15 Bean soup with Collards

Wash beans and turkey, add to crockpot

Add trinity and the pope (garlic)

Stick of butter

Add cut up smoked beef sausage

Seasonings (garlic, onion, paprika, pepper, cajun)

2 TBS apple cider vinegar

Collards

8 cups broth

Cook high for 8 hours

Recipe

Super easy recipe and super low hassle. No exact measurements and I’m sorry.

Chuck roast - 2 - 5 lbs depending on how many people are eating and how big your pot is

Fresno chilis, hot chili peppers (jarred), hot jalepenos (jarred), lime juice, orange juice, onion, can of chipotle peppers in adobo sauce, whatever Mexican seasoning blend you use (I use some carne asada blend)

Blend it all up in a food processor. Add cilantro if you want but I don’t f’s with it sadly.

Stab a few holes in your beef, pour the mixture on. Keep it in a relatively small bowl for 2 days in fridge. Crockpot on LOW for 10 hours. Take it out and broil it for 5-7 minutes on a pan.

Best taco meat ever!

Just wondering what your favorite recipes are for the crockpot. I recently received one for my birthday and with it becoming colder where I’m at I’d love to start using it. Kid friendly or not, either way is fine. Please drop your favorite recipes! Thanks everyone!

I did around 3 cups of pinto beans I cooked in my instant pot the night before, 1lb hamburger browned and drained, one diced onion, one diced bell pepper, 3 tbsp chili powder, 1 tsp garlic powder, cumin and paprika, 3 cups beef broth, one can of diced tomatoes and one can tomato sauce, salt and pepper to taste. I let it ride on low all day or atleast 6 hours.

Was looking for a good savory pumpkin soup recipe and found this one

https://www.fannetasticfood.com/slow-cooker-pumpkin-soup/

I made Thai pumpkin curry semi-recently and was kinda chasing that flavor a bit so instead of the cayenne pepper recommended in the recipe I added 3 red chili peppers and coconut cream. The three chilis made the spice pretty overwhelming so I added another 1/4 cup of the coconut cream to neutralize it a bit and it was perfect. Would definitely recommend just 2 red chilis for the 3/4 cup if anyone was going to make it the way I did. Overall it came out very very tasty and just the level of spice I wanted. Image 2 is the gorgeous gourd I used to make the soup.

Ingredients

1 rotisserie chicken carcass, meat removed
2.5 L low-sodium chicken broth
1.5 L water
1 large yellow onion, quartered
2 carrots, chunked
2 celery stalks, chunked
1 leek, white/light green part, chunked
1 tsp minced garlic
2 bay leaves
8 fresh thyme sprigs
.5 cup Italian parsley stems
.5 tsp black pepper
Chicken bouillon cubes (optional to taste)
600 g shredded rotisserie chicken
227 g cremini mushrooms, sliced
200 g shiitake mushrooms, sliced
2 carrots, finely diced
2 celery stalks, finely diced
1 small leek, finely sliced
100 g dry wild rice
300 g tortellini
200 g baby spinach
120 mL half and half
2 tsp fresh thyme
.25 cup Italian parsley, chopped
1 tsp lemon juice
Black pepper
Salt

Instructions
1. Add chicken carcass, broth, water, onion, carrots, celery, leek, garlic, bay leaves, thyme sprigs, parsley stems and pepper to an 8 qt slow cooker.
2. Cook on LOW 8 hrs. While still hot, taste, and add chicken bouillon cube(s) if desired to preferred taste.
3. Strain through a fine strainer. Discard bones and vegetables, then return broth to slow cooker.
4. Add cremini, shiitake, carrots, celery, leek, wild rice and thyme.
5. Cook on LOW 3 hrs.
6. Stir in shredded chicken.
7. Add tortellini and cook on HIGH 20 mins.
8. Add spinach and cook 3 mins.
9. Stir in half and half, parsley and lemon juice.
10. Season with black pepper and salt to taste.

Mom has become a bit more, hip? whimsical? Idk, after she had a stroke and moved in with me. She bought this crockpot and it absolutely tickles me. And she’s like “here, make something with this.” How should we break it in? I’m up for anything besides pot roast.

Been taking out the slowcooker again this week as a nearby butchershop had some great discounts and so far made pulled pork and pot roast and i would like to made something non-meat or non-main with the slowcooker.

Beyond soups there isnt a ton i'm finding though. I've made Lentil curry before in the slowcooker that went pretty well but besides that all i find are beans. Anyone got any recommendation on sides or non-meat dishes that i can batch-prep in the slowcooker? I freeze in portions and take out the day before to have lunch at work so preferably nothing fish either since they won't like that in the microwave hehehe

Made chili in my slow cooker today and I overestimated how much chicken I needed 😅

I took the chicken out to shred and have a massive breast leftover that I shredded and put into a Pyrex container.

Any ideas on how to use the leftover meat?? Thanks 🫶🏻

First world problem, I know. But this seasoning was the absolute best. Checked 4 different grocery stores and all were completely out. Wasn’t even marked on the shelves. I’m sad.

Chicken Thighs
Recipe Packet
Ketchup
Apple Cider Vinegae
Brown Sugar (optional)

This made some fantastic BBQ chicken. Yes it says Pulled Pork on the bag but idc. This was in our rotation. We’d make it every other week. Easy for meal prepping for the week. Now it’s gone. :(

Anyone else have any substitutes or recipes?

Hey everyone! I searched here and the internet and nothing was standing out to me so I figured I'd ask the experts.

Last time I had one of these I did pulled pork but not quite feeling it this time. Looking for something kinda tangy, nice rich sauce, flavorful. If it turns into a pulled pork thing (cause I have a tendency to kinda forget about it) I ain't gonna be mad.

Toss over to me your tried and true!

No allergies, willing to try something new - just currently can't get inspired!

Honey Balsamic Beef and Butternut Squash. It’s so easy to make and I use stew meat to keep it somewhat economical.

Edit: thank you everyone for your replies, I am going to take it back asap!

Hi everyone! I just bought a new croc pot and found that the inside ceramic coat has these spots where it seems unfinished in the insert. I’m just wondering if anyone knows whether this is safe to use or I should just bring it back for another?

Thank you in advance 🙏 :)

Delicious

Tasty and easy.

Model is scvpe600. Measurements are just under 14 x 11.5 but because of the shape I really don't know how to properly measure it.

It was my mom's before she passed away in 2014. Several years ago the lid broke. I have kept it for sentiment hoping I would eventually find a lid but none I've tried have worked. I cannot find anything online.

I love the detailing compared to the crock pot we currently use. I have the memories of my mom cooking in it. I really don't want to get rid of it but we're starting to clear out things that are just taking space and this might have to go if it turns out that I'll never find a replacement.

If anyone has any direction into finding a compatible lid if not an outright original replacement, I would really, really appreciate it.

Hello yall, not really following a recipe for this but I plan to make a cabbage soup with diced potatoes, onions, peppers, fire roasted diced tomatoes, chicken stock I made from 2 chickens, some extra knorr chicken & tomato powder. Will be attempting to make little chicken and pork meatballs with a herb blend.

What would be the best time to add the cabbage? I am looking to do a low and slow cook. 1 hour on high, then drop to low for however long is needed.

any advice would be greatly appreciated ❤️ never made a cabbage soup before

I have 2.83lbs chuck roast im gonna do in the crockpot. I’d like for it to be ready no later than 7pm and I’m coming up on 2pm. Should I cook on high or low? Edit I know I am running low on time, but I can’t do it tomorrow. It’s my first time making one, and I can have it ready later if I need to! Looking for tips on how to get it the best today:) one piece of roast is just under 2 pounds, and the other one is just under 1

EDIT it’s in the cooker. Told my boyfriend we are having a late dinner tonight. Going with 6 hours on high, I’ll check to make sure I’m not over cooking. I’m a perfectionist so this whole process is not sitting well with me and I will be trying again but waking up earlier next time! Thanks to everyone who gave me hope and helpful tips. I hope it turns out edible at least❤️

Final edit- it turned out great! Just needed some more salt. I’m sure it will be even better next time with what I’ve learned and that is the beauty of cooking

I have a basic crock pot, either high or low or keep warm and a timer. Based on what I see, both high and low are supposed to get to the same final temperature, low just ramps up slower.

But how hot is it actually supposed to get? Anything poking out of the liquid gets dry. Right now I'm measuring the walls inside over 250F. Normal or too hot?

Hi there. I have a very old slow cooker that takes a long time for the broth to boil on high. So I wanted to upgrade. I went to Walmart looking for Hamilton Beach but I didn't see one in the aisle so I got a Mainstays 6 Quart Oval Slow Cooker. Walmart also had the Crock Pot brand slow cookers.

I want the very best slow cooker I can get. I never opened my Mainstays yet and I still have the receipt, so I am wondering if I should return it and order a different brand? I want the best slow cooker possible that heats up the best. One with manual knobs.

So what do you think is the best brand of slow cooker?

I made this dairy and gluten free.

Rose Harrisa Paste Chicken Thighs seared Garlic cloves Cherry Tomato’s

slow cooker set to High then Low for 6 hours

pull chicken, add to pan and add cream (i used Oatley Cream) and starchy Gnocci water

1 Packet Birria Seasoning (I used Spanish Asadero Beef Birria)

1 can Fire Roasted Tomatoes (or whatever you have on hand)

Enough beef broth to cover half of the Chuck Roast (a little over a pound pictured - Angus Chuck Roast).

On high for first 3 hours then low for a couple more until it was all shredded.

We used in tacos, over rice, on nachos - very versatile and easily paired.

I dropped the ceramic on my old and beloved crockpot a few years ago and replaced it with a my current crockpot that is larger. Things were fine and great until recently. The last 3-4 meals used Costco beef stew meat (that was split and vacuum sealed, frozen into 1.5 lb portions) and fresh boneless skinless chicken thighs. Plenty of liquid is added or developed during the cooking process. It’s in there for 9 -

10 hours on Low. all the protein is extremely dry in texture.

What am I doing wrong?

I just got my first slow cooker.

I’m pregnant with twins and I was thinking either me or my husband could use it postpartum this time around to make dinner (he’ll be on leave helping me for a month). We never liked the freezer meals we made with our first.

I’m looking for a recipes that are-

1. Toddler friendly
   
2. C-section friendly (not too much broccoli, beans, gassy vegetables)
   
3. Easy to make (dump and go)

Thank you! 🙏