# Hit me with your absolute best slowcooker recipes **URL:** \ **Category:** Cafe Society\ **Created:** [September 27, 2003, 8:54pm UTC](https://boards.straightdope.com/t/hit-me-with-your-absolute-best-slowcooker-recipes/204206 "2003-09-27T20:54:10Z")\ **Posts on this page:** 17\ **Page:** 2
**Author:** ![Gulo\_gulo](https://avatars.discourse-cdn.com/v4/letter/g/bcef8e/32.png) [@Gulo\_gulo](https://boards.straightdope.com/u/Gulo_gulo)\ **Post date:** [September 29, 2003, 6:20pm UTC](https://boards.straightdope.com/t/hit-me-with-your-absolute-best-slowcooker-recipes/204206/21 "2003-09-29T18:20:13Z")
Here’s what I’m cooking up now: Beef Stroganoff 1/3 c flour salt and pepper ½ t paprika 2 lbs beef round steak, cut into strips 1 ½ c chopped onion ¼ t garlic powder 14 oz can tomatoes w/ juice ¼ c ketchup 2 t beef bouillon powder 2 T sherry 2c sliced fresh mushrooms 1c light sour cream Combine flour, salt, pepper and paprika in plastic bag. Place a few strips of steak in at a time. Shake to coat. Place in 3 ½ qrt slow cooker. Mix next 7 ingredients in bowl. Pour over steak. Cover. Cook on Low for 7-9 hours or on High 3 ½ - 4 ½ hours. Stir in sour cream last 30 minutes of cooking time. Can serve over noodles or rice. That’s the recipe verbatim but I’ve never used the sherry and use regular sour cream. This time I’m trying canned mushrooms since the local store didn’t have the fresh ones (bastards!) I’m also new to the slow cooker, so I’m very grateful for this thread! ---
**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\ **Post date:** [September 29, 2003, 7:25pm UTC](https://boards.straightdope.com/t/hit-me-with-your-absolute-best-slowcooker-recipes/204206/22 "2003-09-29T19:25:41Z")
> [@](#): > > \*Originally posted by Johnny L.A. \* > \*\*I only have a few slow cooker recipes, so I guess they’re _all_ “my best”. > > **DoD Cheese Dip** > 2 pounds Velveeta brand cheese > 1 jar Pace Picante Sauce (medium heat) > Tortilla chips > > I call this “DoD” cheese dip because it seemed to be a staple of pot lucks that happened when I was working for Defense contractors. Nowadays it would be called “nacho sauce”. Cut the cheese ( 😃 ) into cubes and melt on “high” in the pot. When the cheese is good and melted, stir in the Picante Sauce. Reduce the temperature to “low”. **It is important that the dip be kept hot!** Seriously, it tastes a lot better when it’s nice and hot. Dip with large tortilla chips. Some people like to add ground beef, beans, jalapenos, etc.; but I like the good old fashioned cheese-and-sauce way. \*\* Works really well with a can or two of Ro-tel canned tomatoes & chilies(either kind) too! ---
**Author:** ![Batsinma\_Belfry](https://avatars.discourse-cdn.com/v4/letter/b/ea5d25/32.png) [@Batsinma\_Belfry](https://boards.straightdope.com/u/Batsinma_Belfry)\ **Post date:** [September 29, 2003, 8:18pm UTC](https://boards.straightdope.com/t/hit-me-with-your-absolute-best-slowcooker-recipes/204206/23 "2003-09-29T20:18:33Z")
**Steak Fajitas** 1 lb boneless steak cut in strips 1 red bell pepper cut in strips 1 large onion sliced thin 1 pkg dry fajita mix 1/4 cup water Stir fajita mix into water. Put everything in crockpot. Cook on low 5-6 hours. **Barbecue Beans & Pork** 1 - 1 1/2 lb boneless center cut porkchops cut in cubes 1 onion chopped 1 bell pepper chopped 2 (15-oz.) cans pinto or kidney beans drained 1/4 tsp. salt 1 cup hickory smoke BBQ sauce Combine all ingredients. Cook on low 7 - 8 hours. **Barbecue Chuck Roast** 2 - 2 1/2 lb boneless chuck roast 1 large onion chopped 3/4 cup coke (Dr Pepper works best) 1/4 cup worchestershire sauce 1 TBsp cider vinegar 2 cloves garlic minced 1 tsp Beef boullion granules (not a cube) 1/2 tsp. dry mustard 1/2 tsp chili powder 1/4 tsp ground red pepper * * * 1/2 cup ketchup 2 tsp butter Place roast and onion in crockpot. Mix next 8 ingredients. Reserve 1/2 cup in refridgerator. Pour remaiming mixture over roast. Cook on High 6 hours. Drain and shred roast with 2 forks. Combine reserved mixture with ketchup and butter. In saucepan, cook over medium heat, stirring constantly, just until heated. Pour over shredded beef. Put on buns. ---
**Author:** ![YellowTail](https://avatars.discourse-cdn.com/v4/letter/y/b5ac83/32.png) [@YellowTail](https://boards.straightdope.com/u/YellowTail)\ **Post date:** [September 29, 2003, 10:52pm UTC](https://boards.straightdope.com/t/hit-me-with-your-absolute-best-slowcooker-recipes/204206/24 "2003-09-29T22:52:31Z")
Not a recipe but a tip I’ve been using: put an oven bag in the crock pot then put all the ingredients into the bag according to the recipe. It makes clean-up a gajillion times easier (no black crust around the edge of the crock pot). ---
**Author:** ![Doomtrain](https://avatars.discourse-cdn.com/v4/letter/d/0ea827/32.png) [@Doomtrain](https://boards.straightdope.com/u/Doomtrain)\ **Post date:** [September 30, 2003, 12:20am UTC](https://boards.straightdope.com/t/hit-me-with-your-absolute-best-slowcooker-recipes/204206/25 "2003-09-30T00:20:57Z")
> [@](#): > > \*Originally posted by siberia \* > \*\*Wow! Y’all came up with some great recipes. It’s going to be hard to choose which one to try first. > > **GMRyujin** , the coca-cola roast sounds interesting. I’ve never heard of using soda as a tenderizer, but it makes sense. > \*\* I was a little dubious myself, especially when combining Coke and ketchup, but it came out pretty good. I wound up using 2 cans of coke, cause my slow cooker is very deep and the roast was pretty tall. ---
**Author:** ![voguevixen](https://avatars.discourse-cdn.com/v4/letter/v/b5ac83/32.png) [@voguevixen](https://boards.straightdope.com/u/voguevixen)\ **Post date:** [September 30, 2003, 1:03am UTC](https://boards.straightdope.com/t/hit-me-with-your-absolute-best-slowcooker-recipes/204206/26 "2003-09-30T01:03:45Z")
> [@](#): > > \*Originally posted by YellowTail \* > \*\*Not a recipe but a tip I’ve been using: put an oven bag in the crock pot then put all the ingredients into the bag according to the recipe. It makes clean-up a gajillion times easier (no black crust around the edge of the crock pot). \*\* You can also use this trick to make two smaller meals in a large pot. We are a family of only two, so sometimes I’ll split a jumbo-sized package of chicken breasts into two bags, and season one mexican style (to serve with, say, rice and tortillias) and the other italian style (to serve with, say, pasta). It works surprisingly well – I was worried the flavors would somehow mingle but they didn’t. You essentially have two days worth of cooking done in one shot. Re: Using a lot of liquid…You don’t need enough to cover what you’re cooking because the cooker works on a steaming, rather than boiling principle; that and the meat itself usually releases a ton of juices while it cooks. ---
**Author:** ![Doomtrain](https://avatars.discourse-cdn.com/v4/letter/d/0ea827/32.png) [@Doomtrain](https://boards.straightdope.com/u/Doomtrain)\ **Post date:** [September 30, 2003, 2:56am UTC](https://boards.straightdope.com/t/hit-me-with-your-absolute-best-slowcooker-recipes/204206/27 "2003-09-30T02:56:29Z")
Yea, but I’ve noticed mine tends to dry out the food, thus the extra liquid. ---
**Author:** ![Breezy](https://avatars.discourse-cdn.com/v4/letter/b/b3f665/32.png) [@Breezy](https://boards.straightdope.com/u/Breezy)\ **Post date:** [October 1, 2003, 3:32pm UTC](https://boards.straightdope.com/t/hit-me-with-your-absolute-best-slowcooker-recipes/204206/28 "2003-10-01T15:32:16Z")
I love this thread. Cooking with a crock pot is so nice. I love coming home, and smelling dinner that’s already done! I make chicken and home-made (from scratch) noodles in my crock pot a lot. I’ll have to come up with a recipe for it, and post!!! ---
**Author:** ![belladonna](https://avatars.discourse-cdn.com/v4/letter/b/9fc29f/32.png) [@belladonna](https://boards.straightdope.com/u/belladonna)\ **Post date:** [October 1, 2003, 4:58pm UTC](https://boards.straightdope.com/t/hit-me-with-your-absolute-best-slowcooker-recipes/204206/29 "2003-10-01T16:58:28Z")
Mix up about 1 lb. ground beef, 1 cup dry rice, 1 egg, 1 med. onion chopped, 1/2 large can tomato sauce, 1 chopped tomato (no juice), a pinch of garlic (either powdered or fresh) and salt and pepper to taste. Now–you can do two things with this. Either core out some green peppers and stuff them full, or steam some cabbage leaves and wrap up a portion of filling burrito style, poking the loose ends inside the roll. Place in cooker and cover with the rest of the tomato sauce. Cook on low for about 8-9 hours or until the rice is soft. Serve with the tomato sauce as a “gravy” (or ketchup for the kids). Perfect for cold days, and very filling. ---
**Author:** ![Scumpup](https://avatars.discourse-cdn.com/v4/letter/s/ce73a5/32.png) [@Scumpup](https://boards.straightdope.com/u/Scumpup)\ **Post date:** [October 1, 2003, 5:04pm UTC](https://boards.straightdope.com/t/hit-me-with-your-absolute-best-slowcooker-recipes/204206/30 "2003-10-01T17:04:07Z")
Get yourself a chuck roast or simialr inexpensive roast. Empty a packet of Good Seasons or similar dry salad dressing mix over it. Cook on low all day until it falls to shreds. Make sandwiches on hard rolls. Note: do NOT add any liquid to the pot at any point in the cooking. ---
**Author:** ![wonky](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wonky/32/393_2.png) [@wonky](https://boards.straightdope.com/u/wonky)\ **Post date:** [October 1, 2003, 9:00pm UTC](https://boards.straightdope.com/t/hit-me-with-your-absolute-best-slowcooker-recipes/204206/31 "2003-10-01T21:00:04Z")
> [@](#): > > \*Originally posted by Johnny L.A. \* > \*\* > > **Barbeque Beef** > 1 kilo beef roast > 1 bottle of your favourite BBQ sauce (I like Tony Roma’s for this recipe) > Rolls or buns > Salt (optional) > Water (optional) > \*\* Do you have a specific roast you think works best? I’ve never bought a roast in my life, so I’m pretty clueless about the available types. I need one that will cook up relatively lean. Suggestions? Julie ---
**Author:** ![Cowgirl\_Jules](https://avatars.discourse-cdn.com/v4/letter/c/4af34b/32.png) [@Cowgirl\_Jules](https://boards.straightdope.com/u/Cowgirl_Jules)\ **Post date:** [October 1, 2003, 9:11pm UTC](https://boards.straightdope.com/t/hit-me-with-your-absolute-best-slowcooker-recipes/204206/32 "2003-10-01T21:11:48Z")
**jsgoddess** , when I’m cooking shredded beef sorts of things, I like to use chuck roast. It’s not the leanest, but I pick over the fat and get rid of it after I cook it. It keeps things juicy. I tried a bigger, leaner roast the other day (I think it was round), and the end result was pretty dry and stringy. The chuck roast is cut like a giant slab of steak, so the meat fibers separate into pretty short strands. That’s nice in shredded beef. The longer fibered ones, like that round roast, make longer shreds, and are kind of a pain to deal with in a taco or sandwich. Also, chuck’s pretty cheap. Oh, and also try it with chicken - for really easy working day things, I’ll throw in some of those frozen, boneless, skinless chicken thighs (still frozen) with a tomato-ey sauce (like a couple of cans of seasoned diced tomatoes and some olive oil) and let them cook down to shreds. Then when I get home, I add things like olives, spinach, and cheese, and eat it over noodles. Not bad for a work night! Hmm, getting hungry… (another) Julie ---
**Author:** ![Doomtrain](https://avatars.discourse-cdn.com/v4/letter/d/0ea827/32.png) [@Doomtrain](https://boards.straightdope.com/u/Doomtrain)\ **Post date:** [October 1, 2003, 11:57pm UTC](https://boards.straightdope.com/t/hit-me-with-your-absolute-best-slowcooker-recipes/204206/33 "2003-10-01T23:57:18Z")
Anyone have ideas for chicken breasts? I bought a couple packs, got em home, and realized I had no idea what to do with them. ---
**Author:** ![wonky](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wonky/32/393_2.png) [@wonky](https://boards.straightdope.com/u/wonky)\ **Post date:** [October 2, 2003, 12:49am UTC](https://boards.straightdope.com/t/hit-me-with-your-absolute-best-slowcooker-recipes/204206/34 "2003-10-02T00:49:04Z")
Now chicken, I know what to do with. My favorite, and the best for my husband (diabetic with heart disease), is shredded chicken. Just throw the chicken breasts in with enough chicken broth to cover them. Bone them (if they still have bones) once they are tender. Then just shred the chicken with a fork or two forks. Salt and/or pepper can be added to taste. For creamier filling, you can add some (sorry) canned cream soup. You can also add other seasonings, like chili powder, taco seasoning, bbq, italian seasoning, curry, or any Chinese seasoning. Just don’t add all of these at the same time! 🙂 Julie ---
**Author:** ![wonky](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wonky/32/393_2.png) [@wonky](https://boards.straightdope.com/u/wonky)\ **Post date:** [October 2, 2003, 1:26am UTC](https://boards.straightdope.com/t/hit-me-with-your-absolute-best-slowcooker-recipes/204206/35 "2003-10-02T01:26:39Z")
> [@](#): > > \*Originally posted by bowert \* > \*\ ***jsgoddess** , when I’m cooking shredded beef sorts of things, I like to use chuck roast. It’s not the leanest, but I pick over the fat and get rid of it after I cook it. It keeps things juicy. I tried a bigger, leaner roast the other day (I think it was round), and the end result was pretty dry and stringy. \*\* Thanks, Other Julie. I often cook things, then set them overnight in the fridge so that I can skim them. It sounds like that might be a good way to use a chuck roast. I appreciate the tip. Julie ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [October 2, 2003, 12:16pm UTC](https://boards.straightdope.com/t/hit-me-with-your-absolute-best-slowcooker-recipes/204206/36 "2003-10-02T12:16:27Z")
> [@](#): > > but Metric is sooo hard!!! 1 kilogram = 2.2 pounds. The amount really isn’t critical. You can use a pound and a half, two pounds, or more if you have a cauldron. (Personally, I’d love to cook stuff in a cauldron. It would make the neighbours talk. 😉 ) > [@](#): > > I’d love to see your recipe for Salmon. I haven’t found one that I like yet. Being a guy, my simplest recipe is **Salmon + Fire = Food**. Pretty self-explanatory, actually. An outdoor grill is best, but you can use the broiler. I also like poached salmon with tarragon, but I like the fire method better. But here’s my new favourite recipe: **Very Very Teriyaki Salmon** Fresh wild salmon fillet [Soy Vay Very Very Teriyaki](http://www.soyvay.com/) Fresh wild salmon from the Pacific Northwest is preferred, but frozen Atlantic salmon will work. Place the fillet skin-side down on a sheet of aluminum foil. Score it with a sharp knife just down to the skin; one longitudinal score along the middle and then crosswise scores about 25-30mm apart (an inch or so 😉 ) across the fillet. Pour on some Very Very Teriyaki and spread it around. The cuts allow the sauce to get into the fish, and the skin holds the fish together. Fold up the aluminum foil. I’ve found that it’s better if you leave the top open. Toss it on the BBQ grill and cook it until it’s done. Or cook it in the oven at about 350°F to 400°F. (I like higher heat because I like the top of the fish overdone. Others will say this is sacgeligious and I should be stoned to death.) Get a good piece of fish, and your mouth will have an orgasm. Excellent when served with asparagus. There’s a local Mexican restaurant that has **Chipotle Salmon**. I’d love to get their recipe. The salmon is “browned” on top, but I don’t know if they fry it first or not. I think they do, since the salmon is cooked in foil and I don’t see how it would “brown” otherwise. It looks like they put the fish in aluminum foil and add chipotle sauce and sliced mushrooms. Then they seal the foil and bake it in the oven. Mmmmm! > [@](#): > > Do you have a specific roast you think works best? As **bowert** said, chuck roast. 🙂 ---
**Author:** ![Batsinma\_Belfry](https://avatars.discourse-cdn.com/v4/letter/b/ea5d25/32.png) [@Batsinma\_Belfry](https://boards.straightdope.com/u/Batsinma_Belfry)\ **Post date:** [October 2, 2003, 4:36pm UTC](https://boards.straightdope.com/t/hit-me-with-your-absolute-best-slowcooker-recipes/204206/37 "2003-10-02T16:36:45Z")
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