Savory Slow Cookers
Just 5 Ingredients
Snowstorm Beef Stew
Helen Burns
Raleigh, NC
This recipe’s ingredient list may seem a little unusual! I came up with it during a winter storm, using what we had in the pantry and freezer. We’ve enjoyed this stew ever since.
2 lbs. stew beef, cubed
18-1/2 oz. can French onion soup
16-oz. container sour cream onion dip
2 13-1/4 oz. cans mixed vegetables, drained
7-oz. pkg. elbow macaroni, uncooked and divided
Place beef in a slow cooker; pour soup over top. Cover and cook on high setting for 3 hours. Stir in dip; cover and cook for an additional 2 hours, stirring occasionally. Add vegetables and one cup uncooked macaroni, reserving the rest of macaroni for another recipe. Cover and cook on high setting for one additional hour, or until macaroni is tender. Makes 4 to 6 servings.
Let everyone know what’s for dinner tonight! Paint “Mom’s Menu” on an old-fashioned slate chalkboard and set it next to the slow cooker.
Pennsylvania Stuffed Peppers
Lora Burek
Irwin, PA
The perfect comfort food...they taste even better the next day! Mashed potatoes are heavenly topped with some of the sauce from the peppers.
1-1/2 lbs. ground beef
1 egg, beaten
1 c. orzo pasta or instant rice, uncooked
garlic salt and pepper to taste
6 green, yellow or red peppers, tops removed
2 10-3/4 oz. cans tomato soup
2-1/2 c. water
Mix beef, egg, uncooked orzo or rice and seasonings in a bowl. Stuff peppers lightly with mixture. If any extra beef mixture remains, form into small meatballs. In a slow cooker, blend together soup and water. Arrange stuffed peppers in slow cooker; replace tops on peppers for a nice touch. Place meatballs around peppers. Lightly spoon some of soup mixture onto tops of peppers. Cover and cook on low setting for 8 to 10 hours. Serves 6.
Keep most-used recipes at your fingertips! Tack them to self-stick cork tiles placed inside a kitchen cabinet door.
Country-Style Scalloped Potatoes
Eleanor Paternoster
Bridgeport, CT
Old-fashioned flavor...fix & forget convenience!
6 russet potatoes, thinly sliced
1-1/2 lbs. ham steak, cubed
10-3/4 oz. can cream of mushroom soup
1-1/4 c. water
1 c. shredded Cheddar cheese
grill seasoning to taste
Layer potatoes and ham in a slow cooker that has been sprayed with non-stick vegetable spray. Combine remaining ingredients; pour over potatoes and ham. Cover and cook on high setting for 3-1/2 hours, until potatoes are fork-tender. Turn slow cooker to low setting; continue cooking for about one hour. Makes 4 to 6 servings.
Post a dinner wishlist on the fridge and invite everyone to jot down their favorite dishes. Family members who are involved in meal planning are much more likely to look forward to family dinnertimes together.
Cheesy Parmesan Polenta
Marian Buckley
Fontana, CA
This creamy dish makes a great alternative to pasta or potatoes. I like to serve it topped with my favorite homemade mushroom spaghetti sauce...yum! You’ll find polenta next to regular cornmeal at the grocery store.
9 c. chicken broth
1/4 c. butter, sliced
1 bay leaf
3 c. instant polenta, uncooked
3 c. grated Parmesan cheese
In a saucepan over medium heat, bring broth, butter and bay leaf to a boil. Gradually whisk in polenta; add cheese and continue whisking until well blended. Transfer to a slow cooker. Cover and cook on low setting for 25 to 30 minutes. Discard bay leaf before serving. Serves 6.
Make mealtime extra special with cloth napkins. Glue wooden alphabet letter initials to plain napkin rings...pretty place settings too!
Vegetable Beef Soup
Colleen Pancari
Vineland, NJ
Every country kitchen should have an easy, delicious recipe for vegetable beef soup...this is mine!
1 lb. stew beef, cubed
3 14-1/2 oz. cans beef broth
2 16-oz. pkgs. frozen mixed vegetables
14-1/2 oz. can whole tomatoes
16-oz. pkg. wide egg noodles, uncooked and divided
Combine all ingredients except noodles in a slow cooker. Cover and cook on low setting for 4 hours. Increase to high setting; cover and cook for 5 additional hours. About 20 minutes before serving, stir in half the noodles, or desired amount, reserving the rest for another recipe. Cover and cook an additional 15 to 20 minutes, until noodles are tender. Serves 4 to 6.
Convert your favorite stovetop soup recipe to fix & forget in a slow cooker. Most soups that simmer for one to 2 hours will be done in 8 to 10 hours on low or 4 to 5 hours on high. Wait until the last 30 minutes to add dairy ingredients like sour cream and tender veggies like peas.
Hearty Lasagna Soup
Marcia Bills
Orleans, NE
My daughters request this soup whenever they are coming home from college for weekends or holidays...in fact, our family calls it Coming Home Soup! It’s so warm and delicious...we all love it.
1 lb. ground beef, browned and drained
6.4-oz. pkg. ground beef lasagna dinner, divided
6 c. water
1 c. corn
15-oz. can Italian-style stewed tomatoes
Place beef in a slow cooker. Add lasagna sauce mix, water, corn and undrained tomatoes; stir well. Cover and cook on low setting for 4 to 6 hours. Mix in lasagna noodles and cook an additional 20 minutes, until noodles are tender. Makes 6 servings.
Bake some savory garlic twists for dinner. Separate refrigerated bread stick dough and lay flat on an ungreased baking sheet. Brush with olive oil; sprinkle with garlic salt and dried parsley. Give each bread stick a twist or two and bake as directed on the package.
Creamy Mushroom Chicken
Kathy Tormaschy
Richardton, ND
Everyone loves this hearty recipe, especially when it’s spooned over mashed potatoes...scrumptious!
2 to 3 lbs. chicken
2 10-3/4 oz. cans cream of chicken soup
8-oz. can sliced mushrooms, drained
1 c. chicken broth
1.35-oz. pkg. onion soup mix
Arrange chicken pieces in a slow cooker. Combine remaining ingredients; pour over chicken. Cover and cook on low setting for 5 to 6 hours. Serves 5.
Mashed potatoes are the perfect partner for creamy comfort foods. Make ’em in a jiffy! Quarter potatoes (no peeling required!) and cook in boiling water until tender, 10 to 20 minutes. Drain, mash right in the pot and stir in butter and a little milk to desired consistency.
Farmgirl Chicken & Dumplings
Vickie Chisom
Hardy, VA
This recipe was passed down from a special family member. Add more vegetables if you like a thicker stew.
1 lb. boneless, skinless chicken breasts, cubed
16-oz. pkg. frozen mixed vegetables
1 onion, diced
3 cups low-sodium chicken broth, divided
1-1/2 c. buttermilk biscuit baking mix
Combine chicken, vegetables and onion in a slow cooker. Set aside 1/2 cup plus one tablespoon broth; pour remaining broth into slow cooker. Cover and cook on high setting for 2 hours. Stir biscuit mix with reserved broth until moistened. Drop by tablespoonfuls over hot chicken and vegetables. Cover and cook on high setting for 10 minutes; uncover. Cook for an additional 20 minutes, until dumplings are done. Serves 4 to 6.
Dried herbs tend to lose their flavor when slow-cooked for hours, so be sure to stir them in near the end of cooking time.
Root Beer Pulled Pork BBQ
Jill Ball
Highland, UT
This is a super Sunday recipe...pop it in the slow cooker and forget about it until dinnertime! Serve on crusty buns with a Carolina-style mustard BBQ sauce and all the trimmings...dill pickle spears, thinly sliced raw onion, pickled Italian banana peppers and a side of crisp homemade coleslaw. It’s the best!
2 onions, sliced and divided
2 T. garlic, minced
4-lb. pork roast
1/2 t. salt
1/2 t. pepper
4-1/2 c. root beer, divided
16-oz. bottle favorite barbecue or chili sauce
Place one sliced onion in the bottom of a slow cooker; add garlic. Sprinkle roast with salt and pepper; place in slow cooker. Add 1-1/2 cups root beer to slow cooker. Cover and cook on low setting for 8 to 10 hours, or on high setting for 5 hours. Remove roast and set aside to cool. Discard onion and liquid in slow cooker. In a saucepan, bring sauce and remaining root beer to a boil; simmer for 30 minutes. When roast is cool enough to handle, shred with a fork, discarding bone and fat; return shredded meat to slow cooker. Stir in sauce mixture and remaining onion. Cover and cook on high setting for one to 3 hours, until onion is soft. Serves 12.
Monday burger night, Wednesday spaghetti night, Saturday slow-cooker night...dinner traditions make meal planning a snap and give everyone something to look forward to. Why not start a few of your own, featuring your family’s favorite simple-to-fix foods?
Pulled Beef Sandwiches
Melinda Hokoth
Rockford, IL
Serve this tender beef spooned onto toasted hoagie rolls, topped with slices of mozzarella cheese...delicious!
2-lb. beef chuck roast
garlic powder, salt and pepper to taste
1/2 t. meat tenderizer
1 c. beef broth
1-1/4 c. water
1.35-oz. pkg. onion soup mix
Sprinkle roast with seasonings and tenderizer; place in a slow cooker. Pour in broth and water. Cover and cook on low setting for 8 to 10 hours. When roast is very tender, shred with 2 forks. Stir in soup mix and continue cooking for 30 minutes. Makes 4 to 6 servings.
Shredded beef, pork or chicken sandwiches are oh-so easy to fix and a real crowd-pleaser! Serve them on busy family nights or tote them to potlucks right in the slow cooker.
No-Peek Shepherd’s Pie
Melanie Lowe
Dover, DE
We love this filling one-dish meal! Sometimes I’ll use ground beef instead of sausage...it’s good either way. Just add some brown & serve rolls and dinner is served.
1 lb. ground pork sausage, browned and drained
10-oz. pkg. frozen peas and carrots
24-oz. pkg. prepared mashed potatoes
12-oz. jar beef gravy
Combine sausage with peas and carrots in a slow cooker. Spoon mashed potatoes evenly over mixture; top with gravy. Do not stir. Cover and cook on low setting for 4 to 6 hours. Makes 6 servings.
Make some pretty bookmarks to mark favorite go-to dinner recipes in all your cookbooks...it’s easy! Cut scrapbooking paper into wide strips with decorative-edge scissors, punch a hole at the top and add a narrow ribbon.
“Rotisserie” Roast Chicken
Mary Ann Lewis
Olive Branch, MS
You’ll love this easy way to make a Sunday-best roast chicken!
5-lb. roasting chicken
seasoning salt to taste
Coat chicken with non-stick vegetable spray. Sprinkle seasoning salt over chicken and set aside. Tear off a 12-inch piece of aluminum foil and crumple into a ball; repeat to make a total of 8 foil balls. Arrange balls in the bottom of an oval slow cooker that has been coated with non-stick vegetable spray. Place chicken on top of foil balls; do not add any water. Cover and cook on low setting for 8 hours, or on high setting for 4 to 5 hours. Serves 8.
Save time with double-duty slow-cooker recipes by saving half for another meal. Use extra roast chicken as the start of a yummy noodle casserole, simmer shredded beef roast with barbecue sauce to serve in crusty buns...even spoon extra chili over hot dogs or into taco salads. The only limit is your imagination!
Kona Honey Chicken
Rogene Rogers
Bemidji, MN
A family favorite! To complete the tropical theme, stir some pineapple tidbits into your favorite creamy coleslaw.
3 lbs. chicken
1/2 c. green onions, chopped
1/2 c. soy sauce
1/4 c. white wine or apple juice
1/2 c. water
1/2 c. honey
Place chicken pieces in a slow cooker. Mix together onions, sauce, wine or juice and water; pour over chicken. Cover and cook on low setting for 3 to 5 hours, until chicken is tender. Remove chicken from slow cooker. Brush with honey and place on an ungreased broiler pan. Broil for a few minutes until golden, brushing with honey several times. Serve chicken with sauce from slow cooker. Serves 8 to 10.
Here’s how to check whether a slow cooker is heating to the right temperature. Pour 8 cups of water into the crock, cover and heat on low setting for 8 hours. Uncover and immediately check the water temperature with an instant-read kitchen thermometer. If the slow cooker is working properly, it will read 185 degrees.
Autumn Apple Pork Roast
Vickie
Add a side of sauerkraut and some creamy mashed potatoes...a perfect meal for those cool fall days!
4-lb. pork loin roast
salt and pepper to taste
6 tart apples, cored and quartered
1/4 c. apple juice
3 T. brown sugar, packed
1 t. ground ginger
Rub roast with salt and pepper. Brown roast under a broiler to remove excess fat; drain. Place apples in the bottom of a slow cooker. Place roast on top of apples. Mix together remaining ingredients and spoon over roast. Cover and cook on low setting for 8 to 10 hours. Makes 6 to 8 servings.
Planning a festive holiday dinner? Let your slow cooker help out by cooking up a scrumptious roast, or free up oven space by preparing a savory slow-cooked side dish. Slow cookers are so handy, you may want more than one!
Saucy Onion-Mushroom Beef
Jennifer Snyder
Myerstown, PA
This recipe is perfect for my family’s busy life, Everyone likes it too, which can be a challenge in our household! I can serve this once a week and there are never any leftovers.
1-oz. pkg. onion-mushroom soup mix
1/3 c. catsup
1 T. Worcestershire sauce
1 c. cold water, divided
2 to 3-lb. beef chuck roast
2 T. cornstarch
Blend soup mix, catsup, sauce and 3/4 cup water; add 1/4 of mixture to a slow cooker. Place roast into slow cooker and pour remainder of mixture over top. Cover and cook on low setting for 6 to 8 hours, turning roast over halfway through cooking time. Combine cornstarch with remaining water; stir until cornstarch is dissolved. Add cornstarch mixture to slow cooker and stir until sauce thickens. Serves 4.
Fresh flowers on the dinner table are so cheerful...they don’t need to be fancy. A simple bouquet of daisies, black-eyed Susans, cosmos and asters in a Mason jar is charming and takes only an instant to assemble.
Italian Beef Hoagies
Michelle Riley
Barnhart, MO
We like to spread garlic butter on warm, toasted hoagie rolls before adding the beef...scrumptious!
3 to 4-lb. beef chuck roast
2 .6-oz. pkgs. zesty Italian salad dressing mix
2 c. water
24-oz. jar pepperoncinis, drained and liquid reserved
15 to 18 hoagie rolls, toasted and split
Garnish: shredded provolone cheese
Slice roast across the grain into 4 pieces and trim any fat. Place in bottom of a slow cooker. Mix together dressing mix and water; pour over beef. Cover and cook on low setting for 8 to 10 hours, until tender; use forks to shred beef in slow cooker. Slice pepperoncinis into rings and add to slow cooker along with reserved liquid from jar. Cover and cook for a few more minutes, until heated through. Serve beef on toasted rolls, topped with cheese. Serves 15 to 18.
Dinner and a movie! Just for fun, start family movie nights with a favorite meal tie-in. Italian beef would be perfect for Rocky, or how about down-home chicken & dumplings and The Wizard of Oz? You’re sure to think of lots of others.
Chicken Stroganoff
Cathy Hillier
Salt Lake City, UT
This easy recipe is delectable served over egg noodles. My family doesn’t care for mushrooms, but if yours does, be sure to add some.
4 boneless, skinless chicken breasts, cubed
2 T. margarine, diced
.7-oz. pkg. Italian salad dressing mix
10-3/4 oz. can cream of chicken soup
8-oz. pkg. cream cheese, cubed
Place chicken, margarine and dressing mix in a slow cooker; toss to mix well. Cover and cook on low setting for 5 to 6 hours. Stir in soup and cream cheese. Cover; turn setting to high and cook for 30 minutes, until heated through. Serves 4.
Attach vintage porcelain or glass knobs in a row across a length of wood...just right for keeping tea towels and potholders handy.
Busy-Day Cheesy Chicken
Tiffany Brinkley
Broomfield, CO
My kids always look forward to this dish for dinner. Sometimes I spice things up a bit by using nacho cheese soup instead.
6 boneless, skinless chicken breasts
2 10-3/4 oz. cans Cheddar cheese soup
1/2 c. milk
1 t. garlic powder
salt and pepper to taste
Arrange chicken breasts in a slow cooker. Blend soup and milk in a bowl; pour mixture over chicken. Add seasonings. Cover and cook on high setting for about 6 hours, until chicken is tender. Makes 6 servings.
Give the slow-cooker crock a spritz of non-stick vegetable spray before filling with dinner ingredients. Afterwards, it will clean up in a jiffy!
Carol’s Cheesy Potato Bake
Carol Fourman
Greenville, OH
I make this dish for every carry-in at church...if I bring something else, everyone wants to know where the cheesy potatoes are! It’s so easy to make that I don’t mind at all.
32-oz. pkg. frozen French fries
2 10-3/4 oz. cans cream of chicken soup
1 lb. smoked pork sausage, cut into bite-size pieces
2 c. shredded Cheddar cheese
Spray a slow cooker with non-stick vegetable spray. Layer ingredients in the following order: half of French fries, one can of soup, half of sausage and half of cheese. Repeat layers. Cover and cook on high setting for 4 hours. Stir just before serving. Makes 10 to 12 servings.
Homemade buttermilk dressing is wonderful on salads...it’s a kid-friendly dip for raw veggies too! Blend 1/2 cup mayonnaise, 1/2 cup buttermilk, one teaspoon dried parsley, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/8 teaspoon dill weed and a little salt and pepper. Keep refrigerated.
Italian Sausages & Peppers
Geneva Rogers
Gillette, WY
A super-easy version of our favorite county fair food! Spoon onto crusty rolls for a meal everyone will love.
2 lbs. Italian sausage links
1 green pepper, sliced into strips
1 onion, sliced and separated into rings
26-oz. jar spaghetti sauce
Layer sausages, pepper and onion in a slow cooker. Pour in sauce; stir to coat ingredients well. Cover and cook on low setting for 6 hours. Serves 6.
Whip up some fruit smoothies for a healthy treat...they’re especially delectable with summer-ripe peaches, berries and bananas! In a blender, combine 2 cups of fruit with a cup of vanilla yogurt, a cup of ice cubes and a tablespoon of honey. Blend until smooth, pour into tall glasses and enjoy.
Charlene’s Chili Steak
Charlene Roberson
Weatherford, TX
When I was following a diet plan years ago, one of the requirements was to eat lots of meat, so I developed this recipe to make that easier. This is scrumptious served with mashed potatoes to hold all the tasty gravy...although the mashed potatoes weren’t on the diet plan!
1 c. cocktail vegetable juice
1 c. water
1 T. chili powder
1-1/2 to 2 lbs. beef round steak, sliced into serving-size pieces
1 onion, sliced 1/2-inch thick
Combine juice and water; pour into a slow cooker set to high setting. When mixture bubbles and starts to steam, sprinkle in chili powder and stir slightly. Carefully add steak pieces to the hot liquid. Cover and cook on low setting for 6 to 8 hours, or on high setting for 3 to 4 hours. About one hour before serving, place onion on top of the steak pieces. Cover and cook for one additional hour. Serves 4.
Slow cookers are a super budget helper! Cheaper cuts of beef like round steak and chuck roast cook up fork-tender, juicy and flavorful...there’s simply no need to purchase more expensive cuts.
Georgia Tomato Roast
Denise Jones
Fountain, FL
Every year, my husband picks tomatoes in the U-Pick fields of his Georgia hometown and brings home lots for us to eat, can, freeze and give away. I came up with this very delicious idea to use up all those home-canned tomatoes.
4 to 5-lb. beef chuck roast
14-1/2 oz. can plain or Italian-style stewed tomatoes
1 onion, cut into chunks
1 green pepper, cut into chunks
1 to 2 cloves garlic, quartered
salt and pepper to taste
Optional: 1/4 to 1/2 c. water
Layer roast, tomatoes with juice and remaining ingredients except water in a slow cooker. Add a little water if roast is very lean. Cover and cook on low setting for about 6 hours, until roast is tender. Serves 4 to 6.
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Browning meat before slow cooking adds flavor and color. If you wish, toss meat with a little flour and brown in oil. It isn’t really necessary, though! The exception is ground meat...browning eliminates excess fat.
Company Chicken Dijon
Kay Marone
Des Moines, IA
Just toss the ingredients in the slow cooker in the morning, then arrive home to a delicious dinner. Serve with cooked rice and steamed, buttered broccoli spears...mmm!
4 to 6 boneless, skinless chicken breasts
10-3/4 oz. can cream of mushroom soup
2 T. Dijon mustard
2 T. water
2 t. cornstarch
1/8 t. pepper
Place chicken breasts in a slow cooker. Combine remaining ingredients and spoon over chicken. Cover and cook on low setting for 6 to 8 hours. Makes 4 to 6 servings.
A casual potluck supper is perfect for catching up with family & friends. Everyone is sure to discover new favorites, so be sure to have each person bring along extra copies of their recipe to share.
Zesty Chicken Barbecue
Tara Horton
Gooseberry Patch
This recipe is a staple at our house...we all love it! There are so many tasty varieties of bottled barbecue sauce on the market that I can easily change it up by using a different flavor.
6 boneless, skinless chicken breasts
1-1/2 c. barbecue sauce
1/2 c. zesty Italian salad dressing
1/4 c. brown sugar, packed
2 T. Worcestershire sauce
Arrange chicken breasts in a slow cooker. Blend together remaining ingredients and pour over chicken. Cover and cook on low setting for 6 to 8 hours. Serves 6.
Canning jars can often be picked up for a song at tag sales. Use them as country-style tumblers to serve icy cold lemonade or apple cider...how refreshing!
Easy Family Meals
Judy’s Easy Meatloaf
Judy Williams
Oil Springs, KY
This slow-cooker meatloaf is great for busy cooks! It’s easy to adjust the seasonings to your family’s preference. Try using hot pork sausage if you enjoy spicy flavors.
2 to 3 lbs. ground beef
1 lb. ground pork sausage
1-1/2 c. long-cooking oats, uncooked
2 eggs, beaten
3/4 c. evaporated milk
1 onion, chopped
6 T. sugar
2 T. chili powder
1 t. salt
1/2 t. pepper
14-1/2 oz. can diced tomatoes
Combine all ingredients except tomatoes and mix well. Shape into a loaf; place in an oval slow cooker. Cover with tomatoes. Cover and cook on low setting for 6 to 8 hours, or 2 to 4 hours on high setting. Serves 8 to 10.
Give family dinner conversations a little boost. Write down whimsical questions like “If you could live anywhere in the world, where would you choose?” and “What storybook character would you like to be?” Fill a jar with questions, then have everyone take turns pulling out and answering questions. The answers are sure to be fun!
Slow-Cooked Mac & Cheese
Mary Alice Veal
Mars Hill, NC
This tastes just like the old-fashioned macaroni & cheese that Grandma used to make. It is delicious and oh-so easy!
8-oz. pkg. elbow macaroni, cooked
2 eggs, beaten
12-oz. can evaporated milk
1-1/2 c. milk
3 c. shredded sharp Cheddar cheese
1/2 c. margarine, melted
1 t. salt
pepper to taste
Mix all ingredients together and pour into a lightly greased slow cooker. Cover and cook on low setting for 3 to 4 hours. Makes 6 to 8 servings.
Oversized clear glass jars make attractive canisters for storing macaroni, dried beans and rice. Because the contents are visible, you’ll always know when it’s time to restock.
Creamy Chicken Sandwiches
Trisha Melvin
McGuire AFB, NJ
In Ohio, where I used to live, these delicious sandwiches are a tradition at ball games, potlucks and county fairs!
1 lb. boneless, skinless chicken breasts
10-3/4 oz. can cream of chicken soup
14-1/2 oz. can chicken broth
1/8 t. salt
1/8 t. pepper
Optional: 6 to 8 saltine crackers, crushed
6 sandwich buns, split
Put chicken in the bottom of a slow cooker; add soup and broth. Cover and cook on low setting for 8 to 9 hours, until chicken is tender and mixture is thickened. If too thin, stir in a few crushed crackers to thicken. Shred chicken with a fork and serve on buns. Makes 6 sandwiches.
For best results when cooking in a slow cooker, be sure the crock is filled at least half full and no more than two-thirds full.
Mom’s Mini Reubens
Cheryl Breeden
North Platte, NE
This was always my mom’s favorite recipe during football season. It’s so yummy, easy and fun for guests to fix their own sandwiches...even if our team lost, dinner was always a winner!
2 16-oz. pkgs. shredded Swiss cheese
8-oz. bottle Thousand Island salad dressing
32-oz. pkg. refrigerated sauerkraut, drained and chopped
1/4 to 1/2 lb. deli corned beef, chopped
Optional: 1 t. caraway seed
1 to 2 loaves party rye
Garnish: dill pickle slices
Put all ingredients except party rye and pickles in a slow cooker. Cover and cook on low setting for about 4 hours, or until mixture is hot and cheese is melted. Stir to blend well. To serve, arrange party rye slices and pickles on separate plates around slow cooker. Makes 10 to 12 servings.
Mini versions of favorite hot sandwiches are oh-so appealing on party platters...they help food go farther too! Try using small sandwich rolls or brown & serve dinner rolls instead of full-size buns.
Cranberry Pork Chops
Jill Ball
Highland, UT
One of our favorite meals! So easy to prepare, but it looks and tastes likes you put a lot of time into it. I first tried it during the holiday season, and my family loved it so much that I now serve it several times a year.
6 pork chops
1/2 t. salt
pepper to taste
16-oz. can jellied cranberry sauce
1/2 c. cranberry juice cocktail or apple juice
1/4 c. sugar
2 T. spicy mustard
1/4 c. cold water
2 T. cornstarch
Season pork chops with salt and pepper; place in a slow cooker. Combine cranberry sauce, juice, sugar and mustard in a bowl; pour over pork chops. Cover and cook for 6 to 8 hours on high setting. Shortly before serving time, remove pork chops to a platter; keep warm. Combine cold water and cornstarch in a saucepan. Cook over medium heat, stirring continuously, until mixture becomes thick. Add liquid from slow cooker to saucepan and boil until thickened. Serve pork chops with sauce. Makes 6 servings.
Good sound cooking makes a contented home.
Slow-Cooker Baked Apples
Eva Jo Hoyle
Mexico, MO
Delectable as either a side or a dessert! Sometimes I’ll even fill the slow cooker late at night so we can enjoy them for breakfast.
8 Jonathan or Granny Smith apples, cored
1/3 c. raisins
1/3 c. chopped nuts
1/3 c. brown sugar, packed
1-1/2 t. apple pie spice
2 T. margarine, sliced
1/2 c. apple cider
1 T. lemon juice
Remove peel from top 1/3 of apples. Mix raisins, nuts and brown sugar; spoon into apples. Arrange apples in a greased slow cooker. Sprinkle with spice; dot with margarine. Mix cider and lemon juice and drizzle over apples. Cover and cook on low setting for 8 hours. Serves 8.
A vintage wooden soda crate makes a handy spice rack...enjoy it just as it is, or freshen it up with a coat of bright paint.
Chicken Sausage & Pasta
Jo Ann
While on vacation, we tried this dish at an Italian restaurant and loved it. I was really pleased with how well it turned out in a slow cooker...now we can enjoy it often!
1/2 c. yellow onion, minced
1 clove garlic, minced
1 T. olive oil
1 lb. sweet Italian chicken sausage links, removed from casings and chopped
28-oz. can stewed tomatoes, drained
1-1/2 c. red or yellow pepper, sliced
3/4 c. fresh basil, chopped
red pepper flakes, salt and pepper to taste
cooked rotini pasta
In a skillet over medium heat, cook onion and garlic in oil until translucent. Add sausage to skillet; cook for several minutes, just until beginning to brown. Drain; transfer skillet mixture to a slow cooker. Add remaining ingredients except pasta; stir to blend. Cover and cook on high setting for 2-1/2 to 3 hours, until peppers are tender. Serve over cooked pasta. Makes 4 servings.
A whimsical centerpiece for an Italian dinner! Take a handful of long pasta like spaghetti, bucatini or curly strands of fusilli and fan it out in a wide-mouthed vase.
Easy Meatballs in Sauce
Connie Bryant
Topeka, KS
Spoon these yummy meatballs into crusty hard rolls or serve over pasta. Pass the Parmesan cheese, please!
1-1/2 lbs. ground beef
1-1/4 c. Italian-seasoned dry bread crumbs
1/4 c. fresh parsley, chopped
2 cloves garlic, minced
1 onion, chopped
1 egg, beaten
28-oz. jar spaghetti sauce
16-oz. can crushed tomatoes
14-1/4 oz. can tomato purée
In a large bowl, combine all ingredients except spaghetti sauce, tomatoes and tomato purée. Mix by hand and form into 16 meatballs; set aside. In a slow cooker, stir together remaining ingredients. Add meatballs to sauce mixture and turn to coat. Cover and cook on low setting for 6 to 8 hours. Makes 4 servings.
Vintage tin picnic baskets make roomy storage for cookbooks, cookie cutters and all kinds of other kitchen items.
Kay’s Sticky Chicken
Karen Hazelett
Fremont, IN
This recipe is delicious and incredibly easy...make it the night before, pop it in the slow cooker and forget about it all day! It’s one of my husband’s favorite meals. I received this recipe from my good friend, Kay, and have shared it many times with co-workers.
3 to 5-lb. roasting chicken
4 t. salt
2 t. paprika
1 t. cayenne pepper
1 t. onion powder
1 t. dried thyme
1 t. white pepper
1/2 t. garlic powder
1/2 t. pepper
1 onion, halved
Pat chicken dry with paper towels. Combine salt and spices in a small bowl. Rub mixture evenly onto chicken, both inside and out, making sure to rub deep into the skin. Insert onion halves into chicken. Place chicken in a large plastic zipping bag; seal and refrigerate overnight. In the morning, remove chicken from bag and place in a slow cooker. Do not add any water. Cover and cook on low setting for 8 to 10 hours. Makes 6 to 8 servings.
Set out a basket of rolled-up washcloths, moistened with lemon-scented water and warmed briefly in the microwave. Sure to be appreciated when yummy-but-messy foods like barbecued ribs and fried chicken are on the menu!
Creole Beef & Noodles
Kerry Mayer
Dunham Springs, LA
This dish tastes like it took a lot of effort, but stirs up in a jiffy! The night before, I move the beef from the freezer into the fridge. In the morning, it slices easily while still partly frozen.
3/4 lb. beef round steak, sliced into thin strips
1 green pepper, chopped
1 onion, chopped
1 tomato, chopped
1 clove garlic, pressed
1 t. dried parsley
1/2 t. salt
1/8 t. pepper
1 cube beef bouillon
1/2 c. boiling water
2 T. cornstarch
2 T. cold water
cooked wide egg noodles
Combine beef, vegetables, garlic and seasonings in a slow cooker. Dissolve bouillon cube in boiling water; add to slow cooker. Cover and cook on low setting for 7 to 8 hours, until beef is tender. Shortly before serving time, dissolve cornstarch in cold water; stir into slow cooker. Turn to high setting. Cover and cook for about 10 minutes, until slightly thickened. To serve, spoon beef mixture over cooked noodles. Makes 3 to 4 servings.
Vintage magazine recipe ads make fun wall art for the kitchen when framed. They’re easy to find at flea markets...look for ones featuring shimmery gelatin salads, golden mac & cheese or other favorites like Mom used to make!
Mushroom Burgers
John Alexander
New Britain, CT
Serve on onion buns or atop egg noodles...delicious!
2 lbs. ground beef
1 egg, beaten
1 c. onion, finely chopped
1/2 c. shredded Cheddar cheese
2 T. catsup
2 T. evaporated milk
1/2 c. saltine cracker crumbs
salt and pepper to taste
1/2 c. all-purpose flour
1 to 2 T. oil
10-3/4 oz. can cream of mushroom soup
Combine beef, egg, onion, cheese, catsup, milk, cracker crumbs, salt and pepper in a large bowl. Mix well and form into 8 patties; roll in flour. In a skillet over medium-high heat, brown patties in oil; drain. Layer patties in a slow cooker with spoonfuls of soup. Cover and cook on high setting for 3 to 4 hours. Serves 8.
Start a tradition of having a regular night for dinner guests. Many slow-cooker recipes make plenty of food for sharing. Invite a neighbor or co-worker you’ve wanted to get to know better...encourage your kids to invite a friend. You’ll be so glad you did!
Chris’s Chuck Wagon Beans
Christina Mendoza
Alamogordo, NM
You can cut down on chopping time by using half of a one-pound package of frozen mixed-color pepper strips. Add a pan of your favorite warm cornbread for a hearty, satisfying meal.
16-oz. pkg. dried navy or pinto beans
6 c. water
1 lb. ground beef
1 onion, chopped
1 clove garlic, minced
1 green or red pepper, chopped
8-oz. can tomato sauce
1/2 t. dried oregano
1/4 t. cayenne pepper, or to taste
salt to taste
Place beans in a large kettle; cover with water. Bring to a boil; cover and cook for 2 minutes. Remove from heat; cover and let stand for one hour. Drain beans in a colander. Add beans and 6 cups water to a slow cooker; set aside. Brown ground beef in a skillet along with onion, garlic and green or red pepper; drain. Remove beef mixture to slow cooker with a slotted spoon. Stir in remaining ingredients; add more water if necessary to bring liquid level above beans. Cover and cook on high setting for 6 hours, or on low setting for 10 hours, until beans are tender. Makes 6 to 8 servings.
A western theme is fun and easy for casual get-togethers. Set the table with pie plates, Mason jar tumblers and bandanna napkins. Serve up grilled burgers and fixin’s, baked beans and tortilla chips with salsa. Fruit cobbler baked in a Dutch oven will round out a memorable occasion.
Sweet & Saucy Spareribs
Susie Backus
Gooseberry Patch
These scrumptious ribs are equally at home at a summer picnic or at a lucky New Year’s Day dinner.
2 lbs. pork spareribs, sliced into serving-size portions
10-3/4 oz. can tomato soup
1 onion, chopped
3 cloves garlic, minced
1 T. brown sugar, packed
1 T. Worcestershire sauce
2 T. soy sauce
1/4 c. cold water
1 t. cornstarch
Place ribs in a stockpot and add water to cover. Bring to a boil; reduce heat and simmer for 15 minutes. Drain; arrange ribs in a slow cooker. Mix together remaining ingredients except cold water and cornstarch; pour over ribs. Cover and cook on low setting for 6 to 8 hours. When ribs are tender, place them on a serving platter; cover to keep warm. Pour sauce from slow cooker into a saucepan over medium-high heat. Stir together cold water and cornstarch; stir into sauce and bring to a boil. Cook and stir until sauce has reached desired thickness. Serve ribs with sauce. Makes 4 servings.
Slow-cook a pot of creamy beans to serve with pork. Rinse and drain 1/2 pound dried navy beans. Place them in a slow cooker and stir in a chopped onion, a tablespoon of bacon drippings or butter and 5 cups boiling water. Cover and cook on high for 4 hours, stirring occasionally. Don’t add salt until the beans are tender. So easy!
Asian Country-Style Ribs
Melody Taynor
Everett, WA
For a super-easy side, steam a package of frozen stir-fry veggies...top with crunchy chow mein noodles. Dinner is served!
4 lbs. boneless country-style pork ribs
1/4 c. brown sugar, packed
1 c. soy sauce
1/4 c. sesame oil
2 T. olive oil
2 T. rice vinegar
2 T. lime juice
2 T. garlic, minced
2 T. fresh ginger, peeled and grated
1 t. hot pepper sauce
cooked rice
Place ribs in a large plastic zipping bag. Stir together remaining ingredients except rice; pour over ribs. Seal bag and refrigerate for 8 hours to overnight, turning bag occasionally to coat ribs with marinade. Drain marinade and discard; place ribs in a slow cooker. Cover and cook on low setting for 8 to 9 hours, until tender. Drain; shred ribs using 2 forks. Serve over cooked rice. Serves 6.
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Savor ripe summer fruit by heaping a hollowed-out watermelon half with melon balls, juicy strawberries, sliced nectarines and kiwi fruit. Drizzle with a little honey and orange juice...delectable!
Chicken Cordon Bleu
Beth Kramer
Port Saint Lucie, FL
I always used to fix this dish in the oven when we lived up north. When we moved to Florida, I was really glad to find a slow-cooker version so I didn’t have to heat up the kitchen!
4 to 6 boneless, skinless chicken breasts
4 to 6 slices deli ham
4 to 6 slices Swiss cheese
10-3/4 oz. can cream of mushroom soup
1/4 c. milk
cooked egg noodles
Place each chicken breast between 2 pieces of wax paper; flatten with a meat mallet. Top with a slice of ham and a slice of cheese. Roll up and secure with wooden toothpicks. Arrange chicken rolls in a slow cooker, making 2 layers if necessary. Blend soup and milk; pour over chicken. Cover and cook on low setting for 4 hours, or until chicken juices run clear. Serve chicken rolls over noodles; top with sauce from slow cooker. Serves 4 to 6.
Mix up some zesty oil & vinegar salad dressing. Combine 3/4 cup olive oil, 1/4 cup white wine vinegar, 3/4 teaspoon salt and 1/4 teaspoon pepper in a small jar. Add some minced garlic, if you like. Screw on the lid and shake well. Keep refrigerated.
Slow-Cooker Sage Stuffing
Brenna Carey
Shickshinny, PA
I use this recipe every Thanksgiving because it’s so delicious...it frees up space in the oven too.
14 c. bread cubes
3 c. celery, chopped
1-1/2 c. onion, chopped
1-1/2 t. to 1 T. dried sage
1 t. salt
1/2 t. pepper
1-1/4 c. butter, melted
In a very large bowl, combine all ingredients except butter; mix well. Add butter and toss. Spoon into a lightly greased slow cooker. Cover and cook on low setting 4 to 5 hours. Makes 8 to 10 servings.
For a dinner party or holiday buffet, roll up sets of flatware in table napkins and place in a shallow tray. An easy do-ahead for the hostess...guests will find it simple to pull out individual sets too.
Beefy Macaroni & Cheese
Shelley Turner
Boise, ID
So hearty, warm and filling...perfect comfort food!
1-1/2 lbs. ground beef
1 onion, chopped
10-3/4 oz. can cream of mushroom or chicken soup
15-oz. can stewed tomatoes
1-1/2 oz. pkg. cheese sauce mix
1/4 c. water
2 T. tomato paste
1 c. shredded Cheddar cheese
8-oz. pkg. elbow macaroni, cooked
Brown ground beef and onion together in a skillet over medium heat; drain. Combine beef mixture with remaining ingredients except cheese and macaroni in a slow cooker. Cover and cook on low setting for 6 hours. About 30 minutes before serving, stir in cheese and cooked macaroni. Cover and continue cooking for an additional 15 to 30 minutes, until heated through and cheese is melted. Stir before serving. Serves 4.
Frozen leftovers from a slow-cooked meal make great quick lunches and dinners. Thaw and reheat them using the microwave, stovetop or oven...slow cookers don’t work well for reheating frozen foods.
Grandma’s Beef Casserole
Eva Jo Hoyle
Mexico, MO
My grandmother would put this recipe in the slow cooker on fall Saturdays when we were raking leaves or picking apples at the orchard. It always smelled so good when we came inside!
2 lbs. stew beef, cubed
1/4 c. all-purpose flour
10-3/4 oz. can cream of mushroom soup
1.35-oz. pkg. onion soup mix
4-oz. can whole mushrooms, drained
1/2 c. red wine or beef broth
12-oz. pkg. medium egg noodles, cooked
Put beef cubes in a plastic zipping bag. Add flour; seal bag and shake to coat well. Brown beef in a heavy skillet that has been sprayed with non-stick vegetable spray; drain. In a slow cooker, combine beef with remaining ingredients except noodles. Cover and cook on low setting for 8 to 10 hours, or on high setting for 5 to 6 hours. To serve, spoon over cooked noodles. Serves 6.
Keep a shaker canister of quick-mixing flour on hand for dusting pork chops, cubes of stew beef or other meat before browning.
Sausage & Peppers Sauce
Joyce Hallisey
Mount Gilead, NC
A friend recently shared with me how she prepares Italian sausages and peppers in the slow cooker. I made some of my own additions to transform it into a delicious sauce that I could serve over pasta.
1 lb. sweet Italian pork sausages, sliced into thirds
1 T. oil
1 green pepper, chopped
1 onion, diced
1 t. garlic, minced
1 t. dried basil
14-1/2 oz. can petite diced tomatoes, divided
cooked thin spaghetti
In a skillet over medium-high heat, brown sausage in oil on all sides. Reduce heat and simmer for about 10 minutes; drain sausage and set aside. To same skillet, add pepper, onion and garlic; stir-fry until tender. Stir in basil. Spoon 1/4 of undrained tomatoes into a slow cooker. Add sausage, another 1/4 of tomatoes, pepper mixture and remaining tomatoes on top. Cover and cook on high setting for one hour. Reduce to low setting and cook for 3 to 4 hours, stirring occasionally, until sausage is tender. Serve spooned over cooked spaghetti. Serves 4.
Bake bread in your slow cooker! Rub butter generously over a 9"x5" loaf pan and a frozen bread loaf. Set the pan in an oval slow cooker and add the loaf. Cover and cook on low setting until the dough thaws and begins to rise, 2 to 3 hours. Turn to high setting and continue cooking for another 2 to 3 hours, until the loaf is golden and sounds hollow when tapped. Yum!
Green Chile Flank Steak
Connie Hilty
Pearland, TX
So full of flavor...so easy to do!
1-1/2 lb. beef flank steak, halved
1 T. oil
1 onion, sliced
1/3 c. water
4-oz. can chopped green chiles
2 T. vinegar
1-1/4 t. chili powder
1 t. garlic powder
1/2 t. sugar
1/2 t. salt
1/8 t. pepper
In a skillet over medium-high heat, brown beef in oil; transfer to a slow cooker. Add onion to skillet and sauté for one minute. Gradually add water to skillet, stirring to loosen browned bits. Add remaining ingredients and bring to a boil; pour over beef. Cover and cook on low setting for 7 to 8 hours. Slice beef on the diagonal; serve with onion and juices from slow cooker. Makes 4 to 6 servings.
Broiled roma tomatoes make a tasty, quick garnish for steak. Place tomato halves cut-side up on a broiler pan. Toss together equal amounts of Italian-seasoned dry bread crumbs and grated Parmesan cheese with a little oil. Spoon onto tomatoes and broil until golden.
One-Dish Dinners
Southwestern Creamy Chicken
Jami Rodolph
Lolo, MT
One day I had a whole chicken in the fridge and decided to try something new...this is what I came up with. It is a family favorite now. This is a great dish to make when you’re having company for dinner, because it makes a lot and is really yummy!
5-lb. roasting chicken
1 T. garlic, minced
1 T. chili powder
1 T. ground cumin
1 T. salt
1 T. dried cilantro
2 t. paprika
1 t. red pepper flakes
2 c. water
1-1/2 c. frozen corn
1 c. whipping cream or whole milk
cooked rice
Place chicken in a slow cooker. Mix garlic and seasonings; sprinkle over chicken. Add water to slow cooker. Cover and cook on high setting for about 4 hours, until chicken juices run clear. Remove chicken from slow cooker to a platter, reserving broth; allow to cool for about 30 minutes. Shred chicken, discarding skin and bones. Place chicken in a large skillet. Measure reserved broth, adding water if necessary to equal 4 to 5 cups; add to skillet along with frozen corn. Bring to a simmer over medium heat; cook until corn is tender. Stir in cream or milk and heat through. To serve, spoon over cooked rice. Makes 8 servings.
A clear plastic over-the-door shoe organizer is super for pantry storage...just slip gravy mix packets, spice jars and other small items into the pockets.
Firehouse Chicken
Ronda Hauss
Louisville, KY
My stepfather, a former firefighter, taught me how to make this easy, delicious dish. It was a hit at the firehouse, too! The sauce is also wonderful over fresh-baked bread.
2 10-3/4 oz. cans cream of mushroom soup
14-1/2 oz. can chicken broth
6-oz. jar sliced mushrooms, drained
1.35-oz. pkg. onion soup mix
2 lbs. boneless, skinless chicken breasts, cubed if desired
cooked rice
Mix all ingredients except chicken and rice in a slow cooker until well combined. Add chicken; stir to coat. Cover and cook on low setting for 8 hours, or for 4 hours on high setting. To serve, spoon over cooked rice. Serves 4.
Stirring rice with a spoon while it’s cooking will cause the grains to stick together. Instead, gently fluff the rice with a fork after cooking...it’s sure to be fluffy every time!
Savory Spuds
Sherry Gordon
Arlington Heights, IL
Potluck-perfect and oh-so easy! Depending on what’s in the cupboard, sometimes I’ll use cream of chicken, mushroom or cheese soup. They’re all tasty!
2 lbs. new potatoes, peeled
10-3/4 oz. can cream of celery soup
1/4 c. sour cream
2 T. water
2 T. green onions, chopped
2 cloves garlic, minced
1 t. dill weed
1/2 t. salt
Place potatoes in a lightly greased slow cooker. Mix together remaining ingredients and add to potatoes; stir well. Cover and cook on low setting for 5 to 6 hours. Makes 4 to 6 servings.
Cut slices of crunchy carrot, zucchini and radish into stars, flowers and other fun shapes with mini cookie cutters...kids will eat their veggies happily!
Country Corn Pudding
Angela Lively
Baxter, TN
With four kinds of corn, this new twist on an old favorite is sure to be scrumptious!
16-oz. pkg. frozen corn
2 11-oz. cans sweet corn & diced peppers
14-3/4 oz. can creamed corn
6-1/2 oz. pkg. corn muffin mix
3/4 c. water
1/4 c. butter, melted
1 t. salt
Mix all ingredients well; pour into a slow cooker. Cover and cook on low setting for 5 to 6 hours, stirring after 3 hours. Makes 8 servings.
At the end of the week, turn leftovers into a buffet-style meal. Set out casserole portions in pretty dishes, toss veggies into a salad and add a basket of warm rolls. Arrange everything on a counter...everyone is sure to come looking for their favorites!
Beef Tips & Gravy
Susan Ice
Simpsonville, SC
The house smells sooo good when this is cooking...the tender beef just melts in your mouth. A real warmer-upper for chilly weather!
1 c. all-purpose flour
1 t. onion powder
1 t. garlic powder
salt and pepper to taste
2-1/2 lbs. beef tips or stew beef, cubed
2 to 3 T. oil
1 c. water
.87-oz. pkg. brown gravy mix
1/4 c. Worcestershire sauce
1/4 c. soy sauce
mashed potatoes or cooked egg noodles
Mix flour and seasonings in a large plastic zipping bag. Add beef; shake to coat beef thoroughly. Pour oil into a large heavy skillet and heat over medium-high heat for 2 to 3 minutes. Add beef to skillet; brown on all sides. Blend water, gravy mix and sauces in a slow cooker; add beef. Cover and cook on low setting for 6 to 8 hours, or on high setting for 4 to 5 hours. Add a little water if needed to thin gravy mixture. Serve over mashed potatoes or cooked noodles. Serves 4 to 6.
Create mini recipe cards listing the ingredients of favorite one-dish dinners. Glue a button magnet on the back and place on the fridge...so handy whenever it’s time to make out a shopping list!
Mushroom Roast
Kelly Simpson-McLaughlin
Sioux Falls, SD
I’ve tried a lot of cooking “experiments”...this roast is easily my best success! Cooking the roast in good-quality beef broth instead of water really makes a difference in flavor.
3-1/2 to 4-1/2 lb. beef chuck roast
garlic salt, salt and pepper to taste
29-oz. container beef broth
1-oz. pkg. onion-mushroom soup mix
1 onion, diced
4 to 6 potatoes, peeled and sliced
2 10-3/4 oz. cans cream of mushroom soup
8-oz. pkg. sliced mushrooms
4 carrots, peeled and chopped
Sprinkle roast with seasonings to taste. Combine broth, soup mix, onion and potatoes in a large slow cooker; place roast on top. Pour soup over top of roast; add mushrooms. Cover and cook on low setting for 8 to 10 hours, or on high setting for 5 to 6 hours. Add carrots to slow cooker halfway through cook time. If liquid does not completely cover roast, turn every hour to keep roast moistened. Serves 6 to 8.
Slow-cooker gravy...it’s a must with mashed potatoes! Remove the roast to a platter, leaving juices in the slow cooker. Make a smooth paste of 1/4 cup flour or cornstarch and 1/4 cup cold water. Pour into the slow cooker and stir well. Turn the cooker to the high setting and cook for 15 minutes once the mixture comes to a boil.
Turkey & Spinach Lasagna
Pamela Stump
Chino Hills, CA
Whenever I used no-boil lasagna noodles in casseroles, I never felt that they were cooked thoroughly. So I tried them in my slow cooker, thinking that it would be more moist...it worked!
1 lb. ground turkey
1 t. dried oregano
salt and pepper to taste
15-oz. container ricotta cheese
8-oz. pkg. shredded mozzarella cheese
10-oz. pkg. frozen spinach, cooked and drained
9-oz. pkg. no-boil lasagna noodles, uncooked and broken to fit
26-oz. jar spaghetti sauce with mushrooms
1/4 c. hot water
In a skillet over medium heat, brown turkey with seasonings; drain. Mix together cheeses and spinach. Layer as follows in a slow cooker: half of dry noodles, half of turkey, half of sauce and half of cheese mixture. Repeat layers in same order, ending with cheese. Pour hot water over all. Cover and cook on low setting for 4-1/2 hours. Let stand for a few minutes before serving. Serves 6 to 8.
Keep mini pots of your favorite fresh herbs like oregano, chives, parsley and basil on a sunny kitchen windowsill...they’ll be right at your fingertips for any recipe!
Slow-Cooker Pepperoni Pizza
Kelly Alderson
Erie, PA
My kids can’t get enough of this yummy pasta dish! Add sliced mushrooms, black olives and any other ingredients to make it just the way you like your pizza.
2 14-oz. jars pizza sauce
10-3/4 oz. can tomato soup
1-1/2 lbs. ground beef, browned and drained
8-oz. pkg. rigatoni pasta, cooked
16-oz. pkg. shredded mozzarella cheese
8-oz. pkg. sliced pepperoni
Mix together sauce and soup; set aside. Alternate layers in a slow cooker, using half each of beef, pasta, cheese, sauce mixture and pepperoni. Repeat layers. Cover and cook on low setting for 4 hours. Serves 6.
While waiting for a slow-cooked dinner, mix up some good clean fun with homemade bubble solution! Stir together 5 cups water, 2 cups dishwashing liquid and 1/2 cup light corn syrup. Let the kids explore the kitchen for pancake turners, strainers and other utensils to use as bubble wands.
Mexicali Beef & Beans
Virginia Watson
Scranton, PA
Tasty and super-easy to put together! I like to mix oil & vinegar salad dressing with salsa to top a lettuce and tomato salad.
1 lb. ground beef
chili powder and garlic powder to taste
6 8-inch corn tortillas, torn
15-oz. can ranch-style beans
10-3/4 oz. can cream of mushroom soup
10-3/4 oz. can cream of chicken soup
14-1/2 oz. can diced tomatoes with green chiles
8-oz. pkg. pasteurized process cheese, cubed
Brown beef in a skillet over medium heat. Drain; add seasonings to taste. Layer ingredients in a slow cooker, using half each of tortillas, beans, soups, tomatoes, beef mixture and cheese. Repeat layers. Cover and cook on low setting for 3 to 4 hours. Serves 4 to 6.
“Fried” ice cream is a yummy ending to a south-of-the-border meal. Scoop balls of vanilla ice cream, roll them in crushed sugar-coated corn flake cereal and return to the freezer. At serving time, garnish with a drizzle of honey and a dollop of whipped cream...scrumptious!
Ropa Vieja
Cheri Maxwell
Gulf Breeze, FL
The name of this traditional Cuban dish means...old clothes! It’s descriptive of the way the beef shreds to “rags” when it’s done. Spoon over a mixture of white rice and black beans, if you like.
1/2 c. pickled jalapeño peppers, drained and sliced
3 red or yellow peppers, sliced
1 onion, sliced
2 cloves garlic, sliced
1 t. ground cumin
1/2 t. dried oregano
1 bay leaf
1 t. salt
3 to 3-1/2 lbs. beef flank steak, cut into serving-size pieces
14-1/2 oz. can stewed tomatoes
Mix together jalapeños, peppers, onion, garlic and seasonings in a slow cooker. Top with beef. Pour tomatoes and juice over beef; do not stir. Cover and cook on low setting for 9 hours. Use a slotted spoon to transfer beef and vegetables to a large serving bowl. Reserve liquid; discard bay leaf. Shred beef with 2 forks. Stir liquid from slow cooker into beef mixture. Makes 4 to 6 servings.
Food is a wonderful way to learn about other places and cultures! Set the mood with background music...stop by the local library and pick up some Mexican, Caribbean or Italian music CDs.
Family Favorite Pot Roast
Nancy Hatton
Independence, MO
This recipe is always a hit! My kids called it “pull-apart meat” and it was always requested. You can add sliced onions, mushrooms or other veggies of your choice along with the potatoes and carrots.
3 to 4-lb. beef roast, 2 to 4 inches thick
1 to 2 T. oil
4 to 5 potatoes, peeled and cubed
1 lb. baby carrots
5-oz. jar prepared horseradish
1-oz. pkg. onion soup mix
2 to 3 c. warm water
2 T. all-purpose flour or cornstarch
1/4 c. cold water
2 T. red steak sauce
In a large skillet over medium-high heat, brown roast on all sides in oil; drain. Add potatoes and carrots to a slow cooker; transfer roast to slow cooker. Spread horseradish thickly over top of roast; sprinkle with soup mix. Carefully pour in enough warm water around roast to come just to the top of roast. Cover and cook on high setting for 6 hours, until roast pulls apart very easily. Remove roast and vegetables to a serving platter and keep warm; reserve juices in slow cooker. Mix flour or cornstarch with cold water and add to juices in the slow cooker. Cook and stir on high setting until gravy reaches desired thickness, about 5 minutes. Stir steak sauce into gravy. Serves 6 to 8.
Slow-cooked beef chuck roast is always a winner! Any leftovers will be equally delicious in sandwiches, soups or casseroles, so be sure to choose a large roast even if your family is small.
Gammy’s Chicken & Dressing
Melody Russell
Jackson, TN
A delicious made-from-scratch dinner that feeds a crowd! If you reserve the broth after simmering the chicken, use 1-3/4 cups of it in place of the canned broth. You may want to add a little more broth after layering, to moisten everything to your liking.
5 to 6 chicken breasts
5 c. cornbread, crumbled
2 c. biscuits, crumbled
2 eggs, beaten
1 onion, chopped
1 to 2 c. celery, chopped
1/2 c. butter, melted
1 t. to 1 T. dried sage
salt and pepper to taste
14-oz. can chicken broth
2 10-3/4 oz. cans cream of chicken soup, divided
Cover chicken with water in a large saucepan. Simmer over medium heat until tender. Cool; slice or shred chicken into bite-size pieces. Discard bones and skin. In a large bowl, combine remaining ingredients except broth and soup; toss to mix. Blend broth and one can soup; add to crumb mixture. Spray a slow cooker with non-stick vegetable spray. Spoon 1/2 can remaining soup into the bottom of slow cooker. Add alternate layers of chicken and dressing, ending with chicken. Top with remaining soup. Cover and cook on low setting for 3 hours. Serves 8 to 10.
A sit-down dinner every Sunday is a delightful way to bring the family together and share your blessings. Make it extra special with Mom’s best lace tablecloth, Grandmother’s sparkling silverware and fresh flowers in a vase...memories in the making!
White Chicken Chili
Mary Muchowicz
Elk Grove Village, IL
For my daughter’s birthday party, we had such fun making crispy tortilla bowls and serving them with the chili.
1 to 2 16-oz. cans navy beans, drained and rinsed
4 14-1/2 oz. cans chicken broth
1 onion, chopped
2 cloves garlic, minced
1 T. ground cumin
1 T. dried oregano
1 t. salt
1 T. white pepper
1/4 t. ground cloves
1 c. water
5 c. cooked chicken, chopped
2 4-oz. cans chopped green chiles
Garnish: shredded Monterey Jack cheese, sour cream, salsa
Combine all ingredients except garnish in a large slow cooker. Cover and cook on low setting for 8 to 10 hours, or on high setting for 4 to 5 hours. To serve, ladle chili into tortilla bowls placed inside soup bowls. Top with cheese, sour cream and salsa. Makes 8 servings.
Tortilla Bowls:
For each bowl, use one 10-inch flour tortilla. Make 4 cuts in tortilla toward center, but not completely through. Set desired number of oven-proof soup bowls upside-down on a baking sheet. Press a tortilla over the outside of each bowl. Bake at 350 degrees for just a few minutes, until lightly golden. Let stand until cooled before removing from soup bowls.
Madge’s Beefy Chili
Madge Shepard
Franklin, NC
A good bowl of chili is appreciated year ’round, but especially in chilly weather! Serve with a cast-iron skillet of cornbread or crisp corn chips...yum!
2 lbs. ground beef
1 green pepper, chopped
1 onion, chopped
16-oz. can kidney beans
15-1/2 oz. can diced tomatoes
10-oz. can chili-style diced tomatoes with green chiles
8-oz. can tomato sauce
1-oz. pkg. chili seasoning
In a large skillet, brown beef, pepper and onion together; drain. Mix beef mixture with remaining ingredients in a slow cooker. Cover and cook on low setting for 2 to 4 hours, until hot and well blended. Makes 6 to 8 servings.
If you love super-spicy chili, give New Mexico chili powder a try. Sold at Hispanic and specialty food stores, it contains pure ground red chili peppers, unlike regular chili powder which is a blend of chili, garlic and other seasonings.
Chicken & Bowties Dinner
Sena Horn
Payson, UT
Comfort food bubbling in the slow cooker...what could be better? Garnish with a sprinkling of Parmesan cheese on top...scrumptious!
1/2 c. butter, sliced
4 to 5 boneless, skinless chicken breasts
2 .6-oz. pkgs. zesty Italian salad dressing mix
2 T. dried, minced onion
8-oz. pkg. cream cheese, cubed
2 10-3/4 oz. cans cream of chicken soup
12-oz. pkg. bowtie pasta, cooked
Optional: 10-oz. pkg. frozen baby peas, thawed
Place butter in the bottom of a slow cooker. Layer chicken breasts over butter; sprinkle with dressing mix and onion. Cover and cook on low setting for 4 to 5 hours. Remove chicken from slow cooker; dice into bite-size pieces and set aside. Add cream cheese and soup to slow cooker; stir together. Stir in chicken; cover and cook on high setting for 15 minutes, until sauce is warmed through. Add cooked pasta and peas, if desired, to slow cooker and toss to mix well. Cover and let stand for several minutes until warmed through. Serves 6 to 8.
A red enamelware colander makes a delightful centerpiece when filled with colorful ripe fruit...it’s convenient for healthy snacking too!
Sheryl’s Beef Stroganoff
Sheryl Eastman
Highland, MI
I served this to my kids as they were growing up...my son would ask me for Beef Stroganoff all the time! It makes tasty leftovers for lunch the next day.
2 to 3 lbs. stew beef or round steak, cubed
1 to 2 T. olive oil
2 10-3/4 oz. cans cream of mushroom soup
2 T. all-purpose flour
4 cubes beef bouillon
8-oz. container sour cream
salt and pepper to taste
cooked rice or egg noodles
In a skillet over medium heat, brown beef in oil. Drain; place into a slow cooker. Pour soup over beef; sprinkle flour on top and mix well. Add bouillon cubes and stir well again. Cover and cook on low setting for 7 to 9 hours. Stir twice while cooking. When beef is tender, add sour cream and mix well. Cover and cook on low setting for about 30 minutes, until heated through. Add salt and pepper to taste. Serve over cooked rice or noodles. Serves 4 to 6.
A time-saving tip...slice & dice meats and veggies the night before, place in separate plastic zipping bags and pop in the fridge. In the morning, toss everything into the slow cooker and you’re on your way.
3-Cheese Baked Penne
Jennie Gist
Gooseberry Patch
Good enough for company...don’t tell ’em how easy it was!
1 lb. ground beef
1 onion, chopped
2 t. Italian seasoning
1/2 t. salt
2 26-oz. jars spaghetti sauce
15-oz. container ricotta cheese
1 c. grated Parmesan cheese
2 c. shredded mozzarella cheese, divided
16-oz. pkg. penne pasta, cooked
Brown beef and onion in a large skillet over medium heat; drain. Stir in seasonings; add sauce and set aside. Blend ricotta, Parmesan and one cup mozzarella cheese. Spread 2 cups of sauce mixture in the bottom of a slow cooker; top with 2 cups cooked pasta. Layer half of cheese mixture over pasta. Layer with 2 cups sauce, remaining pasta, remaining cheese mixture and remaining sauce. Cover and cook on low setting for 6 to 7 hours. Shortly before serving time, sprinkle with remaining mozzarella cheese. Cover and let stand until cheese is melted, about 10 minutes. Serves 6 to 8.
To cook up perfect pasta, fill a large pot with water and bring to a rolling boil. Add a tablespoon of salt, if desired. Stir in pasta; return to a rolling boil. Boil, uncovered, for the time recommended on package. There’s no need to add oil...frequent stirring will keep pasta from sticking together.
Mark’s Spaghetti & Meatballs
Patti Walker
Mocksville, NC
After returning home from a trip overseas, my husband couldn’t wait to prepare supper for our family. He had watched a similar recipe being shown on the plane and was ready to try it on his family. He made the most delicious spaghetti & meatballs that I had ever eaten...try it and I’m sure you will agree!
1-1/2 lbs. lean ground beef
20-oz. pkg. Italian pork sausage links, removed from casings
3 slices dry bread, torn into crumbs
1 egg, beaten
1/3 c. onion, finely sliced
1/4 c. grated Parmesan cheese
1 t. Italian seasoning
45-oz. jar pasta sauce, divided
16-oz. pkg. spaghetti, cooked
Garnish: grated Parmesan cheese
Combine beef, sausage, bread crumbs, egg, onion, cheese, seasoning and 1/3 cup pasta sauce in a large bowl. Mix well; form into one-inch meatballs. Spoon a little sauce over the bottom of a slow cooker. Place meatballs on top of sauce. If more than one layer is made, add a little sauce between layers. Top with half of remaining sauce. Cover and cook on high setting for 2 hours; turn down to low setting and continue cooking for 2 to 6 hours. If desired, remove any grease on top with a paper towel or a slice of bread. Stir in remaining sauce about 30 minutes before serving time; keep slow cooker on low setting. To serve, divide cooked spaghetti among dinner plates. Top with sauce, 3 to 4 meatballs and a sprinkling of cheese. Serves 6 to 8.
Use a vegetable peeler to quickly cut thin curls from a block of Parmesan cheese for garnishing pasta or salads.
Tuscan Beef Stew
Jean DePerna
Fairport, NY
One morning I tossed a few things together and this delicious dish was the result...I have been asked to make it ever since!
2 lbs. stew beef, cubed
2 to 3 T. oil
10-3/4 oz. can tomato soup
10-1/2 oz. can beef broth
1/2 c. dry red wine or water
2 16-oz. cans cannellini beans, drained and rinsed
14-1/2 oz. can Italian-style diced tomatoes
3 carrots, cut into 1-inch pieces
1 t. Italian seasoning
1/2 t. garlic powder
In a large skillet over medium-high heat, brown beef in oil; drain. Transfer beef to a slow cooker; add remaining ingredients and stir to mix. Cover and cook on low setting for 8 to 9 hours. Serves 6.
Brightly colored vintage-style oilcloth makes the best-ever tablecloth...it wipes clean in a jiffy!
Savory Porketta Stew
Samantha Starks
Madison, WI
When I was growing up in a big Italian family in Minnesota, my grandmother’s porketta roast was always a favorite, so I was happy to find this easy recipe that captures the flavor of her roast. Sometimes I omit the vegetables and just prepare the seasoned roast, then shred the pork and spoon it onto hard rolls, topped with grainy mustard. Deliciozo!
1 lb. new redskin potatoes
2 green peppers, cubed
1 c. baby carrots
1/2 c. onion, chopped
2 T. garlic, minced
2-1/2 lb. boneless pork shoulder roast, cubed
2 T. olive oil
1 c. beef broth
6-oz. pkg. au jus gravy mix
1 T. fennel seed
1 T. Italian seasoning
3 T. all-purpose flour
1/4 c. cold water
Place vegetables and garlic in a slow cooker. In a large skillet over medium-high heat, brown pork in oil; drain. Add pork to slow cooker and set aside. Add broth, gravy mix, fennel seed and Italian seasoning to skillet. Cook and stir briefly, scraping up any browned bits from bottom. Pour over pork in slow cooker. Cover and cook on low setting for 8 to 10 hours. About 20 minutes before serving time, whisk flour and water together in a small bowl. Whisk mixture into stew. Turn slow cooker to high setting. Cook, stirring occasionally, until thickened, about 15 minutes. Makes 6 servings.
A family recipe book is a wonderful way to preserve one generation’s traditions for the next. At the next family reunion, ask everyone to bring copies of their most-requested recipes, just the way they make them. Combine all the recipes into a book and have enough copies made for everyone!
Shipwreck Stew
Sharon Tillman
Hampton, VA
My boys were always such picky eaters...unless there was Shipwreck Stew for dinner! The recipe’s unusual name really fascinated them, and they would eat every bite.
1 lb. ground beef, browned and drained
2 16-oz. cans kidney beans
10-3/4 oz. can tomato soup
5 potatoes, peeled and cubed
1/2 green pepper, diced
1/2 onion, diced
1/4 c. long-cooking rice, uncooked
1 t. Worcestershire sauce
1 t. chili powder
1 c. water
Combine all ingredients in a slow cooker; mix well. Cover and cook on high setting for 4 to 6 hours. Serves 6.
Decorate a pillar candle with sparkly sand and tiny seashells brought back from a trip to the beach. Simply brush craft glue on the candle, sprinkle with sand and press in shells. Set the candle on a saucer filled with more sand...so pretty!
Country Chicken Chowder
Kimberly Hancock
Murrieta, CA
This chowder is a snap to make and oh-so hearty...it’s a meal in a bowl! Garnish individual servings with a dollop of sour cream and a sprinkle of dill weed.
2 T. butter
1-1/2 lbs. chicken tenders, sliced into 1/2-inch pieces
2 10-3/4 oz. cans cream of potato soup
1-1/2 c. chicken broth
2 onions, chopped
2 stalks celery, sliced
2 carrots, peeled and sliced
2 c. frozen corn
1 t. dill weed
1/2 c. half-and-half
Melt butter in a skillet over medium heat. Add chicken and cook until golden. Place chicken in a slow cooker; stir in remaining ingredients except half-and-half. Cover and cook on low setting for 3 to 4 hours. Shortly before serving time, turn off slow cooker; stir in half-and-half. Cover and let stand for 5 to 10 minutes, just until heated through. Serves 8.
Are you preparing a recipe that calls for thin strips of chicken or beef? Pop it in the freezer for 10 to 15 minutes, until slightly frozen...it will slice in a jiffy.
Sweet-and-Sour Pork
Janice Dorsey
San Antonio, TX
We really like this toss & go recipe...it’s equally good with cubes of boneless chicken breast.
1-1/2 lbs. boneless pork loin, cubed
1 green pepper, chopped
1 onion, chopped
14-oz. can pineapple chunks, drained
14-1/2 oz. can chicken broth
10-oz. bottle sweet-and-sour sauce
cooked rice
Place pork cubes in a slow cooker; top with remaining ingredients except rice. Cover and cook on low setting for 6 to 7 hours, or on high setting for 4 hours. Serve over cooked rice. Makes 6 servings.
Let the kids lend a hand in the kitchen! Preschoolers can wash veggies, fold napkins and set the table. Older children can measure, shred, chop, stir and maybe even help with meal planning and grocery shopping.
Pepper Steak
Stephanie Westfall
Dallas, GA
A family favorite! Sprinkle with chow mein noodles if you like a crunchy topping.
1-1/2 to 2 lbs. beef round steak, sliced into strips
15-oz. can diced tomatoes
1 to 2 red peppers, sliced
1 onion, chopped
4-oz. can sliced mushrooms, drained
1/4 c. salsa
cooked rice
Mix all ingredients except rice in a slow cooker. Cover and cook on low setting for 6 to 8 hours. To serve, spoon over cooked rice. Makes 4 to 6 servings.
Dress up dinner with frilly green onion curls. Cut the green tops into long, thin slices. Soak in ice water for 15 minutes and they’ll curl open.
Homestyle Chicken Stew
Jennifer Oglesby
Brownsville, IN
This is so good on a chilly autumn or winter day, along with homemade bread...mmm! If you don’t have any celery on hand, just add 1/2 teaspoon celery seed from the spice rack.
1 lb. boneless, skinless chicken breasts, cubed
2 c. potatoes, peeled and cubed
1 stalk celery, sliced
2 carrots, peeled and sliced
14-1/2 oz. can chicken broth
6-oz. can tomato paste
1/2 t. paprika
1/4 t. pepper
1/4 t. dried thyme
1-1/2 T. cold water
1 T. cornstarch
In a slow cooker, combine all ingredients except water and cornstarch. Mix together well. Cover and cook on low setting for 7 to 8 hours, or on high setting for 3-1/2 hours. About 30 minutes before serving time, stir water and cornstarch together and stir into stew. Cook, covered, for an additional 30 minutes, or until thickened. Serves 4.
It’s easy to keep rolls nice and warm during dinner. Before arranging rolls in a bread basket, place a terra cotta warming tile in the bottom and line with a homespun tea towel. Now pass the butter, please!
Mushroom-Barley Chicken
Diana Chaney
Olathe, KS
There’s something that’s just so comforting about barley!
2 lbs. chicken
2 T. butter
2 c. sliced mushrooms
1 c. pearled barley, uncooked
2 carrots, peeled and chopped
1 onion, chopped
1 stalk celery, chopped
14-1/2 oz. can chicken broth
1 t. poultry seasoning
1 bay leaf
1/4 t. salt
1/4 t. pepper
In a large skillet, brown chicken pieces in butter over medium-high heat, turning occasionally. Drain. Combine remaining ingredients in a slow cooker. Add chicken; stir. Cover and cook on low setting for 6 to 8 hours. Discard bay leaf before serving. Makes 6 servings.
Whimsical vintage salt & pepper shakers add a dash of fun at mealtime. Look for them at flea markets or thrift shops...you’re sure to find some favorites.
Angela’s Tortilla Stack
Angela Cradic
Kingsport, TN
We like to think of this yummy dish as Mexican lasagna.
1 lb. ground beef, browned and drained
5 to 6 6-inch corn tortillas, each cut into 6 wedges
10-3/4 oz. can Cheddar cheese soup
1-1/4 oz. pkg. taco seasoning mix
2 tomatoes, chopped
Garnish: sour cream, shredded lettuce
Crumble 1/4 of browned beef into the bottom of a slow cooker. Top with 1/4 of tortilla wedges. In a small bowl, blend soup and seasoning mix, using 2/3 to all of seasoning mix as desired. Spread 1/4 of soup mixture over tortillas. Sprinkle with 1/4 of tomatoes. Repeat layering until all ingredients are used. Cover and cook on low setting for 4 to 5 hours. Spoon onto individual plates. Top each serving with sour cream and lettuce as desired. Makes 4 servings.
While supper is simmering in the slow cooker, there’s time to do other things. Why not bake up a double batch of cookies? There will be plenty for dessert and extras to share with a neighbor, babysitter or anyone else who would love to know you’re thinking of them!