Slow Cooker Recipes: Taste Of Home

I love using my slower cooker! It so easy to cook a great home style meal for the family.

At the grocery store they sell recipes booklets in the checkout line. About every 3 months or so they come out with one that has slow cooker recipes in it

The following recipes are taken from one such booklet that was sponsored by Taste of Home. You can find more recipes and more at www.tasteofhome.com


Brisket with Cranberry Gravy
1 fresh Beef Brisket (2 -2 1/2 pounds)
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1 Can (16 Ounces) Whole -berry Cranberry Sauce
1 Can (8 Ounces) Tomato Sauce
1/2 Cup chopped Onion
1 Tablespoon prepared Mustard

1) Rub brisket with salt and pepper; place in a 5 qt. slow cooker. Combine the cranberry sauce, tomato sauce, onion, and mustard; pour over brisket.
2) Cover and cook on LOW for 8 -10 hours or until meat is tender. Remove brisket; thinly slice across the grain. Skim fat from cooking juices; serve with brisket.

Slow-cooked Taco Meat Loaf
2 Cups crushed Tortilla Chips
1 Cup (4 Ounces) shredded Cheddar Cheese
1 Cup Salsa
1/2 Cup Egg Substitute
1/4 Cup sliced Ripe Olives
1 Envelope Taco Seasoning
2 Pounds lean ground Beef
1/2 Cup ketchup
1/4 Cup Brown Sugar
2 Tablespoon of Louisiana - style Hot Sauce

1) In a large bowl, combine the first six ingredients. crumble beef over mixture; mix well. Shape into a round loaf.
2) Cut three 20 x 3 inches strips of heavy -duty aluminum foil. Crisscross the strips so they resemble the spokes of a wheel. Place meat loaf in center; pull the strips up and bend the edges to form a handles. Grasp the foil handles to transfer loaf to a 3 qt slow cooker. ( leave the foil in during cooking time)
3) Cover and cook on LOW for 3-4 hours or until no pink remains and a meat thermometer reads 160 degrees. Combine the ketchup, brown sugar, and hot sauce; pour over meat loaf during last hour of cooking. Let stand for 10 minutes. Use foil strips to lift loaf out of the slow cooker.

Cranberry Pork Tenderloin
1 Pound Tenderloin
1 Can (16 Ounces) Whole- berry Cranberry Sauce
1/2 Cup Orange Juice
1/4 Cup Sugar
1 Tablespoon Brown Sugar
1 Teaspoon ground Mustard
1/4 to 1/2 Teaspoon ground Cloves
2 Tablespoons Cornstarch
3 Tablespoons Cold Water

1) Place the tenderloin in a 3 qt slow cooker. Combine the cranberry sauce, orange juice, sugars, mustard and cloves; pour over pork. Cover and cook on LOW for 5-6 hours or until a meat thermometer reads 160 degrees.
2) Remove pork and keep warm. In small bowl, combine cornstarch and cold water until smooth; gradually stir into cranberry mixture. Cover and cook on HIGH for 15 minutes longer or until thickened. Serve with the pork.

Honey-glazed Ham
1 Boneless fully cooked Ham (4 Pounds)
1 1/2 Cups Ginger Ale
1/4 Cup Honey
1/2 Teaspoon ground Mustard
1/2 Teaspoon ground Cloves
1/4 Teaspoon ground Cinnamon
Sour Cream, Optional

1) Cut the ham in half; place into a 5 qt slow cooker. Pour ginger ale over ham. Cover and cook on LOW for 4-5 hours or until a meat thermometer read 140 degrees and ham is heated through.
2) Combine the honey, mustard, cloves, and cinnamon; stir until smooth. spread over ham; cook 30 minutes longer. Garnish with sour cream if desired.

Cranberry - Mustard Pork Loin
1 boneless whole Pork Loin Roast (2 pounds)
1 Can (16 Ounces) whole-berry Cranberry Sauce
1/4 Cup Dijon Mustard
3 Tablespoons Brown Sugar
3 Tablespoons Lemon Juice
1 Tablespoon Cornstarch
1/4 Cup cold Water

1) Place roast in a 3 qt slow cooker. Combine the cranberry sauce, mustard, brown sugar, and lemon juice; pour over roast. Cover and cook on LOW for 4 to 4 1/2 hours or until a meat thermometer reads 160 degrees.
2) Remove roast and keep warm. Strain cooking juices into a 2-cup measuring cup; add enough water to measure 2 cups. In a small saucepan, combine cornstarch and cold water until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.

Slow-cooked Cherry Pork Chops
6 bone-in Pork Loin Chops (8 Ounces each and 3/4 inch thick)
1/8 Teaspoon Salt
Dash of Pepper
1 Cup canned Cherry Pie Filling
2 Teaspoons Lemon Juice
1/2 Teaspoon Chicken Bouillon granules
1/8 Teaspoon ground Mace

1) In a large skillet coated with cooking spray, brown the pork chops over a medium heat on both sides. Season with salt and pepper.
2) In a 3 qt slow cooker, combine pie filling, lemon juice, bouillon, and mace. Add pork chops. Cover and cook on LOW for 3-4 hours or until meat is no longer pink.

Apple Cranberry Cider
3 Cinnamon Sticks (3 inches), broken
1 Teaspoon whole Cloves
2 Quarts Apple Cider or Juice
3 Cups Cranberry Juice
2 Tablespoons Brown Sugar

1) Place cinnamon sticks and cloves on a double thickness of cheesecloth; bring up corner of cloth and tie with string to form a bag. Place the cider, cranberry juice, and brown sugar in a 5 qt slow cooker; add spice bag. Cover and cook on HIGH for 2 hours or until cider reaches desired temperature. Discard spice bag before serving.

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

Slow Cooker Recipes

With my lifestyle and committments, Crock-Pot or Slow Cooker is very nice. I can do some prep -work in the morning or the night before, put it together, and let it cook all day. When we are ready to eat in the evening we have a nice hot. home cooked meal

Here are some great recipes I have come across, hope you try and enjoy them!

Heavenly Harvest Pork Roast
Cook: High 6 to 8 Hours

1/4 Cup Pornegranate Juice
1/4 Cup Sugar
1 Tablespoon Garlic Salt
1 Tablespoon Steak Seasoning
1 Teaspoon Black Pepper
1 Pork Roast (4 to 5 pounds)
2 Pears, cored, peeled, and sliced thick
1/2 Orange with peel, sliced thick

1) Combine pornegranate juice and sugar in small saucepan. Cook over low heat, stirring until sugar dissolves, about 2 minutes. Pour into slow cooker.
2) Combine salt, garlic salt, steak seaoning, and pepper in a small mixing bowl. Rub mixture over roast. Place roast in slow cooker. Turn roast to cover with juice mixture.
3) Top roast with pear and orange slices. Cover; cook on HIGH 6 to 8 hours or until tender. Serve with juice and fruit slices.
Makes: 6 to 8 Servings


Forty - Clove Chicken
Cook: Low 6 Hours

1 Whole Chicken (about 3 pounds), cut up
Salt
Black Pepper
1 to 2 Tablespoons Olive Oil
1/4 Cup dry White Wine
2 Tablespoons chopped fresh Parsley or 2 Teaspoons dried Parsley Flakes
2 Tablespoons dry Vermouth
2 Teaspoons dried Basil
1 Teaspoon dried Oregano
Pinch Red Pepper Flakes
40 cloves Garlic (about 2 heads), Peeled^
4 Stalks Celery, sliced
Juice and Peel of 1 Lemon
Fresh Herbs
^ The whole garlic bulb is called a head.

1) Remove skin from chicken. Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium heat. Add chicken; brown on all sides. Remove to platter.
2) Combine wine, parsley, vermouth, basil, oregano, and red pepper flakes in large bowl. Add garlic and celery; coat well. Transfer garlic and celery to slow cooker with slotted spoon. Add chicken to remaining herb mixture; coat well. Place chicken on top of celery mixture in slow cooker. Sprinkle lemon juice and peel over chicken. Cover; cook on LOW 6 hours.
3)Sprinkle wit fresh herbs before serving
Makes: 4 to 6 Servings


Classic Beef & Noodles
Cook: High 4 1/2 to 5 1/2 Hours - Low 8 1/2 to 10 1/2 Hours

1 Tablespoon Vegetable Oil
2 Pounds Beef Stew meat, sliced in half
1/4 Pound Mushrooms, sliced in half
2 Tablespoons chopped Onion
2 Cloves Garlic, minced
1 Teaspoon Salt
1 Teaspoon dried Oregano Leaves
1/2 Teaspoon Black Pepper
1/4 Teaspoon dried Marjoram Leaves
1 Bay Leaf
1 1/2 Cups Beef Broth
1/3 Cup dry Sherry
1 Cup (8 ounces) Sour Cream
1/2 Cup All-Purpose Flour
1/4 Cup Water
4 Cups hot cooked Noodles

1) Heat oil in large skillet. Brown beef on all sides. (work in batches, if necessary.) Drain and discard fat.
2) Combine beef, mushrooms, onion, garlic, salt, oregano, pepper. marjoram, and bay leaf in slow cooker. Pour in beef broth and sherry. Cover; cook on LOW 8 to 10 hours or High 4 to 5 hours. Remove and discard bay leaf.
3) Combine sour cream, flour and water in small bowl. Stir about 1 cup liquid from slow cooker into sour cream mixture. Add mixture to slow cookers. Cook, uncovered, on HIGH 30 minutes or until thickened and bubbly. Serve over noodles.
Makes: 8 Servings


That's Italian Meat Loaf
Cook: HIGH 4 to 6 hours - LOW 8 to 10 hours

1 Can (8 ounces) Tomato Sauce, divided
1 Egg, lightly beaten
1/2 Cup chopped Onion
1/2 Cup chopped Green Bell Pepper
1/3 Cup Seasoned dry Bread Crumbs
2 Tablespoons grated Parmesan Cheese
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Black Pepper
1 Pound Ground Beef
1/2 Pound Ground Pork
1 Cup (4 ounces) shredded Asiago Chesse

1) Reserve 1/3 cup tomato sauce; refrigerate. Combine remaining 2/3 cup tomato sauce and egg in large bowl. Stir in onion, bell pepper, bread crumbs, parmesan chesse, garlic powder, and black pepper. Add ground beef and pork; mix well and shape into loaf.
2) Place meat loaf on foil handles; place in slow cooker. Cover; cook on LOW 8 to 10 hours or HIGH 4 to 6 hours (internal temperature should read 170 F).
3) Spread meat loaf with reserved tomato sauce; sprinkle with asiago cheese. Cover; cook 15 minutes or untill chesse is melted. Using handles, remove meat loaf from slow cooker.
Makes: 8 servings

Foil Handles: To make foil handles, tear off 3 (18x3 inch) strips of heavy- duty foil. Crisscross the strips so they resemble the spokes of a wheel. Place the dish in center of the strips. Pull the foil strips up and over the dish and place into the slow cooker. Use foil handles to easily lift the item out again when it is finished cooking.