Read Easy Slow Cooker Cookbook Online
Authors: Barbara C. Jones
Tags: #Cooking, #Methods, #Quick & Easy, #Slow Cooking
15 ml
1 tablespoon sherry or cooking sherry
15 ml
3 fresh green onions with tops, chopped
2 (6 ounce) cans crabmeat, drained, flaked
2 (168 g)
• Spray, small slow cooker. In bowl, combine cream
cheese, mayonnaise, 1 teaspoon (5 ml) salt and
Worcestershire and mix well with fork.
• Stir in sherry, onions and crabmeat and spoon into slow cooker.
• Cover, cook on LOW for 1 hour 30 minutes to
2 hours and stir once. Serves 6 to 8.
8
AppeTIzeRs
Broccoli Dip
¾ cup (1½ sticks) butter
180 ml
2 cups thinly sliced celery
480 ml
1 onion, finely chopped
3 tablespoons flour
45 ml
1 (10 ounce) can cream of chicken soup
280 g
1 (10 ounce) box chopped broccoli, thawed
280 g
1 (5 ounce) garlic cheese roll, cut in chunks
143 g
• In skillet, melt butter and saute celery and onion, but do not brown; stir in flour.
• Spoon into small slow cooker, stir in remaining
ingredients and mix well.
• Cover and cook on LOW for 2 to 3 hours and stir
several times.
• Serve with wheat crackers or corn chips.
Serves 6 to 8.
9
AppeTIzeRs
Cheesy Bacon Dip
2 (8 ounce) packages cream cheese, softened
2 (227 g)
1 (8 ounce) package shredded colby Jack cheese
227 g
2 tablespoons mustard
30 ml
2 teaspoons white Worcestershire sauce
30 ml
4 fresh green onions with tops, sliced
1 pound bacon, cooked, crumbled
.5 kg
• Cut cream cheese into cubes and place in 4 or 5-quart slow cooker.
• Add colby Jack cheese, mustard, white Worcestershire, green onions and ¼ teaspoon (1 ml) salt.
• Cover, cook on LOW for 1 hour and stir to melt cheese.
• Stir in crumbled bacon. Serve with small-size rye bread or toasted pumpernickel bread. Serves 6 to 8.
10
AppeTIzeRs
Hamburger Dip
Men love this meaty, spicy dip.
2 pounds lean ground beef
1 kg
2 tablespoons dried minced onion
30 ml
1½ teaspoons dried oregano leaves
7 ml
1 tablespoon chili powder
15 ml
2 teaspoons sugar
10 ml
1 (10 ounce) can tomatoes and green chilies
280 g
½ cup chili sauce
120 ml
2 (16 ounce) packages cubed Mexican Velveeta®
cheese
2 (.5 kg)
• In large skillet, brown ground beef, drain and transfer to sprayed 4 to 5-quart (4 L) slow cooker.
• Add remaining ingredients plus ½ to 1 cup (240 ml)
water and stir well.
• Cover, cook on LOW for 1 hour 30 minutes to 2 hours.
Stir once or twice during cooking time. Add a little salt, if desired. Serve hot with chips or spread on crackers.
Serves 8 to 10.
11
AppeTIzeRs
Hot Broccoli Dip
1 (16 ounce) box Mexican Velveeta® cheese, cubed .5 kg
1 (10 ounce) can golden mushroom soup
280 g
¼ cup milk
60 ml
1 (10 ounce) box frozen chopped broccoli, thawed 280 g
• In sprayed slow cooker, combine cheese, soup and
milk, stir well and fold in broccoli.
• Cover and cook on LOW for 1 to 2 hours. Stir
before serving. Serves 8 to 10.
Chicken-enchilada Dip
2 pounds boneless, skinless chicken thighs, cubed 1 kg
1 (10 ounce) can enchilada sauce
280 g
1 (7 ounce) can chopped green chilies, drained
196 g
1 small onion, finely chopped
1 large sweet red bell pepper, finely chopped
2 (8 ounce) packages cream cheese, cubed
2 (227 g)
1 (16 ounce) package shredded American cheese
.5 kg
• In sprayed 4 to 5-quart (5 L) slow cooker, place
chicken thighs, enchilada sauce, green chilies, onion
and bell pepper.
• Cover and cook on LOW for 4 to 6 hours. Stir in
cream cheese and American cheese and cook additional
30 minutes. Stir several times during cooking. Serve with tortilla chips. Serves 8 to 10.
12
AppeTIzeRs
Indian-Corn Dip
1 pound lean ground beef
.5 kg
1 onion, finely chopped
1 (15 ounce) can whole kernel corn, drained
425 g
1 (16 ounce) jar salsa
425 g
1 (1 pound) package cubed Velveeta® cheese
.5 kg
• In skillet, brown and cook grounded beef on low heat for about 10 minutes and drain.
• Transfer to slow cooker and add onion, corn, salsa and cheese. Cover and cook on LOW for 1 hour, remove lid
and stir. Serve with tortilla chips. Serves 6 to 8.
pepperoni Dip
1 (6 ounce) package pepperoni
168 g
1 bunch fresh green onions, thinly sliced
½ sweet red bell pepper, finely chopped
1 medium tomato, finely chopped
1 (14 ounce) jar pizza sauce
396 g
1½ cups shredded mozzarella cheese
360 ml
1 (8 ounce) package cream cheese, cubed
227 g
• Chop pepperoni into small pieces and place in small slow cooker. Add onion, bell pepper, tomato and pizza sauce and stir well.
• Cover and cook on LOW for 2 hours 30 minutes to
3 hours 30 minutes. Stir in mozzarella and cream cheese and stir until they melt.
• Serve with wheat crackers or tortilla chips.
Serves 4 to 6.
13
AppeTIzeRs
sausage-Hamburger Dip
1 pound bulk pork sausage
.5 kg
1 pound lean ground beef
.5 kg
1 cup hot salsa
240 ml
1 (10 ounce) can cream of mushroom soup
280 g
1 (10 ounce) can tomatoes and green chilies
280 g
1 teaspoon garlic powder
5 ml
¾ teaspoon ground oregano
4 ml
2 (16 ounce) packages cubed Velveeta® cheese
2 (.5 kg)
• In large skillet, brown, cook sausage and ground beef for 15 minutes and drain.
• Place in sprayed 4 to 5-quart (4 L) slow cooker.
• Add salsa, mushroom soup, tomatoes, green chilies, garlic powder and oregano and stir well. Fold in cheese.
• Cover and cook on LOW for 1 hour or until cheese
melts. Stir once during cooking time.
• Serve from cooker. Serves 8 to 10.
14
AppeTIzeRs
Whiz Bang Dip
1 pound lean ground beef
.5 kg
1 small onion, very finely chopped
2 (16 ounce) package cubed Velveeta® cheese
2 (.5 kg)
2 (10 ounce) cans chopped tomatoes
and green chilies
2 (280 g)
1 teaspoon minced garlic
5 ml
• In skillet, cook beef on low heat for 10 minutes and break up large meat chunks. Transfer to 4-quart (4 L) slow cooker and add onion, cheese, tomatoes and green
chilies and garlic.
• Stir well, cover and cook on LOW for 1 hour. Serve with tortilla chips. Serves 6 to 8.
The Big Dipper
2 (15 ounce) cans chili
2 (425 g)
1 (10 ounce) can tomatoes and green chilies
280 g
1 (16 ounce) package cubed Velveeta® cheese
.5 kg
1 bunch fresh green onions, chopped
• Place all ingredients in slow cooker and cook on LOW
for 1 hour to 1 hour 30 minutes.
• Serve right from slow cooker. Stir before serving.
Serves 6 to 8.
15