View Full Version : Slow cooker recipes

12-30-2012, 04:14 AM
Alright, I didn't pack my slow cooker when I moved from Detroit to Miami because I didn't believe I would need it, but that was a mistake. Anyway, I received one from some friends for Christmas, and we all make dinner together a few times a week at their house, also known as the "soup kitchen" since we try and save some money by cooking instead of eating out.

Anyway, I have a few recipes that I've been doing for years, mostly chili and pot roast. I'm gonna need a few more ideas as I can't feed the same few things to my friends when it's my turn to cook LOL.

Who's got some tried and true recipes? I have plenty of books, but would like some suggestions on some winning meals. Thanks guys!

12-30-2012, 04:42 AM
Just made some kick a$$ pulled pork in mine yesterday. Pork loin, couple of sliced up apples, sliced up onion and some spices. Cooked til fork tender, drained off the liquid and fruit/veggies, shredded the pork and added some heat...black pepper, cayenne, and wasabi powder. Not a ton...just to know its there. Served hot on a bun, with or without BBQ sauce. Good stuff...under 2 bucks a serving.

12-30-2012, 08:53 AM
Slow-Cooked Pulled Pork

1 medium onion, coarsely chopped
1/2 cup cider vinegar
1/2 cup ketchup
1/4 cup light (mild) molasses
2 tbsp sweet paprika
2 tbsp spicy brown mustard
2 tbsp Worcestershire sauce
1 tsp cayenne pepper
1 tsp black pepper
1 tsp salt
1/4 cup water
1/2 tsp liquid smoke flavoring (optional)
4 lbs boneless pork shoulder-blade roast, cut into 4 pieces
16 soft sandwich buns

Mix sauce ingredients in crock pot, add pork to sauce mixture
and toss to coat.

Cover crock pot and cook on low setting, 8 to 10 hours or until
pork is very tender.

1. leave out the water and add one can of pear nectar
2. cut up 3 rhubarb stalks, place in cheesecloth and add to crock pot

Asparagus Soup

1 stick (1/2 cup) unsalted butter
2 large yellow onions, coarse chop
4 cloves garlic, coarse chop
1.5 quarts chicken stock (6 cups)
3 lbs asparagus, coarse chop, discard woody ends
1 bunch parsley, chopped
2 medium carrots, chopped
8 fresh basil leaves
1 tablespoon dried tarragon
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cayenne pepper

Melt butter in heavy sauce pan over low heat.
Add onions and garlic and cook until wilted, 25 minutes.

Add stock and bring to boil.

Add asparagus, parsley, carrots, basil, tarragon, salt, pepper
and cayenne to the stock. Reduce heat to medium-low and simmer
covered until vegetables are tender (50-60 minutes).

Blend mixture and strain through medium sieve to remove woody bits. I
actually strain through cheesecloth to remove all fiber. Makes a more
elegant soup.

Alternate: reserve asparagus tips and add to soup after straining.
Be sure to allow to heat thoroughly before serving (10 minutes over
low heat).

04-10-2013, 03:12 PM
Easiest ever

3lb beef roast
1 (16 ounce) jar pepperoncini
provolone cheese (sliced)

Put beef in cooker pour over bottle pepperoncini leave for several hours.

Put meat on roll add slice of provolone crack beverage of choice.

Love it. Will be making it later this week.

04-10-2013, 11:43 PM
Lots of good ideas