Crockpot | Noshing With The Nolands

That’s What I Think (TWIT) Review

Today is a review day of this wonderful cookbook and all that it has to offer. This cookbook helps you party plan using your slow cooker. I personally only pull my slow cooker out for Monday to Friday cooking but there is a raft of ideas to help you out with entertaining!! And how easy is that!!

They have menus for all types of occasions. Great time saving ideas and make ahead tips scattered throughout the cookbook. Menus have been set up to help you with parties from the Super Bowl to the Oscars. All the holidays are covered too!! Recipes for appetizer to dips and fondues to soup, main courses and dessert. Everything is covered in this cookbook for slow cooking.

I decided to try the Bourbon Barbeque Beef Sandwiches that would feed a crowd. Great summer sandwiches where you don’t have to be slaving over the BBQ!! Perfect for Calgary with Stampede coming. These turned out delicious!! With a few salads you are ready for summer entertaining and it CAN be this easy!! ENJOY!!!

Bourbon Barbecue Beef Sandwiches from Triple Slow Cooker Entertaining

Author: Kathy Moore and Roxanne Wyss

Recipe type: Entree

Cuisine: Western

Prep time: 5 mins

Cook time: 10 hours

Total time: 10 hours 5 mins

Serves: 6-8

A great pulled beef sandwich from your slow cooker.

Ingredients

1 onion, sliced
2½ – 2¾ lb. boneless beef chuck or shoulder pot roast, blade or cross rib roast
1 Tbsp. dry minced (granulated) garlic
½ tsp. salt
½ tsp. freshly ground black pepper
¼ cup sodium reduced beef broth
¼ cup bourbon
1 cup BBQ sauce
Hamburger buns

Instructions

Arrange onion slices in the bottom of a slow cooker, overlapping as necessary. Cut roast in half (if necessary) and place on top on onions. Sprinkle with garlic, salt and pepper. Pour broth and bourbon over top.
Cover and cook on low for 8-10 hours or on high for 4-5 hours. until beef is very tender.
Using tongs transfer beef to a tray. Pour liquid into a deep bowl. Trim fat from beef. Using two forks, shred beef. Return beef to the slow cooker. Using a slotted spoon transfer onion from the liquid and return to the slow cooker. Skim fat from liquid. Measure out ½ cup of liquid and pour over the beef (discard excess liquid. Stir in BBQ sauce.
Cover and cook on high for 30 min. or until heated through. Turn to warm for serving.
To serve spoon beef and sauce onto buns.

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There are a few things I like about this recipe. Number one I love Thai food and number two I love my crockpot. Put those together and wow awesome dinner in no time!! You can bump up the heat in this recipe very easily by adding more red pepper flakes or by the addition of Sriracha sauce afterwards. It is all how you like it. Amber is not into big heat so I make it a bit spicy and then Ken can up it to atomic level with the Sriracha and I have it some where in between.

Try this for a fast quick meal that the whole family will enjoy!!

Thai Crockpot Chicken

Author: Tara Noland

Recipe type: Entree

Prep time: 20 mins

Cook time: 5 hours 30 mins

Total time: 5 hours 50 mins

Serves: 6

A Thai Chicken dish that is so easy in the crockpot!!

Ingredients

8 chicken thighs
1 Tbsp. jarred grated ginger
3 green onions, chopped
1 can (14 oz.) light coconut milk
¾ tsp. turmeric
½ tsp. dried red pepper flakes
1 (8 oz.) can pineapple chunks, drained
2 Tbsp. cornstarch
2 Tbsp. water
Salt and pepper to taste
Cooked rice for 6 servings
½ cup chopped peanuts

Instructions

Cut chicken thighs into bite sized chunks and remove any visible fat and place it in a crockpot. Add ginger, green onion, coconut milk, turmeric and red pepper flakes. Cover and cook on low for 4-5 hours until chicken is tender.
Turn the crockpot up to high and add pineapple. Mix cornstarch and water together, stirring until the cornstarch is dissolved. Adjust seasoning with salt and pepper. Cover and cook for 30 min. until thickened and bubbly.
Serve over the rice and garnish with peanuts.

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Adapted from Mabel Hoffman’s Crockery Cookery