Scott Karns show you how to make the Best Ever Crock Pot Roast
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Question by suedapooh: What is your best chicken slow cooker recipe that is somewhat healthy too?
I just bought a slow cooker and need some good recipes that aren't going to give the family heart attacks. I'm also not much of a gourmet, so easy is a must. Help!

Best answer:

Answer by quit it!
Chicken Stroganoff - VERY delicious!!

4 skinless, boneless chicken breast halves - cubed
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup

Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm. serves 4
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Baked Slow Cooker Chicken - also VERY good

1 (2 to 3 pound) whole chicken
salt and pepper to taste
1 teaspoon paprika

Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumbled aluminum foil.
Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear. serves 6
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Slow Cooker Chicken and Dumplings - sorry for all the recipes, but this is also REALLY good

4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center. serves 8
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What do you think? Answer below!

Most recipes for cooking the beans call for adding a lot of water- which I probably would not want to do if I was cooking the pork by itself. So how can I remedy the situation and cook both the pork & green beans at the same time? Has anyone here ever done that with success?

Thank you.
BTW: the recipe I will be using for the pork does not have BBQ sauce (which I don't like), just garlic and some other spices. So I'm not cooking the beans in BBQ sauce..

Best answer:

Answer by Sugar PIe
First of all: eww.

Second of all: your green beans will not hold up to all-day heat like the pork will. I'd suggest addign them when you get home, if you are still determined to mix the two, and give the fresh or frozen beans about an hour on high w/ lid on.

Know better? Leave your own answer in the comments!

Best Methods of Cooking Chicken

Before we begin, do you know why does chicken have to be thoroughly cooked, while steaks can be served rare or medium rare? The answer lies in the physiology of the chicken. The meat is less dense than beef, which allows bacteria to travel throughout the muscle. And the way chicken is processed spreads bacteria. Finally, a chicken's skin is deeply crenellated, and removing the feathers forces bacteria into the crevices and into the meat. For more details go to: www.bread-bakers-assistant.com so cook the chicken to a safe internal temperature and your food will always be safe.
So buy yourself a reliable meat thermometer and get ready to always make moist, tender, and juicy boneless, skinless chicken breasts.

Any of these methods will result in juicy, moist, and tender chicken breasts. Follow the instructions carefully with a meat thermometer in your hand and you will always have success.

You can season the chicken with lots of ingredients in these cooking methods.

Brining
Brining pulls water into the chicken flesh and helps flavor it too.
To brine boneless, skinless chicken breasts, use a large bowl and mix 4 cups of water with 3 Tbsp. of salt and 2 Tbsp. of sugar, if desired, and stir until the salt and sugar dissolves. Add the thawed chicken breasts to this mixture, cover, and refrigerate for one hour. When ready to cook, remove the chicken from the brine, rinse under cold running water, and cook according to one of the following methods.

You can brine frozen breasts as well. Mix up the brine solution and add the frozen boneless skinless breasts. Place in the refrigerator, covered, and let stand overnight until the chicken thaws. Rinse well under cold running water, pat dry, and cook.

Poaching
To poach boneless, skinless chicken breasts, place them in a large skillet and add 1-2 cups of water or chicken broth. Bring to a boil, reduce heat, cover, and cook for 9-14 minutes until chicken reaches 160 degrees F. about 15 minutes. You can also poach in the oven. Place chicken in a single layer in a roasting pan. You can add lemon slices, peppercorns, or any other spices or herbs. Bring 4 cups of water to a boil and immediately pour over chicken. Cover and bake at 400 degrees F for 20-35 minutes, checking for an internal temperature of 160 degrees F.

Microwave
It can be risky cooking chicken in the microwave oven because the oven cooks unevenly. The same piece of chicken can be several different temperatures at the same time! If you have healthy people over the age of 5 in your household, this is an easy method for microwaving chicken. Place boneless, skinless chicken breasts in a glass dish with the thin side of the breasts in the center. Pour 3/4 cup buttermilk over the chicken, sprinkle with herbs and spices of your choice, cover plate with plastic wrap, and cook on high for 3 minutes. For help visit: www.tailgating-recipe.com Check the chicken, and then cook for 2 minutes longer. Rearrange the chicken using tongs, cover again, and microwave for 3-5 minutes longer until internal temp is 160 degrees F. Discard buttermilk mixture.

Crock-pot
The crock-pot is a wonderful way to cook chicken as long as it is not overcooked. For fresh chicken breasts, stack the chicken in the crock-pot, add 1/2 cup water or chicken broth, cover, and cook on low for 5-6 hours, rearranging once during cooking time. For frozen chicken breasts, arrange in crock-pot, add 1/2 cup chicken broth or water, cover, and cook on low for 8-9 hours, rearranging once during cooking time.

Sautaeing
This dry heat method is quick and easy. If you pound the breasts thin, they will cook for about 2-3 minutes a side over high heat. Unpounded breasts take a bit longer to cook; about 4-5 minutes per side. Coat a skillet with olive oil, heat over high heat, add breasts, cook for 4 minutes without moving them, then turn and finish cooking.

Pressure cooker
This is a moist heat method of cooking. Add thawed chicken breasts to the cooker add sliced onions and lemons for flavor along with 1/2 cup water, cover and lock the cooker, and bring the pressure up to high. Cook for 12 minutes, release pressure, and check internal temperature. You can cover, bring pressure back up, and cook for 2-3 minutes longer if necessary.

With these methods of cooking chicken, you should be able to dish out a variety of mouth-watering chicken dishes from now on.

Best answer:

Answer by Shane
I have a Proctor-Silex and a Hamilton Beach. Both are reasonably priced and work great. I recommend one having at least three heat settings (for example warm, low and high).

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Best answer:

Answer by seemego333
My best comes from throwing a roast in there.... some carrets and potatoes and onions........ let it do its thing for about six hours and ya got some good eatens!

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Question by mmcnum1fan: what is the best Vegetable beef stew recipe for crock pot slow cooker?
i want to make Vegetable beef stew in the crock pot. What ingredients do I need and how long do i cook it?

Im looking for the tastiest recipe if anyone has any idea's. Thanks!

Best answer:

Answer by Boo.
Customize as you wish

Slow Cooker Beef Stew

2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.

Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

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SUPERB beef stew! I took the great base recipe, and tweaked it with a compilation of reviewer recommendations. The end result is a winner, to be sure. Here is what I did (and I won't change a thing the next time I make it): 1. Increase flour to 1/3 cup and substitute seasoned salt for regular salt. Put flour mixture into gallon-sized, zippered bag. Shake beef in bag to coat. Sauté coated beef in 1-2 tablespoons olive oil until browned. Add chopped onion to beef to sauté and soften. Transfer to slow cooker. 2. Mix beef broth (I used Swanson's Certified Organic in aseptic carton) with 1 TABLEspoon Worcestershire and ½ cup red wine. Pour into hot skillet to deglaze, then pour over beef and onions in cooker. 3. Add remaining ingredients with these additions: increase garlic to 2 cloves minced, 2 bay leaves; add 1 packet McCormick's Beef Stew Seasoning. Your home will smell wonderful all day, and your meal will be a savory feast! I served the stew in bowls, accompanied by slices of fresh, crusty bread.

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Do you have a crock pot in a closet or kitchen cabinet someplace in your house? Are you a throwback to the 70's? I am! But what the hey! When was the last time that you used it to actually cook something? The crock pot is not some old "fad" that has come and gone you know! The crock pot is alive and well today! Just take a look at how it has evolved over the years when you go to the big retail outlets in your town. I remember when they were strictly "manually" operated. A manual knob for warm, medium and high. Today, they are all glitzed up with fancy electronic controls and readouts. Today, they are like the crock pots that you would expect on the starship Enterprise! The crock pot is not a lazy way of cooking, on the contrary it is so efficient as to be able to prep the ingredients you want then put them in the crock in the morning and when you get home, viola! dinner is served. It is an economical way of cooking. If you are a chili lover as I am then you know that the crock pot is a great way to make your best chili recipes quickly and easily! So let's make some chili shall we!

The ingredients:

3 pounds of steak. You can use round, flank, skirt, chuck if on a budget. Any cut you want. I like to cube and shred the meat for texture purposes.

1 15oz can of beans. Any will do, kidney, small red beans, pinto beans. No white beans for this recipe though!1 large onion finely chopped either a brown or red onion the choice is yours.

1 large green bell pepper finely chopped.
4 bulbs of garlic finely chopped.
1 small can 6-8 oz tomato sauce.
1 small can 6-8 oz tomato paste.
1 6-7 oz can of diced green chilies.
1 big can 28oz of fire roasted tomatoes plain or with green chilies mixed in or 6 to 8 large tomatoes that you have roasted on the BBQ.

1 tablespoon of California chili powder.
1 tablespoon of New Mexico chili powder.
1 teaspoon of smoked paprika.
1 1/2 teaspoon of cumin.
3 tablespoons of olive oil.
1 1/2 teaspoons of salt or season salt.

OK, Let's get cooking!

I love large skillets! my fave is a cast iron skillet. I am old fashioned that way! So, get a large skillet and put your beef in it to brown it up  in the 3 tablespoons of olive oil. When the beef is all browned it is time to toss it into the crock pot and then toss the rest of your ingredients in there as well! Cook this mixture for 6 to eight hours, and if you are home at the time then taste it every now and again to see if you want to add something to it or not! As an aside as always I suggest cooking this mixture or any chili recipe a day in advance as the flavors get to mingle together, but if that is not possible that is OK too! This meal is ready to eat and enjoy!

Some of the Best Crock Pot Cooking Tips

One of the least used and yet most versatile tools in the average kitchen is the slow cooker. With just a few crock pot cooking tips you can turn this dust collector into one of the most useful items in your kitchen

Buying roasts and other big cuts of meat that will go into in your crock pot easily is important. If the cut won’t fit it into the container, trimming the piece down works better than attempting to stuff it further. This is one of the most significant tips on using crock pots that people will learn to appreciate.
Before cooking, for more help visit to: www.150-venison-recipes.com.you must get rid of the skin and cut away any extra fat from the poultry and other meats. This will assist to lessen the quantity of fat in the completed serving of food as well eliminate any oily flavor.

Some of the best crock pot cooking tips involve using vegetables. Fresh root vegetables, such as potatoes, carrots, and onions, should be placed in the bottom of the pot, under the meat, for more even cooking. These types of vegetables tend to cook more slowly than meat.

This is another neat trick you can use. You can pace the process of thickening the sauces near the end of cooking time by turning up the heat setting. Tasting the liquid to ensure that it has had enough time to flavor is advisable. Leave it on low heat and let it sit a little bit longer until you start to taste the flavor that you want.

Another important point to remember is seasoning in crock pot cooking. Periodically seasoning and tasting prior to taking away the dish is important. This is because crock pots, after sitting for some time, For more help visit to: www.classic-dessert-collection.com.will tend to sometimes water down the flavors. Being resourceful with your seasonings is a good practice. Adding seasoned salt, garlic powder, seasoned pepper, and complementary herbs and spices is also an excellent way to complete the cooking. Another important thing to remember is that in slow cooked foods, the dish will tend to lose its color. Utilizing certain garnish such as chopped fresh parsley, chives, tomatoes, and red or green peppers when the cooking is nearing completion, helps by adding color to the dish.

Buying a cookbook that has been written especially for crock pot cooking is amongst the best ways to learn to use your slow cooker more effectively. Not only do they offer delicious recipes but also lots of crock pot cooking tips that can help you use your slow cooker with ease and you can find these types of books either online or offline. The slow cooker can really earn its keep once you know how to put it to work, in today's busy world of working families.

Best answer:

Answer by Lexi
Round steak overnight

Then add:

Potatoes
Onions
Carrots
Garlic Powder
Salt
Pepper

I love it!

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Question by kimikayb: What is the best green chilie crock pot recipe?
I am looking for a green chilie crock pot recipe, that does not require any pre-cooking on the stove.

Best answer:

Answer by ஜ Midnight Nurse ஜ
HERE ARE A FEW...ENJOY.

1)
Green Chili Beef Burritos

Pot roast is cooked then shredded and served with tortillas and garnishes.
Ingredients:
•2 lb. rump roast
•1 c. chopped onion
•1 pkg. taco seasoning mix
•1 tbsp. oregano
•1 tsp. garlic powder
•1 (10 oz.) can diced green chilies
•1 lb. can tomato sauce
Preparation:
Layer ingredients, meat first, in Crock Pot. Cook on low for 8 to 10 hours. Do not stir for first 5 hours. Shred the beef after 7 hours. Serve with warmed flour tortillas, along with sour cream and your favorite garnishes.

2) Pork and Green Chile Stew

Ingredients:
•2 to 2 1/2 pounds pork stew meat, or lean pork, cut in 1" cubes
•1/4 cup flour
•1 teaspoon cumin
•1/4 teaspoon seasoned pepper
•1 teaspoon salt
•1 teaspoon ground sage
•3 tablespoons oil
•3 tablespoons vinegar
•2 large onions, coarsely chopped
•2 cans small whole new potatoes, drained
•2 or 3 green chiles (such as Anaheim, or what you like), diced, or 1 can (4oz)
•2 cups tomatillo salsa (salsa verde)
•1 can (15 oz) chicken broth, reduced sodium
•1 teaspoon brown sugar
Preparation:
Place flour, cumin, pepper, salt, and sage in a plastic storage bag; add pork cubes and shake to coat thoroughly. Brown pork in hot oil in batches; remove when browned and set aside. With heat still on, add the vinegar to the skillet, scraping up brown bits (vinegar will reduce). Place onions, chiles, potatoes, salsa, chicken broth, brown sugar, pork, and scraped bits from the skillet in a 5-quart slow cooker. Stir and cook, covered, on low 8 to 12 hours, or on high 4 to 6 hours. I mashed a few of the potatoes to thicken it. Delicious with freshly-baked cornbread!
Serves 6.

3)
GREEN CHILE

5 (7 oz.) cans whole green chilies (Ortega or Old El Paso)
1 lg. brown onion, chopped
1 - 1 1/2 lbs. ground or cubed fresh pork
2 (15 oz.) cans chicken broth
1 (12 oz.) jar mild green chile salsa (Ortega or your favourite brand)
1 sm. can diced jalapeno peppers (optional)
1/2 c. white flour
1 tsp. ground cumin seed
1 tsp. garlic powder
1 tsp. each salt & black pepper

Fry the pork and onion in a large frying pan at medium to medium high heat. While it is cooking, add the cumin seed, garlic powder, salt and pepper. After the pork and onions have cooked, the pork should appear light brown with no red color present. Pour off the majority of the grease in the pan and add the flour. Stir the contents until the flour has cooked in well with the pork. This only takes a few minutes, at which point the pork should have a medium brown color and will appear somewhat dry.
While the pork is cooking, cut the green chiles into small bite-size pieces. Put these in a crock pot. Add the chicken broth and salsa. Turn on the crock pot to high temperature. Add the pork. When it is ready. Cook on high for 2 hours, stirring occasionally. After 2 hours set the crock pot to low and continue cooking for approximately 5 hours. The longer the chile cooks, the less spicy it becomes. If desired, add more flour to thicken the chile

4)
Spicy Pork Green Chili--crock Pot
Ingredients
•6 cups water
•1 chopped onion
•1 large can of diced green chilis (27oz)
•1 tbsp diced jalepenos
•1 tbsp garlic paste
•1 tbsp paprika
•1/2 cup sugar *(more or less as desired)
•1.5 lbs cubed pork roast
•1 cup stewed tomatoes
•1 can (15 oz) Great Northern Beans
•1 cup sliced mushrooms *(optional)
•1/2 cup chopped celery *(optional)
•1 cup shredded cheddar
•sour cream *(optional)
•Tortill chips or flour tortillas

Directions
1.Add all ingredients (except cheese, sour cream & chips) to CROCK POT
2.Set on low for 8 hours
3.Serve with cheese and sour cream.
4.Serve over tortilla chips or soup style with ripped tortillas to dunk

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A simple meatloaf recipe that's the best to prepare

When you were a kid, your mom never failed to amaze you with her cooking. In fact, your fave treat was that brilliant crockpot meatloaf recipe she cooks whenever there are special occasions in the family. Indeed, nothing is more palatable than to have a crockpot meatloaf recipe on the table. Now that you are a grown up, you would like to learn cooking as well and of course you would like to start with a mouth-watering meatloaf recipe. However, what bothers you is that meatloaf can be advanced to cook. Maybe, this is not the ripe time for you to aim for the most complex meatloaf recipe. You are simply a beginner so you can settle for an easy-to-make yet mouth-watering easy meatloaf recipe. Heat cooker to 175 degrees Celsius. Two. Splatter with pepper and salt to taste. Place the mixture in a gently greased 5x9 loaf pan or shape it into a loaf and press it into a lightly greased 9x13 baking dish. Mix well. Glaze the mixture over the meatloaf. 4. Bake it for 1 hour at 175 degrees Celsius. This meatloaf recipe is so straightforward that it'll only take you an hour and ten mins to prepare and cook it. Isn?t that wonderful? Your savory meatloaf recipe that makes up 8 servings is now prepared to be devoured. And it's also one of the easiest recipes that you can cook. Gather the following ingredients to get started : three spoons dry vegetable bouillon 2 pints cottage cheese 1 cup pecans, sliced cup milk cup butter, softened cup onions, cut five eggs, beaten 7 ounces Special K one tablespoon Accent 1 large spoon green bell pepper, cut. Here is what you should do. Heat the oven to 350 degrees Fahrenheit. Mix all ingredients. Bake it in a 9x5 loaf pan for an hour. That?s it, your meatless meatloaf is done! In a bit more than an hour, you can already savor your first meatloaf recipe. They can arrive smoky on the table too shortly that they can expect it. You can even make your own version of an alluring meatloaf recipe.

I've always discovered that the scary and much maligned meatloaf is really the ultimate comfort food in both stomach and wallet. This is an important meal at a typical cost per serving of .20. You actually cannot go wrong making this recipe on Sunday! Doris's delectable beef Loaf Makes 8 Servings one tablespoon olive oil one tablespoon butter 1 onion, chopped 1 cup mushrooms, cut half cup sour cream 1 cup oatmeal one teaspoon salt 1 / 8 teaspoon pepper 1 pound ground beef half pound ground pork 0.33 cup ketchup three spoons mustard two large spoons brown sugar 1. In a little frying pan, heat olive oil and butter over gentle heat. Add onions and mushrooms. Cook and stir until vegetables are tender and mushrooms have given up their liquid. Remove to big bowl and let stand for 10 minutes. Two. Heat range to 350F. Add ground meats, mixing with your hands until combined . Form into 2 loaves and place on a broiler pan. Three. In a small bowl, combine ketchup, mustard, and brown sugar and spoon over loaves. Tent meatloaves with foil and let stand for ten mins before serving. For the best meatloaf, try mixing all of the ingredients before you add the beef. Work the following mixture as little as feasible and don't compact it. Let the meatloaf stand for 10 mins, covered, after it's cooked. Be sure to cool remains soon. Leftover meatloaf can be used in place of meatballs in numerous recipes and naturally the world famous meatloaf sandwich could be a great leftover for the week.

The slow cooker. What a wonderful product. There is no denying the fact that this appliance has revolutionized the cooking experience. It facilitates multi-tasking and therefore makes the daily chores of life a whole lot easier for working mothers, stay-at-home-mothers, and housewives in general.

So, what is the slow cooker? The slow cooker, also referred to as a crock- pot, is a small electric cooking appliance that cooks while maintaining a low temperature compared to other cooking methods. Because of this low temperature, the slow cooker allows you to leave your cooking unattended for many hours.

The slow cooker was developed by the Naxon Utilities Corporation of Chicago. It was introduced as the Naxon Beanery All-Purpose Cooker. In 1970, Naxon Utilities Corporation was purchased by the Rival Company. In 1971, Rival reintroduced the slow cooker under the name Crock-Pot, and introduced removable stoneware inserts in 1974. The brand is now owned by Sunbeam Products. Presently, there are several other brands of the slow cooker including Hamilton Beach, West Bend Housewares, and Magic Chef.

The slow cooker consists of a round or oval cooking pot with a lid. The cooking pot is made of glazed ceramic or porcelain and is surrounded by a housing which contains an electric heating element. The lid, which is mainly of transparent glass, is seated in a groove in the edge of the pot. The condensed vapor that is trapped in the groove of the pot edge provides a low-pressure seal to the atmosphere. When a slow cooker is in use, the pressure inside is at atmospheric pressure, despite the water vapor generated inside the pot. It is for this reason that a slow cooker is much different from a pressure cooker. With the slow cooker, there is no danger from a sudden pressure release.

The majority of slow cookers have two or more temperature settings and sometimes a "keep warm" setting. A typical slow cooker is designed to heat food to 170o F (77o C) on low, to perhaps 190-200o F (88-93oC) on high.

Recently, there was another upgrade to the slow cooker. This upgrade, in my opinion, qualifies this appliance to be called the best slow cooker. This improved slow cooker was introduced by the Slow Cooker Mate company and the appliance is called the Slow Cooker Mate. With this appliance, you can cook a meal in one pot and take your cooking to a whole new level while making a complete meal in one slow cooker.

The Best Slow Cooker is an innovative three chamber slow cooker that allows you to cook an entire meal with one appliance. The large capacity base crock is removable for easy serving and clean-up. The unique stoneware divided insert, which is found only in The Best Slow Cooker, allows you to cook two more items at the same time. You can cook vegetables, warm dips or sauces and much more. Both stoneware crocks are microwave and dishwasher safe. The lid is also dishwasher safe. The Best Slow Cooker is ideal for the chef in the house who is already short of time.

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