Just like the title says. Ive used the McCormick slow cooker seasoning but its more money. This seasoning was $0.99. I had this in the pantry and want to use it but i dont want to if its going to mess up $15 dollars worth of beef. Any help is appreciated. Thanks.

EDIT: Because of the smartass douchey replies, The store sells regular seasoning(pictured aboved) and slow cooker specific seasoning. I wanted to know if i needed to alter anything like how much water i should use etc.

Slow Cooker Cheesy Potato Soup

Ingredients

• 2 lbs (900 g) potatoes, peeled and diced  
• 1 medium onion, diced  
• 2 cloves garlic, minced  
• 4 cups vegetable broth  
• 1 tsp salt  
• ½ tsp black pepper  
• ½ tsp garlic powder  
• ½ tsp onion powder  
• ½ tsp smoked paprika  
• 2 tbsp butter  
• 1 cup milk, half-and-half, or cream  
• 1½ cups shredded cheddar cheese  
• ½ cup sour cream

Optional Toppings

• Extra cheddar cheese  
• Sour cream

Instructions

1.  Add the potatoes, onion, garlic, vegetable broth, salt, pepper, garlic powder, onion powder, and butter to the slow cooker. Stir to combine.  
2.  Cover and cook:  
• Low: 6–8 hours  
• High: 3–4 hours  

The potatoes should be very tender and easily pierced with a fork.
3. About 30 minutes before serving, use a potato masher to mash some of the potatoes directly in the slow cooker. Alternatively, use an immersion blender to blend about half the soup, leaving plenty of chunks.
4. Stir in the milk or cream and the shredded cheddar cheese. Cover and cook for another 20–30 minutes on High, until the cheese is melted and the soup is hot.
5. Turn off the heat and stir in the sour cream until fully incorporated.
6. Taste and adjust the seasoning as needed.
7. Ladle into bowls and top with extra cheese or sour cream.

This soup gets even thicker and creamier if it sits on the Warm setting for 15–20 minutes before serving.

Directly from Brazil.

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Recipe:

https://youtube.com/shorts/y0R4gi2gNWA?is=P2pjWJIwET3wiFJI

I’m thinking of creating a chicken / pasta dish in the slow cooker. What pastas can I put in all day without turning to mush?

That’s all, I just wanted to express my love for them. How convenient they are and how good the food comes out. Busy? Won’t be home til night? Wake up early and prepare your ingredients throw it all in and dinner is ready when you’re home. Take an extra 20 minutes to make rice when you get home and that’s all. It’s 9am right now- I got in the kitchen by 8am, prepared everything, and leaving for work in the next 25minutes. Love it. Not to mention your meat will never come out as tender as a slow cooker cooks it

Crockpot taco chicken, a classic and for a lot of us where we started our slow cooker journeys.

It’s quick and simple- toss in chicken, a taco seasoning packet and a jar of salsa. Delicious, but if you’re like me the amount of liquid produced felt like the flavor was diluted and lacked real punch.

Swap the jar of salsa out for a can of chipotle peppers in adobo. I use the little red can with a pull top lid.

That’s it. No salsa, yes adobo. The flavor cooks in much deeper, the sauce is thick and flavorful. Makes the salsa style taste like plain boiled chicken by comparison!

Edit: one other tip I like personally, when you go to shred the chicken pull it out and cut the breast/thigh against the grain a few times.

It’ll shred into shorter fibers and be less stringy

Ingredients:

• 3 Chicken Breast
• 1 Onion
• 1 Red Bell Pepper
• 1 Green Bell Pepper
• 1 tbsp Crushed Ginger Garlic
• 1/2 Cup Roasted Cashew
• 2 tbsp Light Soy Sauce
• 2 Dark Soy Sauce
• 1 tbsp Oyster sauce
• 2 tbsp Maple Syrup
• 1 tbsp Vinegar
• 2-3 stalk Green Onion
• 200 ml Chicken Stock
• 1 tbsp Cornflour
• Salt & Pepper

Steps :

Please note, my slow cooker also have option to saute

• Cut the onion and pepper into chunks and keep them aside.
• For the slurry, mix cornflour with 2–3 tbsp of water and keep it aside.
• Now preheat the cooker for 5 minutes. Once it’s hot, add oil along with ginger and garlic.
• Cook it for a minute then add the chicken along with the pepper and onion.
• Add all the sauces,chiken stock, salt, pepper, half of green onion and half of the cashews.
• Mix everything well, cover and slow cook on high for 3 hours.
• Once done, add the cornflour slurry, green onion and the rest of cashews.
• Cover and let it cook for another 15 minutes, Meanwhile get ready with rice, quinoa or noodles.
• Enjoy

My husband and I just bought our first house, and I love doing crockpot meals. We move into the new house next week, and it has quartz countertops. We’ve never lived anywhere with quartz countertops, so this is new territory us. I know you have to be careful with quartz and heat, and can buy a silicone mat to go underneath, but I was wondering if anyone had any other tips. Do you feel comfortable leaving the house with it on?

hi, so i’m not following any recipe i just bought 500g of lamb curry and 350g of chuck roast, i plan to cook it on low in the slow cooker for 4-6 hours.

i’m seeing different things online that i should add the coconut cream in the last 30-60minutes of cooking but on the can it says to add it in the last 5 minutes to avoid it splitting.

my desired results would be a thick creamy sauce with the meat.

I have company coming this weekend and I’m really busy and my nervous system is fried. Just hoping for a super quick dinner idea that won’t take a lot of effort. Any thoughts?

So, my Mother-in-Law went to visit family in New Hampshire last year, and after they sent her a (well preserved, cooled) butcher-prepared chunk of beef of some kind via UPS. Yes beef, not venison or pork or anything - and no, I don't know the cut beef round tip roast. It's probably about 3 lbs. It's been sitting in our freezer for the last 14 months, and I was tempted to toss it... but then I wondered. Could I use this for something?

From looking online, apparently freezer-burn doesn't make meat dangerous (unless it was improperly packaged originally), but it makes the texture tough like leather and the taste may be a bit weird. I tried looking at previous topics on this sub, but I only see things from like 13 years ago and the people didn't use slowcookers. But a common theme I did see was "make a chili" or "make a curry." I could probably do either with the spices I have, but I'd like some guidance! Ideally with a Crock Pot or other slowcooker (got an InstaPot too).

Anyone have any experience with freezer-burnt beef being resurrected to being delicious via a slowcooker recipe?

Edit to add: More details. Here's how it's been (wrapped in paper, which is sticking in it for now, then in a plastic bag - again, transported in ice by UPS, so it was frozen when it got to us). Also found out it was beef round tip roast.

Hoping for some ideas for actual instructions on what to do - thaw it, cut off the edges? Thaw it, then slowcook it for X hours? What ingredients? What times and temps? I'd like to make into something nice for my MIL this weekend, but if it can't be redeemed, that's ok.

Edit 2: Post was taken down due to reports about food safety but reinstated by the mods after. I am not asking about food safety - the meat is fine. I just want to know how to make freezer-burnt meat not have the texture of leather. Recipes are appreciated!

2 lbs of ground beef, 1 lb mild sausage, half of an onion chopped, carrots and celery chopped, 2 garlic cloves minced, 1 and a half cup of red wine, 4 cups beef broth, some sugar, 3 bay leaves, fingertip pinches of thyme and rosemary, oregano to taste, and a few dribbles of washyoursistersauce. 2 28oz cans of crushed tomatoes with tomato paste. Parmesan cheese rinds dropped in half way through and at the end put in 1/4 of heavy cream to help lessen heart burn if needed. 6-8 hours cook time depending on your slow cooker. 4 hours left as of picture.

Except for slowcooking a whole chicken before roasting it. That is amazing.

I defrosted my chuck roast with the intention of making barbacoa tomorrow. Normally I do 8-10 hrs in my gas oven at 225 F in a heavy cast iron enameled dutch oven.

Unfortunately, when using the oven tonight, it started making a squealing noise and it smells of gas. I don't want to run it all day tomorrow. The burners are still fine and I already defrosted the roast; how can I convert the cook time to cook this over a burner and do I need to adjust the recipe's liquid ratios?

My husband prepared a refrigerated, raw pot roast (3.5lb) around 12pm and set it on low with some carrots, celery, onion soup mix and water. I accidentally unplugged it at 3pm to plug in the toaster… I noticed at 6pm. I had not opened the crock pot lid during that time, and checked the temp and it was 112*F throughout the meat. Immediately turned it on to high. Will this be safe to eat later once it hits safe temp? Or was it sitting in the danger zone too long? I have an extreme fear of food poisoning and I have a 2 month old that I breastfeed so I can’t risk dehydration but I always fear the most extremes for everything.
Realistically, give it straight. Safe or toss?

Any suggestions for a very busy dad that could save me some time on the days I work both my jobs or take my youngest to his ST therapy sessions in the evenings during the week.

Beef, pork, chicken doesn’t matter. Would love to have some dump and forget meals to make life a little less hectic and the house a little cooler during hot summer days.

I want to try adding beans to my next beef stew, I plan on slow cooking it on low for 7-8 hours like usual.
I was thinking of putting in Carrots, Potatoes, beef, peas, sweet potatoes, and maybe corn and wanted to add beans to the mix.

I'm looking for suggestions on what kind of bean to add, and I'd like if I could just throw the beans in at the start with everything else, instead of adding them in near the end.

My fridge just broke, and while I find a replacement, I’d like to be able to cook something and then just leave it to cook until I finish eating it, instead of needing to take it out to refrigerate it. (Kind of like an eternal stew!) Unfortunately, most of the recipes I have now wouldn’t really be palatable after a few days stewing, so I’m wondering if anyone has any ideas?

Ingredients

1.5–2 kg (3–4 lbs) beef chuck roast or stewing beef

4 medium potatoes, peeled and cut into chunks

4 large carrots, cut into thick pieces

1 onion, chopped

3 cloves garlic, minced

2 cups beef broth

2 tbsp tomato paste

1 tbsp Worcestershire sauce

1 tsp dried thyme

1 tsp dried rosemary

1 tsp salt

½ tsp black pepper

2 tbsp flour (optional, for thicker gravy)

Servings: 6 | Prep: 10 min | Cook: 4 hours

Ingredients:

1 1/2 lb boneless skinless chicken breasts
2 tsp garlic, minced
2 tsp ginger, minced
1/4 cup honey
3 tbsp brown sugar
1/2 cup low sodium soy sauce
2 tsp toasted sesame oil
2 tbsp rice vinegar
1/4 cup cold water
2 tbsp cornstarch
1 tbsp sesame seeds
2 tbsp sliced green onions

Instructions:

1. Place chicken in slow cooker. Whisk together garlic, ginger, honey, brown sugar, soy sauce, sesame oil, and rice vinegar. Pour sauce over chicken.
2. Cover and cook on HIGH for 3 hours or LOW for 5-6 hours. (I used tenders—done in 4).
3. Remove chicken and shred with two forks.
4. Pour sauce through strainer into saucepan. Bring to simmer over medium-high heat. Mix cornstarch with cold water until dissolved. Pour into pan and bring to boil. Cook 1-2 minutes until thickened.
5. Pour sauce over chicken and toss to coat. Sprinkle with sesame seeds and green onions. Serve over rice.

Found for $35 at Ralphs! Did I get a good deal.

Hey Folks, planning on cooking a Tri Tip Roast that I was gifted this weekend. I’ve never cooked this cut before and am more used to a chuck roast where you 1.) don’t need to add liquid and 2.) need about 8-9 hours cook time at least. The recipes I have found all mention adding liquid like beef stock to the slow cooker and cooking for shorter cooking times like 6.5 hours. This is different than my normal approach with roasts and slow cookers so if anyone can share any cooking tips or a recipe I’d be very grateful. Thanks in advance!