Helping Hands in the Kitchen: Slow Cooker

August 2, 2022

There are many types of slow cookers and even multi-cookers, but they basically do the same thing. The recipes shared this week can be made in the oven or on the stove top, you might just need to add a bit of cook time. One of the advantages of slow cookers, besides time savings, is that can keep your home much cooler on warm days than if you cooked the same dishes for hours in the oven or on the stove top. An added bonus – you can carry your prepared food to anywhere inside or out to serve any number of guests!

CHILI WITH BEANS AND TOMATOES

You can freeze the leftovers for different dishes that use chili.

Ingredients

• 3 lbs. ground beef, browned and drained (or pork, chicken, or turkey)
• 1 medium onion, chopped
• 1 16-ounce can drained kidney beans
• 1 28-ounce can diced tomatoes
• 1 15-ounce can tomato sauce
• 2-3 Tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon black pepper
• Salt to taste
• Garlic to taste

Instructions

1. Combine all ingredients in a slow cooker/multi-cooker.
2. Cover and cook for 10-12 hours on low or 5-6 hours on high. Stir occasionally if you are home.
3. Sprinkle shredded cheese and diced onions on top (optional).

CHICKEN ENCHILADA

Ingredients

• 1 cup chicken, shredded and cooked
• Onion
• Celery
• Carrots
• Salt
• Pepper
• Garlic
• Chicken stock mix (optional)
• 1 cup green bell pepper, chopped
• 1 8-ounce package cream cheese, cubed
• 1 8-ounce salsa, divided
• 8 6” flour tortillas
• ¾ pound Velveeta cheese, cubed
• ¼ cup milk

Instructions

1. Put the chicken in the slow cooker with water to cover.
2. Add some aromatics like onions, celery, carrots, salt, pepper, garlic, and maybe some chicken stock mix – whatever herbs you like.
3. Let it cook all day, then let it cool.
4. Stir the chicken, bell pepper, cream cheese, and ½ cup salsa in a sauce pan on low heat until the cream cheese is melted.
5. Spoon 1/3 of the chicken mixture down the center of each tortilla. Roll up. Place seam side down in a lightly greased 12”x8” baking dish.
6. Stir processed cheese spread and milk in saucepan on low until combined and smooth. Pour over tortillas.
7. Cover with foil. Bake at 350 degrees F. for 20 minutes.
8. Pour rest of the salsa over the top. Garnish with sliced black olives and some cilantro or parsley.

CROCKPOT STEW

You can make a stew with whatever you have on hand. The basics are the same – but the vegetables and even the meat protein can be varied, and the herbs are what you prefer. You can use this recipe as a standard guide and make it YOURS!

Ingredients

• 1 package of stew meat
• 1 cup potatoes, cubed (sweet potatoes, russet and/or red potatoes)
• 1 cup carrots, cut in pieces
• ½ cup celery, sliced
• ½ cup green pepper, cut in bite-sized pieces (optional)
• ½ cup onion, cut in bite-sized pieces
• ½ cup fresh mushrooms (optional)
• ½ – ¾ cup green peas (optional)
• 1 can diced tomatoes (or use a small can of tomato sauce for flavor)
• 5 cubes beef bouillon
• 1 Tablespoon gravy or stew seasoning
• 5 cups hot water
• 2 Tablespoons cornstarch mixed with 2-3 Tablespoons water for thickening

Instructions

1. You can coat the meat with flour and brown it before putting it in the Crockpot/slow cooker. Either way is fine. Brown the meat with a little garlic for taste.
2. Make the bouillon broth by mixing the cubes of bouillon with the 5 c. water.
3. Pour broth and meat in the slow cooker. Add the vegetables and seasonings in the slow cooker.
4. Cook on high all day. Taste and adjust seasonings.
5. When you think it is ready to thicken, add the thickener and stir. Let cook to thicken just a little.
6. Serve and enjoy!

CROCKPOT CHICKEN STEW

Ingredients

• 6 boneless chicken thighs or breasts
• 2 large sweet potatoes, peeled and cubed
• 1 medium onion, cut into thin wedges or hearty slices
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• 2 bay leaves
• 3 ½ cups water
• 2 packages chicken flavor Ramen Noodles soup

Instructions

1. Layer potatoes, onion, and chicken.
2. Sprinkle with herbs and bay leaves.
3. In a small bowl, blend 1 c. water and seasoning mixes from Ramen.
4. Pour over chicken and vegetables and add the remaining water.
5. Stir in noodles.
6. Cover and cook on high for at least 10 minutes or until noodles are tender along with chicken and potatoes. Stir gently before serving. If you are cooking the chicken with the vegetables and noodles cook for at least 2-3 hours, check for doneness and adjust the cooking time. Chicken needs to be done!

SPANISH GREEN BEANS

Ingredients

• 2 Tablespoons butter
• 2 onions, sliced thin
• ½ cup uncooked rice
• 1 pound can diced tomatoes with juice (or use fresh tomatoes diced without seeds and skinned)
• 1/8 teaspoon black pepper
• Green beans
• 1 teaspoon salt
• Dash of hot sauce
• 1/3 cup water

Instructions

1. Add the ingredients to the slow cooker.
2. Put on high. Do not leave it on 10 hours. The rice will stick and possibly burn. Check it every 30 minutes or so. Add more water if needed. Just watch the texture. The rice needs to be tender.

BOURBON SMOKIES

You can even put these on the night before bed, low speed, and let them cook all night. In the morning, turn off the slow cooker; when you get home or are ready to serve, reheat for 45 minutes to an hour.

Ingredients

• 2 Tablespoons small onion, chopped
• ½ cup ketchup
• 1 Tablespoon melted margarine
• 1/3 cup brown sugar
• ¾ cup bourbon or a broth
• 1 pound sausages

Instructions

1. Add ingredients to the slow cooker.
2. Stir and turn on the slow cooker.

SPICY SLOW COOKER PORK RIBS

Ingredients

• 2 racks of pork ribs – cut of ribs your choice
• Salt and ground pepper
• 13 ounces apricot preserves/jam
• 1 cup ketchup
• ¼ cup yellow mustard
• ¼ cup soy sauce
• 6 cloves garlic, finely chopped or minced
• 2 cans chipotle peppers in adobo, finely chopped
• 1 inch piece of ginger, finely chopped
• Hot sauce to taste, optional

Instructions

1. Cut the ribs into 2 rib pieces for serving size or leave in pieces that fit in your slow cooker. Season with salt and pepper and put in the cooker.
2. In a bowl, mix together the preserves/jam, ketchup, mustard, soy sauce garlic, chipotles, ginger, and hot sauce if using.
3. Pour over the ribs, cover and cook on low 6-8 hours. Or use high setting and cook about 4 hours.
4. When cooked and tender, preheat oven to 375 degrees F. Line a baking sheet with foil.
5. Remove ribs from cooker and place in single layer on prepared baking sheet.
6. Skim fat from the juices and transfer juices to a pan.
7. Place pan on medium heat on stove and bring to simmer.
8. Mix the cornstarch and 3 T. water in small bowl to create the thickening slurry. Stir into the juices until desired thickness.

BARBEQUED PORK LOIN

Ingredients

• 3-pound boneless pork loin
• 1 ½ teaspoons seasoned salt
• 1 teaspoon granulated garlic
• 1 teaspoon smoked paprika
• 1 teaspoon granulated sugar
• 1 cup BBQ sauce
• 1 cup regular cola

Instructions

1. If your slow cooker will hold a 3-pound pork loin roast, place it in the slow cooker.
2. Combine salt, sugar, garlic, paprika, and sugar and sprinkle on the roast liberally.
3. Cover and cook on low for 3 hours or until meat is almost tender.
4. Remove meat, skim fat from juices. Return meat to slow cooker.
5. Combine BBQ sauce and cola, pour over the meat.
6. Cover and cook on high 1-2 hours or until meat is tender and sauce is thickened a little.
7. Let rest at least 20 minutes before slicing.

Enjoy and try experimenting with other dishes, such as marinara sauce, baked ham, and scalloped potatoes. Just allow for time, keep it moist, check it and then enjoy. You can also use it for warming if you want – just remember the same rules – liquid, time, check, enjoy!

Bon Appétit
With Love,

Download the recipes here.