Slow Cooker

Minestrone Soup

6 cups chicken broth
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 medium potatoes, peeled and cubed
1 cup cubed deli ham
1/3 cup chopped onion
1 small carrot, chopped
1 celery rib, chopped
2 tablespoons minced fresh parsley
1/2 teaspoon minced garlic
1/2 cup uncooked elbow macaroni
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cook for 6-8 hours or until vegetables are almost tender.

During the last 30 minutes of cooking, stir in the macaroni. Cover and cook until macaroni is tender. Stir in the tomatoes and spinach; heat through. Makes 10 servings.

Slow-Cooked Salsa

10 plum tomatoes
2 garlic cloves
1 small onion, cut into wedges
2 jalapeno peppers
1/4 cup cilantro leaves
1/2 teaspoon salt, optional

Core tomatoes. Cut a small slit in two tomatoes; insert a garlic clove into each slit. Place tomatoes and onion in a 3-qt. slow cooker. Cut stem off jalapenos; remove seeds if a milder salsa is desired. Place jalapenos in the slow cooker. Cover and cook on high for 2-1/2 to 3 hours or until vegetables are softened (some may brown slightly); cool.

In a blender or food processor, combine the tomato mixture, cilantro and salt if desired; cover and process until smooth. Refrigerate leftovers. Makes about 2 cups.

Zippy Bean Stew

1 can (14-1/2 ounces) vegetable broth or reduced-sodium chicken broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes and green chilies
1 can (4 ounces) chopped green chilies, undrained
2 cups frozen corn, thawed
3 cups water
1 large onion, chopped
2 medium carrots, sliced
2 garlic cloves, minced
2 teaspoons chili powder

Combine all ingredients in a 3-qt. slow cooker. Cover and cook on high for 4-5 hours or until heated through and flavors are blended. Makes 6 servings.

Buffet Meatballs

1 cup grape juice
1 cup apple jelly
1 cup ketchup
1 can (8 ounces) tomato sauce
4 pounds frozen Italian-style meatballs

In a small saucepan, combine the juice, jelly, ketchup and tomato sauce. Cook and stir over medium heat until jelly is melted; remove from the heat.

Place meatballs in a 5-qt. slow cooker. Pour sauce over the top and gently stir to coat. Cover and cook on low for 4 hours or until heated through. Makes about 11 dozen

Melt-in-Your-Mouth Meat Loaf

2 eggs
3/4 cup milk
2/3 cup seasoned bread crumbs
2 teaspoons dried minced onion
1 teaspoon salt
1/2 teaspoon rubbed sage
1-1/2 pounds ground beef
1/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce

In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well (mixture will be moist.) Shape into a round loaf; place in a 5-qt. slow cooker. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160°.

In a small bowl, whisk the ketchup, brown sugar, mustard and Worcestershire sauce. Spoon over the meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10-15 minutes before cutting. Makes 6 servings.

Beef Burgundy

6 bacon strips, diced
1 boneless beef chuck roast (3 pounds), cut into 1-1/2-inch cubes
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 small onion, halved and sliced
1 medium carrot, sliced
2 tablespoons butter or margarine
1 tablespoon tomato paste
2 garlic cloves, minced
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
1/2 pound fresh mushrooms, sliced
1/2 cup burgundy wine or beef broth
5 tablespoons all-purpose flour
2/3 cup cold water
Hot cooked noodles, optional

In a skillet, cook bacon over medium heat until crisp. Use a slotted spoon to remove to paper towels. In the drippings, brown the beef; drain. Place beef and bacon in a 5-qt. slow cooker, Add the broth, onion, carrot, butter, tomato paste, garlic, thyme, salt, pepper and bay leaf. Cover and cook on low for 7-8 hours or until meat is tender.

Add mushrooms and wine or broth. Combine flour and water until smooth; stir into slow cooker. Cover and cook on high for 30-45 minutes or until thickened. Discard bay leaf. Serve over noodles if desired. Makes 8 servings.

Shrimp Chowder

1/2 cup chopped onion
2 teaspoons butter
2 cans (12 ounces each) evaporated milk
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (11 ounces) white or shoepeg corn, drained
1 teaspoon Creole seasoning
1/2 teaspoon garlic powder
2 pounds cooked small shrimp, peeled and deveined
1 package (3 ounces) cream cheese, cubed

In a small skillet, saute onion in butter until tender. In a 5-qt. slow cooker, combine the onion mixture, milk, soups, corn, Creole seasoning and garlic powder.

Cover and cook on low for 3 hours. Stir in shrimp and cream cheese. Cook 30 minutes longer or until shrimp are heated through and cheese is melted. Stir to blend. Makes 12 servings (3 quarts).

Meatball Tortellini

1 package (16 ounces) frozen California-blend vegetables, thawed
30 frozen cooked Italian meatballs (1/2 ounce each), thawed
2 cups uncooked dried cheese tortellini
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2-1/4 cups water
1 teaspoon Creole seasoning

In a 3-qt. slow cooker, combine the vegetables, meatballs and tortellini. In a large bowl, whisk the soup, water and Creole seasoning. Pour over vegetable-meatball mixture; stir well. Cover and cook on low for 3-4 hours or until the tortellini and vegetables are tender. Makes 6-8 servings.

Hearty Split Pea Soup

1 package (16 ounces) dried split peas
2 cups diced fully cooked lean ham
1 cup diced carrots
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon pepper
5 cups boiling water
1 cup hot milk

In a 5-qt. slow cooker, layer the first nine ingredients in order listed (do not stir). Cover and cook on high for 4-5 hours or until vegetables are tender. Stir in milk. Discard bay leaves before serving. Makes 9 servings.

Meatball Stew

3 medium potatoes, peeled and cut into 1/2-inch cubes
1 package (16 ounces) fresh baby carrots, quartered
1 large onion, chopped
3 celery ribs, sliced
1 package (12 ounces) frozen fully cooked meatballs
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (10-1/2 ounces) beef gravy
1 cup water
1 envelope onion soup mix
2 teaspoons beef bouillon granules

Place the potatoes, carrots, onion, celery and meatballs in a 5-qt. slow cooker. In a bowl, combine the remaining ingredients. Pour over meatball mixture. Cover and cook on low for 9-10 hours or until the vegetables are crisp-tender. Makes 6 servings.

Cornish Hens with Potatoes

4 Cornish game hens (20 ounces each)
2 tablespoons vegetable oil
4 large red potatoes, cut into 1/8-inch slices
4 bacon strips, cut into 1-inch pieces
Lemon-pepper seasoning and garlic powder to taste
Minced fresh parsley

In a large skillet, brown hens in oil. Place the potatoes in a 5-qt. slow cooker. Top with the hens and bacon. Sprinkle with lemon-pepper and garlic powder.

Cover and cook on low for 6-8 hours or until meat juices run clear and potatoes are tender. Thicken the cooking juices if desired. Sprinkle the hens with parsley. Makes 4 servings.

Sesame Pork Ribs

3/4 cup packed brown sugar
1/2 cup soy sauce
1/2 cup ketchup
1/4 cup honey
2 tablespoons white wine vinegar
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground ginger
1/4 to 1/2 teaspoon crushed red pepper flakes
5 pounds country-style pork ribs
1 medium onion, sliced
2 tablespoons sesame seeds, toasted
2 tablespoons chopped green onions

In a large bowl, combine the first nine ingredients. Add ribs and turn to coat. Place the onion in a 5-qt. slow cooker; top with ribs and sauce.

Cover and cook on low for 5-6 hours or until a meat thermometer reads 160°. Place ribs on a serving platter; sprinkle with sesame seeds and green onions. Makes 6 servings.

Slow-Cooked Sweet Sour Pork

2 tablespoons plus 1-1/2 teaspoons paprika
1-1/2 pounds boneless pork loin roast, cut into 1-inch strips
1 tablespoon canola oil
1 can (20 ounces) unsweetened pineapple chunks
1 medium onion, chopped
1 medium green pepper, chopped
1/4 cup cider vinegar
3 tablespoons brown sugar
3 tablespoons reduced-sodium soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water
Hot cooked rice, optional

Place paprika in a large resealable plastic bag. Add pork, a few pieces at a time, and shake to coat. In a nonstick skillet, brown pork in oil in batches over medium-high heat. Transfer to a 3-qt. slow cooker.

Drain pineapple, reserving juice; refrigerate the pineapple. Add the pineapple juice, onion, green pepper, vinegar, brown sugar, soy sauce, Worcestershire sauce and salt to slow cooker; mix well. Cover and cook on low for 6-8 hours or until meat is tender.

Combine cornstarch and water until smooth; stir into pork mixture. Add pineapple. Cover and cook 30 minutes longer or until sauce is thickened. Serve over rice if desired. Makes 6 servings.

Country Italian Beef

2 pounds boneless beef chuck roast
8 ounces tiny new potatoes, halved or quartered
2 medium carrots or parsnips, peeled and cut into 1- to 2-inch pieces
1 large onion, chopped (1 cup)
1 medium fennel bulb, trimmed and cut into 1/2-inch-thick wedges
1 teaspoon dried rosemary, crushed
1 14-ounce can beef broth
1 cup dry red wine or beef broth
1 6-ounce can tomato paste
2 tablespoons quick-cooking tapioca
1/2 teaspoon ground black pepper
4 cloves garlic, minced
1 to 2 cups basil leaves, spinach leaves, or torn fresh escarole

Trim fat from meat. Cut meat into 2-inch pieces. Set aside. In a 4- to 5-quart slow cooker, combine potatoes, carrots or parsnips, onion, and fennel. Add meat; sprinkle with rosemary.

In a medium bowl, whisk together broth, wine, tomato paste, tapioca, pepper, and garlic. Pour over mixture in cooker. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Just before serving, stir in basil. Makes 6 to 8 servings.

Vegetable-and-Garbanzo Curry

3 cups cauliflower florets
1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
1 cup loose-pack frozen cut green beans
1 cup sliced carrot
1/2 cup chopped onion
1 14-ounce can vegetable broth
2 to 3 teaspoons curry powder
1 14-ounce can light coconut milk
1/4 cup shredded fresh basil leaves

In a 3 1/2- or 4-quart slow cooker, combine cauliflower, garbanzo beans, green beans, carrot, and onion. Stir in broth and curry powder.

Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in coconut milk and basil. Makes 4 to 6 servings.

Chicken Osso Buco

12 medium chicken drumsticks (about 3 pounds)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
1 cup chopped carrot
1 cup chopped onion
1 cup chopped celery
6 cloves garlic, minced
2 tablespoons quick-cooking tapioca
1 8-ounce can tomato sauce
1/2 cup dry white wine or chicken broth
1/4 cup chicken broth
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1 teaspoon dried thyme, crushed
3 cups dried penne pasta
Snipped fresh parsley (optional)

Remove skin from chicken. Place flour, salt, and pepper in a resealable plastic bag. Add chicken, a few pieces at time, shaking to coat. In a 10-inch skillet, brown chicken, half at a time, in hot oil over medium heat about 10 minutes or until golden, turning once. Set aside.

In a 4- to 5-quart slow cooker, combine carrot, onion, celery, and garlic. Sprinkle with tapioca. Place chicken on top of vegetables. In a medium bowl, stir together tomato sauce, wine, broth, lemon peel, lemon juice, and thyme; pour over chicken in cooker.

Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Prepare penne according to package directions. Drain well. Spoon chicken and sauce over pasta. If desired, garnish with snipped parsley. Makes 6 servings.

Meatball Cassoulet

2 15-ounce cans Great Northern beans, rinsed and drained
2 cups tomato juice
1 12-ounce package frozen cooked Italian meatballs, thawed
8 ounces cooked smoked turkey sausage or Polish sausage, halved lengthwise and sliced
1 cup finely chopped carrot
1 cup chopped celery
1 cup chopped onion
1 tablespoon Worcestershire sauce
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon paprika

In a 3-1/2- or 4-quart slow cooker, combine beans, tomato juice, meatballs, sausage, carrot, celery, onion, Worcestershire sauce, basil, oregano, and paprika. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Makes 4 or 5 servings.

Moroccan Vegetable Stew

2 tablespoons olive oil
3 cloves garlic, peeled and crushed with the side of a knife
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne
1/4 teaspoon ground cinnamon
5 cups vegetable or chicken broth
4 carrots (12 oz. total), peeled and cut into 1/2-inch lengths
2 1/2 cups diced peeled eggplant
2 1/2 cups sliced (1/2 in. thick) zucchini
2 cups cauliflower florets
1 cup diced onion (about 5 oz.)
2 cans (14 1/2 oz. each) stewed tomatoes
1 can (15 oz.) garbanzos, drained and rinsed
3/4 cup dried currants
1 cup chopped toasted almonds
1/2 tablespoon kosher salt

Pour olive oil into a small frying pan over medium-low heat. Add garlic and spices and cook, stirring often until fragrant, 1 to 2 minutes, being careful not to scorch the garlic. Scrape the mixture into a slow-cooker (at least 5 qt.).

Add broth, carrots, eggplant, zucchini, cauliflower, onion, stewed tomatoes (with juices), garbanzos, currants, almonds, and salt, and stir to combine. Cover slow-cooker and cook on high until vegetables are tender to bite and flavors are blended, 8 to 9 hours.

Ladle about 3 cups of the vegetable mixture into a blender. Holding lid down with a towel and taking care to avoid steam, whirl until smooth. Return purée to slow-cooker and stir to blend. Ladle stew into a tureen or individual bowls. Makes 12 cups; 6 to 8 servings

Braised Pork with Lemon and Sage

3 pounds boned pork shoulder roast, fat trimmed
2 tablespoons all-purpose flour
1 1/2 tablespoons kosher salt
2 teaspoons fresh-ground pepper
2 tablespoons olive oil
4 cloves garlic, minced
5 fresh sage leaves
3 1/2 cups whole milk
1 teaspoon grated lemon peel

Rinse pork and pat dry. In a small bowl, mix flour, salt, and pepper; sprinkle mixture over pork. Pour oil into a 10- to 12-inch frying pan over medium-high heat; add pork and turn to brown well on all sides, about 15 minutes. Transfer pork and any juices to a slow-cooker (at least 5 qt.).

Let pan cool slightly, then add garlic and sage and stir over medium-low heat until garlic turns golden, about 1 minute. Add to the slow-cooker, along with milk and lemon peel.

Cover and cook on high until pork is tender when pierced and sauce is golden brown and reduced by about half, 7 to 8 hours; about 3 hours before pork is done, uncover the crock to let the pan juices reduce and thicken. Transfer pork to a rimmed board and slice. Serve meat with sauce on the side. Makes 6 servings

Slow-cooker Sloppy Joes

1 1/2 pounds lean ground beef
1 (16-oz.) package ground pork sausage
1 small onion, chopped
1/2 medium-size green bell pepper, chopped
1 (8-oz.) can tomato sauce
1/2 cup water
1/2 cup ketchup
1/4 cup firmly packed brown sugar
2 tablespoons cider vinegar
2 tablespoons yellow mustard
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 cup all-purpose flour
8 hamburger buns, toasted

Brown beef and sausage with onion and bell pepper in a large Dutch oven over medium-high heat, stirring 10 minutes or until beef and sausage crumble and are no longer pink. Drain well.

Place beef mixture in a 4 1/2-qt. slow cooker. Stir in tomato sauce and next 9 ingredients. Cover and cook on HIGH 4 hours. Serve on hamburger buns.

Cooktop Method: Proceed with recipe as directed in Step 1, returning drained beef mixture to Dutch oven. Stir in tomato sauce and next 8 ingredients, omitting flour. Bring mixture to a boil over medium-high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, 30 minutes. Prep: 15 min., Cook: 45 min. Makes 8 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

Chicken Brunswick Stew

2 large onions, chopped
6 skinned and boned chicken breast halves
2 (15-ounce) cans cream-style corn
1 (28-ounce) can crushed tomatoes
1 (12-ounce) bottle chili sauce
1 (14 1/2-ounce) can chicken broth
1/4 cup Worcestershire sauce
1/4 cup butter or margarine, cut up
2 tablespoons cider vinegar
2 teaspoons dry mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon pepper sauce

Place onion in a 4-quart slow cooker; place chicken over onion. Add corn and remaining ingredients. Cook, covered, at HIGH 4 hours or until chicken is tender. Remove chicken; shred and return to stew. Makes 3 1/2 quarts

Big-Batch Chili

4 pounds ground chuck
2 medium onions, chopped
1 green pepper, chopped
2 garlic cloves, minced
3 (14 1/2-ounce) cans diced tomatoes, undrained
4 (8-ounce) cans tomato sauce
1 (6-ounce) can tomato paste
1/4 cup chili powder
1 tablespoon sugar
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon ground red pepper
1 bay leaf
2 (16-ounce) cans light red kidney beans, rinsed and drained (optional)
Toppings: sour cream, shredded Cheddar cheese, chopped green onions, sliced ripe black olives

Cook ground chuck, in batches, in a large skillet over medium-high heat about 5 minutes, stirring until meat crumbles and is no longer pink; drain. Place meat in a 6-quart slow cooker; stir in onions, next 12 ingredients, and, if desired, beans. Cook, covered, at high 5 to 6 hours or at LOW 6 to 8 hours. Remove and discard bay leaf. Serve with desired toppings.

Cooktop preparation: Cook ground chuck, in batches, in a large Dutch oven. Drain beef and return to Dutch oven. Add onions, next 12 ingredients, and, if desired, beans. Bring to a boil over medium-high heat; reduce heat, cover, and simmer 4 to 6 hours. Remove and discard bay leaf. Makes 15 to 18 cups

Classic Barbecue Ribs

4 pounds bone-in country-style pork ribs
2 teaspoons salt, divided
1 medium onion, chopped
1 cup firmly packed light brown sugar
1 cup apple butter
1 cup ketchup
1/2 cup lemon juice
1/2 cup orange juice
1 tablespoon steak sauce
1 teaspoon coarse ground pepper
1 teaspoon minced garlic
1/2 teaspoon Worcestershire sauce
Garnish: chopped fresh parsley

Cut ribs apart, if necessary, and trim excess fat; sprinkle 1 tsp. salt evenly over ribs. Stir together remaining 1 tsp. salt, onion, and next 9 ingredients until blended. Pour half of onion mixture into a 5-qt. slow cooker.

Place ribs in slow cooker, and pour remaining mixture over ribs. Cover and cook on high 6 to 7 hours or until ribs are tender. Garnish, if desired. Makes 4 to 6 servings

Easy Burritos

1 large onion, sliced into rings
1 (3- to 4-pound) sirloin beef roast
1/2 cup water
2 (1.25-ounce) packages taco seasoning mix, divided
16 (6-inch) flour tortillas
4 cups (16 ounces) shredded Cheddar or Monterey Jack cheese
Toppings: diced tomatoes, diced onions, sliced jalapeño peppers, sour cream, black beans
Pico de Gallo

Place onion in bottom of a 5-quart slow cooker; add roast and 1/2 cup water. Sprinkle 1 package taco seasoning mix over top of roast.

Cover and cook on high 5 hours. Remove roast, and shred with two forks; return to slow cooker, and stir in remaining package of taco seasoning mix. Cover and cook on high for 30 more minutes or until boiling.

Heat tortillas according to package directions. Using a slotted spoon, spoon beef mixture evenly down center of each tortilla; top with cheese and desired toppings, and roll up. Serve with Pico de Gallo. Makes 8 to 10 servings

Pico de Gallo

3 cups diced plum tomatoes
1/2 cup diced red onion
6 tablespoons chopped fresh cilantro
4 to 6 tablespoons diced jalapeño peppers
1/3 cup fresh lime juice
1/2 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Stir together all ingredients in a medium bowl. Cover and chill until ready to serve. Makes about 3 cups