Your Favorite Slow Cooker Recipes

Slow Cooker Chronicles

November 14, 2011 at 4:39 pm
by Heather Eng

slow cookerAs a slow cooker newbie, I’ve really enjoyed experimenting with my crock-pot and learning from my successes and failures. But what’s been equally fun is hearing the great concoctions all of you are making in your crocks. Every week, on our Facebook slow cooker chats, you’ve inspired me with your favorite recipes–so much so, that I’m always starving by the end of them! Here are some of the tastiest ones from the past few weeks:

Heather’s Lasagna Soup: Combine 1 cup beef broth, 5 cups water, 2 lb cooked ground beef, 1 can tomato paste, 1 can tomato sauce, 1 chopped zucchini, 1 chopped green pepper, 1 chopped medium onion, chopped garlic (to taste). Season with basil, thyme and bay leaf. Add pasta 30-45 minutes before serving.

Margaret’s Cowboy Stew: Layer 1.5-2 lbs beef cubes, 1 thinly sliced onion, 5 or 6 potatoes (washed and cut into slightly larger than bite-size pieces), 1 large can and 1 regular-sized can baked beans and 1/2 cup barbecue sauce. Cook for a minimum of 8 hours on low.

Amy’s Apple Chops: Pour half a jar of apple butter on the bottom of the slow cooker bowl, place boneless pork chops on top and cover with remaining apple butter. Then add a layer of Sweet Baby Ray’s barbecue sauce. Cover and cook on low for about 6 hours.

Kris’ Chicken Italian: Combine chicken breasts, sliced onions, sliced peppers, sliced mushrooms, a small can of diced tomatoes, a large can crushed tomatoes, a small can tomato sauce and a little salt, pepper and Italian seasoning into slow cooker bowl. Cover and cook. Serve over any type of pasta.

Kendall’s Corned Beef: Combine a few sliced onions, small red and Yukon gold potatoes, carrots, celery, Dijon mustard and brown sugar on top of meat with 2 tablespoons pickling spice. Slow cook in Guinness Extra Stout for 10+ hours on low.

Heather’s Buffalo Chicken: Put 3-4 chicken breasts in slow cooker bowl with 1/4 cup butter or margarine and about 1/4-1/3 cup Frank’s buffalo sauce. Cook on high 4-6 hours. Remove chicken, shred. Return to sauce, stir. Make a dip or serve on sandwiches.

What are your favorite slow cooker recipes? Share them below, or join us on Facebook every Wednesday at 1 p.m. to chat about slow cooking with our associate food editor and slow cooker expert, Michael Tyrrell.

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Categories: Food & Recipes, Slow Cooker Chronicles
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