Turn it on, and let your slow cooker do the work. Nothing takes the chill off a cold spring evening than a warm, satisfying meal, and these hands-free recipes are an easy fit into a busy schedule.

Slow Cooker Onion Soup

  • For caramelized onions:
  • 5 cups sliced yellow onions, (about 4 large onions)
  • 2 shallots, peeled and sliced
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • Salt and ground black pepper
  • For soup:
  • 1 teaspoon all-purpose flour
  • 1/4 cup dry sherry
  • 1 teaspoon dry thyme
  • Small sprig fresh rosemary
  • 1 teaspoon Worcestershire sauce
  • 2 cups low-sodium chicken broth
  • 2 cups low-sodium beef broth
  • 1 cup water
  • 1 tablespoon lemon juice
  • 6 thin slices baguette, toasted until golden and quite dry
  • 1/2 cup grated Gruyere cheese

Coat 4-quart or larger slow cooker with cooking spray. Add onions, shallots, garlic and oil. Toss well, then season with a bit of salt and pepper. Cover and cook on LOW until onions are richly colored and sweet, 8 to 10 hours. (The onions at this point can be removed and used for other recipes if not making the soup.)

Once onions are ready, sprinkle with the flour and stir until well-combined. Add sherry, thyme, rosemary, Worcestershire sauce, both broths and the water, then cover and cook for another 4 hours on low or 2 hours on HIGH. Once soup is done, stir in lemon juice and adjust the seasoning.

When ready to eat, set broiler on high. Ladle soup into broiler-safe serving crocks. Top each crock with a thin slice of toasted baguette and a heaping tablespoon of Gruyere. Place filled crocks on a rimmed baking sheet and broil just until cheese is golden, 1 to 2 minutes. Do not leave the crocks unattended as they will burn quickly. Serves 6.

Source: Associated Press/Melissa d'Arabian

Slow Cooker Scalloped Potatoes

  • Vegetable cooking spray
  • 3 pounds Yukon Gold or Eastern potatoes, unpeeled and thinly sliced (about 9 cups)
  • 1 large onion, thinly sliced (about 1 cup)
  • 1 can (10 3/4 ounces) Campbell’s Condensed Cheddar Cheese Soup
  • 1/2 cup milk
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup shredded Cheddar cheese (about 4 ounces)

Spray a 6-quart slow cooker with the cooking spray. Layer one third of the potatoes and half of the onion in the cooker. Repeat layers. Top with remaining potatoes. Stir soup, milk, Parmesan cheese, salt and black pepper in a medium bowl. Pour soup mixture over potatoes. Cover and cook on HIGH for 4 to 5 hours or until the potatoes are tender. Sprinkle with Cheddar cheese. Cover and let stand for 5 minutes or until cheese is melted.

Source: Campbell’s Kitchen

From Chef William Gertsenberger, Hy-Vee Crossroads

Slow Cooker Short Ribs

  • 1 tablespoons canola oil
  • 4 pounds bone-in beef chuck ribs
  • 2 large onions, peeled and quartered
  • 2 large carrots, chunked
  • 2 medium parsnips, chunked
  • 2 medium turnips, chunked
  • 4 sprigs rosemary
  • 4 sprigs thyme
  • ½ cup chopped parsley
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Louisiana hot sauce
  • 1 -12-ounce can of Guinness or Murphy’s dark stout beer
  • Salt and pepper to taste

In skillet on medium to medium high heat, add oil. Place ribs in skillet; sear on all sides. Place ribs in slow cooker. Add remaining ingredients. Set slow cooker on LOW for 8 hours. Serves 6 to 8.

From Chef William Gertsenberger, Hy-Vee Crossroads

Slow Cooker Hot Fudge Cake with Peanut Butter Sauce

  • 1-1/2 cups brown sugar unpacked, divided
  • 1 cup flour
  • ¼ cup plus 3 tablespoons unsweetened cocoa powder, divided
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ cup milk
  • 4 tablespoons melted butter, divided
  • 2 teaspoons vanilla, divided
  • ¼ cup white sugar, divided
  • 1 ¾ cups boiling water
  • ¼ cup light corn syrup
  • ½ cup peanut butter

Mix together 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. Stir in milk, tablespoons melted butter and 1 teaspoon vanilla. Spray slow cooker with cooking spray or butter sides and bottom. Spread batter in slow cooker set to HIGH.

Whisk ½ cup brown sugar, 2 tablespoons white sugar and ¼ cup cocoa powder together. Sprinkle over batter in slow cooker. Pour boiling water over top. Do not stir. Let cook 2 hours.

For peanut butter sauce: Melt corn syrup, tablespoons white sugar, 1 teaspoon vanilla and 2 tablespoons melted butter over medium-low heat. When sugar has dissolved, add peanut butter and stir until melted. Keep warm until serving.


Load comments