slow cooker recipes Chicken Adobo 5 garlic cloves, minced 1 medium onion, diced 3/4 cup apple cider

vinegar 3/4 cup soy sauce 1/2 cup water 2 lbs chicken -- dark meat, on the bone, is best Combine it all in the crockpot and cook until the chicken is tender and falling off the bone. Serve with rice and a green veggie! Indian curry 1 head cauliflower, broken into florets 6 small red potatoes, cubed 2 carrots, sliced 1 small bunch (dinosaur) kale, chopped 1 large can diced tomatoes Throw this all into the crockpot. 2 onions, diced cumin seeds curry coriander powder ginger minced garlic Saute the onions in olive oil, then toast the cumin seeds for the last minute or so of the onions' cooking. Add a whole lotta curry and ginger (2 tbs.?) and slightly less coriander (1 1/2 tbs.?) and a spoonful of minced garlic. Heat through then add everything to the crockpot. Cook on high for 2-3 hours or low all day. Serve over rice. (I just used the 20-minute rice.)

Baked Apples 6 baking apples (Rome, Granny Smith, Breaburn, or Gala) 1 Cup packed brown sugar 1 tsp cinnamon

1/2 tsp nutmeg 1/3 cup dried cherries or cranberries 1/3 cup raisins 1/3 cup slivered almonds lightly toasted (I've never toasted them and its been great) 1 tbs butter cut in 1/4 inch pieces 1/2 cup apple juice or cider Mix brown sugar with cinnamon and nutmeg in a medium bowl. Set aside 1/4 cup sugar mix for topping. Add cherries, raisins, and almonds and combine to make filling. Core apples 3/4 way down. With a melon baller, scrape out a small cavity (about a 1/4 cup). Peel top 1/3 of the apples. Stuff some filling in each cavity. Reserve excess filling. Place prepared apples in ceramic pot of slow cooker. Sprinkle remaining sugar and spice mix over tops. Dot each with 1/2 tsp butter. Pour apple juice around edges. Cover and cook on low for 4 hours (mine are done earlier then this but I think my cooker is on the hot side). 1/2 lb chicken thighs, boneless, skinless 4 cloves garlic, sliced thin 1/2 c barley, rinsed 8 oz chicken broth 1 1/2 cups chardonnay or orange juice 1 teaspoon rosemary Put all in the crockpot and cook on low 6 hrs or high 3 hrs. Manhattan Clam Clowder Toss into crockpot: A whole mess of red-skinned potatoes, cut into bite sized pieces Carrots, sliced Onions, diced Celery, sliced 2 bottles of Snow's Clam juice 28 oz can of fresh diced tomatos Sherry Few drops of tabasco sauce And let it simmer on low for about 8 hours, or on high for about 3. I often do this in the morning before work, then when I come home I add: Clams (I am able to buy a container these at our local supermarket, fresh frozen, minced)

A handful of minced parsley salt and pepper to taste (at this time, adjust seasonings - I usually dump in a bit more sherry, or a splash of rum, too) Let the clams simmer in the soup for about 20 minutes, then the whole shebang is ready. It's awesome with crusty bread and a sprinkling of feta cheese, and gets better the more it sits around.

Chicken & Pineapples (that is the recipe). Sorry no exact numbers but I usually use one med. size chicken cut up, or you can use just breasts. Dump a large can of pineapples in their own juice (20oz? 16oz? I don't know the sizes in the states). Cook on low for about 6 -8 hours. I like to serve it with rice because the pineapple and rice and gravy is YUMMY Crockpot White Chicken Chili 1 pound navy beans, soaked 2 pounds boneless skinless chicken breast halves, cubed 2 tbs coconut oil 1 medium onion, chopped 3 cloves minced garlic 8 ounces chopped green chiles 2 teaspoons ground cumin 1 teaspoon oregano 1 1/2 teaspoons cayenne pepper 1/2 teaspoon sea salt 3 cups chicken stock Put beans in medium pan and cover with water. Bring to a boil; reduce heat and allow to simmer 20 minutes. Discard water. Brown chicken in coconut oil. Put all ingredients in crock-pot. Stir to mix thoroughly. Cover. Cook on low 10-12 hours or high 5-6 hours. Thai Chicken Stew 1 1/ 2 lbs chicken, cut into chuncks 2 cups julianne red peppers 1 cup thin sliced onions 4 cloves garlic minced 1/ 4 cup teriyaki sauce (NT p147) 1/ 4 cup (4 Tbsp) creamy peanut butter (NT p516)

2 Tbsp. rice vinegar 2 cups diced green onions Prepared rice (NT p466) 1. Place chicken, red peppers and onions in a 1 gallon ziplock bag. 2. In a separate bowl, mix together peanut butter, teriyaki sauce, rice vinegar and garlic. Pour into ziplock, seal and freeze. 3. To cook, thaw completely and pour into crockpot. Cook on low for 6 hours. 4. Stir well before serving. Serve over rice and top with green onions.

Rotisserie Chicken 1 whole chicken Olive oil (either normal or sprayed) Lawry's Seasoning salt (apparently, this is what makes it taste like the one from the store... I've used other seasoning blends (no salt) successfully) Clean chicken inside and out. Spray or rub outside of chicken with olive oil. Sprinkle all over with Lawry s. Spray or coat inside of crock with oil. Do not put any water in the crock. Roll 3 or 4 wads of aluminum foil into 2"-3" balls and put them in the bottom of the crock. The chicken is going to lie on these. Put chicken breast side down in crock on top of aluminum balls. Cook on High (will not come out the same on Low), 4-6 hours. (A 2 1/2 lb chicken takes 4 hours in my cool cp) You have to use the aluminum to get the roasted taste instead of stewed. NOTE: Wrap small potatoes in foil and place them in the bottom of the crockpot to make the foil balls; then you have both chicken and potatoes cooked to perfection! My fav is just....chop up any veggies you have in your veggie drawer (carrot, cauliflower, cabbage, peppers, etc) and a potato and an onion and loads of fresh garlick....put in pot with enough water to cover, add some tamari or shoyu and maybe some barley or other grain...even tempeh or a can of beans . Spice to taste. Really easy and there is no set ingredients so you can vary it with whatever you have on hand. There is also always vegan chili...so simple too, just cans of kidney and black beans add chopped onions/garlick/tomatoes/peppers/chili powder and your good to go. You can add whatever else you like too, of course. We like it HOT around here . OH I just thought of another one adapted from the original moosewood...sweet potato/garbanzo bean soup with a curry flav. same general idea...sweet potatos/onion/frozen peas/garlick/carrot/a little olive oil/curry (i make my own but you can buy all sorts of different types of premixed curry powders). Just pop it all in the pot with some water and thats it.

Another nifty idea that I got from the book in the above link: You can use your crock-pot to cook whole squash (butternut, spaghetti squash, etc) and pumpkins. Choose a squash that will fit whole into your crock-pot (or a couple of smaller squash can just be tossed in together). Rinse it off and dry the squash. Put it into the pot along with a couple tablespoons of water and let it cook on low until tender (roughly 7-9 hours, you will be able to easily pierce it with a knife). Once it is cool the squash can be cut in half, seeds scooped out and the flesh used in your favorite recipe. Pureed squash also freezes well. For larger squash cut it apart and stack it in the crock-pot with the hard shell side facing down.

Thai Chicken & Shrimp

This is our absolute FAV in the crock pot!!! I have had others say this is restaurant quality! they could not believe I made this in a crock pot. Also, I like to add the rice directly into the crock pot to cook, soaking up all that yummy peanut sauce 1 package of boneless, skinless chicken breasts (chicken thighs cook better and come out more moist) (1.4 lbs) 1 can lite coconut milk 1 package 3.5 oz of Thai peanut sauce mix (this package has 2 envelopes inside) 2 medium carrots sliced 1 medium onion, chopped 3 cups water 3 cups uncooked instant rice (I use instant Brown Rice) 1 pounds uncooked peeled, deveined medium shrimp (thaw if frozen) 1 cup frozen sweet peas 1 tablespoon of cornstarch 1/3 c. chopped peanuts fresh cilantro chopped 1. Place chicken in a crock pot. Add coconut milk. Stir in both envelopes of peanut sauce mix, carrots and onion. 2. cover and cook on low 8 - 10 hours (If you are short on time, cook on high for 4 - 6 hours) 3. About 30 min. before serving prepare the instant rice per the directions on the box. 4. Use two forks to shred the chicken while it is still in the crock pot. It will be so tender it will fall apart almost on its own. 5. Add Shrimp & Peas to cooker 6. Increase setting to High

7. Mix 1/4 cup of sauce from the cooker with the cornstarch in a small bowl. Stir mixture into the cooker. 8. Cover and cook 10 min. more, stirring frequently, until shrimp are pink and sauce has thickened slightly. 9. Serve mixture over rice and top with chopped peanuts and cilantro.
Roasted New Potatoes 1-2 lbs scrubbed new potatoes (I'm using fingerlings from the garden) 1 T. olive oil salt pepper pinch of thyme several cloves of garlic, peeled but still whole dried rosemary (use dried herbs- fresh ones will burn) Place everything in crock-pot, toss to coat with the olive oil and cook on high for 2.5-3.5 hours until potatoes are fork tender. frican Sweet Potato Stew with Red Beans Vivid colors and fragrant spices are the hallmarks of this thick stew, which is garnished with crunchy peanuts. A squeeze of lime juice at the table brightens the rich, earthy flavors.

2 teaspoons olive oil 1 1/2 cups chopped onion 1 garlic clove, minced 4 cups (1/2-inch) cubed peeled sweet potato (about 1 1/2 pounds) 1 1/2 cups cooked small red beans 1 1/2 cups vegetable broth 1 cup chopped red bell pepper 1/2 cup water 1 teaspoon grated peeled fresh ginger 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon black pepper 1 (14.5-ounce) can diced tomatoes, drained 1 (4.5-ounce) can chopped green chiles, drained 3 tablespoons creamy peanut butter

3 tablespoons chopped dry-roasted peanuts 6 lime wedges Heat oil in a nonstick skillet over medium heat. Add onion and garlic; cover and cook 5 minutes or until tender. Place onion mixture in a 5-quart electric slow cooker. Add sweet potato and next 10 ingredients (through chiles). Cover and cook on low 8 hours or until vegetables are tender. Spoon 1 cup cooking liquid into a small bowl. Add peanut butter; stir well with a whisk. Stir peanut butter mixture into stew. Top with peanuts; serve with lime wedges.

Garlic Chicken and Wild Rice

So simple but so yummy! 2 cups wild and brown rice blend 2-3 tablespoons butter 3-4 chicken legs (with thighs) 2 garlic cloves, minced sea salt to taste Rinse the rice and pour it into the bottom of the crockpot. Cover with 4 cups of water, garlic, salt to taste, and the pats of butter. Place on high. After one hour, add the chicken legs and cook for three more hours on high. (If I get the chance duringthe day I try to flip the chicken and coat it in the garlic/water some before it all cooks down. You could also rub a little extra garlic into it.) I like fresh green beans or asparagus on the side.
Crockpot Moroccan Lentil Stew Lentils, potatoes, and squash simmer in your crockpot for a delicious meatless stew. INGREDIENTS: 1 cup dried lentils, sorted and rinsed 1 lb. butternut squash, peeled and cubed 10 small new red potatoes, cubed 1 onion, chopped 4 cloves garlic, minced 2 (14 oz.) cans diced tomatoes, undrained

1 Tbsp. curry powder 1/2 tsp. salt 1/2 tsp. each white pepper, crushed red pepper, ginger, cardamom, cinnamon, allspice &/or cumin (stick to 2 or 3 spices) 2 cups water PREPARATION: Combine all ingredients in a 3-4 quart slow cooker. Cover and cook on low for 8-10 hours until lentils, squash, and potatoes are tender when tested with knife.

This simple recipe cooks for hours and is full of nutrition and good taste.

Madras chicken Ingredients:

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3 onions, chopped 4 cloves garlic 4 apples, peeled and cut into chunks 1/2 teaspoon salt 1-2 tablespoons curry powder 1 (8-ounce) jar mango chutney 3 pounds boneless skinless chicken thighs

Preparation:
Combine all ingredients in a 4-5 quart slow cooker. Cover and cook on low for 7-9 hours until chicken is thoroughly cooked and onions are tender. Stir well and serve over hot cooked couscous. Serves 6

Paprika chicken

Smoked paprika gives the chicken a delicious, smoky flavor. This is an easy one-pot meal to prepare for the slow cooker.

Ingredients:
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4 boneless chicken breast halves 2 pounds small white potatoes, peeled and cut in 1-inch cubes 2 medium carrots, cut in chunks 1 medium onion, cut in thin wedges 1 teaspoon dried parsley flakes or 1 tablespoon fresh chopped parsley 1 teaspoon salt

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1/4 teaspoon pepper 4 tablespoons melted butter, divided 2 tablespoons Spanish smoked paprika 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce 1 tablespoon honey Dash salt Dash cumin

Preparation:
Wash chicken and pat dry. Combine potatoes, carrots, and onion wedges in a 4- to 6-quart slow cooker with parsley, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons of the melted butter; toss. Combine the remaining 2 tablespoons of butter with the smoked paprika, lemon juice, Worcestershire sauce, honey, and dash of salt and dash of cumin. Rub chicken breasts with the paprika mixture; arrange on vegetables. Cover and cook on HIGH for 3 1/2 to 4 1/2 hours, or on LOW for 7 to 9 hours, until chicken is cooked through and vegetables are tender. Serves 4. Sweet Potato Barley Risotto in the Crock Pot 1/2 tablespoon olive oil 2-2 1/2 onions 1 teaspoon minced garlic (I put about a tablespoon in) 1/2 teaspoon dried rosemary 1 1/2 cups pearl barley 3 cups vegetable stock (I used chicken because it's what I had) 2 sweet potatoes (I also tossed in some extra salt and pepper, some red pepper flakes, and a few random seasonings like oregano so it wouldn't be too bland) Chop your onions finely. Peel the sweet potato and chop into small pieces. Place in crock pot. Heat a large skillet over medium heat with the oil in it. When the oil gets hot add the onions and cook until softened, stirring frequently. Then add the garlic and rosemary and stir for about a minute. Stir in the barley and stir until the barley is combined well. Add this mixture to the crock pot.

Pour the stock over all and stir. (I added the additional spices at this point). Cook on low for 8 hours until the barley and sweet potato are cooked through. If possible open the crockpot about halfway through and stir well. Happily married to my dh, mama to ds1 (01/2005), ds2 (07/2007) and dd (07/2009).
Eggplant and Potato Curry 2 medium eggplants. Peel, cut into 2 inch cubes, sweat* and drain. 2 tbsp veg oil 2 onions, finely chopped 2 cloves of garlic, minced 1 tsp minced ginger 1 long red chili pepper, finely chopped (can substitute jalapeno for a less spicy version) 2 tsp curry powder 1/2 tsp salt 1/2 tsp pepper 1 tbsp tomato paste 1 cup water 2 potatoes, peeled and diced * Sprinkle pieces with salt and let sit for about an hour. This will draw out the bitter juices. If you have small eggplant, you can skip this step. In a skillet, heat oil over medium heat. Add eggplant and brown in batches. Transfer to slow cooker. Add onions to pan, adding more oil if necessary. Cook, stirring, until softened. Add garlic, ginger, chili, curry power, salt and pepper and cook for 1 minute. Stir in tomato paste and water. Pour mixture over eggplant in slow cooker. Add potatoes and stir to combine. Cover and cook on low for 8 hours or high for 4 hours. This is delicious served with basmati rice and naan or pita. Cauliflower Dahl 4 cups cauliflower florets 2 cups chopped potato (it called for peeled, but I didnt peel them) 1 cup yellow split peas 1 large chopped onion 1 garlic clove 3 cups veggie broth

2 tbsp. balsamic vinegar 1 tsp. red curry paste 1/4 tsp. each of turmeric, ground ginger, and ground nutmeg 1/2 tsp. each of salt and pepper Place all ingredients in the slow cooker and stir well. Cover. Cook on low for 8 to 9 hours or high for 4 to 4.5 hours. Makes about 7 cups. *I cooked mine on high and found I needed to add extra broth because it got too think. I added about 3/4 cup extra and the soup was still plenty thick.* Hawaiian Chicken 20 oz can crushed pineapple and juice 1 med. onion, chopped 1 C. ketchup 1 T. mustard 2 T. vinegar 2 T. worcestershire sauce 1/2 C. green and/or red pepper 1 chicken Combine above ingredients. Cut up chicken and lay in bottom of baking dish. Pour sauce over chicken and cook on low 6-8 hrs or until chicken is tender. Serve over rice. I haven't included the pepper when I have made it, but it was in the original recipe, so I included it. Also, I use 4-6 chicken breast when I make it, just for convenience, not a whole chicken.

Simple Salmon Pie

2 cans (each 7 oz/213 g) salmon, drained 1 small onion, diced 1 egg, beaten 1/4 cup/50 mL bread crumbs 2 Tbsp/30 mL milk 1 Tbsp/15 mL lemon juice

1 tsp/5 mL dried parsley (or 1 Tbsp/15 mL fresh) 1 tsp/5 mL dried dill (or 1 Tbsp/15 mL fresh) 1/2 tsp/2 mL pepper Grease your crock pot. In bowl, combine all ingredients. Stir gently to break up the salmon and combine everything well. Put into the crock pot and press down evenly. Cover and cook on LOW for 4 to 6 hours. Chicken vindaloo
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3 tablespoons vinegar 3 garlic cloves, minced 1 1/2 tablespoons fresh ginger 3/4 tablespoon curry powder 1 tablespoon ground cumin 1/4 teaspoon ground cardamom 1/4 teaspoon ground cloves 1/4 teaspoon ground hot pepper 1 tablespoon mustard seeds 2 tablespoons olive oil 1 cup tomato sauce 1 cinnamon stick 1 small onion, chopped 3 boneless skinless chicken breast halves, quartered 2 tablespoons fresh parsley, chopped

Directions:
Puree first 10 ingredients in a blender. Pour into the crock pot, add tomato sauce, cinnamon stick and onion and mix well. Add chicken and turn to cover. Cook on low for 5 hours. Sprinkle with chopped parsley before serving. Serve with rice or rolls, enjoy! Read more: http://www.food.com/recipe/crock-pot-chicken-vindaloo-24139#ixzz1W35zOiSU

Rosemary Chicken with Dumplings September 18, 2006

Filed under: crockpot,main dishes bonny @ 11:36 pm Yet another one of Treys recipes. I double the recipe for dumplings. 1/2 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon black pepper 1 (3 pound) whole chicken about, cut into pieces 1 tablespoon vegetable oil 4 large carrots, peeled and sliced 1-inch (2.5 cm) thick 2 stalks celery, sliced, 1/2 inch (1 cm) thick 1 onion, thinly sliced 1 teaspoon dried rosemary 2 cups chicken stock 1 cup frozen peas Rosemary Dumplings 1 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon dried rosemary 1/2 teaspoon salt 1/2 cup milk 1 egg, lightly beaten Fresh rosemary sprigs In a bowl or plastic bag, combine flour, salt and pepper. In batches, add chicken pieces to flour mixture and toss to coat. Transfer to a plate. In a large nonstick skillet, heat oil over mediumhigh heat. Add chicken pieces and cook for 8 to 10 minutes or until brown on all sides. Set aside. Add carrots, celery, onion and rosemary to crockpot. Set chicken pieces over vegetables. Pour

1/2 cup (125 mL) stock into skillet and cook over medium-high heat, scraping up brown bits from bottom of pan. Pour pan juices into crockpot along with remaining stock. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours, until vegetables are tender and stew is bubbling. Add peas and stir gently to combine. Dumplings: In a bowl, sift together flour, baking powder, rosemary and salt. In a measuring cup combine milk and egg. Mix well and add to flour mixture. Stir with a fork to make a lumpy dough (do not over mix lumps are fine). Drop dumpling mixture over chicken pieces. Cover and cook on HIGH for 25 to 30 minutes or until tester inserted in centre of dumpling comes out clean. (for non-crockpot) put everything in a dutch oven or large pot as you would crockpot, cover and bring to boil, lower heat to med and cook for 50-60 minutes, stirring occasionally or till vegetables are tender. Add dumplings and cook for another 20 minutes).
Squash

This is a great way to cook delicious butternut squash, and it's so easy to prepare. Use a large, wide round or oval slow cooker for this recipe.

Ingredients:
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1 large butternut squash, about 3 to 4 pounds 1 cup apple juice 4 tablespoons butter, melted 1/4 cup packed brown sugar 1/2 teaspoon ground cinnamon

Preparation:
Quarter the butternut squash lengthwise, cut stem off, and scoop out seeds. Pour the apple juice into the slow cooker. Combine the butter, brown sugar, and cinnamon in a cup or small bowl. Put two of the squash quarters, cut side up, in the slow cooker. Drizzle with about half of the butter-brown sugar mixture. Place the remaining two sqush quarters on the first ones and drizzle with remaining butter-brown sugar mixture. Cover and cook on LOW for 6 to 8 hours, or until squash is tender. Serves 4.
Sweet potatoes with apples

Ingredients:
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5 to 6 medium sweet potatoes 3 apples (such as Granny Smith) peeled & cored, cut in wedges 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1/4 cup maple syrup

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2 tablespoons butter, melted 1/4 cup pecan pieces

Preparation:
Generously butter the bottom and sides of the slow cooker. Peel sweet potatoes; cut into 1/2-inch slices. Arrange sweet potato slices over bottom of slow cooker. Top with apple wedges; then nutmeg and cinnamon, maple syrup, and the melted butter. Cover and cook on LOW for about 4 to 5 hours, or until potatoes are tender. Sprinkle