The slow cooker (or crockpot) may be one of the greatest inventions of humankind.
It's a convenience I've only recently embraced, and I could kick myself for not discovering it sooner. I thought that simply throwing a bunch of ingredients in a pot and walking away for four hours or more could never result in anything that came up to my somewhat exacting standards. I couldn't have been more wrong. In the past months I've been in recovery from knee surgery and standing up to cook elaborate meals hasn't been in the cards. Enter the crockpot, and from its shiny black, ceramic liner have come some pretty exemplary soups, stews and braised meats. Here are some of the recipes I've tried, and they're all winners.
Chicken Enchilada Soup
2 boneless skinless chicken breasts (about 1 pound)
2 cups low-sodium chicken broth
One 284-ml can red enchilada sauce
One 540-ml can black beans, rinsed and drained
One 398-ml can diced tomatoes, with juice
One 341-ml can whole-kernel corn, drained
1 clove garlic, minced
1 medium white onion, peeled and diced
2 tsp chili powder
1 tsp ground cumin
1 tsp granulated sugar
1 tsp salt, or to taste
Freshly ground black pepper to taste
Garnishes: Chopped fresh cilantro, shredded cheddar and/or Monterey Jack cheese, sour cream, crumbled tortilla chips
Place the chicken breasts in the bottom of the slow cooker then add all the remaining ingredients and stir gently to combine, leaving the chicken on the bottom of the pot. Cook for three to four hours on high heat, or six to eight hours on low heat, until the chicken is cooked through and shreds easily. Shred the chicken with two forks and stir shreds back into the slow cooker. Top each serving with desired selection of garnishes. Makes six servings.
Source: gimmesomeoven.com
Slow Cooker BBQ Ribs
Pork baby back ribs, about 2¾-3 lbs
1 Tbsp brown sugar
1 tsp seasoned salt
½ tsp freshly ground black pepper
1½ cups favourite purchased barbecue sauce
1 Tbsp Dijon mustard
½ tsp Cajun seasoning (optional)
In a small bowl, stir together the brown sugar, seasoned salt and pepper. Sprinkle the mixture evenly over both sides of the ribs and rub in with your fingers. Place the ribs upright around the outside of the slow cooker with the meat facing the outside wall.
In a medium bowl, stir together the barbecue sauce, mustard and Cajun seasoning; pour sauce over the ribs and cook on low for six to eight hours, occasionally spooning some of the sauce over the ribs if possible. Remove ribs to a broiler pan or cookie sheet; preheat broiler with the oven rack about eight inches away. Broil ribs until the barbecue sauce caramelizes slightly. Makes two to four servings. (If desired you can boil the cooking liquid left in the slow cooker until it has reduced a bit and serve it as a dipping sauce alongside the ribs).
Source: number-2-pencil.com
Chicken Cacciatore
3 lbs boneless, skinless chicken thighs
1 large onion, thinly sliced
One 156-ml can tomato paste
One 398-ml can tomato sauce
½ lb mushrooms, sliced 1 green bell pepper, finely chopped
2 garlic cloves, minced
½ tsp dried oregano
1 tsp dried basil
Salt and freshly ground black pepper to taste
½ cup red wine
2 Tbsp olive oil
To serve: Cooked spaghetti and freshly grated Parmesan cheese
Place the onion slices on the bottom of the slow cooker and top with the chicken thighs. Combine all the remaining ingredients in a large bowl then pour mixture evenly over the chicken. Cook on low for six to eight hours or on high for three to four hours, until the chicken is cooked through. Serve chicken and sauce over spaghetti; sprinkle each serving with Parmesan. Makes four to six servings.
Source: food.com
Angela Shellard is a self-described foodie. She has done informal catering for various functions. She can be reached via email at [email protected].
