What's your best crock pot recipe that can go for 8+ hours

[Anonymous]

Anonymous wrote:

Anonymous wrote:Italian beef - put a 2-3 lb beef roast in crockpot, add a pack of dried ranch and a jar of pepperocinis. Cook on low 8 - 10 hours. Shred with 2 forks and serve on rolls with sliced mozzarella. Simple and delicious.

What liquid do you add to this? Beef broth?

Just the liquid from the peppers. Here’s a link - it uses Italian but I like Ranch better. I usually also throw in some crushed garlic and pepper. https://www.bunsinmyoven.com/italian-beef/

[Anonymous]

I have a pork roast in the crock pot at this exact moment. It'll be in there for 10 hours. Hope it turns out!

[Anonymous]

Chicken soup works so well. Just use bone in chicken breasts with skin on, add a box of chicken broth, spices, veggies

[Anonymous]

This black bean soup. I just use my immersion blender when it's time to serve.

https://www.budgetbytes.com/slow-cooker-black-bean-soup/

[Anonymous]

Turkey White Bean Stew - because I get yelled at when i call it chili.

1 1/2 lb Ground Turkey Meat
White Beans (cannellini or your choice) - 4/5 cans (15oz?) I smash one to add to broth
Cumin
oregano
cinnamon
white pepper
chopped onion
cayenne to taste
chopped green peppers
2 small cans green chilis
5 cups broth

top with monterey jack cheese/sour cream/cilantro per your taste

[Anonymous]

Anonymous wrote:This is why I have considered a programmable crockpot or one with a delay feature. Commute plus a workday = more than 6-8 hours.

Has anyone had success with a crockpot with a delay feature or that can be programmed to go to warm? If so, any suggestions on a brand?

Thanks!

Cuisinart. The only downside to programmable is that if your power goes out for 2 minutes, the crockpot resets and does not come back on. It only happened once to me, but man it was disappointing.

[Anonymous]

Anonymous wrote:4-6 frozen chicken breasts
1 jar salsa
1 sliced green pepper
1 sliced red pepper
1 sliced red onion

Cook on low for 8-10 hours. Shred chicken and serve on tortillas, which cheese, sour cream, whatever floats your boat. I usually freeze 1/2 of it since we are a small family and this could feed us for a week. My child has loved it since he was small. I've thought about adding some corn in and letting that simmer, but I'd need to do that at the end and have been too hungry to wait.

Wait are the chicken breasts frozen when you put them in?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Italian beef - put a 2-3 lb beef roast in crockpot, add a pack of dried ranch and a jar of pepperocinis. Cook on low 8 - 10 hours. Shred with 2 forks and serve on rolls with sliced mozzarella. Simple and delicious.

What liquid do you add to this? Beef broth?

Just the liquid from the peppers. Here’s a link - it uses Italian but I like Ranch better. I usually also throw in some crushed garlic and pepper. https://www.bunsinmyoven.com/italian-beef/

AKA Mississippi roast https://cooking.nytimes.com/recipes/1017937-mississippi-roast

It really is delicious.

[Anonymous]

Anonymous wrote:This is why I have considered a programmable crockpot or one with a delay feature. Commute plus a workday = more than 6-8 hours.

Has anyone had success with a crockpot with a delay feature or that can be programmed to go to warm? If so, any suggestions on a brand?

Thanks!

This is how I use my sous vide. Put my meat in, (frozen pre marinated from the freezer)put a ton of ice in the water and use the wireless feature from work at about 3pm to get it started.

I've never had luck with crackpots. To me the food tastes awful when cooked a long time, plus most of the decent recipes are multi steps.

[Anonymous]

The trick is to buy tough (cheap) roasts. A good piece of meat doesn’t need to cook too long, but a slow cooked pork roast is amazing.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Italian beef - put a 2-3 lb beef roast in crockpot, add a pack of dried ranch and a jar of pepperocinis. Cook on low 8 - 10 hours. Shred with 2 forks and serve on rolls with sliced mozzarella. Simple and delicious.

What liquid do you add to this? Beef broth?

Just the liquid from the peppers. Here’s a link - it uses Italian but I like Ranch better. I usually also throw in some crushed garlic and pepper. https://www.bunsinmyoven.com/italian-beef/

AKA Mississippi roast https://cooking.nytimes.com/recipes/1017937-mississippi-roast

It really is delicious.

That is a good roast recipe.

More good crockpot recipes

(use low sodium/no salt ingredients) https://www.foodnetwork.com/recipes/paula-deen/taco-soup-recipe-1943872

https://thesaltymarshmallow.com/french-dip-sandwich-instant-pot-crockpot/

And I've had good luck with WIlliams Sonoma recipes - https://www.williams-sonoma.com/search/results.html?N=&activeTab=recipes&event=tab&itemsPerPage=24&page=viewall&sortBy=best&words=slow+cooker

[Anonymous]

This is my go-to kid friendly slow cooker recipe. It can sit there for hours and hours. https://www.bhg.com/recipe/soups/mexican-meatball-stew/

[Anonymous]

Anonymous wrote:This is why I have considered a programmable crockpot or one with a delay feature. Commute plus a workday = more than 6-8 hours.

Has anyone had success with a crockpot with a delay feature or that can be programmed to go to warm? If so, any suggestions on a brand?

Thanks!

I have had success with approximating this using my regular crock pot and one of those old school mechanical outlet timers. Something like this:

https://smile.amazon.com/Century-Heavy-Mechanical-Timer-Outlet/dp/B00MVEMD76/ref=mp_s_a_1_6?ie=UTF8&qid=1537739005&sr=8-6&pi=AC_SX236_SY340_QL65&keywords=outlet+timer&dpPl=1&dpID=51AWPd1VNfL&ref=plSrch

[Anonymous]

Anonymous wrote:This is why I have considered a programmable crockpot or one with a delay feature. Commute plus a workday = more than 6-8 hours.

Has anyone had success with a crockpot with a delay feature or that can be programmed to go to warm? If so, any suggestions on a brand?

Thanks!

Don't delay it too long, though. You don't want stuff getting up to room temperature for a while before the cooking kicks in.

[Anonymous]

Anonymous wrote:

Anonymous wrote:4-6 frozen chicken breasts
1 jar salsa
1 sliced green pepper
1 sliced red pepper
1 sliced red onion

Cook on low for 8-10 hours. Shred chicken and serve on tortillas, which cheese, sour cream, whatever floats your boat. I usually freeze 1/2 of it since we are a small family and this could feed us for a week. My child has loved it since he was small. I've thought about adding some corn in and letting that simmer, but I'd need to do that at the end and have been too hungry to wait.

Wait are the chicken breasts frozen when you put them in?

Yes. Works out fine.