Slow Cooker Recipes: Southern Living

I may not care much for southern politics, but no one can contest that they have some of the greatest food creations in the nation.

Here are some recipes from this culinary rich section of the United States:

Sina's Georgia -Style Boiled Peanuts
2 Pounds raw Peanuts, in shell
3/4 t0 1 Cup Salt
12 Cups Water

Combine all ingredients in a 5 or 6 quart slow cooker. Cover and cook on High 18 hours or until peanuts are soft. Drain peanuts before serving or storing. Store in zip- top plastic bags in refrigerator up to 2 weeks. Makes: 18 Cups

Cajun Boiled Peanuts: Add 1 (3-Ounce) package boil -in-bag shrimp and crab boil and 1/3 to 1/2 Cup hot sauce to slow cooker before cooking.

Chicken and Wild Rice Soup
2 Tablespoons Butter
3 Celery Ribs, thinly sliced
1 medium Onion, chopped
1 (8 Ounce) package sliced fresh Baby Portobello Mushrooms
2 Teaspoons minced Garlic
4 (14 Ounce) cans Roasted Garlic flavored Chicken Broth
3 (6 Ounce) packages Roasted Chicken Breast Chunks
1 1/2 Cups frozen Whole Kernel Corn, thawed and drained
1 (8 Ounce) can sliced Water Chestnuts, drained
1 Cup uncooked Wild Rice
1 Teaspoon Salt
3/4 Teaspoon freshly ground Pepper
2 Cups Whipping Cream
Garnish: Toasted Slivered Almonds

1) Melt butter in a large skillet over medium - high heat. Add celery and onion; cook 4 minutes or until almost tender. Add mushrooms and garlic; cook 2 minutes.
2) Combine mushroom mixture, broth, and next 6 ingredients in a 5 quart slow cooker.
3) Cover and cook on LOW for 5 to 6 hours or until rice is tender. stir in whipping cream. Garnish, if desired.
Makes: 12 1/2 Cups

Sauerkraut and Sausage
1 ( 32 Ounce) jar Sauerkraut
3 large Garlic Cloves, pressed
1 Onion, chopped
1 large Granny Smith Apple, peeled and coarsely chopped
3/4 Cup Apple Cider
2 Tablespoons Dark Brown Sugar
1 Tablespoon White Vinegar
1 Teaspoon Caraway Seeds
1/2 Teaspoon Salt
1/2 Teaspoon freshly ground Pepper
1 (14 Ounce) package Smoked Beef Sausage, cut into 2 -inch pieces

1) Combine frist 10 ingredients in a 3 quart slow cooker. Add sausage
2) Cover and Cook on LOW 7 hours
Makes: 4 Servings

Loaded Jambalaya
3/4 Pound skinned and boned Chicken Thighs, cut into 1-inch pieces
3/4 Pound skinned and boned Chicken Breasts, cut into 1-inch pieces
1 Teaspoon Salt
1/8 Teaspoon Black Pepper
1/8 Teaspoon ground Red Pepper
2 Tablespoons Vegetable Oil
1 large Onion, chopped (about 2 cups)
1 large green Bell Pepper, chopped
2 Celery Ribs, chopped
4 Garlic Cloves, minced
1 (14 1/2 Ounce) can Diced Tomatoes, undrained
1/2 Pound fully cooked Ham, cut into 1/2 inch pieces
1 (14 Ounce) can Chicken Broth
2 ( 3.5 Ounce) bags boil-in-bag Rice
1 Pound medium size fresh Shrimp
1/2 Cup chopped Green Onion
2 Tablespoons chopped fresh Parsley
1 Tablespoon Hot Sauce

1) Sprinkle chicken evenly with salt, black pepper, and red pepper.
2) Heat oil in large skillet over high heat. Add chicken; cook 4 to 5 minutes, stirring occasionally, or until browned. Spoon chicken into 5 quart slow cooker.
3) Add onion and next 3 ingredients to skillet; saute 4 minutes or until tender. Transfer to slow cooker. Add tomatoes, ham, and broth to slow cooker.
4) Cover and cook on LOW 5 hours. Meanwhile, cook rice according to package directions. set aside.
5) Peel shrimp, and devain, if desired. Stir shrimp, cooked rice, and remaining ingredients into slow cooker. Cover and cook on HIGH 15 minutes or until shrimp turn pink.
Makes: 4 to 6 Servings

Peppered Corn On The Cob
6 Tablespoons Butter, softened
4 Garlic Cloves, pressed
6 Ears fresh Corn, husks removed
1 Teaspoon freshly ground Pepper
1/2 Teaspoon Salt
12 Fully cooked Bacon Slices
1/2 Cup Chicken Broth
1 Jalapeno Pepper, minced

1) Combine butter and garlic in small bowl. Rub garlic butter evenly over ears of corn. Sprinkle evenly with pepper and salt. Wrap each ear of corn with 2 bacon slices, and secure with a wooden pick. Place corn in 5 quart slow cooker. Add broth and jalapeno pepper.
2)Cook and cover on LOW 3 to 4 hours, or untill corn is tender.
Makes: 6 Sevings