Easy Slow Cooker Recipes

Sesame Beef

Makes 6 servings

· 1½ lbs. boneless beef chuck roast, sliced into thin strips

· ½–1 lb. fresh broccoli florets

· 2 tablespoons cornstarch

· Hot, cooked rice (optional)

· Toasted sesame seeds (for garnish)

1. In slow-cooker, arrange beef strips; pour beef broth and oyster sauce over the beef.

2. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours or until beef is very tender.

3. Place broccoli in microwave-safe bowl with ¼ cup water. Microwave 4–5 minutes, until broccoli is tender.

4. In a cup, combine cornstarch and 2 tablespoons cooking liquid; stir until smooth. Add to slow-cooker and stir well to combine.

5. Drain the broccoli and stir into the slow-cooker.

Artichoke and Spinach Dip

Makes 16 servings

· 1 9-oz. bag frozen spinach, thawed

· 1 14-oz. can quartered artichoke hearts, drained

1. Drain spinach. Dry with paper towels to absorb as much liquid as possible.

3. Place spinach, artichoke hearts, Swiss cheese, Alfredo sauce, mayonnaise, garlic salt, and pepper in slow-cooker. Stir to combine.

Easy Cheesy Fondue

Makes 16 servings

· 2 10¾-oz. cans condensed cheese soup

1. Combine all ingredients in slow-cooker and stir to combine.

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Greek Chicken Pita Folds

1. In slow-cooker, combine onion, garlic, chicken, lemon pepper, oregano, and allspice; mix to coat chicken with seasoning.

3. Heat pita bread as directed on package. Meanwhile, remove chicken from slow-cooker; place on cutting board. Using two forks, shred chicken.

4. To serve, stir yogurt into onion mixture in slow-cooker. Spoon chicken onto warm pita bread. With slotted spoon, transfer onion mixture onto chicken; top with tomato, cucumber, and red pepper strips.

Sweet and Spicy Ribs

Makes 10 servings

· 6 lbs. boneless beef country-style ribs

1. In a medium bowl, mix barbecue sauce, brown sugar, Cajun seasoning, garlic powder, and onion powder. Remove 1 cup of mixture; refrigerate and reserve for dipping sauce.

2. Place ribs in large slow-cooker. Pour barbecue sauce mixture over ribs.

4. Uncover; remove ribs. Skim fat from sauce and serve with reserved sauce.

Brown Sugar Banana Bread

1. In a medium bowl, combine flour, baking powder, baking soda, and salt. Mix well. Set aside.

2. In a large bowl, beat butter with sugar and brown sugar until creamed. Blend in egg, milk, bananas, and vanilla.

5. Place a wire rack or balls of crumpled foil in bottom of large slow-cooker. Place pan in slow-cooker.

6. Place a thick paper towel across the top of the slow-cooker and place the lid on top of the paper towel to seal the slow-cooker.

7. Cook on HIGH for 2–3 hours or until toothpick inserted near center of bread comes out clean.

Pesto Chicken

· 4 boneless, skinless chicken thighs, trimmed of fat

1. Cut each thigh into 4 pieces. Place chicken in bottom of slow-cooker.

2. In a small bowl, combine pesto, pepper, garlic powder, and tapioca; pour over the chicken.

Buttermilk Mashed Potatoes

· 3 lbs. russet potatoes (about 6 medium), peeled and cubed

1. Place potatoes, water, garlic, bay leaf, and 1 teaspoon salt in slow-cooker.

4. Using a potato masher or fork, mash the potatoes. Stir in the butter and buttermilk.

Clam Chowder

1. In a skillet, fry bacon until crispy; drain on paper towels and crumble when cool.

2. In the same skillet, cook onion until clear. Place onion and crumbled bacon in slow-cooker.

5. In a saucepan, combine the butter, milk, half-and-half, and flour; cook on low and whisk until the roux is thick and bubbly.

6. Mix ½ cup of the liquid from the slow-cooker into the roux. Then add the roux to the slow-cooker and stir to blend well.

Baked Potatoes

Zuppa Toscana

· 1 lb. bulk Italian sausage, browned and drained

1. Place Italian sausage, chicken broth, water, garlic, potatoes, and onion in slow-cooker.

2. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until potatoes are cooked and soft.

Cranberry Orange Cake

1. In a large bowl, use a mixer to cream butter and sugar. Add eggs, one at a time, vanilla, and orange zest.

2. In a separate bowl, sift 2¾ cups flour, baking powder, and salt. Blend with creamed mixture.

4. Cut waxed or parchment paper in an oval shape to fit 6-quart oval slow-cooker; put in bottom of slow-cooker. Pour batter into slow-cooker. Cover and cook on HIGH for 3 hours, until toothpick inserted

5. When cool, place large oval plate on top of slow-cooker insert. Flip over slow-cooker so that the cake comes out onto the plate. Remove waxed paper.

6. Make glaze by whisking the orange juice and powdered sugar until smooth. Drizzle glaze over the top of the cake.

Original article and pictures take http://ldsliving.com/story/68979-easy-slow-cooker-recipes site