I recently got into the slow cooking game when I came across a great deal on an instapot. So now I’m learning about how to cook different things. I want to do a pot roast tonight and was thinking just the beef shoulder and some potatoes and carrots. But then remembered we have a bag of rice in the cabinet. Can I add that in the slow cooker with the roast or would it turn out like mush cooking too long? Or should I cook it stove top and just add to the roast once the roast is done? Also any tips for the roast itself would be nice too

Hi all, just made a dish where the cream needs to go in at the end and I stupidly put it in at the start.. it’s single cream and the recipe is high for 3-4 hours. Any tips? What can I do to save it? Will it curdle?

Hi, I work overnights 3 days a week. I try to meal prep but that doesn’t usually happen on the week before payday. I’m tryin to find something easy to throw in when I get home to sleep. I’m a picky eater and trying to eat healthier. It’s been a slow work in progress. I’ve noticed if I’m able to get a lot of flavor in it, I’m okay.

Probably easier to add it in the post. My no gos are tomato chunks, celery(usually swap out for celery salt), and cabbage. Also pickles, some lettuces, avocado, and cauliflower.

My kitchen smells great right now.

2 # diced golden potatoes

1 # sliced baby carrots

1 small head of cabbage

1/2 red onion

1 can diced tomatoes

1 can tomato sauce

2 full links polish kielbasa cut into disks or chunks (that will go in at the four hour mark)

Edit - 4 cups of water or broth

I season with Thyme, oregano, paprika, basil, crushed red and black pepper.

https://preview.redd.it/guv3p605w8zc1.jpg?width=4032&format=pjpg&auto=webp&s=ddf3c263d2ebc39b5fef200d9c26e6b5ac0757ef

“Never use a metal spoon in this” she said. “It can get scratched” she said. Well, after 20 years of being careful I absentmindedly used a metal spoon and I see what was meant when she would say it.

This is a picture of the result. I honestly don’t know hold old this slow cooker is (Bravetti - Model KC241B) but it’s from sometime after 2000.

Apart from potentially having items stick where the scratches are, are there any health concerns with scratches on a typical black coated slow cooker? Like PFOAs in older Teflon coated items? I’d rather not go the liner route. Perhaps it’s best to look at getting a new one?

I was given a bone-in butt portion hickory smoked ham. It’s already cooked. I don’t know what to do with it, but I’m wondering if it’s still possible to slow cook it or would it not turn out well

I can easily make a rub and do other necessary steps to slow cook.

I put a 6.5lb bone in pork butt in the crock pot this morning.

The base under the pork is apple cider vinegar and 3 chopped onions (a recommendation I got from this group 😎).

I cut the pork butt in half to help it cook faster. Then I seared all sides in a cast iron pan. I added the drippings in the pan to the crock pot.

Then I coated the pork in a wet rub:

• 1 TBS Kosher salt
• 2 teaspoons black pepper
• 1 TBS smoked paprika
• 2 teaspoons garlic powder
• 1 teaspoon chili powder
• 2 teaspoons cumin
• 2 TBS brown sugar
• 3 TBS yellow mustard

I’m excited!

I’m going to shred it when it comes out of the crock pot. I saved about 2 or 3 tablespoons of the dry rub seasonings to mix into the shredded meat. 🍖

Hey gang!

So I know I can make dried pinto beans in the crockpot, but can I make a whole meal with dried beans in the crockpot? Add everything at once?

I’m thinking the pinto beans, some potatoes, a beef roast, tomato sauce, and spices. Any thoughts?

Hey guys!

I am a fan of the slow cooker and use it for many things, but I have a question about something I've never tried before.

I have a jar of pasta sauce 24oz, and TONS of fresh garden veggies.

I wanted to know if there was a way to just add the jar of pasta sauce and veggies into the crock pot to just "veggify" the sauce more? I have onions, peppers, zucchini, 2 tomatoes, garlic, spinach. Maybe even put it in the food processor after?

I'm just not sure how much veggies to put in or if this is even a good idea. I typically cook this all on the stove for a while, but it's 100 degrees where I live and don't feel like making my place even more like a sauna.

Thanks!

Where are they all guys?

I have a slow cooker Bourbon Street chicken recipe that I like and it calls for cooking 3 lbs of chicken thighs 4 hrs on high or 6 hours on low. If I wanted to double that and cook 6 lbs of chicken thighs, would I need to double the time?

New to slow cooking. Only used it twice so far. Juices/sauces stick to sides and are pretty tough to clean off. Any tips? Thank you.

edit: thanks everyone. I'll try making sure to scrape the sides as I stir more frequently first. Rubber spatula so there's no damage. Then cooking spray or butter next since I already have them. Last will be the slow cooking liners. Will hold off for now before adding the extra purchase.

I have a pre seasoned pork tenderloin but I’m not really sure how to cook it in my crock pot. Do I just plop it in there for 6 hours on low or do I need to add liquid? Is it fine it doesn’t all fit on the bottom of my crock pot?

Hi all,

Let's say I have a slow cooker recipe for 8 hours and I'm away for 9-10 hours.

Is it better to start with an hour or two delay

or start cooking immediately and let it keep warm for an hour or two?

Thanks,

I'm planning to make a chili verde in the crock pot and the recipe says "cook on low all day". What would you consider to be all day? Are we talking 8-10 hours? 10-12 hours? Or does it completely depend on on how the cut of meat (pork butt) is cooking?

My favorite beef stew recipe!!!

https://preppykitchen.com/beef-stew/

Trying a new recipe!

https://www.cdkitchen.com/recipes/recs/563/texas-pulled-pork150965.shtml

Like the title says, I'm looking to bring the heat to the crawfish boil this weekend. I'm not sure if I want to go classic or do some sort of funky fusion recipe, but I want to see what y'all recommend.

Made some short rib ragu, seared it, threw it the slow cooker around noon and at 5pm noticed I had it on the keep warm setting not slow. Took the temp of the liquid and it was at 160. The internal temp of the beef was at 160 as well. My wife says it’s bad it should be tossed. I was just going to keep on cooking it until the beef falls off the bone put it in the fridge and have it tomorrow or Friday. What do you guys think? Thanks!

What is your favorite recipe that tastes great but smells even better?

I broke the lid on my Hamilton Beach slow cooker. After contacting their customer service they told me that they don’t have any replacement lids available. Any ideas on where to find a new one?

If it’s a lost cause, is there a good way to recycle the slow cooker?

Is it alright to use (cut up) chicken with skin and bones (eg drumsticks, thighs with bones) even if the recipe calls for skinless boneless chicken? I mean in general, but for reference this is the one I'm about to try:

https://showmetheyummy.com/crockpot-orange-chicken/

Edit: and I mean if it'll negatively affect the outcome (too wet? Or something) I don't eat the skin anyhow, I remove them while eating. I just find it hard to remove while raw