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Stir in beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds and bay leaves until well combined; season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker.
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Royal Street Red Beans. The classic Creole dish of red beans and rice is easy to make in a slow cooker. Combine a pound of red beans with onion, celery, garlic, smoked sausage, ham hock.
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For example, if you're converting a recipe for an 8-quart slow cooker to fit in your 1-1/2 quart slow cooker, look to the 2-quart conversion metrics to determine how much of an ingredient you'll need. You'll also notice that the multiplication factors are fairly specific. Depending on the recipe, you can eyeball the math.
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Crock Pot French Onion Soup. Pork Carnitas in the Crock Pot. Smaller Crock Pot Recipe Roundup. Crock Pot Fudge. Crock Pot Chocolate Peanut Clusters. Texas Style Chili. Small Crock Pot Ham with Brown Sugar Honey Glaze. Crock Pot Broccoli Cheddar Cheese Soup. Salsa Verde Chicken Chili.
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Season the chicken with salt and pepper. In a medium bowl combine the juice of the lemon, olive oil, and 3/4 of the rosemary. Coat the chicken with the oil mixture and let sit for about 20-30 minutes. Add the chicken broth to a 3 or 4-quart slow cooker and then add the chicken thighs. Cook the chicken for 4 hours on high.
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Honey Garlic Crockpot Meatballs. These mini-meatballs are perfect for the main dish or an appetizer, and the key is really in the sauce. It's a mix of brown sugar, honey, ketchup, soy sauce, and garlic. It will turn into a sticky glaze as it cooks, coating every meatball in this savory-sweet mix. 3.
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Mini Slow Cooker Recipes. Prepare smaller slow cooker meals tailored for one person with minimal to no leftovers. These recipes are meticulously crafted and portioned for the 2-quart and 3-quart slow cooker. With the versatility of a slow cooker, you can whip up a myriad of dishes, ranging from a tender tri-tip roast to a comforting old.
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1. Use ground beef or other ground meat. This recipe fits in a 2-quart mini crock pot but can also be made in a bigger one. 2. Chop half of the green bell pepper and a small onion. Rinse and drain one can of light kidney beans. 3. Brown 1 pound of ground beef. After 3-4 minutes, add 1 small chopped onion (½ cup).
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Recipe Directions. Season both sides of the Tri-Tip roast with salt and pepper. Rub the steal sauce onto the seasoned trip tip roast. rubbing the beef tri tip with steak sauce adds an extra depth of flavor. Place the onion in a 3-quart slow cooker. Place the seasoned tri-tip on top of the onions. Pour the beef broth into the slow cooker.
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Remove the chicken from the slow cooker and place it on the cutting board. In a small bowl, whisk together the cornstarch and water. Pour the cornstarch mixture into the sauce in the slow cooker. Stir, cover, and cook for an additional 10 minutes at a high temperature. Cut the chicken into bite-sized pieces and stir into the sauce.
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Cook until onions are soft and lightly browned. Add the garlic for the last minute. When the onion is ready, add 1 cup of beef broth to the pan and scrape any brown bits from the bottom of the pan. Add all ingredients except the peas to the crock pot, and stir well. Cook on low for 8 hours or high for 4 hours.
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In a 3-qt. slow cooker, combine first 12 ingredients. Cover and cook on low for 7-8 hours or until meat is tender. Discard bay leaves. In a small bowl, combine cornstarch and water until smooth; stir into stew. Add corn and peas. Cover and cook on high for 30 minutes or until thickened.
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Pour in your beef or vegetable stock until it fills the crock pot halfway through. 2 cups beef stock. Cover the crock pot and cook on low for 6-8 hours or on high for 4-5 hours. If you find the stew is too thin, you can thicken it up with a slurry of cornstarch and water.
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Slow-Cooked Southwest Chicken. This dish needs just 15 minutes of prep, so you'll be out of the kitchen in no time. The delicious low-fat chicken gets even better with a garnish of reduced-fat sour cream and fresh cilantro. —Brandi Castillo, Santa Maria, California. Go to Recipe.
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Chop and dice the vegetables per the ingredients. Put all of the vegetables in a large bowl, and mix them together. Add bay leaf to vegetable mixture. Prep the broth. In a small bowl, mix the beef broth, Worcestershire sauce, paprika, and minced garlic together. Combine all the ingredients in the slow cooker.
