OT - Slow Cooker Recipes

Submitted by 707oxford on January 28th, 2019 at 1:50 PM

Temps for the next few days look awfully cold.  Perfect opportunity to gather everyone's favorite slow cooker recipes and fill up the house with mouth-watering aromas.

What is the best recipe you've made in your slow cooker?   MgoBBQ's Pulled Pepper Stout Beef has become a favorite of mine. 



January 28th, 2019 at 1:51 PM ^

Kids have a snow day due to the lake effect, but will venture out for ingredients if any recipes are compelling enough.  

Related image


Also, self neg for missing the OT prefix and now unable to edit.


January 28th, 2019 at 2:15 PM ^

No worries OP.  I'm reasonably confident that most of his here on the side board will figure out that a thread entitled "slow cooker recipes" is NOT about Michigan sports but rather is a request for recipes that can be cooked slowly.

Unless you're referring to that Arrico person we seem to want fired.  Did you want to fire and then slow cook them?  Rumor has it Arrico is a female of all things (imagine that) and coaches this sport known as women's basketball.  Not sure why we want to fire her but slow cooking her, even if the results of the team have been less than wonderful, seems kinda overboard to me.


January 28th, 2019 at 3:02 PM ^

After reading the recipe for the pulled pepper beef Im inclined to ask how you altered it for the slow cooker. For pot roasts I typically brown the chuck roast on my stove at high heat then lay it on my veggie bed in the crock pot for 6 or so hours. That pulled beef looks wonderful and I have all the ingredients to make it without a run to the store so that could be a snowed in home run meal right there.


January 28th, 2019 at 2:03 PM ^

You're making many assumptions including that OP does not have a job and is planning on cooking all day. Unsurprisingly, there are many jobs that can be done from home and employers have increasingly flexible telecommuting policies for those jobs. 

Also, you seem to fundamentally misunderstand what a slow cooker is. Typically one does not have to closely tend a slow cooked meal. Instead, it is a meal where you do some initial prep, turn the slow cooker on and leave it alone for 4-8 hours.

In other words, you seem to have a lot of pent up rage about something and trying to find a way to take it out on OP for this OT post.

M and M Boys

January 28th, 2019 at 2:02 PM ^

This is an excellent post that will ultimately benefit the masses and may help solve M World Hunger and provide more outdoor warmth for all who choose to participate.

Does anyone have the EXACT recipe for Chicken Wings with Old Bay and Carolina Vinegar basting?

Thanks for your kind attention on this matter.

Check is in the mail..............


January 28th, 2019 at 2:06 PM ^

I'll bite. I have 2, real easy pulled chicken slow cooker recipes. For both, put chicken breasts in the slow cooker with sauce on low for 4 hours. Then use forks (or meat claws) to pull meat apart after 4 hours. Stir and serve.

  • Option 1: Tropical BBQ Sauce (I like Sweet Baby Ray's Hawaiian) and a jar of pineapple - nice pulled chicken sandwiches.
  • Option 2: A good salsa verde (Costco has a good one) for pulled chicken tacos


January 28th, 2019 at 2:08 PM ^

I abandoned slow cooking (for the most part) when I discovered the joys of sous vide cooking.  All you need is a Seal-a-Meal type gizmo, a large stock pot for the water bath, and a sous vide immersion heater.  The heater holds the water to a precise temperature, and whatever meat you’ve vacuumed sealed in the bag is brought to that temperature and is more perfectly cooked than you dreamed possible.  You do need to brown/sear it when it comes out of the bag, but that doesn’t take much.  Tons of recipes on the internet (google ‘sous vide <your food type here>’).  You’ll thank me later.


January 28th, 2019 at 8:32 PM ^

totally agree

I just put away my crock pot and instant pot two weeks ago. Sous vide is so easy and so worry free, One of my favorite is whole chicken legs with skin, just grab a ziplock bag, pour into the bag soy sauce, cooking wine, some water to dilute the soy sauce, bay leaves, garlic, sugar, cinnamon stick, or whatever fresh herb or spice you find at the moment, 145F for 3 hours. Perfectly tender, juicy and flavorful, and skin is the best part. Taught my 11 year old son, and he can cook himself (and for me) a perfect meal every time, totally safe and almost no mess to clean.

Perkis-Size Me

January 28th, 2019 at 2:09 PM ^

Mojo pork. One of my favorite dishes growing up and I love making this in the crock pot once every few months. Have it go along with some yellow rice and black beans, maybe some cuban bread, some Louisiana hot sauce, and you're in business.

You can make it easy on yourself and just get mojo marinade from any grocery store, but its more fun to make the marinade yourself. I did that the last time I made mojo pork and it turned out so much better. 

Booted Blue in PA

January 28th, 2019 at 2:22 PM ^

Chuck roast, packet of lipton onion soup mix, 1/2 to 2/3 cup of whatever shitty wine your better half opened but doesn't want to drink, 1 large onion chopped, and 1 qt sliced mushrooms.

throw all but the mushrooms in on low for 11 hours, add the mushrooms for the last hour.  make gravy out of the juice and smash some red skin potatoes.    

a meal fit for a lumberjack.  You'll want a nice barrel aged stout with that.....  A KBS or a Big Bad Baptist Quad should do. 


January 28th, 2019 at 5:26 PM ^

You are wise to be skeptical. We've had one for a couple years and it has its place, but the idea that it can "slow cook in a quarter of the time" is b.s. Everything comes out like steamed meat and whatever you're simmering or marinating in only comes out ON the meat rather than IN it. 

It's great for rice, steaming vegetables, and I make carnitas in it all the time, but I'm using smoked, fully precooked frozen pulled pork. 

Blue in St Lou

January 28th, 2019 at 3:09 PM ^

Who would have thought that a well-meaning thread asking for delicious recipes would result in an on-line brawl and negative votes totaling at least in double figures? I mean, it's not like he asked about gravy preferences.


January 28th, 2019 at 3:30 PM ^

I'm embracing the Cali lifestyle and trying to move towards a more vegan diet (not ready to fully commit yet).

Made three slow cooker vegan dishes this month and they've all been great:


https://yupitsvegan.com/slow-cooker-tofu-tikka-masala/ (add peas, cauliflower, and sweet potato)




January 28th, 2019 at 3:38 PM ^

I'm not vegan, or even vegetarian, but I do cook vegan food on occasion since dairy products all hate me and it's nice not to have to substitute non-dairy alternatives.  

Here's one of my favorites.  (Seriously, the first time I made it I wanted to lick my bowl clean.)

African Sweet Potato Stew - 10 minute prep time, tasty, and filling without being heavy

-4 cups diced sweet potatoes

-1 15oz can kidney beans, drained and rinsed

-1 15oz can diced tomatoes, drained

-1 cup diced red bell pepper

-2 cups vegetable broth (I often substitute chicken broth here)

-1 medium yellow onion, chopped

-1 4.5oz can chopped green chilis, drained

-1 teaspoon minced garlic (2 cloves)

-1.5 teaspoons ground ginger

-1 teaspoon ground cumin

-4 tablespoons creamy peanut butter

-salt and black pepper to taste

Dump everything but the peanut butter, salt and pepper into the slow cooker, stir well, and cook on low for 7-8 hours.

Ladle some of the stew into a small bowl and mix in the peanut butter.  Then return to the slow cooker and mix it in.

Add salt and pepper to taste.


The Dirty Nil

January 28th, 2019 at 4:44 PM ^

Chicken or grouse enchilada type of thing. If you're using boned poultry, slow cook it seperately and pull it off the bone. Two whole grouse or two medium chicken breasts, you be the judge.

One can of diced tomatoes, one can of corn, one can of enchilada sauce, one can of pinto beans or black beans, and taco seasoning to taste.

Combine the cooked meat with all the other ingredients, leave it on low for a few hours, and serve on tortillas with whatever other sides. Super simple but pretty damn good


January 28th, 2019 at 5:25 PM ^

Super easy italian beef (this is one of the many reasons I love my in-laws)

Add some type of beef roast to the slow cooker with a sliced up onion. Dump in a jar of pepperoncinis (with the juice) and a can of beer. Sprinkle on a bunch of italian seasoning.

6 to 10 hours later, put all that in a large pan and boil off some of the juice. Sprinkle on some more italian seasoning.


Serve on crusty rolls.



January 28th, 2019 at 5:34 PM ^

I don't know if it's my "favorite", but after several tries, I recently came up with a pretty close facsimile for Chipotle's barbacoa. 

1.5-2 lbs of beef chuck roast


3 chipotle chiles in adobo

2-3 cloves garlic

1 tsp cumin

1 tsp cayenne pepper

1 tsp chili powder

1 cup beef broth (chicken works fine)

Juice of 1/2 lime

Juice of 1 orange 


combine all marinade ingredients in food processor and blend well. Season beef (i used hardcore carnivore black) and sear all sides, place in crock pot, pour marinade over roast, cook on high for 5-6 hours.

Oregon Wolverine

January 28th, 2019 at 6:59 PM ^


My daughters affectionately call this BEEFY NOODLES



  •  3-4 pound boneless beef chuck roast (tied up)
  •  2 teaspoons salt (divided) -- better, use beef soup base
  •  1 teaspoon black pepper (divided)
  •  3-4 pounds yellow onions (chopped very coarse)
  •  4 ounces pancetta or salt pork (chopped coarse)
  •  2 ounces salami (chopped coarse) (optional)
  •  1 small carrot (peeled and minced)
  •  1 small celery rib (minced)
  •  1/2 bottle medium bodied red wine
  • water to mid-roast

  • 8 tablespoons olive oil (divided) (don't be afraid to go heavy)
  •  2 tablespoons tomato paste
  •  1 tablespoon dried oregano
  • 3-4 bay leaves


  •  1 pound rigatoni (or better, use fresh flat noodles)
  •  1 tablespoon salt
  •  2 ounces Pecorino Romano cheese


  1. Heat 4 TBL oil in a heavy roasting pan or chef's pan to medium, brown roast on all sides and turn off (Le Creuset works great and you can put in the oven, covered, at 200F in lieu of slow cooker, or) put the bottom of a 6-quart slow cooker.  Lightly brown pancetta in oil with carrots and celery, and add to slow cooker (or if in Le Creuset, pull roast, then brown).

  2. Add everything remaining to slow cooker, add water to nearly cover roast (beef broth better), cover and cook until the beef is fully tender, 8 hours on low.

  3. Bring 4 quarts of water to a boil in a large pot. Add the pasta and 1 tablespoons of salt and cook, stirring often, until al dente. Reserve ½ cup of the cooking water, then drain pasta.

  4. Using a two forks, shred meat a la pulled pork, return to broth. 

  5. Serve over pasta with Romano cheese, red pepper on the side.  Season with salt and pepper to taste and serve.


January 28th, 2019 at 7:38 PM ^

Recipes!!! We're talkin recipes!!!??? Yesterday I got up at my usual time-a little before 5. Had my bowl of raison bran with banana and strawberries...brewed my coffee...scanned the internet. Oiled the crock pot. Whacked up a couple onions. Sliced up a rump roast we thawed overnight. Layered the meat and onions with some soy sauce and a little salt and pepper on each layer. Dumped 2 cans of mushroom soup over the top. Put on the cover. Turned it on high. Set the timer for 88:88. Timer goes off. Stir the soup in a bit.Turn the crock pot down to low. Get dressed for church...drive to Wichita. Get home around 1. We are ready to eat!!!

My 4th grade Michigan fanatic grandson had said last week that the worst school lunch was Salisbury steak...told him we would make the real thing...and see what he thinks. He came here after school this afternoon. We cooked up some potatoes and mashed them. I pulled out the Swiss steak-heated it up. He ate a huge serving. "Best food I have ever had!". Life is good :)


January 29th, 2019 at 6:58 PM ^

Not slow cooking anything but about to slow roast some fresh polish sausage from the butcher.  So easy just put some water in a roasting pan and turn them over every half hour or so.