UTENSILS & COOKING
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RECIPES
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SLOW COOKER BEEF STEW
INGREDIENTS:
2 lbs. beef stew meat, 1 tsp. no salt herb seasoning
diced into 1” pieces 1 (14.5 ounce) can stewed tomatoes
1 Tbls. Worcestershire sauce 3/4 c. tomato juice
5 potatoes 4 carrots
1 yellow onion
2 fresh jalapeno peppers,
sliced into rings (optional)
DIRECTIONS:
1. The night before, cut potatoes, carrots, and onions. Put all
the vegetables in a plastic container filled with water overnight.
2. Also the night before, marinate the stew meat with Worcestershire
sauce and herb seasoning in a plastic storage bag.
3. Place in the refrigerator.
4. In the morning, put the raw beef in the bottom of your slow cooker.
5. Drain the vegetables and pour in on top of the beef. Pour in the
stewed tomatoes and tomato juice. If you like your stew a little spicy,
add a chopped jalapeno pepper or two.
6. Turn the slow cooker on high for 1 hour.
7. Then, set your slow cooker to low for 6-8 hours. The beef will cook
completely and will be very tender.
10 servings.
SLOW COOKER EASY MEATLOAF
INGREDIENTS:
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1¼ c. water
5½ lbs. pot roast
DIRECTIONS:
1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix
and water.
2. Place pot roast in slow cooker and coat with soup mixture.
3. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9
hours. Serve with steamed vegetables.
12 servings
RECIPES
RECIPES
SLOW COOKER CHICKEN & DUMPLINGS
INGREDIENTS:
4 skinless, boneless chicken breast halves
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 Tbsp. butter
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
DIRECTIONS:
1. Place the chicken, butter, soup, and onion in the slow cooker, and
fill with enough water to cover ingredients.
2. Cover and cook for 5 to 6 hours on High.
3. About 30 minutes before serving, place the torn biscuit dough in
the slow cooker.
4. Cook until the dough is no longer raw in the center.
6 servings.
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