Slow cooked French Onion Soup Recipe

Ingredients

• 2 Large yellow onions, peeled and thinly sliced
• 1/2 tsp Garlic powder
• 1 tbs sugar substitute of choice
• 8 cups (2-32oz containers) beef broth
• 4 tbs Grated parmesan cheese
• 8 Slices ultra thin swiss cheese
• 1/2 tsp Dried thyme
• 2 tbs Worcestershire Sauce
• Pinch Salt and Pepper

Directions

• Spray a large pan with nonstick cooking spray. Add onions and 1 cup beef broth and garlic powder. Sautee onions until broth is completely evaporated, and onions begin to caramelize. 
• Add the rest of the ingredients (except for the parmesan and swiss cheese) to the crockpot and add onions. Turn crockpot on high for 4 hours, or on low for 8 hours, or overnight. 
• When ready to serve, sprinkle parmesan cheese in the soup, and ladle soup into an oven (or microwave safe) bowl, and add a piece of swiss cheese on top. Place in oven preheated to low broil and place soup in oven to melt the cheese. Leave in oven for 1-3 minutes, or until cheese is lightly golden brown. Alternatively, you could microwave the soup for 1-3 minutes, or until the cheese is melty! Enjoy!

Slo-Cooked Pho

A great way to make beef pho in a slow cooker.

Crock-Pot Curried Beef Recipe

Ingredients

• 3 pounds beef round steak or lean stewing beef -- cut in 1 1/2″ chunks
• 1/2 cup flour
• 1 tablespoon curry powder
• 2 cloves garlic -- minced
• 1 cup raisins
• 2 apples -- peel, core, slice
• 1 cup diced onion
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 14 oz can beef broth
• 2 apples, unpeeled, core -- finely chopped
• cooked rice

Directions

1. Wipe beef well. Mix flour and curry powder. Coat meat cubes with flour mixture. Place meat in Crock-Pot. Add garlic, raisins, sliced apples, onion, salt and pepper. Pour in broth and stir to blend. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours; until meat is tender.
2. Before serving, stir in additional curry powder to taste (up to 1 tablespoon) and chopped apples. Serve over hot fluffy rice.
3. Variation: 3 pounds cubed lean lamb may be substituted for the beef.

Chinese Pork & Vegetable Hot Pot Recipe

Ingredients

• 2 cups baby carrots
• 2 medium white turnips, (8 ounces total), peeled and cut into 3/4-inch-wide wedges
• 2 1/4 pounds boneless pork shoulder, (picnic or Boston-butt), trimmed and cut into 1 1/2-inch chunks
• 1 bunch scallions, sliced, white and green parts separated
• 1 14-ounce can reduced-sodium chicken broth
• 1/2 cup water
• 1/4 cup reduced-sodium soy sauce
• 3 tablespoons medium or dry sherry, (see Ingredient Note)
• 4 teaspoons brown sugar
• 2 tablespoons minced fresh ginger
• 1 tablespoon rice vinegar
• 2-4 teaspoons Chinese chile-garlic sauce
• 4 cloves garlic, minced
• 1 star anise pod, or 1 teaspoon aniseed
• 1 cinnamon stick
• 4 teaspoons cornstarch mixed with 2 tablespoons water
• 2 tablespoons toasted sesame seeds, (see Ingredient Note) for garnish

Directions

1. Place carrots and turnips in the bottom and up the sides of a 4-quart or larger slow cooker. Top with pork and scallion whites. Bring broth, water, soy sauce, sherry, brown sugar, ginger, vinegar, chile-garlic sauce to taste and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the pork and vegetables. Nestle star anise pod (or aniseed) and cinnamon stick into the stew. Cover and cook until the pork and vegetables are tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.
2. Discard the star anise pod and cinnamon stick. Skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture, cover and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with scallion greens and sesame seeds.

Sesame seeds can be purchased already toasted. If you can't find them, toast your own in a small dry skillet over low heat, stirring constantly, until golden and fragrant, about 2 minutes.

Slow Cooker Corn and Jalapeno Dip Recipe

Ingredients

• 4 slices bacon, diced
• 3 (15.25-ounces) cans whole kernel corn, drained
• 2 jalapenos, seeded and diced
• 1/2 cup sour cream
• 1 cup shredded Pepper Jack cheese
• 1/4 cup grated Parmesan cheese
• Kosher salt and freshly ground black pepper, to taste
• 8 ounces cream cheese, cubed
• 2 tablespoons chopped chives

Instructions

1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
2. Place corn, jalapenos, sour cream, Pepper Jack cheese and Parmesan into a slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese.
3. Cover and cook on low heat for 2 hours.
4. Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.
5. Serve immediately, garnished with bacon and chives, if desired.