50 Top Slow Cooker Recipes - Easy One Pot Recipes For The Whole Family (Easy and Healthy Cookbooks) (6 page)

Onion Turkey Breast

The worst thing about most slow cooker dishes is the wait. This tasty recipe too is the same, so easy to make and well worth the wait.

This recipe serves 12 and takes about 8 hours to cook.

Ingredients:

• 6 lb turkey breast with bone and skin
  
• 1oz packet, dry onion soup mix
  

Directions:

• Prep the turkey by trimming away any of the excess fat that you don’t like. However, the dish tastes best with the skin left intact.
  
• Rub the onion soup mix over the turkey breast.
  
• Place the seasoned turkey in a slow cooker.
  
• Cover and cook on low heat for 7 to 8 hours until the turkey is tender.
  

Cooking Tip:

If you would like the turkey a bit more moist, simply add a bit of water to cover the base of the slow cooker.

Simple Boneless Turkey Breast

An easy and delicious alternative to the traditional Christmas day dinner.

Ingredients:

• 10 lb turkey breast, boneless
  
• 2 x 1 oz packets of dry onion soup mix
  
• 3/4 cup water
  
• 2 tbsp garlic powder
  
• 2 tbsp onion powder
  
• 1 tbsp dried parsley
  
• 1 tbsp seasoned salt
  
• 1 tbsp dried basil
  
• 1 tbsp dried oregano
  

Directions:

1. In a small bowl, blend together the onion soup mix and water.
   
2. In another small bowl, blend together all the ingredients needed for the seasoning such as the garlic powder, onion powder, dried basil, dried oregano, seasoned salt and dried parsley.
   
3. In a large slow cooker, add in the turkey breast.
   
4. Next pour in the onion soup mix in water.
   
5. Then add the seasoning mixture and blend until the turkey is uniformly coated.
   
6. Cook the meat for about 8 to 9 hours on low heat until nice and tender.
   

Cooking Tips:

You can check if the meat is cooked using a cooking thermometer. An internal temperature of 165 degrees F will ensure that the turkey is cooked to perfection.

Use an instant read thermometer. All you will need to do is insert the thermometer into the thickest part of the meat without bone and observe the reading.

Variations:

Using chicken stock instead of water, also adds flavor to this awesome dish.

Vegetarian Slow Cooker Recipes

Crock Pot Candy

If you are looking to make treats for Christmas or some candy for your kids, this is one of the easiest and simplest recipes around. 

Bundle these little creations in clear plastic, tie a ribbon round it and these make terrific give away gifts for any special occasion.

Ingredients:

• 16 oz dry roasted and salted peanuts
  
• 16 oz dry roasted and unsalted peanuts
  
• 12 oz semi sweet chocolate, chopped
  
• 4 oz, German chocolate bars, chopped
  
• 32 oz white almond bark, chopped
  

Directions:

1. The directions for this crock pot candy are very simple. First you will need to layer in the peanuts on the bottom of the crock pot.
   
2. Next, add in all the chopped chocolate.
   

1. Cover and cook on low for 1 1/2 to 2 hours
   
2. Once done spoon out a tablespoon full of the chocolate peanut mixture onto wax paper.
   
3. Leave it to cool and this lovey chocolate candy is done.
   

Homestyle Cream Corn

Ingredients:

• 20 oz corn kernels
  
• 1 cup margarine or butter
  
• 8 oz cream cheese
  
• 1 1/2 tbsp sugar
  
• Extra salt to taste
  

Directions:

1. Add the frozen corn, butter, cream cheese and sugar into a medium sized crock pot.
   
2. Cover and cook for 4 hours on low heat until the corn is completely cooked. Stir occasionally to prevent sticking to the bottom of the pot.
   
3. Taste and add in more salt depending on your preferences.
   
4. Serve hot
   

Classic Macaroni and cheese

Ingredients:

• 2 cups uncooked macaroni elbows
  
• 1/2 tsp ground black pepper
  
• 1/2 tsp salt
  
• 1 cup milk, whole milk preferred
  
• 10 3/4 oz condensed cheddar cheese soup
  
• 4 tbsp butter
  
• 2 1/2 cups grated cheddar cheese
  
• 1/2 tsp mustard, dry.
  
• 1/2 cup sour cream
  

Directions:

1. First put the macaroni in boiling water and cook on high heat for 6 minutes.
   
2. Drain the macaroni and set aside.
   
3. In a crockpot or slow cooker, add in the cooked macaroni, milk, sour cream, cheddar cheese soup, pepper, salt and dry mustard.
   
4. Meanwhile, heat a sauce pan on low heat and add in the grated cheddar cheese and butter.
   
5. Stir until the cheese and butter are blended well and turn off the heat.
   
6. Add the cheese butter mixture into the slow cooker. Give it a stir.
   
7. Cover and cook on low heat for 2 1/2 hours until the macaroni and cheese is done.
   

Cooking Tip:

When the macaroni and cheese are cooking in the slow cooker, stir once in a while to prevent the macaroni and cheese from sticking to the bottom of the pan.

Simple Applesauce

Making the perfect applesauce is easy if you know how. Here's one terrific recipe to make the tastiest and easiest applesauce that serves 8.

Ingredients:

• 8 Apples, peeled, cored and sliced
  
• 1/2 cup water
  
• 3/4 cup brown sugar
  
• 1/2 tsp pumpkin pie spice
  

Directions:

1. In a slow cooker, add in the apples and water.
   
2. Cover and cook on low heat for 6 to 8 hours.
   
3. After cooking for about 8 hours, add in the brown sugar and pumpkin pie spice and give it a good stir.
   
4. Let it cook on low for another 30 minutes and your delicious apple pie sauce is done.
   
5. Transfer into a clean and dry bottle and store away in a cool place.
   

Meat Sauce with Pasta

This dish is one of the most delicious slow cooker recipes there is. You can substitute spaghetti for Fettuccini if you can't get any, and it tastes equally delicious.

Ingredients

• 1 tbsp of olive oil
  
• 2 cups of chopped onions.
  
• 1 cup of chopped carrots
  
• 6 minced cloves of garlic
  
• 2 links of 4 oz Italian sausages with their casings removed.
  
• 1 lb of sirloin, ground.
  
• 1/2 a cup of pitted and sliced kalamata olives.
  
• 1/4 cup of unsalted tomato paste.
  
• 1 1/2 tsp of sugar.
  
• 1 tsp salt.
  
• 1/2 tsp of red pepper, crushed.
  
• 1 can of unsalted and crushed tomatoes.
  
• 1 tbsp of chopped oregano.
  
• 16 oz of uncooked mafaldine pasta.
  
• 1/2 cup of fresh basil.
  
• 3 oz of Parmigiano-Reggiano cheese, shaved.
  

Directions for the meat sauce:

1. Place a large skillet over medium high heat.
   
2. Add a little oil and swirl the skillet till it is lightly coated with oil.
   
3. Add the onions and carrots and sauté for about 4 min, stirring them occasionally.
   
4. Once the onions are browned nicely, add the garlic and sauté for less than a minute, stirring them constantly.
   
5. Empty the contents of the skillet into a large cooker and sauté the beef and sausages in the same skillet for about 6 min till they are nicely browned and start crumbling.
   
6. Remove the beef/sausage mixture on to paper towels so that all the excess oil drains away.
   
7. Remove them from the towels and place them into the cooker along with the sautéed vegetables.
   
8. Put in all the remaining vegetables, except the cheese and basil into the cooker and cook on low for 8 hrs.
   

Directions for the pasta:

1. Prepare the pasta as you would normally.
   
2. Ensure that you do not add any salt, oil or fat in the pasta because the sauce will have sufficient.
   
3. Serve the pasta with the meat sauce, topping off with the basil and cheese. The sauce and pasta should be hot enough so that the cheese melts.
   

Soup and Chowder Slow Cooker Recipes

Easy Baked Potato Soup

The great thing about slow cooker recipes is that you can get an entire meal done, using just one utensil. And this great recipe helps you do just that, you throw in all good ingredients together and get a great meal that serves 4.

Ingredients:

• 3 tablespoons flour
  
• 3/4 cups bacon bits
  
• 10 medium red potatoes
  
• 1 red onion, finely chopped
  
• 1 clove garlic, finely minced
  
• 2 teaspoon parsley
  
• 1 teaspoon salt
  
• 1/2 teaspoon pepper powder, freshly ground if possible
  
• 3 cups water
  
• 1 cup low fat cream
  
• 1 tablespoon ranch dressing mix
  
• 2 tablespoon chicken bouillon granules
  
• 1/2 cup cheddar cheese, shredded
  
• 1/4 cup green onion, finely chopped
  

Directions:

1. In a large slow cooker, place the potatoes (cut into cubes).
   
2. Sprinkle the flour over the potatoes and shake the cooker until the flour coats the potatoes evenly.
   
3. Next add in the bacon, garlic, red onion, parsley, salt, pepper, dressing mix and chicken bouillon granules.
   
4. Add in the water and cook on a low heat for about 8 hours.
   
5. Once the ingredients have cooked, add in the low fat cream and let it cook for an additional 15 minutes.
   
6. Serve hot with sprinkled chopped green onions and cheese.
   

Potato Cheddar and Chive Soup

If you're looking for a sophisticated slow cooker dish, this one is a strong contender. It’s easy to make, tastes great and can feed 6 effortlessly.

Ingredients:

• 4 potatoes, peeled and sliced
  
• 4 cups chicken stock, additional if needed.
  
• 1 garlic clove, peeled and crushed
  
• 1 cup shredded cheddar cheese.
  
• 1/4 cup fresh chives, finely chopped
  
• Salt and pepper
  
• 1 cup heavy cream
  
• 1/4 cup sharp cheddar cheese, crumbled
  

Directions:

1. First add the potatoes and a cup of chicken stock into the slow cooker.
   
2. Cook at high for 2 hours or until the potatoes are nice and tender.
   
3. Once the potatoes are cooked, transfer 2/3 of the potato with stock into a blender.
   
4. Into the same blender add in the garlic and process until smooth.
   
5. Now, transfer the blended potato back into the slow cooker.
   
6. Add the one cup of shredded cheese, chives, salt and pepper, the remaining stock and stir until well blended.
   
7. Add more stock if the soup is too thick.
   
8. Cook on high until the ingredients all blend well together.
   
9. Stir in cream and sprinkle with cheese before serving.
   

Cooking Tips:

If you like a bit more heat, feel free to add a bit of paprika, chopped green chilies, cumin powder or any other spice that you like.

Chicken or Beef Taco Soup

Ingredients:

• 1 lb shredded meat, cooked chicken or ground beef
  
• 16 oz pinto beans, can
  
• 16 oz white beans or kidney beans, can
  
• 11 oz corn, can
  
• 11 oz Rotel tomatoes and chilies, can
  
• 28 oz chopped tomatoes, can
  
• 1 1/4 oz envelope taco seasoning mix
  
• 1 oz valley ranch dressing mix
  

Garnish: (Optional)

• Shredded cheese, sour cream and chopped green onions
  
• Tortilla chips
  

Directions:

1. In a large crock pot, add in all the ingredients together, complete with the juice from the cans and blend well.
   
2. Cover and cook on low temperature for 4 hours.
   
3. Serve hot with some shredded cheese or any other garnish that you may prefer.
   

Belly Warming Potato Chowder

This potato chowder is most definitely a cold night's dish, warming both the body and the soul.

Ingredients:

• 8 cups potatoes, cubed
  
• 10 3/4 oz can of condensed cream of chicken soup
  
• 1/2 lb bacon, cooked and crumbled
  
• 1/3 cup chopped onion
  
• 3 x 14 1/2 oz cans of chicken broth
  
• 8 oz cream cheese, softened and cubed
  
• Chives for garnish
  

Directions:

1. In a large crock pot, add the potatoes along with the onion, chicken broth and chicken soup.
   
2. Cover the crock pot and cook the potatoes on low heat for about 8 to 10 hours.
   
3. Once the potatoes are cooked, add in the cream cheese and mix well.
   
4. Serve hot with chives and bacon sprinkled on top.