slow cooker recipes

 

1.  Barbecue Beef Sandwiches

 

Barbecue Beef Sandwich
Barbecue Beef Sandwich

 

  • Boneless chuck roast beef – 1Kg and 300g (1300g)
  • Barbecue sauce - 1 cup
  • Apricot preserves - 1/2 cup
  • Minced green or red bell pepper - 2 tablespoons
  • Dijon mustard - 1 tablespoon
  • Brown sugar - 2 teaspoons
  • Sliced shallot - 2
  • Hamburger buns or Kaiser rolls - 12 whole

 

Remove any excess fat from the beef. Cut the beef into four pieces. keep beef in a 4 or 5-quart slow cooker. Combine all of the remaining ingredients, except the buns, and pour over the beef. Cook with covered on low heat for 7 to 8 hours, or until beef is tender. Remove the beef from the slow cooker. Cut the beef into thin slices and mix it back into the source.

Cook for another 20 to 30 minutes on low heat, or until the beef is hot. Fill buns halfway with beef mixture. Spread horseradish sauce on the buns for a delicious flavor boost!

 

2. Asian Spiced Chicken and Beans

 

Asian Spiced Chicken and Beans
Asian Spiced Chicken and Beans

 

 

  • Dry packed Navy Beans and rinsed and drained Navy Beans – 450g
  • Dry packed red Beans with rinsed and drained – 450g
  • Chicken breasts with boneless skinless and cut into 1/2 inch cubes -   460g
  • Diagonally sliced large carrot - 3
  • Minced garlic for taste - 2 to 3 teaspoons
  • Minced ginger root - 2 to 3 teaspoons or Ground ginger - 1 to 2 teaspoons (For taste)
  • Low sodium fat-free chicken broth - 450ml can
  • Cornstarch - 2 Tablespoons
  • crushed red pepper or chili - 1/2 Teaspoon.
  • Low-sodium soy sauce - 2 to 3 Tablespoon
  • Cooked rice - 4 Cups
  • Sliced green onions - as needed for garnish
  • Chopped peanuts - as needed for garnish

 

In a large saucepan, place dry beans when using dry beans and cover with 2 inches of water and heat it to boil; cook uncovered for 2 to 3 minutes. Take out the pan from the oven, cover and set it aside for at least one hour and up to 4 hours. Drain soaking water and rinse beans. Put soaked OR canned ginger, chicken breast, beans, garlic, carrots and 1 1/4 cups of the chicken broth in slow cooker; stir all together and mix well. Cover and cook on low flame for 5 1/2 to 6 hours, or until beans are tender.

 

Heat up the slow cooker to high. Stir the cornstarch into the remaining 1/2 cup broth in the cooker, then add the crushed red pepper. Cook with covered, for 30 minutes or until the sauce has thickened. Add the soy sauce and mix well. Serve over rice with green onions and peanuts on top.

 

 

3.  Autumn Vegetable Minestrone

 

Autumn Vegetable Minestrone
Vegetable Minestrone

 

 

  • 430ml  vegetable broth  - 2 cans
  • Non-drained crushed and canned tomatoes – 1 can (530ml)
  • Chopped carrots - 3 medium size
  • Zucchini cut into 1/2" slices - 3 (small)
  • Yellow bell pepper cut into 1/2" pieces - 1 (medium)
  • Sliced  spring Onion - 8 medium size
  • finely chopped garlic clove - 2
  • shredded cabbage - 2 cups
  • Dried marjoram - 2 teaspoons
  • Salt - 1 teaspoon
  • Pepper - 1/4 teaspoon
  • Uncooked instant rice - 1 cup
  • Chopped fresh basil - 1/4 cup

 

In a 3 12 to 6 quart slow cooker, combine all ingredients except the rice and basil. Cook with covered on low heat for 6 to 8 hours, or until vegetables are tender. Stir in the rice. Cook for about 15 minutes on low heat, or until the rice is tender.

 

 

4.  Basil Chicken

 

basil chicken
basil chicken

 

  • Skinless chicken breasts - 4
  • Pepper - 1/2 teaspoon
  • Basil - 1/2 teaspoon  
  • Cream of celery soup – 1 can
  • Sliced green pepper - ½

 

In a slow cooker, put chicken breasts. Mix Pepper with basil and sprinkle.  Spread soup on the chicken.  Put green pepper slices on top of the soup. At low temperatures cover the slow cooker and cook for 6 to 8 hours.

 

 

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