Fix-It and Forget-It Revised and Updated: 700 Great Slow Cooker Recipes (23 page)
Read Fix-It and Forget-It Revised and Updated: 700 Great Slow Cooker Recipes Online
Authors: Phyllis Good
Turkey Chili
Dawn Day
Westminster, CA
Makes 6-8 servings
Prep. Time: 10-15 minutes
Cooking Time: 8-9 hours
Ideal slow-cooker size: 3½- to 4-qt.
1 large chopped onion
2-3 Tbsp. oil
1 lb. ground turkey
½ tsp. salt
3 Tbsp. chili powder
6-oz. can tomato paste
3 1-lb. cans small red beans with liquid
1 cup frozen corn
1. Sauté onion in oil in skillet until transparent. Add turkey and salt and brown lightly in skillet.
2. Combine all ingredients in slow cooker. Mix well.
3. Cover. Cook on Low 8-9 hours.
Note:
Ground beef can be used in place of turkey.
Variation:
Serve over rice, topped with shredded cheddar cheese and sour cream.
Chili Sans Cholesterol
Dolores S. Kratz
Souderton, PA
Makes 4 servings
Prep. Time: 15 minutes
Cooking Time: 6 hours
Ideal slow-cooker size: 2½-qt.
1 lb. ground turkey
½ cup chopped celery
½ cup chopped onions
8-oz. can tomatoes
14-oz. can pinto beans
14½-oz. can diced tomatoes
½ tsp.,
or
more, chili powder
½ tsp. salt
dash pepper
1. Sauté turkey in skillet until browned. Drain.
2. Combine all ingredients in slow cooker.
3. Cover. Cook on Low 6 hours.
Leftover Turkey Soup
Janie Steele
Moore, OK
Makes 8-10 servings
Prep. Time: 10 minutes
Cooking Time: 2-3 hours
Ideal slow-cooker size: 4-qt.
1 small onion, chopped
1 cup chopped celery
1 Tbsp. oil
2-3 cups diced turkey
1 cup cooked rice
leftover gravy,
or
combination of leftover gravy and chicken broth
1. Sauté onion and celery in oil in saucepan until translucent.
2. Combine all ingredients in slow cooker, adding gravy and/or broth until the desired consistency is reached.
3. Cover. Cook on Low for at least 2-3 hours, or until heated through.
If you’re in a rush, you can skip browning the meat if the recipe calls for that.
Why do it at all? If you’re working with ground beef, browning it in a skillet allows the drippings to emerge. You can drain them off before putting the browned beef into the cooker, thus reducing the fat content of your finished dish.
If you’re working with a roast, browning it deepens the flavor of the finished dish.
Italian Vegetable Soup
Patti Boston
Newark, OH
Makes 4-6 servings
Prep. Time: 15 minutes
Cooking Time: 4¾-9¼ hours
Ideal slow-cooker size: 2½-qt.
3 small carrots, sliced
1 small onion, chopped
2 small potatoes, diced
2 Tbsp. chopped parsley
1 garlic clove, minced
3 tsp. beef bouillon granules,
or
3 beef bouillon cubes
1¼ tsp. dried basil
½ tsp. salt
¼ tsp. pepper
16-oz. can red kidney beans, undrained
3 cups water
14½-oz. can stewed tomatoes, with juice
1 cup diced, cooked ham
1. Layer carrots, onions, potatoes, parsley, garlic, beef bouillon, basil, salt, pepper, and kidney beans in slow cooker. Do not stir. Add water.
2. Cover. Cook on Low 8-9 hours, or on High 4½-5½ hours, until vegetables are tender.
3. Stir in tomatoes and ham. Cover and cook on High 10-15 minutes.
Chet’s Trucker Stew
Janice Muller
Derwood, MD
Makes 8 servings
Prep. Time: 15 minutes
Cooking Time: 2-3 hours
Ideal slow-cooker size: 4- to 5-qt.
1 lb. bulk pork sausage, cooked and drained
1 lb. ground beef, cooked and drained
31-oz. can pork and beans
16-oz. can light kidney beans
16-oz. can dark kidney beans
14½-oz. can waxed beans, drained
14½-oz. can lima beans, drained
1 cup ketchup
1 cup brown sugar
1 Tbsp. spicy prepared mustard
1. Combine all ingredients in slow cooker.
2. Cover. Simmer on High 2-3 hours.
Spicy Potato Soup
Sharon Kauffman
Harrisonburg, VA
Makes 6-8 servings
Prep. Time: 15 minutes
Cooking Time: 5-10 hours
Ideal slow-cooker size: 4-qt.
1 lb. ground beef,
or
bulk sausage, browned
4 cups cubed, peeled potatoes
1 small onion, chopped
3 8-oz. cans tomato sauce
2 tsp. salt
1½ tsp. pepper
½-1 tsp. hot pepper sauce
water
1. Combine all ingredients except water in slow cooker. Add enough water to cover ingredients.
2. Cover. Cook on Low 8-10 hours, or on High 5 hours, until potatoes are tender.
Milk products such as cream, milk, and sour cream can curdle and separate when cooked for a long period. Add them during the last 10 minutes if cooking on High, or during the last 20-30 minutes if cooking on Low.
Mrs. J. E. Barthold, Bethlehem, PA
Marilyn Yoder, Archbold, OH
Corn Chowder with Sausage
Janie Steele
Moore, OK
Makes 8-10 servings
Prep Time: 30 minutes
Cooking Time: 2 hours
Ideal slow-cooker size: 4-qt.
1 lb. sausage of your choice, cut into ¾-inch-thick slices
½ cup water,
or
more
½-⅓ cup flour, for thickening
1 cup water
4 large potatoes, peeled and cubed
2 14-oz. cans chicken broth
1 stick (½ cup) butter, cut into slices
2 cups sweet corn, freshly grated,
or
sweet frozen nibblets,
or
canned corn, drained
1 cup onion, chopped
2 cups heavy cream
1 quart milk
salt to taste
pepper to taste
hot sauce,
optional
1. Cook sausage in skillet with water over medium to high heat. Cover. Stir meat frequently until browned. Add more water if needed so meat doesn’t stick and burn.
2. Remove sausage from skillet. Set aside and keep warm.
3. Stir flour into sausage drippings in skillet over low heat. Add 1 cup water. Stir until water comes to a boil and thickens. Add gravy to sausage.
4. Place potatoes and chicken broth in slow cooker. Cover. Cook on High until tender, about 1½ hours.
