The 50 Best Healthy Slow Cooker Recipes (8 page)

1. The night before you want to make the baked beans, place the dried beans in a 4-quart slow cooker and cover them with water. There should be at least 4 of water above the level of the beans. Soak overnight.
   

2. The next morning, fry the bacon until crisp, and then drain the slices on paper towel-lined plates. Crumble the bacon.
   

3. Drain the beans and return them to the slow cooker. Add the remaining ingredients. Stir to distribute all ingredients. Cook on low for 8–10 hours. Stir before serving.
   

Red Beans and Rice

You can serve this as a side or a hearty vegetarian main dish.

Serves 8

Ingredients

1 teaspoon canola oil

1 small onion, diced

3 cloves garlic, minced

1 stalk celery, diced

15 ounces canned kidney beans, drained and rinsed

15 ounces canned diced tomatoes

4 ounces canned green chile

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teaspoon dried oregano

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teaspoon hot paprika

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teaspoon cayenne pepper

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teaspoon dried thyme

2 cups cooked long-grain rice

1. Heat the canola oil in a nonstick pan. Sauté the onions, garlic, and celery until the onions are soft, about 5 minutes.
   

2. Add the onion mixture, beans, tomatoes, chiles, and spices to a 1
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   - to 2-quart slow cooker. Cook on low for 6–8 hours. Remove the contents to a large bowl and stir in the rice.
   

Potatoes Paprikash

This Hungarian classic is the perfect spicy side dish to serve with a roast.

Serves 8

Ingredients

1
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teaspoons olive oil

1 medium onion, halved and sliced

1 shallot, minced

4 cloves garlic, minced

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teaspoon salt

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teaspoon caraway seeds

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teaspoon freshly ground black pepper

1 teaspoon cayenne

3 tablespoons paprika

2 pounds red skin potatoes, thinly sliced

2 cups chicken or vegetable stock

2 tablespoons tomato paste

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cup reduced-fat sour cream

1. Heat the oil in a nonstick pan. Sauté the onion, shallot, and garlic 1–2 minutes or until they begin to soften. Add the salt, caraway seeds, pepper, cayenne, and paprika, and stir. Immediately remove from heat.
   

2. Add the onion mixture, potatoes, stock, and tomato paste to a 4-quart slow cooker. Stir to coat the potatoes evenly. Cook on high for 2
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   hours or until the potatoes are tender.
   

3. Turn off the heat and stir in the sour cream.
   

Stewed Tomatoes

For an Italian variation, add basil and Italian parsley.

Serves 6

Ingredients

28 ounces whole tomatoes in purée, cut up

1 tablespoon onion, minced

1 stalk celery, diced

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teaspoon oregano

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teaspoon thyme

1. Place all ingredients into a 2-quart slow cooker. Stir.
   

2. Cook on low up to 8 hours.
   

Ginger-Glazed Sweet Potatoes

For this festive recipe, look for candied ginger that is not coated in sugar; it's called uncrystallized ginger.

Serves 10

Ingredients

2
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pounds sweet potatoes

1 cup water

1 tablespoon grated fresh ginger

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tablespoon uncrystallized candied ginger, minced

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tablespoon butter

1. Peel and quarter the sweet potatoes. Add them to a 4-quart slow cooker. Add the water, fresh ginger, and candied ginger. Stir.
   

2. Cook on high for 3–4 hours or until the potatoes are tender. Add the butter and mash. Serve immediately or turn them down to low to keep warm for up to 3 hours.
   

Southern-Style Grits

Serve with eggs and bacon for a classic Southern breakfast. Refrigerate leftovers in meal-size portions and reheat them throughout the week.

Serves 12

Ingredients

1
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cups stone-ground grits

4
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cups chicken stock or water

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teaspoon ground black pepper

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teaspoon salt

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cup shredded reduced-fat sharp Cheddar

1. Add the grits, stock, pepper, and salt to a 4-quart slow cooker. Stir.
   

2. Cook on low for 8 hours.
   

3. Stir the cheese into the grits before serving.
   

Spinach and Canadian Bacon Casserole

This casserole is more of a soufflé; the eggs puff up and the whole dish is delightfully light and fluffy. No one would guess how easy it is to make!

Serves 6