Archive for the ‘Slow Cooker’ Category

Robin made this and it was a massive hit – not to mention it feeds your family for a week. Put it on buns, mix it with some rice, hide it in a taco shell – it’s a free for all. I have my pork defrosted and will be doing it tomorrrow!


3-1/2 lb (1.75 kg) pork shoulder blade_roast
3/4 tsp (4 mL) each salt and pepper
2 tbsp (25 mL) vegetable_oil
2 onions, diced
4 cloves garlic, minced
1 tsp chili_powder (you judge how much chili to use)
2 tsp (10 mL) ground coriander
2 bay leaves
1/4 cup (50 mL) tomato_paste
1 can (14 oz/398 mL) tomato_sauce
2 tbsp (25 mL) each packed brown_sugar and cider_vinegar
2 tbsp (25 mL) Worcestershire_sauce
2 green_onions, thinly sliced


Sprinkle pork with salt and pepper. In Dutch oven, heat oil over medium-high heat; brown pork all over. Transfer to slow cooker.

Add onions, garlic, chili powder, coriander and bay leaves to Dutch oven; fry, stirring occasionally, until onions are softened, about 5 minutes.

Add tomato paste; cook, stirring, until darkened, about 2 minutes. Add tomato sauce, sugar, vinegar and Worcestershire sauce, scraping up any brown bits from bottom of pan. Pour into slow cooker. Cover and cook on low until pork is tender, 8 to 10 hours.

Transfer pork to cutting board and tent with foil; let stand for 10 minutes. With two forks, shred or “pull” pork.

Meanwhile, pour liquid from slow cooker into large saucepan; skim off fat. Bring to boil over high heat; boil vigorously until reduced to 3 cups (750 mL), about 15 minutes. Discard bay leaves.

Add pork; reduce heat and simmer until hot, about 4 minutes. Sprinkle with green onions.


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I can’t even take credit for this one.  My hubby made it in the slow cooker and….wait for it….both my girls loved it.  Can you believe it.  Serve it over rice or with some naan.  I know it looks daunting, but it’s not and it makes a ton.  You will have enough for another meal if you freeze the leftovers.

6 large chicken breasts, chopped into large chunks (I suggest using skinless boneless thighs as the breasts are very dry when slow cooked)
1 tablespoon flour or 2 tablespoons cornflour
2 large onions, chopped
3 -4 garlic cloves, chopped finely
1 -2 tablespoon extra virgin olive oil
1 inch fresh gingerroot, finely chopped
6 ounces dried apricots
2 tablespoons tomato paste
2 (14 ounce) cans chopped tomatoes
2 (14 ounce) cans chickpeas
3 tablespoons honey
1/2 pint chicken stock
1 pinch saffron or 1 teaspoon turmeric
4 teaspoons ras el hanout spice mix ( or make up spice mix below)
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon cayenne pepper (optional)
salt and black pepper

2 carrots, peeled & diced (definitely add these and I would even throw in 2 small potatoes)

PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!
Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
Add herbs,spices & finely chopped ginger with salt & pepper to taste.
Finally add tinned tomatoes & mix well.
Pour the above tomato,onion & spice mix into slow cooker or tagine.
Add chicken & chickpeas & mix well.
Add dried apricots making sure they are covered by juice. (Add the carrots if using.).
Give it a gentle but good stir to mix everything together well.
Crock Pot or Slow Cooker – Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours.

Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.


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I’ve rediscovered my slow cooker and we’re back in love.  The last 2 weeks I’ve made at least 2 meals a week in the slow cooker.  From ribs to this stew, they’ve all been a hit.

2 to 3 medium potatoes, peeled, cubed
1 tablespoon cooking oil
1 to 1 1/2 pounds Italian sausages
1 large clove garlic, minced
1/2 cup chopped onion
1 can (15 ounces) stewed tomatoes
2 cups chicken broth
1 can (6 ounces) tomato paste
1 1/2 teaspoons dried oregano
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper
2 medium green bell peppers, seeded, chopped

Lightly grease or spray slow cooker; place potatoes in bottom of pot.In a large skillet, heat oil over medium heat. Add sausage links and brown. (I actually didn’t do this.  I just threw it all in the slow cooker).  Slice links into 1-inch pieces and transfer to slow cooker. Add garlic and onion.  In a separate bowl, combine tomatoes, chicken broth, tomato paste, oregano, salt, and pepper; stir to blend.  I did this all the night before (including chopping the potato) and then put it all in the crockpot before heading to work.

Pour mixture over the sausages in crockpot. Cover and cook on LOW setting 8 to 10 hours, until potatoes are tender. Add bell pepper about 1 hour before serving (I actuallly added the pepper at the beginning and it was fine).

Serve as is, with crusty bread, or with rice.


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Slow Cooker Chilli

This comes from Joanne.  She says its a family fave.
Doesn’t get much easier than this!

2lbs of ground beef (Jo prefers turkey)
1 large onion diced
28 oz can diced tomatoes
1 or 2 – 16oz cans of kidney beans
4 oz can of diced green chilies
1 cup of water
2 garlic cloves minced
2 tbsp mild chili powder
2 tsp of salt
1 tsp of pepper
2 tsp of ground cumin

Brown the meat and onion in a skillet and drain – place in slow cooker on high.
Stir in remaining ingredients cook on high for 30 minutes reduce to low and cook for 4 – 6 hour.
Serve with shredded cheese and chips.

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1 tablespoon olive oil
coarse salt and ground pepper
1 can whole tomatoes in puree (28 ounces)
1 large onion, cut into 8 wedges
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried and crumbled)
3 pounds beef chuck roast, trimmed and halved crosswise
4 garlic cloves, halved lengthwise
1 1/4 pounds small white potatoes,scrubbed

With a sharp paring knife, cut 4 slits in beef roast; stuffslits with half the garlic.
Generously season beef with 1 1/2 teaspoons salt and 1 teaspoon pepper.
In a large skillet, heat oil over high heat, swirling to coat bottom of pan.
Cook beef until browned on all sides, about 5 minutes.

In a 5-quart slow cooker, combine beef, onion, potatoes,tomatoes (with puree), rosemary, and remaining garlic.
Cover; cook on high setting until meat is fork-tender, about6 hours (do not uncover while cooking).

Transfer meat to a cutting board; thinly slice, and discard any gristle.
Skim fat from top of sauce.
To serve, divide beef and vegetables among bowls; generously spoon sauce over top.

… another ripped by Cathy from Martha. Thanks again, Martha.

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