Made this last night. It was fantastic. https://myfoodstory.com/slow-cooker-korean-pork-bulgogi-gochujang-recipe/
Finally got around to making this. So fucking good. I had some frozen meatballs leftover from doing Swedish meatballs that I tossed in as well.
I enjoyed it but didn't add anything extra, and it definitely needs something extra. Italian sausage of some sort makes the most sense.
Agree. Meatballs really made it, assume sausage would do the same. Yield on it was outstanding. I had 3 bowls, gf had 2, and there's still about 5 hefty portions left.
https://www.365daysofcrockpot.com/slow-cooker-tortellini-spinach-soup/ I made this last night coinciding with this storm. It was good but I agree it needed something more. I went ahead and added the sausage which I enjoyed but I still felt it was lacking something, maybe a firmer vegetable would be a nice addition.
https://www.plainchicken.com/2017/12/slow-cooker-crack-potato-soup.html Just got that going for dinner tonight. Threw some onion in as well.
Received an Omaha Steaks gift box a few weeks ago with several boxes of frozen crock pot meals.....did not know they did that. Making one today called Italian Red Wine Sirloin Beef Stew...interested to see how good it is.
I think the preferred nomenclature is “Braised grass fed beef and roasted root vegetables over potatoes two ways”
2.5lb chuck roast for 8 hours with potatoes, carrots, parsnips, and mushrooms. Liquid for the crockpot was equal parts beef broth and a spare schwarzbier black lager I had in the fridge. And the mash is roasted garlic cauliflower mash
It was very tasty....will update when we do the next one. Definitely a good gift for someone that just had a baby. Dropped the frozen ingredients in there and came back to it eight hours later.
made chicken pot pie filling this weekend and i gotta say it was nice boneless&skinless chicken thighs cream of mushroom soup carrots peas onions celery thyme s&p&garlic powder threw it in the crockpot for like 8 hrs and voila served it with some crescent rolls bc why the fuck not i'm not making a stupid pie
Crockpot fam, anyone have a good baked beans recipe? There are a bunch online, but they're all fairly similar/basic it seems.
https://www.thecountrycook.net/crock-pot-chicken-and-dumplings/ Made this tonight. Left out the celery and used frozen okra instead of peas and carrots.
Finally broke out the crockpot for the first time during the quarantine. Made a Mississippi roast with some red potatoes and carrots thrown in. Added some brussel sprouts on the side. So much nicer than cooking a damn meal three times a day.
Got a couple chicken breast and thighs in the crockpot, trying to do some pulled chicken bbq. Made an alabama white sauce from scratch too. Obviously always knew it was “unhealthy”, but props to Bama for making a sauce where the main ingredients are mayo and sugar.
Mayo, apple cider vinegar, and 2 packets of stevia is my sub. Made pintos wednesday night in the le creuset with leftover ribs ends as the meat. Not quite the red beans recipe ITT, still think about those red beans.
I worked at a pub in high school and still occasionally get a hankering for our cole slaw that was with balsamic vinegrett and feta.
Yea it was just funny like pouring sugar into a bowl of mayo and thinking, “I’m about to smother my food in this.” I did a hybrid between the home team bbq recipe and another I found online. Basically Dukes mayo, apple cider vinegar, sugar, salt & pep, smoked paprika and a dash of worcestershire. Felt like something was missing a bit, but hoping when it cools/congeals a bit it’ll shape up.
I usually add lemon juice. Growing up I didn’t realize that white sauce was mostly a North Alabama thing. I remember being surprised I couldn’t find any in Tuscaloosa.
I've made it a few times since then and it really depends how firm you want the meatballs. First cook I just tossed them in at the start and they broke up pretty easily so it ended up being more of a meat-sauce consistency, especially with the leftovers. I think 4 hours would be sufficient if you just want to cook them through.
https://www.thecountrycook.net/crock-pot-swedish-meatballs/ I've made this a few times as well and 6 hours makes them pretty mushy. So 4 is probably about right.
I don't mess around with my crockpot too much, but I just defrosted some chicken breasts and tossed em in. Maybe this is a dumb question, if the chicken is close to room temperature when I threw it in, it should be safe to cook in the slow cooker right? Thew it on high.
Cool, I usually just roast in an oven, wasn't sure. I got food poisoning from some improperly prepared chicken a few years ago and I think i'm overly paranoid now.
chicken paprika lemon pepper mushroom soup campbles can cream celery soup put on slow cook serve with sticky rice .
Yeah you should be good. I've thrown half frozen roasts in the crock pot before. Granted it was on low for 8 hours, but still. The more frozen it is I'd at least start on low because it will defrost as it gets going. But if it's near room temp shouldn't have any issues on high.
Think I originally saw this recipe ITT, but it’s god tier as far as I’m concerned if you like soup. https://www.365daysofcrockpot.com/slow-cooker-tortellini-spinach-soup/print/9172/ pic from Reddit
One time I threw in some frozen meatballs I had left and now they are a must when I make it. Great soup.
What are you guys making for this football weekend? Making wings one day it unsure about the other day
Made a Mississippi Roast tonight. Always good. Was gonna do baby backs another but its snowing quite a bit here.