Chicken with Sausage, Tomatoes, and Black Olives in a Slow Cooker

This past summer I had huge amounts of tomatoes when I came home from a long trip in Europe. It was too hot to roast and freeze them and to complicate matters I didn't have an oven anyway. So I looked for slow cooker recipes that used healthy amounts of tomatoes. This is one. 

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Chicken with Sausage, Tomatoes, and Black Olives in a Slow Cooker

Adapted from THE MEDITERRANEAN SLOW COOKER by Michele Scicolone

Serves 6-10

2 T olive oil
6 sweet Italian sausages (about 1 pd)
1 medium onion, chopped
2 cloves garlic, minced
pinch of crushed red pepper
1/2 c dry red wine
1 28-oz can crushed tomatoes, or 4 cups chopped fresh tomatoes run through the food processor
6 whole chicken legs, skin removed if preferred, or 12 thighs, boneless or bone-in
salt and freshly ground pepper
1-1 1/2 c pitted Kalamata olives, halved
3 T chopped fresh flat-leaf parsley, or basil sliced in chiffonade, or chopped fresh oregano 

If you are using chopped fresh tomatoes, you may want to cook them by themselves in the slow cooker for about an hour on high to help break them down more completely.

Heat the oil over medium heat in a skillet and place the sausages into the hot oil and cook them until they are brown on all sides. Place them in a large slow cooker. In the oil, cook the chopped onion until it is softened. Add the garlic and the crushed red pepper. Cook for a minute and add the wine. Bring to a boil but turn down to a simmer and cook for about a minute.

Transfer the onion mixture to the slow cooker and add the crushed tomatoes if you haven't used fresh tomatoes. Place the chicken pieces into the sauce in the slow cooker. Turn them over and spoon some of the sauce over the top. Cover and cook on high for an hour and then for approximately 3  hours on low until the chicken is very tender. The meat may start to separate from the bones. You can also test the meat with a thermometer and make sure it is at least 165F.

Check the sauce. It should be about the texture of a spaghetti sauce. If not, remove the chicken and sausage and place the sauce into a shallow saucepan or a skillet and cook over medium heat until it is reduced to your preference. Return the sauce, chicken, and sausages to the slow cooker, stir in the olives, and return to heat. Check for seasonings and add more salt and pepper if needed.

Serve the chicken and sausage garnished with one or the other of the fresh herbs. I believe it would be good accompanied by pasta or polenta, as well.  

Slow-cooker Roasted Mississippi Roast

I cooked this several weeks ago and became an instant fan; the pepperoncini make it especially tasty but not particularly hot.

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Slow-cooker Roasted Mississippi Roast

Adapted from: NY Times Cooking
Serves: 8-10

1 boneless beef chuck roast or top or bottom round roast, 3-4 pds (if you choose to use a bone-in roast add an extra 1 to1 1/2 pds to compensate for the bone)
1-2 teas kosher salt
1 1/2 teas freshly ground black pepper
1/4 c AP flour
2-3 T neutral oil
4 T unsalted butter, cut into 4 pieces, (if you have a fat cap on your roast, you can cut this butter down, or remove the fat cap)
8-12 pepperoncini (I like even more since they didn't seem to retain heat in slow cooker)
2 T mayonnaise
2 teas apple cider vinegar
1/2 teas dried dill
1/4 teas sweet paprika
1 teas buttermilk, optional
chopped parsley, for garnish

Rub the roast with the salt and pepper all over. Then sprinkle the flour over all and rub it into the flesh with your fingers.

In a large sauté pan over medium-high to high, heat the oil until it shimmers and threatens to smoke. Set the roast into the pan and cook on all four sides until you have a well-browned crust. Remove from the pan and put the roast into the slow cooker. Drop in the butter and the pepperoncini peppers and turn on the cooker to low.

Combine the mayonnaise, vinegar, dill, and paprika in a small bowl. Stir in the buttermilk and pour all into the cooker spreading over the roast. Replace the lid and continue cooking for 6-8 hours without disturbing it. I found 6 hours was sufficient. At any rate, after 6 hours take the lid off to see if the roast is easily shredded by pulling it apart with 2 forks. If it isn't tender, replace the lid and continue cooking for another 1-2 hours.

When tender continue shredding and mix with the gravy in the cooker. Top with parsley to garnish and serve with buttered noodles, rice, or potatoes (my preference). I used some of my leftovers for pulled beef sandwiches.

Slow-cooker Salmon with Peppers, Onions, and Charmoula

Using a slow-cooker to cook salmon may seem strange especially since it only cooks for an hour. But during a hot summer it is nice to heat up only that small space.

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Slow-cooker Salmon with Peppers, Onions, and Charmoula

Source:  Mediterranean Slow Cooker by Michele Scicolone
Serves: 6

Charmoula is a green, herb based sauce served with fish, meat, or vegetables in several countries in the north of Africa.


For the salmon:

1 large onion, thinly sliced
1 large bell pepper, cut into narrow strips
1 large yellow bell pepper, cut into narrow strips
salt and freshly ground pepper
1 thick salmon fillet (about 2 pounds) cut into 6 serving pieces
1/2 c water

For charmoula sauce:

1/2 c fresh cilantro
1 large garlic clove, roughly chopped
1 teas ground cumin
1/2 teas paprika
1/3 c olive oil
2-3 T fresh lemon juice

Drop the onion and peppers into the bottom of the insert of a slow-cooker. Spread the pieces of salmon over the top and pour the water over all. Sprinkle with salt and pepper. Place the insert in the slow-cooker, cover with the lid, and cook on high for an hour. Test the fish by cutting into the thickest part. If it is just barely translucent it will be done.

In the meantime, place the cilantro, clove, cumin, paprika and salt to taste into a food processor or blender and process until chopped finely. Add the oil and lemon juice and process until emulsified. Taste for seasoning and add salt if necessary.

Serve the salmon on top of the vegetables and pass the charmoula for drizzling over the fish.

Note:

I am sure you could increase the amount of vegetables if you prefer. I wouldn't increase the water, though.

Cream of Zucchini Soup from a Slow-cooker

Lucky gardeners who don't have to worry about squash bugs or squash vine borers have a glut of zucchini every summer. This recipe will help deal with the abundance and it has the added advantage of using a slow-cooker which won't heat up the kitchen. Fortunately zucchini is available much of the year in supermarkets so the soup can be eaten anytime

.

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Cream of Zucchini Soup from a Slow-cooker

This title is misleading because there is no cream in the soup, just well cooked white rice. To attain the creamiest soup a counter top blender is needed but a stick blender will work, too, and create fewer dishes. 

Source:  The French Slow Cooker  by Michele Scicolone

Serves:  6-8

2 T olive or vegetable oil

2 large onions, chopped

1-2 garlic clove, chopped or sliced (adjust to your taste)

2 fresh large sage leaves

1 1/2 pounds zucchini, trimmed and thickly sliced

6 c water

salt and pepper, to taste

1/4 c long-grain white rice

1/2 c freshly grated or slivered Parmigiano-Reggiano cheese, optional

1/4 c chopped flat-leaf parsley or chives
croutons, optional

Mix the onions and oil in a large skillet and cook over medium heat until the onions have softened and are starting to become golden. Add the garlic and sage and cook for about 30 seconds. Move this mixture to a large slow-cooker.

Add the zucchini, water, salt (1/2 to 1 teas), and pepper. Stir to combine. Cook on high for 3 hours until zucchini is soft. Add the rice, cover and cook for an additional 30 minutes until the rice is very tender (overcooked, really). 

Transfer ingredients to a blender in batches and process until very smooth. Replace in cooker and reheat if necessary. Serve topped with cheese, parsley, and croutons.

Polenta, a Third Way: Slow-cooker Method

I love polenta so much I've already posted a couple of recipes for it. I prefer it to pasta. A cook can be negligent while cooking this recipe since it only needs to be stirred a couple of times. It's my new favorite method.

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Polenta, a Third Way: Slow-cooker Method

Cooking in a slow-cooker is not quite as predictable as cooking in an oven. Mine will be different than yours. The first time you make this start checking to see if much of the water has been absorbed before the 2-hour point. If it has go ahead and stir it and finish cooking as directed. 

Adapted from:  The Mediterranean Slow Cooker by Michele Scicolone

Serves 6-8

3 c water

2 c chicken broth, vegetable broth, or more water

1 c coarsely ground yellow cornmeal or cornmeal for polenta, not instant

1/2-1 teas salt

1 T unsalted butter

1/2 c grated Parmegianno-Regianno

Freshly ground pepper to taste

Stir the water, broth, cornmeal, and salt together in a slow cooker. Cover and cook on high for around 2 hours. In my slow cooker, it takes only 90-100 minutes. (Watch it carefully until you've learned how your slow cooker behaves.) Stir well, cover, and cook on low for 30-60 minutes more or until the polenta is thick. I used the warm setting for the final hour.

When the polenta is thick and creamy, stir in the butter and the cheese and stir until melted and well combined. Serve immediately.

Slow-cooker Butternut Soup

Even though you may have a great stove-top recipe for butternut soup, this version may come in handy when you have to be away from the kitchen.

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Slow-cooker Butternut Soup

Source:  The French Slow Cooker by Michele Scicolone

Serves:  6

1 large (2-pds) butternut squash, or equivalent, peeled, seeded, and cut into 1-in chunks

1 medium onion, chopped

1 large sweet apple, such as Fuji or Golden Delicious, peeled, cored, and chopped

6 c chicken broth, vegetable broth, or water

1 teas. salt

1/2 c heavy cream, plus more for garnish

pinch of freshly grated nutmeg

Combine the squash, onion, apple and broth in a large slow cooker and add 1 teas salt.

Cook on low for 6 hours. Check that the vegetables and apples are very soft. Allow to cool for 15 minutes. In batches, blend the ingredients until smooth. Return to the slow cooker and add cream and nutmeg. Reheat on the low setting, if necessary.

Serve soup drizzled with cream.

Notes:

Almost any winter squash (excepting spaghetti or the small Delicata) would work here. See this page for examples. I am partial to banana squash.

Slivers of red-skinned apple are also a great garnish for this soup. 

Slow Cooker Lasagna Soup

Do you love lasagna, but hate assembling the actual casserole? Lasagna is a favorite at my house, and though I don't mind making it when I have the time, this soup allows a make-ahead version. It's perfect for easy-going mornings before a busy evening. The ricotta cheese is central to the dish, so don't leave it out.

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Slow Cooker Lasagna Soup

Source: The Hungry Family Slow Cooker Cookbook by Christina Dymock

1 lb ground mild Italian sausage
1 yellow onion
1 green bell pepper
3 cloves garlic
1/2 c tomato paste
3 teas Italian seasoning
1 14.5 oz can diced tomatoes (petite diced are nice but not necessary)
2 14.5 oz cans chicken broth
6 lasagna noodles, broken up into bite-size pieces
ricotta cheese
shredded mozzarella
Parmesan cheese, for serving

Brown the sausage in a 12-inch skillet. Dice the onion and pepper, then mince the garlic. Place the sausage, vegetables, seasoning, and broth into a slow cooker. Cover and cook on low for 6 hours. About 30 minutes before serving, add the lasagna noodles. Put the soup in bowls, then add a generous spoonful of ricotta. Top with shredded mozzarella and Parmesan.

Notes: The recipe is flexible: I've made it with ground beef, ground pork, and red bell pepper instead of green. Though the sausage is more flavorful ground meat is sufficient in an pinch.

This soup also works on the stove top. Brown the sausage with the onion and bell pepper. Add garlic, and stir for 30 seconds or so until the garlic is fragrant. Then add the tomato paste, seasoning, diced tomatoes, and broth. Bring to a boil then simmer for about 10 minutes to combine the flavors. Be aware that the noodles do take about 30 minutes to soften. I might try boiling them separately next time, because that would only be 15 minutes. 

Slow-cooker Greek Stifado (Beef Stew with Tiny Onions and Spices)

I've been wanting to make a this Greek beef stew for years. I was happy with how this recipe turned out both in flavor and ease of preparation.

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Slow-cooker Greek Stifado (Beef Stew with Tiny Onions and Spices)

Adapted from The Mediterranean Slow Cooker by Michele Scicolone
Serves 6-8

2-3 T olive or vegetable oil
3 1/2 pounds beef chuck, cut into 1 1/2 inch pieces
salt and freshly ground pepper
1 large onion, chopped
2 garlic cloves, minced
24 pearl onions, trimmed, or frozen pearl onions, thawed
1/2 c dry red wine
1/4 c cognac, optional
3 T red wine vinegar
1 28-oz can tomato puree (or 1 can whole tomatoes, blended)
1 bay leaf
1 sprig of fresh thyme (or 1/2 teas dried thyme)
1 cinnamon stick
4-6 whole cloves
1 teas allspice berries
1/2 whole nutmeg, smashed and broken (optional)
chopped mint (optional)

Pat the beef dry and season with salt and pepper. In batches, brown the beef in the oil in a skillet over medium-high heat. Turn on the slow-cooker and when each batch of beef is browned, place inside the cooker.

Add the chopped onions to the skillet and cook over medium heat until softened. Add garlic and stir, cooking just a minute. Stir in wine, vinegar, and pearl onions. Bring to a simmer and allow to cook for 5 minutes or so. Remove from heat and pour into the slow-cooker. Stir in the tomato puree.

In a piece of cheese cloth, place the bay leaf, thyme, cinnamon stick, cloves, allspice berries, and nutmeg. Tie with with twine and place in the slow-cooker.

Stir everything together and cook for an hour on high and 6-7 hours on low until the beef is very tender.

Remove the herb/spice packet. Serve hot on orzo, rice, mashed potatoes, or couscous. Sprinkle each serving with chopped mint.

Notes:

Other online recipes suggest cumin and/or rosemary. I thought the cumin might make flavors rather muddy.

If you don't cook with alcohol, increase the vinegar by a tablespoon or two and when finished cooking, taste it. The flavor should be somewhat tart.

Crockpot Cashew Chicken

In my ongoing quest to find easy, delicious crockpot recipes I came across this one, which is good for days at home (at least afternoons) combined with busy evenings. Everyone in the family loves it, so much so that I've made it several times hoping for leftovers to use for pictures but every last piece has been eaten! This time I set aside the piece to photograph before we sat down to eat.

The original recipe says to serve over rice, but it's delicious over quinoa, too. Quinoa is an edible seed that originates in the mountains of South America. It's easy to cook and has a delicious, nutty flavor.

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Slow Cooker Cashew Chicken

Source: I don't remember where I found this originally, but I found a number of variations online several of which link back to 365 Days of Slow Cooking.
Serves 4-6

2 lbs boneless, skinless chicken thighs or chicken breast tenders
1/4 c flour
1/2 t black pepper
1 T vegetable oil
1/4 c soy sauce
2 T rice wine vinegar
2 T ketchup
1 T brown sugar
1 garlic clove, minced
1/2 t grated fresh ginger
1/4 t red pepper flakes (optional)
1/2 c cashews

Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture.

Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.

Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over the chicken.

Cook on low for 3-4 hours. Add cashews and stir. Serve over rice or quinoa.

Slow Cooker Broccoli Chicken Divan

This recipe is fussy, as slow cooker recipes go. It doesn't really save time, but it does allow for the bulk of preparation to be done several hours ahead of dinner, leaving the cook free for socializing or side dish preparation closer to mealtime. And did I mention how delicious it is?

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Slow Cooker Broccoli Chicken Divan 

Source: Slow Cooker Revolution from America's Test Kitchen

3 T vegetable oil
2 onions, minced
4 garlic cloves, minced
1 T minced fresh thyme or 1 t dried
3 T all-purpose flour
1 c low-sodium chicken broth
½ c heavy cream
1 teas dry mustard
2 pounds boneless, skinless chicken thighs, trimmed
salt and pepper
2 c instant rice
1 c shredded cheddar cheese (4 oz)
½ c grated Parmesan cheese (1 oz)
12 oz broccoli florets, cut into 1-inch pieces (4 ½ c)
1 recipe Toasted Bread-Crumb Topping (see below)

1. Heat 2 T oil in 12-inch skillet over medium-high heat until shimmering.  Add onions, garlic, and thyme and cook until onions are softened and lightly browned, 8 to 10 minutes.  Stir in flour and cook for 1 minute.  Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.

2. Stir heavy cream and mustard into slow cooker.  Season chicken with salt and pepper, add to slow cooker, and coat evenly with sauce.  Cover and cook until chicken is tender, 4 to 6 hours on low.

3. Break up chicken into bite-size pieces with wooden spoon.  Stir in rice, cheddar, Parmesan, and 1 teas salt, cover, and cook on high until rice is tender, 20 to 30 minutes.

4. Microwave broccoli with remaining T oil in bowl, stirring occasionally, until tender, about 4 minutes.  Stir softened broccoli into casserole and let sit until heated through, about 5 minutes.  Sprinkle with Toasted Bread-Crumb Topping and serve.

Toasted Bread-Crumb Topping
Process 2 slices high-quality white sandwich bread, torn into pieces, to coarse crumbs in food processor, about 10 pulses.  Melt 2 T butter in 12-inch skillet over medium heat.  Add bread crumbs and toast, stirring often, until golden brown, 5 to 7 minutes. Transfer bread crumbs to bowl and season with salt and pepper to taste.  Makes about 1 c.

Notes from Betsy: I usually skip the bread crumbs. Also, I've used bone-in skinless chicken thighs instead of boneless. If you do this, just remove the chicken from the crockpot in step 3 and discard the bones before replacing the chicken in the pot.

Cochinita Pibil (Slow Cooked Achioto Pork)

This recipe hails from a great book, Mexican Everyday, which is full of recipes so streamlined they can easily be fit into busy days. Conchinita Pibil is a dish from the Yucatan and to be truly authentic, it would need to be a whole pig, cooked in a pit in the ground. Using the banana leaves around a pork roast in a slow cooker makes it something American cooks are more likely to do, at least with some frequency. This pork never fails to please; it is highly flavorful without being spicy (hot). Everyone I've ever served it to can't get enough of it. The lovely aroma will fill your kitchen all the while it cooks which is an added pleasure.

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Cochinita Pibil (Slow Cooked Achioto Pork)

Adapted from a recipe by Rick Bayless
Serves 6-8

Shopping:

One available brand.

Achiote paste, or seasoning can be found in any Mexican market, usually in a small rectangular box. You can also make your own if you can't find it although you'll have to have annato seeds on hand, also available at the Mexican market. (Pre-mixed achiote paste is more convenient but if you buy a jar of annato seeds it will last nearly indefinitely and it might save you a trip to the store. As a note of interest, you've likely eaten annato since it is often used as a safe, red or orange food colorant.) You'll also need a small spice grinder, (I use a coffee grinder I picked up at a garage sale) or a blender.  See the recipe below.

Banana leaves can be found in  Mexican or Asian market, often frozen rather than fresh, at least here in western USA, but frozen is just as easy to use. Although this recipe can be made without them, I highly advise you to seek them out for they add a subtle but wonderful flavor.

I suppose technically it isn't necessary to use a bone-in roast but you will lose flavor. The pork will cook so long you will not have to worry about slicing around the bone, so there is little reason to skip it. 

One half 3.5-oz package of achiote seasoning (paste)
3/4 c fresh lime juice (bottled juice will inhibit pickling), divided
salt
one half 1-pound package banana leaves
a 3-pound bone-in pork shoulder roast
1 large white onion, sliced about 1/4 in thick
1 large red onion, thinly sliced

Stir 1/4 c lime juice and 1/2 teas salt into a medium bowl. Slice the red onion thinly from pole to pole and place in bowl. Stir well. Set aside on counter and from time to time as the pork cooks give the onions a quick stir. They'll turn fuchsia in color and soften into pickles.

Place the achiote seasoning into a small bowl. Pour in 1/2 c lime juice and 1 1/2-2 teas salt, then use the back of a spoon to smash the paste into the lime juice until it is a smooth marinade (I've left a lump or two when I'm in a rush).

If you use banana leaves line your slow cooker with one leaf along the sides and bottom of the insert. The best way is to lay one 2-ft section along the length and then another section across, pushing them down into the bottom of the insert. Place a handful of the white onion slices on the banana leaves. Lay in the pork roast and pour the marinade over the top. Around the sides pour 1/2 c water. Scatter the remaining white onion slices on top of the roast. Fold the banana leaf flaps over the top of the roast. If the top isn't covered, take  another smaller section of leaf and lay it on top, tucking the edges into the slow cooker.

Cover the slow cooker and cook on high for 6-7 hours until  the meat is falling off the bone.

When the pork is done, use tongs to pull the meat out of the slow cooker into a serving dish, discarding the bone. It will naturally break up so you won't really need to do additional shredding. Cover and keep warm. Skim any excess fat off the top of the brothy marinade in the slow cooker and decant it into a shallow sauce pan and reduce the liquid by boiling it until it is more like a gravy than a broth. Taste this sauce and add salt if needed.

Place on serving plates; top with some of the sauce and the pickled onions. Serve with hot tortillas and a roasted chile salsa if you like. A good rice such as Moros y Cristianos (white rice with black beans) is a good side dish for this meal. For a small group, I like to serve this with fried plantains, but it complicates last minute preparations. Tasty, though, for sure.

Homemade Achiote Paste:

also from Rick Bayless

2 T annato seeds
2 teas allspice
1 teas black peppercorns
1 1/2 teas dried oregano, preferably Mexican (also available in a Mexican market)
3 T cider vinegar
6 cloves garlic, peeled
1 generous teas salt
Water as needed

In the spice grinder, pulverize the annato as finely as possible and dump into a small bowl. Pulverize the allspice and peppercorns together along with the oregano and add to the annato. Mince the garlic and add to the mixture along with the salt. Add the vinegar and stir. It won't really hold together so add a tablespoon or so of water until the mixture is a thick paste. Use the entire mixture for this recipe; however, if you are using it for another application and have leftovers, they may be refrigerated in the fridge for several months, according to the book Rick Bayless's Mexican Kitchen.

Slow Cooker Thai Peanut Chicken

A BYU story about the blogger behind 365 Days of Slow Cooking introduced me to this delicious slow cooker recipe. Although it's not always the case, I think of a slow cooker recipe as "dump, stir, and leave." This one fits the bill--you dump in most of the ingredients, let it cook for several hours, cook noodles and add a couple of things in the last half hour, and you're done. And a great bonus: it helps me use up the oodles of zucchini currently sitting in my freezer.

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Slow Cooker Thai Peanut Chicken

Source: 365 Days of Slow Cooking
Serves 4-6

12 oz linguine or fettuccine noodles, cooked and drained
2 cloves garlic, minced
2/3 c peanut butter
1 c chicken broth
1 lb chicken thigh tenders or boneless, skinless chicken thighs, cut into 1 -in cubes
1 c shredded zucchini
1/3 c soy sauce
1 teas sugar
1 red pepper, cut into thin, long strips
1 T lime juice
1 c chopped cilantro, divided
chopped peanuts, for garnish

Add garlic, peanut butter, broth, chicken, zucchini, soy sauce, sugar and red pepper to slow cooker. Stir to combine. Cook on low for 4-5 hrs or on high for 2-3 hrs. A half hour before you are going to serve, add lime juice and 1/2 c cilantro to slow cooker. Serve over noodles and garnish with remaining cilantro and peanuts.