4 boneless skinless chicken breasts
Salt
Freshly cracked black pepper
3 cloves smashed garlic
1 cup long grain rice
1/4 cup freshly sqeezed lemon juice
2 1/4 cups chicken stock (I use a carton)
~ Season the chicken with the salt and pepper & place at the bottom of the slow cooker
~ Add garlic and rice
~ Combine the lemon juice and chicken stock and pour over the chicken.
~ Stir gently to combine
~ Cook on low for 8 hours
We have this served with steamed veggies........
Burmese Chicken – Posted by Wheatie
20g ghee
med onion chopped
1.5 tbs lemon grass, finely sliced
small red chilli, finely chopped
4 crushed garlic cloves
3 tsp grated ginger
1.5 tsp ground tumeric
.25 tsp ground cardamon
.5 tsp ground cinammon
.25 tsp ground ground cumin
.25 tsp ground ground coriander seeds
.25 tsp ground ginger
.5 tsp salt
.5 tsp cracked black pepper
1.5kg chicken breasts halved (but next time I might use thighs or chicken pieces)
1 cup chicken stock
chopped fresh coriander to serve.
Melt ghee in a non stick pan and cook onion over med heat until just soft. Stir in everything else but the chicken, stock and fresh coriander. Cook 1 minute or until fragrant.
Add the chicken to the pan and coat in the onion mixture and then pour it all into the slow cooker.
Add the stock. Cover and cook on high 1.5 hours then low 3 hours or alternatively on Auto for 5-6 hours. I thickened the sauce a bit with cornflour paste and served it with rice and sprinkled over the coriander. Yummy and it has a bit of a kick to it so I topped with a dollop of sour cream to calm things down a bit.
Chicken Curry – Posted by Lucy
4 chicken breasts, trimmed of skin and fat
2 tablespoons tandoori paste (I use the Sharwoods brand in a jar)
1 onion, chopped finely
1 jar of Taylor's Kahmiri Butter Chicken sauce
1 cup water
~ Slice the chicken breasts into chunky strips
~ Combine with tandoori paste
~ Place in slow cooker
~ Add finely chopped onions and the jar of butter chicken sauce
~ Add water and stir to combine
~ Cook on low for 6 hours
Serve with basmati rice and poppadums!
Kathy's Delicious Whole Slow Cooked Chicken – Posted by Sarah
1. Remove skin from chicken, and empty inner cavity of contents within. Pat chicken dry with a paper towel, and place inside the slow cooker.
2. In a bowl, stir together the chicken broth, soy sauce, olive oil, honey, Worcestershire sauce, balsamic vinegar, lemon juice, sesame oil, and minced garlic. Pour mixture over chicken, and cover.
3. Cook chicken on low setting for 8 hours, or 4 hours on high setting.
4. Pull apart & serve over jasmine rice.
(I only had a #9 chicken so had to make do with that).
method
Put the lamb shanks in a covered oven proof dish with the onion, carrots, rosemary, thyme and bayleaf. Cover with wine and stock and put in a preheated 200C oven for 30 minutes and then turn the heat down to 150C and cook for a further 1 1/2 to 2 hours.
Take out the lamb shanks and strain the liquid. Put the liquid into a saucepan and reduce by half. Melt the butter in a small saucepan and add the flour. Cook for a minute and gradually add the hot milk and cooking liquid, stirring continuously so lumps do not form. Add extra liquid if necessary and then salt and pepper and parsley. Set aside.
Take the meat off the lamb shanks and cut into cubes. Pour the parsley sauce over the lamb shanks and serve with Colcannon.
OR
Serves 4-6
You need:
1 tablespoon oil
2-3 lamb shanks
1 large onion, peeled and diced
500g dry soup mix (available from most supermarkets)
1/2 cup tomato paste or 1 can chopped tomatoes
1/4 cup Worcestershire sauce
3-4 cups diced vegetables: carrots, potatoes (scrubbed, skin on), parsnips,
turnips, corn, celery, capsicum
3 litres stock
1 tablespoon dried mixed herbs
Salt and pepper
Method: Heat oil in a large pot or frypan. Add shanks and cook over a medium heat until browned on each side.
Put shanks in the slow cooker and add remaining ingredients.
Cover and cook for 4-6 hours on ‘high’ setting or 8-10 hours on ‘low’ setting. Using tongs or a fork, remove meat from bones and coarsely chop or shred. Remove bones from soup.
Add herbs. Taste and season, adding more tomato paste and Worcestershire, if required.
If time permits, refrigerate soup so any fat that sets on the surface can easily be removed. The flavour will only improve when soup is reheated as required.
Tip: Add diced fresh or canned tomatoes. Add parsley stems for added flavour. If left whole they are easy to remove before serving. Substitute soup mix with brown or white rice, pasta or baked beans.
Braised Beef with Beer – Posted by Caddie
Its so yummy and makes enough for 2 families.
1 Tablespoon extra virgin olive oil
2kg chuck or other stewing steak,diced.
30g unsalted butter
4 medium onions,thinly sliced
1 tablespoon brown sugar
2 tablespoons red wine vinegar
2 thick slices bread,crusts removed
2 tablespoons wholegrain mustard
2 bay leaves
800ml(31/4 cups) dark beer.Like stout.
Basically fry meat in batches for 3-4 minutes, remove and set aside.
melt butter in same pan, saute onions add sugar to caremilse.
Stir in vinegar and cook 1-2min until evaporated.
Spread bread with mustard, tear into 3 equal peices.
Place half of meat in slowcooker, top with bread and onion, bayleafs.
finish with remaining meat.
Pour 2 cups of beer in same pan that you sauted onions and bring to boil, pour on top of meat, do the same again until meat is just covered.
Cover with baking paper and replace lid.
I then put slowcooker on auto for the day/afternoon.
If you want to do this in oven, preheat oven to 140degrees and cook 3 hrs.
My hubby loves it and its like a dish they’d cook in the old days.
Heat oil in a pan. Add the onion and garlic and fry lightly. Add the beef and brown. Stir in the remaining ingredients and bring to the boil. Trasfer to the SC and cook for the recommended time. Remove the bay leaf and bouquet garni.
High - 3-4 hours. Auto 6-8 hours.
Lamb Hotpot with Potato Dumplings – Posted by Bon
2 tbs plain flour
1kg diced lamb
1/4 cup olive oil
4 rashers rindless bacon, chopped
1 lg brown onion, finely chopped
2 garlic cloves, crushed
2 tbs tomato paste
400g can diced tomatoes
1 cup beef stock
2 cups mixed frozen vegies
Preheat oven to 160 deg. Place flour, salt and pepper in a snap lock bag. Add lamb and shake to coat. Heat 1 tbs oil in a saucepan over high heat. Add half the lamb. Cook, stirring occasionally, for 3 minutes until browned. Transfer to a bowl. Repeat with remaining lamb. (I would probably leave out this step if using SC)
Add remaining oil, bacon, onion and garlic to saucepan. Cook, stirring, for 5 minutes or until onion is soft. Add tom paste and cook for 1 minute. Add tomatoes, stock and lamb with any juices. Bring to the boil.
(If using the SC I would probably avoid all this and just chuck everything together)
Transfer hotpot to a ovenproof casserole dish. Cover tightly with lid or foil. Place on a baking tray and bake for 45 minutes. Remove lid and bake uncovered for a further 45 minutes. (In my SC instruction book it says 1-3 hrs in the oven = 8-10 hrs on low in the SC, so I am thinking cook it for 8 hrs)
make potato dumplings
Cut potatoes into large pieces. Place in shallow, heatproof microwave safe dish. Cover and microwave on high for 6-7 minutes until just tender. Drain and transfer to a bowl. Add butter and roughly mash. Add milk and stir with a wooden spoon until smooth.
Remove hotpot from oven. Stir in frozen veg. Add flour, cheese and parsley to potato mash. Stir until well combined. Season with salt and pepper. Divide dumpling mixture into 12 portions and roll each portion into a ball. Place dumplings, in a single layer, over hotpot. Increase oven temp to 200 degrees. Bake hotpot uncovered for 25-30 minutes until dumplings are golden. Serve.
My SC book says 30 mins = 4 hrs on low or 2 on high. So what do you think?
Beef Stroganoff – Posted by Cailin
Makes 4 servings
1 1/2 pounds top round steak, cut into bite sized strips
salt and pepper to taste
1/2 onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) can canned mushrooms
1 cube beef bouillon
1/4 cup wine
1 tablespoon all-purpose flour
1/4 cup water
1 clove garlic, minced
1 teaspoon Worcestershire sauce
3/4 cup sour cream
1/2 cup chopped fresh parsley (I just dumped in some dry parsley, I also added some paprika too)
Place the beef in the bottom of a slow cooker and season with salt and pepper to taste. Than add the onion, soup, mushrooms and bouillon. In a separate small bowl, combine the wine with the flour. mix well and add to the slow cooker. Then add the water, garlic and Worcestershire sauce. Cook on low setting for 7 to 8 hours. One hour before serving, stir in the sour cream and the parsley. Serve over hot, buttered noodles.
Italian Chicken and Potatoes – Posted by *Jo*
2 boneless, skinless chicken breasts
1/2 cup Italian salad dressing
1 teaspoon Italian seasoning
1/2 cup grated Parmesan or Romano cheese
4 potatoes, peeled and cut into wedges
Place chicken in bottom of slow cooker. Sprinkle with half of the Italian dressing, spices and the grated cheese. Put the potatoes on top or around the chicken. Sprinkle with the rest of the dressing, spices and cheese. Cook on low for 6-8 hours.
My SC is a 3.5L, if you have a 5L you may need to double the ingredients.
Lasagne (serves 6) – Posted by Debbie Lee
Ingredients
225g Lasagne
25 g butter
1 onion, finely chopped
1 clove of garlic, crushed
550g mince
2 tsp oregano
salt to taste
Ground pepper to taste
4 tblsp tomato paste
Grease the inside of the SC and preg-heat on high. Boil the lasagne sheets in lightly salted water for 4-5 minutes to soften, then dry with kitchen paper. Heat the butter in a large pan and gently saute' the onion and the garlic until transparent. Add the mince and oregano and cook for a further 3-4 minutes, stirring well. Season with the salt and pepper and add the cheese. Arrange a layer of mince mixture in the SC, followed by a layer of pasta, then cheese sauce. Continue doing this, finishing with a layer of cheese .
Sprinkle parmesan cheese over the top and cook on low for 4-6 hours.
Last edited by BellyBelly; June 29th, 2006 at 04:16 PM.
Bookmarks