Slow cooker entrees

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No doubt about it, a slow cooker can save you lots of time and effort when it comes to putting a good hearty meal on the table. It’s like having an extra pair of hands in the kitchen—and who couldn’t use that! And all of these are the beginning of a great game day feast. 

Chicken Sausage and Shrimp Gumbo

Chicken Sausage and Shrimp Gumbo

SERVES 8

½ cup vegetable oil (canola or corn)

½ cup all-purpose flour

1 large onion, chopped

2 bell peppers, diced

2 celery stalks, sliced 

3 garlic cloves, minced

2 tablespoons olive oil, more if needed

1 pound skinless, boneless chicken thighs or breasts, cut into bite-size pieces

1 pound andouille sausage, thick sliced

4 cups chicken stock

1 14.5-ounce can diced tomatoes

2 teaspoons Creole or Cajun seasoning

1 teaspoon dried thyme

½ teaspoon cayenne pepper

2 bay leaves

1 pound medium shrimp, peeled and deveined, refrigerated until ready to use

3 cups sliced okra, fresh or frozen, optional

½ cup fresh chopped parsley

Cooked rice

Hot sauce, for serving

In a medium skillet over medium-low heat, combine oil and flour. Using a flat whisk, whisk continuously until roux is a peanut butter brown and has a nutty smell, about 15 minutes. Remove from heat. Into the insert of the slow cooker, place the onions, bell peppers, celery and garlic.

In a large skillet over medium heat, heat olive oil. Saute chicken and sausage until brown and add to slow cooker. Pour roux over contents of slow cooker, followed by stock, tomatoes, Cajun seasoning, thyme, cayenne and bay leaves. Stir well, cover and cook on low setting for 6 hours. Add shrimp, okra and parsley and continue to cook for an additional 15–20 minutes. Remove bay leaves and serve, in bowls, over a bed of rice. Pass the hot sauce.

Southern-Style Pepperoncini Pot Roast

Southern-Style Pepperoncini Pot Roast

SERVES 6–8

3 tablespoons ground beef bouillon cubes

1 cup all-purpose flour

½ teaspoon freshly ground black pepper

2 tablespoons olive oil

3–4 pound chuck roast 

1½ tablespoons all-purpose seasoning

1 16-ounce jar whole pepperoncini, including juices  

In a small bowl, combine ground bouillon, flour and pepper. Set aside. In a large skillet, heat oil over medium-high heat; sear roast on all sides until brown and transfer to slow cooker. Sprinkle 3 tablespoons flour mixture and all-purpose seasoning on top of roast. (Reserve leftover flour mixture in an airtight jar for future use.) Add pepperoncini to the pot. Cover and cook on low for 8 hours, or high for 5 hours.

Slice and serve over mashed potatoes, or shredded on a bun as a pot roast sammie. 

Honey Parmesan Pork Shoulder

Honey Parmesan Pork Shoulder

SERVES 8–10

1 4-pound pork shoulder, boneless pork butt or pork loin

¾ cup grated Parmesan cheese

½ cup honey

¼ cup tamari, or soy sauce

1 tablespoon dried basil

1 tablespoon dried oregano

2 tablespoons minced garlic

2 tablespoons olive oil

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 tablespoons cornstarch

¼ cup chicken stock

Rinse roast and pat dry. Place roast into the insert of a slow cooker. In a small bowl, combine cheese, honey, soy sauce, basil, oregano, garlic, oil, salt and pepper. Pour over roast. Cook on high for 4 hours or low for 6 hours. Temperature on an instant-read thermometer should read 160 degrees. Remove roast to a cutting board to rest for 15 minutes.

Ladle cooking juices, minus the fat, into a small saucepan, and bring to a boil over medium-high heat. Whisk together cornstarch and chicken stock; pour into the boiling juices. Cook, stirring, until sauce is thickened, 1–2 minutes. Slice roast and serve with sauce.

BBQ Chicken Drumsticks

BBQ Chicken Drumsticks

SERVES 6 (2 PER PERSON)

5 pounds drumsticks (approximately 12)

2 tablespoons barbecue spice rub (your favorite)

2 cups barbecue sauce, store-bought or homemade

1–2 chipotle peppers in adobo sauce, chopped (optional)

Rub drumsticks all over with the spice rub. Brush drumsticks evenly with one cup of the barbecue sauce and place in the slow cooker. You may have to layer the drumsticks based on the size of your slow cooker and number of drumsticks. Sprinkle chopped peppers over the drumsticks. Cover and cook on high for 3 hours, on low for 5–6 hours.

Preheat oven broiler. Remove drumsticks from slow cooker and place in a single layer on a foil-lined sheet pan. Brush with half of the remaining barbecue sauce and broil for 3–5 minutes until slightly charred and bubbly. Remove from oven, turn over and brush with more BBQ sauce. Broil another 3–5 minutes. Serve warm or room temperature.

Tips and techniques

Don’t peek! Once you have covered and started your slow cooker, do not open! Every time you open the lid it allows steam to escape, and it takes time for the temperature to build back up. You will need to add 15 minutes to the cooking time for every time the lid is removed.

No slow cooker? No problem. If you don’t have a slow cooker, you can still make “slow-cooked” recipes in your oven. For best results, use a cast-iron Dutch oven and cook at 200–250 degrees. 

What is a roux? A mixture of equal parts fat—oil or butter—and flour that are used to make a sauce or sauce thickener. The three types of roux are white, blonde and brown.

Pork shoulder vs. pork butt? Both are from the shoulder of the pig, with the butt being higher up on the foreleg. The butt is also sold as “Boston butt” and the shoulder is also sold as “picnic shoulder or picnic roast.”

Chicken thighs vs. chicken breasts. Thighs have more fat than breasts, thus less protein. However, thighs hold up better to long, slow cooking in that they do not get overcooked and dry out as quickly as breasts. They will maintain their tenderness after the slow cooking process.

How to measure honey. When measuring honey, spray measuring device with cooking spray for easy release.

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Preparing meats for the slow cooker. Let Chef Belinda show you how to sear meats in preparation for the slow cooking process. You’ll find this helpful how-to video.