My brother and his wife are hosting Thanksgiving this year so I want to bring a dish that knocks the socks off of everyone. I usually bring the mashed potatoes and they go over well, but I want something extra to bring along and wow them.

u/southernbelleofnone I stole your pasta idea and ended up making a chicken Alfredo pasta.

1 frozen onion packet

1 frozen carrots and peas packet

I had a bag of shredded carrot so added that too.

1 can of diced tomatoes

5 chicken breasts

Low for 6 hours

1 small bottle of heavy whipping cream

2 cans of Alfredo sauce

Low 1/2 an hour

1 package of pasta

High 1/2 an hour

Done

2 lbs of ground meat. Brown the meat and season with taco seasoning (Favorite is venison but I’ve used chicken, turkey or beef)
2 cans of refried beans
1 large can of red enchilada sauce

Dump all in pot, mix and cook on low for 2 1/2 hours (Ninja slow cooker, times may vary with other cookers)

Then add any kind and as much cheese to your liking.

Let melt, mix and serve with Tostitos!

My friends are always asking me to make this for them and this recipe you can easily customize and add other stuff to it to make it your own but my husband likes it this way! My husband is also trucker so only home on the weekends. One batch will last us all weekend but sometimes if I’m not feeling up to cooking the coming week, I’ll double the recipe to snack the rest on throughout the week or for parties/holidays.

Hi, I'm about to make my first homemade brine for corned beef. I've got a nice 4lb flat cut of brisket. I've also included a photo of the ingredients I currently have on hand, but I'm willing to change those, of course.

A lot of the recipes I've read call for brown sugar and cinnamon. But I don't particularly want my corned beef to be sweet. I think I prefer something more beefy, savory, almost smokey? (I plan to use most of it for corned beef hash)

What do I lose if I don't use the brown sugar? Do I need to substitute something else to fulfill a specific function of the brown sugar? Also, my instincts are telling me to throw some dill in there, but I haven't really seen it in any online recipes. Do you guys think the dill will help or hurt the brine?

Ingredients:

https://imgur.com/a/XSekDfu

The man now has a gig every other Sunday. It's easiest to make something in a slow cooker and have it ready when he gets home. I already have made a pork shoulder, pot roast and ribs. What are some of your Sunday dinner favorites?

I purchased the impossible cooker mainly for its slow cooker function. I never used a slow cooker and want to know if it would be ok left on while I work a ten hour shift??

Anyone have experience moving a pork shoulder from low to high? I had 8 hours to work with and seared the meat in all sides, put it in the crockpot on low for four hours. I just flipped it and switched over to high and plan to leave it there for the remaining four hours. I should have thought this through better. Hoping it will turn ok but wondering if I’m better off putting it in the oven? It’s 7.5lbs 😬 I don’t have additional time to work outside of my eight hours.

I did 4 large chicken thighs, a bottle of garlic parmesan sauce then add some heavy cream to the bottle and shake, season the chicken to your liking, 1 block of cream cheese, cooked on low around 6 hours, shred the chicken, then cook pasta of your choice and mix in.

Recipe:

- 2 racks of full spare ribs (~2.4kg)

- bbq rub recipe of choice

- bbq sauce of choice (~150ml)

- 80ml water

1. Trim excess fat and remove silver membrane. Cut into sections to fit into crockpot if needed. Pour the water into the crockpot.

2. Generously apply the bbq rub onto the ribs and put ribs into the crockpot upright, meat side towards the crockpot walls. Sprinkle any remaining bbq rub over the ribs, cover, and cook on high for 5 hours.

3. Brush bbq sauce on bottom of ribs and broil in the oven at 230° until sticky. Flip, repeat with top of ribs. Serve.

Recently I've been wanting to try out using a slow cooker, so I managed to dig up an old slow cooker my mom had bought perhaps a decade ago and never used. Now, I hear that modern slow cookers tend to burn too hot, so I tried to test whether this one is good. I filled the pot 1/3 with water and cooked it for 6 hrs (high). The water temperature increased steadily to a peak of 185 F near the end. Is that a good temperature to hit?

Just put it all together about an hour ago and I’m gonna let it slow cook on low overnight. I even put two smoked ham shanks in there. Maybe bean soup for breakfast? Now I gotta make some cornbread! What’s your favorite bean soup recipe?

Just inherited this beauty from my mom... straight from the 70's! Love it!!

Hello. I have a 6.5 qt oval Hamilton Beach slow cooker and a 4.5 qt round Crockpot brand slow cooker.

I have noticed that they cook very differently and am trying to determine if the Crockpot one needs to be used for certain things.

For example - I have made roasts in the Hamilton Beach one numerous times and it’s always a success. The meat is fork tender and I make a gravy in the cooker with no trouble.

The roast in the Crockpot slow cooker turns out sad. Even on low at 8-10 hours the meat’s tough, and I don’t bother with making gravy as it takes forever to thicken for whatever reason.

I don’t overfill the unit so I am wondering if I got a bum slow cooker or if it’s just the way that one operates? I’m sure that it would work perfectly for something like a chilli.

Thoughts? Thank you!

And maybe some to freeze also!
Boneless, skinless chicken breasts
Carrots
Celery
Onion
Frozen peas
Frozen corn kernels
Frozen green beans
Diced tomatoes
Tomato Paste
Soy sauce I use low sodium
Parmesan rind
Italian seasoning
Dried basil
Garlic powder
Onion powder
Minced garlic
Chicken broth
salt and black pepper to taste

https://thelazyslowcooker.com/tuscan-chicken-vegetable-soup/

*oops. Meant Made a big pot 😳

I have a potluck for work soon and I signed up to do baked potatoes. I’ve only made them in the oven, which I don’t have at work, so I’m going to have to get creative.

My plan is to wake up early, throw russet potatoes covered in oil/salt/pepper in the oven, cook until cooked through (1ish hour), and then put them in the Crockpot to stay warm for 3ish hours until lunchtime.

Is that a good plan? Should I par-bake the potatoes? What setting should I put the Crockpot: warm or low or high? Is wrapping them in foil recommended?

Let me know any tips or tricks!

Seeing this really made me reframe how I think about the settings on my slow cooker. Thought I’d share. Happy cooking, everybody!

Sorry, I feel like this is a super obvious question, but I searched and couldn’t find an answer. I’m about to make a chili and I’m planning on dicing some fresh habaneros for extra heat. Should I add them at the start? Would that make them too mushy? Or would it not really matter since they’ll be diced?

Thanks!

Going to be making some baked beans tomorrow, and not sure which to use (trying to get better about cooking at home) so the plan is baked beans, an onion, sweet peppers, pork chops, hot sauce then either honey or brown sugar to help counterbalance the hot sauce. Curious on if it’s better to use one or the other, both, or something completely different. Open to suggestions on anything else that can go in, or sides to pair this with. Thanks