Slow cooker meals to let you get on with your day
Dan Bolyard/courtesy photo Slow-cooker mac and cheese is a comfort food that won't take time away from your other activities.
With all of the outdoor activities going on at our place this summer, it's nice to let something else do the cooking. In this case I mean the lowly crock pot, also called the slow cooker.
Crock pots (insulated crockery containers with electric heating units in the bottom) rely on one of the most tried-and-true cooking methods: slow, even cooking at a constant temperature. The limited evaporation and heat buildup make tough cuts of meat tender and succulent and vegetables full of both flavor and nutrients.
You need little or no oil in most preparations. Ingredients can be assembled in 10 minutes the night before and placed in the crock pot in one or two minutes in the morning. Hours later you return to the comfort of a home-cooked meal.
I've discovered that my actual Crock Pot will boil the daylights out of anything on its highest setting. Admittedly it's not one of the latest smart models. I usually cook things on its low setting when leaving it for a few hours.
MACARONI AND CHEESE
- 2 cups elbow macaroni, cooked, drained, rinsed with hot water
- 1/4 cup finely chopped onion
- Salt and pepper to taste
- 1 1/2 cups 40 percent heavy cream
- 2 cups (6-ounce) shredded mild Mozzarella cheese
- Panko bread crumbs, optional
- Bacon bits, optional
In a slow cooker, combine all ingredients. Mix well to combine. Cover and cook on low for 6 - 8 hours. Mix well before serving. Since I used the small shells, as seen in the picture, I reduced the cooking time to 4 hours, not wanting to turn the pasta to complete mush. Top with optional panko and bacon.
TERIYAKI WINGS
- 24 chicken wings
- 1 onion, chopped
- 1 cup soy sauce
- 1 cup brown sugar
- 2 teaspoons ground ginger
- 2 cloves garlic, minced
- 1/4 cup dry cooking sherry
Rinse the chicken and pat dry. Cut off and discard wing tips. Cut each wing at the joint to make two sections. Place the wing parts on a broiler pan. Broil 4 to 5 inches from the heat for 20 minutes, 10 minutes on each side or until chicken is brown. Transfer to the crock pot. Mix together the onion, soy sauce, brown sugar, ginger, garlic, and cooking sherry in a bowl. Pour over the chicken wings. Cover cook on low for 5 to 6 hours. Stir wings once to make sure wings are evenly coated with sauce.
BEEFY NOODLES
- 1 1/2 pound top round, 1 inch thick, cut into cubes
- 1 (10 3/4-ounce) can condensed cheddar cheese soup
- 1/4 cup dried minced onion
- 3 tablespoons tomato paste
- 1/2 teaspoon lemon pepper
- 2 cup small mushrooms, halved
- 9 ounces frozen green beans
- 1/2 cup buttermilk
- 9 ounces fettuccine
Trim fat from steak. Spray a pan, heat over medium heat and cook the steak, half at a time, until brown. Place meat in 4 quart crock pot. Combine soup, onion, tomato paste and lemon pepper in a medium bowl. Pour mixture over meat. Add mushrooms. Cook on low setting for 8 to 10 hours (or high for 4 to 5 hours). Turn heat to high. Add frozen green beans and buttermilk. Stir, cover and cook for 30 minutes more. Meanwhile, cook fettuccine. Serve meat over fettuccine
CHILI
- 1/4 cup cornmeal
- 1 teaspoon paprika
- 1/2 cup barbecue sauce
- 1 (28-ounce) can whole tomatoes with juice, cut up
- 2 (15-ounce) cans chili without beans
- 1 (15 1/2-ounce) can pinto beans with liquid
- 1 (15-ounce) can chili beans with liquid
- 1 can condensed French onion soup
In 3 1/2 to 4 quart crock pot, combine all ingredients; mix well. Cover; cook on high for 2 to 4 or until thoroughly heated. Or cover and cook on low for 8 to 9 hours.
Become a Subscriber!
You have read all of your free articles this month. Select a plan below to start your subscription today.
Already a subscriber? Login
