Crockpots: Best Invention EVER?

[Guido]

I have a crockpot and I use it often. When it's cold outside and you can't grill there is nothing better, I say. Just the other day I bought a 5lb amish ham, stuck in the crockpot before leaving for the gym, set on "high", came back and it was done. They also work great for chicken breasts, pork chops, and beef roasts. Just throw the meat in, dump in some kind of fruit, onions, or seasonings if you like, wait a couple of hours (in which time you can do something else constructive like go to the gym), and VOILA. Cooked meat.

Anybody else use this fantastic invention?

[Loto]

Chicken thighs + 2 sticks of butter + large bottle of hot sauce = AWESOME

[IWillLiveFreeOrDie]

Chicken thighs + 2 sticks of butter + large bottle of hot sauce = AWESOME

Holy shit that sounds awesome! :D

I love my crockpot. With nothing but a crockpot and a can opener I make a wonderful meal! :cool:

[Jenny]

The crockpot makes good food ridiculously easy. I own two crockpots and often have them both going at the same time.

Here's one of my personal favorites

~3 lbs boneless chuck roast
1 packet dry onion soup mix
12 oz can of cola

cut the meat into chunks and place in crock pot. Sprinkle onion soup mix on top. Then pour cola over top. Cook on low 8-10 hours. Shred meat with forks or mash with a potato masher and serve on rolls with cheese for sandwiches.

[Guido]

The crockpot makes good food ridiculously easy. I own two crockpots and often have them both going at the same time.

Here's one of my personal favorites

~3 lbs boneless chuck roast
1 packet dry onion soup mix
12 oz can of cola

cut the meat into chunks and place in crock pot. Sprinkle onion soup mix on top. Then pour cola over top. Cook on low 8-10 hours. Shred meat with forks or mash with a potato masher and serve on rolls with cheese for sandwiches.Amen. And that recipe looks awesome.

For my pork or chicken I'll often add:
1/2 cup water, one or two cut up apples, some cinnamon, and a little butter and onion. It's fantastic.

[caseyd123]

Loto do you dump the whole bottle of hot sauce in there?

And Jenny...amen to the onion soup mix. My mom gets a simple london broil, throws the meat in, sprinkles onion soup mix in it... that simple and its my favorite meal that she makes. I might suggest the Cola thing next time!

[davew]

I love crock pots for cooking. The meat is always so tender coming out, easy cooking, what's not to love?

[Loto]

Loto do you dump the whole bottle of hot sauce in there?

Hell yeah. I usually go with a cheap off-brand Goya hot sauce. You want to submerge about half your pile of chicken thighs since the butter and juices will end up submerging the entire thing by the time cooking is done.

I leave it cook for a good eight hours (overnight) and then shred the chicken in the morning. Shredding it will help use up all the leftover sauce/juice. I'll eat it for lunch and toss some in with my eggs and bacon.

[skinny99]

Really a basic Beef Pot Roast Recipe

Ingredients
4Lbs of Bottom Round Roast
1.5-2 large Onions
1-1.5 Lbs Whole/Half Mushrooms
1.5-2 Lbs Carrots
8-10oz of Beer
1 Can of Condensed Cream Of Mushroom Soup
Salt,Pepper,Garlic Salt,

Optional 3-5 potatoes

Step 1) Chop 1 onion up in slices,line the bottom of the crock pot with them.Chop up the other and put it aside.
Step 2) Chop the Carrots up in 1/8" slices put a thin layer on the bottom.
Step 3) Pour most of the can of Soup in the bottom of the pan.
Step 4) Defrost beef and pat dry with a paper towel,rub pepper into the outside of the meat.
Step 5) Heat a pan up with oil and Sear/brown all sides of meat.
Step 6) Put the rest of the veggies in the pot.Leave Mushrooms whole or half.
Step 7) Pour the rest of the Soup and the beer in.
Step 8) APlace meat in Pot,putdd salt,pepper, and Garlic salt
Step 9) Cook for 4-6 hours on high or 6-8 on low.

Eat it up. I just had some and it is awesome. Serve with cornbread and milk!
__________________
"The deadlift is more functional in that it’s very hard to imagine a more useful application of strength than picking heavy *h*t up off the ground" Rip

[coreJack]

This thread is making me hungry. What size crockpot is good for a single person who wants to cook large portions and store the rest for later?

[Casey Dupre]

This thread is making me hungry. What size crockpot is good for a single person who wants to cook large portions and store the rest for later?

In Louisiana, the correct answer would be the largest crockpot you can find ;)

[Casey Dupre]

I just made a chili in mine with ground wild hog, ground beef, deer and pork sausage, and ribeye steak. Browned all the meat first, then threw in crockpot with tons of onions, green bell peppers, tomatoes, onion tops, celery, rotel, and topped it off with Killian's Irish Red. Fantastic!

[Jamie J. Skibicki]

I have a 22 quart and a 6 quart.

22 quart is good for stuff with lots ingredients (sausage and peppers, bee stroganov, chilli). The smaller one is good for roasts, sloppy joes, pulled chicken and pull pork.

[coreJack]

I have a 22 quart and a 6 quart.
And here I was looking at the 3.5 quart crockpots on Amazon. Guess I better upsize that.

[IWillLiveFreeOrDie]

And here I was looking at the 3.5 quart crockpots on Amazon. Guess I better upsize that.

Go as big as you can. Nothing sucks worse than running out of room in your crockpot. Especially if you are doing roasts. The vegetables take up a lot of room before they cook down.

Size really does matter! :D

[Sgsolberg]

I have to admit, I keep misreading the title of this thread as "Crackpots: Best Invention Ever?"

I gotta get some more sleep...

[Guido]

In Louisiana, the correct answer would be the largest crockpot you can find ;)Correct answer. Preferably the size that will allow you to cook an entire large chicken or hamhock. That way you'll have meat to last you for a whole week.

[Chewie_jrc]

Any brand crockpot you folks recommend? Or does it not matter.

[MAD9692]

My crockpot and my Dyson DC Animal vacumn are probably the 2 best purchases I have made over the past few years.

[coreJack]

I ordered one. We'll have to get a SS crockpot recipes thread going soon.

Any brand crockpot you folks recommend? Or does it not matter.
Chewie, FWIW, here's the one I ordered - http://www.cookware.com/Hamilton-Beach-33135-HMB1134.html

[vmarwin]

I have a 7qt crock pot that is great for making solo batches of whatever. Whatever I make usually lasts me about 2 days.

The crock pot is my essential piece of winter cookware. I have one made by Rival (the company that makes the brand "Crock Pot") but due to an awesome wedding present from my parents I have recently upgraded to the All Clad brand version.

Last week I braised a brisket using it. Great result. Here's an all around great braising liquid for any kind of beef roast:

12 oz bottle of beer
12 oz beef stock
3-4 strips of crispy fried bacon, crumbled
1-2 bay leaves
1-2 sprigs of rosemary
2 tablespoons of chopped garlic
1 large onion
8 oz tomato paste
salt and pepper to taste

Sear the meat on each side in a hot oiled skillet on high heat for 2-3 mins/side. Put in crock pot and cover about 1/2 way up the meat with liquid. Depending on the cut of meat, cook 6-10 hrs on low.

[vmarwin]

I just made a chili in mine with ground wild hog, ground beef, deer and pork sausage, and ribeye steak. Browned all the meat first, then threw in crockpot with tons of onions, green bell peppers, tomatoes, onion tops, celery, rotel, and topped it off with Killian's Irish Red. Fantastic!

That sounds awesome! I'm jealous of the accessibility of wild game.

You killed all of those animals with your bare hands right?

[coreJack]

I have a 7qt crock pot that is great for making solo batches of whatever. Whatever I make usually lasts me about 2 days.
Single guy? And you can only get 2 days out of a 7qt crockpot?

I ask b/c my order for a slow cooker was very delayed, so I canceled it, which gives me the opportunity to pick another one. I was going for a 6qt crock, but I was thinking I'd get the first meal and more than a day's worth of leftovers out of it. Are you eating leftovers at every meal?

[Casey Dupre]

That sounds awesome! I'm jealous of the accessibility of wild game.

You killed all of those animals with your bare hands right?

No... hit 'em with a .270 ;)

I mean... of course I did!

[aussieluke]

Correct answer. Preferably the size that will allow you to cook an entire large chicken or hamhock. That way you'll have meat to last you for a whole week.

how do you make one chicken last a whole week? ...one chicken lasts me two days at best!

[vmarwin]

Single guy? And you can only get 2 days out of a 7qt crockpot?

I ask b/c my order for a slow cooker was very delayed, so I canceled it, which gives me the opportunity to pick another one. I was going for a 6qt crock, but I was thinking I'd get the first meal and more than a day's worth of leftovers out of it. Are you eating leftovers at every meal?

Yeah, If you're a single guy a 6-7 qt will be fine. When I said it lasted me 2 days, I should have been more specific. It provided me with about 4-5 solid meals.

That being said, I'm getting married in July and I dont anticipate needing a larger one. The amount my fiance eats, wont make much of a dent.

[coreJack]

Yeah, If you're a single guy a 6-7 qt will be fine. When I said it lasted me 2 days, I should have been more specific. It provided me with about 4-5 solid meals.

OK, thanks. Sounds like the 6qt crockpot I was contemplating will be fine. More than 5 meals of the same dish in a short period of time gets pretty tiring anyway.

[vmarwin]

OK, thanks. Sounds like the 6qt crockpot I was contemplating will be fine. More than 5 meals of the same dish in a short period of time gets pretty tiring anyway.

This is the one I used to have and it was great:

http://www.amazon.com/gp/product/B000FIP91W/ref=pd_lpo_k2_dp_sr_3?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B00008I8NQ&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0M7V5CR7QRZ0049M30V4

It has a removable crock so cleanup is easy, just put it in the dishwasher.

[coreJack]

This is the one I used to have and it was great:
I ordered a 3-in-1 slow cooker. It has 2, 4, and 6qt crocks, which I figure gives me more flexibility for making stuff like dips, etc., or for trying some new recipe without wasting a lot of food if it goes horribly awry.

[aussieluke]

I ordered a 3-in-1 slow cooker. It has 2, 4, and 6qt crocks, which I figure gives me more flexibility for making stuff like dips, etc., or for trying some new recipe without wasting a lot of food if it goes horribly awry.

In my experience it is almost impossible to cock anything up in a slow cooker

meat + veg + liquid = win

I may start a thread with some 'recipe' ideas ...could be useful if others chip in too?

[Gottatri2lift]

Not to steal your thunder, but a cooking/recipe section with subsections of crockpot, bbq, grill, marinades, etc... would be great! I don't know how to go about it, but I will sent a post to Rip and get his feed to see if another section is even possible.

[coreJack]

Not to steal your thunder, but a cooking/recipe section with subsections of crockpot, bbq, grill, marinades, etc... would be great! I don't know how to go about it, but I will sent a post to Rip and get his feed to see if another section is even possible.
I had suggested a crockpot recipe thread earlier in this thread, but yours is a much better suggestion. A dedicated cooking/recipe section with subsections will get way more traffic and posting activity than some random recipe threads that need continual bumping to stay current.

[vmarwin]

It started dumping snow here in eastern NY and all of this crockpot talk made me hungry. I bought 4lbs of chuck and in 6 more hours I'll have some amazing beef stew.

For the record, in my opinion crockpots are second only to smokers for cooking wonderful meat.

I am jealous of you Texans. If I lived there I would have a smoker going at least once a week.

[GVA-66]

My crockpot and my Dyson DC Animal vacumn are probably the 2 best purchases I have made over the past few years.


That's a great vacuum. When I moved to Hawaii for a few years my Dyson DC Animal was in one of the two bags I checked at the airport. I got the strangest looks from security when they had me open my bags to investigate. I wasn't going anywhere without my Dyson.

[aussieluke]

I had suggested a crockpot recipe thread earlier in this thread, but yours is a much better suggestion. A dedicated cooking/recipe section with subsections will get way more traffic and posting activity than some random recipe threads that need continual bumping to stay current.

That is true - though it would only be matter of time before there was a million threads on 'what is teh best meal 4 instant massive gunz and ripped 12 pack abz'

[Rorschach]

That's a great vacuum. When I moved to Hawaii for a few years my Dyson DC Animal was in one of the two bags I checked at the airport. I got the strangest looks from security when they had me open my bags to investigate. I wasn't going anywhere without my Dyson.

What was in the other one? Hairdrier? Curlers? Iron?:D

[GVA-66]

What was in the other one? Hairdrier? Curlers? Iron?:D


Give that man a kewpie doll!!!

Actually, you get 1/3 of a doll (something tells me you want the ass LOL) since you are only partly correct; it did contain a hair dryer, but I don't iron or use curlers.

[coreJack]

That is true - though it would only be matter of time before there was a million threads on 'what is teh best meal 4 instant massive gunz and ripped 12 pack abz'
OK, so how about a Recipes section with stickies for particular types of recipes - e.g., a crockpot recipes sticky, etc. The threads about best meals for instant gunz will just go stale w/o activity.

[aussieluke]

OK, so how about a Recipes section with stickies for particular types of recipes - e.g., a crockpot recipes sticky, etc. The threads about best meals for instant gunz will just go stale w/o activity.

This

[Gottatri2lift]

I had suggested a crockpot recipe thread earlier in this thread, but yours is a much better suggestion. A dedicated cooking/recipe section with subsections will get way more traffic and posting activity than some random recipe threads that need continual bumping to stay current.


I submitted a thread to Rip to ask, then retracted the thread. b/c Recovery's blurb states it is for injuries, rehab and food. Recovery should have subsections. The blurb under recovery is about healing wounds, food and the like. I don't know much about forum configurations and costs, but splitting recovery into 2 groups, injuries and food would be ideal. Food could further be subdivided into crockpot, marinades, smokers, bbq, grill, other, best meal for the gunz (to identify the 12 pack abz group).

[coreJack]

I submitted a thread to Rip to ask, then retracted the thread. b/c Recovery's blurb states it is for injuries, rehab and food. Recovery should have subsections. The blurb under recovery is about healing wounds, food and the like. I don't know much about forum configurations and costs, but splitting recovery into 2 groups, injuries and food would be ideal. Food could further be subdivided into crockpot, marinades, smokers, bbq, grill, other, best meal for the gunz (to identify the 12 pack abz group).
Right, split Recovery into subsections like:
Rest, Diet, Injury, Misc (for stuff like massage, etc.).

I don't think they'll go for further subdividing Diet. So maybe just have various recipe threads that are stickied - e.g., crockpot recipes, smoker recipes, etc.

[Gottatri2lift]

Pieces & ends is now divided into ends & pieces and food and drink!!

Started a thread about the greatest invention ever!!!!! Lets fill it up and add others for bbq and smoker and shit

[Guido]

Pieces & ends is now divided into ends & pieces and food and drink!!

Started a thread about the greatest invention ever!!!!! Lets fill it up and add others for bbq and smoker and shitI like this idea considering how much talk there is about food in this place (and really, who here isn't almost as passionate about eating as they are about training?).

[Gottatri2lift]

I ordered a 3-in-1 slow cooker. It has 2, 4, and 6qt crocks, which I figure gives me more flexibility for making stuff like dips, etc., or for trying some new recipe without wasting a lot of food if it goes horribly awry.


Where did you get a 3-in-1??

[Jamie J. Skibicki]

Target has an 18 qrt 3-1

[coreJack]

Where did you get a 3-in-1??
Bed, Bath & Beyond online.

[mr handy]

I just made a chuck roast yesterday.
1 chuck roast I think 2.5 lb
1 can tomato sauce.
1 bag of carrots
1 bag of pearl onions
1 bag of fingerling potatoes
handful of garlic cloves

I marinated the roast in some Roasted garlic marinade overnight through everything in the pot with some salt and pepper and some of the marinade. through the meat in on top then through in a handful of brown sugar and let it go for about 6/7 hours on low. dished it out into individual servings for the Fiance and myself for lunches. Made about 4/5.

[Gottatri2lift]

Target has an 18 qrt 3-1

Thanks!

[Gottatri2lift]

Mr. Handy - recipe sounds good. I am going to play with it b/c I gotta watch the starches and see what happens. Thinking of adding peppers for the potatoes. Also maybe more spices, garlic is good, but maybe some rosemary.....

[mstrofbass]

Hell yeah. I usually go with a cheap off-brand Goya hot sauce. You want to submerge about half your pile of chicken thighs since the butter and juices will end up submerging the entire thing by the time cooking is done.

I leave it cook for a good eight hours (overnight) and then shred the chicken in the morning. Shredding it will help use up all the leftover sauce/juice. I'll eat it for lunch and toss some in with my eggs and bacon.

Something like this, yes?

http://photos-b.ak.fbcdn.net/hphotos-ak-ash1/hs459.ash1/25246_10100186905576600_7923081_59816733_6615431_n .jpg

[Guido]

^I hope that is actual butter in there and not that margarine shit.

[mstrofbass]

^I hope that is actual butter in there and not that margarine shit.

I'm on a low carb diet, so fuck yes it's real butter.

[coreJack]

Seeing this thread pop up has inspired me to cook a batch of chicken chili overnight.

[mstrofbass]

The crockpot makes good food ridiculously easy. I own two crockpots and often have them both going at the same time.

Here's one of my personal favorites

~3 lbs boneless chuck roast
1 packet dry onion soup mix
12 oz can of cola

cut the meat into chunks and place in crock pot. Sprinkle onion soup mix on top. Then pour cola over top. Cook on low 8-10 hours. Shred meat with forks or mash with a potato masher and serve on rolls with cheese for sandwiches.

This is currently my second half of the week crockpot experiment. Will be done around lunch time tomorrow. :D

[mstrofbass]

This is currently my second half of the week crockpot experiment. Will be done around lunch time tomorrow. :D

Turned out tender, but a bit dry. Needed more cola?

[Chewie_jrc]

Picked up a crockpot on sale last week (5 quart I think) for only $25, woohoo! It's a simple "CrockPot" brand with, Low, High, and Warm settings. It rocks, best purchase ever.

I've just been picking up whatever meat is on sale at the supermarket, throwing in some onion, carrots, celery, etc a little salt/pepper, dump a beer into it and throw it on low all night. Works pretty well.

Any specific meats that work best? Or does it really not matter. I love brisket, how's that in the 'ol crockpot. Any recipes?

[Sgsolberg]

I prefer to avoid chicken in a crock pot, but love pork and beef. I think it is especially nice for an italian style shredded beef for sammiches.

[Guido]

I prefer to avoid chicken in a crock pot, but love pork and beef. I think it is especially nice for an italian style shredded beef for sammiches.At my house we make chicken in the crockpot all the time. It turns out just fine.

Last night I put some stew meat in there with an onion broth. It was fan-freakin-tastic.

[78704]

Something like this, yes?

http://photos-b.ak.fbcdn.net/hphotos-ak-ash1/hs459.ash1/25246_10100186905576600_7923081_59816733_6615431_n .jpg


<sniff> It's so... beautiful.

[jjohal]

I made the chicken thighs last night, pretty damn tasty. They'll be making some sandwiches for the next few days.

[Adalan]

How long did you cook the chicken for? Think this would work with Cornish Game Hens? Got a couple of them in the freezer now.

[jjohal]

I did mine overnight, so maybe 10 hours on low. Used 3kg of thighs. Skinned them cause I didn't want to deal with rubbery skin floating around in there. When I do it again, I'll probably leave the skin on for flavor. I'll also throw some onions and garlic in there.

[Mr.City]

Something like this, yes?

http://photos-b.ak.fbcdn.net/hphotos-ak-ash1/hs459.ash1/25246_10100186905576600_7923081_59816733_6615431_n .jpg

I'm giving this a try tomorrow but with a whole chicken I found in the freezer instead.

[MikeHawk]

^What's the purpose of that much butter? There's no way all of that can get absorbed into the chicken. Or can it?

[Patrick]

This thread's been dormant for a while but it was was great then and it still is now. I just got a new slow cooker (this guy (http://www.amazon.com/Hamilton-Beach-Forget-6-Quart-Programmable/dp/B001AO2PXK/ref=sr_1_1?ie=UTF8&qid=1307502539&sr=8-1)) and I love it. If you're looking for one, it's pretty cheap, has a ton of uniformly positive reviews, and even has a meat probe thermometer to control the thermostat!

The new purchase sent me looking for new recipes, and I found out that the Cook's Illustrated website has released a new database of recipes (Editor's Choice Cookbook Collection) that contains loads of slow cooker recipes. You have to buy a membership and the particular recipe database is an extra $10, but I've found it to be far more valuable than that. I found some okra at the farmer's market so I made a chicken and sausage gumbo that was damn nearly criminally tasty. I think I'll try the chicken thighs with butter and hot sauce on Thursday.

Anyway, if anyone has a secret recipe to share, I'm all ears and would really appreciate it!

[Wayne Riddle]

Nice crockpot, I got the same one a couple of months back.

[Patrick]

So the new slowcooker has a program feature that I have heard lets you keep things warm overnight. In my experience, though, it always dries out meat. Anyone have some wisdom to offer? Should I just cook a load on weekends when I am home for 4-5 hours at a time?

[stolpsTDI]

1 large pork shoulder
1 sliced onion
several cloves of garlic
2 quarts of diced green chilies
several diced potatoes

mmmmmmmmmmmmmmm....

[jon cowie]

What do?

[Jamie J. Skibicki]

I start cooking at before bed and put the crockpot on low. It's done in the morning.

[spar]

I did mine overnight, so maybe 10 hours on low. Used 3kg of thighs. Skinned them cause I didn't want to deal with rubbery skin floating around in there. When I do it again, I'll probably leave the skin on for flavor. I'll also throw some onions and garlic in there.

If you brown off the skin over high heat in a pan before you throw the chicken in to the pot, you increase flavor by an order of magnitude. And it doesn't take that long, either. Remember to deglaze the pan with some liquid and add that to crockpot.

[jon cowie]

If you brown off the skin over high heat in a pan before you throw the chicken in to the pot, you increase flavor by an order of magnitude. And it doesn't take that long, either. Remember to deglaze the pan with some liquid and add that to crockpot.

What does all that mean? Fry the chicken and put the juice in't pot or something else?

[Wayne Riddle]

What does all that mean? Fry the chicken and put the juice in't pot or something else?

Sear it real quick to help lock in the juices. Good thing to do with many cuts of meat.

[mstrofbass]

Now the second best invention ever. Sorry guys.

[spar]

Sear it real quick to help lock in the juices. Good thing to do with many cuts of meat.

The whole locking in juices thing is a myth. Also, even if it weren’t, it wouldn’t be necessary for crockpot cooking. Searing shit is mostly all about flavor.


What does all that mean? Fry the chicken and put the juice in't pot or something else?

What you want to do is take advantage of the flavor extravaganza that is the Maillard reaction: http://en.wikipedia.org/wiki/Maillard_reaction

Make your pan hot like a rocket. Don’t use a lot of oil--just salt and pepper the meat and coat the meat with a very thin coating of some kind of fat to help conduct heat. I recommend ghee, coconut oil, lard, or something that better withstands high heat. Lay the meat in the hot, hot pan. Leave it there and DO NOT TOUCH IT. A regular pan (as opposed to nonstick) is best. That way, you can tell when the meat is ready to be turned because it will become unstuck from the pan when a delicious brown crust has fully formed on the meat. You just give the pan a vigorous shake every once in a while and see if the meat has come unstuck. On a nonstick, you just need to get some experience under your belt that lets you judge when enough time has gone by. Do this for all relevant sides of the meat. Once the meat is browned on all sides, it can go into the crockpot, and it will be even more delicious.

There will probably be brown bits stuck in the pan. That shit is valuable. Don’t waste it. Lower the heat, then pour in a little bit of liquid: broth, wine, cream, water, whatever. You can use hard liquor (whiskey is delicious as a deglazer), but stand back because it will burst into flame. Also, remember that about half of it will burn off, so you might need to add a little additional non-alcoholic liquid. If you want to use hard liquor, pour it into a glass or bowl first--do not pour it directly from the bottle into the hot pan. Use just enough overall liquid to get like a half cm of liquid in the bottom of the pan. Using a wooden or plastic spatula or spoon, scrape up the lovely brown stuff from the bottom of the pan--it will come up easily. (This is the same process used to create fancy sauces in restaurants, by the way.) When that’s done, dump the liquid into the crock pot as well. Everything from your crockpot will taste better if you go through this process.

[Wayne Riddle]

The whole locking in juices thing is a myth. Also, even if it weren’t, it wouldn’t be necessary for crockpot cooking. Searing shit is mostly all about flavor.

True, it won't matter in a crockpot, but what searing does for meats you are dry cooking is lowers the cooking time. Lower cooking time means the meat dries out less, plus searing does add a nice flavor.

[spar]

True, it won't matter in a crockpot, but what searing does for meats you are dry cooking is lowers the cooking time. Lower cooking time means the meat dries out less, plus searing does add a nice flavor.

True re: reducing cooking time.

[Squidy]

I live by the crockpot being a poor as shit uni-student
This "recipe" has come down to my family from the shearing sheds, i've always said if I ever ended up on Death row this would be my last meal
much more of a general idea/guide then a recipe but it's crockpot cooking here kids not rocket appliances.....

Macaroni chops
heap of lamb chops
couple jars of tomato sauce
salt/pepper/herbs/seasoning
worcestershire/barbecue sauce (If you're after a bit of sweetness)
macaroni
cheese(s)

dump the meat and sauces into crock pot and let go for at least six hours
An hour or so before you serve throw a heap of cooked macaroni and a shit tonne of cheese on top

then the most important step
gorge

my uncle suggested this to the cook on the boat he was on during his time in the navy, apparantly it very quickly became a staple
i mean a meat casserole and macaroni cheese, what's not to love right?