Slow Cooker

Black Bean Soup
Modified from: Slow Cooker Revolution

3 whole onions -- minced
6 whole garlic cloves -- minced
2 tablespoons vegetable oil
2 tablespoons chili powder
3 cups chicken broth
3 cups water
1 pound dried black beans
3 stalks celery -- minced
2 whole carrots -- minced
2 whole bay leaves
1 whole ham bones
2 tablespoons fresh cilantro

Microwave onions, garlic, oil and chili powder in a bowl, stirring occasionally, until onions are softened, about 5 minutes. Transfer to slow cooker.

Stir water, broth, beans, celery, carrots and bay leaves into slow cooker. Nestle ham bone in. Cover and cook until beans are tender, 9 to 11 hours on low or 5 to 7 hours on high.

Transfer ham bone to cutting board, let cool slightly and shred meat into bite-sized pieces, discarding bone. Let soup settle for 5 minutes and then remove fat from the surface using a slotted spoon. Discard bay leaves.

Transfer 1 cup of beans to a bowl and mash with a potato masher. Stir shredded ham and mashed beans back into soup and let sit until heated through, about 5 minutes. Stir in cilantro and season with salt and pepper to taste. Makes 11 1-cup servings.

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Easy Taco Chili
Modified from: Slow Cooker Revolution

2 cups onions -- chopped
1 package taco seasoning mix
2 tablespoons tomato paste
2 tablespoons canola oil
6 whole garlic cloves -- minced
15 ounces canned black beans
16 ounces canned kidney beans
15 ounces tomato sauce
14 1/2 ounces diced tomatoes
1 tablespoon brown sugar
1 slice white bread
2 tablespoons 2% milk
1 pound ground beef, 93%
1 1/2 cups frozen corn

Microwave onions, taco seasoning, tomato paste, oil and garlic in bowl, stirring occasionally until onions are softened, about 5 minutes. Transfer to slow cooker.

Stir beans, tomato sauce, diced tomatoes (with juice) and sugar into slow cooker.

Mash bread and milk into a paste with a fork. Mix in ground beef and 1/4 teasponn black pepper using hands. Stir beef mixture into sow cooker, breaking up any large pieces. Cover and cook until beef is tender, 6-8 hours on low.

Let chili settle for 5 minutes and then skim the fat off the top with a large spoon. Stir in corn and let it set until heated through, about 5 minutes. Season with salt and pepper.

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Italian Meatball Soup
Modified from: Slow Cooker Revolution

2 slices white bread
1/2 cup milk
1 pound ground beef, 93%
1/2 cup Parmesan cheese -- grated
3 tablespoons minced parsley
1 whole egg yolk
6 cloves garlic -- minced
1/2 teaspoon dried oregano
1 whole onion -- minced
1 tablespoon olive oil
1/4 teaspoon red pepper flakes
8 cups chicken broth
5 ounces spinach leaf, whole -- chopped
6 ounces orzo

Mash bread and milk into paste in a large bowl using a fork. Mix in ground beef, Parmesan, parsley, egg yolk, 3 garlic cloves, oregano, 3/4 teaspoon salt and 1/2 teaspoon pepper using hands. Pinch off and roll into tablespoon sized meatballs (about 30 - 35 total).

Microwave meatballs on plate until fat renders and meatballs are firm, 3 to 5 minutes. Pour off fat and transfer meatballs to slow cooker.

Microwave onions, remaining garlic cloves, oil and red pepper flakes in bowl, stirring occasionally, until softened, about 5 minutes. Transfer to slow cooker.

Add broth, cover and cook until meatballs are tender, about 4-6 hours on low.

Let soup settle for 5 minutes and then remove fat from surface using a large spoon, Stir in orzo, cover and cook on high until tender, 20 - 30 minutes. Add spinach to wilt. Season with salt and pepper to taste and serve with additional Parmesan.

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Pork Loin with Cranberries and Orange
Modified from: Slow Cooker Revolution

4 pounds pork loin, lean, boneless
1 tablespoon vegetable oil
14 ounces cranberry sauce
1/2 cup dried cranberries
1/2 cup orange juice
3 strips orange zest -- trimmed of white pith
1/8 teaspoon ground cinnamon

Dry pork with paper towels and season with salt and pepper. Heat oil in a large skillet over medium-high heat. Brown pork on all sides, 7 to 10 minutes.

Stir cranberry sauce, dried cranberries, orange juice, orange zest and cinnamon into slow cooker. Nestle browned pork into slow cooker. Cover and cook until pork is tender and registers 140-145 degrees on thermometer, about 4 hours on low.

Transfer pork to cutting board, tent loosely with aluminum foil and let rest for 10 minutes. Let braising liquid settle for 5 minutes then remove fat from surface using a large spoon. Discard orange zest. Transfer braising liquid to saucepan and simmer until reduced to 2 cups, about 12 minutes. Season with salt and pepper to taste.

Slice pork into 1/2-inch thick slices and arrange on serving platter. Spoon 1 cup sauce over meat and serve with remaining sauce.

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Shredded Barbecue Chicken
Modified from: Slow Cooker Revolution

1 1/2 pounds boneless skinless chicken breast halves
1 1/2 pounds boneless skinless chicken thighs
1 1/2 cups barbecue sauce
2 teaspoons chili powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper

Mix chili powder, paprika, cayenne pepper, 1/2 teaspoon salt and 1/4 teaspoon pepper together. Rub over chicken. Place in slow cooker. Pour 1/2 cup of barbecue sauce over chicken and toss to coat. Cover and cook on low until chicken is tender, 4 to 6 hours.

Transfer chicken to bowl, let cool slightly and shred into bite-sized peices. Cover to keep warm. Let braising liquid settle for 5 minutes, then remove fat from surface using a large spoon.

Warm remaining barbecue sauce. Toss shredded chicken with hot barbecue sauce and 1 cup braising liquid. Add more liquid as needed to keep meat moist.

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Sloppy Joes
Modified from: Slow Cooker Revolution

2 slices white bread
1/4 cup whole milk
2 pounds ground beef, 93%
1 tablespoon canola oil
2 small onions -- minced
1 teaspoon chili powder
4 whole garlic cloves -- minced
15 ounces tomato sauce
1 cup ketchup
2 teaspoons brown sugar
1/2 teaspoon hot sauce

Mash bread and milk into a paste in large bowl using a fork. Mix in ground beef, 1/2 teaspoon salt and 1/2 teaspoon pepper using hands.

Heat oil in 12-inch skillet over medium high heat until shimmering. Add onions, garlic and chili powder and cook until onions are softened and lightly browned, 8 to 10 minutes.

Stir in beef mixture, 1 pound at a time and cook, breaking up any large pieces until no longer pink, about 3 minutes. Stir in 1 cup tomato sauce, scraping up any browned bits; transfer to slow cooker.

Stir remaining tomato sauce, ketchup, sugar and hot sauce into slow cooker. Cover and cook until beef is tender, 6 to 8 hours on low or 3 to 5 hours on high.

Let meat mixture settle for 5 minutes, then remove fat from the surface using a large spoon. Break up any remaining large pieces of beef with spoon. Season with salt and pepper to taste. Spoon mixture onto buns and serve.  Makes 12 1/2-cup servings.