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RECIPES
CHICKEN CACCIATORE
Serves 4-8
2-3 onions, thinly sliced ½ cup dry white wine or broth
2-4 pounds chicken (breasts 20 pitted Kalamata olives, chopped coarsely
or thighs), skinned 2 tablespoons capers
Kosher salt and pepper 1 bunch fresh parsley or basil,
5 cloves garlic, minced stemmed and coarsely chopped
Cooked pasta 1 28-ounce can plum tomatoes, chopped
1. Place sliced onion in Crock-Pot
®
slow cooker and cover with chicken.
2. In a bowl, stir tomatoes, salt, pepper, garlic and white
wine together. Pour over chicken.
3. Cover and cook on Low for 5-6 hours or on High for 3-4
hours or, or until chicken is tender.
4. Stir in capers, olives and herbs just before serving.
5. Serve over cooked pasta.
Note: Cooking chicken on the bone versus boneless will
increase cook time about 30 minutes to 1 hour.
CHILI
Serves 6-8
2 large onions, chopped 1 14-ounce can diced tomatoes
5-6 cloves garlic, minced 2 jalapeños, seeded and minced
2 green peppers, chopped 1 tablespoon cumin
1 teaspoon cayenne pepper 2-3 pounds ground beef, cooked and drained
½ cup beef broth 2 14-ounce cans red, black or white beans,
rinsed and drained
1. Add all ingredients to Crock-Pot
®
slow cooker.
2. Cover and cook on Low for 8-9 hours or on High for 4-5 hours.
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BEEF BOURGUIGNON
Serves 6-8
3 tablespoons flour 2 cups red or Burgundy wine
Kosher salt and pepper 1 tablespoon tomato paste
3 pounds beef chuck, cut 2 cloves garlic, minced
into 1-inch cubes 3 large carrots, peeled and sliced
1 medium onion, sliced 3 sprigs fresh thyme, stemmed
1 bay leaf 1 10-ounce can beef broth
6 strips cooked bacon, 1 pound fresh mushrooms, sliced
cut into 1-2 inch pieces 2 large potatoes, cut into 1-inch pieces
1. Coat beef in flour seasoned with salt and pepper. Sear
beef in a skillet on stovetop (optional).
2. Place meat in Crock-Pot
®
slow cooker and add remaining
ingredients.
3. Cover and cook on Low for 8-10 hours or on High for 5-7
hours, or until meat is tender.
LEMON HERB ROASTED CHICKEN
Serves 4-6
4-6 pound roasting chicken ½ teaspoon Kosher salt
½ cup onion, chopped 2 tablespoons fresh parsley
1-2 tablespoons butter ½ teaspoon dried thyme
Juice of one lemon ⅓ teaspoon paprika
1. Place the onion in the cavity of the chicken and rub the
skin with butter. Place chicken in Crock-Pot
®
slow cooker.
2. Squeeze lemon juice over chicken and sprinkle with
remaining seasonings. Cover and cook on Low 8-10 hours
or on High 4-5 hours.
RECIPESRECIPES
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