On really busy days I love making use of my slow cooker. This hearty, no-fuss, zesty beef stew is the perfect busy day recipe.
1 pound beef stew meat, cut into 1-inch pieces
1 (16 ounce) package frozen mixed vegetables
1 (15 ounce) can pinto beans, rinsed and drained
1-1/2 cups water
1 (8 ounce) can pizza sauce
2 tablespoons medium pearl barley
1 tablespoon dried minced onion
2 teaspoons beef bouillon granules
1/4 teaspoon crushed red pepper flakes
1. Combine all the ingredients in a 3-quart slow cooker. Cover and cook on Low for 3-1/2 to 4-1/2 hours or until the meat is tender. Makes 6 servings.
I found this wonderful recipe a couple of years ago in a Taste of Home magazine. It is not only super easy-to-make but tastes fabulous!
6 boneless pork loin chops (1/2 inch thick)
1 tablespoon cooking oil
1 (6 ounce) package herb stuffing mix
2 celery ribs, chopped
1 medium tart apple, peeled and chopped
1 cup dried cherries or cranberries
1/2 cup chopped onion
2/3 cup chicken broth
1/4 cup butter, melted
1. In a large skillet, brown pork chops in oil on both sides. In a large bowl, combine the remaining ingredients. Place half of the stuffing mixture in a 3-quart slow cooker. Top with pork and remaining stuffing mixture. Cover and cook on Low for 3 hours or until a meat thermometer reads 160 degrees. Makes 6 servings.
Another delicious slow cooker recipe your family is sure to enjoy. It’s one of our favourites!
1 (10-3/4 ounce) can condensed cream of mushroom soup
1/2 cup water
4-1/2 to 5 pound turkey breast, thawed
1 teaspoon poultry seasoning
1 tablespoon chopped fresh parsley*
1. Stir the soup and water in a 6-quart slow cooker. Rinse the turkey with cold water and pat dry; rub with the poultry seasoning and place in slow cooker. Sprinkle with the parsley.
2. Cover and cook on Low for 8 to 9 hours. Insert meat thermometer into thickest part of meat, not touching bone, and cook until thermometer reads 170 degrees F. Let stand for 10 minutes before slicing. Serve with mashed potatoes and your favourite vegetables. Makes 8 servings.
*You may substitute 1 teaspoon of dry parsley flakes for the fresh parsley, if desired.
I love how simple and easy this yummy chicken recipe is to make in my slow cooker. I just put it together and forget it until time for dinner.
2 (10-3/4 ounce) cans condensed cream of chicken soup
1-1/2 cups water
4 large carrots, thickly sliced
1 (6 ounce) package seasoned long-grain and wild rice mix
8 boneless, skinless chicken breast halves
1. Stir together in a 3-1/2-quart slow cooker, the soup, water, carrots, rice and seasoning packet; add the chicken and turn to coat with the soup mixture.
2. Cover and cook on Low for 7 to 8 hours or until the chicken is cooked through. Makes 8 servings.
Adding apple cider and cinnamon gives a unique flavor to this economical and easy-to-make beef stew.
4 cups frozen vegetables for stew, thawed
1 (8 ounce) can sliced water chestnuts
1 (4-1/2 ounce) jar sliced mushrooms, drained
1 tablespoon dried minced onion
2 envelopes brown gravy mix
2 tablespoons onion soup mix
2 teaspoons steak seasoning
1/8 teaspoon ground cinnamon
2 pounds beef stew meat, cut into 1-inch cubes
1 (14-1/2 ounce) can beef broth
1-1/4 cups apple cider*
1 (8 ounce) can tomato sauce
1 bay leaf
3 tablespoons cornstarch
1/3 cup cold water
1. Place the vegetables, water chestnuts, mushrooms and onion in a 5-quart slow cooker. In a large resealable plastic bag, combine the gravy mix, soup mix, steak seasoning and cinnamon; add the beef, a few pieces at a time and shake to coat. Add to the slow cooker.
2. In a medium bowl, combine the broth, cider and tomato sauce; pour over the beef. Add the bay leaf; cover and cook on Low for 6 to 7 hours or until the beef is tender.
3. In a small bowl, combine the cornstarch and water until smooth; stir into the stew. Cover and cook on High for 15 minutes or until thickened. Discard the bay leaf before serving. Makes 8 to 10 servings.
* You may substitute unsweetened apple juice for the apple cider if desired.
Simple, easy-to-fix and totally delicious!
2 (10-3/4 ounce) cans condensed golden mushroom soup
1/2 cup water
1 tablespoon packed brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme leaves, crushed
8 boneless pork chops, 3/4-inch thick
4 large Granny Smith apples, sliced
2 large onions, sliced
1. Stir the soup, water, brown sugar, Worcestershire sauce and thyme in a 3-1/2-quart slow cooker. Add the pork chops and turn to coat with the soup mixture.Top with the apples and onions.
2. Cover and cook on Low for 8 to 9 hours or until the pork chops are cooked through. Makes 8 servings.
Yummy and wholesome goodness in every bite of this easy-to-fix four bean side dish!
8 bacon strips, diced
2 medium onions, quartered and sliced
3/4 cup packed brown sugar
1/2 cup cider vinegar
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon garlic powder
1 (16 ounce) can baked beans, undrained
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can butter beans, rinsed and drained
1 (14.5 ounce) can cut green beans, drained
1. In a large skillet, cook bacon until crisp; drain, reserving 2 tablespoons drippings. Set bacon aside. Sauté onions in reserved drippings until tender. Stir in the brown sugar, vinegar, salt, mustard and garlic powder. Simmer, uncovered, 15 minutes or until onions are golden brown.
2. Place beans in a 3-quart slow cooker. Add onion mixture and bacon; stir to combine. Cover and cook on Low for 6 to 7 hours or until heated through. Makes 8 servings.
Melt-in-your-mouth tender beef and vegetables will make your family glad to come home for dinner. The perfect warm-them-up dish for those chilly nights!
2 tablespoons unsalted butter
1 tablespoon sunflower oil
1 large onion, cut into wedges
3 pounds top round or rump roast
3 carrots, peeled and thinly sliced
3 medium white potatoes, cubed
2 bay leaves
1/2 teaspoon salt
2 (1.4 ounce each) envelopes onion soup mix
3 cups boiling water
1 tablespoon cornstarch
1 teaspoon water
1. In a large skillet, heat the butter and sunflower oil; add the onion and beef. Brown the beef on all sides; transfer beef and onion to a 5-quart slow-cooker.
2. Arrange the carrots, potatoes and bay leaves around the beef; sprinkle with the salt. In a heatproof bowl or measuring cup, combine the soup mix with 3 cups boiling water, stirring to combine.
3. Pour the soup mixture over the beef and vegetables in slow-cooker. Cover; cook on High until the meat is very tender, about 3-1/2 hours or on Low for 7 hours.
4. In a medium saucepan, combine the cornstarch and 1 teaspoon water; stir to form a paste. Add 2 cups hot liquid from the slow cooker and bring to a boil, stirring until the gravy has thickened. Slice the beef and serve with the vegetables and gravy. Makes 4 servings.