9 summer slow-cooker recipes

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   BBQ Pork for Sandwiches

14 oz beef broth
3 pounds boneless pork ribs
18 oz barbecue sauce

                    Pour can of beef broth into slow cooker, and add 
boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds 
easily. Remove meat, and shred with two forks. It will seem that it's 
not working right away, but it will.

                    Preheat oven to 350 degrees F (175 degrees C). 
Transfer the shredded pork to a Dutch oven or iron skillet, and stir in 
barbeque sauce.

                    Bake in the preheated oven for 30 minutes, or until heated through.

Slow Cooker Southern Pulled Pork with Coleslaw

Ingredients for pulled pork
1 tbsp butter
2 pd boneless pork roast
1 tbsp cajun seasoning
1 medium onion, chopped
4 cloves garlic, crushed (or 2 tsp jarred crushed or minced garlic)
4 cups water
1 tbsp liquid smoke
Directions for pulled pork
Cut roast into large (2 inch square) chunks, season generously with cajun seasoning
Melt butter in large skillet and brown pork on all sides. Place pork in slow cooker.
Add onions and garlic to the skillet and cook until they are soft. 
Add the water and scrape up all the brown bits on the sides and bottom 
of the pan. Add the liquid smoke to the water.
Pour everything from the pan into the slow cooker on top of the pork.
Cook on high for 6 hours; low for 8 hours, or until pork falls apart when pierced and can be shredded easily with two forks.
Remove pork from slow cooker, shred with two forks and replace back into slow cooker to keep moist and warm.
Ingredients for cole slaw
2 c shredded cabbage
2 tbsp minced onion
2 tbsp vinegar
2 tbsp mayo
1 clove garlic, minced
2 tsp sugar
1 tsp pepper
1/2 tsp salt
Directions for cole slaw
Combine all ingredients and allow to sit in the fridge for at least two hours before serving.
Making the sandwiches
Use a good, sturdy roll. Regular packaged hamburger rolls will get 
soggy under the moistness of the pork. Kaiser rolls work well, but you 
can use whatever rolls you want.
Put the pulled pork on the bottom of the roll. Top with cole slaw. Enjoy!

Sloppy Chicken Joes

                  Ingredients
                Nonstick cooking spray    
 3  pounds               uncooked ground chicken or uncooked ground turkey    
 2  14-oz. jars               pizza sauce    
 2  cups               frozen (yellow, green, and red) peppers and onion stir-fry vegetables, thawed and chopped    
 1  14.5-oz. can               diced tomatoes    
 8  hamburger buns, split    
 8  slices mozzarella or provolone cheese (8 ounces)    

                             Directions
                         1.
 Coat a large skillet with cooking spray. Heat skillet over medium-high 
heat. Add chicken to hot skillet; cook until chicken is no longer pink, 
stirring to break apart. In a 3-1/2- or 4-quart slow cooker, combine 
chicken, pizza sauce, vegetables, and undrained tomatoes.
                        2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
                        3. Arrange split rolls, cut sides 
up, on an unheated broiler pan. Broil 3 to 4 inches from the heat for 1 
to 2 minutes or until toasted. Spoon chicken mixture onto bottoms of 
toasted rolls. Top with cheese and roll tops. Makes 8 sandwiches. 

Ratatouille in the Crock Pot

			2 large  

			onions, cut in half and sliced			

			1 large  

			eggplants, sliced, cut in 2 inch pieces			

			4 small  

			zucchini, sliced			

			2   

			garlic cloves, minced			

			2 large  

			green bell peppers, de-seeded and cut into thin strips			

			2 large  

			tomatoes, cut into 1/2 inch wedges			

			1 (6 ounce) can 

			tomato paste			

			1 teaspoon  

			dried basil			

			 1/2 teaspoon  

			oregano			

			1 teaspoon  

			sugar			

			2 teaspoons  

			salt			

			 1/2 teaspoon  

			black pepper			

			2 tablespoons  

			fresh parsley, chopped			

			 1/4 cup  

			olive oil			

			red pepper flakes, to spice it up			

Layer half the vegetables in a 
large crock pot in the following order: onion, eggplant, zucchini, 
garlic, green peppers, tomatoes.

			2 Next sprinkle half the basil, oregano, sugar, parsley, salt and pepper on the veggies.

			3 Dot with half of the tomato paste.

			4 Repeat layering process with remaining vegetables, spices and tomato paste.

			5 Drizzle with olive oil.

			6 Cover and cook on LOW for 7 to 9 hours.

			7 Place in serving bowl and sprinkle with freshly grated Parmesan cheese.

			8 Refrigerate to store.

			9 May freeze up to 6 weeks.

Fresh Tomato Sauce
4 cups tomatoes -- peeled, seeded and finely chopped 

1 medium red or white onion -- minced 

1 1/2 teaspoons basil (fresh if possible)

1 teaspoon sugar 

1 can tomato paste -- (6 oz) 

4 garlic cloves -- crushed 

1/4 teaspoon oregano 

1 dash red pepper 

Combine all ingredients in lightly oiled Crock Pot (I use virgin oil). 
Cover and cook on low for 6 - 12 hrs., high about 4 hrs

Boston Baked Beans

What You Need

• 1 pound dry navy beans (butter beans)

• 2 onions, chopped

• 1/2 cup brown sugar

• 1/4 cup molasses

• 1/3 cup ketchup

• 1/4 pound bacon, diced

• 1 tablespoon salt

• 1 1/2 teaspoons dry mustard

• 1/4 teaspoon black pepper

What To Do

1. Soak beans in water overnight; drain, and add to crockpot.
2. Add all other ingredients to crockpot on top of beans, plus 1 cup water. Stir.
3. Cover and cook on low 10-12 hours.

Cantonese Inspired Dinner 

            Ingredients

                    2 pounds pork steak, cut into strips

                    2 tablespoons vegetable oil

                    1 onion, thinly sliced

                    1 (4.5 ounce) can mushrooms, drained

                    1 (8 ounce) can tomato sauce

                    3 tablespoons brown sugar

                    1 1/2 teaspoons distilled white vinegar

                    1 1/2 teaspoons salt

                    2 tablespoons Worcestershire sauce
Directions

                    In a large heavy skillet, heat oil over medium-high heat. Brown pork in oil. Drain off excess fat.

                    Place pork, onion, mushrooms, tomato sauce, brown 
sugar, vinegar, salt and Worcestershire sauce in a slow cooker. Cook on 
High for 4 hours, or on Low for 6 to 8 hours.

Melt-in-Your-Mouth BBQ Ribs
ngredients

		nocoupons2 sides pork spareribs (about 6 pounds), separated
1 (28-ounce) can chunky tomato sauce
1/3 cup brown sugar
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Directions

		 Place the spareribs in the bottom of a slow cooker. In a medium 
bowl, whisk together the remaining ingredients. 

		Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours

Slow Cooker Lemon Garlic Chicken
3-4 pound chicken (labeled fryer or roaster)

for the seasoning:

3 garlic cloves--minced

1 Tablespoon olive oil

1 teaspoon salt

2 sprigs of thyme--leaves stripped and minced

for the poaching liquid:

3 Tablespoons fresh lemon juice (about 1 lemon)--reserve the rinds

2 Tablespoons soy sauce

1/4 cup chicken broth

1 whole lemon--quartered

1 head of garlic--cloves separated, but left in their individual skins

2 chicken bouillon cubes

2 sprigs of thyme

2 sprigs of rosemary

Remove the bag of gizzards and discard (or reserve for stock). Wash 
the chicken thoroughly inside and out with warm water. Pat dry with 
paper towels.

For the seasoning: Mix all the seasoning ingredients 
together in a bowl. Using your fingers, gently slide your fingers 
between the meat and the skin, entering at either end. Without tearing 
the skin, separate the skin from the meat of the breast, thighs, and 
legs of the chicken. Grab a handful of the seasoning and rub half of the
 mixture between the skin and meat. If you get a good dollop under the 
skin, you can lay the skin back down and use your fingers to massage the
 outside of the skin and work the seasoning across the surface of the 
meat. Rub the remaining mixture inside the cavity of the chicken.

Heat a large skillet
 to medium-high heat and coat with non-stick cooking spray. Pan-sear the
 chicken on all sides for 6-8 minutes until the outside is browned. 
Transfer the chicken to your slow cooker--breast side up.

For the poaching liquid: Combine lemon juice, soy sauce, and chicken broth. Put the pan used to sear the chicken back on medium-high heat, pour in half
 of the poaching liquid and let sit until just boiling. Use a spatula to
 scrape up any browned bits stuck to the pan. Once the pan is deglazed, 
pour mixture over the chicken in the slow-cooker.

Put lemon rinds (reserved from squeezing the juice), one whole 
bouillon cube, and a few of the garlic cloves inside the cavity of the 
chicken. Arrange lemon quarters, the remaining garlic cloves, and the 
sprigs of thyme around the chicken toward the edges of the cooker. 
Crumble the other bouillon cube over the chicken and rub it into the 
skin.

Place the lid on the cooker and cook on HIGH for 4 hours. (Note: This
 recipe is best when done on HIGH, but can also be done in 6-8 hours on 
LOW.)

Twenty to thirty minutes before the time is done, pour reserved lemon
 juice mixture over chicken and add the rosemary sprigs. (Rosemary tends
 to get bitter and antiseptic tasting if cooked the entire time in the 
slow-cooker.)

Remove chicken from the slow-cooker and allow it to rest on the carving board (or handy cookie sheet) for about 20 minutes.
 The meat actually continues cooking during this resting period and the 
juices will redistribute through the meat. When ready to serve, tear off
 the skin and discard. Use your fingers to pull off the legs--the bones 
should come apart with a gentle tug, but if they don't, use a carving 
knife to wedge them apart. Keep using your fingers to work over the 
chicken, placing the meat on a serving platter and reserving the bones 
for another use (like home-made chicken broth!). Serve immediately! 

Go to http://www.onlineconversion.com if you need to convert measurements, temperatures, etc. 
If you need a slow cooker, you can get them from http://www.amazon.co.uk

Author	Message Share Topic Printable Version Google Delicious Digg StumbleUpon Windows Live Yahoo Bookmarks reddit Facebook MySpace Newsvine Furl Topic Search Topic Options Post Reply Create New Topic
damestjernelys Members Profile Send Private Message Find Members Posts Add to Buddy List Senior Member Joined: 19 Mar 2010 Location: Jersie Nationality: American Online Status: Offline Posts: 403	Quote Reply Topic: 9 summer slow-cooker recipes Posted: 30 Jul 2010 at 10:03am
	BBQ Pork for Sandwiches 14 oz beef broth 3 pounds boneless pork ribs 18 oz barbecue sauce Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce. Bake in the preheated oven for 30 minutes, or until heated through. Slow Cooker Southern Pulled Pork with Coleslaw Ingredients for pulled pork 1 tbsp butter 2 pd boneless pork roast 1 tbsp cajun seasoning 1 medium onion, chopped 4 cloves garlic, crushed (or 2 tsp jarred crushed or minced garlic) 4 cups water 1 tbsp liquid smoke Directions for pulled pork Cut roast into large (2 inch square) chunks, season generously with cajun seasoning Melt butter in large skillet and brown pork on all sides. Place pork in slow cooker. Add onions and garlic to the skillet and cook until they are soft. Add the water and scrape up all the brown bits on the sides and bottom of the pan. Add the liquid smoke to the water. Pour everything from the pan into the slow cooker on top of the pork. Cook on high for 6 hours; low for 8 hours, or until pork falls apart when pierced and can be shredded easily with two forks. Remove pork from slow cooker, shred with two forks and replace back into slow cooker to keep moist and warm. Ingredients for cole slaw 2 c shredded cabbage 2 tbsp minced onion 2 tbsp vinegar 2 tbsp mayo 1 clove garlic, minced 2 tsp sugar 1 tsp pepper 1/2 tsp salt Directions for cole slaw Combine all ingredients and allow to sit in the fridge for at least two hours before serving. Making the sandwiches Use a good, sturdy roll. Regular packaged hamburger rolls will get soggy under the moistness of the pork. Kaiser rolls work well, but you can use whatever rolls you want. Put the pulled pork on the bottom of the roll. Top with cole slaw. Enjoy! Sloppy Chicken Joes Ingredients Nonstick cooking spray 3 pounds uncooked ground chicken or uncooked ground turkey 2 14-oz. jars pizza sauce 2 cups frozen (yellow, green, and red) peppers and onion stir-fry vegetables, thawed and chopped 1 14.5-oz. can diced tomatoes 8 hamburger buns, split 8 slices mozzarella or provolone cheese (8 ounces) Directions 1. Coat a large skillet with cooking spray. Heat skillet over medium-high heat. Add chicken to hot skillet; cook until chicken is no longer pink, stirring to break apart. In a 3-1/2- or 4-quart slow cooker, combine chicken, pizza sauce, vegetables, and undrained tomatoes. 2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. 3. Arrange split rolls, cut sides up, on an unheated broiler pan. Broil 3 to 4 inches from the heat for 1 to 2 minutes or until toasted. Spoon chicken mixture onto bottoms of toasted rolls. Top with cheese and roll tops. Makes 8 sandwiches. Ratatouille in the Crock Pot 2 large onions, cut in half and sliced 1 large eggplants, sliced, cut in 2 inch pieces 4 small zucchini, sliced 2 garlic cloves, minced 2 large green bell peppers, de-seeded and cut into thin strips 2 large tomatoes, cut into 1/2 inch wedges 1 (6 ounce) can tomato paste 1 teaspoon dried basil 1/2 teaspoon oregano 1 teaspoon sugar 2 teaspoons salt 1/2 teaspoon black pepper 2 tablespoons fresh parsley, chopped 1/4 cup olive oil red pepper flakes, to spice it up Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes. 2 Next sprinkle half the basil, oregano, sugar, parsley, salt and pepper on the veggies. 3 Dot with half of the tomato paste. 4 Repeat layering process with remaining vegetables, spices and tomato paste. 5 Drizzle with olive oil. 6 Cover and cook on LOW for 7 to 9 hours. 7 Place in serving bowl and sprinkle with freshly grated Parmesan cheese. 8 Refrigerate to store. 9 May freeze up to 6 weeks. Fresh Tomato Sauce 4 cups tomatoes -- peeled, seeded and finely chopped 1 medium red or white onion -- minced 1 1/2 teaspoons basil (fresh if possible) 1 teaspoon sugar 1 can tomato paste -- (6 oz) 4 garlic cloves -- crushed 1/4 teaspoon oregano 1 dash red pepper Combine all ingredients in lightly oiled Crock Pot (I use virgin oil). Cover and cook on low for 6 - 12 hrs., high about 4 hrs Boston Baked Beans What You Need • 1 pound dry navy beans (butter beans) • 2 onions, chopped • 1/2 cup brown sugar • 1/4 cup molasses • 1/3 cup ketchup • 1/4 pound bacon, diced • 1 tablespoon salt • 1 1/2 teaspoons dry mustard • 1/4 teaspoon black pepper What To Do 1. Soak beans in water overnight; drain, and add to crockpot. 2. Add all other ingredients to crockpot on top of beans, plus 1 cup water. Stir. 3. Cover and cook on low 10-12 hours. Cantonese Inspired Dinner Ingredients 2 pounds pork steak, cut into strips 2 tablespoons vegetable oil 1 onion, thinly sliced 1 (4.5 ounce) can mushrooms, drained 1 (8 ounce) can tomato sauce 3 tablespoons brown sugar 1 1/2 teaspoons distilled white vinegar 1 1/2 teaspoons salt 2 tablespoons Worcestershire sauce Directions In a large heavy skillet, heat oil over medium-high heat. Brown pork in oil. Drain off excess fat. Place pork, onion, mushrooms, tomato sauce, brown sugar, vinegar, salt and Worcestershire sauce in a slow cooker. Cook on High for 4 hours, or on Low for 6 to 8 hours. Melt-in-Your-Mouth BBQ Ribs ngredients nocoupons 2 sides pork spareribs (about 6 pounds), separated 1 (28-ounce) can chunky tomato sauce 1/3 cup brown sugar 2 tablespoons red wine vinegar 1 tablespoon Worcestershire sauce 1 tablespoon reduced-sodium soy sauce 1 tablespoon chili powder 2 teaspoons ground cumin 1 teaspoon paprika 1 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon cayenne pepper Directions Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients. Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours Slow Cooker Lemon Garlic Chicken 3-4 pound chicken (labeled fryer or roaster) for the seasoning: 3 garlic cloves--minced 1 Tablespoon olive oil 1 teaspoon salt 2 sprigs of thyme--leaves stripped and minced for the poaching liquid: 3 Tablespoons fresh lemon juice (about 1 lemon)--reserve the rinds 2 Tablespoons soy sauce 1/4 cup chicken broth 1 whole lemon--quartered 1 head of garlic--cloves separated, but left in their individual skins 2 chicken bouillon cubes 2 sprigs of thyme 2 sprigs of rosemary Remove the bag of gizzards and discard (or reserve for stock). Wash the chicken thoroughly inside and out with warm water. Pat dry with paper towels. For the seasoning: Mix all the seasoning ingredients together in a bowl. Using your fingers, gently slide your fingers between the meat and the skin, entering at either end. Without tearing the skin, separate the skin from the meat of the breast, thighs, and legs of the chicken. Grab a handful of the seasoning and rub half of the mixture between the skin and meat. If you get a good dollop under the skin, you can lay the skin back down and use your fingers to massage the outside of the skin and work the seasoning across the surface of the meat. Rub the remaining mixture inside the cavity of the chicken. Heat a large skillet to medium-high heat and coat with non-stick cooking spray. Pan-sear the chicken on all sides for 6-8 minutes until the outside is browned. Transfer the chicken to your slow cooker--breast side up. For the poaching liquid: Combine lemon juice, soy sauce, and chicken broth. Put the pan used to sear the chicken back on medium-high heat, pour in half of the poaching liquid and let sit until just boiling. Use a spatula to scrape up any browned bits stuck to the pan. Once the pan is deglazed, pour mixture over the chicken in the slow-cooker. Put lemon rinds (reserved from squeezing the juice), one whole bouillon cube, and a few of the garlic cloves inside the cavity of the chicken. Arrange lemon quarters, the remaining garlic cloves, and the sprigs of thyme around the chicken toward the edges of the cooker. Crumble the other bouillon cube over the chicken and rub it into the skin. Place the lid on the cooker and cook on HIGH for 4 hours. (Note: This recipe is best when done on HIGH, but can also be done in 6-8 hours on LOW.) Twenty to thirty minutes before the time is done, pour reserved lemon juice mixture over chicken and add the rosemary sprigs. (Rosemary tends to get bitter and antiseptic tasting if cooked the entire time in the slow-cooker.) Remove chicken from the slow-cooker and allow it to rest on the carving board (or handy cookie sheet) for about 20 minutes. The meat actually continues cooking during this resting period and the juices will redistribute through the meat. When ready to serve, tear off the skin and discard. Use your fingers to pull off the legs--the bones should come apart with a gentle tug, but if they don't, use a carving knife to wedge them apart. Keep using your fingers to work over the chicken, placing the meat on a serving platter and reserving the bones for another use (like home-made chicken broth!). Serve immediately! Go to http://www.onlineconversion.com if you need to convert measurements, temperatures, etc. If you need a slow cooker, you can get them from http://www.amazon.co.uk
	"One day the ordinariness will be terminally punctuated by the extraordinary full stop of death." (Glen Duncan)