Fix-It and Forget-It Revised and Updated: 700 Great Slow Cooker Recipes (28 page)

Mjeodrah or Esau’s Lentil Soup

Dianna Milhizer

Springfield, VA

Makes 8 servings

Prep. Time: 15 minutes

Cooking Time: 6-8 hours

Ideal slow-cooker size: 4-qt.

1 cup chopped carrots

1 cup diced celery

2 cups chopped onions

1 Tbsp. olive oil,
or
butter

2 cups brown rice

1 Tbsp. olive oil,
or
butter

6 cups water

1 lb. lentils, washed and drained

1. Sauté carrots, celery, and onions in 1 Tbsp. oil in skillet. When soft and translucent place in slow cooker.

2. Brown rice in 1 Tbsp. oil until dry. Add to slow cooker.

3. Stir in water and lentils.

4. Cover. Cook on High 6-8 hours.

Serving suggestion: Serve 1 cup each in individual soup bowls. Cover each with a serving of fresh garden salad (
lettuce
,
spinach
leaves, chopped
tomatoes
, minced
onions
, chopped
bell peppers
, sliced
olives
, sliced
radishes
). Pour favorite
vinaigrette
over all.

Sweet Potato Lentil Soup

Joleen Albrecht

Gladstone, MI

Makes 6 servings

Prep Time: 10-15 minutes

Cooking Time: 6 hours

Ideal slow-cooker size: 4-qt.

4 cups vegetable broth

3 cups (about 1¼ lbs.) sweet potatoes, peeled and cubed

3 medium carrots, chopped

1 medium onion, chopped

4 cloves garlic, minced

1 cup dried lentils, rinsed

½ tsp. ground cumin

¼ tsp. salt

¼ tsp. cayenne pepper

¼ tsp. ground ginger

¼ cup fresh cilantro, minced,
or
1-2 Tbsp. dried cilantro

1. Combine all ingredients in slow cooker.

2. Cover. Cook on Low 6 hours, or until vegetables are done to your liking.

Sweet Potato Chowder

Carol Eberly

Harrisonburg, VA

Makes 12 servings

Prep Time: 20-25 minutes

Cooking Time: 8 hours

Ideal slow-cooker size: 4- to 5-qt.

1 celery rib, chopped

2 Tbsp. butter, melted

2 14½-oz. cans chicken broth

2 cups water

2 tsp. chicken bouillon granules

4 medium red potatoes, peeled, if you wish, and cubed

1 large sweet potato, peeled, if you wish, and cubed

2 cups ham, fully cooked and cubed

¼ cup chopped onion

½ tsp. garlic powder,
or
1 clove garlic, minced

½ tsp. seasoning salt

½ tsp. dried oregano

½ tsp. parsley flakes

¼ tsp. pepper

¼ tsp. crushed red pepper flakes

¼ cup flour

2 cups milk

1. Mix all ingredients except flour and milk in slow cooker.

2. Cover. Cook 8 hours on Low.

3. One hour before end of cooking time, combine milk and flour in a small bowl, or place in covered jar and shake, until smooth. Stir into hot soup.

Sweet Potato Soup

Janie Steele

Moore, OK

Makes 4 servings

Prep Time: 30 minutes (including time to cook sweet potatoes)

Cooking Time: 1 hour

Ideal slow-cooker size: 4-qt.

2
or
3 large sweet potatoes, baked, peeled, and cubed

1½ cups chicken broth,
divided

1 Tbsp. butter

1 Tbsp. flour

¼ tsp. ground ginger

1 cup evaporated milk

1. Combine cooked sweet potatoes and ¾ cup broth in blender. Blend on high until mixture is smooth.

2. Place butter, flour, and ginger in slow cooker. Turn cooker to High and add milk gradually.

3. Cook, stirring frequently, until thickened.

4. Add sweet potato mixture from blender. Add remaining chicken broth. Stir until smooth.

5. Cover. Cook on High until heated through, about 1 hour.

Serving suggestion: Garnish each individual serving with a scattering of chopped
pecans
.

French Onion Soup

Jenny R. Unternahrer

Wayland, IA

Janice Yoskovich

Carmichaels, PA

Makes 10 servings

Prep. Time: 20 minutes

Cooking Time: 5-7 hours

Ideal slow-cooker size: 6½-qt.

8-10 large onions, sliced

½ cup butter,
or
margarine

6 10½-oz. cans condensed beef broth

1½ tsp. Worcestershire sauce

3 bay leaves

1. Sauté onions in butter until crisp-tender. Transfer to slow cooker.

2. Add broth, Worcester-shire sauce, and bay leaves.

3. Cover. Cook on Low 5-7 hours, or until onions are tender. Discard bay leaves.

Serving suggestion: Ladle into bowls. Top each with a slice of toasted
French bread
and some grated
Parmesan
and/or
mozzarella cheese
.

Note:

For a more intense beef flavor, add one beef bouillon cube, or use home-cooked beef broth instead of canned broth.

Cider and Pork Stew

Veronica Sabo

Shelton, CT

Makes 5 servings

Prep Time: 15 minutes

Cooking Time: 7-9 hours

Ideal slow-cooker size: 3½-qt.

2 medium (about 1¼ lbs.) sweet potatoes, peeled, if you wish, and cut into ¾-inch pieces

3 small carrots, peeled and cut into ½-inch-thick slices

1 cup onions, chopped

1-2-lb. boneless pork shoulder, cut into 1-inch cubes

1 large Granny Smith apple, peeled, cored and coarsely chopped

¼ cup flour

¾ tsp. salt

½ tsp. dried sage

½ tsp. thyme

½ tsp. pepper

1 cup apple cider

1. Layer sweet potatoes, carrots, onions, pork, and apple in slow cooker.

2. Combine flour, salt, sage, thyme, and pepper in medium bowl.

3. Add cider to flour and spice mix. Stir until smooth.

4. Pour over meat and vegetables in slow cooker.

5. Cover. Cook on Low 7-9 hours, or until meat and vegetables are tender.

Sandy’s Potato Soup

Sandra D. Thony

Jenks, OK

Makes 8-10 servings

Prep. Time: 15 minutes

Cooking Time: 9 hours

Ideal slow-cooker size: 7-qt.

8 large potatoes, cubed

2 medium onions, chopped

3 Tbsp. butter,
or
margarine

½-1 lb. bacon, cooked crisp, drained, and crumbled