Slow Cooker Recipes

My oldest son has officially moved out into his own apartment. For the first couple of weeks he still came home almost every day to eat. Now, however, he has announced that he would like to cook for himself. He’s going the slow cooker route. One pot dishes, what could go wrong?

Stroganoff

  • 1 lb. of either shredded chicken or cubed steak
  • 1 can of golden mushroom soup
  • 1/2 cup chopped yellow onion
  • Worcestershire sauce (a generous dash)
  • 1/2 cup of water
  • 3 oz. of cream cheese

Set aside cream cheese and Worcestershire sauce. Toss everything else into the crockpot and cook on low for about eight hours or five hours on high. Just before you serve over noodles, splash in some Worcestershire sauce and stir in the cream cheese.

Garlic & Lemon Chicken

  • 1 teaspoon oregano
  • Dash of salt
  • Dash of black pepper
  • 2 lbs. of chicken breast halves, skinless and boneless
  • 2 tablespoons margarine or butter
  • 1/2 cup water
  • Wedge of lemon
  • 2 minced cloves of garlic
  • 1 teaspoon of dried chicken bouillon
  • Sprig of fresh parsley, torn

In a medium mixing bowl, combine oregano with salt and pepper. Rub onto chicken. In a skillet over medium heat, melt butter. Brown chicken in skillet for five minutes on each side. Transfer chicken to slow cooker. In skillet combine water, garlic, and bouillon. Squeeze lemon wedge over mixture. Bring to a boil then pour over chicken. Cover and cook for three hours on high setting. About fifteen minutes before serving add parsley.

Stuffed Cabbage Rolls

  • Dozen large cabbage leaves
  • 1 cup cooked wild grain rice
  • 1 egg, well beaten
  • 1/2 cup milk
  • 1/4 cup chopped red onion
  • 1 pound ground beef
  • Salt
  • Black pepper
  • 8 oz. can tomato sauce
  • 1 tablespoon unrefined sugar
  • 1 wedge of lemon
  • Dash of Worcestershire sauce

Boil cabbage leaves for 2 minutes. Set aside on paper towels to drain. In a large mixing bowl combine rice, onion, egg, milk and beef. Add salt and pepper to taste.  Mix well and divide evenly for the cabbage leaves. Roll mixture in leaves. Tuck in ends of leaves. Transfer to slow cooker, cover, and cook for eight hours on low setting.

Apple Butter

  • 5 pounds of sweet apples (peeled, cored and chopped)
  • 4 cups sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground cloves
  • Dash of salt

Put apples in the slow cooker. In a mixing bowl combine cinnamon, sugar and cloves with a dash of salt (or you can leave the salt out altogether). Cover the apples with the mixture and stir well. Cover. Cook for one hour on high setting. After one hour reduce setting to low and cook for 8 hours. Stir occasionally. When mixture thickens and darkens, uncover and cook for one more hour on low setting.

These are just a few recipes to get my son started. I can’t wait to hear how they turn out for him. It is such a new parenting adventure I am embarking on! Passing along recipes to my son rather than my daughter! Funny how life works out that way!