Easy Slow Cooker Cookbook (2 page)

15 ml

1 tablespoon sherry or cooking sherry

15 ml

3 fresh green onions with tops, chopped

2 (6 ounce) cans crabmeat, drained, flaked

2 (168 g)

• Spray, small slow cooker. In bowl, combine cream

cheese, mayonnaise, 1 teaspoon (5 ml) salt and

Worcestershire and mix well with fork.

• Stir in sherry, onions and crabmeat and spoon into slow cooker.

• Cover, cook on LOW for 1 hour 30 minutes to

2 hours and stir once. Serves 6 to 8.

8

AppeTIzeRs

Broccoli Dip

¾ cup (1½ sticks) butter

180 ml

2 cups thinly sliced celery

480 ml

1 onion, finely chopped

3 tablespoons flour

45 ml

1 (10 ounce) can cream of chicken soup

280 g

1 (10 ounce) box chopped broccoli, thawed

280 g

1 (5 ounce) garlic cheese roll, cut in chunks

143 g

• In skillet, melt butter and saute celery and onion, but do not brown; stir in flour.

• Spoon into small slow cooker, stir in remaining

ingredients and mix well.

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

several times.

• Serve with wheat crackers or corn chips.

Serves 6 to 8.

9

AppeTIzeRs

Cheesy Bacon Dip

2 (8 ounce) packages cream cheese, softened

2 (227 g)

1 (8 ounce) package shredded colby Jack cheese

227 g

2 tablespoons mustard

30 ml

2 teaspoons white Worcestershire sauce

30 ml

4 fresh green onions with tops, sliced

1 pound bacon, cooked, crumbled

.5 kg

• Cut cream cheese into cubes and place in 4 or 5-quart slow cooker.

• Add colby Jack cheese, mustard, white Worcestershire, green onions and ¼ teaspoon (1 ml) salt.

• Cover, cook on LOW for 1 hour and stir to melt cheese.

• Stir in crumbled bacon. Serve with small-size rye bread or toasted pumpernickel bread. Serves 6 to 8.

10

AppeTIzeRs

Hamburger Dip

Men love this meaty, spicy dip.

2 pounds lean ground beef

1 kg

2 tablespoons dried minced onion

30 ml

1½ teaspoons dried oregano leaves

7 ml

1 tablespoon chili powder

15 ml

2 teaspoons sugar

10 ml

1 (10 ounce) can tomatoes and green chilies

280 g

½ cup chili sauce

120 ml

2 (16 ounce) packages cubed Mexican Velveeta®

cheese

2 (.5 kg)

• In large skillet, brown ground beef, drain and transfer to sprayed 4 to 5-quart (4 L) slow cooker.

• Add remaining ingredients plus ½ to 1 cup (240 ml)

water and stir well.

• Cover, cook on LOW for 1 hour 30 minutes to 2 hours.

Stir once or twice during cooking time. Add a little salt, if desired. Serve hot with chips or spread on crackers.

Serves 8 to 10.

11

AppeTIzeRs

Hot Broccoli Dip

1 (16 ounce) box Mexican Velveeta® cheese, cubed .5 kg
1 (10 ounce) can golden mushroom soup

280 g

¼ cup milk

60 ml

1 (10 ounce) box frozen chopped broccoli, thawed 280 g

• In sprayed slow cooker, combine cheese, soup and

milk, stir well and fold in broccoli.

• Cover and cook on LOW for 1 to 2 hours. Stir

before serving. Serves 8 to 10.

Chicken-enchilada Dip

2 pounds boneless, skinless chicken thighs, cubed 1 kg
1 (10 ounce) can enchilada sauce

280 g

1 (7 ounce) can chopped green chilies, drained

196 g

1 small onion, finely chopped

1 large sweet red bell pepper, finely chopped

2 (8 ounce) packages cream cheese, cubed

2 (227 g)

1 (16 ounce) package shredded American cheese

.5 kg

• In sprayed 4 to 5-quart (5 L) slow cooker, place

chicken thighs, enchilada sauce, green chilies, onion

and bell pepper.

• Cover and cook on LOW for 4 to 6 hours. Stir in

cream cheese and American cheese and cook additional

30 minutes. Stir several times during cooking. Serve with tortilla chips. Serves 8 to 10.

12

AppeTIzeRs

Indian-Corn Dip

1 pound lean ground beef

.5 kg

1 onion, finely chopped

1 (15 ounce) can whole kernel corn, drained

425 g

1 (16 ounce) jar salsa

425 g

1 (1 pound) package cubed Velveeta® cheese

.5 kg

• In skillet, brown and cook grounded beef on low heat for about 10 minutes and drain.

• Transfer to slow cooker and add onion, corn, salsa and cheese. Cover and cook on LOW for 1 hour, remove lid

and stir. Serve with tortilla chips. Serves 6 to 8.

pepperoni Dip

1 (6 ounce) package pepperoni

168 g

1 bunch fresh green onions, thinly sliced

½ sweet red bell pepper, finely chopped

1 medium tomato, finely chopped

1 (14 ounce) jar pizza sauce

396 g

1½ cups shredded mozzarella cheese

360 ml

1 (8 ounce) package cream cheese, cubed

227 g

• Chop pepperoni into small pieces and place in small slow cooker. Add onion, bell pepper, tomato and pizza sauce and stir well.

• Cover and cook on LOW for 2 hours 30 minutes to

3 hours 30 minutes. Stir in mozzarella and cream cheese and stir until they melt.

• Serve with wheat crackers or tortilla chips.

Serves 4 to 6.

13

AppeTIzeRs

sausage-Hamburger Dip

1 pound bulk pork sausage

.5 kg

1 pound lean ground beef

.5 kg

1 cup hot salsa

240 ml

1 (10 ounce) can cream of mushroom soup

280 g

1 (10 ounce) can tomatoes and green chilies

280 g

1 teaspoon garlic powder

5 ml

¾ teaspoon ground oregano

4 ml

2 (16 ounce) packages cubed Velveeta® cheese

2 (.5 kg)

• In large skillet, brown, cook sausage and ground beef for 15 minutes and drain.

• Place in sprayed 4 to 5-quart (4 L) slow cooker.

• Add salsa, mushroom soup, tomatoes, green chilies, garlic powder and oregano and stir well. Fold in cheese.

• Cover and cook on LOW for 1 hour or until cheese

melts. Stir once during cooking time.

• Serve from cooker. Serves 8 to 10.

14

AppeTIzeRs

Whiz Bang Dip

1 pound lean ground beef

.5 kg

1 small onion, very finely chopped

2 (16 ounce) package cubed Velveeta® cheese

2 (.5 kg)

2 (10 ounce) cans chopped tomatoes

and green chilies

2 (280 g)

1 teaspoon minced garlic

5 ml

• In skillet, cook beef on low heat for 10 minutes and break up large meat chunks. Transfer to 4-quart (4 L) slow cooker and add onion, cheese, tomatoes and green

chilies and garlic.

• Stir well, cover and cook on LOW for 1 hour. Serve with tortilla chips. Serves 6 to 8.

The Big Dipper

2 (15 ounce) cans chili

2 (425 g)

1 (10 ounce) can tomatoes and green chilies

280 g

1 (16 ounce) package cubed Velveeta® cheese

.5 kg

1 bunch fresh green onions, chopped

• Place all ingredients in slow cooker and cook on LOW

for 1 hour to 1 hour 30 minutes.

• Serve right from slow cooker. Stir before serving.

Serves 6 to 8.

15