Slow Cooker Recipes are THE most popular recipes on the site (you may know them as crock pot recipes or crockpot recipes).
There may be a huge Instant Pot craze going on right now but there is a time tested product in almost every American household right now we all know and love that isn’t going anywhere. The slow cooker!
When it comes to picking the right slow cooker (crock pot) for you, you just have to pay attention to the size of the recipe you are making. We own all different sizes and types of inserts (having a slow cooker with an aluminum insert allows you to brown your roast on the stovetop before cooking and saves you washing a large pot!).
For chicken thigh recipes where we don’t add liquid to the recipe so we end up with crispy skin (yes you heard me right, crispy skin!) – Crisp and Juicy Slow Cooker Chicken and Slow Cooker Brown Sugar Garlic Chicken are the two most popular crispy crock pot chicken recipes on the site.
Slow Cooker Chicken Recipes are among the most popular slow cooker recipes on the site. Looking for a whole one, we have a Slow Cooker Rotisserie Chicken with perfect thin, crispy skin, right up your alley.
Looking for delicious, seasoned chicken thighs? Look through the entire section to find more!
Slow Cooker beef recipes may not be as popular as chicken recipes but cooking with chuck roast in the slow cooker is the most tender, hands off cooking you’ll ever do!
Cooking with pork, especially pork loins or shoulder (pork butt) cuts is perfect for your slow cooker. The fat marbling in the shoulder and the fat cap in the loin are the perfect cut to cook low and low.
Instead of just using your crockpot for just pulled pork we like to kick things up a notch with fun flavors.
Crockpots and Soups are meant to be together, cooking liquids low and slow allows flavors to come together and make a deep, authentic, delicious flavor with none of the work.
The only thing to remember when making crock pot soups with non-crock pot recipes is that you’ll need less liquids. If you use a standard recipe that calls for 6 cups of broth, cut it back to 4 cups as you won’t have any liquids that cook down.
That being said, if you’re cooking with rice or potatoes I would caution you to keep the liquids the same as they will be absorbed with the starches.