Unique Slow Cooker Recipes
We just recently heard a new term that just had to be explored - Crocktober!
October is the time of year full of slow cooker recipes. Recipes that help us make a transition from hot summer days to cooler temperatures and comfort foods, but with the simplicity of a slow cooker! Win! Win!
Mocha Coffee
Prep Time: 10 min.
Cook Time: 2 hrs.
Total Time: 2 hrs. 10 min.
Servings: 4
3 C. strong brewed coffee
1/3 C. unsweetened cocoa powder put through a sieve to get out lumps
3/4 C. coconut sugar
1-3/4 C. almond milk
1 tsp. vanilla extract
The brewed coffee, almond milk, cocoa powder, coconut sugar, and vanilla extract. Mix well. Turn to high and let cook for 2 hours. Stir again and serve in mugs.
Chai Tea Latte
Prep: 15 min.
Cook: 3 hrs.
Total: 3 hrs.15 min.
Servings: 4
3 C. boiling water
2 T. chai tea leaves *
4 cinnamon sticks
1 tsp. whole allspice
1 tsp. whole cloves
4 star anise (optional)
1/3 C. honey or other vegan substitute
1 liter whole milk (4 C.) or other vegan substitute
whipped cream for serving (optional)
cinnamon for serving (optional)
Add the boiling water and the chai tea leaves to the slow cooker and cook on high for 15 min.
Add the cinnamon sticks, allspice, cloves, anise, honey and milk.
Stir to combine, cover and cook on high for 2-1/2 to 3 hrs.
Strain and serve with whipped cream and a dusting of cinnamon.
*Note: or use 3 chai tea bags for every 2 T. of chai tea leaves
Breakfast Casserole
Prep Time: 15 min.
Cook Time: 7 hrs.
Total Time: 7 hrs. 15 min.
Servings: 8
1 dozen eggs
1 C. milk
2 lbs. of hash brown potatoes
1 lb. of bacon
1/2 C. onions - diced
3 C. cheddar cheese - shredded
1/4 tsp. dry mustard
1/4 tsp. garlic powder
1 tsp. salt & 1/2 tsp. of pepper
Beat 12 eggs until well blended. Next, beat in milk and garlic powder, mustard, salt & pepper. Set aside.
Layer potatoes (season each potato layer to taste... a small pinch of salt and pepper), and sprinkle 1/3 of the onions, and 1/3 of the bacon.
Finally, top with 1 cup of cheese.
Repeat this layering 2 more times, to have a total of 3 layers... ending with cheese.
Take your egg mixture and pour over layers. For refrigerated hash browns, cook for 6-7 hours on low. For frozen hash browns, cook for 7-8 hours on low or until eggs are set.
Slow Cooker Bread
Prep Time: 15 min.
Cook Time: 2 hrs.
Additional Time: 8 hrs.
Total Time: 10 hrs. 15 min.
Servings: 10
3-1/2 C. bread flour
2-1/4 tsp. instant yeast, 1 envelope
1-1/2 tsp. salt
1-1/2 C. warm water, 105-115°F
In a large bowl, combine the flour, yeast, and salt. Stir with a whisk. Slowly pour in the water. Stir with a wooden spoon until well blended and the dough forms into a ball. Cover the bowl with plastic wrap and let it set on the counter overnight, 8-18 hrs.
Line the bowl of the 6-quart slow cooker with parchment paper.
Turn the dough out onto a lightly floured surface. With well-floured hands, flatten the dough into a 9-inch circle, then fold it over onto itself and shape it into a ball. Place the dough into the prepared slow cooker. Place a double layer of paper towel under the lid to prevent condensation from dripping onto the rolls. Turn the slow cooker on high and cook for 2 hours or until the bread is cooked through. The temperature should register 190°F on an instant-read thermometer.
Remove the bread by lifting them out with the parchment paper.
The fully cooked bread will have a light, soft crust. If you desire a golden crispy crust, place the bread under the broiler for 5 min. Set the bread on a wire rack to cool completely before slicing.
Autumn Pumpkin Chili
Prep: 20 min.
Cook: 7 hrs.
Servings: 4
1 med. onion, chopped
1 sm. green pepper, chopped
1 sm. sweet yellow pepper, chopped
1 T. canola oil
1 garlic clove, minced
1 lb. ground turkey
1 can (15 oz.) solid-pack pumpkin
1 can (14-1/2 oz.) diced tomatoes, undrained
4-1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. pepper
Optional toppings: Shredded cheddar cheese, sour cream, corn chips and sliced green onions
In a large skillet, sauté onion and peppers in oil until tender. Add garlic; cook 1 min. longer. Crumble turkey into skillet. Cook over medium heat until meat is no longer pink.
Transfer to a 3-qt. slow cooker. Stir in the pumpkin, tomatoes, chili powder, salt and pepper. Cover and cook on low for 7-9 hrs. Serve with toppings as desired.
Slow-Cooker Meat Loaf
Prep: 25 min.
Cook: 3 hrs.
Servings: 8
1/2 C. tomato sauce
2 lg. eggs, lightly beaten
1/4 C. ketchup
1 tsp. Worcestershire sauce
1 sm. onion, chopped
1/3 C. crushed saltines
3/4 tsp. minced garlic
1/4 tsp. seasoned salt
1/8 tsp. seasoned pepper
1-1/2 lbs. lean ground beef
1/2 lb. reduced-fat bulk pork sausage
Sauce:
1/2 C. ketchup
3 T. brown sugar
3/4 tsp. ground mustard
1/4 tsp. ground nutmeg
Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up the side of a 4- or 5-qt. slow cooker. Coat strips with cooking spray.
In a large bowl, combine the first 9 ingredients. Crumble beef and sausage over mixture and mix lightly but thoroughly (mixture will be moist). Shape into a loaf. Place meat loaf in center of strips.
In a small bowl, combine all sauce ingredients. Spoon over meat loaf. Cover and cook on low 3-4 hours or until no pink remains and a thermometer reads 160°. Using foil strips as handles, remove meat loaf to a platter.
Moist Cranberry Pork Roast
Prep: 5 min.
Cook: 4 hrs.
Servings: 8
1 boneless rolled pork loin roast (2-1/2 to 3 lbs.)
1/2 tsp. salt
1/4 tsp. pepper
1 can (14 oz.) whole-berry cranberry sauce
1/4 C. honey
1 tsp. grated orange zest
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
Cut roast in half and place in a 3-qt. slow cooker; sprinkle with salt and pepper. Combine the remaining ingredients; pour over roast. Cover and cook on low for 4-5 hrs. or until a thermometer reads 160°. Let stand 10 min. before slicing.
Fall Garden Medley
Prep: 20 min.
Cook: 5 hrs.
Servings: 8
4 lg. carrots, cut into 1-1/2-inch pieces
3 fresh beets, peeled and cut into 1-1/2-inch pieces.
2 med. sweet potatoes, peeled and cut into 1-1/2-inch pieces
2 med. onions, peeled and quartered
1/2 C. water
2 tsp. salt
1/2 tsp. pepper
1/4 tsp. dried thyme
1 T. olive oil
Fresh parsley or dried parsley flakes, optional
Place the carrots, beets, sweet potatoes, onions and water in a greased 3-qt. slow cooker. Sprinkle with salt, pepper and thyme. Drizzle with olive oil. Cover and cook on low for 5-6 hours or until tender. Stir vegetables and, if desired, sprinkle with parsley.
Pumpkin Spice Custard
Prep: 10 min.
Cook: 6 hrs.
Servings: 8
1 can (29 oz.) pumpkin
1-1/2 C. sugar
1 can (12 oz.) evaporated milk
4 lg. eggs, lightly beaten
1 T. pumpkin pie spice
1 T. instant espresso powder
1 tsp. salt
Gingersnap cookies, crushed
Whipped cream, optional
Pour 1 in. water into a 6-qt. slow cooker. Layer two 24-in. pieces of foil; roll up lengthwise to make a 1-in.-thick roll. Shape into a ring; place in slow cooker to make a rack.
Whisk together first 7 ingredients. Transfer to a greased 2-qt. baking dish. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use sling to lower baking dish onto foil rack, not allowing sides to touch slow cooker. Cover slow cooker with a double layer of white paper towels; place lid securely over towels.
Cook, covered, on low 6-7 hours or until a thermometer reads 160°. Remove baking dish from slow cooker using sling. Top servings with crushed gingersnap cookies and, if desired, whipped cream.
Apple Betty with Almond Cream
Prep: 15 min.
Cook: 3 hrs.
Servings: 8
3 lbs. tart apples, peeled and sliced
10 slices cinnamon-raisin bread, cubed
3/4 C. packed brown sugar
1/2 C. butter, melted
1 tsp. almond extract
1/2 tsp. ground cinnamon
1/4 tsp. ground cardamom
1/8 tsp. salt
Almond Cream:
1 C. heavy whipping cream
2 T. sugar
1 tsp. grated lemon zest
1/2 tsp. almond extract
Place apples in an ungreased 4- or 5-qt. slow cooker. In a large bowl, combine the bread, brown sugar, butter, extract, cinnamon, cardamom and salt; spoon over apples. Cover and cook on low 3-4 hours, until apples are tender.
In a small bowl, beat cream until it begins to thicken. Add the sugar, lemon zest and extract; beat until soft peaks form. Serve with apple mixture. If desired, sprinkle with cinnamon.
Quote of the Week:
“You can never cross the ocean until you have the courage to lose sight of the shore.”
~ Christopher Columbus
