Hello my good ppl. Ok so I have a crockpot and I’ll put ribs in there right, or a steak that I’m preparing to reverse sear, put the settings on low and prepare for my meat to be in there gettin juicified for 6-8 hours.

….I go to the kitchen somewhere around the 1-3hr time frame. check on my beautiful budding food baby (picture a doting father leaning over the crib) …Only to realize it’s a damn full grown adult. The ribs look like they started falling off the bone, but then developed a strong tough grip, ends of it are on the burnt side.
…One time My steak was at 130 which was basically my final target temp. Another time it’s at 115, which is where I wanted to slow cook it, but couldn’t eat it bc I just ate and had to go somewhere so I had to fridge it and sear later.

I’ve tried the steak directly in crockpot, half submerged, not submerged at all, metal pot-in-pot, glass pot-in-pot, no broth/wit broth in crockpot in metal pan in crockpot pot-in-pot and glass pot-in-pot in crockpot. Nothing seems to work so I can cook my meat for 8hrs HELP

I’ve tried making pulled pork in the slow cooker a number of times using a few different recipes, pork shoulder, pork butt, etc. Each time it comes out tasting really good, but it doesn’t really have that pull apart tenderness and it’s a struggle to actually shred it up before serving. Typically I’m just seasoning the meat and then slow cooking on low for ~8 hours. Is there something different I need to be doing?

It was a success! I am so pleased! Recipe below:

1 rotisserie chicken carcass 2 yellow onions sliced with skin on 4 stocks of celery, diced 4 carrots, diced 4 garlic cloves, smashed 2 sprigs of fresh rosemary 4-6 sprigs of fresh thyme 1 bay leaf 1 tbsp of black peppercorn After cooking add salt and fresh lemon juice to taste

12 hours slow cook overnight Strained in cheese cloth & colander

I was recently gifted a slow cooker crockpot as a house warming gift, but I am not sure what to make, so I figure I do like Chinese/Japanese/Korean takeout dishes at home? Is there any Chinese/Japanese/Korean take recipes that I can replicate that you guys have personally tried? I am looking toward more noodles, seafood, soup, chicken likes dishes as those are my favourite type of dishes that I can cook in the crockpot.

So our trustee slow cooker finally died and we were unsure whether to replace it with another slow cooker or a ninja speedi We opted for the speedi with the multi functions, however 6 hours on low and the spuds and carrots were still hard, we decided to purchase another slow cooker but whilst we wait I’ve been experimenting with the speedi and 6 hours on high seems to work, also the 15 minute speedi cook is great too. I was wondering in an age where electricity costs 4 times what it did 5 years ago, does anyone know the power usage for both devices, in other words how much power both would use to cook the same meal in either power or money. I am thinking a slow cooker would be a lot cheaper? The ones we have are the Ninja Speedi 10-in-1 Rapid Cooker, Air Fryer and Multi Cooker, 5.7L ON400UKCP and Swan SF17021GRYN Nordic Slow Cooker with 3 Temperature Settings, Keep Warm Function, 3.5L, 200W

I’m making some turkey chili today but I’ve realized I need to be out of the house longer than expected; if I cook this off for like 5-6 hours, and then leave it on “stay warm for like another 5, will it get overcooked? I could also just do it tomorrow when I’m home but hoping to get it done today. Thanks!

https://www.allrecipes.com/recipe/16346/maries-easy-slow-cooker-pot-roast/

Recipie above, though I will admit I heavily modified it as the resident household chef.

I am excited for tomorrow night's dinner and wanted to share! I need to relax and let it rest overnight. I want to sear it now!

Any tips or suggestions/corrections are welcome!

Cheers, all!

So I have a new-ish crock pot, maybe 2 years old.

There’s a dish I make called Beef Kaldareta, a Filipino dish. It’s fairly similar to pot roast, just with a different selection of veggies: potatoes, red/green peppers, onion, garlic. I then add frozen peas/okrah at the very end. I’ve also decided to add some canned quail eggs this time around. That’s then simmered in a combination of beef broth, soy sauce, and tomato paste.

Sometimes I’ve made this dish and it turns out amazing, tender, etc… but more often than not, it is tender, but dry… there’s probably been like 2 attempts out of 8 that it’s been perfect.

I see some people say to do low/slow (10 hours), but I’ve also read that it not only being OVERCOOKED, but also UNDERCOOKED, can yield a dry yet tender end result. Also, I’ve read about searing the meat before putting it in the crockpot? I cut them into 1 inch cubes, but I only sear the top/bottom, instead of every side of each piece of meat, to save time. Should I sear every side to keep the juices inside? Would that even make any notable difference???

Any advice? Maybe go by temp instead? I do have a meat thermometer, but I let this slow cook while I’m at work so I’m not able to remove. My girlfriend is off tomorrow though, which is when I plan on cooking it.

I put some frozen chicken in my slow cooker (around 1.5 lbs). I just read that you can’t cook frozen chicken in a slow cooker without thawing first! Is this true? 🫣

Im slow cooking a joint of beef i check ed on and its still one piece. I've now cut the joint into smaller pieces have a bought the wrong beef or does it just need longer

1. Irish Beef Guinness Stew (I don’t use the beer nor the bacon if I am in a hurry. I throw it all in at once.)

https://www.recipetineats.com/irish-beef-and-guinness-stew/

1. Beef Short Ribs https://thestayathomechef.com/slow-cooker-beef-short-ribs/

2. Jambalaya (I don’t add the rice to the crockpot instead I cook it separately) https://therecipecritic.com/slow-cooker-jambalaya/

3. Beef Bourguignon https://therecipecritic.com/slow-cooker-beef-bourguignon/

4. Marry Me Chicken https://www.themagicalslowcooker.com/marry-me-chicken/

5. Mongolian Beef https://www.dinneratthezoo.com/slow-cooker-mongolian-beef/

6. The easiest and most delicious of all is buying a chuck roast and add 1 ball of this. We usually make tacos with it. That’s it: https://a.co/d/bMYX8sB

Let me know if you try any of these!

—

EDIT: how can I forget the most wonderful recipe of all time??? Chili!

This recipe calls for using an instant pot but I use a crockpot and have it on high for 4-6 hours. Depending on the rush I’m in to serve dinner. Both work great. Does require cooking the onion, bacon and ground beef on stove top first and an absolute rave of a recipe this is!

Here it is: https://ohsweetbasil.com/instant-pot-award-winning-chili-recipe/

I also cannot forget to mention this seasoning. I usually find it at TJ max, Marshall’s or Ross. Sometimes I hunt all of them down just to find this specific smoked paprika seasoning which is the TOP secret in this recipe. It’s NOT like any smoked paprika you can get at supermarkets. Thank god Amazon also has it because one time I was running out and I could not find the seasoning locally. Here it is (omg it was over $20 last year) only $7 now. I bought it at Marshall’s for $3.99 and no it’s not spicy at all although it says hot

https://a.co/d/fkSUO4l

I'm just blown away what I just ate. I eat this same soup every week but try different variations.

But this:

Onion, garlic, chopped

AVOCADO.

Passata (or chopped tomatoes)

Pasta (good pasta)

I put coriander in, not sure whether I could taste it.

1 x Carrot

Frozen Peas.

Small bit of stock & water

It was on 2-3 hours on high. Add some Feta.

Amazing- I think the avocado blended in with the other ingredients to give a lovely greasy, oily touch to it. And the peas were a highlight.

My crockpot liner fell and shattered, so I've been looking at a new one. I cook huge batches of food, so looking for 8-10qt unit with ceramic insert. I've looked at a few like the Ninja unit that has a 'pot' style insert but they're all either way out of my price range, stainless steel $300+, or use non-stick coating which I can't use. Why isn't there a large capacity with digital controls for temp (not just warm/low/high) ect? Feel like I'm looking for a unicorn at this point.

I'm not a good cook. Would it be better to use raw chicken breast or bbq chicken meat already cooked to make a tomato/vegetables beans and pasta bake?

Wanting to stock up my moms freezer with some go bags of slow cooker meals while she recovers from surgery. Send me your favorite recipes that can be put in a bag and frozen, minimal side work or don’t need a trip to grocery store for other items like buns or toppings. Thank you so much!

What do I do with it? I have onion soup mix, gravy mixes, tons of individual spices and even some sofrito sauce.

I want it to be nice and tender and flavorful.

Ideas?

Hi everyone,

I think my glaze on the ceramic crockpot bowl is starting to peel, can anyone help me tell if it actually starting peel or if something else is going on?

And I love using red wine and love the flavor it gives meat but don't wanna spend the money on it. I don't drink and I only need half a cup. What do you guys suggest in place of red wine that gives meat a nice flavor?

My 25yo AllClad slow cooker finally died. I need a new slow cooker that is able to hold a 200-205°F temperature on low, and has a timer that sets 20 hours and can be reset for extended (bone broth) cooking. I'm having trouble finding one that I don't have to return for underperformance. Do any of you good people have a suggestion?

Recipe says 10-12 hrs for meatballs in tomato sauce on low. Can I do it on high instead and how long will it take? I don’t have 10-12 hrs. Thanks!

I want to make spaghetti and meatballs tomorrow and use the crockpot for the meatballs and sauce

I am using 2 12cts of these premade meatballs that are still raw.

I just want to make a good sauce that can cook with them for a few hours. I want to add a lot of flavor to it, fire roasted tomatoes, etc, idk much about flavors yet.

If it's east then just list the ingredients and steps and how long on low. Or if using premade sauce is better then lmk.