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Table of Contents, A Year of Slow Cooking

Tuesday, August 14, 2018

The best online collection of tested and true crockpot slow cooker recipes.




If it can be made in a crockpot slow cooker, I've tried it!

Here are all of the recipes on the site (there are over 1000!) separated by category for your convenience.

All of the thousands of listed recipes have been family tested and (sometimes!) approved. I have provided notes to make each one gluten free, due to a family allergy.

Enjoy!! -- steph

Beverages

Breakfast

Appetizers

Dips and Fondue

Soups and  Stews

Beans

Side Dishes

Fish and Seafood

Chicken

Turkey

Vegetarian

Light and Healthy

Beef and Lamb

Pork

Fun Stuff

Flops (don't make these!!)

Dessert

CrockPot Peach Compote Recipe

Tuesday, July 17, 2018

Fresh Peach Compote recipe. This is made in the slow cooker and is absolutely delicious and wonderful!

Originally appeared July 17, 2008 during my one year slow cooking challenge.
Day 199.

Good morning! Today is my nine year anniversary of the second time that I married Adam. The first time was in Mr. Phillips' Economics class.

I remember being pulled to the front of the class to go over our budget and Mr. Phillips said, "$20? Your dining out budget is $20? Surely, Adam, you can do better than McDonalds when you treat your bride."

It still makes me smile when we grab anything at McDonalds.

Since we're such partiers, we're celebrating our anniversary by having Laura, from No Appropriate Behavior as a house guest. 

 She and I are going to the BlogHer Newbie Party, and are leaving Adam and the girls home with a bowl of microwave popcorn and a well-worn copy of High School Musical.

But! when we return there will be fresh peach compote. Fresh peach compote with brandy. yum.



The Ingredients.
How to make a Fresh Fruit Compote (this is with peaches) in the CrockPot Slow Cooker
3 to 4 fresh peaches (I used 3 large ones)
1/3 cup brown sugar
1/4 cup brandy or apple juice
2 tablespoons salted butter
1/2 teaspoon ground cinnamon
1 teaspoon vanilla


The Directions.


I used my 1.5 quart mini crockpot for this. 

 I heard back from Crock-Pot that they are no longer producing an adjustable-temperature 1.5 quart---the new ones just plug in and turn on like the Little Dipper. I

 If you are looking for an adjustable little guy, there is a 2 quart size available.

(These are the crockpots I currently use and recommend)



Wash and slice your peaches. Put them into your crockpot. Cover with the brown sugar, brandy, the 2 tablespoons of butter, and the cinnamon and vanilla. There is no need to melt the butter beforehand.

Cover and cook for about 90 minutes, to 2 hours. If your crockpot has the temperature knob, go for high. So then you can eat it faster.

Serve over vanilla ice-cream.


The Verdict.

Beyond delicious. I wonder if I can get away with only eating peaches this way from now on?

this is very, very good.

Have a sweet tooth? Here are all the desserts!


Fruit compote in the crockpot slow cooker -- this uses peaches, but you can really use any fresh or frozen fruit. I like that I can customize the sugar and you can either use or leave the Brandy.




CrockPot Indonesian Chicken Recipe

Monday, July 16, 2018


Indonesian chicken slow cooker recipe. This is such a great sauce and seasoning combo. It's absolutely delicious!

I love the sauce mixture, here! There is peanut butter, soy sauce, sesame oil. Add a bit of lime juice at the table and you will think you're on vacation!
Originally posted in 2008 during the year of slow cooking challenge.
Day 198.


Suzanne emailed me this Indonesian Peanut Butter Chicken recipe last week, and I immediately printed it out. I had everything on hand, and knew that it was something that I needed to make.


So I did.


In the CrockPot.


.


The Ingredients.

Serves 4.

2 pounds or so chicken parts. I used 17 frozen drummettes and wings.
2 tablespoons soy sauce (La Choy and Tamari wheat-free are GF)
2 chopped cloves of garlic
1 1/2 teaspoons sesame oil
1/4 teaspoon cayenne pepper
1/3 cup peanut butter (see NOTE BELOW if using Natural Peanut Butter)
1/2 teaspoon ground ginger

--garnish with sesame seeds and lime wedges; optional
The Directions.
--put the peanut butter into your crockpot and turn it to high so it can begin to melt
--add the other sauce ingredients
--stir to mix
--add your chicken; toss to coat. My chicken was frozen solid and kind of all stuck together. 

 It didn't seem to matter.

cover and cook on low for 6-8 hours, or on high for 4-5. This is done when the chicken is cooked through and has reached desired tenderness. The longer you cook it, the more tender it will become, but it may fall off the bone if you cook too long.

If your crockpot isn't at least 2/3 full, keep an eye on it so the peanut butter doesn't burn. You may need to stir a few times.


The Verdict.

This was pretty good, and the kids liked the little drumsticks a lot. 

 Adam and I both thought that it needed either honey or sugar and some red chili pepper flakes. 

NOTE: I don't know if Suzanne was assuming that we were going to use natural peanut butter, or the sugary kind. If I made this again, I'd add 2 tablespoons of either white or brown sugar. And I'd sprinkle red chili flakes on the grownup portions.

I really liked the squeeze of lime.

Thank you SO much, Suzanne! This was a great middle-of-the-week dinner for us, and it took about 6 minutes to prepare.

  Other than the garlic, there was no chopping---yay!
If you'd like to go vegetarian, I made peanut butter tofu earlier in the year with a slightly different peanut sauce. 

 I remember liking it lots.

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