I need your best crock pot recipes.

In reply to N Sperlo:

Possibly, but I have no imagination when it comes to food. I could eat bologna sandwiches for breakfast lunch and dinner and be fine with that. I lived for two years on McDonalds for breakfast lunch and dinner during the week and was fine with it.

I guess other people need a variety of food. Food that smells good, has a good texture and tastes good. I can't wait until we replace eating with a sustenance pill. Think of all the time that would save.

stroker wrote: That sounds good. I'll have to try that. For the marinade--White vinegar? Wine vinegar? Red Wine vinegar?

I believe it was red wine vinegar. I may have also put some ginger in it.

mtn wrote: Stick a brisket in there with some Worcestershire sauce, olive oil, onion, garlic, and leave it in there all day.

I worked at a resort one summer, and the recipe for our BBQ brisket is shockingly close to this. It was brased in water, plus there was liquid smoke added. (yes, the slow cook BBQ was fake, but it still tasted awesome)

After cooked- it was added to a pan and layered like lasagna with BBQ sauce. Man, that was good.

Nick_Comstock wrote: In reply to N Sperlo: Possibly, but I have no imagination when it comes to food. I could eat bologna sandwiches for breakfast lunch and dinner and be fine with that. I lived for two years on McDonalds for breakfast lunch and dinner during the week and was fine with it. I guess other people need a variety of food. Food that smells good, has a good texture and tastes good. I can't wait until we replace eating with a sustenance pill. Think of all the time that would save.

Soylent Green ?

In my 40 years on this rock I have yet to have anything from a crock pot that I would ever choose to eat again.

Nick_Comstock wrote: I guess other people need a variety of food. Food that smells good, has a good texture and tastes good.

That is my problem with crock pots. It seems to me you can only have two of those things at a time. The vegetables are always mush and taste exactly like the meat and the sauce.

I can braise pork on the stove top and have meat that will make guests weep. If I try that in a crock pot, which really is the same damn idea, it will not be the same at all.

I am going to pull the pot out and try some of these indian recipes posted here though. I Lurve me some indian food.

And Nick, seriously. soylent.me

If I could live with one thing forever I would try it.

I have just started using my crock pot again. My wife is a wonderful cook and is becoming more and more confidant in the kitchen which is great. However, she is dealing with some digestive issues and while already being a vegetarian is currently cooking only low FODMAP (google it) recipes. After a few weeks of this I found that my mood and energy level had crapped out. I did a little research and last weekend tried this easy recipe:

1.5 lbs of boneless chicken breast (3 breasts - frozen solid)

1 jar of medium salsa

1 can of black beans

1 cup of frozen corn

1 packet of taco seasoning

Recipe called for a block of cream cheese which I did not use. Cooked on high for 6 hours and the chicken fell apart beautifully an it made a ton of food (3 solid lunches + one in the freezer for emergencies). Next time I'll add some jalapenos to spice it up a little.

Yesterday I tried a 1.5 pound pork roast with a bag of sauerkraut, also on high for 6 hours. I enjoyed it with some spicy brown mustard added after a long project day with a local microbrew Belgian ale.

I look forward to trying some of the other ideas mentioned in this thread as well as a pot roast with a Guinness added as recommended by another friend.

Chicken Adobo

Combine 3 parts apple cider vinegar to 1 part soy sauce in sufficient quantities to cover the number of chicken parts you wish to eat (boneless thighs or drumsticks work well). Add a clove or three of minced garlic and a bay leaf.

Let marinate over night, up to a day or two.

Plug the crockpot in in the morning, have tender flavorful adobo in the evening. Serve with rice

Chicken Lyndal:

Thawed whole chicken.
Smoked sausage, andouille preferred. Sliced 1/4" thick, on a bias. Onion, diced Bell Pepper, diced

Rinse the chicken, inside and out. Food safety, you know. Put the chicken in the pot, cover with diced onion and bell pepper. Cover that with the sausage slices, and get a few down the side and into the cavities.

Put on low in the morning, go to work. It'll be done when you get home.

Never wash chicken before you cook it. Food safety, you know.

Does anybody have any chili recipes for the crock?

Recipes for stove top chili are pretty directly transferable to the crockpot. Not much benefit in doing it on the crockpot, most of chili cooking is just low heat waiting

Slow Cooker Sausage Breakfast Casserole
Prep time 15 Min. Total time 8 hrs 15 min
1 pkg frozen shredded hash brown potatoes 1 pkg JD sausage cooked & crumbled 2 cups shredded mozzarella cheese
1/2 cup shredded parmesan cheese
1/2 cup julienne-cut sun-dried tomatoes packed in oil, drained
6 green onions, sliced
12 eggs
1 cup milk
1/2 tsp salt
1/4 tsp ground black pepper

spray a 6-qt slow cooker with cooking spray. Layer half of the potatoes on the bottom of slow cooker. top with half of the sausage, mozzarella & parmesan cheese, sun-dried tomatoes and green onion. Repeat layering. Beat eggs, milk, salt & pepper in a large bowl with a wire wisk until well blended. Pour evenly over potato-sausage mixture. Cook on low for 8 hours or on high for 4 hours or until eggs are set.
Makes: 12 servings

Slice an onion thick and line the bottom of the crock pot with it. Set a big chunk of beef on top. Mix a can of coke, a pkg of onion soup mix, and a can of cream of mushroom soup and poor over the meat. Let that go all day and about an hour before you want to eat remove the meat, toss in 1/2" thick carrots and 3/4" thick potatoes, then flip the meat and set it on top. It should all be done at the same time.

Ditchdigger wrote: In my 40 years on this rock I have yet to have anything from a crock pot that I would ever choose to eat again.

Nick_Comstock wrote: I guess other people need a variety of food. Food that smells good, has a good texture and tastes good.

That is my problem with crock pots. It seems to me you can only have two of those things at a time. The vegetables are always mush and taste exactly like the meat and the sauce. I can braise pork on the stove top and have meat that will make guests weep. If I try that in a crock pot, which really is the same damn idea, it will not be the same at all. I am going to pull the pot out and try some of these indian recipes posted here though. I Lurve me some indian food. And Nick, seriously. soylent.me If I could live with one thing forever I would try it.

I only use a crock pot for making huge chunks of cheap beef or pork. That's all I have really been happy with. Usually make a big pot of black beans and rice to go alongside.

Maybe a a giant batch of refried beans would work. They're essentially cooked to mush anyhow.

Same here. I almost never put veggies in the crock.

zombie canoe has been deleted

Resurrecting this.  I love making chili.

Having an issue with my instant pot though.  I tend to cook the beans in the instant pot, drain them, and toss them right back in.  At the same time I cook ground turkey in a pan on the stove.  I drain that and toss it in with the beans.  Add peppers, onion, tomato, potatoes, seasoning, etc. and start it up.  However at this point because everything in it is already warm, it will give E6 error after about 5 mins - which says it is getting too hot.

Both of the valves work fine, so I'm not exactly sure what I am doing wrong.  Is this just a use case it can't deal with?

I think it's trying to tell you that potatoes don't belong in chili

In reply to Peabody :

He's starting his "chili" with turkey, and you're bothered by the potatoes?

Normally I throw a pork shoulder/butt into the crock and cook the hell out of it.  Last weekend I rough cubed the meat and threw into a large tupperware with a generous dose of spices (black pepper, cayenne, garlic powder, cumin, etc.) and then shook the hell out of it to coat the meat.  Left it in the fridge over night and then cooked the hell out of it in the crock with diced onions.  It turned out okay.  A bit spicier than normal but I was pretty generous with the seasoning. 

general tso, it is not, but it's still pretty tasty