Easy Slow Cooker Cookbook by Barbara C. Jones Read Free Book Online

cooking for about
    15 minutes. Stir to make sure macaroni does not stick to cooker and cook additional 15 minutes or until macaroni is tender. Serves 6 to 8.
    TIP: Top each serving with dab of sour cream or 1 tablespoon (15 ml) shredded cheddar cheese.
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    sTeWs
    Traditional Chili
    2 pounds lean beef chili meat
    1 kg
    1 large onion, finely chopped
    1 (10 ounce) can chopped tomatoes and

    green chilies
    280 g
    2½ cups tomato juice
    600 ml
    2 tablespoons chili powder
    30 ml
    1 tablespoon ground cumin
    15 ml
    1 tablespoon minced garlic
    15 ml
    1 (15 ounce) can pinto or kidney beans
    425 g
    • In large slow cooker, combine chili meat, onion,
    tomatoes and green chilies, tomato juice, chili powder, cumin, garlic and 1 cup (240 ml) water and mix well.
    • Cover and cook on LOW for 7 to 9 hours.
    • Add pinto or kidney beans and continue to cook
    additional 30 minutes. Serves 4 to 6.
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    sTeWs
    easy Chili
    4 pounds lean ground beef
    1.8 kg
    2 (10 ounce) packages hot chili mix
    2 (280 g)
    1 (6 ounce) can tomato sauce
    168 g
    2 (15 ounce) cans stewed tomatoes with liquid
    425 g
    2½ teaspoons ground cumin
    12 ml
    • In large skillet break ground beef into pieces and brown and drain. Use slotted spoon to drain fat and place beef in 5 to 6-quart (5 L) slow cooker.
    • Add chili mix, tomato sauce, stewed tomatoes, cumin, 1
    teaspoon (5 ml) salt and 1 cup (240 ml) water.
    • Cover and cook on LOW setting for 4 to 5 hours.
    If you think you can’t eat chili without beans, add
    2 (15 ounce/425 g) cans ranch-style beans.
    Serves 6 to 8.
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    sTeWs
    Chunky Chili
    2 pounds premium cut stew meat
    1 kg
    1 onion, chopped
    2 (15 ounce) cans diced tomatoes
    2 (425 g)
    2 (15 ounce) cans pinto beans with liquid
    2 (420 g)
    1½ tablespoons chili powder
    22 ml
    2 teaspoons ground cumin
    10 ml
    1 teaspoon ground oregano
    5 ml
    • If stew meat is in fairly large chunks, cut each chunk in half.
    • In large skillet, brown stew meat and transfer to large slow cooker.
    • Add onion, tomatoes, beans, seasonings and a little salt.
    • Cover and cook on LOW for 6 to 7 hours.
    • Sprinkle shredded cheddar cheese over each serving.
    Serves 4 to 6.
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    CHOWDeRs
    spit-pea and Ham Chowder
    1 medium potato
    3 cups cooked, cubed ham
    710 ml
    1 (16 ounce) bag split peas, rinsed
    .5 kg
    1 (11 ounce) can whole kernel corn with red

    and green peppers
    312 g
    1 (14 ounce) can chicken broth
    396 g
    2 carrots, sliced
    2 ribs celery, diagonally sliced
    1 tablespoon dried onion flakes
    15 ml
    1 teaspoon dried marjoram leaves
    5 ml
    1 teaspoon seasoned salt
    5 ml
    • Cut potato into small cubes and add to sprayed slow cooker.
    • In slow cooker combine all ingredients plus 3 cups (710
    ml) water and 1 teaspoon (5 ml) salt.
    • Cover and cook on LOW for 6 to 8 hours.
    Serves 4 to 6.
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    CHOWDeRs
    Oyster Chowder
    1 small sweet red bell pepper, chopped
    1 onion, chopped
    1 (14 ounce) can chicken broth
    425 g
    1 medium potato, cubed
    1 fresh jalapeno pepper, seeded, finely chopped
    8 ounces shucked oysters with liquid
    227 g
    1 (10 ounce) package frozen whole kernel corn,

    thawed
    280 g
    1 teaspoon dried oregano
    5 ml
    ½ cup whipping cream
    120 ml
    • Combine all ingredients except cream in slow cooker.
    • Cover and cook on LOW for 3 to 4 hours.
    • When ready to serve, stir in cream. Serves 4.
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    CHOWDeRs
    Ham-Vegetable Chowder
    A great recipe for leftover ham.
    1 medium potato
    1 cup diced ham
    2 (10 ounce) cans cream of celery soup
    2 (280 g)
    1 (14 ounce) can chicken broth
    396 g
    3 cups finely diced ham
    710 ml
    1 (15 ounce) can whole kernel corn
    425 g
    2 carrots, sliced
    1 onion, coarsely chopped
    1 teaspoon dried basil
    5 ml
    1 teaspoon seasoned salt
    5 ml
    1 (10 ounce) package frozen broccoli florets
    280 g
    • Cut potato into 1-inch (2.5 cm) pieces.
    • Combine 1 teaspoon (5 ml) pepper and all ingredients except broccoli florets in large slow cooker.
    • Cover and cook on LOW for 5 to 6 hours. Add broccoli to cooker and cook for