The Everything Kosher Slow Cooker Cookbook (15 page)

1. In a large nonstick skillet, heat the oil. Add the onions and garlic and sauté them for 3 minutes.
   
2. Place all ingredients in a 6-quart slow cooker. Stir. Cover and cook for 6–8 hours on low. Stir before serving.
   

Indian Chicken with Chickpea Sauce

Serve over rice to soak up the delicious sauce.

INGREDIENTS | SERVES 4

Nonstick spray

1 tablespoon olive oil

2 medium onions, finely chopped

3 garlic cloves, minced

1 teaspoon ground ginger

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teaspoon turmeric

2 teaspoons sweet paprika

2 teaspoons curry powder

1 (12-ounce) can chicken broth, low-sodium preferred

1 (14.5-ounce) can chickpeas, drained and rinsed

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cup packed fresh cilantro leaves, coarsely chopped

4 boneless, skinless chicken breasts

Hot cooked rice

Handling Poultry

Salmonella is a type of bacteria that can cause abdominal upset and fever if it is not killed first by cooking or by proper sanitation. According to the USDA, kashering meat reduces Salmonella contamination by 80 percent. But to be absolutely safe, keep poultry refrigerated until ready to use and wash all work surfaces, utensils, and your hands with hot soapy water before and after handling poultry.

1. Spray the inside of a 4- or 5-quart slow cooker with nonstick spray.
   
2. Heat the oil over medium-high heat in a large skillet. When hot, add the onions and cook, stirring frequently, for about 5 minutes or until they begin to brown.
   
3. Add the garlic, ginger, turmeric, paprika, and curry powder; stir continuously for 1 minute or until fragrant. Add the chicken broth, and chickpeas; bring the mixture to a boil.
   
4. Once the sauce has reached a boil, mash some of the chickpeas with the back of a wooden spoon or potato masher to help thicken sauce. Add the cilantro and remove from the heat.
   
5. Place the chicken in the prepared cooker. Pour the chickpea mixture over the chicken.
   
6. Cover and cook on high for 2–3 hours or low for 4–6 hours. If sauce is too thin, uncover and continue to cook on high for another 30 minutes. Serve over hot cooked rice.
   

Jambalaya

Kosher sausage comes in many varieties. Try Andouille or Mexican chorizo styles for even more heat.

INGREDIENTS | SERVES 8

1 tablespoon vegetable oil

1 medium yellow onion, peeled and diced

1 small green bell pepper, finely chopped

1 small red bell pepper, finely chopped

2 garlic cloves, minced

1 (12-ounce) package sweet Italian sausages, cut on the diagonal into
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" slices

3 skinless, boneless chicken breasts (approximately1
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pounds), cut into
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" wide strips

1 teaspoon kosher salt

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teaspoon cayenne pepper

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teaspoon black pepper

1 bay leaf

1 (15-ounce) can diced tomatoes, drained

2 cups chicken broth

4 cups cooked rice

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loosely packed cup parsley leaves (for garnish)

1. Heat oil in a large skillet over medium-high heat. Add onion and bell peppers and sauté, stirring frequently, for 5 minutes or until onion begins to brown. Add garlic and stir for another 30 seconds.
   
2. Transfer vegetables to the slow cooker. Add sausage slices to the skillet. Let brown without stirring for 2 minutes each side.
   
3. Transfer sausage slices to the slow cooker. Top with chicken, then add remaining ingredients except rice and parsley.
   
4. Cover and cook on low for 6–8 hours or on high for 3–4 hours. Discard bay leaf. Serve over rice, garnished with parsley leaves.
   

Orange Chicken

Serve this Asian-style dish with rice and steamed broccoli.

INGREDIENTS | SERVES 4

2 tablespoons soy sauce

2 tablespoons spiced ginger preserves or orange marmalade

1 teaspoon ground ginger (if orange marmalade is used)

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cup freshly squeezed orange juice

1 large orange, cut into
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-inch thick slices

3 boneless, skinless chicken breasts (about 1 pound)

Cooking with Boneless Skinless Chicken Breasts

Boneless skinless breasts are a low-fat source of protein, but it can be tricky to use them in the slow cooker. They are best when used raw in a recipe with a short cooking time to avoid any chance of drying out. Cooked, they hold up well when added toward the end of a longer-cooking recipe such as a soup, stew, or chili.

1. In a small bowl, whisk together the soy sauce, preserves, ginger (if using), and orange juice.
   
2. Arrange the orange slices along the bottom of a 4-quart slow cooker. Top with the chicken breasts. Pour the sauce over the chicken. Cook for 3 hours on low or until the chicken is thoroughly cooked.
   

Chicken Meatballs in Italian Tomato Sauce

Sautéing the garlic directly in the slow cooker makes this recipe a snap to put together.

INGREDIENTS | SERVES 4

12 frozen chicken meatballs

1 tablespoon vegetable oil

2 cloves garlic, minced

1
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tablespoons minced basil

1 medium onion, minced

2 (15-ounce) cans fire-roasted tomatoes, undrained

1 teaspoon crushed red pepper flakes

1 teaspoon kosher salt

1. Defrost the meatballs according to package instructions.
   
2. Meanwhile, pour oil into a 4-quart slow cooker. Add garlic and set cooker on high. Stir continuously until garlic becomes very fragrant, 2–3 minutes.
   
3. Add the remaining ingredients except salt. Stir. Cook on low for 3–6 hours. Stir in salt and taste; add more salt if needed.
   

Slow-Roasted Chicken with Potatoes, Parsnips, and Onions

Chicken made in the slow cooker is very tender. The onions add a lot of flavor with no added fat needed.

INGREDIENTS | SERVES 6

4 medium onions, sliced

1 whole roasting chicken (5 or more pounds)

6 large red-skin potatoes, halved

4 parsnips, diced

1 teaspoon kosher salt

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teaspoon black pepper

A Snippet about Parsnips

Parsnips have a mild flavor and a texture that is well suited to extended cooking times. Always peel off the bitter skin before cooking. If parsnips are not available, carrots are an acceptable substitute.

1. Cover the bottom of a 6- to 7-quart slow cooker with half of the onions.
   
2. Place the chicken, breast side up, on top of the onions.
   
3. Cover the chicken with the remaining onions.
   
4. Arrange the potatoes and parsnips around the chicken.
   
5. Cover and cook on low for 8 hours or until the chicken has an internal temperature of 165°F as measured using a food thermometer. Discard the chicken skin. Sprinkle the salt and pepper evenly over the chicken and vegetables before serving.
   

Tuscan Chicken

This simple dish is perfect served over warm white beans.

INGREDIENTS | SERVES 4

1 pound boneless, skinless chicken breasts

4 cloves garlic, minced

1 shallot, minced

2 tablespoons white wine vinegar

1 tablespoon lemon juice

1 tablespoon minced fresh rosemary

1 cup Chicken Stock (see
Chapter 4
)

1. Place all ingredients into a 4-quart slow cooker. Stir. Cook on low for 4 hours or until the chicken is fully cooked.
   

South African–Style Chicken

South African cuisine is a blend of foods from the many nations that ruled it over the centuries.

INGREDIENTS | SERVES 6

Cooking spray

6 boneless, skinless chicken breasts

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cup barbecue sauce

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cup chicken broth

1 medium onion, diced

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cup dried apricots, halved

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cup golden raisins

1 tablespoon curry powder

1 teaspoon coriander

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teaspoon ground cinnamon

2 garlic cloves, minced

3 cups cooked couscous

1. Lightly spray inside of a 4-quart slow cooker with cooking spray. Place chicken in slow cooker in a single layer, overlapping to fit if necessary.
   
2. In a medium bowl, combine the remaining ingredients except the couscous, and pour over chicken. Cover and cook on low for 8 hours. Serve over couscous.
   

Basque-Style Chicken

Basque cooking traditionally uses bell peppers, rice, and spices. Omit the cayenne pepper to reduce the heat.

INGREDIENTS | SERVES 6

Cooking spray

2 tablespoons vegetable oil

2 medium onions, peeled and thinly sliced into rings

2 cloves garlic, peeled and minced

1 large red bell pepper, seeded and cut into
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"-thick strips

1 yellow, green, or orange bell pepper, seeded and cut into
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"-thick strips

1 teaspoon smoked paprika

1 teaspoon dried thyme

1 chicken, cut into eighths

2 tablespoons red wine vinegar

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cup Chicken Stock (see
Chapter 4
)

1 (12-ounce) package chorizo-style sausages, cut into
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" slices

1 (15-ounce) can diced tomatoes, drained

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teaspoon cayenne pepper (optional)

1 teaspoon kosher salt, if needed

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teaspoon black pepper, if needed

3 cups cooked rice

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cup parsley leaves, chopped (for garnish)

1. Lightly grease the inside of a 6-quart slow cooker with cooking spray.
   
2. Heat the oil in a large skillet over medium-high heat. Add the onions, garlic, bell peppers, paprika, and thyme to skillet and sauté frequently until vegetables soften, 7–8 minutes.
   
3. Transfer vegetables to the slow cooker. Return skillet to the stovetop and add the chicken. Lightly brown the chicken, about 2 minutes per side (chicken will not be cooked through).
   
4. Place the chicken over the vegetables in the slow cooker. Stir in the wine vinegar, broth, chorizo, and diced tomatoes. Cover and cook on low for 7–8 hours (or on high for 3–4 hours), until chicken is cooked through and juices run clear when pierced with a knife.
   
5. Stir in cayenne pepper, if using. Taste and stir in salt and pepper, if needed. Serve chicken over rice. Ladle on sauce and garnish with parsley.