What can I put in the Crockpot for 12/13 hours on Low?

**shortstack** · 06-16-2009, 10:35 PM

What can I put in my Crockpot at night and cook for around 12/13hours on low? The reason I ask is that on Saturday night I would like to put something in the crockpot around 10 pm and come home around 11 am on Sunday after church with lunch ready in the Crockpot.
The only mishap I've ever had with my Crockpot was while doing this. I put a Pork Roast in Saturday night, I think with too little liquid and woke up Sunday morning to a Pork Hockey Puck that smelled to high heaven lol
This past Saturday I put in a Beef Roast, Potatoes and Carrots. Everything was cooked very soft but was delicious.
Saturady before that I made Pizza Soup right before we left for church since it just needed to cook for a couple of hours.

Anybody got any ideas?
TIA
Andrea

**madhen** · 06-16-2009, 11:42 PM

Most soups and stews can be left in that long.

Perhaps, however, you should prepare something that normally takes just a few hours. Get it ready the night before, put it in the crockpot, prepare it for cooking, then put the crock in the fridge. When you get up the next day to go to church, you can stick the crock back in the "pot" portion, plug it in, and it should be perfect upon your return.

**spyzvixxen** · 06-17-2009, 01:48 AM

Stew or roast would be a good option if you put on to cook before bed & turn to warm upon waking. I would think it would hold together until you get home. I like Madhen's idea...prepare the night before & put on to cook when you get up.

**pip** · 06-17-2009, 08:43 AM

I would try putting something in the CP early Sunday morning (maybe assemble the night before and put in the fridge so all ready to go) and turn it on high. 3-4 hours on high = 6-8 hours on low. I do this all the time and the food turns out just fine.

**Momto2Boyz** · 06-17-2009, 09:09 AM

Italian beef sandwiches!~ Take a cheap beef roast (it can be the toughest cut of meat, and it'll still be tender and delicious), put it into the crock pot and dump in a whole jar of mild peppercinni peppers with the pepper juice. Fill the rest of the crockpot with water, up to the brim.

Set it on low and let it go. The longer you roast it, the more tender the sandwich meat will be! Then just shred the meat (usually after 12 hours, it's pretty well shredded on it's own, but shred if you need to) and serve on hoagie rolls! I would just check the crockpot before bed and again in the morning, to make sure there is enough water. If it gets low, just add some more!

**LadyWicky** · 06-17-2009, 09:36 AM

If you decide to go the route of preparing the night before an sticking it in upon waking, here's a good recipe.

Take skinless boneless chicken breast (that works the best, but you could use bone-in if desired, just make sure there is no skin) and pour hickory bbq sauce over it. Let it cook. We serve ours over potatoes/rice, or if it falls apart well enough we make sandwiches.

**Thevail** · 06-17-2009, 12:08 PM

Corned beef works best with a really long cook time. May be just drop the potatoes and carrots in on the way TO church and the whole mess would be ready when you got back.

The potatos also help soak some of the crazy saltiness.

**shortstack** · 06-18-2009, 04:58 PM

Thank you everyone for your answers

I had never thought of putting everything in the crock the night before and putting it in the fridge. Now I need to find some recipes for things that need 3/4 hours to cook in the crock.

Andrea