slow cook recipe

Harvest Bread Recipe (for College Students!)

If you’re like me and love harvest season (especially the Harvest Festival!), but are student with limited resources as far as cooking goes, you’ll be looking for a simple bread recipe that could be baked in a dorm.


I’m not sure about ya’ll universities, but mine allows me to have a crockpot/slow cooker in the dorm as well as a microwave. So here is a recipe for harvest bread that is perfect for dorm cooking!


Ingredients

  • 3 cups flour
  • ¾ teaspoon yeast
  • 1 ¼ teaspoon salt
  • 1 ½ cups warm water 
  • olive oil

Supplies

  • Large bowl
  • parchment paper
  • slow cooker/crockpot

Steps to Make Dough

  1. Add flour, yeast and salt to your bowl
  2. Stir it all thoroughly
  3. Add your water to the mixture 
  4. Stir until dough forms
  5. Lightly oil the outside of the dough ball
  6. cover bowl with plastic wrap
  7. Let rise for 6-8 hours is a warm dark space
  8. fold dough in on itself on an oiled counter top
  9. Let rise for another hour

Steps to Bake Loaf

  1. Set your slow cooker to it’s highest setting
  2. Place shaped loaf on top of parchment paper in slow cooker
  3. Cover with lid
  4. Check loaf after 1 hour, since baking time varies if it is not cooked after 1 hour, check every 15-30 minutes until done.
  5. Let cool and Enjoy!

Thanks for reading! hope you guys have as fun of a harvest season as I do!

Via Tasty!

Recipe:
1 (4 lb) Pork shoulder roast
1 Yellow onion - sliced
Root Beer (about 1 Liter)
1 Bottle of your favorite barbecue sauce
8 Hamburger buns

Place the pork into a slow cooker. Add sliced onions, and add root beer until the meat is just covered.
Cover and cook on Low 7-8 hours - or High 5-6 hours. Checking occasionally.(Times may vary depending on individual slow cooker)

Meat is done when it easily pulls apart and off the bone. Drain root beer, shred pork, and finish with your favorite BBQ sauce. Serve over hamburger buns and enjoy!

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How to make some cheesy slow cooker potatoes! They’re so good and super easy to make. 

Slow Cooker Shredded Szechuan Chicken

Originally posted by greatestgifsqueen

So I’m a big fan of slow cooker shredded chicken since I can make a big batch on my day off and use it for various recipes during the week. It also freezes quite well if I still have a lot by the end of the week.

I’m also a huge Rick and Morty fan and tried my best to get my hands on McDonald’s sweet sweet Szechuan Sauce when they brought it back for one day. My attempt was a fail though and left me in a state of Rick level need for some sort of Szcuhuan Sauce. So as any good fan, I turned to the internet to try and come up with an idea on how to make my own. The end result was a tangy, sweet, spicy sauce I slow cooked chicken breasts and thighs in for 4 hours.

I used 1lb of chicken thighs for flavor, and 1lb of chicken breasts to cut back on the fat content. i would also suggest using low sodium soy sauce to cut down on the salt content. I used regular Kikomon Soy Sauce for the first batch, but will opt for the low sodium option next time. I’m sure it won’t impact the powerhouse of favor in this dish!


Slow Cooker Shredded Szechuan Chicken

Prep time: 20 min

Cook Time: 4 hr

Total Time: 4hr 20 min

1lb chicken thighs

1lb Chicken breasts

9 cloves garlic finely minced

1 inch piece ginger, finely minced

2 tsp crushed Szechuan peppercorns

½ cup balsamic vinegar

¼ cup light brown sugar

¼ cup sake

2 tablespoons mirin

2 tablespoons Sriracha

2 tablespoons soy sauce

1 tablespoon olive oil

1tsp Salt

1tsp black pepper

On low heat, Sweat garlic and ginger in a small pot for 1 minute. Add Szechuan peppercorns and continue to cook for one more minute. Add balsamic vinegar, brown sugar, sake, mirin, Sriracha, and soy sauce. turn heat to medium high. Let it come to a boil and reduce by half.

Meanwhile, wash and trim fat of chicken breasts and thighs. Aline chicken in slow Cooker insert and add salt and black pepper.

Pour Szechuan sauce over chicken and toss to coat if needed. Cook on high for 4 hours. When done, shred with two forks.

Serving Size: ½ Cup

Servings for Recipe: 6

Calories: 291

Total Fat: 8.5g

Saturated Fat: 2.5g

Sodium: 555mg (419mg w/ lite SS)

Carbs: 14g

Sugar: 23g

Protein: 36g

Cholesterol: 118g


Note: Since this is a Recipe I thought of posting after the fact, I never took an actual photo of the results. I will update with my own image when I make this again. Until then, I borrowed an image from Google images. If anyone knows the photographer, please let me know so I can give proper credit.

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Slow Cooker White Bean & Spinach Soup

Serves 6-8 (Makes 9 cups)
Original credit goes to Budget Bytes

4 cloves garlic
1 onion
1/2lb (~4) carrots
4 stalks celery
1lb dry navy beans
1 bay leaf
1 tsp dried rosemary
½ tsp dried thyme
½ tsp paprika
freshly cracked black pepper (15-20 cranks of a mill)
1-½ tsp (or less) of salt, to taste
5 oz spinach (frozen chopped, thawed)

Mince garlic and chop veggies. Add to slow cooker. Rinse beans and add to slow cooker along with the bay leaf, rosemary, thyme, paprika, and pepper. Add 6 cups of water to the slow cooker and stir to combine. Cook on low for 8 hours. After 8 hours, stir and mash beans slightly. Add spinach and salt, tasting after each ½ tsp is added. Allow spinach to cool and serve. (Preferably with a crusty bread.)

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It’s so delicious! @authenticpandas, this is the soup I was telling you about it. It will make your home smell better than it ever has. Guaranteed.

Slow Cooked Pork and Acorn Squash 🎃

The Slow Cooker is a cooking tool that every busy household should have! Prepare your ingredients ahead of time, turn on your slow cooker in the morning and come home to a fully cooked meal! Not to mention the house smells wonderful when you walk in! One recipe we love to make in our Slow Cooker is Pork Roast! Slowly cooked on low heat all day in it’s own juices, this meal is a little piece of Heaven!

Ingredients:
1 Raw Pork Roast (It does not matter which cut you use as long as it’s a size that will fit in your slow cooker)
1 onion - cut in quarters
1 whole bulb of garlic, cloves peeled and left whole
Fresh Rosemary
1 medium size Acorn Squash
Salt and Pepper
3 tbsp of butter

Pork ~ In the bottom of the slow cooker, add the onion and garlic. Salt and pepper your meat on both sides and place it on top of the onion and garlic. Add the rosemary and 1 tbsp of butter. Close the lid of the Slow Cooker and set to high heat. Cook for 4 to 6 hours or until meat is tender (Cook time will vary per size).

Squash ~ Cut the Acorn Squash in halves and place on a cookie sheet. Put 1 tbsp of butter in the center of each half. Preheat the oven to 325 degrees (F), bake for 30 minutes, remove from oven and baste each half with the butter from each center. Return to the oven and cook for another 30 minutes (or until tender).

Serve together and top with the juices from the Roast, or you can combine the juices into a gravy mix.

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How to make a tasty pizza casserole in the slow cooker!

A trip to Thailand can be as close as your kitchen when you swap out your traditional white rice for a lower-carb, faux rice dish made with cauliflower. This Slow Cooker Panang Curry recipe is sure to soak up all the savory flavors.

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Slow-cooked Scrambled Eggs

This recipe is perfect if you’re craving creamy, cheesy scrambled eggs but don’t have milk or cheese (or don’t eat them). All you need for the basic recipe are eggs!

Instructions

  1. Preheat your pan over low heat. The lower the better.
  2. Crack however many eggs you want to cook into a cup or bowl and mix them well with a fork. You can add your seasonings now if you want.*
  3. Coat your pan with a bit of the oil/butter/spray of your preference.
  4. Pour the eggs into the pan and stir the edges of the pan with a spatula or spoon over the course of 15-20 minutes** until desired doneness.
  5. Enjoy warm! :)

* Salt can affect egg texture so it’s usually recommended to add salt towards the end of cooking. Any other seasonings are fine though.

** Cooking eggs low and slow with lots of stirring is the key to creaminess. Cooking eggs this way causes the eggs to curdle, which makes it seem like there is milk or cheese when there isn’t any. 

I know 20 minutes is a long time for eggs and I usually only cook them this way when I want an indulgent weekend breakfast because they come out incredibly creamy and delicious without any add-ins. You can bump up the heat a bit and cook them faster but know that a 5-min slow-cooked scrambled egg won’t be as creamy as a 20-minute!

General tips:

  • Don’t use a metal utensil on a non-stick pan, use plastic, wood, or silicone.
  • Eggs will keep cooking from the residual heat in the pan when you turn the heat off or remove it from the burner, so it’s a good idea to move the pan juuuust before the eggs are where you want them to be to prevent over-cooking.