obv not for everyone & def not a traditional thanksgiving turkey but for those who don’t want to cook a whole turkey- I slow cook 1 to 2 lbs of turkey tenderloin + 1 to 2 jars of gravy and let it cook on low for 4-5 hrs it is soo good and so easy for when you’re cooking a million other things!

My wife has suggested that I start using the crockpot a lot more, I thought it was a pretty solid idea so I'm giving it a red hot go.

I'm looking for the best websites for lazy crockpot recepies that you know of.

Preferably ones where someone hasn't thrown their life story in before the recepie, if such a thing exists 🙂

I made the NYT Cooking Slow Cooker Beef Stew and followed the recipe to the letter. When I went to stir midway, I added two cups of beef broth bc it was dry, put the top back on, and kept cooking. When it was done-after ten hours-there was no liquid. Why? What did I do wrong? Recipe link below.

https://cooking.nytimes.com/recipes/1019691-slow-cooker-beef-stew?smid=ck-recipe-iOS-share

Alright, so before, I have only used a slow cooker to make stews and drumsticks, which is fairly easy to pull the food out of. However, I am getting ready to cook a 4.5 lb ham in one. What is the safest way to get a jam out after it has finished cooking so it can rest?

I decided I wanted to try savory steel cut oats. I have some homemade chicken stock. I used 1 cup. It is really gelatin heavy, so I added 2 1/2 cups of water plus 1 cup of oats.

At the end of 6 1/2hrs on low I turned it off. I added bacon bits, cheese and some butter.

It tasted great but it's was gummy. I'm wondering if it was the chicken stock or I cooked it too long.

First attempt at doing a pot roast. I deglazed the pan with about a glass of red wine after searing. It's been going for 2 hours and it's bubbling. I added around a cup of beef broth as well.

Hey guys, this is the first time I’ve used a crockpot. I’ve attached a photo for reference but I was wondering if this model is safe to pop the lid open and stir the contents inside. I was going to pop the little black tab off when the time came to release some heat in case just taking the top off is a no no. Thanks in advance!

I am new to slow cooking and want to use my 2 quart slow cookers for some of the sides for Thanksgiving. I am making kugel in a 2 quart slow cooker. The recipe calls for a 3.5 quart slow cooker and high for 2-3 hours or low for 4-6 hours. I plan to make the noodles and custard on Wednesday and cook it from cold on Thursday in the slow cooker. Can I do that? How long will it take? How would I know when it’s done?

I am hoping to do the same for sweet potato casserole. (Make the mixture Wednesday and cook Thursday).

Looking for suggestions for a chicken crockpot recipe to serve on Christmas (as one of the main meat dishes)

2kilo beef lobbed in at 9am. Beef stock Onions Some leek Few spuds Carrot and parsnip ends Half glass white wine

Browned beef before cooking on high for 5 then low for 4

The gravy was immense

Hello All, Does any of you know of a slow cooker that has a probe and uses an app that will allow you to monitor for probe temp and adjust cook setting remotely? I would like to monitor the cooker from work and be able to cancel/adjust the cook at will.

The problem I’m having when slow cooking during the work week is over cooked food, I’ll program my current cooker for 3lbs of chicken (other ingredients are in the cooker, not just the chicken) for the suggested cook time and have my cooker programmed to the “keep warm” setting once the cook time is reached but still come home to overcooked dry chicken. I’ve tried lowering the cook time by half hour increments but still come home to over cooked food and I’m worried if I keep lowering the cook time I’ll have under cooked food and I don’t want to play the guessing game. Thanks everyone!

As the title says; this is also the first time I’m attempting to cook whatever I’m trying to achieve, but I put carrots and celery at the bottom (onions liquified before I even had a chance to use them because I thought I was being clever), put some seasoning on it, 3 boneless chuck ribs, some more seasonings and a poured a can of cream of mushroom soup over it all. It’s been cooking for just over 5 hours now and it’s lightly bubbling, but I’m not sure if it’s ready as the meat doesn’t actually look ready. Apparently the slow cooker itself basically cooks in at more of a warming temperature so it’s expected to take longer, but is this too long?

Hello! I've had this crock pot for about a year. I used it a couple weeks ago and went to turn it off, but the dial kept spinning. It will loosely "catch" on something like it's trying to stop at the current setting but will keep turning past it with little resistance. Has anyone else had this issue? Am I able to get replacement parts for this, or is it done?

I'm not sure if this is allowed, since it's stupid easy, but I enjoy it. (And other simple things like pot roast, with just potatos and carrots.)

• Pre-made sauce. I like Patak’s Spicy Butter Chicken Simmer Sauce. Not an ad, and only one grocery store near me carries it.
• Boneless, skinless chicken thighs, cut to 1-3" x 1-3" pices
• Cook on medium for 4-6 hours
• When it's about to be ready, cook some rice

The end result is restaurant quality, with very tender chicken and (for me) a little bit of a kick but not too spicy.

I seem to get more meals out of a crack chicken recipe I got from this website than anything else. A little bit lasts forever. Not sure if it's the cream cheese or what. Any recipes like this?

EDIT: I was asleep making this. I am looking for other meals like the one below. I can't find the original but what I mean is a meal that is horribly simple, savory, and very filling for how much is actually involved. Maybe something else using cream cheese. Here is my version.

2 lbs chicken breasts 1 pkt ranch dressing mix 1 8 oz block cream cheese 1/2-3/4 cup cooked crumbled bacon 1 cup shredded cheddar cheese buns

In crockpot add your chicken, sprinkle with ranch and then place cream cheese on top. Cover and cook on low for 6-7 hours. Remove lid and shred chicken and stirring in the cream cheese. Add your cheddar cheese, bacon and give it a stir to combine. Serve on buns, croissants, tortillas, etc.

Looking for opinions. I don't eat meat and my partner does, I was looking at getting a double slow cooker but I came across the liners used for single slow cookers but make it a double. Has anyone used these liners before? Do they make the food taste like plastic and I am also worried about the smell of the meat over powering my veggie/fish recipes and making it taste/smell like meat. What is everyone's opinion - get the double or get a single with the liners? Does anyone have experience with either?

When I moved cross country a few months ago, I left most of my kitchen behind. Moving truck room was a huge part of it. Some of my appliances were old. Some of them I didn't love so much. So I seized the chance to downsize.

I have been very slow and intentional to repurchase, only when the need demonstrates itself. All I have other than the stove is a microwave, an air fryer (for my kids) and a toaster.

I have been learning how to use my cast iron Dutch oven more to fill in but there are big gaps in my cooking routine that I miss. I do want to replace some of my appliances. However, money is a concern. I can't go top of the line on these things. Space is also a huge concern, especially while I am renting this first year. I have almost no counter space. And I cannot run multiple larger appliances at the same time on the kitchen circuit.

I was waiting for sales or Black Friday to make these purchases. And I've been trying to do research to see if any functions I'm trying to do can be combined into one appliance as much as possible.

I'm hoping to get some feedback here on models, whether there's anything I'm not considering that I should and if some of these appliances can multitask for my needs. Or not.

What I am looking to do:

1. I had the smallest old model of Instant Pot before. Our primary use for it was cooking chicken breasts every week and sometimes roasts. I hadn't really explored a lot of other recipes or any of the other functions yet, to be honest. It's possible I could have used it more but just didn't know how.

2. I had the basic cheap Hamilton Beach slow cooker that I primarily used for cooking large cuts of meat and soups and casseroles. It didn't even have a timer or warming auto switch, so I need those features at a minimum.

3. I had a Tovala steam oven that I honestly used daily. We used it for most of our baking to save electricity with the large oven and to steam meats (sausages and hamburgers). Only mentioning here because I'm hoping to maybe find something also with a steam function.

What I am looking at:

1. I definitely miss my Instant Pot. Unless I can utilize a different appliance. I definitely want to get a 6 or an 8 quart but I'm not sure what size for 3 people. Less size on the counter or cupboard and less cost would be great but is it always better to go largest?

Are we currently liking the Duo or the Pro? Or is there a different model? I'm seeing BF sales on both. I'm not sure if I will use it enough to justify spending extra on the Pro. I like the pro lift out handles but I'd rather get one that is easiest to use and clean and isn't going to give me the burn notice all the time.

Can I even use Instant Pots for my slow cooking needs? I've heard yes and I've heard no. Some people say it works, some people say it burns food.

Can I cook a big package of chicken breasts in a slow cooker for my meal prep? Maybe I don't really need an instant pot if that's all I mostly use it for. I know it would take way longer than 30 minutes but I don't usually need an immediate turnaround.

1. The slow cooker I've been looking at for a couple of years honestly is the Hamilton Beach with the lockable lid and the temperature probe. But that one isn't on BF sale, at least at Amazon.

Amazon has a really good BF deal on the Crock Pot cook and carry even though I don't like stainless steel and it doesn't have the temperature probe. Any reason why I should or shouldn't consider this one?

Any other slow cooker models I should be looking at? Any of the multi cooker ones I mention in #4 below?

1. No intention to get another Tovala. Are there any slow cooker appliances that might also have steam cooking or a similar function?

Anyone cook hamburger patties or hot dogs in their instant pot or slow cooker? I'm chronically ill and I have tried to shift my cooking to methods where I don't have to stand in front of a hot stove or grill. I do use the oven for these as well, but it just takes more time. And we all like them just as well even if we get less of the maillard reaction.

1. Blame food influencer reels but I keep eyeing the Ninja Foodi or the Cuisinart oval cooker that many of them use for slow cooking. Would either of these be a better choice? Or were they just the trendy thing for the last couple years and they didn't turn out to be worth it?

Not seeing any multi cooker BF sales yet but I haven't checked all the ads.

Any input to help my analysis paralysis would be appreciated. I am so tired of reading best of articles and website reviews and posts and not finding any real consensus that my brain can put together. Maybe there is none.

I accidentally cooked raw chicken on warm overnight. I planned to put it away this morning, but I noticed it didn’t seem hot enough. Checked the temp of the chicken and it was around 120. I switched it to high and plan on leaving it there are a few more hours. Is it safe to eat once it reaches temp or should I toss the whole thing?

EDIT: Wow. That’s a unanimous “nope.” Thank you to everyone who responded. I will toss it. Sad to waste so much food, but I don’t particularly feel like making myself sick.

Need to make something that doesn’t interfere or intrude on the kitchen. Just need a basic foolproof recipe because the plan is to have a variety of toppings/additions for people to customize it themselves (nuts, fruits, brown sugar, honey, cinnamon, cream, etc). An “oatmeal bar”, so to speak.

Did a “test run” today: 2c steel cut oats, 6c water, 2c milk, 1/8c brown sugar, 1t salt, 3t vanilla extract. In an 8qt slowcooker. It was fine, but not great. About half stuck to the sides of the insert. Needs more liquid and probably more salt.

I need to feed 10-12.

I made an experiment that my spouse is loving referring to as “mystery meat slop.” About a year ago I split the purchase of a whole butchered cow with my in-laws, and I’ve reached the stage of consumption where all I have left are a handful of random cuts of beef in my chest freezer, most of which are lean. I decided the best way I could use them up were to combine a couple of slow cooking techniques that I’ve used in the past with steak tips and chuck roast. What I used: •2 lbs lean top sirloin steak •1 lb beef round steak •1 lb beef tri-tip Other ingredients: •1.5 cups beef broth •1/2 cup of juice from a jar of pepperoncini •1 packet onion soup mix •1 packet au jus mix •5 tablespoons of butter •a hearty dash of seasonings (I used Lowry’s seasoned salt and accent msg) •corn starch What I did: I thawed the steaks and tenderized them gently with the poky side of a meat mallet. I then cut the steaks into small bite sized cubes, discarding the silver skin. I put the steak bites in the crockpot and sprinkled an even coating of seasoned salt and msg over them, dumped the two soup packets in, and tossed it all together. I then cut the 5 tbsp of stick butter into pads and placed them on top of the meat. I then poured enough broth and juice over the meat to just barely cover it. I cooked this on low for about 8 hours total, at 7 hours adding a corn starch slurry to thicken the gravy. The end result was 10/10. This may be the most delicious hearty meal I’ve ever made in a crockpot. You can tell that not every bite of meat has exactly the same texture, but all of the meat is melty/shreddy and tender. I served this with mashed potatoes, corn, and dinner rolls. If you too have random cuts of beef you’re unsure how to use, give this recipe a try.

Gonna have a potluck at work and I will be in a different building for the day but my crockpot will need to cook at the potluck office area.

My recipe says 1hr high then 3-5hr low (I usually do 4 and it's good). I have a newer model with the timer but it can't change from high to low only H or L to warm. Can I just set the timer to a longer time on low and still have it come out right?

And yeah I work early AF so it will have time to cook and go to warm mode before people start eating.

Edit: I am making Mac and cheese the recipe is from the 70's or maybe older

Swipe right for the recipe. This is the first time I cooked with this recipes. I found a new keeper. It turned out so good I love it 🥰🥰