When I say I use my Crockpot all the time, it’s true. I absolutely love knowing that no matter how crazy our day gets or when in the world we all come staggering home at night, dinner is hot, ready, and delicious. It only takes a few minutes in the morning or maybe the night before and is almost goof-proof once you know the basics.
Buy a slow cooker with a removable pot. If you don’t want to clean it ever, use disposable plastic liners. This is key if you make nacho cheese sauce in it. All the snack bar moms out there are nodding along with me.
Always put a couple inches of fluids (wine, sauce, water, etc) in the pot, whatever you’re cooking. Fat from the meat itself will melt and create more fluids, so use your own judgement. Soup is a natural for Crockpots. Never fill it to the brim. It will bubble over the edges while it cooks. You shouldn’t need to check or stir your meal either.
Always put potato chunks on the bottom layer, followed by baby carrots, then set your roast on top.
Don’t bother thawing a roast first (unless it’s bigger than your pot and needs to be whacked!), but a whole chicken will need it’s innards removed first so…thaw it and get ’em out. Remove the skin if you can; it will not be crunchy or brown in a pot.
Things will cook on “Low” all day but I like to cook my beans on “High” just to make them as tender as possible. Yes, sort and rinse them the night before and soak overnight. Be sure you rinse them again before cooking them.
I’m sure you have your own favorite BBQ, but here is what I mix up and dump on top of any meat in the pot.
And then I walk away.
- 1 and 1/2 C ketchup
- 1/4 C balsamic vinegar
- 1/4 C BBQ sauce
- 1/8 C honey
- 2 Tbsp Worcestershire sauce
- 2 Tbsp dijon mustard
- 1 tsp garlic