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There's No Place Like HomeThere's No Place Like Home Welcome! This group is for those of us who love coming home at the end of the day to a meal that's already simmering and smelling delicious. Feel free to add your own ideas here! Yum...

Just got a slow cooker for Christmas

Posted By Ana Pierro on Jan 15, 2011 at 9:20AM

I'm absolutely loving it.  I've used it twice and am planning on using it again this weekend.  The first time I used it we made a chicken recipe.  We (husband and I) prepared everything and put it in the slow cooker and went about our Saturday errands.  By the time we got back home, the place smelled like food and we had a warm dinner ready to be enjoyed.  The second time we used it was during the week.  He prepared everything in the morning before going to work (he leaves way after me) and set the slower cooker on.  When I got home I had an amazing dinner ready and waiting for me.  I can't believe we lived so long without one.

We don't have children but we work extremely long hours and by the time we get home from work we're so tired to make dinner that we wind up either just picking something up on the way home or not having dinner at all.  Not the best or healthiest choices.  The slow cooker makes things so much easier for us.

Southwestern Chili

Posted By coffeemug2007 on Apr 6, 2010 at 8:37AM

Southwestern Chili

1/2 lb ground beef, browned and drained
1 green bell pepper, diced
1/2 cup chopped onion*
3 cups water
1 (16 oz) can pinto beans, with liquid
1 (16 oz) can black or kidney beans, with liquid
1 (10 oz) tomatoes and green chilies, with liquid
1 1/2 tsps chili powder
1/2 tsp cumin
1 tsp salt
1/4 tsp pepper

Combine all ingredients in greased 4 1/2 to 6 1/2-quart slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours. 6-8 servings

*1/4 cup dried minced onion can be substituted

Crockpot Apple Pie

Posted By coffeemug2007 on Mar 5, 2010 at 10:32AM

Crockpot Apple Pie

8 Apples peeled and sliced (your choice - but tart work best)
1 1/4 teaspoons ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup milk
2 tablespoons butter soften
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup Bisquick
1 cup Bisquick
1/3 cup brown sugar
3 tablespoons cold butter

Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place
in lightly greased crockpot. Combine milk, softened butter, sugar,
eggs, vanilla, and the 1/2 c Bisquick. Spoon over apples.

Combine the 1 cup Bisquick and brown sugar. Cut the cold butter into
mixture until crumbly. Sprinkle this mixture over top of apple
mixture. Cover and cook on low 6-7 hours or until apples are soft


Breville's Slow Cooker Has Made Me a Crockpot Convert

Posted By partysugar on Feb 17, 2010 at 4:00AM

Recently I was approached by Breville, an Australian kitchen appliance company, asking if I was interested in experimenting with their shiny new slow cooker. My initial response was no: I'm not a huge fan of slow cookers and I've never really understood their appeal. Then YumSugar pointed out that since I hadn't cooked with one, I was the ideal candidate to give it a try. To find out what I thought of Breville's Slow Cooker with EasySear ($180), read more

Simple Supper: Slow Cooker Cuban Chicken

Posted By Food on Feb 15, 2010 at 3:30PM

The majority of you love your slow cookers, but many commented that you don't like a bunch of preparation before hand. While I understand the ease of throwing everything into a pot and letting it cook, just 20 minutes of effort can take a dish from just OK to truly scrumptious. That is the case for this slow cooker Cuban chicken; it requires browning, but it greatly enhances the dish.

The sauce is full of complex flavors, including fresh bay leaf, sweet citrus, and caramelized onions and garlic. The chicken falls off the bone and is perfect served over brown rice, with a simple salad. It would also be divine stuffed into a taco topped with guac and sour cream! If you want to take your slow cooking to the next level, keep reading for the recipe.

nc style pork bbq

Posted By dlmslp on Sep 13, 2008 at 8:54AM

the menu: nc bbq, slaw, green beans with vidalia onions, fried green tomatoes, leftover corn on the cob, and cumcumber/onion salad.

i love eastern north carolina bbq and stop off of I95 on my way to myrtle beach to get some every year. eastern nc bbq is vinegar based and this version i made is leaner that what i get there, but still good. it is a combination of two internet recipes. the slaw i used is from a cookbook called hot dogs from almost heaven.

Sweet and Sour Meatballs

Posted By Heidi Pepin on Apr 23, 2008 at 6:12AM

I know, I know. The ingredient list might seem a little odd, but they're delicious! Always a great party food or dinner idea.

Sweet Potato Casserole

Posted By kiwitwist on Mar 19, 2008 at 12:17PM

I found this on http://southernfood.about.com/ a few years back. Now I am asked to make it every year for both Christmas & Thanksgiving. The picture is also from the website, not mine, but from the oven recipe.

The Do's and Don'ts of Slow Cooking

Posted By Heidi Pepin on Feb 6, 2008 at 10:28AM

This article comes from Woman's Day Magazine and I thought it gave some pretty good advice.

Do spray the inside of the crock with a nonstick cooking spray before every recipe to prevent sticking and to make cleanup easier.

Do cut root vegetables into small cubes no larger than 1-inch squares to ensure they cook in about the same amount of time as the meat.

Do layer root vegetables on the bottom of the slow cooker beneath meat and poultry, as they cook more slowly.

Do fill the insert with solid ingredients first. Place the insert in the base, and then slowly add liquid to avoid splashing and heavy lifting.

Do brown meat on the stovetop before adding it to the slow cooker to add a deeper, richer flavor and color.

Do check food for doneness at the time suggested in the recipe for a minimum amount of cooking.

Do add tender vegetables, pasta, seafood, dairy products and fresh herbs in the last 30 to 60 minutes of cooking.

Do transfer leftovers to refrigerator or freezer storage containers within two hours after they finish cooking.

Do put fresh herb sprigs in a cheesecloth bag, then remove and discard the bag and the cooked, blackened herbs before serving.

Do precook ground meat and sausage to render out the fat before the meat is added to the slow cooker.

Don’t preheat an empty crock before adding food, unless specified in the directions.

Don’t use an extension cord—you’ll risk overturning the pot.

Don’t place frozen foods directly into the slow cooker unless a recipe specifically calls for it, as it throws off the heating of the contents.

Don’t use the slow cooker insert in the microwave or on the stovetop.

Don’t fill the cooker more than three-quarters full, as heated contents will expand, or less than half full, which will cause food to cook too rapidly.

Don’t add strongly flavored vegetables like broccoli until the end of the cooking cycle, so as not to flavor the entire pot.

Don’t stir or turn the food unless a recipe specifies that you do so.

Don’t add seasonings at the beginning of the cooking cycle. The flavor of dried herbs and spices will concentrate and fresh herbs will break down and dissolve.

Don’t wash the hot stoneware with cold water—it could crack the crock.

Don’t use abrasive cleansers or tools that might scratch the slow cooker’s surface.

Smokey Flavored BBQ ribs

Posted By Yo samity sam on Feb 4, 2008 at 9:22PM

Smoky-Flavored Barbequed Ribs straight out of Betty Crocker Slow Cooker Cookbook

3 1/2 lbs pork loin back ribs (we've used other varieties as well, and they're just as tasty)
1/4 cup packed brown sugar
1/2 tsp. fresh ground pepper
3 tbsps. liquid smoke (we used hickory flavored)
2 cloves garlic, finely chopped
1 tsp salt
1 medium onion, sliced
1/2 cup cola (we used regular Coca-Cola)
1 1/2 cups BBQ sauce (spicy is what I prefer)
1. Spray the inside of a 5- to 6-quart slow cooker with cooking spray.
2. Remove inner skin from the ribs. Mix brown sugar, pepper, liquid smoke, garlic and salt together in a bowl and rub this mixture onto the ribs. Cut ribs into 4 inch pieces, then layer ribs and onion in the slow cooker. Pour cola over everything.
3. Cover and cook on a low heat setting for 8-9 hours or until ribs are tender (believe me, they're tender by then). Remove the ribs from slow cooker, and drain and discard the liquid.
4. Pour the BBQ sauce into a shallow bowl. Dip each of the rib pieces into sauce. Return the ribs to the slow cooker. Pour any remaining sauce over the ribs, then cover and cook on low for 1 hour.

Tagged with: crockpot ribs