Rosemary And Olive Oil Slow Cooker Recipe

Why The Best Extra Virgin Olive Oil Adds Depth and Flavour To Your Autumn Comforts

As the nights begin to draw in and the weather gets a bit chillier, it’s time to break out the slow cooker for some Autumn stews but don’t forget the extra virgin olive oil in your recipes.

This light yet satisfying dish from SparkPeople.com combines the great flavours of extra virgin olive oil, rosemary and chicken.

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Rosemary And Olive Oil Slow Cooker Chicken

Serves 8

Ingredients

  • 8 cloves garlic, sliced
  • 1 Tbsp dried rosemary, crumbled between your fingers
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 Tbsp Morocco Gold Extra Virgin Olive Oil
  • 3 Tbsp white wine
  • 2 Tbsp water
  • 2 lbs skinless, boneless chicken breasts
  • Cooking spray

Instructions

  1. Spray slow cooker with the cooking spray. Mix all ingredients except the chicken in the slow cooker. Mix well. Add the chicken one piece at a time, making sure to turn each piece to cover. Cook on low for eight hours or high for four hours. Makes approximately 8 servings of 4 oz each.
  2. This goes great with rice or couscous and your favourite steamed vegetables. Leftovers are great for a pasta dish or salad the next day.

Slow Cooker Beef Stew With Extra Virgin Olive Oil

Serves 4
Slow Cooker Beef With Extra Virgin Olive Oil Recipe

For the red meat lovers we have picked out this warming marvel from JessicaGavin.com

Ingredients

  • 1 pound potatoes, cut in to small pieces
  • 2 cups carrots, pieces
  • 1 cup celery, pieces
  • 1 cup red onions, diced
  • 3 sprigs thyme
  • 1 ¾ pounds beef chuck , chuck eye roll or chuck tender roast
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons Morocco Gold Extra Virgin Olive Oil
  • 1 tablespoon minced garlic
  • ¼ cup balsamic vinegar
  • 3 cups unsalted beef stock
  • 2 tablespoons soy sauce
  • ¼ cup cornstarch
  • ¼ cup water
  • 1 tablespoon chopped parsley

Instructions

  1. Prepare the Vegetables - Add potatoes, carrots, celery, onion, and thyme to the slow cooker.
  2. Prepare the Beef - Cut beef into 1 ½" pieces, trimming off any excess fat or connective tissue. Combine with salt and pepper in a medium-sized bowl.
  3. Brown the Meat - Heat a large skillet over medium-high heat. Add the olive oil. Once hot, add the beef in a single layer. Saute until golden brown on one side, 2 minutes. Flip and cook the other side for 2 minutes. Transfer to the slow cooker.
  4. Deglaze the Pan - Reduce heat to medium, add garlic and saute for 30 seconds. Add balsamic vinegar. Turn heat to medium-high, deglaze the pan using a whisk to scrape any browned bits, and incorporate into the liquid. Reduce the sauce, frequently stirring, until 2 to 3 tablespoons of liquid remain, about 3 to 5 minutes. Transfer the liquid to the slow cooker.
  5. Cook the Stew - Add beef stock and soy sauce to the slow cooker. Cover and cook on the High setting for 4 hours or the Low setting for 8 hours.
  6. Thicken the Stew - Whisk together cornstarch and water in a small bowl. Add the slurry mixture to the slow cooker, and stir to combine. Cook on High setting for 30 minutes to 1 hour until the sauce becomes slightly thickened.
  7. To Serve - Taste and season with more salt and pepper as desired. Serve garnished with parsley.

Garlic Cauliflower Mash With Extra Virgin Olive Oil

Serves 4
Mashed Cauliflower Bowl

If, like the team at Morocco Gold extra virgin olive oil, you believe a slow cooker is not just for mains, you might like to check out this delightfully mouth-watering side from 365daysofcrockpot.com

Ingredients

  • 1 1/2 lbs of cauliflower florets
  • 4 peeled whole garlic cloves
  • 1 bay leaf
  • 1 tsp kosher salt, divided
  • 1 Tbsp Morocco Gold Extra Virgin Olive Oil
  • 1/4 cup Parmesan cheese
  • Salt and pepper to taste
  • Chopped chives, for serving

Instructions

  1. Place cauliflower florets into the slow cooker.
  2. Fill slow cooker with water until it covers cauliflower. Add a bay leaf to the water.
  3. Dump in the garlic cloves and 1/2 tsp of salt.
  4. Cover and cook on HIGH for about 4 hours, or until cauliflower is very tender or LOW for about 6 hours.
  5. Remove lid and drain off all water. Discard the bay leaf.
  6. Place cauliflower back into slow cooker and add in the olive oil and Parmesan and 1/2 tsp of kosher salt. Mash using a potato masher until desired consistency is reached. Or alternately, you can pour cauliflower into food processor or blender and puree (that's what I ended up doing).
  7. Salt and pepper to taste and garnish with chives. Serve!

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