1/2 c. dry navy beans, soaked overnight and drained
2 c. water
4-6 chicken breasts, skinned, boned, and cut into chunks
1 (16 oz.) can low sodium tomatoes
1/2 c. thinly sliced celery
1/2 c. diced carrot
1/2 c. chopped onion
1/8 tsp. garlic powder
1 crushed bay leaf
1/2 tsp. crushed dry basil
1/8 tsp. powdered sage
1/4 tsp. paprika
1/2 tsp. crushed, dried oregano
1 tsp. instant chicken or beef bouillon (low sodium)
Place beans, 2 cups of water, and other ingredients in slow cooker/Crock Pot; cover and cook on low for 8-10 hours. Discard bay leaf before serving.
2 pounds beef stew meat, cut into 1-inch pieces
3 tablespoons flour
1 tablespoon oil
1 large onion, diced
1 pound potatoes, peeled and cubed
1 can (14 1/2 ounces) beef broth
3 tablespoons tomato paste
1 tablespoon McCormick® Paprika
1 1/2 teaspoons McCormick® Garlic Salt
1/2 teaspoon McCormick® Caraway Seed
1 green bell pepper, cut into 2-inch pieces
Coat beef with flour. Heat oil in large skillet on medium-high heat. Add beef; cook in batches until browned on all sides. Add onion; cook about 3 minutes, stirring occasionally.
Place potatoes in slow cooker. Top with beef and onions.
Mix broth, tomato paste, paprika, garlic salt and caraway seed in small bowl. Pour over beef. Cover.
Cook 8 hours on LOW or 4 hours on HIGH. Stir in bell pepper during the last 15 minutes of cooking. Thicken with additional flour, if desired.
2 pounds frozen corn kernels
1 package (8 ounces) cream cheese, cubed
1 cup milk
1/4 cup (1/2 stick) butter
1 teaspoon McCormick® Garlic Salt
1 teaspoon McCormick® Thyme Leaves
1/2 teaspoon McCormick® Paprika, Smoked
Spray inside of slow cooker with no stick cooking spray. Place all ingredients in slow cooker. Cover.
Cook 3 hours on HIGH or until desired consistency, stirring halfway through cooking. (Corn will thicken upon standing.) Stir well before serving.
1 (4lb) whole chicken, insides removed and washed/patted dry
½ TB of paprika
2 TB all purpose seasoning
½ TB garlic powder
1 tsp salt
Start by mixing together paprika, all purpose seasoning, garlic powder and salt.
Place 4 medium sized foil balls in bottom of crockpot. This will act as a stand to prevent the chicken from drying out.
Rub seasoning over your entire chicken (including the inside of the bird). Place on top of foil balls. Cover and cook on HIGH for 4 – 4½ hours, or LOW for 6½ – 8 hours.
1 cup plus 2 teaspoons salt
1/2 cup plus 2 tablespoons sugar
3 tablespoons plus 2 teaspoons liquid smoke
1 boneless pork butt (about 4-5 lbs) cut in half horizontally
1/4 cup yellow mustard
2 tablespoons ground black pepper
2 tablespoons smoked paprika
1 teaspoon cayenne pepper
1 1/2 cups ketchup
1/4 cup light molasses
3 tablespoons Worcestershire sauce
1 1/2 tablespoons hot sauce
1/2 teaspoon table salt
1/2 teaspoon black pepper
Dissolve 1 cup salt, 1/2 cup sugar, and 2 tablespoons liquid smoke in 4 quarts of cold water in a large container. Submerge the pork in the brine, cover with plastic wrap, and refrigerate for 2 hours.
While the pork brines, combine the mustard and remaining 2 teaspoons liquid smoke in a small bowl. Set aside. Combine the black pepper, paprika, cayenne, the remaining 2 tablespoons sugar, and the remaining 2 teaspoons salt in a second small bowl. Set aside.
Remove the pork from the brine and dry thoroughly with a paper towel. rub the mustard mixture over the entirety of the pork. Sprinkle the surface of each piece of pork with the spice mixture.
Place the pork in the slow cooker and cook for 10 hours on low. Once the pork is done cooking, transfer from the slow cooker to a roasting pan and pull apart with forks. Carefully pour off any liquid from the bottom of the roasting pan and the bottom of the slow cooker into a heatproof pitcher or large fat separator. Skim off the fat. Place the pork back into the slow cooker.
Place 3/4 cup of the defatted liquid into a medium bowl. Whisk in the sauce ingredients. Stir the sauce into the pork and cook for 2 hours.
Using a slotted spoon, remove the pork from the slow cooker. Serve on a serving platter or on individual buns with any remaining sauce alongside.