*Crock Pot Cooking* Great Recipes & More

A slow cooker, Crock-Pot (a US trademark that is often used generically), or Slo-Cooker (a UK trademark that is often used generically) is a countertop electrical cooking appliance that allows moist-heat cooking method of simmering which requires maintaining a relatively low temperature compared to other cooking methods (such as baking, boiling, and frying), for many hours allowing unattended cooking of pot roast, stew, and other suitable dishes.

A basic slow cooker consists of a lidded round or oval cooking pot made of glazed ceramic or porcelain, surrounded by a housing, usually metal, containing an electric heating element. The lid is often of glass seated in a groove in the pot edge; condensed vapour collects in the groove and provides a low-pressure seal to the atmosphere. The contents of a crock pot are effectively at atmospheric pressure, despite the water vapor generated inside the pot. A crock pot is quite different from a pressure cooker and presents no danger of an abrupt pressure release.

Recipes intended for other cooking methods must be modified for slow cookers. Quantities of liquids may have to be adjusted as there is little evaporation, but there should be enough liquid to cover the food. Many published recipes for slow cookers (aka crock-pots) are designed primarily for convenience and use few ingredients, often prepared sauces. The long, moist cooking is particularly suitable for tough and cheap cuts of meat—for many slow-cooked dishes these cuts give better results than more expensive ones.

Cheaper cuts of meat with connective tissue and lean muscle fibre are suitable for stewing, and tastier than stews using expensive cuts, as long slow cooking will soften the connective tissue without toughening the muscle. Slow cooking leaves the gelatinised tissue in the meat, so that it may be advantageous to start with a richer liquid.  The low temperature of slow-cooking makes it impossible to burn food even if cooked too long; however, meat and vegetables will become nearly tasteless or "raggy" if overcooked.

Food can be set to slow-cook before leaving for the day, and will be ready on return. Some models include timers or thermostats which bring food to a given temperature, and then lower it. With a timerless cooker it is possible to use an external timer to stop cooking after a set time, or both to start and stop.

*Pot Roast*

"Amazing flavor, and so simple! No salt needed here, in fact, you may wish to use half the Ranch dressing mix to cut back on the saltiness. Found this Crock-Pot pot roast recipe on of a website called www.recipegoldmine.com. It's all the rage there so I thought I'd try it."

Ingredients

• 1 (4 -5 lb) beef roast, any kind
• 1 (1 1/4 ounce) packages brown gravy mix, dry
• 1 (1 1/4 ounce) packages dried Italian salad dressing mix
• 1 (1 1/4 ounce) packages ranch dressing mix, dry
• 1/2 cup water

Directions

1. Place beef roast in crock pot.
2. Mix the dried mixes together in a bowl and sprinkle over the roast.
3. Pour the water around the roast.
4. Cook on low for 7-9 hours.

*Crock Pot Turkey Breast*
"A great dish for Thanksgiving*


Ingredients

• 3 1/2 lbs boneless turkey breast
• 1 (14 ounce) cans chicken broth or 1 (14 ounce) cans homemade stock
• 2 tablespoons melted butter
• 3 tablespoons Worcestershire sauce
• 1 teaspoon thyme

Directions

1. Rinse turkey breast and pat dry with paper towels.
2. Place in crock pot breast side down.
3. Pour chicken broth over turkey.
4. Two hours into cooking time, mix other ingredients and pour over turkey.
5. Make gravy with juices if desired.
6. Cook 8-10 hours in crock pot on low.

*Cider Braised Pork Shoulder Roast*

"One thing to remember about reduction sauces is that a little goes a long way. You’re taking an already flavorful liquid and reducing down to maybe 25% of its original volume. This is also the reason you shouldn’t season it until the end. After the cold butter is whisked into the sauce, and your herb of choice has been added, give it a taste and adjust for salt then."

*Crock Pot Potato Soup*

"This recipe is well worth the list of ingredients. Most are items you already have around the kitchen."

Ingredients

• 3 slices bacon, cooked and crumbled
• 4 red potatoes, peeled and cut into 1/2 inch chunks
• 1/4 cup butter
• 1/2 onion, chopped
• 3 cloves garlic, coarsely chopped
• 1/2 cup milk
• 1/4 cup all-purpose flour
• 3 cups milk
• 1 cup sour cream
• 1/4 cup shredded Cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons seasoned salt
• 1 tablespoon chopped fresh parsley
• 1 tablespoon crushed red pepper flakes
• 1/2 teaspoon celery salt
• 1/2 teaspoon dried basil
• chives for garnish (optional)

Directions

1. Preheat a large slow cooker by turning it to the High setting and covering with the lid.
2. Place the cut-up potatoes in a microwave safe bowl, and microwave on High for about 8 minutes, until the potatoes are cooked and steaming hot.
3. While the potatoes are cooking, place the butter in the preheated slow cooker, and cook and stir the onions and garlic for about 5 minutes, until the onions turn golden. Stir in 1/2 cup of milk, and whisk in the flour until smooth. Gradually whisk in the remaining 3 cups of milk, and let the mixture come to a simmer in the slow cooker. Simmer for about 10 minutes, until the soup begins to thicken.
4. Stir in the hot cooked potatoes, crumbled bacon, sour cream, Cheddar cheese, Parmesan cheese, seasoned salt, parsley, red pepper flakes, celery salt, and dried basil. Stir to mix the soup well, reduce the slow cooker setting to Low, cover, and cook for 3 hours, stirring occasionally. Sprinkle with chives and serve.

*Chicken Stew w/Cheddar Cornmeal Dumplings*

"I got this recipe from MSN Lifestyles. This is really quick and easy to make on a busy or cold weeknight. I have posted my slightly modified version."

Ingredients

• 2 cups carrots, chopped
• 2 cups potatoes, chopped
• 1 large onions, diced roughly
• 4 garlic cloves, crushed
• 2 bay leaves
• 1 teaspoon sage
• 1/2 teaspoon black pepper
• 2 lbs chicken thighs, cut into 1 inch cubes
• 1 (14 ounce) cans chicken broth
• 1 (10 3/4 ounce) cans condensed cream of chicken soup
• 2 tablespoons water
• 1 tablespoon cornstarch
• 1/2 cup all-purpose flour
• 1/2 cup sharp cheddar cheese, shredded fine
• 1/3 cup cornmeal
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large eggs, beaten
• 2 tablespoons milk
• 2 tablespoons butter, melted

Directions

1. In a 4 or 5 quart slowcooker combine the carrots, potatoes, onions, garlic, bay leaves, sage and pepper and stir to combine.
2. Place chicken on top of the vegetables.
3. In a medium bowl, gradually whisk broth into soup and pour this mixture over the chicken.

*Slow Cooker Brat Stuffed Onions*

"Created for the "Eastman outdoors Slow Cooker Recipe Contest" by Merry Graham."

*BBQ Pork For Sandwiches*

"This is so easy and very tasty. Serve on buns with French fries or potato chips."

Ingredients

• 1 (14 ounce) can beef broth
• 3 pounds boneless pork ribs
• 1 (18 ounce) bottle barbeque sauce

Directions

1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
3. Bake in the preheated oven for 30 minutes, or until heated through.