101 Slow-Cooker Recipes (12 page)

Honey-Mustard Short Ribs

David Wink
Gooseberry Patch

All the fun of a Saturday night barbecue...none of the effort!

3 to 4 lbs. bone-in beef short ribs

salt and pepper to taste

1 c. hickory smoke-flavored barbecue sauce

3 T. honey

1 T. Dijon mustard

3 cloves garlic, minced

2 T. cornstarch

2 T. cold water

Sprinkle ribs with salt and pepper; place in a slow cooker and set aside. Combine barbecue sauce, honey, mustard, garlic and additional salt and pepper, if desired; pour over ribs. Cover and cook on low setting for 6 to 7 hours. During the last 30 minutes of cooking, whisk cornstarch into water. Add to slow cooker, stirring until thickened. Serves 4.

Soups & Stews

White Bean & Sausage Stew

Diane Cohen
The Woodlands, TX

Add a basket of warm, buttered biscuits for a satisfying soup supper.

6 Italian pork sausage links

1/4 c. water

1 T. olive oil

1 onion, chopped

1 clove garlic, chopped

2 15-oz. cans Great Northern beans, drained and rinsed

28-oz. can chopped tomatoes, drained

1 t. dried thyme

salt and pepper to taste

Pierce sausages and place in a large skillet. Add water; bring to a boil over medium heat. Reduce heat and simmer for 10 minutes, turning occasionally. Transfer sausages to a plate. Heat oil in skillet over medium-high heat; sauté onion and garlic. Stir in beans, tomatoes and thyme. Add half of bean mixture to a slow cooker; arrange sausages on top. Spread remaining bean mixture over sausages. Cover and cook on high setting. Check after 2 hours; stir in additional water, if needed. Remove sausages; slice into thick chunks and return to slow cooker. Sprinkle with salt and pepper. Serves 4.

Country Chicken Stew

Kay Marone
Des Moines, IA

A savory, filling meal in a bowl.

4 boneless, skinless chicken thighs

3-1/2 c. chicken broth

2 c. plum tomatoes, chopped

1 c. green pepper, chopped

1 c. onion, chopped

1/2 c. long-cooking rice, uncooked

1/2 c. canned garbanzo beans, drained and rinsed

3 cloves garlic, chopped

1/2 t. salt

1/2 t. pepper

1 bay leaf

Garnish: shredded Monterey Jack cheese, diced avocado

Combine all ingredients except garnish in a slow cooker. Cover and cook on low setting for 7 to 9 hours, until chicken and rice are tender. Discard bay leaf. To serve, place a chicken thigh in each soup bowl; top with soup and garnish as desired. Serves 4.

Creamy Potato Soup

Roberta Simpkins
Mentor-on-the-Lake, OH

Garnish with a sprinkle of snipped fresh chives.

6 potatoes, peeled and cubed

2 onions, chopped

1 carrot, sliced

1 stalk celery, sliced

4 cubes chicken bouillon

1 T. dried parsley

5 c. water

1/4 t. pepper

1 T. salt

1/3 c. butter, melted

12-oz. can evaporated milk

Combine all ingredients except evaporated milk in a slow cooker. Cover and cook on low setting for 10 to 12 hours, or on high setting for 3 to 4 hours. Stir in milk during last hour of cooking. Serves 6.

Tami’s Taco Soup

Tami Bowman
Gooseberry Patch

I make this soup often...my “boys” are very picky and all 3 of us like this, which is rare!

1 lb. ground turkey, browned and drained

32-oz. carton chicken broth

2 14-1/2 oz. cans petite diced tomatoes with green chiles

15.8-oz. can Great Northern beans, drained and rinsed

15-oz. can black beans, drained and rinsed

15-1/4 oz. can yellow hominy, drained

15-1/4 oz. can white hominy, drained

1-1/4 oz. pkg. taco seasoning mix

1-oz. pkg. ranch salad dressing mix

Garnish: shredded Cheddar cheese

Combine all ingredients except cheese in a slow cooker. Cover and cook on low setting for 4 to 5 hours. To serve, top with cheese and Tortilla Strips. Serves 8 to 10.

Tortilla Strips:

3 corn tortillas, sliced into strips

oil for frying

Fry strips in oil until crisp; drain.