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Found 11 results

  1. Amber1210

    Coconut Milk

    So I JUST added the Coconut Milk to the slow cooker recipe (Pg 233) for the full cook time (7-8 on low) rather stirring in after the cook time. NOT a morning person. Did I just ruin my dinner?
  2. saraecoppola

    Anyone tried to cook this in a crock pot?

    Has anyone ever tried to cook the pork shoulder with butternut squash, kale, and tomatoes (p. 344) in a slow cooker? It takes about 3 hours in the oven and I'm wondering if I can just do it in my crock pot for a longer cook time.
  3. What are your favorite Whole 30 slow cooker meals? Mine is nomnom paleo's Kalua Pig: http://nomnompaleo.com/post/10031990774/slow-cooker-kalua-pig
  4. Jessica Precht

    What's the best crock pot?

    My current crock pot, which I use frequently, is not very good. I'd like to slow cook a chicken while I'm at work but the low setting leaves me with dry, stringy meat in a bowl of liquid. I'd like some of that liquid still in the meat, you know? I came home from work early this week to find the chicken fully cooked after only 4 hours, so that is probably the problem. I am going to replace the thing and I'm willing to spend enough money to get something good. My 1st thought was to find a crock pot where you can program the temperature, not just trust whatever the manufacturer thinks is right for high or low. For instance, if I want my chicken to cook to 165°, wouldn't it be great to set the crock pot to 165°? It couldn't possibly overcook like that. The meat would (eventually) come to a perfect temperature all the way through. NPR has a podcast on that and it was really interesting. Unfortunately, I can't find anything like that. Here's the best of what I have found. Does anyone have something to add that might help me choose? Hamilton Beach 33967 Set 'n Forget 6-Quart Programmable Slow Cooker - Programmable Slow Cooker With Spoon/Lid (33967) - no temp program but it does have a "probe" setting with an attached thermometer. It will drop the heat to warm when it reaches the right temperature. Will that do what I want it to do? Or will it cook on 300° until the whole item is done, thereby overcooking the white meat? $49.99 Cuisinart MSC-600 3-In-1 Cook Central Multi-Cooker: Slow Cooker, Brown/Saute, Steamer, 7-quart (recommended by Tom in another post) - the metal insert is light. Can brown/saute meat. Lid fits well. Although it has temperature settings, the ability to change the slow cooker setting is limited to high/low/simmer. Is the low setting low enough not to overcook a chicken? $159 Rival with touchscreen - recommended by cooks illustrated - the "low" setting is not too hot like most modern crocks. Lots of anecdotal recommendations but the Amazon reviews are mixed. It appears that Rival brand is the same as Crock Pot. I think it's this one: Crock-Pot SCVT650-PS 6-1/2-Quart Programmable Touchscreen Slow Cooker $79.99 On the other hand, you can get a Rival in 18 QUART size which would make for a great thanksgiving turkey! $49.99
  5. I am making bone broth for the first time in my life and I'm using my slow cooker. It's been about 18 hours now, I was thinking to go to 24 and stop, but I see the water level has dropped about 3/4 of an inch...is that normal? And can I just add a little more water now to bring the water level up? Or just let is be and I'll have a little less that what I initially poured? I only opened the lid once at around an hour into it, but since then the lid has been down.
  6. Tina R

    Free Paleo Cookbook

    Paleo slow cooker recipes. This was free on Amazon at the time of posting. It may not be free for long. Check the price before you buy it. http://www.amazon.com/gp/product/B00RAQU49E/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00RAQU49E&linkCode=as2&tag=180degr-20&linkId=WEBUZM5PNAPTVNYL. Enjoy!
  7. Hi folks! I'm a semi-vegetarian working my way back to eating beef/pork. For the record, the reason why I stayed away all these years is taste and texture, especially of ground beef. I just got done reading the post about returning to meat eating and one of the suggestions was to cook your meat slow... i.e., slow cooker. I have a slow cooker. I love my slow cooker (because I'm a busy working mom and I love that I can set it up, and dinner is ready when I get home)! But I need some Whole30 compliant recipes that include beef/pork! Help? I also have a Dutch Oven that I love... because the things I cook in that cook pretty quick. So if anyone has any Dutch Oven recipes, too... bring it on, please! -AJ PS: I think a pressure cooker is also in my immediate future. I remember my mom making beef stew in one when I was a kid. I hated it and thought it was gross. (The beef. Not the veges! lol)
  8. Hi All, So far, I have made two of nom nom paleo's slow cooker recipes- Korean short ribs: http://nomnompaleo.com/post/3762844557/slow-cooker-korean-grass-fed-short-ribs Kahlua pig: http://nomnompaleo.com/post/10031990774/slow-cooker-kalua-pig Both recipes came out really, really greasy- to the point where I can't eat very much and feel poorly afterward. The cuts of meat I purchased are similar in appearance to those in the photos (though conventional meat, not grass fed, as I don't have access to grass fed meat). When draining the crock, both recipes produced about a cup of liquid fat! Am I doing something wrong or are those cuts of meat just naturally fattier than what I'm used to? It was the first time cooking both kinds of meat for me, so I am not sure. Thanks!
  9. I've decided to bite the bullet and invest in a slow cooker, but there are so many to choose from. Can anyone recommend a good slow cooker, about 6-6.5L? I've read a few reviews on Amazon (UK version) and a common complaint is that the "low" setting is too high. Thanks
  10. Alicia Jaybird

    Favorite Slow Cooker Recipes

    This post is a spin-off of a request in the "Off Track/Staying on Track" category. Lack of preparation and stress are the two factors that make it easiest for me to go tumbling off track. I mentioned in that thread that making meals in the slow cooker and portioning them out to eat later in the week or freeze for a mental rainy day is my best response. On that note, I'd love for this post to be a round up of many Whole30ers favorite slow cooker recipes or tips. My one not-exactly-a-recipe slow cooker tip is to throw chopped carrots, celery, and onions in the bottom of a crockpot. Put a 3-4 lb beef roast in on top of the vegetables. Add salt, pepper, and whatever spices you desire. Cook on low for 6-8 hours. Voila! The slow cooker makes everything so simple. Here are a couple easy to follow recipes that I've enjoyed: Crock Pot Lemon Pepper Chicken from the Food Lovers' Primal Palate (so easy, moist, and deeelish) http://www.primal-palate.com/2012/01/crock-pot-lemon-pepper-chicken.html Top Sirloin Roast from Rubies and Radishes http://www.rubiesandradishes.com/my-blog/2011/04/grock-pot-top-sirloin-roast.html To make my Whole30 version of a TV dinner, I'd steam some kale or spinach and maybe make a roasted vegetable mash, then fill Pyrex or Tupperware containers with all three, refrigerate til chilled, then freeze. It is wonderful to be able to come home after a long day, thaw a container from the freezer, and go to town. It feels like cheating because there's no cooking involved at the moment I'm most stressed!
  11. I am SO glad I didn't add extra liquid last night. I started cooking my pulled pork in the slow cooker yesterday and before bed it was almost dry, but I could see the onions were not mushy, so I didn't add any liquid (recipe said not to), I was afraid it was going to burn dry overnight. I didn't have all the spices in the recipe (we don't have many powders here that aren't full of crap) so my spices were ground cumin, ground coriander and a two dried chipotle chillies cut into smallish chunks. I put the pork on a bed of small pickling onions (a yellow onion you can fit in your mouth, almost). This morning it was soft and tender but the crockpot is about half full of liquid. It's short an hour or so of cooking time, but not sure whether to cook it in the liquid or dry it out somehow. I wasn't sure what to do, so I popped it in the fridge and went to work. Now it's ice cold and has a thick layer of fat floating on the top of the liquid. What should I do? Drain off the liquid and crisp up the meat a bit in a pan? Remove the fat layer? Warm it up, shred it and to heck with the extra liquid? Does anyone season the pulled pork after it's cooked? Does anyone cook it until it's crispy? (not sure if this is fried, or just dried out) I'm Australian, so my experience of pulled pork is limited to Mexican restaurants. My butcher assured me I have the right meat cut (called the Forequarter Pork Roast here), but he's never had pulled pork. It came in a butchers string net (I cut this off this morning, meat is nice and soft and has that proper "pulled apart" look to it), but I think thie net is more for keeping the shape if you cook it as a roast.