Mediterranean Crock Pot Recipes

Steps:

• Mix all the ingredients for the marinade.
• Put the roast in a large bowl, stab all over with a sharp knife, pour over and rub in half of the marinade.
• Turn over and repeat, cover and leave in a cool place for 10-12 hours.
• When ready to cook bring roast back to room temperature.
• Preheat a large frying pan or skillet on the top of the stove.
• Scrape of as much marinade as possible and place that, together with the marinade in the bowl in your crock pot, switch on to low.
• When skillet is hot brown the roast on all sides for about 10 minutes, don't use any oil or butter, there is still enough oil on the roast.
• Put in the crock pot and cook on low for 8-10 hours.
• You can add two tablespoons of cream to the juices or serve them as they are.
• If you don't like the juices just serve the pork with another gravy and discard the juices.
• To serve on buns or in pita, cook the pork 1-2 hours longer so you can pull it apart.

Steps:

• Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 5 minutes, turning once, until brown. Sprinkle with salt, Italian seasoning and garlic; remove from skillet.
• Place beef, seasoned side up, in 4-to 5-quart slow cooker. Spread tomatoes and olives over roast. Add broth and onions.
• Cover and cook on low heat setting 5 to 6 hours or until beef is tender.
• Remove beef from slow cooker; cover and let stand 15 minutes. Slice beef; serve with beef juice and onions from slow cooker. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Steps:

• Place zucchini in bottom of a slow cooker.
• Add beef and remaining ingredients.
• Cover with lid, and cook on high heat setting for 5 hours or until meat is tender, or cover and cook on high heat setting for 1 hour; reduce to low heat setting, cook 7 hours.
• Remove and discard cinnamon stick before serving!

Steps:

• Combine turmeric, ginger, coriander, salt, cumin, and cayenne pepper in a small cup. Rub mixture over chicken and let sit at least 30 minutes.
• Combine chickpeas, diced tomatoes, artichoke hearts, carrots, garlic, and cinnamon stick in the bottom of a 6- to 7-quart slow cooker.
• Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken and brown, about 4 minutes per side. Transfer chicken to the slow cooker, bone-side-up. Add onion to the same skillet. Saute over medium-high heat until onions have taken on a yellow color from turmeric and are starting to brown on the edges, about 5 minutes. Transfer to the slow cooker.
• Cover the slow cooker and cook on Low for approximately 2 hours.
• Place green beans and bell pepper over chicken. Cover and cook approximately 3 hours more.
• Meanwhile, boil 3 cups of water in a saucepan. Add couscous and stir. Cover the pot and turn off the heat. Let sit until water is absorbed and couscous is tender, 5 to 10 minutes.
• Place hot couscous on each plate and top with chicken and vegetables. Spoon juices from the slow cooker over each serving.

Steps:

• Combine all in crock pot.
• Cover. Cook on low for 8 hours, breaking up often.