slow cooker, crockpot fun
Please post fave recipes, links, tips funny stories
I know most dont consider this to be of value or worth and thats cool
But im poor, a student, work and have a crummy kitchen so i adore my slow cooker
Yes..the plug in thingie ala 1970's lol
Not slow cooking on stove top..in oven etc
Plenty of people here use slow cookers, and there are lots of threads on them. No reason not to take advange of it!
My biggest tip? TURN IT ON. About once every 6 months I come home to a cropck-pot full of food that didn't cook, either because I didn't turn it on, or I turned it on but didn't plug it in. And throwing away a pot full of room-temperature meat really irritates me.
Here's one of my favorite budget-friendly, quick and easy recipes:
Recipe: Enchilada Crockpot Stew
• 1 pound of boneless skinless chicken breast
• 1 can diced tomatoes, about 15 ounce size.
• 1 can enchilada sauce, about 10 ounce size
• 1 medium white onion, chopped or sliced
• 1 small can diced green chilis
• 3 cloves of garlic, diced or minced
• 1 can corn, about 15 ounce size [I actually use fresh or frozen, not canned]
• 1 can chicken broth, about 2 cups
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• About 1/4 teaspoon black pepper or to taste.
• 2 bay leaves
• About 1/4 cup of fresh chopped Cilantro
1. Thoroughly clean the chicken and remove any parts that don't look appealing to you. Place at the bottom of the crock pot.
2. Add all of the ingredients. The order doesn't matter. Dump them all in. I drain the corn, but not the chilis or tomatoes.
3. Stir, but make sure the chicken stays towards the bottom.
4. Set on low and cook for about 6 hours.
5. Transfer the chicken breasts to a plate or bowl and shred with two forks. Dump it back in the crock pot and let it cook for another 30 to 60 minutes.
6. Remove bay leaves, stir, transfer to bowls and serve. We like to top the bowls of soup with crushed corn tortilla chips, shredded cheese or chopped green onions. Sometimes all three.
I don't know where the recipe originally came from, probably online somewhere. I just have it stored in my phone now.
I don't follow it that specifically... as in, I don't measure all those spices, I use homemade stock and fresh veggies when I can, and more often than not use chicken thighs. Also, my toppings are usually sour cream and cilantro, not tortilla chips and cheese. But it's easier to just copy-and-paste the recipe from my phone than re-type it with all my changes... And I assume most people on CH are ok with editing recipes as they see fit!
You can do more than you think in it. They are good for beans, oxtails, or even porkloins.
One that's always a hit is pull pork for tacos, sanwiches, or quesadillas
thinly slice up 1 onion
2# pork loin
1/2 cup water or leftover broth
few shots of worchestire sauce and hot sauce
Salt & Pepper
Place on low for 6 hours. Shredded and either add salsa verde or barbeque sauce and mix.
Mizzdee, slow cookers are making a huge come-back. Virtually every bride-to-be amongst my daughter's friends has at least one slow cooker on her registry, and sometime a couple of them in different sizes. Here is a link to one of the best slow cooker websites that I've found.
It was started by a woman who decided to used her slow cooker for 365 consecutive days, and blog about it along the way. She has easy recipes, honest evaluations of the results, and a ton of great tips. She's also parlayed that blog into a couple of cookbooks, sponsorships and a career.
BTW, her Slow Cooker Pulled Pork is now a staple at all family picnics or large casual gatherings. Just made a pot a few weeks ago when we had a moving party for my niece and her fiance. I made it the day before, then just kept portions of it out for most of the afternoon on warm so people could munch as they got hungry. Good luck!!
You can't beat the convenience of the slow cooker! Here's a recipe for a french roasted chicken.
Slice potatoes thick and put in bottom of pot. Sprinkle on a couple of minced garlic cloves.
Put a lemon cut in half in the cavity of the chicken along with a couple cloves of garlic and a pinch of herbs--I usually use herbes de provence. Rub the chicken with oil and salt & pepper and put on top of the potatoes. Cook on low 6 hours. Remove chicken and potatoes and squeeze the lemon into the broth left in the cooker. Dissolve a couple teaspoons of cornstarch in a little water and thicken.
And yeah, I've come home later and discovered I put the crockpot on warm instead of low!!!
I make a chicken-chorizo stew in mine. I recently made a batch which contains:
Chicken thighs, bone-in, skinless.
Chorizo, fresh, removed from casing and cut into small pieces.
Peppers, fresh pasilla, dried New Mexican and Negro.
Hominy, canned, drained.