Slow Cooker

4.5 from 21 reviews

Crockpot Cheesy Buffalo Chicken Pasta

 

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Author: Crockpot Gourmet

Ingredients

• 1 to 1½ pound boneless skinless chicken
• 3 cups chicken broth
• ½ cup buffalo wing sauce (1/4 cup now, ¼ cup later)
• 1 tablespoon ranch dressing mix (dried packet kind)
• ½ teaspoon garlic powder
• ¼ teaspoon celery salt
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• 8 oz cream cheese
• 1 cup shredded sharp cheddar
• 1 tablespoon corn starch + 1 tablespoon water
• 16 oz linguine noodles
• Chopped cilantro for garnish (optional)

Instructions

1. Place chicken, broth, ¼ cup buffalo sauce, and seasonings in crock
2. Top with cream cheese and shredded cheese
3. Cover and cook on high for 4 hours or low for 8
4. When chicken is fully cooked remove to separate bowl and shred with two forks
5. Add remaining ¼ cup buffalo sauce to chicken and toss to coat
6. Set aside chicken
7. Whisk together corn starch and water and add to crock
8. Use a whisk and stir until cheese and cream cheese is all combined and smooth
9. Break noodles in half and place in crock
10. Top with chicken and cover
11. Turn crock on high for 30-60 minutes until noodles are fully cooked, stir 3-4 times during cooking
12. If noodles are not done you can add extra broth or water ¼ cup at a time
13. Garnish with cilantro if desired and serve immediately

Notes

I made this in my 5 quart crock. It wasn't full but it gave me plenty of room to stir.

Nutrition Information

Serving size: At least 6

 

Slow Cooker Swiss Steak

This meat holds up to slow cooking and doesn't fall apart after a long cooking period.  Yes, I know that it has that thin line of gristle in the center--and that can be cut away during serving time--but it's just that which holds the shape of the meat!!

Slow Cooker Swiss Steak
 

• 6 medium beef blade steaks*
• 8 oz fresh mushrooms, thinly sliced
• 1 medium onion, sliced
• 1 tbs fresh thyme, minced
• 1 1/2 tsp sweet paprika
• 3/4 cup chicken stock
• 1/4 cup dry sherry
• 1/4 cup flour
• 4 tbs oil
• salt & pepper to taste
• 2 tbs fresh parsley, chopped
• 1/2 cup heavy cream

*In some parts of the country, blade steak is called "chicken steak."

Heat a heavy skillet or saute pan over medium heat. Add 1 tbs of the oil.  Add the mushrooms; cover and cook for 5 minutes.  Remove cover and continue cooking until mushrooms begin to brown.  Remove from pan and place in the slow cooker.

Return the pan to the heat.  Season the steaks with salt & pepper. Add 1 tbs of oil and brown the blade steaks nicely. Remove to a plate and set aside

Return the pan to the heat and add  2 tbs of the oil.  Add the sliced onions, the thyme and the paprika.  Stir and cook for about 1 minute.  Add the flour and stir well, cooking for about 1 minute.  Whisk in the sherry and chicken stock, scraping up all the browned bits at the bottom of the pan. Add the entire contents of the pan to the slow cooker.

Place browned steaks on top of the mushroom/onion mixture. Cover and cook on LOW for 6-8 hours, HI for 4-5 hours.

Remove steaks to a serving plate and cover with aluminum foil to keep them warm. Stir the cream and parsley into the liquid.  Heat for another 10 minutes.  Ladle gravy over steaks and serve

Makes either 6 smaller servings or 3 larger servings.


Read more: http://www.bakeatmidnite.com/2014/01/slow-cooker-swiss-steak.html#ixzz3bkgn04Kg

Slow Cooker Cranberry Pork Chops

thekitchendotcom

Serves 4 to 6

4 boneless pork chops, about 1/2-inch thick (2 to 3 pounds total)
2 tablespoons unsalted butter 
1/2 cup chopped onion, from 1 small onion
1/4 cup chopped celery, from 1 large celery rib
1 clove garlic, minced
1 teaspoon coarse kosher salt
1 cup fresh or frozen cranberries
1/2 teaspoon dried thyme 
1/4 teaspoon freshly ground black pepper 
2 tablespoons brown sugar
1/4 cup chicken or vegetable broth, or white wine — added to the slow cooker

* Optional Step: Heat a large skillet over high heat and sear the pork chops for 2 minutes on each side. Immediately place them in the fridge or freezer to cool completely. (See Recipe Note and Tester's Notes for thoughts on food safety and searing ahead.)

In a large skillet, melt the butter over medium heat. Add the onion, celery, and garlic, and cook, stirring, until the vegetables are tender. Sprinkle with the salt as it cooks. Set the mixture aside to cool completely.

Place the cooled sautéed vegetables, cranberries, pork chops, pepper, thyme, and brown sugar in a 1-gallon freezer bag. Seal the bag, squeezing out as much air as possible. Massage the bag to distribute the ingredients evenly.

Freezing Instructions

Freeze the bag flat in the freezer for up to 3 months.

Thawing & Cooking Instructions

Thaw the pork chops on a tray or dish in the refrigerator. On the morning of the day you plan to serve this dish, empty the contents of the bag into a 4-quart slow cooker and add 1/4 cup broth or wine. Cook on LOW for 6 to 8 hours, or until the pork chops are cooked through.

Recipe Notes

• The step of searing the pork chops is optional, as some cooks are not comfortable freezing browned meat.

{recipe} Slow Cooker Cassoulet

onehungrymamadotcom


Slow Cooker Cassoulet

serves 6
4 ounces slab bacon cut into 1/4″ cubes (about 1 cup cubed)
2 lbs boneless pork shoulder, trimmed of excess fat & cut into approx 2″ cubes
Salt & pepper to taste, plus an additional 1 1/2 teaspoon salt
3 links fresh garlicky sausage (I used a perfect rabbit, herb & cream sausage; Chef Keller recommends fresh Spanish-style chorizo)
6 cups soaked, cooked & drained small white beans (about 1 lb dried; Chef Keller recommends Great Northern beans)
1 large onion, diced
1 cup dry white wine (such as Sauvignon Blanc)
2 tablespoons tomatoe paste
1 cup chicken broth
1 1/2 cups drained & roughly chopped canned tomatoes
5 whole cloves garlic
1 1/2 tablespoons salted butter
1 cup panko breadcrumbs
1 tablespoon fresh thyme
Chopped parsley, for garnish
1. Cook bacon in a large dutch oven set over medium heat. Once crisped, turn heat off and transfer bacon, along with 2 tablespoons of the rendered fat, from the dutch oven to your slow cooker. Drain all but 2 tablespoons of the remaining rendered fat from the dutch oven.
2. Season pork with salt and pepper. Return heat to medium under the dutch oven and brown pork, in batches if necessary. Transfer browned pieces to the dutch oven. When all of the pork has been browned, drain all but 2 tablespoons of fat from the dutch oven. Brown the sausage. Turn the heat off, remove the sausage from the dutch oven, cut each link in half on a diagonal and transfer to the slow cooker. Pour the beans over the meat in the slow cooker. Again, drain all but 2 tablespoons of fat from the dutch oven.
3. Return the heat to medium under the dutch oven. Add onion and 1 1/2 teaspoons salt; saute until onions turn golden brown. Add wine; cook until reduced by half, about 4-5 minutes. Stir in tomato paste, broth and tomatoes. Cook for 3 minutes to bring the flavors together before pouring the onion mixture over the ingredients waiting in the slow cooker. Throw garlic cloves on top and, if necessary, using a serving spoon, shift things around to make sure that the liquid is evenly distributed through the slow cooker. Cook on high for 6 hours.
4. Right before serving, heat butter in a small saute pan. Once sizzling, add breadcrumbs and thyme. Toast until golden brown; remove from heat and stir into cassoulet. Serve cassoulet topped with a sprinkle of parsley.