Archive for the ‘slow cooker’ Category

Hearty Cheese Tortellini

Hearty Cheese Tortellini

1/2 pound bulk Italian sausage
1/2 pound 90% Lean Ground Beef
1 jar (24 ounces) marinara sauce
1 can (14-1/2 ounces) Italian diced tomatoes
1 cup sliced fresh mushrooms
1 package (9 ounces) refrigerated cheese tortellini
1 cup (4 ounces) shredded part-skim mozzarella cheese

In a small skillet, cook sausage and beef over medium heat until no longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in the marinara sauce, tomatoes and mushrooms. Cover and cook on low for 6-7 hours or until heated through.

Prepare tortellini according to package directions; stir into meat mixture. Sprinkle with cheese. Cover and cook for 15 minutes or until cheese is melted. Yield: 6 servings.

Recipe found here: Hearty Cheese Tortellini

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Slow Cooker Chicken Curry

Slow Cooker Chicken Curry

4 bone-in chicken breast halves, skin removed (8 ounces each)
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
3/4 cup thinly sliced sweet onion
1/2 cup chopped sweet red pepper
1 cup peach salsa
1 tablespoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup fresh green beans, trimmed and cut in half
2 tablespoons cornstarch
1/2 cup cold water
1-1/2 cups chicken broth
1-1/2 cups uncooked instant rice

Place the chicken, kidney beans, onion and red pepper in 4-qt. slow cooker. In a small bowl, combine the salsa, curry powder, salt and pepper; pour over top.

Cover and cook on low for 4-5 hours or until chicken is tender. Stir in green beans. Combine cornstarch and water until smooth; gradually stir into slow cooker. Cover and cook on high for 30 minutes or until sauce is thickened.

In a large saucepan, bring broth to a boil; stir in rice. Cover and remove from the heat. Let stand for 5 minutes or until liquid is absorbed and rice is tender. Fluff with a fork. Serve with chicken and sauce. Yield: 4 servings.

Recipe found here: Slow Cooker Chicken Curry

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Crockpot orange chicken

Crockpot Orange Chicken

2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green bell peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 ounces orange juice concentrate
2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped
hot cooked rice

Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in Crockpot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.

Recipe found here: Crockpot Orange Chicken

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Slow Cooker Guinness Stew

Slow Cooker Guinness Stew

Prep time: 20 minutesCook time: 4 hours, 30 minutes

These instructions are for making the stew in a slow cooker. If you don’t have a slow cooker and would prefer to make the stew in the oven, cook everything in a large Dutch oven. After you add the liquid, bring it to a simmer on the stovetop then put it, tightly covered, in a 225°F oven for 6 hours (or a 300°F oven for 4 hours).

2 Tbsp butter
2 pounds well marbled chuck beef roast, cut into 2-inch pieces
2 cups chopped onion
2 celery stalks, chopped
2 Tbsp tomato paste
1 pint (16 ounces) Guinness stout (we used Extra Stout)
3 cups beef broth
2 large carrots, peeled and cut into chunks
2-3 parsnips, peeled and cut into chunks
1 pound young turnips, peeled and cut into chunks
2 teaspoons dried thyme
1/4 cup chopped fresh parsley (optional)


I recommend going to the link at the bottom and reading what is there. It has some pictures and also some background information. Great help!

1 Heat the butter in a large sauté pan over medium-high heat. Brown the beef in the butter, starting with the fattiest pieces of meat, fat side down in the pan. This will allow some beef fat to render out. Work in batches as to not crowd the pan. Sprinkle salt over the beef as it browns. Once browned on all sides, transfer the beef pieces into the slow cooker.

2 Add the onions and celery to the pan in which you just browned the beef. Sauté the onions and celery until they begin to brown at the edges, about 5 minutes. Add the tomato paste and mix well. Cook for a minute or two, then add a little of the Guinness, enough to make it easier for you to scrape up any browned bits at the bottom of the pan. Transfer the celery and onions into the slow cooker.

3 Add the rest of the Guinness, the beef broth, carrots, parsnips, turnips, and thyme to the slow cooker. Add two teaspoons of salt. Cover and cook on “high” for 4 hours, or “low” for 8 hours. When done, add more salt to taste. If you want, sprinkle with fresh parsley to serve.

Yield: Serves 6-8.

Recipe found here: Slow Cooker Guinness Stew

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crockpot bacon cheese potatoes

Crockpot Bacon Cheese Potatoes

1/4 pound bacon, diced – I bake it first in the oven so that it is “done” and browned then I dice it and place in the crock pot.
2 medium onions, thinly sliced
4 medium potatoes, thinly sliced (or if you use a new potato then halve)
1/2 pound cheddar cheese, thinly sliced (shredded is fine)
salt and pepper
Butter (*not margarine!)
Green Onions (optional)

Line crockpot with foil, leaving enough to cover the potatoes when finished – this will help it to not stick and to steam the potatoes. Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste with salt and pepper and dot with (real) butter. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter and cover with remaining foil….

Cover and cook on low for 10-12 hours (*serves 6)

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Chicken Merlot with Mushrooms

Chicken Merlot with Mushrooms

3/4 pound sliced fresh mushrooms
1 large onion, chopped
2 garlic cloves, minced
3 pounds boneless skinless chicken thighs
1 can (6 ounces) tomato paste
3/4 cup chicken broth
1/4 cup merlot or additional chicken broth
2 tablespoons quick-cooking tapioca
2 teaspoons sugar
1-1/2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
Hot cooked pasta, optional

Place the mushrooms, onion and garlic in a 5-qt. slow cooker. Top with chicken.

In a small bowl, combine the tomato paste, broth, wine, tapioca, sugar, basil, salt and pepper. Pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.

Sprinkle with cheese. Serve with pasta if desired. Yield: 5 servings.

Prep: 10 min. Cook: 5 hours Yield: 5 Servings

Recipe found here: Chicken Merlot with Mushrooms

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Italian Shredded Pork Stew

Italian Shredded Pork Stew

2 medium sweet potatoes, peeled and cubed
2 cups chopped fresh kale
1 large onion, chopped
3 garlic cloves, minced
1 boneless pork shoulder butt roast (2-1/2 to 3-1/2 pounds)
1 can (14 ounces) white kidney or cannellini beans, rinsed and drained
1-1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
3 cans (14-1/2 ounces each) chicken broth
Daisy Brand Sour Cream, optional

Place the sweet potatoes, kale, onion and garlic in a 5-qt. slow cooker. Place roast on vegetables. Add the beans and seasonings. Pour broth over top. Cover and cook on low for 8-10 hours or until meat is tender.

Remove meat; cool slightly. Skim fat from cooking juices. Shred pork with two forks and return to slow cooker; heat through. Garnish servings with sour cream if desired. Yield: 9 servings (3-1/2 quarts).

Recipe found here: Italian Shredded Pork Stew

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Chipotle-Mango Pulled Pork

Chipotle-Mango Pulled Pork

3 pounds boneless, skinless pork shoulder
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon vegetable oil
1/4 cup tomato paste
1/4 cup packed light-brown sugar
2 cups low-sodium chicken broth
2 sweet onions (such as Vidalia), thinly sliced
3 cloves garlic, minced
2 chipotles in adobo, seeds removed, and chopped, plus 1 tablespoon sauce
2 mangoes, diced, or 2 cups frozen mango chunks, thawed
1/4 cup chopped cilantro
Cooked corn grits or polenta (optional)

1. Season pork with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat vegetable oil in a large skillet on medium-high heat. Brown all sides of pork, about 6 to 8 minutes. Set aside.

2. In the bowl of a slow cooker, stir tomato paste, brown sugar, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper into chicken broth. Add onions, garlic and chipotles. Place browned pork on top. Cover and cook on HIGH for 6 hours or LOW for 8 hours. With 30 minutes remaining, add mango; re-cover.

3. Stir in cilantro. Serve with corn grits or polenta, if desired.


Asian Barbecued Pork
Omit 1 onion, chipotles, mango, cilantro and the 1/2 teaspoon salt from the sauce. In a small bowl, combine 1/4 cup hoisin sauce, 1 tablespoon honey, a 2-inch piece of ginger (peeled and grated), 1 teaspoon sesame oil and 1 teaspoon Chinese 5-spice. Pour over browned pork in slow cooker. Slice and serve in beef ramen noodle soup, adding some of the cooking liquid to each bowl along with a poached egg and sliced scallions.

Spiced Indian Pork
Omit 1 cup broth, sugar and chipotles. Dice pork into 1-inch cubes and brown in oil. Add to slow cooker with remaining ingredients (except mango and cilantro) as well as 1 can (14.5 ounces) coconut milk, a 2-inch piece of ginger (peeled and grated), 1 teaspoon each cumin and turmeric, 1 tablespoon garam masala and 1/4 teaspoon cayenne. With 30 minutes remaining, add mango. Before serving, stir in cilantro. Serve over brown basmati rice.

Cuban Pork
Omit brown sugar, chipotles and mango. Add 1/2 cup fresh orange juice, 1/4 cup fresh lime juice, zest of 1 lime and 1/2 cup diced pickles. When finished, stir in cilantro. Slice and serve with sliced ham, Swiss cheese, pickles and yellow mustard inside a panini, or on soft Cuban or Italian bread.

Creamy Pork and Mushroom Sauce
Omit tomato paste, brown sugar, chipotles and mango. Add 1 pound sliced cremini mushrooms, 2 sprigs rosemary and 2 tablespoons cornstarch (mix latter with a bit of broth to a cream-like consistency before adding). After cooking, discard rosemary, shred pork and replace cilantro with parsley. Slowly stir in 1/3 cup heavy cream. Serve with rigatoni and shredded Parmesan.

Recipe found here: Chipotle-Mango Pulled Pork

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Recipe: Raspberry Coulis

1/2 cup sugar
3 tablespoons water
1 lb fresh raspberries or 1 (12 ounce) bag frozen raspberries, thawed
1 teaspoon kirsch (optional) or 1 teaspoon framboise eau-de-vie (optional)

1 Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.

2 Put the raspberies and the sugar syrup in a blender and puree.

3 Strain through a fine mesh sieve to remove the seeds and stir in the kirsch or framboise, if using.

4 The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.

Recipe found here: Raspberry Coulis

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BBQ Pork for Sandwiches

1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce


Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it’s not working right away, but it will.

Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
Bake in the preheated oven for 30 minutes, or until heated through.

Recipe found here: BBQ Pork for Sandwiches

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