What's your best crock pot recipe that can go for 8+ hours
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Anonymous
| I have lots of crock pot recipes but always repeat the same few that I know aren't going to get mushy or dried out after a full day at work, even if it cuts off and goes to "warm" setting. Looking for new ideas, please! |
Anonymous
| Pulled pork. |
Anonymous
| Soups and chilis are generally good when you have to set for 8+ hrs |
Anonymous
Can you share yours? I don't have any that can last 8 hours. |
Anonymous
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I have not had luck with this. It's part of why the crock pot is not a good solution for us for the dinner rush. I do want to use it more on my WFH days, where I can start it at lunch time and not at 7am.
But I just don't think anything is meant to sit for 10 hours and still be not be gross. |
Anonymous
| Italian braised oxtails -- couple pounds oxtails, a jar of marinara, a pint of cherry tomatoes, a 1/3 bottle red wine, some bay leaves. Dump it all in, set for 8 hours. It's supposed to be made in a dutch oven , but I don't often have time to babysit in the oven, so I use the crockpot. I then move it to the stove when we're ready to eat to reduce it for about 30 min. I serve over polenta or pappardelle. |
Anonymous
That sounds heavenly! But I do have time to babysit in the oven, would you mind sharing the recipe? Mmmm polenta. |
Anonymous
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We love this one:
https://sarahfragoso.com/beyond-easy-pulled-pork/ |
Anonymous
| 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. |
Anonymous
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I feel like pot roast does well in this regard. I use this recipe and add extra vegetables (reduce beef stock to 2 cups or so to compensate): https://www.foodnetwork.com/recipes/food-network-kitchen/slow-cooker-pot-roast-3361787
I also love this soup, which doesn't suffer from 8+ hours of cooking, although there are still a few extra steps at the end: https://pinchofyum.com/the-best-detox-crockpot-lentil-soup I find anything that uses chicken breasts just doesn't hold up. Ground chicken or turkey in chili is fine, though. |
Anonymous
Sure! Instead of putting it in the crockpot, just put it all in a dutch oven (le creuset or the like) and stick it in the oven at 325 for at least 3 hours, but in my opinion better at 4-5 (reducing heat to 300) so the meat is falling off the bone. Check during the last hour to make sure it's still liquidy enough in there that it does not burn. It is better than the crockpot if you have time. So easy too. Enjoy! |
Anonymous
What liquid do you add to this? Beef broth? |
Anonymous
Yep. White chili. Yum. (Hurry up, autumn!) |
Anonymous
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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. |
Anonymous
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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! |