Slow Cooker Recipes

While yesterday's post dealt with Quick Meals, today's post deals with Slow Cooker Recipes. Makes sense, right? Check out the Melt-in-Your-Mouth Meat Loaf, the Crock Pot Lasagna, or any of the other Slow Cooker recipes in today's post. Enjoy!

EASY SAUSAGE, PEPPERS AND ONIONS WITH ELBOWS

This is from Kori Lavertue at AllRecipes. Kori wrote, "On days when my schedule is overloaded, this easy throw-together recipe is always a hit with my family."

Prep Time: 15 minutes; Cook Time: 3 hours 10 minutes; Additional Time: 10 minutes; Total Time: 3 hours 35 minutes; Makes 8 servings

To view this online, to go https://www.allrecipes.com/recipe/219058/easy-sausage-peppers-and-onions-with-elbows/.

Ingredients

1 pound sweet Italian sausages

1 pound hot Italian sausages

2 green bell peppers, sliced

1 red bell pepper, sliced

1 large sweet onion (such as Vidalia®), sliced

1 (24 ounce) jar pasta sauce

1 (16 ounce) package elbow macaroni

Directions

Place the sweet and hot sausages, green and red peppers, onion, and pasta sauce in a slow cooker. Add about 1/2 a jar of water. Cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through but still firm, about 8 minutes. Drain well.

Slice the cooked sausages, then return to the slow cooker. Allow to rest for 10 minutes before serving the sausage, peppers, and onion over the macaroni.

SLOW-COOKER ENCHILADA SLOPPY JOES

This comes from Tablespoon.com, and begins, “Seasoned with chiles, enchilada sauce and taco seasoning, this set-it-and-forget-it beef recipe is packed with south-of-the-border flavors.” Prep Time: 10 min; Total Time: 4 hr 10 min; Servings: 4

To view this online, click here.

Ingredients

2 tablespoons olive oil

1 small onion, chopped

1 lb ground beef

1 tablespoon Old El Paso™ taco seasoning mix

1 can (10 oz) Old El Paso™ enchilada sauce

1 can (4.5 oz) Old El Paso™ chopped green chiles

1/2 cup fresh cilantro, chopped

1 cup shredded Mexican cheese blend (4 oz)

4 soft burger buns

Directions

Heat 10-inch skillet over medium heat. Add oil and onion; cook about five minutes or until soft. Add beef; cook until brown, stirring occasionally.

Spray 7-quart slow cooker with cooking spray. Pour mixture into slow cooker. Stir in taco seasoning mix, enchilada sauce and green chiles. Cover and cook on Low heat setting 4 to 6 hours.

Just before serving, stir in cilantro and 1/2 cup of the cheese. If too saucy, cook uncovered about 30 minutes longer, allowing extra moisture to evaporate.

Serve on buns. Top with remaining cheese. Enjoy!

MELT-IN-YOUR-MOUTH MEAT LOAF

This is from Suzanne Codner (from Starbuck, Minnesota), on the Taste of Home website. Suzanne wrote, "When my husband and I were first married, he refused to eat meat loaf because he said it was bland and dry. Then I prepared this version, and it became his favorite meal." Sometimes, all it takes is the right recipe!

Prep Time: 15 minutes; Cook Time: 5 hours 15 minutes + standing time; Makes 6 servings

To view this online, go to https://www.tasteofhome.com/recipes/melt-in-your-mouth-meat-loaf/.

Ingredients

2 large eggs

3/4 cup 2% milk

2/3 cup seasoned bread crumbs

2 teaspoons dried minced onion

1 teaspoon salt

1/2 teaspoon rubbed sage

1-1/2 pounds ground beef

1/4 cup ketchup

2 tablespoons brown sugar

1 teaspoon ground mustard

1/2 teaspoon Worcestershire sauce

Directions

Cut two 25x3-in. strips of heavy-duty foil; crisscross so they resemble an X. Place strips on bottom and up sides of a 5-qt. slow cooker. Coat strips with cooking spray.

Combine the first 6 ingredients. Crumble beef over mixture and mix lightly but thoroughly. Shape into a round loaf; place in center of strips in slow cooker. Cook, covered, on low 5-6 hours or until a thermometer reads at least 160°.

In a small bowl, whisk ketchup, brown sugar, mustard and Worcestershire sauce. Spoon over meat loaf. Cook until heated through, about 15 minutes longer. Using foil strips as handles, remove meat loaf to a platter. Let stand 10-15 minutes before slicing.

CROCK POT LASAGNA

This comes from the infamous long-since-forgotten emailing list, and begins, “Discover the fix-it-and-forget-it way to make lasagna! It's so easy.”

Makes 8 servings.

Ingredients

1 lb. lean ground beef

1 jar (26 to 28 oz.) tomato pasta sauce

1 can (8 oz.) no-salt-added tomato sauce

1/2 pkg. (9 oz. = about 8) no-boil lasagna noodles

1 jar (1 lb.) Alfredo pasta sauce

3 cups (12 oz.) shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Directions

Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.

Spray 4 to 5 quart crock pot/slow cooker with nonstick cooking spray. Spread 3/4 cup of the tomato pasta sauce in bottom of sprayed slow cooker. Stir remaining tomato pasta sauce and tomato sauce into ground beef.

Layer 3 lasagna noodles over sauce in the crock pot/slow cooker, breaking noodles as necessary. Top with 1/3 of the Alfredo pasta sauce, spreading evenly. Sprinkle with 1 cup of the mozzarella cheese. Top with 1/3 of the ground beef mixture, spreading evenly.

Repeat layering twice, using 2 lasagna noodles in last layer. Sprinkle Parmesan cheese over top.

Cover and cook on LOW heat setting for 3-1/2 to 4-1/2 hours. If desired, cut into wedges to serve.

SLOW COOKER CREAMY CORN CHOWDER

This is from Diana Rattray at The Spruce Eats. Diana wrote, " Corn chowder is one of those soups you can eat year round—it is comforting on a cold day, but also highlights one of the summer's best crops. It is a versatile recipe, allowing for additions (like bacon and chopped red pepper), as well as alterations (like keeping it chunky or puréeing half of the mixture). Corn chowder is also easily made vegetarian by swapping out the chicken broth for vegetable broth.

"What makes this recipe even more appealing is that it is cooked in a crock pot instead of on the stove. You can start the soup in the morning, and then finish it off an hour or so before dinnertime. And because it is filling and nutritious, all you need alongside are biscuits or crackers and a simple salad."

Prep Time: 20 mins; Cook Time: 8 hrs; Total Time: 8 hrs 20 mins; Servings: 6 to 8 servings

To view this online, click here.

Ingredients

32 ounces corn (2 16-ounce cans, drained)

3 medium potatoes (Yukon Gold or red-skinned)

1 medium onion

1/2 teaspoon kosher salt (or to taste)

1/4 teaspoon black pepper (or to taste)

2 cups chicken broth

2 cups whole milk (or half-and-half)

1 tablespoon butter

2 strips bacon (cooked and crumbled, or chopped chives or parsley), optional, garnish

Directions

Gather the ingredients.

Combine the corn, potatoes, onion, salt, pepper, and chicken broth in a slow cooker.

Cover and cook on low for 7 to 9 hours.

Purée in a blender or food processor, or using an immersion blender, if desired, then return to the pot.

Stir in milk and butter; cover and cook on high about 30 to 60 minutes more.

Garnish with crumbled bacon and/or chopped chives, if desired.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

Tip

This recipe calls for canned corn, but you can use frozen kernels if you like. And if you are making this in summer when the corn is at its peak, by all means, use fresh ears (about 6 ears) of corn. To make removing the kernels from the ears easier and less messy, place the ear of corn on the center of a Bundt or tube pan, sticking the point of the ear in the hole a bit. Using a serrated knife, slice down the ear, rotating around, allowing the kernels to fall into the base of the cake pan.

Recipe Variation

Add some protein to the soup if you like. Ham, shrimp, lobster, and bacon are excellent choices. Cook the meat or shellfish and add them to the soup shortly before it's ready. If using shellfish, replace the chicken stock with clam juice or broth.

WEIGHT WATCHERS SLOW-COOKER SOUP

This was from a Weight Watchers email at least ten years ago. Each serving is about 1 cup.

Ingredients

10 oz baby spinach leaves

2 medium carrots, chopped

2 medium celery ribs, chopped

1 large onion, chopped

1 medium garlic clove, minced

4 C vegetable broth

28 oz canned diced tomatoes

2 bay leaves

1 Tbsp dried basil

1 tsp dried oregano

1/2 tsp red pepper flakes, crushed

Directions

Place all ingredients in slow cooker; cover & cook on high for 5 hours. Remove bay leaves, stir, & serve.

Note: If you need the soup fast, simply add prepped ingredients in a large pot on stovetop. Bring to boil & then reduce heat to low; simmer, partly covered, about 10 minutes.