1 c. water
1 3-pound boneless pork loin roast
1 18-ounce bottle of Sweet Baby Ray’s Honey BBQ Sauce
1/4 c. brown sugar
2 T. hot sauce (Tabasco)
2 T. Worcestershire sauce
1 t. salt
1 t. pepper
Cook meat and water in slow cooker on high for 7 hours.
Shred meat. Add BBQ sauce and next 5 ingredients Reduce heat to low and cook uncovered an additional hour.
1-1/2 pounds butternut squash, peeled and cut into 1/2 inch cubes
1 medium potato, peeled and cut into 1/2 inch cubes
12 baby carrots, sliced
1 cup frozen green beans
2 cans (14 oz. each) condensed beef broth
2 cups water
2 T. tapioca
1 T. red wine vinegar
1/4 t. pepper
1 t. dried rosemary, crushed
1/2 pound kielbasa, sliced (I usually use more, up to 14 oz.)
1 small onion, chopped
Combine all ingredients in slow cooker. Cook on low for 6 to 8 hours.
1 pound boneless, skinless chicken thighs
1/4 c. onion, chopped
1 garlic clove, minced
1 t. thyme
3 T. maple syrup
2 T. Dijon mustard
2 sweet potatoes, peeled and sliced
1 c. chicken broth
Put the chicken into a slow cooker and toss with the onion, garlic, thyme, maple syrup, and Dijon mustard.
Place the sweet potatoes on top of the chicken.
Pour in the broth. Cover and cook on low for 6 to 8 hours.
2 lbs chicken boneless chicken thighs
1 can beef broth
1/2 t. Bell’s seasoning
red grapes, seedless, quartered
chopped pecans
mayonnaise
brown mustard
Worcestershire sauce
In a slow cooker, put chicken, beef broth, Bell’s seasoning. Add water to cover. Cook on low for 8 hours. Remove chicken and cool in refrigerator.
When chicken is cool, chop and set aside.
In large bowl, add rest of ingredients in measures to suit your taste.
2 lbs boneless, skinless chicken thighs
10 baby carrots
1 t. poultry seasoning (Bell’s seasoning)
1/2 t. dried rosemary
1/4 c. chopped onion
2 cloves crushed garlic
1 c. red wine
1 (14.5 ounce) can whole, peeled tomatoes
1 T. vegetable oil
2 (4 ounce) links sweet Italian sausage, sliced
4 ounces fresh mushrooms, sliced
2 T. flour
In a slow cooker, add the tomatoes, wine, garlic, onion, poultry seasoning, rosemary, Stir. Add carrots and chicken. Add a little water or chicken broth, if needed to cover top of chicken.
Cook on low for 8 hours.
Heat oil in large skillet. Cook the sausage until done and lightly browned, then remove from the skillet with a slotted spoon and set aside in a large bowl. Add the mushrooms to the skillet and cook for a few minutes. Add to sausage.
Take the chicken out of the slow cooker and add it to the sausage-mushrooms.
Put the flour in a small bowl. Add 2 T. cold water and whisk until smooth. Then add to the liquid in the slow cooker. Stir until sauce thickens slightly. Return chicken-sausage-mushrooms to crockpot and cook until heated through.
1/2 c. water
6 T. ketchup
6 T. brown sugar
1/4 c. apple cider vinegar
2 T. lemon juice
1/4 c. Worcestershire sauce
1 t. salt
2 t. dry mustard
1-1/2 to 2 t. chili powder (use ground Chipotle chili pepper, if you have it)
8 to 10 chicken thighs, boneless and skinless
In a saucepan over medium heat, stir together the water, ketchup, brown sugar, vinegar, lemon juice, and Worcestershire sauce. Season with salt, mustard powder, and chili powder. Simmer the sauce for 15 minutes.
Oil the bottom of a slow cooker. Place the chicken thighs in the slow cooker, and pour the sauce over them. Cook on high for 3 hours or on low for 8 hours.
Sauce is thin and watery (Southern style). Good over rice.
3 c. Burgundy or Merlot wine
2 T. Cognac
1/2 onion, thinly sliced
2 carrots, chopped
1 sprig fresh parsley
1 bay leaf
1 clove garlic, crushed
dash of pepper
2.5 pounds, chuck roast, cut into cubes
4 T. olive oil, divided
5 slices bacon, chopped
3 T. flour
1 T. tomato paste
1 clove garlic, crushed
1 (10.5 ounce) can beef broth
3 T. butter
1/2 pound fresh mushrooms, sliced
1. For marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator overnight.
2. For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.
3. In the same skillet, add the bacon and saute until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat.
4. Heat the remaining oil in the skillet. Add the flour and stir until well mixed and brown, about 2 minutes.
5. Now add the tomato paste, garlic, beef broth, reserved marinade and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture.
6. You can either bake the beef bourguignon in a 9×13 baking dish at 300 degrees F for 3 hours, stirring occasionally, or you can put it in a slow cooker on low for 8 hours.
7. About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and cook for another 10 minutes.
8. If using a slow cooker, the sauce may be a bit thin. If a thicker sauce is desired, remove the beef and vegetables with a slotted spoon. In a small bowl, whisk together a tablespoon or two of flour and some cold water. Turn slow cooker on high and whisk in flour and water. Whisk sauce until thickened. Add beef and vegetables, heat for a few minutes, then serve.
Serve with potatoes, noodles or rice.
2 T. vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 pound ground beef
3/4 pound beef sirloin, cubed
1 to 2 fresh jalapeno peppers, seeded and chopped (1 for medium chili; 2 for extra hot)
12 ounces dark beer
1 c. strong brewed coffee
1 (14 ounce) can beef broth
1/4 c. brown sugar
3 T. chili powder (or Mexican seasoning)
1/2 t. ground cumin
1/2 t. ground coriander
1 T. unsweetened cocoa powder
1 t. dried oregano
1 t. ground cayenne pepper
1 t. salt
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (6 ounce) can tomato paste
2 (15 ounce) cans kidney beans, drained (optional – leave out for Devin)
Cheddar or American cheese, shredded (optional)
Heat oil in large skillet over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes or until meat is well browned and onions are tender. Put into slow cooker crockery. Add the jalapeno peppers, beer, beef broth, coffee, sugar and spices. Remove the slow cooker crockery from the base unit. Cover and refrigerate overnight.
Next morning, remove the slow cooker crockery from the refrigerator and put it into the crockpot base. Turn the crockpot on low and cook for 7 to 8 hours. Add the tomatoes, tomato paste, and kidney beans and cook for another 30 minutes. Top with shredded cheese if desired, or serve the shredded cheese on the side for people to add on their own servings.
1-1/2 cups packed brown sugar
1 (4 pound) cured, bone-in picnic ham ( a “half” ham)
Spread 1 cup of brown sugar on the bottom of the slow cooker crock. Place the ham flat side down into the slow cooker. Use your hands to rub the remaining brown sugar onto the ham. Cover, and cook on low for 8 hours. Serve with mustard.
2 cans (10-3/4 oz. each) Campbell’s Condensed Golden Mushroom Soup
1/2 c. water
1 T. brown sugar
1 T. Worcestershire sauce
1 t. dried thyme
8 boneless pork chops, 3/4 inch thick (about 2 pounds)
4 large Granny Smith apples, sliced
1 onion, sliced
Mix together soup, water, brown sugar, Worcestershire sauce and thyme in a crock pot. Add pork, apples and onion.
Cover and cook on low for 8 to 9 hours.