101 Slow-Cooker Recipes (15 page)

Our parents made this soup often. It is delicious year ’round, but is especially warming on winter days.

8 c. water

2 c. dried split peas

1-1/2 c. celery, sliced

1-1/2 c. carrots, peeled and sliced

1 onion, sliced

2 bay leaves

salt and pepper to taste

1 to 2 c. cooked ham, cubed

Combine all ingredients in a slow cooker. Cover and cook on low for 4 to 6 hours. Discard bay leaves before serving. Makes 8 to 10 servings.

Italian Chicken Stew

Lisanne Miller
Canton, MS

This version is quicker than Grandma Oli’s recipe, but it sure has the same great taste!

3 to 4 boneless, skinless chicken breasts

2 48-oz. cans stewed tomatoes

20-oz. pkg. frozen Italian vegetables

1 clove garlic, minced

16-oz. pkg. rigatoni pasta, uncooked

Garnish: shredded mozzarella cheese, grated Parmesan cheese

Place chicken, tomatoes, vegetables and garlic in a slow cooker. Cover and cook on low setting for 4 to 5 hours. About 35 minutes before cooking is complete, top stew with uncooked pasta; do not stir. Cover and finish cooking. Pasta will thicken the stew as it cooks. Garnish portions with cheeses. Makes 4 to 5 servings.

White Chili

Wendy West Hickey
Pittsburgh, PA

Speed up this recipe by substituting canned beans...you’ll need about three, 15-ounce cans. No soaking required!

16-oz. pkg. dried Great Northern beans

2 lbs. boneless, skinless chicken breasts, cubed

14-1/2 oz. can chicken broth

1 c. water

1 onion, chopped

3 cloves garlic, minced

2 4-oz. cans chopped green chiles

2 t. ground cumin

1-1/2 t. cayenne pepper

1 t. dried oregano

1/2 t. salt

Garnish: shredded Monterey Jack cheese, chopped green onions

Cover beans with water in a large soup pot and soak overnight; drain. Combine beans with remaining ingredients except garnish in a slow cooker and stir. Cover and cook on low setting for 10 to 12 hours, or on high for 5 to 6 hours, stirring occasionally. Garnish individual portions as desired. Serves 6 to 8.

Chicken Noodle Soup

Dale-Harriet Rogovich
Madison, WI

At the first sign of sniffles, I put this soup on to simmer. It makes me feel much better in no time!

4 carrots, peeled and sliced

4 stalks celery, sliced

1 onion, chopped

2 bay leaves

1/2 t. dried thyme

4 t. salt

1/2 t. pepper

3-1/2 lb. chicken

7 to 8 c. chicken broth or water

12-oz. pkg. medium egg noodles, uncooked and divided

Place vegetables, seasonings and chicken in a slow cooker. Add enough broth or water to fill slow cooker 2/3 full. Cover and cook on low setting for 8 to 10 hours. Remove chicken and cool, reserving broth in slow cooker. Discard bones, skin and bay leaves. Measure out 3 cups noodles, reserving the rest for another recipe. Stir uncooked noodles into slow cooker. Cover and cook on low setting for 10 to 20 minutes, until tender. Shred chicken and stir back into soup. Makes 8 servings.

Chicken & Broccoli Chowder

Susie Backus
Gooseberry Patch

Warms you right down to your toes!

1 lb. boneless, skinless chicken thighs, cubed

14-1/2 oz. can chicken broth

1/2 c. water

1 c. baby carrots, sliced

1 c. sliced mushrooms

1/2 c. onion, chopped

1/4 t. garlic powder

1/8 t. dried thyme

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

1/2 c. milk

3 T. all-purpose flour

10-oz. pkg. frozen chopped broccoli, thawed

Combine chicken, broth, water, carrots, mushrooms, onion and seasonings in a slow cooker; mix well. Cover and cook on low setting for 7 to 9 hours. In a bowl, whisk together soup, milk and flour; stir into slow cooker along with broccoli. Cover and cook an additional 30 minutes, or until broccoli is tender. Makes 4 to 6 servings.

Hearty Beef Stew

Maxie Martin
Granbury, TX

The night before, I do all the peeling and chopping, cover the potatoes with water and place in the fridge until morning.