Some time ago, while cooking a boston butt, I noticed that my crock pot was not getting as hot as it should. [more inside]
I am looking for the best recipe that requires both chicken drumsticks and a slow cooker. [more inside]
With recipes that call to "bring to a boil and then simmer for 2 [or 3 or 4] hours," how do I translate this to a crockpot? [more inside]
Pretty basic. Tuesday or Wednesday of last week I crocked up a pound of dried chickpeas in the pot, put in the fridge immediately after. [more inside]
Yesterday my husband spent a lot of time assembling a slow-cooker stew for us to eat for dinner a few nights this week. He was about to put it in the fridge last night when I stopped him and said that it was still pretty hot, so I'll put it in the fridge before I went to bed. When I woke up this morning.....counter....crockpot.....oooooooh no. Help me apologize with some terrible puns? [more inside]
Looking for soup, stew, or casserole recipes where I can spend ten minutes dumping stuff in the crockpot in the morning and have a full meal ready when I get home. Something like this is ideal; the only prep is chopping an onion before setting it and forgetting it until dinnertime. No dietary preferences or restrictions, but some vegetables would probably be good. I'm seeing a lot of recipes online, but am having a hard time weeding out which ones are worthwhile, and would appreciate any favorites you care to share.
I just made this recipe. It's been cooking for about 2 hours now. I went back on the site to check and see what the comments were like out of curiosity, and saw that the first comment directly recommended against using frozen chicken breast, as that can give bacteria the opportunity to build up as the crock-pot warms to temperature. I checked a few other places and they seem to agree that frozen meat in a crock-pot is a bad idea. I've already committed the ingredients to this meal, and I'd prefer not to waste them. Is there anything I can do to make this safe to eat?
I like to put cubed beef and chunked potatoes, onions and carrots in the crock pot and end up with dinner. I've tried lots of variations on liquid: water, broth, wine, coffee, beer. They all end up tasting meh, although the meat and veggies are usually delish. I'm tired of experimenting -- what do you use? One thing: I'm not going to dredge the meat in anything and sear. If I were up for that it wouldn't be a crock pot dinner. We have no food limitations except No Cilantro. Thanks!
Looking for a quality crock pot for a family of 4. [more inside]
I have a crock pot full of grass fed beef marrow bones and vegetables that have been cooking on low for the past 30 hours or so. I'm about to strain the broth from the solids. The solids will include the bones themselves, chunks of marrow, and bits of assorted vegetables. Any things to do with the solids besides toss them out? Is there still any nutritional value in them or has it all been leached out into the broth? As for the broth, I'll refrigerate it and skim off any fat that solidifies on top. Uses for the fat?
We're making a tomato based fish stew in our slow cooker, and the recipe calls for canned clams. We've got fresh ones, in the shell. Just toss these bad boys in there, or...? [more inside]
Recipe Filter: Culinary Rubiks Cube Solvers, Crockpot + Assorted Dietary Restrictions = Something something. Restrictions after the jump. [more inside]
How do YOU trim short ribs? [more inside]
I have a crockpot, need to eat at home more, and am really short on time. Anyone have recipes I could use? [more inside]
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? [more inside]
Have you ever baked bread in a crock-pot? [more inside]
Need suggestions for a vegetarian appetizer similar to Little Smokies- more details inside. [more inside]
Is it ok that the lid to my new crock pot does not seal tightly? [more inside]
I have a 5-qt slow cooker and would like to make as much Steel-Cut Oatmeal as I can in it for a breakfast for a crowd. What are the correct ratios and amounts of water and oats? Also interesting mix-in ideas are welcome. [more inside]
Any suggestions for a nice meal to serve to dinner guests (four diners total) later this week? But there are catches... 1) We just bought our house, and don't have a stove yet; we have a Crock Pot, a toaster oven, and a microwave. So no meat browning or onion sauteing. 2) The meal must be wheat- and gluten-free. 3) No seafood. We've had pretty limited success with the slow-cooker... recipes sound delicious, but end up tasting like a whole lotta nothin.