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RECIPES
BEEF BOURGUIGNON
Serves 6–8
3 tablespoons flour
Kosher salt and pepper
3 pounds beef chuck,
cut into 1-inch cubes
3 large carrots, peeled and sliced
1 medium onion, sliced
6 strips cooked bacon,
cut into 1–2 inch pieces
1 10-ounce can beef broth
1. Coat beef in flour seasoned with salt and pepper. Sear beef in a
skillet on stovetop (optional).
2. Place meat in Crock-Pot
®
slow cooker and add remaining
ingredients.
3. Cover and cook on Low for 8–10 hours or on High for 6 hours, or
until meat is tender.
LEMON HERB ROASTED CHICKEN
Serves 4–6
4–6 pound roasting chicken
½ cup onion, chopped
1–2 tablespoons butter
Juice of one lemon
1. Place the onion in the cavity of the chicken and rub the skin with
butter. Place chicken in Crock-Pot
®
slow cooker.
2. Squeeze lemon juice over chicken and sprinkle with remaining
seasonings. Cover and cook on Low 8–10 hours or on High 4
hours.
2 cups red or Burgundy wine
1 tablespoon tomato paste
2 cloves garlic, minced
3 sprigs fresh thyme, stemmed
1 bay leaf
1 pound fresh mushrooms, sliced
2 large potatoes,
cut into 1-inch pieces
½ teaspoon Kosher salt
2 tablespoons fresh parsley
½ teaspoon dried thyme
teaspoon paprika
CHICKEN CACCIATORE
Serves 4–8
2–3 onions, thinly sliced
2–4 pounds chicken
(breasts or thighs), skinned
1 28-ounce can plum tomatoes,
chopped
5 cloves garlic, minced
½ cup dry white wine or broth
1.
Place sliced onion in Crock-Pot
®
slow cooker and cover with chicken.
2. In a bowl, stir tomatoes, salt, pepper, garlic and white wine
together. Pour over chicken.
3. Cover and cook on Low for 6 hours or on High for 4 hours or, or
until chicken is tender.
4. Stir in capers, olives and herbs just before serving.
5. Serve over cooked pasta.
Note:
Cooking chicken on the bone versus boneless will increase cook
time about 30 minutes to 1 hour.
CHILI
Serves 6–8
2 large onions, chopped
5–6 cloves garlic, minced
2 green peppers, chopped
2–3 pounds ground beef,
cooked and drained
2 14-ounce cans red, black
or white beans, rinsed and drained
1. Add all ingredients to Crock-Pot
®
slow cooker.
2. Cover and cook on Low for 8–9 hours or on High for 4 hours.
2 tablespoons capers
20 pitted Kalamata olives,
chopped coarsely
1 bunch fresh parsley or basil,
stemmed and coarsely chopped
Kosher salt and pepper
Cooked pasta
1 14-ounce can diced tomatoes
2 jalapeños, seeded and minced
1 tablespoon cumin
1 teaspoon cayenne pepper
½ cup beef broth
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