Slow Cooker Recipes

Pot roast couldn’t be easier—or tastier—when you cook it slowly and add the umami boost of soy sauce. Winter root vegetables like turnips, parsnips and rutabagas can also be cooked along with the beef.

SLOW COOKER POT ROAST

4 pounds beef chuck roast

1 tablespoon garlic powder

½ tablespoon black pepper

¼ cup vegetable oil

½ cup Kikkoman Less Sodium Soy Sauce

½ cup water

3 carrots, chunked

3 potatoes, peeled and large cubed

3 celery stalks, chunked

1 small onion, chunked

Season chuck roast with garlic powder and pepper. In a large skillet, heat oil.

Brown chuck roast on all sides. Place in a slow cooker and add remaining

ingredients. Cover and cook on LOW for 8–10 hours.

Makes 8 servings

Kikkoman Teriyaki Baste & Glaze gives baked beans a luscious sweetness. Serve

them with a green salad on the side for a light and healthy supper, or pair with

sausage or pork chops for a hearty winter meal.

SLOW-COOKED BAKED BEANS

24 ounces dry navy beans

1 pound ham, cut into ½-inch cubes

1 small onion, chopped

2 cups water

1½ cups Kikkoman Teriyaki Baste & Glaze

½ cup dark brown sugar

Cover beans with cold water and soak overnight. Drain and combine with remaining

ingredients in a slow cooker. Cover and cook on HIGH for 5 hours, stirring

occasionally.

Makes 12 servings

That old Louisiana favorite, jambalaya, lends itself perfectly to slow cooking.

Serve a hot sauce like Kikkoman Sriracha on the side, so everyone can make

their bowl as spicy as they like.

JAMBALAYA

1 pound skinless, boneless chicken breast, cut into 1-inch cubes

1 pound smoked sausage, cut into ½-inch slices

1 pound diced fresh tomatoes

3 celery stalks, chopped

1 small onion, chopped

1 green bell pepper, seeded and chopped

½ cup Kikkoman Less Sodium Soy Sauce

1 tablespoon Creole seasoning

4 bay leaves

1 pound frozen cooked, peeled shrimp, thawed

3 cups cooked rice

In a slow cooker, combine chicken, sausage, tomatoes, celery, onion, green

pepper, soy sauce, Creole seasoning and bay leaves. Cover and cook on LOW for

7 hours. Stir in shrimp and rice; cook until heated through.

Makes 8 servings

Next Week: Around the World… Slowly

 

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