I love this thread! Something about Fall inspires the Crockpot!
I picked up a new cookbook this past summer on the bargain shelf at Borders called Not Your Mothers Slow Cooker Cookbook. Lots of different recipes I havent seen before.
I've made 2 things and both turned out fantastic. Here they are :
Chinese Sweet & Sour Chicken W/ Sesame Seeds
Cooker: Medium or Large Oval
Setting and cook time: HIGH 3 1/2 - 4 1/2 Hours
One 3-4 pound broiler / fryer
1/3 c. soy sauce
1/3 c. firmly packed light brown sugar
1/4 c. water
1/4 c. dry sherry or apple juice
1 T. ketchup
1/2 t. red pepper flakes
2 green onions, trimmed and halved
1 clove garlic, pressed
2 T cornstarch
1 T water
2 T sesame seeds, lightly toasted in a dry skillet over medium heat until fragrant
1. Wash and dry chicken thouroghly. Reserve the giblets and neck for another use. Cut off any lumps of fat. Put the chicken in the cooker, breast side up. Combine the soy sauce, brown sugar, water, sherry, ketchup, red pepper flakes, green onions, and garlic in a small bowl; pour over the chicken. Cover and cook on HIGH until an instant read thermometer inserted in the thickest part of the thigh registers 180 degrees F, 3 1/2 - 4 1/2 hours.
2. Transfer the chicken to a platter. REmove and discard the green onions. Combine the cornstarch with the water and stir the slurry into the sauce. Cook on HIGH, stirring constantly, until thickened. Spoon the sauce over the chicken, sprinkle with sesame seeds and serve.
NOTE - I took the meat off, cubed it and, discarded the carcass. Then I poured the sauce over it and sprinkled with sesame seeds. I served it with Chow Mein & veggies (frozen pkgs from Sams). It was a REALLY easy meal.
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Meatballs in Tomato-Wine Sauce
Cooker: Medium or large round or oval
Settins and cook times: High to start, then Low for 5-6 hours
Sauce:
2 T olive oil
1 lg yellow onion, finely chopped
2-3 cloves garlic, minced
3/4 c. dry red wine
1 28oz can diced tomatoes, with their juice; or one 28oz can tomato puree
1 6oz can tomato paste
1 t. salt
1/2 t. freshly ground black pepper
1 t. dried basil or 1 T. minced fresh basil
1 t. dried oregano or 1 T. minced fresh oregano
1/4 t. ground allspice
1 bay leaf
2 T. minced fresh flat-leaf parsley, or more to taste
Meatballs:
1 1/2 lbs. lean ground beef
1 c. plain dry bread crumbs
2 large eggs
3 T. freshly grated Parmesan Cheese
1 t. salt
1/4 t. freshly ground black pepper
1/4 t. dried basil or 3/4 t. minced fresh basil
1/4 t. dried oregano or 3/4 t. minced fresh oregano
1/4 c. minced fresh flat leaf parsley
Dash of ground allspice
1 1/2 T. olive oil
1/4 c. dry red wine
1. To prepare the sauce, heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring a few times, until softened but not browned, about 5 minutes. Add the wine, bring to a boil, and continue boiling for 1 to 2 minutes, scraping up any browned bits stuck to the bottom of the pan.
2. Transfer to the slow cooker. Add the tomatoes, tomato paste, salt, pepper, basil , oregano, parsley, allspice, and bay leaf and stir to combine. Cover and cook on HIGH while you prepare the meatballs.
3. To prepare the meatballs, put the ground beef in a large bowl, breaking it up a bit with your fingers or a large fork. Add the bread crumbs, eggs, Parmesan, salt, pepper, basil, oregano, parsley, and allsice. Gently but thouroughly blend the ingredients, using your hands or a large fork. Be careful not to compact the meat, which will make your meatballs tough. Gently shape the mixture into 12 meatballs, each a bit bigger than a golf ball.
4. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the meatballs and brown on all sides, turning carefully, 6 to 10 minutes total. Using a slotted spoon, transter them to the sauce. Pour off any fat from the skillet, return to the stove and add the wine. Cook over high heat for 2 to 3 minutes, scraping up any browned bits stuck to the pan. Pour over the meatballs. If the meatballs are not covered by tomato sauce, carefylly spoon some sauce over them. Cover and cook on LOW for 5-6 hours. Remove the bay leaf and serve the meatballs and sauce over pasta.
If you get a chance, definitely check out the cookbook!!!
