The slow cooker won't warm up your kitchen while you are preparing dinner. Also, when you get invited to your neighbor’s backyard barbecue party, you’ll need to think of a potluck-ready summer slow cooker recipes. These dishes are easy to take with you and they won’t need to be heated up in the oven at your host’s house. Although a slow cooker isn't perfect for everything, it has a lot of good uses and they can be a great way to save time if you have a busy schedule, or a very hot summer.
Sunny days equal beach days. Don’t worry about dinner while you’re frolicking on the sand and getting your feet wet, because it’s been slow-cooking all day, waiting to be devoured when you walk in the door. Coming home to a meal that has been cooking all day, that works for me!
We live in the Inland Empire, so we are about 1 hour north of San Diego and if traffic is flowing smoothly on the Fast Track, 45 minutes to 1 hour to Orange County and the beaches. Some information about the area where I live in S. CA is similar to warm Mediterranean climate. August is extremely warm and the driest month seems to be June. From July to September we have very hot, dry weather with an occasional thunderstorm thrown in and that brings the humidity. Temecula Valley is considered a great wine growing area and we have over 50 very nice wineries here that offer; wine tasting, entertainment, high end lodging and restaurants. The highest concentration of wineries is found along Rancho California Road. The drive between wineries is very short and this allows you to visit many of these great wineries in just one day. I understand that an additional 120 wineries will be operating in Temecula in the near future. If you love Napa Valley, you will love Temecula. The fabulous wineries produce award winning Chardonnay, Merlot, Sauvignon blanc along with Zinfandel, Viognier, Syrah, Petite Sirah, Pinot Gris as well as sparkling and dessert wines. Other interesting things to do in the area are; hot air balloon rides, hiking, Santa Rosa Plateau Ecological Reserve, horseback riding, visiting Tenaja Falls and Old Town Temecula, plus lots of great dining. Also, if you are so inclined to take a drive, Palm Springs in just about 1 hour and 15 minutes to the east of us.
I hope you enjoy the slow cooker recipes listed below, and as always, eggs will be large unless otherwise noted.
Buffalo Chicken Dip Appetizer
1 rotisserie chicken, skin removed, bones removed and shredded (or you can certainly roast your own chicken and shred)
3 (8 oz.) packages cream cheese
2 cups sharp cheddar cheese
3/4 cup buffalo sauce
splash of Tabasco
1/2 cup ranch dressing
Accompaniments; crumbled blue cheese, celery sticks, carrot sticks, crackers and slices of baguette
Into your slow cooker add chicken, cream cheese, cheddar, sauce and ranch. Cook on low for 3 hours until all is melted and heated through, stirring occasionally. Taste and add more buffalo sauce if desired. Serve with accompaniments.
Sauced Chicken - this has barbecue sauce on it, but you really can't call it barbecued chicken as you aren't using a barbecue
1 whole chicken, cut into 8 pieces
salt and freshly ground black pepper
1/2 tsp. garlic power
1/2 tsp. paprika
2/3 cup of your favorite barbecue sauce
2 Tbl. bourbon
1 fresh lemon, thinly sliced
Season chicken pieces with salt, pepper, garlic powder and paprika. Place the chicken in a single layer in a lightly greased large slow cooker. Whisk the barbecue sauce and bourbon together and pour over chicken. Place the lemon slices in a layer on top of chicken. Cook on high for 5 hours or low for about 6 1/2 hours or until done. Transfer to serving platter, discard lemon slices. Skim any fat from pan juices in slow cooker and pour over pan juices onto chicken. Garnish with fresh parsley. Serve with creamy potato salad, baked beans, crisp coleslaw, rolls and icy cold beer or white wine.
Slow Cooker Baked Beans
1 package thick cut smoked bacon, sliced
1 large white onion, chopped
3 garlic cloves, minced
3 (15 oz.) cans pork and beans, do not drain
1 (15 oz.) can Northern beans, drained and rinsed
2 (15 oz.) can red kidney beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
1 1/2 cups ketchup
1/2 cup brown sugar
1/2 cup molasses
1/4 cup bourbon
3 Tbl. yellow mustard
1 Tbl. Worcestershire sauce
salt and freshly ground black pepper
1 tsp. garlic powder
Splash of Tabasco
Into a large saute pan, add bacon and cook to brown and crisp, remove to paper towels. Pour out most of the bacon fat and add onion and cooking stirring a few minutes, add garlic and cook stirring a few minutes to soften. Place everything into slow cooker (except bacon) and stir to combine. Cover and cook on low for 4 hours. Remove lid and turn to high, add bacon and cook an additional 25 minutes.
Tacos Al Pastor
1 (5 lb.) boneless pork shoulder roast, trimmed
salt and freshly ground black pepper
1 (12 oz.) bottle of beer
2 (8 oz.) cans pineapple tidbits in juice
1 (7 oz.) can chipotle pepper in adobo sauce
Salsa
1 1/2 cups fresh pineapple, chopped
1/3 cup fresh cilantro, chopped
1/4 cup red onion, minced
2 Tbl. fresh lime juice
Corn tortillas, warmed (I like to char mine on gas burner)
Accompaniments; sliced radishes, fresh cilantro, avocados, goat cheese crumbled
Sprinkle on salt and pepper and rub into roast. Place into a lightly greased large slow cooker. Pour beer and 1 can of pineapple tidbits over roast. Into a blender add the chipotle pepper and remaining can of pineapple and process to smooth. Pour this over roast. Cover and cook on low 8 to 10 hours or until meat easily shreds with fork. When meat is cooked, transfer to a large cutting board and shred with two forks, removing any large pieces of fat and discard. Skim fat from sauce and stir in shredded pork. Salsa; stir together fresh pineapple, cilantro, red onion and lime juice, season with salt and pepper. Serve with corn tortillas, accompaniments and pineapple salsa.
My Husband Jerry's Favorite Ham and Navy Bean Soup
1 Tbl. oil
1 large yellow onion, diced
2 large carrots, peeled and diced
3 celery stalks, diced including leafy part
3 garlic cloves, minced
1 tsp. fresh thyme, chopped
6 cups rich chicken stock
1 lb. dried navy beans, picked over and soaked overnight in water
1 ham hock
salt and freshly ground black pepper
Tabasco
2 cups cooked ham, chopped - you don't need to use if your ham hock has lots of ham meat on it
Fresh parsley, chopped for garnish
White onion, chopped for garnish
Into a large saute pan, add oil along with onion, carrots and celery cooking and stirring to soften, add garlic and thyme and cook for a couple of minutes. Pour this mixture into your slow cooker. Add stock, soaked beans and ham hocks. Cover and cook on low for about 9 hours until beans are tender. Remove ham hocks and strip the meat from them and dice, add back to slow cooker, discard hocks. Add remaining 2 cups cooked ham, along with salt, pepper and Tabasco. Cover and cook for about 15 more minutes to heat through. Serve in bowl with fresh parsley and chopped onion. We also love fresh hot cornbread with this meal.
Curried Thai Chicken
1 (14 oz.) can coconut milk, plus 1 can cold water
3 to 4 Tbl. Thai red curry paste
1 Tbl. Tamari
1 Tbl. brown sugar
1 Tbl. fresh ginger, grated
2 tsp. fish sauce
4 garlic cloves, minced
1 lb. boneless, skinless chicken breasts, cut into pieces
1 large yellow onion, chopped
2 chili peppers
1 small butternut squash, peeled and cut into 1-inch chunks
Accompaniments; fresh cilantro chopped, fresh lime wedges, steamed white rice
Into your slow cooker add chicken and top with all other ingredients. Cook on high for about 4 hours. Serve with accompaniments.
Corn and Chicken Chowder
1 lb. red potatoes, halved and halved again
7 slices thick cut bacon, sliced
3 garlic cloves, minced
1 large yellow onion, chopped
1/4 cup all purpose flour
salt and freshly ground black pepper
6 cups rich chicken stock
3 cups fresh corn off the cob or you can use frozen corn, thawed
2 sprigs fresh thyme
1 tsp. onion powder
3 cups shredded chicken (leftover chicken or rotisserie chicken is great)
1 1/3 cup sharp cheddar cheese, shredded
1 cup whole milk
1/2 cup heavy whipping cream
Tabasco
fresh chives, chopped for garnish
Into a saute pan, add bacon and cook to browned, remove to paper towels. Pour out most of the bacon fat and add onion and garlic cooking and stirring to soften. Remove to a plate. Into your slow cooker add potatoes and flour. Season with salt and pepper and stir to combine. Stir in stock, bacon, onions/garlic, corn, thyme and onion powder. Cook on high for 3 hours until potatoes are tender. Stir in chicken, cheese, milk, cream and Tabasco. Heat for about 20 more minutes, until heated through. Taste and adjust flavorings. Ladle into bowls and garnish with chives.
Shrimp Etouffe
4 Tbl. butter
4 Tbl. all purpose flour
1 lb. large shrimp, shelled and devined
2 cups rich chicken stock
1 yellow onion, diced
2 celery stalks, diced including leafy part
1 medium red bell pepper, seeded and diced
4 garlic cloves, minced
1 tsp. fresh thyme, chopped
1 large ruby red tomato, diced
1 Tbl. creole seasoning
1 Tbl. Worcestershire sauce
Tabasco
salt and freshly ground black pepper
2 Tbl. butter
2 Tbl. fresh lemon juice
Tabasco, to taste
4 scallions, thinly sliced including green part
1/4 cup fresh parsley, chopped
Into a large saute pan, add butter and cook until it starts to brown then whisk in flour stirring until it turns a dark brown for about 15 minutes, you are making a brown roux. Into a saucepan add shrimp shells and chicken stock, bring to a boil, reduce and simmer about 10 minutes, then strain, discarding shrimp shells. Into the roux add the onion, celery and pepper and cook about 10 minutes stirring. Add garlic and thyme and cook a couple of minutes. Add to slow cooker the roux mixture with vegetables, whisking in the chicken/shrimp stock. Add tomatoes, creole seasoning and Worcestershire sauce. Cook on high for about 3 to 4 hours before adding shrimp and cooking another 10 minutes until they turn pink. Mix in butter, lemon juice, Tabasco, scallions and parsley. Serve over hot steamed white rice.
Macaroni and Cheese - I don't know anyone who doesn't love mac and cheese!
1 lb. large elbow macaroni
1 stick butter, melted
4 cups sharp cheddar cheese, shredded
4 oz. cream cheese, cut into cubes
1 cup Gruyere cheese, shredded
2 (12 oz.) can evaporated milk
2 cups whole milk
1/2 tsp. garlic powder
3/4 tsp. dry mustard (such as Coleman's)
1 tsp. Worcestershire sauce
salt and freshly ground black pepper
Topping
2 Tbl. melted butter
2/3 cup Panko bread crumbs
2 Tbl. fresh parsley, chopped
Into your slow cooker add macaroni, butter, cheeses, cream cheese, evaporated milk, whole milk, Worcestershire sauce and seasonings, including salt and pepper, stirring to combine. Cook on high about 2 to 3 hours or until pasta is al dente. Check after 2 hours of cooking and then every 20 minutes thereafter. Topping; into a small saute pan add butter and heat, stir in Panko and parsley, stirring to combine. Pour topping onto mac and cheese. This would be good to serve with the sauced chicken recipe above.
Lo Mein
2 lbs. boneless pork shoulder
3 cups broccoli florets
2 carrots, peeled and julienned
2 celery stalks, sliced
1 large yellow onion, julienned
1 large red bell pepper, seeded and thickly julienned
1 large green bell pepper, seeded and thickly julienned
1 cup snow peas, trimmed
1 (5 oz.) can water chestnuts. drained and sliced
1 lb. package spaghetti or linguine
5 scallions thinly sliced on diagonal including green part (garnish)
Sauce
1/3 cup tamari
3 garlic cloves, minced
2 Tbl. brown sugar
1 Tbl. sambal oelek
1 Tbl. oyster sauce
1 Tbl. freshly grated ginger
1 tsp. toasted sesame oil
Line your 6 qt. slow cooker with a slow cooker liner, pulling top of liner over rim of bowl. Sauce; into a bowl whisk the soy sauce, garlic, brown sugar, sambal oelek, oyster sauce, ginger and sesame oil. Add the pork shoulder and pour over sauce. Cooking covered on low for 8 hours or high for 4 hours. Remove meat and shred, then return to the pot with any accumulated juices. Stir in broccoli, carrots, onion, bell peppers, celery, snow peas and water chestnuts. Cover and cook on high for about 15 minutes or until vegetables are just tender (you don't want them overcooked). Cook pasta in a pot of boiling salted water to al dente and drain well. Mix pasta into lo mein mixture and serve garnished with scallions.
Flavorful Chicken, Sausage and Shrimp Rice
1 tsp. olive oil
1 1/2 lbs. boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 lb. turkey kielbasa, sliced
salt and freshly ground black pepper
1 cup short grain rice
1 (15 oz.) can diced tomatoes
1 large white onion, chopped
1 large red bell pepper, seeded and chopped
1 large green bell pepper, seeded and chopped
4 garlic cloves, minced
2 tsp. paprika
Tabasco, to taste
2 cups rich chicken stock
1/3 cup dry white wine
1/2 lb. medium shrimp, peeled and cleaned
1 1/2 cup frozen peas
Garnish; fresh chopped parsley and lemon wedges
Into a large saute pan, add oil along with chicken, cooking and stirring to brown, add kielbasa and cook stirring for a few minutes. Pour into slow cooker, and into same saute pan, add drizzle more of oil and add onion and garlic cooking and stirring to soften, pour into slow cooker. Add rice, tomatoes with juice, paprika and Tabasco, season with salt and pepper. Pour over stock and white wine and stir to combine. Cover and cook on low for about 2 hours or until rice is tender, checking after 1 1/2 hours. Remove lid and stir in shrimp and frozen peas. Cover and cook about 10 more minutes until shrimp turn pink. Taste and adjust flavorings. Garnish with parsley and serve with lemon wedges and hot crusty garlic bread.
French Lemon Garlic Chicken
2 lbs. boneless, skinless chicken breasts, trimmed
salt and freshly ground black pepper
2 large onion, chopped
5 garlic cloves, minced
2 carrots, peeled and cut into 1-inch pieces, I like them sliced on diagonal
1 Tbl. sugar
2 fresh lemons, zested and juiced (divided)
4 sprigs fresh thyme
3 cups rich chicken stock
1 cup frozen peas
fresh parsley, chopped for garnish
Into a large saute pan add a drizzle of oil. Season chicken with salt and pepper and brown on each side. Add browned chicken to slow cooker along with onions, garlic, carrots, zest and juice of 1 lemon, thyme, stock and season again with some salt and pepper. Cover and cook on low for 6 hours or high for 4 hours. Add peas and cover cooking about 3 minutes to heat through. Add zest and remaining lemon juice. Garnish with fresh parsley.
Mexican Style Pork
1 (2.5 lb.) boneless pork shoulder roast
4 garlic cloves, minced
2 oranges, zested and juiced
2 large limes, zested and juiced
salt and freshly ground black pepper
1 tsp. chili powder
1 tsp. dried oregano, crushed
1 tsp. cumin
2 (4 oz.) cans diced green chiles, drained
1 cup rich chicken stock
Accompaniments; corn tortillas, warmed and I like mine slightly charred over gas burner, fresh cilantro chopped, pico de gallo, minced red onion, guacamole, fresh lime wedges, refried beans
Into a small bowl add chili powder, oregano and cumin, mixing to combine. Season pork with salt and pepper and rub spice mixture all over pork. Into the bottom of slow cooker add orange juice and zest and lime zest and juice. Add diced green chilies and chicken stock, stirring to combine. Add seasoned pork roast. Cook on low for about 8 to 10 hours until fork tender. Remove pork from slow cooker and place onto baking sheet, turn on broiler in oven and broil the meat to get nice and crusty. Note; you don't have to do this, but I like it. Place meat onto cutting board and shred with two forks. Skim off any fat in slow cooker. Place shredded meat back into pot with juices and mix to combine. Serve with accompaniments.
Bourbon Pulled Chicken - great for sandwiches
2 lbs. boneless, skinless chicken breasts, trimmed
1 large sweet onion, julienned
1 cup barbecue sauce (homemade or your favorite brand)
1/2 cup brown sugar, packed
1/4 cup bourbon
1/4 cup Italian salad dressing
2 tsp. garlic powder
1 tsp. paprika
salt and freshly ground black pepper
Nice buns for serving (lightly toasted)
Coleslaw for serving (I like a crisp vinaigrette based slaw with these sandwiches)
Season chicken breasts with salt and pepper, add to slow cooker. Sprinkle over julienned onions. Into a medium bowl whisk the barbecue sauce, brown sugar, bourbon, Italian dressing, garlic powder and paprika. Pour sauce over chicken, cover and cook on low for 6 hours or high for 4 hours. When chicken is cooked, remove to cutting board and shred. Add back to pot with sauce and stir to combine. Pile shredded chicken and sauce onto grilled buns, top with slaw and serve. Also, love collard greens with this.
Minestrone Soup
2 (14.5 oz.) cans diced tomatoes with juice (I like Cento brand)
2 Tbl. tomato paste
1/4 cup pesto
4 cups rich chicken or vegetable stock
2 cups water
3 carrots, peeled and sliced
2 celery stalks, diced
1 large white onion, diced
5 garlic cloves, minced
1 tsp. dried oregano
1 sprig fresh rosemary
2 bay leaves
salt and freshly ground black pepper
1 (15 oz.) can red kidney beans, drained and rinsed
1 (15 oz.) can white beans, drained and rinsed
2 zucchini, chopped
1 1/2 cups penne pasta
1 handful fresh green beans, sliced in half and trimmed
2 1/2 cup baby spinach, rough chopped
Fresh Parmesan cheese, shaved (for garnish)
To the slow cooker add diced tomatoes with juice, tomato paste, stock, water, carrots, celery, onions, garlic, oregano, rosemary and bay leaves. Season with salt and pepper and cook on low for 6 hours. Add both beans, zucchini, pasta and cook on high for about 25 minutes until pasta is tender. Stir in spinach and cook for 5 minutes to heat through. Serve with crusty bread and Parmesan cheese.
Pulled Pork
1 (4 lb.) pork shoulder, trimmed
3 Tbl. yellow mustard
1 large yellow onion, diced
3/4 cup ketchup
3 Tbl. tomato paste
1/4 cup apple cider vinegar
1 tsp. paprika
1 tsp. garlic powder
1 tsp. mustard powder
1 tsp. cumin
salt and freshly ground black pepper
Crispy coleslaw for serving
Nice buns slightly toasted for serving
Into a small bowl add ketchup, tomato paste, vinegar and spices whisking to combine, stir in onion. Season pork with salt, pepper and mustard and add to slow cooker. Pour over sauce and onions covering pork. Cover and cook on low for about 10 hours. Remove pork and transfer to a large bowl shredding with two forks and toss with sauce. Serve on buns with crisp coleslaw. Add macaroni salad and baked beans as side dishes.
Sweet and Sour Pineapple Chicken
8 bone-in, skin on chicken breasts
salt and freshly ground black pepper
2 Tbl. butter
1 cup pineapple juice
1/2 cup rich chicken stock
1/4 cup brown sugar, packed
3 Tbl. soy sauce
2 Tbl. honey
2 Tbl. seasoned rice vinegar
1 tsp. Sriracha
1 tsp. garlic powder
1/2 tsp. ground ginger
1 (8 oz.) can pineapple chunks, reserve juice
1 (8 oz.) can crushed pineapple, reserve juice
2 Tbl. cornstarch
1 large red bell pepper, seeded and cut into large chunks
1 large green bell pepper, seeded and cut into large chunks
1 red onion, chopped
White rice, steamed for serving
thinly sliced scallions cut on diagonal including green part for garnish
Season chicken with salt and pepper on both sides. Into a large saute pan, melt butter and add chicken skin side down cooking to golden brown on each side. Remove chicken and place into large slow cooker. Into a large bowl combine pineapple juice, stock, brown sugar, soy, honey, vinegar, Sriracha, garlic and ginger. Pour over pineapple juice mixture and top with pineapple chunks, crushed pineapple and reserved juice. Cover and cook on low for about 6 to 8 hours until chicken is done, basting every few hours. Into a small bowl whisk the water and cornstarch. Stir in cornstarch mixture, bell peppers and onion. Cover and cook about 45 minutes to 1 more hour until sauce is thickened. Serve with rice, and garnish with scallions.
Chicken Pozole
4 cups rich chicken stock
3 boneless, skinless chicken breasts
2 poblano peppers, chopped
1 large white onion, chopped
3 garlic cloves, minced
1 Tbl. cumin
1 Tbl. dried oregano, crushed
2 tsp. chili powder
salt and freshly ground black pepper
2 (15 oz.) cans hominy, drained and rinsed and drained
Accompaniments: thinly sliced radishes, slivered green cabbage, fresh cilantro chopped, avocados chopped and lime wedges
Place all ingredients into slow cooker except hominy and garnishes. Cook on low for 6 to 8 hours. Take chicken out and with two forks shred. Return to slow cooker along with hominy and cook another 30 minutes. Serve with garnishes and corn tortillas.
Baby Back Ribs - this recipe takes some time and overnight marinating. You know these are good ribs, but they are not slow smoked barbecue ribs, as ribs should really be cooked. These are nonetheless delicious, but I would be not be claiming these are anything authentic like real barbecue is cooked. Those pit masters who barbecue ribs, slow and low are a cut above the rest!
1 (4 lb.) slab baby back ribs
1/2 cup pineapple juice
2 tsp. seasoned rice vinegar
2 garlic cloves, minced
Rub
2 Tbl. brown sugar
1 1/2 Tbl. paprika
1 1/2 tsp. cumin
salt and freshly ground black pepper
1/2 tsp. garlic salt
1/2 tsp. onion salt
1 tsp. dry mustard
1/2 tsp. ground ginger
pinch of red pepper flakes
Thick barbecue sauce of your choice
Rinse the ribs with cold water and pat dry with paper towels. Remove thin membrane from back of ribs with a sharp paring knife and pulling off, discard. Into a small bowl whisk the rub ingredients to combine. Sprinkle both sides with rub and wrap ribs in plastic wrap, chilling about 8 hours. Stir together the pineapple juice, vinegar and garlic. Cut the ribs in half and stack in large slow cooker, cover and cook on high for 1 hour. Pour pineapple juice mixture over ribs. Reduce to low and cook about 5 hours. Preheat broiler and place oven rack about 10-inches away from heat. Remove ribs from slow cooker and place in a single layer on foil lined baking sheet. Brush both sides with some barbecue sauce and broil the ribs about 3 minutes per side to caramelize. Serve with remaining barbecue sauce. Serve with potato salad, corn pudding and coleslaw OR corn on the cob, hush puppies, or fresh summer tomato salad.
Italian Beef - for sandwiches on crusty Italian rolls
1 tsp. dried Italian seasoning
1 tsp. red pepper flakes
1 (2 1/2 lb.) rump roast, trimmed
14 oz. rich beef stock
2 garlic cloves, minced
2 tsp. olive oil
2 large green bell pepper, seeded and thickly sliced
Italian crusty rolls
Accompaniments; Giardiniera pickled vegetables and slices provolone cheese
Into a ziplock bag add Italian seasoning, pepper flakes, roast, stock, garlic and olive oil. Marinate the meat overnight in refrigerator. Place beef and marinade into slow cooker and cook on low for 8 hours until beef is tender. Place beef onto cutting board (reserve cooking liquid) and let stand for 10 minutes. Thinly slice the beef and place into a baking dish. Skim any fat off cooking liquid and pour skimmed liquid over sliced beef. Heat oil in large saute pan and add bell pepper sauteing about 5 minutes to tender. Slice the rolls lengthwise but don't cut all the way through. Hollow out top and bottom halves of rolls leaving about 3/4-inch shell. Arrange some beef slices and some sauteed bell peppers into each roll and drizzle some cooking liquid over beef and peppers, top with provolone cheese and giardiniera. Use remaining liquid for dipping. Serve with hot crispy french fries, or a chilled pasta salad, or tossed garden salad or crispy onion rings.
Asian Chicken and Broccoli - please note broccoli is cooked separately read instructions
2 lbs. boneless, skinless chicken breasts
1 1/2 Tbl. cornstarch
Sauce
1/2 cup soy sauce
1/2 cup cold water
1/3 cup brown sugar, packed
2 Tbl. sweet chili sauce
2 Tbl. dry sherry
1 Tbl. hoisin sauce
2 tsp. fresh ginger, grated
freshly ground black pepper
1 or 2 tsp. sriracha, to taste
Broccoli
1 medium head fresh broccoli, cut into florets
Steamed white rice
Garnishes; toasted sesame seeds and thinly sliced scallions including green part sliced on diagonal
Add the chicken to bottom of slow cooker. Sauce; whisk all ingredients together and pour 1/2 cup over chicken, refrigerate the rest for later. Cook chicken on low for about 6 hours until tender and able to shred. Remove chicken to cutting board and shred. Add reserved refrigerated sauce to a medium saucepan and whisk in the cornstarch and all the liquid from the slow cooker. Bring to a boil and reduce to simmer until thickened. Add shredded chicken back to slow cooker along with thickened sauce, tossing to combine. Continue to cook for 30 more minutes on low, taste and season with salt and adjust flavorings if needed. While chicken is cooking for 30 more minutes, into a microwave safe bowl add broccoli florets and cover microwaving for about 3 to 4 minutes to cook through. Pour into pot with chicken and serve. Garnish with toasted sesame seeds and scallions. Serve with steamed white rice.
Moroccan Chicken
Marinade
8 bone-in chicken thighs, trimmed
salt and freshly ground black pepper
1/2 tsp. fresh ginger, minced
1 garlic clove, minced
1/2 tsp. cumin
1/2 tsp. smoked paprika
To Saute Pan
2 Tbl. olive oil
1 tsp. ground coriander
3 garlic cloves, minced
1 tsp. fresh ginger, minced
1 tsp. cumin
2 small bay leaves
1/2 Tbl. smoked paprika
1 large onion, sliced
8 oz. can of diced tomatoes with juice (I like Cento brand)
1/2 cup green olives, pitted
1/2 tsp. cayenne
1 (15.5 oz.) can garbanzo beans, drained and rinsed
3/4 cup rich chicken stock
Accompaniments; cooked couscous and fresh lemon wedges
Into a ziplock bag add chicken along with salt, pepper, garlic, ginger, cumin, bay leaves and paprika. Mixing and tossing to combine. Seal bag and place in refrigerator for about 45 minutes. Into slow cooker add tomatoes with juice. Into a large saute pan, add 2 Tbl. oil and remove chicken from marinade and place in saute pan browning on all sides to golden. Remove and place into slow cooker. Drain most of the oil in pan and add onions, garlic, smoked paprika, cumin and coriander cooking and stirring about 2 minutes. Add some salt and cayenne. Add this mixture to slow cooker and into saute pan deglaze with 3/4 cup chicken stock bring to a boil and cooking to reduce slightly, add this to slow cooker with garbanzo beans and olives. Cover and cook on high for about 4 hours. Serve with couscous and squeeze of lemon juice if desired.
Another Version of Slow Cooker Pork Ribs - yummy
2 cups barbecue sauce - I personally like a vinegar based sauce
2 Tbl. brown sugar
3 Tbl. garlic, minced
2 tsp. Worcestershire sauce
1 Tbl. cayenne
4 lbs. baby back pork ribs
salt and freshly ground black pepper
Spray inside of a 6-qt slow cooker with cooking spray. Remove membrane (discarding) from ribs and place in slow cooker. Into a bowl combine barbecue sauce, brown sugar, garlic, Worcestershire sauce and cayenne, mixing to combine. Cover ribs with half of the sauce. Season with salt and pepper. Cover and cook on low for about 9 hours. Refrigerate remaining sauce. When ribs are tender and falling apart, lift the carefully and transfer to large baking sheets lined with parchment paper or foil. Pour half of the juices from slow cooker into bowl with remaining sauce and baste the ribs with half of the sauce and broil in oven for about 10 minutes until they start to char and get crisp edges. Serve ribs with remaining sauce. Serve with baked beans, carrot/raisin salad, french bread or cornbread for a delicious summer meal. mmmm, I'm making myself hungry and I just made these a few days ago.
Low Country Boil - cook this outside on the table in your slow cooker
1 1/2 lbs. small red potatoes, sliced in half
5 cups water
1 (12 oz.) bottle of beer
1/4 cup Old Bay Seasoning
Tabasco
2 stalks celery, sliced into 1-inch pieces
1 large onion, cut into quarters
6 garlic cloves, minced
2 lemons, cut in half
1 lb. cooked kielbasa sausage (I like turkey) cut into 1-inch pieces
4 fresh corn on the cobs, cut into 3-inch chunks
2 lbs. fresh uncooked large shrimp in shells
Tabasco
Accompaniments; fresh lemon slices, cocktail sauce and Tabasco
Spray a 7 qt. slow cooker with cooking spray. Add water, beer, Old Bay, Tabasco and garlic. Stir to combine. Place potatoes, onion and celery in slow cooker and squeeze lemons over mixture. Place squeezed lemon halves in slow cooker. Cover and cook on low for 4 to 5 hours. Add sausage and corn, cover and cook 2 more hours. Increase heat to high and add shrimp. Slow cooker will be full, cover and cook 40 minutes or until shrimp are pink. Drain the low country boil using a large strainer. Serve this meal spread on a newspaper covered table outside. Serve with cocktail sauce, fresh lemon and Tabasco. Serve with hot crunchy hush puppies, coleslaw, collard greens, hot baguettes or corn bread.
Italian Sausage and Peppers
1 (28 oz.) can whole tomatoes, crush with your fingers (I like Cento brand)
1 Tbl. olive oil
1 tsp. dried oregano
good pinch of red pepper flakes
1 large yellow onion, sliced into thick half moons
2 large bell peppers, seeded and sliced
1 lb. Italian sausage
salt and freshly ground black pepper
1 Tbl. fresh basil, thinly sliced
6 crusty Italian rolls, lightly toasted
Provolone cheese, if desired
Into the slow cooker, add crushed tomatoes, oregano, red pepper flakes and olive oil. Stir in onion, bell peppers, sausage and season with salt and pepper. Cook on low 6 hours. Stir in fresh basil and serve on rolls. Add cheese on top if desired.
Chicken Adobo
3 lbs. boneless, skinless chicken thighs
1 cup soy sauce
1/2 cup rice wine vinegar
10 garlic cloves, peeled and smashed
3 bay leaves
1/2 tsp. whole black peppercorns
1/4 cup, plus 2 Tbl. honey
2 Tbl. cornstarch
Accompaniments; hot steamed white rice, fresh lime wedges and fresh cilantro chopped
Place the chicken, soy, vinegar, garlic, bay leaves, peppercorns and 2 Tbl. honey into a large ziplock bag and marinate chicken for a few hours in refrigerator. Pour the ingredients into slow cooker and cook on high for about 4 hours or until chicken is cooked through. Remove chicken and shred with 2 forks, set aside. Drain the sauce to remove bay leaves, peppercorns and garlic. Transfer to a saucepan and stir in 1/4 cup honey and bring to a simmer. Whisk the cornstarch with 1/4 cup cold water and pour into sauce. Simmer stirring until slightly thickened. Serve chicken over steamed rice and add sauce with a good squeeze of fresh lime and fresh chopped cilantro.
Peachy Pork Chops
2 Tbl. olive oil
4 thick boneless pork chops
salt and freshly ground black pepper
2 fresh peaches, peeled, pitted and sliced
1 medium red onion, thinly sliced
good pinch of red pepper flakes
3 sprigs fresh thyme
1/4 cup rich chicken stock
2 Tbl. apple cider vinegar
1 Tbl. brown sugar
Fresh parsley, chopped (garnish)
Into a large saute pan heat olive oil. Season chops with salt and pepper and add to pan, browning on each side. To slow cooker add the browned chops, peaches, onion, extra salt and pepper and red pepper flakes. Add thyme, chicken stock, vinegar and brown sugar. Cook on low about 2 hours or until done. Remove thyme and discard. Place chops onto serving platter, skim sauce and top with the peaches, onion and some sauce. Garnish with parsley. Some accompaniments to serve as side dishes; spicy whole green beans, or butternut squash gratin, rich creamy mashed potatoes, a colorful tossed garden salad and maybe some cornbread.
Slow Cooker Beef Stew with a Twist
2 lbs. stew meat, cut into 1-inch chunks
1/4 cup canola oil
1 large onion, chopped
1/2 tsp. fresh ginger, minced
3 garlic cloves, minced
2 bay leaves
2 Tbl. tomato paste
1 Tbl. fresh thyme
1 tsp. smoked paprika
2 cups rich beef stock
1/2 cup hearty red wine
3 scallions, sliced including green part
2 lbs. potatoes, peeled and cut into large chunks
3 large carrots, peeled and cut into large chunks
10 oz. cremini mushrooms, halved if large
salt and freshly ground black pepper
1 cup frozen peas
1/4 cup fresh parsley, chopped
Into a large Dutch oven add oil and heat over medium. Season beef chunks with salt and pepper and place into pot, do not overcrowd and cook in batches. Brown beef on all sides and remove to slow cooker when browned. When beef is all browned, add onions, ginger, garlic, thyme, paprika and bay leaves to Dutch oven, stirring for about 3 minutes to soften onions. Add tomato paste and stir for 1 minute, add wine, and stock scraping up bottom and sides of pan to incorporate fond. Bring to a boil then pour into slow cooker. Add carrots and potatoes to slow cooker, season with some salt and pepper. Cover and cook on low for about 7 hours. At about the 6th hour, add the mushrooms and sliced scallions to slow cooker and continue cooking. About 15 minutes before stew is done, add peas and cook to heat through. Add parsley and serve with hot rolls or crusty French bread and a tossed salad.
Peach Cobbler
Filling
3 lbs. peaches, fresh or frozen and sliced
3/4 cup peach jam
1/4 cup bourbon
1/4 cup sugar
pinch of salt
1/2 tsp. ground cinnamon
Topping
1 1/2 cups all purpose flour
3/4 cup yellow cornmeal
3/4 cup sugar
1 Tbl. baking powder
1 tsp. salt
1 1/4 cups whole milk
1 stick unsalted butter, melted
Into a large slow cooker add peaches, jam, bourbon, sugar, salt and cinnamon, stirring to combine and spreading out evenly. Topping; into a large bowl add the flour, cornmeal, sugar, baking powder rand salt. Whisk in milk. Whisk in melted butter to smooth. Pour batter evenly over peaches making sure to coat entire surface. Place a long piece of paper towel over the slow cooker and cover with lid. Pull the paper towel tight so it doesn't sag. Cook on high for 4 to 6 hours. Once the middle of the top has puffed up and is golden around edges, the cobbler is ready. Check the center with toothpick to be sure it has cooked through. Spoon into bowls and serve with freshly whipped cream or vanilla or peach ice cream. mmmmm
Simple and Rich Chocolate Lava Cake
1 package chocolate fudge cake mix
1 Tbl. instant espresso powder
3 cups milk
1 (3.9 oz.) package instant chocolate pudding mix
1 (6 oz.) package semisweet chocolate chips
1 cup white chocolate chips
Prepare cake mix according to package instructions, adding espresso powder to the mix. Transfer to a greased 4-qt. slow cooker. Into a small bowl whisk the milk and pudding mix about 2 minutes. Let stand for about 2 minutes. Pour over cake batter, cover and cook on low for about 3 1/2 hours or until toothpick inserted in cake portions comes out with moist crumbs. Sprinkle top with chocolate and white chips. Turn off slow cooker remove insert and let stand uncovered until chips are soft about 30 minutes. Serve warm with vanilla ice cream or freshly whipped cream.
Berry Cobbler
1 cup all purpose flour
1 1/2 cups sugar, divided
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
2 eggs, lightly beaten
2 Tbl. whole milk
2 Tbl. canola oil
2 cups fresh blackberries (or you can use frozen)
2 cups fresh blueberries (or you can use frozen)
3/4 cup water
1 tsp. fresh orange zest
Vanilla ice cream or freshly whipped cream
Into a large bowl add flour, 3/4 cup sugar, baking powder, salt and cinnamon. Combine the eggs, milk and oil and stir into dry ingredients to just moisten. Spread batter evenly onto bottom of a greased 5-qt. slow cooker. Into a large saucepan combine berries, water, zest and remaining sugar, bring to a boil. Remove from heat and immediately pour over batter. Cook covered on high for about 2 to 2 1/2 hours or until toothpick inserted into batter comes out clean. Turn off slow cooker and let stand uncovered for 30 minutes before serving. Serve with ice cream or freshly whipped cream, garnish with extra fresh berries and mint sprigs.
Spicy Apples - this is great served over pound cake with vanilla ice cream
1/3 cup sugar
1/4 cup brown sugar, packed
1 Tbl. cornstarch
3 tsp. cinnamon
pinch of freshly grated nutmeg
6 large Granny Smith apples, peeled and cut into eights
1/4 cup butter, cubed
Into a small bowl mix the sugars, cornstarch, cinnamon and nutmeg. Place apples into a greased 5-qt. slow cooker, add sugar mixture and toss to coat. Top with butter and cook covered on low about 4 hours or until apples are tender, stirring half way through. Serve over slices of pound cake and top with ice cream.
Tapioca
6 cups whole milk
2 cups heavy whipping cream
1 cup pearl tapioca
1 cup, plus 2 Tbl. sugar
pinch of salt
4 eggs
1 1/2 tsp. pure vanilla extract
Fresh sliced strawberries or fresh raspberries (for serving)
Freshly whipped cream (for serving)
Into a 5 qt. slow cooker add the milk, cream, tapioca, sugar and salt. Cover and cook on low for 4 to 5 hours. Into a large bowl beat the eggs and stir in a small amount of hot tapioca mixture. Return all to the slow cooker stirring to combine. Cover and cook 30 more minutes, stir in vanilla. Serve with berries and whipped cream.
Decadent Pudding Cake
4 eggs
1 1/2 cups sugar
1/2 cup butter, melted
1 Tbl. pure vanilla extract
1 cup all purpose flour
1/2 cup baking cocoa
1 Tbl. instant coffee granules
pinch of salt
Accompaniments; freshly whipped cream, vanilla ice cream, fresh raspberries to serve
Whisk the eggs, sugar, butter and vanilla together. Into a bowl whisk the flour, cocoa, coffee granules and salt. Beat the dry ingredients into the egg mixture and transfer to a greased 1 1/2 qt. slow cooker. Cook covered on low about 2 1/2 to 3 hours or until toothpick inserted in center comes out with moist crumbs. Serve warm with raspberries and ice cream or whipped cream.
Creamy Rice Pudding
1 cup jasmine rice or long grain white rice
1 cup dark raisins or golden (I use half of each)
1 cup sugar
5 cups half and half
1/2 cup heavy whipping cream
1 Tbl. pure vanilla extract
1 Tbl. rum flavoring
1/2 tsp. cinnamon
pinch of salt
4 Tbl. butter, melted
Rinse the rice in a strainer under cold water for 1 minute shaking strainer and drain. Spray the inside and sides of slow cooker with PAM or something similar. Add the rinsed rice, raisins, sugar, half and half, vanilla, rum, cinnamon and salt and stir to combine. Pour melted butter over the top of rice mixture and do not stir. Place lid on slow cooker and turn to high cooking for 3 hours. Turn off slow cooker and allow mixture to rest for 1 hour. Stir after 1 hour. Serve with fresh whipped cream if desired.
Pineapple Cake
3/4 cup butter, divided
2/3 cup brown sugar, packed
1 (6 oz.) jar maraschino cherries, drained
1/2 cup pecans, lightly toasted and chopped
1 (20 oz.) can unsweetened pineapple tidbits, undrained
1 package yellow cake mix
Accompaniment: vanilla ice cream
Into a microwavable bowl melt 1/2 cup butter and stir in brown sugar. Spread this evenly onto bottom of a greased 5 qt. slow cooker. Sprinkle with cherries and pecans and top with pineapple. Sprinkle the dry cake mix evenly over top. Melt remaining butter and drizzle over top of dry cake mix. Cook covered on high about 2 hours and fruit mixture is bubbly. Turn off slow cooker and let stand uncovered 30 minutes. Serve with ice cream.
Apple Butterscotch Crisp
6 cups tart/sweet apples, peeled and sliced
3/4 cup brown sugar, packed
1/2 cup all purpose flour
1/2 cup quick cooking oats
1 (3 1/2 oz.) package cook and serve butterscotch pudding mix
1 tsp. cinnamon
1/2 cup cold butter, cubed
Vanilla ice cream or freshly whipped cream for serving
Into a 3-qt. slow cooker add apples. Into a bowl combine brown sugar, flour, oats, pudding mix and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apples. Cook covered on low for 5 to 6 hours or until apples are tender. Serve.
Below are a couple of no bake summer desserts, but you won't use your slow cooker for these.
Semifreddo - I have used this so many times especially when catering
1 cup heavy whipping cream, divided
2 tsp. fresh lemon juice
1 (16 oz.) container strawberry ice cream, softened
1 (16 oz.) container mango sorbet, softened
1/2 cup crushed shortbread cookies
Toppings; fresh mango's diced and fresh strawberries diced
Line the bottom and sides of a 8 1/2 x 4-inch loaf pan with plastic wrap, allowing 5 inches to extend over all sides. Into a bowl of electric mixer beat 1/2 cup heavy whipping cream on high to soft peaks. Gently stir in lemon juice to softened strawberry ice cream and gently fold in whipped cream. Spread mixture into prepared pan, smoothing. Freeze 1 hour. Next, beat the other 1/2 cup heavy whipping cream to form soft peaks and gently fold the whipped cream into softened mango sorbet. Spread mixture over strawberry mixture in loaf pan smoothing. Sprinkle with the cookie crumbs. Pull excess plastic wrap tightly over cake gently pressing down on cookie crumbs and freeze 4 to 24 hours. Lift the semifreddo from pan using plastic wrap as handles and transfer crumb side down to serving platter, removing plastic wrap and garnish with mango's, strawberries and mint leaves. Using a sharp serrated knife dipped into hot water cut into thick slices.
Blueberry Cheesecake Pie - another great no bake recipe
1 (10 oz.) package shortbread cookies
1/3 cup butter, melted
1/2 cup blueberry preserves (I love St. Dalfour brand)
1 carton blueberry cheesecake ice cream
Toppings; Freshly whipped cream, fresh blueberries and blackberries
Crust; into a food processor add cookies and pulse to finely ground. Stir together the crumbs and melted butter. Press into the bottom and up sides of a lightly greased 9-inch pie plate. Freeze 30 minutes. Filling; spread 1/4 of the blueberry preserves on bottom of crust and freeze 10 minutes. Spread half of the blueberry cheesecake ice cream over preserves and freeze 20 minutes. Repeat layers once more with 1/4 cup of preserves and remaining ice cream freezing as directed after each layer. Top with freshly whipped cream and the berries.
Bon Appetit
"Finally, all of you, be like-minded, be sympathetic, love one another,
be compassionate and humble." 1 Peter 3:8
"Therefore encourage one another and build each other up, just as in fact
you are doing." - 1 Thessalonians 5:11
"No one should seek their own good, but the good of others." - 1 Corinthians 10:24
"Carry each other's burdens, and in this way you will fulfill the law of Christ."
- Galatians 6:2
- Galatians 6:2
"For the entire law is fulfilled in keeping this one command: "Love your neighbor as yourself" - Galatians 5:14
"Keep on loving one another as brothers and sisters. Do not forget to show hospitality to strangers, for by so doing some people have show hospitality to angels without knowing it." -Hebrews 13:1-2
"So in everything, do to others what you would have them do to you,
for this sums up the Law and the Prophets." - Matthew 7:12
for this sums up the Law and the Prophets." - Matthew 7:12
"Do nothing out of selfish ambition or vain conceit. Rather, in humility
value others above yourselves." - Philippians 2:3
"Therefore, as we have opportunity, let us do good to all people, especially to those who belong to the family of believers." - Galatians 6:10
"Therefore let us stop passing judgment on one another. Instead, make up your mind not to put any stumbling block or obstacle in the way of a brother or sister." - Romans 14:23
"Bear with each other and forgive one another if any of you has a grievance against someone. Forgive as the Lord forgave you." - Colossians 3:13
"Above all, love each other deeply, because love covers over a multitude of sins."
- 1 Peter 4:8
- 1 Peter 4:8
"A new command I give you: Love one another. As I have loved you,
so you must love one another." - John 13:34
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