Tip: get frozen veggies mixes, it’ll make your life easier
Dutch Pea Soup
- A fuck ton of split peas (soak overnight)
- Broth
- Smoked sausage
- Bacon
- Veggies
- Season to taste
Day Chili
- Can of beans
- Can of chickpeas
- Can of tomatoes
- Veggies (I like squash, corn, parsnips)
- I guess you can add meat if you really want
- Season to taste (use a shit ton of chili powder and cumin)
Really you can make just about any soup with a base of broth or tomatoes, veggies, and whatever else you want to toss in. Most of the flavor is gonna be in the seasoning. The slow cooker will draw out the water in the veggies so you need less broth than you may think.
Chicken soup.
Chicken stock, chicken, carrots, onion, celery. Add noodles if you like.
Pulled pork:
- 1 red onion, thinly sliced, on the bottom layer
- A piece of pork (shoulder is probably best but I’ve also done tenderloin), trimmed
- 1/2 cup BBQ sauce poured over the meat
Cook about 3-4h on high or 6-8ish on low. Remove pork, shred with a fork, return to slow cooker & stir everything up together before serving.
As an alternative to the bbq sauce: hot sauce (cayenne based usually), spicy brown mustard, and some (apple cider) vinegar
Any kind of meat with a can of Campbell’s cream of whatever flavour of soup, 1 pack dry onion soup mix and potatoes always turns out good.
Carnitas
- Pork shoulder
- Oranges
- Limes
- Salt
- Oregano
Dump it all in a pot, come back in 4 hours. Optionally, crisp it up in a pan or under broiler.
That’s perfect for the multi device with airfryer. You can get nice crispy tips.
Few more ingredients but my carnitas have always been a crowd pleaser
- Pork shoulder
- Coke
- Orange juice
- Chicken stock
- Canned Chipotles in adobo
- Onions
- Garlic
- Spices - I mix it up a bit, but salt, pepper, cumin, cayenne, and oregano will usually get you there. Packet or two of taco seasoning would probably do the trick as well
I tend to eyeball everything, but usually about a 12oz can of coke, oj and stock until it looks right, one onion chopped up, however many cloves of garlic I feel like peeling and chopping
If the pork shoulder fits I do it in a pressure cooker on high about 2 hours, if it doesn’t I do it significantly longer in a slow cooker
When it’s falling apart, pull the bones out, shred (I like to use a mixer)
Then like you, crisp it up under the broiler, and maybe mix in some of the cooking liquid
In my country we are used to eat every part of the animals so I have many recipes, but non you would like lol. Once I said my favorite dish ever was oxtail and people freaked out. Btw, Oxtail and potatoes in the pressure cooker is enough. Omg so goooooooood
bull testicles
That’s bizarre. Oxtail is pretty common in the states these days. At least in California. So good indeed!!
Oxtail soup is amazing. I make it with a whole bottle of wine, and never eat it the first day. Unfortunately oxtail is very expensive here right now.
wow rrally? here is really cheap
So pricey I used short ribs instead the last time I made the soup, because it worked out cheaper! I don’t know what is going on but they are. Enjoy it while you can, all the odds and ends that used to be cheap are not anymore, here.
Country style ribs with baby carrots.
Pack of boneless country style ribs Season to taste Cook on high pressure for 30min Release pressure and add a few bags of baby carrots and reseal and cook for 15min more.
I got to go to up to 7 ingredients and I’m counting the four mandatory veg as one ingredient (1 cup each of carrot, onion, celery and 1 tablespoon of diced garlic) that I call mirepoix.
African ground nut stew:
10 chicken thighs 4 cups of mirepoix Large can of diced tomatoes Can of tomato paste Cup of chicken stock 2 cups of mushrooms
High pressure for 28 mins
Stir in 3 tablespoons of unsweetened peanut butter to thicken If you want to make it 8 ingredients then add hot sauce to taste.
Do you eat meat? Big hunk o’ pork is one of the favorite meals of my kids. Salt the meat then broil or sear it in a pan. Put it in the slow cooker. Use broth, water, or wine to deglaze the pan and pour that over the meat.
Cut a couple of garlic heads in half horizontally, you don’t have to peel them. Toss them in.
Pour in the rest of the bottle of wine or box of broth, some orange juice is good too, lime if you didn’t have wine. Or some vinegar works if you don’t have lime. If you have cilantro put the stems in, if you don’t, don’t worry about it.
Close and cook on low all day. We usually have it with rice and black beans the first day, it’s good in tortillas with salsa, good on nachos, good in enchiladas, it’s just good
Corned beef and cabbage. Corned beef, one onion, 2 cups of water, can of guiness. Pressure cook on high for 90 minutes. Slow release.
Remove beef, cover with a mix of brown sugar and honey. Broil/grill/torch to carmelize/burn the sugar a bit.
While you’re doing that, you throw the cabbage, potatoes, and carrots into the broth and pressure cook on high for 5 minutes-quick release.
Veggies will be done same time as beef is seared.
Enjoy.
Ground beef and gravy over mashed potatoes. Simple and delicious. Open a cam of beans and you got a meal. Alternatively, ground beef and teriyaki sauce over rice.
sausage & peppers & onions
just chop them up or don’t… and throw them all in. Sometimes I add sweet potato and or lentils
Curry.
- curry paste
- coconut cream
- whatever veggies and legumes you have
- a side of rice
Love that idea. Not sure why I never thought of making curry in the slow cooker! Do you used dried beans/legumes? Or canned/soaked?
Beans take a really long time to cook, so I like lentils better. But I do have cans of beans and of chickpeas sometimes
