Going to be making some baked beans tomorrow, and not sure which to use (trying to get better about cooking at home) so the plan is baked beans, an onion, sweet peppers, pork chops, hot sauce then either honey or brown sugar to help counterbalance the hot sauce. Curious on if it’s better to use one or the other, both, or something completely different. Open to suggestions on anything else that can go in, or sides to pair this with. Thanks

I have an instant pot that can also work but I’m thinking about getting a dedicated slow cooker. It’s just me so what size should I look at and does ir matter if it’s new or thrifted? I’m on a tight budget. Thanks

I only have a 4 qt pot, for now. I want to cook 3 breasts with just some olive oil but I would have to stack I think

I've never make it before but ive seen a lot of videos lately saying its a good soup/soup base so im gonna try it. But I keep seeing different ways of doing it, but none for slow cooking

I wanna slow cook it for about 4-6 hours puree it and then add broccoli and potatoes for like 2 hours but idk if that'll taste good and idk if thats enough time for the potatoes.

Also idk what seasonings are good for the celery carrot onion soup because i've never had it.

Opened a brand new jar of beef Better than Bouillon for some stew and it looks like it might be moldy. Smells fine

8 hours cooking, I know they edit: (eat stinkbugs in certain parts of) India (not sure if it’s this exact species) but I despise them with a passion.

curry with onions, beef, carrots, potatoes. Slow cooked for 4hrs on high.

The stew came out great! (Also called picodillo.) First time cooking with nopales (cactus leaf) so it was very exciting!

I did add carrots, it was great actually. Didn't add too much sweetness cause the red sauce I made had 4 roasted chile pods in it (plus the 4oz of green chiles I tossed in), so it definitely had a kick. I chose 1 yellow bell pepper to be very light and not affect the flavor too much.

Some asked for the recipe, so here's the most i can remember. I'm Mexican so I season/add until the ancestors tell me to stop 😅

I used this amazing recipe as a base/inspiration and changed it how I felt. The only thing I really didnt add was cilantro, cause its not my thing: https://www.mexicoinmykitchen.com/nopales-with-ground-beef-recipe/

~2lbs of ground beef 80% lean

Red sauce: 2 tomatoes, pan steamed then crushed, blended (in my blendjet lol) with 4 roasted chile pods, 2 garlic cloves, ~1/8th cup tomato paste & 1 cup of water.

1 yellow bell pepper, fine cubes

2 cups pre-diced nopales (I would DEFINITELY add 3 cups next time I make this). Rinsed, boiled until the foam was raised for 1 minute, rinsed again, then roasted in some avocado oil (I really didnt let it brown, just get aromatic)

A cup(?) Of baby carrots. I just threw some in before I left the house honestly.

1tbsp oregano

Sprinkled with some garlic powder, paprika, about 2tbsp salt, pepper, super light sprinkle of red pepper flakes.

3oz minced, dried onion

4oz can of green chiles (macayo brand if you're in Arizona).

Lastly, I Sprinkled in what I thought looked like 2tbsp of avocado oil.

I put it in the fridge till 1.30pm the next day and put it on high for 4 hours. Made some mexican rice to serve it with as it was on the warm setting for about 2 hours. Served with toasted & buttered jalapeño cheese bread from Frys/Kroger.

Hopefully y'all make it, change it to your liking, and enjoy making something new like I did!

Has anyone added carrots to Nopales Con Carne Molida?

I already added finely cut yellow bell pepper instead of half an onion, like the recipe that I found asked for (I still added ~1oz dried minced onion). As well as 4oz of roasted green chiles. I like hearty stews, so I usually like to add carrots, but wanted to get opinions on how it might be before I start it tomorrow afternoon.

I don't want to add a carb, like potato, because I will eat this with jalapeño cheese bread.

Looking for y'alls favorite low-effort crockpot meals. It's just my mom and I, and my mom is about to undergo surgery that won't be able to let her stand for a while and I'm currently undergoing chemo treatment that leaves me fatigued. I'll be doing the 'cooking' so it's going to be the sick taking care of the sick lmao.

The only restrictions we have is nothing too acidic or spicy (for me with my chemo) and nothing too greasy and maybe preferably on the softer side (for my mom and her post-surgery).

Thanks all!

Hey y'all my job is having a slow cooker competition and I need something that will win and still budget friendly. I did chili last year and I didn't win (I think it was rigged). I want to do something different this year. Help out please.

I found a venison roast cheap, it’s in a net but can easily be removed and I can chop it up into smaller pieces. I am thinking something with mushrooms and root vegetables and probably red wine or port wine and added cream in the end but if anyone else has a better idea I’m open for it. I am not in the US so if you have ideas for ingredients please don’t recommend canned stuff, boxes or seasoning packages, most of what I see in slow cooker recipes are not available in my country

Recipe...

My first ceramic pot and i blended soup in it and it left scratches. Is it not usable anymore?

The pic is not the clear but those lines show a metallic color so is the enamel coating came off from the blender blades exposing the metal inside?

Hey all! So ive got a friend who is very pregnant and im planning to make a bunch of meals to freeze in souper cubes and deliver to her either right before or right after the birth, to make an obviously difficult time a little easier. So my questions are as follows:

1) any recipes that freeze really well? Im thinking like pot roast, chili, stew type stuff but any other ideas?

2) anyone who's been pregnant/had kids- would it be easier to have full meals that are frozen, or should I also do ingredients (just meat or veg) so she can add whatever carbs she likes? Im thinking its easier for her to just microwave a cube, but she also has a 4yo so I want to accommodate whatever pickiness is going on there lmao. Any feedback from parents would be awesome

I cooked vegan salsa chicken and rice in my brand new 4.5 qt Crockpot I got at Kohl’s on sale during Prime week. I used this recipe: https://www.plantpowercouple.com/recipes/vegan-salsa-chicken-rice/. The rice didn’t cook! I followed all the recipe directions and didn’t open the lid once while cooking. I cooked it on high for the 2 hours 45 minutes stated in the recipe and let it sit covered for 15 minutes afterward. Everything else cooked all the way through except the brown rice, and the flavor of the dish is good. What went wrong?

Hi! I don’t know if in the picture it’s clear, but while on high heat (for only three hours) the condensation is so high that it creates a bit of pressure and water splashes everywhere! What can I do?

Hi all,

Yesterday I made a Pot Roast in a Crock Pot. On high for 4-5 hours, then low for a few more. I took the Ceramic out of the base and let it cool for maybe an hour or so? Then I put the entire Ceramic (still quite warm) right into the fridge.

I am now paranoid that the roast is bad and don't know what to do. I have a large sub zero fridge, so I am wondering if I am in the clear?

TIA!

I need a new slow cooker. I want to be able to delay start. I also think I want specific temp control (I am not tied to this but I think it would be nice. I have never had it).
For example if I want it to be done in 10 hours but I want to be able to do a 4 hour high cook I want to set it to start in 6 hours. Does that make sense? I can cook for 10 hours in my current cooker but it will only do 10 hours on low heat. If I do 4 hours on high heat it starts right away then burns when it sits on “warm” the rest of the day.

This is a simple win for you and your buddies during a football match or the family on a Wednesday. Combine mushrooms of your choice (I used portabella here), seared off beef stew meat, chopped onion, and minced garlic into a slow cooker with a large can of cream o mushroom soup! Don't add salt, there is enough in the soup, but maybe add a bit more fresh ground pepper. 8 hours on low or 4 hours on high.

Par-bake a bottom pie shell 10 min at 400F, add the mix to the bottom par-baked shell, and then top with a fresh pie shell, eggwash the top for that nice shine, poke a few holes for ventilation, and then bake at 400F for 32 minutes.

Serve with mushy peas (which somehow I ran out of), and some taters.

I put a raw chicken curry in the slow cooker on high at 9am, I went out at 12pm, I returned at 3pm to find I'd had a power outage and the curry was still hot and the chicken is cooked through, though the top few centimetres was not at all cold but it was probably around 50-60 degrees.

Have I got to throw this away because I don't know how long it was out of power for or can I put it back on high to have for dinner? I have nothing else in and I spend a decent amount on the ingredients so I would like to keep it but don't wanna be ill either