Slow Cooker

Merlot Pot Roast with Horseradish Smashed Potatoes

1 tied fat-trimmed boned beef chuck roast (3 to 3 1/2 lb.)
Fresh-ground pepper
1 tablespoon butter or olive oil
3 carrots (about 1/4 lb. each), rinsed and peeled
1 onion (1/2 lb.), peeled and chopped
2/3 cup chopped celery
3 cloves garlic, minced or pressed
1/2 teaspoon dried thyme
1/4 teaspoon black peppercorns
1 dried bay leaf
1 cup Merlot or other dry red wine
1/3 cup canned tomato paste
1 1/2 tablespoons cornstarch
Horseradish smashed potatoes
1 tablespoon minced parsley
1 to 2 cups watercress sprigs, rinsed and crisped (optional)
Salt

Rinse beef, pat dry, and sprinkle generously all over with fresh-ground pepper. Melt butter in a 10- to 12-inch nonstick frying pan over high heat. When hot, add beef and brown well on all sides, 6 to 8 minutes total.

Meanwhile, cut carrots into sticks about 3/8 inch thick and 2 inches long. In a 4 1/2-quart or larger electric slow-cooker, combine carrots, onion, celery, garlic, thyme, peppercorns, and bay leaf. Set beef on vegetables; add drippings. In a small bowl, mix wine and tomato paste; pour over meat and vegetables.

Cover and cook until beef is very tender when pierced, 8 to 9 hours on low, 5 to 6 hours on high. If possible, turn meat over halfway through cooking.

With 2 slotted spoons, transfer meat to a platter; keep warm. Skim and discard any fat from cooking liquid. Turn cooker to high. In a small bowl, blend cornstarch with 1 1/2 tablespoons water; pour into cooker and stir often until sauce is bubbling, 10 to 15 minutes.

With a slotted spoon, lift vegetables from cooker and arrange beside meat. Spoon horseradish smashed potatoes onto platter; sprinkle with parsley. Garnish platter with watercress. Spoon sauce over meat. Slice meat and serve with vegetables, potatoes, and sauce, adding salt to taste. Makes 6 to 8 servings

Horseradish Smashed Potatoes

Scrub and peel 3 to 3 1/2 pounds russet potatoes; cut into 1 1/2-inch chunks. Put them in a 4- to 5-quart pan with 2 1/2 quarts water. Bring to a boil over high heat; reduce heat, cover, and simmer until potatoes mash easily when pressed, 20 to 25 minutes.

When potatoes are done, heat 1 to 1 1/2 cups half-and-half (light cream) or fat-skimmed chicken broth with 2 tablespoons butter or margarine in a microwave-safe container in a microwave oven at full power (100%) just until steaming (don't boil), 1 to 3 minutes. Or warm in a 1- to 1 1/2-quart pan over medium heat.

While cream heats, drain potatoes and mash in pan with a mixer or potato masher until almost smooth. Add cream, a portion at a time, and mix until potatoes have the consistency desired. Stir in salt, pepper, and 1 to 2 tablespoons prepared horseradish to taste. Mound beside Merlot pot roast or scrape into a bowl. Makes 6 to 7 cups

Smothered Steak

1 (1 1/2-pound) lean boneless round tip steak
3 tablespoons all-purpose flour
1/4 teaspoon pepper
1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained
1 (10-ounce) package frozen chopped onion, celery, and bell pepper blend, thawed
3 tablespoons low-sodium Worcestershire sauce
1 tablespoon red wine vinegar
1/4 teaspoon salt
3 cups cooked long-grain rice

Trim fat from steak; cut steak into 1 1/2-inch pieces. Place steak in a 4-quart electric slow cooker. Add flour and pepper; toss. Add tomato and next 4 ingredients; stir well.

Cover with lid; cook on high-heat setting for 1 hour. Reduce heat setting to low; and cook 7 hours or until steak is tender, stirring once. To serve, spoon meat mixture evenly over rice. Makes 6 servings

Easy Cheesy Kielbasa with Beans

1 pound ground chuck
1 large green bell pepper, diced
1 large onion, chopped
1 pound kielbasa sausage, thinly sliced
2 (10 3/4-ounce) cans tomato soup, undiluted
1 (14 1/2-ounce) can diced tomatoes, undrained
1 (10-ounce) can diced tomato and green chiles, undrained
4 (16-ounce) cans pinto beans, undrained
4 (15-ounce) cans pork and beans, undrained
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups (8 ounces) shredded Cheddar cheese

Cook first 3 ingredients in a stockpot over medium-high heat, stirring until meat crumbles and is no longer pink. Remove from pot, and drain. Brown sausage in stockpot; drain and return to pot. Add ground chuck mixture, tomato soup, and next 6 ingredients. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Stir in cheese.

Note: To prepare in a slow cooker, brown ground chuck and sausage as directed. Place ground chuck mixture, sausage, and next 7 ingredients in a 5-quart slow cooker. Cook, covered, at low 8 to 10 hours. Stir in cheese just before serving. Makes 12 servings

Pork Chops and Gravy

1/2 cup all purpose flour
1 1/2 teaspoons dry mustard
1/2 teaspoon salt
1/2 teaspoon garlic powder
6 (1-inch-thick) lean pork chops
1 (10 3/4-ounce) can condensed chicken broth, undiluted
2 tablespoons vegetable oil

Combine first 4 ingredients in a shallow dish; dredge chops in flour mixture, and set aside. Combine remaining flour mixture and chicken broth in a 3 1/2-quart slow cooker.

Pour oil into a large skillet; place over medium-high heat until hot. Cook chops in hot oil just until browned on both sides; place in slow cooker. Cook, covered, on high 2 to 2 1/2 hours or until tender. Serve with hot rice or mashed potatoes. Makes 6 servings

Slow-Cooker Beef-and-Bean Burritos

1 (2-pound) London broil
1 (1.25-ounce) package taco seasoning mix
Cooking spray
1 cup chopped onion
1 tablespoon white vinegar
1 (4.5-ounce) can chopped green chiles
1 (16-ounce) can refried beans
12 (8-inch) flour tortillas
1 1/2 cups (6 ounces) shredded Monterey Jack cheese
1 1/2 cups chopped plum tomato
3/4 cup sour cream

Trim fat from meat; rub seasoning mix over both sides of meat. Place meat in an electric slow cooker coated with cooking spray; add onion, vinegar, and green chiles. Cover with lid; cook on low-heat setting for 9 hours. Remove meat from slow cooker, reserving cooking liquid; shred meat with two forks.

Combine meat and reserved cooking liquid; stir well. Warm beans and tortillas according to package directions. Spread 2 tablespoons beans down the center of each tortilla. Spoon a heaping 1/3 cup meat mixture on top of beans. Top each with 2 tablespoons cheese, 2 tablespoons tomato, and 1 tablespoon sour cream; roll up. Makes 12 servings

Slow-Cooker Cornbread Dressing

4 1/2 cups cornbread crumbs
1 (16-ounce) package herb stuffing mix
2 (10 3/4-ounce) cans cream of chicken soup
2 (14-ounce) cans low-sodium chicken broth
1 medium onion, chopped
1/2 cup chopped celery
4 large eggs
1 tablespoon rubbed sage
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter, cut up

Stir together cornbread crumbs, stuffing mix, and next 8 ingredients in a large bowl. Pour cornbread mixture into a lightly greased 5 1/2- or 6-quart slow cooker. Dot with butter. Cook, covered, on low 4 hours or until cooked through and set. Makes 12 to 16 servings

Slow Cooker Fajitas

1 1/2 pounds flank steak, cut into 6 pieces
1 medium onion, chopped
1 green bell pepper, sliced
1 jalapeno pepper, seeded and chopped
2 garlic cloves, pressed
1 tablespoon chopped fresh cilantro
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 to 1 teaspoon salt
1 (10-ounce) can diced tomatoes and green chiles, drained
Flour tortillas
Toppings: shredded Cheddar cheese and sour cream

Place steak in the bottom of a 5-quart slow cooker; top with onion and next 9 ingredients. Cook, covered, on low 8 to 10 hours (or on high 4 to 5 hours). Remove meat, and shred with a fork. Serve with tortillas and desired toppings. Makes 4 to 6 servings

Slow-Cooker Smoky Pea Soup

2 ham hocks (about 1 1/2 pounds)
1 pound green split peas
2 large carrots, coarsely chopped (2 cups)
2 large celery stalks, chopped (2 cups)
1 large onion, coarsely chopped (1 cup)
2 garlic cloves, chopped
2 32-ounce cans chicken broth
1 bay leaf
1 teaspoon dried thyme leaves

Rinse the ham hocks. Place them in a 4- to 6-quart slow cooker, along with the peas, carrots, celery, onion, garlic, broth, bay leaf, and thyme. Cook on low for 8 hours, or on high for 4 hours. Using tongs, remove the ham hocks. When they're cool enough to handle, pick off the meat and discard the skin and bones. Chop the meat into small pieces, return it to the soup, and stir.

A ham bone from a roast or 1/2 pound of cooked smoky bacon can be substituted; however, the soup will then require up to 1 tablespoon of salt. Add it 1/2 teaspoon at a time, tasting after each addition. Makes 6 servings

Slow-Cooker Seafood Gumbo

1/2 pound sliced bacon, diced
2 stalks celery, sliced (1 1/2 cups)
1 medium onion, sliced (1 cup)
1 green pepper, chopped (1 1/2 cups)
2 garlic cloves, minced
2 cups chicken broth
1 14-ounce can diced tomatoes
2 tablespoons Worcestershire sauce
2 teaspoons kosher salt
1 teaspoon dried thyme leaves
1 pound large raw shrimp, cleaned
1 pound fresh or frozen crabmeat
1 10-ounce box frozen okra, thawed and sliced crosswise into 1/2-inch pieces

In a large skillet, over medium heat, cook the bacon until crisp. With a slotted spoon, transfer the bacon to a 4- to 6-quart slow cooker. Discard all but a thin coating of fat from the skillet. Add the celery, onion, green pepper, and garlic to the skillet and cook over medium heat, stirring frequently, until the vegetables are tender, about 10 minutes.

Spoon the vegetables into the cooker and add the broth, tomatoes (with their liquid), Worcestershire, salt, and thyme. Cover and cook on low heat for 4 hours, or on high for 2 hours. Add the shrimp, crabmeat, and okra, and cook 1 hour longer on low heat or 1/2 hour longer on high. Makes 6 servings

Slow-Cooker Chicken with Bacon, Mushrooms, and Onions

1/2 pound sliced bacon, diced
1 4- to 6-pound chicken, cut up
1/2 cup dry white wine (or 1/4 cup dry vermouth plus 1/4 cup water)
1/2 pound small white mushrooms
1 cup frozen small white onions, thawed
6 garlic cloves, chopped
3 sprigs fresh rosemary (or 1 tablespoon dried rosemary leaves)
1 teaspoon kosher salt
1/4 cup water
2 tablespoons cornstarch

Cook the bacon in a large skillet over medium-low heat until crisp. With a slotted spoon, transfer it to a 4- to 6-quart slow cooker. Pour off all but a light coating of fat from the skillet. Add the chicken and brown over medium-high heat; transfer to the cooker. Pour the wine into the skillet and scrape up any browned bits; add the skillet contents to the cooker, along with the mushrooms, onions, garlic, rosemary, and salt.

Cover and cook on low heat for 6 hours, or on high for 3 hours. Transfer the chicken, bacon, and vegetables to a platter; keep warm. Pour the sauce into a small saucepan. Combine the water and cornstarch; stir it into the sauce. Heat to boiling, stirring constantly, until the sauce thickens, about 5 minutes. Pour over the chicken. Makes 6 servings

Slow Cooker Venison Stew

2 cups (1-inch) cubed peeled Yukon gold or red potato
2 cups cremini mushrooms, quartered
1 cup (1-inch) cubed onion
1 cup (1-inch-thick) slices celery
1 cup (1-inch-thick) slices carrot
1/3 cup tomato paste
2 teaspoons chopped fresh oregano
1 1/2 teaspoons sugar
1 1/2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
3/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
2 large garlic cloves, minced
1 bay leaf
1/4 cup all-purpose flour (about 1 ounce)
1/8 teaspoon salt
1/8 teaspoon black pepper
1 pound venison tenderloin, cut into 1 1/2-inch pieces
1 tablespoon canola oil
1 cup brown ale (such as Newcastle)
1 (14-ounce) can less-sodium beef broth

Layer first 14 ingredients in an electric slow cooker. Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture. Heat oil in a large nonstick skillet over medium-high heat; add venison. Cook 4 minutes or until browned on all sides, turning frequently. Add venison to slow cooker. Pour beer and broth over venison. Cover and cook on low 7 1/2 hours or until meat is tender. Discard bay leaf. Makes 6 servings

Tortilla Soup

2 (4-ounce) skinned and boned chicken breast halves, cubed
2 cups frozen whole kernel corn, thawed
1 large onion, chopped
2 garlic cloves, pressed
2 (14 1/2-ounce) cans chicken broth
1 (10 3/4-ounce) can tomato puree
1 (10-ounce) can diced tomatoes and green chiles
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon chili powder
1/8 teaspoon ground red pepper
1/8 teaspoon ground black pepper
1 bay leaf
4 (5 1/2-inch) corn tortillas
Garnish: chopped fresh cilantro

Combine first 13 ingredients in a 4-quart slow cooker. Cover and cook at high 6 hours. Discard bay leaf. Cut tortillas into 1/4-inch-wide strips; place on a baking sheet. Bake at 375° for 5 minutes. Stir and bake 5 more minutes or until crisp. Serve with soup; garnish, if desired. Makes 10 cups

Creamy Macaroni and Cheese

2 cups uncooked elbow macaroni (an 8 ounce box isn't quite 2 cups)
2 1/2 cup (about 10-ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1(10 3/4-ounce) can condensed Cheddar cheese soup
4 tablespoon (1/2 stick) butter, cut into pieces
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon pepper

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts.

In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally. Makes 12 servings

Meaty Spaghetti Sauce

1 pound ground beef
1 pound bulk Italian sausage
1 medium green pepper, chopped
1 medium onion, chopped
8 garlic cloves, minced
3 cans (14-1/2 ounces each) Italian diced tomatoes, drained
2 cans (15 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste
1/3 cup sugar
2 tablespoons Italian seasoning
1 tablespoon dried basil
2 teaspoons dried marjoram
1 teaspoon salt
1/2 teaspoon pepper
Hot cooked spaghetti

In a large skillet over medium heat, cook beef and sausage until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in green pepper, onion, garlic, tomatoes, tomato sauce, paste, sugar and seasonings; mix well. Cover and cook on low for 8 hours or until bubbly. Serve over spaghetti. Makes 12 servings.

Texas Stew

2 pounds beef tips, cut into 1-inch cubes
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (10 1/2-ounce) can beef broth, undiluted
1 (8-ounce) jar mild picante sauce
1 (10-ounce) package frozen whole kernel corn, thawed
3 carrots, cut into 1/2-inch pieces
1 onion, cut into thin wedges
2 garlic cloves, pressed
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 cup water
1/4 cup all-purpose flour

Combine first 10 ingredients in a 5-quart slow cooker. Cook, covered, on high 3 to 4 hours or until meat is tender. Stir together 1/2 cup water and flour. Stir into meat mixture; cover and cook on high 1 hour or until thickened. Makes 6 servings

Turkey & Curried Vegetables

1 tablespoon curry powder
2 teaspoons ground ginger
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup chicken broth
1 tablespoon sugar
8 medium-size cauliflower pieces (from a 2-pound head)
1 can (15 ounces) chickpeas, drained and rinsed
1/2 cup dried apricots, coarsely chopped
1/2 cup golden raisins
1 cinnamon stick
1 bone-in turkey breast half (about 21/2 to 3 pounds), skin removed
1 box (10 ounces) frozen green beans, thawed
2 tablespoons cornstarch mixed with 2 tablespoons water
1 jar (12 ounces) mango chutney, optional
Cooked rice, optional

In a small bowl, stir together the curry powder, ginger, salt and pepper. Stir 2 teaspoons spice mix into chicken broth along with the sugar.

Place cauliflower, chickpeas, apricots and golden raisins in a 6-quart slow cooker. Tuck in cinnamon stick. Rub remaining spice mix into turkey breast. Place on top of vegetables. Pour broth around meat. Cover. Cook on high heat for 41/2 hours or on low heat for 8 hours.

Remove turkey to a cutting board, cover loosely with foil and let stand for 10 minutes. If necessary, increase heat to high. Stir green beans and cornstarch-water mixture into slow cooker; cover and cook 10 minutes or until beans are tender.

Cut turkey into 1/4-inch-thick slices. Pour a little juice on top; serve with vegetables plus chutney and rice, if desired. Makes 6 servings.

Honey Barbecue Ham with Roasted Potatoes

1/2 cup ketchup
2 tablespoons cider vinegar
2 tablespoons dark-brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon plus 1 tablespoon vegetable oil
1/4 teaspoon dry mustard
3-1/2 pounds fully cooked boneless ham
3 pounds potatoes, cut into 1-inch pieces
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon black pepper

In a small saucepan, stir together ketchup, vinegar, sugar, Worcestershire, 1 teaspoon oil and mustard. Bring to a simmer and cook for 5 minutes.

Score surface of ham, making diamond shapes 1/2-inch deep. Place ham in a 4- to 5-quart slow cooker and brush generously with the barbecue sauce.

In a large bowl, stir together potatoes and remaining tablespoon of vegetable oil. Place potatoes around ham in slow cooker. Cook for 2 hours on HIGH or 5 hours on LOW, brushing ham generously with sauce once every hour.

Remove ham from slow cooker and set aside. Stir parsley, salt and pepper into potatoes and serve with ham and remaining sauce. Makes 12 servings

Slow Cooker Corn Chowder

1 tablespoon vegetable oil
2 medium-size carrots, finely chopped
1 stalk celery, finely chopped
1 small onion, finely chopped
1 large Idaho potato (about 1 pound), peeled and cut into 1/2-inch cubes
3 cups low sodium chicken broth
1 bay leaf
3/4 teaspoon dried thyme
1/8 teaspoon paprika
4 cups frozen corn kernels
2 cups milk
3 tablespoons cornstarch
2 tablespoons white wine
1 tablespoon fresh thyme, chopped
3/4 teaspoon salt
5 slices ready-to-serve bacon (such as Oscar Meyer), prepared according to package directions and crumbled

Place oil in a 4- to 6-quart stovetop-safe slow-cooker bowl over medium-high heat on stovetop. Cook carrot, celery and onion for 7 minutes or until softened.

Transfer to slow-cooker base and add potatoes to bowl. Pour broth over top and add bay leaf, dried thyme and paprika. Cover and cook on high for 1-1/2 hours or LOW for 3 hours, or until potatoes are cooked through.

Stir in corn and milk; cover and cook for 1 hour or until heated through. In a small bowl, stir together cornstarch and wine and whisk into soup; cook an additional 10 minutes. Stir in fresh thyme and salt.

Using a potato masher, gently mash the soup until slightly thickened. Sprinkle each serving with a generous 1/2 tablespoon crumbled bacon and serve immediately. Makes 6 servings

Slow Cooker All-American Chili Chowder

2 tablespoons olive oil
3 medium-size onions, diced
2 pounds lean ground turkey
2 cans (28 ounces each) diced tomatoes
2 cans (15-1/2 ounces each) red kidney beans, drained and rinsed
1 can (28 ounces) baked beans
1 can (8 ounces) tomato sauce
4 cups frozen corn, thawed
1/4 cup chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Tortilla chips, optional

Heat olive oil in a large skillet over medium-high heat. Cook onions for 10 minutes, stirring occasionally, until nicely browned. Crumble in turkey; cook for 8 to 10 minutes, until turkey cooks through.

Place turkey mixture in a 6-quart slow cooker. Stir in diced tomatoes, kidney beans, baked beans, tomato sauce, corn, chili powder, salt and pepper. Cook 4 hours on high or 7 hours on low. Serve with tortilla chips, if desired. Makes: 12 servings

Slow Cooker Tex-Mex Chicken

1 can (14-1/2 ounces) diced tomatoes with jalapenos, drained
1-1/4 cups salsa verde (such as Herdez)
1 tablespoon ground cumin
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
3 pounds boneless, skinless chicken thighs (10 to 12 thighs), fat removed
1 large red pepper, seeded, sliced
1 large yellow pepper, seeded, sliced
1 medium-sized onion, sliced
1 can (14-1/2 ounces) black beans, drained, rinsed, coarsely mashed
1 can (14-1/2 ounces) corn, drained

For tacos:
12 hard taco shells
3/4 cup shredded Monterey jack cheese
1 avocado, thinly sliced

In a 5 to 5-1/2-quart slow cooker, combine tomatoes, 3/4 cup of the salsa verde, cumin, garlic, salt and pepper. Add chicken, peppers and onion; stir to coat. Cover and cook on high for 3-1/2 hours or low for 4-1/2 hours. Remove chicken from slow cooker to a cutting board and let cool slightly.

Strain mixture over a large bowl or measuring cup; set liquid aside. Return vegetable mixture to slow cooker; stir in black beans and corn. Cover and cook on HIGH for 10 minutes.

Meanwhile, shred chicken and stir back into slow cooker with remaining 1/2 cup salsa verde and 1 cup of the reserved liquid (or more if desired).

For tacos: Set aside half the mixture (3-1/2 cups). Heat shells according to package directions. Divide mixture evenly among shells; top each with 1 tablespoon cheese and 1 or 2 avocado slices. Freeze remaining half mixture for future use. Note: Mixture can be used in a quesadilla or wrapped in a flour tortilla.

Sour Cherry Rice Pudding

1 cup water
3/4 cup arborio rice, rinsed and drained
1 can (12 ounces) evaporated milk
2/3 cup sugar
1/2 cup milk
Pinch salt
1/2 cup cherry juice
1 cup dried cherries
1/8 teaspoon ground cinnamon
Pinch ground nutmeg

Combine water, rice and evaporated milk in a 2- to 3-quart round slow cooker. In a small saucepan, cook the sugar and milk over medium-high heat for 1 minute or until bubbles appear around the edges and the sugar has dissolved. Stir into slow cooker with salt. Cover and cook on low for 4-1/2 hours.

While rice is cooking, bring cherry juice to a boil and pour over cherries in a small bowl; let stand 10 minutes. Drain, reserving juice.

Stir in the cherries, 3 tablespoons juice, cinnamon and nutmeg into slow cooker; cover and cook on LOW for 20 minutes more. Turn cooker off and allow pudding to cool, partially covered, for 30 minutes.

Slow-Cooker Ratatouille

1 small eggplant (about 1 pound), peeled and cut into 1/2-inch cubes
1/8 teaspoon plus 1/4 teaspoon salt
1 medium-size red onion, chopped
2 medium-size sweet bell peppers, seeded and cut into 3/4-inch pieces
1 package (10 ounces) mushrooms, cleaned and quartered
1 can (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
3/4 teaspoon black pepper
1/2 teaspoon Italian seasoning
1 medium-size yellow squash, quartered and cut into 3/4-inch pieces
1 tablespoon fresh chopped basil
Olive oil, for drizzling (optional)

Place eggplant in a strainer and sprinkle with 1/8 teaspoon salt; let stand for 20 minutes and press out as much liquid as possible.

In a 4- to 5-quart slow cooker, combine eggplant, onion, bell peppers and mushrooms. Drain diced tomatoes and stir in along with tomato sauce, black pepper and Italian seasoning. Cook on HIGH for 3 hours or LOW for 5 hours.

Add squash into slow cooker for last 45 minutes of cooking time. Before serving, stir in basil and remaining 1/4 teaspoon salt and drizzle with olive oil, if desired. Makes 6 servings

Slow Cooker Corn Chowder

1 tablespoon vegetable oil
2 medium-size carrots, finely chopped
1 stalk celery, finely chopped
1 small onion, finely chopped
1 large Idaho potato (about 1 pound), peeled and cut into 1/2-inch cubes
3 cups low sodium chicken broth
1 bay leaf
3/4 teaspoon dried thyme
1/8 teaspoon paprika
4 cups frozen corn kernels
2 cups milk
3 tablespoons cornstarch
2 tablespoons white wine
1 tablespoon fresh thyme, chopped
3/4 teaspoon salt
5 slices ready-to-serve bacon (such as Oscar Meyer), prepared according to package directions and crumbled

Place oil in a 4- to 6-quart stovetop-safe slow-cooker bowl over medium-high heat on stovetop. Cook carrot, celery and onion for 7 minutes or until softened.

Transfer to slow-cooker base and add potatoes to bowl. Pour broth over top and add bay leaf, dried thyme and paprika. Cover and cook on HIGH for 1-1/2 hours or LOW for 3 hours, or until potatoes are cooked through.

Stir in corn and milk; cover and cook for 1 hour or until heated through. In a small bowl, stir together cornstarch and wine and whisk into soup; cook an additional 10 minutes. Stir in fresh thyme and salt.

Using a potato masher, gently mash the soup until slightly thickened. Sprinkle each serving with a generous 1/2 tablespoon crumbled bacon and serve immediately. Makes 6 servings

Slow Cooker Jambalaya

1 medium-size onion, chopped
2 stalks celery, cut into 1/4-inch slices
1 can (14.5 ounces) no-salt-added diced tomatoes
2 cups low-sodium chicken broth
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1/2 pound light kielbasa, cut into 1/2-inch slices
1/4 teaspoon cayenne pepper
1 small green pepper, seeded and chopped
1/2 pound large shrimp, peeled and deveined
2 cups frozen cut okra
1/2 teaspoon Cajun seasoning
3 tablespoons cornstarch
1/4 teaspoon salt
Dash hot pepper sauce
Hot cooked white rice (optional)

In a 4- to 6-quart slow cooker, stir onion, celery, tomatoes, broth, chicken, kielbasa and cayenne together. Cover and cook on high for 3 hours or low for 5 hours.

Stir in the green pepper, shrimp, okra and Cajun seasoning and cook for 1 hour or until shrimp is cooked through. Remove 1/4 cup of liquid from the slow cooker and place in a small bowl; stir cornstarch into liquid. Stir back into bowl and cook an additional 15 minutes or until thickened. Stir in salt and hot sauce; serve with rice, if desired. Makes 8 servings

Slow Cooker Beef Tostadas

1-1/2 pounds boneless beef round steak
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup lime juice
3 garlic cloves, finely chopped
1 jalapeño, seeded and finely chopped
1 large onion, chopped
1 tablespoon chili powder
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
12 packaged tostada or hard taco shells
3/4 cup refried beans
1-1/2 cups shredded iceberg lettuce
1 cup reduced-fat shredded Mexican-blend cheese
3/4 cup salsa

Sprinkle steak with salt and pepper. Place 3 tablespoons of the lime juice, the garlic, jalapeño, onion, chili powder, cumin and cayenne in a slow cooker. Place beef on top and cook on HIGH for 6 hours or LOW for 8 hours.

Remove beef to a cutting board and when cool enough to handle, shred with fingers or using two forks. Place shredded beef in a large bowl.

Strain remaining liquid in slow cooker over a bowl or measuring cup, discarding solids. Add strained liquid and remaining 1 tablespoon lime juice to beef in bowl and stir to combine. Cover; keep warm.

Warm tostada shells in oven according to package directions. While tostadas are baking, heat refried beans in microwave for 1-1/2 minutes on HIGH, stirring halfway through until warm and spreadable.

Spread each tostada with 1 tablespoon refried beans. Place 1/3 cup beef over beans and divide lettuce equally among tostadas. Top each with 1 heaping tablespoon cheese and 1 tablespoon salsa. Makes 12 tostadas