Back Of The Box - Slow Cooker

Slow Cooker Cranberry Barbecue Meatballs

1 cup barbecue sauce
1/2 cup (from 9.2-ounce jar) cranberry-orange sauce
1/2 teaspoon ground mustard
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 packages (16 ounces each) frozen meatballs, thawed
2 tablespoons chopped fresh parsley

Mix all ingredients except meatballs and parsley in 2- to 2 1/2-quart slow cooker until well blended. Add cold meatballs. Cover and cook on low heat setting 2 to 3 hours or until thoroughly heated. Stir in parsley.

Serve meatballs with cocktail forks or toothpicks. Meatballs will hold on low heat setting up to 2 hours; stir occasionally. Makes 24 servings

Slow Cooker Caramelized-Onion Pot Roast

1 boneless beef chuck roast (4 lb)
1 tablespoon olive or vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
6 medium onions, sliced
1 1/2 cups Progresso beef flavored broth (from 32-oz carton)
3/4 cup regular or nonalcoholic beer
2 tablespoons packed brown sugar
3 tablespoons Dijon mustard
2 tablespoons cider vinegar

Trim excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides. Sprinkle with salt and pepper.

Place onions in 3 1/2- to 6-quart slow cooker. Place beef on onions. Mix remaining ingredients; pour over beef and onions. Cover and cook on low heat setting 8 to 10 hours or until beef is tender.

Remove beef and onions from cooker, using slotted spoon. Cut beef into slices. Skim fat from beef juices in cooker if desired. Serve beef with juices. Makes 12 servings

Slow Cooker Cuban Black Beans and Rice

1 pound dried black beans (2 cups), sorted and rinsed
1 large onion, chopped (1 cup)
1 large bell pepper, chopped (1 1/2 cups)
5 garlic cloves, finely chopped
2 dried bay leaves
2 cups Progresso diced tomatoes (from 28-oz can), undrained
5 cups water
2 tablespoons olive or vegetable oil
4 teaspoons ground cumin
2 teaspoons finely chopped jalapeño chilies
1 teaspoon salt
3 cups hot cooked rice

Mix all ingredients except rice in 3 1/2- to 6-quart slow cooker. Cover and cook on high heat setting 6 to 8 hours or until beans are tender and most of the liquid is absorbed. Remove bay leaves. Serve beans over rice. Makes 6 servings

Slow Cooker White Beans with Sun-Dried Tomatoes

1 pound dried great northern beans, (2 cups), sorted and rinsed
2 garlic cloves, finely chopped
6 cups water
1 1/2 teaspoons dried basil leaves
1 teaspoon salt
1/4 teaspoon pepper
3/4 cup finely chopped sun-dried tomatoes in olive oil
1 can (2 1/4 ounces) sliced ripe olives, drained

Mix all ingredients together except tomatoes and olives in 3 1/2- to 6-quart slow cooker. Cover and cook on high heat setting 4 to 5 hours or until beans are tender. Stir in tomatoes and olives. Makes 5 servings

Slow Cooker Ham with Fruit Chutney

1 (3 pounds) fully cooked smoked boneless ham
1/4 teaspoon pepper
2 jars (6 ounces each) jerk seasoning sauce or fruit chutney (1 1/2 cups)
1 cup diced dried fruit and raisin mixture
1 cup frozen small whole onions
1 tablespoon balsamic vinegar

Place ham in 3 1/2- to 4-quart slow cooker. Sprinkle with pepper. Mix remaining ingredients; pour over ham. Cover and cook on low heat setting 6 to 8 hours. Makes 8 servings

Slow Cooker Chunky Chicken Chili

2 pounds boneless skinless chicken thighs
2 cans (14 1/2 ounces each) diced tomatoes with green chilies, undrained
1 can (15 ounces) tomato sauce
1 package (1 ounce) Old El Paso chili seasoning mix
2 cans (15 1/2 ounces each) hominy or Posole, drained
Sour cream, if desired
Cilantro, if desired

Place chicken in 3 1/2- to 4-quart slow cooker. Mix tomatoes, tomato sauce and chili seasoning; pour over chicken. Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Stir to break up chicken. Stir in hominy. Cover and cook on low heat setting 15 minutes until heated through. Serve chili with sour cream and cilantro. Makes 6 servings

Slow Cooker Mexican Beef Stew

2 lb beef stew meat
1 can (28 oz) Progresso diced tomatoes, undrained
1 cup frozen small whole onions (from 1-lb bag)
1 teaspoon chili powder
1 package (1 oz) Old El Paso taco seasoning mix
1 can (15 oz) Progresso black beans, drained, rinsed
1 can (11 oz) Green Giant Mexicorn whole kernel corn with red and green peppers, drained

Mix beef, tomatoes, frozen onions and chili powder in 3 1/2- to 4-quart slow cooker. Cover and cook on low heat setting 9 to 11 hours or until beef is tender.

Stir in taco seasoning mix, using wire whisk. Stir in black beans and corn. Cover and cook on high heat setting 15 to 30 minutes or until thickened. Makes 6 servings

Slow Cooker Chicken Stroganoff Pot Pie

1 envelope (0.87 to 1.2 ounces) chicken gravy mix
1 can (10 1/2 ounces) condensed chicken broth
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 bag (1 pound) frozen stew vegetables, thawed and drained
1 jar (4 ounces) sliced mushrooms, drained
1 cup frozen green peas, thawed and drained
1/2 cup sour cream
1 tablespoon Gold Medal all-purpose flour
1 1/2 cups Original Bisquick mix
4 medium green onions, chopped (1/4 cup)
1/2 cup milk

Mix gravy mix and broth in 3 1/2- to 6-quart slow cooker until smooth. Stir in chicken, stew vegetables and mushrooms. Cover and cook on low heat setting about 4 hours or until chicken is tender. Stir in peas. Mix sour cream and flour; stir into chicken mixture. Cover and cook on high heat setting 20 minutes.

Stir together Bisquick mix and onions in small bowl; stir in milk just until moistened. Drop dough by rounded tablespoonfuls onto hot chicken mixture. Cover and cook on high heat setting 45 to 50 minutes or until toothpick inserted in center of topping comes out clean. Serve immediately. Makes 4 servings

Slow Cooker Sweet Potatoes with Applesauce

6 medium (2 pounds) sweet potatoes or yams, peeled and cut into 1/2-inch cubes
1 1/2 cups applesauce
2/3 cup packed brown sugar
3 tablespoons butter or margarine, melted
1 teaspoon ground cinnamon
1/2 cup chopped nuts, toasted

Place sweet potatoes in 2- to 3 1/2-quart slow cooker. Mix remaining ingredients except nuts; spoon over potatoes. Cover and cook on low heat setting 6 to 8 hours or until potatoes are very tender. Sprinkle with nuts. Makes 6 servings

Slow Cooker orned Beef and Vegetables

2 1/2 pounds medium new potatoes, cut in half
2 cups baby-cut carrots
1 cup frozen small whole onions, thawed
1 corned beef brisket (3 to 3 1/2 pounds)
1/8 teaspoon pepper
1/2 cup water
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch
2 tablespoons cold water

Mix potatoes, carrots and onions in 4- to 6-quart slow cooker. Thoroughly rinse corned beef; discard seasoning packet. Place beef on vegetables; sprinkle with pepper. Mix 1/2 cup water and the Worcestershire sauce; pour over beef.

Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender. Remove beef and vegetables from slow cooker; cover to keep warm. Pour juices from slow cooker into 1-quart saucepan; heat to boiling.

Mix cornstarch and cold water until smooth; stir into juices. Cook, stirring constantly, until sauce has thickened. Serve sauce with beef and vegetables. Makes 10 servings

Slow Cooker Chicken Stroganoff Pot Pie

1 envelope (0.87 to 1.2 ounces) chicken gravy mix
1 can (10 1/2 ounces) condensed chicken broth
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 bag (1 pound) frozen stew vegetables, thawed and drained
1 jar (4 ounces) sliced mushrooms, drained
1 cup frozen green peas, thawed and drained
1/2 cup sour cream
1 tablespoon Gold Medal all-purpose flour
1 1/2 cups Original Bisquick mix
4 medium green onions, chopped (1/4 cup)
1/2 cup milk

Mix gravy mix and broth in 3 1/2- to 6-quart slow cooker until smooth. Stir in chicken, stew vegetables and mushrooms. Cover and cook on low heat setting about 4 hours or until chicken is tender. Stir in peas. Mix sour cream and flour; stir into chicken mixture. Cover and cook on high heat setting 20 minutes.

Stir together Bisquick mix and onions in small bowl; stir in milk just until moistened. Drop dough by rounded tablespoonfuls onto hot chicken mixture. Cover and cook on high heat setting 45 to 50 minutes or until toothpick inserted in center of topping comes out clean. Serve immediately. Makes 4 servings

Slow Cooker Barbecued Ribs

3 1/2 pounds pork loin back ribs
1/4 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons liquid smoke
2 garlic cloves, chopped
1 medium onion, sliced
1/2 cup cola
1 1/2 cups barbecue sauce

Spray inside of 4- to 5-quart slow cooker with cooking spray. Remove inner skin from ribs. Mix brown sugar, salt, pepper, liquid smoke and garlic; rub mixture into ribs. Cut ribs into 4-inch pieces. Layers ribs and onion in slow cooker. Pour cola over ribs.

Cover and cook on low heat setting 8 to 9 hours or until tender. Remove ribs from slow cooker. Drain and discard liquid. Pour barbecue sauce into shallow bowl. Dip ribs into sauce. Place ribs in slow cooker. Pour any remaining sauce over ribs. Cover and cook on low heat setting 1 hour. Makes 4 servings

Slow Cooker Baked Beans

3 cans (28 ounces each) vegetarian baked beans, drained
1 medium onion, chopped (1/2 cup)
2/3 cup barbecue sauce
1/2 cup packed brown sugar
2 tablespoons ground mustard

Mix all ingredients in 3 1/2- to 6-quart slow cooker. Cover and cook on low heat setting 4 to 5 hours (or high heat setting 2 hours to 2 hours 30 minutes) or until desired consistency. Makes 12 servings

Slow Cooker Chicken Cacciatore

1 cut-up whole chicken (3 to 3 1/2 lb), skin removed
1/3 cup Gold Medal all-purpose flour
2 tablespoons vegetable oil
1 medium green bell pepper
2 medium onions
2 cups Progresso diced tomatoes (from 28-oz can), undrained
1 jar (4.5 oz) Green Giant sliced mushrooms, drained
1/2 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves
1/2 teaspoon salt
2 cloves garlic, finely chopped
Grated Parmesan cheese

Coat chicken with flour. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 15 to 20 minutes or until brown on all sides; drain. Cut bell pepper and onions crosswise in half; cut each half into fourths.

In 3 1/2- to 6-quart slow cooker, place half of the chicken pieces. Mix bell pepper, onions and remaining ingredients except cheese; spoon half of mixture over chicken. Add remaining chicken; top with remaining vegetable mixture.

Cover and cook on Low heat setting 4 to 6 hours or until juice of chicken is clear when thickest piece is cut to bone (170°for breasts; 180° for thighs and legs). Serve with cheese. Makes 6 servings

Slow Cooker Sourdough and Wild Rice Stuffing

8 cups cubed sourdough bread
3 cups Progresso chicken broth (from 32-oz carton)
1/2 cup uncooked wild rice
1/3 cup dried porcini mushroom pieces
3 medium celery stalks, chopped (1 1/2 cups)
1 medium onion, chopped (1/2 cup)
1/4 cup chopped fresh parsley
1/4 cup butter or margarine, melted
1 teaspoon dried basil leaves
1 teaspoon dried thyme leaves
1/2 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup Progresso chicken broth

Heat oven to 300º. Spread bread cubes in single layer in large roasting pan or baking pan. Bake 10 to 15 minutes or until lightly toasted; set aside. Place 3 cups broth, the wild rice and mushrooms in 4- or 5-quart slow cooker. Cover and cook on high heat setting 3 hours.

Add remaining ingredients except 3/4 cup broth to wild rice mixture. Add bread cubes. Pour 3/4 cup broth over bread mixture; toss gently. Cover and cook on low heat setting 4 hours to 4 hours 30 minutes. Makes 12 servings

Slow Cooker Dill-Turkey Chowder

2 turkey breast tenderloins (3/4 lb each), cut into 1-inch pieces
3/4 teaspoon garlic-pepper blend
1 teaspoon salt
6 to 8 new potatoes, cut into 1-inch pieces
2 medium carrots, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
2 teaspoons dried dill weed
2 1/2 cups Progresso chicken broth (from 32-oz carton)
1 can (15.25 oz) Green Giant whole kernel corn, drained
1 cup half-and-half
3 tablespoons cornstarch

Place turkey in 4- to 5-quart slow cooker. Sprinkle with garlic-pepper blend and salt. Stir in remaining ingredients except half-and-half and cornstarch.

Cover; cook on Low heat setting 6 to 8 hours. In small bowl, mix half-and-half and cornstarch; gradually stir into chowder until blended. Increase heat setting to high. Cover; cook about 20 minutes, stirring occasionally, until thickened. Makes 6 servings

Slow Cooker Confetti Wild Rice Soup

2/3 cup uncooked wild rice, rinsed, drained
1/2 cup chopped onion (1 medium)
5 1/4 cups Progresso chicken broth (from two 32-oz cartons)
2 medium carrots, thinly sliced (1 cup)
1/2 teaspoon dried marjoram leaves
1/8 teaspoon pepper
2 boneless skinless chicken breasts, cut into 1/2-inch pieces
1 1/2 cups Green Giant Valley Fresh Steamers Niblets frozen corn, thawed, drained
1 cup Green Giant Valley Fresh Steamers frozen broccoli cuts, thawed, drained

In 3- to 4-quart slow cooker, mix all ingredients except thawed vegetables. Cover; cook on Low heat setting 8 to 9 hours. About 5 minutes before serving, stir in thawed vegetables. Increase heat setting to high; cover and cook 5 minutes longer or until vegetables are crisp-tender. Makes 6 servings

Slow Cooker Beefy Vegetable-Barley Soup

1 1/2 lb beef stew meat
1/2 cup frozen chopped onion (from 12-oz bag), thawed
1/2 cup uncooked medium barley
3 1/2 cups Progresso beef flavored broth (from 32-oz carton)
1 cup water
1 teaspoon dried thyme leaves
1 teaspoon dried marjoram leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups Green Giant Valley Fresh Steamers frozen mixed vegetables, thawed

Cut beef into bite-size pieces if desired. In 3- to 4-quart slow cooker, mix all ingredients except mixed vegetables. Cover; cook on Low heat setting 8 to 10 hours.

Stir in mixed vegetables. Increase heat setting to High. Cover; cook 20 to 30 minutes or until vegetables are crisp-tender. Makes 6 servings (1 1/3 cups each)

Ultimate Slow Cooker Potatoes

3 cups boiling water
1 1/2 cups milk
1/2 cup butter or margarine, cut into pieces
1/2 cup sour cream
1 package (8 oz) cream cheese, cut into cubes
1 teaspoon garlic salt
1/4 teaspoon pepper
4 cups Betty Crocker Potato Buds mashed potatoes (dry)
Gravy or chopped fresh parsley, if desired

Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix boiling water, milk, butter, sour cream and cream cheese with wire whisk until blended. Add garlic salt, pepper and mashed potatoes (dry); mix just until blended. Cover; cook on Low heat setting 1 hour 30 minutes, stirring once after 1 hour.

Before serving, stir potatoes. Serve immediately, or hold in slow cooker on Low heat setting up to 3 hours, stirring every 30 minutes. If potatoes become too thick, stir in additional milk, a couple tablespoons at a time. Serve with gravy or sprinkle with chopped parsley. Makes 12 servings (2/3 cup each)

Stove-Top Directions: In 4-quart Dutch oven, heat water, milk and butter to boiling. Stir in sour cream and cream cheese until blended. Remove from heat. Add garlic salt, pepper and mashed potatoes (dry); whip with fork just until moistened. If potatoes become to thick, stir in additional milk, a couple tablespoons at a time.

Slow Cooker Golden Fruit Chutney

1 can (20 ounces) pineapple chunks in juice or syrup, undrained
2 packages (6 ounces each) dried apricots, coarsely chopped (2 cups)
1 cup golden raisins
1/2 cup packed brown sugar
1/2 cup cider vinegar
1 1/2 teaspoons ground ginger
1 teaspoon ground mustard
1/8 teaspoon ground red pepper (cayenne)

Mix all ingredients in 2- to 3 1/2-quart slow cooker. Cover and cook on low heat setting 6 to 8 hours or until very thick. Cool about 2 hours. Spoon chutney into container. Cover and store in refrigerator up to 3 weeks or in freezer up to 2 months. Makes 4 1/2 cups

Slow Cooker Garlic and Mushroom Beef Roast

1 boneless beef rump or tip roast (3- to 4-lb)
1 teaspoon salt
2 cloves garlic, finely chopped
8 oz small whole fresh mushrooms
1/2 cup sun-dried tomatoes in oil, drained, chopped
1/2 cup Italian dressing

Spray 12-inch nonstick skillet with cooking spray. If beef roast comes in netting or is tied, do not remove. Sprinkle beef with salt and garlic. Place beef in skillet; cook over medium-high heat 5 to 6 minutes, turning occasionally, until brown on all sides.

Spray 4- to 5-quart slow cooker with cooking spray. Place mushrooms in cooker. Place beef on mushrooms. Spread tomatoes over beef. Pour dressing over mixture in cooker.

Cover; cook on low heat setting 9 to 11 hours. Remove beef from cooker; place on cutting board. Remove netting or strings; slice beef. Serve mushrooms and juices with beef. Makes 6 servings

Slow Cooker Mexican Beef Stew

2 lb beef stew meat
1 can (28 oz) diced tomatoes, undrained
1 cup frozen small whole onions (from 1-lb bag)
1 teaspoon chili powder
1 package (1 oz) Old El Paso taco seasoning mix
1 can (15 oz) black beans, drained, rinsed
1 can (11 oz) whole kernel corn with red and green peppers, drained

Mix beef, tomatoes, frozen onions and chili powder in 3 1/2- to 4-quart slow cooker. Cover and cook on low heat setting 9 to 11 hours or until beef is tender. Stir in taco seasoning mix, using wire whisk. Stir in black beans and corn. Cover and cook on high heat setting 15 to 30 minutes or until thickened. Makes 6 servings

Slow Cooker Wild Rice Soup

2 teaspoons vegetable oil
1 medium onion, chopped (1/2 cup)
2 medium stalks celery, diced (1 cup)
2 medium carrots, diced (1 cup)
1 cup diced smoked turkey (6 ounces)
1/2 cup uncooked wild rice
1 teaspoon dried tarragon leaves
1/4 teaspoon pepper
3 1/2 cups chicken broth (from 32-ounce carton)
1 can (12 ounces) evaporated milk
1/3 cup all-purpose flour
1 cup frozen sweet peas, thawed
2 tablespoons dry sherry, if desired

In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender. Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to 4-quart slow cooker. Pour broth over top.

Cover and cook on low heat setting 6 to 8 hours or until wild rice and vegetables are tender. Stir in peas last 15 minutes of cooking. Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened. Makes 6 servings

Slow Cooker Vegetable Rice Soup

2 cans (14 1/2 ounces each) vegetable broth
1 can (28 oz) crushed tomatoes, undrained
3 medium carrots, chopped (1 1/2 cups)
3 small zucchini, cut into 1/2-inch slices
1 medium yellow bell pepper, cut into 1/2-inch pieces
8 medium green onions, sliced (1/2 cup)
2 cloves garlic, finely chopped
2 cups shredded cabbage
2 teaspoons dried marjoram leaves
1 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked instant rice
1/4 cup chopped fresh basil leaves

In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice and basil. Cover and cook on low heat setting 6 to 8 hours or until vegetables are tender. Stir in rice. Cover and cook on low heat setting about 15 minutes or until rice is tender. Stir in basil. Makes 6 servings

Slow Cooker Cioppino

2 large onions, chopped (2 cups)
2 medium stalks celery, finely chopped (about 1 cup)
5 cloves garlic, finely chopped (about 2 1/2 teaspoons)
1 can (28 oz) diced tomatoes, undrained
1 bottle (8 oz) clam juice
1 can (6 oz) tomato paste
1/2 cup dry white wine or water
1 tablespoon red wine vinegar
1 tablespoon olive or vegetable oil
2 1/2 teaspoons Italian seasoning
1/4 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
1 dried bay leaf
1 lb firm-textured white fish, cut into 1-inch pieces
3/4 lb uncooked medium shrimp, peeled, deveined
1 can (6 1/2 oz) chopped clams with juice, undrained
1 can (6 oz) crabmeat, drained
1/4 cup chopped fresh parsley

In 5- to 6-quart slow cooker, mix all ingredients except fish, shrimp, clams, crabmeat and parsley. Cover; cook on High heat setting 3 to 4 hours.

Stir in fish, shrimp, clams and crabmeat. Reduce heat setting to low. Cover; cook 30 to 45 minutes longer or until fish flakes easily with fork. Remove bay leaf. Stir in parsley. Makes 8 servings