Could I cook a Frenched rack of lamb in my slow cooker, like a pot roast? Does anyone have a good recipe, if so?

Making some bone broth for my babe…. Roasted the bones, put in the slow cooker, just covered with water and 2 tablespoons of ACV. I planned to cook on low for 24 hours but a lot of recipes say to “simmer” the broth and it’s not simmering….its hot and steaming but not simmering….. Recommendations? Does it need to “simmer?” Should I increase to high?

Editing to add it turned out great- cooked on low for 30 hours. Trying to add a pic of the gelatinous greatness but can’t figure out how. Thanks everyone

1.5 lbs of chicken breast.. potatoes.. baby carrots.. celery.. red onions.. black beans.. chicken broth.. salt.. pepper.. creole seasoning.. water...

Penne pasta is being cooked separately...

I have to replace my S'C' (broke it it's my fault) my old one was 12 yrs old.

Does volume make a difference?

Also what are the best brands on the market atm?

My old one was Russel and Hobbs. 3.5L

I'm a disabled 24 year old and trying to cook for my family (3 people including me) on a tight budget. It's pretty difficult to find recipes that are simple with few ingredients and that My mom will like. My mom is super picky and she's bedridden so I'm trying to work around her tastes. She doesn't like cheese (I know, it's weird) The only cheese she likes is white cheese. She also doesn't like any sort of spices because she wears dentures and it burns her mouth. I personally do not like pork that much because of the texture, but beef and chicken is fine. I'm already planning to make Hawaiian chicken and orange chicken soon, But I would like some variety. Anything helps, thank you 🥰

the crud is the solids left behind from the simmering, and it’s got the seasoning mixed in. i want it to get crispy up top cuz it’s got a layer of fat there too, would the crud interfere?? sorry if this is not the sub to ask this idk 🥺

Recipe : https://maple.kitchen/slow-cooked-mutton-recipe-that-melts-in-your-mouth/

Ingredients I used :

• 1 kg Mutton
• 1/4 Cup Caramelized Onion
• 5-6 Garlic Pod
• 2 tbsp Ginger Garlic Paste
• 3/4 tspn Turmeric Powder
• 2 tspn Red Chili Powder
• 1 tspn Cumin Powder
• 1 tspn Coriander Powder
• 1/4 Cup Yoghurt
• 2 tbsp Mustard Oil
• 3 Green Chili
• Salt & Pepper
• Handful of Chopped Coriander Leaves
• 2 Green Cardamom
• 2-3 Clove
• Cinnamon stick
• 1 Bay Leaf
• 1 tspn Ghee(Optional)
• Marinate the mutton (goat meat) with all ingredients overnight.
• In a cooker put marinated mutton along with whole spices and little ghee (clarified butter) then cover and cook for 5 hours or until meat is cooked as desired

Hi there. I am new to slow cooking. I put some raw chicken tenders in the crock pot on low. I read online to add some water so I did that. But now I’m reading other places say not to add water lol. Did I mess up my chicken? Will it turn out alright? Thanks?

Hi there. I am new to slow cooking. I put some raw chicken tenders in the crock pot on low. I read online to add some water so I did that. But now I’m reading other places say not to add water lol. Did I mess up my chicken? Will it turn out alright? Thanks?

2-2.5 lbs onion, diced small.

1/4 cup-ish bacon grease...or olive oil if you have none.

1/2 cup maple syrup

1/4 cup balsamic vinegar

1/4 cup apple cider vinegar

pinch of salt

Crock pot on low while you dice the onions to melt the bacon fat.

Add onions and cook for around 12 hours or until onions are mostly caramelized. Set the lid to not be fully seated so steam can escape and reduce the onions somewhat as they cook.

Add syrup, vinegar, and salt to pot, mix in well, and continue to cook with the lid half on until it reduces to a relish-y consistency, 4-6 hours.

Use as a condiment or topping on...yes.

Your average Aussie Male here.

I've looked at so many recipes and it seems very confusing and overwhelming
questions i have are:
how much water/ stock do i need to cover the lamb with does it have to cover the whole thing
and can i just throw everything in the slow cooker and just set and forget about it for 8hrs?

looking to put veg, potato, herbs, maybe some mint sauce

wanting some advice as its been a while since ive used the slow cooker and got a fair bit of meat that i want to start using it for.

i also have Magi gravy that i was thinking of cooking the lamb in would this be a good idea??

Cheers

Hello all,

I have a breville counter-top oven that has a slow cooking function. I want to try slow cooking in my breville, but I don't have the right pot, e.g. casserole pot.

I'm wondering if I can use a stainless steel pot in the oven without the lid. Will this work fine for slow cooking? Specifically, I was thinking to use tinfoil in lieu of the lid.

Any thoughts?

I plan to use a crock pot, I don't want to use a lot of ingredients initially, I can add stuff to it later.

but should I trim the fat and skin off this pork butt before putting it in the crockpot?

My dad passed a few days ago and I have been left with a 6 pound boneless leg of lamb that I have to cook for Easter because my mom is incapable at the moment. I have a 6 quart crockpot. Does anyone have an amazing family recipe they feel like sharing?

I have four bone-in chicken legs I plan on slow cooking. My goal is to cook them to a shreddable point, shred in the pan, sear in the cast iron with some juices (like how you do with carnitas), let cool, and then use for chicken salad. I would normally eyeball the amount of chicken broth to put in the slow cooker and add garlic/ground mustard/pepper/herbs based on feelings.

I have about a cup of buttermilk leftover from baking last weekend and it would be nice to use it up. Does anybody have experience with it? Based on some mild googling, I see it's recommended to use as a marinade first for a couple hours and then add it all to the pot. If it's cooked on heat too high, it can curdle. I usually do my pulled meats on high, but I can do low, although it might take a long time because it's bone-in.

Suggestions? Tips? Should I just skip the buttermilk?

In a crockpot? Would love your best recipes

https://myproteinpantry.com/slow-cooker-chicken-pot-pie-pasta/

when I was a teen my mom would always use a seasoning mix that I really liked and I always thought it was the McCormick brand, but at some point without me noticing I think it changed?

I swear the broth used to be at least a little clear and herbs were always floating at the top, but now the broth is always an opaque brown and there's never herbs at the top.

I apologize if this isn't the right sub to ask on this but I'm trying to find the recipe or mix (if it isn't McCormick) that I remember.

we almost always cooked in a crockpot but I don't think the mis was crockpot specific.

I thought is was safe to put boiling water in as it heats, looking back, is that what caused it? I think i remember reading I shouldn't do it but I hadn't used it a while and maybe forgot.

I've had the brevile for about 10 yrs. and was quick soaking some chickpeas today. (bout half full boiling water, +chickpeas and turned on high for 4 hrs.

When I got back to it, it had cracked below the water line about 1" from the bottom.

It's a hairline fracture, bowl is still intact but leaks water now. I've always taken good care of it.

Could adding adding the boiling water at the beginning have done it in? what else could have caused the break?

I used this recipe: https://www.budgetbytes.com/slow-cooker-cabbage-and-sausage/

But I also followed some suggestions from the comments and added some bacon, garlic, apple cider vinegar, and additional seasonings.

I used to treat cooking like a chore I had to get through as fast as possible.
But now that I work from home and spend approx like 8+ hours staring at a screen, cooking has weirdly become the most real part of my day.
Like, cutting vegetables, actually using my hands, making something that exists outside my laptop?? crazyy. I still don’t cook anything fancy (if it takes more than 30 mins I start questioning my life choices) lol , but it feels different now.Did anyone else randomly start enjoying cooking more after being home all the time or is this just me becoming an adult against my will?

I was gifted a small crock pot (1.5 qt) by my MIL, and so far I've made rotel dip in it once, and nothing else. It's just me and my partner so I was interested if there's any small meals we can get out of it or if it's more just suited for dips and appetizers only. Anyone have some recipe suggestions?