Crock pot slow cookin' ideas

Harry Callahan

Harry Callahan

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I broke out the ol' crock pot yesterday and fixed a pot of pinto beans that have been slow cooking all night. This is going to be Soooooper Bowl food. Pintos and Budweiser. Breakfast of champions. :jerkit: :D

Anyhoo. Please share some slow cookin' ideas for crock pot cooking. Don't be shy. I'd like to put this thing to some good use. So far I'm stuck on beans and soups. I'd like to expand into roasts and a$$-kicking chili. Cheers.
 
Take a 4-5 lb boneless chuck roast. Coat lightly with olive oil; then use salt, pepper and granulated garlic to taste. Slice an onion thinly, and lay all on the top of the roast. Pour 1/4 cup of woisterchire sauce over all, and cook on low all day (or all night). It will fall apart. Take the leftovers, juices and all; shred the meat, place in stew pot, add sliced carrots, diced potatoes and a can of diced tomatoes; adjust seasoning and simmer until vegetables are done. Makes an excellent stew or soup. A turkey breast is also excellent; just pour melted margarine over the turkey breast, salt and pepper, and sprinkle with granulated garlic. Cook in the crock pot all day on low; it's great.
Bill
 
Bill, when cooking the roast originally the worchestershire sauce is the only liquid in the crock pot? Am I missing something here? No beef broth or water? Not casting doubt, just trying to clarify. I'd love to master a chuck roast that does, in fact, fall apart at the mere sight of a knife and fork. :p
 
Harry; the slow cooking of the roast will draw out the liquid; the meat will, in effect, "stew in it's own juices". No other liquid is necessary. When you use the leftovers in a stew, you may want to add more water. Try it, you 'll be pleased with the results. Bill
 
Split pea and hamhock soup! It's the ultimate and made for crock pots. I can toss the ingredients in before I leave for work in the AM. When I come home the incredible smell has wafted throught he entire house and dinner is ready!

Corn beef and cabbage also cooks up real well in crock pots. Considering how tough corned beef can be it's no match for eight hours of slow, moist, even heat.

As soon as I clean up the drool off of my keyboard I can dig up some recipes.
 
Layer some diced chicken pieces and pre-cooked, sliced sausage into the bottom of the crockpot. Next put in a quarter cup of rice. Add some frozen okra (I guarantee this won't turn out slimey), chopped onions, garlic, and celery. Add a can (drained) of diced tomatoes and a can (drained) of diced tomatoes and green chilies. Add red pepper (both powered and flakes), chili powder, black pepper, and a pinch of fennel. Cook until almost done. Add in some peeled shrimp and adjust liquid with chicken broth if necessary. Continue cooking until shrimp is just done. If you layer it in this order, everything comes out cooked correctly, nicely spicey and oh so yummy! :D You can make it a gumbo or a rice dish, depending on the liquid.

Pam
 
Another one I really like is to take a pork roast, and spread the better part of a tube of wasabi on top. Place in a crock pot (no liquid). Slow cook for 8 hours or so. The wasabi mellows out an amazing amount. The most you'll get is a very mild horseradishy ting. You can also mix the wasabi with whole grain mustard for a really nice crusty top.

Pam
 
I have been taking the front shoulder of a deer and putting in the crock pot. You may have to remove the leg depending on the size of the deer (they don't get too big here in FL). Throw in what you like. I usually slice up an onion and some garlic and put some season salt, black pepper, and granulated garlic in (no need to add any liquid). Let it cook on low over night or about 8-10 hours.

Take a fork and pull the meat off the bone and pull apart and remove the bones. There is usually excess liquid so I will turn it on 'warm' and leave the lid off to evaporate some of the water.

You can eat it as is, throw some bbq sauce on it, use it in stew/soup, add taco seasoning and put in tacos/burritos or I'm sure plenty of other things.

I find it makes good use of a part of the deer that I don't like messing with to much. There are no big roasts and a good amount of silver skin. Instead of fighting with it to debone it for hamburger just throw it in the crock pot. You wont even know there was silver skin to begin with and it usually has a nice mellow flavor (i've had people think it was pulled pork before).
 
2 tablespoons olive oil
2 tablespoons minced garlic
1 large onion chopped
4 jalapeni peppers chopped
2 1/2 pounds of chicken wings
1 1/2 cups vinegar-based barbecue sauce

on low cook 7 to 8 hours
or
on high 3 hours

Rinse chicken wings in cold water. Place ingredients in crock in order listed, pouring barbacue sauce over all


3 pounds pork butt, shoulder or blade roast
15 ounce can whole tomatoes
1/2 cup vinegar
1 medium onion, sliced
2 tablespoons worcestershire sauce
1 tablespoon sugar
2 teaspoons crushed red pepper flakes
2 teaspons salt (optional)
1 teaspoon black pepper

combine all ingredients in crook
low for 10 hours
or
high 5 hours

pork is done when it falls apart when lifted with fork. I usually cut the meat into cubes before cooking but the recipe actually doesn't specify this it tells you to remove the meat, discard the bones. Shred meat. serve with sauce.
The recipe calls for serving on buns with coleslaw, however I prefer to serve it over steamed rice


6 large baking apples, rome or york
2 tablespoons lemon juice
2 tablespoons melted butter
3 tablespoons brown sugar
1/2 teaspoons nutmeg
1 teaspoon cinnamon

peel, core and cut apples in half. place in crock. drizzle with lemon juice and butter. sprinkle with sugar and spices. cover and cook

low for 4 hours
or high 2 hours
 
16 ounce can sliced peaches drained
1/4 cup raisins
1/4 cup brown sugar
1/4 cup vinegar
1/2 small onion
1 tablespoon prepared mustard
3 pound pork loin roast

Combine all ingredients except roast in blender until coarsley chopped. place roast in crock and pour chutney over top

low for 8 hours
or
high 4 hours
 
My absolute favorite ham hocks ( or ham bone) and beans.
Simple , yummy.

I do not measure so...
Usually a ham bone with plenty of meat and fat left on it - preferably honey baked ham.
Water to cover about halfway
1 cup of pinto beans - pre flash boiled 3 times
Slow cook 4-5 hours
Then add black pepper, a little garlic and oregano, salt if you need it , depending on how salty the ham/bone hock/ was
continue slow cook for 2 moure hours and then I turn the crock on lowest.

This is when you grab your flatbread , sourdough or tortillas and get to eatin'.
:D
 
Easily adjustable for number of sausages:

Package of Italian Sausage
Jar(s) of favorite spaghetti sauce
Good sized onion sliced
Season to taste.

Throw everything in the crock pot while you're waiting for you morning coffee to perk. Set the pot on low and leave for the day.

Pick up a package of good buns and a 6-pack on the way home from work.

mmmmm-mmmmm good!

J-
 
Brown 2 lbs ground meat of your choice (I like venison)
while browning meat add:
chili powder
diced onion
chopped pepper
minced garlic
sage
thyme
salt and black pepper
after meat is done add crushed tomato
beans (your choice...or not)
canned or fresh mushrooms
let cook on low till it's all done
serve with crackers or over rice
extra peppers are always good if you can stand the heat.
I like to add habanero to my pot...I'm a glutton for punishment :p (The reason for adding the spices in the meat is that it helps blend the flavor better.)
 
This will make a fall apart tender roast.

Take a tri tip roast, 4 lb or so, brown both sides in a frying pan along with 1/2 onion. Put roast and onions in a crock pot along with 2 packages of brown gravy mix stirred into the suggested amount of water. Cook on high for 8 hours. Killer with baked spuds.
 
I make an excellent chicken soup. I usually make a roast chicken the night before. When we are done with the chicken, I put the carcass in the crock pot, with a whole onion, use the stuff from the bottom of the pan, add water. I cook it on low all night. All the meat just falls off the bones. I pick out all the bones & cartilege. I then add carrots, celery, and cut up the onion that was cooked with it all night, and a little rice. I cook it until the veggies are ready!!
 
A big ass chunk of the toughest roast meat you can get ahold of, a large jar of peppercini peppers and 1 packet of dry ranch dressing.

Add everything with about half the jar of peppers with juice and add a cup or so of water.

Cook for 12-24 hours and enjoy.

I love it... Just made some the other day actually.

DM
 
BBQ sauce:
1 bottle of Chili sauce, (it's like spicy ketchup)
2 1/2 tablespoons soy sauce
1 table spoon yellow mustard
1 teaspoon prepared horseradish
1/2 a med onion minced
2 cloves garlic minced
1/2 teaspoon red chili flakes (optional)
1/2 cup cider vinegar
1/2 cup water
2 tablespoons olive oil

Meat
1, 3 to 4 lb round roast

in a small sauce pan saute onion and garlic in oil till soft (3 or 4 minutes)

Add remaining sauce ingredients, simmer 5 minutes.

Trim fat and place meat in crock pot, pour sauce over meat cook on high for 6 to 8 hours or low for 12 or more. (my pot only has low and high). Check on it after a few hours, you might need to add more water.

Meat should shred easily serve on Kiaser rolls, even better with slaw.

You can use chuck roast or pork butt, personaly I don't like all the fat and the oil slick on the sauce so I use leaner cuts of meat.

Another great crock pot recipe is real simple Just four ingredients.

Good smoked keilbasa
16 oz ketchup
1 large onion chopped coarsly
water

Cut sausage into 3 to 4 inch pieces, pierce casing with fork.
Place in crock pot with onions and ketchup and add water to just cover.

cook on high for 5 to 6 hours

It's important to find a good smokey garlicy polish keilbasa. Don't use that grocery store brand name stuff. Find a butcher shop that makes and smokes their own sausage. When you buy it Keilbasa should be a nice deep dark red brown on the outside. Smoked Keilbasa should never look pinkish brown on the outside like Hilshire farms, eckrich, etc etc.
 
I'm a big fan of the cola roast, my personal recipe is:

3-4 pounds rump or round roast.
20 oz Cherry Coke
1 can cream of mushroom soup
1 Pkg dry onion soup mix
Mini carrots
A pinch of ground ancho or chipotle chili powder (plain old chili powder works fine, I just never have any)
Jerk Spice
Crazy Janes Mixed-Up Salt
1/4 cup of Kahlua

1) make a spice rub of equal parts jerk spice and crazy jane's , and a pinch of chili powder. Rub it onto all the sides of the meat. Place the meat into the crock pot.
2) Sprinkle on the onion soup mix
3) Cover with cream of musroom soup
4) Pour in the Cherry Coke and Kahlua (try not to disturb the meat too much). Don't worry if the meat is not covered.
5) Add as many mini-carrots as will remain covered by the liquid.
6) Cook on high 6 1/2 hours on high or 10 to twelve on low. (the best one I've made cooked for 13 on low.

the drippings make a great gravy.
 
I can not cook for crap but this works.
Cut up some lean chicken into small cubes or strips, I use breast but you can use what you like.
Throw it in the pot and let it fry off for a few minutes.
Cut up whatever Veges you have, I use baby corn, Mushrooms, Onions, baby potatoes, Carrot, Zuccini and a can of diced Tomato's.
Deglaze the chicken with some water or white wine.
Throw in the veges and season, let it cook for 20 minutes.
Add a jar of Tomato based stir through sauce.
Let it simmer until you want it.
Simple and popular.
 
Another one that I really enjoy making... (Lazy cook sometimes)

1 Large bottle of Brown Ale
1 Jar of green olives
1 big ass whole chicken

Put it all in the pot and let it cook.... I usually go a full 12 hours if not more.

DM
 
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