Slow Cooker Favorites Cookbook
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15
SLOW COOKER
Pork Posole and Corn Bread Stew Page 4
®
Makes
4 servings
Indian-Spiced Chicken Thighs
PreP 5 minutes slow Cook on
HIGH or 3 hours, 5 minutes or LOW or 5 hours, 5 minutes
pounds boneless, skinless chicken thighs onions, thinly sliced garlic cloves, minced cup golden raisins teaspoons garam masala teaspoon salt teaspoon black pepper cup low-sodium chicken broth cup plain yogurt tablespoons cornstarch cup toasted slivered almonds cups cooked basmati rice (optional) Combine chicken, onions, garlic, raisins, teaspoon o the garam masala, teaspoon o the salt, the pepper and broth in slow cooker bowl. Cover and cook on HIGH or 3 hours or LOW or 5 hours. In a small bowl, stir together the remaining teaspoon garam masala, remaining teaspoon salt, the yogurt and cornstarch. Remove chicken to a platter and keep warm. 3 Whisk yogurt mixture into slow cooker bowl and cover; cook an additional 5 minutes or until sauce has thickened. Stir in almonds and serve sauce with chicken over rice, i desired. 6 calories, 4 g at (5 g sat.), 333 mg cholesterol, 77 mg sodium, 33 g carbohydrate, 3 g ber, 73 g protein Per serving
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Vegetarian Mexican Lasagna Makes 8 servings PreP
5 minutes
slow Cook on HIGH or 3 hours or
LOW or 6 hours
head cauliflower, cored plum tomatoes, chopped can (5.5 ounces) black beans, rinsed and drained cup corn kernels cup chopped cilantro teaspoons chili powder teaspoons ground cumin cups shredded Monterey Jack cheese jar (6 ounces) tomatillo salsa 6 fajita-size flour tortillas Sour cream (optional) Cut cauliower into orets and slice
Pineapple Ginger-Glazed Pork Chops
them into -inch-thick slices (you should have about 6 cups). Place cauliower, tomatoes, beans, corn and cilantro in a
large bowl. Sprinkle with chili powder and cumin and stir to combine. Coat inside o an oval slow cooker bowl with nonstick cooking spray. Spread a scant 3 cups cauliower mixture over bottom o slow cooker, then sprinkle with cup Monterey Jack cheese and a generous cup salsa over top. Place tortillas on top. Repeat layering two more times, setting aside last tortillas. Cut these tortillas into -inch pieces and scatter over top. 3 Cover and cook on HIGH or 3 hours or LOW or 5 hours or until cauliower is tender. Top with remaining cup cheese. Cover and cook another 30 minutes or until cheese has melted. Let sit or 0 minutes, then serve with sour cream, i desired. 36 calories, 8 g at (0 g sat.), 44 mg cholesterol, ,0 mg sodium, 30 g carbohydrate, 6 g ber, 9 g protein Per serving
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Makes 4 servings PreP 0 minutes Cook 7 minutes slow Cook
on HIGH or 3 hours
cup crushed pineapple tablespoons ketchup tablespoons low-sodium soy sauce tablespoons grated fresh ginger tablespoon packed light-brown sugar tablespoon olive oil bone-in pork chops, about inch thick ( pounds) teaspoon salt teaspoon black pepper large sweet red pepper, seeded and thinly sliced tablespoon cornstarch cups fresh pineapple chunks, cut into -inch pieces cups cooked white rice (optional) In a small bowl, stir crushed pineapple, ketchup, soy sauce, ginger and brown sugar; set aside.
Heat oil in a large nonstick skillet over mediumhigh heat. Sprinkle pork with salt and pepper; cook to 3 minutes per side. Place chops in slow cooker; top with red pepper. Pour in 2 cup ketchup mixture and cover; cook on HIGH or 3 hours.
3 Remove chops to a platter. Combine remaining ketchup mixture, cornstarch and pineapple chunks. Pour liquid rom slow cooker into a saucepan; bring to a boil over medium-high heat. Whisk in ketchup mixture; cook minute. Serve pork with sauce, and rice, i desired. 54 calories, 3 g at (0 g sat.), 35 mg cholesterol, 35 mg sodium, 9 g carbohydrate, g ber, 40 g protein Per serving
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Pork Posole and Corn Bread Stew Makes
8 servings PreP 5 minutes
Cook 6 minutes slow Cook on HIGH or 4 hours
or LOW or 6 hours
pounds boneless pork shoulder, well trimmed and cut into -inch chunks teaspoon salt teaspoon black pepper tablespoon canola oil large carrots, cut into -inch pieces onions, chopped tablespoons flour teaspoons chili powder teaspoon dried oregano cloves garlic, minced cups low-sodium chicken broth box (8.5 ounces) corn muffin mix
eggs Zest of lime tablespoons plus teaspoon chopped cilantro can (5 ounces) white hominy, rinsed and drained tablespoon lime juice
chili powder, oregano and garlic; cook minute then add to slow cooker. Pour broth into skillet and bring to a boil; pour into slow cooker. Cover; cook on HIGH or 4 hours or LOW or 6 hours.
3 When there is hour cook time remaining,
and pepper. Heat oil in a large skillet over medium-high heat. Cook pork or 5 minutes, stirring oten, in batches, or until browned. Remove pork to slow cooker.
stir together corn mun mix, eggs, lime zest, teaspoon cilantro and cup water. Remove cover; stir in hominy, lime juice and tablespoons cilantro. Dollop corn mun mixture on top. Place cotton dish towel over slow cooker bowl then top with cover; cook or remaining cook time or until top is rm.
Add carrots and onions to skillet and
Per serving
Sprinkle pork with teaspoon each salt
sprinkle with teaspoon each salt and pepper; cook or 5 minutes, stirring oten. Stir in our,
455 calories, 7 g at (6 g sat.), 59 mg cholesterol, 960 mg sodium, 38 g carbohydrate, 3 g ber, 37 g protein
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Chicken Paprikash Makes 6 servings PreP
5 minutes on HIGH or 4 hours or LOW or 6 hours slow Cook
pounds boneless, skinless chicken thighs, cut into -inch pieces tablespoons all-purpose flour pound fresh green beans, trimmed and cut into -inch pieces cup frozen pearl onions, thawed cans (8 ounces each) tomato sauce tablespoons paprika teaspoon salt teaspoon pepper cup reduced-fat sour cream Cooked egg noodles, for serving Coat slow cooker bowl with nonstick cooking spray. In medium-size bowl,
toss the chicken thighs with our. Combine in slow cooker with green beans, onions, tomato sauce and cup water. Stir to blend, then add tablespoon o the paprika, the salt and pepper.
Cover slow cooker and cook on HIGH or 4 hours or LOW or 6 hours.
3 In a small bowl, whisk sour cream with remaining tablespoons paprika. Scoop cup sauce rom slow cooker and gradually whisk into sour cream. Slowly stir sour cream mixture into slow cooker. Serve paprikash over noodles. Per serving 366 calories, 6 g at (6 g sat.),
89 mg cholesterol, 896 mg sodium, g carbohydrate, 6 g ber, 39 g protein
Spinach, Chicken and Feta Quiche Makes 8 servings PreP
0 minutes slow Cook on
LOW or 6 hours
6 6
package ( pound) ground chicken package (0 ounces) frozen chopped spinach, thawed and squeezed dry ounces feta cheese, crumbled (about cups) cup fresh dill, chopped tablespoons onion flakes large eggs can ( ounces) evaporated milk teaspoon salt teaspoon pepper cup Heart Smart Bisquick
Coat a 5- or 6-quart slow cooker bowl with nonstick cooking spray.
In a large bowl, combine chicken, spinach, eta, dill and onion akes. Stir until evenly blended.
3 In bowl, whisk eggs, milk, salt and pepper. Stir into chicken mixture. Fold in Bisquick. Pour into prepared slow cooker. Cook on LOW or 6 hours. Remove slow cooker insert to wire rack, cut quiche into wedges and serve. Get more chicken recipes at fmycc.cm/ cchc
394 calories, g at (8 g sat.), 36 mg cholesterol, 950 mg sodium, g carbohydrate, g ber, 3 g protein Per serving
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Harvest Pot Roast Makes 8 servings PreP
0 minutes
Cook 3 minutes slow Cook on HIGH or 6 hours or
LOW or 8 hours
pounds boneless chuck roast, trimmed and blotted dry teaspoon dried thyme teaspoon salt teaspoon black pepper tablespoon canola oil medium-size onion, thinly sliced tablespoon tomato paste tablespoons all-purpose flour cup red wine cup low-sodium beef broth medium-size carrots, peeled, quartered lengthwise and cut into -inch pieces ribs celery, cut into -inch pieces pounds new potatoes, scrubbed and quartered
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Sprinkle roast with teaspoon each thyme, salt and pepper. Heat oil in a large
Asian-Style Ribs Makes about 5 ribs PreP 5 minutes Cook
nonstick skillet over medium-high heat. Cook roast to minutes per side or until browned; transer roast to slow cooker.
Reduce heat to medium and add onion to skillet; cook 3 minutes or until sotened. Stir in tomato paste and cook minute, stirring constantly. Stir in our and cook, stirring constantly, or minute. Whisk in wine, broth and cup water; bring to a boil. Pour liquid into slow cooker over bee and cook on HIGH or 3 hours or LOW or 4 hours.
3 Remove meat rom slow cooker and stir in carrots, celery, potatoes and remaining teaspoon thyme. Return meat to slow cooker on HIGH or 3 more hours or 4 hours on LOW.
4 Remove meat rom slow cooker; slice. Stir remaining teaspoon salt into liquid. Serve roast with vegetables and sauce. Per serving 354 calories, 0 g at (3 g sat.),
8 mg cholesterol, 5 mg sodium, 3 g carbohydrate, 3 g ber, 38 g protein
Get more beef recipes at fmycc.cm/ cbf minutes
slow Cook on HIGH or 6 hours
2
cup packed light-brown sugar cup low-sodium soy sauce tablespoons sesame oil tablespoons rice vinegar tablespoons minced fresh ginger cloves garlic, crushed teaspoon red pepper flakes rack pork ribs (about pounds) cut into sections of to ribs tablespoons cornstarch scallions, trimmed and thinly sliced teaspoon sesame seeds
In a small bowl, blend sugar, soy sauce, sesame oil, vinegar, ginger, garlic and red pepper.
Place ribs in slow cooker b owl; add sauce. Cover; cook on HIGH or 6 hours or until meat is tender.
3 Transer ribs to a platter. Strai n sauce and discard excess at. Combine cornstarch and cup water; blend with sauce in a saucepan. Bring to a boil over high heat and cook or minutes, stirring, until thickened. Top ribs with cup o sauce, scallions and sesame seeds; serve with remaining sauce. 34 calories, 3 g at (8 g sat.), 73 mg cholesterol, 395 mg sodium, g carbohydrate, 0 g ber, 5 g protein Per serving
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Slow Cooker Ratatouille
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Makes 6 servings PreP
5 minutes on HIGH or 3 hours or LOW or 5 hours let stand 0 minutes Cook
small eggplant (about pound), peeled and cut into -inch cubes 1 teaspoon plus teaspoon salt medium-size red onion, chopped medium-size sweet bell peppers, seeded and cut into -inch pieces package (0 ounces) mushrooms, cleaned and quartered can (.5 ounces) diced tomatoes
can (8 ounces) tomato sauce teaspoon black pepper teaspoon Italian seasoning medium-size yellow squash, quartered and cut into -inch pieces tablespoon fresh chopped basil Olive oil, for drizzling (optional)
Place eggplant in a strainer and sprinkle with 1 teaspoon salt; let stand or 0 minutes and press out as much liquid as possible. In a 4- to 5-quart slow cooker, combine
eggplant, onion, bell peppers and mushrooms. Drain diced tomatoes and stir in along with tomato sauce, black pepper and Italian seasoning. Cook on HIGH or 3 hours or LOW or 5 hours.
3 Add squash into slow cooker or last 45 minutes o cooking time. Beore serving, stir in basil and remaining teaspoon salt and drizzle with olive oil, i desired. Per serving 8 calories, 0 g total at (0 g sat.),
0 mg cholesterol, 446 mg sodium, 8 g carbohydrate, 6 g ber, 5 g protein
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Makes 8 servings PreP
0 minutes
Beer-Braised Short Ribs
Cook 7 minutes
on HIGH or 5 hours or LOW or 7 hours slow Cook
pounds bone-in short ribs, trimmed teaspoon salt teaspoon black pepper tablespoon olive oil medium-size onion, chopped cup low-sodium beef broth cups dark beer (such as Guinness Draught) tablespoon packed light-brown sugar teaspoon dried thyme cups baby carrots 8 ounces white mushrooms, cleaned and quartered tablespoons cornstarch tablespoon spicy brown mustard Cooked egg noodles (optional) Blot ribs dry with paper towels. Sprinkle with teaspoon each salt and black pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook meat or 5 minutes, turning once halway through, in batches i necessary. Transer to slow cooker.
Add onion to skillet and cook, minutes, stirring oten. Add broth, cup o the beer, the sugar and thyme to skillet. Bring to a boil, then pour over meat. Cover and cook on HIGH or 3 hours or LOW or 4 hours.
3 Stir carrots and mushrooms into slow cooker. Cook on HIGH an additional hours or LOW an additional hours.
4 Whisk together remaining cup beer, teaspoon each salt and pepper, and the cornstarch and mustard. Whisk into slow cooker. Replace cover and cook 5 more minutes or until sauce has thickened. Serve over egg noodles, i desired. Per serving 465
calories, 5 g at (0 g sat.), 34 mg cholesterol, 33 mg sodium, 0 g carbohydrate, g ber, 44 g protein
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Slow Cooker Italian Wedding Soup Makes 8 servings PreP
In a large bowl, stir together egg,
slow Cook
bee, onion, bread crumbs, tablespoon Parmesan, tablespoon parsley and teaspoon each o the salt and pepper. Form into -inch meatballs (about 45) and place on baking sheet; rerigerate while preparing soup.
5 minutes on LOW or 6 hours
8
egg, lightly beaten pound lean ground beef cup finely chopped onion tablespoons plain bread crumbs tablespoons grated Parmesan cheese tablespoons chopped fresh parsley teaspoon salt teaspoon black pepper cups low-sodium chicken broth large carrots, chopped small head escarole (8 ounces), washed, trimmed and cut into -inch strips teaspoons dried oregano cups acini di pepe pasta (such as Ronzoni)
Combine broth, carrots, escarole and oregano in slow cooker. Gently add meatballs. Cover and cook on LOW or 6 hours. Stir in pasta or last 0 minutes o cook time. Stir in remaining teaspoon salt and teaspoon pepper. Sprinkle each serving with remaining parsley and Parmesan cheese and serve. nutrition FaCts Per serving 75 calories,
3 g at ( g sat.), 4 mg cholesterol, 68 mg sodium, 5 g carbohydrate, 3 g ber, g protein
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Mediterranean Roasted Vegetable and Chicken Chili Makes 6 servings PreP
0 minutes slow Cook on HIGH or 4 hours, 5 minutes or LOW or 6 hours, 5 minutes roast at 45° or 35 minutes
pounds bone-in chicken breasts, skin removed cans (5.5 ounces each) Great Northern beans drained and rinsed can (.5 ounces) diced tomatoes, drained tablespoons Greek seasoning teaspoons paprika cup low-sodium chicken broth zucchinis, cut into -inch pieces red onion, thinly sliced fennel bulb, trimmed, cored and sliced cloves garlic, minced tablespoons olive oil tablespoons lemon juice tablespoon chopped fresh oregano teaspoon lemon zest teaspoon salt cup crumbled feta cheese (optional) Combine chicken, beans, tomatoes, tablespoons o the Greek seasoning and teaspoon o the paprik a in slow cooker; add broth and cup water. Cover; cook on HIGH or 4 hours or LOW or 6 hours. When there is hour o cook time remaining, heat oven to 45°. In a large roasting pan, toss together teaspoons o the Greek seasoning, teaspoon paprika, zucchinis, onion, ennel, garlic and olive oil. Roast at 45° or 35 minutes, stirring twice. Stir in lemon juice, oregano and zest.
3 Remove chicken; shred into bite-size pieces. Discard bones and stir chicken back into slow cooker. Stir in vegetables, remaining teaspoon Greek seasoning and salt; cook an additional 5 minutes. Sprinkle with eta cheese, i desired. 300 calories, 6 g at ( g sat.), 7 mg cholesterol, 69 mg sodium, 9 g carbohydrate, 9 g ber, 37 g protein Per serving
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Slow Cooker Corn and Crab Chowder Makes 4 servings PreP 5 minutes slow Cook
on HIGH or 5 hours or LOW or 7 hours
cans (.5 ounces each) low-sodium, 99% fat-free chicken broth ( cups) pound all-purpose potatoes, peeled and diced cup baby carrots, cut into -inch pieces medium-size onion, chopped ribs celery, trimmed and diced teaspoon fresh thyme leaves, chopped teaspoon Old Bay seasoning 5 ears corn, husks removed
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sweet red pepper, seeded and diced can ( ounces) evaporated skim milk tablespoons cornstarch teaspoon salt container (8 ounces) pasteurized crab claw meat (such as Phillips)
Combine chicken broth, potatoes, carrots, onion, celery, thyme and Old Bay in a large oval slow cooker. Place corn on top o vegetables. Cover and cook on HIGH or 4 hours or LOW or 6 hours.
In a bowl, stir together red pepper,
evaporated milk, cornstarch and salt.
3 Uncover slow cooker and remove corn to a cutting board. Stir red pepper mixture into slow cooker, replace cover and cook on either HIGH or LOW or hour.
4 Meanwhile, when cool enough to handle, cut kernels rom cobs. Stir corn kernels and crabmeat into soup and heat through. Serve warm. 340 calories, 5 g at (0 g sat.), 6 mg cholesterol, 9 mg sodium, 54 g carbohydrate, 5 g ber, 7 g protein Per serving
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Apple Crisp Makes 8 servings PreP
Coat - to 4-quart slow cooker bowl
Cook
with nonstick cooking spray; set aside.
0 minutes on HIGH or hours or LOW or 4 hours
toPPing
cup all-purpose flour cup packed light-brown sugar cup granulated sugar teaspoon cinnamon teaspoon nutmeg Pinch salt tablespoons cold unsalted butter, cut into pieces cup chopped pecans Filling
tablespoons granulated sugar teaspoons lemon juice teaspoons cornstarch teaspoon ground ginger teaspoon ground cinnamon 6 large Granny Smith apples, peeled, cored and cut into -inch wedges (0 cups) Vanilla ice cream (optional)
Topping. In a small bowl, mix together our, sugars, cinnamon, nutmeg and salt. Add butter; work into our mixture using a pastry blender or ngers until coarse crumbs orm. Stir in pecans and set aside.
3 Filling. In a large bowl, whisk together sugar, lemon juice, cornstarch, ginger and cinnamon. Stir in apples; toss to coat.
4 Spoon apple mixture into slow cooker and sprinkle topping over it. Cover and cook on HIGH or hours or LOW or 4 hours, or until apples are tender. Serve with vanilla ice cream, i desired. Per serving 40
calories, g at (4 g sat.), 5 mg cholesterol, 4 mg sodium, 37 g carbohydrate, 4 g ber, g protein
Butterscotch Pudding Cake Makes 8 servings PreP 5 minutes slow Cook
on HIGH or hours
cup all-purpose flour package ( ounces) cook-and-serve butterscotch pudding mix cup sugar teaspoons baking powder teaspoon salt cup milk tablespoons canola oil tablespoon vanilla extract cup butterscotch chips tablespoons butterscotch sauce cup sugar 1 cups boiling water Whipped cream (optional) Coat slow cooker bowl with nonstick cooking spray. In medium-size bowl, whisk together the our, pudding mix, sugar, baking powder and salt. Make a well in the center and add milk, canola oil and vanilla. Gently stir until batter is smooth. Stir in butterscotch chips. Pour evenly into slow cooker bowl. 3 Topping. In a small bowl, stir the butterscotch sauce and the sugar together; pour in 1 cups boiling water and stir until smooth. Pour over batter in slow cooker. Cover and cook on HIGH or about hours or until cake is pufed and top layer is set. Let stand, covered, 30 minutes beore serving. Serve with whipped cream, i desired. 39 calories, 8 g at (4 g sat. at), mg cholesterol, 77 mg sodium, 56 g carbohydrate, g ber, 3 g protein Per serving
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