101 Slow-Cooker Recipes (13 page)

Old-Fashioned Bean Soup

Kathleen Poritz
Burlington, WI

I’m a teacher’s aide with winter recess duty...a cup of bean soup warms the body & soul!

16-oz. pkg. dried navy beans

2 qts. water

1 meaty ham bone

1 onion, chopped

1/2 c. celery leaves, chopped

5 whole peppercorns

salt to taste

Optional: bay leaf

Cover beans with water in a large soup pot; soak overnight. Drain. Combine beans, 2 quarts water and remaining ingredients in a slow cooker. Cover and cook on low setting for 10 to 12 hours, or on high setting for 5 to 6 hours. Remove ham bone; dice meat and return to slow cooker. Discard bay leaf, if using. Makes 8 to 10 servings.

Easy Cornbread:

8-1/2 oz. pkg. corn muffin mix

8-1/2 oz. pkg. yellow cake mix

2 eggs, beaten

1/3 c. milk

1/2 c. water

Combine all ingredients; mix well. Spread batter in a greased 13"x9" baking pan. Bake at 350 degrees for 15 to 20 minutes. Makes 10 to 12 servings.

Game-Day Corn Chowder

Jo Ann

This savory chowder is always simmering away in my slow cooker on football Saturday mornings so it’s ready to enjoy by kick-off.

1 lb. smoked pork sausage

3 c. frozen hashbrowns with onions and peppers

2 carrots, peeled and chopped

15-oz. can creamed corn

10-3/4 oz. can cream of mushroom soup with roasted garlic

2 c. water

Brown sausage in a skillet over medium heat; drain and cut into bite-size pieces. Place sausage in a slow cooker; top with hashbrowns and carrots. Combine corn, soup and water; stir until blended and pour over sausage mixture. Cover and cook on low setting for 8 to 10 hours. Serves 6.

Green Chile Stew

Linda Neel
Lovington, NM

Perfect for a cold evening! Use hot, medium or mild green chiles according to your own taste.

1 to 1-1/2 lbs. boneless pork, cubed

2 16-oz. cans pinto beans

2 14-1/2 oz. cans Mexican-style diced tomatoes

2 4-oz. cans diced green chiles

15-1/2 oz. can hominy, drained

1 t. ground cumin

salt and pepper to taste

Place pork in a slow cooker. Top with remaining ingredients; stir. Cover and cook on high setting for 4 to 5 hours. Serves 4.

French Onion Soup

Robin Hill
Rochester, NY

Now you can enjoy this elegant soup any time and it’s so easy to prepare.

1/4 c. butter

3 c. onion, sliced

1 T. sugar

1 t. salt

2 T. all-purpose flour

4 c. beef broth

1/4 c. dry white wine or beef broth

6 slices French bread

1/2 c. grated Parmesan cheese

1/2 c. shredded mozzarella cheese

Melt butter in a skillet over medium heat. Add onion; cook for 15 to 20 minutes, until soft. Stir in sugar and salt; continue to cook and stir until golden. Add flour; mix well. Combine onion mixture, broth and wine or broth in a slow cooker. Cover and cook on high setting for 3 to 4 hours. Ladle soup into oven-proof bowls. Top with bread slices; sprinkle with cheeses. Broil until cheese is bubbly and melted. Serves 6.

Southern BBQ Bean Soup

Tori Willis
Champaign, IL

When my daughter visited Alabama, this was one recipe she brought home...it’s becoming a family favorite up north too!

16-oz pkg. Great Northern beans

3/4 c. onion, chopped

1/8 t. pepper

2 lbs. beef short ribs, cut into serving-size pieces

6 c. water

1 c. barbecue sauce

1 to 2 t. salt

Cover beans with water in a large soup pot; soak overnight. Drain. Combine beans, onion, pepper and short ribs
in a slow cooker; add enough water to cover. Cover and cook on low setting for 10 to 12 hours. Remove short ribs; cut meat from bones. Return meat to slow cooker; stir in sauce and salt to taste. Cover and cook on high setting for an additional 20 minutes, until warmed through. Serves 6 to 8.

Chuck Wagon Stew

Peggy Pelfrey
Fort Riley, KS

This hearty stew is ideal for a fall social or a weekend at the cabin.