Category Archives: crock pot

slow cooker cassoulet


a slow cooker cassoulet using pork instead of duck

4 lbs pork butt cut into 8-10 chunks
1/2 lb bacon diced
3 onions roughly chopped
2 cups white wine
28 oz  can tomatoes drained and crushed by hand
6 oz can tomato paste
1 cup panko
1 lb spanish chorizo cut into chunks
1 head garlic loose skin removed sliced in half thru the root
2 cups chicken broth
4 cans cannelini or great northern beans
1 tsp kosher salt

in a large saute pan cook the bacon til crisp
remove and set aside
sprinkle the pork with salt and pepper
working in batches brown the pork and add it to the cooker
saute the onions and saute until softened about 8 minutes
add the wine and bring to a boil,cook about 8 minutes till reduced by 1/2
add the tomatos,paste and broth and bring to a boil
pour into the cooker and toss in the garlic,beans  and chorizo

cook on high 6 hours
skim off the fat
stir in the panko and reserved bacon
let sit at room temperature for 30 minutes before serving with either toasted bread or polenta

serves 8


Chicken and sausage crock pot gumbo


a fairly simple but oh so good gumbo,great for a cold winters night (or any time)

1 Lb boneless skinless chicken thighs cubed
12 oz Andouille sausage sliced
14 oz can diced tomatoes
14 oz can chicken broth
1 large green pepper seeded and chopped
1 large onion chopped
2 stalks celery chopped
1 Lb frozen sliced okra
1/4 cup flour
1/4 cup + 1Tbsp oil
3 Tbsp cajun seasoning (I use penzys)

heat 1 Tbsp oil in a large skillet. add the chicken and brown. pour the chicken into the crock pot
add the 1/4 cup oil and the flour to the skillet. cook over medium heat,stirring constantly until its the color of peanut butter. add the green pepper,celery and onion. cook over medium heat until softened (about 7 minutes. add the tomatoes,chicken broth and cajun seasoning. bring to a boil. pour into the crock pot. stir in the okra and the sausage

cook using the high heat setting for 4 hours

serve with rice and hot sauce on the side

Crock Pot Beef Stew


Heres a recipe for beef stew in a crock pot. its great for a sunday meal. after its in the crock pot it doesnt take much attention other than adding a roux to thicken it midway through

3 Lb beef chuck,cut into 1″ cubes
3 carrots cut into rounds
2 leeks (white part only) chopped
1 Onion halved and the cut into thin slices
1/2 pound baby portabella mushrooms sliced
14 1/2 oz can diced tomatoes
6 oz can tomato paste
1 cup white wine
2 bay leaves
3 sprigs fresh rosemary
1/4 cup oil
1/4 cup flour
salt and pepper

season the beef with salt and pepper. In a large skillet heat a little vegetable oil until hot. add the beef cubes and brown. toss into the crock pot
in the same skillet add the onion slicesand the carrots. cook 3 minutes. add the mushrooms and leeks and cook 3 minutes more. pour into the crock pot
add the wine to the skillet and bring to a boil. stir to deglaze the pan and pour into the crock pot
add the tomatoes and paste to the crock pot and stir to mix well
cook on high heat for 5-6 hours until the beef is tender. Midway in the cooking add the roux and mix well

add 1/4 cup vegetable oil to a small sauce pan.
add 1/4 cup flour and cook over medium heat stirring constantly until a light golden brown.

Serves 4

Buffalo (or beef) stew with sweet potatoes


I made this with buffalo. It can also be made with beef instead

2 lbs buffalo or beef stew meat cut into small cubes
3 tbsp flour
2 medium-large sweet potatoes cut in 1/2 and then sliced
2 medium onion cut in 1/2 and sliced 1/4 in thick
4 medium carrots cut into rounds
4 medium parsnips cut into rounds
1/2 lb mushrooms sliced
1 14.5 ounce can diced tomatoes
4 bay leaves
1 tbsp oregano
1/2 tsp garlic powder
1/2 tsp fresh ground pepper
2 1/2 cups chicken or turkey broth

dredge the meat in the flour and set aside
place the sweet potatoes in a layer at the bottom of a crock pot
layer the onions on top of the potatoes
next layer the carots,parsnips and mushrooms.
layer the meat over all
place the bay leaves on top of the meat
pour the tomatoes evenly over the meat
sprinkle the oregano,pepper and garlic powder over all
pour the broth evenly over all
cook on low 8 hours stiring every hour after the first 5 hours

serves 6-8

Cajun Cassoulet


a crock pot cajun version of the french classic.  and its much easier than the french version,as well as being a hearty meal

4 chicken drumsticks-skin removed
4 chicken thighs – skin removed
1 lb pork butt or stew meat cut into 1″ cubes
1 lb garlicky sausage cut into 2″ chunks

1/2 lb bacon cut into 1″ pieces
1 lb great northern  beans
2 medium onions diced
3 stalks celery diced
1 green bell pepper diced
8 cloves garlic sliced
1 1/2 tsp thyme divided
1/2 tsp ground black pepper
1/2 tsp ground white pepper
1/4 tsp cayenne pepper
2 Tbsp tomato paste
2 bay leaves
2 cups dry white wine

soak the beans overnight in enough water to cover by 2 inches
in the morning bring to a boil and simmer 5 minutes. turn off teh heat and set aside while you prepare the rest
combine the black,white and cayenne peppers with 1/2 tsp thyme. apply as a rub to the chicken legs and thighs. set aside
in a large saute pan cook the bacon over medium high heat 3 minutes. add the onion,bell pepper and celery and saute 5 minutes. add the garlic cloves and cook 2 minutes longer. add the tomato paste,thyme,bay leaves and wine. bring to a boil and then remove from the heat.

Filling the crock pot
drain the beans and add to the crock pot. stir in the onion/wine mixture from the saute pan. place the sausage and pork on top of the beans. place the chicken on top of the pork and sausage.
cook on high heat 5-6 hours,until the beans are soft and the chicken is cooked through.

Serves 8

Lamb stew with potatoes and okra


this is a greek style stew that cooks in a crock pot. easy to get going and then you toss it into a crock pot and wait

2lb boneless lamb stew meat
2lb small potatoes  quartered
1 medium onion diced
2 carrots diced
1 Lb fresh or frozen okra if using frozen use sliced okra. If using fresh cut each into 2 or 3 pieces
2 14.5 oz cans dices tomatoes
1 cup hot water
2 bay leaves
1 tsp garlic powder
2 Tbsp olive oil

Toss the potatoes into the crock pot. If using frozen okra toss on top of the potatoes
sprinkle the lamb with salt and pepper
In a large saute pan heat the olive oil. add the lamb and saute until nicely browned.
add to the crock pot. sprinkle with the garlic powder and toss in the bay leaves and the frozen okra if using
in the same  saute pan saute the onion and carrots and fresh okra if using for 8 minutes .
add the diced tomatoes and heat until boiling scraping up all the brown bit in the pan. remove from heat and pour over meat and potatoes
add 1 cup of hot water
cook in the crock pot on high for 5 hours.
serve with rice
served 4-6