• 1/2 cup warm water
• 2 cups of warm milk
• 2 Tbsp melted UNSALTED butter
• 1-3 tablespoons of sugar (add more if you like sweeter bread)
• 3 tablespoons of active dry yeast (conservative side)
• 6 cups of whole wheat flour (or 3 cups whole wheat & 3 cups all-purpose flour)
• 2 teaspoons of salt
• 1 teaspoon of baking powder

1. Grab a big bowl, and stir the 1/2 cup of warm water, 1 (or more) tablespoons of sugar, 3 tablespoons of yeast.
2. Wait for 5 minutes (no longer – mine went all over the place the first time!) – it should be frothy on the top.
3. While your waiting warm 2 cups of milk and 2 Tbsp of butter in microwave.
4. Next, add milk and butter to yeast mixture.
5. Using a standing mixer slowly add the 6 cups of flour, 2 teaspoons of salt, and 1 teaspoon of baking powder.
6. Mix and knead the dough.
   (I used dough hook once I had incorporated most of the flour for about 5 minutes then kneaded by hand for another 5-7 minutes.)
7. Line your slow cooker with cooking (baking) paper and place in your round ball of dough.
8. I will rise in the slow cooker as it heats through.
9. Cook on High power for 2- 2.5 hours.
10. Start checking at every 7-10 minutes until top is sponge-y but springs back and no moisture on the top.
11. The bottom should be a nice brown colour as well as sides. I put mine (just the loaf) in the oven on broil/grill for less than 5 minutes to get a nice crusty top too!

NOTE: You can use a tea towel on top if you want to avoid condensation dripping in down on the loaf. I haven’t tried this myself -let me know how you go!

• Use UNSALTED butter or adjust extra salt added!
• Add MORE sugar if you want a sweet bread like in the shops.
• If you can’t or are not skilled/practiced at kneading try the 50:50 ratio with whole wheat flour and all purpose flour, otherwise you will end up with a very dense loaf.
• Make sure it is completely cooked through – my loaf took 2 1/2 hours!!
• Slice and enjoy as whole grain toast or sandwich bread!

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.

Servings: Serves 6

Ingredients:

• 3 pounds of chicken thighs, bone-in and skin-on
• 2 teaspoons of kosher salt
• 1 teaspoon of black pepper
• 1/2 teaspoon of paprika
• 1/2 teaspoon of garlic powder
• 1/2 cup of unsalted butter (1 stick), sliced into pads
• 4 cloves garlic, minced
• 1/4 cup of chicken broth, preferably homemade
• 1/4 cup of heavy cream
• 1 cup of shredded cheddar cheese
• 1/4 cup of chopped parsley for garnish
• 1 tablespoon cornstarch (if needed for thickening)

Directions:

1. Generously season the chicken thighs with salt, pepper, paprika, and garlic powder, making sure they’re well-coated.
   (Optional: Brown before putting in.)
2. Place the seasoned chicken in the slow cooker, layering it evenly at the bottom.
3. Dot the chicken with butter pads and then sprinkle minced garlic over the top.
4. Pour the chicken broth gently around the chicken, being careful not to wash off the seasonings.
5. Set your slow cooker to low and cook for 6-8 hours, or on high for 3-4 hours, until the chicken is supremely tender and almost falling off the bone.
6. About 15 minutes before serving, gently stir in the heavy cream and cheddar cheese, allowing them to melt and marry into the sauce beautifully.
7. If a thicker sauce is desired, mix the cornstarch with a bit of water to create a slurry, and stir it into the slow cooker.
8. Allow it to simmer and thicken for a few extra minutes.
9. Garnish the dish with chopped parsley before serving to add a fresh, colorful touch.

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.

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.