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Seitan is the V'con version, prepped in the slow cooker because I'm lazy, then sliced and sauteed with the snow peas, olive oil, garlic, rosemary, and thyme.
3 to 4 skinless boneless chicken breasts (about 20 oz)
16 oz corn (canned or frozen)
1 can (15 oz) black beans
2 tsps ground cumin
2 tsps chili powder
1 onion, halved and thinly sliced
1 green bell pepper, cut in strips
1 can (14.5 oz) diced tomatoes
1 can (6 oz) tomato paste
Mix everything together and cook in a slow cooker on low for 4 to 5 hours.
Garnish with shreddedcheese, if desired. Will probably need some salt as well.
I used 1.5 tsps of ground chiles and 1/2 tsp garlic powder instead of chili powder.
It was pretty good, but could have been spicier. But nothing a little hot sauce can't fix.
Much better the next day. The dried chile I used leant an unexpected smokey flavor. The heat also went up a bit the second day.
If you have any crockpot recipes you'd like to share, please leave links in the comments section of my link.
cookincanuck.blogspot.com/2009/10/crockpot-chicken-black-...
Based off of this recipe
www.ehow.com/how_4867606_make-homemade-chili-slow-cooker....
I would say that it serves about 6-8
2 lbs pork tenderloin or meat of choice, cut into 1” cubes
4 cloves of garlic, chopped
2 boiler onions, chopped
1 green pepper, chopped and seeds removed
2 large tomatoes chopped
8-10 med crimini mushrooms sliced thick
2 Anaheim chile peppers sliced into rings (with as many seeds as you like)
3 tbsp chili powder
1 tsp cayenne pepper
1 tsp ground cinnamon
1 tsp paprika
2 tsp ground cumin
1/2 tsp salt
1 can of pinto beans
1 14.5 oz can chopped tomatoes
1/2 bottle Porter style beer
1/2 c of chicken stock
2 tsp corn starch
Toppings
Fresh cilantro
Sour cream or greek style yogurt
Diced red onion
Cheddar cheese
Season pork cubes with some salt and pepper. In an oven safe pan with just a little oil on the bottom, sauté onions and garlic on medium heat until translucent. Add pork and brown on all sides (I had to move some of the onions to the crock pot to make room for the pork to brown.) Move contents of pan and all veggies, spices, beans and canned tomatoes to slow cooker. Deglaze pan with beer and stock and pour into slow cooker.
Cook on high for 1 hour and then low for at least 7 hours. I cooked everything for a total of 10 hours. In the last hour, dissolve corn starch into about 1/4 cup of cold water and add to pot. Stir and let it finish cooking. The sauce will still be relatively thin. You can add more corn starch if you want it much thicker.
Serve with toppings and tortilla chips
Possibly one of the best bean soup I ever made. The big fat cannellini beans come from my stash of precious Rancho Gordo beans. Every bean cooked to creamy perfection yet still holding their shape thanks to overnight soak in salted water. The soup is boosted with onion, garlic, pancetta, parmesan rind, and rosemary for hearty flavour.
Recipe comes from Slow Cooker Revolution. Read more at Dessert By Candy.
the rabbit in the slow cooker with a bottle of red wine and about 3 pints of vegetable stock. also added leeks.
The pot after simmering on low for eight hours in half a cup of vegetable stock. Really, they were only supposed to cook for six.
perfecting a basic concoction of meat and beans is my current personal mission. This is my third attempt:
2 cans of diced tomato
1 can of tomato paste
4 x celery, 1 x medium white onion
2 cans of kidney beans
6 sausages (browned beforehand)
mushrooms
4 cloves of garlic
1 teaspoon of salt
a heap of homemade chili seasoning
2 cups of chicken broth (rough estimate)
and I'll leave it in the crockpot on low for 6-8 hours.
Whenever I make something special, someone will ask me if I took a picture. So this time, the The Story Lady - aka the Blind Foodie did you one better and made a video!
Sucks living in the British countryside when it comes to food.
My daughter really wanted to have some ramen so I spent half day preparing to make this. However, it is not the real deal. The pork is actually gammon cooked using a slowcooker but tried to make it in Japanese charsiu style. Also the noodle is the noodle you can get at any British supermarket. The menma was made using tinned bamboo shoots. The soup is shoyu based using powdered chicken stock. All fake but it was delicious. I cannot wait to visit #japan this summer! My wife made some salmon sushi as we thought that ramen would not be enough.
carnitas made in the slow cooker. on tortillas with lightly pickled onions, fresh tomatoes, radishes, and cilantro. and don't forget the lime juice!
(yes, it is on two plates. poor husband waited patiently while i took pictures without realizing i'd picked up his plate, too.)
Chicken Stew with Rosemary Dumplings
From Slow Cooking Magazine Vol. XVIII, No 1. 2008
1/2 c flour
1 tsp salt
1/2 tsp pepper
1 whole chicken (about 3 lb) OR 3 boneless skinless chicken breasts, cut into pieces.
4 large carrots, peeled and sliced 1in thick (I used precut carrot sticks)
2 stalks celery, sliced 1/2 in thick
1 onion thinly sliced
1 tsp dried rosemary
2 cups (one can) chicken broth
Dumplings:
1 c flour
2 tsp baking powder
1/2 tsp dried rosemary
1/2 tsp salt
1/2 c milk
1 egg
1. Chicken: Combine flour, salt and pepper in a bowl or food storage bag. In batches, add chicken pieces to flour micture and toss to coat. Transfer to a plate. heat oil in a large non stick skillet, over medium high heat. Add chicken pieces and cook 8 to 10 minutes or until brown on all sides. set aside.
2. Add the carrots, celery onion and rodemary to 5-6qt slow cooker. Place chicken pieces over vegetables. Pour 1/2 cup broth into the skillet and cook over medium high heat, scraping up brown bits from bottom of pan. Pour pan juices into slow cooker along with remaining stock or broth.
3. Cover and cook on High 4 to 6 hour or low 8 to 10 hours, until vegetables are tender and stew is bubbling.
4. Dumplings: Whisk flour, baking powder, dried rosemary and salt in a bowl. combine milk and egg in a measuring cup, mix well then add to flour mixture. Stir with a fork to make a lumpy dough (do not overmix- lumps are fine). Drop dumpling mixture over chicken pieces. Cover and cook on high for 25 to 30 minutes or until tester inserted into center of dumpling comes out clean.
Per serving: 381 cal, 49 g pro, 21 g car, 4 g fib, 11 g fat(3 g sat fat), 26% cal from fat, 121 mg chol, 1,391 mg sod
www.foodthinkers.com/2009/12/when-life-deals-you-bones-ma...
This recipe, suitable for slow cookers and crock pots, is a vast departure from the clear broth with which you’re likely familiar. And it still takes delicious advantage of the flavorful insides that your turkey first delivered about a week ago.Ingredients
* 3 tablespoons canola oil
* ½ cup onion, chopped
* ½ cup carrots, chopped
* 6 cloves garlic, minced
* 2-inch piece fresh ginger, minced
* ⅓ cup prepared South Asian green or yellow curry paste
* 3 cups chicken stock
* 1 can whole coconut milk
* 1 whole turkey carcass, with some meat left on
* 1½ tablespoons kosher salt
* black pepper, freshly ground
* 1 head cauliflower, broken into large florets
* 2 (16-ounce) cans chickpeas, drained and rinsed
* 1 bunch fresh mint leaves, chopped
* 1 bunch cilantro leaves, chopped
* 1 lime, cut in wedges
Instructions
1. Heat the slow cooker pot over medium-high heat. If your crockpot or slow cooker won’t braise on a stove top, just do this step in a large frying pan instead.
2. Heat the oil; add the onions, carrots, garlic, and ginger; cook, stirring frequently until fragrant.
3. Add the curry paste and continue to cook, about 2 minutes more.
4. Whisk the broth and coconut milk with all the aromatics in the pan. Then carefully place the pan into slow cooker heating element (or transfer from the frying pan to the slow cooker).
5. Place the turkey carcass into the pan.
6. Cover and cook on HIGH for 6 hours, adding cauliflower and chickpeas about halfway through cooking.
7. Divide curry evenly into bowls and scatter freshly torn mint or cilantro on top. Serve with a wedge of lime.
Ok, nothing glamorous about lentils, I know. Recipe is just titled Dal and is from "The Gourmet Slow Cooker" book.
Basically you use red or yellow lentils and add a little less than double the amount of liquid. I used about half chicken broth and half water. Sauté some onions and garlic in olive oil and add to pot. Book recommends fresh ginger of which I had none on hand. I decided to add a bit of bayleaf instead and removed it after cooking.
I cooked these for just about 3.5 hours on low and they were cooked as much I would have wanted them. They still had a wee bit of tooth to them without being hard.
It's served with greek style yogurt mixed with chopped fresh cilantro, drizzled with olive oil and sprinkled with salt and pepper. The book also recommends some serrano chiles for spice.
Both of us really enjoyed it and ate it for lunch and dinner. When Leo had them for dinner, he substituted the yogurt mix for feta and a touch of lemon. He said the lentils smelled just like his Italian grandmother used to make when he was young. This is actually my first time ever cooking lentils like this and I liked them quite well. I normally use french green or baby lentils in soups but I haven’t ever served them on their own. This is just a crazy cheap and filling dish that gave us a nice change from a lot of our meat heavy dishes we’ve been eating lately.
This applesauce has about 5 ingredients and will your house smell so good. Delicious!
cookincanuck.blogspot.com/2009/10/family-crockpot-applesa...
This recipe is very basic and healthy! You clean the chicken free of skin and fat. Sear in a skillet for color (salt and pepper).Throw in garlic and oregano in the cavity and some in the slow cooker. Add broth or just water to the pan you seared it in and deglaze it- pour it in the crock pot. Turn on high if it is around lunch time and you plan to eat by dinner and it will be falling apart done. Takes 8 hours on low. Turn over once during the cooking process a couple of hours in. during the last 20 min, you can add lemon juice and if you want to serve the broth as a sauce, you will need strain, then boil it to reduce or thicken with corn starch.
In the slow cooker. Is there a rule that everything in the slow cooker has to look gross at the beginning?
Donut Bunny and I both like beet tops, but that is a problem for both of us. He is only allowed limited beet-tops (high in oxalates), and I have learned to avoid most carbohydrates, and beet tops tend to come with high carb beets attached. Well, I am sure we can work something out. I for one will take one for the team and eat my beets regardless. Donut will just have to make sure he eats all his greens, especially the ones low in oxalates. Donut says, "Boy, this eating healthy thing sure is getting complicated!"
We've had this slow cooker since I can remember Mum only ever uses it for making stew and today I decided to make dinner so I made her stew with carrots and mashed potatoes.
Savor the taste of hearty, homemade chicken noodle soup made in the slow cooker.
Makes 8 servings.
Prep Time: 20 minutes
Cook Time: 8 hours on LOW plus 10 minutes on HIGH
INGREDIENTS
1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
2 cups sliced carrots
1 cup sliced celery
1 cup chopped onion
1 package McCormick® Slow Cookers Chicken Noodle Soup Seasoning
5 cups water
1 cup uncooked medium egg noodles
To view and print the full recipe, go here: mccormick.com/Recipes/Soups/Slow-Cookers-Chicken-Noodle-S...