favorites slow cooking Three-Bean Soup

Three-Bean Soup
Three-Bean Soup
Makes 8 to 10 servings
hours or until beans are tender. Discard
bay leaves before serving.
Osso Buco
Makes 4 servings
Soak the beans just before you go
to bed, and then assemble the soup
in the slow cooker the following
Brunswick Stew
Makes 8 to 10 servings
2 cups new potatoes, coarsely
2 cups frozen lima beans, thawed
2 cups frozen corn, thawed
2 cups frozen okra, thawed
1 onion, chopped
3 pounds boneless beef roast,
1 (28-ounce) can crushed tomatoes
1 (28-ounce) bottle barbecue sauce
1½ cups beef broth
Cornbread, optional
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
3 cloves garlic, minced
1 cup red wine
1 cup beef broth
2 tablespoons tomato paste
1 teaspoon dried rosemary
4 (1½-inch-thick) veal shanks
1 teaspoon salt
½ teaspoon ground black pepper
1 (14.5-ounce) can diced tomatoes
with basil, garlic, and oregano
Hot cooked orzo
Garnish: fresh rosemary
1. In a 4-quart slow cooker, combine
potatoes, beans, corn, okra, and onion.
Place roast on vegetables. Pour tomatoes, barbecue sauce, and beef broth
over roast. Cover and cook on high 1
2. Reduce heat to low, and cook
8 hours.
3. Using 2 forks, shred meat into
bite-size pieces. Serve with cornbread,
if desired.
1. In a 3-quart slow cooker, combine
carrots, celery, onion, garlic, red wine,
beef broth, tomato paste, and dried
rosemary. Arrange veal shanks on vegetables. Sprinkle veal and vegetables
with salt and pepper. Pour tomatoes
over veal shanks. Cover and cook on
high 1 hour. Reduce heat to low, and
cook 7 hours.
2. Serve over orzo. Garnish with fresh
rosemary, if desired.
½ pound dried light red kidney
½ pound dried pinto beans
½ pound dried navy beans
1 ham hock
2 cups chopped onion
1½ cups chopped celery
1½ cups chopped carrots
10 thyme sprigs
2 bay leaves
1 teaspoon salt
1 teaspoon ground black pepper
12 cups hot water
1. In a large bowl, add beans and cold
water 2 inches above beans. Soak
beans 8 hours or overnight.
2. Drain beans, discarding water. In a
5-quart slow cooker, combine soaked
beans, ham hock, onion, celery, carrots, thyme, bay leaves, salt, pepper,
and water. Cover and cook on low 12
Veggie Spaghetti Sauce
Makes 8 to 10 servings
Osso Buco
2 (28-ounce) cans crushed tomatoes
2 cups sliced zucchini
1 cup sliced yellow squash
1 (8-ounce) container sliced fresh
¼ cup finely chopped carrots
3 cloves garlic, minced
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon dried parsley
¼ teaspoon salt
¼ teaspoon ground black pepper
Hot cooked spaghetti
Shredded Parmesan cheese, optional
1. In a 4-quart slow cooker, combine
tomatoes, zucchini, squash, mushrooms, carrots, garlic, basil, oregano,
thyme, parsley, salt, and pepper. Cover
and cook on low 7 hours.
2. Serve over pasta. Sprinkle with
cheese, if desired.
“Slow cookers fill your home
with an aroma that signals
‘welcome home, there’s no
cooking tonight.’ ” –Paula
Veggie Spaghetti Sauce
Asian Chicken Thighs
and Bok Choy
Asian Chicken Thighs and
Bok Choy
Makes 4 servings
¼ cup soy sauce
2 tablespoons honey
2 tablespoons chopped fresh ginger
1 tablespoon lemon juice
2 cloves garlic, minced
¼ teaspoon crushed red pepper
4 cups sliced bok choy
1 cup sliced red bell pepper (about
1 pepper)
1 cup sliced green bell pepper
(about 1 pepper)
1 cup sliced yellow bell pepper
(about 1 pepper)
2 pounds boneless skinless chicken
¼ teaspoon salt
Hot cooked rice
1. In a small bowl, combine soy sauce,
honey, ginger, lemon juice, garlic, and
crushed red pepper. Set aside.
2. Place bok choy and peppers in
the bottom of a 4-quart slow cooker.
Arrange chicken evenly on top of
vegetables. Sprinkle chicken with salt.
Pour soy sauce mixture over chicken.
Cover and cook on high 1 hour. Reduce
heat to low, and cook 5 hours or until
chicken is done.
3. Spoon vegetables over rice. Top with
chicken. Spoon sauce over chicken.
Serve immediately.
Lemon-Thyme Chicken
Makes 4 to 6 servings
Sometimes grocery stores put out
partially frozen chicken. Before
adding chicken or any ingredient to
the slow cooker, make sure it is fully
thawed so it will cook properly.
1 (5- to 6-pound) chicken, rinsed
and patted dry
1 teaspoon salt, divided
1 teaspoon ground black pepper,
½ lemon
3 thyme sprigs
3 cloves garlic, crushed
4 cups baby carrots
6 shallots, peeled and halved
¼ cup white wine
1. Season chicken cavity with ½
teaspoon salt and ½ teaspoon pepper.
Place lemon half, thyme, and garlic into
cavity. Truss chicken. Season outside of
chicken with remaining ½ teaspoon salt
and ½ teaspoon pepper. Arrange carrots
and shallots in a 5-quart slow cooker.
Place chicken on top. Pour wine over
chicken and vegetables. Cover and cook
on high 1 hour. Reduce heat to low, and
cook 5 hours or until chicken is done.
Lemon-Thyme Chicken
Hand-me-down Check
To test an older slow cooker to make certain it gets hot
enough to cook foods safely and thoroughly, try this.
Fill it with 2 quarts lukewarm water. Turn on low setting
for 8 hours with the lid on. Remove lid, and check water
temperature with an instant-read thermometer. If it
doesn’t register 185°, consider replacing the cooker.
Makes 6 servings
11/2 pounds ground beef
1 cup panko (Japanese bread crumbs)
1 cup finely chopped fresh mushrooms
2 eggs, lightly beaten
1 tablespoon dried minced onion
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 cup ketchup
Makes about 8 servings
11/2 pounds boneless skinless chicken
breasts, cut into 1-inch pieces
1 pound smoked sausage, cut into
1/4-inch-thick slices
1 onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
2 (14.5-ounce) cans diced tomatoes with
garlic and onion
1 cup chicken broth
11/2 tablespoons Creole seasoning*
2 cups instant white rice*
{1} In a 5-quart oval slow cooker, combine
chicken, smoked sausage, onion, bell pepper,
celery, diced tomatoes, chicken broth, and
Creole seasoning. Cover and cook on high
for 1 hour. Reduce heat to low, and cook for
3 to 4 hours.
{2} Stir rice into jambalaya mixture. Cover
and cook on low for 15 minutes or until rice
is tender.
*We used Tony Chachere’s Original Creole
Seasoning and Minute Rice.
{1} In a medium bowl, combine ground beef,
panko, mushrooms, eggs, onion, garlic powder,
and salt. Gently form into an 8x5-inch loaf.
{2} Fold two (24-inch-long) pieces of
aluminum foil lengthwise in half twice.
Crisscross foil strips in bottom of a 5-quart
oval slow cooker so that edges of strips hang
over top edge of slow cooker. Place meat loaf
in center of foil strips in slow cooker.
{3} Cover and cook on high for 1 hour.
Reduce heat to low. Remove lid, and quickly
brush top of meat loaf with ketchup. Return
lid to slow cooker, and cook on low for 3
hours. Use edges of foil strips to gently
remove meat loaf from slow cooker.
*We used 90/10 ground beef.
Makes 4 servings
1 pork tenderloin (about 1 pound),
3/4 cup ketchup
2/3 cup firmly packed dark brown sugar
1/2 cup cider vinegar
1 (1.6-ounce) package barbecue pork
2 tablespoons Worcestershire sauce
11/2 tablespoons liquid smoke
4 baking potatoes
Garnish: shredded Cheddar cheese,
chopped green onions
{1} Place pork tenderloin in a 4- to 5-quart
slow cooker.
{2} In a small bowl, combine ketchup,
brown sugar, cider vinegar, pork seasoning,
Worcestershire sauce, and liquid smoke.
Pour ketchup mixture over pork tenderloin.
Cover and cook on low for 4 hours.
{3} During last hour of slow cooking,
preheat oven to 375°. Place potatoes on a
baking sheet, and bake 1 hour or until skin is
crisp and potato is tender.
{4} Remove pork from slow cooker, and
shred with a fork. Return pork to slow
cooker, and stir gently to coat shredded pork
with sauce. Serve shredded pork over baked
potatoes. Garnish with shredded cheese and
chopped green onions, if desired.
*We used McCormick Slow Cookers BBQ
Pulled Pork Seasoning.
Makes 7 servings
1 (15-ounce) container ricotta cheese
1 (10-ounce) package frozen spinach,
thawed, drained, and squeezed dry
1 egg, lightly beaten
3/4 cup grated Parmesan cheese, divided
1/2 cup shredded mozzarella cheese
1/2 teaspoon salt
2 (14.5-ounce) cans stewed tomatoes
with basil, garlic, and oregano,
1 (24-ounce) jar roasted garlic and herb
pasta sauce, divided
1 cup chopped onion
1 (8-ounce) package uncooked
manicotti shells (14 shells)
{1} In a medium bowl, combine ricotta
cheese, spinach, egg, 1/4 cup Parmesan
cheese, mozzarella cheese, and salt,
stirring to combine.
{2} In a 5-quart oval slow
cooker, combine 1 can
stewed tomatoes, 1
cup pasta sauce,
and onion.
{3} Fill uncooked manicotti shells with
spinach mixture. Arrange 7 stuffed shells
over the tomato mixture in slow cooker. Top
shells with remaining can stewed tomatoes.
Arrange remaining stuffed shells over stewed
{4} Pour remaining pasta sauce over
manicotti shells, spreading evenly. Top with
remaining 1/2 cup Parmesan cheese.
{5} Cover and cook on low for 3 to 4 hours.
Note: Chop the stewed tomatoes in the can
using kitchen shears.