What is your favourite Slow Cooker recipe? I just throw everything in, but I want something typically American?

I just throw everything in, but I want something typically American. Asked by reader65 17 months ago Similar questions: favourite Slow Cooker recipe throw typically American Food & Drink > Cooking.

Similar questions: favourite Slow Cooker recipe throw typically American.

I'm not sure what typically American is... Since America is a melting pot of immigrants from everywhere around the world. Our food is also a combination of foods from those countries. I'll give you a few from different parts of the US that I enjoy and hope you will too.

Since it's winter time for you these will work well as they are all comfort foods. From the Southern part of the country, Red beans and rice is a Louisiana Creole dish that was traditionally made on Monday with red beans, vegetables and the pork bones as left over from Sunday dinner. It is an old custom from the time when ham was a Sunday meal and Monday was washday.

A pot of beans could sit on the stove and simmer while the women were busy scrubbing clothes. 2 cups dried red beans 6 to 8 cups water 1 or 2 smoked pork chops 3 celery stalks, finely chopped 1 yellow onion, finely chopped 1 green bell pepper, finely chopped 2 bay leaves 3 sprigs thyme 3 springs oregano 1 tablespoon chopped fresh garlic 1/2 teaspoon ground cayenne pepper or crushed red pepper flakes 1 tablespoon Tabasco sauce 1 pound andouille sausages, diagonally sliced ( I doubt you will be able to find andouille, so try another hot spicy sausage) 4 to six cups cooked white rice Rinse and sort through beans. Place them in the slow cooker and add enough water to cover.

Cover and cook on high for two hours, or until just tender. Add pork chops, celery, bell pepper, bay leaves, thyme, oregano, garlic cayenne, Tabasco, and sausages. Cover and cook on low for 6 hours, until the beans are very tender and the pork chops are falling apart.

Remove and discard the port chop bones the break up any large chunks of meat. Remove and discard bay leaves, thyme, and oregano. Divide the rice among shallow bowls spoon beans over the rice, dividing the meat evenly, and serve immediately.

The West Coast is where I live and to me that means Latin food from the Mexican and Spanish influences. I grew up eating "TexMex" food, but I never really knew what Latin food was until I moved to Los Angeles and married a man from Honduras. He is gone but what I learned from his mother and all my Latino friends has stayed with me.6 dried ancho chilies 4 dried chipotle chilies 3 cups boiling water 4 lbs beef sirloin cut into two pieces 6 strips of bacon 1 teaspoon Mexican oregano or 1 1/2 tablespoons oregano 1 1/2 teaspoons cumin 1 teaspoon salt 1 large onion 5-6 cloves garlic 2 cups clear beef broth 1/2 cup chopped cilantro Take all the chilies and seed and cut into pieces.

Place in a glass bowl and cover with boiling water and then cover bowl with a plate. Let stand for 30 minutes. Mean while brown bacon in a large skillet and save bacon grease.

Remove and add sirloin steak to the skillet and brown in bacon fat on both sides. Add the meats to the crock pot. Place the chilies and water in a food processor and whirl to very smooth.

Add the puree to the crock pot along with all the remaining ingredients except cilantro. You also want to add around 1/4 cup of the bacon fat. Turn your crock pot up to high, cover and cook for 1 1/2 hours.

Turn down to low and cook for 5 1/2 hours. Add Cilantro and cook on low for another 30 minutes. Beef will fall apart when you ladle into bowls serve with white rice or corn bread.

When I think East Coast. I think of the British, Irish, French, German, eastern European immigrants. My grandmother was a German immigrant and I lived in a very ethnically diverse neighborhood.

One thing I remember is that everyone's family had a different recipe for chicken stew. This is my favorite. Provencal Chicken Stew 3/4 cup plus 2 tablespoons all-purpose flour 1 teaspoon salt 1 chicken, cut into serving pieces and skinned 1/4 cup olive oil 1 yellow onion, finely chopped 1 clove garlic, minced 1/2 cup dry white wine 1 (14 1/2-ounce) can crushed tomatoes Freshly ground black pepper 1/4 cup chopped fresh parsley, for garnish 1/4 cup fresh basil leaves, cut into chiffonade, for garnish 1 cup black kalamata olives, for garnish Combine the 3/4 cup flour and the salt in a resealable plastic bag.

Add the chicken to the bag, several pieces at a time, and shake to coat completely. Heat a large sauté pan over medium-high heat and add the oil. Add the chicken and cook, turning once, for 8 to 10 minutes, until browned on both sides.

Using tongs, transfer to paper towels to drain, then arrange in the slow cooker. Set the sauté pan over medium-high heat and add the onion and the 2 tablespoons flour. Sauté, stirring frequently, for 10 minutes, or until lightly browned.

Add the garlic and stir for 2 to 3 minutes. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Increase the heat to high and add the tomatoes and pepper to taste.

Cook, stirring frequently, for 10 to 15 minutes, until some of the tomato liquid evaporates. Pour the onion mixture over the chicken in the slow cooker. Cover and cook on low for 3 to 8 hours, until the chicken is tender.At 3 to 4 hours, the chicken will still be firm and hold its shape.

At 6 to 8 hours, the meat will be falling off the bone. Divide the chicken among dinner plates and garnish with the parsley, basil, and olives. I don't really know what a traditional Northern US dish would be, but I know the winter are very cold so I think that a big bowl of homemade soup would really hit the spot on those freezing cold nights.

My favorite take off the chill soup is Minestrone.3 cups reduced-sodium vegetable or chicken broth 1 28 oz can diced tomatoes 1 15 oz can white beans, drained 2 carrots, peeled and chopped 1 teaspoon dried thyme 1/2 teaspoon dried sage 2 bay leaves salt and pepper to taste 2 cups cooked pasta of your choice (I use elbow macaroni) 1 zucchini, chopped 2 cups chopped fresh or frozen spinach 4 tablespoons grated Parmesan cheese In the slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Thirty minutes before the soup is done add the zucchini and spinach.

Cover and cook 30 more minutes. Remove bay leaves, add pasta and season to taste with salt and black pepper. Ladle soup into bowls and sprinkle Parmesan cheese over top..

1 I love a pot of chiliI buy one big can of Dark Kidney beansbuy pound of ground chuck crumble put in. Diced onion. Big can of chili beans in Hot sauce.

Bottle of tomato juice. One 8 ounce can of diced tomatoes. 1 packet of Mccormick chili seasoning.

Either hot or mild ( whatever I am in the mood for,)Turn on high till bubble and then turn it down.Yummo. Served with cornbread. Do you have a cast iron?

You know how to make corn bread right? I make chili or a pot roast. Two favorite.

I love a pot of chiliI buy one big can of Dark Kidney beansbuy pound of ground chuck crumble put in. Diced onion. Big can of chili beans in Hot sauce.

Bottle of tomato juice. One 8 ounce can of diced tomatoes. 1 packet of Mccormick chili seasoning.

Either hot or mild ( whatever I am in the mood for,)Turn on high till bubble and then turn it down.Yummo. Served with cornbread. Do you have a cast iron?

You know how to make corn bread right? I make chili or a pot roast. Two favorite.

2 I was going to say that we don't have time for slow cooking. We want everything FAST! .

I was going to say that we don't have time for slow cooking. We want everything FAST!

3 get beef/pork ribs/chicken breasts, and a bottle of your favorite BBQ sauce. Simmer for about 6 hours.

Get beef/pork ribs/chicken breasts, and a bottle of your favorite BBQ sauce. Simmer for about 6 hours.

4 "Pot Roast" is probably the quintessential "American"dish made in a slow cooker, if not chili or pulled pork...Recipes abound for these on the web...

Pot Roast" is probably the quintessential "American"dish made in a slow cooker, if not chili or pulled pork...Recipes abound for these on the web...

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Can cooking oil be used in a pressure cooker.

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I cant really gove you an answer,but what I can give you is a way to a solution, that is you have to find the anglde that you relate to or peaks your interest. A good paper is one that people get drawn into because it reaches them ln some way.As for me WW11 to me, I think of the holocaust and the effect it had on the survivors, their families and those who stood by and did nothing until it was too late.