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Old 02-15-2009, 08:22 PM   #11
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Originally Posted by sherifffruitfly View Post
I'm headin to the market tomorrow - so I'll pick up all I need there.

Thanks!
If you are going to buy the spaghetti sauce, I recommend just a "plain" sauce unless you like mushrooms, that's what I always use. Don't use the "X cheese" type, or the green pepper and onion one. The less added flavors in the sauce the better. If you've ever bought jarred sauce, you'll know what I mean. I just love mushrooms so I always buy the one with mushrooms.

If you are going to buy fresh chicken breasts, this should only take about 4 hours on high and the chicken will just fall apart.

I forgot, if you can find it, you can add Italian Seasonings too; I haven't been able to find it lately but it adds a bit. If you have Ground Savory, you can add a pinch of that too. It's all about the Italian spices you love in your sauce which I think can vary between different people.

Anyway, good luck. I'm sure I'll be around tomorrow if you have any questions.
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Old 02-15-2009, 08:29 PM   #12
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Callisto, do you use bone-in or boneless chicken in this dish?
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Old 02-15-2009, 08:32 PM   #13
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Callisto, do you use bone-in or boneless chicken in this dish?
Boneless, skinless breasts. You can mix boneless, skinless thighs in too but it gets a little fatty if you use only thighs. I just really prefer the boneless skinless breasts.

You want to be able to lay the the breast on the angel hair pasta and just cut into it and not worry about the bone.
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Old 02-15-2009, 08:49 PM   #14
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Sounds great, and *easy* I'm going to have to try this.
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Old 02-15-2009, 08:51 PM   #15
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Sounds great, and *easy* I'm going to have to try this.
It is easy. Like I said, it was the first thing I "created" in the Crock Pot. And I do mean created because I was just throwing stuff at the crock the first time I did it.
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Old 02-15-2009, 09:05 PM   #16
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That's funny. Earlier today I thought "tomorrow will be a crock pot day". Haven't had one in a few weeks or at least a good week and a half and figured it was time.

I picked a recipe on a blog I have saved called:

crock pot mole (molay pronounced) recipe.
It calls for 2lbs of meat, but says you can use beef, chicken or pork.
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Old 02-15-2009, 09:32 PM   #17
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That's funny. Earlier today I thought "tomorrow will be a crock pot day". Haven't had one in a few weeks or at least a good week and a half and figured it was time.

I picked a recipe on a blog I have saved called:

crock pot mole (molay pronounced) recipe.
It calls for 2lbs of meat, but says you can use beef, chicken or pork.
Hard to go wrong when you start with 2lbs of meat!
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Old 02-16-2009, 02:02 AM   #18
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i saw that you said you did ribs before... boil them in water until the meat almost falls off the bone.(about 1 1/2 hours). then smother them with your BBQ and throw 'em on the grill for 4 minutes each side (grill on high). good ribs
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Old 02-16-2009, 09:42 AM   #19
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I would advise against putting ribs in your slow cooker with just water, they will be extremely bland and no matter how much salt you put on them after they are done, they'll never taste right (and after only an hour and a half they won't be done).

The beauty of slow cooking is that you infuse the flavor into the meat as it cooks. Always season your meat and liquid before cooking it in the slow cooker or you'll have a very bland piece of meat that will require far more work than you want to put into slow cooking. That's the beauty of slow cooking, set it and forget it.
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