Slow cooker crock pot people pls step forward!

12 years ago

I have been an empty nester for a few days now but I did promise the boys I would bring them soups or stews once or twice a month. I want to get them a slow cooker crock pot that I can transfer the goodies into. There are four people total sharing the house, three young men and a young lady. Most are working and going to school so lots of coming and going. I don't own a crock myself so I was surprised to find out that I couldn't get a 10 quart? When I went on Amaz@n to check out the 8 to 8 1/2 quarts most reviews on those complained they were not really 8 or 81/2 quarts but closer to 7 qts. The other complaints I read about is that many were not really considered slow cookers as the temp often reached a boil and many others were not programmable.

So, what's a momma with three sheet pans of freezing grits dumplings to do for big pots of soups and stews? Yes I know I could just buy a pot but I will have a better piece of mind knowing that a low temp food left "on" for close to two days as people are coming and going will maybe not burn the house down.

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Comments (21)

judiegal6
12 years ago
Check this one out on Amazon. It is listed as a roaster but it also works as a slow cooker and warmer.

Hamilton Beach 32184 18-Quart Roaster Oven
bestyears
12 years ago
I've been using the crockpot in the link I've attached for the last few years, and really like it. 7 Quarts is actually a pretty good amount of food, even for 3 college age boys. If you really want a greater amount of food, you might be better off to get two crockpots, and put one of them in the fridge, and plug one in. When the first is empty, bring the next out. It would be safer and taste better I think. Be sure to spray your pot with PAM or something to make it easy to clean afterwards. I imagine most crockpots these days come with removable pots, but you may want to doublecheck. How sweet of you to do this! There are some great crockpot recipes on the web and some slowcooker cookbooks too. One of my favorites for really busy days, which even a college kid could make is: 4 skinless chicken breasts, 4 cans of Del Monte whole potatoes drained, a large bag of baby carrots, and 2-3 jars of Boston Market or Pepperidge Farm Chicken gravy.

Here is a link that might be useful: The crockpot I have
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slowlane, I make brownie mix from the King Arthur Flour recipe on their website, as well as this whole grain pancake "mix". I just use regular whole wheat flour. They also have recipes for biscuit mix and a quick mix that can be used to make muffins. Homemade Whole-Grain Pancake Mix These pancakes are just shy of 90% whole-grain; and they're absolutely delicious, featuring the sweet-nutty taste of oats and wheat. This recipe comes courtesy of Susan Reid and Susan Miller, two of the authors of King Arthur Flour Whole Grain Baking. Thanks, ladies! 4 cups King Arthur white whole wheat flour 1 cup King Arthur Unbleached All-Purpose Flour 3 1/2 cups old-fashioned or rolled oats 3 tablespoons sugar 3 tablespoons baking powder 1 tablespoon salt 1 tablespoon baking soda 1 cup vegetable oil Pancakes 1 cup homemade mix 1 cup buttermilk, or a combination of plain yogurt and milk; or 3/4 cup liquid whey 1 large egg 1) To make the mix: Grind the oats in a food processor until they're chopped fine, but not a powder. 2) Put the flour, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed, and drizzle the vegetable oil into the bowl slowly while the mixer is running. 3) Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer. To make pancakes: Whisk together 1 cup of mix, 1 cup of buttermilk (or a combination of half plain yogurt and half milk; or 3/4 cup liquid whey), and 1 large egg. Don't worry if it seems thin at first: the oats will soak up the milk, and the mix will thicken a bit as it stands. 5) Let the batter stand for at least 20 minutes before cooking. Heat a lightly greased griddle to 350�F (if you've got a griddle with a temperature setting; if not, medium-hot will do). 7) Drop the batter onto it in 1/4-cupfuls (a jumbo cookie scoop works well here) to make a 4" diameter pancake. If you have English muffin rings, use them; they make a perfectly round, evenly thick pancake. 8) When the edges look dry and bubbles come to the surface without breaking (after about 2 minutes, if your griddle is the correct temperature), turn the pancake over to finish cooking on the second side, which will take about 2 minutes. 9) Serve pancakes immediately, or stack and hold in a warm oven. Yield: a batch using 1 cup of the mix will make about 5 to 8 pancakes, depending on size. Recipe summary Hands-on time: 20 mins. Baking time: 4 mins. to 8 mins. Total time: 60 mins. Yield: 10 cups dry mix; enough for 50 to 80 pancakes Tips from our bakers ◦If you're not in the habit of having buttermilk around, reconsider: you can freeze leftover buttermilk, in 1-cup portions, for future batches of pancakes. And if you don't have buttermilk, but do have buttermilk powder, add 1/4 cup buttermilk powder to the dry mix along with 1 large egg and 1 cup water or milk. ◦These pancakes hold in a low oven for half an hour without getting tough or rubbery, and they're more than willing to act as a vehicle for any kind of fruit addition. A partial list of combinations that have made successful appearances so far: peach, raspberry, banana-walnut, cheddar-apple, blueberry, and cranberry-apricot. ◦Do you enjoy making your own Greek-style, thick yogurt by draining plain yogurt through a strainer? If so, don't discard the drained-off whey; it's a great stand-in for buttermilk in this recipe. Since it's thinner than buttermilk, you'll want to use 3/4 cup whey in place of the 1 cup buttermilk called for. ◦Variation: Add 1 tablespoon orange juice to the dry mix along with the buttermilk. We've found that the acidity and sweetness of the orange juice helps mellow the tannic taste some people perceive in whole wheat flour; while the pancakes won't have any orange flavor, they may taste slightly milder to you, if you're not a fan of whole wheat flour (but still want to get more whole grains into your diet). I agree about the soup base/bouillion/etc in most of the dry soup "recipes", the sodium level is astonishing. I think some people here found a lower sodium alternative "base" but I don't much like any of them, they taste fake to me. Good luck. Annie
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This may be one to save for when the kitchen is re-assembled but I just had to share it. It's from W-S so they skew it to fit their tools. Feel free to adapt as desired. Cassoulet Ingredients: 4 lb. boneless pork shoulder, cut into 8 pieces and trimmed of excess fat Kosher salt and freshly ground pepper, to taste 2 Tbs. canola oil 1 cup panko 4 oz. thick-cut bacon, cut crosswise into 1/2-inch strips 4 cups coarsely chopped yellow onions (about 3 medium onions) 2 cups dry white wine, such as Sauvignon Blanc 1/4 cup tomato paste 1 can (35 oz.) peeled Italian plum tomatoes, drained and coarsely chopped 2 cups chicken broth 12 cups cooked Great Northern beans or other small white beans, drained 1 1/2 lb. fresh chorizo sausage, each halved on the bias 1 garlic head, halved crosswise 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish 1 lb. baguette, cut into 1/2-inch-thick slices Extra-virgin olive oil for brushing Coarse sea salt, such as sel gris, for garnish Directions: Season the pork generously with kosher salt and pepper; set aside. In the stovetop-safe insert of a slow cooker over medium-high heat, combine the canola oil and panko. Cook, stirring constantly, until the panko is toasted and golden, 4 to 6 minutes. Transfer the panko to a baking sheet and season with kosher salt and pepper. Add the bacon to the insert and cook until crisp on both sides, about 5 minutes. Drain on paper towels. Reserve the bacon fat in the insert. Add half of the pork to the insert and brown on all sides, 7 to 8 minutes total. Transfer to a platter. Repeat with the remaining pork. Add the onions and 1 tsp. kosher salt to the insert and cook, stirring occasionally, until golden brown and softened, about 7 minutes. Add the wine and simmer until reduced by half, about 8 minutes. Stir in the tomato paste, tomatoes and broth. Remove the insert from the heat and add the beans, pork, chorizo and garlic. Place the insert on the slow-cooker base, cover and cook on low until the pork pulls apart easily with a fork, 9 to 10 hours. Skim off the fat, and remove and discard the garlic. Fold in the panko and the 1/4 cup parsley. Adjust the seasonings with kosher salt and pepper. Position a rack in the lower third of an oven and preheat the broiler. Brush the baguette slices with olive oil. Arrange the slices, oiled side up, on top of the cassoulet, overlapping them. Broil until golden brown, 4 to 6 minutes. Let the cassoulet stand at room temperature for about 30 minutes before serving. Sprinkle each serving with the reserved bacon, sea salt and parsley. Serves 8 to 10. Here is a link that might be useful: Link to the recipe
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I found this pork chop recipe originally on pinterest. Since I use my Aroma multi cooker I can do it all in one pot because I set it on saute first to brown the meat and cook the onions etc then just switch it over to the slow cooker setting for how ever many hours it calls for. Yay! only one dirty pot that is a breeze to clean. I usually serve it with some type of rice and add the sauce over the rice as a gravy. I like the very thick bone in chops but I have done this with thick boneless pork loin chops too, there's only the 2 of us. Crock Pot Maple Dijon Pork Chops Ingredients: 2 large bone-in pork chops 1 large yellow onion, chopped 3 tbsp pure maple syrup 2 tbsp dijon mustard 1/4 cup cider vinegar 1/4 tsp salt 1/8 tsp pepper 1 tbsp vegetable oil Directions: Heat up the oil in a large skillet over high heat. When hot, add the pork chops and sprinkle generously with salt and pepper. Sear both sides of chops over high heat (about 2 minutes per side) then transfer to your Crock Pot. Lower the heat to medium low and add the onions. Cook until onions are just starting to soften then add the cider vinegar, maple syrup, mustard, salt and pepper. Cook for 2 more minutes and then pour sauce over chops in the slow cooker. Cook on low for 6-7 hours. Serve chops drizzled generously with sauce.
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This one is good - I think it was a Southern Living recipe, tweaked a few times before being passed to me Chicken, Sausage, White Bean Stew 2 lbs boneless, skinless chicken thighs, cut into chunks Salt and pepper to taste 1/2 to1 lb pork or Italian sausage crumbled 2 onions, minced 1 fennel bulb, sliced thin (it's fine without, I don't always have a fennel bulb on hand) 6 garlic cloves, minced 1 Tbsp tomato paste 2 tsp minced fresh thyme or 1/2 tsp dried thyme 1/3 cup all purpose white flour 1/2 cup dry white wine 4 cups chicken broth 2 bay leaves 2 15-oz cans cannellini beans, drained (or not drained, up to you) 6 oz baby spinach 1. Brown chicken lightly on both sides, season with salt and pepper, (you'll need to do in two batches in the Fagor) Set aside 2. Brown sausage well. Set aside w/chicken. Add onions, fennel, garlic, tomato paste thyme, cook until vegetables are softened and lightly browned. 3. Stir in flour and cook for 1 minute. Slowly whisk in wine, scraping up any browned bits. Whisk in 1 cup broth smoothing out any lumps. Stir in remaining broth and bay leaves into slow cooker. Add back the chicken and sausage. Cover and cook until chicken is tender, 6 hours on low (longer is fine if you're going out). 4. Stir in beans and spinach, cover and cook on high until heated through, about 10 minutes. (you can use your browning unit function again here instead of slow/high and speed it up)
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sheesh
12 years ago
I have two crock pots, and for safety's sake neither can be programmed to stay on low or high for more than 12 hours, and "keep warm" is only 2 hours. Maybe it is a better idea to have them microwave their own portions as they want them. I would worry about the crock going dry in two days as they remove the food.
jterrilynn
Original Author
12 years ago
Oh pitiful me! I am sadly new at this empty nester thing and think I'm worrying too much. Worrying if they are eating right, worrying mostly about younger son who has my wimpy immune system and allergies. Worrying over all the comings and going and who will mind the pot...or not. So, today I made a big pot of their favorite chicken and dumplings with spinach and sweet potatoes. Son was so excited that he brought a few starving friends. When I told him I was looking for a slow cooker or maybe giving him my soup pot and buying myself another and how you can't leave a cheap pan on simmer because it will stick and burn and blah blah blah.. he just looked at me like I had three heads. He had brought a thin pot for the leftovers. I suggested he keep the pot in the frig as suggested above and zap servings in the micro. Jiminy Crickets I wonder about me sometimes!
Thank you for the slow cooker suggestions, I still like the idea of it though:)
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Diane Smith at Walter E. Smithe Furniture
12 years ago
Oh pitiful you and me jterrilynn. lol! I was going to tell you what crock pot I use but I'll share this...

DD has been at school almost four years now and when I drove her back on Thursday, here's what I took for her kitchen:

A big batch of hummus
A big batch of tomato soup
A big batch of spinach lasagna
A big batch of seven layers cookies

and seven bags of groceries....
jterrilynn
Original Author
12 years ago
Ohh hahaha Dee I'm so glad I am not the only one! Ok, you must know that now you have to Share that layered cookie recipe. I hope it's easy because my claim to fame is soups , stews and sauces. I'm not much of a baker. I was going to rest after helping him with the remodel of his first home but seem to be spending half of my convalescing (sp?) in the kitchen anyway. I guess it's a sort of therapy right now.
mahatmacat1
12 years ago
tiny hijack: deedee, i looked up 7-layer cookies and found two very different recipes. Which one do you make--the one with apricot and almond? Or the one with chocolate, butterscotch, and coconut? Thanks : )
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Diane Smith at Walter E. Smithe Furniture
12 years ago
Here it is fly and jterrilynn. Don't be mad at me if your family starts begging for these every month or so.....
These are decadent and easy. One pan too!

Seven Layer Cookies

2 sticks butter
2 cups graham cracker crumbs
2 cups chopped walnuts
1 bag chocolate chips
1 bag butterscotch chips
2 cups coconut
2 cans sweetened condensed milk

Place butter in 9x13 pan and place in oven (350 degrees) while preheating.
When butter is melted add graham cracker crumbs and stir and pat down in pan.

Layer rest of ingredients in order and drizzle sweetened condensed milk over top.

Bake 30-35 minutes until top is golden brown.
4boys2
12 years ago
Boy~ Talk about opening my eyes...

I have never heard of canned potatoes !!!
(Had to google it.)

On my list of things to try.
jterrilynn
Original Author
12 years ago
Dee that sounds delicious! I can't wait to try this recipe; it looks easy enough for me to pull off.
Thank you!
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Diane Smith at Walter E. Smithe Furniture
12 years ago
Your welcome!

Should have mentioned, loosen sides with knife after taking out of oven. Cut when cool. These are best when made at least 8 hours if not the day before.
jterrilynn
Original Author
12 years ago
Deedee, just wanted to let you know that your layered cookies recipe was a BIG hit! I did a slight twist though because son isn't too keen on butterscotch. For the butterscotch layer I used a small amount of red raspberry preserves.
They all want more soup/stew so if I make it it has to be for all. Do you think it wrong to get the cost of these big pots of soup? There are four people in the house that I'm more than happy to cook for every other week or so until they get settled on their own but I'm not sure "not" charging for supplies is sending the right message. Is it weird to charge for supplies?
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Diane Smith at Walter E. Smithe Furniture
12 years ago
oooooo - that sounds so good with the raspberry!

I wouldn't hesitate to ask the kids to chip in for the soups or whatever they request. Maybe just mention it to your son and see what his reaction is? You can always add a little extra goodie if you feel guilty:)

I know for example, a batch of seven layer cookies runs about $15 or so, so it can add up quickly!
jterrilynn
Original Author
12 years ago
Dee, I ran it by the roommates and son that I would charge a total of $12 for a pot of soup and they were fine with it. I do feel a bit guilty though. I told son jokingly that the reason we wanted them out of the house in the first place is that they cost us at least $500 a month in food and at some point we need the break. So even though the pizza soup they requested costs me around $25.00 at least I'll make a bit of a point I guess. I will be happy that they will be eating some nutrition though because I put lots of veggies in.
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Diane Smith at Walter E. Smithe Furniture
12 years ago
Now I need the recipe for pizza soup please!

Sounds like you have a nice sensible kid and his friends are too.

DD didn't give grocery prices much thought until she was out of the dorms and not using the schools food plan.
I told her yesterday about this thread and how I feel comforted when I have stocked her pantry. She eats nutritiously and is a good cook, but I still need to do it!

Let's hope the kids don't get a taste for lobster, steak and caviar....
jterrilynn
Original Author
12 years ago
This is "about" a recipe as I'm not big on measuring and mostly go by taste. I usually make double batches of the 50%flour 50% grit dumplings ahead, cook, freeze and add to soup after it simmers a bit. Then simmer a bit more. Don't go any heaver on the pepperoni because it will overpower the soup, if anything go a bit lighter to start depending on the brand. If you add extra dumplings besides the basic amount below you might want a bit more crushed tomatoes or puree. The dumplings with garlic, parsley and parm act as the pizza dough crust in the soup. I use the grits in this mix so it doesn't get soggy in the sauce.

Terri's meat lovers pizza stew w/grit dumplings
1 lb ground beef
1 1/2 lb Italian sausage
2/3 cup of boars head pepperoni diced (use a good pepperoni)
1 Onion
1 Green pepper
1 Red pepper
2) 28 oz crushed tomatoes or puree w/garlic
1 cup mushrooms
1 large grated carrot
1/4 or so cup cream cheese
2 T parm
2 or 3 garlic
Fresh basil
Fresh oregano
(or use dry spices to taste)
S & P
Pinch of red pepper flakes

Use your frozen cooked ahead in broth 50/50 grit flour dumplings at end.
Simmer

Basic dumplings (I always double the recipe below but you don't have to).
2 cups of unbleached all-purpose flour or fast grits mix (use 50/50 for pizza soup and add garlic)
2 to 3 tablespoons of parmigiano reggiano
1 tablespoon of baking powder
1 tablespoon of parsley
3/4 tea salt
3 tablespoons unsalted butter
1 cup of milk (warm 1/2 the milk w/butter and add the rest in increments).
In a large pot bring some stock to a boil, if I don't have homemade stock I use organic Better Than Bouillon vegetable base concentrate because its not just salt water like some. After boil set to low and spoon in dumplings. I make my dumplings a bit smaller, about a rounded teaspoon size. Cook on low for around 30 minutes or until done. If freezing put the the dumplings on pans, space them so they are not touching. When they get hard throw them in some ziplocks and freeze.
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Diane Smith at Walter E. Smithe Furniture
12 years ago
You are such a sweetheart.

I send a seven ingredient recipe and you send a masterpiece! No wonder the kids are requesting it. It looks fabulous!

I think my dh would go nuts over the dumplings - and I've never made dumplings in my life! I'm going to try though....

Just so I have it right-saute meats, peppers and onions then add the rest of the stew ingredients, right?

I just went grocery shopping tonight so I am going to start a list for next trip and make this. It will be a nice treat instead of my usual humdrum go-to-meals.

Also, do you think I can do this in my crock pot if I wait to add the cheeses (and dumplings) at the end?
jterrilynn
Original Author
12 years ago
Oh yes, crock it! Sorry I'm not so great at writing out recipes because I often use what's on hand and use my hand for measuring lol. Go through the usual steps that you would for soups or stews. One thing though, it's good for you with all the veggies so if you eat too much it's ok because you can tell yourself it's healthy hehehe.
caminnc
12 years ago
Turkey legs are my favorite. Wash and put with a cup of water or chicken broth and cook about 6 hrs until falling off the bone. EASY!!! I serve with mashed potatoes, turkey gravy out of a jar and green beans or other veggies. Budget friendly too.
jterrilynn
Original Author
12 years ago
That sounds good caminnc!
Hey, want some of my pizza stew w/dumplings? I just made a big batch because my boys are coming tomorrow with their empty pot for a refill.

P.S I forgot to put the five cups or so of water on my recipe.
PRO
Diane Smith at Walter E. Smithe Furniture
12 years ago
I'm starving! Stop in jterrilynn!

5 cups water notated....

Slow cooker crock pot people pls step forward!

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