Slow Cooker: The Best Cookbook Ever (55 page)

Cornbread stuffing with nuggets of corn, jalapeño, and bell pepper gives these chicken breasts a sweet and spicy Southwestern flavor. Topped with a cheesy cilantro cream sauce, this dish is terrific for a special dinner.

6 chicken breast halves, skinned and boned

1½ teaspoons salt

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teaspoon cayenne pepper

2 tablespoons unsalted butter

½ cup finely chopped sweet onion, such as Vidalia (about ½ medium onion)

1 jalapeño pepper, seeded and finely chopped

½ cup finely chopped red bell pepper

1 cup frozen white corn, defrosted and drained

1 package Jiffy cornbread mix

¼ cup sour cream

½ cup mayonnaise

2 tablespoons olive oil

1 medium onion, chopped

1 teaspoon ground cumin

½ teaspoon dried oregano

2½ cups chicken broth

2 tablespoons cornstarch

1 cup heavy cream

1 cup finely shredded mild Cheddar cheese

½ cup finely chopped fresh cilantro

place the chicken shiny-side down between sheets of plastic wrap and pound it to a uniform thickness.

sprinkle the chicken evenly with the salt and cayenne. Melt the butter in a small skillet over medium-high heat. Add the sweet onion, jalapeño, and bell pepper and sauté until the onion is softened, about 4 minutes.

transfer the vegetables to a mixing bowl and allow to cool. Add in the corn, cornbread mix, sour cream, and mayonnaise, and stir to combine. The mixture should be stiff. Spread the mixture over the chicken breasts and roll up the chicken from the top of the breast, tucking in the sides and securing with 4-inch skewers, silicone loops, or kitchen string.

arrange the chicken in the insert of a 5- to 7-quart slow cooker, wedging the chicken to fit in one layer. Heat the oil in the same skillet over medium-high heat. Add the onion, cumin, and oregano and sauté until the onion is softened, about 3 minutes. Transfer the contents of the skillet to the slow-cooker insert and add the broth.

cover and cook on high for 2½ to 3 hours, until the chicken is cooked through (170°F on an instant-read thermometer). Carefully transfer the chicken to a serving platter and cover with aluminum foil. Transfer the sauce to a saucepan and boil until reduced by half.

dissolve the cornstarch in the cream in a small bowl and whisk into the sauce. Boil, whisking constantly, until thickened. Remove the pan from the heat, add the cheese and cilantro, and stir until the cheese is melted. Taste the sauce for seasoning and adjust.

remove the skewers, silicone loops, or kitchen string. Using a serrated knife, cut each chicken breast on the diagonal into 4 pieces, and serve the meat in a pool of the sauce, with any additional sauce on the side.

serves 6

This extraordinary dish, made from the simplest of ingredients, is one from famed chef Fredy Girardet of the restaurant Girardet in Crissiér, Switzerland. I have made this dish as a braise on the stovetop for years, but it really does well in the slow cooker. I think the sauce is even more intense and flavorful. Girardet would serve this on a bed of potato and turnip gratin, but my family loves it with
Potatoes Boulangerie
.

4 tablespoons (½ stick) unsalted butter

4 large leeks, finely chopped, using the white and tender green parts

Salt and freshly ground black pepper

6 chicken breast halves, boned and skinned

1 cup Ruby Port

½ cup double-strength chicken broth

½ cup heavy cream

melt the butter in a large skillet over medium-high heat. Add the leeks and season with ½ teaspoon salt and ¼ teaspoon pepper. Sauté until the leeks are fragrant, 2 to 3 minutes. Transfer the leeks to the insert of a 5- to 7-quart slow cooker.

sprinkle the chicken with 1 teaspoon salt and ¼ teaspoon pepper and place atop the leeks in the slow-cooker insert. Pour in the port and broth. Cover and cook on low for 3 hours, until the chicken is cooked through.

transfer the chicken to a ser ving platter and cover with aluminum foil. Pour the leeks and liquid into a saucepan and boil for 5 minutes. Stir in the cream and season with salt and pepper if needed.

cut each chicken breast on the diagonal into 4 pieces. Ladle some of the leek sauce onto a plate and top with the chicken. Spoon over some of the remaining sauce.

serves 6

This turkey breast is for all those occasions when you want to serve only white meat turkey. I use this method to cook turkey breasts when I need meat for casseroles or salads as well. If you want a dark gravy, you will need to use demi-glace, because the drippings don’t get very dark in the slow cooker.

2 medium onions, quartered

2 medium carrots, cut into 1-inch lengths

2 stalks celery, cut into 1-inch lengths

2 large sprigs thyme leaves

1½ teaspoons salt

½ teaspoon freshly ground black pepper

1 cup double-strength chicken broth

4 strips thick-cut bacon

One 3- to 4-pound bone-in turkey breast

2 teaspoons Wondra or other instant blending flour (optional)

arrange the vegetables and thyme in the insert of a 5- to 7-quart slow cooker. Sprinkle with the salt and pepper and pour in the broth.

arrange the bacon on top of the turkey breast and place in the slow-cooker insert on top of the vegetables. Cover and cook on high for 3½ to 4 hours, until the turkey registers 170°F on an instant-read thermometer. Carefully transfer the turkey breast to a serving platter and discard the bacon.

cover the turkey breast with aluminum foil and allow to rest for 15 minutes. Strain the sauce through a fine-mesh sieve into a saucepan and bring to a boil. Whisk in the flour (if using) and bring back to a boil. Taste and adjust the seasoning. slice the turkey breast and serve with the gravy.

serves 8

Turkey breast is a great dish for a company dinner, but all too often it comes out of the oven dried out. The slow cooker braises the turkey to perfection and ensures that it is tender and juicy. This turkey breast is boned (your butcher can do this for you, but boneless breasts are also available at the supermarket), braised in white wine, and has a sensational cornbread and prosciutto stuffing. When the breast is sliced for serving, it has a spiral of the stuffing in the middle, a perfect complement to the delicious wine sauce.

2 tablespoons unsalted butter

1 medium onion, finely chopped

6 thin slices prosciutto, cut into julienne strips

1 teaspoon dried thyme

1 teaspoon dried sage

3 cups crumbled cornbread or packaged unseasoned cornbread crumbs

½ cup golden raisins

1 cup chicken broth, plus additional if needed

1 large egg, beaten

melt the butter in a small sauté pan over medium-high heat. Add the onion, prosciutto, thyme, and sage and sauté until the onion is softened and the prosciutto begins to curl in the pan, about 3 minutes.

transfer to a mixing bowl. Add the cornbread, raisins, 1 cup broth, and egg and stir to combine. If the stuffing appears dry, add more broth until it is the consistency you like. Set aside.

One 3- to 4-pound boneless turkey breast

2 teaspoons salt

1 teaspoon freshly ground black pepper

2 medium onions, quartered

2 medium carrots, cut into 1-inch pieces

3 stalks celery, cut into 1-inch pieces

1 cup Pinot Grigio wine

1 cup double-strength chicken broth

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

lay the turkey breast, skin-side down, on a flat surface. Lay a piece of plastic wrap over the turkey and pound until the meat is an even thickness, ½ to ¾ inch. Sprinkle with the salt and pepper.

spread the stuffing over the turkey breast in a ½-inch layer. Roll up the breast from the narrower end and secure using kitchen string or silicone bands. Put the vegetables in the insert of a 5- to 7-quart slow cooker and pour in the wine and broth. Top with the turkey breast.

cover and cook on high for 3½ to 4 hours, until the turkey registers 170°F on an instant-read thermometer.

transfer the turkey to a serving platter, cover with aluminum foil, and allow to rest for 15 minutes. Strain the sauce through a fine-mesh sieve into a saucepan and boil for 5 minutes to reduce the liquid slightly. Mix the butter and flour to a paste, whisk it into the sauce, and return to a boil. Taste and adjust the seasoning.

remove the string or silicone loops from the turkey breast and cut into ½-inch slices. Serve with the sauce on the side.

serves 8

Thick-cut boneless pork chops simmer here in a sweet and savory broth of onions, dried figs, Dijon mustard, and Marsala until they are fork tender. The sauce is thickened and poured over the pork chops and is served with buttered noodles for a delicious meal.

2 tablespoons unsalted butter

2 tablespoons canola or vegetable oil

Eight 1-inch-thick boneless pork loin chops

1½ teaspoons salt

½ teaspoon freshly ground black pepper

4 medium sweet onions, such as Vidalia, cut into half rounds

1 cup Marsala wine (see savvy)

½ cup Dijon mustard

24 dried figs

½ cup beef broth

¼ cup water

2 tablespoons cornstarch

heat the butter and oil in a large skillet over high heat. Sprinkle the pork with the salt and pepper and add as many as will fit in a single layer to the skillet.

brown the chops on both sides in batches and transfer to the insert of a 5- to 7-quart slow cooker. Add the onions to the skillet and sauté until they become translucent, about 10 minutes. Add the Marsala and mustard to the skillet and bring to a boil, scraping up any browned bits from the bottom of the pan. Transfer the contents of the skillet to the slowcooker insert and add the figs and broth. Cover and cook on high for 2½ to 3 hours or on low for 5 to 6 hours.

remove the chops from the sauce and pour the sauce into a saucepan. Skim off any fat from the sauce and bring to the sauce to a boil. Mix the water and cornstarch and whisk into the sauce. Bring to a boil, whisking constantly. Taste and adjust the seasoning.

serve the chops smothered with the sauce. The chops may be returned to the slow cooker with the thickened sauce and served from the cooker set on warm.

serves 6–8

marsala savvy

Using dry or sweet fortified wines like sherry or Marsala is really the choice of the cook. I like the sweeter versions because I think they have a bit more complexity. That said, there are many people who prefer the dry versions of these wines. It’s really a matter of personal choice—just make sure not to buy the “Marsala cooking wine” that is found in the vinegar/sauce section of your grocers. It’s filled with salt and other flavorings.

This beautifully colored pork loin braises to tender perfection in a port, cranberry, and cinnamon sauce. The sauce is then thickened after cooking and served over the pork. Serve this world-class entrée on a bed of wild rice with dried apricots and almonds.

One 4-pound boneless pork loin, rolled and tied with kitchen string or silicone bands

1½ teaspoons salt

½ teaspoon freshly ground black pepper

Two 14- to 15-ounce cans of whole berry cranberry sauce

½ cup Ruby Port

2 tablespoons balsamic vinegar

Two 4-inch cinnamon sticks

1 whole clove

¼ cup water

2 tablespoons cornstarch

season the pork with the salt and pepper and put it in the insert of a 5- to 7-quart slow cooker. Mix the cranberry sauce, port, and vinegar in a bowl and pour over the pork. Add the cinnamon sticks and clove. Cover and cook on low for 5 to 6 hours, until the pork registers 165°F on an instant-read thermometer and the meat is tender.

remove the meat from the slow-cooker insert, cover with aluminum foil, and allow to rest for 15 minutes. Strain the sauce through a fine-mesh sieve into a saucepan, and bring it to a boil.

stir the water and cornstarch together, whisk into the sauce, and bring back to a boil. Taste and adjust the seasoning.

remove the string or silicone bands from the pork and cut into ½-inch-thick slices. Serve with the sauce on the side.

serves 8

Fully cooked smoked hams can be served directly from the refrigerator, but they are so much more delicious when they are heated in the slow cooker and the juices of the ham mingle with a glaze or flavored sauce. You will need a large five- to seven-quart slow cooker for a bone-in ham. The results are tender and full of flavor no matter which glaze you decide to use.

One year for a holiday brunch, I was in charge of the ham, and my friends were bringing the sides. I had been traveling and had gotten home the night before the brunch. Fortunately I’d purchased the ham before I left, but now what to flavor it with? I checked the fridge and found apple cider and pub mustard and thought the two would make a fine combination. I added some cinnamon, cloves, and allspice to the pot and came up with a winner.

1½ cups apple cider

One 4-ounce jar Stonewall Kitchen pub mustard or other whole-grain mustard

½ cup firmly packed light brown sugar

Two 4-inch cinnamon sticks

3 whole cloves

4 whole allspice berries

½ cup Ruby Port

Two 15-ounce cans whole berry cranberry sauce

Grated zest of 2 oranges

½ cup orange juice

One 5-pound smoked ham

combine the cider, mustard, sugar, and spices in the insert of a 5- to 7-quart slow cooker. Add the port, cranberry sauce, and orange zest and juice and stir to combine. Put the ham on top of the glaze and spoon the glaze over the top of the ham.

cover the slow cooker and cook on high for 3½ to 4 hours or on low for 8 to 9 hours, spooning the glaze over the ham a few times during the cooking process.

remove the ham from the cooker, cover with aluminum foil, and allow it to rest for 15 minutes. If you would like to thicken the glaze, skim off any excess fat, strain it through a finemesh sieve into a saucepan and boil, stirring frequently, until reduced to about 2 cups. (You will have a lot of liquid from the ham that has diluted the glaze.)

slice the ham and spoon the glaze over the slices.

serves 10–12