Fix-It and Forget-It Revised and Updated: 700 Great Slow Cooker Recipes (29 page)

3 chicken bouillon cubes

2 Tbsp. dried parsley

6 cups water

2 cups milk

½ cup flour

¼ cup water

1 tsp. salt

¼-½ tsp. pepper

1. Combine all ingredients except flour, ¼ cup water, salt, and pepper in large slow cooker.

2. Cover. Cook on High 6 hours, and then on Low 3 hours.

3. Make paste out of flour and water. Stir into soup one hour before serving. Season with salt and pepper.

Variations:

1. Make Cheesy Potato Soup by adding ¼ lb. cubed Velveeta, or your choice of cheese, during last hour of cooking.

2. For added richness, use 1 cup whole milk and 1 cup evaporated milk.

German Potato Soup

Lee Ann Hazlett

Freeport, IL

Makes 6-8 servings

Prep. Time: 15-20 minutes

Cooking Time: 4-10 hours

Ideal slow-cooker size: 5-qt.

1 onion, chopped

1 leek, trimmed and diced

2 carrots, diced

1 cup chopped cabbage

¼ cup chopped fresh parsley

4 cups beef broth

1 lb. potatoes, diced

1 bay leaf

1-2 tsp. black pepper

1 tsp. salt,
optional

½ tsp. caraway seeds,
optional

¼ tsp. nutmeg

½ cup sour cream

1 lb. bacon, cooked and crumbled

1. Combine all ingredients except sour cream and bacon.

2. Cover. Cook on Low 8-10 hours, or High 4-5 hours.

3. Remove bay leaf. Use a slotted spoon to remove potatoes. Mash potatoes and mix with sour cream. Return to slow cooker. Stir in. Add bacon and mix together thoroughly.

Potato Soup

Jeanne Hertzog

Bethlehem, PA

Marcia S. Myer

Manheim, PA

Rhonda Lee Schmidt

Scranton, PA

Mitzi McGlynchey

Downingtown, PA

Vera Schmucker

Goshen, IN

Kaye Schnell

Falmouth, MA

Elizabeth Yoder

Millersburg, OH

Makes 8-10 servings

Prep. Time: 15 minutes

Cooking Time: 3-12 hours

Ideal slow-cooker size: 5½-qt.

6 potatoes, peeled and cubed

2 leeks, chopped

2 onions, chopped

1 rib celery, sliced

4 chicken bouillon cubes

1 Tbsp. dried parsley flakes

5 cups water

1 Tbsp. salt

pepper to taste

⅓ cup butter

13-oz. can evaporated milk

1. Combine all ingredients except milk in slow cooker.

2. Cover. Cook on Low 10-12 hours, or High 3-4 hours. Stir in milk during last hour.

3. If desired, mash potatoes before serving.

Serving suggestion: Garnish with chopped
chives
.

Variations:

1. Add one carrot, sliced, to vegetables before cooking.

2. Instead of water and bouillon cubes, use 4-5 cups chicken stock.

Veggie Chili

Wanda Roth

Napoleon, OH

Makes 6 servings

Prep. Time: 15 minutes

Cooking Time: 3-8 hours

Ideal slow-cooker size: 5-qt.

2 qts. whole,
or
diced, tomatoes, undrained

6-oz. can tomato paste

½ cup chopped onions

½ cup chopped celery

½ cup chopped green peppers

2 garlic cloves, minced

1 tsp. salt

1½ tsp. ground cumin

1 tsp. dried oregano

¼ tsp. cayenne pepper

3 Tbsp. brown sugar

15-oz. can garbanzo beans

1. Combine all ingredients except beans in slow cooker.

2. Cook on Low 6-8 hours, or High 3-4 hours. Add beans one hour before serving.

Variation:

If you prefer a less tomatoey taste, substitute 2 vegetable bouillon cubes and 1 cup water for tomato paste.

Black-Eyed Pea and Vegetable Chili

Julie Weaver

Reinholds, PA

Makes 4-6 servings

Prep. Time: 20 minutes

Cooking Time: 4-8 hours

Ideal slow-cooker size: 4-qt.

1 cup finely chopped onions

1 cup finely chopped carrots

1 cup finely chopped red,
or
green, pepper,
or
mixture of two

1 garlic clove, minced

4 tsp. chili powder

1 tsp. ground cumin

2 Tbsp. chopped cilantro

14½-oz. can diced tomatoes

3 cups cooked black-eyed beans,
or
2 15-oz. cans black-eyed beans, drained

4-oz. can chopped green chilies

¾ cup orange juice

¾ cup water,
or
broth

1 Tbsp. cornstarch

2 Tbsp. water

1. Combine all ingredients except cornstarch, 2 Tbsp. water, cheese, and cilantro.

2. Cover. Cook on Low 6-8 hours, or High 4 hours.

3. Dissolve cornstarch in water. Stir into soup mixture 30 minutes before serving.

Serving suggestion: Garnish individual servings with shredded
cheddar cheese
and chopped
cilantro
.

Beans and Tomato Chili

Becky Harder

Monument, CO

Makes 6-8 servings

Prep. Time: 5 minutes

Cooking Time: 4-8 hours

Ideal slow-cooker size: 4½-qt.

15-oz. can black beans, undrained

15-oz. can pinto beans, undrained

16-oz. can kidney beans, undrained

15-oz. can garbanzo beans, undrained

2 14½-oz. cans stewed tomatoes and juice

1 pkg. prepared chili seasoning

1. Pour beans, including their liquid, into slow cooker.

2. Stir in tomatoes and chili seasoning.

3. Cover. Cook on Low 4-8 hours.

Serving suggestion: Serve with
crackers
, and top with grated
cheddar cheese
, sliced
green onions
, and
sour cream
, if desired.

Variation:

Add additional cans of white beans or 1 tsp. dried onion.

VEGETARIAN SOUPS