[2017] Slow Cooker Cookbook
Page 19
After this, sprinkle the meat with the mustard, salt, oregano, and lemon juice.
Chop the peeled onion and add it in the slow cooker too.
Close the slow cooker lid and cook the dish for 9 hours on LOW.
When the time is over – strain the chicken breast and shred it carefully.
Chop the fresh basil and combine it with the shredded chicken.
Then add the 4 tablespoons of the remaining liquid from the slow cooker and stir it well.
After this spread the pita bread with the prepared chicken mixture.
Enjoy!
Nutrition: calories 237, fat 12.6, fiber 3, carbs 19.21, protein 13
Chocolate nuts
Prep time: 10 minutes
Cooking time: 2 hours 10 minutes
Servings: 4
Ingredients:5 oz dark chocolate
5 oz milk chocolate
1 cup walnuts halves
2 teaspoon tablespoon heavy cream
¼ teaspoon vanilla extract
Directions:
Chop the dark chocolate and milk chocolate and place them in the slow cooker.
Add heavy cream and vanilla extract.
After this, close the slow cooker lid and cook the chocolate on HIGH for 2 hours or till the mixture is homogenous.
Then add the walnuts halves and stir them carefully.
Cook the dish for 10 minutes on HIGH.
After this, cover the tray with the parchment and transfer the chocolate nuts there.
Make the dry well – till the chocolate is hard.
Enjoy!
Nutrition: calories 521, fat 35.1, fiber 5, carbs 45.16, protein 8
Slow Cooker Fudge
Prep time: 10 minutes
Cooking time: 5 hours
Servings: 7
Ingredients:5 oz condensed milk
10 oz chocolate
½ teaspoon vanilla extract
1 oz butter
¼ teaspoon cinnamon
Directions:
Chop the chocolate roughly and place it in the slow cooker bowl.
Add the condensed milk and vanilla extract.
After this, add butter and cinnamon.
Close the slow cooker lid and cook the mixture on LOW for 5 hours.
Stir the chocolate mixture every 30 minutes.
Then pour the chocolate mixture in the square form and flatten it well with the help of the spatula.
Place the mixture in the freezer and freeze it.
Cut the prepared fudge into the squares.
Enjoy!
Nutrition: calories 317156, fat 4.4, fiber 1, carbs 27.45, protein 2
Nutella Granola
Prep time: 15 minutes
Cooking time: 3 hours 30 minutes
Servings: 6
Ingredients:2 tablespoon Nutella
2 tablespoon honey
1 tablespoon raisins
1 cup granola
5 tablespoon pumpkin puree
1 teaspoon cinnamon
½ teaspoon ground ginger
1 teaspoon ground cardamom
3 tablespoon olive oil
3 tablespoon sunflower seeds
Directions:
Place the granola in the slow cooker.
Add raisins, pumpkin puree, cinnamon, ground ginger, ground cardamom, and sunflower seeds.
Mix the mixture gently and close the slow cooker lid.
Cook the mixture on LOW for 3 hours.
Meanwhile, combine Nutella, honey, and olive oil together.
Mix the mixture until homogenous.
When the time is over – pour the honey mixture into the slow cooker and stir it carefully.
After this, close the slow cooker lid and cook the dish for 30 minutes on LOW.
Then transfer the granola mixture into the bowl and add the sunflower seeds.
Mix it well.
Chill the mixture well and separate it into 6 servings.
Enjoy!
Nutrition: calories 372, fat 25.1, fiber 3, carbs 32.2, protein 6
Oatmeal-Raisin Bars
Prep time: 20 minutes
Cooking time: 6 hours
Servings: 6
Ingredients:1 cup oatmeal
1 tablespoon prunes
1 egg
¼ cup flour
1 tablespoon pumpkin seeds
3 tablespoon raisins
¼ cup milk
¼ teaspoon ground cinnamon
¼ teaspoon olive oil
Directions:
Beat the egg in the mixing bowl and whisk it.
Add the milk and ground cinnamon.
Stir it gently.
After this, crush the pumpkin seeds and combine them with the oatmeal and raisins.
Add the mixture to the whisked egg liquid.
After this, add flour, prunes, and knead the non-sticky dough.
After this, spray the slow cooker bowl with the olive oil.
Place the prepared dough in the slow cooker vessel and flatten it well.
Close the lid and cook the dish for 6 hours on LOW.
Then remove the prepared dish from the slow cooker and cut it into the serving bars with the help of the knife.
Chill the bars carefully.
Enjoy!
Nutrition: calories 92, fat 3.2, fiber 1, carbs 12.7, protein 4
Chicken Nachos
Prep time: 20 minutes
Cooking time: 4 hours
Servings: 10
Ingredients:1 tablespoon taco seasoning
16 oz chicken breast, boneless
1 teaspoon salt
1 teaspoon paprika
1 avocado, pitted
1 chili pepper
1 tablespoon chives
6 oz Cheddar cheese
2 tablespoon salsa
1 teaspoon minced garlic
4 tablespoon tomato sauce
1 teaspoon thyme
7 oz tortilla chips
1 onion
Directions:
Combine the salt, taco seasoning, paprika, and thyme in the shallow bowl.
Stir the mixture.
After this, place the chicken breast in the slow cooker.
Sprinkle the chicken with the spice mixture.
After this, add minced garlic, salsa, and tomato sauce.
Chop the chili pepper and onion.
After this, add the chopped vegetables in the slow cooker bowl and close the lid.
Cook the dish on HIGH for 4 hours.
After this, shred the chicken breast with the help of 2 forks.
Then, shred Cheddar cheese.
Place the tortilla chip on the serving plate.
After this, cover it with the shredded chicken mixture.
Sprinkle the dish with the cheese and chives.
Peel the avocado and chop it into pieces.
Sprinkle the prepared meal with the chopped avocado.
Enjoy!
Nutrition: calories 249, fat 11.8, fiber 3, carbs 21.56, protein 14
Meat Balls with Cheese
Prep time: 20 minutes
Cooking time: 9 hours
Servings: 9
Ingredients:10 oz ground pork
1 tablespoon minced garlic
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon paprika
1 teaspoon oregano
6 oz Romano cheese
1 cup panko bread crumbs
1 teaspoon chili flakes
1 egg
2 teaspoon milk
1 teaspoon olive oil
Directions:
Toss the ground pork in the big bowl.
Add minced garlic, ground black pepper, salt, paprika, oregano, and chili flakes.
After this beat the egg in the meat mixture.
Add milk and mix it up with the help of the fingertips.
Cut the hard cheese into the medium cubes.
After this, make the medium ball from the meat mixture and put the cheese cube inside the meatballs.
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sp; Coat the prepared cheese meatballs with the panko bread crumbs.
After this, spray the slow cooker bowl inside with the olive oil.
Place the snack in the slow cooker and close the lid.
Cook the dish on LOW for 9 hours.
When the snack is cooked – let it chill little and serve immediately.
Nutrition: calories 167, fat 9.2, fiber 0, carbs 3.92, protein 17
Bean Dip
Prep time: 10 minutes
Cooking time: 6 hours
Servings: 8
Ingredients:10 oz refried beans
1 tablespoon pesto sauce
1 teaspoon salt
7 oz Cheddar cheese
1 teaspoon paprika
1 cup salsa
4 tablespoon sour cream
2-ounce cream cheese
1 teaspoon dried dill
Directions:
Combine the pesto sauce and salsa together.
Add salt, sour cream, cream cheese, and dried dill.
After this, add paprika and whisk the mixture with the help of the hand whisker.
Then shred Cheddar cheese.
Place the salsa mixture in the slow cooker.
Add the shredded cheese and refried beans.
After this, close the slow cooker lid and cook the dip on LOW for 6 hours.
Stir the dish once during the cooking.
When the dip is cooked – blend it gently with the help of the hand blender.
Transfer the dish to the bowl and chill it.
Serve the snack with tortillas.
Enjoy!
Nutrition: calories 102, fat 6.3, fiber 1, carbs 7.43, protein 5
Cayenne Pepper Shrimps
Prep time: 15 minutes
Cooking time: 25 hours
Servings: 5
Ingredients:1 teaspoon sage
1 tablespoon piri piri
1 teaspoon thyme
1 tablespoon cayenne pepper
2 tablespoon heavy cream
1 teaspoon salt
¼ cup butter
1-pound shrimps
½ cup fresh parsley
Directions:
Combine the butter with the sage, piri piri, thyme, cayenne pepper, heavy cream, and salt.
Churn the mixture until you get the homogenous texture.
Then place the churned butter mixture in the slow cooker.
Close the lid and cook the mixture for 10 minutes on HIGH. You should get the melted fragrant mixture.
Meanwhile, peel the shrimps.
Add the peeled shrimps in the slow cooker.
Stir the shrimps carefully and close the slow cooker lid.
Cook the shrimps for 15 minutes on HIGH.
When the seafood is cooked – transfer the snack into the serving plate and sprinkle with the remaining spicy sauce.
Enjoy!
Nutrition: calories 199, fat 12.9, fiber 1, carbs 1.28, protein 19
Marsala Mushrooms
Prep time: 15 minutes
Cooking time: 12 hours 20 minutes
Servings: 6
Ingredients:4 oz marsala
8 oz button mushrooms
½ cup fresh dill
2 oz shallot
3 oz chicken stock
5 oz cream, whipped
1 oz potato starch
3 garlic cloves
3 oz Cheddar cheese
1 teaspoon salt
½ teaspoon paprika
Directions:
Wash the button mushrooms and place in the slow cooker.
Peel the shallot and chop it.
Peel the garlic and slice it.
Combine the chopped shallot, sliced garlic, salt, and paprika together.
Stir the mixture.
After this, chop the fresh dill.
Combine the Marsala and chicken stock in the separate bowl and stir it well.
After this, sprinkle the mushrooms with the chopped shallot and sliced garlic.
Then pour the chicken stock liquid and close the slow cooker lid.
Cook the dish on LOW for 12 hours.
Meanwhile, combine the whipped cream and chopped fresh dill together.
Grate Cheddar cheese and add it in the heavy cream liquid.
Add the potato starch.
Stir it lightly.
When the time is over – sprinkle the Marsala button mushrooms with the shipped cream sauce.
Close the slow cooker lid and cook it for 20 minutes on HIGH.
Serve the dish immediately.
Nutrition: calories 254, fat 10.3, fiber 5, carbs 35.7, protein 9
Rosemary Finger Potatoes
Prep time: 16 minutes
Cooking time: 11 hours
Servings: 15
Ingredients:2 lb. finger potato
8 oz bacon
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika
3 tablespoon butter
1 teaspoon dried dill
1 tablespoon rosemary
Directions:
Wash the finger potatoes carefully.
Butter the slow cooker vessel and make the layer of the washed finger potatoes there.
Combine the onion powder, chili powder, garlic powder, paprika, and dried dill together in the separate bowl. Stir it lightly.
After this, sprinkle the layer of the finger potatoes with the spice mixture.
Then slice the bacon and combine it with the rosemary.
Cover the finger potatoes with the sliced bacon and close the slow cooker lid.
Cook the dish on LOW for 11 hours.
Serve the snack immediately.
Enjoy!
Nutrition: calories 117, fat 6.9, fiber 2, carbs 12.07, protein 3
Chili Pepper Dip
Prep time: 15 minutes
Cooking time: 9 hours
Servings: 8
Ingredients:4 chili pepper
7 oz Monterey cheese
3 tablespoon cream cheese
1 tablespoon onion powder
3 tablespoon dried dill
3 oz butter
1 tablespoon cornstarch
1 tablespoon flour
¼ teaspoon salt
Directions:
Wash the chili peppers and discard the seeds.
After this, chop the chili peppers and put them in a blender.
Add onion powder, dried dill, and salt.
Add butter and blend the chili mixture until it is homogenous.
After this, place the blended mixture in the slow cooker.
Add cream cheese, flour, and cornstarch.
Stir it.
Add Monterey cheese and close the slow cooker lid.
Cook the dip on LOW for 9 hours. Stir it every hour with the help of the spatula.
When the dish is cooked – transfer it to the bowl.
Serve the dip with the tortillas.
Enjoy!
Nutrition: calories 212, fat 18.2, fiber 1, carbs 6.06, protein 8
Snack Chickpea
Prep time: 15 minutes
Cooking time: 4 hours
Servings: 9
Ingredients:1-pound chickpea, canned
4 oz white onion
1 tablespoon minced garlic
1 tablespoon chili flakes
½ teaspoon thyme
½ teaspoon ground coriander
1 teaspoon salt
12 oz chicken stock
½ cup fresh dill
1 teaspoon butter
3 tablespoon bread crumbs
Directions:
Peel the white onion and grate it.
Combine the grated onion with the minced garlic, chili flakes, thyme, ground cinnamon, salt, and butter.
Mix the mixture up gently.
Put the canned chickpeas in the slow cooker.
Add the chicken stock and grated onion mass.
Then close the slow cooker lid and cook the dish on HIGH for 4 hours.
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br /> Meanwhile, wash the fresh dill and chop it.
When the chickpeas are cooked – strain the excess liquid and place the dish in the big bowl.
Sprinkle it with the bread crumbs and chopped fresh dill.
Stir it carefully.
Serve the snack.
Nutrition: calories 270, fat 5.3, fiber 7, carbs 44.09, protein 13
Shiitake Mushroom Bites
Prep time: 25 minutes
Cooking time: 5 hours
Servings: 10
Ingredients:7 oz shiitake mushroom
2 eggs
1 tablespoon cream cheese
3 tablespoon panko bread crumbs
2 tablespoon flour
1 teaspoon minced garlic
1 teaspoon salt
½ teaspoon chili flakes
1 teaspoon olive oil
1 teaspoon ground coriander
½ teaspoon nutmeg
1 tablespoon almond flour
1 teaspoon butter
Directions:
Chop the shiitake mushrooms and put them in the skillet.
Sprinkle the mushrooms with the salt, minced garlic, chili flakes, olive oil, ground coriander, and nutmeg.
Roast the shiitake mushrooms for 5 minutes on the medium heat.
After this, beat the eggs in the bowl and whisk them.
Add cream cheese, flour. And bread crumbs.
After this, add the shiitake mushroom mixture and butter.
Knead the homogenous dough. Add more flour if the dough is sticky.