I have a jambalaya recipe that takes 3 h 20 mon to cook. If I want to use raw shrimp instead of cooked (I have it and don't want to buy the raw), when should I add it to the crockpot? I'd thaw it first.

Thanks in advance for the help!

I'm planning to slow cook a sweet and sour chicken 'fake-away' today using this recipe: https://www.tamingtwins.com/slow-cooker-sweet-sour-chicken/. I've made this before; my dish is in the picture.

The recipe doesn't call for broccoli, but I have some I'd like to use. Should I add it to the cooker at the beginning or about halfway through the cooking time?  Subsequent meal-prep portions of this meal will be heated/microwaved.

https://preview.redd.it/9gvcx1td7axd1.png?width=1274&format=png&auto=webp&s=adb16c10f968fa859f5c545cbe5c11915adebf0d

I'm dieting, and want to cook basic stew pieces. No veggie or fat. At least to a minimum. (I'm adding that to the side on the plate myself afterward)

I know meat doesn't have accurate calories, but is easier to just cook things separately.

SO. How do i do it? I was thinking im gonna cut it into pieces. Then what? Water? How much water? Salt, spices?

I'm doing this because of the tenderness of the result!

I work late a few days a week and my wife has now been tasked with cooking every night for us and our 4 year old. I feel guilty about this and want to find a way to make it easier one or two nights a week. She works from home if that matters.

The problem is that they don't eat a lot of stuff that's recommended here. My wife doesn't do any red meat, pork, chili, or red sauce. My son will complain about things but I can usually convince him to try stuff. He doesn't do spicy at all though.

Any suggestions?

I decided to experiment a bit this batch and blended some chipotles in adobo sauce up and stirred that into my chili before cooking, flavor is great but now its way too spicy for me. Anything I can add to neutralize the spice a bit?

I was googling and saw sugars or acids but I already added a TBSP of brown sugar to my spice mix initially and I'm afraid of making it taste sweet if I add more. All I really have for acid is white vinegar which I could try but also paranoid about making it taste actually vinegary.

Looking for ideas to make a sweet and spicy pulled chicken with Korean influence and flavors. I have some ideas, but would like to see if anyone else can help with ingredients. I love bilgogi style, but since I am going to be slow cooking chicken thighs, I am not super sure what I should throw in.

I got 2 lbs of boneless chicken thighs.

Gochujang

Gochugaru

Sesame toasted and not toasted, and sesame oil

Brown sugar

Light and dark soy sauce

Scallions, green onion, white, red, yellow, wallawalla

Garlic

Fish sauce

Shrimp paste

And a lot more

I was thinking an hour marinade with the chicken, gochujang, brown sugar, a little bit of light and dark soy sauce, a sprinkle of msg, white pepper, maybe a chopped up Thai chili. A splash of sesame oil

Then toss it in the crockpot and add some bone broth mixed with ginger and pureed pears. Then after 3 hrs on low toss in some white onion diced and a can of rotel w/diced chili.

At the 4 hour mark shred and mix everything.

Does that sound like it would be a good recipe?

Any thoughts I would love and probably incorporate.

Thanks

Edit: forgot a splash of fish sauce in the marinade too

I have an All-Clad slow cooker that I've had for years and the insert has become super scratched. Looking at replacement inserts, they are like $130 at the cheapest. I'm trying to decide if I should get an insert or just buy a new slow cooker. The cooker itself is fine, but I know the cost of an insert is more than a lot of of cookers bought new. What would you do?

My mom found a recipe, and didn't save it, that she wants me to make.

Ingredients are frozen diced hash browns, condensed cream of onion soup, a packet of onion soup mix, and shredded cheese. I'm assuming I just chuck everything in the crock pot on low for 6-8 hours, high for 3-4, but does anyone know this recipe?

8 pounds total (tried my best to guestimate 4 pounds in each slow cooker). . . Pot roast was rubbed down with salt and pepper before I browned it

Veggies are carrots, celery, and red onion... We were also going to do zucchini, but there wasn't enough room, so I'm going to broil them and toss them in when the timer's done!

Broth is chicken Knorr powder (because it gluten free), Worcestershire sauce, red wine vinegar, garlic powder, onion powder, and paprika!

See you in 8 hours!!!

I left a couple of chicken breasts marinating in pickle juice a little bit of soy sauce and seasoning overnight thinking I would flatten and fry them today. I don’t have any eggs and I’m too lazy to go buy some, any ideas for a good slow cook recipe to pivot to? I have rice, chicken stock, probably enough other stuff

Hi!

I put a 2.2lb pork roast in my crockpot at 8:30pm on the low setting, intending to use a meat thermometer on it at 1:30AM. I checked the sides of the pot to feel it warming up, and promptly went upstairs.

I went down to check on it at 10:30pm, only to find it stone cold and the lights blinking. I switched it to a new outlet, (and stayed about ten minutes to ensure that it was heating up properly) but I'm not sure how long it was cold for or when the power tripped.

Should I just assume it never heated up properly at all, and cook it an additional two hours? Or would that completely mess up my roast? It's my first time ever making a roast, so I just want to be sure... I know you're not really supposed to open the lid of a crock pot to check on it very much.

Thanks for any help you can provide :)

Recipe:

• 2.2lb pork butt

• 1.5 yellow onions

• three carrots

• a head of garlic

• seasoning: salt/pepper, cayenne pepper, garlic/onion powder

• ~1.5 cups of chicken broth

I put in all my ingredients in for a soup 3 hours ago, and set on high. I thought it would be done by now, but the vegetables have barely cooked. I am worried it took too long to reach a safe temp, especially the chicken because it was a rotisserie chicken which was left out for an hour while I prepped everything. After 3 hours, it is 168F. Worried it was under 145F for too long to be safe anymore..

Looking for a slow cooker and right the deal is $89 at Costco. Just seeing if anyone has it and how it works for them?

Someone is selling this on FB for $14. They say it's brand new, never used. I tried searching by image, and can only find it on UK sites. Is this a model made only for markets in the UK? Does anyone know about how old this model is and have an opinion on whether it's worth buying?

Hi everyone. This is my first time posting here, anyone with more experience and knowledge about slow cooking a beef roast please provide any help. We got a beef roast from Aldi last night, (has the roast, potatoes, carrots all together). Put it all in the crockpot, followed the instructions with how much water to do etc. We started it at 9:30am and I made a timer for 5:30pm with it cooking in the slow cooker on low. At like 11:30am I added some extra seasonings and fell asleep forgetting to put the top back on. (Juvenile mistake for a grown man, yes). I replaced the top 4 1/2 hours later at 4pm. If I hadn’t messed up, I think it’d be done by now. My question, if I leave it on low for the next couple hours until my girlfriend gets home, will it be safe to eat still? Thank you in advance for any advice/help!

I would love some recipes that can cook while I’m at work. I can turn the slow cooker on at 7:00 AM but don’t get home until 5:00. I’ve used the warm feature but my food is dried out. Any recommendations of meals I can cook in the slow corker that can cook for 10 hours?

Edit- I lost my cooking groove and I’m trying to get back into it. It’s as if I’m starting all over as a beginner in the kitchen. You guys have given me great ideas and advice. Thanks!

I am a muppet; put 15 chicken thighs and potatoes - no sauce- in four hours a go and just looked and saw that I had put it on warm and not the low setting. Are they still safe to eat once I have cooked them properly or should I throw them away?

Hey everyone! Is there a good meal/just food in general I can use for my Halloween party? I would start it before I go to work and it would have to cook for 8ish hours. I keep finding pulled pork and pulled chicken but the recipes I find are only for 6 people when I need 12. Thank you in advance!

I made this yesterday and it was so good! I subbed coconut aminos for soy sauce and gluten-free rice ramen to make it gluten-free. https://madisonloethen.com/crockpot-beef-ramen-soy-free-and-gluten-free-options/

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Hi! I have two deafblind Australian Shepherds, picking up my third (a puppy) in 10 days. They're not related, they just happen to have the same genetic defect.

They are smart, active dogs who need a lot of enrichment. They love food puzzles (think food crammed into a Kong or a maze bowl, then frozen to make it more difficult to get out). Anything to keep them from creating an agriculture-based society while I'm at work during the day.

Usually I'll spend hours on a Sunday making food to mix into their puzzles. It helps if the food is a little saucy, so it sticks to the dog kibble and freezes in a way that makes it a little tricky to get out.

Can I make cubed chicken in a crock pot, so I don't have to spend hours doing this? I have a little 20 oz crock pot and a huge crock pot (looks like it's made to feed a family of six) somewhere in the attic. I'm open to getting a different size if this works, but I'd like to try it in the little crock pot a few times first.

Last Sunday I made a combo of rice, chicken, sweet potatoes, and celery. I could also incorporate carrots, broth, different kinds of meat, etc. I cannot include wine, anything very high in fat (gives them diarrhea) like a block of cream cheese, grapes, raisins, onions, or garlic.

Would I just dump cubed beef in the crock pot? Maybe with stock? That doesn't sound super appetizing. Any thoughts?

I didn’t realize they said hot to inferno. I’d like to add a bit of spice to my chili but nothing more than a medium habanero kick. Roast, de-skin, seed and dice all of them? That orange one is hot as hell if I had to guess. Thanks!

Hoping to track down this crockpot (or a similar cutesy “vintage” one) for a friend. This one is a hand me down from my aunt— she thinks she got it in the early 2000s.

Any ideas how to search for it?

Thanks!!

Is it bad that my bone broth didn’t turn out gelatinous? I used: Costco rotisserie chicken carcass, 5 cups pf water, Carrots, Onion, ACV, A handful of other aromatics.

Slow cooked on high for 4 hours. The color is nice and dark, but the recipes I watched had a thick jello consistency after pulling it out of the fridge to cool down.

What did I do wrong..?

I’ve seen a lot of people say that they slow cook chicken thighs for 4-5 hours on low. But I put them in before I started work and won’t eat for 8-9 hours. Is that okay?

Also if they were frozen would that make a difference? I’m adapting a recipe that I’d like to one day meal prep frozen, so there are 8 chicken thighs and lots of onions and mushrooms and some broth. I plan on frying the thighs before adding the creamy stuff to make the skin crispy when they’re done.

I don’t want to shred them.

I always make my pulled pork the same way, with a little bit of Worcestershire/apple cider vinegar. I usually use just enough to cover the bottom, but this time since I am cooking 2 butts at once, I added a little extra. Keep in mind this is 35 minutes after I turned on the pot, and it def wasn’t that high when I first put them in, but knowing more juices will come out as it cooks, I am wondering if I should pour a little out. Thank you!

My go to slow cooker /party/sports or work event is always meatballs. Looking to switch it up a bit. I’ve kept it pretty simple and they always fire.

I’ve tried about every frozen bag of meatballs The beef and pork seem to come out the best, stick to the mid range priced ones.

2 Bags of balls Jar of of Rasberry preserves 1 cup of grape jelly 1 jar of chili sauce Couple roasted jalapeño for lil kick.

Easy as hell and killer every time. But I’m looking to try different flavors Any suggestions?

Thanks