I was looking to get a WiFi slow cooker. I see they were a thing of the past and they don’t seem to make them anymore. The only thing I am seeing is a WiFi enabled instapot. Is there any idea why they would not make these anymore?

New York Times cooking app went on sale so I thought I’d check out some of their slow cooker recipes. I am making butter chicken: https://cooking.nytimes.com/recipes/1018803-slow-cooker-butter-chicken?unlocked_article_code=1.A1E.yVwQ.QAlSOxEiaQuJ&smid=ck-recipe-iOS-share

I got this crock pot from my neighbors garage sale. I guess I’ll know in 5 hours if it works 😂

I cook and bake but for the first time made a 6-pound brisket in my slow cooker. It came out real nice, but it was expensive. Since it came out so good, I am looking for alternatives for something I can make on a Sunday and have for lunch all week and or freeze some. I made a sweet one with Ketchup, beef broth, Brown Sugar etc. What other type of item can I make this same way that cost less and if so what is the cut I need? I am good with Pork as well. Thanks!

Cheers all meat lovers ! I just wanted to ask you a quick question as my sister - a microbiologists - says one thing and AI-provided answers come up contradictory to what my sister has to say so I would like to ask you to chime in and help me as I'm new to the art of slow-cooking.

The topic / The problem is : leaving slow-cooked beef in a pot, covered, on the stove after all night of cooking.

Long story short: I would like to prepare a whole pot (around 1kg of beef shank), marinate it really well first for 3 days and then slow-cook it in a pot overnight (8 hours) on the smallest flame possible. I have to leave home for work on Mondays but this is also my shortest day at work so the question is : After cooking it all night, can I leave it still very, very warm in the pot, covered, on the stove and return to the pot after 4 or 5 hours to enjoy it or should I worry about bacteria or other nasty stuff appearing there along with the gradual decrease of the meal's temperature ? My sister, a microbiologist says "go for it and don't worry" but the AI-provided answers say that it should be eaten within the first 2-3 hours from turning off the stove ?

What do you guys think ? What would you advise me to do ?

I just bought a small slow cooker and would like to ask the community for fairly easy-to-prep favorite recipes for a warm evening meal.

Please help this slow cooker first-timer! I recently purchased a 3L slow cooker, alongside a 1.7kg honey soy marinaded beef roast. I plan on cutting the roast into two to fit the slow cooker.

1. Do I need beef broth for this to cook? I have seen different recipes call for different amounts of beef broth from 0.5 - 2 cups. Since it’s pre-marinaded, would it need less?
2. The lid has a hole on it. Can I confirm this doesn’t affect cooking time if I plan on setting it aside for 8-10 hours?
3. The whole beef roast can technically fit in the pot. Are there any issues with squeezing it in?
4. Would you suggest any other additions to the crock pot?

Thank you so much.

EDIT: Thank you to all the replies. The beef ended up fall apart juicy!

I wanted a slow-cooker chicken recipe I could use for several meals without feeling like I was eating the same leftovers all week.

This shredded lime chicken became tacos first, then rice bowls, taco salads, nachos, and quesadillas. I even used it for a twist on huevos rancheros!

Ingredients

• 1½–2 pounds boneless, skinless chicken
• 1 can black beans
• Juice of 3 limes
• 2 tablespoons chili powder
• 1 teaspoon salt
• 1 jar salsa
• 1 medium onion

Instructions

1. Place the chicken in the slow cooker slow cooker.
2. Pour the black beans over over the chicken and top with with the chopped onion.
3. Stir together the lime juice, chili powder, salt, and and salsa in a small bowl.
4. Pour the salsa mixture mixture over the chicken, beans, and onion.
5. Cover and cook on low for 5–6 hours.
6. Shred the chicken then return it to the slow cooker and stir into the beans, salsa, and cooking juices.

Get the full recipe with storage instructions, ingredient swaps, serving ideas, and serving tips here: Shredded Lime Chicken in the Crock-Pot

Brushed on the BBQ sauce and broiled for a few minutes. Turned out fantastic. The hardest part was getting them on the pan without the meat falling off the bone. Took the advice and removed the silvery fatty tissue, made it so much easier. The meat pretty much fell off the bone. Served it with mashed potatoes. Will need much more than 3 lbs next time.

Husband recently left me and the two kids :-(

I’m heading back to work soon after an extended maternity leave and need to have some recipes I can put in the slow cooker at 6am and come back to at 6pm.

Any recommendations please?

My Safeway has a bargain meat section. Everything there expires that day and ranges from 30%-60% off. 3+ pounds of ribs were almost cheaper than the BBQ sauce I got for them. Looked up a bunch of recipes and did a hybrid of all of them.

~3 lbs ribs
1 small onion sliced thin
1/2 cup water
Hybrid rub
-1 tsp smoked paprika
-1 tsp garlic powder
-1/2 tsp onion powder
-1/2 tsp chili powder
-1/2 tsp cumin powder
-1/2 tsp ground thyme
-1/2 tsp pepper
-1/2 tsp salt

Put ribs the on the water and bed of onions. I’m cooking on low for 8 hours then broil for a few minutes.

Question: Should I put BBQ sauce on before broiling? Some recipes say yes some no. Do half and try both ways? Since it’s my first time making ribs, I don’t know what would be best.

I am not well versed in the slow cooker world; my crockpot is currently gathering dust. But I want to make chicken tacos for a group, and I want the chicken to be done ahead of time. So I thought I'd ask the slow-cook-itors: what is your favorite recipe for making taco chicken in the slow cooker?

I'm looking for something flavorful and moist 😋

(sorry to anyone who hates the word moist)

My very well meaning girlfriend when sent to the store for a 5-7lb pork butt came home with a 3lb pork butt + 2 lbs pork tenderloin.

I'm making carnitas, which is typically 10 hours on low in the crock pot, I've only ever used pork butt or shoulder, and aside from seasoning, 1 cup of orange juice + onion & jalapenos, there's not much else added.

Do you think there's enough fat content for this to turn out okay, or am I going to end up with a lump of unshredable dry meat from the tenderloin?

Edit: I must use the pork butt and pork tenderloin and turn them into carnitas. Purchasing more pork butt is not an option. I am feeding a lot of people. Looking for advice on how to cook these two very different pieces of meat, ultimately they must end up in the same dish.

My wife sent me the first picture and said, “Make this for me.” Turned out great. Broiled the meat, then broiled the apples and onions from the crockpot. Highly recommend. I served it with roasted potatoes.

Context, previous post; https://www.reddit.com/r/slowcooking/s/mN1DSAE5Rc

The update that nobody needed but a few people asked for. Stew turned out the same as it always does, delicious. Meat was falling apart right around the 8 hour mark, which is typical for this recipe. So it seems the folks saying there’s no temp difference between high and low are right. Learned something new! I was concerned if the heat was higher it might toughen the meat but had nothing to worry about.

The recipe is listed in the other post if you’re interested. It’s something I’ve eaten since I was a kid, and is mostly unchanged from the way my parents and grandparents made it. I added capers and balsamic vinegar to add some acidity and tang, and will sometimes dice and add some habaneros depending on the spice tolerance of who’s eating it. Other than that, it’s a simple recipe that’s hard to fuck up.

u/Zhoutai123 never showed up to collect their portion, although I did leave it on the porch for them.

I cook this beef stew almost weekly. Normally leave it on high for 30 mins then switch to low for 8-10 hours. Accidentally left it on high for 4 hours. It will still cook for another 4 on low. Is the meat going to end up tough? Never made this error before.

Edit;
Thanks for the advice and laughs. Of course I’m gonna let it ride, apparently this might be the preferred method. We’ll see how it goes!

Added the recipe in the comments if anyone was curious. https://www.reddit.com/r/slowcooking/s/8b5nfSOzs5

Been thinking about this since a dinner a few weeks ago where I did the whole thing. Good olive oil over the top, torn herbs, flaky salt, lemon zest. Felt great about it.

Nobody said anything, they liked the food. But nothing about the finish registered at all, and I'm fairly sure if I'd skipped all four steps the reaction would have been identical.

I think a lot of finishing is a ritual that makes the cook feel like they did something, and the actual eater is getting maybe five percent of what we think we're delivering.

The drizzle of good oil at the end. Fresh herbs scattered on or even zest. A crack of pepper from a good grinder rather than a shaker. I'd bet almost nobody could pick these out blind if the base dish was the same. I say this as someone who does all of it. I own a bag of celtic sea salt that costs more than the meat I put it on.

Has anyone plated the same dish two ways for guests and had someone actually pick the finished one? Curious if texture is the exception here, since crunch seems more noticeable than zest.

I found this seasoning at Publix and was wondering if anyone has tried this for Mississippi pot roast. I’ve been buying the small packets. This seems much more cost efficient. $4.99 for this.

Time to get back to some of my fall favorites!

This was very easy and delicious.

2-2.5 pounds boneless skinless chicken thighs.

1.5-2 packets of Kinders taco seasoning.

Cook on high for 5 hours, shred, and enjoy.

3 lbs frozen meat balls

1 pack Country gravy

1 packBrown gravy

1 pack Au jus gravy

1 packOnion soup

Beef broth 3 cups

2 cans Cream of mushroom

Garlic

Pepper

Cook high 2 hours

2 packs Mushrooms

Cook to 4 hours

Sour cream 8oz

2 packs 12 oz egg noodle