Slow-Cooker Recipes

March 23, 2005 — -- The Good Housekeeping Institute tested several slow cookers and came up with four of the best ones, including the All Clad, Rival VersaWare, Rival Stoneware and Hamilton Beach.

Below are four delicious slow-cooker recipes that take only minutes to prepare and cook while you're doing other things. To print these recipes, scroll down to the bottom of this page and click on the "print this article" icon.

Prep time: 10 minutes

Cook time: 8 to 10 hours on low

Ingredients:

• 190 grams celery stalks (about 3 stalks), cut into 1/2-inch-long slices
• 1 medium onion cut into 16 wedges
• 1 bag (16 ounces) peeled baby carrots
• 3 pounds choice boneless beef chuck for stew, cut into 1½-inch pieces
• 1 can (14½ ounces) stewed tomatoes
• 1 cup water
• 1 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 1/4 teaspoon dried thyme

Directions:

(If capacity of slow cooker is more or less than 5½ to 6½ quarts, scale recipe accordingly.)

1. Combine all ingredients in slow cooker.

2. Cover with lid and cook on low setting as manufacturer directs or for 8 to 10 hours or until beef is fork-tender.

Prep time: 15 minutes

Cook time: about 7 hours

Makes about 8 cups or 8 main-dish servings

Ingredients:

• 2 pounds ground turkey
• 1 large onion, chopped
• 1 large green pepper, cut into 1-inch pieces
• 3 garlic cloves, crushed with press
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground red pepper (cayenne)
• 1/2 teaspoon salt
• 1 can (28 ounces) plum tomatoes in puree, chopped
• 2 cans (15 to 19 ounces each) pinto or black beans, rinsed and drained (optional)

Directions:

1. In 4½- to 5-quart flameproof slow-cooker pot or in deep 12-inch skillet over medium-high heat, cook beef, onion, green pepper, and garlic until beef is browned and vegetables begin to soften.