Epimeles

the Pence family cookbook

Recipes Tagged with “crockpot”

Slow-Cooker Apple Butter

breakfast apple crockpot jam

Ingredients

  • 4 pounds cooking apples
  • 2 cups apple cider
  • 3 cups granulated sugar
  • 2 teaspoons cinnamon
  • 1/8 teaspoon allspice
  • 1 teaspoon ground cloves, optional

Preparation

Stem, core and quarter apples. Do not peel. Combine apples and cider in large slow cooker. Cover. Cook on low 10 hours. Stir in sugar and spices, continue cooking 1 hour. Remove from heat and cool thoroughly. Stir to mix in skins.

Makes 4 to 5 pints.

Freeze in pint containers or pour into hot sterilized jars and seal (we used plastic freezer bags).

Pittsburgh Post-Gazette


Hearty Meat Ragu

main course beef crockpot untested

Ingredients

  • 2 lb boneless stewing beef, cut into 1 in cubes
  • 2 tbl olive oil
  • 1 lg onion, finely chopped
  • 1 med carrot, finely chopped
  • 1 med celery rib with leaves, finely chopped
  • 4 garlic cloves, chopped
  • 1 c dry red wine
  • 28 oz can crushed tomatoes in juice
  • 28 oz can crushed tomatoes in puree
  • 1 1/2 tsp dried basil
  • 1 1/2 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes
  • salt and pepper to taste
  • pasta for serving

Preparation

Heat oil in a large skillet over medium-high heat. Add the meat in batches and brown on all sides, being careful not to crowd the pan. With a slotted spoon, transfer to crockpot.

Pour off all but 2 tbl fat from the pan or add more if needed. Add the onion, carrot, celery and garlic, and cook, stirring occasionally until the vegetables soften, about 5 min. Add wine and bring to a boil, stirring to release the browned bits in the skillet. Pour into crock pot. Add the tomatoes and spices.

Cover and turn on to low setting. Cook without removing lid for 6 to 7 hours until meat is tender. Season to taste with salt and pepper and serve over pasta.

Joy of Cooking


Slow-cooker Pulled Pork Sandwiches

main course crockpot pork sandwich untested

Ingredients

  • 3 tablespoons canola or corn oil
  • 4 pounds boneless pork shoulder, cut into 4 equal pieces
  • 1 yellow onion, finely chopped
  • 1 cup cider vinegar
  • 3/4 cup ketchup
  • 1/2 cup dark molasses
  • 1/3 cup firmly packed brown sugar
  • 2 teaspoons red pepper flakes
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon each: dry mustard, salt, freshly ground pepper
  • 1/2 teaspoon paprika
  • 12 soft sandwich rolls, toasted

Preparation

Heat the oil in large skillet over medium-high heat; brown the pork on all sides, about 12 minutes. Transfer pork to a slow cooker.

Pour off all but 1 tablespoon of the fat from skillet. Add the onion; cook over medium-high heat until golden, about 5 minutes. Add vinegar; cook, stirring to scrape up browned bits, 2 minutes. Stir in ketchup, molasses, brown sugar, red pepper flakes, Worcestershire sauce, mustard, salt, pepper and paprika. Cook stirring occasionally, until mixture begins to bubble, 1 minute. Pour over pork.

Cover slow cooker; cook on high until pork is very tender, 4-5 hours. (The pork can be cooked on low 8-10 hours).

Transfer pork to cutting board; shred, discarding fat. Skim excess fat from sauce; return pork to sauce. Stir to combine. Serve on buns with vinegar coleslaw.


Coffee Pot Roast

main course beef crockpot untested

Ingredients

  • 2 large onions, thinly sliced
  • 1 beef rump roast, about 3 pounds, or 1 chuck roast, about 4 pounds
  • 1 can (14 1/2 ounces) chicken broth
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1 cup strong brewed coffee
  • 1/4 cup soy sauce
  • 1 teaspoon dried oregano leaves
  • Freshly ground pepper

Preparation

1. Place half of the onions in a slow cooker; top with roast. Top roast with remaining onions, broth, garlic, bay leaves, coffee, soy sauce, oregano and pepper to taste.

2. Cover; cook on low until beef is tender, 6-8 hours, turning roast once or twice. Slice beef; serve with broth and onions.

Chicago Tribune


Provencal Chicken Stew

main course chicken crockpot french stew untested

Ingredients

  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 chicken, cut into serving pieces and skinned
  • 1/4 cup olive oil
  • 1 yellow onion, finely chopped
  • 1 clove garlic, minced
  • 1/2 cup dry white wine
  • 1 (14 1/2-ounce) can crushed tomatoes
  • Freshly ground black pepper
  • 1/4 cup chopped fresh parsley, for garnish
  • 1/4 cup fresh basil leaves, cut into chiffonade, for garnish
  • 1 cup black Nyons or kalamata olives, for garnish

Preparation

Combine the 3/4 cup flour and the salt in a resealable plastic bag. Add the chicken to the bag, several pieces at a time, and shake to coat completely.

Heat a large sauté pan over medium-high heat and add the oil. Add the chicken and cook, turning once, for 8 to 10 minutes, until browned on both sides. Using tongs, transfer to paper towels to drain, then arrange in the slow cooker.

Set the sauté pan over medium-high heat and add the onion and the 2 tablespoons flour. Sauté, stirring frequently, for 10 minutes, or until lightly browned. Add the garlic and stir for 2 to 3 minutes. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Increase the heat to high and add the tomatoes and pepper to taste. Cook, stirring frequently, for 10 to 15 minutes, until some of the tomato liquid evaporates.

Pour the onion mixture over the chicken in the slow cooker. Cover and cook on low for 3 to 8 hours, until the chicken is tender. At 3 to 4 hours, the chicken will still be firm and hold its shape. At 6 to 8 hours, the meat will be falling off the bone.

Divide the chicken among dinner plates and garnish with the parsley, basil, and olives. Serve immediately.

Lynn Alley, Epicurious