101 Slow-Cooker Recipes (11 page)

Country Captain

Marlene Darnell
Newport Beach, CA

We discovered this curry-flavored dish with the unusual name on a trip to southern Georgia.

2 T. olive oil

3-lb. chicken, quartered and skin removed

2 cloves garlic, minced

1 onion, chopped

1 green pepper, chopped

1/2 c. celery, chopped

2 t. curry powder

1/3 c. currants or raisins

14-1/2 oz. can whole tomatoes, chopped

1 t. sugar

salt and pepper to taste

cooked rice

Garnish: 1/4 c. slivered almonds

Heat oil in a skillet over medium heat. Sauté chicken just until golden; place in a slow cooker and set aside. Add garlic, onion, green pepper, celery and curry powder to skillet; sauté briefly. Remove from heat; stir in remaining ingredients except rice and almonds. Pour over chicken. Cover and cook on low setting for 6 hours. Serve over cooked rice; sprinkle with almonds. Makes 4 servings.

Pepper Steak

Zoe Groff
Saybrook, IL

This hearty dish is sure to be a hit at any party...and they’ll never know it only took you 1O minutes to put it together!

1 to 1-1/2 lbs. beef round steak, cut into bite-size pieces

1/3 c. all-purpose flour

1/4 t. pepper

1 onion, sliced

1 green and/or red pepper, sliced

14-1/2 oz. can diced tomatoes

4-oz. can sliced mushrooms, drained

3 T. soy sauce

cooked rice

Place roast in a slow cooker. Sprinkle with flour and pepper; stir well to coat meat. Add remaining ingredients except rice. Cover and cook on high setting for one hour; reduce to low setting and cook for an additional 8 hours. Serve over cooked rice. Makes 4 to 6 servings.

Garlicky Herbed Pork Roast

Nancy Wise
Little Rock, AR

This recipe is one I know I can count on when I want a dinner that’s really special.

4 to 5-lb. pork roast

4 cloves garlic, slivered

1 t. dried thyme

1/2 t. dried sage

1/2 t. ground cloves

1 t. salt

1 t. lemon zest

2 T. cold water

2 T. cornstarch

Cut 16 small pockets into roast with a knife tip; insert garlic slivers. Combine seasonings and zest; rub over roast. Place roast in a slow cooker. Cover and cook on low setting for 7 to 9 hours, or on high setting for 4 to 5 hours. Allow roast to stand 10 to 15 minutes before slicing. Remove and discard garlic pieces. Strain juices into a saucepan over medium heat; bring to a boil. Mix together water and cornstarch until dissolved; gradually add to saucepan. Cook until thickened, about 5 minutes. Serve gravy over sliced pork. Serves 8 to 10.

Down-Home Chicken & Noodles

Alicia Palmer
Greenville, OH

My family just loves this dish...it tastes like you’ve been cooking all day!

1 lb. boneless, skinless chicken breasts

salt and pepper to taste

2 10-3/4 oz. cans cream of chicken soup

14-1/2 oz. can chicken broth

16-oz. pkg. wide egg noodles, cooked

Place chicken in a slow cooker; sprinkle with salt and pepper. Top with soup. Cover and cook on low setting for 6 hours, or until chicken is very tender. Remove chicken from slow cooker and shred; return to slow cooker. Add broth and cooked noodles; mix well. Cover and cook on low setting for an additional 30 minutes, or until heated through. Serves 6.

Mom’s Blueberry Cobbler

Sharon Tillman
Hampton, VA

Growing up, I always loved blueberries...I still do! Mom would make this easy recipe for me year ‘round.

2 8-oz. tubes refrigerated biscuits, quartered and divided

1/3 c. brown sugar, packed

1/2 t. cinnamon

1/3 c. butter, melted

21-oz. can blueberry pie filling, divided

Layer one tube of biscuits in a slow cooker that has been sprayed with non-stick vegetable spray. In a small bowl, mix together brown sugar, cinnamon and butter just until combined; sprinkle half of mixture over biscuits. Spread half of pie filling over top. Layer with remaining biscuits; sprinkle with remaining brown sugar mixture and top with remaining pie filling. Cover and cook on high setting for 2-1/2 to 3 hours, until biscuits are golden. Makes 6 to 8 servings.