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    You are in: Home / Cookbooks / Slow Cooker
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    15 recipes in

    Slow Cooker

    Some of these are old stand bys, but quite a few were discovered while remodeling our kitchen.

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    New to slow cooking, I recently came across this recipe while perusing a cookbook from Mom's collection. Though I have not tried this yet, I'm keeping it here safe for when the time comes. I'm guessing that the honey mustard can be replaced with a combination of equal parts dijon mustard and honey.

    Recipe #201869

    Tender chunks of beef simmered in a fragrant & fruity broth enriched with honey - a traditional Moroccan tagine at it's best! I cook mine in a traditional tagine & an electric tagine; but I realise that not everyone has one, so I have also tested this out in my crock pot; it works REALLY well and is better when cooking larger quantities. The meat becomes meltingly tender and the fruity & spicy smell transports you immediately to Morocco........on a magic carpet maybe?? Yes, I am waxing lyrical I know - but this tagine is a real winner. It's not particularly seasonal, but I do think that the colder autumn & winter months are a good time to indulge in this North African comfort dish!

    Recipe #191946

    Pot au Feu is French for “pot on the fire”. In other words, a stew or stock pot which is left cooking over the fire. In previous times, it may simply have been a cooking pot which was left over the fire, into which was thrown whatever food and scraps happened to be available. Often the meat was either scraps, or relatively poor cuts which needed a long time to cook in order to be tender. In historical terms, it was a dish for relatively poor people. Today in France, you can buy “pot au feu” meat. Expect this to be meat which reflects the historical background of this dish: relatively inexpensive and inferior cuts, which will soften with long slow cooking. While such meat is quite adequate for a Pot au Feu, feel free to use better cuts if you wish. As a Pot au Feu is historically a stew-like dish of whatever meat and vegetables were available, there are no absolute guidelines about what it should contain. However, in general it will contain beef, some bones (such as ox-tail), vegetables (such as potatoes, carrots, onions, leeks, turnips) and herbs.

    Recipe #231465

    Moderately spicy with a pleasant dried chili flavor. Instructions are for the slow cooker, but alternately you may simmer the ribs on the stove top for about 2.5 hours, or until the meat is falling off the bone. From Secrets of Slow Cooking.

    Recipe #289034

    Thumbs up & awesome is how my husband described this stew. I served with steamed brown rice, but tortillas or tortilla chips would be good as well. You can vary the amount of spiciness by adjusting the amount of chipotle chile you add. Put the chicken broth and can of tomatoes in the fridge overnight to prevent the chicken from overcooking and getting dry (or reduce cook time). Adapted slightly from Cook's Illustrated Best Make Ahead Recipes.

    Recipe #286545

    This is quite possibly the best beef stew I have ever had. Flavorful, thick broth with perfectly done vegetables and melt in your mouth meat. This is from Cook's Illustrated Make Ahead Cookbook. I adapted the recipe slightly, and added a turnip. I used a large oval slow cooker, and it was filled to the brim at the start of cooking, so if using a round cooker I would decrease the veggies slightly.

    Recipe #286570

    The flavor on these ribs is slightly sweet, slightly spicy, and the meat melts in your mouth. Definitely easier than the traditional method of hours long attended cooking. These can be served as an appetizer/party dish (would serve 6) or as an entree (would serve 4). From Secrets of slow cooking.

    Recipe #272359

    This stew is an entire meal, veggies and all. It is thickened just before serving with ground toasted rice, which gives it nice toasted undertones. I am sure other veggies could be added, but I think the green bean sweet potato combo is pretty good. Adapted from Secrets of Slow Cooking.

    Recipe #272346

    This is a very close representation to what I have had in restaurants. But beware because it can be quite spicy depending on the heat of the chiles you use. The beef should be almost falling apart. Serve with steamed white rice and Achar. From Secrets of Slow Cooking.

    Recipe #272275

    A easy to throw together in the morning, ready when you get home meal. I use chicken thighs instead of breasts because they tend to stay moist and do not get overcooked & dry if you come home later than planned. I call for brown rice, but am planning to try wild rice. I would not use white rice, as it may get too mushy.

    Recipe #262510

    I know, I know, crock pot recipes are supposed to be throw the stuff in, come back later it is done. Trust me though, the prep work in the beginning pays off big time. I serve this over hot buttered pappardelle (egg noodles). This is also good without the sour cream/flour mixture. Adapted from Not Your Mother's Slow Cooker Cookbook.

    Recipe #262515

    Adapted from Not Your Mother's Slow Cooker. This is a very broth-y stew, but the aroma of it simmering all day is wonderful. I served this with Baked Wild Rice with Almonds.

    Recipe #267263

    I really like the green French lentils in this. I find they hold their shape better and have a slightly peppery flavor. If you use brown lentils, you can decrease the cooking time by about one hour. For the ham, leftovers, thick sliced from the deli, or prepackaged ham steaks work fine. I serve with steamed rice and a green veggie or salad. I adapted this from Not Your Mother's Slow Cooker Cookbook (who adapted it from Cooking Light).

    Recipe #271330

    An easy way to have dinner done when you get home. Also great way to make chicken for tacos or other recipes that call for cooked chicken. From Not Your Mother's Slow Cooker Cookbook.

    Recipe #271347

    This is one of those times that you are surprised by the result when it is so easy to prepare. Also a rare treat to have something out of the slow cooker that I would serve at a dinner party :) I served with steamed rice. Adapted from Secrets of Slow Cooking.

    Recipe #271142


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