c/easy-slow-cooker-meals

Hot take: browning meat before the slow cooker is actually worth it

I was at my sister's place last Tuesday and saw she just threw raw chicken thighs straight into the Crock-Pot with no searing. She said it saves time and tastes fine. So I tried her way with a batch of salsa chicken and compared it to my usual seared version. The flavor difference was huge - the browned meat had way more depth. Has anyone else done a side-by-side like that?

Took me three attempts to figure out why my pot roast was always tough

I kept getting pot roast that was chewy and dry even after 8 hours on low. First time I thought it was the cut of meat so I bought a more expensive chuck roast. Second time I added more liquid thinking it was drying out. Turns out the problem was I was lifting the lid every hour to check on it and stirring the meat around. That lets all the heat and steam out and adds an extra 30 minutes of cook time each time you peek. Third try I left it alone for the full 8 hours and it finally came out tender. Has anyone else made this mistake or am I the only one who couldn't keep the lid shut?

Frozen chicken thighs straight into the pot saved my Tuesday night dinner last week

I put four frozen thighs from Aldi in my Crock-Pot with a can of cream of mushroom soup and some garlic powder on low for 8 hours and it came out tender enough to shred, has anyone else done frozen meat without thawing first and had it work fine?

Dumped a whole chicken in the slow cooker after a farmer's market tip in Portland

I was at the farmer's market last fall in Portland and this older lady selling eggs told me to stop cutting up chicken for stews. Said just toss a whole bird in the slow cooker with broth and herbs, cook on low for 8 hours, then pull the meat off. I thought she was crazy but tried it. Worked way better than my usual cubed breast method, meat came out super tender and I had bones left for stock. Has anyone else switched to whole chickens in the crock pot?

Hit 100 pounds of pulled pork from one slow cooker this weekend

I loaded a 10 quart slow cooker with a 12 pound shoulder and some bone-in cuts for a party and somehow ended up with exactly 100 servings worth of meat after shredding, has anyone else tried maxing out their cooker like this?

Had to choose between a cheap slow cooker and a mid-range one for my new apartment

I picked the mid-range $50 one because the $20 model had a glass lid that looked too thin, and now after 3 months it still hasn't cracked or given me any trouble, has anyone else had a lid break on them with a cheaper brand?

My $25 slow cooker liner saved me from a 2 hour soak session

I finally caved and bought a box of slow cooker liners after seeing them on sale at Target. Last week I made a bbq pulled pork that basically cemented itself to the ceramic pot. Normally I'd be scrubbing for like 20 minutes with hot water and baking soda. But with the liner I just pulled it out and tossed it, the pot was basically clean with one rinse. Has anyone else found these things worth it or do you prefer the old soak and scrub method?

Tried putting raw chicken breasts in the slow cooker with no liquid. Big mistake.

I was running late for work last Tuesday and just threw four frozen chicken breasts in the crockpot with some seasoning and no broth or water. Came home 8 hours later and they were basically dry and stringy on the outside but still a bit cold in the middle. Never doing that again. Does anyone else always add at least a cup of liquid even if the recipe doesn't say to?

Bought a cheap slow cooker liner pack and it melted into my dinner

I grabbed a 20 pack of liners at the dollar store for like 3 bucks and threw one in with my pot roast last Sunday. The thing just disintegrated after about 4 hours on low and left plastic bits floating in my broth. Ruined a 12 dollar chuck roast and a bunch of veggies I had prepped. Anyone else had bad luck with off brand liners or found a brand that actually holds up?

Burned my chili beyond recognition and had to order pizza

I was at my parents' house for Sunday dinner and left my slow cooker on high for 8 hours while we went to a movie in Trenton. Came back to blackened chunks stuck to the sides and smoke smells through the whole kitchen. Anyone else had a recipe totally ruined because you forgot to check the time?

Used to dump everything in raw now I brown the meat first - game changer

Why does nobody talk about browning meat before the slow cooker?

I used to just toss raw chicken and beef straight into the crock pot with some sauce and called it a day. At a potluck last fall, my neighbor brought a slow cooker chili that had way more depth than mine. She told me she always sears the meat in a hot skillet first, even if it's just 3 minutes per side. I tried it with a pork shoulder the next day and honestly, that extra step made the gravy taste twice as rich. Has anyone else noticed a big difference from browning?

That trendy slow cooker corn chowder recipe is way overrated

I tried that viral corn chowder recipe everyone's been posting in here after my sister in Springfield said it was amazing. The milk curdled in the pot after 4 hours on low and the texture was just grainy and gross. Am I the only one who thinks slow cookers just don't work well for dairy heavy soups?

Warning: Don't buy a cheap slow cooker liner that isn't microwave safe

I grabbed a pack of those slow cooker liners from the dollar store near my place in Denver. Figured $3 for 6 liners was a steal. First time using one, I pulled out the roast and tossed the liner in the microwave for 2 minutes to melt some cheese on top. Big mistake. The liner melted into a gooey mess all over my plate and ruined the whole meal. Lost about $15 worth of beef chuck and veggies. Now I stick with the name brand ones that say microwave safe on the box. Has anyone else tried using those cheap liners for something stupid like reheating?

Found a bag of frozen meatballs at the back of the slow cooker section at Aldi last week

The sell-by date was from three months ago. I watched three people grab them without checking. Check the dates under the bottom shelf at the Aldi on Elm Street, they're hiding the old stock down there.

Mom told me to stop opening the slow cooker lid, I didn't listen

My mom always said don't lift the lid while it's cooking, but I figured a quick peek wouldn't hurt. Last Tuesday I was making a pot roast and opened it three times to check on the carrots. It ended up taking an extra hour to get tender and the meat came out dry. She was right, every time you open it you lose heat and add 20 minutes of cook time. Anyone else struggle with leaving the lid alone?

Bought a $40 'slow cooker liner' pack that promised no cleanup - ripped on me three times and leaked all over the counter

Yeah I thought I was being smart skipping the foil trick my grandma used, but those thin plastic bags just tore right open and I spent an hour scrubbing dried chili off the ceramic. Anyone else just go back to spraying with Pam and hoping for the best?

Had to choose between a new slow cooker or fixing my old one - I made the wrong call

So my slow cooker of 8 years finally bit the dust last Tuesday. The ceramic insert cracked right down the middle while I was prepping chili. I stood there in my kitchen for like 10 minutes debating whether to just buy a new one or try to patch the old one with food-safe epoxy. I went the cheap route and tried to fix it because I'm stubborn and hate spending money. Big mistake lol. The epoxy held for about 3 hours then leaked all over my counter while I was at work. Came home to a nasty mess and had to toss the whole batch of chili. Ended up running to Target that night and grabbing a new one on sale for $35. Has anyone else tried to fix a broken slow cooker part and totally regretted it?

My grandma's slow cooker chili recipe got a makeover after a chat with my neighbor

I was making my usual beef and bean chili last Saturday and my neighbor Pete (retired chef, 68) came over to borrow a ladder. He saw me dumping in canned tomatoes and said "you know, browning the meat first and adding a can of chipotle in adobo changes everything." I always thought slow cooker meant just throw it all in and walk away, but I tried his way. The depth of flavor was way better, and it only took 10 extra minutes. Anyone else had a simple tip that totally upgraded a go-to recipe?

Question about cooking beans from dry vs canned in a slow cooker

I see everyone online always saying you gotta soak dry beans overnight before putting them in a slow cooker. I tried that twice and they still came out crunchy in the middle after 8 hours. So I just started dumping canned beans straight in with my stews and soups. They're always tender and I never worry about undercooking. It saves me like 3 hours of prep too. Has anyone else had bad luck with dry beans in a slow cooker?

Shoutout to the person who told me to brown the meat first

I made chili for 5 years just dumping raw beef into the slow cooker and wondered why it always tasted kind of bland and greasy. One comment on this sub finally convinced me to try browning it in a pan first and now I can't believe I went that long doing it the lazy way. Has anyone else had a similar wake-up call with a staple recipe?

Hit exactly 500 hours of slow cooker use this weekend according to my outlet timer

That thing has paid for itself at least ten times over since I bought it during a Black Friday sale three years ago, so what’s the longest anyone here has kept a slow cooker running before it finally gave out?

Tried dumping raw chicken in the slow cooker and ended up with a mess

I was at my kitchen counter last Tuesday and just threw frozen chicken breasts in there without browning them first. The texture came out awful and the whole thing was watery and bland. Has anyone else found that skipping the sear step ruins the meal every time?

I read that overnight oats can be made in a slow cooker and now I have a question

I was browsing through an old issue of Cook's Country from last October and found a stat that surprised me - they said 63% of people who own a slow cooker have never made oatmeal or grains in it. I always thought of my Crock-Pot as a meat and bean machine, but now I'm wondering if I have been missing out on a whole category of breakfast meals. On one hand, steel-cut oats cook beautifully overnight with no stirring and take just 7 hours on low. But on the other hand, I have read complaints about the oats getting mushy or sticking to the sides of the ceramic pot. Has anyone here tried making oatmeal in a slow cooker, and do you think the convenience is worth the potential cleanup hassle?

Almost ruined a pork shoulder last week with this slow cooker mistake

I put a 5 pound pork shoulder in my slow cooker on low last Tuesday morning before work. Came home 9 hours later and the meat was still tough and barely warm inside. Turns out my lid wasn't seated right because I had a big piece of foil hanging over the edge from a previous meal. Check your lids seal tight before you walk away for the day, has anyone else had this happen?