Ingredients:

• 4-5 pounds beef brisket, trimmed
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup balsamic vinegar or red wine (for a richer flavor)
• 1/4 cup brown sugar
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 bay leaves
• Fresh thyme sprigs

Directions:

1. Season the Brisket:
   Pat the brisket dry with paper towels.
   In a small bowl, mix together the kosher salt, black pepper, smoked paprika, onion powder, and garlic powder.
   Rub the seasoning mix all over the brisket, ensuring a generous coat on both sides.
2. Sear the Brisket:
   Heat the olive oil in a large skillet over medium-high heat.
   Sear the brisket for about 3-4 minutes on each side until a golden crust forms.
   Transfer the seared brisket to the slow cooker.
3. Prepare the Sauce:
   In the same skillet, add the sliced onion and garlic, cooking until softened and fragrant, about 3 minutes.
   Pour in the beef broth to deglaze the skillet, scraping up any browned bits from the bottom of the pan.
   Stir in the balsamic vinegar (or red wine), brown sugar, tomato paste, and Worcestershire sauce.
   Allow the mixture to simmer for 2 minutes before pouring it over the brisket in the slow cooker.
4. Slow Cook:
   Add the bay leaves and fresh thyme sprigs on top of the brisket.
   Cover and cook on low for 8 to 10 hours, until the brisket is fork-tender.
5. Rest and Serve:
   Once done, let the brisket rest for about 10 minutes before slicing against the grain.
   Serve with the gravy created from the cooking juices, strained if desired for a smoother sauce.
6. Variations & Tips:
   Sweetness Adjustment: If you prefer a sweeter flavor, you can increase the amount of brown sugar or add a tablespoon of honey.
7. Texture: For a thicker gravy, you can whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) into the sauce before serving.
8. Serving Suggestions: Pair with mashed potatoes, roasted vegetables, or a fresh green salad for a complete meal.

Ingredients

• 4 boneless chicken breasts, cut into bite-sized pieces
• 1/2 cup cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1/2 cup chicken broth
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 2 tablespoons hoisin sauce
• 2 tablespoons brown sugar
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger
• 1/2 teaspoon red pepper flakes
• Green onions, sliced (optional for garnish)
• Sesame seeds (optional for garnish)

Instructions

1. In a large bowl, mix together chicken, cornstarch, salt, and pepper.
2. Heat oil in a large skillet over medium heat.
3. Add chicken and cook until browned, about 3-5 minutes.
4. Transfer chicken to a slow cooker.
5. In a separate bowl, mix together chicken broth, soy sauce, rice vinegar, hoisin sauce, brown sugar, garlic, ginger, and red pepper flakes.
6. Pour the sauce over the chicken in the slow cooker.
7. Cook on low heat for 4 hours, or on high heat for 2 hours.
8. Serve over rice and garnish with green onions and sesame seeds, if desired.

Nutrition Facts

Servings: 4-6
Calories per serving: Approximately 350 (without rice)
Preparation Time
Prep Time: 15 minutes
Cook Time: 4 hours on low or 2 hours on high
Total Time: 4 hours and 15 minutes to 2 hours and 15 minutes

How to Serve

Serve the General Tso’s Chicken over a bed of freshly steamed rice or your choice of grains like quinoa for a healthier option.
Garnish with green onions and sesame seeds for an added touch of flavor and texture.
Accompany the dish with steamed vegetables such as broccoli or snap peas to round out the meal.

Additional Tips

For Extra Crispiness:
Briefly fry the cornstarch-coated chicken pieces before adding them to the slow cooker for a texture that mimics deep-frying.
Adjusting Spiciness:
Modify the amount of red pepper flakes according to your spice tolerance.
You can also add a bit of chili sauce for an extra kick.
Sauce Thickness:
If you prefer a thicker sauce, you can add an additional tablespoon of cornstarch mixed with water towards the end of cooking.
Storage:
This dish stores well in the refrigerator for up to 3 days and can be frozen for up to 3 months.
Reheat gently, adding a little water or chicken broth if the sauce thickens too much.
Vegetarian Option:
Substitute the chicken with tofu or a mix of vegetables for a vegetarian version.
Adjust the cooking time accordingly.

Ingredients:

• 1 lb (450g) beef stew meat, cubed
• 4 medium potatoes, peeled and diced
• 4 medium carrots, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz / 411g) diced tomatoes, undrained
• 1 can (15 oz / 425g) kidney beans, drained and rinsed
• 4 cups (960ml) beef broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil
• Chopped fresh parsley for garnish (optional)

Directions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the cubed beef and cook until browned on all sides.
3. Transfer the beef to the slow cooker.
4. Add the diced potatoes, sliced carrots, diced onion, minced garlic, diced tomatoes (with their juices), and drained kidney beans to the slow cooker.
5. Pour the beef broth over the ingredients in the slow cooker.
6. Add the dried thyme, dried rosemary, salt, and pepper.
7. Stir to combine.
8. Cover and cook on low heat for 7-8 hours or on high heat for 3-4 hours, or until the beef is tender and the vegetables are cooked through.
9. Once cooked, taste and adjust seasoning if necessary.
10. Serve the stew hot, garnished with chopped fresh parsley if desired.

Prep Time: 15 minutes | Cooking Time: 7-8 hours on low or 3-4 hours on high | Total Time: 7-8 hours 15 minutes (low) or 3-4 hours 15 minutes (high) | Servings: 6

Tips:

Customize the stew by adding your favorite vegetables or using different herbs and spices.
Make a large batch and freeze leftovers for quick and easy meals later on.
Serve the stew with crusty bread or over cooked rice for a complete meal.

Ultimate Slow-Cooked Taco Spaghetti Fusion

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (10 oz) Ro*Tel diced tomatoes and green chilies, undrained
• 4 cups chicken broth
• 8 oz spaghetti, uncooked
• 1 cup cheddar cheese, shredded
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• Sour cream, for serving (optional)
• Avocado slices, for garnish (optional)

Directions:

1. In a skillet over medium heat, cook ground beef with onion and garlic until beef is thoroughly browned; drain.
2. Transfer the beef mixture to a 6-quart crockpot.
3. Add taco seasoning, both cans of tomatoes, and chicken broth.
4. Stir to combine.
5. Break spaghetti into thirds and stir into the crockpot, ensuring it is covered by the liquid.
6. Cover and cook on high for 2-3 hours or until the pasta is tender, stirring occasionally to prevent sticking.
7. Once cooked, stir in shredded cheddar cheese until melted and creamy.
8. Serve hot, garnished with cilantro, sour cream, and avocado slices if desired.

Prep Time: 15 minutes | Cooking Time: 2-3 hours | Total Time: 2 hours 15 minutes – 3 hours 15 minutes
Kcal: 520 kcal | Servings: 6 servings

This Slow Cooker Salmon recipe is made with a nice-sized filet, a few popular seasonings, and several lemon slices for a dish that is sure to be loved by the entire family. It can easily be paired with a variety of sides for a quick and easy complete dinner.

Can I cook salmon in a crockpot?

You may have never considered cooking salmon in a crock pot, but YES! You can totally cook the best tasting salmon in your slow cooker. One of the biggest benefits is you don’t have to get your kitchen hot by using the oven and you can easily take your salmon on the go should you choose to cook it for a potluck or family gathering.

This is also a dump-and-go style recipe, meaning the prep time is short and everything will be added to the crock pot and left to cook. The cooking time is also relatively short and gives you just enough time to whip up a few sides to go along with it. Your family is sure to enjoy this salmon in slow cooker meal!

Recipe Ingredients

• Salmon: For this salmon recipe, you’ll want to purchase a fairly large piece of salmon and keep the skin on. This will help give it more flavor.
• Butter: Salted butter will be cut into pieces and used for layering and adding extra flavor.
  White Wine: I like to use Pinot Grigio; however, you can choose the white wine of your choice.
• Lemon: You’ll want to use 2 lemons, one for juicing and the other for cutting into slices.
• Seasonings: Garlic cloves (left whole), kosher salt, and freshly cracked black pepper are all the flavor you’ll need for a delicious tasting salmon. You can also add Salmon Seasoning.
• Fresh Dill: Used for garnish.

Step-by-Step Directions

1. Line the slow cooker pot with a large piece of parchment paper. Layer half of the lemon rounds to the bottom of the slow cooker along with the 3 cloves of garlic.
2. Lay the salmon fillet on top. Season the salmon filet with kosher salt and fresh ground pepper.
3. Pour in the wine and lemon juice, top with the other half of the lemon rounds and butter pieces.
4. Cover and cook on LOW for 2 hours or until flaky and opaque. Garnish with fresh dill and serve. Enjoy!

How to serve

One of the most classic ways to serve salmon is with wild rice. It also pairs well with white rice, jasmine rice, or even brown rice – basically, rice in general!
Steamed veggies, roasted vegetables like garlic green beans, Brussels sprouts, and asparagus would taste delicious.
Adding a side salad would brighten things up a bit. Go for a small side salad, a tomato cucumber salad, or a lemon and kale salad for starters.
If you want to switch things up a bit, you can’t go wrong with serving the lemon butter salmon on a bed of pasta.
Less traditional but just as tasty sides would be baby potatoes, sweet potato wedges, and/or herb roasted carrots.

Serve the Potatoes on the Side of This Amazing Stew Recipe
No potatoes in this easy beef stew recipe. This rich, flavorful stew recipe can be made in a slow cooker or on the stovetop. Serve mashed potatoes, herbed boiled potatoes or fried potatoes on the side.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 7 to 8 hours (slow cooker) and 2 to 3 hours (stovetop)
Total Time: 7 to 8 hours or 2 to 3 hours
Servings: 8

Ingredients
1 tablespoon olive oil (more if needed)
2 pounds stew meat
2 cans (15 ounces each) stewed tomatoes
1 can (6 ounces) tomato paste
2 cans (14 ounces each) beef broth
1 tablespoon Worcestershire sauce
1 onion, chopped
4 carrots, diced
3 ribs celery, chopped
2 teaspoons garlic powder
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bay leaf

Here’s how to make it:
To make in the slow cooker, heat the olive oil in a skillet.
Add the beef, in batches, and cook until well browned on all sides.
Put into a slow cooker along with the remaining ingredients.
Cook on low heat for 7 to 8 hours.
To make on the stovetop, heat the olive oil in a large soup pot.
Add the beef, in batches, and cook until well browned on all sides.
Add the remaining ingredients, bring to a boil, reduce heat, cover and simmer about 2 to 3 hours.

1 ½ pounds beef chuck stew meat
1 teaspoon kosher salt
1 teaspoon dried dill weed
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
16 ounces cremini mushrooms, sliced
1 ½ cups low sodium beef broth, divided use
3 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
¼ cup cornstarch
1 cup plain whole milk Greek yogurt
8 ounces whole wheat egg noodles
Fresh parsley or thyme, for garnish

Grease the bottom of a 6-quart or large slow cooker with nonstick spray.
Add the beef, sprinkle with salt, dill, black pepper, garlic powder and onion powder.
Stir to coat the meat.
Add the mushrooms, 1 cup beef broth, Worcestershire and Dijon.
Cover and cook on high for 2 to 3 hours or on low for 5 to 7 hours, until the beef is cooked through and tender. (If you prefer firmer mushrooms, wait to add them until about halfway through the cook time.)
Stir in the cornstarch together with the remaining ½ cup broth to create a slurry.
Stir the mixture into the slow cooker.
Cover and cook on high for 20 minutes, and then stir in the Greek yogurt.
Re-cover and cook on high for an additional 20 minutes.
While the stroganoff finishes cooking, cook the noodles according to package instructions.
Stir into the slow cooker or pile separately into bowls and ladle the stroganoff over the top.
Serve immediately, topped with fresh thyme or parsley as desired.

Total Time Prep: 10 min. Cook: 4 hours
Makes 4 servings

Ingredients
1 medium onion, sliced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
8 lamb loin chops (about 1-3/4 pounds)
2 garlic cloves, minced

Place onion in a 3-qt. slow cooker.
Combine the oregano, thyme, garlic powder, salt and pepper; rub over the lamb chops.
Place chops over onion.
Top with garlic.
Cover and cook on low for 4-6 hours or until the meat is tender.

INGREDIENTS
1kg ripe Roma tomatoes
6 lamb shanks, trimmed
Salt
Plain flour for dusting
4 tbsp olive oil
1 large brown onion, finely chopped
1 tsp crushed garlic
2 sticks of cinnamon
Moroccan spice rub
1 tbsp lamb stock, stirred into 500ml hot water
Zest of one orange
1009 roasted almonds
200g soft dried Turkish apricots
Handful Italian parsley, roughly chopped
Handful Coriander, roughly chopped

METHOD
Score the skin of the tomatoes, place in a bowl and cover with boiling water.
Drain and peel off the skin using a paring knife.
Slice in half and remove the core.
Finely chop by hand or pop them in a blender until you a puree.
Set aside.
Season and dust the lamb shanks with flour, shaking off the excess.
Heat 2 tablespoons of the olive oil in a large casserole dish over medium heat.
Brown the lamb shanks on all sides and set aside.
Add the remaining olive oil to the dish and saute the onion until soft and translucent.
Add the garlic, cinnamon sticks and Moroccan spice rub and fry for 2-3 minutes.
Return the lamb shanks to the dish and pour over the lamb stock.
Add the chopped or pureed tomatoes along with the orange zest, dried apricots and roasted almonds.
Reduce the heat, cover and allow to simmer for 2 hours or until the lamb is tender.
Alternatively, you can pop them in the oven, 160°C, for 2 hours, after which you can remove the lid and cook for a further 20 minutes to brown the shanks slightly.
If the sauce looks too thick at any point, simply add some more lamb stock.
Garnish with roughly chopped Italian parsley and coriander and serve with couscous and flatbread.

Total : 8 hrs 20 mins
Prep : 20 mins
Cook: 8 hrs
Yield : 4 servings

Ingredients
1 sweet onion (sliced, separated into rings)
4 lamb shanks (rinsed, patted dry)
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
Dash of black pepper (freshly ground)
1 teaspoon olive oil
10 garlic cloves (whole ones cut in half, peeled)
8 ounces mushrooms (brushed clean, cut in half)
1 (14-ounce) can tomatoes (diced)
1 teaspoon oregano (dried)
1 teaspoon basil (dried)
4 springs thyme (fresh)
1 teaspoon allspice (ground)
1 small bay leaf (broken in half)
4 tablespoons Mushroom Soup & Seasoning Mix
* Leave as it makes the sauce too watery
1/2 cup red wine*
1/2 cup beef broth (double-strength)*

Steps to Make It
Gather your ingredients.
Spread sliced and separated onion rings on the bottom of the slow cooker.
Rub lamb shanks with Worcestershire sauce, then sprinkle all over with salt and pepper.
Heat a heavy skillet over medium-high heat.
Add olive oil and brown the lamb shanks.
Place browned lamb shanks, along with any browned bits from the skillet, in the slow cooker, on top of the onions.
Top with whole garlic cloves and mushrooms.
In a medium bowl, mix together 1 can tomatoes, 1 teaspoon oregano, 1 teaspoon basil, 4 sprigs thyme, 1 teaspoon allspice, 1 bay leaf and a 1/2 cup of red wine*, 1/2 cup beef broth*.
Pour mixture over the vegetables and lamb shanks.
Cook on low for 6 to 8 hours or until tender.
Taste and adjust seasoning if necessary.
Add Mushroom Soup & Seasoning Mix about 30 min before ready.
Serve with pan juices and vegetables.
Enjoy.

Tips
You may wish to make this a day ahead of time and refrigerate.
This way you can easily scrape off the excess fat from the gravy before reheating and serving.