Slow Cooker Recipes
Slow Cooker Pork Roast
3 tablespoons fresh rosemary leaves
3 tablespoons fresh sage leaves
1 tablespoon fresh thyme leaves
5 tablespoons olive oil
One 5- to 6-pound boneless pork shoulder with a fat cap
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
2 large cloves garlic, finely chopped
1/4 teaspoon ground allspice
4 large carrots, cut into rough 1-inch chunks
4 celery ribs, cut into 2-inch-long pieces
1 large onion, trimmed but left intact at the root end, cut into eighths
2 bay leaves
1 cup low-sodium chicken broth
3 to 4 teaspoons cornstarch
1/4 cup chopped fresh parsley
Buttered egg noodles, for serving
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Coarsely chop together the rosemary, sage and thyme, and transfer them to a small bowl. Add 2 tablespoons of the oil, and stir to combine.
Score the fat cap of the pork shoulder in a crosshatch pattern, then rub it all over with 2 1/2 tablespoons salt and 2 teaspoons pepper.
Heat a large skillet over medium-high heat. Add the remaining 3 tablespoons oil, and heat until shimmering. Add the pork, fat-side down, and brown it well, 3 to 4 minutes, then brown it all over, 3 to 4 minutes per side. Transfer the pork to a large plate.
Add the wine, garlic and allspice to the pan, bring to a simmer and reduce by about half. Set aside.
Put the carrots, celery, onions and bay leaves in the insert of a 7-quart slow cooker. Rub the herbed oil all over the pork, being sure to push some into all the natural divisions between muscles; place it on top of the vegetables, and pour in any collected juices. Add the reduced wine mixture and the chicken broth, cover and cook on low for 8 hours.
Transfer the pork to a cutting board, and tent with foil. Transfer the vegetables to a serving platter with a slotted spoon. Discard the bay leaves, and tent the vegetables with foil. Pour the juices into a liquid measuring cup, and let them settle for about 10 minutes. The fat should rise to the surface; spoon off as much as you can, and discard. Pour the juices into a small saucepan, and bring to a boil.
While the juices boil, make a cornstarch slurry: For every cup of juices, mix 1 teaspoon cornstarch into 1 tablespoon cold water until dissolved. Reduce the heat so the juices are simmering, whisk in the slurry and cook, whisking frequently, until the sauce has slightly thickened, about 5 minutes. Stir in 2 tablespoons of the parsley. Season with salt if necessary.
Slice the pork against the grain into 1/4-inch-thick slices, and arrange on a large platter with the vegetables. Ladle some of the sauce on top. Season the meat with a pinch of salt, and garnish with the remaining 2 tablespoons parsley. Serve with egg noodles, and pass the remaining sauce. Source: Food Network Kitchen
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Slow Cooker Apple Cranberry Dump Cake
4 Granny Smith apples, peeled, cored and chopped
1 cup cranberries (frozen or fresh)
1 box (13.9 ounces) cinnamon streusel muffin & quick bread mix
4 tablespoons butter
1/2 cup chopped pecans
Ice cream for serving (optional)
Lightly grease slow cooker insert. Add apples and cranberries to the insert. Muffin mix should includes two bags; muffin mix and cinnamon topping. Spread muffin mix bag contents over fruit evenly. Sprinkle cinnamon topping and pecans evenly over top. Distribute little bits of butter evenly over top. Cover top of insert with double layer of paper towels and secure with lid. This will keep the cake from being overly wet. Cook on high setting for 1 1/2 to 2 1/2 hours or until topping is set. Serve with ice cream if desired.
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Slow-Cooker Bourbon Banana Bread
2 2/3 cups Original Bisquick™ mix
1 1/2 cups mashed very ripe bananas
3/4 cup granulated sugar
1/3 cup butter, melted
2 tablespoons bourbon
1 teaspoon vanilla
1 teaspoon ground cinnamon
3/4 cup semisweet chocolate chips
3/4 cup chopped toasted pecans
2 tablespoons butter, melted
1 cup powdered sugar
1 tablespoon bourbon
1 teaspoon hot water
Grease bottom only of 3 1/2- to 4-quart round slow cooker with shortening or cooking spray. Sprinkle lightly with 2 teaspoons of the Bisquick mix.
In large bowl, stir bananas, granulated sugar, 1/3 cup melted butter, 2 tablespoons bourbon, the vanilla and eggs until well blended. Stir in remaining Bisquick mix, the cinnamon, chocolate chips and 1/2 cup of the pecans until well blended. Pour into slow cooker.
Cover; cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.
Loosen edge of bread with thin metal spatula. Remove bread from slow cooker to cooling rack. Cool 1 hour.
In small bowl, mix glaze ingredients until smooth and consistency of thick
syrup. Drizzle over top of bread. Sprinkle evenly with remaining 1/4 cup pecans. Source: Betty Crocker
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Ham and Lima Beans
1 pound dry lima beans -- soaked overnight
1 large onion -- chopped
1 large green pepper -- chopped
1 teaspoon dry mustard
1 teaspoon kosher salt
1 teaspoon coarse-ground black pepper
1/2 pound cooked smoked ham -- cubed
1 cup ham stock, chicken stock, or water
1 can tomato soup, undiluted
Put all ingredients into crockpot; stir to mix well. Cover and cook on Low 7-10 hours or on High 4-5 hours. Source:
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Spinach and Tortellini
1 bag of frozen tortellini
1 small bag of fresh spinach
2 cans of Italian style diced tomatoes
1 box or 4 cups or vegetable broth
1 block of cream cheese
Put all ingredients in crock-pot, chunking up the cream cheese.
Cook on low for 5-6 hrs
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Turkish Stuffed Eggplants
1/2 cup extra-virgin olive oil
3 small eggplants
Freshly ground black pepper
1 large onion, finely chopped
4 garlic cloves, minced
1 14 1/2- to 15-oz can chopped tomatoes, with their juice
1/4 cup finely chopped fresh flat-leaf parsley
6 8-in round pita breads, quartered and toasted
1 cup Greek-style yogurt, for serving
Pour 1/4 cup of the olive oil into the insert of a 5- to 7-qt/4.5- to 6.5-L slow cooker, and brush the bottom and sides with the oil.
Cut each eggplant in half lengthwise (no need to remove the stem), and score the flesh every 1/4 in, being careful not to cut the skin.
Arrange the eggplant, skin-side down, in the insert, and sprinkle with some salt and pepper.
In a large skillet, heat the remaining olive oil over medium-high heat, and saute the onion and garlic for 3 minutes,
or until the onion begins to soften. Add the tomatoes and parsley, season with salt and pepper, and saute for another 5 minutes,
until the liquid in the pan has almost evaporated. Using a large spoon, spoon the tomato mixture over the eggplants, covering each
half with some of the mixture. Cover the slow cooker and cook on high for 2 hours, or on low for 4 hours.
The eggplant should feel tender when the tip of a sharp knife is inserted into the thickest part.
Uncover the slow cooker, and let the eggplant rest for 10 minutes. Then lift the eggplant out of the slow cooker with a long spatula,
and transfer to a serving platter. If there is any juice in the bottom of the cooker, spoon it over the eggplant.
Serve the eggplant with the toasted pita and yogurt on the side.Gently reheat over low heat before serving.
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