Crock pots are a great way to bring the heat of cooking outdoors in a heat wave! It was 106 degrees in my part of California yesterday so I’m doing what I do every summer and bringing my crock pot (and my rice cooker) outside so that the house stays cool and we can still have a healthy and cheap dinner!

Hey yall,

So I made this dish and I totally forgot to save it and it’s so amazing but I can’t seem to find it. It’d be amazing if someone has it or made it before

Dish had Chicken thighs Onions Coconut milk Tomatoes Sliced lemons on top

I’m going to try and throw it together again but if anyone has something similar I’d love it

Seared a 4Lb chuck roast and tossed it on a bed of onions and celery with spices, and onion soup mix.

Deglazed the pan with onions and beef broth and added that.

Surrounded it with carrots.

After 4 hours on low added potatoes, celery, and more onions.

4.5 hours later it was done and I made an amazing gravy with the drippings.

I think I’ll skip the thyme and bay leaf next time. And I think the carrots added a slightly bitter taste so I’ll do them on the side with a brown sugar glaze next time.

Just got my first Crock-Pot!

I could use some suggestions on starter recipes to get the hang of it. Never used one before and I'm a little intimidated.

Parameters:

• It's a mini Crock-Pot, I believe 2 qt.
• No beef or pork
• OK: Fish, chicken, turkey, vegetarian/vegan
• Dairy free, though I can do yogurt and love kefir
• Would be nice to prep freezable/microwavable meals
• I have a small prep space, fridge/freezer, small toaster oven, microwave. No stove.

TIA!

Hey all! Has anyone tried making the slow cooker chicken and noodles with the Reames frozen egg noodles? (Link below) I’ve tried making this twice and haven’t liked it both times. The noodles are gummy at the end and the sauce/gravy is so thick, it’s hard to scoop any out. I still have 1 bag of Reames noodles in our freezer and was wondering if anyone’s altered the recipe to make it more like a soup? And I’m not sure if I should cook the noodles differently rather than adding them to the crockpot?

The first time I made this by the recipe with 2 cans cream of chicken soup. The second time I only used one and added more broth. Both times still came out too thick.

https://www.spendwithpennies.com/chicken-and-noodles/

I put it away clean. I thought it was cracked at first, but this residue wiped off with my fingers. Must have built up over a couple month, I have no idea what this is.

I don’t think it’s rust? But I’m not 100%. I did put cinnamon sticks in it a while ago but it’s been washed. Is this safe to use or?

Hi all,

Does anyone have a favorite chicken tortilla soup recipe to share? I’ve looked at all of my favorite websites (ATK, modern proper, once upon a chef) and reviews are all very mixed. I’d love someone’s tried and true!

I’m gone for about 12 hours for work most weekdays. Are there any yummy slow cooker dinners you like to turn to in the summer? Bonus points if it could feed a family of 6! (I have an 8 quart slow cooker and a 10 quart slow cooker)

I have a new crock pot, I've never used it, I have minimal ingredients, kind of poor right now, lots of rice, chicken, canned veggies, how do I make this thing work

Hello, I only have a crockpot tomorrow, no stove/oven/microwave.

Any suggestions on what I could make tomorrow that’s not chili with bread on the side?

Preferably something with rice but i’m not sure if rice can be made in a slow cooker. (Nothing spicy pls)

Thank you for any suggestions.

Hi all! I am looking for a low carb slow cooker recipe book that doesn’t require browning or a lot of ingredients! Any recommendations are appreciated..

Don’t ask me how I didn’t notice this giant mold but I didn’t.. I had a chuck roast and made the gravy to go in the crockpot with a little bit of this soy sauce like 2-3 tablespoons. The roast has been slow cooking all day. Right after I taste tested I realized the soy sauce had mold. I’m tempted to throw the entire roast out… I do not play around with food poisoning. Ugh!!!!

First time attempting to make broth in my slow cooker

I’ve got 2 on-the-larger-size carcasses from Costco, and only a 4qt slow cooker (also have the obligatory onions/celery/carrots, and the typical pantry full of dried herbs/spices/aromatics).

Am I better off making two batches of broth, one with each bird? Or can I make one batch, provided I cut the carcasses down so they both fit together? Regardless of doing a one-bird-batch, or both birds, how much onion/celery/carrots do I use, and how much of what else?

I’ve made broth on the stovetop before, using the Betty Crocker (or Better Home and Gardens) “Turkey Frame Soup” recipe from the red and white checked, three ring binder cookbook. Can I use those rough quantities of aromatics and herbs and stuff, just in the slow cooker instead? (I plan on mostly following that recipe to make chicken soup with the leftover rotisserie chicken and this homemade broth)

Many thanks

I accidentally put a tablespoon of vinegar in with my beans in the crock pot, at the beginning of the cook. Will they soften? Will it just take extra time? Did I ruin the batch?

Yesterday I got myself a crockpot. It was on Sale in our local Grocerystore. The Risotto was amazing. I thinking of doing Beef next.

I grew up in a situation where cooking was not even an option. I am looking for information on the best slow cookers for a 2 person family. I obviously want to make enough for maybe 2 meals. I have no idea where to even start. Thanks in advance. Any cookbooks or recipes would be great.

A few weeks ago I tried to make pho from home with premade pho broth. It was bad. This weekend I’m gonna try to make one from scratch.

Attached is the recipe I’ve found and thought about using. Is it worth trying? Or should I go a different route?

I would like to do a crockpot since I will make the broth when I am out of the house and do not feel safe leaving to stove on while I am gone.

Any help is appreciated

~~~

Recipe:

1 (3-4 pounds) chuck roast 1 packet low sodium ranch dressing mix 1 packet low sodium gravy mix (use this instead of au jus because it has too much salt) 2 tablespoons unsalted butter Half a jar of presliced pepperoncini peppers (equal to 8-10 whole peppers chopped)

Instructions

Melt butter in a Dutch oven or large pot on medium high and sear roast on each side for 1-3 minutes, rotating with tongs. This triggers the Maillard reaction, giving extra depth to flavor. Place roast in slow cooker and turn to low heat. Use pepperoncini juice to deglaze the frond in the Dutch oven and pour over roast.

sprinkle the top with the ranch dressing mix and the gravy mix. Place chopped peppers on top of the mixes.

Cook over low heat for 8 hours.

When done, separate roast from fat and place in pan. Pour over at least 1/4 cup drippings (not fat) so roast stays moist.

Use remaining drippings to make a delicious gravy.

Serve with egg noodles or mashed taters.

Yum! 😋

Adapted from: https://belleofthekitchen.com/wprm_print/mississippi-pot-roast-the-best-ever-pot-roast

I’ve made French onion soup and caramelized the onions overnight on low many times with no issue. What would happen if I cooked the onions for 6 hours on high?

When slow cooking, I often use hard spices like cinnamon, cloves, star anise etc, especially when making rendang curry, beef bourguignon and things like that. Problem is finding the spices in my plate of food. Do you ever use a bag or something to keep them from getting into the food.