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?

I'm slow cooking a chuck roast right now, it's been on low for about 3 hours and all the fat has been liquefied and is boiling. Is this normal for the low setting?

This is clearly an unpopular opinion but I made the creamy chicken tortellini soup and didn’t love it. Just from looking at the recipe I had my doubts. I bought into the hype regardless and instead got a bowl of bland disappointment.

I’ve gathered ideas, some I already used to fix the soup, others that I’ve seen around here or thought up myself.

To start, this recipe is rather pointless as a slow cooker recipe. Making it on the stovetop would bring out a lot more flavors and could be done in about 30 minutes.

Meat: -Italian sausage would add much needed flavor to the entire dish -the separated meat of whole rotisserie chicken with the mix of dark and white meat would bring in dimensional flavors, though it makes the slow cooker rather redundant

Broth: -Homemade chicken broth made from the bones of the leftover rotisserie chicken -Cream cheese for added thickness

Vegetables (and tomatoes): -Sautéed onion instead of whatever the hell that microwaved mess is at the start of the recipe -Sautéed cherry tomatoes -Skip the canned diced tomatoes and add sundried tomatoes instead -Kale instead of spinach (thought I didn’t mind the spinach)

Extras: -Replace the tortellini with ravioli. Tortellini breaks apart super easy in the heavy sauce and especially doesn’t hold up when reheated -SEASONING!!! Holy moly this “soup” was so unbelievably boring just off the recipe. Myself, I added white pepper and Cajun seasoning.

I’m willing to say that some recipes should just be used as a starting point. With this many adjustments necessary though, this recipe just doesn’t hold up.

Please feel free to share your ideas or criticisms!

Hi all,

I need some help.

I'm thinking of buying a CrockPot CSC059X (3.5l) or CrockPot CSC052X (4.7l). If anyone here has either of these models, could you tell me the dimensions (in cm) of the inner pot?
(I'm asking, because I only have a tabletop dishwasher and it's smallish and I'm afraid the inner pot won't fit in it.)

Thank you.

So I’ve made pulled pork with them a couple times and it was fine but recently made “ribs” with country style rib strips. Covered in dry rub then slow cooked on low for 8 hours. The fatty parts were delicious and very melty, but any very meaty parts were pretty dry and almost chewy/stringy.

I did not add in any liquid thinking the pork would release enough, but realized after it mostly was just in a pool of its own fat. Was it the fact I didn’t add liquid? Did I cook it for too long? It sits around 200-210 F when it finally gets up to temp.

I was thinking adding a bed of chopped onion to keep the meat off the bare metal, or adding beef stock or Dr Pepper for more liquid next time. Just wondering if I did anything else obviously wrong that lead to dry meat

I was going to make spaghetti for dinner. When I looked in the cabinet, I realized I don't have any sauce. I do have 2 cans of chopped tomatoes, can I put that with some brown ground beef in the Crock-Pot? Will it make a sauce? I can add a pepper, onion & garlic.

I’ve always wanted to be able to sear or saute right in the crock pot insert and then go ahead with slow cooking from there. I have this enamelled cast iron Dutch oven that fits in my crockpot slow cooker base. Is there any obvious reasons that this might be a bad idea?

New to slow cooking and bought a 7qt just for myself to meal prep but I'm starting to realise even for a week's worth of meal prepping I think 7qt is way too big. Is it okay if I use it less than half full?

When I make pot roast the juice never gets dark brown, only like a turkey gravy color.. I want dark brown juice/gravy.. .How do you make the broth dark brown?

So I have 1.25 pounds of Chicken Gizzards & Hearts and had the thought to put them in my 2 Quart slow cooker.

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Good Idea? Bad Idea? If a good idea, what recipe or seasonings do you reccommend?

Hi all,

Very much not-a-cook here looking for help.

I've got a hankering for brown sugar and balsamic flavor with a pork shoulder I picked up at the grocery store.

But the recipes I'm seeing all call for separate glazes and putting the pork in the oven first - or pan searing.

I'm looking for lazy and simple.

Can I just put the pork in to slow cook and then, some time before it's done (imagine me vaguely waving my hands), add the brown sugar / balsamic / soy / cornstarch mix?

Would appreciate any ideas or suggestions!

I'm new to slow cooking and I was wondering how you know how much water or broth to use.

Also is there a general rule of thumb for cooking times?

Just put about 4-5 chicken thighs, can of cream of mushroom, can of cream of chicken, a chopped onion, a heap of fresh garlic, Mrs Dash original, onion & garlic powder & paprika. It's in the Crock-Pot on low. My question. Should I add potatoes to it or serve with a side of noodles? I can't decide.

Hi All

I have a Yum Asia Bamboo which is awesome for making rice and also has a slow cooker function.

Problem is, I’ve just made spaghetti Bolognese and put it into the slow cooker and it’s seems to only have one setting for slow cooker and it’s boiling the Bolognese.

Anyone have the same machine? I’ve just switched it over to keep warm.

Any help would be much appreciated

My parents froze an ~8 lb shoulder they decided they weren't going to use and gave to me. Just planning on putting it in the slow cooker, but is there anything I need to do defrosting it? Can I just leave it in the fridge for like 2 or 3 days? Or go ahead and start slow cooking at any time earlier?

Hey so moved into a new flat and one of my flatmates owns a slowcooker, I've been looking into it and it seems really convenient.

I have some basic ingredients at the moment and want to test it out. So I have boneless chicken thighs, mixed bag of veges, some potatoes and chicken stock. I also have some sushi vinegar, I mention this because I was reading a post about how added acidity can make flavors pop.

So do I just throw it all in? What do you guys suggest.

I’m newly single but my last partner made such good food I’m inspired to keep up but I’m not sure how to start. I have a pack of frozen boneless chicken tenderloins all frozen and stuck together and I was wanting to marinade it in like a balsamic vinegar type marinade and slow cook it. I plan on using it in wraps and salads. What steps do I need to take to do this or is it even possible?

Hi everyone! I got some mystery meat in my freezer I want to use up, I think it’s like small brisket? I just know that it is beef. I have broccoli too. Any ideas? :)

Let's say you have the following for a 2 Quart Slow Cooker:

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---1 pound of Boneless Chicken Breast

---1 10.5 OZ Can of Campbell Cream of Mushroom

---1 Cup of Chicken Broth

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What is the order they should go to in to achieve the most tasty meal? I always put the cream of mushroom first, the boneless chicken breast and then dump the broth in.

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Or is there a better way?

Hi there! We're in a very busy season of life here and I'm thinking I need to fall back in love with my crockpot. That said, I feel like crockpot meals tend to feel like fall or winter to me, and it's spring! Anyone have any killer spring- or summer-feeling crockpot recipes they love? Thank you! :)

I’m curious if most slow cook meals can cook for 12+ hours or if that’s too much/ruins it? I work as a nurse and would love to have food ready when I get home, but I’m worried about the cook time and leaving my cats alone with the slow cooker.

Thanks!

I found this recipe for green enchilada pork which looks tasty. Any suggestions for what to serve with this? (Also feel free to suggest additional ingredients to add)

I am making this meal in the slow cooker:

• approx 2.5 lb beef stew meat
• 3 lb baby red potatoes
• some baby carrots
• broth, seasonings, garlic, butter

The instructions said 6 hours on low, but could I still cook it on low and safely eat it at 4-5 hours? Or should I switch to high? I did brown the meat a bit (not fully) first on the stove.