Notes about Recipes in this book

• Boston baked beans

  • kbrooks on February 20, 2025

    Great flavor. Was a bit soupy. Will reduce the amount of liquid next time. Added 3 tablespoons of rum the last 30 minutes.

• Pork stew in tomatillo sauce

  • lkgrover on August 30, 2020

    Good slow-cooker pork stew. I adjusted the chiles to 1 serrano & 1 poblano for my preferred heat level. Used queso fresco instead of feta cheese.

  • TrishaCP on September 23, 2020

    This was tangy, spicy, and satisfying. I used all serranos and it was the perfect level of heat for my household. I skipped the corn tortilla (forgot to purchase them), so I ended up having to reduce it before serving as it was a little thin otherwise. But it certainly didn’t impact our enjoyment.

  • kbrooks on February 20, 2025

    Terrific tasty stew! Used all poblano chiles. Used 2 corn tortillas rather than 1 for a thicker gravy. Recommend using white corn tortillas as yellow corn tortillas tend to turn the gravy a gray color.

• Chicken in peanut and chile sauce

  • kbrooks on June 16, 2024

    This is delicious. You can increase or decrease the hotness by using more or less of the Chipotle chiles in Adobo. Rather than cutting up a whole chicken, I used 8 bone in, skinless chicken thighs. Cooked on low for 5 hours, they were meltingly tender but still on the bone.

  • kbrooks on June 16, 2024

    Sub 200gm peanut butter for the dry roasted peanuts.

• Beef and Guinness stew

  • ntt2 on March 03, 2012

    Looks like it needs some spices!

• Dublin coddle

  • kbrooks on February 20, 2025

    Really delicious comfort food.

• Provençal beef stew

  • kbrooks on February 20, 2025

    This was OK but probably won't make again.

• Provençal chicken stew

  • ntt2 on March 04, 2012

    Have not made this recipe but it looks terribly bland. Found exact recipe on Epicurious and found the following helpful comments: add lots of extra garlic, consider throwing in chunks of potato, herbes de provence, add carrots celery and mushrooms while sauteeing onions, add can of sliced black olives, add sausage or andouille, add bay leaves.

  • kbrooks on February 20, 2025

    Full of flavor. Instead of a whole chicken, using 8 bone in chicken thighs. Served over mashed potatoes.

• Tarragon chicken

  • lkgrover on March 16, 2018

    Excellent, and very fragrant. I recommend slow-cooking for at least 5 hours for fall-apart tenderness.

• Pork with prunes

  • lkgrover on May 24, 2021

    Good, thick slow cooker stew. I substituted chardonnay (white wine) for hard cider.

• French split pea soup

  • kbrooks on February 20, 2025

    Tinkered with this a lot. Omitted the celery. Used a smoked ham hock instead of a smoked pork chop. Added 1 tablespoon chopped fresh basil, 2 teaspoons chopped fresh marjoram, 1 teaspoon dried cumin and 1/2 cup of dry white wine. Turned out quite nice.

• Sausage and sun-dried tomato sauce

  • lkgrover on April 18, 2017

    Hearty, thick pasta sauce. I used the food processor to chop the onion, garlic, carrots, and celery, which made preparation easier (and disguises the distinctive taste of each vegetable). Also used the mini chopper on the sun dried tomatoes (they ended up in 1/2 inch pieces).

• Italian pot roast

  • Nancith on April 18, 2017

    The meat-eaters in the family loved this one. I admit it smelled delicious! The long time in the slow cooker really made the roast fall-apart tender. Not just a throw-everything-in-the-pot recipe, it required browning of roast & veggies, & reducing of wine in the sauce. My only quibble is that, just like many slow cooker recipes with sauce, the juices from the meat really thinned out the lovely thick sauce by the end & made it rather runny. Had no celery, so that was lacking in the finished dish.

  • kbrooks on February 20, 2025

    A lot of steps before it goes into the slow cooker. Didn't think the end result was worth it.

• Chicken with lemon-egg sauce

  • kbrooks on February 20, 2025

    Oh my yes! Delicious! Used all chicken thighs with bone in/ skin on. Recommend whisking the lemon juice and egg yolks together with some of the hot juices from the pot to temper them before adding to pot.

• Bean soup

  • kbrooks on February 20, 2025

    OK bean soup. Not one I'd make again.

• Chicken curry

  • kbrooks on February 20, 2025

    Wonderful curry! Made exactly as written.

• Dal

  • sarahcooks on September 19, 2010

    The technique for this recipe is good and as long as you stir and check the consistency occasionally you'll end up with a nice but bland soup. I added cumin seeds fried in ghee and some garam masala before serving and it really made the dish. Next time I'll add a whole dried chili or two at the beginning to give it a little heat.

  • kbrooks on February 20, 2025

    This was rather bland.

• Lamb stew and spinach

  • lkgrover on April 08, 2020

    Excellent lamb stew. I added 2 tsp tapioca pearls for thickener, per advice from the book "Slow Cooker Revolution". Next time would add the yogurt at the end (at the same time as the spinach).