slow cooking

Slow Cooker Spanish Rice

olive oil,

raw white rice,

yellow onion, chopped

low-sodium broth

tomatoes

garlic,

red bell pepper, medium dice

yellow bell pepper, medium dice

chili powder

cumin

salt

cilantro

An easy slow cooker split pea soup recipe.

Slow Cooker Split Pea Soup

green

carrots,

medium celery stalks, medium dice

medium yellow onion, medium dice

garlic cloves, minced

Italian parsley sprigs

bay leaf

meaty ham

(1 quart) low-sodium chicken or vegetable broth

water

Kosher salt

black pepper

This spicy mushroom-sausage ragù is an amazing comfort meal that will have everyone in your family asking for seconds.

Spicy Mushroom-Sausage Ragù

olive oil (for sautéing)

hot Italian sausage

½ teaspoon crushed red pepper (optional)

onion

carrots

butter (optional)

cremini mushrooms (diced)

garlic (peeled and minced)

dry thyme

white pepper

beef stock (or 1 cup red wine, 2 cups beef stock)

can fire-roasted crushed

Salt and pepper

dry rigatoni

mozzarella

Dry parsley

Extra virgin olive oil

Flaky sea salt

Heat extra virgin olive oil in a wide pot over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, for 8-12 minutes until the sausage is cooked through and begins to brown. If desired, add an extra ½ teaspoon crushed red pepper to the sausage.

Using a slotted spoon, transfer the sausage to a paper towel lined plate. If the sausage was very fatty. drain off all but 1 tablespoon fat in the pot. Return the pot to medium heat.

Brown the Sausage:

Add the carrots and onions to the oil and cook for 10 minutes, stirring occasionally, until the aromatics begin to deepen in color and develop a crust. Season with salt and pepper and move them to one side of the pot.

If desired, melt 2 tablespoons butter into the pot.

Add the mushrooms and cook, stirring regularly, for 12-15 minutes until they release all their liquid and the liquid evaporates. It will take some time, so be patient. Continue cooking until the mushrooms develop a beautiful golden crust.

Add the garlic to the pot and cook for 1 minute until fragrant. Season with salt, white pepper, and thyme and cook for 45 seconds until fragrant.

Cook the Aromatics:

Return the sausage to the pot and toss to combine. Add the beef stock and tomatoes and bring to a boil. Reduce heat to low and simmer for 1 hour, uncovered. If the ragù sticks, add a lid and a few splashes more of water to loosen it up. The end result should be a very thick, jammy sauce, so if your ragù is watery, turn up the heat a bit during the last 10-15 minutes of cooking to cook off the excess water. It will allow it to develop a truly rich flavor! Don&#039;t worry, you will loosen it up with pasta cooking water later!

Taste and simmer the ragù to your preferences.

Simmer the Ragù:

Shortly before the ragù finishes simmering, preheat oven to 425ºF and cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta about 2-3 minutes shy of al dente.

Scoop out ⅔ cup of the pasta cooking water and pour it into the ragù and stir to combine.

Using a spider strainer, scoop out the pasta and transfer it directly to the pot of sauce and toss to combine. Turn off the heat.

Cook the Pasta:

If you have an oven-proof pot, you can assemble the pasta directly in the pot. Otherwise transfer the sauced pasta to a lightly greased oval baking dish.

Arrange the mozzarella on top of the pasta and sprinkle with dry parsley, a drizzle of extra virgin olive oil and freshly cracked black pepper. Transfer to the oven and bake for 10-12 minutes or until the cheese is melted and bubbly.

If desired, turn on the broiler and broil the cheese for 2-3 minutes until golden brown bubbles begin to form. Turn off the heat and allow the baked pasta to cool for a few minutes before serving.

Bake the Pasta:

Divide the mushroom-sausage ragù and rigatoni between shallow bowls. Garnish with a tiny bit of flaky sea salt if you like, and a touch more parsley. Enjoy!

To Serve:

You'll want to add this special-occasion roast to your repertoire. It's made in the slow cooker and frees up oven space for the rest of your dinner prep. Don't be tempted to skip browning the roast before adding it to the slow cooker; it adds deep flavor to the dish. Serve over creamy polenta or mashed potatoes to round out the meal. The recipe is a Yummly original created by [Ashley Strickland Freeman](https://www.yummly.com/dish/author/Ashley-Strickland-Freeman).

Slow Cooker Balsamic-Red Wine Pot Roast

shallots

extra virgin olive oil

chuck roast 1 roast is 3-4 lb.

dry red wine

balsamic vinegar

brown sugar

beef base jarred,

tomato paste

thyme

rosemary

all-purpose flour

Step 1: Peel carrots, cut i…

Peel carrots, cut into 3-inch chunks, and cut large pieces in half again lengthwise.

Step 2: Peel shallots and c…

Peel shallots and cut in half through the root.

Step 3: Heat oil in a large…

Heat oil in a large frying pan over medium-high heat (for best browning, do not use a nonstick pan). Sprinkle chuck roast with salt and pepper. Brown roast on both sides in hot oil, turning as needed, 6-8 minutes total.

Step 4: Transfer roast to a…

Transfer roast to a 6-qt. slow cooker. Top with carrots and shallots.

Step 5: Pour red wine into…

Pour red wine into hot frying pan used to brown roast. Scrape any browned bits from the bottom of the skillet using a wooden spoon. Stir in vinegar, brown sugar, beef base, and tomato paste. Pour mixture over roast in slow cooker.

Step 6: Top roast and veget…

Top roast and vegetables with fresh thyme and rosemary.

Step 7: Cover slow cooker a…

Cover slow cooker and cook on low setting until roast is tender when pierced with a fork, 6 hours.

Step 8: Transfer roast from…

Transfer roast from slow cooker to a cutting board and vegetables to a serving platter.

Step 9: Whisk together flou…

Whisk together flour and cold water in a small saucepan. Measure 1 cup cooking liquid and strain into pan, whisking. Bring to a boil, whisking often. Reduce heat and simmer, whisking occasionally, until gravy is thickened, 5 minutes.

Step 10: Slice meat and arra…

Slice meat and arrange on platter with vegetables. Spoon gravy on top. Scatter fresh herbs over roast and vegetables, and serve.

Wonderful & easy! We just had our first kid and this was a tasty easy meal to make for us to enjoy a nice night in.

This great-value family favourite freezes beautifully and is a guaranteed crowd-pleaser

Cottage pie

olive oil

¼kg beef mince

onions,finely chopped

carrots,chopped

celery sticks,chopped

garlic cloves,finely chopped

tbsp plain flour

tomato purée

large glass red wine(optional)

beef stock

Worcestershire sauce

few thymesprigs

bay leaves

1.8kg potatoes,chopped

milk

butter

strong cheddar,grated

nutmeg

Heat 1 tbsp olive oil in a <a href="http://www.bbcgoodfood.com/content/top-five-saute-pans">large saucepan</a> and fry 1¼ kg beef mince until browned – you may need to do this in batches. Set aside as it browns.

Put the other 2 tbsp olive oil into the pan, add 2 finely chopped onions, 3 chopped carrots and 3 chopped celery sticks and cook on a gentle heat until soft, about 20 mins.

Add 2 finely chopped garlic cloves, 3 tbsp plain flour and 1 tbsp tomato purée, increase the heat and cook for a few mins, then return the beef to the pan.

Pour over a large glass of red wine, if using, and boil to reduce it slightly before adding the 850ml beef stock, 4 tbsp Worcestershire sauce, a few thyme sprigs and 2 bay leaves.

Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins – if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.

Meanwhile, make the mash. In a large saucepan, cover the 1.8kg potatoes which you've peeled and chopped, in salted cold water, bring to the boil and simmer until tender.

<a href="https://www.bbcgoodfood.com/content/test-five-best-colanders">Drain</a> well, then allow to <a href="https://www.bbcgoodfood.com/review/best-steamers">steam-dry</a> for a few mins. Mash well with the 225ml milk, 25g butter, and three-quarters of the 200g strong cheddar cheese, then season with freshly grated nutmeg and some salt and pepper.

Spoon the meat into 2 <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">ovenproof dishes</a>. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese.

If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden.

If you want to use a slow cooker, brown your mince in batches then tip into your slow cooker and stir in the vegetables, flour, purée, wine, stock, Worcestershire sauce and herbs with some seasoning. Cover and cook on High for 4-5 hours. Make the mash following the previous steps, and then oven cook in the same way to finish.

Slow-cooked oxtail is soft, melting meat and teamed with this rich red wine sauce it's perfect for parties

Oxtail stew with dumplings

oxtail, jointed and

tbsp sunflower oil,

onions, chopped

celery sticks,

garlic cloves, chopped

bay leaves and thyme sprigs,

full-bodied red wine

beef stock cube

self-raising flour

basil

Heat oven to 180C/fan 160C/gas 4. Season the flour with salt and pepper, then toss the oxtail in it until evenly coated. Heat the oil in a large flameproof casserole. Working in batches, brown the meat really well on all sides. Remove from the pan, then add the veg and garlic and fry for 3-4 mins until starting to colour. Stir in the tomato purée and herbs. Tip the meat back into the pan, pour over the wine, then crumble in the stock cube. Season, cover the pan and braise in the oven for 3 hrs until the meat is meltingly tender. Can be cooked up to 2 days ahead. If you make it ahead, chill in the fridge and lift any fat off the top before reheating.

To make the dumplings, tip the flour and basil (reserving a few leaves for a garnish) into a food processor with a generous pinch of salt, then blitz until the basil is finely chopped. Add the butter and blitz until it&rsquo;s the texture of breadcrumbs, then gradually add the egg whites until everything comes together. On a floured surface, roll the dumplings into small, walnut-size balls, then cover with a tea towel until ready to cook.

To serve, bring a large pan of salted water to the boil. Simmer dumplings for 15 mins, then remove with a slotted spoon. While the dumplings are cooking, gently reheat the meat in the sauce. Serve a few chunks of meat in a soup bowl with a few dumplings, drizzled with olive oil and scattered with a few basil leaves.

This easy recipe cooks a whole chicken along with veggies in a slow cooker for a flavorful and simple chicken soup; add noodles or rice before serving.

Slow Cooker Chicken Soup

(2 quarts) water

celery stalks, large dice

yellow onion, small dice

kosher salt,

black pepper, plus more as needed

parsley leaves

This simple garlic confit recipe will change your life, and this condiment our new favorite. Slow-cooked garlic becomes sweet in this confit garlic recipe. You can also prepare this on the stovetop, similar to what we did for our albondigas recipe.

Garlic Confit Recipe

garlic

Olive oil

peppercorns (pink

Preheat oven to 250ºF. Place the peeled garlic cloves, peppercorns, and bay leaves in a saucepan and cover with the oil by about 1/2”. Add a sprinkle of flaky sea salt.

Turn the heat on the stove to medium and cook the confit until the oil begins to simmer and bubble. Turn off the heat.

Start the Confit:

Transfer the saucepan to the oven and cook for 1 hour 30 minutes, stirring occasionally.

Bake the Confit:

Remove the confit from the oven and allow to cool.

Once cool, transfer to an airtight container and refrigerate.

Finish the Garlic Confit:

A tasty crock pot chili recipe made in a slow cooker

Easy Slow Cooker Chili

vegetable oil

medium yellow onions, medium dice

garlic cloves, finely chopped

beef

tomato sauce

kidney beans, drained and rinsed

jalapeños

cheddar cheese

scallions

Sour cream

Cooking a whole turkey is daunting, but this recipe for citrus-braised turkey legs with brothy beans is a breeze.

Citrus-Braised Turkey Legs

turkey

neutral oil (for frying)

satsuma

lemon

red Fresno chili pepper

chicken stock

beans

arugula (or spinach)

Extra virgin olive oil (for garnish, optional)

Preheat oven to 375ºF. Pat the turkey dry and season all over with salt and pepper. Heat the neutral oil in a wide pot over medium-high heat. Once hot, add the turkey, in batches, and cook for 4-5 minutes per side until browned all over. Transfer to a braising dish.

Brown the Turkey Legs:

Add the onion to the pot you browned the turkey in and cook for 35 minutes, stirring occasionally, until just beginning to soften. Add the end pieces of the citrus, flesh-side down, and cook until the citrus chars–about 2-3 minutes more.

Add the garlic and red Fresno pepper and cook for 1 minute until fragrant.

Pour in the chicken stock and bring to a boil. Taste and season with salt and pepper.

Cook the Broth:

Carefully pour the broth over the turkey legs in the braising pot. Arrange the orange and lemon slices on top and cover the dish. Bake for 1 hour 30 minutes or until the legs are very tender and cooked through.

Turn on the broiler and broil the skin for 2-3 minutes until crispy. Remove from the oven.

Braise the Turkey Legs:

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