Slow Cooker Cookery

OMG! - Katy S from Bookmarklet

^^^ Always. - Greg GuitarBuster

I generally just throw in some onion, carrot, celery and potato underneath and around with some herbs and a bit of salt and cook on low for the day. When it is done, swipe off the skin, add a little more salt and broil until crispy. Drain the veggies, and then make a quick pan sauce with the liquid and usually add in a bit more of the herbs I used. - Jennifer Dittrich

I like to juice a lime into the slow cooker, then put the rind into the chicken cavity. You can put some fresh ginger in there, too. Salt and pepper to taste, and just cook it like that. I usually just eat it plain, it tastes so yummy, but it's really nice thrown into a stir-fry too. And if you do garlic instead of ginger, it goes really well in tacos. - Kirsten

Throw 2 sliced apples, 1/3 cup brown sugar, 1 tsp cinnamon in the bottom of the crock pot. Pour 2 cups of oatmeal and 4 cups of water on top. Do NOT stir. Cook overnight for 8 - 9 hours on low. - Trish R from Bookmarklet

Yes, you're right. I thought about adding pecans and didn't. It definitely needs some kind of nuts. - Trish R

You can spoon the sauce over the chicken OR shred the chicken and return it to the crockpot and mix it into the sauce. I did the latter and also added cooked rice. I served it in bowls with tortilla chips. NOM! - Headless Gnad Kicker

Next time I want to add beans because it was missing something. - Headless Gnad Kicker

Sounds delicious! - c.a.j.

(yes, we have microwave at work but it's not new! shiny! ;) - ellbeecee

I have this! I really like it a lot. - Katie

I think I may have to try this! - ellbeecee from Bookmarklet

I'm thinking about rubbing Penzey's Forward all over the roast the night before I make it and then throwing in the herbs and shallots. - Katy S

The crock is filled and ready to go for tomorrow. I ended up using the Forward, shallots, and some rosemary. I was going to add some salt, but I'm adding a little beef stock in the morning and I think it should provide enough sodium. - Katy S

I have a flank steak, carrots and potatoes. Son also bought fresh pearl onions, like I was gonna stand there and peel those. Guess again, Tater Tot. Now buy the frozen ones I asked for. Lazy momma is lazy - also has a craptonne of work to do AND a meeting about somebody's 30 hours of community service. - Mary B: #TeamMonique

Buy yourself a pressure canner. This is on my next kitchen gadget purchase list. I want to can my own soups and meats. - Janet:#TeamMonique from FFHound!

When I was a wee lad, I remember my grandmother and my mother doing a bunch of canning the old fashion way. Bit kettle on the stove boiling away, lots of Mason jars on the kitchen table, and ol' granny (she was probably about the age that I am now, btw) was moving like there was no tomorrow. Tomatoes, pears, peaches, asparagus, beets, and many soup varieties. I think it was critical to... more... - Jkram|ɯɐɹʞſ

I'll admit it - I'm tempted. - Katy S from Bookmarklet

I use a very similar recipe, except mine calls for a topping of stuffing mix + melted butter - ~Courtney F

Made this today for lunches or dinners this week - it's really good. I wish I'd used a bit more cayenne for heat, since it's not quite spicy enough for me, but it's still very good. - ellbeecee from Bookmarklet

put this in the slow cooker this morning - I had everything in my freezer/cabinets, which is good because we're at the point in the month where there's more month left than paycheck, and this should easily get me to Thursday for lunches/dinners. - ellbeecee

I did an 'enchilada' whole chicken sort of thing with tomatoes/spices a few weeks ago, and it was amazing. Super tasty. - Jennifer Dittrich

I have so much chicken stock in my freezer that it's ridiculous. I think I just need to use some of it to cook rice in and then serve it with the spiced up chicken. - Katy S

I did some over the hols and they were great! - Heleninstitches

Baked potato verdict: it worked! They were a wee bit more "steamed" than "baked," but definitely done and edible and nommy. A+++ will make again. - Catherine Pellegrino

"A little like a Mexican sloppy Joe, this juicy shredded beef is best sandwiched in crusty French rolls and topped with cabbage, red onion, sliced tomato, cilantro, and sour cream. Prep and Cook Time: about 30 minutes, plus 8 to 10 hours in the slow-cooker. Notes: Chipotle sauce, made by San Marcos, Knorr, and other brands, can be found at Whole Foods and Mexican markets or on MexGrocer.com. Save extra sauce from recipe to top Mexican rice or cooked pinto beans." - Just Kidée: Road Warrior from Bookmarklet

The Guy just messaged me and said this is really good over rice. - Just Kidée: Road Warrior

I haven't decided yet whether to make soup right away or freeze the liquid gold. - Katy S

I ended up freezing it. It's only 3.5 quarts, but it will be good. - Katy S

My friend Ginger recommended this one. - LB: #TeamMonique

Ooooh! I have no idea where to get Italian Dressing mix though, what if I used 1/2 cup of dressing instead of the sachet + water? - Headless Gnad Kicker

made this tonight. yummy! but mine didn't take as long as it said at all. i checked it at 7 hours and it was done. probably was done earlier, but i didn't think of checking it. i used a ham steak, and chicken broth instead of water, so didn't add any salt. - Christa

Christa, I do wish more slow cookers had similar temps. Low on one can be medium on another and so on. My old slow cooker I often felt that Low was really too high, it would often hit a rolling boil, which is not what low should do. When I researched my current slow cooker, I was looking for one where the low setting was rated as actually low. I'm pretty happy with it, but I should likely start making notes that my cooker might take longer than others. Sorry about that. :) - Rachel Lea Fox

just let it go for about 6-7 hours. Sound about right to y'all? - Monique the crochet freak

cool. thank you. :D - Monique the crochet freak

Whoa. I have never thought of this. - Ha3rvey #teamMonique

*takes notes* - Starmama from FFHound(roid)!

I only have sweater (jumper) potatoes. - Die Leberwurst

This is simmering away right now and smells so good! If it's not tasty, it makes a wonderful air freshener! - Trish R from Bookmarklet

I tasted it and it's pretty good. It just finished. It's not that difficult to make it on the stove but this is the perfect recipe because I already scrubbed the stove for tomorrow and put all the clean pots away. - Trish R

Pork's falling apart nicely, so added carrots and taters, and some extra spices for the stew. - Kirsten

Yum! - Kelli H.

Couple of frozen chicken breasts and a can of condensed cream of whatever-you-like soup. Serve with cooked rice. - LB: #TeamMonique

sounds about right for soup I like them a little harder for salads - VALZ/TEAM TRAVIS

is it green lentil or red/yellow lentil? it really makes a difference. second one will be textured by itself, its fibers will spread. but for the first one, you need to bite it as you did and cook until you can easily bite to feel a mashed-fibery texture. - babeuf

um...green! (I was going to say they were brown, but I went and looked at the package, which describes them as green :) ) The soup tastes really good - this is just my first time cooking with lentils, so thanks folks. :) - ellbeecee

http://www.buzzle.com/article... - LB: #TeamMonique

Thanks! I went the easy route and just used steak sauce, but it's interesting to learn how many things actually go into Worchestershire sauce. I had no idea! - Jkram|ɯɐɹʞſ

I never imagined. - Starmama from FFHound(roid)!

I just read a good review of this. I wish I could have linked to amazon, but it you check it out there, look inside the book shows quite a bit of it. It looks interesting. - Katy S from Bookmarklet

That chapter on curries and tagines is what caught my eye in the TOC, but the recipes they highlight look really good, too (for the lazy: http://www.amazon.com/Slow-Co...) - Kirsten

Signed: Curious [Edit: Newbie] In Eau Claire - Jkram|ɯɐɹʞſ

Thanks Lnor, I wondered about the 'browning issue' since, unlike a pot roast, you can't really pre-brown a turkey breast. I'll give that a try. - Jkram|ɯɐɹʞſ

I love them too. Cleanup is so easy. - Trish R from iPhone

As a slow-cooker newbie, I gotta get me summa them! - Jkram|ɯɐɹʞſ