• Slow Cooker Turkey Breast

    How to make Slow Cooker Turkey Breast

    Yield: about 6 servings

    Prep Time: 10 minutes

    Cook: 5 hours 30 minutes

    The cook time will vary depending on the size of your turkey and your slow cooker.

    Ingredients

    1 large onion, quartered
    1 (5 to 7 pound) bone-in whole turkey breast with skin
    3/4 cup low sodium chicken broth
    2 bay leaves
    1 1/2 teaspoons kosher salt, plus more for the gravy
    2 teaspoons garlic powder
    2 teaspoons onion powder
    1 tablespoon dried thyme
    1 tablespoon dried rosemary
    1 tablespoon dried sage
    1 tablespoon cornstarch
    Freshly ground black pepper, to taste

    Directions

    Place the onion, turkey breast (breast side down), broth, and bay leaves in a 6-quart slow cooker. Sprinkle with the salt, garlic powder, onion powder, thyme, rosemary, and sage.

    Cover and cook on low for 5 to 6 hours, or until the internal temperature reaches 160°F.

    Carefully transfer the turkey to a carving board and loosely tent with foil while preparing the gravy.

    Strain the liquid in the slow cooker into a saucepan. Let it settle for five minutes then skim the fat from the surface. Bring the gravy to a simmer and cook for 8 minutes, stirring often, until slightly thickened. In a small bowl combine the cornstarch with 2 tablespoons cold water and stir into the gravy. Simmer for another 2 minutes, stirring, until thickened completely. Taste and season with salt and pepper if needed.

    Remove the skin and discard before carving the turkey into slices. Serve alongside warm gravy.

  • Slow Cooker Beer Pulled Pork

    How to make Slow Cooker Beer Pulled Pork

    Yield: 8 servings

    Prep Time: 5 minutes

    Cook: 6 hours 20 minutes

    Ingredients

    1 (3.5 pound) boneless pork butt roast
    1 large onion, sliced
    12 ounces beer, such as a dark ale
    1 tablespoon soy sauce
    1 1/2 teaspoons smoked paprika
    1 teaspoon kosher salt
    3/4 teaspoon freshly ground black pepper

    For BBQ Sandwiches:

    2 cups barbecue sauce, plus more for serving
    Sandwich or slider buns
    Toppings of your choice such as onions, pickles

    Directions

    Place the roast and onion in a 3 1/2 to 4 quart slow cooker. Pour in the beer. Add the soy sauce, paprika, salt, and pepper. Cover and cook on low for about 6 hours, or until fork tender. Time will vary by slow cooker.

    Transfer the meat to a cutting board. Using two forks, pull the meat apart into shreds, discarding any fat. Strain the onions, reserving 1 cup of the liquid. Return the shredded pork, onions, and reserved liquid to the slow cooker. Serve or make BBQ sandwiches.

    For BBQ Sandwiches:

    Stir in the barbecue sauce. Cover and cook on low for 15 minutes, or until heated through.

    Serve on sandwiches between buns with toppings of your choice.

  • Slow Cooker Chicken Noodle Soup

    How to make Slow Cooker Chicken Noodle Soup

    Yield: 4 to 5 servings

    Prep Time: 15 minutes

    Cook: 6 hours 15 minutes

    If you want to make the soup ahead of time and refrigerate or freeze, omit the noodles and add in while reheating.

    Ingredients

    1 1/2 pounds boneless skinless chicken breasts
    5 medium carrots, peeled and chopped (1 3/4 cups)
    1 medium yellow onion, chopped (1 1/2 cups)
    4 stalks celery, chopped (1 1/4 cups)
    3 cloves garlic, minced
    3 tablespoons olive oil
    6 cups low-sodium chicken broth (3 – 15 oz cans)
    1 cup water
    1/2 teaspoon dried thyme
    1/2 teaspoon dried rosemary, crushed
    2 bay leaves
    Kosher salt and freshly ground black pepper, to taste
    2 cups uncooked whole wheat egg noodles
    1/4 cup chopped fresh parsley
    1 tablespoon fresh lemon juice
    Saltine crackers, for serving (optional)

    Directions

    In the bowl of a slow cooker combine the raw chicken, carrots, onion, celery, garlic, olive oil, chicken broth, water, thyme, rosemary, bay leaves, and salt and pepper to taste. Cover and cook on low until the chicken is cooked through, about 6 hours. You can also cook on high for about 3 1/2 hours.

    Remove the cooked chicken to a cutting board an let rest for 10 minutes. Cut into bite-sized chunks. Add the egg noodles and parsley to the slow cooker, increase temperature to high, cover and cook for 10 minutes or until the noodles are tender. Stir in the lemon juice and return the chicken to the slow cooker. Taste and adjust seasonings if necessary. Serve hot with saltine crackers, if desired.

    From Cooking Classy

  • Slow Cooker Coconut Curry Chicken

    How to make Slow Cooker Coconut Curry Chicken

    Yield: 4 to 6 servings

    Prep Time: 25 minutes

    Cook: 6 hours 25 minutes

    Garam masala is a spice mixture that can be found in many grocery stores or at specialty or ethnic food stores. You can make your own if you can’t find it.

    Chicken thighs are my favorite in this recipe because they’re so tender, but you can use boneless skinless breasts too. You may want to shave 30 minutes or so from the cooking time to prevent the breasts from drying out.

    Ingredients

    2 pounds boneless skinless chicken thighs, cubed
    5 large carrots, peeled and chopped
    3 large red potatoes, peeled and chopped
    1 large bell pepper, seeded and chopped
    1 medium onion, peeled and quartered
    2 cloves garlic, peeled
    1 (6 ounce) can tomato paste
    1 (14 ounce) can coconut milk
    1 1/2 teaspoons salt
    1 tablespoon curry powder
    1 tablespoon garam masala
    1 jalapeno with seeds
    2 tablespoons water
    1 1/2 tablespoons cornstarch
    Cooked rice and Naan bread for serving

    Directions

    Place the chicken, carrots, and potatoes in a slow cooker.

    Place the bell pepper, onion, garlic cloves, tomato paste, coconut milk, salt, curry powder, garam masala, and jalapeno in a food processor or blender and process together until mixture is mostly smooth. Pour the sauce over the chicken mixture, mixing well to combine. Cover and cook on low for about 4 to 6 hours.

    An hour or so before serving, mix cornstarch and water together in a small bowl until cornstarch is dissolved. Pour mixture into the slow cooker, stir to combine, and continue cooking for another hour. When the sauce is to your desired thickness, turn slow cooker to the warm setting until ready to serve.

    Serve over rice, with naan bread.

    Adapted from Carpe Season via Sweet Treats and More

  • Slow Cooker Shredded Chicken

    How to make Slow Cooker Shredded Chicken

    Yield: About 6 cups shredded chicken

    If using frozen chicken breasts, you will need to cook for up to 8 hours. Be aware that using frozen chicken in the slow cooker may increase the likelihood of food-borne illness, be careful to cook to 165°F if using frozen chicken.

    Ingredients

    4 boneless, skinless chicken breasts
    1/2 cup chicken stock
    1 teaspoon garlic powder
    1 teaspoon onion powder
    1/2 teaspoon dried thyme
    1 teaspoon salt
    1/2 teaspoon freshly ground pepper

    Directions

    Place the chicken breasts in the slow cooker. Pour the stock over the chicken then sprinkle with the garlic powder, onion powder, thyme, salt, and pepper. Cook on low heat until the internal temperature of the chicken reaches 155°F, about 2 1/2 to 4 hours.

    Place the whole cooked breasts in a standing electric mixer fitted with the paddle attachment. On low speed shred the chicken. Alternatively, shred the chicken with two forks or let cool and shred with your fingers. Return the shredded chicken to the slow cooker to absorb any remaining juices. Use in a a recipe or portion and freeze the remaining chicken in airtight containers for up to 6 months. Defrost before using.

  • Video: Savory Slow Cooker Chicken

    How to make Video: Savory Slow Cooker Chicken

    Yield: 4 servings

    If you prefer crispy chicken skin, place the whole chicken in a baking dish and broil for 5 minutes, or until the skin is crisp.

    Ingredients

    4 carrots, peeled and cut into thirds
    2 small onions, peeled and cut into wedges
    4 medium red potatoes, cut into chunks
    3 garlic cloves, peeled
    1 tablespoon unsalted butter, melted
    2 teaspoons salt
    1/2 teaspoon pepper
    1 1/2 teaspoons paprika
    1 1/2 teaspoons garlic powder
    1 1/2 teaspoons onion powder
    1 teaspoon dried thyme
    1/4 to 1/2 teaspoon cayenne pepper, depending on spice preference
    4 pound whole chicken, rinsed and patted dry with giblets removed

    Directions

    Place the carrots, onions, potatoes, and peeled garlic cloves in the bottom of a 6-quart slow cooker.

    Place the chicken on top of the vegetables. Rub the melted butter all over the chicken. In a small bowl combine the salt, pepper, paprika, garlic powder, onion powder, thyme, and cayenne. Sprinkle the spice mixture evenly over the entire chicken.

    Cook the slow chicken on low for 4 to 6 hours, or until the chicken reaches an internal temperature of 160-165°F. The cooking time will depend on the size of the chicken and the slow cooker.

    Recipe by Tessa of Handle the Heat

  • Slow Cooker Honey Sesame Chicken

    How to make Slow Cooker Honey Sesame Chicken

    Yield: 4 servings

    Ingredients

    1 1/2 pounds boneless skinless chicken thighs
    Salt and pepper
    1/2 cup honey
    1/4 cup soy sauce
    1/2 cup diced onion
    1/2 cup canned tomato sauce
    2 teaspoons cider vinegar
    1 tablespoons vegetable oil
    2 cloves garlic, minced
    1/4 teaspoon red pepper flakes
    1 tablespoon cornstarch
    1 teaspoon sesame oil
    Sesame seeds
    Chopped scallions, for garnish

    Directions

    Season both sides of the chicken with lightly with salt and pepper and place in the slow cooker.

    In a small bowl, combine the honey, soy sauce, onion, tomato sauce, vinegar, oil, garlic and pepper flakes. Pour over the chicken. Cook on low for 3 to 4 hours or on high 1 1/2 to 2 1/2 hours, or just until chicken is cooked through and tender.

    Remove the chicken from slow cooker, leaving the sauce. Dissolve the cornstarch in 1/3 cup of water and pour into the slow cooker. Add in the sesame oil. Stir to combine with the sauce. Replace the lid and cook sauce on high for ten more minutes or until slightly thickened. Shred the chicken into bite size pieces, then return to the pot and toss with the sauce before serving. Sprinkle with the sesame seeds and scallions and serve over rice or noodles.

    Recipe adapted from Baby Center

  • Lemon, Rosemary, and Garlic Slow Cooker Chicken

    How to make Lemon, Rosemary, and Garlic Slow Cooker Chicken

    Yield: 4-6 servings

    Ingredients

    For the vegetables:
    4 carrots, peeled and cut into thirds
    2 medium onions, peeled and cut into wedges
    4 medium red potatoes, cut into chunks
    6 garlic cloves, peeled

    For the chicken:
    1 lemon, zested and halved
    1 tablespoon chopped fresh rosemary plus 3 sprigs
    1 garlic clove, chopped
    1 tablespoon olive oil
    4 to 5 pound whole chicken, rinsed and patted dry with giblets removed
    Salt and freshly ground black pepper

    Directions

    For the vegetables: Place the carrots, onions, potatoes, and peeled garlic cloves in the bottom of a 6-quart slow cooker.

    For the chicken: Place the two lemon halves and 3 rosemary sprigs inside the chicken cavity. In a small bowl combine the lemon zest, chopped rosemary, chopped garlic, and olive oil. Slather the mixture over the chicken and place inside slow cooker on top of the vegetables. Sprinkle the chicken evenly with salt and pepper.

    Cook the slow chicken on low for 4 to 6 hours, or until the chicken reaches an internal temperature of 160°F. The cooking time will depend on the size of the chicken and the slow cooker.

    For crispy skin, place the cooked chicken in a baking dish and broil for about 5 minutes, or until the skin is browned and crispy.

    Recipe by Tessa of Handle the Heat

  • Slow Cooker Pork Carnitas

    How to make Slow Cooker Pork Carnitas

    Yield: 4-6 servings

    Ingredients

    2 pounds boneless pork shoulder
    1 tablespoon olive oil
    Salt and pepper
    2 teaspoons dried oregano
    1 teaspoon ground cumin
    1/2 teaspoon chili powder
    1/4 teaspoon cayenne pepper
    4 cloves garlic, minced
    1 onion, coarsely chopped
    1 jalapeno, seeded and chopped
    Juice of 1 lime
    Juice of 1 orange
    1/4 cup salsa
    Tortillas, cilantro, avocado, limes, etc. for serving

    Directions

    Place the pork shoulder in the slow cooker. Rub with olive oil and sprinkle with salt, pepper, oregano, cumin, chili powder, and cayenne pepper. Add the garlic, onion, and jalapeno to the slow cooker. Pour the lime juice, orange juice, and salsa into the slow cooker. Cover and cook on low for 6-8 hours, or until tender.

    Shred the meat with two forks and return to slow cooker to combine with the leftover sauce inside.

    Preheat the broiler. Line a baking sheet with foil and spread the meat evenly over the sheet. Pour some of the sauce over the meat. Broil for 5 to 10 minutes, or until the edges of the pork are browned.

    Adapted from Pinch of Yum