Slow-Cooker Asian Short Ribs

This is an Americanized version of korean galbi-jim. I usually skip step 4 and just drizzle the sesame oil in the sauce. My brother loves this dish.

Slow-Cooker Asian Short Ribs

Makes 4 servings
Hands-on Time: 0hr 20m
Total Time: 7hr 50m

Ingredients
1/2 cup low-sodium soy sauce
1/3 cup brown sugar
1/4 cup rice vinegar
2 cloves garlic, peeled and smashed
1 tablespoon grated fresh ginger
1/2 teaspoon crushed red pepper
8 beef short ribs (about 4 pounds)
4 medium carrots, peeled and halved crosswise
1 small green cabbage (about 1 pound), quartered
2 tablespoons cornstarch
1 tablespoon sesame oil
4 scallions, thinly sliced (optional)

Directions
1. In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger, and red pepper. Add the short ribs and carrots and arrange in a single layer. Lay the cabbage on top.

2. Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours―see note below), until the meat is tender and easily pulls away from the bone.

3. Transfer the cabbage, short ribs, and carrots to plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard.

4. If the slow cooker is on the low setting, turn it to high. In a small bowl, whisk together the cornstarch with 1 tablespoon of water until smooth. Whisk into the cooking liquid and cook until thickened, 2 to 3 minutes. Stir in the sesame oil. Spoon the sauce over the short ribs and vegetables and sprinkle with the scallions (if using).

5. Note: Because different slow-cooker models cook at different rates, the total time is presented as a range. Check for doneness at the low end of the range (but not before, or the escaping heat will slow the cooking). If the food is not done, continue cooking to the end of the suggested range.

Slow Cooker Pepper Steak

Prep Time: 20 Min
Cook Time: 4 Hrs 10 Min

Original Recipe Yield 6 servings

Ingredients

2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt

Directions

1. Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
I actually soaked the beef in cold water while I did step 2 and 3 to drain all of the blood. Then I paper-toweled the pieces very well, seasoned, and then browned them.
2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
I used a green pepper and a red pepper just for aesthetics. I did not use the salt and it was fine. The soy sauce makes up for it. I also cut 5 pieces of garlic and stuck them in there.
3. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

Slow Cooker Chicken and Dumplings

This was tonight's dinner and one of my favs. It's a great comfort dish. Not the best picture but I haven't made anything out of the slow cooker that looked picture-worthy. Anyway, I've italicized my adjustments to the original recipe I found on allrecipes.com. I just used some of the suggestions people posted underneath.

Prep Time: 10 Min
Cook Time: 6 Hrs

Original Recipe Yield 8 servings

Ingredients

4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Directions

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
I season the chicken with poultry season, salt and pepper. I also use a can of cream of chicken and cream of mushroom or celery. I also chop up some celery (2-3), carrots (2), potatoes (1), frozen peas (1/2 a bag), frozen corn (1/2 a bag). And instead of water, I use low sodium, organic chicken broth.
2. Cover, and cook for 5 to 6 hours on High.
3. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
First, rip up the chicken with a fork so the insides get a bit of the sauce too. I usually add the dough about an hour or so before the end. I just tear it and push them under the broth.

Slow-Cooker Seafood Gumbo

Makes 6 servings
Hands-on Time: 0hr 25m
Total Time: 5hr 55m

Ingredients
1/2 pound sliced bacon, diced
2 stalks celery, sliced (1 1/2 cups)
1 medium onion, sliced (1 cup)
1 green pepper, chopped (1 1/2 cups)
2 garlic cloves, minced
2 cups chicken broth
1 14-ounce can diced tomatoes
2 tablespoons Worcestershire sauce
2 teaspoons kosher salt
1 teaspoon dried thyme leaves
1 pound large raw shrimp, cleaned
1 pound fresh or frozen crabmeat
1 10-ounce box frozen okra, thawed and sliced crosswise into 1/2-inch pieces

Directions
1. In a large skillet, over medium heat, cook the bacon until crisp. With a slotted spoon, transfer the bacon to a 4- to 6-quart slow cooker.

2. Discard all but a thin coating of fat from the skillet. Add the celery, onion, green pepper, and garlic to the skillet and cook over medium heat, stirring frequently, until the vegetables are tender, about 10 minutes. Spoon the vegetables into the cooker and add the broth, tomatoes (with their liquid), Worcestershire, salt, and thyme.

3. Cover and cook on low heat for 4 hours, or on high for 2 hours. Add the shrimp, crabmeat, and okra, and cook 1 hour longer on low heat or 1/2 hour longer on high.

I substituted a lb of frozen scallops for the crab and it was just as good. I also bought easy-peel frozen shrimp and it was fine too. Yummy broth!

Slow Cooker Spinach Lasagna

Just made this last night and it was DELISH! I should have taken a picture. The only thing is, it's hard to get out of the slow cooker without it looking like a total mess. That doesn't matter though but don't make it if you're looking for something pretty to eat.

Ingredients

* 1 lb ground beef or turkey, browned and drained
* 8 lasagna noodles, uncooked
* 1 (28 ounce) jar spaghetti sauce, any flavor (Prego is my fav)
* 1 teaspoon oregano or italian seasoning
* 1/3 cup water (I just pour a little water into the sauce jar and swish it around and then add it)
* 10 oz package chopped frozen spinach, microwaved and then squeezed very dry
* 15 ounces ricotta cheese
* 2 cups mozzarella cheese, shredded

Directions

1.Break 4 noodles into pieces and place in bottom of greased crock pot.
2.Stir Italian seasoning into browned meat add spaghetti sauce and water. Layer half the tomato sauce/meat mixture on top of the noodles in the crockpot.
3. Combine spinach with ricotta cheese. Spoon all of this mixture on top of meat mixture in crock pot. Top with 1 cup of shredded mozzarella cheese.
4. Add the remaining 4 noodles to the crockpot, then layer with remaining sauce and then finally the remaining mozzarella cheese.
5. Cover and cook on low for 5 hours.

Soy-Ginger Chicken

Gotta love the slow-cooker!


Prep Time 30 minutes
Total Time 6 hours 30 minutes
Yield Serves 4

1/3 cup soy sauce
2 tablespoons dark-brown sugar
5 garlic cloves, thinly sliced
2/3 cup fresh cilantro, chopped, plus sprigs for garnish
1 piece fresh ginger (about 2 inches long), peeled and cut into thin strips
5 scallions, thinly sliced on the diagonal (1 cup packed)
1 tablespoon balsamic vinegar
1 teaspoon ground coriander
1/2 teaspoon ground pepper
4 chicken drumsticks and 4 thighs (about 2 1/2 pounds total), skin removed
2 medium carrots, thinly sliced crosswise
1 tablespoon cornstarch
For Serving cooked white rice

Directions

In a 5- to 6-quart slow cooker, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper. Add chicken and carrots; toss to coat. Cover, and cook on low until chicken is tender, about 6 hours. Using a large spoon, skim off and discard any fat from surface of cooking liquid.

In a 2-cup glass measuring cup, whisk cornstarch with 1 tablespoon water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture. Serve chicken with white rice, and garnish with cilantro sprigs and remaining 1/2 cup scallions.