Porcupine Meatballs (Slow Cooker)
Porcupine Meatballs (Slow Cooker)
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Feel free to make this with a range of ground meats, such as pork, beef, chicken, or turkey. This sounds really good, and I made this on 17 May 2018, delicious! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
5 servings 15 minutes
Cook Time
5 hours
Servings Prep Time
5 servings 15 minutes
Cook Time
5 hours
Porcupine Meatballs (Slow Cooker)
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Feel free to make this with a range of ground meats, such as pork, beef, chicken, or turkey. This sounds really good, and I made this on 17 May 2018, delicious! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
5 servings 15 minutes
Cook Time
5 hours
Servings Prep Time
5 servings 15 minutes
Cook Time
5 hours
Ingredients
Servings: servings
Instructions
  1. In a large mixing bowl, add the ground meat, 1/2 the onion, 1/2 the oregano, egg, garlic, carrot, and rice. Then get in there with your clean hands and mix this together. (I used 750 grams of pork (1 1/2 lbs) so I used 2 eggs.)
  2. Shape the mixture into 10 balls and place each in your slow cooker. (I used 750 grams of pork (1 1/2 lbs) so I made 12 good sized meatballs.)
  3. Wipe out the mixing bowl, then add the soup, Worcestershire sauce, remaining oregano, remaining onion, and the can of water or 1 1/4 cups of water if you made the shortcut. Mix well. (Big change here I used 3 cups of condensed soup.)
  4. Pour the sauce over the meatballs. Set the slow cooker to High setting and cook for 4 hours then switch to Low setting got 1 more hour. (Big change here I used 3 cups of condensed soup.)
  5. When ready, use a large spoon to scoop out the meatballs, this photo is with 3 meatballs and 2 scoops of gravy removed already.
  6. Serve with mashed potatoes, pasta, or rice.
Recipe Notes

Thinking just ground pork or chicken, this is low cost per serving.

Shortcut: Condensed Tomato Soup.

Variant: 1. If you go heavy on the meat, say, 750 grams (1 1/2 lbs) like I did, add another egg, touch more seasoning, and 3 cups of soup.

Adapted from an internet recipe.

Crock Pot Chicken & Rice
Crock Pot Chicken & Rice
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This sounds absolutely delicious! Common ingredients, very little prep time, perfect. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8 servings 10 minutes
Cook Time
3-6 hours
Servings Prep Time
8 servings 10 minutes
Cook Time
3-6 hours
Crock Pot Chicken & Rice
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This sounds absolutely delicious! Common ingredients, very little prep time, perfect. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8 servings 10 minutes
Cook Time
3-6 hours
Servings Prep Time
8 servings 10 minutes
Cook Time
3-6 hours
Ingredients
Servings: servings
Instructions
  1. Grease your slow cooker insert with butter, this makes the clean up a bit easier for you.
  2. Dice the chicken breasts into about 3/4 inch cubes.
  3. Add the rice, chicken, frozen vegetables into slow cooker.
  4. Mix together the soup, broth, half of the Cheddar cheese, and season with salt and pepper as desired.
  5. Pour mixture into the slow cooker. Push down the rice so it is covered with liquid.
  6. Mix together the breadcrumbs and melted butter then mix in the remaining cheese. Spread mixture over the contents of the slow cooker.
  7. Cover the cooker and set to Low setting and cook for 5-6 hours, or High setting and cook for 3 to 4 hours. If using High setting, check the rice, it may require a bit longer to make it fully cooked.
  8. Serve and enjoy with a vegetable side of your choice for a nice meal.
Recipe Notes

Chicken breasts are low cost, just using the low end of the ingredients, the chicken is only 30 Baht, without doing any math, this is Low cost per serving for sure.

Shortcuts: Condensed Cream of Chicken Soup, Seasoned Breadcrumbs.

Variant: 1. Use fresh cooked corn and fresh diced carrot.

Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.

Pork Loin (Slow Cooker)
Pork Loin (Slow Cooker)
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This is a spin off from the 3-Ingredient Crockpot Ranch Pork Chops, which uses a packet, or homemade, Ranch Dressing. Ranch dressing has dried dill, dried parsley, dried diced onion, garlic powder, onion powder, and black pepper (those are the basic ingredients), so in this, I stepped it up to fresh dill, fresh garlic, fresh onion, and used pork loin instead of chops.
Servings Prep Time
6 servings 20 min
Cook Time
6-8 hours
Servings Prep Time
6 servings 20 min
Cook Time
6-8 hours
Pork Loin (Slow Cooker)
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This is a spin off from the 3-Ingredient Crockpot Ranch Pork Chops, which uses a packet, or homemade, Ranch Dressing. Ranch dressing has dried dill, dried parsley, dried diced onion, garlic powder, onion powder, and black pepper (those are the basic ingredients), so in this, I stepped it up to fresh dill, fresh garlic, fresh onion, and used pork loin instead of chops.
Servings Prep Time
6 servings 20 min
Cook Time
6-8 hours
Servings Prep Time
6 servings 20 min
Cook Time
6-8 hours
Ingredients
Servings: servings
Instructions
  1. I am going to use use fresh onion, garlic, and dill, and no added salt.
  2. Tesco has excellent pork loin, can get 3-4 thick slices from each piece. Here is the 6 pieces I am going to use for this recipe.
  3. Place the diced onion in the bottom of your slow cooker. Place a layer of pork loin, then sprinkle with half the pepper, parsley, garlic, and dill. Place another layer of pork loin and sprinkle the remaining pepper, parsley, garlic, and dill.
  4. Prepare your chicken gravy, I use Lobo brand (Thai product which is very good), let the gravy cool for a few minutes, then pour over the pork loin, do worry if the dill sort of floats away in places, it is all cooked together.
  5. Set the cooker to Low setting for 6 to 8 hours, cover and cook for 6 hours without removing the cover, then check the tenderness. Time is variable with thickness of the slices. for thin, less than 1 inch check at 6 hours, for 1 inch check at 7 hours, for 1 1/2 inch check at 7 and you may need to cook another hour. If not tender, cook for another hour and check again. Once tender, if not serving right away, just switch the cooker to Warm setting.
  6. Serve with mashed potatoes, rice, or pasta, and spoon the gravy over everything, add a vegetable for a side and you have a complete meal. Enjoy.
Recipe Notes

Pork loin in Tesco will cost about 170 Baht/1 1/2 kilos, for 6 servings, this is about 90 cents per serving.

My own creation based on another recipe to use fresh ingredients and pork loin instead of costlier pork chops. Lee Thayer.
Thailand.

Chicken Thighs (Slow Cooker)
Chicken Thighs (Slow Cooker)
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Sounds very easy and very good. On my to cook list.
Servings Prep Time
4 servings 15 minutes
Cook Time
6 hours
Servings Prep Time
4 servings 15 minutes
Cook Time
6 hours
Chicken Thighs (Slow Cooker)
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Sounds very easy and very good. On my to cook list.
Servings Prep Time
4 servings 15 minutes
Cook Time
6 hours
Servings Prep Time
4 servings 15 minutes
Cook Time
6 hours
Ingredients
Servings: servings
Instructions
  1. For the chicken, quarters will provide the largest thighs, simply separate from the legs, freeze the legs for another dish. Leave skin on and bone, trim any fat.
  2. To your slow cooker, add the ketchup, soy sauce, honey, garlic, ginger, Sriracha sauce, and lime juice, whisk together.
  3. Heat the oil in a large non stick pan on medium heat.
  4. Season the chicken with salt and pepper, and when the pan is hot, add to the pan, work in batches if needed, cook on each side for about 3-4 minutes to get a nice brown on each side, as they are cooked, place in your slow cooker.
  5. Once all the chicken is added to the slow cooker, move the pieces around to coat them all.
  6. Set your slow cooker to Low setting for 6 hours and cover. Do not open the lip until 6 hours have passed. Set to Warm setting until you are ready to serve.
  7. Serve with hot cooked rice and garnish with cilantro.
Recipe Notes

I will price this when I pick up 6 quarters and work it out from there, for now I will say low cost.

Shortcut: Cilantro Lime Rice.

Variant: 1. Use Cilantro Lime Rice in place of plain white rice to serve.

Adapted from an internet recipe.

Slow Cooker Breakfast Casserole II
Slow Cooker Breakfast Casserole II
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This sounds like a great breakfast casserole, this use stale bread (think just cubed and toasted dry, instead of hash browns, so good, on my to cook list. Remember, breakfast dishes always make great dinner dishes as well. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
6-7 hours
Servings Prep Time
6-8 servings 10 minutes
Cook Time
6-7 hours
Slow Cooker Breakfast Casserole II
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This sounds like a great breakfast casserole, this use stale bread (think just cubed and toasted dry, instead of hash browns, so good, on my to cook list. Remember, breakfast dishes always make great dinner dishes as well. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
6-7 hours
Servings Prep Time
6-8 servings 10 minutes
Cook Time
6-7 hours
Ingredients
Servings: servings
Instructions
  1. Cook the breakfast sausage in a non stick pan until cooked through and fat drained.
  2. Grease with butter your slow cooker insert, bottom and sides.
  3. Crack the eggs into a large mixing bowl, whisk until well mixed and frothy is ok. Add the milk and mustard, and season with salt and pepper as desired, whisk to combine.
  4. Place the cubed dried bread in an even layer in your slow cooker, then add the sausage, cheese, onion, and bell pepper.
  5. Pour in the eggs, push down the other ingredients as needed.
  6. Cover and set your slow cooker to Low setting for 6 to 7 hours. Check at 5 hours to be on the safe side, the dish is done when the eggs are set and the top is golden brown.
  7. Spoon into bowls and ad some nice toast and you have a meal, regardless of the time of day.
Recipe Notes

Low cost.

Shortcut: Breakfast Sausage.

Adapted from an internet recipe.

Pork Ribs & Sauerkraut (Slow Cooker)
Pork Ribs & Sauerkraut (Slow Cooker)
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This comes from a friend in Northern Thailand and sounds delicious! This is a change up from common German sausage which is served with sauerkraut and mashed potatoes. On my to cook list when I source some sauerkraut.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
6 hours
Servings Prep Time
4-6 servings 5 minutes
Cook Time
6 hours
Pork Ribs & Sauerkraut (Slow Cooker)
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This comes from a friend in Northern Thailand and sounds delicious! This is a change up from common German sausage which is served with sauerkraut and mashed potatoes. On my to cook list when I source some sauerkraut.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
6 hours
Servings Prep Time
4-6 servings 5 minutes
Cook Time
6 hours
Ingredients
Servings: servings
Instructions
  1. Cut the ribs between each bone, or if using pork belly, cut that into 1 inch pieces. Place the pork in your slow cooker.
  2. Add the sauerkraut with the juice to the slow cooker and sprinkle with caraway seeds as desired.
  3. Cover and cook on Low setting for 6 hours, or 4 hours on High setting.
  4. When done, switch to Warm setting and prepare your mashed potatoes and a vegetable of your choice.
  5. Serve.
Recipe Notes

I will price this when I locate some sauerkraut 🙂 I will say Fair cost for now.

Provided by friend, Kurt Hammerschmidt.
Thailand.

Chicken & Dressing II (Slow Cooker)
Chicken & Dressing II (Slow Cooker)
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Now depending on where you are from, you could call this Chicken & Stuffing 😉 For those that would not like to heat up their kitchen this is the Slow Cooker version of this recipe. There is two very easy shortcuts you can make to reduce the use of processed items. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
1 1/2 hours
Servings Prep Time
4 servings 5 minutes
Cook Time
1 1/2 hours
Chicken & Dressing II (Slow Cooker)
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Now depending on where you are from, you could call this Chicken & Stuffing 😉 For those that would not like to heat up their kitchen this is the Slow Cooker version of this recipe. There is two very easy shortcuts you can make to reduce the use of processed items. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
1 1/2 hours
Servings Prep Time
4 servings 5 minutes
Cook Time
1 1/2 hours
Ingredients
Servings: servings
Instructions
  1. Mix together the soup and water and pour into your slow cooker. Lay the chicken breast in the cooker.
  2. Place a slice of Swiss cheese on each chicken breast.
  3. Add the dry stuffing mix covering the entire pot.
  4. Cover and set the cooker to High setting and cook for 4 hours without removing the lid.
  5. Serve.
Recipe Notes

Not sure home many chicken breasts are in a kilo so I will price this when I buy 4 of them. If making the shortcuts, this is certainly Low cost.

Shortcuts: Condensed Cream of Chicken Soup, Stove Top Stuffing.

Variants: 1. Add frozen peas, corn, or carrots to the soup mix. 2. Combination of cream of chicken and cream of mushroom soup, or a combination of cream of chicken and cream of celery soup.

Adapted from an internet recipe.

Pumpkin Soup (Slow Cooker)
Pumpkin Soup (Slow Cooker)
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This comes from a friend in Northern Thailand and sounds delicious! On my to cook list.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
4 hours
Servings Prep Time
4-6 servings 20 minutes
Cook Time
4 hours
Pumpkin Soup (Slow Cooker)
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This comes from a friend in Northern Thailand and sounds delicious! On my to cook list.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
4 hours
Servings Prep Time
4-6 servings 20 minutes
Cook Time
4 hours
Ingredients
Servings: servings
Instructions
  1. Place everything in your slow cooker except the whipping cream. Set to High, cover, and cook for 4 hours.
  2. After 4 hours, use a immersion blender, hand blender, or like me, I will use a potato masher.
  3. Now add the cream as desired, from 1/2 to 1 cup, blend again, serve and enjoy.
Recipe Notes

Low cost.

Provided by friend, Kurt Hammerschmidt.
Thailand.

BBQ Pulled Pork Sandwiches (Pressure Cooker)
BBQ Pulled Pork Sandwiches (Pressure Cooker)
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In keeping with my theme of making things from scratch, plenty of shortcuts here if you wish to use those for cost savings.
Servings Prep Time
1 sandwich 5 minutes
Cook Time
30 minutes
Servings Prep Time
1 sandwich 5 minutes
Cook Time
30 minutes
BBQ Pulled Pork Sandwiches (Pressure Cooker)
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In keeping with my theme of making things from scratch, plenty of shortcuts here if you wish to use those for cost savings.
Servings Prep Time
1 sandwich 5 minutes
Cook Time
30 minutes
Servings Prep Time
1 sandwich 5 minutes
Cook Time
30 minutes
Ingredients
Servings: sandwich
Instructions
  1. For tender and juicy pork, use of a pressure cooker is highly recommended. You can cook the pork anyway you prefer. There is a link in Recipe Notes for how I prepare pork shoulder/butt in a pressure cooker. Amount of pork is up to you, when I make this I use 1 1/2 kilos (3 lbs).
  2. After the pork is cooked, place on a cutting board and use two forks to shred it, then place the pork in your slow cooker and set to Low setting.
  3. Add BBQ sauce as needed to coat all the shredded pork. Leave the pork on Low for about 30 minutes to heat everything through.
  4. When the pulled pork is good and hot, lay out a slice of rye bread, then add a slice of onion, as thick as you like it, add some pickle slices.
  5. Scoop on some hot BBQ pulled pork.
  6. Top that with sliced Provolone, as many slices as you like.
  7. Top with another slice of rye and enjoy. (Great photo except for the fly on the sandwich, oh well, it happens.)
Recipe Notes

Low cost, well under $1 per sandwich.

Shortcuts: Pork Shoulder/Butt (Pressure Cooker), Light Rye Bread, Fridge Pickles, BBQ Sauce.

Variants. 1. Use a cheese of your choice. 2. Use lettuce in place of the onion or in addition to the onion. 3. Leave out the pickles or replace with hot peppers. 4. Use sandwich rolls in place of rye bread, or use any bread you like.

Common type of sandwich.

Rendering Lard
Rendering Lard
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Rendering pig fat produces lard, which a natural fat and is actually healthier than many vegetable oils. It has a high smoke point which makes it ideal for deep frying and is ideal for pastry making. I used to render bear fat when I was growing up and that, makes the best pastry, hands down. This process uses a slow cooker, perfect for the low heat and minimal chance of burning the lard. If you have ever made lard in a pot on the stove top, and burned it, you will understand why the slow cooker is the best option. The rule of thumb is 1 quart of lard for 1 kilo (2 lbs) of pig fat.
Servings Prep Time
1 quart of lard 10 minutes
Cook Time
10-15 hours, start early
Servings Prep Time
1 quart of lard 10 minutes
Cook Time
10-15 hours, start early
Rendering Lard
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Rendering pig fat produces lard, which a natural fat and is actually healthier than many vegetable oils. It has a high smoke point which makes it ideal for deep frying and is ideal for pastry making. I used to render bear fat when I was growing up and that, makes the best pastry, hands down. This process uses a slow cooker, perfect for the low heat and minimal chance of burning the lard. If you have ever made lard in a pot on the stove top, and burned it, you will understand why the slow cooker is the best option. The rule of thumb is 1 quart of lard for 1 kilo (2 lbs) of pig fat.
Servings Prep Time
1 quart of lard 10 minutes
Cook Time
10-15 hours, start early
Servings Prep Time
1 quart of lard 10 minutes
Cook Time
10-15 hours, start early
Ingredients
Servings: quart of lard
Instructions
  1. Trim any large pieces of meat from the fat, does not have to be perfect, just remove the large bits. If you buy the fat at Tesco, it will be back fat and all be trimmed and in large pieces. In the US try and get leaf fat from a reputable farmer that has pasture raised pigs. I bought 5 slabs at Tesco, about 3/4 inch thick that came out to 1 kilo in weight.
  2. Dice the fat into 1/2 to 3/4 inch pieces. Ideally, runs strips of the fat through your grinder using the coarse plate (wagon wheel).
  3. Add the fat to your slow cooker and add a 1/4 cup of water (the water evaporates off). Place the lid on the cooker and set the cooker to Low setting.
  4. After 1 hour, give the pot a stir and you will see some liquid in the pot, that is the fat being rendered.
  5. Continue to stir every hour until the fat is fully melted or is brown bits on the bottom of the pot that start to float again. At this point, the lard is ready.
  6. Pour the lard through cheese cloth placed in a strainer, Let the brown bits (crackling) drain for about 20 minutes or so. Remove the strainer and set aside with the cracklings.
  7. Pour the lard into a quart jar and allow to cool on the counter uncovered. Once cooled, cover and store in the fridge until use.
  8. Cooled and solidified, perfect!
  9. Bonus item! Heat a non stick pan and when hot, dump the cracklings, the left over bits in the cheese cloth, into the pan, season with salt and herbs of your choice, fry until crispy, enjoy!
Recipe Notes

Low cost. I paid 70 Baht for 1 kilo of fat resulting in 1 quart (4 cups) of good quality lard to use in frying and baking.

Adapted from an internet recipe.