Easy Slow Cooker Cookbook (8 page)

3 carrots, sliced

½ cup halved, pitted ripe olives

120 ml

1 teaspoon minced garlic

5 ml

3 (14 ounce) cans chicken broth

3 (396 g)

1 (15 ounce) can Italian stewed tomatoes

425 g

1 teaspoon Italian seasoning

5 ml

½ cup small shell pasta

120 ml

parmesan cheese

• In slow cooker, combine all ingredients except shell pasta and parmesan cheese. Cover and cook on LOW for 8 to

9 hours. About 30 minutes before serving, add pasta

and stir.

• Increase heat to HIGH and cook additional 20 to

30 minutes. Garnish with parmesan cheese.

Serves 6 to 8.

Chicken and Rice soup

1 (6 ounce) package long grain wild rice mix

1 (180 g)

1 (1.3 ounce) envelope chicken noodle soup mix

1 (32 g)

2 (10 ounce) cans cream of chicken soup

2 (284 g)

2 ribs celery, chopped

2

1 to 2 cups cubed, cooked chicken

250 to

500 ml

• In 5 to 6-quart (6 L) slow cooker, combine rice mix, noodle soup mix, chicken soup, celery, cubed chicken and about 6 cups (1.75 L) water.

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

Serves 4 to 6.

53

sOUps

Chicken and Barley soup

1½ - 2 pounds boneless, skinless chicken thighs

.7 kg

1 (16 ounce) package frozen stew vegetables

.5 kg

1 (1 ounce) packet dry vegetable soup mix

28 g

1¼ cups pearl barley

300 ml

2 (14 ounce) cans chicken broth

2 (396 g)

1 teaspoon white pepper

5 ml

• Spray large slow cooker, combine all ingredients with 1

teaspoon (5 ml) salt and 4 cups (1 L) water.

• Cover and cook on LOW for 5 to 6 hours or on HIGH

for 3 hours. Serves 6 to 8.

Vegetable-lentil soup

2 (19 ounce) cans lentil home-style soup

2 (538 g)

1 (15 ounce) can stewed tomatoes

425 g

1 (14 ounce) can chicken broth

396 g

1 onion, chopped

1 green bell pepper, chopped

3 ribs celery, sliced

1 carrot, halved lengthwise, sliced

2 teaspoons minced garlic

10 ml

1 teaspoon dried marjoram leaves

5 ml

• Combine all ingredients in slow cooker and stir well.

• Cover and cook on LOW for 5 to 6 hours.

Serves 6 to 8.

54

sOUps

Turkey-Tortilla soup

This is great for leftover turkey.

2 (14 ounce) cans chicken broth

2 (396 g)

2 (15 ounce) cans Mexican stewed tomatoes

2 (425 g)

1 (16 ounce) package frozen succotash, thawed

.5 kg

2 teaspoons chili powder

10 ml

1 teaspoon dried cilantro

5 ml

2 cups crushed tortilla chips, divided

480 ml

2½ cups cooked, chopped leftover turkey

600 ml

• In large slow cooker, combine broth, tomatoes,

succotash, chili powder, cilantro, ¹⁄3 cup (80 ml) crushed tortilla chips and turkey or chicken and stir well.

• Cover and cook on LOW for 3 to 5 hours.

• When ready to serve, sprinkle remaining chips over each serving. Serves 6 to 8.

TIP: Do not use smoked turkey.

55

sOUps

Cheesy potato soup

6 medium potatoes, peeled, cubed

1 onion, very finely chopped

2 (14 ounce) cans chicken broth

2 (396 g)

½ teaspoon white pepper

2 ml

1 (8 ounce) package shredded American cheese

227 g

1 cup half-and-half cream

240 ml

• In slow cooker, combine potatoes, onion, chicken broth and white pepper.

• Cover and cook on LOW for 8 to 10 hours. With potato masher, mash potatoes in slow cooker.

• About 1 hour before serving, stir in cheese and cream and cook additional 1 hour. Serves 4 to 6.

56

sOUps

Cheddar soup plus

2 cups milk

480 ml

1 (7 ounce) package cheddar-broccoli soup starter 198 g
1 cup cooked, finely chopped chicken breasts

240 ml

1 (10 ounce) frozen green peas, thawed

280 g

shredded cheddar cheese

• Place 5 cups (1.3 L) water and 2 cups (480 ml) milk in slow cooker. Set heat on HIGH until water and milk

come to a boil.

• Stir contents of soup starter into hot water and milk and stir well. Add chopped chicken, green peas and a little salt and pepper.

• Cook on LOW for 2 to 3 hours.

• To serve, sprinkle cheddar cheese over each serving of soup. Serves 4.

57

sOUps

Cajun Bean soup

1 (20 ounce) package Cajun-flavored, 16-bean soup

mix with flavor packet

567 g

2 cups cooked, finely chopped ham

480 ml

1 chopped onion

2 (15 ounce) cans stewed tomatoes

2 (425 g)

• Soak beans overnight in large slow cooker. After soaking, drain water and cover with 2 inches water over beans.

• Cover and cook on LOW for 5 to 6 hours or until beans are tender.

• Add ham, onion, stewed tomatoes and flavor packet in bean soup mix.

• Cook on HIGH for 30 to 45 minutes.

• Serve with cornbread. Serves 4 to 6.

58

sOUps

Black-eyed pea soup

5 slices thick-cut bacon, diced

1 onion, chopped

1 green bell pepper, chopped

3 ribs celery, sliced

3 (15 ounce) cans jalapeno black-eyed peas

with liquid

3 (425 g)

2 (15 ounce) cans stewed tomatoes with liquid

2 (425 g)

1 teaspoon chicken seasoning

5 ml

• In skillet, cook bacon pieces until crisp, drain on paper towel and put in slow cooker.

• With bacon drippings in skillet, saute onion and bell peppers, but do not brown.

• To bacon in slow cooker, add onions, bell pepper, celery, black-eyed peas, stewed tomatoes, 1½ cups (360 ml)

water, 1 teaspoon (5 ml) salt and chicken seasoning.

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

Serves 6 to 8.

59

sOUps

Beefy Rice soup

1 pound lean beef stew meat

.5 kg

1 (14 ounce) can beef broth

396 g

1 (7 ounce) box beef-flavored rice and

vermicelli mix

198 g

1 (10 ounce) package frozen peas and carrots

280 g

2½ cups vegetable juice