What are /r/slowcooking's favorite Products & Services?

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It’s my mothers. I’m not entirely sure where she got it as she has had it for a while. Amazon has the same brand but a different style. Tru BS-325LR Slow-Cookers https://www.amazon.com/dp/B004ARV1X4/ref=cm_sw_r_cp_api_i_jnEODbSXS0NXV

I use the NYT recipe. Can’t link so here it is:

3 tablespoons vegetable oil

1 medium yellow onion, diced

3 cloves garlic, finely chopped (I would double the amount of cloves if you like garlic)

3 tablespoons grated or finely chopped ginger

1 tablespoon garam masala (I double the garam but that’s me)

1 6-ounce can tomato paste

3/4 teaspoon kosher salt

3 pounds boneless, skinless chicken thighs or breasts, cut into 2-inch pieces

1 teaspoon lime zest

1 tablespoon lime juice

1 cup coconut milk (if necessary, whisk to combine the liquid and solids before measuring)

1/2 cup chicken stock

1/4 cup cilantro leaves, for garnish (optional)

Cooked basmati or jasmine rice, for serving

Naan, for serving (optional)

Step 1

In medium skillet, heat oil over medium-high heat. Add onions to skillet, and cook until softened, about 3 minutes. Reduce heat to medium, add garlic and ginger, and cook another 2 minutes. Add garam masala, tomato paste and salt; cook and stir 2 minutes.

Step 2

Place chicken pieces in a slow cooker, then add tomato paste mixture, lime zest and juice, coconut milk and chicken stock. Stir everything together, cover and cook on low heat setting for 4 1/2 to 5 hours, until the chicken is cooked through. (You may let it cook up to 7 hours if necessary, but the chicken may be very soft and shred.) Garnish with cilantro and serve with basmati or jasmine rice, and naan if you have some.

EDIT: for the garam masala seasoning, you can make your own or buy it. This is my favorite one if you buy. Rani Garam Masala Indian 11 Spice Blend 3oz (85g) Salt Free https://www.amazon.com/dp/B00309S13Q/ref=cm_sw_r_cp_api_I3PpBbY50JB74

It's an electric roasting oven, like https://www.amazon.com/Oster-Smoker-Roaster-16-Quart-CKSTROSMK18/dp/B00AZBKTS2

They can go up to 450, which is too high for stew. You can slow cook in them if you turn the heat to 200. If you turn it any higher than that you need to keep a close eye on it because it might get above boiling temperature like OP found out.

Amazon sells them.

As someone who suffers from panic attacks, I was really, really upset with you. But if she had her cop father arrest you for a prank, your actions were absolutely warranted retaliation.

Because I am an asshole, here's another idea. I couldn't find cubes, but I found dehydrated tomato powder. And here are water soluble plastic bags/containers. Have these ready. After she retaliates, fill the plastic with the dehydrated tomato. Maybe take it a step further and add in some garlic powder, onion powder, and dried oregano. Carefully remove her showerhead from the shower. Stuff the packet up into the pipe. Make sure there's still enough room to allow water to flow around it. It will take a little bit to dissolve. Long enough that the water has warmed up and she's stepped into the shower. Suddenly, she's not showering in water anymore. She's showering in redsauce.

Enjoy.

Nice job! I've made pulled pork ...eh, probably a dozen times (so not a ton but still enough to experiment) and I'm still making improvements to how I do it. You'll probably be in the same boat.

My new favorite way of doing pulled meat is by broiling it or if you don't mind the extra fat, frying it in lard, after it's all said and done. Then throwing it back in the crock pot and re-introducing more of the reduced liquids.

I'll reduce a bit of the juices from the crock pot and add them to the pan/sheet before I broil/fry them just so some of it gets absorbed and cooked in.

This is the method used in that carnitas recipe from a week or two ago and it brought the meat to another level completely. It went from 'pretty good' to 'holy fucking shit this is incredible.' I've tried it on carnitas and machaca and both were wonderful.

A fat separator helps a lot.

No matter how you do it, though, it's good. Nice job!

BTW, throw that pork on a piece of toast with a sunny side up egg on top for breakfast. Yum.

edit:
Here is the carnitas recipe i was referring to in case anybody is interested. It's the same as found on a few websites: https://www.reddit.com/r/slowcooking/comments/9azd0i/looking_forward_to_my_carnitas_after_work/

One of the comments talks about the frying method and OP talks about broiling.

OH! I've got this.

https://www.amazon.com/Century-Indoor-24-Hour-Mechanical-Outlet/dp/B01LPSGBZS

https://www.amazon.com/Reynolds-Kitchens-Premium-Cooker-Liners/dp/B00IE76Q7M

Meal prep on your day off. Freeze your intended meal in the slow cooker bag inside a tupperware container of some sort. When you're about to go to work remove the slow cooker liner from the tupperware container and put it in the slow cooker. Should fit decently even when frozen assuming the tupperware's a similar-ish shape. Set the slow cooker to high, and the power outlet to turn on in 4-5 hours. It'll defrost and then cook!

Since I didn't see anyone mention this here, I figure I ought to:

If you like the texture of melted Velveeta (and, let's be real, who doesn't), get on Amazon and by a bag of food-grade Sodium Citrate.

Here's a link. it seems expensive, but one bag will last you for a very long time.

This stuff is the chemical compound in stuff like Velveeta and Kraft slices thq t makes it melt so well. Mix about 14 grams (about 3 teaspoons) of the stuff to half a bottle of beer, bring to a boil, mix in about a pound of any freshly shredded cheese, and then blend with an emulsion blender.

Bam, perfect cheese sauce.

The last time I did this, I did exactly what I said above, and added 1 pound of taco spiced beef and a can of Rotel, and it vanished quickly.

Let me be clear: I have no problems with Velveeta, it's great. That said, this stuff allows you to get Velveeta like melt out of ANY cheese you want, or any mixture of cheeses, and that's awesome.

Yeah, r/NewOrleans would have a field day with this. We take our food personally... probably too personally. If you’re looking for really authentic Louisiana recipes with a great story attached, I recommend checking out Cooking Up a Storm

My go to is dips to go with the chips people are bringing, like Chicken buffalo or a queso. Spinach artichoke is another good option. that's what the 3 mini crocks together is for.

I also the big 6 quart one as a keep warm station inside for whatever needs it, the grilled veg or the hotdog buns or whatever.

Will do! Thanks for bringing this to my attention!

Edit: Just ordered a Lead Tester kit from Amazon, https://www.amazon.ca/LeadCheck-LC-2SDC-Disposable-Non-Staining-Detection/dp/B009NQNL0I/ref=sr_1_4?ie=UTF8&qid=1519776303&sr=8-4&keywords=lead+test+kit

Will keep everyone updated!

No such thing as a 'healthy slow cooker', because you don't eat the slow cooker itself.

That being said, it's all about the Instant Pot. These things are awesome.

I love this recipe. The first time I made it I used Alaea Hawaiian sea salt, second time I couldn't find any. Everything I looked up said the salt wouldn't make a difference. But I think the Hawaiian salt tasted better. It also left a red tint all over the pork when I rubbed it on.

I like to get hawaiian rolls and make sliders.

This stuff...

Instant Pot LUX60V3 V3 6 Qt 6-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Sauté, Steamer, and Warmer https://www.amazon.com/dp/B01MFEBQH1/ref=cm_sw_r_cp_api_BPItBbN7H08X4

This is not the exact one I have. I got mine a couple a years ago and this model looks slightly different but it’s the same size and has all the same features. The one that’s currently a prime day deal is a different model.

Note -- Original thread says it's expired, but I just checked it and got the free books just five minutes ago.

EDIT: To everyone - Glad I could be of service. Credit goes to the watchful folks over at /r/FreeEBooks, of course :)

For the Kindle-challenged among us: http://download.cnet.com/Kindle-for-PC/3000-2125_4-75185974.html

I have one just like that, and it works pretty well. However, I hate cleaning it. America's Test Kitchen recommends this one and I love that there's no spout. Looks like it's so much easier to clean, and according to them, it works better. I may be switching to this one.

To clarify for the less fluent English speakers,

• "stab" is a verb that means "poking something with a pointy object", e.g., "he stabbed him with a knife".
• "to have a stab at something" is an idiom meaning "to attempt something for the first time or with a low expectation of success", e.g., "I've not made this soup before but I'll have a stab at it". You wouldn't use the idiom for something you've done many times before.

e.g., "I've never stabbed a piece wood with this knife but I'll have a stab at it".

> I am not convinced that this chili has won 3 awards in the slightest.

Ok.

> Far too much worcestershire, liquid smoke tastes artificial, and Jimmy Dean sausage? As in the breakfast sausage?

Ok.

> Canned beans usually get mushy if you put them in the slow cooker at the beginning.

They don't, but ok.

> Pinto beans or kidney beans have been the go-to beans for me in chili.

Chili beans

> Also, poblanos and serranos have totally different flavor profiles.

You're right, I always use the Poblano - I don't know why I said Serrano. I think it was because Poblano has another name (I just can't remember what it is) but I never use Serrano peppers. I've updated that.

> I think this post and recipe are fake

A pot of chili and recipe attached are fake? Huh.

Are you using any sort of bright flavors like citrus or vinegar? Sometimes even a little can go far. I like to keep Tajin seasoning around for stuff like this. It doesn't add a ton of bold flavor, but the citric acid in it can bring an OK meal into really good almost instantly. All it consists of is salt, chili powder (not spicy), and citric acid powder. It's used on fruit and veggies in Mexico a lot, but I use it on meat all the time.

Get a gravy separator.

I have this Bellemain 4-Cup Fat Separator / Measuring Cup with Strainer & Fat Stopper / 1 Liter Capacity https://www.amazon.com/dp/B01HDPKZMC/ref=cm_sw_r_cp_apa_2MkSybEGA4FH9.

There is a glass one on Amazon. Don't buy it. It is super fragile.

Everyone and their brother wants to post pumpkin recipes in the fall. And I completely understand why. It is when we harvest them and for a lot of us eating pumpkin-spiced things is a tradition.

But in a world that created this abomination https://www.amazon.com/Pringles-Potato-Crisps-Pumpkin-Flavor/dp/B00A1RGGL4 (Sorry the Amazon link was the best I can find.)

Your, what looks to be an amazingly and heavenly delicious recipe would have gotten lost among the loads of well that lol. Thanks for sharing it!

Taco seasoning is really easy to make yourself. As you can imagine, it is also much cheaper, has less sodium, and i excellent to use as a dry rub if you're doing cheater pulled pork (or the regular kind). I mostly mix mine without a recipe in big batches, but here is a decent recipe.

Check out allrecipes.com slow cooker section for some good ideas.

I've had good results with this chicken with stuffing recipe, though I always leave out the butter/margarine.

That was my post and I linked an article to back up what I was saying.

https://lifehacker.com/use-store-bought-chicken-broth-instead-of-beef-broth-fo-1755022375

Which was a generic break down that Kenji Lopez-Alt did on his Serious Eats website.

https://www.seriouseats.com/2016/01/22-supermarket-foods-to-leave-on-the-shelf.html

It's number 3 I am referencing from this article.

I use the Better than Bullion base he is talking about for my chicken and beef broths. It makes a huge difference over the Swanson or store brand liquids on the shelf. If you want it to have a really rich meaty umami flavor I would also consider adding some fish sauce and Worcestershire to it.

You may actually get your wish soon, by combining the forthcoming WeMo crockpot with IFTTT!

Edit: Or you could sort of do that now by plugging your slow cooker into a WeMo outlet and setting up an IFTTT recipe to post to /r/slowcooking when the outlet is triggered...

Very similar to OneNote: Evernote. It has a "clipper" add-on for Chrome (and other browsers?) that'll even cut the whole webpage and make a new note out of it.

Chicken and dumplings! I use this recipe with a few small changes:

1. Season the chicken with whatever you'd like (salt and pepper, maybe some Italian seasoning) before putting it into the crock pot

2. Use stock or broth (chicken or vegetable) instead of water. Much better flavor.

3. I like to add some bay leaves, thyme and rosemary in one of these spice bags. This is optional.

4. One can of biscuit dough was plenty, in my opinion. I also dusted the biscuit dough with some salt and pepper before adding it.

5. Lastly (and most importantly), add the dough AT LEAST 90 minutes before you expect the chicken to be done (the recipe suggests 30, which is just not enough).

This is a fantastic cold weather dish, and great for game day during football season. My friends absolutely love it and it makes great leftovers.

4lbs Chicken thighs and season it with this. Cook for 6 hours on low, broil for 10 minutes when it's done if you want to make it crispy.

Throw red potatoes (halved), baby carrots, string beans, and a quartered onion into the bottom of a crock pot with about 1/2 cup chicken broth. Rinse and dry a 3-5 lb whole chicken. Season with salt, pepper, garlic powder, and crushed rosemary to taste. Place on top of veggies and cook on high for around 4 hours (or until chicken reaches 165 degrees). Simple and yummy!

I also really like this simple recipe for chicken and dumplings. Edited to add: I also throw in some frozen mixed veggies.

Here are two delicious stew recipes that will freeze well:

http://www.foodnetwork.com/recipes/emeril-lagasse/beef-stew-recipe.html

http://www.yummly.com/recipe/external/Italian-pork-and-pepper-stew-_-crock-pot-style-329287

I make both of these often and freeze the leftovers.

Beans, meat, bone marrow, barley, potato, onion, sweet potato, garlic, tomato paste, salt, black pepper and water. It's the "traditional" Saturday food for Shabbat-observant Jews.

Wikipedia

Example recipe (Not one that I use - I normally just wing it every week, but this is a basic version.)

http://www.bigoven.com/recipe/joolss-favourite-beef-stew-by-jamie-oliver/170023

Jamie oliver actually recommends not browning the meat (even thought it goes against his training) and after testing with and without browning he actually found it to be better without.

I make chili in the winter, using this recipe. I add fake ground beast (morningstar crumblies) right at the end of the cooking time. It is very delicious, especially when seasoned with plenty of Tabasco's chipotle sauce. Throw some cheese on it and dig into it with corn chips.

Also, it's nice to make a big batch of hot toddies in the crockpot, to consume with the intention of becoming intoxicated by the alcohol therein.

I like http://www.yummly.com/. I'd compare it to a Pinterest specifically for food (after Pinterest purchased and shut down my other favorite Pinterest for Food site, punchfork.com). I like the ability to search and filter and easily save recipes to come back to, and I like the variety of results from just typing in "slow cooker".

What about something like an electric chaffing dish?

https://www.amazon.com/dp/B002FWTOQM/

Our older relatives like to use those gel candle things to keep a water-filled chaffing dish setup warm but those can be a bit dangerous with kids and whatnot.

This looks like it might work. Since it's in the UK it's much cheaper so maybe I'll take a punt on this? Thanks again for all the great suggestions by the way, I really appreciate it

Title: The Slow Cook Book: Over 200 Oven and Slow Cooker Recipes

Author: Heather Whinney.

https://www.amazon.co.uk/Slow-Cook-Book-Cooker-Recipes/dp/0241361974

I'm not saying its perfect; I had one or two mishaps along the way, but it's been a great book for me since I bought it back in April. :) I don't think I've come near to 1/4 of the recipes in there yet.

I use these from Amazon. Not sure how much you're spending, but these are 25 bags for $10, whereas the local grocery store sells something absurd...like 4 bags for $5.

Anyways, I don't really notice "sticking" but I also don't pay too much attention to be honest. I pull the bag out and dump it into a container then toss the bag. ¯\_(ツ)_/¯

Today the Instant Pot is on sale on Amazon for $69 (https://www.amazon.com/Instant-Pot-Multi-Use-Programmable-Pressure/dp/B00FLYWNYQ/ref=gbps_img_s-3_3c7e_dc119a5a?smid=ATVPDKIKX0DER&pf_rd_p=229d61c8-3716-4a01-bfa8-38a7a0bd3c7e&pf_rd_s=slot-3&pf_rd_t=701&pf_rd_i=gb_main&pf_rd_m=...). Might be a bit more than a traditional crockpot, but it can act as a slow cooker, as well as, a steamer, presssure cooker and many other functions.

I just ordered this instant pot model on amazon. Had been looking at one for awhile and prime day dropped the price below what I was going to spend on a lesser model.

Instant Pot DUO80 7-in-1 Multi-Use Programmable Pressure Cooker, 8 Quart/1200W https://www.amazon.com/dp/B01B1VC13K/ref=cm_sw_r_cp_api_Tfnzzb670XC2C

8 liners for just over a buck each. You cannot beat Amazon :)

I set it to "low." No idea how hot that is. I think maybe 200F?

I basically go from this recipe, though I think I'm usually working with a shoulder more in the 7-8 lb. range. My understanding is that it's pretty important to use a bone-in one, because you want lots of connective tissue.

Here's the basic brine recipe. Obviously, you can adjust it for the size of the shoulder and the sort of container you're going to be brining in. A bag is going to take less liquid than a big mixing bowl, for instance. I generally stab some holes through the shoulder so the brine can get in and let it sit for 12-16 hours. Apparently 24 hours is just fine, but I'm a little afraid of salt.

• 6 cups water
• 1/2 cup salt
• 1/2 cup Dark Brown Sugar
• 2 Bay leaves
• 1 handful of peppercorns
• 4 sprigs of Thyme (dried works fine, too)
• 2 sprigs of Rosemary (or dried)

Combine the brown sugar and salt in the water and bring to a boil. Stir until dissolved and then add the rest of the brine ingredients. Lower heat and simmer for about 5 minutes. Turn off the heat and allow to cool completely to room temperature. Once the solution has completely cooled (we don’t want to start cooking the meat!), add the pork and brine solution to a Ziplock type bag. Seal and squeeze out as much air as possible. Put the sealed bag with the now brining pork roast into a pot or large bowl, one that can hold all of the liquid in case something happens to the bag (speaking from experience here!). Place the bowl containing the brining meat into a refrigerator for at least 12 hours, up to 24 hours.

Honestly, I have the same issue myself from time to time, especially when I am making shredded BBQ like above. Even OP, seems to have a bit of liquid, gathering (granted mine is much more but I think that's because I use a lot of the bottle).

I did find this article:

https://lifehacker.com/limit-liquids-for-better-crock-pot-dishes-1543444608

From this thread

Slow Cooker Carolina BBQ

It's incredibly awesome. I'm from australia so i've never had a real genuine southern bbq, but this was incredible and as per the linked comment it doesn't use whole bottles of sweetener and HFCS bbq sauce

It reeks of vinegar for the first 6 or so hours but mellows out after that

I think the rootbeer gives it amazing flavor, although with pulled pork I feel less is more when it comes to the ingredients. I used this recipe and had excellent results.

Slow Cooker Turkey Breast

1 (6 pound) bone-in turkey breast

1 (1 ounce) envelope dry onion soup mix

Pepperoncini Beef

1 (3 pound) beef chuck roast

4 cloves garlic, sliced

1 (16 ounce) jar pepperoncini

About capacity, Consumer Reports says in their article about slow cookers: "Capacities typically range from 1.5 to 8.5 quarts. But here's something to consider: In some of the owner's manuals we reviewed, it says to fill the pot 1/2 to 3/4 full to avoid under- and over-cooking and to prevent spillovers. Several manufacturers told us that a 5- or 6-quart slow cooker is recommended for a family of four that uses the slow cooker for whole chickens and roasts."

And under the 'Safety tips' section, they write: "Match the amount of food to the capacity of the slow cooker; check the owner's manual for suggested amounts. Make sure you add the right amount of liquid"

My personal recommendation is purchase a small crock-pot. It'll hold enough food for two but you might have to cut apart a large portion of meat in order to fit it in the container.

Be careful with the newer one, because it will be bad news bears if/when it shatters! Consumer Reports report on pyrex's change to soda lime glass. (Or written.)

>"Dickes Bugstück" was the name (in german). This site (https://www.dict.cc/?s=dickes+Bugst%C3%BCck+%5BTeilst%C3%BCck+vom+Rind%5D) translates it to "shoulder clod"
>
>Its very lean though and another user suggested a roast with more fat would be even better.

Duuuude make your own dough. It's so easy and CHEAP you won't regret it. http://allrecipes.com/recipe/pizza-dough-i/detail.aspx

Once you mix all the ingredients and have a dough, let it rest for an hour or so. It will almost double in size. If you don't do this, it is dense and kind of gross.

My daughter is a vegetarian, this one's good. Pile it all into the crockpot, heat it through. The basic idea is black beans + whole kernel corn + tomatoes + carrots/onions/celery + spices, in broth, so you can tinker with the seasonings as you please. 4 cloves of garlic is a lot for some people. I like to add green beans.

http://www.yummly.com/recipe/Vegan-Black-Bean-Soup-Allrecipes?columns=4&position=1%2F40

Note: If you're using vegetable stock-in-the-box, some brands have very strong tomato and/or celery flavors, so judge whether to add the tomato and celery according to the stock you're using.

https://web.archive.org/web/20130528002928/http://acajundownunder.com/slow-cooker-beef-burgundy/ This is the last archives copy of that site. Nothing is ever lost. I used waybackmachine.org/ to find this. Hope it helps.

https://smile.amazon.com/gp/product/B005D8T1BS/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

You can get it from Amazon. It's like a chili-based marinade, made with peri peri and serrano.

https://www.amazon.com/Nandos-Extra-Peri-Sauce-Ounce/dp/B00DLKFVF0/ref=sr_1_1_a_it?ie=UTF8&qid=1466601900&sr=8-1&keywords=nando%27s+extra+hot

Of course, it costs a fricking fortune in the US, so I would do the original recipe in the oven that used much less.

Hamilton Beach slow cookers have always served me well. This particular model has a probe you can use for stuff like roasts or whole chickens to get them perfect, as well as your standard Low/High and time settings. One thing to note, even though the picture on amazon shows the clamps locked down, never lock them while cooking! It can cause a dangerous buildup of pressure that could result in shattering the glass. The clamps are only meant to secure the lid after cooking for transportation.

After ruining several recipes for which I had high expectations, I came to realize my $40 crockpot really had only one setting - high. I ended up investing in a Cuisinart 3-in-1 slow cooker. It's truly a 1-pot cooker because you can do the preliminary sautéing in it. It has an automatic timer and also has a steamer function.

Last night I dumped 1/2 jar of salsa in, threw in a 3-lb top round roast, and topped it with the rest of the salsa. Five hours on high and voila! tasty shredded beef for burritos. It was just that easy.

• Edited to add Amazon link.
  

I bought a 2 quart this summer and LOVE it! Get Healthy Slow Cooker Cookbook for Two: 100 "Fix-and-Forget" Recipes for Ready-to-Eat Meals https://www.amazon.com/dp/162315720X/ref=cm_sw_r_cp_api_4jnkAb66K6447 at Amazon-everything sized for this crockpot. Perfect for two.

They’re crockpot liners, and yes, that’s exactly what they’re for! Most grocery stores have a generic brand, but usually I buy Reynolds from Amazon just because it easy and cost effective. It truly does make clean up easy so I don’t have to hand wash the crock every time! I don’t have a dishwasher, I AM the dishwasher, so this was an easy decision when I found them.

Reynolds Kitchens Slow Cooker Liners (Regular Size, 6 Count)

Just made this last night. I regularly have eaten Pho at restaurants for years, but this was my first attempt to make it. Turned out amazing! Thanks for the recipe.

Here are the pictures of my batch: https://www.dropbox.com/sh/y9nx5psgbz490qg/kOl3-EV6j_

EDIT: I did a couple of things differently. I didn't use the spice tea bag because I couldn't find it anywhere. I used two of these cubes instead: http://4.bp.blogspot.com/-N5uCxd7bayk/TpBg4W-OGlI/AAAAAAAACMo/_wnn0ETOh9Q/s1600/Pho+cubes.jpg. I also put shitake mushrooms in with the noodles when I was boiling them (I know that's not a traditional pho ingredient, but meh, what the hell it turned out nicely). Also, I didn't have a cheese cloth, so I used a relatively fine strainer, but not really all that fine; as you can see in my pictures, the broth was actually still quite clear and it turned out really tasty. I'd honestly say this turned out better than half the Pho restaurants I've been to.

Since that price has gone up already, I thought I'd mention that a similar (but without the thermometer) Crock Pot is on sale for $29.99 at costco right now. it also comes with a "little dipper" warmer. I just grabbed one last night and can't wait to use it!

http://www.costco.com/Crock-Pot%C2%AE-Stainless-Steel-6-quart-Countdown-Slow-Cooker-with-16-oz.-Little-Dipper%C2%AE-Warmer.product.100129789.html?catalogId=10701&keyword=crock+pot&langId=-1&storeId=10301&refine=

Slow Cooker Texas Pulled Pork

There you go! Neither of us are good cooks, so we printed out a bunch of recipes from this site.

I made this recipe last night/yesterday in my slow cooker. I got the smoked pork hock from the Polish butcher down the street, which was really delicious and very cheap (such a great advantage of a slow cooker is getting tough cuts of meat that you can't grill but become delicious after 8 hours of cooking...)

Anyway, I followed the directions pretty much to a T, but the soup came out not great (also wtf is up with the picture on the site??? that has nothing to do with the soup in the recipe). But I altered it a bit and I'm now pretty happy with it. Here's my hacks:

1. Maybe the hocks I got were tougher, but it took way longer than 6 hours on low to cook so the pork was falling off the bone, so I did 9 hours (although I did open it 3 times to check on things... I know, it's bad, but I can't resist).

2. I think the recipe calls for way way too much liquid (3 cups water + 4 cups chicken broth) and it was really watery when it was done so I drained out 2 cups of liquid through a strainer before pureeing.

3. Salt! This recipe has no salt in it... the soup definitely needs it, ham hocks, at least the ones I got aren't salty.

Anyway, here's a picture of how it came out: https://www.dropbox.com/s/1veqgufl51228i6/2012-11-30%2012.41.16%20split%20pea.jpg

I made this today Slow Cooker bolognese it made me 10 cups, or enough for 4 meals of pasta with bolognese (16 servings) When I entered into MFP, I got about 228 calories per serving, then just use your favorite pasta

I make this Crock pot Cheesy chicken and rice , I poach 2 pounds of boneless skinnless chicken breasts for the cooked chicken, add in a can of drained corn. 6 servings at around 522 calories each.

I also have an entry for a Tikka masala recipe, but I can't find the link atm.

My family has a recipe, that comes in right around 500 if you split it into 8 servings.

Family Chicken and Noodles

• 2 pounds boneless skinless chicken breast
• 32 ounces fat free chicken broth
• 2 cans Campbell's Cream of Chicken soup
• 1/2 cup of butter (1 stick)
• Reames frozen noodles - I think it's the 16 ounce bag, suppose to be about 1200 calories in the package

1. Putt everything except the noodles in the crockpot on low for 6-8 hours until the chicken starts to shred easily,
2. Remove the chicken
3. Add in the noodles and turn crockpot to high
4. Shred the chicken and add back to the crockpot
5. Cook until the noodles are done - another 30 - 60 minutes

Minute Tapioca is GREAT for thickening in the slow cooker and can handle the conditions of a slow cooker.

https://jet.com/product/detail/f4cfd332840c49ea9492d733d29b466c?jcmp=pla:ggl:jd_food_beverages_tobacco_a3:food_items_cooking_baking_ingredients_a3_other:na:na:na:na:na:2&code=PLA15&k_clickid=049cc4e2-0cd1-4712-9cd1-a12f6ff20211&gclid=C...

Similar problem in The Netherlands, they have crap like this which makes it stupidly difficult to use the product effectively.

Stuffed peppers? Some sort of casserole?

Here, I plugged "ground turkey" and "beans" into the leftover engine over at BigOven.com, this is what it spit back out.

Carnitas!

http://www.bigoven.com/recipe/174250/crockpot-carnitas

You can even make some tortillas to go with it> (not slow cooked though) http://www.thefreshloaf.com/node/11088/flour-tortillas

Here's the link that I started with.

http://www.yummly.com/recipe/Crock-Pot-Chicken-Taco-Chili-923584?columns=6&position=6%2F56

I added 1 can of pinto beans. Also added half a can of chicken broth for extra liquid/flavor. I didn't have oregano, so none of that. I did, however, add some seasoning salt (garlic/herb/spicy).

I ended up using boneless/skinless chicken tenders, cut into small chunks. As I am right now eating my first bowl, I can tell you that the chicken is NOT as tender as I though it might be. Next time I will use whole chicken breasts and shred them after cooking.

I also cooked it on low for about 11 hours.

Hope this helps, and let me know if you have any other questions.

OH! I also used three whole (food processed) jalapenos, and it STILL wasn't very spicy!

For the longest time I thought it was pronounced "tri-pel", "tri" as in "prick" and "pel" as in "spell" with the last syllable emphasized.

¯_(ツ)_/¯

Edit: This is how it is pronounced (like you said): Tripel

An external temp controller would hold a manually switched (non-electronic) crock at any reasonable temperature you might want.

I've used one of these Inkbird controllers before to hold precise temps for chicken egg incubation, homebrewing, etc. $10 shipped from the mainland if you have time, or a bit more when shipped from the US. Plug and play versions (no wiring required) are about 3x as much.

I have this Hamilton Beach slow cooker. Sorry I can't calculate cost for you. I love it. I've never used the probe feature. I haven't ran across a recipe that requires it.

Looks great buuuuuuuut you forgot the Crock Pot Liners. They are life changing.

https://www.amazon.com/Reynolds-Kitchens-Premium-Cooker-Liners/dp/B00IE76Q7M

Euro Classic Imports, Rolls 6 Count, 10.58 Ounce https://www.amazon.com/dp/B07WZH221Y/ref=cm_sw_r_cp_api_glc_i_yhS.FbDEZH9KK

Almost positive these would be the ones. If not they’re the same thing. I have them daily and they look identical to the one OP has.

Here is the recipe itself. I made a few modifications:

• instead of Colby jack cheese, I used Pepper and Monterey Jack for more spice
• I added Stone Tangerine Express hot sauce directly to the cheese sauce before adding it to the pot

Happy slow cooking!

Luckily just an Amazon purchase! Here's the link

https://www.amazon.com/gp/product/B08CR1CJND/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1

You could also try enzymes! I personally use Dairy Digest Complete that I get on monthly subscription from Amazon and I am beyond happy to be back in the world of cheesiness. https://www.amazon.com/dp/B0013OUODA/ref=cm_sw_r_awd_O1-cub054G70E

They're not a cure-all for lactose intolerance but for most things one pill with a meal can make life a whole lot better.

Try Amazon

That being said, I'm surprised by how much these are. At 12 bucks for 4 liners, I'd rather just do some washing myself. There are cheaper ones, but these are the only ones I could find that said 7 qt (not that I looked very hard).

https://www.amazon.com/Hamilton-Beach-Programmable-Temperature-33967A/dp/B00EZI26DW/ref=gbps_tit_s-3_5402_ef9f610d?smid=ATVPDKIKX0DER&pf_rd_p=2558495402&pf_rd_s=slot-3&pf_rd_t=701&pf_rd_i=gb_main&pf_rd_m=ATVPDKIKX0DER&pf_rd...

If you want go to go that road again, it's a deal of the day on Amazon.

I found THESE on Amazon, which seem to be cheap enough. Pansaver is the brand most/all the food places I've worked have used.

Costco has this roasted raspberry chipotle sauce and I throw it over some chicken or meatballs in the crock and its so good.

Edit: found it on amazon raspberry chipotle: https://www.amazon.com/Fischer-Wieser-Razzpotle-Raspberry-Chipotle/dp/B000TTDDWE/ref=pd_lpo_325_bs_t_2?ie=UTF8&psc=1&refRID=CV1F254XR0TX2GJP3D0B

Pinapple Habanero: https://www.amazon.com/Robert-Rothschild-Farm-Pineapple-Habanero/dp/B008EYS3CQ

Yeah-- I have one that you'd like.

https://www.amazon.com/dp/B0055FSN0Y/ref=cm_sw_r_sms_awdb_dv-mybV54WBKW

It's $32 on Amazon. It's a rice cooker, but it comes with a steaming attachment to put veggies in while you cook rice. I've done it 3 times-- steamed veggies at the same time as making rice. But I mainly just use the Slow Cook setting and make recipes I find on this subreddit. It's fucking incredible and I don't know how I would cook without it. Pros: everything is fucking delicious and perfectly cooked, white rice especially. Has a steaming attachment. Has a measuring cup and lines on the inside of the bowl. Bowl material is quite durable. Locking mechanism. Excellently designed. Has a keep warm setting for 12 hours. Digital display is super helpful.

Cons: The slow cook setting is High and you can't set it to low. Life is fleeting and we're all gonna die someday.

Sure, it's called Indian Essentials. http://i.imgur.com/dSO9VQC.jpg

Here's Amazon link for a pack of 12...

Indian Essentials Seasoning Mix, Butter Chicken, .9 Ounce (Pack of 12) https://www.amazon.com/dp/B00H5QPCW8/ref=cm_sw_r_cp_api_zkKuybJPHMBZW

No, you won't end up with soup, unless you begin with a recipe for soup. One thing that would help users of slow cookers would be to find AND USE real recipes, instead of crap like "toss a can of soda with some meat and wait for the magic". Don't forget the "raw chicken plus salsa equals Food Of The Gods". No, these don't.

Get a good slow cooker cookbook (check the library if you want to browse before buying). Crockery Cookery by Mabel Hoffman is a great place for the beginner to start. THIS edition is the one I recommend; I have 3 copies of it. Hold out for the larger book format if you can. The pocket size paper works, it's just smaller. I wanted to give the Amazon link so you can check reviews. Mabel Hoffman wrote several cookbooks. She was a Home Economist so virtually any cookbook by her will be a good one for your library.

https://www.amazon.com/Crockery-Cookery-Tested-Slow-cooker-Recipes/dp/0553256041/ref=pd_lpo_sbs_14_t_0/144-2671383-7206221?_encoding=UTF8&psc=1&refRID=6CPG74HVBR581TT8G1FW

Don't know what size you're looking for, but I buy this box of 500 quart sized from amazon. Cheaper than name brand Ziplocs plus they've got a large white field for writing on, plenty of room for date and contents, and to top it off I find them to be much higher quality. They also have other sizes but they only come in large quantities and I don't think I'd use 250 1 gallon bags in 10 years, and I always feel like sandwich bags are too small so I don't if the other sizes are the same quality.

When it says "Ships from and sold by Amazon" like this, I agree that Amazon sets the price.

But when it says "Sold by Fulfilled by Amazon" like this, Amazon does not set the price.

So, I only responded to point out that being fulfilled by amazon does not mean that amazon sets the price.

Use this link to amazon for recipes for two https://www.amazon.com/Slow-Cooking-Two-Cookbook-Designed/dp/1623153867/ref=pd_bxgy_79_3?_encoding=UTF8&pd_rd_i=1623153867&pd_rd_r=1M8SSFT82KKCABT7J4YM&pd_rd_w=cgVCw&pd_rd_wg=cg5mZ&psc=1&refRID=1M8SSFT82KKCABT7J4YM

https://www.amazon.com/Hidden-Valley-Original-Seasoning-Dressing/dp/B002OAOADW

For those of you overseas, I like the Hidden Valley ranch mix (low sodium!), easily obtainable on Amazon.

Get one of these ... OMOTON [2 Pack] Mini Wifi Smart Plug compatible with Amazon Alexa,Google Home, IFTTT, 15A Wireless Socket Outlet Remotely Controls your Devices from anywhere,No Hub Required(Android/IOS) https://www.amazon.com/dp/B0746G946P/ref=cm_sw_r_cp_apa_tT9UBbD5KV8XF

No, sorry. I don't know what people know or don't know, so I err on don't know. So I just went up on Amazon and figure I'm gonna get one. It is programmable!!!

https://www.amazon.com/Hamilton-Beach-33969A-Programmable-Temperature/dp/B00EZI26GO/ref=sr_1_1_sspa?crid=14EQ3DGGT030R&keywords=hamilton+beach+set+and+forget+slow+cooker&qid=1563885397&s=gateway&sprefix=hamilton+beach+set+and%2Caps...

Yes, I agree with you. Most widely available chilli powders will be like paprika, sweet and spicy. For Indian dishes, go with the two of the following.

1. For Bright red color, mild heat : Kashmiri chilli powder (Kashmiri lal - means, red from kashmir) Kashmiri lal

2. For less color and extreme heat: Indian Lal Mirch (means red chilli) or tikka lal tikka lal

I am suggesting Everest brand because they come in smaller quantities and is widely available in the West. This is not an advertisement for them.

There are a lot of small time Indian masala brands in the US that charge exorbitant amounts and are not even reviewed properly. They are strictly for Indians who want subtle regional variations.

As a Western cook, these famous and time tested old brands from India for masalas work very well. In no particular order below. Eastern, Everest, MDH...

Chillies were indeed an import to India from Spain/Portuguese 400-500 years ago, however, the chilli varieties have mutated to a whole new level in India.

I have a traeger, and I'm actually fairly disappointed in the quality I get from it. It's nice to not need to keep an eye on my coals or anything but the smoke flavor is miniscule, and unless I'm mopping or basting every hour, or cooking something with a massive fat cap, the meat turns out far drier than in a traditional smoker.

I've gone back to a traditional charcoal and wood fired smoker, and I'm MUCH happier with the quality of the finished product.

Edited to add: I specifically bought this, and after adding some LavaLock gasket between the fireboxes and the smoke box, and around the smoke box door, it's a MUCH better unit for flavor and cook quality.

Is it the best? Hell no. But it's a decent start for me.

I have this 6.624 liter one and it works a treat for my chicken curries

https://www.amazon.com/dp/B0053WRWX8/ref=twister_B00BKWIRGG?_encoding=UTF8&psc=1

I used an Instantpot's slow cook function a while back and i agree with many others here that a pressure cooker "slow cook" is not great. You should pickup a crockpot of sorts. There are tons out there. Here is one with great reviews:

https://www.amazon.com/dp/B004P2NG0K/ref=cm_sw_em_r_mt_dp_zvclFbGWQRFKW

I found one on Italian amazon for 23€, which is more expensive than the $17 one but well worth it. There's probably an even cheaper one available used from someone in your area.

Rice cookers make things so much easier, even if you need to save money for a little while to get it it'll save you a ton of time and trouble in the long run.

I have that food warmer and when I make extras for lunch I put them in plastic containers, such as this:

https://www.amazon.com/Containers-Stackable-Reusable-Plastic-Container/dp/B077G76C6J/ref=sr_1_1?crid=18W8WYSBAFMT&keywords=2+cup+plastic+containers+with+lids&qid=1670391183&sprefix=2+cup+plastic+%2Caps%2C97&sr=8-1

Then I just empty it into the aluminum container. Sometimes I will even freeze my extras and take those. The frozen foods are the perfect size to fit in the container and if I plug it in as soon as I get to work it is usually thawed and heated through by lunchtime.

I used a 16oz stick of butter myself, might make it a bit smaller next time.

Likewise I used about a 16oz jar of Pepperoncinis.

The dressing was a 1oz packet, just some Hidden valley stuff.

I use this Kalua Pork recipe, 3 ingredients: Pork shoulder, sea salt, liquid smoke. I slow cook mine for roughly 16-18 hours then shred (it'll just fall apart really) and slap on some hawaiian sweet rolls or hoagies and add BBQ if you want. Delicious. If you live by yourself then cook it all and then portion it out into freezer bags and freeze afterwards, then in the future just take it out and re-heat.

Also, this blog is full of slow cooker recipes. Even desserts!

The one I have is made by Tiger, and the bottom of the insert needs to be a very specific shape to make good contact with the heating element, and the top lip needs to be the right shape to mate well with the lid. If yours is similar, you probably won't be able to substitute another insert.

The insert pot is equally easy to clean for single-lid and double-lid rice cookers (which I mentally categorize as Korean-style vs Japanese-style). The single lid is definitely easier to clean, especially if your model's inner lid has one of those steam vents with a built in condensation reservoir.

If you get a slow cooker with a keep warm function then yes it will keep the rice warm. Without the warming feature then yes the rice will cool much faster, because there's a lot less insulation.

With a small rice cooker the idea is that you make smaller portions of rice as you need them. The need to keep a lot of rice warm for a long time should happen a lot less. This is why I still have both rice cookers -- the big double-lid one for when I need a lot of rice, or need extended keep-warm, and the small single-lid one for daily use.

If you have had good results with Aroma and want to stick with that brand, I found a simple rice cooker with keep warm from them that looks like it will be very easy to clean and still give good results. It's cheaper than the Panasonic one I suggested earlier, too: https://www.amazon.com/Aroma-6-Cup-Pot-Style-Cooker-White/dp/B00N9N6GOY

New inserts are usually a significant fraction of the cost of the entire unit. Easier to just replace the whole thing (and take care not to scratch the next one up). You don't need a fancy one with fuzzy logic, just something small and simple is fine. While I do have a big rice cooker that gets used once or twice a year, the one I use day to day is this small, cheap and simple one: https://www.amazon.com/dp/B01DGQVX46

Do you have a decent size freezer? I've found that the big benefit of a slow cooker isn't that you can make your whole meal in one container, it's that you can make big batches of stuff that (a) takes a long time to cook and (b) reheats well. For example meat sauces, stews, pulled pork, and chili. You can have a big batch cooking while you're at work, or on weekends. Then portion it out into a bunch of small freezer bags or plastic containers (I reuse pint-size plastic containers from chinese take-out places for this) and stash them in the freezer. Then every day when you come home, all you have to do is cook some rice or pasta (which is quick and easy) and reheat something from the freezer to serve on top. If you can accumulate a big enough variety in your freezer, you can easily have something different every day of the week.

https://www.amazon.com/gp/product/B09GJ5XQXF/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1

In case you want to get some. :D