I’m a slow cooker newb. I’ve used mine once. For shredded chicken.
My MIL passed down a stew recipe to me that my husband has really fond memories of eating. She made it on the stove, but living in a NYC apartment, having a gas stove on for an hour and a half just makes me nervous. My husband also mentioned that the one thing he didn’t like about it was that the pork was too tough and he even thinks a slow cooker would make it much more tender.
I’m sharing a photo of the recipe and instructions.
My questions to you experts is what heat setting would you use for your slow cooker, how long would you run in, and is there anything else you’d change about the recipe if you were going to use a slow cookers? Or am I ok to put everything in at once and let it run, or is there anything I need to prep/pre cook?
Thank you so much!
by CelestiallyCertain
5 Comments
Definitely cook on low. Just throw everything in the pot for 6-8 hours except add the egg noodles 30 min before serving. Not sure if carrots & apples might turn to mush though. Maybe add those toward the end also.
That’s SO MUCH olive oil.
I just do this generally for everything but 6 hours on high heat and 8 hours on low heat! I personally would just chuck everything in on leave it until it’s time (maybe add water if you need to half way). But today I’ve just cooked gammon and added a little bit of water on high, and then I’ll just finish it off in the oven later! But yours is similar except you’re adding a lot more ingredients.
Any type of pork or beef recipe I will always sear in a pan first with olive oil or butter and some minced or fresh garlic and add the meat and drippings into the crock pot rather than just putting in raw meat.
Also I like my broth / liquid on the thicker side so I will take a 1/2 to a cup of the liquid and whisk in some flour and then add back to the pot about 30 minutes from the end.