The Slow Cooker Cookbook: 75 Easy, Healthy, and Delicious Recipes for Slow Cooked Meals. Rockridge Press
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| 6 to 8 cups torn bread, preferably stale3 cups cheddar cheese, shredded3 cups milk | 6 eggs2 drops hot sauceSalt, to taste |
Grease the inside of the slow cooker with cooking spray, butter, or oil.
Cover the bottom of the cooker with bread. Sprinkle with a layer of cheese.
Layer the bread and cheese until all you have left is a little bit of cheese for the top.
Whisk the milk, eggs, and hot sauce with a pinch of salt. Pour into slow cooker, and push it down to make sure it becomes saturated. Sprinkle the rest of the cheese on top.
Cover and cook on low for 4 hours or until the strata is cooked through. Remove the lid, and cook for an additional 20 minutes.
Serve warm.
Serves 8.
Sausage and Potato Casserole
This makes a delicious and filling breakfast but can also be a perfect light meal when you don’t want something hearty but still want dinner to be ready when you get home. Feel free to add your choice of vegetables or spices to perk up this dish.
| 1 pound sausage1 medium onion, chopped1 pound potatoes, shredded2 cups cheddar cheese, shredded, divided | 2 tablespoons olive oil, optional6 large eggs1 cup milk½ cup mayonnaise |
Grease the inside of the slow cooker with cooking spray, butter, or oil.
Chop the sausage into bite-sized pieces, and add to the slow cooker along with the onions, potatoes, and half the cheese.
Whisk the eggs, milk, and mayo in a medium bowl, and pour the mixture into the cooker. Cover with the rest of the cheese.
Cover the pot and cook on high for about 3 hours or until the casserole has puffed and the cheese is slightly browned.
Allow to rest for 20 minutes and serve.
Serves 8.
Spicy Pears with Cranberries
Sometimes you just want something sweet alongside your Paleo-friendly omelet. These poached pears fit the bill nicely, and they reheat well if you’d like to make a large batch to eat during the week.
| 8 firm pears, such as Bosc, peeled and cored1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg | 2 tablespoons coconut oil1/2 cup raw honey1/2 teaspoon pure vanilla extract1 cup dried unsweetened cranberries |
Slice a very thin slice from the bottom of each pear to help the fruit stand upright.
In a small dish or bowl, combine the cinnamon and nutmeg, and sprinkle over the pears. Place the pears upright in the slow cooker.
Combine the coconut oil and honey in a small saucepan. Warm over low heat just until melted. Remove from the heat and stir in the vanilla. Pour the mixture over the pears, then add cranberries to the slow cooker, distributing them evenly around the pears.
Cover and cook on low heat for 4 hours. To serve, place a pear on a small plate, spoon cranberries around it, and drizzle a little of the cooking liquid over the top.
Serves 8.
Slow Cooker Oatmeal
Nothing is better at the beginning of a long day than this hot oatmeal, cooked to perfection. It’s so easy, you’ll find yourself doing it often. It cooks while you sleep, allowing you to have a fast and healthy breakfast on the go.
| 3 cups rolled oats (not the quick-cooking variety) | 7 cups waterPinch of salt |
Grease the inside of the slow cooker with cooking spray, butter, or oil.
Put the oats, water, and salt in pot and cover. Cook on low for 8 hours.
Serve with milk, fruit, and your choice of accompaniments.
Serves 8.
Baked Potato Soup
SOUPS AND STEWS
Your slow cooker is the perfect tool to create fabulous soups and stews. The long cooking time helps develop the flavor and tenderizes meats and vegetables to perfection. The recipes in this chapter are only the beginning; you can make just about any kind of soup you can imagine in a slow cooker.
Almost all of these soups can be served with crusty bread, in bread bowls, or with biscuits or cornbread. Many of them are filling enough to make a satisfying meal. You’ll never buy another can of condensed soup after you see just how easy it is to make delicious homemade soups in a slow cooker.
Baked Potato Soup
This is the perfect soup to serve piping hot on a cold winter day. The combination of chicken broth and whole milk give this soup a velvety texture, as well as a boost of flavor. Feel free to tweak the recipe to your liking; you can leave the skin on the potatoes or you can skip the step of pureeing the soup if you prefer a chunkier texture.
| 2 tablespoons butter, optional2 large leeks, white and light green parts, sliced½ teaspoon salt, optional4 large russet potatoes, peeled and diced | 3 cups chicken broth1 cup whole milkShredded cheddar cheese, chopped green onions, sour cream, and/or crumbled bacon, for garnish |
Grease the inside of the slow cooker with cooking spray, butter, or oil.
If desired, sauté the leeks in the butter until tender. Add salt for taste. Or, place the leeks in the slow cooker without sautéing.
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