Slow Cooker Recipes

[sorchawench]

SLOW COOKER PULLED PORK
Ingredients
* 1 tbsp. vegetable oil
* 3 1/2- to 4-pound boneless pork shoulder roast, netted or tied
* 1 can (10 1/2 ounces)Condensed French Onion Soup
* 1 cup ketchup
* 1/4 cup cider vinegar
* 3 tbsp. packed brown sugar
* 12 round sandwich rolls or hamburger rolls, split
Cooking Instructions
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until it’s well browned on all sides.
Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker. Add the pork and turn to coat.
Cover and cook on LOW for 8 to 9 hours* or until the pork is fork-tender.
Remove the pork from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the pork. Return the pork to the cooker.
Divide the pork and sauce mixture among the rolls.
*Or on HIGH for 4 to 5 hours.

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SLOW COOKER BEEF STEW
Ingredients
* 1 lb. beef for stew , cut into 1-inch cubes
* ground black pepper
* 2 tbsp. all-purpose flour
* 2 tbsp. vegetable oil
* 3 large onions , chopped
* 12 small red potatoes , cut into quarters
* 2 medium carrots , sliced
* 4 cloves garlic , minced
* 1 tbsp. chopped fresh thyme leaves or 1 tsp. dried thyme leaves
* 2 tbsp. tomato paste
* 1 1/2 tsp. instant coffee crystals
* 4 cups Beef Broth
* sour cream (optional)
* Chopped green onion (optional)
Cooking Instructions
Season the beef with black pepper and coat with flour.
Heat the oil in a skillet. Add the beef and cook until browned.
Place the onions, potatoes, carrots, garlic and thyme in a 3 1/2-quart slow cooker. Top with the beef. Mix the tomato paste, coffee and 1 cup broth. Pour the coffee mixture and the remaining broth into the slow cooker. Cover and cook on LOW 8 to 10 hr.* or until done.
Serve with the sour cream and chopped green onions, if desired.
*Or on HIGH 4 to 5 hr.

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SLOW COOKER CHICKEN
Ingredients
* 1 1/2 lb. skinless, boneless chicken breast , cut into 1-inch pieces
* 2 medium Yukon gold potatoes , cut into 1-inch pieces (about 2 cups)
* 2 cups whole baby carrots
* 2 stalks celery , sliced (about 1 cup)
* 2 cans (10 3/4 ounces each) Cream of Chicken Soup
* 1 cup water
* 1 tsp. dried thyme leaves , crushed
* 1/4 tsp. ground black pepper
* 2 cups all-purpose baking mix
* 2/3 cup milk
Cooking Instructions
Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker.
Stir the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.
Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.
Stir the baking mix and milk in a medium bowl. Spoon the batter over the chicken mixture. Turn the heat to HIGH. Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.
*Or on HIGH for 4 to 5 hours.

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SLOW COOKER BEEF SHORT RIBS
Ingredients
* 3 lb. beef short ribs , cut into serving-sized pieces
* 2 tbsp. packed brown sugar
* 3 cloves garlic , minced
* 1 tsp. dried thyme leaves , crushed
* 1/4 cup all-purpose flour
* 1 can (10 1/2 ounces)French Onion Soup
* 1 bottle (12 fluid ounces) dark ale or beer
* Hot mashed potatoes or egg noodles
Cooking Instructions
Place the beef into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat.
Stir the soup and ale in a small bowl. Pour over the beef.
Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender. Serve with the mashed potatoes.
*Or on HIGH for 4 to 5 hours.