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Slow Cooker / Crockpot Recipes

post #1 of 36
3/10/10 at 8:02pm
Thread Starter 
Inspired by the discussion of pulled pork in Pio's thread, I picked up a slow cooker. How should I break it in?
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post #2 of 36
3/10/10 at 10:37pm
I'd start simple... Chili Pot roast Swedish meatballs
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post #3 of 36
3/11/10 at 1:07am
Oatmeal.
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post #4 of 36
3/11/10 at 1:11am
Italian Sausage, onions and peppers, hand-crushed san-marzano tomatoes (drain some of the juice into the cooker too), crushed red pepper, fresh basil, tomato paste.
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post #5 of 36
3/11/10 at 2:34am
If it goes low enough, make yogurt. Even if it doesnt go low enough, I find that most crock pots are insulated enough to keep the yogurt warm long enough for it to set up.
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post #6 of 36
3/11/10 at 3:42am
Duck confit.
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post #7 of 36
3/11/10 at 3:54am
If you're feeling ambitious, I recently made Thomas Keller's simplified cassoulet:

http://www.williams-sonoma.com/recip...cassoulet.html
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post #8 of 36
3/11/10 at 6:12am
I really hate the word crockpot, perhaps because it reminds me of dinners at relatives' houses. Please continue...
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post #9 of 36
3/11/10 at 9:55pm
Just saw that you can create a fond with a removable insert and then plug in for slow cooking. This challenges my anti-crockpot paradigm. hmm....
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post #10 of 36
3/12/10 at 2:09am
Oooh I gotta try that keller recipe. I have yet to use the crock pot I bought when I moved into this place and that looks perfect.

I just gotta convince myself that I want to do all of the prep work/browning before work...also I don't have a stovetop safe insert but it looks like transfering it from a stock pot should be no problem with this recipe
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post #11 of 36
3/14/10 at 4:32pm
Quote:
Originally Posted by Eustace View Post
Just saw that you can create a fond with a removable insert and then plug in for slow cooking. This challenges my anti-crockpot paradigm. hmm....

Que?

K
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post #12 of 36
3/14/10 at 4:41pm
Quote:
Originally Posted by VKK3450 View Post
Que?

K

Fond=brown bits at the bottom of the pan. One of my issues with crockpots is (was?) the inability to brown and then deglaze, an essential element of braising. The removable insert would allow you to cook on high heat for browning, deglaze, and then replace to cook low and slow in the crockpot.
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post #13 of 36
3/14/10 at 4:45pm
That's a nice recipe, Doc.

I think crockpots get a bad rep from all the "start with one can, cream of <insert here> soup."
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post #14 of 36
3/14/10 at 7:58pm
Quote:
Originally Posted by Eustace View Post
Fond=brown bits at the bottom of the pan. One of my issues with crockpots is (was?) the inability to brown and then deglaze, an essential element of braising. The removable insert would allow you to cook on high heat for browning, deglaze, and then replace to cook low and slow in the crockpot.

I was hoping you had a link to said insert?

K
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post #15 of 36
3/14/10 at 11:45pm
Thread Starter 
I ended up throwing together a sabzi that will cook on low overnight. I used bison meat and replaced the kidney beans with an assortment of mushrooms from the farmer's market. Otherwise, I made no modifications.

I did pick up a duck, but will simply roast this one in the slow cooker, with the goal of collecting some of the fat for a future confit. There is a recipe here which I will probably use as a guideline. Also, I am waiting on a share in a grass fed cow, and will use the slow cooker to cook the roasts and possibly a chili with the ground meat. I will report back with links to the recipes I use as guides.
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