Anyone use a slow cooker?

Bethany - posted on 04/06/2009

Thanks Amy- I will check out the CC book (I have at least 3 or 4 of her books)...

So for the potatoes/carrots/meat you don't need any liquids or anything? just some spices to season? That sounds nice and easy!!!

Thanks

Amie - posted on 04/05/2009

Quoting Bethany:

Thanks, Amie- thanks for the tips!

...pepsi and roast beef...hmmm- I'll have to try that!

For gravy mix do you mean the packets that you would just add water to? Like club house of St Huberts or something? That's a good idea...thanks again!

Yup those little packets! There so much quicker than mixing the flour, boullion and then whisking it in to the stew. Just add the packets stir until the chunks are mostly gone and let sit. =) voila.. stew. lol. Oh I got a great biscuit recipe to go along with it too if you'd like. =)

Amy - posted on 04/05/2009

I put potatoes, baby carrots and meat (chicken breasts usually) (layered in that order) in mine and put it on low for all day (8-10 hours or longer) or high for 4-5 hours. I will sometimes do it just like that with a little onion/garlic salt or seasoning salt or onion soup mix. Otherwise those same ingrediants with half a bottle of french or italian dressing over it. Yummy! 

I also make meat loaf stew. Again potatoes, carrots, celery, onions all diced. On top put uncooked meatloaf (ground beef, breadcrumbs, egg, spices, ketchup) and spread it on top of the veggies. Cook as above. 

Oh and an amazing sweet and sour chicken/pork and teryaki chicken, i will have to get my slow cooker recipe book for those. If you can get Companys Coming book it is great. It is Canadian though.

Bethany - posted on 04/05/2009

Thanks, Amie- thanks for the tips!

...pepsi and roast beef...hmmm- I'll have to try that!

For gravy mix do you mean the packets that you would just add water to? Like club house of St Huberts or something? That's a good idea...thanks again!

Amie - posted on 04/05/2009

Oh and a little tip!! Don't open the lid unless you really have to. For every time it's opened it takes roughly a half hour to get back up to it's temp again.

Amie - posted on 04/05/2009

I LOVE my slow cooker! LOL!!

As for actual recipes well hmmm....



We do roast (beef) and it's gonna sound gross and I was hesitant when I first tried it to but it's not too bad actually. lol

If the roast is frozen put it in in the morning (9ish) on automatic. Pour 1 can of pepsi, sprinkle with onion soup dry mix and add some pepper. It'll be done by 6. If it's not frozen put it in at noon.



For stews I use beef cubes, baby carrots, cubed potatoes, chopped onions, black pepper, salt & gravy mix. (or if u wanna get real old school beef bullion & flour)

Toss in the ingredients (except for the gravy mix) fill about 2/3 with water and set on automatic. It'll take about 6 hours to be done... longer if you use real big potato cubes. After 4 hours I take off the lid and stir... add the gravy mix and let sit to thicken and finish cooking. Usually I use 2 gravy mixes... 3 if I'm making a lot. The pepper & salt are to taste to so if you don't add too much it'll make it easier for others to season it to their tastes with those two.



I'll try to remember where I put my recipe book and find what else I've done with it and turned out alright. LOL. Oh and I've never used the liners. It's easy to wipe out when I'm done but I do dishes right away as often as I can, for the times I don't letting it sit for 5 minutes soaking in really hot soapy water makes it just as easy to wipe clean. =)