What meats are suitable for a slow cooker?
 

Slow cookers are a great tool for those of us who work long days but still want a homemade, hot meal for dinner. Unfortunately, pork loin is not the best choice for slow cookers. It's far too lean to withstand the long, slow cooking and will come out dry.

But there are a number of cuts of pork that will produce great results. In general, slow cooker recipes should use tougher cuts or meat with more fat. These cuts will stay juicy and become tender from the long, slow cooking time. If you want a roast, try a cut from the shoulder or leg. You could also try pork stew meat cut from the shoulder or leg, spare ribs or country style ribs.

The simplest way to prepare these cuts in the slow cooker is to brown the meat the night before. In the morning, add some vegetables (root vegetables work great), chicken stock and some fresh herbs, like thyme and parsley. A little white wine, if you have it, would add some flavor as well. Cook as you would any other stew in the slow cooker. If you like, whisk a few tablespoons or cream or Dijon mustard into the juices just before serving. A slow cooker cookbook will give you guidelines for cooking times for various cuts of meat.

THere is an interesting book for slow cookers in the Dummies line which has made using mine a lot easier and the results a lot tastier.

That samiam, that samiam, I do not like that samiam.

i have done short ribs - spare ribs - chicken thighs - kielbasa with sauerkraut (mustard helps) & the like

Barbecued chicken, roast beef, and pork ribs are wonderful in the cooker.

Pork Sirloin after marination is great.

corned beef. 7blade beef roast is also great

The real key, as Jadzea mentioned, is that you need to start with a piece of meat that can handle the long cooking process. Generally, this means the cheaper cuts, which is good. <grin>

Alternitavely, you can prepare some chicken the night before and roast it when you get home. Smaller pieces will cook nicely in about 45 minutes at 450 F.

I do mine with butter on top for crispy skin, sage, a small amount of salt, and pepper. Throw it in a glass dish with some wine, stock, or even just water and maybe a quarter of an onion and you're all set. Make some rice to mop up the juices and it's a nice meal.

smoked turkey neckbones with kale, onion a bit of salt, garlic and pepper. and let it cook away.. A classic german dish I had as a kid. and i still make it now

corned beef...pour just enough chicken broth to cover. Add chopped onions and garlic powder and carrotts..cook 8 hours on low. Fantastic!!!!

Adding potatos when using tough cuts of beef helps to tenderize the beef. I think it's a chemical thing. It works in a frying pan using dehydrated potato flakes.