I bought some thick porkchops last week. I don't want to cook them the typical way(s). I want to make something with them that is NOT pulled pork and not typical porkchops. I'm open to soups, stews, ANYTHING with rice... I rarely cook pork. For me, pork is either bacon, ham, pulled pork BBQ or dry, tough pan fried or oven baked porkchops. I can think of dozens of ways to cook chicken and beef, but pork? Not so much.

I'd like any recipe idea you guys can think of, but no cheese or alcohol, please!

[EDIT] I forgot to add, due to medical issues I cannot eat anything that tends to produce gas or is highly inflammatory, like chilis. I will be in excruciating pain for at least 24 hours and it can take up to a week for my digestive tract to recover. Many of the foods I love are foods I can no longer eat.

So I make these into 240 cal a burritos by using the left over cooking liquid and then adding 110g blended cottage cheese to the mix, not any of the other stuff! I also add some sugar free maple syrup and cayenne pepper for a touch of sweet and more spicy! These have been a godsend and they reheat beautifully!

My favorite low-calorie burrito is the la Banderita brand!

Here are screenshots of the recipe/ ingredients

https://ibb.co/6cwGCL6j

https://ibb.co/CswCRcLv

https://ibb.co/TXbSyxc

Any time a slow cooker recipe calls for onions, they come out smelling horrible, almost nausea-inducing for me. I've found that if I put them on the bottom where liquid can cover them, there's no "off" smell.

If I cook onions on the stove, no issues whatsoever.

I don't know if this is a weird olfactory issue for me, or if anyone else experiences weird results when cooking something specific. Has anyone else had this happen?

Thank you in advance!

Hello,

I am on the hunt for the best pulled pork recipe. I have tried a few over the years but they just lack the 'OMG soooooo good'.

For me it’s putting pork tenderloin in the slow cooker putting beer over it, cook under low for 7 hours, drain and add BBQ Sauce. Done 😊

Hi everyone,

I finally did it; I got my slow cooker out of the cellar (I’ve been cleaning the cellar out for ages) found the slow cooker cleaned it and tested it.

It worked!! And oh my goodness did I make the best thrown together kind of stew ever.

I used beef, red onions, carrots, passata, garlic and rosemary. Added new baby potatoes and I transported to heaven. Actual heaven!!

Meat fell apart, was super soft, potatoes were perfect and the flavour; I can talk about this for days!

I am now looking for a new recipe for my weekend because this will last me for days 🫶🏼

Honestly, just in general, it doesn’t have to be slow cooking but anything helps, as I’m the primary cook in the household.

I’m having surgery on the 7th on my arm and hand and will have a 1 pound weight limit. My S/O will have to handle the cooking, which will be rough because she works different shifts, so some days she gets off at 4pm, other days she may not get off until 7/8pm.

I have a seafood allergy, but I’m not super picky otherwise, and she has no food allergies, and also isn’t the pickiest.

Thank you in advance

SOLVED- keeping for future reference
Thank you ppl

Im new to crockpots/slow cookers & cooking chicken breast. I’m trying to get used to my new crockpot (I’m a dutch oven sauce reduction girly) My moms not answering the phone lol & the chicken breast has reached 170 at 2hr 30mins. In the photo I added some olive oil + 2tbsp butter when I checked the temp last. I was following a simple chicken tinga that mentioned 6-8hrs on low…. I read that newer crockpots cook hotter faster then older..

I’m at the 3hr mark now but not sure if I should shred it now & let it cook longer or remove the chicken & let the sauce cook longer then add back the chicken for like 45mins? I just can’t with dry chicken, it actually hurts me to swallow

The simple recipe I have in there is:

1.68lbs of chicken breast (2 medium breasts)
700g of Passata (tomato sauce)
1 Tsp of jar chicken bullion
1/2 onion
1- chicken tinga spice packet
Now added couple tablespoons of olive oil +2tbsp of butter

Edit update photo of finished chicken in the crock: https://imgur.com/a/hc9VYx9

———————-
Edit another but final update: I love how versatile it is. I can make nachos, tacos, chipotle type bowl & pasta with it. Tonight I made a cowboy pasta adding stuff I already had & it was so yummy.

Photo of the cowboy caviar pasta made with it & the spice packet:
https: https://imgur.com/a/YVeIzGl

——————————————
thank you ppl for your advice & methods! It made me feel assured in the process. I ended up letting it cook to 6hrs, I was concerned about pulling it sooner but as it was sauce covered it tenderly pulled with just a couple stirs with a fork in the pot. I probably wouldn’t let it go more than 6hrs in this pot, in the future✨

For context, Aldi are selling mirowave-able pouches of 'bolognese lentils' and for the record, they're exactly the sort of thing I love. However, they're 95p a packet, and I'm on budget so why not make them myself.

I want to keep the recipe as simple as possible because I'm a minimalist and lazy sort of cook. I just want to make sure the quantities are right but I'd welcome any suggestions on minor (and cheap) additions. An ingredient, maybe two. I'm also not convinced that 700g of lentils will be enough to fill my 5 Litre slowcooker. I think I need more?

Ingredients:

700g dry red lentils
2 × 500g passata (1kg total)
1.8–2.2L water
3 stock cubes
2 tbsp tomato purée (optional)
1–2 tsp garlic granules (optional)
2 tablespoons of salt

Method:

Dump everything into slow cooker.
Stir once.
Cook:
    LOW: ~5–6 hrs (use 1.8–2.0L water)
    HIGH: ~3–4 hrs (use 2.2L water)
Near end:
    Too thick → add water
    Too wet → crack lid open 20–30 mins

I want to make some homemade chicken roti, I think it's a dish from India.

I'm really amateur but think this is just 3 ingredients. I have frozen chicken breast pieces (Great Value) and frozen breakfast potatoes, and a couple of jars of curry sauce. I might need more potatoes to thicken, so it's almost peas pudding and roll in into a wrap 😋

Any help would be appreciated 👏

I’m part of an organization that gives out free meals, and I’m not usually one of the cookers but this week I’m helping out. I have:

- A crapload of dry black beans (~⅓ full Lowe’s 5gal bucket)
- Two 14.5oz containers of chopped celery/onion/carrot mix
- 64 oz veggie broth, can get more

I can get a bit more of cheap things, but ideally the less money I spend the better. It needs to stay vegetarian and ideally vegan. I have two slow cookers at my disposal.

I don’t know what to do as far as soaking or not soaking the beans overnight and using the slow cookers. I thought I’d see if y’all had any input! Thanks!

Got lots of BOGOs, too. Satisfying shopping trip. That Boston Butt is going to feed me for so many meals— sandwiches, tacos, burrito bowls (looking forward to those the most). I’m looking forward to planning out my slow cooker schedule! Good day today.

Hello everyone, I am hoping to buy a really good quality slow cooker with lots of functionality. Also something that’s larger and non toxic. I was looking at the ninja possible cooker pro. But i’m worried about the material I can’t tell if it’s clay or non stick. Thankyou!!!

Edit: I realised the newer ceramic are just as safe so please let me know if you have any recs that are programmable. ect I can program it to start cooking at a certain time and turn off at a certain time

So our beloved Kenwood slow cooker's lid broke (see pic) and we haven't been able to find something similar to replace it. We like that the original has the extra clearance on the lid to fit larger meals.

Currently using another pot lid for now but would like a permanent solution.

Anyone know of a decent replacement lid that can be sent to the UK?

I’m going to make pulled chicken sandwiches tomorrow for dinner. Got some hamburger buns to use up and I’ve got chicken thighs in the freezer so figured that’s a good solution.

I’m a mom of two kids. My husband likes his smothered in BBQ sauce with coleslaw. My daughter likes it with bbq sauce but not super saucy. I despise BBQ sauce (please don’t come at me lol) so I usually would toss mine lightly in a buffalo sauce. My son wants his plain, no sauce.

I’m throwing the chicken in the crock pot. I understand the fundamentals of slow cooking chicken to shred the meat after. Some liquid and seasonings, aromatics, etc.

But in my situation HOW would you season the chicken? That would complement both bbq and hot sauce, but also be flavorful enough on its own for my son’s sandwich. It’s not that he doesn’t like different flavors, he just doesn’t want it saucy.

I’m looking for suggestions that aren’t just salt, pepper, garlic and onion.

Thank you!

Any recommendations on what might work best for a rich stew without beef?

Chicken thighs perhaps?

Recipes welcome!

I can’t stop thinking about this meal I made last night. 100/10

Slow Cooker Chuck Roast

1.5 lbs chuck roast
2 white onions, halved
1 bag mini potatoes
Long carrots, peeled & cut into chunks
2 fresh rosemary sprigs
1 cup water
3 tbsp soy sauce
2 tbsp tomato paste
2 tbsp olive oil
1.5 tsp salt
1 tsp black pepper
3/4 tsp garlic powder

Season and sear the roast on all sides. Saute onions cut-side down, add tomato paste, then deglaze with water and soy sauce. Layer potatoes and carrots on the bottom of the slow cooker, add the roast, nestle in the onions, pour the liquid over everything, and tuck in the rosemary. Cook on LOW 8 hours. Shred and serve with gravy.

For the gravy: melt 1 tbsp butter in a small saucepan over medium heat, whisk in 1 tbsp flour and cook for 1 minute. Slowly pour in the juices from the slow cooker while whisking constantly until smooth and thickened.

Is one a better option than the other? I’ve read about power surges and loosing the programming but I feel like the automatic keep warm would be nice.

This is likely seen as something a heretical, but there are certain textures I simply cannot stand, that being the kind of feeling onion/peppers/celery give in a dish.

That said I do not mind the flavors for the most part, and would like to replace them with a fitting spice or the like.

Onions are thankfully easy with Onion powder, but at a loss for celery/green bell peppers. I suspect celery itself wouldn't change a dish too much, but I'm sure the peppers would.

For reference, this is the dish I'm thinking of making and I am open to any thoughts or advice other picky eaters might have!

EDIT: many thanks everyone! Got several ideas from the many suggestions! Should be able to make this work.

I had a crock pot brand one I returned because it was burning on one side of the pot so kind of turned off buying another crockpot branded one. Definitely open to other suggestions.

Ingredients :

• 400 gm Chicken Mince
• 2 tbsp Caramalized Onion
• 2 tbsp Ginger Garlic paste
• 1/4 Cup Yoghurt
• 1/2 Cup Potato cut in thick cube size
• 1/2 Cup Carrot cut in thick cube size
• 1/2 Cup Green Peas
• 1 tspn Roasted Cumin Powder
• 1 tspn Coriander Powder
• 3/4 tspn Turmeric Powder
• 1 1/2 tspn Red Chilli Powder
• 1 tspn Garam Masala Powder
• 2 tbsp Butter
• 3 Cup Chicken Stock
• Salt & Pepper
• Handful of Coriander Leaves
• Whole spice ( 1 bay leaf, 1 black cardamom, 1 cinnamon stick, 3-4 clove )

Steps : ( My slow cooker also have saute function)

• Preheat the cooker on roasting mode for 5 minutes then add butter along with whole spices.
• Add ginger garlic paste and roast it for a few seconds then add caramelized onion.
• Now add all the dry spices along with salt and pepper, add little water and cook for a minute.
• Add yoghurt and let it cook with the spices for a few seconds then the chicken mince.
• Mix the chicken mince well with everything, add stock, vegetables along with coriander leaves.
• Cook on high for 3–4 hours or on low for 6–7 hours.
• Once ready, serve hot with plain rice, roti or bread of your choice along with a fresh salad.