Slow Cooker

Meat Loaf Burgers

1 large onion, sliced
1 celery rib, chopped
2 pounds lean ground beef
1-1/2 teaspoons salt, divided
1/4 teaspoon pepper
2 cups tomato juice
4 garlic cloves, minced
1 tablespoon ketchup
1 bay leaf
1 teaspoon Italian seasoning
6 hamburger buns, split

Place onion and celery in a 3-qt. slow cooker. Combine beef, 1 teaspoon salt and pepper; shape into six patties. Place over onion mixture. Combine tomato juice, garlic, ketchup, bay leaf, Italian seasoning and remaining salt.

Pour over the patties. Cover and cook on low for 7-9 hours or until meat is tender. Discard bay leaf. Separate patties with a spatula if necessary; serve on buns. Makes 6 servings.

Chicken Mushroom Stew

6 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons vegetable oil, divided
8 ounces fresh mushrooms, sliced
1 medium onion, diced
3 cups diced zucchini
1 cup diced green pepper
4 garlic cloves, minced
3 medium tomatoes, diced
1 can (6 ounces) tomato paste
3/4 cup water
2 teaspoons each dried thyme, oregano, marjoram, and basil

Cut chicken into 1-in. cubes; brown in 1 tablespoon oil in a large skillet. Transfer to a 3-qt. slow cooker. In the same skillet, saute the mushrooms, onion, zucchini, green pepper and garlic in remaining oil until crisp-tender.

Place in slow cooker. Add tomatoes, tomato paste, water and seasonings. Cover and cook on low for 4 hours or until the vegetables are tender. Makes 6 servings.

Pork Chili

2-1/2 pounds boneless pork, cut into 1-inch cubes
2 tablespoons vegetable oil
1 can (28 ounce) diced tomatoes, undrained
1 can (15-1/2 ounces) chili beans, undrained
1 can (8 ounces) tomato sauce
1/4 cup salsa
1/4 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon chili powder
1 teaspoon minced jalapeno pepper
1/4 teaspoon garlic powder
1/4 teaspoon cayenne powder
1/4 teaspoon pepper
1/4 teaspoon salt

In a large skillet over medium-high heat, brown pork in oil; drain. Place in a 5-qt. slow cooker; add remaining ingredients. Cover and cook on high for 2 hours. Reduce heat to low and cook 4 hours longer. Makes 10-12 servings.

Slow-Cooked Oriental Chicken

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
2 tablespoons vegetable oil
1/3 cup soy sauce
2 tablespoons brown sugar
2 tablespoons water
1 garlic clove, minced
1 teaspoon ground ginger
1/4 cup slivered almonds

In a large skillet over medium heat, brown the chicken in oil on both sides. Transfer to a 5-qt. slow cooker. Combine the soy sauce, brown sugar, water, garlic and ginger; pour over chicken. Cover and cook on high for 1 hour.

Reduce heat to low; cook 4-5 hours longer or until the meat juices run clear. Remove chicken to a serving platter sprinkle with almonds. Spoon juices over chicken or thicken if desired. Makes 4-6 servings.

Hearty Bean Soup

3 cups chopped parsnips
2 cups chopped carrots
1 cup chopped onion
1-1/2 cups dry great northern beans
5 cups water
1-1/2 pounds smoked ham hocks or ham shanks
2 garlic cloves, minced
2 teaspoons salt
1/2 teaspoon pepper
1/8 to 1/4 teaspoon hot pepper sauce

In a 5-qt. slow cooker, place parsnips, carrots and onion. Top with beans. Add water, ham, garlic, salt, pepper and hot pepper sauce. Cover and cook on high for 6-7 hours or until beans are tender.

Remove meat and bones when cool enough to handle. Cut meat into bite-size pieces and return to slow cooker; heat through. Makes 6 servings.

Barbecued Chicken Sandwiches

2 broiler/fryer chicken (3 to 3-1/2 pounds each), cooked and shredded
1 large onion, chopped
2 cups water
1-1/4 cups ketchup
1/4 cup packed brown sugar
1/4 cup Worcestershire sauce
1/4 cup red wine vinegar
1 teaspoon each salt, celery seed and chili powder
1/4 teaspoon hot pepper sauce
Hamburger buns

In a 3-qt. slow cooker or Dutch oven, combine all ingredients except buns. Cover and cook on low for 6-8 hours in the slow cooker or simmer for 1-1/2 hours on the stovetop. Serve on buns. Makes 8-10 servings.

Note: 6 cups diced cooked chicken may be used instead of the shredded chicken.

Slow-Cooked Chili

2 pounds ground beef
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
2 medium onions, chopped
1 green pepper, chopped
2 garlic clove, minced
2 tablespoons chili powder
2 teaspoons salt, optional
1 teaspoon pepper
Shredded cheddar cheese, optional

In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker.

Add the next nine ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Garnish individual servings with cheese if desired. Makes 10 servings.

No-Fuss Chicken

2/3 cup all-purpose flour
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon seasoned salt
1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up
1/4 cup butter
2 cups chicken broth

In a shallow bowl, combine flour, sage, basil and seasoned salt; coat chicken. Reserve remaining flour mixture. In a large skillet, melt butter; brown chicken on all sides.

Transfer to a 5-qt. slow cooker. Add 1/4 cup reserved flour mixture to the skillet (discarding the rest); stir until smooth. When mixture begins to bubble, stir in chicken broth and bring to a boil; boil for 1 minute. Pour over chicken. Cover and cook on high for 2 to 2-1/2 hours or until chicken juices run clear. Makes 4 servings.

Chicken a la King

1/2 cup butter
1 small green bell pepper, chopped (1/2 cup)
3 ounces fresh mushrooms, sliced (3 ounces)
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
1 1/4 cups chicken broth
2 cups cut-up cooked chicken
1 jar (2 ounces) diced pimientos, drained
3 cups hot cooked rice

Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.

Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over rice. Makes 6 servings (1 1/2 cups each)

Curried Lentil Soup

4 cups hot water
1 can (28 ounces) crushed tomatoes
3 medium potatoes, peeled and diced
3 medium carrots, thinly sliced
1 large onion, chopped
1 celery rib, chopped
1 cup dried lentils, rinsed
2 garlic cloves, minced
2 bay leaves
4 teaspoons curry powder
1-1/2 teaspoons salt, optional

In a 3-qt. slow cooker, combine all the ingredients. Cover and cook on low for 8 hours or until vegetables and lentils are tender. Discard bay leaves. Makes 10 servings (2-1/2 quarts).

Cranberry Chicken

1 cup fresh or frozen cranberries
3/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 broiler/fryer chicken (about 3-1/2 pounds), quartered and skin removed
1 cup orange juice
1 teaspoon grated orange peel
3 tablespoons butter, melted
3 tablespoons all-purpose flour
2 to 3 tablespoons brown sugar
Hot cooked noodles

In a 3-qt. slow cooker, combine the first five ingredients; top with chicken. Pour orange juice over chicken and sprinkle with orange peel. Cover and cook on low for 5-6 hours or until meat juices run clear. Remove chicken; debone and cut up the meat.

Set aside and keep warm. Combine butter and flour until smooth; add to slow cooker. Cook on high until thickened, about 20 minutes. Stir in chicken and brown sugar; heat through. Serve over noodles. Makes 4-6 servings.

Stuffed Flank Steak

1 package (8 ounces) crushed corn bread stuffing
1 cup chopped onion
1 cup chopped celery
1/4 cup minced fresh parsley
1/2 cup egg substitute
1-1/4 cups beef broth
1/3 cup butter, melted
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1-1/2 pounds flank steak

In a large bowl, combine stuffing, onion, celery and parsley. In a small bowl, beat the egg substitute; stir in broth and butter. Pour over stuffing mixture. Sprinkle with seasoned salt and pepper; stir well.

Pound steak to 1/2-in thickness. Spread 1-1/2 cups stuffing mixture over steak. Roll up, starting with a short side; tie with string. Place in a 5-qt. slow cooker.

Remaining stuffing can be wrapped tightly in foil and placed over the rolled steak. Cover and cook on low for 6-8 hours or until a meat thermometer inserted in stuffing reads 165°. Remove string before slicing. Makes 6 servings.

Note: No liquid is added to the slow cooker. The moisture comes from the meat.

Slow-Cooked Smokies

1 package (1 pound) miniature smoked sausages
1 bottle (28 ounces) barbecue sauce
1-1/4 cups water
3 tablespoons Worcestershire sauce
3 tablespoons steak sauce
1/2 teaspoon pepper

In a 3-qt. slow cooker, combine all ingredients; mix well. Cover and cook on low for 6-7 hours. Serve with a slotted spoon. Makes 8 servings.

Slow-Cooked Orange Chicken

1 broiler/fryer chicken (3 pounds), cut up and skin removed
3 cups orange juice
1 cup chopped celery
1 cup chopped green pepper
1 can (4 ounces) mushroom stems and pieces, drained
4 teaspoons dried minced onion
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1/2 teaspoon salt, optional
1/4 teaspoon pepper
3 tablespoons cornstarch
3 tablespoons cold water
Hot cooked rice, optional

Combine the first nine ingredients in a 3-qt. slow cooker. Cover and cook on low for 4 hours or until meat juices run clear.

Combine cornstarch and water until smooth; stir into cooking juices. Cover and cook on high for 30-45 minutes or until thickened. Serve over rice if desired. Makes 4 servings.

Home-Style Ribs

4 to 5 pounds boneless pork spareribs, cut into pieces
1 medium onion, thinly sliced
1 cup ketchup
1/2 to 1 cup water
1/4 cup packed brown sugar
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons ground mustard
1-1/2 teaspoons salt
1 teaspoon paprika

Place half of the ribs in a 5-qt. slow cooker; top with half of the onion. Repeat layers. Combine the remaining ingredients; pour over all. Cover and cook on low for 8-9 hours or until ribs are tender. Makes 6-8 servings.

Pork Chop Dinner

6 pork loin chops (3/4 inch thick)
1 tablespoon vegetable oil
1 large onion, sliced
1 medium green pepper, chopped
1 can (4 ounces) mushroom stems and pieces, drained
1 can (8 ounces) tomato sauce
1 tablespoon brown sugar
2 teaspoons Worcestershire sauce
1-1/2 teaspoons cider vinegar
1/2 teaspoon salt
Hot cooked rice, optional

In a skillet, brown pork chops on both sides in oil; drain. Place chops in a 3-qt. slow cooker. Add the onion, green pepper and mushrooms. In a bowl, combine the tomato sauce, brown sugar, Worcestershire sauce, vinegar and salt.

Pour over meat and vegetables. Cover and cook on low for 4-5 hours or until meat is tender. Serve with rice if desired. Makes 6 servings

Seasoned Short Ribs

1-1/2 cups tomato juice
1/2 cup maple syrup
1/4 cup chopped onion
3 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
2 teaspoons minced garlic
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
4 pounds bone-in beef short ribs
1 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons cold water

In a small bowl, combine the first nine ingredients; set aside. Cut ribs into serving-size pieces; place on a broiler pan. Sprinkle with pepper. Broil 4-6 in. from the heat for 3-5 minutes on each side or until browned; drain on paper towels.

Place ribs in a 5-qt. slow cooker; top with tomato juice mixture. Cover and cook on low for 6-7 hours or until meat is tender.

In a small bowl, combine cornstarch and cold water until smooth. Pour 1 cup cooking liquid into a small saucepan; skim off fat. Bring to a boil; stir in cornstarch mixture. Return to a boil; cook and stir for 2 minutes or until thickened. Serve over ribs. Makes 4 servings.

Baby Back Ribs

4 pounds pork back ribs
Your favorite barbecue sauce (purchased or homemade)

Season ribs with salt and pepper. Place ribs on a medium-hot grill over indirect heat; close grill hood and grill until ribs are tender, about 1 1/2 to 2 hours. (add more charcoal briquettes to fire, if necessary, to maintain grill temperature of about 325-350 degrees)

Finish by turning and basting ribs with barbecue sauce for the last 15 minutes. Serve ribs directly from the grill or, for extra tender ribs remove from grill, wrap in heavy aluminum foil. Place foil-wrapped ribs in brown paper bags, close bags and let ribs rest for up to an hour. Unwrap ribs, cut into serving pieces and serve with extra barbecue sauce. Serves 4

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.

Slow-Cooked Ham

1/2 cup packed brown sugar
1 teaspoon ground mustard
1 teaspoon prepared horseradish
4 tablespoons regular cola, divided
1 boneless smoked ham (5 to 6 pounds), cut in half

In a bowl, combine the brown sugar, mustard, horseradish and 2 tablespoons cola; mix well. Rub over ham. Place in a 5-qt. slow cooker; pour remaining cola over ham.

Cover and cook on low for 8-10 hours or until a meat thermometer reads 140°. Makes 15-20 servings.

Barbecued Beef Brisket

1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon celery seed
1/4 teaspoon pepper
1 fresh beef brisket (2-1/2 pounds), trimmed

Sauce
1/2 cup ketchup
1/2 cup chili sauce
1/4 cup packed brown sugar
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 to 1-1/2 teaspoons Liquid Smoke, optional
1/2 teaspoon ground mustard

In a small bowl, combine the first six ingredients; rub over brisket. Place in a 3-qt. slow cooker. In a large bowl, combine the sauce ingredients. Pour half over the brisket; set the remaining sauce aside.

Cover and cook on high for 4-5 hours or until meat is tender. Serve with the reserved sauce. Makes 8 servings.

Note: This is a fresh beef brisket, not corned beef. The meat comes from the first cut of the brisket.

Corny Chili

1 pound ground beef
1 small onion, chopped
1 can (16 ounces) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (11 ounces) whole kernel corn, drained
3/4 cup picante sauce
1 tablespoon chili powder
1/4 to 1/2 teaspoon garlic powder
Corn chips, sour cream and shredded cheddar cheese, optional

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker.

Stir in the beans, tomatoes, corn, picante sauce, chili powder and garlic powder. Cover and cook on low for 3-4 hours or until heated through. Serve with corn chips, sour cream and cheese if desired. Makes 4-6 servings.

Slow Cooker Vegetable Soup

1 pound boneless round steak, cut into 1/2-inch cubes
1 can (14-1/2 ounces) diced tomatoes, undrained
3 cups water
2 medium potatoes, peeled and cubed
2 medium onions, diced
3 celery ribs, sliced
2 carrots, sliced
3 beef bouillon cubes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups frozen mixed vegetables

In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 6 hours. Add vegetables; cover and cook on high 2 hours longer or until the meat and vegetables are tender. Makes 8-10 servings (about 2-1/2 quarts).

Slow Cooker Beef Au Jus

1 boneless beef rump roast (3 pounds)
1 large onion, sliced
3/4 cup reduced-sodium beef broth
1 envelope (1 ounce) au jus gravy mix
2 garlic cloves, halved
1/4 teaspoon pepper

Cut roast in half. In a large nonstick skillet coated with nonstick cooking spray, brown meat on all sides over medium-high heat. Place onion in a 5-qt. slow cooker. Top with meat. Combine the broth, gravy mix, garlic and pepper; pour over meat. Cover and cook on low for 6-7 hours or until meat and onion are tender.

Remove meat to a cutting board. Let stand for 10 minutes. Thinly slice meat and return to the slow cooker; serve with pan juices and onion. Makes 10 servings.

Slow Cooker Beef Stew

1-1/2 pounds potatoes, peeled and cubed
6 medium carrots, cut into 1-inch slices
1 medium onion, coarsely chopped
3 celery ribs, coarsely chopped
3 tablespoons all-purpose flour
1-1/2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons vegetable oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup beef broth
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon browning sauce

Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large resealable plastic bag. Add stew meat; seal and toss to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables.

In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and browning sauce. Pour over beef. Cover and cook on high for 1-1/2 hours. Reduce heat to low; cook 7-8 hours longer or until the meat and vegetables are tender. Makes 8 servings.