Slow Cooker Recipes

3 pounds boneless lean lamb, cut in 1-inch cubes, or lamb stew meat
1/2 cup flour
4 tablespoons canola oil, divided
2 cups onion, vertically sliced
4 cups carrots, thinly sliced on the diagonal
2 tablespoon country Dijon mustard
3/4 teaspoon dried thyme leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon coarse ground black pepper
2 (14-ounce) cans lower sodium chicken broth
2 cups dried apricots, quartered
Chopped fresh mint

1. In a large plastic bag, combine lamb and flour; toss well. In a large nonstick skillet, heat 3 tablespoons oil over medium-high heat. Add lamb, in batches, and cook until browned on all sides. Transfer to a large slow cooker.
2. Add remaining 1 tablespoon oil to skillet, add onion and carrots, and cook 4 minutes. Add to slow cooker. Add mustard, thyme, salt, pepper, broth and apricots to slow cooker; stir well. Cover and cook on low for 5 hours or until lamb is tender. Garnish with chopped mint. Serves 12.

By Jean Kressy, "Good Food Fast," March 2006

Per serving: 286 calories, 11g fat, 26g prot., 21g carbs, 3.5g fiber, 630mg sodium

3 teaspoons canola oil, divided
8 sweet Italian sausages (about 1 1/2 pounds)
3 cups vertically sliced sweet onion
1 1/2 cups green bell pepper, cut in thin strips
1/2 cup diced celery
2 tablespoons tomato paste
3/4 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
1/2 cup ale
2 bay leaves

1. In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Add sausages and cook until brown on all sides. Remove to a plate lined with paper towels and blot with towels.
2. Add remaining 2 teaspoons oil to skillet, and add onion, green pepper and celery. Cook, stirring occasionally, for 10 minutes or until onion is lightly browned. Remove from heat and stir in tomato paste, salt, pepper and ale. Spoon half the onion mixture into medium-size slow cooker. Top with sausages and bay leaves and layer remaining vegetables on top. Cover and cook on low for 4 hours or until sausages are cooked through. Remove bay leaves. Serves 4 to 6.

By Jean Kressy, "Good Food Fast," March 2006

Per serving: 373 calories, 18g fat, 30g prot., 22g carbs., 3.5g fiber, 1430 sodium.

Sauce:
5 cloves garlic, chopped
2 cups orange juice
2 cups coffee
2 cups brown sugar
16 ounces ketchup
3 cups balsamic vinegar
1 cup molasses
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
2 beers

8 pound pork butt
10 cloves garlic

1. Combine all ingredients for sauce in a large pan and bring to a simmer. Continue to cook for 45 minutes at a low simmer, stirring occasionally to keep the sugar from scorching on the bottom of the pan.
2. Preheat oven to 425F.
3. Using a small paring knife, cut deep slits into the pork and insert garlic cloves all around. Rub pork with oil and season liberally with salt and freshly ground pepper. Place pork on a rack and put in the oven for 25 minutes. The high heat will sear the meat all around and give it a nice crust.
4. Place the pork in a Crock-Pot BBQ Pit and cover with the sauce. Place the setting on Low and cook for 8 to 10 hours. Serves 8 to 10.

Recipe by Tony Aiazzi, Charlie Palmer Restaurant Group. Courtesy of Crock-Pot.

8 pounds chicken pieces—breasts, thighs and drumsticks
5 cups red wine
8 strips bacon, cut into 1/2-inch strips
8 springs thyme
6 garlic cloves, peeled and thinly sliced
4 cups quartered button mushrooms
4 cups thinly sliced onions
2 tablespoons butter
1/3 cup flour
2 cups chicken broth
1 bunch Italian flat leaf parsley, washed, stemmed and coarsely chopped

1. The day before cooking the dish, place chicken in a shallow container in a single layer. Pour wine over and add sliced garlic. Cover and refrigerate to let marinate overnight.
2. Cook the bacon in a sauté pan until crispy. Remove bacon to a plate lined with paper towels, leaving rendered fat in pan.
3. Add mushrooms to pan and sauté until lightly golden brown. Add onions and continue to sauté until they are well caramelized. Reduce the heat to low and melt in butter and then incorporate flour. Continue to cook for 5 minutes, then season and remove from heat.
4. Remove chicken from marinade, season with salt and freshly ground pepper, and dust skin sides lightly with flour. Sauté the pieces of chicken, skin side down, until golden brown and then add to the Crock-Pot slow cooker.
5. Add red wine marinade to a saucepot and slowly bring to a simmer. Simmer for a few minutes, skimming sway impurities that rise to the top. Add chicken broth and onion and mushroom mixture and heat through. Adjust seasonings and then pour over chicken. Cover slow cooker and cook on High for 30 minutes. Reduce temperature setting to Low and continue to cook for 3 more hours.
6. Serve with sauce and garnish with the crisp bacon and parsley. Serves 4 to 6.

Recipe by Tony Aiazzi, Charlie Palmer Restaurant Group. Courtesy of Crock-Pot.