Crockpot Recipes

24 Extremely Delicious, Easy, Cheap,

Family Slow Cooker Dinners – Amazing
Crockpot Recipes You Won’t Believe
Came Out Of a Slow Cooker
Table Of Contents
Introduction
Chapter 1 – The Science of Slow Cooking
Chapter 2 – Cheesy Crockpot Chicken
Chapter 3 – Beef Stew
Chapter 4 – Fix and Leave Lasagna
Chapter 5 – Chili (Crockpot Style)
Chapter 6 – Sesame and Honey Chicken
Chapter 7 – Filipino Adobo (Pork or Chicken)
Chapter 8 – Moroccan Chicken, Apricot, and Chickpea Tagine
Chapter 9 – Chicken Tortilla Soup
Chapter 10 – Irish Lamb Stew
Chapter 11 – Barley and Fennel Risotto
Chapter 12 – Beef Goulash
Chapter 13 – Lime and Chili Slow-Cooked Pork and Red Onion Escabeche
with Warm Tortillas
Chapter 14 – Teriyaki Style Roast Pork
Chapter 15 – Tarragon Lamb Shanks and Cannellini Beans
Chapter 16 – Spicy Korean Chicken with Potatoes
Chapter 17 – Shio Ramen with Chili Oil
Chapter 18 – Crockpot Jambalaya
Chapter 19 – Good Old Macaroni & Cheese
Chapter 20 – Bombay Potatoes
Chapter 21 – Creamy Chicken with Black Bean Salsa
Chapter 22 – Coq Au Vin
Chapter 23 – Beef and Broccoli
Chapter 24 – Sweet Pork
Chapter 25 – Tomato and Zucchini Pasta
Chapter 26 – Tomato and Zucchini Pasta
Chapter 27 – Corned Beef and Cabbage
Conclusion
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Introduction
I want to thank you and congratulate you for downloading the
book, “Crockpot Recipes” .
This book contains proven steps and strategies on how to prepare the best
sumptuous meals for you and your family using a slow cooker. Your slow
cooker may most likely become your best friend after you try out these
recipes for your family!
Thanks again for downloading this book, I hope you enjoy it!
Chapter 1 – The Science of Slow Cooking

As the name suggests, slow cooking does entail the slow cooking of food.
The use of the Crock-Pot (a name that is famous in homes in Canada, the
United States, New Zealand, and Australia), has long been a tradition in
many homes. The slow cooker is an electric appliance used on the
countertop for cooking. It simmers the food being cooked, while
maintaining a temperature that is relatively low. People who use the slow
cooker do not have to man the pot at all times, and they may leave the food
to cook over hours.

Beginners of slow cooking need not worry because it is relatively easy to

get the hang of using a slow cooker. The idea of the slow cooker is to create
a similar environment to a casserole dish (ceramic and covered) placed in
an oven at about 200 degrees to 300 degrees Fahrenheit. Depending on
what is being cooked, the time to cook the food may take around 2 to 8
hours. There is also no need to worry because it is safe to leave the
appliance to cook for that long.

Here are the different types of cooking that could be done on a crockpot:
Stews and Soups
When one has a slow cooker, he or she can come up with amazing
stews and soups because all ingredients can be added right away and
be left to simmer the entire day. This way, the flavors will be able to
develop more and the ingredients become tender. The heat of the
cooker prevents the sticking of the food to the sides, so people do not
have to worry about stirring the soup or stew from time to time.

Slow roasting
Poultry and meats can be effectively slow roasted in a slow cooker.
Chicken, pork, or beef could become very tender (enough for them to
fall off your fork) because they are left all day to simmer in their own
 juices, plus the seasonings. With the gentle and constant heat of a
crockpot, vegetables that are cooked with meats retain their flavors
and shapes.

Casseroles
Even simple macaroni and cheese casseroles can be cooked to
perfection using a slow cooker. The dry pasta, liquids, cheese,
seasonings, and other add-ons can be mixed in and cooked. The
mixture may be left to cook for several hours on a low setting. To
lasagna lovers, they may also cook lasagna using a slow cooker.

Sweets and Desserts

Cakes, puddings, cookies, and pies could all be made on a slow
cooker, too. Even without stirring, puddings can become thick and
creamy. Though it may depend on the type of slow cooker that one
has, desserts can still be made using the slow cooker.

Beverages
For those with big families, the slow cooker can be used to make hot
beverages, from hot buttered rum to hot chocolate. The cooker can be
used to keep the beverages warm for hours. People do not have to
worry about putting on the stove for hours just to keep the beverages
warm when they have a slow cooker.

This e-book will provide you with delectable recipes that will surely make
your family happy and satisfied. You can choose from a variety of foods,
from chicken, meat, and vegetables. Read on to find out more in the
following chapters.
Chapter 2 – Cheesy Crockpot Chicken

This is an easy way to prepare chicken for dinner using the crockpot. All
you need are some easy-to-find ingredients, and you’re all set. This is a
very cheesy meal that even kids will love.

Ingredients:
6 chicken breast halves, boneless and without the skin
2 cup of chopped onion
1 can cream of chicken soup
2 cans cheddar cheese soup
Garlic powder
Salt and pepper to taste

Steps:
1) Prepare the chicken. Rinse the halves thoroughly. Sprinkle them
with garlic powder, pepper, and salt. Set aside.
2) Mix the cheddar cheese and cream of chicken soup. Do not add
any other liquid. Set aside.
3) Place the chicken inside the crockpot. Add in the 2 cups of
chopped onions and the soup.
4) Put the slow cooker on low setting for 7 hours. No need to stir the
mixture.
5) Once done, serve the chicken and soup on top of garlic or
cheddar mashed potatoes.
Chapter 3 – Beef Stew

There is no other alternative to preparing a great beef stew than letting it

simmer for long hours, at a slow pace. The low and moist heat emitted by a
slow cooker can help break down muscle tissue, making the meat tender.
The following recipe is the basic recipe for the stew; feel free to add more
ingredients or make your own adjustments. There are different ways to alter
the original or basic formula. You can play with the basic formula until you
find one that you like.

Ingredients:
1 onion, large, halved and then sliced thinly
2 carrots, medium, peeled then sliced thinly
2 large potatoes, chopped into chunks (about ½-inch)
½ of a small rutabaga, peeled and diced (makes about 1 to 1 ½
cups)
1 lb beef chunks
1 cup fresh green beans, cut into bite-sized pieces
1 bay leaf
1 garlic clove, crushed
½ teaspoon of dried thyme
3 cups of beef stock (low sodium)
2 tablespoons of light brown sugar
¾ tsp salt
3 tbsps all-purpose flour
2 tsps tomato paste
2 tsps Worcestershire sauce
 Pepper (to taste)

Steps:
1) Place all of the ingredients except for the tomato paste and flour
in the slow cooker. Stir all the ingredients to make sure that
everything is combined well.
2) Put the lid on the slow cooker. For low setting, the stew can be
cooked for 8-9 hours. On high setting, the stew will cook for 4-5
hours. The beef should be tender, and the potatoes are fork tender.
3) Stir the mixture 1-2 times as it cooks.
4) 30 minutes before serving the stew, take some broth and place it
in a small mixing bowl.
5) Add in the tomato paste and flour to the broth in the bowl. Whisk
everything until smooth. Stir in the flour mixture into the stew until
well combined; this will help thicken the sauce.
6) Leave the stew to cook for another half hour.
7) This recipe makes 6-8 servings.
Chapter 4 – Fix and Leave Lasagna

For pasta lovers out there, it is not impossible to serve pasta using the slow
cooker. This recipe is delicious and should be tried. It just takes about 45
minutes to prepare this meal. This serves 6.

Ingredients:
1 pound ground chicken, beef, or turkey
1 cup of sliced mushrooms
½ cup of chopped onion
1 tablespoon olive oil
½ cup of sliced zucchini
1 28-ounce can of diced tomatoes, drained
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
2 cups of spinach leaves
1 beaten egg
1 cup of ricotta cheese
¾ cup of shredded mozzarella
9 pieces of no-cook lasagna noodles

Steps:
1) Spray the crock pot with a non-stick cooking spray.
2) Toss all of the vegetables, except for the spinach, together with 1
tablespoon of olive oil. Set aside.
3) Combine oregano, garlic powder, diced tomatoes, and tomato
paste in a bowl.
4) In another bowl, mix the ricotta cheese and egg. Set aside.
5) The layering may now begin. Start off with the ground turkey,
then the tomato mixture, the chopped vegetables, spinach, the ricotta
mixture, and then 3 noodles. Repeat the layers until everything has
been used up. Top everything with the remaining noodles.
6) Top the noodles with mozzarella cheese.
7) Leave the lasagna to cook. On low setting, this can take up to 6
hours. For high setting, the lasagna cooks for 4 hours.
Chapter 5 – Chili (Crockpot Style)

Chili is considered as one of the go-to recipes when one has a slow cooker.
This particular recipe also includes a seasoning mix recipe that will not be
used up all at once. You can store it in an airtight container until another
chili dinner night!

Ingredients:
Seasoning mix
4 tbsps chili powder
1 tsp oregano
2 ½ tsps ground coriander
1 ½ tsps. Garlic powder
2 ½ tsps. Ground cumin
½ tsp cayenne pepper

Chili
1 ½ pounds ground beef
1 tbsp minced onion
1 15-ounce can of tomato sauce
1 28-ounce can of diced tomatoes
2 15-ounce cans of kidney beans

Steps:
1) Mix all of the ingredients for the seasoning mix until well
blended.
2) Take 5 teaspoons of the mixture and set aside. For the leftovers,
take an airtight container and store the mix in it. Keep it in a cool, dry
place until the next cooking session.
3) Cook the ground beef in a skillet until it is no longer pink.
4) Drain the excess oil from the cooked beef.
5) Mix in the 3 teaspoons of seasoning mix plus the onions.
6) In the slow cooker, add in the tomato sauce, tomatoes, and a can
of kidney beans. Add in to the mixture 2 teaspoons of seasoning mix.
7) Take the beans from the other can and place them in a blender
and puree them until smooth.
8) Add in the meat and the pureed beans to the crockpot.
9) Stir well to combine.
10) Leave the chili to cook for 6 to 8 hours on low setting.
Chapter 6 – Sesame and Honey Chicken

This is another delicious way of preparing chicken. Most of the ingredients

can be found in your kitchen, so you do not have to go out to buy more
ingredients.

Ingredients:
2.5 pounds of chicken breasts or thighs, boneless and skinless
1 cup of honey
Half a cup of soy sauce
4 tbsps ketchup
4 tbsps diced onion
2 tbsps canola oil
2 garlic cloves, minced
4 tsps cornstarch
6 tbsps water
Salt and pepper
Sesame seeds
½ tsp red pepper flakes (This is optional.)

Steps:
1) In a small bowl, dissolve the 4 teaspoons of cornstarch in the 6
tablespoons of water. Set this aside.
2) Season the chicken on both sides lightly with pepper and salt.
Place the chicken into the slow cooker.
3) Combine soy sauce, honey, oil, onion, ketchup, pepper flakes,
and garlic in a small bowl. Pour the mixture over the chicken in the
slow cooker.
4) Cook the chicken for 1 ½ - 2 ½ hours on high setting or 3-4 hours
on low. You can check that if the chicken is just cooked through.
5) Take the chicken from the slow cooker but leave the sauce. Add
into the sauce the cornstarch and water mixture. Stir well to combine.
6) Return the lid and let the sauce cook on high setting for another
10 minutes. You will see that the sauce becomes slightly thicker.
7) Meanwhile, cut the chicken into small pieces (bite-size). Return
the pieces into the slow cooker and toss with the sauce before you
serve.
8) Sprinkle the chicken with sesame seeds. This is best served over
noodles or rice.
Chapter 7 – Filipino Adobo (Pork or Chicken)

One of the most well-known and well-loved foods from the Philippines is
the Adobo. People would usually cook this using chicken or pork, or a
combination of both. This is a flavorful dish that is best served over
steaming rice.

Ingredients:
3 to 4 pounds of pork (in 2-inch cubes), or
3 to 4 pounds of chicken (cut into serving sizes or pieces)
½ cup rice vinegar
½ cup of soy sauce
1 cup water or chicken broth
2-3 crumbled bay leaves
2 teaspoons whole peppercorns
4 to 6 cloves of garlic, crushed
1 medium onion, chopped
¾ tsp ground pepper
2 tsps salt (This is optional.)

Steps:
1) Place all of the ingredients inside the slow cooker. For some,
they prefer including all of the spices into the mixture, while there are
those who tie the spices inside a cheesecloth. That way, the flavors
still come out, but you will not be in danger of eating the peppercorns
or any other spice.
 2) Leave the meat at room temperature for about 15 minutes or so.
3) Cook the dish for 6 hours on low, or for 3 hours on high. The
time may also depend on your slow cooker, so be sure to check from
time to time.
4) Serve the adobo with rice.
To those who wish to cook this but do not have the time to prepare, you can
combine all of the ingredients inside a single zip lock bag and place it in the
freezer. To serve, let the bag thaw overnight inside the refrigerator. Let it sit
for 15 minutes at room temperature then cook as directed above.
Chapter 8 – Moroccan Chicken, Apricot, and
Chickpea Tagine

This is a good recipe that could be served all-year round. This can be served
together with pita or flat bread. You can also add in assorted salads or serve
it with hot, fruity, or fluffy couscous, pickles, or chutneys during winter.

Ingredients:
3 pounds of assorted chicken pieces, or 6 large chicken breasts
(boneless and skinless), cut into large pieces
2 tbsps corn flour or 1 tbsp flour
2 onions, large, chopped
3 to 4 cloves of garlic, finely chopped
1 to 2 tablespoons of extra virgin olive oil
6 ounces of dried apricot
1 inch of fresh ginger root, chopped finely
2 14-ounce cans of chopped tomatoes
2 tbsps tomato paste
2 14-ounce cans of chickpeas
½ pint of chicken stock
3 tbsps honey
1 tsp turmeric or a pinch of saffron
4 teaspoons of spice mix (directions on how to make below)
2 carrots, peeled and then diced
1 preserved lemon, sliced into wedges (optional)
 Chopped fresh coriander, to be added before serving
Salt and black pepper
Spice mix
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp cayenne pepper
1 tsp ground cumin

Steps:
1) Mix the spices for the spice mix together. Set aside.
2) Place all of the ingredients in the slow cooker, including the spice
mix. Cook for 3 to 4 hours on high, or you 8 hours on low. The
cooking times may depend on the type of slow cooker being used.
3) Serve together with coriander or cilantro (freshly chopped) on
the top. You can also serve it along with rice, pita or flat bread, salad,
or couscous. This is also good with pasta or pureed or mashed
potatoes.
Note:
If using dried chickpeas instead of the canned ones, the peas should be
soaked in water first and cooked before they can be used in this recipe.
Chapter 9 – Chicken Tortilla Soup

For soup lovers out there, this is one of the best recipes for chicken tortilla
soup. You can add a dash of half and half or heavy cream just before
serving for a creamier taste.

Ingredients:
1 46-ounce can of chicken broth
3 cups of cooked, shredded chicken
1 15-ounce can of diced tomatoes
1 15-ounce can of tomato sauce
1 jalapeno pepper, diced
2 Anaheim chilies, diced
3 to 4 tomatoes, large, diced
½ cup of diced onion
2 cloves of garlic, minced
2 tbsps minced cilantro
1 tbsp chili powder
2 tsps pepper
2 tsps cumin
1 tsp salt
2 tsps Tabasco sauce (chipotle flavor)
½ tsp chipotle pepper (This is optional.)
For the garnish
1 chopped avocado
 A cup of cheddar cheese (shredded)
A lime, sliced into wedges
¼ cup cilantro (taken from the stem)
2 cups of crushed tortilla chips

Steps:
1) Place all of the ingredients, except for the ones for the garnish
inside the slow cooker. Let the soup cook for 5 to 6 hours on high.
2) Once done, take some and put into individual soup bowls. Dress
the top with garnishes. Squeeze a lime on top and serve.
3) For a creamier taste, you can add a dash of heavy cream or half
and half on top a few minutes before serving.
Chapter 10 – Irish Lamb Stew

This stew is considered as penicillin to the Irish – it is full of leeks,

potatoes, and carrots that can help cure whatever ails a person. To make this
even healthier, you can opt to take out any visible fat from the lamb before
cooking.

Ingredients:
2 lbs leg of lamb, boneless (This should be trimmed and then cut
into pieces of about 1 inch in size.)
1 ¾ lbs white potatoes (These should be peeled and cut into 1-
inch size pieces.)
3 carrots, large, peeled and then cut into 1-inch size pieces
3 large leeks, the white parts only (These should be halved,
washed, then sliced thinly.)
3 stalks of celery, sliced thinly
1 14-ounce can of chicken broth (reduced-sodium)
2 teaspoons of fresh thyme, chopped
A teaspoon of salt
A teaspoon of pepper, freshly ground
¼ cup of chopped fresh parsley leaves
Steps:
Note: If you wish to reduce the fat content, you can take out the
visible fat from the lamb before cutting them into 1-inch sized pieces.
1) Combine the lamb, leeks, potatoes, celery, carrots, thyme,
broth, pepper, and salt, in a slow cooker (6-quart). Stir everything
well so that the mixture is well-combined.
2) Replace the lid and let the stew cook for 8 hours on low. The
lamb will become fork tender by then.
3) Before serving the stew, stir in the parsley.
4) This recipe makes 8 generous 1-cup servings.
Chapter 11 – Barley and Fennel Risotto

This is one good alternative to cooking a traditional risotto on the stovetop.

This recipe uses fiber-rich whole grains that are known to be healthy. You
do not even have to stir it as often as when cooking on the stovetop because
the uniform, gentle heat of the crockpot will help create the creamy texture
of the risotto.

Ingredients:
1 cup of short-grain brown rice or pearl barley
2 tsps. of fennel seeds
2 small fennel bulbs or 1 large one, with the core taken out (This
should be diced, with 2 tablespoons of chopped fronds.)
1 large shallot, chopped finely
1 small carrot, chopped finely
2 garlic cloves, minced
4 cups chicken broth (reduced-sodium)
1 to 1 ½ cups of water (divided)
1/3 cup of dry white wine
½ cup of Parmesan cheese, grated
2 cups of French-cut green beans, frozen
1/3 cup of pitted black olives (oil-cured), chopped coarsely
A tablespoon of lemon zest, freshly grated
Pepper, freshly ground, to taste

Steps:
1) Using cooking spray, coat the bottom of a large slow cooker or a
4-quart slow cooker. Using the bottom of a saucepan, crush the fennel
seeds.
2) Combine the diced fennel, crushed fennel seeds, rice (or barley),
shallot, carrot, and garlic inside the slow cooker. Add the broth, wine,
and 1 cup water. Stir everything to combine.
3) Replace the cover and leave to cook until the rice or the barley is
tender. The rice (or barley) should be pleasantly chewy, and the
risotto should be thick and creamy. It takes about 2 ½ to 3 ½ hours on
low or high.
4) A few minutes before serving, cook the green beans as directed
and then drain.
5) Turn off the crockpot and add in the olives, green beans,
Parmesan, pepper, and lemon zest into the risotto. If the risotto seems
dry, you can stir in the remaining half cup of water into the risotto.
6) Serve the risotto with the chopped fronds of fennel.
Chapter 12 – Beef Goulash

This recipe is a rich beef preparation that could almost be considered as a

soup. This is great when served over boiled potatoes inside a bowl. The
extra step of browning the beef together with the spices and onions before
placing them in the slow cooker adds more depth in the flavor, making it
truly a wonderful recipe for dinner.

Ingredients:
2 slices of bacon, chopped
2 tablespoons of vegetable oil
2 pounds flank steak, cut into cubes (about 1-inch)
2 cups of chopped onion
2 garlic cloves, minced
4 tablespoons of paprika
1 teaspoon of caraway seeds
1 cup of canned tomatoes, crushed and drained
2 tablespoons of tomato paste
3 tablespoons of balsamic vinegar
6 cups of beef stock
½ cup of sour cream, fat-free
½ cup of chopped parsley
2 strips of lemon peel

Steps:
1) Heat the oil in medium-high heat using a large cast-iron skillet.
Add in the bacon and cook until fully browned and crispy. Add in the
cubes of beef and brown. Make sure that all sides have been
browned.
2) Add in the onions and cook for about 5 minutes or until the
onions start to become soft. Add the garlic and cook for another
minute. Add in the paprika and the caraway. Make sure that the meat
and onions are well coated.
3) Using the vinegar, deglaze the skillet. If there are any browned
bits on the side, scrape it. Add in the beef stock, tomatoes, and
tomato paste. Bring everything to a boil.
4) Transfer the mixture to the slow cooker and add in the lemon
peel. Replace the cover and leave to cook for 6 to 8 hours on low
setting.
5) When you are ready to serve, take out the vegetables and the beef
and place in a serving bowl. Do not be surprised if the onions have
melted into the sauce.
6) Turn the heat of the cooker off. If the insert can be taken out,
remove it from the heating element.
7) Add in the parsley and the sour cream into the sauce and whisk
until well blended. Pour this over the beef and then serve.
Chapter 13 – Lime and Chili Slow-Cooked Pork
and Red Onion Escabeche with Warm Tortillas

This is a flavorful dish that can make up to 6 hearty servings. For taco
lovers, this is a definite must try at home!

Ingredients:
Pork
1 pork rump or shoulder, boneless (about 3 pounds), cut into 2
parts
¼ cup of chili powder
1 tablespoon salt
2 tomatoes, large, chopped
1 tablespoon of crushed coriander seed
4 garlic cloves, sliced
¼ cup of fresh lime juice

Escabeche
1 large red onion, sliced thinly
2 carrots, large, julienned
2 tablespoons of corn or any other type of vegetable oil
½ cup of fresh lime juice
½ cup of fresh cilantro, coarsely chopped
1 teaspoon salt
Accompaniments
Sour cream
Warm tortillas
Fresh pico de gallo or salsa
Mexican-style fresh cheese
Lime wedges
Fresh sprigs of cilantro

Steps:
1) In a big, shallow bowl, mix the coriander seed, chili
powder, and salt. Roll the pork in the mix, making sure that it
takes up all of the seasoning.
2) Place the pork in the slow cooker then add the remaining
ingredients. Let the pork cook for 8 – 10 hours on high.
3) When you are ready to serve, mix the ingredients for the
escabeche well and place inside a serving dish. Shred the pork
then put into a large serving bowl along with some of the liquid
from the cooking.
4) Serve the shredded pork along with the escabeche and the
accompaniments. Diners will have to make their own tacos.
Before folding, lime juice should be squeezed on top of the
filling.
Note: To heat the tortillas, the tortillas can be microwaved for a short period
of time and slipped between the folds of a clean cloth napkin or dish towel.
Chapter 14 – Teriyaki Style Roast Pork

This is one of the easiest ways of preparing pork using the slow cooker.
Though simple in nature, you will certainly be surprised because it is very
delicious.

Ingredients:
1 boneless pork shoulder (about 3 to 4 pounds), trimmed
1 cup of packed brown sugar
1/3 cup of soy sauce (You may use the low-sodium type.)
1/3 cup of unsweetened apple or pineapple juice
1 tsp minced garlic
1 tsp fresh ground giner
2 tbsps cornstarch
3 tbsps cold water
½ tsp salt
¼ tsp pepper

Steps:
1) Cut the roast into half. Rub both parts with brown sugar.
Place both parts into a 5-quart crockpot.
2) Mix the apple or pineapple juice with the soy sauce. Add
the ginger and garlic. Pour the mixture over the roast.
3) Sprinkle this with pepper and salt.
4) Replace the cover and cook the roast for 6 – 6 ½ hours on
low. The meat should become tender.
5) Take out the roast. Cover it and let it stand for about 15
minutes or so.
6) While letting the roast stand, strain the cooking juice and
then return to the slow cooker. Increase the cooking
temperature to high.
7) Mix the cold water and cornstarch until the mixture
becomes smooth. Slowly add this into the juices in the slow
cooker.
8) Replace the cover and then cook for 15 minutes on high, or
until the gravy thickens.
9) Slice the pork and then serve with gravy. You can serve
this along with mashed potatoes or rice.
Chapter 15 – Tarragon Lamb Shanks and
Cannellini Beans

For lamb lovers, this is another great recipe that you can share with the
entire family. This recipe is good for 12 servings. Each serving is equal to
about 3 ounces of lamb with 2/3 of a cup of bean mixture.

Ingredients:
4 lamb shanks (about 1 ½ pound)
1 19-ounce can of cannellini beans, if not available, any other
type of white beans (This should be rinsed and then drained.)
1 28-ounce can of diced tomatoes (This should not be drained.)
1 cup of chopped onions
¾ cup of chopped celery
1 ½ cups of diced carrot, peeled
2 cloves of garlic, sliced thinly
2 tsps dried tarragon
¼ tsp of black pepper, freshly ground
½ tsp salt

Steps:
1) Trim the fat from the shanks. Take the beans, carrots,
onions, celery, and garlic and place them in a 7-quart slow
cooker. Make sure to stir everything well. Put the lamb shanks
on the mixture. Sprinkle the top with pepper, tarragon, and salt.
 2) Pour the tomatoes over the lamb. Replace the cover and
cook for an hour over high setting. Reduce the heat after an
hour to low, and continue cooking for 9 hours more. The lamb
should be very tender.
3) Take out the lamb shanks. Pour the mixture of beans
through a sieve or colander placed over a bowl. The liquid will
be reserved. Leave the liquid to stand for about 5 minutes or
so; be sure to skim the fat that rises to the surface. Mix the
bean mixture with the liquid again.
4) Take out the bones from the lamb and discard them. Serve
the lamb along with the bean mixture.

Note: You may use dried beans for this, but you will have to prepare them
beforehand before you incorporate them in this recipe.
Chapter 16 – Spicy Korean Chicken with Potatoes

This recipe yields a very hearty meal for the entire family. This is best
served with white rice, the same type that the Koreans eat this with.

Ingredients:
2 pounds of chicken breasts and thighs (boneless and skinless,
with the fat trimmed), cut into small cubes
2 big carrots, chopped into big chunks
1 big onion, chopped into big chunks
8 ounces potatoes, chopped into big chunks
For the sauce
2 tablespoons Korean chili paste
4 tablespoons soy sauce (low-sodium)
3 tablespoons Korean chili flakes
2 tablespoons corn syrup or honey
2 tablespoons mirin
4 cloves of garlic, minced
1 tablespoon sesame oil
For garnish
Chopped green onion
Sesame seeds

Steps:
1) Inside a small bowl, mix all of the ingredients for the
sauce. Be sure to mix everything well.
2) Add the chicken and the vegetables to the slow cooker.
Slowly add in the sauce and make sure to mix it well with
everything. The sauce should be evenly mixed with the chicken
and the vegetables.
3) Cover the slow cooker and leave to cook for 2 hours on a
high setting, or 4 hours on low. The chicken should be fully
cooked.
4) Once everything is cooked, incorporate the chopped green
onion. Sprinkle some sesame seeds on top and then serve with
hot rice.
Chapter 17 – Shio Ramen with Chili Oil

If you think that only meats can be cooked on a slow cooker, think again.
Your slow cooker can also be used to cook ramen, too! This recipe is easy
to follow and your family will surely love this.

Ingredients:
4 carrots, sliced into chunks (about ½-inch thick)
1 cup of shitake mushrooms, sliced
1 large onion, diced
2 cloves of garlic, minced
1 tablespoon of minced fresh ginger
8 cups of water
Ramen noodles
Leftover chicken bones

For the chili oil

1 teaspoon red pepper flakes
½ cup of olive oil

Optional add-ins:
Shiitake mushrooms
Baby bok choy
Bean sprouts
Corn
 Boiled egg
Chicken
Bamboo shoots
Scallions

Steps:
1) Inside a large crock pot, combine the onion, shitake,
garlic, salt, ginger, carrot, water, and chicken bones. If you
have no leftover chicken bones, replace these and the water
with canned chicken stock.) Let these cook for 8 hours on high.
2) In a small saucepan, combine the red pepper flakes and
olive oil to make the chili oil. Cook the oil over medium low
heat for about 5 minutes or so. Remove this from the heat,
strain, then leave to cool.
Set this aside.
3) When you are about to eat, strain the mixture in the
crockpot into a big saucepan until you get the broth. Let the
broth boil, along with your ramen noodles. The cooking time
may depend on the type of noodles you have.
4) Take out the noodles from the broth and then place in a
bowl. Top the noodles with your desired add-ins. When you are
ready to eat, take some broth and place it in the bowl, then top
with some chili oil.

Note: You can get ramen noodles that are packaged from the Asian section
of grocery stores. They may look similar to spaghetti noodles. If you can’t
find packaged ramen noodles, you may use instant ramen. You just have to
discard the spice packet that goes along with it.
Chapter 18 – Crockpot Jambalaya

The flavors of this particular preparation will certainly amaze your family.
The combination of the meat, including the shrimp, will keep you coming
back for more.

Ingredients:
2 pounds of chicken thighs (boneless and skinless)
1 pound of smoked sausage, chopped into 2-inch slices
1 green bell pepper, large, seeded then chopped
1 onion, large, chopped
3 celery stalks, chopped
1 28-ounce can of diced tomatoes (with the juice)
3 garlic cloves, chopped
1 tbsp Creole or Cajun spice mix
2 cups of chicken broth
1 tsp dried oregano
1 tsp dried thyme
1 pound of shrimp, extra large, peeled then deveined
1 ¾ cups of rice, long-grain
Parsley (optional)

Steps:
1) In a 5-quart crockpot, combine the onion, sausage, green
pepper, chicken, celery, garlic, tomatoes, spice mix, chicken
broth, oregano, and thyme. Mix well.
2) Cook the mixture for 5 hours on low setting.
3) After 5 hours, add in the rice and the shrimp. Increase the
heat and turn to high and leave to cook for about 30 more
minutes.
4) Top with parsley when done.
Chapter 19 – Good Old Macaroni & Cheese

The crockpot will actually help you come up with one of the best mac and
cheese! A true hit among all members of the family, all cheese lovers will
love this recipe.

Ingredients:
1 12-ounce can of evaporated milk
1 ½ cups of milk
¼ cup or ½ stick of butter, unsalted (This should be melted and
then left to cool at room temperature.)
½ teaspoon salt
3 large eggs
3 cups of shredded cheese (Italian fontina)
½ pound of mini penne tubes or elbow macaroni, cooked for
about 5 minutes and then drained (They should be tender but not
cooked completely.)
½ cup of grated Parmesan cheese
Black pepper, freshly ground

Steps:
1) Using a cooking spray or olive oil, grease the inside of
your slow cooker.
2) Whisk together the evaporated milk, eggs, milk, salt, and
butter in the slow cooker. Continue whisking until everything
is smooth.
3) Add in the macaroni and the shredded cheese. The cheese
to be added should not be the Parmesan.
4) Sprinkle the mixture with spices that you want, as well as
pepper. Stir well so that everything is coated evenly.
5) Sprinkle the top with Parmesan cheese.
6) Place the cover on the slow cooker and leave to cook for
30 minutes on high setting.
7) After 30 minutes on high, reduce the heat to low, then
leave to cook for 2 to 2 and a half hours. The custard will be
set, and the pasta will already be tender. About 30 minutes
before you serve, you can place the slow cooker on a “Keep
Warm” setting if it has one.
8) An optional way of serving would be to sauté some bread
crumbs along with a little olive oil and sprinkling them on top
of the macaroni and cheese.
Chapter 20 – Bombay Potatoes

Indian food lovers will love these potatoes. The spices and the flavors will
surely play with your taste buds.

Ingredients:
3 pounds of potatoes, peeled, washed, and then cubed
1 onion, medium, minced
4 tomatoes, roughly chopped
2 teaspoons of mustard seeds
1 teaspoon garam masala
1 teaspoon ground ginger
½ teaspoon ground cumin
1 ½ teaspoon turmeric
½ teaspoon chili powder
¼ teaspoon dried chili flakes
1 ½ to 2 teaspoons kosher salt
3 tablespoons olive oil
Black pepper, freshly cracked
Coriander or parsley (flat-leaf type)

Steps:
1) To make the spice mix, combine the garam masala, ground
ginger, ground cumin, turmeric, chili powder, and chili flakes
in a bowl. Set this aside.
2) Turn the slow cooker on. Heat the olive oil. When the oil is
hot, add the mustard seeds.
3) Once the seeds start popping, you can then add in the
onion. Continue cooking until the onion becomes translucent.
4) Mix in the spice mix and combine well with the onion.
Leave to cook for another 3 minutes for the flavors to set in.
5) Add the potatoes into the crock pot. Mix the potatoes so
that each potato gets coated with the spices.
6) Add in the tomatoes and the salt. Add in some freshly
cracked pepper.
7) Leave the potatoes to cook for 4 to 6 hours on low.
8) Before serving, sprinkle the top with coriander or flat-leaf
parsley.
Chapter 21 – Creamy Chicken with Black Bean
Salsa

The flavors of this recipe will leave you wanting for more. This is a one of a
kind recipe to try out with your family.

Ingredients:
4 chicken breasts (boneless and skinless)
1 cup of salsa
½ cup of chicken broth
1 cup of corn (frozen)
1 1.25-ounce envelope of taco seasoning
½ cup of sour cream
1 15-ounce can of black beans, drained then rinsed
1 tablespoon of cornstarch
1 tablespoon of water
Grated cheddar cheese
Diced tomatoes
Tortillas

Steps:
1) Take the chicken breasts and put them in the slow cooker.
Cover with the corn, salsa, broth, taco seasoning, and beans.
2) Place the cover and cook fro 4 to 6 hours on low.
3) Take out the chicken and cut them into bite-size pieces, or
you can also shred the chicken.
4) Add in the sour cream to the sauce. Stir well.
5) Inside a small bowl, mix the water and cornstarch. Be sure
to mix until free of lumps. Add in the cornstarch mixture to the
mixture inside the slow cooker.
6) Return the chicken into the slow cooker. Without the lid,
let the mixture thicken for 30 minutes more on high setting.
7) Take some of the chicken mixture and place them on
tortillas. Sprinkle the top with cheese and the diced tomatoes.
Chapter 22 – Coq Au Vin

To those who want to see bacon in the recipe, this is one recipe to try.

Ingredients:
8 chicken thighs, boneless and skinless
3 tbsps all-purpose flour
3 tbsps extra-virgin olive oil or unsalted butter, divided
4 slices of bacon, chopped roughly
1 12-ounce package of baby bella or white mushrooms,
quartered
1 yellow onion, medium, chopped
2 carrots, chopped
1 ½ cup of red wine
½ cup of chicken broth, low-sodium
Fresh thyme, about 2 large sprigs

Steps:
1) Place chicken on a big sheet of wax paper. Both sides
should be seasoned with pepper and salt. Coat the chicken all
over lightly with flour. Set these aside.
2) Over medium heat, heat a big nonstick skillet. Add in the
bacon and let it cook until crispy and golden. This takes about
3 minutes.
3) Using paper towels, let the bacon drain. Set aside.
4) Wipe the skillet and discard any drippings. Using the same
skillet, melt 2 tablespoons of butter, or if using oil, heat the oil
over medium-high heat. Add in the chicken and let them cook
until they are all lightly browned all over. This takes about 3
minutes each side. Transfer the cooked chicken to a big plate
once done and then set aside.
5) Melt the remaining 1 tablespoon of oil or butter in the same
skillet. Add the mushrooms and let them cook until the edges
start to become brown. Add in the onions, carrots, garlic, and
the salt. Continue cooking until the vegetables start to soften.
6) Transfer the vegetables and the broth into the slow cooker.
Add in the chicken. Sprinkle the bacon on top of the chicken.
Add the thyme sprigs and the wine. Replace the cover and let it
cook for 6 to 7 hours on low.
7) Season the coq au vin with salt and pepper. Serve.
Chapter 23 – Beef and Broccoli

This is another go-to recipe for those who love beef and broccoli. This is a
variation from the traditional way of preparing it on the stovetop.

Ingredients:
1 pound of beef chuck roast, boneless, cut into thin strips
1 cup of beef consommé
1/3 cup of brown sugar
½ cup of soy sauce, low-sodium
3 cloves of garlic, minced
1 tablespoon of sesame oil
2 tablespoons water
2 tablespoons cornstarch
Fresh florets of broccoli (as much as you want)
Cooked rice, hot

Steps:
1) Put the beef inside the slow cooker.
2) Inside a small bowl, combine soy sauce, consommé, oil,
brown sugar, and garlic. Pour the mixture on the beef.
3) Put the cover and let the beef cook for 6 to 8 hours on low.
4) In a small bowl or cup, mix the cornstarch and water. Make
sure that there are no lumps. Add the cornstarch mixture into
the slow cooker. Make sure to stir the mixture well to fully
incorporate the mixture.
5) Blanch the broccoli florets and then add into the slow
cooker. Stir again to combine.
6) Replace the cover and then turn the setting to high for
another 20 minutes to cook. The sauce should have thickened
by then.
7) Serve this together with hot, cooked rice.
Chapter 24 – Sweet Pork

The soda you have in your refrigerator may be put into good use! You will
need Coke for this recipe, and you will be surprised as to how good the
pork will taste.

Ingredients:
2 pounds of pork roast
2 cans of Coke (the regular type)
½ teaspoon of garlic salt
1 4-ounce can of green chilies, diced
½ cup of brown sugar
¼ cup of water
1 10-ounce can of enchilada sauce
1 cup of brown sugar

Steps:
1) In a resealable bag, place the pork inside. Add in a can of Coke
and ½ cup of brown sugar. Seal the bag and leave the pork to
marinate overnight or for a few hours.
2) Drain the marinade and place the pork, water, garlic salt, and half
a can of coke inside the slow cooker. Turn the slow cooker on high
and let the pork cook for 3 to 4 hours.
3) Take out the pork from the slow cooker and drain the liquid.
Shred the pork.
4) In a bowl or a blender, mix the can of chilies, the remaining half
can of Coke, brown sugar, and the enchilada sauce.
5) Put the shredded pork back into the slow cooker, cover with the
newly made sauce, and heat until everything has just warmed
through.
Chapter 25 – Tomato and Zucchini Pasta

This recipe is for the tomato and zucchini pasta sauce. You can cook
whatever pasta you like and add this sauce. This is a scrumptious way of
preparing pasta for dinner.

Ingredients:
2 cups of shredded zucchini
5 tomatoes, medium in size, diced
4 ounces of chopped mushrooms
¼ cup of freshly chopped parsley
1 bay leaf
4 cloves of garlic, minced
1 teaspoon of garlic salt
1 teaspoon basil
¼ teaspoon pepper
1 teaspoon oregano
2 8-ounce cans of tomato sauce
2 tablespoons of quick-cook tapioca
1 pound of ground turkey sausage or ground beef
½ onion, medium, chopped

Steps:
1) Cook the ground turkey sausage or beef until brown. Once
done, drain and set aside.
2) Combine all of the ingredients inside the slow cooker
except for the meat. Stir everything well.
3) Cover the slow cooker and leave to cook for 6 to 8 hours
on low or 3 to 4 hours on high.
4) Stir the sauce and then add the meat. Season with salt and
pepper according to your preference. Serve this over spaghetti
noodles or any other pasta that you like.
Chapter 26 – Tomato and Zucchini Pasta

You will not believe that this was made in a slow cooker. The white wine,
herbs, and garlic will enhance the flavors of this recipe. This is also very
easy to do and prepare. You can prep this in the morning and then come
home to a ready-to-eat meal that you entire family will love. This recipe
serves 4.

Ingredients:
4 skinless chicken breasts
1 tsp extra-virgin olive oil
½ tsp kosher salt
¼ tsp black pepper
4 garlic cloves, peeled then minced
1 small onion, peeled then diced
1 tbsp chopped fresh oregano
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
¾ cup of chicken broth
1 cup of white wine
1/3 cup of all-purpose flour
Salt and pepper

Steps:
1) Season the chicken breasts with the pepper and salt. In a
large skillet on medium-high heat, heat the oil. Sear the
chicken breasts for about 2 to 3 minutes on each side until they
become lightly golden.
2) In the slow cooker, add the oregano, onions, thyme, garlic,
and rosemary. Place the chicken breasts on top of the garlic,
herbs, and onion.
3) In a separate bowl, combine the flour, white wine, and the
broth. Mix well until all the flour dissolves. Add this mixture
into the slow cooker.
4) Put the cover on the slow cooker and leave to cook on low
for 8 hours or on high for 4 hours.
5) You can serve this with pasta, rice, or couscous.
Chapter 27 – Corned Beef and Cabbage

This is a relatively simple way of serving cabbage and corned beef. There is
no need to wait for St. Patrick’s Day to prepare this! The leftovers may even
be used to fill up sandwiches.

Ingredients:
4 to 5 pounds corned beef
1 cabbage, medium in size, cut into wedges of about 2 inches
each
4 carrots, sliced into ½-inch chunks
6 potatoes (red), halved
1 onion, medium, sliced into 1/2-inch chunks
2 cups of chicken stock (low-sodium) or water
8 ounces of beer (If you prefer to go with a non-alcohol recipe,
you can substitute this with water as well.)
1 tsp black pepper corns
1 tbsp Dijon mustard
3 bay leaves, large

Steps:
1) Rinse the corned beef. Set aside.
2) In a big slow cooker, place the potatoes, onions, and
carrots. Take the rinsed corned beef and place it over the
vegetables. Add in the pepper corns, Dijon mustard, and the
bay leaves.
3) Pour the stock and the beer on everything. See to it that the
liquid covers most of the beef. If not, add more stock or water.
Put the cover and let everything cook for 8 hours on low.
4) Add in the cabbage after 8 hours and let it cook for another
30 minutes, or until the cabbage becomes tender.
5) Plate the vegetables and beef. Serve.
Conclusion

Thank you again for downloading this book!

I hope this book was able to help you to learn how to have fun with your
slow cooker and prepare sumptuous meals for your family!
The next step is to try out these fabulous recipes and amaze your loved
ones.
Finally, if you enjoyed this book, please take the time to share your
thoughts and post a review on Amazon. It’d be greatly appreciated!
Thank you and good luck!
Preview Of ‘Paleo Diet: 7 Day Paleo Diet Plan For
Improved Health And Weight Loss-Transform
The Way Your Body Looks, Feels And Performs
Through Paleo Diet’

Among the many low-carb, high-protein diets to emerge in recent years, the
paleo (short for Paleolithic) diet stands out as one of the most popular – and
one of the most controversial. This is because the paleo diet challenges
everything people have been taught about nutrition. It promotes consuming
less carbohydrates and more protein. It also goes against the idea that fat is
bad for the body. There are many food items containing healthy fats that can
be consumed while on this diet. Dairy products are also a big no-no on the
Paleo diet. The reason for this is that it is unnatural to consume milk and
products containing milk after infancy. Proponents of the Paleo diet believe
that this is the reason why there are so many people who grow up to be
lactose intolerant.

The premise behind this diet is pretty simple. If people ate the way the
cavemen did during the Paleolithic period, the world wouldn’t have a
problem with obesity and all the health issues that comes with it. Eating like
a caveman means eating only foods that can be hunted and gathered. This
eliminates grains, dairy products, processed foods, and a host of other food
items that were introduced during or after the agricultural revolution from
one’s diet. The idea is that the human body has not adapted to the newer
grain-based diet we are used to. The large amount of processed foods
people consume on a daily basis has also contributed to the health and
weight problems plaguing a big number of the world’s population today.
These foods contain a lot of chemical additives and sugar which, like
grains, dairy, and other post-agricultural revolution food items, are not
easily processed by the body.
The Paleo Lifestyle
Many traditional nutritionists dismiss the paleo diet as a fad diet that won’t
last; however, as time passes, more and more people are going paleo. The
reason behind this is quite straightforward – the diet works. Many people
have lost weight on the paleo diet even after as little as 7 days. It’s not
surprising that many people have made the switch and have changed their
eating (and exercise) habits in order to stay fit and healthy.

For most people, the paleo diet isn’t just a fad diet that comes and goes, it’s
a way of life. They combine the diet with strenuous exercise regimens to
achieve the same strength, agility, energy level, and great overall health that
the cavemen had when they ruled the earth. It takes a lot of willpower and
determination to live the paleo life, but those who have successfully made
the transition say that all the sacrifices they made were all well worth it.
The paleo diet brings a lot of things to the table in terms of health benefits.
The first and most important one is that it is good for the digestive tract.
Many of the diseases people have problems with in today’s times usually
stem from not being able to process foods correctly. Many of the foods the
modern man eats also irritates the gut, making it even more difficult to
digest food properly and absorb the nutrients we need. Another major
benefit of the paleo diet is that it eliminates most of the food items that are
known to cause allergies and other adverse reactions like peanuts, dairy, and
some types of grains. Also, people who are on the paleo diet seem to be
more energetic and active than those who still eat grains and other non-
paleo food items. This is because the abundance of protein in the paleo diet
helps the body build muscle mass. This in turn helps burn fat and converts it
to energy faster and more efficiently, helping people lose weight and
increase their energy levels.

Click Here To Check Out The Rest Of Paleo Diet

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