Slow Cooker Recipes

Yes, some of these recipes call for cans of soup and other non-gourmet ingredients. But somehow the slow cooker works its magic and the results are delicious. Perhaps it’s because, as my friend Laura says, “You can even cook an old shoe all day in a Crock-Pot™ and it’ll be delicious!”

Corn Chowder with Smoked Sausage

2 cups frozen hash brown potatoes

1 tablespoon butter or margarine

2 cup diced smoked sausage

1 can whole kernel corn

2 cups milk

1 cup chopped onion

1 can cream-style corn

1 can cream of mushroom soup

salt and pepper to taste

Combine all ingredients in a slow cooker. Cook on low for 4 to 4 1/2 hours. This is great served with corn bread.

“Snappy” Joes

1 1/2 pounds lean ground beef

1 large onion, chopped

1/2 teaspoon garlic powder

1 6-ounce can Snap-E-Tom or other spicy tomato juice

1/2 cup catsup

1/2 cup water

2 tablespoons brown sugar

1 4-ounce can green chiles

1 tablespoon prepared mustard

2 teaspoons chili powder

1 teaspoon Worcestershire sauce

8 whole-wheat buns

shredded cheddar cheese

In a large skillet, cook the ground beef and onion until the ground beef is browned and the onion is tender. Drain off fat.

Combine the tomato juice, catsup, water, brown sugar, peppers, mustard, chili powder and Worcestershire sauce in the slow cooker. Add the meat mixture, cover and cook on low setting for 8 to 10 hours or on high setting for 4 to 5 hours. Toast buns, spoon meat mixture on the buns and sprinkle with cheese. Makes 8 sandwiches.

Italian Beef

3-4 pounds boneless chuck pot roast

3 cups water

1 1-ounce envelope dried onion soup mix

2 cloves garlic, pressed through a garlic press or minced

1 medium onion, sliced into ¼ inch slices

1 teaspoon dried oregano

1/4 teaspoon cayenne pepper

1/2 teaspoon dried thyme

1/2 teaspoon dried sage

1/2 teaspoon dried basil

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

10-12 split rolls, toasted

2 cups shredded mozzarella cheese

Put the roast in the slow cooker. Combine the water, dried soup mix and remaining ingredients. Pour over chuck roast. Cook on low for 9-10 hours. Shred the meat with two forks and return to the pot.

To serve, spoon out some of the Italian Beef onto a roll, including some of the broth. Top with a generous spoonful of shredded mozzarella cheese. This recipe makes 10-12 sandwiches.