Slow Cooker Recipes

A Word About Slow Cooking

A Word About the Recipes

Index of Recipes

Starters

Chili con Queso
Cranberry Cider
Curried Walnuts
Hot Artichoke Dip
Hot Buttered Rum
Meatballs with Cranberry Sauce
Oriental Meatballs
Pizza Dip
Seafood Dip
Teriyaki Chicken Wings

Soups, Chilies & Stews

Barley Vegetable Soup
Beef Goulash Soup
Black Bean Soup
Carrot and Orange Bisque
Easy Lentil Soup
Lamb and Bean Soup
Southern Ham Stew
Squash and Apple Soup
Three-Alarm Chili
Vegetarian Chili

Sides

Cheesy Scalloped Potatoes
Honey and Orange Carrots
Jalapeño Grits
Old-Fashioned Baked Beans
Polenta with Parmesan
Red Cabbage with Apples
Spinach Casserole
Turnips Braised in Cider
Wild Rice with Pecans and Mushrooms
Winter Vegetables in Balsamic Vinegar

Entrees & One-Dish Meals

Beef Stroganoff
Chicken Polynesian
Coq au Vin
German-Style Pot Roast
Hungarian Goulash
Old-Fashioned Beef Stew
Old-Fashioned Pot Roast with Vegetables
Osso Buco with Gremolata
Quick Chicken in Honey-Mustard Sauce
Southern-Style Barbecued Pork

Desserts

Apple Betty
Berry Bread Pudding
Caramel Peaches
Hot Fudge Pudding
Lemon-Lime Sponge
Old-Fashioned Egg Custard
Orange and Pumpkin Custard
Pineapple Bread Pudding
Plum Pudding with Brandy Butter
Tipsy Rice Pudding

A Word About Slow Cooking

First, the good news: you don't need a slow cooker, Crock-Pot*, or other fancy gadget to slow cook. All of the recipes here are easily cooked on the stove-top or in a conventional oven. Here's how:

Most slow cookers on the market have two settings: low and high. The low setting cooks foods at approximately 200F (95C), and this heat setting can be approximated in a conventional oven or on a stove-top burner set on the lowest setting. Similarly, the high setting (approximately 300F, 150C) can be reached on conventional ovens and on stove-top burners set on very low. All you need to cook any of these recipes is an oven (or stove-top) and a casserole dish or oven-proof baking dish with a tightly fitting lid.

When adapting slow cooker recipes for use with conventional equipment, follow the directions in the recipe and set the thermostat accordingly. Because slow cookers typically have lids that fit very tightly and therefore retain much of the moisture in the dish, you may need to monitor the dish during cooking and add additional liquid if necessary. If you keep this in mind, all of your slow cooker recipes will turn out great.

The benefits of using a slow cooker include reduced energy consumption and ease of preparation (i.e. start it and forget it), as well as its ability to produce exceptionally tender and succulent dishes, especially when less expensive cuts of meat are involved. These benefits (with the exception of reduced energy consumption) extend to the home cook who uses conventional equipment.

The bad news? There isn't any, so have fun.

* A registered trademark of the Rival Corporation.

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A Word About the Recipes

You will probably notice that most of the recipes here are designed to serve more than the four to six people that my recipes normally serve, and herein lies another benefit of slow cooking—leftovers. Your slow cooker can easily make up a batch of stew, soup, pot roast, or chili that will provide several meals. Just reheat the leftovers in the microwave, conventional oven, or in the slow cooker itself, and your time in the kitchen is further reduced.

Almost all of these recipes assume a large slow cooker—at least a 4-quart (4 L) capacity is required for most of them. If your slow cooker isn't big enough to handle the entire recipe, or if you just want to cook fewer portions, most of the recipes are easily divided. Regardless of the quantity you are cooking, be sure to stick to the temperatures and times specified in the recipes—they won't cook any faster because you have reduced the quantities.

Also note that many of the recipes offer two heat settings and cooking times to accommodate those of us who don't want to wait eight or ten hours for a dish to cook. Others will prefer the lower temperature and longer time so that dishes may bubble away while the busy cook is at work, chauffeuring kids, or taking the family dog to the vet. Choose the cooking temperature and time that suits your schedule, and enjoy the fruits (and meats and vegetables) of your labor (or lack of it) when you are ready to eat.

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Starters

Here is a Mexican classic, updated for the slow cooker.

Chili con Queso

2 Tbs (30 ml) butter
2 Tbs (30 ml) finely chopped onion
1-2 cloves garlic, finely chopped
2 tomatoes, peeled, seeded, and diced
1 can (4 oz, 110 g) diced green chilies
2 1/2 cups (625 ml) shredded Monterey Jack or cheddar cheese

Set the slow cooker on high heat and melt the butter. Saute the onion and garlic until tender but not brown, about 10 minutes. Reduce the heat to low and add the remaining ingredients. Cook covered for 1 hour, until the cheese is completely melted. Serve with tortilla chips. Serves 8 to 12.

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Let's not forget that slow cookers are also ideal for preparing and serving warm holiday beverages.

Cranberry Cider

8 cups (2 L) cranberry juice or cranberry-raspberry drink
1/4 cup (60 ml) brown sugar
The juice and finely chopped zest of 1 orange
3 whole star anise
5 whole cloves
1 cinnamon stick, broken into several pieces

Place the cranberry juice, orange juice, and brown sugar in the slow cooker. Tie the spices in a piece of cheesecloth (muslin) and add it to the liquids. Cook covered on low heat for 5 to 6 hours, or on high heat for 2 to 3 hours. Remove and discard the spices before serving. Serves 8 to 12.

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To be perfectly honest, pecans, almonds, and mixed nuts will do equally well in this recipe.

Curried Walnuts

1/4 cup (60 ml) melted butter
2 Tbs (30 ml) curry powder
2 Tbs (30 ml) Worcestershire sauce
Salt to taste
4 cups (1 L) walnut halves

Combine all ingredients in the slow cooker and stir to thoroughly combine. Cook covered on high heat for 2 hours, stirring 2 or 3 times during cooking. Cool and store in an airtight container for up to 3 weeks. Makes about 4 cups (1 L).

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Slow cookers do double duty when they are used to cook a dish and to keep it warm on the buffet table as well. You can use reduced-fat or fat-free mayonnaise and sour cream if calories are being counted.

Hot Artichoke Dip

2 jars (14 oz, 395 g) marinated artichoke hearts, drained and chopped
1 scallion (spring onion), green and white parts, finely chopped
2 cups (500 ml) freshly grated Parmesan cheese
1 cup (250 ml) mayonnaise
1 cup (250 ml) sour cream
1 cup (250 ml) finely chopped water chestnuts

Combine all ingredients and cook covered on low heat for 1 to 2 hours, until heated through. Serve with crackers, chips, or sliced French bread. Serves 10 to 12.

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Here is a classic wintertime warmer, updated with the busy cook in mind.

Hot Buttered Rum

1 cinnamon stick, broken into several pieces
1 tsp (5 ml) whole allspice
1 tsp (5 ml) whole cloves
6 cups (1.5 L) apple juice
2 cups (500 ml) dark or light rum
1/4 cup (60 ml) packed brown sugar
Butter for garnish

Tie the cinnamon, allspice, and cloves in a piece of cheesecloth (muslin) and add to the slow cooker along with the remaining ingredients except the butter. Cook covered on high heat for 3 to 4 hours. Remove and discard the spices and serve topped with about 1/2 teaspoon (2 ml) of butter floating on the top of each serving. Serves 8 to 12.

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These meatballs make a wonderful appetizer, but you should also consider serving them over buttered noodles as a main course.

Meatballs with Cranberry Sauce

For the meatballs:
2 lbs (900 g) ground beef or pork
2 eggs, lightly beaten
2-3 cloves garlic, finely chopped
1 cup (250 ml) bread crumbs
1 tsp (5 ml) paprika
Salt and freshly ground pepper to taste

For the sauce:
1 cup (250 ml) ketchup
1 cup (250 ml) tomato juice
1 can (14 oz, 395 g) whole berry cranberry sauce
1 medium onion, finely chopped
1 tsp (5 ml) ground ginger

Combine all ingredients for the meatballs, mixing thoroughly. Form into 1-inch (2.5 cm) balls and place on a greased baking sheet. Bake in a preheated 350F (180C) oven for 20 minutes. Discard the drippings and transfer the meatballs to the slow cooker. Combine the ingredients for the sauce in a bowl and mix well. Pour over the meatballs and cook covered on high heat for 3 to 4 hours. Serves 8 to 12 as an appetizer, 4 to 6 as a main course.

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You won't believe how good these meatballs are-the secret is in the sauce.

Oriental Meatballs

For the meatballs:
1 lb (450 g) ground pork
2-4 cloves garlic, finely chopped
1 scallion (spring onion), green and white parts, chopped
1 egg, lightly beaten
1/2 cup (125 ml) bread crumbs
2 Tbs (30 ml) hoisin sauce

For the sauce:
2-4 cloves garlic, finely chopped
3/4 cup (180 ml) hoisin sauce
3/4 cup (180 ml) red currant jelly
1 Tbs (15 ml) lemon juice
1 Tbs (15 ml) finely chopped fresh ginger

Sesame seeds for garnish

Combine all ingredients for the meatballs, mixing thoroughly. Form into 1-inch (2.5 cm) balls and place on a greased baking sheet. Bake in a preheated 350F (180C) oven for 20 minutes. Discard the drippings and transfer the meatballs to the slow cooker. Combine the ingredients for the sauce in a bowl and mix well. Pour over the meatballs and cook covered on high heat for 2 to 3 hours. Serve sprinkled with sesame seeds. Serves 4 to 6.

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Kids will be especially fond of this dip that tastes just like their favorite food.

Pizza Dip

4 oz (225 g) Italian sausage, casing removed
1 small onion, finely chopped
2-3 cloves garlic, finely chopped
1 jar (28 oz, 790 g) meatless spaghetti sauce
1 cup (250 ml) sliced mushrooms
3/4 cup (180 ml) chopped pepperoni
1 tsp (5 ml) dried oregano
1/2 cup (125 ml) sliced black olives (optional)

Combine the sausage meat, onion, and garlic in a skillet over moderate heat and saute until the meat is browned, about 5 minutes. Drain off the fat and combine the meat mixture with the remaining ingredients in the slow cooker. Stir in the remaining ingredients and cook on low heat for 3 hours. Serve with slices of focaccia, Italian bread, or pita toast triangles. Serves 8 to 12.

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If you are partial to either shrimp or crab you can double the amount of one used in this recipe and eliminate the other.

Seafood Dip

1 can (4 oz, 110 g) tiny shrimp, drained
1 can (4 oz, 110 g) crab meat, drained
3 scallions (spring onions), green and white parts, chopped
2-4 cloves garlic, finely chopped
8 oz (225 g) cream cheese at room temperature
1/2 cup (125 ml) mayonnaise
1/4 cup (60 ml) tomato paste
Salt and freshly ground pepper to taste

Blend all the ingredients together in a bowl and transfer to the slow cooker. Cook covered on low heat for 2 to 3 hours. Serve with raw vegetables, crackers, or melba toast. Serves 4 to 6.

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You can substitute whole skinless chicken pieces for the wings in this dish to make a main dish version.

Teriyaki Chicken Wings

2 lb (900 g) chicken wings, cut into individual joints
1 medium onion, chopped
2-4 cloves garlic, finely chopped
1/2 cup (125 ml) soy sauce
1/2 cup (125 ml) brown sugar, packed
1 Tbs (15 ml) dry sherry
1 tsp (5 ml) finely chopped fresh ginger

Place the chicken wings in the slow cooker. Combine the remaining ingredients in a separate bowl and stir to combine well. Pour over the wings and cook covered on low heat for 5 to 6 hours, stirring gently once halfway through cooking. Serves 4 to 6.

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Soups, Chilies, and Stews

Serve this hearty and healthy soup with a green salad and crusty bread for a complete and nutritious meal.

Barley Vegetable Soup

5 cups (1.25 L) vegetable or chicken stock
1 can (15 oz, 420 g) red kidney beans, rinsed and drained
1 can (15 oz, 420 g) stewed tomatoes with their liquid
10 oz (280 g) frozen corn kernels
1/2 cup (125 ml) medium pearl barley
2 cups (500 ml) sliced mushrooms
2-4 cloves garlic, finely chopped
2 medium onions, chopped
1 medium carrot, chopped
1 stalk celery, chopped
1/2 tsp (2 ml) dried oregano
Salt and freshly ground pepper to taste

Combine all ingredients in the slow cooker and cook covered on low heat for 8 to 10 hours, or on high heat for 4 to 5 hours. Serves 6 to 8.

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This is one of those dishes that some people might call a stew.

Beef Goulash Soup

1/4 cup (60 ml) all-purpose flour
1 Tbs (15 ml) paprika
1 tsp (5 ml) dried thyme
Salt and freshly ground pepper to taste
2 lbs (900 g) stewing beef cut into 1-inch (2 cm) cubes
1 Tbs (15 ml) vegetable oil
3 cups (750 ml) beef stock
1 cup (250 ml) tomato sauce
2 onions, chopped
2 carrots, diced
2 stalks celery, chopped
2 potatoes, peeled and diced
1 bay (laurel) leaf

Combine the flour, paprika, thyme, salt, and pepper in a plastic bag. Add the beef to the flour mixture and toss to coat. Heat the oil in a large skillet over moderate heat and brown the beef on all sides. Transfer the beef to the slow cooker with a slotted spoon. Add the remaining ingredients and cook covered on low heat for 8 to 10 hours. Remove the bay leaf before serving. Serves 6 to 8.

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The ham hock in this recipe is entirely optional. If you prefer a vegetarian soup, just leave it out and use vegetable stock.

Black Bean Soup

6-8 cups (1.5-2 L) chicken, beef, or vegetable stock
2 cups (500 ml) dried black beans
1 smoked ham hock (optional)
1 large onion, chopped
4-6 cloves garlic, finely chopped
2-3 carrots, sliced
2-3 stalks celery, sliced
2 tsp (10 ml) ground cumin
2 tsp (10 ml) dried oregano
1/4 tsp (1 ml) cayenne pepper, or to taste (optional)
Salt and freshly ground pepper to taste

Garnishes:
Sour cream
Chopped tomatoes
Prepared salsa
Chopped cilantro (coriander leaves)
Diced avocado

Combine all ingredients in the slow cooker and cook covered on low heat for 9 to 10 hours. Remove the ham hock, shred the meat, and return the meat to the soup before serving. Serves 4 to 6.

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This creamy soup is every bit as elegant as it is easy.

Carrot and Orange Bisque

2 lbs (900 g) carrots, coarsely chopped
1 medium onion, finely chopped
4-6 cups (1-1.5 L) chicken stock
The juice and finely chopped zest of 1 orange
Salt and freshly ground pepper to taste
1/2 cup (125 ml) heavy cream

Combine all ingredients except the cream in the slow cooker and cook covered on low heat for 10 to 12 hours, or on high heat for 4 to 6 hours. Puree the soup in an electric blender or food processor and stir in the cream immediately before serving. Serves 4 to 6.

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Cooking doesn't get much easier than this.

Easy Lentil Soup

2 Tbs (30 ml) butter
1 medium onion, chopped
2-4 cloves garlic, finely chopped
2 cups (500 ml) dried lentils
4 cups (1 L) water
2 cups (500 ml) tomato juice
2 bay (laurel) leaves
Salt and freshly ground pepper to taste

With the slow cooker set on high heat, melt the butter and saute the onion and garlic until tender but not brown, about 10 minutes. Add remaining ingredients and cook covered on low heat for 7 to 8 hours. Remove bay leaves before serving. Serves 4 to 6.

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Here's a hearty soup that will especially please lovers of lamb.

Lamb and Bean Soup

1 1/2 cups (375 ml) dried kidney or navy beans, soaked
overnight and drained
10 cups (2.5 L) water
2 lamb shanks (about 1 lb, 450 g each)
6-8 cloves garlic, finely chopped
3 leeks, sliced
3 tomatoes, peeled, seeded, and chopped
2 onions, sliced
3 bay (laurel) leaves
1 turnip, peeled and diced
1 stalk celery, finely chopped
1 red bell pepper (capsicum), seeded and chopped
1 cup (250 ml) dry red wine
1/2 cup (125 ml) shredded cabbage
Salt and freshly ground pepper to taste

Combine all ingredients in the slow cooker and cook covered on low heat for 10 to 12 hours. Remove the shanks, strip the meat from the bones and return the meat to the soup. Serves 8 to 10.

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Here are many of your favorite Southern treats combined in one satisfying dish.

Southern Ham Stew

2 cups (500 ml) frozen or fresh black-eyed peas
2 cups (500 ml) diced cooked ham
1 can (15 oz, 420 g) white hominy (pozole), drained
10 oz (280 g) frozen okra, chopped
1 large onion, chopped
2-4 cloves garlic, finely chopped
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
4 cups (1 L) water
4 cups (1 L) chopped collard greens or fresh spinach
1 can (15 oz, 420 g) stewed tomatoes with their liquid

Combine all ingredients except the collard greens and tomatoes in the slow cooker. Cook covered on low heat for 8 to 10 hours, or on high heat for 4 to 5 hours. Stir in the collard greens and tomatoes and cook on high heat for 10 minutes. Serves 6 to 8.

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Here is a soup that kids and other confirmed veggiephobes will enjoy.

Squash and Apple Soup

1 butternut squash (about 3 lbs, 1.3 Kg) peeled and
cut into 1-inch (3 cm) cubes
2 apples, peeled, cored, and chopped
1 medium onion, chopped
4 cups (1 L) chicken stock
1 cup (250 ml) apple juice
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
Grated Swiss cheese for garnish

Combine all ingredients except the Swiss cheese in the slow cooker and cook covered on low heat for 8 to 10 hours. Puree the soup in an electric blender or food processor and serve garnished with grated Swiss cheese. Serves 4 to 6.

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You can make this in a one-alarm or two-alarm version by adjusting the amount of jalapeños and chili powder.

Three-Alarm Chili

1 lb (450 g) bulk pork sausage or ground beef
1 can (15 oz, 420 g) red kidney beans, rinsed and drained
1 can (15 oz, 420 g) chopped tomatoes with their liquid
1 can (6 oz, 170 g) tomato paste
1 cup (250 ml) tomato juice
2 stalks celery, chopped
2-4 cloves garlic, finely chopped
1 large onion, chopped
1 green bell pepper (capsicum), seeded and chopped
1-3 jalapeño peppers, seeded and chopped
2-4 tsp (10-20 ml) chili powder
1/2 tsp (2 ml) ground cumin
Salt and freshly ground pepper to taste
Shredded cheddar cheese for garnish
Chopped scallions (spring onions) for garnish
Sour cream for garnish

Brown the meat in a large skillet over moderate heat. Drain the meat and combine it in the slow cooker with the remaining ingredients except for the garnishes. Cook covered on low heat for 8 to 10 hours, or on high heat for 4 to 5 hours. Serve with garnishes on the side for diners to add themselves. Serves 4 to 6.

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With hot corn bread on the side, this healthy and hearty dish makes a complete meal.

Vegetarian Chili

2 cans (15 oz, 420 g each) diced tomatoes with their liquid
1 can (15 oz, 420 g) black beans, drained
10 oz (280 g) frozen corn kernels
1 cup (250 ml) bottled salsa
1 medium zucchini (courgette), halved lengthwise and sliced
1 green bell pepper (capsicum), seeded and chopped
1 medium onion, chopped
2 stalks celery, chopped
2-3 tsp (10-15 ml) chili powder
1 tsp (5 ml) dried oregano
1/2 tsp (2 ml) ground cumin
Salt and freshly ground pepper to taste
Shredded cheddar cheese for garnish (optional)
Sour cream for garnish (optional)

Combine all ingredients except the cheese and sour cream in the slow cooker. Cook covered on low heat for 8 to 10 hours, or on high heat for 4 to 5 hours. Serve topped with grated cheese and sour cream, if desired. Serves 6 to 8.

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Sides

Here is a quick and easy version of everyone's favorite potato dish.

Cheesy Scalloped Potatoes

6 medium potatoes, peeled and sliced
1 medium onion, sliced
1 can (13 oz, 385 g) evaporated milk
1 cup (250 ml) grated cheddar cheese
1/4 cup (60 ml) all-purpose flour
1/4 cup (60 ml) chopped celery leaves
2 Tbs (30 ml) butter, melted
1/2 tsp (2 ml) paprika
Salt and freshly ground pepper to taste

Layer the potatoes and onions in a lightly greased slow cooker. Combine the remaining ingredients in an electric blender or food processor and process until smooth. Pour over the potato mixture and cook covered on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours, until the potatoes are tender. Serves 6 to 8.

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Here is a slow cooker variation on the classic glazed carrots theme.

Honey and Orange Carrots

1 lb (450 g) peeled "baby" carrots
1/2 cup (125 ml) orange juice
2 Tbs (30 ml) honey
1 Tbs (15 ml) butter, melted
1 tsp (5 ml) ground ginger
1 tsp (5 ml) grated orange zest
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish

Place the carrots in the slow cooker. Combine the remaining ingredients except the parsley in a small bowl and stir to combine. Pour over the carrots and cook covered on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours, until the carrots are tender. Garnish with chopped parsley. Serves 4 to 6.

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Here is a spicy variation on a true Southern classic.

Jalapeño Grits

1 cup (250 ml) grits
4 cups (1 L) boiling water
1/2 cup (125 ml) butter
8 oz (225 g) pepper Jack cheese, grated
2 eggs, beaten
Salt and freshly ground pepper to taste

Place the grits in the slow cooker and pour the boiling water over them, stirring until smooth. Set the cooker on low heat and let the grits soak for 10 minutes. Add the remaining ingredients, stirring until the butter is melted. Cook covered on low heat for 3 to 4 hours. Serves 4 to 6.

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To add visual interest to this dish consider using a mixture of different kinds of beans.

Old-Fashioned Baked Beans

4 cans (15 oz, 420 g each) kidney, Great Northern, black, cannellini, or other beans, rinsed and drained
1 cup (250 ml) prepared tomato sauce
3/4 cup (180 ml) diced cooked ham or Canadian bacon
1/4 cup (60 ml) molasses
2 Tbs (30 ml) vinegar
2 tsp (10 ml) dry mustard
1/2 tsp (2 ml) ground ginger
Salt and freshly ground pepper to taste

Combine all ingredients in the slow cooker and cook covered on low heat for 4 to 6 hours, or on high heat for 2 to 3 hours. Serves 8 to 12.

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Polenta is a delicious alternative to potatoes and rice, and the slow cooker makes it extra easy.

Polenta with Parmesan

2 cups (500 ml) polenta
6 cups (1.5 L) boiling water
Salt to taste
4 Tbs (60 ml) butter
1 cup (250 ml) freshly grated Parmesan,
Romano, or Asiago cheese

Place the polenta in the slow cooker and pour in the boiling water. Stir and add the remaining ingredients, stir, and cook covered on low heat for 1 to 2 hours, stirring occasionally, until the mixture is thick and smooth. Serve hot or pour onto a jelly-roll pan and refrigerate until firm. The cold polenta may be cut into slices and sauteed in butter or olive oil immediately before serving. Serves 6 to 8.

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Try this updated version of a classic German dish next time you put bratwurst on the table.

Red Cabbage with Apples

3 lbs (1350 g) red cabbage, shredded
2 Granny Smith apples, peeled, cored, and thinly sliced
1 onion, sliced
1/4 cup (60 ml) red wine vinegar
1/4 cup (60 ml) packed brown sugar
2 Tbs (30 ml) butter
1/2 cup (125 ml) water
1 tsp (5 ml) caraway seeds
Salt and freshly ground pepper to taste

Place the cabbage, apples, and onion in the slow cooker and toss to mix. Combine the remaining ingredients in a saucepan over moderate heat and bring to a boil. Simmer 1 minute, stirring until the sugar is dissolved. Pour over the cabbage mixture and cook covered on low heat for 4 to 6 hours. Serves 6 to 8.

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You can reduce the fat content of this rich and creamy casserole by using low-fat or fat-free cottage cheese and sour cream.

Spinach Casserole

2 10-oz (280 g) packages frozen spinach, thawed, chopped, and thoroughly drained
1 10-oz (280 g) can water chestnuts, drained and chopped
3 eggs, lightly beaten
1 cup (250 ml) cottage cheese
1/4 cup (60 ml) sour cream
2 Tbs (30 ml) all-purpose flour
A grating of fresh nutmeg
Salt and freshly ground pepper to taste

Combine all ingredients in a bowl and stir to thoroughly combine. Pour into a lightly greased slow cooker and cook covered on low heat for 4 to 6 hours, or on high heat for 2 to 3 hours, until the casserole is set. Serves 4 to 6.

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If you prefer rutabagas to turnips, by all means use them in this recipe.

Turnips Braised in Cider

4 cups (1 L) peeled and diced turnips or rutabagas (swedes)
2 cups (500 ml) apple cider
2 Tbs (30 ml) butter
A grating of fresh nutmeg
Salt and freshly ground pepper to taste

Combine the turnips and cider in the slow cooker and cook covered on low heat for 8 to 10 hours, or on high heat for 4 to 5 hours, until the turnips are tender and most of the cider has evaporated. Mash the turnips in a bowl or puree in a food processor or food mill. Stir in the remaining ingredients and serve hot-you may return the mixture to the slow cooker set on low heat if you are not going to serve them immediately. Serves 4 to 6.

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There may be a few things I like better than wild rice, but I can't think of any right now. Try this side dish with roasted chicken or pork chops.

Wild Rice with Pecans and Mushrooms

2 Tbs (30 ml) butter
1 onion, finely chopped
8 oz (225 g) sliced mushrooms
1/2 cup (125 ml) chopped pecans
1 cup (250 ml) wild rice
2 cups (500 ml) chicken or vegetable stock

Melt the butter in a large skillet over moderate heat and saute the onion, mushrooms, and pecans until the onions are tender, about 10 minutes. Add the wild rice and cook 3 minutes. Transfer the mixture to the slow cooker and add the stock. Cook covered on low heat for 6 to 8 hours, or on high heat for 2 to 3 hours, until the rice is tender and most of the liquid has been absorbed. Fluff with a fork before serving. Serves 4 to 6.

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You don't have to wait until winter to enjoy this tangy accompaniment.

Winter Vegetables in Balsamic Vinegar

4-6 medium potatoes, peeled and cut into
2-inch (5 cm) chunks
3 large carrots, cut into 2-inch (5 cm) pieces
2 large turnips, peeled and cut into 2-inch (5 cm) chunks
2 medium onions, quartered
1 cup (250 ml) chicken or vegetable stock
1/4 cup (60 ml) balsamic vinegar
Salt and freshly ground pepper to taste

Combine the vegetables in the slow cooker. Combine the remaining ingredients in a bowl and pour over the vegetables. Cook covered on low heat for 8 to 10 hours, or on high heat for 4 to 5 hours, stirring every hour or two. Serves 4 to 6.

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Entrees and One-Dish Meals

Who says you can't cook classic dishes in a slow cooker?

Beef Stroganoff

1 Tbs (15 ml) vegetable oil
1 1/2-2 lb (675-900 g) lean beef stew meat
2 cups (500 ml) sliced fresh mushrooms
1 medium onion, chopped
1-2 cloves garlic, finely chopped
1 bay (laurel) leaf
1/2 tsp (2 ml) dried oregano
1/4 tsp (1 ml) dried thyme
Salt and freshly ground pepper to taste
1 1/2 cups (375 ml) beef stock
1/4 cup (60 ml) dry sherry
8 oz (225 g) sour cream
1/3 cup (80 ml) all-purpose flour
1/4 cup (60 ml) water
Egg noodles cooked according to package directions

Heat the oil in a large skillet over high heat and brown the beef on all sides. Place the mushrooms, onion, garlic, bay leaf, oregano, thyme, salt, and pepper in the slow cooker. Add the browned meat, stock, and sherry. Cook covered on high heat for 4 to 5 hours. Remove and discard the bay leaf. In a mixing bowl, whisk together the sour cream, flour, water, and about 1 cup (250 ml) of the hot liquid from the slow cooker. Pour into the slow cooker, stirring to combine. Cover and cook 30 minutes. Serve over egg noodles. Serves 6 to 8.

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Here is a tropical treat that satisfies anywhere.

Chicken Polynesian

1/4 cup (60 ml) all-purpose flour
1 tsp (5 ml) curry powder
1 tsp (5 ml) dried mustard
Salt and freshly ground pepper to taste
8-12 chicken thighs, skinless if desired
1 can (19 oz, 540 g) pineapple pieces, drained and juice reserved
4 scallions (spring onions), green and white parts, chopped
1/4 cup (60 ml) soy sauce
2 Tbs (30 ml) dry sherry (optional)
2 Tbs (30 ml) cornstarch (cornflour) mixed with
2 Tbs (30 ml) cold water
1 1/2 cups (375 ml) snow peas (mangetouts), cut in half

Combine the flour, curry powder, half the mustard, salt, and pepper in a plastic or paper bag and shake to mix. Coat the chicken in the flour mixture and place in the slow cooker. Add the pineapple and scallions. In a small bowl combine the reserved pineapple juice, the remaining mustard, soy sauce, and sherry and pour over the chicken. Cook covered on low heat for 6 to 8 hours, until the chicken is tender and the juices run clear when pierced with a fork. Stir in the cornstarch mixture and snow peas and cook covered on high heat for 15 to 20 minutes, or until the sauce has thickened. Serves 4 to 6.

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Here is a French classic adapted to the slow cooker for the modern cook.

Coq au Vin

1 chicken cut into pieces
1/4 cup (60 ml) all-purpose flour
8 slices bacon, chopped, cooked crisp, and drained
2 onions, sliced
8 oz (225 g) button mushrooms
12-16 small new potatoes
4-6 cloves garlic, finely chopped
1 bay (laurel) leaf
1/4 cup (60 ml) chopped fresh parsley
1/2 tsp (2 ml) dried thyme
2 Tbs (30 ml) brandy (optional)
1 cup (250 ml) dry red wine
1 cup (250 ml) chicken stock
Salt and freshly ground black pepper to taste

Dredge the chicken pieces in flour and place in the slow cooker. Add the remaining ingredients in the order listed. Cook covered on low heat for 6 to 8 hours, until the chicken is tender and the juices run clear when pierced with a fork. Serves 4 to 6.

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Dill pickles and mustard reveal the origins of this dish.

German-Style Pot Roast

1 Tbs (15 ml) vegetable oil
1 1/2-2 lb (675-900 g) boneless beef chuck roast
2-3 carrots, chopped
2-3 onions, chopped
1-2 stalks celery, chopped
2 bay (laurel) leaves
3/4 cup (180 ml) chopped kosher-style dill pickles
1/2 cup (125 ml) dry red wine or beef stock
1/3 cup (80 ml) German-style mustard
1/4 tsp (1 ml) ground cloves
Salt and freshly ground pepper to taste
1 Tbs (15 ml) cornstarch (cornflour) mixed with
2 Tbs (30 ml) dry red wine or beef stock

Heat the oil in a large skillet over high heat and brown the roast on all sides. Place the carrots, onions, celery, bay leaves, and pickles in the slow cooker. Place the roast on the vegetables. In a small bowl mix together the wine, mustard, cloves, salt, and pepper, and pour over the meat. Cook covered on high heat for 4 to 5 hours, or on low heat for 8 to 10 hours. Prior to serving, remove the meat and vegetables to a warm platter with a slotted spoon. To make the gravy, pour the remaining liquid into a small saucepan and skim off and discard the fat. Stir in the cornstarch mixture and bring to a boil over moderate heat, stirring constantly. Serves 4 to 6.

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Use either sweet or hot paprika in this dish, and adjust the amount to suit your taste.

Hungarian Goulash

1 1/2-2 lb (675-900 g) lean beef stew meat
2 carrots, sliced
2 medium onions, sliced
2-4 cloves garlic, finely chopped
1 bay (laurel) leaf
1 1/2 cups (375 ml) beef stock
1 6-oz (168 g) can tomato paste
1 Tbs (15 ml) paprika, Hungarian if possible
1 tsp (5 ml) grated lemon zest
1/2 tsp (2 ml) caraway seeds
Salt and freshly ground pepper to taste
Egg noodles cooked according to package directions
Sour cream for garnish

Combine all ingredients except the noodles and sour cream in the slow cooker, stirring to combine well. Cook covered on high heat for 3 to 4 hours, until meat is tender. Serve over noodles, garnished with a dollop of sour cream. Serves 6 to 8.

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Feel free to add turnips or your favorite root vegetable to this hearty stew.

Old-Fashioned Beef Stew

1/4 cup (60 ml) all-purpose flour
Salt and freshly ground pepper to taste
2 lbs (900 g) beef stew meat cut into 1-inch (2 cm) pieces
2 Tbs (30 ml) vegetable oil
2 cups (500 ml) beef stock
4 medium carrots, sliced
4 medium potatoes, peeled and chopped
2 stalks celery, chopped
1 large onion, chopped
1 19-oz (540 ml) can tomatoes with their liquid, chopped
1 bay (laurel) leaf
1 Tbs (15 ml) Worcestershire sauce
1/4 cup (60 ml) chopped fresh parsley
1 cup (250 ml) frozen peas

Combine the flour, salt, and pepper in a plastic or paper bag. Add the beef and toss to coat. Heat the oil in a large skillet over high heat and, working in batches, brown the meat on all sides. Transfer the meat to the slow cooker. Deglaze the skillet with half the stock and add to the slow cooker. Add the remaining stock, carrots, potatoes, celery, onion, tomatoes and liquid, bay leaf, Worcestershire sauce, and parsley, mixing to combine thoroughly. Cook covered on low heat for 8 to 10 hours, or on high heat for 4 to 6 hours. Add the peas and cook covered on high heat for 15 minutes. Adjust the seasoning with salt and pepper. Serves 6 to 8.

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Your great-grandmother might not have owned a slow cooker, but she would definitely approve of this meal.

Old-Fashioned Pot Roast with Vegetables

2-3 carrots, cut into 1-inch (3 cm) pieces
1-2 medium turnips, peeled and cubed
1-2 medium onions, chopped
1/2 cup (125 ml) chopped sun-dried tomatoes
2-4 cloves garlic, finely chopped
1 tsp (5 ml) dried basil
1/2 tsp (2 ml) dried oregano
Salt and freshly ground pepper to taste
1 1/2-2 lb (675-900 g) boneless beef chuck roast
1 cup (250 ml) beef stock or dry red wine
1 10-oz (280 g) package frozen lima beans
1 10-oz (280 g) package frozen peas

Place the carrots, turnip, onion, tomatoes, and garlic in the slow cooker. Sprinkle with basil, oregano, salt, and pepper. Place the beef on top of the vegetables and add the stock. Cook covered on low heat for 8 to 10 hours, or on high heat for 4 to 5 hours. Add frozen lima beans and peas and cook covered for 15 minutes. Serves 4 to 6.

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This Italian classic is a natural for the slow cooker.

Osso Buco with Gremolata

2 lbs (900 g) veal shank cut 2 inches (5 cm) thick
Salt and freshly ground pepper to taste
Flour for dusting
2 Tbs (30 ml) olive oil
2 medium onions, finely chopped
2 carrots, finely chopped
1 stalk celery, finely chopped
6-8 cloves garlic, finely chopped
1 cup (250 ml) dry white wine
3/4 cup (180 ml) chicken or beef stock
2 bay (laurel) leaves
1/4 cup (60 ml) chopped fresh parsley
1/2 tsp (2 ml) dried basil
1/2 tsp (2 ml) dried thyme

Season the veal shanks with salt and pepper and dust lightly with flour. Heat the oil in a large skillet over high heat and brown the veal on all sides. Transfer the veal to the slow cooker. Using the same skillet over moderate heat, saute the onion, carrots, celery, and garlic until tender, about 5 minutes. Stir in the wine, stock, bay leaves, parsley, basil, and thyme, and pour over the veal. Cook covered on low heat for 8 to 12 hours, or on high heat for 5 to 7 hours, basting occasionally. Serve with gremolata (see below). Serves 4 to 6.

Gremolata

The grated zest of 1 lemon
1-2 cloves garlic, chopped
1/4 cup (60 ml) chopped fresh parsley

Combine all ingredients in a small mound on a cutting board and chop finely. Alternately, the ingredients may be combined in an electric food processor and chopped finely. Makes about 1/4 cup.

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I call this dish "quick" because, even though it cooks unattended for several hours, you can assemble it in under 5 minutes.

Quick Chicken in Honey Mustard Sauce

4 Tbs (60 ml) butter
1/2 cup (125 ml) honey
1/4 cup (60 ml) Dijon mustard
1 Tbs (15 ml) curry powder
Salt and freshly ground pepper to taste
1 1/2-2 lbs (675-900 g) chicken pieces, skinless and/or boneless if desired

Combine the butter, honey, mustard, curry powder, salt, and pepper in a small saucepan and cook over moderate heat until combined. Place the chicken pieces in the slow cooker and pour the sauce over the top. Cook covered on low heat for 6 to 8 hours, until the chicken is tender and the juices run clear when pierced with a fork. Serves 4 to 6.

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This tastes just like they do it in the South, slow cooked over a slow fire. Serve it sliced with extra sauce spooned over it, or on a toasted kaiser bun for a genuine Southern experience.

Southern-Style Barbecued Pork

1 cup (250 ml) ketchup
1 cup (250 ml) chili sauce
1/4 cup (60 ml) Dijon mustard
2 Tbs (30 ml) cider or white distilled vinegar
1 Tbs (15 ml) Worcestershire sauce
1/2 tsp (2 ml) red pepper flakes, or to taste
4 cloves garlic, finely chopped
3 lbs (1350 g) boneless pork shoulder roast,
trimmed of excess fat

Combine all ingredients except the pork roast in a saucepan over moderate heat and bring to a boil. Simmer for 5 minutes, remove from the heat and allow to cool. Place the roast in a large plastic bag and add the sauce. Marinate overnight in the refrigerator. Remove the roast from the marinade and place in the slow cooker. Add 3/4 cup (180 ml) water to the marinade and add to the slow cooker. Cook covered on low heat for 8 to 10 hours. Remove the roast from the sauce and allow to rest for 15 minutes before slicing or shredding. Serve with remaining sauce on the side. Serves 6 to 8.

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Desserts

"Betty" is just one of many names given to baked fruit desserts with crumbly toppings.

Apple Betty

6 large baking apples, peeled, cored, and sliced
2 Tbs (30 ml) sugar
1 tsp (5 ml) cinnamon
1 cup (250 ml) brown sugar, packed
1/2 cup (125 ml) butter at room temperature
3/4 cup (180 ml) all-purpose flour

Toss together the apples, sugar, and cinnamon and place in the slow cooker. Mix together the butter and brown sugar, and stir in the flour to form a crumbly mixture. Sprinkle over the apples and cook covered on high heat for 3 to 4 hours, until the apples are tender and the sauce is bubbling. Serves 6 to 8.

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Use any fresh berries that are in season for this warm winter treat.

Berry Bread Pudding

5 cups (1.25 L) toasted bread cubes
2 1/2 cups (625 ml) scalded milk
2 eggs
2 egg yolks
1 cup (250 ml) sugar
1 tsp (5 ml) vanilla or almond extract
2 Tbs (30 ml) butter, melted
12 oz (335 g) fresh or frozen raspberries, blackberries, strawberries, blueberries, or other berries, at room temperature

Place the bread cubes in the slow cooker. In a separate bowl whisk together the milk, eggs, yolks, sugar, vanilla, and butter. Stir in the berries and pour over the bread cubes. Gently press the bread down into the liquid-do not stir-and cook covered on low heat for 4 to 6 hours. Serves 8 to 12.

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This dish is great on its own, or as a topping for pound cake or ice cream.

Caramel Peaches

1 cup (250 ml) brown sugar
3 Tbs (45 ml) butter
1/4 cup (60 ml) heavy cream
1/2 tsp (2 ml) cinnamon
6 fresh peaches, peeled, pitted and sliced,
Or 3 cans (14 oz, 398 g each) peach halves, drained and sliced

Combine the brown sugar, butter, cream, and cinnamon in the slow cooker. Add the peach slices and toss to combine. Cook covered on low heat for 4 to 6 hours. Serve warm or at room temperature. Serves 4 to 6.

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You can dress this rich, creamy pudding up with whipped cream or even ice cream, but it really doesn't need it.

Hot Fudge Pudding

Step 1
1 1/2 cups (375 ml) all-purpose flour
1 cup (250 ml) sugar
3 Tbs (45 ml) unsweetened cocoa powder
1 Tbs (15 ml) baking powder
1/2 tsp (2 ml) salt

Step 2
3/4 cup (180 ml) milk
3 Tbs (45 ml) butter, melted
1 tsp (5 ml) vanilla extract

Step 3
3/4 cup (180 ml) brown sugar, packed
1/4 cup (60 ml) sugar
1/4 cup (60 ml) unsweetened cocoa powder
1 tsp (5 ml) vanilla extract
1/4 tsp (1 ml) salt
1 1/2 cups (375 ml) boiling water

Combine the ingredients from step 1 in the slow cooker. Stir in the ingredients in step 2 until blended. Combine the ingredients from step 3 except for the water in a separate bowl and sprinkle over the mixture in the slow cooker-do not stir. Pour the boiling water over the top-do not stir. Cook covered on low heat for 3 hours. Serves 6 to 8.

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This old-fashioned dessert separates into a creamy custard with a cake-like topping as it cooks.

Lemon-Lime Sponge

1 cup (250 ml) sugar
1/4 cup (60 ml) all-purpose flour
1/4 tsp (1 ml) salt
2 Tbs (30 ml) fresh lemon juice
2 Tbs (30 ml) fresh lime juice
2 tsp (10 ml) grated lemon zest
1 tsp (5 ml) grated lime zest
3 eggs, separated
1 cup (250 ml) milk
1 Tbs (15 ml) melted butter

Combine the sugar, flour, and salt in a mixing bowl and stir in the juices, zest, egg yolks, milk, and butter. In a separate bowl, beat the egg whites until stiff peaks form. Fold into the lemon mixture and pour into a greased 6-cup (1.5 L) bowl or souffle dish. Place in the slow cooker and add enough water to come 1 inch (3 cm) up the side of the bowl. Cover and cook on high heat for 2 to 3 hours, until the top is light and fluffy and set. Serve warm or at room temperature. Serves 4 to 6.

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One of my favorite desserts is perfectly suited for cooking in a slow cooker.

Old-Fashioned Egg Custard

4 eggs
2/3 cup (160 ml) sugar
1/2 tsp (2 ml) salt
4 cups (1 L) milk, scalded
1 tsp (5 ml) vanilla extract
A generous grating of fresh nutmeg

In a mixing bowl or food processor beat together the eggs, sugar, and salt until thoroughly combined. Whisk in the milk, vanilla, and nutmeg and blend thoroughly. Pour into the slow cooker and cook covered on high heat for 1 1/2 to 2 hours, until the tip of a knife inserted in the center comes out clean. Refrigerate for at least 2 hours and serve chilled. Serves 4 to 6.

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This dessert is perfect for the holidays, an especially good time to let your slow cooker do all the work.

Orange and Pumpkin Custard

1 can (12 oz, 340 g) evaporated milk
2 eggs, lightly beaten
1 cup (250 ml) canned pumpkin (not pumpkin pie filling)
1/2 cup (125 ml) sugar
1/2 tsp (2 ml) cinnamon
1/2 tsp (2 ml) grated orange zest
1/4 tsp (1 ml) ground allspice

Optional garnishes:
Whipped cream
Chopped pecans

Combine all ingredients except the garnishes in a mixing bowl and whisk to thoroughly combine. Pour into a 1-quart (1 L) soufflé or baking dish and place in the slow cooker. Add enough water to come 1 1/2 inches (4 cm) up the side of the soufflé dish. Cook covered on low heat for about 4 hours, until the tip of a knife inserted in the center comes out clean. Serve warm or chilled, garnished with whipped cream and chopped pecans if desired. Serves 4 to 6.

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Here the humble bread pudding gets a hand from festive pineapple.

Pineapple Bread Pudding

1 cup (250 ml) butter at room temperature
2 cups (500 ml) sugar
1 tsp (5 ml) cinnamon
8 eggs
2 cans (14 oz, 395 g each) crushed pineapple, drained
5 cups (1.25 L) toasted bread cubes
1/2 cup (125 ml) chopped toasted pecans
Whipped cream for garnish (optional)

Beat together the butter, sugar, and cinnamon until creamy. Beat in the eggs until light and fluffy. Fold in the pineapple and bread cubes and pour into the slow cooker. Cook covered on low heat for 6 to 7 hours. Sprinkle with chopped pecans immediately before serving, and top with whipped cream if desired. Serves 8 to 12.

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This traditional English pudding is dark with spices and loaded with fruit. The traditional accompaniment is brandy butter, which Americans usually call hard sauce.

Plum Pudding with Brandy Butter

8 oz (225 g) pitted dates, chopped
8 oz (225 g) dried figs, chopped
8 oz (225 g) dried apricots, chopped
8 oz (225 g) walnuts, chopped
1 lb (450 g) raisins
4 oz (110 g) chopped candied citron or cherries
1 cup (250 ml) sifted all-purpose flour
1 tsp (5 ml) salt
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) ground ginger
1/2 tsp (2 ml) ground allspice
1/2 tsp (2 ml) freshly grated nutmeg
4 eggs
1 cup (250 ml) brown sugar, packed
1/2 lb (225 g) ground suet, lard, or vegetable shortening
2 1/2 cups (625 ml) soft white bread crumbs
1/2 cup (125 ml) Cognac or other brandy
1/2 cup (125 ml) corn syrup (golden syrup)

Combine the fruits, walnuts, and citron in a large mixing bowl. Mix the flour, salt, and spices together in a separate bowl and set aside. In another bowl beat the eggs and brown sugar together until light and fluffy. Mix in the suet, bread crumbs, Cognac, and corn syrup. Stir in the flour mixture until well blended, pour over the fruit and nut mixture and stir until well blended. Butter the inside of a 10-cup (2.5 L) mold or coffee can and dust with granulated sugar. Spoon the batter into the prepared mold, cover with foil and tie with a string. Place the mold in the slow cooker and add water to the slow cooker to come halfway up the side of the mold. Cook covered on high heat for 6 to 7 hours. A wooden skewer inserted into the center will come out clean when done. Cool in the mold for 30 minutes before unmolding. Serve warm or at room temperature with brandy butter (see below). Serves 12 to 18.

Brandy Butter

1/2 cup (125 ml) butter at room temperature
2 cups (500 ml) powdered (confectioner's) sugar, sifted
1/4 tsp (1 ml) salt
3 Tbs (45 ml) brandy, rum, or whiskey, or more to taste

Beat the butter until smooth. Beat in the remaining ingredients until smooth. Refrigerate until ready to use. Serve at room temperature. Makes about 2 1/2 cups (625 ml).

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This variation on a classic is almost as good without the liquor if your prefer a tea-totaller's version.

Tipsy Rice Pudding

1 13-oz (385 g) can evaporated milk
1 egg, lightly beaten
1/2 cup (125 ml) dried cranberries, cherries, or raisins
3 Tbs (45 ml) butter, melted
2 Tbs (30 ml) brown sugar
1 tsp (5 ml) vanilla
1 tsp (5 ml) grated lemon zest
2 cups (500 ml) cooked rice
1/4 tsp (1 ml) cinnamon
Grand Marnier, Amaretto, rum, or liqueur of your choice for garnish (optional)

Combine the milk, egg, cranberries, butter, brown sugar, vanilla, and lemon zest in a bowl, stirring to mix thoroughly. Place the cooked rice in a well greased slow cooker and pour the milk mixture over it. Sprinkle with cinnamon and cook covered on high heat for 2 hours, until the pudding is set and a toothpick inserted in the center comes out clean. Spoon into individual serving bowls and drizzle with a little Grand Marnier if desired. Serves 4 to 6.

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