Cultural Cuisine: 12 Slow Cooker Recipes From Around The World
Mango Chicken Tinga, Better Homes and Gardens
Go around the world in…well, a lot less than 80 days with savory (and simple) slow cooker recipes your whole family will love. From Africa to Indonesia, these exotic dishes will take your taste buds on a trip they’ll never forget.
Family Circle
Jamaican Country Ribs
We simply love this Jamaican version of country-style ribs. A little bit of spice and a little bit of sweetness gets you a lot of compliments come dinnertime.
Ingredients
1 large onion, sliced
4 cloves garlic, sliced
6 bone-in pork country ribs (about 3 lbs)
2 tablespoons jerk seasoning (such as McCormick)
1 can (20 oz) pineapple chunks in juice 1 large green pepper, seeded and sliced
1 tablespoon all-purpose flour
1 can (15 oz) black beans, drained and rinsed
4 cups cooked brown rice
4 scallions, sliced
Directions
1. Coat bowl of slow cooker with nonstick cooking spray. Place onion and garlic in bottom of slow cooker. Season ribs with 1 tbsp of the jerk seasoning and place over onion and garlic. Drain pineapple, reserving cup of the juice, and scatter over ribs. Add green pepper.
2. Combine reserved pineapple juice, flour and remaining 1 tbsp jerk seasoning. Pour over ribs.
3. Cover and cook on HIGH for 6 hours or LOW for 8 hours. Stir in beans during last 30 minutes of cooking time. Serve with brown rice and garnish with scallions.
Sandra Lee
Polynesian Pulled Pork
Sweet and tangy sauce and King’s Hawaiian bread make this Polynesian dish a hit with kids and adults alike.
Ingredients
4 red bell peppers, cut into 1/2-inch-wide strips
3 pounds boneless pork butt (shoulder)
Salt and black pepper
1 bottle (10 oz) San-J sweet and tangy sauce
1 can (8 oz) crushed pineapple
1/2 cup Heinz chili sauce 8 King’s Hawaiian sweet buns, split
Directions
1. Place peppers in a 5-quart slow cooker. Season pork with salt and pepper. Place in slow cooker on top of peppers, fat side up.
2. In a medium bowl, stir together sweet and tangy sauce, pineapple and chili sauce. Pour over pork. Cover and cook on LOW for 8 to 9 hours.
3. Remove pork and let rest 5 to 10 minutes. Strain and de-fat cooking liquid. When cool enough to handle, pull or chop pork.
4. To serve, top buns with peppers, pork and sauce.
Family Circle
Asian Five-Spice Meatballs
Seasoned with Chinese five-spice powder, this slow cooker recipe can easily be transformed into an awesome Asian-style meatloaf.
Ingredients
1 1/2 pounds ground meatloaf mix (beef, pork and veal)
1 cup panko bread crumbs
2 eggs, lightly beaten
3 scallions, sliced, plus more for garnish
2 tablespoons finely chopped ginger root
1 teaspoon onion powder
1 teaspoon Chinese five-spice powder
1 tablespoon reduced-sodium soy sauce
1 cup beef broth
1/2 cup ketchup
1 can (8 oz) tomato sauce
3 tablespoons rice vinegar
3 cups cooked white rice
Directions
1. Coat slow cooker bowl with nonstick cooking spray.
2. In a large bowl, combine meatloaf mix, panko, eggs, scallions, ginger, onion powder, five-spice powder and soy sauce. Form into 12 meatballs, about 1/3 cup of mixture for each.
3. Combine beef broth, ketchup, tomato sauce and vinegar. Pour into slow cooker; place meatballs in bottom in a single layer. Cover and cook on HIGH for 6 hours or LOW for 8 hours.
4. Serve with rice and garnish with sliced scallions.
Better Homes and Gardens
Mango Chicken Tinga
Ground ginger and cinnamon add a layer of mild zest to this traditional Mexican chicken recipe.
Ingredients
1 sweet onion, cut into wedges
1 mango, halved, seeded, peeled, and diced
2 pounds chicken thighs, skin removed
1 1/2 teaspoons ground chipotle chile pepper
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 14 1/2 ounce can fire-roasted diced tomatoes, undrained
1 14 1/2 ounce can reduced-sodium chicken broth
1 cup mango nectar
Hot cooked rice
Fresh pineapple wedges (optional)
Lime wedges (optional)
Sliced green onions (optional)
Mexican crema (optional)
Directions
1. In a 3 1/2- to 4-quart slow cooker place onion and mango. Top with chicken, chipotle pepper, garlic, salt, cumin, ginger, and cinnamon. Pour tomatoes, chicken broth, and mango nectar over all. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 21/2 hours. Using a slotted spoon, remove chicken from cooker; cool slightly.
2. Remove chicken bones. Discard bones and shred chicken. Return shredded chicken to cooking liquid.
3. To serve, use a slotted spoon to transfer the chicken mixture to shallow bowls. Add a big spoonful of cooked white rice to each bowl. Spoon broth around rice and chicken and serve, if desired, with pineapple wedges, lime wedges, sliced green onions, and Mexican crema.
Family Circle
Indonesian Beef
Coconut milk and curry powder bring the unmistakable essence of Indonesia to the table with this slow cooker meal.
Ingredients
2 tablespoons vegetable oil
2 pounds beef chuck, cut into 2-inch chunks
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large onion, peeled and thinly sliced
3/4 pound small potatoes, about 2 inches in diameter, quartered
1/4 pound peeled baby carrots
1 13.6 ounce can light coconut milk
2 tablespoons curry powder
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
3 large pitas or flatbreads, cut into wedges
Chopped parsley, low-fat plain yogurt and lime wedges (optional)
Directions
1. Coat slow-cooker bowl with nonstick cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Season beef with 1/4 tsp each of the salt and pepper and add to skillet. Saute 3 minutes per side.
3. Transfer beef to slow cooker. Layer in onion, potatoes and carrots. In a medium bowl, whisk together coconut milk, curry, soy sauce, ginger, garlic powder and cayenne. Pour over beef and vegetables in slow cooker.
4. Cover and cook on HIGH for 6 hours or LOW for 8 hours. Gently stir in remaining 1/4 tsp salt. Serve over flatbread wedges with parsley, yogurt and lime, if desired.
Delish
African Sweet Potato-Peanut Stew
Peanut butter, cayenne pepper, and cilantro create a tantalizing trio of flavor in this meatless African meal.
Ingredients
3 cloves garlic
2 cups loosely packed fresh cilantro leaves and stems
1 can (28 ounces) diced tomatoes
1/2 cup creamy or chunky peanut butter
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper
Salt 1 cup water
3 pounds sweet potatoes, peeled and cut into 2-inch chunks
1 can (15-19 ounces) garbanzo beans, rinsed and drained
1 package (16 ounces) frozen whole or cut green beans
Directions
1. In a blender or food processor with knife blade attached, blend garlic, cilantro, tomatoes with their juice, peanut butter, cumin, cinnamon, ground red pepper, and 3/4 teaspoon salt until pureed.
2. In a 4 1/2-6-quart slow-cooker bowl, pour peanut butter mixture and stir in water. Add sweet potatoes and garbanzo beans; stir to combine. Cover slow cooker with lid and cook on low setting for 8-10 hours or on high setting for 4-5 hours, or until potatoes are very tender.
3. About 10 minutes before sweet potato mixture is done, cook green beans as label direct; gently stir green beans into stew.
Better Homes and Gardens
Slow Cooker Coq Au Vin
This French slow cooker recipe couldn’t get any easier. As a rule of thumb, use a dry red wine that you’d enjoy on its own for flavor that you’re guaranteed to love…and the perfect accompaniment to your meal.
Ingredients
Nonstick cooking spray
3 pounds chicken thighs, skinned
1 envelope (1/2 of a 2.2-ounce package) beefy onion soup mix
2 cups quartered fresh mushrooms
1 1/2 cups frozen small whole onions
3 medium carrots, cut into 31/2-inch sticks
1/2 cup dry red wine
Hot cooked mashed potatoes (optional)
Snipped fresh parsley (optional)
Directions
1. Lightly coat an unheated large skillet with cooking spray. Preheat skillet over medium heat. Cook chicken thighs, several at a time, in the hot skillet until brown. Drain off fat.
2. Place chicken thighs in a 3 1/2- or 4-quart slow cooker. Sprinkle with dry soup mix. Add mushrooms, onions, and carrots. Pour wine over all.
3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. If desired, serve with mashed potatoes and sprinkle with parsley.
Better Homes and Gardens
Slow Cooker Moroccan Lamb Tangine
The slow cooker replicates the moist, gentle cooking of an actual Moraccan tangine; a ceramic vessel traditionally used to make the stew.
Ingredients
1 1/2 pounds boneless lamb shoulder or lamb stew meat
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1 1/2 cups coarsely chopped, peeled sweet potato
2 medium carrots, cut into 1-inch pieces
1/2 cup chopped onion (1 medium)
1/3 cup chopped roma tomato (1 medium)
1/3 cup pitted whole dates, quartered
1/4 cup pitted green olives, halved
2 tablespoons quick-cooking tapioca
1/2 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1 tablespoon honey
2 cloves garlic, minced
1 14 1/2 ounce can chicken broth
1 teaspoon orange-flower water
3 cups hot cooked couscous
Sliced almonds, toasted
Directions
1. Trim fat from meat. Cut meat into 1-inch pieces. Place meat in a large bowl. In a small bowl combine salt, ginger, cumin, turmeric, and cinnamon. Sprinkle over meat; toss gently to coat.
2. Transfer meat to a 3-1/2- or 4-quart slow cooker. Stir in sweet potato, carrots, onion, tomato, dates, olives, tapioca, lemon peel, lemon juice, honey, and garlic. Pour broth over mixture in cooker.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in orange-flower water. 4. Serve in shallow bowls over hot cooked couscous. Sprinkle with almonds.
Better Homes and Gardens
Cashew Chicken
Give the Chinese food delivery guy a night off and serve up this simple slow cooker recipe instead.
Ingredients
1 10 3/4 ounce can condensed golden mushroom soup
3 tablespoons soy sauce
1 teaspoon ground ginger
1 1/2 pounds chicken tenders
1 16 ounce package frozen broccoli stir-fry vegetable blend
1 4 ounce can (drained weight) sliced mushrooms, drained
1/2 cup cashews
Hot cooked brown rice (optional)
Directions
1. In a 3-1/2- or 4-quart slow cooker, combine mushroom soup, soy sauce, and ginger. Stir in chicken, stir-fry vegetables, and mushrooms.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3. Stir cashews into chicken mixture. If desired, serve over hot cooked rice. Makes 6 servings.
Family Circle
Tuscan Chicken and Beans
Travel to Tuscany with this savory slow cooker recipe that fire-roasted tomatoes and Greek seasoning for fabulous flavor.
Ingredients
1 large onion, chopped
2 cloves garlic, chopped
3 pounds bone-in chicken thighs
1 1/2 teaspoons dried Greek seasoning
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
2 tablespoons lemon juice
1 can (15 oz) fire-roasted diced tomatoes
1/2 cup pitted Kalamata olives, halved
1 can (15 oz) Great Northern beans, drained and rinsed
1/4 cup cup fresh oregano leaves
3 cups cups cooked orzo
Lemon slices, for garnish
Directions
1. Coat bowl of slow cooker with nonstick cooking spray. Place onion and garlic in bottom of slow cooker. Season chicken on both sides with Greek seasoning, thyme and black pepper; arrange in bottom of slow cooker. Drizzle lemon juice over chicken and evenly spoon tomatoes and olives on top.
2. Cover and cook on HIGH for 6 hours or LOW for 8 hours. During last 30 minutes of cooking time, stir in beans.
3. To serve, stir in oregano and spoon over cooked orzo. Garnish with lemon slices.
Better Homes and Gardens
Brazilian Black Bean Stew
Boasting tender veggies and a sweet citrus scent, Feijoada — a Portuguese pork, beef, and bean stew — is considered by many Brazilians to be the country’s national dish.
Ingredients
12 ounces dried black beans
8 cups water
2 large smoked ham hocks
4 cups reduced-chicken broth
1 1/2 cups chopped onions (3 medium)
3 fresh jalapeno peppers, seeded and minced
4 cloves garlic, minced
1 tablespoon finely shredded orange peel
1/2 cup orange juice
1/2 cup dry sherry
1/4 cup snipped fresh cilantro
Hot cooked rice (optional)
Directions
1. Rinse beans. In a large saucepan combine beans and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in saucepan. Cover and let soak in a cool place overnight.) Drain and rinse beans. Place beans in a 4-quart slow cooker.
2. To slow cooker add ham hocks, broth, onions, jalapeno peppers, garlic, orange peel, orange juice, and sherry.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Transfer ham hocks to a cutting board. When cool enough to handle, use two forks to pull ham away from bones into shreds. Discard bones; return shredded ham to slow cooker. Stir in cilantro. 4. If desired, serve stew over hot cooked rice.
Family Circle
Italian-Style Steak, Mushrooms and Onions
Swap the usual pasta and sauce for this Italian dish served with a side of polenta.
Ingredients
1 1/2 pounds boneless chuck steak, cut into 4 equal pieces
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
2 Cubanelle peppers, seeds removed, sliced
1 red sweet pepper, seeds removed, sliced
1 sweet onion, sliced
1 10 ounce white mushrooms, quartered
1/2 cup beef broth
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
Fresh basil leaves
Purchased tube polenta, sliced into rounds and grilled (optional)
Directions
1. Coat bowl of slow cooker with nonstick cooking spray.
2. Season both sides of steaks with Italian seasoning, salt and pepper. Place in slow cooker. Scatter Cubanelle peppers, red pepper, onion and mushrooms over top. In a small bowl, combine broth, vinegar, Worcestershire sauce and brown sugar. Pour over peppers, onions and mushrooms.
3. Cover and cook on HIGH for 6 hours or LOW for 8 hours. 4. Serve steaks with peppers, onions, mushrooms and some of the cooking liquid spooned over the top. Garnish with basil and, if desired, serve with grilled polenta rounds.
