Slow cooker cranberry chicken.Chicken with cranberry sauce,barbecue sauce and vegetables cooked in slow cooker.Very delicious and easy recipe!
Makes 6-8 servings


Ingredients:

• 3 pounds (1.44 kg) chicken pieces
• 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper
• 1/2 cup (125 g) diced celery
• 1/2 cup (125 g) diced onions
• 16 oz (480 ml) can whole berry cranberry sauce
• 1 cup (250 ml) barbecue sauce

Cooking Method:

1. In a slow cooker,combine all ingredients.
2. Mix well.
3. Cover slow cooker and cook on low-heat setting for 6-8 hours.
4. Using a tongs, remove cooked chicken pieces from slow cooker and transfer to serving platter.
5. Pour barbecue-cranberry sauce over and serve immediately.

Slow cooker creamy chicken chowder. Chicken with vegetables cooked in slow cooker.Very delicious!
Makes 6 servings


Ingredients:

• 1 pound (480 g) boneless and skinless chicken breasts,cut into cubes
• 11 oz (330 ml) can whole kernel corn with sweet peppers.drained
• 10 3/4 oz (325 ml) can condensed cream of potato soup
• 4 oz (120 ml) can diced green chili peppers
• 2 tablespoons snipped cilantro
• 1 1/4 oz (35 g) envelope taco seasoning mix
• 3 cups (750 ml) chicken broth
• 8 oz (240ml) dairy sour cream
• 4 oz (120 g) cheese spread with jalapeno peppers,cubed

Cooking Method:

1. In a slow cooker combine chicken cubes,corn,potato soup, undrained chile peppers,cilantro a,d taco mix.Stir in chicken broth.
2. Mix well.
3. Cover slow cooker and cook on low-heat setting for 4-6 hours.
4. Stir 1 cup (250 ml) of the hot soup into sour cream.
5. Stir sour cream mixture and cheese into the mixture in slow cooker.
6. Set aside for 5 minutes.Stir with a whisk until well combined.
7. Ladle into a bowls and serve.

Slow cooker creamy chicken Italiano. This is very delicious and easy chicken recipe. Chicken breasts with cream cheese,Italian dressing and mushrooms cooked in slow cooker.
Makes 4 servings


Ingredients:

• 4 boneless and skinless chicken breast halves
• 1 envelope dry Italian salad dressing mix
• 1/4 cup (60 ml) water
• 8 oz (240 g) package cream cheese,softened
• 10 3/4 oz (325 ml) can cream of chicken soup

Cooking Method:

1. Place chicken breast halves in slow cooker. 
2. In a small mixing bowl,combine salad dressing mix and water.Mix until water dissolved completely. Pour mixture over chicken.
3. Cover slow cooker and cook on low-heat setting for 3 hours.
4. In another mixing bowl,combine cream cheese and chicken soup.Stir well and pour cramy mixture over chicken.
5. Cover slow cooker and cook  on low-heat setting for a further 1 hour.
6. Serve over cooked noodles or rice.

Pressure cooker baby chicken puree. Cooking healthy meal for our babies!!! Organic chicken with sweet potato,dried apricot and salt -free chicken broth cooked in pressure cooker.
Makes 4 cups


Ingredients:

• 1 tablespoon olive oil
• 2 organic boneless and skinless chicken thighs,chunked
• 1 small leek(white parts only),halved lengthwise,rinsed and sliced across 1/2 inch (1.25 cm) thick
• 1 large sweet potato,peeled and and cut into small pieces
• 1 cup (250 ml) salt-free chicken broth
• 1/4 cup dried apricot halves,coarsely chopped

Cooking Method:

1. Heat olive oil over medium heat in pressure cooker.
2. Add chunked chicken and leek and cook,stirring occasionally,for 3 minutes.
3. Add sweet potatoes and cook until it begins to soften,for about 1 minute.
4. Add chicken broth and dried apricots.Stir well to combine.
5. Close pressure cooker and lock the lid.
6. Set burner heat to high.When cooker reaches high pressure,reduce burner heat to low.
7. Set timer to cook for 5 minutes.
8. Remove pot from the heat and open the cooker.
9. Transfer chicken mixture to food processor. Process until smooth.
10. Set aside and let cool completely.
11. Refrigerate for 1-2 days or freeze up to 2-3 month.

Chicken breasts with caper cream sauce. Fried chicken breasts with delicious homemade caper cream sauce. Very easy and delicious recipe!


Ingredients:

• 4 boneless and skinless chicken breasts,halved
• 1 teaspoon lemon pepper
• 1 teaspoon kosher salt
• 1 teaspoon dried dill weed
• 1 teaspoon garlic powder
• 3 tablespoons unsalted butter
• 1/2 cup (125 ml) whipping cream
• 2 tablespoons capers,drained and rinsed

Cooking Method:

1. Season chicken breasts with lemon pepper,kosher salt,dill weed and garlic powder.
2. In a large nonstick skillet,melt butter over medium-high heat.
3. Place chicken breasts and brown,turning,for 5 minutes.
4. Reduce heat to medium and cook for a further 5-7 minutes or until chicken breasts are cooked through.
5. Remove cooked chicken breasts form the skillet,transfer to serving platter and keep warm,covering with aluminum foil.
6. Increase heat to high.Stir in whipping cream,stirring,until reduced to sauce consistency.
7. Remove sauce from the heat.Stir in capers.
8. Pour sauce over cooked chicken breasts and serve.

Hollandaise Sauce:


Ingredients:

• 3 egg yolks
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon cream
• 1 cup (250 ml) unsalted melted butter
• 1 tablespoon freshly squeezed lemon juice

Slow cooker bacon and cheese potatoes. Cheesy potatoes with bacon and vegetables cooked in slow cooker.Very easy potato recipe.Makes 6 servings


Ingredients:

• 3 medium russet potatoes,peeled and cut into cubes
• 1 cup (250 g) chopped onion
• 1/2 teaspoon seasoned salt
• 4 slices crispy cooked bacon,crumbled
• 1 cup (250 g) shredded sharp Cheddar cheese
• 1 tablespoon chicken broth
• chopped green onions

Cooked Method:

1. Grease slow cooker with nonstick cooking spray.
2. Place half of potatoes in slow cooker.Sprinkle one-half of onion and seasoned salt over potatoes.Top with half of crumbled bacon and Cheddar cheese.
3. Repeat layers,ending with Cheddar cheese.
4. Sprinkle chicken broth over top.
5. Cover slow cooker and cook on low-heat setting for 6 hours or until potatoes are tender.
6. Remove potato mixture from slow cooker.
7. Sprinkle with chopped green onions,stir and serve immediately.

Slow cooker Parmesan potato wedges. Very delicious vegetarian appetizer cooked in slow cooker.


Ingredients:

• 2 pounds (960 g) red potatoes,cut into wedges
• 1/4 cup (60 g) finely chopped yellow onion
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter,cut into pieces
• 1 oz 930 g) grated Parmesan cheese

Cooking Method:

1. In a slow cooker,layer potatoes,onion,oregano,butter and seasoning.
2. Cover slow cooker and cook on high-heat setting for 4 hours.
3. Remove baked potatoes from slow cooker and transfer to serving platter.
4. Sprinkle with grated Parmesan cheese and serve.

Pressure Cooker Lamb Ragu 

• 2 tablespoons olive oil
• 1 large white onion,peeled and finely chopped
• 1/2 red bell pepper,seeded and finely chopped
• 1 pound (480 g) freshly ground lamb
• 4 lamb sausages,casings removed
• 28 oz (840 ml) can plum tomatoes in juice,crushed into bowl
• reduced-sodium chicken broth
• 3 tablespoons chopped fresh parsley
• sea salt

Cooking Method:

1. In a pressure cooker,heat olive oil over medium-high heat.
2. Add chopped onion,then reduce heat to medium and cook,stirring,until soften,about 3 minutes.
3. Stir in red bell pepper and cook for a further 1 minute.
4. Remove cooked vegetables form pressure cooker,transfer to a plate and set aside.
5. Add ground lamb and sausage meat to the pot,breaking it up with wooden spoon.Cook,stirring,until no longer pink.
6. Return cooked vegetables to pressure cooker and stir well.
7. Add tomatoes with their juices.Fill the tomato can halfway with chicken broth and pour into pressure cooker along with a pinch of salt.Stir well to combine.
8. Close pressure cooker and lock the lid.
9. Set the burner heat to high.When pressure cooker reaches high pressure,reduce heat to low.
10. Set a timer to cook for 10 minutes.
11. Remove pot from the heat.
12. Open pressure cooker and season to taste with sea salt.
13. Add fresh parsley.Cook,uncovered,over medium heat for 3-4 minutes.
14. Serve pressure cooker lamb ragu over cooked pasta.

Slow Cooker Cheesy Chicken Breasts

• 6 boneless and skinless chicken breasts
• garlic powder
• 2 cans (10 3/4 oz (325 ml) each)) condensed cream of chicken soup
• 10 3/4 oz (325 ml) can Cheddar cheese soup
• Fresh parsley
• salt and freshly ground black pepper,to taste

Pressure Cooker Chicken Coconut Curry

• 4 tablespoons olive oil
• 3 pounds (1.45 kg) boneless and skinless chicken breasts,cut into strips or cubes
• 1/2 pound (240 g) yellow onion,peeled and diced
• 1/4 cup (60 g) curry powder
• 14 oz (420 ml) can unsweetened coconut milk
• 1 cup (250 g) mango chutney,pureed in food processor
• 1/4 cup (60 g) chopped green onions,for garnish
• pinch of salt

Cooking Method:

1. Preheat 2 tablespoons olive oil over medium high heat in pressure cooker.
2. Working in a batches,lightly brown cubed chicken until no longer pink inside.
3. Remove cooked chicken from pressure cooker and transfer to a plate.
4. Add remaining 2 tablespoon olive oil to pressure cooker along with onion.Cook,stirring,until soft,for 5-8 minutes.
5. Stir in curry powder and cook until fragrant.
6. Shake well can of coconut milk and pour into curry mixture.
7. Season with salt and stir in mango chutney.
8. Return cooked chicken to pressure cooker.Close and lock the lid.
9. Set burner heat to high.When pressure cooker reaches high pressure,reduce to low.
10. Set burner cook to 5 minutes.
11. Remove pot from the heat.
12. If curry is to thick,add more coconut milk and simmer to heat through.
13. Sprinkle with green onions and serve.

Slow Cooker Korean-Style Beef Short Ribs

• 1/2 cup (125 ml) low-sodium soy sauce
• 1/3 cup (80 g) brown sugar
• 2 tablespoons dark Asian sesame oil
• 2 tablespoons rice vinegar
• 2 tablespoons finely chopped ginger
• 4 cloves garlic,peeled and chopped
• 1/2 teaspoon red pepper flakes
• 5 pounds (2.5 kg) beef short ribs
• 3 tablespoons cornstarch combined with 3 tablespoons cold water
• 1 1/2 cups (370 g) shredded carrots
• 3 scallions,trimmed and thinly sliced
• mashed potato

Cooking Method:

1. In a small mixing bowl,combine soy sauce,brown sugar,sesame oil,vinegar,ginger,garlic and red pepper flakes.Mix well.
2. Place beef short ribs in slow cooker.
3. Pour soy mixture over.
4. Cover slow cooker and cook on low-heat setting for 9 hours.
5. Using a tongs,remove cooked ribs from slow cooker,reserving cooking liquid, and transfer on serving platter.
6. Skim fat from reserved cooking liquid.Pour cooking liquid into saucepan.
7. Stir combined cornstarch mixture into cooking liquid.Bring to a boil over high heat.
8. Cook,stirring,for about 2 minutes.
9. Stir in carrots.
10. Toss ribs with sauce and scallions.
11. Serve over mashed potato.

Slow Cooker Italian Chicken Breasts

• 10 oz (300 g) package Italian-style green beans,thawed and drained
• 1 cup (250 g) fresh mushrooms
• 1 small yellow onion,peeled and sliced
• 1 pound (480 g) boneless and skinless chicken breasts,cut into pieces
• 14 1/2 oz (435 ml) can Italian stewed tomatoes with oregano and basil,undrained
• 6 oz (180 ml) can Italian tomato paste with garlic
• 1 teaspoon dried Italian seasoning
• 3/4 teaspoon garlic powder
• 2 cups (500 g) cooked fettuccine
• 1/4 cup Parmesan cheese

Cooked Method:

1. Grease slow cooker with nonstick cooking spray.
2. Place green beans,mushrooms and onions in slow cooker.Mix well.Top with chicken pieces.
3. In a mixing bowl,combine undrained tomatoes,tomato paste,Italian seasoning and garlic powder.Mix well.
4. Pour tomato mixture over chicken in slow cooker.
5. Cover slow cooker and cook on low-heat setting for 4-6 hours or until chicken is tender.
6. Serve over cooked fettuccine.Top with 1 tablespoon grated Parmesan cheese.

Slow Cooker Sweet and Sour Pork tenderloin

• 2 pounds (960 g) pork tenderloin,cubed
• 20 oz (600 ml) can pineapple chunks in juice,drained
• 1 red bell pepper,chunked
• 1 medium yellow onion>peeled and sliced
• 1/2 cup (125 ml) canned water chestnuts,drained
• 10 oz (300 ml) jar sweet and sour sauce
• 2 tablespoons all-purpose flour
• 5 tablespoons water

Cooking Method:

1. Grease slow cooker with nonstick cooking spray.
2. In greased slow cooker,combine pork cubes,pineapple,bell pepper,onion,water chestnuts and sweet and sour sauce.
3. Mix well.Cover slow cooker and cook on low-heat setting for 7-9 hours.
4. Remove cooked pork and remaining cooked ingredients fro slow cooker.
5. In a small mixing bowl,combine all-purpose flour and water.Mix until flour dissolved.
6. Increase heat to high.Add flour mixture to slow cooker and cook,covered,for 5 minutes or until mixture thickened.
7. Return pork with remaining ingredients to slow cooker and heat through.

Pressure Cooker Creamy Roasted Red Pepper Soup

• 1/4 cup (60 g) unsalted butter
• 1 large white onion,peeled and chopped
• 16 oz (480 ml) jar roasted red pepper,drained
• 2 large russet potatoes,peeled and cubed
• 1 jalapeno pepper,seeded
• 1 teaspoon Worcestershire sauce
• 4 cups (1 L) chicken or (for vegetarians)vegetable broth
• 2 cups (500 ml) heavy (double) cream
• salt to taste

Cooking Method:

1. Melt unsalted butter in pressure cooker over medium-high heat.
2. Add chopped onion,reduce heat to low,and cook,stirring,for 2-3 minutes or until it begins soften.
3. Add peppers,cubed potatoes, jalapeno,Worcestershire sauce and broth.
4. Close pressure cooker and set burner heat to high.
5. When pressure cooker reaches high pressure,reduce heat to low and set timer to cook for 6 minutes.
6. Remove pot form the heat and open pressure cooker with quick release method.
7. Puree soup in pressure cooker,using immersion blender.
8. Season to taste with salt.
9. Stir in heavy cream and simmer over low heat for 5-10 minutes.Do not boil.
10. Serve pressure cooker roasted red pepper soup immediately.

Cooking Method:
For the Bourbon Sauce:

1. In a small saucepan,combine all sauce ingredients.
2. Mix well and bring to a simmer over low heat.
3. Simmer,stirring,occasionally,for about 5-6 minutes.

Slow Cooker Wine-Braised Beef Shanks

• 1 cup (250 ml) dry red wine
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 3 cloves garlic,peeled and chopped
• 1 teaspoon kosher salt
• 1 cup (250 g) sliced mushrooms
• 4 beef shank cross cuts
• 2 leeks,quartered lengthwise and cut crosswise
• 2 cups (500g) sliced carrots
• 2 tablespoons all-purpose flour
• 2 tablespoons cold water
• For Gremolata:1/4 cup (60 g) fresh parsley leaves
• 1 tablespoon grated lemon zest
• 1 clove garlic,peeled and finely chopped

Cooking Method:

1. In a slow cooker,combine dry red wine,tomato paste,basil,marjoram,garlic and salt.
2. Mix well.
3. Add sliced mushrooms,top with beef shank,leeks and carrots.
4. Cover slow cooker and cook on low-heat setting for 8-9 hours or until beef is for tender.
5. Remove cooked beef with vegetables from slow cooker and transfer to serving dish.
6. For sauce,pour cooking liquid into small saucepan.Skim off fat.
7. In a small mixing bowl,combine all-purpose flour and cold water.Mix until smooth.
8. Stir in a little of cooking liquid.
9. Stir flour mixture into cooking liquid in saucepan.
10. Cook,stirring over medium heat about 3 minutes or until mixture bubbles and thickens.
11. Spoon over beef and vegetables.
12. For Gremolata:Finely chop parsley and lemon zest.Mix well with chopped garlic.
13. Sprinkle over meat and vegetables.

Slow Cooker White Chicken Chili

• 6 skinless chicken thighs
• 1 large yellow onion,peeled and chopped
• 2 cloves garlic,peeled and finely chopped
• 14 1/2 oz (435 ml) can chicken broth
• 1 teaspoon freshly ground cumin
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper sauce
• 2 cans (15 oz (450 ml)) each great northern beans,rinsed and drained
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons chopped fresh cilantro

Cooking Method:

1. In a slow cooker,combine onion,garlic,broth,cumin,oregano,salt and red pepper sauce.
2. Mix well and stir in chicken.
3. Cover slow cooker and cook on low-heat setting for 4-5 hours.
4. Remove cooked chicken from slow cooker.
5. Using 2 forks,remove bones and shred meat into pieces.
6. Return chicken pieces to slow cooker.
7. Stir in beans,lime juice and cilantro.Cover slow cooker and cook on low-heat setting for a further 15-20 minutes or until beans are hot.

Slow Cooker Dijon Pork Chops

• 10 3/4 oz (325 ml) can condensed cream of mushroom soup
• 1/4 cup (60 ml) dry white wine
• 1/4 cup (60 ml) Dijon-style mustard
• 1 teaspoon dried thyme,crushed
• 1 clove garlic,peeled and minced
• 1/4 teaspoon freshly ground black pepper
• 5 medium potatoes,cut into slices
• 1 medium yellow onion,peeled and sliced
• 4 pork loin chops 3/4 inch thick

Cooking Method:

1. In a large mixing bowl,combine soup,dry white wine,Dijon mustard,thyme,garlic and black pepper.Mix well.
2. Stir in potatoes and onions.
3. Transfer mustard mixture to slow cooker.
4. Arrange pork chops over mixture.
5. Cover slow cooker and cook on low heat setting for 7-8 hours.

Slow Cooker Spicy Spareribs

• 4 pounds (1.9 kg) pork baby back ribs,cut into one rib portions
• 2 cups (500 ml) bottled picante sauce
• 1/2 cup (125 ml) clear honey
• 1 tablespoon quick-cooking tapioca
• 1 teaspoon freshly ground ginger

Cooking Method:

1. Preheat broiler.
2. Arrange pork ribs in a single layer on the unheated rack of a broiler pan.
3. Broil 6 inches (15 cm) from the heat for about 10 minutes or until brown,turning once.
4. Transfer broiled pork ribs to slow cooker.
5. In a medium mixing bowl,combine remaining ingredients.Mix well and pour honey mixture over ribs in slow cooker.
6. Cover slow cooker and cook on low-heat setting for 6-7 hours.
7. Skim fat from honey sauce.
8. Serve sauce over cooked ribs.

Slow Cooker Cider-Glazed Gammon

• 4 1/2 pounds (4 kg) smoked middle gammon joint,soaked overnight
• 2 small yellow onions,peeled
• 30 whole cloves
• 3 bay leaves
• 10 peppercorns
• 2/3 cup (160 ml) medium-dry cider
• 3 tablespoons brown sugar
• For Cranberry Sauce:
• 3 cups (360 g) fresh cranberries
• 1 cup (180 g) caster sugar
• freshly squeezed juice of 2 clementines
• grated rind of 2 clementines
• 2 tablespoons port

Cooking Method:

1. Drain smoked gammon and place in slow cooker.
2. Stud the onions with 6 of cloves and add to slow cooker together with bay leaves and peppercorns.
3. Pour over cold water to cover gammon.
4. Cover slow cooker and cook on high-heat setting for 1 hour.
5. Open the lid of slow cooker and skim off any scum form surface.Recover and cook for a further 4-5 hours.
6. Check once during cooking and skim the surface.
7. Using a slotted spoon,remove cooked gammon from slow cooker and place in a roasting pan.Allow to stand for 15 minutes until cool enough to handle.
8. Meanwhile,prepare the glaze.In a small pan,combine cider and brown sugar.heat gently,stirring,until sugar dissolved.
9. Reduce heat to low and simmer for 5 minutes to make a sticky glaze.Remove from the heat,set aside and allow to cool for a few minutes.
10. Preheat oven to 450 F (225 C). Using a pair of scissors, snip the string of gammon and carefully slice of the rind a thin even layer of fat over the meat.
11. Using a sharp knife,score the fat into a neat diamond pattern.Press a clove into the center of each diamond and spoon over the glaze.
12. Bake in preheated oven for 25 minutes or until fat is brown.
13. Remove baked gammon from the oven and set aside until ready to serve.
14. Prepare the Cranberry Sauce:Clean slow cooker,then add all ingredients for cranberry sauce.
15. Coon,uncovered,on high-heat setting,stirring, for 20 minutes until sugar has dissolved.
16. Cover slow cooker and cook on high-heat setting for a further 1 1/2-2 hours or until cranberries are tender.
17. Remove cooked cranberry sauce from slow cooker and transfer to a serving bowl.
18. Serve cranberry sauce with cider-glazed gammon.

Oven baked creamy mushrooms.Very delicious and easy recipe.Grilled in halogen (turbo) oven brioche toasts served with creamy mushrooms.
You can make this in advance and serve with mashed potato or on thick crusty toast as a delicious appetizer,starter or even a main dish.

Oven Baked Creamy Mushrooms

• 3-4 cloves garlic,peeled and finely chopped
• 1/2 cup (125 g) button mushrooms
• 1 dessertspoon unsalted butter,melted
• 3/4 cup (180 ml) creme fraiche
• handful of fresh parsley,chopped
• 4-6 slices brioche bread
• salt and freshly ground black pepper to taste

Cooking Method:

1. Heat melted butter in a saute pan.
2. Add chopped garlic and mushrooms.Cook,stirring,until mushrooms start soften.
3. Stir in creme fraiche.Add chopped parsley and mix well.Season with salt and black pepper.
4. When mushroom sauce is done,try to keep it warm on a low heat.
5. Meanwhile,slice brioche bread.Arrange in a single layer on the grill rack of turbo oven.
6. Set oven temperature to 450 F (225 C).
7. Grill until it starts to brown.
8. Remove grilled brioche toasts from halogen oven.Pour warm mushroom sauce over.
9. Serve immediately.