Shortcut Slow Cooker Apple Cider Food

CROCK POT APPLE CIDER

Steps:

• Place the quartered apples, orange, lemon and cranberries into a 6 Quart Slow Cooker. Add cinnamon sticks, whole cloves, star anise (if using) and pour water over top (enough to cover the fruit).
• Cook on high for 4 hours or low for 6 hours.
• Mash the fruit with a potato masher to release the juices. Cover and cook an additional 1 hour on low.
• Carefully strain the solids from the liquids using a fine mesh sieve. Discard solids and store cider in an airtight container for up to 1 week or freeze for later use.

SHORTCUT PATISSERIE APPLE TART

Steps:

• Preheat the oven to 375 degrees F.
• Roll out the pie dough on a parchment paper-lined baking sheet to approximately 9 by 13 inches, making sure to keep the parchment underneath, as this makes it easier to transfer to a serving platter once baked (see Cook's Note).
• Peel the apples and cut them into quarters. Trim away the core, then thinly slice lengthwise.
• Shingle the apple slices on top of the pie dough so they overlap slightly (they will shrink slightly during baking). You can go right up to the edge of the pastry.
• Using a pastry brush, brush the apples with the oil and bake until the crust is golden brown and crisp, 30 to 40 minutes.
• Meanwhile, warm the apricot preserves in a small pan over medium-low heat. Generously brush over the apples to glaze them as soon as you remove the tart from the oven.
• Gently transfer the tart to a serving platter, making sure to remove the parchment. Enjoy warm or at room temperature with a scoop of vegan ice cream.

5-INGREDIENT SLOW COOKER APPLE CIDER PULLED CHICKEN

Steps:

• Place the apples and onions in the base of a 6-quart slow cooker. Sprinkle with ½ teaspoon salt, tossing to combine.
• Sprinkle both sides of the chicken with an additional ½ teaspoon salt and garlic powder.
• Place the chicken on top of the onion and apple mixture. Pour over ½ cup apple cider. Cover and cook on high for 4 hours or low for 6, or until the chicken very tender and cooked through.
• Remove the chicken to a cutting board. Shred with two forks, then place back into the slow cooker, add the remaining ¼ cup apple cider, stirring to combine. Taste and add additional salt or apple cider to taste.
• Serve the Apple Cider Pulled Chicken over greens, rice, quinoa, baked sweet potato, or piled into whole wheat or gluten-free buns. Top with Quick Apple Slaw.

SLOW COOKER APPLE CIDER CHICKEN

Steps:

• Place the chicken thighs on the bottom of a crockpot. Sprinkle salt and pepper generously over the chicken.
• (Optional - Brown the chicken in a tablespoon of olive oil over medium heat for three minutes a side before placing into the crockpot.)
• Used a small bowl to mix together the cider, Dijon mustard, maple syrup, vinegar and olive oil. Pour the marinade and fresh rosemary over the chicken, cover and set the crockpot to low and allow the chicken to cook for 6 to 8 hours.
• Transfer the chicken thighs to plates or shred the chicken for sandwiches and serve on buns.

SHORTCUT SLOW-COOKER APPLE CIDER

Steps:

• Thoroughly wash and dry the apples. Cut each apple into 8 wedges (skins, seeds and stems included) and transfer to a 7-quart slow cooker. Add the cloves, cinnamon sticks and 12 cups water. Cook on high, covered, for 4 hours.
• Remove the lid and carefully crush the apples with a potato masher. Cover again and cook on high for another 2 hours.
• Set a large, fine-mesh strainer over a large stockpot. In batches, ladle the apple mixture into the strainer and use the back of the ladle to press down on the apple pulp to extract the liquid. Discard the pulp. Stir in 1/2 cup of the brown sugar until completely dissolved. Taste and add additional sugar if needed.
• Serve the apple cider hot or allow it to cool fully, then serve it chilled over ice.

SHORTCUT SLOW-COOKER APPLE CIDER

Steps:

• Thoroughly wash and dry the apples. Cut each apple into 8 wedges (skins, seeds and stems included) and transfer to a 7-quart slow cooker. Add the cloves, cinnamon sticks and 12 cups water. Cook on high, covered, for 4 hours.Remove the lid and carefully crush the apples with a potato masher. Cover again and cook on high for another 2 hours.Set a large, fine-mesh strainer over a large stockpot. In batches, ladle the apple mixture into the strainer and use the back of the ladle to press down on the apple pulp to extract the liquid. Discard the pulp. Stir in 1/2 cup of the brown sugar until completely dissolved. Taste and add additional sugar if needed.Serve the apple cider hot or allow it to cool fully, then serve it chilled over ice.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.