Fix-It and Forget-It Revised and Updated: 700 Great Slow Cooker Recipes (103 page)

Herb Potato-Fish Bake

Barbara Sparks

Glen Burnie, MD

Makes 4 servings

Prep. Time: 20 minutes

Cooking Time: 1-2 hours

Ideal slow-cooker size: 4-qt.

10¾-oz. can cream of celery soup

½ cup water

1-lb. perch fillet, fresh,
or
thawed

2 cups cooked, diced potatoes, drained

¼ cup grated Parmesan cheese

1 Tbsp. chopped parsley

½ tsp. salt

½ tsp. dried basil

¼ tsp. dried oregano

1. Combine soup and water. Pour half in slow cooker. Spread fillet on top. Place potatoes on fillet. Pour remaining soup mix over top.

2. Combine cheese and herbs. Sprinkle over ingredients in slow cooker.

3. Cover. Cook on High 1-2 hours, being careful not to overcook fish.

Shrimp Jambalaya

Karen Ashworth

Duenweg, MO

Makes 6-8 servings

Prep. Time: 15 minutes

Cooking Time: 2¼ hours

Ideal slow-cooker size: 6-qt.

2 Tbsp. margarine

2 medium onions, chopped

2 green bell peppers, chopped

3 ribs celery, chopped

1 cup chopped cooked ham

2 garlic cloves, chopped

1½ cups minute rice

1½ cups beef broth

28-oz. can chopped tomatoes

2 Tbsp. chopped parsley

1 tsp. dried basil

½ tsp. dried thyme

¼ tsp. pepper

⅛ tsp. cayenne pepper

1 lb. shelled, deveined, medium-size shrimp

1. Melt margarine in slow cooker set on High. Add onions, peppers, celery, ham, and garlic. Cook 30 minutes.

2. Add rice. Cover and cook 15 minutes.

3. Add broth, tomatoes, 2 Tbsp. parsley, and remaining seasonings. Cover and cook on High 1 hour.

4. Add shrimp. Cook on High 30 minutes, or until liquid is absorbed.

Serving suggestion: Garnish with 1 Tbsp.
parsley
.

Jambalaya

Doris M. Coyle-Zipp

South Ozone Park, NY

Makes 5-6 servings

Prep. Time: 15 minutes

Cooking Time: 2¼- 3¾ hours

Ideal slow-cooker size: 5-qt.

3½-4-lb. roasting chicken, cut up

3 onions, diced

1 carrot, sliced

3-4 garlic cloves, minced

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. salt

⅛ tsp. white pepper

14-oz. can crushed tomatoes

1 lb. shelled raw shrimp

2 cups cooked rice

1. Combine all ingredients except shrimp and rice in slow cooker.

2. Cover. Cook on Low 2-3½ hours, or until chicken is tender.

3. Add shrimp and rice.

4. Cover. Cook on High 15-20 minutes, or until shrimp are done.

Shrimp Marinara

Jan Mast

Lancaster, PA

Makes 4-5 servings

Prep Time: 10-15 minutes

Cooking Time: 6¼-7¼ hours

Ideal slow-cooker size: 4-qt.

6-oz. can tomato paste

2 Tbsp. dried parsley

1 clove garlic, minced

¼ tsp. pepper

½ tsp. dried basil

1 tsp. dried oregano

scant ½ tsp. salt

scant ½ tsp. garlic salt

28-oz. can diced tomatoes,
divided

1 lb. cooked shrimp, peeled

1. In slow-cooker combine tomato paste, parsley, garlic, pepper, basil, oregano, salt, garlic salt, and half the can of diced tomatoes.

2. Cook on Low 6-7 hours.

3. Turn to High and add shrimp.

4. If you’d like the sauce to have more tomatoes, stir in remaining tomatoes from can.

5. Cover and cook an additional 15-20 minutes.

Serving suggestion: Serve over cooked
spaghetti
, garnished with grated
Parmesan cheese
if you wish.

Seafood Gumbo

Barbara Katrine Rose

Woodbridge, VA

Makes 10 servings

Prep. Time: 45 minutes

Cooking Time: 3-4 hours

Ideal slow-cooker size: 4- to 5-qt.

1 lb. okra, sliced

2 Tbsp. butter, melted

¼ cup butter, melted

¼ cup flour

1 bunch green onions, sliced

½ cup chopped celery

2 garlic cloves, minced

16-oz. can tomatoes and juice

1 bay leaf

1 Tbsp. chopped fresh parsley

1 fresh thyme sprig

1½ tsp. salt

½-1 tsp. red pepper

3-5 cups water, depending upon the consistency you like

1 lb. peeled and deveined fresh shrimp

½ lb. fresh crabmeat

1. Sauté okra in 2 Tbsp. butter until okra is lightly browned. Transfer to slow cooker.

2. Combine remaining butter and flour in skillet. Cook over medium heat, stirring constantly until roux is the color of chocolate, 20-25 minutes. Stir in green onions, celery, and garlic. Cook until vegetables are tender. Add to slow cooker. Gently stir in remaining ingredients.

3. Cover. Cook on High 3-4 hours.

Serving suggestion: Serve over
rice
.

Seafood Medley

Susan Alexander

Baltimore, MD

Makes 10-12 servings

Prep. Time: 20 minutes

Cooking Time: 3-4 hours

Ideal slow-cooker size: 4-qt.

1 lb. shrimp, peeled and deveined

1 lb. crabmeat

1 lb. bay scallops

2 10¾-oz. cans cream of celery soup

2 soup cans milk

2 Tbsp. butter, melted

1 tsp. Old Bay seasoning

¼-½ tsp. salt

¼ tsp. pepper

1. Layer shrimp, crab, and scallops in slow cooker.

2. Combine soup and milk. Pour over seafood.

3. Mix together butter and spices and pour over top.

4. Cover. Cook on Low 3-4 hours.

Serving suggestion: Serve over
rice
or
noodles
.