3 SLOW COOKER RECIPES YOU SHOULD TRY
WORD OF MOUTH MAGAZINE BLOG
We’ve selected three of our favourite slow cooker recipes you should try. We absolutely loved these and we thought we’d share them with out readers. The perfect winter warmers, or just something new to try – either way they’re worth the wait!
Slow Cooker Lamb in One Pot
What you need:
12 small new potatoes
salt and pepper
3 carrots that are peeled and cut into chunks
700g boneless lamb shoulder joint
2 tablespoons of Bisto gravy granuels
What to do
Turn the slow cooker onto low. Place the carrots and potatoes in the bottom. Remove any string from the lamb joint and place on top. Season it with salt and pepper.
Pour over the hot lamb stock, cover and cook for about 8 to 10 hours.
When ready to serve, remove the lamb carefully (use 2 forks to lift out as it will fall apart – no need to carve, just pull the meat apart). Make up about 120ml boiling water with the Bisto and ladle in a few ladlefuls of the juice from the slow cooker to taste.
Serve with Yorkshire puddings, mint sauce and gravy.
Slow Cooker Spicy Chicken and Bean Soup
What you need
450g tinned chilli beans
1 onion, chopped
1 (410g) tin black beans
1 1/4 (340g) tins sweetcorn kernels, drained
1 1/2 (400g) tins chopped tomatoes with chilli, undrained
1 (30g) packet taco seasoning
3 whole skinless, boneless chicken breasts
grated Cheddar cheese (optional)
soured cream (optional)
crushed tortilla chips (optional)
What to do
Place the onion, chilli beans, black beans, sweetcorn, passata, beer and chopped tomatoes in a slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover and cook for 5 hours.
Remove chicken breasts from the soup and allow to cool long enough to be handled. Shred the chicken with two forks. Stir the shredded chicken back into the soup and continue cooking for 2 hours. Serve topped with grated Cheddar cheese, a dollop of soured cream and crushed tortilla chips, if desired.
Source : Allrecipes.co.uk
Slow Cooker Quinoa White Chili Roasted Pablanos
What you need:
2 medium poblano peppers (about ½ pound)
1 tablespoon olive oil
1 medium onion, diced (about 2 cups)
1 medium green pepper, diced (about 1½ cups)
2 cloves garlic, minced (about 2 teaspoons)
2 teaspoons ground cumin
1 teaspoon dried oregano
¼ teaspoon smoked paprika
¼ teaspoon ground cloves
1 teaspoon kosher salt
4 cups low-sodium vegetable broth
4 cups cooked cannellini (white kidney) beans (or 2 15-ounce cans, drained)
¾ cup uncooked quinoa, rinsed under cold water and drained
5-6 dashes Tabasco sauce (optional)
Fresh lime wedges and other optional toppings such as fresh cilantro, sour cream or Greek Yogurt, or shredded jack cheeseRead more at http://potluck.ohmyveggies.com/slow-cooker-quinoa-white-chili-roasted-poblanos/#jIcxFVkTF6o3AOri.99
What to do:
First, roast your poblanos. Turn the oven on to the high broil setting and move the rack to about one-third of the way from the top of the oven. Wash and dry whole peppers and place on a cookie sheet. Place in the oven and broil for 2-3 minutes, until the tops are blackened, then turn carefully with tongs and continue broiling until most sides are blistered and blackened. But watch carefully! Ovens can vary greatly, so keep a close eye on the peppers and remove them if they start to smoke more than just a little.
Remove blackened pepeprs from the oven and carefully tent a large piece of foil over the top. This helps the peppers to “sweat” and will make the skin easier to peel off when it’s time.
While the poblanos are cooling, assemble the rest of the chili. Heat the olive oil in a medium saute pan over medium heat. Add the diced onions and green peppers. Cook, stirring occasionally, until tender, 5-6 minutes.
Add the garlic, oregano, cumin, smoked paprika, cloves, and salt. Cook, stirring, for one minute.
Add a cup or so of broth and stir to make sure all the bits of flavor are scraped up into the broth. Carefully pour into the slow cooker along with the remaining vegetable broth, cannellini beans, quinoa, and Tabasco if using.
Carefully peel the skin off of the poblanos and remove the stem. Remove the seeds for a milder chili; keep them for a hotter chili. Finely dice and add to the Crock Pot. Stir gently to mix all of the ingredients together.
Cook on low for 8 – 10 hours, or on high for 3 – 4 hours until the quinoa is tender and the chili is relatively thick. Taste and add additional salt and pepper to taste.
Scoop into bowls and squeeze a lime wedge over each serving. Garnish with additional toppings if desired.Read more at http://potluck.ohmyveggies.com/slow-cooker-quinoa-white-chili-roasted-poblanos/#jIcxFVkTF6o3AOri.99