Cooking Time: 4 hoursMakes 6–8 servings
Prep. Time: 25 minutes Cooking Time: 4 hours
Ideal slow-cooker size: 6-quart
1 lb. ground beef
1 onion, chopped
24-oz. jar your favorite spaghetti sauce
3½ cups grated mozzarella cheese, divided
½ cup freshly grated Parmesan
1½ cups cottage cheese
8-oz. pkg. lasagna noodles, uncooked
1. Brown the ground beef and onion together in a large skillet until the beef is deeply browned in spots and the onion is softened. Drain off grease.
2. Stir in spaghetti sauce. Set aside.
3. In a bowl, combine 3 cups mozzarella, Parmesan, and cottage cheese. Set aside.
4. Spray the inside crock with cooking spray. Now start to build the lasagna layers in the slow cooker.
5. Place one-fourth of the meat sauce on bottom of crock.
6. Place one-third of the noodles over it, breaking them to fit if needed.
7. Spoon one-third of the cheese mixture over the noodles.
8. Repeat these layers two more times.
9. Spread the remaining one-fourth of meat sauce on the top. Sprinkle with reserved ½ cup mozzarella.
10. Cover and cook on Low for 3½–4 hours, until noodles are tender and sauce is bubbling at edges.
Why I like this recipe —
This is the easiest lasagna ever! I love the convenience of using uncooked noodles without sacrificing good texture and taste.
Makes 8–10 servings
Prep. Time: 15–20 minutes Cooking Time: 4 hours Standing Time: 15 minutes
Ideal slow-cooker size: 5-quart
1 lb. cottage cheese
2 Tbsp. Parmesan cheese
1 egg
1 tsp. parsley flakes
⅛ tsp. pepper
⅛ tsp. salt
1 tsp. dried minced garlic
45-oz. jar of your favorite spaghetti sauce, divided
14-oz. jar of your favorite spaghetti sauce, the same or different from the one above, divided
1 lb. ziti, uncooked
½ lb. mozzarella cheese, grated
1. Blend cottage cheese, Parmesan cheese, egg, parsley, pepper, salt, and garlic together.
2. Pour 2 cups spaghetti sauce into your greased slow cooker.
3. Drop ⅓ of the uncooked ziti over the spaghetti sauce.
4. Spoon ⅓ of the cottage cheese mixture over the ziti.
5. Repeat the layers 2 more times. You should have 1 cup spaghetti sauce left.
6. Pour the remaining tomato sauce over top.
7. Cover. Cook on Low for 4 hours.
8. Thirty minutes before the end of the cooking time, sprinkle the top of the ziti mixture with mozzarella cheese. Do not cover. Continue cooking 30 more minutes.
9. Let stand 15 minutes before serving to let everything firm up.
Why I like this recipe —
I get a charge out of layering pasta dishes into the slow cooker and having them come out all melted together. Pick any kind of tomato sauce, with all kinds of extra ingredients in it, for this recipe. It’s not finicky at all.
Makes 6 servings
Prep. Time: 30 minutes Cooking Time: 4–6 hours
Ideal slow-cooker size: 5-quart
2 medium onions, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
4 links sweet Italian sausage, chopped and skinned, about 1½ cups total
2 links hot Italian sausage, chopped and skinned, about 1 cup total
10¾-oz. can tomato purée
3 6-oz. cans tomato sauce
6-oz. can tomato paste
1 cup water
salt, to taste
pepper, to taste
1½ tsp. Italian seasoning
¼ tsp. fennel seeds
3 cloves garlic, chopped fine
2 Tbsp. honey
¾ cup heavy whipping cream
1 lb. whole wheat rotini pasta
2 Tbsp. chopped fresh parsley
1. In a large skillet, sauté onions, bell peppers, and sausage. Allow to brown in spots, stirring occasionally.
2. Carefully scrape the vegetables and sausage into the slow cooker, being sure to get all the browned bits. Add tomato purée, sauce, paste, and water. Blend well.
3. Cook on Low 4–6 hours.
4. Season with salt, pepper, Italian seasoning, fennel, and garlic. Then stir in honey.
5. Cook on Low 30–60 minutes.
6. Bring a pot of water to boil for the pasta.
7. Separately, warm the heavy whipping cream in the microwave or a small saucepan until steaming hot. Just before serving, add whipping cream to tomato mixture. Now that the two are combined, turn off the slow cooker and do not allow the sauce to boil.
8. Serve sauce over cooked rotini. Sprinkle with fresh parsley.
Why I like this recipe —
This is a happy marriage of cream and spaghetti sauce, luscious but not heavy. It really is worthy of special-occasion menus, although it doesn’t take fancy ingredients.
Makes 6 servings
Prep. Time: 30 minutes Cooking Time: 6¼–8¼ hours
Ideal slow-cooker size: 4-quart
¼ lb. bacon
1 lb. ground beef
1 medium onion, chopped
2 8-oz. cans tomato sauce
4-oz. can mushrooms with juice
1½ tsp. salt
⅛ tsp. pepper
½ tsp. oregano
½ tsp. garlic salt
8 oz. uncooked spaghetti
¼ lb. provolone cheese, grated
¼ lb. cheddar cheese, grated
1. Brown the bacon in a skillet. Drain off the drippings. Put the slices of crispy bacon on a paper-towel-lined plate to drain.
2. Brown ground beef in the skillet. Remove the beef with a slotted spoon and put it into your slow cooker. Save the drippings.
3. Cook the onion in the drippings, just until it’s soft. Stir it into the slow cooker, too. Break up the bacon and add it to the cooker.
4. Stir the tomato sauce, mushrooms with their juice, and seasonings into the slow cooker.
5. Cover. Cook on Low 5½–7½ hours.
6. Stir the uncooked spaghetti into the sauce. Break it in half if that makes it easier. Cover. Cook on Low 30 minutes.
7. Uncover. Sprinkle with the two cheeses. Continue cooking for 10–15 minutes, until the cheeses have melted.
Cheese Tortellini and Meatballs with Vodka Pasta Sauce
Makes 4–6 servings
Prep. Time: 10 minutes Cooking Time: 6 hours
Ideal slow-cooker size: 5-quart
1½-lb. bag frozen cheese tortellini
1½-lb. bag frozen Italian-style meatballs
20-ounce jar vodka pasta sauce
8-oz. can tomato sauce
1 cup water
½ tsp. red pepper flakes, or less if you want
1½ tsp. dried oregano
1½ tsp. dried basil
2 cups grated mozzarella cheese
1. Combine all ingredients except cheese in a greased slow cooker.
2. Cook on Low for 6 hours.
3. Top each individual serving with grated cheese.
Downright Flavorful Macaroni and Cheese
Makes 6 servings
Prep. Time: 15 minutes Cooking Time: 3–4½ hours
Ideal slow-cooker size: 4-quart
8 oz. elbow macaroni, uncooked
3 cups shredded sharp cheddar, or Swiss cheese, divided
12-oz. can evaporated milk
1½ cups milk (can be skim, whole, or somewhere in between)
2 eggs
1 tsp. salt
¼ tsp. black pepper
½ tsp. dry mustard, optional
2 Tbsp. minced onion, optional
1. Combine all ingredients, except 1 cup cheese, in greased slow cooker. Sprinkle reserved cup of cheese over top.
2. Cover. Cook on Low 3–4 hours. Do not remove the lid or stir until the mixture has finished cooking.
3. If you’d like a bit of a crusty top, cook the macs for 4 hours and 15 minutes. Uncover the cooker. Cook another 15 minutes.
Makes 4–6 servings
Prep. Time: 10 minutes Cooking Time: 2–3 hours
Ideal slow-cooker size: 4-quart
1 Tbsp. butter
1½ cups uncooked macaroni
3 cups milk
2–3 cups grated sharp cheese, a mixture of your favorite kinds makes the best flavor
½ tsp. salt
¼ tsp. black pepper
¼ tsp. dry mustard
1. Rub the butter in the inner crock to grease it.
2. Add rest of ingredients to cooker and mix well.
3. Cover and cook on Low for 2–3 hours, until set and macaroni is soft. Turn to High with the lid off for 20 minutes if there’s water at the edges and you want it gone.
TIP
Pair it with something crisp—add a bag of baby carrots—and lunch is served!
Why I like this recipe —
It’s such an easy, quick meal from pantry staples. Not only is this a favorite kid food, it’s easy enough for them to help assemble and most kids love cooking! Now, to be sure, the texture of macaroni and cheese made in the slow cooker is different from a stovetop or oven-baked dish. It’s a soft, uniform texture with great cheesy flavor.
Makes 4–6 servings
Prep. Time: 40 minutes Cooking Time: 2 hours
Ideal slow-cooker size: 5- or 6-quart
1 Tbsp. olive oil
1½ cups buttermilk baking mix (like Bisquick)
⅓ cup very hot water
1½ cups pizza sauce, divided
your choice of pizza toppings—cooked hamburger, chipped ham or smoked turkey, broccoli florets, sautéed onions, sliced mushrooms, for example
1–2 cups shredded mozzarella cheese
TIP
This recipe is a very good reason to bring out the slow cooker on a weekend when everyone’s hungry and nobody feels much like cooking.
1. Drizzle olive oil on the bottom of your slow cooker. Using a paper towel, wipe it around the sides, too.
2. Mix the baking mix and hot water together in a bowl until it forms a smooth ball.
3. Using your fingers, or a rolling pin, stretch the ball until it’s about 4 inches bigger around than the bottom of your cooker. Put the ball of dough into the cooker, spreading it out so that it reaches up the sides of the cooker by an inch or so the whole way around.
4. Pour 1 cup sauce on top of the crust. Spread it out so that it covers the crust evenly.
5. Scatter pizza toppings evenly over the sauce.
6. Spoon another cup of sauce over the toppings.
7. Sprinkle evenly with cheese.
8. Cover. Cook on High for about 2 hours, or until the crust begins to brown around the edges.
9. Uncover, being careful not to let the condensation on the lid drip onto the pizza. Let stand for 15 minutes. Cut into wedges and serve.
Why I like this recipe —
One more thing a slow cooker can do unexpectedly. Besides, I’m not always in the mood to make a yeast pizza crust. And I’ve had one too many bought grocery-store crusts from a plastic bag.
Moroccan Vegetable Stew with Couscous
Makes 6 servings
Prep. Time: 30 minutes Cooking Time: 5 hours
Ideal slow-cooker size: 6-quart
STEW:
6 cups water
¼ cup olive oil
2½ cups ½”-thick carrot chunks
2½ cups ½”-thick sweet potato slices, peeled or unpeeled
2½ cups ½”-thick onion wedges
2½ cups shredded green cabbage
15-oz. can garbanzo beans, rinsed and drained
1 cup chopped celery
2 cinnamon sticks
1 tsp. ground cumin
1 tsp. ground turmeric
1 tsp. salt, or to taste
½ tsp. ground black pepper, or to taste
½ cup fresh parsley leaves
COUSCOUS:
2 cups dry couscous
* 4 cups boiling vegetable broth
¼ cup chopped fresh parsley or spinach
* TO MAKE YOUR OWN BROTH, SEE PAGE 358.
1. To make the Stew, combine water, oil, carrots, sweet potatoes, onions, cabbage, beans, celery, cinnamon sticks, cumin, turmeric, salt, and pepper in a slow cooker.
2. Cook on Low for 5 hours or more, until the vegetables are as tender as you like them.
3. Stir in the fresh parsley. Add more cumin, salt, and pepper if you want.
4. Fifteen minutes before the end of the cooking time, heat the vegetable broth to a boil.
5. Place the dried couscous in a good-sized bowl. Pour the boiling broth over the couscous. Allow to sit for 5 minutes.
6. Fluff with fork. Add parsley or spinach, fluffing and stirring gently.
7. Serve the hot stew over the couscous.
Makes 6–8 servings
Prep. Time: 25 minutes Cooking Time: 3½–4½ hours
Ideal slow-cooker size: 6-quart
8-oz. can whole green chiles
½–1 lb. Monterey Jack cheese, cut in strips 1” wide, 3” long, ¼” thick, one stick per chile
4 large eggs
¼ cup all-purpose flour
1¼ cups milk
½ tsp. salt
black pepper to taste
⅓ cup shredded sharp cheddar cheese
paprika
1. Rinse seeds from chiles. Spread in single layer on paper toweling. Carefully pat dry with more toweling.
2. Split chiles open and insert stick of cheese in each one.
3. Beat eggs in a mixing bowl. Gradually add flour, beating until smooth. Add milk, salt, and pepper. Beat thoroughly.
4. Arrange stuffed chiles in shallow greased baking pan that can fit in your slow cooker. Sprinkle with cheddar cheese and paprika. Carefully pour egg mixture over all.
5. Place pan on small trivet or metal jar rings in slow cooker. Prop the slow cooker lid open at one end with a chopstick or wooden spoon handle.
6. Cook on High for 3½–4½ hours, until set and bubbling at edges.
TIP
Good go-alongs are beans and rice, tortillas, a crisp green salad, or pan-fried cabbage
Why I like this recipe —
This is an attractive, tasty dish for a special brunch or a potluck contribution. It never fails to turn heads.
Makes 6–8 servings
Prep. Time: 10–15 minutes Cooking Time: 3–4 hours
Ideal slow-cooker size: 5- or 6-quart
½ lb. ground beef
½ lb. sweet Italian sausage, squeezed out of its casings
¼ cup chopped red onion
1 tsp. garlic powder
1 tsp. cumin
¾ tsp. salt
½ tsp. pepper
14½-oz. can petite diced tomatoes
4-oz. can diced green chile peppers
1 cup chunky salsa, as hot or mild as you like
12 corn tortillas (6”), divided
15-oz. can black beans, rinsed and drained, divided
1 cup frozen corn kernels, divided
2 cups shredded cheddar cheese, divided
1 cup shredded Monterey Jack cheese, divided
2¼-oz. can sliced black olives, drained
6 small spring onions, sliced
1 large fresh tomato, chopped
1 avocado, coarsely chopped
¼ cup chopped fresh cilantro
1. Brown beef and sausage in large skillet, breaking up clumps. Drain off any drippings.
2. Stir in chopped red onion, garlic powder, cumin, salt, pepper, petite diced tomatoes, green chile peppers, and salsa.
3. Grease interior of slow cooker crock. Place ¼ of meat-vegetable mixture in bottom of crock.
4. Top with 4 corn tortillas, breaking to fit as needed.
5. Top with ⅓ of drained black beans.
6. Top with ⅓ of corn kernels.
7. Mix cheeses together in bowl. Top corn kernels with ¼ of cheese mixture.
8. Repeat all layers twice, ending with cheese.
9. Cover. Cook on Low 3–4 hours, or until heated through and cheese has melted.
10. Remove lid. Let stand 10 minutes before serving.
11. Top individual servings with a scattering of black olive slices, green onion slices, chopped fresh tomatoes, chopped avocado, and chopped fresh cilantro.
Why I like this recipe —
This is a beautiful casserole with its fresh toppings and excellent flavors. it’s nice to impress guests and yet feel calm and relaxed at mealtime because you did the easy prep a few hours ago.
Makes 4 servings
Prep. Time: 10 minutes Cooking Time: 2–3 hours
Ideal slow-cooker size: 3-quart
2 Tbsp. butter
½ cup uncooked brown rice
½ cup uncooked wild rice
1 tsp. dried savory
½ tsp. dried sage
1 small onion, chopped
⅔ cup dried cranberries
½ cup chopped dried apples
* 2 cups chicken stock
* TO MAKE YOUR OWN STOCK, SEE PAGE 357.
1. Use butter to grease inside of slow cooker.
2. Place rest of ingredients in slow cooker and stir gently once or twice.
3. Cover and cook on High for 2–3 hours, until rice is cooked.
TIP
Peek through the lid until you’re pretty sure the rice is done, because lifting the lid too often will dissipate the cooking steam the rice needs.
Why I like this recipe —
This is a lovely, convenient pilaf to have next to grilled pork chops or sausage. Rice has a sweet spot in the slow cooker—it can be undercooked in the middle or turn to mush, so be willing to pay attention and get to know what works for your slow cooker the first time you cook rice.
Makes 8 servings
Prep. Time: 20 minutes Cooking Time: 2–3 hours
Ideal slow-cooker size: 2- or 3-quart
¾ cup chopped onion
2 cups chopped celery
1 Tbsp. olive oil
1¼ cups wild rice, uncooked, rinsed and drained
⅓ cup pitted, chopped dates
½ tsp. dried sage
1 tsp. dried parsley
pinch black pepper
* 14-oz. can chicken broth
1 cup water
1 Tbsp. butter
1½ cups chopped walnuts
* TO MAKE YOUR OWN STOCK, SEE PAGE 357.
1. Saute onion and celery in olive oil until tender.
2. Place sauté in slow cooker.
3. Add rice, dates, sage, parsley, pepper, broth, and water.
4. Cover and cook on High for 2–3 hours, until rice is tender.
5. Place butter in skillet over medium heat. Add walnuts.
6. Stir and toast walnuts. Do not walk away or get distracted because the nuts burn easily! In only 2–3 minutes, they will be fragrant and tan in spots.
7. Stir the toasted walnuts into the hot pilaf or sprinkle on individual servings.
TIP
Add some grated cheese at the end and let it melt. Garnish with chopped fresh cilantro.
Salsalito Rice
Makes 6 servings
Prep. Time: 20 minutes Cooking Time: 3–4 hours
Ideal slow-cooker size: 3-quart
3 medium-sized tomatoes, chunked
2 garlic cloves
2 Tbsp. extra-virgin olive oil
1 green bell pepper, chunked
half a small onion, chunked
1 hot red pepper, optional
½ tsp. ground cumin
½ tsp. dried oregano
1 tsp. chili powder
1 Tbsp. brown sugar
1 tsp. salt
2 cups brown rice, uncooked
3 cups water
TIP
You may skip the fresh veggies and spices and just mix 1 cup salsa with the brown rice and water.
1. In a food processor, purée tomatoes and garlic cloves until totally smooth.
2. Add olive oil, bell pepper, onion, and optional hot pepper. Pulse several times until vegetables are chopped but not puréed.
3. Pour vegetable mixture into slow cooker.
4. Add rest of ingredients and stir well.
5. Cover and cook on High for 3–4 hours, until rice is tender and liquid is absorbed.
Makes 6 servings
Prep. Time: 20 minutes if rice is already cooked
Cooking Time: 3–4 hours Standing Time: 10 minutes
Ideal slow-cooker size: 4- or 5-quart
½ lb. block Monterey Jack cheese
24 oz. (3 cups) sour cream
1 Tbsp. minced garlic, optional
2 4-oz. cans chopped green chilies, drained
3½ cups cooked brown or white rice
salt, to taste
pepper, to taste
½ cup grated cheddar cheese
1. Cut Monterey Jack cheese into strips, each about 2” long and ¾” wide. Set aside.
2. In a small bowl, combine sour cream, optional garlic, and chilies.
3. Season rice with salt and pepper.
4. Be sure to grease your slow cooker. Spread ⅓ of the rice into the cooker. Follow that with a layer of half the sour cream mixture, topped with half the cheese strips.
5. Repeat the layers, ending with a layer of rice on top.
6. Cover. Cook on Low for 3–4 hours. You want to have the center of the rice mixture steaming hot and the cheese all saucy and melted. But you don’t want to have the rice drying out and crisping up around the edges of the cooker. So check things after 3 hours.
7. Remove the lid. Scatter cheddar cheese over top. Cook an additional 10 minutes, uncovered.
8. Let stand for 10 minutes before serving.
Why I like this recipe —
I took this to a Christmas family gathering, and I had a flock following me around asking for the recipe. It’s good anytime of the year, I’ve learned.
Savory Spinach Salad with Rice
Makes 6 servings
Prep. Time: 20 minutes Cooking Time: 2½–3 hours Chilling Time: 8 hours
Ideal slow-cooker size: 3-quart
1 Tbsp. butter
1 Tbsp. sesame oil
1 small onion, chopped
1 cup long-grain brown rice, uncoooked
2 Tbsp. soy sauce
1½ cups water
1 cup Italian salad dressing
1 tsp. sugar
2 generous cups chopped fresh spinach
2 ribs celery, diced
½ cup spring onions, sliced
3 slices bacon, chopped, fried, and drained
2 hardboiled eggs, chopped, optional
1. Saute onion in butter and sesame oil over low heat until quite browned, about 15 minutes.
2. Scrape onion and drippings into slow cooker.
3. Add rice, soy sauce, and water. Cover and cook on High for 2½–3 hours, until water is absorbed and rice is still firm.
4. Remove rice mixture to bowl. Stir in Italian dressing and sugar. Refrigerate 8 hours or overnight.
5. Just before serving, stir in spinach, celery, spring onions, bacon, and optional eggs.
Why I like this recipe —
It’s a salad, sure, but it’s hearty enough for a main dish with its rice and the protein from the bacon and eggs. I like the seasoned rice by itself for lunch in the spring. Delicious!
Makes 9 servings
Prep. Time: 20 minutes Cooking Time: 3–4 hours
Ideal slow-cooker size: 4-quart oval
1 lb. lean ground beef
1 small onion, chopped
16-oz. can fat-free refried beans
half a red bell pepper, diced
1½ tsp. dried oregano
1 tsp. chili powder
1 tsp. ground cumin
½ tsp. salt
3 garlic cloves, minced
9 uncooked lasagna noodles, divided
1 cup shredded Mexican-blend cheese, divided
1 cup salsa, whatever level of heat you like
1 cup water
2 cups plain Greek yogurt
2-oz. can sliced black olives, drained
2 spring onions, sliced
½ cup chopped fresh cilantro
1. Brown beef with onion in skillet over medium heat until no longer pink and onion is softening.
2. Stir in refried beans, peppers, oregano, chili powder, cumin, salt, and garlic.
3. Place 3 noodles in bottom of lightly greased slow cooker, breaking to fit as needed.
4. Cover with half the meat/bean mixture. Sprinkle on half the cheese.
5. Repeat layers. Top with remaining 3 noodles.
6. Mix together salsa and water. Pour over top.
7. Cover and cook on Low for 3–4 hours, until noodles are tender.
8. Spread Greek yogurt over noodles. Sprinkle with olives, spring onions, and cilantro. Use a silicone knife to slice into portions, or a spoon with a thin edge to dish out.
Makes 4–6 servings
Prep. Time: 20 minutes Cooking Time: 3–4 hours
Ideal slow-cooker size: 5-quart
1 cup brown lentils, rinsed
1 cup brown long-grain rice, uncooked
1 onion, chopped
* 3½ cups water, stock, or combination
1 tsp. salt, or less if you used salted stock
¼ tsp. freshly ground pepper
1 bay leaf
½ tsp. ground cumin
SALAD TOPPING:
2 Tbsp. fresh lemon juice
½ tsp. grated lemon peel
2 Tbsp. olive oil
½ tsp. salt
2 small cucumbers, diced
2 medium-sized tomatoes, diced
3 spring onions, sliced
⅓ cup chopped fresh basil
½ cup crumbled feta cheese
* TO MAKE YOUR OWN STOCK, SEE PAGE 358
1. Combine lentils, rice, onion, water/stock, salt, pepper, bay leaf, and cumin in slow cooker.
2. Cook on High for 3–4 hours, until lentils and rice are tender but not mushy.
3. Remove bay leaf. Keep rice mixture in slow cooker while you prepare the salad topping. The salad will wilt if it sits in its dressing too long.
4. In a medium bowl, combine lemon juice, peel, olive oil, and salt. Whisk well.
5. Place the rest of the topping ingredients in the bowl and mix gently.
6. To serve, place a scoop of the lentil rice mixture in a soup bowl. Top with a scoop of the salad. Enjoy outside with a tall iced tea!
Caribbean-Style Rice and Beans
Makes 4 servings
Prep. Time: 10 minutes Cooking Time: 2–3 hours Standing Time: 5 minutes
Ideal slow-cooker size: 4-quart
14-oz. can light coconut milk
½ cup water
scant ½ tsp. ground allspice
½ tsp. salt
3 fresh thyme sprigs, or 1 tsp. dried thyme
1 garlic clove, sliced
1 cup long-grain white rice, uncooked
15-oz. can dark red kidney beans, drained and rinsed
1. Gently stir together all ingredients in slow cooker.
2. Cover and cook on High for 2–3 hours, until rice is tender.
Makes 4–6 servings
Prep. Time: 15–20 minutes Cooking Time: 2–2½ hours
Ideal slow-cooker size: 3-quart
6 small corn tortillas, divided
⅓ cup shredded smoked cheddar or smoked Gouda cheese, divided
1 cup shredded Monterey Jack cheese, divided
2 cups frozen corn, divided
½ cup chopped onion, divided
2 eggs, beaten
1¼ cups buttermilk
½ tsp. dry mustard
¼ tsp. dried oregano
4-oz. can diced green chili peppers, optional
1. Tear 3 tortillas into bite-sized pieces. Arrange in greased slow cooker.
2. Gently mix the two cheeses in a small bowl.
3. Place half the cheese mixture on top of the torn tortillas.
4. Add half the corn and half the onions. Repeat the layers, starting with the rest of the torn tortillas.
5. In a mixing bowl, stir together eggs, buttermilk, mustard, oregano, and optional chili peppers. Gently pour over tortilla mixture.
6. Cover and cook on High for 1½–2 hours. The middle should be set and the edges browned when the dish is done. If there is too much moisture around the edges, remove the lid and cook an additional 20 minutes on High.
Makes 6 servings
Prep. Time: 15 minutes Cooking Time: 2½–3 hours
Ideal slow-cooker size: 3- or 4-quart
3 eggs
1 cup milk
1 cup all-purpose flour
1 tsp. baking powder
½ lb. Monterey Jack cheese, grated
¼ lb. jalapeño Monterey Jack cheese, grated
1½ 10-oz. frozen pkgs. chopped spinach, thawed and squeezed dry, or 1 lb. fresh spinach, chopped
1. Combine eggs, milk, flour, and baking powder in a bowl and stir until a batter forms. Stir in the cheese and spinach.
2. Spread the mixture into your greased slow cooker.
3. Cook on Low for 2½–3 hours, or until a knife inserted into the center comes out clean.
4. Let it stand for 15 minutes so that the cheeses can firm up before cutting and serving the squares.
Why I like this recipe —
Spinach has such a mild flavor, I feel a little sorry that it’s had to put up with such bad press for so long. If your kids haven’t had spinach before, or think they don’t like it (this might include their parents, for that matter!), this is a good introductory dish. I eat the leftovers cold or at room temperature, and they’re just as good as when they’re warm.
Makes 4–6 servings
Prep. Time: 20 minutes Cooking Time: 2½–3 hours
Ideal slow-cooker size: 4- or 5-quart
1 cup green beans, trimmed and halved
1 zucchini, sliced
2–3 ears corn, kernels cut off
1 onion, sliced in rings
1 bell pepper, sliced in rings
2 tomatoes, sliced
salt and pepper, to taste
¾ cup grated sharp cheese
2 Tbsp. butter
1 cup cubed bread
1. In lightly greased slow cooker, layer the vegetables in the order listed, starting with green beans and ending with tomatoes, adding a sprinkle of salt and pepper every other layer.
2. Sprinkle with cheese.
3. Cover and cook on High for 2–2½ hours, until green beans are as tender as you like them.
4. In a skillet, melt butter and add cubed bread. Stir occasionally until bread cubes are toasted.
5. Sprinkle toasted bread cubes on top of Bake, pressing down lightly. Continue cooking, uncovered, until bread warms but remains crisp.
Makes 6–8 servings
Prep. Time: 15–20 minutes Cooking Time: 2–5 hours
Ideal slow-cooker size: 4-quart
½ cup chopped onions
½ cup chopped green bell peppers
½ cup sliced mushrooms
2 tsp. olive oil
2 8-oz. cans tomato sauce
1 tsp. Worcestershire sauce
1 Tbsp. brown sugar
½ tsp. salt
1½ tsp. dried oregano
1 tsp. minced garlic
½ cup chopped fresh parsley
1 medium-sized eggplant, peeled or unpeeled, sliced in ⅛”-thick slices, divided
1½ cups grated mozzarella cheese, divided
¼ cup sliced black olives
1. In a large skillet or saucepan, sauté the onions, green peppers, and mushrooms in the oil.
2. Mix sauté with tomato sauce, Worcestershire sauce, brown sugar, salt, oregano, garlic, and parsley. Combine well.
3. Layer half of the sauce mixture, half of the eggplant, and half of the cheese in the slow cooker. Repeat the layers, ending with cheese. Sprinkle with black olives.
4. Cook on Low for 4–5 hours or High 2–2½ hours.
Why I like this recipe —
This is eggplant with a few new, delicious flavors. In the middle of summer when the eggplants come into market, I like to load up my cooker with this dish and set it outside on the patio to cook. I can put corn on the cob in my other slow cooker, and there’s supper!
Makes 6–8 servings
Prep. Time: 15–20 minutes Soaking Time: 8 hours, or overnight Cooking Time: 4½–10½ hours
Ideal slow-cooker size: 4- or 5-quart
2 cups dry white beans
4 medium onions, chopped, or sliced thin
4 tsp. olive oil, divided
½ tsp. salt
¼ tsp. pepper
2 Tbsp. chopped fresh basil or 2 tsp. dried
2 Tbsp. chopped fresh parsley or 2 tsp. dried
1 Tbsp. fresh thyme, or 1 tsp. dried
4 slices toasted bread
2 Tbsp. butter
1. Place the dried beans in a stockpot. Cover with 8 cups of water. Cover the pot. Let the beans soak for 8 hours, or overnight.
2. Drain off the water. Put the beans into your greased slow cooker.
3. Stir in the onions, 1 tsp. oil, salt, and pepper.
4. Cover. Cook on Low 9–10 hours, or on High 4–5 hours, or until the beans are tender but still holding their shape.
5. Thirty minutes before the end of the cooking time, stir in the herbs.
6. After stirring in the herbs, blend the toast and the 3 tsp. olive oil in the food processor. Sprinkle the bread crumbs over the vegetables. Do not cover the cooker.
7. Cut the butter into chunks. Scatter over the bread crumbs. Do not cover the cooker.
8. Turn the cooker to High and cook another 20–30 minutes.
Why I like this recipe —
It’s so painless to cook soaked dried beans in a slow cooker. No fears about them cooking over or sticking. I love when the beans get creamy but not mushy. That’s what happens here.
Herby Fish on a Bed of Vegetables
Makes 4–5 servings
Prep. Time: 20–30 minutes Cooking Time: 4¼ to 5¼ hours
Ideal slow-cooker size: 4- or 5-quart
8–12 little new potatoes, peeled or not
4 Tbsp. olive oil, divided
salt, to taste
pepper, to taste
2–3 leeks
8–12 plum tomatoes, sliced in half, or 15½-oz. can diced tomatoes, undrained
¼–½ cup diced red or white onion
2 tsp. dried dill
2 tsp. dried basil
4 or 5 4-oz. to 6-oz. white fish fillets (flounder, cod, or haddock work well)
1. Grease the interior of the crock.
2. Wash the potatoes well. Slice them thin. (Bring out your mandolin if you have one. If you don’t, get one. You’ll make this dish more often.)
3. Layer the slices into the slow cooker. Drizzle each layer with oil, using about 2 Tbsp. total. Salt and pepper each layer as you go.
4. Cut the dark green tops off each leek. Split each leak from top to bottom into quarters. Hold each quarter under running water to wash out any sand and dirt.
5. Chop into ½”-wide slices. Layer into slow cooker on top of the potatoes. Salt and pepper these layers, too.
6. Scatter tomatoes over top.
7. Cover. Cook on Low 4–5 hours, or until potatoes and leeks are as soft as you like them.
8. Meanwhile, put the chopped onion in a microwave-safe bowl. Cover and cook on High 1 minute, or just until onions are softened.
9. Add the remaining 2 Tbsp. oil to onions. Stir in dill and basil, too.
10. When the veggies are as tender as you want, lay the fish fillets on top of the vegetables. Lay the thicker ends of the fillets around the outside of the crock first; that’s where the heat source is. Put the thinner fillets in the middle.
11. Spread the red onion-herb mixture over the tops of the fish.
Why I like this recipe —
This works in the slow cooker because you let the denser ingredients cook as long as they need without killing the delicate fish.
12. Cover. Turn cooker to High and cook for 15 minutes. Using a fork, test the thicker parts of the fillets to see if they’re flaky. If not, cook 5 minutes more and test again.
13. When the fish is flaky, use a fish spatula to lift the fish onto a plate. Tent with foil to keep warm.
14. Using a slotted spoon, lift out the layers of vegetables and put them on a platter or serving dish with low sides. Lay the fish over top and serve.
