Fall recipes for the slow cooker

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Who doesn’t love the smell of a delicious meal filling the house? Using a slow cooker can make that possible while also cutting out all of the scrambling-around at mealtime.

Here are the recipes mentioned Tuesday morning on ABC27 News “Daybreak”:

Slow Cooker Oats Recipe

Ingredients: 

1 cup steel cut oats                                   3 1/2 cups water

1 cup peeled and chopped apples           1/2 cup raisins

2 tablespoons butter                                 1 tablespoon ground cinnamon

2 tablespoons brown sugar                      1 teaspoon vanilla extract

Directions:

Place the steel cut oats, water, apple, raisins, butter, cinnamon, brown sugar, and vanilla extract into a slow cooker, and stir to combine and dissolve the sugar. Cover the cooker, set to Low, and allow to cook 6 to 7 hours (for firm oats) or 8 hours (for softer texture).

Slow Cooker Apple Bread Pudding

Ingredients: 

8 slices white bread, cut into cubes (abt 4 cups)     

 1/2 cup (1 stick) butter, melted
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
3/4 cup firmly packed brown sugar
4 cups peeled and chopped cooking apples
Whipped cream, caramel sauce and chopped nuts for garnish

Directions: 

In a large bowl, combine bread cubes, butter, cinnamon, not Meg, salt and brown sugar. Mix well.

In a 4 quart slow cooker, starting with the bread mixture, alternate layers with the chopped apples.

Cover and cook on high setting 1  1/2 hours or low setting 3 to 4 hours or until apples are tender.
 

Slow Cooker Pulled Pork with Apples and Onions

Ingredients:

1 (3 pounds) boneless pork shoulder                2 tablespoons smoked paprika
2 tablespoons brown sugar                             2 tablespoons garlic powder
2 tablespoons cumin                                       1 tablespoon kosher salt
1 teaspoon pepper                                          2 medium apples – sliced
1 large onion – sliced                                       12 oz beer

Directions:

In a small bowl, mix together spices: smoked paprika through pepper. Coat the pork shoulder with the dry rub and refrigerate for 12-24 hours.
Place apple and onion slices in the bottom of a slow cooker and top with the pork shoulder. Add beer and cook on Low for 8 hours or High for 4 hours.
When cooking time is complete, remove pork from the slow cooker and let rest. When pork is cool enough to handle, begin shredding the meat and disposing of any excess fat.
Place shredded, lean pork meat back into the slow cooker and mix with the apples, onions and cooking juices.
Serve on a whole grain bun with apple slices.

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