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Tag Archives: Slow Cooker

Italian Pot Roast

Ingredients

  • 3 cups beef broth
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon onion salt
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 1 bay leaf
  • .7 ounce package dry Italian-style salad dressing mix
  • 5 lb pot roast
  • 3-5 tablespoons of cornstarch dissolved in water
  • Flat pasta

Method

  1. Combine broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in sauce pan. Stir well and bring to a boil. Remove from heat.
  2. Place roast in slow cooker and pour broth mixture over the meat.
  3. Cover and cook on low for 10-12 hours.
  4. Remove meat from slow cooker and shred.
  5. Dump braising liquid into fat separator. Pour 90% of mixture (excluding fat) into a saucepan.
  6. Return meat to slow cooker. Pour remaining braising liquid into meat and stir. Set slow cooker to keep warm.
  7. Bring remaining braising liquid to a boil and reduce 10-15%. Add cornstarch/water mixture until thickened as desired. Pour gravy into slow cooker and mix with meat.
  8. Serve over flat pasta.
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Slow Cooker Chicken and Broccoli Sauce

Another Broccoli based slow cooker meal. This one is super easy to put together aside from chopping up the sun-dried tomatoes.

Total Cooking Time: 4-6 hours

Ingredients:
1 Onion, minced
1/2 cup (1/2 a jar) Oil-packed Sun-Dried Tomatoes, rinsed, patted dry, and sliced thin.
6 cloves Garlic, minced
2 TBSP extra virgin Olive oil
1 tsp dried Thyme
1/2 tsp Red Pepper Flakes
2 cups Low-Sodium Chicken Broth
1/2 cup dry White Wine
2 TBSP Minute Tapioca
1 1/2 lbs boneless, skinless Chicken Thighs, trimmed
12 oz. Broccoli florets, cut up
2 oz (1 cup) Parmesan cheese, grated
16 oz Ziti, cooked

Directions:

  • Microwave Onion, 1/4 cup  Tomatoes, Garlic, 1 TBSP Oil, Thyme, Red Pepper Flakes, stirring occasionally until the onion is softened, about 5 minutes.  Transfer to the slow cooker.
  • Stir in Broth, Wine, and Tapioca.
  • Season the Chicken with salt and pepper then nestle into the slow cooker. Cover and cook for 4-6 hours on low.
  • Transfer Chicken to cutting board then shred into bite-sized pieces.  Then skim fat from the sauce in slow cooker.
  • Start cooking the ziti.
  • Microwave Broccoli and remaining TBSP of Oil until the broccoli is tender, about 4 minutes. Stir shredded Chicken and Broccoli into the sauce.  Allow to heat through, about 5 minutes.
  • Stir in Parmesan and remaining 1/4 cup Tomatoes.
  • Serve over ziti. Add additional Parmesan and salt and pepper to taste.

Chicken Divan

A cheesy, chicken, and broccoli classic!

NOTE: This recipe requires a little bit of hands on time at both the beginning and towards the end.  Read the instructions all the way through before cooking.

Total Cook Time: 20-30 minutes hands on prep, 4- 6 hours on low, + 30 minutes.

Ingredients:
3 TBSP Vegetable Oil, divided
1 Onion, minced
4 Garlic cloves, minced
1 tsp dried Thyme
3 TBSP All-purpose Flour
1 cup Low-sodium Chicken Broth
1/2 cup Heavy Cream
1 tsp dry Mustard
2 lbs boneless skinless Chicken Thighs, trimmed
2 cup Instant Rice
4 oz (1 cup) Cheddar cheese, shredded
1 oz (1/2 cup) Parmesan cheese, shredded
12 oz Broccoli florets, cut up

FOR THE TOPPING:

Either:
2 slices White Bread
2 TBSP Butter
salt and pepper

Or:

Italian Panko breadcrumbs (to cover)

Cheddar cheese (to cover)

Directions:

  • Heat up 2 TBSP of oil in a skillet. Add Onions, Garlic, and Thyme.  Cook until onions are softened and browned, about 8 minutes.
  • Stir in the Flour and cook for 1 minute.
  • Whisk in the broth, scraping up browned bits, and smoothing out lumps. Transfer the mixture to the slow cooker.
  • Stir in Heavy cream and Mustard.
  • Season the Chicken with salt and pepper then nestle it into the slow cooker coating both sides evenly in the sauce. Cover and cook for 4-6 hours on low.
  • Break up the chicken into bite size pieces with a wooden spoon.
  • Stir in Rice, Cheddar, Parmesan, and 1 tsp Salt.  Cover and cook on HIGH until the rice is tender, about 20-30 minutes.
  • Microwave the Broccoli with 1 TBSP of oil until tender, about 4 minutes.  Stir Broccoli in to the slow cooker and allow to heat fully through, about 5 minutes.
  • Meanwhile, make the breadcrumb topping: pulse the Bread slices in a food processor until coarse crumbs.
  • Melt the butter in a skillet.  Add the Breadcrumbs and season with salt and pepper. Stirring often, toast them till lightly browned, about 5-7 minutes.
  • Top the casserole with the breadcrumbs.
  • Place casserole under broiler until browned.

Beef Goulash

This stew like recipe comes from the American Test Kitchen. It’s best served with some buttered egg noodles.

Total prep time: 30 minutes
Total cook time: 10 hours

Ingredients:
3 Onions, minced
1/4 cup Sweet Paprika
1/4 cup Tomato paste
3 TBSP Vegetable oil
6 Garlic cloves, minced
1/2 tsp Caraway seeds
2 cups Low-Sodium Chicken broth
1/3 cup Soy sauce
1/4 cup Minute Tapioca
2 Bay leaves
4 lbs Boneless Beef Chuck roast, trimmed and cut into 1 1/2 inch pieces
1/3 cup Sour cream
2 TBSP Parsley, minced

Directions:

  • Microwave the Onions, Paprika, Tomato paste, Oil, Garlic, and Caraway seeds in a bowl, stirring occasionally for about 5 minutes, until onions are soft. Then, transfer to a the slow cooker.
  • Stir in Broth, Soy, Tapioca, and Bay leaves.
  • Season the Beef with salt and pepper then nestle into the slow cooker.
  • Cover and cook on low for 9-11 hours.
  • When done cooking, skim the fat from the surface. Discard the Bay leaves.
  • In a bowl combine 1 cup of stew liquid and Sour cream.  Then add this into the stew.
  • Add extra Broth to adjust the consistency of the stew.
  • Stir in Parsley, then salt and pepper to taste.

Salsa Taco Chicken

4 boneless skinless chicken breasts
1 package taco seasoning
1 cup salsa
1 can reduced fat cream of mushroom soup (condensed)
1/2 cup reduced fat sour cream
Rice, for serving

Instructions:

1. Add chicken to slow cooker and sprinkle taco seasoning over the chicken.

2. In a medium bowl, mix soup and salsa. Pour over the chicken.

3. Cook on low for 6-8 hours.

4.  Remove from heat and stir in sour cream.

5. Serve over rice.

Sicilian Meatloaf

1 onion, minced
4 garlic cloves, minced
1 TBSP vegetable oil
1/2 tsp oregano
2 slices white sandwich bread, torn into quarters
1/2 cup whole milk
1 lb 85% lean ground beef
8 oz Italian sausage, without its casing
2 large eggs
1/3 cup minced fresh parsley
1/3 cup oil-packed sun dried tomatoes, rinsed and patted dry, chopped fine
4 oz thin sliced mortadella
4 oz thin sliced hard salami
4 oz thin sliced provolone cheese
3/4 cup jarred tomato sauce

Instructions:
1. Line slow cooker with aluminum foil collar and foil sling.

2. Microwave the onion, garlic, oil, and oregano in bowl, stirring occasionally, until softened, about 5 minutes.

3. Mash bread and milk into paste in large bowl using fork. Mix in the onion mixture, ground beef, sausage, eggs, parsley, and sun-dried tomatoes, 3/4 tsp salt, and 1/2 tsp pepper, using hands.

4. Transfer half of the mixture into slow cooker and press into an even layer. Layer mortadella, salami, and provolone evenly over meat mixture. Press the remaining meat mixture into even layer on top of the provolone. Brush meatloaf with tomato sauce.

5. Cover and cook until meatloaf is tender, about 4 hours.

6. Using sling, transfer meatloaf with foil to service platter, allowing juice to drain back into cooker. Allow to cool for 15 minutes before serving.

Chicken and Dumplings

A great crock pot recipe!

Ingredients:

1 lb boneless skinless chicken breast
2 cans Cream of Chicken soup
1 small onion, chopped
1 8oz. package, Grand refrigerated biscuits, each biscuit separated into thirds.

Directions:

1. Place chicken into the slow cooker
2. Mix onions and soup together, then pour over the chicken.
3. Cook on low for 8 hours.
4. With about 2 hours left, place biscuits on top of the mixture.
5. Cook for the last 2 hours or until biscuits are no longer doughy.