Current Events > Anyone use a CrockPot SlowCooker routinely? Tips & Tricks ?!

(+) Yeah! (+)

I'm looking to purchase a Crock Pot and start using it routinely, so yes, my life is about to get TASTY =P

Any tips * tricks for a beginner like me ??

---

Patience.

Honestly, my biggest tip would be to buy a pressure cooker rather than a crock pot. It does everything a slowcooker can do but faster, and it can do a whole lot more.

Don't forget to turn it on.

Make sure you put food in it.

make this soup, it's amazing:

https://www.365daysofcrockpot.com/slow-cooker-tortellini-spinach-soup/#tasty-recipes-9172

---

Have you watched This is Us?

---

Romulox28 posted...

make this soup, it's amazing:

https://www.365daysofcrockpot.com/slow-cooker-tortellini-spinach-soup/#tasty-recipes-9172

XD I love reading recipes that start off with a crazy life story like, "When I was a kid, my parents got into a terrible car crash. They didn't make it so we ended up living with our grandparents, and my grandma would always make the most delicious chicken soup. This is the recipe for her traditional chicken noodle soup"

---

GibraItar posted...

Have you watched This is Us?

I don't think so

---

mrgoatthief posted...

if you learn to whirl your penis around in the air girls will like you better eevee

I love helicoptering my penis around when no one is looking.

KLouD_KoNNeCteD posted...

I love helicoptering my penis around when no one is looking.

Once you get to be a certain age, your balls helicopter more, which isn't very comfortable.

I still prefer to braise my beef/pork prior to throwing it into the crock pot.

Put a little oil in the pan, about 3-4 minutes on each side. Browns it a bit (delicious maillard reaction). Then splash some of your water/liquid/broth/etc into the pan to "rinse" it and also pour into your concoction.

Great for general set and forget stuff. Hell, I'll dice up an entire head of red cabbage and have it cook on high for an hour-ish. Throw in some red wine vinegar, garlic powder, and red pepper flakes and you're good to go.

Other top recipes are going to be pork curry, beef tips with mushrooms/onions, and red beans (for red beans and rice)
---

Obviously the TC is just going to ignore the life changing advice from somebody who used to use a crock pot frequently and hasn't touched it since getting a pressure cooker. WHAT IS THIS CRAP!?

https://i.imgur.com/Rj1PmD2.gif?noredirect

If you plan on making bean soup, which you should, soak your beans in water for about 24hrs before making the soup.
---

SiO4 posted...

soak your beans in water for about 24hrs

When they start to sprout, they're ready.

SiO4 posted...

If you plan on making bean soup, which you should, soak your beans in water for about 24hrs before making the soup.

Ahh, I remember back before I bought a pressure cooker when I had to do dumb caveman things like pre-soak beans.

A few simple tips:

For starters, understand that crockpots aren't magic. They're just convenient. They draw low power, they take zero skill, you can leave them on when you leave the house because they're safe.

Because of all this, you're basically cutting corners and won't get the absolute best results compared to more involved cooking methods. But in return you can literally just throw everything in a pot and several hours later you have something tasty and reasonably complex.

If you reach a point though where you think, "this meat would be better if it had crispy bits on it", or "I wish these carrots were firmer, you need to start thinking about either frying/sauteing or about when to add certain ingredients.

1. Use fattier cuts of meat for best results. Chicken works better than breast, for example.
2. Taste it halfway through to see if its developing as you like and if it needs anything.
3. If you are using lean cuts, then keep a closer eye and don't cook as long.
4. If you have any time at all, try browning meat first before adding. It add flavour to the end result.
5. Be careful adding salt. Add a little bit to start, but add more at the end as needed. As liquids evaporate over time and reduce the salt concentration increases. So you might taste it to begin with and its fine but by the end it's too salty.

---

Tenlaar posted...

Obviously the TC is just going to ignore the life changing advice from somebody who used to use a crock pot frequently and hasn't touched it since getting a pressure cooker. WHAT IS THIS CRAP!?

https://i.imgur.com/Rj1PmD2.gif?noredirect

The thing is that I'm buying a crock pot tho and not a pressure cooker. I would love a pressure cooker and plan to buy one eventually, but they're more expensive and it doesn't make sense for me to buy one rn.

Thanks for the tips everyone!

---

More expensive? You can get a 6 qt pressure cooker for like $50 at WalMart...

I don't think expense is reaaaallly the issue, but pressure cookers are more intimidating, especially for beginner cooks., I think.

I mean you're talking about a device people use to make homemade bombs, for one thing

---

Tenlaar posted...

Honestly, my biggest tip would be to buy a pressure cooker rather than a crock pot. It does everything a slowcooker can do but faster, and it can do a whole lot more.

---

^^^You said it, I didn't.

Edit: That was meant for Pinky.
---

pinky0926 posted...

I don't think expense is reaaaallly the issue, but pressure cookers are more intimidating, especially for beginner cooks., I think.

I mean you're talking about a device people use to make homemade bombs, for one thing

I mean if you own an decades old one maybe. Most pressure cookers even from decades ago have a ton of safety features you have to remove to cause it to explode.

---

Don't open the lid until it's done. Taking off the lid will drastically change the temperature inside, so unless the recipe you are following asks you to add something at a specific time, just leave it alone.

---

opopopza posted...

Don't open the lid until it's done. Taking off the lid will drastically change the temperature inside, so unless the recipe you are following asks you to add something at a specific time, just leave it alone.

I agree with this even though it contradicts my "taste it halfway through" advice.

So perhaps just follow recipes for now until you get a handle on what you're doing!

---

Thanks for the tips everyone!

pinky0926 posted...

I don't think expense is reaaaallly the issue, but pressure cookers are more intimidating, especially for beginner cooks., I think.

I mean you're talking about a device people use to make homemade bombs, for one thing

I just picked up a brand new in-box crock pot for $15 that someone had and never opened XD so that's a lot cheaper than a brand new pressure cooker for $50+. But yeah, I'm not a beginner cook either, been cooking for 20+ years, just never really used a crock pot before =)

---

Theyre great. Set it up before work, then come home to a house that smells like heaven

---

Joker98 posted...

I'm looking to purchase a Crock Pot and start using it routinely, so yes, my life is about to get TASTY =P

Any tips * tricks for a beginner like me ??

1. Don't be afraid to leave it on overnight. Very difficult to burn things.
2. Buy slow cooker liners. They make cleaning up super easy.
3. Always make sure there's some water or broth inside, don't put in anything dry.
4. Do all your stirring / mixing at the beginning, cover it and then do not touch it again. Once you take the lid off, you're done for better or worse.

---

pinky0926 posted...

Chicken works better than breast

---

I meant thigh! Thigh works better than breast

---

Do you guys have any favorite recipes saved? Would love to build a little collection!

Thank you so much for the tips, loving these!

---

Joker98 posted...

Do you guys have any favorite recipes saved? Would love to build a little collection!

Thank you so much for the tips, loving these!

Here's my slow cooked roast recipe.

1. Get a roast, preferably chuck roast
2. Cover it in Montreal seasoning and wrap it up in aluminum foil loosely (leave a little room to breathe). Let it sit in the fridge overnight.
3. Next day, put it in the slow cooker. Add a cup of broth over it.
4. Cook on low overnight or start early in the morning at high around 8 or so. It'll be ready by 4 approximately.
5. Cut a cabbage into quarters. Remove the roast (careful it will fall apart) and let the cabbage simmer in the left over juice in the slow cooker for a few minutes. If it's still too hard consider boiling the cabbage for 5 minutes before hand the next time you make it.

Serve roast + cabbage as is or with a side of mashed potatoes (you're on your own for the potatoes)

---

pinky0926 posted...

I meant thigh! Thigh works better than breast

Haha, I noticed that. I was going to say something but didn't.
But ya Thighs work great in crockpots.
---

I like my instantpot cuz its like a crock pot but a billion times faster

CADE FOSTER posted...

I like my instantpot cuz its like a crock pot but a billion times faster

Im glad youre enjoying it!

---