50 Top Slow Cooker Recipes - Easy One Pot Recipes For The Whole Family (Easy and Healthy Cookbooks) (5 page)

Directions:

1. In a small bowl, blend together the barbecue sauce, brown sugar, Worcestershire sauce, black pepper, garlic salt, seasoned salt, onion and mustard powder. This forms the marinade for the beef brisket.
   
2. Marinate the beef brisket in this mixture.
   
3. Transfer the beef and the marinade into a slow cooker.
   
4. Cover and cook on low heat for 9 to 10 hours.
   
5. Once cooked, cut into thin strips and serve with fresh bread.
   

Mum’s Slow Cooker Chili

Ingredients:

• 1 lb ground beef
  
• 3/4 cup onion, finely chopped
  
• 3/4 cup celery, finely sliced
  
• 3/4 cup green peppers, chopped
  
• 2 cloves garlic, minced
  
• 2 x 10.75 oz tomato puree, cans
  
• 15 oz kidney beans, can with liquid
  
• 15 oz kidney beans, can drained off the liquid
  
• 15 oz Cannellini beans, can with liquid
  
• 1/2 tsp chili powder
  
• 1/2 tsp dried parsley
  
• 1 tsp salt or to taste
  
• 1/4 tsp freshly ground black pepper
  
• 1/8 tsp hot pepper sauce
  
• 3/4 tsp dried basil
  
• 3/4 tsp dried oregano
  

Directions:

1. In a skillet over a medium high heat, brown the meat as evenly as possible
   
2. Once the meat is browned, transfer it to a slow cooker.
   
3. Add in the onions, celery, green pepper, garlic, tomato puree, kidney beans, cannellini beans, chili powder, parsley, salt, pepper, pepper sauce, basil and oregano.
   
4. Cover the slow cooker and cook on low heat for 8 hours, until the meat and vegetables are all nice and tender.
   

Lamb Slow Cooker Recipes

Slow Cooked Rogan Josh Lamb Shanks

Ingredients:

• 4 lamb shanks
  
• 400 grams diced tomatoes, can
  
• 2/3 cups of sour cream
  
• 1 tbsp plain flour
  
• 2 tbsp corn flour
  
• 1/4 cup water
  
• 1/2 tsp chili powder
  
• 1 tsp coriander powder
  
• 1/2 tsp ginger powder
  
• 2 chicken stock cubes
  
• 2 cardamon pods, crushed
  
• 1 cup water
  
• a pinch of grated nutmeg
  
• 1 brown onion, quartered
  
• 1 carrot, chopped
  
• 400 grams small potatoes
  
• 250 grams button mushrooms, quartered
  

Directions:

1. In one small bowl, mix together the sour cream and flour. Set aside.
   
2. In another bowl, blend together the corn flour and water.
   
3. In a saucepan on high heat cook the water, stock cubes, chili powder, coriander powder, ground ginger, cardamom, nutmeg and tomatoes. Bring it to a boil.
   
4. Once boiled, lower the heat to a gentle simmer.
   
5. Add in the corn flour paste, stirring constantly for about 2 minutes until the stock thickens.
   
6. Turn off the heat and add in the sour cream and flour mixture. Stir until well blended.
   
7. Meanwhile arrange the onions on the bottom of a slow cooker.
   
8. Next add in the lamb shanks.
   
9. Then transfer the contents of the sauce pan into a slow cooker.
   
10. Arrange the carrots, potatoes and mushrooms as the top layer.
    
11. Cover the slow cooker and cook on low heat for 8 hours until the lamb shanks until the meat starts coming off the bone.
    
12. Serve hot with naan and/ or fluffy white rice.
    

Rosemary Braised Lamb Shanks

Ingredients:

• 2 tbsp olive oil
  
• 3 carrots, cut into 1/4 inch discs
  
• 10 garlic cloves, finely minced
  
• 2 onions, finely chopped
  
• 750 ml red wine
  
• oz chicken broth, condensed
  
• oz beef broth
  
• 28 oz can tomatoes in juice
  
• 5 tsp fresh rosemary, chopped
  
• 2 tsp fresh thyme, chopped
  
• 6 Lamb shanks
  

Directions:

1. Rub pepper and salt over the lamb shanks, coating evenly.
   
2. In a large slow cooker or crock pot, heat the two tablespoons of olive oil over a medium to high heat.
   
3. Brown the shanks all over. This should take about 8-10 minutes.
   
4. Lower the heat and remove the shanks.
   
5. In the same pot, using the juices from browning the shanks, sauté the onions and garlic.
   
6. Next add in the carrots and stir until cooked. This should take about 9 minutes.
   
7. Once the carrots are cooked, add in the red wine, tomatoes, broth and herbs.
   
8. Add in the browned lamb shanks as well
   
9. Let the mixture boil.
   
10. Periodically turn the lamb shanks to ensure that it is evenly cooked.
    
11. Once reached boiling point, lower the heat and let it simmer for about 6 to 8 hours until the meat is nice and tender.
    

Note:

This recipe can also be done in a normal pot, cooking it for 2 to 3 hours on medium to low heat.

Lamb Curry

This is one great curry recipe that does not overpower the senses, but brings out the flavor of lamb with its subtle spicing. A great recipe for the entire family as it serves 4.

Ingredients:

• 1 3/4lb lamb shoulder, chopped into small pieces
  
• 1/4 cup Madras curry paste
  
• 1/4 cup flour
  
• 1 brown onion, finely chopped
  
• 2 cloves of garlic, minced
  
• An inch of ginger, peeled and grated
  
• 1 red chili, chopped
  
• 1 cinnamon stick
  
• 270 ml coconut milk
  
• 2 tbsp olive oil
  
• 1 tsp vegetable stock powder
  
• 1 bay leaf, dried
  
• Freshly chopped coriander for garnish
  
• Salt and pepper to season the lamb
  

Directions:

1. In a zip lock bag, add the lamb, pepper and salt. Shake well, until the seasoning coats the meat evenly.
   
2. Add the olive oil to a pan and heat on medium until almost smoking.
   
3. Place the lamb on the pan and cook until browned on both sides. This should take about 4 minutes.
   
4. Place the browned lamb in a slow cooker.
   
5. In the same pan, sauté onions, ginger and garlic over medium heat. Once the aromas start to come out, add in the chopped chili and sauté for ten to twenty seconds.
   
6. Next add the curry paste and cook on for an additional minute or so until the curry paste cooks and releases its flavors.
   
7. Add the water and stock powder together and give it a good stir.
   
8. Finally add in the coconut milk and bring the mixture to a boil.
   
9. Once it boils, turn off the heat and transfer the mixture to the slow cooker.
   
10. Add the bay leaf and cinnamon stick.
    
11. Cover and cook on low heat for 7 hours until the lamb is soft and melting.
    
12. Serve hot with fluffy rice or naan.
    

Roast Lamb with Onions and Thyme

This is a fabulous lamb roast and what makes this lamb roast so good is the amount of onions you use. So make sure you use the volume of onions given in this recipe for a meltingly tender and beautiful roast.
Ingredients:

• 2 lbs lamb leg, roughly half a leg of lamb
  
• 3 tbsp olive oil
  
• 2 1bs onions, finely sliced
  
• 4 to 5 thyme sprigs
  
• 300ml red wine
  
• A sprig of fresh parsley, chopped
  

Directions:

1. Prepare the meat by patting it dry using paper towels.
   
2. Next rub salt and pepper over the meat, seasoning it evenly.
   
3. Heat a frying pan with 3 tbsp of olive oil over medium heat.
   
4. Brown the meat on all sides. This should roughly take about 8 minutes or so.
   
5. Once browned, transfer the meat to a slow cooker.
   
6. Using the same pan with all the juices of the browned meat, sauté the onions for about 10 minutes.
   
7. Add in the thyme and sauté for an additional minute.
   
8. Add salt and pepper to taste.
   
9. Transfer the onions to the slow cooker and add the wine.
   
10. Cover and cook on low heat for 3 to 4 hours until the lamb is completely cooked.
    
11. Garnish with chopped fresh parsley and serve.
    

Cooking Tip:

If you are using a larger piece of meat, simply add more onions and cook for longer until the meat is completely cooked.

Seven Hour Lamb with Red Wine

If you're looking for a slow cooker dish that takes less than 15 minutes to prep and can feed a family of 15, then this dish is for you.

Ingredients:

• 6 lb leg of lamb
  
• 4 onions, finely sliced
  
• 8 garlic cloves, peeled and whole
  
• 4 small carrots, whole
  
• 300ml red wine
  
• 300ml stock
  
• 2 tbsp Armagnac or Madeira, optional
  
• Thyme sprigs for garnish
  
• Salt and pepper to taste
  

Directions:

1. Season the leg of lamb by rubbing salt and pepper over it.
   
2. In a large slow cooker brown the leg of lamb on all sides over medium high heat. This should take about ten minutes.
   
3. Once the meat has browned, drain away any excess fat.
   
4. Add in the onions, garlic and carrots and sauté.
   
5. Add in the wine and stock as well and add pepper and salt to taste
   
6. Cover and cook on low for 7 hours until meat is nice and tender.
   
7. Add Armagnac and serve.
   

Cooking Tips:

• If the lamb sticks while browning, simply add a few drops a bit of oil over it. This will prevent the lamb from sticking to the bottom of the pan and burning.
  
• If the sauce becomes too much, strain from the cooker and reduce it in a pan.
  

Slow Cooked Moroccan Lamb Shanks

A recipe packed with so much flavor that will keep everyone coming back for some more.

Ingredients:

• 4 lamb shanks
  
• 1 onion, finely chopped
  
• 5 garlic cloves, minced
  
• 1 tsp grated ginger
  
• 2 tbsp olive oil
  
• 2 tsp coriander powder
  
• 2 tsp cinnamon powder
  
• 3/4 tsp cayenne pepper
  
• 1/2 cup white wine
  
• 4 cups vegetable stock
  
• 4 tsp instant chicken bouillon granules
  
• 1 tbsp tomato paste
  
• 4 tbsp honey
  
• 2 tbsp mango chutney, the hot kind
  
• 10 dried apricots, chopped
  
• 1 1/2 tbsp cornflour
  
• 1 tbsp cumin powder
  

Directions:

1. Heat a tablespoon of olive oil in a pan on medium heat.
   
2. Brown the lamb shanks in this oil, until it is uniformly browned.
   
3. Once browned, remove from the pan and transfer into a slow cooker.
   
4. In the same pan, heat a bit the rest of the olive oil on medium heat.
   
5. Saute the onions, garlic and ginger until they are cooked. This should only take a minute or so.
   
6. Add in the spices, cumin, coriander, cinnamon and cayenne pepper. Cook until the aromas of these spices come out.
   
7. Then add in the wine, water, chicken bouillon cubes, tomato paste, honey and the mango chutney.
   
8. Bring it to a boil and turn off the heat.
   
9. Transfer the contents of the pan into a slow cooker, along with the lamb shanks.
   
10. Cover and cook on low heat for 4 and a half to 5 hours, until meat is tender and starts to fall off the bone.
    
11. Turn the lamb shanks during the cooking process to ensure that the shanks are evenly cooked.
    
12. 10 minutes before you turn off the heat, add the apricots and give it a good stir.
    
13. Once the shanks are done, remove them from the slow cooker and cover them up in foil to keep warm
    
14. To the gravy in the pot, add corn flour mixed in a little water to thicken the gravy. Bring it to a boil and let it simmer for a few minutes until the gravy thickens.
    
15. Serve with bread, couscous or white rice.
    

Turkey Slow Cooker Recipes

Classic Slow Cooked Turkey Chili

If you want your chili to always turn out fantastic, then this is one of the most trustworthy recipes around.

Ingredients:

• 1 1/4 lbs ground turkey, lean
  
• 1 onion, finely chopped
  
• 1 garlic clove, finely minced
  
• 1 1/2  cups corn kernels, the frozen kind
  
• 1 red bell pepper, chopped
  
• 1 green bell pepper, chopped
  
• 28 oz can of crushed tomatoes
  
• 15 oz can of  black beans, rinsed and drained
  
• 8 oz can of tomato sauce
  
• oz chili seasoning mix
  
• 1/2 tsp salt
  

For the garnish

• 1 red onion, finely chopped
  
• Grated cheese
  

Directions:

1. Heat a large skillet over medium to high heat.
   
2. Add in the ground turkey, chopped onions and garlic.
   
3. Cook until the meat is browned as evenly as possible.
   
4. Transfer the browned meat into a slow cooker.
   
5. Add in all the other ingredients, the corn, the peppers, black beans, tomatoes, tomato sauce, salt and chili seasoning mix.
   
6. Stir completely until all ingredients are blended well
   
7. Cover and cook on low heat for between 6 and 8 hours, until the turkey meat is nice and tender.
   
8. Serve hot, garnished with shredded cheese and finely chopped onions.