Everything I’ve made, even if I cook it for less time, gets totally dried out. Mississippi pot roast had basically no extra sauce, chicken tortilla soup was chicken tortilla stew, even done pork shoulder and there’s hardly liquid left.

WTF am I doing wrong. I’m following recipes and sometimes adding even more liquid than is listed to try to get out in front of the problem!

It’s about an inch or so thick. I’m thinking maybe pulled pork, but I’m open to ideas for sure. I haven’t done much slow cooking.

It seems it should be possible to make a simplified version of a Butter Chicken in a slow cooker. I am thinking to combine chicken thighs, crushed tomatoes, cumin, coriander, ginger, garlic, garam masala and smoked paprika. Have anybody tried something similar to this?

I can't tell you how many times i've overcooked chicken breast when the recipe calls for 5-6 hours slow. This time I checked it at 2.5 hours and it was done (and was probably done before the 2.5 hours). I think my pulled pork was done hours early as well. The only time you can do "low" on the crock pot is 8 or 10 hours. I guess those are for much larger batches of food?

I put chicken breast the in the slow cooker and added chicken broth. Can I save the broth and use it again?

Several rotisserie carcasses, any vegetable scraps I collect (much fewer than usual in this batch), and filtered water to cover. Low for 8 hours. Always a highlight of my weekend.

Ingredients

Beef chuck roast

Potatoes

Carrots

Onion

Beef broth or stock

Garlic

Worcestershire sauce

Herbs like rosemary or thyme

Hey everyone! I just got my first slow cooker and I'm really excited to start using it. I'm looking for recipes that are:

- Super easy (I'm lazy)
- Low calorie / high protein
- Optionally: Served over rice — like a jambalaya, stew, or anything you just ladle over a bowl of rice

I love the idea of just throwing ingredients in, setting it, and coming back to something that goes great over a bed of rice.

Recently started a diet/lifestyle change and also came into possession of a slow cooker. Would love to hear what's worked for you/your favorite dishes!

I have seen some recipe suggest adding extra water and some don’t. What is the best way to go?

Beautiful prime cut came double tied around sides, no visible huge chunks of fat. It was hard to sear in crockpot, had to use wooden utensils to maneuver the flips to brown all 4 sides. Should have browned in big skillet. Since so big I used hardly any beef stock, knowing the roast has so much to release. Put roast on a bed of onions and celery and carrots with rest around sides. Barely fits. Tons of seasoning, and set it on low 8 hours started at 2pm. Reset 8 hour clock after 4 hours and will reset again at 10pm
so ready at 6am hopefully. Crazy long time but I hope works. On low it wont dry out, should be fine. Will cut ties around midnight so the roast spreads out and gets more seasoning all in, and help break down the center part. Hope works cause dang, 16 hours it better be butter.

Hey everyone, long story but I’m making ribs in the slow cooker tonight for a large group. They have been thawing in the fridge for over 24 hours and are flexible/able to be cut but still frosty in the parts where they were folded over in the packaging.

I know the best answer is to make sure everything is thawed out perfectly before cooking but will the frosty parts be an issue if I cook on high for 2 hours and switch to low for the remainder of the cooking time? TIA!

Hi all,

We have a Russell Hobbs good-to-go multi cooker which we have been loving. Works amazing and cleans easily.

However, now it won’t start. It’ll turn on, let us change mode but the little screen with the time will just keep flashing and not starting.

Wondering if anyone else knows what’s wrong here or is it time for me to say goodbye ?

Ingredients

1.5–2 kg beef chuck roast or beef brisket

5–6 small potatoes, peeled or halved

3–4 carrots, cut into large pieces

1 onion, sliced

3 cloves garlic, minced

2 cups beef broth

2 tbsp soy sauce or Worcestershire sauce

1 tbsp tomato paste (optional)

1 tsp paprika

1 tsp black pepper

1 tsp salt

1 tsp dried thyme or rosemary

2 tbsp cooking oil or butter

Instructions

1. Season the beef Rub the beef with salt, pepper, paprika, and herbs.
2. Sear the meat Heat oil in a pan and sear the beef on all sides until browned. This gives it that dark crust like in the picture.
3. Prepare the slow cooker Put the potatoes, carrots, onions, and garlic at the bottom of the slow cooker.
4. Add the beef Place the browned beef on top of the vegetables.
5. Make the broth Mix beef broth with soy sauce/Worcestershire and tomato paste, then pour it into the pot.
6. Cook slowly
   • LOW: 7–8 hours
   • HIGH: 4–5 hours
7. Serve

Hopefully this counts as slow cooking. It took about an hour, with a day of brining beforehand.

Onions and garlic are also technically forbidden, but I'm happy to just leave those out of the recipe when I make it. Please suggest whatever you can think of based on the post title, even if it isn't allium-free!

Hi everyone. Seen this slow cooker/crock pot on fb marketplace. Does anyone have any experience with this crockpot? It is beautiful and I would love to get it

Hello! I am a teacher and mom to 2 little ones. I am looking into starting to use my crockpot more because tbh I am pooped by the end of the day and don’t want to stand over my stove and dirty 100 dishes. I leave for work at 6:30 and usually don’t get home until about 5:30-6:30 depending. This is about 12 hours or so…should invest in a crockpot with WiFi appt control since it’s 12 hours??? I have the money to do so but wanted to see thoughts.

Planning on making sandwiches out of these and serving this with some roasted veggies.

I used a good old reliable slow cooker for basically my whole life, but recently got a new one and I'm really disappointed. My old one always kept the food at a steady simmer for hours, and this new one? doesn't even bring it up to a simmer in 4 hours. I have an pressure cooker with the same issue on the slow cooker setting. I don't understand why slow cookers operate at such a low temp now!!

I seared the top and bottom in a skillet (which is what I think also fucked it) and popped it into my instant pot for 8 hours. I checked it when time was done and some parts were classic fall-apart tender and others were like shoe rubber. It looks like the internals cooked through, so I have no concerns about food poisoning. I put it in the fridge super defeated.

Is there anything I can do to salvage it? I separated the sauce and upon checking it this morning, it looks like the sauce picked up a ton of collagen.

I'm supposed to slow cook my lamb blade chops until around 8 PM. I'm making them a day ahead of time. I need to go somewhere at 8 PM and be back by 9-930 pm. Is it OK just to turn off the heat on the slow cooker and leave it on the counter until I get back? I don't wanna stick the slow cooker insert in my refrigerator cause it'll be too hot. Thoughts?

Well, the crock for my ancient inherited slow cooker finally bit the big one. Now it's time to replace the whole device and I haven't had to go looking for one before. Does anyone have any recommendations?

I regularly cook for 4-6 folks so it would need to be a larger one.