Archive for the ‘Slow-Cooker’ Category

Smashed Potato Soup

smashed-potato-soup
Recipe & picture courtesy of Better Homes & Gardens

Prep: 25 minutes
Cook: 8 to 10 hours (low) or 4 to 5 hours (high)
Makes 8 servings

  • 3-1/2 pounds potatoes, peeled and cut into 3/4-inch cubes
  • 1/2 cup chopped yellow and/or red sweet pepper
  • 1-1/2 teaspoons bottled roasted garlic
  • 1/2 teaspoon ground black pepper
  • 4-1/2 cups chicken broth
  • 1/2 cup whipping cream, half-and-half, or light cream
  • 1 cup shredded cheddar cheese (4 ounces)
  • 1/2 cup thinly sliced green onions
  • Sliced green onions ((optional)
  1. In a 4- to 6-quart slow cooker, combine potatoes, sweet pepper, garlic, and black pepper. Pour broth over all.
  2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  3. Mash potatoes slightly with a potato masher. Stir in whipping cream, cheddar cheese, and the 1/2 cup thinly sliced green onions. If desired, top individual servings with additional sliced green onions.

**Personal Review: No Review Yet**

Cajun Pot Roast with Maque Choux

cajun-pot-roast
Recipe & picture courtesy of Better Homes & Gardens

Makes 6 servings
Prep: 20 min.
Cook: 8 to 10 hr. (low) or 4 to 5 hr. (high)

  • 1 2- to 2-1/2 pound boneless beef chuck roast
  • 1 tablespoon Cajun seasoning
  • 1 10-ounce package frozen whole kernel corn
  • 1 large green sweet pepper, chopped
  • 1 medium onion, chopped
  • 1 teaspoon sugar
  • 1/2 teaspoon bottled hot pepper sauce
  • 1/8 teaspoon ground black pepper
  • 1 14-1/2 ounce can diced tomatoes, undrained
  1. Trim fat from meat. Sprinkle Cajun seasoning evenly over all sides of the meat; rub in with your fingers. If necessary, cut meat to fit into a 3-1/2 to 4-1/2 quart slow cooker.
  2. Place meat in the slow cooker. Add frozen corn, sweet pepper, onion, sugar, hot pepper sauce, and black pepper. Pour tomatoes over mixture in cooker.
  3. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  4. Remove meat from cooker. Drain vegetables, discarding cooking liquid. Serve meat with vegetables.

 **Personal Review: No Review Yet**

Slow Cooker Baked Beans


Recipe & picture courtesy of Kraft Foods

Prep Time: 15 min
Total Time: 6 hr 15 min
Makes: 10 servings, 1/2 cup each

  • 3 cans (15 oz. each) pinto beans, drained, rinsed
  • 1 cup KRAFT Original Barbecue Sauce
  • 1 small onion, chopped
  • 1/4 cup firmly packed light brown sugar
  • 2 slices OSCAR MAYER Bacon, chopped
  1. Place all ingredients in slow cooker; mix well. Cover with lid.
  2. Cook on LOW for 4 to 6 hours (or on HIGH for 3 hours).

**Personal Review: No Review Yet**

Perfect Winter Beef Stew


Recipe & picture courtesy of Kraft Foods

Prep Time: 15 min
Total Time: 2 hr 15 min
Makes: 8 servings, 1-1/4 cups each

  • 3/4 cup KRAFT Zesty Italian Dressing
  • 2 lb. beef for stew, such as chuck roast, cut into 1-inch chunks
  • 6 slices OSCAR MAYER Bacon, chopped
  • 3 cups sliced fresh mushrooms
  • 1 large onion, chopped
  • 6 carrots, sliced
  • 1-1/2 lb. potatoes, peeled, cut into large chunks
  • 1 can (14-1/2 oz.) stewed tomatoes, undrained
  • 1 can (14-1/2 oz.) beef broth
  1. Pour dressing over beef in shallow glass dish. Refrigerate 30 min. to marinate. Meanwhile, cook bacon in large saucepan on medium heat 5 min. or until crisp, stirring occasionally. Remove bacon from saucepan; discard drippings. Drain bacon on paper towels.
  2. Add mushrooms and onions to saucepan; cook on medium-high heat 10 min., stirring occasionally. Remove beef from marinade; discard marinade. Add beef, carrots, potatoes, tomatoes, broth and bacon to saucepan; stir.
  3. Bring to boil, stirring occasionally; cover. Simmer on low heat 1 hour 30 min. or until meat is done and sauce is thickened, stirring occasionally and removing the lid for the last 15 min..

How to Prepare Stew in Slow Cooker

  1. Marinate beef and cook bacon, onions and mushrooms as directed. Remove beef from marinade; discard marinade. Add beef, onions, mushrooms and remaining ingredients to slow cooker.
  2. Cook 10 to 12 hours on LOW (or 5 to 6 hours on HIGH). Stir in 2 Tbsp. flour mixed with 2 Tbsp. water. Cook 15 min. or until sauce is thickened.

**Personal Review: This had very little flavor – I would highly reccomend marinating the beef for more than 30 minutes to give the beef a bit more flavor.  We also ended up adding Franks Red Hot Sauce, garlic powder and salt & pepper to give it a bit more flavor.  I did this in the slow cooker as well on low heat.  We threw the leftovers into the fridge for the next day and it tasted great.  This was much better as a leftover than first taste.**

Campbell’s® Slow-Cooked Pulled Pork Sandwiches


Recipe & picture courtesy of Campbell

Prep: 15 minutes
Cook: 8 hours
Stand: 10 minutes
Serves: 12

  • 1 tbsp. vegetable oil
  • 3 1/2- to 4-pound boneless pork shoulder roast, netted or tied
  • 1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
  • 1 cup ketchup
  • 1/4 cup cider vinegar
  • 3 tbsp. packed brown sugar
  • 12 round sandwich rolls or hamburger rolls, split
  1. Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until it’s well browned on all sides.
  2. Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker. Add the pork and turn to coat.
  3. Cover and cook on LOW for 8 to 9 hours* or until the pork is fork-tender.
  4. Remove the pork from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the pork. Return the pork to the cooker.
  5. Divide the pork and sauce mixture among the rolls.

*Or on HIGH for 4 to 5 hours.

**Personal Review: No Review Yet**

Ginny’s All-American Chili Chowder


Recipe & picture courtesy of Parents

Makes: 12 servings
Cook: 20 minutes; Slow-Cook 4 hours on HIGH or 7 hours on LOW
Prep: 10 minutes

  • 2 tablespoons olive oil
  • 3 medium-size onions, diced
  • 2 pounds lean ground turkey
  • 2 cans (28 ounces each) diced tomatoes
  • 2 cans (15-1/2 ounces each) red kidney beans, drained and rinsed
  • 1 can (28 ounces) baked beans
  • 1 can (8 ounces) tomato sauce
  • 4 cups frozen corn, thawed
  • 1/4 cup chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Tortilla chips, optional
  1. Heat olive oil in a large skillet over medium-high heat. Cook onions for 10 minutes, stirring occasionally, until nicely browned. Crumble in turkey; cook for 8 to 10 minutes, until turkey cooks through.
  2. Place turkey mixture in a 6-quart slow cooker. Stir in diced tomatoes, kidney beans, baked beans, tomato sauce, corn, chili powder, salt and pepper. Cook 4 hours on high or 7 hours on low. Serve with tortilla chips, if desired.

**Personal Review: No Review Yet**

Slow Cooker Chili

Recipe source unknown

Serves 12

Spice mixture

  • 3 tbsp favorite chili powder
  • 3 tbsp New Mexico-style or a medium to hot chili powder
  • 2 tsp cumin
  • 1 tbsp garlic powder
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 2 tbsp brown sugar

Chili

  • 2 lbs beef sirloin or chuck, trimmed of fat
  • 1 large onion, peeled, chopped
  • 1 large green pepper, washed, cored, chopped
  • 2 tbsp canola oil, divided
  • 1 tsp crushed garlic
  • 2 cans (15 1/2 oz.) hot or mild chili beans
  • 1 can (28 oz) diced tomatoes with their liquid
  • 8 oz tomato sauce
  • 1 can (14 oz) less sodium beef broth
  1. In a small bowl, mix all the spice mixture ingredients; set aside.
  2. Place the beef in the freezer for 20 minutes before cutting into pieces.
  3. Meanwhile,, chop the onions and green pepper. In a large skillet, heat 1 tbsp of canola oil. Add the onions, and saute about 5-8 minutes. Add the green pepper and garlic, and continue cooking another 8 minutes. While the onions and green pepper cook, remove the meat from the freezer and dice it into small pieces.
  4. Place the onion mixture into a slow cooker. Add the remaining 1 tbsp of canola oil to the skillet and use medium-high heat. Working in batches if necessary, add the beef pieces to the skillet. Brown the meat on all sides. Sprinkle with a few tbsp of the spice mixture and toss to coat.
  5. Add the seasoned meat to the slow cooker. Stir in the beans, tomatoes, tomato sauce and half the beef broth and the remaining spice mixture. If the mixture seems to too thick, add more beef broth to desired consistency.
  6. Cover and cook on low for 6-8 hours or until meat is very tender. Taste and adjust seasonings as necessary. Serve topped with shredded cheese and sliced greens and with corn bread.

 **Personal Review: No Review Yet**