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.

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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.

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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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