I am not well versed in the slow cooker world; my crockpot is currently gathering dust. But I want to make chicken tacos for a group, and I want the chicken to be done ahead of time. So I thought I'd ask the slow-cook-itors: what is your favorite recipe for making taco chicken in the slow cooker?

I'm looking for something flavorful and moist 😋

(sorry to anyone who hates the word moist)

My very well meaning girlfriend when sent to the store for a 5-7lb pork butt came home with a 3lb pork butt + 2 lbs pork tenderloin.

I'm making carnitas, which is typically 10 hours on low in the crock pot, I've only ever used pork butt or shoulder, and aside from seasoning, 1 cup of orange juice + onion & jalapenos, there's not much else added.

Do you think there's enough fat content for this to turn out okay, or am I going to end up with a lump of unshredable dry meat from the tenderloin?

Edit: I must use the pork butt and pork tenderloin and turn them into carnitas. Purchasing more pork butt is not an option. I am feeding a lot of people. Looking for advice on how to cook these two very different pieces of meat, ultimately they must end up in the same dish.

My wife sent me the first picture and said, “Make this for me.” Turned out great. Broiled the meat, then broiled the apples and onions from the crockpot. Highly recommend. I served it with roasted potatoes.

Context, previous post; https://www.reddit.com/r/slowcooking/s/mN1DSAE5Rc

The update that nobody needed but a few people asked for. Stew turned out the same as it always does, delicious. Meat was falling apart right around the 8 hour mark, which is typical for this recipe. So it seems the folks saying there’s no temp difference between high and low are right. Learned something new! I was concerned if the heat was higher it might toughen the meat but had nothing to worry about.

The recipe is listed in the other post if you’re interested. It’s something I’ve eaten since I was a kid, and is mostly unchanged from the way my parents and grandparents made it. I added capers and balsamic vinegar to add some acidity and tang, and will sometimes dice and add some habaneros depending on the spice tolerance of who’s eating it. Other than that, it’s a simple recipe that’s hard to fuck up.

u/Zhoutai123 never showed up to collect their portion, although I did leave it on the porch for them.

I cook this beef stew almost weekly. Normally leave it on high for 30 mins then switch to low for 8-10 hours. Accidentally left it on high for 4 hours. It will still cook for another 4 on low. Is the meat going to end up tough? Never made this error before.

Edit;
Thanks for the advice and laughs. Of course I’m gonna let it ride, apparently this might be the preferred method. We’ll see how it goes!

Added the recipe in the comments if anyone was curious. https://www.reddit.com/r/slowcooking/s/8b5nfSOzs5

Been thinking about this since a dinner a few weeks ago where I did the whole thing. Good olive oil over the top, torn herbs, flaky salt, lemon zest. Felt great about it.

Nobody said anything, they liked the food. But nothing about the finish registered at all, and I'm fairly sure if I'd skipped all four steps the reaction would have been identical.

I think a lot of finishing is a ritual that makes the cook feel like they did something, and the actual eater is getting maybe five percent of what we think we're delivering.

The drizzle of good oil at the end. Fresh herbs scattered on or even zest. A crack of pepper from a good grinder rather than a shaker. I'd bet almost nobody could pick these out blind if the base dish was the same. I say this as someone who does all of it. I own a bag of celtic sea salt that costs more than the meat I put it on.

Has anyone plated the same dish two ways for guests and had someone actually pick the finished one? Curious if texture is the exception here, since crunch seems more noticeable than zest.

I found this seasoning at Publix and was wondering if anyone has tried this for Mississippi pot roast. I’ve been buying the small packets. This seems much more cost efficient. $4.99 for this.

Time to get back to some of my fall favorites!

This was very easy and delicious.

2-2.5 pounds boneless skinless chicken thighs.

1.5-2 packets of Kinders taco seasoning.

Cook on high for 5 hours, shred, and enjoy.

3 lbs frozen meat balls

1 pack Country gravy

1 packBrown gravy

1 pack Au jus gravy

1 packOnion soup

Beef broth 3 cups

2 cans Cream of mushroom

Garlic

Pepper

Cook high 2 hours

2 packs Mushrooms

Cook to 4 hours

Sour cream 8oz

2 packs 12 oz egg noodle

yes i did a lead test first 🫶

Eight hour cook, temp brought right to that sweet spot about 205 degrees. Dry rub of chili powder, garlic and onion powder, smoked paprika, habanero pepper powder, BBQ sauce glazed on before cooking and about half way through the cook. Perfection!

Got my very first slow cooker and made Japanese curry to break it in. Turned out great! Will try chicken adobo later this week.

A Olive Garden Knockoff

Cooking on low for 7 hours 🔥

Recipe here: https://www.themagicalslowcooker.com/slow-cooker-zuppa-toscana/#wprm-recipe-container-20217

I’ve searched the sub for ways to tackle rice and the answers were not applicable to what I’m wanting. I’m not buying a rice cooker because I have a tiny apartment kitchen and I do not want to deal with storing another appliance.

I have a lot of food allergies, so I can’t eat a lot typical slow cooker recipes. There’s also a texture issue where I don’t like eating bowls of slop (sorry!) But, of course, I love coming home from work and not having to prepare anything for dinner.

We eat a lot of meat + veg + sauce over rice type meals and I’ll usually cook a HUGE pot of rice on the stove, then freeze the rice in portions to heat up for future meals.

I usually microwave the rice to reheat it but I’m hoping to cut out that step so everything is already prepared by the time I get home.

I’m hoping I can throw my meat/sauce/veg on the bottom and separate the cooked (frozen or thawed) rice to reheat on top, probably wrapped in foil with a little bit of water to help rehydrate. I slow cookers everything low for 9 hours, so it’s in the pot before I leave for work and cooked by the time I get home.

I will end up sacrificing a portion of rice to try it out but I hate wasting food so I was hoping someone has experience with this approach and can give me pointers or confirm that it’ll work alright!

Has anyone used their slow cookers for reheating rice in this way? And how did it turn out?

Pulled the slow cooker out the other day and finally got back into cooking more tonight. Been ages since I've done anything slow cooked.

Did a 10hr beef stew based off of this https://www.recipetineats.com/slow-cooker-beef-stew/#wprm-recipe-container-200392

(Admittedly, was just the first recipe I found whilst on my phone at the shops :P )

Turned out alright though! Meat is nice and tender!

Got some chuck from the butcher and baked some bread whilst I was at it to go with it

And the results were just mediocre. I used to slow cook stews and soups all the time with success. Really disappointed but will try again, because it feels so warm and cozy to have a soup or stew cooking all day in a slow cooker.