I have to be honest, I'm not going to read 255 posts on this subject, but I just saw this thread and have to add my favorite: Sauerkraut with white potatoes and Brats and Sausages. My absolute slow-cooker favorite!!!

The Double Deuce said:

I have to be honest, I'm not going to read 255 posts on this subject, but I just saw this thread and have to add my favorite: Sauerkraut with white potatoes and Brats and Sausages. My absolute slow-cooker favorite!!!

I LOVE having that one. Unfortunately, I'm married to a woman who absolutely hates sauerkraut and the smell of it.

Colonels_Wear_Blue said:

I LOVE having that one. Unfortunately, I'm married to a woman who absolutely hates sauerkraut and the smell of it.

I know some attorneys.

Colonels_Wear_Blue said:

I LOVE having that one. Unfortunately, I'm married to a woman who absolutely hates sauerkraut and the smell of it.

Same here.

She’s really not that picky but hates three of my favorite foods. Sauerkraut, salmon patties and brown beans...

The Double Deuce said:

I know some attorneys.

???

MBWC41 said:

Same here.

She’s really not that picky but hates three of my favorite foods. Sauerkraut, salmon patties and brown beans...

Are you married to my wife?

ChickenWyngz said:

Are you married to my wife?

I’m doubtful both of us could afford the membership to this site if we were married to the same one lol

Slow cooker chicken thighs are one of the easiest dinners in the world. My wife and I will usually make a whole tray of chicken thighs from Kroger and end up with two night's worth of dinner plus a lunch tossed in there.

We either use boneless skinless thighs, or we'll get bone-in, skin-on and pull the skin off the thighs before they go into the slow cooker because the skin just ends up kinda soggy and acts as a barrier to prevent the sauce from soaking into the meat. Anyway, for a regular 7-quart size crock pot, we'll put in a full tray of chicken thighs (about 10), and then dump two bottles of barbecue sauce in. Set it on high for about 6 hours, and the meat will be falling apart as you take it out at the end of things. Easy-peasy.

The barbecue sauce ends up mixing with all of the juice and rendered fat from the thighs, so I don't waste my money on any particularly expensive sauce....I usually just go for the Kroger brand Kansas City-style or the Kraft Original barbecue sauce. El cheapo.

7 minutes ago, Colonels_Wear_Blue said:

Slow cooker chicken thighs are one of the easiest dinners in the world. My wife and I will usually make a whole tray of chicken thighs from Kroger and end up with two night's worth of dinner plus a lunch tossed in there.

We either use boneless skinless thighs, or we'll get bone-in, skin-on and pull the skin off the thighs before they go into the slow cooker because the skin just ends up kinda soggy and acts as a barrier to prevent the sauce from soaking into the meat. Anyway, for a regular 7-quart size crock pot, we'll put in a full tray of chicken thighs (about 10), and then dump two bottles of barbecue sauce in. Set it on high for about 6 hours, and the meat will be falling apart as you take it out at the end of things. Easy-peasy.

The barbecue sauce ends up mixing with all of the juice and rendered fat from the thighs, so I don't waste my money on any particularly expensive sauce....I usually just go for the Kroger brand Kansas City-style or the Kraft Original barbecue sauce. El cheapo.

I am going to make this simple meal only with Stubbs Sweet Heat.

I was at the grocery store last night and they had 4 chuck roasts in the manager's special bin at $3.09 a pound with a "cook or freeze-by" date of today. I bought all 4 of them, threw three of them in the deep freeze in the basement, and I've had one going in the slow cooker since about 10:00 this morning. At this point in the day each time I'm near the kitchen, the smell has my mouth watering.

I made a Mississippi Pot Roast. It's one of the best output-to-effort recipes I've got, hands down. Turns out amazingly each time. If my wife and I are being ultra-lazy (like today), we just buy a container of Bob Evan's mashed potatoes from the grocery, too, and it's about the most effortless dinner you can come across (@spindoc & @The Double Deuce I know you guys like low-impact cooking).

Mississippi Pot Roast:

(1) 3 to 4 pound beef chuck roast
(1) 1 oz. packet ranch dip mix
(1) 1 oz. packet aus jus gravy mix
(1) 4 oz. stick of butter, sliced
(1) 16 oz. jar of pepperoncini peppers with brine (I use Mezzetta brand Golden Greek Peperoncinis...they're whole peppers instead of sliced.)

Most recipes I came across call for the roast to be seared in a skillet before you put it in the crock pot to add depth of flavor to the roast, but more often than not I don't bother, haha. Cook it on low for 6-8 hours, and it's absolutely fantastic. You can fiddle around and tweak it to your liking pretty easily too. Like sometimes if I've got carrots handy I'll add those into the crock pot, or sometimes I'll get a little 8 oz. tub of fresh mushrooms and add that in. You can also vary what you do with the peppers. We like whole peppers, but my brother's family likes getting sliced pepper rings. You can change up mild/medium/hot heat on the peppers, go with a whole jar, half jar, quarter jack, with or without the brine...you can use banana peppers in place of pepperoncini...it's pretty easy to come out with a great roast, regardless.

We prefer it over mashed potatoes or rice. Egg noodles work well too, and my brother's family apparently likes having it on hoagie buns with provolone cheese.

I like low-impact everything, @Colonels_Wear_Blue.

Best recipe I ever got was from CWB.

On 7/11/2024 at 5:43 PM, Colonels_Wear_Blue said:

I was at the grocery store last night and they had 4 chuck roasts in the manager's special bin at $3.09 a pound with a "cook or freeze-by" date of today. I bought all 4 of them, threw three of them in the deep freeze in the basement, and I've had one going in the slow cooker since about 10:00 this morning. At this point in the day each time I'm near the kitchen, the smell has my mouth watering.

I made a Mississippi Pot Roast. It's one of the best output-to-effort recipes I've got, hands down. Turns out amazingly each time. If my wife and I are being ultra-lazy (like today), we just buy a container of Bob Evan's mashed potatoes from the grocery, too, and it's about the most effortless dinner you can come across (@spindoc & @The Double Deuce I know you guys like low-impact cooking).

Mississippi Pot Roast:

(1) 3 to 4 pound beef chuck roast
(1) 1 oz. packet ranch dip mix
(1) 1 oz. packet aus jus gravy mix
(1) 4 oz. stick of butter, sliced
(1) 16 oz. jar of pepperoncini peppers with brine (I use Mezzetta brand Golden Greek Peperoncinis...they're whole peppers instead of sliced.)

Most recipes I came across call for the roast to be seared in a skillet before you put it in the crock pot to add depth of flavor to the roast, but more often than not I don't bother, haha. Cook it on low for 6-8 hours, and it's absolutely fantastic. You can fiddle around and tweak it to your liking pretty easily too. Like sometimes if I've got carrots handy I'll add those into the crock pot, or sometimes I'll get a little 8 oz. tub of fresh mushrooms and add that in. You can also vary what you do with the peppers. We like whole peppers, but my brother's family likes getting sliced pepper rings. You can change up mild/medium/hot heat on the peppers, go with a whole jar, half jar, quarter jack, with or without the brine...you can use banana peppers in place of pepperoncini...it's pretty easy to come out with a great roast, regardless.

We prefer it over mashed potatoes or rice. Egg noodles work well too, and my brother's family apparently likes having it on hoagie buns with provolone cheese.

This is my absolute favorite way to cook a pot roast. We use spicy ranch mix instead of the plain, and usually serve it over brown rice or egg noodles. We also add 1 large onion and mushrooms to the recipe.

On 7/11/2024 at 5:43 PM, Colonels_Wear_Blue said:

I was at the grocery store last night and they had 4 chuck roasts in the manager's special bin at $3.09 a pound with a "cook or freeze-by" date of today. I bought all 4 of them, threw three of them in the deep freeze in the basement, and I've had one going in the slow cooker since about 10:00 this morning. At this point in the day each time I'm near the kitchen, the smell has my mouth watering.

I made a Mississippi Pot Roast. It's one of the best output-to-effort recipes I've got, hands down. Turns out amazingly each time. If my wife and I are being ultra-lazy (like today), we just buy a container of Bob Evan's mashed potatoes from the grocery, too, and it's about the most effortless dinner you can come across (@spindoc & @The Double Deuce I know you guys like low-impact cooking).

Mississippi Pot Roast:

(1) 3 to 4 pound beef chuck roast
(1) 1 oz. packet ranch dip mix
(1) 1 oz. packet aus jus gravy mix
(1) 4 oz. stick of butter, sliced
(1) 16 oz. jar of pepperoncini peppers with brine (I use Mezzetta brand Golden Greek Peperoncinis...they're whole peppers instead of sliced.)

Most recipes I came across call for the roast to be seared in a skillet before you put it in the crock pot to add depth of flavor to the roast, but more often than not I don't bother, haha. Cook it on low for 6-8 hours, and it's absolutely fantastic. You can fiddle around and tweak it to your liking pretty easily too. Like sometimes if I've got carrots handy I'll add those into the crock pot, or sometimes I'll get a little 8 oz. tub of fresh mushrooms and add that in. You can also vary what you do with the peppers. We like whole peppers, but my brother's family likes getting sliced pepper rings. You can change up mild/medium/hot heat on the peppers, go with a whole jar, half jar, quarter jack, with or without the brine...you can use banana peppers in place of pepperoncini...it's pretty easy to come out with a great roast, regardless.

We prefer it over mashed potatoes or rice. Egg noodles work well too, and my brother's family apparently likes having it on hoagie buns with provolone cheese.

When my wife had back surgery a few years ago, a friend brought us this. My wife absolutely loves it and fixes it a couple times a month. She does sear the roast before tossing it in the crackpot with everything else. It's probably her second favorite supper right behind anything that she doesn't have to fix.

This is another easy-peasy slow cooker dinner. Made it last night and for the minimal effort that goes into it, it's an absolute banger. The most time-consuming task is the 2 minutes it takes to get out a cutting board and chop the onion.

I had leftovers for lunch today and they were just as good as they were last night. Most of the ingredients are odds and ends you probably already have in your kitchen already, too.

Slow Cooker Swedish Meatballs:

(1) 32 oz. bag frozen cooked meatballs
(1) medium yellow onion, chopped
(1) 8 oz. container fresh sliced mushrooms
(2) cups of beef broth
(1) 10-1/2 oz. can cream of chicken soup
(1) 12 oz. bag dried egg noodles
(1/2) cup of sour cream
(2) tablespoons steak sauce
(1) tablespoon Worcestershire sauce
(1) tablespoon dijon mustard
(1) tablespoon garlic, minced
(1) tablespoon dried marjoram
(1) tablespoon dried parsley flakes
(1) teaspoon onion powder
(1/2) teaspoon black pepper
(1/2) teaspoon salt

Add the frozen meatballs to a crockpot. Chop the onion and add in with the meatballs. Empty the can of cream of chicken soup to the crockpot along with the mushrooms, beef broth, Worcestershire sauce, steak sauce, and dijon mustard. Season everything with salt, pepper, onion powder, marjoram, and minced garlic and mix to combine.

Set the crockpot on low for 4-6 hours. After 4-6 hours, boil the 12-ounce bag of egg noodles until cooked through. Strain the noodles and add them to the crockpot and then mix in 1/2 cup of sour cream (you can add more sour cream if you want it creamier), top with dried parsley, and serve.