Slow Cooker Recipes

Start with about a pound of stew beef, chopped up into bite-sized pieces. Add 3 potatoes, chopped into bite-sized pieces, about 6 carrots, cleaned and chopped into chunks, two large onions, diced (but not too small), a T of Worcestershire sauce, a sprinkling of garlic powder and an envelope of brown gravy mix (Durkee). I added 4 cups of water, put this sucker on high, and left. 10 hours later, it was done, nice brown sauce, but a little thin. I added my usual thickener of two T of cornstarch dissolved in 1/8 cup water, and let it stand for a little still on high. Voila! Perfect beef stew.

Ingredients:

* 4 pounds chicken
* 2 tablespoons soft butter
* 1 teaspoon garlic salt
* 1 teaspoon tarragon
* 1 tablespoon dried parsley
* 1/8 teaspoon ground black pepper
* 3 tablespoons vinegar

***Gravy***

* 2 tablespoons cornstarch
* 2 tablespoons cold water
* 1 cup accumulated cooking liquid

Directions:

Rub chicken with butter; place in slow cooker. Combine seasonings and herbs and sprinkle evenly over chicken. Add vinegar. Cover and cook on LOW about 8 hrs. Do not remove lid during this time. Remove chicken to hot platter.

Prepare gravy by combining the cornstarch mixture and water until smooth. Add the reserved cooking liquid in a saucepan. Heat and stir until mixture boils and is thickened. Serve over hot chicken.

This recipe for Tarragon Chicken serves/makes 4.

4 slices bacon cut in 1 inch pieces
2 1/2 lbs. beef stew meat
salt and pepper
8 oz. mushrooms
1 large onion sliced
1 T. paprika
1/2 C. dry red wine
1 1/2 C. beef broth
1 small jar gherkins cut in half

Fry bacon in a skillet. Salt and pepper beef and fry it in the bacon fat. Add to the Slow Cooker when it is browned.

Saute onions and mushrooms in the skillet, adding a little oil if necessary, until onion begin to color. Add to Slow Cooker.

Add all the ingredients to the Slow Cooker, except for the gherkins and bacon. Cover and cook for 4 - 5 hours on high or 6 - 7 hours on low. Stir in pickles and bacon. Thicken if you want to. Serve over rice.

Serves 6 - 8.