Fix-It and Forget-It Revised and Updated: 700 Great Slow Cooker Recipes (22 page)

Tex-Mex Chicken Chowder

Janie Steele

Moore, OK

Makes 8-10 servings

Prep. Time: 20 minutes

Cooking Time: 4½-6½ hours

Ideal slow-cooker size: 5-qt.

1 cup chopped onions

1 cup thinly sliced celery

2 garlic cloves, minced

1 Tbsp. oil

1½ lbs. boneless, skinless chicken breasts, cubed

32-oz. can chicken broth

1 pkg. country gravy mix

2 cups milk

16-oz. jar chunky salsa

32-oz. bag frozen hash brown potatoes

4½-oz. can chopped green chilies

8 oz. Velveeta cheese, cubed

1. Combine onions, celery, garlic, oil, chicken, and broth in 5-quart or larger slow cooker.

2. Cover. Cook on Low 2½ hours, until chicken is no longer pink.

3. In separate bowl, dissolve gravy mix in milk. Stir into chicken mixture. Add salsa, potatoes, chilies, and cheese and combine well. Cook on Low 2-4 hours, or until potatoes are fully cooked.

Chicken and Ham Gumbo

Barbara Tenney

Delta, PA

Makes 4 servings

Prep. Time: 20 minutes

Cooking Time: 6-8 hours

Ideal slow-cooker size: 4-qt.

1½ lbs. boneless, skinless chicken thighs

1 Tbsp. oil

10-oz. pkg. frozen okra

½ lb. smoked ham, cut into small chunks

1½ cups coarsely chopped onions

1½ cups coarsely chopped green peppers

2
or
3 10-oz. cans cannellini beans, drained

6 cups chicken broth

2 10-oz. cans diced tomatoes with green chilies

2 Tbsp. chopped fresh cilantro

1. Cut chicken into bite-sized pieces. Cook in oil in skillet until no longer pink.

2. Run hot water over okra until pieces separate easily.

3. Combine all ingredients but cilantro in slow cooker.

4. Cover. Cook on Low 6-8 hours. Stir in cilantro before serving.

Variations:

1. Stir in ½ cup long-grain, dry rice with rest of ingredients.

2. Add ¾ tsp. salt and ¼ tsp. pepper with other ingredients.

Easy Southern Brunswick Stew

Barbara Sparks

Glen Burnie, MD

Makes 10-12 servings

Prep. Time: 10 minutes

Cooking Time: 6½-8½ hours

Ideal slow-cooker size: 4-qt.

2-3 lbs. pork butt

17-oz. can white corn

14-oz. bottle ketchup

2 cups diced, cooked potatoes

10-oz. pkg. frozen peas

2 10¾-oz. cans tomato soup

hot sauce to taste

salt to taste

pepper to taste

1. Place pork in slow cooker.

2. Cover. Cook on Low 6-8 hours. Remove meat from bone and shred.

3. Combine all ingredients in slow cooker.

4. Cover. Bring to boil on High. Reduce heat to Low and simmer 30 minutes.

Joy’s Brunswick Stew

Joy Sutter

Iowa City, IA

Makes 8 servings

Prep. Time: 10 minutes

Cooking Time: 4 hours

Ideal slow-cooker size: 4-qt.

1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces

2 potatoes, thinly sliced

10¾-oz. can tomato soup

16-oz. can stewed tomatoes

10-oz. pkg. frozen corn

10-oz. pkg. frozen lima beans

3 Tbsp. onion flakes

¼ tsp. salt

⅛ tsp. pepper

1. Combine all ingredients in slow cooker.

2. Cover. Cook on High 2 hours. Reduce to Low and cook 2 hours.

Variation:

For more flavor, add 1,
or
2, bay leaves during cooking.

Brunswick Soup Mix

Joyce B. Suiter

Garysburg, NC

Makes 14 servings

Prep. Time: 10-15 minutes

Cooking Time: 7 hours

Ideal slow-cooker size: 5-qt.

1 large onion, chopped

4 cups frozen, cubed, hash browns, thawed

4 cups chopped, cooked chicken,
or
2 20-oz. cans canned chicken

14½-oz. can diced tomatoes

15-oz. can tomato sauce

15¼-oz. can corn

15¼-oz. can lima beans, drained

2 cups chicken broth

½ tsp. salt

½ tsp. pepper

¼ tsp. Worcestershire sauce

¼ cup sugar

1. Combine all ingredients in large slow cooker.

2. Cover. Cook on High 7 hours.

3. Cool and freeze in 2-cup portions.

4. To use, empty 1 frozen portion into saucepan with small amount of liquid: tomato juice, V8 juice, or broth. Cook slowly until soup mixture thaws. Stir frequently, adding more liquid until of desired consistency.

Oriental Turkey Chili

Kimberly Jensen

Bailey, CO

Makes 6 servings

Prep. Time: 20 minutes

Cooking Time: 6 hours

Ideal slow-cooker size: 4-qt.

2 cups yellow onions, diced

1 small red bell pepper, diced

1 lb. ground turkey, browned

2 Tbsp. minced gingerroot

3 cloves garlic, minced

¼ cup dry sherry

¼ cup hoisin sauce

2 Tbsp. chili powder

1 Tbsp. corn oil

2 Tbsp. soy sauce

1 tsp. sugar

2 cups canned whole tomatoes

16-oz. can dark red kidney beans, undrained

1. Combine all ingredients in slow cooker.

2. Cover. Cook on Low 6 hours.

Serving suggestion: Serve topped with
chow mein noodles
or over cooked
white rice
.

Note:

If you serve this chili over rice, this recipe will yield 10-12 servings.