Slow Cooker Stuffing

stuffing
 
Original recipe makes 16 servings
  • 1 cup butter or margarine
  • 2 cups chopped onion

  • 2 cups chopped celery

  • 1/4 cup chopped fresh parsley
  • 12 ounces sliced mushrooms

  • 12 cups dry bread cubes

  • 1 teaspoon poultry seasoning

  • 1 1/2 teaspoons dried sage

  • 1 teaspoon dried thyme

  • 1/2 teaspoon dried marjoram

  • 1 1/2 teaspoons salt

  • 1/2 teaspoon ground black pepper

  • 4 1/2 cups chicken broth, or as needed

  • 2 eggs, beaten

Directions

  1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
  2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
  3. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

 

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Slow Cooker Mashed Potatoes

potates

Ingredients: (makes 8 servings)

  • 5 pounds red potatoes, cut into chunks
  • 1 tablespoon minced garlic, or to taste
  • 3 cubes chicken bouillon
  • 1 (8 ounce) container sour cream
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup butter
  • salt and pepper to taste

Directions

  1. In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.
  2. Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste.

Slow Cooker Spaghetti Sauce

Ingredients

  • 2 tablespoons olive oil

  • 1 small onions, chopped

  • 1/4 pound bulk Italian sausage

  • 1 pound ground beef or sirloin or turkey

  • 1 teaspoon garlic powder

  • 1 (29 ounce) can tomato sauce

  • 1 (6 ounce) can tomato paste

  • 1 (14.5 ounce) can Italian-style diced tomatoes

  • 1 (14.5 ounce) can Italian-style stewed tomatoes

  • 1/4 teaspoon dried thyme leaves

  • 1/4 teaspoon dried basil

  • 1/2 teaspoon dried oregano

  • 2 teaspoons garlic powder

  • 1 tablespoon white sugar or 2 tablespoons carrot juice

Directions

  1. Heat olive oil in a skillet over medium heat; cook and stir onions and Italian sausage until the sausage is browned, about 10 minutes. Transfer the sausage and onions to a slow cooker. In the same skillet, cook and stir the ground beef and  1 teaspoon of garlic powder, breaking the meat up as it cooks, until the meat is browned, about 10 minutes. Transfer the ground beef into the slow cooker.
  2. Stir in the tomato sauce, tomato paste, diced tomatoes, stewed tomatoes, thyme, basil, oregano, and 2 teaspoons of garlic powder.
  3. Set the cooker on Low, and cook the sauce for 8 hours. About 15 minutes before serving, stir in the sugar or carrot juice.
  4. Serve hot with some garlic bread

**If you are a household of 2 like me, you can keep the left overs and seal with your foodsaver and store in the freezer for up to 3 months. 🙂

Slow Cooker Scalloped Potatoes with Ham

Prep Time: 20 Min
Cook Time: 4 Hrs
Ready In: 4 Hrs 20 Min

Ingredients

  • 3 pounds potatoes, peeled and thinly sliced
  • 1 cup shredded Cheddar cheese
  • 1/2 cup chopped onion
  • 1 cup chopped cooked ham
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup water
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

  1. Place sliced potatoes in slow cooker. In a medium bowl, mix together shredded cheese, onion and ham. Mix with potatoes in slow cooker. Using the same bowl, mix together condensed soup and water. Season to taste with garlic powder, salt and pepper. Pour evenly over the potato mixture.
  2. Cover, and cook on High for 4 hours.

Slow Cooker Chicken

Prep Time: 20 Min
Cook Time: 10 Hrs
Ready In: 10 Hrs 20 Min

Ingredients

  • 1 (2 to 3 pound) whole chicken
  • salt and pepper to taste
  • 1 teaspoon paprika

Directions

  1. Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
  2. Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumpled aluminum foil.
  3. Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.