I have been waiting for this day all week. The hardest part was trying to think of only three recipes I use in the slow cooker. No easy task in my house! I can tell you that much.
Two of the recipes I’m giving are my mom’s specialties. They make a lot (as in a six quart cooker full), so there’s plenty for lunches or nights when you don’t feel like cooking.
Chicken and Vegetable Soup
5 or 6 leg quarters skinned, boned and the meat either shredded or diced
2 tbl ground cumin or cumin seed
1 tbl sage (leaf or ground)
1 tbl paprika
2 tbl of garlic powder
Tarragon leaf to taste
salt and pepper
4 carrots sliced thick
6 stalks of celery with the leaf
1 onion diced
half bag of mixed vegetables (Mom uses the Normandy blend or Teriyaki blend mixed vegetables in the huge bags) or your choice of veggies that are in season
2 quart chicken stock
1 quart water
Combine the stock and water in the slow cooker with the seasonings. You can add others to fit your tastes. Ours is never the same twice but these are always present. Add in the vegetables then place the chicken meat on top. Let cook on the four or eight settings until ready. You may want to adjust seasoning before serving.
We usually cook the chicken in the broth then skin and debone it one hour before serving. The soup is richer with the natural fat from the skin cooked in. If you cook the chicken beforehand, be sure to add in a little extra virgin olive oil or canola oil to give that extra flavor.
Marinara A’la Slow Cooker
This recipe makes enough for a large gathering, but it freezes well if needed.
Two large cans of whole tomatoes
Three large cans of tomato sauce
Four cans diced tomatoes
Two cans tomato puree
Salt and pepper to taste
2 onions diced
Several large cloves of garlic crushed (use as many as you want)
Six to ten bay leaves
1/4 cup Extra virgin olive oil
1/2 cup shredded carrots
A few tablespoons of red wine vinegar
Put all the tomatoes into the slow cooker and start the timer for eight hours. Add in the seasonings to taste, except for the bay leaves) and allow to come up to temperature while you take care of the rest. In a large saute pan cook the onions and crushed garlic together with a little butter until the onions are translucent. Add the shredded carrot to the saute pan until the onions start to caramelize (get brown edges). Add the mixture to the crock pot. Add in olive oil and the red wine vinegar and stir well. Cut up the fresh parsley as finely as possible then add it to the cooker. At this point if you want to add in some browned hamburger, meatballs, or anything else, you can. Be sure to stir everything well before adding in the whole bay leaves evenly in the sauce. Serve over your favorite pasta or with spaghetti squash.
Slow Cooker Ribs
This last recipe is just a quick and easy one to set up and forget about until you’re ready to eat.
1 or 2 racks of ribs separated into portions
2 or 3 sweet onions quartered or sliced (we prefer sliced)
Five cloves of garlic crushed
1 quart water
Bar-b-que sauce of your choice ( we generally use two bottles of mesquite flavor, one honey flavor, and one garlic flavor)
Fit as many of the rib portions into the slow cooker that you can then add in the water, salt, pepper, cayenne, onions, garlic then pour the water in. Add the bar-b-que sauce in last then let it cook for at least four hours. Be sure to check for doneness of the ribs, but your nose will tell when they’re are close being ready to eat. Serve it with your favorite sides but don’t forget some extra BBQ for dipping. 😉
There are no real measurements for any of these recipes, I know. They are from memory so some may be a little much or not enough for your tastes. But, I can say, they are good. Next hop, I may give away my secret to the cold cure duo.
If you enjoyed these recipes, then take a look at the others who are on this hop, too!
7. Write Backwards – Jamie Dement (LadyJai)