Easy Slow Cooker Cookbook (17 page)

2 cups chopped green cabbage

480 ml

¼ cup Italian dressing

60 ml

1 (1 pound) kielbasa sausage

.5 kg

1 (15 ounce) can Italian stewed tomatoes

425 g

• In large, sprayed slow cooker, place potatoes, onions, carrots and cabbage.

• Cut sausage into 1-inch (2.5 cm) pieces and place on top of vegetables.

• Drizzle stewed tomatoes in even layers over vegetables.

• Cover and cook on LOW for 6 to 8 hours or until

vegetables are tender. Serves 4 to 6.

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California Vegetables

1 (16 ounce) package frozen vegetable mix,

thawed

.5 kg

1 (10 ounce) package frozen green peas,

thawed

280 g

1 (10 ounce) package frozen whole kernel corn,

thawed

280 g

2 (10 ounce) cans cream of mushroom soup

2 (280 g)

1 cup instant white rice

240 ml

1 (8 ounce) carton cubed Velveeta® cheese

227 g

1 cup milk

240 ml

2 tablespoons butter, melted

30 ml

1 teaspoon seasoned salt

5 ml

• Place all vegetables in large, sprayed slow cooker.

• In saucepan, combine soup, rice, cheese, milk, butter, seasoned salt and 1 cup (240 ml) water, heat just enough to mix and pour over vegetables.

• Cover and cook on LOW for 4 to 5 hours. Stir before serving. Serves 6 to 8.

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Golden Veggies

1 (16 ounce) package frozen cauliflower florets,

thawed

.5 kg

1 (15 ounce) can whole kernel corn

425 g

¾ pound small yellow squash, chopped

340 g

¼ cup (½ stick) butter, melted

60 ml

2 (10 ounce) cans cheddar cheese soup

2 (280 g)

6 slices bacon, cooked, crumbled

• Place cauliflower, corn and squash in sprayed slow cooker and sprinkle with a little salt and pepper.

• Pour melted butter over vegetables and spoon cheese soup on top. Sprinkle with crumbled bacon.

• Cover and cook on LOW for 4 to 5 hours.

Serves 4 to 6.

Four Veggie Bake

1 (10 ounce) package frozen broccoli florets, thawed 280 g
1 (10 ounce) package frozen cauliflower, thawed

280 g

1 (10 ounce) package frozen brussels sprouts

280 g

4 small yellow squash, sliced

1 (10 ounce) can cream of mushroom soup

280 g

1 (16 ounce) package cubed Velveeta® cheese

.5 kg

• Place vegetables in sprayed slow cooker.

• Layer soup and cheese on top of vegetables.

• Cover and cook on LOW for 3 to 4 hours.

Serves 4 to 6.

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potatoes al Grande

6 medium potatoes, peeled

1 (8 ounce) package shredded cheddar cheese,

divided

227 g

1 (10 ounce) can cream of chicken soup

280 g

¼ cup (½ stick) butter, melted

60 ml

1 (8 ounce) carton sour cream

227 g

1 (3 ounce) can french-fried onion rings

84 g

• Cut potatoes in 1-inch (2.5 cm) strips. Toss potatoes with a little salt and pepper plus 2 cups (480 ml) cheese.

Place in slow cooker.

• Combine soup, melted butter and 2 tablespoons

(30 ml) water in saucepan and heat just enough to pour over potato mixture.

• Cover and cook on LOW for 6 to 8 hours or until

potatoes are tender.

• Stir in sour cream and remaining cheese.

• When ready to serve, sprinkle onion rings over top of potatoes. Serves 4 to 6.

120

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pretty parsley potatoes

2 pounds new potatoes with peels, quartered

1 kg

¼ cup vegetable oil

60 ml

1 (1 ounce) packet ranch dressing mix

28 g

¼ cup chopped fresh parsley

60 ml

• Place potatoes, vegetable oil, dressing mix and ¼ cup (60

ml) water in 4 to 5-quart (4 L) slow cooker and toss to coat potatoes.

• Cover and cook on LOW for 3 to 4 hours or until

potatoes are tender.

• When ready to serve, sprinkle parsley over potatoes and toss. Serves 4 to 6.

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Roasted New potatoes

18 - 20 new potatoes with peels

¼ cup (½ stick) butter, melted

60 ml

1 tablespoon dried parsley

15 ml

½ teaspoon garlic powder

2 ml

½ teaspoon paprika

2 ml

• Combine all ingredients plus ½ teaspoon (2 ml) each of salt and pepper in sprayed slow cooker and mix well.

• Cover and cook on LOW for 7 hours or on HIGH for 3

hours 30 minutes to 4 hours.

• When ready to serve, remove potatoes with slotted spoon to serving dish and cover to keep warm.

• Add about 2 tablespoons (30 ml) water to drippings and stir until they blend well.

• Pour mixture over potatoes. Serves 4 to 6.

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Good Old Cheesy potatoes

1 (28 ounce) package frozen hashbrown potatoes

with onions and peppers, thawed

794 g

2 (10 ounce) cans cream of chicken soup

2 (280 g)

1 (8 ounce) carton sour cream

227 g

½ cup (1 stick) butter, melted, divided

120 ml

1 (8 ounce) package shredded cheddar cheese

227 g

2 tablespoons dried parsley

30 ml

2 cups dry stuffing mix

480 ml

• In large bowl, combine potatoes, soup, sour cream, ¼

cup (60 ml) melted butter, cheese, parsley and

1 teaspoon (5 ml) salt and mix well.

• Spoon mixture into large slow cooker. Sprinkle stuffing mix over potato mixture and drizzle remaining butter

over stuffing.

• Cover and cook on LOW for 7 to 9 hours or on HIGH

for 3 to 4 hours. Serves 4 to 6.

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Glory potatoes

1 (10 ounce) can cream of chicken soup

280 g

1 (8 ounce) carton sour cream

227 g

2 pounds potatoes, peeled, cubed

1 kg

1 (8 ounce) package shredded cheddar Jack cheese 227 g
1 cup crushed potato chips

240 ml

• In bowl combine soup, sour cream, some salt and pepper and ¼ cup (60 ml) water.

• Combine potatoes and cheese in 5-quart (5 L) slow

cooker. Spoon soup-sour cream mixture over potatoes.

• Cover and cook on LOW for 8 to 9 hours.

• When ready to serve, sprinkle crushed potato chips over potatoes. Serves 4 to 6.

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