Some of these I have tried, some I haven't. I just picked a few I thought looked really good. I hope there is something here you will like.
First, from Mabel Hoffman's Crockery Cookery:
Cashew Chicken
makes 5-6 servings
6 boneless, skinless chicken breast halves, cut into 1" strips
5 mushrooms, sliced
3 green onions, sliced into 1/2" pieces
1/4 c soy sauce
2 tsp grated gingerroot
1/2 c chicken broth
1/4 tsp salt
1/8 tsp pepper
1- 8 oz can sliced bamboo shoots, drained
1/2 c cashews, toasted
1/2 c Chinese pea pods
2 tbsp cornstarch
3 tbsp water
cooked rice
Place chicken and mushrooms in a slow cooker. Add green onions, soy sauce, gingerroot, broth, salt and pepper. Cover and cook on LOW about 4 hours. Add bamboo shoots, cashews and pea pods; turn control to HIGH. In a small bowl, dissolve cornstarch in water. Stir into chicken mixture in cooker. Cover and cook on HIGH 20-30 minutes or until thickened, stirring at least once. Serve over cooked rice.
Eggplant-Artichoke Parmigiana
makes 4-6 servings
1 medium eggplant
1/2 tsp salt
1- 14 oz jar tomato pasta sauce (or make your own)
10 oz package frozen artichoke hearts, thawed and quartered
2 tbsp capers, drained
2 tsp snipped fresh rosemary or 1/2 tsp dried
1/4 tsp lemon pepper
1/3 c grated Parmesan cheese
Cut eggplant into 3/4" slices. Cut slices in half; sprinkle with salt. Alternate layers of eggplant, pasta sauce, artichoke hears and capers in a slow cooker. Sprinkle with rosemary and pepper. Cover and cook on HIGH 4-5 hours until eggplant is tender. Sprinkle with cheese and serve.
German Short Ribs
(okay, okay I know they aren't really true German but that is what the recipe title is)
makes 5-6 servings
3-3 1/2 lbs beef short ribs
1/2 tsp salt
1/8 tsp pepper
2 med onions, thinly sliced
1/2 c dry red wine
1/2 c chili sauce
3 tbsp brown sugar
3 tbsp vinegar
1 tbsp Worcestershire sauce
1/2 tsp dry mustard
1/2 tsp chili powder
2 tbsp cornstarch
1/4 c water
cooked noodles
In a slow cooker, combine ribs, salt, pepper, onions, wine, chili sauce, brown sugar, vinegar, Worcestershire, mustard and chili powder. cover and cook on LOW 6-8 hours. turn control to HIGH. Dissolve cornstarch in water and stir into rib mixture. Cover and cook on HIGH 10-15 minutes or until slightly thickened. Serve hot over cooked noodles.
Here are a few from the Sunset Crockery Cookbook:
Ginger-Beef Curry
makes 8-10 servings
2 large onions, finely chopped
3 tbsp grated fresh ginger
8 cloves garlic, minced or pressed
1 cinnamon stick (2" long)
1 tsp each ground turmeric and paprika
2-1/2 to 3 lbs lean boneless beef chuck, trimmed and cut into 1/2" by 2" strips
1/4 c all-purpose flour
2 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground cardamom
1/2 tsp each ground cloves and cayenne pepper
1/4 tsp ground nutmeg
1/3 c tomato paste
2/3 c water
salt to taste
1/3 c lightly packed cilantro leaves
In a 3-qt or larger slow cooker, combine onions, ginger, garlic, cinnamon stick, turmeric and paprika. Coat beef strips with flour, then add to cooker and sprinkle with cumin, coriander, cardamom, cloves, red pepper and nutmeg. In a small bowl, mix tomato paste and water; pour into cooker. Cover and cook at low setting until beef is very tender when pierced- 8-9 hours. Skim and discard fat from beef mixture, if necessary. Season to taste with salt. Stir in all but about 1 tbsp of the cilantro; sprinkle reserved cilantro over beef.
Wine-simmered Pork Chops with Walnuts
makes 4 servings
1 med onion, thinly sliced
2 cloves garlic, minced or pressed
1/4 c parsley, finely chopped
4 center-cut loin pork chops (about 2 lb total), trimmed of fat
ground pepper and salt to taste
2 tbsp all-purpose flour
1/3 c dry red wine or beef broth
1/2 c walnuts, coarsely chopped
In a 4-at or larger slow cooker, combine onion, garlic and 3 tbsp of the parsley. Sprinkle pork chops with pepper, dust with flour and arrange over onion mixture, overlapping if necessary. Pour in wine. Cover and cook at low setting until pork is very tender (7 1/2-8 1/2 hours). Shortly before pork is done, spread walnuts in a shallow baking pan and bake in a 350 degree oven until toasted (8-10 min) and set aside (Cathy's note: can toast on dry frying pan too.) Lift pork chops to a warm platter and keep warm. Skim and discard fat from onion mixture if necessary then season to taste with salt. Spoon onion mixture over chops; sprinkle with walnuts and remaining tbsp parsley.
Tuscan Chicken with Olives & Peppers
makes 4-6 servings
8 to 12 peperoncini, rinsed and drained
1/2 c sliced ripe olives
6 cloves garlic, minced or pressed
1 chicken (up to 3-1/2 lb) cut in pieces
1/2 tsp paprika
1/3 c lemon juice
1-1/2 tbsp cornstarch blended with 2 tbsp cold water
salt to taste
In a 4 qt or larger slow cooker, combine peperoncini olives and garlic. Rinse chicken and pat dry then arrange, overlapping pieces on top of olive mixture. Sprinkle with paprika, pour in lemon juice, cover and cook at low setting 6-1/2 to 7 hours. Carefully lift chicken to a warm serving dish and keep warm. Skim and discard fat form cooking liquid then blend in cornstarch mixture. Increase heat to high. cover and cook, stirring 2-3 times until sauce is thickened (about 10 minutes) Season sauce to taste with salt and spoon over chicken.
Coconut Red Beans and Rice
makes 8-10 servings
1 c dried small red beans
2 qts water
1 large onion, finely chopped
2 cloves garlic, minced or pressed
1/8 tsp baking soda
1 small dried hot red chile
1 can (12 to 14 oz) coconut milk
3 c chicken broth
1-1/2 c long-grain white rice
salt to taste
lime wedges
Rinse and sort through beans. In a 4 qt pan bring the 2 qt water to a boil over high heat and add beans. Let water return to a boil then boil, uncovered, for 2 minutes. Remove pan from heat, cover and let stand for an hour. Drain and rinse beans, discarding cooking water (Cathy's note- can do this the day before or even use canned beans). While beans are standing, in a slow cooker combine onion, garlic, baking soda, chile and coconut milk. Add beans, pour in broth. Cover and cook on low until beans are very tender (8-10 hours) Cathy's note: less if using canned beans. Remove and discard chile from beans. Mix in rice. Increase cooker heat to high. over and cook 40 more minutes. Season to taste with salt. Offer lime wedges to squeeze over each serving.
Here are a few from Carol Heding Munson's The Ultimate Slow Cooker Cookbook
Spicy Three-Bean Stew
makes 8 servings (I have tried this and added my tweaks)
1 can (28 oz) plum tomatoes, cut up and not drained
1 can (15 oz) red kidney beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained
1 cup corn
1 can (15 oz) creamed corn
3/4 c brown rice
6 cloves garlic, chopped
3 med onions, quartered and separated
2 med sweet red peppers, cut into thin strips
1 tbsp chili powder
1 tsp ground cumin
1/4 tsp ground allspice
1/4 tsp ground coriander
1 tbsp red wine vinegar
1/2 c Pace Picante Sauce
Combine tomatoes, beans, corn, rice, garlic, onions red peppers, chili powder, cumin, allspice, coriander and vinegar in the slow cooker. cover and cook on LOW for 7 hours or on HIGH for 4-6 hours. Add Picante Sauce at the end and stir in.
Chicken with Spicy Noodles
makes 4 servings
1 lb boneless skinless chicken breast, cut into 3/4" pieces
1 c chicken broth
4 cloves garlic, minced
1 red bell pepper, very thinly sliced
1-1/4 c scallions, sliced
1 tbsp minced or grated gingerroot
1/2 tsp crushed red pepper flakes
2 tbsp peanut butter
1 tbsp low sodium soy sauce
10 oz angel hair pasta
2 tbsp chopped unsalted peanuts
2 tbsp snipped fresh parsley
Combine the chicken, broth and garlic in the slow cooker. Cover and cook on LOW 6-8 hours. Stir in the bell pepper, scallions, gingerroot and pepper flakes. cover and cook for 10 minutes. Combine the peanut butter and soy sauce in a small bowl. Heat on low in a microwave until the peeanut butter has melted, about 40 sec., and stir into the chicken mixture. Heat for 5 minutes.
Cook the noodles according to package directions. Drain well and divide among 4 plates. Serve topped with the chicken mixture, peanuts and parsley.
Chicken Parmesan
serves 4
2 tsp olive oil
4 skinless, boneless chicken breasts
1-1/4 c crushed tomatoes
2 large cloves garlic, crushed
1 tsp sugar
pinch of celery seed
2 tbsp dry red wine
1/2 c shredded mozzarella cheese
2 tbsp grated Parmesan cheese
Heat the oil in a skillet over medium heat. Add the chicken and saute until lightly browned, about 10 minutes. Combine the chicken, tomatoes, garlic, sugar, celery seeds and wine in the slow cooker. Cover and cook on LOW 6-8 hours. Combine the cheeses in a small bowl and sprinkle them over the chicken. Don't stir. cook until the cheeses are melted, about 15 minutes.
First, from Mabel Hoffman's Crockery Cookery:
Cashew Chicken
makes 5-6 servings
6 boneless, skinless chicken breast halves, cut into 1" strips
5 mushrooms, sliced
3 green onions, sliced into 1/2" pieces
1/4 c soy sauce
2 tsp grated gingerroot
1/2 c chicken broth
1/4 tsp salt
1/8 tsp pepper
1- 8 oz can sliced bamboo shoots, drained
1/2 c cashews, toasted
1/2 c Chinese pea pods
2 tbsp cornstarch
3 tbsp water
cooked rice
Place chicken and mushrooms in a slow cooker. Add green onions, soy sauce, gingerroot, broth, salt and pepper. Cover and cook on LOW about 4 hours. Add bamboo shoots, cashews and pea pods; turn control to HIGH. In a small bowl, dissolve cornstarch in water. Stir into chicken mixture in cooker. Cover and cook on HIGH 20-30 minutes or until thickened, stirring at least once. Serve over cooked rice.
Eggplant-Artichoke Parmigiana
makes 4-6 servings
1 medium eggplant
1/2 tsp salt
1- 14 oz jar tomato pasta sauce (or make your own)
10 oz package frozen artichoke hearts, thawed and quartered
2 tbsp capers, drained
2 tsp snipped fresh rosemary or 1/2 tsp dried
1/4 tsp lemon pepper
1/3 c grated Parmesan cheese
Cut eggplant into 3/4" slices. Cut slices in half; sprinkle with salt. Alternate layers of eggplant, pasta sauce, artichoke hears and capers in a slow cooker. Sprinkle with rosemary and pepper. Cover and cook on HIGH 4-5 hours until eggplant is tender. Sprinkle with cheese and serve.
German Short Ribs
(okay, okay I know they aren't really true German but that is what the recipe title is)
makes 5-6 servings
3-3 1/2 lbs beef short ribs
1/2 tsp salt
1/8 tsp pepper
2 med onions, thinly sliced
1/2 c dry red wine
1/2 c chili sauce
3 tbsp brown sugar
3 tbsp vinegar
1 tbsp Worcestershire sauce
1/2 tsp dry mustard
1/2 tsp chili powder
2 tbsp cornstarch
1/4 c water
cooked noodles
In a slow cooker, combine ribs, salt, pepper, onions, wine, chili sauce, brown sugar, vinegar, Worcestershire, mustard and chili powder. cover and cook on LOW 6-8 hours. turn control to HIGH. Dissolve cornstarch in water and stir into rib mixture. Cover and cook on HIGH 10-15 minutes or until slightly thickened. Serve hot over cooked noodles.
Here are a few from the Sunset Crockery Cookbook:
Ginger-Beef Curry
makes 8-10 servings
2 large onions, finely chopped
3 tbsp grated fresh ginger
8 cloves garlic, minced or pressed
1 cinnamon stick (2" long)
1 tsp each ground turmeric and paprika
2-1/2 to 3 lbs lean boneless beef chuck, trimmed and cut into 1/2" by 2" strips
1/4 c all-purpose flour
2 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground cardamom
1/2 tsp each ground cloves and cayenne pepper
1/4 tsp ground nutmeg
1/3 c tomato paste
2/3 c water
salt to taste
1/3 c lightly packed cilantro leaves
In a 3-qt or larger slow cooker, combine onions, ginger, garlic, cinnamon stick, turmeric and paprika. Coat beef strips with flour, then add to cooker and sprinkle with cumin, coriander, cardamom, cloves, red pepper and nutmeg. In a small bowl, mix tomato paste and water; pour into cooker. Cover and cook at low setting until beef is very tender when pierced- 8-9 hours. Skim and discard fat from beef mixture, if necessary. Season to taste with salt. Stir in all but about 1 tbsp of the cilantro; sprinkle reserved cilantro over beef.
Wine-simmered Pork Chops with Walnuts
makes 4 servings
1 med onion, thinly sliced
2 cloves garlic, minced or pressed
1/4 c parsley, finely chopped
4 center-cut loin pork chops (about 2 lb total), trimmed of fat
ground pepper and salt to taste
2 tbsp all-purpose flour
1/3 c dry red wine or beef broth
1/2 c walnuts, coarsely chopped
In a 4-at or larger slow cooker, combine onion, garlic and 3 tbsp of the parsley. Sprinkle pork chops with pepper, dust with flour and arrange over onion mixture, overlapping if necessary. Pour in wine. Cover and cook at low setting until pork is very tender (7 1/2-8 1/2 hours). Shortly before pork is done, spread walnuts in a shallow baking pan and bake in a 350 degree oven until toasted (8-10 min) and set aside (Cathy's note: can toast on dry frying pan too.) Lift pork chops to a warm platter and keep warm. Skim and discard fat from onion mixture if necessary then season to taste with salt. Spoon onion mixture over chops; sprinkle with walnuts and remaining tbsp parsley.
Tuscan Chicken with Olives & Peppers
makes 4-6 servings
8 to 12 peperoncini, rinsed and drained
1/2 c sliced ripe olives
6 cloves garlic, minced or pressed
1 chicken (up to 3-1/2 lb) cut in pieces
1/2 tsp paprika
1/3 c lemon juice
1-1/2 tbsp cornstarch blended with 2 tbsp cold water
salt to taste
In a 4 qt or larger slow cooker, combine peperoncini olives and garlic. Rinse chicken and pat dry then arrange, overlapping pieces on top of olive mixture. Sprinkle with paprika, pour in lemon juice, cover and cook at low setting 6-1/2 to 7 hours. Carefully lift chicken to a warm serving dish and keep warm. Skim and discard fat form cooking liquid then blend in cornstarch mixture. Increase heat to high. cover and cook, stirring 2-3 times until sauce is thickened (about 10 minutes) Season sauce to taste with salt and spoon over chicken.
Coconut Red Beans and Rice
makes 8-10 servings
1 c dried small red beans
2 qts water
1 large onion, finely chopped
2 cloves garlic, minced or pressed
1/8 tsp baking soda
1 small dried hot red chile
1 can (12 to 14 oz) coconut milk
3 c chicken broth
1-1/2 c long-grain white rice
salt to taste
lime wedges
Rinse and sort through beans. In a 4 qt pan bring the 2 qt water to a boil over high heat and add beans. Let water return to a boil then boil, uncovered, for 2 minutes. Remove pan from heat, cover and let stand for an hour. Drain and rinse beans, discarding cooking water (Cathy's note- can do this the day before or even use canned beans). While beans are standing, in a slow cooker combine onion, garlic, baking soda, chile and coconut milk. Add beans, pour in broth. Cover and cook on low until beans are very tender (8-10 hours) Cathy's note: less if using canned beans. Remove and discard chile from beans. Mix in rice. Increase cooker heat to high. over and cook 40 more minutes. Season to taste with salt. Offer lime wedges to squeeze over each serving.
Here are a few from Carol Heding Munson's The Ultimate Slow Cooker Cookbook
Spicy Three-Bean Stew
makes 8 servings (I have tried this and added my tweaks)
1 can (28 oz) plum tomatoes, cut up and not drained
1 can (15 oz) red kidney beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained
1 cup corn
1 can (15 oz) creamed corn
3/4 c brown rice
6 cloves garlic, chopped
3 med onions, quartered and separated
2 med sweet red peppers, cut into thin strips
1 tbsp chili powder
1 tsp ground cumin
1/4 tsp ground allspice
1/4 tsp ground coriander
1 tbsp red wine vinegar
1/2 c Pace Picante Sauce
Combine tomatoes, beans, corn, rice, garlic, onions red peppers, chili powder, cumin, allspice, coriander and vinegar in the slow cooker. cover and cook on LOW for 7 hours or on HIGH for 4-6 hours. Add Picante Sauce at the end and stir in.
Chicken with Spicy Noodles
makes 4 servings
1 lb boneless skinless chicken breast, cut into 3/4" pieces
1 c chicken broth
4 cloves garlic, minced
1 red bell pepper, very thinly sliced
1-1/4 c scallions, sliced
1 tbsp minced or grated gingerroot
1/2 tsp crushed red pepper flakes
2 tbsp peanut butter
1 tbsp low sodium soy sauce
10 oz angel hair pasta
2 tbsp chopped unsalted peanuts
2 tbsp snipped fresh parsley
Combine the chicken, broth and garlic in the slow cooker. Cover and cook on LOW 6-8 hours. Stir in the bell pepper, scallions, gingerroot and pepper flakes. cover and cook for 10 minutes. Combine the peanut butter and soy sauce in a small bowl. Heat on low in a microwave until the peeanut butter has melted, about 40 sec., and stir into the chicken mixture. Heat for 5 minutes.
Cook the noodles according to package directions. Drain well and divide among 4 plates. Serve topped with the chicken mixture, peanuts and parsley.
Chicken Parmesan
serves 4
2 tsp olive oil
4 skinless, boneless chicken breasts
1-1/4 c crushed tomatoes
2 large cloves garlic, crushed
1 tsp sugar
pinch of celery seed
2 tbsp dry red wine
1/2 c shredded mozzarella cheese
2 tbsp grated Parmesan cheese
Heat the oil in a skillet over medium heat. Add the chicken and saute until lightly browned, about 10 minutes. Combine the chicken, tomatoes, garlic, sugar, celery seeds and wine in the slow cooker. Cover and cook on LOW 6-8 hours. Combine the cheeses in a small bowl and sprinkle them over the chicken. Don't stir. cook until the cheeses are melted, about 15 minutes.