first timer so i just did garlic salt and pepper and liquid smoke. cooked perfectly just bland now, so now im curious what you guys like to season it with so i can test them out

bbq sauce sounds good

mexican spices (chili powder, cumin, onion, garlic, etc)

buffalo sauce?

Edit: great ideas in the responses!

seen recipes say 8-10 and 16-20 hours on low, any suggestions?

it barely fit in my crock pot so i shoved it in there and covered the top with garlic salt, stabbed it many times with a knife like it was my ex wife in a nightmare, and doused the top of it with liquid smoke. then covered the top with pepper. hope thats good enough for now!

Since you all were so wonderfully helpful about my question earlier, I have another one for you! I make a lot of soup in the crock pot, & my process for putting it away is usually to let it cool for about two hours and then put the whole pot in the fridge. I then reheat it in small batches later. But I’ve never been sure if this is the best way to go about this? Yes of course I have googled it- however, there is a plethora of contradictory information on the internet about this topic, so I wanted to see what you illustrious people usually do. Tia! (:

I made chicken fajitas in my slow cooker a couple of days ago, I've washed the lid several times since then but I can't get the smell of cumin out of it.

Ok this is probably a neurotic question but I haven’t actually made chicken soup from frozen chicken before & want to check in with people more experienced than I. The package says “use or freeze by 8/9”. I had it in the freezer sometime between 8/5-8/7. Then i took it out the evening before yesterday planning to make soup with it yesterday but it was still frozen. This morning it had finally dethawed so I just put it in the crock pot with some black beans, fresh ginger, tumeric and loads of garlic (+ water & other spices)- really looking forward to dinner later but then started to panic about the dates and what if it’s bad or makes me sick? Does the time takes to thaw count towards those days it should be used by? Also does “use by” mean “cook by this date but then you have a few days to eat leftovers” or does it mean “have it cooked and eaten by this date”? …should I throw the whole pot away & just go get some fresh chicken? Please help! It’s Just Bare brand, thighs with skin and bone if that matters. Tia!!

If theres anyone that’s made it before and would like to share their recipes/tips, I’d really appreciate it! I know this dish was a bit decisive on the sub awhile back and I want to try and make the best version I can

I didn't realize it was a bone in cut. Now I need it to fall off, so it can cook evenly.

2 packs bacon stovetop in large skillet on low to med heat for 20 mins. 1 .28oz can brown sugar hickory baked beans. 1 .28oz can cured bacon baked beans.

It currently has been 2 hours since mixing and finding out my cut was too big. I used crockpot bags and was able to rotate the cool spots into the crock at each hour. I'm hoping the bone will come out in hour 3. Have a feeling probably hour four. Thinking of getting rid of the bags. Not sure it can hold the bone in without spilling over.

Hypostasis 1: It's fine. It's all fine; just keep swimming rotating.

Hypostasis 2: Probably should take the bags away and do my best to cut the bone out now.

Hypostasis 3: Throw the whole thing out. Sorry you wasted your money, but you can't have pork being cold and cooked at the same time.

Hypostasis 4: You just don't have "this" knowledge yet.

LF for recommendations on what size/brand/model of a slow cooker to get.

My fiancé and I just had twin boys and I am starting to think it might be time to get into slow cooking. My mom used to do a lot of slow cooker meals growing up and I know it can be helpful to put things in the pot and walk away.

Currently in this newborn 2-3 schedule and don’t want to keep wasting money on takeout or spend hours in the kitchen cooking a dinner and make a mountain of dishes. Between two infants, laundry, bottles we desperately need more time friendly meal ideas.

Debating between the 4qt and 6qt size crockpot. Also if anyone has any good recommendations for beginner recipes I would really appreciate it. We do a mix of Mexican and American dishes. So a lot of Mexican stewed meats, shredded meats for tacos, pasta, baked meats, and usually rice and beans.

I attempted to make carnitas using about 4lbs of pork shoulder. The recipe says cook on high for 7 hours. I have a temperature probe in to monitor the temp. It’s been in for 3.5 hours and I just checked the temp probe and it says 166 degrees F. I put it on low now but what do I do if it comes to 170 sooner than 7 hours? Keep it going for the full time or pull it off once it’s reached 170??

Edit: thanks guys, I appreciate the kind and informative responses!

When making beef bone broth, in addition to the vegetables should salt be added? I can see a case for not adding salt now and having more control where it is later used. Thoughts?

I currently have my browned chops atop a bed of carrots onions and potatoes… but second guessing if I should have the chops on the bottom… what do you guys think?

I used to never have this issue, but the past few times I've slowcooked beef it's "hardened" in the fridge. Basically it comes out fork-tender and is perfect, but when I go to reheat the leftovers the next day it's a solid brick. I've tried microwaving and I've tried simmering in a small amount of liquid on the stovetop, and both ways it's fine and tasty but with the same brick-like texture.

I'm at a loss. Should I be shredding the beef entirely? Why is it doing that?

I started some vegetable soup with a ham shank, and I meant to cook on low for 8 hours, but after 4 hours I've realized its on high. What should I do? Switch it to low and continue for 4 more hours, or turn it off now?

I have a lot of carrot coriander soup when my husband went through a phase which has long passed and they have been in the cupboard for 2 years now, even moved house with us. They’re getting into their last few months of shelf life so I don’t know if I can give them to a food bank as they might just dispose of them there due to the dates. Are there any slow cooker recipes that use carrot and coriander soup? I have mushroom and chicken soup cans that needs going too. Any ideas appreciated 😌

Amateur in the kitchen looking for advice, this recipe says to put the chicken breast for 2 and half hours on low, this seems like a very short time to me, as I have always thought that chicken needs to be in for about 5 hours, the argument here is that any longer and it will be rubbery, what to do?

https://masonfit.com/carolina-bbq-crockpot-shredded-chicken/

Just started using my IP Duo Crisp for slow cooking today. I set it to 5 hours. However, around 1 hour and 15 min of that time was spent on the ‘pre-heating’ phase before it went to ‘cooking’. Is this normal?

I've just bought a big pack of Mighty Oat Milk powder to have in my porridge every morning. I'm interested in making an oatmilk yoghurt to have with fruit compote.

I know I need to use agar agar to thicken it and get a vegan bacterial culture. But what is the cooking time and what setting should the slow cooker be on? I'm confused aha.

I bought a pork butt to make pulled pork, but I'm getting conflicting results on how to properly cook it! Do I need to add water? How long does it need to cook for? I've never done this before! But my husband has NEVER had homemade pulled pork and I gotta show him how good it is! Any tips on seasoning might help too.

Edit: I intend on using a crockpot.

I just today dug my Crock Pot out of the basement, because it's a perfect Crock Pot day here, if you know what I mean. I've got some chicken cooking in there now, but I'd really like to start using this more often.

My youngest son has a lactose sensitivity. He loves his mac and cheese, but I'd like to be able to make him some personally, that's not straight out of a box. It doesn't have to be vegan, just no cow's milk or butter.

Who's got the best recipe for creamiest dairy-free mac and cheese?

https://preview.redd.it/ff1anm97aehd1.jpg?width=3024&format=pjpg&auto=webp&s=69e896c19fcea4ecee53840e14b1061b522b7429

Finally tried making Dal Makhani in the pot and it came out excellent.

Learnings: Put at least double the water you would normally when you are not slow cooking it. I had to add some water in the morning.

How I did it:

• Soak 1kg Black Urid Dal lentils and 200grams Kidney beans in water for 6 hours.
• drain the water and put them in the slow cooker with a finger length of water above the top of dal.
• add some aromatic whole spices like black cardamom, green cardamom, cinnamon, bayleaf, garlic, and ginger.
• add some red chilli powder (ideally kashmiri chilli) for color
• Cook on low for 12 hours.
• fish out as much of the whole spices as you can.
• in a separate pan, fry some tomatoes and onions in butter/ghee/oil, and put some red chilli powder, garam masala, coriander powder, and cumin powder. Cook until it's homogenous.
• add to the cooked dal along with some fresh coriander and fenugreek leaves (kasuri methi)
• put the cooker on high/saute mode and start mashing the lentils to release the starch and make the dal creamy and silky.
• mash mash mash
• add some heavy cream towards the end and it's done.

Eat with rice or naan or roti.. it's pretty good.

Got a food day at work tomorrow, and I was going to bring bean dip in a little 2 qt crock pot. Is it safe to set bean dip on low and let it cook overnight? Ideally I don't want to get up early the morning of.

Vague-ish Recipe:

• 16 oz can of refried beans
• 8 oz of cream cheese
• 8 oz of sour cream
• 8 oz of shredded Monterey Jack
• 1 packet taco seasoning
• 1 jar of mild picante sauce

I travel for work and currently live in my camper. I'm gone for 12 hours each day. I tried a small beef roast a few weeks ago and it was dry and burned when i got home. Most other recipes call for shorter cooks, or quite frankly are just more involved than i want to be at 530 AM when I'm getting ready for work.

Can someone share some words of wisdom? I've been looking at recipes online but they all are complicated, have shorter cook times than i can accomidate, and usually have some task that needs done in the middle of the day that I can't do.

Thank you.

Hey team. I've cooked a halved butternut squash in the slow cooker before with great success. I'm thinking of dropping in whole eggplants so I can make baba ganoush later. Am I crazy?

I have a tiny pork tenderloin, just enough for two people, at just over 1 lb. I would like to try slow cooking it, but most recipes I see are a mixed bag of timing for it, and also seem to have bigger cuts, like 3-5 lbs.

How long should I be slow cooking a 1 lb tenderloin on low? Please help! I don't want this thing to be dry.

Hi,

My boyfriends birthday is coming up soon and i'm trying to find him a slow cooker as I know that's what he told me he wanted a while ago.

I have been trying to look into it, i've been very stressed recently so I have a bit of a decision fatigue, i'm a bit exhausted so I would really appreciate some help.

I looked around for what features might be helpful for him and figured 3 that sounded useful:

1. a auto switch to warming feature after the cooking timer is done
2. a brown/sauté feature feature so he doesn't have to use more than one pot
3. a removable pot that's not too bulky so that it's easy to clean

It is also just us 2, so we need something that is for 2-4 portions I guess - unless bigger ones would be able to do smaller cooks no problem as it would be good to have the option to do a batch cook to freeze if possible.

I have looked around at some but can't seem to find one that has all 3 that isn't a massive family size one.
I'm based in the UK, and would be willing to pay up to £150.

I don't know anything about this subject, so any advice would be much appreciated. Thank you for your time!

EDIT: Thank you so much everyone for putting your suggestions in, I really appreciated the help when I was just so tired. A lot of the highly regarded ones had quite large capacities, so seeing as it's just for the two of us I decided to get him a multi-cooker which a few people suggested. I didn't even know those were a thing so again, thank you for letting me know. It seems like a lot of people trust the brands Instant and Ninja so it was between those two. Both seemed really good and highly regarded, so I went with a 3L Instant one just because they seem to have a recipe app which I figured my boyfriend might appreciate seeing as he is new to slow cooking.
Thank you all again!

Hey guys,

I feel immensely silly asking this. I'm in the middle of making this cacciatore recipe and am a bit confused about the olive oil:

https://cafedelites.com/slow-cooker-chicken-cacciatore/

It seems kind of weird to me to just throw a bunch of oil in with everything else but it seems like that's what that recipe is telling me to do since the searing instructions refer to using 'a small amount of oil' to sear which makes it sound like the 2 tablespoons on the recipe list is seperate from this?

I'm on the hunt for a recipe my mom used to make when I was a kid, it was a slow cooked pork dish with a sweet glaze, shredded and served over egg noodles

From what she remembers it used apple cider vinegar, brown sugar, and maybe ketchup? But I haven't been able to find anything like it anywhere online

Has anyone else heard of a recipe like that?