• cactustree on February 18, 2010

  Different and delicious slow cooker recipes!

Notes about Recipes in this book

• Venison stew with bacon and mushrooms

  • eve_kloepper on July 18, 2014

    made this with elk, fabulous. in my crazy cuisinart fastcooker it took only 4 hours on low.

• Mahogany glazed pork

  • baybritta on July 29, 2012

    great base for anything from pulled pork to carnitas.

  • Laurendmck on September 23, 2012

    p. 363

  • vikingcook on October 14, 2016

    Not much flavor considering the great ingredients. Won't make this again.

  • kbrooks on February 22, 2025

    Tasty. Made with spareribs.

• Tangy BBQ sauce

  • bigwerk on November 29, 2011

    This sauce was a tad too tangy for my liking. I think next time I will leave out the lemon juice. I needed up up the sugar to make this balance.

• Creamy oatmeal with dried fruit

  • Zosia on February 11, 2014

    Wonderful to wake up to on a cold winter's morning. 8 hours in an older model slow cooker produced a creamy consistency with the oats retaining their chewiness. Texture was restored in reheated leftovers with a little added milk. serves 4-6

• Creamy cornmeal porridge

  • bching on January 10, 2023

    Pasty, dense, and flavorless

  • silent_kaye on December 27, 2024

    Served with cream cheese and fresh blueberries. Very filling.

• Old-fashioned almond and coconut granola

  • AmyR on November 06, 2011

    I've burned this twice even though I followed directions and watched the granola closely. Could just be my cooker, but in the future I'll try shortening the time the granola is on "high" and maybe adding the wheat germ and other quick-toasting ingredients later.

• Maple oat granola with dried cranberries

  • BookishMa on December 24, 2011

    The instructions are pretty specific about high heat timing--and that's accurate. We burned/threw out our first batch. We followed the instructions to the letter for batch #2 and the end result was ok, not great. I prefer crunchy granola & this was a bit chewy. Also, you've still got to stir the pot every hour--so I think I'll keep to my oven recipe where I stir every 20 minutes, it's done in 60, and got a nice crunch at the end. We added almonds.

• Mary Moo's green split pea and barley soup

  • kbrooks on February 21, 2025

    This is delicious made as written, with and without the sausage.

• Kitchari

  • ccav on July 24, 2013

    This is one of my staple soup recipes. Always good in the winter months, a "feel better" food. I make a batch plain and it freezes well, reheats well. Great in a thermos for lunch.

• Old-fashioned black bean soup

  • kbrooks on February 21, 2025

    I tinkered around with this and we liked the result. Used chicken broth, not water. Added 1 teaspoon ground cumin, some chopped fresh oregano, a pinch cayenne, 1/2 a red bell pepper, chopped. Stirred in a teaspoon each of brown sugar and lemon juice before serving. Garnished with chopped Italian parsley.

• Tomato-black bean soup

  • kbrooks on February 21, 2025

    Quite good. More of a stew than a soup.

• U.S. Senate bean soup

  • adrienneyoung on January 07, 2014

    This is a good soup for a cold winter's day. Note though, it may take substantially longer than 8-10 hours for the magic to happen.

• White bean soup with bacon

  • kbrooks on February 21, 2025

    Very tasty. Added some chopped garlic and a splash of dry sherry.

• Minestrone

  • silent_kaye on January 21, 2025

    Made with about ten leaves of dinosaur/lacinato/Tuscan kale instead of Swiss chard. Enjoyable served with a small baguette from the local Vietnamese grocery.

• Potato-leek soup

  • kbrooks on February 21, 2025

    Not a winner. Bland and watery.

• Chicken-tortilla soup

  • sturlington on October 17, 2013

    Reduce the amount of chili powder. p84

• Extra-rich chicken broth

  • kbrooks on February 21, 2025

    Delicious stock.

• Slow-steamed artichokes

  • love2laf on February 03, 2010

    Did not taste the same to me as steamed artichokes, much more like boiled artichokes.

• Crock-roasted root vegetables

  • ccav on July 24, 2013

    Good way to cook root veggies when you don't want to turn on the oven. While you don't get the caramelized goodness that happens with oven-roasting, the veggies are gently steamed/roasted and it's a convenient way to get more veggies in your weekday meals without fuss, to have with dinner, cold as leftovers in a salad or pre-cooked to add into other dishes.

• Crock-roasted summer vegetables

  • ccav on July 01, 2013

    Very good and easy. This time I omitted the pepper and just used yellow squash, zucchini, green beans, basil, garlic and red onion for the veggies and herbs. Leftovers good cold with leftover farro or kamut, and ceci beans for a salad.

• Zuni stew

  • ccav on July 24, 2013

    This is so good and easy. Served over polenta, rice, or on its own with cornbread on the side. Even better using romano green beans, which hold up to the slow cooking really well. This is in regular rotation for me!

  • Nancith on September 13, 2023

    Surprisingly yummy--was a little afraid this would be overwhelmingly chili tasting, but the chili powder mellowed out and the flavor was very warm and rich. I had to sub mozzarella for the Monterey Jack, but it worked well. Easy to put together.

• Dried fruit and nut bread stuffing

  • kbrooks on February 25, 2025

    Delicious stuffing. Because I was cooking just for 2,I made a half recipe and baked it in the oven,covered, for 30 minutes at 375 F. Added a beaten egg to hold it together.

• Spanish brown rice with spicy sausage

  • alisonkc on April 03, 2014

    For my cooker at least, the cook time here is way too long, and I wish I had checked it at the four-hour mark. This turned into mush with a very stiff, porridge-like consistency that was not helped by the amount of starch the rice gave off. Very unappetizing.

• Lemon rice

  • kbrooks on February 21, 2025

    Good made with chicken broth.

• Slow cooker pot of beans

  • sturlington on October 19, 2014

    For slow-cooking dried beans to use in other recipes. Soak beans overnight before cooking. p186

• Frijoles charros

  • love2laf on February 25, 2010

    This recipe failed spectacularily for me, I had to move it to a pot on the stove to reduce the liquid, and by the time it was done 12 hours had passed! After all was said and done, the flavour was not terrific either, and I've ended up mixing it with Macaroni

• Cheater's refried beans

  • PennyG on April 28, 2013

    I am not sure why I thought these would be different, but no, they are not better than plain old canned refried beans. Certainly not worth the precious bacon fat I added!

• Boston baked beans

  • Aggie92 on March 28, 2017

    Delicious! I really love this recipe. I have made it in both the slow cooker and converted it to my pressure cooker. It is a bit soupy as written for the slow cooker so I cut the amount of water in half. For the pressure cooker (Instant Pot), soak beans overnight then put all the ingredients in the pot with 3 cups of water, use the Manual button and cook at high pressure for 35-40 minutes. Reduce the sauce using the saute button if desired.

• Maple pork and beans

  • Aggie92 on October 05, 2013

    This is my go to "baked beans" recipe. You can't really taste the maple, but it does add a complexity to the finished dish. The cayenne also gives these beans a tasty kick. The only change I make is to reduce the amount of salt pork to 4 ounces, which I do not soak. I just slice it thin and let it cook with the rest of the ingredients. No additional salt is then necessary.

• Caribbean jerked chicken

  • love2laf on February 14, 2010

    Love the spice mixture for the jerk paste, although I would like to try with a scotch bonnet pepper instead of 3 jalapenos. Did not love the slow cooker method, I definately prefer these barbecued, or oven baked.

• Julie's skillet cornbread

  • Lee on January 31, 2010

    Too bland and dry. Flavor of canola oil comes through. Good shape. Rises well.

• Apple butter

  • Aggie92 on September 23, 2014

    Visited my grandma last week and her neighbor came over with a huge bag of apples from her backyard tree. Decided to turn them into apple butter the easy way in the slow cooker. Recipe states to let the apples macerate in the sugar or use a cup of apple juice or cider for liquid. I just used water. Also cut the sugar in half to start with. I decided to add additional after cooking, if needed, but the butter was perfect with the 1 cup. I also find that spices tend to lose their flavor if cooked for long periods of time so I added them after the lid is removed for thickening. This is a great recipe and will definitely make this again.

• Red wine short ribs of beef

  • Aquila on April 05, 2011

    This was very good. I'll definitely make it again. I browned the meat and the onions first. Added a little extra brown sugar. I only used one large onion. I used the optional garlic cloves but couldn't tell if it made any difference. If you're feeling extra ambitious, you might want to de-fat and reduce the cooking liquid. But it's tough to wait when you're hungry and it smells so good!

• White chili

  • sookie on September 29, 2011

    Uses dried Great Northern beans.

  • sturlington on November 02, 2013

    Made this for a Halloween party. It got good reviews. I thought it was a little soupy, but I started with canned beans and I don't think I cut the amount of liquid enough to compensate. The flavor was good, not too spicy, lots of veggies and chunky pieces of chicken. P224

• Cranberry-ginger compote

  • BookishMa on December 10, 2011

    Index calls this Cranberry-Ginger Chutney (not compote)

• Soft tacos

  • sturlington on December 29, 2012

    Basic taco recipe based on the poached chicken, very similar to my standard recipe.

• Beans and sausage

  • sturlington on March 15, 2015

    You pretty much have to cook the sausage, onions and peppers ahead of time, so this is not a time-saving recipe. I would consider it more of a crowd pleaser to make for a buffet or family party.

  • kbrooks on February 28, 2025

    This is really easy to put together, especially if you use fully cooked sausage. I used turkey chorizo sausage and added a little liquid aminos. Full of flavor!

• Salsa Mexicana

  • sturlington on October 19, 2014

    This makes a cooked salsa similar to what is served in Mexican restaurants. P241

• Italian mushroom and eggplant sauce

  • sturlington on March 18, 2015

    I really don't like slow cooker recipes in which a lot of the cooking must be done before adding the ingredients to the slow cooker. It pretty much negates the value of the slow cooker.

  • kateiscoooking on March 07, 2024

    Acidic, thin, blah. Tossed the rest of the sauce.

• Basic poached chicken breasts

  • sturlington on December 31, 2014

    A useful recipe. Chicken can be shredded for tacos or sandwiches or frozen for later. Use water as the liquid and reuse in soups.

• "Quick" teriyaki chicken

  • sturlington on March 03, 2015

    There is an error in the ingredients list. This recipe calls for bone in chicken thighs, not breasts.

  • Misa925 on August 25, 2025

    RE the previous note - The recipe in edition 15 of the cookbook says "4 boneless, skinless chicken breast halves, or 6 boneless, skinless chicken thighs" (yes, both boneless)... so maybe it differs in newer/older editions. Other ingredients the same.

• Beef in Guinness

  • Reginavsmith on November 08, 2013

    This is a nice slow cooker stew. The Guinness and the orange flavour from the orange peel compliment each other nicely. The sauce needs to be thickened at the end because it is very brothy and thin. All and all, a manly stew for a cold day.

• Slow cooker lemon chicken with potatoes and mushrooms

  • Nancith on August 30, 2014

    This recipe has no mushrooms on the ingredients list, or even mentioned in the recipe.

• Country ribs with onions, apples, and sauerkraut

  • Nancith on August 13, 2015

    The meat eaters in my family loved this one. The pork was super tender. I used double the amount of beef broth & no wine, since none was on hand. Served it with Kluski noodles.

• Moroccan chicken thighs with chickpeas and cumin

  • Nerples on August 01, 2020

    Good basic recipe but bland as-is. Added advieh blend which made it much tastier. Next time, will put it in at the beginning and "bloom" it in the pot. The raisins cooked so long that they turned into flavorless mush. Had to add more of them in towards the end to get the bits of sweet contrast that I had hoped for. Didn't have peppers and don't like them anyway, so no peppers. Added some sea salt. Served over jasmine rice because that's what I had. Was very good after all the doctoring.

• Lentil chili

  • curryup on May 24, 2020

    This recipe resulted in undercooked lentils. I would use the stovetop version next time

  • silent_kaye on December 27, 2024

    We have enjoyed this dish served with (1) brown rice, (2) mashed potatoes, and (3) baked sweet potatoes and diced avocado.

• Chicken cacciatore

  • kbrooks on February 22, 2025

    Made with 8 thighs. Increased wine to 1/4 cup and omitted the water.

• Meatballs in tomato-wine sauce

  • kbrooks on February 22, 2025

    Delicious sauce; made as written with diced tomatoes. Made the meatballs with a mix of equal parts ground beef, ground pork and ground turkey for lighter meatballs.

• Easy cheesy ravioli casserole

  • kbrooks on May 08, 2026

    This is a keeper.

• Chicken sour cream enchilada casserole

  • kbrooks on February 22, 2025

    Tasty casserole. Used half pepper jack cheese and half Monterey Jack for a spicier dish. I recommend waiting until the last hour on low before adding the sour cream to prevent it curdling.

• Old-fashioned "one-pot" bean dinner

  • kbrooks on February 21, 2025

    Very filling comfort food. Serve with a side salad.

• Vegetarian black bean chili

  • kbrooks on May 08, 2026

    Used both dried oregano and dried marjoram. We like this a lot.

• Soulfully good pork spareribs with pineapple and ginger

  • kbrooks on February 22, 2025

    Baby back ribs cooked up in 6 hours.

• Corned beef with molasses-bourbon glaze

  • kbrooks on March 18, 2025

    This couldn't be easier. The corned beef turned out tender and juicy. The glaze was delicious.

• Tapioca pudding

  • silent_kaye on January 16, 2025

    I preferred this served cold rather than warm. The initial cooking before adding the egg) took closer to 2 hours in my slow cooker than the estimated 1.5 hours, but the description of what to expect allowed me to make this determination. I used a whisk to break up any clumps of tapioca.