Fix-It and Forget-It Revised and Updated: 700 Great Slow Cooker Recipes (20 page)

3 ribs celery, sliced

1 Tbsp. dried parsley flakes

28-oz. can tomatoes

½ tsp. salt

2,
or
3, 8-oz. cans clams with liquid

2 whole peppercorns

1 bay leaf

1½ tsp. dried crushed thyme

3 medium potatoes, cubed

1. Combine all ingredients in slow cooker.

2. Cover. Cook on Low 8-10 hours.

Chicken Clam Chowder

Irene Klaeger

Inverness, FL

Makes 10-12 servings

Prep. Time: 20-25 minutes

Cooking Time: 3-8 hours

Ideal slow-cooker size: 4-qt.

1 lb. bacon, diced

¼ lb. ham, cubed

2 cups chopped onions

2 cups diced celery

½ tsp. salt

¼ tsp. pepper

2 cups diced potatoes

2 cups cooked, diced chicken

4 cups chicken broth

2 bottles clam juice,
or
2 cans clams with juice

1-lb. can whole kernel corn with liquid

¾ cup flour

4 cups milk

4 cups shredded cheddar,
or
Jack, cheese

½ cup whipping cream (not whipped)

2 Tbsp. fresh parsley

1. Sauté bacon, ham, onions, and celery in skillet until bacon is crisp and onions and celery are limp. Add salt and pepper.

2. Combine all ingredients in slow cooker except flour, milk, cheese, cream, and parsley.

3. Cover. Cook on Low 6-8 hours, or on High 3-4 hours.

4. Whisk flour into milk. Stir into soup, along with cheese, whipping cream, and parsley. Cook one more hour on High.

Chicken Broth

Ruth Conrad Liechty

Goshen, IN

Makes about 6 cups broth

Prep. Time: 10 minutes

Cooking Time: 4-5 hours

Ideal slow-cooker size: 4-qt.

bony chicken pieces from 2 chickens

1 onion, quartered

3 whole cloves,
optional

3 ribs celery, cut up

1 carrot, quartered

1½ tsp. salt

¼ tsp. pepper

4 cups water

1. Place chicken in slow cooker.

2. Stud onion with cloves. Add to slow cooker with other ingredients.

3. Cover. Cook on High 4-5 hours.

4. Remove chicken and vegetables. Discard vegetables. Debone chicken. Cut up meat and add to broth. Use as stock for soups.

Chicken Rice Soup

Karen Ceneviva

Seymour, CT

Makes 8 servings

Prep Time: 15 minutes

Cooking Time: 4-8 hours

Ideal slow-cooker size: 3½-qt.

½ cup wild rice, uncooked

½ cup long-grain rice, uncooked

1 tsp. vegetable oil

1 lb. boneless, skinless chicken breasts, cut into ¾-inch cubes

5¼ cups chicken broth

1 cup celery (about 2 ribs), chopped in ½-inch thick pieces

1 medium onion, chopped

2 tsp. dried thyme leaves

¼ tsp. red pepper flakes

1. Mix wild and white rice with oil in slow cooker.

2. Cover. Cook on High 15 minutes.

3. Add chicken, broth, vegetables, and seasonings.

4. Cover. Cook 4-5 hours on High or 7-8 hours on Low.

Tip:

A dollop of sour cream sprinkled with finely chopped scallions on top of each individual serving bowl makes a nice finishing touch.

Chicken Noodle Soup

Beth Shank

Wellman, IA

Makes 6-8 servings

Prep. Time: 10 minutes

Cooking Time: 4-6 hours

Ideal slow-cooker size: 5-qt.

2 tsp. chicken bouillon granules,
or
2 chicken bouillon cubes

5 cups hot water

46-oz. can chicken broth

2 cups cooked chicken

1 tsp. salt

4 cups homestyle noodles, uncooked

⅓ cup thinly sliced celery, lightly pre-cooked in microwave

⅓ cup shredded,
or
chopped, carrots

1. Dissolve bouillon in water. Pour into slow cooker.

2. Add remaining ingredients. Mix well.

3. Cover. Cook on Low 4-6 hours.

Brown Jug Soup

Dorothy Shank

Sterling, IL

Makes 10-12 servings

Prep. Time: 15-20 minutes

Cooking Time: 10-12 hours

Ideal slow-cooker size: 7-qt.

10½-oz. can chicken broth

4 chicken bouillon cubes

1 qt. water

2 cups diced celery

2 cups diced onions

4 cups diced potatoes

3 cups diced carrots

10-oz. pkg. frozen whole kernel corn

2 10¾-oz. cans cream of chicken soup

½ lb. Velveeta cheese, cubed

1. Combine all ingredients except cheese in slow cooker.

2. Cover. Cook on Low 10-12 hours, or until vegetables are tender.

3. Just before serving, add cheese. Stir until cheese is melted. Serve.

Chicken Corn Soup

Eleanor Larson

Glen Lyon, PA

Makes 4-6 servings

Prep. Time: 15 minutes

Cooking Time: 8-9 hours