Slow-cooker recipes often get a bad rap for having overcooked vegetables, watery sauces and a narrow range of options. But it doesn’t have to be that way. Chris Kimball, host of “America’s Test Kitchen,” offers three great-tasting recipes that are perfect for a slow cooker.
Recipe: Pork loin with cranberries and orange (on this page) Recipe: Easy barbecued ribs (on this page) Recipe: Nutella bread pudding (on this page)
Dry pork with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-heat until just smoking. Brown pork well on all sides, 7 to 10 minutes.
Stir cranberry sauce, cranberries, orange juice, orange zest, and cinnamon into slow cooker. Nestle browned pork into slow cooker. Cover and cook until pork is tender and registers 140 to 145 degrees on instant-read thermometer, about 4 hours on low.
Transfer pork to cutting board, tent loosely with aluminum foil, and let rest for 10 minutes. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. Discard orange zest. Transfer braising liquid to saucepan and simmer until reduced to 2 cups, about 12 minutes. Season with salt and pepper to taste.
Remove twine from pork, slice into 1/2-inch-thick slices, and arrange on serving platter. Spoon 1 cup sauce over meat and serve with remaining sauce.
6 servings. Cook time: about 4 hours on Low
Mix paprika, sugar, cayenne, 1 tablespoon salt and 1 tablespoon pepper together, then rub mixture evenly over ribs. Arrange ribs upright in slow cooker, with meaty sides facing outward. Pour barbecue sauce over ribs, cover, and cook until ribs are tender, 6 to 8 hours on low.
Position over rack 10 inches from broiler element and heat broiler. Place wire rack in aluminum foil-lined rimmed baking sheet and coat with vegetable oil spray. Carefully transfer ribs, meaty side down, to prepared baking sheet and tent with foil. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
Strain braising liquid into medium saucepan and simmer until thickened and measures 2 cups, 15 to 20 minutes. Season with salt and pepper to taste.
Brush ribs with some sauce and broil until ribs start to brown, 2 to 4 minutes. Flip ribs over, brush with more sauce, and continue to broil until ribs are well browned and sticky, 9 to 12 minutes longer, brushing with additional sauce every few minutes.
Transfer ribs to cutting board with foil, and let rest for 10 minutes. Serve with remaining sauce.
6 to 8 servings. Cook time: 6 to 8 hours on Low
Line slow cooker with aluminum foil collar, then line with foil sling and coat with vegetable oil spray. Adjust oven rack to middle position and heat oven to 225 degrees F. Spread bread over rimmed baking sheet and bake, shaking pan occasionally, until dry and crisp, about 40 minutes. Let bread cool slightly, then transfer to very large bowl.
Mix chocolate chips into dried bread; transfer to prepared slow cooker. Whisk cream, egg yolks, Nutella, 3/4 cup granulated sugar, vanilla, and salt together in bowl, then pour mixture evenly over bread. Press gently on bread to submerge.
Mix remaining tablespoon granulated sugar with brown sugar then sprinkle over top of casserole. Cover and cook until center is set, about 4 hours on low. Let cool for 30 minutes before serving.
8 to 10 servings. Cook time: about 4 hours on Low
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