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It seems that not that long ago I shared a column featuring slow-cooker meals. In fact, over the years I've done a few. That's because I understand the daunting task of preparing hot nutritious meals for the family, especially when school-aged children are involved in sports and other afterschool activities. When everyone is on a different schedule, a slow-cooker takes the guesswork out of dinnertime -- it's anytime.
Add these easy and delicious slow-cooker recipes to your collection and I guarantee you will make them often.
Italian Pot Roast
8-ounces sliced fresh mushrooms
1 large sweet onion, cut in half and sliced
1 (3 to 4-pound) boneless chuck roast, trimmed
1 tsp. black pepper
2 T. olive oil
1 (1-ounce) envelope dry onion soup mix
1 (14-ounce) can beef broth
1 (8-ounce) can tomato sauce
3 T. tomato paste
1 tsp. dried Italian seasoning
2 T. cornstarch
1 (8-ounce) pappardelle pasta or wide egg noodles
Fresh basil leaves, for garnish, if desired
Directions: Place onions and mushrooms in lightly greased 5 to 6-quart slow-cooker. Set aside. Sprinkle roast with pepper and cook in hot oil in large skillet over medium-high heat 2 to 3 minutes per side to brown (this step may be done the night before and kept in the refrigerator until assembled.)
Place roast on top of mushrooms and onions. Sprinkle with soup mix. Pour beef broth and tomato sauce over roast. Cover and cook on LOW 8 to 10 hours or until meat shreds easily with fork.
Transfer roast to cutting board; cut into large chunks, removing any large pieces of fat. Keep warm.
Skim fat from juices in slow-cooker; stir in tomato paste and Italian seasoning. In small bowl, mix cornstarch with 2 tablespoons water until smooth. Add to juices in slow-cooker and stir to blend well. Increase heat to HIGH. Cover and cook 40 minutes longer or till mixture is thickened. Add roast back into cooker.
Cook pasta according to package directions. Serve roast over pappardelle. Serves 6.
Slow-Cooker White Chili
3 (15-ounce) cans Great Northern Beans, drained
2 cups shredded cooked chicken (rotisserie chicken works well.)
1 cup finely chopped onion
1 cup chopped red bell pepper
4 garlic cloves, sliced
1 (4-ounce) can chopped green chiles, with liquid
1 T. ground cumin
1 tsp. dried oregano
1/2 tsp. salt
2 (14.5-ounce) cans low-sodium chicken broth
Tortilla chips, for serving
Lime wedges and sour cream for garnish
Directions: Place all ingredients, except tortilla chips and garnish, in 4.5 to 6-quart slow-cooker. Stir to combine. Cover and cook chili till bubbling and thickened, 4 to 5 hours on HIGH or 8 to 10 hours on LOW. Serve with tortilla chips and garnishes. Serves 8.
Slow-Cooker
Cheesy Baked Ziti
4-ounces cream cheese, softened
1/4 cup sour cream
1-pound browned ground beef or sausage, or both
1/2 cup ricotta cheese
2 cloves garlic minced
3 fresh leaves, chopped
2 (24-ounce) jars marinara sauce
1 (16-ounce) can tomato sauce
1 cup water
1-pound package ziti pasta, uncooked
1 1/2 cups shredded parmesan cheese
1 cup shredded mozzarella cheese
Directions: In medium bowl, using hand mixer, combine cream cheese, sour cream, ricotta, garlic and chopped basil.
In another bowl, combine marinara, tomato sauce, cooked ground beef and water. Stir well.
In bottom of 5 to 6-quart slow-cooker place about 2 cups tomato sauce mixture. Top with half of the ziti pasta. Spread half of the cheese mixture over the ziti and top with half or the parmesan cheese. Repeat with remaining ingredients, ending with sauce.
Cover and cook on HIGH 2 to 3 hours. Sprinkle mozzarella on top and cook another 15 minutes on HIGH, covered to melt cheese. Serves 8 to 10.