Back Of The Box - Slow Cooker

Slow Cooker Hearty Pork Stew

1 1/2 pounds pork boneless loin, cut into 1-inch cubes
3 medium carrots, cut into 1/4-inch slices (1 1/2 cups)
1 medium onion, chopped (1/2 cup)
1 carton (32 ounces) chicken broth (4 cups)
2 cups 1/2-inch diced peeled parsnips
1 1/2 cups 1-inch cubes peeled butternut squash
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons all-purpose flour
3 tablespoons butter or margarine, softened

Mix all ingredients except flour and butter in 3 1/2- to 6-quart slow cooker. Cover and cook on low heat setting 6 to 7 hours (or high heat setting 3 to 4 hours) or until pork is no longer pink and vegetables are tender.

Mix flour and butter. Gently stir flour mixture, 1 spoonful at a time, into pork mixture until blended. Cover and cook on high heat setting 30 to 45 minutes, stirring occasionally, until thickened. Makes 6 servings

Slow Cooker Vegetable Minestrone

4 cups chicken broth (from 32-oz carton)
4 cups tomato juice
1 tablespoon dried basil leaves
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
2 medium carrots, sliced (1 cup)
2 medium celery stalks, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 cup sliced fresh mushrooms (3 ounces)
2 garlic cloves, finely chopped
1 can (28 oz) diced tomatoes, undrained
1 1/2 cups uncooked rotini pasta (4 1/2 oz)
Shredded Parmesan cheese, if desired

Mix all ingredients except pasta and cheese in 4- to 5-quart slow cooker. Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender. Stir in pasta. Cover and cook on high heat setting 15 to 20 minutes or until pasta is tender. Sprinkle each serving with cheese. Makes 12 servings

Slow-Cooked Hungarian Stew

1 (2-lb.) lean boneless beef chuck roast, cut into 3/4- inch pieces
2 cups fresh baby carrots
1 medium onion, sliced
1 medium green bell pepper, sliced
1/3 cup all-purpose flour
3 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1/2 cup chili sauce
1 3/4 cups Progresso beef flavored broth (from 32-oz. carton)
2 cups sliced fresh mushrooms
1 (16-oz.) pkg. (10 cups) uncooked wide egg noodles
1 (8-oz.) container sour cream
2 tablespoons chopped fresh parsley

In 3 1/2 to 4-quart slow cooker, combine beef, carrots, onion and bell pepper. Add flour, paprika, salt, thyme and pepper; toss beef and vegetables to coat. Add chili sauce and broth; mix well.

Cover; cook on low setting for 7 to 8 hours or until beef is tender. Add mushrooms; mix well. Cover; cook an additional 20 to 30 minutes or until mushrooms are tender. Meanwhile, cook noodles to desired doneness as directed on package. Drain. Stir sour cream into stew until well mixed. To serve, spoon noodles into shallow bowls. Top with stew; sprinkle with parsley. Makes 6 servings

Slow-Cooked Corned Beef and Cabbage Dinner

Dinner
2 lb. small red potatoes
1 1/2 cups fresh baby carrots
1 medium onion, cut into 8 wedges
1 (2 to 2 1/2-lb.) corned beef brisket with seasoning packet
2 cups apple juice
Water
8 thin wedges cabbage

Horseradish Sauce
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons prepared horseradish
2 teaspoons Dijon mustard

Place potatoes, carrots and onion in 5 to 6 1/2-quart slow cooker. Top with corned beef brisket; sprinkle with contents of seasoning packet. Add apple juice and enough water to just cover brisket. Cover; cook on low setting for 10 to 12 hours.

About 40 minutes before serving, remove beef from slow cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in slow cooker. Increase heat setting to high; cover and cook an additional 30 to 35 minutes or until cabbage is crisp-tender.

Meanwhile, in small bowl, combine all horseradish sauce ingredients; mix well. To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from slow cooker. Serve corned beef and vegetables with sauce. Makes 6 servings