Easy Slow Cooker Cookbook (18 page)

VeGeTABles

easy Baked potatoes

10 medium russet potatoes with peels

¼ - ½ cup oil

60 ml

Butter

sour cream

• Pierce potatoes with fork. Brush potato skins with oil and sprinkle a little salt and pepper on potato skins.

• Wrap potatoes individually in foil and place in large slow cooker.

• Cover and cook on LOW for 7 to 8 hours or until

potatoes are tender.

• Prepare assorted toppings such as: shredded cheese, salsa, ranch dip, chopped green onions, bacon bits, chopped

boiled eggs, cheese-hamburger dip, broccoli-cheese soup, etc. Serves 4.

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Dressed-Up Hashbrowns

1 (26 ounce) package frozen hashbrown potatoes

with onions and peppers

737 g

2 - 3 cups cooked, chopped ham

480 ml

1 (16 ounce) carton sour cream

.5 kg

1 (8 ounce) package shredded cheddar Jack cheese 227 g
1 (3 ounce) can french-fried onion rings

84 g

• In large skillet, cook potatoes in a little oil.

Transfer to 5 to 6-quart (5 L) slow cooker.

• Combine ham, sour cream and cheese and mix into hash browns.

• Cover and cook on LOW for 2 to 3 hours.

• Dress potatoes up by sprinkling onion rings on top of cheese. Serves 4 to 6.

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Creamed New potatoes

2 - 2½ pounds new potatoes with peels, quartered 1 kg
1 (8 ounce) package cream cheese, softened

227 g

1 (10 ounce) can fiesta nacho soup

280 g

1 (1 ounce) packet buttermilk ranch salad

dressing mix

28 g

1 cup milk

240 ml

• Place potatoes in 6-quart (6 L) slow cooker.

• With mixer, beat cream cheese until creamy and fold in fiesta nacho soup, ranch salad dressing mix and milk.

Stir into potatoes.

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

potatoes are well done. Serves 4 to 6.

Company potatoes

1 (5 ounce) box scalloped potatoes

143 g

1 (5 ounce) box au gratin potatoes

143 g

1 cup milk

240 ml

6 tablespoons (¾ stick) butter, melted

90 ml

½ pound bacon, cooked crisp, crumbled

227 g

• Place both boxes of potatoes in sprayed slow cooker. In bowl combine milk, butter and 4¼ cups (1.2 L) water

and pour over potatoes.

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

• When ready to serve, sprinkle crumbled bacon over top of potatoes. Serves 4 to 6.

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VeGeTABles

Cheezy potatoes

1 (28 ounce) bag frozen diced potatoes with onions

and peppers, thawed

794 g

1 (8 ounce) package shredded Monterey Jack and

cheddar cheese blend

227 g

1 (10 ounce) can cream of celery soup

280 g

1 (8 ounce) carton sour cream

227 g

• In sprayed 5 or 6-quart (5 L) slow cooker, combine

potatoes, cheese, soup, sour cream and 1 teaspoon

(5 ml) pepper and mix well.

• Cover and cook on LOW 4 to 6 hours.

Stir well before serving. Serves 6 to 8.

Cheesy Ranch potatoes

2½ pounds new potatoes with peels, quartered

1.2 kg

1 onion, cut into 8 parts

1 (10 ounce) can fiesta nacho cheese soup

280 g

1 (8 ounce) carton sour cream

227 g

1 (1 ounce) packet dry ranch salad dressing mix

28 g

Chopped fresh parsley, optional

• Place potatoes and onion in sprayed 4 to 5-quart

(4 L) slow cooker.

• In bowl, combine, nacho cheese, sour cream and dressing mix and whisk well to mix.

• Cover and cook on LOW for 6 to 7 hours.

• To serve, sprinkle chopped fresh parsley over potato mixture. Serves 4 to 6.

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sweet potatoes and pineapple

3 (15 ounce) cans sweet potatoes, drained

3 (425 g)

½ (20 ounce) can pineapple pie filling

½ (567 g)

2 tablespoons butter, melted

30 ml

½ cup packed brown sugar

120 ml

½ teaspoon cinnamon

2 ml

• Place sweet potatoes, pie filling, melted butter, brown sugar and cinnamon in sprayed 4 to 5-quart (4 L) slow

cooker and lightly stir.

• Cover and cook on LOW for 2 to 3 hours.

Serves 6 to 8.

Topping:

1 cup packed light brown sugar

240 ml

3 tablespoons butter, melted

45 ml

½ cup flour

120 ml

1 cup coarsely chopped nuts

240 ml

• While potatoes cook, combine topping ingredients,

spread out on foil-lined baking pan and bake at 350°

(176° C) for 15 to 20 minutes.

• When ready to serve, sprinkle topping over sweet

potatoes.

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Glazed sweet potatoes

3 (15 ounce) cans sweet potatoes, drained

¼ cup (½ stick) butter, melted

60 ml

2 cups packed brown sugar

480 ml

¹⁄3 cup orange juice

80 ml

½ teaspoon ground cinnamon

2 ml

• After draining sweet potatoes, cut into smaller chunks and place them in 4 to 5-quart (4 L) slow cooker.

• Add butter, brown sugar, orange juice, a little salt and a sprinkle of cinnamon and stir well.

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

Serves 4 to 6.

Hoppin’ John

3 (15 ounce) cans black-eyed peas with liquid

3 (425 g)

1 onion, chopped

1 (6.2 ounce) package parmesan-butter rice

168 g

2 cups cooked, chopped ham

480 ml

2 tablespoons butter, melted

30 ml

• In slow cooker, combine peas, onion, rice mix, ham, butter and 1¾ cups (420 ml) water and mix well.

• Cover and cook on LOW for 2 to 4 hours.

Serves 6 to 8.

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VeGeTABles

spicy spanish Rice

1½ cups white rice

360 ml

1 (10 ounce) can diced tomatoes and green chilies 280 g
1 (15 ounce) can stewed tomatoes

425 g

1 (1 ounce) packet taco seasoning

28 g

1 large onion, chopped

• In 5-quart (5 L) slow cooker, combine all ingredients plus 2 cups (480 ml) water and stir well.

• Cover and cook on LOW for 5 to 7 hours.

(The flavor will go through the rice better if you stir 2 or 3 times during cooking time.) Serves 4.

TIP: Make this “a main dish” by slicing 1 pound (.5 kg) Polish
sausage slices to rice mixture.

Delicious Risotto Rice

1½ cups Italian risotto rice

360 ml

3 (14 ounce) cans chicken broth

3 (396 g)

3 tablespoons butter, melted

45 ml

1½ cups sliced, fresh mushrooms

360 ml

1 cup sliced celery

240 ml

• In 4 to 5-quart (4 L) slow cooker, combine rice, broth, butter, mushrooms and celery.

• Cover and cook on LOW for 2 to 3 hours or until rice is tender. Serves 4 to 6.

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Crunchy Couscous

When rice is boring, try couscous.

1 (10 ounce) box original plain couscous

280 g

2 cups sliced celery

480 ml

1 sweet red bell pepper, chopped

1 yellow bell pepper, chopped

1 (16 ounce) jar creamy alfredo sauce

.5 kg

• In 5-quart (5 L) slow cooker, combine couscous, celery, chopped bell peppers, alfredo sauce and

1½ cups (360 ml) water and mix well.

• Cover and cook on LOW for 2 hours, stir once or twice.

Check slow cooker to make sure celery and peppers are

cooked, but still crunchy. Serves 4 to 6.

Carnival Couscous

1 (5.7 ounce) box herbed-chicken couscous

155 g

1 red bell pepper, julienned

1 green bell pepper, julienned

2 small yellow squash, sliced

1 (16 ounce) package frozen mixed vegetables,

thawed

.5 kg

1 (10 ounce) can French onion soup

280 g

¼ cup (½ stick) butter, melted