Main-Dish Marvels
Choose an entrée guests and family will love—from beef and pork classics to chicken and meatless favorites.
Company’s Coming
Spicy Marinated Eye of Round
1 (3- to 5-pound) eye of round roast
½ teaspoon salt
¼ teaspoon pepper
3 sweet onions, sliced
Spicy Sauce
Garnish: chopped fresh parsley
• Cut roast in half, and sprinkle with salt and pepper. Place roast and onion in a 5-quart slow cooker. Stir together ingredients for Spicy Sauce, and pour mixture over uncooked roast.
• Cover and cook on HIGH 9 hours.
• Remove roast; cool slightly, and cut into thin slices. Return slices to sauce in slow cooker.
• Cover and cook on HIGH 1 more hour Garnish, if desired. Makes 8 to 10 servings.
Slow-Cooker Size: 5-quart
Prep: 1 hour, 20 minutes
Cook: 10 hours
Leftover Delight
Pile leftover roast on Texas toast for a hearty lunch the next day.
Spicy Sauce
2 cups ketchup
2 cups water
2 large sweet onions, sliced
⅓ cup red wine vinegar
¼ cup firmly packed brown sugar
2 tablespoons Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon dried oregano
1 teaspoon pepper
½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon hot sauce
1 bay leaf
• Combine all ingredients. Makes 7 cups.
Kids Love It!
Barbecue Beef Sandwiches
1 (3½-pound) eye of round roast
2 teaspoons salt, divided
2 garlic cloves, pressed
1 (10½-ounce) can condensed beef broth, undiluted
1 cup ketchup
½ cup firmly packed brown sugar
½ cup lemon juice
3 tablespoons steak sauce
1 teaspoon coarse ground pepper
1 teaspoon Worcestershire sauce
12 Kaiser rolls or sandwich buns
Dill pickle slices
• Cut roast in half, and sprinkle beef evenly with 1 teaspoon salt.
• Stir together remaining 1 teaspoon salt, garlic, and next 7 ingredients. Pour half of mixture into a 5½-quart slow cooker. Place beef in slow cooker, and pour remaining mixture over beef.
• Cover and cook on HIGH 7 hours.
• Shred beef in slow cooker with 2 forks. Serve on rolls with dill pickle slices. Makes 12 servings.
Slow-Cooker Size: 5½-quart
Prep: 15 minutes
Cook: 7 hours
Freeze It!
Freeze any leftover meat for up to 1 month.
Dual Slow-Cooker Menu
• Coleslaw
Set up a second slow cooker for Barbecue Baked Beans to simmer alongside the beef.
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Mary’s Roast Beef
1 (3-pound) beef sirloin tip roast, cut in half
2 tablespoons vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
1 cup brewed coffee
¾ cup water, divided
1 beef bouillon cube
1 teaspoon salt
2 teaspoons dried basil
½ teaspoon coarsely ground pepper
All-purpose flour
Garnish: fresh oregano sprig
• Brown all sides of roast on medium-high heat in hot oil in a large skillet 5 minutes on each side. Place roast in a 4½-quart slow cooker.
• Add onion and garlic to skillet, and sauté 2 minutes or until tender. Stir in 1 cup coffee, ½ cup water, bouillon cube, and next 3 ingredients until blended. Transfer to slow cooker.
• Cover and cook on LOW 6 to 7 hours or until tender. Transfer roast to a serving platter; measure drippings, and return to slow cooker. For every cup of drippings, add 1 tablespoon flour to the remaining ¼ cup water. Whisk to blend flour and water. Whisk mixture into drippings. Cook, uncovered, on HIGH 5 minutes or until gravy thickens, whisking frequently. Serve gravy with roast. Garnish, if desired. Makes 6 to 8 servings.
Slow-Cooker Size: 4½-quart
Prep: 20 minutes
Cook: 7 hours, 5 minutes
Dual Slow-Cooker Menu
• Baked potatoes
Kids Love It!
Easy Burritos
1 large onion, sliced into rings
1 (3- to 4-pound) sirloin beef roast, cut in half
½ cup water
2 (1.25-ounce) packages taco seasoning mix, divided
16 (6-inch) flour tortillas
4 cups (16 ounces) shredded Cheddar or Monterey Jack cheese
Toppings: diced tomatoes, diced onions, sliced jalapeño peppers, sour cream, black beans
Pico de Gallo
• Place onion in a 5-quart slow cooker; add roast and ½ cup water. Sprinkle 1 package taco seasoning mix over top of roast.
• Cover and cook on HIGH 5 hours. Remove roast, and shred with 2 forks; return to slow cooker, and stir in remaining package taco seasoning mix. Cover and cook on HIGH 30 more minutes.
• Heat tortillas according to package directions. Using a slotted spoon, spoon beef mixture evenly down centers of tortillas; top evenly with cheese and desired toppings, and roll up. Serve with Pico de Gallo. Makes 8 to 10 servings.
Slow-Cooker Size: 5-quart
Prep: 40 minutes
Cook: 5 hours, 30 minutes
Make-Ahead Tip
If your company runs late, the meat for the burritos holds for quite a while. Keep warm on LOW in the slow cooker, if necessary.
Pico de Gallo
3 cups diced plum tomatoes
½ cup diced red onion
⅓ cup chopped fresh cilantro
¼ to ⅓ cup diced jalapeño peppers
⅓ cup fresh lime juice
½ teaspoon olive oil
¼ teaspoon salt
¼ teaspoon black pepper
• Stir together all ingredients in a medium bowl. Cover and chill until ready to serve. Makes 3 cups.
Company’s Coming
Italian Pot Roast
1 (8-ounce) package sliced fresh mushrooms
1 large onion, cut in half and sliced
1 (2½- to 3-pound) boneless chuck roast, trimmed
1 teaspoon pepper
2 tablespoons olive oil
1 (1-ounce) envelope dry onion soup mix
1 (14-ounce) can beef broth
1 (8-ounce) can tomato sauce
1 teaspoon dried Italian seasoning
3 tablespoons tomato paste
2 tablespoons cornstarch
2 tablespoons water
Toasted Herb Rice or hot cooked egg noodles
• Place mushrooms and onion in a 5½-quart slow cooker.
• Sprinkle roast evenly with pepper. Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat. Place roast on top of mushrooms and onion in slow cooker. Sprinkle onion soup mix evenly over roast. Pour beef broth and tomato sauce over roast.
• Cover and cook on HIGH 5 to 6 hours or until meat shreds easily with a fork.
• Remove roast from slow cooker, and cut into large chunks; keep warm.
• Skim fat from juices in slow cooker; stir in dried Italian seasoning and tomato paste. Stir together cornstarch and 2 tablespoons water in a small bowl until smooth; add to juices in slow cooker, stirring until blended.
• Cover and cook on HIGH 20 to 30 more minutes or until mixture is thickened. Add roast pieces back to slow cooker. Cover and cook until thoroughly heated. Serve over rice or noodles. Mak es 6 servings.
Slow-Cooker Size: 5½-quart
Prep: 15 minutes
Cook: 6 hours, 40 minutes
Meat Substitution Tip
Chuck roast is one of the most economical cuts of beef for pot roast, but it is a high-fat choice. Substitute eye of round or English shoulder roast for a lower fat selection. You may need to cook it a little longer to get it tender.
Dual Slow-Cooker Menu
• Toasted Herb Rice or buttered egg noodles
• Roasted asparagus
Comfort Food
Beef Brisket with Fall Vegetables
2 (2-pound) beef briskets, trimmed
2 teaspoons salt
1 teaspoon pepper
1 tablespoon vegetable oil
4 carrots, peeled and cut into 2-inch pieces
3 parsnips, peeled and sliced
2 celery ribs, sliced
1 large onion, sliced
1 fennel bulb, quartered
12 fresh thyme sprigs
1 (1-ounce) envelope dry onion soup mix
1 (14-ounce) can low-sodium beef broth
¾ cup dry red wine
½ cup ketchup
2 tablespoons Beau Monde seasoning
8 garlic cloves
¾ cup chopped fresh parsley
Garnish: fresh thyme sprigs
• Sprinkle beef with salt and pepper.
• Heat oil over medium-high heat in a large nonstick skillet. Add beef; cook 4 minutes on each side or until browned. Transfer beef to a 6-quart slow cooker. Add carrot and next 5 ingredients.
• Whisk together soup mix and next 6 ingredients. Pour mixture evenly over beef.
• Cover and cook on LOW 12 hours or until tender. Transfer beef to a serving platter. Pour remaining vegetable mixture through a wire-mesh strainer, reserving juices, carrot, and onion; discard remaining vegetable mixture. Serve beef and vegetables with juices. Garnish, if desired. Makes 8 servings.
Slow-Cooker Size: 6-quart
Prep: 18 minutes
Cook: 12 hours
Quick Menu
• Roasted Garlic-Parmesan Mashed Potatoes
• Bakery rolls
Editor's Favorite
Corned Beef and Cabbage
1 (4-pound) cured corned beef brisket with spice packet
1 large onion, sliced
8 large carrots, halved lengthwise and cut into 2-inch pieces
2 bay leaves
3 garlic cloves, sliced
1 (14-ounce) can beef broth
2 tablespoons dark brown sugar
1½ tablespoons prepared mustard
1 teaspoon caraway seeds
1 small cabbage, cut into 8 wedges
• Trim fat from brisket. Place onion and carrot in a 6-quart slow cooker; place brisket on top of vegetables. Sprinkle bay leaves and garlic slices over brisket.
• Combine spice packet from brisket, beef broth, sugar, mustard, and caraway seeds; pour over brisket.
• Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 8 hours. Add cabbage, and cook on LOW 1½ hours or until cabbage is tender. Remove and discard bay leaves and onion.
• Cut brisket across grain into slices; serve with cabbage and carrots. Makes 6 to 8 servings.
Slow-Cooker Size: 6-quart
Prep: 16 minutes
Cook: 10 hours, 30 minutes
Quick Menu
• Pumpernickel rolls
• Dark beer
Sink your teeth into this tender classic.
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Slow-Cooker Fajitas
1½ pounds flank steak, cut into 4 to 6 pieces
1 medium onion, chopped
1 green bell pepper, sliced
1 jalapeño pepper, seeded and chopped
2 garlic cloves, pressed
1 tablespoon chopped fresh cilantro
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
¾ to 1 teaspoon salt
1 (10-ounce) can diced tomatoes and green chiles, drained
Flour tortillas
Toppings: shredded Cheddar cheese, sour cream, salsa
Garnish: cilantro sprigs
• Place steak in a 5-quart slow cooker; top with onion and next 9 ingredients.
• Cover and cook on HIGH 4 to 5 hours or on LOW 7 hours. Remove meat, and shred with 2 forks. Serve with tortillas and desired toppings. Garnish, if desired. Makes 4 to 6 servings.
Slow-Cooker Size: 5-quart
Prep: 12 minutes
Cook: 5 hours or 7 hours
Know Your Steak
Flank steak can be a tough cut of meat. Cooking in a slow cooker gives it fall-apart texture.
Dual Slow-Cooker Menu
• Mexican beer
Mexican spices in these fajitas impart true south-of-the-border flavors.
Comfort Food • Kids Love It!
Spaghetti Casserole
1½ pounds ground round
1 medium onion, chopped
1 (26-ounce) jar tomato and basil pasta sauce
¼ cup butter
¼ cup all-purpose flour
1 (12-ounce) can evaporated milk
½ cup grated Parmesan cheese
¼ teaspoon pepper
8 ounces uncooked spaghetti, broken into pieces
3 cups (12 ounces) shredded sharp Cheddar cheese
Grated Parmesan cheese
• Cook ground round and onion in a large skillet, stirring until beef crumbles and is no longer pink; drain meat, and return to skillet. Stir pasta sauce into beef mixture.
• Melt butter in a saucepan over medium-low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly, 8 minutes or until mixture is thickened and bubbly. Remove from heat, and stir in ½ cup Parmesan cheese and pepper.
• Spoon one-third of meat mixture into a lightly greased 5-quart slow cooker. Spread half of broken spaghetti over meat; pour half of white sauce over noodles, and sprinkle with 1 cup Cheddar cheese. Repeat layers once. Spread remaining meat mixture over cheese. Top with remaining 1 cup Cheddar cheese.
• Cover and cook on LOW 4 hours. Let stand 10 minutes before serving. Serve with Parmesan cheese. Makes 6 to 8 servings.
Slow-Cooker Size: 5-quart
Prep: 26 minutes
Cook: 4 hours
Other: 10 minutes
Kids Can Do It!
Get the kids involved in the preparation of this casserole. Let them break the spaghetti noodles or sprinkle the cheese in the slow cooker for a hands-on experience.
Quick Menu
• Caesar salad
• Garlic toast
Comfort Food • 15 Minutes or Less to Prep
Creamy Beef and Spinach over Noodles
1 pound ground chuck
1 medium onion, chopped
1 (8-ounce) package sliced fresh mushrooms
1 (10-ounce) package frozen chopped spinach, thawed
1 (14-ounce) can low-sodium, fat-free beef broth
1 (10¾-ounce) can cream of mushroom soup
1 (8-ounce) container sour cream
½ teaspoon salt
¼ teaspoon pepper
1 (8-ounce) block Monterey Jack cheese with peppers, shredded
Hot cooked egg noodles
• Cook first 3 ingredients in a large skillet over medium heat, stirring until beef crumbles and is no longer pink; drain.
• Drain spinach well, pressing between paper towels. Combine beef mixture, spinach, broth, and next 5 ingredients in a large bowl. Spoon into a lightly greased 4-quart slow cooker. Cover and cook on LOW 4 hours. Serve over egg noodles. Makes 4 to 6 servings.
Slow-Cooker Size: 4-quart
Prep: 9 minutes
Cook: 4 hours
Quick Menu
• Fresh fruit salad
• Yeast rolls
Comfort Food • 15 Minutes or Less to Prep
Kelley’s Famous Meat Loaf
1½ pounds ground round
1 (1-ounce) envelope dry onion soup mix
1 cup ketchup, divided
¼ cup water
¾ cup fine, dry breadcrumbs
1 large egg
1 cup (4 ounces) shredded sharp Cheddar cheese
1 tablespoon Worcestershire sauce
¼ teaspoon pepper
1 tablespoon light brown sugar
1 teaspoon prepared mustard
• Combine ground round, soup mix, ½ cup ketchup, and next 6 ingredients; shape mixture into an 8- x 4-inch loaf. Place loaf in a lightly greased 3-quart oval slow cooker.
• Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 3 hours. Remove ceramic insert from cooker, and carefully pour grease off meat loaf; return insert to cooker.
• Stir together remaining ½ cup ketchup, brown sugar, and mustard in a small bowl; spread over meat loaf.
• Cover and cook on LOW 1 more hour or until meat loaf registers 160°. Remove meat loaf from ceramic insert, and let stand 10 minutes before serving. Makes 6 to 8 servings.
Slow-Cooker Size: 3-quart oval
Prep: 9 minutes
Cook: 5 hours
Others: 10 minutes
Leftover Fixin’s
This comfort food is sure to please the whole family. Make sandwiches with leftovers the next day.
Quick Menu
• Refrigerated mashed potatoes
• Green beans
Meat loaf in the slow cooker? You bet! Using ground round is the secret.
Kids Love It!
Open-Faced Meatball Sandwiches
These sandwiches are so versatile that they even please the pickiest eater at the dinner table. Just add your favorite pasta sauce and cheese to the meatball mixture, and serve over sesame, sourdough, white, or whole wheat hoagies.
24 frozen cooked Italian-style meatballs, thawed (we tested with Mama Mia)
1 (26-ounce) jar super chunky mushroom pasta sauce (we tested with Ragu Chunky Garden)
1 (15-ounce) can Italian-style tomato sauce (we tested with Hunt’s Family Favorites)
1 (5.5-ounce) can spicy tomato juice (we tested with V8)
6 (6-inch) hoagie rolls, split but not cut through and toasted
1½ cups (6 ounces) shredded mozzarella cheese
• Combine first 4 ingredients in a 3-quart slow cooker.
• Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 4½ to 5 hours or until slightly thickened. Spoon meatball mixture evenly into rolls. Sprinkle with cheese. Makes 6 servings.
Slow-Cooker Size: 3-quart
Prep: 5 minutes
Cook: 6 hours
Meatball Matters
This recipe can double as an appetizer without the bread—just have some toothpicks on hand, and serve the meatballs straight from the cooker.
Comfort Food
Stuffed Cabbage Leaves
10 large cabbage leaves
¾ cup frozen diced onion, thawed
½ pound ground beef
½ pound ground pork
1 cup cooked long-grain rice
1 (14½-ounce) can diced tomatoes, drained
1 tablespoon olive oil
2 teaspoons salt
1 teaspoon pepper
1 teaspoon dried oregano
1 (32-ounce) jar sauerkraut, drained and divided
3½ cups spicy-hot vegetable juice, divided
2 tablespoons lemon juice
• Cook cabbage in boiling water to cover 3 minutes or just until pliable; drain. Set aside.
• Stir together onion and next 8 ingredients. Spoon about ⅓ cup meat mixture in center of each cabbage leaf; fold sides over meat mixture, and roll up.
• Place 2 cups sauerkraut in a 6-quart slow cooker. Pour 2 cups vegetable juice over sauerkraut. Top with cabbage rolls.
• Spoon remaining sauerkraut over cabbage rolls, and drizzle with remaining 1½ cups vegetable juice and lemon juice.
• Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 4 hours or until done. Makes 5 servings.
Slow-Cooker Size: 6-quart
Prep: 25 minutes
Cook: 5 hours
Cabbage Count
You may need to purchase 2 heads of cabbage so you can get 10 large whole cabbage leaves.
Editor’s Favorite • 15 Minutes or Less to Prep
Sauerkraut and Sausage
1 (32-ounce) jar sauerkraut
3 large garlic cloves, pressed
1 onion, chopped
1 large Granny Smith apple, peeled and coarsely chopped
¾ cup apple cider
2 tablespoons dark brown sugar
1 tablespoon white vinegar
1 teaspoon caraway seeds
½ teaspoon salt
½ teaspoon freshly ground pepper
1 (14-ounce) package smoked beef sausage, cut into 2-inch pieces (we tested with Hillshire Farms)
• Combine first 10 ingredients in a 3-quart slow cooker. Add sausage.
• Cover and cook on LOW 7 hours. Makes 4 servings.
Slow-Cooker Size: 3-quart
Prep: 9 minutes
Cook: 7 hours
Spicy!
If you’d like to add some heat to this German classic, use spicy sausage instead of regular.
Beef sausage adds a little twist to the traditional German family favorite made with ring bologna.
Company’s Coming • Editor’s Favorite
Osso Bucco with Gremolata
Made from parsley, garlic, and lemon rind, gremolata is used as a garnish to add fresh flavor to rich dishes.
2 tablespoons olive oil, divided
3 celery ribs, chopped (about 1 cup)
2 carrots, chopped (about 1 cup)
1 onion, chopped (about 1½ cups)
4 large garlic cloves, pressed
½ cup all-purpose flour
¾ teaspoon salt, divided
½ teaspoon pepper
4 (1½-inch-thick) veal shanks (about 3 pounds)
½ cup dry red wine
1 (14½-ounce) can diced tomatoes
1 (10½-ounce) can beef consommé
2 teaspoons fresh rosemary
1 teaspoon chopped fresh thyme
1 bay leaf
¼ cup chopped flat-leaf parsley
2 large garlic cloves, pressed
1 teaspoon grated lemon rind
4 cups cooked polenta
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add celery and next 3 ingredients; sauté 3 minutes or until tender. Transfer vegetables to a 6-quart slow cooker.
• Combine flour, ½ teaspoon salt, and pepper in a large shallow dish. Dredge veal shanks in flour mixture.
• Heat remaining 1 tablespoon oil in skillet. Add veal shanks; cook 3 to 4 minutes on each side or until browned. Place shanks on top of vegetables in slow cooker. Add wine, next 5 ingredients, and remaining ¼ teaspoon salt to slow cooker; cover and cook on LOW 9 hours or until tender (meat should fall off bone). Remove veal shanks from slow cooker. Keep warm. Remove and discard bay leaf.
• Transfer vegetable mixture to a large saucepan. Bring mixture to a boil; reduce heat, and simmer 15 minutes or until slightly thickened. Meanwhile, combine parsley, garlic, and lemon rind. Serve veal and sauce over polenta. Sprinkle evenly with parsley mixture. Makes 4 servings.
Slow-Cooker Size: 6-quart
Prep: 35 minutes
Cook: 9 hours
Quick Polenta
Making polenta doesn’t always have to be time-consuming. Make it quickly using instant polenta, located in the pasta and rice section of your local supermarket.
Lamb Tagine
1½ pounds boneless leg of lamb, trimmed and cubed
2 tablespoons honey
½ teaspoon ground cinnamon
½ to ¾ teaspoon pepper
¼ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon saffron threads, crushed
1 (10½-ounce) can beef consommé
1½ cups frozen pearl onions, thawed and drained
½ cup bite-size dried pitted prunes, halved
2 tablespoons all-purpose flour
2 tablespoons water
Hot cooked couscous
¼ cup sesame seeds, toasted
• Place a nonstick skillet over medium-high heat until hot. Add lamb; sauté 5 minutes or until browned. Drain lamb, and place in a 3- or 4-quart slow cooker; stir in honey and next 6 ingredients.
• Cover and cook on HIGH 3 hours or on LOW 6 hours. Add onions and prunes. Cover and cook 1 more hour.
• Combine flour and water in a bowl; stir with a whisk until blended. Add to slow cooker.
• Cover and cook on HIGH 5 minutes or until thickened. Serve over couscous; sprinkle with sesame seeds. Makes 4 servings.
Slow-Cooker Size: 3- or 4-quart
Prep: 10 minutes
Cook: 4 hours, 5 minutes or 7 hours, 5 minutes
Moroccan Flair
A tagine is a Moroccan dish slow-cooked with meat, fruit, and vegetables.
Rich flavors of honey, cinnamon, and saffron take you to another world.
Company’s Coming
Creamy Lamb Curry
2½ pounds boneless leg of lamb, trimmed and cut into 1½-inch pieces
3 tablespoons vegetable oil, divided
1 cup small onion, chopped
2 garlic cloves, minced
1 tablespoon minced fresh ginger
2 bay leaves
1 (1-inch) cinnamon stick
1 teaspoon salt
2 teaspoons curry powder
2 teaspoons ground coriander
1 teaspoon ground cumin
½ teaspoon ground turmeric
⅛ teaspoon ground allspice
1 (13.5-ounce) can coconut milk
1 (14½-ounce) can diced tomatoes, undrained
½ cup plain yogurt
2 tablespoons chopped fresh mint
Hot cooked basmati rice
Toppings: chopped peanuts, raisins, toasted coconut, sliced green onions
• Brown half of lamb in 1 tablespoon hot oil in a large nonstick skillet over medium-high heat. Place cooked lamb in a 4-quart slow cooker. Brown remaining half of lamb in 1 more tablespoon hot oil; add to slow cooker.
• Add remaining 1 tablespoon oil to skillet; sauté onion, garlic, and ginger in hot oil 5 minutes or until tender. Add onion mixture to slow cooker. Add bay leaves and next 9 ingredients to slow cooker, stirring well.
• Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 5 hours. Remove and discard bay leaves and cinnamon stick. Stir in yogurt and mint. Serve over hot cooked rice with desired toppings. Makes 6 servings.
Slow-Cooker Size: 4-quart
Prep: 30 minutes
Cook: 6 hours
Test Kitchen Secret
You can buy lamb stew meat, but a lamb roast you cut yourself will be leaner and more flavorful.
Quick Menu
• Basmati rice
• Raita (yogurt and fruit salad)
• Indian flat bread
Editor’s Favorite • 15 Minutes or Less to Prep
Thai-Style Ribs
3½ pounds pork baby back ribs, racks cut in half
1 (11.5-ounce) can frozen orange- pineapple-apple juice concentrate, thawed and undiluted (we tested with Welch’s)
¾ cup soy sauce
¼ cup creamy peanut butter
¼ cup minced fresh cilantro
2 tablespoons minced fresh ginger
1 garlic clove, pressed
2 teaspoons sugar
Garnish: fresh cilantro sprigs
• Place ribs in a large shallow dish or zip-top freezer bag.
• Combine juice concentrate and next 6 ingredients in a small bowl with a wire whisk. Reserve ¾ cup mixture in refrigerator for dipping. Pour remaining mixture evenly over ribs; cover or seal, and chill 8 hours, turning occasionally.
• Remove ribs from marinade, discarding marinade. Place 1 rack of ribs in bottom of a 6-quart slow cooker; stand remaining rib racks on their sides around edges of slow cooker. Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 5 hours.
• Microwave reserved ¾ cup sauce in a 1-cup glass measure at HIGH 1 to 1½ minutes or until thoroughly heated, stirring once. Serve with ribs. Garnish, if desired. Makes 2 to 4 servings.
Slow-Cooker Size: 6-quart
Prep: 10 minutes
Cook: 6 hours
Other: 8 hours
Stand Your Ribs
Standing these ribs along the sides of your slow cooker gives them direct contact with heat, so they'll have crispy brown edges like ribs that have smoked for hours.
These ribs marinate all night and then slow-cook all day to get their incredible flavor.
Editor’s Favorite • Big Batch
Spicy-Sweet Ribs and Beans
2 (16-ounce) cans pinto beans, drained
4 pounds country-style pork ribs, trimmed
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
1 medium onion, chopped
1 (10.5-ounce) jar red jalapeño pepper jelly
1 (18-ounce) bottle hickory-flavored barbecue sauce (we tested with Kraft Thick ‘n Spicy)
1 teaspoon green hot sauce (we tested with Tabasco)
• Place beans in a 5-quart slow cooker; set aside.
• Cut ribs apart; sprinkle with garlic powder, salt, and pepper. Place ribs on a broiling pan. Broil 5½ inches from heat 18 to 20 minutes or until browned, turning once. Add ribs to slow cooker, and sprinkle with onion.
• Combine jelly, barbecue sauce, and hot sauce in a saucepan; cook over low heat until jelly melts. Pour over ribs; stir gently.
• Cover and cook on HIGH 5 to 6 hours or on LOW 9 to 10 hours. Remove ribs. Drain bean mixture, reserving sauce. Skim fat from sauce. Arrange ribs over bean mixture; serve with sauce. Makes 8 servings.
Slow-Cooker Size: 5-quart
Prep: 30 minutes
Cook: 6 hours or 10 hours
Other: 20 minutes
Flavor Tip
Slow cookers don’t brown food, so here we broil the ribs for extra flavor before adding them to the pot.
Quick Menu
• Green salad with creamy Italian or Ranch-style dressing
• Cornbread
Company’s Coming • 15 Minutes or Less to Prep
Saucy Barbecue Ribs
4 pounds country-style pork ribs, trimmed
2 teaspoons salt, divided
1 medium onion, chopped
1 cup firmly packed light brown sugar
1 cup apple butter
1 cup ketchup
½ cup lemon juice
½ cup orange juice
1 tablespoon steak sauce (we tested with A1)
1 teaspoon coarse ground pepper
1 teaspoon minced garlic
½ teaspoon Worcestershire sauce
• Cut ribs apart; sprinkle 1 teaspoon salt evenly over ribs, and set aside.
• Stir together remaining 1 teaspoon salt, chopped onion, and remaining 9 ingredients until blended. Pour half of mixture into a 5- or 6-quart slow cooker. Place ribs in slow cooker; pour remaining mixture over ribs.
• Cover and cook on HIGH 6 to 7 hours. Makes 6 to 8 servings.
Slow-Cooker Size: 5- or 6-quart
Prep: 15 minutes
Cook: 7 hours
Make-Ahead Tip
Put these ribs on to cook before you leave for work, or cook them overnight and refrigerate until dinnertime. If you reheat in the microwave, use 50% power.
Dual Slow-Cooker Menu
• Texas toast
Serve this with Texas toast for soppin’ up the sauce.
Company’s Coming
Country Pork and Corn on the Cob
½ cup all-purpose flour
1½ teaspoons salt, divided
1 teaspoon pepper, divided
6 (5-ounce) bone-in center-cut pork chops (about ½-inch-thick)
2 to 3 tablespoons olive oil, divided
4 large garlic cloves, pressed
3 ears fresh corn, cut in half
1 (18-ounce) bottle honey smoke barbecue sauce (we tested with KC Masterpiece)
1 cup chicken broth
• Combine flour, 1 teaspoon salt, and ½ teaspoon pepper in a large zip-top freezer bag; add pork, tossing to coat.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Cook pork, in 2 batches, 2 minutes on each side or until browned, adding additional 1 tablespoon oil if needed.
• Place in a lightly greased 4½-quart slow cooker. Rub remaining 1 tablespoon oil and garlic evenly over corn. Sprinkle with remaining ½ teaspoon each salt and pepper; add to slow cooker. Combine barbecue sauce and broth; add to slow cooker.
• Cover and cook on LOW 4 hours or until meat is tender. Makes 6 servings.
Slow-Cooker Size: 4½-quart
Prep: 14 minutes
Cook: 4 hours
Substitution Tip
Substitute frozen ears of corn when fresh corn is out of season.
Using your favorite bottled barbecue sauce allows you to make this rustic farm dish in just a few easy steps.
15 Minutes or Less to Prep
Apple Cider Pork and Vegetables
4 small sweet potatoes, peeled and cut into ½-inch slices
1 (6-ounce) package dried mixed fruit
1 medium onion, thinly sliced
1 bay leaf
¾ teaspoon salt
½ teaspoon pepper
½ teaspoon dried rosemary, crushed
1½ pounds lean boneless pork, cut into 1-inch pieces
½ cup all-purpose flour
2 tablespoons vegetable oil
1 cup apple cider
• Place first 7 ingredients in a 5-quart slow cooker.
• Dredge pork in flour; brown in hot oil in a skillet over medium-high heat. Remove pork, reserving drippings in skillet. Place pork in cooker. Stir apple cider into reserved drippings; pour over pork.
• Cover and cook on LOW 6 to 8 hours or until pork and sweet potatoes are tender. Remove and discard bay leaf. Makes 4 servings.
Slow-Cooker Size: 5-quart
Prep: 15 minutes
Cook: 8 hours
Quick Menu
• Buttered broccoli spears
• Raisin bread toast
Editor’s Favorite • Southern Classic
Saucy Chipotle Barbecue Pork
2 teaspoons dry mustard
1 teaspoon salt
½ teaspoon ground red pepper
1 (4- to 5-pound) boneless pork butt roast, cut in half
2 tablespoons butter
1 large onion, chopped (about 2½ cups)
1 (18-ounce) bottle spicy original barbecue sauce (we tested with KC Masterpiece)
1 (12-ounce) bottle Baja chipotle marinade (we tested with Lawry’s)
Garnish: sliced green onions
• Rub first 3 ingredients evenly over pork. Melt butter in a large nonstick skillet over medium-high heat. Add pork; cook 10 minutes or until browned on all sides.
• Place onion and pork in a 5-quart slow cooker. Add barbecue sauce and marinade.
• Cover and cook on HIGH 7 hours or until pork is tender and shreds easily.
• Remove pork to a large bowl, reserving sauce; shred pork. Stir shredded pork into sauce. Serve as is, over a cheese-topped baked potato, in a sandwich, or over a green salad. Garnish, if desired. Makes 8 servings.
Slow-Cooker Size: 5-quart
Prep: 15 minutes
Cook: 7 hours
Saucy Solutions
This spicy barbecue pork recipe cooks up an ample amount of sauce—a delicious bonus for barbecue sauce lovers. Use it for dripping over a sandwich, dipping fries, or dressing baked potatoes.
Spicy barbecue sauce and chipotle marinade mingle to make this barbecue pack extra punch.
Big Batch • Editor’s Favorite
Easy Spanish Pork Dip Sandwiches
3 tablespoons garlic pepper
2 teaspoons salt
1 (4- to 5-pound) boneless pork butt roast, cut in half
¼ cup vegetable oil
¾ cup mojo criollo Spanish marinating sauce (we tested with La Lechonora Mojo Criollo)
2 (0.75-ounce) envelopes pork gravy mix
2 cups water
¼ cup white vinegar
2 bay leaves
1 medium-size sweet onion, thinly sliced
1 fresh Cuban bread loaf
• Sprinkle garlic pepper and salt evenly over roast. Cook roast in hot oil in a large skillet 2 minutes on each side or until lightly browned. Place in a 6-quart slow cooker, fat sides up.
• Combine Spanish marinating sauce and next 3 ingredients; pour over roast in slow cooker. Add bay leaves; top with sliced onion.
• Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 4 to 5 hours or until meat is tender and shreds easily. Remove and discard bay leaves.
• Remove pork and onion to a large bowl, reserving liquid; shred pork. Add 1 cup reserved liquid to shredded pork to moisten.
• Slice bread into 8 equal portions; slice each portion in half lengthwise. Place shredded pork on bottom bread slices; top with remaining bread slices.
• Spoon remaining reserved liquid into individual bowls for dipping. Makes 8 sandwiches.
Slow-Cooker Size: 6-quart
Prep: 20 minutes
Cook: 6 hours
Test Kitchen Secret
The secret ingredient in this recipe is the Spanish marinating sauce.
Comfort Food • Kids Love It!
Sausage ’n’ Tater Casserole
You can omit the ground red pepper for the “mild” members of your family.
1 (16-ounce) package hot ground pork sausage
1 onion, chopped (about 1 cup)
4 large garlic cloves, pressed
1 (10¾-ounce) can Southwest-style pepper Jack soup
1 (10¾-ounce) can cream of onion soup
1 (10¾-ounce) can Cheddar cheese soup
¼ teaspoon ground red pepper
1 (32-ounce) package frozen potato tots, partially thawed
• Cook first 3 ingredients in a large nonstick skillet, stirring until meat crumbles and is no longer pink. Stir in soups and pepper.
• Arrange half of potato tots in a lightly greased 5-quart slow cooker. Spread meat mixture evenly over potato tot layer. Arrange remaining potato tots evenly over meat layer.
• Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 4½ hours or until edges are golden. Makes 6 servings.
Slow-Cooker Size: 5-quart
Prep: 12 minutes
Cook: 5 hours, 30 minutes
What a Surprise!
Even folks who don’t care for potato tots enjoy this tasty concoction. Your whole family will gobble it up.
This is comfort food for the kid in all of us.
Southern Classic
Spicy Sausage Grits
2 cups uncooked regular grits
2 (14-ounce) cans chicken broth
2 cups heavy whipping cream
1 (10¾-ounce) can Cheddar cheese soup
1 jalapeño pepper, minced
2 cups frozen whole kernel corn, thawed
1½ teaspoons salt
1½ teaspoons hot sauce
½ pound hot smoked sausage, sliced (we tested with Hillshire Farms)
3 tablespoons butter
• Combine first 8 ingredients in a 4-quart slow cooker. Stir in sausage.
• Cover and cook on LOW 4½ hours or until thickened, stirring once after 3 hours. Stir in butter, and serve immediately. Makes 6 servings.
Slow-Cooker Size: 4-quart
Prep: 10 minutes
Cook: 4 hours, 30 minutes
Sausage Substitution Tip
Use andouille sausage or regular smoked sausage if you find the hot smoked sausage too spicy.
With a spicy blend of sausage, corn, and creamy cheese grits, you can’t go wrong serving this great version of a Southern classic to your non-Southern guests.
Comfort Food • 15 Minutes or Less to Prep
Creole Sausage with Rice and Beans
1 (16-ounce) package smoked sausage, sliced
2 (10-ounce) cans diced tomatoes with green chiles
3½ cups fat-free, less-sodium chicken broth
2 teaspoons Creole seasoning
1½ cups uncooked converted long-grain rice
2 (15-ounce) cans red beans, rinsed and drained
• Cook sausage in a large skillet over medium heat 5 minutes or until browned; drain. Place sausage in a 4-quart slow cooker; stir in tomatoes and next 3 ingredients.
• Cover and cook on LOW 3½ hours. Stir in beans. Cover and cook on HIGH 30 minutes or until thoroughly heated. Makes 8 servings.
Slow-Cooker Size: 4-quart
Prep: 8 minutes
Cook: 4 hours
Hold the Beans
This dish works just as well without the beans, if you’d rather leave them out.
Six simple ingredients pack lots of flavor in this hearty dish.
Roasted Chicken with Vegetables
3 quarts water
1 tablespoon salt
1 (3½- to 4-pound) whole chicken, cut in half
2 tablespoons butter, softened
2 tablespoons lemon pepper
2 carrots, coarsely chopped
2 celery ribs, coarsely chopped
1 medium onion, coarsely chopped
1 lemon, quartered
2 garlic cloves, halved
1 cup chicken broth
• Combine water and salt in a large bowl; add chicken. Cover and chill 8 hours.
• Drain chicken; rinse with cold water, and pat dry. Spread softened butter evenly over chicken skin. Sprinkle evenly with lemon pepper. Place chicken halves on a small wire rack in a 5-quart slow cooker. Arrange carrots and next 4 ingredients around chicken. Pour broth over all ingredients.
• Cover and cook on HIGH 3½ hours or until a thermom- eter inserted into thigh registers 180°. Makes 4 servings.
Slow-Cooker Size: 5-quart
Prep: 17 minutes
Cook: 3 hours, 30 minutes
Other: 8 hours
Make-Ahead Tip
Bone and chop this chicken, and it’s a tender and tasty make-ahead for other recipes that call for chopped cooked chicken.
Brining (soaking in salty water) makes chicken extra juicy and tender.
Comfort Food
Easy Chicken Cassoulet
8 skinned and boned chicken thighs (about 1¾ pounds)
3 tablespoons olive oil, divided
1 (8-ounce) package sliced fresh mushrooms
2 teaspoons minced fresh rosemary
½ cup vermouth
4 (16-ounce) cans navy beans, drained and rinsed
1 cup shredded Parmesan cheese
1 cup coarse soft French breadcrumbs, toasted and divided
½ teaspoon salt
½ teaspoon pepper
1 (12-ounce) jar mushroom gravy (we tested with Heinz Homestyle Rich Mushroom Gravy)
• Brown chicken in 1 tablespoon hot oil in a large skillet over medium-high heat 5 minutes on each side. Remove chicken from skillet, and place in a 4-quart slow cooker.
• Add remaining 2 tablespoons oil to skillet. Add mushrooms and rosemary; sauté 3 minutes. Stir in vermouth, and cook 5 minutes. Spoon mushrooms over chicken. Add 2 cans navy beans to slow cooker. Sprinkle with ½ cup cheese, ½ cup breadcrumbs, salt, and pepper; drizzle with gravy. Add remaining 2 cans beans and remaining ½ cup Parmesan cheese.
• Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 5 hours. Sprinkle with remaining breadcrumbs. Makes 4 to 6 servings.
Slow-Cooker Size: 4-quart
Prep: 20 minutes
Cook: 6 hours
Test Kitchen Secret
A slow-cooker cassoulet tends to be thinner than a traditional cassoulet because the juices don’t evaporate. Serve it with toasted French bread to enjoy all the robust juices.
Company’s Coming
Mu Shu Chicken Wraps
1 medium onion, diced
2 pounds skinned and boned chicken thighs
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon sesame or vegetable oil
¾ cup hoisin sauce
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons rice wine
¼ teaspoon ground ginger
8 (6-inch) flour tortillas
3 cups shredded napa cabbage
½ cup thinly sliced green onions
• Place onion in a 3- or 4-quart slow cooker.
• Sprinkle chicken evenly with salt and pepper.
• Brown chicken 2 to 3 minutes on each side in hot oil in a large skillet over medium-high heat. Remove skillet from heat, and place chicken on top of onion in slow cooker.
• Whisk together hoisin sauce and next 4 ingredients; pour over chicken. Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 5 hours. Shred chicken in cooker with fork.
• Top each tortilla evenly with cabbage, chicken, and green onions. Fold bottom edge of each tortilla in to hold filling; roll tortilla crosswise, and, if desired, secure with wooden picks or parchment paper. Makes 8 servings.
Slow-Cooker Size: 3- or 4-quart
Prep: 11 minutes
Cook: 6 hours
Appetizer Option
Wrap the spicy chicken mixture in lettuce or cabbage leaves to serve as appetizers.
Package these tasty wraps in parchment paper for an upscale bistro experience.
Kid's Love It!
Shredded Barbecue Chicken
1½ pounds skinned and boned chicken thighs
1 tablespoon olive oil
1 cup ketchup
¼ cup dark brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon yellow mustard
1 teaspoon ground red pepper
½ teaspoon garlic salt
6 hamburger buns
Dill pickle slices
• Brown chicken 4 minutes on each side in 1 tablespoon hot oil in a large skillet over medium-high heat. Remove from heat, and place in a 4-quart slow cooker.
• Combine ketchup and next 6 ingredients. Pour over chicken.
• Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 5 to 6 hours. Remove chicken from sauce; shred chicken. Stir shredded chicken into sauce. Spoon mixture evenly onto buns, and top with pickle slices. Makes 6 servings.
Slow-Cooker Size: 4-quart
Prep: 22 minutes
Cook: 7 hours
Serving Suggestion
Spoon this saucy chicken over a crisp green salad or a baked potato instead of a bun, if you’d like.
Serve with golden fries and a little bowl of ketchup for dunking the fries.
Company’s Coming
Loaded Jambalaya
¾ pound skinned and boned chicken thighs, cut into 1-inch pieces
¾ pound skinned and boned chicken breasts, cut into 1-inch pieces
1 teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon ground red pepper
2 tablespoons vegetable oil
1 large onion, chopped (about 2 cups)
1 large green bell pepper, chopped
2 celery ribs, chopped
4 garlic cloves, minced
1 (14½-ounce) can diced tomatoes, undrained
½ pound fully cooked ham, cut into ½-inch pieces
1 (14-ounce) can chicken broth
2 (3.5-ounce) bags boil-in-bag rice
1 pound medium-size fresh shrimp
½ cup chopped green onions
2 tablespoons chopped fresh parsley
1 tablespoon hot sauce (we tested with Frank’s Hot Sauce)
• Sprinkle chicken evenly with salt, black pepper, and red pepper.
• Heat oil in a large skillet over high heat. Add chicken; cook 4 to 5 minutes, stirring occasionally, or until browned. Spoon chicken into a 5-quart slow cooker.
• Add onion and next 3 ingredients to skillet; sauté 4 minutes or until tender. Transfer to slow cooker. Add tomatoes, ham, and broth to slow cooker.
• Cover and cook on LOW 5 hours. Meanwhile, cook rice according to package directions. Set aside.
• Peel shrimp, and devein, if desired. Stir shrimp, cooked rice, and remaining ingredients into slow cooker. Cover and cook on HIGH 15 minutes or until shrimp turn pink. Makes 4 to 6 servings.
Slow-Cooker Size: 5-quart
Prep: 25 minutes
Cook: 5 hours, 15 minutes
Lid Tip
If you prefer a thicker jambalaya, leave the lid off while cooking the shrimp during the last 15 minutes to concentrate the juices.
Kids Love It!
Chicken-and-Wild Rice Hot Dish
4 skinned and boned chicken breasts (about 2 pounds)
1 cup chopped onion
1 cup chopped celery
5 garlic cloves, pressed
2 (6-ounce) packages uncooked long-grain and wild rice mix (we tested with Uncle Ben’s)
2 (14-ounce) cans chicken broth with roasted garlic
2 (10¾-ounce) cans cream of mushroom soup
1 (8-ounce) package sliced fresh mushrooms
1 (8-ounce) can sliced water chestnuts, drained
1 cup chopped walnuts, toasted
2 tablespoons butter
• Brown chicken in a lightly greased large nonstick skillet over medium-high heat; remove from pan, and cut into ½-inch pieces. Add onion, celery, and garlic to pan; sauté 3 to 4 minutes or until tender.
• Combine rice mix and remaining 6 ingredients in a 5-quart slow cooker. Stir in chicken and vegetables.
• Cover and cook on LOW 4 hours or until rice is tender and liquid is absorbed. Makes 6 servings.
Slow-Cooker Size: 5-quart
Prep: 15 minutes
Cook: 4 hours
Quick Menu
• Steamed carrots
• Green salad
With an earthy blend of wild rice, mushrooms, and walnuts, this is a great casserole to serve the family on a cool autumn evening.
Editor’s Favorite
Buffalo Chicken Tender Salad
1½ pounds chicken tenderloins
1¼ cups buffalo wing sauce (we tested with Moore's)
1 (10-ounce) package torn romaine lettuce
1 pint cherry tomatoes, cut in half
5 bacon slices, cooked and crumbled
¾ cup julienne carrot
½ cup sliced celery
2 ounces blue cheese, crumbled
1 cup refrigerated blue cheese dressing (we tested with Naturally Fresh)
• Combine chicken and buffalo wing sauce in a 3-quart slow cooker.
• Cover and cook on HIGH 3 hours.
• Combine lettuce and next 5 ingredients in a large bowl. Divide evenly among serving plates. Top with cooked chicken. Drizzle evenly with dressing. Makes 4 servings.
Slow-Cooker Size: 3-quart
Prep: 20 minutes
Cook: 3 hours
Saucy Matters
To enjoy the full flavor potential of this salad, we suggest a buffalo sauce that has a nice spice without overpowering heat.
Here’s the nonmessy way to enjoy the taste of buffalo chicken.
Comfort Food
Chicken and Rice Casserole
1 (6.2-ounce) package fast cooking long-grain and wild rice mix
2 tablespoons butter
1 medium onion, chopped
2 celery ribs, chopped
3 cups chopped cooked chicken
3 cups (12 ounces) shredded colby-Jack cheese blend, divided
1 (10¾-ounce) can cream of mushroom soup
1 (8-ounce) container sour cream
½ cup milk
½ teaspoon salt
½ teaspoon pepper
1 cup crushed round buttery crackers
• Prepare rice mix according to package directions.
• Meanwhile, melt butter in a large skillet over medium-high heat; add onion and celery. Sauté 4 minutes or until tender.
• Combine rice, sautéed vegetables, chicken, 2 cups cheese, and next 5 ingredients; spoon into a lightly greased 5-quart slow cooker.
• Cover and cook on LOW 4½ hours. Combine remaining 1 cup cheese and cracker crumbs; sprinkle over casserole.
• Cover and cook on LOW 30 more minutes. Makes 6 servings.
Slow-Cooker Size: 5-quart
Prep: 18 minutes
Cook: 5 hours
Chicken Choices
Rather than cooking and chopping chicken, use the meat from a deli-roasted chicken. It will yield just enough for this recipe.
Quick Menu
• Spinach salad
• Soft breadsticks
Crunchy topping from a slow cooker? You bet— with this last-minute cracker trick!
Editor’s Favorite • Company’s Coming
Chicken Enchiladas
3 cups chopped cooked chicken
2 cups (8 ounces) shredded Monterey Jack cheese with peppers
1 (4.5-ounce) can chopped green chiles
½ cup sour cream
⅓ cup chopped fresh cilantro
8 (8-inch) flour tortillas
1 (8-ounce) container sour cream
1 (8-ounce) bottle green taco sauce
1 cup (4 ounces) shredded Monterey Jack cheese with peppers
Toppings: chopped tomato, chopped avocado, sliced green onions, sliced ripe olives, chopped fresh cilantro
• Stir together first 5 ingredients. Spoon chicken mixture evenly down center of tortillas, and roll up. Arrange, seam sides down, in a lightly greased 6-quart slow cooker, stacking tortillas, if needed.
• Stir together sour cream and taco sauce; spoon over enchiladas. Cover and cook on LOW 4½ hours. Remove lid, and sprinkle enchiladas with 1 cup cheese.
• Cover and cook on LOW 15 more minutes or until cheese melts. Serve with desired toppings. Makes 8 enchiladas.
Slow-Cooker Size: 6-quart
Prep: 18 minutes
Cook: 4 hours, 45 minutes
Quick Menu
• Refried beans
• Tortilla chips
Enchiladas are supereasy in the slow cooker. Melting cheese over the top at the last minute and adding colorful toppings dress them for company.
Quick & Easy
Chicken Burritos
2 cups chopped cooked chicken
1 (1.25-ounce) package taco seasoning mix
1 (16-ounce) can refried beans
8 (8-inch) flour tortillas
1 (8-ounce) package shredded sharp Cheddar cheese
3 plum tomatoes, chopped
½ cup minced onion
Salsa verde
• Place chicken and seasoning mix in a large zip-top freezer bag; seal and shake to coat chicken.
• Spread beans evenly over tortillas. Top each with chicken, cheese, tomato, and onion; roll up. Wrap each burrito in aluminum foil; place in a 5- or 6-quart slow cooker.
• Cover and cook on HIGH 2 hours. Serve with salsa verde. Makes 8 burritos.
Slow-Cooker Size: 5- or 6-quart
Prep: 20 minutes
Cook: 2 hours
Salsa Sub
Any type of salsa can be substituted for salsa verde, which is a green salsa made from tomatillos.
Quick Menu
• Spanish rice
• Fresh honeydew wedges
Burritos steam in individual foil packets for easy serving and sealed-in flavor.
Editor’s Favorite
Chicken Lasagna Florentine
1 (10-ounce) package frozen chopped spinach, thawed
2 cups chopped roasted chicken
1 (10¾-ounce) can cream of chicken and mushroom soup, undiluted
1 (10¾-ounce) can cream of onion soup, undiluted
1 (8-ounce) container sour cream
1 cup milk
1 (8-ounce) package sliced fresh mushrooms, chopped
½ teaspoon pepper
¼ teaspoon salt
3½ cups (14 ounces) shredded colby-Jack cheese blend, divided
9 uncooked lasagna noodles
1 cup freshly shredded Parmesan cheese
½ cup chopped pecans
• Drain spinach well, pressing between paper towels to remove excess moisture.
• Stir together spinach, chicken, and next 7 ingredients in a large bowl; stir in 2 cups colby-Jack cheese.
• Arrange 3 uncooked noodles in a lightly greased 5-quart slow cooker, breaking noodles as necessary to fit in slow cooker. Spread one-third of chicken mixture over noodles; sprinkle with ½ cup colby-Jack cheese. Repeat layers twice. Sprinkle with Parmesan cheese and pecans.
• Cover and cook on LOW 3½ to 4 hours or until noodles are done. Let stand 10 minutes before serving. Makes 6 to 8 servings.
Slow-Cooker Size: 5-quart
Prep: 25 minutes
Cook: 4 hours
Other: 10 minutes
Shortcut
Use any cooked chicken you have on hand—we prefer using a rotisserie chicken because it’s extra tasty.
Indulge in this cheesy no-fuss lasagna recipe that layers uncooked noodles.
Editor’s Favorite
Creole Chicken and Okra with Red Beans
4 cups shredded deli-roasted chicken
3 cups frozen cut okra, thawed
2 (10-ounce) bags frozen seasoning blend, thawed
2 (16-ounce) cans red beans, drained
1 (14½-ounce) can diced tomatoes
1 jalapeño pepper, minced
2 garlic cloves, minced
1½ teaspoons Creole seasoning
2 teaspoons hot sauce
• Combine first 8 ingredients in a 5- or 6-quart slow cooker.
• Cover and cook on LOW 5 hours. Stir in hot sauce before serving. Makes 8 servings.
Slow-Cooker Size: 5- or 6-quart
Prep: 17 minutes
Cook: 5 hours
Test Kitchen Secret
A typical rotisserie chicken yields 3 to 4 cups chopped cooked chicken. Buy a chicken on the large side, at least 2½ pounds, to make sure to get the 4 cups needed for this recipe.
Serve this dish over white or brown rice for a warming one-dish dinner. Pass extra hot sauce for added spice.
Comfort Food
Sausage-and-White Bean Cassoulet
2 (16-ounce) cans great Northern beans, undrained
1 (28-ounce) can diced tomatoes, undrained
1 (14-ounce) package smoked turkey sausage, sliced
¾ cup vegetable broth
3 medium carrots, sliced
1 cup frozen chopped onion, thawed
2 garlic cloves, minced
½ teaspoon salt
½ teaspoon dried thyme
¼ teaspoon pepper
1 bay leaf
½ cup fine, dry breadcrumbs
¼ cup freshly grated Parmesan cheese
• Combine first 11 ingredients in a 5-quart slow cooker.
• Cover and cook on LOW 8 hours or until vegetables are tender. Remove and discard bay leaf.
• Stir in breadcrumbs. Sprinkle each serving with Parmesan cheese before serving. Makes 6 servings.
Slow-Cooker Size: 5-quart
Prep: 10 minutes
Cook: 8 hours
Quick Menu
• Tossed green salad
• Vinaigrette
Comfort Food • Kids Love It!
Cheesy Chicken Casserole
4 cups shredded cooked chicken
1 (10¾-ounce) can chicken and mushroom soup
1 (8-ounce) container sour cream
¼ teaspoon pepper
1 (8-ounce) block sharp Cheddar cheese, shredded and divided
25 round buttery crackers, coarsely crushed
• Stir together first 4 ingredients and 1½ cups cheese; spoon into a lightly greased 3-quart slow cooker. Cover and cook on LOW 3 hours.
• Combine remaining cheese and cracker crumbs; sprinkle over casserole. Cover and cook on LOW 1 more hour. Let stand 5 minutes before serving. Makes 4 to 6 servings.
Slow-Cooker Size: 3-quart
Prep: 16 minutes
Cook: 4 hours
Other: 5 minutes
Quick Menu
• Steamed carrots
• Green beans
This simple casserole pleases even the pickiest eater.
Comfort Food
Spanish-Style Lentils and Rice
1 cup dried lentils
1 cup uncooked long-grain rice (we tested with Uncle Ben’s)
1 medium onion, chopped
1 medium-size green bell pepper, chopped
2 (14-ounce) cans chicken broth
1 (10-ounce) can diced tomatoes and green chiles
1 teaspoon salt
1 teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon garlic powder
1½ cups (6 ounces) shredded sharp Cheddar cheese
• Place lentils in a 4-quart slow cooker. Cover with water 2 inches above lentils; let soak 8 hours. Drain and rinse; return lentils to slow cooker. Add rice and next 8 ingredients.
• Cover and cook on LOW 4 hours or until lentils and rice are tender. Stir in cheese and serve immediately. Makes 6 to 8 servings.
Slow-Cooker Size: 4-quart
Prep: 8 minutes
Cook: 4 hours
Other: 8 minutes
Serving Tip
This dish starts to thicken as it sets. For best consistency and flavor, serve immediately.
This protein-packed dish is 100 percent comfort food in every sense. With Cheddar cheese and spicy diced tomatoes, it makes for a well-rounded meal.
Comfort Food
Polenta-and-Mushroom Alfredo Lasagna
2 (3.5-ounce) packages fresh shiitake mushrooms
1 (8-ounce) package sliced fresh mushrooms
1 medium onion, cut in half crosswise and sliced vertically
3 tablespoons olive oil
2 (16-ounce) jars Alfredo sauce (we tested with Classico)
¼ cup dry white wine
½ teaspoon freshly ground pepper
¼ teaspoon ground nutmeg
2 (17-ounce) tubes pesto-flavored or plain polenta, cut into ½-inch slices (we tested with Marjon Basil and Garlic Polenta)
1 cup freshly grated Parmesan cheese
• Remove and discard stems from shiitake mushrooms; thinly slice mushrooms. Sauté mushrooms and onion in hot oil in a large skillet over medium-high heat until onion is tender and liquid is absorbed.
• Whisk together Alfredo sauce, wine, pepper, and nutmeg; stir into mushroom mixture. Spread 3 tablespoons mushroom mixture in a 6-quart slow cooker. Layer one-third of polenta slices over sauce. Sprinkle ½ cup Parmesan cheese over polenta; top with half of remaining mushroom mixture. Layer one-third of polenta slices and remaining half of mushroom mixture; top with remaining one-third of polenta slices. Sprinkle with remaining ½ cup Parmesan cheese.
• Cover and cook on LOW 4 hours or until set. Remove lid, and let lasagna stand 15 minutes before serving. Makes 6 servings.
Slow-Cooker Size: 6-quart
Prep: 22 minutes
Cook: 4 hours
Other: 15 minutes
Saucy Matters
You’ll fool guests into thinking you’ve spent hours in the kitchen making your own Alfredo sauce when you use jarred sauce in this classy dish.
Quick Menu
• Grilled Italian sausage
• Caesar salad
This recipe is versatile enough to be a main dish or a side dish.