Archive 5 Most Wanted Slow Cooker Recipes By SUSAN NASH GILPIN Published on November 11, 2009 12:00 PM Share Tweet Pin Email Chicken Provençal (see recipe p. 62) ASIAN-STYLE BARBECUE PORK Serves: 8 Hands-on time: 25 min. Total time: 9 hrs., 55 min. 1/3 cup soy sauce 1/3 cup hoisin sauce 1/3 cup ketchup 1/3 cup honey 1 tbsp. minced garlic 1 tbsp. peeled, grated fresh ginger 1½ tsp. dark sesame oil ¾ tsp. five-spice powder 1 (4-lb.) boneless Boston butt pork roast, cut in half ½ cup chicken broth Garnish: fresh cilantro sprigs 1. Whisk together first eight ingredients in a medium bowl. Place in a large zip-top plastic bag; add pork. Seal and chill at least 2 hours, turning occasionally. 2. Place pork and marinade in a 6-quart slow cooker, fat side up. Cover and cook on high 1 hour. Reduce heat to low; cook 6 hours or until pork is tender and shreds easily. 3. Remove pork from slow cooker; place on a cutting board. Cover with aluminum foil; keep warm. 4. Add broth to sauce in slow cooker. Cover and cook on low 30 minutes. Shred pork; serve with sauce. Garnish if desired. Serve pork over sticky or jasmine rice CHICKEN PROVENÇAL Serves: 6 to 8 Hands-on time: 40 min. Total time: 3 hrs., 55 min. 1 tbsp. olive oil 6 garlic cloves, crushed 2½ lbs. boned and skinned chicken thighs 1½ tsp. salt, divided ¾ tsp. ground black pepper, divided 1 cup red wine 1 cup chicken broth 1 tbsp. tomato paste 1 tsp. chopped fresh rosemary 1 tsp. chopped fresh thyme Dash of ground cloves 1½ cups chopped onion 1 (1-lb.) package baby carrots 1 (8-oz.) package mushrooms, halved 1 (14½-oz.) can diced tomatoes, drained 1 bay leaf Hot cooked egg noodles Garnish: fresh thyme sprigs 1. Heat oil in a large nonstick skillet over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic; set aside. Increase heat to medium-high. 2. Add half of chicken, ¼ teaspoon salt and ¼ teaspoon pepper to pan. Cook 5 minutes, browning on all sides. Remove chicken from pan. Repeat with remaining chicken, ¼ teaspoon salt and ¼ teaspoon pepper. 3. Remove chicken from pan. Add wine; bring to a boil, stirring well. Add chicken broth, garlic, 1 tsp. salt, ¼ teaspoon pepper, tomato paste and next three ingredients. 4. Place onion, carrots, mushrooms and chicken in a 6-quart slow cooker; add wine mixture, tomatoes and bay leaf. Cover; cook on high 3 hours. Discard bay leaf. Serve over noodles. Garnish if desired. MEDITERRANEAN ROAST TURKEY Serves: 8 Hands-on time: 17 min. Total time: 4 hrs., 17 min. 2 cups chopped onion (about 1 large) ½ cup pitted Kalamata olives ½ cup oil-packed, julienne-cut sun-dried tomatoes, drained 2 tbsp. fresh lemon juice 1½ tsp. minced garlic 1 tsp. Greek seasoning ½ tsp. salt ¼ tsp. freshly ground black pepper 1 (6-lb.) turkey breast, skinned and boned ½ cup chicken broth, divided 3 tbsp. all-purpose flour Garnish: fresh oregano sprigs 1. Place first nine ingredients in a 6-quart slow cooker. Add ¼ cup chicken broth. Cover and cook on high 1 hour. Reduce heat to low; cook 2½ hours or until a meat thermometer inserted in the thickest portion registers 170°. Remove turkey, cover with aluminum foil and keep warm. 2. Whisk together ¼ cup broth and flour in a small bowl until smooth; add mixture to slow cooker, stirring until blended. Cover and cook on low 30 minutes or until sauce thickens. Slice turkey; serve with sauce. Garnish if desired. Serve over couscous tossed with toasted almonds ALL-DAY BEEF CHILI Serves: 6 to 8 Hands-on time: 25 min. Total time: 4 hrs., 25 min. 1½ lbs. ground beef 1 tbsp. olive oil 2½ tsp. The Lady’s House Seasoning 1/3 cup chili powder 4 (15-oz.) cans kidney beans, rinsed and drained 3 (14½-oz.) cans diced tomatoes 1 medium-size onion, chopped 1 garlic clove, minced Corn chips Toppings: sour cream, shredded cheddar cheese 1. Cook beef in hot oil in a large skillet over medium-high heat, stirring often, until meat crumbles and is no longer pink; drain. Stir in The Lady’s House Seasoning and chili powder. 2. Combine beef mixture, beans and next three ingredients in a 6-quart slow cooker. Cover and cook on high 4 hours or on low 8 hours. Serve over corn chips with desired toppings. The Lady’s House Seasoning ¼ cup salt 1 tbsp. freshly ground pepper 1 tbsp. garlic powder 1. Combine all ingredients. Store seasoning airtight up to 4 months at room temperature. Shake or stir well before using. SLOW COOKER BEEF SOFT TACOS Serves: 6 to 8 Hands-on time: 30 min. Total time: 4 hrs., 45 min. 3 lbs. boneless beef chuck roast, cut into 1-inch cubes 1½ tsp. salt 2 tbsp. vegetable oil 1 tbsp. chili powder 1 (6-oz.) can tomato paste 2 cups beef broth 1 tbsp. honey 1 small white onion, chopped 1 (8-oz.) can tomato sauce ½ medium-size green bell pepper, chopped 1 tsp. ground cumin ½ tsp. freshly ground pepper Flour or corn tortillas, warmed Toppings: shredded cheddar or Monterey Jack cheese, salsa, shredded lettuce, chopped tomato Garnish: cilantro springs, lime wedges 1. Sprinkle beef with salt. 2. Cook beef, in batches, in hot oil in a Dutch oven over medium-high heat 5 to 7 minutes or until browned on all sides. Remove beef, reserving drippings in Dutch oven. Add chili powder to Dutch oven; cook, stirring constantly, 1 minute. Stir in tomato paste, and cook, stirring constantly, 2 minutes. Add beef broth and honey; stir, scraping bits from bottom of Dutch oven. 3. Combine beef, broth mixture, onion and next four ingredients in a 6-quart slow cooker. Cover and cook on high 4 hours or on low 6 hours or until beef is tender. Serve with tortillas and toppings. Garnish if desired.