Easy

COOKBOOK

Barbara C. Jones

Published by Cookbook Resources, LLC

Easy Slow Cooker Cookbook
Simple Ingredients and Easy Preparation for Hassle-Free Cooking
1st Printing - April 2004
2nd Printing - November 2004
3rd Printing - July 2005
4th Printing - September 2005
5th Printing - November 2005
6th Printing - January 2006
7th Printing - June 2006
8th Printing - April 2007
9th Printing - November 2007
© Copyright 2004 by Sheryn R. Jones

All Rights Reserved.

No part of this book may be reproduced in any form without written permission from
the publisher, except for brief passages included in a review appearing in a newspaper or
magazine with permission from the publisher.

International Standard Book No. 978-1-931294-45-4

Library of Congress Number: 2003105100

Library of Congress Catalog Data

Main Title: Easy slow cooker cookbook / Barbara C. Jones.
Portion of Title: Slow cooker cookbook
Description: 286 p. : ill. ; 24 cm.
Notes: Includes index.
Subjects: Electric cookery, Slow.
LC Classification: TX827 .J65 2003
Dewey Class No.: 641.5/884 22

Illustrations by Nancy Murphy Griffith

Edited, Designed, Published and Manufactured in the

United States of America by
Cookbook Resources, LLC
541 Doubletree Drive
Highland Village, Texas 75077
Toll free 866-229-2665

www.cookbookresources.com

Bringing Family and Friends to the Table

 This cookbook is dedicated with
gratitude and respect to all cooks
who bring families to the table for
homecooked meals.
 Table of
Introduction..................................................................... 6

Appetizers: Dipped, Spread, Wings & Smokies...................... 7

Soups: Stews, Chowders & Jambalayas.................................... 23

Veggies: Baked, Braised, Crunched & Stewed........................ 97

Chicken & Turkey:

Honey-Baked, Oranged & Noodled..................................... 135
Contents
Beef: Roasted, Smothered & Chopped.................................. 195

Pork: Chops, Loins, Loaves & Hams..................................... 239

Desserts: Breaded, Fondued, Fruited & Fudged.................. 269

Index........................................................................................ 281

Cookbooks By Cookbook Resources......................................... 287

Order Form............................................................................... 288

 INTRODUCTION

Born of necessity, these convenient slow cookers make life easier for anyone
who uses them. Put your food inside, cover the pot, turn the switch to
“on” and come home after hours of errands, soccer games, meetings, work
or play and dinner is ready! Meals are simple, convenient and much better
than any fast-food, drive-through-window meal.

Easy Slow Cooker Cookbook provides recipes for beef, chicken, seafood,
vegetables, soups and casseroles that are great as 1-DISH MEALS or
accompaniments with a main dish.

These recipes are family tested and used everyday by moms, dads, seniors,
teens and college students. They are packed with nutritious ingredients,
economical, wholesome and practical.

The recipes are easy, simple and everyday cooking that everybody loves.
They are ones families grow up on and ones we remember long after
adulthood. They are recipes that give you a warm and fuzzy feeling and
let you know someone cares about you.

These recipes should never be taken for granted, passed by because they
are too simple or too “normal”. They are the recipes that strengthen our
families and bring us the happiness and satisfaction of being together for
a homecooked meal.
Appetizers
 APPETIZERS

Unbelievable Crab Dip

1 (6 ounce) can white crabmeat, drained, flaked 2 (168 g)
1 (8 ounce) package cream cheese, softened 227 g
½ cup (1 stick) butter, sliced 120 ml
2 tablespoons white cooking wine 30 ml

• Combine crabmeat, cream cheese, butter and wine in

sprayed, small slow cooker.

• Cover and cook on LOW for 1 hour and gently stir to

combine all ingredients. Serve from cooker with chips or
crackers. Serves 4 to 6.

Crab Dip
1 (8 ounce) and 1 (3 ounce) packages cream
cheese, softened 227 g/84 g
²⁄3 cup mayonnaise 160 ml
1 tablespoon white wine Worcestershire sauce 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
 APPETIZERS

Firecrackers and Bacon

1 (16 ounce) package cubed Mexican Velveeta®
cheese .5 kg
1 (10 ounce) can tomatoes and green chilies 280 g
1 tablespoon dry minced onion 15 ml
2 teaspoons Worcestershire sauce 10 ml
½ teaspoon dried mustard 2 ml
½ cup whipping cream or half-and-half cream 120 ml
16 slices bacon, cooked, crumbled, divided

• Lightly spray, small slow cooker and add cubed cheese,

tomatoes and green chilies, onion, Worcestershire,
mustard and cream.

• Turn heat to LOW, cover and cook about 1 hour, stirring

several times to make sure cheese melts.

• While cheese is melting, place bacon in skillet, fry, drain

and crumble.

• Fold three-fourths of bacon into cheese mixture. When

ready to “dip”, sprinkle remaining bacon on top and
serve from slow cooker. Serves 4 to 6.

16
 APPETIZERS

Great Balls of Fire

1 pound hot sausage .5 kg
1 (10 ounce) can chopped tomatoes
and green chilies 280 g
1 (2 pound) box Velveeta® cheese 1 kg

• In skillet, brown and cook sausage, drain and place in

small, sprayed slow cooker.

• Stir in chopped tomatoes and green chilies and mix well.

• Cut cheese into chunks and add to sausage-tomato

mixture.

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

melts.

• Stir when ready to serve and serve hot in slow cooker.

Serves 4 to 6.

TIP: This works best with large tortilla chips.

17
 APPETIZERS

Hot Reuben Spread

1 (8 ounce) package shredded Swiss cheese 227 g
¾ cup drained sauerkraut, rinsed, drained 180 ml
1 (8 ounce) package cream cheese, softened, cubed 227 g
2 (2.5 ounce) packages sliced corned beef, chopped 2 (70 g)

• Spray, small slow cooker.

• In bowl, combine Swiss cheese, sauerkraut, cream cheese

and corned beef and spoon into slow cooker.

• Cover and cook on LOW for 1 hour.

• Serve on slices of 3-inch (8 cm) rye bread. Serves 4 to 6.

Crab-Artichoke Spread
1 (6 ounce) can crabmeat, flaked 168 g
½ cup grated parmesan cheese 120 ml
1 bunch fresh green onions, sliced
1½ tablespoons lemon juice 22 ml
1 (15 ounce) can artichoke hearts, drained,
finely chopped 425 g
1 (8 ounce) package cream cheese, cubed 227 g

• Spray, small slow cooker, combine all ingredients and stir

well.

• Cover and cook on LOW for 1 hour to 1 hour

30 minutes. Stir until cream cheese mixes well. Serve on
toasted bagel chips. Serves 4 to 6.

18
 APPETIZERS

Sausage-Pineapple Bits
The “sweet and hot” makes a delicious combo.

1 (1 pound) link cooked Polish sausage, skinned .5 kg

1 (1 pound) hot bulk sausage .5 kg
1 (8 ounce) can crushed pineapple with juice 227 g
1 cup apricot preserves 240 ml
1 tablespoon white wine Worcestershire sauce 15 ml
1½ cups packed brown sugar 360 ml

• Slice link sausage into ½-inch (1.2 cm) pieces. Shape

bulk sausage into 1-inch (2.5 cm) balls and brown
in skillet.

• In slow cooker, place sausage pieces,

sausage balls, pineapple, apricot
preserves, Worcestershire sauce and
brown sugar. Stir gently so meatballs do
not break up.

• Cover and cook on LOW for 1 hour

30 minutes to 2 hours. Serves 8 to 10.

Party Smokies
1 cup ketchup 240 ml
1 cup plum jelly 240 ml
1 tablespoon lemon juice 15 ml
2 (5 ounce) packages tiny smoked sausages 2 (143 g)

• Combine all ingredients in small, sprayed slow cooker.

Cover and cook on LOW for 1 hour.

• Stir before serving. Serve right from cooker.

Serves 4 to 6.

19
 APPETIZERS

Teriyaki Wingettes
2½ pounds chicken wingettes 1.2 kg
1 onion, chopped
1 cup soy sauce 240 ml
1 cup packed brown sugar 240 ml
1 teaspoon minced garlic 5 ml
1½ teaspoons ground ginger 7 ml

• Rinse chicken and pat dry. Place chicken wingettes on

broiler pan and broil about 10 minutes on both sides.

• Transfer wingettes to large slow cooker.

• Combine onion, soy sauce, brown sugar, garlic and

ginger. Spoon sauce over wingettes.

• Cook on HIGH for 2 hours. Stir wingettes once during

cooking to coat chicken evenly with sauce.
Serves 8 to 10.

20
 APPETIZERS

Wingettes in Honey Sauce

1 (2 pound) package chicken wingettes 1 kg
2 cups honey 480 ml
¾ cup soy sauce 180 ml
¾ cup chili sauce 180 ml
¼ cup oil 60 ml
1 teaspoon minced garlic 5 ml
Dried parsley flakes, optional

• Rinse chicken, pat dry and sprinkle with a little salt

and pepper.

• Place wingettes in broiler pan and broil for 20 minutes

(10 minutes on each side) or until light brown.

• Transfer to sprayed slow cooker.

• In bowl, combine honey, soy sauce, chili sauce, oil and

garlic and spoon over wingettes.

• Cover and cook on LOW for 4 to 5 hours or on HIGH

for 2 hours to 2 hours 30 minutes. Garnish with dried
parsley flakes, if desired. Serves 8 to 10.

21
 APPETIZERS

Spicy Franks
1 cup packed brown sugar 240 ml
1 cup chili sauce 240 ml
1 tablespoon red wine vinegar 15 ml
2 teaspoons soy sauce 10 ml
2 teaspoons dijon-style mustard 10 ml
2 (12 ounce) packages frankfurters 2 (340 g)

• Spray small slow cooker, combine brown sugar, chili

sauce, vinegar, soy sauce and mustard and mix well.
Cut frankfurters diagonally in 1-inch (2.5 cm) pieces.
Stir in frankfurters.

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

• Serve from cooker using cocktail picks. Serves 4.

Bubbly Franks
1 (1 pound) package wieners .5 kg
½ cup chili sauce 120 ml
²⁄3 cup packed brown sugar 160 ml
½ cup bourbon 120 ml

• Cut wieners diagonally into bite-size pieces. Combine

chili sauce, sugar and bourbon in small slow cooker.

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

• Serve in chafing dish. Serves 6 to 8.

22
Soups, Stews,
Chowders &
Jambalaya
 SOUPS

Potato Soup Plus!

5 medium potatoes, peeled, cubed
2 cups cooked, cubed ham 480 ml
1 cup fresh broccoli florets, cut very, very fine 240 ml
1 (10 ounce) can cheddar cheese soup 280 g
1 (10 ounce) can fiesta nacho cheese soup 280 g
1 (14 ounce) can chicken broth 396 g
2½ soup cans milk 600 ml
Paprika

• Place potatoes, ham and broccoli in sprayed slow cooker.

• In saucepan, combine soups and milk. Heat just enough

to mix until smooth. Stir into ingredients already in
slow cooker.

• Cover and cook on LOW for 7 to 9 hours.

• When serving, sprinkle a little paprika over each serving.

Serves 6 to 8.

Mexican-Meatball Soup
3 (14 ounce) cans beef broth 3 (396 g)
1 (16 ounce) jar hot salsa .5 kg
1 (16 ounce) package frozen whole kernel corn,
thawed .5 kg
1 (16 ounce) package frozen meatballs, thawed .5 kg
1 teaspoon minced garlic 5 ml

• Combine all ingredients in slow cooker and stir well.

• Cover and cook on LOW for 5 to 7 hours. Serves 6 to 8.

24
 SOUPS

Tasty Chicken and Rice Soup

1 pound boneless, skinless chicken breasts .5 kg
½ cup brown rice 120 ml
1 (10 ounce) can cream of chicken soup 280 g
1 (10 ounce) can cream of celery soup 280 g
1 (14 ounce) can chicken broth with roasted garlic 396 g
1 (16 ounce) package frozen sliced carrots, thawed .5 kg
1 cup half-and-half cream 240 ml

• Cut chicken into 1-inch pieces. Place pieces in sprayed

4 or 5-quart (4 L) slow cooker.

• In bowl, combine and mix rice, both soups, chicken

broth and carrots and pour over chicken.

• Cover and cook on LOW 7 to 8 hours.

• Turn heat to HIGH, add half-and-half cream and cook

additional 15 to 20 minutes. Serves 6 to 8.

25
 SOUPS

Taco Soup
1½ pounds lean ground beef .7 kg
1 (1 ounce) packet taco seasoning 28 g
2 (15 ounce) cans Mexican stewed tomatoes 2 (425 g)
2 (15 ounce) cans chili beans with liquid 2 (4205g)
1 (15 ounce) can whole kernel corn, drained 425 g
Crushed tortilla chips
Shredded cheddar cheese

• In skillet, brown ground beef until it is no longer pink.

Place in 5 to 6-quart (5 L) slow cooker.

• Add taco seasoning, tomatoes, chili beans and 1 cup

(240 ml) water and mix well.

• Cover and cook on LOW for 4 hours or on HIGH for 1

to 2 hours.

• Serve over crushed tortilla chips and sprinkle some

shredded cheddar cheese over top of each serving.
Serves 6 to 8.

26
 SOUPS

Taco Soup Olé

2 pounds lean ground beef 1 kg
2 (15 ounce) cans ranch-style beans with liquid 2 (425 g)
1 (15 ounce) can whole kernel corn, drained 425 g
2 (15 ounce) cans stewed tomatoes 2 (425 g)
1 (10 ounce) can tomatoes and green chilies 280 g
1 (1 ounce) packet ranch dressing mix 28 g
1 (1 ounce) packet taco seasoning 28 g

• In large skillet, brown ground beef, drain and transfer to

slow cooker.

• Add remaining ingredients and stir well.

• Cover and cook on LOW for 8 to 10 hours.

Serves 6 to 8.

TIP: W
 hen serving, sprinkle shredded cheddar cheese over each
serving.

27
 SOUPS

Taco-Chili Soup
2 pounds very lean stew meat 1 kg
2 (15 ounce) cans Mexican stewed tomatoes 2 (425 g)
1 (1 ounce) packet taco seasoning mix 28 g
2 (15 ounce) cans pinto beans with liquid 2 (425 g)
1 (15 ounce) can whole kernel corn with liquid 425 g

• Cut large pieces of stew meat in half and brown in large

skillet.

• In 4 or 5-quart (4 L) slow cooker, combine stew meat,

tomatoes, taco seasoning mix, beans, corn and
¾ cup (180 ml) water. (If you are not into “spicy”, use
original recipe stewed tomatoes instead of Mexican.)

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

Serves 6 to 8.

TIP: For garnish top each serving with chopped green onions.

28
 SOUPS

Spicy Sausage Soup

1 pound mild bulk sausage .5 kg
1 pound hot bulk sausage .5 kg
2 (15 ounce) cans Mexican stewed tomatoes 2 (425 g)
3 cups chopped celery 710 ml
1 cup sliced carrots 240 ml
1 (15 ounce) can cut green beans, drained 425 g
1 (14 ounce) can chicken broth 396 g
1 teaspoon seasoned salt 5 ml

• Combine mild and hot sausage, shape into small balls

and place in non-stick skillet. Brown thoroughly and
drain.

• Place in large, sprayed slow cooker.

• Add remaining ingredients plus 1 cup (240 ml) water

and stir gently so meatballs will not break-up.

• Cover and cook on LOW 6 to 7 hours. Serves 6 to 8.

29
 SOUPS

Tortilla Soup
3 large boneless, skinless chicken breast halves,
cubed
1 (10 ounce) package frozen whole kernel corn,
thawed 280 g
1 onion, chopped
3 (14 ounce) cans chicken broth 3 (396 g)
1 (6 ounce) can tomato paste 168 g
2 (10 ounce) cans tomatoes and green chilies 2 (280 g)
2 teaspoons ground cumin 10 ml
1 teaspoon chili powder 5 ml
1 teaspoon minced garlic 5 ml
6 corn tortillas

• In large slow cooker, combine chicken cubes, corn,

onion, broth, tomato paste, tomatoes and green chilies,
cumin, chili powder, 1 teaspoon (5 ml) salt and garlic.

• Cover and cook on LOW for 5 to 7 hours or on HIGH

for 3 hours to 3 hours 30 minutes.

• While soup is cooking, cut tortillas into ¼-inch

(.6 cm) strips and place on baking sheet.

• Bake at 375° (190° C) for about 5 minutes or until crisp.

• Serve baked tortilla strips with soup. Serves 6 to 8.

30
 SOUPS

Southern Soup
1½ cups dried black-eyed peas 360 ml
2 - 3 cups cooked, cubed ham 480 ml
1 (15 ounce) can whole kernel corn 425 g
1 (10 ounce) package frozen cut okra, thawed 280 g
1 onion, chopped
1 large potato, cut into small cubes
2 teaspoons Cajun seasoning 10 ml
1 (14 ounce) can chicken broth 396 g
2 (15 ounce) cans Mexican stewed tomatoes 2 (425 g)

• Rinse peas and drain. In large saucepan, combine peas

and 5 cups (1.3 L) water.

• Bring to a boil, reduce heat, simmer about

10 minutes and drain.

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

corn, okra, onion, potato, seasoning, broth and
2 cups (480 ml) water.

• Cover and cook on LOW for 6 to 8 hours.

• Add stewed tomatoes and continue cooking for

additional 1 hour. Serves 6 to 8.

31
 SOUPS

Saucy Cabbage Soup

1 pound lean ground beef .5 kg
1 small head cabbage, chopped
2 (15 ounce) cans jalapeno pinto beans with liquid 2 (425 g)
1 (15 ounce) can tomato sauce 425 g
1 (15 ounce) can Mexican stewed tomatoes 425 g
1 (14 ounce) can beef broth 396 g
2 teaspoons ground cumin 10 ml

• In skillet brown ground beef, drain and place in 5 to

6-quart (5 L) slow cooker.

• Add cabbage, beans, tomato sauce, tomatoes, broth,

cumin and 1 cup (240 ml) water and mix well.

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

cabbage is tender. Serves 4 to 6.

Soup with a Zip

2 (15 ounce) cans Mexican stewed tomatoes 2 (425 g)
2 (14 ounce) cans chicken broth 2 (396 g)
2 (10 ounce) cans chicken noodle soup 2 (280 g)
1 (15 ounce) can shoe-peg corn, drained 425 g
1 (15 ounce) can cut green beans, drained 425 g
Shredded pepper-Jack cheese

• Place all ingredients except cheese in 4 to 5-quart

(4 L) slow cooker and mix well.

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

to serve, sprinkle shredded cheese over each bowl of
soup. Serves 4 to 6.

32
 SOUPS

Potato and Leek Soup

1 (1 ounce) packet white sauce mix 28 g
1 (28 ounce) package frozen hashbrown potatoes
with onions and peppers 794 g
3 medium leeks, sliced
3 cups cooked, cubed ham 710 ml
1 (12 ounce) can evaporated milk 340 g
1 (8 ounce) carton sour cream 227 g

• In 4 to 5-quart (4 L) slow cooker, pour 3 cups

(710 ml) water and stir white sauce until smooth.

• Add hashbrown potatoes, leeks, ham and evaporated

milk.

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

for 3 hours 30 minutes to 4 hours 30 minutes.

• When ready to serve, turn heat to HIGH. Take out

about 2 cups (480 ml) hot soup and pour into separate
bowl. Stir in sour cream and return to cooker.

• Cover and continue cooking for 15 minutes or until

mixture is thoroughly hot. Serves 6 to 8.

33
 SOUPS

Pork and Hominy Soup

2 pounds pork shoulder 1 kg
1 onion, chopped
2 ribs celery, sliced
2 (15 ounce) cans yellow hominy with liquid 2 (425 g)
2 (15 ounce) cans stewed tomatoes 2 (425 g)
2 (14 ounce) cans chicken broth 2 (396 g)
1½ teaspoons ground cumin 7 ml

• Cut pork into ½-inch (1.2 cm) cubes.

• Sprinkle pork cubes with a little salt and pepper and

brown in skillet.

• Place in 5 to 6-quart (5 L) slow cooker.

• Combine onion, celery, hominy, stewed tomatoes, cumin

and 1 cup (240 ml) water.

• Pour over pork cubes.

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

• Serve with warmed, buttered tortillas and top each bowl

of soup with some shredded cheese and chopped green
onions. Serves 6 to 8.

34
 SOUPS

Pizza Soup
3 (10 ounce) cans tomato-bisque soup 3 (280 g)
1 (10 ounce) can French onion soup 280 g
2 teaspoons Italian seasoning 10 ml
¾ cup tiny pasta shells 180 ml
1½ cups shredded mozzarella cheese 360 ml

• In 4 to 6-quart (4 L) slow cooker, place 4 cans soup,

Italian seasoning and 1½ soup cans water. Turn heat
setting to HIGH and cook 1 hour or until mixture is
hot.

• Add pasta shells or ditali and cook for 1½ to 2 hours or

until pasta is cooked. Stir several times to keep pasta
from sticking to bottom of slow cooker.

• Turn heat off, add mozzarella cheese and stir until cheese
melts. Serves 6 to 8.

TIP: F
 or a special way to serve this soup, sprinkle some french
fried onions over top of each serving.

Pinto Bean-Vegetable Soup

4 (15 ounce) cans seasoned pinto beans with liquid 4 (425 g)
1 (10 ounce) package frozen Seasoning Blend
chopped onions and peppers 280 g
2 cups chopped celery 480 ml
2 (14 ounce) cans chicken broth 2 (396 g)
1 teaspoon Cajun seasoning 5 ml
¹⁄8 teaspoon cayenne pepper .5 ml

• Place all ingredients plus 1 cup (240 ml) water in

5-quart (5 L) slow cooker and stir well.
• Cover and cook on LOW 5 to 6 hours. Serves 6 to 8.

35
 SOUPS

Pasta-Veggie Soup
2 yellow squash, peeled, chopped
2 zucchini, sliced
1 (10 ounce) package frozen whole kernel corn,
thawed 280 g
1 sweet red bell pepper, chopped
1 (15 ounce) can stewed tomatoes 425 g
1 teaspoon Italian seasoning 5 ml
2 teaspoons dried oregano 10 ml
2 (14 ounce) cans beef broth 2 (396 g)
¾ cup small shell pasta 180 ml

• In 6-quart (6 L) slow cooker, combine squash, zucchini,

corn, bell pepper, tomatoes, seasonings, beef broth and 2
cups (480 ml) water.

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

• Add pasta shells and cook and additional 30 to

45 minutes or until pasta is tender.

• Garnish with a sprinkle of shredded mozzarella cheese on

each bowl of soup. Serves 4 to 5.

36
 SOUPS

Navy Bean Soup

8 slices thick-cut bacon, divided
1 carrot
3 (15 ounce) cans navy beans with liquid 3 (425 g)
3 ribs celery, chopped
1 onion, chopped
2 (15 ounce) cans chicken broth 2 (425 g)
1 teaspoon Italian herb seasoning 5 ml
1 (10 ounce) can cream of chicken soup 280 g

• Cook bacon in skillet, drain and crumble.

(Reserve 2 crumbled slices for garnish.)

• Cut carrot in half lengthwise and slice.

• In 5 to 6-quart (5 L) slow cooker, combine most of

crumbled bacon, carrot, beans, celery, onion, broth,
seasoning, 1 cup (240 ml) water and stir to mix.

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

• Ladle 2 cups (480 ml) soup mixture into food processor

or blender and process until smooth.

• Return to cooker, add cream of chicken soup and stir to

mix.

• Turn heat to HIGH and cook additional 10 to

15 minutes. Serves 6 to 8.

37
 SOUPS

Meatball Soup
1 (32 ounce) package frozen meatballs 1 kg
2 (15 ounce) cans stewed tomatoes 2 (425 g)
3 large potatoes, peeled, diced
4 carrots, peeled, sliced
2 medium onions, chopped
2 (14 ounce) cans beef broth 2 (396 g)
2 tablespoons cornstarch 30 ml

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

tomatoes, potatoes, carrots, onions, beef broth, a little
salt and pepper and 1 cup (240 ml) water.

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

• Turn heat to HIGH and combine cornstarch with ¼ cup

(60 ml) water. Pour into cooker and cook additional 10
or 15 minutes or until slightly thick. Serves 4 to 6.

38
 SOUPS

Italian Bean Soup

2 (15 ounce) cans great northern beans with liquid 2 (425 g)
2 (15 ounce) cans pinto beans with liquid 2 (425 g)
1 large onion, chopped
1 tablespoon instant beef bouillon granules 15 ml
1 tablespoon minced garlic 15 ml
2 teaspoons Italian seasoning 10 ml
2 (15 ounce) cans Italian stewed tomatoes 2 (425 g)
1 (15 ounce) can cut green beans, drained 425 g

• In large slow cooker, combine both cans of beans, onion,

beef bouillon, garlic, Italian seasoning and
2 cups (240 ml) water.

• Cover and cook on LOW for 6 to 8 hours.

• Turn heat to HIGH, add stewed tomatoes and green

beans and stir well.

• Continue cooking for additional 30 minutes or until

green beans are tender. Serves 6 to 8.

TIP: Serve with crispy Italian toast.

39
 SOUPS

Hamburger Soup
2 pounds lean ground beef 1 kg
2 (15 ounce) cans chili without beans 2 (425 g)
1 (16 ounce) package frozen mixed vegetables,
thawed .5 kg
3 (14 ounce) cans beef broth 3 (396 g)
2 (15 ounce) cans stewed tomatoes 2 (425 g)
1 teaspoon seasoned salt 5 ml

• In skillet, brown ground beef until no longer pink.

• Place in 6-quart (6 L) slow cooker.

• Add chili, vegetables, broth, tomatoes, 1 cup (240 ml)

water and seasoned salt and stir well.

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

Serves 6 to 8.

40
 SOUPS

Ham, Bean and Pasta Soup

1 onion, finely chopped
2 ribs celery, chopped
2 teaspoons minced garlic 10 ml
2 (14 ounce) cans chicken broth 2 (396 g)
2 (15 ounce) cans pork and beans with liquid 2 (425 g)
3 cups cooked, cubed ham 710 ml
¹⁄3 cup pasta shells 80 ml

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

garlic, chicken broth, beans, ham and 1 cup (240 ml)
water.

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

• Turn cooker to HIGH heat, add pasta and cook

additional 35 to 45 minutes or until pasta is tender.

• Garnish each serving with cooked, crisp and crumbled

bacon. Serves 6 to 8.

41
 SOUPS

French Onion Soup

5 - 6 sweet onions, thinly sliced
1 clove garlic, minced
2 tablespoons butter 30 ml
2 (14 ounce) cans beef broth 2 (425 g)
2 teaspoons Worcestershire sauce 10 ml
6 - 8 (1 inch) slices French bread 6-8
(2.5 cm)
8 slices Swiss cheese

• In large skillet, cook onions on low heat (DO NOT

BROWN) in hot butter for about 20 minutes and stir
several times.

• Transfer onion mixture to 4 to 5-quart (4 L) slow

cooker. Add beef broth, Worcestershire and 1 cup
(240 ml) water.

• Cover and cook on LOW for 5 to 8 hours or on HIGH

for 2 hours 30 minutes to 4 hours.

• Before serving soup, toast bread slices with cheese slice

on top. Broil for 3 to 4 minutes or until cheese is light
brown and bubbly.

• Ladle soup into bowls and top with toast.

Serves 6 to 8.

42
 SOUPS

Tortellini Soup
1 (1 ounce) packet white sauce mix 28 g
3 boneless, skinless chicken breast halves
1 (14 ounce) can chicken broth 396 g
1 teaspoon minced garlic 5 ml
½ teaspoon dried basil 2 ml
½ teaspoon oregano 2 ml
½ teaspoon cayenne pepper 2 ml
1 (8 ounce) package cheese tortellini 227 g
1½ cups half-and-half cream 360 ml
6 cups fresh baby spinach 1.5 L

• Place white sauce mix in sprayed 5 to 6-quart (5 L) slow

cooker.

• Stir in 4 cups (1 L) water and stir gradually until mixture

is smooth.

• Cut chicken into 1-inch (2.5 cm) pieces. Add chicken,

broth, garlic, basil, oregano, red pepper and ½ teaspoon
(2 ml) salt to mixture.

• Cover and cook on LOW for 6 to 7 hours or on HIGH

for 3 hours.

• Stir in tortellini, cover and cook 1 hour more on HIGH.

• Stir in cream and fresh spinach and cook just enough for
soup to get hot. Serves 4 to 6.

TIP: S prinkle a little shredded parmesan cheese on top of each

serving.

43
 SOUPS

Enchilada Soup
1 pound lean ground beef, browned, drained .5 kg
1 (15 ounce) can Mexican stewed tomatoes 425 g
1 (15 ounce) can pinto beans with liquid 425 g
1 (15 ounce) can whole kernel corn with liquid 425 g
1 onion, chopped
2 (10 ounce) cans enchilada sauce 2 (280 g)
1 (8 ounce) package shredded 4-cheese blend 227 g

• Spray 5 to 6-quart (5 L) slow cooker.

• Combine beef, tomatoes, beans, corn, onion, enchilada

sauce and 1 cup (240 ml) water and mix well.

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

for 3 to 4 hours.

• Stir in shredded cheese.

• If desired, top each serving with a few crushed tortilla

chips. Serves 6 to 8.

44
 SOUPS

Delicious Broccoli-Cheese Soup

1 (16 ounce) package frozen chopped broccoli,
thawed .5 kg
1 (12 ounce) package cubed Velveeta® cheese 340 g
1 (2 ounce) packet white sauce mix 57 g
1 (1 ounce) packet dry vegetable soup mix 28 g
1 (12 ounce) can evaporated milk 340 g
1 (14 ounce) can chicken broth 396 g

• In large sprayed, slow cooker, combine all ingredients

plus 2 cups (480 ml) water and stir well.

• Cover and cook on LOW for 6 to 7 hours or on HIGH

for 3 hours 30 minutes to 4 hours.

• Stir for 1 hour before serving time. Serves 4 to 6.

Tasty Black Bean Soup

1 pound hot sausage .5 kg
1 onion, chopped
2 (14 ounce) cans chicken broth 2 (396 g)
2 (15 ounce) cans Mexican stewed tomatoes 2 (425 g)
1 green bell pepper, chopped
2 (15 ounce) cans black beans, rinsed, drained 2 (425 g)

• In large skillet, break up sausage and brown with onion.

Drain off fat and place in large slow cooker.

• Add chicken broth, stewed tomatoes, bell pepper, black

beans and 1 cup (240 ml) water. Cover and cook on
LOW for 3 to 5 hours. Serves 4 to 6.

45
 SOUPS

Sausage-Pizza Soup
1 (16 ounce) package Italian link sausage,
thinly sliced .5 kg
1 onion, chopped
2 (4 ounce) cans sliced mushrooms 2 (114 g)
1 small green bell pepper, cored, seeded, julienned
1 (15 ounce) can Italian stewed tomatoes 425 g
1 (14 ounce) can beef broth 396 g
1 (8 ounce) can pizza sauce 227 g
Shredded mozzarella cheese

• Combine all ingredients in slow cooker and stir well.

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

• Sprinkle mozzarella cheese over each serving.

Serves 4 to 6.

46
 SOUPS

Creamy Vegetable Soup

3 (14 ounce) cans chicken broth 3 (396 g)
¼ cup (½ stick) butter, melted 60 ml
1 (16 ounce) package frozen mixed vegetables .5 kg
1 onion, chopped
3 ribs celery, sliced
1 teaspoon ground cumin 5 ml
3 zucchini, coarsely chopped
2 cups chopped, fresh broccoli 480 ml
1 cup half-and-half cream 240 ml

• In large slow cooker, combine broth, butter, vegetables,

onion, celery, cumin, 1 teaspoon (5 ml) each of salt and
pepper and stir well.

• Cover and cook on LOW for 6 to 7 hours or on HIGH

for 3 to 4 hours.

• Stir in zucchini and broccoli. If not using HIGH

temperature, turn heat to HIGH and cook additional 30
minutes to 1 hour or until broccoli is tender-crisp.

• Turn off heat and stir in half-and-half cream. Let stand

10 minutes before serving. Serves 6 to 8.

47
 SOUPS

Cream of Zucchini Soup

1 small onion, very finely chopped
3½ - 4 cups grated zucchini with peel 830 ml
2 (14 ounce) cans chicken broth 2 (396 g)
1 teaspoon seasoned salt 5 ml
1 teaspoon dried dill weed 5 ml
½ teaspoon white pepper 2 ml
2 tablespoons butter, melted 30 ml
1 (8 ounce) carton sour cream 227 g

• In small, sprayed slow cooker, combine all ingredients

except sour cream.

• Cover and cook on LOW for 2 hours.

• Fold in sour cream and continue cooking for about

10 minutes or just until soup is hot. Serves 4.

48
 SOUPS

Black Bean Soup

2 (14 ounce) cans chicken broth 2 (396 g)
3 (15 ounce) cans black beans, rinsed, drained 3 (425 g)
2 (10 ounce) cans tomatoes and green chilies 2 (280 g)
1 onion, chopped
1 teaspoon ground cumin 5 ml
½ teaspoon dried thyme 2 ml
½ teaspoon dried oregano 2 ml
2 - 3 cups cooked, finely diced ham 480 ml

• In slow cooker, combine chicken broth and black beans

and turn cooker to HIGH.

• Cook just long enough for ingredients to get hot.

• With potato masher, mash about half of the beans in

cooker.

• Reduce heat to LOW and add tomatoes and green

chilies, onion, spices, diced ham and ¾ cup (180 ml)
water.

• Cover and cook for 5 to 6 hours. Serves 6 to 8.

49
 SOUPS

Confetti-Chicken Soup
1 pound boneless, skinless chicken thighs .5 kg
1 (6.2 ounce) package chicken and
herb-flavored rice 168 g
3 (14 ounce) cans chicken broth 3 (396 g)
3 carrots, sliced
1 (10 ounce) can cream of chicken soup 280 g
1½ tablespoons chicken seasoning 22 ml
1 (10 ounce) package frozen whole kernel corn,
thawed 280 g
1 (10 ounce) package frozen baby green peas,
thawed 280 g

• Cut thighs in thin strips.

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

chicken broth, carrots and 1 cup (240 ml) water.

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

• About 30 minutes before serving, turn heat to HIGH

and add corn and peas to cooker. Continue cooking for
additional 30 minutes. Serves 4 to 6.

50
 SOUPS

Turkey and Mushroom Soup

Another great way to use leftover chicken or turkey

2 cups sliced shitake mushrooms 480 ml

2 ribs celery, sliced
1 small onion, chopped
2 tablespoons butter 30 ml
1 (15 ounce) can sliced carrots 425 g
2 (14 ounce) cans chicken broth 396 g
½ cup orzo pasta 120 ml
2 cups cooked, chopped turkey or chicken 480 ml

• In skillet, saute mushrooms, celery and onion in butter.

• Transfer vegetables to slow cooker and add carrots, broth,

orzo and turkey. (Do not use smoked turkey.)

• Cover and cook on LOW for 2 to 3 hours or on HIGH

for 1 to 2 hours. Serves 4 to 6.

51
 SOUPS

Tasty Cabbage and Beef Soup

1 pound lean ground beef .5 kg
1 (16 ounce) package coleslaw mix .5 kg
1 (15 ounce) can cut green beans 425 g
1 (15 ounce) can whole kernel corn 425 g
2 (15 ounce) cans Italian stewed tomatoes 2 (425 g)
2 (14 ounce) cans beef broth 2 (396 g)

• In skillet, brown ground beef, drain fat and place in large

slow cooker.

• Add slaw mix, green beans, corn, tomatoes and beef

broth and add a little salt and pepper.

• Cover and cook on LOW for 7 to 9 hours. Serve with

cornbread. Serves 6 to 8.

Chili Soup
3 (15 ounce) cans chili with beans 3 (425 g)
1 (15 ounce) can whole kernel corn 425 g
1 (14 ounce) can beef broth 396 g
2 (15 ounce) cans Mexican stewed tomatoes 2 (425 g)
2 teaspoons ground cumin 10 ml
2 teaspoons chili powder 10 ml

• In 5 to 6-quart (5 L) slow cooker, combine chili, corn,

broth, tomatoes, cumin, chili powder and 1 cup
(240 ml) water.

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

warm, buttered flour tortillas. Serves 6 to 8.

52
 SOUPS

Chicken-Pasta Soup
1½ pounds boneless, skinless chicken thighs, cubed .7 kg
1 onion, chopped
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 600 ml

• Sprinkle stew meat with seasoned pepper, brown in non-

stick skillet, drain and place in large slow cooker.

• Add broth, rice and vermicelli mix, peas, carrots,

vegetable juice and 2 cups (480 ml) water.

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

Serves 4 to 6.

60
 SOUPS

Beef and Black Bean Soup

1 pound lean ground beef .5 kg
2 onions, chopped
2 cups sliced celery 480 ml
2 (14 ounce) cans beef broth 2 (396 g)
1 (15 ounce) can Mexican stewed tomatoes 425 g
2 (15 ounce) cans black beans, rinsed, drained 2 (425 g)

• In skillet, brown beef until no longer pink. Place in

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

• Add onions, celery, broth, tomatoes, black beans,

¾ cup (180 ml) water plus a little salt and pepper.

• Cover and cook on LOW for 6 to 7 hours or on HIGH

for 3 hours to 3 hours 30 minutes.
Serves 6 to 8.

TIP: I f you like a zestier soup, add 1 teaspoon (5 ml)

chili powder.

61
 SOUPS

Beef and Noodle Soup

1½ pounds lean ground beef .7 kg
1 onion, chopped
2 (15 ounce) cans mixed vegetables, drained 2 (425 g)
2 (15 ounce) cans Italian stewed tomatoes 2 (425 g)
2 (14 ounce) cans beef broth 2 (396 g)
1 teaspoon dried oregano 5 ml
1 cup medium egg noodles 240 ml

• In skillet, brown and cook ground beef until no longer

pink and transfer to slow cooker. Add onion, mixed
vegetables, stewed tomatoes, beef broth and oregano.
• Cover and cook on LOW for 4 to 5 hours.
• In saucepan, cook noodles according to package direction.
• Add noodles to slow cooker and cook 30 minutes.
Serves 4 to 6.
Beef and Noodle Soup
1½ pounds lean ground beef .7 kg
1 onion, chopped
2 (15 ounce) cans mixed vegetables, drained 2 (425 g)
2 (15 ounce) cans Italian stewed tomatoes 2 (425 g)
2 (14 ounce) cans beef broth 2 (396 g)
1 teaspoon dried oregano 5 ml
1 cup medium egg noodles 240 ml

• In skillet, brown and cook ground beef until no longer

pink and transfer to slow cooker. Add onion, mixed
vegetables, stewed tomatoes, beef broth and oregano.
• Cover and cook on LOW for 4 to 5 hours.
• In saucepan, cook noodles according to package
direction. Add noodles to slow cooker and cook
30 minutes. Serves 4 to 6.

62
 SOUPS

Beans ‘N’ Sausage Soup

1 pound hot Italian sausage .5 kg
1 onion, chopped
1 (15 ounce) can Italian stewed tomatoes 425 g
2 (5 ounce) cans black beans, rinsed, drained 2 (143 g)
2 (15 ounce) cans navy beans with liquid 2 (425 g)
2 (14 ounce) cans beef broth 2 (396 g)
1 teaspoon minced garlic 5 ml
1 teaspoon dried basil 5 ml

• Cut sausage into ½-inch (1.2 cm) pieces. In skillet,

brown sausage and onion, drain and
transfer to 5 to 6-quart (5 L) slow cooker.

• Stir in tomatoes, black beans, navy beans,

broth, garlic and basil and mix well.
Cover and cook on LOW for
5 to 7 hours. Serves 6 to 8.

Beans and Barley Soup

2 (15 ounce) cans pinto beans with liquid 2 (425 g)
3 (14 ounce) cans chicken broth 3 (396 g)
½ cup quick-cooking barley 120 ml
1 (15 ounce) can Italian stewed tomatoes 425 g

• In 6-quart (6 L) slow cooker, combine beans, broth,

barley, stewed tomatoes and ½ teaspoon (2 ml) pepper
and stir well.

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

Serves 6 to 8.

63
 SOUPS

Minestrone Soup
2 (15 ounce) cans Italian stewed tomatoes 2 (425 g)
2 (16 ounce) packages frozen vegetables and pasta
seasoned sauce 2 (.5 kg)
3 (14 ounce) cans beef broth 3 (396 g)
2 ribs celery, chopped
2 potatoes, peeled, cubed
1 teaspoon Italian herb seasoning 5 ml
2 (15 ounce) cans kidney beans, drained, rinsed 2 (425 g)
2 teaspoons minced garlic 10 ml

• In large sprayed slow cooker, combine tomatoes,

vegetables, broth, celery, potatoes, seasoning, beans,
garlic and 1 cup (240 ml) water and mix well.

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

Serves 6 to 8.

64
 SOUPS

Winter Minestrone
1 pound Italian sausage links .5 kg
2½ cups butternut or acorn squash 600 ml
2 medium potatoes, peeled
2 medium fennel bulbs, trimmed
1 onion, chopped
1 (15 ounce) can kidney beans, rinsed, drained 425 g
2 teaspoons minced garlic 10 ml
1 teaspoon Italian seasoning 5 ml
2 (14 ounce) cans chicken broth 2 (396 g)
1 cup dry white wine 240 ml
3 - 4 cups fresh spinach 710 ml

• Cut sausage, potatoes and fennel into ½-inch

(1.2 cm) slices.

• In skillet cook sausage until brown and drain.

• In large slow cooker, combine squash, potatoes, fennel,

onion, beans, garlic and Italian seasoning.

• Top with sausage and pour chicken broth and wine over
all.

• Cover and cook on LOW for 7 to 9 hours.

• Stir in spinach, cover and cook additional

10 minutes. Serves 6 to 8.

65
 STEWS

Pancho Villa Stew

3 cups cooked, diced ham 710 ml
1 pound smoked sausage .5 kg
3 (14 ounce) cans chicken broth 3 (396 g)
1 (15 ounce) can diced tomatoes 425 g
1 (7 ounce) can chopped green chilies 198 g
1 onion, chopped
2 (15 ounce) cans pinto beans with liquid 2 (425 g)
1 (15 ounce) can whole kernel corn 425 g
1 teaspoon garlic powder 5 ml
2 teaspoons ground cumin 10 ml
2 teaspoons cocoa 10 ml
1 teaspoon dried oregano 5 ml

• Cut sausage into ½-inch (1.2 cm) pieces.

• In slow cooker, combine all ingredients and

1 teaspoon (5 ml) salt and stir well.

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

• Serve with buttered, flour tortillas. Serves 6 to 8.

66
 STEWS

Chicken-Tortellini Stew
1 (9 ounce) package cheese-filled tortellini 255 g
2 medium yellow squash, halved, sliced
1 sweet red bell pepper, coarsely chopped
1 onion, chopped
2 (14 ounce) cans chicken broth 2 (396 g)
1 teaspoon dried rosemary 5 ml
½ teaspoon dried basil 2 ml
2 cups cooked, chopped chicken 480 ml

• Place tortellini, squash, bell pepper and onion in slow

cooker. Stir in broth, rosemary, basil and chicken.

• Cover and cook on LOW for 2 to 4 hours or until

tortellini and vegetables are tender. Serves 4.

A Different Stew
2 pounds premium lean beef stew meat 1 kg
1 (16 ounce) package frozen Oriental
stir-fry vegetables, thawed .5 kg
1 (10 ounce) can beefy mushroom soup 280 g
1 (10 ounce) can beef broth 280 g
²⁄3 cup bottled sweet-and-sour sauce 160 ml
1 tablespoon beef seasoning 15 ml

• In skillet brown stew meat sprinkled with ½ teaspoon (2

ml) black pepper and place in slow cooker.

• In bowl, combine vegetables, soup, broth, sweet-and-

sour sauce, beef seasoning and 1 cup (240 ml) water.
Pour over stew meat and stir well.

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

Serves 4 to 6.

67
 STEWS

Southern Ham Stew

This is great served with cornbread.

2 cups dried black-eyed peas 480 ml

3 cups cooked, cubed ham 710 ml
1 large onion, chopped
2 cups sliced celery 480 ml
1 (15 ounce) can yellow hominy, drained 425 g
2 (15 ounce) cans stewed tomatoes 2 (425 g)
1 (10 ounce) can chicken broth 280 g
2 teaspoons seasoned salt 10 ml
2 tablespoons cornstarch 30 ml

• Rinse and drain dried black-eyed peas in saucepan.

Cover peas with water, bring to a boil and drain again.

• Place peas in large slow cooker and add 5 cups (1.3 L)

water, ham, onion, celery, hominy, tomatoes, broth and
seasoned salt.

• Cover and cook on LOW for 7 to 9 hours. Mix

cornstarch with 1⁄3 cup (80 ml) water, turn cooker to
HIGH heat, pour in cornstarch mixture and stir well.

• Cook just about 10 minutes or until stew thickens. Add

good amount of salt and pepper and stir well before
serving. Serves 6 to 8.

TIP: I f you would like a little spice in the stew, substitute

one of the cans of stewed tomatoes with the Mexican
stewed tomatoes.

68
 STEWS

Serious Bean Stew

1 (16 ounce) package smoked sausage links .5 kg
1 (28 ounce) can baked beans with liquid 794 g
1 (15 ounce) can great northern beans with liquid 425 g
1 (15 ounce) can pinto beans with liquid 425 g
1 (15 ounce) can lentil soup 425 g
1 onion, chopped
1 teaspoon Cajun seasoning 5 ml
2 (15 ounce) cans stewed tomatoes 2 (425 g)

• Peel skin from sausage links and slice.

• Place in 6-quart (6 L) slow cooker, add remaining

ingredients and stir to mix.

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

• Serve with corn muffins. Serves 6 to 8.

69
 STEWS

Santa Fe Stew
A hearty, filling soup.

1½ pounds lean ground beef .7 kg

1 (14 ounce) can beef broth 396 g
1 (15 ounce) can whole kernel corn with liquid 425 g
2 (15 ounce) cans pinto beans with liquid 2 (425 g)
2 (15 ounce) cans Mexican stewed tomatoes 2 (425 g)
1 tablespoon beef seasoning 15 ml
1 (16 ounce) package cubed Velveeta® cheese .5 kg

• In skillet, brown beef until no longer pink.

• Place in 5 to 6-quart (6 L) slow cooker and add broth,

corn, beans, tomatoes and beef seasoning.

• Cook on LOW for 5 to 6 hours.

• When ready to serve, fold in cheese and stir until cheese

melts. Serves 6 to 8.

TIP: Cornbread is a must to serve with this stew.

70
 STEWS

Roast and Vegetable Stew

3 cups leftover roast beef, cubed 710 ml
2 (15 ounce) cans stewed tomatoes 2 (425 g)
1 (16 ounce) package frozen mixed vegetables,
thawed .5 kg
2 (14 ounce) cans beef broth 2 (396 g)
1 cup cauliflower florets, optional 240 ml
1 cup broccoli florets, optional 240 ml

• Combine all ingredients except cauliflower and broccoli

in 6-quart (6 L) slow cooker. Add a little salt and pepper.

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

• Stir in cauliflower and broccoli and continue cooking an

additional 2 hours until tender. Serves 6 to 8.

71
 STEWS

Pork-Vegetable Stew
1 (2 pound) pork tenderloin 1 kg
1 onion, coarsely chopped
1 sweet red bell pepper, julienned
1 (16 ounce) package frozen mixed vegetables,
thawed .5 kg
2 tablespoons flour 30 ml
1 (10 ounce) can chicken broth 280 g
½ teaspoon dried rosemary leaves 2 ml
½ teaspoon oregano leaves 2 ml
1 (6 ounce) package long grain-wild rice 168 g

• Cut tenderloin into 1-inch (2.5 cm) cubes. In non-

stick skillet, brown tenderloin cubes and place in large,
sprayed slow cooker.

• Add onion, bell pepper and mixed vegetables.

• In bowl, stir flour, rosemary and oregano into chicken

broth and pour over vegetables.

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

30 minutes.

• When ready to serve, cook rice according to package

directions.

• Serve pork and vegetables over rice. Serves 4 to 6.

72
 STEWS

Olé! For Stew

1½ - 2 pounds lean beef stew meat .7 kg
2 (15 ounce) cans pinto beans with liquid 2 (425 g)
1 onion, chopped
3 carrots, sliced
2 medium potatoes, cubed
1 (1 ounce) packet taco seasoning 28 g
2 (15 ounce) cans Mexican stewed tomatoes 2 (425 g)

• Use non-stick skillet to brown stew meat. In large slow

cooker, combine meat, pinto beans, onion, carrots,
potatoes, taco seasoning and 2 cups (480 ml) water.

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

tomatoes and cook additional 1 hour. Serves 4 to 6.

TIP: This is great served with warmed, buttered, flour tortillas.

73
 STEWS

Meatball Stew
1 (18 ounce) package frozen prepared Italian
meatballs, thawed 510 g
1 (14 ounce) can beef broth 396 g
1 (15 ounce) can cut green beans 425 g
1 (16 ounce) package baby carrots .5 kg
2 (15 ounce) cans stewed tomatoes 2 (425 g)
1 tablespoon Worcestershire sauce 15 ml
½ teaspoon ground allspice 2 ml

• Combine all ingredients in slow cooker. Cover and cook

on LOW for 3 to 5 hours. Serves 4 to 6.

Meatball and Veggie Stew

1 (18 ounce) package frozen cooked meatballs,
thawed 510 g
1 (16 ounce) package frozen mixed vegetables .5 kg
1 (15 ounce) can stewed tomatoes 425 g
1 (12 ounce) jar beef gravy 340 g
2 teaspoons crushed dried basil 10 ml

• Place meatballs and mixed vegetables in 4 to 5-quart (4

L) slow cooker.

• In bowl stir stewed tomatoes, gravy, basil, ½ teaspoon (2

ml) black pepper and ½ cup (120 ml) water. Pour over
meatballs and vegetables.

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

Serves 4 to 6.

74
 STEWS

Italian-Vegetable Stew
1½ to 2 pounds Italian sausage .7 kg
2 (16 ounce) packages frozen vegetables 2 (.5 kg)
2 (15 ounce) cans Italian stewed tomatoes 2 (425 g)
1 (14 ounce) can beef broth 396 g
1 teaspoon Italian seasoning 5 ml
½ cup pasta shells 120 ml

• In skillet, brown sausage and cook about 5 minutes and

drain.

• In 5 to 6-quart (5 L) slow cooker, combine sausage,

vegetables, stewed tomatoes, broth, Italian seasoning and
shells and mix well.

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

Serves 4 to 6.

Hungarian Stew
2 pounds boneless short ribs 1 kg
1 cup pearl barley 240 ml
1 small onion, chopped
1 green bell pepper, cored, seeded, chopped
1 teaspoon minced garlic 5 ml
2 (15 ounce) cans kidney beans, drained 2 (425 g)
2 (14 ounce) cans beef broth 2 (396 g)
1 tablespoon paprika 15 ml

• In slow cooker, combine all ingredients plus 1 cup

(240 ml) water.

• Cover and cook on LOW for 8 to 9 hours or on HIGH

for 4 hours 30 minutes to 5 hours. Serves 4 to 6.

75
 STEWS

Hearty Meatball Stew

1 (28 ounce) package frozen meatballs, thawed 794 g
2 (15 ounce) cans Italian stewed tomatoes 2 (425 g)
2 (14 ounce) cans beef broth 2 (396 g)
2 (15 ounce) cans new potatoes 2 (425 g)
1 (16 ounce) package baby carrots .5 kg
1 tablespoon Step 1 beef seasoning 15 ml

• Place meatballs, stewed tomatoes, beef broth, potatoes,

carrots and beef seasoning in 6-quart (6 L) slow cooker.

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

• Serve with corn muffins. Serves 6 to 8.

76
 STEWS

South-of-the-Border Beef Stew

1½ - 2 pounds boneless, beef chuck roast .7 kg
1 green bell pepper
2 onions, coarsely chopped
2 (15 ounce) cans pinto beans with liquid 2 (425 g)
½ cup rice 120 ml
1 (14 ounce) can beef broth 396 g
2 (15 ounce) cans Mexican stewed tomatoes 2 (425 g)
1 cup mild or medium green salsa 240 ml
2 teaspoons ground cumin 10 ml

• Trim fat from beef and cut into 1-inch (2.5 cm) cubes.

• Brown beef in large skillet and place in large, sprayed

slow cooker.

• Cut bell pepper into ½-inch (1.2 cm) slices.

• Add remaining ingredients plus 1½ cups (360 ml) water

and a little salt.

• Cover and cook on LOW for 7 to 8 hours.

Serves 6 to 8.

77
 STEWS

Ham and Cabbage Stew

2 (15 ounce) can Italian stewed tomatoes 2 (425 g)
3 cups shredded cabbage 710 ml
1 onion, chopped
1 sweet red bell pepper, cored, seeded , chopped
2 tablespoons butter, sliced 30 ml
1 (14 ounce) can chicken broth 396 g
¾ teaspoon seasoned salt 4 ml
3 cups cooked, diced ham 710 ml

• In large slow cooker, combine all ingredients and

¾ teaspoons (4 ml) pepper with 1 cup (240 ml) water
and stir to mix well.

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

• Serve with cornbread. Serves 4 to 6.

Comfort Stew
1½ pounds select stew meat .7 kg
2 (10 ounce) cans French onion soup 2 (280 g)
1 (10 ounce) can cream of onion soup 280 g
1 (10 ounce) can cream of celery soup 280 g
1 (16 ounce) package frozen stew vegetables,
thawed .5 kg

• Place stew meat in sprayed slow cooker.

• Add soups as listed and spread evenly over meat. DO

NOT STIR. Turn slow cooker to HIGH and cook just
long enough for ingredients to get hot.

• Change heat setting to LOW, cover and cook for 7 to

8 hours. Serves 4 to 6.

78
 STEWS

Chicken Stew Over Biscuits

2 (1 ounce) packets chicken gravy mix 2 (28 g)
2 cups sliced celery 480 ml
1 (10 ounce) package frozen sliced carrots 280 g
1 (10 ounce) package frozen green peas, thawed 280 g
1 teaspoon dried basil 5 ml
3 cups cooked, cubed chicken or turkey 710 ml
Buttermilk biscuits

• In slow cooker, combine gravy mix, 2 cups (480 ml)

water, celery, carrots, peas, basil, ¾ teaspoon (4 ml) each
of salt and pepper and chicken.

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

baked refrigerated buttermilk biscuits.
Serves 4 to 6.
TIP: I f you like thick stew, mix 2 tablespoons (30 ml) cornstarch
with ¼ cup (60 ml) water and stir into chicken mixture.
Cook additional 30 minutes to thicken.

Chicken Stew
4 large boneless, skinless chicken breast halves, cubed
3 medium potatoes, peeled, cubed
1 (26 ounce) jar meatless spaghetti sauce 737 g
1 (15 ounce) can cut green beans, drained 425 g
1 (15 ounce) can whole kernel corn 425 g
1 tablespoon chicken seasoning 15 ml

• Combine cubed chicken, potatoes, spaghetti sauce, green

beans, corn, chicken seasoning and ¾ cup
(180 ml) water in 5 to 6-quart (5 L) slow cooker.

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

Serves 4 to 6.

79
 STEWS

White Lightning Chili

3 (15 ounce) cans navy beans with liquid 3 (425 g)
3 (14 ounce) cans chicken broth 3 (396 g)
1 (10 ounce) can cream of chicken soup 280 g
2 tablespoons butter, melted 30 ml
2 onions, chopped
3 cups cooked, chopped chicken or turkey 710 ml
1 (7 ounce) can chopped green chilies 198 g
1 teaspoon minced garlic 5 ml
½ teaspoon dried basil 2 ml
½ teaspoon white pepper 2 ml
¹⁄8 teaspoon cayenne pepper .5 ml
¹⁄8teaspoon ground cloves .5 ml
1 teaspoon ground oregano 5 ml
1 (8 ounce) package shredded 4-cheese blend 227 g

• In slow cooker, combine all ingredients except cheese.

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

• When serving, sprinkle cheese over top of each serving.

Serves 6 to 8.

80
 STEWS

Vegetarian Chili
2 (15 ounce) cans stewed tomatoes 2 (425 g)
1 (15 ounce) can kidney beans, rinsed, drained 425 g
1 (15 ounce) can pinto beans with liquid 425 g
1 onion, chopped
1 green bell pepper, chopped
1 tablespoon chili powder 15 ml
1 (7 ounce) package elbow macaroni 198 g
¼ cup (½ stick) butter, sliced 60 ml

• In 4 or 5-quart (4 L) slow cooker, combine tomatoes,

kidney beans, pinto beans, onion, bell pepper, chili
powder and 1 cup (240 ml) water.

• Cover and cook on LOW for 4 to 5 hours or on HIGH

for 2 hours.

• Cook macaroni according to package directions, drain

and stir into hot macaroni. Fold into chili.

• If desired, top each serving with shredded cheddar

cheese. Serves 4 to 6.

81
 STEWS

Vegetable Chili
2 (15 ounce) cans navy beans with liquid 2 (425 g)
2 (15 ounce) cans Mexican stewed tomatoes 2 (425 g)
1 (15 ounce) can pinto beans with liquid 425 g
1 (15 ounce) can whole kernel corn 425 g
1 onion, chopped
3 ribs celery, sliced
1 tablespoon chili powder 15 ml
2 teaspoons dried oregano leaves 10 ml
1 teaspoon seasoned salt 5 ml

• In 5 to 6-quart (5 L) slow cooker, combine both beans,

tomatoes, corn, onion, celery, chili powder, oregano,
seasoned salt and 1½ cups (360 ml) water.

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

• Serve with hot, buttered broccoli cornbread.

Serves 6 to 8.

82
 STEWS

Turkey-Veggie Chili
1 pound ground turkey .5 kg
2 (15 ounce) cans pinto beans with liquid 2 (425 g)
1 (15 ounce) can great northern beans with liquid 425 g
1 (14 ounce) can chicken broth 396 g
2 (15 ounce) cans Mexican stewed tomatoes 2 (425 g)
1 (8 ounce) can whole kernel corn 227 g
1 large onion, chopped
1 sweet red bell pepper, chopped
2 teaspoons minced garlic 10 ml
2 teaspoons ground cumin 10 ml
½ cup elbow macaroni 120 ml

• In skillet with a little oil, cook and brown turkey before

placing in large slow cooker.

• Add beans, broth, tomatoes, corn, onion, bell pepper,

garlic, cumin and a little salt and stir well.

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

• Stir in macaroni and continue cooking for about

15 minutes. Stir to make sure macaroni does not stick to
cooker and cook additional 15 minutes or until macaroni
is tender. Serves 6 to 8.

TIP: T
 op each serving with dab of sour cream or 1 tablespoon
(15 ml) shredded cheddar cheese.

83
 STEWS

Traditional Chili
2 pounds lean beef chili meat 1 kg
1 large onion, finely chopped
1 (10 ounce) can chopped tomatoes and
green chilies 280 g
2½ cups tomato juice 600 ml
2 tablespoons chili powder 30 ml
1 tablespoon ground cumin 15 ml
1 tablespoon minced garlic 15 ml
1 (15 ounce) can pinto or kidney beans 425 g

• In large slow cooker, combine chili meat, onion,

tomatoes and green chilies, tomato juice, chili powder,
cumin, garlic and 1 cup (240 ml) water and mix well.

• Cover and cook on LOW for 7 to 9 hours.

• Add pinto or kidney beans and continue to cook

additional 30 minutes. Serves 4 to 6.

84
 STEWS

Easy Chili
4 pounds lean ground beef 1.8 kg
2 (10 ounce) packages hot chili mix 2 (280 g)
1 (6 ounce) can tomato sauce 168 g
2 (15 ounce) cans stewed tomatoes with liquid 425 g
2½ teaspoons ground cumin 12 ml

• In large skillet break ground beef into pieces and brown

and drain. Use slotted spoon to drain fat and place beef
in 5 to 6-quart (5 L) slow cooker.

• Add chili mix, tomato sauce, stewed tomatoes, cumin, 1

teaspoon (5 ml) salt and 1 cup (240 ml) water.

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

If you think you can’t eat chili without beans, add
2 (15 ounce/425 g) cans ranch-style beans.
Serves 6 to 8.

85
 STEWS

Chunky Chili
2 pounds premium cut stew meat 1 kg
1 onion, chopped
2 (15 ounce) cans diced tomatoes 2 (425 g)
2 (15 ounce) cans pinto beans with liquid 2 (420 g)
1½ tablespoons chili powder 22 ml
2 teaspoons ground cumin 10 ml
1 teaspoon ground oregano 5 ml

• If stew meat is in fairly large chunks, cut each chunk

in half.

• In large skillet, brown stew meat and transfer to large

slow cooker.

• Add onion, tomatoes, beans, seasonings and a little salt.

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

• Sprinkle shredded cheddar cheese over each serving.

Serves 4 to 6.

86
 CHOWDERS

Spit-Pea and Ham Chowder

1 medium potato
3 cups cooked, cubed ham 710 ml
1 (16 ounce) bag split peas, rinsed .5 kg
1 (11 ounce) can whole kernel corn with red
and green peppers 312 g
1 (14 ounce) can chicken broth 396 g
2 carrots, sliced
2 ribs celery, diagonally sliced
1 tablespoon dried onion flakes 15 ml
1 teaspoon dried marjoram leaves 5 ml
1 teaspoon seasoned salt 5 ml

• Cut potato into small cubes and add to sprayed slow

cooker.

• In slow cooker combine all ingredients plus 3 cups (710

ml) water and 1 teaspoon (5 ml) salt.

• Cover and cook on LOW for 6 to 8 hours.

Serves 4 to 6.

87
 CHOWDERS

Oyster Chowder
1 small sweet red bell pepper, chopped
1 onion, chopped
1 (14 ounce) can chicken broth 425 g
1 medium potato, cubed
1 fresh jalapeno pepper, seeded, finely chopped
8 ounces shucked oysters with liquid 227 g
1 (10 ounce) package frozen whole kernel corn,
thawed 280 g
1 teaspoon dried oregano 5 ml
½ cup whipping cream 120 ml

• Combine all ingredients except cream in slow cooker.

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

• When ready to serve, stir in cream. Serves 4.

88
 CHOWDERS

Ham-Vegetable Chowder
A great recipe for leftover ham.

1 medium potato
1 cup diced ham
2 (10 ounce) cans cream of celery soup 2 (280 g)
1 (14 ounce) can chicken broth 396 g
3 cups finely diced ham 710 ml
1 (15 ounce) can whole kernel corn 425 g
2 carrots, sliced
1 onion, coarsely chopped
1 teaspoon dried basil 5 ml
1 teaspoon seasoned salt 5 ml
1 (10 ounce) package frozen broccoli florets 280 g

• Cut potato into 1-inch (2.5 cm) pieces.

• Combine 1 teaspoon (5 ml) pepper and all ingredients

except broccoli florets in large slow cooker.

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

to cooker and cook for additional 1 hour. Serves 4 to 6.

TIP: I f you don’t like black specks in your chowder, use white
pepper instead of black pepper.

89
 CHOWDERS

Crab Chowder
2 small zucchini, thinly sliced
1 sweet red bell pepper, julienned
2 ribs celery, diagonally sliced
1 medium potato, cubed
2 tablespoons butter, melted 30 ml
1 (10 ounce) can chicken broth 280 g
1 teaspoon seasoned salt 5 ml
2 tablespoons cornstarch 30 ml
3 cups milk 710 ml
2 (6 ounce) cans crabmeat, drained 2 (168 g)
1 (3 ounce) package cream cheese, cubed 84 g

• Place zucchini, bell pepper, celery, potato, butter, broth

and seasoned salt in sprayed slow cooker.

• Stir cornstarch into milk, stir and pour into slow cooker.

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

• Turn heat to HIGH, add crabmeat and cream cheese and

stir until cream cheese melts. Serves 4.

90
 CHOWDERS

Country Chicken Chowder

1½ pounds boneless, skinless chicken breast halves .7 kg
2 tablespoons butter 30 ml
2 (10 ounce) cans cream of potato soup 2 (280 g)
1 (14 ounce) can chicken broth 396 g
1 (8 ounce) package frozen whole kernel corn 227 g
1 onion, sliced
2 ribs celery, sliced
1 (10 ounce) package frozen peas and carrots,
thawed 280 g
½ teaspoon dried thyme leaves 2 ml
½ cup half-and-half cream 120 ml

• Cut chicken into 1-inch (2.5 cm) strips.

• In skillet, brown chicken strips in butter and transfer to

large slow cooker.

• Add soup, broth, corn, onion, celery, peas, carrots and

thyme and stir.

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

vegetables are tender.

• Turn off heat, stir in half-and-half cream and set aside for
about 10 minutes before serving. Serves 4 to 6.

91
 CHOWDERS

Corn-Ham Chowder
1 (14 ounce) can chicken broth 396 g
1 cup milk 240 ml
1 (10 ounce) can cream of celery soup 280 g
1 (15 ounce) can cream-style corn 425 g
1 (15 ounce) can whole kernel corn 425 g
½ cup dry potato flakes 120 ml
1 onion, chopped
2 - 3 cups cooked, chopped ham 480 ml
-710 ml

• In 6-quart (6 L) slow cooker, combine broth, milk, soup,

cream-style corn, whole kernel corn, potato flakes, onion
and ham.

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

• When ready to serve, season with a little salt and pepper.

Serves 4 to 6.

92
 CHOWDERS

Chicken Chowder
3 cups cooked, cubed chicken 710 ml
1 (14 ounce) can chicken broth 396 g
2 (10 ounce) cans cream of potato soup 2 (280 g)
1 large onion, chopped
3 ribs celery, sliced diagonally
1 (16 ounce) package frozen whole kernel corn,
thawed .5 kg
²⁄3 cup whipping cream 160 ml

• In 5 to 6-quart (5 L) slow cooker combine chicken,

chicken broth, potato soup, onion, celery, corn and ¾
cup (180 ml) water.

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

• Add whipping cream to slow cooker and heat additional

15 minutes or until thoroughly hot. Serves 4 to 6.

93
 JAMBALAYA

Shrimp and Ham Jambalaya

3 ribs celery, diagonally slice
1 onion, chopped
1 red and 1 green bell pepper, chopped
2 (15 ounce) cans stewed tomatoes 2 (425 g)
2 cups cooked, cubed smoked ham 480 ml
½ teaspoon cayenne pepper 2 ml
1 tablespoon dried parsley flakes 15 ml
2 teaspoons minced garlic 30 ml
1 pound peeled, veined shrimp .5 kg

• Spray slow cooker, combine celery, onion, bell peppers,

tomatoes, ham, cayenne pepper, parsley flakes, garlic and
a little salt and pepper.

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

for 3 to 4 hours.

• Stir in shrimp and cook on LOW 1 hour.

• Serve over hot, cooked rice. Serves 4 to 6.

94
 JAMBALAYA

Shrimp and Sausage Jambalaya

1 pound cooked, smoked sausage links .5 kg
1 onion, chopped
1 green bell pepper, chopped
2 teaspoons minced garlic
1 (28 ounce) can diced tomatoes 794 g)
1 tablespoon parsley flakes 15 ml
½ teaspoon dried thyme leaves 2 ml
1 teaspoon Cajun seasoning 5 ml
¼ teaspoon cayenne pepper 1 ml
1 pound peeled, veined shrimp .5 kg
Hot cooked rice

• Spray slow cooker, combine all ingredients except shrimp

and rice.

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

for 3 to 4 hours.

• Stir in shrimp and cook on LOW for additional

1 hour. Serve over hot, cooked rice. Serves 4 to 6.

95
 JAMBALAYA

Shrimp and Chicken Jambalaya

4 chicken breast halves, cubed
1 (28 ounce) can diced tomatoes 794 g
1 onion, chopped
1 green bell pepper, chopped
1 (14 ounce) can chicken broth 396 g
½ cup dry white wine 120 ml
2 teaspoons dried oregano 10 ml
2 teaspoons Cajun seasoning 10 ml
½ teaspoon cayenne pepper 2 ml
1 pound cooked, peeled, veined shrimp .5 kg
2 cups cooked white rice 480 ml

• Place all ingredients except shrimp and rice in slow

cooker and stir.

• Cover and cook on LOW for 6 to 8 hours.

• Turn heat to HIGH, stir in shrimp and rice and cook

additional 15 to 20 minutes. Serves 4 to 6.

96
Vegetables
 VEGETABLES

Broccoli-Cheese Bake
4 tablespoons (½ stick) butter, melted 60 ml
1 (10 ounce) can cream of mushroom soup 280 g
1 (10 ounce) can cream of onion soup 280 g
1 cup instant rice 240 ml
1 (8 ounce) package cubed Velveeta® cheese 227 g
2 (10 ounce) packages frozen chopped broccoli,
thawed 2 (280 g)

• Combine all ingredients, plus ½ cup (120 ml) water in

sprayed slow cooker and stir well.

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

Serves 4 to 6.

98
 VEGETABLES

Broccoli and Cheese

2 (16 ounce) packages frozen broccoli florets,
thawed 2 (425 g)
2 (15 ounce) cans whole new potatoes, drained 2 (425 g)
2 (10 ounce) cans cream of celery soup 2 (280 g)
½ cup milk 120 ml
1 (8 ounce) package shredded cheddar cheese,
divided 227 g
1½ cups cracker crumbs 360 ml

• Place broccoli on plate, cut off stems and discard.

In slow cooker, combine broccoli and potatoes.

• In saucepan, combine soup and milk, heat just enough to

mix well and pour over broccoli and potatoes.

• Sprinkle half cheese and crumbs over broccoli.

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

• When ready to serve, sprinkle remaining cheese and

crumbs over top. Serves 6 to 8.

99
 VEGETABLES

Savory Broccoli and Cauliflower

1 (16 ounce) package frozen broccoli florets,
thawed .5 kg
1 (16 ounce) package frozen cauliflower florets,
thawed .5 kg
2 (10 ounce) cans nacho cheese soup 2 (280 g)
6 slices bacon, cooked, crumbled

• Place broccoli and cauliflower in sprayed slow cooker.

Sprinkle with a little salt and pepper.

• Spoon soup over top and sprinkle with bacon. Cover

and cook on LOW for 3 to 4 hours.
Serves 6 to 8.

Company Broccoli
1½ pounds fresh broccoli, trimmed well .7 kg
1 (10 ounce) can cream of chicken soup 280 g
½ cup mayonnaise 120 ml
1 (8 ounce) package shredded cheddar cheese 227 g
¼ cup toasted slivered almonds 60 ml

• Place broccoli in sprayed slow cooker.

• Combine chicken soup, mayonnaise, half the cheese and

¼ cup (60 ml) water. Spoon over broccoli.

• Cover and cook on LOW 2 to 3 hours. When ready to

serve, sprinkle remaining cheese over broccoli and top
with toasted almonds. Serves 6 to 8.

100
 VEGETABLES

Sunshine Green Beans

2 (16 ounce) packages frozen whole green beans,
thawed 2 (.5 kg)
2 (10 ounce) cans fiesta nacho cheese soup 2 (280 g)
1 (8 ounce) package seasoning blend onions
and bell peppers 227 g
1 (8 ounce) can sliced water chestnuts, cut in half 227 g
1 teaspoon seasoned salt 5 ml

• Combine all ingredients plus ¼ cup (60 ml) water in

large slow cooker and stir to mix well. Cover and cook
on LOW for 4 to 5 hours. Serves 6 to 8.

Southern Green Beans and Potatoes

6 - 8 medium new potatoes with peels, sliced
5 cups fresh whole green beans, trimmed 1.3 L
2 tablespoons dry, minced onions 30 ml
¼ cup (½ stick) butter, melted 60 ml
1 (10 ounce) can cream of celery soup 280 g
1 (10 ounce) can fiesta nacho cheese soup 280 g

• Place potatoes, green beans and minced onions in

sprayed slow cooker. Pour melted butter over vegetables.

• In saucepan, combine both soups and 1⁄3 cup (80 ml)

water. Heat just enough to be able to mix soups and
pour over vegetables.

• Cover and cook on LOW for 7 to 8 hours.

Serves 6 to 8.

101
 VEGETABLES

Green Beans to Enjoy

2 pounds fresh green beans 1 kg
1 onion, finely chopped
4 thick slices bacon
5 - 6 medium new potatoes
1 teaspoon sugar 5 ml

• Snap and wash green beans, place beans and onion in

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

• Cut bacon in 1-inch (2.5 cm) pieces and fry in skillet

until crisp.

• Remove some of deeper “eyes” in new potatoes and cut

into quarters.

• Add cooked bacon pieces and potatoes to cooker and 1

cup (240 ml) water.

• Add about 1½ teaspoons (7 ml) salt and sugar.

(A touch of sugar always helps fresh vegetables.)

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

Serves 6 to 8.

102
 VEGETABLES

Green Bean Revenge

2 (16 ounce) packages frozen whole green beans,
thawed 2 (425 g)
2 (8 ounce) cans sliced water chestnuts,
drained 2 (227 g)
1 (16 ounce) package cubed jalapeno Velveeta®
cheese 425 g
1 (10 ounce) can tomatoes and green chilies 280 g
4 tablespoons (½ stick) butter, melted 60 ml
1 tablespoon chicken seasoning 15 ml
1½ cups slightly crushed potato chips 360 ml

• In slow cooker, combine green beans, water chestnuts,

cheese, tomatoes and green chilies, melted butter and
seasoning and mix well.

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

serving, cover top with crushed potato chips. Serves 6 to
8.

TIP: I f you would like this to be a one-dish meal, add 2 to 3 cups

(480 ml) cooked, cubed ham.

103
 VEGETABLES

Crunchy Green Beans

2 (16 ounce) packages frozen whole green beans,
thawed 2 (.5 kg)
3 ribs celery, diagonally sliced
1 sweet red bell pepper, julienned
2 (11 ounce) cans sliced water chestnuts, drained 2 (312 g)
1 (10 ounce) can cream of chicken soup 280 g
½ cup slivered almonds 120 ml
1 (3 ounce) can french-fried onion rings 84 g

• In sprayed slow cooker, combine green beans, celery, bell

pepper, water chestnuts, chicken soup and almonds.

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

10 minutes before serving, top with fried onion rings.
Serves 6 to 8.

A Different Bean
3 (15 ounce) cans black beans, rinsed, drained 3 (425 g)
3 (15 ounce) cans great northern beans, rinsed,
drained 3 (425 g)
1 (16 ounce) jar hot, thick-and-chunky salsa .5 kg
½ cup packed brown sugar 120 ml

• Combine black beans, northern beans, salsa and brown

sugar in 5 to 6-quart (5 L) slow cooker.

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

• To include pinto beans in this dish, use only 2 cans black

beans and 1 can pinto beans. Serves 6 to 8.

104
 VEGETABLES

Beans and More Beans

4 thick slices bacon, cooked crisp, crumbled
1 (15 ounce) can kidney beans, drained 425 g
1 (15 ounce) can lima beans with liquid 425 g
1 (15 ounce) can pinto beans with liquid 425 g
1 (15 ounce) can navy beans with liquid 425 g
1 (15 ounce) can pork and beans with liquid 425 g
1 onion, chopped
¾ cup chili sauce 180 ml
1 cup packed brown sugar 240 ml
1 tablespoon Worcestershire sauce 15 ml

• In sprayed slow cooker, combine all ingredients and

mix well.

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

Serves 6 to 8.

Better Butter Beans

2 cups sliced celery 480 ml
2 onions, chopped
1 green bell pepper, julienned
1 (15 ounce) can stewed tomatoes 425 g
¼ cup (½ stick) butter, melted 60 ml
1 tablespoon chicken seasoning 15 ml
3 (15 ounce) cans butter beans, drained 3 (425 g)

• In slow cooker, combine all ingredients and mix well.

• Cover and cook on LOW for to 4 hours. Serves 6 to 8.

TIP: Y
 ou can make this a one-dish dinner, add 2 to 3 cups
(480 ml) cooked, cubed ham.

105
 VEGETABLES

Italian Beans
2 (15 ounce) cans garbanzo beans, drained 2 (425 g)
1 (15 ounce) can red kidney beans, drained 425 g
1 (15 ounce) can cannellini beans, drained 425 g
2 (15 ounce) cans great northern beans, drained 2 (425 g)
1 teaspoon Italian seasoning 5 ml
1 (1 ounce) packet dry onion soup mix 28 g
1 teaspoon minced garlic 5 ml
½ cup beef broth 120 ml

• Combine all ingredients in slow cooker and stir well.

Cover and cook on LOW for 5 to 6 hours or on HIGH
for 2 hours 30 minutes to 3 hours. Serves 6 to 8.

Creamy Limas
2 (16 ounce) packages frozen baby lima beans,
thawed 2 (.5 kg)
1 (10 ounce) can cream of celery 280 g
1 (10 ounce) can cream of onion soup 280 g
1 sweet red bell pepper, cored, seeded, julienned
1 (4 ounce) jar sliced mushrooms, drained 114 g
¼ cup milk 60 ml
1 cup shredded cheddar-colby cheese 240 ml

• Combine lima beans, both soups, bell pepper,

mushrooms and ½ teaspoon (2 ml) salt in saucepan and
heat just enough to mix well. Pour into sprayed 4 or
6-quart (4 L) slow cooker. Stir well.

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

• Just before serving, stir in milk, remove limas to serving

bowl and sprinkle cheese over top. Serves 6 to 8.

106
 VEGETABLES

Chili Frijoles
2 cups dry pinto beans 480 ml
2 onions, finely chopped
2 tablespoons chili powder 30 ml
1 teaspoon minced garlic 5 ml
1 (15 ounce) can tomato sauce 425 g
1½ pounds lean ground beef .7 kg

• Soak beans overnight in water. Drain and transfer beans

to large slow cooker. Add onion, chili powder, garlic,
tomato sauce, 1 tablespoon (15 ml) salt and
8 cups (2 L) water.

• In skillet, brown ground beef, drain and transfer to

cooker.

• Cover, cook on LOW for 8 to 9 hours or until beans are

tender and stir occasionally. Serves 6 to 8.

TIP: I f you forget to soak beans overnight, here’s Plan B. Place

beans in large saucepan and cover with water. Bring to a
boil, turn off heat and let stand 1 hour.

107
 VEGETABLES

Cajun Beans and Rice

1 pound dry black or kidney beans .5 kg
2 onions, chopped
2 teaspoons minced garlic 10 ml
1 tablespoon ground cumin 15 ml
1 (14 ounce) can chicken broth 396 g)
1 cup instant brown rice 240 ml

• Place beans in saucepan, cover with water and soak

overnight.

• In 4 or 5-quart (4 L) slow cooker, combine beans, onion,

garlic, cumin, chicken broth, 2 teaspoons
(10 ml) salt and 2 cups (480 ml) water.

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

• Stir in instant rice, cover and cook additional

20 minutes. Serves 4 to 6.

TIP: I f soaking beans overnight is not an option, place beans

in saucepan and add enough water to cover by 2 inches
(5 cm). Bring to a boil, reduce heat and simmer for 10
minutes. Let stand 1 hour, drain and rinse beans.

108
 VEGETABLES

Cinnamon Carrots
2 (16 ounce) packages baby carrots 2 (.5 kg)
¾ cup packed brown sugar 180 ml
¼ cup honey 60 ml
½ cup orange juice 120 ml
2 tablespoons butter, melted 30 ml
¾ teaspoon ground cinnamon 4 ml

• Place carrots in sprayed 3 to 4-quart (3 L) slow cooker.

• In bowl, combine brown sugar, honey, orange juice,

butter and cinnamon and mix well. Pour over carrots
and mix so sugar-cinnamon mixture coats carrots.

• Cover and cook on LOW for 3 hours 30 minutes to 4

hours and stir twice during cooking time.

• About 20 minutes before serving, transfer carrots with

slotted spoon to serving dish and cover to keep warm.

• Pour liquid from cooker into saucepan; boil for several

minutes until liquid reduces by half. Spoon over carrots
in serving dish. Serves 6 to 8.

109
 VEGETABLES

Krazy Karrots
1 (16 ounce) package baby carrots .5 kg
¼ cup (½ stick) butter, melted 60 ml
²⁄3 cup packed brown sugar 160 ml
1 (1 ounce) packet ranch dressing mix 28g

• In 4-quart (4 L) slow cooker, combine carrots, melted

butter, brown sugar, ranch dressing mix and ¼ cup (60
ml) water and stir well.

• Cover and cook on low for 3 to 4 hours and stir

occasionally. Serves 4.

Squash Combo
1½ pounds small yellow squash .7 kg
1½ pounds zucchini .7 kg
1 teaspoon seasoned salt 5 ml
¼ cup (½ stick) butter, melted 60 ml
½ cup seasoned dried breadcrumbs 120 ml
½ cup shredded cheddar cheese 120 ml

• Cut both yellow squash and zucchini in small pieces.

• Place in sprayed slow cooker and sprinkle with seasoned

salt and pepper.

• Pour melted butter over squash and sprinkle with

breadcrumbs and cheese.

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

Serves 6 to 8.

110
 VEGETABLES

Sunny Yellow Squash

2 pounds medium yellow squash, sliced 1 kg
2 onions, coarsely chopped
3 ribs celery, diagonally sliced
1 green bell pepper, cored, seeded, julienned
1 (8 ounce) package cream cheese, cubed 227 g
1 teaspoon sugar 5 ml
¼ cup (½ stick) butter, melted 60 ml
1 (10 ounce) can cheddar cheese soup 280 g
1½ cups seasoned breadcrumbs 360 ml

• In slow cooker, combine all ingredients, except croutons

and mix well. Add 1 teaspoon (5 ml) each of salt and
pepper.

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

serving, sprinkle top with croutons. Serves 6 to 8.

TIP: I f you don’t like black specks, use white pepper instead of
black pepper.

111
 VEGETABLES

Golden Squash
1 pound yellow squash, thinly sliced .5 kg
1 pound zucchini, thinly sliced .5 kg
3 ribs celery, sliced
1 onion, chopped
1 (10 ounce) can cream of chicken soup 280 g
1 (8 ounce) carton sour cream 227 g
3 tablespoons flour 45 ml
1 (6 ounce) package seasoned stuffing mix 168 g
½ cup (1 stick) butter, melted 120 ml

• In large bowl, combine squash, zucchini, celery, onion

and soup.

• Mix sour cream with flour and stir into vegetables.

Toss stuffing with melted butter and spoon half into
slow cooker.

• Top with vegetables and spoon remaining stuffing

on top.

• Cover and cook on LOW for 5 to 7 hours. Serves 6 to 8.

112
 VEGETABLES

Super Corn
2 (15 ounce) cans whole kernel corn 2 (425 g)
2 (15 ounce) cans creamed corn 2 (425 g)
½ cup (1 stick) butter, melted 120 ml
1 (8 ounce) carton sour cream 227 g
1 (8 ounce) package jalapeno cornbread mix 227 g

• In large bowl, combine all ingredients and mix well.

• Pour into sprayed slow cooker, cover and cook on LOW

for 4 to 5 hours. Serves 6 to 8.

TIP: M
 ake this a one-dish meal by adding 2 to 3 cups (480 ml)
leftover, cubed ham.

Yummy Corn
1 (8 ounce) and 1 (3 ounce) package cream cheese 227 g/84 g
½ cup (1 stick) butter, melted 120 ml
2 (16 ounce) packages frozen whole kernel corn,
thawed 2 (.5 kg)

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

HIGH and add cream cheese and butter.

• Cook just until cheese and butter melt and stir. Add
corn and a little salt and pepper.

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

2 hours. Serves 4 to 6.

113
 VEGETABLES

Creamed Peas and Potatoes

2 pounds small new potatoes with peels, quartered 1 kg
2 (10 ounce) cans fiesta nacho cheese soup 2 (280 g)
½ cup milk 120 ml
1 (16 ounce) package frozen green peas with pearl
onions, thawed .5 kg

• Sprinkle potatoes with a little salt and pepper, place in

sprayed slow cooker and place peas on top.

• In saucepan, combine nacho cheese soup and milk, heat

just enough to mix well and spoon over peas.

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

Serves 6 to 8.

114
 VEGETABLES

Creamed-Cheese Spinach
2 (10 ounce) packages frozen chopped spinach 280 g
1 (16 ounce) carton small curd cottage cheese .5 kg
1½ cups shredded American or cheddar cheese 360 ml
3 eggs, beaten
¼ cup (½ stick) butter, melted 60 ml
¼ cup flour 60 ml

• Drain spinach with paper towels and press out all liquid
with paper towels.

• In mixing bowl, combine all ingredients and mix well.

Spoon into sprayed slow cooker.

• Cover and cook on HIGH for 1 hour, change heat to

LOW and cook additional 3 to 5 hours or until knife
inserted in center comes out clean. Serves 4 to 6.

115
 VEGETABLES

Cheese-Please Spinach
1 (10 ounce) and 1 (16 ounce) package chopped
spinach, thawed, drained 280 g/.5 kg
1 (8 ounce) package cream cheese, cubed, softened 227 g
1 (10 ounce) can cream of chicken soup 280 g
1 egg, beaten
1 (8 ounce) package shredded cheddar cheese 227 g

• Drain spinach with paper towels and press out all liquid.

• In large bowl, combine spinach, cream cheese, chicken

soup, egg and a little salt and pepper. Spoon into
sprayed slow cooker.

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

• Before serving, stir in cheddar cheese. Serves 4 to 6.

Healthy Veggies
1 (16 ounce) package frozen broccoli, cauliflower
and carrots .5 kg
2 medium zucchini, halved lengthwise, sliced
1 (1 ounce) packet ranch dressing mix 28 g
2 tablespoons butter, melted 30 ml

• Place broccoli, cauliflower, carrots and zucchini in

4-quart (4 L) slow cooker.

• Combine ranch dressing mix, melted butter and

½ cup (120 ml) water, spoon over vegetables and stir.

• Cover and cook on LOW for 2 to 3 hours. Serves 4.

116
 VEGETABLES

Harvest-Vegetable Casserole
3 - 4 medium new potatoes with peels, sliced
2 onions, sliced
3 carrots, sliced
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.

117
 VEGETABLES

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.

118
 VEGETABLES

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.

119
 VEGETABLES

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
 VEGETABLES

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.

121
 VEGETABLES

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.

122
 VEGETABLES

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.

123
 VEGETABLES

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.

124
 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.

125
 VEGETABLES

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.

126
 VEGETABLES

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.

127
 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.

128
 VEGETABLES

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.

129
 VEGETABLES

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.

130
 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: M
 ake 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.

131
 VEGETABLES

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 60 ml
½ teaspoon seasoned salt 2 ml

• In sprayed slow cooker, combine all ingredients with 1½

cups (360 ml) water and mix well.

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

132
 VEGETABLES

Cheese-Spaghetti and Spinach

1 (7 ounce) box ready-cut spaghetti 198 g
2 tablespoons butter 30 ml
1 (8 ounce) carton sour cream 227 g
1 cup shredded cheddar cheese 240 ml
1 (8 ounce) package Monterey Jack cheese, divided 227 g
1 (12 ounce) package frozen, chopped spinach,
thawed, very well drained 340 g
1 (6 ounce) can cheddar french-fried onions 168 g

• Cook spaghetti according to package directions, drain

and stir in butter until it melts.

• In large bowl, combine sour cream, cheddar cheese, half

Monterey Jack cheese, spinach and half can onions.

• Fold into spaghetti and spoon into sprayed slow cooker.

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

• When ready to serve, sprinkle remaining Jack cheese and

fried onion rings over top. Serves 4.

133
 VEGETABLES

St. Pat’s Noodles

1 (12 ounce) package medium noodles 340 g
1 cup half-and-half cream 240 ml
1 (10 ounce) package frozen chopped spinach,
thawed 280 g
6 tablespoons (¾ stick) butter, melted 90 ml
2 teaspoons seasoned salt 10 ml
1½ cups shredded cheddar-Monterey Jack cheese 360 ml

• In saucepan, cook noodles according to package

directions and drain.

• Place in 5 to 6-quart (5 L) slow cooker.

Add half-and-half cream, spinach, butter and seasoned
salt and stir until they blend well.

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

• When ready to serve, fold in cheese. Serves 4.

134
chicken
 CHICKEN

Chicken Olé
6 boneless, skinless chicken breast halves
1 (8 ounce) package cream cheese, softened 227g
1 (16 ounce) jar salsa .5 kg
2 teaspoons cumin 10 ml
1 bunch fresh green onions with tops, chopped

• Pound chicken breasts to flatten. In mixing bowl, beat

cream cheese until smooth, add salsa, cumin and onions
and mix gently.

• Place heaping spoonfuls of cream cheese mixture on each

chicken breast and roll. (There will be leftover cream
cheese mixture.)

• Place chicken breast seam side-down in sprayed slow

cooker. Spoon remaining cream cheese mixture over
each chicken roll.

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

Serves 4 to 6.

136
 CHICKEN

Chicken for the Gods

1¾ cups flour 420 ml
Scant 2 tablespoons dry mustard 30 ml
6 boneless, skinless chicken breast halves
2 tablespoons oil 30 ml
1 (10 ounce) can chicken-rice soup 280 g

• Place flour and mustard in shallow bowl and dredge

chicken to coat all sides.

• In skillet, brown chicken breasts in oil. Place all breasts

in 6-quart (6 L) oval slow cooker.

• Pour chicken and rice soup over chicken and add about
¼ cup (60 ml) water.

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

Serves 4 to 6.

Apricot Chicken
6 boneless, skinless chicken breasts halves
1 (12 ounce) jar apricot preserves 340g
1 (8 ounce) bottle Catalina dressing 227 g
1 (1 ounce) packet dry onion soup mix 28 g

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

• Combine apricot preserves, Catalina dressing, onion

soup mix and ¼ cup (60 ml) water and stir well. Cover
chicken breasts with sauce mixture.

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

Serves 4 to 6.

137
 CHICKEN

Artichoke-Chicken Pasta
1½ pounds boneless, skinless chicken breast
tenders .7 kg
1 (15 ounce) can artichoke hearts, quartered 425 g
¾ cup chopped, roasted, red peppers 180 ml
1 (8 ounce) package American cheese, shredded 227 g
1 tablespoon white wine Worcestershire sauce 15 ml
1 (10 ounce) can cream of chicken soup 280 g
1 (8 ounce) package shredded cheddar cheese 227 g
4 cups hot, cooked bow-tie pasta 1L

• In slow cooker, combine chicken tenders, artichoke,

roasted peppers, American cheese, Worcestershire sauce
and soup and mix well.

• Cover and cook on LOW for 6 to 8 hours. About

20 minutes before serving, fold in cheddar cheese, hot
pasta and a little salt and pepper. Serves 4.

Broccoli-Rice Chicken
1¼ cups converted rice 300 ml
2 pounds boneless, skinless chicken breast halves 1 kg
Dried parsley
1 (1.8 ounce) packet cream of broccoli soup mix 70 g
1 (14 ounce) can chicken broth 396 g

• Place rice in lightly sprayed slow cooker. Cut chicken

into slices and put over rice. Sprinkle with parsley and a
little pepper.

• In saucepan, combine soup mix and chicken broth and 1

cup (240 ml) water. Heat just enough to mix well. Pour
over chicken and rice. Cover and cook on LOW for 6 to
8 hours. Serves 4 to 6.

138
 CHICKEN

Bacon-Wrapped Chicken
1 (2.5 ounce) jar dried beef 70 g
6 boneless, skinless chicken breast halves
6 slices bacon
2 (10 ounce) cans golden mushroom soup 2 (280 g)
1 (6 ounce) package parmesan-butter rice, cooked 168 g

• Place dried beef sliced in 5-quart (5 L) slow cooker.

• Roll each chicken breast half in slice of bacon and place

over dried beef.

• In saucepan heat soup and 1⁄3 cup (80 ml) water just
enough to mix well and pour over chicken.

• Cover and cook on LOW for 7 to 8 hours.

• Serve over hot, cooked rice. Serves 4 to 6.

139
 CHICKEN

Broccoli-Cheese Chicken
4 boneless, skinless chicken breast halves
2 tablespoons butter, melted 30 ml
1 (10 ounce) can broccoli-cheese soup 280 g
¼ cup milk 60 ml
1 (10 ounce) package frozen broccoli spears 280 g

• Dry chicken breasts with paper towels and place in

sprayed, oval slow cooker.

• In bowl, combine melted butter, soup and milk and

spoon over chicken. Cover and cook on LOW for
4 to 6 hours.

• Remove cooker lid and place broccoli over chicken.

Cover and cook an additional 1 hour. Serve over hot,
buttered rice. Serves 4.

Cream Cheese Chicken

4 boneless, skinless chicken breast halves
2 tablespoons butter, melted 30 ml
1 (10 ounce) can cream of mushroom soup 280 g
2 tablespoons dried Italian salad dressing 30 ml
½ cup sherry 120 ml
1 (8 ounce) package cream cheese, cubed 227 g

• Wash chicken breasts, dry with paper towels and brush

melted butter over chicken. Place in sprayed, oval slow
cooker and add remaining ingredients.

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

hot, buttered noodles. Serves 4.

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Chicken and Noodles

2 pounds boneless, skinless chicken breast halves 1 kg
¼ cup cornstarch 60 ml
1⁄3 cup soy sauce 80 ml
2 onions, chopped
3 ribs celery, sliced diagonally
1 sweet red bell pepper, julienned
2 (14 ounce) cans mixed Chinese vegetables,
drained 2 (396 g)
¼ cup molasses 60 ml

• Place chicken breasts and 2 cups (480 ml) water in

sprayed slow cooker. Cover and cook on LOW for 3 to
4 hours. At least 1 hour before serving, remove chicken
and cut into bite-size pieces.

• In bowl, combine cornstarch and soy sauce and mix well.

Stir into slow cooker. Add onions, celery, bell pepper,
mixed vegetables and molasses.

• Turn heat to HIGH and cook for 1 to 2 hours.

• Serve over chow mein noodles. Serves 4 to 6.

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Chicken and Pasta

1 (16 ounce) package frozen whole green beans,
thawed .5 kg
1 onion, chopped
1 cup fresh mushroom halves 240 ml
3 boneless, skinless chicken breast halves
1 (15 ounce) can Italian stewed tomatoes 425 g
1 teaspoon chicken bouillon granules 5 ml
1 teaspoon minced garlic 5 ml
1 teaspoon Italian seasoning 5 ml
1 (8 ounce) package fettuccine 227 g
1 (4 ounce) package grated parmesan cheese 114 g

• Place green beans, onion and mushrooms in sprayed

4-quart (4 L) slow cooker.

• Cut chicken into 1-inch (2.5 cm) pieces and place over
vegetables.

• In small bowl, combine stewed tomatoes, chicken

bouillon, garlic and Italian seasoning. Pour over chicken.

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

• Cook fettuccine according to package directions

and drain.

• Serve chicken over fettuccine sprinkled with parmesan

cheese. Serves 4.

TIP: A
 dd ¼ cup (60 ml) butter to make this dish have a
richer taste.

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 CHICKEN

Chicken and Vegetables

4 - 5 boneless, skinless chicken breast halves
2 teaspoons seasoned salt 10 ml
1 (16 ounce) package frozen broccoli,
cauliflower and carrots, thawed .5 kg
1 (10 ounce) can cream of celery soup 280 g
1 (8 ounce) package shredded cheddar- Jack cheese 227 g

• Cut chicken into strips, sprinkle with seasoned salt and

place in sprayed slow cooker.

• In large bowl, combine vegetables, celery soup and half

cheese and mix well. Spoon over chicken breasts.

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

• About 10 minutes before serving, sprinkle remaining

cheese on top of casserole. Serves 4 to 6.

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Chicken Curry over Rice

3 large boneless, skinless chicken breast halves
½ cup chicken broth 120 ml
1 (10 ounce) can cream of chicken soup 227 g
1 onion, coarsely chopped
1 sweet red bell pepper, julienne
¼ cup golden raisins 60 ml
1½ teaspoons curry powder 7 ml
¼ teaspoon ground ginger 1 ml

• Cut chicken into thin strips and place in sprayed

5 to 6-quart (5 L) slow cooker. Combine broth, soup,
onion, bell pepper, raisins, curry powder and ginger and
mix well. Pour over chicken.

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

hot, cooked rice. Serves 4.

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Chicken Delicious
5 - 6 boneless skinless chicken breast halves
1 (16 ounce) package frozen broccoli florets,
thawed .5 kg
1 sweet red bell pepper, julienned
1 (16 ounce) jar parmesan-mozzarella cheese
creation sauce .5 kg
3 tablespoons sherry 45 ml

• In skillet, brown chicken breasts and place in sprayed,

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

• Place broccoli florets on plate, remove much of stem

and discard.

• In bowl combine broccoli florets, bell pepper, cheese

sauce and sherry and mix well. Spoon over chicken
breasts.

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

hot, buttered noodles. Serves 4 to 6.

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Chicken Delight
¾ cup white rice 180 ml
1 (14 ounce) can chicken broth 396 g
1 (1 ounce) package dry onion soup mix 28 g
1 sweet red bell pepper, seeded, chopped
2 (10 ounce) cans cream of celery soup 2 (280 g)
¾ cup white cooking wine 180 ml
4 - 6 boneless skinless chicken breast halves
1 (3 ounce) package fresh parmesan cheese 84 g

• In bowl, combine rice, broth, soup mix, bell pepper,

celery soup, ¾ cup (180 ml) water, wine and several
sprinkles of black pepper and mix well. (Make sure to
mix soup well with liquids.)

• Spray, 6-quart (6 L) oval slow cooker and place chicken

breasts in cooker.

• Pour rice-soup mixture over chicken breasts.

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

• One hour before serving, sprinkle parmesan cheese over

chicken. Serves 4 to 6.

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Chicken Dinner
1 cup rice 240 ml
1 tablespoon chicken seasoning 15 ml
1 (1 ounce) packet dry onion soup mix 28 g
1 green bell pepper, seeded, chopped
1 (4 ounce) jar diced pimentos, drained 113 g
¾ teaspoon dried basil 4 ml
1 (14 ounce) can chicken broth 396 g
1 (10 ounce) can cream of chicken soup 280 g
5 - 6 boneless, skinless chicken breast halves

• In bowl, combine rice, chicken seasoning, onion soup

mix, bell pepper, pimentos, basil, broth, ½ cup (120 ml)
water and chicken soup and mix well.

• Place chicken breasts in sprayed, oval slow cooker and

cover with rice mixture.

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

Serves 4 to 6.

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Chicken Fajitas
2 pounds boneless, skinless chicken breast halves 1 kg
1 onion, thinly sliced
1 sweet red bell pepper, cored, seeded, julienned
1 teaspoon ground cumin 5 ml
1½ teaspoons chili powder 7 ml
1 tablespoon lime juice 15 ml
½ cup chicken broth 120 ml
8 - 10 warm flour tortillas
Guacamole
Sour cream
Lettuce and tomatoes

• Cut chicken into diagonal strips and place in sprayed

slow cooker. Top with onion and bell pepper.

• In bowl, combine cumin, chili powder, lime juice and

chicken broth and pour over chicken and vegetables.

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

• Serve several slices of chicken mixture with sauce into

center of each warm tortilla and fold.

• Serve with guacamole, sour cream, lettuce or tomatoes or

plain. Serves 4 to 6.

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 CHICKEN

Chicken for Supper

5 - 6 boneless, skinless chicken breast halves
6 carrots, cut in 1-inch length 2.5 cm
1 (15 ounce) can cut green beans, drained 425 g
1 (15 ounce) can whole new potatoes, drained 425 g
2 (10 ounce) cans cream of mushroom soup 2 (280 g)
Shredded cheddar cheese

• Wash, dry chicken breasts with paper towels and place in

sprayed, oval slow cooker.

• In bowl, combine, carrots, green beans, potatoes and

mushroom soup and pour over chicken in cooker.

• Cover and cook on LOW for 8 to 10 hours. When ready

to serve, sprinkle cheese over top. Serves 4 to 6.

Chicken-Ready Supper
1 (6 ounce) package stuffing mix 168 g
3 cups cooked, chopped chicken breasts 710 ml
1 (16 ounce) package frozen whole green beans,
thawed .5 kg
2 (12 ounce) jars chicken gravy 2 (340 g)

• Prepare stuffing mix according to package directions and

place in oval slow cooker.

• Follow with layer of chopped chicken or leftover turkey

breasts and place green beans over chicken. Pour chicken
gravy over green beans.

• Cover and cook on LOW for 3 hours 30 minutes to

4 hours. Serves 4 to 6.

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Chicken Marseilles
4 - 5 boneless, skinless chicken breast halves
2 tablespoons butter 30 ml
1 (1.8 ounce) packet leek soup and dip mix 57 g
½ teaspoon dill weed 2 ml
1 cup milk 240 ml
¾ cup sour cream 180 ml
Cooked brown rice

• Place chicken breasts in large, sprayed slow cooker.

• In saucepan, combine butter, leek soup mix, dill weed,

milk and ½ cup (120 ml) water and heat just enough for
butter to melt and ingredients to mix well. Pour over
chicken.

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

• When ready to serve, remove chicken breasts to platter

with hot, cooked brown rice and cover to keep warm.

• Add sour cream to cooker liquid and stir well. Pour

sauce over chicken and rice. Serves 4 to 5.

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 CHICKEN

Chicken Breast Deluxe

4 slices bacon
5 - 6 boneless, skinless chicken breast halves
1 cup sliced celery 240 ml
1 cup sliced red bell pepper 240 ml
1 (10 ounce) can cream of chicken soup 280 g
2 tablespoons white wine or cooking wine 30 ml
6 slices Swiss cheese
2 tablespoons dried parsley 30 ml

• In large skillet, cook bacon, drain, crumble and reserve

drippings. Place chicken in skillet with bacon drippings
and lightly brown on both sides. Transfer chicken to
sprayed, oval slow cooker and place celery and red bell
pepper over chicken.

• In same skillet, combine soup and wine, stir and spoon

over vegetables and chicken. Cover and cook on LOW
for 3 to 4 hours. Top with slices of cheese over each
chicken breast and cook for additional
10 minutes.

• Serve with creamy sauce and sprinkle with crumbled

bacon. Serves 4 to 6.

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 CHICKEN

Chicken Supper
5 boneless, skinless chicken breast halves
1 (16 ounce) jar alfredo sauce .5 kg
1 (16 ounce) package frozen green peas, thawed .5 kg
1½ cups shredded mozzarella cheese 360 ml
Hot buttered noodles

• Cut chicken into strips and place in sprayed slow cooker.

• In bowl, combine alfredo sauce, peas and cheese and mix

well. Spoon over chicken strips.

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

• When ready to serve, spoon over hot, cooked noodles.

Serves 4 to 5.

TIP: I f you want chicken supper in 1 casserole, cook 1

(8 ounce/227 g) package noodles and mix with chicken and
peas. Sprinkle a little extra cheese over top and serve.

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 CHICKEN

Chicken-Supper Ready
6 medium new potatoes with peels, quartered
4 - 5 carrots
4 - 5 boneless, skinless chicken breast halves
1 tablespoon chicken seasoning 15 ml
2 (10 ounce) cans cream of chicken soup 2 (280 g)
¹⁄3 cup white wine or cooking wine 80 ml

• Cut carrots into ½-inch (1.2 cm) pieces. Place potatoes

and carrots in slow cooker.

• Sprinkle chicken breasts with chicken seasoning and

place over vegetables.

• In saucepan heat soups and ¼ cup (60 ml) water just to

mix and pour over chicken and vegetables.

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

4 to 5.

TIP: U
 se 1 (10 ounce/280 g) can chicken soup and
1 (10 ounce/280 g) can mushroom soup for a tasty change.

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 CHICKEN

Chow Mein Chicken

4 boneless, skinless chicken breast halves
2 - 3 cups sliced celery
1 onion, coarsely chopped
¹⁄3 cup soy sauce 80 ml
¼ teaspoon cayenne pepper
1 (14 ounce) can chicken broth 396 g
1 (16 ounce) can bean sprouts, drained .5 kg
1 (8 ounce) can water chestnuts, drained 227 g
1 (6 ounce) can bamboo shoots 168 g
¼ cup flour 60 ml

• Combine chicken, celery, onion, soy sauce, cayenne

pepper and chicken broth in sprayed slow cooker. Cover
and cook on LOW for 3 to 4 hours.

• Add bean sprouts, water chestnuts and bamboo shoots

to chicken. Mix flour and ¼ cup (60 ml) water and stir
into chicken and vegetables. Cook for additional 1 hour.
Serve over chow mein noodles. Serves 4.

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 CHICKEN

Classy Chicken Dinner

1 (6 ounce) box long grain-wild rice 168 g
12 - 15 frozen chicken breast tenderloins, thawed
1 (16 ounce) jar roasted garlic-parmesan
cheese creation .5 kg
1 cup frozen petite green peas, thawed 240 ml

• Pour 2½ cups (600 ml) water, rice and seasoning packet

in sprayed 5-quart (5 L) slow cooker and stir well.

• Spoon in cheese creation and mix well. Place chicken

tenderloins in slow cooker and cover with green peas.

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

Creamy Chicken and Potatoes

4 boneless, skinless chicken breast halves
2 teaspoons chicken seasoning 10 ml
8 - 10 small new potatoes with peels
1 (10 ounce) can cream of chicken soup 280 g
1 (8 ounce) carton sour cream 227 g

• Place chicken breast halves, sprinkled with chicken

seasoning in slow cooker. Arrange new potatoes around
chicken.

• Combine soup, sour cream and good amount of black

pepper. Spoon over chicken breasts.

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

155
 CHICKEN

Creamed Chicken
4 large boneless, skinless chicken breast halves
Lemon juice
1 sweet red bell pepper, chopped
2 ribs celery, sliced diagonally
1 (10 ounce) can cream of chicken soup 280 g
1 (10 ounce) can cream of celery soup 280 g
¹⁄3 cup dry white wine 80 ml
1 (4 ounce) package shredded parmesan cheese 114 g

• Wash and pat chicken dry with paper towels, rub a little
lemon juice over chicken and sprinkle with a little salt
and pepper.

• Place in sprayed slow cooker and top with celery.

• In saucepan, combine soups and wine and heat just

enough to mix thoroughly.

• Pour over chicken breasts and sprinkle with parmesan

cheese.

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

• Serve over hot, buttered rice. Serves 4 to 5.

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 CHICKEN

Creamed Chicken and Vegetables

4 large boneless, skinless chicken breast halves
1 (10 ounce) can cream of chicken soup 280 g
1 (16 ounce) package frozen peas and carrots,
thawed .5 kg
1 (12 ounce) jar chicken gravy 340 g

• Cut chicken in thin slices. Spray 6-quart (6 L) slow

cooker.

• Pour soup and ½ cup (120 ml) water into slow cooker,
mix and add chicken slices.

• Sprinkle a little salt and lots of pepper over chicken and

soup.

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

• Add peas, carrots, chicken gravy and another ½ cup (120

ml) water. Increase heat to HIGH and cook for about 1
hour or until peas and carrots are tender.

• Serve over large, refrigerated buttermilk biscuits or over

Texas toast (thick slices of bread). Serves 4.

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 CHICKEN

Creamy Salsa Chicken

4 - 5 boneless, skinless chicken breast halves
1 (1 ounce) packet dry taco seasoning mix 28 g
1 cup salsa 240 ml
½ cup sour cream 120 ml

• Place chicken breasts in sprayed 5 to 6-quart (5 L) slow

cooker and add ¼ cup (60 ml) water.

• Sprinkle taco seasoning mix over chicken and top with

salsa. Cook on LOW for 5 to 6 hours.

• When ready to serve, remove chicken breasts and place

on platter. Stir sour cream into salsa sauce and spoon
over chicken breasts. Serves 4 to 5.

Delightful Chicken and Veggies

4 - 5 boneless, skinless chicken breast halves
1 (15 ounce) can whole kernel corn, drained 425 g
1 (10 ounce) box frozen green peas, thawed 280 g
1 (16 ounce) jar alfredo sauce .5 kg
1 teaspoon chicken seasoning 5 ml
1 teaspoon minced garlic 5 ml

• Brown chicken breasts in skillet and place in sprayed,

oval slow cooker. Combine corn, peas, alfredo sauce, ¼
cup (60 ml) water, chicken seasoning and minced garlic
and spoon mixture over chicken breasts.

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

hot, cooked pasta. Serves 4 to 5.

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 CHICKEN

Slow Cooker Cordon Bleu

4 boneless, skinless chicken breast halves
4 slices cooked ham
4 slices Swiss cheese, softened
1 (10 ounce) can cream of chicken soup 280 g
¼ cup milk 60 ml

• Place chicken breasts on cutting board and pound until

breast halves are thin.

• Place ham and cheese slices on chicken breasts, roll and

secure with toothpick.

• Arrange chicken rolls in sprayed 4-quart (4 L) slow

cooker.

• Pour chicken soup with milk into saucepan, heat just

enough to mix well and pour over chicken rolls.

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

• Serve over hot, cooked noodles and cover with sauce

from soup. Serves 4.

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 CHICKEN

Delicious Chicken Pasta

1 pound chicken tenders .5 kg
Lemon-herb chicken seasoning
3 tablespoons butter 45 ml
1 onion, coarsely chopped
1 (15 ounce) can diced tomatoes 425 g
1 (10 ounce) can golden mushroom soup 280 g
1 (8 ounce) box angel hair pasta 227 g

• Pat chicken tenders dry with several paper towels and

sprinkle ample amount of chicken seasoning. Melt
butter in large skillet, brown chicken and place in oval
slow cooker. Pour remaining butter and seasonings over
chicken and cover with onion.

• In separate bowl, combine diced tomatoes and

mushroom soup and pour over chicken and onions.
Cover and cook on LOW for 4 to 5 hours. When ready
to serve, cook pasta according to package directions.
Serve chicken and sauce over pasta. Serves 4.

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 CHICKEN

Farmhouse Supper
1 (8 ounce) package medium noodles 227 g
4 - 5 boneless, skinless chicken breast halves
1 (14 ounce) can chicken broth 396 g
2 cups sliced celery 480 ml
2 onions, chopped
1 green bell pepper, seeded, chopped
1 red bell pepper, seeded, chopped
1 (10 ounce) can cream of chicken soup 280 g
1 (10 ounce) can cream of mushroom soup 280 g
1 cup shredded 4-cheese blend 240 ml

• Cook noodles in boiling water until barely tender and

drain well.

• Cut chicken into thin slices and brown lightly in skillet

with a little oil

• Mix noodles, chicken and broth in large, sprayed slow

cooker.

• Make sure noodles separate and coat with broth.

Stir in remaining ingredients.

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

Serves 4 to 5.

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 CHICKEN

Golden Chicken Dinner

6 medium new potatoes with peels, cubed
6 medium carrots, chopped
5 boneless, skinless chicken breast halves
1 tablespoon dried parsley flakes 15 ml
1 teaspoon seasoned salt 5 ml
1 (10 ounce) can golden mushroom soup 280 g
1 (10 ounce) can cream of chicken soup 280 g
4 tablespoons dried mashed potato flakes 60 ml
Water or milk

• Cut chicken into ½-inch (1.2 cm) pieces.

• Place potatoes and carrots in slow cooker and top with

chicken breasts.

• Sprinkle parsley flakes, seasoned salt and ½ teaspoon (2

ml) pepper over chicken. Combine soups and spread
over chicken.

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

• Stir in potato flakes and a little water or milk if necessary

to make gravy and cook additional
30 minutes. Serves 4 to 6.

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 CHICKEN

Hawaiian Chicken
6 boneless, skinless chicken breast halves
1 (15 ounce) can pineapple slices with juice 425 g
¹⁄3 cup packed brown sugar 80 ml
2 tablespoons lemon juice 30 ml
¼ teaspoon ground ginger 1 ml
¼ cup cornstarch 60 ml

• Place chicken breasts in sprayed, oval slow cooker and

sprinkle with a little salt. Place pineapple slices over
chicken.

• In small bowl, combine pineapple juice, brown sugar,

lemon juice, ginger and cornstarch and stir until
cornstarch mixes with liquids. Pour over chicken breasts.

• Cover and cook on LOW for 4 to 5 hours or on HIGH

for 2 hour 30 minutes to 3 hours. Serve over hot,
buttered rice. Serves 4 to 6.

Imperial Chicken
1 (6 ounce) box long grain-wild rice 168 g
1 (16 ounce) jar roasted garlic-parmesan
cheese creation .5 kg
6 boneless, skinless chicken breast halves
1 (16 ounce) box frozen French-style green beans,
thawed .5 kg
½ cup slivered almonds, toasted 120 ml

• Spray, oval slow cooker and pour in 2½ cups (600 ml)

water, rice and seasoning packet and stir well. Spoon in
cheese creation and mix well. Place chicken breasts in
slow cooker and cover with green beans. Cover and cook
on LOW for 3 to 5 hours. When ready to serve, sprinkle
with slivered almonds. Serves 4 to 6.

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 CHICKEN

Here’s the Stuff

5 boneless, skinless chicken breast halves
2 (10 ounce) cans cream of chicken soup 280 g
1 (6 ounce) box chicken stuffing mix 168 g
1 (16 ounce) package frozen green peas, thawed .5 kg

• Place chicken breasts in 6-quart (6 L) slow cooker and

spoon soups over chicken.

• Combine stuffing mix with ingredients on package

directions, include seasoning packet and spoon over
chicken and soup.

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

• Sprinkle drained green peas over top of stuffing. Cover

and cook additional 45 to 50 minutes.
Serves 4 to 5.

TIP: U
 se 1 (10 ounce/280 g) can cream of chicken soup and
1 (10 ounce/280 g) can fiesta nacho soup for a nice
variation.

164
 CHICKEN

Mushroom Chicken
4 boneless, skinless chicken breasts halves
1 (15 ounce) can tomato sauce 425 g
2 (4 ounce) cans sliced mushrooms, drained 2 (114 g)
1 (10 ounce) package frozen seasoning blend
onions and peppers 280 g
2 teaspoons Italian seasoning 10 ml
1 teaspoon minced garlic 5 ml

• In skillet brown chicken breasts and place in oval slow

cooker.

• In bowl combine tomato sauce, mushrooms, onions,

peppers, Italian seasoning, minced garlic and ¼ cup
(60 ml) water and spoon over chicken breasts.

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

Orange Chicken
6 boneless, skinless chicken breast halves
1 (12 ounce) jar orange marmalade 340 g
1 (8 ounce) bottle Russian salad dressing 227 g
1 (1 ounce) packet dry onion soup mix 28 g

• Place chicken breasts in oval slow cooker. Combine

orange marmalade, dressing, soup mix and ¾ cup
(180 ml) water and stir well.

• Spoon mixture over chicken breasts. Cover and cook on

LOW for 4 to 6 hours. Serves 4 to 6.

165
 CHICKEN

Oregano Chicken
½ cup (1 stick) butter, melted 120 ml
1 (1 ounce) packet dry Italian salad dressing 28 g
1 tablespoon lemon juice 15 ml
4 - 5 boneless, skinless chicken breast halves
2 tablespoons dried oregano 30 ml

• In bowl, combine butter, dressing and lemon juice and

mix well. Place chicken breasts in large, sprayed slow
cooker. Spoon butter-lemon juice mixture over chicken.

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

• One hour before serving, baste chicken with pan juices

and sprinkle oregano over chicken. Serves 4 to 6.

Quick-Fix Chicken
4 - 6 boneless, skinless chicken breast halves
1 (8 ounce) carton sour cream 225 g
¼ cup soy sauce 60 ml
2 (10 ounce) cans French onion soup 2 (280 g)

• Wash and dry chicken with paper towels and place in

sprayed, oval slow cooker. Combine sour cream, soy
sauce and onion soup, stir and mix well.

• Cover and cook on LOW for 5 to 6 hours if chicken

breasts are large; 3 to 4 hours if breasts are medium.
Serves 4 to 6.
TIP: S erve chicken and sauce with hot, buttered rice or mashed
potatoes.

166
 CHICKEN

Perfect Chicken Breasts

1 (2.5 ounce) jar dried beef 70 g
6 small boneless, skinless chicken breast halves
6 slices bacon
2 (10 ounce) cans golden mushroom soup 2 (280 g)

• Line bottom of oval slow cooker with slices of dried beef

and overlap some.

• Roll each chicken breast with slice of bacon and secure

with toothpick. Place in slow cooker, overlapping as
little as possible.

• Combine mushroom soup and ½ cup (120 ml) water or

milk and spoon over chicken breasts.

• Cover and cook on LOW for 6 to 8 hours. Serves

4 to 6.

When cooked, you will have a great “gravy” that is

wonderful served over noodles or rice.

Picante Chicken
4 boneless, skinless chicken breast halves
1 green bell pepper, seeded, cut in rings
1 (16 ounce) jar picante sauce .5 kg
¹⁄3 cup packed brown sugar 80 ml
1 tablespoon mustard 15 ml

• Place chicken breasts in slow cooker with bell pepper

rings over top of chicken. Combine picante, brown
sugar and mustard and spoon over top of chicken. Cover
and cook on LOW for 4 to 5 hours. Serves 4.

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 CHICKEN

Russian Chicken
1 (8 ounce) bottle Russian salad dressing 227 g
1 (16 ounce) can whole cranberry sauce .5 kg
1 (1 ounce) packet dry onion soup mix 28 g
4 chicken quarters, skinned

• In bowl, combine salad dressing, cranberry sauce,

½ cup (120 ml) water and soup mix. Stir well to get all
lumps out of soup mix.

• Place 4 chicken pieces in sprayed, 6-quart (6 L) oval

slow cooker and spoon dressing-cranberry mixture over
chicken.

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

and chicken over hot, cooked rice. Serves 4 to 6.

TIP: Use 6 chicken breasts if you don’t want to cut-up a chicken.

So-Good Chicken
4 - 5 boneless, skinless chicken breast halves
1 (10 ounce) can golden mushroom soup 280 g
1 cup white cooking wine 240 ml
1 (8 ounce) carton sour cream 227 g

• Wash, dry chicken breasts with paper towels and sprinkle

a little salt and pepper over each.

• In bowl, whisk together mushroom soup, wine and sour

cream and mix well. Spoon over chicken breasts. Cover
and cook on LOW for 5 to 7 hours. Serves 4 to 6.

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 CHICKEN

Winter Dinner
1 pound chicken tenderloins .5 kg
1 pound Polish sausage .5 kg
2 onions, chopped
1 (31 ounce) can pork and beans with liquid 1 kg
1 (15 ounce) can ranch-style beans, drained 425 g
1 (15 ounce) can great northern beans 425 g
1 (15 ounce) can butter beans, drained 425 g
1 cup ketchup 240 ml
1 cup packed brown sugar 240 ml
1 tablespoon vinegar 15 ml
6 slices bacon, cooked, crumbled

• In skillet, brown chicken slices in a little oil and place in

large, sprayed slow cooker. Add sausage, cut in 1-inch
(2.5 cm) pieces, onions, 4 cans beans, ketchup, brown
sugar and vinegar and stir gently.

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

for 3 hours 30 minutes to 4 hours. When ready to serve,
sprinkle crumbled bacon over top. Serves 4 to 6.

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 CHICKEN

Savory Chicken Fettuccine

2 pounds boneless, skinless chicken thighs, cubed 1 kg
½ teaspoon garlic powder 2 ml
1 sweet red bell pepper, chopped
2 ribs celery, chopped
1 (10 ounce) can cream of celery soup 280 g
1 (10 ounce) can cream of chicken soup 280 g
1 (8 ounce) package cubed Velveeta® cheese 227 g
1 (4 ounce) jar diced pimentos 114 g
1 (16 ounce) package spinach fettuccine .5 kg

• Place cubed chicken pieces in slow cooker. Sprinkle with

garlic powder, ½ teaspoon (2 ml) pepper, bell pepper and
celery. Top with condensed soups.

• Cover and cook on HIGH for 4 to 6 hours or until

chicken juices are clear. Stir in cheese and pimentos.
Cover and cook until cheese melts.

• Cook fettuccine according to package directions and

drain. Place fettuccine in serving bowl and spoon
chicken over fettuccine. Serve hot. Serves 4 to 6.

170
 CHICKEN

Scrumptious Chicken Breasts

There is a lot of delicious sauce.

5 - 6 boneless, skinless chicken breast halves

1 teaspoon chicken seasoning 5 ml
1 (10 ounce) can cream of chicken soup 280 g
1 (10 ounce) can broccoli-cheese soup 280 g
½ cup white cooking wine 120 ml

• Place breast halves, sprinkled with black pepper and

chicken seasoning, in sprayed oval slow cooker.

• In saucepan, combine soups and wine and heat enough

to mix well. Pour over chicken.

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

• Serve chicken and sauce over hot, cooked noodles.

Serves 4 to 6.

TIP: Th
 is is great served with roasted garlic, oven-baked
Italian toast.

TIP: If chicken breasts are very large, cut in half lengthwise.

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 CHICKEN

Smothered Chicken Breasts

4 boneless, skinless chicken breast halves
1 (10 ounce) can French onion soup 280 g
2 teaspoons chicken seasoning 10 ml
1 (4 ounce) jar sliced mushrooms, drained 114 g
1 cup shredded mozzarella cheese 240 ml
Chopped green onions

• In skillet brown each chicken breast and place in sprayed,

oval slow cooker.

• Pour onion soup over chicken and sprinkle black pepper

and chicken seasoning over chicken breasts.

• Place mushrooms and cheese over chicken breasts.

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

chicken a really nice touch when ready to serve, sprinkle
some chopped green onions over each serving. Serves 4.

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 CHICKEN

Southwestern Chicken Pot

6 boneless, skinless chicken breast halves
1 teaspoon ground cumin 5 ml
1 teaspoon chili powder 5 ml
1 (10 ounce) can cream of chicken soup 280 g
1 (10 ounce) can fiesta nacho cheese soup 280 g
1 cup salsa 240 ml

• In sprayed, oval slow cooker, place chicken breasts

sprinkled with cumin, chili powder and a little salt
and pepper.

• In saucepan, combine soups and salsa. Heat just

enough to mix and pour over chicken breasts. Cover and
cook on LOW for 6 to 7 hours. Serve over hot, cooked
rice with warmed, flour tortillas spread with butter.
Serves 4 to 6.

Sweet-and-Sour Chicken
6 boneless, skinless chicken breast halves
Oil
1 (1 ounce) packet dry onion soup mix 28 g
1 (6 ounce) can frozen orange juice concentrate,
thawed 168 g

• In skillet, brown chicken breasts in little oil and place in

large, sprayed slow cooker.

• In bowl, combine onion soup mix, orange juice

concentrate and ½ cup (120 ml) water and pour over
chicken. Cover and cook on LOW for 3 to 5 hours.
Serves 4 to 6.

173
 CHICKEN

Sunday Chicken
4 large boneless, skinless chicken breast halves
Chicken seasoning
4 slices American cheese
1 (10 ounce) can cream of celery soup 280 g
½ cup sour cream 120 ml
1 (6 ounce) box chicken stuffing mix 168 g
½ cup (1 stick) butter, melted 120 ml

• Wash and dry chicken breasts with paper towels and

place in sprayed, oval slow cooker. Sprinkle each breast
with chicken seasoning.

• Place slice of cheese over each chicken breast.

• Combine celery soup and sour cream, mix well and

spoon over chicken and cheese.

• Sprinkle chicken stuffing mix over top of cheese. Drizzle

melted butter over stuffing mix.

• Cover and cook on LOW for 5 to 6 hours. Serves 4.

174
 CHICKEN

Tasty Chicken-Rice and Veggies

4 boneless, skinless chicken breast halves
2 (10 ounce) jars sweet-and-sour sauce 2(280 g)
1 (16 ounce) package frozen broccoli, cauliflower and carrots,
thawed .5 kg
1 (10 ounce) package frozen baby peas, thawed 280 g
2 cups sliced celery 480ml
1 (6 ounce) package parmesan-butter mix 168 g
¹⁄3 cup toasted, slivered almonds 80ml

• Cut cchicken in 1-inch (2.5cm) strips.

• Combine pieces, sweet-and-sour sauce and all vegetables

in sprayed 6-quart (6L) slow cooker.

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

• When ready to serve, cook parmesan-butter rice

according to directions on package and fold in almonds

• Serve chicken and vegetables over hot, cooked rice.

Serves 4.

175
 CHICKEN

Honey-Baked Chicken
2 small fryer chickens, quartered
½ cup (1 stick) butter, melted 120 ml
²⁄3 cup honey 160 ml
¼ cup dijon-style mustard 60 ml
1 teaspoon curry powder 5 ml

• Place chicken pieces in large slow cooker, skin-side up

and sprinkle a little salt over chicken.

• In bowl, combine butter, honey, mustard and curry

powder and mix well.

• Pour butter-mustard mixture over chicken quarters.

• Cover and cook on LOW for 6 to 8 hours. Baste chicken

once during cooking. Serves 6 to 8.

Tangy Chicken
1 large fryer chicken, quartered
2 tablespoons butter 30 ml
½ cup Heinz 57® sauce 120 ml
1 (15 ounce) can stewed tomatoes 425 g

• Wash, dry chicken quarters with paper towels and place

in large slow cooker.

• In saucepan, combine butter, 57 sauce and stewed

tomatoes. Heat just until butter melts and ingredients
mix well. Pour over chicken.

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

Serves 4 to 6.

176
 CHICKEN

Chicken with Orange Sauce

1 whole chicken, quartered
½ cup plus 2 tablespoons flour 120 ml/
30 ml
½ teaspoon ground nutmeg 2 ml
½ teaspoon cinnamon 2 ml
2 large sweet potatoes, peeled, sliced
1 (8 ounce) can pineapple chunks with juice 227 g
1 (10 ounce) can cream of chicken soup 280 g
²⁄3 cup orange juice 160 ml

• Wash and dry chicken quarters with paper towels. In

bowl combine ½ cup (120 ml) flour, nutmeg and
cinnamon and coat chicken. Place sweet potatoes and
pineapple in large, sprayed slow cooker. Arrange chicken
on top.

• In bowl, combine chicken soup, orange juice and

remaining flour and pour over chicken.

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

for 3 to 4 hours.

• Serve over hot, buttered rice. Serves 4 to 6.

177
 CHICKEN

Tasty Chicken and Veggies

1 (2½ - 3 pound) whole chicken, quartered 1.2 kg
1 (16 ounce) package baby carrots .5 kg
4 potatoes, peeled, sliced
3 ribs celery, sliced
1 onion, peeled, sliced
1 cup Italian salad dressing 240 ml
²⁄3 cup chicken broth 160 ml

• Rinse, dry and place chicken quarters in sprayed

6-quart (6 L) slow cooker with carrots, potatoes, celery
and onion.

• Pour salad dressing and chicken broth over chicken and

vegetables. Cover and cook on LOW for 6 to 8 hours.
Serves 4 to 6.

TIP: When serving, garnish with sprigs of fresh parsley.

“Baked” Chicken
1 cup white rice 240 mL
2 (10 ounce) cans cream of chicken soup 2 (280 g)
1 (14 ounce) can chicken broth 1 (396 g)
1(1.2 ounce) packet dry onion soup mix 1 (28 g)
1 chicken, quartered packet

• Place rice in 5 to 6-quart (6 L) oval slow cooker.

• In saucepan, combine chicken soup, broth, 2 soup cans

water (500 mL) and onion soup mix and mix well. Heat
just enough to mix ingredients.

• Spoon half over rice and place 4 chicken quarters in slow

cooker. Spoon remaining soup mixture over chicken.
Cover and cook on LOW for 5 to 6 hours.
Serves 4 to 6.

178
 CHICKEN

Saffron Rice and Chicken

1 fryer-broiler chicken, quartered
½ teaspoon garlic powder 2 ml
1 (14 ounce) can chicken broth 396 g
1 onion, chopped
1 green and 1 yellow bell pepper, cored, seeded,
quartered
1 (4 ounce) jar pimentos, drained 114 g
¹⁄3 cup prepared bacon bits 80 ml
2 tablespoons butter, melted 30 ml
1 (5 ounce) package saffron yellow rice mix 143 g

• Sprinkle chicken with garlic powder and a little salt and

pepper.

• In skillet, brown chicken quarters in little oil. Place

chicken in sprayed, oval slow cooker and pour broth in
slow cooker.

• Combine, onion, bell peppers, pimentos and bacon bits

and spoon over chicken quarters.

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

• Carefully remove chicken quarters from cooker, stir in

rice mix and butter and return chicken to cooker.

• Cover and cook 1 hour or until rice is tender.

Serves 4 to 6.

179
 CHICKEN

Lemon Chicken
1 (2½ - 3 pound) chicken, quartered 1.2 kg
1 teaspoon dried oregano 5 ml
2 teaspoons minced garlic 10 ml
2 tablespoons butter 30 ml
¼ cup lemon juice 60 ml

• Season chicken quarters with salt, pepper and oregano

and rub garlic on chicken.

• In skillet, brown chicken quarters on all sides in butter

and transfer to sprayed, oval slow cooker.

• Add 1⁄3 cup (80 ml) water to skillet, scrape bottom and
pour over chicken.

• Cover and cook on LOW for 6 to 8 hours.

• At last hour of cooking, pour lemon juice over chicken,

finish cooking. Serves 4 to 6.

180
 CHICKEN

Chicken Coq Vin

1 large fryer chicken, quartered, skinned
Oil
10 - 12 small white onions, peeled
½ pound whole mushrooms 227 g
1 teaspoon minced garlic 5 ml
½ teaspoon dried thyme leaves 2 ml
10 - 12 small new potatoes with peels
1 (10 ounce) can chicken broth 280 g
1 cup burgundy wine 240 ml
6 bacon slices, cooked, crumbled

• In skillet, brown chicken quarters on both sides and set

aside.

• Place white onions, whole mushrooms, garlic and thyme

in sprayed, oval slow cooker.

• Add chicken quarters, potatoes, chicken broth and a little

salt and pepper.

• Cover and cook on LOW for 8 to 10 hours or on HIGH

for 3 to 4 hours.

• During last hour, turn heat to HIGH, add wine and

continue cooking.

• Sprinkle crumbled bacon over chicken before serving.

Serves 4 to 6.

181
 CHICKEN

Chicken Cacciatore
2 onions, thinly sliced
1 (2½ - 3) pound fryer chicken, quartered 1.2 kg
2 (6 ounce) cans tomato paste 2 (168 g)
1 (4 ounce) can sliced mushrooms 114 g
1½ teaspoons minced garlic 7 ml
½ teaspoon dried basil 2 ml
2 teaspoons oregano leaves 10 ml
²⁄3 cup dry white wine 160 ml

• Place sliced onions in sprayed, oval slow cooker.

Wash, dry chicken quarters with paper towels and place
in slow cooker.

• In bowl, combine tomato paste, mushrooms, garlic, basil,

oregano and wine and pour over chicken quarters. Cover
and cook on LOW for 7 to 8 hours or on HIGH for 4
hours. Serves 4 to 6.

Taco Chicken
3 cups cooked, chopped chicken 710 ml
1 (1 ounce) packet taco seasoning 28 g
1 cup white rice 240 ml
2 cups chopped celery 480 ml
1 green bell pepper, seeded, chopped
2 (15 ounce) cans Mexican stewed tomatoes 2 (425 g)

• Combine chicken, taco seasoning, rice, celery, bell

pepper and stewed tomatoes and mix well. Pour into
5-quart (5 L) slow cooker. Cover and cook on LOW for
4 to 5 hours. Serves 4 to 6.

TIP: This is a great recipe for leftover chicken.

182
 CHICKEN

Monterey Bake
6 (6 inch) corn tortillas 6 (15 cm)
3 cups leftover cubed chicken 710 ml
1 (10 ounce) package frozen whole kernel corn 280 g
1 (15 ounce) can pinto beans with liquid 425 g
1 (16 ounce) hot jar salsa .5 kg
¼ cup sour cream 60 ml
1 tablespoon flour 15 ml
3 tablespoons snipped fresh cilantro 45 ml
1 (8 ounce) package shredded 4-cheese blend 227 g

• Cut tortillas into 6 wedges. In sprayed slow cooker, place

half of tortillas wedges.

• Place remaining wedges on baking pan, bake about 10

minutes at 250° (121° C) and set aside.

• Layer chicken, corn and beans over tortillas in cooker.

• In bowl combine salsa, sour cream, flour and cilantro

and pour over corn and beans.

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

• When ready to serve, place baked tortillas wedges on top

of each serving. Serves 4 to 6.

183
 CHICKEN

Chicken and Stuffing

1 (10 ounce) can cream of chicken soup 280 g
2 stalks celery, sliced
½ cup (1 stick) butter, melted 120 ml
3 cups cooked, cubed chicken 710 ml
1 (16 ounce) package frozen broccoli, corn and
red peppers .5 kg
1 (8 ounce) box cornbread stuffing mix 227 g

• In large mixing bowl, combine chicken soup, celery,

butter, chicken, vegetables, stuffing mix and 1⁄3 cup (80
ml) water. Mix well and transfer to 5 or 6-quart (5 L)
slow cooker.

• Cover and cook on LOW for 5 to 6 hours. Serves 4 to 6.

TIP: This is a great recipe for leftover chicken.

Chicken and Everything Good

2 (10 ounce) cans cream of chicken soup 2 (280 g)
¹⁄3 cup (²⁄3 stick) butter, melted 80 ml
3 cups cooked, cubed chicken 710 ml
1 (16 ounce) package frozen broccoli, corn and
red peppers .5 kg
1 (10 ounce) package frozen green peas 280 g
1 (8 ounce) package cornbread stuffing mix 227 g

• Spray, large slow cooker. In mixing bowl, combine soup,

melted butter and 1⁄3 cup (80 ml) water and mix well.
Add chicken, vegetables and stuffing mix and stir well.
Spoon mixture into cooker. Cover and cook on LOW
for 5 to 6 hours or on HIGH for 2 hours 30 minutes to
3 hours.
Serves 4 to 6.

184
 CHICKEN

Chicken Alfredo
1½ pounds boneless, skinless chicken thighs, cut
into strips .7 kg
2 ribs celery, sliced diagonally
1 sweet red bell pepper, cored, seeded, julienned
1 (16 ounce) jar alfredo sauce .5 kg
3 cups fresh broccoli florets 710 ml
1 (8 ounce) package fettuccine or linguine 227 g
1 (4 ounce) package shredded parmesan cheese 114 g

• Cut chicken into strips.

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

celery and bell pepper.

• Pour alfredo sauce evenly over vegetables.

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

• About 30 minutes before serving, turn heat to HIGH

and add broccoli florets to chicken-alfredo mixture.

• Cover and cook additional 30 minutes.

• Cook pasta according to package directions and drain.

• Just before serving pour pasta into cooker, mix and

sprinkle parmesan cheese on top. Serves 4 to 6.

185
 CHICKEN

Sweet and Spicy Chicken

2 pounds chicken thighs 1 kg
¾ cup chili sauce 180 ml
¾ cup packed brown sugar 180 ml
1 (1 ounce) packet dry onion soup mix 28 g
⅛ teaspoon cayenne pepper .5 ml

• Spray 5-quart (5 L) slow cooker and arrange chicken

pieces in bottom of cooker. Combine chili sauce, brown
sugar, dry onion soup mix, cayenne pepper and ¼ cup
(60 ml) water and spoon over chicken.

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

hot, cooked rice. Serves 4 to 6.

Maple-Plum Glazed Turkey Breast

1 cup red plum jam 240 ml
1 cup maple syrup 240 ml
1 teaspoon dry mustard 5 ml
¼ cup lemon juice 60 ml
1 (3 - 5 pound) bone-in turkey breast 1.3 kg

• In saucepan, combine jam, syrup, mustard and lemon

juice. Bring to a boil, turn heat down and simmer about
20 minutes or until slightly thick. Reserve 1 cup (240
ml).

• Place turkey breast in slow cooker and pour remaining

glaze over turkey. Cover and cook on LOW for 5 to 7
hours.

• When ready to serve, slice turkey and serve with heated,

reserved glaze. Serves 6 to 8.

186
 CHICKEN

Southern Chicken
1 cup half-and-half cream 240 ml
1 tablespoon flour 15 ml
1 (1 ounce) packet chicken gravy mix 28 g
1 pound boneless, skinless chicken thighs .5 kg
1 (16 ounce) package frozen stew vegetables,
thawed .5 kg
1 (4 ounce) jar sliced mushrooms, drained 114 g
1 (10 ounce) package frozen green peas, thawed 280 g
1½ cups biscuit baking mix 360 ml
1 bunch fresh green onions, chopped
½ cup milk 120 ml

• In bowl, combine cream, flour, gravy mix and 1 cup

(240 ml) water, stir until smooth and pour in large slow
cooker.

• Cut chicken into 1-inch (2.5 cm) pieces and stir in

vegetables and mushrooms.

• Cover and cook on LOW for 4 to 6 hours or until

chicken is tender and sauce thickens. Stir in peas.

• In bowl, combine baking mix, onions and milk and mix

well.

• Drop dough by tablespoonfuls onto chicken mixture.

• Change heat to HIGH, cover and cook additional

50 to 60 minutes. Serves 4 to 6.

187
 CHICKEN

Italian Chicken
1 small head cabbage
1 onion
1 (4 ounce) jar sliced mushrooms, drained 114 g
1 medium zucchini, sliced
1 sweet red bell pepper, cored, seeded, julienned
1 teaspoon Italian seasoning 5 ml
1½ pounds boneless, skinless chicken thighs .7 kg
2 (15 ounce) cans Italian stewed tomatoes 2 (425 g)
1 teaspoon minced garlic 5 ml

• Spray 6-quart slow cooker.

• Cut cabbage into wedges, slice onions and separate into

rings.

• Make layers of cabbage, mushrooms, onion, zucchini and

bell pepper in cooker.

• Sprinkle Italian seasoning over vegetables.

Place chicken thighs on top of vegetables.

• Mix garlic with tomatoes and pour over chicken.

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

Serves 4 to 6.

TIP: W
 hen serving, sprinkle a little parmesan cheese over each
serving.

188
 CHICKEN

Asparagus-Cheese Chicken
8 - 10 boneless, skinless chicken thighs
2 tablespoons butter 30 ml
1 (10 ounce) can cream of celery soup 280 g
1 (10 ounce) can cheddar cheese soup 280 g
¹⁄3 cup milk 80 ml
1 (16 ounce) package frozen asparagus cuts .5 kg

• Place chicken thighs in sprayed 5-quart (5 L) slow

cooker.

• In saucepan, combine butter, celery soup, cheddar cheese

soup and milk. Heat just enough for butter to melt and
mix well. Pour over chicken thighs.

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

cover and place asparagus cuts over chicken and cook
additional 1 hour. Serves 4 to 6.

Arroz Con Pollo

3 pounds chicken thighs
2 (15 ounce) cans Italian stewed tomatoes 2 (425 g)
1 (16 ounce) package frozen green peas, thawed .5 kg
2 cups long grain rice 480 ml
1 (.28 ounce) packet yellow rice seasoning mix 8g
2 (14 ounce) cans chicken broth 2 (396 g)
1 heaping teaspoon minced garlic 5 ml
1 teaspoon dried oregano 5 ml

• In large, sprayed slow cooker, combine all ingredients

plus ¾ cup (180 ml) water and stir well.

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

for 3 hours 30 minutes to 4 hours. Serves 6 to 8.

189
 CHICKEN

Turkey Bake
1½ pounds turkey tenderloins .7 kg
1 (6 ounce) package Oriental rice and vermicelli 168 g
1 (10 ounce) package frozen green peas, thawed 280 g
1 cup sliced celery 240 ml
¼ cup (½ stick) butter, melted 60 ml
1 (14 ounce) can chicken broth 396 g
1½ cups fresh broccoli florets 360 ml

• Cut tenderloins into strips. In non-stick skillet, saute

turkey strips until it is no longer pink.

• In large slow cooker, combine turkey strips, rice-

vermicelli mix plus seasoning packet, peas, celery, butter,
chicken broth and 1 cup (240 ml) water and mix well.

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

to HIGH setting, add broccoli and cook additional 20
minutes. Serves 4 to 6.

190
 CHICKEN

Turkey Cassoulet
2 cups cooked, cubed turkey 480 ml
1 (8 ounce) package smoked turkey sausage 227 g
3 carrots, sliced
1 onion, halved, sliced
1 (15 ounce) can navy bean 425 g
1 (15 ounce) can white lima beans 425 g
1 (8 ounce) can tomato sauce 227 g
1 teaspoon dried thyme 5 ml
¼ teaspoon ground allspice 1 ml

• Cut turkey sausage in ½-inch (1.2 cm) pieces.

• Combine all ingredients in sprayed slow cooker.

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

TIP: This is a great recipe for leftover turkey

Tangy Chicken Legs

12 - 15 chicken legs
¹⁄3 cup soy sauce 80 ml
²⁄3 cup packed brown sugar 160 ml
Scant ¹⁄8 teaspoon ground ginger .5 ml

• Place chicken legs in sprayed 5-quart (5 L) slow cooker.

• Combine soy sauce, brown sugar, ¼ cup (60 ml) water

and ginger and spoon over chicken legs.

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

191
 CHICKEN

Turkey Loaf
2 pounds ground turkey 1 kg
1 onion, very finely chopped
½ sweet red bell pepper, very finely chopped
2 teaspoons minced garlic 10 ml
½ cup chili sauce 120 ml
2 large eggs, beaten
¾ cup Italian seasoned breadcrumbs 180 ml

• Make foil handles by cutting 3 (3 x 18-inch/8 x 45 cm)

strips of heavy foil; place in bottom of slow cooker in
crisscross strips (resembles spokes on wheel) up and
over sides.

• In large bowl, combine all ingredients plus

1 teaspoon (5 ml) salt and ½ teaspoon (2 ml) pepper and
mix well.

• Shape into round loaf and place on top foil. Fold

extended strips over food. When finished cooking, lift
food out by handles.

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

4 to 6.

192
 CHICKEN

Turkey Spaghetti
2 pounds ground turkey 1 kg
2 (10 ounce) cans tomato-bisque soup 2 (280 g)
1 (14 ounce) can chicken broth 396 g
2 (7 ounce) boxes ready-cut spaghetti, cooked,
drained 2 (198 g)
1 (15 ounce) can whole kernel corn, drained 425 g
1 (4 ounce) can sliced mushrooms, drained 114 g
¼ cup ketchup 60 ml

• In non-stick skillet, cook ground turkey and season with

a little salt and pepper. Place cooked turkey in
5 to 6-quart (5 L) slow cooker. Add in soups, spaghetti,
corn and mushrooms and stir to blend.

• Cover and cook on LOW for 5 to 7 hours or on HIGH

for 3 hours. Serves 4 to 6.

Colorful Rice and Turkey

1 (10 ounce) can cream of mushroom 280 g
1 (10 ounce) can cream of chicken soup 280 g
2 cups white rice 480 ml
3 ribs celery, sliced diagonally
1 (16 ounce) package frozen Oriental vegetable mix .5 kg
3 cups cooked, cubed turkey (or chicken) 710 ml
1 teaspoon poultry seasoning 5 ml
2 (14 ounce) cans chicken broth 2 (396 g)

• Pour mushroom soup and chicken soup in saucepan and

add 1 soup can water. Heat just enough to mix well and
pour into sprayed 5 to 6-quart (5 L) slow cooker.

• Add all other ingredients and mix. Cover and cook on

LOW for 5 to 6 hours. Serves 4 to 6.

193
 CHICKEN

Sausage and Rice

1 pound turkey sausage .5 kg
1 (6 ounce) box flavored rice mix 168 g
2 (14 ounce) cans chicken broth 2 (396 g)
2 cups sliced celery 480 ml
1 sweet red bell pepper, cored, seeded, julienned
1 (15 ounce) can cut green beans, drained 425 g
¹⁄3 cup slivered almonds, toasted 80 ml

• Break up turkey sausage and brown in skillet.

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

• Add rice, 1 cup (240 ml) water, chicken broth, celery,

bell pepper and green beans and stir to mix.

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

• When ready to serve, sprinkle almonds over top.

Serves 4.

194
Beef
 BEEF

Savory Steak
Great sauce with mashed potatoes

1½ pounds lean round steak .7 kg

1 onion, halved, sliced
2 (10 ounce) cans golden mushroom soup 2 (280 g)
1½ cups hot, thick-and-chunky salsa 360 ml

• Trim fat from steak and cut into serving-size pieces.

• Sprinkle with 1 teaspoon (5 ml) pepper and place in

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

• Place onion slices over steak.

• Combine mushroom soup and salsa and mix well.

Spoon over steak and onions.

• Cover and cook on LOW for 7 to 8 hours.

Serves 4 to 6.

196
 BEEF

Pepper Steak
1½ pounds round steak .7 kg
¼ cup soy sauce 60 ml
1 onion, sliced
1 teaspoon minced garlic 5 ml
1 teaspoon sugar 5 ml
¼ teaspoon ground ginger 1 ml
1 (15 ounce) can stewed tomatoes 425 g
2 green bell peppers, cored, seeded, julienned
1 teaspoon beef bouillon granules 5 ml
1 tablespoon cornstarch 15 ml

• Slice beef in strips, brown in skillet with a little oil and

place in oval slow cooker.

• Combine soy sauce, onion, garlic, sugar and ginger in

bowl and pour over beef.

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

• Add tomatoes, green peppers and bouillon and cook

1 hour more.

• Combine cornstarch and ¼ cup water (60 ml) in cup

and stir into cooker. Continue cooking until liquid
thickens.

• Serve over hot, buttered rice or noodles. Serves 4 to 6.

197
 BEEF

Swiss Steak
1 - 1½ pounds boneless, round steak .5 kg
½ teaspoon seasoned salt 2 ml
½ teaspoon seasoned pepper 2 ml
8 - 10 medium new potatoes with peels, halved
1 cup baby carrots 240 ml
1 onion, sliced
1 (15 ounce) can stewed tomatoes 425 g
1 (12 ounce) jar beef gravy 340 g

• Cut steak in 6 to 8 serving-size pieces, season with

seasoned salt and pepper and brown in non-stick skillet.

• Layer steak pieces, potatoes, carrots and onion in slow

cooker.

• In bowl, combine tomatoes and beef gravy and spoon

over vegetables.

• Cover and cook on LOW for 7 to 8 hours.

Serves 4 to 6.

198
 BEEF

Spicy Swiss Steak

1½ pounds boneless, beef round steak .7 kg
4 ounces spicy bratwurst 114 g
2 small onions
2 tablespoons quick-cooking tapioca 30 ml
1 teaspoon dried thyme 5 ml
2 (15 ounce) cans Mexican stewed tomatoes 2 (425 g)

• Trim fat from steak and cut into 4 serving-size pieces.

• In skillet, brown steak and bratwurst. Drain and place in

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

• Slice onions and separate into rings.

• Cover meat with onions and sprinkle with tapioca,

thyme, a little salt and pepper. Pour stewed tomatoes
over onion and seasonings.

• Cover and cook on LOW for 5 to 8 hours.

• Serve over hot, cooked noodles. Serves 4 to 6.

199
 BEEF

Stroganoff
2 pounds beef round steak 1 kg
¾ cup flour, divided 180 ml
½ teaspoon mustard 2 ml
2 onions, thinly sliced
½ pound fresh mushrooms, sliced 227 g
1 (10 ounce) can beef broth 280 g
¼ cup dry white wine or cooking wine 60 ml
1 (8 ounce) carton sour cream 227 g

• Trim excess fat from steak and cut into 3-inch (8 cm)
strips about ½-inch (1.2 cm) wide. In bowl, combine ½
cup (120 ml) flour, mustard and a little salt and pepper
and toss with steak strips.

• Place strips in sprayed, oval slow cooker.

• Cover with onions and mushrooms. Add beef broth and

wine. Cover and cook on LOW for 8 to 10 hours.

• Just before serving, combine sour cream and ¼ cup (60

ml) flour in bowl.

• Stir into cooker and cook additional 10 to 15 minutes or

until stroganoff thickens slightly. Serves 4 to 6.

200
 BEEF

Teriyaki Steak
1½ - 2 pounds flank steak .7 kg
1 (15 ounce) can sliced pineapple with juice 425 g
1 tablespoon white wine Worcestershire sauce 15 ml
¹⁄3 cup packed brown sugar 80 ml
3 tablespoons soy sauce 45 ml
½ teaspoon ground ginger 2 ml
1 (14 ounce) can chicken broth 396 g
1 cup long grain converted rice 240 ml

• Roll flank steak, tie and cut into 7 to 8 individual steaks.

• In bowl large enough for marinade to cover individual

steaks, combine ½ cup (120 ml) pineapple juice,
Worcestershire, sugar, soy sauce and ginger.

• Add steak rolls and marinate for 1 hour in sauce.

• Pour chicken broth into sprayed slow cooker.

• Add rice and ¾ cup (180 ml) water. Place steaks over rice
and broth.

• Cover and cook on LOW for 8 to 10 hours.

Serves 4 to 6.

201
 BEEF

Mushroom-Round Steak
1½ - 2 pounds round steak .7 kg
1 (1 ounce) packet dry onion soup mix 28 g
½ cup dry red wine 120 ml
1 (8 ounce) carton fresh mushrooms, sliced 227 g
1 (10 ounce) can French onion soup 280 g

• Cut round steak in serving-size pieces and place in

sprayed, oval slow cooker.

• Combine soup mix, red wine, mushrooms, French onion

soup and ½ cup (120 ml) water; spoon over steak pieces.

• Cover and cook on LOW for 7 to 8 hours.

Serves 4 to 6.

O’Brian’s Hash
3 cups cooked, cubed beef roast 710 ml
1 (28 ounce) package frozen hashbrowns with
onions and peppers, thawed 794 g
1 (16 ounce) jar salsa .5 kg
1 tablespoon beef seasoning 15 ml
1 cup shredded cheddar-Jack cheese 240 ml

• Place beef in large, sprayed slow cooker.

• Brown potatoes in little oil in large skillet. Stir in salsa

and beef seasoning and transfer to slow cooker.

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

• When ready to serve, sprinkle cheese over top. Serves 4.

202
 BEEF

Italian Steak
1 pound round steak, cubed .5 kg
2 cups fresh mushroom halves 480 ml
1 (15 ounce) can Italian stewed tomatoes 425 g
1 (10 ounce) can beef broth 280 g
½ cup red wine 120 ml
2 teaspoons Italian seasoning 10 ml
3 tablespoons quick-cooking tapioca 45 ml

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

• Combine mushrooms, tomatoes, beef broth, wine,

Italian seasoning, tapioca and a little salt and pepper.
Pour over steak.

• Cover and cook on LOW for 8 to 10 hours.

• Serve over hot, buttered linguine. Serves 4.

203
 BEEF

Beefy Onion Supper

1 - 1½ pounds round steak .5 kg
1 onion
2 cups fresh sliced mushrooms 480 ml
1 (10 ounce) can French onion soup 280 g
1 (6 ounce) package herb stuffing mix 168 g
½ cup (1 stick) butter, melted 120 ml

• Cut beef into 5 to 6 serving-size pieces.

• Slice onion and separate into rings.

• In oval slow cooker, place steak pieces and top with

mushrooms and onions.

• Pour soup over ingredients in cooker.

• Cover and cook on LOW for 7 to 9 hours.

• Just before serving, combine stuffing mix with seasoning

packet, butter and ½ cup (120 ml) liquid from cooker
and toss to mix.

• Place stuffing mixture on top of steak and increase heat

to HIGH.

• Cover and cook additional 15 minutes or until stuffing is

fluffy. Serves 4 to 6.

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Beef Roulades
1½ pounds beef flank steak .7 kg
5 slices bacon
¾ cup finely chopped onion 180 ml
1 (4 ounce) can mushrooms pieces 114 g
1 tablespoon Worcestershire sauce 15 ml
¹⁄3 cup Italian-seasoned breadcrumbs 80 ml
1 (12 ounce) jar beef gravy 340 g

• Cut steak into 4 to 6 serving-size pieces. With kitchen

shears, cut bacon into small pieces and combine with
onion, mushrooms, Worcestershire and breadcrumbs.
Place about ½ cup (120 ml) onion mixture on each piece
of steak.

• Roll meat and secure ends with wooden toothpicks. Dry

beef rolls with paper towels. In skillet, brown steak rolls
and transfer to sprayed slow cooker.

• Pour gravy evenly over steaks to thoroughly moisten.

Cover and cook on LOW for 7 to 9 hours.
Serves 4 to 6.
TIP: Th
 is is really good served with mashed potatoes. Have you
tried instant mashed potatoes as a time-saver?

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Beef Tips Over Noodles

½ cup plus 3 tablespoons flour, divided 120 ml/
45 ml
3 pounds beef tips 1.3 kg
1 (8 ounce) carton fresh mushrooms, sliced 227 g
1 bunch fresh green onions, chopped
1 small sweet red bell pepper, chopped
¼ cup ketchup 60 ml
1 (14 ounce) can beef broth 396 g
1 tablespoon Worcestershire sauce 15 ml

• In bowl, coat beef tips with ½ cup (120 ml) flour and
transfer to sprayed slow cooker.

• Add mushrooms, onion, bell pepper, ketchup, broth,

Worcestershire sauce and a little salt and pepper.

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

About 1 hour before serving, turn heat to HIGH.

• In small bowl, combine remaining flour with ¼ cup (60

ml) water, stir into cooker and cook until liquid thickens.

• Serve over hot, buttered noodles. Serves 6 to 8.

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Beef Tips Over Pasta

2 - 2½ pounds lean, beef stew meat 1 kg
2 cups frozen, small whole onions, thawed 480 ml
1 green bell pepper, seeded
1 (6 ounce) jar pitted Greek olives or ripe olives 168 g
½ cup sun-dried tomatoes in oil, drained, chopped 120 ml
1 (28 ounce) jar marinara sauce 794 g
1 (8 ounce) package pasta twirls 227 g

• In sprayed 4 or 5-quart (5 L) slow cooker, place beef and

onions.

• Cut bell pepper in 1-inch (2.5 cm) cubes and add to slow
cooker.

• Add olives, tomatoes and bell pepper and pour marinara

sauce over top.

• Cover and cook on LOW for 8 to 10 hours.

• Serve over hot, cooked pasta twirls. Serves 4 to 6.

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Pot Roast and Veggies

1 (2 pound) chuck roast 1 kg
4 - 5 medium potatoes, peeled, quartered
4 large carrots, quartered
1 onion, quartered
1 (14 ounce) can beef broth 396 g
2 tablespoons cornstarch 30 ml

• Trim fat from pieces of roast. Cut roast into 2 equal

pieces.

• In skillet, brown pieces of roast. (Coat pieces with flour,

salt and pepper if you’d like a little “breading” on the
outside.) Spray 4 to 5-quart (4 L) slow cooker.

• Place potatoes, carrots and onion in slow cooker and mix

well. Place browned beef over vegetables.

• Pour 1½ cups (360 ml) broth over beef and vegetables.

Save remaining broth and chill.

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

5 minutes before serving, remove beef and vegetables
with slotted spoon and place on serving platter. Cover to
keep warm.

• Pour liquid from slow cooker into medium saucepan.

• In bowl, blend remaining ½ cup (120 ml) broth and

cornstarch until smooth and add to liquid in saucepan.
Boil 1 minute and stir constantly.

• Serve gravy with roast and veggies and season with a little
salt and pepper, if desired. Serves 4 to 6.

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Sweet-and-Sour Beef
1 (2 pound) boneless chuck roast 1 kg
½ cup flour 120 ml
Oil
1 onion, sliced
½ cup chili sauce 120 ml
¾ cup packed brown sugar 180 ml
¼ cup red wine vinegar 60 ml
1 tablespoon Worcestershire sauce 15 ml
1 (16 ounce) package baby carrots .5 kg

• Cut beef into 1-inch cubes and dredge in flour and a

little salt and pepper.

• In skillet, brown beef in a little oil and place in sprayed

slow cooker.

• Add remaining ingredients, except carrots, and 1 cup

(240 ml) water.

• Cover and cook on LOW for 7 to 8 hours.

• Add carrots and cook 1 hour 30 minutes. Serves 4 to 6.

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Old-Time Pot Roast

1 (2 - 2½) pound boneless rump roast 1 kg
5 medium potatoes, peeled, quartered
1 (16 ounce) package peeled baby carrots .5 kg
2 medium onions, quartered
1 (10 ounce) can golden mushroom soup 280 g
½ teaspoon dried basil 2 ml
½ teaspoon seasoned salt 2 ml

• Brown roast on all sides in large, non-stick skillet.

• Place potatoes, carrots and onions in sprayed

4 to 5-quart (4 L) slow cooker.

• Place browned roast on top of vegetables.

• In bowl, combine soup, basil and seasoned salt and pour

mixture over meat and vegetables.

• Cover and cook on LOW for 9 to 11 hours.

Serves 4 to 6.
TIP: T
 o serve, transfer roast and vegetables to serving plate. Stir
juices remaining in slow cooker and spoon over roast and
vegetables.

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Beef Tips and Mushrooms Supreme

2 (10 ounce) cans golden mushroom soup 2 (280 g)
1 (14 ounce) can beef broth 396 g
1 tablespoon beef seasoning 15 ml
2 (4 ounce) cans sliced mushrooms, drained 2 (114 g)
2 pounds round steak 1 kg
Hot buttered noodles
1 (8 ounce) carton sour cream 227 g

• Combine both cans of mushroom soup, beef broth, beef

seasoning and sliced mushrooms. Place in slow cooker
and stir to blend.

• Add slices of beef and stir well.

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

• When ready to serve, cook noodles, drain, add salt and a

little butter.

• Stir sour cream into sauce in slow cooker. Spoon sauce

and beef over noodles. Serves 4 to 6.

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Herb-Crusted Beef Roast

1 (2 - 3 pound) beef rump roast 1 kg
¼ cup chopped fresh parsley 60 ml
¼ cup chopped fresh oregano leaves 60 ml
½ teaspoon dried rosemary leaves 2 ml
1 teaspoon minced garlic 5 ml
1 tablespoon oil 15 ml
6 slices thick-cut bacon

• Rub roast with a little salt and pepper.

• In small bowl, combine parsley, oregano, rosemary, garlic

and oil and press mixture on top and sides of roast.

• Place roast in slow cooker. Place bacon over top of beef

and tuck ends under bottom.

• Cover and cook on LOW for 6 to 8 hours.

Serves 4 to 6.

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Cola Roast
1 (4 pound) chuck roast 1.8 kg
1 (12 ounce) bottle chili sauce 340 g
1 onion, chopped
1 (12 ounce) can cola 340 g
1 tablespoon Worcestershire sauce 15 ml

• Score roast in several places and fill each slit with a little
salt and pepper.

• In skillet, sear roast on all sides. Place in 5-quart

(5 L) slow cooker.

• Combine chili sauce, chopped onion, cola and

Worcestershire and mix well. Pour over roast.

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

Serves 6 to 8.

Classic Beef Roast

1 (3 - 4 pound) beef chuck roast 1.3 kg
1 (1 ounce) packet dry onion soup mix 28 g
2 (10 ounce) cans golden onion soup 2 (280 g)
3 - 4 medium potatoes, quartered

• Place roast in large, sprayed slow cooker.

• Sprinkle soup mix on roast and spoon on condensed

soup. Place potatoes around roast.

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

for 4 hours. Serves 6 to 8.

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Mushroom Beef
1 (10 ounce) can beefy mushroom soup 280 g
1 (10 ounce) can golden mushroom soup 280 g
1 (10 ounce) can French onion soup 280 g
¹⁄3 cup seasoned breadcrumbs 80 ml
2½ pounds lean beef stew meat 1.2 kg
Hot buttered noodles

• In 6-quart (6 L) slow cooker combine soups,

½ teaspoon (2 ml) pepper, breadcrumbs and ¾ cup
(180 ml) water. Stir in beef cubes and mix well.

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

• Serve over hot, buttered noodles. Serves 6 to 8.

Sweet and Savory Brisket

1 (3 - 4 pound) trimmed beef brisket, halved 1.3 kg
¹⁄3 cup grape or plum jelly 80 ml
1 cup ketchup 240 ml
1 (1 ounce) packet dry onion soup mix 28 g

• Place half of brisket in slow cooker.

• In saucepan, combine jelly, ketchup, onion soup mix and

¾ teaspoon (4 ml) pepper and heat just enough to mix
well. Spread half over brisket.

• Top with remaining brisket and jelly-soup mixture.

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

and serve with cooking juices. Serves 6 to 8.

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Beef Roast
1 (4 pound) boneless rump roast 1.8 kg
½ cup flour, divided 120 ml
1 (1 ounce) packet brown gravy mix 28 g
1 (1 ounce) packet beefy onion soup mix 28 g

• Spray 5 to 6-quart (5 L) slow cooker and cut roast in half

(if needed to fit into cooker).

• Place roast in cooker and rub half of flour over roast.

• In small bowl, combine remaining flour, gravy mix and

soup mix, gradually add 2 cups (480 ml) water and stir
until they mix well. Pour over roast.

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

is tender. Serves 6 to 8.
TIP: Th
 is is a great gravy to serve over mashed potatoes. Use
instant mashed potatoes. They will never know the
difference and will love the meal!

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Smoked Brisket
1 (4 - 6 pound) trimmed brisket 1.8 kg
1 (4 ounce) bottle liquid smoke 114 g
Garlic salt
Celery salt
Worcestershire sauce
1 onion, chopped
1 (6 ounce) bottle barbecue sauce 168 g

• Place brisket in large shallow dish and pour liquid smoke

over top.

• Sprinkle with garlic salt and celery salt. Cover and chill
overnight.

• Before cooking, drain liquid smoke and douse

brisket with Worcestershire sauce.

• Place chopped onion in slow cooker and place

brisket on top of onion.

• Cover and cook on LOW for 7 to 9 hours.

• With 1 hour left on cooking time, pour barbecue sauce

over brisket and cook 1 hour. Serves 6 to 8.

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Good Brisket
½ cup packed brown sugar 120 ml
1 tablespoon Cajun seasoning 15 ml
2 teaspoons lemon pepper 10 ml
1 tablespoon Worcestershire sauce 15 ml
1 (3 - 4 pound) trimmed beef brisket 1.3 kg

• In small bowl, combine sugar, seasoning, lemon pepper

and Worcestershire and spread on brisket.

• Place brisket in sprayed, oval slow cooker.

• Cover and cook on LOW for 6 to 8 hours.

Serves 6 to 8.

Meat and Potatoes

4 medium potatoes, peeled, sliced
1¼ pounds lean ground beef, browned 567 g
1 onion, sliced
1 (10 ounce) can cream of mushroom soup 280 g
1 (10 ounce) can vegetable beef soup 280 g

• In large slow cooker, layer all ingredients with a little salt

and pepper.

• Cover and cook on LOW for 5 to 6 hours. Serves 4 to 6.

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Brisket and Gravy

1 (3 - 4 pound) trimmed beef brisket 1.3 kg
¼ cup chili sauce 60 ml
1 (1 ounce) packet herb-garlic soup mix 28 g
2 tablespoons Worcestershire sauce 30 ml
3 tablespoons cornstarch 45 ml

• Place beef brisket in sprayed 5 to 6-quart (5 L) slow

cooker. Cut to fit if necessary.

• In bowl, combine chili sauce, soup mix, Worcestershire

and 1½ cups (360 ml) water and pour over brisket.

• Cover and cook on LOW for 9 to 11 hours.

• Remove brisket and keep warm. Pour juices into

2-cup (480 ml) glass measuring cup and skim fat.

• In saucepan stir cornstarch and ¼ cup (60 ml) water.

Add 1½ cups (360 ml) juices and cook, while stirring
constantly, until gravy thickens.

• Slice beef thinly across grain and serve with mashed

potatoes and gravy. Serves 6 to 8.

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Shredded Brisket for Sandwiches

2 teaspoons onion powder 10 ml
1 teaspoon minced garlic 5 ml
1 (3 - 4 pound) beef brisket 1.3 kg
1 tablespoon liquid smoke 15 ml
1 (16 ounce) bottle barbecue sauce .5 kg

• Combine onion powder, minced garlic and liquid smoke

and rub over brisket.

• Place brisket in large, sprayed slow cooker.

Add ¹⁄3 cup (80 ml) water to cooker.

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

brisket is tender.

• Remove brisket, cool and reserve ½ cup (120 ml)

cooking juices.

• Shred brisket with 2 forks and place in large saucepan.

Add ½ cup (120 ml) cooking juices and barbecue sauce
and heat thoroughly.

• Make sandwiches with kaiser rolls or hamburger buns.

Serves 6 to 8.

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A Different Corned Beef

2 onions, sliced
Lemon pepper
1 (3 - 4 pound) seasoned corned beef 1.3 kg

• Place sliced onions in large slow cooker. Add 1 cup (240

ml) water. Sprinkle lemon pepper liberally over corned
beef and place on top on onion. Cover and cook on
LOW for 7 to 9 hours.

• Remove corned beef from slow cooker and place in

ovenproof pan. Preheat oven to 375° (190° C).

Glaze:
¼ cup honey 60 ml
¼ cup frozen orange juice concentrate, thawed 60 ml
1 tablespoon mustard 15 ml

• Prepare glaze by combining all ingredients and spoon

over corned beef. Bake for 30 minutes and baste
occasionally with glaze before serving. Serves 6 to 8.

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Beef Ribs and Gravy

4 pounds beef short ribs 2 kg
1 onion, sliced
1 (12 ounce) jar beef gravy 340 g
1 (1 ounce) packet beef gravy mix 28 g

• Spray 6-quart (6 L) slow cooker and place beef ribs

inside. Cover with onion and sprinkle with
1 teaspoon (5 ml) pepper. In small bowl, combine beef
gravy and dry gravy mix and pour over ribs and onion.

• Cover and cook on LOW for 9 to 11 hours.

(The ribs must cook this long on LOW to tenderize.)
Serves 4 to 6.
TIP: Serve with hot mashed potatoes and gravy.

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Beef and Noodles al Grande

1½ pounds lean ground beef .7 kg
1 (16 ounce) package frozen onions and
bell peppers, thawed .5 kg
1 (16 ounce) box cubed Velveeta® cheese .5 kg
2 (15 ounce) cans Mexican stewed tomatoes
with liquid 425 g
2 (15 ounce) cans whole kernel corn, drained 2 (425 g)
1 (8 ounce) package medium egg noodles 227 g
1 cup shredded cheddar cheese 240 ml

• In skillet, brown ground beef and drain fat.

• Place beef in sprayed 5 to 6-quart (5 L) slow cooker, add

onions and peppers, cheese, tomatoes, corn and about 1
teaspoon (5 ml) salt and mix well.

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

• Cook noodles according to package direction, drain

and fold into beef-tomato mixture. Cook additional 30
minutes to heat thoroughly.

• When ready to serve, top with cheddar cheese, several

sprinkles of chopped fresh parsley or chopped fresh green
onions. Serves 4 to 6.

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Stuffed Cabbage
10 - 12 large cabbage leaves
1½ pounds lean ground beef .7 kg
½ cup brown rice 120 ml
1 egg, beaten
¼ teaspoon ground cinnamon 1 ml
1 (15 ounce) can tomato sauce 425 g

• Wash cabbage leaves, place in saucepan of boiling water

and turn off heat. Soak about 5 minutes.

• Remove leaves, drain and cool.

• In bowl, combine beef, rice, egg, 1 teaspoon (5 ml) salt,

½ teaspoon (2 ml) pepper, cinnamon and mix well.

• Place 2 tablespoons (30 ml) beef mixture on each

cabbage leaf and roll tightly. (If you can’t get 10 to 12
large leaves, put 2 together to make 1 large leaf.)

• Stack rolls in sprayed, oval slow cooker and pour tomato

sauce over rolls.

• Cover and cook on HIGH for 1 hour, lower heat to

LOW and cook additional 6 to 7 hours. Serves 4 to 6.

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Southwest Spaghetti
1½ pounds lean ground beef .7 kg
2½ teaspoons chili powder 12 ml
1 (15 ounce) can tomato sauce 425 g
1 (7 ounce) package spaghetti 198 g
1 heaping tablespoon beef seasoning 15 ml
Shredded cheddar-Jack cheese

• In skillet, brown ground beef until no longer pink. Place

in 4 to 5-quart (5 L) slow cooker. Add chili powder,
tomato sauce, spaghetti, 21⁄3 cups (560 ml) water and beef
seasoning and mix well.

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

• When ready to serve, cover with lots of shredded

cheddar-Jack cheese. Serves 4 to 6.

Beef and Gravy

2 pounds sirloin steak or thick round steak 1 kg
Oil
1 (1 ounce) packet dry onion soup mix 28 g
1 (10 ounce) can golden mushroom soup 280 g
1 (4 ounce) can sliced mushrooms, drained 114 g
Hot buttered noodles

• Cut Steak in ½-inch (1.2cm) pieces. Brown beef in

skillet in a little oil and place in 5 to 6 quart (5 L) slow
cooker.

• Combine onion soup mix, mushroom soup, mushrooms

and ½ cup (120 ml) water and mix well.
Spoon over top of beef.

• Cover and cook on LOW for 7 to 8 hours. Serve over

hot, cooked noodles. Serves 4 to 6.

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Sauce for Fancy Meatballs

1 (16 ounce) can whole-berry cranberry sauce .5 kg
1 cup ketchup 240 ml
¹⁄3 cup packed brown sugar 160 ml
½ cup beef broth 120 ml
1 (18 ounce) package frozen meatballs, thawed 510 g

• Combine cranberry sauce, ketchup, brown sugar and

broth in large slow cooker.

• Turn heat to HIGH and let mixture come to a boil for

30 minutes to 1 hour. Place package of thawed meatballs
in sauce.

• Cover and cook on LOW for 2 hours.

• Remove meatballs to serving dish with slotted spoon.

Insert toothpicks for easy pick up.

• Serve as an appetizer, for supper or buffet pick-up food.

Serves 4 to 6.

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Make-Believe Lasagna
1 pound lean ground beef .5 kg
1 onion, chopped
½ teaspoon garlic powder 2 ml
1 (18 ounce) can spaghetti sauce 510 g
½ teaspoon ground oregano 2 ml
6 - 8 lasagna noodles, divided
1 (12 ounce) carton cottage cheese, divided 340 g
½ cup grated parmesan cheese, divided 120 ml
1 (12 ounce) package shredded mozzarella cheese,
divided 340 g

• Brown ground beef and onion in large skillet.

Add garlic powder, spaghetti sauce and oregano. Cook
just until thoroughly warm.

• Spoon layer of meat sauce in sprayed, oval slow cooker.

Add layer of uncooked lasagna noodles (break to fit slow
cooker).

• Top with layer of half remaining meat sauce, half cottage

cheese, half parmesan cheese and half mozzarella cheese.
Repeat layers and start with more lasagna noodles.

• Cover and cook on LOW for 6 to 8 hours.

Serves 4 to 6.

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Mac ‘N Cheese Supper

1½ pounds lean ground beef .7 kg
2 (7 ounce) packages macaroni and cheese dinners 2 (198 g)
1 (15 ounce) can whole kernel corn, drained 425 g
1½ cups shredded Monterey Jack cheese 360 ml

• In large skillet, sprinkle ground beef with 1 teaspoon (5

ml) salt, brown until no longer pink and drain.

• Prepare macaroni and cheese according to package

directions.

• Spray 5-quart (5 L) slow cooker. Spoon in beef,

macaroni and corn and mix well.

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

• When ready to serve, sprinkle Jack cheese over top and

leave in cooker until cheese melts. Serves 4 to 6.

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Meat on the Table

1½ - 2 pounds lean ground beef .7 kg
1 (1 ounce) packet beefy onion soup mix 28 g
¹⁄3 cup quick oats 160 ml
2 eggs
1 (12 ounce) bottle chili sauce, divided 340 g

• Make foil handles for slow cooker. (See page 192). Spray
5 to 6-quart (5 L) oval slow cooker.

• In bowl, combine beef, onion soup mix, oats, eggs,

¾ cup (180 ml) chili sauce and 1 teaspoon (5 ml) black
pepper and mix well.

• With your hands, shape meat mixture into round ball,

place in slow cooker and pat down into loaf shape.

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

• Before last half hour of cooking time, spread remaining

chili sauce over top of loaf and continue cooking.

• Use foil handles to lift meat loaf out of slow cooker.

Serves 4 to 6.

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Jack’s Meat Loaf

2 pounds lean ground beef 1 kg
2 eggs
½ cup chili sauce 120 ml
1¼ cups dry, seasoned breadcrumbs 300 ml
1 (8 ounce) package shredded Monterey Jack
cheese, divided 227 g

• Make foil handles for slow cooker. (See page 192).

• Combine beef, eggs, chili sauce and breadcrumbs in bowl

and mix well.

• With your hands, shape half beef mixture into flat loaf
and place in sprayed slow cooker.

• Sprinkle half cheese over meat loaf and press into meat.

• Form remaining meat mixture in same shape as first

layer, place over cheese and seal seams.

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

• When ready to serve, sprinkle remaining cheese over loaf

and leave in cooker until cheese melts.

• Carefully remove loaf with foil handles and place on

serving plate. Serves 4 to 6.

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Hashbrown Dinner
1½ pounds lean ground chuck, browned .7 kg
1 (1 ounce) packet dry brown gravy mix 28 g
1 (15 ounce) can cream-style corn 425 g
1 (15 ounce) can whole kernel corn 425 g
1 (8 ounce) package shredded cheddar cheese,
divided 227 g
1 (16 ounce) package frozen hashbrowns,
partially thawed .5 kg
1 (10 ounce) can golden mushroom soup 280 g
1 (5 ounce) can evaporated milk 143 g

• Place browned beef in sprayed slow cooker and toss with

dry brown gravy.

• Add cream corn and whole kernel corn and cover with
half cheddar cheese.

• Top with hashbrowns and remaining cheese.

• In bowl, combine mushroom soup and evaporated milk.

Mix well and pour over hashbrowns and cheese. Cover
and cook on LOW for 6 to 8 hours.
Serves 4 to 6.

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Fiesta Beef and Rice

1½ pounds lean ground beef .7 kg
1 (15 ounce) can Mexican stewed tomatoes 425 g
1 (7 ounce) box beef-flavored rice mix 198 g
1 (11 ounce) can Mexicorn®, drained 312 g
Salsa

• Sprinkle salt and pepper over ground beef and shape into
small patties.

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

• In separate bowl, combine stewed tomatoes, rice, corn

and 2 cups (480 ml) water and mix well.
Spoon over beef patties.

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

• When ready to serve, place large spoonful of salsa on

each serving. Serves 4 to 6.

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Cowboy Feed
1½ pounds lean ground beef .7 kg
2 onions, coarsely chopped
5 medium potatoes, peeled, sliced
1 (15 ounce) can kidney beans, rinsed, drained 425 g
1 (15 ounce) can pinto beans, drained 425 g
1 (15 ounce) can Mexican stewed tomatoes 425 g
1 (10 ounce) can tomato soup 280 g
½ teaspoon basil 2 ml
½ teaspoon oregano 2 ml
2 teaspoons minced garlic 10 ml

• In skillet, sprinkle beef with some salt and pepper, brown

and drain.

• Place onions in slow cooker and spoon beef over onions.

• On top of beef, layer potatoes and kidney and pinto

beans.

• Pour stewed tomatoes and tomato soup over beans and

potatoes and sprinkle with basil, oregano and garlic.

• Cover and cook on LOW for 7 to 8 hours. Serves 4 to 6.

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Cheeseburger Supper
1 (5 ounce) box bacon and cheddar scalloped
potatoes 143 g
¹⁄3 cup milk 80 ml
¼ cup (½ stick) butter, melted 60 ml
1 (15 ounce) can whole kernel corn with liquid 425 g
1½ pounds lean ground beef .7 kg
1 onion, coarsely chopped
1 (8 ounce) package shredded cheddar cheese 227 g

• Place scalloped potatoes in sprayed slow cooker.

• Pour 2¼ cups (540 ml) boiling water, milk and butter

over potatoes.

• In skillet, brown ground beef and onion in little oil,

drain and spoon over potatoes. Top with corn.

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

• When ready to serve, sprinkle cheese over corn. Serves 4

to 6.

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Beef and Macaroni Supper

1 (10 ounce) package macaroni, cooked, drained 280 g
3 tablespoons oil 45 ml
1½ pounds lean ground beef, browned, drained .7 kg
1 onion, chopped
3 ribs celery, chopped
2 (10 ounce) cans tomato soup 2 (280 g)
1 (6 ounce) can tomato paste 168 g
1 teaspoon beef bouillon granules 5 ml
1 (8 ounce) package cubed Velveeta® cheese 227 g

• Toss cooked macaroni with oil to make sure macaroni

does not stick.

• Place in sprayed slow cooker.

• Add beef, onion, celery, tomato soup, tomato paste, beef

bouillon and ¹⁄3 cup (160 m) water and stir to mix well.

• Cover and cook on LOW for 4 to 6 hours. Before last

hour of cooking time, stir in cubed cheese. Serves 4 to 6.

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Beef-Bean Medley
1 pound lean ground beef .5 kg
1 onion, chopped
6 slices bacon, cooked, crumbled
2 (15 ounce) cans pork and beans 2 (425 g)
1 (15 ounce) can butter beans, rinsed, drained 425 g
1 (15 ounce) can kidney beans, rinsed, drained 425 g
½ cup packed brown sugar 120 ml
3 tablespoons vinegar 45 ml
1 (13 ounce) bag original corn chips 370 g
1 (8 ounce) package shredded cheddar cheese 227 g

• In skillet, brown ground beef, drain and transfer to

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

• Add bacon and all 3 cans of beans.

• In bowl, combine ketchup, brown sugar and vinegar.

Add to cooker and stir.

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

• When ready to serve, spoon over corn chips and sprinkle

cheese over top. Serves 4 to 6.

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Italian Tortellini
½ pound ground round steak 227 g
1 (1 pound) package bulk Italian sausage .5 kg
1 (15 ounce) carton refrigerated marinara sauce 425 g
1 (15 ounce) can Italian stewed tomatoes with liquid 425 g
1½ cups sliced fresh mushrooms 360 ml
1 (9 ounce) package refrigerated cheese tortellini 255g
1½ cups shredded mozzarella cheese 360 ml

• Brown and cook ground beef and sausage in large skillet

about 10 minutes on medium-low heat and drain.

• In 4 to 5-quart (4 L) slow cooker, combine meat

mixture, marinara sauce, tomatoes and mushrooms.

• Cover and cook on LOW 6 to 8 hours.

• Stir in tortellini and sprinkle with mozzarella cheese.

• Turn cooker to HIGH and continue cooking for

additional 10 to 15 minutes or until tortellini is tender.
Serves 4 to 6.

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Sloppy Joes
3 pounds ground beef 1.3 kg
1 tablespoon minced garlic 15 ml
1 large onion, finely chopped
2 ribs celery, chopped
¼ cup packed brown sugar 60 ml
3½ tablespoons mustard 50 ml
1 tablespoon chili powder 15 ml
1½ cups ketchup 360 ml
3 tablespoons Worcestershire sauce 45 ml

• Brown beef, garlic and onion in very large skillet and

drain.

• Combine celery, brown sugar, mustard, chili powder,

ketchup and Worcestershire in sprayed 5-quart (5 L) slow
cooker. Stir in meat mixture.

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

to 8.
TIP: This will make enough to fill 16 to 18 hamburger buns.

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Special Hot Dog Supper

1 pound beef wieners .5 kg
2 (15 ounce) cans chili without beans 2 (425 g)
1 onion, finely chopped
1 (10 ounce) can cheddar cheese soup 280 g
1 (10 ounce) can fiesta nacho cheese soup 280 g
1 (7 ounce) can chopped green chilies, drained 198 g

• Cut wieners in ½-inch (1.2 cm) pieces and place in

sprayed slow cooker.

• In saucepan, combine chili, onion, cheese soup, nacho

cheese soup and green chilies. (Omit green chilies if
serving to kids.)

• Heat just enough to mix ingredients well. Spoon

over wieners.

• Cover and cook on LOW for 1 hour 30 minutes

to 2 hours.

• Serve over bowl of small corn chips or crisp tortilla chips

slightly crushed. Serves 4 to 6.

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 PORK

Stuffed Pork Chops

4 - 5 (1 inch) thick pork chops 4-5
(2.5 cm)
1 (15 ounce) can mixed vegetables, well drained 425 g
1 (8 ounce) can whole kernel corn, drained 227 g
½ cup rice 120 ml
1 cup Italian-seasoned breadcrumbs 240 ml
1 (15 ounce) can stewed tomatoes, slightly drained 425 g

• Cut pocket in each pork chop and season with a little salt
and pepper.

• In large bowl combine vegetables, corn, rice and

breadcrumbs and stuff pork chops with vegetable
mixture. Secure open sides with toothpicks.

• Place remaining vegetable mixture in bottom of

5-quart (5 L) slow cooker. Add pork chops and spoon
stewed tomatoes over top of pork chops.

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

• Serve vegetable mixture along with pork chops.

Serves 4 to 5.

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Smothered Pork Chop Dinner

6 (¾ inch) thick bone-in pork chops 6 (1.8 cm)
8 - 10 medium red (new) potatoes with peels
2 onions, sliced
1 (10 ounce) can cream of chicken soup 280 g
¼ cup dijon-style mustard 60 ml
1 teaspoon dried basil leaves 5 ml

• In non-stick skillet, brown pork chops sprinkled with a

little salt and pepper. Place potatoes and onions in 5 or
6-quart (5 L) slow cooker and add browned pork chops.

• In saucepan, combine soup, broth, mustard and basil

leaves. Heat just enough to mix well and pour over
pork chops. Cover and cook on LOW for 7 to 9 hours.
Serves 4 to 6.
TIP: T
 o “dress” the pork chops, add 1 (3 ounce/84 g) can fried
onion rings.

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Savory Pork Chops

6 (¾ inch) thick pork chops 6 (1.8 cm)
1 cup pineapple juice 240 ml
¹⁄3 cup packed brown sugar 80 ml
3 tablespoons cider vinegar 45 ml

• In skillet, brown pork chops on both sides and place in

5-quart (5 L) slow cooker.

• Combine pineapple juice, brown sugar and vinegar and

mix well.

• Pour brown sugar-vinegar mixture over pork chops.

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

• Serve over hot, cooked noodles. Serves 4 to 6.

Ranch Pork Chops

6 (¾ inch) thick bone-in pork chops 6 (1.8 cm)
1 (1 ounce) packet ranch dressing mix 28 g
2 (15 ounce) cans new potatoes, drained, quartered 2 (425 g)
1 (10 ounce) can French onion soup 280 g

• Place pork chops on bottom of sprayed 6-quart

(6 L) oval slow cooker.

• Sprinkle pork chops with ranch dressing mix and

½ teaspoon (2 ml) pepper.

• Place potatoes around pork chops and pour French

onion soup around potatoes and chops.

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

Serves 4 to 6.

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Pork Chops with Orange Sauce

2 medium sliced yellow squash
2 onions, sliced
6 - 8 bone-in pork chops
½ cup chicken broth 120 ml
½ cup orange marmalade 120 ml
1 tablespoon honey-mustard 15 ml
2 tablespoons cornstarch 30 ml

• Place squash and onions in 5 to 6-quart (5 L) slow

cooker.

• Sprinkle a little salt and pepper on top of pork chops and

place over vegetables.

• In bowl combine broth, marmalade and mustard and

spoon over pork chops.

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

• Transfer pork chops and vegetables to serving plate and

cover to keep warm.

• For sauce, pour liquid from slow cooker into medium

saucepan. Combine 2 tablespoons
(30 ml) water with cornstarch and add to saucepan.

• Heat mixture, stir constantly until thick and serve over

pork chops and vegetables. Serves 6 to 8.

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Pork Chops for Supper

6 (¾ inch) thick pork loin chops 6 (1.8 cm)
1 onion, halved, sliced
1 (8 ounce) can tomato sauce 227 g
¼ cup packed brown sugar 60 ml
1 tablespoon Worcestershire sauce 15 ml
1 teaspoon seasoned salt 5 ml

• In skillet, brown pork chops on both sides and place in

4 to 5-quart (4 L) slow cooker. Place onions over pork
chops.

• Combine tomato sauce, brown sugar, Worcestershire

sauce, seasoned salt and ¼ cup (60 ml) water and spoon
over onions and pork chops.

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

Serves 4 to 6.

Pork Chops and Gravy

6 (½ inch) thick pork chops 6 (1.2 cm)
8 - 10 new potatoes with peels, quartered
1 (16 ounce) package baby carrots .5 kg
2 (10 ounce) cans cream of mushroom soup
with roasted garlic 2 (280 g)

• Sprinkle a little salt and pepper on pork chops.

• In skillet, brown pork chops and place in 5 to 6-quart (5
L) slow cooker. Place potatoes and carrots around pork
chops.
• In saucepan, heat mushroom soup with ½ cup
(120 ml) water and pour over chops and vegetables.
• Cover and cook on LOW for 6 to 7 hours.
Serves 4 to 6.

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Pork Chops Pizza

6 (1 inch) thick boneless pork chops 6 (2.5 cm)
Oil
1 onion, finely chopped
1 green bell pepper, finely chopped
1 (8 ounce) jar pizza sauce 227 g
1 (10 ounce) box plain couscous 280 g
2 tablespoons butter 60 ml
1 cup shredded mozzarella cheese 240 ml

• Trim fat from pork chops and sprinkle with a little salt
and pepper. In skillet, brown and cook pork chops on
both sides for 5 minutes. Transfer chops to sprayed, oval
slow cooker. Spoon onion and bell pepper over chops
and pour pizza sauce over top.

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

couscous according to package directions except add
2 tablespoons (30 ml) butter instead of 1 tablespoon
(15 ml) and place on serving platter. Spoon chops and
sauce over couscous and sprinkle cheese over chops.
Serves 4 to 6.

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Pineapple-Pork Chops
6 - 8 (½ inch) thick boneless pork chops 6 - 8
(1.2 cm)
1 (6 ounce) can frozen pineapple juice concentrate,
thawed 168 g
¼ cup packed brown sugar 60 ml
¹⁄3 cup wine or tarragon vinegar 80 ml
¹⁄3 cup honey 80 ml
1 (6 ounce) package parmesan-butter rice 168 g

• In skillet, brown pork chops in a little oil and transfer to

sprayed slow cooker.

• In bowl, combine pineapple juice, sugar, vinegar and

honey. Pour over pork chops.

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

hot, buttered rice. Serves 6 to 8.

Delicious Pork Chops

1¾ cups flour 420 ml
Scant 2 tablespoons dry mustard 30 ml
8 boneless, thick pork chops
Oil
1 (10 ounce) can chicken and rice soup 280 g

• Place flour and mustard in shallow bowl. Dredge pork

chops in flour-mustard mixture.

• In skillet, brown pork chops in a little oil. Place all

chops in 6-quart (6 L) oval slow cooker.

• Pour soup over pork and add about ¼ cup (60 ml) water.
Cover and cook on LOW for 6 to 8 hours. Serves 6 to 8.

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Peachy Pork Chops

6 - 8 (¾ inch) thick bone-in pork chops 6 - 8
(1.8cm)
½ cup packed brown sugar 120 ml
¼ teaspoon ground cinnamon 1 ml
¼ teaspoon ground cloves 1 ml
1 (8 ounce) can tomato sauce 227 g
1 (28 ounce) can peach halves with juice 794 g
¼ cup white vinegar 60 ml

• In skillet, brown pork chops on both sides and place in

oval slow cooker. Combine sugar, cinnamon, cloves,
tomato sauce, ¼ cup (60 ml) syrup from peaches and
vinegar.

• Pour sugar-tomato sauce mixture over pork chops and

place peach halves over top. Cover and cook on LOW
for 4 to 5 hours. Serves 6 to 8.

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Italian Pork Chops

6 - 8 (1 inch) thick boneless pork chops 6-8
(2.5 cm)
½ pound fresh mushrooms, sliced 227 g
1 (10 ounce) package frozen onion-bell pepper
blend, thawed 280 g
1 teaspoon Italian seasoning 5 ml
1 (15 ounce) can Italian stewed tomatoes 425 g

• In skillet, brown pork chops and sprinkle with salt and

pepper on both sides. In 6-quart (6 L) slow cooker,
combine mushrooms, onion-bell pepper blend and
Italian seasoning and set aside.

• Place pork chops over vegetables and pour stewed

tomatoes over pork chops. Cover and cook on LOW
for 7 to 8 hours. To serve, spoon mushroom-seasoning
blend over pork chops. Serves 6 to 8.

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Honey-Mustard Pork Chops

Try this sauce over hot, cooked rice. It is wonderful!
1 (10 ounce) can golden mushroom soup 280 g
¹⁄3 cup white wine 80 ml
¼ cup honey-mustard 60 ml
1 teaspoon minced garlic 5 ml
4 - 5 (¾ inch) thick pork chops 4-5
(1.8 cm)

• In large bowl, combine soup, wine, honey-mustard,

minced garlic and 1 teaspoon (5 ml) salt and mix well.

• Place pork chops, sprinkled with a little black pepper, in

5-quart (5 L) slow cooker and spoon soup
honey-mustard mixture over chops.

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

• When ready to serve, lift pork chops out of sauce and

onto serving plate. Stir sauce to mix well and serve with
chops. Serves 4 to 5.
TIP: F
 or a “meat and potato meal”, just slice 3 potatoes and
place in slow cooker before adding pork chops.

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 PORK

“Baked” Pork Chops

6 - 8 (½ inch) thick pork chops 6-8
(1.2 cm)
1 (10 ounce) can cream of chicken soup 280 g
3 tablespoons ketchup 45 ml
1 tablespoon Worcestershire sauce 15 ml
1 onion, chopped

• In skillet, brown pork chops in a little oil and season

with a little salt and pepper. Place pork chops in sprayed
slow cooker. In bowl, combine chicken soup, ketchup,
Worcestershire and onion and pour over pork chops.
Cover and cook on LOW for
5 to 6 hours. Serves 6 to 8.

Tender Pork Loin

1 (3 - 4 pound) pork loin 1.3 kg
2 teaspoons minced garlic 10 ml
½ teaspoon rosemary 2 ml
1 teaspoon sage 5 ml
1½ teaspoons marjoram 7 ml

• Place pork loin in slow cooker, rub with minced garlic

and sprinkle with rosemary, sage and marjoram. Add
about ¼ cup (60 ml) water to slow cooker. Cover and
cook on LOW heat for 4 to 5 hours. Serves 6 to 8.

TIP: S ometimes it is hard to buy a small (3 to 4 pound/1.3 kg)

pork loin, but they are available in (8 or 9 pound/3.6 kg)
sizes. Because pork loin is such a good cut of pork (no bones
– no fat), you can buy a whole loin, cut it into 2 or 3 pieces
and freeze the pieces not used.

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Pork Roast with Apricot Glaze

1 (3 pound) boneless pork roast 1.3 kg
¹⁄3 cup chicken broth 80 ml
1 (18 ounce) jar apricot preserves 510 g
2 tablespoons dijon-style mustard 30 ml
1 onion, finely chopped
1 green bell pepper, finely chopped

• Trim fat from roast and, if necessary, cut roast to fit into
sprayed 4 to 5-quart (4 L) slow cooker. Place in roast in
cooker.

• In saucepan combine broth, preserves, mustard, onion

and bell pepper and heat just enough to mix ingredients
well and pour over roast.

• Cover and cook on LOW for 9 to 10 hours or on HIGH

for 5 to 6 hours.

• Transfer meat to serving plate.

• Sauce left in cooker is delicious as is or thicker. To

thicken sauce, mix 1 tablespoon (15 ml) cornstarch and
2 tablespoons (30 ml) water. Place in saucepan and add
sauce from cooker.

• Heat sauce and stir constantly until sauce thickens

slightly.

• Sauce may be served with hot, cooked rice or just spoon

over roast. Serves 6 to 8.

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 PORK

Fruit-Stuffed Pork Roast

1 (3 - 3½ pound) boneless pork loin roast 1.3 kg
1 cup mixed dried fruits 240 ml
1 tablespoon dried onion flakes 15 ml
1 teaspoon thyme leaves 5 ml
½ teaspoon ground cinnamon 2 ml
2 tablespoons oil 30 ml
½ cup apple cider 120 ml

• Place pork on cutting board. Cut horizontally through

center of pork almost to opposite side. Open pork like
a book.

• Layer dried fruits and onion in opening. Bring halves of

pork together and tie at 1-inch intervals with
kitchen twine.

• In small bowl, combine 1 teaspoon (5 ml) salt, thyme,

cinnamon and ½ teaspoon (2 ml) black pepper and rub
into roast.

• Place roast in skillet with oil and brown roast on all sides.

• Place roast in sprayed slow cooker and pour apple cider

in bottom of cooker.

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

before slicing. Serves 6 to 8.

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Country Pork Chops

7 - 8 new potatoes with peels, sliced
2 onions, sliced
1 (10 ounce) can cream of celery soup 280 g
¹⁄3 cup chicken broth 80 ml
3 tablespoons dijon-style mustard 45 ml
1 (4 ounce) can sliced mushrooms, drained 114 g
1 teaspoon minced garlic 5 ml
¾ teaspoon dried basil 4 ml
8 boneless pork chops

• Place potatoes and onions in large slow cooker.

• In bowl, combine soup, broth, mustard, mushrooms,

garlic and basil, mix well and pour over potatoes and
onions. Stir to coat vegetables.

• Sprinkle pork chops with a little salt and pepper. In

skillet brown both sides of pork chops in a little oil.

• Place chops over vegetables.

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

Serves 6 to 8.

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Spinach-Stuffed Pork Roast

1 (2 - 2½ pound) pork tenderloin 1 kg
1 (10 ounce) package frozen chopped spinach,
thawed 280 g
¹⁄3 cup seasoned breadcrumbs 80 ml
¹⁄3 cup grated parmesan cheese 80 ml
2 tablespoons oil 30 ml
½ teaspoon seasoned salt 2 ml

• Cut tenderloin horizontally lengthwise about

½-inch (1.2 cm) from top to within ¾-inch (1.8 cm) of
opposite end and open flat.

• Turn pork to cut other side, from inside edge to outer

edge, and open flat. If one side is thicker than other side,
cover with plastic wrap and pound until both sides are
¾-inch (1.8 cm) thick.

• Squeeze spinach with several sheets of paper towels

several times until all liquid is gone.

• Combine spinach, garlic, breadcrumbs and cheese and

mix well.

• Spread mixture on inside surfaces of pork and press

down. Roll pork and tie with kitchen twine.

• Heat oil in large skillet over medium-high heat and

brown pork on all sides.

• Place in oval slow cooker and sprinkle with salt. Cover

and cook on LOW for 6 to 8 hours.
Serves 4 to 6.

254
 PORK

Pork and Cabbage Supper

1 (16 ounce) package baby carrots .5 kg
1 (1 ounce) packet golden onion soup mix 28 g
1 cup chicken broth 240 ml
1 (3 - 4 pound) pork shoulder roast 1.3 kg
1 medium head cabbage

• Place carrots in 5-quart (5 L) slow cooker.

• Add chicken broth and 1 cup (240 ml) water. Sprinkle

dry soup mix and lots of black pepper over carrots.

• Cut roast in half (if needed to fit in cooker) and place

over carrot mixture. Cover and cook on LOW for
6 to 7 hours.

• Cut cabbage in small-size chunks and place over roast.

Cover and cook additional 1 to 2 hours or until cabbage
cooks. Serves 6 to 8.

Home-Style Ribs
4 - 6 pounds boneless pork spareribs 1.8 kg
1 cup chili sauce 240 ml
1 cup packed brown sugar 240 ml
2 tablespoons vinegar 30 ml
2 tablespoons Worcestershire sauce 30 ml

• Sprinkle ribs liberally with salt and pepper. Place ribs in

slow cooker.
• Combine ½ cup (120 ml) water, chili sauce, brown
sugar, vinegar and Worcestershire and spoon over ribs.
• Cover and cook on LOW for 5 to 6 hours.
Serves 6 to 8.

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 PORK

Roasted Red Pepper Tenderloin

2 pounds pork tenderloin 1 kg
1 (1 ounce) packet ranch dressing mix 28 g
1 cup roasted red bell peppers, rinsed, chopped 240 ml
1 (8 ounce) carton sour cream 227 g
• In large skillet, brown tenderloins and place in
6-quart (6 L) oval slow cooker.

• Combine ranch dressing mix, red bell peppers and

½ cup (120 ml) water and spoon over tenderloins.
• Cover and cook on LOW for 4 to 5 hours.

• When ready to serve, remove tenderloins from slow

cooker.

• Stir sour cream into sauce. Serve over tenderloin slices.

Serves 4 to 6.

Walnut Ham
½ pound cooked, ham slices 227 g
2 (10 ounce) cans cream of onion soup 2 (280 g)
¹⁄3 cup grated parmesan cheese 80 ml
¹⁄3 cup chopped walnuts 160 ml
Hot cooked linguine

• Cut ham into ½-inch (1.2 cm) strips.

• Place soups, cheese, walnuts and ham strips in slow

cooker.

• Cover and cook on LOW for 1 to 2 hours or until hot

and bubbly.

• Serve over hot, cooked linguine. Serves 4.

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Honey-Mustard Pork Roast

1 green bell pepper, chopped
1 sweet red bell pepper, chopped
2 yellow onions, chopped
3 tablespoons sweet and tangy honey-mustard 45 ml
1 (2 - 2 ½ pound) pork loin roast 1 kg

• Combine bell peppers and onions in 4 to 6-quart

(4 L) slow cooker. Rub honey-mustard liberally over
pork loin with most of honey-mustard on top.

• Cook on LOW for 4 to 6 hours and place in serving

platter. Spoon bell peppers, onions and pan juices in
small serving bowl and spoon over slices of roast to serve.
Serves 4 to 6.

Delectable Apricot Ribs

4 - 5 pounds baby back pork ribs 1.8 kg
1 (16 ounce) jar apricot preserves .5 kg
¹⁄3 cup soy sauce 80 ml
¼ cup packed light brown sugar 60 ml
2 teaspoons garlic powder 10 ml

• Spray large slow cooker and place ribs in cooker.

• In bowl, combine preserves, soy sauce, brown sugar and

garlic powder and spoon over ribs.

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

Serves 8 to 10.

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Ginger Pork
1 (2 - 2 ½ pound) boneless pork roast 1 kg
1 cup chicken broth 240 ml
3½ tablespoons quick-cooking tapioca 50 ml
3 tablespoons soy sauce 45 ml
1 teaspoon grated fresh ginger 5 ml
1 (15 ounce) can pineapple chunks with juice 425 g
1 (16 ounce) package baby carrots .5 kg
1 (8 ounce) can sliced water chestnuts, drained 227 g

• Trim fat from pork. Cut pork into 1-inch (2.5 cm)
pieces, brown in large skillet and drain.

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

chicken broth, tapioca, soy sauce, ginger, pineapple juice,
carrots and water chestnuts. (Chill pineapple chunks in
refrigerator until ready to include in recipe.)

• Add browned pork. Cover and cook on LOW for

6 to 8 hours.

• Turn heat to HIGH and stir in pineapple chunks. Cover

and cook for additional 10 minutes.

• Serve over hot, cooked rice. Serves 4 to 6.

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Barbecue Pork Roast

Use leftovers for great sandwiches.
1 onion, thinly sliced
2 tablespoons flour 30 ml
1 (2 - 3 pound) pork shoulder roast 1 kg
1 (8 ounce) bottle barbecue sauce 227 g
1 tablespoon chili powder 15 ml
1 teaspoon ground cumin 5 ml

• Separate onion slices into rings and place in

4 to 5-quart (4 L) slow cooker. Sprinkle flour over
onions. If necessary, cut roast to fit cooker and place
over onions. In bowl, combine barbecue sauce, chili
powder and cumin and pour over roast.

• Cover and cook on LOW for 8 to 10 hours. Remove

roast from cooker and slice. Serve sauce over sliced roast.
Serves 6 to 8.
TIP: T
 o make sandwiches, shred roast and return to cooker.
Cook additional 30 minutes to heat thoroughly.

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 PORK

Tangy Apricot Ribs

3 - 4 pounds baby back pork ribs 1.3 kg
1 (16 ounce) jar apricot preserves .5 kg
¹⁄3 cup soy sauce 80 ml
¼ cup packed light brown sugar 60 ml

• Place ribs in large, sprayed slow cooker.

• In bowl combine preserves, soy sauce and brown sugar

and spoon over ribs.

• Cover and cook on LOW for 6 to 8 hours.

Serves 6 to 8.

Finger Lickin’ Baby Backs

2½ - 3 pounds baby back pork ribs 1.2 kg
½ cup chili sauce 120 ml
¹⁄3 cup apple cider vinegar 80 ml
½ cup packed brown sugar 120 ml

• Spray sides of 5 to 6-quart (5 L) slow cooker. Cut ribs

in serving-size pieces, sprinkle with black pepper and
place in slow cooker. Combine chili sauce, vinegar,
brown sugar and about ¾ cup (180 ml) water and pour
over ribs.

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

about 3 hours, you might move ribs around in slow
cooker so sauce is spread over all ribs.
Serves 4 to 6.

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Zesty Ham Supper

1 (28 ounce) package frozen hashbrown potatoes
with onions and peppers, thawed 794 g
3 cups cooked, diced ham 710 ml
1 (10 ounce) box frozen green peas, thawed 280 g
2 (10 ounce) cans fiesta nacho cheese soup 2 (280 g)
1 cup milk 240 ml
1 bunch fresh green onions, chopped

• Place potatoes, ham and peas in sprayed 6-quart (6 L)

slow cooker and stir to mix.

• In bowl, combine soup and milk and mix well. Pour

over potato mixture and mix well.

• Cover and cook on LOW for 6 to 8 hours.

• Sprinkle green onions over top when ready to serve.

Serves 6 to 8.

Apricot Ham
1 (6 - 8 pound) butt or shank ham 2.7 kg
Whole cloves
2 tablespoons dry mustard 30 ml
1¼ cups apricot jam 300 ml
1¼ cups packed light brown sugar 300 ml

• Place ham, fat-side up, in slow cooker. Stick lots of

whole cloves on outside of ham.

• In bowl, combine mustard, jam and brown sugar and

spread all over ham. Cover and cook on LOW for
5 to 6 hours. Serves 8 to 10.

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 PORK

Saucy Ham Loaf

Great with sweet and hot mustard recipe below
1 pound ground ham .5 kg
8 ounces ground beef 227 g
8 ounces ground pork 227 g
2 eggs, slightly beaten
1 cup Italian-seasoned breadcrumbs 240 ml
1 (5 ounce) can evaporated milk 143 g
¼ cup chili sauce 60 ml
1 teaspoon seasoned salt 5 ml

• Combine all ingredients and form into loaf in sprayed,

oval slow cooker. Shape loaf so that neither end touches
sides of cooker.

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

Serve with Sweet-and-Hot Mustard. Serves 4 to 6.

Sweet-and-Hot Mustard:
Use on Ham Loaf or ham sandwiches.
4 ounces dry mustard 114 g
1 cup vinegar 240 ml
3 eggs, beaten
1 cup sugar 240 ml

• Mix mustard and vinegar until smooth and let stand

overnight.

• Add eggs and sugar and cook in double boiler 8 to 10

minutes or until it coats the spoon. Cool and store in
covered jars in refrigerator. Serve with Saucy Ham Loaf.

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Ham Loaf
Great for leftover ham
1½ pounds cooked, ground ham .7 kg
1 pound ground turkey .5 kg
2 eggs
1 cup seasoned breadcrumbs 240 ml
2 teaspoons chicken seasoning 10 ml

• In bowl, combine ground ham, ground turkey, eggs,

seasoned breadcrumbs and 2 teaspoons (10 ml) chicken
seasoning and mix well.

• Use hands to pick up loaf mixture and shape into short

loaf that will fit into oval slow cooker.

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

• Serve with Cherry Sauce. Serves 4 to 6.

Cherry Sauce:
1 cup cherry preserves 240 ml
2 tablespoons cider vinegar 30 ml
Scant 1⁄8 teaspoon ground cloves .5 ml
Scant 1⁄8 teaspoon ground cinnamon .5 ml

• Place cherry preserves, vinegar and spices in saucepan

and heat. Serve over slices of Ham Loaf.

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 PORK

Ham and Potato Dish

4 large baking potatoes
3 cups cubed leftover ham 710 ml
1 (10 ounce) box frozen whole kernel corn, drained 280 g
1 (10 ounce) package frozen onion-pepper blend,
thawed 280 g
1 teaspoon seasoned salt 5 ml
2 (10 ounce) cans fiesta nacho cheese soup 2 (280 g)
½ cup milk 120 ml
1 (3 ounce) can fried onion rings 84 g

• Cut potatoes into 1-inch (2.5 cm) cubes.

• In slow cooker combine potatoes, ham, corn, onions and

peppers and seasoned salt. Heat cheese soup and milk
just enough to mix well. Add to slow cooker and mix
with ingredients.

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

potatoes are tender. When ready to serve, sprinkle
onions over top. Serves 4 to 6.

Ben’s Ham and Rice

1 (6.7 ounce) box brown-wild rice, mushroom recipe 170 g
3 - 4 cups cooked, chopped or cubed ham 710 ml
1 (4 ounce) can sliced mushrooms, drained 114 g
1 (10 ounce) package frozen green peas 280 g
2 cups chopped celery 480 ml

• In 4 to 5-quart (4 L) slow cooker, combine rice,

seasoning packet, ham, mushrooms, peas, celery plus
2⅓ cups (640 ml) water. Stir to mix well.

• Cover and cook on LOW

for 2 to 4 hours. Serves 4 to 6.

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 PORK

Creamy Potatoes and Ham

5 medium potatoes, peeled, sliced, divided
1 onion, chopped, divided
2 cups cooked, cubed ham, divided 480 ml
1 (8 ounce) package cubed Velveeta® cheese,
divided 227 g
1 (10 ounce) can broccoli-cheese soup 280 g
¼ cup milk 60 ml

• In slow cooker, layer half each of potatoes, 1 teaspoon

(5 ml) salt, onion, ham and cheese and repeat layer. In
bowl, combine soup and milk until fairly smooth.

• Cover and cook on HIGH for 1 hour. Reduce heat to

LOW and cook for 6 to 7 hours. Serves 4.

Creamed Ham with Spaghetti

2 (10 ounce) cans cream of mushroom soup with
roasted garlic 2 (280 g)
1 cup sliced fresh mushrooms 240 ml
2 - 2½ cups cooked, cubed ham 480 ml
1 (5 ounce) can evaporated milk 143 g
1 (7 ounce) box ready-cut spaghetti 198 g

• In slow cooker, combine soups, mushrooms, ham,

evaporated milk and a little salt and pepper.

• Cover, cook on LOW for 2 hours and mix well.

• In saucepan, cook spaghetti and drain. Add spaghetti to

slow cooker and toss to coat. Serves 4 to 6.

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 PORK

Ham to the Rescue

2½ cups ground, cooked ham 600 ml
¹⁄3 cup crushed white cheddar Cheez-Its®crackers 160 ml
1 large egg
¹⁄3 cup chili sauce 80 ml
4 medium potatoes, peeled, sliced
1 green bell pepper, cored, seeded, julienned
1 (8 ounce) package shredded cheddar-Jack cheese 227 g
1 (5 ounce) can evaporated milk 143 g
1 teaspoon seasoned salt 5 ml

• In bowl, combine ham, crushed crackers, egg and chili

sauce and mix well.

• With hands, shape ham mixture into 6 patties and set

aside.

• In skillet, saute potatoes in a little oil and turn several

times to brown lightly on both sides. Place potatoes and
bell pepper in 6-quart (6 L) slow cooker.

• In another bowl, combine cheese, evaporated milk and

seasoned salt and pour over potatoes.

• Place ham patties over potatoes.

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

Serves 4 to 6.

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Sweet-and-Sour Sausage Links

2 (16 ounce) packages miniature smoked sausage
links 2 (.5 kg)
¾ cup chili sauce 180 ml
1 cup packed brown sugar 240 ml
¼ cup horseradish 60 ml

• Place sausages in 4-quart (4 L) slow cooker.

• Combine chili sauce, brown sugar and horseradish and

pour over sausages.

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

TIP: Th
 is can be served as an appetizer or served over hot,
cooked rice.

Tortellini Italian-Style
2 pounds bulk Italian sausage 1 kg
1 (15 ounce) carton refrigerated marinara sauce 425 g
2 cups sliced fresh mushrooms, sliced 480 ml
1 (15 ounce) cans Italian stewed tomatoes 425 g
1 (9 ounce) package refrigerated cheese tortellini 255 g
1½ cups shredded mozzarella cheese 360 ml

• In skillet, brown and cook sausage for 10 to

15 minutes and drain well. In sprayed 5-quart (5 L)
slow cooker, combine sausage, marinara sauce,
mushrooms and tomatoes.

• Cover and cook on LOW 6 to 7 hours.

Stir in tortellini and sprinkle with cheese.

• Cover and cook on HIGH about 15 minutes or until

tortellini is tender. Serves 4 to 6.

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 PORK

Sausage and Beans

1 (1 pound) fully cooked smoked, link sausage .5 kg
2 (15 ounce) cans baked beans 2 (425 g)
1 (15 ounce) can great northern beans, drained 425 g
1 (15 ounce) can pinto beans, drained 425 g
½ cup chili sauce 120 ml
¹⁄3 cup packed brown sugar 160 ml
1 tablespoon Worcestershire sauce 15 ml

• Cut link sausage into 1-inch (2.5 cm) slices. In slow

cooker, layer sausage and beans.

• Combine chili sauce, brown sugar, a little black pepper

and Worcestershire sauce and pour over beans and
sausage.

• Cover and cook on LOW for 4 hours. Stir before

serving. Serves 4.

Sauerkraut and Bratwurst

1 (28 ounce) jar refrigerated sauerkraut 794 g
¾ cup beer 180 ml
1 tablespoon white wine Worcestershire sauce 15 ml
1 (1 ounce) packet dry onion soup mix 28 g
2 pounds pre-cooked bratwurst 1 kg

• In 4 to 5-quart (4 L) slow cooker, combine sauerkraut,

beer, Worcestershire and onion soup mix and mix well.
Cut bratwurst in diagonal slices and place on top of
sauerkraut-beer mixture.

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

for 2 hours 30 minutes to 3 hours. Serves 4 to 6.

268
Desserts
 DESSERTS

Delicious Bread Pudding

8 cups cubed leftover hot rolls, cinnamon rolls
or bread 2L
2 cups milk 480 ml
4 large eggs
¾ cup sugar 180 ml
¹⁄3 cup packed brown sugar 80 ml
¼ cup (½ stick) butter, melted 60 ml
1 teaspoon vanilla extract 5 ml
¼ teaspoon nutmeg 1 ml
1 cup finely chopped pecans 240 ml

• Place cubed bread or rolls in sprayed slow cooker. In

mixing bowl, combine, eggs, milk, vanilla, butter, both
sugars and nutmeg and beat until smooth. Stir in
pecans.

• Cover and cook on LOW for 3 hours. Serve with lemon

sauce or whipped topping.

270
 DESSERTS

Baked Apples
4 - 5 large baking apples
1 tablespoon lemon juice 15 ml
¹⁄3 cup Craisins® 80 ml
½ cup chopped pecans 120 ml
¾ cup packed brown sugar 180 ml
½ teaspoon ground cinnamon 2 ml
¼ cup (½ stick) butter, softened 60 ml

• Scoop out center of each apple and leave cavity about ½

inch (1.2 cm) from bottom.

• Peel top of apples down about 1 inch (2.5 cm) and brush
lemon juice on peeled edges.

• In bowl, combine Craisins®, pecans, brown sugar,

cinnamon and butter. Spoon mixture into apple cavities.

• Pour ½ cup (120 ml) water in oval slow cooker and place
apples on bottom.

• Cover and cook on LOW for 1 to 3 hours or until

tender.

• Serve warm or room temperature drizzled with caramel

ice cream topping.

271
 DESSERTS

Bread Pudding with Coconut and Nuts

1 cup sugar 240 ml
½ cup (1 stick) butter, softened 120 ml
1 teaspoon ground cinnamon 5 ml
4 eggs
3 cups white bread cubes 710 ml
¹⁄3 cup flaked coconut 80 ml
¹⁄3 cup chopped pecans 80 ml

• In mixing bowl, beat sugar, butter and cinnamon. Add

eggs and beat well until it blends. Stir in bread, coconut
and pecans. Pour into 4 to 5-quart (4 L) slow cooker.

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

1 hour 30 minutes to 2 hours or until knife inserted into
middle comes out clean.
TIP: S erve pudding warm with caramel ice cream topping, if
desired.

272
 DESSERTS

Butter-Baked Apples
6 large green baking apples
¼ cup (½ stick) butter, melted 60 ml
2 tablespoons lemon juice 30 ml
1 cup packed brown sugar 240 ml
1 teaspoon cinnamon 5 ml
½ teaspoon nutmeg 2 ml

• Peel, core, cut apples in half and place in slow cooker.

• Drizzle with lemon juice and butter. Sprinkle with sugar

and spices.

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

3 hours 30 minutes or on HIGH for 1 hour 30 minutes
to 2 hours.

• Serve with vanilla ice cream.

273
 DESSERTS

Fresh Peach Cobbler

1 cup sugar 240 ml
¾ cup baking mix 180 ml
2 eggs
2 teaspoons vanilla 10 ml
1 (5 ounce) can evaporated milk 143 g
2 tablespoons butter, melted 30 ml
3 large, ripe peaches, mashed

• In large bowl, combine sugar and baking mix, stir in egg,

vanilla, evaporated milk and butter and mix well.

• Fold in peaches, pour into sprayed slow cooker and

stir well.

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

for 3 to 4 hours. Serve warm with peach ice cream.

Peaches with Crunch

¾ cup old-fashioned oats 180 ml
¹⁄3 cup packed brown sugar 160 ml
¾ cup granulated sugar 180 ml
½ cup baking mix 120 ml
½ teaspoon ground cinnamon 2 ml
2 (15 ounce) cans sliced peaches, well drained 2 (425 g)

• Lightly sprayed 3 or 4-quart (3 L) slow cooker. In bowl,

combine oats, sugars, baking mix and cinnamon.

• Stir in drained peaches and spoon into slow cooker.

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

sherbet dishes.

274
 DESSERTS

Pineapple-Rice Pudding
1 cup cooked white rice 240 ml
¾ cup sugar 180 ml
1 (1 pint) carton half-and-half cream .5 kg
1 tablespoon cornstarch 15 ml
3 eggs, beaten
1 teaspoon vanilla 5 ml
1 (15 ounce) can crushed pineapple with juice 425 g

• In mixing bowl combine rice, sugar and half-and-half

cream and mix well.

• Stir in cornstarch, eggs, vanilla and pineapple.

• Pour into sprayed 4 to 5-quart (4 L) slow cooker.

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

• When ready to serve, top each serving with toasted,

chopped pecans as a special touch.

275
 DESSERTS

Surprise Dessert
1 (18 ounce) box spice cake mix 510 g
1 cup butterscotch chips 240 ml
4 eggs, slightly beaten
¾ cup oil 180 ml
1 (3.4 ounce) package butterscotch
instant pudding mix 100 g
1 (8 ounce) carton sour cream 227 g
1 cup chopped pecans 240 ml

• Lightly sprayed 4 to 5-quart (4 to 5 L) slow cooker. In

large bowl, combine all ingredients and ¾ cup (180 ml)
water. Pour into cooker.

• Cover and cook on LOW for 6 to 7 hours or on HIGH

for 3 hours to 3 hours 30 minutes. Serve hot or room
temperature with butter-pecan ice cream.

276
 DESSERTS

Chocolate Delight
1 (18 ounce) box chocolate cake mix 510 g
1 (8 ounce) carton sour cream 227 g
4 eggs
¾ cup oil 180 ml
1 (3.4 ounce) box instant chocolate pudding mix 100 g
¾ cup chopped pecans 180 ml

• Spray sides and bottom of slow cooker.

• In bowl mix cake mix, sour cream, eggs, oil, pudding

mix, pecans and 1 cup (240 ml) water. Pour into slow
cooker.

• Cover and cook on LOW for 6 to 8 hours.

• Serve hot or warm with vanilla ice cream.

277
 DESSERTS

Chocolate Fondue
Use the slow cooker as a fondue pot.
2 (7 ounce) chocolate bars, chopped 2 (198 g)
4 ounces white chocolate bar, chopped 114 g
1 (7 ounce) jar marshmallow creme (198 g
¾ cup half-and-half cream 180 ml
½ cup slivered almonds, chopped, toasted 120 ml
¼ cup Amaretto® 60 ml
Pound cake

• Combine broken chocolate bars, white chocolate bar,

marshmallow creme, half-and-half cream and almonds in
small, sprayed slow cooker.

• Cover and cook on LOW for about 2 hours or until

chocolates melt. Stir to mix well and fold in Amaretto®.
TIP: U
 se slow cooker as fondue pot or transfer chocolate mixture
to fondue pot. Cut pound cake into small squares and use
to dip into fondue.

278
 DESSERTS

Cran-Apples for Pound Cake

1 (6 ounce) package dried apples 168 g
½ cup Craisins®
3 cups cranberry juice cocktail 710 ml
¾ cup packed brown sugar 180 ml
2 cinnamon sticks, halved

• Spray 3 to 4-quart (4 L) slow cooker and add apples,

Craisins®, juice, brown sugar and cinnamon sticks.

• Cover and cook on LOW for 4 to 5 hours or until liquid

absorbs and fruit is tender.

• Serve warm, at room temperature or chilled over slices of

pound cake or vanilla ice cream.

Fruit Sauce
8 cups fresh fruit, thinly sliced 2L
1 cup orange juice 240 ml
¹⁄3 cup packed brown sugar 80 ml
¹⁄3 cup sugar 80 ml
2 tablespoons quick-cooking tapioca 30 ml
1 teaspoon grated fresh ginger 5 ml
¹⁄3 cup dried cranberries or cherries 160 ml

• In 4-quart (4 L) slow cooker combine fruit, juice,

sugars, tapioca and ginger. Cover and cook on LOW for
4 hours. Add cranberries or cherries and mix well.

• Cover and let stand for 10 to 15 minutes. To serve,

spoon over slices of pound cake or ice cream.

279
 DESSERTS

Magnificent Fudge
2 (16 ounce) jars slightly salted, dry-roasted
peanuts 2 (.5 kg)
1 (12 ounce) package semi-sweet chocolate chips 340 g
1 (4 ounce) bar German chocolate, broken 114 g
2 (24 ounce) packages white chocolate bark
or (3 pounds) almond bark, chopped 680 g/1.3 kg

• Place peanuts in sprayed 5-quart (5 L) slow cooker. In

layers, add chocolate chips, German chocolate and white
chocolate bark.

• Cover and cook on LOW for 3 hours without removing

lid. When candy cooks 3 hours, remove lid, stir and cool
in covered slow cooker. Stir again and drop by teaspoon
onto wax paper.
TIP: F
 or darker fudge, use 1 white bark and 1 dark bark. DO
NOT STIR.

280
 INDEX
A Classic Beef Roast 213
A Different Bean 104 Cola Roast 213
A Different Corned Beef 220 Cowboy Feed 232
Appetizers Easy Brisket 217
Broccoli Dip 9 Fiesta Beef and Rice 231
Bubbly Franks 22 Good Brisket 217
Cheesy Bacon Dip 10 Hash Brown Dinner 230
Chicken-Enchilada Dip 12 Herb-Crusted Beef Roast 212
Crab Dip 8 Italian Steak 203
Crab-Artichoke Spread 18 Italian Tortellini 236
Firecrackers and Bacon 16 Jack’s Meat Loaf 229
Great Balls of Fire 17 Mac ’N Cheese Supper 227
Hamburger Dip 11 Make-Believe Lasagna 226
Hot Broccoli Dip 12 Meat and Potatoes 225
Hot Reuben Spread 18 Meat on the Table 228
Indian-Corn Dip 13 Mushroom Beef 214
Party Smokies 19 Mushroom-Round Steak 202
Pepperoni Dip 13 O’Brian’s Hash 202
Sausage-Hamburger Dip 14 Old-Time Pot Roast 210
Sausage-Pineapple Bits 19 Pepper Steak 197
Spicy Franks 22 Pot Roast and Veggies 208
Teriyaki Wingettes 20 Sauce for Fancy Meatballs 225
The Big Dipper 15 Savory Steak 196
Unbelievable Crab Dip 8 Shredded Brisket for Sandwiches 219
Whiz Bang Dip 15 Sloppy Joes 237
Wingettes in Honey Sauce 21 Smoked Brisket 216
Apricot Chicken 137 Southwest Spaghetti 224
Apricot Ham 261 Special Hot Dog Supper 238
Arroz Con Pollo 189 Spicy Swiss Steak 199
Artichoke-Chicken Pasta 138 Stroganoff 200
Asparagus-Cheese Chicken 189 Stuffed Cabbage 223
Sweet and Savory Brisket 214
B Sweet and Sour Beef 209
Bacon-Wrapped Chicken 139 Swiss Steak 198
Baked Apples 271 Teriyaki Steak 201
Baked Chicken 178 Beef Roast 215
Baked Pork Chops 250 Beef and Barley Soup 62
Barbecue Pork Roast 259 Beef and Bean Medley 235
Beans and Barley Soup 63 Beef and Black Bean Soup 61
Beans and More Beans 105 Beef and Gravy 224
Beans and Sausage Soup 63 Beef and Macaroni Supper 234
Beef Beef and Noodle Soup 62
A Different Corned Beef 220 Beef and Noodles al Grande 222
Beef Roast 215 Beef Ribs and Gravy 221
Beef and Bean Medley 235 Beef Roulades 205
Beef and Gravy 224 Beef Tips and Mushroom Sauce 211
Beef and Macaroni Supper 234 Beef Tips Over Noodles 206
Beef and Noodles al Grande 222 Beef Tips Over Pasta 207
Beef Ribs and Gravy 221 Beefy Onion Supper 204
Beef Roulades 205 Beefy Rice Soup 60
Beef Tips and Mushroom Sauce 211 Ben’s Ham and Rice 264
Beef Tips Over Noodles 206 Better Butter Beans 105
Beef Tips Over Pasta 207 Black Bean Soup 49
Beefy Onion Supper 204 Black-Eyed Pea Soup 59
Brisket and Gravy 218 Bread Pudding with Coconut and Nuts 272
Cheeseburger Supper 233 Brisket and Gravy 218

281
 INDEX
Broccoli and Cheese 99 Chowder
Broccoli-Cheese Bake 98 Chicken Chowder 93
Broccoli Dip 9 Corn-Ham Chowder 92
Broccoli-Cheese Chicken 140 Country Chicken Chowder 91
Broccoli-Rice Chicken 138 Crab Chowder 90
Bubbly Franks 22 Ham-Vegetable Chowder 89
Butter-Baked Apples 273 Oyster Chowder 88
Split-Pea and Ham Chowder 87
C Chow Mein Chicken 154
Cajun Bean Soup 58 Chunky Chili 86
Cajun Beans and Rice 108 Cinnamon Carrots 109
California Vegetables 118 Classic Beef Roast 213
Carnival Couscous 132 Classy Chicken Dinner 155
Cheddar Soup Plus 57 Cola Roast 213
Cheeseburger Supper 233 Colorful Rice and Turkey 193
Cheese-Please Spinach 116 Comfort Stew 78
Cheese-Spaghetti and Spinach 133 Company Broccoli 100
Cheesy Bacon Dip 10 Company Potatoes 127
Cheesy Potato Soup 56 Confetti-Chicken Soup 50
Cheesy Ranch Potatoes 128 Corn-Ham Chowder 92
Cheezy Potatoes 128 Country Chicken Chowder 91
Cherry Sauce for Ham Loaf 263 Country Pork Chops 253
Chicken and Barley Soup 54 Cowboy Feed 232
Chicken Alfredo 185 Crab Chowder 90
Chicken and Everything Good 184 Crab Dip 8
Chicken and Noodles 141 Crab-Artichoke Spread 18
Chicken and Pasta 142 Cran-Apples for Pound Cake 279
Chicken and Rice Soup 53 Cream Cheese Chicken 140
Chicken and Stuffing 184 Cream of Zucchini Soup 48
Chicken and Vegetables 143 Creamed Chicken 156
Chicken Breast Deluxe 151 Creamed Chicken and Vegetables 157
Chicken Cacciatore 182 Creamed Ham with Spaghetti 265
Chicken Chowder 93 Creamed New Potatoes 127
Chicken Coq Vin 181 Creamed Peas and Potatoes 114
Chicken Curry Over Rice 144 Creamed-Cheese Spinach 115
Chicken Delicious 145 Creamy Chicken and Potatoes 155
Chicken Delight 146 Creamy Limas 106
Chicken Dinner 147 Creamy Potatoes and Ham 265
Chicken Fajitas 148 Creamy Salsa Chicken 158
Chicken for Supper 149 Creamy Vegetable Soup 47
Chicken for the Gods 137 Crunchy Green Beans 104
Chicken Marseilles 150 Crunchy Couscous 132
Chicken Ole’ 136
Chicken Stew 79 D
Chicken Stew over Biscuits 79 Delectable Apricot Ribs 257
Chicken Supper 152 Delicious Bread Pudding 270
Chicken with Orange Sauce 177 Delicious Broccoli-Cheese Soup 45
Chicken-Enchilada Dip 12 Delicious Chicken Pasta 160
Chicken-Pasta Soup 53 Delicious Pork Chops 246
Chicken-Ready Supper 149 Delicious Risotto Rice 131
Chicken-Supper Ready 153 Desserts
Chicken-Tortellini Stew 67 Baked Apples 271
Chili Frijoles 107 Bread Pudding with Coconut and
Chili Soup 52 Nuts 272
Chocolate Delight 277 Butter-Baked Apples 273
Chocolate Fondue 278 Chocolate Delight 277

282
 INDEX
Chocolate Fondue 278 Here’s the Stuff 164
Cran-Apples for Pound Cake 279 Home-Style Ribs 255
Delicious Bread Pudding 270 Honey-Baked Chicken 176
Fresh Peach Cobbler 274 Honey-Mustard Pork Chops 249
Fruit Sauce 279 Honey-Mustard Pork Roast 257
Magnificent Fudge 280 Hoppin’ John 130
Peaches With Crunch 274 Hot Broccoli Dip 12
Pineapple-Rice Pudding 275 Hot Reuben Spread 18
Surprise Dessert 276 Hungarian Stew 75
Dressed-Up Hash Browns 126
I
E Imperial Chicken 163
Easy Baked Potatoes 125 Indian-Corn Dip 13
Easy Brisket 217 Italian Bean Soup 39
Easy Chili 85 Italian Beans 106
Enchilada Soup 44 Italian Chicken 188
Italian Pork Chops 248
F Italian Steak 203
Farmhouse Supper 161 Italian Tortellini 236
Fiesta Beef and Rice 231 Italian-Vegetable Stew 75
Finger Lickin’ Baby Backs 260
Firecrackers and Bacon 16 J
Four-Veggie Bake 119 Jack’s Meat Loaf 229
French Onion Soup 42 Jambalaya
Fresh Peach Cobbler 274 Shrimp and Chicken Jambalaya 96
Fruit Sauce 279 Shrimp and Ham Jambalaya 94
Fruit-Stuffed Pork Roast 252 Shrimp and Sausage Jambalaya 95

G K
Ginger Pork 258 Krazy Karrots 110
Glazed Sweet Potatoes 130
Glory Potatoes 124 L
Golden Chicken Dinner 162 Lemon Chicken 180
Golden Squash 112
Golden Veggies 1119 M
Good Brisket 217 Mac ‘N Cheese Supper 227
Good Old Cheesy Potatoes 123 Magnificent Fudge 280
Great Balls of Fire 17 Make-Believe Lasagna 226
Green Bean Revenge 103 Maple-Plum Glazed Turkey Breast 186
Green Beans to Enjoy 102 Meat and Potatoes 225
Meat on the Table 228
H Meatball and Veggie Stew 74
Ham and Cabbage Stew 78 Meatball Soup 38
Ham and Potato Dish 264 Meatball Stew 74
Ham Loaf 263 Mexican-Meatball Soup 24
Ham to the Rescue 266 Minestrone Soup 64
Ham, Bean and Pasta Soup 41 Monterrey Bake 183
Hamburger Dip 11 Mushroom Beef 214
Hamburger Soup 40 Mushroom Chicken 165
Ham-Vegetable Chowder 89 Mushroom-Round Steak 202
Harvest-Vegetable Casserole 117
Hash Brown Dinner 230 N
Hawaiian Chicken 163 Navy Bean Soup 37
Healthy Veggies 116
Hearty Meatball Stew 76
Herb-Crusted Beef Roast 212

283
 INDEX
O Savory Pork Chops 242
O’Brian’s Hash 202 Smothered Pork Chop Dinner 241
Old-Time Pot Roast 210 Spinach-Stuffed Pork Roast 254
Ole’! For Stew 73 Stuffed Pork Chops 240
Orange Chicken 165 Sweet and Hot Mustard 262
Oregano Chicken 166 Sweet and Sour Sausage Links 267
Oyster Chowder 88 Tangy Apricot Ribs 260
Tender Pork Loin 250
P Tortellini Italian Style 267
Pancho Villa Stew 66 Walnut Ham 256
Party Smokies 19 Zesty Ham Supper
Pasta-Veggie Soup 36 Pork and Cabbage Supper 255
Peaches With Crunch 274 Pork and Hominy Soup 34
Peachy Pork Chops 247 Pork Chops and Gravy 244
Pepper Steak 197 Pork Chops for Supper 244
Pepperoni Dip 13 Pork Chops Pizza 245
Perfect Chicken Breasts 167 Pork Chops with Orange Sauce 243
Picante Chicken 167 Pork Roast with Apricot Glaze 251
Pineapple-Pork Chops 246 Pork –Vegetable Stew 72
Pineapple-Rice Pudding 275 Pot Roast and Veggies 208
Pinto Bean-Vegetable Soup 35 Potato and Leek Soup 33
Pizza Soup 35 Potato Soup Plus 24
Pork Potatoes al Grande 120
Apricot Ham 261 Pretty Parsley Potatoes 121
Baked Pork Chops 250
Barbecue Pork Roast 259 Q
Ben’s Ham and Rice 264 Quick-Fix Chicken 166
Cherry Sauce for Ham Loaf 263
Country Pork Chops 253 R
Creamed Ham with Spaghetti 265 Ranch Pork Chops 242
Creamy Potatoes and Ham 265 Roast and Vegetable Stew 71
Delectable Apricot Ribs 257 Roasted New Potatoes 122
Delicious Pork Chops 246 Roasted Red Pepper Tenderloin 256
Finger Lickin’ Baby Backs 260 Russian Chicken 168
Fruit-Stuffed Pork Roast 252
Ginger Pork 258 S
Ham and Potato Dish 264 Savory Chicken Fettuccine 170
Ham Loaf 263 Saffron Rice and Chicken 179
Ham to the Rescue 266 Santa Fe Stew 70
Home-Style Ribs 255 Sauce for Fancy Meatballs 225
Honey-Mustard Pork Chops 249 Saucy Cabbage Soup 32
Honey-Mustard Pork Roast 257 Saucy Ham Loaf 262
Italian Pork Chops 248 Sauerkraut and Bratwurst 268
Peachy Pork Chops 247 Sausage and Beans 268
Pineapple-Pork Chops 246 Sausage and Rice 194
Pork and Cabbage Supper 255 Sausage-Hamburger Dip 14
Pork Chops and Gravy 244 Sausage-Pineapple Bits 19
Pork Chops for Supper 244 Sausage-Pizza Soup 46
Pork Chops Pizza 245 Savory Broccoli and Cauliflower 100
Pork Chops with Orange Sauce 243 Savory Pork Chops 242
Pork Roast with Apricot Glaze 251 Savory Steak 196
Ranch Pork Chops 242 Scrumptious Chicken Breasts 171
Roasted Red Pepper Tenderloin 256 Serious Bean Stew 69
Saucy Ham Loaf 262 Shredded Brisket for Sandwiches 219
Sauerkraut and Bratwurst 268 Shrimp and Chicken Jambalaya 96
Sausage and Beans 268 Shrimp and Ham Jambalaya 94

284
 INDEX
Shrimp and Sausage Jambalaya 95 Hamburger Soup 40
Sloppy Joes 237 Italian Bean Soup 39
Slow Cooker Cordon Bleu 159 Meatball Soup 38
Smoked Brisket 216 Mexican-Meatball Soup 24
Smothered Chicken Breasts 172 Minestrone Soup 64
Smothered Pork Chop Dinner 241 Navy Bean Soup 37
Stews Pasta-Veggie Soup 36
Chicken Stew 79 Pinto Bean-Vegetable Soup 35
Chicken Stew Over Biscuits 79 Pizza Soup 35
Chicken-Tortellini Stew 67 Pork and Hominy Soup 34
Chunky Chili 86 Potato and Leek Soup 33
Comfort Stew 78 Potato Soup Plus 24
Easy Chili 85 Saucy Cabbage Soup 32
Ham and Cabbage Stew 78 Sausage-Pizza Soup 46
Hearty Meatball Stew 76 Soup With a Zip 32
Hungarian Stew 75 Southern Soup 31
Italian-Vegetable Stew 75 Spicy Sausage Soup 29
Meatball and Veggie Stew 74 Taco Soup 26
Meatball Stew 74 Taco Soup Ole 27
Ole’! For Stew 73 Taco-Chili Soup 28
Pancho Villa Stew 66 Tasty Black Bean Soup 45
Pork-Vegetable Stew 72 Tasty Cabbage and Beef Soup 52
Roast and Vegetable Stew 71 Tasty Chicken and Rice Soup 25
Santa Fe Stew 70 Tortellini Soup 43
Serious Bean Stew 69 Tortilla Soup 30
Southern Ham Stew 68 Turkey and Mushroom Soup 51
South-of-the Border Beef Stew 77 Turkey-Tortilla Soup 55
Traditional Chili 84 Vegetable-Lentil Soup 54
Turkey-Veggie Chili 83 Winter Minestrone 65
Vegetable Chili 82 Soup With a Zip 32
Vegetarian Chili 81 Southern Chicken 187
White Lightning Chili 80 Southern Green Beans and Potatoes 101
So-Good Chicken 168 Southern Ham Stew 68
Soups Southern Soup 31
Beans and Barley Soup 63 South-of-the Border Beef Stew 77
Beans and Sausage Soup 63 Southwest Spaghetti 224
Beef and Barley Soup 62 Southwestern Chicken Pot 173
Beef and Black Bean Soup 61 Special Hot Dog Supper 238
Beef and Noodle Soup 62 Spicy Franks 22
Beefy Rice Soup 60 Spicy Sausage Soup 29
Black Bean Soup 49 Spicy Spanish Rice 131
Black-Eyed Pea Soup 59 Spicy Swiss Steak 199
Cajun Bean Soup 58 Spinach-Stuffed Pork Roast 254
Cheddar Soup Plus 57 Split-Pea and Ham Chowder 87
Cheesy Potato Soup 56 Squash Combo 110
Chicken and Barley Soup 54 St. Pat’s Noodles 134
Chicken and Rice Soup 53 Stroganoff 200
Chicken-Pasta Soup 53 Stuffed Cabbage 223
Chili Soup 52 Stuffed Pork Chops 240
Confetti-Chicken Soup 50 Sunday Chicken 174
Cream of Zucchini Soup 48 Sunny Yellow Squash 111
Creamy Vegetable Soup 47 Sunshine Green Beans 101
Delicious Broccoli-Cheese Soup 45 Super Corn 113
Enchilada Soup 44 Surprise Dessert 276
French Onion Soup 42 Sweet and Hot Mustard 262
Ham, Bean and Pasta Soup 41 Sweet and Savory Brisket 214

285
 INDEX
Sweet and Sour Beef 209 Cinnamon Carrots 109
Sweet and Sour Chicken 173 Company Broccoli 100
Sweet and Sour Sausage Links 267 Company Potatoes 127
Sweet and Spicy Chicken 186 Creamed New Potatoes 127
Sweet Potatoes and Pineapple 129 Creamed Peas and Potatoes 114
Swiss Steak 198 Creamed-Cheese Spinach 115
Creamy Limas 106
T Crunchy Green Beans 104
Taco Chicken 182 Crunchy Couscous 132
Taco Soup 26 Delicious Risotto Rice 131
Taco Soup Ole 27 Dressed-Up Hash Browns 126
Taco-Chili Soup 28 Easy Baked Potatoes 125
Tangy Apricot Ribs 260 Four-Veggie Bake 119
Tangy Chicken 176 Glazed Sweet Potatoes 130
Tangy Chicken Legs 191 Glory Potatoes 124
Tasty Black Bean Soup 45 Golden Squash 112
Tasty Cabbage and Beef Soup 52 Golden Veggies 1119
Tasty Chicken and Rice Soup 25 Good Old Cheesy Potatoes 123
Tasty Chicken and Veggies 178 Green Bean Revenge 103
Tasty Chicken-Rice Veggies 175 Green Beans to Enjoy 102
Tender Pork Loin 250 Harvest-Vegetable Casserole 117
Teriyaki Steak 201 Healthy Veggies 116
Teriyaki Wingettes 20 Hoppin’ John 130
The Big Dipper 15 Italian Beans 106
Tortellini Italian Style 267 Krazy Karrots 110
Tortellini Soup 43 Potatoes al Grande 120
Tortilla Soup 30 Pretty Parsley Potatoes 121
Traditional Chili 84 Roasted New Potatoes 122
Turkey and Mushroom Soup 51 Savory Broccoli and Cauliflower 100
Turkey and Spaghetti 193 Southern Green Beans and Potatoes
Turkey Bake 190 101
Turkey Cassoulet 191 Spicy Spanish Rice 131
Turkey Loaf 192 Squash Combo 110
Turkey-Tortilla Soup 55 St. Pat’s Noodles 134
Turkey-Veggie Chili 83 Sunny Yellow Squash 111
Sunshine Green Beans 101
U Super Corn 113
Unbelievable Crab Dip 8 Sweet Potatoes and Pineapple 129
Yummy Corn 113
V Vegetarian Chili 81
Vegetable Chili 82
Vegetable-Lentil Soup 54 W
Vegetables Walnut Ham 256
A Different Bean 104 White Lightning Chili 80
Beans and More Beans 105 Whiz Bang Dip 15
Better Butter Beans 105 Wingettes in Honey Sauce 21
Broccoli and Cheese 99 Winter Dinner 169
Broccoli-Cheese Bake 98 Winter Minestrone 65
Cajun Beans and Rice 108
California Vegetables 118 Y
Carnival Couscous 132 Yummy Corn 113
Cheese-Please Spinach 116
Cheese-Spaghetti and Spinach 133 Z
Cheesy Ranch Potatoes 128 Zesty Ham Supper 261
Cheezy Potatoes 128
Chili Frijoles 107

286
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Charge to: Cookbook Resources
Account # _____________________________ 541 Doubletree Dr.
Highland Village, Texas 75077
Expiration Date _________________________ Toll Free (866) 229-2665
Signature_______________________________ (972) 317-6404 Fax

Name ____________________________________________________
Address___________________________________________________
City_____________________________State___________Zip_______
Telephone (Day)______________________(Evening)______________