Slow Cooker: The Best Cookbook Ever (54 page)

This warm dip for shrimp has all the flavors of that great cocktail, the bloody Mary, and a creamy texture from the addition of cream cheese. It’s delicious for dipping with crab claws or sturdy tortilla chips.

Two 8-ounce packages cream cheese at room temperature, cut into cubes

1½ cups Clamato juice

2 cups spicy tomato juice or bloody

Mary mix

2 tablespoons prepared horseradish

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cup Worcestershire sauce

1 teaspoon Tabasco sauce

2 teaspoons celery salt

¼ teaspoon freshly ground black pepper

2 tablespoons fresh lemon juice

1 cup pepper vodka

4 green onions, finely chopped, using the white and tender green parts

4 stalks celery, finely chopped

coat the insert of a 3- to 5-quart slow cooker with nonstick cooking spray. Put the cream cheese in the insert, cover, and cook on low for 20 minutes, until the cream cheese begins to melt. Add the remaining ingredients and stir to combine.

cover and cook on low for 3 to 4 hours, stirring a few times during the cooking time.

serve from the cooker set on warm.

serves 8

My favorite cheese, nuts, and fruit combine here for a sensational dip. Maytag blue cheese comes from The Maytag Dairy, which was founded by the son of the folks who gave us the Maytag appliances. The blue cheese is aged in caves in Iowa, and it’s delicious, but you can use your favorite blue here. Many students ask me how to keep the apples from turning color, and a colleague here in San Diego shared with me that submerging the apples in Sprite will keep them perfectly colored for 4 hours. It does work, and I’ve used this trick lots of times. When you drain the apples for serving, make sure to pat them dry.

Two 8-ounce packages cream cheese at room temperature

½ cup mayonnaise

2 tablespoons Ruby Port

6 drops Tabasco sauce

1 cup chopped walnuts

2 cups crumbled Maytag blue cheese

4 to 6 Granny Smith Apples, cored and cut into 8 wedges each, for serving

Crackers for serving

coat the insert of a 1½- to 3-quart slow cooker with nonstick cooking spray. Put the cream cheese, mayonnaise, port, Tabasco, walnuts, and blue cheese in a mixing bowl and stir until blended.

transfer the mixture to the slow-cooker insert. Cover and cook on low for 2 to 3 hours, until heated through and bubbly.

serve from the cooker set on warm with the apple wedges and crackers.

serves 8

Not only is this a terrific appetizer, but you can also serve these roasted tomatoes over pasta or as a sauce for a grilled entrée. The slow cooker roasts the tomatoes. When they cool, you stir in fresh mozzarella to make a terrific bruschetta topping to serve as part of an antipasto.

¼ cup extra-virgin olive oil

1 large red onion, coarsely chopped

2 teaspoons dried basil

1 teaspoon fresh rosemary leaves, finely chopped

4 cloves garlic, minced

Three 28- to 32-ounce cans whole plum tomatoes, drained

2 teaspoons salt

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teaspoon red pepper flakes

8 ounces fresh mozzarella, cut into

½-inch dice

Lightly toasted baguette slices for serving

combine all the ingredients except the mozzarella and the baguette slices in the insert of a 5- to 7-quart slow cooker. Cover and cook on high for 2 hours. Uncover the cooker and cook on low, stirring occasionally, for 3 hours, until the tomato liquid has almost evaporated.

remove the tomato mixture to the bowl of a food processor and pulse on and off five times to chop the tomatoes and garlic. Transfer to a serving bowl to cool, then stir in the mozzarella.

serve with the toasted baguette slices.

serves 8

Smoky chipotles, orange, and honey combine in this wing treatment to give you a sweet, smoky, and sticky chicken experience. Although there are six chipotles in this recipe, they provide more smoky flavor than heat, but if you would prefer to reduce the amount, that’s fine.

3 pounds chicken wing drumettes

1 medium red onion, finely chopped

6 chipotle chiles in adobo, finely chopped

1 teaspoon ground cumin

2 cloves garlic, minced

1½ cups orange juice

½ cup honey

½ cup ketchup

½ cup finely chopped fresh cilantro

coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray.

arrange the wings on a rack in a baking sheet and broil until the wings are crispy on one side.

turn the wings and broil until crispy and browned, another 5 minutes.

remove the wings from the oven. If you would like to do this step ahead of time, cool the wings and refrigerate for up to 2 days; other wise, place the wings in the prepared slowcooker insert.

combine the remaining ingredients in a mixing bowl, pour over the wings, and turn the wings to coat with the sauce.

cover and cook the wings on high for 3 hours, until they are cooked through; turn them twice during the cooking process to ensure even cooking.

serve the wings from the cooker set on warm.

serves 8

Jamaican jerk seasoning combines with a mango-flavored sauce for sweet and spicy wings with a deliciously different flavor. You can make your own jerk seasoning, or you can buy it in the supermarket.

3 pounds chicken wing drumettes

2 teaspoons jerk seasoning

1½ cups mango nectar

¼ cup firmly packed light brown sugar

coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray.

arrange the wings on a rack in a baking sheet and broil until the wings are crispy on one side.

turn the wings and broil until crispy and browned, another 5 minutes.

remove the wings from the oven. If you would like to do this step ahead of time, cool the wings and refrigerate for up to 2 days; other wise, place the wings in the prepared slowcooker insert.

combine the remaining ingredients in a mixing bowl, pour over the wings, and turn the wings to coat with the sauce.

cover and cook on high for 3 hours, turning the wings twice during the cooking time.

serve the wings from the cooker set on warm.

serves 8

This recipe falls into the category of a “no brainer” for me. A few ingredients are stirred together and cooked for a few hours, delivering a dynamite appetizer to serve friends and family. Serve this smoky, spicy, bourbon-flavored appetizer as part of a Super Bowl buffet.

2 cups ketchup

½ cup firmly packed light brown sugar

1 tablespoon Worcestershire sauce

1 teaspoon Creole mustard

1 teaspoon hot sauce

1 medium onion, finely chopped

½ cup bourbon

2 pounds kielbasa or other smoked sausages, cut into ½-inch rounds

combine all the ingredients in the insert of a 3- to 5-quart slow cooker. Cover and cook on low for 4 to 5 hours, until the sausage is heated through.

serve the kielbasa from the cooker set on warm, with 6-inch skewers.

serves 8

Tiny smoked sausages bathed in a sweet and spicy barbecue sauce are a terrific starter for any party. Make sure to serve these little guys with six-inch skewers, so toothpicks won’t get lost in the pot like they most assuredly do! Make sure also to have a plate on the side so used skewers can be deposited there. Better to find them on the plate than between your couch cushions!

Two 16-ounce packages mini smoked sausages (Hillshire Farms is a reliable brand)

2 tablespoons canola or vegetable oil

1 medium onion, finely chopped

2 teaspoons ancho chile powder

1½ cups ketchup

One 8-ounce can tomato sauce

¼ cup molasses

2 tablespoons Worcestershire sauce

¼ cup honey

arrange the sausages in the insert of a 1½- to 3-quart slow cooker. Heat the oil in a small skillet over medium-high heat. Add the onion and chili powder and sauté until the onion is softened, about 3 minutes.

transfer the contents of the skillet to the slow-cooker insert. Add the ketchup, tomato sauce, molasses, Worcestershire, and honey and stir to blend. Cover and cook over low heat 2 to 3 hours, until the sausages are heated through.

serve the sausages from the cooker set on warm.

serves 6–8

Main courses always shine in the slow cooker, and these are just a little more elegant than typical weeknight fare. Think of these as your go-to dishes when you want to impress someone without having to baby the dish along. Most of these dishes can be prepared the day before and reheated in the slow cooker for serving.

This curry dish is made with boneless thighs, and they soak up the rich curry flavors and coconut milk. The basil adds a fresh touch at the end. Serve this curry with condiments on the side: chutney, toasted unsweetened coconut, banana chips, hard- cooked egg, crisp crumbled bacon, green onions, and/or toasted peanuts.

4 tablespoons (½ stick) unsalted butter

18 chicken thighs, boned and skinned

1 teaspoon garam masala

2 medium onions, finely chopped

1 teaspoon freshly grated ginger

2 cloves garlic, minced

1 large Granny Smith apple, cored and cut into ½-inch dice

¼ cup all-purpose flour

2 cups chicken broth

1½ teaspoons sweet curry powder

1 cup coconut milk

¼ cup finely chopped fresh basil

Steamed rice for serving

melt 2 tablespoons of the butter in a large skillet over high heat. Sprinkle the chicken thighs with the garam masala, add to the skillet in batches, and sauté until browned on all sides. Transfer the browned pieces to the insert of a 5- to 7-quart slow cooker. Add the onions, ginger, garlic, and apple to the same skillet and sauté over medium-high heat until the onions begin to soften, about 5 minutes. Transfer the contents of the skillet to the slow-cooker insert.

melt the remaining 2 tablespoons of butter in the skillet. Add the flour and cook, for 3 minutes, whisking constantly. Gradually whisk in the chicken broth and bring the mixture to a boil.

stir in the curry powder and coconut milk. Transfer the sauce to the insert of a slow-cooker. Cover and cook on low for 6 to 8 hours, until the chicken is tender. Sprinkle the basil over the curry and stir to blend.

serve over steamed rice.

serves 6–8

Sweet, salty, and cheesy, these delicious stuffed chicken breasts simmer in a delicious broth flavored with balsamic vinegar. Serve the chicken with a side of polenta, risotto, or pasta to soak up the sauce.

6 chicken breast halves, skinned and boned

1½ teaspoons salt

½ teaspoon freshly ground black pepper

6 thin slices prosciutto di Parma

6 dried figs, finely chopped

Six 6-inch-long and ½-inch-thick strips Fontina cheese

2 tablespoons unsalted butter

¼ cup finely chopped shallot

2 teaspoons dried sage leaves, crushed in the palm of your hand

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cup balsamic vinegar

¼ cup Ruby Port

1½ cups chicken broth

½ cup heavy cream

place the chicken shiny-side down between sheets of plastic wrap and pound it until it is uniform in thickness.

sprinkle the chicken evenly with the salt and pepper. Lay a slice of prosciutto on each chicken breast, top with the chopped fig, and lay a strip of the cheese in the center of each breast. Roll each breast up from the top, tucking in the sides and securing with a 4-inch skewer, silicone loops, or kitchen string. Arrange the stuffed breasts in the insert of a 5- to 7-quart slow cooker, wedging the chicken to fit in one layer.

heat the butter in a small skillet over medium-high heat. Add the shallot and sage and sauté until the shallot is softened. Deglaze the skillet with the vinegar and Port, scraping up any browned bits from the bottom of the pan.

transfer the contents of the skillet to the slow-cooker insert. Pour in the broth. Cover and cook on high for 2½ to 3 hours, until the chicken is cooked through (170°F on an instant-read thermometer). Carefully transfer the chicken to a serving platter and cover with aluminum foil.

transfer the sauce to a saucepan and boil until the sauce is reduced by half. Stir in the cream and heat to serving temperature.

remove the skewers, silicone loops, or kitchen string. Using a serrated knife, cut each chicken breast crosswise into 4 pieces and serve in a pool of the sauce.

serves 6

Traditional chicken Parmigiana with breaded chicken cutlets gets a makeover in the slow cooker. The chicken is stuffed with three cheeses and then set to simmer in an oreganospiked tomato sauce. Mama Mia, don’t forget the pasta!

2 tablespoons extra-virgin olive oil

1 large onion, finely chopped

Pinch of red pepper flakes

1½ teaspoons dried oregano

½ teaspoon dried basil

½ cup dry red wine

One 28-ounce can crushed tomatoes, with their juice

6 chicken breast halves, skinned and boned

1½ teaspoons salt

½ teaspoon freshly ground black pepper

1 large egg

1 cup fresh bread crumbs

½ cup finely shredded Parmigiano-Reggiano cheese, plus additional for garnishing

½ cup finely shredded Fontina cheese

½ cup finely shredded mozzarella cheese

½ cup finely chopped fresh Italian parsley

heat the oil in a large skillet over medium-high heat. Add the onion, red pepper flakes, oregano, and basil and sauté until the onion is softened, about 3 minutes. Add the wine and boil until reduced to about 2 tablespoons. Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker. Add the tomatoes and stir to combine.

place the chicken breasts shiny-side up between sheets of plastic wrap and pound it to a uniform thickness. Sprinkle the chicken evenly with the salt and pepper. Combine the egg, bread crumbs, cheeses, and parsley in a small bowl.

spread the mixture over the chicken breasts and roll the chicken up. Carefully place the chicken in the tomato sauce. Cover and cook for 2½ to 3 hours, until the chicken is cooked through (170°F on an instant-read thermometer). Carefully transfer the chicken from the sauce to a serving platter and cover with aluminum foil.

slice the chicken with a serrated knife and serve each breast in a pool of sauce. Garnish with additional Parmigiano-Reggiano.

serves 6