Long short last week I made the following recipe with 1 kilo chicken thighs and it came out amazing with a few additions- https://www.bbcgoodfood.com/recipes/slow-cooker-pulled-chicken

My mil loved them and bought 1.5 kilo of chicken breast and wanted something similar. I cba to think of anything else so I'm doing the same recipe but unsure about the breast. How long would chicken breast need in the slow cooker? And is there any point of me searing it?

Also the reddit app is terrible on Android.

I am currently in the process of losing weight, and I'm being burnt out on the meals I've cooked lately and need new meals. I have yet to use my slow cooker for any healthy recipes lately.

If you guys could recommend any recipes, it would be greatly appreciated. I'm looking for any and everything you guys can recommend!

First time buyer here. Looking to get a slow cooker so I can come home to something cooked after 10+ hours. The crock pots I see on Amazon only has 3 settings and looks like a manual switch. Is there any slow cooker that goes to keep warm automatically?

It’s flashing and not staying on when selecting a time. I’ve tried the YouTube videos by pushing the select button for 30 seconds and even tried holding the select and power button but still nothing. MODEL: SCCPVP400-S

This was my final product of my pork shoulder after nearly 12 hours (I fell asleep). Gonna have pulled pork sandwiches for a couple days then maybe tacos or a quesadilla.

I''d like something between 4.5-6 maybe 7 max quarts.

I'd also like a timer that when finished automatically turns into the warm setting.

That's pretty much it. I don't care about other features except for the essentials like good cooking temps. Also not too expensive if possible.

Could you guys recommend me a slow cooker like this?

made with homemade bbq dry rub & braised with bbq sauce. my 1yo boy approves as well! https://www.bunsinmyoven.com/slow-cooker-ribs/

Hi everybody! I’m new to slow cooking and have made about 10 different variants of beef stews. I’ve typically used “Beef Chuck Pot Roast” cuts of beef from Costco. They are very flavorful, nice cuts of beef but they are very marbled and that adds a lot of saturated fat and calories. I’m wondering what some of you have used that are still flavorful but maybe a bit less fattening? It doesn’t need to be completely devoid of fat, but something a bit leaner would be nice. I mostly make hearty, thick stews for my weekly lunch meal prep.

Went shopping a little late and got a 4.5 lb bone in pork shoulder. Recipe says 8-10 hours on low, possibly longer since it's bone in. I didn't put it in until 12:45 pm. I'm not trying to eat at midnight.

I’ve never cooked ribs of any kind before, I slow cooked these babies for 8 hours then put them under the broiler for 10 mins, they surprisingly came out very well. I did not make the sauce, but I’ll have to try some homemade sauce next time, now that I know this rib recipe works.

I could eat these everyday if i were allowed

How do I cook pot roast in a slow cooker?

I am getting ready to buy several roasters so that I can make red beans and rice for a veritable multitude. I've never made this in a slow-cooker, but it seems pretty simple and painless. My only concern is which roasters to buy.

There is a cheap 22-quart Aroma roaster on Amazon for $59. It has a low temperature of 150 degrees and a high temperature of 450 degrees. I was surprised that the heat would go this high. I boil my non-soaked beans for about 45 minutes in diluted chicken stock with no seasoning, then cut the heat and add trinity, meat, and seasoning, so this temperature range would be perfect. I'm sure other models would have a similar range, so I am just curious if anyone has personal experience. with this brand. I am wide open to suggestions or I wouldn't be here. I am not terribly worried about red beans burning, as they are very liquidy, but I can see wanting to use the roasters for other things as well, so I do want to buy roasters that are not prone to burn the food.

Also, I've noticed on reading some other posts that many people say 169 degrees is the lowest safe temperature. I've always read that it is 140. What's the deal with this? Thanks!

Got friends coming round later. Put a pork shoulder (butt) in the slow cooker at 7am.

Meat thermometer says that it's done, but slow cooker recipes online say leave for 8 hours on low.

Do I take it out now and rest it, then put it in on keep warm, or do I just leave it and shred it later at a higher temperature?

Worried that if I shred soon, I can't unshred. On the other hand, will it be more tender if I leave it a few more hours on low?

Ugh. I turned my slow cooking roast from high to low for its last four hours. Except instead of low I turned it off. I’ve turned it back on low to finish cooking but will it be safe to eat? The coolest part was at 114degrees when I caught the error. It was boiling when I made the error.

I'm a single person and want a simple, basic slow cooker. A searing function would be nice but isn't essential. I'm a little worried I won't use it as much as I'm hoping, so I don't want to spend much. I've done a lot of research including the many posts about choosing a slow cooker on this subreddit- and I'm still paralyzed and can't make a decison!

It just seems like every brand and model has a lot of good reviews and a lot of bad, and the bad is often scary. Crockpots are said to run hotter than other brands, and the coating on the insert flakes off. Hamilton Beach's lids have issues, including reports of them suddenly shattering, not fitting well, or lacking a steam vent. I know one shouldn't put too much stock in bad reviews, but there do seem to be patterns among the brands.

Please don't suggest a thrift store- I've already checked my local ones. Can anyone recommend a basic, very reliable model that you've used for some time (that hopefully is something I can get on amazon)? Or did you ever buy one that you did regret?

After what seems like forever I finally made "The Soup."

and... it's terrible.

Type The Soup into the search bar here. You will find countless people raving over it.

"Oh my god I just made 'The Soup' and it was better than expected!!"

Dude, have you ever had soup? There are several varieties of Campbell's Chunky Soup that absolutely blow this out of the water. If you went to a nice sit down restaurant you would have a stroke.

At first I thought, oh it's just a bunch of broke college kids who have never been out to a restaurant before just throwing stuff into a crock pot. No. No way. This was expensive. Cost me at least $50 for the ingredients.

It's super watery. The broth/sauce is trying to be a broth and sauce at the same time and it achieves neither. One time my step-grandmother made us spaghetti using tomato soup as the sauce and this kind of reminds me of that. Keep in mind I used double the spinach and 1 1/2 times the chicken.

There is little to no flavor. This dish needs so much more. I ended up tripling the salt and pepper. Added oregano and some smoked paprika. After several taste tests it's just bland. I basically ended up just scooping a few tortellini out and eating those. The sauce/broth is just gross and it totally dominates the dish.

I went with the recipe on the sidebar under "Useful Threads." I followed the instructions and microwaved the onion mixture. You can taste that microwave taste clearly. It leaves this terrible aftertaste in your mouth. Have you ever reheated a McDonald's cheeseburger? That's what you are going to be feeling here.

Enough of my rambling. For those of you that tried and liked this soup: Why?

There's no way that adding sausage instead of chicken is going to fix this mess so don't give me that.

Sorry if I sound like an asshole but I am going to end up throwing away $45 worth of food because I made this subs all time favorite dish and I am pissed.

I made a beef curry yesterday but it could do with a few more hours slow cooking on low.

If I heat the curry up in a pot on the stove for a few mins so it's hot then put it into a preheated slow cooker set to low for 3 hours would this be OK?

I know it's not safe to put a cold meal into the slow cooker then cook on low.

Thanks

1 onion, diced 2 carrots, grated 1 zucchini, grated 700g chicken thigh 1 jar of salsa 1 packet of taco spice 2 tos Greek yoghurt Sour cream and rice to serve

Method: Combine all ingredients, except the Greek yoghurt, into the slow cooker. Stir to combine.

Cook on high for 4 hours or 8 hours on low.

Stir in the 2 tbs Greek yoghurt just before serving.

Serve with steamed rice and top with a dollop of sour cream.

I followed a recipe to slow cook chuck roast and it came out great but nothing like the picture lol. It was my first time doing it and I'm concerned about the grease from the beef that's there which is taking a lot from the overall flavor. I'm wondering if there's a way I can save this dish or if this is totally normal. TIA

Edit: if it's helpful, I did sear both sides of the chuck before placing in the crock pot on low for 8hrs

My slow cooker broke, had it about 20 years. I was looking into new ones and honestly there is so much out there now! I had a hamilton beach stow and go style. So I like the clamp down lid for traveling and taking it places and I have been drawn back to Hamilton Beach. I was also looking at the Ninja Foodi slow cooker, but I wasn't sure if this was one of those spork type things where it does a lot of things but none of it well? So I guess what are other recommendations?

Hi all!

I want to make the below recipe, but I don’t have a crock pot - I only have a slow cooker. Is there any workaround, or am I out of luck? Thanks!

https://www.ruled.me/slow-cooker-stuffed-taco-peppers/

I'm new to slow cooking and I wanted to make chilli. I added all the chilli ingredients but realized my raw beef was still frozen. I thawed it as much as I could in a short timespan and was able to break it up into small bits but it was still seemed pretty frozen when I mixed it in with everything else. Is it redeemable? How long should I cook it?