Recipe...

Hey all! So ive got a friend who is very pregnant and im planning to make a bunch of meals to freeze in souper cubes and deliver to her either right before or right after the birth, to make an obviously difficult time a little easier. So my questions are as follows:

1) any recipes that freeze really well? Im thinking like pot roast, chili, stew type stuff but any other ideas?

2) anyone who's been pregnant/had kids- would it be easier to have full meals that are frozen, or should I also do ingredients (just meat or veg) so she can add whatever carbs she likes? Im thinking its easier for her to just microwave a cube, but she also has a 4yo so I want to accommodate whatever pickiness is going on there lmao. Any feedback from parents would be awesome

I cooked vegan salsa chicken and rice in my brand new 4.5 qt Crockpot I got at Kohl’s on sale during Prime week. I used this recipe: https://www.plantpowercouple.com/recipes/vegan-salsa-chicken-rice/. The rice didn’t cook! I followed all the recipe directions and didn’t open the lid once while cooking. I cooked it on high for the 2 hours 45 minutes stated in the recipe and let it sit covered for 15 minutes afterward. Everything else cooked all the way through except the brown rice, and the flavor of the dish is good. What went wrong?

Hi! I don’t know if in the picture it’s clear, but while on high heat (for only three hours) the condensation is so high that it creates a bit of pressure and water splashes everywhere! What can I do?

Hi all,

Yesterday I made a Pot Roast in a Crock Pot. On high for 4-5 hours, then low for a few more. I took the Ceramic out of the base and let it cool for maybe an hour or so? Then I put the entire Ceramic (still quite warm) right into the fridge.

I am now paranoid that the roast is bad and don't know what to do. I have a large sub zero fridge, so I am wondering if I am in the clear?

TIA!

I need a new slow cooker. I want to be able to delay start. I also think I want specific temp control (I am not tied to this but I think it would be nice. I have never had it).
For example if I want it to be done in 10 hours but I want to be able to do a 4 hour high cook I want to set it to start in 6 hours. Does that make sense? I can cook for 10 hours in my current cooker but it will only do 10 hours on low heat. If I do 4 hours on high heat it starts right away then burns when it sits on “warm” the rest of the day.

This is a simple win for you and your buddies during a football match or the family on a Wednesday. Combine mushrooms of your choice (I used portabella here), seared off beef stew meat, chopped onion, and minced garlic into a slow cooker with a large can of cream o mushroom soup! Don't add salt, there is enough in the soup, but maybe add a bit more fresh ground pepper. 8 hours on low or 4 hours on high.

Par-bake a bottom pie shell 10 min at 400F, add the mix to the bottom par-baked shell, and then top with a fresh pie shell, eggwash the top for that nice shine, poke a few holes for ventilation, and then bake at 400F for 32 minutes.

Serve with mushy peas (which somehow I ran out of), and some taters.

I put a raw chicken curry in the slow cooker on high at 9am, I went out at 12pm, I returned at 3pm to find I'd had a power outage and the curry was still hot and the chicken is cooked through, though the top few centimetres was not at all cold but it was probably around 50-60 degrees.

Have I got to throw this away because I don't know how long it was out of power for or can I put it back on high to have for dinner? I have nothing else in and I spend a decent amount on the ingredients so I would like to keep it but don't wanna be ill either

I love to fill my stews with veg so this has, carrots, celery, green beans, broccoli, peas, potatoes and onion. Also added butter beans for extra heartiness!

I was a total clutz and dropped the lid and it dented..should I exchange at sams or is this still usable for cooking?

my second slow cooker recipe from "stealth health life" and this one was the honey teriyaki! And if anyone has tried Sarku Japan, it has that similar taste to it (best way i can describe it)

I packed it for my lunch for the week in my canteen along with rice, pan fried tofu, & pasta salad.

recipe:

Ingredients:

1360g (48oz) boneless skinless chicken thighs

75g (5 Tbsp) soy sauce

30g (2 Tbsp) dark soy sauce

80g (4 Tbsp) honey

60g (4 Tbsp) mirin

30g (2 Tbsp) ginger paste

15g (1 Tbsp) garlic paste

High: 4-5 hours

OR

Low: 5+ on low

Corn Starch Slurry (to thicken sauce):

3 Tbsp cornstarch

4 Tbsp cold water

I’m gonna add some more stuff later this week but it’s a good start I think!

Made these for my family of 5. Everyone loved them, even the 1 year old!

Lined the bottom of the crockpot with onions, garlic, carrots, peppers and whole shiitake mushrooms, added the seasoned ribs, added more veggies + butter on top, then a little broth, vinegar, lemon juice and Worcestershire.

8 hour Slow Cooked Pork Spare Ribs

Ingredients:

- 4 lbs Pork Spare Ribs (no need to remove membrane)

- Dry Rub: 2 tsp Salt + 1 tsp black pepper + 2 tsp smoked paprika + 1.5 tsp granulated garlic + 1.5 tsp onion powder + 1.5 tsp dill + 1 tsp mustard powder + (if want spicy, add 1 tsp cayenne + 1 tsp chipotle powder)

- 3 Tbsp butter

- 1 yellow onion (peel, cut in half, slice into thick 1/2" slices)

- 6 cloves of garlic (smashed and left in bigger pieces)

- 1/2 lb Shiitake mushrooms (whole)

- 6 Carrots (cut in 3" chunks)

- 8 Peppers (I used Cayenne & Anaheim, sliced in half, only keep seeds if you want the heat to carry through)

- Liquid Base: 1.5 cups Broth (I used homemade beef bone broth) + 2 Tbsp white vinegar + 2 Tbsp lemon juice + 2 Tbsp Worcestershire sauce

Cooking Instructions:

Season and refrigerate the night before cooking.

1) Pat dry and cut ribs into 3 or 4 sections to fit into crockpot.

2) Mix all spices into the dry rub then cover all sides of the ribs, especially the meaty face.

3) Lay pieces of meat flat on a tray and cover with foil. Place in fridge over night. Don't add any liquid or veggies yet.

Loading the Slow Cooker:

1) Place half the veggies (onions + garlic + carrots + mushrooms + peppers) on the bottom of crockpot.

2) Lay the seasoned ribs on top of the veggies w/ meaty side up.

3) Tuck all the rest of the veggies around the ribs.

4) Pour entire Liquid Base into pot over everything (liquid should come about halfway up the ribs).

5) Drop a few tbsp of butter on top.

6) Lid on. Cook on Low for 7-8 hours or High for 4-5 hours. Leave it alone. Do NOT mix until completed with full cook time. The meat will fall off the bone easily once it's done.

Serve & Enjoy!

Recipe on photo 3

1 onion halved

1 head of garlic halved

1 granny smith apple quartered

4 celery sticks

4 carrots

Roasted turkey parts (spine, neck, and pope's nose)

Peppercorns

2 tbs dried chili flakes

2 tbs dried thyme

1 bunch fresh rosemary

1 bunch fresh sage

1 oz apple cider vinegar

Combine all ingredients and submerge in cold water. Let sit for 20 minutes (the apple cider vinegar breaks down the bones and releases gelatin and minerals into the broth).

Simmer in slow cooker on low for 8 to 10 hours or put in pressure cooker for 4 hours.

Strain broth and salt to taste.

Super rainy today/next week, so I figured this would be a great addition.

🍲 Creamy High-Protein & High-Fiber Crockpot Chicken Chili

Cook Time: 6–8 hours on LOW or 3–4 hours on HIGH

Ingredients
2.5–3 lbs bone-in, skin-on chicken thighs
1 can (13.4 oz) 365 Organic Unsalted Garbanzo Beans, drained and rinsed
½ can black beans, drained and rinsed
12 oz frozen corn
1 medium yellow onion, diced
4 garlic cloves, minced
3 cups low-sodium chicken broth
2 cans (4 oz each) diced green chiles
2 tsp ground cumin
2 tsp chili powder
1½ tsp dried oregano
1 tsp garlic powder
½ tsp black pepper
½–1 tsp salt (adjust to taste)
½–1 cup sour cream
Juice of ½–1 lime
Fresh cilantro, to taste

Toppings:
¼–½ fresh avocado per serving
Shredded Monterey Jack cheese
Extra cilantro
Lime wedges

Instructions

1. Blend the chickpeas
2. Drain and rinse the entire 13.4 oz can of garbanzo beans. Blend with ¾ cup of the measured chicken broth until completely smooth. This creates a creamy base without whole chickpeas.
3. Assemble the crockpot
4. Add chicken thighs, diced onion, garlic, frozen corn, green chiles, and ½ can of drained black beans.
5. Pour in the blended chickpea mixture and the remaining 2¼ cups chicken broth.
6. Add cumin, chili powder, oregano, garlic powder, black pepper, and salt. Stir gently.
7. Slow cook
8. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken is tender and reaches at least 165°F internally.
9. Shred the chicken
10. Remove the cooked chicken thighs, remove skin and bones, and shred using two forks. Return the shredded chicken to the crockpot and stir.
11. Make it creamy
12. Turn off the crockpot and allow the chili to cool slightly.
13. Stir in ½ cup sour cream to start. Add more if you prefer it extra creamy.
14. Add fresh lime juice and cilantro. Taste and adjust seasonings.
15. Meal prep
16. Divide evenly into 6 airtight containers.
17. Refrigerate for up to 3–4 days and freeze any remaining portions.
18. On the day of eating, reheat thoroughly and add ¼–½ fresh avocado.

Most slow cookers recommend against cooking food that is frozen. The theory is that slow cookers don't heat up fast enough, and frozen food stays too long in the "danger zone" - a range of temps that are perfect for bacterial growth. I know a ton of people cook frozen meat all the time. I have (and lived to tell about it) as well. But, since the manufacturers recommend against it, so do I. I would love to have a model that is considered safe for cooking frozen food. It would make life so much easier. Has anyone tried this?

I saw this at Trader Joe’s recently and decided to give it a try in the crockpot with chicken. Was wondering if anyone has tried it and how it came out.

Hello, sorry but I want to emphasize that I’m seeking the most basic and simple meat-based slow cooker recipes which do not rely on adding anything else than fresh/frozen/canned veggies and various standard pantry spices (salt, pepper, garlic salt, onion powder, etc) plus some broth (I use organic, natural and low-sodium).

Almost every recipe I find calls on either jars of mushroom (or other) soups - or on Lipton dry onion soup mix. I do not want to use these as 1) I want to control my sodium and 2) they also contain non-natural ingredients/preservatives.

Thank you to all in advance!

You will need: 6-8 lbs.(2.5-3.5kg) pork butt/pork shoulder roast, about 1 qt.(~1L) bbq sauce(I used a combo of Sweet Baby Ray's Sweet and Spicy #notsponsored and a bottle of Kung Pao sauce), 24 oz.(710mL) lager(don't get too fancy; you'll want something that won't clash with the bbq sauce), salt, pepper, and any other seasonings you like(I used garlic powder and onion powder).

Remove the pork from it's packaging. Season all around, going heavy on the salt. Place fatcap side up in the slow cooker. Pour in about half the beer. Cover and cook on high for ~6 hrs., adding extra beer as necessary to keep some moisture in the cooker. The roast is done when the bone falls out of its own volition. Remove the roast to a platter and drain all but about 1 cup(240mL) of the beer. You can save what you drain off for making gravy. Shred the pork and return to the slow cooker. Add your bbq sauce and stir well to fully coat the pork. Let cook on low a further 30-45 minutes to thicken the sauce. Toast some hamburger buns and ladle the pork on. Enjoy!