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Tuesday, July 16, 2024

CRL Recipes Series: 5 Scrumptious Slow Cooker Recipes

CRL offers up a quintet of super-easy slow cooker recipes.

Slow cooker tomato parmesan soup
2 15-oz. cans diced tomatoes
1 10-oz. (can) tomato sauce or 1 ½ cup of your own homemade sauce
¼ cup fresh basil, finely chopped
3 tsp. minced garlic
1 tbsp. salt
1 tsp. pepper
1 medium white onion, diced
1 cup heavy cream or half and half (to lesson some of the calories)
4 cups chicken or vegetable broth
2 cups shredded parmesan cheese Make a roux 3 tablespoons butter
¼ cup flour
1 cup heavy cream or half & half
• Add tomatoes, tomato sauce, and next 7 ingredients (through broth) to a slow cooker/crockpot. Cover and cook for 2 hours on high or 4-8 hours on low.
• About 30-40 minutes before serving transfer soup to a blender or food processor and puree until smooth, then return to crock pot.
• Prepare the roux. Begin by melting the butter in a medium sauce pan over medium heat.
• Add flour to melted butter and stir until flour clumps up. Slowly whisk in the heavy cream (or half & half) until mixture is thickened and smooth. Add roux and parmesan cheese to crockpot and stir to combine.
• Cook another 20-30 minutes until cheese is completely melted. Give it a good stir before serving.
• Top with additional basil and parmesan cheese if desired.
*recipe adapted from Let’s Dish Recipes

Spanish rice
Yield: 8 servings
2 lb. ground chuck
1 medium onion, chopped
1 green pepper, chopped
1 28 oz. can tomatoes
2 8 oz. cans tomato sauce
1 cup water
21⁄2 tsp. chili powder
1⁄2 tsp. salt
2 tsp. Worcestershire sauce
1 cup raw rice (converted)
• Brown beef in skillet and drain.
• Put all ingredients in slow cooker.
• Stir thoroughly.
• Cover; cook on low 7 to 9 hours (3 hours on high).

Slow cooker carrots with brown butter and vanilla
2 pounds carrots, peeled and cut into 1-2 inch chunks 1/4 cup salted butter 1/2 teaspoon salt 1/4 cup brown sugar or raw sugar 1 or 2 bay leaves 1 teaspoon Vanilla Extract Some chopped sage is optional for the top of carrots
• Peel and slice the carrots then set side. • In a small saucepan add the butter. Turn the heat to medium or just above medium. Stir occasionally until the butter starts to foam and ultimately turns brown. Do not over brown. Then pour into slow cooker. • Add the salt, sugar, bay leaves, and vanilla and stir. Add the carrots and stir to coat. • Cook on high for about 3 hours then check for desired tenderness • Sprinkle with chopped parsley or sage.

Chicken lime chili
1 medium onion, chopped
1 each medium sweet yellow, red and green peppers, chopped
2 tablespoons olive oil
3 garlic cloves, minced
1 pound ground chicken
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup lime juice
1 tablespoon all-purpose flour
1 tablespoon baking cocoa
1 tablespoon ground cumin
1 tablespoon chili powder
2 teaspoons ground coriander
1 teaspoon grated lime peel
1/2 teaspoon salt
1/2 teaspoon garlic pepper blend
1/4 teaspoon pepper
2 flour tortillas (8 inches), cut into 1/4-inch strips
6 tablespoons sour cream
• In a large skillet, sauté onion and peppers in oil for 7-8 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add chicken; cook and stir over medium heat for 8-9 minutes or until meat is no longer pink.
• Transfer to a 3-qt. slow cooker. Stir in the tomatoes, beans, lime juice, flour, cocoa, cumin, chili powder, coriander, lime peel, salt, garlic pepper and pepper.
• Cover and cook on low for 4-5 hours or until heated through.
• Place tortilla strips on a baking sheet coated with cooking spray. Bake at 400° for 8-10 minutes or until crisp. Serve chili with sour cream and tortilla strips. Yield: 6 servings (2 quarts).

Cincinnati chili
1 1/2 cups beef broth
8 ounces tomato sauce
1⁄4 cup tomato paste
2 tablespoons apple cider vinegar
2 tablespoons chili powder
2 teaspoons unsweetened cocoa powder
1 teaspoon ground cumin
1 teaspoon cinnamon
1⁄2 teaspoon ground cloves
1⁄4 teaspoon ground allspice
1 teaspoon salt
1⁄2 teaspoon pepper
3 garlic cloves, minced
1 large yellow onion, diced
2 lbs ground beef, the lower in fat the better
1 lb spaghetti noodles (cooked) finely ground cheddar cheese
• In a medium bowl whisk together the broth, tomato sauce, tomato paste, vinegar, chili powder, cocoa, cumin, cinnamon, cloves, allspice, salt and pepper.
• Add mixture to slow cooker.
• Stir in garlic and yellow onions.
• Lightly brown beef in a skillet.
• Add beef to slow cooker and mix.
• Cook on high for six hours or low for eight hours covered.
• Serve over cooked noodles, topped with shredded cheddar and white onions if you wish

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