Everyday Comfort Foods

Sunday Beef & Noodles

Peggy Donnally
Toledo, OH

Noodles and potatoes with beef gravy...that ’s my idea of heaven on a plate!

2-lb. beef chuck roast

4 c. beef broth

1 c. onion, chopped

2 t. onion powder

1 t. garlic powder

1 T. dried parsley

salt and pepper to taste

16-oz. pkg. extra-wide egg noodles, cooked

mashed potatoes

Place roast in a slow cooker. Combine broth, onion and seasonings; pour over roast. Cover and cook on low setting for 6 to 8 hours. Remove roast; slice and return to slow cooker. Add noodles to slow cooker; heat through. Serve over mashed potatoes. Serves 6.

Glazed Carrots:

16-oz. pkg. baby carrots

1/2 c. orange juice

5 T. brown sugar, packed

2 T. butter

1/8 t. salt

Cover carrots with water in a saucepan. Cook until tender; drain. Add juice to saucepan; simmer until almost evaporated. Stir in remaining ingredients; cook until well blended and glazed. Serves 6.

Provincial Chicken

Shari Upchurch
Dearing, GA

I’ve tweaked this recipe over the years...now it’s just the way my family likes it!

4 boneless, skinless chicken breasts

2 15-oz. cans diced tomatoes

2 zucchini, diced

10-3/4 oz. can cream of chicken soup

2 T. balsamic vinegar

1 T. dried, minced onion

2 T. dried parsley

1 t. dried basil

1 c. shredded Cheddar cheese

1/2 c. sour cream

cooked bowtie pasta

In a slow cooker, combine chicken, tomatoes, zucchini, soup, vinegar, onion and herbs. Cover and cook on low setting for 6 to 8 hours. Remove chicken, cut into bite-size pieces and return to slow cooker. Stir in cheese and sour cream; cover and cook for an additional 15 minutes. To serve, spoon over cooked pasta. Serves 6.

Slow-Cooker Mac & Cheese

Paula Schwenk
Pennsdale, PA

So cheesy and satisfying...and it’s a snap to put together.

8-oz. pkg. elbow macaroni, cooked

2 T. oil

12-oz. can evaporated milk

1-1/2 c. milk

3 c. pasteurized process cheese spread, shredded

1/4 c. butter, melted

2 T. dried, minced onion

Combine cooked macaroni and oil; toss to coat. Pour into a lightly greased slow cooker; stir in remaining ingredients. Cover and cook on low setting for 3 to 4 hours, stirring occasionally. Serves 4 to 6.

Colorado Pork Chops

Linda Wolfe
Westminster, CO

These tasty pork chops feature all the flavors of your favorite Mexican restaurant.

6 bone-in pork chops, 1-1/2 inches thick

15-oz. can chili beans with chili sauce

1-1/2 c. salsa

1 c. corn

Optional: green chiles to taste

cooked rice

Garnish: fresh cilantro

In a slow cooker, layer pork chops, beans, salsa, corn and chiles, if using. Cover and cook on low setting for 5 hours, or on high setting for 2-1/2 hours. Serve over cooked rice; garnish with cilantro. Serves 6.

Brown Sugar Applesauce

Gloria Smith
Webster, MA

Especially delicious with roast pork! I like to use Granny Smith apples for this recipe.

3 lbs. cooking apples, cored, peeled and sliced

1/2 c. brown sugar, packed

1 t. cinnamon

1-1/2 T. lemon juice

Garnish: cinnamon

Combine all ingredients in a slow cooker. Cover and cook on high setting for 3 hours. Stir occasionally; mash with a potato masher to desired consistency. Sprinkle portions with cinnamon. Makes 6 to 8 servings.

Pot Roast & Dumplings

Wendy Sensing
Brentwood, TN

This is one of our favorite meals on a chilly day...at the end of a busy day, dinner is practically ready!

2 c. baby carrots

5 potatoes, peeled and halved

4-lb. beef chuck roast

garlic salt and pepper to taste

2 c. water

1-oz. pkg. onion soup mix

Place carrots and potatoes in a slow cooker. Place roast on top; sprinkle with garlic salt and pepper. Stir together water and soup mix; pour over roast. Cover and cook on low setting for 6 to 8 hours. Drain most of broth from slow cooker into a large soup pot; bring to a boil over medium-high heat. Drop dumpling batter into boiling broth by teaspoonfuls. Cover and cook for 15 minutes. Serve dumplings with roast and vegetables. Serves 8 to 10.

Dumplings:

2 c. all-purpose flour

1/2 t. salt

3 T. baking powder

1 c. light cream

Sift together dry ingredients. Add cream and stir quickly to make a medium-soft batter.

Garlic Smashed Potatoes

Nancy Girard
Chesapeake, VA

This convenient recipe has become one of our favorites!

3 lbs. redskin potatoes, quartered

4 cloves garlic, minced

2 T. olive oil

1 t. salt

1/2 c. water

1/2 c. spreadable cream cheese with chives and onions

1/4 to 1/2 c. milk

Place potatoes in a slow cooker. Add garlic, oil, salt and water; mix well to coat potatoes. Cover and cook on high setting for 3-1/2 to 4-1/2 hours, until potatoes are tender. Mash potatoes with a potato masher or fork. Stir in cream cheese until well blended; add enough milk for a soft consistency. Serve immediately, or keep warm for up to
2 hours in slow cooker on low setting. Makes 4 to 6 servings.

Rosemary & Thyme Chicken

Linda Sather
Moscow, OR

My family loves this chicken, made with fresh herbs from my garden.

3-lb. roasting chicken

1 to 2 T. garlic, minced

kosher salt to taste

1/2 onion, sliced into wedges

4 sprigs fresh rosemary

3 sprigs fresh thyme

seasoning salt to taste

Rub inside of chicken with garlic and kosher salt. Stuff with onion wedges and herb sprigs. Sprinkle seasoning salt on the outside of chicken; place in a slow cooker. Cover and cook on low setting for 8 to 10 hours. Serves 4.

Southern Chicken & Dumplings

Stephanie Lucius
Powder Springs, GA

A scrumptious-tasting homemade dish...with almost no effort!

3 10-3/4 oz. cans cream of chicken soup

1/4 c. onion, diced

6 boneless, skinless chicken breasts

3-3/4 c. water

3 12-oz. tubes refrigerated biscuits, quartered

Pour soup into a slow cooker; add onion and chicken. Pour in enough water to cover chicken. Cover and cook on low setting for 6 to 8 hours, or on high setting for 4 to 6 hours. About 45 minutes before serving, turn slow cooker to high setting. Remove chicken with a slotted spoon; shred into bite-size pieces and return to slow cooker. Drop biscuit quarters into slow cooker; stir well. Replace lid and cook for 35 minutes more, or until dumplings are done. Stir and serve. Serves 6 to 8.

Bayou Chicken

Dawn Dhooghe
Concord, NC

The slow cooker always seems to be going at our house. This is one of my husband’s favorites...and it’s so easy to put together!

3 boneless, skinless chicken breasts, cubed

14-1/2 oz. can chicken broth

14-1/2 oz. can diced tomatoes

10-3/4 oz. can tomato soup

1/2 lb. smoked pork sausage, sliced

1/2 c. cooked ham, diced

1 onion, chopped

2 t. Cajun seasoning

hot pepper sauce to taste

cooked rice

Combine all ingredients except rice in a slow cooker; stir. Cover and cook on low setting for 8 hours. Serve over cooked rice. Serves 6 to 8.

German Roast Pork & Sauerkraut

Sherry Doherty
Medford, NJ

A delicious one-pot dinner for New Year’s Day or any time of year.

3 to 4-lb. boneless pork roast

salt and pepper to taste

1 T. shortening

32-oz. pkg. sauerkraut

2 apples, cored, peeled and quartered

1 c. apple juice or water

14-oz. pkg. frozen pierogies

Sprinkle roast with salt and pepper. Heat shortening in a skillet over medium-high heat. Brown roast on all sides; place in a slow cooker. Add undrained sauerkraut, apples and juice or water; blend. Gently add pierogies so they are partly submerged in the sauerkraut (as the roast cooks, more liquid will cover the pierogies). Cover and cook on low setting for 8 to 9 hours. Serves 4 to 6.

Praline Apple Crisp

Katie Majeske
Denver, PA

What’s more comforting than warm apple crisp? I often make this for work, church, potlucks or family.

6 Granny Smith or Braeburn apples, cored, peeled and sliced

1 t. cinnamon

1/2 c. quick-cooking oats, uncooked

1/3 c. brown sugar, packed

1/4 c. all-purpose flour

1/2 c. chilled butter, diced

1/2 c. chopped pecans

1/2 c. toffee baking bits

Optional: whipped topping

Toss together apples and cinnamon. Place in a slow cooker that has been sprayed with non-stick vegetable spray; set aside. Combine oats, brown sugar, flour and butter; mix with a pastry cutter or fork until crumbly. Stir in pecans and toffee bits; sprinkle over apples. Cover and cook on low setting for 4 to 6 hours. Top with whipped topping, if desired. Makes 10 servings.

Magic Meatloaf

Beverly Tierney
Greenfield, IN

This is such a comforting dish and so nice to come home to. The meatloaf is so very flavorful and juicy... really wonderful!

2 lbs. ground beef

1 egg, beaten

1/2 c. green pepper, chopped

1/2 c. onion, chopped

1 c. milk

1 c. saltine cracker crumbs

.87-oz. pkg. brown gravy mix

1-1/2 t. salt

6 to 8 new redskin potatoes

Mix all ingredients except potatoes in a large bowl. Mix well and form into a loaf; place in a lightly greased slow cooker. Arrange potatoes around meatloaf. Cover and cook on low setting for 8 to 10 hours, or on high setting for 3 to 5 hours. Serves 4 to 6.

Chicken Cacciatore

Mary Whitacre
Mount Vernon, OH

Every time I make this, my family just swoons! It is delicious any time of the year and is so easy.

1 lb. boneless, skinless chicken breasts

26-oz. jar chunky garden vegetable spaghetti sauce

1 zucchini, chopped

1 green pepper, chopped

1 sweet onion, chopped

cooked rotini pasta

Garnish: chopped black olives, shredded Parmesan cheese

Place chicken in a slow cooker; pour sauce over top. Add vegetables. Cover and cook on low setting for 6 to 8 hours. To serve, spoon over cooked pasta. Garnish with olives and Parmesan cheese. Serves 4.

Savory Rice Pilaf

Cathy Hillier
Salt Lake City, UT

The blend of mushrooms, wild and brown rice make this a great side dish for beef, poultry, seafood or pork.

3/4 c. long-cooking wild rice, uncooked

1/2 c. long-cooking brown rice, uncooked

1/2 lb. portabella mushrooms, sliced 1-inch thick

10-3/4 oz. can cream of mushroom soup with roasted garlic

1-1/2 c. water

1/8 t. pepper

Combine all ingredients in a slow cooker; stir well. Cover and cook on low setting for 6 to 7 hours, until rice is tender. Serves 6 to 8.

Best-Ever Lasagna

Cherylann Smith
Efland, NC

This is a quick, easy recipe for homestyle lasagna...just add garlic bread and a tossed salad.

1 lb. ground beef, browned and drained

1 t. Italian seasoning

8 lasagna noodles, uncooked and broken into thirds

28-oz. jar spaghetti sauce

1/3 c. water

4-oz. can sliced mushrooms, drained

15-oz. container ricotta cheese

8-oz. pkg. shredded mozzarella cheese

Garnish: shredded Parmesan cheese

Combine ground beef and Italian seasoning. Arrange half of the lasagna noodles in a greased slow cooker. Spread half of the ground beef mixture over noodles. Top with half each of remaining ingredients except Parmesan cheese. Repeat layering process. Cover and cook on low setting for 5 hours. Garnish with Parmesan cheese. Serves 10.

Pumpkin Pie Pudding

Lana Rulevish
Ashley, IL

I received this recipe from a friend I met online. It is very good!

15-oz. can pumpkin

12-oz. can evaporated milk

3/4 c. sugar

1/2 c. biscuit baking mix

2 eggs, beaten

2 T. butter, melted

2-1/2 t. pumpkin pie spice

2 t. vanilla extract

Garnish: whipped cream

In a bowl, mix together all ingredients except topping. Transfer to a slow cooker that has been sprayed with non-stick vegetable spray. Cover and cook on low setting for 3-1/2 to 4 hours. Pudding will start to pull away from sides of slow cooker; test for doneness with a toothpick inserted in center. Serve warm, topped with dollops of whipped cream. Makes 4 to 6 servings.

Cran-Orange Turkey Breast

Jeanie Petersen
Saint Charles, IL

My son requested a slow cooker primarily for this recipe! He has also shared the recipe as well as the meal with friends.

3 to 4-lb. boneless turkey breast

1/2 c. orange juice

1.35-oz. pkg. onion soup mix

15-oz. can whole-berry cranberry sauce

Place turkey breast in a slow cooker. Combine remaining ingredients; pour over turkey. Cover and cook on high setting for one hour; reduce to low setting and cook for an additional 6 hours. Serves 6.

Corned Beef Dinner

Karen Alexander
Navarre, OH

Delicious any time of the year...so easy to prepare in a slow cooker!

4 c. hot water

2 T. cider vinegar

1 c. carrots, peeled and sliced

1 onion, cut in wedges

1/2 t. pepper

3-lb. corned beef with spice packet

8 redskin potatoes, quartered

1 head cabbage, cut into wedges

In a slow cooker, combine water, vinegar, carrots, onion and pepper. Top with corned beef, contents of spice packet, potatoes and cabbage. Cover and cook on low setting for 8 to 10 hours. Serves 6 to 8.

Ham & Ranch Potatoes

Hope Davenport
Portland, TX

My family loves this dish and it’s so easy to make. The dressing mix gives it a wonderful flavor.

2 lbs. redskin potatoes, peeled and quartered

8-oz. pkg. cream cheese, softened

1-oz. pkg. buttermilk ranch salad dressing mix

10-3/4 oz. can cream of potato soup

16-oz. pkg. cooked ham, cubed

1 c. shredded Cheddar cheese

salt and pepper to taste

Place potatoes in a slow cooker. Combine cream cheese and dressing mix; add soup and mix well. Add cream cheese mixture to slow cooker and mix with potatoes. Cover and cook on low setting for 6-1/2 hours. Stir in ham and top with cheese; add salt and pepper to taste. Cover and cook for another 15 to 30 minutes, until cheese is melted. Serves 6.

Country Captain

Marlene Darnell
Newport Beach, CA

We discovered this curry-flavored dish with the unusual name on a trip to southern Georgia.

2 T. olive oil

3-lb. chicken, quartered and skin removed

2 cloves garlic, minced

1 onion, chopped

1 green pepper, chopped

1/2 c. celery, chopped

2 t. curry powder

1/3 c. currants or raisins

14-1/2 oz. can whole tomatoes, chopped

1 t. sugar

salt and pepper to taste

cooked rice

Garnish: 1/4 c. slivered almonds

Heat oil in a skillet over medium heat. Sauté chicken just until golden; place in a slow cooker and set aside. Add garlic, onion, green pepper, celery and curry powder to skillet; sauté briefly. Remove from heat; stir in remaining ingredients except rice and almonds. Pour over chicken. Cover and cook on low setting for 6 hours. Serve over cooked rice; sprinkle with almonds. Makes 4 servings.

Pepper Steak

Zoe Groff
Saybrook, IL

This hearty dish is sure to be a hit at any party...and they’ll never know it only took you 1O minutes to put it together!

1 to 1-1/2 lbs. beef round steak, cut into bite-size pieces

1/3 c. all-purpose flour

1/4 t. pepper

1 onion, sliced

1 green and/or red pepper, sliced

14-1/2 oz. can diced tomatoes

4-oz. can sliced mushrooms, drained

3 T. soy sauce

cooked rice

Place roast in a slow cooker. Sprinkle with flour and pepper; stir well to coat meat. Add remaining ingredients except rice. Cover and cook on high setting for one hour; reduce to low setting and cook for an additional 8 hours. Serve over cooked rice. Makes 4 to 6 servings.

Garlicky Herbed Pork Roast

Nancy Wise
Little Rock, AR

This recipe is one I know I can count on when I want a dinner that’s really special.

4 to 5-lb. pork roast

4 cloves garlic, slivered

1 t. dried thyme

1/2 t. dried sage

1/2 t. ground cloves

1 t. salt

1 t. lemon zest

2 T. cold water

2 T. cornstarch

Cut 16 small pockets into roast with a knife tip; insert garlic slivers. Combine seasonings and zest; rub over roast. Place roast in a slow cooker. Cover and cook on low setting for 7 to 9 hours, or on high setting for 4 to 5 hours. Allow roast to stand 10 to 15 minutes before slicing. Remove and discard garlic pieces. Strain juices into a saucepan over medium heat; bring to a boil. Mix together water and cornstarch until dissolved; gradually add to saucepan. Cook until thickened, about 5 minutes. Serve gravy over sliced pork. Serves 8 to 10.

Down-Home Chicken & Noodles

Alicia Palmer
Greenville, OH

My family just loves this dish...it tastes like you’ve been cooking all day!

1 lb. boneless, skinless chicken breasts

salt and pepper to taste

2 10-3/4 oz. cans cream of chicken soup

14-1/2 oz. can chicken broth

16-oz. pkg. wide egg noodles, cooked

Place chicken in a slow cooker; sprinkle with salt and pepper. Top with soup. Cover and cook on low setting for 6 hours, or until chicken is very tender. Remove chicken from slow cooker and shred; return to slow cooker. Add broth and cooked noodles; mix well. Cover and cook on low setting for an additional 30 minutes, or until heated through. Serves 6.

Mom’s Blueberry Cobbler

Sharon Tillman
Hampton, VA

Growing up, I always loved blueberries...I still do! Mom would make this easy recipe for me year ‘round.

2 8-oz. tubes refrigerated biscuits, quartered and divided

1/3 c. brown sugar, packed

1/2 t. cinnamon

1/3 c. butter, melted

21-oz. can blueberry pie filling, divided

Layer one tube of biscuits in a slow cooker that has been sprayed with non-stick vegetable spray. In a small bowl, mix together brown sugar, cinnamon and butter just until combined; sprinkle half of mixture over biscuits. Spread half of pie filling over top. Layer with remaining biscuits; sprinkle with remaining brown sugar mixture and top with remaining pie filling. Cover and cook on high setting for 2-1/2 to 3 hours, until biscuits are golden. Makes 6 to 8 servings.

Honey-Mustard Short Ribs

David Wink
Gooseberry Patch

All the fun of a Saturday night barbecue...none of the effort!

3 to 4 lbs. bone-in beef short ribs

salt and pepper to taste

1 c. hickory smoke-flavored barbecue sauce

3 T. honey

1 T. Dijon mustard

3 cloves garlic, minced

2 T. cornstarch

2 T. cold water

Sprinkle ribs with salt and pepper; place in a slow cooker and set aside. Combine barbecue sauce, honey, mustard, garlic and additional salt and pepper, if desired; pour over ribs. Cover and cook on low setting for 6 to 7 hours. During the last 30 minutes of cooking, whisk cornstarch into water. Add to slow cooker, stirring until thickened. Serves 4.