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Does /ck/ have any favorite slow cooker recipes? Here's two of mine
Slow Cooker BBQ Chicken
Requires - 6-8 chicken tenderloins, 1 18oz bottle BBQ sauce, 1/4 cup vinegar, 1 handful brown sugar, dash of chili powder, dash of garlic
Preparation: Place tenderloins in slow cooker, cover with BBQ. In BBQ bottle, combine brown sugar, chili powder, garlic, and vinegar. Shake vigorously until disolved. Pour into slow cooker. Cook on on low for 6-7 hours. Optional: add one cut onion to bottom of slow cooker before chicken. May substitute boneless pork ribs for chicken tenderloins
Creamy Chicken and Potatoes
Requires: 6-8 chicken tenderloins, 5 medium red potatoes, 2 cans cream of chicken soup, 1 can sliced carrots (or one bag fresh baby carrots), one pack onion soup mix
Preparation: Pour carrots and liquid from can into cooker (or baby carrots and 1/4th cup of water). Wash and cut potatoes in half, then quarter the halves. Place in slow cooker. Place tenderloins on top of potatoes, sprinkle in onion soup packet, cover with cream of chicken soup. Fill one soup can with water and pour over soup. Cook on high for 1 hour, continue to cook on low for 5 to 6 hours.
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>>9416568
Both look awful.
1) A whole fucking bottle of BBQ sauce for only 8 tenderloins? That's more sauce than chicken by a large margin. And why are you putting tenderloins in the slow cooker anyway? A cut of meat from the leg is much better suited to braising.
2)Canned cream of chicken soup? Packet of onion soup mix? That's going to be salty as fuck. What's wrong with using actual onions and cream? And of course the same comments stand about the type of chicken meat used.
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>2 cans cream of chicken soup, 1 can sliced carrots (or one bag fresh baby carrots), one pack onion soup mix
The 50's called and all the housewives are gathering to share recipes and you're invited.
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>>9416693
Barbacoa:
Take beef cheek meat, trim off any larger pockets of fat or gristle. Rub with salt. Sear all sides on the grill (preferably over wood).
Transfer the meat to the slow cooker after searing. Add one onion, one poblano, 2 jalapenos, all cut in half. Add a couple each of dried ancho and guajillo chilies. 1 heaping Tb Mexican oregano. Pour in a can of cheap beer.
Run until the meat is fall-apart tender, maybe 8 hours on low; serve with pico and freshly made tortillas.
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>>9416740
That sounds delicious, but no onion and garlic? Do you think I could substitute chuck or shank since we don't have cheek meat here?
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>>9416783
There is onion in the recipe. You could add garlic if you like though personally I don't think the flavor matches.
Yes, you could sub chuck or shank. When I make it I normally use some chuck anyway to cut the fattiness of the cheek.
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