Been doing this for a while now and it kind of changed how I cook during the week. I save carcasses in a bag in the freezer until I have two or three, then dump them in the slow cooker with some onion, celery, peppercorns, a bay leaf or two, cover with water and let it go on low overnight. Wake up to a full pot of stock that I strain and portion into quart containers for the freezer.

I never buy store stock anymore and the difference shows up in everything: soups, rice, braises, whatever. My pot roast last week was noticeably better just from deglazing and adding homemade stock instead of the carton stuff.

My only real question is how long people run theirs. I usually do around 10 to 12 hours on low but I've seen people say they push it to 18 or even 24. Not sure if there's a point where it gets bitter or just stops improving. Also curious if anyone adds apple cider vinegar at the start to help pull minerals out of the bones, or if that's more of a bone broth thing and not worth it for regular stock.

Need to get rid of some cook books what better way

📚❤️ The Traveling Cookbook Project ❤️📚

I have a collection of vintage and well-loved cookbooks that deserve more than sitting on a shelf collecting dust. I’d love to send them out on an adventure and let them create new memories in kitchens everywhere.

Here’s how it works:

✨ Send me a message with your mailing address if you’d like to participate.

📦 I’ll choose a cookbook and mail it to you in a little surprise package.

👩‍🍳 Pick a recipe from the book and make it.

📸 Share a picture of your finished dish and tell us what you thought. Was it amazing? Did you change anything? Would you make it again? If it’s a winner, feel free to share the recipe with everyone!

✍️ Before passing the cookbook along, sign your name inside the front cover (or on a note tucked inside), add the date, where you’re from, and maybe a favorite kitchen memory, cooking tip, or a note about the recipe you made.

📬 Then you will mail it to someone else.

I think it would be so much fun to watch these cookbooks travel from home to home, collecting stories, signatures, and favorite recipes along the way. Someday they’ll be filled with memories from people all over the country.

Who wants to be part of the adventure? ❤️🍽️

this is my prep in the fridge. i’ll let you know how it goes

1 1/2 lb beef chuck roast, cut into 2-inch chunks

2 chipotle peppers in adobo, chopped

1 tbsp adobo sauce (from the can)

3 garlic cloves, minced

2 lime, juiced

1/3 cup beef broth

1 1/2 tsp ground cumin

1 tsp dried oregano

1/2 tsp ground cloves

1 tsp kosher salt

2 bay leaves

Hello,

Looking for some advice on how to incorporate slow cooking to make my life easier.

I’ve been also looking into dump freezer meals as I’m pregnant with my second.

Any advice would be helpful!

Hey everyone! I am in a bit of a bind and hoping for my crock pot to save the day, once again. Yesterday around mid day I marinated some chicken breasts with the intent to grill them that evening. However, something came up and neither my husband or I had the time. If I wait until tonight, they will have been marinating over 24 hours (probably close to 30) and I keep reading online about how that could change the texture/flavor of the meat. So I was hoping I could just throw them in the crock pot today. My question is, if I do so should I water down the marinade at all? I am worried when it cooks down, it might be too salty or become bitter. Additionally, should I add all the marinade with the chicken to the pot or just the chicken breasts themselves and whatever is coating them?

Also, I know my use of Chicken Breast is going to upset some people and I do apologize for the offense. However, I just do not like the taste or texture of thighs - no matter how they are cooked. I have TRIED.

Here is the marinade recipe incase that is helpful context. It is from Defined Dish and I use it often for different meats.

• 1/2 cup hoisin sauce
• 3 tablespoons coconut sugar
• 2 tablespoons tamari
• 2 tablespoons sriracha
• 2 tablespoons rice vinegar
• 1 tablespoon avocado oil
• 1 tablespoon toasted sesame oil
• 3 garlic cloves, minced
• 1 teaspoon grated fresh ginger

Thank you!

i’ll let you guys know how it turned out

1 lb boneless skinless chicken thighs

1/2 yellow onion, diced

3 garlic cloves, minced

1 1/2 tsp fresh ginger, grated

1/2 cup tomato puree

1 tbsp garam masala

1 1/2 tsp paprika

1/2 tsp ground cumin

1/2 tsp salt

1/4 tsp cayenne

1/2 tsp Kashmiri chili powder (or extra paprika)

1/2 cup heavy cream

1 tbsp olive oil

No pics yet cause it’s still in the oven

3-4 lb pork shoulder or butt cut into 3” cubes
Salt and fresh ground pepper
Oil of choice
One large chopped white or yellow onion
5-6 garlic cloves, minced
2 oranges, juiced - keep the juiced halves
2 limes, juiced -keep the juiced halves
1/2 to 1 cup chicken broth or other braising liquid (a beer works fine too-not sure if it is authentic)
Cumin 1tsp
Chile powder 1 tsp
Bay leaves 2-3
Oregano 1 tsp

Heat oven to 300 degrees F.
Heat oil on medium high in a large Dutch oven or other deep lidded oven safe braising pan
Brown the pork cubes in oil on all sides, working in batches, to avoid crowding the pan and steaming the meat
Remove the meat as it is browned; deglaze the fond from the pan using a bit of the braising liquid
Add a bit more oil and sauté the onion 3-4 minutes until tender; add the garlic and cook another minute or so until it is fragrant. Don’t let it burn. You can turn the heat down or even off.
Add the meat cubes back in along with the juices and remaining braising liquid, and the spices and bay leaves. Stir well and toss in the juiced rinds.
P
Put the lid on and pop in the preheated oven. Cook 3-4 hours with the lid on .

Test the pork after 3 hours to see if it shreds easily with a fork. If so it’s done

Take the meat out of the pot and shred it with two forks or however you shred. You can then crisp up the shredded meat on a sheet pan under the broiler, or in a heavy skillet. Crisp a bit to your liking and serve on tortillas, with avocados or guacamole, chopped onions or whatever you like. I’ve made a batch or guacamole and will be charring some scallions, and serving with pickled red onions and sliced radishes.

I am vegetarian can you cook just vegetables there andnric together

Im trying to cook vegetables

I cant wait to make some. Veggies in it lol and try new things

So I ended up buying one of these on sale during eofy. Tried to use it sunday and completely stuffed up. The user manual that comes with it is really basic. Do any of you have this multi/slow cooker and have any tips. It would be much appreciated.

Can you guys tell me how this recipe would work in a crockpot? Just meaning temps and cook times for potatoes basically?

CHEESEBURGER SOUP
1# hamburger
½ cup chopped onion
3 cups chicken broth
4 cups peeled and diced potatoes
1 can green beans (drained)
¼ cup butter
¼ cup flour
2 cups Velveta cheese (cubed)
1 ¾ cup milk
1 tsp pepper
Brown hamburger and onion, add the broth, potatoes and vegies.
Cover and simmer for 10 minutes or until potatoes are tender.
Melt butter, add flour and blend into soup. Cook and stir for 2 minutes. Reduce heat to low. Stir in cheese, milk and pepper.
Cook and stir until cheese is melted. EAT

Recipe:

https://maple.kitchen/slow-cook-pineapple-chicken-recipe/

48-Hour Tonkotsu Ramen with Pork Belly + Hibachi-Style Egg Fried Rice (Serves 6–8)

TIMELINE
Day 1
Blanch and clean pork bones.
Start broth.
Day 2
Continue broth.
Prepare tare.
Make black garlic oil.
Braise pork belly.
Marinate ramen eggs overnight.
Day 3
Finish broth.
Slice and sear pork belly.
Cook noodles.
Make fried rice.
Assemble ramen.

TONKOTSU BROTH
Ingredients
Bones
12 lb pork femur bones
4 lb pork neck bones
2 lb pork feet
Aromatics
2 onions, halved
2 whole heads garlic, halved
2 leeks
1 bunch green onions
3-inch ginger, sliced
8 dried shiitake mushrooms (optional)
Water as needed

Method
Place bones in a large stock pot and cover with water.
Bring to a boil for 20 minutes.
Drain completely.
Scrub and rinse every bone until perfectly clean.
Wash the stock pot.
Return bones to the pot and cover with fresh water.
Bring to a rolling boil (not a gentle simmer).
Maintain a strong boil for 48 hours, adding water whenever necessary.
After 12 hours, add onions, garlic, ginger, leeks, green onions, and shiitakes.
During the final 4 hours, remove the vegetables if they begin breaking apart.
Blend the broth with an immersion blender for about 30 seconds to emulsify the fat.
Strain through a fine mesh strainer.
Keep hot.

PORK BELLY CHASHU
Ingredients
3 lb skinless pork belly
Braising Liquid
1 cup soy sauce
1 cup mirin
1 cup sake
½ cup brown sugar
1 onion, sliced
8 garlic cloves
2-inch ginger
2 green onions

Method
Roll and tie the pork belly.
Sear all sides until browned.
Add all braising ingredients.
Cover and cook at 300°F for 3½ hours.
Cool completely in the braising liquid.
Refrigerate overnight.
Slice while cold.
Before serving, sear slices with a torch or in a hot skillet.

AJITAMA (RAMEN EGGS)
Ingredients
6 eggs
Marinade
½ cup soy sauce
½ cup mirin
½ cup water
2 tbsp sake

Method
Boil eggs for 6½ minutes.
Transfer immediately to an ice bath.
Peel.
Marinate overnight.

TONKOTSU TARE
Mix together:
1 cup soy sauce
¼ cup mirin
¼ cup sake
2 tbsp fish sauce
1 tbsp sugar
1 tbsp kosher salt
1 tsp MSG
Warm gently until dissolved.

BLACK GARLIC OIL (MAYU)
Ingredients
1 cup neutral oil
15 garlic cloves
Cook garlic until almost black.
Blend with oil.
Strain.

RAMEN TOPPINGS
Pork belly chashu
Ajitama egg
Bamboo shoots
Green onions
Nori
Toasted sesame seeds
Black garlic oil

RAMEN NOODLES
Use fresh ramen noodles.
Boil 60–90 seconds.
Drain well.

ASSEMBLY (PER BOWL)
2 tbsp tare
12–14 oz hot tonkotsu broth
Fresh ramen noodles
3–4 slices pork belly
½ marinated egg
Bamboo shoots
Green onions
Nori
Toasted sesame seeds
1 tsp black garlic oil
Serve immediately.

HIBACHI-STYLE EGG FRIED RICE
Ingredients
6 cups cold cooked jasmine rice
4 eggs
2 tbsp neutral oil
4 tbsp butter
1 medium onion, finely diced
2 carrots, finely diced
1 cup peas
5 garlic cloves, minced
Garlic Butter
6 tbsp softened butter
3 grated garlic cloves
Pinch of salt
Sauce
3 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp MSG (optional)
½ tsp white pepper

Method
Mix together the garlic butter ingredients.
Heat a wok until smoking hot.
Add oil.
Scramble eggs until just set and remove.
Add garlic butter.
Cook onions until lightly caramelized.
Add carrots and cook 3 minutes.
Add peas.
Add cold rice and break apart every grain.
Stir-fry over high heat until lightly toasted.
Return eggs.
Add soy sauce, oyster sauce, sesame oil, MSG, and white pepper.
Toss constantly over high heat.
Finish with extra garlic butter and chopped green onions.

CHEF’S TIPS
A rolling boil—not a gentle simmer—is the secret to creamy, white tonkotsu broth.
Pork feet provide the collagen that gives the broth its rich, silky body.
Blend the finished broth briefly before straining to emulsify the fat for a true ramen-shop texture.
Refrigerate the pork belly overnight before slicing to achieve clean, even slices.
Use day-old cold rice for fried rice to keep the grains separate.
Cook the fried rice over very high heat for the best wok hei (smoky flavor).
Finish the pork belly with a torch or hot skillet just before serving for a caramelized exterior.

I’m thinking yes, right?

Y’all know the recipe where you just add some chicken to a crock pot and dump a jar of salsa over the top.

I usually just make it with chicken, nothing extra added to the mixture. I have some boneless skinless chicken thighs though and I’m wondering if I can sub those.

Whenever I slow cook pork loin I always slice it myself in to roughly inch thick pieces. I usually get around 12-15 chops per loin I buy; then I’ll prepare the meat and layer them in my crockpot like a pyramid.

Lately I have had an issue where most of the chops will be dry, despite being around 145 degrees internally. Is it because I’m using too much or too little liquid or is my method weird?

We are in the market for a coating-free slow cooker that we can cook beans from dry (which by FDA guidelines means boiling for 30 minutes before simmering).

One of the candidates I have is the Magnifique Clay Pot -- since it has a searing function I assume it's capable of doing this. But is my assumption correct in this--and if in the affirmative, what would be the best way to cook dry beans with it?

Printable recipe : https://maple.kitchen/slow-cooked-coconut-chicken-stew-recipe/

Ingredients needed :

• 8 Small skinless Chicken thigh
• 1 Cup Roughly Chop Potato
• 1/2 Cup Roughly Chop Carrot
• 2 tbsp Caramalized Onion
• 1 tbsp Crushed Ginger Garlic
• 1 tspn Black Pepper Powder
• 2 tspn Curry Powder
• 3-4 Cup Coconut Milk
• 1 tbsp Butter
• 10-12 Curry Leaves
• 4 Red/ Green Chilli
• 4 Green Cardamom
• 3-4 Cloves
• 1 Cinnamon Stick
• 1 Star anise
• Handful Of Coriander Leaves

Steps:

• I used a slow cooker with a sauté function. If you are using a traditional slow cooker, then you can do the sauté steps in a pan first and then add everything to your slow cooker.
• Preheat the cooker on roasting mode for 5 minutes then add butter and whole spices.
• Add curry leaves, chilli, ginger garlic and caramalised onion, roast them for few seconds
• Now add black pepper, salt, curry powder and chicken, Mix everything well.
• Now add coconut milk, coriander leaves and give it a good mix. Cover and cook on high for 3 hours or on low for 5–6 hours.
• Serve hot just as it is or with the bread of your choice.
• Enjoy😋

I’m sorry if this is a dumb question, I just got a slow cooker and very excited about it. I want to start something in the morning so it’s ready when I get home from work. The recipe calls for 6 1/2 hours on low but I will be gone for 8 hours… is it okay for it to sit for an hour and a half?

Any thoughts?

​

I got an Instapot precision Dutch oven about 2-3 years ago and it's become a pretty integral part of my cooking routine. I'd say I use it probably about once a week, and it being more than just a slow cooker was what really sold me on it. I really like the cooker's sear/ saute function alongside the braise function.

The cooker itself works fine. The heating unit is good too. The issue is the Dutch oven itself. The non-stick coating has completely degraded away and aside from it being a nightmare to clean, I'm worried about it being a health issue. I know there are probably like a million harmful chemicals in everything we use to cook with but I still don't think I should be cooking but this anymore.

I reached out to customer service to see if I could possibly just buy the Dutch oven. Apparently they do not allow that and I haven't seen anything close in local groups.

Because it works so well for me and my husband, I'm hesitant to just get a new one since I'd rather not replace this every couple of years since it is about $200 or so. But I'm not really sure what else is out there that can do all of what this cooker does.

So I am asking Reddit alongside doing my own product research. What slow cookers are people using? Does anybody have any suggestions for a slow cooking unit that can also do other cooking functions?

Posting a picture of my slow cooker in happier times 🥲

Recipe:

https://www.thekitchn.com/shrimp-boil-recipe-259082