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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...
Slowcooked Rabbit with juniperberries
900 gram chunks of rabbit
Marinate (for at least 4 hours) in :
1 onion, chopped
2 cloves garlic, pressed
1 bayleaf
3.5 dl fruity red wine (in this case, Mooi Kaap Droe Rooi)
2 sprigs of fresh thym
1 sprig of fresh rosemary (or dried if you forget to buy it)
1 T crushed juniperberries
Preheat the slowcooker.
Take the rabbit out of the marinate.
Save the marinate for later.
Dry the meat as well as you can.
Panfry the pieces of rabbit in 2 T oil.
Put the browned pieces in the slowcooker.
Deglaze the pan with the marinate.
Bring to the boil and pour on top of the rabbit in the slowcooker.
Slowcook on high for 1 hour.
Then soak 15 gram dried porcini in 1.5 dl boiled water.
Leave them soaking for 1 hour.
After the 1 hour soaking and 1 hour slowcooking, drain the porcini and pour the soaking liquid in the slowcooker.
Chop the porcini and set aside. Cover with clingfoil.
Slowcook on high for another 2 hours.
After those 2 hours, remove the rabbit from the slowcooker.
Put the marinate/liquid through a sieve to get rid of all the pieces of onion, berries, etc.
Add the sieved liquid and the rabbit back into the pan.
Add the chopped porcine. Add salt and pepper to your taste.
Slowcook for another hour.
Take the rabbit out of the slowcooker on a plate.
Thicken the sauce with lumps of butter. Or cornstarch.
Add 2 T chopped parsly
Spoon over rabbit and serve.
Nice with mash potatoes and carrots.
From : The Slowcooker Cookbook by Catherine Atkinson
I needed to clean out the freezer for a very important purpose (putting the Kitchenaid ice cream maker bowl in to freeze, and making room for popsicle molds - see, VERY important), so I decided to experiment with making veggie broth in the crockpot with all of the old, cruddy, freezer-burned bagged vegetables taking up valuable space in the freezer. It actually worked really well!
The beef stew which won me the compliment "best beef stew you've ever made" and "so beefy!" is adapted from a recipe in Slow Cooker Revolution. The hearty part comes from generous chunks of tender beef chuck, potatoes, carrots, crimini mushrooms, potatoes, green peas, onions, and leeks. The underlying robust flavour of beef broth, tomato paste, soy sauce, garlic, and thyme pitched in to make this a very satisfying winter meal.
Why does it feel wrong to serve sliced bread with beef stew? Even if it is homemade red fife sour cream sandwich bread?
Read more at Dessert By Candy.
Hearty black bean & mushroom chili simmered low and slow in the slow cooker. I served it with squares of northern cornbread. Believe it or not, this is a very low fat lunch. There's merely 1 tablespoon of olive oil for 10 cups of chili. The 9" square pan of cornbread has only 2 tablespoons of butter.
Chili recipe is found in Slow Cooker Revolution. Cornbread recipe comes from Cook's Illustrated Cookbook.
More information coming soon to Dessert By Candy.
I saw a super easy recipe for Slow Cooker BBQ Pulled Chicken. So I busted out my Ninja Cooker and gave it a try. 2 ingredients: Chicken and bottled BBQ Sauce... and when I was cooking it, I remembered how my Mom would cook a small crock pot of Beans for herself to add to some of her foods... so I searched for her small crock pot and also cooked some dried beans. Both dishes turned out really good. #ninjacooker #ninjacookingsystem #crockpot #slowcooker #microwave #kitchen March 06, 2021 at 03:45PM
This vegetarian stew has a lot going for it. Besides the ethereal smell and taste of this dish, it is a breeze to make.
cookincanuck.blogspot.com/2009/10/crockpot-gingered-chick...
Tonights dinner in the slow cooker. More pictures in comments. Orginal recipe on Hamilton Beach site; I'v e changed it around considerably:
* 3 lbs. boneless beef stewing cubes (I don't buy the most expensive - an economical pack will do just fine - it's really tender after all this cooking!)
* 1 bottle (12 oz.) beer
* 2 tablespoons soy sauce
* 2 tablespoons chopped garlic
* 1 cup frozen chopped onion
* 1 can (14 oz.) beef broth, or 2 cups beef stock
* 1/4 cup vinegar
* 1/4 cup brown sugar, packed
* 2 envelopes (0.87 oz.) brown gravy mix
*1/2 pound chopped celery
*1/2 pound carrots (I used baby carrots from the bag - no need to clean and chop!)
* 1 1/2 pounds small red potatoes, halved.
Combine all in slow cooker, cook on low 10 hours, or on high 5-6 hours.
This is a lot of stew, but I currently have 4 of my sons living back home, so it will be gone quickly. This recipe can be halved easily, and ingredients can be changed as you wish. The original recipe had no veggies (!) and 6 pounds of stew meat, so I made it more to my liking. I have 2 heaping tablespoons of garlic in here, but we like garlic, but if you don't you can omit it, or use less. The first time I made it, I tasted it after about an hour of cooking, and tasted awful (to me, at least!), but after a couple of hours, it was much better. This got rave reviews from my sons. Served with crusty bread, and a bottle of beer!
BTW, this slow cooker was one of the best buys I ever made. $29.00 on sale, and it gets used a lot (my oven needs to be replaced). I also have a recipe for White Chicken Chili, which also got rave reviews, and last week I made lasagna in here, which came out surprisingly good!
This was the first time I ever used a slow cooker. When I realized that the meat I bought (chuck tender steak) would be tough if I just stir fried it, I had to figure out another way, and man it so payed off. The slow cooker made this meat so tender! I seasoned the beef with garlic, garlic powder, onions, onion powder, soy sauce, fish sauce, sugar, sesame oil, salt and pepper. Once the meat got tender, I added the baby corn, mushrooms and broccoli, and let those cook for about another 45 mins. (the beef was on for about 3 hrs prior) and lastly, served over a bed of rice. SOOO GOOOD!
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
First attempt. Tasty! Combined a couple of other online recipes...
Ingredients
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon crumbled dried oregano
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 (4 pound) boneless pork shoulder roast
2 bay leaves
1/2 cup chicken broth
1/2 cup orange juice
juice of one lime
Directions
1. Mix together salt, garlic powder, cumin, oregano, coriander, and
cinnamon in a bowl. Coat pork with the spice mixture. Place the bay
leaves in the bottom of a slow cooker and place the pork on top. Pour
the chicken broth around the sides of the pork, being careful not to
rinse off the spice mixture.
2. Cover and cook on Low until the pork shreds easily with a fork,
about 10 hours. Turn the meat after it has cooked for 5 hours. When
the pork is tender, remove from slow cooker, and shred with two forks.
Use cooking liquid as needed to moisten the meat.
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.
Comforting and flavourful lentil soup packed with French green lentils, carrots, baby spinach, crimini mushrooms and boosted with parmesan rind, garlic, dried porcini mushrooms. This is my go-to lentil soup whenever I don't know what to cook. Very nutritious too. You can see that I even made it at an F1 race track before by vacuuming-packing the prepared ingredients ahead of time.
Recipe adapted from America's Test Kitchen Slow Cooker Revolution. Read more at Dessert By Candy.
This black bean and sweet potato soup mixes a bevy of common spices and cooks them into the porous potatoes during its low and slow eight-hour soak in a slow cooker.
www.foodthinkers.com/2010/01/life-limb-and-sweet-potato-s...
Ingredients
* 2 teaspoons oil
* 1 onion, chopped
* 2 garlic cloves, minced
* 2 teaspoons ground coriander
* 2 teaspoons ground cumin
* 2 (14-ounce) cans black beans, rinsed and drained
* 1 (14-ounce) can diced tomatoes
* 1 teaspoon salt
* ¼ teaspoon pepper
* 6 cups chicken broth
* 2 sweet potatoes, peeled and chopped
* 1 cup corn kernels
* sour cream (optional)
* lime wedge (optional)
* 1 jalapeño (optional)
Instructions
1. If your slow cooker has a sear pan, use it on your stove top to heat oil and sauté onion and garlic until soft. Otherwise, do this step in a skillet and transfer to your slow cooker.
2. Add all ingredients in your slow cooker and cook on low for 8 hours or until sweet potatoes are tender.
3. Serve hot with sour cream, jalapeño, and lime if desired.
Moroccan Beef Chili with Chickpea & Raisins, Quinoa, Beet Hummus with Greek Yogurt.
Recipe for the beef chili comes from Slow Cooker Revolution. Beet hummus is loosely adapted from Simply Recipes. Read more at Dessert By Candy.