Slow Cooker: The Best Cookbook Ever (16 page)

King Ranch Casserole has been a staple at potlucks, church suppers, and celebrations for years in my family. It’s a terrific buffet dish and is filled with chicken, turkey, or seafood (see savvy) in a creamy, green chile–flavored sauce. You can make the sauce spicy or mild, depending upon your preferences. I like it in the milder range, but you can certainly add more chile powder if you prefer it spicier.

4 tablespoons (½ stick) unsalted butter

2 medium onions, finely chopped

2 cloves garlic, minced

One 4-ounce can diced green chiles, rinsed and drained

½ teaspoon chili powder

¼ cup all-purpose flour

2 cups chicken broth

2 cups milk

Salt and freshly ground black pepper

¼ cup finely chopped fresh cilantro

4 cups bite-size pieces cooked chicken

2 cups sour cream

2 cups finely shredded mild Cheddar cheese

2 cups finely shredded Monterey Jack cheese

Twelve 6-inch yellow or white corn tortillas, cut in strips or roughly torn

slow-cooker savvy

Substitute cooked turkey for the chicken or use a mixture of turkey and chicken for a delicious variation. You can also substitute cooked shrimp, crab, or halibut for the chicken and proceed as directed.

coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray or line it with a slow-cooker liner according to the manufacturer’s directions.

melt the butter in a large skillet over medium-high heat. Add the onions, garlic, chiles, and chili powder and sauté until the onions are softened and beginning to look translucent, 4 to 5 minutes.

transfer ¼ cup of the mixture from skillet to a bowl and set aside. Add the flour to the skillet and cook for 3 minutes, whisking constantly. Gradually add the broth and milk, and bring the sauce to a boil. Season the sauce with salt and pepper.

add 2 tablespoons of the cilantro to the sauce and set aside to cool. Put the chicken, sour cream, remaining cilantro, and 1 cup of each cheese in the bowl containing the reserved onion-chile mixture and stir to combine.

spread some of the sauce on the bottom of the slow cooker. Top with one-third of the tortillas, half of the chicken mixture, and one-third of the sauce. Continue to layer the tortillas, the remaining chicken mixture, and some of the sauce. Finish assembly with layers of the remaining tortillas, sauce, and cheese.

cover and cook on low for 3 to 4 hours, until the casserole is bubbling and is cooked through. Remove the cover and cook for an additional 30 to 45 minutes.

serve from the cooker set on warm.

serves 6–8

In the 1950s, cafeterias around the country served ghastly versions of tamale pie, and what a shame. When done right, it’s absolutely delicious and is a nice introduction to the glories of Mexican food. Tamales are usually savory mixes that are wrapped in a cornmeal paste, and then tucked into a corn husk and steamed. They tend to be labor intensive but have their devotees. This pie has a savory filling of pork and vegetables that simmers under a cornmeal crust, and it makes a delicious and hearty dinner any night of the week. I recommend a fruit salad for a refreshing side dish.

1 teaspoon salt

½ teaspoon chili powder

2 pounds pork shoulder, fat trimmed, cut into 1-inch pieces

1 tablespoon olive oil

2 garlic cloves, minced

1 medium onion, finely chopped

1 Anaheim chile, seeded and finely chopped

½ teaspoon ground cumin

One 28- to 32-ounce can crushed tomatoes

One 16-ounce package frozen corn, defrosted, or 3½ cups fresh corn, cut off the cob

1 cup yellow cornmeal

2 tablespoons sugar

1 cup all-purpose flour

1 tablespoon baking powder

2 tablespoons unsalted butter, melted

¾ cup milk

2 large eggs

1 cup finely shredded Cheddar cheese

6 shakes Tabasco

sprinkle the salt and chili powder over the pork. Heat the oil in a large skillet over high heat.

add the pork and brown on all sides. Transfer the meat to the insert of a 5- to 7-quart slow cooker. Add the garlic, onion, chile, and cumin to the same skillet and sauté until the onion is softened, 5 to 7 minutes.

add the tomatoes and cook until soft, scraping up any browned bits from the bottom of the pan. Put the sauce, browned pork, and corn in the slow cooker and stir to combine. Cover the slow cooker and cook on high for 4 hours, until the meat is tender. When the meat is cooked through and tender, make the crust.

combine the cornmeal, sugar, flour, and baking powder in a mixing bowl and stir to combine, whisking to aerate the flour. In another bowl, add the butter, milk, and eggs and lightly beat.

add the wet ingredients to the dry and stir until the batter is smooth. Fold in the cheese and Tabasco. Skim off any fat from the casserole and spread the cornmeal mixture over the meat.

cover and cook on high for an additional 1 hour, until the cornbread is cooked through or when a skewer inserted into the center comes out clean, without any crumbs. Remove the cover and cook for an additional 30 to 45 minutes.

serve from the cooker set on warm.

serves 6–8

Chicken is on American tables three to four nights a week; chicken and turkey make terrific choices for the slow cooker. For dinner, boneless cuts are my first choice because they can be served directly from the slow cooker. Poultry on the bone, after cooking for such a long time, falls off and becomes a nuisance when serving. Dark meat absorbs liquid and becomes tender and succulent when simmered for hours. Flavors from around the globe turn bland and dry chicken breasts, with the addition of aromatic vegetables and herbs, into main courses that will become family favorites. Turkey is also terrific in the slow cooker, absorbing flavors and becoming succulent and juicy. With turkey parts widely available, turkey can slow cook many nights of the week. In many recipes I instruct you to remove the skin from the chicken—this is because the skin adds extra fat to the dish, and it also acts as a tourniquet, making the chicken buckle during cooking. Use a pair of kitchen scissors to snip off the skin and discard it.

Known as “Grandma’s Chicken” in my house, this chicken dish is flavored with bacon, rosemary, and balsamic vinegar, and incorporates Yukon gold potatoes for a one-pot dish that will have everyone hanging around the slow cooker waiting for it to be done. I’ve chosen meaty chicken thighs for this dish, but you can use a cut-up whole chicken, if you would prefer—just make sure to remove most of the skin.

6 medium Yukon gold potatoes, quartered

8 strips bacon, cut into ½-inch pieces

8 chicken thighs, skin removed

Salt and freshly ground black pepper

2 tablespoons finely chopped fresh rosemary

8 cloves garlic, quartered

1 cup balsamic vinegar

½ cup chicken broth

Salt and freshly ground black pepper

put the potatoes in the insert of a 5- to 7-quart slow cooker. Cook the bacon in a large skillet over medium heat until crisp and remove it to paper towels to drain, leaving the drippings in the pan.

sprinkle the chicken evenly with 1½ teaspoons salt and ½ teaspoon pepper and add to the bacon drippings.

brown the chicken on all sides, 12 to 15 minutes. Add the rosemary and garlic and sauté for 1 to 2 minutes. Deglaze the skillet with the vinegar, scraping any browned bits from the bottom, and transfer the contents of the skillet to the slowcooker insert.

add the broth. Cover and cook on high for 3 hours or on low for 5 to 6 hours, until the chicken and potatoes are tender. Season with salt and pepper.

sprinkle the reserved bacon over the top of the chicken and potatoes before serving.

serves 6–8

The flavors of Provence combine in this delicious slow-cooker entrée, which turns your kitchen into a French bistro for the night. The thighs soak up the garlic, red wine, and thyme-flavored tomato sauce that is delicious served over potatoes, pasta, or rice.

10 chicken thighs, skin removed

1½ teaspoons salt

½ teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

2 medium onions, coarsely chopped

3 cloves garlic, minced

2 teaspoons dried thyme

1 cup red wine

One 14- to 15-ounce can crushed tomatoes, with their juice

½ cup finely chopped fresh Italian parsley

sprinkle the chicken evenly with the salt and pepper. Heat the oil in a large skillet over medium heat. Add the chicken and brown on all sides.

transfer the browned meat to the insert of a 5- to 7-quart slow cooker. Melt the butter in the same skillet. Add the onions, garlic, and thyme and sauté until the onion is softened, about 5 minutes.

add the wine and tomatoes and scrape up any browned bits from the bottom of the skillet. Transfer the contents of the pan to the slow-cooker insert. Cover and cook on low for 6 to 8 hours, until the chicken is cooked through and tender, falling off the bone. Skim off any fat from the top of the sauce.

stir in the parsley and serve from the cooker set on warm.

serves 6–8

Smoky bacon, fragrant smoked paprika, and confetti-colored bell peppers make this chicken dish a great change of pace during the week. I like it served over buttered noodles.

6 strips thick-cut bacon, cut into 1-inch pieces

10 chicken thighs, skin removed

1½ teaspoons salt

½ teaspoon freshly ground black pepper

2 tablespoons olive oil

2 medium onions, cut into half rounds

2 medium red bell peppers, seeded and cut into ½-inch-thick slices

1 medium yellow bell pepper, seeded and cut into ½-inch-thick slices

1 medium orange bell pepper, seeded and cut into ½-inch-thick slices

2 cloves garlic, minced

1½ teaspoons smoked paprika

One 14- to 15-ounce can double-strength chicken broth (not diluted)

One 14- to 15-ounce can chopped tomatoes, drained

½ cup finely chopped fresh Italian parsley

cook the bacon in a large skillet over medium heat until crisp and remove it to paper towels to drain, leaving the drippings in the pan.

sprinkle the chicken evenly with the salt and pepper and add to the bacon drippings. Brown the chicken on all sides, about 7 to 10 minutes.

transfer the browned chicken pieces to the insert of a 5- to 7-quart slow cooker. Heat the oil in the same skillet over medium-high heat. Add the onions, bell peppers, and garlic and sauté until the vegetables begin to soften, 4 to 6 minutes. Add the paprika and sauté for 2 minutes. Add the broth and scrape up any browned bits from the bottom of the skillet.

transfer the contents of the skillet to the slow-cooker insert. Add the tomatoes and stir to combine. Cover and cook on low for 6 to 8 hours, until the chicken is cooked through and tender. Skim off any fat from the top of the sauce.

stir in the reserved bacon and the parsley and serve from the cooker set on warm.

serves 6–8

Chicken cacciatore, or hunter’s-style chicken, varies region to region in Italy, where it originates. This is a recipe given to me by a friend from Naples, where tomatoes and oregano are staples of regional cooking.

4 tablespoons extra-virgin olive oil

1 pound cremini mushrooms, quartered

2 teaspoons salt

Pinch red pepper flakes

1 teaspoon dried oregano

3 cloves garlic, minced

¼ cup dried porcini mushrooms, crumbled

¼ cup red wine

One 28- to 32-ounce can crushed tomatoes, with their juice

10 chicken thighs, skin and bones removed

heat 2 tablespoons of the oil in a large skillet over high heat. Add the mushrooms, 1 teaspoon of the salt, red pepper flakes, oregano, and garlic and sauté until the liquid in the pan has evaporated, about 7 to 10 minutes.

add the porcinis and the wine to a small bowl and allow the porcinis to soften. Add the wine mixture and the tomatoes to the skillet.

transfer the contents of the pan to the insert of a 5- to 7-quart slow cooker.

sprinkle the chicken evenly with the remaining 1 teaspoon salt. Heat the remaining 2 tablespoons oil in the same skillet over high heat. Add the chicken to the skillet and brown on all sides, 15 to 20 minutes.

transfer the browned meat to the slow-cooker insert, submerging it in the sauce. Cover and cook on low for 4 to 5 hours, until the chicken is tender and cooked through. Skim off any fat from the top of the sauce.

serve from the cooker set on warm.

serves 6–8

In this dish, meaty chicken legs absorb a sugar-and-spice barbecue sauce and slowcook to tender perfection. They are messy to eat but well worth licking every finger! If you don’t want to make your own barbecue sauce, you can substitute your favorite one.

10 chicken legs, skin removed

1 teaspoon salt

½ teaspoon freshly ground black pepper

2 tablespoons unsalted butter

1 medium onion, finely chopped

1 clove garlic, minced

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1½ cups ketchup

½ cup chicken broth

½ cup firmly packed light brown sugar

¼ cup molasses

½ teaspoon hot sauce

spray the insert of a 5- to 7-quart slow cooker with nonstick cooking spray, or line it with a slow-cooker liner according to the manufacturer’s directions.

sprinkle the chicken legs evenly with the salt and pepper and transfer to the slow-cooker insert.

melt the butter in a large saucepan over medium-high heat. Add the onion and garlic and sauté until the onion is softened, about 3 minutes.

add the remaining ingredients and stir to combine. Pour the sauce over the chicken. Cook on low for 8 hours, until the chicken is tender and cooked through. Remove the cover from the slow cooker and skim off any fat.

serve the chicken from the cooker set on warm.

serves 8