Creative Cooks

Slow Cooker Collard Greens
Prep Time 10 mins Cook Time 8 hrs Total Time 8 hrs 10 mins Servings: 8

Ingredients

2 Meaty Smoked Ham Hocks, or smoked turkey wings, legs, necks
1 lg Onion, chopped
4 cloves Garlic, minced
1 lb Collard Greens, cleaned & chopped
1 teaspoon Seasoned Salt
½ teaspoon Red Pepper Flakes, optional
5-6 cups Chicken Broth, low sodium
1-2 Tablespoon Apple Cider Vinegar (ACV)
1 teaspoon Sugar*
Garnish
Hot Sauce

Instructions
Add the ham hocks, onion, garlic, collards, seasoned salt, red pepper flakes, and broth to a 6 qt or larger slow cooker.

Cook on Low for 8-10 hours, or High for 5-6 hours, stirring once halfway through, and again an hour before serving.

Remove the ham hock (or other meat) and remove the meat from the bone. Then add the meat back in to the slow cooker. Stir.

Add the ACV and sugar. Stir, then taste and adjust salt or other seasoning.

Serve with some hot sauce, and corn bread or biscuits to sop up the pot likker (liquor).

Recipe Notes
You can also use Bacon, or a leftover meaty ham bone.

Be sure to remove the rib in the center of each leaf as those are tough and too fibrous.
*The greens can sometimes be a little bitter. Sugar helps with this, as does a little salt and/or lemon juice.

Slow-Cooker Kalua Pork & Cabbage
Total Time Prep: 10 min. Cook: 9 hours Makes 12 servings

Ingredients

7 bacon strips, divided
1 boneless pork shoulder butt roast (3 to 4 pounds), well-trimmed
1 tablespoon coarse sea salt
1 medium head cabbage (about 2 pounds), coarsely chopped

Directions

Line bottom of a 6-qt. slow cooker with 4 bacon strips. Sprinkle all sides of roast with salt; place in slow cooker. Arrange remaining bacon over top of roast.
Cook, covered, on low 8-10 hours or until pork is tender. Add cabbage, spreading cabbage around roast. Cook, covered, 1 to 1-1/4 hours longer or until cabbage is tender.
Remove pork to a serving bowl; shred pork with 2 forks. Using a slotted spoon, add cabbage to pork and toss to combine. If desired, skim fat from some of the cooking juices; stir juices into pork mixture or serve on the side.

Cherry Balsamic Pork Loin
Total Time Prep: 20 min. Cook: 3 hours + standing Makes 8 servings

Ingredients

1 boneless pork loin roast (3 to 4 pounds)
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
3/4 cup cherry preserves
1/2 cup dried cherries
1/3 cup balsamic vinegar
1/4 cup packed brown sugar

Directions

Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast on all sides.
Transfer to a 6-qt. slow cooker. In a small bowl, mix preserves, cherries, vinegar and brown sugar until blended; pour over roast. Cook, covered, on low until tender (a thermometer inserted in pork should read at least 145°), 3-4 hours.
Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Skim fat from cooking juices. Serve pork with sauce.

Crockpot Basil Butter Chicken
Prep Time 15minutes Cook Time 3hours Total Time 3hours hours 15minutes Servings: 6

Ingredients

US Customary

2 pounds boneless chicken breasts or thighs, cubed
1/3 cup plain Greek yogurt
2 tablespoons red curry paste
4 cloves garlic, chopped
1 tablespoon grated ginger
2 tablespoons garam masala
1/2 teaspoon chipotle chili powder
1/2 teaspoon cayenne pepper
1-2 teaspoons chili flakes
1 yellow onion, chopped
1 can (6 ounce) tomato paste
1 can (14 ounce) coconut milk
4 tablespoons salted butter
2 zucchini, chopped
1/2 cup chopped fresh basil
1/4 cup chopped fresh cilantro

Metric

907.18 g boneless chicken breasts or thighs, cubed
78.86 ml plain Greek yogurt
2 tablespoons red curry paste
4 cloves garlic, chopped
1 tablespoon grated ginger
2 tablespoons garam masala
0.5 teaspoon chipotle chili powder
0.5 teaspoon cayenne pepper
1 teaspoons chili flakes
1 yellow onion, chopped
1 can (6 ounce) tomato paste
1 can (14 ounce) coconut milk
4 tablespoons salted butter
2 zucchini, chopped
12 g chopped fresh basil
4 g chopped fresh cilantro

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Slow-Cooker Salisbury Steak Meatballs
Prep 30 min Total 3 hr 40 min Servings 8

Ingredients

2 tablespoons butter, melted
1 tablespoon tomato paste
½ teaspoon salt
2 cups thinly sliced onions
8 oz mushrooms, thinly sliced (about 3 cups)
1 cup beef flavored broth (from 32-oz carton)
1 lb lean (at least 80%) ground beef
½ cup plain panko crispy bread crumbs
1/3 cup milk
1 egg, slightly beaten
1 tablespoon Montreal steak grill seasoning
1 tablespoon soy sauce
2 tablespoons cornstarch
2 tablespoons cold water
1 pouch (4.7 oz) Betty Crocker™ creamy butter mashed potatoes, made as directed on pouch
2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves

Steps

1 Spray 5- or 6-quart oval slow cooker with cooking spray. Mix melted butter, tomato paste and salt in slow cooker. Add onions and mushrooms; toss to coat. Stir in broth.
2 In large bowl, mix beef, bread crumbs, milk, egg, grill seasoning and soy sauce. Shape into about 24 (1 1/2-inch) meatballs. Place meatballs in slow cooker on top of vegetable mixture.
3 Cover; cook on Low heat setting 3 to 4 hours or until meatballs are thoroughly cooked (165°F); stir. In small bowl, beat cornstarch and cold water. Quickly stir into slow cooker; cover. Increase to High heat setting; cook 5 to 10 minutes or until thickened. Serve over mashed potatoes. Sprinkle with parsley.

Tips

Dampen hands slightly when shaping these tender meatballs to help prevent sticking.
Betty Crocker™ mashed potatoes really make these easy slow-cooker meatballs into a meal. We liked the creamy butter flavor with these meatballs, but the roasted garlic flavor would be great, too.

Beer-Soaked Brisket Sandwiches (instant pot and slow cooker versions)
hands-on: 30 mins total: 10 hrs 30 mins to 12 hrs 30 mins (low) or 5 hr 30 min to 6 hr 30 min (high) for Slow Cook; 2 hr, plus time to build and release pressure for Pressure Cook Servings: 10

Ingredients

1 3.5-pound beef brisket (flat half), fat trimmed to 1/4-inch thickness
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon vegetable oil
1 12-ounce bottle wheat beer
1 medium onion, sliced
4 cloves garlic, smashed and peeled
¼ cup Dijon-style mustard
1 tablespoon hoisin sauce
¼ teaspoon ground cloves
1 1-pound loaf rectangular ciabatta bread, split, toasted, and cut into 3-inch pieces
2 medium carrots, peeled and cut into ribbons* Use a vegetable peeler to slice carrots into thin ribbons.
Napa cabbage
Fresh parsley (optional)

Directions

**Slow Cooker:
Step 1 - Season brisket with salt and black pepper. In a very large skillet brown meat, half at a time, in hot oil over medium-high heat (or use slow cooker browning function).
Step 2 - Place beer, onion, and garlic in 6-qt. slow cooker; top with brisket. In a bowl whisk mustard, hoisin, and cloves. Spread over top of brisket. Cover; cook on low 10 to 12 hours or high 5 to 6 hours.
Step 3 - Remove meat to a platter or tray. Cover to keep warm. Skim fat from cooking liquid. Strain through a fine-mesh sieve lined with a double layer of 100% cotton cheesecloth. Season to taste with additional salt and black pepper. To serve, slice beef across the grain. Top bread with beef, carrots, and cabbage. If desired, garnish with parsley. Serve with cooking liquid.

**Pressure Cooker:
Step 1 - Season brisket with salt and black pepper. For 6-qt. electric pressure cooker, use the sauté setting to brown meat, half at a time, in hot oil; for stove-top cooker, brown meat, half at a time, in hot oil in the cooker. Remove beef; drain off fat.
Step 2 - Place beer, onion, and garlic in cooker. Stir to scrape up any browned bits from bottom of pan. In a bowl whisk mustard, hoisin, and cloves. Spread over top of brisket. Place brisket in cooker on top of onion mixture. Lock lid in place.
Step 3 - Set electric cooker on high pressure to cook 1 1/2 hours. For stove-top cooker, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady (but not excessive) pressure. Cook 1 1/2 hours. Remove from heat. Quickly release the pressure according to manufacturer's directions. Open lid carefully.
Step 4 - Remove meat to platter; cover to keep warm. Skim fat from cooking liquid. Strain through a fine-mesh sieve lined with double layer of 100% cotton cheesecloth. Season with additional salt and black pepper. To serve, slice beef across the grain. Top bread with beef, carrots, and cabbage. If desired, garnish with parsley. Serve with cooking liquid.

Vegetarian Portobello Pot Roast
Total Time: 4 hours 10 mins Prep Time: 10 mins Cook Time: 4 hours Yields: 4-6 servings

Ingredients:

1.25 pounds Yukon gold potatoes, cut into bite-sized pieces
1-pound baby Bella mushrooms (if they are large, cut them in half)
2 large carrots, peeled and cut into bite-sized pieces
2 cups frozen pearl onions**
4 cloves garlic, peeled and minced
3 sprigs fresh thyme
3 cups vegetable stock, divided
1/2 cup dry red or white wine
3 tablespoons tomato paste
2 tablespoons Worcestershire
2 tablespoons cornstarch
Kosher salt and freshly-cracked black pepper
optional garnish: finely-chopped fresh parsley

Directions:

Slow Cooker Method:
*Add potatoes, mushrooms, carrots, onions, garlic, thyme, 2.5 cups vegetable stock, wine, tomato paste and Worcestershire together in the bowl of a crock pot, and gently toss to combine. Cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes and carrots are tender.
*In a separate bowl, whisk together the remaining 1/2 cup vegetable stock and cornstarch until combined. Add to the roast mixture, and gently toss to combine. Continue to cook for 1-3 minutes, until the sauce thickens up a bit.
*Serve immediately, garnished with fresh parsley if desired.

Instant Pot Method:
*Add potatoes, mushrooms, carrots, onions, garlic, thyme, 2.5 cups vegetable stock, wine and Worcestershire together in the bowl of a pressure cooker, and gently toss to combine. Close lid securely and set vent to “Sealing”.
*Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the up/down arrows until time reads 20 minutes. Cook. Then let the pressure release naturally, about 15 minutes. Carefully turn the vent to “Venting”, just to release any extra pressure that might still be in there. Remove the lid.
*In a separate bowl, whisk together the remaining 1/2 cup vegetable stock and cornstarch until combined. Add to the roast mixture, and gently toss to combine. Continue to cook for 1-3 minutes, until the sauce thickens up a bit.
*Serve immediately, garnished with fresh parsley if desired.

**Feel free to sub in sliced white onions, if pearl onions are not available.
**If making this recipe vegan, use vegan Worcestershire.
***Cook time listed above is for a slow cooker set on “high”.

SLOW COOKER CIDER HAM

INGREDIENTS:

1 ¼ cups fresh-pressed apple cider (unfiltered, raw apple juice)
¼ cup pure maple syrup
2 tablespoons smooth or grainy Dijon mustard
¼ teaspoon ground ginger
¼ teaspoon black pepper
1 orange, scrubbed
1 best-quality bone-in smoked ham (6 to 7 pounds)
1 cinnamon stick

DIRECTIONS:

Pour cider into a 6-quart slow cooker. In a small bowl, combine maple syrup, Dijon, ginger and pepper. Zest the orange into the bowl and mix the marinade ingredients together.
Rub the marinade onto one side of the ham and place it marinade-side-down into the slow cooker. Spoon the rest of the marinade all over the rest of the ham.
Peel the orange and coarsely chop the pulp, discarding any seeds. Add the orange around the sides of the ham and tuck the cinnamon stick inside too.
Cover the slow cooker and cook on low for 8 hours or on high for 4 hours.
To serve, transfer the ham to a platter. Cover to keep warm. Strain liquid from the slow cooker into a gravy pitcher and serve with the ham.

*If you are preparing this recipe as gluten-free, just be sure to use brands of apple cider, maple syrup, mustard and ham that are known to be GF.

Ham and Apple Breakfast
Makes 12 servings.

What You Need
• 1 4-pound to 5-pound ham
• 5 Granny Smith apples, peeled, sliced
• 4 tablespoons butter, melted
• ½ cup brown sugar
• 2 teaspoons dry mustard

What To Do
1. Place ham in center of crockpot.

2. Evenly surround ham with apple slices.

3. In small bowl, combine melted butter, brown sugar and mustard. Mix, then drizzle over ham and apples.

4. Cover; cook 10-12 hours on low heat.

Serving suggestion: Remove ham to serving platter and arrange apples around ham on platter. Slice and serve.