Category Archives: crockpot

red lentil stew

ingredients

2 onions, minced
6 garlic cloves, minced
2 tablespoons vegetable oil
1 tablespoon minced or grated fresh ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/8 teaspoon ground cardamom
1/8 teaspoon red pepper flakes
4 cups water, plus extra as needed
1 (14-ounce) can coconut milk
1 pound red lentils (2 1/4 cups), picked over and rinsed
1 pound carrots (about 6), peeled and chopped medium
1 pound plum tomatoes (4 to 6), cored and chopped medium
1 cup frozen peas
Salt and pepper
1/4 cup minced fresh cilantro

preparation

1. Microwave onions, garlic, oil, ginger, coriander, cumin, cinnamon, turmeric, cardamom, and red pepper flakes in bowl, stirring occasionally, until onions arc softened, about 5 minutes; transfer to slow cooker.

2. Stir water, coconut milk, lentils, and carrots into slow cooker. Cover and cook until lentils are lender, 6 to 8 hours on low or 3 to 5 hours on high.

3. Stir in tomatoes, cover, and cook on high until heated through, about 10 minutes. Stir in peas and let sit until heated through, about 5 minutes. (Adjust stew consistency with additional hot broth as needed.) Stir in cilantro. season with salt and pepper to taste, and serve.

why this recipe works

Deeply flavorful, exotically spiced dal – dishes made from lentils – are comforting, hearty Indian stews that have a porridge-like consistency when cooked. We like mild, slightly nutty-tasting
red lentils, which fade to a light mustard hue during cooking, and set out to create a slow-cooked version of masoor dal. In order to capture the complex flavors of Indian cuisine we needed to use a handful of warm spices – coriander, cumin, cinnamon, turmeric, cardamom, and red pepper flakes – and were pleased to find these contributed vibrant flavor notes even after hours in the slow cooker. Coconut milk ensured the lentils had a creamy consistency and imparted a rich flavor, while tender carrots, peas, diced raw tomatoes, and cilantro accented the stew with colorful bursts of flavor. Though it is typically served as a side dish, we like to serve this striking, creamy dal over white rice as a hearty, vegetarian main course. It’s also nice served with dollops of yogurt.

nutritional information: not available

 

yield: 6 servings (serving size: 1 bowl)
time: 6-8 hours
source: Slow Cooker Revolution, p. 77

north carolina pulled pork

ingredients

6 tablespoons dark brown sugar
1/4 cup sweet paprika
2 tablespoons chili powder
1 tablespoon ground cumin
Salt and pepper
1 (5-pound) boneless pork butt roast, trimmed and quartered
3 smoked ham hocks, rinsed
2 cups low-sodium chicken broth
1 cup cider vinegar
3/4 cup ketchup
1 1/2 teaspoons liquid smoke

preparation

1. Combine 3 tablespoons sugar, paprika, chili powder, cumin, 2 teaspoons salt, and 1 tablespoon pepper in bowl. Using fork, prick pork all over. Rub sugar mixture over pork, wrap tightly in plastic wrap, and refrigerate for 8 to 24 hours.

2. Place ham hocks in slow cooker. Unwrap pork and place on top of hocks. Pour broth over pork, cover, and cook until pork is tender, 9 to 11 hours on low or 5 to 7 hours on high.

3. Transfer pork and hocks to large bowl, let cool slightly, then shred into bite-size pieces discarding skin, bones, and excess fat; cover to keep warm. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.

4. Strain liquid into medium saucepan and simmer until thickened and measures 1 cup, 20 to 30 minutes. Whisk in vinegar, ketchup. liquid smoke, and remaining 3 tablespoons sugar and bring to simmer. Season with salt and pepper to taste.

5. Toss shredded pork with 1 1 1/2 cups sauce: add more sauce as needed to keep meat moist. Serve with remaining sauce.

why this recipe works

To make authentic North Carolina pulled pork, with its succulent, smoky meat, and tangy vinegar-based sauce, we began by smothering a pork butt roast with a sweet and spicy dry-rub made of brown sugar, paprika, chili powder, cumin, salt, and pepper. Refrigerating the meat overnight intensified the flavor, allowing the rub to penetrate the meat further. For authentic smokiness we cooked the pork with smoked ham hocks, which could be shredded later on.

Reducing all of the defatted cooking liquid to a concentrated 1 cup on the stovetop, then stirring in cider vinegar, ketchup, more sugar, and liquid smoke, led to the perfect balance of tangy and sweet, and smoky flavors in the finished barbecue sauce.

Note that this sauce is fairly thin compared to gooey molasses-based sauces. Don’t shred the meat too fine in
Step 3; it will break up more as the meat is combined with the sauce. Serve on soft buns with pickle chips.

nutritional information: not available

 

yield: 8 servings (serving size: 1 plate)
time: 9-11 hours
source: Slow Cooker Revolution, p. 145

thai-style chicken soup

ingredients

2 onions, minced
6 garlic cloves, minced
2 tablespoons minced or grated
fresh ginger
1 tablespoon vegetable oil
4 cups low-sodium chicken broth
2 (14-ounce) cans coconut milk
2 stalks lemongrass, bottom, 5 inches only, bruised
2 carrots, peeled and sliced 1/4 Inch thick
3 tablespoons fish sauce
10 Cilantro stems, tied together with twine
1 1/2 pounds boneless, skinless chicken thighs, trimmed
Salt and pepper
8 ounces white mushrooms, trimmed and sliced thin
3 tablespoons fresh lime juice from 2 limes
1 tablespoon sugar
2 teaspoons Thai red curry paste

GARNISHES

1/2 cup fresh cilantro leaves
2 fresh Thai, serrano, or jalapeno chiles, stemmed, seeded and sliced thin
2 scallions, sliced thin
Lime wedges, for serving

preparation

1. Microwave onions. garlic. ginger. and oil in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.

2. Stir broth, 1 can coconut milk, lemon grass, carrots, 1 tablespoon fish sauce, and cilantro stems into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.

3. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces. Let soup settle for 5 minutes, then remove fat from surface using large spoon. Discard lemongrass and cilantro stems.

4. Stir in mushrooms, cover, and cook on high until mushrooms are tender, 5 to 15 minutes. Microwave remaining can
coconut milk in bowl until hot, about 3 minutes, then whisk in remaining 2 tablespoons fish sauce, lime juice, sugar, and curry paste to dissolve.

5. Stir hot coconut milk mixture and shredded chicken into soup and let sit until heated through, about 5 minutes. Season with salt and pepper to taste and serve with garnishes.

why this recipe works

Thai-style chicken soup (aka Thom Kha Gai) is famous for its exotic balance of sweet, spicy, and sour flavors. Though recipes for this soup usually call for foreign ingredients like galangal, kaffir lime leaves, and bird’s eye chiles, we swapped them out for supermarket staples like ginger, jalapenos, limes, and Thai red curry paste. Adding some of the coconut milk to the soup just before serving (warmed, so it doesn’t cool off the soup) helps deepen the sweet coconut flavor, which otherwise can taste washed out after several hours in the slow cooker.

nutritional information: not available

 

yield: 6-8 servings (serving size: 1 bowl)
time: 4-6 hours
source: Slow Cooker Revolution, p. 12

spicy sausage ragu with red peppers

ingredients

2 tablespoons extra-virgin olive 011
2 pounds hot Italian sausage, removed from Its casing
2 onions, minced
6 garlic cloves, minced
2 tablespoons tomato paste
2 tablespoons minced fresh oregano or 2 teaspoons dried
1 teaspoon red pepper flakes
1 cup dry red wine
1 (28-ounce) can crushed tomatoes
1 (28-ounce) can diced tomatoes, drained
1 (28-ounce) can tomato sauce
2 red bell peppers, stemmed, seeded, and cut into 1/2-inch pieces
1/2 cup minced fresh parsley
Salt and pepper

preparation

1. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Add sausage and brown well, breaking up large pieces with wooden spoon, about 5 minutes; transfer to slow cooker. Pour off all but 2 tablespoons fat left in skillet.

2. Add onions, garlic, tomato paste, oregano, and red pepper flakes to fat in skillet and cook over medium-high heat until onions are softened and lightly browned, 8 to 10 minutes. Stir in wine, scraping up any browned bits, and simmer until thickened, about 5 minutes; transfer to slow cooker.

3. Stir crushed tomatoes, diced tomatoes, and tomato sauce into slow cooker. Cover and cook until sauce is deeply flavored, 9 to 11 hours on low or 5 to 7 hours on high.

4. Let sauce settle for 5 minutes, then remove fat from surface using large spoon. Microwave bell peppers with remaining tablespoon oil in bowl, stirring occasionally, until tender, about 5 minutes. Stir softened bell peppers into sauce and let sit until heated through, about 5 minutes. Before serving, stir in parsley and season with salt and pepper to taste.

why this recipe works

Spicy Italian sausages and sweet bell peppers are a classic pairing that we thought would translate perfectly into a bright, slightly sweet, and deeply flavored slow-cooker pasta sauce. We liked the flavorful heat that hot Italian sausages imparted, and a few minutes spent browning them and breaking them up in a skillet gave the sauce an even deeper and richer flavor. Since we had our skillet out, we sauteed our aromatics (onions, garlic, oregano, and red pepper flakes) and deglazed the pan with red wine. Tomato paste, crushed tomatoes, diced tomatoes, and tomato sauce were the perfect combination of tomato products with which to build our sauce — neither 100 watery nor too thick. As for the bell peppers, which rounded out the flavors and cut a little of the heat, we simply softened them in the microwave and stirred them into the sauce just before serving. This recipe makes enough to sauce 3 pounds of pasta.

nutritional information: not available

 

yield: 12 servings (serving size: 1 bowl)
time: 9-11 hours
source: Slow Cooker Revolution, p. 169

sausage and velveeta spicy dip

ingredients

1 lb Velveeta Cheese, cubed
1/2 lb Spicy Pork Sausage (browned, crumbled and drained)
1/2 lb Ground Beef (browned, crumbled, drained)
1 Large onion, diced and sauteed
Pickled Jalapeno Peppers chopped, to taste (we use chipotle peppers in adobo)
1 can of Cream of Mushroom Soup (we didn’t use this)
1 can Mexican Stewed Tomatoes, chopped with juice (or regular tomatoes with adobo or salsa if it’s easier)

preparation

In a large dutch oven, cook the sausage and ground beef, drain well, set aside. In the same pot, saute onions until soft but not brown, set aside with meat. Add the cheese to the pot, stirring on low heat until melted. Add all other ingredients including the meat and onions. Stir until well combined. Pour into Crock pot, serve hot with Tortilla chips

nutritional information: not available
 
yield: N/A
time: 30 min
source: Regina

butternut squash chowder

NOTE: NEED TO ADD INSTRUCTIONS FOR STOVE TOP COOKING

ingredients

4 ounces bacon (about 4 slices), minced
1 onion, minced
3 garlic cloves, minced
1 1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried
1/8 teaspoon ground nutmeg, plus extra as needed
1/3 cup all-purpose flour
4 cups low-sodium chicken broth
3 cups vegetable broth
3 pounds butternut squash, peeled, seeded, and cut into 1/2-inch pieces
2 bay leaves
1 tablespoon vegetable oil
Salt and pepper
8 ounces kale, stemmed and leaves sliced 1/4 inch thick
1/2 cup heavy cream
1 tablespoon minced fresh sage
1 teaspoon brown sugar
Grated Parmesan cheese, for serving

preparation

1. Cook bacon in 12-inch skillet over medium-high heat until crisp, about 5 minutes. Stir in onion, garlic, thyme, and nutmeg and cook until onion is softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in 2 cups chicken broth, scraping up any browned bits; transfer to slow cooker.

2. Stir remaining 2 cups chicken broth, vegetable broth, half of squash, and bay leaves into slow cooker. Toss remaining squash with oil, season with salt and pepper, and wrap in foil packet. Lay foil pocket on top of soup. Cover and cook until squash is tender, 4 to 6 hours on low.

3. Transfer foil packet to plate. Discard bay leaves. Stir in kale, cover, and cook on high until kale is tender, 20 to 30 minutes.

4. Carefully open foil packet (watch for steam) and stir squash with accumulated juice into soup. Stir in cream, sage, and sugar, and let sit until heated through, about 5 minutes. Season with salt, pepper, and additional nutmeg to taste and serve with Parmesan.

why this recipe works

For this rustic chowder. we developed a flavorful, smoky base by cooking minced bacon (and then the aromatics) on the stovetop. We included half the squash in the soup base to flavor it and then wrapped the remaining squash in a foil packet to ensure that the chowder included tender but distinct (and not mushy) pieces of squash. Hearty kale leaves, added during the last 20 to 30 minutes of cooking, added both color and an earthy flavor.

nutritional information: not available

 

yield: 6-8 servings (serving size: 1 bowl)
time: 4-6 hours
source: Slow Cooker Revolution, p. 24

country captain chicken

NOTE: NEED TO ADD INSTRUCTIONS FOR ROOT VEGETABLES

ingredients

2 onions, minced
1 green bell pepper, stemmed, seeded, and cut into 1/2-inch pieces
5 tablespoons tomato paste
2 tablespoons curry powder
4 garlic cloves, minced
1 tablespoon vegetable oil
1 tablespoon minced fresh thyme or 1 teaspoon dried
1 1/2 teaspoons sweet paprika
1/4 teaspoon cayenne pepper
1 (14.5-ounce) can diced tomatoes
1 cup mango chutney
3/4 cup low-sodium chicken broth
12 (6-ounce) bone-in chicken
thighs, skin removed, trimmed
Salt and pepper
2 tablespoons minced
fresh parsley
1 Granny Smith apple, cored and cut into 1/2-inch pieces
1/4 cup sliced almonds, toasted

preparation

1. Microwave onions, pepper, tomato paste, curry powder, garlic, oil, thyme, paprika, and cayenne in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.

2. Stir tomatoes with juice, chutney, and broth into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.

3. Transfer chicken to serving platter and tent loosely with aluminum foil. Let braising liquid settle for 5 minutes,.then remove fat from surface using large spoon. Stir in parsley and season with salt and pepper to taste. Spoon 1 cup sauce over chicken, sprinkle with apple and almonds, and serve with remaining sauce.

why this recipe works

Legend has it that this curried chicken dish is named for a British sea captain who brought the recipe back from his travels in India. Now a Southern classic, it features chicken in a fragrant sauce of tomatoes, green pepper, onions, and curry powder, bolstered by garnishes of almonds and fruit. Our quick and easy slow-cooker version uses chicken thighs for their rich meaty flavor and tomato paste, garlic, paprika, and cayenne pepper for depth of flavor. To provide a bit of balance to this bold dish, we found that jarred mango chutney adds the right hint of sweetness. Serve with Easy White Rice.

nutritional information: not available

 

yield: 6 servings (serving size: 1 bowl)
time: 4-6 hours
source: Slow Cooker Revolution, p. 91

pork carnitas

ingredients

2 pounds boneless pork shoulder/ butt (or 2 1/2 pounds bone-in)
Salt and freshly ground black pepper
2 teaspoons dried oregano (we use Uruguayan adobo)
1 teaspoon ground cumin
1 tablespoon olive oil
1 onion, coarsely chopped
4 cloves garlic, minced
1/2 jalapeno, seeded and ribs removed, chopped
1 orange, cut in half (we used a few tangerines)
3 tablespoons vegetable oil

preparation

Rinse and dry the pork. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the tangerines and add the halves. Cover and cook on low for 8 to 10 hours or on high 4 hours.

Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side. Serve.

nutritional information: not available

 

yield: 6 servings (serving size: N/A)
time: 6-8 hours

balsamic-braised chicken with swiss chard

ingredients

1 tablespoon extra-virgin olive oil
1 onion, minced
5 teaspoons minced fresh thyme or 1 1/2 teaspoons dried
1 tablespoon tomato paste
3 garlic cloves, minced
1 anchovy fillet, rinsed and minced
1/4 teaspoon red pepper flakes
3 tablespoons all-purpose flour
1/2 cup balsamic vinegar
1 (14.S-ounce) can diced tomatoes, drained
1/2 cup low-sodium chicken broth
1/4 cup dry red wine
2 bay leaves
12 (6-ounce) bone-in chicken thighs, skin removed, trimmed
Salt and pepper
6 ounces Swiss chard, stemmed and leaves sliced 1/2 inch thick

preparation

1. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add onion, thyme, tomato paste, garlic, anchovy, and red pepper flakes and cook until onion is softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in vinegar, scraping up any browned bits and smoothing out any lumps; cook until slightly reduced, about 3 minutes, and transfer to slow cooker.

2. Stir tomatoes, broth, wine, and bay leaves into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.

3. Gently stir in chard, cover, and cook on high until tender, 20 to 30 minutes. Transfer chicken to serving platter and tent loosely with aluminum foil. Let braising liquid settle for 5 minutes,
then remove fat from surface using large spoon. Discard bay leaves. Season with salt and pepper to taste. Spoon 1 cup sauce over chicken and serve with remaining sauce.

why this recipe works

This Italian-inspired dish (consisting of chicken braised in red wine and balsamic vinegar with tomatoes and Swiss chard) translated to the slow cooker with relative ease, but required one crucial step: reducing the balsamic vinegar before adding it to the slow cooker. This simple step dramatically deepened its bright sweet-sour flavor. Since we had the skillet out for this step we opted to brown the aromatics prior to reducing the vinegar. To balance the flavor of the vinegar, a healthy dose of earthy-tasting Swiss chard served as the final addition. Serve with Quick Polenta.

nutritional information: not available

 

yield: 6 servings (serving size: 1 bowl)
time: 4-6 hours
source: Slow Cooker Revolution, p. 92

bachelor beef stew

ingredients

2 cups frozen chopped onions (or 2 onions, minced)
3 tablespoons tomato paste
2 tablespoons vegetable oil
1 1/2 teaspoons garlic powder (or 6 garlic cloves, minced)
2 teaspoons minced fresh thyme or 1/2 teaspoon dried
1 cup low-sodium chicken broth, plus extra as needed
1 cup beef broth
8 ounces baby carrots
1/4 cup soy sauce
2 tablespoons Minute tapioca
2 bay leaves
3 pounds beef steak tips
Salt and pepper
pound frozen roasted potatoes,
steak fries, or French fries
cup frozen peas

preparation

1. Microwave onions, tomato paste, 1 tablespoon oil, garlic powder, and thyme in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.

2. Stir chicken broth, beef broth, carrots, soy sauce, tapioca, and bay leaves into slow cooker. Season beef with salt and pepper and nestle into slow cooker. Cover and cook until beef is tender,
9 to 11 hours on low or 5 to 7 hours on high.

3. Transfer beef to cutting board, let cool slightly, then shred into bite-size pieces (see page 21). Let stew settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves.

4. Microwave potatoes with remaining tablespoon oil in bowl, stirring occasionally, until thawed and warm, 5 to 7 minutes. Stir warm potatoes, shredded beef, and peas into stew and let sit until heated through, about 5 minutes. (Adjust stew consistency with additional hot broth as needed.) Season with salt and pepper to taste and serve.

why this recipe works

You won’t even need to dirty a knife to make this super-streamlined but surprisingly flavorful beef stew. To start, we chose whole steak tips over our traditional choice-cubes of chuck-alleviating the need to cut any raw meat (we shredded it into bite-sized pieces once it was cooked and tender). As for the aromatics and accompanying vegetables, we further simplified things by choosing
frozen onions, baby carrots, and frozen roasted potatoes (which we microwaved and added to the stew at the end of the cooking time). A little tomato paste and soy sauce add meaty flavor and richness to this stew.

nutritional information: not available

 

yield: 6 servings (serving size: 1 bowl)
time: 6-8 hours
source: Slow Cooker Revolution, p. 56