the everyday
slow cooker
When I was a kid, it was really nice to come home after school to the wonderful aroma of a dinner my mother had prepared during the day. Today, with both parents working, that is a rarity. But the slow cooker can become a “time machine” and offer twenty-first-century youngsters a similar experience. Place your ingredients in the slow cooker in the morning, and by the time you get home in the evening, the aroma of a delicious family meal will greet your children just as it did for so many people back in the seventies. The only thing missing would be for the slow cooker to say, “OK, kids, now turn off the TV and do your homework!”
recipes for busy people
WHOLE CHICKEN AND CHICKEN BROTH
PINEAPPLE CHICKEN
Preparation 25 MINUTES
Cook 4 H 30
Serves 4 TO 6
Freezes well
There is very little evaporation in slow cooking, so you don’t need to add a lot of liquid. Recipes like this one may appear at first to be lacking in liquid, but during cooking, the condensation under the lid will trickle down into the cooker to make the sauce. The pineapple juice makes for a lovely sauce.
Sauce
15 mL (1 tbsp) cornstarch
60 mL (1/4 cup) chicken broth
30 mL (2 tbsp) brown sugar
30 mL (2 tbsp) ketchup
30 mL (2 tbsp) soy sauce
30 mL (2 tbsp) rice vinegar
30 mL (2 tbsp) pineapple or apricot jam
Chicken
1 kg (2 lb) skinless, boneless chicken thighs, cut in half
30 mL (2 tbsp) olive oil
500 mL (2 cups) fresh pineapple cut into 1 cm (1/2-inch) pieces
4 green onions, thinly sliced (white and green parts separate)
15 mL (1 tbsp) finely chopped fresh ginger
2 cloves garlic, chopped
1 red bell pepper, seeded and diced
250 mL (1 cup) sugar snap peas cut into 3 pieces
Salt and pepper
1 SAUCE In a bowl, dissolve the cornstarch in the broth. Add the remaining ingredients and mix thoroughly. Set aside.
2 CHICKEN In a large skillet over high heat, brown the chicken in the oil a few pieces at a time. Season with salt and pepper. Transfer the chicken to the slow cooker as it browns.
3 In the same skillet, brown the pineapple, the white part of the green onions, and the ginger. Add oil if needed. Add the garlic and continue cooking for 1 minute. Deglaze with the sauce and simmer for 1 minute. Pour onto the chicken. Cover and cook on low for 4 hours.
4 Add the bell pepper, sugar snap peas, and green part of the green onions. Mix thoroughly. Continue cooking, covered, on low for about 30 minutes. (If the chicken was kept on warm, bring the cooker up to high before adding the vegetables. Allow about 45 minutes for them to cook.) Adjust the seasoning.
5 Serve with rice. Do not stir the chicken once it is cooked, as it tends to fall apart or shred.
WHOLE CHICKEN AND CHICKEN BROTH
Preparation 15 MINUTES
Cook 8 HOURS
Quantity broth 2.5 L (10 CUPS)
Quantity cooked chicken 1.25 L (5 CUPS)
Freezes well
This is a winning formula, two meals in one. What simmers for today’s dinner gives us a head start on tomorrow’s meal—homemade chicken broth for soup or a risotto, for example.
2 carrots, peeled and cut into pieces
2 stalks celery, cut into pieces
1 onion, peeled and quartered
1 clove
2.5 mL (1/2 tsp) peppercorns
2 bay leaves
1 chicken (1.6 kg/3-1/2 lb), skin removed
Salt
1 In the slow cooker, combine the vegetables and the spices. Place the chicken on top and cover with cold water up to 5 cm (2 inches) from the edge. Season lightly with salt. Cover and cook on low for 8 hours.
2 Remove the chicken and set it aside on a plate. Let it cool to room temperature before deboning it. Strain the broth through a sieve.
3 Both the chicken and the broth can be kept in the refrigerator for 3 to 4 days and in the freezer for up to 6 months.
BEEF AND CHICKPEA SOUP
Preparation 25 MINUTES
Soak 12 HOURS
Cook 6 HOURS
Serves 6
Freezes well
When the family’s schedule starts to look like NASA’s, Houston, we have a problem … Perhaps a good solution to the work-time versus family-time dilemma is to get out the slow cooker. It’s an excellent way to rediscover homemade cooking without having to be at the stove all day.
375 mL (1-1/2 cups) dried chickpeas
454 g (1 lb) stewing beef or blade roast, diced
30 mL (2 tbsp) butter
2 onions, thinly sliced
3 cloves garlic, finely chopped
1.5 L (6 cups) beef or chicken broth
15 mL (1 tbsp) tomato paste
15 mL (1 tbsp) soy sauce
10 mL (2 tsp) harissa
1 L (4 cups) tightly packed baby spinach
Salt and pepper
1 Place the chickpeas in a large bowl. Cover with water and let soak overnight at room temperature. Add water if needed so the chickpeas are always submerged. Rinse and drain.
2 In a large skillet, brown the meat in the butter. Season with salt and pepper. Transfer to the slow cooker.
3 In the same skillet, brown the onions. Add butter if needed. Add the garlic and cook for 1 minute. Transfer to the cooker and add the chickpeas and the remaining ingredients, except for the spinach. Mix thoroughly. Season with salt and pepper.
4 Cover and cook on low for 6 hours or until the chickpeas are tender. Add broth if needed. Add the spinach 5 minutes before serving. Adjust the seasoning.
BEEF STROGANOFF
Preparation 30 MINUTES
Cook 4 HOURS
Serves 4
Freezes well
If you plan on using the leftover beef Stroganoff another time, add yogurt only to the amount you will be eating right away. The next day, heat up the meat and add the yogurt just before serving, so the sauce does not curdle.
675 g (1-1/2 lb) beef sirloin, cut into strips
45 mL (3 tbsp) all-purpose flour
45 mL (3 tbsp) olive oil
2 onions, thinly sliced
454 g (1 lb) white button mushrooms, sliced
45 mL (3 tbsp) butter
3 cloves garlic, chopped
125 mL (1/2 cup) red wine
250 mL (1 cup) beef broth
15 mL (1 tbsp) whole-grain mustard
2.5 mL (1/2 tsp) paprika
180 mL (3/4 cup) plain 10% yogurt
Flat-leaf parsley, finely chopped
Fresh chives, finely chopped
Salt and pepper
1 In a bowl, dredge the meat in the flour.
2 In a large skillet over high heat, brown the meat in the oil in small batches. Season with salt and pepper. Transfer the meat to the slow cooker as it browns.
3 In the same skillet, brown the onions and mushrooms in the butter. Season with salt and pepper. Add the garlic and cook for 1 more minute. Deglaze with the wine. Transfer to the cooker. Add the remaining ingredients, except for the yogurt and fresh herbs. Mix thoroughly.
4 Cover and cook on low for 4 hours.
5 When ready to serve, stir in the yogurt and adjust the seasoning. Serve on a bed of egg noodles and sprinkle with the fresh herbs.
LASAGNA
Preparation 30 MINUTES
Cook 4 HOURS
Serves 6
This lasagna, cooked entirely in the slow cooker, has become a classic at our house. And don’t be afraid to use uncooked pasta. It really works, you’ll see. Beware: do not use precooked lasagna noodles for this recipe.
454 g (1 lb) Italian sausage meat, mild or spicy (about 4 sausages)
1 large carrot, peeled and finely grated
1 stalk celery, finely chopped
115 g (4 oz) white button mushrooms, finely chopped
2 cloves garlic, finely chopped
1 L (4 cups) homemade or store-bought tomato sauce
12 uncooked lasagna noodles (approx.)
250 mL (1 cup) grated Parmigiano-Reggiano cheese
1 container (475 g) ricotta cheese
375 mL (1-1/2 cups) grated mozzarella cheese
Salt and pepper
1 In a bowl, combine the meat, carrot, celery, mushrooms, and garlic. Season with salt and pepper. Set aside.
2 In the bottom of the slow cooker, spread 125 mL (1/2 cup) of tomato sauce. Cover with a layer of lasagna noodles. Break them if needed so they fit.
3 Spread one-third of the meat mixture over the noodles. Cover with 250 mL (1 cup) of tomato sauce and sprinkle with 75 mL (1/3 cup) of Parmesan. Cover with another layer of lasagna noodles. Cover with the ricotta cheese.
4 Continue with a layer of lasagna noodles. Add another third of the meat mixture.
5 Cover with another layer of noodles, the remaining meat mixture, 250 mL (1 cup) of tomato sauce, and the remaining 150 mL (2/3 cup) of Parmesan. Top with the remaining tomato sauce and sprinkle with the mozzarella cheese.
6 Cover and cook on low for 4 hours. Cooking time may vary depending on the type of slow cooker you have. If the pasta is tender when a knife is inserted, the lasagna is ready. Try not to leave the lasagna on warm after it is cooked because the pasta will get soggy.
FLEMISH CARBONNADE
Preparation 25 MINUTES
Cook 5 HOURS
Serves 4
Freezes well
Flemish carbonnade, a traditional beer and beef stew from Belgium, has been one of my favourite dishes for a long time. I love it with mashed potatoes or puréed cauliflower.
1 kg (2 lb) flank steak, cut into 4 pieces
30 mL (2 tbsp) olive oil
4 large onions, thinly sliced
30 mL (2 tbsp) butter
30 mL (2 tbsp) all-purpose flour
1 bottle (341 mL) red, golden, or dark beer
125 mL (1/2 cup) chicken broth
30 mL (2 tbsp) brown sugar
30 mL (2 tbsp) balsamic vinegar
15 mL (1 tbsp) Dijon mustard
Salt and pepper
1 In a large skillet, brown the meat in the oil. Season with salt and pepper. Transfer to the slow cooker. Set aside.
2 In the same skillet, brown the onions in the butter. Season with salt and pepper. Dust with the flour and mix thoroughly. Add the beer and bring to a boil while stirring. Transfer to the cooker and add the remaining ingredients. Mix thoroughly.
3 Cover and cook on low for 5 hours. Adjust the seasoning.
4 Serve with mashed potatoes.
LAYERED “STUFFED” CABBAGE
Preparation 20 MINUTES
Cook 4 HOURS
Serves 4
You get all the flavour of cabbage rolls without having to do any rolling. Cabbage, beef, rice, and tomatoes—we didn’t forget a thing.
340 g (3/4 lb) Toulouse or Italian sausage, casings removed
340 g (3/4 lb) ground beef
1 large onion, finely chopped
3 cloves garlic, finely chopped
10 mL (2 tsp) dry mustard
5 mL (1 tsp) celery salt
5 mL (1 tsp) dried oregano
125 mL (1/2 cup) uncooked parboiled long-grain rice
1 can (796 mL/28 oz) diced tomatoes
2 L (8 cups) thinly sliced cabbage
180 mL (3/4 cup) chicken broth
Salt and pepper
1 In a bowl, combine the sausage meat, ground beef, onion, garlic, and spices. Season with salt and pepper.
2 In the slow cooker, crumble half of the meat mixture. Spread half the rice and a third of the tomatoes over the meat. Cover with half the cabbage and press down lightly. Season with salt and pepper.
3 Cover with the remaining meat and rice. Pour in another third of the tomatoes and cover with the remaining cabbage. Press down lightly. Season with salt and pepper. Pour in the remaining tomatoes and the broth. Cover and cook on low for 4 hours.
BOLOGNESE SAUCE
Preparation 25 MINUTES
Cook 8 HOURS
Quantity 2 L (8 CUPS)
Freezes well
During regular cooking, evaporation helps concentrate all the flavours of the ingredients. Because there is very little evaporation with a slow cooker, we have to add extra-flavourful ingredients for good results. Tomato paste is one of them. Soy sauce works well in other recipes to enhance the flavour. For a Bolognese sauce, it is essential to brown the meat before placing it in the slow cooker. No shortcuts!
115 g (1/4 lb) pancetta, finely chopped
1 kg (2 lb) ground meat (mix of veal, pork, and beef)
30 mL (2 tbsp) olive oil
2 onions, finely chopped
2 carrots, peeled and grated
2 stalks celery, finely chopped
3 cloves garlic, finely chopped
125 mL (1/2 cup) red or white wine
1 can (796 mL/28 oz) crushed tomatoes
180 mL (3/4 cup) chicken broth
180 mL (3/4 cup) milk or 35% cream
1 can (156 mL/5.5 oz) tomato paste
2 bay leaves
Salt and pepper
1 In a large skillet, brown the pancetta and ground meat in the oil, making sure you crumble the ground meat. Season with salt and pepper. Transfer to the slow cooker.
2 In the same skillet, brown the onions, carrots, celery, and garlic. Add oil if needed. Season with salt and pepper. Deglaze with the wine and reduce for about 1 minute. Transfer to the cooker.
3 Add the remaining ingredients and mix thoroughly. Cover and cook on low for 8 hours. Remove the bay leaves and adjust the seasoning. Let rest for a while and then stir well, so the liquid on the surface blends into the sauce.
4 Serve over pasta and sprinkle generously with shaved Parmesan.
DATE AND LEMON CHICKEN TAJINE
date and lemon chicken tajine
Preparation 30 MINUTES
Cook 4 HOURS
Serves 6
Freezes well
Both the tajine and the slow cooker operate on the same basic principle: simmer slowly, with very little fat, and let the steam rise and trickle back down to produce a flavourful sauce.
1 chicken (1.4 kg/3 lb), cut into 8 pieces (or 4 thighs and 4 drumsticks, bone-in)
60 mL (1/4 cup) olive oil
1 onion, thinly sliced
2 cloves garlic, chopped
5 mL (1 tsp) ground coriander
2.5 mL (1/2 tsp) ground cumin
2.5 mL (1/2 tsp) ground ginger
2.5 mL (1/2 tsp) ground turmeric
250 mL (1 cup) chicken broth
1 sweet potato, peeled and cut into large cubes
2 stalks celery, sliced diagonally
2 tomatoes, quartered
6 Medjool dates, pitted and quartered
Peel of 1 preserved lemon (or of 1/4 well-washed fresh lemon), finely diced
30 mL (2 tbsp) finely chopped flat-leaf parsley
30 mL (2 tbsp) finely chopped fresh cilantro
Salt and pepper
1 In a large skillet, brown the chicken in half the oil. Season with salt and pepper. Transfer to the slow cooker.
2 In the same skillet, brown the onion in the remaining oil. Season with salt and pepper. Add the garlic and spices and cook for 1 minute. Add the broth and bring to a boil. Transfer to the cooker. Add the remaining ingredients, except for the fresh herbs.
3 Cover and cook on low for 4 hours. Add the fresh herbs and adjust the seasoning.
4 Serve with couscous.
PORK CHILI
Preparation 30 MINUTES
Soak 12 HOURS
Cook 8 HOURS
Serves 4 TO 6
Freezes well
Chili is perfect in the slow cooker. You can easily adapt your own chili recipe by following this method and the amount of liquid given.
250 mL (1 cup) dried red beans
454 g (1 lb) skinless, boneless pork shoulder, cut into 2.5 cm (1-inch) cubes
30 mL (2 tbsp) olive oil
340 g (3/4 lb) lean ground beef
1 large onion, finely chopped
1 jalapeño pepper, seeded and finely chopped
2 cloves garlic, finely chopped
15 mL (1 tbsp) cocoa powder
30 mL (2 tbsp) chili powder
15 mL (1 tbsp) paprika
1 mL (1/4 tsp) ground cumin
1 mL (1/4 tsp) cayenne pepper
1 can (796 mL/28 oz) diced tomatoes
250 mL (1 cup) chicken broth
Salt and pepper
1 Place the beans in a bowl. Cover with water and let soak overnight at room temperature. Add water if needed so the beans are always submerged in water. Rinse and drain.
2 In a large skillet, brown the pork in the oil, half at a time. Season with salt and pepper. Transfer to the slow cooker.
3 In the same skillet, brown the ground beef. Add oil if needed. Season with salt and pepper. Transfer to the cooker.
4 In the same skillet again, sauté the onion, jalapeño, garlic, cocoa, and spices for about 3 minutes. Add oil if needed. Transfer to the cooker. Add the tomatoes and broth. Cover and cook on low for 8 hours. Adjust the seasoning, adding extra cayenne pepper to taste.
5 Serve over rice, with corn chips, or as a filling for baked potatoes.
MEATLOAF
Preparation 30 MINUTES
Cook 5 HOURS
Serves 4 TO 6
Freezes well
My mother-in-law has always cooked her meatloaf in the oven—like most of us, actually. But then I asked myself, “Why not try it in the slow cooker?” The result was a pleasant surprise. All that’s left to do when you get home is to make some mashed potatoes.
Sauce
125 mL (1/2 cup) ketchup
1 onion, coarsely chopped
1 clove garlic, coarsely chopped
15 mL (1 tbsp) Worcestershire sauce
Salt and pepper
Meatloaf
340 g (3/4 lb) ground pork
340 g (3/4 lb) ground beef
20 salted crackers (saltines), crushed
2 eggs
15 mL (1 tbsp) Worcestershire sauce
10 mL (2 tsp) chili powder
5 mL (1 tsp) dry mustard
1 mL (1/4 tsp) garlic powder
250 mL (1 cup) chicken broth
1 SAUCE In a blender, purée all the ingredients until smooth. Season with salt and pepper. Set aside.
2 MEATLOAF In a bowl, combine all the ingredients, except for the broth. Season with pepper.
3 With your hands, shape the meat into a loaf about 25 × 8 cm (10 × 3 inches) and place in the slow cooker. Pour the broth all around the meatloaf. Pour the sauce over the meatloaf. Cover and cook on low for 5 hours or until a thermometer inserted in the meatloaf reads 70°C (160°F).
4 Slice and serve with mashed potatoes and a green vegetable.
GOULASH
Preparation 30 MINUTES
Cook 6 HOURS
Serves 6
Freezes well
Inexpensive cuts of meat turn out beautifully in the slow cooker. The blade roast in this recipe is a good example. At $3.10 per serving, it is cheaper than going to a restaurant.
1 kg (2 lb) boneless beef blade roast, cut into large cubes
45 mL (3 tbsp) butter
3 onions, cubed
3 cloves garlic, finely chopped
30 mL (2 tbsp) paprika
7.5 mL (1-1/2 tsp) ground caraway
2.5 mL (1/2 tsp) smoked paprika
60 mL (1/4 cup) all-purpose flour
500 mL (2 cups) beef broth
30 mL (2 tbsp) ketchup
30 mL (2 tbsp) balsamic vinegar
125 mL (1/2 cup) sour cream
60 mL (1/4 cup) finely chopped flat-leaf parsley
Salt and pepper
1 In a large skillet, brown the meat in the butter, half at a time. Season with salt and pepper. Transfer to the slow cooker.
2 In the same skillet, brown the onions. Add oil if needed. Add the garlic and spices and cook for 1 minute. Dust with the flour and cook for 1 more minute. Add the broth and bring to a boil, stirring constantly. Transfer to the cooker. Add the ketchup and vinegar. Mix thoroughly.
3 Cover and cook on low for 6 hours. Adjust the seasoning.
4 Serve with egg noodles or potatoes. Add a large dollop of the sour cream and garnish with the parsley.
PORK SATAY
pork satay
Preparation 30 MINUTES
Cook 4 HOURS
Serves 4 TO 6
In Indonesia, satay means a skewer of meat that has been marinated with spices and peanuts. Obviously skewers can’t be grilled in a slow cooker, but this dish tastes exactly the same.
1 kg (2 lb) skinless, boneless pork shoulder, cubed
45 mL (3 tbsp) olive oil
2 cloves garlic, finely chopped
6 green onions, thinly sliced (white and green parts separate)
15 mL (1 tbsp) finely chopped peeled fresh ginger
375 mL (1-1/2 cups) chicken broth
60 mL (1/4 cup) lime juice
60 mL (1/4 cup) soy sauce
15 mL (1 tbsp) honey
10 mL (2 tsp) sambal oelek
180 mL (3/4 cup) peanut butter
125 mL (1/2 cup) plain 10% yogurt
125 mL (1/2 cup) finely chopped fresh cilantro
60 mL (1/4 cup) chopped roasted peanuts
Salt and pepper
1 In a large skillet, brown the pork in the oil, half at a time. Season with salt and pepper. At the end of browning, add the garlic and the white part of the green onions and continue cooking for about 2 minutes. Transfer to the slow cooker. Add the ginger, broth, lime juice, soy sauce, honey, and sambal oelek. Mix thoroughly.
2 Cover and cook on low for 4 hours.
3 Just before serving, remove 250 mL (1 cup) of the cooking juices from the cooker and pour it into a bowl. Add the peanut butter and whisk thoroughly. Pour this mixture into the cooker and add the green part of the green onions. Stir and adjust the seasoning. Serve over basmati rice and garnish with a dollop of the yogurt. Sprinkle with the cilantro and peanuts.
SALSA VERDE PORK TACOS
Preparation 20 MINUTES
Cook 8 HOURS
Serves 6
Pork freezes well
Store-bought salsa verde in a jar is usually fairly hot. To please the kids, we can mix some green salsa with some mild red salsa.
Pork
1.4 kg (3 lb) skinless, boneless pork shoulder, cut into 4 or 5 pieces
1 jar (450 mL/16 oz) green salsa
Salt and pepper
Tacos and garnishes
Taco shells or tortillas
Orange cheddar cheese, grated
Iceberg lettuce, thinly sliced
Tomatoes, diced
Sour cream
Mild or hot salsa
1 PORK In the slow cooker, place the pieces of pork and cover with the salsa. Season with salt and pepper. Cover and cook on low for 8 hours.
2 With two forks, pull the pork apart, removing all fat. Adjust the seasoning. Transfer the pork to a serving dish with some of the cooking juices.
3 TACOS Place the serving dish with the meat in the centre of the table, along with the taco shells and the garnishes.
CHICKEN CACCIATORE
Preparation 30 MINUTES
Cook 4 HOURS
Serves 4
Freezes well
We found that adding a small amount of instant tapioca to certain dishes with sauce, like chicken cacciatore, produces a beautiful texture. A very good reason to take the little red box out of the pantry.
12 skinless chicken drumsticks or thighs
60 mL (1/4 cup) olive oil
225 g (8 oz) white button mushrooms, quartered
1 onion, thinly sliced
4 cloves garlic, finely chopped
180 mL (3/4 cup) red wine
2 red bell peppers, seeded and cubed
1 can (398 mL/14 oz) diced tomatoes
45 mL (3 tbsp) tomato paste
20 mL (4 tsp) instant tapioca
2.5 mL (1/2 tsp) celery salt
125 mL (1/2 cup) finely chopped flat-leaf parsley
Salt and pepper
1 In a large skillet, brown the chicken in half the oil. Season with salt and pepper. Transfer the chicken to the slow cooker.
2 In the same skillet, brown the mushrooms and onion in the remaining oil. Season with salt and pepper. Add the garlic and cook for 1 more minute. Deglaze with the red wine. Pour onto the chicken. Add the peppers, tomatoes, tomato paste, tapioca, and celery salt. Mix thoroughly.
3 Cover and cook on low for 4 hours. Add the parsley and adjust the seasoning.
4 Serve with egg noodles.
BEEF AND CARROT STEW
Preparation 30 MINUTES
Cook 8 HOURS
Serves 6
Freezes well
For this classic dish with a twist, we added carrot juice. You can find it in the fruit and vegetable aisle. I like the hint of sweetness it adds to the stew. When cooking potatoes in a slow cooker, make sure they are completely covered in liquid or they’ll turn grey.
8 carrots, peeled and cut into 2.5 cm (1-inch) pieces
1 L (4 cups) baby potatoes, halved
500 mL (2 cups) carrot juice
1 boneless beef blade roast (about 1 kg/2 lb), cut into 6 pieces
60 mL (1/4 cup) butter
2 onions, cut into thin wedges
4 cloves garlic, finely chopped
30 mL (2 tbsp) all-purpose flour
250 mL (1 cup) beef broth
Salt and pepper
1 In the slow cooker, combine the carrots, potatoes, and carrot juice. Season with salt and pepper. Set aside.
2 In a large skillet, brown the meat in half the butter. Season with salt and pepper. Transfer to the cooker.
3 In the same skillet, brown the onions in the remaining butter. Add the garlic and cook for 1 minute. Dust with the flour and stir while cooking. Deglaze with the broth and bring to a boil, stirring constantly. Transfer to the cooker.
4 Cover and cook on low for 8 hours. Adjust the seasoning.