4 easy slow cooker recipes - New York News

4 easy slow cooker recipes

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These easy slow cooker recipes come courtesy of Chef Jackie White.

LINK: Click here for more slow cooking recipes from Chef Jackie's blog

VIDEO: Watch the video in the video player above to watch a demonstration

MAPLE PORK LOIN WITH WARM APPLE SLAW
Servings: 6-8

3 lbs. pork loin
4 apples - 2 red and 2 green, cored and sliced thin
1 large sweet onion slice thinly and cut into half
4 tbsp. maple syrup
2 tbsp. cinnamon or pumpkin pie spice
1/2 cup apple cider
Cole slaw mix or 3 cups cabbage shredded
4 strips bacon cooked and crumbled (optional)

Procedure
1) Season meat with salt and pepper.  Heat oil in a large pan and sear the meat on al sides (optional).
2) Make slits 3/4 the way through the pork loin in 3/4 inch intervals.
3) Season with salt and pepper between the slits. Drizzle some maple syrup into the slits. Place 1/2 slice onion and 1 apple slice between each slit.
4) Lay the apple slices (from two of the apples) in the bottom of the crock pot. Sprinkle with 1/2 the cinnamon.
5) Place the pork loin into the crock pot.
6) Drizzle the top with remaining maple syrup
7) Place the rest of the apples and onions on top, sprinkle with remaining cinnamon.  Pour Cole slaw mix and cider over the top. Season with salt and pepper.  Cover and cook for 7 hours on low.
8) Remove meat to platter.  Stir together cabbage and apples; adjust seasoning if need.  Serve alongside pork.
9) If desire sprinkle apple slaw with crispy bacon.

FIESTA CHICKEN
Servings: 4-6

12 boneless skinless chicken thighs or 6 skinless chicken breasts or cooked meat from 1 whole chicken
salt & pepper, enough to coat chicken if using raw
2 cups fresh chunky salsa
2 cups black beans, prepared or (1) 15 oz. can black beans or adzuki beans, rinsed
1 1/2 cups corn kernels, fresh or frozen, rinsed and drained
2 Tus fresh cilantro, chopped

Calico Chicken Chili add-ins

1 cup tomato sauce or diced tomatoes
1/2 cup white northern beans, prepared or canned rinsed
1/2 medium onion, chopped
2 cloves garlic, minced
1 tsp chili powder
3/4 tsp cumin
3/4 tsp Celtic sea salt
1/2 tsp fresh ground pepper
pinch cayenne pepper (optional)

Procedure
1) Sprinkle raw chicken with salt and pepper.
2) Mix beans and corn in a 4-5 quart slow cooker. Top with chicken.
3) Pour salsa over chicken.
4) Cover and cook on low setting for 4-6 hours until chicken is no longer pink.
5) Remove chicken from cooker and place on a serving platter or plates.
6) Top with bean and corn sauce from the  slow cooker and sprinkle with cilantro. Taste great served over rice.
(You can shred leftover meat and add to leftover vegetables and salsa.)

Burrito or Enchilada Filling:
1) Add desired amount of cheese. Roll in a soft shell for burritos and enchiladas place in a casserole dish and top with generous amount of Mexican cheese blend.  Bake in a 350 oven until cheese is melt.  May be frozen before baking and cooked from frozen until an internal temperature of 165 reads on a probe thermometer.   between 2 soft shell to

Tacos and tostadas:
1) Serve on taco or tostada shells with cheese and other desired toppings such as tomatos, lettuce, onions, guacamole, avocado and sour cream.

Taco Salad:
1) Serve tossed with lettuce, tomatoes, onions, crushed tortilla chips and Catalina or 1000 island dressing.

Fiesta Pizza or Flat Bread:
1) Make or buy a pizza crust.  Sprinkle Fiesta Chicken on top.  Sprinkle with Mexican cheese blend and red onion.  Bake in 350 oven.  Remove from oven and sprinkle with fresh chopped cilantro.

Calico Chicken Chili:
1) Shred chicken. Add ingredients to crock and cook for 1 additional hour on high.

Chicken Nachos:
1) Place tortilla chips on a cookie sheet top with Fiesta Chicken and cheese . Bake at 350 until cheese melts.   Serve with sour cream and guacamole.

Fiesta Chicken Stuffed potatoes:
1) Bake potatoes and slit down the center fill with fiesta chicken and top with cheese .  Return to the oven until cheese is melted.  Top with sour cream and chopped green onions.

Quesadillas:
1) Mix fiesta filling with Mexican cheese blend and sandwich between 2 soft shell tortillas.  Heat oil in pan and cook quesadilla on one side until golden brown.  Turn over to brown other side.  Also can be cooked in a panini maker or contact grill.

Fiesta Huevos Rancheros:
1) Warm corn tortilla.  Smear refried beans on tortilla top with warm shredded Fiesta chicken and a fried egg.

Freezer Tips:
1) Filling, chili, enchiladas and burritos can be frozen.

Fiesta Lasagna:
1) Cover the bottom of a casserole dish with a thin layer of salsa followed by over lapping tortillas then shredded fiesta chicken and top with cheese.  Repeat 1-2 times.  Bake in a 350 degree oven until cheese is melted and an instant read thermometer reads 165 degrees when inserted into the lasagna.

PESTO CRUSTED BEEF ROAST
Servings: 6

3 lbs. beef boneless tip roast or chuck roast
2 tbsp. butter or coconut oil
Celtic sea salt and pepper, enough to generously rub on meat
1/2-1 cup pesto, fresh or prepared
6 cloves whole garlic, peeled
1 cup balsamic vinegar
16 oz. baby portabella mushroom caps
1 large white onion, sliced

Procedure
1) Heat oil or butter in a large skillet. Meanwhile rub meat on all sides with salt and pepper. Then rub pesto on all sides. Over medium high heat sear beef in hot oil until dark golden brown on all sides.
2) Place mushrooms, onion and garlic on the bottom of a 5-6 quart slow cooker.
3) Place beef on top and pour balsamic vinegar over beef.
4) Cover and cook on low heat for 7-10 hours or until beef is tender and an internal temperature of 160° is reached.
5) Remove beef to a cutting board and let rest 10 minutes before slicing.
6) After slicing beef serve with a side of mushrooms and onions and a green salad.

For Leftovers
Vegetable Beef Soup:
1) Chop leftover meat and vegetables.  Combine with liquid from cooking and 1 can Italian seasoned diced tomatoes , 10 ounces frozen mixed vegetables and enough beef broth for a soup consistency.  Add noodles, rice, quinoa or barley.  Cook until heated throughout and rice, quinoa or barley is tender
Italian Beef Sandwiches:
1) Shred beef and chop vegetables combine with cooking liquid and 1 can dice Italian style tomatoes. Heat to a simmer and serve on Italian rolls.  Top with provolone.  Melt cheese in oven and serve.

Reserve cooking liquid and serve on the side as au jus. Serve leftovers on crusty whole grain bread with au jus as a French dip or Philly steak and cheese sandwiches. Recipe can be frozen.

POG PULLED PORK
Note from Chef Jackie:
Recipe is an adaptation from my good friend Susan Pogrmich.  Hence the name Pog Pulled Pork!
Servings: 12

salt and pepper
2-3 pounds pork loin or pork tenderloin
1 can root beer, dark beer or 1 cup apple cider
1 large sweet onion sliced into thin rings
1-2 cups BBQ sauce

Procedure
1) Cut pork into 2 pieces and season all over with salt and pepper.
2) Place in a crock pot; pour root beer over top. Top with onions. Cook on medium until fork tender, 6-8 hours.
3) Remove the onions and discard. Pour of most the liquid and shred. Return meat to the crock pot. Stir in desired amount of your favorite sauce. Cook until warm or cool for the next day and re-heat.  Serve on slider buns topped with Cole slaw.

For leftovers
Tacos:
1) Serve on a corn or flour tortillas with Asian style Cole slaw or with cheese and sour cream.
Mac Stack:
1) Serve on top of macaroni and cheese
Nachos:
1) Place tortillas chips on a cookies sheet.  Top with pork, diced red onions and cheese.  Bake at 350 until cheese melts.  Remove from oven and sprinkle with fresh cilantro and pickled chopped jalapenos.
Pulled Pork Cheese Fries:
1) Top fries with warm pulled pork and pepper jack cheese.   Heat in a 350 oven until cheese melts.
Pulled Pork Sweet Potato Bowl:
1) Version 1-Top mashed or roasted sweet potatoes with pulled pork and shredded sharp cheese.
2) Version 2-Top mashed or roasted sweet potatoes sautéed cinnamon apples, caramelize onions and  pulled pork.  Sprinkle with cheese if desired.
Stuffed Potatoes:
1) Serve stuffed in baked potatoes topped with melted cheese.

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