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Slow Cooker Favorites

Hearty dishes from the slow cooker just might be the ultimate in comfort food—they are easy on the cook and universally adored.

Saucy Pot Roast with Whole Wheat Noodles

prep 30 minutes · slow cook 10 to 12 hours (low) or 4 to 5 hours (high) · makes 6 servings

1 Trim fat from meat. If necessary, cut meat to fit into a 3½- or 4-quart slow cooker. In a large skillet cook meat in hot oil over medium-high heat until brown on all sides. Drain off fat.

2 In the cooker combine carrots, sliced celery, onion, and garlic. Sprinkle with tapioca. Place meat on top of vegetables. In a medium bowl combine tomatoes, tomato paste, brown sugar, bay leaf, salt, and pepper. Pour mixture over meat.

3 Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 to 5 hours. Remove and discard bay leaf.

4 Using a slotted spoon, remove meat from cooker. Thinly slice meat. Skim fat from tomato mixture. Serve meat and tomato mixture with hot cooked noodles. If desired, garnish with celery leaves.

nutrition facts per serving: 569 cal., 27 g total fat (10 g sat. fat), 127 mg chol., 693 mg sodium, 48 g carb., 4 g fiber, 32 g pro.

Fork-Tender Pot Roast

prep 25 minutes · slow cook 10 to 12 hours (low) or 5 to 6 hours (high) · makes 6 servings

  • 1 2½- to 3-pound boneless beef chuck pot roast
  • 1 tablespoon olive oil
  • 1 cup coarsely chopped carrots (2 medium)
  • 2 stalks celery, cut into 1-inch pieces
  • 1 cup coarsely chopped onion (1 large)
  • 1 bay leaf
  • 1 clove garlic, minced
  • ¾ cup beef broth
  • ¼ cup dry red wine
  • 2 tablespoons quick-cooking tapioca, crushed
  • 1 tablespoon dried Italian seasoning, crushed
  • 1 tablespoon tomato paste
  • 1 teaspoon garlic powder
  • ¾ teaspoon ground black pepper
  • ½ teaspoon dry mustard
  • ½ teaspoon paprika
  • ⅛ teaspoon salt
  • 3 to 4 cups hot mashed potatoes (optional)

1 Trim fat from meat. In a large skillet cook meat in hot oil over medium-high heat until brown on all sides. Drain off fat.

2 In a 3½- or 4-quart slow cooker combine carrots, celery, onion, bay leaf, and garlic. Top with meat. In a small bowl combine broth, wine, tapioca, Italian seasoning, tomato paste, garlic powder, pepper, dry mustard, paprika, and salt. Pour over meat.

3 Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

4 Transfer meat to a serving platter. Using a slotted spoon, transfer vegetables to platter. Remove and discard bay leaf. Skim fat from cooking liquid. Drizzle cooking liquid over meat and vegetables. If desired, serve with mashed potatoes.

nutrition facts per serving: 322 cal., 10 g total fat (3 g sat. fat), 83 mg chol., 349 mg sodium, 10 g carb., 2 g fiber, 43 g pro.

Pot Roast Paprikash

prep 25 minutes · slow cook 10 to 12 hours (low) or 5 to 6 hours (high) + 30 minutes (high) · makes 8 servings

  • 1 2½-pound boneless beef round rump roast
  • 2 tablespoons Hungarian paprika
  • ½ teaspoon smoked paprika
  • 1 14.5-ounce can diced tomatoes, undrained
  • 1 14.5-ounce can beef broth
  • 3 medium onions, halved and cut into ½-inch slices
  • 3 large carrots, coarsely chopped
  • 1 12-ounce jar roasted red sweet peppers, drained and cut into ½-inch strips
  • ¼ cup water
  • 2 tablespoons cornstarch
  • 1 8-ounce carton sour cream
  •   Salt
  •   Ground black pepper
  • 4 ounces dried medium egg noodles
  • ¼ cup butter
  • ⅓ cup snipped fresh Italian (flat-leaf) parsley

1 Trim fat from meat; cut meat into four pieces. Place meat in a 4- to 5-quart slow cooker. Sprinkle with paprika and smoked paprika. Top with tomatoes, broth, onions, carrots, and roasted peppers.

2 Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

3 Transfer meat to a cutting board. Using two forks, pull meat apart into coarse shreds. Skim fat from cooking liquid. Return shredded meat to liquid in cooker.

4 If using low-heat setting, turn to high-heat setting. In a small bowl combine the water and cornstarch; stir into mixture in cooker. Cover and cook for 30 minutes more. Stir in sour cream. Season to taste with salt and black pepper.

5 Meanwhile, cook noodles according to package directions; drain. Toss with butter. Serve meat mixture over noodles. Sprinkle with parsley.

nutrition facts per serving: 523 cal., 28 g total fat (13 g sat. fat), 136 mg chol., 590 mg sodium, 35 g carb., 4 g fiber, 34 g pro.

tip

Don’t leave leftovers in the slow cooker to cool down; transfer warm leftovers to containers and refrigerate or freeze promptly. Also, never reheat leftovers in the slow cooker.

So-Easy Pepper Steak

prep 15 minutes · slow cook 9 to 10 hours (low) or 4 hours 30 minutes to 5 hours (high) · makes 6 servings

  • 1 pound boneless beef round steak, cut ¾ to 1 inch thick
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 14.5-ounce can Cajun-, Mexican-, or Italian-style stewed tomatoes, undrained
  • ⅓ cup tomato paste
  • ½ teaspoon bottled hot pepper sauce (optional)
  • 1 16-ounce package frozen sweet pepper and onion stir-fry vegetables
  • 4 cups hot cooked whole wheat pasta (optional)

1 Trim fat from meat. Cut meat into six serving-size pieces. Sprinkle meat with salt and black pepper. Place in a 3½- or 4-quart slow cooker. In a medium bowl combine tomatoes, tomato paste, and, if desired, hot pepper sauce. Pour mixture over meat. Top with frozen vegetables.

2 Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4½ to 5 hours. If desired, serve with hot cooked pasta.

nutrition facts per serving: 258 cal., 6 g total fat (2 g sat. fat), 83 mg chol., 644 mg sodium, 12 g carb., 2 g fiber, 37 g pro.

tip

Resist the urge to lift the lid on your slow cooker to check the progress of dinner. Every time you do, heat is released and you’ll have to add an extra 30 minutes to the total cooking time. If you do need to remove the lid to stir in ingredients during cooking time, do so quickly.

Beer-Braised Beef Short Ribs

prep 20 minutes · slow cook 11 to 12 hours (low) or 5 hours 30 minutes to 6 hours (high) · makes 4 servings

  • 5 pounds bone-in beef short ribs
  • 1 14.5-ounce can beef broth
  • 1 12-ounce can dark beer
  • 1 medium onion, cut into thin wedges
  • ¼ cup molasses
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dried thyme, crushed
  • 1 teaspoon bottled hot pepper sauce
  • ½ teaspoon salt
  • 2 to 3 cups hot mashed potatoes or hot buttered noodles (optional)
  •   Fresh thyme leaves (optional)

1 Place ribs in a 5- to 6-quart slow cooker. Add broth, beer, onion, molasses, vinegar, dried thyme, hot pepper sauce, and salt.

2 Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5½ to 6 hours.

3 Using a slotted spoon, transfer ribs to a serving platter. Skim fat from cooking liquid. If desired, serve ribs with hot mashed potatoes and garnish with fresh thyme leaves. Pass cooking liquid for dipping.

nutrition facts per serving: 481 cal., 19 g total fat (8 g sat. fat), 132 mg chol., 821 mg sodium, 22 g carb., 0 g fiber, 46 g pro.

Beer-Braised Beef Short Ribs

Beer-Braised Beef Short Ribs

Corned Beef and Cabbage

prep 15 minutes · slow cook 10 to 12 hours (low) or 5 to 6 hours (high) · makes 6 servings

  • 1 3- to 4-pound corned beef brisket with spice packet
  • ½ of a small head green cabbage, cut into 3 wedges
  • 4 medium carrots, halved lengthwise and cut into 2-inch pieces
  • 2 medium Yukon gold or yellow Finn potatoes, cut into 2-inch pieces
  • 1 medium onion, quartered
  • ½ cup water

1 Trim fat from meat. If necessary, cut meat to fit into a 5- to 6-quart slow cooker. Sprinkle spices from packet evenly over meat; rub in with your fingers. Place cabbage, carrots, potatoes, and onion in cooker. Add the water. Place meat on top of vegetables.

2 Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

3 Transfer meat to a serving platter; thinly slice across the grain. Using a slotted spoon, transfer vegetables to platter.

nutrition facts per serving: 457 cal., 27 g total fat (7 g sat. fat), 115 mg chol., 1543 mg sodium, 16 g carb., 3 g fiber, 35 g pro.

Brisket Ciabatta Sandwiches

prep 30 minutes · slow cook 9 to 10 hours (low) or 4 hours 30 minutes to 5 hours (high) · makes 12 servings

  • 1 3-pound fresh beef brisket
  • 1 cup sliced fresh cremini or button mushrooms
  • ½ cup chopped onion (1 medium)
  • 2 cloves garlic, minced
  • 1 14.5-ounce can fire-roasted crushed tomatoes or diced tomatoes, undrained
  • ⅓ cup tomato paste with garlic, basil, and oregano, or plain tomato paste
  • ¼ cup dry red wine or beef broth
  • 1½ teaspoons Worcestershire sauce
  • 1 teaspoon dried Italian seasoning, crushed
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 12 ciabatta buns, split and toasted
  •   Shredded Italian cheese blend or Parmesan cheese (optional)
  •   Arugula (optional)

1 Trim fat from meat. If necessary, cut meat to fit into a 4- to 5-quart slow cooker. In the cooker combine mushrooms, onion, and garlic. Place meat on top of vegetables.

2 For sauce, in a medium bowl combine tomatoes, tomato paste, wine, Worcestershire sauce, Italian seasoning, salt, and pepper. Pour mixture over meat.

3 Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4½ to 5 hours or until meat is tender. Transfer meat to a cutting board; cover with foil and keep warm. Skim fat from sauce.

4 If sauce is thin, transfer to a medium saucepan. Bring to boiling; reduce heat. Boil gently, uncovered, for 5 to 10 minutes or until slightly thickened.

5 Coarsely chop meat. Place meat on bottoms of buns. Spoon some of the sauce over meat. If desired, top with cheese and arugula. Replace tops of buns. Pass any remaining sauce.

nutrition facts per serving: 596 cal., 26 g total fat (10 g sat. fat), 81 mg chol., 809 mg sodium, 60 g carb., 3 g fiber, 30 g pro.

All-American Sloppy Joes

prep 40 minutes · slow cook 6 to 8 hours (low) or 3 to 4 hours (high) · makes 16 servings

  • 3 pounds lean ground beef or ground pork
  • 2 cups chopped onions (2 large)
  • 4 cloves garlic, minced
  • 2½ cups chopped red sweet peppers (about 2 large)
  • 2 cups chopped celery (4 stalks)
  • 1 12-ounce can beer
  • 1 cup ketchup
  • 2 tablespoons molasses
  • 2 tablespoons yellow mustard
  • 4 teaspoons chili powder
  • 2 teaspoons cider vinegar
  •   Dash bottled hot pepper sauce
  • 16 whole grain hamburger buns or kaiser rolls, split and toasted
  •   Dill pickle slices and/or pickled jalapeño pepper slices (optional)

1 In an extra-large skillet cook ground beef, onions, and garlic over medium-high heat until meat is brown and onions are tender, using a wooden spoon to break up meat as it cooks. Drain off fat.

2 In a 3½- or 4-quart slow cooker combine meat mixture, sweet peppers, celery, beer, ketchup, molasses, mustard, chili powder, vinegar, and hot pepper sauce.

3 Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

4 Using a slotted spoon, spoon meat mixture onto bottoms of buns. If desired, add dill pickle and/or pickled pepper slices. Replace tops of buns.

nutrition facts per serving: 403 cal., 16 g total fat (5 g sat. fat), 58 mg chol., 575 mg sodium, 41 g carb., 3 g fiber, 23 g pro.

Bolognese Sauce

prep 35 minutes · slow cook 8 to 9 hours (low) or 4 hours to 4 hours 30 minutes (high) · makes 8 servings

  • 1 pound ground beef, pork, and/or turkey
  • 1 cup chopped carrots (2 medium)
  • ½ cup chopped onion (1 medium)
  • ½ cup chopped celery (1 stalk)
  • 6 cloves garlic, minced
  • 1 28-ounce can crushed tomatoes
  • 1 15-ounce can tomato sauce
  • 1 14.5-ounce can diced tomatoes, undrained
  • 2 4-ounce cans (drained weight) sliced mushrooms, drained
  • ¾ cup dry white wine
  • ¼ cup water
  • 1 tablespoon quick-cooking tapioca, crushed
  • 1 teaspoon dried rosemary, crushed
  • ½ teaspoon salt
  • ½ teaspoon crushed red pepper
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon fennel seeds, crushed
  • ½ cup whipping cream
  • 8 cups hot cooked pasta
  •   Grated Romano or Parmesan cheese (optional)

1 In a large skillet cook ground beef, carrots, onion, celery, and garlic over medium-high heat until meat is brown and vegetables are tender, using a wooden spoon to break up meat as it cooks. Drain off fat.

2 In a 4- to 5-quart slow cooker combine meat mixture, crushed tomatoes, tomato sauce, diced tomatoes, mushrooms, wine, the water, tapioca, rosemary, salt, crushed red pepper, black pepper, and fennel seeds.

3 Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4½ hours.

4 Before serving, stir in whipping cream. Serve sauce over hot cooked pasta. If desired, sprinkle each serving with cheese.

nutrition facts per serving: 441 cal., 12 g total fat (6 g sat. fat), 56 mg chol., 876 mg sodium, 58 g carb., 6 g fiber, 20 g pro.

Make-Ahead Directions: Prepare as directed through Step 3. Transfer sauce to a freezer container. Seal, label, and freeze for up to 3 months. To serve, thaw in the refrigerator overnight. Transfer to a saucepan; heat through. Stir in whipping cream; heat through. Serve as directed.

Slow Cooker Moroccan Lamb Tagine

prep 35 minutes · slow cook 8 to 10 hours (low) or 4 to 5 hours (high) · makes 6 servings

  • 1½ to 2 pounds boneless lamb shoulder roast or lamb stew meat
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • 1½ cups coarsely chopped, peeled sweet potato
  • 2 medium carrots, cut into 1-inch pieces
  • ½ cup chopped onion (1 medium)
  • ⅓ cup chopped roma tomato (1 medium)
  • ⅓ cup pitted whole dates, quartered
  • ¼ cup pitted green olives, halved
  • 2 tablespoons quick-cooking tapioca
  • ½ teaspoon finely shredded lemon peel
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 14.5-ounce can chicken broth
  • 1 teaspoon orange flower water
  • 3 cups hot cooked couscous
  •   Sliced almonds, toasted

1 Trim fat from meat. Cut meat into 1-inch pieces. Place meat in a large bowl. In a small bowl combine salt, ginger, cumin, turmeric, and cinnamon. Sprinkle mixture over meat; toss gently to coat.

2 Transfer meat to a 3½- or 4-quart slow cooker. Stir in sweet potato, carrots, onion, tomato, dates, olives, tapioca, lemon peel, lemon juice, honey, and garlic. Pour broth over mixture in cooker.

3 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in orange flower water.

4 Serve in shallow bowls over hot cooked couscous. Sprinkle with almonds.

nutrition facts per serving: 368 cal., 8 g total fat (2 g sat. fat), 70 mg chol., 674 mg sodium, 45 g carb., 5 g fiber, 28 g pro.

tip

Tagine (tay-jean) is the name of savory Moroccan meat or poultry stews as well as the ceramic vessel in which they are cooked. A slow cooker creates the same kind of moist, gentle cooking as the ceramic tagine.

Lamb Shanks with Polenta

prep 15 minutes · slow cook 11 to 12 hours (low) or 5 hours 30 minutes to 6 hours (high) · makes 4 servings

  • 1 pound boiling onions, peeled
  • ½ cup pitted Greek black olives
  • 4 pounds meaty lamb shanks
  • 4 cloves garlic, minced
  • 2 teaspoons dried rosemary, crushed
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup chicken broth
  • 1¼ cups quick-cooking polenta
  •   Snipped fresh Italian (flat-leaf) parsley (optional)

1 In a 5- to 6-quart slow cooker combine onions and olives. Top with lamb shanks. Sprinkle with garlic, rosemary, salt, and pepper. Pour broth over mixture in cooker.

2 Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5½ to 6 hours.

3 Before serving, prepare polenta according to package directions and set aside. Using a slotted spoon, transfer lamb, onions, and olives to a serving dish. If desired, garnish with parsley. Serve lamb with cooked polenta. If desired, skim fat from cooking liquid. Strain liquid; drizzle over lamb and polenta.

nutrition facts per serving: 701 cal., 21 g total fat (7 g sat. fat), 136 mg chol., 768 mg sodium, 79 g carb., 12 g fiber, 46 g pro.

tip

Lamb foreshanks are smaller than hind shanks, making them a perfect fit for the slow cooker. You may need to ask the butcher to order them.

Home-Style Pork Pot Roast

prep 20 minutes · slow cook 10 to 12 hours (low) or 5 to 6 hours (high) · makes 6 servings

  • 1 3- to 3½-pound boneless pork shoulder roast
  • 1 tablespoon vegetable oil
  • 3 tablespoons Dijon-style mustard
  • 1 teaspoon dried thyme, crushed
  • ½ teaspoon salt
  • ½ teaspoon dried rosemary, crushed
  • ¼ teaspoon ground black pepper
  • 12 ounces red-skinned potatoes, cut into 1-inch pieces
  • 3 medium parsnips, peeled and cut into 1-inch pieces
  • 3 medium carrots, cut into 1-inch pieces
  • 1 large onion, cut into wedges
  • ¾ cup canned chicken broth with roasted garlic
  • 3 tablespoons quick-cooking tapioca

1 Trim fat from meat. If necessary, cut meat to fit into a 4- to 6-quart slow cooker. In a large skillet cook meat in hot oil over medium-high heat until brown on all sides. Drain off fat. Brush meat with mustard; sprinkle with thyme, salt, rosemary, and pepper.

2 In the cooker combine potatoes, parsnips, carrots, and onion. Pour broth over vegetables. Sprinkle with tapioca. Place meat on top of vegetables.

3 Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

4 Transfer meat and vegetables to a serving platter. Strain cooking liquid; skim off fat. Drizzle meat and vegetables with some of the cooking liquid. Pass the remaining cooking liquid.

nutrition facts per serving: 451 cal., 15 g total fat (5 g sat. fat), 136 mg chol., 671 mg sodium, 29 g carb., 5 g fiber, 45 g pro.

Easy Southern-Style Ribs

prep 25 minutes · slow cook 8 to 10 hours (low) or 4 to 5 hours (high) · broil 5 minutes · makes 6 servings

  • 4 to 5 pounds pork loin back ribs or meaty pork spareribs, cut into 2- or 3-rib portions
  • 1 tablespoon smoked paprika or Hungarian paprika
  • 1½ teaspoons packed brown sugar
  • 1 teaspoon ground pasilla chile pepper or ancho chile pepper
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon ground coriander
  • ½ teaspoon dry mustard
  • ¼ teaspoon celery salt
  • ¼ teaspoon coarsely ground black pepper
  • ⅛ teaspoon cayenne pepper
  • ¾ cup barbecue sauce
  • ½ cup chicken broth

1 Trim fat from ribs. For rub, in a small bowl combine paprika, brown sugar, ground pasilla pepper, salt, garlic powder, coriander, dry mustard, celery salt, black pepper, and cayenne pepper. Generously sprinkle rub over both sides of ribs; rub in with your fingers. Place ribs in a 5- to 6-quart slow cooker, cutting to fit.

2 In a small bowl combine ¼ cup of the barbecue sauce and the broth; pour over ribs.

3 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

4 Preheat broiler. Line a baking sheet with foil. Transfer ribs, meaty sides up, to the prepared baking sheet. Brush with the remaining ½ cup barbecue sauce. Broil 6 to 8 inches from the heat for 5 to 8 minutes or until sauce begins to brown.

nutrition facts per serving: 584 cal., 44 g total fat (16 g sat. fat), 152 mg chol., 831 mg sodium, 13 g carb., 0 g fiber, 30 g pro.

BBQ Pulled Pork Sandwiches

prep 20 minutes · slow cook 8 to 9 hours (low) or 4 hours to 4 hours 30 minutes (high) · makes 10 servings

  • 2 medium onions, cut into thin wedges
  • ½ cup water
  • 1 2- to 2½-pound boneless pork sirloin roast
  • ½ teaspoon chili powder
  • ½ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • 1 cup barbecue sauce
  • ¼ cup cider vinegar
  • 1 tablespoon honey
  • ¼ teaspoon ground ginger
  • 10 whole wheat hamburger buns, split and toasted

1 In a 3½- or 4-quart slow cooker combine onions and the water; set aside. Trim fat from meat. If necessary, cut meat to fit into cooker. In a small bowl combine chili powder, pepper, garlic powder, and ¼ teaspoon of the cumin. Sprinkle mixture evenly over all sides of meat; rub in with your fingers. Place meat in cooker.

2 Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4½ hours.

3 Using a slotted spoon, remove meat and onions from cooker. Using two forks, pull meat apart into shreds.

4 In a large saucepan combine barbecue sauce, vinegar, honey, ginger, and the remaining ¼ teaspoon cumin; heat through. Stir in shredded meat. Fill each bun with about ⅓ cup of the meat mixture and some of the onions.

nutrition facts per serving: 251 cal., 5 g total fat (1 g sat. fat), 57 mg chol., 587 mg sodium, 27 g carb., 3 g fiber, 23 g pro.

BBQ Pulled Pork Sandwiches

BBQ Pulled Pork Sandwiches

Red Beans and Rice

prep 30 minutes · stand 1 hour · slow cook 9 to 10 hours (low) or 4 hours 30 minutes to 5 hours (high) + 30 minutes (high) · makes 6 servings

  • 1 cup dried red kidney beans
  • 1 cooked smoked pork hock (about 1½ pounds)
  • 12 ounces cooked andouille sausage or kielbasa, cut into ½-inch pieces
  • 2½ cups reduced-sodium chicken broth
  • ½ cup chopped onion (1 medium)
  • ½ cup chopped celery (1 stalk)
  • 1 tablespoon tomato paste
  • 2 cloves garlic, minced
  • ½ teaspoon dried thyme, crushed
  • ½ teaspoon dried oregano, crushed
  • ¼ teaspoon cayenne pepper
  • 1 8.8-ounce pouch cooked long grain rice
  • ½ cup chopped red or yellow sweet pepper (1 small)

1 Rinse beans; drain. In a large saucepan combine beans and enough water to cover beans by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.

2 In a 3½- or 4-quart slow cooker combine beans, pork hock, sausage, broth, onion, celery, tomato paste, garlic, thyme, oregano, and cayenne pepper.

3 Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4½ to 5 hours.

4 Remove pork hock. When cool enough to handle, remove meat from bone; discard bone. Cut meat into bite-size pieces. Return meat to cooker. Stir in rice and sweet pepper.

5 If using low-heat setting, turn to high-heat setting. Cover and cook for 30 minutes more or until heated through.

nutrition facts per serving: 429 cal., 22 g total fat (9 g sat. fat), 40 mg chol., 766 mg sodium, 37 g carb., 6 g fiber, 21 g pro.

Sausage Sandwiches with Roasted Veggies

prep 20 minutes · slow cook 6 hours 30 minutes to 7 hours (low) or 3 hours to 3 hours 30 minutes (high) · makes 4 servings

  •   Nonstick cooking spray
  • 2 teaspoons olive oil
  • 2 cooked smoked chicken sausage links with apple or two 4-inch pieces smoked turkey sausage
  • 1 cup grape tomatoes
  • 1 medium green sweet pepper, seeded and cut into thin strips
  • 1 medium onion, cut into 12 wedges
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano, crushed
  • 3 tablespoons light mayonnaise or salad dressing
  • 1½ teaspoons packed dark brown sugar
  • 1½ teaspoons yellow mustard
  • 4 whole wheat hot dog buns, split and lightly toasted

1 Lightly coat a 3½- or 4-quart slow cooker with cooking spray; set aside. In a medium nonstick skillet heat 1 teaspoon of the oil over medium-high heat. Add sausage; cook until brown on all sides, turning frequently.

2 In the prepared cooker combine tomatoes, sweet pepper, onion, garlic, oregano, and the remaining 1 teaspoon oil. Top with sausage.

3 Cover and cook on low-heat setting for 6½ to 7 hours or on high-heat setting for 3 to 3½ hours.

4 Meanwhile, for sauce, in a small bowl combine mayonnaise, brown sugar, and mustard. Cover and chill until ready to serve.

5 To serve, cut each sausage link in half lengthwise. Fill each bun with about ⅓ cup of the vegetable mixture and a sausage half. Spoon sauce over sausage.

nutrition facts per serving: 308 cal., 12 g total fat (3 g sat. fat), 34 mg chol., 596 mg sodium, 36 g carb., 3 g fiber, 13 g pro.

Ham and Brie Bread Pudding

prep 25 minutes · slow cook 3 hours 30 minutes to 4 hours (low) · stand 30 minutes · makes 6 servings

  •   Nonstick cooking spray
  • 4 to 4½ ounces Brie cheese
  • 4 eggs, lightly beaten
  • 3 cups milk, half-and-half, or light cream
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme, crushed
  • ¼ teaspoon ground black pepper
  • 6 cups dry herbed Italian flatbread (focaccia) cubes✽ (12 ounces)
  • 1½ cups diced cooked ham
  • ⅓ cup snipped dried tomatoes (not oil-packed)

1 Lightly coat the inside of a 3½- or 4-quart slow cooker with cooking spray; set aside. If desired, remove rind from cheese. Cut cheese into ½-inch pieces; set aside.

2 In a large bowl combine eggs, milk, garlic, thyme, and pepper. Gently stir in bread cubes, ham, dried tomatoes, and cheese. Spoon bread mixture into the prepared cooker.

3 Cover and cook on low-heat setting for 3½ to 4 hours or until a knife inserted in the center of bread pudding comes out clean (pudding will puff), giving crockery liner a half turn halfway through cooking, if possible.

4 Turn off cooker. If possible, remove crockery liner from cooker. Let stand, covered, for 30 minutes before serving (pudding will fall slightly as it cools).

nutrition facts per serving: 370 cal., 16 g total fat (7 g sat. fat), 172 mg chol., 966 mg sodium, 34 g carb., 2 g fiber, 23 g pro.

✽tip

To make dry focaccia cubes, preheat oven to 300°F. Cut focaccia into ½-inch cubes. Spread in a single layer in a 15×10×1-inch baking pan. Bake for 10 to 15 minutes or until cubes are dry, stirring twice; cool. (Or let focaccia cubes stand, loosely covered, at room temperature for 8 to 12 hours.)

Cherry Cola Ham

prep 15 minutes · slow cook 8 to 9 hours (low) · makes 20 servings

  • 1 cup packed brown sugar
  • ⅔ cup cherry-flavor cola
  • 2 tablespoons lemon juice
  • 1 tablespoon dry mustard
  • 1 5- to 5½-pound cooked boneless ham
  • ¼ cup cold water
  • 2 tablespoons cornstarch
  • 1 tablespoon prepared horseradish
  •   Fresh sage leaves (optional)

1 In a 5½- or 6-quart slow cooker combine brown sugar, cola, lemon juice, and dry mustard. Add ham, turning to coat.

2 Cover and cook on low-heat setting for 8 to 9 hours. Transfer ham to a serving platter; cover and keep warm.

3 For sauce, in a small saucepan stir together the water and cornstarch. Add cooking liquid from cooker. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in horseradish. Slice ham and serve with sauce. If desired, garnish with sage leaves.

nutrition facts per serving: 201 cal., 7 g total fat (2 g sat. fat), 81 mg chol., 1379 mg sodium, 13 g carb., 0 g fiber, 20 g pro.

Cherry Cola Ham

Cherry Cola Ham

Lemon-Herb Roasted Chicken

prep 20 hours · slow cook 6 to 7 hours (low) or 3 hours to 3 hours 30 minutes (high) · makes 4 servings

  • 1 4- to 5-pound whole roasting chicken
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 4 cloves garlic, peeled
  • 1 tablespoon snipped fresh rosemary
  • 1 tablespoon snipped fresh thyme
  • 1 tablespoon bottled minced roasted garlic
  • 2 lemons, thinly sliced
  • ¼ cup dry white wine

1 Rinse chicken body cavity; pat dry with paper towels. Rub inside and outside of chicken with salt and pepper. Place rosemary sprigs, thyme sprigs, and garlic cloves in body cavity. In a small bowl combine snipped rosemary, snipped thyme, and roasted garlic. Gently slide roasted garlic mixture under skin of chicken over breast and thighs without tearing the skin (make slits in the skin on either side of backbone to reach the thigh meat).

2 Place chicken in a 4-quart oval slow cooker. Top with lemon slices; drizzle with wine.

3 Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3½ hours.

nutrition facts per serving: 721 cal., 50 g total fat (14 g sat. fat), 237 mg chol., 428 mg sodium, 9 g carb., 3 g fiber, 57 g pro.

Chicken with Sourdough Stuffing

prep 20 minutes · slow cook 6 hours to 6 hours 30 minutes (low) or 3 hours to 3 hours 30 minutes (high) · makes 6 servings

  • 6 cups crusty country sourdough bread cut into 1-inch cubes (10 ounces)
  • 1⅓ cups chopped tomatoes (2 medium)
  • 1 cup finely chopped carrots (2 medium)
  • 1½ teaspoons dried thyme, crushed
  • ¼ teaspoon coarsely ground black pepper
  • ½ cup reduced-sodium chicken broth
  • 6 small whole chicken legs (drumstick and thigh), skinned
  • ⅓ cup thinly sliced leek (1 medium) or chopped onion (1 small)

1 For stuffing, in a large bowl combine bread cubes, tomatoes, carrots, thyme, and pepper. Drizzle with broth, tossing gently to moisten. (Stuffing will not be completely moistened.)

2 Place chicken in a 4- to 5-quart slow cooker. Sprinkle with leek. Lightly pack stuffing on top of chicken.

3 Cover and cook on low-heat setting for 6 to 6½ hours or on high-heat setting for 3 to 3½ hours.

nutrition facts per serving: 270 cal., 6 g total fat (1 g sat. fat), 104 mg chol., 379 mg sodium, 22 g carb., 2 g fiber, 30 g pro.

tip

Never put frozen raw poultry or meat into the slow cooker. Because of the slow rate of cooking, frozen meat will hover in the food safety danger zone (40°F to 140°F) for too long. If you’re in a rush, use your microwave to thaw these foods.

Chicken and Biscuits

prep 30 minutes · slow cook 6 to 7 hours (low) or 3 hours to 3 hours 30 minutes (high) + 10 minutes (low or high) · makes 6 servings

  • 2 cups chopped red-skinned potatoes (2 medium)
  • 1 cup coarsely chopped carrots (2 medium)
  • ½ cup coarsely chopped onion (1 medium)
  • ½ cup coarsely chopped celery (1 stalk)
  • 1 4-ounce can (drained weight) sliced mushrooms, drained
  • 2 cloves garlic, minced
  • ½ teaspoon dried thyme, crushed
  • ½ teaspoon dried sage, crushed
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons quick-cooking tapioca, crushed
  • 1 pound bone-in chicken thighs, skinned
  • 1 cup chicken broth
  • 1 cup frozen peas
  • 1 3-ounce package cream cheese, cut up
  • 1 recipe Cheesy Biscuits

1 In a 3½- or 4-quart slow cooker combine potatoes, carrots, onion, celery, mushrooms, garlic, thyme, sage, salt, and pepper. Sprinkle tapioca over potato mixture. Place chicken on top of vegetables. Pour broth over mixture in cooker.

2 Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3½ hours.

3 Remove chicken from cooker. When cool enough to handle, remove meat from bones; discard bones. Coarsely chop chicken; return to cooker. Add peas and cream cheese. Cover and cook for 10 minutes more. Stir well; serve with Cheesy Biscuits.

nutrition facts per serving: 369 cal., 15 g total fat (7 g sat. fat), 63 mg chol., 927 mg sodium, 41 g carb., 3 g fiber, 18 g pro.

Cheesy Biscuits

Preheat oven to 450°F. In a medium bowl combine 1½ cup shredded cheddar cheese (2 ounces). Stir in ½ cup milk. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Pat or lightly roll dough until ½ inch thick. Cut dough with a floured 3-inch round biscuit cutter; reroll scraps as necessary. Place dough circles on an ungreased baking sheet. Bake for 10 to 12 minutes or until golden.

Chicken and Biscuits

Chicken and Biscuits

Cacciatore-Style Chicken

prep 25 minutes · slow cook 6 to 7 hours (low) or 3 hours to 3 hours 30 minutes (high) + 15 minutes (high) · makes 6 servings

  • 2 cups sliced fresh mushrooms
  • 1 cup chopped celery (2 stalks)
  • 1 cup chopped carrots (2 medium)
  • 2 medium onions, cut into wedges
  • 1 medium yellow, green, or red sweet pepper, seeded and cut into thin bite-size strips
  • 4 cloves garlic, minced
  • 12 chicken drumsticks (about 3½ pounds total), skinned
  • ½ cup chicken broth
  • ¼ cup dry white wine
  • 2 tablespoons quick-cooking tapioca
  • 2 bay leaves
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano, crushed
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 14.5-ounce can diced tomatoes, undrained
  • ⅓ cup tomato paste
  • 3 cups hot cooked pasta or rice
  •   Shredded fresh basil (optional)

1 In a 5- to 6-quart slow cooker combine mushrooms, celery, carrots, onions, sweet pepper, and garlic. Place chicken on top of vegetables. In a small bowl combine broth, wine, tapioca, bay leaves, sugar, oregano, salt, and black pepper. Pour over mixture in cooker.

2 Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3½ hours.

3 Transfer chicken to a serving platter; cover and keep warm. Remove and discard bay leaves. If using low-heat setting, turn to high-heat setting. Stir in tomatoes and tomato paste. Cover and cook for 15 minutes more.

4 To serve, spoon vegetable mixture over chicken. Serve with hot pasta. If desired, garnish with basil.

nutrition facts per serving: 345 cal., 7 g total fat (2 g sat. fat), 81 mg chol., 606 mg sodium, 37 g carb., 4 g fiber, 32 g pro.

Creamy Tomato, Sausage, and Mushroom Pasta Sauce

prep 15 minutes · slow cook 6 to 8 hours (low) or 3 to 4 hours (high) · makes 8 servings

  • 1 26-ounce jar marinara sauce
  • 1 15-ounce jar Alfredo pasta sauce
  • 1 teaspoon dried Italian seasoning, crushed
  • ¼ teaspoon ground black pepper
  • 1 to 1½ pounds cooked Italian-flavor chicken sausage, halved lengthwise and cut into 1-inch pieces
  • 3 cups sliced fresh baby portobello, stemmed shiitake, and/or cremini mushrooms (8 ounces)
  • 1 8- to 9-ounce package frozen artichoke hearts
  • 1 medium red sweet pepper, seeded and cut into 1-inch pieces
  • 12 to 16 ounces dried rigatoni or penne pasta
  •   Snipped fresh basil
  •   Shredded Asiago or Parmesan cheese

1 For sauce, in a 4- to 5-quart slow cooker combine marinara sauce, Alfredo sauce, Italian seasoning, and black pepper. Stir in sausage, mushrooms, artichoke hearts, and sweet pepper.

2 Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

3 Before serving, cook pasta according to package directions; drain. Serve sauce over pasta. Sprinkle each serving with basil and cheese.

nutrition facts per serving: 489 cal., 20 g total fat (10 g sat. fat), 85 mg chol., 1123 mg sodium, 53 g carb., 6 g fiber, 23 g pro.

Spiced Barbecue Turkey Thighs

prep 20 minutes · slow cook 9 to 10 hours (low) or 4 hours 30 minutes to 5 hours (high) · makes 4 servings

  • ½ cup ketchup
  • 2 tablespoons sugar
  • 1 tablespoon quick-cooking tapioca
  • 1 tablespoon cider vinegar
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon crushed red pepper
  • 2 to 2½ pounds turkey thighs or meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
  • 2 cups hot cooked brown rice or whole wheat pasta (optional)
  •   Fresh cilantro leaves (optional)

1 In a 3½- or 4-quart slow cooker combine ketchup, sugar, tapioca, vinegar, Worcestershire sauce, cinnamon, and crushed red pepper. Place turkey thighs, meaty sides down, on top of mixture in cooker.

2 Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4½ to 5 hours.

3 Transfer turkey to a cutting board. When turkey is cool enough to handle, remove meat from bones; discard bones. Coarsely chop or shred turkey. Pour cooking juices into a large bowl; skim off fat. Stir turkey into cooking juices.

4 If desired, serve turkey over hot cooked rice. If desired, garnish with cilantro.

nutrition facts per serving: 226 cal., 4 g total fat (1 g sat. fat), 116 mg chol., 447 mg sodium, 17 g carb., 0 g fiber, 30 g pro.

Turkey, Black Bean, and Mango Tacos

prep 25 minutes · slow cook 6 to 7 hours (low) or 3 hours to 3 hours 30 minutes (high) · makes 8 servings

  • 1¾ pounds turkey thighs, skinned
  • 1 15-ounce can black beans, rinsed and drained
  • 1 10-ounce can enchilada sauce
  • 1 10-ounce can diced tomatoes and green chiles, undrained
  • 1 tablespoon ground ancho chile pepper
  • 2 teaspoons ground cumin
  • 2 tablespoons lime juice
  •   Salt
  •   Ground black pepper
  • 16 5- to 6-inch corn or flour tortillas, warmed✽
  • 1 medium ripe mango, peeled, pitted, and chopped
  • ½ cup refrigerated avocado dip (guacamole)
  •   Assorted fillings, such as shredded lettuce, crumbled Cotija or shredded Monterey Jack cheese, and/or sour cream (optional)

1 Place turkey thighs, bone sides down, in a 3½- or 4-quart slow cooker. In a medium bowl combine beans, enchilada sauce, tomatoes and chiles, ground ancho pepper, and cumin. Pour mixture over turkey.

2 Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3½ hours.

3 Transfer turkey to a cutting board. When turkey is cool enough to handle, remove meat from bones; discard bones. Using two forks, pull turkey apart into shreds. Return shredded turkey to cooker. Stir in lime juice. Season to taste with salt and black pepper.

4 Using a slotted spoon, spoon turkey mixture onto tortillas. Top with mango, guacamole, and, if desired, assorted fillings. Fold tortillas in half.

nutrition facts per serving: 428 cal., 13 g total fat (4 g sat. fat), 86 mg chol., 1110 mg sodium, 53 g carb., 8 g fiber, 30 g pro.

✽tip

To warm tortillas in the oven, preheat oven to 350°F. Stack tortillas and wrap tightly in foil. Bake about 10 minutes or until heated through. To warm tortillas in the microwave, stack tortillas and wrap in paper towels. Microwave on 100 percent power (high) for 30 seconds.

Slow Cooker Marinara Sauce

prep 20 minutes · slow cook 8 to 10 hours (low) or 4 to 5 hours (high) · makes 6 servings

  • 1 28-ounce can Italian-style whole peeled tomatoes in puree, undrained and cut up
  • 2 cups coarsely chopped carrots (4 medium)
  • 1½ cups sliced celery (3 stalks)
  • 1 cup chopped onion (1 large)
  • 1 cup chopped green sweet pepper (1 large)
  • 1 6-ounce can tomato paste
  • ½ cup water
  • 2 teaspoons sugar
  • 2 teaspoons dried Italian seasoning, crushed
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 12 ounces hot cooked whole grain spaghetti
  •   Shredded Parmesan cheese

1 For sauce, in a 3½- or 4-quart slow cooker combine tomatoes, carrots, celery, onion, sweet pepper, tomato paste, the water, sugar, Italian seasoning, garlic, bay leaf, salt, and black pepper.

2 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3 Remove and discard bay leaf. In a large serving bowl pour sauce over hot cooked spaghetti; toss gently to coat. Sprinkle with cheese.

nutrition facts per serving: 308 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 636 mg sodium, 64 g carb., 6 g fiber, 11 g pro.

tip

Always fill your slow cooker at least half full but no more than two-thirds full.

Double-Cheese Macaroni and Cheese

prep 25 minutes · slow cook 3 hours (low) · makes 4 servings

  • 10 ounces dried elbow macaroni
  •   Nonstick cooking spray
  • 1 12-ounce can evaporated milk
  • 2 cups milk
  • 6 1-ounce slices American cheese, torn
  • ½ cup finely chopped celery (1 stalk)
  • ⅓ cup finely chopped red onion (1 small)
  • ½ teaspoon salt
  • ½ teaspoon ground white pepper
  • ½ cup shredded cheddar or Gruyère cheese (2 ounces)

1 In a large saucepan cook macaroni in a large amount of boiling water for 2 minutes; drain.

2 Coat the inside of a 3½- or 4-quart slow cooker with cooking spray. Add cooked macaroni, evaporated milk, 1½ cups of the milk, the American cheese, celery, onion, salt, and pepper. Stir well to combine.

3 Cover and cook on low-heat setting for 3 hours, giving the crockery liner a half turn after 1½ hours of cooking, if possible. Add remaining ½ cup milk and the cheddar cheese; stir until cheese is melted and mixture is creamy.

nutrition facts per serving: 665 cal., 28 g total fat (17 g sat. fat), 89 mg chol., 1072 mg sodium, 71 g carb., 3 g fiber, 32 g pro.

Hearty Mushrooms and Polenta

prep 25 minutes · slow cook 6 to 7 hours (low) · makes 6 servings

  • 2 tablespoons butter
  • 3 cups sliced fresh cremini or stemmed shiitake mushrooms (8 ounces)
  • 1 cup fresh or frozen whole kernel corn
  • 7 cups vegetable broth or chicken broth
  • 2 cups yellow cornmeal
  • 1 tablespoon snipped fresh sage
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup shredded Gruyère cheese (4 ounces)
  • ½ cup halved or quartered yellow and/or red cherry tomatoes
  •   Fresh sage leaves (optional)

1 In a large skillet heat butter over medium heat until melted. Add mushrooms; cook until brown and liquid is evaporated. Stir in corn.

2 In a 4- to 5-quart slow cooker combine mushroom mixture, broth, cornmeal, snipped sage, garlic, salt, and pepper.

3 Cover and cook on low-heat setting for 6 to 7 hours. Stir until smooth. Stir in cheese until melted. Serve with tomatoes. If desired, garnish with sage leaves.

nutrition facts per serving: 339 cal., 11 g total fat (6 g sat. fat), 31 mg chol., 1530 mg sodium, 49 g carb., 3 g fiber, 11 g pro.

Cheesy Mushroom and Pepper Grits

prep 25 minutes · slow cook 7 to 8 hours (low) or 3 hours 30 minutes to 4 hours (high) · makes 6 servings

  • 9 cups vegetable broth
  • 2 cups uncooked grits
  • 3 cups torn fresh kale
  • 2 cups sliced fresh cremini mushrooms (6 ounces)
  • 2 fresh poblano chile peppers✽ or red sweet peppers, seeded and chopped
  • ½ cup chopped onion (1 medium)
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1 to 1½ cups shredded Monterey Jack cheese with jalapeño peppers or sharp cheddar cheese (4 to 6 ounces)
  • ¼ cup butter
  • 1 cup quartered or halved cherry tomatoes
  • 1 cup chopped pecans, toasted
  •   Bottled hot pepper sauce

1 In a 5- to 6-quart slow cooker stir together broth and grits. Stir in kale, mushrooms, poblano peppers, onion, garlic, and salt.

2 Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3½ to 4 hours or until grits are tender and mixture is starting to thicken.

3 Add cheese and butter, stirring until smooth. Serve with tomatoes, pecans, and hot pepper sauce.

nutrition facts per serving: 539 cal., 28 g total fat (10 g sat. fat), 40 mg chol., 2009 mg sodium, 59 g carb., 6 g fiber, 14 g pro.

✽tip

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Loaded Creamed Corn with Tomato and Bacon

prep 25 minutes · slow cook 3 to 4 hours (low) or 1 hour 30 minutes to 2 hours (high) · stand 5 minutes · makes 16 servings

  • 4 12-ounce packages frozen whole kernel corn, thawed
  • 1½ cups half-and-half or light cream
  • 1 cup chopped onion (1 large)
  • ½ cup grated Parmesan cheese
  • ¼ cup butter, cut up
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 5 thick slices bacon
  • ¾ cup shredded Monterey Jack cheese with jalapeño peppers or Monterey Jack cheese (3 ounces)
  • ½ cup chopped tomato (1 medium)
  • 2 tablespoons snipped fresh Italian (flat-leaf) parsley
  • 1 teaspoon red wine vinegar
  • ⅛ teaspoon sugar

1 In a blender combine one of the packages of corn and the half-and-half. Cover and blend until smooth. In a 3½- or 4-quart slow cooker combine pureed corn, the remaining corn, onion, Parmesan cheese, butter, 1 teaspoon sugar, salt, and pepper.

2 Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1½ to 2 hours.

3 In a large skillet cook bacon over medium heat until crisp. Remove bacon and drain on paper towels. Cut bacon into 1-inch pieces.

4 Sprinkle bacon and Monterey Jack cheese over corn mixture in cooker. Cover and let stand about 5 minutes or until cheese is melted.

5 In a small bowl stir together tomato, parsley, vinegar, and ⅛ teaspoon sugar. Before serving, spoon tomato mixture over corn mixture in cooker.

nutrition facts per serving: 186 cal., 10 g total fat (6 g sat. fat), 27 mg chol., 258 mg sodium, 20 g carb., 2 g fiber, 7 g pro.

tip

When purchasing bacon for this recipe, avoid maple-flavor varieties.

Spanish Rice

prep 25 minutes · slow cook 4 hours to 4 hours 30 minutes (low) · makes 10 servings

  • 1 28-ounce can diced tomatoes, undrained
  • 1 cup uncooked converted rice (do not substitute long grain rice)
  • 1 cup chopped onion (1 large)
  • 1 cup chopped green sweet pepper (1 large)
  • 1 cup chicken broth
  • 1 8-ounce can tomato sauce
  • 1 4-ounce can diced green chile peppers, undrained
  • 1 tablespoon chili powder
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons packed brown sugar
  • 2 cloves garlic, minced
  • ½ teaspoon bottled hot pepper sauce
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

1 Line a 3½- or 4-quart slow cooker with a disposable slow cooker liner. In the prepared cooker combine tomatoes, rice, onion, sweet pepper, broth, tomato sauce, chile peppers, chili powder, Worcestershire sauce, brown sugar, garlic, hot pepper sauce, salt, and black pepper.

2 Cover and cook on low-heat setting for 4 to 4½ hours.

nutrition facts per serving: 110 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 489 mg sodium, 25 g carb., 3 g fiber, 3 g pro.

Orange-Glazed Carrots and Parsnips

prep 25 minutes · slow cook 8 to 10 hours (low) or 4 to 5 hours (high) · makes 10 servings

  • 2 pounds carrots, cut into 2-inch chunks
  • 1 pound parsnips, peeled and cut into 2-inch chunks
  • 1 cup orange juice
  • ½ cup orange marmalade
  • ½ cup vegetable broth
  • ¼ cup dry white wine
  • 1 tablespoon quick-cooking tapioca, crushed
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons finely shredded orange peel
  • ¼ cup snipped fresh parsley
  • 3 tablespoons butter

1 In a 3½- or 4-quart slow cooker combine carrots and parsnips. In a small bowl combine orange juice, marmalade, broth, wine, tapioca, salt, and pepper. Pour juice mixture over carrot mixture; toss to coat.

2 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours or until vegetables are tender, stirring in orange peel, parsley, and butter for the last 30 minutes of cooking.

nutrition facts per serving: 159 cal., 4 g total fat (2 g sat. fat), 9 mg chol., 265 mg sodium, 31 g carb., 5 g fiber, 2 g pro.

tip

Quick-cooking tapioca is an ideal thickener for slow-cooked sauces, soups, and stews because it doesn’t break down during long cooking times. Most recipes will call for tapioca to be crushed. The easiest way to crush tapioca is to use a mortar and pestle. If you don’t have one, place tapioca in a small resealable plastic bag and crush it with a rolling pin.

Apple-Buttered Sweet Potatoes

prep 15 minutes · slow cook 6 to 7 hours (low) or 3 hours to 3 hours 30 minutes (high) · makes 10 servings

  • 3 pounds sweet potatoes, peeled and cut into 1-inch pieces (about 8 cups)
  • 2 medium Granny Smith or other tart cooking apples, peeled, cored, and cut into wedges
  • ½ cup dried cherries or dried cranberries (optional)
  • 1 cup whipping cream
  • 1 cup apple butter
  • 1½ teaspoons pumpkin pie spice

1 In a 3½- or 4-quart slow cooker combine sweet potatoes, apples, and, if desired, dried cherries. In a medium bowl combine whipping cream, apple butter, and pumpkin pie spice. Pour over mixture in cooker; stir gently to combine.

2 Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3½ hours.

nutrition facts per serving: 351 cal., 9 g total fat (6 g sat. fat), 33 mg chol., 25 mg sodium, 65 g carb., 5 g fiber, 2 g pro.

Rustic Garlic Mashed Potatoes

prep 25 minutes · slow cook 6 to 8 hours (low) or 3 to 4 hours (high) · makes 12 servings

  • 3 pounds russet potatoes, peeled and cut into 2-inch pieces
  • 6 cloves garlic, halved
  • 1 bay leaf
  • 2 14.5-ounce cans chicken broth with roasted garlic
  • 1 cup whole milk
  • ¼ cup butter
  • 1 teaspoon salt
  •   Ground black pepper
  •   Fresh bay leaves (optional)

1 In a 3½- or 4-quart slow cooker combine potatoes, garlic, and dried bay leaf. Pour broth over mixture in cooker.

2 Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

3 Drain potatoes in a colander set over a bowl to catch the cooking liquid; set liquid aside. Remove and discard bay leaf. Return potatoes to slow cooker. Using a potato masher, mash potatoes to desired consistency.

4 In a small saucepan heat milk and butter until milk is steaming and butter is almost melted. Add milk mixture and salt to mashed potatoes. Stir in enough of the reserved cooking liquid to make mashed potatoes light and fluffy.

5 Transfer mashed potatoes to a serving bowl. Sprinkle potatoes with pepper. If desired, garnish with fresh bay leaves.

nutrition facts per serving: 135 cal., 5 g total fat (3 g sat. fat), 13 mg chol., 496 mg sodium, 21 g carb., 1 g fiber, 3 g pro.

Make-Ahead Directions: Prepare as directed, except leave mashed potatoes in slow cooker. Cover and keep warm on warm setting or low-heat setting for up to 2 hours. Reserve cooking liquid. If potatoes thicken, stir in enough of the reserved cooking liquid to make mashed potatoes light and fluffy. Serve as directed.

Rustic Garlic Mashed Potatoes

Rustic Garlic Mashed Potatoes

Pumpernickel-Cherry Stuffing

prep 20 minutes · bake 10 minutes at 350°F · slow cook 4 to 6 hours (low) or 2 hours 30 minutes to 3 hours (high) · makes 18 servings

  • 6 cups pumpernickel bread cut into ¾-inch cubes (12 ounces)
  • 6 cups rye bread cut into ¾-inch cubes
  • ¼ cup butter
  • 2 cups chopped onions (2 large)
  • 1 cup chopped celery (2 stalks)
  • 3 cloves garlic, minced
  • 2 eggs, lightly beaten
  • 1 14.5-ounce can chicken broth
  • 2 cups dried cherries
  • 1 cup chopped pear (1 medium)
  • 1 cup chopped Granny Smith apple (1 medium)
  • ¼ cup snipped fresh parsley
  • 1 tablespoon snipped fresh sage
  • ½ teaspoon ground black pepper
  •   Nonstick cooking spray

1 Preheat oven to 350°F. Spread pumpernickel and rye bread cubes in two 15×10×1-inch baking pans. Bake for 10 to 15 minutes or until cubes are dry and lightly toasted. Cool completely.

2 In a large skillet heat butter over medium-high heat until melted. Add onions and celery; cook about 5 minutes or until tender, stirring occasionally. Add garlic; cook and for 1 minute more.

3 In a large bowl combine eggs and broth. Add onion mixture, cherries, pear, apple, parsley, sage, and pepper. Fold in bread cubes until moistened.

4 Lightly coat the inside of a 5- to 6-quart slow cooker with cooking spray. Add bread mixture to cooker, spreading into an even layer.

5 Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2½ to 3 hours. Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours.

nutrition facts per serving: 160 cal., 4 g total fat (2 g sat. fat), 31 mg chol., 292 mg sodium, 30 g carb., 3 g fiber, 4 g pro.