Bratwurst and Kraut in Slow Cooker

Prep Time: 10 minutes | Cook Time: 4 1/2 – 8/12 hours | Yield: Serves: 4-6

Ingredients:

  • 1 1/2 lbs red new potatoes (about 18), halved if large
  • 2 cups sauerkraut, drained
  • 1 small onion, thinly sliced
  • 1/2 cup chicken broth (I use my own, not store-bought, and I put it frozen into the slow cooker)
  • 1/4 cup dry white wine (or whatever kind of white wine you have!)
  • 1 tsp caraway seeds
  • 1 1/2 bratwurst links
  • 1/4 cup chopped fresh flat leaf parsley
  • Toasted dark bread (like pumpernickel)
  • Whole-grain mustard or German Senf for serving

Directions:

  1. In a slow cooker, mix together potatoes, kraut, onion, frozen broth (do not need to thaw), wine, caraway seeds, 1/2 tsp salt, 1/4 tsp pepper. Nestle the bratwursts in the vegetables. 
  2. Cover and cook until potatoes are tender, on low for 7-8 hours or on high for 4-5 hours. (*Note: I like it on high for 4.5 hours)
  3. Sprinkle everything with parsley and serve with toast, butter and mustard.

Notes: I’m pretty sure all the Germans I know would be appalled by this, but that’s ok with me.

Recipe Origin:  Real Simple, modified.

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Lamb Tagine in Slow Cooker

Prep Time: 10 minutes | Cook Time: 4 1/2 – 8/12 hours | Yield: Serves: 4-6

Ingredients:

  • 1 1/2 lbs lamb shoulder, trimmed and cut into 1-inch pieces
  • 6 carrots, cut into 1 inch pieces
  • 1 medium onion, chopped
  • 1/2 cup dried apricots, halved
  • 1/2 cup cup pitted green olives
  • 2 cloves garlic, or 1 tsp minced garlic
  • 2 TBSP all-purpose flour (I like White Lily)
  • 1 tsp paprika
  • 1/2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 cup couscous
  • Chopped pistachios
  • lemon wedges
  • fresh cilantro if you have it

Directions:

  1. Mix together the lamb, carrots, onion, apricots, olives, garlic, flour, paprika, cumin, cinnamon, ginger, 1 tsp salt, 1/4 tsp pepper and 1/2 cup water together in your slow cooker.
  2. Cover and cook until lamb and vegetables are tender, on low for 7-8 hours or on high for 4-5 hours. (*Note: I like it on high for 4.5 hours)
  3. 10 minutes before you serve it, cook couscous according to package directions.
  4. Serve the lamb on the couscous with the pistachios, cilantro and lemon wedges

Notes:

Recipe Origin:  Real Simple, added more carrots, modified spices and changed timing around a little.

Chicken Crock Pot Pie

Prep Time: 10 minutes | Cook Time: 4 1/2 – 8/12 hours | Yield: Serves: 4-6

Ingredients:

  • 8 oz. mushrooms, sliced, or cut up more if you are hiding them from your kids…
  • 4 carrots, cut into 1 inch pieces
  • 1 medium onion, chopped
  • 1/2 cup all-purpose flour (I like White Lily)
  • 4 sprigs fresh thyme (don’t skip this)
  • 2 bay leaves
  • 1 1/2 lbs boneless, skinless chicken thighs (about 8)
  • 1 sheet puff pastry, thawed first
  • 1 cup frozen peas
  • 1 cup frozen green beans
  • 1/3 cup heavy cream

Directions:

  1. Thaw your puff pastry sheet before you do anything else.
  2. In a slow cooker, mix together mushrooms, carrots, onion, flour, thyme, bay leaves, and 1/2 cup water.
  3. Place chicken on top. Season with 1 tsp salt and 1/4 tsp pepper.
  4. Cover and cook until chicken and vegetables are tender, on low for 7-8 hours or on high for 4-5 hours. (*Note: I like it on high for 4.5 hours)
  5. 30 minutes before you serve it, heat oven to 425F. Using a large circle cutter or a glass, cut out 4 circles (or more if you want to use the other pastry puff sheet too). Place on a baking sheet and bake until golden, 8-10 minutes. Don’t let the little leftover bits go to waste. Let your kids cut them into whatever shapes they want and bake those too. The smallest bits puff up the most!
  6. 20 minutes before serving, add the peas, green beans, cream and 1/2 tsp salt to the chicken mixture and stir to combine. Cover and cook on high until heated through, about 15 minutes more. To serve, place chicken mixture in bowls and top with the pastry rounds.

Notes: Family loved this. Leftovers were excellent. I might double this recipe next time in order to have more leftovers!

Recipe Origin:  Real Simple, modified with more spices and changed timing around a little.