50 top slow cooker recipes - easy one pot recipes for the whole family.pdf
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50 TopSlow Cooker Recipes
Easy Crock Pot Recipes For The Whole Family
Sarah StevensCopyright © 2013 Sarah Stevens
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Table of ContentsIntroductionGetting the most out of your slow cooker or crock potTemperature and Weight Conversions
Oven temperatureMass(weight)
Pork Slow Cooker RecipesSlow Roasted Pork ShoulderSlow Cooked Pork ChopsHot Chalupa Dinner BowlSlow Cooked Pork CarnitasBrazillian FeijoadaSpicy Pork TacosEasy Barbecue Country Style RibsTasty BBQ Pulled PorkTo Die For Pulled Pork
Chicken Slow Cooker RecipesSlow Cooked Whole ChickenStuffed Chicken RollsChicken Cream CheeseFrench Chicken Stew
Beef Slow Cooker RecipesItalian Pot RoastBeef Daube ProvençalCorned Beef and CabbageMomma’s Best Spaghetti sauceSausage and Shrimp JambalayaOne Pot Tamale PieBeef StroganoffGlazed Corned BeefTasty Mushroom Pot RoastClassic Beef Short Ribs
Slow Cooked Traditional LasagnaRoast Beef and Mushroom GravyCrock Pot Roast BeefSlow Cooked Sloppy JoesHot Smoked Beef BrisketClassic Homestyle Beef StewBarbecue Beef BrisketMum’s Slow Cooker Chili
Lamb Slow Cooker RecipesSlow Cooked Rogan Josh Lamb ShanksRosemary Braised Lamb ShanksLamb CurryRoast Lamb with Onions and ThymeSeven Hour Lamb with Red WineSlow Cooked Moroccan Lamb Shanks
Turkey Slow Cooker RecipesClassic Slow Cooked Turkey ChiliOnion Turkey BreastSimple Boneless Turkey Breast
Vegetarian Slow Cooker RecipesCrock Pot CandyHomestyle Cream CornClassic Macaroni and cheeseSimple ApplesauceMeat Sauce with Pasta
Soup and Chowder Slow Cooker RecipesEasy Baked Potato SoupPotato Cheddar and Chive SoupChicken or Beef Taco SoupBelly Warming Potato ChowderHealthy Pasta and Bean SoupVegetable Minestrone
Where To From Here?
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Introduction
When it comes to cooking, nothing beats the ease, simplicity and taste of a slowcooker. When you can just put the food in, walk away and return to a hot, homemademeal does it get any better than that?
The recipes that follow will help you save time while providing a hot and ready mealthat will satisfy any appetite. So, whether you’re cooking for just yourself or foryour entire family, use this one kitchen appliance on a regular basis to spend yourtime creating cherished memories – not slaving away in a hot kitchen.
Getting the most out of your slow cooker orcrock pot
Before you embark on your slow cooker journey, here are a few tips and tricks totake your meals from nominal to phenomenal:
Make sure you use a slow cooker that is the right size for your meal. If it’s toofull or, on the converse, doesn’t have enough in it, it will affect the outcome ofyour meal as it won’t cook as well.
Every time you remove the lid, you’re slowing the cooking process, so try toresist the urge to peek at your yummy meal until it should be ready and you’retrying to make sure it’s done (unless the recipe says to). Yes, it smells goodwhen you release the aroma into the kitchen, but you’ll be able to taste yourmasterpiece soon enough. Keep the moisture in your meal instead of in the airaround you.
Don’t worry about stirring your slow cooker meal. The recipes are designed tocook just as they are, no mixing required. (This takes away your excuse tocontinue lifting the lid!)
Sear your meat or vegetables in a pan before adding them to the slow cooker ifyou have time. This seals in their juices and nutrients and creates better tastingfood as an end product. Add some water to whatever juice and meat pieces areleft in the pan and pour that into the slow cooker as well for some additionalflavor.
Don’t add frozen meat to your slow cooker. As it takes longer to get it in a safeheat zone (above 40 degrees F), you risk the formation of bacteria by using foodthat has to thaw before it cooks. Just put your slow cooker ingredients in thefridge the night before to make sure they’re ready to go the next morning.
Don’t cook whole chickens or huge roasts in a slow cooker. The meat will cookunevenly and, like the frozen foods, it will stay in an unsafe temperature zonefor too long. Get past this by cutting your meat into smaller portions, therebyallowing it to cook evenly and safely.
Put your vegetables in before the meat. That’s right. The vegetables willactually take longer to cook, so you’ll want them on the bottom of the cooker.Also, make sure they’re all cut around the same size so that they cook at thesame rate. If you have some small pieces and some large, you may end up withovercooked and undercooked bits.
Be cautious of how much water you put in with your meat. You don’t actuallyhave to cover the meat for it to be juicy and tender. Think about when you cooka roast in the oven; it’s the same thing. Adding a little water for some moistureand to make some gravy at the end is okay, but anything more is a waste.
Remove excess fat from your cuts of meat. It isn’t necessary for taste, so whyadd extra pounds to your body? If you notice that a lot of fat forms at the top ofyour slow cooker, dip a piece of bread lightly on the top to soak up all theexcess.
Also, don’t worry about buying the best cuts of meat. It’s unnecessary and awaste of money as it will all cook around the same.
Use the right temperature. Most slow cookers have both high and low settings.Depending on what you have in it and how long before you want to eat, youshould pick the setting that best suits your needs. A good rule to follow is that itwill take your food twice as long to cook on low as it does on high. So, if youwant your meal around lunch time, you may want to use high, but if it’s a warmdinner you’re after, then low is more appropriate. Having said that coking onlow usually creates more tender meat so is what I recommend.
Using a slow cooker will allow you to make healthy, satisfying meals even whenyour schedule is packed full. Now, let’s put what you’ve learned to use with greatrecipes like these:
Temperature and Weight Conversions
Oven temperature
If using a fan-forced oven, your cooking time may be a little quicker, so startchecking your food a little earlier.
Mass(weight)
Pork Slow Cooker Recipes
Slow Roasted Pork ShoulderA slow roasted pork shoulder is one of the best, special meals that you can cook athome. And when done right it gives you a combination of crispy skin and tender,juicy meat that you just cannot get any other way.
Ingredients
6 – 7 lbs of port shoulder, with the bone and skin.
1 head of garlic
1 tablespoon of sea salt
1 1/2 teaspoon of oregano
1 teaspoon of dried thyme
1/2 teaspoon of pepper, ground
1 onion
1 carrot
1/2 cup of oloroso or cream sherry
4 cups of chicken broth with the fat skimmed off
1/4 teaspoon of chili flakes
1 1/2 teaspoon of sherry or balsamic vinegar
Directions
1. Rinse and pat the pork shoulder dry.
2. Score the skin in a cris cross manner to about 1/8 of an inch so that it gets adiamond shaped pattern.
3. Crush the garlic, oregano, pepper, thyme and salt so that it forms a coarse paste.
4. Rub this paste all over the port shoulder.
5. Set this roast in an oiled roasting pan with the skin side up.
6. Set the oven to 450 degrees and roast for 40 – 45 min.
7. Take the tray out of the oven and transfer the pork to a slow cooker.
8. Scatter the onions, chili flakes and carrots around it.
9. Pour out half of the sherry and the broth on the pork ensuring that the surface ofthe roasted pork is thoroughly wetted.
10. Set the cooker over a low heat and cook for 7 – 8 hrs.
11. Test with a thermometer at the end of this time and when the temperature at thedeepest portion of the meat is over 175 degrees, it is ready to come off the heat.
12. Before serving, transfer the pork to a carving board and set it in a warm placeafter covering it.
13. Pour the remaining sherry and broth into the cooker and bring to a boil.
14. Scrape the bottom and reduce to half.
15. Pour it through a wire strainer
16. Stir in the vinegar and skim off the excess fat.
17. Now lift the skin off the pork shoulder and cut it into pieces along the earliergrooves.
18. Slice the meat into strips and arrange them on a plate along with pieces of theskin.
19. Drizzle the pan juices (to preference) over the plate.
Slow Cooked Pork ChopsIngredients
4 pork loin chops, about 4 oz each
3/4 cup flour.
1/2 teaspoon mustard, ground.
1/2 teaspoon garlic and pepper paste.
1/4 teaspoon salt.
2 tablespoon canola oil.
1 can of chicken broth, about 14 1/2 oz.
Directions:
1. Mix mustard, flour, salt and the garlic and pepper paste in a bowl.
2. Add the chops into the bowl and coat them thoroughly with the mixture.
3. Heat a skillet over a medium flame and coat the bottom well with oil.
4. Put the flour coated chops on to the skillet and brown them well on both sides.
5. Transfer the browned chops into a slow cooker.
6. Mix the rest of the flour and the chicken broth in another bowl and whisk till itis a smooth paste.
7. Pour this over the chops.
8. Cover the cooker and cook on low for 4 hours till the meat is almost falling offthe bone.
9. When serving, place the chops in a serving plate and whisk the remaining juicesbefore pouring them over the chops.
Hot Chalupa Dinner BowlIngredients
8 taco shells.
1 head of iceberg lettuce, small.
8 oz of green chilies.
3 1/2 lb of single piece loin roast without bone.
2 cloves of garlic
2 tsp of salt.
1 tsp of oregano.
1 tsp of ground cumin.
32oz chicken broth
1 tbsp of chili powder.
1 can of diced tomatoes with lime juice, cilantro and chilies
1 lb of dried pinto beans
Directions
1. Place the beans, roast, chilies, garlic, cumin, oregano chili powder and the saltin a slow cooker and add the chicken broth over the lot so that it covers it.
2. Cover the slow cooker and set to high for 1 hr and then reduce to low and cookfor 9 hrs.
3. Remove the bones and the fat from the roast and add the tomatoes and the greenchilies to it.
4. Without covering the cooker, cook it on high for an hour, till the broth isslightly thickened.
5. Warm the taco shells and place the lettuce inside.
6. Spoon out the roast and bean mixture into each shell.
7. Add cheese, diced jalapeno, sliced tomatoes, avocados or even sour cream tothe top of the filling to taste.
Slow Cooked Pork CarnitasIngredients
3 lbs of pork shoulder, boneless.
2 tsp of salt.
1 tsp of chili powder.
1/2 tsp of ground cumin powder.
1/2 tsp of oregano.
1 large onion.
3 gloves of garlic.
Directions
1. Sprinkle the pork with the chili powder, salt, cumin and dried oregano.
2. Place the pork in a slow cooker along with the onion and the garlic.
3. Cover the cooker and cook for about 6 hrs till the meat is tender and almostfalling apart.
4. Shred the meat and serve hot.
Brazillian FeijoadaFaijoada is a Brazilian dish that is traditionally served over rice. It is a dish foroccasions, but with a slow cooker is easy to make every day.
Ingredients
2 cups of dried black beans.
4 slices of bacon, preferably smoked.
1 lb of boneless pork shoulder cut into small cubes.
3/4 tsp of salt.
1/2 tsp of ground black pepper.
3 pieces of beef ribs with the bone.
3 cups of chopped onion.
1 1/4 cups of chicken broth, preferably fat free.
4 cloves of garlic.
9 oz of smoked ham hock.
1 tbsp of white vinegar.
8 pieces of orange wedges.
Directions
1. Boil the beans for 2 min in a saucepan.
2. Once the beans are cooked, remove them from the stove and let stand for anhour before draining away the water.
3. Crisp the bacon in a large skillet over a medium flame.
4. Once it is crisp, remove the bacon and crumble it into small pieces.
5. Sprinkle roughly 1/8 of the salt and half the ground pepper on the pork shoulderand transfer it to the skillet.
6. Increase the heat to high and sauté them for 8 min till it is browned evenly onall sides.
7. Remove the pork and transfer it to a slow cooker.
8. Sprinkle the beef ribs with 1/8 tsp of salt and all the remaining pepper and cookthem in the skillet for 3 min on each side till they are browned nicely.
9. Add the beef ribs to the slow cooker.
10. Add the beans, 1/2 tsp of salt, onions, chicken broth, garlic and ham hock andstir well.
11. Cook over on low for 8 hrs.
12. Before serving, remove the ribs from the slow cooker and shred the meat afterremoving the bone first.
13. Add the shredded beef back to the slow cooker and pour the vinegar in.
14. Top off with the crumbled bacon and serve with the orange wedges.
Spicy Pork TacosIngredients:
4 lbs pork shoulder, boneless and with fat, cut into large chunks
3 Ancho chilies, whole
3 Pasilla chilies, whole
2 garlic cloves, whole and unpeeled
2 to 3 tablespoons of water
2 to 3 chipotles in adobo sauce
1/2 white onion, chopped
3 tbsp olive oil, extra virgin
2 tbsp honey
1 tbsp cider vinegar
1 tbsp Salt
Black pepper to taste
2 tsp oregano
3 3/4 cups chicken broth, low sodium
2 bay leaves
1 cinnamon stick
Corn tortillas, warmed
Taco toppings, any kind you like for garnish
Directions:
1. In a small microwavable bowl, place the Ancho, Pasilla chilies and the garlicwith 2 to 3 tablespoons of water.
2. Microwave for two minutes until the chilies are soft.
3. Remove the chilies and garlic from the water.
4. Trim, deseed the chilies and peel the garlic.
5. Next, transfer the chilies and garlic to a blender.
6. Along with the chilies, add chipotles, onion, honey, 2 tbsp olive oil, vinegar, 1tbsp of salt and oregano into the blender. Blend well.
7. Heat a saucepan on medium to high heat with the remaining 1 tbsp of olive oil.
8. Once the oil heats add in the contents of the blender, stirring continuously forabout 8 minutes until the heat brings out all the flavors and aromas.
9. Once the sauce is cooked, add in the broth, bring it to a boil and then let itsimmer for a few minutes, for the broth to thicken.
10. Turn off the heat and transfer the contents of the saucepan into a slow cooker.
11. Add the bay leaf and cinnamon stick.
12. Cover and cook on high for 5 hours until the meat is soft and tender.
13. Once cooked, turn off the heat and shred the meat using a fork.
14. Season with salt and ground black pepper to taste.
15. Serve hot on top of warmed tortillas with any other topping you like.
Cooking Tip:
For best results ensure that you cook the pork for no longer than 5 hours.
Easy Barbecue Country Style Ribs
If you're in a hurry and on your way out, this is one of the best rib recipes for you.Simply throw in all the ingredients together and come back home for amouthwatering and scrumptious meal.
Ingredients:
4 to 5 lbs pork ribs
1 onion, finely chopped
Salt and pepper
18 oz barbecue sauce
Directions:
1. Simply add in the pork ribs, onion, salt, pepper, barbecue sauce all together intoa slow cooker.
2. Cover and cook on low heat for 6 to 8 hours until meat is nice and tender.
3. Serve hot or cold.
Tasty BBQ Pulled Pork
This is a terrific slow cooker pork recipe and while using prime pork ribs are aluxury, this recipe tastes good with just about any cut of pork meat. Like most slowcooker recipes, this one is very simple, just needs time to cook.
Ingredients:
1 oz beef broth
3 lbs pork ribs, boneless
18oz barbecue sauce
Directions:
1. In a slow cooker, add in the beef broth and pork ribs. Let it cook for 4 hours onhigh or 8 hours on low.
2. You can check if the meat is done by shredding it with a fork, it should breakeasily. If it does not let it cook for a little longer.
3. Once the meat is cooked, remove any excess liquid from the slow cooker.
4. Shred the meat using a fork.
5. Add in the barbecue sauce and mix well.
6. Put the lid back on the slow cooker and cook on low for another 4 hours.
Cooking Tip:
If you are using a tougher cut of meat, simply let it cook for longer in the slowcooker and it turns out just as good.
To Die For Pulled PorkIngredients
4 lbs pork roast, shoulder or rump
2 Onions, finely sliced
1 standard can of ginger ale
18 oz Barbecue sauce
Barbecue sauce for serving
Directions
1. Place the sliced onions and roast pork into a large slow cooker along with a cupof ginger ale.
2. Cook on low heat for about 8 to 10 hours.
3. Once the meat is cooked to shredding consistency, remove from slow cooker.
4. Drain away the excess fat, retaining only the onions.
5. Shred the meat using a fork, removing away the bones (if any) and excess fat.
6. Put the shredded meat back into the slow cooker along with the onions.
7. Add the barbecue sauce and mix well.
8. Cover and cook on low for another 1-2 hours.
9. Serve with warmed toast or burger bun.
Cooking Tips:
1. You may need to cook the meat for longer in an old fashioned slow cooker, forbetween 10 and 12 hours.
2. Also, this meat can be frozen and used whenever a quick sandwich is called for.
Chicken Slow Cooker Recipes
Slow Cooked Whole ChickenIngredients:
1 defrosted whole chicken, as large as desired.
1 cup onion, chopped.
1 teaspoon of thyme.
2 teaspoon of salt.
2 teaspoon of paprika.
1 teaspoon of onion powder.
1 teaspoon of white pepper.
1/2 teaspoon of garlic powder.
1/2 teaspoon of black pepper powder.
1 teaspoon cayenne pepper.
Directions:
1. Mix all the spices together in a clean dry bowl.
2. Wash the chicken (with water) and remove any giblets from it.
3. Sprinkle the mixed spices over the chicken thoroughly.
4. Put the chopped onions at the bottom of a slow cooker and place the chicken ontop of it. Do not add any liquid because the chicken will make its own juices.
5. Cover and cook over a low heat for 4 – 5 hrs.
Stuffed Chicken RollsThe great thing about most crock pot recipes is that they are simply very easy toprepare. But what’s even more amazing about this recipe is that you will be amazedat how delicious and sophisticated a dish it turns out.
Ingredients:
6 boneless halved chicken breast
1/4 cup all-purpose flour
1/4 cup grated Parmesan
1/2 tsp salt
1/2 tsp fresh ground pepper
1 tsp sage, dried
1/4 cup canola oil
1/2 cup chicken broth
1/2 tsp paprika
10 oz can creamy chicken soup
6 slices cheese
6 slices of cooked ham
Directions:
1. Using a small rolling pin, gently hammer the chicken to flatten it out.
2. Once flattened, add a layer of ham over each slice of chicken.
3. Top each layer with a slice of Swiss cheese.
4. Roll the chicken, complete with the ham and cheese and secure tightly using atoothpick.
5. In a large flat dish, combine flour, Parmesan and cheese slices, salt, pepper andpaprika. Blend well. This forms the seasoning for the chicken.
6. Roll the chicken in the seasoning until it completely coats the chicken.
7. Marinate and refrigerate the chicken for at least an hour before cooking.
8. Heat a large skillet with the vegetable oil.
9. Brown each chicken roll and transfer it to the slow cooker.
10. Add the cream of mushroom soup and chicken broth.
11. Cover and cook on low heat for 4 hours for tender and delightfully gooeychicken rolls.
Chicken Cream CheeseIngredients:
3 lbs chicken, in serving size pieces
2/3 oz package of Italian salad dressing mix
4 tbsp butter, divided
1 onion, finely chopped
1 garlic clove, finely chopped
10 1/2 oz cream of chicken soup can
8 oz cream cheese
1/2 cup chicken broth
Directions:
1. Simply place the chicken pieces inside the crock pot.
2. Add two tablespoons of melted butter over the chicken.
3. Cover the crock pot and cook on low heat for 4 to 6 hours
4. In a saucepan, heat the rest of the butter on low heat.
5. Sauté the onions and garlic, until well cooked.
6. Then, add the cream of chicken soup, chicken broth and cream cheese to thesaucepan.
7. Stir and cook until all the ingredients are well blended.
8. Add this to the crock pot and cook for another hour on low heat. Serve hot.
French Chicken StewIngredients:
1 Skinless chicken, cut into serving sizes
1/2 cup white wine
2 tbsp flour
1 tsp salt
1/4 cup olive oil
1 garlic clove, chopped finely
1 onion, finely chopped
2 oz can of crushed tomatoes
3/4 cup flour
Black olives, basil and parsley for the garnish
Directions:
1. In a zip lock bag, add the flour and salt together.
2. Add in the chicken pieces and shake until the flour and salt mixture evenlycoats the chicken.
3. Put a medium-large saucepan on the stove with a bit of oil on a high flame andcook the chicken breasts until the chicken is well cooked. This could takebetween 8 and 10 minutes, with turning the meat once.
4. Once the chicken is cooked, drain out the excess oil.
5. Transfer the chicken into the slow cooker.
6. Add in the two tablespoons of oil in the same pan and sauté the onions and 2tbsp flour on medium to high heat for 8 minutes, until the onions are goldenbrown. Stir constantly to prevent the onions from sticking to the bottom of thepan and burning.
7. Next add garlic and sauté for an additional minute.
8. Add the white wine, stirring constantly to ensure that the bits on the bottom of
the saucepan get added into the broth.
9. Next add the tomatoes and pepper (if you like) to taste and turn the heat up tohigh.
10. Cook on high for 15 minutes. Keep stirring constantly to prevent sticking.
11. Once the onions are cooked, add them to the slow cooker.
12. Cover the slow cooker and cook for 7 hrs on LOW
13. Garnish with fresh basil, olives and parsley and serve
Cooking Tip:
Cooking for between 3 and 4 hours ensures that the chicken is tender, yet holdsshape. Cooking for between 6 to 8 hours ensures that the chicken will fall off thebone. So, adjust the cooking time according to what your expectations of the endhappens to be.
Beef Slow Cooker Recipes
Italian Pot RoastThis pot roast is a very easy to cook dinner, even for weeknights. And it can form thebase for other ingredients, or some of them can be changed to give you a differenttaste every time.
Ingredients
1 packet of white mushrooms, 8oz.
1 sweet onion, large.
One 3 – 4 oz piece of beef chuck roast.
1 tsp of pepper.
1 oz of onion soup mix, dry.
1 can of beef broth, 14 oz.
1 can of tomato sauce, 8 oz.
3 tbsp of tomato paste.
1 tsp of Italian seasoning.
2 tbsp of cornstarch.
2 tbsp of olive oil.
Directions
1. Sprinkle the roast with pepper and cook over medium heat in a skillet till it isbrowned evenly on both sides.
2. Put the mushrooms and onions inside a slow cooker and place the beef on top ofit.
3. Sprinkle the soup mix over the roast and pour the tomato sauce and beef brothon top.
4. Cook on low for 8 – 10 hrs (cover on) till the meat is tender enough to shredeasily using a fork.
5. Remove the roast from the cooker and tear into eatable chunks, removing anyunwanted fat.
6. Add the cornstarch, tomato paste and Italian seasoning into a bowl with 2 tbspof water and any fat that can be skimmed off from the broth in the slow cooker.
7. Slow add this to the contents of the slow cooker while stirring all the while tillit is blended nicely.
8. Increase the heat to high and cook for about 40 min when the broth will bethickened.
9. Stir in the pieces of roast before serving.
Beef Daube ProvençalIngredients
2 tsp of olive oil.
12 cloves of garlic.
2 lbs of chuck roast, cut into small cubes.
1 1/4 tsp of salt.
1/2 tsp of ground black pepper.
1 cup of red wine.
2 cups of chopped carrot.
1 1/2 cups of chopped onion.
1/2 cup of beef broth.
1 tbsp of tomato paste.
1 tsp of chopped rosemary.
1 tsp of chopped thyme.
A pinch of ground cloves.
1 can of diced tomatoes, 14 1/2 oz.
1 bay leaf.
3 cups of egg noodles, cooked.
Directions
1. Turn your slow cooker onto low heat.
2. Pour some oil into it and swirl till it coats the entire bottom of the cooker.
3. Add the garlic and cook till it is nicely browned and fragrant.
4. Increase the heat to medium and add the beef.
5. Sprinkle 1/4 tsp of salt and 1/2 tsp of pepper over it.
6. Cook the beef for 5 min till it is nicely browned on all sides and remove it from
the pan.
7. Pour the wine into the pan and boil, scraping the bottom to loosen the bits.
8. Add all the remaining ingredients, except the noodles into the pan and bring toa boil.
9. Reduce to low heat and add the beef back into the pan.
10. Cover it and cook at high heat for 5 hrs.
11. Serve over noodles taking care to ensure that the bay leaf is not served.
Corned Beef and Cabbage
Ingredients:
4 lbs of corned beef brisket.
3 tbsp of pickling spice.
1 rutabaga, cut into wedges.
1 lb of carrots, cut into long strips.
1 1/4 lbs of fingerling potatoes.
1 leek. Only the white and light green portion.
1/2 a head of Savoy cabbage.
1/3 cup of horseradish.
1/3 cup of sour cream.
Directions:
1. Put the corn been into a slow cooker and sprinkle the pickling spice all over it.
2. Layer the slow cooker with rutabaga, carrots, potatoes and leeks. Place them inthe same order in order that it cooks evenly.
3. Add in water so that the ingredients are covered by about an inch of water.
4. Cover and cook on low for 7 – 8 hrs.
5. Remove all the ingredients from the slow cooker and place the cabbage aloneinto a microwavable container with about 2 cups of the juice and microwave forabout 10 min till they are tender.
6. Boil another two cups in another container till they are reduced by half. Mix thehorseradish and sour cream into it.
7. Slice the corned beef into thin slices and serve with the vegetables.
Momma’s Best Spaghetti sauceIngredients
1 lb beef or sausage, ground.
1 onion.
2 cans of diced tomatoes, about 14 1/2 oz.
1 can of tomato sauce, about 8 oz.
1 can of tomato paste, about 6 oz.
1 bay leaf.
1 tbsp of brown sugar.
4 cloves of garlic, minced.
1 1/2 tsp of basil.
1 1/2 tsp of oregano.
1 tsp of salt.
1/2 tsp of dried thyme.
Cooked spaghetti.
Directions
1. Cook the beef and the sausages in a skillet over a medium flame till they arenicely browned and crumbly.
2. Place them on a paper towel to drain off excess fat.
3. Place the cooked beef and sausages into a slow cooker and add in all theingredients except the spaghetti and cook for 7 – 8 hrs over a low heat.
4. Serve over hot spaghetti after discarding the bay leaf.
Sausage and Shrimp JambalayaIngredients
1 chopped onion.
1 green bell bepper
2 celery stalks.
3 garlic cloves.
1 can of diced tomatoes, about 28 oz. Drained.
2 cups of cooked sausages.
1 tbsp of parsley flakes.
1/2 tsp of dried thyme leaves.
1/2 tsp of salt.
1/4 tsp of pepper.
1/4 tsp of red pepper sauce.
3/4 pound of shrimp, peeled and deveined.
4 cups of cooked rice.
Directions
1. Mix all the ingredients except the shrimp and the rice into a slow cooker.
2. Cover the slow cooker and cook over low heat for 7 – 8 hrs.
3. Stir in the shrimp and cook for a further 1 hr over low heat. The shrimp shouldbe pink and firm when cooked fully.
One Pot Tamale Pie
This lovely tamale recipe serves 8 and is a great one pot recipe for the entire family.
Ingredients:
15 oz can of black beans
1 tsp cumin powder
1/4 tsp ground black pepper
1 lb ground beef
14 1/2 oz can of chili diced tomatoes
11 oz drained can of kernel corn
1/4 cup cilantro, finely chopped
1/2 tsp salt
10 oz can of enchilada sauce
2 sliced onions
8 1/2 oz corn bread/muffin mix
2 eggs
1/2 tsp chili powder
4 oz shredded cheese
Sour cream to serve
Directions:
1. In a small bowl, blend together salt, pepper, cumin and chili powder. Set asidethis seasoning mix.
2. In a pan, brown the meat on all sides on medium to high heat.
3. Once browned, rub the seasoning mixture on to the beef as evenly as possible.
4. Transfer the meat into a slow cooker.
5. Add in the black beans, corn, onions, diced tomatoes, enchilada sauce and
chopped cilantro.
6. Cook on low for 7 hours, with the lid on, until the meat is nice and tender.
7. While the meat is cooking, blend together in a separate bowl, the eggs and themuffin mix.
8. After 8 hours of cooking in the slow cooker, spoon the muffin mix over themeat and let it cook covered on low heat for another one hour.
9. Test the muffin mix with a toothpick, if it comes out dry and clean it means thatthe muffin is done.
10. Sprinkle over the shredded cheese and let it stand for another minute.
11. Turn of the heat and serve hot, garnished with a bit of cilantro and sour cream.
Beef StroganoffThis is a very basic beef stroganoff recipe that simply tastes awesome. A must dorecipe for busy moms and households who can’t do without good food.
Ingredients:
1 lb beef stew meat, cubed
10.75oz, golden mushroom soup can, condensed
1/2 cup chopped onion
1 tbsp Worcestershire sauce
1/4 cup water
4oz cream cheese
Directions:
1. In a skillet over medium to high heat, brown the meat on both sides.
2. Transfer the browned meat to a slow cooker.
3. Add in the can of soup, Worcestershire sauce, onion and water.
4. Cover and cook on low for 7-9 hours until the meat is nice and tender.
5. Before serving add in the cream cheese and serve hot.
Glazed Corned Beef
The thing that makes this corned beef stand out from others is the glaze. Once you'vethis corned beef and glaze, you will never go back to making this dish the old way. Atasty dish that takes about an hour to prep is a great dish for a family of 4.
Ingredients:
4 lbs corned beef
2 lbs baby red potatoes, whole and peeled
1 lb baby carrots
1 green cabbage, quartered
Enough water to just about cover the beef
1 onion, quartered
2 bay leaves
2 garlic cloves, finely chopped
Ingredients for the Glaze:
1 cup brown sugar
1/4 cup spicy mustard
Directions:
1. In a large slow cooker, put in the corned beef, water, onion, bay leaves andgarlic cloves.
2. Cover and cook on low heat for about 11 hours
3. Once cooked, remove the meat and set aside on a baking dish. Do not discardthe broth.
4. To the broth in the slow cooker, add the potatoes and cook for 20 minutes onmedium to high heat.
5. After 20 minutes add in the carrots, cooking for another 5 minutes on mediumto high.
6. Then add the cabbage, cover and cook for another 20 minutes.
7. While the broth is reducing and the vegetables are cooking, blend the glazingingredients, the brown sugar and mustard in a small bowl.
8. Brush the glazing lavishly over the meat.
9. Bake at 350 degrees F for 30 minutes.
10. Serve hot with the vegetables, bread and a nice long drink.
Tasty Mushroom Pot RoastThis is a basic pot roast that simply tastes terrific just as it is. However, feel free toadd potatoes, carrots and fresh mushrooms to the mix if you have the time.
Ingredients:
5 1/2 lbs beef pot roast
1 oz onion soup mix, dry
1 1/4 cups water
2 x 10 3/4 oz cans of creamy of mushroom soup, condensed
Directions:
1. In a small bowl, blend together the water and onion soup mix.
2. Put the roast in a slow cooker.
3. Add in the onion soup mix and the cream of mushroom soup.
4. Cook on low heat for 9 hours until the roast is nice and tender.
Variations:
One of the variations of this recipe is to use beef stock instead of water to giveit a bit more depth.
Also, using golden mushroom soup instead of the cream of mushroom soupgives this soup an interesting twist.
Classic Beef Short RibsIngredients:
2 1/2 lbs short ribs, without bone
1 cup beef broth
2 tbsp Worcestershire sauce
1/3 cup flour
1/4 cup butter
1 tsp salt
1/4 tsp pepper powder
1 cup onion, finely chopped
1/4 cup chili sauce
3/4 cup vinegar (red wine)
3/4 cup brown sugar
2 tbsp ketchup
2 tbsp garlic, finely chopped
1 tsp chili powder
Directions:
1. In a zip lock bag add salt, pepper and flour. Blend well.
2. Add in the meat pieces and shake well, until the seasoned flour coats the meatcompletely.
3. In a wide saucepan, heat the butter on a low flame.
4. Add in the flour coated meat and brown on medium to high heat.
5. Once the meat has browned, transfer the meat from the saucepan to the slowcooker.
6. In the same sauce pan, add in the onion and garlic and sauté until cooked.
7. Once the onions are cooked, add in all the other ingredients, the red wine
vinegar, Worcestershire sauce, brown sugar, chili sauce beef broth, chili powderand ketchup.
8. Once it boils, turn off the heat.
9. Transfer the contents of the saucepan into the slow cooker containing the meat.
10. Cook on low temperature for 8 to 9 hours.
11. Serve hot with fluffy white rice.
Slow Cooked Traditional LasagnaIngredients:
1 lb lean beef, ground
1 onion, finely chopped
2 garlic cloves, minced
28 oz tomato sauce, canned
6 oz tomato paste, canned
1 1/2 tsp salt
1 tsp oregano, dried
12 oz cottage cheese, shredded
1/2 cup Parmesan cheese, grated
12 oz, lasagna noodles, uncooked
16 oz, mozzarella cheese, shredded
Directions:
1. In one bowl, blend all the cheeses together and set aside.
2. In a large frying pan, brown the onions, garlic and ground beef.
3. To this add in the tomato sauce, the tomato paste, salt and oregano. Blend well.
4. Heat on a low flame, until the entire mixture starts to simmer. This makes thesauce for the lasagna.
5. Turn off the burner and transfer a layer of the warmed mixture into a slowcooker.
6. Alternate with a layer of lasagna noodles.
7. Top with a layer of cheese.
8. Alternate meat sauce with noodles and cheese. You can add as many layers asyour slow cooker will hold.
9. Cover and cook on low for 4 to 5 hours.
Cooking Tip:
For a bit of a variation, you could substitute half of the ground beef with sausages oradd some additional herbs as you please.
Roast Beef and Mushroom GravyFor most of us having roast beef usually implies that it is a special occasion.However, with this recipe you will find that making roast beef is simple and can bean everyday meal with little fuss.
Ingredients:
3 lbs beef chuck roast, boneless
2 x 10.75 oz cream of mushroom soup cans, condensed
14 oz beef broth, canned or home made
1/3 cup dry sherry
1 envelope onion soup mix
Directions:
1. Cut the roast in half.
2. Heat a large skillet on medium to high heat and brown the roast on both sides.
3. Place the browned roast inside a slow cooker.
4. Add in the mushroom soup, beef broth, dry sherry and onion soup mix.
5. Cook for 8 to 9 hours on low heat.
Cooking Tip:
It does help to turn the meat once during the cooking process for a more evenlycooked piece of meat.
Crock Pot Roast BeefThis is a very simple recipe and the amazing thing about it is that it has so muchflavor. Try it out, it’s sure to become a weekly ritual in your home too.
Ingredients:
4 to 5 lb beef roast, 1 piece
1 1/4 oz Italian salad dressing mix, dry
1 1/4 oz dry gravy mix
1/2 cup water
1 1/4 oz ranch dressing mix, dry
Directions:
1. Put the beef in the slow cooker
2. Combine the dry gravy mix, Italian salad dressing and ranch dressing mixestogether and rub all over the beef.
3. Add the water to the crock pot.
4. Cook the meat covered on a very low temperature for between 7 and 9 hours.
Cooking Tip:
Serve with roast or mashed potatoes and steamed vegetables for a simple roastdinner.
Slow Cooked Sloppy JoesSloppy Joes are a favorite southern dish and for a reason, they taste really great. It'salso very common because it's very easy to prepare and doesn't cost much iningredients either.
Ingredients
1 1/2 lbs lean beef, ground.
6 pork sausage, roughly 16 oz.
1 onion
1/2 bell pepper
1 can of tomato sauce, roughly 8 oz
1/2 cup of water
1/2 cup ordinary ketchup
1/4 cup brown sugar firmly packed down.
2 tbsp cider vinegar
2 tbsp yellow mustard
1 tbsp chili powder.
1 tbsp Worcestershire sauce
1/2 tsp salt
1/4 cup flour
8 ordinary hamburger buns, toasted.
Directions
1. Cook the beef and sausages in a frying pan on medium heat. Keep stirring andcook till the ground beef is dry and crumbly and sausages are browned.
2. Put all the remaining ingredients except the hamburger buns into a slow cookeralong with the cooked meat.
3. Cook on a high for 4 hrs.
4. Serve hot on top of hamburger buns.
Hot Smoked Beef BrisketThis brisket recipe is one of the best you will find. While, unlike most crock-potrecipes, this one is cooked wrapped in aluminum foil, without any water, it is mostdefinitely a recipe that is a keeper.
Ingredients:
2 to 4 lbs beef brisket, trimmed of excess fat
2 tbsp freshly ground black pepper
2 tbsp kosher salt
2 garlic cloves, finely chopped
1 to 2 tbsp liquid smoke or Worcestershire sauce
Directions:
1. Place the beef brisket on a large piece of aluminum foil, ensuring that the beefis placed in the center of the sheet to aid in wrapping later on in the cookingprocess.
2. In a small bowl, blend together the salt, pepper and garlic. This forms theseasoning for the brisket.
3. Rub the seasoning lavishly over the brisket, ensuring that the meat is uniformlycoated with the seasoning.
4. Sprinkle over the liquid smoke.
5. Tightly wrap the meat using the aluminum foil.
6. Transfer the meat wrapped in aluminum foil into the slow cooker.
7. Cover and cook on low heat for 8 to 10 hours.
8. Once cooked, peal the aluminum foil and serve with barbecue sauce.
Classic Homestyle Beef StewIngredients:
2 lbs blade beef, cut in sizes you prefer
2 cups beef stock
2 tbsp olive oil
3/4 tsp ground black pepper
1 1/2 tsp salt
1 tsp essence
2 tbsp butter
1/2 lb buttoned mushrooms, sliced in thin pieces
3 tbsp flour
1/4 tsp oregano
1/8 tsp allspice powder
1/4 tsp thyme
1 tbsp chopped parsley leaves
1/4 tsp basil
1 lb potatoes, washed and quartered
1/2 cup green peas
1 cup carrots, chopped
1 cup pearl onions
2 tbsp tomato paste
Directions:
1. Sprinkle the beef with a tsp of salt, 1/2 tsp of black pepper and 1 tsp of essence(see below).
2. In a large skillet, heat 1 tablespoon of olive oil over a medium to high heat.
3. Brown the meat, cooking it for 2 to 3 minutes on each side. You may need to dothis in batches, depending on the size of your pan.
4. Transfer the meat into a crock pot or slow cooker.
5. Then add flour, oregano, all spice, beef stock, butter, mushrooms, basil, thymeand tomato paste.
6. Cover and cook on high for 1 hr.
7. After the meat has cooked for an hour, add the carrots and potatoes. Cover andcook on low for 6 hours.
8. Add in the onions and cook on low for another hour.
9. Right before serving, add in the parsley and peas. Serve hot.
Note:
The essence in this recipe is a blend the following ingredients: This recipe belowgives you 2/3 cups of the essence.
2/12 tbsp paprika, 2 tbsp garlic powder and salt and a tsp each of thyme, blackpepper, cayenne pepper, oregano and onion powder.
Barbecue Beef BrisketMaking the perfect brisket can be a bit tricky. However, this recipe makes this tastycut of meat a pleasure to soak you teeth into.
This recipe serves six and takes about 30 minutes to prep and 10 hours to cook.
Ingredients:
5 1/2 lbs beef brisket
1 3/4 cup barbecue sauce
2 tbsp brown sugar
2 tsp Worcestershire sauce
2 tsp freshly ground black pepper
1 tsp garlic salt
1 tsp seasoned salt
1/2 tsp onion powder
1/2 tsp dry mustard powder
Directions:
1. In a small bowl, blend together the barbecue sauce, brown sugar,Worcestershire sauce, black pepper, garlic salt, seasoned salt, onion andmustard powder. This forms the marinade for the beef brisket.
2. Marinate the beef brisket in this mixture.
3. Transfer the beef and the marinade into a slow cooker.
4. Cover and cook on low heat for 9 to 10 hours.
5. Once cooked, cut into thin strips and serve with fresh bread.
Mum’s Slow Cooker ChiliIngredients:
1 lb ground beef
3/4 cup onion, finely chopped
3/4 cup celery, finely sliced
3/4 cup green peppers, chopped
2 cloves garlic, minced
2 x 10.75 oz tomato puree, cans
15 oz kidney beans, can with liquid
15 oz kidney beans, can drained off the liquid
15 oz Cannellini beans, can with liquid
1/2 tsp chili powder
1/2 tsp dried parsley
1 tsp salt or to taste
1/4 tsp freshly ground black pepper
1/8 tsp hot pepper sauce
3/4 tsp dried basil
3/4 tsp dried oregano
Directions:
1. In a skillet over a medium high heat, brown the meat as evenly as possible
2. Once the meat is browned, transfer it to a slow cooker.
3. Add in the onions, celery, green pepper, garlic, tomato puree, kidney beans,cannellini beans, chili powder, parsley, salt, pepper, pepper sauce, basil andoregano.
4. Cover the slow cooker and cook on low heat for 8 hours, until the meat andvegetables are all nice and tender.
Lamb Slow Cooker Recipes
Slow Cooked Rogan Josh Lamb ShanksIngredients:
4 lamb shanks
400 grams diced tomatoes, can
2/3 cups of sour cream
1 tbsp plain flour
2 tbsp corn flour
1/4 cup water
1/2 tsp chili powder
1 tsp coriander powder
1/2 tsp ginger powder
2 chicken stock cubes
2 cardamon pods, crushed
1 cup water
a pinch of grated nutmeg
1 brown onion, quartered
1 carrot, chopped
400 grams small potatoes
250 grams button mushrooms, quartered
Directions:
1. In one small bowl, mix together the sour cream and flour. Set aside.
2. In another bowl, blend together the corn flour and water.
3. In a saucepan on high heat cook the water, stock cubes, chili powder, corianderpowder, ground ginger, cardamom, nutmeg and tomatoes. Bring it to a boil.
4. Once boiled, lower the heat to a gentle simmer.
5. Add in the corn flour paste, stirring constantly for about 2 minutes until thestock thickens.
6. Turn off the heat and add in the sour cream and flour mixture. Stir until wellblended.
7. Meanwhile arrange the onions on the bottom of a slow cooker.
8. Next add in the lamb shanks.
9. Then transfer the contents of the sauce pan into a slow cooker.
10. Arrange the carrots, potatoes and mushrooms as the top layer.
11. Cover the slow cooker and cook on low heat for 8 hours until the lamb shanksuntil the meat starts coming off the bone.
12. Serve hot with naan and/ or fluffy white rice.
Rosemary Braised Lamb ShanksIngredients:
2 tbsp olive oil
3 carrots, cut into 1/4 inch discs
10 garlic cloves, finely minced
2 onions, finely chopped
750 ml red wine
oz chicken broth, condensed
oz beef broth
28 oz can tomatoes in juice
5 tsp fresh rosemary, chopped
2 tsp fresh thyme, chopped
6 Lamb shanks
Directions:
1. Rub pepper and salt over the lamb shanks, coating evenly.
2. In a large slow cooker or crock pot, heat the two tablespoons of olive oil over amedium to high heat.
3. Brown the shanks all over. This should take about 8-10 minutes.
4. Lower the heat and remove the shanks.
5. In the same pot, using the juices from browning the shanks, sauté the onionsand garlic.
6. Next add in the carrots and stir until cooked. This should take about 9 minutes.
7. Once the carrots are cooked, add in the red wine, tomatoes, broth and herbs.
8. Add in the browned lamb shanks as well
9. Let the mixture boil.
10. Periodically turn the lamb shanks to ensure that it is evenly cooked.
11. Once reached boiling point, lower the heat and let it simmer for about 6 to 8hours until the meat is nice and tender.
Note:
This recipe can also be done in a normal pot, cooking it for 2 to 3 hours on mediumto low heat.
Lamb CurryThis is one great curry recipe that does not overpower the senses, but brings out theflavor of lamb with its subtle spicing. A great recipe for the entire family as it serves4.
Ingredients:
1 3/4lb lamb shoulder, chopped into small pieces
1/4 cup Madras curry paste
1/4 cup flour
1 brown onion, finely chopped
2 cloves of garlic, minced
An inch of ginger, peeled and grated
1 red chili, chopped
1 cinnamon stick
270 ml coconut milk
2 tbsp olive oil
1 tsp vegetable stock powder
1 bay leaf, dried
Freshly chopped coriander for garnish
Salt and pepper to season the lamb
Directions:
1. In a zip lock bag, add the lamb, pepper and salt. Shake well, until the seasoningcoats the meat evenly.
2. Add the olive oil to a pan and heat on medium until almost smoking.
3. Place the lamb on the pan and cook until browned on both sides. This shouldtake about 4 minutes.
4. Place the browned lamb in a slow cooker.
5. In the same pan, sauté onions, ginger and garlic over medium heat. Once thearomas start to come out, add in the chopped chili and sauté for ten to twentyseconds.
6. Next add the curry paste and cook on for an additional minute or so until thecurry paste cooks and releases its flavors.
7. Add the water and stock powder together and give it a good stir.
8. Finally add in the coconut milk and bring the mixture to a boil.
9. Once it boils, turn off the heat and transfer the mixture to the slow cooker.
10. Add the bay leaf and cinnamon stick.
11. Cover and cook on low heat for 7 hours until the lamb is soft and melting.
12. Serve hot with fluffy rice or naan.
Roast Lamb with Onions and ThymeThis is a fabulous lamb roast and what makes this lamb roast so good is the amountof onions you use. So make sure you use the volume of onions given in this recipefor a meltingly tender and beautiful roast.Ingredients:
2 lbs lamb leg, roughly half a leg of lamb
3 tbsp olive oil
2 1bs onions, finely sliced
4 to 5 thyme sprigs
300ml red wine
A sprig of fresh parsley, chopped
Directions:
1. Prepare the meat by patting it dry using paper towels.
2. Next rub salt and pepper over the meat, seasoning it evenly.
3. Heat a frying pan with 3 tbsp of olive oil over medium heat.
4. Brown the meat on all sides. This should roughly take about 8 minutes or so.
5. Once browned, transfer the meat to a slow cooker.
6. Using the same pan with all the juices of the browned meat, sauté the onions forabout 10 minutes.
7. Add in the thyme and sauté for an additional minute.
8. Add salt and pepper to taste.
9. Transfer the onions to the slow cooker and add the wine.
10. Cover and cook on low heat for 3 to 4 hours until the lamb is completelycooked.
11. Garnish with chopped fresh parsley and serve.
Cooking Tip:
If you are using a larger piece of meat, simply add more onions and cook for longer
until the meat is completely cooked.
Seven Hour Lamb with Red WineIf you're looking for a slow cooker dish that takes less than 15 minutes to prep andcan feed a family of 15, then this dish is for you.
Ingredients:
6 lb leg of lamb
4 onions, finely sliced
8 garlic cloves, peeled and whole
4 small carrots, whole
300ml red wine
300ml stock
2 tbsp Armagnac or Madeira, optional
Thyme sprigs for garnish
Salt and pepper to taste
Directions:
1. Season the leg of lamb by rubbing salt and pepper over it.
2. In a large slow cooker brown the leg of lamb on all sides over medium highheat. This should take about ten minutes.
3. Once the meat has browned, drain away any excess fat.
4. Add in the onions, garlic and carrots and sauté.
5. Add in the wine and stock as well and add pepper and salt to taste
6. Cover and cook on low for 7 hours until meat is nice and tender.
7. Add Armagnac and serve.
Cooking Tips:
If the lamb sticks while browning, simply add a few drops a bit of oil over it.This will prevent the lamb from sticking to the bottom of the pan and burning.
If the sauce becomes too much, strain from the cooker and reduce it in a pan.
Slow Cooked Moroccan Lamb ShanksA recipe packed with so much flavor that will keep everyone coming back for somemore.
Ingredients:
4 lamb shanks
1 onion, finely chopped
5 garlic cloves, minced
1 tsp grated ginger
2 tbsp olive oil
2 tsp coriander powder
2 tsp cinnamon powder
3/4 tsp cayenne pepper
1/2 cup white wine
4 cups vegetable stock
4 tsp instant chicken bouillon granules
1 tbsp tomato paste
4 tbsp honey
2 tbsp mango chutney, the hot kind
10 dried apricots, chopped
1 1/2 tbsp cornflour
1 tbsp cumin powder
Directions:
1. Heat a tablespoon of olive oil in a pan on medium heat.
2. Brown the lamb shanks in this oil, until it is uniformly browned.
3. Once browned, remove from the pan and transfer into a slow cooker.
4. In the same pan, heat a bit the rest of the olive oil on medium heat.
5. Saute the onions, garlic and ginger until they are cooked. This should only takea minute or so.
6. Add in the spices, cumin, coriander, cinnamon and cayenne pepper. Cook untilthe aromas of these spices come out.
7. Then add in the wine, water, chicken bouillon cubes, tomato paste, honey andthe mango chutney.
8. Bring it to a boil and turn off the heat.
9. Transfer the contents of the pan into a slow cooker, along with the lamb shanks.
10. Cover and cook on low heat for 4 and a half to 5 hours, until meat is tender andstarts to fall off the bone.
11. Turn the lamb shanks during the cooking process to ensure that the shanks areevenly cooked.
12. 10 minutes before you turn off the heat, add the apricots and give it a good stir.
13. Once the shanks are done, remove them from the slow cooker and cover themup in foil to keep warm
14. To the gravy in the pot, add corn flour mixed in a little water to thicken thegravy. Bring it to a boil and let it simmer for a few minutes until the gravythickens.
15. Serve with bread, couscous or white rice.
Turkey Slow Cooker Recipes
Classic Slow Cooked Turkey ChiliIf you want your chili to always turn out fantastic, then this is one of the mosttrustworthy recipes around.
Ingredients:
1 1/4 lbs ground turkey, lean
1 onion, finely chopped
1 garlic clove, finely minced
1 1/2 cups corn kernels, the frozen kind
1 red bell pepper, chopped
1 green bell pepper, chopped
28 oz can of crushed tomatoes
15 oz can of black beans, rinsed and drained
8 oz can of tomato sauce
oz chili seasoning mix
1/2 tsp salt
For the garnish
1 red onion, finely chopped
Grated cheese
Directions:
1. Heat a large skillet over medium to high heat.
2. Add in the ground turkey, chopped onions and garlic.
3. Cook until the meat is browned as evenly as possible.
4. Transfer the browned meat into a slow cooker.
5. Add in all the other ingredients, the corn, the peppers, black beans, tomatoes,tomato sauce, salt and chili seasoning mix.
6. Stir completely until all ingredients are blended well
7. Cover and cook on low heat for between 6 and 8 hours, until the turkey meat isnice and tender.
8. Serve hot, garnished with shredded cheese and finely chopped onions.
Onion Turkey BreastThe worst thing about most slow cooker dishes is the wait. This tasty recipe too isthe same, so easy to make and well worth the wait.
This recipe serves 12 and takes about 8 hours to cook.
Ingredients:
6 lb turkey breast with bone and skin
1oz packet, dry onion soup mix
Directions:
Prep the turkey by trimming away any of the excess fat that you don’t like.However, the dish tastes best with the skin left intact.
Rub the onion soup mix over the turkey breast.
Place the seasoned turkey in a slow cooker.
Cover and cook on low heat for 7 to 8 hours until the turkey is tender.
Cooking Tip:
If you would like the turkey a bit more moist, simply add a bit of water to cover thebase of the slow cooker.
Simple Boneless Turkey BreastAn easy and delicious alternative to the traditional Christmas day dinner.
Ingredients:
10 lb turkey breast, boneless
2 x 1 oz packets of dry onion soup mix
3/4 cup water
2 tbsp garlic powder
2 tbsp onion powder
1 tbsp dried parsley
1 tbsp seasoned salt
1 tbsp dried basil
1 tbsp dried oregano
Directions:
1. In a small bowl, blend together the onion soup mix and water.
2. In another small bowl, blend together all the ingredients needed for theseasoning such as the garlic powder, onion powder, dried basil, dried oregano,seasoned salt and dried parsley.
3. In a large slow cooker, add in the turkey breast.
4. Next pour in the onion soup mix in water.
5. Then add the seasoning mixture and blend until the turkey is uniformly coated.
6. Cook the meat for about 8 to 9 hours on low heat until nice and tender.
Cooking Tips:
You can check if the meat is cooked using a cooking thermometer. An internaltemperature of 165 degrees F will ensure that the turkey is cooked to perfection.
Use an instant read thermometer. All you will need to do is insert the thermometerinto the thickest part of the meat without bone and observe the reading.
Variations:
Using chicken stock instead of water, also adds flavor to this awesome dish.
Vegetarian Slow Cooker Recipes
Crock Pot CandyIf you are looking to make treats for Christmas or some candy for your kids, this isone of the easiest and simplest recipes around.
Bundle these little creations in clear plastic, tie a ribbon round it and these maketerrific give away gifts for any special occasion.
Ingredients:
16 oz dry roasted and salted peanuts
16 oz dry roasted and unsalted peanuts
12 oz semi sweet chocolate, chopped
4 oz, German chocolate bars, chopped
32 oz white almond bark, chopped
Directions:
1. The directions for this crock pot candy are very simple. First you will need tolayer in the peanuts on the bottom of the crock pot.
2. Next, add in all the chopped chocolate.
1. Cover and cook on low for 1 1/2 to 2 hours
2. Once done spoon out a tablespoon full of the chocolate peanut mixture ontowax paper.
3. Leave it to cool and this lovey chocolate candy is done.
Homestyle Cream CornIngredients:
20 oz corn kernels
1 cup margarine or butter
8 oz cream cheese
1 1/2 tbsp sugar
Extra salt to taste
Directions:
1. Add the frozen corn, butter, cream cheese and sugar into a medium sized crockpot.
2. Cover and cook for 4 hours on low heat until the corn is completely cooked. Stiroccasionally to prevent sticking to the bottom of the pot.
3. Taste and add in more salt depending on your preferences.
4. Serve hot
Classic Macaroni and cheeseIngredients:
2 cups uncooked macaroni elbows
1/2 tsp ground black pepper
1/2 tsp salt
1 cup milk, whole milk preferred
10 3/4 oz condensed cheddar cheese soup
4 tbsp butter
2 1/2 cups grated cheddar cheese
1/2 tsp mustard, dry.
1/2 cup sour cream
Directions:
1. First put the macaroni in boiling water and cook on high heat for 6 minutes.
2. Drain the macaroni and set aside.
3. In a crockpot or slow cooker, add in the cooked macaroni, milk, sour cream,cheddar cheese soup, pepper, salt and dry mustard.
4. Meanwhile, heat a sauce pan on low heat and add in the grated cheddar cheeseand butter.
5. Stir until the cheese and butter are blended well and turn off the heat.
6. Add the cheese butter mixture into the slow cooker. Give it a stir.
7. Cover and cook on low heat for 2 1/2 hours until the macaroni and cheese isdone.
Cooking Tip:
When the macaroni and cheese are cooking in the slow cooker, stir once in a while toprevent the macaroni and cheese from sticking to the bottom of the pan.
Simple ApplesauceMaking the perfect applesauce is easy if you know how. Here's one terrific recipe tomake the tastiest and easiest applesauce that serves 8.
Ingredients:
8 Apples, peeled, cored and sliced
1/2 cup water
3/4 cup brown sugar
1/2 tsp pumpkin pie spice
Directions:
1. In a slow cooker, add in the apples and water.
2. Cover and cook on low heat for 6 to 8 hours.
3. After cooking for about 8 hours, add in the brown sugar and pumpkin pie spiceand give it a good stir.
4. Let it cook on low for another 30 minutes and your delicious apple pie sauce isdone.
5. Transfer into a clean and dry bottle and store away in a cool place.
Meat Sauce with PastaThis dish is one of the most delicious slow cooker recipes there is. You cansubstitute spaghetti for Fettuccini if you can't get any, and it tastes equally delicious.
Ingredients
1 tbsp of olive oil
2 cups of chopped onions.
1 cup of chopped carrots
6 minced cloves of garlic
2 links of 4 oz Italian sausages with their casings removed.
1 lb of sirloin, ground.
1/2 a cup of pitted and sliced kalamata olives.
1/4 cup of unsalted tomato paste.
1 1/2 tsp of sugar.
1 tsp salt.
1/2 tsp of red pepper, crushed.
1 can of unsalted and crushed tomatoes.
1 tbsp of chopped oregano.
16 oz of uncooked mafaldine pasta.
1/2 cup of fresh basil.
3 oz of Parmigiano-Reggiano cheese, shaved.
Directions for the meat sauce:
1. Place a large skillet over medium high heat.
2. Add a little oil and swirl the skillet till it is lightly coated with oil.
3. Add the onions and carrots and sauté for about 4 min, stirring themoccasionally.
4. Once the onions are browned nicely, add the garlic and sauté for less than a
minute, stirring them constantly.
5. Empty the contents of the skillet into a large cooker and sauté the beef andsausages in the same skillet for about 6 min till they are nicely browned andstart crumbling.
6. Remove the beef/sausage mixture on to paper towels so that all the excess oildrains away.
7. Remove them from the towels and place them into the cooker along with thesautéed vegetables.
8. Put in all the remaining vegetables, except the cheese and basil into the cookerand cook on low for 8 hrs.
Directions for the pasta:
1. Prepare the pasta as you would normally.
2. Ensure that you do not add any salt, oil or fat in the pasta because the sauce willhave sufficient.
3. Serve the pasta with the meat sauce, topping off with the basil and cheese. Thesauce and pasta should be hot enough so that the cheese melts.
Soup and Chowder Slow Cooker Recipes
Easy Baked Potato SoupThe great thing about slow cooker recipes is that you can get an entire meal done,using just one utensil. And this great recipe helps you do just that, you throw in allgood ingredients together and get a great meal that serves 4.
Ingredients:
3 tablespoons flour
3/4 cups bacon bits
10 medium red potatoes
1 red onion, finely chopped
1 clove garlic, finely minced
2 teaspoon parsley
1 teaspoon salt
1/2 teaspoon pepper powder, freshly ground if possible
3 cups water
1 cup low fat cream
1 tablespoon ranch dressing mix
2 tablespoon chicken bouillon granules
1/2 cup cheddar cheese, shredded
1/4 cup green onion, finely chopped
Directions:
1. In a large slow cooker, place the potatoes (cut into cubes).
2. Sprinkle the flour over the potatoes and shake the cooker until the flour coatsthe potatoes evenly.
3. Next add in the bacon, garlic, red onion, parsley, salt, pepper, dressing mix andchicken bouillon granules.
4. Add in the water and cook on a low heat for about 8 hours.
5. Once the ingredients have cooked, add in the low fat cream and let it cook foran additional 15 minutes.
6. Serve hot with sprinkled chopped green onions and cheese.
Potato Cheddar and Chive SoupIf you're looking for a sophisticated slow cooker dish, this one is a strong contender.It’s easy to make, tastes great and can feed 6 effortlessly.
Ingredients:
4 potatoes, peeled and sliced
4 cups chicken stock, additional if needed.
1 garlic clove, peeled and crushed
1 cup shredded cheddar cheese.
1/4 cup fresh chives, finely chopped
Salt and pepper
1 cup heavy cream
1/4 cup sharp cheddar cheese, crumbled
Directions:
1. First add the potatoes and a cup of chicken stock into the slow cooker.
2. Cook at high for 2 hours or until the potatoes are nice and tender.
3. Once the potatoes are cooked, transfer 2/3 of the potato with stock into ablender.
4. Into the same blender add in the garlic and process until smooth.
5. Now, transfer the blended potato back into the slow cooker.
6. Add the one cup of shredded cheese, chives, salt and pepper, the remainingstock and stir until well blended.
7. Add more stock if the soup is too thick.
8. Cook on high until the ingredients all blend well together.
9. Stir in cream and sprinkle with cheese before serving.
Cooking Tips:
If you like a bit more heat, feel free to add a bit of paprika, chopped green chilies,
cumin powder or any other spice that you like.
Chicken or Beef Taco SoupIngredients:
1 lb shredded meat, cooked chicken or ground beef
16 oz pinto beans, can
16 oz white beans or kidney beans, can
11 oz corn, can
11 oz Rotel tomatoes and chilies, can
28 oz chopped tomatoes, can
1 1/4 oz envelope taco seasoning mix
1 oz valley ranch dressing mix
Garnish: (Optional)
Shredded cheese, sour cream and chopped green onions
Tortilla chips
Directions:
1. In a large crock pot, add in all the ingredients together, complete with the juicefrom the cans and blend well.
2. Cover and cook on low temperature for 4 hours.
3. Serve hot with some shredded cheese or any other garnish that you may prefer.
Belly Warming Potato ChowderThis potato chowder is most definitely a cold night's dish, warming both the bodyand the soul.
Ingredients:
8 cups potatoes, cubed
10 3/4 oz can of condensed cream of chicken soup
1/2 lb bacon, cooked and crumbled
1/3 cup chopped onion
3 x 14 1/2 oz cans of chicken broth
8 oz cream cheese, softened and cubed
Chives for garnish
Directions:
1. In a large crock pot, add the potatoes along with the onion, chicken broth andchicken soup.
2. Cover the crock pot and cook the potatoes on low heat for about 8 to 10 hours.
3. Once the potatoes are cooked, add in the cream cheese and mix well.
4. Serve hot with chives and bacon sprinkled on top.
Variations:
A combination of normal and sweet potatoes works very well too.
Healthy Pasta and Bean SoupThe thing about most soups is that they can borderline on being bland. This soup onthe other hand is a meal on its own, with delicious flavors that keep you comingback for more.
Ingredients:
1 cup dried beans, Lima, kidney or pinto beans
Cold water to cook the beans in
1/2 cup dried split peas or dried red lentils
1 cup uncooked pasta, any of the small kind
6 cups chicken broth
1/2 cup chopped carrot
2 cups water
2 tbsp olive oil
1 cup chopped celery
2 bay leaves
2 slices bacon, roughly chopped
1/2 cup chopped onion
2 garlic cloves, minced
Salt and pepper to taste
Directions:
1. In a small pot, add the beans and cold water, just enough to cover the beans andbring it to a boil.
2. Boil it for 2 minutes, turn off the burner and set the beans aside to soak in thehot water for an hour.
3. After an hour, drain away the excess liquid. The soaking should have softenedthe beans and to be easily cooked.
4. In a large crock pot, heat the 2 tbsp of olive oil.
5. Add in the onions, bay leaves and garlic and sauté for a minute on medium heat.
6. Once the onions are cooked, add in the chopped celery and carrots. Sauté untilnicely cooked. This should take about 10 minutes over medium heat.
7. Next, add in the two cups of water, 6 cups of chicken broth, beans and peas.
8. Cover and cook on high heat for 8 hours.
9. After 8 hours, add in the pasta and cook for another 15 minutes or until thepasta is cooked.
10. Add salt and pepper to taste.
11. Serve hot just on its own or with a slice of toast.
Vegetable MinestroneIngredients:
1 1/2 cups uncooked rotini pasta
4 cups tomato juice
1 tbsp dried basil
1/4 tsp pepper
1 tsp salt
1 cup carrots, sliced
1 cup chopped celery stalks
1/2 tsp oregano
1 cup sliced mushroom
2 crushed garlic cloves
1/2 cup diced onion
28 oz of diced tomatoes in juice
4 cups vegetable broth
Shredded Parmesan cheese for topping
Directions:
1. To a medium sized slow cooker, add in the vegetable broth, tomato juice, basil,oregano, carrot, celery, onion, mushroom, garlic and diced tomatoes.
2. Give it a stir and season with salt and pepper.
3. Cook on LOW for 7-8 hours with the lid on.
4. After 8 hours add in the pasta, cooking on HIGH for an additional 15-20minutes, until the pasta is cooked.
5. Serve hot with shredded Parmesan cheese.
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Table of ContentsIntroductionGetting the most out of your slow cooker or crock potTemperature and Weight Conversions
Oven temperatureMass(weight)
Pork Slow Cooker RecipesSlow Roasted Pork ShoulderSlow Cooked Pork ChopsHot Chalupa Dinner BowlSlow Cooked Pork CarnitasBrazillian FeijoadaSpicy Pork TacosEasy Barbecue Country Style RibsTasty BBQ Pulled PorkTo Die For Pulled Pork
Chicken Slow Cooker RecipesSlow Cooked Whole ChickenStuffed Chicken RollsChicken Cream CheeseFrench Chicken Stew
Beef Slow Cooker RecipesItalian Pot RoastBeef Daube ProvençalCorned Beef and CabbageMomma’s Best Spaghetti sauceSausage and Shrimp JambalayaOne Pot Tamale PieBeef StroganoffGlazed Corned BeefTasty Mushroom Pot RoastClassic Beef Short RibsSlow Cooked Traditional LasagnaRoast Beef and Mushroom GravyCrock Pot Roast BeefSlow Cooked Sloppy JoesHot Smoked Beef BrisketClassic Homestyle Beef StewBarbecue Beef Brisket
Mum’s Slow Cooker ChiliLamb Slow Cooker Recipes
Slow Cooked Rogan Josh Lamb ShanksRosemary Braised Lamb ShanksLamb CurryRoast Lamb with Onions and ThymeSeven Hour Lamb with Red WineSlow Cooked Moroccan Lamb Shanks
Turkey Slow Cooker RecipesClassic Slow Cooked Turkey ChiliOnion Turkey BreastSimple Boneless Turkey Breast
Vegetarian Slow Cooker RecipesCrock Pot CandyHomestyle Cream CornClassic Macaroni and cheeseSimple ApplesauceMeat Sauce with Pasta
Soup and Chowder Slow Cooker RecipesEasy Baked Potato SoupPotato Cheddar and Chive SoupChicken or Beef Taco SoupBelly Warming Potato ChowderHealthy Pasta and Bean SoupVegetable Minestrone
Where To From Here?Bonus: FREE Book Giveaway + Lifetime Updates
Download more eBooks here: http://avaxhome.cc/blogs/ChrisRedfield