Archive for the ‘Sides – Slow Cooker’ Category
No Boil Slow Cooker Mashed Potatoes
October 15, 2016 Lee
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No Boil Slow Cooker Mashed Potatoes

Spend with Pennies, Holly, Canada.
These sound absolutely wonderful, and when making a big dinner on the stove top, many times you can run out of burners available, so put the slow cooker to work.
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Side
Cuisine American
Servings 6 servings

Equipment

  • Slow Cooker (6+ quart)

Ingredients
  

  • 2½ kilos potatoes, peeled and cut into chunks, (5 lb)
  • ¾ cup chicken stock, fresh or from powder
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ cup butter
  • ¼ cup sour cream
  • 1 tablespoon fresh parsley, chopped
  • 2 tablespoons Cream cheese, softened, optional
  • salt and pepper, to taste

Instructions
 

  • Place the potato chunks into your slow cooker, add the onion and garlic powders and pour in the chicken stock. Cook on Low setting for 6-7 hours or High setting for 3-4 hours. You want the potatoes to be just soft enough to mash.
  • When the potatoes are cooked, right there in the slow cooker pot, mash the potatoes with a masher then stir in the butter, sour cream, parsley, cream cheese, and season with salt and pepper to your liking. Serve.
Sides - Slow Cooker
Crock Pot Corn on the Cob
October 11, 2016 Lee
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Crock Pot Corn on the Cob

Spend with Pennies, Holly, Canada.
This is an interesting one and I am quite happy to list this and is a must try for me. This takes a few hours, but when you think about it, you can start this then go about getting the rest of meal, think a outdoor BBQ together, and you are not tying up a burner on the hob or space on the grill, the corn is seasoned and buttered, seems like a win win.
Print Recipe
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Course Side
Cuisine American
Servings 3 servings

Equipment

  • Slow Cooker (6+ quart)

Ingredients
  

  • 6-8 ears corn, husked and break each in half
  • olive oil, as needed
  • ⅔ cup water
  • salt and pepper, to taste
  • butter, to taste

Instructions
 

  • Add the water to your slow cooker.
  • Lightly brush each ear of corn with olive oil, season with salt and pepper to your liking, and place in your slow cooker. Cook on High setting for 3-4. When the corn is bright yellow in color add the butter, it will melt down to the bottom of the pot, toss the corn with buttery liquid and serve.
5 Ingredients or Less,Sides - Slow Cooker
Slow Cooker Creamy Mashed Potatoes
August 27, 2016 Lee
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Slow Cooker Creamy Mashed Potatoes

Adapted from an internet recipe.
Sounds really good, on my to cook list.
Print Recipe
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Course Side
Cuisine American
Servings 8 servings

Equipment

  • Slow Cooker (6+ quart)

Ingredients
  

  • 2½ kilos potatoes, peeled and cut into 1 inch pieces, (5 lb)
  • ¾ cup butter, softened, divided, cut into cubes
  • 3 cups water
  • 250 grams Cream cheese, softened, cut into cubes, (8 oz)
  • salt and pepper, to taste
  • 3-4 tablespoons milk, as needed

Instructions
 

  • Lightly grease the slow cooker with butter, place potatoes pieces inside. season with salt and pepper to your liking. Add the water then dot the potatoes with ¼ cup of the butter.
  • Cover and cook on High setting for 4-5 hours. Potatoes will be ready when fork tender.
  • When the potatoes are done, carefully drain the water from the pot, add the remaining butter and the cream cheese. Mash the potatoes with a masher until there are no lumps left, and all the butter and cream cheese is combined. Add milk to get the desired consistency. Season potatoes with more salt and pepper as desired. Serve and enjoy!
Sides - Slow Cooker
Perfect Homemade Slow Cooker Stuffing
July 28, 2016 Lee
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Perfect Homemade Slow Cooker Stuffing

Adapted from an internet recipe.
This recipe was highly praised. On my to cook list.
Print Recipe
Course Side
Cuisine American
Servings 0

Equipment

  • Slow Cooker
  • Oven
  • Toaster

Ingredients
  

  • 10 slices sandwich bread, lightly toasted
  • 1 large onion, diced
  • ½ cup celery, diced, go with an import celery for this
  • 1 cup tart apple, peeled and diced
  • ¼ cup butter
  • ¼ cup fresh parsley, chopped
  • 1½ cup chicken stock, fresh or from powder, maybe another ¼ cup for later use
  • 1 tablespoon ground sage
  • 1 teaspoon ground marjoram
  • ½ teaspoon dried thyme
  • ¼ teaspoon salt
  • 1 teaspoon ground black pepper

Instructions
 

  • Toast the bread slices in the oven or toaster, whatever you are comfortable with. While the bread is toasting, chop up the onion, parsley, celery, and apple and put everything in a large bowl. Add the seasoning, and add melted butter. Stir well.
  • When the bread is done, cut into ½ inch size-or-so cubes, add to the bowl and toss well to ensure the bread is evenly coated. Pour this into your slow cooker, pour in the chicken stock.
  • Cover and cook on High setting for 2 hours.
  • When finished, the bread will have browned a bit on the top and around the edges, and it will be hot throughout. It can stay on warm for probably another 2 hours before serving, if needed. Stir. If you'd like it a bit more moist, you can stir in a ¼ cup more (or as much as you desire) of chicken stock.
Sides - Slow Cooker
Slow Cooked Black Eyed Peas
May 19, 2016 Lee
4 Comments

Slow Cooked Black Eyed Peas

Adapted from an internet recipe.
This sounds really good, I like beans! This is a recipe that is open to tailoring as to your taste. I look forward to making this. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course Side
Cuisine American
Servings 8 people

Equipment

  • Slow Cooker

Ingredients
  

  • 2 cups dry black-eyed peas, rinsed
  • 225 grams sliced bacon, diced, or cubed chicken, see Step 1, (8 oz)
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 4 cups chicken stock, fresh or from powder
  • 2 large tomatoes, or about 4-5 plum tomatoes, diced
  • 1 teaspoon dried oregano
  • 2 teaspoons Cajun spice mix, Shortcut
  • ½ teaspoon black pepper
  • 1-3 dashes hot sauce

Instructions
 

  • Add olive oil to a heavy bottom pan and set over medium-high heat. Add the bacon or chicken, onion, bell pepper, and garlic, then fry for about 3 minutes, mixing often until the onion begins to brown and the bacon renders its fat. Transfer to your slow cooker. NOTE: If using minced chicken, use standard sausage seasoning, form into meatballs and cook those.
  • Add the black eyed peas, broth, tomatoes, oregano, Cajun seasoning, and black pepper. Cook on High setting for 5 hours or Low setting for 8 hours, until the black eyed peas are soft.

Notes

The beans will run about 65 Baht/kilo, the bacon about 170 Baht for a 250 gram package, chicken would be much less. For 8 servings this is about 85 cents per serving (or less using chicken), very easy for a side dish.
Shortcut: Cajun Seasoning Mix.
Sides - Slow Cooker
Loaded Slow-Cooker Baked Potatoes
December 29, 2015 Lee
1 Comment

Loaded Slow-Cooker Baked Potatoes

Adapted from an internet recipe.
Lot of possibilities here, I will have to give this a try.
Print Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Side
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker (6+ quart)

Ingredients
  

  • 4 large potatoes, washed and allowed to dry
  • 2 tablespoons olive oil
  • 1 cup fresh mushrooms
  • 1 head broccoli, cut into small florets including stem
  • ¼-½ cup chicken stock, hot
  • ⅔ cup plain yogurt, room temperature

Instructions
 

  • Wrap each potato in foil and place in a 5-to-6-quart slow cooker. Cover and cook on low until potatoes are tender, about 8 hours.
  • In a large skillet, heat oil over medium-high. Add mushrooms and cook 2 minutes, then add broccoli and season with salt and pepper. Cook, stirring frequently, until broccoli is crisp-tender, about 8 minutes.
  • Split potatoes, scoop out potato flesh, and transfer to a medium bowl, reserving skins. Add ¼ cup broth and yogurt to bowl, then season with salt and pepper and stir until combined, use more broth as needed; divide among potato skins. Top each stuffed potato with broccoli and mushroom mixture.
Sides - Slow Cooker
Smoky Pinto Beans
December 28, 2015 Lee
1 Comment

Smoky Pinto Beans

Adapted from an internet recipe.
I made this on 4 May 2016, excellent flavor but slightly modified and the recipe is changed to reflect the changes. Highly recommended.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Side
Cuisine American
Servings 8 people

Equipment

  • Slow Cooker (3½+ quart)

Ingredients
  

  • 500 grams Pinto beans, dry, sorted, and rinsed, (1 lb)
  • 1 large onion, diced
  • 250 grams bacon, cut into ¼ inch strips, (8 oz)
  • 2 cups chicken stock
  • 1 cup water
  • 1 can diced tomatoes, drained, (585 g / 20 oz)
  • salt and pepper, to taste

Instructions
 

  • Rinse the beans and place in a large bowl. Add water to cover by 2 inches. Let soak for at least 10 hours or over night.
  • Drain the soaked beans in a colander and discard the soaking water, rinse with fresh water and allow to drain. Add the onion, bacon, beans, stock, and water to your slow cooker and mix. Cover and cook on high for 3 hours.
  • Uncover and add the diced tomatoes and give a quick stir. Cover and cook on high for 3 more hours. Season with salt and pepper if desired.
#1 Go-To Recipes,Sides - Slow Cooker
Slow Cooker Scalloped Potatoes
December 20, 2015 Lee
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Slow Cooker Scalloped Potatoes

Adapted from an internet recipe.
This side uses the slow cooker and frees up your oven (and kitchen heating).
Print Recipe
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Course Side
Cuisine American
Servings 8 servings

Equipment

  • Slow Cooker (6+ quart)

Ingredients
  

  • 6 large potatoes, thinly sliced, skin on is ok or peel if you wish
  • 1 onion, thinly sliced
  • 5 tablespoons butter
  • 2 cloves garlic, minced
  • 5 tablespoons all purpose flour
  • 2 cups milk
  • 2 cups chicken stock
  • ½ teaspoon black pepper
  • ½ teaspoon thyme
  • ¼ teaspoon seasoning salt
  • 1 teaspoon mustard powder
  • 3 cups Cheddar cheese, shredded

Instructions
 

  • Melt butter in a saucepan on the stove. Add garlic. Add in flour and stir until blended. Let cook 1 minute.
  • Pour in milk while whisking and continue to whisk until incorporated and no lumps remain. Add in chicken broth and seasonings. Stir over medium heat until thick and bubbly. Remove from heat.
  • Grease the inside of your slow cooker with some butter. Layer ⅓ of potatoes, ½ of onions, 1 cup cheese and 1 cup of sauce. Repeat layers ending with the remaining potatoes, sauce & cheese.
  • Cook on high 5-6 hours or until potatoes are tender. Once done, potatoes can be kept on warm for up to 2 hours. To thicken up sauce (if required) turn off slow cooker for about 20 minutes before serving.
Sides - Slow Cooker
Easy Refried Beans (Slow Cooker)
December 17, 2015 Lee
2 Comments

Easy Refried Beans (Slow Cooker)

Adapted from an internet recipe.
Use as a side dish or as a filling for burritos, these are excellent beans.
5 from 3 votes
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Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Course Side
Cuisine Tex-Mex
Servings 10 people

Equipment

  • Slow Cooker

Ingredients
  

  • 500 grams Pinto beans, dry, sorted, and rinsed, (1 lb)
  • 1 onion, peeled, cut in half
  • 6 cloves garlic, minced
  • 1¾ teaspoons black pepper
  • ½ teaspoon cumin
  • 8 cups water
  • salt, to taste

Instructions
 

  • Place the rinsed dry beans, onion, pepper, cumin. and garlic in your slow cooker.
  • Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
  • Once the beans are cooked, strain them and reserve the liquid, slightly mash, it will not take much, add reserved liquid from cooking for desired consistency. (I like to lightly mash just 2 or 3 cups of beans and mix that in with the remaining drained beans.)
  • Serve as a side dish or fill burritos and top with burrito (taco) sauce and loads of grated Cheddar cheese.

Notes

Used in Recipe Listed on this Site:
 
#1 Go-To Recipes,Sides - Slow Cooker