Slow Cooker Recipies

Slow cooker recipies are famous all over the world. Slow cooker recipies hand-picked from a variety of sources.

Quick Onion Pot Roast

• 1 pkt onion soup mix.
• 3lb lean beef pot roast trim off any fat
• 3 Tbs flour in 3Tbs water, mixed to a paste.

Sprinkle onion soup over the bottom of the slow-cooker. Add pot roast. Cover and cook on LOW about 10 hrs. or 5 hrs. on HIGH. Pour accumulated juices into a saucepan; skim off fat. Add flour-water paste and bring to the boil, stirring constantly until thickened. Serve over sliced meat.

Barbecued Pot Roast

• 1 tsp salt
• 2lb lean pot roast
• 1/2 cup tomato paste
• 24 peppercorns
• 1 small onion, chopped
• 1 tsp worcestershire sauce

Sprinkle salt over the roast and place in slow-cooker. Spread tomato paste over meat; imbed peppercorns into paste; top with onions and worcestershire sauce. Cover and cook on LOW 8-10 hrs. Serve meat with accumulated gravy.

Marinated Chicken & Pork

• 3 lb chicken pieces
• 2 cloves garlic,crushed
• 1 lb lean boneless pork cubed
• 3 tomatoes chopped
• 1 cup dry red wine
• 1/2 tsp rosemary
• 1/2 tsp black pepper
• 1 tsp salt
• 3 cups beef broth, (Campbell's)

Place chicken pieces and pork cubes in a large bowl. Mix all other ingredients thoroughly, pour over chicken and pork. Allow meat to marinate in sauce for about 2 hrs. (you could leave it over night) Transfer chicken,pork and marinade to cooker. Cover pot, turn on LOW and cook 6-8 hrs.or until chicken and pork are thoroughly cooked. Serves 6.

Tarragon Chicken

• 3-4lb chicken
• 2 Tbs soft butter
• 1 tsp garlic salt
• 1 tsp tarragon
• 1 Tbs dried parsley
• 1/8 tsp ground black pepper
• 3 Tbs vinegar

Gravy

1. 2 Tbs cornstarch in 2 Tbs cold water, Stirred until smooth. 1 cup accumulated cooking liquid.
2. Rub chicken with butter; place in slow cooker. Combine seasonings and herbs and sprinkle evenly over chicken. Add vinegar. Cover and cook on LOW about 8 hrs. Do not remove lid during this time. Remove chicken to hot platter.
3. Prepare gravy by combining the cornstarch mixture and 1 cup accumulated liquid in a saucepan. Heat and stir until mixture boils and is thickened. Serve over hot chicken. Serves 4.
   Trudy C.

Slow Cooker Vegan Baked Beans

My husband bought me a slow-cooker last year and asked if I could try making some things in it. Here's one of the resulting recipes...

Vegan Baked Beans
(It tastes like the canned stuff!)

• 1 lb. pkg. dried navy beans
• cold water for soaking beans
• mustard (your choice on type)
• 1/2 c. molasses
• 1 tsp. sea salt or Bragg's Liquid Amino's
• 1/3 c. honey
• Smart Dogs (or any other brand of tofu hot dogs)
• 1 large onion, chopped, sauteed in extra virgin olive oil until slightly brown

1. Take the navy beans and place them either in your slow-cooker or some large bowl. Add enough water to cover the beans by 3-4 inches. Allow it to sit overnight. In the morning, (or whenever) drain the water out and rinse the beans.
2. Now add enough fresh water to cover the beans by about 1 - 1 1/2 inches. Put the slow-cooker on high all day. Get all the other ingredients ready... slice the Smart Dogs into 1/4 or 1/2 inch slices (whatever you like) and get all the seasonings together.
3. Now shut off the slow-cooker and add all the ingredients. Stir well and let it sit for about 30 minutes to an hour to allow the flavors to mingle. Then serve. (If you really want the flavors to mix, then put everything away in the refrigerator when you've finished cooking everything and take it out the next night for dinner. Serves 4-6.
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