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Chicken in a Pot
Serves 10–12
4 carrots, sliced
4 onions, peeled & sliced
4 stalks celery
2 kg chicken pieces
1 teaspoon salt
1 teaspoon ground black pepper
1 cup chicken stock or white wine
1
1
⁄2 teaspoon dried basil or oregano
1. Place half of the carrots, onion and
celery in the bottom of the Slow
Cooker.
2. Add the chicken pieces.
3. Add salt, pepper, liquid and
remaining vegetables. Sprinkle with
herbs.
4. Cover and cook on LOW for 6–8 hours
or HIGH for 4 hours.
Beef in Red Wine
Serves 12
2 kg blade or chuck steak, trimmed
1 cup flour
Salt & pepper to taste
125g butter
2 onions, peeled & finely chopped
1 leek, finely chopped
2 carrots, peeled & finely chopped
2 cloves garlic, peeled & crushed
2 tablespoons chopped parsley
2 tablespoons chopped chives
2 bouquet garni
1 x 700ml bottle red wine
1. Cut meat into cubes. Toss in flour
mixed with seasonings. Heat butter in
a frypan and brown the meat quickly
over high heat.
2. Place the meat into the Slow Cooker
and add onions, leek, carrots, garlic,
parsley and chives. Add bouquet
garni.
3. Pour red wine into pan used for
browning the meat and bring to boil.
4. Pour heated liquid into the Slow
Cooker, cover and cook on LOW for
6–8 hours or HIGH for 3–4 hours.
KSC110_IB_Issue0210_V1.indd 19 8/12/09 9:12 AM