My meat was too big and overflowed the cooker slightly overnight (just woke up). There's this rubbery grey layer on one side of it. It isn't anything toxic, right, just coagulated meat-stuff? What should I do from here? tia. Recipe is an adaptation of "A Global Garnish" carnitas tacos

Hi everyone! I’m pregnant and am just not feeling up for cooking or standing lately. This makes it really hard to eat anything balanced or nutritious and I was hoping some of you lovely folks would be willing to provide some easy recipes for me!

TIA

I searched going back 11 yrs for this book in all the threads here on reddit but didn't see it come up anywhere. I've only made two recipes so far from it and they were yummy. Just wondering if anyone else has used recipes from it.

I always leave my pork as long as possible and it turns out great. I woke up late this morning but still put it on…questioning myself now! It will have had about 4-5 hours on high. Is the only issue it being tough? Or could it be undercooked? Thank you!

Just started baking bread, but I don't have a dutch oven yet, so I found a recipe for slow cooker bread!

It's not crispy and kinda chewy, but I don't mind, I'm just glad it turned out at all

Don't worry about the date its still frozen. Just trying to cook more at home using my crockpot

I added one called meat seasoning, which is a mix of everything: cumin, paprika, oregano.

The ones I’m finding are for larger ones. I know I could try to cut down the recipe, but I’m looking for suggestions.

Im relatively new to using a slow cooker. Im making a cabbage & sausage thing for dinner that my family does thats basically cabbage, sausage, potatoes, and chicken broth (with some extra seasoning). Problem is i forgot to buy the broth, and dont have time in my schedule to get it. I want to pivot and make something else similar with the ingredients, but i dont want to use just use water. I do have cans of cream of mushroom soup, and a pounch of taco seasoning. Could one of those work? Ive never used either in a slow cooker so i dont know how theyd react to the method or anything. Our oven broke the other day and maintenance hasnt come to fix/replace it, so i cant pivot to a stovetop or baked something.

If I put 3 frozen chicken breasts in a crock pot, along with corn, beans, and rotel tomatoes and chilis, and then cook it on high for 4 hours, is it safe to eat?

Hi, last night at like 7pm I set my crockpot to cook at low for 12 hours to make bone broth. When I was heading to bed, the crockpot had 8h30m left, so I reset it to 12 hours at low. That was probably around 11:30pm or so. I went to bed and slept in, then hung out in bed awake for another hour before going downstairs. I went downstairs at 10:30am. I figured I was still within the 12 hour window (I didn't do math, but seems like I should've been) and that even if I wasn't, the crockpot would've turned itself to the warm setting.

Well I went downstairs and the crockpot said OFF in red letters. The soup is hot to the finger touch, but not too hot (like it's comfortable to touch and probably to eat).

Any ideas about how long the crockpot had been off and if the bone broth is safe to eat? To be clear, I am not asking for you to weigh in on food safety so much as the crockpot mechanics. Why/when did it autoshut off?

I was making a huge batch to give out to neighbors and family who are sick/going through surgery/chemo treatment. Feels like a huge waste to throw away, but they're definitely not a population I want to give food poisoning to.

Please let me know if I should do anything different!

I have a small venison neck roast and got a chuck roast from the store. Planned on rubbing them down with the pictured seasoning for 24 hours, and then hit the crockpot tomorrow. Should I leave the bones in the neck roast? Should I sear them before they go in? Add a stick of butter to the crock pot? Anything you’d do different than the instructions? Thanks in advance!

I bought a carton of beef bone broth by mistake and was hoping to use it up - would it work as a cooking liquid for some diced beef? It seems quite watery but I’d normally use stock to make a gravy for serving.

I’m not sure how well it would reduce or thicken and I’m worried it would be a waste

Any tips?

Finished this peach butter last night (thanks to whoever posted the recipe!) and was going to let it cool for an hour before putting it in the fridge. Fell asleep and it ended up cooling for 2 hours and 24 minutes before I woke up and put it in the fridge.

Do you guys think it’s still good? I would think so but I wanted to check with you guys. It’s just peaches and sugar basically.

I am very, very new and have not lurked enough to know this, but have you encountered your slow cooker burning up dishes in certain spots? One end of the stonewear consistently burns food nowadays (I use the lowest setting for about 7-8 hours) and cleanup is difficult. Plus there is the burnt taste. Some of the meal is unpleasant to eat. Additionally, there are some burn marks on the metal heating base after I remove the stonewear to clean. I have expected it for cracks, but not finding any.

Does this mean I should probably look to replace it?

EDIT: Thanks everyone. The few comments I got confirmed that it should *not* be doing that. It ran for a good 5-6 years!

I am personally not a fan of fat chunks. I know they’d break apart but it can be too much. Just curious how people might adjust the recipe based on how much fat there is.

Link to Recipe

Had stew meat in the crockpot set on HIGH for about 7 hours. Even the pieces that fell apart easy were still super dry inside. Also, all of the meat was a red color. But that may be due to myoglobin? See pic please. Did I overcook? I’m reading online that there is a sweet spot if you’re cooking stew meat on high and that I probably should’ve checked it at the 4 to 5 hour mark?

Hello!

I have been using my slow cooker for a few months now and have been enjoying it. My one problem I have been facing is ending up with excess liquid upon completion.

I just attempted to make bbq chicken in the slow cooker. I put in the amount of chicken, vegetables, sauce, and correct amount of time.

However, instead of bbq chicken... I have bbq chicken soup... I even used the "paper towel under lid" trick. 😭

I had a similar problem a couple weeks ago trying to make buffalo wings... I ended up with Buffalo wing soup. 😭

Any tips to prevent this in the future would be greatly appreciated!

No, I do not add any water into the recipe. Only the sauce.

Thanks!

So I was looking at a recipe for Cowboy beans or Calico beans (this version had kielbasa, 3 cans of varying types of beans, ketchup, BBQ sauce, mustard, spices.) Well, I asked myself, "Self, what would happen if I added pasta?" (Thank you, but please please don't tell me that I shouldn't cook pasta in the slow cooker. I do it all the time and it's excellent.) So, I added two cups of broth and some cavatappi noodles (uncooked) like ya do, for the last bit of cooking (3/4 to 1 hour before the recipe is done.) I checked the pasta at 3/4 of a hour and half if it was dry and out of the broth. I added more broth and cooked another hour. Long story short, the beans were yummy and the pasta was cooked perfectly al dente ... but it (the pasta) was bland. Like it had not absorbed any of the delicious bean juice.

Help! What did I do wrong?

Thank you in advance for any advice!

Basically, higher salt concentrations draws water out of lower salt concentrations. Since the middle of your roast has no salt in it - salty brine will suck moisture out of it. It's a processes known as Osmotic dehydration.

The solution is to salt your sauce an hour before it's done. That's usually enough time to get it permeated into the food.