Recipes for "slow cooker recipes"

Gather the ingredients.

Crumble beef bouillon cube into warm water in a bowl and stir to dissolve; add soy sauce, brown sugar, garlic, and sesame oil and stir to dissolve sugar.

Put beef strips into a slow cooker crock. Pour sauce mixture over beef.

Cover, and cook until beef is tender enough to cut with a spoon, on Low for 6 to 8 hours, or on High for 4 hours.

Spoon 2 tablespoons liquid from the slow cooker into a bowl. Whisk cornstarch into the liquid and stir the cornstarch mixture into the liquid in the slow cooker until consistent in color.

Cook on High until the sauce thickens, about 30 minutes.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Cook broccoli in covered steamer until tender, 2 to 6 minutes; add to sauce in slow cooker and stir to coat.

Serve beef and broccoli with sauce over portions of cooked jasmine rice and garnish with sesame seeds.

Gather the ingredients.

Spread about 1 1/2 cups of brown sugar on the bottom of a slow cooker.

Place ham on the brown sugar with the flat side facing down; you might have to trim it a little to make it fit.

Use your hands to rub the remaining brown sugar onto the ham. Cover, and cook on Low for 8 hours.

Serve and enjoy!

Heat the olive oil in a large skillet or sauté pan over medium-high heat. Add beef and onions and cook 2 to 3 minutes, until the ground beef is browned but not completely cooked and the onions are starting to look soft around the edges. Use your spatula to break up the ground beef into smaller pieces as it cooks. Remove from heat and use immediately, or refrigerate for a day or two until needed.

If you'd like to do this step ahead of time, you can do it up to 2 days ahead and refrigerate until your ready to make the soup.

Combine the browned beef, onions and the remaining soup ingredients in a slow cooker and stir. Cover and cook on low for 6 to 7 hours. It's fine if the soup cooks a little longer or the slow cooker switches to the "warm" setting.

Serve soup in bowls and top with crushed tortilla chips, sour cream, cilantro, red onion and lime juice.

This soup will keep refrigerated for 1 week or frozen for up to 3 months.

Whisk the rub ingredients together in a bowl. Dredge the boneless skinless chicken thighs in the rub. Place the chicken thighs in a slow cooker.

Pour the pineapple juice over the chicken. Add the tomato paste to the juice.

Cover and cook in the slow cooker for 3 hours on high setting or 6 hours on low.

When the chicken is done, it should be fork tender. Use 2 forks to shred the meat completely in the slow cooker bowl.

Use the taco meat with heated and softened corn tortillas, sprinkle with lime juice, adding garnishes of finely shredded cabbage, thinly sliced radishes, avocado, and cilantro.

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Preheat the oven to 350˚F.

Cut your bread into about 1-inch chunks. Lay them out on a rimmed baking sheet and toast them for about 20 minutes, stirring once halfway through. The bread should be dry, almost like croutons. It’s okay if some pieces have some browning on them, but not necessary.

Simply Recipes / Nick Evans

Add the sausage to a medium skillet. Over medium heat, cook the sausage and break it into pieces as it cooks and browns. Cook until the sausage is cooked through and browned, about 6-7 minutes. Do not drain off the drippings.

Simply Recipes / Nick Evans

In at least a 5-quart slow cooker (I used a 6.5-quart), rub the sides and bottom of the insert with butter to prevent sticking. Then add the onions, celery, carrots, garlic, apples, cranberries, salt, pepper, sage, and rosemary. Top with all the toasted bread, then add the sausage on top of that, scrape out as many drippings from the skillet as you can. Then pour in the chicken stock and set the lid on top.

If you prefer a drier stuffing, start with just 3 1/2 cups of the stock and add more later on if you think the stuffing needs it.

Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

Set your slow cooker on high and cook the stuffing for 4 hours, stirring it once halfway through just to make sure it’s cooking evenly.

In the final 30 minutes of cooking, check the stuffing. If it seems too watery, set the lid ajar on the slow cooker so some of the moisture can cook off in the final minutes.

Simply Recipes / Nick Evans

Taste the stuffing and adjust the seasonings with salt and pepper, if needed. When it’s time to serve, garnish with fresh parsley.

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If making in advance on the day you plan to serve, after the 4 hours cooking on high, reduce to warm and hold the stuffing for up to 4 hours. Otherwise, cool the stuffing and transfer it to the fridge. Reheat it in the slow cooker on warm for 2 hours before serving.

Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

Gather all ingredients.

Melt butter in a skillet over medium heat. Cook and stir onion, celery, mushroom, and parsley in butter until slightly softened, 5 to 8 minutes.

Place bread cubes in a very large mixing bowl. Spoon cooked vegetables over bread cubes. Season with salt, sage, poultry seasoning, thyme, marjoram, and pepper.

Pour in enough broth to moisten, then mix in eggs.

Transfer mixture to a slow cooker.

Cover and cook on High for 45 minutes, then reduce heat to Low and cook for 4 to 8 hours.

Stir to coat. Dot the top of the potatoes with butter and sprinkle with the salt.

Cover and cook on high for 3 1/2 hours.

Mash with a potato masher for chunkier potatoes, use a ricer, or whip with a hand mixer. Add more salt or pepper to your liking and serve.

Potatoes are best if served soon after mashing them. However, you can also do this:

Hold Potatoes on "Warm": Mashed potatoes can be held on the "warm" setting of your slow cooker for up to two hours or so without noticeable loss of flavor or texture. However, note that the color does begin to deepen the longer you hold them.

Reheat Potatoes Later: Reheated mashed potatoes are always a bit tricky since the potatoes seem absorb more butter and cream. Plan on adding a little more butter and cream the next day as the potatoes warm – just eyeball it (too much cream and butter is rarely a problem!). Once warmed, whip the potatoes with a hand mixer for about 45 seconds to recreate your desired consistency.

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Add the onion, celery, bell pepper, garlic, sausage, chicken, tomatoes, oregano, bay leaves, and Creole seasoning to a large slow cooker. Stir together well.

Cook on high for 3 hours or on low for 4 to 5 hours. You are ready to move onto the next step when the veggies are very tender and the chicken is cooked through and you can pull it easily apart.

Leave the shells on the shrimp, but use kitchen shears to cut up the backs; this will make them easier to peel later.

Add the shrimp to the slow cooker. Stir it in, cover, and cook on high for another 30 to 45 minutes until the shrimp are cooked through.

While the shrimp cooks, cook the rice either according to the package directions or following this boiled rice method. When done, set the rice aside, covered, until ready to serve. (This makes about 4 cups of cooked rice.)

Remove bay leaves from the jambalaya and taste. Season with salt and pepper to taste and garnish with fresh chopped parsley. Either peel the shells off the shrimp now or serve with the shells on and instruct guests to remove the shells as they eat.

Stir the cooked rice into the jambalaya (as pictured), or serve the jambalaya ladled over top the rice.

Leftovers will keep in the fridge in air-tight containers for 2 to 3 days and then the shrimp start to really break down. This dish doesn’t freeze particularly well. The combination of rice, shrimp, and sauce doesn’t reheat easily without making the shrimp very rubbery.

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Plug in your slow cooker and set it to low.

Pull any meat from the carcass and save it for another meal. Discard the skin.

Then get medieval on those bones. Snap what can be snapped. Take out all of the day’s frustrations on those bones and then toss them in the slow cooker. Ligaments are fine. The weird dark stuff is fine. A few bits of skin are fine. Just throw it in.

Add everything else, including the water, to the slow cooker. You can even keep the skins on the garlic and onions—the stock will just be a darker color as a result of the pigments in the skins.

Put the lid on the slow cooker and leave the slow cooker on low overnight. Cook for at least 12 hours or up to 24 hours.

When you're done cooking, shut off the slow cooker and remove the lid. Set a fine mesh strainer lined with cheesecloth over a bowl. Scoop out the solids and put them in the strainer. When they stop dripping, remove them from the strainer and discard.

Pour the rest of the stock through the strainer. You may see some sediment in the stock. That’s ok. You can strain the liquid again through multiple layers of cheesecloth, or you can leave it. Again, it’s purely aesthetics.

Let the stock cool to room temperature, then transfer to storage containers and refrigerate overnight.

The next day you should see a creamy fat layer on top of the stock. Skim it off and toss it.

The stock will be gelatinous and golden. That means you did a good job and your stock will have a velvety mouth feel.

Stock can be stored in the fridge for about 5 days, or frozen for up to a year. When you use the stock, pour slowly and any sediment will stay put in the bottom of your container.

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Gather all ingredients.

Season ribs with salt and pepper.

Pour 1/2 cup water into the slow cooker, then add ribs. Scatter onion and garlic over top. Cover and cook on Low for 8 hours or High for 4 hours.

When the ribs are almost finished, preheat the oven to 375 degrees F (190 degrees C).

Transfer ribs from the slow cooker to a baking sheet; discard onion and garlic. Coat ribs with barbeque sauce.

Bake ribs in the preheated oven until sauce caramelizes and sticks to meat, 10 to 15 minutes.

Enjoy!

Coat a slow cooker with cooking spray. Place bell pepper strips and pork chops into the slow cooker. Pour teriyaki sauce, vinegar, garlic, and red pepper flakes over the pork chops.

Cover and cook on Low until pork is very tender, 8 to 9 hours. Once tender, remove pork from the slow cooker, and whisk in peanut butter until smooth. Return pork to the slow cooker, and cook 10 minutes more.

Pour into a serving dish and sprinkle with green onions and peanuts to garnish. Decorate with lime wedges to serve.

Line a 4-quart to 6-quart slow cooker with a Reynolds Slow Cooker Liner.

Trim any large pieces of fat from chicken thighs. Season chicken with 1/2 of the salt and pepper; add to slow cooker.

Add onion, garlic, jalapeño, orange juice, lime juice, soy sauce, cumin, and remaining salt and pepper to the slow cooker. Stir gently with a wooden or silicone spoon to combine.

Cover and cook on Low for 4 to 5 hours or High for 2 to 3 hours, until chicken is done.

Carefully remove the lid to allow steam to escape. Use a slotted spoon to transfer chicken to a large bowl or cutting board. Shred into bite-sized chunks. Chicken should easily shred when it is cooked through.

Ladle out some juice from the slow cooker, leaving enough to mix with shredded chicken.

Spoon shredded chicken back into the lined slow cooker. Season to taste with additional salt, pepper, and cumin, if necessary.

Serve in warmed tortillas with desired toppings.

Fill a large stock pot or Dutch oven with heavily salted water and set on the stove to boil over high heat.

Fill a large mixing bowl with ice water and set aside (this is your ice bath).

Simply Recipes / Ciara Kehoe

Once the water comes up to a boil, add the green beans and cook until bright green and just tender, 4 to 5 minutes.

Drain the green beans and immediately plunge them into the ice bath. Once cooled, drain the green beans again and set aside.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

In the same pot or Dutch oven, melt 2 tablespoons butter over medium heat. Once melted, add the mushrooms and the salt. Cook the mushrooms until they’ve softened and any water they’ve released has cooked away, about 8 minutes.

Simply Recipes / Ciara Kehoe

Add the remaining butter, garlic, thyme leaves, and red pepper flakes, and cook until the garlic is fragrant, about 1 minute.

Simply Recipes / Ciara Kehoe

Sprinkle the flour over the mushrooms and stir to coat. Slowly add the chicken stock and half and half, making sure to scrape the bottom of the pot to scrape up any stuck-on bits. Cook, stirring frequently, until the sauce has reduced and thickened, about 10 minutes.

Add the soy sauce, red wine vinegar, and a few crack of black pepper. Stir well and taste the sauce, you may want to add more salt.

Simply Recipes / Ciara Kehoe

Add the blanched green beans and mushroom sauce into the slow cooker. Stir until the green beans are coated in the sauce. Cover with a lid and cook on high for 2 1/2 hours, until the green beans are soft and tender, but not mushy.

Simply Recipes / Ciara Kehoe

Line a large plate with several pieces of paper towel. Set a fine-mesh strainer over a heat-proof bowl. Set both aside.

Simply Recipes / Ciara Kehoe

In a medium saucepan, combine the sliced shallots and vegetable oil. Cook on medium-low heat, stirring frequently. The shallots will soften first and then turn golden brown. Continue to fry until the shallots are a dark golden brown, about 20 minutes. Carefully strain the shallots through the fine-mesh strainer and then spread them out on the prepared paper-towel lined plate to cool.

Reserve the flavorful shallot oil for dressings and cooking.

Simply Recipes / Ciara Kehoe

Once the green beans are cooked, stir them well and set the slow cooker to warm. Scatter the fried shallots on top and serve.

I store my leftovers directly in the slow cooker—just put the lid on and clear some room in the fridge—for up to 5 days.

To reheat, return the pot to the base and heat on low for about 1 hour.

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Simply Recipes / Ciara Kehoe

Combine ricotta cheese, 1 ½ cups mozzarella cheese, 2 tablespoons Parmesan cheese, parsley, and egg in a bowl; set aside.

Brown meat in a large skillet; drain. Stir in spaghetti sauce and water.

Spoon 1 cup meat sauce into a slow cooker; top with ½ noodles (broken to fit) and ½ ricotta mixture. Add 2 cups meat sauce; top with remaining ½ noodles (broken to fit), remaining ½ ricotta mixture, and remaining meat sauce. Cover slow cooker with lid.

Cook on Low until liquid is absorbed, 4 to 6 hours. Sprinkle with remaining mozzarella cheese and remaining Parmesan cheese; let stand, covered, until melted, about 10 minutes.