Recipes for the Slow Cooker

Conni’s Cooking Corner

By Conni Attwell

Such a nice month to get out and about so here are three slow cooker meals to give you time to do that…courtesy of allrecipes.ca.

Slow Cooker Cabbage Rolls:

12 cabbage leaves

1 cup cooked white rice

1 egg, beaten

1/4 cup milk

¼ cup minced onion

1 lb extra lean ground beef

1¼ tsp salt

1¼ black pepper

1 (8 oz) can tomato sauce

1 tbsp brown sugar

1 tbsp lemon juice

1 tsp Worcestershire sauce

Bring a large pot of water to a boil. Boil cabbage leaves for 2 minutes. Drain. In a large bowl combine cooked rice, egg, milk, onion, ground beef, salt and pepper. Place about ¼ cup of meat mixture on each leaf and roll up tucking in ends. Place rolls in slow cooker.

In a small bowl, mix together tomato sauce, lemon juice, and Worcestershire sauce. Pour over cabbage rolls. Cover, and cook on low for 8 hours.

Slow Cooker Lemon Garlic Chicken:

1 tsp dried oregano

1 cup water

½ tsp salt

3 tbsp lemon juice

2 lbs skinless boneless chicken

¼ tsp black pepper

2 cloves garlic (minced)

1 tsp chicken bouillon granules

1 tsp chopped parsley

In a bowl mix oregano, salt & pepper and rub mixture into chicken. Melt butter in skillet over medium heat. Brown chicken in butter for 3 to 5 minutes each side. Place chicken in slow cooker.

In same skillet, mix water, lemon juice, garlic and bouillon. Bring to boil, and pour over chicken.

Cover and cook on high for 3 hours, or low for 6 hours. Add the parsley 15 to 30 minutes before end of cooking time. Serve over noodles.

Slow Cooker Barbecue Ribs:

4 lbs pork back ribs

4 tbsp vinegar

Salt & pepper to taste

2 tsp dried oregano

2 cups ketchup

1 cup chili sauce

½ cup packed brown sugar

1 dash hot sauce

2 tsp Worcestershire sauce.

Preheat oven to 400 degrees. Place ribs in shallow pan. Brown in oven for 15 minutes, turn and brown for another 15 minutes. Drain fat.

In medium bowl, mix together ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, salt and pepper.

Cook on low 6 to 8 hours or until ribs are tender.