Three Great Slow Cooker Recipes
Compliments of Cooking Light
Yield: 6 servings (serving size: 1 2/3 cups)
Hoppin’ John is said to bring good luck all year when eaten on New Year’s Day; it’s also know to be served all year around as well. With this being American Heart Month, enjoy this healthy version from Cooking Light.
2 (16-ounce) packages frozen black-eyed peas
1 1/4 cups sliced green onions, divided
2 cups hot water
3/4 cup chopped red bell pepper
2 tablespoons minced seeded jalapeño pepper
2 teaspoons hot sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 vegetable-flavored or chicken-flavored bouillon cube
1 (14.5-ounce) can diced tomatoes with pepper, celery, and onion, undrained
1 tablespoon tomato paste
2/3 cup uncooked converted rice
- Place peas, 3/4 cup green onions, 2 cups hot water, and next 6 ingredients (through bouillon) in a 4-quart electric slow cooker; stir well.
- Cover and cook on HIGH for 4 hours.
- Stir in tomatoes, tomato paste, and rice; cover and cook on HIGH for 1 hour or until peas and rice are tender and most of liquid is absorbed.
- Stir in remaining 1/2 cup green onions.
Compliments of Martha Stewart
Yield: 4 Servings
Lamb shanks are at their best when gently cooked. A slow cooker creates meltingly tender meat in a flavorful sauce – perfect for Sunday dinner. Asking your butcher to slice your shanks ensures an easy fit in a slow cooker. Or, look for smaller foreshanks, which come from the front of the lamb.
1 1/4 pounds small potatoes, halved
4 large shallots, cut into 1/2-inch wedges
3 garlic cloves, minced
1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice
3 sprigs rosemary
Coarse salt and ground pepper
4 tablespoons all-purpose flour
3/4 cup low-sodium chicken broth
3 1/2 pounds lamb shanks, cut crosswise into 1 1/2-inch pieces and trimmed of excess fat
2 tablespoons extra-virgin olive oil
1/2 cup dry white wine, such as Pinot Grigio
1 cup pitted green olives, halved
Combine potatoes, shallots, garlic, lemon zest, and rosemary in a 5-to-6-quart slow cooker; season with salt and pepper. In a small bowl, whisk together 1 tablespoon flour and broth. Add to slow cooker.
Place 3 tablespoons flour on a plate. Season lamb with salt and pepper, then coat in flour, shaking off excess. In a large skillet, heat oil over medium-high. In batches, cook lamb until browned on all sides, about 10 minutes; transfer to slow cooker. Add wine to skillet and cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker, then cover and cook on high until lamb is tender, about 3 1/2 hours (7 hours on low). Stir in olives, cover, and cook 20 minutes.
To serve, transfer lamb and vegetables to a platter. Skim fat from cooking liquid, then stir in lemon juice and season to taste with salt and pepper. Serve sauce with lamb and vegetables.
Compliments of Taste of Home
Yields: 4 Servings
4 bone-in chicken breast halves, skin removed (8 ounces each)
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
3/4 cup thinly sliced sweet onion
1/2 cup chopped sweet red pepper
1 cup peach salsa
1 tablespoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup fresh green beans, trimmed and cut in half
2 tablespoons cornstarch
1/2 cup cold water
1-1/2 cups chicken broth
1-1/2 cups uncooked Minute® White Rice
- Place the chicken, kidney beans, onion and red pepper in 4-qt. slow cooker.
- In a small bowl, combine the salsa, curry powder, salt and pepper; pour over top.
- Cover and cook on low for 4-5 hours or until chicken is tender.
- Stir in green beans. Combine cornstarch and water until smooth; gradually stir into slow cooker.
- Cover and cook on high for 30 minutes or until sauce is thickened.
- In a large saucepan, bring broth to a boil; stir in rice.
- Cover and remove from the heat.
- Let stand for 5 minutes or until liquid is absorbed and rice is tender.
- Fluff with a fork.
- Serve with chicken and sauce.
article compliments of BasilMagazine.com