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Simple Crock-Pot recipes?

by (110)
Updated about 21 hours ago
Created July 09, 2010 at 1:13 AM

Anyone have any really simple Crock-Pot recipes (the fewer ingredients the better)? I just bought one and have never used one before... and I have no idea what type/cuts of meat are best suited for one.

Thanks.

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178 · December 04, 2011 at 8:02 PM

Tried this today before seeing this. Brisket, beef short ribs, beets, carrots, onions, sweet potato, garlic Don't do much spices. Maybe I'll throw in some pepper.

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205 · September 26, 2011 at 2:07 AM

I'm actually about to try out your pizza crock pot creation.

60c285ff1dff1ea5af6a5820aa5320cf
266 · September 10, 2011 at 10:18 PM

Ooh, so excited! Just added you to my google reader!!!

4e184df9c1ed38f61febc5d6cf031921
4991 · September 09, 2011 at 7:00 AM

I LOVE the idea of the bacon! That is definitely going to be added to my ingredients list! Thanks...

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688 · September 08, 2011 at 11:33 PM

I've already added the chicken dish to next weeks menu, can wait to try it!

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1816 · September 06, 2011 at 12:16 PM

Yes, those old school books took the ultra-safe cover everything approach. But I cook everything, bake anything and do so much more with my crockpot! I hardly ever use my actual oven. :-)

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4276 · September 05, 2011 at 7:09 PM

this is pretty much what I do every Sunday. This gives me protein to use for my salads that I take for lunch all week. I especially love the fatty cuts because after being in the fridge you see these delicious solid chunks of fat along with the meat. MMMMM

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821 · July 14, 2010 at 11:30 AM

I meant by "details" that they are not important. If you follow my simple instructions you cannot go wrong. Just start crocking and go with what you like.

4b97e3bb2ee4a9588783f5d56d687da1
22913 · July 12, 2010 at 1:45 PM

I think details are exactly what were looking for

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14 Answers

9dce97b4c4762a78a577a11585eef8f2
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1229 · July 09, 2010 at 4:33 AM

We keep our crock-pot on our kitchen counter, as it is on at least half of the time, either making a meal or a batch of bone broth. I have figured out a few guidelines that seem to make everything come out delicious.

-Always brown or sear the meat before putting it in the crock-pot (the taste is drastically improved with this step).
-Cover the meat at least halfway with liquid.
-A bit of fat in the meat is definitely necessary, but for melt-in-your-mouth deliciousness, use cuts with connective tissue still intact (think oxtails, bone-in chicken thighs, lamb shanks) and cook until it is silky.

My basic recipe that I use with any meat (especially delicious with pork butt and bone-in leg of lamb) is:

-Any meat seared/browned in ghee/tallow/coconut oil and seasoned with salt and pepper
-Place in the crock-pot and tuck onions and garlic all around it
-Pour enough red wine in to come 1/2-2/3 of the way up the meat (or wine+broth)
-Add more salt and pepper as desired
-Set to "low" and cook until it melts deliciously (check every few hours to make sure it doesn't dry out, adding liquid as needed)

(works best to do it first thing in the morning, then you will have delicious dinner waiting for you!)

Fe535c4994ac6176f76e1ff6d29eb08a
4276 · September 05, 2011 at 7:09 PM

this is pretty much what I do every Sunday. This gives me protein to use for my salads that I take for lunch all week. I especially love the fatty cuts because after being in the fridge you see these delicious solid chunks of fat along with the meat. MMMMM

10b471b8e87ce2fc724e9ee1d45edd70
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40 · July 09, 2010 at 2:23 AM

Any cut of meat with a good amount of fat will work, stay away from lean cuts, they just dry out. I like to make my own Paleo BBQ rub:

1/3 cup ground paprika 1/4 cup ground cumin 2 tablespoons ground coriander 2 tablespoons kosher salt 2 tablespoons coarsely ground black pepper 1 tablespoon garlic powder 1 tablespoon dry mustard

Mix all together and store in the pantry.

To make a great pulled pork, use any fatty pork roast, rub about two or three tablespoons of honey on, then liberally coat in the dry rub. Place in slow cooker, pour water or beef stock or chicken stock to come halfway up the roast. Sprinkle more rub in the water. Add some hot sauce or worcestershire to the water as well. Cook on low all day, 8+ hours or on high if you only have 4 or 5 hours. When it is done it should pull apart very easily, and you can reduce the drippings for a sauce.

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70 · July 09, 2010 at 1:50 AM

My most recent post is for a crock pot!! It's the simplest and most delicious recipe! Look here: http://www.sweetcheekshq.com/2010/07/monkeys-in-kitchen.html

Here's an older post for another awesome crock pot recipe too: http://www.sweetcheekshq.com/2010/03/personal-chef.html

Enjoy! :)

967229edcc94a66580110324524feb49
688 · September 08, 2011 at 11:33 PM

I've already added the chicken dish to next weeks menu, can wait to try it!

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205 · September 08, 2011 at 11:24 PM

I buy the cheapest chunk of pork I can find - rub some spices on it (depends on what kind of mood I'm in). Put it in the crock pot with nothing else - no liquid or anything - leave it on low all day while I'm at work and when I come home there's the most wonderful smelling pulled pork ready to eat!

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21400 · September 09, 2011 at 1:51 AM

2lbs of oxtails 5 sticks of celery 1 onion 2 cloves of garlic 2 large carrots water to cover, salt, pepper

10 hours later, love comes out.

4e184df9c1ed38f61febc5d6cf031921
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4991 · September 06, 2011 at 8:04 AM

All the recipe books I read in the 70's said cover meat with water or stock. I didn't like this approach.

Then I read to add liquid - wine, stock or cider, say - to halfway up th meat. This was better, but still way too wet.

Then I found that hardly any liquid is needed - a chicken, six or eight bay leaves, some sea salt and a glass of wine, with loads of butter smeared under the breast skin and an onion in the cavity.

Or a small shoulder of lamb with garlic, rosemary and the juice of 2 lemons.

Now I love my crockpot.

Aa69579f867333b08158c70e25f7daf1
1816 · September 06, 2011 at 12:16 PM

Yes, those old school books took the ultra-safe cover everything approach. But I cook everything, bake anything and do so much more with my crockpot! I hardly ever use my actual oven. :-)

Aa69579f867333b08158c70e25f7daf1
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1816 · September 05, 2011 at 5:24 PM

I may be too late here, but I am working on a blog about just this:

http://mypaleocrockpot.blogspot.com/

B958be1f3a4a9743998ab2ea51d9c945
205 · September 26, 2011 at 2:07 AM

I'm actually about to try out your pizza crock pot creation.

60c285ff1dff1ea5af6a5820aa5320cf
266 · September 10, 2011 at 10:18 PM

Ooh, so excited! Just added you to my google reader!!!

D339c39d94d65460e28128174845f423
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821 · July 12, 2010 at 1:12 PM

Add meat, vegetables, and spices turn on. After several hours, eat.

The rest is details.

A912ff969107d3eda04ee78c683a6bc5
178 · December 04, 2011 at 8:02 PM

Tried this today before seeing this. Brisket, beef short ribs, beets, carrots, onions, sweet potato, garlic Don't do much spices. Maybe I'll throw in some pepper.

D339c39d94d65460e28128174845f423
821 · July 14, 2010 at 11:30 AM

I meant by "details" that they are not important. If you follow my simple instructions you cannot go wrong. Just start crocking and go with what you like.

4b97e3bb2ee4a9588783f5d56d687da1
22913 · July 12, 2010 at 1:45 PM

I think details are exactly what were looking for

Ae011d9f1c8654ea66854ca2a977c397
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1165 · July 09, 2010 at 1:40 AM

If you have an I-Phone or I-Pod Touch this is a great app. Covers many crock pot recipes. http://www.crock-pot.com/CustomerService.aspx?id=ipa

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828 · September 09, 2011 at 2:06 PM

I <3 my crockpot.

Cook on Low all day while at work:
Chicken breast + salsa.
Any cut of beef + onions + broth.
Ground beef + tomatoes, onions, peppers, chili spice = chili

Crockpot thai curry: http://raspberrycoconut.com/2011/07/13/crockpot-thai-red-curry/

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1716 · September 09, 2011 at 12:52 AM

I like to put a rasher or 2 of chopped up bacon in with any meat that's going in the slow cooker. It infuses the whole thing with a wonderful smoky aroma!

I like Osso Bucco beef shin crosscuts (the one with the huge marrow bone in the middle:)

Chuck a few of those in with a chopped up onion and 2 chopped up rashers of bacon. Sprinkle with paprika, salt, pepper. Leave on low for about 9 hours, done!

4e184df9c1ed38f61febc5d6cf031921
4991 · September 09, 2011 at 7:00 AM

I LOVE the idea of the bacon! That is definitely going to be added to my ingredients list! Thanks...

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1523 · September 08, 2011 at 10:58 PM

Just got some killer grass fed brisket - droped in the slow cooker 1 hour high/7 hours low - Just kosher salt, pepper and some good butter. Awesome.

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272 · July 10, 2010 at 2:57 AM

simplest of all: put in some chicken quarters. (They have some of the gizzards in them.) Cover and turn on. When you can smell it through the room, it's at or near done. Spice at table, I often use Louisiana hot sauce. Eat until full, especially if you've lifted weights and have 'earned your protein' for the day.

If you've added no water, etc, then the topmost exposed pieces will actually get browned (if you're not worried about the Maillard Reaction).

Or do the same with a boneless pork roast or country ribs. I have done chicken tenders this way, too.

You can also put in yams, etc - but they take less long to cook, so you add them later than you added the meat.

The most effort required is cleaning the crockpot.

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275 · July 09, 2010 at 1:53 AM

Throw any cut of meat in the crockpot with some onion and broth and you will be good to go!!! oh wait, maybe not steaks or bacon, but anything else ;0) I LOVE my Crockpot! Just did my first Roast in it... turned out awesome! My daughter actually requested the leftovers for dinner tonight.

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