Slow Cooker Apple Butter Recipes

Ingredients:

• 4 pounds cooking apples, peeled and sliced
• 1/2 cup apple cider vinegar
• 3 cups sugar
• 1 cup firmly packed brown sugar
• 1 teaspoon ground nutmeg

Slow Cooker Apple Butter • Yield: 10 servings
Ingredients:

• 4 pounds cooking apples, peeled and sliced
• 1/2 cup apple cider vinegar
• 3 cups sugar
• 1 cup firmly packed brown sugar
• 1 teaspoon ground nutmeg

Slow Cooker Apple Butter Nutrition Facts:
• Diet: Low-Fat
• Calories: 206.91
• Fat: 3.88
• Carbs: 356.15
• Protein: 5.11
• Cholesterol: 0.00
• Calcium: 30.99
• Sodium: 3.84

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Slow cooker pulled pork Recipes

Succulent pulled pork spiced with paprika and cinnamon is oh-so simple when you make it in the slow cooker. Serve with fennel and apple slices in bread rolls

Ingredients:

• 2kg pork shoulder, skin removed
• 1 onion, sliced
• 2 tsp smoked paprika
• ½ tsp cinnamon
• 1 tbsp flour
• 2 tsp oil
• 4 garlic cloves, crushed
• 160ml cloudy apple juice
• 1 tbsp black treacle
• 2 tbsp honey
• 3 tbsp apple cider vinegar
• 50g onion marmalade
• 1 fennel bulb, sliced thinly
• 1 apple, sliced thinly
• juice 1 lemon
• 8 – 10 bread rolls
• English mustard
• mayonnaise (optional)

Instructions:

1. Put the onion slices at the bottom of the slow cooker. In a small bowl mix together 1 tbsp salt with 1 tsp ground black pepper, the smoked paprika and cinnamon. Put the flour onto a plate then rub the spice mixture over the pork.
2. Heat the oil in a large frying pan and roll the spiced pork in the flour before putting it into the pan to sear it on all sides. Once the meat is starting to pick up a golden colour pop it on top of the onion slices in the slow cooker.
3. In a large jug combine all the ingredients for slow cooking the pork then pour over the meat. Pop the lid on and cook on the low setting for 8 hours.
4. When you’re ready to serve, take the meat out of the slow cooker leaving the cooking liquor behind. Put the cooked meat on a roasting tray or large shallow bowl and pull it into bite-size chunks and shred with 2 forks. Ladle a little of the cooking juices over the pork and mix together.
5. Toss the fennel and apple slices in the lemon juice and season well then serve along with the pulled pork in bread rolls. Spread the rolls with a little English mustard and mayonnaise if you like.

Slow cooker pulled pork • Yield: 10 servings
Ingredients:

• 2kg pork shoulder, skin removed
• 1 onion, sliced
• 2 tsp smoked paprika
• ½ tsp cinnamon
• 1 tbsp flour
• 2 tsp oil
• 4 garlic cloves, crushed
• 160ml cloudy apple juice
• 1 tbsp black treacle
• 2 tbsp honey
• 3 tbsp apple cider vinegar
• 50g onion marmalade
• 1 fennel bulb, sliced thinly
• 1 apple, sliced thinly
• juice 1 lemon
• 8 – 10 bread rolls
• English mustard
• mayonnaise (optional)

Slow cooker pulled pork Nutrition Facts:
• Diet:
• Calories: 340.50
• Fat: 388.89
• Carbs: 136.08
• Protein: 407.66
• Cholesterol: 473.33
• Calcium: 125.68
• Sodium: 191.84

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Slow Cooker Cioppino Recipes

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 1/2 cups chopped onion
• 1 1/2 cups chopped fennel bulb
• 10 garlic cloves, sliced
• 1 cup dry white wine
• 2 teaspoons tomato paste
• 1/2 cup water
• 2 tablespoons chopped fresh oregano
• 2 tablespoons chopped fresh thyme
• 3/4 teaspoon crushed red pepper
• 3/8 teaspoon kosher salt
• 1/2 pound chopped fresh tomatoes
• 2 (2-inch) lemon rind strips
• 2 bay leaves
• 1 (26-ounce) box chopped tomatoes (such as Pomì)
• 3/4 pound cod, cut into 2-inch pieces
• 1/2 pound sea scallops
• 1/2 pound peeled and deveined medium shrimp
• 1 tablespoon fresh lemon juice
• 1/4 cup fresh basil leaves

Slow Cooker Cioppino • Yield: 4 servings
Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 1/2 cups chopped onion
• 1 1/2 cups chopped fennel bulb
• 10 garlic cloves, sliced
• 1 cup dry white wine
• 2 teaspoons tomato paste
• 1/2 cup water
• 2 tablespoons chopped fresh oregano
• 2 tablespoons chopped fresh thyme
• 3/4 teaspoon crushed red pepper
• 3/8 teaspoon kosher salt
• 1/2 pound chopped fresh tomatoes
• 2 (2-inch) lemon rind strips
• 2 bay leaves
• 1 (26-ounce) box chopped tomatoes (such as Pomì)
• 3/4 pound cod, cut into 2-inch pieces
• 1/2 pound sea scallops
• 1/2 pound peeled and deveined medium shrimp
• 1 tablespoon fresh lemon juice
• 1/4 cup fresh basil leaves

Slow Cooker Cioppino Nutrition Facts:
• Diet:
• Calories: 71.35
• Fat: 36.07
• Carbs: 35.21
• Protein: 135.45
• Cholesterol: 162.16
• Calcium: 63.39
• Sodium: 137.47

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Easy Slow-Cooker Jambalaya Recipes

Ingredients:

• 2 pounds boneless, skinless chicken thighs
• 1 pound smoked sausage, cut into 2-inch slices
• 1 large onion, chopped
• 1 large green bell pepper, seeded and chopped
• 3 stalks celery, chopped
• 1 (28 oz.) can diced tomatoes with juice
• 3 cloves garlic, chopped
• 2 cups chicken broth
• 1 tablespoon Cajun or Creole spice mix
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 pound extralarge shrimp, peeled and deveined
• 1 3/4 cups long-grain rice
• Parsley, optional

Easy Slow-Cooker Jambalaya • Yield: 8 servings
Ingredients:

• 2 pounds boneless, skinless chicken thighs
• 1 pound smoked sausage, cut into 2-inch slices
• 1 large onion, chopped
• 1 large green bell pepper, seeded and chopped
• 3 stalks celery, chopped
• 1 (28 oz.) can diced tomatoes with juice
• 3 cloves garlic, chopped
• 2 cups chicken broth
• 1 tablespoon Cajun or Creole spice mix
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 pound extralarge shrimp, peeled and deveined
• 1 3/4 cups long-grain rice
• Parsley, optional

Easy Slow-Cooker Jambalaya Nutrition Facts:
• Diet:
• Calories: 217.76
• Fat: 165.54
• Carbs: 115.11
• Protein: 357.29
• Cholesterol: 585.40
• Calcium: 96.61
• Sodium: 320.84

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Slow-Cooker Cornbread Dressing Recipes

Ingredients:

• 4 1/2 cups cornbread crumbs
• 1 (16-ounce) package herb stuffing mix
• 2 (10 3/4-ounce) cans cream of chicken soup
• 2 (14-ounce) cans low-sodium chicken broth
• 1 medium onion, chopped
• 1/2 cup chopped celery
• 4 large eggs
• 1 tablespoon rubbed sage
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons butter, cut up

Slow-Cooker Cornbread Dressing • Yield: 14 servings
Ingredients:

• 4 1/2 cups cornbread crumbs
• 1 (16-ounce) package herb stuffing mix
• 2 (10 3/4-ounce) cans cream of chicken soup
• 2 (14-ounce) cans low-sodium chicken broth
• 1 medium onion, chopped
• 1/2 cup chopped celery
• 4 large eggs
• 1 tablespoon rubbed sage
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons butter, cut up

Slow-Cooker Cornbread Dressing Nutrition Facts:
• Diet: Balanced
• Calories: 244.78
• Fat: 139.42
• Carbs: 249.90
• Protein: 156.56
• Cholesterol: 385.99
• Calcium: 287.69
• Sodium: 599.54

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Chicken & red wine casserole with herby dumplings Recipes

A rich and warming red wine chicken casserole – ideal for when it’s cold and dark outside

Ingredients:

• 6 part-boned chicken breast or boned for slow cooker (see below)
• 3 tbsp plain flour
• 3 tbsp olive oil
• 3 onion, each peeled and cut into 8 wedges
• 200g smoked bacon lardons
• 3 garlic clove, peeled and sliced
• 300g large flat mushroom, sliced
• 2 bay leaf
• 2 tbsp redcurrant sauce
• 3 strips of peeled orange zest
• 300ml red wine
• 300ml chicken stock
• 100g self-raising flour, plus extra for dusting
• 100g fresh white breadcrumbs
• 1 tbsp wholegrain mustard
• 140g butter, cubed
• 2 tsp fresh thyme leaves, plus extra to serve
• 2 tbsp fresh parsley, chopped
• 2 medium egg, lightly beaten

Instructions:

1. Preheat the oven to fan 180C/ conventional 200C/gas 6. Season the chicken with salt and freshly ground black pepper, then coat lightly in a little of the flour. Heat the oil in a large ovenproof lidded casserole dish and, in batches, brown the chicken on both sides over a high heat. Remove the chicken and set aside.
2. Reduce the heat, add the onions and lardons and cook for about 5-8 minutes so they are golden tinged. Add the garlic, then sprinkle in the plain flour and cook for 1 minute, stirring to prevent sticking.
3. Add the mushrooms, bay leaves, redcurrant sauce and orange zest, then pour in the red wine and stock and season with salt and pepper. Bring to the boil, then return the chicken to the casserole dish, making sure it is well covered with the liquid. Put on the lid and cook in the oven for 30 minutes.
4. While the casserole is cooking, prepare the dumplings. Put the self raising flour, breadcrumbs, mustard and butter in a food processor and blitz to a crumb consistency. Add the thyme, parsley, eggs and salt and pepper. Briefly blitz until the mixture forms a fairly moist dough. Using floured hands, roll the dough into 6 large, even-sized balls.
5. Remove the casserole from the oven when the 30 minutes is up and sit the dumplings on top. Pop the lid back on and return to the oven for a further 20 minutes, until the casserole is cooked and the dumplings have puffed up. Spoon the chicken and sauce onto six plates and top each with a dumpling. Serve with a rich, fruity red wine.
6. If you want to use a slow cooker, brown the chicken in batches and transfer to the slow cooker pot. Add the flour, onions, lardons, garlic, mushrooms, bay leaves, redcurrant, orange zest, red wine and stock, and season. Cover and cook on High for 4 hours. Make the dumplings according to step 4, then sit on top of the casserole after 4 hours. Cook for another 1-2 hours, then serve.

Chicken & red wine casserole with herby dumplings • Yield: 6 servings
Ingredients:

• 6 part-boned chicken breast or boned for slow cooker (see below)
• 3 tbsp plain flour
• 3 tbsp olive oil
• 3 onion, each peeled and cut into 8 wedges
• 200g smoked bacon lardons
• 3 garlic clove, peeled and sliced
• 300g large flat mushroom, sliced
• 2 bay leaf
• 2 tbsp redcurrant sauce
• 3 strips of peeled orange zest
• 300ml red wine
• 300ml chicken stock
• 100g self-raising flour, plus extra for dusting
• 100g fresh white breadcrumbs
• 1 tbsp wholegrain mustard
• 140g butter, cubed
• 2 tsp fresh thyme leaves, plus extra to serve
• 2 tbsp fresh parsley, chopped
• 2 medium egg, lightly beaten

Chicken & red wine casserole with herby dumplings Nutrition Facts:
• Diet:
• Calories: 278.87
• Fat: 350.69
• Carbs: 79.98
• Protein: 304.18
• Cholesterol: 479.22
• Calcium: 60.06
• Sodium: 146.36

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Slow-Cooker Beef Stroganoff Recipes

Ingredients:

• 1 3/4 pounds boneless beef round steak, cubed
• 1 tablespoon canola oil
• 1/2 cup red wine or beef broth
• 2 tablespoons all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 10 3/4-oz. can cream of mushroom soup
• .9-oz. pkg. onion-mushroom soup mix
• 8-oz. pkg. sliced mushrooms
• 1/2 cup sour cream
• 8-oz. pkg. wide egg noodles, cooked
• 2 tablespoons butter, softened
• Garnish: minced fresh parsley

Slow-Cooker Beef Stroganoff • Yield: 6 servings
Ingredients:

• 1 3/4 pounds boneless beef round steak, cubed
• 1 tablespoon canola oil
• 1/2 cup red wine or beef broth
• 2 tablespoons all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 10 3/4-oz. can cream of mushroom soup
• .9-oz. pkg. onion-mushroom soup mix
• 8-oz. pkg. sliced mushrooms
• 1/2 cup sour cream
• 8-oz. pkg. wide egg noodles, cooked
• 2 tablespoons butter, softened
• Garnish: minced fresh parsley

Slow-Cooker Beef Stroganoff Nutrition Facts:
• Diet:
• Calories: 165.82
• Fat: 153.86
• Carbs: 75.98
• Protein: 226.78
• Cholesterol: 292.65
• Calcium: 46.42
• Sodium: 150.89

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Slow Cooker Roast Beef Philly Cheesesteak French Dip Grilled Cheese Sandwich recipes Recipes

Slow cooker roast beef served Philly cheesesteak style with peppers and onion and cheese in a grilled cheese sandwich with a side of ‘au jus’ for dipping!

Ingredients:

• 1 tablespoon oil
• 1 large onion, sliced
• 1 large green pepper, sliced
• 3 cloves garlic, chopped
• 2 tablespoons butter, room temperature
• 8 slices bread
• 2 cups slow cooker roast beef
• 2 cups provolone cheese, shredded
• 1 cup juices from slow cooker roast beef (warm)

Instructions:

1. Heat the oil in a pan over medium-high heat, add the onions and pepper and cook until tender, about 3-5 minutes, before adding the garlic and cooking for another half a minute.
2. Butter one side of each slice of bread, sprinkle half of the cheese onto the unbuttered sides of half of the slices of bread followed by 1/4 of the mixture of the roast beef and the onions and peppers, followed by the remaining cheese and finally topping with the remaining slices of bread with the buttered side up.
3. Grill over medium heat until golden brown and the cheese has melted, about 2-3 minutes per side.
4. Serve with the juices on the side for dipping!

Slow Cooker Roast Beef Philly Cheesesteak French Dip Grilled Cheese Sandwich recipes • Yield: 4 servings
Ingredients:

• 1 tablespoon oil
• 1 large onion, sliced
• 1 large green pepper, sliced
• 3 cloves garlic, chopped
• 2 tablespoons butter, room temperature
• 8 slices bread
• 2 cups slow cooker roast beef
• 2 cups provolone cheese, shredded
• 1 cup juices from slow cooker roast beef (warm)

Slow Cooker Roast Beef Philly Cheesesteak French Dip Grilled Cheese Sandwich recipes Nutrition Facts:
• Diet: Low-Carb
• Calories: 199.96
• Fat: 239.23
• Carbs: 47.73
• Protein: 307.52
• Cholesterol: 336.07
• Calcium: 254.16
• Sodium: 168.64

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Slow-Cooker Marinara Recipes

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 3 cups chopped onion
• 3/4 cup diced carrot
• 1/2 cup diced celery
• 1/4 cup minced garlic
• 3 tablespoons chopped fresh oregano
• 1/4 teaspoon crushed red pepper
• 2 tablespoons unsalted tomato paste
• 1/2 cup dry red wine (such as cabernet sauvignon)
• 5 1/2 pounds plum tomatoes, peeled and chopped
• 3/4 cup chopped fresh basil
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper

Slow-Cooker Marinara • Yield: 12 servings
Ingredients:

• 3 tablespoons extra-virgin olive oil
• 3 cups chopped onion
• 3/4 cup diced carrot
• 1/2 cup diced celery
• 1/4 cup minced garlic
• 3 tablespoons chopped fresh oregano
• 1/4 teaspoon crushed red pepper
• 2 tablespoons unsalted tomato paste
• 1/2 cup dry red wine (such as cabernet sauvignon)
• 5 1/2 pounds plum tomatoes, peeled and chopped
• 3/4 cup chopped fresh basil
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper

Slow-Cooker Marinara Nutrition Facts:
• Diet: Balanced
• Calories: 62.69
• Fat: 47.21
• Carbs: 60.06
• Protein: 33.61
• Cholesterol: 0.00
• Calcium: 67.67
• Sodium: 157.05

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Slow-Cooker Hashbrown Casserole Recipes

Ingredients:

• 1 32-oz. pkg. frozen shredded hashbrowns
• 1 pound ground pork sausage, browned and drained
• 1 onion, diced
• 1 green pepper, diced
• 1 1/2 cup shredded Cheddar cheese
• 1 dozen eggs, beaten
• 1 cup milk
• 1 teaspoon salt
• 1 teaspoon pepper

Slow-Cooker Hashbrown Casserole • Yield: 8 servings
Ingredients:

• 1 32-oz. pkg. frozen shredded hashbrowns
• 1 pound ground pork sausage, browned and drained
• 1 onion, diced
• 1 green pepper, diced
• 1 1/2 cup shredded Cheddar cheese
• 1 dozen eggs, beaten
• 1 cup milk
• 1 teaspoon salt
• 1 teaspoon pepper

Slow-Cooker Hashbrown Casserole Nutrition Facts:
• Diet:
• Calories: 268.06
• Fat: 340.72
• Carbs: 119.78
• Protein: 212.85
• Cholesterol: 811.44
• Calcium: 192.53
• Sodium: 349.89

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Slow-cooker Turkey Chili Recipes

Ingredients:

• 1 1/4 pounds lean ground turkey
• 1 large onion, chopped
• 1 garlic clove, minced
• 1 (1.25-oz.) envelope chili seasoning mix
• 1 (12-oz.) can beer
• 1 1/2 cups frozen corn kernels
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 (28-oz.) can crushed tomatoes
• 1 (15-oz.) can black beans, drained and rinsed
• 1 (8-oz.) can tomato sauce
• 3/4 teaspoon salt
• Toppings: shredded Cheddar cheese, finely chopped red onion, sliced fresh jalapeños

Slow-cooker Turkey Chili • Yield: 6 servings
Ingredients:

• 1 1/4 pounds lean ground turkey
• 1 large onion, chopped
• 1 garlic clove, minced
• 1 (1.25-oz.) envelope chili seasoning mix
• 1 (12-oz.) can beer
• 1 1/2 cups frozen corn kernels
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 (28-oz.) can crushed tomatoes
• 1 (15-oz.) can black beans, drained and rinsed
• 1 (8-oz.) can tomato sauce
• 3/4 teaspoon salt
• Toppings: shredded Cheddar cheese, finely chopped red onion, sliced fresh jalapeños

Slow-cooker Turkey Chili Nutrition Facts:
• Diet:
• Calories: 110.06
• Fat: 53.88
• Carbs: 84.90
• Protein: 169.93
• Cholesterol: 130.41
• Calcium: 64.34
• Sodium: 286.83

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Slow-Cooker Baked Ziti Recipes

Ingredients:

• 1 15-oz. container part-skim ricotta
• 1 cup shredded mozzarella
• 1 cup grated Parmesan
• 1 teaspoon salt
• 1 pound ziti
• 2 25-oz. jars marinara sauce
• 2 tablespoons finely chopped fresh basil leaves

Slow-Cooker Baked Ziti • Yield: 6 servings
Ingredients:

• 1 15-oz. container part-skim ricotta
• 1 cup shredded mozzarella
• 1 cup grated Parmesan
• 1 teaspoon salt
• 1 pound ziti
• 2 25-oz. jars marinara sauce
• 2 tablespoons finely chopped fresh basil leaves

Slow-Cooker Baked Ziti Nutrition Facts:
• Diet:
• Calories: 194.22
• Fat: 124.94
• Carbs: 158.22
• Protein: 205.73
• Cholesterol: 116.59
• Calcium: 397.03
• Sodium: 380.67

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Slow Cooker Balsamic Roast Beef French Dip Sandwich recipes Recipes

Easy Slow Cooker Balsamic Roast Beef French Dip Sandwiches where the roast beef is served in a bun along with the juices from the roast for dipping the sandwich into!

Ingredients:

• 4 buns (gluten-free for gluten-free)
• 2 cups slow cooker balsamic glazed roast beef (warm)
• 1/2 cup onions from slow cooker balsamic glazed roast beef (warm)
• 4 slices swiss cheese (optional)
• 1 cup juices from slow cooker balsamic glazed roast beef (warm)

Instructions:

1. Assemble the sandwiches with the roast beef, onions and cheese, optionally baking to melt the cheese, and serve with juices for dipping!

Slow Cooker Balsamic Roast Beef French Dip Sandwich recipes • Yield: 4 servings
Ingredients:

• 4 buns (gluten-free for gluten-free)
• 2 cups slow cooker balsamic glazed roast beef (warm)
• 1/2 cup onions from slow cooker balsamic glazed roast beef (warm)
• 4 slices swiss cheese (optional)
• 1 cup juices from slow cooker balsamic glazed roast beef (warm)

Slow Cooker Balsamic Roast Beef French Dip Sandwich recipes Nutrition Facts:
• Diet: Low-Carb
• Calories: 162.44
• Fat: 182.04
• Carbs: 30.09
• Protein: 293.19
• Cholesterol: 331.85
• Calcium: 136.70
• Sodium: 64.55

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Slow Cooker Pot Roast with Charred Onion & Chickpea Salad Recipes

This is a perfect early fall meal, capturing the abundance of peppers and onions that the harvest has brought. Pot roast sometimes gets a bad rap for being dry, boring, and bland. I understand the hesitation with dishes that maybe you had bad versions of growing up, but this recipe shines a new light on a classic. Using chuck and cooking it slow-and-low allows it time to fully develop its flavor. Pair it with a fresh chickpea salad to brighten up the dish.

Ingredients:

• 1 boneless beef chuck roast (about 3 pounds)
• Kosher salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon freshly ground black pepper
• 4 medium carrots, large-diced
• 1 large sweet onion, large-diced
• 6 garlic cloves, smashed
• 6 bay leaves
• 6 sprigs fresh thyme
• 1 quart beef stock, preferably homemade
• 1 quart dry red wine
• 1 tablespoon coriander seeds, toasted and ground
• 1 tablespoon canola oil
• 1 large red onion, halved lengthwise, root end of each half left intact
• 2 (15-ounce) cans chickpeas, drained and rinsed, or 10 ounces dried chickpeas, cooked
• 2 cups coarsely chopped fresh cilantro (from about 1 bunch)
• 4 red jalapeño peppers, thinly sliced
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon ground cumin
• Kosher salt
• 6-quart (or larger) slow cooker

Instructions:

1. Pat the chuck roast dry and season it all over with salt and the pepper.
2. Place a large braising pan, such as a Dutch oven, over high heat and warm the canola oil in it until it shimmers. Add the chuck roast and sear it for about 5 minutes per side, until nicely browned. Transfer the roast to a plate to rest, and add the carrots and onion to the braising pan. Cook for 3 minutes on high heat, stirring, until the vegetables are starting to soften; then add the garlic, bay leaves, and thyme sprigs and cook for 1 minute more. Add the stock, red wine, and ground coriander and deglaze the pan, scraping up any browned bits. Cook for 5 minutes.
3. Remove the pan from the heat and carefully pour the contents into a slow cooker. Add the chuck roast, cover with the lid, and cook on the low setting for 8 to 10 hours, until very tender. Season with additional salt, if desired.
4. Heat a small skillet over medium-high heat. Add the canola oil, and when it begins to shimmer, add the onion halves, cut-side down, and char for about 10 minutes—you want them to be well blackened. Remove the skillet from the heat and let the onion halves cool to room temperature; then slice each half into 1/4-inch-thick half-rings.
5. In a medium bowl, combine the chickpeas, cilantro, jalapeños, charred onion slices, lemon juice, olive oil, and cumin. Toss well and season with salt to taste.
6. Transfer the roast to a platter, discard the bay and thyme, and serve the Charred Onion and Chickpea Salad alongside.

Slow Cooker Pot Roast with Charred Onion & Chickpea Salad • Yield: 8 servings
Ingredients:

• 1 boneless beef chuck roast (about 3 pounds)
• Kosher salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon freshly ground black pepper
• 4 medium carrots, large-diced
• 1 large sweet onion, large-diced
• 6 garlic cloves, smashed
• 6 bay leaves
• 6 sprigs fresh thyme
• 1 quart beef stock, preferably homemade
• 1 quart dry red wine
• 1 tablespoon coriander seeds, toasted and ground
• 1 tablespoon canola oil
• 1 large red onion, halved lengthwise, root end of each half left intact
• 2 (15-ounce) cans chickpeas, drained and rinsed, or 10 ounces dried chickpeas, cooked
• 2 cups coarsely chopped fresh cilantro (from about 1 bunch)
• 4 red jalapeño peppers, thinly sliced
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon ground cumin
• Kosher salt
• 6-quart (or larger) slow cooker

Slow Cooker Pot Roast with Charred Onion & Chickpea Salad Nutrition Facts:
• Diet:
• Calories: 300.91
• Fat: 286.31
• Carbs: 123.14
• Protein: 348.36
• Cholesterol: 277.60
• Calcium: 143.96
• Sodium: 582.29

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Slow Cooker Hoppin' John Recipes

Ingredients:

• 4 strips thick-cut bacon, diced
• 1 small onion
• 1/2 teaspoon crushed red pepper
• 1 cup dried black-eyed peas, rinsed and picked over
• 1 15-oz. can diced tomatoes, drained
• 1 1/2 cups long-grain rice
• 1 teaspoon salt

Slow Cooker Hoppin’ John • Yield: 6 servings
Ingredients:

• 4 strips thick-cut bacon, diced
• 1 small onion
• 1/2 teaspoon crushed red pepper
• 1 cup dried black-eyed peas, rinsed and picked over
• 1 15-oz. can diced tomatoes, drained
• 1 1/2 cups long-grain rice
• 1 teaspoon salt

Slow Cooker Hoppin’ John Nutrition Facts:
• Diet:
• Calories: 86.30
• Fat: 49.67
• Carbs: 90.82
• Protein: 42.94
• Cholesterol: 25.52
• Calcium: 42.49
• Sodium: 100.25

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Slow cooker ribs Recipes

Slow cooking is the perfect way to get tender melt-in-the-mouth pork ribs, simply throw everything in the slow cooker, then finish off in the oven or bbq

Ingredients:

• 1½ kg meaty pork ribs
• 1 bottle barbecue sauce (350g approx)
• 2 pork stock cubes
• 2 bay leaf
• 1 tsp coriander seed
• 1 tsp mustard seed
• 1 tsp peppercorn

Instructions:

1. Put 4 tbsp of barbecue sauce along with the rest of the ingredients into your slow cooker. Top up with enough water to cover (roughly 1.5l). Slow cook on Low for 8 – 9 hours until very tender but not completely falling off the bone.
2. Heat the oven to 220C/ 200C fan/ gas mark 7. Remove the ribs from the slow cooker using a slotted spoon or tongs. Handle them carefully as the meat will be very tender and may start to fall off. Baste with the remaining barbecue sauce and lay on a foil-lined oven tray. Cook for 20 – 30 mins until starting to crisp on outside. Alternatively, cook on the barbecue, turning from time to time until piping hot throughout.

Slow cooker ribs • Yield: 4 servings
Ingredients:

• 1½ kg meaty pork ribs
• 1 bottle barbecue sauce (350g approx)
• 2 pork stock cubes
• 2 bay leaf
• 1 tsp coriander seed
• 1 tsp mustard seed
• 1 tsp peppercorn

Slow cooker ribs Nutrition Facts:
• Diet:
• Calories: 310.21
• Fat: 387.39
• Carbs: 124.65
• Protein: 286.81
• Cholesterol: 449.14
• Calcium: 60.72
• Sodium: 443.54

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Slow Cooker Ribollita Recipes

Ribollita is like a heartier version of minestrone, thickened with bread and redolent with garlic. It is a beautiful soup when it’s fresh from the pot, but it is also perhaps the most noble of leftovers. I like to take a ladleful of soup and reheat it in a hot pan with a little olive oil. When the moisture cooks down, it almost becomes an Italian bean pancake, luscious and just a touch crisp. This is a blatant rip-off, respectfully, of a version I had at Craig Stoll’s Delfina twenty years ago. It was a rainy San Francisco night and we were wedged into one of the tiny tables in the tiny restaurant, the first place that I had ever been to where they told you, upon sitting, what time they needed you to leave in order to accommodate the next reservation. Fortunately this strange instruction was totally compensated by amazingly tender and sensuous food, and we ended up loving every moment of it. We also left on time.

Ingredients:

• 1 pound dried cannellini beans
• 2 tablespoons extra-virgin olive oil
• 1 large sweet onion, small-diced
• Kosher salt
• 2 large carrots, small-diced
• 3 celery stalks, small-diced
• 1/2 large butternut squash, peeled and small-diced (2 cups)
• 1 head garlic, cloves separated, peeled, and thinly sliced
• 1 (28-ounce) can San Marzano tomatoes, drained
• Bouquet garni: 2 bay leaves plus a couple sprigs each of fresh sage, oregano, flat-leaf parsley, and thyme, tied together with twine
• 1 tablespoon crushed red pepper flakes
• 1 pound cavolo nero (a.k.a. dinosaur kale or Tuscan kale), leaves torn into small pieces, stems finely minced
• 3 cups torn country bread, toasted
• 1 1/2 cups finely grated Parmigiano-Reggiano cheese
• 6-quart (or larger) slow cooker

Instructions:

1. Place the beans in a large bowl and add cold water to cover by 3 inches. Cover the bowl and soak the beans in the refrigerator overnight.
2. The next day, pour the beans and their soaking liquid into a slow cooker. Add enough fresh water to cover the beans by 2 inches, cover with the lid, and cook on the high setting for 4 hours.
3. Place a very large sauté pan over medium heat. Add the olive oil, and when the oil shimmers, add the onion. Season with salt and cook for 5 minutes, stirring every minute or so, until softened. Add the carrots, celery, butternut squash, and garlic, and cook for 5 more minutes, until starting to soften. Transfer the vegetables to the slow cooker. Add the tomatoes, crushing each one in your hand as you add it. Add the bouquet garni, 1 tablespoon salt, and 1/2 tablespoon of the red pepper flakes. Cook on the low setting for 3 hours.
4. Uncover the slow cooker, remove the bouquet garni, and add the kale, bread, 1 cup of the Parmigiano-Reggiano, and the remaining 1/2 tablespoon red pepper flakes. Stir the soup well, season with more salt to taste, and serve with the remaining Parmigiano-Reggiano sprinkled on top.

Slow Cooker Ribollita • Yield: 8 servings
Ingredients:

• 1 pound dried cannellini beans
• 2 tablespoons extra-virgin olive oil
• 1 large sweet onion, small-diced
• Kosher salt
• 2 large carrots, small-diced
• 3 celery stalks, small-diced
• 1/2 large butternut squash, peeled and small-diced (2 cups)
• 1 head garlic, cloves separated, peeled, and thinly sliced
• 1 (28-ounce) can San Marzano tomatoes, drained
• Bouquet garni: 2 bay leaves plus a couple sprigs each of fresh sage, oregano, flat-leaf parsley, and thyme, tied together with twine
• 1 tablespoon crushed red pepper flakes
• 1 pound cavolo nero (a.k.a. dinosaur kale or Tuscan kale), leaves torn into small pieces, stems finely minced
• 3 cups torn country bread, toasted
• 1 1/2 cups finely grated Parmigiano-Reggiano cheese
• 6-quart (or larger) slow cooker

Slow Cooker Ribollita Nutrition Facts:
• Diet:
• Calories: 191.05
• Fat: 102.07
• Carbs: 176.94
• Protein: 239.68
• Cholesterol: 50.56
• Calcium: 565.77
• Sodium: 308.38

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Slow Cooker Corned Beef Brisket with Cabbage, Potatoes & Dill Recipes

This recipe requires that you start seven days ahead of time to brine the brisket, but I promise, it’s worth it. Corned beef is timeless and deserves a spot at the table, not just on St. Paddy’s Day. It is a crowd-pleaser that loves the low-and-slow ethos of the slow cooker, turning it tender without fail. Instacure is a nitrate that is optional to the recipe, but recommended because you are brining the beef for a long time and it will ensure that nothing goes wrong, microbe-wise. It will also make the meat retain its characteristic pinkish color. You can purchase Instacure online.

Ingredients:

• 2 cups apple juice
• 2 tablespoons real maple syrup
• 1 teaspoon Instacure #1 (optional)
• 1 teaspoon yellow mustard seeds
• 1/2 teaspoon Tellicherry black peppercorns
• 1 teaspoon caraway seeds
• 1/2 teaspoon allspice berries
• 4 bay leaves
• Kosher salt
• 1 quart ice cubes
• 4 pounds beef brisket (fatty or lean, up to you)
• 1 tablespoon olive oil
• 2 medium yellow onions, halved
• 2 tablespoons brown miso paste
• 4 garlic cloves
• 2 tablespoons unsalted butter
• 1 head Savoy cabbage, sliced into thin ribbons (about 3 cups)
• Dill Potatoes, to serve
• 2 tablespoons chopped fresh dill
• 1/4 cup Pickled Mustard Seeds, for garnish
• 6-quart (or larger) slow cooker

Instructions:

1. Pour 1 1/2 quarts of cold water and the apple juice into a large pot and bring to a boil. Add the maple syrup, Instacure, mustard seeds, peppercorns, 1/2 teaspoon of the caraway seeds, the allspice berries, bay leaves, and 1/2 cup salt. Cook for 3 minutes at a rapid boil; then remove from the heat. Add the ice and wait for the brine to cool to room temperature.
2. Place the brisket in a large container and cover it fully with the brine. (If you have an extra-large sealable plastic bag, those work really well, keeping the meat fully immersed in the brine.) Cover with a lid or plastic wrap and store in the refrigerator for 1 week.
3. After that week, remove the brisket from the brine and strain the brine, saving the spices and bay leaves and discarding the liquid. Set the brisket aside on a plate.
4. Preheat a large slow cooker on the low setting for at least 20 minutes.
5. In large skillet, warm the olive oil over medium-high heat. When the oil begins to shimmer, add the onions and cook for 15 minutes, turning them once in a while, until they are well browned and a touch charred.
6. Place the brisket in the slow cooker and add the charred onions, miso, garlic, 1 tablespoon of the butter, and the strained spices and bay leaves. Add enough room-temperature water to cover the brisket by 2 inches. Cover with the lid and cook on the low setting for 8 to 10 hours, until the brisket is really tender—a paring knife should plunge into the meat with little resistance. Skim off any fat that has risen to the surface.
7. Place a large skillet over medium-high heat and add the remaining 1 tablespoon butter. When it begins to bubble and froth, add the cabbage, remaining 1/2 teaspoon caraway seeds, and 1/2 teaspoon salt. Stir to combine; then let the cabbage char for 2 minutes to develop some color. Toss the cabbage and cook for another 2 minutes. Then transfer it to a large platter.
8. Remove the brisket from the slow cooker, taking care to keep it in one piece. Place it on top of the cabbage on the platter, let it rest for 5 minutes, and then slice it into 1/2-inch-thick slabs, against the grain. It will be very tender, and it may fall apart. That’s okay. We want that. Add the potatoes to the platter. Garnish with the fresh dill and the Pickled Mustard Seeds.

Slow Cooker Corned Beef Brisket with Cabbage, Potatoes & Dill • Yield: 6 servings
Ingredients:

• 2 cups apple juice
• 2 tablespoons real maple syrup
• 1 teaspoon Instacure #1 (optional)
• 1 teaspoon yellow mustard seeds
• 1/2 teaspoon Tellicherry black peppercorns
• 1 teaspoon caraway seeds
• 1/2 teaspoon allspice berries
• 4 bay leaves
• Kosher salt
• 1 quart ice cubes
• 4 pounds beef brisket (fatty or lean, up to you)
• 1 tablespoon olive oil
• 2 medium yellow onions, halved
• 2 tablespoons brown miso paste
• 4 garlic cloves
• 2 tablespoons unsalted butter
• 1 head Savoy cabbage, sliced into thin ribbons (about 3 cups)
• Dill Potatoes, to serve
• 2 tablespoons chopped fresh dill
• 1/4 cup Pickled Mustard Seeds, for garnish
• 6-quart (or larger) slow cooker

Slow Cooker Corned Beef Brisket with Cabbage, Potatoes & Dill Nutrition Facts:
• Diet:
• Calories: 302.62
• Fat: 453.22
• Carbs: 47.13
• Protein: 342.46
• Cholesterol: 588.86
• Calcium: 71.53
• Sodium: 373.03

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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