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Not Your Mother's Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann

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Notes about this book

  • 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.

  • 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

  • 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.

  • 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.

  • 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.

  • Chicken-tortilla soup

    • sturlington on October 17, 2013

      Reduce the amount of chili powder. p84

  • 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!

  • 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.

  • 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.

  • 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.

  • White chili

    • 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

    • sookie on September 29, 2011

      Uses dried Great Northern beans.

  • Julie's skillet cornbread

    • Lee on January 31, 2010

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

  • 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.

  • 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.

  • 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.

  • Soft tacos

    • sturlington on December 29, 2012

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

  • 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.

  • 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.

  • 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.

  • 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!

  • 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.

  • Cranberry-ginger compote

    • BookishMa on December 10, 2011

      Index calls this Cranberry-Ginger Chutney (not compote)

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  • ISBN 10 1558322442
  • ISBN 13 9781558322448
  • Linked ISBNs
  • Published Feb 01 2005
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Harvard Common Press

Publishers Text

Amazingly, 80 percent of American households own a slow cooker. For more than 30 years, its unbeatable convenience and practicality has made it a staple of families, enabling anyone to return to a home-cooked meal at the end of a hectic day. Many slow cooker recipes, however, have relied on less-than-healthy convenience products.

Now, Beth Hensperger and Julie Kaufman's Not Your Mother's Slow Cooker takes a completely fresh look at cooking with this popular appliance. This comprehensive collection of 350 recipes combines the ease of slow cooking with the fresh, wholesome ingredients and exciting flavors of today's kitchens.


Beth Hensperger is the author of 14 previous cookbooks, including he James Beard Award Winner The Bread Bible. She currently writes for the San Jose Mercury News.


Julie Kaufman is the deputy editor of the San Jose Mercury News and is co-author, with Beth Hensperger, of The Ultimate Rice Cooker Cookbooks.



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