Slow-cooked specialties

With the heat of summer slowing everyone down, we don’t need to heat up the kitchen to make a great meal. Gather the ingredients and throw them in a slow cooker and your from-scratch meal can be ready when you walk through the door. – Pat

Slow cooker chicken dinner

6 medium red potatoes cut into chunks

4 medium carrots cut into ½-inch pieces

4 boneless skinless chicken breast halves

1 can (10¾ oz) condensed cream of chicken soup, undiluted

1 can (10¾ oz) condensed cream of mushroom soup, undiluted

1/8 teaspoon garlic salt

2 to 4 tablespoons mashed potato flakes, optional

Place potatoes and carrots in a slow cooker. Top with chicken. Combine the soups and garlic salt; pour over chicken. Cover and cook on low for 8 hours. To thicken if desired, stir potato flakes into the gravy and cook 30 minutes longer. Yield: 4 servings.


Cheesy potatoes

6 medium potatoes, peeled and cut into ¼-in strips

2 cups (8 oz) shredded cheddar cheese

1 can (10¾) condensed cream of chicken soup, undiluted

1 small onion, chopped or 1 tablespoon dried minced onion

7 tablespoons butter or margarine, melted, divided

1 teaspoon salt

1 teaspoon pepper

1 cup (8 oz) sour cream

2 cups seasoned stuffing cubes

Toss the potatoes and cheese; place in a 5-qt. slow cooker. Combine soup, onion, 4 tablespoons butter, salt and pepper; pour over potatoes mixture. Cover and cook on low for 8-10 hours or until potatoes are tender. Stir in sour cream. Toss stuffing cubes and remaining butter; sprinkle over potatoes. Yield: 10-12 servings.


Simmered smoked links

2 packages (16 oz each) miniature smoked sausage links

1 cup packed brown sugar

½ cup ketchup

¼ cup prepared horseradish

Place sausages in a slow cooker. Combine brown sugar, ketchup and horseradish; pour over sausages. Cover and cook on low for 4 hours. Yield: 16-20 servings.


Mushroom beef and noodles

1 can (10¾ oz) condensed golden mushroom soup, undiluted

1 can (10¾ oz) condensed beefy mushroom soup, undiluted

1 can (10¾ oz) condensed French onion soup, undiluted

¼ cup seasoned breadcrumbs

2 pounds beef stew meat, cut into ½-in cubes

1 package (12 oz) wide egg noodles

In a slow cooker, combine soups and breadcrumbs; mix well. Stir in beef. Cover and cook on low for 8 hours or until meat is tender. Cook noodles according to package directions; drain. Serve with beef mixture. Yield: 6-8 servings.



• Make meatloaf in muffin tins for individual servings that will be ready in only 15-20 minutes in a pre-heated 375-degree oven.

• Lemon juice rubbed on fish before cooking will enhance the flavor and help maintain a good color.

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