5
Southwest Chicken Soup
4 boneless, skinless chicken breasts, cooked and
shredded
2 cups vegetable broth
1 can (28 ounces) enchilada sauce
1 can (16 ounces) pinto beans, drained
1 can (14 to 15 ounces) diced tomatoes
1 cup fresh whole kernel corn
1 can (4 ounces) chopped green chilies
1 cup chopped onion
1 red pepper, cut into ½-inch pieces
1 jalapeño pepper, chopped
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
Avocado slices for serving
Tortillas chips for serving
Add chicken, broth, enchilada sauce, beans, tomatoes, corn, chilies, onion, peppers, garlic, chili powder, and cumin to cooking pot in
slow cooker base. Close cover. Cook on LOW 6 to 8 hours or on HIGH 3 to 5 hours. Serve with avocado slices and tortilla chips.
12 servings (serving size: 1 cup)
NOTE: This recipe can be increased by 1½ times for use in the 8-quart slow cooker.
Baked Beans
4 cups dried great northern beans
12 cups water
• • • • •
1 large onion, chopped
1 pound bacon, fried and crumbled
1 can (14 to 15 ounces) tomato sauce
¼ cup plus 2 tablespoons molasses
¼ cup brown sugar
2 teaspoons dry mustard
Soak beans 8 hours to overnight in a large pot. Drain and cover beans with fresh water. Bring to a boil, reduce heat, and simmer for 30
minutes. Drain the beans, reserving 3½ cups of cooking water. Add onion, bacon, and drained beans to cooking pot in slow cooker base.
Combine tomato sauce, molasses, brown sugar, and mustard in a small bowl; pour over beans. Add reserved cooking water. Close cover.
Cook on HIGH 9 to 11 hours.
18 servings (serving size: ⅔ cup)
NOTE: This recipe can be doubled for use in the 8-quart slow cooker.
Italian Pot Roast
1 medium onion, chopped
3 to 4 carrots, cut into ½-inch pieces
2 to 3 ribs celery, cut into ½-inch pieces
4 ounces sliced mushrooms
1 tablespoon vegetable oil
1 3- to 4-pound blade or center cut chuck roast
½ teaspoon salt
¼ teaspoon black pepper
1 bay leaf
1 can (14 to 15 ounces) diced tomatoes
¼ cup plus 2 tablespoons tomato paste
½ teaspoon dried basil
Add onion, carrots, celery, and mushrooms to cooking pot in slow cooker base. Heat oil in a medium skillet over medium high heat.
Sprinkle both sides of roast with salt and pepper. Brown roast on all sides. Place roast in cooking pot on top of vegetables. Place bay
leaf on roast. In a small bowl, combine tomatoes, tomato paste, and basil; pour over roast. Close cover. Cook on LOW 8 to 10 hours or
on HIGH 5 to 7 hours.
9–12 servings (serving size: 4 ounces)
NOTE: This recipe can be increased by 1½ times for use in the 8-quart slow cooker.
Stuffed Apples
¼ cup plus 2 tablespoons golden raisins
¾ cup dry red wine
¼ cup plus 2 tablespoons chopped nuts
3 tablespoons sugar
¾ teaspoon grated orange rind
¾ teaspoon ground cinnamon
6 cooking apples (Cortland, Empire,
Golden Delicious)
2 tablespoons butter, divided into six pieces
Soak raisins in wine for at least 30 minutes. Drain, reserving the wine. Combine raisins, nuts, sugar, orange rind, and cinnamon. Core
apples, cutting to but not through the bottoms. Pare top one-third of apples. Fill apple centers with raisin mixture. Place apples in cooking
pot in slow cooker base. Top each with butter. Pour reserved wine over the apples. Close cover. Cook on LOW 2 to 3 hours.
6 servings
NOTE: Use this recipe as is for both 6- and 8-quart slow cookers.
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