Slow-Cooker Asian Pork Tacos with Red Cabbage Slaw

Yay, I finally have a new good slow cooker recipe to share!  We tried this on Sunday, and it was a hit!  Which is saying something because my kids love "regular" tacos and are not always keen on something new in their tortilla. 

The problem with getting good flavored meat out of the slow cooker, is that you usually can't.  The strong flavors you start with dilute into blandness as moisture escapes the food and collects in the crock.  One way I see this sidestepped in recipes, is to add something bold and fresh at the end, like vinegar or fresh herbs.  Another way is what I did for this one: skim the fat, and reduce the liquid until it's flavorful again.  Yummmm!  (Too bad I couldn't eat it on my diet, but I did taste the meat, delish, and helped myself to the slaw.)

One more slow-cooker tip: I have come to avoid shredded meat recipes, because shredding the meat is so time-consuming, I hate it!  But I found a genius solution.  Throw that meat in your electric mixer bowl, and "mix" for a few seconds using the paddle attachment.  Voila, shredded meat in the blink of an eye.

Slow-Cooker Asian Pork Tacos with Red Cabbage Slaw 
Makes 4 servings

1 large navel orange
1/4 cup balsamic vinegar
1/4 cup packed dark brown sugar
2 T low-sodium soy sauce
2 cloves garlic, finely chopped
1 T grated fresh ginger (or more)
1/4 tsp crushed red pepper flakes
1 (2.5 lb) pork shoulder, cut into 2-inch pieces
2 T olive oil
Kosher salt
Pepper
1/2 small head red cabbage
1 medium carrot
8 small flour tortillas 
Chopped peanuts, fresh cilantro, and fresh mint, optional, for garnish

1. Using a vegetable peeler, remove 4 strips of zest from the orange (reserve the orange). In a 5- to 6-quart slow cooker, whisk together the vinegar, sugar, soy sauce, garlic, ginger, red pepper, and orange zest.
2. Add the pork and toss to coat. Cook, covered, until the pork is tender and shreds easily, 7 to 8 hours on LOW or 4 to 5 hours on HIGH.
3. Thirty minutes before serving, make the slaw. Squeeze the juice from the orange into a large bowl (you should have about 1/2 cup). Whisk in the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Core and thinly slice the cabbage. Cut the carrot into matchsticks. Add the vegetables to the vinaigrette and toss to combine.
4. Warm the tortillas according to package directions. Using two forks, shred the pork into large pieces (or use the mixer, see note above).  Pour the cooking liquid into a small saucepan.  Allow to settle, and skim the fat with a spoon.  Cook on medium-high until boiling; allow to boil for 5-10 minutes or until reduced by about 1/3 to 1/2, and flavorful.  Gently toss the meat with the reduced liquid.  Fill the tortillas with the pork mixture and top with the slaw.  Garnish with peanuts, mint, and/or cilantro, if desired.

Slow-Cooker Filipino Chicken

You know I have a vested interest in good slow-cooker recipes.  Mostly for ease.  But they have to taste good, which is not a guarantee.  And I recently bought a second crockpot at UNIQUE ($9!) in order to more easily slow cook for the Dinner Swap, so I've been rearing and ready for new recipes.

My friend Heather gave this one to me and it is easy as can possibly be, with amazingly good results.  Browning the chicken is optional; I like it but it adds an extra step.  If you do it, seriously no one will ever guess you cooked them in the crock pot. Sorry I don't have a picture but they are all golden-brown, fall-off-the-bone flavorful.  The sauce ends up with a lot of fat from the chicken, but if you separate or skim it, it is delicious over the chicken and some rice.  The recipe Heather had was slightly too sour for me so I added the brown sugar, and my family, and dinner group, loved it!

Filipino Chicken Adobo (print recipe)
9 to 18 chicken drumsticks (or drumsticks and thighs)
1 cup soy sauce
1 cup cider vinegar
8 cloves garlic, minced
3 to 4 inch piece fresh ginger, sliced or diced
1 bay leaf
2/3 cup brown sugar, divided
Salt and pepper

1.  To brown the chicken, heat a few teaspoons of vegetable oil in a large skillet over medium-high heat.  Sprinkle the chicken with salt and pepper and brown on one side in the hot pan until skin is golden and a little crisp, then turn and brown on the other side, about 4-5 minutes per side.  Remove chicken to slow-cooker bowl.  Continue browning chicken in batches. 

2.  In a large bowl combine soy sauce, vinegar, garlic, ginger and bay leaf.  You can add some ground ginger if you want.  Pour sauce over chicken in bowl.  Sprinkle 1/3 cup brown sugar over the top of chicken.  Cook on LOW for 4 to 6 hours (use the lower time for less chicken, higher time for more.)

3.  When chicken is done, carefully remove it to a platter with tongs.  Some of the meat might fall off the bones (which is delicious but not as pretty)!  Cover platter with foil to keep warm.  Strain the sauce to remove ginger and garlic pieces, and skim the fat off the top or use a fat separator.  Pour the de-fatted sauce into a saucepan and bring to a boil.  Add 1/4 to 1/3 cup more brown sugar to taste, and reduce slightly.  Serve sauce with chicken and hot cooked white or brown rice.

Recipe adapted from my friend Heather Martinez

Slow-Cooker White Chicken Chili

 

Well here's the crowning post of a truly amazing Slow-Cooker Week.  Maybe I'm just saying that because it's my blog.  The truth is, for every recipe I posted this week there were two or more I rejected; so these are all really good.

But that said, this one's the best.  

Here's an explanation from Cook's Country on "why this recipe works":

Bone-in, skin-on chicken thighs added deeper flavor to our Slow-Cooker White Chicken Chili than boneless breasts, especially when we browned them before they went into the cooker. We started with fresh jalapeños to give the chili the extra heat it so desperately needed. Adding pickled jalapeños at the last minute really brought the dish together.

Pureed hominy (dried corn kernels that have been soaked in lye or slaked lime to remove the hull and germ) added body and rich corn flavor to our Slow-Cooker White Chicken Chili that tasters loved. To give the chili extra body, we pureed one can of beans with some broth.

What they said.  You will LOVE this chili.  And if you've never used hominy, like I hadn't, it looks like this and is found with the canned vegetables and beans.  You do NOT want to leave it out of this recipe!

 

And while I'm being bossy, also do not fail to garnish with fresh avocado and squeezes of lime - the best!

Slow-Cooker White Chicken Chili (print recipe)
(Serves 6 to 8)
3 (16-oz.) cans cannellini beans, drained and rinsed
1 (16-oz.) can white hominy, drained and rinsed
3 cups low-sodium chicken broth
Salt and pepper
6 to 8 bone-in, skin on chicken thighs (about 3 pounds), fat trimmed
1 T vegetable oil
2 onions, chopped fine
4 jalapeno chiles, seeded and chopped fine
6 garlic cloves, minced
1 1/2 T ground cumin
2 tsp ground coriander
1/4 cup finely chopped fresh cilantro
2 T drained jarred pickled jalapenos, minced
1 to 2 avacados, diced, for serving
Lime wedges, for serving

BLEND BASE - Puree 1 can beans, hominy, broth, and 3/4 tsp salt in blender until completely smooth.  Pour into slow cooker.

BROWN CHICKEN - Pat chicken dry with paper towels and season with salt and pepper.  Heat oil in large skillet over medium-high heat until just smoking.  Cook thighs, skin-side down, until skin is well browned and fat has rendered, about 5 minutes.  Remove and discard skin, then add thighs to slow cooker.

COOK AROMATICS - Pour off all but 2 T fat from skillet.  Cook onions, chiles, and 1/2 tsp salt until golden brown, stirring occasionally, about 8 minutes.  Add garlic, cumin, and coriander and cook until fragrant, about 30 seconds.  Transfer half of onion mixture to slow cooker; reserve remaining mixture in refrigerator.

FINISH CHILI - Add remaining beans to slow cooker.  Cover and cook on LOW until chicken is tender, about 4 hours.  Transfer chicken to bowl.  When cool enough to handle, discard bones and shred chicken into bite-sized pieces.  Stir cilantro, pickled jalapenos, shredded chicken, and reserved onion mixture into slow cooker and let warm.  Serve topped with diced avocado and a lime wedge for squeezing.

Recipe from Cook's Country, Oct/Nov 2009

Slow-Cooker Pull-Apart Ribs

If you just got served these ribs, you might never even consider they were done in the slow cooker.  That's because after they slow cook to tender perfection, they're slathered with homemade barbecue sauce and grilled to a nice sweet & smoky crust on the outside.  Genius, really.  Way better than the grilled ribs I tried to make a few years ago that were tough and nearly burnt by the time they cooked through. 

But these fell right off the bone and were absolutely perfect.  Four adults devoured them and wanted more, so the only amendment I might make to this recipe is, get another crockpot and double it.  And sorry, you ain't gonna have leftovers.


Pull-Apart Ribs (print recipe)
Makes 1 rack of ribs (about 14)
Rub and Ribs:
2 T dry mustard
2 T paprika
1 T dried oregano
1 tsp seasoned salt
1 T sugar
2 tsp black pepper
1 full rack pork spare ribs (about 4 pounds)
1 bottle (12 ounces) beer OR 1 1/2 cups beef broth

Sauce:
1/3 cup packed light brown sugar
1/3 cup cider vinegar
3 T ketchup

1.  RUB - In a small bowl, stir together dry mustard, paprika, oregano, seasoned salt, sugar and pepper.

2.  RIBS - Remove the ribs from packaging; rinse in cool water.  Pat dry with paper towels.  Cut rack in thirds.  Season ribs with 1/4 cup of the dry rub, pressing on with your hands.  Pour beer or broth and 1 1/2 cups water into slow cooker.  Stack ribs in cooker and cover.  Slow cook on LOW for 9 hours.

3.  Heat gas grill to medium-high or coals in charcoal grill to medium hot.

4.  SAUCE - Place remaining rub, brown sugar, vinegar and ketchup in a small saucepan.  Bring to a boil over high heat.  Reduce heat to medium and simmer 5 minutes, stirring frequently. 

5.  GRILL - Carefully remove ribs from slow cooker.  Baste with sauce.  Grill ribs 6 minutes, turning after 3 minutes.

Recipe from Family Circle, June 2011

Slow-Cooker Lemony Garlic Chicken Thighs

Chicken thighs are perfect for slow cooking and absolutely fall off the bone when they're done.  An abundance of lemon and garlic mellow in the process to a deeply infused flavor, perfect for serving over pasta.  Baby spinach, wilted in at the very end, adds the perfect fresh touch.

Slow-Cooker Lemony Garlic Chicken Thighs (print recipe)

6 bone-in, skinless chicken thighs (about 2 1/4 pounds)
5 garlic cloves, smashed
1 T lemon zest
1/3 cup lemon juice
1/3 cup low-sodium chicken broth
1 T cornstarch
1/4 tsp salt
1/4 tsp black pepper
1 cup packed baby spinach, chopped
8 ounces angel hair pasta

1.  Trim chicken thighs of any excess fat.  Place them in the slow cooker bowl and scatter garlic cloves over top.

2.  In a small bowl, stir together the lemon zest, juice and the chicken broth; pour half of it (about 1/3 cup) into slow cooker.  Cover and cook for 3 hours on HIGH or 5 hours on LOW.

3.  Remove chicken thighs to a platter and keep warm; discard garlic cloves.  In a small bowl, stir together remaining 1/3 cup lemon juice mixture, cornstarch, salt and pepper.  Whisk into slow cooker bowl with chopped spinach and cook another 30 minutes on HIGH or LOW.

4.  Meanwhile, cook pasta according to package directions, about 4 minutes.  Stir in half of sauce from slow cooker bowl into pasta and serve remainder with chicken.

Recipe from Family Circle, August 2010

Slow-Cooker Coconut & Green Curry Pork

  Last spring my friend emailed a bunch of us about spring break coming up.  She set up a bunch of day-outings for us all to join her on, and included a call for crockpot recipes so we could all have dinner waiting when we got home.  One response was this recipe.  

I was so excited to try it; I've always loved Indian curries but I'm relatively new to Thai coconut-type curries.  But what I've had, I've loved.  So I was stoked to try one.  And in the slow cooker!  So lucky!

I made this a couple Sundays ago, to cook while we were at church, and greet us on our homecoming.  It was mouthwateringly fragrant and so satisfying served over hot rice, with a sprinkle of cilantro.  I ate more than I should have, devouring faster than I could register that I was full.  It was that good.

A word about green curry paste.  I'd never used it so I was worried it might be hot; it's not - it's quite mild in this recipe so if you want more heat you'll have to add it.  Great for kids.  Also, I bought a little fancy jar of it at my grocery store for $4.  In the future I'll hit an Asian market - we have so many here! - where I can get it much cheaper, and probably more authentic.  Thekitchn recommends Maesri brand, it comes in a can the size of canned tuna.

Slow Cooker Coconut & Green Curry Pork (print recipe)

serves 6 to 8
Between 2 and 3 pounds pork butt or pork shoulder
Kosher salt and freshly-ground black pepper
2 pounds small red potatoes, scrubbed and cut into fourths
1 tablespoon vegetable oil
1 can Thai green curry paste (4 ounces)
1 can coconut milk (14-15 ounces)
Chopped cilantro or chives, to serve (optional)
Toasted unsweetened coconut, to serve (optional)

1.  Heat the broiler. Cut the pork into four pieces and sprinkle liberally with salt and pepper. Place on a large baking sheet and broil, turning once, for 15 to 20 minutes or until well-browned.

2.  Spread the cut potatoes in the insert of a slow cooker. Sprinkle them lightly with salt and pepper.
While the pork is browning in the oven, fry the curry paste. In a large skillet heat the vegetable oil over medium-high heat. When it is hot, add the curry paste and fry for about 3 to 5 minutes or until the paste smells aromatic and has begun to absorb the oil. Whisk in the coconut milk and cook for another few minutes, or until the coconut milk begins to bubble.

3.  Take the browned pork out of the oven and drain away any liquid fat. Arrange the pork in the slow cooker with the potatoes, and pour the hot green curry and coconut milk mixture over it.

4.  Cook for 6 to 8 hours on LOW. At the end of cooking shred the pork with two forks; it should be meltingly-tender. (Depending on how much fat is released from the pork, the curry sauce will not look thick and creamy; it will probably be thin.)

5.  Taste and season if necessary with salt or soy sauce. Serve with brown rice, and small bowls of chopped cilantro or chives and toasted unsweetened coconut.

Recipe from Faith Durand on thekitchn.com

Slow-Cooker Harvest Chicken & Potatoes

Here's the chicken version of that warm comforting stew we all crave in cold weather.  And let me just say, if you have never tasted the sensory symphony of chicken & thyme, you are in for an exquisite treat.  And this is just as good, or better, warmed later as leftovers.  A sweater, slippers, and a bowl of this is all you need to keep the chill out.

Slow-Cooker Harvest Chicken & Potatoes (print recipe)
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
3 T flour
1/2 tsp salt
1/4 tsp black pepper
12 ounces small new potatoes, scrubbed and halved
2 cups baby carrots, cut into thirds
2 celery stalks, cut into 1/2-inch pieces
1 large onion, chopped
1 can (4 ounces) sliced mushrooms drained (I left this out)
2 cloves garlic, minced
3/4 tsp dried thyme
1/2 tsp dried sage
1 cup low-sodium chicken broth
1 T unsalted butter, softened

1.  In a medium-size bowl, stir together chicken, 2 T of the flour, 1/4 tsp of the salt and the pepper; add to slow cooker.  Stir in potatoes, carrots, celery, onion, mushrooms, garlic, 1/2 tsp of the thyme, the sage, and broth.  Cover and cook on HIGH for 4 hours or on LOW for 6 hours.

2.  In a small bowl, stir together remaining 1 T flour and the butter until a paste forms.  Push the chicken and vegetables to one side and whisk paste, remaining 1/4 tsp each salt and thyme into slow cooker bowl.  Cook 1 more hour until thickened.  Makes 6 servings

Slow-Cooker Chinese-Spiced Brisket

 I bought a small jar of Chinese Five-Spice a few years ago for some cookies I don't think I ever made.  So I was pleased as punch to find a recipe for it, and a slow cooker one at that!  In case you're wondering the five spices are: cinnamon, star anise, anise seed, ginger and cloves. 

This recipe is a great concept, and the meat came out tender and saucy.  The juice was a bit mild so I added a dash of this and that to taste - hoisin sauce, sweet chili sauce, a little more vinegar.  It's hard to think of something better than hot spicy meat over rice when you're really hungry.  Which I always am.

Slow-Cooker Chinese-Spiced Brisket (print recipe)
1 beef brisket, about 3 pounds
1 tsp Chinese Five-Spice
1 large onion, chopped
4 garlic cloves, chopped
1 can (14 1/2 ounces) stewed tomatoes
1 can (14 1/2 ounces) beef broth
1/4 cup rice vinegar
1 T light soy sauce
1 T hoisin sauce
1 can diced water chestnuts
4 chopped scallions, divided
Hot rice, for serving

1.  Coat slow cooker bowl with nonstick cooking spray.  Season brisket with Chinese Five-Spice.  Place in slow cooker.  Scatter onion and garlic over meat.  Combine tomatoes, broth, vinegar, soy sauce and hoisin sauce.  Pour over brisket.

2.  Cover and cook on HIGH for 6 hours or LOW for 9 hours.  Add water chestnuts and half of the chopped scallions during the last 30 minutes of cook time.

3.  Remove meat from slow cooker and cool slightly.  Slice or shred and stir into sauce.

4.  Remove brisket and sauce and serve over hot rice.  Sprinkle more chopped scallions on top.

*If the final flavor isn't strong enough for you, add any of the following to taste: toasted sesame oil, sweet chili sauce, ground ginger, more Chinese Five-Spice, soy sauce, hoisin sauce, vinegar, onion powder, etc.

Recipe adapted from Family Circle, September 2011

Slow-Cooker Rosemary Chicken with White Beans

I'm not sure this picture does it justice, but you have to believe, this dish is gooood.  I think the secret is the combination of rosemary and Italian dressing.  Normally the dressing would be too strong, but all flavors mellow in the slow cooker.  This is usually to a dish's detriment, but in this case it works out, to make a flavorful but not overwhelming sauce for the creamy beans and tender vegetables.  I've given you the original recipe here, from the book that came with my Crockpot, but in my book I've made a note to one-and-a-half or even double the sauce and vegetables because the first time we made this, oh, we wanted more!



Slow-Cooker Rosemary Chicken with White Beans (print recipe)
2 T oil
4 to 6 chicken breast halves (or any skinless chicken pieces would work)
1 cup carrots, sliced
1/2 cup celery, sliced
1 (15-oz.) can Great Northern or other white beans, drained and rinsed
1/2 tsp salt
1/2 tsp pepper
1 tsp rosemary
1/3 cup Italian dressing

In a large skillet, heat the oil and brown the chicken breast.  Remove and drain.  Place carrots, celery and beans in the bottom of the slow cooker and add the chicken breasts.  In a medium bowl, combine the salt, pepper, rosemary and Italian dressing and pour over the food in the slow cooker.  Stir to combine.  Cover; cook on LOW for 8 hours or HIGH for 4 hours.

Slow-Cooker Week (It's Back)

Have I got a treat for you.  It's been a few years since I did a Slow-Cooker Week, but I've recommitted to beefing up my slow-cooker repertoire, and I finally - FINALLY! - have seven good ones to share.  It takes awhile, you know?

I really think any time of year is perfect for slow cookers.  Summer, because they don't overheat your kitchen.  Fall and winter, because they often produce warm, meaty, stew-like comfort food.  Spring, because the weather is great and we want to spend all our time outside, not slaving over dinner.  I just love my slow cooker.

Which is not to say everything it makes is good.  There are way too many mediocre and bad crockpot recipes.  But I think you'll be really pleased with this week's findings.  Sorry vegetarians, this week I've got 4 chicken, 1 beef and 2 pork recipes.  (But just sub in some veggies and you're good.)  I've got Thai, Chinese, Italian, BBQ, Mexican, and more.

It's a good week for slow cooking.  I don't know why.  Maybe because I am going OUT OF TOWN, which almost NEVER happens, and I just feel like having posts go up while I'm gone.  Whatever, enjoy.

Enchilada Crockpot Casserole

I got this recipe from my sister Tona almost 4 years ago and when I came across it in one of my recipe binders I realized I'd never tried it! It looked sooooo good and the perfect thing to make on Sunday while at church. On fast Sunday, even better. Oh, and it was. It was the perfect yummy combination of flavors and totally easy to make from stuff on hand - the only fresh ingredients are scallions and cilantro; everything else you can just stock and make this whenever.

Anyone who, like me, is constantly in search of easy, delicious, interesting, successful, original slow cooker recipes knows that they're actually hard to come by. Lots of recipes out there, but not that many of them are easy AND good. Which is why this one is worth its weight in cornbread.

The whole bottom part is Core but of course the corn bread and cheese topping is not. But when it's the only meal you're eating that day, hey, eat up. I've been working on portion control at mealtimes but with this I ate way past my limit. And it was worth every bite.3 T or 1 small can diced green chiles, divided
1/2 cup of your favorite salsa
3 to 4 chopped scallions
1/2 cup chopped fresh cilantro
2 cups shredded cooked chicken (or omit for vegetarian)
1 can black beans, rinsed and drained
1 can corn with red & green peppers, drained (or 1 1/2 cup frozen)
1 (10 oz.) can enchilada sauce

1/2 cup egg substitute (or 2 eggs)
1 (8.5 oz) package corn muffin mix
2 T chopped roaste red bell pepper
1 1/2 cups (6 oz) shredded Mexican cheese
for garnish - sour cream, more sliced cilantro

1. Place half the chiles and the rest of the ingredients through enchilada sauce into the cooker; stir well. Cover with lid and cook on LOW for 4 hours.

2. Combine the rest of the chiles, corn muffin mix, egg substitute, and chopped red pepper in a bowl. Spoon batter evenly over the bean mixture in the cooker. Cover and cook 1 hour until the crust is done.

3. Sprinkle the cheese over the corn bread, turn off the crockpot and let it sit 5 minutes until the cheese melts. Top each serving with a tablespoon of sour cream and additional cilantro, optional. Makes about 6 servings.

The Year of the Crockpot

Here we go, folks. It's a new year. It's a fresh start. It's...afternoon church. One to 4 pm every Sunday. Somehow that seems like a longer three hours than 9 to 12. Especially in the winter when it gets dark so early. And especially on fast Sunday. With my free time in the morning now instead of in the afternoon on Sunday I'll be doing whatever prep I can so we can eat dinner on time, or as soon as possible after church. And that means using the slow cooker! Aw, twist my arm.

Yesterday I cleaned a whole roaster chicken, and filled the cavity with chopped onions and a pierced clementine (would've done a lemon but I didn't have one.) Drizzled it with olive oil, slid some smashed garlic cloves under the skin, and rubbed it with lots of grill seasoning and Italian seasoning. Put it in the crockpot on HIGH for 6 hours, though I'm sure 4 would have done it. Then I did all the chopping prep work for a cold edamame & radish salad, and if I wasn't on the Core plan I would have thrown some stuff into my bread machine as well. Good thing I didn't because I would have eaten the entire loaf, slathered with melting butter, the minute I stepped in the door. As it was, we were at the table eating dinner 15 minutes after getting home. Love that!

Slow Cooker Week in October was awesome - one recipe a day for a week. Then in December we had a goody recipe a day for a month. Well I don't dare commit to 365 days of crockpot recipes, or even 52, one each Sunday. Some weeks I'm sure we'll have spaghetti, leftovers or cold cereal after church. I'm also a fan of Rachael Ray's 30 Minute Meals, though we all know they take longer than that. But it's hard to beat the ease of a slow cooker, and the warm welcome of cooking smells when you come home. So I'm yet again on the hunt for good recipes. I have about 5 or 6 in the lineup to try, and welcoming more. And of course I'll share the love by posting my keepers. Who knows, I'm so addicted to digital bookmaking, maybe we will have another cookbook by the end of the year.