Our Slow-Cooker Recipes

Our
20
BEST
Slow-Cooker
Recipes
Meaty Main Dishes
Garlic Chicken with Artichokes (VIEW ONLINE)
Philly Cheese Pot Roast Sandwiches (VIEW ONLINE)
Ingredients
1 2-1/2 to 3-pound boneless beef chuck pot roast
1 cup chopped onion (1 large)
1/4 cup Worcestershire sauce
1 tablespoon instant beef bouillon
granules
2 cloves garlic, minced
1 teaspoon dried oregano, crushed
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried thyme, crushed
1/2 cup chopped pepperoncini (Italian pickled peppers) or other pickled
peppers
8 hoagie buns or kaiser rolls, split and
toasted
8 slices American cheese
Directions
• Trim fat from meat. Cut into 1-inch pieces. In a 3 1/2- or 4-quart slow cooker,
combine meat, onion, Worcestershire sauce, bouillon granules, garlic, oregano,
basil, and thyme.
•
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for
5 to 6 hours. Stir to break up meat cubes. If using low-heat setting, turn to
high-heat setting. Stir in pepperoncini. Cook, uncovered, on high-heat setting
for 30 minutes more, stirring often to break up meat.
•
Preheat broiler. Using a slotted spoon, place meat mixture on the bun bottoms.
Top with cheese. Place bun bottoms with meat on a baking sheet. Broil 4 to 5
inches from heat about 1 minute or until cheese is melted and bubbly. Cover with
bun tops.
Ingredients
2 medium red sweet peppers, cut into
1-inch-wide strips
2 medium onions, cut in wedges
12 cloves garlic, peeled
1 tablespoon quick-cooking tapioca
2 teaspoons dried rosemary, crushed
1 teaspoon finely shredded lemon peel
1/2 teaspoon ground black pepper
1/2 cup chicken broth
3 pounds skinless, boneless chicken
thighs
1 8 to 9-ounce package frozen artichoke
hearts
1 tablespoon lemon juice
4 cups hot cooked brown rice
Directions
• In a 3 1/2- or 4-quart slow cooker
combine sweet peppers, onions,
garlic, tapioca, rosemary, lemon
peel, and black pepper. Pour broth
over mixture in cooker.
Add chicken.
•
Cover and cook on low-heat setting
for 5 hours or on high-heat setting
for 2 1/2 hours. If using low-heat
setting, turn cooker to high-heat
setting. Stir in frozen artichoke
hearts and lemon juice. Cover and
cook 30 to 60 minutes more. Serve
with rice.
Slow Cooker Coq au Vin (VIEW ONLINE)
Ingredients
Nonstick cooking spray
3 pounds chicken thighs, skinned
1.1-ounce package beefy onion soup mix
2 cups quartered fresh mushrooms
1 1/2 cups frozen small whole onions
3 carrots, cut into 3 1/2-inch sticks
1/2 cup dry red wine
Hot cooked mashed potatoes (optional)
Snipped fresh parsley (optional)
Directions
• Lightly coat an unheated large
skillet with cooking spray. Preheat
skillet over medium heat. Cook
chicken thighs, several at a time, in
the hot skillet until brown. Drain
off fat.
•
Place chicken thighs in a 3 1/2- or
4-quart slow cooker. Sprinkle with
dry soup mix. Add mushrooms,
onions, and carrots. Pour wine
over all.
•
Cover and cook on low-heat setting
for 5 to 6 hours or on high-heat
setting for 2 1/2 to 3 hours. If
desired, serve with mashed
potatoes and sprinkle with parsley.
Meaty Main Dishes
Mexican Tacos Carnitas (VIEW ONLINE)
Ingredients
1 tablespoon ground pasilla, New
Mexico, or ancho chile pepper
1 teaspoon ground coriander
2 cloves garlic, minced
1 teaspoon snipped fresh oregano
1 teaspoon finely shredded orange peel
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 pound boneless pork shoulder roast, cut into 2-inch pieces
2 large onions, cut into wedges
1 14-ounce can chicken broth
3/4 cup orange juice
1 tablespoon honey
12 4 to 6-inch corn tortillas
Coarsely chopped fresh cilantro
Finely chopped green onion
Bottled green salsa
Lime wedges (optional)
Directions
• In a large bowl, stir together ground pasilla pepper, coriander, garlic, oregano,
orange peel, black pepper, and salt. Add pork to bowl; toss to coat with spices.
•
In a 3 1/2- to 4-quart slow cooker, place pork mixture; top with onion wedges. In a
medium bowl, whisk together broth, orange juice, and honey until honey
dissolves. Pour liquid over all.
•
Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 1/2
to 5 hours.
•
Use a slotted spoon to remove meat from slow cooker. Using two forks, coarsely
shred meat; discard any fat. Drizzle meat with some of the cooking liquid.
•
Wrap tortillas in foil. Heat in a 350°F oven for 10 minutes or until warm. To
serve, top each tortilla with 1/4 cup of the meat, cilantro, and finely chopped
green onions. Serve with salsa and, if desired, lime wedges.
TIP: If your local supermarket doesn’t stock
the ground peppers called for in this recipe,
look for them in a Mexican market
Meaty Main Dishes
Moroccan Tagine-Style Chicken Thighs (VIEW ONLINE)
Ingredients
1/2 cup olive oil
8 cloves garlic, minced
4 teaspoons ground cinnamon
1 1/2 teaspoons caraway seeds, crushed
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground cardamom
1/8 teaspoon cayenne pepper
12 chicken thighs, skinned (4 to 5
pounds total)
1 14.5-ounce can reduced-sodium
chicken broth
1 cup dried apricots, quartered
1 cup pitted dates, quartered
3 tablespoons ground almonds
1 teaspoon ground turmeric
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon saffron threads
1/3 cup snipped fresh cilantro
2 tablespoons sliced almonds, toasted
Hot cooked couscous (optional)
Directions
• In a small bowl whisk together oil, garlic, cinnamon, caraway seeds, cumin,
cardamom, and cayenne pepper.
•
Place chicken in a large resealable plastic bag set in a shallow dish. Add oil
mixture. Press air from bag; seal. Cover and chill for 8 to 24 hours, turning
bag occasionally.
•
Place chicken in a 4- to 5-quart slow cooker. In a medium bowl combine broth,
apricots, dates, ground almonds, turmeric, salt, pepper, and saffron; pour
over chicken.
•
Cover and cook on low-heat setting for 8 hours or on high-heat setting for 4
hours. Use a slotted spoon to remove chicken mixture from slow cooker (some
meat may fall off the bone); place chicken in a shallow serving dish. Sprinkle
chicken with cilantro and sliced almonds. Skim fat from cooking liquid. Serve
chicken with cooking liquid and, if desired, couscous.
Side Dishes
Apple-Buttered Sweet Potatoes (VIEW ONLINE)
Ingredients
3 pounds sweet potatoes, peeled and
cut into 1-inch pieces (about 8 cups)
2 medium Granny Smith and/or other
tart cooking apples, cored and cut into
wedges
1/2 cup dried cherries or dried
cranberries (optional)
1 cup whipping cream
1 cup apple butter
1 1/2 teaspoons pumpkin pie spice
Directions
• In a 3 1/2- or 4-quart slow cooker,
combine sweet potato, apple, and,
if desired, dried cherries. In a
medium bowl, combine cream,
apple butter, and pumpkin pie
spice. Pour cream mixture over
mixture in cooker; stir gently
to combine.
•
Mushroom Risotto with Peas (VIEW ONLINE)
Ingredients
3 tablespoons butter
3 cups sliced assorted fresh
mushrooms, such as button, cremini,
and/or shiitake (8 ounces)
1/3 cup sliced shallots or chopped onion
2 cloves garlic, minced
1 3/4 cups uncooked Arborio rice
4 cups chicken broth
3/4 cup dry white wine
1/2 teaspoon cracked black pepper
2/3 cup frozen peas, thawed
Asiago cheese shards (optional)
Fresh Italian (flat-leaf) parsley leaves
(optional)
Directions
• In a large skillet heat butter over medium heat until melted. Add mushrooms,
shallots, and garlic; cook for 5 to 7 minutes or until mushrooms are lightly
browned and liquid is evaporated, stirring occasionally. Stir in rice; cook and
stir for 1 minute more. Transfer rice mixture to a 3 1/2- or 4-quart slow cooker.
Stir in broth, wine, and pepper.
•
Cover and cook on low-heat setting about 2 3/4 hours or on high-heat setting
about 1 1/4 hours or until rice is tender. If possible, remove crockery liner from
cooker. Stir in peas. If desired, top with cheese and/or parsley.
Serve immediately.
•
Tightly cover crockery liner or slow cooker and tote in an insulated carrier. If
using, tote cheese and/or parsley in an insulated cooler with ice packs. Serve
within 30 minutes. If desired, top with cheese and/or parsley.
Cover and cook on low-heat setting
for 6 to 7 hours or on high-heat
setting for 3 to 3 1/2 hours.
Tex-Mex Mac and Cheese (VIEW ONLINE)
Ingredients
2 pounds lean ground beef
1 large onion, chopped
3 cups shredded Mexican-blend cheese
(12 ounces)
1 16-ounce jar salsa
1 15-ounce jar cheese dip
1 4-ounce can diced green chile peppers,
undrained
1 2.25-ounce can sliced, pitted ripe
olives, drained
12 ounces dried elbow macaroni
Directions
• In a large skillet, cook ground beef
and onion until meat is brown and
onion is tender. Drain off fat.
Transfer meat mixture to a 4 1/2- to
6-quart slow cooker. Add Mexicanblend cheese, salsa, cheese dip,
undrained chile peppers, and
olives; stir to combine.
•
Cover; cook on low-heat setting for
5 1/2 to 6 hours (do not use highheat setting).
•
Cook macaroni according to
package directions; drain. Stir
macaroni into mixture in cooker.
Side Dishes
Onion-Jalapeño Corn Bread (VIEW ONLINE)
Ingredients
Nonstick cooking spray
1 cup yellow cornmeal
3/4 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup milk
2 eggs
1/4 cup vegetable oil
1/4 cup finely chopped onion
1/4 cup thinly sliced green onions (2)
1 to 2 fresh jalapeño peppers, seeded
and finely chopped*
Directions
• Lightly coat a 4-quart slow cooker with cooking spray. In a medium bowl stir
together cornmeal, flour, sugar, baking powder, and salt; set aside.
•
In a medium bowl whisk together milk, eggs, oil, onion, green onions, and
jalapeño peppers. Add egg mixture all at once to cornmeal mixture. Stir just
until combined (mixture should still be slightly lumpy). Spoon batter into
prepared slow cooker.
•
Cover and cook on high-heat setting for 2 to 2-1/2 hours or until a toothpick
inserted near the center comes out clean. Carefully remove lid so condensation
from lid does not drip on to bread; cook for 5 to 10 minutes more to evaporate
excess moisture. Turn off slow cooker. Cover opening of slow cooker completely
with paper towels; place lid on top. Cool for 10 to 15 minutes. Run a knife around
edges of slow cooker; remove bread from cooker. Cool completely on a wire rack.
Because chile peppers contain volatile oils that
can burn your skin and eyes, avoid direct
contact with them as much as possible. When
working with chile peppers, wear plastic or
rubber gloves. If your bare hands do touch the
peppers, wash your hands and nails well with
soap and warm water.
Side Dishes
Rustic Garlic Mashed Potatoes (VIEW ONLINE)
Ingredients
3 pounds baking potatoes (such as
russet or Yukon gold), peeled and cut
into 2-inch pieces
6 cloves garlic, halved
1 bay leaf
2 14-ounce can seasoned chicken broth
with roasted garlic
1 cup whole milk
1/4 cup butter
1 teaspoon salt
Freshly ground black pepper
Bay leaves (optional)
Directions
• In a 3-1/2- or 4-quart slow cooker, combine potatoes, garlic, and bay leaf. Pour
broth over potato mixture.
•
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for
3 to 4 hours.
•
Drain potatoes in a colander over a bowl to catch the cooking liquid. Remove
and discard bay leaf. Return potatoes to slow cooker. Mash potatoes with a
potato masher.
•
In a small saucepan, heat milk and butter until steaming and butter almost
melts. Add milk mixture, salt, and enough of the reserved cooking liquid to
mashed potatoes to reach desired consistency.*
•
To serve, transfer potatoes to a serving bowl. Sprinkle with freshly ground
black pepper. If desired, garnish with bay leaves. Makes 12 side-dish servings.
MAKE AHEAD TIP: Return mashed potato
mixture to slow cooker; keep warm on low or
warm setting for up to 2 hours. If mixture
thickens, stir in more of the reserved cooking
juices to reach desired consistency.
Appetizers and Dips
Cheddar-Beer Weenies (VIEW ONLINE)
Ingredients
1 14 to 16-ounce package beef cocktail
wieners
12 to 16 slices bacon, cut crosswise into
thirds
2 tablespoons butter
1 cup finely chopped onion (1 large)
2 cloves garlic, minced
Queso Verde Dip (VIEW ONLINE)
Ingredients
1 pound uncooked ground turkey
3/4 cup chopped onion (1 large)
1 tablespoon cooking oil
1 16-ounce jar green salsa (salsa verde)
1 8-ounce package cream cheese, cut up
2 cups shredded Monterey Jack cheese
(8 ounces)
1 medium poblano pepper, seeded
and chopped
1 tablespoon Worcestershire-style
marinade for chicken
1 teaspoon ground cumin
2 cloves garlic, minced
1 tablespoon snipped fresh cilantro
Tortilla chips
Directions
• In a large skillet cook ground turkey and onion in hot oil over medium heat until
turkey is no longer pink and onion is tender. Drain off fat.
•
In a 3 1/2- or 4-quart slow cooker combine turkey mixture, salsa, cream cheese,
Monterey Jack cheese, poblano pepper, Worcestershire marinade, cumin,
and garlic.
•
Cover and cook on low-heat setting for 3 to 3 1/2 hours or on high-heat setting for
1 1/2 to 1 3/4 hours. Stir until cream cheese is blended. Serve immediately or keep
covered on warm or low-heat setting for up to 2 hours. Stir before serving.
Sprinkle with cilantro. Serve with tortilla chips. Makes 22 (1/4-cup) servings.
1 cup beer
1/2 16-ounce jar (about 3/4 cup) cheddar
pasta sauce or one 10.75-ounce can
condensed cheddar cheese soup
1 teaspoon bottled hot pepper sauce
(such as Cholula brand)
1/2 teaspoon chili powder
Directions
• Preheat oven to 400°F. Line a 15x10x1-inch baking pan with foil or parchment
paper. Tightly wrap each cocktail wiener in a piece of bacon; secure with a
wooden toothpick. Place in the prepared baking pan. Bake for 30 to 35 minutes
or until bacon is brown and slightly crisp. Cool for 10 minutes. Remove and
discard toothpicks. Place wieners in a storage container; cover and
chill overnight.
•
Meanwhile, in a medium saucepan heat butter over medium heat until melted.
Add onion and garlic; cook for 5 to 8 minutes or until onion is tender, stirring
occasionally. Remove from heat. Stir in beer, pasta sauce, hot pepper sauce, and
chili powder. Transfer to a storage container; cover and chill overnight.
•
Transfer cocktail wieners and sauce mixture to a 1 1/2-quart slow cooker with a
car adapter. Cover and reheat on low-heat setting for 4 to 5 hours or until heated
through. Sprinkle with cilantro. Serve with tortilla chips. Makes 22 servings.
Appetizers and Dips
Asiago Cheese Dip (VIEW ONLINE)
Ingredients
1 cup chicken broth or water
4 ounces dried tomatoes
(not oil-packed)
2 16-ounce carton dairy sour cream
1 1/2 cups finely shredded Asiago cheese
(6 ounces)
1 1/4 cups mayonnaise
1/2 8-ounce package cream cheese,
cut up
1 cup sliced fresh mushrooms or 1
ounce rehydrated dried mushrooms
(such as porcini, shiitake, chanterelle,
and/or oyster)*
1 cup thinly sliced green onions
Thinly sliced green onions
Baguette-style French bread slices,
topped with finely shredded Asiago
cheese and toasted
Directions
• In a small saucepan, bring broth to boiling. Remove from heat. Add dried
tomatoes; cover and let stand for 5 minutes. Drain, discarding liquid. Chop
tomatoes (you should have about 1-1/4 cups).
•
Meanwhile, in a 3-1/2- or 4-quart slow cooker, combine sour cream, the 1-1/2 cups
Asiago cheese, the mayonnaise, cream cheese, mushrooms, and the 1 cup green
onions. Stir in chopped tomatoes.
•
Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1
1/2 to 2 hours. Stir well before serving. If desired, keep warm in the slow cooker
on low-heat setting for up to 2 hours. Sprinkle dip with additional green onions
and serve with toasted cheese-topped baguette slices. Makes 7 cups.
TEST KITCHEN TIP: To rehydrate dried
mushrooms, place the dried mushrooms in a
small bowl. Add enough boiling water to cover;
let stand for 30 minutes. Drain mushrooms,
squeezing out any excess liquid. Coarsely
chop mushrooms.
Appetizers and Dips
Bacon-Cheddar Potato Dip (VIEW ONLINE)
Ingredients
2 1/4 pounds Yukon gold or other
yellow-flesh potatoes, peeled and
quartered
4 slices hickory- or applewoodsmoked bacon
1 10-ounce carton cream cheese
for cooking
1 cup shredded sharp cheddar cheese
(4 ounces)
1/2 cup sour cream
1/4 cup chopped green onions (2)
1/4 teaspoon garlic salt
Sour cream-and-onion potato chips or
sweet pepper wedges
Directions
• In a covered large saucepan cook potatoes in enough boiling, lightly salted water
to cover for 15 to 20 minutes or until tender; drain.
•
Meanwhile, in a large skillet cook bacon over medium heat until crisp. Remove
bacon; drain on paper towels. Crumble bacon; reserve 1 tablespoon of the
crumbled bacon for topping.
•
In a large bowl combine the remaining crumbled bacon, cream cheese for
cooking, 3/4 cup of the cheddar cheese, the sour cream, green onions, and garlic
salt. Press cooked potatoes through a ricer onto the cheese mixture; stir gently
to combine. Spoon potato mixture into a 1-1/2- or 2-quart slow cooker. Cover and
cook on low-heat setting for about 2 hours or until heated through (160°F).
•
Top dip with the remaining 1/4 cup cheddar cheese and the reserved bacon.
Serve immediately or keep warm, covered, on warm-heat or low-heat setting for
up to 2 hours. Serve with potato chips.
VARIATION: Bacon, Blue Cheese, and Potato Dip
Prepare as directed above, except substitute 1 cup
crumbled blue cheese (4 ounces) for the cheddar
cheese. Serve with barbecue-flavor potato chips or
celery sticks instead of sour-cream-and-onionflavor potato chips and sweet pepper wedges.
Appetizers and Dips
Make-It-Mine Slow Cooker Party Mix (VIEW ONLINE)
Ingredients
Nonstick cooking spray
6 cups Cereal (see options, below)
4 cups Crunchy Treat (see options, below)
2 1/2 cups Whole Nuts (see options, below)
3 cups round toasted oat cereal
3/4 cup butter, melted
Seasonings (see options, below)
3 tablespoons Worcestershire sauce
Bottled hot pepper sauce (optional)
Directions
• Lightly coat an oval 6-quart slow cooker with cooking spray. In the prepared
cooker combine Cereal, Crunchy Treat, oat cereal, and Whole Nuts.
MIX IT UP!
Mix and match these ingredient
variations for a change of pace.
CEREAL VARIATIONS:
Sweetened oat square cereal, puffed
corn cereal, bite-size corn square
cereal, bite-size rice square cereal,
bite-size wheat square cereal, crispy
corn and rice cereal, and/or toasted
high-fiber corn cereal
•
In a small bowl stir together melted butter, Seasonings, Worcestershire sauce,
and, if desired, bottled hot pepper sauce. Drizzle butter mixture over cereal
mixture, stirring gently to coat.
•
Cook, uncovered, on high-heat setting for 1 1/2 hours, stirring from the bottom
up every 30 minutes. Turn to low-heat setting. Cook, uncovered, about 20
minutes more or until dry and crisp, stirring from the bottom up every
10 minutes.
•
Spread mixture on a large sheet of foil to cool. Store, covered, at room
temperature for up to 2 weeks or freeze for up to 3 months.
CRUNCHY TREAT VARIATIONS:
Pretzel sticks, small pretzel twists,
bite-size cheese crackers, bagel chips,
chow mein noodles, fish-shape
crackers, corn chips, and/or
oyster crackers
SEASONING VARIATIONS:
Italian: 1/2 cup grated Parmesan cheese
plus 1 teaspoon garlic powder, and
substitute 1/4 cup bottled Italian
vinaigrette salad dressing for the
Worcestershire sauce
teaspoon paprika, 3/4 teaspoon
ground white pepper, 3/4 teaspoon
garlic powder, 1/2 teaspoon cayenne
pepper, and 1/4 teaspoon ground black
pepper, plus 1 teaspoon bottled hot
pepper sauce
WHOLE NUT VARIATIONS:
Mixed nuts, almonds, cashews, pecan
halves, walnut halves, peanuts, and/or
pumpkin seeds
Ranch: One 1-ounce envelope ranch
dry salad dressing mix
Taco: One 1-ounce envelope taco
seasoning mix plus 1 teaspoon
ground cumin
Cajun: 1 teaspoon onion powder, 1
Soups and Chili
Mediterranean Kale and Cannellini Stew with Farro
(VIEW ONLINE)
Italian Wedding Soup with Escarole (VIEW ONLINE)
Ingredients
2 eggs, lightly beaten
1 cup finely chopped onion (1 large)
1/3 cup fine dry bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons snipped fresh Italian
(flat-leaf) parsley
1 teaspoon salt
3/4 teaspoon ground black pepper
1 1/2 pounds ground beef (93% lean)
1 tablespoon vegetable oil
8 cups reduced-sodium chicken broth
3 large carrots, chopped
2 tablespoons snipped fresh oregano or
1-1/2 teaspoons dried oregano, crushed
1 small head escarole (8 ounces),
trimmed and cut into 1/2-inch strips
1 cup dried acini di pepe pasta
Fresh oregano sprigs (optional)
Directions
• In a large bowl, combine eggs, onion, bread crumbs, cheese, parsley, 1/2 teaspoon
of the salt, and 1/2 teaspoon of the pepper. Add ground beef; mix well. Shape
mixture into forty 1-1/4-inch meatballs. In a large skillet, heat 1 tablespoon oil;
brown meatballs, half at a time. Drain on paper toweling.
•
In a 5- to 6-quart slow cooker, combine broth, carrots, dried oregano (if using),
the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon pepper. Gently
add meatballs.
•
Cover and cook on low-heat setting for 6 hours or on high-heat setting for 3
hours, stirring in fresh oregano (if using), pasta, and escarole during the last 20
minutes of cooking. Ladle into bowls. If desired, garnish with oregano sprigs.
Soup will thicken upon standing.
Ingredients
4 cups reduced-sodium chicken broth
or reduced-sodium vegetable broth
1 14.5-ounce can no-salt-added fireroasted tomatoes
1 cup farro, rinsed, or kamut
1 cup coarsely chopped onion (1 large)
2 medium carrots, halved lengthwise
and thinly sliced crosswise
1 cup coarsely chopped celery (2 stalks)
4 cloves garlic, crushed
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
4 cups coarsely chopped fresh green
kale or Swiss chard
1 15-ounce can no-salt-added cannellini
beans (white kidney beans), rinsed
and drained
3 tablespoons fresh lemon juice
1/2 cup crumbled feta cheese (2 ounces)
Snipped fresh parsley or basil
Directions
• In a 3 1/2- or 4-quart slow cooker
combine broth, tomatoes, farro,
onion, carrots, celery, garlic,
crushed red pepper, and salt.
•
Cover and cook on high-heat
setting about 2 hours or until farro
is tender but still chewy. Stir in
kale, beans, and lemon juice. Cover
and cook for 1 hour more.
•
To serve, sprinkle each serving
with cheese and parsley or basil.
TIP: Cut off kale’s tough stems before adding to recipes. The stems
require a longer cook time to get tender causing uneven cooking.
Soups and Chili
Pork and Poblano Green Chili (VIEW ONLINE)
Ingredients
2 poblano chile peppers, halved
and seeded
1 green sweet pepper, halved
and seeded
3 cloves garlic
1 1/2 pounds lean ground pork
1 cup chopped onion (1 large)
2 15-ounce can Great Northern beans,
rinsed and drained
1 16-ounce jar mild or medium green
salsa (salsa verde)
1 14-ounce can chicken broth
1 1/2 teaspoons ground cumin
1/4 cup snipped fresh cilantro
Fresh cilantro leaves, sour cream,
and/or red salsa (optional)
Fried tortilla strips or scoop-shape corn
chips (optional)
Directions
• In a food processor combine poblano peppers, sweet pepper, and garlic. Cover
and process until finely chopped. In a large skillet cook ground pork and onion
over medium heat until meat is brown and onion is tender, using a wooden
spoon to break up meat as it cooks. Drain off fat. Add pepper mixture; cook and
stir for 2 to 3 minutes or until peppers are tender.
•
Transfer meat mixture to a 3 1/2- or 4-quart slow cooker with a car adapter. Stir
in beans, green salsa, broth, and cumin. Cover and cook on low-heat setting for
7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours; cool slightly. If desired,
mash beans slightly with a potato masher. Transfer chili to a storage container;
cover and chill overnight.
•
Return chili to slow cooker. Stir mixture well. Cover and reheat on high-heat
setting about 2 hours or until heated through, stirring occasionally.
•
Before serving, stir in snipped cilantro. Top each serving with cilantro leaves,
sour cream, and/or red salsa. If desired, serve with corn chips.
Soups and Chili
Tomatillo Chicken Soup (VIEW ONLINE)
Curried Chicken Stew (VIEW ONLINE)
Ingredients
8 bone-in chicken thighs (2 1/2 to 3 lbs.)
2 teaspoons olive oil
6 carrots, cut in 2-inch pieces
1 sweet onion, cut in thin wedges
1 cup unsweetened coconut milk
1/4 cup mild (or hot) curry paste
Chopped pistachios, golden
raisins, cilantro, and/or crushed
red pepper (optional)
Directions
• Trim excess skin and fat from chicken thighs (or remove skin, if desired). In a
12-inch skillet cook chicken, skin side down, in ho olive oil for 8 minutes, or until
browned. (Do not turn thighs.) Remove from heat; drain and discard fat.
•
In a 3 1/2- or 4-quart slow cooker combine carrots and onion. In a bowl whisk
together half the coconut milk and the curry paste; pour over carrots and onion
(refrigerate remaining coconut milk). Place chicken, skin side up, on vegetables.
Cover and cook on HIGH for 3 1/2 to 4 hours or on LOW for 7 to 8 hours.
•
Remove chicken from slow cooker. Skim off excess fat from sauce in cooker,
then stir in remaining coconut milk.
•
Serve stew in bowls. Top each serving with pistachios, raisins, cilantro, and/or
crushed red pepper.
Ingredients
6 medium tomatillos, husks removed
and rinsed
1 1/2 pounds skinless, boneless chicken
breast halves
1 32.0-ounce box chicken broth
1 medium green sweet pepper, chopped
1/2 cup chopped red onion
1 stalk celery, chopped
1 4.0-ounce can diced green chiles
2 tablespoons snipped fresh cilantro
1 fresh jalapeno pepper, seeded
and minced
1 tablespoon ground cumin
1 tablespoon lime juice
2 teaspoons chili powder
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
Dairy sour cream, chopped green
onion, chopped red sweet pepper,
sliced jalapeño peppers, snipped fresh
cilantro, and/or tortilla chips
(optional)
Directions
• Chop three tomatillos. Place remaining tomatillos in blender. Cover; blend until
smooth. In a 3-1/2- or 4-quart slow cooker combine pureed and chopped
tomatillos, chicken, broth, sweet pepper, onion, celery, chiles, cilantro, jalapeño,
cumin, lime juice, chili powder, garlic, and 1 tsp. each salt and pepper.
•
Cover; cook on low for 6 to 7 hours or high for 3 to 3-1/2 hours. Remove chicken;
let stand until cool enough to handle. Shred chicken; return to soup. If desired,
top with sour cream, additional chopped red sweet pepper or jalapeno peppers,
snipped cilantro, and/or tortilla chips. Makes 4 to 6 servings.