Crock Pot Beef Broccoli
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- Annabella Shields
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1 Crock Pot Beef Broccoli 1.5 pounds top sirloin steak, thinly sliced and chopped into 2 pieces 1 cup beef broth ⅔ cup low sodium soy sauce ⅓ cup brown sugar 1 tablespoon sesame oil 1 tablespoon minced garlic ¼ teaspoon red chili flakes (optional) 4 cups broccoli florets 2 tablespoons corn starch + 4 tablespoons cold water Grease the inside of a slow cooker. Add steak, beef broth, soy sauce, brown sugar, sesame oil, garlic, and chili flakes. Cover and cook on high for 2-3 hours or low 4-5 hours. 30 minutes before serving, uncover the slow cooker. In a small bowl whisk corn starch and water until dissolved. Add to slow cooker and stir. Cover and allow to cook another minutes. Just before serving, place broccoli in a large Tupperware, fill with ½ inch of water, and place the lid on in an off-set manner so that the container can vent. Microwave on high for 3 minutes. Drain, stir broccoli into slow cooker, and serve. NOTES For a bit of a spicy kick, add a full 1-2 teaspoons of crushed red pepper flakes!
2 Crock Pot Chicken Alfredo 2 large chicken breasts 1 1/2 cups of heavy cream 2 cups of low sodium chicken broth 2 tablespoons of olive oil 2 cups of finely shredded parmesan cheese 1/2 pound of uncooked penne pasta (about 2 1/2 cups measured) 1/4 cup to 1/2 a cup of hot water kosher salt and black pepper Add chicken breasts, heavy cream, chicken broth, olive oil and one teaspoon of salt to slow cooker. Cook on low for about four hours, until chicken has reached 165 degrees. Remove chicken from slow cooker and set aside to cool and shred. Stir in 1/4 cup of hot water and penne pasta, cover and cook on high for about 30 minutes. Just until pasta is tender. Once pasta is tender, stir in parmesan cheese, shredded chicken and additional salt and black pepper to taste. Thin sauce with additional hot water, only if needed.
3 Crock Pot Teriyaki Pork Tenderloin 2 tablespoons olive oil 1 whole pork tenderloin 1/2 cup teriyaki sauce 1 cup chicken broth 1/4 cup brown sugar 4 cloves garlic, chopped 3 fresh red chile pepper, finely chopped 1/2 large onion, sliced 1/4 teaspoon black pepper Heat the olive oil in a skillet over medium-high heat. Brown tenderloin on all sides, about 10 minutes. Meanwhile, mix together teriyaki sauce, chicken broth, and brown sugar in a bowl. Stir in garlic, red chile pepper, onion, and black pepper. Put browned tenderloin into slow cooker, cover with the teriyaki sauce mixture. Cook on High for about 4 hours, turning 2 to 3 times during the cooking time to ensure even doneness. Remove tenderloin from the slow cooker and let rest for 5 minutes before slicing. If desired, spoon liquid over slices when serving.
4 Crock Pot Chicken Marsala 1 tablespoon olive oil 2 tablespoons chopped shallot 2 garlic cloves, chopped 2 tablespoons all-purpose flour ½ teaspoon salt ¼ teaspoon black pepper 3lbs. boneless skinless chicken breasts (cut into pieces, about 5 ounces each) 8 ounces baby Bella mushrooms, sliced ¾ cup sweet Marsala wine -OR- ½ cup chicken broth and¼ cup Marsala 2 teaspoons cornstarch 2 teaspoons chopped parsley, for garnish, optional Coat slow cooker insert with nonstick cooking spray. Combine the olive oil, shallot and garlic in bottom of slow cooker. In a shallow dish stir together the flour, salt and black pepper. Pound the chicken to an even thickness and coat it with the flour mixture and add to the slow cooker. Scatter mushrooms over chicken and add the Marsala. Cover and cook on LOW for 4 hours or until the chicken is tender. To thicken the sauce, turn the slow cooker up to HIGH. Combine the cornstarch with 2 teaspoons water and stir it into the chicken mixture. Cover and cook until the sauce has thickened 10 to 25 minutes. Stir in parsley. Season to taste with salt and pepper and serve.
5 Crock Pot Pork Carnitas 1 tablespoon chili powder 2 teaspoons ground cumin 2 teaspoons dried oregano 2 teaspoons salt, or more, to taste 1 teaspoon ground black pepper 4 pound pork shoulder, excess fat trimmed 4 cloves garlic, peeled 2 onions, quartered 2 oranges, juiced 2 limes, juiced In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork loin with spice mixture, rubbing in thoroughly on all sides. Place garlic, onions, orange juice, lime juice and seasoned pork shoulder into a slow cooker. Cover and cook on low heat for 8 hours or high for 4-5 hours. Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes. Preheat oven to broil. Place carnitas onto a baking sheet and broil until crisp and crusted, about 3-4 minutes. Serve immediately.
6 Crock Pot Apples & Pork Chops 5-6 Granny Smith Apples, peeled and cubed 4-6 boneless pork chops 2 TBS butter ¼ cup brown sugar, packed 2 tsp cinnamon 1 tsp nutmeg Instructions Heat skillet over medium high heat. Add butter and once melted add pork chops. Cook each side 5-6 minutes until golden brown. While cooking pork chops, peel apples and cube them. Put the apples in a large bowl and toss with brown sugar, cinnamon and nutmeg. Pour coated apples into crockpot. Place pork chops on top. Put lid on crockpot and cook on low 6-7 hours.
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