Barbecued Beans
Mary Ann Bowman
East Earl, PA
Makes 8-10 servings
Prep Time: 10 minutes
Cooking Time: 3-4 hours
Ideal slow cooker size: 4-qt.
2 16-oz. cans baked beans, your choice of variety
2 15-oz. cans kidney or pinto beans, or one of each, drained
½ cup brown sugar
1 cup ketchup
1 onion, chopped
1. Combine all ingredients in slow cooker. Mix well.
2. Cover and cook on Low 3-4 hours, or until heated through.
Barbecued Baked Beans
Anne Nolt
Thompsontown, PA
Makes 6-8 servings
Prep Time: 15 minutes
Cooking Time: 3 hours
Ideal slow cooker size: 3-qt.
6 slices uncooked bacon, cut into pieces
2 15-oz. cans pork and beans
1 tsp. dry mustard, or 1 Tbsp. prepared mustard
½ cup ketchup
¾ cup brown sugar
1. Brown bacon in a non-stick skillet until crispy. Drain.
2. Mix with all remaining ingredients in the slow cooker.
3. Cover and cook on High 3 hours. Remove cover during the last 30 minutes to allow some of the juice to cook off.
F. Elaine Asper
Norton, OH
Makes 12-14 servings
Prep Time: 15-20 minutes
Cooking Time: 3-8 hours
Ideal slow cooker size: 4-qt.
½ lb. bacon cut into ½” pieces
2 28-oz. cans pork and beans
2 medium-sized onions, chopped into 1½” pieces
¾ cup brown sugar
1 cup ketchup
1. Brown bacon in non-stick skillet until crispy. Drain.
2. Place all ingredients into slow cooker.
3. Cover and cook on High for 3 hours, or on Low for 7-8 hours.
Variation: Add 2 green peppers in Step 2, cut into 1” pieces.
Mac’s Beans
Wilma Haberkamp
Fairbank, IA
Mabel Shirk
Mount Crawford, VA
Makes 6-8 servings
Prep Time: 20 minutes
Cooking Time: 4 hours
Ideal slow cooker size: 3- to 4-qt.
4 slices bacon
3 15-oz. cans kidney beans, drained, or other beans of your choice
1 cup chili sauce
½ cup sliced green, or red, onions
⅓ cup brown sugar
1. In a small non-stick skillet, brown bacon until crisp. Reserve drippings. Crumble the bacon.
2. Combine all ingredients except brown sugar in slow cooker. Sprinkle brown sugar over the top.
3. Cover and cook on Low 4 hours.
4. Serve the beans directly from your slow cooker.
Variations:
1. Use regular onions instead of green onions.
2. Used canned lima beans instead of kidney beans.
Barbecued Beans and Beef
Joan Miller, Wayland, IA
Makes 6 servings
Prep Time: 20-25 minutes
Cooking Time: 9-11 hours
Ideal slow cooker size: 3½- to 4-qt.
1 medium-sized onion, chopped
3 slices bacon, cut into squares
1½ lbs. boneless beef chuck roast, or ribs
½ cup barbecue sauce
3 16-oz. cans baked beans (not pork and beans!)
1. Mix onion and bacon together in slow cooker.
2. Top with beef. Pour barbecue sauce over beef.
3. Cover and cook on Low 8-10 hours, or until beef is tender but not dried out.
4. Remove beef from slow cooker and place on cutting board. Cut beef into ½” pieces.
5. Pour juices from slow cooker through a strainer into a small bowl. Reserve the onion, bacon and only ½ cup of cooking juices.
6. Return cut-up beef, onions, and bacon and reserved ½ cup juices to slow cooker. Stir in baked beans.
7. Cover and cook on High 40-50 minutes, or until heated throughout.
Kimberly Burkholder
Millerstown, PA
Makes 6 servings
Prep Time: 15 minutes
Cooking Time: 6 hours, after beans are soaked
Ideal slow cooker size: 4-qt.
2½ cups dry pinto, or kidney, beans
2½ qts. water
4 cups water
2 cups pizza sauce
3 Tbsp. sorghum molasses
2 tsp. chili powder
2 tsp. salt
2 slices bacon, fried and crumbled, optional
1. Place dry beans in large soup kettle. Cover with 2½ qts. water. Allow to soak for 8 hours or overnight. Drain.
Or, for a quicker method, bring beans to a boil after covering with 2½ qts. water. Boil, covered, for 2 minutes. Turn off heat and allow beans to stand for 1 hour, covered. Drain.
2. Place beans and 4 cups fresh water in slow cooker.
3. Add remaining ingredients, stirring together well.
4. Cook on Low 6 hours, or until beans are tender.
Full Meal Deal Beans
Reita Yoder
Carlsbad, NM
Makes 10-12 servings
Prep Time: 25 minutes
Cooking Time: 7-8 hours, after beans are soaked
Ideal slow cooker size: 2-qt.
3 cups dry pinto beans, sorted and washed
3 qts. water
1 ham bone with lots of ham still hanging on!
1 bunch green onions, chopped
1 Tbsp. ground cumin, optional
5½ cups water
10¾-oz. can Rotel chili and tomatoes
salt to taste, optional
1. Place dry beans in a large soup kettle and cover with 3 qts. water. Cover and allow to stand overnight or for 8 hours.
Or for a quicker method, follow the same directions, but instead of standing for 8 hours, bring to a boil and cook for 2 minutes. Keep beans covered, remove from heat, and allow to stand for 1 hour. Drain beans.
2. Place ham bone, green onions, and cumin in the bottom of the slow cooker.
3. Put drained beans on top. Add 5½ cups fresh water and tomatoes.
4. Cover and cook on High 7-8 hours or until beans are soft.
5. Stir in salt if you wish. Let stand 15 minutes before serving.
Makes-A-Meal Baked Beans
Ruth Fisher
Leicester, NY
Makes 6-8 servings
Prep Time: 15 minutes
Cooking Time: 3 hours
Ideal slow cooker size: 3-qt.
1 lb. ground beef
½ cup chopped onions
½ tsp. taco seasoning, or more
1 or 2 15-oz. cans pork and beans
¾ cup barbecue sauce
1. Brown ground beef and onions in a non-stick skillet. Drain.
2. Stir all ingredients together in the slow cooker, including the browned ground beef and onions.
3. Cover and cook on Low 3 hours.
Eleanor Larson
Glen Lyon, PA
Makes 6 servings
Prep Time: 1½-8 hours
Cooking Time: 4-8 hours
Ideal slow cooker size: 10- to 12-qt.
1 lb. dried lima beans
2½ qts. water
¼ lb. bacon, cut into squares
¼ cup molasses
2 Tbsp. brown sugar
1 cup tomato sauce
1. Wash beans. Place in large soup kettle. Cover with 2½ qts. water. Cover and soak for 8 hours or overnight. Drain, reserving soaking water.
Or for a quicker method, bring beans in 2½ qts. water to a boil. Cover and continue boiling for 2 minutes.
Remove from heat, keep covered, and allow to stand for 1 hour. Drain, reserving soaking water.
2. Meanwhile, brown bacon in non-stick skillet until crispy. Drain.
3. Place soaked beans in slow cooker. Add remaining ingredients and stir. Add enough bean water to cover beans.
4. Cover and cook on Low for 8 hours, or on High for 4 hours, or until beans are tender but not mushy.
Barbecued Black Beans with Sweet Potatoes
Barbara Jean Fabel
Wausau, WI
Makes 4-6 servings
Prep Time: 15 minutes
Cooking Time: 2-4 hours
Ideal slow cooker size: 3-qt.
4 large sweet potatoes, peeled and cut into 8 chunks each
15-oz. can black beans, rinsed and drained
1 medium onion, diced
2 ribs celery, sliced
9 ozs. Sweet Baby Ray’s Barbecue Sauce
1. Place sweet potatoes in slow cooker.
2. Combine remaining ingredients. Pour over sweet potatoes.
3. Cover. Cook on High 2-3 hours, or on Low 4 hours.
Creamy Broccoli
Carolyn Fultz
Angola, IN
Makes 4-5 servings
Prep Time: 10 minutes
Cooking Time: 2½-6 hours
Ideal slow cooker size: 3-qt.
2 10-oz. pkgs. frozen broccoli spears, thawed and cut up
10¾-oz. can cream of celery soup
1¼ cups grated sharp cheddar cheese, divided
¼ cup green onion, minced
1 cup saltine crackers, crushed
1. Spray slow cooker with non-stick cooking spray.
2. Combine broccoli, soup, 1 cup cheese, and onion in slow cooker.
3. Sprinkle top with crackers and remaining cheese.
4. Cover and cook on Low 5-6 hours, or on High 2½-3 hours.
A Tip —
Yams and sweet potatoes are not the same. Yams are much drier. Likewise, there are many varieties of apples, from very tart to very sweet, from firm texture to soft. Experiment with different kinds to discover your favorite for a recipe.
Rosalie D. Miller
Mifflintown, PA
Dede Peterson
Rapid City, SD
Makes 4-6 servings
Prep Time: 5-10 minutes
Cooking Time: 1½-5 hours
Ideal slow cooker size: 3-qt.
2 10-oz. pkgs. frozen cauliflower, thawed
salt and pepper
10¾-oz. can condensed cheddar cheese soup
4 slices bacon, crisply fried and crumbled
1. Place cauliflower in slow cooker. Season with salt and pepper.
2. Spoon soup over top. Sprinkle with bacon.
3. Cover and cook on High 1½ hours, or on Low 4-5 hours, or until cauliflower is tender.
Tip: If you forgot to thaw the cauliflower, cook it 30 minutes longer.
Steamed Carrots
Dede Peterson
Rapid City, SD
Makes 4 servings
Prep Time: 15-20 minutes
Cooking Time: 4-6 hours
Ideal slow cooker size: 4-qt.
8 large carrots, sliced diagonally
¼ cup water
2 Tbsp. butter
1 tsp. sugar
¼ tsp. salt
1. Layer carrots in slow cooker. Add water and pieces of butter. Sprinkle with sugar and salt.
2. Cover and cook on Low 4-6 hours.
Variation: Stir in 1-2 Tbsp. brown sugar just before serving.
— Rhonda Freed
Lowville, NY
Slow-Cooked Glazed Carrots
Michele Ruvola
Selden, NY
Makes 6-7 servings
Prep Time: 5 minutes
Cooking Time: 6½-8½ hours
Ideal slow cooker size: 3- to 4-qt.
2-lb. bag baby carrots
1½ cups water
¼ cup honey
2 Tbsp. butter
¼ tsp. salt
⅛ tsp. pepper
1. Combine carrots and water in slow cooker.
2. Cover and cook on Low 6-8 hours, or until carrots are tender.
3. Drain carrots and return to slow cooker.
4. Stir in honey, butter, salt, and pepper. Mix well.
5. Cover and cook on Low 30 minutes, or until glazed.
Jan Mast
Lancaster, PA
Makes 6 servings
Prep Time: 5 minutes
Cooking Time: 3-4 hours
Ideal slow cooker size: 2-qt.
2-lb. pkg. baby carrots
½ cup golden raisins
1 stick (½ cup) butter, melted or softened
⅓ cup honey
2 Tbsp. lemon juice
½ tsp. ground ginger, optional
1. Combine all ingredients in slow cooker.
2. Cover and cook on Low 3-4 hours, or until carrots are tender-crisp.
Variation: To use whole carrots, cut into 1”-long chunks.
If the carrots are thick, you may need to cook them 5-6 hours until they become tender-crisp.
Apricot-Glazed Carrots
Marcia S. Myer
Manheim, PA
Makes 8 servings
Prep Time: 5 minutes
Cooking Time: 9 hours, plus 10-15 minutes
Ideal slow cooker size: 4-qt.
2 lbs. baby carrots
1 onion, chopped
½ cup water
⅓ cup honey
⅓ cup apricot preserves
2 Tbsp. chopped fresh parsley
1. Place carrots and onions in slow cooker. Add water.
2. Cover and cook on Low 9 hours.
3. Drain liquid from slow cooker.
4. In a small bowl, mix honey and preserves together. Pour over carrots.
5. Cover and cook on High 10-15 minutes
6. Sprinkle with parsley before serving.
Glazed Carrots
Gloria Frey
Lebanon, PA
Makes 4 servings
Prep Time: 10-15 minutes
Cooking Time: 2½-3½ hours
Ideal slow cooker size: 2-qt.
16-oz. pkg. frozen baby carrots
¼ cup apple cider, or apple juice
¼ cup apple jelly
1½ tsp. Dijon mustard
1. Put carrots and apple juice in slow cooker.
2. Cover and cook on High 2-3 hours, until carrots are tender.
3. Blend jelly and mustard together in a small bowl.
4. During the last 45 minutes of cooking time, after carrots are tender, stir in blended apple jelly and mustard. Continue to heat until steaming hot.
Arlene M. Kopp
Lineboro, MD
Makes 3-4 servings
Prep Time: 10 minutes
Cooking Time: 2½-3½ hours
Ideal slow cooker size: 3-qt.
1 lb. carrots, cut into 1” pieces
½ tsp. salt
¼ cup water
2 Tbsp. butter
½ cup light brown sugar, firmly packed
2 Tbsp. chopped nuts
1. Place carrots in slow cooker. Sprinkle with salt.
2. Pour water in along the side of the cooker.
3. Cover and cook on High 2-3 hours, or until carrots are just tender. Drain.
4. Stir in butter. Sprinkle with sugar.
5. Cover and cook on High 30 minutes.
6. Sprinkle with nuts about 10 minutes before end of cooking time.
Carrot Casserole
Janessa Hochstedler
East Earl, PA
Makes 4-5 servings
Prep Time: 20 minutes
Cooking Time: 4-5 hours
Ideal slow cooker size: 2-qt.
4 cups sliced carrots
1 medium-sized onion, chopped
10¾-oz. can cream of celery soup
½ cup Velveeta cheese, cubed
¼-½ tsp. salt
1. Mix all ingredients in slow cooker.
2. Cover and cook on Low 4-5 hours, or until carrots are tender but not mushy.
Zippy Vegetable Medley
Gloria Frey
Lebanon, PA
Makes 4-5 servings
Prep Time: 10-15 minutes
Cooking Time: 2½ hours
Ideal slow cooker size: 2-qt.
16-oz. pkg. frozen broccoli, cauliflower, and carrots
16-oz. pkg. frozen corn
2 10½-oz. cans fiesta nacho cheese soup
½ cup milk
1. Combine broccoli mixture and corn in slow cooker.
2. Combine soups and milk in a microwave-safe bowl. Microwave for 1 minute on High, or just enough to mix well. When blended, pour over vegetables.
3. Cover and cook on High for 2½ hours, or until hot and bubbly and vegetables are done to your liking.
Variation: If you’d like a milder dish, replace the one can of fiesta nacho cheese soup with one can of cheddar cheese soup.
— Yvonne Boettger
Harrisonburg, VA
Esther Gingerich
Parnell, IA
Judy A. and Sharon Wantland
Menomonee Falls, WI
Makes 6 servings
Prep Time: 15 minutes
Cooking Time: 2½-4 hours
Ideal slow cooker size: 3-qt.
16-oz. pkg. frozen vegetables, thawed (combination of broccoli, carrots, cauliflower, etc.)
10¾-oz. can cream of mushroom soup
half a soup can water
⅓ cup sour cream
1-2 cups shredded Swiss, or mozzarella, cheese, divided
6-oz. can French-fried onions, divided
1. In slow cooker, combine thawed vegetables, soup, water, sour cream, half the cheese, and half the onions.
2. Cover and cook on Low 2½-4 hours, or until vegetables are as soft as you like them.
3. Fifteen minutes before the end of the cooking time, sprinkle remaining cheese and onions on top.
Creamy Vegetables
Gloria Frey
Lebanon, PA
Makes 4-5 servings
Prep Time: 5-10 minutes
Cooking Time: 2½-3½ hours
Ideal slow cooker size: 2- to 3-qt.
16-oz. pkg. frozen broccoli and cauliflower
10¾-oz. can cream of mushroom soup
8-oz. carton spreadable garden vegetable cream cheese
1 cup seasoned croutons
1. Place frozen vegetables in slow cooker.
2. Put soup and cream cheese in a microwave-safe bowl. Microwave on High for 1 minute. Stir the soup and cheese together until smooth. Microwave for 30-60 seconds more if necessary to melt the two ingredients.
3. Pour cheesy soup over vegetables in slow cooker and mix well.
4. Cover and cook on Low 2½-3½ hours, or until vegetables are tender.
5. Thirty minutes before the end of the cooking time, sprinkle croutons over top. Continue to cook, uncovered.
Company Corn
Sherril Bieberly
Salina, KS
Jeannine Janzen
Elbing, KS
Makes 8-10 servings
Prep Time: 5-10 minutes
Cooking Time: 5 hours
Ideal slow cooker size: 3- to 4-qt.
2 20-oz. pkgs. frozen corn
½ tsp. salt
2-4 Tbsp. sugar, according to your taste preference
1 stick (½ cup) butter
8-oz. pkg. cream cheese
1. Place frozen corn in slow cooker. Stir in salt and sugar.
2. Cut butter and cream cheese into little pieces and place on top of corn.
3. Cook on Low for 5 hours, stirring occasionally if you’re at home and able to do so.
Variations:
1. Add 6 slices American cheese, broken up, to Step 2.
— Mary Ann Bowman
East Earl, PA
2. For a cheesier flavor, use ½ lb. Velveeta cheese, cubed, in place of the cream cheese. And use ½-1 cup shredded cheddar cheese instead of the American cheese (above).
— Sheila Soldner
Lititz, PA
3. Reduce salt to ¼ tsp. Add ¼ tsp. pepper and ½ tsp. garlic powder.
— Shawn Eshleman
Ephrata, PA
4. Drop the salt and sugar, but include everything else.
— Ruth Hofstetter
Versailles, MO
Corn Pudding
Clara Newswanger
Gordonville, PA
Makes 4-5 servings
Prep Time: 10-15 minutes
Cooking Time: 4 hours
Ideal slow cooker size: 3-qt.
¼ -½ cup sugar, according to your taste preference
3 Tbsp. cornstarch
2 eggs, beaten slightly
12-oz. can evaporated milk
16-oz. can cream-style corn
1. Combine all ingredients except corn in slow cooker until well blended.
2. Add corn. Mix well.
3. Cook on Low 4 hours. Allow to stand for 15 minutes before serving.
Sweet Dried Corn
Shelia Heil
Lancaster, PA
Makes 14 servings
Prep Time: 5 minutes
Cooking Time: 2-2½ hours
Ideal slow cooker size: 4-qt.
5 15-oz. cans whole-kernel corn, drained
1 stick (½ cup) butter, at room temperature
¾ cup brown sugar
1. Place corn in slow cooker. Add butter and brown sugar. Stir to combine.
2. Cook on High until hot, about 1½ hours. Stir. Continue cooking on Low for another 30-60 minutes, or until corn is very hot.
Dried Corn
Mary B. Sensenig
New Holland, PA
Makes 4 servings
Prep Time: 3-5 minutes
Cooking Time: 4 hours
Ideal slow cooker size: 3-qt.
15-oz. can dried corn
2 Tbsp. sugar
3 Tbsp. butter, softened
1 tsp. salt
1 cup half-and-half
2 Tbsp. water
1. Place all ingredients in slow cooker. Mix together well.
2. Cover and cook on Low 4 hours.
If you’re able, check after cooking 3 hours to make sure the corn isn’t cooking dry. If it appears to be, stir in an additional ¼-½ cup half-and-half. Cover and continue cooking.
Donna Lantgen
Chadron, NE
Makes 12-14 servings
Prep Time: 10 minutes
Cooking Time: 5-6 hours
Ideal slow cooker size: 4-qt.
2 lbs. frozen green beans, or 4 14½-oz. cans, drained
1-2 cups cubed Velveeta cheese, depending upon how much you like cheese
½ cup chopped onion
½ cup milk
1 Tbsp. flour
1. Place beans, cheese, and onion in slow cooker. Stir together well.
2. Place milk first, and then flour, in a jar with a tight-fitting lid. Shake together until smooth. Or mix together in a small bowl until smooth. Then stir into other ingredients.
3. Cover and cook on Low 5-6 hours, or until beans are fully cooked and heated through.
Dressed-Up Green Beans
Pat Unternahrer
Wayland, IA
Makes 10-12 servings
Prep Time: 5-10 minutes
Cooking Time: 2½-2¾ hours
Ideal slow cooker size: 3- to 4-qt.
3 14½-oz. cans green beans, drained
2 10¾-oz. cans mushroom soup
6-oz. can cheddar, or original, French-fried onions, divided
1. Spray interior of slow cooker with non-stick cooking spray.
2. Put drained green beans into cooker.
3. Put 2 cans mushroom soup on top of beans. Stir together gently.
4. Cook on High 2 hours.
5. Add half a can French fried onions. Stir and continue to cook 30-45 minutes.
6. Sprinkle remaining onions on top and serve.
Barbecued Green Beans
Sharon Timpe
Jackson, WI
Ruth E. Martin
Loysville, PA
Makes 10-12 servings
Prep Time: 15 minutes
Cooking Time: 3-4 hours
Ideal slow cooker size: 4-qt.
3 14½-oz. cans cut green beans (drain 2 cans completely; reserve liquid from 1 can)
1 small onion, diced
1 cup ketchup
¾ cup brown sugar
4 strips bacon, cooked crisp and crumbled
1. Combine green beans, diced onion, ketchup, and brown sugar in your slow cooker.
2. Add ⅓ cup of reserved bean liquid. Mix gently.
3. Cover and cook on Low 3-4 hours, until beans are tender and heated through. Stir at the end of 2 hours of cooking, if you’re home.
4. Pour in a little reserved bean juice if the sauce thickens more than you like.
5. Sprinkle bacon over beans just before serving.
Variation: Use 1½ lbs. fresh green beans instead of canned beans. When using fresh beans, you’ll need to increase the cooking time to 5-6 hours on Low, depending upon how soft or crunchy you like your beans.
— Lois Niebauer
Pedricktown, NJ
Special Green Beans
Sara Kinsinger
Stuarts Draft, VA
Makes 12-14 servings
Prep Time: 30-45 minutes
Cooking Time: 1-2 hours
Ideal slow cooker size: 4-qt.
4 14½-oz. cans green beans, drained
10¾-oz. can cream of mushroom soup
14½-oz. can chicken broth
1 cup tater tots
3-oz. can French-fried onion rings
1. Put green beans in slow cooker.
2. In a bowl, mix soup and broth together. Spread over beans.
3. Spoon tater tots over all. Top with onion rings.
4. Cover and bake on High 1-2 hours, or until heated through and potatoes are cooked.
Creole Green Beans
Jan Mast
Lancaster, PA
Makes 4-6 servings
Prep Time: 10 minutes
Cooking Time: 3-4 hours
Ideal slow cooker size: 2-qt.
2 small onions, chopped
half a stick (¼ cup) butter
4 cups green beans, fresh or frozen
½ cup salsa
2-3 Tbsp. brown sugar
½ tsp. garlic salt, optional
1. Saute onions in butter in a saucepan.
2. Combine with remaining ingredients in slow cooker.
3. Cover and cook on Low 3-4 hours, or longer, depending upon how soft or crunchy you like your beans.
Greek-Style Green Beans
Diann J. Dunham
State College, PA
Makes 6 servings
Prep Time: 5 minutes
Cooking Time: 2-5 hours
Ideal slow cooker size: 4-qt.
20 ozs. whole or cut-up frozen beans (not French cut)
2 cups tomato sauce
2 tsp. dried onion flakes, optional
pinch of dried marjoram or oregano
pinch of ground nutmeg
pinch of cinnamon
1. Combine all ingredients in slow cooker, mixing together thoroughly.
2. Cover and cook on Low 2-4 hours if the beans are defrosted, or for 3-5 hours on Low if the beans are frozen, or until the beans are done to your liking.
Joyce Kaut, Rochester, NY
Makes 8 servings
Prep Time: 20 minutes
Cooking Time: 3-8 hours
Ideal slow cooker size: 5-qt.
¼ lb. salt pork, or bacon
2 lbs. fresh green beans
2 medium-sized tomatoes
½ tsp. each salt and pepper
2 cups beef bouillon, or 2 beef bouillon cubes dissolved in 2 cups water
1. Dice salt pork or bacon, and spread across the bottom of your slow cooker.
2. Wash the beans, then break into 2”-3” pieces. Layer the beans over the pork or bacon.
3. Peel, seed, and cube tomatoes. Spoon over beans.
4. Sprinkle with salt and pepper. Pour bouillon over all ingredients in slow cooker.
5. Cook on High 3-4 hours, or on Low 6-8 hours, or until beans are done to your liking.
Variations:
1. You may use a 14½-oz. can of tomatoes instead of fresh ones.
2. You may use canned green beans instead of fresh.
If you use canned tomatoes and/or beans, cook on High for 2-3 hours, or on Low for 4-5 hours.
Super Green Beans
Esther J. Yoder
Hartville, OH
Makes 5 servings
Prep Time: 15 minutes
Cooking Time: 1-2 hours
Ideal slow cooker size: 3-qt.
2 14½-oz. cans green beans, undrained
1 cup cooked cubed ham
⅓ cup finely chopped onion
1 Tbsp. melted butter, or bacon drippings
1. Place undrained beans in cooker. Add remaining ingredients and mix well.
2. Cook on High 1-2 hours, or until steaming hot.
Fresh Green Beans
Lizzie Ann Yoder
Hartville, OH
Makes 6-8 servings
Prep Time: 20 minutes
Cooking Time: 6-24 hours
Ideal slow cooker size: 4- to 5-qt.
¼ lb. ham, or bacon, pieces
2 lbs. fresh green beans, washed and cut into pieces, or Frenched
3-4 cups water
1 scant tsp. salt
1. If using bacon, cut it into squares and brown in non-stick skillet. When crispy, drain and set aside.
2. Place all ingredients in slow cooker. Mix together well.
3. Cover and cook on High 6-10 hours, or on Low 10-24 hours, or until beans are done to your liking.
Barbara Sparks
Glen Burnie, MD
Makes 8-10 servings
Prep Time: 10 minutes
Cooking Time: 5½-8 hours
Ideal slow cooker size: 4-qt.
30-oz. pkg. frozen shredded hash brown potatoes, partially thawed
10¾-oz. can cheddar cheese soup
12-oz. can evaporated milk
2 Tbsp. butter, softened or melted
½ tsp. salt
pepper to taste, optional
1. Spray interior of slow cooker with non-stick cooking spray.
2. Break up partially thawed potatoes in slow cooker.
3. In a bowl stir together soup, milk, butter, and salt, and pepper if you wish. Pour over potatoes. Mix together gently.
4. Cover and cook on Low 5½-8 hours, or until potatoes are tender and fully cooked.
Slow-Cooked Cheese-y Potatoes
Tracey Hanson Schramel
Windom, MN
Sherry H. Kauffman
Minot, ND
Makes 10-12 servings
Prep Time: 8-10 minutes
Cooking Time: 3-9 hours
Ideal slow cooker size: 5-qt.
30-oz. pkg. frozen hash browns, shredded or sliced
2 10¾-oz. cans cheddar cheese soup
12-oz. can evaporated milk
3-oz. can French-fried onion rings, divided
¾ tsp. salt
¼ tsp. pepper
1. Spray interior of slow cooker with non-stick cooking spray.
2. Combine potatoes, soup, milk, half the onion rings, salt, and pepper in the slow cooker.
3. Cover and cook on Low 7-9 hours, or on High 3-4 hours, or until potatoes are heated through.
4. Sprinkle remaining onion rings over top before serving.
Variation: Instead of the French-fried onion rings, mix together ¼ cup melted butter and 1½ cups crushed cornflakes in a bowl. Sprinkle over the potatoes during their last 15 minutes of cooking. (No need to replace the onion rings mixed into the potatoes in Step 2.)
— Audrey Romonosky
Austin, TX
Creamy Easy Potatoes
Loretta Hanson
Hendricks, MN
Makes 6-8 servings
Prep Time: 15 minutes
Cooking Time: 4-6 hours
Ideal slow cooker size: 4-qt.
30-oz. pkg. frozen cubed hash browns, thawed
12-oz. can evaporated milk
10¾-oz. can cream of celery soup
10¾-oz. can cream of potato soup
½ cup diced onion, optional
1 cup shredded cheddar cheese
1. Spray slow cooker with non-stick cooking spray.
2. Combine hash browns, milk, soups, and onion if you wish in slow cooker.
3. Sprinkle cheese over top.
4. Cover and cook on Low 4-6 hours, stirring occasionally if you’re around, until potatoes are tender and cooked through.
Carol Sherwood
Batavia, NY
Makes 4 servings
Prep Time: 20 minutes
Cooking Time: 3-8 hours
Ideal slow cooker size: 4-qt.
30-oz. pkg. frozen hash brown potatoes, partially thawed
1-lb. pkg. kielbasa, chopped
1 medium-sized onion, diced
10¾-oz. can cheddar cheese soup
1 soup can milk
1. Spray interior of slow cooker with non-stick cooking spray.
2. Place first 3 ingredients in slow cooker. Stir together.
3. Mix soup and milk together in a bowl, stirring until well blended. Pour into slow cooker.
4. Fold all ingredients together.
5. Cover and cook on High 3 hours, or on Low 7-8 hours.
Sour Cream Hash Browns
Katrina Eberly
Stevens, PA
Stacy Petersheim
Mechanicsburg, PA
Jeanette Oberholtzer
Manheim, PA
Makes 10-12 servings
Prep Time: 5 minutes
Cooking Time: 3½-4½ hours
Ideal slow cooker size: 4- to 6-qt.
10¾-oz. can cream of mushroom soup, plain, or with roasted garlic
1 cup sour cream, fat-free or regular
1½-3 cups shredded cheddar, or Monterey Jack, cheese
30-oz. pkg. frozen cubed hash brown potatoes
1. Spray slow cooker with non-stick cooking spray.
2. Combine soup, sour cream, and cheese in a medium bowl. Mix well.
3. Pour half of potatoes into slow cooker.
4. Top with half of the soup mixture.
5. Repeat layers. Spread soup mixture evenly over top.
6. Cook on Low 3½-4½ hours, or until the potatoes are tender and cooked through.
Optional ingredients:
¼ lb. bacon, cut up, browned until crispy, and drained
½ cup sliced green onions
1 garlic clove, minced
salt and pepper to taste
Add any or all of these to the mixture in Step 2.
— Mary Kennell
Roanoke, IL
Satisfyingly Creamy Potatoes
Sherry Kauffman
Minot, ND
Makes 8-10 servings
Prep Time: 15 minutes
Cooking Time: 3-4 hours
Ideal slow cooker size: 5-qt.
1 pt. sour cream
10¾-oz. can cream of chicken soup
2 cups Velveeta cheese, cubed
½ cup chopped onions
30-oz. pkg. frozen hash browns
1. Spray interior of slow cooker with non-stick cooking spray.
2. Combine all ingredients in the slow cooker.
3. Cover and cook on Low 3-4 hours, or until potatoes are tender and cooked through.
Starla Kreider
Mohrsville, PA
Makes 14 servings
Prep Time: 10 minutes
Cooking Time: 4-5 hours
Ideal slow cooker size: 5-qt.
30-oz. package frozen, diced hash browns
2 cups cubed or shredded cheese of your choice
2 cups sour cream
2 10¾-oz. cans cream of chicken soup
half a stick (¼ cup) butter, melted
1. Place hash browns in an ungreased slow cooker.
2. Combine remaining ingredients and pour over the potatoes. Mix well.
3. Cover and cook on Low 4-5 hours, or until potatoes are tender and heated through.
A Tip —
It’s quite convenient to use a slow cooker to cook potatoes for salads or for fried potatoes or as baked potatoes. Just fill the slow cooker with cleaned potatoes and cook all day until done.
Darla Sathre
Baxter, MN
Scalloped Potatoes
Edna Mae Herschberger
Arthur, IL
Makes 6-8 servings
Prep Time: 5 minutes
Cooking Time: 4½-5½ hours
Ideal slow cooker size: 4-qt.
1 pint half-and-half
1 stick (½ cup) butter, softened or melted
30-oz. pkg. hash browns
1 tsp. garlic powder
¼ tsp. pepper, optional
1 lb. Velveeta, cubed
1. Spray interior of slow cooker with non-stick cooking spray.
2. Place all ingredients except Velveeta in slow cooker. Stir together gently but until well mixed.
3. Cover and cook on Low 4-5 hours, or until potatoes are tender and cooked through.
4. Stir in Velveeta. Cook until melted, approximately 30 minutes.
Onion-y Potatoes
Jeannine Janzen
Elbing, KS
Makes 6-8 servings
Prep Time: 5-10 minutes
Cooking Time: 4 hours
Ideal slow cooker size: 4-qt.
30-oz. pkg. frozen hash brown potatoes, thawed
½ cup diced onion, optional
5⅔ Tbsp. (⅓ cup) butter, melted
2 cups French onion dip
16-oz. pkg. American cheese, cut up
1. Spray interior of slow cooker with non-stick cooking spray.
2. Combine all ingredients in slow cooker. Mix well.
3. Cover and cook on Low 4 hours, or until potatoes are tender and cooked through.
Tierra Woods
Duenweg, MO
Makes 5-6 servings
Prep Time: 15 minutes
Cooking Time: 4 hours
Ideal slow cooker size: 4-qt.
¼ lb. bacon
6 cups frozen hash brown potatoes, partially thawed
1 cup mayonnaise
½ cup processed cheese sauce
1. Cut up bacon. Brown in non-stick skillet until crispy. Drain and set aside.
2. Spray interior of slow cooker with non-stick cooking spray.
3. Measure out ¼ cup bacon and reserve. Place remainder of bacon, and the rest of the ingredients into the slow cooker. Mix together well.
4. Cover and cook on Low for 4 hours.
5. Sprinkle with reserved bacon just before serving.
Ranch Hash Browns
Jean Butzer
Batavia, NY
Makes 5-6 servings
Prep Time: 5 minutes
Cooking Time: 4-7 hours
Ideal slow cooker size: 6-qt.
30-oz. bag frozen hash browns, partially thawed
8-oz. pkg. cream cheese, softened
1 envelope dry ranch dressing mix
10¾-oz. can cream of potato soup
1. Spray interior of slow cooker with non-stick cooking spray.
2. Place potatoes in slow cooker. Break up with a spoon if frozen together.
3. Mix remaining ingredients in a bowl. Stir gently into potatoes.
4. Cook on Low 4-7 hours, or until potatoes are cooked through. Stir carefully before serving.
Creamy Scalloped Potatoes
Nancy Wagner Graves
Manhattan, KS
Makes 8-10 servings
Prep Time: 5-15 minutes, depending upon the kind of potatoes you use
Cooking Time: 3-4 hours for fresh potatoes; 2-5 hours for frozen hash browns
Ideal slow cooker size: 4- to 5-qt.
2 Tbsp. dried minced onion
1 medium clove garlic, minced
1 tsp. salt
8-10 medium-sized fresh potatoes, sliced, or 30-oz. bag frozen hash browns, divided
8-oz. pkg. cream cheese, cubed, divided
½ cup shredded cheddar cheese, optional
1. Spray interior of slow cooker with non-stick cooking spray.
2. In a small bowl, combine onion, garlic, and salt.
3. Layer about one-fourth of the potatoes into the slow cooker.
4. Sprinkle one-fourth of onion-garlic mixture over potatoes.
5. Spoon about one-third of cream cheese cubes over top.
6. Repeat layers, ending with the seasoning.
7. If using fresh potatoes, cook on High 3-4 hours, or until potatoes are tender.
If using frozen hash browns, cook on High 2 hours, or on Low 4-5 hours, or until potatoes are tender and cooked through.
8. Stir potatoes to spread out the cream cheese. If you wish, you can mash the potatoes at this point.
9. If you like, sprinkle shredded cheese over top of the sliced or mashed potatoes.
10. Cover and cook an additional 10 minutes, or until the cheese is melted.
Plain Old Scalloped Potatoes
Ruth Ann Penner
Hillsboro, KS
Makes 3-4 servings
Prep Time: 10 minutes
Cooking Time: 2 hours
Ideal slow cooker size: 3-qt.
2 cups thinly sliced raw potatoes, divided
1 Tbsp. flour
1 tsp. salt
pepper
1 cup milk
1 Tbsp. butter
1. Spray slow cooker with non-stick cooking spray.
2. Put half of thinly sliced potatoes in bottom of slow cooker.
3. In a small bowl, mix together flour, salt, and pepper. Sprinkle half over top of potatoes.
4. Repeat layering.
5. Pour milk over all. Dot with butter.
6. Cover and cook on High for 2 hours.
Tips:
1. Pour milk over all as soon as possible to avoid having potatoes turn dark.
2. A cup of fully cooked ham cubes could be stirred in before serving.
3. Top with shredded cheese, if you wish.
Speedy Potato Dish
Esther J. Yoder
Hartville, OH
Makes 3-4 servings
Prep Time: 15 minutes
Cooking Time: 3-4 hours
Ideal slow cooker size: 4-qt.
5 medium potatoes, peeled and sliced
10¾-oz. can cream of chicken soup
¼ cup chicken broth
¼ -½ tsp. pepper
1. Spray interior of slow cooker with non-stick cooking spray.
2. Gently fold ingredients together in slow cooker.
3. Cover and cook on High 3-4 hours, or until potatoes are soft but not mushy or dry.
From-Scratch Scalloped Potatoes
Heather Horst
Lebanon, PA
Makes 12-15 servings
Prep Time: 20 minutes
Cooking Time: 4-5 hours
Ideal slow cooker size: 5- to 6-qt.
6 lbs. potatoes, peeled and thinly sliced, divided
2 cups cheddar cheese, shredded
1 cup onion, chopped
2 10¾-oz. cans cream of mushroom soup
1 cup water
½ tsp. each of salt and pepper
1 tsp. garlic powder, optional
1. Place one-third of sliced potatoes in slow cooker.
2. In a medium-sized bowl, mix together shredded cheese, onion, soup, water, and seasonings.
3. Pour one-third of creamy mixture over potatoes.
4. Repeat layers two more times.
5. Cover and cook on High 4-5 hours, or until the potatoes are tender.
Gourmet Scalloped Potatoes
Jean Hindal
Grandin, MO
Makes 10-12 servings
Prep Time: 15 minutes
Cooking Time: 4-8 hours
Ideal slow cooker size: 6-qt.
8 raw potatoes (peeled or not), shredded
2 cups sour cream
10¾-oz. can cream of chicken, or mushroom, soup
2 cups shredded cheddar cheese
1 tsp. salt
¼ tsp pepper, optional
1 tsp. dried onion flakes, optional
1. Spray interior of slow cooker with non-stick cooking spray.
2. Combine all ingredients gently in your slow cooker.
3. Cover and cook on High 4 hours, or on Low 6-8 hours, or until potatoes are tender.
From-Scratch Creamy Potatoes
Mary Stauffer
Ephrata, PA
Makes 15 servings
Prep Time: 1 hour preparing; 3 hours chilling
Cooking Time: 5 hours
Ideal slow cooker size: 6-qt.
5½ pounds potatoes
2 10½-oz. cans cheddar cheese soup
3 cups sour cream
1 cup chopped onion
1 tsp. salt
½ tsp. pepper
1. Cook unpeeled whole potatoes in water in a large saucepan until soft. Allow to cool to room temperature. Then refrigerate until fully chilled.
2. Spray cooker interior with non-stick cooking spray.
3. Skin chilled potatoes. Then grate into cooker.
4. Add remaining ingredients to slow cooker and stir together well.
5. Cover and cook on High 5 hours, or until hot and bubbly.
Jean Butzer
Batavia, NY
Makes 6-8 servings
Prep Time: 10 minutes
Cooking Time: 8-10 hours
Ideal slow cooker size: 3- to 4-qt.
6 large potatoes, peeled and sliced, divided
1 small onion, diced
2 cups shredded cheddar cheese, divided
8 strips bacon, uncooked and diced, divided
10¾-oz. can cream of mushroom soup
1. Spray the interior of the slow cooker with non-stick cooking spray.
2. Place half the sliced potatoes in bottom of slow cooker. Top with half the chopped onion, cheese, and bacon.
3. Repeat the layers in order. Top with soup.
4. Cover and cook on Low 8-10 hours, or until the potatoes are tender but not mushy or dry.
Tip: You may want to brown the bacon in a non-stick skillet until crispy, and then drain it of its drippings, before placing it in the cooker. That adds some time to the process, but it cuts down on the fat content.
Sausage and Scalloped Potatoes
Mrs. Mahlon Miller
Hutchinson, KS
Makes 3-4 servings
Prep Time: 15 minutes
Cooking Time: 4 hours
Ideal slow cooker size: 3-qt.
½ lb. loose sausage
4 cups raw potatoes, finely diced
½ cup shredded cheddar cheese
½ cup sour cream
10¾-oz. can cream of mushroom soup
1. Cook sausage in non-stick skillet until it loses its pink color. Drain.
2. Spray the interior of your slow cooker with non-stick cooking spray.
3. Combine all ingredients in your slow cooker.
4. Cover and cook on Low for 4 hours, or until potatoes are tender.
Simple Saucy Potatoes
Mary Lynn Miller
Reinholds, PA
Makes 8-10 servings
Prep Time: 15-20 minutes
Cooking Time: 4-5 hours
Ideal slow cooker size: 5-qt.
10 bacon slices
4 15-oz. cans sliced white potatoes, drained
2 10¾-oz. cans cream of celery soup
2 cups sour cream
6 green onions, thinly sliced
1. Brown bacon in non-stick skillet. Drain. Crumble and set aside.
2. Place potatoes in slow cooker.
3. In a large bowl, combine remaining ingredients, including the bacon. Pour over potatoes and mix well.
4. Cover and cook on High 4-5 hours, or until potatoes are cooked through.
Jean Butzer
Batavia, NY
Makes 6 servings
Prep Time: 10-15 minutes
Cooking Time: 3½-8 hours
Ideal slow cooker size: 4-qt.
2½ lbs. small red potatoes, quartered
1 cup sour cream
1 envelope dry buttermilk ranch salad dressing mix
10¾-oz. can cream of mushroom soup
1. Spray the interior of the slow cooker with non-stick cooking spray.
2. Place the potatoes in the slow cooker.
3. Combine the remaining ingredients in a bowl. Spoon over potatoes and stir gently.
4. Cover and cook on Low 7-8 hours, or on High 3½-4 hours, or until potatoes are tender but not dry or mushy.
5. Stir carefully before serving.
Creamy Red Potatoes
Orpha Herr
Andover, NY
Makes 4-6 servings
Prep Time: 25 minutes
Cooking Time: 8 hours
Ideal slow cooker size: 5-qt.
2 lbs. small red potatoes, scrubbed, quartered, unpeeled
8-oz. pkg. cream cheese, softened
10¾-oz. cream of potato soup
half a soup can milk or water
1 envelope dry ranch salad dressing mix
1. Place potatoes in slow cooker.
2. In a small bowl, beat remaining ingredients together until blended. Stir into potatoes.
3. Cover and cook on Low 8 hours, or until potatoes are tender, but not mushy or dry.
Tip: Barbecued pork chops are a great match with this dish.
In a bowl, mix a 10¾-oz. can of cream of mushroom soup with 1 cup ketchup,
1 Tbsp. Worcestershire sauce, and ½ cup chopped onion.
Place 4 or 5 pork chops in your other slow cooker! Pour sauce over top, making sure all the chops have sauce over them.
Cover and cook on High 4-6 hours, or on Low 6-8 hours, or until the chops are tender but not dry.
Lemon Red Potatoes
Carol Leaman
Lancaster, PA
Makes 6 servings
Prep Time: 15-20 minutes
Cooking Time: 2½-3 hours
Ideal slow cooker size: 3- to 4-qt.
10-12 small to medium-sized red potatoes
¼ cup water
¼ cup butter, melted
1 Tbsp. lemon juice
3 Tbsp. fresh, or dried, parsley
salt and pepper to taste
1. Cut a strip of peel from around the middle of each potato, using a potato peeler.
2. Place potatoes and water in slow cooker.
3. Cover and cook on High 2½-3 hours, or until tender. Do not overcook.
4. Drain water.
5. Combine butter, lemon juice, and parsley. Mix well. Pour over potatoes and toss to coat. Season with salt and pepper.
Carol Shirk
Leola, PA
Makes 4-5 servings
Prep Time: 15 minutes
Cooking Time: 2-6 hours
Ideal slow cooker size: 3- to 4-qt.
1½ lbs. new red potatoes, unpeeled
1 Tbsp. olive oil
1 Tbsp. fresh chopped rosemary, or 1 tsp. dried rosemary
1 tsp. garlic and pepper seasoning, or 1 large clove garlic, minced, plus ½ tsp. salt, and ¼ tsp. pepper
1. If the potatoes are larger than golf balls, cut them in half or in quarters.
2. In a bowl or plastic bag, toss potatoes with olive oil, coating well.
3. Add rosemary and garlic and pepper seasoning (or the minced garlic, salt, and pepper). Toss again until the potatoes are well coated.
4. Place potatoes in slow cooker. Cook on High 2-3 hours, or on Low 5-6 hours, or until potatoes are tender but not mushy or dry.
Parmesan Potato Wedges
Carol and John Ambrose
McMinnville, OR
Makes 6 servings
Prep Time: 15 minutes
Cooking Time: 4 hours
Ideal slow cooker size: 3-qt.
2 lbs. red potatoes, cut into ½” wedges or strips
¼ cup chopped onion
2 Tbsp. butter, cut into pieces
1½ tsp. dried oregano
¼ cup grated Parmesan cheese
1. Layer potatoes, onion, butter, and oregano in slow cooker.
2. Cover and cook on High 4 hours, or until potatoes are tender but not dry or mushy.
3. Spoon into serving dish and sprinkle with cheese.
Garlicky Potatoes
Donna Lantgen, Chadron, NE
Makes 4-5 servings
Prep Time: 30 minutes
Cooking Time: 4½-6 hours
Ideal slow cooker size: 3- to 4-qt.
6 potatoes, peeled and cubed
6 garlic cloves, minced
¼ cup diced onion, or one medium-sized onion, chopped
2 Tbsp. olive oil
1. Spray interior of slow cooker with non-stick cooking spray.
2. Combine all ingredients in slow cooker.
3. Cover and cook on Low 4½-6 hours, or until potatoes are tender but not mushy or dry.
Donna Lantgen
Chadron, NE
Makes 6 servings
Prep Time: 20-30 minutes
Cooking Time: 5-6 hours
Ideal slow cooker size: 4-qt.
6 medium-sized potatoes, diced
⅓ cup olive oil
1 envelope dry onion soup mix
1. Combine potatoes and olive oil in plastic bag. Shake well.
2. Add onion soup mix. Shake well.
3. Pour into slow cooker.
4. Cover and cook on Low 5-6 hours.
A Tip —
Slow cookers fit any season. When it’s hot outside, they don’t heat up your kitchen. So turn on your cooker before heading to the pool or the beach—or the garden.
Or put your dinner in the slow cooker, and then go play or watch your favorite sport.
The Simplest “Baked” Potatoes
Mary Kathryn Yoder
Harrisonville, MO
Makes 4-12 servings
Prep Time: 20 minutes
Cooking Time: 4-10 hours
Ideal slow cooker size: 3½- to 5-qt.
4-12 potatoes
1. Prick potatoes. Wrap each in foil. Place potatoes in slow cooker. (Do not add water.)
2. Cover and cook on High 4-5 hours, or on Low 8-10 hours, or until potatoes are tender when jagged.
Seasoned “Baked” Potatoes
Donna Conto, Saylorsburg, PA
Makes as many servings as you need!
Prep Time: 5 minutes
Cooking Time: 4-10 hours
Ideal slow cooker size: large enough to hold the potatoes!
potatoes
olive, or vegetable, oil
Season-All, or your choice of favorite dry seasonings
1. Wash and scrub potatoes. Rub each unpeeled potato with oil.
2. Put about 1 tsp. seasoning per potato in a mixing bowl or a plastic bag. Add potatoes one at a time and coat with seasonings.
3. Place potatoes in slow cooker as you finish coating them.
4. Cover and cook on High for 4 hours, or on Low 8-10 hours, or until potatoes are tender when jagged.
Leona Yoder
Hartville, OH
Makes 12 servings
Prep Time: 10 minutes
Cooking Time: 4-10 hours
Ideal slow cooker size: 4- to 5-qt.
12 potatoes
butter, softened
1. Spray slow cooker with non-stick cooking spray.
2. Rub butter over unpeeled whole potatoes. Place in slow cooker.
3. Cover and cook on High 4-5 hours, or on Low 8-10 hours, or until potatoes are tender when jagged.
Tip: Mix 1 Tbsp. pesto into ½ cup sour cream for a luscious baked potato topping.
Cornflake Cooker Potatoes
Anne Nolt
Thompsontown, PA
Makes 4-6 servings
Prep Time: 15 minutes
Cooking Time: 4 hours
Ideal slow cooker size: 3-qt.
6-8 potatoes, peeled
2 tsp. salt
2-3 Tbsp. butter
1 cup cornflakes, slightly crushed
1. Place potatoes in slow cooker.
2. Fill cooker with hot water. Sprinkle with salt.
3. Cover and cook on High for 4 hours, or until potatoes are tender.
4. While potatoes are cooking, melt butter. Continue melting until butter browns, but does not burn. (Watch carefully!) Stir in cornflakes. Set aside.
5. Drain potatoes. Spoon buttered cornflakes over potatoes. Or mash potatoes and then top with buttered cornflakes.
Mashed Potatoes
Alice Miller
Stuarts Draft, VA
Makes 4 servings
Prep Time: 15 minutes
Cooking Time: 3-5 hours
Ideal slow cooker size: 3- to 4-qt.
8 large potatoes, peeled and cut into 1” chunks
water
half a stick (¼ cup) butter, softened
1 tsp. salt
1½ cups milk, heated until skin forms on top
1. Place potatoes in slow cooker; add water to cover.
2. Cover and cook on High 3-5 hours, or until potatoes are very tender but not watery.
3. Lift potatoes out with a slotted spoon into a bowl. Beat with electric mixer on high speed, scraping sides down.
4. Cut butter in chunks. Add to potatoes. Slowly add milk, being careful not to splash yourself with the hot milk. Add salt. Beat until creamy.
Tip: Put the potatoes in the slow cooker and forget about them while you’re occupied otherwise. Come back to the kitchen 3-5 hours later, and you’ve got soft potatoes, ready to mash!
Elsie Schlabach
Millersburg, OH
Makes 8-10 servings
Prep Time: 15-20 minutes
Cooking Time: 2-3 hours
Ideal slow cooker size: 4- to 5-qt.
5 lbs. potatoes (not baking potatoes), peeled and cut into chunks
8-oz. pkg. cream cheese, softened
1-2 cups sour cream
2 Tbsp. butter, softened
1 tsp. salt
1. Cook potatoes in 2-3” water in a large kettle until tender. Drain, reserving 1-2 cups cooking water.
2. Mash until smooth. Add cooking water as needed to keep potatoes from being too stiff.
3. Mash in remaining ingredients and beat until light and fluffy.
4. Cool. Cover and refrigerate.
5. When ready to use, spray interior of slow cooker with non-stick cooking spray.
6. Stir chilled potatoes and then place in slow cooker. Cover and cook on Low 2-3 hours—or until hot throughout.
Variations:
1. Add 1-2 tsp. garlic salt to Step 3.
— Colleen Heatwole
Burton, MI
2. Add 2 tsp. fresh or dried chives to Step 3.
— Thelma Good
Harrisonburg, VA
Tip: This dish is great for a Sunday noon meal, or anytime when you’re away from the kitchen but want a comforting potato dish for a meal.
Individual Mashed Potatoes
Mrs. Audrey L. Kneer
Williamsfield, IL
Prep Time: 25 minutes
Cooking Time: up to 3 hours
Ideal slow cooker size: 1- to 2-qt.
1-2 medium-sized potatoes per person
3 Tbsp. milk per potato
½ Tbsp. butter per potato, melted
⅛ tsp. salt per potato
1. Peel and boil potatoes until soft. Mash.
2. While mashing potatoes, heat milk to scalding. Then add hot milk, butter, and salt to mashed potatoes, stirring in well.
3. Put in slow cooker a couple of hours before serving. Set cooker on Low. Stir once in a while. These will be the same as fresh mashed potatoes.
Note: This saves needing to mash potatoes at the last minute.
Seasoned Mashed Potatoes
Elena Yoder
Carlsbad, NM
Makes 12 servings
Prep Time: 30 minutes
Cooking Time: 3-4 hours
Ideal slow cooker size: 4-qt.
potatoes to fill a 4-qt. slow cooker, peeled and cut into chunks
boiling water to cover potatoes
8-oz. pkg. cream cheese, softened
2 cups buttermilk
1 cup dry milk
1 envelope dry ranch dressing mix
1. Place potatoes in slow cooker. Cover with boiling water.
2. Cover and cook on High 3-4 hours, or until very tender.
3. Drain, reserving liquid.
4. Mash potatoes.
5. Beat in cream cheese.
6. Beat in buttermilk, dry milk, and ranch dressing mix.
7. If needed, beat in as much reserved potato water as you want until potatoes reach desired consistency.
Garlic Mashed Potatoes
Katrine Rose, Woodbridge, VA
Makes 6 servings
Prep Time: 20 minutes
Cooking Time: 4-7 hours
Ideal slow cooker size: 4-qt.
2 lbs. baking potatoes, unpeeled and cut into ½” cubes
¼ cup water
3 Tbsp. butter, sliced
1 tsp. salt
¾ tsp. garlic powder
¼ tsp. black pepper
1 cup milk
1. Combine all ingredients, except milk, in slow cooker. Toss to combine.
2. Cover. Cook on Low 7 hours, or on High 4 hours.
3. Add milk to potatoes during last 30 minutes of cooking time.
4. Mash potatoes with potato masher or electric mixer until fairly smooth.
5. Place in slow cooker 2 hours before serving. Cover. Set cooker on Low.
6. Stir before serving.
Note: These potatoes will taste freshly mashed, and they will spare you last-minute work.
Make-Ahead Mashed Potatoes
Tracey Hanson Schramel
Windom, MN
Makes 8-12 servings
Prep Time: 45-60 minutes
Cooking Time: 4-5 hours in slow cooker
Ideal slow cooker size: 2 6-qt. cookers
5 lbs. potatoes, peeled and cubed
8-oz. pkg. cream cheese, softened
1 cup half-and-half
1 stick (½ cup) butter, softened
salt and pepper to taste
1. Cook potatoes in water in large saucepan until tender but not mushy. Drain, reserving 1 cup cooking water.
2. In large bowl, beat softened cream cheese and half-and-half together until smooth.
3. Stir in hot potatoes and reserved cooking water and blend well.
4. Stir in butter, salt, and pepper.
5. Place meal-size portions of the mixture in freezer containers. Cool; then freeze.
6. When needed, thaw a container of potatoes. Spray interior of slow cooker. Then place potato mixture in slow cooker.
7. Stir in 1-2 Tbsp. softened butter and ½-1 tsp. paprika.
8. Cover and cook on Low 4-5 hours, or until potatoes are heated through, but not dry.
Cheddar Mashed Potatoes
Gloria Good
Harrisonburg, VA
Makes 5-6 servings
Prep Time: 10 minutes
Cooking Time: 3-5 hours
Ideal slow cooker size: 2-qt.
10¾-oz. condensed cheddar cheese soup
½ cup sour cream
2 Tbsp. chopped green onions
dash of pepper
3 cups leftover, or stiff, seasoned mashed potatoes
1. Spray interior of slow cooker with non-stick cooking spray.
2. Mix all ingredients together in slow cooker.
3. Cover and cook on High 3 hours, or on Low 5 hours, or until potatoes are thoroughly hot.
Leona Yoder
Hartville, OH
Makes 4 servings
Prep Time: 5 minutes
Cooking Time: 6-9 hours
Ideal slow cooker size: 2- to 3-qt.
3 large sweet potatoes
¼ cup water
1. Place unpeeled sweet potatoes into slow cooker.
2. Add ¼ cup water.
3. Cover and cook on High 1 hour. Then turn to Low and cook for 5-8 hours, or until potatoes are tender.
Fruity Sweet Potatoes
Jean Butzer, Batavia, NY
Evelyn Page, Lance Creek, WY
Makes 6 servings
Prep Time: 15 minutes
Cooking Time: 6-8 hours
Ideal slow cooker size: 3- to 4-qt.
2 lbs. (about 6 medium-sized) sweet potatoes, or yams
1½ cups applesauce
⅔ cup brown sugar
3 Tbsp. butter, melted
1 tsp. cinnamon
chopped nuts, optional
1. Peel sweet potatoes if you wish. Cut into cubes or slices. Place in slow cooker.
2. In a bowl, mix together applesauce, brown sugar, butter, and cinnamon. Spoon over potatoes.
3. Cover and cook on Low 6-8 hours, or until potatoes are tender.
4. Mash potatoes and sauce together if you wish with a large spoon—or spoon potatoes into serving dish and top with the sauce.
5. Sprinkle with nuts, if you want.
Variation: Instead of raw sweet potatoes, substitute a 40-oz. can of cut-up sweet potatoes, drained. Then cook on Low for only 3-4 hours.
— Shelia Heil
Lancaster, PA
Apples n’ Yams
Rebecca Plank Leichty
Harrisonburg, VA
Makes 8-10 servings
Prep Time: 25 minutes
Cooking Time: 4-6 hours
Ideal slow cooker size: 4- to 5-qt.
1 Tbsp. lemon juice, or lemonade
6 apples, peeled and sliced
6 large yams, or sweet potatoes, peeled and thinly sliced
¼ cup apple juice
1 Tbsp. butter, melted
1. Toss sliced apples and yams in lemon juice.
2. Combine apple juice and butter. Pour over apples and sweet potatoes. Pour into greased slow cooker.
3. Cover. Cook on High 4 hours or Low 6 hours.
This is a tasty vegetable dish to add to a meal when serving children. The apples smell wonderful when cooking and truly moisten the potatoes when served together. It is a well-rounded and easy way to serve sweet potatoes.
Deborah Heatwole
Waynesboro, GA
Makes 4-6 servings
Prep Time: 10-15 minutes
Cooking Time: 3 hours
Ideal slow cooker size: 2- to 3-qt.
¼ cup brown sugar
¼ tsp. cinnamon
3 medium-sized sweet potatoes, thinly sliced and peeled (about 4-6 cups of slices), divided
½ stick (¼ cup) butter, melted
salt to taste
1. Spray slow cooker with non-stick cooking spray.
2. Combine brown sugar and cinnamon in a small bowl.
3. Place one-third of sweet potatoes slices in slow cooker.
4. Drizzle with one-third of butter. Sprinkle with salt and one-third of brown sugar mixture.
5. Repeat layers two more times.
6. Cover and cook on High 3 hours, or until potatoes are tender.
Glazed Sweet Potatoes
Jan Mast
Lancaster, PA
Makes 8-10 servings
Prep Time: 20 minutes
Cooking Time: 3-4 hours
Ideal slow cooker size: 2-qt.
8-10 medium-sized sweet potatoes
½ tsp. salt
¾ cup brown sugar
2 Tbsp. butter
1 Tbsp. flour
¼ cup water
1. Cook sweet potatoes in 2”-3” water in a large saucepan until barely soft. Drain. When cool enough to handle, peel and slice into slow cooker.
2. While potatoes are cooking in the saucepan, combine remaining ingredients in a microwave-safe bowl.
3. Microwave on High for 1½ minutes. Stir. Repeat until glaze thickens slightly.
4. Pour glaze over peeled, cooked sweet potatoes in slow cooker.
5. Cover and cook on High 3-4 hours.
Glazed Maple Sweet Potatoes
Jeannine Janzen
Elbing, KS
Makes 5 servings
Prep Time: 5-10 minutes
Cooking Time: 7-9 hours
Ideal slow cooker size: 4-qt.
5 medium-sized sweet potatoes, cut in ½”-thick slices
¼ cup brown sugar, packed
¼ cup pure maple syrup
¼ cup apple cider
2 Tbsp. butter
1. Place potatoes in slow cooker.
2. In a small bowl, combine brown sugar, maple syrup, and apple cider. Mix well. Pour over potatoes. Stir until all potato slices are covered.
3. Cover and cook on Low 7-9 hours, or until potatoes are tender.
4. Stir in butter before serving.
Starla Kreider, Mohrsville, PA
Makes 6-8 servings
Prep Time: 5-10 minutes
Cooking Time: 2-3 hours
Ideal slow cooker size: 2-qt.
1½ cups raw long-grain rice
3-3½ cups water, divided
10¾-oz. can cream of celery soup
2 tsp. chicken bouillon granules
1 onion, chopped
salt and pepper to taste
1. Spray interior of cooker with non-stick cooking spray.
2. Combine rice, 3 cups water, soup, bouillon, onion, and a dash of salt and pepper in the slow cooker.
3. Cover and cook on High 2-3 hours. If after 2 hours, the rice is beginning to dry out, stir in ½ cup water and continue cooking until heated through.
Cooked Rice
Mary Kathryn Yoder
Harrisonville, MO
Makes 8 servings
Prep Time: 5 minutes
Cooking Time: 1½-2½ hours
Ideal slow cooker size: 4-qt.
1 Tbsp. butter
3 cups raw long-grain rice
6 cups water
salt to taste, about 3 tsp.
1. Grease slow cooker with the butter.
2. If you have time, heat the water to boiling in a saucepan on your stovetop, or in a microwave-safe bowl in your microwave. Then pour rice, water (heated or not), and salt into the cooker and stir together.
3. Cover and cook on High 1½-2½ hours. If you’re home and able to do so, stir occasionally.
Tips:
1. To make a smaller amount of rice, try these proportions and cooking time:
1 Tbsp. butter
1 cup raw long-grain, or brown, rice
2½ cups water
1 tsp. salt
When I use mushrooms or green peppers in the slow cooker, I usually stir them in during the last hour so they don’t get mushy.
Trudy Kutter
Corfu, NY
Follow the directions above, but cook on Low 1 hour and 20 minutes, or until the rice is tender but not dry.
This makes 4-5 servings.
— Sarah J. Miller
Harrisonburg, VA
— Vera Martin
East Earl, PA
2. When the slow cooker is turned off, the rice will keep warm enough for serving for 2-3 hours.
— Leona Yoder
Hartville, OH
Wild Rice Casserole
Loretta Hanson
Hendricks, MN
Makes 4 servings
Prep Time: 15 minutes
Cooking Time: 2 hours
Ideal slow cooker size: 4-qt.
6-oz. box long-grain and wild rice
10¾-oz. can cream of mushroom soup
¾ cup water
2 Tbsp. chopped onion, optional
2 Tbsp. butter, melted
1 Tbsp. beef bouillon
dash of Worcestershire sauce
1. Place all ingredients in slow cooker, including the seasonings packet from the rice box.
2. Cover and cook on High for 2 hours. Fluff with fork before serving.
Wild Rice Pilaf
Judi Manos
West Islip, NY
Makes 6 servings
Prep Time: 10 minutes
Cooking Time: 3½-5 hours
Ideal slow cooker size: 3- to 4-qt.
1½ cups uncooked wild rice
½ cup finely chopped onion
14-oz. can chicken broth
2 cups water
4-oz. can sliced mushrooms, drained
½ tsp. dried thyme leaves
1. Spray slow cooker with non-stick cooking spray.
2. Rinse rice and drain well.
3. Combine rice, onion, chicken broth, and water in slow cooker. Mix well.
4. Cover and cook on High 3-4 hours.
5. Add mushrooms and thyme and stir gently.
6. Cover and cook on Low 30-60 minutes longer, or until wild rice pops and is tender.
Variation: Add ¾ tsp. salt in Step 3.
Flavorful Fruited Rice
Sandra Haverstraw
Hummelstown, PA
Makes 4 servings
Prep Time: 7 minutes
Cooking Time: 2 hours
Ideal slow cooker size: 2- to 3½-qt.
⅓ cup chopped onion
6-oz. pkg. long-grain and wild rice mix
2 cups chicken broth
¼ cup dried cranberries
¼ cup chopped dried apricots
1. Spray small frying pan with non-stick cooking spray. Add chopped onions and cook on medium heat about 5 minutes, or until onions begin to brown.
2. Place onions and remaining ingredients in the slow cooker, including the seasonings in the rice package. Stir well to dissolve seasonings.
3. Cover and cook on High 2 hours. Fluff with fork to serve.
Variations:
1. Just before serving sprinkle dish with ½ cup toasted pecans, or other nuts.
2. Use other dried fruits instead of the cranberries, such as raisins or dried cherries.
Cheddar Rice
Natalia Showalter
Mt. Solon, VA
Makes 8-10 servings
Prep Time: 10-15 minutes
Cooking Time: 2-3 hours
Ideal slow cooker size: 3-qt.
2 cups uncooked brown rice
3 Tbsp. butter
½ cup thinly sliced green onions, or shallots
1 tsp. salt
5 cups water
½ tsp. pepper
2 cups shredded cheddar cheese
1 cup slivered almonds, optional
1. Combine rice, butter, green onion, and salt in slow cooker.
2. Bring water to boil and pour over rice mixture.
3. Cover and cook on High 2-3 hours, or until rice is tender and liquid is absorbed.
4. Five minutes before serving stir in pepper and cheese.
5. Garnish with slivered almonds, if you wish.
Barbara Gautcher
Harrisonburg, VA
Makes 6 servings
Prep Time: 15 minutes, plus 8 hours for soaking beans
Cooking Time: 6 hours
Ideal slow cooker size: 6-qt.
2 cups dried red beans
water
¾ cup uncooked brown rice
4 cups water
6 carrots, peeled if you wish, and cut into chunks
1 large onion, cut into chunks
1 Tbsp. cumin
1. Place dried beans in slow cooker and cover with water. Allow to soak for 8 hours. Drain. Discard soaking water.
2. Return soaked beans to cooker. Stir in all remaining ingredients.
3. Cover and cook on Low 6 hours, or until all vegetables are tender.
Variation: Add 1 Tbsp. salt to Step 2.
Broccoli Rice Casserole
Liz Rugg
Wayland, IA
Makes 6 servings
Prep Time: 5 minutes
Cooking Time: 3-4 hours
Ideal slow cooker size: 3- to 4-qt.
1 cup uncooked minute rice
1-lb. pkg. frozen chopped broccoli
8-oz. jar processed cheese spread
10¾-oz. can cream of mushroom soup
1. Mix all ingredients together in slow cooker.
2. Cover and cook on High 3-4 hours, or until rice and broccoli are tender but not mushy or dry.
Cheese-y Rice
Janice Muller
Derwood, MD
Makes 6 servings
Prep Time: 20 minutes
Cooking Time: 4-6 hours
Ideal slow cooker size: 3½- to 4-qt.
2 cups hot cooked rice
3-oz. can French-fried onions, divided
1 cup sour cream
16-oz. jar medium salsa, divided
1 cup shredded cheddar, or taco-blend, cheese, divided
1. Spray interior of slow cooker with non-stick cooking spray.
2. In a bowl, combine rice and ⅔ cup onions. Spoon half the rice mixture into the slow cooker.
3. Spread sour cream over rice. Layer half the salsa and half the cheese over the sour cream.
4. Top with remaining rice, salsa, and cheese.
5. Cook on Low 4-6 hours, or until cheese is melted and casserole is heated through.
Beverly Flatt-Getz
Warriors Mark, PA
Makes 6-8 servings
Prep Time: 20 minutes
Cooking Time: 2-4 hours
Ideal slow cooker size: 4-qt.
1 large onion, chopped
1 bell pepper, chopped
1 lb. bacon, cooked, and broken into bite-size pieces
2 cups cooked long-grain rice
28-oz. can stewed tomatoes with juice
grated Parmesan cheese, optional
1. Sauté onion and pepper in a small non-stick frying pan until tender.
2. Spray interior of slow cooker with non-stick cooking spray.
3. Combine all ingredients in the slow cooker.
4. Cover and cook on Low 4 hours, or on High 2 hours, or until heated through.
5. Sprinkle with Parmesan cheese just before serving, if you wish.
Rice ‘N Beans ‘N Salsa
Heather Horst
Lebanon, PA
Makes 6-8 servings
Prep Time: 7 minutes
Cooking Time: 4-10 hours
Ideal slow cooker size: 3- to 5-qt.
2 16-oz. cans black, or navy, beans, drained
14-oz. can chicken broth
1 cup uncooked long-grain white, or brown, rice
1 qt. salsa, mild, medium, or hot
1 cup water
½ tsp. garlic powder
1. Combine all ingredients in slow cooker. Stir well.
2. Cover and cook on Low 8-10 hours, or on High 4 hours.
New Year’s Sauerkraut
Judith A. Govotsos
Frederick, MD
Makes 4-6 servings
Prep Time: 10-15 minutes
Cooking Time: 2-10 hours
Ideal slow cooker size: 3-qt.
3 cups sauerkraut, rinsed and drained
½-¾ cup brown sugar
1 apple, cored and chopped
1 small onion, chopped
water to cover
1. Place sauerkraut in slow cooker. Add sugar, apple, and onions. Stir.
2. Cover with water.
3. Cover with lid and cook on High 2-3 hours, or on Low all day.
Janet L. Roggie, Lowville, NY
Mary Stauffer, Ephrata, PA
Leona Yoder, Hartville, OH
June S. Groff, Denver, PA
Trudy Kutter, Corfu, NY
Makes 4-6 servings, depending on the size of the squash
Prep Time: 5 minutes
Cooking Time: 7-8 hours, depending on the size of the squash
Ideal slow cooker size: 4- to 5-qt., depending on the size of the squash
whole acorn squash
water
salt
cinnamon
butter
brown sugar or maple syrup, optional
1. Wash squash. Cut off stem. Place whole squash in slow cooker. Add water to a depth of about 1”.
2. Cover and cook on Low 7-8 hours, depending on the size of the squash. Jag with a sharp fork to see if it’s tender. Cook longer if it isn’t.
Check every 2 hours during cooking time, if you can, to make sure the squash isn’t cooking dry. Add water if it drops below 1” deep.
3. Remove squash from cooker and allow to cool until you can handle it.
4. Cut in half with a long-bladed knife. Scoop seeds out of both halves.
5. Sprinkle flesh with salt and cinnamon. Dot with butter. Drizzle with brown sugar or maple syrup, if you wish. Serve.
Or scoop out the flesh with a spoon into a mixing bowl. Add remaining ingredients and mash together until well blended and smooth.
Another Method:
Cut the squash in half before placing in cooker. Scoop out seeds. Wrap each half in foil and place in cooker. Add water to a depth of 1”.
Continue with Step 2 above, but skip Steps 3 and 4.
— Alice Rush
Quakertown, PA
Artichokes
Gertrude Dutcher
Hartville, OH
Makes 4-6 servings
Prep Time: 15 minutes
Cooking Time: 6-8 hours
Ideal slow cooker size: 4-qt.
4-6 artichokes
1-1½ tsp. salt
1 cup lemon juice, divided
2 cups hot water
1 stick (½ cup) melted butter
1. Wash and trim artichokes. Cut off about 1” from top. If you wish, trim tips of leaves. Stand chokes upright in slow cooker.
2. Sprinkle each choke with ¼ tsp. salt and 2 Tbsp. lemon juice.
3. Pour 2 cups hot water around the base of the artichokes.
4. Cover and cook on Low 6-8 hours.
5. Serve with melted butter and lemon juice for dipping.
Red Cabbage
Kristin Tice
Shipshewana, IN
Makes 8 servings
Prep Time: 30 minutes
Cooking Time: 6 hours
Ideal slow cooker size: 3-qt.
5 cups shredded red cabbage
1 cup white sugar
1 cup white vinegar
1 apple, chopped
1 tsp. salt
1 cup water
1. Combine all ingredients in slow cooker.
2. Cover and cook on Low 6 hours.
Tip: This is a great side-dish to serve with pork.
Janessa Hochstedler
East Earl, PA
Makes 6-8 servings
Prep Time: 10-20 minutes
Cooking Time: 2-4 hours
Ideal slow cooker size: 2-qt.
1½ lbs. small onions
4 slices bacon, cooked and crumbled
10½-oz. can cheddar cheese soup
½ cup milk
¼ cup grated Parmesan cheese
1. Peel onions, but leave whole. Place in slow cooker.
2. Mix remaining ingredients together in a bowl.
3. Pour into slow cooker. Gently mix in onions.
4. Cook on High 2 hours, or on Low 4 hours, or until onions are fully tender.
Caramelized Onions
Jeanette Oberholtzer
Manheim, PA
Makes 6-8 servings
Prep Time: 15 minutes
Cooking Time: 10-12 hours
Ideal slow cooker size: 4- to 6-qt.
4-6 large sweet onions
½ cup (1 stick) butter, melted, or olive oil
1. Peel onions and slice off the top and the bottom ends.
2. Place onions in slow cooker.
3. Pour butter or olive oil on top of onions. Stir together.
4. Cook on Low 10-12 hours.
5. Use carmelized onions as filling for omelets or sandwiches, as an ingredient in soup, or as a condiment with grilled meat.
A Tip —
When choosing cabbage, select a bright green head that is firm and solid.
Fresh Zucchini and Tomatoes
Pauline Morrison
St. Marys, Ontario
Makes 6-8 servings
Prep Time: 15 minutes
Cooking Time: 2½-3 hours
Ideal slow cooker size: 3½-qt.
1½ lbs. zucchini, peeled if you wish, and cut into ¼” slices
19-oz. can stewed tomatoes, broken up and undrained
1½ cloves garlic, minced
½ tsp. salt
1½ Tbsp. butter
1. Place zucchini slices in slow cooker.
2. Add tomatoes, garlic, and salt. Mix well.
3. Dot surface with butter.
4. Cover and cook on High 2½-3 hours, or until zucchini are done to your liking.
Variation: Sprinkle with grated Parmesan cheese when serving, if you wish.
Michelle Showalter
Bridgewater, VA
Makes 10-12 servings
Prep Time: 15 minutes
Cooking Time: 3-4 hours
Ideal slow cooker size: 3-qt.
2 qts. canned tomatoes
⅓ cup sugar
1½ tsp. salt
dash of pepper
3 Tbsp. butter
2 cups bread cubes
1. Place tomatoes in slow cooker.
2. Sprinkle with sugar, salt, and pepper.
3. Lightly toast bread cubes in melted butter. Spread over tomatoes.
4. Cover. Cook on High 3-4 hours.
Variation: If you prefer bread that is less moist and soft, add bread cubes 15 minutes before serving and continue cooking without lid.
Mushrooms in Red Wine
Donna Lantgen
Chadron, NE
Makes 4 servings
Prep Time: 10 minutes
Baking Time: 4-6 hours
Ideal slow cooker size: 2-qt.
1 lb. fresh mushrooms, cleaned
4 cloves garlic, chopped
¼ cup onion, chopped
1 Tbsp. olive oil
1 cup red wine
1. Combine all ingredients in slow cooker. Cook on Low 4-6 hours, or until done to your liking.
2. Serve as a side dish with your favorite meat.
Stuffed Mushrooms
Melanie L. Thrower
McPherson, KS
Makes 4-6 servings
Prep Time: 20-30 minutes
Cooking Time: 2-4 hours
Ideal slow cooker size: 3-qt.
8-10 large mushrooms
¼ tsp. minced garlic
1 Tbsp. oil
dash of salt
dash of pepper
dash of cayenne pepper, optional
¼ cup grated Monterey Jack cheese
1. Remove stems from mushrooms and dice.
2. Heat oil in skillet. Saute diced stems with garlic until softened. Remove skillet from heat.
3. Stir in seasonings and cheese. Stuff into mushroom shells. Place in slow cooker.
4. Cover. Heat on Low 2-4 hours.
Variations:
1. Add 1 Tbsp. minced onion to Step 2.
2. Use Monterey Jack cheese with jalapenos.
Virginia Blish
Akron, NY
Makes 4 servings
Prep Time: 15-25 minutes
Cooking Time: 3 hours
Ideal slow cooker size: 5-qt.
4 medium-sized green, yellow, or red, sweet peppers, or a mixture of colors
1 cup cooked rice
15-oz. can chili beans with chili gravy
1 cup (4 ozs.) shredded cheese, divided
14½-oz. can petite diced tomatoes, with onion, celery, and green pepper
1. Wash and dry sweet peppers. Remove tops, membranes, and seeds, but keep the peppers whole.
2. In a bowl, mix together rice, beans, and half the cheese. Spoon mixture into peppers.
3. Pour tomatoes into slow cooker. Place filled peppers on top, keeping them upright. Do not stack the peppers.
4. Cover and cook on High 3 hours.
5. Carefully lift peppers out of cooker and place on a serving platter. Spoon hot tomatoes over top. Sprinkle remaining cheese over peppers.
Southwest Hominy
Reita Yoder
Carlsbad, NM
Makes 12-14 servings
Prep Time: 10 minutes
Cooking Time: 1½-3 hours
Ideal slow cooker size: 3- to 4-qt.
3 29-oz. cans hominy, drained
10¾-oz. can cream of chicken soup
½ lb. Velveeta, or cheddar, cheese, grated or cubed
1 lb. cubed cooked ham, or sliced hot dogs
2 2¼-oz. cans green chilies, undrained
1. Mix all ingredients together in slow cooker.
2. Cover and cook on High for 1½ hours, on Low for 2-3 hours, or until bubbly and cheese is melted.
Tip: Serve with fresh salsa.
A Tip —
Many stove-top and oven recipes can be adapted for a slow cooker. If you want to experiment, use these conversion factors:
• Low (in a slow cooker) = 200° in an oven, approximately
• High (in a slow cooker) = 300° in an oven, approximately
• In a slow-cooker, 2 hours on Low = 1 hour, approximately, on High.
Mexican Hominy
Janie Steele
Moore, OK
Make 6-8 servings
Prep Time: 10 minutes
Cooking Time: 1 hour
Ideal slow cooker size: 3- to 4-qt.
2 29-oz. cans hominy, drained
4-oz. can chopped green chilies, mild or hot
1 cup sour cream
8-oz. jar Cheez Whiz
1. Combine ingredients in slow cooker.
2. Cover and heat on Low for one hour, or until cheese is melted and dish is thoroughly hot.
Judi Manos
West Islip, NY
Jeanette Oberholtzer
Manheim, PA
Makes 4-5 servings
Prep Time: 20 minutes
Cooking Time: 4-5 hours
Ideal slow cooker size: 4- to 6-qt.
1 stick (½ cup) butter, divided
1 cup chopped walnuts
2 onions, chopped
14-oz. pkg. dry herb-seasoned stuffing mix
1½ cups applesauce
water, optional
1. In non-stick skillet, melt 2 Tbsp. of butter. Saute walnuts over medium heat until toasted, about 5 minutes, stirring frequently. Remove from skillet and set aside.
2. Melt remaining butter in skillet. Add onions and cook 3-4 minutes, or until almost tender. Set aside.
3. Spray slow cooker with non-stick cooking spray. Place dry stuffing mix in slow cooker.
4. Add onion-butter mixture and stir. Add applesauce and stir.
5. Cover and cook on Low 4-5 hours, or until heated through.
Check after Stuffing has cooked for 3½ hours. If it’s sticking to the cooker, drying out, or becoming too brown on the edges, stir in ½-1 cup water. Continue cooking.
6. Sprinkle with walnuts before serving.
Pineapple Stuffing
Edwina F. Stoltzfus
Narvon, PA
Krista Hershberger
Elverson, PA
Makes 4-6 servings
Prep Time: 10 minutes
Cooking Time: 3-4 hours
Ideal slow cooker size: 4-qt.
1 stick (½ cup) butter, softened
½ cup sugar
3 eggs
20-oz. can crushed pineapple, drained
6 slices stale bread, cubed
1. In a large mixing bowl, blend together butter and sugar.
2. Blend in 1 egg at a time, mixing until thoroughly combined.
3. Stir in drained pineapple. Fold in bread cubes.
4. Spoon into slow cooker.
5. Cook 3-4 hours on Low, or until heated through.
6. Allow to stand for 15 minutes before serving.
Corny Cornbread
Pat Unternahrer
Wayland, IA
Makes 8 servings
Prep Time: 5 minutes
Cooking Time: 3 hours and 45 minutes
Ideal slow cooker size: 4-qt.
1 egg
½ cup sour cream
1 stick (½ cup) butter, melted
2 14¾-oz. cans cream-style corn
8½-oz. box cornbread mix
1. Spray inside of slow cooker with non-stick cooking spray.
2. Mix all ingredients together in a bowl. Spoon into greased slow cooker.
3. Cook on High 3 hours and 45 minutes.
