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SlowCooker
®

TM

LOW
SLOW
ROASTS
P. 18

FAMILY
DINNER!
5 TASTY
TACOS
P. 44

CLASSIC
HOLIDAY
SPICED SIDES
APRICOT P. 76
PORK ROAST
WITH FALL PASTA
VEGETABLES NIGHT
P. 19
P. 64

MAKE
& TAKE
APPS
FOR A
CROWD
P. 34

2019
BHG.com
from toddies to cocoas,
your favorite warm, seasonal drinks know no bounds with the
perfectly portable Chinet® Comfort Cup® insulated hot cup.

mychinet.com/comfortcup
69

contents
4 44 68
SLOW WE LOVE MEATBALLS
COOKER TACOS GO GLOBAL
BASICS Craft flavor-packed Ethnic cuisine is extra
taco fillings using delectable in the form
6 your slow cooker. of saucy meatballs.

SAVORY 50 74
OATMEAL
HOT RICE ON
BOWLS
Try four oatmeal
CHEESE THE SIDE
twists made DIP Dressed-up rice
for morning, Customize your pairs perfectly with
noon, or night. own version of any main dish.

8
this party hit
using our mix-and- 76
match recipe. HOLIDAY
DUMP,
STIR, GO! 52 SIDES
Tote one of these
Take 20 minutes
max to stir up dinner
HOLIDAY tasty sides to
in the morning. HOT DRINKS your next bring-
These warm sippers a-dish dinner.
18 will heat up any
84
holiday party.
ROASTS &
BRAISES 58 FROM THE
ORCHARD
Find fresh ways to
spin these low-
LOW & ‘Tis the season for
and-slow dishes. SLOW apple and pear
ITALIAN desserts. A slow
26 Slow-simmered cooker is the only
Italian meets slow tool you need.
SURPRISE!
IT’S A SOUP
cooker convenience.
92
Our favorite dinners 64 SNACK TIME
become perfect-
for-fall soups. PASTA Midday hunger is
no match for
NIGHT
34 Give your weeknight
our make-ahead
munchies.
pasta game a
FAST OR
SLOW
flavorful refresh
using your
96
APPETIZERS slow cooker. INDEX
These party bites
are equally delicious
from the pressure
or slow cooker.

SLOW COOKER | 1
SlowCooker
¨

TM
MEREDITH SPECIAL INTEREST MEDIA
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 SLOW COOKER
BASICS
bottom or a multicooker with a slow-cook function,
ABOUT THE MEAT
Always thaw frozen meat and
poultry before cooking.
Frozen meat slows the cooking
rate, so food temperature hovers
in the food-safety danger
zone for too long. Also, while
it’s not necessary to brown
meat before it goes into the
slow cooker, if you have time,
browning the meat in a skillet
is worth it. The caramelization
adds flavor and a golden brown
color to your finished meat.
Keep the Lid On As food heats and cooks in a slow cooker, it releases steam and
builds up condensation under the lid. Removing the lid releases heat and adds to the cooking time.
If you must lift the lid to stir ingredients, do so quickly.
4 | SLOW COOKER
WE ALL KNOW A SLOW
COOKER IS THE SECRET TO EASY
DINNERS, BUT IT CAN DO SO
MUCH MORE. (CAKES, BREAD, AND
EVEN PIES ARE JUST A FEW OF ITS
LESSER-KNOWN TRICKS!) FOLLOW
THESE POINTERS AND YOU’LL
HAVE DELICIOUS RESULTS EVERY
TIME YOU TAKE IT SLOW.
HOW A SLOW
COOKER HEATS
Well-balanced heat distribution results in the
most even, consistent cooking. We recommend a
cooker with an inner ceramic liner surrounded
by heat coils that indirectly transfer heat
to the food, especially if you want to bake breads
or cakes. If you use a cooker with a removable
use it only for braised dishes, soups, or stews.
LAYER IT
RIGHT
Veggies, meat, then
liquid. Some veggies
cook more slowly
than meat in a slow
cooker. The fat in meat
helps hold in
heat and speed the
cooking process.
For the most even
cooking of one-dish
recipes, place dense
vegetables—roots,
celery, or corn—on the
bottom of the cooker
SIZE WISE and the meat on top of
If you don’t own the exact size of cooker called for the vegetables. Tender
in a recipe, not to worry—just be sure the cooker is filled vegetables like
at least halfway (with the exception of some zucchini and broccoli
baking recipes) and avoid filling it more than should be added
three-quarters full. Be aware that cook times and results toward the end of
may vary if you use another size slow cooker, cooking time to prevent
especially with egg dishes and desserts. mushy results.
 ADAPTING
RECIPES FOR
THE SLOW
COOKER
1 These hearty veggies
Select recipes that already
call for gentle cooking,
simmering, or baking,
such as soups, stews, or
braised meats.
2 turnips, celery roots,
Take care if using
quick-cooking proteins,
such as skinless, boneless
chicken breasts or seafood.
These ingredients tend to
overcook and become dry
with lengthy cook times.
3 long, slow, moist cooking:
For thoroughly and evenly
cooked vegetables,
cut them no larger than
1 inch thick.
4 sirloin chop and roast,
Because slow cookers
retain moisture so well,
reduce the quantity of
liquid called for in the
original recipe. In general,
reduce liquid by half. When
making soups, add just
enough water or broth to
barely cover the other
ingredients.
5 (if dishwasher-safe). Or skip the cleanup by using a reynolds kitchens slow
Match your recipe to the
size of your slow cooker.
Generally, a standard
recipe that yields four to
six servings will slow-
cook perfectly in a 4- to
5-quart slow cooker.
Recommended pan sizes
give another clue:
A 13×9-inch pan holds
15 cups, so a recipe calling
for that pan size cooks best
in a 6-quart slow cooker.
A recipe for a 9×9-inch pan
(10 cups) cooks best in a
3- to 4-quart slow cooker.
and fruits hold up well
to long cooking
(and make delicious
additions to slow-
cooked proteins):
potatoes, carrots,
parsnips, onions,
Brussels sprouts,
beans (dried or
canned), artichokes,
cooking apples, and
winter squashes.
These less tender
(and less expensive)
meats are ideal for
BEEF: arm roast,
chuck pot roast, brisket
blade or shoulder
steak, flank steak
PORK: shoulder (butt)
roast, blade roast,
smoked pork hocks
CHICKEN: meaty
pieces (drumsticks,
bone-in breast
halves and thighs,
boneless thighs)
cooker cleanup To avoid cracking the ceramic liner, cool it to room
temperature before washing. Wash it in hot, soapy water or in the dishwasher
cooker liner to line the ceramic liner before filling it. Do not immerse the
heating base in water. Wipe it with a cloth and warm, soapy water.
TEST YOUR
OLD COOKER
If your slow cooker has been around for a while
and you wonder if it still heats accurately,
try this test: Fill the slow cooker one-half to
two-thirds with water. Turn on the cooker and
set it on the low heat setting. Heat the water
for eight hours, then check the water
temperature with a food thermometer. The water
should be about 185°F. A lower temperature
indicates it’s time for a new cooker.
SLOW COOKER | 5
 tomato and
bacon
oatmeal
BUMP UP THE PROTEIN Prepare Basic
BY TOPPING THE Savory Oatmeal as
OATMEAL WITH A FRIED directed, except add
OR POACHED EGG. 1 tsp. dried parsley
to cooker with the
oats. Combine 1 cup
halved grape
tomatoes; 1 cup
shredded sharp
cheddar cheese;
6 slices bacon,
crisp-cooked and
crumbled; ¼ cup
sliced green onions;
and ¼ cup sliced
pickled jalapeño
peppers. Spoon
mixture over each
oatmeal serving.
per serving
california- 235 cal., 9 g fat
(4 g sat. fat), 16 mg
style chol., 759 mg sodium,
oatmeal 28 g carb., 5 g fiber,
Prepare Basic 1 g sugars, 11 g pro.
Savory Oatmeal as
directed, except
add ½ tsp. ground
cumin to cooker
with the oats.
Combine 4 roma
tomatoes, seeded
and chopped;
2 avocados, halved,
pitted, peeled, and
chopped; ¼ cup
chopped fresh basil;
3 Tbsp. extra virgin
olive oil; 1 tsp. lemon

mexi- squash
zest; and 3 Tbsp.
lemon juice. Spoon
mixture over each
oatmeal serving. oatmeal
Top with sea salt Prepare Basic
flakes and cracked Savory Oatmeal
black pepper. as directed, except
per serving
add ½ tsp. ground
249 cal., 12 g fat
cumin to cooker
(2 g sat. fat), 0 mg
with the oats. In a
chol., 772 mg sodium,
large skillet cook
30 g carb., 7 g fiber,
4 cups chopped
1 g sugars, 7 g pro.
butternut squash in
2 Tbsp. olive oil over
medium, stirring
occasionally until
tender. Stir in 2 tsp.
chili powder, ½ tsp.
garlic powder, and
½ tsp. salt. Let cool
slightly. Stir in 1 cup
crumbled queso
fresco and ¾ cup
pico de gallo. Spoon
mixture over each
oatmeal serving. Top
with fresh cilantro.
per serving
255 cal., 9 g fat
(3 g sat. fat), 9 mg
chol., 788 mg sodium,
35 g carb., 6 g fiber,
2 g sugars, 10 g pro.

6 | SLOW COOKER
 savory
oatmeal
bowls
PUT DOWN
THAT FRUIT AND
BROWN SUGAR.
LET’S TAKE
OATMEAL FOR
pepper and A WALK ON THE
mushroom SAVORY SIDE. TRY
oatmeal OUR UNEXPECTED
Prepare Basic
Savory Oatmeal as TOPPERS AND SEE
directed, except add
1 tsp. dried thyme to THE MORNING
cooker with the oats.
In a large skillet cook
FAVORITE IN A
8 oz. sliced fresh WHOLE NEW LIGHT.
mushrooms in
2 Tbsp. olive oil over
medium-high, stirring
occasionally, about
5 minutes or until
tender. Let cool
slightly. Add ¾ cup
chopped roasted red BASIC SAVORY
bell peppers, 1 Tbsp. OATMEAL
balsamic vinegar, prep 10 minutes
and 2 tsp. chopped slow cook 51/2 to 6 hours (low)
fresh thyme. Spoon
or 3 to 31/2 hours (high)
mixture over each
oatmeal serving.
4 cups chicken or vegetable
Top with grated
Parmesan cheese. broth
per serving 2 cups water
200 cal., 6 g fat (1 g 2 cups steel-cut oats
sat. fat), 1 mg chol., 1 tsp. salt
562 mg sodium,
29 g carb., 5 g fiber,
1 g sugars, 8 g pro. 1. In a 31/2- or 4-qt. slow cooker
combine all ingredients. Cover
and cook on low 51/2 to 6 hours
or on high 3 to 31/2 hours.
Makes 9 servings (2/3 cup each).
per serving 153 cal., 3 g fat
STEEL- Steel-cut oats, also called Irish or Scottish oats, are processed by cutting oat groats
rather than steaming and rolling the groats, as for old-fashioned oats. Steel-cut oats
(0 g sat. fat), 0 mg chol.,
CUT OATS take longer to cook than other types but have a pleasantly chewy texture. 478 mg sodium, 26 g carb.,
4 g fiber, 0 g sugars, 7 g pro.

SLOW COOKER | 7
 DUMP
STIR

GO!
IF YOU’VE EVER WISHED DINNER COULD COOK ITSELF, YOU’RE AS CLOSE AS YOU
CAN GET WITH THESE RECIPES. WITH 20 MINUTES OR LESS OF EASY PREP, THEY
SIMMER AWAY IN YOUR SLOW COOKER SO YOU CAN GET ON WITH YOUR DAY.

8 | SLOW COOKER
 CRUNCHY CHICKEN-CHILE CASSEROLE
prep 15 minutes slow cook 4 hours (low) or 2 hours (high) stand 5 minutes

+ +
ONE 8-OZ. PKG. CREAM ONE 16-OZ. JAR 3 CUPS SHREDDED
CHEESE, SOFTENED SALSA VERDE COOKED CHICKEN

+ +
TWO 4-OZ. CANS DICED 1/2 CUP FINELY 1/3 CUP CHOPPED

GREEN CHILES, UNDRAINED CHOPPED ONION CILANTRO

3 CLOVES GARLIC,
MINCED + 1 TSP. GROUND
CUMIN +
8 CUPS TORTILLA CHIPS,
BROKEN IF DESIRED +
2 CUPS SHREDDED
CHEDDAR CHEESE (8 OZ.)

1. Grease a 31/2- or 4-qt. turning ceramic liner halfway

slow cooker. In a large bowl through cooking, if possible.
stir together cream cheese Remove ceramic liner from
and salsa verde until cooker, if possible. Top
combined. Stir in chicken, mixture with remaining
green chiles, onion, cheese and chips. Let stand
cilantro, garlic, and cumin. 5 minutes or until cheese
2. Layer one-fourth of melts. If desired, top servings
the tortilla chips in the with additional cilantro.
bottom of prepared Makes 6 servings
cooker. Top with (1 cup each).
one-third of the chicken per serving 558 cal.,
mixture and 1/2 cup 36 g fat (17 g sat. fat), 138 mg
cheese. Repeat chol., 1,090 mg sodium, 24 g
layers twice. carb., 3 g fiber, 5 g sugars,
3. Cover; cook on low 34 g pro.
4 hours or on high 2 hours,
 CHIPOTLE BEEF AND BEAN FAJITAS
prep 15 minutes slow cook 8 hours (low) or 4 hours (high) + 30 minutes (high)

+ +
3 LB. BEEF ONE 14.5-OZ. CAN 1 MEDIUM ONION,
FLANK STEAK FIRE-ROASTED DICED CUT INTO WEDGES
TOMATOES, UNDRAINED

4 CLOVES GARLIC,
HALVED + 2 CANNED CHIPOTLE CHILE
PEPPERS IN ADOBO SAUCE,
FINELY CHOPPED
+ 1 TSP. CUMIN
SEEDS, CRUSHED + 2 MEDIUM YELLOW AND/OR RED
BELL PEPPERS, CUT INTO STRIPS

ONE 15-OZ. CAN PINTO BEANS,

RINSED AND DRAINED + SIXTEEN 6- TO 7-INCH
FLOUR OR CORN
TORTILLAS, WARMED
CRUMBLED
COTIJA CHEESE
(OPTIONAL)
(TIP, P. 14)

1. Season steak with salt and black

pepper. Place meat in a 4- to 5-qt.
slow cooker, cutting to fit, if necessary.
Add tomatoes, onion, garlic,
chipotle peppers, and cumin seeds.
2. Cover and cook on low 8 hours or
on high 4 hours. If using low, turn to high.
Add bell pepper strips and beans.
Cover and cook 30 minutes more.
3. Transfer steak to a cutting board;
thinly slice across the grain. Stir
meat into mixture in cooker. Spoon
mixture into tortillas. If desired, top
with cheese. Makes 8 servings
(2 fajitas each).
per serving 410 cal., 11 g fat
(4 g sat. fat), 102 mg chol., 314 mg
sodium, 36 g carb., 4 g fiber, 4 g
sugars, 42 g pro.

10 | SLOW COOKER
 MEDITERRANEAN CHICKEN AND BEAN STEW
prep 15 minutes slow cook 4 to 5 hours (low) or 2 to 21/2 hours (high)

1 RED ONION,
CUT INTO WEDGES + 2 LB.
SKINLESS, BONELESS
CHICKEN THIGHS
+ 4 SPRIGS
ROSEMARY
AND/OR
+ 2 BAY
LEAVES

OREGANO

ONE 14.5-OZ. CAN DICED

+ +
3 CUPS REDUCED-SODIUM TWO 15-OZ. CANS CANNELLINI TOMATOES WITH BASIL,
CHICKEN BROTH BEANS, RINSED AND DRAINED GARLIC, AND OREGANO,
UNDRAINED

+
ONE 6-OZ. JAR MARINATED ARTICHOKE 1/2 CUP PITTED KALAMATA OLIVES, CRUMBLED FETA CHEESE
HEARTS, DRAINED AND CHOPPED DRAINED AND HALVED (OPTIONAL)

1. Place onion and chicken in a 5- to

6-qt. slow cooker. Top with herb
sprigs, bay leaves, chicken broth,
beans, tomatoes, and artichokes.
2. Cover and cook on low 4 to
5 hours or on high 2 to 21/2 hours.
Remove and discard herb sprigs
and bay leaves. Transfer chicken to
a medium bowl; coarsely shred using
two forks. Use a potato masher to
coarsely mash beans in slow cooker.
Return shredded chicken to cooker;
stir in olives. If desired, top each
serving with feta cheese. Makes
8 servings (11/2 cups each).
per serving 284 cal., 9 g fat (2 g sat.
fat), 90 mg chol., 796 mg sodium, 18 g
carb., 4 g fiber, 6 g sugars, 29 g pro.
 BALSAMIC-GRAPE PULLED PORK
prep 15 minutes slow cook 10 hours (low) or 5 hours (high) cook 15 minutes

ONE 3-LB. PORK

SHOULDER ROAST, + 2 TSP. DRIED THYME, CRUSHED
+ SALT AND
BLACK + 3 CUPS
PURPLE
TRIMMED PEPPER OR RED
SEEDLESS
GRAPES

1 RED ONION,
CUT INTO WEDGES + 1 CUP WATER + 1/3 CUP BALSAMIC VINEGAR

+ +
TOPPINGS,
1/4 CUP TOMATO PASTE 8 BUNS, SPLIT AND TOASTED SUCH AS PICKLES
(OPTIONAL)

1. Rub pork with dried
thyme and 1 tsp. each
salt and pepper. Place
pork in a 4- to 5-qt. slow
cooker, cutting meat into
two or three pieces to
fit, if necessary. Add
grapes, onion, the water,
and vinegar.
2. Cover and cook on low
10 hours or on high 5 hours.
Transfer pork to a cutting
board; let rest. Using a
slotted spoon, transfer onion
and grapes to a large
bowl; cover to keep warm.
3. For sauce, skim fat from
cooking liquid; transfer
liquid to a medium
saucepan. Whisk in
tomato paste. Bring to
boiling. Boil gently,
uncovered, 15 minutes or
until slightly thickened.
LEFTOVERS?
Cover and chill leftover
pork mixture up to
3 days. To reheat, place
4. Shred meat; stir into
a steamer basket in a
Dutch oven. Add water
onion and grapes. Serve to just below the basket.
meat mixture in buns with Place pork mixture in
sauce and desired toppings. steamer basket. Bring
Makes 8 servings (1 cup water to boiling. Cover;
steam 10 minutes or
pork mixture each).
until heated through.
per serving 402 cal.,
13 g fat (4 g sat. fat),
102 mg chol., 800 mg
sodium, 34 g carb.,
2 g fiber, 13 g sugars,
35 g pro.

12 | SLOW COOKER
 LENTIL-HAM SOUP WITH SPINACH
prep 15 minutes slow cook 6 to 7 hours (low) or 3 to 31/2 hours (high)

+ +
THREE 14.5-OZ. CANS ONE 14- TO 16-OZ. PKG.
REDUCED-SODIUM BEEF FROZEN MIXED VEGETABLES 13/4 CUPS WATER
BROTH (51/4 CUPS) (ABOUT 4 CUPS)

11/2 CUPS CUBED

COOKED HAM + 1 CUP FRENCH GREEN
LENTILS, RINSED + 2 TSP. DRIED ITALIAN
SEASONING, CRUSHED

+
1/2 TSP. GARLIC SHREDDED PARMESAN
6 OZ. BABY
POWDER SPINACH CHEESE (OPTIONAL)

FOR GARLIC
TOASTS, TOAST
BAGUETTE SLICES
THEN RUB EACH
WARM SLICE
1. In a 4- to 6-qt. slow cooker WITH A HALVED
GARLIC CLOVE.
combine broth, frozen
vegetables, the water, ham,
lentils, Italian seasoning, and
garlic powder. Cover and cook
on low 6 to 7 hours or on high
3 to 31/2 hours or until lentils THE LENTILS
are tender.
French green lentils,
also referred to as
2. Stir in spinach. If desired, European lentils, hold
top servings with Parmesan their shape well when
cheese. Makes 6 servings cooked in the slow
(12/3 cups each). cooker. If French green
lentils are not available,
per serving 215 cal., you can sub in black or
2 g fat (0 g sat. fat), 14 mg chol., beluga lentils, which
967 mg sodium, 31 g carb., also stand up to long
7 g fiber, 1 g sugars, 19 g pro. cooking times.

SLOW COOKER | 13
 CORN AND BLACK BEAN BURRITOS
prep 20 minutes slow cook 6 to 8 hours (low) or 3 to 4 hours (high)

THREE 15-OZ. CANS BLACK BEANS,

RINSED AND DRAINED + ONE 14.5-OZ. CAN DICED
TOMATOES, UNDRAINED + 11/2 CUPS SALSA OR
PICANTE SAUCE

+ + +
1 FRESH JALAPEÑO CHILE PEPPER, 2 TSP. CHILI
ONE 11-OZ. CAN WHOLE KERNEL CORN 2 CLOVES GARLIC,
SEEDED AND FINELY CHOPPED POWDER
WITH SWEET PEPPERS, DRAINED MINCED
(TIP, P. 46)

SIXTEEN 8- TO 10-INCH FLOUR

TORTILLAS, WARMED
(TIP, BELOW RIGHT) +

1. In a 31/2- or 4-qt. slow

cooker combine beans,
tomatoes, salsa, corn,
jalapeño, chili powder, and
garlic. Cover and cook on
low 6 to 8 hours or on high
3 to 4 hours.
2. Spoon bean mixture onto
each tortilla just below the
center. Top with lettuce,
cheese, and, if desired,
green onions and/or sour
2 CUPS SHREDDED
LETTUCE + 1 CUP SHREDDED CHEDDAR
CHEESE (4 OZ.)
cream. Fold bottom edge of
tortilla over filling. Fold in
sides; roll up tortilla. Makes
16 servings (1 burrito each).
per serving 205 cal., 3 g fat
(2 g sat. fat), 7 mg chol.,
471 mg sodium, 34 g carb.,
6 g fiber, 2 g sugars, 8 g pro.

SLICED GREEN ONIONS SOUR CREAM

(OPTIONAL) (OPTIONAL)

TO WARM TORTILLAS,
PREHEAT OVEN TO
350°F. WRAP TORTILLAS
TIGHTLY IN FOIL. BAKE
10 MINUTES OR UNTIL
HEATED THROUGH.

14 | SLOW COOKER
 BUTTERNUT SQUASH AND SHRIMP CURRY
prep 15 minutes slow cook 7 to 8 hours (low) or 31/2 to 4 hours (high) + 15 minutes (high)

ONE 13- TO 14-OZ. CAN

UNSWEETENED COCONUT MILK +
2 TBSP. PACKED
BROWN SUGAR + 2 TBSP. PEANUT BUTTER
+ 2 TBSP. RED
CURRY PASTE

4 TSP. QUICK-
2 TBSP. LIME JUICE
+ COOKING TAPIOCA,
FINELY CRUSHED + 1 TBSP. MINCED
FRESH GINGER + 1/ TSP. SALT
2

+
CHOPPED
+
5 CUPS PEELED AND CUBED 2 RED BELL PEPPERS, 1 LB. FRESH OR
BUTTERNUT SQUASH CHOPPED FROZEN PEELED, CILANTRO
DEVEINED MEDIUM (OPTIONAL)
SHRIMP, THAWED

HOT COOKED RICE CHOPPED PEANUTS

(OPTIONAL) (OPTIONAL)

1. In a 31/2- or 4-qt. slow 15 minutes more or until

cooker whisk together shrimp are opaque. If desired,
coconut milk, brown sugar, serve over rice and top with
peanut butter, curry paste, cilantro and/or peanuts.
lime juice, tapioca, ginger, Serve with lime wedges.
and salt. Stir in squash and Makes 6 servings (1 cup each).
bell peppers. per serving 306 cal., 14 g fat
2. Cover and cook on low (10 g sat. fat), 122 mg chol.,
7 to 8 hours or on high 31/2 to 603 mg sodium, 28 g carb.,
4 hours. If using low, turn to 4 g fiber, 10 g sugars, 19 g pro.
high. Add shrimp. Cover; cook
 BUFFALO CHICKEN SLIDERS
prep 15 minutes slow cook 6 to 7 hours (low) or 3 to 31/2 hours (high)

2 TO 21/2 LB. SKINLESS,

BONELESS CHICKEN
THIGHS OR BREAST HALVES
+ ONE 14.5-OZ. CAN REDUCED-
SODIUM CHICKEN BROTH

+ + +
1 CUP SLICED 1 CUP BOTTLED 16 HAWAIIAN BLUE CHEESE
CELERY CAYENNE PEPPER SWEET ROLLS SALAD DRESSING
SAUCE, SUCH AS OR SLIDER BUNS,
FRANK’S RED HOT SPLIT
BRAND

1. Place chicken in a 31/2- or

4-qt. slow cooker. Add broth
and sliced celery. Cover and
cook on low 6 to 7 hours or on
high 3 to 31/2 hours.
2. Remove chicken from
cooker; shred using two forks.
Pour cooking liquid into a
bowl. Return chicken to
cooker. Stir in bottled cayenne
pepper sauce and, if needed,
enough of the cooking liquid
to moisten chicken.
3. Using a slotted spoon, fill rolls
with chicken mixture. Serve with
dressing and carrot and/or
celery sticks. Makes 8 servings
(2 sliders each).
per serving 372 cal., 14 g fat
(4 g sat. fat), 114 mg chol.,
428 mg sodium, 38 g carb.,
2 g fiber, 14 g sugars, 26 g pro.

16 | SLOW COOKER
 SMOKY CIDER TURKEY AND SWEET ONION WRAPS
prep 15 minutes slow cook 9 to 10 hours (low) or 41/2 to 5 hours (high)

1 TBSP. BARBECUE
SEASONING + 1 TSP. SALT
+ 1 TSP. SMOKED PAPRIKA
+ 1/2 TSP. BLACK PEPPER

4 LB. SKINLESS,
BONELESS

+ + +
TURKEY THIGHS
2 MEDIUM SWEET ONIONS, 1/ CUP CIDER VINEGAR
OR SKINLESS, 1 CUP APPLE CIDER 4
HALVED AND SLICED
BONELESS
CHICKEN THIGHS

EIGHT 6- TO
8-INCH WHOLE

+
SHREDDED
WHEAT OR 1 CUP SHREDDED GOUDA BARBECUE SAUCE
RED CABBAGE
PLAIN FLOUR CHEESE (4 OZ.) (OPTIONAL)
(OPTIONAL)
TORTILLAS

1. Sprinkle turkey with Return meat to cooking liquid

barbecue seasoning, salt, in cooker; stir to moisten.
paprika, and pepper; rub in Using a slotted spoon, spoon
with your fingers. Place onions turkey and onions into
in a 4-qt. slow cooker; top tortillas. Top with cheese and,
with turkey. Pour cider if desired, barbecue sauce
and vinegar over turkey and cabbage. Roll up
and onions. tortillas. Makes 8 servings
2. Cover and cook on low (1 wrap each).
9 to 10 hours or on high per serving 242 cal., 7 g fat
41/2 to 5 hours. Transfer turkey (3 g sat. fat), 110 mg chol.,
to a cutting board; shred 469 mg sodium, 14 g carb.,
turkey using two forks. 2 g fiber, 3 g sugars, 32 g pro.

SLOW COOKER | 17
RO LET YOUR SLOW
COOKER DO WHAT
IT DOES BEST:
SIMMER LARGE
CUTS OF MEAT—
ROAST, RIBS, MEAT

AS
LOAF, AND MORE—
INTO FORK-TENDER
DINNERS THAT
WILL WARM
YOU FROM THE
INSIDE OUT.

TS
+ BRAISES
18 | SLOW COOKER
PORK ROAST AND
ROOT VEGGIES WITH
QUICK APRICOT SAUCE
prep 20 minutes
slow cook 9 to 10 hours (low)
or 41/2 to 5 hours (high)

1 medium fennel bulb

2 medium parsnips, peeled
2 to 21/2 lb. boneless pork
shoulder roast
2 tsp. paprika
1 tsp. ground coriander
1/2 tsp. salt
1/2 tsp. black pepper
1 Tbsp. vegetable oil
3 medium carrots, peeled and cut
crosswise into 2- to 3-inch pieces
3/4 cup water
1 12-oz. jar apricot or peach
preserves
3 Tbsp. white balsamic vinegar
1 Tbsp. snipped fresh sage

1. Trim stalks off fennel bulb.

Reserve some feathery tops
(fronds) for garnish. Cut a thin slice
from base of bulb; cut bulb in half.
Remove and discard core. Cut bulb
into 1-inch wedges. Cut parsnips
crosswise in half. Cut thick ends
lengthwise in half. Cut all portions
crosswise into 2-inch pieces.
2. Cut roast into three to four equal
portions; trim excess fat. In a small
bowl combine next four ingredients
(through pepper). Sprinkle over
meat. In a large skillet cook meat, in
batches if necessary, in hot oil over
medium 6 to 8 minutes or until
browned; transfer to a 5- to 6-qt.
slow cooker. Top with fennel,
carrots, and parsnips. Add the
water. Cover and cook on low 9 to
10 hours or on high 41/2 to 5 hours.
3. In a small saucepan combine
preserves and vinegar. Simmer until
preserves melt, snipping any large
fruit pieces. Stir in sage. Transfer
meat and vegetables to a serving
platter; top with fronds. Serve with
apricot sauce. Makes 6 servings
(4 oz. pork, 1/2 cup vegetables, and
2 Tbsp. sauce each).
per serving 370 cal., 8 g fat (2 g
sat. fat), 61 mg chol., 324 mg sodium,
53 g carb., 4 g fiber, 35 g sugars,
21 g pro.
 SPAETZLE LOOK FOR THESE
IRREGULARLY SHAPED,
GERMAN-STYLE EGG
NOODLES IN THE PASTA
AISLE OR MAKE YOUR OWN.
FIND A RECIPE AT BHG.COM.
GERMAN BEEF
ROULADES
prep 30 minutes
slow cook 4 hours (high)
11/4 to 11/2 lb. beef round steak,
trimmed
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup stone-ground mustard
2 slices bacon, cut in half
crosswise
2 dill pickle spears, halved
lengthwise
1 Tbsp. olive oil
1 14.5-oz. can reduced-
sodium beef broth
1 bay leaf
1/4 cup all-purpose flour
2 Tbsp. Worcestershire sauce
2 Tbsp. water
1/2 tsp. dried thyme, crushed
Hot cooked spaetzle or
noodles
Chopped fresh Italian
parsley
1. Cut steak into four pieces.
Place each piece between two
pieces of plastic wrap. Using the
flat side of a meat mallet,
pound meat to about 1/4 inch
thick (about 5 inches wide).
Season meat on both sides with
20 | SLOW COOKER
salt and pepper. Spread each
piece with 1 Tbsp. mustard.
Place one bacon piece and a
pickle spear half lengthwise in
center of each piece. Fold in
long sides of steak, enclosing
filling; secure with toothpicks.
2. In a large skillet heat oil over
medium-high. Cook roulades
4 to 5 minutes or until browned
on all sides; transfer to a 4-qt.
slow cooker. Add broth and bay
leaf. Cover and cook on high
4 hours.
3. Transfer roulades to a platter;
cover to keep warm. Pour
cooking liquid into medium
saucepan; remove and discard
bay leaf. Stir together next four
ingredients (through thyme).
Add to cooking liquid. Cook
and stir over medium until
thickened and bubbly. Cook
and stir 1 minute more. Serve
roulades and sauce over
spaetzle. Sprinkle with chopped
parsley. Makes 4 servings
(1 roulade, 1/2 cup sauce, and
1/2 cup noodles each).
per serving 499 cal., 125 g
fat (8 g sat. fat), 133 mg chol.,
968 mg sodium, 29 g carb.,
1 g fiber, 2 g sugars, 36 g pro.
PORK LOIN BACK RIBS WITH
APPLE-SHALLOT-MAPLE
GLAZE
prep 20 minutes
slow cook 6 to 7 hours (low) or 3 to
31/2 hours (high)

31/2to 4 lb. pork loin back ribs

2 tsp. ground ginger
APPLE-SHALLOT-
2 tsp. onion powder
MAPLE GLAZE
1 tsp. salt In a saucepan cook 1/3 cup finely
1 tsp. ground mustard chopped shallots in 2 Tbsp. hot
1 tsp. black pepper oil over medium-low 5 minutes
3/4 cup water or until tender, stirring
1 recipe Apple-Shallot-Maple Glaze occasionally. Whisk in 13/4 cups
apple juice, one 6-oz. can tomato
(recipe, right)
paste, 1/2 cup pure maple syrup,
1/4 cup apple cider vinegar, and
1. Cut ribs into two-rib portions. In a bowl 2 Tbsp. spicy brown mustard.
combine next five ingredients (through Add 1 sprig fresh rosemary.
pepper). Sprinkle all over ribs, rubbing in Bring to boiling, stirring
frequently. Reduce heat. Simmer,
with your fingers. uncovered, 15 minutes or until
2. Place ribs in a 5- to 6-qt. slow cooker. thickened. Remove from heat.
Add the water. Cover and cook on low Cool slightly; remove rosemary.
6 to 7 hours or on high 3 to 31/2 hours.
3. Prepare Apple-Shallot-Maple Glaze.
Preheat broiler. Line a large shallow baking
pan with foil. Place ribs in a single layer in
pan. Brush ribs with some of the glaze. Broil
5 to 6 inches from heat 4 to 6 minutes or
until glaze just starts to brown, brushing
with additional glaze halfway through
broiling. Serve ribs with remaining glaze.
Makes 8 servings (2 ribs each).
per serving 274 cal., 11 g fat (4 g sat. fat),
65 mg chol., 622 mg sodium, 21 g carb.,
1 g fiber, 17 g sugars, 22 g pro.

RIBS SECRET FOR THE

MOST TENDER RIBS, BEFORE
COOKING, REMOVE THE THIN
MEMBRANE THAT COVERS THE
BONES ON THE UNDERSIDES
OF THE RIBS. SLIP THE TIP OF
A TABLE KNIFE UNDER THE
TRANSPARENT MEMBRANE
AND WITH A PAPER TOWEL,
GRAB AND PULL IT AWAY.
INDIAN BUTTER CHICKEN
prep 20 minutes
slow cook 6 hours (low) or 3 hours (high)

6 Tbsp. butter
13/4 lb. skinless, boneless chicken thighs (8)
1 Tbsp. grated fresh ginger
1 Tbsp. garam masala
3 cloves garlic, minced
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. ground turmeric
1/4 tsp. cayenne pepper
1 14.5-oz. can diced tomatoes,
undrained
1 cup chopped onion
1/2 cup heavy cream
Hot cooked basmati rice
Chopped fresh cilantro
6 naan, warmed (optional)

1. In a large skillet heat 3 Tbsp. of the

butter over medium. Add chicken; cook
4 minutes or until lightly browned,
turning once.
2. Transfer chicken to a 31/2- to 4-qt. slow
cooker. Add next seven ingredients
(through cayenne pepper); toss to coat.
Stir in tomatoes and onion. Cover and
cook on low 6 hours or on high 3 hours.
3. Stir in cream and remaining 3 Tbsp.
butter. If desired, break chicken into
smaller pieces with a wooden spoon.
Serve over rice. Sprinkle with cilantro. If
desired, serve with warm naan. Makes
6 to 8 servings (2/3 to 1 cup each).
per serving 467 cal., 24 g fat (13 g sat.
fat), 177 mg chol., 1,014 mg sodium,
31 g carb., 2 g fiber, 3 g sugars, 30 g pro.

WARM NAAN IS THE PERFECT

BREAD FOR SOAKING UP ALL THE FLAVORFUL SAUCE.

22 | SLOW COOKER
 CRISP IT UP FOR CRISPIER
CHICKEN SKIN, TRANSFER
DRUMSTICKS FROM THE SLOW
COOKER TO A FOIL-LINED
RIMMED BAKING PAN.
BROIL 4 INCHES FROM
HEAT 2 TO 3 MINUTES OR
UNTIL CHICKEN IS LIGHTLY
BROWNED, TURNING
OCCASIONALLY.

Bourbon-
BBQ Chicken
Drumsticks
(recipe, p. 24)
 BOURBON-
BBQ CHICKEN
DRUMSTICKS
pictured on page 23.
prep 10 minutes
slow cook 5 to 6 hours (low)
or 21/2 to 3 hours (high)
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup finely chopped
onion
3 Tbsp. bourbon or apple
juice
1 Tbsp. yellow mustard
1/2 tsp. crushed red pepper
2 Tbsp. packed brown
sugar
2 tsp. onion powder
1 tsp. salt
1 tsp. garlic powder
1 tsp. chili powder
1/2 tsp. black pepper
8 chicken drumsticks,
skinned if desired
1. For barbecue sauce, in a
small saucepan combine first
six ingredients (through
crushed red pepper). Bring to
boiling; reduce heat. Simmer
5 minutes. For seasoning, in
a small bowl combine next
six ingredients (through black
pepper). Rub seasoning
over drumsticks.
2. Place drumsticks in a
31/2- or 4-qt. slow cooker.
Drizzle half of the sauce over
chicken, gently stirring to
coat. (Reserve remaining
sauce for serving.) Cover;
cook on low 5 to 6 hours or
on high 21/2 to 3 hours until
chicken is tender. Serve
drumsticks with reserved
sauce. Makes 4 servings
(2 drumsticks each).
per serving 414 cal., 14 g
fat (4 g sat. fat), 134 mg chol.,
1,348 mg sodium, 40 g carb.,
1 g fiber, 33 g sugars, 28 g pro.
24 | SLOW COOKER
THAI TURKEY
MEAT LOAVES
prep 20 minutes
slow cook 5 to 6 hours (low)
or 21/2 to 3 hours (high)
broil 4 minutes
11/4 lb. 93%-lean ground
turkey
1/2 cup chopped onion
1/2 cup shredded carrot
1/2 cup panko bread crumbs
1/4 cup snipped fresh
cilantro
1 fresh jalapeño pepper,
halved, seeded (if
desired), and finely
chopped (tip, p. 46)
3 cloves garlic, minced
1 egg, lightly beaten
2 Tbsp. reduced-sodium
soy sauce
2 Tbsp. grated fresh ginger
1 Tbsp. fish sauce
1/4 tsp. black pepper
1/4 cup Thai sweet chili
sauce
Cilantro leaves
1. In a large bowl combine
first 12 ingredients (through
black pepper). Form mixture
into two 6×3-inch loaves.
2. Cut three double-thick
3×18-inch heavy foil strips.
Crisscross strips and place in
a 31/2- or 4-qt. oval slow
cooker. Place loaves on
crisscrossed strips. Cover;
cook on low 5 to 6 hours
or high 21/2 to 3 hours or
until a thermometer registers
165°F (meat may still look
pink inside).
3. Preheat broiler. Use foil
strips to lift meat loaves from
cooker. Place meat loaves on
a foil-lined baking sheet and
brush with chili sauce. Broil
8 inches from heat 4 to
5 minutes or just until sauce
starts to bubble. Top with
cilantro. Makes 4 servings
(4 oz. each).
per serving 318 cal., 13 g
fat (3 g sat. fat), 151 mg chol.,
1,024 mg sodium, 18 g carb.,
1 g fiber, 11 g sugars, 30 g pro.
Thai
Turkey
Meat
Loaves
WHY FISH SAUCE? THE FLAVOR AND AROMA OF THE
TRADITIONAL THAI INGREDIENT—MADE FROM SALTED
AND FERMENTED FISH—IS INTENSE, BUT BE BRAVE!
WHEN COMBINED WITH THE OTHER INGREDIENTS,
FISH SAUCE GIVES THE MEAT LOAVES AN UMAMI PUNCH.
STROGANOFF- 1. In a large skillet heat oil
STYLE POT ROAST over medium. Add roast and
cook 8 to 10 minutes or until
prep 15 minutes
browned on all sides. Transfer
slow cook 8 to 10 hours
(low) or 4 to 5 hours (high) + roast to a 31/2- or 4-qt. slow
30 minutes (high) cooker. Add next five
ingredients (through black
1 Tbsp. vegetable oil pepper). Pour broth over all.
21/2 lb. beef chuck or arm Cover and cook on low 8 to
roast 10 hours or on high 4 to
8 oz. button mushrooms, 5 hours.
quartered
2. Transfer roast to platter;
1 cup thinly sliced onion cover to keep warm. If
2 tsp. Dijon-style mustard
using low, turn to high. In
2 cloves garlic, minced
a bowl stir together sour
1 tsp. black pepper
cream and flour. Add to
1 cup beef broth
liquid in slow cooker. Cook,
1 8-oz. container sour
covered, 30 minutes more
cream
or until thickened.
2 Tbsp. all-purpose flour
Cooked noodles or 3. Pull meat into serving-size
mashed potatoes pieces. Serve meat with
Snipped fresh chives gravy on cooked noodles.
Cracked black pepper Top with chives and cracked
black pepper. Makes
6 servings (4 oz. meat +
2/3 cup gravy each).
per serving 488 cal., 19 g
fat (7 g sat. fat), 168 mg chol.,
336 mg sodium, 28 g carb.,
2 g fiber, 4 g sugars, 49 g pro.
STROGANOFF-STYLE POT ROAST, SERVED OVER HOT COOKED NOODLES,
GETS EXTRA FLAVOR PUNCHES FROM SPRINKLINGS
OF FRESHLY CRACKED BLACK PEPPER AND SNIPPED CHIVES.
 surprise!
IT’S A
SOUP
IF YOU’VE EVER WONDERED WHAT YOUR FAVOR-
ITE FOODS WOULD TASTE LIKE IN SOUP FORM,
LOOK NO FURTHER. WE USED THE KEY FLAVORS
IN CHICKEN POT PIE, GYROS, CHEESEBURG-
ERS, AND MORE AS THE BLUEPRINT FOR THESE
SPOON-FRIENDLY DINNERS.

ALL-TIME FAVORITE DINNERS—CHICKEN

POT PIE, TACOS, CHEESEBURGERS, AND
MORE—DELICIOUSLY TRANSFORM
INTO SPOON-FRIENDLY SUPPERS, PERFECT
FOR THOSE CHILLY EVENINGS WHEN
ONLY SOUP WILL DO.

26 | SLOW COOKER
CHEESEBURGER
SOUP
prep 25 minutes
slow cook 10 to 11 hours (low)
or 5 to 51/2 hours (high)
1 lb. ground beef
1/2 cup chopped onion
2 cloves garlic, minced
2 cups cubed, peeled russet
potatoes
1/2 cup coarsely shredded
carrot
1/4 cup ketchup Dill pickle slices or spears 3. Cover and cook on low
2
1
Tbsp. yellow mustard
Tbsp. finely chopped
(optional) 10 to 11 hours or on high 5 to
51/2 hours.
fresh serrano chile 1. In a large skillet cook ground 4. Top each serving with
peppers (tip, p. 46) beef, onion, and garlic over cheese, and, if desired, serve
1/4 tsp. salt medium-high until meat is with pickles. Makes 6 servings
1/4 tsp. black pepper browned. Drain off fat. (11/3 cup each).
2 14.5-oz. cans beef broth per serving 347 cal., 17 g
2. In a 4- to 5-qt. slow cooker
1 10.75-oz. can condensed fat (7 g sat. fat), 63 mg chol.,
combine meat mixture and
cheddar cheese soup 978 mg sodium, 28 g carb.,
next seven ingredients (through
1/2 cup shredded or thinly 3 g fiber, 6 g sugars, 20 g pro.
sliced cheddar cheese black pepper). Stir in broth and
(2 oz.) condensed soup.
 LOADED BAKED 2 cloves garlic, minced 1. In a 5- to 6-qt. slow cooker thickened. Turn off cooker and

POTATO SOUP
prep 20 minutes
slow cook 7 to 8 hours (low)
or 31/2 to 4 hours (high) +
30 minutes (high)
3 lb. russet potatoes,
scrubbed well (or peeled,
if desired) and chopped
4 cups reduced-sodium
chicken broth
1 small red bell pepper,
chopped
1
1/2
tsp. salt
cup heavy cream or
combine first five ingredients
(through salt). Cover and cook
stir in 1 cup of the cheddar
cheese until melted. Season
half-and-half on low 7 to 8 hours or on high to taste with additional salt.
3 Tbsp. all-purpose flour 31/2 to 4 hours. 3. Top servings with remaining
3 cups small broccoli
2. If using low, turn to high. cheddar cheese, the sour
florets cream, green onions, and
In a small bowl whisk together
1/2 tsp. black pepper
bacon. Makes 8 servings
cream and flour; stir into
2 cups shredded cheddar
cooker. Cover and cook (11/3 cups each).
cheese (8 oz.)
20 minutes. Stir in broccoli and per serving 379 cal., 22 g
1 cup sour cream
black pepper. Cover and cook fat (12 g sat. fat), 65 mg chol.,
4 green onions, thinly sliced
6 slices bacon, crisp- about 10 minutes more or until 883 mg sodium, 32 g carb.,
cooked and crumbled broccoli is tender and soup is 3 g fiber, 4 g sugars, 15 g pro.

Russet potatoes, also referred to as baking potatoes, are key to this soup’s flavor and texture.
High in starch, russets have a soft, slightly mealy consistency that thickens the soup as it cooks. If you opt
to leave the skin on, be sure to scrub the potatoes thoroughly with a stiff-bristle brush.

28 | SLOW COOKER
 TO SPEED UP
DINNER PREP,
LOOK FOR
PEELED AND
CUT-UP
BUTTERNUT
SQUASH IN YOUR
SUPERMARKET’S
PRODUCE
SECTION.

VEGGIE-PESTO
LASAGNA SOUP
prep 20 minutes
slow cook 7 to 8 hours (low)
or 31/2 to 4 hours (high) +
30 minutes (high)
6 cups reduced-sodium
chicken broth
3 cups chopped peeled
butternut squash
1 14.5-oz. can diced
tomatoes, undrained
1
1/2
15-oz. can tomato sauce
cup chopped red bell
pepper
2 tsp. dried Italian
seasoning, crushed
3 cloves garlic, minced
8 oz. lasagna noodles,
broken into bite-size
pieces
2 cups baby spinach,
coarsely chopped
2 Tbsp. basil pesto
1 cup ricotta cheese
Finely shredded Parmesan
cheese (optional)
1. In a 5- to 6- qt. slow cooker
combine first seven ingredients
(through garlic). Cover and
cook on low 7 to 8 hours or on
high 31/2 to 4 hours or until
squash is almost tender.
2. If using low, turn to high. Stir
in lasagna noodles. Cook
about 30 minutes more or until
noodles are tender.
3. Stir in spinach and pesto.
Top each serving with a
spoonful of ricotta and
additional pesto. If desired,
sprinkle with Parmesan
cheese. Makes 8 servings
(11/2 cups each).
per serving 240 cal., 6 g
fat (2 g sat. fat), 10 mg chol.,
786 mg sodium, 36 g carb.,
4 g fiber, 6 g sugars, 12 g pro.
GYRO SOUP
PREP 20 minutes
SLOW COOK 4 to 5 hours (low)
or 2 to 2¹∕2 hours (high)
2 lb. lean ground lamb
2 cups thinly sliced onions
2 Tbsp. all-purpose flour
6 cloves garlic, minced
1 Tbsp. chopped fresh
oregano
1 Tbsp. lemon zest
1¹∕2 tsp. ground cumin
³∕4 tsp. salt
¹∕2 tsp. ground coriander
1 32-oz. container
reduced-sodium beef
broth
¹∕4 cup tomato paste
Pita chips
1 recipe Tzatziki
2 roma tomatoes, chopped
1 Tbsp. chopped fresh mint
1. In a large skillet cook ground
lamb over medium-high until
browned. Drain off fat. Stir in
next eight ingredients
(through coriander). Cook
over medium 4 to 5 minutes
or until onions are tender,
stirring occasionally.
2. Transfer mixture to a 3¹∕2- or
4-qt. slow cooker. Stir in broth
and tomato paste. Cover and
cook on low 4 to 5 hours or on
high 2 to 2¹∕2 hours.
3. Serve with pita chips; spoon
or drizzle with Tzatziki. Sprinkle
with tomatoes and mint. Makes
4 servings (1³∕4 cups each).
TZATZIKI In a medium bowl
combine ³∕4 cup plain Greek
yogurt, ¹∕3 cup fi nely chopped
English cucumber, 1¹∕2 tsp. olive
oil, 1 tsp. red wine vinegar, and
1 clove garlic, minced. Cover
and chill until ready to serve.
Makes 1¹∕2 cups.
PER SERVING 669 cal., 37 g
fat (16 g sat. fat), 150 mg chol.,
1,263 mg sodium, 30 g carb.,
4 g fiber, 10 g sugars, 51 g pro.
 DIY
POULTRY
SEASONING

No poultry
seasoning on
hand? Mix
up your own
and store it
in an airtight
container in
a cool, dark
place for up
to one year.

1 TBSP. DRIED
ROSEMARY

1 TBSP.
DRIED
THYME
CHICKEN POT PIE SOUP 1
¹∕2
cup half-and-half
of a 14.1-oz. pkg. rolled
4. If using low, turn to high. Stir in
PREP 45 minutes frozen peas. In a small bowl combine
refrigerated unbaked piecrust remaining ¹∕4 cup flour and the
SLOW COOK 6 to 7 hours (low) or
3 to 3¹∕2 hours (high) + 45 minutes (1 crust) half-and-half; stir into mixture in
(high) cooker. Cover and cook about
1 TBSP. DRIED
SAGE 1. In a large resealable plastic bag 45 minutes more or until thickened.
¹∕2 cup all-purpose flour combine ¹∕4 cup of the flour, the 5. Meanwhile, preheat oven to 450°F.
2 tsp. poultry seasoning poultry seasoning, salt, and pepper. Unroll piecrust. Roll piecrust into an
¹∕2 tsp. salt Add chicken pieces, half at a time, 11-inch circle; cut into eight wedges
¹∕2 tsp. black pepper shaking to coat. or cut with desired-shape cutters.
1 TBSP. DRIED 2¹∕4 to 2¹∕2 lb. skinless, boneless
MARJORAM 2. In a large nonstick skillet heat Place wedges on a large ungreased
chicken thighs, cut into 1-inch
1 Tbsp. of the oil over medium-high. baking sheet. Prick each wedge
pieces
Add half of the chicken; cook several times with a fork. Bake 8 to
2 Tbsp. vegetable oil
4 minutes or until browned, stirring 9 minutes or until light brown.
2 14.5-oz. cans reduced-sodium
½ TSP. GROUND
chicken broth occasionally. Transfer chicken to a 6. If desired, sprinkle servings with
BLACK PEPPER
1 cup sliced carrots 5- to 6-qt. slow cooker. Repeat with flaky sea salt. Makes 8 servings
1 cup sliced celery remaining 1 Tbsp. oil and remaining (1¹∕3 cups each).
1 cup chopped leeks or onion chicken. Add broth, carrots, celery, PER SERVING 517 cal., 26 g fat (9 g sat.
2 Tbsp. fresh thyme leaves or leeks, and thyme to cooker. fat), 129 mg chol., 678 mg sodium,
¼ TSP.
CELERY SALT 2 tsp. dried thyme, crushed 3. Cover and cook on low 6 to 7 hours 28 g carb., 2 g fiber, 3 g sugars,
1 cup frozen peas or on high 3 to 3¹∕2 hours. 40 g pro.

SLOW COOKER | 31
EASY TACO SOUP
prep 15 minutes
slow cook 6 to 8 hours (low)
or 3 to 4 hours (high)
1 lb. ground beef or ground
turkey
1 15-oz. can black-eyed
peas, rinsed and drained
1 15-oz. can black beans,
rinsed and drained
1 15-oz. can red kidney
beans, rinsed and drained
32 | SLOW COOKER
1 15-oz. can chili beans in Desired toppings, such as
shredded cheese, sliced
3. Cover and cook on low
6 to 8 hours or on high 3 to
chili gravy, undrained
1 14.5-oz. can jalapeños, chopped 4 hours. Serve with desired
Mexican-style stewed avocado, snipped cilantro, toppings. Makes 8 servings
tomatoes, undrained and/or tortilla chips (11/2 cups each).
and snipped per serving 391 cal., 12 g
2 14.5-oz. cans reduced- 1. In a large skillet cook ground fat (4 g sat. fat), 40 mg chol.,
sodium beef broth meat over medium-high until 1,368 mg sodium, 47 g carb.,
1 11-oz. can whole kernel browned. Drain off any fat. 11 g fiber, 7 g sugars, 22 g pro.
corn with bell peppers, 2. In a 4- to 6-qt. slow cooker
drained combine meat and next eight
1 1.25-oz. envelope taco ingredients (through taco
seasoning mix seasoning mix).
SPAGHETTI
SOUP
prep 25 minutes
slow cook 8 to 10 hours (low)
or 4 to 5 hours (high) +
15 minutes (high)
1 lb. lean ground beef
1/2 cup chopped onion
1/2 cup chopped green
bell pepper
1/2 cup chopped celery
1/2 cup chopped carrot
2 cloves garlic, minced
2 14.5-oz. cans no-salt-
added diced tomatoes,
undrained
1 14-oz. jar marinara sauce
1 cup water
1 Tbsp. quick-cooking
tapioca, crushed
1/2 tsp. dried Italian
seasoning, crushed
1/4 tsp. salt
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
2 oz. spaghetti, broken
into 2-inch pieces
Grated Parmesan cheese 3. If using low, turn to high. Stir
in spaghetti. Cover and cook
(optional)
15 to 20 minutes more or until
1. In a large skillet cook first
pasta is tender. If desired,
six ingredients (through
sprinkle with Parmesan cheese.
garlic) over medium until meat Makes 6 servings (1 cup each).
is browned and vegetables per serving 252 cal., 8 g
are tender. Drain off fat. fat (3 g sat. fat), 49 mg chol.,
Transfer meat mixture to 529 mg sodium, 27 g carb.,
a 31/2- or 4-qt. slow cooker. 5 g fiber, 12 g sugars, 19 g pro.
Stir in next eight ingredients
(through cayenne pepper).
2. Cover and cook on low 8 to
10 hours or on high 4 to 5 hours.
 FAST or

SLOW
appetizers
YOUR INSTANT POT WANTS IN ON THE HOLIDAY PARTY
SCENE. EACH OF THESE RECIPES HAS TWO METHODS
TO FIT YOUR STYLE, WHETHER YOU NEED A QUICK SNACK
FOR POP-IN GUESTS OR YOU HAVE THE TIME TO
PARTY-PREP ALL DAY. YOU CHOOSE: PRESSURE-COOK
IN MINUTES OR SLOW-COOK FOR HOURS.

34 | SLOW COOKER
 DIY PITA CHIPS PREHEAT OVEN TO 350°F.
LIGHTLY GREASE A LARGE BAKING SHEET.
SPLIT TWO 6-INCH PITA BREAD ROUNDS
IN HALF HORIZONTALLY; CUT EACH HALF

GREEK CHICKEN INTO SIX WEDGES (24 WEDGES TOTAL).

BRUSH WEDGES WITH OLIVE OIL AND
NACHOS WITH PLACE ON BAKING SHEET. BAKE 10 TO
12 MINUTES OR UNTIL GOLDEN BROWN.
CREAMY TZATZIKI
prep 30 minutes
pressure cook 15 minutes (high)
slow cook 6 to 7 hours (low) or
3 to 31/2 hours (high)

2 to 21/2 lb. bone-in chicken

thighs, skinned
1 red onion, thinly sliced
2 Tbsp. lemon juice
2 Tbsp. red wine vinegar
2 Tbsp. olive oil
6 cloves garlic, minced
4 tsp. dried oregano, crushed
1 tsp. salt
1 8-oz. pkg. plain pita chips
1 recipe Creamy Tzatziki
1/2 cup chopped tomato

PRESSURE-COOK
Place the first eight ingredients
(through salt) in a 4- to 6-qt.
electric or stove-top pressure
cooker. Lock lid in place.
Set electric cooker on high
pressure to cook 15 minutes.
For stove-top cooker, bring
up to pressure over
medium-high; reduce heat
enough to maintain steady
but not excessive pressure.
Cook 15 minutes. Remove
from heat. For both models,
release pressure quickly.
Open lid carefully.

SLOW-COOK Place the

first eight ingredients (through
salt) in a 3½- or 4-qt. slow
cooker. Cover and cook on
low 6 to 7 hours or high
3 to 31/2 hours.

Makes 10 servings (7 chips

+ 1/2 cup topping each).
per serving 267 cal., 11 g fat
(2 g sat. fat), 82 mg chol.,
523 mg sodium, 21 g carb.,
3 g fiber, 3 g sugars, 21 g pro. TO SERVE
Using a slotted spoon,
CREAMY TZATZIKI In a bowl remove chicken and onion
from cooker. When cool
combine one 5.3- to 7-oz.
enough to handle, remove
container plain Greek yogurt; bones and shred chicken.
1 cup chopped or shredded Combine chicken and onion
cucumber; 2 tsp. snipped fresh with enough cooking liquid
dill; 2 cloves garlic, minced; to moisten. Spread pita
chips on a platter. Spoon
1 tsp. lemon juice; and 1/4 tsp. chicken mixture over chips.
salt. Makes 11/3 cups. Top with Creamy Tzatziki
and chopped tomato.
CARAMELIZED ONION
JAM AND GOAT CHEESE
CROSTINI
prep 20 minutes
pressure cook 20 minutes (high)
slow cook 12 to 14 hours (low)
or 6 to 7 hours (high)

Nonstick cooking spray

4 medium onions, thinly sliced
(about 4 cups)
1/3 cup red wine vinegar
1/4 cup packed brown sugar
4 cloves garlic, minced
1 tsp. salt
1 recipe Crostini
4 oz. goat cheese (chèvre), softened
Snipped fresh thyme

PRESSURE-COOK Lightly
coat the inside of a 6-qt. electric or
stove-top pressure cooker with
cooking spray. Combine the next five
ingredients (through salt) in pot. Lock
lid in place. Set electric cooker on
high pressure to cook 20 minutes.
For stove-top cooker, bring up to
pressure over medium-high; reduce
heat enough to maintain steady (but
not excessive) pressure. Cook
20 minutes. Remove from heat. For
both models, release pressure
naturally 15 minutes. Release any
remaining pressure. Carefully open lid.

SLOW-COOK Lightly coat the

inside of a 3½- to 4-qt. slow cooker
with cooking spray. In the cooker
combine the next five ingredients
(through salt). Cover and cook on
low 12 to 14 hours or on high 6 to
7 hours.

Makes 24 servings
(1 topped toast each).
per serving 90 cal., 2 g fat (1 g sat.
fat), 4 mg chol., 232 mg sodium, 15 g
carb., 1 g fiber, 4 g sugars, 3 g pro.

CROSTINI Slice 1 baguette into

1/2-inch slices. Place slices on an
ungreased baking sheet; lightly coat
slices with nonstick cooking spray.
Bake in a 400°F oven 8 minutes or
until lightly toasted.
TO SERVE
Spread Crostini with goat
cheese. Using a slotted
spoon, top Crostini with
caramelized onion jam.
Sprinkle with snipped
fresh thyme.
HONEY-CHIPOTLE
PORK RIBLETS
prep 15 minutes
pressure cook 22 minutes (high)
slow cook 5 to 6 hours (low) or
21/2 to 3 hours (high)

1 Tbsp. packed brown sugar

TO SERVE
Transfer ribs to a platter.
1 Tbsp. paprika Brush or spoon some of the
2 tsp. onion powder sauce over each rib. Serve
1 tsp. salt with remaining sauce.
1 tsp. garlic powder
1 tsp. ground chipotle pepper or
chili powder
3 lb. pork loin back ribs (tip,
below right)
1 cup ketchup
1/3 cup honey
2 Tbsp. molasses
1 to 2 canned chipotle peppers,
minced (tip, p. 46)
2 cloves garlic, minced

In a small bowl combine first six

ingredients (through ground chipotle
pepper); sprinkle over ribs and rub in
with your fingers. Cut ribs into
single-rib portions.

PRESSURE-COOK Place rib

portions in a 6-qt. electric or
stove-top pressure cooker. For
sauce, in a medium bowl combine
remaining ingredients. Pour 1/2 cup
of the sauce over ribs. Lock lid in
place. Set an electric cooker on high
pressure to cook 22 minutes. For
stove-top cooker, bring up to
pressure over medium-high; reduce
heat enough to maintain steady (but
not excessive) pressure. Cook
22 minutes. Remove from heat. For
both models, let stand to release
pressure naturally 15 minutes.
Release any remaining pressure.
Open lid carefully.

SLOW-COOK Place ribs in a

5- to 6-qt. slow cooker. For sauce, in
a medium bowl combine remaining
ingredients. Pour 1/2 cup of the sauce
over ribs. Cover and cook on low RIB PORTIONS
5 to 6 hours or on high 21/2 to TO MAKE THE RIBS
EASIER TO EAT AS AN
3 hours. APPETIZER, ASK YOUR
BUTCHER TO SAW THE
RIBS CROSSWISE IN
Makes 12 servings HALF (ACROSS THE
(1 rib or 2 riblets each). BONE), CREATING
SMALLER RIBLET
per serving 167 cal., 6 g fat (2 g sat. PORTIONS.
fat), 37 mg chol., 445 mg sodium, 18 g
carb., 0 g fiber, 16 g sugars, 12 g pro.

SLOW COOKER | 37
PEPPERONI PIZZA DIP
prep 15 minutes
pressure cook 7 minutes (low)
slow cook 5 to 6 hours (low)
or 21/2 to 3 hours (high)
stand 10 minutes
TO SERVE
Sprinkle dip with Parmesan
cheese and top with pesto
or basil. Serve with toasted
baguette slices.

1 15- to 16-oz. jar pizza sauce

1 14.5-oz. can diced tomatoes,
drained
1 cup coarsely chopped yellow,
orange, and/or red bell peppers
1 cup coarsely chopped onion
1 3- to 3.5-oz. pkg. sliced
pepperoni, cut up
1/2 cup sliced pitted ripe olives
(optional)
4 cloves garlic, minced
2 cups shredded mozzarella
cheese (8 oz.)
1/2 cup finely shredded Parmesan
cheese (2 oz.)
2 Tbsp. basil pesto or 1 Tbsp.
chopped fresh basil
Baguette slices, toasted

PRESSURE-COOK Place a
steam rack in a 6-qt. electric or
stove-top pressure cooker. Add 1 cup
water to pot. In a 11/2-qt. round
ceramic baking dish combine first
seven ingredients (through garlic).
Cut three double-thick 18×3-inch
heavy foil strips. Crisscross strips;
place dish over strips. Use foil strips
to transfer dish to rack. Lock lid in
place. For an electric cooker, cook
on low pressure 7 minutes. For a
stove-top cooker, bring up to
pressure over medium; reduce heat
to maintain steady (but not
excessive) pressure. Cook 7 minutes.
For both models, release pressure
naturally 15 minutes. Release any
remaining pressure. Open lid
carefully. Stir in mozzarella cheese.
BAGUETTE TOASTS
Let stand, covered, 10 minutes; stir. PREHEAT OVEN TO
Use foil strips to lift out dish. 375°F. PLACE BAGUETTE
SLICES ON A LARGE
BAKING SHEET. BAKE
SLOW-COOK In a 3½- or 4-qt. 6 TO 8 MINUTES OR
UNTIL EDGES JUST
slow cooker combine first seven START TO BROWN.
ingredients (through garlic). Cover
and cook on low 5 to 6 hours or high
21/2 to 3 hours. Stir in mozzarella
cheese. Let stand, covered,
10 minutes; stir. Serve immediately or
keep in cooker, covered, on warm or
low up to 2 hours.

Makes 24 servings (1/4 cup dip each).

per serving 62 cal., 3 g fat (1 g sat.
fat), 12 mg chol., 263 mg sodium, 4 g
carb., 1 g fiber, 2 g sugars, 5 g pro.

MEDJOOL DATES
THESE FRUITS POSSESS
A RICH, CARAMELLIKE
FLAVOR AND SOFT,
CHEWY TEXTURE.
IF YOU CAN’T FIND
MEDJOOL DATES, YOU
CAN SUB IN REGULAR
DATES, WHICH ARE
FIRMER AND DARKER.
TO SERVE
In a small saucepan combine
the vinegar and brown
sugar. Bring to boiling;
reduce heat. Simmer,
uncovered, 5 to 7 minutes
or until reduced by half.
Cool. Drizzle cooked cheese
with balsamic reduction.
Sprinkle with pecans and, if
desired, additional cooked
shallots and pancetta. Serve
with crackers, toast, or figs.
DATE, PANCETTA, AND
BLUE CHEESE MELT
prep 20 minutes
pressure cook 10 minutes (high)
slow cook 11/2 hours (high)
Nonstick cooking spray
4 oz. pancetta, finely chopped
1 shallot, thinly sliced
3/4 cup chopped pitted Medjool
dates
1 8-oz. pkg. cream cheese,
softened
1/2 cup crumbled blue cheese
1/2 cup balsamic vinegar
2 Tbsp. packed brown sugar
2 Tbsp. chopped pecans, toasted
Crackers, melba toast rounds,
and/or fresh figs
PRESSURE-COOK Lightly coat
a 1½-qt. round ceramic baking dish
with cooking spray. In a 6-qt. electric
pressure cooker use sauté setting to
cook pancetta 3 minutes. (Or cook in
stove-top cooker.) Add shallot; cook
and stir 2 minutes more or until
pancetta is crisp. Transfer to a bowl.
Mix in dates, cream cheese, and blue
cheese; spoon into prepared dish.
Place steam rack in pot; add 1 cup
water. Cut three double-thick
18×3-inch heavy foil strips. Crisscross
strips; place dish over strips. Use
strips to transfer dish to rack. Lock lid
in place. Set electric cooker on high
pressure to cook 10 minutes. For a
stove-top cooker, bring up to
pressure over medium-high; reduce
heat to maintain steady (but not
excessive) pressure. Cook 10 minutes.
Remove from heat. For both models,
release pressure quickly. Open lid
carefully. Use foil strips to lift out dish.
SLOW-COOK Lightly coat a
1½-qt. slow cooker with cooking
spray. In a medium skillet cook and
stir pancetta over medium 3 minutes.
Add shallot; cook and stir 2 minutes
more or until pancetta is crisp.
Transfer to a bowl. Mix in dates,
cream cheese, and blue cheese;
spoon into cooker. Cover and cook
on high 11/2 hours, stirring once.
Makes 10 servings ( 1/4 cup dip each).
per serving 240 cal., 16 g fat (8 g sat.
fat), 36 mg chol., 281 mg sodium, 19 g
carb., 1 g fiber, 16 g sugars, 5 g pro.
SLOW COOKER | 39
 PRESSURE COOKING 101
HOW DOES PRESSURE COOKING WORK? When any food cooks, it produces
steam. The airtight seal of a pressure cooker traps steam to create intense pressure (and therefore high heat).
The intense cooking conditions cook food more quickly and more evenly than any other cooking method.

ELECTRIC PRESSURE A STOVE-TOP PRESSURE COOKER looks like a large

COOKERS look like saucepan and has a lid that locks on tight for safety.
slow cookers (and You heat it up on the stove, then need to monitor
often have a slow-cook it a bit to make sure the heat (and therefore the steam)
function). Following the stays at the right pressure during cooking.
cooker directions, electric
cookers are easy to set—
just hit a button or two.
They require no further
supervision as a timer
tracks how long it takes
the cooker to get up
to pressure, cook the food,
and depressurize.

Each time Before Using a pressure cooker, Look over all its parts. Make sure the gasket
is soft, flexible, and crack-free, then snap it into place as directed in the user’s manual.
Make sure the pressure valve is in place and free of food or debris.

USING AN ELECTRIC PRESSURE COOKER CLEANING YOUR ELECTRIC COOKER

After cooking, clean the removable parts in hot,
soapy water or the dishwasher, according to the
user’s manual. This includes the pot liner, lid and
its removable parts, steam catcher, and gasket.

FILL IT Place LET OFF STEAM
ingredients in the When cooking time
cooker as directed is done, the cooker
in your recipe automatically begins
(brown meat first, as to depressurize, called
directed). Lock lid natural release. This
in place and close takes about 15 minutes.
the pressure valve. When the pressure has
Select the setting dropped, the pressure
and the cooking time. indicator sinks down
The digital display and you can open
indicates when the the lid (until then, the
cooker reaches the lid stays locked). If the
selected pressure lid is still locked after
(usually in 15 to 15 minutes of naturally
20 minutes) and then depressurizing, you
counts down the can open the valve to
actual cooking time. let out any remaining
steam. For a “quick
release,” open the
valve and let out
steam as soon as
cooking time ends.
USING A
STOVE-TOP
OPEN UP Use care PRESSURE
when lifting the lid. COOKER
The food inside Add ingredients to the pot
as directed in your recipe.
is extremely hot,
Lock the lid in place and set
so a lot of steam the pressure valve per the
escapes when user’s manual. Bring the
you open the lid. cooker up to pressure over
Use an oven mitt medium-high (steam will
or pot holder and come out the valve). Reduce
be cautious of the the heat to maintain steady
steam to avoid pressure for the full cooking
time. Remove from heat
burning your and let the pressure come
arms or face. down naturally, or
quickly release pressure
according to user’s manual.

40 | SLOW COOKER
BRIE AND CAMEMBERT
WITH BRANDIED FRUIT
prep 10 minutes
pressure cook 3 minutes (high)
slow cook 2 to 3 hours (low)

Nonstick cooking spray

4 to 41/2 oz. Brie cheese, rind TOASTING NUTS
PREHEAT OVEN
removed and cheese cut into TO 350°F. SPREAD
1/2- to 3/4-inch cubes NUTS IN A SHALLOW
BAKING PAN. BAKE
2 oz. Camembert cheese, rind 5 TO 10 MINUTES
removed and cheese cut into OR UNTIL LIGHT
BROWN, WATCHING
1/2- to 3/4-inch cubes CAREFULLY AND
1/2 cup chopped assorted dried STIRRING ONCE
OR TWICE.
fruits, such as cranberries,
golden raisins, and/or apricots
1 Tbsp. butter
1/4 cup packed brown sugar
2 Tbsp. brandy
1/2 cup chopped walnuts, toasted
(tip, above right)
Crackers, crostini, and/or
apple slices TO SERVE
Sprinkle cheese and fruit
mixture with walnuts.
PRESSURE-COOK Place a Serve warm with crackers,
steam rack in a 6-qt. electric or crostini, and/or apple slices.
stove-top pressure cooker. Add 1 cup
water to pot. Lightly coat a 11/2-qt.
ceramic baking dish with cooking
spray; add cheeses and dried fruits.
In a small saucepan combine butter,
brown sugar, and brandy. Bring
to boiling; reduce heat. Simmer,
uncovered, 1 minute; pour over
cheeses and dried fruits. Cut three
double-thick 18×3-inch heavy foil
strips. Crisscross strips; place dish
over strips. Use strips to transfer dish
to rack. Lock lid. Set an electric
cooker on high pressure to cook
3 minutes. For a stove-top cooker,
bring up pressure over medium-high;
reduce heat for steady (but not
excessive) pressure. Cook 3 minutes.
Remove from heat. For both models,
release pressure quickly. Open lid.
Use foil strips to lift out dish.

SLOW-COOK Coat a 1½-qt.

slow cooker with cooking spray.
Add cheeses and dried fruits. In a
small saucepan combine butter,
sugar, and brandy. Bring to boiling;
reduce heat. Simmer, uncovered,
1 minute; pour over cheeses and
dried fruits. Cover and cook on low
2 to 3 hours.

Makes 6 servings ( 1/4 to 1/3 cup each).

per serving 252 cal., 16 g fat (7 g sat.
fat), 31 mg chol., 217 mg sodium, 19 g
carb., 1 g fiber, 17 g sugars, 7 g pro.

SLOW COOKER | 41
 HONEY-MUSTARD
SAUCE IN A BOWL
COMBINE 1⁄2 CUP EACH
COARSE-GROUND
MUSTARD AND HONEY.

SMOKY BARBECUE
SAUCE IN A BOWL
COMBINE 1⁄2 CUP
KETCHUP, 1⁄4 CUP
MANGO CHUTNEY,
2 TBSP. EACH PACKED
BROWN SUGAR AND
WORCESTERSHIRE
SAUCE, 4 TSP. WHITE
VINEGAR, AND
1
⁄4 TO 1 TBSP. CANNED
CHIPOTLE PEPPER,
FINELY CHOPPED
(TIP, P. 46).

BUFFALO SAUCE
IN A BOWL COMBINE
1
⁄2 CUP SOUR CREAM,
1
⁄3 CUP BUTTERMILK,
1
⁄4 CUP HOT PEPPER
SAUCE, 2 TBSP. SNIPPED
FRESH CHIVES, 4 TSP.
SNIPPED FRESH
DILL, AND 3 CLOVES
GARLIC, MINCED.
TO SERVE
Preheat broiler. Line a
15×10-inch baking pan with
foil. Using tongs or a
slotted spoon, transfer
wings from cooker to
prepared pan; discard
cooking liquid. Broil wings
4 to 5 inches from heat
8 minutes, turning once
halfway through broiling.
Toss with one-fourth of
chosen sauce. Broil 3 to
5 minutes more or until
CHICKEN WINGS
sauce is thickened and prep 15 minutes
wings are lightly browned. pressure cook 10 minutes (high)
Toss wings with another slow cook 4 to 5 hours (low) or
one-fourth of sauce. Serve 2 to 21/2 hours (high)
with remaining sauce. broil 11 minutes

12 chicken wings (31⁄4 to 31⁄2 lb.)

1⁄4 tsp. salt
1⁄4 tsp. black pepper
1⁄2 cup reduced-sodium chicken
broth
1 recipe Sauce (choose one, left
and opposite)

Cut off and discard tips of chicken

wings. Cut wings at joints to form
24 pieces; sprinkle with salt and
black pepper.

PRESSURE-COOK In a 6-qt.
electric or stove-top pressure cooker
combine wing pieces and broth. Lock
lid in place. Set electric cooker on
high pressure to cook 10 minutes.
For stove-top cooker, bring up to
pressure over medium-high; reduce
ASIAN SAUCE
IN A BOWL COMBINE heat to maintain steady (but not
1
⁄2 CUP HOISIN SAUCE,
1 excessive) pressure. Cook 10 minutes.
⁄4 CUP REDUCED-
SODIUM SOY SAUCE, Remove from heat. For both models,
2 TBSP. RICE VINEGAR,
AND 2 TSP. SRIRACHA
release pressure quickly. Open lid.
SAUCE. BEFORE
SERVING, SPRINKLE
WINGS WITH 1 TBSP.
SLOW-COOK In a 3½- or 4-qt.
FINELY CHOPPED slow cooker combine wing pieces
GREEN ONION AND
1 TSP. SESAME SEEDS. and broth. Cover and cook on low
4 to 5 hours or high 2 to 21/2 hours,
stirring once halfway through.

Makes 12 servings
(2 wing pieces each).
per serving 248 cal., 17 g fat (5 g sat.
fat), 61 mg chol., 476 mg sodium,
6 g carb., 4 g sugars, 16 g pro.

APRICOT-LIME SAUCE
IN A BOWL COMBINE
3
⁄4 CUP APRICOT
PRESERVES, 2 TBSP.
CIDER VINEGAR, 4 TSP.
REDUCED-SODIUM
SOY SAUCE, AND 2 TSP.
LIME ZEST.

SLOW COOKER | 43
 R TU R NS
C O O KE EASY
SL O W S IN T O KE
YOUR R I TE TA C O
O O K E R T A
A -FA VO T T H E C K E N,
FI ES T RS. L E —C H I C
D I N N E I L L I N G L E
- D A Y R Y F — W H I
BUSY T H E SAVO V E G G I ES
E A TE RS
O F ,O R RY
CARE O RK , F I S H
GS. H U N G
E F, P F I XI N RE .
BE E T H E T H E
A SS E MBL E I T F ROM
YOU AK
WILL T
SHREDDED CHICKEN
TACOS WITH
FIRE-ROASTED
TOMATO SAUCE
prep 25 minutes
slow cook 5 to 6 hours (low) or
21/2 to 3 hours (high)

1 Tbsp. vegetable oil

2 lb. skinless, boneless
chicken thighs
1 14.5-oz. can fire-roasted
diced tomatoes, undrained
1 fresh jalapeño chile
pepper, stemmed and
halved (tip, p. 46)
3 cloves garlic, peeled
2 Tbsp. ground ancho chile
pepper, chili powder, or
ground chipotle chile
pepper
1 Tbsp. ground cumin
1/2 tsp. salt
16 6-inch corn or flour
tortillas, warmed
Guacamole, pico de gallo,
chopped fresh cilantro,
sliced radishes, and/or lime
wedges (optional)

1. In a large skillet heat oil

over medium heat. Brown
chicken thighs, half at a time,
in hot oil, turning once. Transfer
browned chicken to a 31/2- or
4-qt. slow cooker.
2. Meanwhile, for sauce, in a
blender combine next six
ingredients (through salt);
cover and blend until smooth.
Pour sauce over chicken in
cooker. Cover and cook on low
5 to 6 hours or on high 21/2 to
3 hours.
3. Transfer chicken to a bowl.
Shred chicken using two forks.
Add some of the sauce from
cooker to shredded chicken
to moisten. To serve, spoon
chicken mixture into tortillas.
If desired, top with guacamole,
pico de gallo, cilantro, and/or
radishes and serve with lime
wedges. Makes 8 servings
(2 tacos each).
per serving 271 cal., 8 g fat
(1 g sat. fat), 106 mg chol., 414 mg
sodium, 24 g carb., 4 g fiber,
4 g sugars, 25 g pro.

SLOW COOKER | 45
 HABANERO
BEEF TACOS
prep 20 minutes
slow cook 8 to 10 hours (low) or
4 to 5 hours (high)

2 cups coarsely chopped

tomatoes
3 fresh poblano chile peppers,
seeded and coarsely
chopped (tip, below)
3/4 cup 50%-less-sodium beef
broth
1/2 cup chopped onion
1 to 2 fresh habanero chile
peppers, seeded if desired
(tip, below)
2 Tbsp. tomato paste
2 tsp. ground cumin
2 lb. boneless beef chuck pot
roast, trimmed and cut into
11/2-inch pieces
8 6- to 8-inch flour tortillas
Red onion slivers, sliced
radishes, pico de gallo, sour
cream, crumbled queso
fresco or Cotija cheese,
and/or chopped fresh
cilantro

1. In a blender combine first

seven ingredients (through cumin).
Cover and blend until smooth.
2. Place meat in a 31/2- or 4-qt.
slow cooker. Pour pepper mixture
over meat. Cover and cook on
low 8 to 10 hours or high 4 to
5 hours.
3. Using a slotted spoon, remove
meat from cooker. Skim fat from
cooking liquid. To serve, spoon
meat onto tortillas and drizzle
with cooking liquid. Top with red
onion, radishes, pico de gallo,
sour cream, cheese, and/or
cilantro. Makes 4 servings
(2 tacos each).
per serving 527 cal., 23 g fat
(10 g sat. fat), 100 mg chol.,
998 mg sodium, 45 g carb.,
4 g fiber, 7 g sugars, 35 g pro.

HEY, HOT Chiles contain capsaicin, which gives the peppers their spicy punch, but it also causes a long-lasting burning tingle on
STUFF! your skin. Wear plastic gloves when working with chiles. If they touch your hands, wash with warm, soapy water.

46 | SLOW COOKER
CAULIFLOWER-
CORN TACOS WITH
PICO VERDE
prep 20 minutes
slow cook 4 to 5 hours (low) to
2 to 21/2 hours (high)

Nonstick cooking spray

1 medium head cauliflower, cut
into small florets (4 cups)
2 cups fresh or frozen corn
kernels, thawed
1/4 cup chopped sweet onion
3 Tbsp. olive oil
2 Tbsp. taco seasoning
1 to 2 canned chipotle chile
peppers in adobo sauce,
finely chopped (tip, opposite)
1 or 2 limes
2 avocados, halved, seeded,
peeled, and chopped
1 cup chopped cucumber
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1 jalapeño chile pepper,
stemmed, seeded, and finely
chopped (tip, opposite)
1 clove garlic, minced
1/4 tsp. salt
10 corn or flour taco shells
Crumbled queso fresco

1. Coat a 31/2- to 4-qt. slow

cooker with nonstick cooking
spray. Add next six ingredients
(through chipotle peppers); stir
to combine. Cover and cook on
low 4 to 5 hours or on high 2 to
21/2 hours or until cauliflower is
tender, stirring once halfway
through cooking.
2. For pico verde, about
30 minutes before serving,
remove 1 tsp. zest and squeeze
2 Tbsp. juice from limes (if desired,
cut any remaining lime into
wedges to serve with tacos). In
a medium bowl combine lime
zest and juice and next seven
ingredients (through salt). Cover;
chill until ready to serve.
3. To serve, spoon about 1/3 cup
cauliflower mixture into each
taco shell. Top each with about
1/4 cup pico verde and some
queso fresco. Makes 5 servings
(2 tacos each).
per serving 410 cal., 24 g fat
(5 g sat. fat), 4 mg chol.,
539 mg sodium, 45 g carb.,
10 g fiber, 6 g sugars, 8 g pro.
SMOKY PORK TACOS
WITH CILANTRO-CHILE
SLAW
prep 25 minutes
slow cook 10 to 12 hours (low) or
5 to 6 hours (high)

1 Tbsp. smoked paprika

2 tsp. ground ancho chile
pepper or chili powder
11/2 tsp. salt
1 tsp. garlic powder
1 tsp. dried oregano, crushed
1/2 tsp. black pepper
1 31/2- to 4-lb. bone-in pork
shoulder roast, trimmed
1 Tbsp. vegetable oil
1 large onion, cut into wedges
1/4 cup water
12 to 16 6-inch corn tortillas,
warmed
1 recipe Cilantro-Chile Slaw
Sliced avocado (optional)
Lime wedges (optional)

1. In a small bowl combine first

six ingredients (through black
pepper). Sprinkle evenly over
meat; rub in with your fingers.
2. In a large skillet cook meat in
hot oil over medium-high, turning
to brown all sides. Drain off fat. Place
onion wedges in a 4- to 5-qt. slow
cooker; add meat and the water.
3. Cover and cook on low 10 to
12 hours or on high 5 to 6 hours.
Remove meat from cooker. Skim
fat from cooking liquid. Shred
meat; return to cooker.
4. To serve, using a slotted
spoon, spoon meat into tortillas.
Top with Cilantro-Chile Slaw. If
desired, serve with avocado
slices and lime wedges. Makes
6 servings (2 tacos each).
cilantro-chile slaw In a
medium bowl stir together 1/2 cup
sour cream, 1/4 cup chopped
fresh cilantro, 1/4 cup mayonnaise,
2 Tbsp. sugar, 2 Tbsp. vinegar,
1/2 tsp. garlic powder, 1/4 tsp. salt,
and 1/4 tsp. black pepper. Add
4 cups shredded cabbage,
1/4 cup thinly sliced radishes, and
1 fresh jalapeño chile pepper,
finely chopped; toss to coat. WARMED TORTILLAS
Cover and chill 2 to 24 hours. Stir Warming soft corn or flour tortillas makes
before serving. them pliable and ready to fill. Choose one of
two ways to warm tortillas: Layer them
per serving 720 cal., 47 g fat between paper towels and microwave on high
(15 g sat. fat), 151 mg chol., 20 to 40 seconds. Or stack tortillas and wrap
916 mg sodium, 33 g carb., them tightly in foil. Bake them in a 350°F oven
6 g fiber, 8 g sugars, 39 g pro. about 10 minutes or until just heated through.
ANNATTO SEASONING
(OR ACHIOTE PASTE) IS
A TRADITIONAL SPICE
USED IN THE YUCATÁN
PENINSULA. IT GIVES
FISH A SLIGHTLY
SMOKY, EARTHY
FLAVOR. LOOK FOR
IT IN THE MEXICAN
FOODS AISLE OF
LARGE SUPERMARKETS
OR AT MEXICAN
GROCERY STORES.

YUCATÁN-STYLE
FISH TACOS
PREP 15 minutes
SLOW COOK 3 hours (low) or
1¹∕2 hours (high)

TORTILLA 3 Tbsp. orange juice

SWAP 2 Tbsp. white vinegar
2 Tbsp. vegetable oil
If dietary 1 fresh jalapeño chile pepper,
restrictions stemmed, seeded, and finely
make chopped (tip, p. 46)
tortillas 4 cloves garlic, minced
off-limits,
pile taco 2 packets coriander and
fillings into annatto seasoning (such as
one of these Sazón Goya) or 1 Tbsp.
alternatives: achiote paste
1 tsp. cumin seeds, crushed
1 tsp. salt
¹∕2 tsp. Mexican oregano or
1 tsp. oregano, crushed
1¹∕2 to 2 lb. 1-inch-thick fresh or
BELL
PEPPERS, frozen skinless cod or other
HALVED whitefi sh fillets, thawed if
LENGTHWISE
AND SEEDED frozen and cut into 4-inch
pieces
16 5- to 6-inch blue or yellow
corn tortillas
Shredded red or green
cabbage
Fresh cilantro leaves
ROMAINE, Hot sauce (optional)
BUTTERHEAD,
OR ICEBERG
LETTUCE 1. In a small bowl whisk together
LEAVES
first nine ingredients (through
oregano). Place fi sh in a 4- to
6-qt. slow cooker. Pour seasoning
mixture over the fi sh, gently
rearranging fi sh to coat evenly.
Cover and cook on low 3 hours
ROMA or on high 1¹∕2 hours or until fi sh
TOMATOES,
HALVED flakes easily.
LENGTHWISE
AND SEEDED
2. To serve, using a slotted spoon,
spoon fi sh into tortillas. If desired,
drizzle with some of the cooking
liquid. Top with cabbage, cilantro,
and, if desired, hot sauce. Makes
8 servings (2 tacos each).
RED, GREEN,
PER SERVING 197 cal., 4 g fat
OR NAPA (1 g sat. fat), 36 mg chol.,
CABBAGE
LEAVES 271 mg sodium, 23 g carb.,
3 g fiber, 1 g sugars, 18 g pro.

SLOW COOKER | 49
 SPINACH-
ARTICHOKE
CHEESE DIP
ASIAGO CHEESE +
CRUMBLED CRISP-COOKED
BACON + FRESH PARSLEY
+ ARTICHOKE HEARTS
+ SPINACH + PITA CHIPS

hot
cheese
MAKE-IT-MINE
dip
LET’S GET CREATIVE WITH THIS PARTY
HOT CHEESE DIP CLASSIC. PLUG YOUR FAVORITE
prep 15 minutes
slow cook 2 hours (low) CHEESE AND STIR-INS INTO OUR MASTER
FORMULA, THEN SLOW-COOK
1 8-oz. pkg. cream cheese,
cut up TO CREAMY, MELTY GOODNESS.
1/2 cup sour cream
1/2 cup mayonnaise
CHEESE
PROTEIN CHEESE PROTEIN SEASONING EXTRAS
SEASONING (pick one) (pick one or two) (pick one) (pick one or two)
EXTRAS v 1 cup shredded v 2 cups chopped v 2 Tbsp. chopped v 1/2 cup drained and
DIPPERS cheddar cooked chicken fresh basil, parsley, chopped roasted
red bell peppers
v 1 cup shredded v 12 oz. ground cilantro, or chives
1. In a 11/2-qt. slow cooker stir smoked Gouda beef, cooked v 1 Tbsp. taco v 1/2 of a 15-oz. can artichoke
and drained hearts, drained and
together cream cheese, sour v 1 cup shredded seasoning
chopped
cream, and mayonnaise. Stir Monterey Jack v 8 oz. sweet or v 1 Tbsp. ranch
in desired CHEESE, PROTEIN, with jalapeño hot Italian
dressing mix
v one 10-oz. pkg. chopped
SEASONING, and EXTRAS. peppers sausage, cooked frozen spinach, thawed and
2. Cover and cook on low v 1/4 cup grated and drained v 2 tsp. chili powder well drained

about 2 hours or until heated Parmesan or v 4 slices bacon, v 1 tsp. dried oregano, v 1 cup fresh or frozen
Asiago cheese crisp-cooked basil, or Italian whole kernel corn, thawed
through, stirring once or
twice during cooking. v 1/2 cup and crumbled seasoning, crushed v 1/4 cup chopped pitted
crumbled v 6 to 8 oz. cooked green, black, or Kalamata
3. Stir before serving. Serve blue cheese or canned v 2 tsp. lemon- olives
with desired DIPPERS. If pepper seasoning
crabmeat, v one 4-oz. can diced green
desired, keep warm in slow drained v 1 canned chipotle chiles
cooker, covered, on warm or pepper in adobo
sauce, minced v 2 Tbsp. minced fresh chile
low up to 2 hours, stirring peppers or pickled jalapeño
occasionally. Makes v 1 to 3 tsp. hot sauce peppers
14 servings ( 1/4 cup each).

50 | SLOW COOKER
 TEX-MEX
CHEESE DIP
MONTEREY JACK WITH
JALAPEÑO PEPPERS +
CHICKEN OR GROUND BEEF +
TACO SEASONING OR CHILI
POWDER + DICED GREEN
CHILES AND/OR PICKLED
JALAPEÑO PEPPERS +
TORTILLA CHIPS

SAUSAGE
PIZZA
CHEESE DIP
PARMESAN CHEESE +
ITALIAN SAUSAGE + ITALIAN
SEASONING + ROASTED
RED PEPPERS AND/OR
OLIVES + TOASTED
BAGUETTE SLICES

DIPPERS
v Tortilla chips
v Kettle-cooked
potato chips
v Pita chips
v Crackers
v Toasted
baguette slices
v Celery and/or
carrot sticks
v Bell pepper
strips
 holiday
hot
drinks
THE BEST PARTIES START WITH GOOD DRINKS.
HEAT UP YOUR HOLIDAY FESTIVITIES BY WELCOMING FRIENDS
WITH STEAMY CUPFULS OF DELICIOUSNESS.

52 | SLOW COOKER
red-hot toddy
prep 5 minutes
slow cook 2 to 3 hours (low)
stand 10 minutes

6 cups apple juice

2 cups water
1/4 cup red cinnamon candies
(such as Red Hots candies)
1/4 cup lemon juice

3 inches stick cinnamon

4 black tea bags
1 cup cinnamon whiskey (optional)

1. In a 4-qt. slow cooker combine first five

ingredients (through cinnamon). Cover and
cook on low 2 to 3 hours.
2. Stir mixture; add tea bags. Cover and
let stand 10 minutes. Remove and discard
tea bags and cinnamon stick. If desired, stir
in whiskey. Serve with additional cinnamon
sticks. Makes 12 servings ( 3/4 cup each).
per serving 73 cal., 0 g fat, 0 mg chol.,
6 mg sodium, 18 g carb., 0 g fiber,
12 g sugars, 0 g pro.
 WATCH IT
Check your concoction
toward the end of cooking
time, making sure it
doesn’t get hot enough
to boil. Boiling can impart
a bitter flavor to wine-
or tea-based drinks
or cause dairy-based
drinks to curdle.

carrot cake
hot chocolate
prep 10 minutes
slow cook 4 hours (low)

6 cups half-and-half
2 cups heavy cream
21/4 cups carrot juice
12 oz. white baking chocolate, chopped
3 3-inch pieces stick cinnamon
1 Tbsp. vanilla
Whipped cream
Grated fresh nutmeg (optional)

1. In a 4-qt. slow cooker combine first five

ingredients (through cinnamon). Cover and
cook on low 4 hours, whisking vigorously
halfway through cooking.
2. Remove and discard cinnamon. Whisk
in vanilla. Top servings with whipped cream.
If desired, sprinkle with nutmeg. Makes
14 servings ( 3/4 cup each).
per serving 419 cal., 34 g fat (22 g sat.
fat), 88 mg chol., 118 mg sodium, 24 g carb.,
0 g fiber, 22 g sugars, 6 g pro.

54 | SLOW COOKER
citrus-mulled wine
prep 10 minutes
slow cook 3 to 4 hours (low)

3 3-inch pieces stick cinnamon

2 1/2-inch orange zest strips
2 bottles dry white wine, such as Pinot
Gris or Sauvignon Blanc
1 cup orange juice
1/2 cup pure maple syrup or honey

Orange slices and/or pomegranate

seeds
1/4 to 1/2 cup orange liqueur

1. For spice bag, place cinnamon and

orange zest on a double-thick 6-inch square
of 100-percent-cotton cheesecloth. Bring up
corners; tie closed with 100-percent-cotton
kitchen string.
2. In a 4-qt. slow cooker combine spice bag,
wine, orange juice, and maple syrup. Cover
and cook on low 3 to 4 hours. Remove and
discard spice bag.
3. Stir in orange slices (if using) and liqueur.
Serve immediately or keep in cooker,
covered, on warm or low up to 2 hours,
stirring occasionally. Add pomegranate
seeds (if using) just before serving. Makes
10 servings ( 3/4 cup each).
per serving 198 cal., 0 g fat, 0 mg chol.,
2 mg sodium, 20 g carb., 0 g fiber, 13 g sugars,
0 g pro.
 oatmeal
cream pie sipper
prep 15 minutes
slow cook 4 to 5 hours (low)

4 cups half-and-half or light cream

4 cups oat milk or unsweetened
almond milk OAT MILK LOOK FOR
3/4 cup packed brown sugar THIS MILDLY NUTTY
AND SLIGHTLY SWEET
11/2 tsp. pumpkin pie spice BEVERAGE NEAR
1/4 cup butter, cut up THE OTHER DAIRY
ALTERNATIVES IN
1 vanilla bean, halved lengthwise YOUR SUPERMARKET
4 egg yolks OR AT NATURAL
FOOD STORES.
11/2 cups sweetened whipped cream
4 3-inch oatmeal, sugar, or shortbread
cookies, crumbled (if desired)

GET IN THE SPIRIT 1. In a 31/2- or 4-qt. slow cooker whisk

ADD 1 TO 2 TBSP. IRISH
CREAM LIQUEUR together first four ingredients (through
(SUCH AS BAILEYS pumpkin pie spice)until sugar is dissolved.
ORIGINAL IRISH
CREAM) TO EACH Add butter. Scrape seeds from vanilla bean
SERVING BEFORE pod; add seeds and pod to cooker.
ADDING HOT MIXTURE.
2. Cover and cook on low 4 to 5 hours,
whisking once or twice during cooking.
3. Remove and discard vanilla bean pod.
In a medium bowl whisk egg yolks.
Gradually whisk about 2 cups of the hot
mixture into yolks; whisk yolks mixture into
mixture in cooker until combined.
4. Top servings with whipped cream and
cookies. Makes 12 servings ( 3/4 cup each).
per serving 336 cal., 22 g fat (12 g sat.
fat), 122 mg chol., 137 mg sodium, 31 g
carb., 1 g fiber, 26 g sugars, 5 g pro.

56 | SLOW COOKER
 ginger-
pear cider
prep 10 minutes
slow cook 3 to 4 hours (low)

2 qt. fresh apple cider

1 large Bosc pear, cored and cut into
thin wedges
1/2 of a medium orange, sliced
3 inches stick cinnamon
1 inch fresh ginger, sliced
11/2 tsp. vanilla
Bourbon, spiced rum, or applejack
(optional)

1. In a 4- to 6-qt. slow cooker combine first

six ingredients (through vanilla). Cover and
cook on low 3 to 4 hours.
2. Serve with additional orange slices.
If desired, add 1 to 2 oz. bourbon to each
serving. Makes 12 servings (2/3 cup each).
per serving 107 cal., 0 g fat, 0 mg chol.,
17 mg sodium, 26 g carb., 1 g fiber,
22 g sugars, 0 g pro.
 LOW &
SLOW
ITALIAN
ITALIAN-INSPIRED CUISINE IS THE ROCK STAR
OF WEEKNIGHT DINNERS. HERE, YOUR SLOW
COOKER DOES ALL THE WORK AND YOU REAP
THE REWARDS WITH FAMILY-FRIENDLY FOOD
LIKE MEATBALL SANDWICHES, CREAMY SOUP,
AND SAUCY CHICKEN AND STEAK ROLLS.

Slow-Simmered
Spaghetti Sauce
(recipe, page 63)
CREAMY CHICKEN
ALFREDO TORTELLINI
SOUP
prep 20 minutes
slow cook 4 hours (low) + 45 to
60 minutes (high)

4 cups reduced-sodium
chicken broth
2 cups heavy cream
1 cup dry white wine or
reduced-sodium chicken
broth
1 garlic bulb, cloves
separated, peeled, and
quartered
2 lb. skinless, boneless
chicken thighs, cut into
1-inch pieces
1/2 cup butter, softened
1/2 cup all-purpose flour
1/4 cup chopped fresh basil
1 10-oz. pkg. refrigerated
cheese-filled tortellini or
tortelloni
1 5-oz. pkg. baby spinach
1/2 cup oil-packed dried
tomatoes, drained and
chopped
1 cup grated Parmesan
cheese

1. In a 5- to 6-qt. slow cooker

combine the broth, cream, wine,
and garlic. Stir in chicken. Cover
and cook on low 4 to 6 hours.
2. Meanwhile, stir together
butter, flour, and basil. Stir
flour mixture, pasta, spinach,
and tomatoes into mixture in
cooker. Turn to high. Cover
and cook 45 to 60 minutes
more or until pasta is tender
and mixture is bubbly and
slightly thickened, stirring once.
Stir in cheese. Makes 8 servings
(13/4 cup each).
per serving 679 cal., 44 g
fat (25 g sat. fat), 212 mg chol.,
852 mg sodium, 30 g carb.,
2 g fiber, 3 g sugars, 36 g pro.

SLOW COOKER | 59
 PARMESAN
CHICKEN MEATBALL
SANDWICHES
prep 25 minutes
slow cook 6 to 8 hours (low) or
3 to 4 hours (high)

1 28-oz. can tomato puree

1 15-oz. can tomato sauce
3 cloves garlic, minced
2 Tbsp. red wine vinegar
1 tsp. dried oregano, crushed
1/2 tsp. salt
1/4 tsp. crushed red pepper
2 eggs, lightly beaten
1/3 cup fine dry bread crumbs
1/3 cup grated Parmesan
cheese
1/2 cup finely chopped onion
1/4 cup milk
1 Tbsp. dried Italian
seasoning
1/4 tsp. black pepper
2 lb. uncooked ground
chicken
8 hoagie buns, split and
toasted, if desired
1 cup shredded mozzarella
cheese (4 oz.)

1. For sauce, in a 5- to 6-qt.

slow cooker stir together the
first seven ingredients (through
red pepper).
2. For meatballs, in a large
bowl combine the next seven
ingredients (through black
pepper). Add chicken; mix well.
Shape mixture into forty 11/2-inch
balls. Add meatballs to sauce in
slow cooker.
3. Cover; cook on low 6 to
8 hours or on high 3 to 4 hours,
gently stirring halfway through
cooking. Serve meatballs with
sauce on hoagie buns. Top with
mozzarella and additional
Parmesan. Serve with remaining
sauce. Makes 8 sandwiches.
per sandwich 409 cal., 16 g
fat (6 g sat. fat), 156 mg chol.,
788 mg sodium, 34 g carb.,
3 g fiber, 8 g sugars, 32 g pro.

FLAVOR Give your meatballs even more flavor by browning them before they go into the slow cooker.
Heat 1 tablespoon oil in an extra-large skillet over medium-high. Cook the meatballs in batches
BOOST until browned, turning several times and adding more oil as needed.

60 | SLOW COOKER

CHEESY RISOTTO
WITH ARUGULA
GREMOLATA
prep 20 minutes
slow cook 11/4 hours (high)
stand 10 minutes
2/3 cup sliced leeks
2 cloves garlic, minced
2 Tbsp. butter
13/4 cups uncooked Arborio
rice
4 cups reduced-sodium
chicken broth
2/3 cup dry white wine
1/2 tsp. black pepper
1/4 tsp. salt
1/2 cup shredded Fontina,
Gruyère, or Swiss cheese
(2 oz.)
1 recipe Arugula Gremolata
Crisp-cooked prosciutto
(optional)
1. In a large skillet cook leeks
and garlic in hot butter over
medium 3 to 5 minutes or until
tender. Stir in rice; cook and
stir 1 minute more. Transfer to
a 31/2- or 4-qt. slow cooker.
Stir in broth, wine, black
pepper, and salt.
2. Cover and cook on high
11/4 hours. Stir; if rice is not
tender, cover and cook 10 to
ARBORIO RICE
THIS SHORT
GRAIN RICE IS THE
TRADITIONAL CHOICE
FOR ITALIAN RISOTTO.
ITS HIGH STARCH
CONTENT GIVES
RISOTTO ITS EXTRA
CREAMY TEXTURE.
15 minutes more. Remove
ceramic liner from cooker, if
possible, or turn off cooker. Let
stand, uncovered, 10 minutes
before serving. Top with
cheese, Arugula Gremolata,
and, if desired, prosciutto.
Makes 4 servings (1 cup each).
ARUGULA GREMOLATA In a
small bowl stir together 1 cup
chopped fresh arugula; 2 Tbsp.
chopped toasted pine nuts;
1 Tbsp. lemon zest; and 1 clove
garlic, minced.
per serving 405 cal., 14 g
fat (7 g sat. fat), 34 mg chol.,
882 mg sodium, 52 g carb.,
1 g fiber, 2 g sugars, 13 g pro.
SLOW COOKER | 61
 SAUCY ITALIAN
CHICKEN ROLLS
prep 35 minutes
slow cook 31/2 to 4 hours (low)

6 slices thinly sliced deli-style

ham
1 8-oz. pkg. shredded Italian
cheese blend (2 cups)
6 6- to 8-oz. skinless,
boneless chicken breast
MAKE IT AHEAD halves
Get a head start on tomorrow’s dinner by 1 24-oz. jar marinara sauce
prepping this dish tonight. Prepare as directed
1/3 cup Italian-seasoned
through Step 1, then place your slow cooker’s
removable ceramic liner (covered with the lid ) panko bread crumbs,
in the refrigerator. Tomorrow let the liner toasted*
stand at room temperature for 15 minutes Snipped fresh basil or
before returning it to the slow cooker. parsley leaves
Continue as directed in Step 2. Hot cooked pasta
(optional)

1. Place one slice of ham on a

clean work surface. Sprinkle
with 1/4 cup of the shredded
cheese and top with a chicken
breast half. Carefully roll up
ham to enclose chicken,
securing with toothpicks, if
necessary. Repeat with
remaining ham, cheese,
and chicken breast halves.
(Reserve remaining 1/2 cup
cheese for topping.) Arrange
chicken rolls in a 31/2- or 4-qt.
slow cooker. Pour marinara
sauce over chicken.
2. Cover and cook on low
31/2 to 4 hours. Sprinkle with
reserved 1/2 cup shredded
cheese, toasted panko, and
basil before serving. If desired,
serve with hot cooked pasta.
Makes 6 chicken rolls.
*tip To toast panko,
heat a medium skillet over
medium-high. Add panko
and cook 2 to 3 minutes
or until toasted, shaking
skillet occasionally.
per chicken roll 412 cal., 15 g
fat (7 g sat. fat), 158 mg chol.,
1,055 mg sodium, 14 g carb.,
2 g fiber, 6 g sugars, 51 g pro.

62 | SLOW COOKER
SLOW-SIMMERED
SPAGHETTI SAUCE
pictured on page 58.
prep 25 minutes
slow cook 6 to 8 hours (low) or
3 to 4 hours (high)
1 lb. bulk Italian sausage or
ground beef
1 cup chopped onion
2 cloves garlic, minced
2 14.5-oz. cans petite diced
tomatoes, undrained
3 cups sliced fresh mushrooms
1 cup chopped green bell
pepper
1 6-oz. can tomato paste
1 bay leaf
2 tsp. dried Italian seasoning,
crushed
1/4 tsp. black pepper
16 oz. dried spaghetti, cooked
and drained
Finely shredded or grated
Parmesan cheese (optional)
ITALIAN STEAK ROLLS
prep 30 minutes
slow cook 8 to 10 hours (low) or
4 to 5 hours (high)
1/2 cup shredded carrot
1/3 cup chopped zucchini
1/3 cup chopped red or green bell
pepper
1/4 cup sliced green onions
2 Tbsp. grated Parmesan cheese
1 Tbsp. snipped fresh Italian
parsley
1 clove garlic, minced
1/4 tsp. black pepper
2 lb. tenderized beef round steak
2 cups marinara sauce
Hot cooked pasta (optional)
Fresh basil or Italian parsley
leaves (optional)
1. For vegetable filling, in a bowl
combine first eight ingredients
(through black pepper).
2. Cut tenderized meat into six
serving-size pieces. Spoon about
1/4 cup of the vegetable filling
onto each piece of meat. Roll up
meat around filling and tie with
100-percent-cotton kitchen string
or secure with wooden toothpicks.
Place in a 31/2- or 4-qt. slow cooker.
Pour marinara sauce over the
meat rolls.
3. Cover and cook on low 8 to
10 hours or on high 4 to 5 hours.
Remove and discard string or
toothpicks from meat rolls. Serve
meat rolls with sauce and, if desired,
cooked pasta and basil. Makes
6 steak rolls.
per steak roll 261 cal., 9 g fat
(3 g sat. fat), 73 mg chol.,
523 mg sodium, 7 g carb., 2 g fiber,
6 g sugars, 36 g pro.

1. In a large skillet cook the

sausage, onion, and garlic over DIY TENDERIZING
medium until meat is browned IF TENDERIZED STEAK
ISN’T AVAILABLE, CUT
and onion is tender. Drain off fat. BONELESS BEEF ROUND
2. In a 31/2- or 4-qt. slow cooker STEAK INTO SERVING-SIZE
PIECES. PLACE EACH
stir together the next seven PIECE BETWEEN TWO
PIECES OF PLASTIC
ingredients (through black
WRAP AND POUND
pepper). Stir in meat mixture. LIGHTLY WITH A MEAT
MALLET UNTIL MEAT IS
Cover and cook on low 6 to
⁄4 TO 1⁄2 INCH THICK.
1

8 hours or on high 3 to 4 hours.

3. Discard bay leaf. Season to
taste with salt and additional
black pepper. Serve meat mixture
over hot cooked spaghetti. If
desired, sprinkle with Parmesan
cheese. Makes 8 servings
( 3/4 cup sauce + 1 cup
spaghetti each).
per serving 433 cal., 14 g fat
(5 g sat. fat), 39 mg chol.,
643 mg sodium, 56 g carb.,
5 g fiber, 9 g sugars, 19 g pro.
SPICY TOMATO-CREAM SAUCE
Prepare as directed, except use
hot Italian sausage and stir
1/2 cup heavy cream into sauce
just before serving.
per serving 481 cal., 19 g fat
(8 g sat. fat), 45 mg chol.,
800 mg sodium, 57 g carb.,
5 g fiber, 10 g sugars, 20 g pro.
 pasta
night
YOUR SLOW COOKER IS ABOUT TO PUT A NEW SPIN
ON WEEKNIGHT PASTA. THESE THREE FAMILY-FRIENDLY
IDEAS REINVENT NOODLES WITH SAUCES, MEATS,
AND TOPPINGS THAT ARE EASY TO PUT TOGETHER
AND KEEP EVERYONE AT THE TABLE HAPPY.

64 | SLOW COOKER
ZITI WITH BELL
PEPPERS AND
ITALIAN CHICKEN
SAUSAGE
prep 20 minutes
slow cook 6 to 7 hours (low)
or 3 to 31/2 hours (high) + 25 to
30 minutes (high)
stand 5 minutes

12 oz. fully cooked

Italian-style chicken
sausage, halved
lengthwise and sliced
2 red and/or yellow bell
peppers, coarsely
chopped
1 28-oz. can diced
tomatoes, undrained
1 8-oz. can tomato sauce
1/2 cup chicken broth
4 cloves garlic, minced
2 tsp. Italian seasoning,
crushed
8 oz. dried ziti or bow tie
pasta
1/2 cup chopped fresh basil
1 cup shredded provolone
or mozzarella cheese
(4 oz.)

1. In a 5- to 6-qt. slow
cooker combine first seven
ingredients (through Italian
seasoning). Cover and cook
on low 6 to 7 hours or on high
3 to 31/2 hours.
2. If using low, turn to high. Stir
in pasta. Cover and cook
25 to 30 minutes more or just
until pasta is tender, stirring
after 10 minutes. Gently stir in
basil. Top with cheese. Cover
and let stand 5 minutes or until
cheese melts. If desired, top
servings with additional fresh
basil. Makes 6 servings
(11/3 cups each).
per serving 350 cal., 11 g
fat (5 g sat. fat), 57 mg chol.,
1,080 mg sodium, 42 g carb.,
5 g fiber, 8 g sugars, 22 g pro.

SLOW COOKER | 65
 CHEESY CHILI
PASTA
prep 15 minutes
slow cook 2 hours 10 minutes
(high)

1 lb. ground beef

1 16-oz. pkg. dried penne
pasta
2 Tbsp. all-purpose flour
1 Tbsp. chili powder
1/2 tsp. salt
4 cups water
1 15-oz. jar salsa con queso
1 2.25-oz. can sliced pitted
ripe olives, drained
1 cup shredded Mexican
cheese blend (4 oz.)
Chopped tomatoes,
shredded lettuce, and/or
corn chips (optional)

1. In a large skillet cook

ground beef over medium-
high until browned. Drain off
fat. Transfer meat to a 5- to
6-qt. slow cooker. Stir in pasta,
flour, chili powder, and salt.
Stir in the water. Cover and
cook on high 2 hours, stirring
once halfway through.
2. Stir in salsa con queso
and olives. Top with cheese
(do not stir). Cover and
cook 10 minutes more; stir
gently to combine. If
desired, top servings with
tomatoes, lettuce, and/or
corn chips. Makes 9 servings
(1 cup each).
per serving 427 cal., 18 g
fat (7 g sat. fat), 50 mg chol.,
691 mg sodium, 48 g carb.,
3 g fiber, 3 g sugars, 19 g pro.

FAST CLEANUP!
To minimize after-dinner
cleanup, line your slow
cooker with a Reynolds
Kitchens Slow Cooker
Liner before adding the
ingredients. The simple-
to-use disposable liners
are FDA-compliant and
BPA-free.

66 | SLOW COOKER
 THE SECRET TO THE CREAMIEST MAC
AND CHEESE? SKIP THE BAGS OF SHREDDED
CHEESE AND SHRED YOUR OWN. WHILE
PRESHREDDED CHEESES ARE CONVENIENT,
THEY OFTEN CONTAIN STARCHES THAT AFFECT
THE WAY THE CHEESE MELTS.

MAC & FOUR

CHEESES
prep 20 minutes
slow cook 21/2 hours (low)

2 cups dry elbow macaroni

Nonstick cooking spray
1 12-oz. can evaporated
milk
1 cup water
1/4 cup finely chopped onion
1/2 tsp. garlic powder
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
1 cup shredded cheddar
cheese (4 oz.)
1 cup shredded Gruyère or
Swiss cheese (4 oz.)
1 cup shredded smoked
Gouda cheese (4 oz.)
1/4 cup finely shredded
Parmesan cheese (1 oz.)
1 Tbsp. butter
1/2 cup panko bread crumbs
1 Tbsp. chopped fresh
Italian parsley
1/2 tsp. smoked paprika

1. In a 4- to 5-qt. pot cook

pasta in a large amount of
boiling water 2 minutes. Drain.
Rinse with cold water; drain.
2. Coat the inside of a 31/2- or
4-qt. slow cooker with
nonstick cooking spray. Add
drained pasta and next six
ingredients (through cayenne).
Cover and cook on low
2 hours, turning ceramic liner
halfway through cooking,
if possible.
3. Add cheeses to cooker. Stir
to combine. Cover and cook
30 minutes more. Meanwhile,
for topping, in a large skillet
melt butter over medium. Add
panko; cook and stir 2 minutes
or until golden brown.
Remove from heat; stir in
parsley and smoked paprika.
Sprinkle the topping over
macaroni. Makes 4 servings
(11/3 cups each).
per serving 737 cal., 38 g fat
(22 g sat. fat), 127 mg chol.,
846 mg sodium, 59 g carb.,
2 g fiber, 12 g sugars, 38 g pro.
MEATBALLS
G

THERE ARE SO MANY WAYS

TO ROLL WITH THESE FAMILY
(AND PARTY) FAVORITES.
INSPIRED BY CUISINES FROM
AROUND THE WORLD, THESE
MEATBALLS ARE RIGHT AT
HOME ON THE DINNER OR
APPETIZER TABLE.

68 | SLOW COOKER
 INDIAN MANGO
CHUTNEY MEATBALLS
prep 35 minutes
bake 25 minutes at 375°F
slow cook 3 hours (low) or
11/2 hours (high)

2 eggs, lightly beaten

1/2 cup fine dry bread crumbs
1/3 cup finely chopped green
onions
1/4 cup milk
2 Tbsp. chopped fresh cilantro
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. ground cumin
1 lb. ground pork
1 lb. ground beef
1 9- to 12-oz. jar mango
chutney
1/3 cup reduced-sodium tamari
sauce
2 Tbsp. cider vinegar
1 Tbsp. grated fresh ginger
2 tsp. garam masala or curry
powder
Toasted naan, pita bread, or
cooked rice (optional)
Desired toppings, such as
plain yogurt, sliced red onion,
slivered cucumber, and/or
snipped fresh cilantro
(optional)

1. Preheat oven to 375°F. In a

large bowl combine first eight
ingredients (through cumin). Add
ground pork and beef; mix well.
Shape mixture into 36 meatballs;
place in a shallow baking pan.
Bake 25 to 30 minutes or until
meatballs are cooked through
(160°F). Drain off fat.
2. Transfer meatballs to a 31/2- or
SERVE IT SPREAD
4-qt. slow cooker. For sauce, in a
PLAIN YOGURT ON
TOASTED NAAN small bowl stir together the next
OR FLATBREAD. TOP
WITH MEATBALLS,
five ingredients (through garam
SLICED RED ONION, masala). Pour over meatballs.
SLIVERED CUCUMBER,
AND SNIPPED
3. Cover and cook on low 3 hours
FRESH CILANTRO. or on high 11/2 hours. If desired,
serve with toasted naan and
desired toppings. Or to serve
meatballs as an appetizer, keep in
cooker, covered, on warm or low
up to 2 hours. Makes 6 servings
(6 meatballs each).
per serving 456 cal., 25 g fat
(8 g sat. fat), 165 mg chol., 1,305 mg
sodium, 21 g carb., 1 g fiber,
13 g sugars, 34 g pro.
BRAT MEATBALLS meatballs are cooked through
(160°F). Drain off fat.
WITH GERMAN-STYLE 2. Place meatballs in a 3¹∕2- or
BEER-MUSTARD SAUCE 4-qt. slow cooker. For sauce, in a
PREP 35 minutes bowl stir together beer, mustard,
BAKE 25 minutes at 375°F and onion; pour over meatballs.
SLOW COOK 3 to 4 hours (low) or
3. Cover and cook on low 3 to
1¹∕2 to 2 hours (high)
4 hours or on high 1¹∕2 to 2 hours.
2 eggs If desired, serve meatballs
¹∕2 cup fine dry bread crumbs on hoagie rolls. Or to serve
¹∕2 cup finely chopped onion meatballs as an appetizer, keep
¹∕4 cup milk in cooker, covered, on warm
¹∕2 tsp. salt or low up to 2 hours. Makes
¹∕2 tsp. black pepper 6 servings (6 meatballs each).
4 uncooked bratwurst links, PER SERVING 462 cal., 30 g fat
casings removed (12 g sat. fat), 156 mg chol.,
1 lb. ground beef 1,110 mg sodium, 12 g carb.,
1 12-oz. bottle beer 0 g fiber, 0 g sugars, 24 g pro.
¹∕3 cup Dijon-style or
coarse-ground mustard
¹∕4 cup finely chopped onion
Hoagie rolls or pretzel buns
(optional)

1. Preheat oven to 375°F. In

a bowl beat eggs with a fork.
Stir in bread crumbs, onion,
milk, salt, and pepper. Add
bratwurst and ground beef;
mix well. Shape mixture into
36 meatballs. Place meatballs
in a shallow baking pan. Bake
25 to 30 minutes or until

SERVE IT FOR A PARTY

APPETIZER, SERVE
THE MEATBALLS ON
6-INCH WOODEN
SKEWERS, ADDING
A FEW PRETZELS AT
THE END OF EACH
SKEWER. SPOON
ADDITIONAL SAUCE
OVER THE MEATBALLS.

Ready-made meatballs are great to have on hand for easy dinners. Bake up a double batch then
FREEZE serve one batch for dinner and arrange the other batch in a single layer on a baking sheet lined with
IT! waxed paper. Freeze until firm then transfer to a freezer bag and freeze up to three months.

70 | SLOW COOKER
 1. Preheat oven to 375°F. Lightly coat two
CHINESE SHRIMP-PORK 15×10-inch baking pans with cooking spray.
combine soy sauce, vinegar, sugar, and
ginger. Pour sauce over meatballs. Cover
MEATBALLS WITH SOY GLAZE In a large bowl lightly beat eggs with a and cook on low 3 to 4 hours or on high
prep 25 minutes
fork. Stir in next six ingredients (through 11/2 to 2 hours. If desired, serve over hot
bake 12 minutes at 375°F
pepper). Add chopped shrimp and ground cooked rice noodles or hot cooked rice.
slow cook 3 to 4 hours (low)
or 11/2 to 2 hours (high) pork; mix well. Shape mixture into 1-inch Add desired toppings. Or to serve
meatballs. Place meatballs in prepared meatballs as an appetizer, keep in cooker,
Nonstick cooking spray pans. Bake 12 to 15 minutes or until covered, on warm or low up to 2 hours.
2 eggs meatballs are cooked through (160°F). Makes 6 servings (9 to 12 meatballs each).
1/2 cup fine dry bread crumbs Drain off fat. per serving 368 cal., 20 g fat (7 g sat. fat),
1/4 cup chopped green onion 2. Transfer meatballs to a 31/2- or 4-qt. 239 mg chol., 1,747 mg sodium, 14 g carb.,
1/4 cup chopped fresh cilantro slow cooker. For sauce, in a small bowl 1 g fiber, 6 g sugars, 34 g pro.
1/4 cup milk
1/2 tsp. salt
1/2 tsp. black pepper
1 lb. peeled and deveined shrimp,
finely chopped
1 lb. ground pork
1/2 cup soy sauce
1/3 cup rice vinegar
2 Tbsp. sugar
1 tsp. minced fresh ginger
Hot cooked rice noodles
or hot cooked rice (optional)
Desired toppings, such as sesame
seeds, slivered green onion, and/or
Asian chili sauce (optional)

SERVE IT SPOON
THE MEATBALLS AND
SAUCE OVER COOKED
FLAT RICE NOODLES.
TOP WITH ASIAN CHILI
SAUCE AND SLIVERS
OF GREEN ONION.
MEXICAN CHICKEN-CHORIZO 1 poblano pepper, seeded and chicken; mix well. Shape mixture into 1-inch
chopped (tip, p. 46)
MEATBALLS 1/4 cup chicken broth
meatballs. Place meatballs in prepared
pans. Bake 12 to 15 minutes or until cooked
prep 25 minutes
2 cloves garlic, minced through (160°F). Drain off fat.
bake 12 minutes at 375°F
slow cook 3 to 4 hours (low)
1 tsp. ground cumin 2. Transfer meatballs to a 31/2- or 4-qt. slow
1 Tbsp. snipped fresh cilantro cooker. For sauce, in a medium bowl
or 11/2 to 2 hours (high)
Toasted 6-inch corn or flour tortillas combine next five ingredients (through
Nonstick cooking spray (optional) cumin). Pour sauce over meatballs. Cover
2 eggs Desired toppings, such as queso and cook on low 3 to 4 hours or on high
1/2 cup fine dry bread crumbs fresco, sliced radishes, and/or hot 11/2 to 2 hours. Stir in cilantro before serving.
1/2 cup finely chopped onion sauce (optional)
If desired, serve on tortillas with desired
1/4 cup milk toppings. Or to serve meatballs as an
1/2 tsp. salt 1. Preheat oven to 375°F. Lightly coat two
appetizer, keep in cooker, covered, on
1/2 tsp. black pepper 15×10-inch baking pans with cooking spray.
warm or low up to 2 hours. Makes
1 15-oz. uncooked Mexican chorizo In a large bowl lightly beat eggs with a
6 servings (9 to 12 meatballs each).
sausage, casings removed fork. Stir in next five ingredients (through
per serving 528 cal., 36 g fat (13 g sat. fat),
1 lb. uncooked ground chicken black pepper). Add chorizo and ground
190 mg chol., 1,494 mg sodium, 15 g carb.,
1 cup salsa verde
1 g fiber, 3 g sugars, 35 g pro.

SERVE IT TOAST
6-INCH FLOUR
TORTILLAS IN A SKILLET
OR ON A GRILL.
SPOON MEATBALLS
AND SAUCE INTO THE
TORTILLAS. TOP WITH
QUESO FRESCO AND
SLICED RADISHES.

72 | SLOW COOKER
 SERVE IT SPOON
MEATBALLS AND
SAUCE INTO BUTTER
LETTUCE LEAVES.
SPRINKLE WITH
ADDITIONAL CILANTRO
AND PEANUTS
THEN DRIZZLE WITH
SRIRACHA SAUCE.

EASY THAI 1. In a 4-qt. slow cooker combine

TURKEY MEATBALLS first six ingredients (through garlic).

prep 10 minutes
slow cook 21/2 to 3 hours (low) or
11/2 to 2 hours (high)
1 13.5-oz. can unsweetened
coconut milk
3 Tbsp. peanut butter
2 Tbsp. soy sauce
2 Tbsp. lime juice
1 to 2 Tbsp. chili paste
2 cloves garlic, minced
2 14-oz. pkg. frozen home-style
turkey meatballs, thawed
1/2 cup coarsely chopped
dry-roasted peanuts
1/3 cup snipped fresh cilantro
Butter lettuce leaves and/or
hot cooked jasmine rice
(optional)
Stir in meatballs.
2. Cover and cook on low 21/2 to
3 hours or on high 11/2 to 2 hours.
Sprinkle with chopped peanuts
and cilantro. If desired, serve in
lettuce leaves and/or with jasmine
rice. Or to serve meatballs as
an appetizer, keep in cooker,
covered, on warm or low up to
2 hours. Makes 6 servings (8 to
10 meatballs each).
per serving 514 cal., 34 g fat
(16 g sat. fat), 78 mg chol., 1,282 mg
sodium, 16 g carb., 4 g fiber,
4 g sugars, 40 g pro.
 Herbed
Cauliflower
Rice

Spicy
Mexican
Rice
THE TRICK TO RICING
CAULIFLOWER
IN YOUR FOOD
PROCESSOR IS THE
PULSE BUTTON. THE
PRESS-AND-RELEASE
ACTION REDISTRIBUTES
THE PIECES IN THE
BOWL FOR MORE
EVEN CHOPPING.

BASMATI RICE THIS

FRAGRANT, LONG
GRAIN RICE FROM
INDIA BEARS A NUTTY
FLAVOR THAT PAIRS
NATURALLY WITH
SPICES LIKE THOSE IN
THE RECIPE, OPPOSITE.
IN A PINCH, YOU CAN
SUBSTITUTE BROWN
JASMINE RICE.

Indian-
Spiced
Brown
Basmati
Rice

74 | SLOW COOKER
rice side
STEP UP YOUR SIDE-DISH GAME WITH SLOW-COOKED RICE BLENDS.
THIS TRIO WILL MIX AND MINGLE WITH ANY MAIN YOU BRING TO THE TABLE.
SPICY MEXICAN
RICE
prep 15 minutes
slow cook 2 hours
40 minutes (high)
Nonstick cooking spray
1 32-oz. box reduced-
sodium chicken broth
12/3 cups converted rice
(no substitutions)
1 cup water
1/2 cup chopped onion
1 fresh jalapeño chile
pepper, halved, seeded
if desired, and finely
chopped (tip, p. 46)
2 cloves garlic, minced
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. salt
11/2 cups red or green salsa
1/2 cup finely chopped fresh
cilantro
1. Lightly coat a 31/2- or 4-qt.
slow cooker with cooking
spray. Combine next nine
ingredients (through salt) in
prepared cooker.
2. Cover and cook on high
21/2 hours. Stir in salsa. Cover
and cook on high 10 to
15 minutes more or until
heated through and rice is
tender. Just before serving,
stir in cilantro. Makes
12 servings (2/3 cup each).
TIP For a main dish, add
1 lb. peeled and deveined
medium shrimp with the salsa.
Cook as directed or until
shrimp are opaque.
per serving 115 cal., 0 g fat,
0 mg chol., 610 mg sodium,
24 g carb., 1 g fiber,
2 g sugars, 4 g pro.
HERBED
CAULIFLOWER RICE
prep 15 minutes
slow cook 3 hours (low) or
11/2 hours (high)
Nonstick cooking spray
6 cups chopped
cauliflower (11/2 lb.)
2 Tbsp. olive oil
1 Tbsp. chicken or
vegetable broth
2 cloves garlic, minced
1/2 tsp. salt
1/2 cup chopped fresh
herbs, such as parsley,
chives, mint, and/or
cilantro
2 Tbsp. lemon juice
Shredded Parmesan
cheese (optional)*
Lemon wedges (optional)
1. Coat a 31/2- or 4-qt. slow
cooker with nonstick cooking
spray. Place cauliflower in a
food processor. Cover and
pulse until cauliflower is
evenly chopped into rice-size
on the
pieces. Transfer to prepared
slow cooker.
2. Add olive oil, broth, garlic,
and salt. Cover and cook on
low 3 hours or on high
11/2 hours. Before serving, stir
in herbs and lemon juice. If
desired, top with Parmesan
cheese and serve with
lemon wedges. Makes
8 servings (2/3 cup each).
*TIP If desired, top with feta
cheese if using mint or with
Cotija if using cilantro.
per serving 52 cal., 4 g
fat (1 g sat. fat), 0 mg chol.,
177 mg sodium, 4 g carb.,
2 g fiber, 2 g sugars, 2 g pro.
INDIAN-SPICED
BROWN BASMATI
RICE
prep 15 minutes
slow cook 11/2 to 2 hours
(high)
Nonstick cooking spray
2 Tbsp. vegetable oil
1 tsp. cumin seeds
1/2 cup chopped onion
1 hot green chile (such as
serrano), seeded and
finely chopped (tip, p. 46)
1 tsp. grated fresh ginger
1 clove garlic, minced
1 cup uncooked brown
basmati rice, rinsed and
drained
1 tsp. garam masala
1/2 tsp. ground turmeric
1/4 tsp. salt
2 cups vegetable or
chicken broth
1. Lightly coat a 31/2- or 4-qt.
slow cooker with cooking
spray. In a large saucepan
heat oil over medium-high.
Add cumin seeds. Cook and
stir 10 seconds. Add onion,
chile, ginger, and garlic. Cook
and stir 4 to 5 minutes or until
onion is tender. Add next four
ingredients (through salt).
Cook and stir 2 minutes.
Add broth. Bring to boiling.
2. Transfer mixture to the
prepared slow cooker.
Cover and cook on high
11/2 to 2 hours or until rice is
tender. Fluff rice before
serving.* Makes 6 servings
( 1/2 cup each).
*TIP Rice may brown in
spots during cooking.
Remove ceramic liner from
cooker; let stand, covered,
10 to 15 minutes. Stir rice.
The steaming during standing
softens the browned bits so
they easily stir into the rice.
per serving 166 cal., 5 g
fat (1 g sat. fat), 0 mg chol.,
456 mg sodium, 27 g carb.,
2 g fiber, 1 g sugars, 3 g pro.
 MAKE & TAKE

HOLIDAY
HOLIDAY
HOLIDAY
SIDES
SIDES THIS YEAR, LET YOUR
SLOW COOKER JOIN IN ON THE
holiday festivities.
IT’S ready to impress AT POTLUCKS
OR BRING-A-DISH DINNERS
WITH spiced-up VEGGIES,
SAVORY-SWEET STUFFING,
OR soft and fluffy ROLLS.

76 | SLOW COOKER
 Spiced
Sweet
Potato
Rolls
(recipe,
page 83)

GIVE IT A TURN
WHEN BAKING
ROLLS IN YOUR SLOW
COOKER, ROTATE THE
CERAMIC LINER ONCE
DURING COOKING TO
HELP COUNTERACT
ANY HOT SPOTS.
BE SURE TO LEAVE
THE LID ON WHILE
TURNING TO PREVENT
HEAT FROM ESCAPING.
CHIPOTLE BUTTERNUT
SQUASH WITH
BACON PEPITAS
prep 25 minutes
slow cook 31/2 to 4 hours (low) or
13/4 to 2 hours (high) + 20 minutes (high)

23/4 to 3 lb. butternut squash,

peeled, seeded, and cut into
1-inch pieces (7 cups)
2 medium tart cooking apples (tip,
p. 88), peeled, cored, and cut
into 3/4-inch pieces
1/2 cup chopped red onion
1/2 cup dried cranberries
3/4 cup packed brown sugar
1/4 cup orange liqueur or water
1 to 2 canned chipotle peppers in
adobo sauce, finely chopped
(tip, p. 46)
1/2 tsp. salt
3 Tbsp. butter, cut up
1 Tbsp. cornstarch
1 Tbsp. cold water
6 slices bacon, cut into 1-inch
pieces
1/3 cup raw pumpkin seeds (pepitas)
2 Tbsp. water
Snipped fresh cilantro (optional)

1. In a 31/2- or 4-qt. slow cooker

combine first four ingredients
(through cranberries). In a small bowl
combine 1/2 cup of the brown sugar,
the liqueur, chipotle peppers, and
salt; stir into squash mixture then dot
with butter. Cover and cook on low
31/2 to 4 hours or on high 13/4 to
2 hours or until squash is tender.
2. If using low, turn to high. Combine
cornstarch and the 1 Tbsp. cold
water; stir into squash mixture. Cover
and cook about 20 minutes more or
until thickened and bubbly.
3. Meanwhile, for topper, in a large
skillet cook bacon and pepitas over
medium until bacon is crisp. Drain off
fat. Stir in remaining 1/4 cup brown
sugar and the 2 Tbsp. water. Cook
until sugar is dissolved and bacon is
glazed, stirring occasionally. Sprinkle
squash with topper and, if desired,
cilantro. Makes 10 servings
(2/3 cup each).
per serving 263 cal., 9 g fat (3 g sat.
fat), 14 mg chol., 255 mg sodium, 42 g
carb., 4 g fiber, 26 g sugars, 5 g pro.
CREAMY 1 cup finely chopped onion 1. In a 4-qt. slow cooker and green parts. Stir drained
CORN WITH 1/2 cup freshly grated combine first seven ingredients tomatoes and white onion

FIRE-ROASTED Parmesan cheese

TOMATOES
prep 15 minutes
slow cook 3 to 4 hours
(low) or 11/2 to 2 hours (high) +
30 minutes (high)
3 12-oz. pkg. frozen whole
kernel corn, thawed
1 14.75-oz. can creamed
corn
3/4 cup heavy cream
1/4 tsp. salt
1/4 tsp. black pepper
5 slices bacon, chopped
11/2 cups shredded Monterey
Jack cheese
(6 oz.)
4 green onions
1 14.5-oz. can fire-roasted
diced tomatoes, drained
(through black pepper). Cover
and cook on low 3 to 4 hours
or on high 11/2 to 2 hours.
2. Meanwhile, in a large
skillet cook bacon until crisp.
Remove from skillet; drain on
paper towels.
3. Stir cheese and bacon into
corn mixture in cooker. If using
low, turn to high. Cover and
cook 30 minutes more. Chop
green onions, separating white
pieces into corn mixture.
Sprinkle green onion pieces
onto corn mixture. Keep corn
mixture in cooker on warm
setting up to 2 hours. Makes
16 servings (2/3 cup each).
per serving 191 cal., 9 g fat
(5 g sat. fat), 27 mg chol.,
317 mg sodium, 23 g carb.,
3 g fiber, 5 g sugars, 7 g pro.

SLOW COOKER | 79
 SHAPE MATTERS
AN OVAL SLOW
COOKER HAS MORE
SURFACE AREA
THAN A ROUND
ONE, ALLOWING
FOR MORE
ROASTY GOLDEN 1/4 cup grated Parmesan
cheese
2. Cover; cook on low 5 to
6 hours or on high 21/2 to
BROWNING ON
THE POTATOES.
POTATOES WITH 1/4 tsp. salt 3 hours, stirring once halfway
THREE CHEESES 1/2 cup crumbled feta through cooking.
prep 15 minutes cheese 3. Sprinkle with feta,
slow cook 5 to 6 hours (low) 1/4 cup grated pecorino pecorino, remaining
or 21/2 to 3 hours (high) cheese Parmesan, and, if desired,
1/4 cup chopped fresh parsley. Keep potatoes in
Nonstick cooking spray
Italian parsley (optional) cooker on warm setting up to
3 lb. baby Dutch yellow
potatoes, halved if large 2 hours. Makes 12 servings
1. Coat a 5- to 6-qt. oval slow (11/4 cups each).
1/3 cup butter, melted
1/4 cup olive oil cooker (tip, far right) with per serving 228 cal.,
1/2 cup finely chopped cooking spray. In cooker 12 g fat (5 g sat. fat),
shallots combine potatoes, butter, 22 mg chol., 219 mg sodium,
6 cloves garlic, minced oil, shallots, garlic, Italian 26 g carb., 3 g fiber,
1 Tbsp. dried Italian seasoning, 2 Tbsp. of the 2 g sugars, 5 g pro.
seasoning Parmesan, and the salt.
PISTACHIO-
CRANBERRY
BRUSSELS SPROUTS
GRATIN
prep 30 minutes
slow cook 3 hours (low) or
11/2 hours (high) + 30 minutes
(high)
3 lb. Brussels sprouts,
trimmed and sliced
1 large onion, halved and
thinly sliced
1 cup dried cranberries
1/4 cup reduced-sodium
chicken broth
2 tsp. orange zest
1/2 tsp. salt
1/4 tsp. black pepper
1 Tbsp. butter
1/2 cup panko bread crumbs
1/4 cup finely shredded
Parmesan cheese (1 oz.)
1/4 cup roasted, salted
pistachio nuts, chopped
11/2 cups crumbled goat
cheese (chèvre) (6 oz.)
1 cup heavy cream
1. In a Dutch oven cook
Brussels sprouts, one third at
a time, in boiling water
1 minute. Using a slotted
spoon, transfer Brussels
sprouts to a 5- to 6-qt. slow
cooker. Stir in onion, 3/4 cup
of the cranberries, and the
next four ingredients
(through black pepper).
Cover and cook on low
3 hours or on high 11/2 hours.
2. Meanwhile, in a large
skillet melt butter over
medium. Stir in panko; cook
and stir 2 to
3 minutes or
until golden. Cool
slightly. Stir in Parmesan
cheese and pistachios.
3. If using low, turn to high.
Slowly add goat cheese and
cream, stirring until creamy.
Top with crumb mixture.
Cover and cook on high
30 minutes more. Top with
the remaining 1/4 cup
cranberries. Makes
8 servings (1 cup each).
per serving 361 cal., 22 g
fat (13 g sat. fat), 64 mg chol.,
384 mg sodium, 33 g carb.,
8 g fiber, 15 g sugars, 13 g pro.
SLOW COOKER | 81
SAUSAGE AND
APPLE STUFFING
prep 30 minutes
slow cook 41/2 to 5 hours
(low) or 21/4 to 21/2 hours (high)
Nonstick cooking spray
12 oz. bulk pork sausage
10 cups dried 1/2-inch bread
cubes (tip, far right)
11/3 cups coarsely chopped
tart cooking apples, such
as Granny Smith
(tip, p. 88)
1/2 cup sliced green onions
1/3 cup butter, melted
1 tsp. poultry seasoning
1/4 tsp. salt
1/4 tsp. black pepper
1 to 11/2 cups chicken broth
1. Lightly coat a 31/2- to
41/2-qt. slow cooker with
cooking spray. In a large
skillet cook sausage over
medium-high until browned.
Drain off fat.
2. In an extra-large bowl
combine bread cubes,
apples, green onions, and
browned sausage. Drizzle
with melted butter; sprinkle
with poultry seasoning, salt,
and pepper. Drizzle with
enough of the broth to
moisten, tossing lightly to
combine. Transfer mixture
to prepared cooker.
3. Cover and cook on low
41/2 to 5 hours or on high
21/4 to 21/2 hours or until
heated through. Makes
10 servings ( 3/4 cup each).
per serving 292 cal., 18 g
fat (8 g sat. fat), 37 mg chol.,
596 mg sodium, 23 g carb.,
2 g fiber, 5 g sugars, 7 g pro.
DRIED BREAD
CUBES
Preheat oven to 300°F.
Cut fresh bread slices into
1/2-inch cubes. (You’ll need
15 to 18 slices to yield
10 cups cubes.) Spread
bread cubes in two
15×10-inch baking pans.
Bake 10 to 15 minutes or
until dry, stirring twice;
cool. (Bread will continue
to dry and crisp as it
cools.) Or let unbaked
bread cubes stand,
loosely covered, at room
temperature 8 to 12 hours.
SPICED SWEET
POTATO ROLLS
PICTURED ON PAGE 77.
BAKE 50 minutes at 400°F
PREP 20 minutes
SLOW COOK 1³∕4 to 2¹∕4 hours
(high)
BROIL 3 minutes
1 medium sweet potato
(8 oz.)
Nonstick cooking spray
1 Tbsp. + ¹∕2 cup yellow
cornmeal
3 to 3¹∕4 cups all-purpose
flour
1 pkg. active dry yeast
1¹∕2 tsp. salt
1 tsp. ground cinnamon
¹∕2 tsp. ground ginger
1 cup warm water (120°F to
130°F)
5 Tbsp. butter, melted
¹∕2 cup dried tart red
cherries, chopped
Softened butter and/or
honey (optional)
1. Preheat oven to 400°F.
Prick potato several times
with a fork. Bake 50 to
60 minutes or until very
tender; cool. Scrape flesh
from peel; discard peel. Mash
potato with a fork. Measure
¹∕2 cup potato.
2. Line a 5- to 6-qt. oval slow
cooker with parchment
paper. Coat paper with
cooking spray; sprinkle with
1 Tbsp. of the cornmeal.
HOW TO
HIT THE
ROAD
WITH SECURE THE LID
YOUR Using two heavy-duty
SLOW rubber bands, bind the
slow cooker lid tightly to
COOKER the cooker handles. Or
secure the lid with flexible,
easy-to-remove duct tape.
3. In a large bowl stir together
1¹∕2 cups of the flour, the yeast,
salt, cinnamon, and ginger.
Stir in the warm water, mashed
potato, and 4 Tbsp. of the
butter. Stir in the ¹∕2 cup
cornmeal, the cherries, and
as much of the remaining flour
as you can. Turn dough out
onto a lightly floured surface.
Knead in enough of the
remaining flour to make a
moderately stiff dough that
is smooth and elastic (6 to
8 minutes). Shape dough into
16 balls by pulling dough and
pinching underneath. Place
balls in prepared cooker (sides
of dough balls will touch).
4. Cover and cook on high
1³∕4 to 2¹∕4 hours or until an
instant-read thermometer
registers 195°F, turning ceramic
liner halfway through cooking,
if possible (tops of rolls may be
slightly wet). Using parchment
paper, lift out rolls. If desired,
cool on a wire rack.
5. Preheat broiler. Peel off
paper and place rolls on a
baking sheet. Brush tops with
remaining 1 Tbsp. butter.
Broil 4 to 5 inches from the
heat 3 to 4 minutes or until
light brown. If desired, serve
with softened butter and/or
drizzled with honey. Makes
16 rolls.
PER ROLL 164 cal., 4 g fat
(2 g sat. fat), 10 mg chol.,
258 mg sodium, 28 g carb.,
2 g fiber, 4 g sugars, 3 g pro.
PREP THE CROCK
Wrap the entire slow
cooker in thick towels
and place in a cardboard
box, basket, or cooler. Or
purchase a bag made for
transporting slow cookers.
SPICY GREEN BEAN
AND SAUSAGE
CASSEROLE
PREP 20 minutes
SLOW COOK 4¹∕2 to 5 hours
(low) or 2¹∕2 hours (high)
STAND 10 minutes
8 oz. uncooked spicy
Italian sausage
3 cloves garlic, minced
8 oz. cremini or button
mushrooms, sliced
1¹∕2 lb. fresh green beans, cut
into 2-inch pieces, or
frozen cut green beans
(6 cups)
1¹∕4 cups Alfredo sauce
1 cup roasted red bell
pepper strips
1 cup shredded Italian
cheese blend (4 oz.)
2 Tbsp. all-purpose flour
2 tsp. dried Italian
seasoning
1¹∕2 cups garlic croutons,
coarsely crushed
Spicy Green
Bean and
Sausage
Casserole
TRAVEL WISELY
Transport the wrapped
cooker on the floor of
the car. Place any
toppers or serve-alongs in
separate containers.
1. In a 4- to 5-qt. Dutch oven
cook sausage and garlic over
medium until sausage is
browned. Stir in mushrooms;
cook 3 minutes or until
mushrooms just start to
soften. Drain off fat. Stir in
beans; cover. Cook 5 minutes,
stirring once. Stir in next five
ingredients (through dried
Italian seasoning).
2. Transfer bean mixture to
a 3¹∕2- or 4-qt. slow cooker.
Cover; cook on low 4¹∕2 to
5 hours or on high 2¹∕2 hours.
3. Keep bean mixture in
cooker on warm setting up to
2 hours. Just before serving,
stir in half of the croutons; let
stand 10 minutes. Top with
remaining croutons; serve
immediately. Makes
12 servings (²∕3 cup each).
PER SERVING 189 cal., 11 g
fat (5 g sat. fat), 41 mg chol.,
485 mg sodium, 14 g carb.,
2 g fiber, 3 g sugars, 9 g pro.
PLUG IT IN
Remember to bring
an extra-long extension
cord to plug in your
slow cooker. The host
may not have an extra
one available.
SLOW COOKER | 83
 from the

orchard

WHEN APPLES AND PEARS

REACH THEIR AUTUMN PRIME,
USE A LITTLE SLOW-COOKING
MAGIC TO TURN THEM INTO
CAKES, CRISPS, AND PIES.
THESE SURPRISINGLY EASY
DESSERTS ARE DELIGHTFULLY
SWEET TO THE CORE.
CIDER-POACHED
PEARS
prep 15 minutes
slow cook 2 hours (high)
cook 12 minutes
4 medium ripe yet firm
pears
2 cups apple cider
1/4 cup honey
3 inches stick cinnamon
1 Tbsp. chopped
crystallized ginger
2 green cardamom pods,
crushed to release seeds
1/2 cup vanilla Greek yogurt
2 Tbsp. chopped pistachios
1. Core each pear from the
bottom, leaving stem intact.
Peel pears. If necessary, slice
bottoms off pears so they will
stand upright.
2. In a 31/2- or 4-qt. slow
cooker stir together next five
ingredients (through
cardamom) until honey
dissolves. Add pears to
cooker. Cover and cook on
high 2 hours or until pears
are just tender.
3. Using a slotted spoon,
transfer pears to dessert
plates. Transfer cooking liquid
to a small saucepan; bring
to boiling. Boil gently,
uncovered, 12 to 15 minutes or
until thickened and syrupy.
Cool slightly. Strain syrup
through a fine-mesh sieve;
discard spices. Spoon syrup
over pears. Serve with
yogurt and pistachios.
Makes 4 servings (1 pear
and 1/3 cup syrup each).
per serving 204 cal., 3 g fat
(1 g sat. fat), 1 mg chol.,
43 mg sodium, 44 g carb.,
6 g fiber, 32 g sugars, 4 g pro.
SLOW COOKER | 85
 Pear-Fig
Pie with
White
Cheddar
Crust

You can use almost any variety of pears—Anjou, Bosc, Bartlett, or others—for cooking and baking.
For poached pears and pie, however, Bosc pears are our go-to variety because they hold their shape well when cooked.
When selecting pears, look for fragrant fruits that are ready to eat but still firm to the touch.

86 | SLOW COOKER
 PASTRY
POINTERS
Step 1:
Roll the pastry
into an
11×14-inch
oval. Slightly
trim pastry
edge into a
smooth line.

Apple-
Blackberry
Pie

APPLE-BLACKBERRY PIE
PREP 40 minutes
SLOW COOK 3 to 3¹∕2 hours (high)
STAND 1 hour
1 recipe Homemade Pastry
3 large cooking apples (tip,
p. 88), peeled, cored, and sliced
¹∕4 inch thick
2 cups fresh blackberries or
frozen blackberries, thawed
and drained
²∕3 cup sugar
2 Tbsp. all-purpose flour
1 tsp. lemon zest
¹∕2 tsp. ground cinnamon
¹∕4 cup heavy cream
1 recipe Streusel Topper
Vanilla ice cream (optional)
1. Line a 6-qt. oval slow cooker with
nonstick pan lining paper (tip, far
right). On a lightly floured surface,
roll Homemade Pastry into an
11×14-inch oval; transfer to prepared
cooker (pastry should extend 2 to
3 inches up sides). Use a fork to
press edge of pastry to lining paper.
2. In a medium bowl toss together
next six ingredients (through
cinnamon). Stir in cream. Spoon
mixture into pastry in cooker.
Sprinkle with Streusel Topper.
3. Cover and cook on high 3 to
3¹∕2 hours or until filling is bubbly
and pastry is golden, turning
ceramic liner halfway through
cooking, if possible. Turn off cooker.
Let stand, uncovered, 1 hour. If
desired, serve with ice cream.
Makes 8 servings.
Step 2:
Fold the pastry
into quarters
for an easy
transfer to the
HOMEMADE PASTRY In a medium ¹∕4 tsp. salt lined cooker.
Unfold it and
bowl stir together 1¹∕2 cups ¹∕3 cup shortening
all-purpose flour and ¹∕2 tsp. salt. ¹∕4 cup shredded white cheddar gently press
down into the
Using a pastry blender, cut in ¹∕4 cup cheese (1 oz.) curves and up
shortening and ¹∕4 cup butter, cut up, 5 to 6 Tbsp. cold water against the
until pieces are pea-size. Sprinkle Chopped pistachios (optional) sides of the
with 1 Tbsp. ice water; toss gently cooker.
with a fork. Push moistened flour 1. Line a 6-qt. oval slow cooker with
mixture to side of bowl. Repeat nonstick pan lining paper (tip, below
moistening flour mixture, gradually right). In a medium bowl combine
sugar and cornstarch; stir in honey
adding water ( ¹∕4 to ¹∕3 cup total) until
mixture begins to come together. and nectar. Add pears and figs;
toss to coat.
Gather into a ball, kneading gently
just until pastry holds together. 2. For pastry, in a medium bowl stir
Step 3:
STREUSEL TOPPER In a medium bowl together flour, rosemary (if using),
Use a fork to
combine ¹∕3 cup each regular rolled and salt. Using a pastry blender, cut press edge
oats and all-purpose flour and ¹∕4 cup in shortening until pieces are pea-size. of pastry to
packed brown sugar. Using a pastry Stir in cheese. Sprinkle with 1 Tbsp. of lining paper.
blender, cut in 3 Tbsp. butter until the water; gently toss with a fork. Add the filling
and let the
mixture resembles coarse crumbs. Stir Repeat moistening flour mixture, slow cooker
in 2 Tbsp. chopped toasted pecans. gradually adding water until mixture do the rest.
PER SERVING 462 cal., 21 g fat (10 g begins to come together. Gather
sat. fat), 37 mg chol., 233 mg sodium, into a ball, kneading gently just until
66 g carb., 6 g fiber, 35 g sugars, pastry holds together.
5 g pro. 3. On a lightly floured surface, roll
pastry into an 11×14-inch oval. Transfer
PEAR-FIG PIE WITH to prepared cooker (pastry should LINE IT
WHITE CHEDDAR CRUST extend 2 to 3 inches up sides). Use a REYNOLDS WRAP
NONSTICK PAN
PREP 35 minutes fork to press edge of pastry to lining LINING PAPER—A
SLOW COOK 3 to 3¹∕2 hours (high) paper. Spoon pear mixture into pastry. HYBRID OF
STAND 1 hour PARCHMENT AND
4. Cover and cook on high 3 to FOIL—DEFLECTS
HEAT FROM THE
3¹∕2 hours or until filling is bubbly and
¹∕3 cup sugar COOKER HEATING
pastry is golden, turning ceramic ELEMENT TO
4 tsp. cornstarch
PREVENT BURNING.
2 Tbsp. honey liner halfway through cooking, if FIND IT IN THE
2 Tbsp. pear nectar or apple juice possible. Turn off cooker. Let stand, SUPERMARKET NEAR
THE FOIL OR ON
3 cups thinly sliced, peeled pears uncovered, 1 hour. If desired, top AMAZON.COM. IN A
¹∕4 cup snipped dried figs with pistachios. Makes 8 servings. PINCH YOU CAN
USE A PIECE OF
1¹∕4 cups all-purpose flour PER SERVING 265 cal., 10 g fat (3 g PARCHMENT PAPER
2 tsp. snipped fresh rosemary sat. fat), 4 mg chol., 98 mg sodium, PLACED OVER A
PIECE OF FOIL TO
(optional) 42 g carb., 3 g fiber, 22 g sugars, 3 g pro. LINE THE COOKER.

SLOW COOKER | 87
 WALNUT-TOPPED
APPLE CRISP
PREP 10 minutes
SLOW COOK 4 hours (low) or
2 hours (high)
Nonstick cooking spray
3 Tbsp. + ¹∕4 cup granulated
sugar
2 tsp. lemon juice
1¹∕2 tsp. cornstarch
COOKING APPLES ¹∕4 tsp. ground ginger
For the best texture and ¹∕2 tsp. ground cinnamon
flavor, opt for one of these 6 large tart cooking apples
apple varieties (or a combo) (tip, left), peeled (if desired)
when cooking and baking.
and cut into ¹∕2-inch wedges
TART VARIETIES: Granny (10 cups)
Smith, Cameo, Cortland
¹∕2 cup all-purpose flour
SWEET VARIETIES: Fuji, ¹∕4 cup packed light brown
Gala, Golden Delicious sugar
¹∕8 tsp. ground nutmeg
SWEET-TART VARIETIES:
Jonathan, Jonagold Dash salt
¹∕4 cup unsalted butter, cut into
CRISP VARIETIES:
Braeburn, Gala, Pippin, pieces
Honeycrisp ¹∕2 cup chopped walnuts
JUICY VARIETIES: McIntosh,
Vanilla or caramel ice cream
Granny Smith, Fuji (optional)
To peel or not to peel? It’s a matter of preference. Peeling apples (before coring and cutting) gives your dessert
an even, consistent texture. Leaving the skin on results in more texture and color.
88 | SLOW COOKER
1. Coat a 2- to 4-qt. slow cooker
with cooking spray. In an extra-
large bowl combine 3 Tbsp. of the
granulated sugar, the lemon juice,
cornstarch, ginger, and ¹∕4 tsp.
of the cinnamon. Stir in apples;
transfer to prepared cooker.
2. For topping, in a small bowl stir
together flour, the remaining ¹∕4 cup
granulated sugar, the brown sugar,
the remaining ¹∕4 tsp. cinnamon, the
nutmeg, and salt. Using a pastry
blender, cut in butter until mixture
resembles coarse crumbs. Stir in
walnuts. Sprinkle topping over
apple mixture.
3. Cover and cook on low about
4 hours or on high about 2 hours or
until apples are tender. If desired,
serve with ice cream and/or
sprinkle with additional ground
cinnamon. Makes 8 servings.
PER SERVING 277 cal., 11 g fat
(4 g sat. fat), 15 mg chol.,
41 mg sodium, 44 g carb.,
4 g fiber, 32 g sugars, 2 g pro.
 Pear-
Cranberry
Cake
(recipe, page 90)

SLOW COOKER | 89
 liner halfway through cooking, 2. In a medium saucepan bring
if possible. remaining ingredients to boiling,
3. Turn off cooker. Remove ceramic stirring to dissolve brown sugar.
liner from cooker, if possible. Cool, Reduce heat. Boil gently, uncovered,
uncovered, 10 minutes. Transfer cake 2 minutes. Carefully pour sauce over
to a wire rack. batter in cooker.
4. Serve cake slightly warm or at 3. Cover and cook on low 3 to
room temperature. If desired, spoon 31/2 hours or until a thermometer
Pear-Cranberry Syrup over cake just registers 200°F, turning ceramic liner
before serving and/or serve with halfway through cooking, if possible.
Sweetened Whipped Cream. Makes Turn off cooker. Remove ceramic
12 servings. liner, if possible. Let stand,
pear-cranberry syrup In a small uncovered, 45 minutes. Carefully
saucepan combine 1/2 cup pure spoon warm cake into dessert
maple syrup and 1/2 cup fresh or dishes. If desired, spoon any sauce
frozen cranberries. Cook and stir remaining in cooker over cake
over medium about 5 minutes or just pieces. Makes 16 servings.
until cranberries start to pop. Stir in per serving 201 cal., 6 g fat (1 g sat.
Apple Confit 1 small cored and thinly sliced pear. fat), 5 mg chol., 165 mg sodium,
Simmer about 3 minutes or until 36 g carb., 1 g fiber, 23 g sugars,
pear is just tender. Remove from 2 g pro.
heat and let cool slightly.
sweetened whipped cream In a APPLE CONFIT
chilled mixing bowl beat 1 cup prep 30 minutes
PEAR-CRANBERRY CAKE whipping cream, 2 Tbsp. sugar, and slow cook 3 hours (low) or
pictured on page 89. 11/2 hours (high)
1/2 tsp. vanilla with a mixer on medium
prep 20 minutes
until soft peaks form (tips curl).
slow cook 21/2 to 31/2 hours (low) 11/2 lb. Granny Smith apples,
cool 10 minutes per serving 204 cal., 7 g fat (3 g sat.
peeled, cored, and sliced about
fat), 25 mg chol., 250 mg sodium,
1/4 inch thick
Nonstick cooking spray 31 g carb., 2 g fiber, 16 g sugars,
11/2 lb. McIntosh, Pippin, or
1 cup plain yogurt 4 g pro.
Braeburn apples, peeled, cored,
1/2 cup milk
and sliced about 1/4 inch thick
1 egg CARAMEL-PEAR 1/4 cup sugar
3 Tbsp. butter, melted
1 tsp. vanilla
PUDDING CAKE 1/2 tsp. ground cinnamon
prep 30 minutes 1 tsp. vanilla
13/4 cups all-purpose flour slow cook 3 to 31/2 hours (low) 1/2 cup crumbled shortbread
1/2 cup sugar stand 45 minutes cookies or 2 Tbsp. chopped
1 tsp. baking soda
toasted hazelnuts (tip, far left)
1 tsp. apple pie spice Nonstick cooking spray
Whipped cream, vanilla yogurt,
1/2 tsp. salt 2 cups all-purpose flour
or ice cream (optional)
1 cup chopped ripe pears 2/3 cup granulated sugar Freshly grated nutmeg
1/2 cup chopped pecans, toasted 2 Tbsp. flaxseed meal
(optional)
TOASTING (tip, left) 2 tsp. baking powder
NUTS 1/2 cup dried cranberries 1 tsp. ground cinnamon
PREHEAT OVEN
1 recipe Pear-Cranberry Syrup 1. In an extra-large bowl combine
TO 350°F. SPREAD 1/2 tsp. salt
NUTS IN A (optional) sliced apples, sugar, and cinnamon.
1 cup milk
SHALLOW BAKING Toss to coat. Place apple mixture in
PAN. BAKE
1 recipe Sweetened Whipped 1/4 cup canola oil
5 TO 10 MINUTES Cream (optional) a 4- to 5-qt. slow cooker.
1/2 cup snipped dried pears or
OR UNTIL
apples 2. Cover and cook on low 3 hours or
LIGHT BROWN,
WATCHING 1. Lightly coat a 31/2- or 4-qt. slow 1 cup pear nectar on high 11/2 hours or until apples are
CAREFULLY
AND STIRRING
cooker with cooking spray. In a 1 cup water tender (do not overcook). Stir in vanilla.
ONCE OR TWICE. large bowl combine next five 3/4 cup packed brown sugar 3. Serve apple confit warm,
AFTER TOASTING
HAZELNUTS, ingredients (through vanilla). Stir 2 Tbsp. butter sprinkled with crumbled shortbread
GENTLY RUB THE in next five ingredients (through cookies. If desired, top with whipped
WARM NUTS
IN A CLEAN salt). Stir in pears, pecans, and 1. Lightly coat a 31/2- or 4-qt. slow cream and grated nutmeg. Makes
KITCHEN TOWEL cranberries. Spoon batter into cooker with cooking spray. In a 8 servings ( 1/2 cup apple mixture
TO REMOVE
THE SKINS. prepared cooker. medium bowl stir together next six + 1 Tbsp. crumbled cookies each).
2. Cover and cook on low 21/2 to ingredients (through salt). Add milk per serving 127 cal., 2 g fat (1 g sat.
31/2 hours or until a thermometer and oil; stir just until combined. Stir fat), 3 mg chol., 29 mg sodium,
registers 190°F to 200°F and center in dried pears. Pour batter into 28 g carb., 2 g fiber, 21 g sugars,
appears nearly set, turning ceramic prepared cooker. 1 g pro.

90 | SLOW COOKER
 Apple-
Blackberry
Pie

CARAMEL-PEAR
PUDDING CAKE
FLAXSEED
MEAL
GIVES THIS
SPOONABLE
CAKE A NUTTY,
EARTHY
FLAVOR THAT
COMPLEMENTS
THE DELICATE
SWEETNESS
OF THE PEARS
AND CARAMEL.
 SNACK
WHO NEEDS A
VENDING MACHINE
WHEN YOU OWN
A SLOW COOKER?
WHEN THE

TIME
AFTERNOON
MUNCHIES HIT,
THESE MAKE-AHEAD,
GRAB-AND-GO
SNACKS
WILL BE READY.

BARBECUE SNACK MIX

prep 10 minutes
slow cook 2 hours (low)
cool 30 minutes

3 cups crispy corn and rice

cereal
2 cups bite-size multibran
cereal
2 cups oyster crackers
2/3 cup slivered almonds
3 Tbsp. olive oil
1 tsp. dried thyme, crushed
1 tsp. paprika
1 tsp. packed brown sugar
1/4 tsp. ground cumin
1/4 tsp. dry mustard
1/8 tsp. cayenne pepper

1. Lightly coat a 5- to 6-qt. slow

cooker with nonstick cooking
spray. Add cereals, crackers,
and almonds. Drizzle with oil;
toss to coat. Combine remaining
ingredients. Sprinkle spice mixture
over cereal mixture; toss to coat.
2. Cover and cook on low
2 hours, stirring every 30 minutes.
3. Spread in an even layer on foil;
cool completely. Store in an
airtight container up to 2 weeks.
Makes 24 servings ( 1/3 cup each).
per serving 81 cal., 4 g fat
(0 g sat. fat), 0 mg chol., 115 mg
sodium, 12 g carb., 1 g fiber, 2 g
sugars, 1 g pro.

92 | SLOW COOKER
CRUNCHY
CHICKPEAS
prep 5 minutes
slow cook 10 to 101/2 hours
(low)
Nonstick cooking spray
2 15-oz. cans chickpeas,
rinsed and drained
3 Tbsp. olive oil
1/4 tsp. salt
1. Coat a 5- to 6-qt. oval
slow cooker with nonstick
cooking spray.
2. Pat chickpeas dry using
paper towels. Transfer
chickpeas to prepared slow
cooker. Add oil; toss to coat.
Place a layer of paper towels
over interior ceramic liner;
cover. Vent lid about 1/8 inch
using a wooden skewer or a
flat wooden spatula.
3. Cook 10 to 101/2 hours or
until chickpeas are dry and
almost crisp. Uncover; add
salt and toss to coat. Transfer
chickpeas to a tray or baking
sheet lined with paper towels
(chickpeas will continue to
crisp as they cool).
4. Store in an airtight container
at room temperature up to
3 days. Makes 8 servings
(2 to 3 Tbsp. each).
per serving 123 cal.,
6 g fat (1 g sat. fat), 0 mg chol.,
194 mg sodium, 13 g carb.,
4 g fiber, 2 g sugars, 4 g pro.
GINGER-LIME
MASALA CHICKPEAS
PREPARE AS DIRECTED,
EXCEPT COMBINE
1 TSP. LIME ZEST, 1 TSP.
GARAM MASALA, 1/2 TSP.
GROUND GINGER,
AND 1/2 TSP. GROUND
TURMERIC. ADD
SPICE MIXTURE TO
CHICKPEAS WITH SALT.
EVERYTHING
SEASONED
CHICKPEAS
PREPARE AS DIRECTED,
EXCEPT COMBINE
1 TSP. DRIED MINCED
ONION, 1/2 TSP. LIGHTLY
CRUSHED CARAWAY
SEEDS, 1/2 TSP. POPPY
SEEDS, AND 1/2 TSP.
GRANULATED GARLIC.
ADD MIXTURE TO
CHICKPEAS WITH
SALT. OR ADD 2 TSP.
EVERYTHING BAGEL
SEASONING TO
CHICKPEAS WITH SALT.
SLOW COOKER | 93
 PACK IT UP
Skip the plastic when you
want to tote your snacks
and instead opt for an
earth-friendly option:
Reynolds Kitchens Wax
Paper Sandwich Bags,
made of responsibly
sourced paper, are
completely compostable.
Fun closure stickers help
your snacks stay put.

HAZELNUT HAYSTACKS
prep 30 minutes
slow cook 1 to 11/2 hours (low)
stand 1 hour

8 oz. chocolate-flavor candy

coating, chopped
4 oz. bittersweet chocolate,
chopped
1/2 cup chocolate-hazelnut
spread
21/2 cups broken pretzel sticks
(about 6 oz.)
21/2 cups chow mein noodles
(about 5 oz.)
1 cup chopped toasted
hazelnuts (tip, p. 90)
Sea salt flakes (optional)

1. In a 31/2- or 4-qt. slow

cooker combine first three
ingredients (through chocolate-
hazelnut spread).
2. Cover and cook on low
1 to 11/2 hours. Stir until smooth.
Stir in next three ingredients
(through hazelnuts).
3. Drop mixture by heaping
spoonfuls onto two large baking
sheets lined with waxed paper.
If desired, sprinkle with sea salt.
Let stand 1 hour or refrigerate
until chocolate is set. Store in
an airtight container in the
refrigerator. Makes 54 haystacks.
per haystack 77 cal., 4 g fat
(2 g sat. fat), 0 mg. chol.,
90 mg sodium, 9 g carb.,
1 g fiber, 4 g sugars, 1 g pro.

94 | SLOW COOKER
BIG-BATCH GRANOLA
prep 15 minutes
slow cook 11/2 hours (high) +
30 minutes (low)

Nonstick cooking spray

5 cups regular rolled oats
1/2 cup pecan, walnut, or
almond pieces
2 Tbsp. ground flaxseeds or
wheat germ
1/2 cup honey
1/4 cup canola oil
1/4 cup peanut butter or
almond butter
1 tsp. ground cinnamon
3/4 cup raisins or dried
cranberries
Yogurt (optional)
Berries (optional)

1. Lightly coat a 31/2- or 4-qt.

slow cooker with cooking spray.
In prepared cooker stir together
oats, nuts, and flaxseeds.
2. In a small bowl combine
next four ingredients (through
cinnamon); stir into mixture
in cooker.
3. Cook, uncovered, on high
11/2 hours, stirring from bottom
up every 30 minutes. Turn to low.
Cook, uncovered, 30 minutes
more, stirring once.
4. Spread granola on foil. Add
raisins, tossing gently to combine.
Let cool. Store in an airtight
container at room temperature
up to 5 days or freeze up to
2 months. If desired, serve with
yogurt and/or berries. Makes
12 servings ( 1/2 cup each).
per serving 303 cal., 13 g fat
(2 g sat. fat), 0 mg chol.,
25 mg sodium, 44 g carb.,
5 g fiber, 18 g sugars, 6 g pro.
 cipes
24

re

Canadian BN 12348 2887 RT. Better Homes & Gardens is a registered trademark in the United States, Canada, and Australia. Better Homes & Gardens marca registrada en México. © Meredith Corp. 2019. All rights reserved. Printed in the U.S.A.
55

Slow Cooker (ISSN 2325-0151), 2019. Slow Cooker is published annually in November by Meredith Corp., 1716 Locust St., Des Moines, IA 50309-3023. In Canada: Mailed under Publications Mail Sales Product Agreement No. 40069223.
APPETIZERS 19 Pork Roast and Root
& SNACKS Veggies with Quick
92 Barbecue Snack Mix Apricot Sauce
95 Big-Batch Granola 62 Saucy Italian Chicken
41 Brie and Camembert Rolls 27
with Brandied Fruit 63 Slow-Simmered
36 Caramelized Onion Jam Spaghetti Sauce
and Goat Cheese Crostini 48 Smoky Pork Tacos with
43 Chicken Wings Cilantro-Chile Slaw
93 Crunchy Chickpeas 33 Spaghetti Soup
39 Date, Pancetta, and 24 Stroganoff-Style
Blue Cheese Melt Pot Roast
93 Everything Seasoned
Chickpeas BREAKFAST
93 Ginger-Lime Masala 7 Basic Savory Oatmeal
Chickpeas 6 California-Style Oatmeal
35 6 Mexi-Squash Oatmeal
Greek Chicken Nachos 45
with Creamy Tzatziki 7 Pepper and Mushroom
94 Hazelnut Haystacks Oatmeal
37 Honey-Chipotle 6 Tomato and Bacon

50
Pork Riblets
Make-It-Mine
Oatmeal
DESSERTS 80 Roasty Golden Potatoes
90 Apple Confit
Hot Cheese Dip CHICKEN 87 Apple-Blackberry Pie 82
with Three Cheeses
Sausage and Apple
38 Pepperoni Pizza Dip
& TURKEY 90 Caramel-Pear Pudding Stuffing
24 Bourbon-BBQ Chicken Cake 83
BEEF, PORK Drumsticks 85 Cider-Poached Pears
Spiced Sweet Potato
Rolls
& LAMB 16 Buffalo Chicken Sliders 90 Pear-Cranberry Cake 83 Spicy Green Bean and
12 Balsamic-Grape 31 Chicken Pot Pie Soup 87 Pear-Fig Pie with Sausage Casserole
Pulled Pork 59 Creamy Chicken Alfredo White Cheddar Crust 75 Spicy Mexican Rice
70 Brat Meatballs with Tortellini Soup 88 Walnut-Topped
9
German-Style Beer-
Mustard Sauce
Crunchy Chicken-Chile
Casserole
Apple Crisp SOUPS & STEWS
27 Cheeseburger Soup
27 Cheeseburger Soup 73 Easy Thai Turkey DRINKS 31 Chicken Pot Pie Soup
66 Cheesy Chili Pasta Meatballs 54 Carrot Cake Hot 59 Creamy Chicken Alfredo
71 Chinese Shrimp-Pork 22 Indian Butter Chicken Chocolate Tortellini Soup
Meatballs with Soy Glaze 11 Mediterranean Chicken 55 Citrus-Mulled Wine 32 Easy Taco Soup
10 Chipotle Beef and and Bean Stew 57 Ginger-Pear Cider 30 Gyro Soup
Bean Fajitas 72 Mexican Chicken- 56 Oatmeal Cream Pie 13 Lentil-Ham Soup with
32 Easy Taco Soup Chorizo Meatballs Sipper Spinach
20 German Beef Roulades 60 Parmesan Chicken 53 Red-Hot Toddy 28 Loaded Baked Potato
30 Gyro Soup Meatball Sandwiches
Soup
46 62
69
Habanero Beef Tacos
Indian Mango Chutney
Saucy Italian Chicken
Rolls FISH & SEAFOOD 11 Mediterranean Chicken
45 Shredded Chicken Tacos 15 Butternut Squash and and Bean Stew
Meatballs 33 Spaghetti Soup
Shrimp Curry
63 Italian Steak Rolls with Fire-Roasted
29
71 Chinese Shrimp-Pork Veggie-Pesto Lasagna
13 Lentil-Ham Soup with Tomato Sauce
Soup
17 Smoky Cider Turkey and Meatballs with Soy Glaze
Spinach
49 Yucatán-Style Fish Tacos
28 Loaded Baked Potato Sweet Onion Wraps
Soup 24 Thai Turkey Meat Loaves VEGETARIAN
72 Mexican Chicken- 65 Ziti with Bell Peppers SIDES MAIN DISHES
Chorizo Meatballs and Italian Chicken 78 Chipotle Butternut Squash 47 Cauliflower-Corn Tacos
21 Pork Loin Back Ribs with Sausage with Bacon Pepitas with Pico Verde
Apple-Shallot-Maple 79 Creamy Corn with 61 Cheesy Risotto with
Glaze Fire-Roasted Tomatoes Arugula Gremolata
75 Herbed Cauliflower Rice 14 Corn and Black Bean
75 Indian-Spiced Brown Burritos
Basmati Rice 67
TM

Mac & Four Cheeses

81 Pistachio-Cranberry 29 Veggie-Pesto Lasagna
Brussels Sprouts Gratin Soup

96 | SLOW COOKER
 EASY TO

STAND

EASY TO

FILL

EASY TO

now with an
EXPANDABLE BOTTOM
© 2019 Reynolds Consumer Products LLC.