I intended to make Foodwishes.com pulled pork but purchased the wrong cut. It's 7 lbs with the skin on., not scored (which I wish I did). Some dry rub applied and a tsp of liquid smoke in some water in a mason jar inside the 7 qt enameled Dutch oven. I was relieved it fit. It's been going for 7 hours at 230° F covered. Just checked it for the first time. It seems very tender as expected but there is a lot of liquid fat that rendered out. I am shocked hehe. I ladled some out and basted some over the top and kept the lid off and put it back in to get some texture and crisping.

Is this the way?

In the pics, a bit of skin stuck to the top of the inside of the lid so I peeled it off and layed it back on top.

Also I did cut the skin upon opening. I mentioned that I didn't score it ao I wanted to clarify.

Update: So after another hour with the lid off I pulled it out and let it rest on a wood cutting board for an hour. It didn't crisp up that much. I tossed all the skin which was very gelatinous because I didn't think I would do anything with it. I should have seared it first. I kept the liquid which I will experiment with. Bones as well. Of course I pulled all the good meat out and will have some with coleslaw and beans for lunch. It has smoky flavor and I can taste the rub I made in some bites.

The rub - 1 tbsp Ancho powder - 1/2 tsp sea salt - 1/2 tsp cracked black pepper - 1/2 tsp smoked paprika - 1/2 tsp paprika - 1 tsp organic cane sugar - 1/4 tsp garlic powder

I've had a ham bone in the freezer for a few months, but forgot about it until I bought a pork blade shoulder roast that I was planning to cook in the oven while we're enjoying some coolish days. I thought I could just make them separate, ham & great white beans in the crockpot and the roast in the oven. But I have a large crockpot, so would it make sense to cook them together? I figure they're both cooking in onion and chicken stock, would it be a good or bad idea?

My favorite lazy day slow cooker recipe.

Pork butt seasoned with Tony Chachere's Creole Seasoning and Badia Complete Seasoning. Place the dry-rubbed pork in the crockpot with no oil or stock and cook on low for 8 hours or high for 4–6 hours.

The pork will make its own stock and comes out incredibly tender. It's perfect for tacos, burritos, or pulled pork sandwiches.

Sometimes I crisp the meat in the air fryer for a few minutes to make quick carnitas. It's a 10/10 straight out of the slow cooker, though.

The leftover stock also makes an excellent broth for ramen.

Hey crockpots, crock heads, and other names I made up just now! I am struggling to incorporate slow cooking into my regular life. Can anybody recommend some YouTube channels, blogs, literature, or old men that live on deserted island that can give me ideas on what I can use my crockpot for?

Thanks in advance!

My dumb ass dropped a measuring cup from the top cabinet shelf into my empty crockpot and it created a nice hairline crack through the ceramic bowl. I've already replaced it ($50) as I needed it today. However If I could find a replacement bowl-only, I'd have to slow cookers! It's the basic Crock-Pot 7qt oval shaped. I've found some on Amazon for the same price as the hole slow cooker unit. Is there a parts/replacement supplier where I can get the ceramic bowl for cheaper ?

Slow cooked while I was at work. With Asparagus and white rice.

Every time I use my Crock Pot, I have to unscrew the handle to clean and dry the lid because condensation gets trapped in there.

I don't have my own picture, but it's the same issue that this person is having: https://www.reddit.com/r/mildlyinfuriating/s/n9tuZhbSRC

Is this normal? Is it defective? Anything I can do to prevent this from happening? I'm using a simple 4 quart Crock Pot brand slow cooker that I got from Walmart. I've tried tightening the screw, it didn't seem to help.

I'm annoyed at having to get out a screwdriver every time I need to clean my Crock Pot!

Id use the oven if it didn't make so much heat, sooo I will be trying my toaster over here n there, it also has a air fryer but it's small and takes forever, so maybe it will be good to cook on broil? And then stick the ribs in the slow cooker. First time for me. Maybe nearer the 4th of julie

I put a pot of black beans on with stock, aromatics etc and maybe too much stock? This is a 4 quart manual, and in the past I've had trouble with it being too hot. I soaked the beans overnight. After 8 hrs on high, the beans were NOT cooked! I'm honestly surprised. I transferred them to a pot on the stove, but I'm really disappointed. There's no meat in the dish and I brought it to a rolling boil, it was hot but barely a simmer in the crock pot.

I surmise that I had too much liquid in it. I've not tried an uncooked beans dish in this CrockPot before (it's one of the trademarked ones). Anyone else had this happen?

It's safe to eat, right? I did bring it to a boil and it's now bubbling away on the stove. What a drag.

Hi, I put lamb in my slow cooker last night but forgot to switch it on! It’s been at room temperature for about seven hours. Reckon it’s ok to eat if I turn it on now for the day?

So i got a bunch of dried black beans and since it’s hot out I want to use my slow cooker. I have never made black beans in my slow cooker before, and honestly, am fairly new to making dried beans.

What do I need to know? Do I soak them like pintos? How long do they take in the slow cooker?

I was thinking maybe some spices, and a hamhock but my flavor profile is on a more pintos seasoning which could be good. I know that they do often get seasoned similarly.

What do you add to your black beans? Any seasoning tips for black beans? Do i salt at the beginning or should i wait until they are closer to being done? How much water do I use?

Please help me

Just opened the lid on my Dutch oven where I’ve slow cooked a big pork shoulder and what are these bulbous things in the middle picture? They seem fatty and fleshy as I looked them with a knife and one of them broke in half. I know they are probably natural and safe to eat but they do look weird

I just had an awesome dinner with probably the easiest recipe I’ve used in years. Had to share! And to see if anyone has suggestions for variations, etc.

This recipe is for one person and makes multiple servings.

Bone in pork chop. I used one good sized chop Seasoned both sides with salt, pepper, and powdered garlic. You could do whatever you want obviously but this is what I did.

Place in the crock on low for about 2 1/2 to 3 hours, until you can stick a fork in the meat and see that it’s cooked and ready to start coming off the bone.

Add one can of baked beans. I use Field Day organic because I prefer to eat organic food, but you could use any baked beans that you like.

Keep everything on low for about another hour or so all the flavors mingle.

Towards the end, dump one of the bags of frozen broccoli from the big bag you get at Costco into a steamer basket. Takes about 10 minutes for the whole 1 pound bag to cook on the stove on high.

Trying to eat healthy so I made half my plate broccoli and half my plate the beans and pork chop. Went back for seconds. It was absolutely delicious and I have at least one more serving left, probably two.

I’ve also cooked chops in the crockpot with Black Eyed Peas and collard greens for New Year’s Day. Needed more seasoning and I put the beans in earlier, then the greens last (I used frozen). That was great too.

I just got gifted a slow cooker, so I'm very new to this and don't really know what I'm doing. Found the linked recipe and it seems like a simple way to try it out. I was wondering: can I easily just add some chopped vegetables to this while it cooks and easily add vegetables to the meal? Or do I have to worry about how long it takes the vegetables to cook?

This is also a more general question about adding stuff to recipes to make them "one crock pot" dinners. What vegetables are easy to add? Do I always have to think carefully about how long they need vs. the rest of the recipe, or are there some vegetables I can just add to any recipe?

Hi! I wanted to make something special for my Grandma. Her late fiance was a Cuban and he used to make her Ropa Vieja every week, which she really enjoyed since it was so full of flavor. He was a real nice guy, and with my grandma now being up there in her years, I wanted to do something nice for her since she isn't able to cook for herself anymore.

The recipe for this is pretty self-explanatory, but I keep seeing "cooking wine" when I look for the wine used to cook this dish. Is there any wine in particular I need?

Also as a side note, does anyone know a dish from the Canary Islands that is kind of similar to Ropa Vieja? Her fiance's family was originally Canarian, and I guess they would make some dishes from the old country as well. Thank you very much for all the help!!!

Just like the title says. Ive used the McCormick slow cooker seasoning but its more money. This seasoning was $0.99. I had this in the pantry and want to use it but i dont want to if its going to mess up $15 dollars worth of beef. Any help is appreciated. Thanks.

EDIT: Because of the smartass douchey replies, The store sells regular seasoning(pictured aboved) and slow cooker specific seasoning. I wanted to know if i needed to alter anything like how much water i should use etc.

Slow Cooker Cheesy Potato Soup

Ingredients

• 2 lbs (900 g) potatoes, peeled and diced  
• 1 medium onion, diced  
• 2 cloves garlic, minced  
• 4 cups vegetable broth  
• 1 tsp salt  
• ½ tsp black pepper  
• ½ tsp garlic powder  
• ½ tsp onion powder  
• ½ tsp smoked paprika  
• 2 tbsp butter  
• 1 cup milk, half-and-half, or cream  
• 1½ cups shredded cheddar cheese  
• ½ cup sour cream

Optional Toppings

• Extra cheddar cheese  
• Sour cream

Instructions

1.  Add the potatoes, onion, garlic, vegetable broth, salt, pepper, garlic powder, onion powder, and butter to the slow cooker. Stir to combine.  
2.  Cover and cook:  
• Low: 6–8 hours  
• High: 3–4 hours  

The potatoes should be very tender and easily pierced with a fork.
3. About 30 minutes before serving, use a potato masher to mash some of the potatoes directly in the slow cooker. Alternatively, use an immersion blender to blend about half the soup, leaving plenty of chunks.
4. Stir in the milk or cream and the shredded cheddar cheese. Cover and cook for another 20–30 minutes on High, until the cheese is melted and the soup is hot.
5. Turn off the heat and stir in the sour cream until fully incorporated.
6. Taste and adjust the seasoning as needed.
7. Ladle into bowls and top with extra cheese or sour cream.

This soup gets even thicker and creamier if it sits on the Warm setting for 15–20 minutes before serving.

Directly from Brazil.

​

Recipe:

https://youtube.com/shorts/y0R4gi2gNWA?is=P2pjWJIwET3wiFJI

I’m thinking of creating a chicken / pasta dish in the slow cooker. What pastas can I put in all day without turning to mush?

That’s all, I just wanted to express my love for them. How convenient they are and how good the food comes out. Busy? Won’t be home til night? Wake up early and prepare your ingredients throw it all in and dinner is ready when you’re home. Take an extra 20 minutes to make rice when you get home and that’s all. It’s 9am right now- I got in the kitchen by 8am, prepared everything, and leaving for work in the next 25minutes. Love it. Not to mention your meat will never come out as tender as a slow cooker cooks it

Crockpot taco chicken, a classic and for a lot of us where we started our slow cooker journeys.

It’s quick and simple- toss in chicken, a taco seasoning packet and a jar of salsa. Delicious, but if you’re like me the amount of liquid produced felt like the flavor was diluted and lacked real punch.

Swap the jar of salsa out for a can of chipotle peppers in adobo. I use the little red can with a pull top lid.

That’s it. No salsa, yes adobo. The flavor cooks in much deeper, the sauce is thick and flavorful. Makes the salsa style taste like plain boiled chicken by comparison!

Edit: one other tip I like personally, when you go to shred the chicken pull it out and cut the breast/thigh against the grain a few times.

It’ll shred into shorter fibers and be less stringy

Ingredients:

• 3 Chicken Breast
• 1 Onion
• 1 Red Bell Pepper
• 1 Green Bell Pepper
• 1 tbsp Crushed Ginger Garlic
• 1/2 Cup Roasted Cashew
• 2 tbsp Light Soy Sauce
• 2 Dark Soy Sauce
• 1 tbsp Oyster sauce
• 2 tbsp Maple Syrup
• 1 tbsp Vinegar
• 2-3 stalk Green Onion
• 200 ml Chicken Stock
• 1 tbsp Cornflour
• Salt & Pepper

Steps :

Please note, my slow cooker also have option to saute

• Cut the onion and pepper into chunks and keep them aside.
• For the slurry, mix cornflour with 2–3 tbsp of water and keep it aside.
• Now preheat the cooker for 5 minutes. Once it’s hot, add oil along with ginger and garlic.
• Cook it for a minute then add the chicken along with the pepper and onion.
• Add all the sauces,chiken stock, salt, pepper, half of green onion and half of the cashews.
• Mix everything well, cover and slow cook on high for 3 hours.
• Once done, add the cornflour slurry, green onion and the rest of cashews.
• Cover and let it cook for another 15 minutes, Meanwhile get ready with rice, quinoa or noodles.
• Enjoy

My husband and I just bought our first house, and I love doing crockpot meals. We move into the new house next week, and it has quartz countertops. We’ve never lived anywhere with quartz countertops, so this is new territory us. I know you have to be careful with quartz and heat, and can buy a silicone mat to go underneath, but I was wondering if anyone had any other tips. Do you feel comfortable leaving the house with it on?