Slow Cookers

[Sebastian]

Well my 32-year old crock pot finally went to that great Chef's Kitchen in the Sky, so it's time for me to buy a new one.

My issue is that no matter which one I read about on Amazon, it seems like around 10-15% of the reviews warn about the plug catching on fire, the sides getting too hot and melting the plastic handles, or the unit crapping out after a couple of months and no longer cooking properly. Needless to say, I don't know what I should buy at this point.

Does anyone have a good recommendation for a reliable brand and model that's not going to burn down my kitchen while I'm at work?

@gourimoko
@Randolphkeys
@King Stannis

I have an Instant Pot. It is a very versatile appliance it has both slow cooking and pressure cooking options. One can also employ it is a regular pan or pot on sauté mode. Well worth the $80.

 

[Jack Brickman]

I think the reason folks use crockpots is because they can set them up before work, and come home to hot dinner quite literally ready to eat. I personally prefer to cook most dishes over the stove (or in a pressure cooker), but, if you don't have the time, I get it.

Beef bone soup (Asian-style) is actually better in a crock pot than in a pressure cooker though, oddly enough..

I just own both a crock pot and a pressure cooker. I know the pressure cooker can also serve as a crock pot, but a crock pot is a lot easier to clean so I just use that whenever I want the crock pot functionality. I use the pressure cooker as well. I love using it to cook pork belly since I can have it ready in like an hour as opposed to three or four in the oven.

I can't offer much advice on which one to buy, though. I've had mine for over ten years now and it's still going strong. Nothing has melted. Nothing has caught fire. It's a Hamilton Beach one, and I think I got it at Wal-Mart when I was in college.

 

[gourimoko]

I just own both a crock pot and a pressure cooker. I know the pressure cooker can also serve as a crock pot, but a crock pot is a lot easier to clean so I just use that whenever I want the crock pot functionality. I use the pressure cooker as well. I love using it to cook pork belly since I can have it ready in like an hour as opposed to three or four in the oven.

I can't offer much advice on which one to buy, though. I've had mine for over ten years now and it's still going strong. Nothing has melted. Nothing has caught fire. It's a Hamilton Beach one, and I think I got it at Wal-Mart when I was in college.

BTW, that pork belly taco recipe you posted awhile back was fucking banging... Thanks for that!

 

[Jack Brickman]

BTW, that pork belly taco recipe you posted awhile back was fucking banging... Thanks for that!

Yeah that's definitely a go-to for me now.

I tried out a crock pot chicken parm recipe a few weeks ago and, to my absolute shock, it was fucking great. Never would have expected that. It's not exactly gourmet food, but it's great for cooking up a week's worth of lunches.

Here's the link if anyone is interested:
https://bakeatmidnite.com/slow-cooker-chicken-parmesan/#

I've made it twice now. Second time I doubled up the sauce (not the chicken, though) and that was a good decision. I also don't add the cheese to the crock pot, as I think that's a dumb idea unless you intend to eat the entire meal at once. Even then, I'd probably add the sauce to a bunch of noodles and put them in a pyrex, add the cheese on top, and bake for ten minutes (or however long it takes the cheese to melt). I've been cooking up angel hair pasta separately, then tossing the sauce/chicken in and it's made for some great lunches. It makes a ton too. If I make it for myself, I get like six meals out of it after doubling up the sauce.

I think the reason it works is that the sauce has a really nice flavor, and cooking it over the course of hours adds depth. I mixed it up a bit the second time and used three different kinds of diced tomatoes (one can of petite, two of garlic and onion, and one with the green chiles). I also threw in some red pepper flakes to give it a bit of kick.

 

[Randolphkeys]

Every fall, I get a hankering for kielbasa and sauerkraut while watching a football game. I had resisted making it all fall because the football has been boring and my sons don't like it as much as I do. A grocery store had a killer sale on kielbasa - $3 for four pounds - and that was it... I had to get a slow cooker going, and I wanted to do something more kid friendly.

Carmelized apple kielbasa

Three pats of butter
One large onion sliced thin
One Fuji apple, cored and cut in chunks
Eight red skinned potatoes cut in half
One 32 ounce jar of sauerkraut
One cup of apple juice or cider
1/4 cup of dark brown sugar
Pinch of caraway seed - optional
3 pounds of kielbasa cut into 1-2 inch pieces.

Finish with horseradish as a condiment and rye toast on the side.

I cooked off the apple and onion first in the butter on low uncovered until it released most of the moisture, then added everything else and mixed it up. I used a Dutch oven on low for 5 hours but a slow cooker would work perfectly. Everything carmelized but the kielbasa kept a salt factor, the horseradish on the side gave it a very Germanic umami with complexity that my kids wouldn't have to try and eat. Would make it again.

 

[Kouki]

I have heard really gold things about those instant pots that can do everything (saute, pressure cook, slow cook, etc). I should probably get one...but I already asked for a Dutch oven for christmas....and my wife wants a Chinese style clay cooking pot....too many pots...

Also I love making a dish similar to the one @Randolphkeys posted above. Actually sometimes I make it bang on identical to that. But usually I include bacon sautéed with the onions, and some pork western ribs, and whole cabbage leavs, and some sort of tomato product (paste, whole canned, and/or ketchup). Serve over mashes potatoes. Mmm.

 

[Jack Brickman]

I have heard really gold things about those instant pots that can do everything (saute, pressure cook, slow cook, etc). I should probably get one...but I already asked for a Dutch oven for christmas....and my wife wants a Chinese style clay cooking pot....too many pots...

Also I love making a dish similar to the one @Randolphkeys posted above. Actually sometimes I make it bang on identical to that. But usually I include bacon sautéed with the onions, and some pork western ribs, and whole cabbage leavs, and some sort of tomato product (paste, whole canned, and/or ketchup). Serve over mashes potatoes. Mmm.

Instant Pots are great, and very versatile. I still like using a traditional crock pot for slow cooker recipes, though, simply because it's easier to clean. Regular crock pots are dirt cheap (bought mine for like thirty bucks over a decade ago and it's still going strong), though, so no real reason why you can't have both.

 

[Cratylus]

Based on what @Jack Brickman said in one of his posts, I asked the wife for a Hamilton Beach crock pot for Christmas. At least this way, if something goes wrong with it I can blame it on somebody else.

 

[Kouki]

Instant Pots are great, and very versatile. I still like using a traditional crock pot for slow cooker recipes, though, simply because it's easier to clean. Regular crock pots are dirt cheap (bought mine for like thirty bucks over a decade ago and it's still going strong), though, so no real reason why you can't have both.

Oh for sure, my mom bouht me one from Kohls on sale like 8 years ago for 15 bucks and it's great, except for a sizeable dent in the side (oops). Only thing I don't like is that the low setting is still quite hot and will scorch dryer food if not stirred. Maybe should have spent 20 bucks to get a three-setting one.

 

[natedagg]

Made 14 bean soup w kielbasa in the crock pot. I will type up the recipe later when not on ipad.

 

[Hurl Bruce]

Making my not so famous "it's never the same way twice" chili today.

 

[BMAN]

Every fall, I get a hankering for kielbasa and sauerkraut while watching a football game. I had resisted making it all fall because the football has been boring and my sons don't like it as much as I do. A grocery store had a killer sale on kielbasa - $3 for four pounds - and that was it... I had to get a slow cooker going, and I wanted to do something more kid friendly.

Carmelized apple kielbasa

Three pats of butter
One large onion sliced thin
One Fuji apple, cored and cut in chunks
Eight red skinned potatoes cut in half
One 32 ounce jar of sauerkraut
One cup of apple juice or cider
1/4 cup of dark brown sugar
Pinch of caraway seed - optional
3 pounds of kielbasa cut into 1-2 inch pieces.

Finish with horseradish as a condiment and rye toast on the side.

I cooked off the apple and onion first in the butter on low uncovered until it released most of the moisture, then added everything else and mixed it up. I used a Dutch oven on low for 5 hours but a slow cooker would work perfectly. Everything carmelized but the kielbasa kept a salt factor, the horseradish on the side gave it a very Germanic umami with complexity that my kids wouldn't have to try and eat. Would make it again.

I was like your kids, hated when my parents made kielbasa. Though I bet now I would think it's delicious (been liking shit I never used to). Maybe I'll give it another go soon

 

[natedagg]

Made 14 bean soup w kielbasa in the crock pot. I will type up the recipe later when not on ipad.

It was 19 degrees in Chicago this AM... this soup is on TIME. So my cooking with kids is how this went down.
-Bought 14 bean mix from Costco. Soaked 2/3 cups in H20 overnight.
-Put in crock pot, put Kielbasa on there, and really nestle it in there, make sure it's comfy. Cover the beans all the way with chicken broth. Don't be a fool and use water at this point.
-Saute veggies in butter, add spices. I am a cumin guy, and we had dried oregano from the garden. I have to keep things tame so the kids eat it, but you should get wild here with whatever you like. Veggies were carrots, celery, 2 kinds of onions, our last red peppers from our garden. Regretfully, I didn't have any potatoes on hand, but if you're shopping for this recipe, those would be great. I'd just put them in the crock pot to slow cook, but . I'd put spinach in there too, but the kids were baller blocking.
-I took the Kielbasa out and diced it up a bit, then returned it to the crock pot, then added the sautéed veggies as well.
-I was short on liquid so I added some white wine. If your pan sucks, after you add the veggies to the crock pot, toss some wine in there and scrape the bits. Lemon juice would also be good here, although I didn't use it.

My suggestions would be adding potatoes, and perhaps bacon because bacon. If you want this to be quicker, skip the saute and dice/add the veggies right to the slow cooker beans. It's just not how it shook out for me this time. Mine wasn't like beans swimming in broth, but like a thinned out bean dish. If you'd prefer to stretch it out, you could add another box of chicken broth, and with those potatoes, they'll thicken it up, especially upon reheating. Or serve it over rice or quinoa or something.

My preferred serving is a massive bowl with hot sauce and parmesan cheese. It warms the soul.

 

[Jack Brickman]

It was 19 degrees in Chicago this AM... this soup is on TIME. So my cooking with kids is how this went down.
-Bought 14 bean mix from Costco. Soaked 2/3 cups in H20 overnight.
-Put in crock pot, put Kielbasa on there, and really nestle it in there, make sure it's comfy. Cover the beans all the way with chicken broth. Don't be a fool and use water at this point.
-Saute veggies in butter, add spices. I am a cumin guy, and we had dried oregano from the garden. I have to keep things tame so the kids eat it, but you should get wild here with whatever you like. Veggies were carrots, celery, 2 kinds of onions, our last red peppers from our garden. Regretfully, I didn't have any potatoes on hand, but if you're shopping for this recipe, those would be great. I'd just put them in the crock pot to slow cook, but . I'd put spinach in there too, but the kids were baller blocking.
-I took the Kielbasa out and diced it up a bit, then returned it to the crock pot, then added the sautéed veggies as well.
-I was short on liquid so I added some white wine. If your pan sucks, after you add the veggies to the crock pot, toss some wine in there and scrape the bits. Lemon juice would also be good here, although I didn't use it.

My suggestions would be adding potatoes, and perhaps bacon because bacon. If you want this to be quicker, skip the saute and dice/add the veggies right to the slow cooker beans. It's just not how it shook out for me this time. Mine wasn't like beans swimming in broth, but like a thinned out bean dish. If you'd prefer to stretch it out, you could add another box of chicken broth, and with those potatoes, they'll thicken it up, especially upon reheating. Or serve it over rice or quinoa or something.

My preferred serving is a massive bowl with hot sauce and parmesan cheese. It warms the soul.

I didn't even know there were 14 types of beans.

 

[Randolphkeys]

Just made Asian tacos, and it's probably the only thing I'm going to eat all week. It's addictive.

I bought a four pound cheap cut of beef meant for roasting. I seared it in sesame oil and bacon grease - you do keep your extra bacon grease in a mason jar in the fridge don't you?

Then I went low and slow all day at 225 with the following:

-one cup beef broth
-1/2 cup soy sauce
-1/4 cup rice vinegar
-1/4 cup brown sugar
-a healthy squirt of hoisin
-5 garlic cloves minced
-about two inches grated fresh ginger
- two tablespoons of minced fresh lemongrass I bought at the Asian grocery

In the last hour, after shredding the beef, I added two teaspoons of tahini. The sesame paste is generally considered Mediterranean, but it is a key flavor in bulgogi as well.

Topped the tacos with a quick Asian slaw - equal parts rice vinegar and white sugar, drizzled sesame oil, juice of one lemon, toasted sesame seeds, a touch of salt. I used red and green cabbage, shredded carrot, green onion, and cilantro.