I already told you a few months ago about my experience with the Crock Pot when I was considering buying it, something that happened almost simultaneously and with which I feel happy every day that passes because its presence in my kitchen has helped me cook with little effort. . For months I have cooked with her every week and today I share with you these 14 slow cooker recipes to eat right without slaving in the kitchen.
Of all the advantages that slow cookers have, the best (in my humble opinion) is that of saving effort and time. This reverts to more free time to do other things and it does not compromise the result of its stews, which are unsurpassed. If you already have the pot, I hope these recipes help you increase your repertoire of recipes and, if you don’t have it, they encourage you to get one and enter the wonderful world of slow cookers.
In the recipes for slow cookers you have to change the chip: you have to soak the legumes in the morning, to cook them before going to bed. The beans have to be a minimum of eight hours under water. Their volume increases considerably, so let them be well covered. Before going to bed, put the beans in the pot, along with the compango, the olive oil, the bay leaf and the saffron threads (any of these two ingredients are, in any case, dispensable) and cover everything with water, a finger above the legumes. This is the only tricky part of the recipe. In the Crock Pot there is hardly any evaporation: if you put little water they will remain dry, if you put too much they will remain watery. The water should only cover the beans one centimeter. It is better not to add salt. The compango is very salty, and depending on what you bought it may be enough. Cover the pot and set it to seven hours on low heat. If you have a model that does not have automatic shutdown, it is good to have a plug programmer that cuts the power to the pot at that time, but if you spend up to an hour the beans will hardly notice it.
Link | Easy slow cooker bean stew
Ingredients for 18-20 servings: 2 medium onions, 1 boneless pork shoulder, 2 tablespoons of salt, 2 tablespoons of brown sugar, 2 tablespoons of sweet paprika, 1 tablespoon of ground dried chili, 1 tablespoon of ground black pepper, 1 teaspoon of mustard seeds, 2 teaspoons of garlic in pole, 2 tablespoons of Worcester sauce, 100 ml of apple cider vinegar and 330 ml of coca cola.
Elaboration: We flange the pork shoulder or ask our butcher to do it for us. We prepare the mixture of spices by mixing the salt, brown sugar, sweet paprika, ground dry chili, ground black pepper, mustard seeds (failing that we can use a tablespoon of Dijon mustard), garlic in pole, the Worcester sauce and 100 ml of apple cider vinegar. Peel and cut the onions into eight pieces and place them on the base of the Crock Pot, water with the coca cola. We smear the pork with the spice mixture, covering it well on all sides. We place it on the onion and cover. We program at a low temperature for 12 hours. After this time, we turn off the Crock Pot and let the pork warm up inside before removing it and fraying it. We crush the sauce and pass through a strainer. We heat it over low heat and remove the excess fat. Season to taste and adjust the thickness, either reducing the sauce for a while or with cornstarch.
Link | How to make pulled pork with and without Crock Pot. Prescription
Ingredients for 6 people: 400 g of lentils, 150 g of sausage, 1 onion blood sausage, 150 g of bacon, 2 leeks (only the green part), 1 white onion, 1 carrot, water to cover and a little more, bay leaf, sauce perrrins (one tablespoon, optional), a 150 gram piece of ham bone, 1 Italian green pepper (optional), 3 cloves of garlic without chopping.
Elaboration: After letting the lentils soak for 8 hours, drain them and put them in the bottom of the slow cooker container. On it we distribute the meats without chopping them so that they are easier to manipulate and the bay leaf. Cover with water, exceeding a couple of centimeters the surface of the food as in the traditional recipe for lentils with chorizo. We put half an onion in one piece on the lentils, the other half very chopped, the carrot also very chopped and the whole pepper, also adding the green part of two leeks that we will have saved from another preparation as we explain here. We give a circular or back and forth movement, grasping the handles of the pot so that all the ingredients are submerged and we start the Slow cooker in the LOW position, programming seven hours. After that time, we remove the bay leaf, the pepper, the green of the leek, the garlic and the half onion and remove the pieces of meat or sacraments to chop them before serving. We test the flavor and if we want we add a splash of Perrins or Worcestershire sauce that gives the lentils a very special touch. We serve very hot.
Link | Slow Cooker Stewed Lentils
Pork cheeks in red wine
Ingredients for four people: 1.3 kg of pork cheeks (10 units), 3 carrots, 1 onion, 1/2 green pepper, 1/2 red pepper, 500 ml of red wine, 50 ml of meat broth, 2 tablespoons of tomato concentrate , salt, ground black pepper and extra virgin olive oil.
Elaboration: Pour the wine into a saucepan and boil it over medium heat until the volume is reduced by half. It will take approximately 30 minutes. Meanwhile, we clean the cheek pads by removing, with a sharp knife and being very careful not to cut yourself, the layer of fat that covers one of its sides. Season each cheek on both sides. Heat a little oil in a frying pan and mark the cheeks over high heat, on both sides. In this way the juices are trapped inside and the result, at the end of the production process, is a more tender and juicy cheek. We wash the vegetables under a stream of cold water. We peel the carrots and cut them into discs. Peel the onion and cut it into strips, as well as the two types of pepper. We place the vegetables at the base of the Crock Pot and, on top of them, the tomato paste. Salt and pepper to taste but with caution, as we can rectify the point later. We place the cheeks on the vegetables, water with the reduced red wine and the meat broth. We programmed the Crock Pot for seven hours in the low position. We remove the cheeks and crush the sauce with a mixer or robot. If we want it to be finer, we pass it through a Chinese, but it is not necessary. We adjust the salt point before serving it with the cheeks.
Link | Pork cheeks in red wine in Crock Pot. Traditional recipe
Oriental style pork shoulder
Ingredients for six people: a boneless pork shoulder of approx. 1.2 kg, 4 tablespoons of soy sauce, 500 ml of meat broth, 2 tablespoons of oyster sauce.
Elaboration: We buy a pork shoulder – it can be boneless or with bone that have more flavor – with its skin. We start by browning the skin and the entire surface of the meat on a grill or ribbed pan. When all the meat has a nice golden color, we put it in the Crock-Pot and set Low for 4 and a half hours. We add 600 ml of intense meat broth, which will greatly enhance the flavor of this tender meat like butter. Also, two tablespoons of oyster sauce or Hoisin sauce, and four tablespoons of soy sauce. Then, we cover and let it cook. Every hour, we turn the piece, being careful not to break it because when it takes 3 or four hours, it will be so tender that it can crumble if you are not careful. I myself made a mark with the slotted spoon on the skin, as you can see in the photo above. When finished, we remove the meat and we can use it shredded as in the classic pulled pork recipe or cut it into slices one or two cm thick. The sauce is heated separately when we are going to serve it.
Link | Slow Cooker Oriental Style Pork Shoulder
Ingredients for four people: 500 g of minced meat (beef, pork or mix), 1 slice of sliced bread, 1 small egg, 1 teaspoon of Dijon mustard, 1 2 teaspoons of Provencal herbs, 2 teaspoons of ground garlic, salt, ground black pepper, 1 can of chopped tomato (400 g approx), 1 teaspoon of tomato concentrate, 1 teaspoon of sugar and 1 tablespoon of breadcrumbs.
Elaboration: In a deep bowl, beat the egg together with the mustard, add a teaspoon of Provencal herbs, a teaspoon of ground garlic and season. Add the slice of sliced bread and work with a fork until obtaining a homogeneous porridge. Add the minced meat and mix well. We make balls with small portions of meat and reserve them. In the crockpot pan we place the chopped tomato, the tomato paste, the rest of the Provencal herbs and the ground garlic and sugar. Season and sprinkle with the breadcrumbs. We mix and place on it the minced meat balls that we have reserved until the surface is covered. We cover the casserole and we program the crockpot for two hours at high temperature. During this time the sauce and the meat will be cooked at the same time, so we save steps and do not make unnecessary pots and pans. Once the meatballs are ready, we serve them immediately with a few slices of toasted almonds (optional) on the surface.
Link | Provençal meatballs in Crock Pot. Fat-free recipe
Ingredients for six people: 5 ripe tomatoes, 2 Italian green peppers, 1 colored bell pepper, 2 onions, 1 zucchini, one or two cloves of garlic.
Elaboration: So that the pisto is left with an intense flavor, what we are going to do is sauté the different vegetables over high heat in a pan before putting them in our slow cooker. For this reason, we will start the recipe by chopping the different ingredients into small pieces. Sauté the onion first and when it begins to turn golden, we transfer it to the Crock-Pot container. We repeat the operation with the diced peppers and zucchini …