Easy Slow Cooker Cookbook (3 page)

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