Slow Cooker

Slow Cooker Lasagna

1 pound ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (29 ounces) tomato sauce
1 cup water
1 can (6 ounces) tomato paste
1 teaspoon salt
1 teaspoon dried oregano
1 package (8 ounces) no-cook lasagna noodles
4 cups (16 ounces) shredded part-skim mozzarella cheese
1-1/2 cups (12 ounces) 4% cottage cheese
1/2 cup grated Parmesan cheese

In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well.

Spread a fourth of the meat sauce in an ungreased 5-qt. slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary). Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender. Makes 6-8 servings.

Slow-Cooked Swiss Steak

2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds boneless beef round steak, cut into six pieces
1 medium onion, cut into 1/4-inch slices
1 celery rib, cut into 1/2-inch slices
2 cans (8 ounces each) tomato sauce

In a large resealable plastic bag, combine the flour, salt and pepper. Add the steak; seal bag and toss to coat. Place the onion in a greased 3-qt. slow cooker. Top with the steak, celery and tomato sauce. Cover and cook on low for 6-8 hours or until meat is tender. Makes 6 servings.

Saucy Pork Chops

8 boneless pork chops (1/2 inch thick)
2 tablespoons vegetable oil
1/4 teaspoon salt
1/8 teaspoon pepper
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 medium onion, chopped
1/2 cup ketchup
2 tablespoons Worcestershire sauce
Mashed potatoes or hot cooked rice

In a large skillet, cook pork chops in oil until lightly browned on each side. Sprinkle with salt and pepper. Transfer to a 3-qt. slow cooker.

In a bowl, combine the soup, onion, ketchup and Worcestershire sauce; pour over chops. Cover and cook on high for 4-5 hours or until meat juices run clear. Serve over potatoes or rice. Makes 8 servings.

Slow-Cooked Coffee Beef Roast

1 boneless beef sirloin tip roast (2-1/2 pounds), cut in half
2 teaspoons canola oil
1-1/2 cups sliced fresh mushrooms
1/3 cup sliced green onions
2 garlic cloves, minced
1-1/2 cups brewed coffee
1 teaspoon liquid smoke, optional
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1/4 cup cornstarch
1/3 cup cold water

In a large nonstick skillet, brown roast on all sides in oil over medium-high heat. Place in a 5-qt. slow cooker. In the same skillet, saute mushrooms, onions and garlic until tender; stir in the coffee, liquid smoke if desired, salt, chili powder and pepper. Pour over roast. Cover and cook on low for 8-10 hours or until meat is tender.

Remove roast and keep warm. Pour cooking juices into a 2-cup measuring cup; skim fat. In a saucepan, combine cornstarch and water until smooth. Gradually stir in 2 cups cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with sliced beef. Makes 6 servings.

Slow-Cooked Corn Chowder

2-1/2 cups milk
1 can (14-3/4 ounces) cream-style corn
1 can (10-3/4 ounces) 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

In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6 hours. Makes 8 servings (2 quarts).

Round Steak Supper

4 large potatoes, peeled and cut into 1/2-inch cubes
1-1/2 pounds boneless beef round steak
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup water
1 envelope onion soup mix
Pepper and garlic powder to taste

Place the potatoes in a 3-qt. slow cooker. Cut beef into four pieces; place over potatoes. In a bowl, combine the soup, water, soup mix, pepper and garlic powder. Pour over the beef. Cover and cook on low for 6-8 hours or until meat and potatoes are tender. Makes 4 servings.

Slow Cooker Chili

2 pounds ground beef
4 cans (16 ounces each) kidney beans, rinsed and drained
1 can (28 ounces) stewed tomatoes, undrained
1 can (15 ounces) pizza sauce
1 can (4 ounces) chopped green chilies
1/4 cup chopped onion
4 to 5 teaspoons chili powder
2 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper

In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 6 hours. Makes 12 servings.

Sweet-and-Sour Chicken

1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch strips
1 tablespoon vegetable oil
Salt and pepper to taste
1 can (8 ounces) pineapple chunks
1 can (8 ounces) sliced water chestnuts, drained
2 medium carrots, sliced
2 tablespoons soy sauce
4 teaspoons cornstarch
1 cup sweet-and-sour sauce
1/4 cup water
1-1/2 teaspoons ground ginger
3 green onions, cut into 1-inch pieces
1-1/2 cups fresh or frozen snow peas
Hot cooked rice

In a large skillet, saute chicken in oil for 4-5 minutes; drain. Sprinkle with salt and pepper. Drain pineapple, reserving juice; set pineapple aside. In a 5-qt. slow cooker, combine the chicken, water chestnuts, carrots, soy sauce and pineapple juice. Cover and cook on low for 3 hours.

In a small bowl, combine the cornstarch, sweet-and-sour sauce, water and ginger until smooth. Stir into the slow cooker. Add onions and pineapple; cover and cook on high for 15 minutes or until thickened. Add peas; cook 5 minutes longer. Serve with rice. Makes 5 servings.

Spicy Kielbasa Soup

1/2 pound smoked turkey kielbasa, sliced
1 medium onion, chopped
1 medium green pepper, chopped
1 celery rib with leaves, thinly sliced
4 garlic cloves, minced
2 cans (14-1/2 ounces each) chicken broth
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 small zucchini, sliced
1 medium carrot, shredded
1 tablespoon dried parsley flakes
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper

In a nonstick skillet, cook kielbasa over medium heat until lightly browned. Add the onion, green pepper, celery and garlic. Cook and stir for 5 minutes or until vegetable are tender.

Transfer to a slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-9 hours. Makes 5 servings.

Sweet and Savory Ribs

1 large onion, chopped
2-1/2 to 3 pounds boneless country-style pork ribs
1 bottle (18 ounces) honey barbecue sauce
1/3 cup maple syrup
1/4 cup spicy brown mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Place onion in a 5-qt. slow cooker. Top with the ribs. Combine the barbecue sauce, syrup, mustard, salt and pepper; pour over ribs. Cover and cook on low for 8-9 hours or until the meat is tender. Makes 6-8 servings.

Beef Vegetable Soup

1 pound lean ground beef
1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups water
3 medium potatoes, peeled and cut into 3/4-inch cubes
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (11-1/2 ounces) V8 juice
1 cup chopped celery
1 cup sliced carrots
2 tablespoons sugar
1 tablespoon dried parsley flakes
2 teaspoons dried basil
1 bay leaf

In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salt and pepper. Transfer to a 5-qt. slow cooker.

Add the remaining ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Discard bay leaf before serving. Makes 7 servings.

Sauerbraten

1-1/2 cups water, divided
1-1/4 cups cider vinegar, divided
2 large onions, sliced, divided
1 medium lemon, sliced
15 whole cloves, divided
6 bay leaves, divided
6 whole peppercorns
2 tablespoons sugar
2 teaspoons salt
1 boneless beef sirloin tip roast (3 pounds), cut in half
1/4 teaspoon pepper
12 gingersnap cookies, crumbled

In a large resealable plastic bag, combine 1 cup water, 1 cup vinegar, half of the onions, lemon, 10 cloves, four bay leaves, peppercorns, sugar and salt; mix well. Add roast. Seal bag and turn to coat; refrigerate overnight, turning occasionally.

Drain and discard marinade. Place roast in a 5-qt. slow cooker; add pepper and remaining water, vinegar, onions, cloves and bay leaves. Cover and cook on low for 6-8 hours or until meat is tender.

Remove roast and keep warm. Discard bay leaves. Stir in gingersnaps. Cover and cook on high for 10-15 minutes or until gravy is thickened. Slice roast; serve with gravy. Makes 12 servings.

Chicken Chili

1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
1 cup chopped onion
3 tablespoons vegetable oil
1 can (15 ounces) cannellini or white kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 cup frozen corn
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon minced garlic
1/2 teaspoon celery salt
1/2 teaspoon ground coriander
1/2 teaspoon pepper
Sour cream and shredded cheddar cheese, optional

In a large skillet, saute chicken and onion in oil for 5 minutes or until chicken is browned. Transfer to a 5-qt. slow cooker. Stir in the beans, tomatoes, corn and seasonings.

Cover and cook on low for 5 hours or until chicken is no longer pink. Garnish with sour cream and cheese if desired. Makes 6 servings.

Tender Beef Bean Stew

1 pound lean beef stew meat, cut into 1-inch cubes
2 cans (16 ounces each) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups frozen corn
1 cup hot water
1 cup chopped onion
2 celery ribs, chopped
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons uncooked long grain rice
1 to 2 tablespoons chili powder
2 teaspoons beef bouillon granules
1/4 teaspoon salt
1 can (8 ounces) tomato sauce
Shredded cheddar cheese and sour cream, optional

In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 8-9 hours or until the beef is tender. Stir in the tomato sauce; cover and cook for 30 minutes or until heated through. Garnish with the cheese and sour cream if desired. Makes 10 servings.

Lemony Turkey Breast

1 bone-in turkey breast (5 pounds), halved
1 medium lemon, halved
1 teaspoon salt-free lemon-pepper seasoning
1 teaspoon garlic salt
4 teaspoons cornstarch
1/2 cup reduced-sodium chicken broth

Remove skin from turkey. Pat turkey dry with paper towels; spray turkey with nonstick cooking spray. Place breast side up in a 5-qt. slow cooker. Squeeze half of the lemon over turkey; sprinkle with lemon-pepper and garlic salt. Place lemon halves under turkey. Cover and cook on low for 5-7 hours or until meat is no longer pink and a meat thermometer reads 170°. Remove turkey and keep warm. Discard lemon.

For gravy, pour cooking liquid into a measuring cup; skim fat. In a saucepan, combine cornstarch and broth until smooth. Gradually stir in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Makes 14 servings.

Italian Beef

1 boneless beef top round roast (4 pounds)
2 cups water
2 tablespoons Italian seasoning
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon dried parsley flakes
1 teaspoon pepper
1 bay leaf
14 French rolls (5 inches long)

Cut roast in half; place in a 5-qt. slow cooker. Combine the water and seasonings; pour over roast. Cover and cook on low for 10-12 hours or until meat is very tender.

Discard bay leaf. Remove meat and shred with a fork. Skim fat from cooking juices; return meat to slow cooker. Serve on rolls. Makes 14 servings.

Slow-Cooked Meat Loaf

1 egg
1/4 cup milk
2 slices day-old bread, cubed
1/4 cup finely chopped onion
2 tablespoons finely chopped green pepper
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds lean ground beef
1/4 cup ketchup
8 medium carrots, cut into 1-inch chunks
8 small red potatoes

In a bowl, beat egg and milk. Stir in the bread cubes, onion, green pepper, salt and pepper. Add the beef and mix well. Shape into a round loaf. Place in a 5-qt. slow cooker. Spread ketchup on top of loaf. Arrange carrots around loaf.

Peel a strip around the center of each potato; place potatoes over carrots. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook 7-8 hours longer or until no pink remains in the meat and the vegetables are tender. Makes 4 servings.

Savory Cheese Soup

3 cans (14-1/2 ounces each) chicken broth
1 small onion, chopped
1 large carrot, chopped
1 celery rib, chopped
1/4 cup chopped sweet red pepper
2 tablespoons butter or margarine
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup all-purpose flour
1/3 cup cold water
1 package (8 ounces) cream cheese, cubed and softened
2 cups (8 ounces) shredded cheddar cheese
1 can (12 ounces) beer, optional
Optional Toppings: croutons, popcorn, crumbled cooked bacon, sliced green onions

In a slow cooker, combine the first eight ingredients. Cover and cook on low for 7-8 hours. Combine flour and water until smooth; stir into soup.

Cover and cook on high 30 minutes longer or until soup is thickened. Stir in cream cheese and cheddar cheese until blended. Stir in beer if desired. Cover and cook on low until heated through. Serve with desired toppings. Makes 6-8 servings.

Creamy Bratwurst Stew

4 medium potatoes, cubed
2 medium carrots, coarsely chopped
2 celery ribs, chopped
1 cup chopped onion
3/4 cup chopped green pepper
2 pounds fresh bratwurst links, cut into 1-inch slices
1/2 cup chicken broth
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
2 cups half-and-half cream
3 tablespoons cornstarch
3 teaspoons cold water

In a 5-qt. slow cooker, combine the potatoes; carrots, celery, onion and green pepper. Top with bratwurst slices. Combine the broth, salt, basil and pepper; pour over top. Cover and cook on low for 7 hours or until vegetables are tender and sausage is no longer pink.

Stir in cream. Combine cornstarch and water until smooth; stir into stew. Cover and cook on high for 30 minutes or until gravy is thickened. Makes 8 servings.

Italian Beef Hoagies

1 boneless sirloin tip roast (about 4 pounds), halved
2 envelopes Italian salad dressing mix
2 cups water
1 jar (16 ounces) mild pepper rings, undrained
18 hoagie buns, split

Place roast in a 5-qt. slow cooker. Combine the salad dressing mix and water; pour over roast. Cover and cook on low for 8 hours or until meat is tender.

Remove meat; shred with a fork and return to slow cooker. Add pepper rings; heat through. Spoon 1/2 cup meat mixture onto each bun. Makes 18 servings.

Round Steak Roll-Ups

2 pounds boneless beef round steak
1/2 cup grated carrot
1/3 cup chopped zucchini
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1/4 cup sliced green onions
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
1 jar (14 ounces) meatless spaghetti sauce
Hot cooked spaghetti
Additional Parmesan cheese, optional

Cut meat into six serving-size pieces; pound to 1/4-in. thickness. Combine the vegetables, Parmesan cheese and seasonings; place 1/3 cup in the center of each piece. Roll meat up around filing; secure with toothpicks.

In a large skillet, brown roll-ups in oil over medium-high heat. Transfer to a 5-qt. slow cooker; top with spaghetti sauce. Cover and cook on low for 6 hours or until meat is tender. Discard toothpicks. Serve roll-ups and sauce over spaghetti. Sprinkle with additional Parmesan cheese if desired. Makes 6 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.

Herb Stuffed Chops

3/4 cup chopped onion
1/4 cup chopped celery
2 tablespoons butter
2 cups day-old bread cubes
1/2 cup minced fresh parsley
1/3 cup evaporated milk
1 teaspoon fennel seed, crushed
1-1/2 teaspoons salt, divided
1/2 teaspoon pepper, divided
6 rib or loin pork chops (1 inch thick)
1 tablespoon vegetable oil
3/4 cup white wine or chicken broth

In a skillet, saute onion and celery in butter until tender. Add bread cubes, parsley, milk, fennel, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Cut a pocket in each chop by slicing from the fat side almost to the bone. Spoon about 1/4 cup stuffing into each pocket. Combine the remaining salt and pepper; rub over chops.

In a skillet, brown the chops in oil; transfer to a 3-qt. slow cooker. Pour wine or broth over the chops. Cover and cook on low for 8-9 hours or until meat juices run clear. Makes 6 servings.

Italian Turkey Sandwiches

1 bone-in turkey breast (5-1/2 pounds), skin removed
1/2 cup chopped green pepper
1 medium onion, chopped
1/4 cup chili sauce
3 tablespoons white vinegar
2 tablespoons dried oregano or Italian seasoning
4 teaspoons beef bouillon granules
11 kaiser or hard rolls, split

Cut turkey breast in half along the bone. Place the turkey breast, green pepper and onion in a 5-qt. slow cooker coated with nonstick cooking spray. Combine the chili sauce, vinegar, oregano and bouillon; pour over turkey and vegetables. Cover and cook on low for 5-6 hours or until meat juices run clear and vegetables are tender.

Remove turkey, reserving cooking liquid. Shred the turkey with two forks; return to cooking juices. Spoon 1/2 cup onto each roll. Makes 11 servings.

Stuffed Sweet Peppers

3 medium sweet red peppers
2 medium sweet yellow peppers
1 jar (14 ounces) spaghetti sauce, divided
3/4 pound Italian turkey sausage links
3/4 cup uncooked instant rice
1/2 cup crumbled feta cheese
1/2 cup chopped onion
1/4 cup chopped tomato
1/4 cup minced fresh parsley
2 tablespoons sliced ripe olives
1/4 to 1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes

Cut tops off peppers; chop tops and set aside. Discard stems and seeds; set pepper cups aside. Reserve 3/4 cup spaghetti sauce; pour the remaining sauce into a 5-qt. slow cooker.

Combine the sausage, rice, cheese, onion, tomato, parsley, olives, garlic powder, salt, Italian seasoning, red pepper flakes and reserved chopped peppers and spaghetti sauce. Spoon into pepper cups; place in slow cooker. Cover and cook on low for 4-5 hours or until peppers are tender. Makes 5 servings.