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

Slow cooking chicken stew in my pressure cooker/slow cooker. Going to try and fit 30 chicken legs in there, with olives, recaito, carrots, bay leaves and tomato sauce.

Cooking two pork butts, in the oven, going to try and cook it for 12 hours, 9lbs. Going to season one pork butt with Tabasco and yellow mustard and then once I pull it apart going to empty an entire big bottle of Sweet Baby Ray’s on it and bake it again to finish.

Still deciding how to cook/ season the other butt.

Any suggestions?

Okay, this is a cut that needs slow cooking. I know this. But I have this TINY amount of osso bucco. The butcher threw it in as a bonus with the rest of my order and I'm stumped. All the recipes I've seen want a heck of a lot more meat. 225 grams is ... half a pound? This piece has no bone, it's just the meat.

I'd love to figure out a way to quick cook it, since it's so tiny that I can't see the point of slow cooking it. But it's clearly a cut meant to be slow cooked. So what kind of heinous result would I end if I, for example, cut it super thin (freeze for a half hour, then slice) and use it in pho or something like that?

If this is a complete no-no for such a delicious cut of meat, then hit me with your suggestions on how to make the most of this teeny weeny bit of osso bucco. Pretty please!

What would be the outcome if you just put a raw piece of meat in? (On low for 4-6 h)

No liquid or fat.

Have had THE SOUP on low for several hours - preparing for the endgame.
Zucchini has been cut into medium sized half rounds.
(Zucchini were kind of straight, narrow, and smaller to begin with.)

Do I throw them in at the T-45 or T-30 minute mark?

So backstory is my grandma was bringing over a brisket for me to cook, and she put it in my sink. And I got home that night and totally forgot about it. I woke up this morning and checked the sink, and it did not smell bad and the bag had no puffiness am I still ok to cook this or am I SOL

I can't find 4 compartments for a 4 qt crock pot ANYWHERE. And I'm a serious meal prep nut so I've been desperate to find some 😂

Anyone know if this exists or where I could find them?

Does anyone know where I could find the manual for this slow cooker online? I got this for free in my apartment building’s laundry room (there is a giveaway section there and I have taken stuff from it as well as left stuff for people to take) but there was no manual. I have looked online for the manual for it but to no avail. I know it’s still sold at Real Canadian Superstore (I’m Canadian) but I don’t want to have to go there just to find the manual and take pictures of it. Can anyone help?

https://preview.redd.it/3hdtpg3mhowc1.png?width=2582&format=png&auto=webp&s=a8b5192dec9df86974a15d210eb453099e0db5e7

https://preview.redd.it/vle19l3mhowc1.jpg?width=3024&format=pjpg&auto=webp&s=0523c1ba9c8fc306399cc26d51f9a59d0295e61d

https://preview.redd.it/k1oo8u3mhowc1.jpg?width=3024&format=pjpg&auto=webp&s=d18ae0c51dc3d451e0b85446f343afcb68f5671a

*Please ignore all the clutter on my computer stand (I call it a desk because it’s easier/shorter to say “desk” than it is to say “computer stand”)*

I added stickers to the photo in Paint 3D because they showed a phone number that I didn’t want on the internet.

I just discovered a slow cooker that has been at the back of my cupboard and never used. I think its time I give it a go. Looking for some tasty + simple recipes for first timers. Also interested in vegetarian options!

Thanks!

Ty all for such great recommendations so far! i want to make them all:)

I made one for wife last month after hearing about it forever from a podcast I listen to. Love em, so delicious! I want to make another one this month but I was wondering if oxtails or short ribs would work together well with the roast.

Would those meats work along side a pot roast? If not what cuts would you recommend?

I wondering if the same general rule about low and slow making the meat more tender (beef and pork, generally), but does the same apply to elk, or should I stop it once it reaches temperature? I did throw about 3 tablespoons of butter in with it as well as plenty of beef broth to keep it moist.

Was so excited to start slow cooking but my slow cooker from Walmart arrived USED and absolutely filthy. Food stains everywhere, a clear line in the pot itself where food has been slow cooking too 😂

Any suggestions on how to convert this to a slow cooker recipe?

This is the recipe.

I’m not sure, maybe it’s just because I haven’t made this before, but this looks a bit… plain? In terms of herbs and other seasonings what else would you add in or change?