These crockpot recipes will actually let you step out of the house during Chol HaMoed.
By GOURMETKOSHERCOOKING.COMUpdated: SEPTEMBER 14, 2017 12:48This article was provided by www.gourmetkoshercooking.comChol HaMoed is coming and you definitely do NOT want to spend more time in the kitchen. In fact, you can’t because your family is taking a trip and you want to go with them. These recipes are perfect. Stick them in the crock pot before you leave and come home to dinner waiting. Not only is it easier for you but your tired, hungry, cranky children (or is that you I’m talking about again?!) will appreciate it.Slow Cooker Chicken Tagine1 ¾ pounds, boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces2 large onions, thinly sliced½ cup dried apricots, coarsely chopped1/3 cup raisins1 ¼ cups low-sodium chicken broth2 tablespoons tomato paste2 tablespoons lemon juice2 tablespoons flour1-½ teaspoons ground cumin1-½ teaspoons ground ginger1 teaspoon ground cinnamon½ teaspoon black pepper2 cups cooked couscousPlace chicken, onions, apricots and raisins in slow cooker bowl.In a small bowl, whisk together chicken broth, tomato paste, lemon juice, flour, cumin, ginger, cinnamon and black pepper. Pour over chicken in slow cooker. Cover and cook on high for 2 ½ hours or low for 5 hours.Serve over cooked couscous.Slow Cooker Spiced Shredded Beef Brisket Sandwiches1 cup beef broth1 jar (8 ounces) hoisin sauce¼ cup white vinegar2 teaspoons Chinese five-spice powder2 teaspoons garlic powder2 ribs celery, cut into 2-inch long matchsticks1 thin-cut beef brisket (2 pounds) well trimmed of excess fat½ teaspoon black pepper8 soft sandwich bunsWhisk beef broth, hoisin sauce, ½ cup water, vinegar, five-spice powder and garlic powder in a small bowl. Place celery and carrot strips in slow cooker bowl. Add the brisket (slicing in half to fit, if necessary); season on all sides with salt and pepper. Pour in beef broth mixture. Cover; cook for 5 hours on HIGH or 10 hours on LOW.Remove meat to a cutting board. Cool slightly. Skim any fat off top of sauce in cooker and discard.Meanwhile, shred beef with two forks, cutting long pieces in half, if desired. Return to slow cooker and stir to coat with sauce. Serve immediately with soft sandwich buns.Corned Beef and CabbageIngredients:3 pounds corned beef3 large carrots, peeled and cut into bite-sized pieces3 large potatoes, peeled and cut into bite-sized pieces2 large yellow onions, quartered1 green cabbage, cored and cut into 8 pieces1 sprig thyme1 bay leaf2 cups water1 cup Guinness stout or any dark beerPreparation:In the slow cooker, combine the beef, carrots, potatoes, onions, cabbage, thyme, and bay leaf. Add the water and beer.Cover and cook on low for 8 to 10 hours, until the meat and vegetables are very tender. Remove and discard the thyme and bay leaf.Transfer the beef to a cutting board and cut into thin slices. Divide the meat among shallow bowls, surround with vegetables, and spoon some of the cooking liquid over the top. Serve immediately.For more great recipes go to: www.gourmetkoshercooking.com
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