Comments on: Let’s Talk Slow Cookers

By: Ranger S.

Ranger S. — Sun, 18 Jan 2015 19:35:47 +0000

My largest crockpot will hold up to an 8.75 LB turkey breast. Thaw the turkey completely and rinse/pat it dry. Then stand the breast on its ribs in the crock pot. Use 2 crumpled aluminum foil balls which can be shoved down against both of the turkey’s sides to keep it centered in the crock. Otherwise, it will probably lean against the side which is a disaster. Cook on low for 3 hours and then begin to test with a meat thermometer. Take it out of the pot just before it reaches the poultry setting on the thermometer. Tent and let it cool thoroughly. It will finish cooking under the foil tent. It’s juicy and slices like a dream.

By: nikkih

nikkih — Fri, 16 Jan 2015 00:27:16 +0000

I really love using the slow cooker for a pot of pinto beans. And oh! the aroma is divine!

By: Danette Doucette

Danette Doucette — Thu, 15 Jan 2015 21:17:24 +0000

I just purchased the Breville, Fast/Slow cooker. It is an all in one pressure cooker, slow cooker, steamer and rice cooker. I AM IN LOVE x 1000. Coolest feature is that you can sear off any meats or aromatics right in the removable, non stick insert before you turn on the function you wish to use. The pressure cooker feature just turned a 5lbs piece of cheap pork into absolutely amazing pulled pork in 55 mins. I LOVE IT.

By: Amanda

Amanda — Thu, 15 Jan 2015 20:51:22 +0000

Reynolds slow cooker liners are my saviour! I used to dread using my slow cooker because of the clean up required, but now that I found these little plastic disposable inserts, I use it a LOT!!

By: jaime

jaime — Thu, 15 Jan 2015 19:28:17 +0000

Probably the best tip I’ve ever gotten for cleaning crock-pots–if you have crusted on stuff in your crock (like from beans or barbecue), throw a dryer sheet into the pot with a little dish soap and hot water–it’ll help un-stick all of the crud.

By: Jeanne (NanaBread)

Jeanne (NanaBread) — Thu, 15 Jan 2015 16:28:55 +0000

Over the past year, I’ve started using my slow cooker & crock pot to make homemade jams & jellies and applesauce. I love the extra flavor from cooking them slow and low. And because I can leave them on low overnight, I’ve even put jam on at night and woken up to thick, warm jam in the morning. Then it’s just can & store.

America’s Test Kitchen also has an excellent recipe for pork carnitas in a slow cooker. Cooked all day until tender, you finish them under your broiler for a quick crisp up. So stinking good.
http://insidenanabreadshead.com/2010/09/30/lets-go-south-of-the-border-for-carnitas-a-k-a-mexican-pulled-pork/

By: Hiromi

Hiromi — Thu, 15 Jan 2015 12:38:35 +0000

Ree’s Spicy Dr Pepper Shredded Pork…I have taken this dish to a couple of work pot lucks and it was a hit!

By: mary

mary — Thu, 15 Jan 2015 12:03:30 +0000

I’ve never really wanted a slow cooker and felt the oven offered me all the benefits of low and slow in much less time and the cook-top provided an unending source of textures for separate dishes. Crockpots seems designed to cook things all together like a casserole. Now that I’m cooking for one, I’ve thought about it, but see that the size is calculated only for large and extra large. Leftovers don’t bother me, but my freezer is full and there are no recipes for one or two. Solutions?

By: C. L. ( Cheryl ) "Cheffie Cooks" Wiser

C. L. ( Cheryl ) "Cheffie Cooks" Wiser — Thu, 15 Jan 2015 03:51:23 +0000

Well, Well. Well that is indeed a deep subject! I can not live without my two slow cookers and three crock pots! I have lost count on how many recipes alone I have posted on TK using them. They are wonderful and used almost every day for something; because I cook 7 days a week, 3 square meals a day! If you do not have one please do yourself a great favor and service and go out today and buy at least one! Happy slow-cookin” Y’All. Cheryl

By: Susan

Susan — Thu, 15 Jan 2015 01:23:34 +0000

I love my slow cooker, pot roast, green chili, stew, and soup all are great for the slow cooker. If I could offer three tips: Using up the last half glass of red wine in the broth is one of my favorite ideas, dont be afraid to put a little coffee in the marinade – overall the cooking liquid should come near the sufaceof the veggies and meat. Also, try to let it go for at least 6 hours, its so difficult when it smells so good to not want to dig in as soon as possible, the especially red meat just keeps getting more tender with time.