Savor and share: Slow cooker recipes

If you put the slow cooker away a few months back in favor of light, quick summer fare, autumn is a good time to pull it back out, along with the sweaters and gloves. So send us your favorite slow-cooker recipes for the Recipe Box of Oct. 25.

You can post recipes using the comment link below.

Please include your name, address, phone number and number of servings. (And please spell out measurements: teaspoon, tablespoon, cups, etc. It’s our style.)

Remember game meat recipes for Oct. 18. And it’s not too early to think about cranberry recipes for Nov. 1.

Categories: Reader favorites
Joe Stalvey

One Response

  1. eileen fischer says:

    From Marie Orlowe of Stratford, this week’s cookbook winner:
    Chicken Cacciatore
    Makes 4 servings
    1 1/2 cups marinara sauce
    1/2 cup thinly sliced onions
    1/4 cup tomato paste
    1/4 cup red or white wine
    1/2 teaspoon each dried rosemary and kosher salt
    8 small chicken thighs (or breasts), about 1 3/4 pounds, skin removed
    8 ounces mushrooms, cut in half or quartered if large
    Mix marinara sauce, sliced onions, tomato paste, wine, rosemary and kosher salt in a four-quart or larger slow cooker. Add chicken and mushrooms; toss to mix and coat. Cover and cook 2 1/2 to 3 1/2 hours on high or 5 to 8 hours on low until chicken and onions are tender.

    From Sandy Walker of Brookfield:
    Makes 5-6 servings
    2 medium sweet potatoes (1 ¼ lbs) peeled and cut into ¾-inch cubes
    3 small parsnips or carrots, peeled and cut in ½ inch thick slices
    1 cup chopped onion
    2 pounds boneless pork shoulder, cut into 1-inch pieces
    1 large Granny Smith apple, peeled, cored and coarsely chopped
    ¼ cup flour
    ¾ teaspoon salt
    ½ teaspoon each dried sage and thyme
    ¼ teaspoon pepper
    1 cup apple cider
    Layer sweet potatoes, parsnips, onion, pork and apple in a 3 ½-quart or larger slow cooker. Stir flour, salt, sage, thyme and pepper in a small bowl to mix. Add cider; stir until smooth. Pour over meat and vegetables. Cover and cook on low 7 to 9 hours or until pork and sweet potatoes are tender when pierced. Serve with noodles, if desired.

    From Sandra Estes of Norwalk:
    Beef Stew
    2 pounds chuck stew meat
    2 chopped onions
    4 potatoes, peeled and diced
    6 to 8 carrots, peeled and cut
    1 can cream of mushroom soup, undiluted
    1 package dry onion soup mix
    1 cup red wine or beef broth
    Place first four ingredients into a slow cooker. Mix soups and wine or broth together. Pour over meat and vegetables. Mix. Cook on low for eight hours.

    From Alice Cahn of Danbury:

    Slow cooker size: 3 ½ to 6 quart
    Serves 6
    ½ cup all-purpose flour
    ½ teaspoon salt
    ½ teaspoon freshly ground pepper
    12 skinless chicken thighs (cut pieces in half if you prefer)
    1 tablespoon vegetable oil
    1 large onion, chopped
    2 cloves garlic, minced
    ½ tablespoon curry (Durkee sweet curry is very nice)
    ½ tablespoon ground ginger
    1 (14-ounce) can light coconut milk
    1 (14-ounce) can sliced carrots, with liquid
    1 apple, cut into small pieces
    In a heavy plastic bag (or in a bowl) combine flour, salt and pepper. Add the chicken thighs to the flour mixture and toss to coat. Place the chicken in the slow cooker stoneware, reserving excess flour.
    In a large (nonstick) skillet, heat the oil over medium-high heat. Add the onion, garlic, curry powder and ground ginger. Cook, stirring for about three minutes, or until onions are translucent and fragrant. Sprinkle with reserved seasoned flour and cook, stirring for one minute.
    Stir in the light coconut milk, the carrots with the liquid and apple and bring to a boil. Mix well. Pour over the chicken in the slow cooker.
    Cover and cook on low for five to seven hours or high for three to five hours, until juices run clear when chicken is pierced with a fork.
    Server over rice, and if you wish, garnish with cashews and shredded sweetened toasted coconut.

    From Vicki Socci of New Canaan:
    Arborio Rice Pudding
    Makes 4 servings
    1 vanilla bean, split
    1/2 cup arborio rice
    3 cups milk
    1 cup heavy cream
    1/4 cup sugar
    Scrape out the seeds from the vanilla bean and place the seeds and the bean with the remaining ingredients in the slow cooker. Mix to combine well. Cover; cook on low six to eight hours or three to four hours on high. Remove bean before serving.

    From Dorothy Coleman of New Milford:
    Spiced Braised Beef with Sweet Potatoes
    1 1/2 pounds beef chuck, cut into chunks
    2 sweet potatoes (about 1 pound), cut into 1/2-inch thick half-moons
    1 (28-ounce) can whole peeled tomatoes
    1 large red onion, cut into wedges
    1/2 cup dried apricots
    2 teaspoons ground cumin
    2 teaspoons ground ginger
    1/2 teaspoon ground cinnamon
    1/2 teaspoon cayenne
    3/4 teaspoon kosher salt
    1/2 cup water
    1 (10-ounce) box couscous (1 1/2 cups)
    1 (15-ounce) can chickpeas, rinsed
    2 cups baby spinach
    1/4 cup almonds, chopped
    In a 4-6-quart slow cooker, combine the beef, potatoes, tomatoes (with the juice), onion, apricots, cumin, ginger, cinnamon, cayenne, 3/4 teaspoon salt and 1/2 cup water. Cook, covered, until the meat is tender on high for 4 to 5 hours or on low for 7 to 8 hours. Ten minutes before serving, prepare the couscous according to package directions. Add the chickpeas to the slow cooker and cook until heated through, two to three minutes. Stir in the spinach. Serve with the couscous and sprinkle with the chopped almonds.