Slow Cooker Recipes
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Appetizers

Cheesy Salsa Dip

1       16 oz. jar    salsa

1       lb.                 prepared cheese product, cut into cubes (4 cups)

2       cups             shredded Monterey Jack cheese

1       8 oz. pkg.    cream cheese, cut into cubes

2/3   cup              beer

                              Vegetable dippers and/or crackers

Procedure

1    In a 3 1/2 to 4 quart slow cooker, combine salsa, cheese product, Monterey Jack cheese, cream cheese, and beer.

2    Cover and cook on low-heat setting for 3-4 hours or on high-heat setting for 1 1/2 to 2 hours.

3    Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours. Stir occasionally.  Serve dip with vegetables and/or crackers.

Servings: 22

Preparation Time: 15 minutes

Cooking Time: 4 hours

 

 

Easy Party Meatballs

1          26 oz jar    Marinara Italian sauce

1          12 oz. jar   grape jelly

1/2      cup              prepared chili sauce

2 1/2   pounds       frozen fully-cooked meatballs

Procedure

1    Stir the Italian sauce, jelly, chili sauce and meatballs in a 4 1/2 quart slow cooker.

2    Cover and cook on Low for 6-7 hours ( or on high for 3-4 hours) or until the meatballs are cooked through.  Serve the meatballs on a serving plate with toothpicks.

Servings: 8

Preparation Time: 5 minutes

Cooking Time: 6 hours

Hot Crab Dip

1       8 oz. pkg.    cream cheese, softened

1/2   cup              finely chopped sweet onion

1/4   cup              grated Parmesan cheese

1/4   cup              mayonnaise

2       cloves          garlic, minced

2       teaspoons   sugar

1       6 oz. can     crab meat, drained, flaked, cartilage removed

                              Assorted crackers

Procedure

1    In a 1 1/2 quart slow cooker, combine the cream cheese, onion, Parmesan, mayonnaise, garlic and sugar; stir in crab.  Cover and cook on low for 2-3 hours or until heated through.  Serve with crackers.

Yield: 2 cups

Preparation Time: 10 minutes

Cooking Time: 2 hours

Sweet Spiced Nuts

1 1/3   cups             whole almonds, toasted

1 1/3   cups             pecan halves, toasted

1 1/3   cups             walnut halves, toasted

1/2      cup              sugar

1/3      cup              butter or margarine, melted

2          teaspoons   apple pie spice or ground cinnamon

1/2      teaspoon    salt

Procedure

1    In a 1 1/2 to 3 quart slow cooker combine almonds, pecans, and walnuts.  In a small bowl combine sugar, butter, apple pie spice, and salt.  Sprinkle mixture over nuts in cooker; stir to coat nuts.

2    Cover and cook on low-heat setting for 2 hours, stirring after 1 hour.  ( Do not use high heat setting)

3    Stir nuts again.  Spread in a single layer on waxed paper or foil: cool for 1 hour.  Store in a tightly covered container at room temperature for up to 3 days.

Servings: 14

Preparation Time: 20 minutes

Cooking Time: 2 hours

 

 

 

Recipe Tips:To toast nuts, place in a single layer in a shallow baking pan.  Bake in a 350 degree oven for 5-10 minutes or until golden brown.  Watch carefully and stir once or twice to keep them from burning.

Beef Stroganoff

2       10 3//4 oz. cans   condensed cream of mushroom soup

1/4   cup                         water

2       tablespoons          Worcestershire sauce

1       8 oz. pkg.              sliced white mushrooms

3       cloves                    garlic, minced

1/2   teaspoon               ground black pepper

2       pounds                  boneless beef bottom round steak, sliced diagonally into strips

                                         Hot cooked egg noodles

                                         Chopped fresh parsley, optional

Procedure

1    Stir the soup, water, Worcestershire sauce, mushrooms, onions, garlic and black pepper in a 6-quart slow cooker.  Add the beef and stir.

2    Cover and cook on Low for 8-9 hours or until the beef is cooked through.  Or you can cook on High for 4-5 hours.

3    Stir the sour cream into the cooker.  Serve with egg noodles.  Top with parsley, if desired.

Preparation Time: 15 minutes

Cooking Time: 8 hours

Recipe Tips

For more overall flavor and color, brown the beef first in a skillet with a little vegetable oil before adding it to the slow cooker.

Hawaiian Beef

Tougher, less expensive cuts of meat are perfect to use in a slow cooker.  The slow simmering process breaks down the connective tissue, making the meat tender.  The long cooking time also brings out the full flavor of meats.  For added flavor, brown the meat first in a skillet before adding to the slow cooker.

1/3      cup                  packed brown sugar

1/3      cup                  cider vinegar

1          8 oz can         pineapple chunks, drained, reserve juice

3          tablespoons   soy sauce

1          teaspoon        finely chopped fresh garlic

2          tablespoons   butter

1 1/2   pounds           round steak, cut into 1 1/2 inch pieces, trimmed

1          cup                  baby carrots, halved crosswise

1          large                onion, cut into 1 inch pieces

3          tablespoons   cornstarch

3          tablespoons   cold water

1          large                green bell pepper, cut into bite-sized pieces

Procedure

1    Combine brown sugar, vinegar, reserved pineapple juice, soy sauce and garlic in small bowl; stir until sugar is dissolved.  Set aside.

2    Melt 1 tablespoon butter in 12 inch skillet until sizzling; add half of steak pieces.  Cook over medium-high heat, stirring occasionally, until browned (4-5 minutes).  Place steak pieces in slow cooker.  Repeat with remaining butter and steak pieces.

3    Add carrots and onion to slow cooker.  Pour pineapple juice mixture over vegetables.  Cover; cook on Low heat setting for 7 to 9 hours, or on High heat setting for 3 to 4 hours or until meat is tender.

4    Increase heat setting to High.  Dissolve cornstarch in cold water in small bowl.  Stir cornstarch mixture, pineapple chunks and green pepper into beef mixture.  Cover; continue cooking 30 minutes or until green pepper is crisply tender and juices are thickened.  Serve over hot cooked rice and garnish with green onions, if desired.

Servings: 6

Yield: 8 cups

Preparation Time: 20 minutes

 

 

Savory Pot Roast

This is one of our favorite recipes.  Tender and tasty.

1   10 3/4 oz can   condensed cream of mushroom soup

1   1 oz. pouch       dry onion soup and recipe mix

6   medium             potatoes, cut into quarters (about 6 cups)

6   medium             carrots, cut into 2-inch pieces (about 3 cups)

1   3 1/2-4 lb.         boneless beef bottom round roast or chuck pot roast

Procedure

1    Stir the mushroom soup, onion soup mix, potatoes and carrots in a 3 1/2 quart slow cooker.  Add the beef and turn to coat.

2    Cover and cook on Low for 8 to 9 hours or until the beef is fork-tender.  Or cook on High for 4-5 hours.

Servings: 6

Preparation Time: 10 minutes

Cooking Time: 8 hours

Teriyaki Beef with Vegetables

1 1/2   lbs.                   beef round steak, trimmed of fat, cut into thin bite-sized strips

2          tablespoons   cornstarch

1/4      cup                  soy sauce

1/4      cup                  dry sherry or apple juice

2          tablespoons   packed brown sugar

1          teaspoon        ground ginger

1          clove               garlic, minced

1          8 oz can         sliced water chestnuts, drained

1/4      cup                  water

1          1 lb. bag         frozen broccoli, carrots and cauliflower, thawed

1 1/2   cups                uncooked regular long-grain white rice

3          cups                water

Procedure

1    In 4-5 quart slow cooker, mix steak and 1 tablespoon of the cornstarch until evenly coated.  Gently stir in soy sauce, sherry or apple juice, brown sugar, ginger and garlic.  Top with water chestnuts.

2    Cover; cook on Low heat setting about 6 hours.

3    About 30 minute before serving, in small bowl, blend 1/4 cup water and remaining 1 tablespoon cornstarch until smooth.  Stir into beef mixture.  Stir in thawed vegetables.

4    Increase heat setting to High; cover and cook 25 to 30 minutes longer or until vegetables are crisp-tender.  Meanwhile, cook rice in 3 cups water as directed on package. Serve beef mixture over rice.

Servings: 6

Yield: 12 cups

Preparation Time: 15 minutes

Cooking Time: 7 hours

 

 

Recipe Tips

To thaw frozen vegetables, place in colander or strainer; rinse with warm water until thawed.  Drain well.

Apricot Pork Roast

1       2-3 lb.             whole boneless pork loin roast

1       12 oz. jar        apricot preserves

1       cup                  vegetable broth

2       tablespoons   cornstarch

1/4   cup                  cold water

Procedure

1    Place roast in a 3 quart slow cooker.  In a small bowl, combine preserves and broth; pour over roast.  Cover and cook on low for 6-7 hours or until a meat thermometer reads 160 degrees F.

2    Remove meat to a serving platter; keep warm.  Skim fat from cooking juices; transfer to a small saucepan.  Bring liquid to a boil.  Combine cornstarch and water until smooth.  Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with pork.

Servings: 6

Preparation Time: 15 minutes

Cooking Time: 6 hours and 30 minutes

Easy Barbecued Ribs

2       pounds     boneless country-style pork loin ribs

1       medium   onion, sliced

1       clove        garlic, finely minced

2/3   cup           barbecue sauce

1/3   cup           plum  jam

Procedure

1    Spray 4-6 quart slow cooker with cooking spray.  Place pork ribs, onion and garlic in slow cooker.

2    Cover, cook on Low heat setting 8-10 hours.

3    About 35 minutes before serving, drain and discard juices from slow cooker; wipe edge of cooker clean.  In measuring cup, mix barbecue sauce and jam.  Pour or spoon mixture over ribs, coating evenly.

4    Increase heat setting to High.  Cover; cook 25 to 30 minutes longer or until ribs are glazed.  Serve ribs with sauce.

Servings: 6

Preparation Time: 10 minutes

Cooking Time: 10 hours

 

Honey-Dijon Ham

5       lb.                   cooked bone-in ham

1/3   cup                apple juice

1/4   cup                packed brown sugar

1       tablespoon   honey

1       tablespoon   Dijon mustard

Procedure

1    In a 4-6 quart slow cooker, place ham.  Add apple juice.  In small bowl, mix brown sugar, honey and mustard.  Spread mixture over ham.

2    Cover; cook on Low heat setting 6-8 hours.

3    Remove ham and cut into slices.

Servings: 12

Preparation Time: 15 minutes

Cooking Time: 8 hours

 

 

Recipe Tips

If the whole ham is too large for your slow cooker, cut it in half and fit the two pieces side by side.

Pork Sandwiches

1       2 1/2-3 lb.    boneless pork shoulder roast

1/2   teaspoon      salt

1/2   teaspoon      black pepper

2       medium       onions, cut into thin wedges

3       12 oz cans   root beer (do not use diet root beer)

1       cup                bottled chili sauce

                               several dashes of bottled hot pepper sauce if desired

                               Hamburger buns, split and toasted if desired

Procedure

1    Trim fat from meat.  If necessary, cut meat to fit in a 3 1/2 to 5 quart slow cooker.  Sprinkle meat with salt and pepper.  Place meat in slow cooker.  Add onions and 1 can of the root beer.

2    Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3    Meanwhile, for sauce, in a medium saucepan combine the remaining 2 cans of root beer and the chili sauce. Bring to a boil, reduce heat.  Boil gently, uncovered, for 30-35 minutes or until desired consistency, stirring occasionally.  If desired, stir in hot pepper sauce.

4    Transfer meat to a large bowl.  Using a slotted spoon, remove onions from cooking liquid and place in bowl with meat.  Discard cooking liquid.  Using 2 forks, gently shred the meat.

5    To serve, spoon shredded meat and onions onto bun bottoms; spoon on sauce.  Top with bun tops.

Servings: 10

Preparation Time: 15 minutes

Cooking Time: 8 hours

 

 

Chicken Parmesan with Penne

1                              egg

1/3      cup              plain bread crumbs

1/3      cup              shredded Parmesan cheese

1/2      teaspoon    Italian seasoning

1/4      teaspoon    salt

1/4      teaspoon    pepper

4                              boneless skinless chicken breasts (about 1 1/4 pounds)

1          26 oz. jar   tomato pasta sauce

1/2      cup              shredded Italian cheese blend (2 oz.)

2 2/3   cup              uncooked penne pasta (8 oz.)

Procedure

1    Spray 2-3 quart slow cooker with cooking spray.  In small shallow bowl, beat egg until foamy.  In separate shallow bowl, mix bread crumbs, Parmesan cheese, Italian seasoning, salt and pepper.  Dip each chicken breast into egg, then coat evenly with bread crumb mixture; place in slow cooker.  Spread pasta sauce evenly over chicken.

2    Cover; cook on Low heat setting 5-6 hours

3    Sprinkle Italian cheese blend over chicken.  Cover; cook 10 minutes longer.  Meanwhile, cook and drain pasta as directed on package.  Serve chicken and sauce over pasta.

Servings: 4

Cooking Time: 6 hours

 

 

Creamy Chicken and Wild Rice

2          10 3/4 oz. cans   condensed cream of chicken soup

1 1/2   cups                      water

4          large                      carrots, thickly sliced (about 3 cups)

1          6 oz. pkg.             uncooked seasoned long-grain and wild rice mix

8                                         skinless, boneless chicken breast halves (about 2 pounds)

Procedure

1    Stir the soup, water, carrots, rice and seasoning packet in a 3 1/2 quart slow cooker.  Add the chicken and turn to coat.

2    Cover and cook on Low for 7-8 hours or until the chicken is cooked through.  Or, cook on High for 4-5 hours

Servings: 8

Preparation Time: 10 minutes

Cooking Time: 8 hours

Herbed Chicken and Vegetables

3       lbs                    chicken legs, thighs, or drumsticks, skinned

2       tablespoons   cooking oil

1       cup                  chicken broth

1/2   cup                  dry white wine

1       tablespoon     snipped fresh parsley

1/2   teaspoon        salt

1/2   teaspoon        dried rosemary, crushed

1/2   teaspoon        dried thyme, crushed

1/4   teaspoon        pepper

1       clove               garlic, minced

4       medium          potatoes, quartered

4       medium          carrots, cut into 1/2 inch pieces

2       stalks              celery, cut into 1-inch pieces

1       small               onion, sliced

2       tablespoons   cornstarch

2       tablespoons   cold water

Procedure

1    Rinse chicken; pat dry.  In a skillet brown chicken pieces, half at a time, in hot oil.

2    In a bowl, combine the chicken broth, wine, parsley, salt, rosemary, thyme, pepper, and garlic.

3    In a 3 1/2 , 4, or 5 quart slow cooker place potatoes, carrots, celery, and onion.  Place chicken pieces atop vegetables.  Pour broth mixture over chicken.

4    Cover; cook on low heat for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.

5    Using a slotted spoon, remove chicken and vegetables to a platter and keep warm.

6    For gravy, skim fat from cooking juices.  Strain juices into saucepan. Combine cornstarch and cold water; stir into juices in saucepan.  Cook and stir till thickened and bubbly.  Cook and stir 2 minutes more.  Serve the gravy with the chicken and vegetables.

Servings: 6

Cooking Time: 8 hours

 

 

Sweet Saucy Chicken Thighs

9                               bone-in chicken thighs

1/2      teaspoon    salt

1/4      teaspoon    pepper

1 1/2   cups             barbecue sauce

1/2      cup              honey

2          teaspoons   prepared mustard

2          teaspoons   Worcestershire sauce

1/4      teaspoon    hot pepper sauce

Procedure

1    Sprinkle chicken with salt and pepper.  Place on a broiler pan.  Broil 4-5 inches from the heat for 3-4 minutes on each side or until lightly browned.  Transfer to a 5 quart slow cooker.

2    In a small bowl, combine the barbecue sauce, honey, mustard, Worcestershire sauce and pepper sauce.  Pour over chicken; stir to coat.  Cover and cook on low for 4-5 hours or until chicken juices run clear.

Servings: 9

Preparation Time: 20 minutes

Cooking Time: 4 hours

Apple Crisp

6       medium    crisp tart apples (Granny Smith, Braeburn), peeled if desired, cut into 1/2 inch thick slices (about 6 cups).

1       teaspoon   ground cinnamon

1/2   cup             quick cooking oats

1/3   cup             packed brown sugar

1/4   cup             all-purpose flour

1/2   cup             cold butter, cut into small pieces

1/2   cup             chopped pecans

1/2   cup             toffee bits

Procedure

1    Spray 3-4 quart slow cooker with cooking spray.  In large bowl, mix apples and cinnamon.  Spoon into slow cooker.

2    In medium bowl, mix oats, brown sugar, flour and butter with pastry blender or fork until crumbly.  Stir in pecans and toffee bits. Sprinkle crumb mixture evenly over apples in slow cooker.

3    Cover; cook on Low heat setting for 4-6 hours.  Serve apple crisp warm with ice cream.

Servings: 10

Preparation Time: 25 minutes

Cooking Time: 4 hours

 

 

Cranberry-Baked Apples

5       medium          apples

1/3   cup                  fresh or frozen cranberries, thawed and chopped

1/4   cup                  packed brown sugar

2       tablespoons   chopped walnuts

1/4   teaspoon        ground cinnamon

1/8   teaspoon        ground nutmeg

                                  Whipped cream or vanilla ice cream if desired

Procedure

1    Core apples, leaving bottoms intact.  Peel top third of each apple; place in a 5 quart slow cooker.  Combine with cranberries, brown sugar, walnuts, cinnamon and nutmeg; spoon into apples.  Cover and cook on low for 4-5 hours or until apples are tender.  Serve with whipped cream or ice cream if desired.

Servings: 5

Preparation Time: 10 minutes

Cooking Time: 4 hours

Easy Fruit Crumb Dessert

1       21 oz. can   cherry or apple pie filling

1       18 1/4 oz.    yellow cake mix

1/2   cup               butter, melted

1/3   cup               chopped walnuts, optional

Procedure

1    Place pie filling in a 1 1/2 quart slow cooker.  Combine cake mix and butter (mixture will be crumbly); sprinkle over filling.

2    Sprinkle with walnuts if desired.  Cover and cook on low for 2-3 hours.  Serve in bowls.

Servings: 10

Preparation Time: 5 minutes

Cooking Time: 2 hours

Rice Pudding

1 1/4   cups           2% milk

1/2      cup             sugar

1/2      cup             uncooked converted rice

1/2      cup             raisins

2                             eggs, lightly beaten

1          teaspoon   ground cinnamon

1          teaspoon   butter, melted

1          teaspoon   vanilla extract

3/4      teaspoon   lemon extract

1          cup             heavy whipping cream, whipped

                                Whipped cream and ground nutmeg, optional

Procedure

1    In a 1 1/2 quart slow cooker, combine the milk, sugar, rice, raisins, eggs, cinnamon, butter, vanilla and lemon extract.  Cover and cook on low for 2 hours; stir.

2    Cover and cook 1-2 hours longer or until rice is tender.  Transfer to a small bowl.

3    Cover and refrigerate for at least 1 hour.  Just before serving, fold in whipped cream.  If desired, garnish with additional whipped cream and nutmeg.

Servings: 4

Preparation Time: 15 minutes

Cooking Time: 3 hours

Apricot-Orange Sweet Potatoes

1 1/2   pounds           sweet potatoes, peeled and cut into 1 1/2 inch pieces

1/2      cup                  snipped dried apricots

1/4      cup                  maple syrup

2          tablespoons   water

2          tablespoons   frozen orange juice concentrate, thawed

1          tablespoon     butter or margarine, melted

1/4      teaspoon        salt

1/8      teaspoon        ground cinnamon

1/8      teaspoon        black pepper

Procedure

1    Lightly coat the inside of a 1 1/2 to 2 quart slow cooker with nonstick cooking spray.  In the prepared cooker combine sweet potato and dried apricots.  In a small bowl combine maple syrup, water, orange juice concentrate, butter, salt, cinnamon, and pepper.  Pour over mixture in cooker.

2    Cover and cook on low-heat setting for 8-9 hours or on high-heat setting for 4 to 4 1/2 hours.

3    Using a slotted spoon, transfer sweet potato and apricots to a serving dish, reserving cooking liquid.  If desired, drizzle some of the cooking liquid over sweet potato and apricots; discard the remaining liquid.

Servings: 4

Preparation Time: 20 minutes

Cooking Time: 4 hours and 30 minutes

 

 

Baked Beans

2       15 oz. cans    Great Northern beans, red kidney beans, black beans, and/or butter beans, rinsed and drained

1/2   cup                  tomato sauce

1/3   cup                  diced cooked ham or Canadian-style bacon

1/4   cup                  water

2       tablespoons   molasses

1       tablespoon     cider vinegar

1       teaspoon        dry mustard

1/8   teaspoon        ground ginger

1/8   teaspoon        black pepper

Procedure

1    In a 1 1/2 or 2 quart slow cooker combine drained beans, tomato sauce, ham, water, molasses, vinegar, dry mustard, ginger, and pepper.

2    Cover and cook on low-heat setting for 5-6 hours or on high-heat setting for 2 1/2 to 3 hours.  If no heat setting is available, cook for 3 1/2 to 4 hours.

Servings: 6

Preparation Time: 15 minutes

Cooking Time: 6 hours

 

 

Red Cabbage

1       small          head red cabbage, cored and thinly sliced

3       medium    apples, peeled and grated

1/4   cup             sugar

1/2   cup             red wine vinegar

1       teaspoon   ground cloves

1       cup             crisp-cooked and crumbled bacon

Procedure

1    Combine cabbage, apples, sugar, vinegar and cloves in slow cooker.  Cover, cook on High for 6 hours, stirring after 3 hours.  To serve, sprinkle with bacon.

Servings: 6

Preparation Time: 15 minutes

Cooking Time: 6 hours

Scalloped Corn

2/3   cup                     all-purpose flour

1/4   cup                     butter or margarine, melted

1       8 oz. carton      fat-free egg product or 4 eggs,beaten

3/4   cup                     evaporated milk

2       teaspoons         sugar

1       teaspoon           salt

1/8   teaspoon           pepper

1       14.75 oz. can   cream-style corn

1       15.25 oz. can   whole kernel corn, drained

Procedure

1    Spray 2-4 quart slow cooker with cooking spray.  In large bowl, mix all ingredients except whole kernel corn.  Stir in whole kernel corn.  Pour into slow cooker.

2    Cover; cook on High heat setting 2-3 hours

Servings: 8

Preparation Time: 10 minutes

Cooking Time: 2 hours

 

 

Scalloped Potatoes

3       pounds               Yukon gold potatoes, thinly sliced (about 9 cups)

1       large                    onion, thinly sliced (about 1 cup)

1       10 3/4 oz. can   condensed cream of mushroom soup

1/2   cup                      condensed chicken broth

1       cup                      shredded Cheddar or crumbled blue cheese (about 4 ounces)

Procedure

1    Spray the inside of a 6 quart slow cooker with cooking spray.  Layer a third of the potatoes and half of the onion in the cooker.  Repeat the layers.  Top with the remaining potatoes.

2    Stir the soup and broth in a small bowl.  Pour over the potatoes.  Cover and cook on High for 4-5 hours or until the potatoes are tender.

3    Top the potatoes with the cheese.  Cover and let stand for 5 minutes or until the cheese is melted.

Servings: 6

Preparation Time: 15 minutes

Cooking Time: 4 hours

Beef and Barley Soup

1 1/2   pounds              beef stew meat

1          tablespoon        canola oil

1          14 1/2 oz can    diced tomatoes

1          cup                     chopped onion

1          cup                     diced celery

1          cup                     sliced fresh carrots

1/2      cup                     chopped green pepper

4          cups                   beef broth

2          cups                   water

1          cup                     spaghetti sauce

2/3      cup                     medium pearl barley

1          tablespoon        dried parsley flakes

2          teaspoons         salt

1 1/2   teaspoons         dried basil

3/4      teaspoon           pepper

Procedure

1    In a large skillet, brown meat in oil over medium heat; drain.  Meanwhile, in a 5 quart slow cooker, combine the vegetables, broth, water, spaghetti sauce, barley and seasonings.  Stir in beef.  Cover and cook on low for 9-10 hours or until meat is tender.  Skim fat from cooking juices.

Servings: 8

Yield: 2 1/2 quarts

Preparation Time: 15 minutes

Cooking Time: 9 hours

Corn Chowder

2 1/2   cups                   2% milk

1          14 3/4 oz can   cream-style corn

1          10 3/4 oz can   condensed cream of mushroom soup, undiluted

1 3/4   cups                   frozen corn

1          cup                     frozen shredded hash brown potatoes

1          cup                     cubed fully cooked ham

1          large                   onion, chopped

2          teaspoons         dried parsley flakes

2          tablespoons      butter

                                        salt and pepper to taste

Procedure

1    In a 3 quart slow cooker, combine all ingredients.  Cover and cook on low for 6 hours.

Servings: 8

Yield: 2 quarts

Preparation Time: 10 minutes

Cooking Time: 6 hours

Meatball Stew

1   lb                     ready-to-eat baby-cut carrots

1   lb                     small red potatoes, cut into quarters

1   4.5 oz jar       sliced mushrooms, drained

1   small              onion, cut into thin wedges

1   16 oz. bag     frozen cooked meatballs, about 32

1   12 oz. jar       beef gravy

1   14.5 oz can   diced tomatoes, undrained

                             Freshly ground black pepper, if desired

Procedure

1    In 4-5 quart slow cooker, layer all ingredients in order listed.

2    Cover; cook on Low setting 8-10 hours.

3    Before serving, gently stir stew.

Servings: 6

Preparation Time: 15 minutes

Cooking Time: 10 hours

 

 

Old-Fashioned Beef Stew

1          Tbsp         vegetable oil

1 1/2   lbs.            cubed beef stew meat

4          medium   carrots, peeled and cut into 1/2 inch slices

3          medium   red potatoes, unpeeled, cut into 1/2 inch cubes

1          large         onion, cut into 1-inch pieces

1          medium   stalk celery, cut into 1-inch pieces

3          cups          vegetable juice

3          Tbsp         quick-cooking tapioca

1          Tbsp         beef-flavored instant bouillon

2          tsp             Worcestershire sauce

1/4      tsp             pepper

Procedure

1    In 12-inch skillet or Dutch oven, heat oil over medium-high heat.  Add beef stew; cook 4-6 minutes, stirring frequently, until browned on all sides.

2    In 4-5 quart slow cooker, mix browned beef and all remaining ingredients.

3    Cover, cook on Low setting 9-10 hours.

Servings: 6

Preparation Time: 20 minutes

Cooking Time: 10 hours

 

 

Potato and Corn Chowder

1       16 oz. bag          frozen hash brown potatoes

1       15 3/4 oz. can   whole kernel corn

1       14 3/4 oz can    cream-style corn

1       12 oz. can          evaporated milk

1       medium              onion chopped

8       slices                   bacon, cooked and crumbled

1/2   tsp                       salt

1/2   tsp                       Worcestershire sauce

1/4   tsp                       pepper

Procedure

1    Mix all ingredients in 3 1/2 to 6 quart slow cooker.

2    Cover and cook on low heat setting 6-8 hours or on high setting 3-4 hours to develop flavors.

Servings: 6

Preparation Time: 15 minutes

Cooking Time: 4 hours

 

 

Recipe Tips

If you like your bacon to have a crisp texture add at the end of the cooking time instead of the beginning.

Fully cooked cut-up ham or cooked cut-up chicken or turkey can be used instead of the bacon.


 

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