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Slow Cooker Revolution: One Test Kitchen, 30 Slow Cookers, 200 Amazing Recipes by America's Test Kitchen Editors

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Notes about this book

  • kath on March 04, 2013

    I really like the Chicken Broth recipe. It's so simple. I freeze it in in zip-loc bags, 1 3/4 cups in each bag - about the same amount as a can of chicken broth.

  • kiwimary on October 29, 2012

    I've made several of the chicken stews and braises, and some beef stews and they have been really good. The vegetarian stews have not been so good. Unfortunately I quite often find this with Test Kitchen recipes.

  • sck on December 11, 2011

    The chills were terrific but everything else has been terrible.

Notes about Recipes in this book

  • Tortilla soup

    • anya_sf on November 26, 2017

      I added a few small zucchinis, diced, along with the onions. i also added some frozen corn right at the end. Delicious soup. Easy to make, although it does require a little bit of prep work on the stove.

  • Turkey and wild rice soup

    • ixoye2u on June 09, 2017

      Worth repeating - very flavorful and easy to make

    • Cheri on November 20, 2011

      This was very good and easy. Using the microwave to soften the veggies worked well. Turkey thighs held up nicely. Added chopped parsnip, used wild rice blend.

    • jenmacgregor18 on March 10, 2015

      a keeper. soup freezes well without the rice.

  • Portuguese-style potato and kale soup

    • ixoye2u on July 31, 2017

      This is a staple during the cold months

  • Garden minestrone

    • Aggie92 on December 08, 2017

      I'm not sure how fair it is for me to rate this recipe based on ingredients since I used it more as a clean-out-the-veggie-bin guideline. The technique is solid and produces a mighty fine soup. For extra flavor throw a Parmesan rind into the slow cooker and add some canned diced tomatoes. My other changes were to add a red bell pepper, a couple of stalks of celery, skipped the zucchini, and I used kale instead of Swiss chard.

  • Split pea soup

    • zorra on April 15, 2014

      Since some familiar stove-top dishes disappoint when done in a slow cooker, decided to follow this recipe, & so glad I did. Substituted a less-salty smoked turkey wing for the ham hock. Good flavor & it makes a reasonable amount rather than a huge pot.

    • eve_kloepper on April 22, 2013

      add 1 tsp. dried marjoram. I used ham bone from Smithfield ham. Fantastic.

    • ixoye2u on March 22, 2017

      Very tasty and easy prep. Used 2 packets of Goya Ham Flavored Concentrate seasoning instead of the ham hock.

  • Spicy Thai-style chicken stew

    • Delys77 on May 29, 2016

      Much like the other reviewer I thought this recipe needed more flavour. I doubled the fish sauce, lime juice, and tripled the curry paste and it was quite good after that. I cooked on low for 4 hours and 45 minutes and that was just right for our cooker. Also went with Snap peas which I microwaved for about about 12 minutes. Would definitely repeat as once it is jazzed up it is quite good.

    • Aggie92 on April 28, 2016

      It was too late in the day to use the slow cooker so I made this stove-top. Since I didn't use the slow cooker, I omitted the tapioca. The only substitutions I made were chicken breasts for thighs and broccoli for snow peas. Most ATK recipes are afraid to offend anyone with too much flavor and spice and this was no different. After the stew has cooked I tasted it for final seasoning and is was rather bland. So I doubled the brown sugar, fish sauce, and green curry paste. This produced a much better tasting stew, although it still wasn't very spicy. Served with Thai basil, sambal olek, and jasmine rice.

  • Hearty beef stew

    • TrishaCP on December 05, 2012

      Pretty flavorful. Did involve some prep work to sautée down the onions and garlic, but I loved not having to brown the beef. The foil packet to protect the potatoes and carrots from disintegrating into the stew worked perfectly.

    • hughb on November 24, 2014

      Good, basic stew. Followed recipe exactly and it came out very nicely.

  • Beef Burgundy

    • ixoye2u on May 30, 2017

      Rich and delicious - more prep at beginning and end than the usual recipes here. Good recipe for special occasion over the weekend.

  • Beef goulash

    • kiwimary on November 04, 2012

      I've made this a couple of times. Both times I reduced the amount of soya sauce and paprika by about half and it was excellent.

    • Delys77 on March 14, 2016

      The sauce for this stew is excellent. I thought the balance of flavours was great, but I would suggest brisket or short ribs as the beef was a bit dry by the end of the long cooking. Mind you, I did use pre cut stew meat so I am not sure if it actually came from a chuck roast.

    • lkgrover on April 05, 2015

      I substituted pearl tapioca for the minute tapioca. It turned out well; a very thick sauce. And it smelled amazing all afternoon (probably because of the caraway seeds), and tasted good.

    • mamacrumbcake on September 17, 2017

      It is so nice to have a slow cooker meal turn out as if it had been gently simmered on the stove! This was excellent: the beef was tender, the sauce was full-bodied and flavorful. I used the amounts specified in the recipe. Soy sauce may be an unusual ingredient here, but it gives an umami boost without leaving a suggestion of an Asian flavor in this dish. I cooked it on high for 5.5 hours.

  • Fancy pork stew with fennel and prunes

    • Delys77 on March 22, 2016

      Not a bad idea and smelled delicious while it was cooking but I think the result is far too sweet. The fennel, prunes, and brandy all add a note of sweetness that when taken to gather is a bit overwhelming. I might consider cutting the prunes entirely.

  • Brazilian black bean and pork stew

    • ixoye2u on June 20, 2017

      Very tasty. However, this recipe makes a LOT of food. I might consider cutting it down in half next time.

  • Italian vegetable stew

    • ccav on December 24, 2011

      Best vegetable soup I've made in the slow cooker! For leftover soup, add mini meatballs, or cooked chicken for variations.

  • Balsamic-braised chicken with Swiss chard

    • aeader on November 26, 2014

      Delicious and easy. Used boneless skinless thighs and a bit of anchovy paste instead of the canned anchovies. Served over mashed potatoes. I actually made it in a cast iron dutch oven in the oven - took 1 hour at 350 degrees.

    • purpleshiny on May 28, 2013

      Really good and really easy. Goes very, very well with the polenta. I skipped skimming the fat at the end (totally forgot) but didn't find it greasy at all.

  • Italian-style pot roast

    • ccav on December 24, 2011

      good, would make again but add more oregano and garlic

  • Braised brisket and onions

    • bernalgirl on January 12, 2012

      Came out fall-apart tender after 9 hours on low. Delicious! Added an extra 1/2 cup liquid because it was going to be left unattended, it came out with the right amount of sauce.

    • Kojak on December 05, 2016

      This was a really good slow cooker recipe that can cook on low all day. Served with mashed potatoes. Would make again.

  • Swiss steaks with onions and mushrooms

    • Kojak on December 05, 2016

      Would make again. Don't be scared by the amount of onions.

  • Aloha pork chops

    • Paojava on June 25, 2012

      This was ok...got a bit dry.

    • eselque on July 09, 2011

      Very good--great level of spice/heat.

  • Pork chops with dried fruit compote

    • Christine on June 18, 2015

      Made mostly as directed, but skipped the parsley and used 4 boneless pork chops. Fit well in my 3.5 quart slow cooker. They were moist and tender and the compote perfectly complements the pork. A new favorite recipe that is extremely easy to make -- it's one of those recipes where there is no extra prep work other than chopping two ingredients and combining everything in the slow cooker before walking away -- my favorite kind of slow cooker recipe!

  • Sweet and cakey cornbread

    • eselque on September 25, 2011

      Made with Bob's Red Mill polenta--a little crunchier, but very good. Also, subbed baking soda/cream of tartar for baking powder and used thawed frozen buttermilk, and it was fine.

  • Moroccan beef chili with chickpeas and raisins

    • eselque on October 09, 2011

      Delicious! Out of tomato paste, but it didn't seem to suffer. The couscous was a great complement.

    • nikkichic on August 21, 2011

      Wonderful! A definite 'keeper'. Took me about an hour from entering the kitchen to putting it all in the crock pot and washing up the prep mess, though.

  • Tequila and lime turkey chili

    • Aggie92 on April 17, 2016

      This is a good chili, but the tequila and lime flavors do not come through unless you add them right before serving. Reheating the leftovers the next day killed those flavors. So have plenty of limes and cheap tequila on hand. Omitted the honey (I know it is only a tablespoon, but come on, honey in chili?!?!). Also omitted the bread and milk mixture. My ground turkey was perfectly moist after 4 hours in the slow cooker. The chili needed a little more flavor after cooking, so I added some extra ground cumin (2 heaping teaspoons) to tamp down the tomato flavor of the chili. Overall a good recipe.

  • White chicken chili

    • hughb on November 24, 2014

      Very tasty and not difficult. The hominy is a brilliant idea - it infused the stew with a deep corn flavor.

  • Mole chicken chili

    • TrishaCP on June 30, 2013

      This isn't a mole- it is a chicken chili with the flavors of mole. Not as good as real mole, but a delicious make-ahead option nonetheless. I sautéed my aromatics rather than microwaving them, used my own judgment on chipotles (less), and didn't bother with shredding the chicken. (I used an extra pound of chicken, and I still had tons of sauce.) I served with cornbread, but the suggested rice side is really a must because the flavors are very rich.

    • cedarmakesthings on September 12, 2014

      This was very good, and nice and simple. I served it over rice with mashed sweet potato on the side, which I mixed all together and made it even better!

  • Beginner's pulled pork

    • ixoye2u on July 26, 2017

      Easy prep with very good flavoring. I may try a different bbq sauce next time. Serves a lot.

    • eve_kloepper on February 06, 2012

      perfect and super easy. and yes, the Bull's Eye BBQ sauce is quite good.

  • Easy barbecued ribs

    • Sandy.Toes on October 20, 2017

      About as easy as can be. The rub has surprisingly good flavor for having so few ingredients. I like the meat to almost fall off the bone, with no gnawing on bones required. After 6 hours, the ribs were still pretty firm, at 7 hours the meat was coming off the bone, which made transferring them to a baking sheet challenging. Flavor after broiling was good, but the sauce was one-note (used ATK's No-Cook Pantry Barbecue Sauce). The ribs were too dry, clearly overcooked. 6 hours is about right. There's no need for 3 cups sauce with these, better to save at least half and use it at the end (I used about 2 cups in the slow cooker). There was so much liquid, it took almost 30 minutes to reduce. Will make them again using my homemade BBQ sauce, and paint some on before cooking, perhaps leaving half the ribs with only the rubs, just to see how that works. This is an easy way to cook ribs that invites tweaking to personal taste.

  • Weeknight meat sauce

    • jenmacgregor18 on October 05, 2014

      I cooked it at the low setting for the least amount of time. the meat was chalky & dried out. I threw out the whole batch. maybe the meat was too lean?

  • Spicy sausage ragu with red peppers

    • aeader on November 02, 2014

      This was a great sauce - very flavorful and nicely spicy. I cooked on high for 5 hours and took the lid off the last 30 min to let it thicken up. The prep was quick and easy. It made the house smell delicious while it was cooking. I cut the recipe in half since I have a small slow cooker, and there were only 2 of us. I actually forgot to add the red peppers at the end. Served with rotini pasta and salad. I used homemade tomato sauce and skimmed the fat before serving.

  • Italian Sunday gravy

    • mamacrumbcake on December 29, 2015

      This was good, but not to die for. Since there are other sauces my family likes a lot more we probably won't be making this again.

    • thewheatons on November 04, 2015

      Delicious. Makes a huge batch and is quick to pull together as, aside from the aromatics, there is no browning before combining everything in the slow cooker.

  • Meatballs and marinara

    • Kojak on December 05, 2016

      Meh. Nothing great. Bland.

  • Sweet and sour cocktail meatballs

    • TrishaCP on February 03, 2012

      These weren't terrible, but they weren't great either. I thought they were a bit too one-note with the sweetness- maybe a bit more salt would have helped. The meatballs themselves were pretty tender, so I think it is worth checking out the other meatball recipes in this book.

  • Roasted maple-butter carrots

    • audryn on January 20, 2012

      Not in book's index. Found on page 191 with Classic Meatloaf recipe. Not a slow-cooker recipe, but oven roasted with simple glaze.

  • Smoky shredded chipotle beef filling

    • Kojak on December 05, 2016

      Meh. Not as much flavor as I was expecting.

  • One-minute salsa

    • Kojak on December 05, 2016

      Easy sauce--like the chipotles.

  • Spicy ground beef taco filling

    • eve_kloepper on February 06, 2012

      made this with ground elk, and it was great.

  • Old-fashioned tamale pie

    • Aggie92 on February 02, 2017

      Yum! Perfect for a cold, snowy winter day. I only had half the amount of chicken called for and it was enough for a hearty casserole. Since the weather was crummy and I don't have instant polenta in the pantry, I substituted self-rising cornmeal and made a half batch of the cornbread recipe on the back of the Martha White package. So the topping was 1 1/2 cups self-rising cornmeal, 1 egg, and 1 1/8 cup buttermilk. Cooked on low for 6 hours.

  • Shepherd's pie

    • lesliewolfhard on March 17, 2016

      Good flavor, but another slow cooker recipe that requires nearly as much prep time as it does cook time. I would make it again.

  • Macaroni and cheese

    • Cheri on December 10, 2011

      This is thick and rich. Added some diced ham. Makes alot. Next time, I would halve the recipe. Keep in mind there is about a 20 min prep before it goes into the crockpot. It is heavy and creamy. Flavor is good, but not Excellent....

  • Green bean casserole

    • Aggie92 on November 29, 2014

      What a tasty time saver for a very busy Thanksgiving cook! I have finally found a green bean casserole recipe that is worth making. Even the die-hard lovers of the canned version were impressed with this. The day before, I made the sauce and mixed it up with the green beans and then refrigerated overnight. On Thanksgiving day all I had to do was turn the slow cooker on and forget about it for 6 hours. I did make a few small changes, increased the mushrooms to 1 pound and added a cup of thinly sliced shallots to up the sweet oniony goodness. Also skipped the breadcrumb topping and instead I added the rest of the can of fried onions to a hot skillet and quickly toasted them. After dishing the casserole I put the toasted onions on top. The mushroom sauce was so good I was licking the spoon and wishing I could bathe in it ;-)

  • Dixie collard greens

    • Aggie92 on January 03, 2017

      Used 2 (12-oz.) bags of frozen collard greens. Since I did not have a ham hock I substituted 4 tsp Better Than Bouillon ham base in 4 cups of water (omitted chicken broth). I really like this, it's so easy and makes a great pot of greens. Cut the cooking time back to 6 hours on LOW.

    • ixoye2u on July 31, 2017

      Very good. I use Goya ham seasoning instead of ham hock

  • Sweet and sour braised red cabbage

    • aeader on December 02, 2014

      Made this to use up a head of red cabbage from the CSA. Left it in the slow cooker for the full 6 hours on low, although it probably would have been fine at 4 hours. The seasoning was good, I would possibly cut back the sugar (maybe not add any at the end?) next time as I would like it a little less sweet.

  • Barbecued beans

    • Sandy.Toes on October 20, 2017

      Easy prep and great flavor, although a bit on the bitter side. I used light brown sugar with a little molasses, to mimic dark brown sugar. The coffee could easily be eliminated to make them more kid-friendly, or keep it and add 2 tablespoons honey to temper the bitterness. I added 1 tablespoon honey to about 3 cups of leftovers and kids and adults loved them. They weren't anywhere near as sweet as B&M or Bush's. My navy beans took a long, long time to soften. Will make again using great northern beans because they turn over so quickly in the supermarket.

  • Irish oatmeal with apples and raisins

    • clawsgirl on February 06, 2017

      Absolutely delicious. Reheats very well, especially in the microwave covered for a couple minutes, and lasts longer than the 4 days it lists. I've been eating this everyday for almost a month now and I'm still not tired of it. Says something.

  • Fresh strawberry jam

    • ixoye2u on July 31, 2017

      My first time making strawberry jam and it was a hit! I halved the recipe since it's me and my hubby. Easy prep - definitely great first time recipe.

    • ixoye2u on October 24, 2017

      Made again and it turned out better than the first go around. Made full recipe and properly canned them to give as gifts.

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Reviews about this book

  • Oregonian

    ...this book debunks the myth that slow-cooker food is bland and mushy. Sure, these meals take some preliminary fuss... but the results should pay off with more flavorful dishes.

    Full review
  • ISBN 10 1933615699
  • ISBN 13 9781933615691
  • Published Feb 15 2011
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen
  • Imprint America's Test Kitchen

Publishers Text

Who doesn't like the idea of throwing ingredients into a slow cooker and coming back hours later to a finished meal? Too bad most slow cooker recipes deliver mediocre results you'd rather forget than fix again. A team of ten test cooks at America's Test Kitchen spent a year developing recipes, and what they discovered will change the way you use your slow cooker. Did you know that onions garlic, and spices should be bloomed in the microwave for five minutes before they go into the slow cooker? This simple step intensifies their flavor and requires no extra work. Did you know that a little soy sauce mixed with tomato paste adds meaty flavors to almost any stew and can often replace the tedious step of browning the meat? And do you know the secret to a moist slow-cooker chicken? Start the bird upside down to protect the delicate white meat from drying out. The 200 recipes in this family-friendly collection deliver a revolution in slow cooking like only America's Test Kitchen can!

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