101 Slow-Cooker Recipes (5 page)

Seaside Crab Dip

Lisa Columbo
Appleton, WI

This couldn’t be easier to whip up. The slow cooker keeps it warm and creamy until the party ends.

2 8-oz. pkgs. cream cheese

3 T. butter

1 bunch green onions, chopped

1 lb. crabmeat

onion and garlic salt to taste

garlic melba toast

In a microwave-safe bowl, mix all ingredients together except melba toast. Microwave on high setting until warm. Pour into a slow cooker; cover and keep warm on low setting. Serve with melba toast. Makes 24 servings.

Chipotle Shredded Beef

Lisa Sett
Thousand Oaks, CA

My family asks for this often...it smells so good while it’s cooking! Add a side of beans and dinner is served.

2-1/2 lb. beef chuck roast, trimmed

14-oz. can diced tomatoes

7-oz. can chipotle sauce

4-oz. can diced green chiles

1 onion, chopped

2 T. chili powder

1 t. ground cumin

2 c. beef broth

salt and pepper to taste

6 to 8 6-inch corn tortillas, warmed

Garnish: shredded Cheddar cheese, shredded lettuce, sliced black olives, chopped tomato

Place roast in a slow cooker. Top with remaining ingredients except tortillas and garnish. Cover and cook on low setting for 8 to 10 hours. With 2 forks, shred roast in slow cooker; stir well. Spoon into warmed tortillas; add desired garnishes. Makes 6 to 8 servings.

Country-Style Bread Pudding

Patricia Wissler
Harrisburg, PA

This is the best-tasting bread pudding ever, and so much easier than making it in the oven.

3/4 c. brown sugar, packed

8 slices cinnamon-raisin bread, buttered and cubed

4 eggs, beaten

3-1/2 c. milk

1-1/2 t. vanilla extract

Garnish: whipped topping

Sprinkle brown sugar in a slow cooker that has been sprayed with non-stick vegetable spray. Add bread to slow cooker. Whisk together remaining ingredients except whipped cream; pour over bread. Cover and cook on high setting for 2 to 3 hours, until thickened. Do not stir. Spoon pudding into individual bowls. Drizzle brown sugar sauce from slow cooker over pudding. Garnish with dollops of whipped topping. Makes 8 to 10 servings.

Beans & Weenies

Sharon Crider
Junction City, KS

A year ‘round favorite...a standby for summer picnics, yet hearty and satisfying during cold weather too!

1 lb. hot dogs, sliced

3 16-oz. cans pork & beans

1/4 c. onion, chopped

1/2 c. catsup

1/4 c. molasses

2 t. mustard

Combine all ingredients in a slow cooker; stir well. Cover and cook on low setting for 3 to 4 hours. Makes 6 to 8 servings.

BBQ Pulled-Pork Fajitas

Jackie Valvardi
Haddon Heights, NJ

We like to spice these up with shredded Pepper Jack cheese, guacamole and sour cream.

2-1/2 lb. boneless pork loin roast, trimmed

1 onion, thinly sliced

2 c. barbecue sauce

3/4 c. chunky salsa

1 T. chili powder

1 t. ground cumin

16-oz. pkg. frozen stir-fry peppers and onions

1/2 t. salt

18 8 to 10-inch flour tortillas, warmed

Place roast in a slow cooker; top with onion. Mix sauce, salsa and spices; pour over roast. Cover and cook on low setting for 8 to 10 hours. Remove roast and place on a cutting board; shred, using 2 forks. Return to slow cooker and mix well; add stir-fry vegetables and salt. Increase setting to high; cover and cook for an additional 30 minutes, until hot and vegetables are tender. With a slotted spoon, fill each warmed tortilla with 1/2 cup pork mixture. Makes 18 servings.