Slow Cooker

Char Siu Pork Roast

1/4 cup soy sauce
1/4 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons honey
2 teaspoons bottled minced garlic
2 teaspoons grated peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon five-spice powder
2 pounds boneless Boston butt pork roast, trimmed
1/2 cup chicken broth

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally. Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours.

Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm. Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce. Makes 8 servings

Slow Cooker Chili

2 pounds ground beef
4 cans (16 ounces each) kidney beans, rinsed and drained
1 can (28 ounces) stewed tomatoes, undrained
1 can (15 ounces) pizza sauce
1 can (4 ounces) chopped green chilies
1/4 cup chopped onion
4 to 5 teaspoons chili powder
2 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper

In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 6 hours. Makes 12 servings.

Sweet-and-Sour Chicken

1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch strips
1 tablespoon vegetable oil
Salt and pepper to taste
1 can (8 ounces) pineapple chunks
1 can (8 ounces) sliced water chestnuts, drained
2 medium carrots, sliced
2 tablespoons soy sauce
4 teaspoons cornstarch
1 cup sweet-and-sour sauce
1/4 cup water
1-1/2 teaspoons ground ginger
3 green onions, cut into 1-inch pieces
1-1/2 cups fresh or frozen snow peas
Hot cooked rice

In a large skillet, saute chicken in oil for 4-5 minutes; drain. Sprinkle with salt and pepper. Drain pineapple, reserving juice; set pineapple aside. In a 5-qt. slow cooker, combine the chicken, water chestnuts, carrots, soy sauce and pineapple juice. Cover and cook on low for 3 hours.

In a small bowl, combine the cornstarch, sweet-and-sour sauce, water and ginger until smooth. Stir into the slow cooker. Add onions and pineapple; cover and cook on high for 15 minutes or until thickened. Add peas; cook 5 minutes longer. Serve with rice. Makes 5 servings.

Round Steak Italiano

2 pounds boneless beef top round steak
1 can (8 ounces) tomato sauce
2 tablespoons onion soup mix
2 tablespoons canola oil
2 tablespoons red wine vinegar
1 teaspoon ground oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper
8 medium potatoes (7 to 8 ounces each)
1 tablespoon cornstarch
1 tablespoon cold water

Cut steak into serving-size pieces; place in a 5-qt. slow cooker. In a large bowl, combine the tomato sauce, soup mix, oil, vinegar, oregano, garlic powder and pepper; pour over meat.

Scrub and pierce potatoes; place over meat. Cover and cook on low for 7 to 7-1/2 hours or until meat and potatoes are tender.

Remove meat and potatoes and keep warm. For gravy, pour cooking juices into a small saucepan; skim fat. Combine cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and potatoes. Makes 8 servings.

Tender Spareribs

4 pounds pork spareribs, cut into serving-size pieces
1/4 cup soy sauce
1/4 cup prepared mustard
1/4 cup molasses
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 to 2 teaspoons hot pepper sauce

Place ribs in a 5-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cover and cook on low for 5-1/2 to 6 hours or until meat is tender. Makes 8 servings.

Cajun-Style Pot Roast

1 boneless beef chuck roast (2 to 3 pounds)
2 tablespoons Cajun seasoning
1 tablespoon olive oil
2 cans (10 ounces each) diced tomatoes and green chilies
1 medium sweet red pepper, chopped
1-1/2 cups chopped celery
3/4 cup chopped onion
1/4 cup quick-cooking tapioca
1-1/2 teaspoons minced garlic
1 teaspoon salt
Hot cooked rice

Cut roast in half; sprinkle with Cajun seasoning. In a large skillet, brown roast in oil on all sides; drain. Transfer to a 5-qt. slow cooker.

Combine the tomatoes, red pepper, celery, onion, tapioca, garlic and salt; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. Slice and serve with rice. Makes 6 servings.

Greek Garlic Chicken

1/2 cup chopped onion
3 tablespoons minced garlic
1 tablespoon plus 1 teaspoon olive oil, divided
2-1/2 cups chicken broth, divided
1/4 cup pitted Greek olives, chopped
3 tablespoons chopped sun-dried tomatoes (not packed in oil)
1 tablespoon quick-cooking tapioca
2 teaspoons grated lemon peel
1 teaspoon dried oregano
6 boneless skinless chicken breast halves (6 ounces each)
1-3/4 cups uncooked couscous
1/2 cup crumbled feta cheese

In a small skillet, saute onion and garlic in 1 tablespoon oil. Transfer to a 5-qt. slow cooker. Stir in 3/4 cup broth, olives, tomatoes, tapioca, lemon peel and oregano. Add chicken. Cover and cook on low for 3-1/2 to 4 hours or until a meat thermometer reads 170°.

In a saucepan, bring remaining oil and broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until broth is absorbed. Serve with chicken; sprinkle with feta cheese. Makes 6 servings.

Slow-Cooked Spaghetti Sauce

1 pound ground beef
4 cans (14-1/2 ounces each) diced tomatoes, undrained
6 cans (6 ounces each) tomato paste
1 cup beef broth
1/4 cup packed brown sugar
1 tablespoon dried marjoram
2 tablespoons garlic powder
2 teaspoons dried basil
2 teaspoons dried oregano
2 tablespoons minced fresh parsley
1 teaspoon salt
1 bay leaf
Hot cooked spaghetti

In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, tomato paste, broth, brown sugar and seasonings. Cover and cook on low for 6-8 hours or until bubbly. Discard bay leaf. Serve with spaghetti. Makes 12-14 servings.

Chili Beef Beans

3 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons brown sugar
1-1/2 teaspoons ground mustard
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon pepper
1 large onion, chopped
2 cans (10 ounces each) diced tomatoes and green chilies, undrained
1 can (15 ounces) ranch-style beans or chili beans, undrained
1 can (15-1/4 ounces) whole kernel corn, drained

Place the beef in a 3-qt. slow cooker. Combine the brown sugar, mustard, salt, paprika, chili powder and pepper; sprinkle over beef and toss to coat. Top with onion, tomatoes, beans and corn. Cover and cook on low for 6-8 hours or until meat is tender. Makes 6-8 servings.

Barbecued Chicken Sandwiches

2 broiler/fryer chicken (3 to 3-1/2 pounds each), cooked and shredded
1 large onion, chopped
2 cups water
1-1/4 cups ketchup
1/4 cup packed brown sugar
1/4 cup Worcestershire sauce
1/4 cup red wine vinegar
1 teaspoon each salt, celery seed and chili powder
1/4 teaspoon hot pepper sauce
Hamburger buns

In a 3-qt. slow cooker or Dutch oven, combine all ingredients except buns. Cover and cook on low for 6-8 hours in the slow cooker or simmer for 1-1/2 hours on the stovetop. Serve on buns. Makes 8-10 servings.

Note: 6 cups diced cooked chicken may be used instead of the shredded chicken.

Chicken Chili

1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
1 cup chopped onion
3 tablespoons vegetable oil
1 can (15 ounces) cannellini or white kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 cup frozen corn
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon minced garlic
1/2 teaspoon celery salt
1/2 teaspoon ground coriander
1/2 teaspoon pepper
Sour cream and shredded cheddar cheese, optional

In a large skillet, saute chicken and onion in oil for 5 minutes or until chicken is browned. Transfer to a 5-qt. slow cooker. Stir in the beans, tomatoes, corn and seasonings.

Cover and cook on low for 5 hours or until chicken is no longer pink. Garnish with sour cream and cheese if desired. Makes 6 servings.

Slow-Cooker Pork and Apple Curry

2 pounds boneless pork loin roast, cut into 1-inch cubes
1 medium apple, peeled and chopped
1 small onion, chopped
1/2 cup orange juice
1 tablespoon curry powder
1 teaspoon chicken bouillon granules
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
2 tablespoons cornstarch
2 tablespoons cold water
Hot cooked rice, optional
1/4 cup raisins
1/4 cup flaked coconut, toasted

In a 3-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until meat is tender. Increase heat to high. In a small bowl, combine cornstarch and water until smooth; stir into slow cooker.

Cover and cook for 30 minutes or until thickened, stirring once. Serve over rice if desired. Sprinkle with raisins and coconut. Makes 8 servings.

Chicken Fajita Stew

4 boneless, skinless chicken breasts
1 tablespoon vegetable oil
1 (1.27 oz.) package Fajita seasoning mix
1 (14.5 oz.) can chicken broth
2 cups chopped onions
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
1 cup frozen white shoepeg corn (or regular corn)
1 (16 oz.) jar mild cilantro salsa, or 2 cans diced tomatoes
2 cloves garlic, minced, or to taste
1 teaspoon onion powder
1 tablespoon cilantro, minced
1 can black beans, rinsed and drained
1 chicken bouillon cube (optional)
1 bay leaf
1/2 cup rice (optional), uncooked

Garnish
Shredded Cheddar cheese (optional)
Sour cream (optional)
Flour tortillas (optional)

Combine all stew ingredients in a slow cooker; cook on low 8 to 10 hours, or on high 4 to 6 hours. Remove bay leaf; stir to break up chicken before serving. Serve topped with cheddar cheese and sour cream, if desired. Serve with warm tortillas. Makes 6 servings

Slow Cooker Split Pea Sausage Soup

1 pound dried split peas
10 cups water
1 pound smoked sausage of your choice, sliced
5 cubes chicken bouillon
1 1/2 cups chopped carrot
1 cup chopped celery
2 potatoes, peeled and chopped
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
2 bay leaves
1 onion, chopped

In a 5 quart slow cooker, combine the peas, water, sausage, bouillon, carrot, celery, potatoes, garlic powder, oregano, bay leaves, and onion. Cover, and cook on high for 4 to 5 hours. Remove bay leaves before ladling into bowls. Makes 8 servings

Slow Cooker Chili Casserole

1 pound bulk pork sausage
2 cups water
1 can (15-1/2 ounces) chili beans, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
3/4 cup uncooked long grain rice
1/4 cup chopped onion
1 tablespoon chili powder
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
3/4 teaspoon salt
1/8 teaspoon garlic powder
1 cup (4 ounces) shredded cheddar cheese

In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a 3-qt. slow cooker. Add the next 10 ingredients; stir well. Cover and cook on low for 7 hours or until rice is tender. Stir in cheese during the last 10 minutes of cooking time. Makes 6 servings.

Slow-Cooked Country Ribs in Gravy

3 pounds country-style pork ribs
1 cup water
1/2 cup ketchup
1 medium onion, chopped
2 tablespoons white vinegar
1 tablespoon sugar
4 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon ground mustard
1 beef bouillon cube
1/4 teaspoon paprika
1/4 teaspoon pepper

Place ribs in a 5-qt. slow cooker. Combine remaining ingredients and pour over ribs. Cover and cook on high for 1 hour; reduce heat to low and cook 3-4 hours longer. Remove ribs to serving platter and keep warm. Thicken cooking liquid for gravy. Makes 6 servings.

Potato, Leek, Bacon, and Cheddar Cheese Soup

8 slices bacon
8 medium leeks (white and plate-green parts only), chopped
3-1/2 pounds medium Yukon gold potatoes, peeled and cut into thyme sprigs
3 thyme sprigs
8 ounces part-skim cheddar cheese, coarsely grated
1-3/4 cups chicken broth
3/4 cup half-and-half
1 box (10 oz.) frozen corn kernels, thawed
3 scallions (green part only), chopped, plus additional for garnish

Cook bacon in a large skillet over moderate heat, turning, until crisp. Transfer to paper towels to drain; set aside at room temperature. Leaving 1 tablespoon bacon fat in skillet, add leeks, season with salt and pepper and cook over moderate heat, stirring, 2 minutes.

Transfer to slow cooker along with potatoes, thyme, and 2 cups water. Cook, covered, on high heat 1-1/2 hours. Remove thyme sprigs. Mash potatoes, then add remaining ingredients and 3 cups water.

Cook on high heat 1 hour more. If a smoother texture is desired, blend soup, in batches, in a blender until smooth. Return each batch to slow cooker and reheat (if necessary) over low heat, stirring occasionally. Salt and pepper to taste. Ladle soup into bowls, garnish each with scallions and top with a slice of bacon. Makes 8 servings.

Smoky Slow Cooker Chili

Cooking spray
1 pound ground pork
1 pound boneless pork shoulder, cut into 1/2-inch pieces
3 cups chopped onion
1 3/4 cups chopped green bell pepper
3 garlic cloves, minced
3 tablespoons tomato paste
1 cup lager-style beer
1/2 teaspoon salt, divided
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
3/4 teaspoon freshly ground black pepper
6 tomatillos, quartered
2 bay leaves
2 (14 1/2-ounce) cans plum tomatoes, undrained and chopped
1 (15-ounce) can no-salt-added pinto beans, drained
1 (7 3/4-ounce) can Mexican hot-style tomato sauce (such as El Paso)
1 smoked ham hock (about 8 ounces)
1 1/2 tablespoons sugar
1/2 cup finely chopped cilantro
1/2 cup finely chopped green onions
1/2 cup (2 ounces) crumbled queso fresco
8 lime wedges

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ground pork to pan; cook 5 minutes or until browned, stirring to slightly crumble. Drain well. Transfer pork to an electric slow cooker.

Recoat pan with cooking spray. Add pork shoulder; cook 5 minutes or until lightly browned, turning occasionally. Transfer pork to slow cooker.

Recoat pan with cooking spray. Add onion and bell pepper; sauté 8 minutes, stirring frequently. Add garlic; sauté 1 minute. Add tomato paste; cook 1 minute, stirring constantly. Stir in beer; cook 1 minute. Transfer onion mixture to slow cooker. Add 1/4 teaspoon salt, chili powder, and next 9 ingredients (through ham hock) to slow cooker. Cover and cook on high 5 hours or until meat is tender.

Remove bay leaves and ham hock; discard. Stir in remaining 1/4 teaspoon salt and sugar. Ladle about 1 1/3 cups chili into each of 8 bowls; top each serving with 1 tablespoon cilantro, 1 tablespoon green onions, and 1 tablespoon cheese. Serve each serving with 1 lime wedge.

Note: You can also cook the chili in a slow cooker on low for 8 hours. For cooking chili on the stovetop, use a total of 12 ounces beer and simmer, covered, for 2 1/2 to 3 hours or until the pork shoulder is tender. Makes 8 servings

Pot Roast with Gravy

1 beef bottom round roast (5 pounds)
6 tablespoons balsamic vinegar, divided
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons vegetable oil
3 garlic cloves, minced
4 bay leaves
1 large onion, thinly sliced
3 teaspoons beef bouillon granules
1/2 cup boiling water
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
4 to 5 tablespoons cornstarch
1/4 cup cold water

Cut roast in half; rub with 2 tablespoons vinegar. Combine the salt, garlic powder and pepper; rub over meat. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker.

Place the garlic, bay leaves and onion on roast. In a small bowl, dissolve bouillon in boiling water; stir in soup and remaining vinegar. Slowly pour over roast. Cover and cook on low for 7-8 hours or until meat is tender.

Remove roast; keep warm. Discard bay leaves. Whisk cornstarch and cold water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened. Slice roast; return to slow cooker and heat through. Makes 10 servings.

Thai Pork with Red Curry

1 1/4 cups chicken broth
1 (14 oz.) can coconut milk
1 onion, thickly sliced
1 red bell pepper, cored and sliced lengthwise
1 (8 oz.) package white mushrooms, quartered
2 tablespoons red curry paste
3 tablespoons vegetable oil
2 1/2 pounds boneless pork butt or shoulder, cubed
1 tablespoon kosher salt
1/2 teaspoon black pepper
1 cup chopped cilantro

Stir in 3/4 cup chicken broth, coconut milk, onion, bell pepper, mushrooms and curry paste to a slow cooker. Heat 1 tbsp. oil in a large skillet over medium-high heat. Season pork cubes with salt and pepper and add a third of pork to skillet. Brown meat for 6 minutes. Transfer pork to slow cooker. Repeat with remaining 2 batches of pork and 2 tbsp. oil.

Pour remaining 1/2 cup chicken broth into skillet, scraping bottom of pan to incorporate browned bits; stir this liquid into slow cooker. Cover and cook on high heat for 5 hours. Using a slotted spoon, skim grease off top prior to serving. Sprinkle cilantro on stew; Serve over rice, if desired. Makes 4 servings

Slow-Cooker Sweet-and-Sour Brisket

1 (28 oz.) can crushed tomatoes
1 onion, thinly sliced
2 cloves garlic, finely chopped
1/2 cup raisins (optional)
1/4 cup packed light brown sugar
2 tbsp. fresh lemon juice
1 (21/2 lb.) piece flat-cut brisket, trimmed
Salt and pepper

Place tomatoes, onion, garlic, raisins (if using), brown sugar and lemon juice in a slow cooker and stir to combine. Sprinkle brisket with 1 1/2 tsp. salt and season with pepper. Place brisket on tomato mixture and then spoon half of tomato mixture on meat. Cover and cook on high until meat is fork tender, 5 to 6 hours.

Transfer brisket to a cutting board, tent with foil to keep warm, and let stand for 10 minutes. Skim fat from sauce and discard; season sauce with salt and pepper. Slice brisket across grain, transfer to a serving platter and spoon some sauce over meat. Makes 6 servings

White Bean and Chicken Chili

2 (15 oz.) cans white beans, rinsed and drained
4 cups low-sodium chicken broth
1 tbsp. vegetable oil
2 whole bone-in chicken breasts (3 lb.)
Salt and pepper
2 onions, chopped
4 cloves garlic, chopped
2 (4 oz.) cans roasted green chilies, drained
1 tbsp. ground cumin

Place beans and broth in a slow cooker. Cover and cook on high until beans are tender, 2 hours. Warm oil in skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place chicken skin side down in skillet; cook until brown, about 4 minutes.

Turn and cook for 2 minutes more. Transfer to a plate; remove and discard skin. Drain all but 2 tbsp. fat from skillet. Add onions and garlic; cook until softened, 5 minutes. Add onion mixture, chilies, 1 cup water and cumin to slow cooker. Stir; add chicken.

Cook on low for 6 hours, stirring twice. Remove 1 cup beans plus 1/2 cup liquid from slow cooker. Puree in a blender; return to slow cooker. Remove chicken, shred it and return to slow cooker. Spoon into individual bowls and serve. Makes 6 servings

White-Bean and Sausage Stew

6 (3 oz.) Italian sausages
1 tbsp. olive oil
1 large onion, sliced
1 clove garlic, chopped
2 (15 oz.) cans white beans (Great Northern or navy), rinsed and drained
1 (28 oz.) can chopped tomatoes, drained
1 tbsp. chopped fresh or 1 tsp. dried thyme
Salt and pepper

Poke holes in sausages and put in a large nonstick skillet. Add 1/4 cup water; bring to a boil. Lower heat and cook sausages, turning, until lightly browned and water has evaporated, about 10 minutes. Transfer to a plate. Heat oil in skillet over medium-high heat. Add onion and garlic; cook, stirring often, about 3 minutes. Add beans, tomatoes and thyme.

Put half of bean mixture into a slow cooker. Arrange sausages on top, followed by remaining beans. Cook on high for 4 hours. Check after 2 hours and add water if mixture looks dry. Remove sausages; slice thickly. Season beans with salt and pepper. Return sausage to stew. Makes 4 servings

Slow Cooker Pot Roast

1 tbsp. oil
3-to 3-1/2- lb. boneless beef pot roast (rump, chuck or round)
4 carrots, sliced
4 medium all-purpose potatoes (about 2 lb.), cut into 1-inch pieces
2 envelopes onion soup mix
3/4 cup water

In large nonstick skillet heat oil over medium-high heat and brown roast. In slow cooker arrange carrots and potatoes; top with roast; set aside.

In glass measuring cup combine onion soup mix with water. Add to skillet, scraping up any brown bits from bottom of pan. Add soup mixture to slow cooker. Cook covered on low 8 to 10 hours or high 4 to 6 hours.

Remove roast and vegetables to serving platter. Thicken gravy, if desired, by combining 1/4 cup water with 2 tablespoons all-purpose flour. Cook on HIGH 15 minutes or until thickened. Serves 8

Garlic-Studded Pot Roast

1 2 1/2-lb. boneless beef round top round or rump roast
2 cloves garlic, cut into slivers
2 tbsp. butter or margarine
1 1/2 cups baby carrots
3/4 tsp. thyme leaves
8 oz. fresh mushrooms, halved
1 10 3/4-oz. can condensed cream of mushroom soup with roasted garlic
1/4 cup water or red wine
Baked potatoes or hot cooked noodles (optional)

Cut small slits in roast. Insert garlic slivers into slits. In Dutch oven or large skillet, melt butter over medium-high heat. Add roast; cook to brown evenly, about 5 minutes. Place carrots in 4- to 6-quart slow cooker.

Add roast and pan drippings; sprinkle with thyme. Top with mushrooms. In medium bowl, blend soup and water. Pour over beef. Cover and cook on low 6 to 8 hours until beef is tender. Serve with baked potatoes or hot cooked noodles, if desired. Serves 6