101 Slow-Cooker Recipes (16 page)

6 potatoes, peeled and cubed

6 carrots, peeled and cut into 3-inch pieces

3 lbs. stew beef, cut into 1-1/2 inch cubes

1/3 c. soy sauce

1 t. paprika

1 t. salt

1/2 t. pepper

3 T. all-purpose flour

12-oz. pkg. frozen chopped onions

10-1/2 oz. can beef broth

8-oz. can tomato sauce

Arrange potatoes in a slow cooker; top with carrots. Add beef; sprinkle with soy sauce, seasonings, flour and onions. Combine broth and tomato sauce; pour over top. Cover and cook for 9 to 10 hours on low setting, or 4-1/2 to 5 hours on high setting. Serves 8 to 10.

Mom’s Black-Eyed Pea Soup

Dana Cunningham
Lafayette, LA

This is one recipe sure to be found in every recipe box in our family.

16-oz. pkg. dried black-eyed peas

10-3/4 oz. can bean with bacon soup

4 c. water

6 carrots, peeled and chopped

2-lb. beef chuck roast, cubed

1/4 t. pepper

Combine dried peas and remaining ingredients in a slow cooker; mix well. Cover and cook on low setting for 9 to 10 hours. Makes 6 servings.

Rachel’s Turkey Stew

Rachel Boyd
Defiance, OH

I combined 2 recipes to make this wonderful stew. Now it’s a family favorite...even the kids love it!

28-oz. can turkey, drained and broth reserved

8-1/2 oz. can corn, drained and liquid reserved

1-1/2 c. frozen sliced carrots, thawed

14-1/2 oz. can chicken broth

1 c. buttermilk

1 T. dill weed

1/4 c. cornstarch

Mix together turkey, corn and carrots in a slow cooker; set aside. Whisk together reserved turkey broth, chicken broth, reserved corn liquid, buttermilk and dill weed; pour over turkey mixture. Cover and cook on low setting for 6 hours. Just before serving, stir in cornstarch and cook until thickened. Serves 6 to 8.

Everyone’s Favorite Vegetable Soup

Marcel Beers
Easton, PA

Like a vegetable garden in a soup bowl...even my one-year-old likes it!

1 lb. stew beef, cubed

1 T. oil

4 potatoes, peeled and diced

16-oz. pkg. frozen peas

16-oz. pkg. frozen corn

16-oz. pkg. baby carrots

2 12-oz. jars beef gravy

2 15-oz. cans tomato sauce

salt and pepper to taste

In a skillet over medium heat, brown beef in oil; drain. Add potatoes to skillet; cook until softened. Combine beef mixture and remaining ingredients in a slow cooker. Cover and cook on low setting for 8 hours, or until tender, stirring occasionally. Makes 8 servings.

Savory Chicken Soup

Estella Hickman
Gooseberry Patch

Oh, how the aroma of this simmering soup fills the kitchen.

2 carrots, peeled and sliced

2 stalks celery, chopped

2 to 3 potatoes, peeled and quartered

2 onions, sliced

3 boneless, skinless chicken breasts, cubed

14-1/2 oz. can chicken broth

2 c. water

1/4 t. salt

1/4 t. pepper

1/2 t. dried parsley

1/2 t. dried basil

Place vegetables in a slow cooker; add chicken. Pour in broth and water; sprinkle seasonings over top. Cover and cook on low setting for 8 hours, or on high setting for 4 hours. Serves 4 to 6.

Potlucks & Picnics

Zesty Macaroni & Cheese

Jen Licon-Conner
Gooseberry Patch

Make this recipe extra zesty...add 1/2 cup salsa or stir in green chiles to your taste!

16-oz. pkg. elbow macaroni, cooked

16-oz. pkg. pasteurized processed cheese, cubed

8-oz. pkg. Pepper Jack cheese, cubed

2 10-3/4 oz. cans Cheddar cheese soup

1 c. onion, minced

Place macaroni and cheeses into a slow cooker. Add soup and stir until coated well; add onion. Cover and cook on low setting for 5 to 6 hours, or on high setting for 2 hours. Stir occasionally. Makes 6 to 8 servings.