101 Slow-Cooker Recipes (4 page)

Cajun Spiced Pecans

Kerry Mayer
Dunham Springs, LA

Fill small ribbon-tied bags with these delightful nuts to send home with guests...they’ll love it!

16-oz. pkg. pecan halves

1/4 c. butter, melted

1 T. chili powder

1 t. dried basil

1 t. dried oregano

1 t. dried thyme

1 t. salt

1/2 t. onion powder

1/4 t. garlic powder

1/4 t. cayenne pepper

Combine all ingredients in a slow cooker. Cover and cook on high setting for 15 minutes. Turn to low setting and cook, uncovered, for 2 hours, stirring occasionally. Transfer nuts to a baking sheet; cool completely. Store in an airtight container. Makes 12 to 16 servings.

Aunt B’s Sloppy Joes

Bryna Dunlap
Muskogee, OK

For a quick & easy meal, ladle leftovers over cooked rotini pasta.

3 lbs. ground turkey

1 c. onion, chopped

1 c. green pepper, chopped

2 cloves garlic, chopped

1-1/2 c. catsup

1/2 c. water

1/4 c. mustard

1/4 c. cider vinegar

1/4 c. Worcestershire sauce

1 T. chili powder

10 whole-wheat hamburger buns, split

In a skillet over medium heat, cook ground turkey, onion, pepper and garlic until browned and tender; drain. Combine in a slow cooker with remaining ingredients except buns. Cover and cook on low setting for 6 to 8 hours, or on high setting for 3 to 4 hours. Spoon onto buns. Makes 10 sandwiches.

Creamy Hot Corn Dip

Tanya Miller
Millersburg, OH

My husband calls this dip “man food!” The last time I made this dip, people were eating it by the spoonful!

2 8-oz. pkgs. cream cheese, softened

2 15-1/4 oz. cans corn, drained

1/2 c. butter

2 jalapeño peppers, diced

tortilla chips

Combine all ingredients except tortilla chips in a slow cooker. Cover and cook on high setting for 30 minutes; stir until smooth. Reduce setting to low to keep warm. The longer it cooks, the spicier it will get. Serve with tortilla chips. Makes 15 servings.

Pepperoncini Italian Beef Roast

Vickie

These sandwiches are zesty and oh-so easy to fix!

4-lb. beef chuck roast

8-oz. jar pepperoncini peppers, drained and juice reserved

1 onion, sliced

2 1-oz. pkgs. au jus mix

8 to 10 hoagie rolls, split

Place roast in a slow cooker; pour reserved pepper juice over top. Cover and cook on low setting for 6 to 8 hours, until very tender. Remove roast and shred with 2 forks; stir back into juice in slow cooker. Add peppers and onion. Blend au jus mix with a little of the juice from slow cooker until dissolved. Pour over meat; add water if needed to cover roast. Cover and cook for an additional hour. Serve beef spooned onto rolls. Makes 8 to 10 sandwiches.

Honeyed Fruit Juice

Brenda Smith
Gooseberry Patch

Coming in from ice skating, we were chilled to the bone. Luckily Mom had this wonderful juice blend warming in the slow cooker!

64-oz. bottle cranberry-apple juice cocktail

2 c. apple juice

1 c. pomegranate juice

1/2 c. orange juice

2/3 c. honey

3 4-inch cinnamon sticks

10 whole cloves

2 T. orange zest

Combine juices and honey in a slow cooker. Wrap cinnamon sticks and cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to slow cooker along with zest. Cover and cook on low setting for one to 2 hours. Discard spice bag before serving. Makes 3 quarts.

Midwest Chicken Sandwich

Linda Ketcham
Columbus, OH

This is so quick & easy to put together, it’s a recipe I can count on for every large gathering.

50-oz. can dark and white boned chicken, drained and shredded

26-oz. can cream of chicken soup

salt and pepper to taste

24 sandwich buns, split

Optional: pickle slices

Mix chicken and soup in a slow cooker. Cover and cook on low setting for 3 to 4 hours. Add salt and pepper to taste; stir well. Spoon onto buns and garnish with pickle slices, if desired. Makes about 24 sandwiches.