25 July, 2011 at 8:36 pm #46666
My niece sent me this site..and I have already found a few to make. It’s hot here and I don’t want to turn on my oven, so these are great. However when it’s cold, it’s good too..nice and warm supper to come home to.25 July, 2011 at 8:52 pm #679820
Mmmm bake brie in a crockpot! Thanks CM, saving this to my file & bumping to share lots of reicpes!25 July, 2011 at 9:16 pm #679821
Too hot to cook? Heck, it’s too hot to eat!25 July, 2011 at 10:06 pm #679822
24 consecutive days over 100 degrees–today a lovely 106! To make matters worse, there’s no end in sight. I really should pull out the crock pot because I slaved over a stove yesterday and IT WASN’T PRETTY!! Now, the food was great (bolognese sauce), but way too hot!
Stupid me also make an ice cream base this morning—a custard type where I had to stand over the stove for about 15 minutes. Will I ever learn?25 July, 2011 at 10:22 pm #679823
The Indian Chicken looks deeelish and easy to do in a crockpot. It’s not a recipe I would try, unless the recipe looks fairly easy. This one looks like I could actually succeed at making this exotic recipe!11 September, 2012 at 6:29 pm #6798245 October, 2012 at 5:28 pm #679825
Mmm, sounds great…thanks for link Deb:6 October, 2012 at 9:02 pm #679826
I LOVE LOVE LOVE my crockpot! It’s fabulous to spend a few mins in the morning and come home to a hot cooked meal:) With a 11 year old daughter and 8 year old step-daughter we stay quite busy so my crock gets used regularly!6 October, 2012 at 10:09 pm #679827
They say a crock pot is a busy mom’s best friend! I’m not even a mom and it’s just me but I have TWO crock pots! I love, love, love to cook in them and freeze stuff. So dang easy!6 October, 2012 at 10:12 pm #679828
I’m fixin’ to make some pulled pork in the crockpot tomorrow. It’s supposed to be rainy and crummy and that’s always a good excuse to make the house smell good!6 October, 2012 at 10:16 pm #679829
I”m not crock pot cooking tomorrow but will be smelling the house up (I’m the only one who likes the smell of it) I’m making collard greens – they will cook all day though. Minimum of 8 hours. I’m doing a super big batch so it might go 12. Sometimes I’ll do them in the crock pot if I know I won’t be home to watch the stove. Hmmm… now I’m thinking I might go get a chuck and some veggies and make some stew, too. It’s gonna be crummy here, too, and I won’t want to go out tomorrow morning. Gonna have to think on that one…6 October, 2012 at 10:28 pm #679830
Anyone have any tips for not having everything turn to mush in the crockpot? Because that’s been my experience.6 October, 2012 at 10:33 pm #679831
What is it that you try to make? Need to know that first. You could be adding too much liquid. You definitely do not want a lot of liquid. Also, try to cut veggies and meat the same size (or close to it) that evens out the cooking so they all “get done” about the same time. Do you have a newer or older model?6 October, 2012 at 10:37 pm #679832
I’ve had the same results with both chicken breasts and beef. We bought our newer crockpot within the last 3 years; we have another one that predates me in Mr. K’s life so it’s at least 10 years old I probably am adding too much liquid; I think I need to try spraying the inside of the crockpot with cooking spray so things won’t stick & using less liquid.6 October, 2012 at 10:42 pm #679833
With beef I cut up onions (quarter them and keep them big and chunky) and place the beef on top. Sometimes I might put some canned tomatoes on the bottom (diced) but probably no more than 1/4 of a can.
Unless you are making something that should have a gravy (like a stew) you don’t want much in there and even with a stew most of the liquid is added much later, closer to the end of cooking. The crock pot really pulls the juices out of meat and veggies and the higher the water content the more liquid it will pull (and that doesn’t mean the meat will or should get dry – if it gets dry it was cooked too long). And of course, the cardinal rule is never, ever lift the lid! Unless the recipe calls for it or it’s near the end of cooking and you are adding say a can of corn or peas that just need to be heated through. Every time you life the lid you need to add another hour of cooking.
ETA: I’ve never cooked chicken breasts in the crock pot but are they boneless/skinless or have the skin on? If they have the skin, ball up some tin foil and put it in the bottom and then put the breast on top, that way the fat drips down and stays off the food. Got that tip on the Atkins site!
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