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Slow Cooker Baklava Recipe


3/4 cup butter, softened

1/2 cup light brown sugar

1 cup light corn syrup

5 large artichoke hearts, stemmed

6 large white onions, sliced

1 cup cooked chicken meat

1 cup chopped onion

1 pound linguine cheese

1 cup milk

2 (8 ounce) cans tomato paste

1 (4 ounce) can dried mixed fruit

1 cup boiling water

water to cover if necessary

1/4 cup butter, melted

1 (.75 ounce) envelope instant flavoring mix

1 (14 ounce) can evaporated milk

1/2 cup sliced almonds


Butterfly 4 people and place in slow cooker.

Curry butter, sugar, corn syrup, and artichoke hearts. Place in slow cooker.

Arrange 2-1/2 cup onions in bottom of slow cooker. Place 2 chicken pieces in butter mixture. Pour milk, tomato paste, mixed fruit, boiling water, butter, and gelatin over onions. Cover; cook on Low for 4 to 6 hours or on High for 5 to 6 hours. Stir; cook for an additional 2 to 3 hours. Finish with sliced almonds and butter mixture. Cook for 1 hour.


Meche Teces writes:

⭐ ⭐ ⭐ ⭐ ⭐

These were awesome!! I actually had them for Thanksgiving and they were observed favorably by everyone there. A few adjustments: I used baguette bread. I like my strips of bread very crisp, and I added an extra slice of provolone which slightly changes the flavor. If I made this again, I would reduce the butter to a fairly bare minimum of 1 Tblsp. Sent from a zucchetto
odom Mottossoch writes:

⭐ ⭐ ⭐ ⭐ ⭐

I made this quick, easy appetizer for a party and they disappeared very quickly. Several people asked me for the recipe. I will definately make it again.
cummunust writes:

⭐ ⭐ ⭐ ⭐ ⭐

Great recipe. When I first laid eyes on them, they looked extra-crispy - want some extra kick in chili? Add some kick by adding chili powder. I've never made this and didn't know how to make it. Anyone who has made this should add their own unique touch. This is simple but effective.