CROCKPOT COQ AU VIN WITH SHIITAKE MUSHROOMS RECIPE
2 tbs. olive oil
3 lb. chicken pieces, rinsed & patted dry
1/3 c finely chopped shallot
1/3 c finely chopped onion
2 carrots, quartered lengthwise & cut crosswise into 1/4" pieces (about 1/2 cup)
1/2 lb. pearl onions, blanched in boiling water for 3 minutes, drained, & peeled
1 bay leaf
3/4 tsp thyme, crumbled
2 tbs. Cognac
1 c dry white wine
2 c chicken broth
1/4 lb. shiitake mushrooms, stems discarded & caps sliced thin
1/4 c cornstarch
Freshly ground nutmeg to taste
-In a heavy kettle, heat the oil over moderately high heat until it is hot but not smoking and in it saute the chicken pieces, seasoned with salt and pepper, in batches, turning them once, for 8 to 10 minutes, or until they are browned. Transfer the chicken pieces as they are browned to a plate and keep them warm, covered. -Place the shallot, onions, carrots, pearl onions, bay leaf, and thyme in a crockpot. Place the browned chicken on top of the vegetables. Combine the Cognac,
white wine and 1 3/4 cup of chicken broth and add to the cooker. Cover and cook on LOW for 5 hours or until chicken is tender.
-Turn control to HIGH and add the mushrooms. Dissolve the cornstarch in the remaining 1/4 cup chicken stock. Stir into the mixture. Cover and cook for 20 minutes more, or until sauce is thickened, stirring once. Transfer the chicken to a plate, and keep warm. Discard the bay leaf, and season the sauce with freshly
ground nutmeg and salt and pepper to taste. Serve warm.
Serves 4 to 5
CROCKPOT CORN CHOWDER I
6 slices bacon, diced
1/2 c. chopped onion
2 c. diced peeled potatoes
2 pkgs. (10 oz each) frozen whole-kernel corn, broken apart
1 can (16 oz) cream-style corn
1 Tbs. sugar
1 tsp. Worcestershire sauce
1 tsp. seasoned salt
1/4 tsp. pepper
1 c. water
In skillet, fry bacon until crisp; remove and reserve. Add onion and potatoes to bacon drippings and saute for about 5 minutes; drain well. Combine all ingredients in CP; stir well. Cover and cook on Low setting for 4 to 7 hours. Makes about 1 ½ quarts.
CROCKPOT CORN CHOWDER II
3 16oz cans of corn, drained
2 large potatoes, cut into 1" chunks
1 & 1/2 can chicken broth*
1 large onion, diced
1 tsp.. salt
pepper to taste
2 pints half and half*
1/2 stick butter
*adjust volume somewhat lower for thicker chowder
Put everything except the dairy products in the crockpot and cook on low for 7-8 hours. Remove to a blender, and puree. Return to crockpot, add half & half and butter; stir. Cook on high for one hour. Stir and serve. Serves six.
CROCKPOT CORN PUDDING
8 oz. cream cheese, softened
2 eggs, beaten
1/3 cup sugar
8 1/2 oz package corn bread mix
16 oz can cream style corn
2 1/3 cups frozen sweet corn
1 cup milk
2 tablespoons margarine, melted
1 tsp. salt
1/4 tsp nutmeg
Lightly grease CP. In a bowl, blend cream cheese, eggs and sugar. Add remaining ingredients and mix well. Pour into CP. Cover and cook on High 3 to 4 hours. Serves 10 to 12
CROCKPOT CORNED BEEF AND CABBAGE
Yield: 6 servings
4 1/2 lb. Corned beef brisket
2 md onions, quartered
1 cabbage head, cut in small wedges
1/2 tsp. pepper
3 tbsp. vinegar
3 tbsp. sugar
2 c. water
Combine ingredients in removable liner with cabbage on top. Cut meat to fit, if necessary. Place liner in base. Cover and cook on low 10-12 hours, high 6-7 hours, or auto 6-8 hours.
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