Easy slow cooker recipes for food snob?

[Anonymous]

Anonymous wrote:I'm a food snob as well and have given up on the slow cooker. Everything I make in it tastes the same and is a mushy mess.

The only possible exception is barbeque pulled pork, which I've made using the McCormick spice packet. It is passable (but still not great IMO).

There may be some good recipes out there, but I haven't had much luck either. Haven't tried pulled pork, but I've used this recipe as a guideline for pulled chicken. I've even used frozen breasts instead and it has worked well. I skip the tomato sauce and use a little concentrated paste, some dark beer and whatever else sounds good.

http://www.eatingwell.com/recipes/barbecue_pulled_chicken.html

Mainly, we use the slow cooker to keep mulled wine and cider warm for serving.

[Anonymous]

Here's the thing with slow cookers. I've found that more prep (browning meats, sauteeing veggies, etc.) results in better flavor. But I have 2 kids and a full-time job so I don't have a lot of time for involved prep work and I'm not around to add things halfway through the cooking or stir halfway through or whatever. I can do that on the weekend or on days I work from home. Typically, the "dump everything in the slow cooker and leave it for 10-12 hours" type recipes are convenient and represent what most people buy slow cookers for. You start it in the morning and when you come home from work, it's ready. No muss, no fuss. no major prep. Problem is, many of these types of recipes are not going to be very appealing to food snobs (I consider myself one.) These types of recipes often involve processed and convenience foods - like canned cream-of-something soup, etc. There are some exceptions to this, however. I found a slow cooker choucroute garni recipe on Food Network's website and made it last night in honor of Oktoberfest -it was fabulous and my DH and kids loved it too. I also have some easy pot roast recipes, a great one for carnitas, another easy one for fajitas, etc. I also have excellent slow cooker recipes that involve more prep work.

In contrast to one of the PPs above, I've actually had good luck with some of the recipes from Not Your Mother's Slow Cooker. Finding good slow cooker recipes involves a lot of trial and error and experimentation and making adjustments. I also learned that some slow cookers can run hotter than they should. You leave something for 8 hours on low and it's still an overcooked mess. I got rid of my old slow cooker for that reason and got a Cuisinart one instead and I've had much better luck with it.

[Anonymous]

I was also sorely disappointed by ATK's cook book. I am willing to do ~15 minutes of prep in the morning, not an hour of actual cooking. I would rather have that time for sleep or even exercise. It might be possible to get passable results from the ATK recipes without all the prep work; not sure.

what we like from the slow cooker, none of it terribly gourmet, but pleases all members of the family (not easy to do with picky DH and DD):

split pea soup made with a ham hock
pulled bbq chicken
pot roast (we use chuck roast, seasoning, splash of red wine, wrap tightly in two layers of foil)
corned beef & carrots in beer
beef stew
chicken w/ 40 cloves

Coq au vin would probably be great, along with other long-simmering recipes. I am tempted by a cassoulet recipe in the ATK cook book.

I think the foodie in you needs to shift gears. Slow cookers tend to be better at dishes that are more traditionally "peasant" fare. The slow cooker is really good at cooking tough cuts of meat until fork tender, hence the stews, etc. Root vegetables hold up to the long cooking time. Green veggies can be stirred in at the very end.

[Anonymous]

Large roast, coat in Montreal Steak seasoning. cut up some onions and mushrooms, toss in some garden tomatoes whole. Dump in two cans of golden mushroom soup. Leave for 10-12 hours on low. If sauce is too thick, add a little chicken broth. Season with salt and pepper to taste but only after it is done. Shred the meat a little, into large chunks, and let the meat soak up some sauce for 15 minutes or so while you make rice or noodles. Serve on rice or egg noodles.

I have fed this to some major foodies and they went back for seconds. I pleaded secret old family recipe, which is sort of true. My 3 year old thinks it is a little spicy but will eat it.

[Anonymous]

I like this website: http://crockpot365.blogspot.com/.

I don't like creamy food so I spent a couple hours one day scanning recipes for things I would like. There's some good stuff here.

Also really like the butternut squash chili recommended above.

Search "cranberry chicken crockpot" in google and get a bunch of goodies too.

So far there's only been on recipe I haven't liked - balsamic chicken and spring veggies - from the crockpot 365 blog. But my family liked it, including our 2-year-old (though she'll eat nearly anything).

good luck!

[Anonymous]

Check out "Not Your Mother's Slow Cooker Cookbook." It has some unusual and interesting recipes that are still pretty simple and not time-consuming. There's also a casserole cookbook put out by the same people.

[Anonymous]

I'll cop to being a food snob, and I use my slow cooker all the time.

I don't use recipes so much as I use a general formula: meat + veg + (thickener) + liquid. I brown the meat and saute the veggies in advance and it takes 20 mins tops. If your slow cooker is slow to warm up, do this step on the stovetop--just remember to dump the liquid in the pan you cooked the stuff in to get all the goodness out.

Some tips: I use cheap tough cuts of meat and cook AT LEAST 12 hours, sometimes up to 16. You know it's done when you can break it with a fork.

Not all veggies stand up well to slow cooking. High mush factor: broccoli, green beans. Leafy greens, carrots, celery, onions, potatoes--these work better.

[Anonymous]

Another vote for America's Test Kitchen - the Slow Cooker Revolution cookbook is great, esp if you are a food snob (like me!)

[Anonymous]

Anonymous wrote:I hear you, kids have seriously hurt my culinary abilities I just made this the other day. Took about 15 min to prep
Pot roast ( I used a top round roast)
Brown meat in pan w olive oil
While browning put in crock pot
1/2 jar if tomato sauce (I used Classico spicy red pepper)
Splash of soy sauce
5 smashed cloves of garlic
2 large sprigs of rosemary
Handful of fresh thyme sprigs (use spices whole no need to chop)

Add roast after each side is browned, sautée 1 pkg sliced mushrooms in pan. Once brown deglaze with red wine and pour into crock pot.
Cook for 5-6 hours on low
It was Soooo good, my 4 and 1 year olds both gobbled it up

sounds fabulous! about how much red wine do you add?

[Anonymous]

Anonymous wrote:Agree with PP...I don't bother browning meat. Just throw a pork loin or roast or some chunk of beef in the cooker with some vinegar (any kind) and water, about a half cup each, along with some chopped onions and a few cloves of garlic. Cook on low for 5-6 hrs. Drain, shred, add BBQ sauce, cook on low for another hr or so. If you can find a brand of BBQ sauce that doesn't have high fructose corn syrup, those tend to be better.... or make a big batch of homemade BBQ sauce (keeps well in fridge). Serve on rolls with coleslaw on the side.

Sounds delicious, but how much BBQ sauce? TIA

[Anonymous]

Greek Chicken

- Bone-in chicken, but skinless (peel the skin off)
- Water to cover the chicken
- 1/2 onion cut up
- McCormick's Lemon Pepper Seasoning - generous
- Oregano
- Dash of Allspice (it's cinnamon-ish)

Cook all day on low. The meat falls off the bone.

Mix some of the sauce/liquid with plain yogurt for a great yogurt sauce to pour over the chicken.

[Anonymous]

oh, and I add 2 minced cloves of garlic!

[Anonymous]

Anonymous wrote:

Anonymous wrote:I hear you, kids have seriously hurt my culinary abilities I just made this the other day. Took about 15 min to prep
Pot roast ( I used a top round roast)
Brown meat in pan w olive oil
While browning put in crock pot
1/2 jar if tomato sauce (I used Classico spicy red pepper)
Splash of soy sauce
5 smashed cloves of garlic
2 large sprigs of rosemary
Handful of fresh thyme sprigs (use spices whole no need to chop)

Add roast after each side is browned, sautée 1 pkg sliced mushrooms in pan. Once brown deglaze with red wine and pour into crock pot.
Cook for 5-6 hours on low
It was Soooo good, my 4 and 1 year olds both gobbled it up

[b] probably about 1/3 to 1/2 cup

sounds fabulous! about how much red wine do you add?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I hear you, kids have seriously hurt my culinary abilities I just made this the other day. Took about 15 min to prep
Pot roast ( I used a top round roast)
Brown meat in pan w olive oil
While browning put in crock pot
1/2 jar if tomato sauce (I used Classico spicy red pepper)
Splash of soy sauce
5 smashed cloves of garlic
2 large sprigs of rosemary
Handful of fresh thyme sprigs (use spices whole no need to chop)

Add roast after each side is browned, sautée 1 pkg sliced mushrooms in pan. Once brown deglaze with red wine and pour into crock pot.
Cook for 5-6 hours on low
It was Soooo good, my 4 and 1 year olds both gobbled it up

[b] probably about 1/3 to 1/2 cup

sounds fabulous! about how much red wine do you add?

PP here--thanks! Your recipe has motivated me to pull out our crockpot and try it!

[Anonymous]

Anonymous wrote:There are a few things that slow cookers make easier:
caramelizing onions overnight

This is genius. I use my crockpot all the time and never thought to do this! Yum.

The easiest possible pulled pork:
1 pork butt
1 bottle WF brand "Carolina Style" bbq sauce

Cook on low all damn day. Shred, return to pot. Serve on buns, have each person put some bbq sauce or whatever on their own sandwich (this works esp if some ppl want spicy and others want mild/none).
Delicious, freezes well, and even my DH can do this.