Crock-Pot is perfect for seasonal stews and chilies
By SUSAN M. SELASKY, McClatchy-Tribune October 20, 2010
Slow-cooker cooking is a rite of fall.
The appliance is ideal for making soups, chilies or stews. You can even make oatmeal overnight so breakfast is ready when you wake up.
The trusty slow cooker (also known by the trademarked name Crock-Pot) is 39 years old and keeps getting better with age -thanks to evolving techniques and more recipes packed with flavour or international flair.
Beef and Wine Stew
Serves 6
This comes from Jonathan John of Monroe, Mich. For John, the slow cooker's appeal lies in its convenience and versatility. He also likes that slow cookers offer affordable ways to make a meal, especially with meats. "You can use lesser or inexpensive cuts of meat, slow-cook them and it tastes just as good as the more expensive cuts."
1 pound (500 g) bacon, cut into pieces
3 pounds (1.5 kg) boneless beef roast, cut into 1-inch (2.5 cm) cubes
1/2 cup (125 mL) flour, lightly seasoned with salt and black pepper
1 cup (250 mL) sliced shallots 2 ribs celery, cut into 1-inch (2.5 cm) pieces
2 large carrots, peeled, cut into 1-inch (2.5 cm) pieces
8 ounces (225 g) cremini or white mushrooms, wiped clean, cut in half if large
2 cloves garlic, peeled, minced
11/2 cups (375 mL) full-bodied red wine or 12 ounces (350 mL) stout beer 1 bay leaf
Salt and pepper to taste
1 tablespoon (15 mL) cornstarch mixed with 1 tablespoon (15 mL) water
Cooked noodles or rice or garlic mashed potatoes (optional for serving)
In a large skillet, cook the bacon until just crisp. Using a slotted spoon, remove the bacon pieces, leaving the drippings in the skillet and keep heated over medium heat. Reserve the bacon for another use. Place the beef cubes in a large bowl and sprinkle with the seasoned flour. Toss to coat the beef cubes lightly with the flour.
Working in batches, brown the beef cubes on all sides in the bacon drippings. Remove to the slow cooker. In the same skillet, saute the shallots, celery, carrots, mushrooms and garlic until just lightly browned, about 5 minutes. Transfer to the slow cooker. Add the wine, bay leaf, salt and pepper and stir. Cover and cook for 7 to 9 hours on the low setting (or 4 hours on the high setting).
The meat should be fall-apart tender. About 30 minutes before serving, if the sauce needs thickening, stir in the cornstarch mixture. Cover and continue cooking until thickened. Remove the bay leaf and serve the stew with some sauce over cooked noodles, cooked rice or mashed potatoes.
Slow-Cooker Chicken Chili
Serves 8
This recipe is adapted from Food Network Kitchens.
2 tablespoons (30 mL) canola oil
2 pounds (1 kg) boneless, skinless chicken thighs, cut into 11/2-inch (4 cm) pieces
3 tablespoons (45 mL) flour
2 teaspoons (10 mL) cumin, divided
3 tablespoons (45 mL) chili powder plus 3 teaspoons (15 mL), divided
1 medium poblano pepper, seeded, diced
1 can (19 ounces / 540 mL) kidney beans, drained and rinsed
1 can (19 ounces / 540 mL) white beans, drained and rinsed
3 cans (14 ounces / 398 mL each) diced tomatoes (with green chilies if possible)
2 cups (500 mL) fat-free, low-sodium chicken broth
3 tablespoons (45 mL) instant tapioca
1 teaspoon (5 mL) salt
1/4 teaspoon (1 mL) black pepper
1 tablespoon (15 mL) onion powder
2 teaspoons (10 mL) granulated garlic
1/2 to 3/4 cup (125 to 175 mL) lager-style beer (optional) Toppings (optional): sour cream, shredded cheddar or jack cheese, chopped green onions, chopped pickled jalapenos
In a large skillet, heat the oil. Place the chicken pieces in a bowl and sprinkle with the flour, 1 teaspoon (5 mL) cumin and 1 teaspoon (5 mL) chili powder. Toss to coat the pieces with the flour mixture. Add the chicken to the skillet and brown on each side. Transfer to the slow cooker. Add the diced poblano pepper to the skillet and saute 3 minutes. Transfer to the slow cooker. Add all the remaining ingredients -including 1 teaspoon (5 mL) cumin and 3 tablespoons chili powder -except the beer to the slow cooker and stir. Cover and cook on low setting for 6 to 8 hours or until the chicken is fall-apart tender.
About 30 minutes before serving, stir in the beer if using.
Just before serving, stir in the remaining 2 teaspoons (10 mL) chili powder, taste and adjust seasonings with more salt and pepper to taste.
Divide the chili among warm bowls. Serve with the topping of your choice.
African-Style Braised Chicken in Peanut Sauce
Serves 6
From Delicious & Dependable Slow Cooker Recipes Created for America's Kitchens, by Judith Finlayson.
1 tablespoon (15 mL) vegetable oil
3 pounds (1.5 kg) chicken pieces, washed and patted dry; skin-on breast, skinless legs and thighs
2 onions, peeled, finely chopped
4 cloves garlic, peeled, minced 1/2 to 1 long red or green chili pepper, minced
2 teaspoons (10 mL) curry powder
1 teaspoon (5 mL) dried oregano leaves
1 teaspoon (5 mL) salt
1/2 teaspoon (2 mL) cracked black peppercorns
1/2 cup (125 mL) condensed chicken broth, undiluted
1/2 cup (125 mL) tomato sauce 1 bay leaf
1/2 cup (125 mL) peanut butter
2 tablespoons (30 mL) sherry or lemon juice
1 red bell pepper, finely chopped
Hot cooked rice (about 3/4 cup / 175 mL per serving)
In a non-stick skillet, heat the oil over medium-high heat. Working in batches, add the chicken pieces and brown on all sides. Transfer to the slow cooker.
Reduce the heat to medium and add the onions to the skillet and cook, stirring until softened. Add the garlic, chili pepper, curry powder, oregano, salt and peppercorns. Cook, stirring, for 1 minute. Stir in the chicken broth, tomato sauce and bay leaf and bring to a boil. Pour the mixture over the chicken pieces in the slow cooker. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and the juices run clear when pierced with a fork.
In a bowl, combine the peanut butter and sherry. Add a little cooking liquid and stir to blend. Add to slow cooker along with the red bell pepper. Cover and cook on high for 20 minutes, until the pepper is tender.
Discard the bay leaf and serve the chicken over hot white rice.