Fix-It and Forget-It Revised and Updated: 700 Great Slow Cooker Recipes (6 page)

2 tsp. chicken bouillon

½ cup hot water

4-oz. can green chilies, chopped

½-1½ tsp. chili powder, depending upon how much heat you enjoy

½ tsp.,
or
less, hot sauce,
optional

1 cup cooked chicken, chopped

1. Combine all ingredients in slow cooker until smooth.

2. Cook on High 1 hour.

3. Turn to Low to keep warm while serving.

Serving suggestion: Serve with
tortilla chips
or
crackers
.

Reuben Spread

Clarice Williams

Fairbank, IA

Julie McKenzie

Punxsutawney, PA

Makes 5 cups spread

Prep. Time: 10 minutes

Cooking Time: 1-2 hours

Ideal slow-cooker size: 3-qt.

½ lb. corned beef, shredded
or
chopped

16-oz. can sauerkraut, well drained

1-2 cups shredded Swiss cheese

1-2 cups shredded cheddar cheese

1 cup mayonnaise

1. Combine all ingredients in slow cooker. Mix well.

2. Cover. Cook on High 1-2 hours until heated through, stirring occasionally.

3. Turn to Low and keep warm in cooker while serving.

Serving suggestion: Put spread on
rye bread
slices. Top individual servings with
Thousand Island dressing
, if desired.

Note:

Low-fat cheese and mayonnaise are not recommended for this spread.

Variation:

Use dried beef instead of corned beef.

Cheesy New Orleans Shrimp Dip

Kelly Amos

Pittsboro, NC

Makes 3-4 cups dip

Prep. Time: 20 minutes

Cooking Time: 1 hour

Ideal slow-cooker size: 2- to 2½-qt.

1 slice bacon

3 medium onions, chopped

1 garlic clove, minced

4 jumbo shrimp, peeled and deveined

1 medium tomato, peeled and chopped

3 cups Monterey Jack cheese, shredded

4 drops Tabasco sauce

⅛ tsp. cayenne pepper

dash of black pepper

1. Cook bacon until crisp. Drain on paper towel. Crumble.

2. Sauté onion and garlic in bacon drippings. Drain on paper towel.

3. Coarsely chop shrimp.

4. Combine all ingredients in slow cooker.

5. Cover. Cook on Low 1 hour, or until cheese is melted. Thin with milk if too thick.

Serving suggestion: Serve with
chips
.

Broccoli Cheese Dip

Carla Koslowsky

Hillsboro, KS

Makes 6 cups dip

Prep. Time: 10 minutes

Cooking Time: 2 hours

Ideal slow-cooker size: 3- to 4-qt.

1 cup chopped celery

½ cup chopped onion

10-oz. pkg. frozen chopped broccoli, cooked

1 cup cooked rice

10¾-oz. can cream of mushroom soup

16-oz. jar cheese spread,
or
15 slices American cheese, melted and mixed with ⅔ cup milk

1. Combine all ingredients in slow cooker.

2. Cover. Heat on Low 2 hours.

Serving suggestion: Serve with
snack breads
or
crackers
.

Italiano Spread

Nanci Keatley

Salem, OR

Makes 8 servings

Prep Time: 15 minutes

Cooking Time: 2-3 hours

Ideal slow-cooker size: 2-qt.

2 8-oz. pkgs. cream cheese, softened

1 cup prepared pesto

3 medium tomatoes, chopped

1 cup mozzarella cheese, shredded

½ cup Parmesan cheese, shredded

2 Tbsp. olive oil

1. Spread cream cheese on bottom of slow cooker.

2. Spread pesto over cream cheese.

3. Add a layer of chopped tomatoes over cream cheese and pesto.

4. Sprinkle cheeses on top of tomatoes.

5. Drizzle olive oil over top.

6. Cook on Low 2-3 hours or until cheese is melted.

Serving suggestion: Spread on
crackers
or slices of
Italian bread
.

Slow-Cooked Salsa

Joleen Albrecht

Gladstone, MI

Makes 8 ½ cups

Prep Time: 15-20 minutes

Cooking Time: 2½-3 hours

Ideal slow-cooker size: 3-qt.

10 fresh Roma,
or
plum, tomatoes, chopped coarsely

2 garlic cloves, minced

1 onion, chopped

2 jalapeno peppers

¼ cup cilantro leaves

½ tsp. salt

1. Place tomatoes, garlic, and onion in slow cooker.

2. Remove stems from jalapenos. Remove seeds, too, if you prefer a milder flavor. Chop jalapenos. Stir into slow cooker.

3. Cover. Cook on High 2½-3 hours, or until vegetables are softened.

4. Allow to cool.

5. When cooled, combine cooked mixture with cilantro and salt in a blender or food processor. Blend or process to the consistency that you like.

Roasted Pepper and Artichoke Spread

Sherril Bieberly

Sauna, KS

Makes 3 cups, or about 12 servings

Prep. Time: 10 minutes

Cooking Time: 1 hour

Ideal slow-cooker size: 1- to 1½-qt.

1 cup grated Parmesan cheese

½ cup mayonnaise

8-oz. pkg. cream cheese, softened

1 garlic clove, minced

14-oz. can artichoke hearts, drained and chopped finely

⅓ cup finely chopped roasted red bell peppers (from 7¼-oz. jar)

1. Combine Parmesan cheese, mayonnaise, cream cheese, and garlic in food processor. Process until smooth. Place mixture in slow cooker.

2. Add artichoke hearts and red bell pepper. Stir well.

3. Cover. Cook on Low 1 hour. Stir again.

Serving suggestion: Use as spread for
crackers
, cut-up
fresh vegetables
, or
snack-bread
slices.