I need some more tried and tested crockpot meals that's don't dry off after 8-9 hours in the crockpot. Most recipes I see are 4-6 and if I go longer the meat turns out super dry. Unless it's a super fatty piece like a pork shoulder.
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I would look for recipes that cook in more juices. You could probably do any soup or stew recipe. Here are some recipes I've used that aren't soup recipes.
Cilantro Lime Chicken: http://ashleynoelbarnes.blogspot.ca/2013/05/10-freezer-to-crockpot-meals.html?m=1
Chicken Enchilada Pasta: http://crockpotgourmet.net/2014/07/11/crockpot-enchilada-pasta/
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Chicken & Dumplings:
2-3 chicken breast halves
2 Cans condensed cream soup (I use chicken or celery)
2 C Milk
1 packet ranch seasoning
1 package frozen veggie of choice
1 package grands biscuitsMix soup and milk together with ranch packet. Add chicken cook on low all day. When you come home - shredd the chicken and add the veggies.
You have two options with the biscuits 1) cook as normal in oven and serve the chicken over them. 2) cut into quarter and place in crock pot for 30-45 mins.
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I like the chicken tortilla soup from center cut cook:
http://www.centercutcook.com/slow-cooker-chicken-tortilla-soup
But we skip the tortillas in the soup and the making your own tortilla strip part and just put chips on top. Easy and flavorful! -
Crockpot lasagna.
I'm away from the house for 8+ hours as well. Instead of turning it on low, I put it on warm. It cooks the food more slowly, but won't dry it out as badly.
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@regberadaisy: Tried and True in the crockpot for 9-10 hours a day. I have a timer on mine so I usually set on low for 8 hours and then it stays warm until we eat.
Korean Tacos:
http://www.hellobee.com/2014/05/15/korean-tacos-a-slow-cooker-meal/
French Dip:
http://www.simplyscratch.com/2012/02/crock-pot-french-dip-sandwiches.html -
Following! I have the same issue-- I need recipes that can sit 9-10 hours.
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I've got this in the crockpot today (for 9 hours) I'm hoping because it's such a big piece of meat it won't dry out too much!
http://www.food.com/recipe/crock-pot-rotisserie-style-chicken-448861
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Sesame honey chicken is good. I always serve it with broccoli and rice.
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Almost all of the meatball type recipes I have tried in the crockpot turn out good because they simmer in a sauce.. as long as you only set it to cook on low for the time instructed, and program it to sit at warm for the rest of the time. And try not to let any of the meatballs touch the edge of the crockpot (sometimes they burn). I make this one at least once or twice a month: http://www.skinnytaste.com/2011/11/crock-pot-italian-turkey-meatballs.html
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Chicken Tacos - 1 envelope of tacos seasoning, 1 jar of salsa and 6 frozen chicken breasts. Cook for 6+ hours. (I usually have it switch to warm about an hour before dinner). When you get home take out the chicken and shred with a fork and put it back in there to keep warm.
I also agree with any soups/stews you should be able to cook for the amount of time listed and then switch to keep warm if your crockpot allows.
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I typically do a regular recipe, but with frozen meat when it needs to cook that long. Works like a charm every time!
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We do brisket for 10 hours on low. I don't have a recipe link but it's based off a recipe we found in a cookbook...we put carrots slices and potato cubes in the bottom, a small amount of water (eyeball about a centimeter or less deep) in the bottom, put the brisket in, and then a packet of French onion soup mix and a small can of tomato paste.
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@Alivoo01: my crockpot doesn't get hot enough on warm to cook at all- a mistake I found at the end of the day.
Sounds like yours is fine but something to be aware of with different crock pots. I have mostly done stews all day and not had a problem. Make sure it's pretty full (a more empty pot seems to cook faster) and doesn't have a lot of sugar, as it seems to burn faster (like BBQ chicken).
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I do a pork shoulder or Boston Butt on low for 10 hours. I rub it with preferred seasonings, add a few tablsespoons of minced garlic and a can of beef broth and cook. Then you just lift out and shred and it makes great BBQ sandwich meat you can add any BBQ sauce to.
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I have added liquid to the recipe and monkeyed with the timing/heat levels to help with this too. I'll set it to a lower temp for the same amount of time, or sometimes I'll have it cook on low for part of the time and use the timer to switch to warm (which on my crockpot, keeps the food at a pretty strong simmer) earlier than suggested.
There have been some fails though, and then I eat burned pasta leftovers for lunch while my coworkers laugh at me
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@LuLu Mom: how did it turn out?
@Eko: have you made the cilantro lime chicken in the crockpot all day? I've found with boneless chicken breast because they're so lean they get extremely dried out even when I cook with a ton of liquid!
Soups and stews are great....in the fall.
@MrsYellowJacket: I know others have had success doing it that way! I need to try it too! Do you put it in completely frozen or partially?
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@regberadaisy: Straight from the freezer!
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@regberadaisy: OMG so good! seriously so delicious and moist not dry at all! It fell off the bone. My DH said "I could eat this once a week"
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@regberadaisy: do you like chicken thighs? Those do really well in the crockpot and can be subbed for chicken breasted.
When I prep for the crockpot, I buy fresh meat, brown it, then freeze it. Gives the food a deeper flavor.
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@regberadaisy: it hasn't dried out for me in that recipe. You could also use something like chicken thighs if you don't want to use chicken breast. I would remove the skin before cooking and the bone in will help keep it moist and the bone just comes right out once it's cooked.
Soups and stews are good for fall. You could also make a chili recipe.
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Definitely use boneless skinless chicken thighs for all day crockpot recipes.
Beef chuck roast and pork butt/shoulder also works great. I would cube a chuck roast and make Korean BBQ beef using a bottle of Korean marinade and serving it over rice and steamed veg. My husband's favorite is Italian Beef sandwiches - you take a chuck roast and add half a packet of Italian dressing mix and half a jar of whole pepperoncini peppers with the juice and leave all day or overnight on low. Add sliced bell peppers the last 30 minutes and serve shredded on crusty rolls.
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@Alivoo01: Same! I turn it on high while I'm getting ready for the day and switch it to warm when I leave for work. My crock pot gets really warm though, and others might be different!
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I would think soup/stews that don't have much sugar (i.e., anything with BBQ sauce probably out) - at least for me sugary stuff gets burned on my crock pot.
I usually put my meat in frozen and even then, anything cooking more than 7ish hours, MAYBE 8, gets kind of mushy and gross. Especially any type of non-meat items: potatoes, celery, veggies, beans, etc. And definitely not pasta, ick.
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@looch: @gingerbebe: @Eko: I've had chicken thighs cooked in my crockpot for 8 - 9 hours on low come out dry! Submerged in liquid. I think maybe my crockpot is "hotter" than other brands like some posters have mentioned??
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@MrsADS: I found a 8 hour crockpot lasagna recipe where you put the lasagna noodles in RAW. I'm thinking that sounds like a good idea because it's "cooked" on warm so the steam essentially Cooks the noodles. And since the meat is pre sauté no meat is sitting out raw. I can totally or pre assemble everything the night before in the crockpot and just plug it in in the morning.
Most nights we are getting home 25-30 minutes before dinner time. Tonight we got home at 5:50. So crockpot recipes that require any sort of work towards the end are out!!
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@Regberadaisy I'd be curious to see how it turns out!! I have tried before to do crockpot stuff with pasta (putting the uncooked pasta in), and at least in mine, by the time the other stuff is cooked, the pasta is mush. I have heard that you can stir in the uncooked pasta the last 30-45 minutes of cooking time and then it will be cooked and not mushy.
But if the crockpot lasagna turns out good, I may have to try it. Love the idea of it! Or maybe my crockpot is too hot...
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@MrsADS: I'm putting it on the menu for next Wednesday, so I'll let you know!
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@regberadaisy: sounds like your crockpot could be hotter. I only have had food dry out if there's not enough juices in it to help keep it moist.
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Did you check out
http://www.hellobee.com/2014/10/23/9-slow-cooker-recipes-that-will-make-mealtime-easier/Or under slow cooker meals
http://www.hellobee.com/recipes/ -
@regberadaisy: I dunno, I think you might need to lower your expectations around crockpot cooking! I know I had to.
I've made crockpot lasagne before and I thought it was good, not great. It was for sure edible, using the uncooked noodles and a very watery tomato sauce. I assembled it the night before and put the entire insert into my fridge. I have heard of folks that have also been able to find a container that was a similar size as their crockpot and they froze their lasagne. Also an option.
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@mediagirl: I'm trying the Korean tacos today! Hoping its a hit!
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In case anyone is interested, lasagna in the crockpot turned out really well!!! I pre saute the meat, veg with sauce. Spray the pan, use uncooked noodles. I preassembled everything last night. DH plugged it in at hot around 8 then turned to warm when he left the house around 930. We ate at 6.
I made sure to use plenty of sauce and my meats were ground turkey and Italian sausage. The noodles were just a tad gummy so I might try the no boil kind next time to see if it makes it better. We used Ragu (tomato, garlic and onions) which is our pasta sauce of choice when we have no home made. It's a thicker chunky sauce. And obviously season the meat really well with garlic, garlic salt, pepper and seasonings.
Happy to add another 8-9 hr crockpot recipe to our repertoire!
@MrsADS:
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Soups! Today I made a white bean and chicken chili soup and it was delicious + the chicken was tender from sitting in broth all day. I added green salsa and corn then topped with avocado and sour cream. Mmm.
Sounds like yours is fine but something to be aware of with different crock pots. 
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