• from Not Your Mother’s Slow Cooker Family Favorites

    2 to 4 tablespoons olive oil
    4 pounds chicken legs or bone-in thighs, skin removed, rinsed, patted dry and sprinkled lightly with salt
    3/4 cup apricot preserves
    1/2 cup orange marmalade
    1/4 cup low-sodium soy sauce
    1 tablespoon sesame oil
    2 garlic cloves, pressed
    3 medium sized shallots, finely chopped (I used one medium sized onion instead)
    1 teaspoon peeled and grated fresh ginger
    Salt and pepper to taste
    About 2 tablespoons sesame seeds for garnish
    1 bunch green onions, chopped, for garnish (I used parsley instead)


    Coat the inside of the crock with cooking spray.

    In a large skillet over medium high heat, warm 2 tablespoons of the olive oil.  Add the chicken in batches (adding more oil as needed) and brown, turning once or twice and transferring the chicken to the crock as it browns.

    In a medium-sized bowl, combine the preserves, marmalade, soy sauce, sesame oil, garlic, shallots and ginger with a fork.  (Add a pinch of salt and a few grinds of pepper as well.) Pour the mixture over the chicken.  Cover and cook on high for 2 1/2 to 3 hours, until the chicken is tender and cooked through.

    Remove the chicken with tongs from the crock and place on dinner plates or a large platter.  Serve sprinkled with sesame seeds and green onions.

  • 5 or 6 cups leftover cooked chicken, coarsely chopped
    2 cups prepared marinara sauce
    2 teaspoons olive oil
    1 medium onion, chopped
    1 red bell pepper, chopped
    3 cloves garlic, minced
    1 heaping teaspoon dried Italian seasoning
    Salt and pepper to taste
    Burger Buns, Parmesan Cheese and Provolone Cheese for serving


    Spray a 4-quart crock-pot with cooking spray.  Add the chicken and marinara sauce to the pot.

    In a saute pan, add the olive oil and heat over medium heat.  Add the onion and cook for three minutes, or until softened.  Add the bell pepper and cook for another two minutes.  Add the garlic and Italian seasoning and cook for an additional two minutes or until very fragrant.  Season with salt and pepper as desired.

    Add the sauteed mixture to the crock-pot and give everything a stir to combine.  Add the lid to the pot and turn it on to the low setting.  Cook for 4 hours on low.

    To serve, top each bun with a portion of the mixture and sprinkle each serving with Parmesan, and then add a slice of Provolone as well.  For added flavor, run the sandwiches (open-faced) under the broiler for a minute to brown and toast the Provolone on top.  Serve immediately.

    Makes about 8 sandwiches.

  • from Not Your Mother’s Slow Cooker Family Favorites

    serves 8

    1 cup low-sodium soy sauce
    1 cup hoisin sauce
    1/2 cup honey
    1/2 cup pineapple juice or papaya nectar (I used 1/2 cup crushed pineapple)
    1/3 cup rice wine vinegar
    1/4 cup peanut or sesame oil
    2 tablespoons chopped garlic
    8 pounds country-style pork spareribs, cut into serving pieces of 3 to 4 ribs

    1. In a large bowl, combine the soy sauce, hoisin, honey, pineapple juice, vinegar, oil and garlic.  Add the ribs and turn to completely coat them with the marinade.  Cover and refrigerate 1 to 2 hours.

    2. Arrange the ribs in the slow cooker and pour the marinade over them.  If you are using a round cooker, lift the ribs so the sauce can get between them.  Cover and cook on low for 8 to 9 hours, until the meat is tender and starts to separate from the bone.  Serve immediately with lots of napkins.

  • Yield: 24 sandwiches

    Prep time: 15 minutes (Ready in 6 hours, 35 minutes)

    4 pounds boneless beef round steak, trimmed of fat, cut into pieces
    2 cups ketchup
    1 cup cola-flavored carbonated beverage
    1 tablespoon prepared horseradish
    1/2 cup chopped onion
    2 garlic cloves, minced
    24 sandwich buns, split


    Arrange beef in a 3 1/2 to 4 quart slow cooker.  Add all the remaining ingredients, except buns.  Mix well.

    Cover.  Cook on high setting for 5 to 6 hours.

    About 30 minutes before serving, shred the beef with 2 forks- remove it from the pot if needed to do this, then slide it back into the juices.

    With a slotted spoon, spoon about 1/3 cup beef mixture into each bun. Mixture can be kept warm for several hours on low setting.

  • 1             medium  onion — chopped
    1             medium  sweet yellow pepper — chopped
    3                     garlic cloves — minced
    2        tablespoons  olive oil
    3               cups  chicken broth
    2               cans  black beans — (15 ounces each) rinsed and drained
    2 1/2           cups  cubed cooked turkey
    1                can  solid-pack pumpkin — (15 ounces)
    1                can  diced tomatoes — (14-1/2 ounces) undrained
    2          teaspoons  dried parsley flakes
    2          teaspoons  chili powder
    1 1/2      teaspoons  dried oregano
    1 1/2      teaspoons  ground cumin
    1/2      teaspoon  salt


    In a large skillet, saute the onion, yellow pepper and garlic in oil until tender. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients.

    Cover and cook on low for 4-5 hours or until heated through.

    Yield: 10 servings

    “Taste of Home”
    “Oct/Nov 2008”

  • 1              Tbsp.  olive oil
    2                lb.  stew beef or buffalo — cut in 1½” cubes
    1/3            c.  flour
    1               tsp.  salt
    2               tsp.  garlic powder
    1/2      teaspoon  dried thyme
    1/2      teaspoon  dried rosemary
    1/2      teaspoon  black pepper
    1                can  diced tomatoes — (15 oz.) undrained
    1                can  low sodium beef broth — (15 oz)
    8             ounces  button mushrooms — cleaned and halved
    2               cups  potatoes — peeled and cubed
    1                cup  celery — chopped
    4             medium  carrots — sliced
    1/2       package  pearl onions — thawed
    1                     green bell pepper — coarsely chopped

    1. Preheat oven to 325º.

    2. Heat olive oil in an oven-safe dutch oven or roasting pan over medium high heat.  Add beef cubes, and brown on all sides- about 4 minutes.

    3. Add flour, salt, garlic powder, thyme, rosemary, and black pepper to the pan and stir together until combined.

    4. Add the tomatoes and beef broth.  Bring to a boil before adding the next ingredients.

    5. Add mushrooms, potatoes, celery, carrots, pearl onions and bell pepper.  Mix well to incorporate.

    6. Cover the pan and place in the 325º oven.  Bake for 2 1/2 to 3 hours, or until meat is tender.  Stir the stew two or three times during baking.

    Alternatively, prepare through step 5, then pour the stew into a crock-pot and cook on low for 8 hours.

    – – – – – – – – – – – – – – – – – – –

    Per Serving (excluding unknown items): 314 Calories; 6g Fat (16.0% calories from fat); 39g Protein; 27g Carbohydrate; 4g Dietary Fiber; 94mg Cholesterol; 504mg Sodium.  Exchanges: 1 Grain(Starch); 5 Lean Meat; 2 Vegetable; 1/2 Fat.

  • From “Everyday Food” magazine, Nov. 2007

    1 cup dried pinto beans, rinsed
    1 (11 ounce) jar mild or medium salsa (1 1/2 cups)
    2 tablespoons chopped canned chipotle in adobo sauce
    2 tablespoons flour
    1 1/2 pounds boneless, skinless chicken thighs
    corse salt and ground black pepper
    1 medium red onion, chopped
    1 red bell pepper (seeds and ribs removed)
    1/4 cup reduced-fat sour cream, for serving
    1/4 cup chopped fresh cilantro, for serving

    In a 5-to 6-quart slowcooker, stir together , salsa, chiles, flour and 1
    cup water. Season chicken with salt and pepper; arrange on top of bean
    mixture. Scatter onion and bell pepper on top of chicken.

    Cover and cook on low heat for 8 hours.

    Remove chicken from stew; shred into large pieces, and return to stew.

    Serve topped with sour cream and cilantro.

  • 1 cup crushed herb crackers
    3/4 cup shredded cheddar cheese
    1 small onion, finely chopped
    1/4 cup finely chopped green pepper
    1/4 cup chili sauce
    1/2 cup milk
    2 eggs, lightly beaten
    3/4 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    2 pounds lean ground beef

    In a bowl, mix everything except the beef. Mix well.

    Gently mix in ground beef and form into a flattened ball.

    Place in crock pot, cover, and cook on low for 6-8 hours. Cooking time will depend on your crock pot, mine tends to run hot and the meatloaf was done at 6 1/2 hours.

  • 8 oz. uncooked macaroni
    2 eggs
    1 1/4 cup milk
    1 (12 oz) can evaporated milk
    4 cups shredded sharp cheddar cheese-divided
    salt and pepper to taste

    In a large bowl, beat the eggs and milks together until well combined. Add the macaroni, salt and pepper, and 3 1/2 cups of the cheese. Mix well and pour into crock pot. Sprinkle remaining cheese on top, cover and cook on low for about 5 hours*. Do not open the lid at all during cooking time.

    *You’ll want to keep an eye on this the first time you make it. I cooked it for 5 hours, and it was pretty browned around the edges- so next time it will be more like 4 1/2 in my crock pot. Adjust accordingly for your personal slow cooker.

  • from Pillsbury Doughboy Slow Cooker Recipes

    1/2 cup chopped onion
    2 apples, peeled, sliced
    1 tablespoon honey
    1 tablespoon Dijon mustard
    1/2 teaspoon coriander seed, crushed
    1/4 teaspoon salt
    1 (2-2 1/2 lb) rolled boneless pork loin roast
    2 tablespoons water
    1 tablespoon cornstarch

    1. In a 4 to 6 quart slow cooker, combine onion and apples. In a small bowl, combine honey, mustard, coriander and salt; mix well. Spread on all sides of pork roast. Place pork over onions and apples.

    2. Cover; cook on low setting for 7 to 8 hours.

    3. remove pork from slow cooker; place on serving platter. Cover with foil.

    4. In a small saucepan, blend water and cornstarch until smooth. Add apple mixture and juices from slow cooker; mix well. Cook over medium heat until mixture boils, stirring occasionally. cut pork into slices, serve pork with sauce.

About The Recipe Trove

December 2017
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