# I've got a crockpot! What now? **URL:** \ **Category:** Cafe Society\ **Created:** [December 26, 2009, 1:56pm UTC](https://boards.straightdope.com/t/ive-got-a-crockpot-what-now/522627 "2009-12-26T13:56:59Z")\ **Posts on this page:** 15\ **Page:** 8
**Author:** ![Kevbo](https://avatars.discourse-cdn.com/v4/letter/k/e47774/32.png) [@Kevbo](https://boards.straightdope.com/u/Kevbo)\ **Post date:** [January 29, 2010, 5:08am UTC](https://boards.straightdope.com/t/ive-got-a-crockpot-what-now/522627/141 "2010-01-29T05:08:27Z")
Fruit juice and a little vinegar if it calls for a dry wine. Careful, a little vinegar goes a long way. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [January 29, 2010, 5:43am UTC](https://boards.straightdope.com/t/ive-got-a-crockpot-what-now/522627/142 "2010-01-29T05:43:27Z")
Sometime in the next week or so, I plan on doing a very simple, heavily marbled, Black Angus, Chuck Roast, that I got $4.00 dollars off, because I purchased it as it ended and expired on FDA regulations. I froze it sameday, and will now prepare it thawed…simply, in a slow cooker (I have an awesome slow cooker/hotplate/baking dish/warming chaffer… multi settings… from '88/ Still works. Got it at a Garage Sale.) I will simply season and it very heavily with a Salt and Pepper, with a couple cloves of crushed garlic paste and some butter. Add a half of an onion luna, and equally Green and Red Pepper. Some beer… and around 6 -8 hours at a variable moist ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [January 29, 2010, 5:47am UTC](https://boards.straightdope.com/t/ive-got-a-crockpot-what-now/522627/143 "2010-01-29T05:47:11Z")
Serve it with some mashed taters. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [January 29, 2010, 5:50am UTC](https://boards.straightdope.com/t/ive-got-a-crockpot-what-now/522627/144 "2010-01-29T05:50:12Z")
… or better yet. Minute rice. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [January 29, 2010, 5:56am UTC](https://boards.straightdope.com/t/ive-got-a-crockpot-what-now/522627/145 "2010-01-29T05:56:03Z")
I guess what I’m trying to say, is that I might make a very luscious Pepper Steak. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [January 29, 2010, 7:05am UTC](https://boards.straightdope.com/t/ive-got-a-crockpot-what-now/522627/146 "2010-01-29T07:05:36Z")
Ya know, that’s one weird thing about Classic American Peppersteak… I don’t know if it springs from an Asian recipe and tradition or a an Eastern European recipe and tradition? It seems like an American Asian Recipe… but I have seem the exact same recipe tradition with a European provenance? We always ate it with rice… Almost like Midwest Chop Suey. ---
**Author:** ![bare](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bare/32/471_2.png) [@bare](https://boards.straightdope.com/u/bare)\ **Post date:** [January 29, 2010, 8:33am UTC](https://boards.straightdope.com/t/ive-got-a-crockpot-what-now/522627/147 "2010-01-29T08:33:33Z")
Inspired by this thread, (and the fact that my water has been frozen up all winter), I went in search of the cooking bags. Couldn’t find them locally, so ordered from Amazon. I’ve always loved slow cooked cereal or grits made in a crockpot, but even greasing the pot doesn’t prevent a major cleaning headache. Made steel cut oatmeal the other day and it came out perfectly! Doesn’t even stick to the bag. Ate what I wanted, pulled out the bag and put it in the refer. I’m sold! Anyone know of potential toxicity from these things? My favorite slow cooker recipe: Grease crock (or use a liner) Sliced potatoes Sliced onions Layer Pour 2-4 cups of pancake batter over them and toss lay a ham bone or hock on top Cook 6-8 hours the last half hour add cheese You won’t believe how good this turns out!! ---
**Author:** ![Lynn\_Bodoni](https://avatars.discourse-cdn.com/v4/letter/l/e47c2d/32.png) [@Lynn\_Bodoni](https://boards.straightdope.com/u/Lynn_Bodoni)\ **Post date:** [January 29, 2010, 10:35am UTC](https://boards.straightdope.com/t/ive-got-a-crockpot-what-now/522627/148 "2010-01-29T10:35:32Z")
> [@Kevbo](#): > > Fruit juice and a little vinegar if it calls for a dry wine. Careful, a little vinegar goes a long way. Vinegar will also help extract the calcium from bones, so I always add a bit of vinegar to anything with bones in it. Cider vinegar is good, wine vinegar is better…but just plain white vinegar will do, if I have nothing else in the house. And yeah, if you don’t have wine, just use a bit more broth or other liquid, even water. The recipe would be better if it was made with wine, but it’ll still be good without the alcohol. ---
**Author:** ![Sehmket](https://avatars.discourse-cdn.com/v4/letter/s/a183cd/32.png) [@Sehmket](https://boards.straightdope.com/u/Sehmket)\ **Post date:** [January 29, 2010, 3:33pm UTC](https://boards.straightdope.com/t/ive-got-a-crockpot-what-now/522627/149 "2010-01-29T15:33:36Z")
> [@Broomstick](#): > > **Call for chicken leg recipes!** > > I love chicken legs - the dark meat is my favorite part, forget those \*blech \*insipid chicken breasts, I want something with _flavor!_ Anyhow, anyone got some favorites? > > Normally I’m comfortable improvising in cooking, but I’m still learning the ins and outs of slow cooking, so I’d like to do some more “from recipe” dinners before I get wildly creative on my own. > > Um… I’m allergic to tomatoes, which means no ketchup or BBQ sauce, either, so recipes without those, or suggestions for substitutes much appreciated. In fact, I’d _love_ some suggestions on substituting other things for tomatoes, ketchup, and BBQ sauce since they’re so darn common and having to avoid them is annoying! > > I’m trying to find something with chicken legs, maybe dried fruit (cranberries, apricots, dates, raisins, mixed fruit, whatever) and a sauce that’s not too heavy, but really any suggestions would be wonderful, and even if I can’t use something maybe someone else will like it. (Sharing is wonderful, isn’t it?) > > But, mostly, I’m looking for chicken leg recipes. 'Cause I love chicken legs, and they’re cheap. And I can use the leftover bones to make broth, too, right? I’m not sure if it counts as an actual recipe, but I dump some chicken in the crock pot with half a bottle of marinade (Kroger has the store brand on sale for $1 every two months or so), and enough water to cover. Set it on low for the day, remove the chicken, then pour out the liquid into a saucepan to reduce and make gravy. The chicken will be fall-off-the-bone tender, and the gravy will be quite yummy. With Chicken, I usually shred it, and serve it over mashed potatoes I do the same thing with pork chops, although I don’t shed those. ---
**Author:** ![Hello\_Again](https://avatars.discourse-cdn.com/v4/letter/h/85e7bf/32.png) [@Hello\_Again](https://boards.straightdope.com/u/Hello_Again)\ **Post date:** [January 29, 2010, 4:05pm UTC](https://boards.straightdope.com/t/ive-got-a-crockpot-what-now/522627/150 "2010-01-29T16:05:10Z")
I used to make this recipe on the stove over lowest heat, before I had a crockpot. I’ve never tried it in a crockpot but it seems like it would work. I got it from my Russian professor, who said it was a Georgian recipe, but some Russians say anything with garlic is “Georgian-style” the way some Americans say anything with avocado is “California-style” so I don’t know. Basically you take some chicken legs & thighs (I pull off most of the skin; if I’m feeling ambitious+thrifty I gently fry to render it down for the chicken fat), some carrots cut into 1" chunks and a whole bunch of whole garlic cloves (peeled). Put all in a pot and cook a long time on low. 🙂 DO NOT brown the chicken first. The chicken cooks in its own juices and gives off a rich broth. Serve as is, or pull the chicken off the bones and return to the broth. ---
**Author:** ![Palo\_Verde](https://avatars.discourse-cdn.com/v4/letter/p/65b543/32.png) [@Palo\_Verde](https://boards.straightdope.com/u/Palo_Verde)\ **Post date:** [January 29, 2010, 4:36pm UTC](https://boards.straightdope.com/t/ive-got-a-crockpot-what-now/522627/151 "2010-01-29T16:36:50Z")
A package of chicken breasts. A can of salsa. Pour together and let cook for 8-10 hours. It turns out the tenderest, yummiest, easiest chicken taco filling ever. I wrap it in a tortilla, add some shredded cheese. Yummm ---
**Author:** ![Broomstick](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/broomstick/32/246_2.png) [@Broomstick](https://boards.straightdope.com/u/Broomstick)\ **Post date:** [January 29, 2010, 6:16pm UTC](https://boards.straightdope.com/t/ive-got-a-crockpot-what-now/522627/152 "2010-01-29T18:16:08Z")
Well, I’ve got nearly a dozen chicken legs in the crock today, along with some spices and dried fruit. Wish me luck! If it turns out good I’ll post the recipe. I’m taking a chance here, as the original recipe said “don’t use bone in chicken” but I consulted my reference book (thank you, local library!) and think I’ve got the cooking times adjusted. ---
**Author:** ![sparky\_1](https://avatars.discourse-cdn.com/v4/letter/s/77aa72/32.png) [@sparky\_1](https://boards.straightdope.com/u/sparky_1)\ **Post date:** [January 29, 2010, 7:11pm UTC](https://boards.straightdope.com/t/ive-got-a-crockpot-what-now/522627/153 "2010-01-29T19:11:29Z")
> [@bare](#): > > Inspired by this thread, (and the fact that my water has been frozen up all winter), I went in search of the cooking bags. Couldn’t find them locally, so ordered from Amazon. > > I’ve always loved slow cooked cereal or grits made in a crockpot, but even greasing the pot doesn’t prevent a major cleaning headache. > > Made steel cut oatmeal the other day and it came out perfectly! Doesn’t even stick to the bag. Ate what I wanted, pulled out the bag and put it in the refer. I’m sold! > > Anyone know of potential toxicity from these things? > My favorite slow cooker recipe: > > Grease crock (or use a liner) > Sliced potatoes > Sliced onions > Layer > Pour 2-4 cups of pancake batter over them and toss > lay a ham bone or hock on top > Cook 6-8 hours > the last half hour add cheese > > You won’t believe how good this turns out!! I may try this tomorrow. How thick do you cut the potato? Also, what kind of cheese do you find best? ---
**Author:** ![Proudest\_Monkey](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/proudest_monkey/32/13257_2.png) [@Proudest\_Monkey](https://boards.straightdope.com/u/Proudest_Monkey)\ **Post date:** [January 30, 2010, 12:37am UTC](https://boards.straightdope.com/t/ive-got-a-crockpot-what-now/522627/154 "2010-01-30T00:37:27Z")
> [@needscoffee](#): > > Report back. We need to know if it’s a keeper. Reporting back: \*Pork in Mustard Sauce 4 thick pork chops 1 can reduced-fat cream of mushroom soup 1/4 cup chicken broth 1/4 cup Dijon mustard 1/2 tsp. dried thyme leaves 1 clove garlic, minced 2 or 3 potatoes, sliced into 1/4 inch slices 1 onion, sliced salt and pepper Brown pork chops on both sides. Combine all other ingredients in crock pot. Place chops on top. Cook on low 8 hours.\* Moderate success. I used fresh thyme instead of dried, and upped the amount to roughly 2 tsp. And the thyme flavor cooked out–I would add it nearer to the end. The flavor from the Dijon mustard was nice but I wish I had some of the grainy stuff instead of the smooth. Chops were juicy and tender–in general, I think it was a little oversalted but that can be adjusted easily. My husband votes thumbs up. To sum up: \*use grainy Dijon mustard \*if using fresh thyme, add near the end of cooking time \*test carefully for salt ---
**Author:** ![bare](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bare/32/471_2.png) [@bare](https://boards.straightdope.com/u/bare)\ **Post date:** [January 30, 2010, 4:09am UTC](https://boards.straightdope.com/t/ive-got-a-crockpot-what-now/522627/155 "2010-01-30T04:09:48Z")
> [@sparky\_1](#): > > I may try this tomorrow. How thick do you cut the potato? Also, what kind of cheese do you find best? Gonna have to guess on the thickness of the spuds. I use a cabbage board to do my slicing, but I’d say an 1/8" or more. Really, it doesn’t matter that much, just slice them any thickness you want. As far as cheese, knock yourself out. I’ve used whatever I had on hand and I’m not above mixing it up, say mozzarella/parmesan, cheddar, jack, pepper cheese or even velveeta, I like 'em all! Hope you’ll come back and let me know what you think. [Previous page](https://boards.straightdope.com/t/ive-got-a-crockpot-what-now/522627.md?page=7)