8 cloves garlic, 4 peeled and smashed, 4 grated or minced
2 bay leaves
1 tablespoon black peppercorns
1 stick (8 tablespoons) unsalted butter
Kosher salt and freshly ground black pepper
2 cups flavored breadcrumbs
1/2 cup grated Pecorino-Romano
5 large globe artichokes
Add 1/2 cup water and the 4 peeled and smashed cloves garlic, bay leaves and peppercorns to the insert of a 6-quart slow cooker.
Heat the butter and grated garlic in a medium skillet over medium heat until the butter is melted and the garlic starts to sizzle and become aromatic, 2 to 3 minutes. Add the breadcrumbs and 1/4 teaspoon each salt and pepper and cook until golden and toasted, about 4 minutes more. Transfer to a bowl, and let cool. Stir in the Pecorino-Romano and 1/4 teaspoon salt until well combined. Set aside 2 tablespoons of the breadcrumb mixture for garnish.
Pull off the small, tough petals near the stems of the artichokes. Cut the stems close to the base so the artichokes will stand upright. Cut off the top inch of each artichoke. Snip off any thorny tips on the remaining petals with kitchen shears. Fan out the larger leaves with your fingers.
Working over the bowl with the breadcrumb mixture, spoon the crumbs into the gaps of each artichoke until they’re filled all the way around. Stand the artichokes up in the slow cooker. Cover, and cook on low until the stems are tender and the leaves come loose easily when pulled, about 7 hours. Being careful of the steam, transfer the artichokes to a serving platter, and sprinkle with the reserved breadcrumbs.
1/2 Cup vinegar
1 Head garlic, crushed
1/2 Teaspoon peppercorns
1 Bay leaf
1/2 Teaspoon salt
2 1/2 Tablespoons soy sauce
1/4 Cup water
1 Whole chicken, cut up
Combine ingredients in Crock-Pot® slow cooker.
Cover; cook on High for 1 hour.
Add the water. Lower heat setting to Low and cook 4 to 5 hours.
4 bone-in chicken breast, halves (about 2 pounds), skin removed
1 tablespoon McCormick® Curry Powder
1 package McCormick® Chicken Gravy Mix
1 can (14 1/2 ounces) chicken broth
1 medium red bell pepper, cut into 1/2-inch pieces
1 medium Golden Delicious apple, unpeeled, cored and coarsely chopped
1/4 cup raisins
1/4 cup McCormick® Onions, Chopped
2 McCormick® Bay Leaves, broken in half
1/2 teaspoon McCormick® Garlic Powder
1 cup instant rice
2 cups lentils
1/2 pound ham, diced
1 onion, chopped
1 bay leaf
2 ribs celery, chopped
1 clove garlic, minced
salt and pepper, to taste
Combine all ingredients with 2 quarts water in the Crock Pot. Cook on low, covered, 8 to 10 hours. Adjust seasonings and serve.
1 & 1/2 lbs boneless, skinless chicken thighs
3-4 garlic cloves, minced
28 oz diced tomatoes
6 oz tomato paste
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1 small onion, diced
1 tsp dried oregano
1 tsp dried basil
1 tsp salt
1/2 tsp pepper
1 bay leaf
1/4 cup water
1 package of your favorite pasta, prepared as directed on box.
Start by seasoning chicken well with salt and pepper. Add the rest of ingredients EXCEPT for the pasta. Stir well to combine.
Cover and set crock pot on LOW for 7 hours or on HIGH for 4 hours.
Serve over a bed of your favorite pasta.