I want to get into slow cooking in order to eat healthier. But the reason I got rid of my old slow cooker (and didn't like my former flatmate's one either) is because when you came home, the whole house would be full of the smell/vapor from the pot. They both had this hole on the lid where the excess steam would escape. I currently live in a tiny studio and I certainly don't want all my belongings to smell like food. Is there a way to get around this problem? Many thanks in advance for any replies!

I have no time over the next month and looking for several recipes for both air fryer and crockpot that will work for my situation.

This one I just want one with 5m worth of prep work max. Wash my hands, cut up ingredients, throw into a cockpot and come back in 8 hours for a nice stew.

Zero prep work zero checking on the meal. Every recipe I can fine either has "now spend 10-20m browning the meat in a skillet" or has zero measurments in the actual recipe.

My first attempt at slow cooker Mulled Wine! For a Christmas Market

I used leftover Thanksgiving turkey and bought veggies. It was cold today so I thought a nice warming chowder would do the trick.

I’m fairly new to using the slow cooker. If I put a jar of butter chicken sauce in the slow cooker with chicken breasts, potato, cauliflower, chickpeas, and seasoning and slow cook on high for like 3 hours will it work? I normally do it on the stove top but wondering if this would work instead or if the sauce would get messed up? Thanks!

I posted here yesterday to share my story about making a stock for the first time with the left over Thanksgiving turkey carcass. I did so with no experience and only minimal planning, adding herbs and spices and veggies that seemed right.

To those of you that saw and/or commented to support, thanks!

Here is my finished product! I filtered out all the big stuff, then filtered several, several times with double fine mesh filters. It tastes pretty good to me. I’ve already used several cups to make some rice and some ramen, both turned out great and flavorful without any additional seasonings.

I reckon I’m gonna get a crock-pot or slow cooker or something of the like and try again with some more bones and veggies. Here’s to new hobbies!

So yesterday was Thanksgiving, and I was left with a large turkey carcass and an overwhelming desire to make a turkey stock. I have never done it before and had no clue where to start but I threw the carcass in a big pot with a whole bunch of veggies, aromatics, etc, and I am currently on hour 5 of letting it simmer and reduce.

I’d like to try making more broths/stocks in the future, and so I figured this would be the place to ask: Are there any solid pages or accounts anywhere on social media or just the internet in general that has a wealth of knowledge on this topic?

I cannot find any that have the delay start feature and are 4 quarts and my mom is absolutely deadset that it has to be no bigger than 4 quarts

My work has potluck tomorrow and I'm wanting to make crockpot ziti. Can I combine the ingredients and let it sit overnight in the fridge before cooking (10 hours from now). I'm mostly worried about the noodles getting soggy by the time it's done. These are just dried noodles from the store sitting in marinara ricotta and mozzarella cheese mix, and grounded sausage/beef mix.

In the past the noodles cooked for 2.5 hours and always came out al dente. I do prefer my noodles slightly softer if this adds anything.

I had a friend that grows bud and he gave me trim, shake and bud about ounce and a half. I also had an ounce of good bud. Put it in with 1.75 cups of butter! Letting it simmer for 5-7 hours.. this is going to be beautiful…

What is the best way to a cook a big 8 lb chuck roast in the slow cooker? The way I usually do it is 8 hours on high, and it comes out tasting good but not at all tender, and I want it soft and tender. So for a cut that big (8 lbs), what is the best cooking time/heat setting to ensure it comes out nice and soft? Thanks!!!

Ninja Foodi PossibleCooker PRO 8.5-Quart Multi-Cooker MC1001

I’m making chili and I made the mistake of not sticking to a recipe

Rn, the bean taste is WAY too strong, I added spices but it’s not fixing the problem.

It just tastes like bean soup. Perhaps it’s because I made the mistake of using black beans?

I added a can of tomatoe basil soup thing?? And another can of diced, but still the bean flavor is strong

Any advice on how to fix this? I’m waiting for the water to evaporate before I do anything else

It’s a LOT of chili so I don’t want it to go to waste

My mom passed last December and I remember she always made what she simply called "crock pot beans". My son always loved them and it was one of those things I never got around to getting from her. A lot of her cooking was just done off the top of her head.

Anyway, I remember they had a BBQ sauce, brown sugar like taste to them and she'd put little bits of bacon in. I think she'd used canned beans.

Anyone know of any similar recipes?

I'm talking a little beyond just "dump and go" recipes.

I'm a busy resident physician but have been getting pretty sick of grocery store frozen meals.

I also don't live in a place where I have a ton of kitchen access, so stuff like chopping veggies, or prepping things on the stove is not realistic.

I'm looking for recipes that only used frozen, canned, or pantry ingredients. I can use meat or other refrigerated items as long as I don't have to pre-cook it or prepare it in an excessive way.

If I cook frozen peas and frozen corn, can I keep them warm in the slow cooker? If so, how long can they be in there before they start to get overcooked?

I'm just trying to limit the amount of things that need to be done in the last few minutes before serving Thanksgiving dinner, so I'd like to cook them a little early but still keep them warm.

I know 2 recipes right now, chicken gravy and chicken and dumplings soup, love chicken, if a recipe has veggies I won’t be adding them but I’ll try the recipe without them lmao

I have limited counter space so I'm looking for a multi cooker that can pressure cook AND slow cook. The one I have now (an instant pot) is not a great slow cooker. For example, if I am making pulled pork, I will slow cook all night and it won't be done in the morning (I think it struggles when there isn't a lot of liquid)

Has anyone found a multi cooker that's actually good at slow cooking?

Hello all! I have an 8 lb Boston pork butt to hit low and slow this Saturday. It has a bone in it and I know typically a bone would enhance a cut of meat. Does this work the same with slow cooked pork? Or should I remove the bone prior to slow cooking? Thanks in advance!

My husband wanted me to make the white chili chicken for his potluck. I recently borrowed my Mom's food processor to get the onions and garlic chopped faster. Little did I know that when yellow onion and garlic cause a chemical reaction turning the onions blue!

The recipe I followed was from The Cookie Rookie •Four boneless chicken breasts (I use chicken thighs) •1 tsp Salt, Cumin and oregano •1/2 tsp pepper and chili powder •1/4 tsp of red cayenne pepper •1 yellow onion and 3 cloves garlic (we love garlic so usually do four to five) • 30 Oz of Great Northern Beans, 8oz of green chiles, drained (I love to add a can of sweet corn yellow or white) •3 cups chicken broth •4 Oz of cream cheese cut into cubes, 1/2 heavy whipping cream •1/4 cup cilantro (optional) •Garnish with cheese of your liking, tortilla straps and sour cream.

Coat crock pot with nonstick pan, arrange chicken at the bottom, sprinkle spice mix, top evenly with the beans, chilies, corn, onion/garlic then pour your chicken broth over it.

Cover and cook on high 2-3hrs or low 5-7 hrs. Remove the chicken from pot, shred chicken then add it back. Add cream cheese and heavy whipping cream. Stir, cover 15-20mins.

Hi, so I didn’t prepare well enough for thanksgiving tomorrow and I need a ham cooked by 12pm Thursday. The problem is my ham is currently rock solid frozen. The ham is one of those spiral fully cooked hams from Walmart that come in the purple foil. Would I be able to put this ham frozen in a crockpot overnight and have it ready by morning? Or should I take the time to submerge it in my sink to thaw? Thanks in advance.

I personally love making my chili with ground turkey but my partner is vegetarian and I wanted to make him some slow cooker vegetarian chili. Most of the recipes I see online look super watery though. Looking for something with a thicker consistency— all suggestions welcome! Also, he prefers the taste of impossible beef over beyond beef but that’s an easy sub either way.

I just picked up a 6Q Master Chef slow cooker (Model MC71535) on impulse but am wondering if I should take it back and get a 6Q Hamilton Beach Set N Forget (model 33966C). I have no experience with with either, I just live really close to Canadian Tire so I grabbed what they had. The Set n Forget is a 20 minute drive - but in the long run, I'd rather have a reliable slow cooker. Thoughts?

I think that if everything I put in it gets mushy, then perhaps it's not for me? Am I mistaken?

I JUST CAME ACROSS THIS SUB HOW HAVE I GONE SO LONG WITHOUT IT?!?!

Hello there! I’m not a great cook, but I can whip some work up in my 6qt crockpot. I’m trying to expand and learn more crockpot recipes because frankly, I’m sick of waiting for, or even having to depend on my husband to cook a frozen meal over the stove top in a skillet if that’s something I want to eat. I’m not incapable of cooking with a skillet, I just really suck at it. It all goes downhill as soon as I get staartled when food in the skillet starts going ‘POP POP POP! Sssssiiizzzzz’

Before I know it, everything is burned and I regret my attempt just like I did when this happened the last 50 attempt.

SO MY QUESTION IS:

How long & what temp should I cook an overnight fridge-thawed 1lb all-in-1 meal bag that consists of super mini scallops and mushroom chunks in a very light sauce? (For reference: it’s a Trader joes frozen meal bag) I love this meal! It’s the best stovetop meal I’ve ever had-no exaggeration. However- I do the crockpot while my husband handles the frozen stovetop meals. I want to see if this meal is safe to cook in a crockpot when properly thawed, whether it will taste good or better by slow cooking it, or if I should just abandon this fantasy and keep it moving. The stovetop skillet method is the only option on the bag besides microwaving it (🤮) but that seems normal. there aren’t many frozen meal bags that provide crockpot directions- or I just haven’t seen many i can remember.

TLDR; If crockpot/slow cooking a properly thawed 1lb trader joes tiny scallop/mushroom chunk/light sauce meal in a bag is a safe and effective option, how long would I cook it in the crockpot and what temperature should I be using?

Hello all. New here!

First on the list, a basic Mississippi pot roast. I’m so tired that I totally forgot to sear the meat. I think it’ll still be good. Added some onion flakes for good measure. Used au jus instead of brown gravy mix.

Will report back tomorrow on how it is, set it for 8 hours on slow. Accidentally locked the lid but quickly read that you shouldn’t.

Glad to be here, any suggestions on what to make next? I was thinking pulled pork.