Storm the Cassoulet

Pulled Pork in the Slow Cooker

Makes 16 servings (about 4 pounds of cooked meat)

What You Need

Ingredients
2 tablespoons kosher salt, preferably smoked
2 tablespoons packed dark brown sugar
2 tablespoons paprika
1 tablespoon freshly ground black pepper
1 tablespoon chili powder
1 tablespoon smoked paprika
2 teaspoons dry mustard
2 teaspoons garlic powder (no salt)
2 teaspoons onion powder (no salt)
1 teaspoon cornstarch
1/2 teaspoon ground cayenne pepper
1/2 teaspoon celery seed

2 tablespoons dry ginger
1 pork shoulder or pork butt (7 to 8 pounds with bone, 6 to 7 pounds if boneless)
2 medium onions, quartered

Instructions

Make the rub: Place the salt, brown sugar, paprika, black pepper, chili powder, smoked paprika, dry mustard, garlic powder, onion powder, cornstarch, cayenne, ginger and celery seed in a small bowl and mix to combine.

Prep the slow cooker: Place the onions in a 6-quart or larger slow cooker.

Add the meat: Trim any excess fat.  Transfer the meat to the slow cooker, fat side up. Cover and cook on LOW until the meat is soft enough to pull apart with a spoon, 14 to 16 hours.

Shred the meat: Transfer the meat to a large bowl and let stand until cool enough to handle. Pull the meat apart into large chunks or shred with a fork, discarding any bone, connective tissue, and large clumps of fat.

Strain the liquid: Pour the cooking liquid through a fine-mesh strainer set over a medium bowl and discard the solids. If you are serving immediately, spoon off as much fat as possible from the surface. For best results, refrigerate until the fat solidifies and collects on top, then scrape off and discard the fat (keep the meat covered and refrigerated during this time).

Moisten the meat: Toss the meat with enough defatted cooking liquid to moisten. Serve the meat warm, or let cool, cover, and refrigerate to use in other recipes.

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Crockpot Cashew Chicken

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Ingredients:

2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews

Method:

Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.

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Crockpot Whole Roast Chicken

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Ingredients:

2 tablespoons vegetable oil

1 tablespoon chili powder

1 tablespoon garam masala

1 tablespoon minced garlic

Salt and pepper

1 (4 1/2- to 5-pound) whole chicken, giblets discarded

Method:

Microwave oil, chili powder, garam masala, garlic, 2 teaspoons salt, and 2 teaspoons pepper in bowl, stirring occasionally, until fragrant, about 1 minute; let cool slightly.

Use your fingers to gently loosen skin covering breast and thighs of chicken; place half of paste under skin, directly on meat of breast and thighs. Gently press on skin to distribute paste over meat. Spread entire exterior surface of chicken with remaining paste and place chicken, breast side down, in slow cooker. Cover and cook until breast registers 160 degrees and thighs register 175 degrees, 4 to 5 hours on low.

Transfer chicken to carving board, tent with aluminum foil, and let rest for 15 minutes. Carve chicken, discarding skin if desired. Serve.

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Crock Pot Italian Chicken Stew

(From Dyan G.)

Ingredients:

2 pounds of boneless, skinless chicken thighs

1.5 teaspoons of dried Italian seasoning

3/4 teaspoon of garlic salt

1/4 teaspoon of black pepper

1 large onion, thinly sliced

1 can (14.5 ounces) diced tomatoes

1 cup reduced-sodium chicken broth

2 tablespoons quick-cooking tapioca

1 can (15 ounces) cannellini beans, drained and rinsed

1/2 cup sliced black-pitted olives

1/2 cup fresh basil, torn into small pieces

Method:

Coat slow cooker with non-stick cooking spray.

Place chicken thighs in slow cooker and season with Italian seasoning, garlic salt, and black pepper.

Scatter onion over chicken.  Stir together tomatoes, chicken broth and tapioca: pour over onions.

Cover and cook on HIGH for 5.5 hours, or LOW for 7.5 hours.  Stir in beans and olives and cook an additional 30 minutes on high.

To serve, stir in basil and spoon over Pillsbury Grand biscuits or rice.

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Crockpot Pot Roast

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Ingredients:

2 pound beef pot roast
Package of onion soup mix
can cream of mushroom soup
6 carrots (sliced)
2 onions (quartered)
4 potatoes (cubed into small pieces)
Water

Method:

Place carrots, onions and potatoes at bottom of your crock pot.

Place roast in crock pot over vegetables. Sprinkle onion soup mix over meat, then pour the cream of mushroom soup and 1/2 can water over roast.
Cover and cook on low for approximately 10 hours, or 5 to 6 hours on high.

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Crock-Pot Chicken With Black Beans & Cream Cheese

CP black beans

Ingredients:

4 -5 boneless chicken breasts
1 (15 1/2 ounce) cans black beans
1 (15 ounce) cans corn
1 (15 ounce) jars salsa, any kind
1 (8 ounce) packages cream cheese

Method:

Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.

Serve over rice.

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Crock Pot Whole Chicken

CP Whole Chix

Ingredients:

3 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken ( with pop-up timer if possible)
1 cup chopped onion (optional)

Method:
In a small bowl, combine the spices.
Remove any giblets from chicken and clean chicken.
Rub spice mixture onto the chicken.
Place in resealable plastic bag and refrigerate overnight. (I usually skip this step because I’m always in a hurry).
When ready to cook, put chopped onion in bottom of crock pot.
Add chicken. No liquid is needed, the chicken will make it’s own juices.
Cook on low 4-8 hours (check pop-up timer in the chicken because some crock pots cook faster/slower than others.)

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Slow-Cooker Chicken and Vegetable “Stir-Fry”

stir fry

 

Cooking Time 2 to 3 hours on Low

Why This Recipe Works: Making a stir-fry usually means quick, last-minute cooking in a skillet that’s splattering hot oil. Surprisingly, we found a way to replicate this dish in the slow cooker for an easy, make-ahead, and mess-free dinner. First we poached boneless, skinless chicken breasts in a flavorful cooking liquid, which later doubled as a sauce. A combination of chicken broth, soy sauce, and ginger was a good start. Hot pepper jelly helped to thicken the sauce and contributed a great sweet and spicy flavor. To get perfectly crisp-tender vegetables from the slow cooker, the key was using a steamer basket. Placing the steamer basket on top of the chicken allowed the vegetables to steam gently throughout the cooking time. We finished the dish with fresh ginger to give it a nice spicy bite and stirred in water chestnuts at the end for appealing freshness and crunch. Serve with rice.

Method:

1/2 cup chicken broth
1/2 cup hot pepper jelly
3 tablespoons soy sauce
2 tablespoons grated ginger
2 tablespoons instant tapioca
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
1 teaspoon five-spice powder
Salt and pepper
2 red bell peppers, cored and cut into 1/4-inch-wide strips
1 (15-ounce) can baby corn, rinsed
1 (8-ounce) can sliced water chestnuts, rinsed
3 scallions, sliced thin

Method:

Combine broth, pepper jelly, soy sauce, 1 tablespoon ginger, and tapioca in slow cooker. Season chicken with five-spice powder, salt, and pepper and nestle into slow cooker. Place steamer basket on top of chicken and place bell peppers and baby corn in basket. Cover and cook until chicken is tender, 2 to 3 hours on low.

Remove steamer basket and transfer vegetables to bowl. Transfer chicken to cutting board, let cool slightly, and slice into bite-size pieces.

Whisk braising liquid to recombine. Stir in vegetables, sliced chicken, water chestnuts, and remaining 1 tablespoon ginger. Let sit until heated through, about 5 minutes. Sprinkle with scallions and serve.

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Crock Pot Balsamic Chicken

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Ingredients:

1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried minced onion
4 garlic cloves, minced
1 tablespoon extra virgin olive oil
1/2 cup balsamic vinegar
8 boneless, skinless chicken thighs (about 24 ounces) or breasts
sprinkle of fresh chopped parsley

Method:

Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside. Pour olive oil and garlic on the bottom of the crock pot. Place chicken on top. Pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours. Sprinkle with fresh parsley on top to serve.

Serve with brown rice or baked sweet potatoes.

 

 

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Crock Pot BBQ Short Ribs

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Ingredients:

5 pounds short ribs

1 large onion, chopped

2 cloves garlic, chopped

1 cup ketchup

1 cup unsalted beef broth

2 tablespoons sugar

2 tablespoons white vinegar

2 tablespoons Worcestershire sauce

1 teaspoon dry mustard

1/4 teaspoon black pepper

Mashed potatoes/rice and sauteed Swiss chard (optional)

Directions:

Spray slow-cooker bowl with nonstick cooking spray. Place ribs in bottom of slow cooker.

Scatter onion and garlic over ribs. Combine ketchup, broth, sugar, vinegar, Worcestershire sauce, mustard and black pepper. Pour over ribs. Cover and cook on LOW for 10 hours.

Remove ribs from slow cooker. Skim fat from sauce (there will be more than 1 cup).

Serve ribs with sauce and, if desired, mashed potatoes/rice and sauteed Swiss chard.

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