Crockpot Newbie
January 4, 2011 10:44 AM Subscribe
I got a crockpot as a gift and am dying to use it. Problem: I am an OK cook, but no chef, and I have never used a crockpot. What would be a good recipe to start with and what are the common mistakes to avoid?
I have looked at a bunch of recipes and stuff, but thought that some others' experience would be a good start. I like pretty much all foods, but would like to go with a beefy type of meal first off with vegetables, like a stew. Additionally, something easy that I am not bound to mess up would be nice.
Also, are there things I should know about this new crockpot that I should not do? It is a Proctor Silex 33275. It is not an fancy model, so there are limited options when cooking.
Thanks!
I have looked at a bunch of recipes and stuff, but thought that some others' experience would be a good start. I like pretty much all foods, but would like to go with a beefy type of meal first off with vegetables, like a stew. Additionally, something easy that I am not bound to mess up would be nice.
Also, are there things I should know about this new crockpot that I should not do? It is a Proctor Silex 33275. It is not an fancy model, so there are limited options when cooking.
Thanks!
Best answer: My beef stew is super-simple and pretty much un-screw-uppable.
posted by Gator at 10:54 AM on January 4, 2011 [1 favorite]
posted by Gator at 10:54 AM on January 4, 2011 [1 favorite]
I like doing pot roast in mine-- I usually use a blade roast of 3 lbs or so and put it on low at about 10:30 - 11am for dinner around 6.
For optimum tastiness, I like to add just a few tablespoons of water to a packet of onion soup to make a sort of runny paste, and pour that over the top. Then I add most of a can of dark-ish beer. I found Guinness to be a bit too bitter, so I went with Wellington Dark Ale the next time and that was perfect. I'm told a bit of red wine can work too. I throw in some onions, potatoes, and carrots at the beginning, and some mushrooms in the last half hour. Drizzle the delicious juice over your meat like gravy when you eat it.
There's usually enough for two meals for my partner and I.
Yay crockpots! I love mine for cold weather meals :)
posted by torisaur at 10:55 AM on January 4, 2011
For optimum tastiness, I like to add just a few tablespoons of water to a packet of onion soup to make a sort of runny paste, and pour that over the top. Then I add most of a can of dark-ish beer. I found Guinness to be a bit too bitter, so I went with Wellington Dark Ale the next time and that was perfect. I'm told a bit of red wine can work too. I throw in some onions, potatoes, and carrots at the beginning, and some mushrooms in the last half hour. Drizzle the delicious juice over your meat like gravy when you eat it.
There's usually enough for two meals for my partner and I.
Yay crockpots! I love mine for cold weather meals :)
posted by torisaur at 10:55 AM on January 4, 2011
The good news is that crockpots are practically fool-proof. There's a little prep on the front end, but after that, it's just a matter of waiting on dinner. Stew would be a good place to start. In a skillet with a couple of tablespoons of oil, brown some stew meat (or a cut up a chuck roast), then pull it out and put it in your slow cooker. Add some beef broth (box kind is just fine), maybe some red wine, and some fresh veggies. Put it on high and let it go for several hours. If you prefer a thicker gravy, you can always coat your stew meat with flour before you fry it.
posted by Gilbert at 10:55 AM on January 4, 2011 [1 favorite]
posted by Gilbert at 10:55 AM on January 4, 2011 [1 favorite]
In the morning, throw a bunch of cut-up vegetables and chicken parts in. Pour in a can of coconut milk and add enough water to cover everything. Add some yellow curry powder. Let 'er rip.
In the evening, boil some rice and eat.
posted by adamrice at 10:59 AM on January 4, 2011 [2 favorites]
In the evening, boil some rice and eat.
posted by adamrice at 10:59 AM on January 4, 2011 [2 favorites]
Best answer: I'd suggest a basic beef stew.
Here's how I make it:
I brown some stew beef in a pan (usually two packages) with a little bit of oil. I then pour the beef and the remaining oil into the crockpot. I dissolve two packages of beef stew mix (such as McCormick's) in water (per the directions) and add that to the crockpot. I then cut up and peel an appropriate amount of white potatoes, carrots, and celery and add these to the crockpot. I cook the whole thing on low for about 6 to 8 hours. When I'm ready to eat it, it usually needs to be thickened up a bit. So, I will often add some flour (dissolved in a tiny bit of water to avoid clumps). Give it another 15-30 minutes to thicken. And then enjoy.
It's easy and not as fancy as some recipes, but it always, always, always comes out tasty and delicious.
As far as common mistakes go, I think the hardest part about crockpot cooking is figuring out how YOUR specific MODEL cooks. I've used crockpots that have a low setting that's so low it's hardly useful and crockpots that have a low setting that feel a whole lot more like "high". This is something you'll totally figure out with time, but it can't hurt to be aware of it.
posted by LittleKnitting at 11:02 AM on January 4, 2011
Here's how I make it:
I brown some stew beef in a pan (usually two packages) with a little bit of oil. I then pour the beef and the remaining oil into the crockpot. I dissolve two packages of beef stew mix (such as McCormick's) in water (per the directions) and add that to the crockpot. I then cut up and peel an appropriate amount of white potatoes, carrots, and celery and add these to the crockpot. I cook the whole thing on low for about 6 to 8 hours. When I'm ready to eat it, it usually needs to be thickened up a bit. So, I will often add some flour (dissolved in a tiny bit of water to avoid clumps). Give it another 15-30 minutes to thicken. And then enjoy.
It's easy and not as fancy as some recipes, but it always, always, always comes out tasty and delicious.
As far as common mistakes go, I think the hardest part about crockpot cooking is figuring out how YOUR specific MODEL cooks. I've used crockpots that have a low setting that's so low it's hardly useful and crockpots that have a low setting that feel a whole lot more like "high". This is something you'll totally figure out with time, but it can't hurt to be aware of it.
posted by LittleKnitting at 11:02 AM on January 4, 2011
Fatty meats tend to do better in a crock pot than leaner cuts-- so, drumsticks and chuck roast turn out deliciously tender, but lean beef and boneless breasts can be dry and mushy unless there's a lot of sauce (and possibly a pulling step) involved. Definitely add some sort of seasoning beforehand (dry soup mix or crumbled bouillon works), and if you want your meat to be extra-tender, you can sear it a bit beforehand in a hot skillet. Don't freak out if everything looks a little dry at the start; you'd be surprised how much liquid veggies and meat give off at the start of the cooking process.
Do NOT under any circumstances lift the lid to check or stir during the cooking process-- it lowers the temperature inside the crockpot, and can extend the cooking time in unpredictable ways. One quick opening right at the end is OK if you're adding cheese or fresh herbs, or any other delicate ingredients.
Lastly, there are a million great crock-pot cookbooks out there, but it's also the case that most oven roast recipes can be successfully adapted for the slow cooker. Just use the standard cooking times in your manual, season beforehand, and be prepared for everything to turn out a little bit softer and wetter than it would in the course of, say, a 2-hour oven roast.
posted by Bardolph at 11:02 AM on January 4, 2011 [1 favorite]
Do NOT under any circumstances lift the lid to check or stir during the cooking process-- it lowers the temperature inside the crockpot, and can extend the cooking time in unpredictable ways. One quick opening right at the end is OK if you're adding cheese or fresh herbs, or any other delicate ingredients.
Lastly, there are a million great crock-pot cookbooks out there, but it's also the case that most oven roast recipes can be successfully adapted for the slow cooker. Just use the standard cooking times in your manual, season beforehand, and be prepared for everything to turn out a little bit softer and wetter than it would in the course of, say, a 2-hour oven roast.
posted by Bardolph at 11:02 AM on January 4, 2011 [1 favorite]
Common mistake to avoid: A lot of recipes are much better if you brown the meat first, rather than just putting it raw into the crock pot.
posted by mudpuppie at 11:02 AM on January 4, 2011 [8 favorites]
posted by mudpuppie at 11:02 AM on January 4, 2011 [8 favorites]
I can cook a grand total of 3 things in my life- Stew is one of them. Throw your food in, cook for 6-8 hours, and voila, life is good! For my stew, and I get some ground chuck, mushrooms, potatoes, carrots, celery, and whatever else I feel like that day. Chop into appropriate sizes and add cream of mushroom as a base. Turn on when wake up and ready for dinner.
posted by jmd82 at 11:08 AM on January 4, 2011
posted by jmd82 at 11:08 AM on January 4, 2011
Do NOT under any circumstances lift the lid to check or stir during the cooking process
Can't emphasize this enough. A lot of the things I make are from recipes in my head so I'm never sure of the seasoning without tasting so I used to just randomly open the crockpot and taste. I started putting a big post-it with NO on it to remind me not to open it.
If you're following a published recipe you should be fine, of course.
posted by tommasz at 11:11 AM on January 4, 2011 [1 favorite]
Can't emphasize this enough. A lot of the things I make are from recipes in my head so I'm never sure of the seasoning without tasting so I used to just randomly open the crockpot and taste. I started putting a big post-it with NO on it to remind me not to open it.
If you're following a published recipe you should be fine, of course.
posted by tommasz at 11:11 AM on January 4, 2011 [1 favorite]
Best answer: Salsa Chicken - so easy, so good:
Throw in a package of chicken breasts. Sprinkle with taco seasoning. Cover with jarred salsa. Cook all day on low while you're at work. When you get home, remove the chicken and shred it with forks, then return it to the crockpot. Stir in some sour cream and a drained, rinsed can of black beans. Voila! Perfect burrito filling. Or you can eat it over rice.
posted by something something at 11:12 AM on January 4, 2011 [28 favorites]
Throw in a package of chicken breasts. Sprinkle with taco seasoning. Cover with jarred salsa. Cook all day on low while you're at work. When you get home, remove the chicken and shred it with forks, then return it to the crockpot. Stir in some sour cream and a drained, rinsed can of black beans. Voila! Perfect burrito filling. Or you can eat it over rice.
posted by something something at 11:12 AM on January 4, 2011 [28 favorites]
Best answer: Here are three that we make:
Braised Pork with salsa
Turkish Lamb and Vegetable Stew
Black Bean and Mushroom Chili
posted by amarynth at 11:16 AM on January 4, 2011 [5 favorites]
Braised Pork with salsa
Turkish Lamb and Vegetable Stew
Black Bean and Mushroom Chili
posted by amarynth at 11:16 AM on January 4, 2011 [5 favorites]
The good news is that crockpots are practically fool-proof.
Nthing that. It's really hard to screw up. Just brown the meat first, as mentioned above. MMMm maillard.
posted by thsmchnekllsfascists at 11:17 AM on January 4, 2011
Nthing that. It's really hard to screw up. Just brown the meat first, as mentioned above. MMMm maillard.
posted by thsmchnekllsfascists at 11:17 AM on January 4, 2011
The great advantage to a crock pot is that you don't have to panic if you can't get home for a few hours. If you have a houseful of guests, you can tear up some bread or rolls, add a few eggs that have been beaten, some milk and the spicing of your choice (cinnamon and sugar, maple syrup, sage, whatever sounds good), maybe some crumbled raw sausage if you aren't going the sweet route and let it cook all night. Whenever folks wake up, instant breakfast.
Pot roast is one of my favourites. I tell my beef lady I want to make pot roast, and she hands me the appropriate chunk of protein (brisket works, chuck, too). I brown it, toss in the slow cooker with carrots, onions, potatoes, parsnips and turnips (or whatever of those I have) cut into large, say, 2 or 3 bite chunks. Add whatever spices smell right, a few glugs of worchestershire sauce or some soy sauce and fish sauce or some cider vinegar, put on the lid, walk away for 8 hours or more.
Seriously, crock pots are made to be idiot proof. They are the opposite of pressure cookers (which cook fast and dangerously).
posted by QIbHom at 11:18 AM on January 4, 2011
Pot roast is one of my favourites. I tell my beef lady I want to make pot roast, and she hands me the appropriate chunk of protein (brisket works, chuck, too). I brown it, toss in the slow cooker with carrots, onions, potatoes, parsnips and turnips (or whatever of those I have) cut into large, say, 2 or 3 bite chunks. Add whatever spices smell right, a few glugs of worchestershire sauce or some soy sauce and fish sauce or some cider vinegar, put on the lid, walk away for 8 hours or more.
Seriously, crock pots are made to be idiot proof. They are the opposite of pressure cookers (which cook fast and dangerously).
posted by QIbHom at 11:18 AM on January 4, 2011
The biggest thing to avoid is avoiding cleaning it. After you've cooked stuff in it, it looks like it will take forever and a hand grenade to get it clean again. It doesn't. The most I've ever had to do was let it soak while I got everything else taken care of.
posted by theichibun at 11:18 AM on January 4, 2011
posted by theichibun at 11:18 AM on January 4, 2011
Carnitas....
2-3 lbs Pork butt, 2 onions, canned whole chilies, garlic clove or two, low-sodium taco seasoning packet and water
Chop onion, put in pot, add whole chillies, garlic cloves. Add pork butt (fat side up), mix taco seasoning with 3/4 to 1 cup of water (more water for bigger butt), then add to crock pot,
cover and cook low for 8hrs or high for 4-5...
when done, pull the pork apart with forks and serve in taco shells, best with cilantro and lime...
posted by fozzie33 at 11:21 AM on January 4, 2011 [1 favorite]
2-3 lbs Pork butt, 2 onions, canned whole chilies, garlic clove or two, low-sodium taco seasoning packet and water
Chop onion, put in pot, add whole chillies, garlic cloves. Add pork butt (fat side up), mix taco seasoning with 3/4 to 1 cup of water (more water for bigger butt), then add to crock pot,
cover and cook low for 8hrs or high for 4-5...
when done, pull the pork apart with forks and serve in taco shells, best with cilantro and lime...
posted by fozzie33 at 11:21 AM on January 4, 2011 [1 favorite]
You can get disposable plastic liners now that make cleanup a snap...definitely helpful if you are for instance keeping nacho cheese warm!
posted by radioamy at 11:22 AM on January 4, 2011
posted by radioamy at 11:22 AM on January 4, 2011
Response by poster: Wow! Thanks for all the great suggestions! I am so looking forward to this. I love the idiot proof element cause that could very well be me.
posted by lampshade at 11:28 AM on January 4, 2011
posted by lampshade at 11:28 AM on January 4, 2011
Best answer: Don't try to cook rice in it. They're not entirely idiot proof - I did this and ruined what would otherwise have been an awesome pot of vaguely gumboesque stew. You must make your rice separately; if you just toss raw rice in with everything else you end up with a disgusting mess.
posted by mygothlaundry at 11:33 AM on January 4, 2011 [3 favorites]
posted by mygothlaundry at 11:33 AM on January 4, 2011 [3 favorites]
Interesting comment above from LittleKnitting about the differences between temperature settings on different makes. Our crock pot (a Crockpot brand) has a low setting that's actually pretty high. No way anything can be left for 6-8 hours. My husband is about to give up on this thing.
Also interesting were the emphatic comments about not lifting the lid. Oops! So much for "idiot-proof"!
posted by ThatCanadianGirl at 11:39 AM on January 4, 2011
Also interesting were the emphatic comments about not lifting the lid. Oops! So much for "idiot-proof"!
posted by ThatCanadianGirl at 11:39 AM on January 4, 2011
I think the easiest mistake to make with a crockpot is adding too much water. Don't underestimate the amount of water that will be drawn out of vegetables and meat in the cooking process. If you put a lot of extra water in the pot, your final result might be a bit thinner than you had wished for. Other than that, everyone else is right on about how easy it is! Also, it lets you get away with a lot of the cheaper/tougher cuts of meat because the crockpot can pretty much tame anything. Have fun!
posted by theantikitty at 11:41 AM on January 4, 2011 [1 favorite]
posted by theantikitty at 11:41 AM on January 4, 2011 [1 favorite]
Interesting comment above from LittleKnitting about the differences between temperature settings on different makes. Our crock pot (a Crockpot brand) has a low setting that's actually pretty high. No way anything can be left for 6-8 hours. My husband is about to give up on this thing.
If either of your are the slightest bit technically/mechanically inclined, that should be an easy fix. He can just swap out the potentiometer under the knob with one with a larger range. (or add a resistor if you want to drop the entire temperature range).
posted by thsmchnekllsfascists at 11:43 AM on January 4, 2011
If either of your are the slightest bit technically/mechanically inclined, that should be an easy fix. He can just swap out the potentiometer under the knob with one with a larger range. (or add a resistor if you want to drop the entire temperature range).
posted by thsmchnekllsfascists at 11:43 AM on January 4, 2011
Response by poster: >> not lifting the lid
This is going to be the hardest part. I work at home and the aroma is going to be constantly wafting through my workspace.
posted by lampshade at 11:44 AM on January 4, 2011
This is going to be the hardest part. I work at home and the aroma is going to be constantly wafting through my workspace.
posted by lampshade at 11:44 AM on January 4, 2011
Lifting the lid won't cause a quantum interstellar incident or anything, it just releases a lot more heat than you'd think and usually means you need to increase the cooking time by an extra half hour or so, that's all. You won't ruin anything by lifting the lid. If you need to add ingredients later, as I do with my stew, it's not a huge deal, but for best results, yes, exercise your self-control in the face of delicious aromas and keep the lid on.
posted by Gator at 11:48 AM on January 4, 2011
posted by Gator at 11:48 AM on January 4, 2011
Crock-pot cooking is a simple way to be able to cook some pretty awesome edibles.
I remember my father before leaving for work putting washed, but unsoaked pinto beans into the crockpot; with only water to cover, a quarter cup of butter, ocasionally a sliced onion, and some coarse ground black pepper. When we would come home for lunch the smell and taste was astonishing for something which required so little preparation or attention during the 5 or 6 hours we were gone.
I still love making (and eating) this simple one-bean soup today...
posted by schade at 11:54 AM on January 4, 2011 [4 favorites]
I remember my father before leaving for work putting washed, but unsoaked pinto beans into the crockpot; with only water to cover, a quarter cup of butter, ocasionally a sliced onion, and some coarse ground black pepper. When we would come home for lunch the smell and taste was astonishing for something which required so little preparation or attention during the 5 or 6 hours we were gone.
I still love making (and eating) this simple one-bean soup today...
posted by schade at 11:54 AM on January 4, 2011 [4 favorites]
I use mine a lot to make variations of the above Chicken Curry and Salsa Chicken, and as Bardolph suggested above, fattier cuts of meat work better. I've always used boneless skinless chicken breasts, so when I started with the crock pot, that's what I used. For years, I just assumed that crock pot=dry gross chicken. Recently, though, I heard that one should use thighs in the crock pot, and my chicken curry turned out better than ever.
Side note: If you make a curry in the crock pot, consider throwing in a can or two of (drained, rinsed) garbanzo beans. Amazing!
posted by SamanthaK at 11:55 AM on January 4, 2011
Side note: If you make a curry in the crock pot, consider throwing in a can or two of (drained, rinsed) garbanzo beans. Amazing!
posted by SamanthaK at 11:55 AM on January 4, 2011
Seriously Amazing Vegetable Korma:
Fry up a diced small onion until just browning, add a clove or two of minced garlic and a tablespoon of grated ginger and cook for another minute. Add about two tablespoons of curry powder or paste of your choice. Fry for another moment, and then toss it in your slow cooker.
Add two diced potatoes, four or five diced carrots, a minced jalapeno (or pepper of your choice), a quarter cup of ground cashews, 4oz of tomato sauce and a fair bit of salt, about a tablespoon or so.
Cook on high for two hours, then low for another four hours.
After this time, add a cup of peas (fresh or frozen), a diced green pepper, a diced red pepper and a cup of heavy cream. Stir and cook on low another hour. Serve on rice.
I find that you may want to check your potatoes if you leave them fairly large about a half hour into the cooking time with the cream, and stir it if the ones on top are still too firm. You might also add some cashew halves with the cream as well if you like nuts in your Korma.
posted by WinnipegDragon at 11:57 AM on January 4, 2011 [10 favorites]
Fry up a diced small onion until just browning, add a clove or two of minced garlic and a tablespoon of grated ginger and cook for another minute. Add about two tablespoons of curry powder or paste of your choice. Fry for another moment, and then toss it in your slow cooker.
Add two diced potatoes, four or five diced carrots, a minced jalapeno (or pepper of your choice), a quarter cup of ground cashews, 4oz of tomato sauce and a fair bit of salt, about a tablespoon or so.
Cook on high for two hours, then low for another four hours.
After this time, add a cup of peas (fresh or frozen), a diced green pepper, a diced red pepper and a cup of heavy cream. Stir and cook on low another hour. Serve on rice.
I find that you may want to check your potatoes if you leave them fairly large about a half hour into the cooking time with the cream, and stir it if the ones on top are still too firm. You might also add some cashew halves with the cream as well if you like nuts in your Korma.
posted by WinnipegDragon at 11:57 AM on January 4, 2011 [10 favorites]
Best thing I like is making all kinds of stocks for soups later. I used to consider stock making a huge process. . . Now if I end up with any kind of bones, chicken, turkey, beef (used leftover Sunday ham bones yesterday) . . throw those in . . fill with water. . maybe some rough cut onions (leave the skins on if dirty for extra color) . . leave on low overnight. Strain and chill in morning. The next night I have great stock to freeze or make some soup with . . easy.
posted by patrad at 12:01 PM on January 4, 2011 [3 favorites]
posted by patrad at 12:01 PM on January 4, 2011 [3 favorites]
Oh and no one has mentioned chili. Also super easy. Like others have said, just brown the meat in a pan before you add it. Start with a pound of ground chuck . . and some chili powder, garlic, chopped onions, chopped fresh chilis or peppers, can of crushed tomatos, can of tomato puree. Let er rip! No recipe needed just throw in what you think is good.
Also when I do pot roasts I find it good to take the meat out, then put the gravy/juices through a fat separator. If you use dark chicken meat or fatty roasts the juice can get pretty greasy. I always enjoy it more when I de-fat it. . .
posted by patrad at 12:04 PM on January 4, 2011
Also when I do pot roasts I find it good to take the meat out, then put the gravy/juices through a fat separator. If you use dark chicken meat or fatty roasts the juice can get pretty greasy. I always enjoy it more when I de-fat it. . .
posted by patrad at 12:04 PM on January 4, 2011
Two things:
First, some dishes can be a bear to clean out of a crock pot. There are plastic liners that you can put into the pot and then toss when you're done. We use these all the time when we make...
...Alton Brown's overnight oatmeal recipe.
Crock pots are great. There's a butt roast in ours even as I type this and it smells delicious.
lol butt roast
posted by jquinby at 12:05 PM on January 4, 2011 [2 favorites]
First, some dishes can be a bear to clean out of a crock pot. There are plastic liners that you can put into the pot and then toss when you're done. We use these all the time when we make...
...Alton Brown's overnight oatmeal recipe.
Crock pots are great. There's a butt roast in ours even as I type this and it smells delicious.
lol butt roast
posted by jquinby at 12:05 PM on January 4, 2011 [2 favorites]
Pork and Sauerkraut - throw a small pork tenderloin into the crockpot along with a large can of sauerkraut. Fill up the empty can with water and add that to the pot. Add a couple tablespoons of butter (oh, who am I kidding, I add half a stick.) Season with salt and pepper at the table.
This is best served with potatoes of some sort. You can add a small bag of unpeeled baby potatoes at the beginning, or serve with mashed potatoes.
I never use my crockpot any more without a liner. Beats the hell out of scrubbing the crock.
posted by Serene Empress Dork at 12:08 PM on January 4, 2011 [1 favorite]
This is best served with potatoes of some sort. You can add a small bag of unpeeled baby potatoes at the beginning, or serve with mashed potatoes.
I never use my crockpot any more without a liner. Beats the hell out of scrubbing the crock.
posted by Serene Empress Dork at 12:08 PM on January 4, 2011 [1 favorite]
Response by poster: I hear ya on the liner. Are they really that expensive? It comes out at $2/liner on that Amazon link. Is there a cheaper way?
I have the feeling that I will be using this cooker a lot and the liner cost will get crazy.
posted by lampshade at 12:18 PM on January 4, 2011
I have the feeling that I will be using this cooker a lot and the liner cost will get crazy.
posted by lampshade at 12:18 PM on January 4, 2011
Given enough time and liquid, dry beans work great as ingredients in crockpot soups/stews. And dry beans are cheap.
posted by Dr. Wu at 12:18 PM on January 4, 2011
posted by Dr. Wu at 12:18 PM on January 4, 2011
Cleaning tip for crockpots: After you get it sorta clean, scour with baking soda and a tiny amount of water.
posted by adamrice at 12:19 PM on January 4, 2011
posted by adamrice at 12:19 PM on January 4, 2011
Best answer: Baked Beans:
1 medium onion, chopped
2 15.5 oz. cans of either Great Northern Beans, or Navy Beans, rinsed and drained.
1/2 cup pure maple syrup
1 teaspoon dry mustard
1/4 cup of tomato paste, mixed with 1 1/2 cups of warm/hot water
Put everything into the crockpot, and bake for 6-8 hours.
posted by JanetLand at 12:21 PM on January 4, 2011
1 medium onion, chopped
2 15.5 oz. cans of either Great Northern Beans, or Navy Beans, rinsed and drained.
1/2 cup pure maple syrup
1 teaspoon dry mustard
1/4 cup of tomato paste, mixed with 1 1/2 cups of warm/hot water
Put everything into the crockpot, and bake for 6-8 hours.
posted by JanetLand at 12:21 PM on January 4, 2011
I've never had to work hard at cleaning my crock, and I never use a liner. That's just another reason to love it; metal pots and pans are a pain to clean, so I pretty much never use them anymore if I can help it. Basically I just let the crock soak with hot soapy water in the sink overnight, and very little scrubbing is ever required.
posted by Gator at 12:30 PM on January 4, 2011
posted by Gator at 12:30 PM on January 4, 2011
Do you like Indian food? Then you'll LOVE The Indian Slow Cooker. Easy and delicious recipes.
posted by bearwife at 12:50 PM on January 4, 2011 [3 favorites]
posted by bearwife at 12:50 PM on January 4, 2011 [3 favorites]
I don't usually going all greener-than-thou but, disposable liners? C'mon. Plus heat + plastic = probably not so good for you.
Nthing the crockpot for slow-simmered stocks, and they are also great for caramelizing onions.
posted by cyndigo at 12:56 PM on January 4, 2011 [2 favorites]
Nthing the crockpot for slow-simmered stocks, and they are also great for caramelizing onions.
posted by cyndigo at 12:56 PM on January 4, 2011 [2 favorites]
Response by poster: they are also great for caramelizing onions.
Speaking of which, I hate carmelizing onions in a pan. What is the process that you use? I want to carmelize 3 huge onions for a spaghetti sauce and this would be a good test run.
(this thread is turning out to be a treasure trove of good advice)
posted by lampshade at 1:05 PM on January 4, 2011
Speaking of which, I hate carmelizing onions in a pan. What is the process that you use? I want to carmelize 3 huge onions for a spaghetti sauce and this would be a good test run.
(this thread is turning out to be a treasure trove of good advice)
posted by lampshade at 1:05 PM on January 4, 2011
FWIW - The amazon link is for 4 boxes of 12 liners, or $0.25 each. Oh, and this is the first time I've ever heard of them and they sound like a total waste.
posted by grateful at 1:11 PM on January 4, 2011 [1 favorite]
posted by grateful at 1:11 PM on January 4, 2011 [1 favorite]
Congratulations on acquiring a slow cooker! They are super fun and so easy. A lot of people have mentioned the same advice I would have (I own five Crockpots, heh). Personally I lift the lid and stir now and then, especially with curries, but I always extend the cooking time as a result. I have never used liners. The Crockpot brand ones clean quite easily. I have seen different brand models where the crock was not removable though.
The more you use it, the more you can take note of what works and what doesn't. Better Homes and Gardens also puts out good slow cooker specials. My favourite recipes tend to be the "cook once, eat twice" kind. BHG published a special a couple of years ago that contained master meat recipes so you could, say, cook a roast and dress it up many different ways for future meals.
You might like the What A Crock community on LJ - http://community.livejournal.com/what_a_crock It's a very busy community! Such is the love people have for their slow cookers :-)
posted by Calzephyr at 1:30 PM on January 4, 2011
The more you use it, the more you can take note of what works and what doesn't. Better Homes and Gardens also puts out good slow cooker specials. My favourite recipes tend to be the "cook once, eat twice" kind. BHG published a special a couple of years ago that contained master meat recipes so you could, say, cook a roast and dress it up many different ways for future meals.
You might like the What A Crock community on LJ - http://community.livejournal.com/what_a_crock It's a very busy community! Such is the love people have for their slow cookers :-)
posted by Calzephyr at 1:30 PM on January 4, 2011
Response by poster: 4 boxes of 12 liners? Wow, I read that wrong.
posted by lampshade at 1:35 PM on January 4, 2011
posted by lampshade at 1:35 PM on January 4, 2011
Response by poster: The Crockpot brand ones clean quite easily. I have seen different brand models where the crock was not removable though.
Yeah, that is one nice part of this cooker. The ceramic pot pulls out so I can just soak it all day.
posted by lampshade at 1:37 PM on January 4, 2011
Yeah, that is one nice part of this cooker. The ceramic pot pulls out so I can just soak it all day.
posted by lampshade at 1:37 PM on January 4, 2011
I made glorious picadillo in my slow cooker last night. It's ground beef hash with green pepper, tomatoes, and dried fruit; very, very good with rice or crusty bread.
Feel free to deviate from the recipe as much as you like, so long as you retain the basic proportions of meat, vegetables, and liquid.
posted by Iridic at 2:08 PM on January 4, 2011
Feel free to deviate from the recipe as much as you like, so long as you retain the basic proportions of meat, vegetables, and liquid.
posted by Iridic at 2:08 PM on January 4, 2011
Lampshade, I just slice them thinly and throw them in the crock with a little salt, maybe a splash of balsamic. I take the cover off and stir every hour or so. Have even left them overnight. It's just as easy to fill up the pot all the way, caramelized onions freeze great. They're also easy to do in a slow oven, if it's a cold day and you want to keep the kitchen toasty.
posted by cyndigo at 2:27 PM on January 4, 2011 [1 favorite]
posted by cyndigo at 2:27 PM on January 4, 2011 [1 favorite]
Chicken adobo.
So simple and good. If you're into Asian comfort foods, this does it for me.
posted by The ____ of Justice at 2:36 PM on January 4, 2011 [1 favorite]
So simple and good. If you're into Asian comfort foods, this does it for me.
posted by The ____ of Justice at 2:36 PM on January 4, 2011 [1 favorite]
It once took 3 days for a vegetable stew to cook. It was crazy. The slow cooker worked fine for meat stews and tomato sauce, but the vegetable stew just kind of sat there.
posted by wandering_not_lost at 3:45 PM on January 4, 2011
posted by wandering_not_lost at 3:45 PM on January 4, 2011
I had to work on Christmas day. Brought a boneless turkey breast I bought at Aldi's and a crockpot. Squirted some Italian dressing someone left in the work fridge on top. Cooked it on high for 4 hours. Perfect.
posted by wrnealis at 3:46 PM on January 4, 2011 [1 favorite]
posted by wrnealis at 3:46 PM on January 4, 2011 [1 favorite]
When you're converting recipes to the slow-cooker, a general rule is that anything soupy or stewy is pretty fail-safe.
posted by Kurichina at 3:56 PM on January 4, 2011
posted by Kurichina at 3:56 PM on January 4, 2011
I think the easiest mistake to make with a crockpot is adding too much water.
My first mistake was not using enough, and coming home to a pork roast that looked like a chunk of tire. You do need some liquid - an inch should do for a roast, if the lid fits snugly.
posted by fixer at 4:02 PM on January 4, 2011
My first mistake was not using enough, and coming home to a pork roast that looked like a chunk of tire. You do need some liquid - an inch should do for a roast, if the lid fits snugly.
posted by fixer at 4:02 PM on January 4, 2011
Best answer: 1. You can over cook things in a crockpot - it's ok to cook something then keep it on warm for a few hours. But 2 days is too much.
2. My go to recipe when I haven't made any food for the week and I'm short on time:
Beef stew:
A 2 lb hunk of beef - no need to cut
Baby carrots
can of beans
can of diced tomatoes
1/2 can of beef stock
1 or 2 sliced up potatoes
salt, pepper, whatever dry spices are around (rosemary!)
Add other veggies if you have them
Takes 10 minutes to prepare. Put on low heat over night or throughout the working day. I put half single-serving containers that go into the freezer for the next time I forget to make a lunch.
posted by jander03 at 6:15 PM on January 4, 2011 [1 favorite]
2. My go to recipe when I haven't made any food for the week and I'm short on time:
Beef stew:
A 2 lb hunk of beef - no need to cut
Baby carrots
can of beans
can of diced tomatoes
1/2 can of beef stock
1 or 2 sliced up potatoes
salt, pepper, whatever dry spices are around (rosemary!)
Add other veggies if you have them
Takes 10 minutes to prepare. Put on low heat over night or throughout the working day. I put half single-serving containers that go into the freezer for the next time I forget to make a lunch.
posted by jander03 at 6:15 PM on January 4, 2011 [1 favorite]
Conceptually, the best way to think of a slow cooker or crock pot is to think of it as a TIVO or other time-shifting device for food rather than as a unique process.
posted by digitalprimate at 7:08 PM on January 4, 2011 [1 favorite]
posted by digitalprimate at 7:08 PM on January 4, 2011 [1 favorite]
I would highly recommend the "Fix-It and Forget-It Cookbook Feasting with Your Slow Cooker". I have used this cookbook so often it is coming apart at the seams. (Maybe you should get the spiral bound edition.)
posted by sandyp at 7:35 PM on January 4, 2011
posted by sandyp at 7:35 PM on January 4, 2011
Response by poster: So many great answers. Thank you all for contributing.
posted by lampshade at 8:21 AM on January 5, 2011
posted by lampshade at 8:21 AM on January 5, 2011
Response by poster: As a closer, I made a beef stew and it came out great. The pot overflowed a bit, but nothing major.
Heck of a lot better than Dinty Moore!
posted by lampshade at 9:47 PM on January 5, 2011
Heck of a lot better than Dinty Moore!
posted by lampshade at 9:47 PM on January 5, 2011
I like to make food in my slow cooker, as all slackers do. You just put some random stuff in the pot, turn it on low, go about your day, and come the evening you have enough dinners for a week. Assuming, of course, you you don't mind eating the same thing for dinner every night. Which I don't. Because I am a slacker.
Anyway, here's my recipe for the perfect spicy Mexican chicken to put on some tacos. As far as kitchen gadgets go, you will only need a slow cooker.
Ingredients
3 chicken breasts
1 lemon
1 packet of taco seasoning
1 pack of soft tortilla shells
Garlic powder
Ground chipotle pepper
Sriracha hot sauce
Sour cream
Shredded iceberg lettuce
Shredded Mexican cheese
Taco sauce
Preparation
Open up the chicken breasts and put them in the crockpot. Grab a knife and stab the hell out of them for a couple of minutes; this will allow our delicious spices to get inside the meat. Now sprinkle the garlic powder, chipotle, and a little bit of sriracha on the meat and rub it in with your hands. Yes, it sounds slightly gross, but the eventual tastiness is worth it.
Cut the lemon in half and squeeze the juice out of it and into a cup. This way the seeds won't end up in your chicken if they fall out. Pour the juice over both sides of the pork. Let it sit for a minute or two to soak in. Now pour about two cups of tap water into the pot, and then pour the taco seasoning in as well. Stir up the water a bit to spread the taco seasoning love.
Cooking
Put the pot into the slow cooker and set it to low. Let it cook for 8 to 10 hours. Enjoy the awesome smell that will soon be permeating your house.
Serving
Once the crockpot is done cooking, we're ready to shred the meat. Take the lid off the crockpot and grab two forks. Use the forks to shred apart the chicken. It should come apart pretty easily if you cooked it right. I would recommend leaving enough out for you to eat a taco or two and putting the remainder in a Tupperware container for future meals.
Nuke a tortilla for about 20 seconds to make it a bit more flexible (if you kept it in your fridge). Spread some sour cream around on it, put the chicken on top, then some of the lettuce and cheese. Finally, drip a bit of the taco sauce on it. Now eat up! NOM NOM NOM!!
posted by aheckler at 3:38 AM on January 6, 2011
Anyway, here's my recipe for the perfect spicy Mexican chicken to put on some tacos. As far as kitchen gadgets go, you will only need a slow cooker.
Ingredients
3 chicken breasts
1 lemon
1 packet of taco seasoning
1 pack of soft tortilla shells
Garlic powder
Ground chipotle pepper
Sriracha hot sauce
Sour cream
Shredded iceberg lettuce
Shredded Mexican cheese
Taco sauce
Preparation
Open up the chicken breasts and put them in the crockpot. Grab a knife and stab the hell out of them for a couple of minutes; this will allow our delicious spices to get inside the meat. Now sprinkle the garlic powder, chipotle, and a little bit of sriracha on the meat and rub it in with your hands. Yes, it sounds slightly gross, but the eventual tastiness is worth it.
Cut the lemon in half and squeeze the juice out of it and into a cup. This way the seeds won't end up in your chicken if they fall out. Pour the juice over both sides of the pork. Let it sit for a minute or two to soak in. Now pour about two cups of tap water into the pot, and then pour the taco seasoning in as well. Stir up the water a bit to spread the taco seasoning love.
Cooking
Put the pot into the slow cooker and set it to low. Let it cook for 8 to 10 hours. Enjoy the awesome smell that will soon be permeating your house.
Serving
Once the crockpot is done cooking, we're ready to shred the meat. Take the lid off the crockpot and grab two forks. Use the forks to shred apart the chicken. It should come apart pretty easily if you cooked it right. I would recommend leaving enough out for you to eat a taco or two and putting the remainder in a Tupperware container for future meals.
Nuke a tortilla for about 20 seconds to make it a bit more flexible (if you kept it in your fridge). Spread some sour cream around on it, put the chicken on top, then some of the lettuce and cheese. Finally, drip a bit of the taco sauce on it. Now eat up! NOM NOM NOM!!
posted by aheckler at 3:38 AM on January 6, 2011
Brown a pork tenderloin or shoulder roast in a frying pan then toss it in the crockpot with a jar of whole peppercinis with the juice. Add a couple cloves of garlic if you dig garlic. Add water throughout if necessary. Wait.
In my pot 6 hours at low is sufficient, but they all vary. The recipe I was following called for 8 hours. This makes mouthwatering succulent pork that practically melts in your mouth. I was skeptical myself due to the odd flavor of peppercinis, but it is probably the best thing that's come out of my crockpot.
posted by Kale Slayer at 12:25 PM on January 6, 2011 [1 favorite]
In my pot 6 hours at low is sufficient, but they all vary. The recipe I was following called for 8 hours. This makes mouthwatering succulent pork that practically melts in your mouth. I was skeptical myself due to the odd flavor of peppercinis, but it is probably the best thing that's come out of my crockpot.
posted by Kale Slayer at 12:25 PM on January 6, 2011 [1 favorite]
Response by poster: I really want to try the tenderloin thing too. First though, I am going to stick with stews and soups for a couple of weeks. But the cooker worked so well the first time out, I have no doubt that I will be coming back to this thread for tips.
posted by lampshade at 6:05 AM on January 10, 2011
posted by lampshade at 6:05 AM on January 10, 2011
Response by poster: Follow up. I took a chuck roast and let it simmer for 6 hours in bbq spices, tomato sauce and a healthy portion of BBQ sauce. I shredded the meat (it just fell apart!) and now I have a dinner for a few sittings of BBQ Beef. Yum. Thanks to those who offered the meat cooking tips.!
posted by lampshade at 12:02 PM on January 11, 2011
posted by lampshade at 12:02 PM on January 11, 2011
This thread is closed to new comments.
posted by bryghtrose at 10:50 AM on January 4, 2011