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.
Beef Stew in All Clad Slow Cooker
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.
Chili in Rival VersaWare Slow Cooker
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.
2. Stir in chili powder, cumin, oregano, ground red pepper and salt. Mix well. Add tomatoes with their puree.
3. If using skillet, transfer chili to slow-cooker pot. Cover slow cooker with lid and cook on low setting 7 to 8 hours.
4. If adding beans, stir into mixture in slow cooker with 15 minutes remaining. Before serving, skim and discard fat from chili liquid.
Each serving: About 250 calories, 26g protein, 10g carbohydrate, 12g total fat (3g saturated), 3g fiber, 87 mg cholesterol, 515 mg sodium.
Winter Vegetable Chowder in Rival Stoneware Slow Cooker
Prep time: 15 minutes
Cook time: about 7 hours
Makes about 12 cups or 6 main-dish servings
• 2 medium leeks (about 1/2 pound)
• 3 slices bacon, cut into 1/2-inch pieces
• 3 large red potatoes (about 1½ pounds)
• 3 medium parsnips (about 1½ pounds)
• 1 package (20 ounces) peeled and seeded butternut squash
• 2 cans (14 to 14½ ounces each) vegetable broth or chicken broth (3½ cups)
• 1 cup water
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 cup fat free half-and-half
Directions:
1. Cut off roots and trim dark green tops from leeks. Discard any tough outer leaves. Cut each leek lengthwise in half, then crosswise into 3/4-inch slices. Rinse leeks in large bowl of cold water; swish to remove sand. With hand, transfer leeks to colander to drain, leaving sand in bottom of bowl. Drain well.
2. In 12-inch skillet, cook leeks and bacon over medium-high heat 7 to 10 minutes or until browned, stirring occasionally. Meanwhile, cut unpeeled potatoes into 1/2-inch chunks. Peel parsnips and cut into 1/2-inch chunks. Cut squash into 1-inch chunks.
3. Place potatoes, parsnips, and squash in 5- to 6-quart slow-cooker pot. Stir in broth, water, thyme, salt, pepper, and leek mixture. Cover slow cooker with lid and cook mixture on low setting as manufacturer directs, 7 to 8 hours or until all vegetables are very tender. (You can also cook on high for 3 hours.)
4. With slotted spoon, transfer about 2 cups cooked vegetables to small bowl. With potato masher or fork, coarsely mash vegetables; stir in half and half. Return mixture to slow cooker and heat through on high setting, if necessary.
Each serving: About 375 calories, 8g protein, 61g carbohydrate, 12g total fat (4 g saturated), 9g fiber, 13 mg cholesterol, 980 mg sodium.
Garlic Pork Roast in Hamilton Beach Slow Cooker
Prep time: 15 minutes
Cook time: about 7 hours
Makes about 10 main-dish servings
Ingredients:
• 1 boneless pork loin roast (3 pounds)
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1 teaspoon coarsely ground black pepper
• 1 cup chicken broth
• 1 medium onion, sliced
• 6 cloves garlic, peeled
• 8 strips (3" by 1/2" each) fresh lemon peel
• 1½ pounds red potatoes, cut in 1/2" thick slices
• 1 bag (16 ounces) peeled baby carrots
• 1/2 teaspoon dried thyme
Directions:
1. In 12-inch skillet, heat oil over medium-high heat until hot. Place pork roast in skillet and cook until just browned on all sides.
2. Transfer pork to 5 to 6 quart slow-cooker pot, sprinkle with salt and pepper. Add broth, onion, garlic, lemon peel, potatoes and carrots to pot. Sprinkle with thyme.
3. Cover slow cooker with lid and cook pork and vegetables on the low setting 7 to 8 hours or until pork and vegetables are tender. Skim any fat from broth. Serve pork with vegetables and broth.
Each serving: About 295 calories, 31g protein, 20 g carbohydrate, 10g total fat (3 g saturated), 2g fiber, 82 mg cholesterol, 415 mg sodium.