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Spanish Crock Pot Slow Cooker

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50 authentic and easy to make Spanish Slow Cooker recipes

Text of Spanish Crock Pot Slow Cooker

Slow Cooker Spanish Roast

INGREDIENTS:

1 tablespoon vegetable oil

1 (4 pound) beef chuck roast

salt and pepper to taste

1 cube vegetable bouillon

1 cup boiling water

1 (4 ounce) package sliced pepperoni

1 medium onion, quartered and thinly sliced

1 (15 ounce) can whole black olives, drained

2 tablespoons chopped fresh garlic

1 (14.5 ounce) can stewed tomatoes

INSTRUCTIONS:

Fry beef roast over medium heat.

Use salt and pepper to season.

Transfer everything to a slow cooker.

Dissolve vegetable bouillon in boiling water and pour liquid to a slow cooker.

Toss in pepperoni, onion, black olives, garlic and tomatoes.

Cover and allow to cook for 4 hours on high heat.

Slow Cooker Spanish Chicken

INGREDIENTS:

1 3/ 4 pounds boneless skinless chicken breasts (cut into 1-inch cubes)

1 pound turkey sausage links (cut into 1-inch pieces)

1 large red bell pepper (chopped)

1 medium onion (chopped)

4 cloves garlic (finely chopped)

1 teaspoon dried oregano

1/ 2 teaspoon crushed red pepper flakes or to taste

1 can diced tomatoes (28 ounces undrained)

1 can tomato paste (6 oz)

1 can quartered artichoke hearts (14 ounces drained)

1 can sliced ripe olives (4 ounces drained)

White rice for serving cooked to package directions

INSTRUCTIONS:

Add cooking spray into a 3 - 4 quart slow cooker.

Place chicken, sausage, bell pepper, onions, garlic, oregano, pepper flakes, tomatoes and tomato paste into the cooker.

Cover and let cook for 6-8 hours.

Add in the artichoke hearts and olives into the chicken mixture.

Cook until heat through.

Crock Pot Spanish Hominy

INGREDIENTS:

4 cans (15.5oz each) hominy, rinsed and drained

1 can (14/5oz) diced tomatoes, undrained

1 can (10oz) Rotel diced tomatoes and green chilies, undrained

1 can (8oz) tomato sauce

3/4lb bacon, diced

1 large onion, chopped

1 medium green pepper, chopped

INSTRUCTIONS:

Combine hominy, tomato sauce and tomatoes in a 5 quart slow cooker.

Cook bacon until they become crispy and drain excess fat using paper towels.

Reserve only 1 tablespoon of drippings.

Saut onion and green pepperuntil tender.

Add onion mixture and bacon into the hominy mixture.

Cook for 6-8 hours.

Crock Pot Spanish Rice with Sausage

INGREDIENTS:

14-16 ounces smoked sausage, sliced

2 cans (14.5 ounces each) diced tomatoes, undrained

1 can Rotel tomatoes, undrained

3 cups water

1 cups rice of your choice

cup diced onion

cup chopped green pepper

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon salt

teaspoon pepper

teaspoon garlic powder

INSTRUCTIONS:

Place all ingredients in a 4-5 quart slow cooker.

Cover and allow to cook over low heat for 3 hours.

Stir and add more water as needed.

Crock Pot a la Criolla

INGREDIENTS:

10 (2 lbs) skinless boneless chicken thighs, fat trimmed

1 small onion, diced

1 garlic clove, crushed

1 bell pepper, chopped or sliced

4 plum tomatoes

2 tbsp alcaparrado or pitted spanish olives

8 oz can tomato sauce

1/4 tsp oregano

1/4 tsp cumin

salt to taste

1-2 bay leaf

1/4 cup chopped cilantro (plus 2 tbsp more for serving)

INSTRUCTIONS:

Combine chicken, onion, garlic, pepper and tomatoes in a crock pot.

Season with salt, cumin and oregano. Stir well.

Pour tomato sauce, alcaparrado, 1 tbsp. of brine, cup water, bay leaf and cilantro.

Combine and mix everything well.

Set crock pot to high for 4 hours.

Adjust seasoning depending to preferences.

Top with 2 tablespoon of chopped fresh cilantro.

Crock Pot Basque Style Chicken

INGREDIENTS:

2 tablespoons olive oil

6 slices turkey bacon, Louis Rich diced into 1/2 inch pieces

8 ounces mushroom sliced

1 green bell pepper cubed 1

1 small carrot chopped or sliced

1 red bell pepper cubed 1

1 bunch green onions 1/2 1 chunks

1 pound boneless skinless chicken breasts 1 cubes

2 tablespoons balsamic vinegar

1/2 teaspoon marjoram

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup fat-free chick. broth, (I use the one with 1/3 less sodium).

2 cups tomatoes, canned 16 oz

INSTRUCTIONS:

Saut bacon until browned.

Toss in mushrooms, peppers and green onions and cook for 1 minutes.

Pour vinegar and scrape up the browned bits at the bottom.

Transfer and set aside.

Lay chicken in the slow cooker and add the bacon and vegetable mixture.

Add olives, if desired.

Mix the remaining ingredients in a bowls and mix well.

Pour mixture over chicken and vegetables in the slow cooker.

Cover and cook for 8-10 hours.

Slow Cooker Spanish Rice

INGREDIENTS:

1 cup long grain rice (uncooked)

1 cup water

cup chopped onion

cup chopped green bell pepper

2 cloves garlic, minced or grated

1 teaspoon chili powder

1 teaspoon ground cumin

teaspoon salt

1 (14.5 oz) can diced tomatoes (undrained)

INSTRUCTIONS:

Add cooking spray into a 4 quart slow cooker.

Combine ingredients into the cooler.

Cover and cook for 2-3 hours over low heat or until the liquid has been absorbed.

Beef Tips in Mushroom Sauce Crock Pot

INGREDIENTS:

2 pounds lean chuck cut in 1 3/4 inch pieces

1 can 98% fat free cream of mushroom soup

1 pkg. onion soup mix

1 can Diet Sprite or 7up

INSTRUCTIONS:

In a crock pot, put meat, mushroom soup and onion soup mix.

Pour Diet Sprite or 7 Up.

Cook for 4 hours over high heat.

Remove from heat and cool for 30 minutes before serving.

Slow Cooker Provencal Chicken and Beans

INGREDIENTS:

24 oz boneless, skinless chicken breast

1 yellow bell pepper, diced

1 red bell pepper, diced

1 (16 oz) can cannellini beans, drained and rinsed

1 (14.5 oz ) can petite diced tomatoes with basil and oregano or any style of canned tomatoes

1 dash salt

1 dash black pepper

2 t dried basil

1 t dried thyme

INSTRUCTIONS:

In a slow cooker, combine all ingredients mentioned and cover.

Allow to cook for 7 hours over low heat.

Place all ingredients into a slow cooker, stir and cover with lid; cook on low heat for 7 hours. If you are running late, the mixture will hold for 8 hours, so don't rush.

Makes 6 one cup servings.

Crock Pot Root Beer Pulled Pork

INGREDIENTS:

1 Pork Shoulder Butt, about 4 5 lbs

1/2 Onion, sliced

1 12 oz Bottle of Root Beer and a 1/2 of another bottle

1 Jar of BBQ Sauce

INSTRUCTIONS:

Sear pork on all sides using a large iron skillet.

Place the meat in the crock pot and poke holes on its top surface.

Toss in the onions, pour the root beer and set the crock pot for 8 hours on low heat.

When done, remove the pork and strain out the juices. Reserve juices.

Shred pork and put them back into the crock pot. Pour sauce back to the shredded pork.

Slow Cooker Paella

INGREDIENTS:

2 Tbsp olive oil

1 lb (skinless, boneless) chicken thighs, cut into bite-size pieces

3 tsp smoked paprika

2 cups short-grain rice (I used arborio)

1-14.5 oz can diced tomatoes

1 cup chicken broth

1 cup white wine

4 oz cured chorizo, roughly chopped (I found this in the packaged deli meat section)

1 medium onion, diced

4 cloves garlic, minced

pinch of saffron

3 cups frozen peas

1 cup chopped parsley for serving

lemon wedges for serving

INSTRUCTIONS:

In a bowl, season chicken with half of paprika, salt and pepper.

Cook chicken until golden brown and stir occasionally.

When done, transfer chicken into the slow cooker.

Add rice to the pan and let it cook for 3 minutes. Stir occasionally.

Pour contents into the slow cooker and season with salt and pepper.

Cook for 2 hours on high, until the rice becomes soft.

Toss in peas and let it sit for 10 minutes.

Garnish with parsley and lemon wedges.

Slow Cooker Spanish Meatballs

INGREDIENTS:

2 pounds ground pork

1 medium yellow onion, finely chopped (about 3/4 cup)

1 1/2 teaspoons ground cumin

1 1/2 teaspoons hot smoked paprika

5 tablespoons plain dried breadcrumbs

2 large eggs, lightly beaten

3 tablespoons chopped fresh parsley

Coarse salt and ground pepper

3 tablespoons extra-virgin olive oil

1 can (28 ounces) diced tomatoes

Rustic bread (optional), for serving

INSTRUCTIONS:

Combine pork, cup onion, cumin, teaspoon paprika, breadcrumbs, eggs and parsley in a large bowl.

Mix ingredients using a wooden spoon or your hands.

Create 25 meatballs from the mixture.

Fry meatballs per batch for around 8 minutes.

When done, place meatballs in a 5-6 quart slow cooker and add the remaining onion to the skillet.

Cook until fragrant.

Add onion, 1 teaspoon paprika and tomatoes to the slow cooker.

Season with salt and pepper and cook for 5 hours.

Slow Cooker Green Beans, Sausage and Potato

INGREDIENTS:

1- 2 pounds of smoked sausage or Kielbasa sausage (this will be 1 or 2 packages)

1 pounds of fresh green beans or 4 cans

5-6 potatoes

1 tablespoon of seasoned salt

1 1 cups of chicken broth

INSTRUCTIONS:

Slice peeled potatoes into cubes.

Cut smoked sausages into bite sizes.

Cut up the green beans and toss all the sliced ingredients to the crockpot.

Pour 1 cup chicken stock.

Season to taste.

Cook for 8-10 hours.

Crock Pot Slow Cooked Swine with Wine

INGREDIENTS:

1 (2 Pound) Pork Tenderloin

1 (1 Ounce) Envelope Dry Onion Soup Mix

1 Cup Water

3/4 Cup Red Wine

3 tablespoons minced garlic

3 tablespoons soy sauce

freshly ground black pepper to taste

INSTRUCTIONS:

Add pork and contents of the soup packet in a slow cooker.

Pour wine, soy sauce and water.

Spread the garlic over the pork.

Season with pepper and cook on low setting for 6 hours.

Crock Pot Bacon Green Beans

INGREDIENTS:

3 (16 oz) packages frozen French style green beans, thawed

1/2 c. packed brown sugar

1/2 c. butter, melted

1 (12 oz) package bacon, cooked and crumbled

1 1/2 tsp garlic salt

1 tsp reduced sodium soy sauce

INSTRUCTIONS:

Put beans in a 5 quart slow cooker.

In a small bowl, combine all other ingredients except the bacon.

Pour mixture over the beans and top with the bacon.

Cook for 2-3 hours, covered, on low setting.

Slow Cooker Pork Carnitas

INGREDIENTS:

1 boneless pork shoulder roast

1 tablespoon minced garlic

teaspoon salt

teaspoon pepper

1 teaspoon chili powder

1 teaspoon cumin

2 4-ounce cans diced green chiles

1 cup chicken broth or water

taco-sized corn or flour tortillas

cilantro, additional salsa

INSTRUCTIONS:

Grease slow cooker.

Add pork.

Place garlic, salt, pepper, chili powder and cumin on top of the pork.

Toss in the diced green chiles and chicken broth.

Cover the lid and cook on low for 6-8 hours.

Remove lid and shred the meat using a fork.

Crock Pot Sweet Pork

INGREDIENTS:

2 lbs boneless pork

2 cups salsa

1 cup brown sugar

INSTRUCTIONS:

Grease crock pot and add pork.

Mix salsa and brown sugar in a separate bowl.

Pour mixture over the pork.

Cook on high for 4 hours or 7-8 hours on low.

Cut pork before serving.

Easy Crock-pot Pork Chops

INGREDIENTS:

6-8 thinly sliced pork chops (you can usually buy them already cut thin)

1 pkg. Hidden Valley Ranch Dressing powder

1 can cream of chicken soup

1 can cream of mushroom soup

INSTRUCTIONS:

Add pork chops in a slow cooker sprayed with cooking spray.

Sprinkle ranch dressing evenly over the pork.

Pour the soups and cook on low setting for 6-8 hours.

Crock Pot Pork Roast

INGREDIENTS:

2-3 lb pork roast

1 oz pkg onion soup mix

1 c milk

4 slices of bacon

INSTRUCTIONS:

In a bowl, combine onion soup mix and milk.

Place the roast in the slow cooker.

Assemble bacon strips on top of the roast.

Cover and let it cook for 6-8 hours.

Slow Cooker Peppercorn and Garlic Pork Cassoulet

INGREDIENTS:

3 slices thick-cut bacon, diced

1 medium onion, diced

1 (1-1 pound) peppercorn and garlic marinated pork tenderloin, sliced into medallions

pound smoked sausage, sliced

2 (14.5 ounce) cans diced tomatoes, drained

2 (15-ounce) cans white beans, drained

1 cup chicken stock

1 tablespoon tomato paste

fresh parsley

INSTRUCTIONS:

Fry bacon in a medium skillet over medium heat.

Toss in the diced onions and fry until the bacons become crispy.

Add the bacon and onion mixture on the slow cooker.

Assemble pork medallions and sliced smoked sausage in a layer inside the Crock pot.

Pour chicken stock, tomatoes, tomato paste and beans.

Place parsley sprig on top.

Cook for 5 hours on low heat.

Crock Pot Bacon Ranch Chicken

INGREDIENTS:

2 strips of bacon, cooked and crumbled (can use turkey bacon)

1 tsp minced garlic

1 (1 oz) packet dry ranch dressing mix

1 (10.75 oz) can 98% fat-free condensed cream of chicken soup (or Homemade Cream of Chicken Soup)

1 cup sour cream (fat-free works great)

1 lb. chicken breasts (can be frozen or defrosted)

8 oz. of your favorite pasta, cooked

INSTRUCTIONS:

Place chicken in a greased crock pot.

Toss in bacon, garlic, ranch dressing mix, soup and sour cream in a bowl.

Pour mixture on top of the chicken.

Cook on high setting for 3-4 hours or low for 6 hours.

Shred chicken using two forks.

Follow package direction in cooking pasta and serve with the cooked chicken.

Crock Pot Apple Bacon Pork Roast

INGREDIENTS:

3-4 Pork Loin Roast

2 large apples sliced (I prefer fuji)

6 slices of bacon (1/2 cooked)

cup brown sugar

Glaze

cup brown sugar

cup apple juice

1 tablespoon Dijon or grainy mustard

dash cinnamon

INSTRUCTIONS:

Slice your pork loin into one inch slices about of the way through. That way the roast is still connected in one piece.

Cut pork loin into one inch slices.

Place meat in the crock pot and add the apple slices.

Assemble bacon slices on top and sprinkle with brown sugar.

Put the lid and cook for 6-8 hours on low heat.

In preparing for the glaze, combine the glaze ingredients mentioned in a saucepan.

Cook until the mixture comes to a boil.

Remove from heat and let cool before serving.

Crock Pot Shredded Pork Tenderloin

INGREDIENTS:

1 pork tenderloin about 1-1/2 pounds

2 teaspoon brown sugar

2 teaspoon chili powder

1 teaspoon kosher salt

teaspoon pepper

teaspoon onion powder

teaspoon garlic powder

INSTRUCTIONS:

Trim extra fat of the pork tenderloin.

Cut into 6 equal chunks.

In a small bowl, combine 1 teaspoon brown sugar, 2 teaspoon chili powder, 1 teaspoon salt, teaspoon pepper, onion powder and garlic powder.

Add the pork chunks.

Cook meat on high in a crock pot for 2 hours.

Shred cooked meat and mix to back to the liquid juices in the crock pot.

Cook for 15-20 minutes on high heat.

Fall Off the Bone Slow Cooker Ribs

INGREDIENTS:

About 3 pounds baby back ribs

rib rub

cup apple cider vinegar

cup soy sauce

1 tsp liquid smoke

barbecue sauce

INSTRUCTIONS:

Slice the ribs and divide the rack into four sections.

Rub salt, pepper and garlic powder into the ribs.

Settle them inside the refrigerator and let the flavors absorb well.

Mix vinegar, soy sauce and liquid smoke inside a slow cooker.

Toss in the ribs and assemble them well inside the slow cooker.

Allow to cook for 4-6 hours.

Preheat grill to medium-high heat.

Toss ribs into the barbecue sauce and grill for 15 minutes on each side.

Crock Pot Scalloped Potatoes and Ham

INGREDIENTS:

2 lbs cooked ham steak, cut into serving-size pieces

8 potatoes, peeled and sliced

1 onion, sliced

10 slices cheese

10 oz can cream of celery soup

INSTRUCTIONS:

Grease crock pot using cooking spray.

Add 1 lb. of ham inside and top with potato slices and onions.

Layer with half of the cheese slices.

Repeat the procedure and pour down the soup.

Cover and cook for 6 hours on low and 3 hours over high heat.

Seasoned Crock Pot Pork Chops

INGREDIENTS:

4-6 boneless pork chops

2 tablespoons butter

few dashes salt and pepper

1 tablespoon garlic powder

1 teaspoon oregano

1 teaspoon basil

1 cup chicken broth

2 cloves of garlic, minced

1 tablespoon paprika

1/4 teaspoon cayenne pepper

1/4 parsley

1/2 teaspoon pepper flakes

INSTRUCTIONS:

Combine the all the ingredients except the pork chops and butter.

Add pork chops into the crock pot and spread them out evenly.

Pour the liquid mixture onto the meat and lay the butter on top.

Cook for 6 hours.

In a large bowl, combine everything except the pork chops and butter.

Assemble pork chops into the crock pot.

Pour combined mixture on top of the meat and place butter on top.

Allow to cook for 6 hours.

Slow Cooker Honey Glazed Ham

INGREDIENTS:

1 quarter, spiral-sliced, fully-cooked ham

1/2 cup brown sugar

1/2 cup honey

2 tablespoons Dijon mustard

1/4 teaspoon ground cloves

1/4 cup water

INSTRUCTIONS:

Spread ham evenly on the bottom part of the slow cooker.

In a saucepan, combine brown sugar, honey, mustard, clover and water.

Stir consistently and heat until the sugar dissolves.

Pour mixture over the ham.

Cook for 6-8 hours.

Assemble ham in the bottom part of the slow cooker.

Combine brown sugar, honey, mustard, clover and water in a saucepan.

Heat until the sugar dissolves and pour the liquid mixture over the ham.

Cook for 6-8 hours and serve immediately.

Crock Pot Beef and Beer Chili

INGREDIENTS:

2 to 3 pounds lean beef cubes

1 cup chopped onion

3 cloves garlic, minced

1 teaspoon salt

2 to 3 tablespoons chopped jalapeno pepper

1/4 cup chile powder

2 teaspoons ground cumin

1 cup dark beer

1/4 cup beef broth or water

2 tablespoons masa harina blended with 2 tablespoons water

INSTRUCTIONS:

Saut beef with onion, garlic over medium heat.

Pour mixture to the slow cooker.

Season with salt, pepper, chili powder and cumin.

Pour beer and broth and cook covered for 8-10 hours.

Add masa and water mixture into the chili and let them cook for 30 minutes 1 hour.

Crock Pot Coca-cola Roast

INGREDIENTS:

1 beef roast

1 can Cream of Mushroom soup

1 package dry onion soup mix

1 (12 oz) can Coke or Pepsi

Red potatoes, halved

Carrots, cut in chunks

INSTRUCTIONS:

Lay beef in crock pot and top with dry onion soup mix.

Assemble vegetables around the roast.

In a small bowl, combine cream of mushroom soup and Coca-cola.

Cook mixture for 6-8 hours on low setting.

Crock Pot Stuffed Peppers

INGREDIENTS:

6 Large Bell Peppers (Any Color)

1 Pounds Lean Ground Beef

Cup White Rice, Uncooked

1 Sweet Onion, Finely Diced

2 Tsp Garlic, Minced

2 Cans Tomatoes with Green Chiles (10 Ounces Each)

6 Ounce Can Tomato Paste

Cup Brown Sugar, Packed

1 Cup Chicken Broth

1 Teaspoon Salt

Teaspoon Pepper

INSTRUCTIONS:

Slice pepper and remove the seeds.

In a bowl, combine ground beef, rice, onion, garlic, salt and pepper,

Toss in drained can of tomatoes with green chilies while reserving the liquid.

Place mixture and stuff peppers and put inside the slow cooker.

Combine reserved liquid, 2nd can of tomatoes with green chilies, tomato pasta and brown sugar.

Pour liquid mixture over the peppers.

Cook for 6-8 hours.

Slow Cooker Corned Beef and Cabbage

INGREDIENTS:

3 large carrots, cut into chunks

1 cup chopped celery

1 large onion, cut into pieces

4 medium red or yellow potatoes, peeled and cut into large chunks

1 cup water

1 4-pound corned beef with the seasoning packet

a small head of cabbage, cut into wedges

INSTRUCTIONS:

Assemble carrots, celery, onion and potatoes in the slow cooker.

Pour water and toss in beef and add the seasoning packet.

Cover and allow to cook for 8-10 hours on low heat.

Add cabbage and cook for 1 hour.

Remove the corned beef and serve with vegetables and mustard.

Slow-cooker Guinness Corned Beef and Cabbage

INGREDIENTS:

3-5 pounds corned beef brisket

2 11.2 ounce bottles Guinness Draught

3 whole black peppercorns

1/2 teaspoon whole mustard seeds

1 bay leaf

2 small yellow onions, peeled and quartered

1 small cabbage, quartered, cored and cut into large chunks

INSTRUCTIONS:

Slice the meat into two pieces.

Combine ingredients in slow cooker.

Cover and let it cook for 10-12 hours on low setting.

When done, slice meat and serve with coarse grain mustard for dipping.

Crock Pot Country Beef Stew

INGREDIENTS:

3 ribs celery, sliced

28 oz. can whole tomatoes cut up with juice

1 c. water

6 tbsp. quick cooking tapioca

3 tbsp. Worcestershire sauce

Pepper and salt to taste

Ground allspice, marjoram, thyme to taste

2 bay leaves

1 (10 oz) pkg frozen sweet peas, thawed

INSTRUCTIONS:

In a slow cooker, combine all ingredients except the peas.

Cover and let cook for 8-10 hours.

Switch to high setting and add frozen peas for 30-45 minutes.

Crock Pot Chili Colorado

INGREDIENTS:

2 pounds beef stew or chuck roast cut into bite size pieces

1 Tablespoon vegetable oil

1 (14.5 oz.) can diced tomatoes

1 (8oz.) can tomato sauce

1 (4oz.) can diced green chilies

1 package taco seasoning mix

1 tablespoon beef bouillon

1 teaspoon sugar

1 tablespoon dried oregano

1 tablespoon garlic powder

Salt and pepper to taste

INSTRUCTIONS:

Fry meat in a skillet over medium high heat.

In a crock pot, combine diced tomatoes, tomato sauce, green chilies, taco seasoning, bouillon, sugar, dried oregano and garlic powder.

Toss in the cooked beef and mix well.

Cover and cook for 8 hours on high setting.

Crock Pot Roast with Onions

INGREDIENTS:

1 2.5 to 3lb Beef Pot Roast

2 Medium Onions, Sliced

4 Cups Water

1 Package of Lipton Dry Onion Soup Mix

INSTRUCTIONS:

Toss ingredients in the crock pot.

Cook for 8 hours on low heat.

Serve.

Slow Cooker Steak Chili

INGREDIENTS:

1 pounds stew beef, cut in 2-inch chunks (grass-fed recommended)

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon salt

teaspoon ground red (cayenne) pepper - double this if you like it hot!

onion, diced

1 15-ounce can kidney beans, drained and rinsed

1 28-ounce can diced tomatoes, with juice

Optional toppings: grated cheese, sour cream, diced avocados, and/or fresh cilantro

INSTRUCTIONS:

Place stew beef chunks at the bottom of the slow cooker.

Season with chili powder, cumin, salt and pepper.

Place onions, beans and tomatoes on top.

Cook for 5-6 hours on high heat and shred beef using a fork before serving.

Slow-cooked Lamb Shoulder

INGREDIENTS:

4 garlic cloves

salt and peppercorns

2 rosemary sprigs

bunch thyme

200 ml extra virgin olive oil

1 kg lamb shoulder blade

9 potatoes

2 small green capsicums

2 brown onions

250 ml (1 cup) chicken or lamb stock

INSTRUCTIONS:

In a bowl, combine crushed garlic, salt, peppercorns, rosemary, thyme and a little olive oil to make a paste.

Dredge the lamb shoulder onto the mixture.

Preheat oven to 140 degrees.

Remove the skin and slice the potatoes.

Assemble them to an oven tray.

Add sliced capsicums and onions into the tray, together with the stock.

Place a rack on top of the potatoes and lay the lamb shoulder on top.

Allow to cook for 2 hours.

Increase temperature to 180 190 degrees and continue cooking until the potatoes and lamb have a crunchy crust.

Slow Cooker Beef Tips

INGREDIENTS:

2lb beef sirloin tips, cut in to 1 pieces

8oz baby portobello mushrooms, sliced

1 can cream of mushroom soup

1/2 cup dry red wine

1 envelope Lipton Onion Soup mix

1/8 tsp pepper

INSTRUCTIONS:

Grease a 5 quart crock pot lightly.

Combine the beef tips and the remaining ingredients together inside the crock pot.

Cover and cook on low setting for 6 hours.

Stir occasionally.

Serve together with buttered brown rice.

Braised Slow Cooked Short Ribs

INGREDIENTS:

2 tablespoons olive oil

salt and pepper, for sprinkling

4 lbs. beef short ribs

1 bottle dark beer

1 onion, chopped into chunks

1 teaspoon garlic, chopped

INSTRUCTIONS:

Rub each side of the ribs with salt and pepper.

Fry and brown the ribs over medium heat for a few minutes.

Place the ribs into the crock pot.

Saut onions and garlic for 3 minutes.

Add them to the crock pot and pour the beer.

Cover and cook for 4 hours on high or 8 hours on low setting.

Debone the beef and stir to break up the meat before serving.

Bacon and Potato Chowder Crock Pot

INGREDIENTS:

2 cups potatoes, cut into small cubes

4 oz Canadian-style bacon, cut into 1/4-inch pieces

1 large carrot, diced

1 cup leeks, chopped, white part only

3 medium garlic cloves, minced

4 cups fat-free chicken broth

1/2 cup uncooked barley

1 bay leaf

1/4 tsp dried thyme, crushed

1/4 tsp black pepper

1 cup fat free half and half

INSTRUCTIONS:

Combine potatoes, carrots, leek, garlic, broth, barley, bay leaf, thyme, pepper and bacon in a slow cooker.

Cover and cook on low setting for 4-6 hours.

Stir occasionally and simmer uncovered for about 10 minutes.

Crock Pot Beer Chicken

INGREDIENTS:

2lbs skinless, boneless chicken breasts

1 can beer

1 tsp salt

1 tsp garlic powder

1 tbsp dried oregano

1/2 tsp black pepper

INSTRUCTIONS:

Add all ingredients into the crock pot.

Allow to cook for 4-5 hours on high setting or low for 6-8 hours.

Serve immediately.

Crock Pot Chicken and Spanish Rice

INGREDIENTS:

3 to 4 frozen chicken breasts, or 4 chicken thighs

1 5.6 oz. package of dry spanish rice mix

2 cans of tomatoes with juice

1 small white onion

2 cloves garlic

2 cans water

1 tsp. chili powder

1 cup frozen corn

INSTRUCTIONS:

Assemble chicken on the bottom of the crock pot.

Add Spanish rice mix and cover it with 2 cans of tomatoes.

Chop white onion and 2 cloves of garlic. Toss them into the crock pot.

Pour 2 cans of water and sprinkle with 1 teaspoon of chili powder.

Cover and cook for 8 hours on low setting.

After 7 hours, a 1 cup of frozen corn.

Shred chicken inside the crock pot and stir well.

Crockpot Spanish Braised Chicken

INGREDIENTS:

1 T of butter (not pictured)

4 large chicken breast halves

1/2 t salt

1/4 t black pepper

2 cloves chopped garlic

1/2 t dried thyme

3 bell peppers, sliced

1 medium yellow onion, sliced in rings

1/2 cup cooking sherry

2 t orange juice

12 large green olives, chopped

INSTRUCTIONS:

Turn crock pot on the low setting.

Add butter and chicken into the crock pot.

Sprinkle all the dried spices into the chicken.

Slice peppers and chop the onions and garlic.

Toss them into the mixture.

Pour orange juice and sherry.

Sprinkle chopped green olives on top.

Cover and cook for 6-8 hours.

Crock Pot Beef and Broccoli

INGREDIENTS:

1 pound boneless beef top round steak trimmed of fat, cut into cubes

8oz sliced mushrooms

1lb broccoli, cut into florets

1 large onion, cut into thin wedges

1 cup uncooked brown rice

2 cups fat free beef broth

1/4 cup reduced sodium soy sauce

4 cloves garlic, minced

1 tsp ground ginger

1/2 tsp black pepper

2 tbsp Red Roasted Chili Paste

2 tsp sesame oil

1 tbsp cornstarch

2 tbsp water

INSTRUCIONS:

In a 4 quart slow cooker, combine oil, beef, mushrooms, onion, broth, garlic, chili paste, soy sauce, pepper and ginger.

Cover and allow to cook for 6-8 hours on low setting.

Around 35 minutes before serving, cook rice according to package directions.

Mix 2 tablespoons of water and cornstarch in a small bowl.

Toss broccoli into beef mixture and pour the cornstarch mixture.

Cover and cook on low setting for another 30 minutes.

Slow Cooker Garlic Shrimp

INGREDIENTS:

3/4 cup extra-virgin olive oil

6 cloves garlic, thinly sliced

1 teaspoon smoked Spanish paprika (pimenton; may substitute sweet paprika)

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper flakes

2 pounds extra-large (26-30 count) raw shrimp, peeled and deveined

1 tablespoon minced flat-leaf parsley, for garnish

INSTRUCTIONS:

Mix oil, garlic, paprika, salt, black pepper and crushed red pepper flakes in a slow cooker.

Stir well to ensure that the mixture is blended.

Cover and cook for 30 minutes on high settings.

Add shrimp and cook for an additional 10 minutes.

Transfer shrimp and some of the sauce to a serving dish and sprinkle with parsley.

Crock Pot Chicken Dinner with Smoked Paprika and Vegetables

INGREDIENTS:

4 boneless chicken breast halves

2 pounds small white potatoes, peeled and cut in 1-inch cubes

2 medium carrots, cut in chunks

1 medium onion, cut in thin wedges

1 teaspoon dried parsley flakes or 1 tablespoon fresh chopped parsley

1 teaspoon salt

1/4 teaspoon pepper

4 tablespoons melted butter, divided

2 tablespoons Spanish smoked paprika

1 tablespoon lemon juice

1 teaspoon Worcestershire sauce

1 tablespoon honey

Dash salt

Dash cumin

INSTRUCTIONS:

Wash chicken and dry them using a paper towel.

Add potatoes, carrots and onion wedges in a 4-6 quart slow cooker.

Sprinkle with parsley, 1 teaspoon salt, teaspoon pepper and 2 tablespoons of melted butter.

Toss well to combine.

In a bowl, combine 2 tablespoons of butter, smoked paprika, lemon juice, Worcestershire sauce, honey, and a dash of salt and cumin.

Massage the seasoned mixture into the chicken breasts and arrange on the vegetables.

Cover and allow to cook for 3 hours on high setting until the chicken is done and the vegetables become tender.

Wash chicken and pat dry. Combine potatoes, carrots, and onion wedges in a 4- to 6-quart slow cooker with parsley, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons of the melted butter; toss.

Combine the remaining 2 tablespoons of butter with the smoked paprika, lemon juice, Worcestershire sauce, honey, and dash of salt and dash of cumin. Rub chicken breasts with the paprika mixture; arrange on vegetables.

Cover and cook on HIGH for 3 1/2 to 4 1/2 hours, or on LOW for 7 to 9 hours, until chicken is cooked through and vegetables are tender.

Crockpot BBQ Chicken

INGREDIENTS:

10-12 chicken drums or 6 large chicken breasts

1 container BBQ sauce

INSTRUCTIONS:

Add chicken pieces into the crockpot.

Pour the barbecue sauce and allow it to coat the chicken well.

Cover and cook for 4-6 hours on high setting.

Transfer to a serving plate and serve.

Crockpot Beefy Roasted Tomato Chili

INGREDIENTS:

1 pound beef stew meat

1 cup roasted tomato salsa

1 (8oz) can roasted garlic tomato sauce

1 (14.5oz) can fire-roasted diced tomatoes

1 (15oz) can black beans, drained and rinsed

1 cup beef broth

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon onion powder

1 teaspoon dried cilantro

INSTRUCTIONS:

Combine all the listed ingredients in a slow cooker.

Stir using a spoon to mix them well.

Cover and allow to cook for 7-9 hours.

Crock Pot Butter Chicken

INGREDIENTS:

3 - 3.5 lbs chicken breasts, skinless & boneless, cut into 2" pieces

4 garlic cloves, crushed

2 medium onions, minced

1/2 inch ginger root, peeled & minced

2 tsp garam masala

1 tsp curry powder

1/2 tsp chili powder

1/3 tsp salt

1/2 tsp freshly ground black pepper

6 oz can tomato paste

14 oz can coconut milk, light

1/4 cup whole wheat flour

1/4 cup cilantro/scallions, chopped (for garnish)

Cooking spray

INSTRUCTIONS:

Saut garlic, onion and ginger root for 30 seconds.

Add garam masala, curry powder, chili powder, salt, pepper, tomato paste, coconut milk, flour and mix them well.

Cover and let cook for 3-4 minutes. Transfer contents to a crockpot.

Fry chicken and when nicely browned, transfer to the crockpot.

Stir well to cover chicken in sauce.

Cover and cook on low heat for 5 hours.

Spanish Crockpot Chicken

INGREDIENTS:

2 lbs of chicken breasts

1 red onion, diced

3 garlic clove, crushed

1 red bell pepper, diced

4 plum tomatoes, diced

8 oz water

8 oz can tomato sauce

2 tsp oregano

2 tsp cumin

2 tsp grill seasoning

1 tsp paprika

salt and pepper

2 bay leaf

1/2 cup chopped cilantro

INSTRUCTIONS:

Arrange all the vegetables in a layer in the crockpot.

Add dried spices, salt, pepper, tomato sauce and water.

Top with bay leaf and chicken breasts.

Cook for 3 hours over high heat and take the chicken out.

Shred meat and place it back for another hour or two.

Garnish with fresh cilantro upon serving.