Easy Slow Cooker Cookbook (4 page)

• Place potatoes, ham and broccoli in sprayed slow cooker.

• In saucepan, combine soups and milk. Heat just enough to mix until smooth. Stir into ingredients already in slow cooker.

• Cover and cook on LOW for 7 to 9 hours.

• When serving, sprinkle a little paprika over each serving.

Serves 6 to 8.

Mexican-Meatball soup

3 (14 ounce) cans beef broth

3 (396 g)

1 (16 ounce) jar hot salsa

.5 kg

1 (16 ounce) package frozen whole kernel corn,

thawed

.5 kg

1 (16 ounce) package frozen meatballs, thawed

.5 kg

1 teaspoon minced garlic

5 ml

• Combine all ingredients in slow cooker and stir well.

• Cover and cook on LOW for 5 to 7 hours. Serves 6 to 8.

24

sOUps

Tasty Chicken and Rice soup

1 pound boneless, skinless chicken breasts

.5 kg

½ cup brown rice

120 ml

1 (10 ounce) can cream of chicken soup

280 g

1 (10 ounce) can cream of celery soup

280 g

1 (14 ounce) can chicken broth with roasted garlic 396 g
1 (16 ounce) package frozen sliced carrots, thawed .5 kg
1 cup half-and-half cream

240 ml

• Cut chicken into 1-inch pieces. Place pieces in sprayed 4 or 5-quart (4 L) slow cooker.

• In bowl, combine and mix rice, both soups, chicken

broth and carrots and pour over chicken.

• Cover and cook on LOW 7 to 8 hours.

• Turn heat to HIGH, add half-and-half cream and cook additional 15 to 20 minutes. Serves 6 to 8.

25

sOUps

Taco soup

1½ pounds lean ground beef

.7 kg

1 (1 ounce) packet taco seasoning

28 g

2 (15 ounce) cans Mexican stewed tomatoes

2 (425 g)

2 (15 ounce) cans chili beans with liquid

2 (4205g)

1 (15 ounce) can whole kernel corn, drained

425 g

Crushed tortilla chips

shredded cheddar cheese

• In skillet, brown ground beef until it is no longer pink.

Place in 5 to 6-quart (5 L) slow cooker.

• Add taco seasoning, tomatoes, chili beans and 1 cup (240 ml) water and mix well.

• Cover and cook on LOW for 4 hours or on HIGH for 1

to 2 hours.

• Serve over crushed tortilla chips and sprinkle some shredded cheddar cheese over top of each serving.

Serves 6 to 8.

26

sOUps

Taco soup Olé

2 pounds lean ground beef

1 kg

2 (15 ounce) cans ranch-style beans with liquid

2 (425 g)

1 (15 ounce) can whole kernel corn, drained

425 g

2 (15 ounce) cans stewed tomatoes

2 (425 g)

1 (10 ounce) can tomatoes and green chilies

280 g

1 (1 ounce) packet ranch dressing mix

28 g

1 (1 ounce) packet taco seasoning

28 g

• In large skillet, brown ground beef, drain and transfer to slow cooker.

• Add remaining ingredients and stir well.

• Cover and cook on LOW for 8 to 10 hours.

Serves 6 to 8.

TIP: When serving, sprinkle shredded cheddar cheese over each
serving.

27

sOUps

Taco-Chili soup

2 pounds very lean stew meat

1 kg

2 (15 ounce) cans Mexican stewed tomatoes

2 (425 g)

1 (1 ounce) packet taco seasoning mix

28 g

2 (15 ounce) cans pinto beans with liquid

2 (425 g)

1 (15 ounce) can whole kernel corn with liquid

425 g

• Cut large pieces of stew meat in half and brown in large skillet.

• In 4 or 5-quart (4 L) slow cooker, combine stew meat, tomatoes, taco seasoning mix, beans, corn and

¾ cup (180 ml) water. (If you are not into “spicy”, use original recipe stewed tomatoes instead of Mexican.)

• Cover and cook on LOW for 5 to 7 hours.

Serves 6 to 8.

TIP: For garnish top each serving with chopped green onions.

28

sOUps

spicy sausage soup

1 pound mild bulk sausage

.5 kg

1 pound hot bulk sausage

.5 kg

2 (15 ounce) cans Mexican stewed tomatoes

2 (425 g)

3 cups chopped celery

710 ml

1 cup sliced carrots

240 ml

1 (15 ounce) can cut green beans, drained

425 g

1 (14 ounce) can chicken broth

396 g

1 teaspoon seasoned salt

5 ml

• Combine mild and hot sausage, shape into small balls and place in non-stick skillet. Brown thoroughly and

drain.

• Place in large, sprayed slow cooker.

• Add remaining ingredients plus 1 cup (240 ml) water and stir gently so meatballs will not break-up.

• Cover and cook on LOW 6 to 7 hours. Serves 6 to 8.

29

sOUps

Tortilla soup

3 large boneless, skinless chicken breast halves,

cubed

1 (10 ounce) package frozen whole kernel corn,

thawed

280 g

1 onion, chopped

3 (14 ounce) cans chicken broth

3 (396 g)

1 (6 ounce) can tomato paste

168 g

2 (10 ounce) cans tomatoes and green chilies

2 (280 g)

2 teaspoons ground cumin

10 ml

1 teaspoon chili powder

5 ml

1 teaspoon minced garlic

5 ml

6 corn tortillas

• In large slow cooker, combine chicken cubes, corn,

onion, broth, tomato paste, tomatoes and green chilies, cumin, chili powder, 1 teaspoon (5 ml) salt and garlic.

• Cover and cook on LOW for 5 to 7 hours or on HIGH

for 3 hours to 3 hours 30 minutes.

• While soup is cooking, cut tortillas into ¼-inch

(.6 cm) strips and place on baking sheet.

• Bake at 375° (190° C) for about 5 minutes or until crisp.

• Serve baked tortilla strips with soup. Serves 6 to 8.

30