Slow cooker recipe: French-country chicken with olives

Posted on March 5, 2012 by bilrob

Slow cooker recipe: French-country chicken with olives

I have always romanced the idea of make-ahead, slow cooker meals but I rarely pull out my old crock pot and make them happen. A few months ago, I received the cookbook, “The 150 Best Slow Cooker Recipes” by Judith Finlayson and I imagined a weekly, large batch recipe that would create plentiful leftovers.

As I flipped through the pages, I was initially itched by a few irritations. Many of the recipes require some advanced work on the stove top before the slow cooking portion of the preparation begins. In my mind, a slow cooker success meant that you simply dumped everything in the pot before work, turned it on and came home to an aroma-filled house and a delicious meal. I was also irked by the dessert section. The idea of making things like cakes in a slow cooker bothered me. It feels more like a gimmick than a good idea.

Over the past few weeks, I continued to flip through the cookbook and mark pages. After analyzing my grumpiness, I realized that although bean soups work well with a simple “dump and cook” method, a bit of extra effort might be required to create dishes with more variety and complexity. After all, it is a slow cooker, not a magic meal maker. Though I prefer to make cakes in ovens, a crock pot Pineapple Upside-Down Cake might be an awesome option for a college kid in a dorm room or for those without access to ovens? I cast aside my prejudices and tested my first recipe.

The French-Country Chicken with Olives did require some advance work. I went home at lunch one day, prepared the sauce and left the chicken thighs swimming in the delicious flavors all afternoon. Upon returning from work, I was greeted by an alluring, comforting aroma. The chicken thighs were tender and the meat easily pulled off the bone carrying chunks of olives and tomatoes with it. The sauce was perfectly suited for the crusty baguette that I served alongside. The overall satisfaction of the dish erased any concern for the upfront preparation.

This recipe was so tasty, I schemed up a dinner party menu around it. Though I have yet to host the gathering, this chicken would be a nice course after a tummy-warming soup and before some cheese and dessert. And the best part, it can all be made ahead and ready to serve!

Suggested Fall or Winter Dinner Party Menu:

Carrot Ginger Soup
French Country Chicken with Olives served with warm, crusty Baguette
Cheese Plate
Pear Crisp with Maple Pecan Crumble

French-Country Chicken with Olives
from The 150 Best Slow Cooker Recipes

2-ounce chunk bacon or salt pork belly, cut in 1/4 inch cubes
2 onions, finely chopped
4 cloves garlic, minced
2 teaspoon dried Italian seasoning
1 teaspoon salt
1 teaspoon cracked black peppercorns
1 bay leaf
1/2 cup dry white wine [editor's note: substitute cooking wine or chicken broth of the same amount]
1 can tomatoes in juice, coarsely chopped
3 lbs. skinless bone-in chicken thighs (about 12)
1/2 cup sliced pitted black olives
1/2 cup sliced pitted green olives
Finely chopped Italian flat-leafed parsley

In a skillet over medium high heat, cook bacon until crisp. Drain on paper towel. Cover and refrigerate until ready to use. Drain all but 2 tablespoons fat from pan.

Reduce heat to medium. Add onions and cook, stirring until softened, about 3 minutes. Add garlic, Italian seasoning, salt, peppercorns and bay leaf and cook stirring about 1 minute. Add wine [or chicken broth], bring to a boil, and boil 2 minutes. Add tomatoes with juice and bring to a boil.

Arrange chicken evenly over bottom of slow cooker and cover with sauce. Cover and cook on low for 6 hours or on high for 3 hours until juices run clear when chicken is pierced with a fork. Add black and green olives and reserved bacon. Cover and cook on high for 15 minutes, until heated through. Discard bay leaf. Serve piping hot, garnished with parsley.

Crockpot / Slow Cooker with Bill & Sheila

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Cassoulet a good Crockpot dish

Posted on December 31, 2011 by bilrob

Cassoulet a good Crockpot dish

Crockpots are miraculous things. They enable you to walk into a fragrant home after a long day at work and dine as if a chef had been labouring over the stove all day. They also let you use cheap cuts of meat and make them taste luxurious.

Last Thursday one of the ladies in the Bible study I attend said she would like a new Crockpot recipe — and please, no beef stew! Well, Nancy, here you are: Cassoulet is a rustic French dish made with white beans and meat and/or fowl. The meat combination depends largely upon the region where the cook resides. If you don’t like my choices, you can mix and match your own; a good butcher can help you make your selections.

Chop all the vegetables the night before and place them in a sealed bag in the fridge. You can cut up your raw meats too, and refrigerate them in plastic bags with paper towels to absorb moisture. Put the beans in a bowl of water on the counter to soak. Put all your non-refrigerated ingredients on the counter as well. Then, when you stumble out of bed in the morning you have only to brown the meat and vegetables and dump everything into the Crockpot.

The dish is garnished with fresh rosemary and thyme. If widely available in the grocer’s freezer section. And because they are precooked, all you need to do is fill and heat them.

About that filling. Because the cups are small, the filling needs to be simple. So I stuck with carrots, peas and chicken. For the creamy base, I opted for cream cheese (use low-fat if you prefer) thinned with just a bit of egg white.

The result is deliciously creamy and totally do-ahead. To get a jump on things, make the filling up to a day in advance and refrigerate. The cups can be filled a few hours before the party, then quickly popped in and out of the oven as needed (bake them a dozen or so at a time so you always have a fresh batch coming).

Cook while you go out

One of the items on my Christmas list this year was a new crockpot. I put it to use the same day I unwrapped it, preferring to let dinner cook while I was enjoying time with family instead of spending all day in the kitchen.

Slow-cookers can come in handy, especially during winter months when hot dinners are desired. Start cooking the dish on low heat before you head to work, and by the time you’re home, dinner’s ready.

Most slow-cooker recipes are for meaty dishes, like the one for chicken below.

But with a little invention, you can adapt almost any dish to cook in a crockpot.

Slow-cooker chicken Ingredients

3 pounds chicken pieces, bone and skin on, patted dry

Coarse salt and ground pepper

1 tablespoon olive oil

1 large onion, halved and thinly sliced

6 garlic cloves, peeled, halved

2 teaspoons dried thyme

1 cup dry white wine, such as Sauvignon Blanc

1/3 cup all-purpose flour

Directions

Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. In batches, cook chicken, skin side down, until skin is golden brown, about 10 minutes. Turn and brown on second side about 5 minutes.

Combine onion, garlic and thyme in a 5- to 6- quart slow-cooker and season with salt and pepper. Top with chicken, skin side up, in a tight layer.

In a small bowl, whisk together wine and flour until smooth and add to slow-cooker. Cover and cook on high until chicken is tender, about 3½ hours (or 7 hours on low).

Makes four servings.

Crockpot / Slow Cooker with Bill & Sheila

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A nice, slow way to a very good crockpot roast

Posted on November 3, 2011 by bilrob

Slow cooker by "Crockpot"

A nice, slow way to a very good crockpot roast

Every spring and fall, I check my pantry herbs and spices. Since this time of year many of them go on sale, it’s a good idea to do the “sniff” test and check which ones need replacing.

Check out my blog at Cincinnati.com (Cooking with Rita) for a video on how to buy and store dry herbs and spices. You’ll love my tip about putting an “open” date on the container.

Lottie’s easy crockpot pot roast

Lottie Hilgefort is my daughter-in-law, Jess’, sister and typical of a very busy mom. You may recognize this recipe as I’ve shared my version in the past.
After making Lottie’s today, hers is my new “go to” pot roast. It’s that good.

Lottie said: ” I adapted this from different recipes I liked until I came to perfection. It is so delicious and moist. I always serve with mashed potatoes, as you have lots of delicious gravy.”

3-4 lb roast (whatever looks good and is on sale)
1 envelope beefy-onion dry soup mix
1 can cream of mushroom soup
1 soup can good red wine
3 tablespoons flour
2 beef bouillon cubes

Place roast in sprayed crockpot. Mix remaining ingredients and pour over. Cook on low 8-10 hours.

Dutch apple pie jam

This would be great with a pork roast, or as a breakfast jam. And I’ll bet you could melt this with some apple cider or apple juice and make a terrific topping for ice cream and cake. Make it while apples are in season.

4 cups prepared fruit (about 1 pound Granny Smith or other tart green apples, 1/2 cup raisins and 1 1/4 cups water)
2 tablespoons fresh lemon juice
1 teaspoon or so cinnamon
1/4 teaspoon allspice
1 cup firmly packed light brown sugar
4 cups granulated sugar
1 box dry pectin

Peel, core and grind or finely chop fruit. Add raisins and water.

Measure 4 total cups into large pot. Stir in lemon juice, cinnamon and allspice. Stir pectin into fruit. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in both sugars. Return to full rolling boil and boil exactly 1 minute, stirring constantly.

Remove from heat and skim off foam. Ladle quickly into sterilized, hot jelly jars and wipe rims and threads. Seal. Process in a water bath for 5 minutes. This makes the jam shelf-stable.

You can also simply cook up the jam without putting in a water bath, and store in the refrigerator up to 3 months or in the freezer up to 9 months.

Tips from readers’ kitchen

Crystal chili update. From Terry, who said the recipe died with the last surviving family member of the restaurant “a few months ago”. Terry said he makes one close to Crystal’s and I hope he’ll be willing to share it with us for Connie, who requested this heirloom favorite.

Thirty-minute veggie soup updated with kale and corn. Marsha Barker made my recipe but substituted kale (added it at the beginning of cooking time) and also some fresh corn from the cob. “Everyone raved,” she said.

Granola bar nutrition. Lois Daley made the granola bar recipe I put in the paper recently and everyone loved them, but she wanted to know if I could provide nutritional information. I don’t have software, or really, the background, to do this.

Paper bag apple pie recipe possibly not suited for some ovens. I got a call from a reader who said she’d made this in her gas oven, but when she baked the pie in her electric oven, the bag caught fire. I have made it in my electric oven with no problem, but ovens and paper varies, and I’m glad she shared this information. To be cautious, make a “bag” out of parchment paper, which is totally oven proof.

Tips from Rita’s kitchen

Homemade produce wash for apples and other hard-skinned fruit. For the reader who called and said she quit eating apples because of the pesticides, etc. on them. I know you can buy produce sprays, but try this easy one: equal amounts of clear vinegar and water in a spray bottle.

Spray apples and let sit a minute. Rinse well. The vinegar helps remove pesticides and toxins.

Can you help?

Zuppa Toscana like Olive Garden’s. Wow, our readers sure like the paper. Steve Braden took his to Chicago and called in while reading it.

“I’d like a recipe similar to Olive Garden’s Zuppa Toscana,” he said. Now I have one that I’ve developed, but I’d love to share yours, so please be willing to share if you’ve got a good recipe for this.

Rita Nader Heikenfeld is an herbalist, educator and author. [email protected] with “Rita’s kitchen” in the subject line. Call 513-248-7130, ext. 356.

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A nice, slow way to a very good crockpot roast

Posted on October 14, 2011 by bilrob

Slow cooker by "Crockpot"

A nice, slow way to a very good crockpot roast

Every spring and fall, I check my pantry herbs and spices. Since this time of year many of them go on sale, it’s a good idea to do the “sniff” test and check which ones need replacing.

Check out my blog at Cincinnati.com (Cooking with Rita) for a video on how to buy and store dry herbs and spices. You’ll love my tip about putting an “open” date on the container.

Lottie’s easy crockpot pot roast

Lottie said: ” I adapted this from different recipes I liked until I came to perfection. It is so delicious and moist. I always serve with mashed potatoes, as you have lots of delicious gravy.”

3-4 lb roast (whatever looks good and is on sale)
1 envelope beefy-onion dry soup mix
1 can cream of mushroom soup
1 soup can good red wine
3 tablespoons flour
2 beef bouillon cubes

Place roast in sprayed crockpot. Mix remaining ingredients and pour over. Cook on low 8-10 hours.

Dutch apple pie jam

Peel, core and grind or finely chop fruit. Add raisins and water.

Remove from heat and skim off foam. Ladle quickly into sterilized, hot jelly jars and wipe rims and threads. Seal. Process in a water bath for 5 minutes. This makes the jam shelf-stable.

You can also simply cook up the jam without putting in a water bath, and store in the refrigerator up to 3 months or in the freezer up to 9 months.

Tips from readers’ kitchen

Tips from Rita’s kitchen

Spray apples and let sit a minute. Rinse well. The vinegar helps remove pesticides and toxins.

Can you help?

Zuppa Toscana like Olive Garden’s. Wow, our readers sure like the paper. Steve Braden took his to Chicago and called in while reading it.

Rita Nader Heikenfeld is an herbalist, educator and author. [email protected] with “Rita’s kitchen” in the subject line. Call 513-248-7130, ext. 356.

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Slow Cooker: These meals will cook while you work

Posted on October 14, 2011 by bilrob

Slow cooker by "Crockpot"

Slow Cooker: These meals will cook while you work

Why not give October a big hearty welcome by pulling out one of the best kitchen appliances of all time — the slow cooker?

One of my favorite recipe test weeks is when a new slow-cooker cookbook hits the market. I know the results are going to be good. This week’s meals were adapted from “Slow Cooker Revolution” ($26.95, America’s Test Kitchen).

The book produced some winners that are cut-out-and-keep worthy. This week’s favorites were obvious: the Easy Barbecue Ribs, which come with an insurance policy for tenderness, and the Fiery Hot Wings, which won over the teenager who’s a skeptic when the slow cooker graces the kitchen countertop.

Bachelor Beef Stew

Serves 6
2 cups frozen chopped onions
3 tablespoons tomato paste
2 tablespoons vegetable oil
1 1/2 teaspoons garlic powder
2 teaspoons minced fresh thyme
2 cups low-sodium beef broth
8 ounces baby carrots
1/4 cup soy sauce
2 tablespoons Minute tapioca
2 bay leaves
3 pounds steak tips
Salt and pepper

1 pound roasted potatoes, steak fries or French fries
1 cup frozen peas
1. Microwave onion, tomato paste, oil, garlic powder and thyme in bowl, stirring occasionally, 5 minutes; transfer to slow cooker.
2. Stir in broth, carrots, soy sauce, tapioca and bay leaves. Season beef with salt and pepper and nestle into slow cooker. Cook 9 to 11 hours on low or 5 to 7 hours on high.
3. Let stew settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves. Microwave potatoes with remaining oil until warm. Stir potatoes and peas into stew and let warm through, about 5 minutes. Serve.

Comments
Taste: 4; prep: 5. Prepare in 5 to 11 hours; hands-on 15 minutes. Hint: Use potatoes, not fries.
Nutrition
Per serving: 449 calories; 14.9 g. fat; 678 mg. sodium; 4.2 g. fiber; 53.3 g. protein.

Kimchi Braised Chicken Thighs

Serves 6
1 cup low-sodium chicken broth
4 scallions, white and green parts separated, sliced thin
6 garlic cloves, minced
2 tablespoons Minute tapioca
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon toasted sesame oil
1 teaspoon minced or grated fresh ginger
12 (6 ounces each) bone-in chicken thighs, skin removed, trimmed
2 cups cabbage kimchi, drained

1. Stir broth, scallion whites, garlic, tapioca, soy sauce, sugar, sesame oil and ginger into slow cooker. Season chicken with salt and pepper, and nestle into slow cooker. Cook until chicken is tender, 4-6 hours on low.
2. Stir in kimchi, and cook on high until tender, 30 minutes. Transfer chicken and cabbage to serving platter, cover with foil. After 5 minutes, skim surface fat of braising liquid. Spoon 1 cup over chicken, sprinkle with scallion greens, and serve with remaining sauce.
Comments
Taste: 4; prep; 5. Prepare in 4 to 6 hours; hands-on 10 minutes. Kimchi — found in Asian markets — is a fermented condiment made from cabbage. Serve over rice.
Nutrition
Per serving: 162 calories; 5.8 g. fat; 575.4 mg. sodium; 2.4 g. fiber; 18.2 g. protein.
Easy

Barbecue Ribs
Serves 8
3 tablespoons sweet paprika
2 tablespoons brown sugar
1/4 teaspoon cayenne pepper
Salt and pepper
6 pounds pork baby back ribs
3 cups barbecue sauce
Vegetable oil spray

1. Mix paprika, brown sugar, cayenne, 1 tablespoon salt and 1 tablespoon pepper together, then rub mixture over ribs. Arrange ribs upright in slow cooker with meaty sides facing out. Pour sauce over ribs; cook 6 to 8 hours on low.
2. Position oven rack 10 inches from broiler element, and heat broiler. Place vegetable oil-sprayed wire rack on aluminum foil-lined baking sheet. Carefully transfer ribs, meat side down, to rack, and cover with foil.
3. Skim fat from braising liquid, strain into medium saucepan, and simmer 15 to 20 minutes until thickened. Season with salt and pepper.
4. Brush ribs with some sauce and broil until beginning to brown, 2 to 4 minutes. Flip and repeat. Transfer ribs to a cutting board, cover with foil, let rest for 10 minutes. Serve with extra sauce.
Comments
Taste: 5; prep: 5. Prepare in 6 to 8 hours; hands-on 20 minutes. Super tender. No need to remove membrane — it’s necessary to keep ribs from falling totally apart.
Nutrition
Per serving: 923 calories; 56.1 g. fat; 892 mg. sodium; 38.7 g. carbs; 1.4 g. fiber; 65.2 g. protein.

Fiery Hot Wings
Serves 6
6 tablespoons unsalted butter
1 cup hot sauce
2 tablespoons brown sugar
1 tablespoon cider vinegar
1 tablespoon sweet paprika
2 teaspoons chili powder
1 teaspoon cayenne pepper
Salt and pepper

4 pounds chicken wings, wingtips discarded and wings split
Vegetable oil spray
1. Melt butter in a saucepan. Whisk in hot sauce, 4 teaspoons sugar and vinegar. Transfer 1/2 cup to slow cooker, reserve remaining.
2. Mix paprika, chili powder, remaining sugar, cayenne, 1 teaspoon salt and 1 teaspoon pepper together, then rub evenly over wings; transfer to slow cooker. Cook about 4 hours on low.
3. Heat broiler. Place vegetable oil-sprayed wire rack on aluminum foil-lined baking sheet. Transfer chicken to rack; discard liquid. Brush chicken with half of reserved sauce, and broil 10 to 15 minutes. Flip and repeat. Serve.
Comments
Taste: 5; prep: 5. Prepare in 4 1/2 hours; hands-on 10 minutes. Juicy, tender meat with a crisp coating.
Nutrition
Per serving: 802 calories; 51 g. fat; 1,033 mg. sodium; 6.4 g. carbs; 0.9 g. fiber; 56.1 g. protein.

Curried Cauliflower Soup
Serves 8
1 onion, minced
1 tablespoon vegetable oil
2 teaspoons curry powder
1 teaspoon minced or grated fresh ginger
5 cups low-sodium broth
1 head cauliflower (2 pounds), cored and cut into 1-inch florets
1/4 cup heavy cream
1 tablespoon minced fresh cilantro
Salt and pepper

1. Microwave onion, oil, curry powder and ginger in a bowl, stirring occasionally, until onion is softened, about 5 minutes. Transfer to slow cooker.
2. Stir broth and cauliflower into slow cooker. Cover and cook until cauliflower is tender, 4 to 6 hours on low.
3. Working in batches, puree soup in blender until smooth and transfer to large saucepan. Stir in cream; reheat soup over medium-low. Stir in cilantro, season with salt and pepper, and serve.
Comments
Taste: 4; prep: 4. Prepare in 6 hours; hands-on 15 minutes. A popular pairing of flavors in Indian cooking; reap flavorful rewards when you reheat the next day.
Nutrition
Per serving: 100 calories; 5.7 g. fat; 82.7 mg. sodium; 9.3 g. carbs; 2.7 g. fiber; 5.5 g. protein.
Joanie Fuson lives in Lawrence Township. Contact her [email protected].

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Save Money The Crock Pot Way

Posted on September 25, 2011 by bilrob

Save Money The Crock Pot Way

Saving money – is something we would all like to do. Whether you are struggling to manage day to day or earning a six figure salary, saving is something we all think about.

There is one thing we can all save on. The one thing we all do, every day, several times a day. We all … Eat.

And food these days can be so expensive. It is quite easy to go to the grocers and spend your entire weeks pay just on food. Meat especially can put a hole in anyone’s budget.

After a long day at work, the last thing you want is to spend the rest of the day in the kitchen preparing dinner. So the quick option is often just to fry or grill up some steak. But this is expensive. And frying those cheaper cuts of meat – ugh!

You have heard the old saying ‘tough as old boots’.

They end up so tough, that even if you do manage to eat them; you will be lucky not to chip a tooth or dislocate a jaw; both of which cost even more.

How about if you could save money on your food bill and save hours in the kitchen at the same time?

Well the solution for you is . . . the Crock Pot.

It allows you to turn those cheap meat cuts into not only edible, but absolutely delicious meals. And, does it all, while you are at work.

This is not some new gimmicky thing you see in info-commercials on late night television. This is a real kitchen appliance that has been around since the early 1970’s.

It uses low heat and a slow cooking method which tenderizes the meat.

Just put the vegetables and meat in the crock pot in the morning on the way to work and come home to the delightful aroma of dinner ready in the evening.

Save money – the cheapest meat cuts are the best ones to use, they are full of flavor and appreciate the long cooking time.

Happy Crock pot Cooking
author:Lisa Paterson

Converting a Stovetop Recipe to a Crockpot Recipe

Posted on August 23, 2011 by bilrob

Converting a Stovetop Recipe to a Crockpot Recipe

Crockpots vary but the low setting is typically around 100 degrees and its high setting is around 300 degrees.

Knowing this, it is fairly easy to convert most recipes for use in your slow cooker. Some adjustments to cooking times will be a judgement call on your part, but some simple guidelines should help. Just follow a few simple rules and you’re on your way.

You should decrease the liquid since it does not boil away in a crockpot.

Add cheeses and other milk product towards the end of your cooking since they tend to break down if they are cooked for too long.

Brown any ground beef before adding to the crockpot. It will taste better and have better texture this way.

Add rice and noodles at the end of your cooking as well. They will turn mushy if they are cooked too long. You can cook these separately and then combine them when it’s time to serve.

Add your spices at the end.

If a stovetop recipe calls for 15-30 minutes, the crockpot should cook it for 1 1/2 – 2 1/2 hrs at a high temperature and 4 – 8 hours at its low temperature setting.

If a stovetop recipe calls for 35-45 minutes, the crockpot should cook it for 3-4 hrs at a high temperature setting and 6 – 10 hours at its low temperature setting.

If a stovetop recipe calls for 50 min to 3 hours, the crockpot should cook it for 4 – 6 hrs at a high temperature setting and 8 – 16 hours at its low temperature setting.

Following these guidelines will allow you to be able to convert a stovetop recipe to its delicious slow cooking counterpart!
by: tony buel

Crockpot tips - don't forget the slow cooker!

Posted on August 20, 2011 by bilrob

Crockpot tips – don’t forget the slow cooker!

Many of your favorite recipes can be successfully adapted to the crockpot or slow cooker if you follow a few simple rules. You’ll find a basic time/temperature guide for converting recipes, some do’s and don’ts for specific ingredients and a few tips for making your slow cooker dishes more flavorful.

Liquids

Generally, liquids may be decreased in slow cooking – a general rule of thumb is about half the recommended amount. Unless the dish contains rice or pasta, one cup of liquid is usually enough.

Pasta and Rice

When recipes call for cooked pasta to be added, cook it until just slightly tender before adding to the crockpot. Add 1/4 extra liquid per 1/4 cup uncooked rice, and use long grain converted rice for the best results. For long-cooking recipes, add cooked rice shortly before serving.

Beans

It is usually best to soak beans overnight before cooking them in the crockpot. Before adding sugar or acidic ingredients, the beans should be softened first, either in the slow cooker or on the stove top. If your recipe includes tomatoes, salt, or other acidic ingredients, the beans should be tender before beginning.

Herbs and Spices

Ground herbs and spices tend to dissipate over long cooking times, so it’s best to add them near the end of cooking. Whole herbs release flavors over time, so are a good choice for crockpot cooking. You should taste and adjust seasonings, if necessary, before serving.

Milk/Cheese

Milk, sour cream, and cream break down over long periods of cooking, and should be added during the last hour. Condensed cream soups are good substitutions for milk and can be cooked for extended times. “Healthy,” or reduced fat cream soups can be used in any recipe as a substitute.

Cheeses don’t generally hold up over extended periods of crockpot cooking, so should be added near the end of cooking, or use processed cheeses and spreads.

Soups

Add water only to cover ingredients in soup, and add more after cooking if necessary for a thinner soup.
For milk based soups, add 1 or 2 cups of water and during the last hour, stir in milk, evaporated milk, or cream as called for.

Vegetables

Dense vegetables like potatoes, carrots, and other root vegetables should be cut no larger than 1″ thick, and placed in the bottom of the crockpot, since they take longer to cook

by: Rob Moore

Healthy Lifestyle – Crockpot recipes with Bill & Sheila

Converting a Stovetop Recipe to a Crockpot Recipe

Posted on August 19, 2011 by bilrob

Converting a Stovetop Recipe to a Crockpot Recipe

In America, slow cookers are known as crockpots. The originals were made by the crockpot company. Some of the better slow cookers are made by crockpot.

Crockpot types vary but the low setting is typically around 100 degrees and its high setting is around 300 degrees.

Knowing this, it is fairly easy to convert most recipes for use in your crockpot (slow cooker). Some adjustments to cooking times will be a judgement call on your part, but some simple guidelines should help. Just follow a few simple rules and you’re on your way.

You should decrease the liquid since it does not boil away in a crockpot.

Add cheeses and other milk product towards the end of your cooking since they tend to break down if they are cooked for too long.

Brown any ground beef before adding to the crockpot. It will taste better and have better texture this way.

Add rice and noodles at the end of your cooking as well. They will turn mushy if they are cooked too long. You can cook these separately and then combine them when it’s time to serve.

Add your spices to the crockpot at the end.

If a stovetop recipe calls for 15-30 minutes, the crockpot should cook it for 1 1/2 – 2 1/2 hrs at a high temperature and 4 – 8 hours at its low temperature setting.

If a stovetop recipe calls for 35-45 minutes, the crockpot should cook it for 3-4 hrs at a high temperature setting and 6 – 10 hours at its low temperature setting.

If a stovetop recipe calls for 50 min to 3 hours, the crockpot should cook it for 4 – 6 hrs at a high temperature setting and 8 – 16 hours at its low temperature setting.

Following these guidelines will allow you to be able to convert a stovetop recipe to its delicious crockpot (slow cooking) counterpart!

author: tony buel

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Slow cooker recipe: French-country chicken with olives