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Video: Simple, delicious slow-cooker meals for fall

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    >> this morning in today's kitchen, slow cooker meals.

    >> the magazine's slow cooker revolution has the recipe as the weather gets cooler. chris kim ball is the editor. chris, good morning, good to see you.

    >> how are you, guys?

    >> the slow cooker can yield a gore pay meal.

    >> this is leak i can't believe you did that in a slow cooker , think about a slow cooker . people think it's bones and soups and stuff. it's a teeny oven. it's a moist environment. it's small, so it's great for doing stuff that other people would do in an oven. so the french cook whole chicken, an oval casserole. this is perfect for it. the only thing we node to do is create flavor, slow cookers tend to take flavor out of things because there is a lot of moisture. so we have some garlic here in oil. we have some chili powder , garden salad . mix that in. we put that in a microwave for a minute.

    >> why the microwave?

    >> it blooms the spices to bring them out. so now we have that mixture here.

    >> this is why i'm doing this segment. we have put this underneath.

    >> isn't that what they do when they serve you?

    >> dr. lauer.

    >> that's fine.

    >> dr. lauer.

    >> we will put some underneath the skin an on top.

    >> by the end of this segment, i'll have these gloves on.

    >> get right in there.

    >> look at that.

    >> he's done that before, i guess.

    >> all right. so you put that on there.

    >> nicely done.

    >> okay. now we will put this breadside down in the cooker. that's it. no, nothing else. put this on top.

    >> really?

    >> start this, put this on low and there we are. so we're going to put this in four to five hours. it creates its own juice, it comes out looking leak this a lot of spice on it, you get a lot of moist chicken.

    >> you got another dish.

    >> what else? go ahead. sorry.

    >> so we're all going to do something a little unusual. we will do shrimp. if you think about shrimp the problem is they overcook for 30 seconds and they're done. we will create a poaching oil. we have slivers of garlic. we have also smoked paprika and red pepper flakes. we put that in. this is the mixture that goes in here 30 minutes on low, you are creating a lot of flavor. we have two pounds of shrimp. we have to shelf them. one way is to take your finger leak this, go through, take the legs off, separate the urschel.

    >> why couldn't you get them peeled? sorry. a crazy question.

    >> you can boy them and they're peeled. you might want to use a paring knife like this, see if there is a small vein in here. those go in. this is the liquid in now for 30 minutes . put the 2 pounds of shrimp in, the top on for 20 minutes .

    >> wow.

    >> they're nice and tender.

    >> we'll try one of those.

    >> the other thing we did brownies, in the kitchen, you smell that chocolate flavor, that's all the flavor coming out. if you do it in here, we do it in a springform pan , a little water in there, they're nice and moist.

    >> you get recipes on today.com.

TODAY recipes
updated 10/9/2013 6:01:26 PM ET 2013-10-09T22:01:26

Recipe: Whole "roast" spice-rubbed chicken

Ingredients
  • 2 tablespoons vegetable oil
  • 1 tablespoon chili powder
  • 1 tablespoon garam masala
  • 1 tablespoon minced garlic
  • Salt and pepper
  • 1 (4 1/2- to 5-pound) whole chicken, giblets discarded
Preparation

1. Microwave oil, chili powder, garam masala, garlic, 2 teaspoons salt, and 2 teaspoons pepper in bowl, stirring occasionally, until fragrant, about 1 minute; let cool slightly.

2. Use your fingers to gently loosen skin covering breast and thighs of chicken; place half of paste under skin, directly on meat of breast and thighs. Gently press on skin to distribute paste over meat. Spread entire exterior surface of chicken with remaining paste and place chicken, breast side down, in slow cooker. Cover and cook until breast registers 160 degrees and thighs register 175 degrees, 4 to 5 hours on low.

3. Transfer chicken to carving board, tent with aluminum foil, and let rest for 15 minutes. Carve chicken, discarding skin if desired. Serve.

For lemony steamed broccoli:

Microwave 1 pound broccoli florets and 1/4 cup water in large covered bowl until broccoli is bright green and tender, about 4 minutes. Drain broccoli, toss with 2 tablespoons melted butter and 1 tablespoon lemon juice, and season with salt and pepper to taste.

Serving Size

Makes 4 servings

Recipe: Garlicky shrimp

Ingredients
  • 3/4 cup extra-virgin olive oil
  • 6 garlic cloves, sliced thin
  • 1 teaspoon smoked paprika
  • Salt and pepper
  • 1/4 teaspoon red pepper flakes
  • 2 pounds large shrimp (26 to 30 per pound), peeled and deveined
  • 1 tablespoon minced fresh parsley
Preparation

1a. For a 3 1/2- to 5-quart slow cooker: Combine oil, garlic, paprika, 1 teaspoon salt, 1/4 teaspoon pepper, and pepper flakes in slow cooker, cover, and cook until flavors meld, about 30 minutes on high. Stir in shrimp, cover, and cook on high until opaque throughout, about 40 minutes, stirring halfway through cooking.

1b. For a 5 1/2- to 7-quart slow cooker: Combine oil, garlic, paprika, 1 teaspoon salt, 1/4 teaspoon pepper, and pepper flakes in slow cooker, cover, and cook until flavors meld, about 30 minutes on high. Stir in shrimp, cover, and cook on high until opaque throughout, about 20 minutes, stirring halfway through cooking.

2. Transfer shrimp and oil mixture to serving dish. Sprinkle with parsley and serve.

Quick prep tip:

Peeling and deveining shrimp: to devein shrimp, hold shrimp firmly in 1 hand, then use paring knife to cut down back side of shrimp, about 1/8 to 1/4 inch deep, to expose vein. Using tip of knife, gently remove vein. Wipe knife against paper towel to remove vein and discard.

Serving Size

Makes 8 to 10 servings

Recipe: Fudgy brownie wedges

Ingredients
  • 2 ounces unsweetened chocolate, chopped
  • 5 tablespoons unsalted butter
  • 1/2 cup (2 1/2 ounces) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2/3 cup packed (4 2/3 ounces) brown sugar
  • 1 large egg plus 1 large yolk, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/3 cup pecans or walnuts, toasted and chopped coarse (optional)
Preparation

1. Fill slow cooker with 1/2 inch water (about 2 cups water) and place aluminum foil rack in bottom. Grease 6-inch springform pan and line with parchment paper.

2. Microwave chocolate in large bowl at 50 percent power for 1 to 2 minutes. Stir, add butter, and continue to heat until melted, stirring once every 30 seconds; let cool slightly. In separate bowl, whisk flour, baking powder, and salt together. Whisk sugar, egg and yolk, and vanilla into cooled chocolate mixture until well combined. Stir in flour mixture until just incorporated.

3. Scrape batter into prepared pan, smooth top, and sprinkle with pecans, if using. Set pan on prepared rack, cover, and cook until toothpick inserted into center comes out with few moist crumbs attached, 3 to 4 hours on high.

4. Let brownies cool completely in pan on wire rack, 1 to 2 hours. Run small knife around edge of brownies, then remove sides of pan. Remove brownies from pan bottom, discarding parchment, and transfer to cutting board. Cut brownies into wedges and serve.

Serving Size

Makes 6 servings

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