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Announcing the Slow Cooker Recipe Challenge

Slow-Cooker Osso Buco

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Slow-Cooked meals are comfort food at its finest, easiest, and most satisfying. From a classic New England-style pot roast to an elegant osso buco, you simply can’t beat the slow-cooked versions for convenience and flavor. And the aromas. . .don’t get us started! 

We want to know what’s been simmering away in your slow cooker this winter. Share your slow cooker recipes with us for a chance to win All-Clad’s 6.5 Quart Slow Cooker with ceramic insert (retail value is $199.99). We’ll also give the winner Fine Cooking’s special issue, Soups & Stews.

http://www.taunton.com/cms/uploadedimages/Images/Cooking/Articles/Web_Only/slow-cooker-challenge-prizes.jpg

First, browse the collection of slow cooker recipes for inspiration. Then take the challenge by posting your own slow cooker recipe and photo.

The challenge ends on Friday, March 12, 2010, so act quickly to cook slowly. Good luck!

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  • User avater
    CulinaryKizzy | 03/12/2010

    It is not midnight yet,quite a few hours to go. Yet, the contest is not accepting any posts. Please help.

  • dmr301 | 03/11/2010

    Taco Bar Chicken Stew
    1- 10 oz box frozen niblet style frozen corn
    3 sprigs cilantro
    2 garlic cloves- minced
    1 small onion, chopped (1/2 cup)
    1 tablespoon butter
    2 – 16 ounce jars chunky tomato salsa- medium heat
    1– 32 oz carton chicken stock/broth
    1 1/2 tablespoons taco seasoning
    1 4.5 oz can green chilies ( divided)
    1 large chicken breast ( 2/3 –3/4 lb ) ( yields 2 cups shredded meat)
    4 flour tortillas
    1/3 cup corn oil



    1/2 cup Monterey Jack cheese shredded
    1/2 cup sour cream
    1 ripe avocado, peeled, pitted and coarsely diced

    Open package of niblet corn and place in a small bowl.
    Chop the cilantro leaves with a small knife and place cilantro in the bowl with the corn.
    Mix the garlic and onin into the corn bowl too.
    Place this mixture in the bottom of a slow cooker with the tablespoon of butter. Turn heat on high and heat 5 minutes to melt butter and coat the mixture.
    Add the salsa, the chicken stock, the taco seasoning and 1 teaspoon of the green chilies. Cut the chicken into 3-4 pieces and add that to the pot.
    Place the remainder of the green chilies in a small bowl for the taco bar set-up.
    Reduce heat to low, cover and cook 6-8 hours.
    About one half hour before serving prepare the taco bar set-up.
    Taco Bar set-up:
    Place the oil in a small skillet and heat over medium heat .
    While heating oil slice (using a large knife) cut the tortillas in half- stack and make short 1/4 inch ribbons. Cook tortilla ribbons ( a few at a time) until golden brown . Remove ribbons from pan with slotted spoon and drain on a paper towel.

    Prepare taco bar stir-ins by putting out small bowls of each:
    • tortilla ribbons
    • green chillis
    • 1/2 c Shredded Monterey pepper jack cheese
    • 1/2 c sour cream
    • 1/ 2 cup diced avocado

    After the stew has cooked remove the chicken breast and put aside to cool - about 5 minutes.
    Shred the chicken using 2 forks and return to the pot. Stir in to mix in chicken.

    Serves 6-8 hearty bowls. Place the Taco Bar set –up out to allow for individual garnishing and a fiesta mood.

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