50 Top Slow Cooker Recipes - Easy One Pot Recipes For The Whole Family (Easy and Healthy Cookbooks) (2 page)

Ingredients

• 6 – 7 lbs of port shoulder, with the bone and skin.
  
• 1 head of garlic
  
• 1 tablespoon of sea salt
  
• 1 1/2 teaspoon of oregano
  
• 1 teaspoon of dried thyme
  
• 1/2 teaspoon of pepper, ground
  
• 1 onion
  
• 1 carrot
  
• 1/2 cup of oloroso or cream sherry
  
• 4 cups of chicken broth with the fat skimmed off
  
• 1/4 teaspoon of chili flakes
  
• 1 1/2 teaspoon of sherry or balsamic vinegar
  

Directions

1. Rinse and pat the pork shoulder dry.
   
2. Score the skin in a cris cross manner to about 1/8 of an inch so that it gets a diamond shaped pattern.
   
3. Crush the garlic, oregano, pepper, thyme and salt so that it forms a coarse paste.
   
4. Rub this paste all over the port shoulder.
   
5. Set this roast in an oiled roasting pan with the skin side up.
   
6. Set the oven to 450 degrees and roast for 40 – 45 min.
   
7. Take the tray out of the oven and transfer the pork to a slow cooker.
   
8. Scatter the onions, chili flakes and carrots around it.
   
9. Pour out half of the sherry and the broth on the pork ensuring that the surface of the roasted pork is thoroughly wetted.
   
10. Set the cooker over a low heat and cook for 7 – 8 hrs.
    
11. Test with a thermometer at the end of this time and when the temperature at the deepest portion of the meat is over 175 degrees, it is ready to come off the heat.
    
12. Before serving, transfer the pork to a carving board and set it in a warm place after covering it.
    
13. Pour the remaining sherry and broth into the cooker and bring to a boil.
    
14. Scrape the bottom and reduce to half.
    
15. Pour it through a wire strainer
    
16. Stir in the vinegar and skim off the excess fat.
    
17. Now lift the skin off the pork shoulder and cut it into pieces along the earlier grooves.
    
18. Slice the meat into strips and arrange them on a plate along with pieces of the skin.
    
19. Drizzle the pan juices (to preference) over the plate.
    

Slow Cooked Pork Chops

Ingredients

• 4 pork loin chops, about 4 oz each
  
• 3/4 cup flour.
  
• 1/2 teaspoon mustard, ground.
  
• 1/2 teaspoon garlic and pepper paste.
  
• 1/4 teaspoon salt.
  
• 2 tablespoon canola oil.
  
• 1 can of chicken broth, about 14 1/2 oz.
  

Directions:

1. Mix mustard, flour, salt and the garlic and pepper paste in a bowl.
   
2. Add the chops into the bowl and coat them thoroughly with the mixture.
   
3. Heat a skillet over a medium flame and coat the bottom well with oil.
   
4. Put the flour coated chops on to the skillet and brown them well on both sides.
   
5. Transfer the browned chops into a slow cooker.
   
6. Mix the rest of the flour and the chicken broth in another bowl and whisk till it is a smooth paste.
   
7. Pour this over the chops.
   
8. Cover the cooker and cook on low for 4 hours till the meat is almost falling off the bone.
   
9. When serving, place the chops in a serving plate and whisk the remaining juices before pouring them over the chops.
   

Hot Chalupa Dinner Bowl

Ingredients

• 8 taco shells.
  
• 1 head of iceberg lettuce, small.
  
• 8 oz of green chilies.
  
• 3 1/2 lb of single piece loin roast without bone.
  
• 2 cloves of garlic
  
• 2 tsp of salt.
  
• 1 tsp of oregano.
  
• 1 tsp of ground cumin.
  
• 32oz chicken broth
  
• 1 tbsp of chili powder.
  
• 1 can of diced tomatoes with lime juice, cilantro and chilies
  
• 1 lb of dried pinto beans
  

Directions

1. Place the beans, roast, chilies, garlic, cumin, oregano chili powder and the salt in a slow cooker and add the chicken broth over the lot so that it covers it.
   
2. Cover the slow cooker and set to high for 1 hr and then reduce to low and cook for 9 hrs.
   
3. Remove the bones and the fat from the roast and add the tomatoes and the green chilies to it.
   
4. Without covering the cooker, cook it on high for an hour, till the broth is slightly thickened.
   
5. Warm the taco shells and place the lettuce inside.
   
6. Spoon out the roast and bean mixture into each shell.
   
7. Add cheese, diced jalapeno, sliced tomatoes, avocados or even sour cream to the top of the filling to taste.
   

Slow Cooked Pork Carnitas

Ingredients

• 3 lbs of pork shoulder, boneless.
  
• 2 tsp of salt.
  
• 1 tsp of chili powder.
  
• 1/2 tsp of ground cumin powder.
  
• 1/2 tsp of oregano.
  
• 1 large onion.
  
• 3 gloves of garlic.
  

Directions

1. Sprinkle the pork with the chili powder, salt, cumin and dried oregano.
   
2. Place the pork in a slow cooker along with the onion and the garlic.
   
3. Cover the cooker and cook for about 6 hrs till the meat is tender and almost falling apart.
   
4. Shred the meat and serve hot.
   

Brazillian Feijoada

Faijoada is a Brazilian dish that is traditionally served over rice. It is a dish for occasions, but with a slow cooker is easy to make every day.

Ingredients

• 2 cups of dried black beans.
  
• 4 slices of bacon, preferably smoked.
  
• 1 lb of boneless pork shoulder cut into small cubes.
  
• 3/4 tsp of salt.
  
• 1/2 tsp of ground black pepper.
  
• 3 pieces of beef ribs with the bone.
  
• 3 cups of chopped onion.
  
• 1 1/4 cups of chicken broth, preferably fat free.
  
• 4 cloves of garlic.
  
• 9 oz of smoked ham hock.
  
• 1 tbsp of white vinegar.
  
• 8 pieces of orange wedges.
  

Directions

1. Boil the beans for 2 min in a saucepan.
   
2. Once the beans are cooked, remove them from the stove and let stand for an hour before draining away the water.
   
3. Crisp the bacon in a large skillet over a medium flame.
   
4. Once it is crisp, remove the bacon and crumble it into small pieces.
   
5. Sprinkle roughly 1/8 of the salt and half the ground pepper on the pork shoulder and transfer it to the skillet.
   
6. Increase the heat to high and sauté them for 8 min till it is browned evenly on all sides.
   
7. Remove the pork and transfer it to a slow cooker.
   
8. Sprinkle the beef ribs with 1/8 tsp of salt and all the remaining pepper and cook them in the skillet for 3 min on each side till they are browned nicely.
   
9. Add the beef ribs to the slow cooker.
   
10. Add the beans, 1/2 tsp of salt, onions, chicken broth, garlic and ham hock and stir well.
    
11. Cook over on low for 8 hrs.
    
12. Before serving, remove the ribs from the slow cooker and shred the meat after removing the bone first.
    
13. Add the shredded beef back to the slow cooker and pour the vinegar in.
    
14. Top off with the crumbled bacon and serve with the orange wedges.
    

Spicy Pork Tacos

Ingredients:

• 4 lbs pork shoulder, boneless and with fat, cut into large chunks
  
• 3 Ancho chilies, whole
  
• 3 Pasilla chilies, whole
  
• 2 garlic cloves, whole and unpeeled
  
• 2 to 3 tablespoons of water
  
• 2 to 3 chipotles in adobo sauce
  
• 1/2 white onion, chopped
  
• 3 tbsp olive oil, extra virgin
  
• 2 tbsp honey
  
• 1 tbsp cider vinegar
  
• 1 tbsp Salt
  
• Black pepper to taste
  
• 2 tsp oregano
  
• 3 3/4 cups chicken broth, low sodium
  
• 2 bay leaves
  
• 1 cinnamon stick
  
• Corn tortillas, warmed
  
• Taco toppings, any kind you like for garnish
  

Directions:

1. In a small microwavable bowl, place the Ancho, Pasilla chilies and the garlic with 2 to 3 tablespoons of water.
   
2. Microwave for two minutes until the chilies are soft.
   
3. Remove the chilies and garlic from the water.
   
4. Trim, deseed the chilies and peel the garlic.
   
5. Next, transfer the chilies and garlic to a blender.
   
6. Along with the chilies, add chipotles, onion, honey, 2 tbsp olive oil, vinegar, 1 tbsp of salt and oregano into the blender. Blend well.
   
7. Heat a saucepan on medium to high heat with the remaining 1 tbsp of olive oil.
   
8. Once the oil heats add in the contents of the blender, stirring continuously for about 8 minutes until the heat brings out all the flavors and aromas.
   
9. Once the sauce is cooked, add in the broth, bring it to a boil and then let it simmer for a few minutes, for the broth to thicken.
   
10. Turn off the heat and transfer the contents of the saucepan into a slow cooker.
    
11. Add the bay leaf and cinnamon stick.
    
12. Cover and cook on high for 5 hours until the meat is soft and tender.
    
13. Once cooked, turn off the heat and shred the meat using a fork.
    
14. Season with salt and ground black pepper to taste.
    
15. Serve hot on top of warmed tortillas with any other topping you like.
    

Cooking Tip:

For best results ensure that you cook the pork for no longer than 5 hours.

Easy Barbecue Country Style Ribs

If you're in a hurry and on your way out, this is one of the best rib recipes for you. Simply throw in all the ingredients together and come back home for a mouthwatering and scrumptious meal.

Ingredients:

• 4 to 5 lbs pork ribs
  
• 1 onion, finely chopped
  
• Salt and pepper
  
• 18 oz barbecue sauce
  

Directions:

1. Simply add in the pork ribs, onion, salt, pepper, barbecue sauce all together into a slow cooker.
   
2. Cover and cook on low heat for 6 to 8 hours until meat is nice and tender.
   
3. Serve hot or cold.
   

Tasty BBQ Pulled Pork

This is a terrific slow cooker pork recipe and while using prime pork ribs are a luxury, this recipe tastes good with just about any cut of pork meat. Like most slow cooker recipes, this one is very simple, just needs time to cook.

Ingredients:

• 1 oz beef broth
  
• 3 lbs pork ribs, boneless
  
• 18oz  barbecue sauce
  

Directions:

1. In a slow cooker, add in the beef broth and pork ribs. Let it cook for 4 hours on high or 8 hours on low.
   
2. You can check if the meat is done by shredding it with a fork, it should break easily. If it does not let it cook for a little longer.
   
3. Once the meat is cooked, remove any excess liquid from the slow cooker.
   
4. Shred the meat using a fork.
   
5. Add in the barbecue sauce and mix well.
   
6. Put the lid back on the slow cooker and cook on low for another 4 hours.
   

Cooking Tip:

If you are using a tougher cut of meat, simply let it cook for longer in the slow cooker and it turns out just as good.

To Die For Pulled Pork

Ingredients

• 4 lbs pork roast, shoulder or rump
  
• 2 Onions, finely sliced
  
• 1 standard can of ginger ale
  
• 18 oz Barbecue sauce
  
• Barbecue sauce for serving
  

Directions

1. Place the sliced onions and roast pork into a large slow cooker along with a cup of ginger ale.
   
2. Cook on low heat for about 8 to 10 hours.
   
3. Once the meat is cooked to shredding consistency, remove from slow cooker.
   
4. Drain away the excess fat, retaining only the onions.
   
5. Shred the meat using a fork, removing away the bones (if any) and excess fat.
   
6. Put the shredded meat back into the slow cooker along with the onions.
   
7. Add the barbecue sauce and mix well.
   
8. Cover and cook on low for another 1-2 hours.
   
9. Serve with warmed toast or burger bun.
   

Cooking Tips:

1. You may need to cook the meat for longer in an old fashioned slow cooker, for between 10 and 12 hours.
   
2. Also, this meat can be frozen and used whenever a quick sandwich is called for.
   

Chicken Slow Cooker Recipes

Slow Cooked Whole Chicken

Ingredients:

• 1 defrosted whole chicken, as large as desired.
  
• 1 cup onion, chopped.
  
• 1 teaspoon of thyme.
  
• 2 teaspoon of salt.
  
• 2 teaspoon of paprika.
  
• 1 teaspoon of onion powder.
  
• 1 teaspoon of white pepper.
  
• 1/2 teaspoon of garlic powder.
  
• 1/2 teaspoon of black pepper powder.
  
• 1 teaspoon cayenne pepper.
  

Directions: