Cooking Light Slow-Cooker Tonight!: 140 Delicious Weeknight Recipes That Practically Cook Themselves by Editors of Cooking Light

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    • Categories: Beverages / drinks (no-alcohol); Entertaining & parties; Fall / autumn; Low fat; Low salt
    • Ingredients: whole cloves; allspice berries; cinnamon sticks; apple cider (alcohol-free); apple jelly
  • Ginger-lemon hot toddies
    • Categories: Cocktails / drinks (with alcohol); Entertaining & parties; Fall / autumn; Winter; Low fat; Low salt
    • Ingredients: lemons; honey; crystallized ginger; fresh ginger; golden rum; brandy
  • Spiced caramel cider
    • Categories: Beverages / drinks (no-alcohol); Entertaining & parties; Fall / autumn; Winter; Low fat; Low salt
    • Ingredients: whipping cream; allspice berries; whole cloves; cinnamon sticks; apple cider (alcohol-free); oranges; lemons
  • Mocha hot chocolate
    • Categories: Beverages / drinks (no-alcohol); Fall / autumn; Winter; Low fat
    • Ingredients: chocolate ice cream; milk; instant espresso crystals
  • Berry-lemonade tea
    • Categories: Beverages / drinks (no-alcohol); Fall / autumn; Winter; Low fat; Low salt
    • Ingredients: tea bags of your choice; lemonade; honey; mixed frozen berries; lemons
  • Cheesy-spinach crab dip
    • Categories: Dips, spreads & salsas; Appetizers / starters; Entertaining & parties; Low fat
    • Ingredients: lump crabmeat; cheddar cheese; Parmesan cheese; onions; sherry vinegar; frozen spinach; cream cheese; sour cream
  • Roasted garlic white bean dip
    • Categories: Dips, spreads & salsas; Appetizers / starters; Entertaining & parties; Low fat
    • Ingredients: garlic; ricotta cheese; Parmesan cheese; rosemary; Kalamata olives; canned cannellini beans
  • Blue cheese and artichoke dip
    • Categories: Dips, spreads & salsas; Appetizers / starters; Entertaining & parties; Low fat
    • Ingredients: onions; red peppers; blue cheese; artichoke hearts; cream cheese; sour cream
  • Gruyère bacon dip
    • Categories: Dips, spreads & salsas; Appetizers / starters; Entertaining & parties
    • Ingredients: cream cheese; Gruyère cheese; canola mayonnaise; Worcestershire sauce; dry mustard; green onions; bacon
  • Buffalo style drummettes with blue cheese dip
    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking for a crowd
    • Ingredients: chicken wings; hot sauce; apple cider vinegar; Worcestershire sauce; cream cheese; sour cream; canola mayonnaise; blue cheese
  • Lamb meatballs
    • Categories: Appetizers / starters; Cooking for a crowd; Entertaining & parties; Greek; Low fat
    • Ingredients: currants; mint; ground lamb; ground turkey; breadcrumbs; spicy red pepper pasta sauce; ground cumin; ground allspice; ground cinnamon; dried red pepper flakes
  • Salsa cheesecake
    • Categories: Cheesecakes; Dips, spreads & salsas; Appetizers / starters; Cooking for a crowd; Entertaining & parties; Low fat
    • Ingredients: breadcrumbs; cream cheese; salsa; canned green chiles; Mexican cheese blend; cilantro; tomatoes; green onions; yellow peppers; chili powder; ground cumin; onion and chive cream cheese
  • Moroccan meatballs in spicy tomato sauce
    • Categories: Sauces, general; Main course; Cooking ahead; Moroccan; Low carb
    • Ingredients: breadcrumbs; currants; onions; ground beef; tomato paste; fennel seeds; oranges; canned tomatoes; couscous; parsley; ground cumin; dried oregano; ground cinnamon
  • Beef Burgundy with egg noodles
    • Categories: Stews & one-pot meals; Main course; Entertaining & parties
    • Ingredients: beef stew meat; carrots; pearl onions; mushrooms; beef broth; tomato paste; egg noodles; thyme
    • Categories: Sandwiches & burgers; Suppers; Cooking ahead; Low fat
    • Ingredients: beef rump roast; beef broth; green peppers; Italian rolls; giardiniera relish; Italian seasoning; dried red pepper flakes
  • Beef Stroganoff
    • Categories: Main course; Cooking ahead
    • Ingredients: beef top round steaks; onions; parsley; dried dill; mushrooms; sour cream; egg noodles
  • Curried beef short ribs
    • Categories: Main course; Cooking ahead; Entertaining & parties; Indian
    • Ingredients: beef short ribs; shallots; fresh ginger; red curry paste; coconut milk; fish sauce; limes; basmati rice
    • Categories: Main course; Cooking ahead; Low carb; Low fat
    • Ingredients: beef brisket; onions; parsnips; light beer; bay leaves
  • Company pot roast
    • Categories: Main course; Cooking ahead; Entertaining & parties; Low fat
    • Ingredients: beef chuck roast; soy sauce; sun-dried tomato paste; onions; carrots; red potatoes; rosemary; dried morel mushrooms
    • Categories: Stews & one-pot meals; Main course; Cooking ahead; Cooking for a crowd
    • Ingredients: beef chuck roast; turnip greens; parsnips; potatoes; cipollini onions; tomato paste; beef broth; thyme; parsley; black peppercorns
    • Categories: Pasta, doughs & sauces; Main course; Cooking ahead; Italian
    • Ingredients: onions; carrots; garlic; Kalamata olives; tomato paste; canned crushed tomatoes; tomato sauce; Mafaldine pasta; basil; Parmesan cheese; hot Italian sausages; ground beef sirloin; dried red pepper flakes; dried oregano
    • Categories: Stews & one-pot meals; Main course; Cooking ahead; Brazilian
    • Ingredients: black beans; bacon; Boston butt; beef short ribs; onions; chicken broth; smoked ham hocks; oranges
  • Bolognese
    • Categories: Sauces for meat; Sauces, general; Main course; Cooking ahead; Italian; Low carb; Low fat
    • Ingredients: onions; celery; carrots; garlic; ground pork; ground veal; canned crushed tomatoes; parsley; tomato paste; dried thyme; dried oregano; ground cinnamon; bay leaves
  • Thai red curry beef
    • Categories: Curry; Main course; Cooking ahead; Thai; Low fat
    • Ingredients: beef stew meat; red curry paste; fish sauce; limes; coconut milk; jalapeño chiles; jasmine rice; basil; baby spinach
  • Sauerbraten
    • Categories: Main course; Cooking ahead; German; Low fat
    • Ingredients: black peppercorns; whole cloves; bay leaves; beef rump roast; gingersnaps; parsley

Notes about this book

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Notes about Recipes in this book

  • Easy Brunswick stew

    • Aggie92 on September 04, 2016

      I will freely admit that I am no expert on Brunswick stew, but I do know that it should have a tangy edge to it. With that said, I found this somewhat bland. I made a few changes to make this more dehydrator friendly (making backpacking meals for our upcoming trip to the Grand Canyon). I used 1.25 lbs of ground chicken and omitted the smoked pork since I am unsure how well the pork would dehydrate. But those changes still did not account for the bland base. 1 cup of barbecue sauce is not enough to give this stew a good, tangy taste. So I added 3 tablespoons Worcestershire sauce, 1 tablespoon yellow mustard, 1 tsp garlic powder, 1 tablespoon Cholula hot sauce, and 1 teaspoon hickory liquid smoke (to make some of the smoky flavor missed out on by leaving out the smoked pork). With those changes this is now a tasty, hearty dish which will warm our bellies and provide lots of veggies after a long day on the trail.

  • Sesame-ginger chicken

    • Christine on March 18, 2016

      I really loved it dish, but it was a little too gingery for my husband. I don't often have fresh ginger on hand, so will usually substitute ground ginger. This time, I substituted fresh ginger paste which I thought tasted fantastic. Otherwise made as directed, minus the sesame seeds and green onions at the end.

    • mharriman on March 26, 2019

      Delicious. I made the dish as directed, but added more freshly minced garlic and ginger, and it was wonderful. My husband and I loved it. This was one of those rare recipes that looks exactly like the depicted photo of it! This is easy prep and cook, especially if you’re home in mid afternoon to start the crock pot. The aroma was very motivating as I completed a Spring cleaning project. We’re looking forward to the leftovers tomorrow.

  • Barley, black bean, and corn burritos

    • Christine on March 18, 2016

      A healthy, tasty dish. I served in as-is in bowls instead of in tortillas.

    • mharriman on January 27, 2018

      As Christine noted, a healthy, tasty dish. It was very, very easy to prep. Mine was finished three hours before serving time and sat at SC warm for three hours- still very moist without being sloppy. I used whole wheat tortillas, and they were just as tasty to me as flour ones. I also served the red leaf lettuce greens as a full salad ( with avocado, tomatoes, and celery) rather than just alone next to the burrito. This would make a great company meal for vegetarian diners.

  • Three bean vegetarian chili

    • mharriman on May 20, 2020

      With the Worcester sauce, this recipe isn’t totally vegetarian. That wasn’t an issue for us (not vegans) but it might be for a strict vegan. ThIs chili lives up to its description as a mild one. Because it’s mostly beans, it has a different taste and texture feel than traditional chilis with meat. It grew on me the longer I ate it. The noticeable but small amounts of chili, cumin, and jalapeño made it enjoyable for us since we don’t like a lot of hot Spices in our cooking. For me, the sour cream topping is a must to make this chili delicious. This is one of those recipes you can fiddle with to make it as hot or mild as you prefer. Very easy to prepare- it’s mostly opening cans, draining the juices out, and putting in the crockpot. Worth repeating.

  • Butternut squash parsnip soup

    • mharriman on January 31, 2018

      Very satisfying. It took me 30 minutes to thaw the frozen packages of butternut squash, which felt like a lot of prep time. I cooked the soup two hours on high and two hours on low before puréeing it (instead of six hours on low). It turned out great. The cumin and paprika really help this dish. A good cold weather winter dinner soup. Update:1/26/22- thawed two packages of 16 ounce frozen butternut squash ahead of time and substituted russet and sweet potatoes for the parsnips. Used half and half instead of whipping cream. Very tasty and satisfying on a cold winter night. To do- Repeat soup this way ( remember T doesn’t like parsnips!)

  • Beef brisket with beer

    • mharriman on November 06, 2017

      I followed the directions and the three pound brisket, beer “sauce,” onions and vegetables were perfectly cooked at 8 hours on low. I browned the meat and sautéed the veggies on the stove rather than in my slow cooker, so there was a bit of morning clean up. I probably could have cooked this for 7 hours and it would have been just as good. Other than the too-soft vegetables, the leftovers (microwaved) the second night were just as flavorful. Served with mashed potatoes, as suggested, both nights. A nice comfort meal.

  • Plum pork tenderloin

    • mharriman on January 09, 2020

      The sauce for this slow cooker recipe is lovely. In addition to the plum sauce, I used quite a few coarsely chopped dried plums (prunes) instead of fresh plums since plums aren’t in season or available (imported) in January where I live. The dried plums with the liquid produced a nice fruity flavor but not overly sweet. Unfortunately, the four hour cooking time produced overdone pork tenderloins. We like ours with a hint of pink in the center. These were dry and falling away from each other, enough to shred them. On the second night, the sauce saved the heated-up, already dry pork. If there’s a next time, I’ll set the slow cooker for two and a half hours and check the internal temperature at that point. Or I may make the sauce in the slow cooker, roast the pork tenderloins in the oven, and add them to the sauce on the warm setting near serving time. Served these with steamed broccoli and white rice. Went well with a dry Riesling wine.

  • Chicken and shrimp jambalaya

    • mharriman on November 21, 2022

      As with most other recipes I've tried from this cookbook, the cooking time in my slow cooker took less time than prescribed. My jambalaya was ready to eat in three hours cooked on low. I boiled my shrimp rather than put it in the SC at the final cooking stage. I would make this again but with some tweaks: the liquid would benefit from tomato paste; it's quite watery without much substance. I will also add some additional paprika and cajun seasoning. The flavor was mostly one note with the hot sauce overtaking the small amount of herbs. This is a healthy jambalaya and just okay tasting as mapped out. Update: I added an 8 ounce can of tomato paste and another 1/2 teaspoon of Cajun seasoning the second night. The flavor and texture were much improved and even better night three. This is a recipe that's better if made a day ahead.

  • Lamb tagine

    • mharriman on August 26, 2022

      Delicious. The spices in the sauce make the dish. This was an easy dish to prepare. Because past recipes in this cookbook took way less time than stated, I reduced cook time to four hours (I cut into meat piece to test doneness- it was), and changed temperature to Warm until 30 minutes before serving time. Then I added the prunes and honey and turned temperature back to Low for 30 minutes. Served with Sprinkled Roasted slivered almonds on top and couscous on bottom as directed. Served with a Bordeaux rose ( perfect) but I think a more full bodied red would be good with it in Winter.

  • Sweet and sour chicken

    • mharriman on October 17, 2019

      Very tasty. The ingredients were easy to prep for the slow cooker. I set my timer at 5 hours 30 minutes on low and everything was ready at that point. The cornstarch helps thicken the juices and condiments to the just right density for the sauce. Served over steamed white rice as suggested. A nice comfort meal that’s not too heavy. Changes: I used fresh pineapple chunks and added canned pineapple juice instead of using canned pineapple chunks and juice.

  • Chinese pork tenderloin with garlic sauced noodles

    • mharriman on October 13, 2018

      Good! Recipe makes way more than needed for the two of us eating it but worked well (boiled noodles separately each night) second night, too. The peanut and cilantro topping, as well as fresh lime squeeze, make the dish come alive.

  • Beef Stroganoff

    • mharriman on November 07, 2019

      Easy to prepare for the slow cooker and the results were good. My husband isn’t a big stroganoff fan so I rarely make it, but he liked this one. I used all of the ingredients and followed the cooking instructions; the beef was tender and flavor-filled at the end of 8 hours (including one hour on high). I purposely sliced the mushrooms in a thick cut; they added substantial flavor. If I were to make this again, I’d add even more thickly sliced mushrooms because those were especially tasty in the sour cream laced sauce. Served over egg noodles with a green lettuce salad side dish. Cotes du Rhône wine paired well with this.

  • Braised pork loin with Port and dried plums

    • Barb_N on September 17, 2014

      I have made this more times than I can count- it does take time in the oven but it is a fail-safe delicious recipe. The pork loin is seasoned with a dry rub of sage and mustard then braised with aromatics, prunes and port. My recipe has these exact ingredients but is for the oven not slow-cooker. A long-time favorite.

  • Pork and slaw sandwiches

    • on June 18, 2022

      Used pork shoulder instead of pork loin. It was fork tender after 6 hours on low. The pork was moist and tasted great as a sandwich. It was an easy recipe to make and I will definitely make it again if I don't want to be bothered smoking the pork outside.

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  • ISBN 10 0848736575
  • ISBN 13 9780848736576
  • Published Sep 25 2012
  • Format Paperback
  • Page Count 276
  • Language English
  • Countries United States

Publishers Text

For delicious make-ahead meals, nothing beats a crock-pot. Cooking Light® Slow Cooker Tonight! is your perfect source for recipes that transform simple ingredients into filling, flavorful dishes. Inside you'll find: