Slow cooker/crock pot recipes

Pulled Pork in a Crock Pot

-boneless pork roast (about 2 pounds) with the layer of fat removed

Rub:
-1 tablespoon coarsely ground black pepper
-1 tablespoon dark brown sugar
-1 tablespoon paprika
-2 1/2 teaspoons coarse salt
-1/2 teaspoon cayenne pepper

Mop:
1 cup apple cider vinegar
1/2 cup water
2 tablespoons Worcestershire sauce
1 tablespoon coarsely ground black pepper
1 tablespoon coarse salt
2 teaspoons vegetable oil

Mix together the rub ingredients, and rub all over pork, pressing to make sure it sticks. Throw mop ingredients into Crock Pot, and add the roast. Cook on low for 8 hours, turning once. Take out of pot and shred with forks. Mix with a little bbq sauce and serve on buns.

(from Egullet)

Slow cooking, hmm. Sounds like an ideal excuse to eat mutton to me.

We made a pretty good stew called "Three Sisters" with corn beans and squash. Maybe later I'll find the recipe and post it if I'm not too lazy.

Wanna hit me up with some more of these?

Country style pork ribs + sauerkraut.

WTF can I make with the pressure cooker I decided I just HAD to have and have used once?

It's getting to Christmas pudding time. Using a pressure cooker reduces cooking time from 8 or 9 hours to 2.5.

poule au pot, whole chicken goes in with leek, onion, fennel, bay, bouquet garni, cook three hours or so, bin the veg and add fresh, a few sliced waxy spuds as well, another half an hour to cook the veg and serve with vinaigrette mixed with egg yolk and diced egg white. You get beautfully tender chicken, veg, spuds and a beautiful broth. You also get a whole bunch of leftovers. Fan-fucking-tastic.

I got a nice slow-cooker for Xmas from my friends!! What do I do with this???

― WHY DON'T YOU JUST LICK THE BUS DIRECTLY (Laurel), Wednesday, January 6, 2010 4:33 PM (4 days ago) Bookmark

on the "what's cooking" thread, reminded me that i really wanted one of these, so now i have one and used it for the first time yesterday. adapted this recipe from the moro cookbook: it's like rabo de toro, but with shin of beef rather than oxtail, and a bit simpler.

2 onions, roughly chopped
2 carrots, roughly chopped
1 stick of celery, roughly chopped
2 cloves garlic
1.5 kg shin beef, off the bone, cut into 5cm chunks
120g chorizo, cut into 1cm pieces
flour
2 bay leaves
10 stalks flat-leaf parsley
4 sprigs thyme
4 cloves
1/4 teaspoon ground fennel seeds
2 teaspoons sweet smoked paprika
1/2 teaspoon of hot smoked paprika
couple of tablespoons of tomato puree
1 bottle red wine
salt and pepper

fry the onions, carrots, celery and garlic for a few minutes until they soften. lightly coat the beef in seasoned flour, then add to the pot and stir. then add the chorizo, cover with the red wine, and add the herbs, spices and tomato puree, season, and cook on "low" for six to eight hours.

http://farm5.static.flickr.com/4064/4263794094_1b8fbaf87f.jpg

my attempt to recreate/rip off a recipe from Lasan restaurant in Birmingham. They make it with veal shin, I've used lamb shank.

1.5kg lamb shank
2 large onions, sliced
8 cloves garlic
2 in piece root ginger, finely chopped
oil
2 tbsp ground coriander
4 tsp ground cumin
2 tsp ground turmeric
pinch grated nutmeg
pinch ground cinnamon
pinch ground cloves
salt and pepper
500ml stock

blend one onion with the garlic and ginger until smooth. fry the other until soft, then put it to one side. brown the meat, then put it aside with the onions. fry the blended mixture for 5 minutes, lower the heat and add coriander, cumin and turmeric. cook for a couple more minutes then add the remaining spices, cooking on a gentle heat for 5 minutes. add the onions and meat to the pan, add the stock, season, bring to the boil then cook on low for 8 hours.

http://farm5.static.flickr.com/4011/4277414866_8261e1a9f4.jpg

duh, forgot - 1 tsp hot chilli powder, add at the same time as the coriander, cumin and turmeric.

I think I have found the silliest slow cooker recipe ever, and there's pretty stiff competetion. Mulled Dr Pepper:

* 8 cups Dr. Pepper
* 1/4 cup packed brown sugar
* 1/4 cup lemon juice
* 1/2 teaspoon ground allspice
* 1/2 teaspoon whole cloves
* 1/4 teaspoon salt
* 1/4 teaspoon ground nutmeg
* 3 cinnamon sticks (3 inches)

Directions

* In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 2 hours or until desired temperature is reached.
* Discard cloves and cinnamon sticks before serving. Yield: 8-10 servings.

Hot, flat soda pop!

That sounds blergh. I did use the slow cooker for mulled wine at our holiday party, and it was great.

Mr. Jaq made a pot-au-feu yesterday by packing in 6 chicken thighs and a 2 lb pot roast with a quartered onion, garlic cloves, 2 turnips, 4 carrots, a bunch of crimini mushrooms, 2 big leeks, a bay leaf and two cloves, then as much water as possible. Cooked on low for 10 hours - smelled and tasted great, but looked unlovely at the end. The chicken meat is just mush when you do this, but the broth is amazing.

hullo cheese board i have a question:

what capacity of slow cooker do i need to cook a whole chicken in?

I don’t know the size required but I can strongly recommend any whole chicken recipes where the bird isn’t covered with liquid - I did one where it was supposed to slow roast in top of vegetables and it was so undercooked after 8 hours I had to throw it in the oven or risk poisoning.
I just this minute finished doing this pulled pork recipe which is criminally easy and SO good.
https://therecipecritic.com/slow-cooker-sweet-carolina-pulled-pork-sliders/

I’m guessing the chickens in the UK aren’t quite as enormous as the ones in the US but we would use a 6 or 7 quart one - so 6 liters I assume

I would never inflict a whole chicken recipe upon myself, though, they all seem like a pain in the tuchus

whole chickens aren't hard to cook. we use a le creuset casserole of 6.3l capacity for it. guessing a slow cooker of the same capacity would work, but just a regular oven cook works great.

btw when this thread was revived it took my breath away briefly because I regularly haunt Crock Pot Ladies for culinary lols and in fact had spent some time doing so earlier this afternoon, so it felt like some cosmic serendipity.

roasting or poaching whole chickens is fine and i often do this but i wanted to make sure i got a large enough slow cooker that i could slow cook them also when i choose (i am going for a 6.5l)

anyway thx all and happy cosmic serendipity euler :)

ok nice! with your slow cooker you can try CROCK-POT JAPANESE CLEAR ONION SOUP which has as much to do with Japanese cooking as potato chips do to French cooking. I love this site.

OPINION: chicken stock made from normal-poaching a whole chicken is nicer than chicken stock made from slow-cooking just the bones of a roast chicken

next time i will slow-poach a whole chicken i think -- also maybe vary what goes in with the chicken

so a thing i find it IMPOSSIBLY HARD to do is not lift the lid and stir

I KNOW IT'S BAD AND TAKES TWICE AS LONG, i do it without thinking

in conclusion probably don't slowcook the chicken overnight for a salmagundy, yes it saves labour (i.e. washing my largest poaching pot which i will also need for mulled wine later) BUUUUUUT it makes the chicken much too soft and tender and basically crumbly -- really for this salad it needs to be more firm and "cold-chickeny" i feel

(obviously i can "fast-cook" using the slow cooker and will try this next time)

I lift lids and stir too often too. I only recently found out this is detrimental to rice. I really need to use my instant pot more often. I tried to make a coq au vin the first time out which was too much too soon.

I would be in love if I could figure out the perfect way to make a roast chicken in it.

Fwiw I find that Brunswick Stew or 50 Cloves of Garlic type recipes work well in the slow cooker for chicken, but generally find pork shoulder is more tolerant to the slow cooker.

Use it when you're not home and you won't stir it!

We got a multipot for the holidays (the ugly-named Mealthy one). I'm exclusively a cast-iron pot guy so I'm looking at this thing with suspicion.