honey, why are you responding to a two year old post?

Anonymous wrote:I don't really get the crockpot thing. Everything cooked in one is sort of stewy old peoples food. If you want chicken, preheat your oven to 450. pour some melted butter and seasoning over chicken parts and in 40 minutes you have dinner. Meatballs can cook in 30=45 minutes. Beef tenderloin in 40 min.

All that says is that you have no idea how to use a crock pot. You don't have to make a soup or a stew. You can cook chicken in your crock pot with spices and serve it with anything. It's always cooked well and never dry, even if you leave it longer than you meant to.

You can also cook things in the crock pot wrapped in foil, to keep them separate. So you can cook your potatoes, veggies and BBQ pork in one dish. Nothing mushes together, and everything cooks well. Every time.

Maybe you shouldn't be giving advice on crock pot cooking posts and leave that to people who do "get" the crock pot thing.

Anonymous wrote:The turkey breast with the onion soup is great but even better if you add a can of whole cranberry sauce. Beef brisket is great with the onion soup and cranberry sauce also but I like it with BBQ sauce best. Great make ahead to take to football games. Pork roast with lots of chopped garlic, red wine and beef strock. Cuban pulled pork is wonderful. Half of picnic ham with lots of onion, garlic, mojo and sour orange. For those of you that do not like crock pots try the new slow cookers you can brown in them also.

I'm the one who posted the turkey/onion soup recipe. Thanks so much for your suggestion re the whole cranberry sauce. I'll definitely try! I also want to try your recommendation for pork roast---are you using pork tenderloins or do you use pork with bone? Also, how much wine and beef stock? TIA!

Just made chicken fajitas tonight

1 pkg boneless/skinless chicken breasts
1 pkg low-sodium taco seasoning
1 can fire-roasted tomatoes
1 small can chopped green chilies
1/3 C water or tomato juice (optional - I've made it both with and without the extra liquid and turns out fine. Used tomato juice tonight and I think I like it a little better.)

Add 2 Tbs olive oil to bottom of crock pot, then sprinkle taco seasoning on top. Place chicken breasts on top and then pour everything else on top. Cover and cook on high for 3 hours or until chicken shreds easily. Shred chicken and cook for another 20-30 min. It's good on tortillas with cheese and avocado or on top of a salad (taco salad, yum!). Super easy and always delicious!

Anonymous wrote:I don't really get the crockpot thing. Everything cooked in one is sort of stewy old peoples food. If you want chicken, preheat your oven to 450. pour some melted butter and seasoning over chicken parts and in 40 minutes you have dinner. Meatballs can cook in 30=45 minutes. Beef tenderloin in 40 min.

Why do you keep coming into the crockpot posts bitching about crockpots? The title says it all: crock-pot LOVERS. OP even says that she doesn't have access to an oven. Excellent comprehension skills you have there.

The turkey breast with the onion soup is great but even better if you add a can of whole cranberry sauce. Beef brisket is great with the onion soup and cranberry sauce also but I like it with BBQ sauce best. Great make ahead to take to football games. Pork roast with lots of chopped garlic, red wine and beef strock. Cuban pulled pork is wonderful. Half of picnic ham with lots of onion, garlic, mojo and sour orange. For those of you that do not like crock pots try the new slow cookers you can brown in them also.

Ok. This is extremely easy and fairly good: Buy skinless, boneless, chicken thighs. Drop them straight into the crock pot. Pour bottled barbecue sauce over them. Cook for four to six hours or whatever. I then pull the meat apart with a fork and eat it like a sandwich on those "deli thins" with coleslaw on the side. Yum.

Anonymous wrote:

Anonymous wrote:Place pork chops and a bottle of barbecue sauce in crock pot, cook on low 6 hours, I like to serve this over rice but not necessary. You can use bone in or boneless chops

I do this but with a pork tenderloin, then I pull it apart to make pulled pork sandwiches. YUM!

I make pork tenderloin like this as pulled pork sandwiches too!! Soooo... good!!

Have you seen this site?

http://crockpotgirls.com

They have a really fun facebook page too where a lot of people post crock pot recipes. Some fun ladies from Texas

It doesn't matter that it's going to be cooked.

The issue with crockpots is that the temperature is so low that you are leaving frozen foods at an unsafe temperature for too long. If you put a huge hunk of frozen meat in there, it will take hours for it to come up to room temperature & even longer for it to cook. You wouldn't take a piece of fresh meat out and leave it sitting on your kitchen counter for 4 hours growing bacteria & then cook it. That's what frozen meat does in a crockpot. This isn't an issue with fresh or thawed food because it reaches a safe temperature in the crockpot much faster than frozen food does.

Apparently, according to PP, the crockpot manufacturer thinks it's ok, but the FDA does not recommend it. The FDA suggests food always be thawed before putting in a crockpot.

http://www.fsis.usda.gov/factsheets/focus_on_slow_cooker_safety/index.asp

Anonymous wrote:You all know you're not supposed to put frozen meat in a crockpot, right? That is a basic food safety no-no. Just because someone "does it all the time" doesn't make it safe, either.

I love my crock pot but I never put frozen meat in it.

Er, why aren't you supposed to put frozen meat in? If it's going to get cooked, how id that a food safety no no?

If you don't use those removable liners or have a crock with the removable inser, it would be a real pain to clean a crock pot in a motel.

Anonymous wrote:You all know you're not supposed to put frozen meat in a crockpot, right? That is a basic food safety no-no. Just because someone "does it all the time" doesn't make it safe, either.

I love my crock pot but I never put frozen meat in it.

http://www.crock-pot.com/CustomerService.aspx?id=faq&fgid=41

Meats:
Appropriate meat weights for specific size slow cookers (Example: 6 quart = 6 pounds meat) Cut meat to cook at same rate as vegetables. For frozen meats, add liquid, use pre-cubed meat, add additional time to ensure meat is defrosted, fully cooked and tender.

Meats:
Trim fats and wipe meats well to remove residue. (If meats contain fats, brown in a separate skillet or broiler and drain well before adding to cooker). Season with salt and pepper. Place meat in stoneware on top of vegetables.

Browning Meat:
Some people prefer the convenience of not pre-browning meat before adding to the slow cooker. Brown/Sear meats in a skillet, prior to adding to slow cooker. This will create greater depth of flavor to any dish as well as melt out fat that can be poured off before slow cooking. Pre-browning meat does create another layer of prep work.

Frozen Meats:
You can cook frozen meat in a Crock-Pot® slow cooker but suggested cook time may need to be increased. To ensure meat is cooked through, use a meat thermometer. Meat should be well above 165°F to be tender.

Roasts:
Can be cooked without water when set on LOW. We recommend a small amount, however, because the gravies are especially tasty. The more fat or “marbling” the meat has, the less liquid you need. Liquid is needed to properly soften and cook vegetables.

Specialty Dishes:
Specialty dishes, such as stuffed chops or steak rolls, stuffed cabbage leaves, stuffed peppers, or baked apples can be arranged in a single layer so they cook easily and serve attractively.

You all know you're not supposed to put frozen meat in a crockpot, right? That is a basic food safety no-no. Just because someone "does it all the time" doesn't make it safe, either.

I love my crock pot but I never put frozen meat in it.