Have a jam-packed day? Unsure when you'll be able to squeeze in dinner? It's time to take out the Crock-Pot.
Start your morning (or night) off by making any of these slow-cooker recipes from The New York Times' Melissa Clark. She joined TODAY Tuesday morning to demonstrate preparations for overnight chicken bone broth, chicken paprikash, and beef and root vegetable stew. Not only will your home smell great, but you'll also have one less thing to do!
Overnight chicken broth in a slow-cooker
Makes about 2 1/2 quarts
Ingredients
- 2 pounds chicken bones, some with meat on them
- 1 very large onion, quartered
- 1 head garlic, halved through the cloves to expose them
- 2 celery stalks, halved
- 2 carrots, cut into large chunks
- 5 sprigs fresh thyme
- 1 small bunch parsley, stems only (save leaves for another use)
- 1 bay leaf
- 1 tablespoon peppercorns
- 2-inch chunk fresh ginger, optional
- 3 quarts water
1. Put all ingredients into the slow cooker and cook at low for 12 hours.
2. Strain broth through a fine mesh strainer, pressing down hard on the solids. Let broth cool completely. If you want to remove the fat, chill the broth overnight and scrape off the fat that solidifies on the surface.
Slow-cooker chicken paprikash
Makes 4 to 6 servings
Ingredients
- 3 pounds chicken legs
- 1 1/2 teaspoon kosher salt, more to taste
- Freshly ground black pepper
- 2 onions, thinly sliced
- 1 garlic clove, thinly sliced
- 1 tablespoon sweet paprika
- 1 teaspoon hot paprika
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 3/4 cup broth (beef or chicken)
- 1/4 cup sour cream
- Chopped fresh dill, for garnish
1. Season the chicken with 1 teaspoon salt and pepper. Put the onions, remaining 1/2 teaspoon salt, garlic, and paprika into the slow cooker insert.
2. Heat the butter and oil in a pan over medium-high heat. Add the chicken pieces and cook until lightly browned, about 3 minutes per side. Transfer the chicken to the insert.
3. Add the stock to the pan and simmer, scraping up the browned bits from the bottom of the pan, about 1 minute. Add the contents of the pan to the slow cooker insert. Cover the slow cooker and cook on low for 5 to 6 hours, until chicken is tender. Garnish with dill before serving.
Slow-cooker beef and root vegetable stew with ale
Serves 6 to 8
Serve with crusty bread or over cooked barley to sop up the broth.
Ingredients
- 2 1/2 pounds chuck beef roast, cut into chunks
- 1 1/2 teaspoons kosher salt, more as needed
- Freshly ground black pepper
- 2 tablespoons butter, more if needed
- 2 large onions, diced
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1/4 teaspoon ground cumin (optional)
- 1 bottle (12-ounces) ale, preferably flat
- 2 1/2 cups broth (beef or chicken)
- 2 carrots, peeled and cut into chunks
- 2 parsnips or turnips, peeled and cut into chunks
- 1 large or 2 small celery roots, peeled and cut into chunks
- 4 sprigs thyme
- 1 bay leaf
- Chopped parsley, for garnish
1. Season all over meat with salt and pepper. In a large skillet, melt the butter. Add the meat and brown all over, taking your time to allow the pieces to really caramelize. Work in batches, transferring the meat to the slow cooker insert as it browns.
2. Add the onion and garlic to the pan with the drippings, season with a little salt, and sauté until golden. If the pan looks dry you can add a little more butter. Add the tomato paste and cumin to the pan and sauté until the tomato paste darkens in color, about 1 to 2 minutes. Add a splash or two of the ale to the pan to deglaze, letting the liquid come to a simmer and scraping up the browned bit on the bottom. Pour contents into the slow cooker.
3. Add remaining ale, broth, carrots, parsnips or turnips, and celery root to the slow cooker. If you have kitchen twine, tie up the thyme and bay leaf and throw it into the pot (otherwise just throw it into the pot).
4. Cook on high for 4 hours or low for 8 hours, until the meat is very tender. Discard thyme and bay leaf. Season with more salt to taste and serve garnished with parsley.