The slow cooker is perhaps one of the most useful yet underappreciated small kitchen appliances around. Not only can you toss in a bunch of ingredients to cook while you go about your daily chores, but the meal will be bursting with flavor that has had hours to simmer. Most people tend to wait until the weather takes a turn for the cold season before digging the "crock pot" out of the back of cabinet, but the versatility and convenience the crock pot offers makes it a terrific cooking tool year round!
This article is the first in a series that features some of my favorite slow cooker recipes. I hope you enjoy them and continue to read the series!
BBQ Pork Sandwiches
Ingredients: 1 (14-oz) can beef broth 3 lbs boneless pork ribs 1 (18-oz) bottle barbeque sauce Burger buns or rolls (makes about 12 sandwiches)
Directions: Pour the broth into the slow cooker, then add the pork ribs. Set the cooker to a high heat, cover, and cook for four hours (or until the meat shreds easily with a fork).Remove the meat from the cooker and shred it. Transfer the shredded meat to a Dutch oven and add the barbeque sauce. Stir well, then bake at 350 degrees F for about half an hour. Spread the barbeque pork meat onto one of the bread halves, sprinkle a bit of pepper on it, then cover with remaining bread half.
Taco Soup
Ingredients: 3 whole skinless, boneless chicken breasts 1 onion, chopped 1 can chili beans 1 can black beans 1 can whole kernel corn, drained 1 (8-oz) can tomato sauce 1 (12-oz) can or bottle beer 2 cans diced tomatoes with green chilies, undrained 1 package taco seasoning shredded Cheddar cheese sour cream crushed tortilla chips
Directions: Combine the chili beans, black beans, corn, beer, onion, tomato sauce, and diced tomatoes in the slow cooker. Add the taco seasoning and stir well. Place the chicken breasts on top of the mixture and spoon a little of the mixture on top. Set the slow cooker to a low heat and allow it to cook for five hours. Remove the chicken from the soup and shred with a fork. Return the shredded chicken into the soup and cook for another two hours. Serve with shredded cheese, sour cream, and crushed tortilla chips.
Pot Roast
Ingredients: 5 1/2 lb pot roast 2 cans condensed cream of mushroom soup 1 (1-oz) package dry onion soup mix 1 1/4 cups water
Directions: Add the cream of mushroom soup, water, and dry onion soup mix into the slow cooker. Add the pot roast and ladle the soup mixture over the roast. Set to a high heat and cook for about four hours. If you want a more flavourful roast, cook on a low setting for eight hours. Serve with a ladle of soup mixture and veggies of your choice.
Directions: Put the soup, butter, onion, and chicken into the slow cooker. Top up with water until the chicken is covered. Cover the slow cooker and set to a high heat setting. Cook for about five hours. Half an hour before serving, place the biscuits in the slow cooker. Ensure the dough is thoroughly cooked before serving.
Author Resource:
If you're looking for recipes, take a look at the Platinum Recipes Collection. The Platinum Recipes Collection is the Internet's Most Comprehensive Recipes Collection.
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