101 Slow-Cooker Recipes (7 page)

Just Peachy Cider

Jennie Gist
Gooseberry Patch

We ran across this little farm stand with all varieties of cider...bing cherry, peach and cinnamon apple. Yum!

4 5-1/2 oz. cans peach nectar

2 c. apple cider

3/4 t. pumpkin pie spice

4 slices orange

In a slow cooker, combine nectar, juice and spice; top with orange slices. Cover and cook on low setting for 4 to 6 hours. Stir before serving. Serves 4.

Lemon-Poppy Seed Cake

Rogene Rogers
Bemidji, MN

An upside-down cake that makes its own custard-like topping...yum!

15.8-oz. lemon-poppy seed bread mix

1 egg, beaten

8-oz. container sour cream

1-1/4 c. water, divided

1 T. butter

1/2 c. sugar

1/4 c. lemon juice

Combine bread mix, egg, sour cream and 1/2 cup water in a mixing bowl. Stir until well moistened; spread in a lightly greased slow cooker. Combine remaining water and other ingredients in a small saucepan; bring to a boil. Pour boiling mixture over batter in slow cooker. Cover and cook on high setting for 2 to 2-1/2 hours, until edges are golden. Turn off slow cooker; let cake cool in slow cooker for about 30 minutes with lid ajar. When cool enough to handle, hold a large plate over top of slow cooker and invert to turn out cake. Serves 10 to 12.

Everyday Comfort Foods

Sunday Beef & Noodles

Peggy Donnally
Toledo, OH

Noodles and potatoes with beef gravy...that ’s my idea of heaven on a plate!

2-lb. beef chuck roast

4 c. beef broth

1 c. onion, chopped

2 t. onion powder

1 t. garlic powder

1 T. dried parsley

salt and pepper to taste

16-oz. pkg. extra-wide egg noodles, cooked

mashed potatoes

Place roast in a slow cooker. Combine broth, onion and seasonings; pour over roast. Cover and cook on low setting for 6 to 8 hours. Remove roast; slice and return to slow cooker. Add noodles to slow cooker; heat through. Serve over mashed potatoes. Serves 6.

Glazed Carrots:

16-oz. pkg. baby carrots

1/2 c. orange juice

5 T. brown sugar, packed

2 T. butter

1/8 t. salt

Cover carrots with water in a saucepan. Cook until tender; drain. Add juice to saucepan; simmer until almost evaporated. Stir in remaining ingredients; cook until well blended and glazed. Serves 6.

Provincial Chicken

Shari Upchurch
Dearing, GA

I’ve tweaked this recipe over the years...now it’s just the way my family likes it!

4 boneless, skinless chicken breasts

2 15-oz. cans diced tomatoes

2 zucchini, diced

10-3/4 oz. can cream of chicken soup

2 T. balsamic vinegar

1 T. dried, minced onion

2 T. dried parsley

1 t. dried basil

1 c. shredded Cheddar cheese

1/2 c. sour cream

cooked bowtie pasta

In a slow cooker, combine chicken, tomatoes, zucchini, soup, vinegar, onion and herbs. Cover and cook on low setting for 6 to 8 hours. Remove chicken, cut into bite-size pieces and return to slow cooker. Stir in cheese and sour cream; cover and cook for an additional 15 minutes. To serve, spoon over cooked pasta. Serves 6.

Slow-Cooker Mac & Cheese

Paula Schwenk
Pennsdale, PA

So cheesy and satisfying...and it’s a snap to put together.

8-oz. pkg. elbow macaroni, cooked

2 T. oil

12-oz. can evaporated milk

1-1/2 c. milk

3 c. pasteurized process cheese spread, shredded

1/4 c. butter, melted

2 T. dried, minced onion

Combine cooked macaroni and oil; toss to coat. Pour into a lightly greased slow cooker; stir in remaining ingredients. Cover and cook on low setting for 3 to 4 hours, stirring occasionally. Serves 4 to 6.

Colorado Pork Chops

Linda Wolfe
Westminster, CO

These tasty pork chops feature all the flavors of your favorite Mexican restaurant.

6 bone-in pork chops, 1-1/2 inches thick

15-oz. can chili beans with chili sauce

1-1/2 c. salsa

1 c. corn

Optional: green chiles to taste

cooked rice

Garnish: fresh cilantro

In a slow cooker, layer pork chops, beans, salsa, corn and chiles, if using. Cover and cook on low setting for 5 hours, or on high setting for 2-1/2 hours. Serve over cooked rice; garnish with cilantro. Serves 6.