By Alesha Damerville
Photo credit: visual hunt
Warm your hearts and bellies with these set it and forget it slow cooker recipes provided by the staff at Steamboat Magazine.
Alesha Damerville (courtesy of her mom, Lisa Chapman)
Fall-Off-the-Bone BBQ Ribs
2.5 to 3 lbs pork ribs
1. Remove the skin (silvery membrane) from the pork ribs.
2. Season ribs generously with salt, pepper, onion powder, granulated garlic and paprika.
3. Stand ribs in crock pot add 2 cups of water.
4. Cook on high for 4 hours or for 8 hours on low.
5. Remove, place on baking sheet and cover in barbecue sauce.
6. Broil for 3 to 5 minutes, until the barbecue sauce begins to caramelize.
Classic Slow Cooker Beef Pot Roast
2 tbsp vegetable oil
Salt and pepper to taste
All-purpose flour as needed
1 “7-bone” beef pot roast (about 5 pounds)
8 oz sliced mushrooms
1 onion, chopped
2 cloves garlic, minced
1 tbsp butter
1 1/2 tbsp flour
1 tbsp tomato paste
2 1/2 cups chicken broth
3 carrots, cut in chunks
2 ribs celery, cut in chunks
A few sprigs of rosemary and thyme
1. Season both sides of roast with salt and pepper. Sprinkle with flour until coated, and pat it into the meat. Shake off any excess.
2. Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides until well browned. Remove from the skillet and set aside.
3. Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
4. Stir in onion; cook until onions are translucent and begin to brown. Add garlic and stir for about a minute.
5. Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
6. Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
7. Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
8. Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork-tender.
9. Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste, and serve.
Danielle Lyn Hubler
Crock Pot Chicken and Dumplings
1 large onion , diced
1 can (10.5 oz) cream of celery soup
1 can (10.5 oz) cream of chicken soup
1 tablespoon fresh parsley
1 teaspoon poultry seasoning
Black pepper to taste
4 skinless boneless chicken breasts
2 cups low sodium chicken broth
2 cups frozen vegetables or peas and carrots, defrosted
1 can (8 pieces) refrigerated biscuits (Buttermilk, Country or Homestyle)
1. Add onion to 6-quart crock pot and top with chicken breasts.
2. In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper. Spread over chicken breasts. Top with chicken broth and cook on high 5 hours.
3. Approximately 1 hour (I allow 60-90 minutes) before serving (after 4 hours of cooking time), roll each biscuit thin and flat. Cut into 4 strips. Add vegetables to the slow cooker and stir. Add biscuit strips on top. Replace lid as quickly as possible.
4. Remove chicken breasts and slightly shred. Add back into slow cooker and stir (this will break up the dumplings somewhat, which is ok). Let cook an additional 10 minutes and serve.
Tom Kha Yum Soup
1 lb chicken, cut into bite-sized pieces
2 14oz cans full-fat coconut milk
2 1/4 cups chicken broth
1 can diced tomatoes
1/2 large onion, sliced
2 tbsp red curry paste
1 T ginger, peeled and sliced
2 tbsp fish sauce
2 tbsp lime juice
2 cups mushrooms, sliced
1 can water chestnuts (optional)
1 bunch cilantro, for serving
1. Place chicken into bottom of crockpot, then add all other ingredients into crockpot except mushrooms and cilantro.
2. Cook for 5-6 hours.
3. Put mushrooms in 20 minutes before end of cooking time.
4. Serve with a handful of cilantro.