Basics
Slow Cooker Settings and Temperatures | Make-Ahead Meals | Liquids in the Slow Cooker | Crockery Care |
Breakfast
Cinnamon-Apple Oatmeal | Creamy Oatmeal with Lots of Dried Fruit | Old-Fashioned Rolled-Oats Oatmeal | Overnight Steel-Cut Oatmeal | Steel-Cut Oatmeal with Raisins |
Main Dishes
Chicken with Basil Cream Sauce | Chicken, Coconut, and Galangal Soup | Chicken and Pineapple Casserole | Chipotle-Honey Pork Tenderloin with Watermelon Salsa | Creamy Black Bean Salsa Chicken | Crock-Pot Chicken and Stuffing | Curried Chicken Breasts | Essential Marinara Sauce | Glazed Whole Baby Ham with Pineapple | Green Apple and Chicken Slow Cooker Stew | Hawaiian Chicken | Jerk Porkwiches with Lime Mayo | Jerked Pulled Pork with Rum Barbecue Sauce | Korean Glazed Boneless Pork Ribs | Lamb Korma | Lamb Stew with Peanut Sauce | Lemon-Honey Chicken | Marinara and Mozzarella Lasagna | Mushroom Barley Soup with Nasturtium Butter | Orange Chicken | Orange Teriyaki Chicken | Pineapple Chicken | Poached Turkey Tenderloin with Mango-Ginger Salsa | Red Curry Chicken Braised in Coconut Milk | Slow-Cooked Pulled Barbecue Chicken | Slow-Cooker Honey Garlic Chicken and Veggies | Smoky Chipotle Turkey Breast | Sopa De Caera with Chicken, Tofu, Avocado and Beans | Southwestern Chicken | Sticky Chinese Chicken Wings | Tomatillo Pork and Mushrooms | Turkey Shiitake Meatloaf |
Side Dishes
Fresh Corn Risotto | Red Wine Risotto with Mushrooms | Slow-Baked Macaroni and Cheese | Slow Cooker Risotto Basics |
Basics
Slow Cooker Settings and Temperatures
There are two cook settings on a slow cooker: LOW and HIGH. The LOW setting uses 80 to 185 watts and cooks in the temperature range of 170° to 200°F. The HIGH setting is double the wattage, 160 to 370 watts, and cooks at a temperature of 280° to 300°F, with slight variations due to the size of the cooker, the temperature of the food, and how full the crock is. There is a KEEP WARM setting, but that is not for cooking or reheating food.
Every machine seems to cook a little bit differently, and only by using your machine will you learn how to gauge the time relative to how the food is cooking. To check the temperature of your slow cooker, fill it three-quarters full with water, cover with the lid, and heat on LOW for 8 hours. Lift the lid and check the water temperature with an instant-read dial or digital thermometer. The temperature should read 185°F. If it is a bit higher, you will know to adjust your cooking time slightly down, to prevent overcooking. If the temperature is lower, you may not be reaching the safe temperature of 140°F fast enough and should not use that cooker; exchange or discard it and buy a new one.
Make-Ahead Meals
Using your freezer in conjunction with slow cooker cooking is a practical option. There is a whole school of thought that believes that if you make one meal, you should make enough at the same time to freeze a second meal. Make-ahead main dishes are not a new concept.
With available freezer space, you can easily cook double the amount of a favorite dish and package the extras for a future meal. You will notice that many of the yields say “serves 2 with leftovers.” The recipes herein, especially the soups, chilies, and braises, are often de-signed for a second meal.
Stews and meat braises are easy to freeze and retain their just-cooked qualities. Pasta sauces and lasagna are very popular. To save time, make pasta sauces ahead and freeze them in appropriate portions. Then all you have to do is cook the pasta and reheat the sauce. For stews and casseroles, plan to reheat them in the oven or microwave rather than the slow cooker, since the food will not heat up as fast as it should in the cooker.
The only foods that are really bad for freezing are raw potatoes, cooked soft vegetables like summer squash, cream sauces, and hard-cooked eggs or fish. I also avoid freezing veal, since it is so lean, and risotto (plain steamed rice can be frozen nicely, though) and polenta. I don’t freeze cooked poultry on the bone. I shred meats like chicken, turkey, and large cuts of meat in sauce so they are ready to serve when defrosted and take up less freezer space.
Liquids in the Slow Cooker
Always be aware of how much liquid you are using in a recipe, especially if adapting from a traditional oven or stovetop recipe. Add only the amount of liquid listed in the recipe, even if it seems like not enough, since a lot of juices from the ingredients will collect. The slow cooker does not evaporate any liquid, so less liquid is needed at the beginning. This is the condensation-cover principle of braising: As moisture rises and accumulates, condensation forms on the inside of the lid and drips back down into the food in the crock.
A general rule of thumb when adapting a stovetop recipe to the slow cooker is to cut the liquid in half. You can also substitute equal amounts of different liquids, such as broth for wine, and water and bouillon cubes or granules for broth. Since slow cooking uses moist heat, you cut down on fat by using no oil or butter in most recipes. Foods also retain all their nutrients, since the closed environment does not allow vitamins to boil away.
Crockery Care
The slow cooker crock can be used in the oven. Just be sure to use aluminum foil to cover it rather than the lid, which is not ovenproof. Do not use the slow cooker crock in the microwave or on the stovetop. Do not refrigerate cooked food that is still in the cooker; it will not cool down and chill the contents properly. Always transfer the food to a refrigerator container.
Breakfast
Oatmeal in the Slow Cooker
Oatmeal made in the slow cooker overnight is creamy, nourishing, and, most important, ready when you are. It is the most heartwarming and nutritious of grains and cooks up thick and luxurious. These recipes, using Scottish or Irish barely processed steel-cut oats or old-fashioned rolled oats, will change your breakfast world; every groat is perfect. Old recipes used to recommend soaking steel-cut oats overnight, since the grains are so tough; that is not necessary with the slow cooker. It works its magic overnight, as slow as can be; lift the lid in the morning and there is your perfectly cooked, creamy oatmeal. No one who makes overnight oatmeal goes back to stovetop preparation—it is that good.
The proportions in these recipes make a moderately thick porridge; if you like it thicker, cut back the water by 1/2 to 1 cup next time you make it. This is the rib-sticking oatmeal the Scottish eat with a glass of cold ale or stout, or drizzled with single-malt Scotch and brown sugar. We in America like it with a pat of butter, clover honey, and/or light cream.
Remember that your oatmeal is only as good as the kind of oatmeal you get; quick-cooking and instant varieties have no place here.
Cinnamon-Apple Oatmeal
The combination of apples and oatmeal is one delicious way to have your fruit and grains in the morning. Serve with milk or cream.
Cooker: 1-1/2 to 3-quart
Setting and cook time: LOW for 8 to 9 hours, or HIGH for 3 to 4 hours
3/4 cup steel-cut oats
1/2 teaspoon apple pie spice, or ground cinnamon with a pinch of cloves, nutmeg, and allspice
Pinch of salt
3 cups water
4 rings dried apple, chopped
1-1/2 tablespoons unsalted butter
2 tablespoons brown sugar
Combine the oats, spice, salt, water, and dried apples in the slow cooker. Cover and cook on LOW for 8 to 9 hours (or on HIGH for 3 to 4 hours), until thick and creamy.
Stir well, add the butter and sugar, and scoop into serving bowls with an oversized spoon. Serve hot. Serves 2. Source: Not Your Mother’s Slow Cooker Recipes for Two, by Beth Hensperger, page 80.
Creamy Oatmeal with Lots of Dried Fruit
This combination of oatmeal and dried fruit is so popular that the Scots serve it for dessert!
Instead of adding more milk when serving, you could serve it simply embellished with a sprinkling of sea salt.
Cooker: 1-1/2 to 3 quart
Setting and cook time: LOW for 8 to 9 hours, or HIGH for 3 to 4 hours
3/4 cup steel-cut oats
1/4 cup chopped dried pears
1/4 cup chopped dried apricots
2 tablespoons currants
2 3/4 cups water
1/2 cup half-and-half, evaporated skim milk, or creamy soymilk, plus more for serving
Combine all the ingredients in the slow cooker. Cover and cook on LOW for 8 to 9 hours (or on HIGH for 3 to 4 hours), until thick and creamy.
Stir well and scoop into serving bowls with an oversized spoon. Serve hot, pouring on more milk, if you like. Serves 2. Source: Not Your Mother’s Slow Cooker Recipes for Two, by Beth Hensperger, page 81.
Old-Fashioned Rolled-Oats Oatmeal
This is the recipe in which to use old-fashioned rolled oats or thick-cut rolled oats (not the quick-cooking or instant variety). Serve with milk, buttermilk, or cream; a sprinkle of toasted wheat germ; brown sugar; and cinnamon.
Cooker: 1-1/2 to 3 quart
Setting and cook time: LOW for 8 to 9 hours, or HIGH for 3 to 4 hours
2 cups old-fashioned rolled oats or thick-cut rolled oats
4 3/4 cups water
Pinch of salt
Combine the oats, water, and salt in the slow cooker; stir to combine. Cover and cook on LOW for 7 to 9 hours (or on HIGH for 3 hours), until thick and creamy.
Stir well and scoop into serving bowls with an oversized spoon. Serve hot. Serves 2. Source: Not Your Mother’s Slow Cooker Recipes for Two, by Beth Hensperger, page 81.
Overnight Steel-Cut Oatmeal
Steel-cut oat nibs, marketed as Irish or Scottish oats, are whole groats that are cut into two or three chunks. This oatmeal is notorious for the long soaking and cooking necessary to soften the oats properly while you wait impatiently for breakfast. No more! Serve with milk or cream, and brown sugar or maple syrup.
Cooker: 1-1/2 to 3 quart
Setting and cook time: LOW for 8 to 9 hours, or HIGH for 3 to 4 hours
3/4 cup steel-cut oats
3 cups water
Combine the oats and water in the slow cooker. Cover and cook on LOW for 8 to 9 hours (or on HIGH for 3 to 4 hours), until thick and creamy.
Stir well and scoop into serving bowls with an oversized spoon. Serve hot. Serves 2. Source: Not Your Mother’s Slow Cooker Recipes for Two, by Beth Hensperger, page 79.
Steel-Cut Oatmeal with Raisins
Here is another fabulous overnight oatmeal made with steel-cut oats. This one’s for the raisin lovers.
Cooker: 1-1/2 to 3 quart Setting and cook time: LOW for 8 to 9 hours, or HIGH for 3 to 4 hours
3/4 cup steel-cut oats 1/4 cup raisins (or dried fruit such as mangos, cherries, blueberries, or cranberries) Grated zest of 1 orange or tangerine Pinch of ground mace 3 cups water
Combine the oats, raisins, zest, mace, and water in the slow cooker. Cover and cook on LOW for 8 to 9 hours (or on HIGH for 3 to 4 hours), until thick and creamy.
Stir well and scoop into serving bowls with an oversized spoon. Serve hot. Serves 2. Source: Not Your Mother’s Slow Cooker Recipes for Two, by Beth Hensperger, page 80.
Main Dishes
Chicken with Basil Cream Sauce
While most of my slow cooker creations call for ingredients from scratch, here is a departure. A store-bought jar of Alfredo sauce is a wonderful pantry item, letting you throw together a chicken in cream sauce in literally minutes for a very fast entree. While most dairy cannot be cooked for the entire time in the slow cooker without curdling, the Alfredo sauce is up to the job and makes a luscious, unique sauce melded with the chicken juices. Check out the variations as well; they are all just as wonderful, giving you license to create your own sauce from what you have on hand. I use the 1-1/2-quart slow cooker here, but the 3-quart will work as well. Serve this over pasta or rice, or plain with French bread on the side.
Cooker: 1-1/2 to 3 quart Setting and cook time: HIGH for 2-1/2 to 3 hours
2 boneless, skinless chicken breast halves, trimmed of fat Salt and freshly ground black pepper to taste 1 cup plain Alfredo sauce (I like Classico brand) 3 to 4 tablespoons Pesto Sauce (recipe follows)
Spray the inside of the crock with nonstick cooking spray, and arrange the chicken breasts in the slow cooker. Sprinkle with salt and pepper. In a small bowl, combine the Alfredo sauce and the pesto sauce; stir to combine, then pour over the chicken. Cover and cook on HIGH for 2-1/2 to 3 hours, until the chicken is tender and cooked through. The chicken will make its own juice and thin the sauce. Serve hot. Serves 2. Source: Not Your Mother’s Slow Cooker Recipes for Two, by Beth Hensperger, pages 100-101.
Variations: In place of pesto, you could try:
Chicken with Lemon Cream Sauce and Olives: Add 6 to 8 whole black olives (canned or kalamata in brine) and the zest of 1 lemon to the Alfredo sauce.
Chicken with Chipotle Cream Sauce: Add 1 to l-1/2 tablespoons chipotle paste or 1/2 mashed chipotle chile and 2 teaspoons of adobo sauce to the Alfredo sauce.
Chicken with Artichoke Cream Sauce: Add 2/3 cup of drained canned or thawed frozen artichoke hearts and 1 tablespoon Marsala wine to the Alfredo sauce.
Chicken with Curry Cream Sauce: Add 1/2 teaspoon of your favorite mild or hot curry powder and 1/2 teaspoon fresh grated ginger to the Alfredo sauce.
Chicken a la King: Add an extra 1/4 cup of Alfredo sauce, 2 ounces sliced white or cremini mushrooms, 1/4 cup thawed frozen peas, and 1 tablespoon chopped pimiento (drained) to the Alfredo sauce. After cooking, use two forks to shred the chicken into big pieces. Serve over toast cut in half on the diagonal (toast points), waffles, or baked puff pastry shells.
Pesto Sauce While making your own pesto is by far the best, you can also use a commercial sauce for convenience, if you like. Fresh basil is available year-round. Freeze the pesto in portions in little pouches of plastic wrap stored in zipper-top freezer bags or mini plastic freezer containers. Makes 2/3 cup.
1 small clove garlic
2 tablespoons pine nuts
1 cup fresh basil leaves, firmly packed
1 tablespoon grated Parmesan cheese
1/3 cup olive oil
Combine the garlic and pine nuts in a small food processor and pulse to chop finely. Add the basil and Parmesan cheese; process until a coarse paste. With the machine running, slowly pour the olive oil through the feed tube, processing until it becomes a thick puree flecked with bits of basil. Store in the refrigerator for up to 1 week with a bit of olive oil poured over the top to preserve the color, or freeze for up to 2 months.
Chicken, Coconut, and Galangal Soup
Cooker: 3 Quarts
Setting and cook time: HIGH for 2 to 3 hours; chiles added after 1-1/2 hours
4 cups low-sodium chicken broth
1/3 cup freshly squeezed lime juice
4 kaffir lime leaves, broken in half
one 4-inch piece of lemongrass, lower stalk only, bruised or flattened, then chopped into a few pieces
one 2-inch piece of galangal, split lengthwise into several pieces
4 to 6 tablespoons Thai fish sauce (nam pla)
6 to 8 ounces boneless, skinless chicken breast, thinly sliced
one 13.5-ounce can unsweetened coconut milk
2 small red chiles, slightly crushed but left whole
1/2 cup fresh cilantro leaves for garnish.
Heat the broth in the microwave and pour into the slow cooker. Add the lime juice – coconut milk. Cover and cook on HIGH 2 to 3 hours, until steaming hot and fragrant and the chicken is cooked through. Add the red chiles 1-1/2 hours into the cooking time.
Remove and discard the lemongrass, lime leaves, and galangal. Ladle the hot soup into small, deep bowls, sprinkle with cilantro leaves, and serve immediately. Serves 2. Source: Not Your Mother’s Slow Cooker Recipes for Two, by Beth Hensperger. Pages 34-35.
Chicken and Pineapple Casserole
Serves: 4-6 | Prep: 30 min | Cooking: 7-8 hr
1 pound tiny new potatoes, scrubbed
1 pound baby carrots
1 large onion, chopped
3 boneless, skinless chicken breasts, cut into bite-size pieces
2 (12-ounce) cans pineapple chunks, drained, juice reserved
4 tablespoons dark brown sugar
2 tablespoons melted butter
1 tablespoon dark soy sauce
1 chicken bouillon cube, crumbled
1 clove garlic, finely chopped
1 teaspoon minced fresh ginger
Salt
Cayenne pepper
3 tablespoons cornstarch
5 tablespoons water
Freshly cooked long-grain rice, for serving
Combine the potatoes, carrots, and onion in a slow cooker. Cover with the chicken.
Scatter the pineapple over the chicken. Mix the reserved pineapple juice, brown sugar, butter, soy sauce, bouillon cube, garlic, ginger, salt, and cayenne pepper in a small bowl. Pour over the chicken.
Cover and cook on low until the chicken and vegetables are almost tender, 6-7 hours.
Combine the cornstarch and water in a small bowl and stir until smooth. Stir this mixture into the chicken casserole and cook for 1 hour more. Serve hot. Source: Readers Digest Just One Pot, page 243.
Chipotle-Honey Pork Tenderloin with Watermelon Salsa
Here is a terrific flavor combination for pork of any type: smoky chipotle in adobo sauce with honey and lime. The cooling watermelon salsa adds a sweet counterpoint. Keep the extra canned chiles wrapped individually in the freezer so that you can use one or two at a time and not waste the can.
Cooker: 1-1/2 to 3 quart
Setting and cook time: LOW for 6 to 7 hours
1-1/4 pounds boneless pork tenderloin
2 to 3 teaspoons chili powder
1 teaspoon salt
1/3 cup honey
3 tablespoons freshly squeezed lime juice
1 chipotle chile in adobo sauce, minced, or 1 tablespoon chipotle paste (see page 119)
1-1/2 tablespoons adobo sauce
Watermelon Salsa:
2 plum tomatoes, seeded and coarsely chopped
1 cup chopped watermelon
1/2 cup chopped fresh cilantro
1/4 cup diced red onion
1/4 cup chopped fresh Italian parsley
1 small jalapeno chile, seeded and finely chopped
2 tablespoons champagne vinegar
2 tablespoons olive oil
Salt to taste
Spray the inside of the crock with nonstick cooking spray. Rub the tenderloin with the chili powder and salt. Place the meat into the slow cooker and arrange the strip on the bottom.
Place the honey and lime juice in a measuring cup and microwave to melt the honey; stir in the chipotle chile and adobo sauce. Pour the sauce over the meat. Cover and cook on LOW for 6 to 7 hours, until the pork is fork-tender.
Make the watermelon salsa by combining all the ingredients in a small bowl, then cover and refrigerate.
Transfer the pork to a serving platter and let rest for 10 minutes. Slice the meat into 1/2-inch-thick portions and serve with the salsa on the side. Serves 2. Source: Not Your Mother’s Slow Cooker Recipes for Two, by Beth Hensperger, pages 152-153.
Creamy Black Bean Salsa Chicken
2 to 4 boneless, skinless chicken breasts
1 cup chicken broth
1 cup salsa
1 can (15 ounces) corn, drained
1 can (15 ounces) black beans, drained
1 package taco seasoning
1/2 cup sour cream
1 cup grated cheddar cheese
Place chicken in greased 3-1/2 to 5-quart slow cooker. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low heat 6-8 hours or on high heat 3-4 hours. Remove chicken with slotted spoon and place on serving dish. Stir in sour cream and cheese into sauce in slow cooker, then pour over chicken. Makes 3-5 servings. Source: ‘101 More Things To Do With a Slow Cooker,’ by Stephanie Ashcraft and Janet Eyring, page 67.
Crock-Pot Chicken and Stuffing
This dish is so easy and everyone that has tried it has absolutely loved it. Just throw it in the crock pot and it will be done in time for dinner.
4 chicken breasts
1 package Stove Top stuffing mix (amount can vary depending on how dry or wet you like it)
1/2 cup sour cream
1 can soup (cream of chicken, cream of mushroom, or cream of celery.)
- Place chicken breasts in the bottom of crock pot.
- Pour dry stuffing mix over chicken.
- Mix sour cream and soup and pour over chicken and stuffing.
- Cook on low for 4 hours.
- Fluff all ingredients and serve.
Source: https://www.food.com/recipe/crock-pot-chicken-and-stuffing-40009.
Curried Chicken Breasts
The homemade curry paste in this recipe is mild and fabulous. Make the curry paste before you are ready to make your chicken; it keeps in the refrigerator for weeks. It makes more than you will need for this chicken. Serve this over basmati rice.
Cooker: 1-1/2 to 3 quart
Settings and cook time: HIGH for 2-1/2 to 3 hours
Curry Paste:
2 tablespoons ground coriander
1-1/2 teaspoons ground cumin
1-1/2 teaspoons ground turmeric
1/4 teaspoon chili powder
1 teaspoon brown mustard seed, crushed with a mortar and pestle
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1-1/2 tablespoons apple cider vinegar
1 to 2 tablespoons water, as needed
1 small yellow or white onion, sliced into rings
2 to 3 boneless, skinless chicken breast halves, trimmed of fat
1/4 teaspoon salt
1 tablespoons curry paste
1 teaspoon sesame oil or olive oil
1/4 cup heavy cream or half-and-half
To make the curry paste, combine all of the spices in a small bowl with a fork. Mix in the vinegar, then drizzle in the water to make a loose paste.
Spray the inside of the crock with nonstick cooking spray. Place the sliced onion on the bottom for your chicken to sit on. Mix together the curry paste and the oil; rub on the chicken to coat both sides. Place the chicken breasts in the slow cooker and sprinkle with the salt. Cover and cook on HIGH for 2-1/2 to 3 hours.
Stir in the heavy cream, and add salt to taste. Serve hot. Serves 2. Source: Not Your Mother’s Slow Cooker Recipes for Two, by Beth Hensperger, paged 98-99.
Essential Marinara Sauce
Marinara sauce is a quick and easy all-purpose sauce. Load the little slow cooker and let it bubble away. If you want enough to freeze an extra portion, double this recipe. For convenience, use the Italian tomato paste that comes in tubes; it is also a superior-tasting tomato paste to the kind in the can. This sauce is nice made with canned golden tomatoes, if you happen to find them on your supermarket shelf. Flavor this sauce with herbs, Italian style, or the zest of an orange, Provence style, but not both at the same time. Since this is such a light sauce, serve it over angel hair pasta, gemelli twists, mostaccioli (the tubes with no grooves), shells, radiatore, or fusilli.
Cooker: 1-1/2 to 3 quart
Setting and Cook Time: LOW for 4 to 5 hours
3 tablespoons olive oil
1 large shallot, finely chopped
One 28-ounce can whole plum tomatoes, un-drained
3 tablespoons tomato paste
2 tablespoons dry red wine or vodka
1/4 teaspoon dried mixed Italian herbs or grated zest of 1 orange
Salt and freshly ground black pepper to taste
2 tablespoons unsalted butter or crème fraiche (optional)
In a medium-size skillet, heat the olive oil and cook the shallot for 5 minutes to soften. Place the shallot, tomatoes with their juice, tomato paste, wine, and herbs or zest in the slow cooker. Cover and cook on LOW for 4 to 5 hours.
Season with salt and pepper. Use a handheld immersion blender to puree the sauce, if desired. Swirl in the butter, if a richer sauce is desired, or the crème fraiche, for a creamy sauce. You can keep the sauce in the cooker on KEEP WARM for a few hours before serving. The sauce will keep in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 2 months. Makes about 2-1/2 cups. Source: Not Your Mother’s Slow Cooker Recipes for Two, by Beth Hensperger.
Glazed Whole Baby Ham with Pineapple
Rummaging through the pile of hams at my local market, I came across whole baby hams with the bone in. In the same pile were boneless hams, suitable for cooking for two since they were less than 2 pounds. I was delighted. Ham is a delicious meal, but when cooking for one or two, a 5-pound ham is just, not practical. No matter what size, make sure the ham you choose will fit into your slow cooker. The glaze makes a very delicious little sauce, and the aroma of the cooking ham is a delight. Use any leftover ham in split pea soup or, of course, in ham sandwiches.
Cooker: 3 quart
Setting and cook time: LOW for 5 to 6 hours
One 1-1/2 -to 2-pound bone-in or boneless whole ham
Brown Sugar Mustard Glaze:
1/4 cup packed light or dark brown sugar
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 cup crushed pineapple with 1/4 cup pineapple juice
Spray the inside of the crock with nonstick cooking spray. Place the ham in the slow cooker.
To make the glaze, combine the brown sugar, honey, and mustard in a small bowl. Spread over the ham with a metal spatula. Pour over the pineapple with its juice. Cover and cook on LOW for 5 to 6 hours, until an instant-read thermometer inserted into the ham reads at least 160°F.
Transfer the ham to a platter and pour the sauce into a small gravy boat for serving. Slice the ham and serve hot with some of the sauce spooned over. Serves 2 with leftovers. Source: Not Your Mother’s Slow Cooker Recipes for Two, by Beth Hensperger, page 154.
Green Apple and Chicken Slow Cooker Stew
1 pound potatoes, peeled and sliced 1/4-inch thick
1 pound carrots, sliced 1/4-inch thick
1 large tangy green apple (a Granny Smith is ideal), with peel, thinly sliced
6 boneless, skinless chicken breast halves
2 cloves garlic, finely chopped
1 tablespoon dark brown sugar
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1 cup (250 ml) unsweetened apple juice
2 tablespoons fresh lemon juice
Layer the potatoes, carrots, and apple in a slow cooker. Cover with the chicken breasts.
Sprinkle with the garlic, brown sugar, salt, cayenne, nutmeg, and cloves. Pour the apple juice and lemon juice over the top.
Cover and cook on low until the chicken and vegetables are very tender, 6-8 hours. Serve hot. Serves: 6 • Prep: 30 min • Cooking: 6-8 hr. Source: Readers Digest Just One Pot, page 243.
Hawaiian Chicken
4 to 6 boneless, skinless chicken breasts 1 can (8 ounces) crushed pineapple 1 bottle (16 ounces) barbeque sauce 4 to 6 cups rice, cooked
Place meat in greased 3-1/2 to 5-quart slow cooker. Combine pineapple and barbeque sauce and pour over meat. Cover and cook on high heat for 3-4 hours on high or on low heat 6-8 hours. Serve over rice. Makes 4-6 servings. Source: ‘101 Things To Do With a Slow Cooker,’ by Stephanie Ashcraft and Janet Eyring, page 76.
Jerk Porkwiches with Lime Mayo
Lime Mayo:
1/2 cup light mayonnaise
1/4 cup finely chopped red onion
1/4 teaspoon lime peel, finely shredded
1 tablespoon lime juice
1 clove garlic, minced
1 (1-1/2 to 2-pound) boneless pork shoulder roast
1 tablespoon Jamaican Jerk Seasoning
1/4 teaspoon dried thyme, crushed
1 cup water
1 tablespoon lime juice
6 to 8 Kaiser rolls, split and toasted
Lettuce
1 medium mango, peeled, seeded, and thinly sliced
Whisk all mayo ingredients together in a bowl. Cover and chill in refrigerator until ready to serve or up to one week.
Trim any fat off of the meat. Rub jerk seasoning evenly over meat. Place meat in a 3 ½ or 4 quart crock-pot. Sprinkle with thyme. Pour the water over the meat.
Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker, reserving cooking juices. Shred meat, discarding any fat. Skim fat from cooking juices. Add enough of the cooking juices to moisten meat (about ½ cup). Stir lime juice into meat.
To serve, make sandwiches to taste with lime mayo, lettuce, mango and pork. Serve warm. Makes 6 to 8 servings. Source: Better Homes and Gardens Make-Ahead Cooking, 2001.
Jerked Pulled Pork with Rum Barbecue Sauce
This is one delicious way to braise pork. Pork roast with barbecue sauce is a favorite with all cooks who use the slow cooker, and I keep it really easy with jarred barbecue sauce. Instead of pork shoulder, here it is made with low-fat tenderloin, which is amazing in the slow cooker despite how lean it is. When cooked, shred the meat and pile it onto fresh rolls with more barbecue sauce on top, or use it to top rice.
Cooker: 1-1/2 to 3 quart
Setting and cook time: LOW for 6 to 7 hours
1/2 teaspoon chili powder or smoked paprika
Pinch of garlic powder
Pinch of ground allspice
Pinch of salt and freshly ground black pepper
1-1/4 pounds pork tenderloin
Juice of 1/2 lemon or lime
1 medium-size yellow onion, sliced
1 cup barbecue sauce of your choice
2 tablespoons dark rum
Combine the chili powder, garlic powder, allspice, salt, and pepper in a small bowl. Drizzle the tenderloin with the lemon juice, then rub the spices into it. Place the roast in a zipper-top plastic bag and marinate in the refrigerator for 1 to 3 hours, or overnight.
Place the onion in the bottom of the slow cooker. Remove the roast from the bag and cut into 1-inch cubes; place on top of the onions. Combine the barbecue sauce and rum in a small bowl; mix well and pour over the roast. Cover and cook on LOW for 6 to 7 hours, until the meat is fork-tender. Pull into shreds with two forks and serve hot. Serves 2. Source: Not Your Mother’s Slow Cooker Recipes for Two, by Beth Hensperger, page 148.
Korean Glazed Boneless Pork Ribs
Boneless pork ribs enough for 6-8 servings
1 cup sliced pear pieces
1/4 cup Green onions
1/4 cup Soy sauce
2 Tbs. Rice wine
2 Tbs. Pineapple juice
1 Tbs. Sugar
2 tsp. minced Garlic
1 Tbs. Sesame seeds
1 tsp. Ginger
1 Tbs. Sesame oil
1 tsp. Black pepper
1/2 tsp. Red chile flakes
To Serve:
White rice
4 cups Chicken Stock
1-2 tablespoons cornstarch
Combine all ingredients except white rice, broth, and cornstarch in a large zip lock bag. Freeze.
Do not defrost. Place contents of pork bag in 4 to 5 quart slow cooker and cook on low for 6 to 7 hours (recommended internal temperature is 155°F).
One half hour before serving, begin cooking rice: bring 4 cups chicken stock and rice to a boil over high heat. Stir once, reduce heat to medium low, cover and simmer 20-25 minutes or until broth is absorbed and rice is tender.
To thicken sauce in slow cooker, mix 1 to 2 tablespoons of cornstarch with 1 to 2 tablespoons of COLD water. Add to slow cooker and let sit 10 minutes. Salt and pepper to taste.
Nice Addition: Spinach salad with warm bacon dressing. Wine suggestion: Zinfandel.
Nutrition Per Serving: Calories 524 (127 From Fat); Fat 14g (Sat 4g,); Protein 36g; Cholesterol 101mg; Sodium 782mg; Fiber 2g; Carbohydrate 61g. Source: My Girlfriend’s Kitchen, January 2007.
Lamb Korma
From the country shaped like a diamond, whose inhabitants eat the least amount of meat of any place on the globe, comes this lamb curry with yogurt. Lamb and goat are the main meats of India, reflecting the Persian and Moghul influences in their contemporary cuisine. This recipe came from the original 1970s Conran British cookbook, which states, “This rich, mild, and very delicious curry was a firm favorite with the Madras Club in the nineteenth century,” which certainly conjures up visions of the Victorian Raj at its peak. It uses the classic technique of cooking the spices in hot butter to release their essences and then cooking the meat in yogurt, which makes its own sauce with the meat juices. It is finished with lemon juice and toasted cashews. Serve with plain basmati rice and a cucumber salad.
Cooker: 3 quart
Setting and cook time: LOW for 6 to 8 hours
1-1/2 teaspoons coriander seeds
1-1/2 pounds lamb stew meat or lamb shoulder, trimmed of excess fat and cut into 2-inch pieces
One (1-1/2-inch-thick) piece fresh ginger, slivered
Salt and freshly ground black or white pepper to taste
1-1/2 tablespoons unsalted butter
1 clove garlic, chopped
1 large yellow onion, chopped
5 whole green cardamom pods
1/4 teaspoon ground cloves
1/2 teaspoon ground turmeric
1/8 teaspoon ground coriander
1/2 cup plain whole-milk yogurt
Juice of 1/2 lemon
3 to 4 tablespoons roasted cashew nuts, coarsely chopped
Crush the coriander seeds in a mortar and pestle to a fine powder; set aside.
In a large bowl, mix the lamb and slivered ginger and season with salt and pepper. Warm the butter in a large sauté pan over medium-high heat. Add the lamb, in batches if necessary, and brown quickly on all sides, about 5 minutes. Using a slotted spoon, transfer to the slow cooker.
Add the garlic and onion to the pan and sauté until softened. Add the cardamom, cloves, turmeric, and coriander and a few grinds of black pepper, stirring for 30 seconds or so. Stir in the yogurt, and then add the mixture to the crock, mixing well with the lamb and ginger. Cover and cook on LOW for 6 to 8 hours, until the lamb is fork-tender.
Stir in the lemon juice and the cashews. Cover and let stand for 15 minutes. Serve hot. Serves 2. Source: Not Your Mother’s Slow Cooker Recipes for Two, by Beth Hensperger, pages 160-161.
Lamb Stew with Peanut Sauce
There is a little-known cookbook that I love, titled The Supermarket Epicure, by Joanna Preuss (William Morrow, 1988). I first read some of Joanna’s recipes in a newspaper clipping from New Jersey sent by my aunt. Her recipes struck me as fresh and exciting. She has stayed sort of in the background of the food world, teaching cooking locally on the East Coast and building a following. I was delighted to find a copy of her book at my secondhand bookstore. Even though they were written 20 years ago, the recipes are as interesting and delicious as anything created today. Here is her lamb stew with a simple, not too heavy peanut sauce, adapted for the slow cooker. As my slow cooker foodie friend Lynn Alley says, “People love anything with peanut sauce on it, it’s so good!” Serve this over brown jasmine rice.
Cooker: 1-1/2 to 3 quart
Setting and cook time: LOW for 6 to 8 hours
2 tablespoons olive oil
1-1/2 pounds lamb shoulder, trimmed of excess fat and cut into 1-inch pieces
1 clove garlic, minced
1/4 cup smooth peanut butter
3 tablespoons low-sodium soy sauce
3 tablespoons dark brown sugar
2 tablespoons freshly squeezed lemon juice
1 tablespoon molasses
1/8 teaspoon cayenne pepper
1/2 cup water
1/4 cup chopped roasted peanuts
2 tablespoons chopped fresh cilantro for garnish
Salt and freshly ground black or white pepper to taste
Warm the olive oil in a large sauté pan over medium-high heat. Add the lamb, in batches if necessary, and brown quickly on all sides, about 5 minutes. Using a slotted spoon, transfer to the slow cooker.
Add the garlic to the pan and sauté for 1 minute, then add the peanut butter, soy sauce, sugar, lemon juice, molasses, and cayenne pepper, scraping up the brown bits and stirring with a whisk. Add the water to the pan, stir, and pour the mixture over the lamb in the crock. Cover and cook on LOW for 6 to 8 hours.
At the end of the cooking time, stir in the peanuts and cilantro. Season with salt and pepper. Serve hot. Serves 2. Source: Not Your Mother’s Slow Cooker Recipes for Two, by Beth Hensperger, pages 162-163.
Lemon-Honey Chicken
4 boneless, skinless chicken breasts
1-1/2 teaspoons ginger
1/2 cup lemon juice
1 cup honey
Place chicken in greased 3-1/2 to 5-quart slow cooker. Mix ginger, lemon juice, and honey together. Drizzle over chicken. Cover and cook on low heat 6-8 hours on high heat or 3-4 hours on low heat. Serve over angel hair pasta. Makes 4-6 servings. Source: 101 More Things To Do With a Slow Cooker, by Stephanie Ashcraft and Janet Eyring, page 76.
Marinara and Mozzarella Lasagna
With two staples from the pantry shelf—dried pasta and a jar of marinara sauce—and some cheese, you can assemble this lasagna in about 5 minutes. A few hours later, you are serving perfect lasagna, right down to the rippled top layer and a dash of golden brown around the edges. All you do is break up the sheets so they fit in your cooker, and layer the ingredients. The moisture from the sauce in the slow cooker environment is plenty to cook the lasagna noodles perfectly every time. I use whole-milk mozzarella, but you can use any cheese or combination of cheeses you like. The 1-1/2-quart cooker makes a lovely dinner for two moderate eaters, with leftovers for another small meal or freezing. You can add a few additional layers if you want a deeper lasagna.
Cooker: 1-1/2 to 3 Quart
Setting and Cook Time: High For 3-1/2 to 4 hours
One 26-ounce jar marinara sauce of your choice
5 to 6 sheets no-cook oven-ready lasagna noodles (if you are using a 3-quart cooker, you will need 3 more sheets)
1/2 pound mozzarella cheese, sliced or cubed
1/4 cup grated or shredded Parmigiano-Reggiano, Pecorino Romano, or aged Asiago cheese
Spray the inside of the slow cooker with nonstick cooking spray, or wipe with an olive oil-soaked paper towel. Using a large spoon, spread 2 tablespoons of sauce over the bottom of the crock. Break one pasta sheet into pieces and cover the sauce; it doesn’t matter what shape or size the pieces are as long as they fit. Cover with 2 to 3 tablespoons of sauce and a layer of mozzarella cheese. Make 5 to 6 layers total, ending with the marinara sauce. Sprinkle the Parmigiano-Reggiano cheese over the top. The crock will be two-thirds to three-quarters full; the lasagna will collapse as it cooks.
Cover and cook on HIGH for 3-1/2 to 4 hours. Test for tenderness by piercing the lasagna with the tip of a sharp knife at 3 to 3-1/2 hours. The lasagna will be fine on the KEEP WARM setting for an additional 2 hours, if necessary. Serve hot, cutting the lasagna with a metal or plastic spatula.
Additions and Variations: If you like, you may add 2 to 3 layers of vegetables, such as cooked or fresh spinach leaves, roasted red peppers, leftover roasted mixed vegetables, thawed frozen or water-packed artichoke hearts, or sautéed mushrooms. The total cook time will increase by 30 minutes to 1 hour, depending on the addition. Serves 2 with leftovers.
Source: Not Your Mother’s Slow Cooker Recipes for Two, by Beth Hensperger.
Mushroom Barley Soup with Nasturtium Butter
Cooker:3 quarts
Setting and cook time: LOW for 6 to 7 hours
6 cups vegetable broth, canned or homemade
3 shallots. finely chopped
1 pound fresh white mushrooms, stems trimmed and thickly sliced
1/2 ounce dried porcine mushrooms, broken up
1 medium-size carrot, diced
2 stalks celery. diced
1/2 cup pearl barley
1/2 teaspoon dried thyme
Salt and freshly ground black pepper to taste
NASTURTIUM BUTTER:
1/4 cup (1/2 stick) unsalted butter at room temperature
1 to 2 small freshly picked unsprayed whole nasturtium flowers, rinsed, patted dry, and chopped
Place all of the ingredients except for the salt and pepper into the slow cooker. Cover and cook on LOW for 6 to 7 hours. Season to taste with salt and pepper.
To make the nasturtium butter, cream the butter with a fork in a small bowl or in a mini food processor until fluffy. Gently mash in the nasturtiums until evenly combined. Cover and refrigerate for up to 24 hours.
Ladle the hot soup into bowls. Top with a little dab of the flavored butter, and serve immediately. Freeze or refrigerate any leftover nasturtium butter for another use. Serves 2. Source: Not Your Mother’s Slow Cooker Recipes for Two, by Beth Hensperger. Pages 24-25.
Orange Chicken
6 boneless, skinless chicken breasts
1/4 cup molasses
2 tablespoons cider vinegar
2 tablespoons orange juice
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
1/8 to 1/4 teaspoon hot pepper sauce, optional
Place chicken in greased 4-1/2 to 6-quart slow cooker. Combine molasses, vinegar, orange juice, Worcestershire, mustard, and hot sauce is using. Pour sauce over top of chicken. Cover and cook on high heat for 3-4 hours on high or on low heat 7-9 hours. Serve with rice and fruit smoothies. Makes 4-6 servings. Source: 101 Things To Do With a Slow Cooker, by Stephanie Ashcraft and Janet Eyring, page 86.
Orange Teriyaki Chicken
Teriyaki is a marinade and a glaze at the same time, and it is one of the most popular Asian, flavorings for chicken. While it might suffer from overexposure because there are so many teriyaki sauces now on the market, it is delightful when made from scratch. The secret is the soy sauce-rice wine—brown sugar base that permeates the flesh and cooks up as a thin, flavorful glaze. Serve this over steamed rice.
Cooker: 1-1/2 to 3 quart
Setting and cook time: HIGH 2-1/2 to 3 hours
4 boneless, skinless chicken thighs
1/4 cup regular or low-sodium Japanese soy sauce
2 tablespoons mirin (rice wine) or dry sherry
1 tablespoon light or dark brown sugar
1 clove garlic, crushed
Grated zest of 1 small orange or tangerine
One 1-inch piece fresh ginger, peeled and thinly sliced
Spray the inside of the crock with nonstick cooking spray. Heat a small skillet over medium-high heat and add the chicken pieces in a single layer, with the smooth side (formerly the skin side) down. Cook for 2 to 3 minutes, to form a nice browned surface; turn the chicken and brown the second side. Transfer the chicken to the slow cooker, smooth side up.
Return the skillet to the stove, turn the heat to medium, and add the soy sauce, mirin, brown sugar, and garlic. Stir to heat and dissolve the brown sugar and any browned particles. Immediately pour the mixture over the chicken in the crock and add the zest and ginger slices. Cover and cook on HIGH for 2-1/2 to 3 hours. Serve hot. Serves 2. Source: Not Your Mother’s Slow Cooker Recipes for Two, by Beth Hensperger, page 109.
Pineapple Chicken
4 to 6 boneless, skinless chicken breasts
1/8 teaspoon pepper
paprika, to taste
1 can (20 ounces) pineapple tidbits, drained
2 tablespoons Dijon mustard
2 to 3 tablespoons soy sauce
1/4 teaspoon minced garlic
Place chicken in greased 3-1/2 to 5-quart slow cooker. Sprinkle with pepper and paprika. In a separate bowl, mix pineapple, mustard, soy sauce, and garlic together; pour over chicken. Cover and cook on high heat for 3-4 hours on high or on low heat 7-9 hours. Makes 4-6 servings. Source: 101 Things To Do With a Slow Cooker, by Stephanie Ashcraft and Janet Eyring, page 79.
Poached Turkey Tenderloin with Mango-Ginger Salsa
We poach chicken breasts by the dozens for salads and casseroles, even for a sliced chicken sandwich, but how often do we poach a turkey breast? Here is an ultra-simple recipe to show you how, using boneless turkey tenderloins, and the slow cooker is perfect for the job because it gently cooks the breast until it is oh-so-tender and moist. Here it is served in slices with a fruit salsa, but you may also skip the salsa and shred the poached turkey for use in other recipes, or freeze it for later use. One tenderloin will feed two people.
Cooker: 1-1/2 or 3 quart
Setting and cook time: HIGH for 2-1/2 to 3 hours
1-1/4 to 1-1/2 pounds turkey tenderloins, left whole
Salt and freshly ground black pepper to taste
1/2 cup chopped celery with leaves
4 green onions, cut into 2-inch pieces
2/3 cup dry white wine
Mango-Ginger Salsa:
1 medium-size mango, peeled, pitted, and diced
1 medium-size tomato, seeded and diced
1/3 cup diced red bell pepper
3 tablespoons minced red onion
1 tablespoon minced fresh mint
2 teaspoons grated fresh ginger
Juice of 1 lime
Salt to taste
Spray the inside of the crock with nonstick cooking spray. Arrange the tenderloins in a single layer in the bottom of the crock. Sprinkle with salt and pepper. Add the celery and onions, then the wine and enough hot water just to cover the turkey. Cover and cook on HIGH for 2-1/2 to 3 hours, until the turkey is white throughout: when cut with a knife. The internal temperature will be I70°F. Let stand in the hot broth, uncovered, for 15 minutes.
To make the salsa, combine the mango, tomato, bell pepper, onion, mint, ginger, lime juice, and salt in a small bowl. Cover and let stand at room temperature for about 1 hour. (The salsa can be prepared several hours in advance and refrigerated, but it should be served at room temperature.)
Remove the turkey from the broth to a plate or cutting board and discard the liquid and vegetables. When cool enough to handle, thinly slice across the grain and serve with the fruit salsa.
If you wish to use the poached turkey for another recipe, chop or shred and proceed as directed. Or you may cool the turkey completely in its liquid, then transfer to an airtight container and refrigerate in the liquid for up to 2 days. If not using within 2 days, cool and portion the meat into plastic freezer bags and freeze for up to 2 months. Serves 2 with leftovers; makes about 4 cups shredded or chopped turkey meat. Source: Not Your Mother’s Slow Cooker Recipes for Two, by Beth Hensperger, page 124-125.
Red Curry Chicken Braised in Coconut Milk
Chicken braised in coconut milk is a staple in Indonesian and Malay tropical cuisines. I just adore dried mango, and here is a wonderful way to feature it. As it cooks with the savory coconut milk sauce, it will soften and add a luscious sweetness to the cooking juices. Look for the plump, finger-size ripe red chile in the produce bins; it is known in ethnic markets by its Indian name, lal mirch. Since it is a ripe version of an immature green chile, the heat will be subdued. Thai red curry paste is a commercially available product and a traditional seasoning in Southeast Asian dishes; it has a completely different taste from Indian curries. Serve this over steamed white or brown jasmine rice.
Cooker: 1-1/2 to 3 quart
Setting and cook time: HIGH for 2-1/2 to 3 hours
| For two servings: | For four servings: |
|---|---|
| 1 red chile, seeded | 2 red chiles, seeded |
| 1 tablespoon red curry paste | 2 tablespoons red curry paste |
| 1 medium-size yellow onion, chopped | 2 medium-size yellow onions, chopped |
| One 1-1/2-inch chunk fresh ginger, peeled | One 3-inch chunk fresh ginger, peeled |
| 1 tablespoon freshly squeezed lime juice | 2 tablespoons freshly squeezed lime juice |
| 1 tablespoon Asian sesame oil | 2 tablespoons Asian sesame oil |
| 1 tablespoon low-sodium soy sauce | 2 tablespoons low-sodium soy sauce |
| 1 tablespoon honey | 2 tablespoons honey |
| Pinch of salt | Pinch of salt |
| 2 to 3 boneless, skinless chicken breast halves, trimmed of fat | 4 to 6 boneless, skinless chicken breast halves, trimmed of fat |
| One 13.5-ounce can coconut milk | 2 (13.5-ounce) cans coconut milk |
| 1/2 cup chopped dried mango pieces | 1 cup chopped dried mango pieces |
Place the chile, red curry paste, onion, ginger, lime juice, sesame oil, soy sauce, honey, and salt in a food processor and process until smooth to make a loose puree. Scrape into a heavy quart-size zipper-top plastic bag. Add the chicken and mix around to coat completely with the paste. Refrigerate for at least 2 hours or overnight. Can try to FREEZE it at this point, but it may get too hot from the spices.
Place the chicken in the slow cooker. Without shaking it, open the can of coconut milk. Carefully spoon off the top one-third of the liquid in the can (about 1/2 cup) and add it to the chicken. (The thick portion on top is called the coconut cream; reserve the remaining coconut milk for another purpose.) Stir well to distribute the ingredients and coat the chicken with coconut cream. Add the mango pieces and stir again. Cover and cook on HIGH for to 2-1/2 to 3 hours. Serve hot. Serves 2. Source: Not Your Mother’s Slow Cooker Recipes for Two, by Beth Hensperger, pages 102-103.
Slow-Cooked Pulled Barbecue Chicken
This recipe was contributed by Minneapolis-based food writer and cooking teacher Mary Ellen Evans. “I’ve taught this in classes and served it to company,” she says. “It’s always a hit.” The secret? A nice little addition of smoky-hot chipotle chile powder. You can double or triple this recipe if you are having company, but don’t wait to make this easy and especially tasty casual recipe. Serve with coleslaw and baked beans.
Cooker: 1-1/2 to 3 quart
Setting and cook time: LOW for 7 to 8 hours
| For two servings: | For four servings: |
|---|---|
| 1 small white or yellow onion, chopped | 2 small white or yellow onion, chopped |
| 1 small clove garlic, minced | 2 small clove garlic, minced |
| 4 boneless, skinless chicken thighs | 8 boneless, skinless chicken thighs |
| 1/2 cup ketchup | 1 cup ketchup |
| 2 tablespoons cider vinegar | 4 tablespoons cider vinegar |
| 2 tablespoons light brown sugar | 4 tablespoons light brown sugar |
| 1 tablespoon olive oil | 2 tablespoon olive oil |
| 1-1/2 teaspoons Worcestershire sauce | 3 teaspoons Worcestershire sauce |
| 1/2 teaspoon chili powder | 1 teaspoon chili powder |
| 1/4 teaspoon chipotle chile powder | 1/2 teaspoon chipotle chile powder |
| 1/4 teaspoon salt | 1/2 teaspoon salt |
| 2 to 4 soft hamburger buns | 4 to 6 soft hamburger buns |
Sprinkle the onion and garlic over the bottom of the crock and arrange the chicken thighs on top.
In a small bowl, stir together the ketchup, cider vinegar, brown sugar, oil, Worcestershire sauce, chili powder, chipotle chile powder, and salt; pour over the thighs. Cover and cook on LOW for 7 to 8 hours, until the chicken is fork-tender and pulls apart easily.
Remove the chicken from the slow cooker. With two forks, pull apart the meat into shredded chunks; return to the slow cooker and stir to combine. Cover and leave on the KEEP WARM setting until ready to serve. Serve spooned onto warmed hamburger buns. Serves 2. Source: Not Your Mother’s Slow Cooker Recipes for Two, by Beth Hensperger, page 108.
Slow-Cooker Honey Garlic Chicken and Veggies
The recipe calls for bone-in, skin-on chicken thighs, which I highly recommend using if you decide to broil the chicken at the very end to help crisp up the skin. But this is a completely optional step so if you decide to skip this, it is best to use boneless, skinless chicken thighs (or boneless, skinless chicken breasts). You can’t go wrong either way!
CHICKEN:
8 bone-in, skin-on chicken thighs
16 ounces baby red potatoes, halved
16 ounces baby carrots
16 ounces green beans, trimmed
2 tablespoons chopped fresh parsley leaves
FOR THE SAUCE:
1/2 cup reduced sodium soy sauce
1/2 cup honey
1/4 cup ketchup
2 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
- In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
- Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time.
OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.
Source: https://damndelicious.net/2015/06/05/slow-cooker-honey-garlic-chicken-and-veggies/
Smoky Chipotle Turkey Breast
Here I use a non-tomato-based barbecue sauce created by Jacqule Hiquera McMahan for her self-published Chipotle Chile Cookbook (Olive Press, 1994); it is perfect for the slow cooker and, used as a cooking glaze, makes this turkey breast incredibly special. Serve with roasted seasonal vegetables and a green salad. Or go straight to making hot open-faced sandwiches with melted Monterey Jack cheese and a cranberry sauce.
Cooker: 3 quart, oval preferred
Setting and cook time: HIGH for 4 to 5 hours
Honey-Chipotle Glaze:
1 clove garlic, peeled and left whole
2 tablespoons chopped fresh cilantro
2 tablespoons chipotle paste (see Note)
2 tablespoons honey
2 tablespoons apple cider vinegar
1 tablespoon brown sugar
1 tablespoon whole-grain Dijon mustard
Pinch of salt
Pinch of ground cumin
1 large yellow onion, sliced
One (2-1/2 to 3-pound) bone-in turkey breast half
1/4 cup beer of your choice
1 lime, sliced
To make the glaze, place the garlic and cilantro in a small food processor; pulse to chop finely. Add the chipotle paste, honey, vinegar, brown sugar, mustard, salt, and cumin; process for 30 seconds to make a smooth puree.
Spray the inside of the crock with nonstick cooking spray. Arrange the onion slices in the bottom of the slow cooker. Place the turkey breast, breast side up, on top of the onions; pour in the beer. Spread all of the honey-chipotle glaze over the surface of the turkey. Cover the surface of the breast with the lime slices. Cover and cook on HIGH for 4 to 5 hours. Don’t peek. The turkey is done when the internal temperature reaches 170°F to 180°F on an instant-read thermometer.
When the turkey is cooked, remove with tongs from the crock and place on a platter; cover with foil and let stand for 10 minutes before carving. There will be plenty of liquid from the turkey. Strain the cooking liquid through a cheesecloth-lined colander and press to squeeze the juice from the onions. Place the liquid in a small saucepan. Heat to boiling and reduce a bit. Serve the turkey sliced with the juice on the side. Serves 2 with leftovers. Source: Not Your Mother’s Slow Cooker Recipes for Two, by Beth Hensperger, pages 118-119.
Note: Since I don’t like to fuss with rehydrating dried chiles or opening a new can of them every time I want some chipotles, I puree the contents of a can of chipotles in adobo sauce in the food processor, a tip a la Jacquie the chile queen. I then scrape the mixture into an airtight glass jar and keep it in the refrigerator. It is a snap to stir into a glaze, as above, or into mayonnaise, a pot of chili, sauces, or soups. This keeps for several months and is an incredible convenience.
An alternate method for preserving an opened can of chipotles is to freeze the chiles individually on a parchment paper-lined plate. When frozen, place them in a small freezer bag, and you will be able to remove individual chiles when you need them.
Sopa De Caera with Chicken, Tofu, Avocado and Beans
Cooker: 3 Quarts
Setting and cook time: HIGH for about 3 hours
1/2 cup chopped white onion
1 clove garlic, minced
1/4 cup plus 3 tablespoons chopped fresh cilantro leaves
2 tablespoons uncooked long-grain white or brown rice or converted rice
1 cup canned baby white beans, or pinto beans, rinsed and drained
Pinch of crumbled dried oregano or marjoram
Pinch of red pepper flakes
3 cups chicken broth
1 cup shredded rotisserie chicken meat
1/2 cup cubed extra-firm tofu
Pinch of salt
A few grinds of black pepper
1/2 cup chopped, seeded tomato
1/2 cup cubed avocado
Juice of 1 lime
2 tablespoons sour cream, garnish
2 to 4 lime wedges for serving
Combine the onion, garlic, 3 tablespoons of the cilantro, rice, beans, oregano, red pepper flakes, and broth in the slow cooker. Cover and cook on HIGH 3 hours, until the onions and rice are cooked.
Add the shredded chicken, tofu, remaining 1/2 cup cilantro, and salt and pepper. Cover and cook for another 30 minutes. Right before serving, stir in the tomato, avocado, and lime juice. Serve immediately, with sour cream if desired. Pass lime wedges for squeezing. Serves 2. Source: Not Your Mother’s Slow Cooker Recipes for Two, by Beth Hensperger. Page 33.
Southwestern Chicken
2 cans (15-1/4 ounces each) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 jar (16 ounces) chunky salsa, divided
6 boneless skinless chicken breast halves
1 cup (4 ounces) grated cheddar cheese
Sour cream for serving
Warm flour tortillas for serving
In a slow cooker, combine the corn, black beans, and 1/2 cup salsa. Top with chicken; pour the remaining salsa over chicken. Cover and cook on high for 3-4 hours or on low for 7-8 hours, or until the meat juices run clear. Remove chicken from slow cooker and shred or slice. Return chicken to slow cooker. Sprinkle with cheese; cover until cheese is melted, about 5 minutes. Yield: 6 servings. Source: Taste of Home Casseroles, 2006, page 32.
Sticky Chinese Chicken Wings
Chicken wings, once the last part of the chicken one would want to eat, often look like frog’s legs to me, with their spare little shank of meat and drumette section. They are sort of an international food, as they take to all sorts of marinades, each one better than the last. Here is an Asian style and one of the most popular flavorings in which to cook chicken wings, next to Southern barbecue sauce. While deep-frying wings is popular, slow cooking them on high heat is really easy and not messy at all. You can make a whole dinner out of these chicken wings.
Cooker: 3 quart
Setting and cook time: HIGH for 1-1/2 to 2 hours
1/3 cup soy sauce
1/4 cup dry red wine
1/4 cup sugar
1 clove garlic, crushed
1 teaspoon grated fresh ginger
2 pounds chicken wings, bony wing tips cut off and disjointed, or 1-1/2 pounds chicken drumettes
Spray the inside of the crock with nonstick cooking spray. Mix the soy sauce, red wine, sugar, garlic, and ginger in a heatproof bowl. Heat in the microwave briefly to melt the sugar.
Place the chicken wings in the slow cooker and pour over the soy-wine marinade; toss with a wooden spoon to coat. Cover and cook on HIGH for 1-1/2 to 2 hours. Stir gently halfway through cooking with a wooden spoon, bringing the wings on the top to the bottom to coat with sauce. Serve hot with lots of napkins. Serves 2. Source: Not Your Mother’s Slow Cooker Recipes for Two, by Beth Hensperger, page 112.
Tomatillo Pork and Mushrooms
This was originally a recipe from Sunset magazine contributed by a home cook specifically for weekday meals. I went nuts with the convenience of using the two store-bought green Mexican sauces and loved the combination with mushrooms, not often included in Latin recipes, I adapted it for the slow cooker and it took on a new life. Serve with quinoa or rice and corn tortillas.
Cooker: 3 quart
Setting and cook time: HIGH for 3 to 3-1/2 hours, or LOW for 5 to 6 hours
1-1/4 to 1-1/2 pounds boneless pork loin or shoulder, cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 medium-size yellow onion, chopped
3/4 pound white mushrooms, thickly sliced
1 clove garlic, minced
One (28-ounce) can green enchilada sauce
One (7-ounce jar) salsa Verde (tomatillo salsa)
1/4 cup chopped fresh cilantro
Season the pork with the salt and pepper. In a large skillet over medium-high heat, heat the oil until very hot. Add the pork and cook until browned on all sides, 3 minutes. Transfer to the slow cooker. Add the onion, mushrooms, garlic, and the two sauces to the crock. Cover and cook on HIGH for 3 to 3-1/2 hours (or on LOW for 5 to 6 hours), until the pork is tender enough to cut with a fork.
Stir in the cilantro. Serve hot. Serves 2. Source: Not Your Mother’s Slow Cooker Recipes for Two, by Beth Hensperger, page 146.
Turkey Shiitake Meatloaf
Be sure to use the dark meat, which is half thigh and leg meat; it makes a meatloaf that holds together properly. The breast meat alone is too dry and will fall apart. Jesse uses the mushrooms raw, as in this recipe; I often quickly precook the mushrooms and evaporate some of the liquid in a bit of butter in a hot skillet. This is best made in an oval cooker if you want a traditionally shaped loaf.
Cooker: 1-1/2 to 3 quart
Setting and cook time: LOW for 6 to 7 hours, or HIGH for 3 to 4 hours
1-1/4 pounds ground dark turkey meat
2 eggs, beaten
1/2 large yellow onion
1 medium-size carrot, cut into chunks (or grated)
1/3 cup ketchup, plus 1/2 cup for glazing
2 teaspoons Worcestershire sauce
1 tablespoon dried Italian herbs
1-1/2 teaspoons salt
1/4 teaspoon freshly ground black or white pepper
1/3 cup fresh bread crumbs
5 ounces shiitake mushrooms, stems trimmed and coarsely chopped
2 tablespoons chopped fresh Italian parsley
Place the ground turkey and eggs in a large mixing bowl. In a food processor. chop the onion and carrot; add to the meat. Add 1/3 cup of the ketchup, the Worcestershire sauce, Italian herbs, salt, pepper, and bread crumbs. Using your hands or a large fork, mix gently but thoroughly, being careful not to compact the meat. Divide the meat in half, shaping one piece into a flat oval (or circle, depending on the shape of your slow cooker) about 8 inches long; sprinkle with the mushrooms and parsley. Then place the rest of the meat mixture on top and pinch the sides to seal the mushrooms inside. Use your hands to shape into a nice fat oval or circle.
Spray the inside of the crock with nonstick cooking spray. Make an aluminum foil “cradle” that will help you easily remove the meatloaf from the cooker when it is done. Tear a sheet of foil that is about 14 inches long. Fold in half lengthwise, then in half again lengthwise to make a strip about 3 inches wide. Place the foil strip into the crock lengthwise. The edges of the foil strip will come up the sides of the crock. Place the meat mixture into the crock, on top of the strip, reshaping as necessary. You can also place the meatloaf on a tiny foil-wrapped trivet that fits in your crock, if you like your meatloaf cooked out of its juices. Spread the remaining l/2 cup ketchup over the top. Cover and cook on LOW for 6 to 7 hours (or on HIGH for 3 to 4 hours), until an instant-read thermometer inserted into the center of the meatloaf reads 160°F to 165°F.
To serve, lift the meatloaf onto a cutting board or serving platter, using the foil handles; let stand for 15 minutes before slicing. Slide out and discard the foil strip. Slice the meatloaf and serve hot, or refrigerate and serve cold the next day. Serves 2 with leftovers. Source: Not Your Mother’s Slow Cooker Recipes for Two, by Beth Hensperger, pages126-127.
Side Dishes
Fresh Corn Risotto
Cooker: 1-1/2 quart
Setting and Cook Time: HIGH for 2 to 2-1/2 hours; corn added after 1-1/2 hours
1 tablespoon olive oil
1 large shallot, finely chopped
1 cup Arborio rice
3 cups chicken broth
2 years yellow or white corn, shucked and kernels off
2 tablespoons unsalted butter
Salt and freshly ground pepper to taste
1/4 cup grated Parmigiano-Reggiano or aged Asiago cheese, plus more for serving
1 plum tomato (optional), seeded and chopped
1 tablespoon minced fresh basil
In a small sauté pan over medium heat, warm the oil. Add the shallot and rice and cook, stirring occasionally, for a few minutes, until the rice turns chalky and is coated with the butter. Scrape into the slow cooker with a heatproof rubber spatula. Add the broth.
Cover and cook on HIGH for 1-1/2 hours. Stir in the corn and re-cover quickly. Cook for another 30 minutes to 1 hour. The risotto should be only a bit liquid, and the rice should be al dente, tender with just a touch of tooth resistance. Add the butter and season with the salt and pepper. Cover and wait a minute for the butter to soften. Stir in the cheese, the tomato, if using, and the basil. Serve the immediately, passing additional cheese for sprinkling. Serves 2. Source: Not Your Mother’s Slow Cooker Recipes for Two, by Beth Hensperger. Page 78.
Red Wine Risotto with Mushrooms
Cooker: 1-1/2 quart
Setting and Cook Time: HIGH for 2 to 2-1/2 hours
| Two Servings | Four Servings |
|---|---|
| 2-1/2 tablespoons unsalted butter | 5 tablespoons unsalted butter |
| 1/4 cup finely chopped onion or 2 shallots, minced | 1/2 cup finely chopped onion or 4 shallots, minced |
| 1 small clove garlic, minced | 2 small cloves garlic, minced |
| 4 ounces fresh mushrooms, thickly sliced | 8 ounces fresh mushrooms, thickly sliced |
| 1 cup Aborio, Vialone nano, or Carnarli rice | 2 cups Aborio, Vialone nano, or Carnarli rice |
| 2-1/2 cups chicken broth | 5 cups chicken broth |
| 1/2 cup full-bodied red wine, such a Chianti or Merlot | 1 cup full-bodied red wine, such a Chianti or Merlot |
| 1/4 teaspoon salt | 1/2 teaspoon salt |
| 1/3 cup grated Parmigiano-Reggiano cheese | 2/3 cup grated Parmigiano-Reggiano cheese |
In a small sauté pan over medium heat, melt 1-1/2 tablespoons of the butter. Add the onion, garlic, and mushrooms and cook until soft, 2 minutes. Add the rice and cook for 1 minute, stirring, to coat the grains. Scrape the mixture into the slow cooker with a heatproof rubber spatula. Add the broth, wine, and salt.
Cover and cook on HIGH for 2 to 2-1/2 hours, until all the liquid is absorbed but the rice is still moist. Stir in the remaining 1 tablespoon of butter. Sprinkle with the cheese and serve immediately.
Serves 2. Source: Not Your Mother’s Slow Cooker Recipes for Two, by Beth Hensperger. Page 76.
Slow-Baked Macaroni and Cheese
Cooker: 3 quart
Setting and Cook Time: HIGH for 30 minutes, then LOW for 2 to 2-1/2 hours
1-1/2 cups milk
one 12-ounce can evaporated milk
3 large eggs
1/4 cup (1/2 stick) unsalted butter, melted
1/2 teaspoon salt
3 cups (12 ounces) shredded Italian fontina cheese
1/2-pound elbow macaroni or mini penne tubes, precooked and drained
freshly ground black pepper to taste
1/2 cup grated Parmesan cheese
Spray the bottom and sides of the inside of the slow cooker with nonstick vegetable spray, or grease with olive oil. Combine the milk, evaporated milk, eggs, butter, and salt in the slow cooker and whisk until smooth, by hand or sing an immersion blender. Add the fontina cheese and macaroni, then grind plenty of black pepper all over; gently stir with a rubber spatula to coat evenly. Sprinkle the Parmesan cheese on the top. Cover and cook on HIGH for 30 minutes.
Reduce the temperature to LOW and cook for 2 to 2-1/2 hours, until the custard is set in the center and the pasta is tender. The macaroni and cheese may sit in the cooker on KEEP WARM setting for 30 minutes before serving.
Slow Cooker Risotto Basics
There are three distinct steps to making perfect risotto in the slow cooker that are similar to making a rice pilaf: cooking the onion and rice, adding the stock and other ingredients, and adding the butter and cheese to finish, known as creaming.
Risotto is made by first sautéing chopped onion, then the rice, in butter (or half butter and half olive oil). Place the butter, in pieces, in a sauté pan over medium-high heat. Butter as the cooking fat is traditional for sautéing the onion, but these days a bit of olive oil can be added, or maybe some pancetta. Add chopped onion, leek, or shallot to the pan; cook until soft and any exuded liquid evaporates. If using wine, add and cook for a minute or so. Add the measured amount of rice to the hot butter and onion; stir with a wooden spoon. The rice will gradually heat up and gently sizzle. Stir occasionally and gently to coat all the grains. Give the rice a full 1 to 2 minutes to cook. This pre-cooks the outer coating of the rice to keep the grains separate.
Scrape the hot rice mixture into the slow cooker with a heatproof rubber spatula. Add the stock (never water) all at once, and any other ingredients as specified in the recipe. Stir a few times. Cover and cook on HIGH. You may open the slow cooker once or twice during cooking to stir gently, but this is optional. You will have 3 to 4 times as much liquid as rice, and there will be less evaporation with the cover closed than when you cook it on the stovetop. Never add wine at the end; it will taste too bitter and the alcohol will not be cooked off, affecting the delicate taste of your risotto.
Check the rice for tenderness at 2 hours, and either continue cooking as necessary or turn off the machine. With a plastic or wooden spoon, stir the risotto a few times, adding the butter and cheese or cream. The bit of butter swirled in at the end of cooking is very traditional but optional. Risotto is best served immediately (it thickens dramatically as it stands at room temperature), but in a pinch will keep on the KEEP WARM setting for up to an hour. A warm shallow soup bowl is nice for serving, along with a soup spoon, but correct risotto etiquette dictates the use of a fork, with more Parmesan cheese for sprinkling (use as much as you like) and the pepper grinder close by. Source: Not Your Mother’s Slow Cooker Recipes for Two, by Beth Hensperger, page 73.
© 1999-2020 www.partain.com