Slow Cooker/Crock Pot Recipes - Soup and Side Dishes

Slow Cooker Recipes

Soup and Side Dishes

Mac-n-cheese

Ingredients:

Cooking spray

2 – eggs

1 ½ - cups – milk

1 – 12 oz. – can – evaporated milk

½ lb. – elbow macaroni

4 – cups – cheddar cheese (shredded)(divided)

1 – teaspoon – salt

½ - teaspoon – black pepper (optional)

Directions:

1. Coat inside of slow cooker with cooking spray.

2. In a large bowl, beat eggs with milk and evaporated milk.  Mix in uncooked macaroni and 3 cups shredded cheese.  Stir in salt and pepper.  Transfer to slow cooker, and sprinkle remaining (1 cup) cheese on top.

3. Cook on low for 5 to 6 hours.  Do NOT stir or remove lid while cooking.

4. Serve.

Slow Cooker German Potato Salad

Ingredients:

2 – lbs. – Red Potatoes (scrubbed and sliced – not peeled)

1 - Medium – Onion (chopped)

1 – cup – Celery (thinly sliced)

½ - cup – Red Bell Pepper (chopped)

½ - cup – Cooking Oil (or canola oil)

½ - cup – vinegar

6 – slices Bacon (cooked and crumbled)

Salt & pepper (to taste)

2 – Tablespoons – Fresh Parsley (chopped)

Directions:

1.    Combine potatoes, onion, celery, bell pepper, oil, vinegar, salt and pepper in a slow cooker. Mix well.

2.    Cover and cook on Low for 5 to 6 hours.

3.    Garnish with bacon and parsley, just before serving.

Vegetarian Minestrone Soup

Ingredients:

6 – cups – Vegetable Broth

1 – 28 oz. – can – Crushed Tomatoes

1 – 15 oz. – can Kidney Beans (drained)

1 – large – Onion (chopped)

2 – ribs – Celery (diced)

2 – large – Carrots (diced)

1 – can – Green Beans (drained)

1 – small – Zucchini (thinly sliced)

3 – cloves – Garlic (minced)

1 – Tablespoon – Fresh Parsley (minced)

1 ½ - teaspoons – Oregano (dried)

1 – teaspoon – Salt

¾ - teaspoon – Thyme (dried)

¼ - teaspoon – Black Pepper (ground)

½ - cup – Elbow Macaroni

4 – cups – Fresh Spinach

¼ - cup – Parmesan Cheese (grated) or more (to taste)

Directions:

1.    Combine broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a slow cooker.

2.    Cover and cook on Low for 6 to 8 hours.

3.    Near the end of your cooking time, bring a large pot of water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked, about 8 minutes; drain.

4.    Stir spinach and macaroni into the slow cooker.

5.    Cover and cook on High for 30 minutes more.

6.    Serve.  Top with Parmesan cheese.

TIP:  This is a hearty recipe that everyone enjoys.  You can make substitutions according to your own tastes.  I prefer black beans to kidney beans, so I would make that switch.  I also prefer caramelized onions to raw onions.  You can substitute fresh herbs, just make sure you adjust the amounts. The ratio is 3 to 1.  For each teaspoon of dried herbs, you use 1 Tablespoon of fresh herbs. To make this recipe non-vegetarian, use all or part chicken broth and add cooked chicken (dark or white).  You can also change the pasta by switching the macaroni with any other spaghetti or penne.  Use your imagination.