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RECIPES RECIPES
The secret to moist, tender and juicy chicken meat for eating in Slow Cooker Chicken Pho Soup, is to add the chicken
at the nal stages of cooking. Garnish with shaved onions, fresh bean sprouts, cilantro and a squeeze of lime.
Slow Cooker Chicken Pho Soup (Pho Ga)
Serves: 10 - 12
For the Chicken Pho Broth
• 4 lbs. chicken necks and wing
tips
• 1 onion
• 1 (5-in.) piece of fresh ginger
sliced
• 4 tablespoons whole
coriander seeds
• 8 whole cloves
• 4 whole star anise
• 1 bunch fresh cilantro, stems
only (reserve leaves for
bowls)
• 4 tablespoons sugar
• 4 tablespoons sh sauce
For the Soup Bowls
• 3 lbs. chicken breast or thigh,
boneless, skinless
• 3 lbs. dried rice noodles about
1/4” wide
Garnish
• 4 cups fresh bean sprouts
• 1 cup very thinly sliced onions
red onion or yellowonion•
4 green onions, green tops
only, thinly sliced
• 1 cup fresh cilantro leaves
• 2 - 4 jalapeño or serrano
chilissliced
• 2 limes cut into wedges
• sriracha hot sauce
• hoisin sauce
1. Prepare Pho broth: Place chicken bones and the remaining ingredients into the cooking pot.
2. Add water to ll the cooking pot up to 2/3 full.
3. Slow Cook on HIGH for 4 to 6 hours or on LOW for 8 to 10 hours.
4. 30 to 45 minutes before the broth is nished cooking, add chicken pieces.
5. When chicken is fully cooked, remove, and slice for serving.
6. Soak rice noodles in cool water for 10 minutes. Drain. To cook the noodles, bring a pot
of water to boil and then lower the cool drained noodles into the hot water. Simmer for
1minute. After 1 minute
, the noodles are DONE!!! DO NOT overcook the rice noodles.
7. Strain broth through a cheesecloth-lined colander and discard remnants. Taste broth and adjust
with additional sh sauce and/or sugar if needed.
8. Prepare the garnish for the table.
9. Fill each bowl with chicken slices, bean sprouts, cilantro leaves, red onions and broth.
Servewith sriracha and hoisin sauce on the side.
Beef Brisket with Root Vegetables
Serves: 6 - 10
• 1 (8 - 10 lbs.) beef brisket,
rst-cut
• 1/4 cup vegetable oil
• 1 tablespoon seasoned salt
• 1/2 tablespoon fresh ground
black pepper
• 3 large carrots, diced
• 3 large parsnips, diced
• 1 cup celery root, diced
• 1 onion, halved
• 1 lb. fresh shitake
mushrooms, tops only,
sliced (may substitute dried,
soaked,rinsed)
• 1 head garlic, cut in half
• 1 (28-oz.) can Italian stewed
tomatoes
• 2-1/2 cups beef broth
• 4 tablespoons ketchup
• 4 tablespoons Worcestershire
sauce
• 2 tablespoon soy sauce (or
tamari, if gluten-free)
• 3 tablespoons instant coffee
• 2 tablespoons dried herbs
deProvence
• 2 bay leaves
1. Place the cooking pot directly on the stovetop.
WARNING: This cooking pot is not intended for use on any induction burner.
2. Cut brisket into 2 or 3 pieces. Drizzle brisket pieces liberally with olive oil then season the meat
on all sides with salt and pepper.
3. Add vegetable oil to the cooking pot. (Do not use butter or olive oil as they tend to burn at high
temperatures.) .
4. Sear each brisket piece on medium-high to high heat. When all sides of the brisket are
browned, remove from cooking pot and set aside.
5. Add vegetables: carrots, parsnips, celery root, onion and mushrooms to the cooking pot. When
browned, add the remaining ingredients to the cooking pot. Stir well to loosen all brown bits
from the bottom.
6. Wearing a protective oven mitt, remove cooking pot from heat and place into the base unit.
7. Slow Cook on LOW for 3 to 4 hrs. or on HIGH for 2 to 3 hrs. Check for doneness and continue
to cook 1 additional hour if needed -- until the brisket is fork tender.
8. Remove the brisket to a cutting board and allow to rest for 15 minutes. Strain out the
vegetables. Remove and discard bay leaves.
9. Defat the cooking liquid.
10. Slice brisket across the grain, pour defatted gravy over the brisket and vegetables
beforeserving.
SO-315475_90067_BELLA_ProSeries_10qt Prog Slow Cooker_Best Buy_IM_R9.indd 22-23 2018-07-17 11:10 AM
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