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The Great American Slow Cooker Book: 500 Easy Recipes for Every Day and Every Size of Machine by Bruce Weinstein and Mark Scarbrough

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Notes about this book

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Notes about Recipes in this book

  • Rum-glazed baby back ribs

    • TrishaCP on March 09, 2019

      These came out quite well, although I wasn’t a fan of the sauce. (Too rum forward.) Maybe I mangled the rib placement, but this isn’t a dump it and leave it recipe if you want your ribs cooked evenly.

  • Oat, barley, and apple porridge

    • Astrid5555 on February 14, 2014

      Quite bland right out of the slow cooker, however really delicious after adding desiccated coconut, pecans and ground cinnamon. Smallest quantity-recipe yields 5 days of breakfast. Reheats well.

  • Quinoa vanilla bean porridge

    • Astrid5555 on March 04, 2014

      Disappointing! I so very much wanted this recipe to work, since I love everything with quinoa. However, this one was really bland and mushy like all the other breakfast porridge recipes. Not sure whether I will attempt another slowcooker breakfast recipe.

  • Buckwheat porridge with figs and dates

    • Astrid5555 on February 20, 2014

      Again, quite bland and very mushy right out of the slow cooker. I prefer my buckwheat with some bite. However, adding desiccated coconut, pecans and some almond milk transformed this into a nice breakfast for a cold winter day. Reheats well.

  • Chicken thighs with celery root and sour cream

    • Astrid5555 on November 02, 2014

      Disappointing! This recipe required a lot of prework before adding everything to the slow cooker. The liquid consisted only of wine and mustard which made for a very alcocholic tasting and overwhelming sauce. On top, after 6 hours in the slow cooker the celeriac and carrots were still crunchy. The meat was ok, but noth worth the effort.

  • Salmon with tomatoes and black olives

    • Astrid5555 on February 23, 2014

      Very little hands-on time with a great result. The tomatoes and olives make for a delicious sauce/topping. Served over Kamut couscous.

  • Chocolate cinnamon bread pudding

    • trudys_person on January 23, 2015

      Pretty good recipe - lends itself to variations as far as the bread used. I used a cranberry-raisin bread, and didn't bother to toast it (first step in the recipe). I found it annoying that the recipe specifies 1-inch cubes of bread in the ingredient list, then says in the notes that "smaller" cubes are better. Also, as in many of these slow cooker dessert recipes, I wonder what is the point of using the slow cooker. The small version of recipe cooks for 1 1/2 hours, and it would probably take less time in the oven - and it would get a nice crispy top crust in the oven.

  • Broccoli cheddar soup

    • vikingcook on February 19, 2017

      Delicious! Not really thick but still hearty. I would turn the heat up to high after adding the cheese to make sure it melts.

  • Shredded balsamic barbecued turkey

    • swegener on January 30, 2015

      This was delicious--I loved the sauce and the turkey was very good. I used a bone in hotel breast and it cooked a lot faster than the recipe indicated--which means if you use the blsl breast from the recipe it will probably cook even faster. Check at least half way through the cook time.

  • Fresh tomato soup

    • Newfiegirl on September 18, 2017

      This recipe tastes more like pizza sauce than tomato soup. Too much basil.

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  • ISBN 10 038534466X
  • ISBN 13 9780385344661
  • Linked ISBNs
  • Published Jan 07 2014
  • Format Paperback
  • Page Count 512
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Clarkson Potter

Publishers Text

The ultimate in slow-cooker books--with 500 recipes, each adapted for three sizes of appliance. From breakfast to soups, mains to grains, vegetables to desserts, this guide is the only book you'll ever need to master your slow cooker or crockpot.

Millions of people are turning to slow cookers for their weeknight meals yet often can't find recipes that match their exact machine. Adapting recipes meant for a different-size cooker doesn't work--getting the right level of spice in your Vietnamese soup or keeping pulled pork tender requires having ingredients in the right proportion. But now, Bruce Weinstein and Mark Scarbrough have decoded slow cookers, and each of their recipes includes ingredient proportions for 2-3 quart, 4-5 quart, and 6-8 quart machines, guaranteeing a perfect fit no matter what machine you own. Each recipe is labeled for its level of difficulty and nutritional value, and they cover every kind of dish imaginable: delicious breakfast oatmeals, slow-braised meats, succulent vegetables, sweet jams and savory sauces, decadent desserts. This is the slow cooker book to end them all.



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