Weekday Crock-Pot Cooking


gourmet-kosher-cookingBy GourmetKosherCooking.com

Every Jewish household owns a crock-pot or slow-cooker, but many families only use it for cholent on Shabbos. In truth, the crock-pot is an incredible weekday cooking tool for busy moms who are juggling several different tasks at once, and who would rather just have dinner waiting and ready for them at the end of a long day. Start preparing these recipes either the night before, or in the morning. For even more delicious crock-pot recipes, go to www.gourmetkoshercooking.com.

Chicken and Potatoes in a Crock Pot


1 chicken, cut into 1/8ths or the pieces of your choice
8 potatoes, cut into chunks
1 cup white wine
2 tablespoons minced garlic
1 (8 ounce) box sliced mushrooms
½ teaspoon pepper
Water to cover


Place all ingredients in crock-pot and turn on high. Dinner will be ready in 6 to 8 hours. Also good with a crusty bread to dip in the liquid.

Corned Beef and Sauerkraut Stew


1 (5 pound) corned beef
1 (16 ounce) can or jar sauerkraut, drained
½ red cabbage, chopped
1 (12 ounce) bottle beer
1 onion, cut in 1/8th’s
8 small potatoes, peeled and cut into chunks
2 teaspoons minced garlic
4 tablespoons Dijon mustard
4 carrots, chopped
4 stalks celery, chopped
¼ cup tomato paste
1 tablespoon paprika
2 teaspoons caraway seeds, if desired


Place all ingredients in a crock pot. Add water to cover. Turn on low.

Chicken Tortilla Soup


2 pounds chicken fajitas (skinless boneless chicken breast, cut into strips)
2 quarts chicken broth (either leftover chicken stock or the Imagine boxes)
1 (29 ounce) can whole tomatoes with juice
1 medium onion, chopped
1 (15 ounce) can corn kernels
1 (4 ounce) can fire roasted chopped green chilies
2 cloves minced garlic
1 jalapeno, diced
1 teaspoon cumin
1 teaspoon chili powder

For garnish:
1 bag tortilla chips or 8 corn tortillas, cut into strips and fried
Chopped cilantro
Chopped avocado
Tofutti sour cream


Place all soup ingredients in crock pot and turn to high. Cook for 6 to 8 hours. Pass around garnishes.

Curried Beef and Apple Stew with Dumplings


4 pounds beef stew
½ cup flour
Salt and pepper
3 onions, sliced
1 teaspoon minced garlic
1-1/2 cups apple juice
4 tablespoons apple cider vinegar
2 large red apples, cut into chunks
3 teaspoons curry
¼ cup brown sugar
½ cup ketchup


1 cup applesauce
2 eggs, beaten
2 cups flour
2 teaspoons baking powder
1 teaspoon salt


Dredge meat in flour, salt and pepper. In a large Dutch oven or crock-pot, layer meat, onions and apples. On top of this pour garlic, apple juice, vinegar and curry. Top with brown sugar and ketchup. Bring to a boil; reduce heat, cover and simmer. This gets better the longer it cooks – it can simmer anywhere from 4 to 8 hours. Mix together ingredients for dumpling batter. Turn heat up high and add by the tablespoonful to the top of the stew. Cover and cook for about 45 minutes, until the batter plumps up.

{Matzav.com Newscenter}


  1. “Every Jewish household owns a crock-pot or slow-cooker”

    I’m Jewish and I don’t own one. I make chulent the old-fashioned way. In a pot.

  2. You can also make chicken or beef yaptzuk. Just make a potato kugel mixture, throw that into the crockpot with either chicken or beef stew and let it cook.

  3. Oy this is not enviormently friendly.. look how much electricty your using..All the trees, greenhouse gases, coal, pollution, your causing
    i can’t take it anymore i’ll just have plain Herring and Kichel