RECIPES
-E12-
BEEF BOURGUIGNON
Serves 6-8
3 tablespoons flour
2 cups red or Burgundy wine
Kosher salt and pepper
1 tablespoon tomato paste
3 pounds beef chuck, cut into 1-inch cubes
2 cloves garlic, minced
3 large carrots, peeled and sliced
3 sprigs fresh thyme, stemmed
1 medium onion, sliced
1 bay leaf
6 strips cooked bacon,
1 pound fresh mushrooms, sliced
cut into 1-2 inch pieces
2 large potatoes, cut into 1-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 5-7
hours, or until meat is tender.
LEMON HERB ROASTED CHICKEN
Serves 4-6
4-6 pound roasting chicken
½ teaspoon Kosher salt
½ cup onion, chopped
2 tablespoons fresh parsley
1-2 tablespoons butter
½ teaspoon dried thyme
Juice of one lemon
teaspoon paprika
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 4-5 hours.
RECIPES
-E13-
CHICKEN CACCIATORE
Serves 4-8
2-3 onions, thinly sliced
½ cup dry white wine or broth
2-4 pounds chicken (breasts or thighs),
2 tablespoons capers
skinned
20 pitted Kalamata olives, chopped coarsely
1 28-ounce can plum tomatoes, chopped
1 bunch fresh parsley or basil,
Kosher salt and pepper
stemmed and coarsely chopped
5 cloves garlic, minced
Cooked pasta
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 5-6 hours or on High for 3-4 hours,
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
1 14-ounce can diced tomatoes
5-6 cloves garlic, minced
2 jalapeños, seeded and minced
2 green peppers, chopped
1 tablespoon cumin
2-3 pounds ground beef, cooked and drained 1 teaspoon cayenne pepper
2 14-ounce cans red, black or white beans, ½ cup beef broth
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 4-5 hours.
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