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CHICKEN CACCIATORE
Serves 4–8
2–3 onions, thinly sliced
0.9-1.8 kg chicken
(breasts or thighs), skinned
1 * 800 g can plum tomatoes,
chopped
5 cloves garlic, minced
120 ml dry white wine or stock
1. Place sliced onion in Crock-Pot
®
slow cooker and cover with chicken.
2. In a bowl, stir tomatoes, salt, pepper, garlic and white wine together. Pour over chicken.
3. Cover and cook on Low for 5–6 hours or on High for 3–4 hours or, or until chicken is tender.
4. Stir in capers, olives and herbs just before serving.
5. Serve over cooked pasta.
Note: Cooking chicken on the bone versus boneless will increase cook time about 30 minutes
to 1 hour.
CHILLI
Serves 6–8
2 large onions, chopped
5–6 cloves garlic, minced
2 green peppers, chopped
0.9-1.4 kg minced beef,
cooked and drained
2 * 400 g cans red, black
or white beans, rinsed and drained
1. Add all ingredients to Crock-Pot
slow cooker.
®
2. Cover and cook on Low for 8–9 hours or on High for 4–5 hours.
POT ROAST
Serves 6–10
0.9-1.8 kg braising steak pot roast
120 g flour
Sea salt and pepper
3 carrots, sliced
3 potatoes, quartered
1. Coat roast with 120 g flour, salt, and pepper. Sear roast in a skillet on hob (optional).
2. Place all vegetables in Crock-Pot
®
slow cooker, except mushrooms. Add roast and spread
mushrooms on top. Pour in liquid.
3. Cover and cook on Low for 10–12 hours or on High for 6–8 hours, or until tender.
9/9/11
10:34 AM
Page 9
2 tablespoons capers
20 pitted Kalamata olives,
chopped coarsely
1 bunch fresh parsley or basil,
stemmed and coarsely chopped
salt and pepper
Cooked pasta
1 * 400 g can diced tomatoes
2 jalapeños, seeded and minced
1 tablespoon cumin
1 teaspoon cayenne pepper
125 g beef stock
3 onions, sliced
2 stalks celery, sliced
240 g mushrooms, sliced
240 g beef stock or wine
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SAUSAGE AND MEATBALLS
Serves 8–10
1.4-2.3 kg sausage
and meatballs, uncooked
6 cloves garlic,
peeled and chopped
1 * 800 g can
chopped tomatoes
1. Brown sausage and meatballs in a skillet on hob (optional).
2. Add all ingredients to Crock-Pot
®
slow cooker except pasta and grated cheese.
3. Cover and cook on Low for 7–8 hours or on High for 4–5 hours.
4. Serve with cooked pasta and grated cheese.
BEEF STEW
Serves 6–8
0.9-1.8 kg braising steak stew meat,
cut into 1-inch cubes
120 g flour
Sea salt and pepper
720 ml beef stock
1 tablespoon Worcestershire sauce
1. Sprinkle flour, salt and pepper over meat. Place meat in Crock-Pot
2. Add remaining ingredients and stir well.
3. Cover and cook on Low for 8–10 hours or on High for 5–6 hours, or until meat is tender. Stir
thoroughly before serving.
EASY, HEALTHY FISH FILLET
Serves 4–6
Sea salt and pepper
0.9-1.4 kg white fish
(cod, sea bass, tilapia or catfish), skinned
Fresh herbs (flat-leaf parsley, basil, tarragon,
savory or a combination of all)
1. Salt and pepper both sides of the fish and place in Crock-Pot
with herbs and lemon slices, and tuck some under fish.
2. Cover and cook on High for approximately 30–40 minutes, or
until no longer translucent. Cook times vary depending on thickness of fish.
3. Remove lemon slices and top with salsa or tapenade.
1-2 * 800 g cans plum tomatoes
in juice, chopped coarsely
1 bunch fresh basil
Cooked pasta
Grated cheese
3 cloves garlic, minced
2 bay leaves
6 small potatoes, quartered
2–3 onions, chopped
3 celery stalks, sliced
®
slow cooker.
2–3 lemons,
thinly sliced
Prepared salsa or
olive tapenade
to garnish
®
slow cooker. Cover top of fish
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