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cookingwith_tara said:I absolutely LOVE LOVE LOVE to make Chicken Parmesan in mine. I either purchase the butterflied chicken breast or I cut my regular breasts in half and then beat them with the bottom of a skillet. I soak them in s & p, garlic powder, and buttermilk over night. Then the next day I will bread them in italian bread crumbs and egg. Fry them in a skillet to brown both sides. Then layer in the crock pot; spaghetti sauce, chicken breast, light sauce, provolone slices, shredded cheese (I've used shredded italian blend or cheddar and either worked fine - my preference - italian blend) ending with cheese. You could simmer all day or just a few hours. The chicken is mostly done because you browned it in the skillet before hand. This is so yummy!
pamperedlinda said:We've got a great Meat Tenderizer that you should try
tabnat80 said:I'm making a cheesy chicken soup in mine this weekend. I'm so glad it finally feels like fall out here. I'm making beef stew next week and lasagna soup as well.
Yes, these recipes can be used with any type of slow cooker, including crock pots, multi-cookers, and instant pots.
Absolutely! Many of our crock pot recipes can be modified to fit dietary restrictions such as gluten-free, dairy-free, or vegetarian. Simply swap out ingredients or make substitutions as needed.
The cooking time will vary depending on the specific recipe, but most crock pot recipes take between 4-8 hours on the low setting or 2-4 hours on the high setting.
No, you do not need to preheat your slow cooker before adding ingredients. Simply add all ingredients to the slow cooker and turn it on to the desired temperature setting.
It is not recommended to cook frozen ingredients in a crock pot as it can lead to uneven cooking and potentially unsafe food temperatures. It is best to thaw ingredients before adding them to the slow cooker.