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Southern Living
Slow-Cooker Cookbook
Put your slow-cooker to work like never before with the
Southern Living
Slow-Cooker Cookbook
! With over 200 great-tasting recipes, kitchen-tested by the experts at
Southern Living
, this slow-cooker cookbook is a must-have volume for any cook.
The folks at
Southern Living
tested and retested these recipes so you
won’t
fail—and your family will adore you! Prepare
Chicken Wings with Spicy Chili Sauce
or
Steak-and-Black Bean Chili
. Try our succulent
Thai-Style Ribs
or
Extra-Cheese Macaroni and Cheese
,
Baked Potato Stew
or
Chunky Minestrone
. Satisfy your sweet tooth with
Triple Chocolate-Covered Peanut Clusters
, or
White Chocolate-Coconut Fondue
!
You’ll get:
203 great-tasting, kitchen-tested recipes
80 beautiful full-color recipe photos—one on almost every page!
More than 80 delicious
Southern Living
recipe menus
Useful make-ahead recipe suggestions
“Living Light” recipes—your favorite
Southern Living
recipes made lighter!
Recipe serving suggestions
Southern Living
Test Kitchen staff secrets
Easy recipe index
And so much more!
Item#
Product
Qty
Price
544312
Southern Living Slow-Cooker Cookbook
$24.95
Dimensions - 8-1/4" x 10-1/4"
288 Pages
Hardcover
Over 200 recipes
Mu Shu Chicken Wraps
(See photo in more views)
Company's Coming
Slow-Cooker Size: 3- or 4-quart
Prep: 11 minutes, Cook: 6 hours
1 medium onion, diced
2 pounds skinned and boned chicken thighs
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon sesame or vegetable oil
3/4 cup hoisin sauce
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons rice wine
1/4 teaspoon ground ginger
8 (6-inch) flour tortillas
3 cups shredded napa cabbage
1/2 cup thinly sliced green onions
1. Place onion in a 3- or 4-quart slow cooker.
2. Sprinkle chicken evenly with salt and pepper.
3. Brown chicken 2 to 3 minutes on each side in hot oil in a large skillet over medium-high heat. Remove skillet from heat, and place chicken on top of onion in slow cooker.
4. Whisk together hoisin sauce and next 4 ingredients; pour over chicken. Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 5 hours. Shred chicken in cooker with fork.
5. Top each tortilla evenly with cabbage, chicken, and green onions. Fold bottom edge of each tortilla in to hold filling; roll tortilla crosswise, and, if desired, secure with wooden picks or parchment paper. Makes 8 servings.
Note:
Package these tasty wraps in parchment paper for an upscale bistro experience.
Appetizer Option:
Wrap the spicy chicken mixture in lettuce or cabbage leaves to serve as appetizers.
Mocha Pudding Cake
(See photo in more views)
15 Minutes or Less to Prep * Editor's Favorite
Slow-Cooker Size: 3-quart
Prep: 8 minutes; Cook: 2 hours, 30 minutes; Other: 30 minutes
1 1/3 cups sugar
1 cup all-purpose flour
1/2 cup butter, melted
4 large eggs, lightly beaten
1/3 cup unsweetened cocoa
1/4 cup chopped pecans, toasted
2 teaspoons instant coffee granules
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 teaspoons vanilla extract
Vanilla ice cream (optional)
1. Stir together all ingredients except ice cream in a large bowl. Pour into a lightly greased 3-quart slow cooker.
2. Cover and cook on LOW 2 to 2 1/2 hours or until set around the edges but still soft in the center. Let stand, covered, for 30 minutes. Serve warm with ice cream, if desired. Makes 6 to 8 servings.
Simply Chocolate: For a traditional chocolate pudding cake, just omit the cinnamon and coffee granules.
Spicy Black-and-Red Bean Soup
(See photo in more views)
Big Batch * 15 Minutes or Less to Prep
Slow-Cooker Size: 5- or 6-quart
Prep: 14 minutes, Cook: 8 hours
Spicy vegetable juice kicks up the heat in this colorful bean soup. If you want to mellow the flavor of this spicy veggie-packed soup, use regular vegetable juice instead.
1 1/2 cups chopped onion
1 1/4 cups sliced carrot
2 large garlic cloves, minced
1 (16-ounce) package frozen shoepeg white corn, thawed
1 (16-ounce) can kidney beans, drained
1 (15-ounce) can black beans, drained
2 (10-ounce) cans chili-style diced tomatoes with green chiles (we tested with Rotel Chili Fixins)
1 (14-ounce) can low-sodium beef broth
2 (5.5-ounce) cans spicy-hot vegetable juice (we tested with V-8)
1/2 teaspoon salt
1. Combine all ingredients in a 5- or 6-quart slow cooker.
2. Cover and cook on LOW 8 hours. Makes 8 servings (serving size: 1 1/3 cups).
Per serving: Calories 149 (4% from fat); Fat 0.7g (sat 0.1g, mono 0.1g, poly 0.3g); Protein 7.1g; Carb 32.4g; Fiber 7.7g; Chol 0mg; Iron 1.1mg; Sodium 755mg; Calc 44mg
Kelley's Famous Meat Loaf
Comfort Food * 15 Minutes or Less to Prep
Slow-Cooker Size: 3-quart oval
Prep: 9 minutes, Cook: 5 hours, Other: 10 minutes
Quick Menu: * Refrigerated mashed potatoes * Green beans
Meat loaf in the slow cooker? You bet! Using ground round is the secret.
Leftover Fixin's: This comfort food is sure to please the whole family. Make sandwiches with leftovers the next day.
1 1/2 pounds ground round
1 (1-ounce) envelope dry onion soup mix
1 cup ketchup, divided
1/4 cup water
3/4 cup fine, dry breadcrumbs
1 large egg
1 cup (4 ounces) shredded sharp Cheddar cheese
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
1 tablespoon light brown sugar
1 teaspoon prepared mustard
1. Combine ground round, soup mix, 1/2 cup ketchup, and next 6 ingredients; shape mixture into an 8 x 4 inch loaf. Place loaf in a lightly greased 3-quart oval slow cooker.
2. Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 3 hours. Remove ceramic insert from cooker, and carefully pour grease off meat loaf; return insert to cooker.
3. Stir together remaining 1/2 cup ketchup, brown sugar, and mustard in a small bowl; spread over meat loaf.
4. Cover and cook on LOW 1 more hour or until meat loaf registers 160°. Remove meat loaf from ceramic insert, and let stand 10 minutes before serving. Makes 6 to 8 servings.
Specs
Sample Recipe 1
Sample Recipe 2
Sample Recipe 3
Sample Recipe 4
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Southern Living
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