Back Of The Box - Slow Cooker

Slow Cooker Smoky Chipotle Soft Tacos

3 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1 Anaheim chile, chopped (1/3 cup)
3/4 cup chili sauce
1/2 cup mole sauce (from 9-oz container)
3 tablespoons chopped chipotle chiles in adobo sauce (from 7-oz can)
1 teaspoon ground cumin
3/4 teaspoon salt
18 Old El Paso flour tortillas (6 inch; from two 10.5-oz packages)
2 cups shredded Cheddar cheese (8 oz)
3 medium tomatoes, chopped (1 1/2 cups)

In 12-inch skillet, cook beef, onion and Anaheim chile over medium heat about 15 minutes, stirring occasionally, until beef is brown; drain.

In 3 to 4 quart slow cooker, mix beef mixture, chili sauce, mole sauce, chipotle chiles, cumin and salt. Cover; cook on low heat setting 6 to 7 hours. To serve, spoon 1/3 cup beef mixture onto each tortilla; top with cheese and tomatoes. Makes 18 tacos

Slow Cooker Tuscan Bean Soup

1 lb small red potatoes, cut into fourths (about 3 cups)
4 medium carrots, sliced (2 cups)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
2 cans (15 to 16 oz each) great northern beans, drained, rinsed
3 1/2 cups Progresso chicken broth (from 32-oz carton)
2 cups diced fully cooked ham
1 teaspoon Italian seasoning
1/2 teaspoon salt
2 tablespoons chopped fresh parsley
1 tablespoon olive or vegetable oil

In 3 to 4 quart slow cooker, mix all ingredients except parsley and oil. Cover: cook on low heat setting 8 to 10 hours. Stir in parsley and oil before serving. Makes 6 servings (1 1/2 cups each)

Slow Cooker Butternut Squash Soup

2 tablespoons butter or margarine
1 medium onion, chopped (1/2 cup)
1 butternut squash (2 lb), peeled, cubed
2 cups water
1/2 teaspoon dried marjoram leaves
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper (cayenne)
4 chicken bouillon cubes
1 package (8 oz) cream cheese, cubed

In 10-inch skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until crisp-tender. In 3 to 4 quart slow cooker, mix onion and remaining ingredients except cream cheese. Cover; cook on Low heat setting 6 to 8 hours.

In blender or food processor, place one-third to one-half of mixture at a time. Cover; blend on high speed until smooth. Return mixture to slow cooker. Stir in cream cheese. Cover; cook on low heat setting about 30 minutes longer or until cheese is melted, stirring with wire whisk until smooth. 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) Progresso 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

Slow Cooker Cranberry Baked Apples

4 large cooking apples
1/3 cup packed brown sugar
1/4 cup sweetened dried cranberries
1/2 cup cranberry-apple drink
2 tablespoons butter or margarine, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Chopped nuts, if desired

Core apples. Fill centers of apples with brown sugar and cranberries. Place apples in 5 to 6 quart slow cooker. In small bowl, mix cranberry-apple drink and butter; pour over apples. Sprinkle with cinnamon and nutmeg.

Cover; cook on low heat setting 4 to 6 hours. To serve, spoon apples into dessert dishes. Spoon sauce over apples. Sprinkle with nuts. Makes 4 servings

Slow Cooker Curried Sweet Potato and Lentil Stew

3 cups pieces (1 inch) peeled dark-orange sweet potatoes
1 small onion, finely chopped (1/4 cup)
1 1/2 cups ready-to-eat baby-cut carrots
3/4 cup dried lentils, sorted, rinsed
2 teaspoons olive or vegetable oil
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon finely chopped gingerroot
1 clove garlic, finely chopped
1 can (14 oz) vegetable broth or 1 3/4 cups Progresso chicken broth (from 32-oz carton)
1 1/2 cups Green Giant Valley Fresh Steamers frozen cut green beans, thawed
1/2 cup plain fat-free yogurt

In 3 to 4 quart slow cooker, mix sweet potatoes, onion, carrots and lentils. In 8-inch skillet, heat oil over medium heat. Add curry powder, cumin, salt, pepper, gingerroot and garlic; cook 1 minute, stirring constantly. Stir in broth. Pour mixture into slow cooker; stir.

Cover; cook on low heat setting 5 to 6 hours. Increase heat setting to high. Stir in green beans. Cover; cook about 15 minutes longer or until green beans are crisp-tender. Serve topped with yogurt. Makes 6 servings

Slow Cooker Spiced Cranberry-Apple Cider

1/3 cup packed brown sugar
2 teaspoons whole allspice
4 sticks cinnamon (3 inch)
1 bottle (48 oz) apple cider (6 cups)
1 bottle (48 oz) cranberry juice cocktail (6 cups)

In 4 to 5 quart slow cooker, mix all ingredients. Cover; cook on low heat setting 4 to 6 hours. Before serving, remove allspice and cinnamon. Makes 24 servings (1/2 cup each)

Slow Cooker Turkey Breast Stuffed with Wild Rice and Cranberries

4 cups cooked wild rice
3/4 cup finely chopped onion (1 large)
1/2 cup sweetened dried cranberries
1/3 cup slivered almonds
2 medium cooking apples, peeled or unpeeled, coarsely chopped (2 cups)
1 boneless whole turkey breast (4 to 5 lb), thawed if frozen

In large bowl, mix all ingredients except turkey. Cut turkey into slices at 1-inch intervals about three-fourths of the way through, forming deep pockets.

In 3 to 4 quart slow cooker, place turkey. Stuff pockets with wild rice mixture. Place remaining rice mixture around edge of slow cooker.

Cover; cook on low heat setting 8 to 9 hours or until juice of turkey is clear when center of thickest part is cut. Thermometer inserted in center of stuffing should read 165°. Makes 10 servings

Slow Cooker White Chocolate Bread Pudding

6 cups French bread cubes
1 package (6 oz) white chocolate baking bar, coarsely chopped
1 cup fat-free egg product
3/4 cup warm water
1 teaspoon vanilla
1 can (14 oz) sweetened condensed milk (not evaporated)

Spray inside of 3- to 4-quart slow cooker with cooking spray. Place bread cubes in slow cooker. Sprinkle with baking bar. In small bowl, mix remaining ingredients; pour over bread cubes and baking bar.

Cover; cook on low heat setting 3 hours 30 minutes to 4 hours or until toothpick inserted in center comes out clean. Serve warm. Makes 8 servings

Slow Cooker Easy Multi-Bean Soup

8 3/4 cups Progresso chicken broth (from three 32-oz cartons) or 5 cans (14 oz each) vegetable broth
1 package (16 to 20 oz) 15- or 16-dried bean soup mix (2 1/4 cups), sorted, rinsed
4 medium carrots, chopped (2 cups)
3 medium stalks celery, chopped (1 1/2 cups)
1 large onion, chopped (1 cup)
2 tablespoons tomato paste
1 teaspoon salt
1 teaspoon Italian seasoning
1/2 teaspoon pepper
2 cups Progresso diced tomatoes, undrained (from 28-oz can)

In 5 to 6 quart slow cooker, mix all ingredients except tomatoes. Cover; cook on low heat setting 8 to 10 hours. Stir in tomatoes. Increase heat setting to High. Cover; cook about 15 minutes or until hot. Makes 12 servings

Slow Cooker Italian Chicken-Lentil Soup

1 lb boneless skinless chicken thighs
1 medium onion, chopped (1/2 cup)
1 medium zucchini, chopped (2 cups)
4 medium carrots, sliced (2 cups)
1 cup dried lentils (8 oz), sorted, rinsed
4 1/2 cups Progresso chicken broth (from two 32-oz cartons)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sliced fresh mushrooms (3 oz)
1 can (28 oz) Progresso diced tomatoes, undrained
1/4 cup chopped fresh or 1 tablespoon dried basil leaves
Shredded Parmesan cheese, if desired

Remove fat from chicken. In 3 1/2- to 4-quart slow cooker, mix onion, zucchini, carrots, lentils, broth, salt and pepper. Add chicken. Cover; cook on low heat setting 5 to 6 hours.

Remove chicken from slow cooker. Use 2 forks to pull chicken into shreds. Return chicken to slow cooker. Stir in mushrooms and tomatoes. Cover; cook on low heat setting about 15 minutes or until thoroughly heated. Sprinkle with basil. Serve with cheese. Makes 6 servings

Slow Cooker Mexican Pork

1 lb boneless pork loin roast, cut into 1-inch pieces
2 1/4 cups Old El Paso Thick 'n Chunky salsa (from 24-oz jar)
1 can (4.5 oz) Old El Paso chopped green chiles, drained
1 can (15 oz) Progresso black beans, drained, rinsed
1 cup shredded Monterey Jack cheese (4 oz), if desired

In 3 1/2- to 4-quart slow cooker, mix pork, salsa and chiles. Cover; cook on low heat setting 6 to 8 hours. Stir in beans. Cover; cook on low heat setting about 5 minutes or until beans are hot. Sprinkle with cheese. Makes 4 servings

Slow Cooker Pizza Pork Chops

6 pork loin chops, 1 inch thick (about 2 1/4 lb)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 medium onion, chopped (1/2 cup)
2 cups tomato pasta sauce
4 cups cooked orzo
1 cup shredded mozzarella cheese (4 oz)

Remove excess fat from pork. Sprinkle pork with salt and pepper. In 12-inch skillet, heat oil over medium-high heat. Add pork; cook about 5 minutes, turning once, until brown. Place pork in 3 1/2- to 4-quart slow cooker.

Sprinkle onion over pork. Add pasta sauce. Cover; cook on low heat setting 4 to 6 hours. Place orzo on platter. Top with pork and sauce. Sprinkle with cheese. Makes 6 servings

Slow Cooker Pulled Jerk Pork Sandwiches

1 boneless pork shoulder (2 1/2 lb)
1 tablespoon Jamaican jerk seasoning (dry)
1/4 teaspoon dried thyme leaves
1 medium onion, chopped (1/2 cup)
1 cup cola
2 cups barbecue sauce
8 sandwich buns or flour tortillas (8 to 10 inch)

Spray 3 1/2- to 4-quart slow cooker with cooking spray. Remove fat from pork. Rub jerk seasoning over pork; sprinkle with thyme. Place pork in slow cooker. Sprinkle with onion. Pour cola over pork.

Cover; cook on low heat setting 8 to 10 hours. Remove pork from slow cooker; reserve 1/2 cup juices. Use 2 forks to pull pork into shreds. Place pork in slow cooker. Stir in barbecue sauce and reserved juices. Increase heat setting to high. Cover; cook 30 to 45 minutes or until thoroughly heated. Spoon filling onto buns. Makes 8 servings

Slow Cooker Split Pea and Yam Soup

7 cups water
3/4 teaspoon salt
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
2 small yams (3/4 lb), peeled, cut into 1/2-inch pieces
1 medium potato, peeled, cut into 1/2-inch pieces (1 cup)
1 medium onion, finely chopped (1/2 cup)
1 package (16 oz) dried yellow split peas (2 1/4 cups)
1 package (6 oz) sliced Canadian-style bacon, coarsely chopped

In 3 1/2- to 4-quart slow cooker, mix all ingredients. Cover; cook on low heat setting 8 to 9 hours. Stir well before serving. Makes 8 servings

Slow Cooker White Chicken Chili

6 skinless chicken thighs (1 1/2 lb)
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 3/4 cups Progresso chicken broth (from 32-oz carton)
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon red pepper sauce
2 cans (15 to 16 oz each) great northern beans, drained, rinsed
1 can (11 oz) Green Giant Niblets white shoepeg corn, drained
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro

Remove excess fat from chicken. In 3 1/2- to 4-quart slow cooker, mix onion, garlic, broth, cumin, oregano, salt and pepper sauce. Add chicken. Cover; cook on low heat setting 4 to 5 hours.

Remove chicken from slow cooker. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro. Cover; cook on low heat setting 15 to 20 minutes or until beans and corn are hot. Makes 8 servings

Slow Cooker Garlic Pork Roast and Sweet Potatoes

1 boneless pork loin roast (3 1/2 lb)
1 tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
4 cups 1-inch pieces peeled dark-orange sweet potatoes
1 medium onion, sliced
6 cloves garlic, peeled
1 cup Progresso chicken broth (from 32-oz carton)

If pork roast comes in netting or is tied, remove netting or strings. Remove fat from pork. In 10-inch skillet, heat oil over medium-high heat. Sprinkle salt and pepper over pork. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides.

In 4 to 5 quart slow cooker, place sweet potatoes, onion and garlic. Place pork on vegetables. Pour broth over pork. Cover; cook on low heat setting 8 to 10 hours. Makes 8 servings

Slow Cooker Caribbean Spiced Ribs

3 lb pork loin back ribs
2 tablespoons dried minced onion
1 teaspoon ground mustard
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon garlic powder
1 medium onion, sliced
1/2 cup water
1 1/2 cups barbecue sauce

Spray inside of 5 to 6 quart slow cooker with cooking spray. Remove inner skin from ribs if desired. In small bowl, mix dried minced onion, mustard, red pepper, allspice, cinnamon and garlic powder. Rub mixture into ribs. Cut ribs into 4-inch pieces. Layer ribs and sliced onion in slow cooker. Pour water over ribs.

Cover; cook on Low heat setting 8 to 9 hours. Remove ribs from cooker; drain and discard liquid from cooker. Pour barbecue sauce into shallow bowl; dip ribs into sauce. Return ribs to cooker. Pour any remaining sauce over ribs. Cover; cook on low heat setting 1 hour longer. Makes 6 servings

Slow Cooker Glazed Pork Roast with Carrots and Corn

1 boneless pork shoulder roast (3 lb)
1 bag (1 lb) ready-to-eat baby-cut carrots
1/2 cup barbecue sauce
1/4 cup honey
3 tablespoons balsamic vinegar
1 teaspoon seasoned salt
2/3 cup barbecue sauce
1/4 cup Gold Medal all-purpose flour
1 cup Green Giant Valley Fresh Steamers Niblets frozen corn

If pork roast comes in netting or is tied, remove netting or strings. Remove fat from pork. In 3 to 4 quart slow cooker, place pork. Arrange carrots around and on top of pork. In small bowl, mix 1/2 cup barbecue sauce, the honey, vinegar and seasoned salt; pour over pork and carrots.

Cover; cook on low heat setting 8 to 10 hours. Remove pork and vegetables from cooker; place on serving platter. Cover to keep warm.

In small bowl, mix 2/3 cup barbecue sauce and the flour; gradually stir into juices in cooker. Increase heat setting to high. Cover; cook about 15 minutes, stirring occasionally, until thickened. Stir in corn. Cover; cook 5 minutes longer. Serve sauce over pork and vegetables. Makes 6 servings

Slow Cooker Salsa Chili

1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
2 cups Old El Paso Thick 'n Chunky salsa
1 can (15 oz) tomato sauce
1 can (4.5 oz) Old El Paso chopped green chiles
2 teaspoons chili powder
1 can (15 to 16 oz) pinto beans, drained, rinsed
Shredded Cheddar cheese, if desired
Sliced green onions, if desired

In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. In 3 to 4 quart slow cooker, mix beef mixture and remaining ingredients except beans.

Cover; cook on low heat setting 8 to 10 hours. Stir in beans. Cover; cook on low heat setting about 5 minutes longer or until beans are hot. Top with cheese and onions. Makes 6 servings

Slow Cooker Barbecued Beans and Polish Sausage

2 cans (15.5 oz each) Green Giant great northern beans, drained, rinsed
2 cans (15 oz each) Progresso black beans, drained, rinsed
1 large onion, chopped (1 cup)
1 cup barbecue sauce
1/4 cup packed brown sugar
1 tablespoon ground mustard
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
1 ring (1 to 1 1/4 lb) fully cooked smoked Polish sausage

Spray 3 to 4 quart slow cooker with cooking spray. Mix all ingredients except sausage in cooker. Place sausage ring on bean mixture. Cover; cook on low heat setting 5 to 6 hours. Makes 6 servings

Slow Cooker Colombian Beef and Sweet Potato Stew

1 lb boneless beef chuck
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons olive or vegetable oil
3 cups 1-inch pieces peeled sweet potatoes
2 teaspoons finely chopped garlic
2 whole cloves
1 dried bay leaf
1 stick cinnamon
1 large onion, cut into eighths
1 can (28 oz) Progresso whole peeled tomatoes with basil (Italian style), undrained
8 dried apricots, cut in half
Chopped fresh parsley, if desired

Remove excess fat from beef. Cut beef into 1-inch pieces. Sprinkle beef with salt and pepper. In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil about 5 minutes, stirring occasionally, until brown.

In 4 to 5 quart slow cooker, mix beef and remaining ingredients except apricots and parsley. Cover; cook on low heat setting 6 to 8 hours or until beef is tender.

Stir in apricots. Cover; cook on low heat setting about 15 minutes or until apricots are softened. Discard cloves, bay leaf and cinnamon stick. Sprinkle stew with parsley. Makes 6 servings

Slow Cooker Garlic-Spiked Turkey Breast

1 bone-in turkey breast (6 1/2 lb), thawed if frozen
6 cloves garlic, thinly sliced
1/4 cup grated lemon peel (from 3 medium or 2 large lemons)
2 tablespoons chopped fresh parsley
1 1/2 teaspoons lemon-pepper seasoning salt
1 tablespoon olive or vegetable oil
1 cup loosely packed fresh basil leaves
3 tablespoons olive or vegetable oil
1 cup mayonnaise or salad dressing

Remove gravy packet or extra parts from turkey breast. Remove skin from turkey. Using small paring knife, make cuts, 1/4 to 1/2 inch deep and 1/4 to 1/2 inch wide, in top of turkey. Insert garlic slices into cuts.

In small bowl, mix lemon peel, parsley and lemon-pepper seasoning salt; rub onto turkey. In 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Add turkey; cook in oil until brown on all sides.

In 5 to 6 quart slow cooker, place turkey and any drippings. Cover; cook on low heat setting 8 to 9 hours. In food processor, place basil and 3 tablespoons oil. Cover; process until basil is chopped. Add mayonnaise. Cover; process until smooth. Serve sliced turkey with mayonnaise mixture. Makes 12 servings

Slow Cooker Pepper Steak

1 1/2 lb boneless beef round steak
2 medium onions, cut into 1/4-inch slices
1 clove garlic, finely chopped
1/2 teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger
1 cup Progresso beef flavored broth (from 32-oz carton)
3 tablespoons soy sauce
2 tablespoons cornstarch
1/4 cup cold water
2 medium green bell peppers, cut into 3/4-inch strips
2 medium tomatoes, cut into eighths
6 cups hot cooked rice

Remove fat from beef. Cut beef into 6 serving pieces. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 8 minutes, turning once, until brown.

In 3- to 4-quart slow cooker, layer beef, onions, garlic and gingerroot. In small bowl, mix broth and soy sauce; pour over beef. Cover; cook on low heat setting 7 to 9 hours or until beef is tender.

In small bowl, mix cornstarch and water; gradually stir into beef mixture. Stir in bell peppers. Increase heat setting to high. Cover; cook 10 to 12 minutes or until slightly thickened. Stir in tomatoes. Cover; cook about 3 minutes longer or just until tomatoes are thoroughly heated. Serve over rice. Makes 6 servings

Slow Cooker Salsa Swiss Steak with Noodles

1 boneless beef round steak (3 lb), cut into 12 serving pieces
1 jar (16 oz) Old El Paso Thick 'n Chunky salsa
1 envelope (about 1 oz) brown gravy mix
1 bag (16 oz) frozen home-style egg noodles

In 3- to 4-quart slow cooker, place beef pieces. In small bowl, mix salsa and gravy mix; pour over beef. Cover; cook on low heat setting 8 to 10 hours. About 15 minutes before serving, cook and drain noodles as directed on package. Serve beef and sauce over noodles. Makes 6 servings