RECIPES
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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 5–7 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 4–5
hours.
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 5–6 hours or on High for 3–4 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 4–5 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
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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