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1.5 quart crockpot recipes?

What perfect timing this community is being featured right now because yesterday on a whim (and because of a $9.99 pricetag I couldn't resist!) I became the owner of a 1.5 quart crockpot.

Unfortunately, it is much smaller than I assumed based on box size and I've been looking at recipes and they all seem to call for big ol' 4 qt or more pots. :/ Is there anything my little pot would be good for that will make that spur of the moment purchase worth it? Side dish recipes, maybe?

I'd love links if anyone knows any or if you have a teeny pot like mine and could give me some tips on how best to make use of it?


( 34 comments — Leave a comment )
Nov. 21st, 2011 10:15 pm (UTC)
I have a big pot and a teeny pot, and I most often use the teeny pot to make small cobblers or crumbles. Sweet stuff. Or, I might want to cook one vegetable a certain way, so I'll use it then. I've also used it to crock small bits of meat while I make vegetarian soup in the big pot. That way, I can have the extra protein I need, but I'm not making my veggie friends sick to their stomachs.
Nov. 21st, 2011 10:19 pm (UTC)
Yeah, browsing around I'm getting the feeling the main thing the teeny crock will be good for is desserts. Unfortunately, we don't tend to eat desserts in my family. I'll keep looking, I found a couple gratin potato recipes that would work in it. :)
Nov. 21st, 2011 10:23 pm (UTC)
Speaking of potatoes, the tinypot would be good for doing baked potatoes. Wrap potato in foil. Place in pot. Low heat. No water. 8 hours later, perfect baked potato. My sister adores this so much, she makes several at a time in her big pot, but I've done 1 or 2 in the tinypot before.
Nov. 22nd, 2011 01:03 am (UTC)
Hey, that sounds like a great idea! I'd never thought of 'baking' potatoes in the crockpot.
Nov. 22nd, 2011 01:19 am (UTC)
That's awesome. I've never thought of that either! Thanks for sharing!!
Nov. 21st, 2011 10:18 pm (UTC)
It's not the size that matters, it's what you put into it that counts. :)
Nov. 21st, 2011 10:20 pm (UTC)
*snerk* Ba-dum-bum!
Nov. 22nd, 2011 02:36 am (UTC)
That's what she said.
Nov. 21st, 2011 10:24 pm (UTC)
Are any of those recipes things that you could split in half? Homemade spaghetti sauce, for instance, can be made in just about any size crock pot, depending on the size of your family. You just adjust the recipe to fit. You could do a small pot roast with potatoes and carrots. Some people do crock pot cakes. A small pot of chili could be made in a 6 cup crock pot too. Smaller crock pots can be great for keeping beans hot and I bet you could do some soup for a cold day. A 1.5 quart should hold chicken and rice pretty nicely too.

Edited at 2011-11-21 10:25 pm (UTC)
Nov. 22nd, 2011 04:06 am (UTC)
I agree with citymusings..
I have both a little 1.5 quart pot & a bigger 5 quart one. I use both all the time. I use the smaller one for re-hydrating dried beans, smaller batches of soups & such I'd do in the bigger pot. I also do a lot of hot drinks in it such as the pumpkin latte from crockpot365. It's great for 1-2 people.
Nov. 21st, 2011 10:24 pm (UTC)
I use my small crock for "baked" beans. Works perfectly for that.

I imagine you can also use it for fondues and hot dips.
Nov. 21st, 2011 11:14 pm (UTC)
I use my small crockpot for all kinds of things - soups, stews etc. I will often cut recipes down to what I want since I live alone.
Nov. 21st, 2011 11:58 pm (UTC)
Do you have any tips on how to do that? That's what I'd like to use me small pot for, but my attempts at cutting the recipes down have been less than successful.
Nov. 22nd, 2011 03:40 pm (UTC)
I really just wing it. A lot of the time I just throw things together that I like to make soup or stews.

If I do use a recipe, I cut it in half (or whatever 2 servings work out to be) although I may use less meat and more veggies. Spices I adjust to my own taste.
Nov. 22nd, 2011 04:25 pm (UTC)
Okay, thank you.
Nov. 22nd, 2011 12:35 am (UTC)
Two suggestions:

1) Go to Amazon (or your local bookstore) and look for a book called Not Your Mother's Slow Cooker Recipes for Two. It's perfect for this size of crock.

2) If you are really patient and feel like crawling through the archives for the last two years, look for my user name (ctrl-f and put rainbow_goddess in the search box), because I've shared some recipes from that book and one that I found in the library for small crocks of that size. If I have time later tonight, I'll see if I can find them later tonight. I'm on a break from work right now and have to go back in about two minutes, or I'd do it now.
Nov. 22nd, 2011 04:32 pm (UTC)
I have that cookbook! I really like it. There's a recipe in it for bbq chicken that I've made several times.
Nov. 22nd, 2011 12:37 am (UTC)
I use mine for making oatmeal overnight.

1 cup Steel Cut Oats
4.5 cups water
Pinch of salt

Put on low overnight and breakfast is served in the morning.

A lot healthier than the processed or rolled oats and very satisfying on a cold, winter morning.
Nov. 22nd, 2011 01:31 am (UTC)
I have a teensy one and a big mama one. I use the little one for small portions of chili, veg soup, roasts, baked beans (so good!) and for keeping food warm. Pretty much anything goes, in smaller portions.
Nov. 22nd, 2011 01:37 am (UTC)
I have a weensy one. One of my fave cold-weather things is a can of cheddar cheese soup, put in a small diced onion, a small cut up red potato, chop in some carrots and throw in ham cubes. Nom cheesy stew!
Nov. 22nd, 2011 01:42 am (UTC)
My partner and I are vegans so we eat lots of legumes. A small crock is really good for that if you're not cooking tons. Just add soaked beans (or soak them in the crock overnight) and add anything else that will fit (onion, garlic, spices, olive oil, etc). I leave my cooking all day. Just make sure to check that there's still liquid at all times.
Nov. 22nd, 2011 01:59 am (UTC)
The tiny ones are great for small batches of applesauce, beans, black-eyed peas, garbanzo beans for lunch salads, hot cereal (cooked overnight --- ready-made breakfast!), mulled wine, spiced cider... I also use mine to bake two or three potatoes, or to cook just a chicken breast or two, or for a kind of soup I like but my husband doesn't. (There are just two of us so anything one likes and the other doesn't gets made in small batches.)

You asked about how to cut down recipes. I do it a lot with some dishes. My rule of thumb for soaked dry beans is they should fill the crockpot about 2/3 full to leave room for expansion as they cook --- so I soak a quantity that will fill it about 1/3 or a little less full before soaking, since they tend to approximately double. Reduce the rest of the recipe proportionally; if you cut back the beans by half, cut back the rest of the ingredients by half, etc.

For soups, stews, applesauce, and hot drinks, I look at the total number of cups of ingredients it calls for and measure the total number of cups of water my crockpot will hold. Then I cut down the recipe proportionally. For pot roast, chicken breasts, etc, I see what the pot will reasonably hold. If my experience is anything to judge by (YMMV) you sort of develop a feel for it with experience --- or a rule of thumb, which may be even better than instinct.

Good luck and have fun!
Nov. 22nd, 2011 02:39 am (UTC)
I use my tiny crock to cook a small meal. Being Italian, I have the propensity to cook for at least a dozen people. Whatever vessel I use gets filled. I discovered that if I really try, I can scale down most anything to fit into the small crock, and we don't have to eat the leftovers for a week. Just cut it all by the same fraction (half, third, eyeballed) and it should work.

And you can always use it for rice or beverages, like hot cider or cocoa while you shovel snow.
Nov. 22nd, 2011 03:25 am (UTC)
http://crockpot365.blogspot.com/2005/12/dips-fondue.html She's got some soup recipes just for the little dipper, too.
Nov. 22nd, 2011 06:55 am (UTC)
icon love
Nov. 22nd, 2011 03:46 am (UTC)
I use it for a recipe I got back in my college days (*cough* 1970s). Basically you combine 1 can of cream of chicken soup, 1 can of drained tuna and 1 can of peas (or double the entire thing) and then serve over noodles or rice or baked potatoes. Based on that I suspect there are all sorts of one dish/soup recipes that you could convert. With canned food like tuna (or pre-cooked food) you just run it until its simmered for a while.
Nov. 22nd, 2011 12:57 pm (UTC)
ooh that sounds awesome!
Dec. 2nd, 2011 07:09 am (UTC)

My Father in Law makes this with mushroom soup and eats it with toast. I tried it as a pasta sauce and it was delicious!!!

Nov. 22nd, 2011 06:45 am (UTC)
Chocolate fondue (1/2 a bag of dark choco chips and 1 pint of heavy cream) leave on low, add 1/2 cup heavy cream (some grand marinier if you want) and stir occasionally to keep fluid..add heavy cream if it dries

Also, cheesy sauce. Dont have a recipe here, but I bet any standard cheesy sauce or cheesy dip recipe would work well here. You can also take it to work to heat up your soups and stews by lunch time.

Nov. 22nd, 2011 01:18 pm (UTC)
As the others have said, you can scale down just about any recipe and it works okay, you just can't leave it for as long, and on as high a temperature. Recipes that call for 6 hours on high in a 5qt crock may need 5 hours on low in a 1.5 qt.

What I like to do is make huge batches of meat/vegetable soups - chili, meatless chili, beef stew, pork stew, chicken soup, etc. - and I freeze them in 1qt containers. I'll then defrost one container maybe two nights before I want to eat it, shove it in the crock in the morning, set in on low, and come back that evening to a nice warm meal, without all the chopping and whatnot in the morning :)
(Deleted comment)
Nov. 23rd, 2011 10:14 pm (UTC)
DIIIIIIP!!!! :D I'm a football junkie and my team is doing rather well so i've been dippin it out in my mini crock :P my most favorite recipe is:

1 lb of velveeta cubed and one can of hormel chili (any variety but i like the one without beans). toss in the cheese, top with the chili and let it cruise on high for about 1.5 hours. stir to combine when you think of it (after 45 minutes maybe) and when it's all bubbly and happily combined hit it with some chips!

i also like it for dinners when it's just me. i put one chicken breast in (frozen or fresh but a small fresh breast seems to sometimes fit better) add in one of the following:
BBQ sauce (shred chicken once it's out for sammies)
Salsa (shred for taco yummies or leave whole and serve over rice) *i love salsa verde with this*
marinade like lawry's brand (serve over rice)

cook on high for 4 hours (keep an eye on it, mine gets hot quickly and can scorch) or low for 8 and dig in! :D enjoy your mini crock!
Lynn B (AveryzGrandma)
Oct. 2nd, 2016 10:54 pm (UTC)
Love my 1.5qt crock pots!!
I have an 8qt crock (a 10lb turkey or 2 full chickens will fit), a 3qt crock & my favorite go to is my "buffet crock" This is 3 1.5 at crocks in a line. I'm a caretaker for my 81 year old mother who despises leftovers.

I love the 1.5 qt crocks for shredded meat. Each one holds approx 2 lbs of uncooked meat. I can do chicken, pork & beef all at the same time! (Yep, left overs, but easily made into a "new" meal) And since I add no seasoning other than small amounts of salt & pepper, the possibilities are endless! Add your favorite seasoning or sauce to amount of meat you need, and viola, a new sandwich, burrito, omelette or rice filling.

I currently have a 3lb pot roast in one crock, broccoli, cauliflower & carrots in a second, AND the hot fudge brownie in the 3rd crock.

And I make rice daily in my 3cup rice cooker. (Thanks Wolfgang!)
( 34 comments — Leave a comment )


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