posted Wed, 03/10/2021 - 21:58
3272
Slow cooker / Crock pot recipes
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Yeah steroids are great, really fucking great but we all know the real gains are made in the kitchen. I’m looking for the most anabolic slow cooker/crock pot recipes known to any of you savages.
If it’s got chicken breast as the main ingredient you get a Growmore pray for your next PB attempt or Tren injection so you don’t get the dreaded cough. I get 20kg of the stuff each month and my current recipes aren’t cutting the mustard.
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Put this one up a while ago.
Enjoy --
https://www.eroids.com/forums/training-nutrition-diet/whats-for-dinner/c...
Damn
Pulled pork
Chili
Beef stew.
Crock pots are a great thing to have for meal prep. Sit and forget overnight. I love my crock pot.
The more I use mine the less impressed I am. Maybe I’m doing it wrong but the whole dish tastes the same which is a little disappointing. The meat also isn’t a great texture, perhaps I’m over cooking it.
I look up the recipes online for crockpots. They have some good ones
I love two crockpot meals
One is
Add broth
Rice
Taco Seasoned chicken breast
And the. Add your favorite salsa
6 hours
The other is
Chicken breast
A bottle of wing sauce
Serve with air fried potatoes
Just seen this! I’m not a rice eating but taco seasoning is the one!
AnonStep 1: Buy an Instapot.
And get the XL version, I can't put as much as I want of somethings in mine.
AnonAbsolutely.
INGREDIENTS
4 chickens, 2 1/2 pounds each, quartered
1 head of garlic, peeled and finely pureed
1/4 cup dried oregano
coarse salt and freshly ground black pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped
PREPARATION
Preheat oven to 350 degrees.
In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.
Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.
To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.
Sounds like meal prep heaven. Cheers bro
I just got done eating 3 salmon tacos and two boneless chicken thighs with two glasses of milk and reading that made me hungry!
Just a good ole Buffalo chicken...
simple and easy, u can even up the protein factor by adding cottage cheese or Greek yogurt to the sauce. Get creative.
Chicken- wings, or shredded
Sauce- Buffalo blended w cottage ch. or Greek yogurt
Topper- something green -green onions, basil, parsley??
Serve over some baby spinach, lettuce, cauliflower rice ect...
One of the most fire chicken dishes around:
https://cooking.nytimes.com/recipes/8752-the-silver-palates-chicken-marb...
Comes with lots of sauce that I pour over rice. It isn’t super clean because of the sugar and chicken thighs but you can modify it if need be.
I can’t access the page as it’s asking me to log in or it will take me to the Home Screen, can you copy and paste it please mate, sounds like a stomper.
You have to have a NY times subscription and sign up for their free trial or pay extra for that content. They do have a lot of awesome recipes, might actually be worth it. I was printing recipes out like crazy before my free trial ended.
Nothing beats quality recipes. We’ve got a fella called Joe Wicks who’s makes cooking books called “lean in 15”, healthy meals made in 15 minutes. I’ve got a couple of them and they were used regularly a couple of years ago. Like most things I went into other books etc but I took my favourite recipes/ingredients and added them to various other meals which I still cook now. Fennel was an ingredient he used a lot and it add a unique flavour to a dish.
Must try: shredded chicken cooked in tomato sauce. I love eating it with rice and avocado cream.
For 5-6 serves:
1kg chicken breasts
400g chopped tomatoes, canned
60g red onions (diced)
2 tsp smoked paprika
1 tsp oregano
1 lime
Salt + pepper
In the slow cooker, add the ingredients for the sauce and mix together. Add chicken breasts. Cook on low for 6-8 hours. Pull the chicken apart using forks to be shredded, then add back to the sauce. Add back to the coocker and cook on low for additional 8-10 min.
As it takes a long time, I cook a lot of it and divide into portions, it can stay in the fridge for 3 days. Really good, I recommend! Slow cooker keeps chicken super tender
Recently gave this a go. mine didn’t turn out great as I added an extra tin of chopped tomatoes which made it very watery.
Sounds easy to prepare and 0 to clean up. I’ll give that a shot later in the week. Tonnes chopped tomatoes are in all my other meals, not sure why I didn’t think to use them in the slow cooker! Thanks bro
That sounds really Damn nice!!
With the slow cooker. I always season a small chicken. A whole one. I shove an onion and garlic clove inside of it. And let it cook. Always does the trick. And it isn't dried out either.
I haven’t banged a whole bird in there but I want to try it although I like this skin crispy.
Try an infared cooker. delicious juicy chicken with crispy skin. I use rubs sometimes on the skin and underneath on the meat too. I eat the whole damn thing and the meat just falls of the bone.
Nice man! Looks the same as an air fryer I’ll have to look at the differences.
So long as you dont add water or any liquid. The skin does get crispy. But the chicken is moist. For some reason, Chicken breast by itself always dries out. What concoctions have you come up with? I want to try something new. Any ideas or recipes will help. I just stick with what I have found works.
Game on, I’ll try that for the family roast this weekend.
I add chicken stock with the chicken which helps the chicken stay moist and then throw in various herbs and spices day to day. I’ll cook 4-6 breast and a time and prep then at eat throughout the day.
If I’m wanting to add something different I’ll grab the first recipe online pretty much. This is getting samples today:
https://legionathletics.com/recipe-of-the-week-mexican-meatloaf/