Let dinner simmer while you're away


With so many convenience food products available these days, we forget how soothing a slow cooker can be. While you’re at work or running errands, you know the evening meal is cooking gently for hours and will taste marvelous when you get home.

Let dinner simmer while you're away

With so many convenience food products available these days, we forget how soothing a slow cooker can be. While you’re at work or running errands, you know the evening meal is cooking gently for hours and will taste marvelous when you get home.

You can combine the basic slow-cooker recipes here with your family’s favorite prepared sauces or seasonings. 

 

Two Little Pigs

Apples and pork, delicious flavor partners, taste better than ever after hours in a slow cooker.


2 cups green cabbage, chopped, divided

1/2 red onion, cut in 1/4-inch slices, divided

10 to 12 medium Granny Smith apples, peeled and cored, divided

1 to 2 tablespoons oil for browning the meat

1 boneless pork roast, about 3 1/2 pounds

1/2 teaspoon ground cinnamon

1 teaspoons salt (or more to taste)

1/2 teaspoon black pepper

 

Place half the cabbage and onions in a slow cooker. Cut the apples in half and place about three-quarters of those  sections, cut side down, on top of the vegetables.

Heat a skillet to medium-high. Add the oil and brown the pork on all sides. Remove the pork from the skillet and sprinkle on cinnamon. Place in the slow cooker. Add salt and pepper. Place the remaining cabbage, onions and apples around the pork. Cook for one hour on high, five hours on low.  Test for doneness by using an instant-read thermometer to make sure the internal temperature of the pork is 160 degrees Fahrenheit. Makes four to five servings.

 

 

Chicken in Every Pot

Slow cooking brings out the best in simple elements.


1/2 large red onion, peeled and sliced in 1/4-inch strips

1 cup celery, large dice

4 leeks, cleaned, halved lengthwise, then cut in 1-inch pieces

8 ounces white button mushrooms, cleaned and quartered

1 teaspoon Maggi seasoning

1 tablespoon salt (or more to taste), divided

1 teaspoon black pepper, divided

2 fryers (4 lb. each), washed and patted dry

 

Place the onion, celery and leeks in the slow cooker. Layer the mushrooms on top of the vegetables. Sprinkle the Maggi seasoning and half the salt and pepper over the vegetables. Place fryers side by side in the slow cooker. Finish with remaining salt and pepper. Cook for two hours on high, five on low. Test for doneness by using an instant-read thermometer to make sure the chicken’s internal temperature is 165 degrees Fahrenheit. Serve over rice or noodles prepared separately. Makes 10 to 12 servings.