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Easy Slow Cooker Recipes

Karen Bellessa Peterson, Covenant Communications - June 19, 2012

Action-packed summer days of fun sometimes mean coming home hungry and tired, and you don't want to heat up the house even more by turning on the oven. Make sure dinner is waiting for you with some of these great slow-cooker recipes from 365 Days of Slow-Cooking.

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Sesame Beef
Makes 6 servings

· 1½ lbs. boneless beef chuck roast, sliced into thin strips
· 1 cups beef broth
· ½ cup oyster sauce
· ½–1 lb. fresh broccoli florets
· ¼ cup water
· 2 tablespoons cornstarch
· Hot, cooked rice (optional)
· Toasted sesame seeds (for garnish)

1. In slow-cooker, arrange beef strips; pour beef broth and oyster sauce over the beef.
2. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours or until beef is very tender.
3. Place broccoli in microwave-safe bowl with ¼ cup water. Microwave 4–5 minutes, until broccoli is tender. 
4. In a cup, combine cornstarch and 2 tablespoons cooking liquid; stir until smooth. Add to slow-cooker and stir well to combine.
5. Drain the broccoli and stir into the slow-cooker.
6. Cook uncovered on HIGH for about 15 minutes or until sauce is thickened.
7. Serve over hot, cooked rice and garnish with sesame seeds.


Artichoke and Spinach Dip
Makes 16 servings

· 1 9-oz. bag frozen spinach, thawed
· 1 14-oz. can quartered artichoke hearts, drained
· 1 cup shredded Swiss cheese
· ½ cup Alfredo sauce
· ½ cup mayonnaise
· ¾ teaspoon garlic salt
· ¼ teaspoon pepper

1. Drain spinach. Dry with paper towels to absorb as much liquid as possible.
2. Rinse artichoke hearts and cut coarsely.
3. Place spinach, artichoke hearts, Swiss cheese, Alfredo sauce, mayonnaise, garlic salt, and pepper in slow-cooker. Stir to combine.
4. Cover and cook on LOW for 3–4 hours or on HIGH for 1½–2 hours.
5. Serve dip with French bread slices, chips, or crackers.


Easy Cheesy Fondue
Makes 16 servings

· 2 10¾-oz. cans condensed cheese soup
· 2 cups grated sharp cheddar cheese
· 1 tablespoon Worcestershire sauce
· 1 teaspoon lemon juice
· 2 tablespoons dried chopped chives

1. Combine all ingredients in slow-cooker and stir to combine.
2. Cover and cook on LOW for 2–3 hours or on HIGH for 1–1½ hours.
3. Stir with a whisk until creamy.
4. Serve with bread and veggies.




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Greek Chicken Pita Folds
Makes 4 servings

· 1 medium onion, sliced
· 1 clove garlic, minced
· 1 lb. boneless, skinless chicken thighs, trimmed of fat
· 1½ teaspoons lemon pepper
· ½ teaspoon dried oregano
· ¼ teaspoon ground allspice
· 4 pita pocket breads
· ½ cup plain yogurt
· 1 tomato, sliced
· ½ cup chopped cucumber
· 1 medium red bell pepper, sliced in thin strips

1. In slow-cooker, combine onion, garlic, chicken, lemon pepper, oregano, and allspice; mix to coat chicken with seasoning.
2. Cover and cook on LOW for 4–6 hours.
3. Heat pita bread as directed on package. Meanwhile, remove chicken from slow-cooker; place on cutting board. Using two forks, shred chicken.
4. To serve, stir yogurt into onion mixture in slow-cooker. Spoon chicken onto warm pita bread. With slotted spoon, transfer onion mixture onto chicken; top with tomato, cucumber, and red pepper strips.


Sweet and Spicy Ribs
Makes 10 servings

· 5 cups barbecue sauce
· ¾ cup brown sugar
· 2 tablespoons Cajun seasoning
· 1 tablespoon garlic powder
· 1 tablespoon onion powder
· 6 lbs. boneless beef country-style ribs

1. In a medium bowl, mix barbecue sauce, brown sugar, Cajun seasoning, garlic powder, and onion powder. Remove 1 cup of mixture; refrigerate and reserve for dipping sauce.
2. Place ribs in large slow-cooker. Pour barbecue sauce mixture over ribs.
3. Cover and cook on LOW for 6–8 hours or until meat is tender.
4. Uncover; remove ribs. Skim fat from sauce and serve with reserved sauce.


Brown Sugar Banana Bread
Makes 1 loaf (8 servings)

· 1¾ cups flour
· 1 teaspoon baking powder
· ½ teaspoon baking soda
· ¼ teaspoon salt
· ¼ cup butter, softened
· ¼ cup sugar
· ½ cup brown sugar
· 1 egg
· cup skim milk
· 3 medium ripe bananas, mashed
· 1 teaspoon vanilla

1. In a medium bowl, combine flour, baking powder, baking soda, and salt. Mix well. Set aside.
2. In a large bowl, beat butter with sugar and brown sugar until creamed. Blend in egg, milk, bananas, and vanilla. 
3. Add dry mixture to wet mixture; beat for 30 seconds.
4. Pour batter into greased bread pan that fits inside slow-cooker.
5. Place a wire rack or balls of crumpled foil in bottom of large slow-cooker. Place pan in slow-cooker.
6. Place a thick paper towel across the top of the slow-cooker and place the lid on top of the paper towel to seal the slow-cooker.
7. Cook on HIGH for 2–3 hours or until toothpick inserted near center of bread comes out clean.
8. Remove bread pan from slow-cooker, let cool, and serve.

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Pesto Chicken
Makes 4 servings

· 4 boneless, skinless chicken thighs, trimmed of fat
· ½ cup prepared pesto sauce
· ¼ teaspoon black pepper
· ½ teaspoon garlic powder
· 1 tablespoon tapioca
· Hot, cooked fettuccine

1. Cut each thigh into 4 pieces. Place chicken in bottom of slow-cooker.
2. In a small bowl, combine pesto, pepper, garlic powder, and tapioca; pour over the chicken.
3. Cover and cook on LOW for 3–5 hours.
4. Serve chicken and sauce over fettuccine.


Buttermilk Mashed Potatoes
Makes 8 servings

· 3 lbs. russet potatoes (about 6 medium), peeled and cubed
· 1½ cups water
· 2 garlic cloves, peeled
· 1 bay leaf
· 1 teaspoon salt
· 3 tablespoons butter
· ½ cup warmed buttermilk
· 2 tablespoons fresh or freeze-dried chives
· Salt and pepper to taste

1. Place potatoes, water, garlic, bay leaf, and 1 teaspoon salt in slow-cooker.
2. Cover and cook on LOW for 4–6 hours, or until potatoes are tender.
3. Drain potatoes and discard the bay leaf and garlic cloves.
4. Using a potato masher or fork, mash the potatoes. Stir in the butter and buttermilk.
5. Stir in the chives and salt and pepper to taste. Serve.

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Clam Chowder
Makes 8 servings

· ¼ lb. bacon
· 1 large onion, chopped
· 2 cans minced clams, undrained
· ½ cup water
· 2–3 large potatoes, peeled and cubed
· 3 celery stalks, finely chopped
· 1 11-oz. can corn, drained
· Salt and pepper to taste
· 2 tablespoons butter
· 1 cup milk
· 1 cup half-and-half
· ½ cup flour
· Salt and pepper to taste

1. In a skillet, fry bacon until crispy; drain on paper towels and crumble when cool.
2. In the same skillet, cook onion until clear. Place onion and crumbled bacon in slow-cooker.
3. Stir in clams (with the juice), water, potatoes, celery, and corn. 
4. Cover and cook on LOW for 4–6 hours.
5. In a saucepan, combine the butter, milk, half-and-half, and flour; cook on low and whisk until the roux is thick and bubbly.
6. Mix ½ cup of the liquid from the slow-cooker into the roux. Then add the roux to the slow-cooker and stir to blend well.
7. Salt and pepper to taste.
8. Cover and cook on LOW for an additional 30 minutes.


Baked Potatoes

· Desired number of potatoes

1. Prick potatoes with fork and wrap in foil.
2. Place in slow-cooker. Do not add water.
3. Cover and cook on HIGH for 3–4 hours or on LOW for 6–8 hours.

Zuppa Toscana
Makes 8 servings

· 1 lb. bulk Italian sausage, browned and drained
· 2 cans chicken broth
· 1 cup water
· 1 garlic clove, minced
· 3 large russet potatoes, cubed
· ¼ cup onion, finely diced
· Bacon bits to taste
· 1 cup heavy cream
· 1 bunch fresh kale, coarsely chopped
· Grated Parmesan cheese, for garnish

1. Place Italian sausage, chicken broth, water, garlic, potatoes, and onion in slow-cooker.
2. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until potatoes are cooked and soft.
3. Add bacon bits, cream, and kale right before serving.
4. Top with Parmesan cheese and serve with fresh bread.


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Cranberry Orange Cake
Makes 10 servings

· 1 cup butter
· 2 cups sugar
· 4 eggs, room temperature
· 1½ teaspoons vanilla
· Zest from 1 orange
· 3 cups flour, divided
· 1 teaspoon baking powder
· ½ teaspoon salt
· 1 12-oz. pkg. fresh cranberries
· Glaze: 2 tablespoons orange juice and 1 cup powdered sugar

1. In a large bowl, use a mixer to cream butter and sugar. Add eggs, one at a time, vanilla, and orange zest.
2. In a separate bowl, sift 2¾ cups flour, baking powder, and salt. Blend with creamed mixture.
3. Fold in remaining ¼ cup flour and the cranberries.
4. Cut waxed or parchment paper in an oval shape to fit 6-quart oval slow-cooker; put in bottom of slow-cooker. Pour batter into slow-cooker. Cover and cook on HIGH for 3 hours, until toothpick inserted
in the middle comes out clean. 
5. When cool, place large oval plate on top of slow-cooker insert. Flip over slow-cooker so that the cake comes out onto the plate. Remove waxed paper.
6. Make glaze by whisking the orange juice and powdered sugar until smooth. Drizzle glaze over the top of the cake.


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© Covenant, 2012.
Comments 4 comments

luvtworyde2 said...

09:44 PM
on Jul 03, 2012

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I was given a recipe many years ago by some sister's who were teaching me to can jelly and jams. It was for crock pot apple butter.And it cooked for 2 days. Does anyone have it or a good recipe for crock pot apple butter?

kellyshops57 said...

02:20 PM
on Sep 18, 2012

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to luvtworyde2, I googled it and found two sites. recipetips.com and momeomagazine.com good luck :)

lawmom4 said...

07:28 PM
on Nov 30, 2012

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Crock pot Apple Butter Total cook time is 10 or more hours. 5 1/2 pounds apples - peeled, cored and chopped (about 20 medium apples) 2 cups white sugar 2 cups dark brown sugar - packed 3 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 1. Mix the sugars, cinnamon, cloves and salt together then mix with the apples. 2. Place into a large crock pot, cover and cook on high 1 hour. Mix. 3. Reduce heat to low, cover and cook 9-11 hours, stirring occasionally, until the mixture is thickened and dark brown. 4. Uncover and process in blender until mixture is smooth. Return to uncovered crock pot and continue cooking on low 1-3 hours with the cover off, stirring occasionally. 5. Spoon the mixture into sterile containers, cover and refrigerate or freeze. I put in glass canning jars that had boiled (jars, lids and rings, removing them from the boiling water to fill then immediately place lid and ring on the bottle). Because the jars sealed, they shouldn't need to be refrigerated or frozen. 6. Refrigerated opened jars.

lid_pocket said...

07:55 PM
on Feb 14, 2013

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These recipes all look amazing! I pinned one of the slow cooker one! :)
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