-9-
-8-
CHICKEN CACCIATORE
Serves 4–8
2–3 onions, thinly sliced
2 tablespoons capers
0.9-1.8 kg chicken
20 pitted Kalamata olives,
(breasts or thighs), skinned
chopped coarsely
1 * 800 g can plum tomatoes, chopped 1 bunch fresh parsley or basil,
5 cloves garlic, minced
stemmed and coarsely chopped
120 ml dry white wine or stock
salt and pepper
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, 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.
CHILLI
Serves 6–8
2 large onions, chopped
1 * 400 g can diced tomatoes
5–6 cloves garlic, minced
2 jalapeños, seeded and minced
2 green peppers, chopped
1 tablespoon cumin
0.9-1.4 kg minced beef,
1 teaspoon cayenne pepper
cooked and drained
125 g beef stock
2 * 400 g 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.
POT ROAST
Serves 6–10
0.9-1.8 kg braising steak pot roast
3 onions, sliced
120 g flour
2 stalks celery, sliced
Sea salt and pepper
240 g mushrooms, sliced
3 carrots, sliced
240 g beef stock or wine
3 potatoes, quartered
1. Coat roast with 120 g flour, salt, and pepper. Sear roast in a skillet on hob (optional).
2. Place all vegetables in Crock-Pot
®
slow cooker, except mushrooms. Add roast and spread
mushrooms on top. Pour in liquid.
3. Cover and cook on Low for 10–12 hours or on High for 6–8 hours, or until tender.
SAUSAGE AND MEATBALLS
Serves 8–10
1.4-2.3 kg sausage
1-2 * 800 g cans plum tomatoes
and meatballs, uncooked
in juice, chopped coarsely
6 cloves garlic,
1 bunch fresh basil
peeled and chopped
Cooked pasta
1 * 800 g can chopped tomatoes
Grated cheese
1. Brown sausage and meatballs in a skillet on hob (optional).
2. Add all ingredients to Crock-Pot
®
slow cooker except pasta and grated cheese.
3. Cover and cook on Low for 7–8 hours or on High for 4–5 hours.
4. Serve with cooked pasta and grated cheese.
BEEF STEW
Serves 6–8
0.9-1.8 kg braising steak stew meat,
3 cloves garlic, minced
cut into 1-inch cubes
2 bay leaves
120 g flour
6 small potatoes, quartered
Sea salt and pepper
2–3 onions, chopped
720 ml beef stock
3 celery stalks, sliced
1 tablespoon Worcestershire sauce
1. Sprinkle flour, salt and pepper over meat. Place meat in Crock-Pot
®
slow cooker.
2. Add remaining ingredients and stir well.
3. Cover and cook on Low for 8–10 hours or on High for 5–6 hours, or until meat is tender. Stir
thoroughly before serving.
EASY, HEALTHY FISH FILLET
Serves 4–6
Sea salt and pepper
2–3 lemons, thinly sliced
0.9-1.4 kg white fish
(cod, sea bass, tilapia or catfish), skinned
Prepared salsa or olive tapenade to garnish
Fresh herbs (flat-leaf parsley, basil, tarragon,
savory or a combination of all)
1. Salt and pepper both sides of the fish and place in Crock-Pot
®
slow cooker. Cover top of fish with
herbs and lemon slices, and tuck some under fish.
2. Cover and cook on High for approximately 30–40 minutes, or until no longer translucent. Cook
times vary depending on thickness of fish.
3. Remove lemon slices and top with salsa or tapenade.
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