Fix-It and Forget-It 5 Ingredient Favorites
Comforting Slow-Cooker Recipes
by Phyllis Pellman Good

Tender Barbecued Chicken
 Page 38
(Makes 4-6 servings)
Prep Time: 10-15 minutes
Cook Time: 8-10 hours
Ideal slow cooker size: 5qt.

3 to 4 lb. broiler/fryer chicken, cut up
1 medium-sized onion, thinly sliced
1 medium-sized lemon, thinly sliced
18 oz. bottle barbecue sauce
¾ cup cola

  1. Place chicken in slow cooker. Top with onion and lemon slices.
  2. Combine barbecue sauce and cola. Pour over all.
  3. Cover and cook on Low 8-10 hours, or until chicken is tender but not dry.



Roast Beef with Ginger Ale
Page 81
(Makes 6-8 servings)
Prep Time: 15-20 minutes
Cook Time: 8-10 hours
Ideal slow cooker size: 3 1/2 to 4 qt.

3 lb. beef roast
½ cup flour
1 envelope dry onion soup mix
1 envelope dry brown gravy mix
2 cups ginger ale

  1. Coat the roast with flour. Reserve any flour that doesn't stick to the roast. Place roast in your slow cooker.
  2. Combine the dry soup mix, gravy mix, remaining flour, and ginger ale in a bowl. Mix well.
  3. Pour sauce over the roast.
  4. Cover and cook on Low 8-10 hours or until the roast is tender.
  5. Serve with mashed potatoes or rice.


Mountain Bike Soup
Page 8
(Makes 4-5 servings)
Prep Time: 10 minutes
Cook Time: 2-6 hours
Ideal slow cooker size: 2 or 3 qt.

12 oz. can chicken broth
12 oz. can V-8 juice, regular or spicy
&frac13 cup uncooked barley, rice, or broken spaghetti noodles
&frac133 cup chopped pepperoni ham, or bacon
15 oz. can cut green beans with liquid

  1. Dump it all in. Put on the lid. Turn it on Low.
  2. Go for a long ride on your bike, from 2-6 hours.

Tip: This soup seems to accept whatever vegetables you throw in: a little corn, okra, diced potatoes, shredded zucchini, whatever... I often add more liquid before serving if it seems to be getting more like stew and less like soup.



Parmesan Potato Wedges
Page 185
(Makes 6 servings)
Prep Time: 15 minutes
Cook Time: 4 hours
Ideal slow cooker size: 3 qt.

2 lbs. red potatoes, cut into ½ inch wedges or strips
¼ cup chopped onion
2 Tbsp. butter, cut into pieces
1½ tsp. dried oregano
¼ cup grated Parmesan cheese

  1. Layer potatoes, onion, butter, and oregano in slow cooker.
  2. Cover and cook on High 4 hours, or until potatoes are tender but not dry or mushy.
  3. Spoon into serving dish and sprinkle with cheese.


Convenient Slow-Cooker Lasagna
Page 157
(Makes 6-8 servings)
Prep Time: 30-45 minutes
Cook Time: 4 hours
Ideal slow cooker size: 6 qt.

1 lb. ground beef
29 oz. can tomato sauce
8 oz. pkg. lasagna noodles, uncooked
4 cups shredded mozzarella cheese
1½ cups cottage cheese

  1. Spray the interior of the cooker with non-stick cooking spray.
  2. Brown the ground beef in a large non-stick skillet. Drain off drippings.
  3. Stir in tomato sauce. Mix well.
  4. Spread one-fourth of the meat sauce on the bottom of the slow cooker.
  5. Arrange one-third of the uncooked noodles over the sauce. (I usually break them up so they fit better.)
  6. Combine the cheeses in a bowl. Spook one-third of the cheeses over the noodles.
  7. Repeat these layers twice.
  8. Top with remaining sauce.
  9. Cover and cook on Low 4 hours.


Blueberry Fancy
Page 236
(Makes 12 servings)
Prep Time: 10-15 minutes
Cook Time: 3-4 hours
Ideal slow cooker size: 5 qt.

1 loaf Italian bread, cubed, divided
1 pint blueberries, divided
8 oz. cream cheese, cubed, divided
6 eggs
1½ cups milk

  1. Place half the bread cubes in the slow cooker.
  2. Drop half the blueberries over top the bread.
  3. Sprinkle half the cream cheese cubes over the blue-berries.
  4. Repeat all 3 layers.
  5. In a mixing bowl, whisk together eggs and milk. Pour over all ingredients.
  6. Cover and cook on Low until the dish is custardy and set.
  7. Serve with maple syrup or blueberry sauce.
Variation: Add 1 tsp. vanilla to Step 5.

 

 

 

 

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