Slow Cooker

Potato Soup
No Fuss

Red Beans, Rice

Salmon Cheese Casserole
Seafood Chowder

Spinach Mexican Style

Stuffed Herb Chops

Vegetarian Black Bean Chili

Bar B Q Beef Shredded
12 servings

1 fresh beef brisket* 3-5# halved
1 tsp. celery salt
1 tsp. garlic powder
1 tsp. onion powder
3 Tbsp. liquid smoke, optional
1 Tbsp. hot pepper sauce
1 18 oz. bottle barbecue sauce
12 sandwich rolls, split

Combine cellery salt, garlic powder, and onion powder; rub over brisket.

Place in 5 qt. crock pot slow cooker. Combine liquid smoke and hot pepper sauce
pour over brisket. Cover and cook on low for 6-8 hours until meat is tender.

Remove roast and cool slightly. Strain cooking juices, reserving 1/2 cup.

Shred meat with two forks; place in a large pan. Add barbecue sauce and reserved cooking juices; heat through.

Serve about 1/3 cup meat mixture on each bun.

*Editors note: This is a fresh beef brisket, not corned beef.

4 boneless chicken breast halves
1 Jar (16 oz.) Alfredo sauce
1 Tbsp. vegetable oil
1 can whole kernel corn, drained
1 cup frozen peas, thawed
1 jar (4 oz.) sliced mushrooms, drained
½ cup chopped onion
½ cup water
½ tsp. garlic salt
¼ tsp. pepper
Hot cooked linguine

Brown chicken in oil. Transfer to crock pot or slow cooker.

Combine Alfredo sauce, corn, peas, mushrooms, onion, water, garlic salt and pepper in bowl.

Transfer to chicken in cooker.

Cover and cook on low for 6-8 hours.

Serve over linguine.

1# dried pinto beans
1 boneless pork loin roast (3-4#), halved
1 can stewed tomatoes (14 oz)
5 medium carrots, chopped
4 celery ribs, chopped
1½ cups water
2 cans (4 oz. each) chopped green chilies
2 Tbsp. chili powder
4 garlic cloves, minced
2 tsp. ground cumin
1 tsp. dried oregano
dash pepper
2 pkg (10 oz. each) corn chips or 30 flour tortillas (9")
Chopped green onions, sliced ripe olives, chopped tomatoes, shredded cheddar cheese, sour cream and shredded lettuce.

Place beans in saucepan; add water to cover by 2". Bring to boil; boil for 2 minutes
Remove from heat; cover and let stand 1 hour.

Drain and rinse beans; discard liquid.

Put roast in 5 qt. slow cooker.

Combine beans, tomatoes, carrots, celery, water, chilies, chili powder, garlic, cumin, oregano and pepper. Pour all over roast.

Cover and cook on high for 3 hours. Reduce
heat to low; cook 5 hours more until beans are tender.

Remove meat and shred with two forks. Return to cooker.

Serve meat mixture over corn chips or in tortillas; serve with toppings of your choice.

This is a great company meal. Set out a selection of toppings and let them make their own salad, Fahitas, or appetizers with chips.

1# pinto or navy beans
onion
ham bone is good if you have
I often make these beans with only a bit on onion and a bit of salt.

Soak beans several hours or overnight in cold water
Change water after soaking a few hours.

Place beans in crock pot or slow cooker and cover with water to the top.

Cook on high for 6-8 hours or low for 12 hours. Sometimes I turn down to low when I find the beans getting soft.

These are delicious as a soup or vegetable with a meal. Del always adds vinegar to the beans before eating. I let each person season their own according to taste.

These are so easy!

So appreciated by my husband who grew up with this specialty!

Potato Soup No Fuss
8-10 servings

6 cups unpeeled potatoes, cubed
5 cups water ( I save juices from veggies and meats so use what is available; add water to make a total of 5 cups.)
2 cups chopped onions
½ cup celery, chopped
½ cup carrots, sliced thin
¼ cup butter
4 tsp. chicken bouillon granules
2 tsp. salt, lemon pepper
1 can evaporated milk (12 oz)
3 Tbsp. fresh parsley, chopped
Snipped chives
Combine and cook first 9 ingredients in slow cooker and cook on high for 7 hours until vegetables are tender.

Add milk and parsley; mix; cover; cook 30-60 minutes longer until heated through.

Garnish with chives, if desired.

1 cup = 190 calories, 827 sodium, 7 gr fat, 5 gr protein, 26 gr carbs, 12 mg cholesterol

Pork Chops
Quick to prepare; 6 servings

6 pork loin chops (¾" thick), trimmed
2 Tbsp. vegetable oil
1 can cream of chicken soup, undiluted
1/3 cup water
1/2 cup flour
2 tsp. salt
1½ tsp. ground mustard
½ tsp. garlic powder

Combine flour, salt, mustard, garlic powder
Dredge pork chops.
Brown chops on both sides in oil.
Put into slow cooker. Pour combined soup and water over chops.

Cover and cook on low 6-8 hours until meat is tender.

If desired thicken juices from the pan and serve with chops.

Beef in Mushroom Gravy 
Easy, tasty meal, 6 servings

2# round steak
1 envelope dry onion soup mix
1 can cream of mushroom soup, undiluted
½ cup water

Cut steak into several serving pieces; place in slow cooker.

Combine soup, water, and onion soup mix. Pour over beef. Cover and cook on low 7-8 hours until meat is tender.

Serve with mashed potatoes or rice.

Spareribs, Cabbage, Kraut
May be prepared with all Kraut or all cabbage.

3# lean pork ribs, cut in serving pieces
1 small can sauerkraut, rinsed
1/2 small head cabbage, thinly sliced
1 large onion, sliced
1 apple, sliced
1 tsp. caraway seeds or dill weed
1 tsp. salt. (I omit salt if using Kraut)

Sprinkle ribs with seasonings. Brown for 30 minutes in heavy skillet.

Alternate layers of spareribs, sauerkraut, cabbage, onion and apple in crock pot. Add caraway seeds or dill weed to water and pour over all. Cover and cook on low for 6-8 hours. ( High: 4-5 hours. Stir several times when on high)

Corned Beef and Cabbage
One step meal 6-8 servings

2½-3# corned beef brisket
2-3 medium onions, quartered
3 carrots, cut in 3" pieces or # baby carrots
4 potatoes peeled and quartered
Cabbage, cut in small wedges
3 cups water, 3 garlic cloves, minced
1 bay leaf & contents of spice packet
2 Tbsp. each sugar & cider vinegar
½ tsp. pepper

Put all ingredients into crock pot. Veggies first, Combine water and spices and pour over veggies. Beef on top and cabbage over that.

Cover and cook on low 8-9 hours. (High: 7-10 hrs.) until tender. Remove bay leaf.

Push cabbage wedges down into liquid after 5 hours (low) 2½ hrs. (High)

Note: If you need more cabbage than your slow cooker will hold. Pour juices from crock pot over cabbage and cook slowly for 20 minutes.

Hamburger Casserole

2 large potatoes, sliced
2-3 medium carrots, sliced
1 can peas, drained
3 medium onions, sliced
1½# lean ground beef, browned
2 stalks celery, sliced
1 can tomato soup
1 can water

Put layers of vegetables in the order given seasoning each layer with salt & pepper if desired. (Low salt, eliminate salt)

Put browned beef on top of celery. Mix water and soup and pour over top of all.

Cover and cook on low 6-8 hours. (high: 2-4
hours, stirring occasionally.)

Excellent and a great meal when busy most of the day!

Bouillabaisse
The fisherman's stew

½ cup each olive oil & onion
½ cup chopped celery
1 Tbsp. garlic
1 # can tomatoes
1 8 oz. can tomato sauce
2 tsp. salt, 1 Tbsp. paprika
½ cup dry sherry or white wine
2 cups water
pinch basil
1½ # medium shrimp
1 # crabmeat
1 # clams or scallops
3 halibut steaks in 1" pieces
4 medium lobster tails, optional

Put all ingredients except seafood in slow cooker . The first 11 ingredients. Cover and cook on High for 2-4 hours. Add sea foods; cover and cook 3-4 hours on high.

We love this! I make for two so cut down all ingredients. Freezes if you make extra.

French Onion Soup
A favorite!

1 quart beef stock
3 cups thinly sliced yellow onions
¼ cup butter
1½ tsp. salt
¼ cup sugar (aids browning)
2 Tbsp. flour
¼ cup dry vermouth
1 cup grated Mozzarella cheese

Put stock in crock pot. Cover and cook on high. Cook onions slowly in skillet in butter; cover and let cook for about 15 minutes. Uncover and add salt, sugar and flour. Stir well. Add to stock in pot.

Cover slow cooker and cook on low 6-8 hours. (High 3 hours).

Serve in bowl; top with cheese.

Could use Parmesan Cheese.

Oyster Stew
Ready for supper!

1 quart milk
¼ cup butter
2 tsp. salt (low salt omit)
1 pint oysters with liquid

Put all ingredients except oysters in crock pot. Cover and cook on high 1½ hours. Stir well. Add oysters and cook on low for 2-4 hours.

Serve hot with oyster soup crackers.

This is our family favorite on Christmas Eve!  It wouldn't be the same without having it.

Seafood Chowder
Serve with Crusty Rolls

2# fresh or frozen fish fillets ( cod, haddock, blue hake)
¼# salt pork or diced bacon
1 medium onion, chopped
4 medium potatoes, cubed
2 Cups water
1½ tsp. salt (I omit this for low salt)
1 can evaporated milk (You may substitute regular milk if you prefer)

Thaw frozen fish & cut into bite size pieces. Saute salt port and onion until golden; drain and put into crockpot with fish. Add all other ingredients. Cover and cook on High for 2 hours; turn to low 4-6 hours until potatoes are tender.

Serve in large bowls with Crusty Bread.

Crock Pot Soup
Joan M. Anderson Crawfordsville, Iowa 1982 Swedesburg Cookbook

1 # ground beef (browned and drained)
3 C. water
2-4 Tbsp. beef base
1 (20 oz.) Pkg mixed vegetables
1 1 can tomatoes
Chopped onion and celery if desired
Salt and pepper

Put all ingredients in Crock Pot and cook on low 8-10 hours. One hour before serving,
turn to high and make a paste of 1 stick of margarine and ½ Cup flour. Stir until smooth. Pour paste into Crock Pot and stir until thick.

NOTE: I have substituted minute or regular rice for margarine and flour. This will thicken the soup and eliminate the fat. JAC
Update:
I have changed this to meet dietary needs. Eliminating beef and substituting soy and sometimes beans.  I use coconut oil and flax seed (ground) instead of margarine. Tastes wonderful!!  Feb.2007

Salmon Cheese Casserole
Delicious! 4-6 Servings
Ruth Lindeen, ABC Bergstrom Cookbook 1976

1# can salmon with liquid
1 4 oz. can mushrooms, drained
1½ cups bread crumbs
2 eggs beaten
1 Cup grated cheese
1 Tbsp. lemon juice
1 Tbsp. minced onion

Flake fish in bowl. Add remaining ingredients and mix thoroughly. Pour into lightly greased crock-pot.

Cover and cook on high 1 hour. Then turn to low for 3-4 hours.

Delicious! Quick prep. Nutritious!

Note: This is good without the mushrooms!  Sometimes I add eggplant, chopped.

  Stuffed Herb Chops
Serves 6 or 2**

¾ Cup chopped onion
¾ Cup chopped celery
2 Tbsp butter
2 cups dried bread cubes
½ cup minced fresh parsley
1/3 cup evaporated milk
1 tsp fennel seed crushed
1½ tsp salt, divided
½ tsp pepper, divided
6 rib or loin port chops (1" thick)
1 Tbsp. vegetable oil
¾ Cup white wine or chicken broth

In skillet, sauté onion and celery in butter until tender. Add bread, parsley, milk, fennel, half of the salt and pepper; toss to coat.

Cut a pocket in each chop by slicing back almost to the bone. Spoon 1/4 Cup stuffing into each pocket. Combine remaining salt & pepper; rub over chops.

In skillet brown chops in oil and transfer to slow cooker or crock pot.

Pour wine or broth over chops. Cover and cook on low for 8-9 hours until meat juices run clear.

**I make this for two or four. Save the extra bread crumbs & seasonings in a plastic bag and refrigerate until making the next time.

If I make four, I freeze two and they are ready for a quick meal when I am in a hurry.

Spinach Mexican Style

2 packages (10 ounces each) frozen chopped spinach
1 onion, chopped
1 clove garlic, minced
1 tablespoon Enova™ brand oil or Tropical Traditions™ Virgin Coconut Oil
2 Anaheim chilies,* toasted, peeled and minced
3 fresh tomatillos, toasted,** husks removed and chopped
6 tablespoons fat-free sour cream (optional)

When handling chilies, be sure to wear rubber gloves and do not touch your face, nose, eyes or lips before thoroughly washing your hands.
**To toast fresh tomatillos, preheat a heavy frying pan over medium heat. Leaving papery husks on, toast the tomatillos, turning often, until the husks are brown and the interior flesh is soft, about 10 minutes. When cool enough to handle, remove and discard the husks.

Place frozen spinach in slow cooker. Set aside.

Cook onion and garlic in Enova™ brand oil in large skillet over medium heat until onion is soft but not browned, about 5 minutes. Add chilies and Tomatillos and cook a few more minutes. Add mixture to slow cooker.

Cover and cook on LOW for 4 to 6 hours. Stir before serving. Serve with dollops of sour cream, if desired

Tip
To toast chilies and tomatillos, heat a griddle or cast-iron skillet over medium-high heat until a drop of water sizzles. Cook chilies or tomatillos, a few at a time, turning occasionally, until blackened all over. Place the chilies or tomatillos in a plastic or brown paper bag and let sit 5 minutes. Remove them from the bag and peel by scraping off the charred skin.

Yield: 6 Servings
Serving Size: 1/6 of total recipe per serving

1 T. Olive oil
2 cups chopped onions
6 garlic cloves, chopped
2 cans black beans, drained
1 T. Chili powder
2 tsp. dried oregano
1½ tsp. ground cumin
¼ tsp. cayenne pepper
1 # can diced tomatoes
12 oz. vegetable broth
chopped cilantro

Heat olive oil in large pot. Add onions and garlic. Sauté onions until soft, about 10 minutes.  

Drain beans and rinse with cold water.  After cooking vegetables mix with chili powder, and spices and herbs and heat 2 minutes.  Add beans, tomatoes and vegetable broth.  Bring to boil, reduce heat and simmer for 10 minutes.

This is also a good recipe to prepare in the slow cooker.

1 boneless beef chuck roast cubed (3#)
1 T. vegetable oil, 1 T. Italian seasoning
1 tsp. salt, 1 garlic clove, minced
½ C. sliced ripe olives, drained
1/3 C. oil-packed sun-dried tomatoes, drained and chopped
1 C. Beef Broth, ½ C. fresh pearl onions, peeled
1 T. cornstarch, 2 T. water

In a large skillet, brown meat in oil in batches and drain.
Transfer to a 5 qt. slow-cooker. Sprinkle with seasonings, top with olives and tomatoes.  Add broth and onions. Cover and cook on low 6-8 hours or until meat is tender.

With slotted spoon, remove beef and onions to serving platter and keep warm.  Pour cooking juices into a small saucepan; skim fat. Combine cornstarch and water until smooth; gradually stir into cooking juices.  Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over beef mixture.

You may want to serve this with Mashed Potato Spinach Bake.

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updated March 2009