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It sounds amazing! Yes, I'd definitely give this combination a try. I think something fruity like pineapples slices would really caramelize and brown nicely in a crockpot with the teriyaki sauce.

I also make a lot of stews and recipes that (of course) require long cooking times. A slow cooked braised chicken or duck just falls off the bone when it's been cooked in a crock pot!

I've made the whole chicken before but the tip about using foil balls is great ! It's very convenient. I usually keep the leftover stock and make soup with raviolis the next day. The flavors are simply amazing!

I'm planning to spend time making lots of stews and hearty soups with my crockpot! Nothing is nicer in cold weather than hot soup with bread (or rice if you prefer the Asian version).

Here's a simple one for chicken and egg-drop soup slow cooker recipe. 4 chicken thighs (with skin) 5cups chicken stock 1 piece ginger, peeled and sliced in half 2 garlic cloves, peeled and smashed Pinch of red pepper flakes or paprika powder 4 ounces shitake mushrooms, diced 3 green onions...

Turkey bags are very commonly used nowadays. They are quite heat-resistant but I read somewhere that they do release small amounts of toxic fumes. I guess they are not immediately dangerous unless you use them every day over a period of several months or years. This is an interesting article...

OK, here a recipe for slow cooker chocolate lava cake. It's delicious and has a melt-in-your-mouth texture. Crockpot Cake Recipe 1 box Betty Crocker® SuperMoist® triple chocolate fudge cake mix 1 1/4 cups milk 1/4 cup vegetable oil 3 eggs Topping 1 box...

I would think that it might be a bit dangerous to put a piece of plastic so close to your food and under high temperatures at that. Heating plastic can cause the release of noxious fumes that may contaminate the food.

I will try this one, everything in it is absolutely according to my taste. I would add a dash of cinnamon and nutmeg to balance all the flavors.

I was wondering if we could substitute the orange juice with lemon juice instead. We could end up making lemon chicken instead! Either way, I'm going to try this recipe too.

The tip on adding seafood at the end is very useful indeed. I also use it to cook chickpeas to make hummus in large quantities for parties. Foods that take a long time to cook like beetroot are also ideal.

I find duck when done properly can be excellent as well. I like to prepare it with herbes de provence and just leave it to slow-cook. The result is almost heavenly! I think duck when done this way is way better than grilled or roasted.

I actually agree that slow cooking makes food taste better but overall it destroy a lot of the nutrients. I use it regularly to make chicken soup and yes while the meat does fall off the bone, I really think all the vegetables and herbs I add to it have lost quite a lot of their natural nutrient...

I make Indian dhal or chickpea curry with mine and it tastes excellent. You can season some chicken or other meat and leave it there to cook slowly. The meat literally falls off the bone and smells heavenly.

I make Chinese soups with them all the time. They are perfect to make things like eggdrop soup and chicken soup. I think you could use them to make steamed cakes and egg custards too.

I remember my mother used to steam puddings and custards with her crockpot. I'll try to look up some of her old recipes. The crockpot is incredibly versatile and yes, it is not impossible to make desserts with them.

Hi! I'm a twenty-something living in France (but now doing some traveling in Turkey). I love cooking and sharing recipes! Nice to meet all of you!