Back Of The Box - Slow Cooker

Slow Cooker Sloppy Joes

2 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1/4 cup water
3 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon red pepper sauce
1 bottle (12 oz) chili sauce
10 oz tortilla chips or 10 sandwich buns

In 12-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. In 3 to 4 quart slow cooker, mix beef and remaining ingredients except tortilla chips. Cover; cook on Low heat setting 4 to 6 hours. Serve over tortilla chips or in buns. Makes 10 servings

Slow Cooker Chicken Chow Mein

8 boneless skinless chicken thighs (about 1 1/2 lb)
1 tablespoon vegetable oil
2 medium carrots, sliced diagonally (1 cup)
2 medium stalks celery, coarsely chopped (1 cup)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 cup Progresso chicken broth (from 32-oz carton)
2 tablespoons soy sauce
1/2 teaspoon finely chopped gingerroot
2 tablespoons cornstarch
3 tablespoons cold water
1 cup fresh broccoli florets
1 cup fresh snow pea pods
6 cups chow mein noodles

Remove any fat from chicken. Cut chicken into 1-inch pieces. In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook about 5 minutes, turning once, until brown.

In 3 to 4 quart slow cooker, place carrots, celery, onion and garlic. Add chicken. Mix broth, soy sauce and gingerroot; pour over chicken.

Cover; cook on low heat setting 6 to 8 hours. In small bowl, mix cornstarch and water until smooth; stir into chicken mixture. Stir in broccoli and pea pods. Increase heat setting to high; cover and cook 15 minutes. Serve over noodles. Makes 4 servings

Slow Cooker Corned Beef Brisket

1 large sweet onion (Bermuda, Maui or Spanish), sliced
1 well-trimmed corned beef brisket (3 to 3 1/2 lb)
3/4 teaspoon crushed red pepper flakes
1 cup Progresso reduced-sodium chicken broth (from 32-oz carton)
1 tablespoon Worcestershire sauce
1/2 cup sour cream
1 tablespoon cream-style prepared horseradish
2 tablespoons chopped fresh parsley

In 5 to 6 quart slow cooker, place onion. Thoroughly rinse beef; discard seasoning packet. Place beef on onion; sprinkle with red pepper flakes. Mix broth and Worcestershire sauce; pour over beef. Cover; cook on low heat setting 8 to 9 hours. Makes 8 servings

Slow Cooker Tangy Italian Beef Sandwiches

1 boneless beef sirloin tip roast (3 to 4 lb), trimmed of fat
1/4 cup packed brown sugar
1 bottle (16 oz) Italian dressing
2 teaspoons Italian seasoning
12 burger buns, split

Spray inside of 3 to 4 quart slow cooker with cooking spray. If beef is tied, remove strings or netting. Place beef in cooker. Sprinkle with brown sugar. Pour dressing over beef.

Cover and cook on low heat setting 10 to 12 hours. Remove beef from cooker; place on cutting board. Shred beef, using 2 forks. Return beef to cooker; add Italian seasoning and mix well. Using slotted spoon to remove beef from cooker, fill each bun with about 1/3 cup beef. Serve with remaining juices. Makes 12 sandwiches

Grilled Slow-Cooker 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 cloves garlic, finely 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. Layer 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. Heat coals or gas grill. Place ribs on grill. Brush with barbecue sauce. Cover and grill 4 to 6 inches from medium heat 15 minutes. Makes 6 servings

Slow Cooker Beef Stroganoff

2 pounds beef stew meat
1 cup chopped onion
1 can (10 3/4 ounces) condensed cream of golden mushroom soup
1 can (10 3/4 ounces) condensed cream of onion soup
1 jar (6 ounces) Green Giant sliced mushrooms, drained
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed
1 container (8 ounces) sour cream
6 cups hot cooked noodles or rice

In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender. Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles. Makes 8 servings

Slow Cooker Cheesy Ravioli Casserole

1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1 large clove garlic, finely chopped
1 can (26 ounces) four cheese-flavored spaghetti sauce
1 can (15 ounces) tomato sauce
1 teaspoon Italian seasoning
2 packages (25 ounces each) frozen beef-filled ravioli
2 cups shredded mozzarella cheese (8 ounces)
1/4 cup chopped fresh parsley

In 10-inch skillet, heat oil over medium heat. Cook onion and garlic in oil about 4 minutes, stirring occasionally, until onion is tender. Stir in spaghetti sauce, tomato sauce and Italian seasoning.

Place 1 cup of the sauce mixture in bottom of 5 to 6 quart slow cooker. Add 1 package frozen ravioli; top with 1 cup of the cheese. Top with remaining package of ravioli; top with remaining 1 cup cheese.

Pour remaining sauce mixture over top. Cover and cook on low heat setting 5 to 7 hours or until ravioli are tender. Sprinkle with parsley. Makes 12 servings

Slow Cooker Couscous-Stuffed Peppers

4 large bell peppers
1/2 pound ground beef
1/2 cup chopped onion
1 large clove garlic, finely chopped
1 can (15 ounces) tomato sauce
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper (cayenne)
2/3 cup uncooked couscous
1/2 cup water
Pine nuts, if desired
Fresh cilantro, if desired

Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. In 10-inch skillet, cook beef, onion and garlic over medium-high heat about 5 minutes, stirring occasionally, until beef is brown; drain. Stir in tomato sauce, cumin, salt, cinnamon and red pepper.

Stir in couscous. Divide beef mixture evenly among peppers. Pour water into 4 1/2 to 6 quart slow cooker; stand peppers upright in cooker. Cover and cook on low heat setting 5 to 7 hours or until peppers are tender. Garnish with pine nuts and cilantro. Makes 4 servings

Slow Cooker Cowboy Stew

1 1/4 pounds beef stew meat
4 potatoes, unpeeled, cut into 1-inch pieces
1/2 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1 can (28 ounces) baked beans in barbecue sauce

In 3 1/2- to 4-quart slow cooker, mix beef, potatoes, onion, salt and pepper. Spread beans over beef mixture. Cover and cook on low heat setting 8 to 10 hours or until beef is tender. Makes 6 servings

Slow Cooker Creamy Herbed Chicken Stew

2 cups baby-cut carrots
2 Yukon Gold potatoes, cut into 1 1/2-inch pieces
1/2 cup chopped onion
1/2 cup sliced celery
1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound boneless skinless chicken thighs
1 1/2 cups Progresso chicken broth (from 32-ounce carton)
1 cup snap pea pods
1/2 cup whipping (heavy) cream
1/4 cup Gold Medal all-purpose flour

Place carrots, potatoes, onion and celery in 3 1/2 to 5 quart slow cooker. Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top.

Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is clear when center of thickest part is cut and vegetables are tender. Add pea pods; cook 5 to 10 minutes or until crisp-tender.

Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon. Cover with aluminum foil; keep warm. Increase cooker to high heat setting. Mix whipping cream, flour and remaining thyme; stir into liquid in cooker. Cover and cook about 10 minutes or until thickened. Pour over chicken and vegetables. Makes 4 servings

Slow Cooker Tamale Pie

1/2 pound lean ground beef
1 medium onion, chopped (1/2 cup)
2 cups Progresso red kidney beans (from 19-oz can), drained, rinsed
1 can (10 ounces) Old El Paso enchilada sauce
1 pouch (6.5 ounces) Betty Crocker cornbread & muffin mix
1/3 cup milk
2 tablespoons margarine or butter, melted
1 egg
1/2 cup shredded Colby-Monterey Jack cheese (2 ounces)
1 can (4.5 ounces) Old El Paso chopped green chiles, undrained
1/4 cup sour cream
4 medium green onions, chopped (1/4 cup)

In 12-inch nonstick skillet, cook beef and onion over medium heat about 5 minutes, stirring occasionally, until beef is brown; drain. Stir in beans and enchilada sauce.

Place beef mixture in 3 1/2- to 4 1/2-quart slow cooker. In medium bowl, stir cornbread mix, milk, margarine and egg just until moistened (batter will be lumpy). Stir cheese and chiles into batter. Spoon over beef mixture in slow cooker.

Cover and cook on low heat setting 5 to 6 hours or until toothpick inserted in center of cornbread comes out clean. Serve with sour cream and green onions. Makes 4 servings

Slow Cooker Salsa Chicken

8 boneless skinless chicken thighs
1 teaspoon salt
1 tablespoon vegetable oil
1/2 cup Old El Paso Thick 'n Chunky salsa
1 can (15 oz) Progresso black beans, drained, rinsed
1 can (11 ounces) Green Giant Niblets whole kernel sweet corn, drained
2 tablespoons chopped fresh cilantro

Sprinkle chicken with salt. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes, turning once, until brown.

In 3 1/2- to 5-quart slow cooker, mix salsa, beans and corn. Top with chicken. Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is clear when center of thickest part is cut (180°). Sprinkle chicken thighs and vegetable mixture with cilantro. Makes 4 servings

Slow Cooker North Woods 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 Progresso chicken broth (from 32-ounce carton)
1 can (12 ounces) evaporated milk
1/3 cup Gold Medal all-purpose flour
1 cup Green Giant Valley Fresh Steamers 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 Herbed Turkey and Wild Rice Casserole

6 slices bacon, cut into 1/2-inch pieces
1 pound turkey breast tenderloins, cut into 3/4-inch pieces
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
3 1/2 cups Progresso chicken broth (from 32-ounce carton)
1 can (10 3/4 ounces) condensed cream of chicken soup
1/4 teaspoon dried marjoram leaves
1/8 teaspoon pepper
1 1/4 cups uncooked wild rice, rinsed and drained

In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Stir in turkey. Cook 3 to 5 minutes, stirring occasionally, until turkey is brown. Stir in onion, carrot and celery. Cook 2 minutes, stirring occasionally; drain.

In 3 1/2- to 6-quart slow cooker, beat 1 can of the broth and the soup with wire whisk until smooth. Stir in remaining can of broth, the marjoram and pepper. Stir in turkey mixture and wild rice.

Cover and cook on high heat setting 30 minutes. Reduce heat to low setting. Cook 6 to 7 hours or until rice is tender and liquid is absorbed. Makes 6 servings

Slow Cooker Fruit-Stuffed Pork Roast

1 boneless pork loin roast (2 pounds)
2 tablespoons Dijon mustard
1 tablespoon butter or margarine, melted
1 cup prepared (moistened) stuffing
1 cup diced dried fruit and raisin mixture
1/4 cup packed brown sugar
1 tablespoon vegetable oil
1/2 cup apple juice or cider
1/4 teaspoon salt
1/8 teaspoon pepper

Cut horizontally down center length of pork to within 3/4 inch of opposite side. Open flat. From center, cut horizontally to within 3/4 inch from left side edge. Turn pork; repeat cutting to other side; open flat. If pork is thicker than 3/4 inch, cover pork with plastic wrap and pound until about 3/4-inch thickness. Remove plastic wrap.

Mix mustard and butter. Spread half of mustard mixture on inside surfaces of pork. Mix stuffing and fruit; spread over mustard-coated surfaces. Roll roast; tie with kitchen twine. Spread remaining mustard mixture over outside of roast; rub with brown sugar.

In 12-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil until brown on all sides. Place pork in 4 1/2- to 6-quart slow cooker. Pour apple juice into skillet; cook 2 to 3 minutes to dissolve any caramelized juices in bottom of skillet.

Stir in salt and pepper; pour over pork. Cook on low heat setting 6 to 8 hours or until meat thermometer inserted into center of pork reads 160°. Makes 6 servings

Slow Cooker Vegetable Rice Soup

2 cans (14 1/2 ounces each) vegetable broth
1 can (28 oz) Progresso recipe ready 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 7 servings

Slow Cooker Winter Vegetable Stew

1 can (28 oz) Progresso diced tomatoes with Italian herbs, undrained
4 medium red potatoes, cut into 1/2-inch pieces
4 medium stalks celery, cut into 1/2-inch pieces (2 cups)
3 medium carrots, cut into 1/2-inch pieces (1 1/2 cups)
2 medium parsnips, peeled and cut into 1/2-inch pieces
2 medium leeks, cut into 1/2-inch pieces
1 can (14 oz) vegetable broth or 1 3/4 cups Progresso chicken broth (from 32-oz carton)
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
3 tablespoons cornstarch
3 tablespoons cold water

Place all ingredients except cornstarch and water in 4- to 5-quart slow cooker. Cover and cook on low heat setting 8 to 10 hours or until vegetables are tender.

Mix cornstarch and water; gradually stir into stew until blended. Cover and cook on high heat setting about 20 minutes, stirring occasionally, until thickened. Makes 8 servings

Slow Cooker Yellow Split Pea Soup with Canadian Bacon

8 cups water
1 package (1 pound) dried yellow split peas, sorted and rinsed
3 medium carrots, diced (1 1/2 cups)
1 medium onion, chopped (1/2 cup)
1 medium stalk celery, chopped (1/2 cup)
1 cup diced Canadian-style bacon (5 ounces)
1 teaspoon salt
1 teaspoon dried thyme leaves
1/4 teaspoon dried rosemary leaves, crumbled
1/4 teaspoon pepper

In 3 1/2- to 4-quart slow cooker, mix all ingredients. Cover and cook on low heat setting 8 to 10 hours or until peas and vegetables are tender.

Place 2 cups of the soup in blender or food processor. Cover and blend on medium speed until smooth; pour into bowl. Repeat with 2 more cups soup. Stir all blended soup into soup in slow cooker. Makes 8 servings

Slow Cooker Ham with Currant-Cherry Sauce

1 1/2 cups cherry preserves
1/4 cup balsamic vinegar
1/2 teaspoon ground mustard
1/2 teaspoon ground ginger
6- to 8-pound fully cooked bone-in ham
1/2 cup dried currants
2 teaspoons grated lemon peel
1 tablespoon chopped fresh chives

Mix preserves, vinegar, mustard and ginger in 2-cup glass measuring cup. Place ham in 6-quart slow cooker, trimming ham if necessary to fit. Brush ham with about 1/4 cup of the preserves mixture. Refrigerate remaining preserves mixture while ham cooks.

Cover and cook ham on Low heat setting 7 to 8 hours. About 20 minutes before ham is done, microwave remaining preserves mixture uncovered on high 4 minutes. Stir in currants and lemon peel; microwave uncovered on high about 3 minutes or until mixture just begins to boil.

Stir in chives. Cool about 10 minutes. Remove ham from cooker. Slice ham; place on serving platter. Serve sauce with ham. Makes 12 servings

Slow Cooker Beefy French Onion Soup

7 small onions, cut in half and thinly sliced (7 cups)
1 tablespoon butter or margarine, melted
2 tablespoons sugar
2 dried bay leaves
1 1/2 pounds beef stew meat
3 cans (10 1/2 ounces each) condensed beef consommé
1/4 cup dry sherry or apple juice
1 cup apple juice
1/4 teaspoon dried thyme leaves
8 slices (1/2 inch thick) French bread, toasted
2 cups shredded Swiss cheese (8 ounces)

Toss onions, butter and sugar in 5- to 6-quart slow cooker. Top with bay leaves and beef. Cover and cook on Low heat setting 9 to 10 hours or until onions are deep brown.

Stir in beef consommé, sherry, apple juice and thyme. Increase heat setting to High. Cover and cook 10 minutes or until hot. Remove bay leaves.

To serve, spoon into ovenproof soup bowls and top each serving with slice of toast and 1/4 cup cheese. If desired, broil with tops 6 inches from heat 3 to 5 minutes or until cheese is bubbly and begins to brown. Makes 8 servings (1 cup each)

Slow Cooker Reuben Sandwiches

1 package (2 pounds) refrigerated sauerkraut
1 package (2 to 3 pounds) corned beef brisket
1 cup Thousand Island dressing
16 slices pumpernickel rye bread, toasted
8 slices (1 ounce each) Swiss cheese

Place sauerkraut in 3- to 4-quart slow cooker. Place beef brisket on sauerkraut. (If brisket includes packet of spices, sprinkle spices over brisket.) Cover and cook on Low heat setting 9 to 11 hours.

Remove beef from cooker; place on cutting board. Cut beef into slices. To serve, spread 1 tablespoon dressing on each toast slice. Using slotted spoon to remove sauerkraut from cooker, top 8 slices toast with 1/2 cup sauerkraut each. Top sauerkraut with beef slices and cheese slice. Top with remaining toast. Makes 8 sandwiches

Slow Cooker Upside-Down Chicken Pot Pie

1 1/4 pounds boneless skinless chicken thighs
1 tablespoon instant chopped onion
1 dried bay leaf
1/4 teaspoon pepper
1 jar (18 oz) chicken gravy
2 medium celery stalks, cut into 1/2-inch slices
2 1/4 cups Original Bisquick mix
2/3 cup milk
1 bag (12 oz) Green Giant Valley Fresh Steamers frozen mixed vegetables

Place chicken in 3 1/2- to 4-quart slow cooker. Top with onion, bay leaf, pepper and gravy. Place celery on gravy. Cover and cook on low heat setting 8 to 10 hours. About 30 minutes before serving, make and bake 8 biscuits using Bisquick mix and milk as directed on package.

Meanwhile, gently stir frozen vegetables into chicken mixture. Increase heat setting to high. Cover and cook 15 minutes. Remove bay leaf. For each serving, split biscuit and place in soup bowl or tart pan. Spoon about 3/4 cup chicken mixture on top of biscuit. Makes 8 servings (3/4 cup each)

Slow Cooker Chorizo, Pecan and Cheddar Stuffing

1 pound chorizo sausage, casing removed and crumbled or 1 pound bulk chorizo sausage
1 large onion, chopped (1 cup)
3 medium celery stalks, sliced (1 1/2 cups)
1 package (16 ounces) seasoned cornbread stuffing crumbs (5 3/4 cups)
1/3 cup butter or margarine, melted
1/2 teaspoon rubbed sage
1/4 teaspoon pepper
2 cups Progresso chicken broth (from 32-ounce carton)
1 1/2 cups shredded sharp Cheddar cheese (6 ounces)
1 cup pecan halves, toasted

Cook sausage, onion and celery in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain.

Place sausage mixture, stuffing crumbs, butter, sage and pepper in 4- to 5-quart slow cooker. Pour broth over mixture; toss to combine. Cover and cook on low heat setting 3 hours to 3 hours 30 minutes. Gently stir in cheese and pecans. Serve stuffing, or keep warm in slow cooker. Makes 16 servings

Slow Cooker Barbecued Pulled-Pork Fajitas

1 pork boneless loin roast, (2 1/2 pounds), trimmed on fat
1 medium onion, thinly sliced
2 cups barbecue sauce
3/4 cup Old El Paso® Thick 'n Chunky salsa
1 tablespoon chili powder
1 teaspoon ground cumin
1 bag (1 pound) frozen stir-fry bell peppers and onions
1/2 teaspoon salt
18 flour tortillas (8 to 10 inches in diameter)
Shredded cheese, if desired
Guacamole, if desired
Sour cream, if desired

Place pork in 3- to 4-quart slow cooker. Place onion on top. Mix barbecue sauce, salsa, chili powder and cumin in small bowl; pour over pork and onion.

Cover and cook on Low heat setting 8 to 10 hours. Remove pork from cooker; place on cutting board. Shred pork, using 2 forks. Return pork to cooker and mix well. Stir in stir-fry vegetables and salt. Increase heat setting to high. Cover and cook 30 minutes or until mixture is hot and vegetables are tender.

Using slotted spoon to remove pork mixture from cooker, fill each tortilla with 1/2 cup pork mixture. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Serve with cheese, guacamole and sour cream. Makes 18 fajitas

Slow Cooker Lime Garlic Chicken with Rice

1 package (1 pound 4 ounces) bone-in skinless chicken thighs
1/4 cup fresh lime juice (2 limes)
1 1/2 cups Progresso® chicken broth (from 32-ounce carton)
2 cloves garlic, finely chopped
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
2 tablespoons butter or margarine
1 cup uncooked instant rice
Chopped fresh parsley, if desired

Place chicken in 3- to 4-quart slow cooker. Add remaining ingredients except rice and parsley. Cover and cook on low heat setting 8 to 10 hours. During last 15 minutes of cooking, stir in rice.

Remove chicken from cooker. Place cooked rice on each serving plate. Top with chicken. Spoon any remaining juices over chicken. Garnish with parsley. Makes 6 servings