View allAll Photos Tagged slowcooker...
Slow Cook French Leek Soup (without the toasted cheese baguette)
____________________________________
6 leeks, (white and light green parts only),halved lengthwise and thinly sliced crosswise
1/4 cup (60 mL) butter, melted
2 tbsp (30 mL) chopped fresh thyme (I only had dried)
1 tbsp (15 mL) sodium-reduced soy sauce
1 tbsp (15 mL) white wine vinegar
1 tbsp (15 mL) Worcestershire sauce
1/2 tsp (2 mL) each salt and pepper
1 pkg (900 mL) sodium-reduced chicken broth
In slow cooker, combine leeks, butter, thyme, soy sauce, vinegar, Worcestershire sauce, salt and pepper; stir in broth and 3 cups water. Cover and cook on low for 8 hours.
You can find the recipe and others here:
www.canadianliving.com/food/slow_cooker_french_leek_soup.php
Sweet & Sour Cocktail Meatball recipes from Amercia's Test Kitchen Slow Cooker Revolution. I made the sauce using homemade red plum jam and slivers of red chilli pepper. This non-slow cooker version is a very close variation of the recipe I used.
Garlic Dill Cucumber Pickles (right) adapted from Food In Jars. Recipe is here.
Serve additional sauce on the side for dipping.
I have a medium to small crock pot which ended up being just the right size for this batch.
find the recipe on my food blog here: thekitchentourist.com/2012/10/22/slow-cooker-coconut-chai...
Did you know you can rehydrate dried cranberries in cider in the microwave? Me either, but it actually worked.
Easy keto dinner for 4. 8 chicken skin on bone chicken thighs, asparagus and 2lbs of carrots split. Crockpot on low for 8 hours. Works great with a ketchup, braggs aminos, garlic and honey soy sauce. Will cost less than $15. #ketogenic #slowcooker #crockpot #dairyfree #glutenfree #paleo #meals
19 Likes on Instagram
Serve and enjoy.
I found this recipe on the food blog "A Canadian Foodie"
You can find it here:
Ox Tail Soup
Ingredients:
3 pounds or 1.5 k of oxtail
3 carrots, peeled and sliced
1 onion, sliced
4 cloves of garlic
2 stalks of celery, sliced (I didn't have celery so I used one potato instead.
small bundle of flat leafed parsley
2 bay leaves
5-6 peppercorn
water
salt and pepper to taste
Instructions:
Place first seven ingredients in a slow cooker.
Cover with water
Bring to a low boil; skim, and simmer for 6 to 8 hours
Add noodles or pot barley if you prefer.
Serve and enjoy.
splendidtable.publicradio.org/recipes/main_pulledpork.shtml
Ultimate Cheater Pulled Pork
Reprinted from Cheater BBQ: Barbecue Anytime, Anywhere, In Any Weather by Mindy Merrell and R. B. Quinn (Broadway Books, A Division of Random House, Inc., 2008) Copyright 2008 by Mindy Merrell and R. B. Quinn.
Okay, here we go. Either we have you hooked at "Ultimate Cheater Pulled Pork" or this book is headed straight for the library's used book sale. We know that. You know that. So, let's drop the chitchat and make some cheater barbecue.
In short, you drop a pork butt into the slow cooker, add dry rub and bottled smoke, close the cover, go away for a while, pull or chop the meat and pile it on a bun, add sauce, get out the pickles, open a beer. BOOM! That's barbecue, baby. Can you feel it? That's Ultimate Cheater Pulled Pork.
Makes 12 to 14 servings
One 5- to 6-pound boneless Boston butt pork roast or same weight of boneless country-style pork ribs
1/4 cup Cheater Basic Dry Rub (recipe follows)
1/2 cup bottled smoke
Barbecue sauce of your choice
1. Cut the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up).
2. Put the pieces in a large slow cooker (at least 5 quarts). Sprinkle the meat with the rub, turning the pieces to coat evenly. Add the bottled smoke.
3. Cover and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190 F.
4. Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. Pull the meat into strands. It should shred very easily. Serve the barbecue piled on buns with your favorite barbecue sauce.
5. To serve the barbecue later, cover and refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.
6. To reheat the barbecue, place it in a saucepan moistened with some of the reserved juice. Gently heat the meat on medium-low, stirring occasionally. Or, place it in a covered casserole with some of the reserved juice and heat in a 350 F oven for 20 to 30 minutes.
7. While the meat warms, combine the barbecue sauce and some of the additional reserved meat juice in a saucepan. Heat through and serve with the barbecue.
Cheater Basic Dry Rub
Makes about 2/3 cup
1/4 cup paprika
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 tablespoon garlic powder
1 tablespoon dry mustard
1. Combine all the ingredients in a jar with a tight-fitting lid. Shake to blend.
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
Sweet & Sour Cocktail Meatball recipes from Amercia's Test Kitchen Slow Cooker Revolution. I made the sauce using homemade red plum jam and slivers of red chilli pepper. This non-slow cooker version is a very close variation of the recipe I used.
Garlic Dill Cucumber Pickles (right) adapted from Food In Jars. Recipe is here.
Serve additional sauce on the side for dipping.
Under $2.50 per serving.
Savory aromas entice you as this easy meal-in-one gently simmers in the slow cooker. Choose a boneless chuck roast for the richest taste or a rump roast if you prefer lower fat.
Makes 8 servings.
Prep Time: 10 minutes
Cook Time: 8 hours on LOW or 4 hours on HIGH
INGREDIENTS
3 pounds boneless beef chuck or rump bottom round roast, well trimmed
5 cups cut-up fresh vegetables, such as carrots, celery, onions and potatoes
1 package McCormick® Slow Cookers Savory Pot Roast Seasoning
1 cup red wine or water
To view and print full recipe, go here: www.mccormick.com/Recipes/Slow-Cooker/Slow-Cookers-Savory...
Dinosaur not included
Slow Cooker Pear-Quince Butter
1 large D'Anjou or Bartlett pear about 1 lb. need not be fully ripe
3 or 4 ripe quinces about 3 pounds
1 c. brown sugar
½ c. honey
½ tsp. of salt
2 tsp. vanilla extract
¼ tsp. cardamom powdered
1 c. water
1/4 to 1/2 c tawny port.
Bowl of acidulated water (1T lemon juice or vinegar for 2 quarts)
Quarter, core and peel the fruit. You could use all quinces. They are expensive here and the pear added some volume. I did use organic fruit.
Quince cores are tough. I found quartering first, coring and then peeling to be easier and safer. Chop into small cubes. You could grate or shred in a food processor. That would reduce the cooking time a little. Place into acidulated water as you work to keep from browning. Place the brown sugar, honey, water, salt and vanilla into the slow cooker (I used a small 2 ½ quart size). Turn on high.
Place drained fruit on top and stir to mix well.
Cook on high for 3 hours. Check at this point. There should be enough liquid to keep from drying out. If not add ½ c water.
Cook another hour on high. Add cardamom. The fruit should be soft. Using an immersion blender puree the fruit. Careful to keep submerged while blending so you don't splatter yourself with very hot fruit! Never take an immersion blender out of anything you are pureeing while it is on. Hot and messy!
I prepared up to this point then I turned on low and went to bed. Let cook on low for at least 8 hours.
In the morning I checked, stirred, scraped down the sides and because I was busy, let cook a couple more hours. I sampled some on my toast-yum!
This made about 4 cups of a lovely dark red butter.
I preserved 3 of them using the hot bath method and refrigerated one to use. These would also freeze well if you don't want to bother with hot canning.
www.kraftrecipes.com/recipes/slow-cooker-saucy-meatballs-...
What You Need
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Turkey
1-1/2 lb. lean ground beef
1 egg, beaten
1/2 cup water
2 cups sliced fresh mushrooms
2 green peppers, cut into strips
4 cups spaghetti sauce
1 pkg. (1 lb.) spaghetti
1/3 cup KRAFT Grated Parmesan Cheese
Make It
COMBINE stuffing mix, meat, egg and water. Shape into 1-inch balls. Place in slow cooker; top with vegetables and sauce. Cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
COOK spaghetti as directed on package. Serve meatballs with sauce over spaghetti. Sprinkle with cheese.
This slow cooker chili will be a surefire hit for pot luck suppers and tailgate parties.
Makes 8 (1-cup) servings.
Prep Time: 10 minutes
Cook Time: 8 hours on LOW or 4 hours on HIGH
INGREDIENTS
2 pounds lean ground beef or ground turkey
1 package McCormick® Slow Cookers Chili Seasoning
2 cans (14 1/2 ounces each) diced tomatoes, undrained
2 cans (16 ounces each) kidney beans, drained
1 can (15 1/2 ounces) tomato sauce
To view and print the full recipe, go here: www.mccormick.com/Recipes/Slow-Cooker/Slow-Cookers-Chili....
With all the talk about slow cooker recipes on Twitter and Pinterest, I decided it was time to dig mine out and make something. We had some tarragon in the fridge so I decided to try Chicken in a white wine and tarragon sauce made in the Crockpot.
Nom nom nom!! This was a really easy recipe to make and not a ton of work for a lot of flavor. I really loved the mushroom tarragon cream sauce, and the chicken was fall off the bone tender. I left it cooking overnight in the slow cooker, which was probably too much. One thing I would change for next time is that I would remove the skin on the chicken thighs after browning the chicken since it's just too thick and not that tasty after slow cooking. That advice is actually on the original Cook's Country recipe page but the recipe is no longer available for free.
YIP 2011
The slow cooker is a hand-me-down from Nathan's mom. She was almost apologizing when she offered it to me, saying that it was old but still worked, and I tried to explain to her that the oldness and the flowers and the brown tones made it 100 times better than a new one. Anyway. I finally got around to using it, and I am a big fan so far.
My mixer is there in the background, obviously; I continue to love it more than anyone should love an object. The coffee press is from Ikea; it's pretty okay.