School has started back and everything has gotten really busy around the house. Homework, football and band practice take up your extra time. Learn to use your slow cooker to save you time, energy and help you prepare nutritious meals when time is short and hunger is long.
This dish is zesty and very easy to make! Spoon meat onto toasted sandwich buns, and top with additional barbecue sauce.
Prep Time: approx. 20 Minutes.
Cook Time: approx. 10 Hours.
Recipe makes 12 servings.
- 1½ cups ketchup 1 tsp. liquid smoke flavoring
- ¼ cup packed brown sugar
- ½ tsp. salt
- ¼ cup red wine vinegar
- ¼ tsp. ground black pepper
- 2 Tbsp. prepared Dijon-style mustard
- ¼ teaspoon garlic powder
- 2 Tbsp. Worcestershire sauce
- 4 pounds boneless chuck roast
- In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce and liquid smoke. Stir in salt, pepper and garlic powder.
- Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
- Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce.
- Continue cooking approximately 1 hour.
A good homemade recipe for baked beans. Serve with your favorite entrée, or as a meal in itself.
Prep Time: approx. 1 Hour.
Cook Time: approx. 5 Hours.
Recipe makes 6 to 8 servings.
- 1½ lbs. dry white beans
- 1 lb. Ham hocks
- 1 onion, chopped
- ½ cup packed brown sugar
- ½ cup maple syrup
- 1 tsp. salt
- 1 cup water
- ½ cup ketchup
- 2 Tbsp. prepared mustard
- In a large pot over high heat, combine the beans with water to cover and bring to a boil for 10 minutes. Remove from heat but let sit for 1 hour.
- Drain beans and place them in a slow cooker. Add the ham hocks, onion, brown sugar, maple syrup, salt and water.
- Mix well, cover and cook on high setting for 4 to 5 hours, stirring occasionally.
- During the final hour of cooking, add the ketchup and mustard, remove the ham from the hocks and discard the hocks. Mix well and serve.
CHICKEN 'N RICE IN A BAG
- 3 lb. Fryer, cut into serving pieces
- 1 cup raw long-grain converted rice
- 1 can (10¾ oz.) condensed cream of Chicken soup
- ⅔ cup water
1 envelope (1½ oz.) dry onion soup mix
- Rinse chicken pieces and pat dry; set aside.
- Combine rice, cream of chicken soup and water in slow cooker; stir well to mix in soup.
- Place chicken pieces in a see-through roasting bag; add onion soup mix.
- Shake bag to coat chicken pieces thoroughly.
- Puncture 4 to 6 holes in bottom of bag. Fold top of bag over chicken and place in slow cooker on top of rice. Cover and cook on Low for 8 to 10 hours or on High 4 to 5 hours.
- Remove chicken pieces to warm platter. Serve with rice. Serves 4
TIPS WHEN USING YOUR COOKER
A few safety tips when using your slow cooker:
- Beginners need to use recipes designed for slow cookers. There are several items you have to consider when adapting recipes cooked other ways.
- Don't adjust the temperature of the recipe from high to low because you are going to be gone longer than it takes to cook. You may be asking for a real food safety problem.
- Choose a recipe that cooks in the time you have available. Don't use thick cuts of meats in a slow cooker. Too thick cuts don't get hot enough in the center of the meat quick enough to keep down harmful bacteria.
- Use poultry cut into pieces rather than whole. Use beef and pork no thicker than 2 inches and cut into pieces when possible.
- Don't over fill your slow cooker. Slow cookers can be used for holding hot food, but never use one to warm foods. They don't get the food hot enough, fast enough to prevent bacteria growth in the food.
For More Information Contact:
Nancy A. Freeman
Extension Home Economist
Harrison County Extension Service
(228) 865-4227 10/3/01