Posts Tagged ‘slow cooker’


Slow-Cooked Savory Cheese Soup

3 cans (14-1/2 ounces each) chicken broth
1 small onion, chopped
1 large carrot, chopped
1 celery rib, chopped
1/4 cup chopped sweet red pepper
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup all-purpose flour
1/3 cup cold water
1 package (8 ounces) cream cheese, cubed and softened
2 cups (8 ounces) shredded cheddar cheese
1 can (12 ounces) beer, optional
Optional Toppings: croutons, popcorn, crumbled cooked bacon, sliced green onions

In a 3-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 7-8 hours.

Combine flour and water until smooth; stir into soup. Cover and cook on high 30 minutes longer or until soup is thickened.

Stir in cream cheese and cheddar cheese until blended. Stir in beer if desired. Cover and cook on low until heated through. Serve with desired toppings. Yield: 6-8 servings.

Recipe found here: Slow-Cooked Savory Cheese Soup

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Coffee-Braised Short Ribs

4 pounds bone-in beef short ribs
1-1/2 teaspoons salt, divided
1 teaspoon ground coriander
1/2 teaspoon pepper
2 tablespoons olive oil
1-1/2 pounds small red potatoes, cut in half
1 medium onion, chopped
1 cup reduced-sodium beef broth
1 whole garlic bulb, cloves separated, peeled and slightly crushed
4 cups strong brewed coffee
2 teaspoons red wine vinegar
3 tablespoons butter

Sprinkle ribs with 1 teaspoon salt, coriander and pepper. In a large skillet, brown ribs in oil in batches. Using tongs, transfer ribs to a 6-qt. slow cooker. Add potatoes and onion.

Add broth to the skillet, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in garlic and remaining salt; add to slow cooker. Pour coffee over top. Cover and cook on low for 6-8 hours or until meat is tender.

Remove ribs and potatoes to a serving platter; keep warm. Strain cooking juices into a small saucepan; skim fat. Bring to a boil; cook until liquid is reduced by half. Stir in vinegar. Remove from the heat; whisk in butter. Serve with ribs and potatoes. Yield: 8 servings.

Recipe found here: Coffee-Braised Short Ribs

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Slow Cooker Mushroom Chicken & Peas

Slow Cooker Mushroom Chicken & Peas

4 boneless skinless chicken breast halves (6 ounces each)
1 envelope onion mushroom soup mix
1 cup water
1/2 pound sliced baby portobello mushrooms
1 medium onion, chopped
4 garlic cloves, minced
2 cups frozen peas, thawed

Place chicken in a 3-qt. slow cooker. Sprinkle with soup mix, pressing to help seasonings adhere. Add water, mushrooms, onion and garlic.

Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer inserted in chicken should read at least 165°). Stir in peas; cook, covered, 10 minutes longer or until heated through. Yield: 4 servings.

Recipe found here: Slow Cooker Mushroom Chicken & Peas

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Slow-Roasted Chicken with Vegetables

Slow-Roasted Chicken with Vegetables

2 medium carrots, halved lengthwise and cut into 3-inch pieces
2 celery ribs, halved lengthwise and cut into 3-inch pieces
8 small red potatoes, quartered
3/4 teaspoon salt, divided
1/8 teaspoon pepper
1 medium lemon, halved
2 garlic cloves, crushed
1 broiler/fryer chicken (3 to 4 pounds)
1 tablespoon dried rosemary, crushed
1 tablespoon lemon juice
1 tablespoon olive oil
2-1/2 teaspoons paprika

Place carrots, celery and potatoes in a 6-qt. slow cooker; toss with 1/4 teaspoon salt and pepper.

Place lemon halves and garlic in chicken cavity. Tuck wings under chicken; tie drumsticks together.

Place chicken over vegetables in slow cooker, breast side up. Mix rosemary, lemon juice, oil, paprika and remaining salt; rub over chicken.

Cook, covered, on low 6-8 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°; and vegetables are tender.

Remove chicken to a serving platter; tent with foil. Let stand 15 minutes before carving. Serve with vegetables. Yield: 6 servings.

Recipe found here: Slow-Roasted Chicken with Vegetables

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Slow Cooker French Toast Casserole

Slow Cooker French Toast Casserole

1 loaf white bread, cut into 1-inch cubes
8 eggs
1 1/2 cups milk
1/2 cup cream
1/4 cup maple syrup
Zest of 1 orange
1/2 cup toasted walnuts
3 tablespoons butter, cut into cubes
Nonstick cooking spray
Maple syrup and bananas, for serving

Place bread cubes on a baking sheet and toast in the oven for 8-10 minutes or until golden brown. Remove from oven and cool.

In a large bowl, whisk together eggs, milk, cream, maple syrup and orange zest. Add in the toasted bread cubes and toss in the egg mixture. Add in walnuts.

Line the crock of a slow cooker with aluminum foil and spray with nonstick cooking spray. Pour the bread and egg mixture into the slow cooker and dot the top with the cubed butter.

Cook on high for 3 hours or low for 5.

Recipe found here: Slow Cooker French Toast Casserole

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Barbecued Pork Chop Supper

Barbecued Pork Chop Supper

6 small red potatoes, cut into quarters
6 medium carrots, cut into 1-inch pieces
8 bone-in pork loin or rib chops (1/2 inch thick and 8 ounces each)
1 teaspoon salt
1/4 teaspoon pepper
1 bottle (28 ounces) barbecue sauce
1 cup ketchup
1 cup cola
2 tablespoons Worcestershire sauce

Place potatoes and carrots in a 5-qt. slow cooker. Top with pork chops. Sprinkle with salt and pepper. In a small bowl, combine the barbecue sauce, ketchup, cola and Worcestershire sauce; pour over chops.

Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Yield: 8 servings.

Recipe found here: Barbecued Pork Chop Supper

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Slow Cooker Pork Chops

Slow Cooker Pork Chops

3/4 cup all-purpose flour, divided
1/2 teaspoon ground mustard
1/2 teaspoon garlic pepper blend
1/4 teaspoon seasoned salt
4 boneless pork loin chops (4 ounces each)
2 tablespoons canola oil
1 can (14-1/2 ounces) chicken broth

In a large resealable plastic bag, combine 1/2 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and shake to coat. In a large skillet, brown chops in oil on both sides
Transfer to a 5-qt. slow cooker. Place remaining flour in a small bowl; whisk in broth until smooth. Pour over chops. Cover and cook on low for 3-4 hours or until meat is tender.

Remove pork to a serving plate and keep warm. Whisk cooking liquid until smooth; serve with pork. Yield: 4 servings.

Recipe found here: Slow Cooker Pork Chops

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