101 Slow-Cooker Recipes (3 page)

Honey Sesame Wings

Kimberly Hancock
Murrieta, CA

Always a hit with young & old alike...these wings are sweet and tangy, but not too spicy. We just love ’em!

3 lbs. chicken wings

salt and pepper to taste

2 c. honey

1 c. soy sauce

1/2 c. catsup

1/4 c. oil

2 cloves garlic, minced

Garnish: sesame seed

Place chicken wings on an ungreased broiler pan; sprinkle with salt and pepper. Place pan 4 to 5 inches under broiler. Broil for 10 minutes on each side, or until chicken is golden. Transfer wings to a slow cooker. Combine remaining ingredients except sesame seed; pour over wings. Cover and cook on low setting for 4 to 5 hours, or high setting for 2 to 2-1/2 hours. Arrange on a serving platter; sprinkle with sesame seed. Makes about 2-1/2 dozen.

Tahitian Rice Pudding

Beth Kramer
Port Saint Lucie, FL

Scrumptious served warm or cold.

3/4 c. long-cooking rice, uncooked

15-oz. can cream of coconut

12-oz. can evaporated milk

2-3/4 c. water

Optional: 1 T. dark rum

2/3 c. sweetened flaked coconut

In a slow cooker, stir rice, cream of coconut, evaporated milk and water until combined. Cover and cook on low setting for 4 to 5 hours. Remove crock from slow cooker. Stir in rum, if using. Let pudding cool for 10 minutes. Heat a small non-stick skillet over medium heat. Add coconut; cook and stir for 4 to 5 minutes, until toasted. Transfer coconut to a plate. Spoon pudding into dessert bowls; sprinkle with coconut. Makes 6 to 8 servings.

Hawaiian Kielbasa

Aemelia Manier
West Branch, MI

A crowd pleaser. I have learned to carry a copy of the recipe with me whenever I serve it, because people are always asking for it!

3 lbs. Kielbasa, sliced into 2-inch chunks

15-1/4 oz. can crushed pineapple

18-oz. bottle barbecue sauce

1/2 c. brown sugar, packed

1 T. ground ginger

1 t. onion powder

1 t. garlic powder

Combine all ingredients in a slow cooker. Mix well. Cover and cook on low setting for about 2 hours, until warmed through, or on high setting for about 30 minutes. Makes 10 to 15 servings.

Hot Broccoli-Cheese Dip

Rogene Rogers
Bemidji, MN

Be sure to serve this yummy dip with hearty crackers...you’ll want to get every drop!

3/4 c. butter

3 stalks celery, thinly sliced

1 onion, chopped

4-oz. can sliced mushrooms, drained

3 T. all-purpose flour

10-3/4 oz. can cream of celery soup

3 c. shredded Cheddar cheese

10-oz. pkg. frozen chopped broccoli, thawed

Melt butter in a skillet over medium heat; sauté celery, onion and mushrooms. Stir in flour; mix well. Transfer mixture to a lightly greased slow cooker; mix in remaining ingredients. Cover and cook on high setting until cheese is melted, stirring every 15 minutes. Continue cooking, covered, on low setting for 2 to 4 hours. Makes 10 to 12 servings.

French Dip Sandwiches

Debbie DeValk
Springfield, TN

Serve the savory broth from the slow cooker in small cups for dipping.

3-lb. beef chuck roast, trimmed

2 c. water

1/2 c. soy sauce

1 t. dried rosemary

1 t. dried thyme

1 t. garlic powder

1 bay leaf

3 to 4 whole peppercorns

8 French rolls, split

Place roast in a slow cooker; add remaining ingredients except rolls. Cover and cook on high for 5 to 6 hours. Remove roast from broth; shred with 2 forks and keep warm. Discard bay leaf; serve beef on rolls. Makes 6 to 8 sandwiches.