Crockpot Recipes

Brunswick Stew:

Cook the bacon in its own fat until rendered. Remove the bacon bits and set aside
Combine the flour, salt, pepper and cayenne and dredge the rabbit. Brown the pieces in the rendered fat with the onions
Add 1 1/2 cups boiling water, tomatoes, red pepper and thyme to the crockpot with meat
Cover and cook on low for 6 to 8 hours
Add remaining ingredients including reserved bacon, cover and cook on high for 25 minutes or until the vegetables are tender
Serve and garnish

Chicken can be used in place of the rabbit
Can be garnished with chopped parsley or other fine fresh herbs
Serve as a lunch or light meal
Brunswick County, Virginia, was the birthplace in 1828 of this hearty squirrel-meat and onion stew. Today, it is generally made with rabbit or chicken and often contains a variety of vegetables including okra, lima beans, tomatoes and corn

In a slow cooker, combine the first 11 ingredients, cover and cook on high for 4 hours
Mix water and cornstarch until smooth and stir into the stew. Cook, covered, for 30 minutes more or until the vegetables are tender
Serve and garnish

Place the onions and butter in the slow cooker, set on low and cook for 2 to 3 hours
Add creme de menthe, vinager, sugar and lemon juice. Stir and cook until the mixture looks syrupy, about half an hour
Stir in beef stock and rosemary, then simmer on low for 4 hours
Serve and garnish

Mix the peanut butter, peanuts, 2 tablespoons soy sauce, onion, parsley, garlic, pepper sauce, and ginger
Spread on inside of each chicken breast. Fold in half and close with small skewer or a toothpick
Place the chicken in slow cooking pot
Mix the remaining 2 tablespoons soy sauce with honey, butter, and stock, pour over the chicken. Cover and cook on low for 4 to 5 hours
Remove the chicken from the pot. Turn control to high
Dissolve the cornstarch in small amount of cold water, stir into the sauce. Cook on high for about 15 minutes
Serve and garnish

Can be garnished with whole or chopped peanuts, sprigs or chopped fresh parsley, coconut, etc.
Serve with rice pilaf and vegetables

In a 3 1/2 quart slow cooker, combine blueberries, the 1/2 cup granulated sugar, water and tapioca. Cover and slow cook until the berries have formed a thick sauce, 5 to 6 hours on low
In a medium bowl, whisk flour, the remaining 2 tablespoons granulated sugar, baking powder and salt to combine
Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal
In small bowl, beat milk and egg together. Stir into flour mixture to form a soft dough
Turn the slow cooker setting to high. Drop the dough by tablespoonfuls on top of the blueberries. Cover and slow cook until the topping is firm and when a toothpick inserted in the center comes out clean, about 30 minutes
Sprinkle the dumplings with the brown sugar. Let the grunt stand for 5 minutes before serving, then spoon into individual bowls
Serve and garnish

Do not over cook the dumplings
Can be garnished with whipped cream, sprigs of fresh mint, fresh blueberries, etc.

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