Adapted by KosherEye
6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
1 chopped onion
Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, brown sugar, Worcestershire sauce, chopped onion. Pour over the chicken.
Cover, and cook 6 to 8 hours on Low.
Yield: serves 6Add a comment
Adapted by KosherEye - Vegetarian
A one dish "N'awlins" style meal. Enjoy this vegetarian recipe, or add kosher shrimp, chicken or sausage
2 cans black beans, rinsed and drained (like Goya)
1 can corn kernels
1 28-ounce can diced tomatoes
1 16-ounce package frozen pepper stir-fry (yellow, green, red sweet peppers and onions)
2 cups frozen cut okra
2 to 3 teaspoons Cajun seasoning
2 - 3 cups vegetarian broth
Hot cooked rice- white or brown rice
Combine beans, un-drained tomatoes, frozen stir-fry vegetables, okra, corn, Cajun seasoning and vegetarian broth.
Cover and cook on low-heat setting for 6 to 8 hours. Serve over hot cooked rice.
Yield: Makes 6 servings.
Optional: Top with kosher faux shrimp
Recipes: Vegetarian, Slow Cooker, Kosher, Parve
Recipe adapted from Alton Brown
1 cup steel cut oats
1 cup dried cranberries
1 cup dried figs
4 cups water
1/2 cup half-and-half
In a slow cooker, combine all ingredients and set to low heat. Cover and let cook for 8 to 9 hours. Stir and remove to serving bowls. This method works best if started before you go to bed, so that your oatmeal will be finished by morning.
If you don’t have a dairy slow cooker, the recipe can be made with water. Fruits can be varied.
Yield: serves about 4Add a comment
Adapted from Simply Organic – Dairy or Parve
1 cup sour cream
30–ounces (10 cups) frozen hash browns
1/2 cup water
1 package Simply Organic Vegetarian Chili Mix
2 tablespoons parsley leaf
1 cup (16 ounces) cheddar cheese like Tillamook
Turn large slow cooker on high. Cut cheese into chunks and add to crock pot, along with sour cream and hash browns. In small bowl, combine water and Vegetarian Chili Mix. Pour over potatoes. Cook until potatoes are tender, approximately 50 to 60 minutes, stirring occasionally. Turn crock-pot to warm and stir in parsley.
If you have only a meat crockpot – follow directions but omit the cheese and use parve sour creamAdd a comment
Adapted by KosherEye
1 pound ground beef*
2 jars Marinara sauce
3, 6 ounce cans tomato paste
1/4 cup sugar
3 cloves garlic, chopped
1 onion, chopped
1 1/2 tablespoons dry Italian seasoning
1 bay leaf
Pinch crushed red pepper
8 ounces spaghetti
Brown ground beef and place in slow cooker. Add all other ingredients except spaghetti. Stir well. Cover and cook on low for 6-8 hours. Turn to high last hour and stir in spaghetti or if time, cook pasta separately.
Yield: Serves 4 – 6
*Omit beef for vegetarian version