Don't get me wrong. I love the standard Velveeta version of this dip but was just wondering if anybody has ever improved upon this with a better quality of cheese?

Just doing the standard: 2lb brick Velveeta cheese 1 pk mild or hot Italian sausage 1 container fresh salsa (medium or hot) 1 cup diced jalapeño’s 1 cup milk

Me and my family have been looking for some good recipes for the crock pot!

I'm allergic to all poultry (chicken, turkey, eggs) You'd be amazed at the products that have poultry of some kind in it lol!
Going shopping and having to read all the ingredients of anything new or even a different brand of what I'm used to using can get old! But anyway, I would love to try some new meals! Thank you for any and all help! :)

I have a 2 lb block of Colby Jack cheese to thaw from freezer so I'm looking for ideas. I'm thinking something in the crockpot but I have no idea. Open to suggestions!

For a few years I’ve been hearing/reading about the hack of making caramel from a can of sweetened condensed milk in a slow cooker.

I’ve also read that it’s not that great, takes too long and one person says the process cracked the ceramic liner of their slow cooker.

Anyone done this? Was it good? Not so great? Any advice? TIA

Does anyone know how to make boiled peanuts exactly like these. Doesn’t even have to be spicy although that is what I want but I’m talking about the shell texture… everything. Btw these are the best boiled peanuts ever made

First time doing chicken. I have thus far overcooked every meat I have put in my possible cooker, I think more due to length than anything.

Right now I have the vegetables chopped and at the bottom of my pot in the fridge, in another covered bowl I have my cut up chicken breast and thighs marinating in a sauce.

Obviously I am going to use a meat thermometer but should I give the vegetables a bit of a head start? And I going to regret not starting them with the sauce that the chicken is marinating in right now?

First time doing chicken. I have thus far overcooked every meat I have put in my possible cooker, I think more due to length than anything.

Right now I have the vegetables chopped and at the bottom of my pot in the fridge, in another covered bowl I have my cut up chicken breast and thighs marinating in a sauce.

Obviously I am going to use a meat thermometer but should I give the vegetables a bit of a head start? And I going to regret not starting them with the sauce that the chicken is marinating in right now?

Curious about the reviews - doesn't seem like it should work but the recipe makes it look good

I added a McCormick pot roast seasoning and ranch seasoning packet along with 1.5 cubs if beef broth with beef gravy mix. Will this be good or will I regret it?

Looking for some dairy free recipes for beef and chicken. Any help would be greatly appreciated!

Mississippi Pot Roast is the ultimate comfort food—easy, flavorful, and fall-apart tender. With a buttery, tangy kick, it’s ridiculously good and sure to be a family favorite!

Recipe https://thesaltycooker.com/mississippi-pot-roast/

I've found a recipe for skinny crockpot loaded potato soup, but one of the ingredients is evaporated milk, which has to be mixed with cornstarch.

We don't really use evaporated or condensed milk where I live, or it's not available in local supermarkets. The alternative I get is coffee milk?

Can I just swap the evaporated milk with a light cooking cream, and can I just mix the cream with cornstarch?

Hello all! I have some chicken breasts to use, but I typically work 10 hour days. The recipe calls for the chicken to be cooked for 8 hours. Will the chicken be good if I leave it in the pot for longer than the cooking time?

Okay, so I have alot of veggies I need to get rid of, but I don't have time to actually cook at the moment and I'd like to avoid going to the store! I have carrots, broccoli, onion, celery, some cherry tomatoes lettuce, spinach, chicken (shredded), and chicken broth. I feel like that is enough to make something... I'm just not sure what. I'm just feeding my boyfriend and I!

Edit: I made a chicken veggie soup? It was surprisingly really good!

I'm currently breastfeeding and have had to cut out all dairy products due to my baby having an allergy. I'm able to get alternatives for some things (milk and cheese), but since I live in a smaller town options are pretty limited. I'm going back to work tomorrow and am worried about not having enough time to cook a real meal.

A lot of the recipes I come across involve cream cheese and I don't have a good alternative for that. I make chicken noodle soup pretty frequently but would like to switch things up and do something different. Give me your easiest dairy free chicken recipes!

I am new to slow cooking. In my opinion one of the perks of slow cooking is that with the long cooking time I can cook with the bones and the fat on the bones and let the nutrients soak out over time.

That being said this presents a problem when eating, especially if I want to share it with others.

I just made this nice Thai dish with with pork. I used bone in pork. I cut what could be easily chunked into chunks. Roughly cut around the bone. Then threw it all in and cooked.

It turned out nice (my sauce was off) except for the bones. The big ones I was able to get out easily, however the smaller ones I discovered in my food as I went. I can only imagine that while cooking, some of the edges of bones that were connected by fat or tendon(?) became disconnected resulting in small bones left in the recipe. Mostly sharp-ish slivers and other assorted small shapes.

I don't think I will repeat this methodology again considering that.

What I would love to be able to do is to put the bones in some sort of mesh or sack during cooking so that their juices and nutrients can flow out into the soup but I can easily remove them when I am done... Sort of like a tea bag.

The question is. Does such a thing exist? Is this a technique that people use?

I realize one option is to cut the meat after slow cooking but frankly that sounds messy.

Five dolla holla. Glass lid is upside down for travel reasons.

Hello,

I live in France and I wanted to buy a manual ceramic 6L slow cooker. It was hard to find.

I endend up finding those Swan retro ceramic slow cookers, it seems perfect on the paper.

The company is supposed to be UK but I have my fears, because it was cheap and seemed like a typical chinese amazon product.

• Do you have any feedback on this brand ?
• Does it seems ok to you ?

I bought it already so I will come back and give my own feedback anyway, as the total layman that I am.

Here is the link : Swan Retro SF17031GRNEU (https://amzn.eu/d/4UNeeBv).

Edit : I checked again and many spanish comment say it's a bad quality Chinese product. But TBH I looked at all the main brands and none of them sold a manual (or 20 hours chrono) ceramic bowl 6L slow cookers. This was litterally my only option so I will give it a try.

I got a Crock Pot lunchbox recently, and my hot lunches taste SO much better than microwaved. I'm single and usually cook suppers on Monday night for a week, but I'm getting sick of microwaved leftovers. I'm thinking about getting a second lunchbox, or more likely an actual, small slow cooker, so I can come home to a hot meal that actually tastes good.

The thing is, I don't really like traditional slow cooler meals like soups, stews, or chili. Tonight, for example, I'm making meatloaf, real mashed potatoes, and a simple vegetable. Since I tend to prep for the whole week, I often eat things like casseroles, pasta dishes, a baked potato, breakfast for supper, things that are moist and don't taste terrible when reheated. If I wanted something crisp or that would get soggy, I'd make that fresh, of course.

Would these things hold up to being in a slow cooker all day? I know pasta is probably out because it would get mushy, and eggs would get rubbery, but what about a casserole, meatloaf, meatballs, hot sandwich fillings, potato- or rice-based side dishes cooked vegetables, cereal products? Also, has anyone tried using a heated lunchbox overnight or all day? The instructions recommend only using it for 2-4 hours, and I haven't used it for more than 4 hours so far. I usually fill it up with cold food from the fridge when I leave for work, plug it in when I get to the office, and 3-4 hours later, I have a delicious hot lunch that's not dried out or unevenly heated. I just don't know how long it would stay in that sweet spot. I usually go home when I get hungry (my job is flexible because I'm on call 24/7), so I don't want to wait 2 hours for my food to heat up.

Thanks!