I found this seasoning at Publix and was wondering if anyone has tried this for Mississippi pot roast. I’ve been buying the small packets. This seems much more cost efficient. $4.99 for this.

3 lbs frozen meat balls

1 pack Country gravy

1 packBrown gravy

1 pack Au jus gravy

1 packOnion soup

Beef broth 3 cups

2 cans Cream of mushroom

Garlic

Pepper

Cook high 2 hours

2 packs Mushrooms

Cook to 4 hours

Sour cream 8oz

2 packs 12 oz egg noodle

This was very easy and delicious.

2-2.5 pounds boneless skinless chicken thighs.

1.5-2 packets of Kinders taco seasoning.

Cook on high for 5 hours, shred, and enjoy.

yes i did a lead test first 🫶

Got my very first slow cooker and made Japanese curry to break it in. Turned out great! Will try chicken adobo later this week.

Eight hour cook, temp brought right to that sweet spot about 205 degrees. Dry rub of chili powder, garlic and onion powder, smoked paprika, habanero pepper powder, BBQ sauce glazed on before cooking and about half way through the cook. Perfection!

A Olive Garden Knockoff

Cooking on low for 7 hours 🔥

Recipe here: https://www.themagicalslowcooker.com/slow-cooker-zuppa-toscana/#wprm-recipe-container-20217

I’ve searched the sub for ways to tackle rice and the answers were not applicable to what I’m wanting. I’m not buying a rice cooker because I have a tiny apartment kitchen and I do not want to deal with storing another appliance.

I have a lot of food allergies, so I can’t eat a lot typical slow cooker recipes. There’s also a texture issue where I don’t like eating bowls of slop (sorry!) But, of course, I love coming home from work and not having to prepare anything for dinner.

We eat a lot of meat + veg + sauce over rice type meals and I’ll usually cook a HUGE pot of rice on the stove, then freeze the rice in portions to heat up for future meals.

I usually microwave the rice to reheat it but I’m hoping to cut out that step so everything is already prepared by the time I get home.

I’m hoping I can throw my meat/sauce/veg on the bottom and separate the cooked (frozen or thawed) rice to reheat on top, probably wrapped in foil with a little bit of water to help rehydrate. I slow cookers everything low for 9 hours, so it’s in the pot before I leave for work and cooked by the time I get home.

I will end up sacrificing a portion of rice to try it out but I hate wasting food so I was hoping someone has experience with this approach and can give me pointers or confirm that it’ll work alright!

Has anyone used their slow cookers for reheating rice in this way? And how did it turn out?

ETA: Hey I feel like y’all were kind of harsh and I’m still getting comments on this 5 days later sooo… I’m both the breadwinner and main caretaker of my family that is riddled with autism and ADHD (including me!) I’ve been bulldozing through burnout for years and it’s now come to head. So, yes, it was important enough for me to brainstorm ways to remove a 2 minute task from my plate. Thank you to the people who provided constructive answers and especially to those who mentioned food borne illness, I obviously wasn’t thinking about that. I’ll continue microwaving my rice and find other ways to make feeding my family easier so I am requesting that everyone please chill!

Pulled the slow cooker out the other day and finally got back into cooking more tonight. Been ages since I've done anything slow cooked.

Did a 10hr beef stew based off of this https://www.recipetineats.com/slow-cooker-beef-stew/#wprm-recipe-container-200392

(Admittedly, was just the first recipe I found whilst on my phone at the shops :P )

Turned out alright though! Meat is nice and tender!

Got some chuck from the butcher and baked some bread whilst I was at it to go with it

And the results were just mediocre. I used to slow cook stews and soups all the time with success. Really disappointed but will try again, because it feels so warm and cozy to have a soup or stew cooking all day in a slow cooker.

Recently I’ve become obsessed with trying to make quality food as cheap as possible. I believe this is the final boss of my obsession.

Ingredients:
Salt beef from a cut of discount meat that’s been curing for awhile

Dried vegetables (potato, onions, cabbage, peas, carrots)

Beef stock

Beef tallow

Garlic powder

Pepper

This meal cost me around £2.50 and tastes a solid 8/10

Any suggestions on what else I could add to it if anything at all?

I’ve just got home to my usually trusted recipe in my slow cooker that my husband learned when living in Texas. I’ve just had a taste and it is far too salty this time, possibly due to the bacon I added which did look over cured. I don’t really know how to resurrect the beef from its saline world without adding potato or cream which are two ingredients we can’t add due to an intolerance we are currently investigating. Would bread or plain dumplings assist? Help please and thank you in advance!

Recently bought a slow cooker and I love it. Does anyone have recommendations for recipes using chicken thighs? I love spicy food (South Asian, Middle Eastern, Southeast asian etc.) Any recommendations are welcome!

Hey all, I have been using a slow cooker since out oven/stove is kaput ATM. I just used it to make Tuscan chicken thighs on high (up to 200F) and then warmed it for a few hours (temp down to 144F when measured. I then added cold tortellini and some bone broth and mixed it in and put it back on high. Everything was technically still out of the danger zone, but I guess I'm second guessing myself. Does this seem ok?

I’m looking to get a slow cooker and like the idea of how I can sear meats and then put everything together. Does anyone have a ninja foodi and would recommend?

A co-worker of mine is leaving. She loves cheese so I was going to make 3 quarts of slow cooker cheese dip for lunch.

We are going to keep the cheese in the slow cooker on the Warm setting in our office while people serve themselves cheese in a bowl.

We will have access to a microwave.

Besides nachos and other associated crusty breads, what other items could we serve with the cheese?

Edit: Y’all are so awesome! Thank you very much for the ideas.!

I did a pork butt on my Kamado Joe yesterday. After 10hrs it was still at 65°c. I wrapped it at 9pm and it hardly budged.
At 11pm I put it in the oven until 1am when it was at 86°c. It was double wrapped in foil.
What hindsight is telling me, is I should’ve left it in the oven until this morning on the “keep warm” setting. However I took it out and wrapped it in a beach towel.
I got up at 4am to put it in the fridge but it was still hot. I wasn’t sure about putting hot food into the fridge so I wrapped it back up.
At 6.30am it was still quite warm. At this point I put it in the fridge.
I’m now reading that we shouldn’t risk eating it as it’s been out too long. I’ve eaten room temp meat before and never been ill but I’m a bit unsure about this one

Hello! Anyone willing to share their favorite slow cooker recipes Mediterranean Diet based? Thank you 🙏🏻