Slow Cooker Yapchick

 
  • Cooking and Prep: 9 h
  • Serves: 6
  • No Allergens

Shortly after we moved into our house, my good friend and neighbor Rivky Z. sent us over some of this delicious dish. I was surprised to learn that it didn’t have any eggs or oil. It was an instant hit in my family, and I save it for special occasions.  During the year, I add a loaf of Meal Mart Kishka, and after a few hours of cooking, when it’s soft, I  use a fork to  crumble the kishka and blend it into this dish. For Pesach, I didn’t want to create a kishka just for a Chol Hamoed supper, so I decided to take the flavors of the kishka and add it into the dish.  Put it up in the morning, go out for a Chol Hamoed trip, come home to a delicious-smelling, hot supper waiting for you.

Ingredients (10)

Main ingredients

Start Cooking

Prepare the Yapchik

  1. Prepare slow cooker on low heat.

  2. Using the “s” blade in your food processor, grate onions and place in slow cooker.

  3. Using the shredding blade ( not the kugel blade) in your food processor, grate potatoes, zucchini, and carrots. Add to onion in your slow cooker. Add spices and mix.

  4. Place meat and bones on the top. Cover and cook for at least eight hours, or up to 24 hours, mixing every few hours with a fork  (you want the meat to fall apart and be mixed in with the potatoes).

Variation:

If you don’t have a Pesach slow cooker, you can make this in the oven as well. Preheat oven to 250 degrees Fahrenheit. Prepare recipe as written above and place in a  10- by 16-inch pan. Cover very well and place in the oven on the middle rack. Fill a nine- by 13-inch pan with water and place in the rack underneath it. Every few hours, open the pan and mix the Yapchick around. Bake for at least eight hours or up to 24 hours.



 
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