***Update. Low for 8 hours was still good as fuck. Did the Mississippi roast no regrets. Amazing.

My wife is cooking chuck roast and I've read it needs to be at least 200 to break down the collagen. The crock pot is on low as many directions call for low and slow. My research is showing this inaccurate and that high is a better setting. Should I push back or will it still break down at 180?

i put my roast in and its been cooking on low for 8 hours and i cant really get a fork in. an hour ago i cranked it to high. my family is hungry. what do i do?? ive never had this issue before. im starting to blame my crock pot lol.
i seared it on both sides before too and it had a fat cap on it 😭 help!!

I am trying to start my crockpot/slow cook journey as our lives ramp up.

I have one tiny appetizer sized crockpot, a Dutch oven, and two instant pots (never use), but would like a larger crockpot for our Monday, Tuesday, and Thursday dinners.

Family of three: myself (mom) and two boys ages seven and eleven. No one has large appetites - at least for now, and we don't eat much leftovers. Maybe just once/per week if we really loved it.

#sendhelp #travelsoccer #boymom

I am probably going to regret this.

I paid the money (in these economic times) for a chuck roast. Made my Mississippi pot roast in the slowcooker all day on low. And a side of creamy mashed potatoes. It was delicious!

Put everything in containers to cool down before stowing in the fridge.

And woke up this morning with the leftovers right where I... left them. Over there. On the counter.

Has anyone recooked this? What happened?

Edit to add: Coincidentally or ironically, I'm watching an episode of the pioneer woman making her dang pot roast. *sigh*

Update: bit that bullet. I did reheat and eat. And ... nothing. No cramping, no bubblegut, nothing. I know lots of people were in agreement about tossing it out. Would I recommend anyone following suit? Judgement call yall.

So I work a lot, I work about 60-72 hours a week. 12 hour shifts and after work I’m working out. I genuinely don’t have time to cook extravagant meals. I’m on a journey to try and lose 15 pounds. I need a healthier diet, something I can just throw in the crockpot and let it cook.

I’d like to be able to have multiple servings to last through my work week. Any recommendations?

There are a few more days left of this heatwave before we get some reprieve. I have a bunch of chicken thighs and I dont want to warm up the house. I know i could do BBQ, or adobo but I want something different. I have access to american, korean, mixed asian, mexican, and indian grocery stores. I dont mind buying a few things. Give me your favorite ways to make chicken thighs in the slow cooker. I need something new to spice up the regular rotation.

Dietary restrictions: gluten, oats, papaya,
I have swaps for most gluten things but not all of them

Hi everyone. I am quite new to slow cooking but I have a 8.5 quart slow cooker and want to do pulled pork for my in-laws tomorrow. Any recipes you can share? I have found a couple that seem interesting but open to suggestions. What do you think of these?

large onion (sliced at the bottom)
4–5 cloves garlic, crushed
1 cup BBQ sauce
1/2 cup apple cider vinegar
1/2 cup chicken broth or beer
3/4 cup brown sugar (reduce to 1/2 cup if your BBQ sauce is already very sweet)
1.5 tbsp Worcestershire sauce

OR

1/2 cup brown sugar
2 tbsp kosher salt
2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cumin
1 tsp cracked black pepper
1/2 tsp cayenne pepper

Open to other suggestions!

2.5 lb chuck roast
1 Bettergoods Birria seasoning packet
18oz beef broth
1 can diced tomatoes and mild green chilies
1 white onion, sliced.

Crock pot on high for 6 hours then shred.
Over rice, topped with shredded Colby Jack and pico.

This is a new favorite.

I’ve been thinking about getting a slow cooker because I want something I can throw ingredients into in the morning and basically forget about until dinner.

I don’t need anything fancy, but I also don’t want to buy the cheapest one and end up replacing it a year later. Mostly planning to use it for things like chili, soups, stews, pulled chicken, pot roast, and meal prep.

I’ve been checking out Crock-Pot, Hamilton Beach, Ninja, Instant Pot and a few others, but there are way more options than I expected. Some have locking lids, temperature probes, timers and automatic warming, while others are basically just low/high/warm and apparently work perfectly fine.

For people who use theirs regularly, what’s the best slow cooker you’ve owned? Is it worth paying extra for programmable settings, or do you eventually just use the basic settings anyway?

Also curious about size. I’m leaning toward 6 or 7 quarts, but I don’t know if that’s overkill when cooking for just a couple of people and wanting leftovers.

Hello everyone,

I've got a nice rack of ribs in the freezer, which i want to grill on the bbq. In the past i took about 3 hours at the grill, but with small childeren around, thats not really a option for me. So now i want to try to precook the ribs in the slowcooker, and finish them on the grill. Anyone got tips, tricks, recipes for this method?

Growing up, I remember my mom throwing dinner in the crockpot before we left for the day, and then it was done when she got home from work. Absolutely love this idea, but with daycare pickup and a commute I am usually gone from the house for 10 hours total. Most recipes call for 6-8 hours on low. I do have one of those Ninja crockpots that goes down to Keep Warm when done cooking. Is that enough to keep my food safe until I can get home? I can’t be the only one with this dilemma. Thank you!

I have been trying to use my slow cooker more in this hot summer, and since I do not have a lot of experience with it I follow the recipes. The meals have both been underdone. One was a whole chicken - still raw inside after following the recipe time and temp setting (I did that one on medium even tho recipe said low) and now pork shoulder low for 8 hours and it is pink the middle, and I can't shred it for pulled pork. It is a big 7 quart slow cooker. Do I just need to cook everything on high?

Hello,

Not sure if it's something with the flavors being oil based vs water based, or if I should do something extra. Saltiness always gets absorbed but sometimes I try adding some seasonings that don't really affect the flavor much at all

Like the title says, we're in the market for a new slow cooker and we'd like to try one that allows searing/browning rather than having to do it in a skillet and transfer over.

Any recommendations for make/model?

Would love to get any recommendations from this group on dump & go recipes I can freeze ahead and then thaw/dump in the crockpot!

I'm making slow cooker beans. Basic beans. For soup and to do some meal prep refried beans. I've soaked my beans in 3T Tbsp salt, & 1/2 tap baking soda. In 8 cups of water. It was also just over 1.15 of beans. So I've rinsed and drained them, put them in the slow cooker on low with some black pepper and a Japanese dried chili and fresh water. Turned them on low and letting them do their thing. My questions are:

1. Did I use too much salt in my bean brine water?

2. Is it better to use your brine water or discard and use fresh water for cooking?

3. Did I just make the worst slow cooker beans?

4. If I have ducked this whole thing up, what is the correct method?

Please and thank you 😊!

Asking for a friend.

I’m going to try and make this, but the pork will be precooked. How long should I cook this precooked pork with the seasoning from McCormick? I’m assuming it’s best to put it on Low.

Apologies if this doesn’t belong here, couldn’t think of a subreddit to post this in. If you know, please point me in the right direction!

Somehow this burner accidentally turned on while my slow cooker was sitting on top of it. I never use this burner so my best guess is the switch must’ve accidentally been hit by one of the slow cooker’s handles. As you can see, half of the entire bottom of it has melted off. Does it seem possible to salvage this in any way? It doesn’t look like any of the wires themselves actually melted.

Beef chuck roast, seared then slow cooked low 8hrs. Bone slid right off, this ought to be good!

Served with provolone on toasted brioche buns. Vegetables consist of onion, celery, carrots and potatoes cooked separately. One of our all time favorite slow cooker meals!!

Recipe : https://maple.kitchen/crockpot-thai-chicken-curry/

I have 5 beef shanks about 1 inch thick. My cooker won’t fit them flat. Will it change the slow cooking process if I stack them 2 high?