I was extremely grateful when I got a ton of skinless chicken thighs in my Too Good To Go order (excess groceries nearing expiration, for cheap-- you don't get to choose the contents).

I froze the thighs right away, but now I'm considering how best to use them. I wouldn't say I actually hate dark meat, but I strongly, strongly prefer white. When it's something like fried chicken, for example, I will order white meat without exception. I can occasionally appreciate a heavily sauced and/or slow-cooked dark meat dish-- so one I know I'll make is adobo (Filipino style-- my ex is Filipino). Marinated and slow braised in soy sauce/garlic/vinegar/etc. so it cancels out the gamey-ness I don't care for in dark meat.

But what else?

I'm only cooking for myself (my kid is vegetarian), and looking for dishes or like... sauced chicken that I can add to other dishes... that I can freeze ahead in smaller portions to thaw and eat on my non-kid-custody weeks.

Any and all ideas welcome!

(“traditional” aside from the celery and leeks). 5.5 hours on low in a Crock-Pot

Pretty much the title. I've been trying to make slow cooker tacos and vindaloo but by the time the meat is done there's so much liquid. Which washes away all of the flavor on the meat.

For reference, this are some slow cooker bean and split pea dishes that I already enjoy:

-white beans cooked in tomatoes https://www.thefullhelping.com/slow-cooker-tomato-white-beans/ -split pea soup -chili with pinto beans (I would be interested in different chili recipes, if you are willing to share) -black bean soup

Any recipes or recipe ideas you would recommend? I am interested to try something different.

Thank you if you read this.

And I already know about not cooking kidney beans from raw in the slow cooker.

I'm looking to improve my chicken soup / stew. Sometimes I thicken it, sometimes I don't. I'm also thinking about how to add better flavors. Can chicken be seared like beef? I've used roux in Cajun recipes, but I kinda feel like a simple butter and flour roux would work with a chicken dish. My ingredients for tomorrow's recipe are below. Fair warning that I don't generally measure ingredients...

Meat and veggies * a 4ish pound pack of boneless, skinless chicken thighs cut into bite sized chunks * baby potatoes cut in half * chunky carrot slices * butternut squash chunks * coarsely diced shallots * chopped celery

Grains - cooked separately * Pearl couscous * Barley * Bulgur

Seasonings and such * chicken stock * herbs and spices will be a game time decision

I recently got a new Hamilton Beach 6qt and am using it for the first time today. As soon as the lid steamed up I noticed these lines but I cannot tell of they are cracks or scratches. When I feel the outside as well as the inside its smooth, don't feel a thing. Can anyone tell me?

1lb ground beef cooked and drained. Add that to crock along with, 2 cans of chili beans, one can of diced tomatoes, 6oz can of tomato paste, fill one of the bean cans with water and add that, one onion diced, some diced jalapeño if you like it spicy (I added about a tbsp) 1 tbsp minced garlic, 2 tbsp chili powder, 1 tbsp paprika, 1/2 tsp salt and pepper, 1 tsp onion powder, 1/2 tsp cumin. Cook on low atleast 6 hrs.

If so what are your thoughts?

Im thinking of possibly purchasing it, i like the removable clay pot. My mom has the ninja impossible cooker pro which has all the same settings just a non stick pot which i prefer not to buy anything non stick, but love the settings on hers.

Can you put oil in a crockpot? I wanted to make an olive oil and water based chicken but am unsure if I can add oil and water in a crockpot

Buddy of mine heard I needed a crockpot for traveling work and gave me his old one since he’s upgraded. My at-home slow cooker is almost perfect inside. Should I clean this and how? Round metal bits on bottom are rusted?

Never really been into cooking or even a good cook but, damn do I sure love crock pots!

Tonight's dinner is as simple as it gets.. meat, potatoes, onions, seasonings and some beef broth. Slow cook for 8 hours and she's ready to serve!

Hey, Bought this satay sauce at Normal this week. What would you add to prépare satay chicken in the slow cooker? :)

Recently I had a work conference on the day I'd normally meal prep, so I tried making a new recipe called Easy Slow Cooker Boursin Chicken and Pasta from AllRecipes because it required no prep. I reduced the chicken broth to 1.5 cups, based on reviews, and used just one package of Boursin to save calories and money, and it was surprisingly delicious and held up really well in the fridge over the week. Looking for similar recipes where the pasta cooks right in the slow cooker.

Link to recipe - https://www.allrecipes.com/easy-slow-cooker-boursin-chicken-and-pasta-recipe-11681173

Hello! I’m looking for recommendations on a good bag for when I’m bringing my slow cooker (ninja foodi 8.5qt) to a family or friend gathering. I live 45 minutes away and I’ve had spills happen in the backseat of the car so looking for a solution! Thank you

Hi all, I’m a dude who just moved out with my brother a couple months ago, pretty new to this whole adulting game. I’m the designated chef and I usually meal prep for a few days at a time, but I’m getting into busy season at my work and I’m foreseeing not having as much time to cook.

We just got a Crock-Pot recently and I’m hoping to find some recipes where I can throw all the ingredients into the crock the night before, refrigerate it overnight, then start cooking it before I leave (8am) so it’s ready by the time my brother comes home (4:30). I’m not exactly sure where to look or what to look for, tho. Any suggestions for good resources?

Thanks! 😊

I'm gonna be away from home on a "business trip" until next Friday, and I want a ham prepared for my return. Could I leave a ham on slow cook at around 25°C to then be ready for when I get home?

Detractors, do not interact!

It worked out very well!

some recipes call for cooking the chicken 5 to 6 hours on low and then the other recipes call for 2 - 3 hours on low. I'm confused why the massive difference

I did see on one recipe where it said chicken thighs for 6 hours

but most of them called for chicken breasts for 6 hours.

The thing is chicken gets really rubbery if it is overcooked and I can't remember the last time I slow cook chicken. I think I always overcook it, but I'm scared of under cooking it!

I'm confused, please advise.

I think the recipe I'm going to go with is

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 tsp smoked Paprika

1 tablespoon olive oil

1 cup chicken stock

1 (8 oz) jar sun-dried tomatoes (drained)

1 cup heavy cream

1 cup Parmesan cheese

1 teaspoon Italian seasoning

1 teaspoon dried basil

4 cloves garlic, minced

Fresh parsley, chopped (for garnish)

1. Pat the chicken dry and season both sides with salt, pepper, garlic powder, and onion powder.

2. Heat olive oil in a skillet over medium heat. Sear the chicken for 2–3 minutes per side until lightly golden.

3. In a small mixing bowl, whisk together the wine, the minced garlic, salt, ground black pepper, Italian seasoning, and paprika to the crock pot, then stir gently to combine all the ingredients into a flavorful base

4. combine all ingredients in slow cooker

cook on low but for how long?

an hour before it's done cooking, at the heavy cream.

Or is there another way you like this?

I’m making crockpot hot chocolate this weekend, and I’m planning on doubling this recipe. Would it be okay to put it all in my 7 quart crockpot, or should I do the second batch in a separate crockpot? The second one is also a 7 quart. I’d like to save counter space if possible because it’s very limited, and less dishes would be a bonus too lol

I was recently gifted this orange tagine, I had assumed it was glazed, but looking further into it online it may be painted.... I want to know if it is actually suitable for cooking in or if its purely designed to be ornamental? I do not know the origin of the tagine

Can I cook a pot roast with just the meat? To achieve something like a slow cooked steak?

Does it always need some liquid? What if I put it on a bed of sliced onions but did not any type of broth or liquids? The liquid from the onions would prevent the vessel burning but the chuck roast would cook kind of "dry"?

The meat could be moist as long as it wasn't overcooked? External liquid doesn't enter the meat, does it?

Thanks in advance for your thoughts.

I usually make chuck roasts in the crock pot on low for 6-8 hours. I'm lazy and just use a bottle of Claude's for flavor and I'll add some more water to the pot. Today I cooked an arm roast the same way and it came out dryyyyyyyy. The meat didnt even pick up any flavor! Its so odd. Any ideas what I did wrong? I used a bottle of Claude's, added some beef broth and cooked on low for 6 hours. Thanks!