Tips & Tricks
With a slow cooker you can serve up dollar-stretching, scrumptious comfort foods at the end of a busy day. It’s almost like magic!
Lower-cost, tougher cuts of meat like beef chuck roast and pork shoulder turn into juicy, fork-tender meals when slow-cooked.
Slow cookers aren’t just for chilly-day meals. In the summertime, you can keep the oven turned off and the kitchen cool by preparing dinner in a slow cooker.
Even couples and small families can save with slow-cooker meals! Just divide the dish and freeze half for another day. Thaw and reheat on the stovetop or in the microwave.
If you live at a higher altitude, slow-cooked recipes will tend to take a bit longer. Allow an extra 30 minutes of cooking time for each hour in a recipe.
Kimberly’s Creamy Beef & Potatoes
Kimberly Adams
Tacoma, WA
My favorite one-pot meal.
1 lb. ground beef, browned and drained
8 potatoes, peeled and thinly sliced
1 c. frozen sliced carrots
1/2 onion, minced
10-3/4 oz. can cream of mushroom soup
10-3/4 oz. can broccoli cheese soup
1 c. milk
1 t. salt
Place browned beef into a slow cooker; add potatoes, carrots and onion. Stir together remaining ingredients; pour over top. Cover and cook on low setting for 7 to 8 hours. Makes 6 to 8 servings.
Put your slow cooker to work year ’round. You probably know it can turn budget-friendly roasts into hearty, comforting winter meals. Let it cook up shredded beef sandwiches and other yummy favorites while you enjoy warm-weather family fun too!
Country Chicken & Dumplings
Joanne Curran
Arlington, MA
This is absolutely delicious...down-home goodness with very little effort!
4 skinless, boneless chicken breasts
2 10-3/4 oz. cans cream of chicken soup
2 T. butter, sliced
1 onion, finely diced
2 10-oz. tubes refrigerated biscuits, torn
Place chicken, soup, butter and onion in a slow cooker; add enough water to cover. Cover and cook on high setting for 4 hours. Add biscuits to slow cooker; gently push biscuits into cooking liquid. Cover and continue cooking for about 1-1/2 hours, until biscuits are done in the center. Makes about 6 servings.
Slow cookers use very little electricity...no more than a light bulb, costing about 2 cents an hour. They’re actually more economical than your oven.
Sauerkraut Pork Roast
Teresa McBee
Billings, MT
Just add mashed potatoes...everyone will beg for seconds!
3 to 4-lb. pork roast
1 T. oil
salt and pepper to taste
15-oz. can sauerkraut
In a skillet over high heat, brown pork roast in oil on all sides. Sprinkle with salt and pepper. Place roast in a slow cooker; top with sauerkraut. Cover and cook on low setting for 6 to 8 hours. Makes 6 to 8 servings.
Family Brats & Kraut
Angie Venable
Gooseberry Patch
We all love these brats with the sauerkraut on the side, but you could stretch the meal by serving them in buns.
2 16-oz. pkgs. smoked bratwurst
32-oz. pkg. sauerkraut
1-1/2 c. water
pepper to taste
Combine all ingredients in a slow cooker. Cover and cook on low setting for 3 hours. Serves 6 to 8.
A crust eaten in peace is better than a banquet partaken in anxiety.
Black Bean Taco Soup
Cari Simons
Lawrence, KS
Since everything is just tossed in the slow cooker, this is perfect for busy days. My family loves it...it’s been a huge hit at potlucks as well!
1 lb. ground beef or turkey, browned and drained
1 onion, chopped
28-oz. can crushed tomatoes
15-oz. can black beans
15-oz. can chili beans
15-oz. can corn
1-1/4 oz. pkg. taco seasoning mix
1-oz. pkg. ranch salad dressing mix
Garnish: tortilla chips, shredded Cheddar cheese, sour cream
Combine all ingredients except garnish in a slow cooker; do not drain vegetables. Cover and cook on low setting for 6 hours. Garnish individual portions as desired. Makes 6 to 8 servings.
Your favorite stovetop soup, stew or chili recipe can be converted to slow cooking...how convenient! If the soup normally simmers for 1-1/2 to 2 hours, just add all the ingredients to the slow cooker and cook it on low for 6 to 8 hours.
Tex-Mex Salsa Chicken
Cathy Galicia
Pacifica, CA
Yum! I like to make cornbread or quesadillas for a quick side dish.
3 boneless, skinless chicken breasts, cubed
2 T. all-purpose flour
2 T. taco seasoning mix
1-1/4 c. chunky salsa
1 c. frozen corn
Optional: green or red pepper, sliced into strips
cooked rice
Garnish: shredded Cheddar cheese, sour cream, crushed tortilla chips
Combine chicken, flour and taco seasoning in a slow cooker. Stir in salsa, corn and pepper, if using. Cover and cook on low setting for 6 to 8 hours, or on high setting for 3 to 4 hours. Stir just before serving; spoon over cooked rice. Garnish as desired. Makes 4 to 6 servings.
Give chicken thighs a try in slow-cooker chicken recipes. They’re often priced lower than chicken breasts, and the darker meat cooks up juicy and flavorful. You may find you like them best!
Tasty Hashbrown Casserole
Amy Smith
Valparaiso, IN
This recipe is so easy to put together and so flavorful...everybody loves it! I like to make this during the summer as an easy side dish when we are grilling out.
32-oz. pkg. frozen shredded hashbrowns, thawed
1 onion, diced
16-oz. jar pasteurized process cheese sauce, warmed
16-oz. container French onion dip
1/2 c. butter, melted
Combine all ingredients together; pour into a slow cooker. Cover and cook on low setting for 5 hours. Uncover; let stand for 10 minutes before serving. Makes 6 servings.
Slow cookers are so useful for thrifty cooking...why not keep a couple different sizes on hand? A 4 to 6-quart slow cooker is ideal for family-size recipes and roasts, while a 2-1/2 quart size is just right for sides and appetizers.
Cheesy Broccoli Soup
Sheila Murray
Tehachapi, CA
Sometimes I’ll make this soup a little spicier by replacing one can of Cheddar cheese soup with a can of nacho cheese soup. Yum!
2 16-oz. pkgs. frozen chopped broccoli
2 10-3/4 oz. cans Cheddar cheese soup
12-oz. can evaporated milk
1/4 c. onion, finely chopped
salt and pepper to taste
Garnish: crumbled bacon, shredded Cheddar cheese
Combine all ingredients except garnish in a slow cooker; stir to blend. Cover and cook on low setting for 6 to 8 hours. If a smoother texture is preferred, after cooking, ladle some of the soup into a blender; process and stir back into slow cooker. Garnish individual portions as desired. Makes 6 to 8 servings.
Here’s a tip to determine if your vintage slow cooker still heats properly. Fill it 2/3 full of water, cover and cook on high setting for 4 hours. Then check the water’s temperature with an instant-read thermometer...if it reads 180 degrees, the slow cooker is working properly.
Hearty Vegetable-Beef Soup
Diane Cohen
The Woodlands, TX
This soup is delicious! Just add a basket of warm rolls and dinner is ready. Don’t hesitate if you have a small family...it freezes well too, so you can have two meals in one.
2 lbs. stew beef, cubed
40-oz. can stewed tomatoes
16-oz. pkg. frozen peas
15-oz. can corn
15-oz. can green beans
5 cubes beef bouillon
hot pepper sauce to taste
3 to 4 c. water
Combine all ingredients except water in a slow cooker, including liquid from vegetables. Add enough water to fill slow cooker 2/3 full. Cover and cook on low setting for 8 hours, or until beef is tender. Stir well before serving. Makes 6 to 8 servings.
Looking for inexpensive family fun? Pack some sandwiches or a thermos of hot soup and go on a nature walk. Be sure to take along a pocket-size nature guide, a magnifying glass and a tote bag...you’ll be making memories together!
Sweet-and-Sour Beef Stew
Pat Crandall
Rochester, NY
This is a really easy main dish which I have served for over 30 years. It has been requested often by family & friends. I use sugar-free substitute instead of the brown sugar.
1-1/2 lbs. stew beef, cubed
1-1/2 c. onion, sliced
1 c. carrot, peeled and chopped
8-oz. can tomato sauce
1/4 c. brown sugar, packed
1/4 c. white vinegar
1 T. Worcestershire sauce
4 t. cornstarch
cooked egg noodles
Place all ingredients except cornstarch and noodles in a slow cooker. Cover and cook on low setting for 10 to 12 hours, or on high setting for 6 hours. One hour before serving, stir in cornstarch. Cover again and cook for final hour on high setting. Serve with cooked noodles on the side. Serves 4.
A spoonful of tomato paste adds rich flavor to stews and roasts. If you have a partial can left over, freeze the rest in ice cube trays, then pop out and store in a freezer bag. Frozen cubes can be dropped right into simmering dishes...there’s no need to thaw.
Sweet & Spicy Country-Style Ribs
Kandy Bingham
Green River, WY
My husband, Randy, and I made up this recipe for our slow cooker because we love barbecued ribs. Why go for take-out when you can make these scrumptious ribs right in your own kitchen?
2 to 3 lbs. country-style bone-in pork ribs
1 onion, sliced
salt and pepper to taste
18-oz. bottle barbecue sauce
1/2 c. maple syrup
1/4 c. spicy brown mustard
Place ribs in a slow cooker that has been sprayed with non-stick vegetable spray. Place onion on top of ribs; sprinkle with salt and pepper. Mix together remaining ingredients; pour over top. Cover and cook on low setting for 8 to 10 hours. Makes 4 to 6 servings.
Keep the slow-cooker insert sparkling clean! To remove sticky cooked-on stains, make a paste of equal parts cream of tartar and vinegar. Just rub it on, then rinse well.
Chunky Applesauce
Lisa Ann Panzino-DiNunzio
Vineland, NJ
A must alongside pork dishes! Fuji, Gala and Golden Delicious apples are all excellent in this recipe.
10 apples, cored, peeled and cubed
1/2 c. water
3/4 c. sugar
Optional: 1 t. cinnamon
Combine all ingredients in a slow cooker; toss to mix. Cover and cook on low setting for 8 to 10 hours. Serve warm or keep refrigerated in a covered container. Makes 6 to 8 servings.
Head out to a pick-your-own apple orchard for a day of fresh-air fun. The kids will love it, and you’ll come home with bushels of the best-tasting apples for applesauce, cobblers and crisps!
Smoky Hobo Dinner
Julie Pak
Henryetta, OK
This recipe is my creation. My whole family loves it and yours will too!
5 potatoes, peeled and quartered
1 head cabbage, coarsely chopped
16-oz. pkg. baby carrots
1 onion, thickly sliced
salt and pepper to taste
14-oz. pkg. smoked pork sausage, sliced into 2-inch pieces
1/2 c. water
Spray a slow cooker with non-stick vegetable spray. Layer vegetables, sprinkling each layer with salt and pepper. Place sausage on top. Pour water down one side of slow cooker. Cover and cook on low setting for 6 to 8 hours. Serves 6.
Slow-cooker meals make parties so easy...thrifty too! Cook up some saucy bratwurst or hot dogs, set out bakery-fresh rolls and potato salad, and you’re ready to let guests help themselves.
Louisiana Red Beans & Rice
Diana Chaney
Olathe, KS
My mother-in-law, who is from down south, shared this recipe with me. Those southerners really know how to make something tasty from almost nothing! Sometimes we enjoy this as a meatless meal, other times I’ll add a half pound of sliced smoked sausage.
2 15-oz. cans red beans
14-1/2 oz. can diced tomatoes
1/2 c. celery, chopped
1/2 c. green pepper, chopped
1/2 c. green onion, chopped
2 cloves garlic, minced
1 to 2 t. hot pepper sauce
1 t. Worcestershire sauce
1 bay leaf
cooked rice
Combine all ingredients except rice in a slow cooker; do not drain beans and tomatoes. Cover and cook on low setting for 4 to 6 hours. About 30 minutes before serving, use a potato masher to mash mixture slightly until thickened. Cover again; increase heat to high setting and continue cooking for 30 minutes. Discard bay leaf. To serve, ladle over cooked rice in bowls. Makes 6 servings.
Herbs may lose flavor after hours of slow cooking. Stir them in near the end of the cooking time or check and add a little more seasoning just before serving.
Navy Bean Soup
Gigi Oien
Oviedo, FL
An easy version of an old favorite. There’s almost no work involved, just remember to put the beans on to soak the night before. Add a basket of butter-topped cornbread muffins for a wonderful chilly-weather meal.
16-oz. pkg. dried navy beans
1 lb. meaty ham bone
1 onion, chopped
1/2 c. celery leaves, chopped
8 c. water
The night before, cover beans with water in a large pot; soak for 6 to 8 hours. Drain beans; combine with remaining ingredients in a slow cooker. Cover and cook on low setting for 10 to 12 hours, or on high setting for 5 to 6 hours. About 30 minutes before serving time, remove ham bone; dice ham and stir back into soup. Makes 8 servings.
Dried beans are nutritious, cheap and come in lots of varieties...perfect for thrifty family meals. Salt and tomato sauce can prevent dried beans from softening, so don’t add these ingredients until the beans are soaked and fully cooked.
Prairie Bacon-Corn Chowder
Mary Rogers
Waseca, MN
This hearty, creamy soup makes a party-size batch...just add a basket of hot rolls, a crisp green salad and a pan of brownies and you’re set for chilly-weather entertaining!
1 lb. bacon, chopped
4 c. potatoes, peeled and diced
2 c. onion, chopped
1/2 c. water
2 10-3/4 oz. cans cream of chicken soup
2 15-1/4 oz. cans corn, drained
16-oz. container sour cream
2-1/2 c. milk
In a skillet over medium-high heat, cook bacon for 5 minutes; drain. Add potatoes, onion and water to skillet. Cook for 15 to 20 minutes until tender, stirring occasionally. Drain; transfer mixture to a slow cooker. Combine remaining ingredients; add to slow cooker and stir to blend. Cover and cook on low setting for 2 hours. Makes 10 to 12 servings.
Be sure to save any leftover gravy from slow-cooked roasts...it makes a flavorful addition to soups and stews.
Easy Beef & Barley Stew
Lisa Ashton
Aston, PA
If you don’t have beef broth on hand, just omit the salt and add 4 beef bouillon cubes, dissolved in 4 cups boiling water.
1 lb. stew beef, cubed
3/4 c. pearled barley, uncooked
2 potatoes, peeled and cubed
4 carrots, peeled and sliced
2 stalks celery, sliced
1 onion, chopped
1 t. salt
1/2 t. pepper
4 c. beef broth
Combine all ingredients except broth in a slow cooker; pour in broth. Cover and cook on low setting for 9 hours, until all ingredients are tender. Makes 4 servings.
Pop-in guests at the dinner table tonight? Try Mom’s old trick for stretching a meal...sliced roast meat and savory gravy served over split biscuits or slices of toasted bread. This works especially well with slow-cooked roasts, since they produce lots of delicious gravy.
Can’t-Miss Chuck Roast
Charla Munn
Bradford, PA
This is a recipe my family loves. It makes its own yummy gravy to ladle over buttered noodles or mashed potatoes.
4-lb. beef chuck roast
1-oz. pkg. beefy onion soup mix
2 c. warm water
26-oz. can cream of mushroom soup
Place roast in a slow cooker that has been sprayed with non-stick vegetable spray; set aside. Dissolve soup mix in water and pour over roast. Cover and cook on low setting for 8 to 10 hours. About 15 minutes before serving time, remove roast from slow cooker to a serving platter; cover and keep warm. To make gravy, whisk soup into juices in slow cooker. Cover and cook on low setting for several minutes, until heated through. Makes 6 to 8 servings.
Slow-cook a double batch of beef or pork roast, then shred the leftovers for scrumptious, quick & easy burritos. Warm flour tortillas one at a time in a large skillet over medium heat, flipping when they begin to puff. Fill with warmed meat, rice or beans and salsa. Roll up and top with gravy, if you like...dinner is served!
Slow-Cooked Baked Beans
Barbara Heltebridle
Taneytown, MD
I love taking this to picnics and there is never any left.
1 lb. bacon, crisply cooked and crumbled
2 16-oz. cans pork & beans
16-oz. jar baked beans
15-oz. can kidney beans, drained and rinsed
14-1/2 oz. can lima beans, drained and rinsed
1 c. brown sugar, packed
2 T. onion, chopped
1/2 c. water
1/2 t. garlic powder
1/2 t. salt
Combine all ingredients in a slow cooker; stir to mix well. Cover and cook on high setting until bubbly, about 1-1/2 hours. Reduce setting to low; cook, covered, for 2 hours. Uncover; return setting to high and cook for an additional hour. Makes 15 to 20 servings.
Caramelized onions are full of flavor and easy to make. Add 1/2 cup butter and 6 to 8 sliced onions to a slow cooker. Cover and cook on low setting for 10 to 12 hours, stirring once or twice. Spoon onions over meat dishes or stir into casseroles to add savory flavor.
Cheesy Chili Dogs
Jill Carr
Sutter Creek, CA
The first time I made these, my husband ate THREE of them for supper...I guess they were a hit!
1 lb. hot dogs
2 15-oz. cans chili, with or without beans
10-3/4 oz. can Cheddar cheese soup
4-oz. can chopped green chiles
10 hot dog buns, split
Garnish: chopped onion, shredded Cheddar cheese, crushed chili-cheese corn chips
Place hot dogs in a slow cooker. Combine chili, soup and chiles; pour over hot dogs. Cover and cook on low setting for 3 to 3-1/2 hours. Serve hot dogs in buns; top with hot chili mixture and garnish as desired. Makes 10 servings.
Pita halves are perfect for juicy slow-cooker sandwich fillings...extra easy for little hands to hold without spills!
Ham & Broccoli Meal-in-One
Hope Davenport
Portland, TX
Even my kids enjoy this dish...it’s a great way to get them to eat their broccoli.
1 c. long-cooking rice, cooked
16-oz. jar pasteurized process cheese sauce
2 10-3/4 oz. cans cream of chicken soup
2 16-oz. pkgs. frozen chopped broccoli, thawed
salt and pepper to taste
1 lb. cooked ham cubes
Combine all ingredients except ham in slow cooker. Cover and cook on low setting for 3-1/2 hours. Add ham and mix well. Cover and cook for an additional 15 to 30 minutes. Makes 6 to 8 servings.
Keep a crock of herbed garlic butter in the fridge for jazzing up steamed veggies or making garlic bread. Simply blend a teaspoon each of Italian seasoning, dried mustard and garlic powder into 1/2 cup softened butter. Mmm good!
Country Corn Pudding
Jo Ann
I like to pop this in the slow cooker early in the afternoon, work in the garden and then serve it with a simple picnic-style supper of grilled chicken or burgers. Yum!
1/4 c. onion, chopped
1/4 c. green pepper, chopped
2 t. butter
1/4 c. tomato, chopped
4 eggs, beaten
1/2 c. evaporated milk
16-oz. can creamed corn
1/2 t. salt
1/4 t. pepper
1 c. shredded Cheddar cheese
In a skillet over medium heat, sauté onion and green pepper in butter until soft. Stir in tomato and cook for one minute longer; remove from heat. Whisk together remaining ingredients except cheese; stir in onion mixture. Transfer to a lightly greased slow cooker. Cover and cook on high setting for 2-1/2 to 3 hours. Sprinkle with cheese; cover and cook just until cheese melts. Makes 4 to 6 servings.
Make no-fuss hard-boiled eggs in your slow cooker! Cover 6 eggs with water in the slow cooker, cover and cook on low for 3-1/2 hours. They’ll be perfectly hard-boiled for use in egg salad sandwiches, tossed salad toppings and deviled eggs.
Company Swiss Steak
Cindy Engel
Cambridge, VT
I’ve used this recipe many times and everyone seems to love it. Serve with simmered green beans and homemade bread and it’s complete.
1-1/2 lbs. boneless beef round steak, 3/4-inch thick
1/2 t. seasoned salt
6 to 8 new potatoes, quartered
1-1/2 c. baby carrots
1 onion, sliced
14-1/2 oz. can diced tomatoes
12-oz. jar beef gravy
Cut beef into 6 serving pieces; sprinkle with salt. Spray a skillet with non-stick vegetable spray. Brown beef over medium-high heat for about 8 minutes, turning once. Layer potatoes, carrots, beef and onion in a slow cooker. Mix undrained tomatoes and gravy; spoon over beef and vegetables. Cover and cook on low setting for 7 to 9 hours, until beef and vegetables are tender. Serves 6.
Why not try something new when a recipe calls for canned diced tomatoes? Now that they come already seasoned with extra ingredients like Italian herbs, green chiles or sweet onions, you’re sure to find one that adds new zest to a tried & true recipe.
Zesty Ranch Potatoes
Shirl Parsons
Cape Carteret, NC
These potatoes have been a real winner at our church suppers.
6 potatoes, peeled and quartered
1/2 c. cream cheese, softened
1/4 c. margarine, softened
1-oz. pkg. ranch salad dressing mix
1 t. dried parsley
Cover potatoes with water in a saucepan. Bring to a boil over medium-high heat. Cook until potatoes are tender, about 15 to 20 minutes. Drain; mash potatoes and mix with remaining ingredients. Spoon into a slow cooker. Cover and cook on low setting for 2 to 4 hours. Makes 6 to 8 servings.
Start a new tradition...slow-cooker Saturday! First thing every Saturday, fill the crock with the ingredients for a favorite dinner recipe. Then relax and enjoy the day with your family, knowing that a hot, hearty meal will be ready at day’s end.
Tried & True Italian Chicken
Cynthia Dodge
Layton, UT
This recipe is a family favorite! The whole house smells wonderful all day as the chicken is cooking. It’s great for taking to potluck dinners or sharing with neighbors.
4 boneless, skinless chicken breasts, sliced into thirds
1 onion, chopped
10-3/4 oz. can cream of chicken soup
1/2 c. milk
8-oz. pkg. cream cheese, softened
.7-oz. pkg. Italian salad dressing mix
cooked rice
Place chicken in a slow cooker that has been sprayed with non-stick vegetable spray. Top with onion and set aside. Combine remaining ingredients except rice. Stir to blend well; spoon over chicken. Cover and cook on low setting for 8 to 10 hours, or on high setting for 5 hours. Shred chicken during the last 30 minutes of cooking. To serve, top cooked rice with chicken mixture. Serves 6.
Numerous recipes call for shredding tender slow-cooked beef, pork or chicken. To do this easily, use two forks and insert the prongs, back sides facing each other, into the center of a portion of meat. Then simply pull the forks gently away from each other.
Sour Cream Chicken
Beth Bennett
Stratham, NH
This is something I just put together one day when there wasn’t much in the pantry, and it was wonderful! It’s also scrumptious made with boneless pork chops and coating mix for baked pork.
4 boneless, skinless chicken breasts
16-oz. container sour cream
5-1/2 oz. pkg. baked chicken coating mix
mashed potatoes
Arrange chicken in a slow cooker. Mix together sour cream and coating mix; spoon over chicken. Cover and cook on low setting for 4 to 5 hours. Serve chicken over mashed potatoes. Makes 4 servings.
Simple slow-cooker recipes are perfect for older children just learning to cook...why not let them choose a favorite recipe to try? With supervision, they can learn to use paring knives, can openers and hot mitts...and they’re more likely to eat a dinner they’ve prepared themselves!
Elizabeth’s White Chili
Elizabeth Tipton
Knoxville, TN
Garnish with crushed white tortilla chips...a clever use for those broken chips that linger at the bottom of the bag!
1 lb. boneless, skinless chicken breasts, cooked and shredded
4 15.8-oz. cans Great Northern beans
16-oz. jar salsa
8-oz. pkg. shredded Pepper Jack cheese
2 t. ground cumin
1/2 c. chicken broth
Optional: 12-oz. can beer or 1-1/2 c. chicken broth
Combine all ingredients except optional beer or broth in a slow cooker; do not drain beans. If desired, add beer or broth for a thinner consistency. Cover and cook on low setting for 4 hours, until heated through. Makes 6 to 8 servings.
Sometimes a recipe will use only half an onion. Rub the cut side with a little vegetable oil, pop it into a plastic zipping bag and it will stay fresh in the refrigerator for weeks.
Kandi’s Tex-Mex Soup
Kandice Brannan
Powderly, TX
We like to crunch up leftover nacho or ranch flavored tortilla chips to sprinkle on top of this hearty soup.
1 lb. ground beef, browned and drained
10-3/4 oz. can cream of mushroom soup
16-oz. can refried beans
15-oz. can mixed vegetables
2 c. water
1-oz. pkg. ranch salad dressing mix
garlic salt and pepper to taste
Garnish: shredded Cheddar cheese, salsa
Combine all ingredients except garnish in a slow cooker and stir well. Cover and cook on low setting for 6 to 8 hours, or on high setting for 4 hours. Garnish individual servings as desired. Serves 6 to 8.
Even the simplest meal is special when shared. Why not invite a dinner guest or two, the next time you have a tasty dinner simmering in the slow cooker? The menu doesn’t need to be fancy...it’s all about food and friendship!
Creamy Macaroni & Beef
Patricia Wissler
Harrisburg, PA
My husband is a very picky eater, but I can always count on him to eat this easy dish!
1 lb. ground beef, browned and drained
2 10-3/4 oz. cans cream of mushroom soup
8-oz. pkg. shredded Cheddar or mozzarella cheese
7-oz. pkg. elbow macaroni, uncooked
2 c. milk
1/2 to 1 t. onion powder
1/2 to 1 t. salt
1/4 to 1/2 t. pepper
Combine all ingredients in a slow cooker; mix well. Cover and cook on low setting for 6 hours, or until macaroni is tender. Serves 8.
A slow cooker is really handy, but it’s not ideal for reheating cooked foods...it just doesn’t warm up quickly enough. Instead, simmer leftovers on the stovetop or heat in the microwave for a few minutes, until hot and bubbly.
Cheesy Redskin Potatoes
Lisa Hack Sanders
Shoals, IN
If you have any leftovers, turn them into a yummy soup by reheating with a little milk.
8 c. redskin potatoes, cubed
1 c. cottage cheese
3/4 c. sour cream
1 T. dried, minced onion
3 cloves garlic, minced
1/2 t. salt
8-oz. pkg. finely shredded Cheddar cheese
Place potatoes in a slow cooker; set aside. Combine cottage cheese, sour cream, onion, garlic and salt in a blender or food processor; process until smooth. Pour over potatoes; top with shredded cheese and stir to mix. Cover and cook on low setting for 5 to 6 hours, until potatoes are tender. Stir again before serving. Serves 8 to 10.
Here’s a super saver tip...make your own snack packs! Purchase large bags of chips, cookies or other favoritetreats, then divide them up into mini plastic zipping bags.
Old-Fashioned Salmon Loaf
Kay Marone
Des Moines, IA
I come from a large family and my mom used to use canned salmon a lot. It’s so tasty and inexpensive that I’ve just rediscovered it myself! This recipe works well in a small 3-quart slow cooker.
2 c. herb-seasoned stuffing mix
2 eggs, beaten
1 c. chicken broth
1 c. grated Parmesan cheese
1/4 t. dry mustard
14-3/4 oz. can salmon, drained
Combine all ingredients except salmon; toss to moisten stuffing. Add salmon and mix well; gently form into a loaf. Place in a lightly greased oval slow cooker. Cover and cook on low setting for 4 to 6 hours. Serves 6.
Canned salmon is versatile, economical and most of all tasty, so keep a few cans in the cupboard! Both pink and red salmon can be used in recipes like soups and chowders, casseroles, fish patties and salmon loaves.