Slow Cookers - Guides, Reviews & Recipes | Taste Recipes

Elise Jesse’s Slow-Cooker Ham and Gruyere Quiche

Elise Jesse — Wed, 16 Apr 2025 20:16:10 +0000

Ingredients

1 sheet refrigerated pie crust
9 large eggs
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1 cup diced ham
1 cup shredded Gruyere cheese

Text Ingredients

Directions

Place a piece of parchment paper into a 7-quart slow cooker. It should be big enough to cover the bottom and go up the sides. Unroll the pie crust and add to the slow cooker. I like to pinch the sides where there is extra crust for a prettier finished look.
Add the eggs, whipping cream, diced ham, cheese, salt, pepper and onion to a large bowl. Mix until combined (save 1 to 2 ounces of cheese for the top). Pour the egg mixture into the slow cooker.
Place the lid on your slow cooker and cook on high for 2 hours; you will know it's done when the center is firm.
Sprinkle the remaining cheese on top and replace the lid. Once the cheese is melted, lift your quiche from the slow cooker, place it on a cute dish, and enjoy!

Marry Me Pot Roast

Nancy Mock — Sun, 13 Apr 2025 05:56:33 +0000

Ingredients

1 large onion, cut into large chunks
5 garlic cloves, smashed
1/2 cup beef stock
1 tablespoon oil from a jar of sundried tomatoes
3 to 4 pounds boneless beef chuck roast
1/2 cup dry red wine
1/2 cup julienned oil-packed sun-dried tomatoes
1 jar (10 ounces) roasted sweet red peppers, drained
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
2 cans (10-1/2 ounces each) condensed cream of mushroom soup, undiluted
16 ounces pappardelle pasta
Freshly grated Parmesan cheese, for garnish
Fresh basil leaves, for garnish

Text Ingredients

Directions

In a large crock pot, scatter onions and garlic cloves in a layer. Pour in beef stock.
In a large skillet, heat sun-dried tomato oil to medium-high heat. Add chuck roast; sear until golden brown, 2-3 minutes per side. Transfer roast to the slow cooker.
Pour red wine into the hot skillet; use a wooden spoon to deglaze the pan, scraping the browned bits from the surface. Pour the wine mixture over the roast.
Scatter sundried tomatoes and roasted red pepper strips in the slow cooker. Sprinkle roast with oregano, thyme, salt and pepper. Pour the cream of mushroom soup over the roast. Cover; cook on low 7-8 hours or until the meat is fall-apart tender.
Shortly before the roast is done, bring a large pot of salted water to a boil; cook pappardelle pasta according to package directions or until al dente. Drain; set aside.
Transfer the roast to a cutting board; tent with foil. With a slotted spoon, transfer vegetables from the liquid to a small bowl. Whisk the liquid into a creamy gravy. Stir the vegetables back into the gravy.
Shred the pot roast. Place portions of cooked pasta on serving plates; place shredded pot roast on top. Ladle gravy and vegetables on top; sprinkle with grated Parmesan and fresh basil leaves. Serve immediately.

Nutrition Facts

1 serving: 686 calories, 28g fat (9g saturated fat), 180mg cholesterol, 1140mg sodium, 52g carbohydrate (4g sugars, 4g fiber), 48g protein.

Coconut Curry Chicken

Susan Bronson — Fri, 21 Mar 2025 05:55:06 +0000

Ingredients

2 tablespoons olive oil
1 small onion, chopped
1 tablespoon minced fresh gingerroot
2 teaspoons minced garlic
1 tablespoon red curry paste
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 pounds boneless skinless chicken thighs
4 cups reduced-sodium chicken broth
1 cup coconut milk
1 tablespoon cornstarch
3 tablespoons lime juice
Hot cooked rice, for serving
Chopped peanuts, cilantro and lime wedges for serving

Text Ingredients

Directions

Heat olive oil in a Dutch oven to medium heat. Add onion; cook 4-5 minutes or until soft. Stir in ginger and garlic; cook 30-60 seconds or until fragrant. Stir in red curry paste, curry powder, coriander, salt, pepper and cayenne. Add chicken and broth. Cover; simmer over medium-low heat until chicken easily falls apart, 25-30 minutes. Use two forks to shred chicken.
In a small bowl, mix coconut milk and cornstarch until smooth; stir into cooking juices with lime; simmer another 5 minutes. Serve over hot cooked rice; top with chopped peanuts, cilantro and lime wedges if desired.

Nutrition Facts

1 serving: 348 calories, 22g fat (10g saturated fat), 101mg cholesterol, 934mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 31g protein.

Slow-Cooker Bread Pudding

Susan Bronson — Fri, 14 Mar 2025 05:58:01 +0000

Ingredients

8 cups cubed bread or cubed cinnamon bread
1 cup raisins, optional
1 cup whole milk
1 cup half-and-half cream
4 large eggs, room temperature
1/4 cup butter, melted
1/4 cup sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Optional: Whipped cream and powdered sugar

Text Ingredients

Directions

In a greased 6-qt slow cooker, combine bread cubes and raisins. In a large bowl, whisk milk, cream, eggs, butter, sugar, vanilla, cinnamon and nutmeg. Pour over bread and raisins; toss to coat. Cook on low until a knife inserted in the center comes out clean, 2-1/2 to 3 hours. Serve with whipped cream and powdered sugar, if desired.

Nutrition Facts

1 serving: 320 calories, 13g fat (7g saturated fat), 126mg cholesterol, 283mg sodium, 41g carbohydrate (22g sugars, 2g fiber), 9g protein.

Slow-Cooker Chicken Stew

Kate McKiernan — Mon, 10 Feb 2025 06:55:16 +0000

Ingredients

1 tablespoon olive oil
1 pound boneless skinless chicken thighs, cubed
1-1/2 teaspoons salt, divided
1/2 teaspoon pepper, divided
4 medium carrots, thinly sliced
1 small onion, chopped
1 celery rib, chopped
1 garlic clove, minced
4 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 teaspoon dried parsley flakes
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
3 cups reduced-sodium chicken broth
1/2 cup whole milk
1/4 cup cornstarch
1 cup frozen peas

Text Ingredients

Directions

In a large skillet, heat oil over medium heat. Add chicken thighs; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until browned, 2-3 minutes per side. Transfer to a 4- or 5-quart slow cooker.
To the same skillet, add carrots, onion, celery and garlic; cook until tender, 3-4 minutes; add to the slow cooker.
Add potatoes, parsley, rosemary, thyme and remaining 1 teaspoon salt and 1/4 teaspoon pepper to slow cooker. Pour broth over top; gently stir.
Cook, covered, on low until chicken is cooked through and vegetables are tender, 4-5 hours or on high, 2-3 hours.
In a small bowl, whisk milk and cornstarch until smooth; stir into stew. Add in peas. Cook, covered, until sauce is thickened, about 30 minutes.

Nutrition Facts

1-1/3 cup: 281 calories, 9g fat (2g saturated fat), 52mg cholesterol, 989mg sodium, 31g carbohydrate (6g sugars, 4g fiber), 19g protein.

Lip-Smacking Peach & Whiskey Wings

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:38:24 +0000

Ingredients

3 pounds chicken wings (about 1 dozen)
1 teaspoon salt
1/2 teaspoon pepper
1 can (29 ounces) sliced peaches in extra-light syrup, undrained
1/2 cup whiskey
1/4 cup honey
1 tablespoon lime juice
1 tablespoon Louisiana-style hot sauce
3 garlic cloves, minced
4 teaspoons cornstarch
2 tablespoons cold water
Minced chives, optional

Text Ingredients

Directions

Pat chicken wings dry. Using a sharp knife, cut through the 2 wing joints; discard wing tips. Season wings with salt and pepper. Place in a 3- or 4-qt. slow cooker.
Pulse peaches with syrup in a food processor until pureed. Add the next 5 ingredients; pulse to combine. Pour over wings; toss to coat. Cook, covered, on low until chicken is tender, 4-6 hours.
Combine cornstarch and water until smooth; stir into slow cooker. Cook, covered, on high until sauce is thickened, about 15 minutes.
Preheat broiler. Remove wings to a 15x10x1-in. pan; arrange in a single layer. Broil wings 3-4 in. from heat until lightly browned, 2-3 minutes. Brush with sauce before serving. Serve with remaining sauce, and chives if desired.

Test Kitchen Tips

If you like your wings not so saucy, place them in a single layer on a foil-lined sheet pan and broil 2 minutes on each side.

If using fresh peaches in place of canned, add a few tablespoons of brown sugar.

Nutrition Facts

1 piece: 93 calories, 4g fat (1g saturated fat), 18mg cholesterol, 140mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 6g protein.

Tomato Beef Barley Soup

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:36:53 +0000

Ingredients

1 pound ground beef
1 medium onion, finely chopped
1/2 medium head cabbage, coarsely shredded (about 5 cups)
1 large carrot, chopped
1-1/4 teaspoons salt
1 teaspoon pepper
1 carton (32 ounces) beef broth
2 cans (8 ounces each) roasted garlic tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cups fresh or frozen corn (about 10 ounces), thawed
1/2 cup medium pearl barley

Text Ingredients

Directions

In a large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes. Using a slotted spoon, transfer beef mixture to a 5-qt. slow cooker.
Stir in cabbage, carrot, salt, pepper, broth, tomato sauce and tomatoes. Cook, covered, on low 6 hours.
Stir in corn and barley; turn up to high and cook until barley is tender, about 1 hour.

Nutrition Facts

1-1/3 cups: 239 calories, 8g fat (3g saturated fat), 35mg cholesterol, 1372mg sodium, 28g carbohydrate (9g sugars, 6g fiber), 16g protein.

Kalua Pork

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:36:34 +0000

Ingredients

1 boneless pork shoulder roast (5 to 6 pounds)
1 tablespoon liquid smoke
4 teaspoons sea salt (preferably Hawaiian red sea salt)
Hot cooked rice, optional

Text Ingredients

Directions

Pierce pork with a fork; rub with liquid smoke and salt. Place pork in a 6-qt. slow cooker. Cook, covered, on low, 8-10 hours or until pork is tender.
Remove roast; shred with 2 forks. Strain cooking juices; skim fat. Return pork to slow cooker. Stir in enough cooking juices to moisten; heat through. Serve with rice if desired.

Nutrition Facts

3 ounces cooked pork: 205 calories, 13g fat (5g saturated fat), 75mg cholesterol, 504mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 21g protein. Diabetic Exchanges: 3 medium-fat meat.

Slow-Cooked Pumpkin Apple Cobbler

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:36:16 +0000

Ingredients

5 cups sliced peeled tart apples (about 4 medium)
1 cup fresh or frozen cranberries
1 cup packed dark brown sugar, divided
2 teaspoons ground cinnamon, divided
1 teaspoon vanilla extract
1/2 cup butter, softened
3 large eggs, room temperature
1 can (15 ounces) pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Chopped pecans, optional
Vanilla ice cream or whipped cream

Text Ingredients

Directions

In a 4- or 5-qt. greased slow cooker, combine apples, cranberries, 1/2 cup brown sugar, 1 teaspoon cinnamon and vanilla.
In a large bowl, cream butter and remaining 1/2 cup brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin. In another bowl, whisk flour, baking powder, baking soda, salt and remaining 1 teaspoon cinnamon; beat into pumpkin mixture.
Spread over apple mixture. If desired, sprinkle with pecans. Cook, covered, on high until apple mixture is bubbling around edges and cake is set, about 4 hours. Serve with ice cream or whipped cream.

Nutrition Facts

1 serving: 407 calories, 14g fat (8g saturated fat), 100mg cholesterol, 402mg sodium, 66g carbohydrate (36g sugars, 4g fiber), 7g protein.

Slow-Cooked Chicken Caesar Wraps

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:36:08 +0000

Ingredients

1-1/2 pounds boneless skinless chicken breast halves
2 cups chicken broth
3/4 cup creamy Caesar salad dressing
1/2 cup shredded Parmesan cheese
1/4 cup minced fresh parsley
1/2 teaspoon pepper
6 flour tortillas (8 inches), warmed
2 cups shredded lettuce
Optional: Salad croutons, crumbled cooked bacon and additional shredded Parmesan cheese

Text Ingredients

Directions

Place chicken and broth in a 1-1/2- or 3-qt. slow cooker. Cook, covered, on low 3-4 hours or until a thermometer inserted in chicken reads 165°. Remove chicken and discard cooking juices. Shred chicken with 2 forks; return to slow cooker.
Stir in dressing, Parmesan, parsley and pepper; heat through. Serve in tortillas with lettuce and, if desired, salad croutons, crumbled bacon and additional shredded Parmesan cheese.

Nutrition Facts

1 wrap: 472 calories, 25g fat (5g saturated fat), 79mg cholesterol, 795mg sodium, 29g carbohydrate (1g sugars, 2g fiber), 31g protein.

Beergarita Chicken Tacos

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:35:57 +0000

Ingredients

1 bottle (12 ounces) Mexican beer or chicken broth
1 cup thawed nonalcoholic margarita mix
1 can (4 ounces) chopped green chiles, undrained
2 tablespoons lime juice
1 teaspoon grated lime zest
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1-1/2 pounds boneless skinless chicken breast halves
12 taco shells
Optional toppings: Shredded pepper jack cheese, minced fresh cilantro, thinly sliced radishes and sour cream

Text Ingredients

Directions

Combine the first 11 ingredients in a 3- or 4-qt. slow cooker; top with chicken. Cook, covered, on low until a thermometer inserted in chicken reads 165°, 2-1/2 to 3 hours.
Remove chicken; shred with 2 forks. Return to slow cooker; heat through. Using a slotted spoon, serve in taco shells with toppings as desired.

Nutrition Facts

2 tacos: 294 calories, 7g fat (3g saturated fat), 63mg cholesterol, 627mg sodium, 32g carbohydrate (16g sugars, 1g fiber), 25g protein.

Orange-Chipotle Chicken

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:35:52 +0000

Ingredients

2 boneless skinless chicken breast halves (6 ounces each)
1/8 teaspoon salt
Dash pepper
1/4 cup chicken broth
3 tablespoons orange marmalade
1-1/2 teaspoons canola oil
1-1/2 teaspoons balsamic vinegar
1-1/2 teaspoons minced chipotle pepper in adobo sauce
1-1/2 teaspoons honey
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
2 teaspoons cornstarch
1 tablespoon cold water

Text Ingredients

Directions

Sprinkle chicken with salt and pepper. Transfer to a 1-1/2-qt. slow cooker. In a small bowl, combine the broth, marmalade, oil, vinegar, chipotle pepper, honey, chili powder and garlic powder; pour over chicken. Cover and cook on low for 3-4 hours or until a thermometer reads 165°.
Remove chicken to a serving platter and keep warm. Place cooking juices in a small saucepan; bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

Nutrition Facts

1 chicken breast half : 324 calories, 8g fat (1g saturated fat), 95mg cholesterol, 414mg sodium, 29g carbohydrate (24g sugars, 1g fiber), 35g protein.

Slow-Cooker Italian Chicken

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:35:42 +0000

Ingredients

2 boneless skinless chicken breast halves (4 ounces each)
1 cup reduced-sodium chicken broth
1 cup stewed tomatoes, cut up
1/2 cup tomato sauce
1 small green pepper, chopped
1 tablespoon chopped green onion
1 garlic clove, minced
1-1/2 teaspoons chili powder
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
2 tablespoons all-purpose flour
1/4 cup cold water
Hot cooked pasta
Shaved Parmesan cheese, optional

Text Ingredients

Directions

Place chicken in a 1-1/2-qt. slow cooker. In a bowl, combine the broth, tomatoes, tomato sauce, green pepper, onion, garlic and seasonings; pour over chicken. Cover and cook on low until chicken is tender, 3-4 hours. Remove chicken and keep warm.
Pour cooking juices into a small saucepan. Combine flour and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with chicken and pasta. If desired, top with shaved Parmesan cheese.

Nutrition Facts

1 serving: 230 calories, 4g fat (1g saturated fat), 63mg cholesterol, 900mg sodium, 23g carbohydrate (9g sugars, 4g fiber), 28g protein.

Slow-Cooker Coconut Curry Chicken

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:35:40 +0000

Ingredients

1 medium potato, peeled and cubed
1/4 cup chopped onion
2 boneless skinless chicken breast halves (4 ounces each)
1/2 cup light coconut milk
2 teaspoons curry powder
1 garlic clove, minced
1/2 teaspoon reduced-sodium chicken bouillon granules
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup hot cooked rice
1 green onion, thinly sliced
Optional: Raisins, shredded coconut and chopped unsalted peanuts

Text Ingredients

Directions

Place potatoes and onion in a 1-1/2- or 2-qt. slow cooker. In a large skillet coated with cooking spray, brown chicken on both sides. Transfer to slow cooker.
In a small bowl, combine the coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low 4-5 hours or until meat is tender.
Serve chicken and sauce with rice; sprinkle with green onion. If desired, garnish with raisins, coconut and peanuts.

Nutrition Facts

1 serving: 353 calories, 7g fat (4g saturated fat), 63mg cholesterol, 266mg sodium, 42g carbohydrate (3g sugars, 3g fiber), 27g protein.

Italian Beef Vegetable Soup

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:34:10 +0000

Ingredients

1/2 pound lean ground beef (90% lean)
1/4 cup chopped onion
2 cups chopped cabbage
2 medium carrots, chopped
1 cup fresh Brussels sprouts, quartered
1 cup chopped fresh kale
1 celery rib, chopped
1 tablespoon minced fresh parsley
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/4 teaspoon salt
3 cups beef stock
1 can (14-1/2 ounces) Italian diced tomatoes, undrained

Text Ingredients

Directions

In a large skillet, cook beef with onion over medium-high heat until browned, 4-5 minutes, breaking the meat into crumbles. Transfer to a 3- or 4-qt. slow cooker. Stir in remaining ingredients.
Cook, covered, on low 5-6 hours or until carrots are tender.

Test Kitchen tips

Our tasting panel thought the flavor was almost like an Italian cabbage roll.

Turn this into a main dish by adding more ground beef.

Nutrition Facts

1 cup: 127 calories, 3g fat (1g saturated fat), 24mg cholesterol, 617mg sodium, 14g carbohydrate (9g sugars, 3g fiber), 11g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

Steakhouse Soup

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:34:08 +0000

Ingredients

1 cup steak sauce, divided
1 carton (32 ounces) beef broth
1-1/2 pounds red potatoes, cubed
1-1/2 pounds beef stew meat, cut into 1/2-inch pieces
1 package (16 ounces) frozen vegetables of your choice, thawed
2 cups water
1 medium onion, chopped
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper

Text Ingredients

Directions

Combine 2/3 cup steak sauce and remaining ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until steak and potatoes are tender. Before serving, stir in remaining 1/3 cup steak sauce if desired.

Steak Soup Tips

What other meat can you use for steak soup?

One of best things about slow cooker beef recipes is that cooking meat slowly over a long period of time makes it really tender. That means you can use tougher, more economical cuts like beef stew meat, chuck roast and round steak. Save more tender (and expensive!) cuts like sirloin for quicker cooking methods like grilling or broiling. We have plenty of delicious steak recipes for you if you have a tender cut of beef you'd like to cook.

What else can you put in steak soup?

Soup recipes are usually very versatile and steak soup is no exception. Instead of red potatoes, you could use Yukon gold. Including a frozen vegetable mix makes this soup really easy to make, but you could also use a combination of fresh root vegetables like carrots, turnips, rutabagas or parsnips.

Can you make steakhouse soup ahead of time?

Steakhouse soup can be made ahead of time and stored in the refrigerator for 2 to 3 days. It could be frozen, but potatoes tend to break down after freezing and reheating, so the texture won't be as good as fresh.

—Peggy Woodward, Taste Recipes Senior Food Editor

Nutrition Facts

1-1/2 cups: 198 calories, 5g fat (2g saturated fat), 42mg cholesterol, 874mg sodium, 20g carbohydrate (5g sugars, 3g fiber), 16g protein.

Weekday Chicken Cacciatore

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:33:27 +0000

Ingredients

4 chicken leg quarters
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
SAUCE:
1/2 pound sliced fresh mushrooms
1 medium onion, halved and thinly sliced
1 medium sweet red pepper, coarsely chopped
2 garlic cloves, minced
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup white wine or chicken broth
Fresh oregano and grated Parmesan cheese, optional

Text Ingredients

Directions

Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides.
In a 5-qt. slow cooker, combine sauce ingredients; arrange chicken over sauce. Cook, covered, on low until chicken and vegetables are tender, 4-6 hours. If desired, top with fresh oregano and grated Parmesan cheese.

Nutrition Facts

1 chicken leg quarter with 1-1/3 cups sauce: 391 calories, 23g fat (5g saturated fat), 104mg cholesterol, 849mg sodium, 12g carbohydrate (7g sugars, 3g fiber), 33g protein.

Beef Taco Chili

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:33:24 +0000

Ingredients

1 pound ground beef
1 medium onion, chopped
2-1/2 cups water
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cans (8 ounces each) tomato sauce
2-1/2 teaspoons beef bouillon granules
2 garlic cloves, minced
1 envelope taco seasoning
2 tablespoons chili powder
2 teaspoons dried oregano
2 teaspoons baking cocoa
1-1/2 teaspoons ground cumin
1 teaspoon Louisiana-style hot sauce
1/2 teaspoon pepper
Optional toppings: Sour cream, tortilla strips and sliced jalapenos

Text Ingredients

Directions

Cook beef and onion in a large skillet over medium heat until meat is no longer pink, 5-7 minutes, breaking beef into crumbles; drain. Transfer to a 4-qt. slow cooker. Stir in the next 13 ingredients.
Cover and cook on low for 7-9 hours or until heated through. Serve with toppings as desired.

Nutrition Facts

1-1/2 cups: 337 calories, 11g fat (3g saturated fat), 47mg cholesterol, 1657mg sodium, 39g carbohydrate (7g sugars, 10g fiber), 23g protein.

Fall Vegetable Sloppy Joes

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:33:22 +0000

Ingredients

8 bacon strips, cut into 1-inch pieces
2 pounds lean ground beef (90% lean)
1 medium onion, chopped
2 garlic cloves, minced
2 cups shredded peeled butternut squash
2 medium parsnips, peeled and shredded
2 medium carrots, peeled and shredded
1 can (12 ounces) cola
1 can (8 ounces) tomato paste
1 cup water
1/3 cup honey mustard
1-1/2 teaspoons ground cumin
1-1/4 teaspoons salt
1 teaspoon ground allspice
1/2 teaspoon pepper
18 hamburger buns, split

Text Ingredients

Directions

In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings. In the same skillet, cook beef, onion and garlic over medium heat until beef is no longer pink and onion is tender, 10-12 minutes, breaking meat into crumbles; drain.
Transfer to a 5- or 6-qt. slow cooker. Stir in squash, parsnips, carrots, cola, tomato paste, water, mustard and seasonings. Cook, covered, on low until vegetables are tender, 4-5 hours. Stir in bacon. Serve on buns.

Nutrition Facts

1 sandwich: 275 calories, 8g fat (3g saturated fat), 35mg cholesterol, 526mg sodium, 35g carbohydrate (9g sugars, 3g fiber), 17g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

Asparagus Tuna Noodle Casserole

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:33:19 +0000

Ingredients

2 cups uncooked elbow macaroni
2 cans (10-1/2 ounces each) condensed cream of asparagus soup, undiluted
2 cups sliced fresh mushrooms
1 medium sweet red pepper, chopped
1 small onion, chopped
1/4 cup lemon juice
1 tablespoon dried parsley flakes, divided
1-1/2 teaspoons smoked paprika, divided
1 teaspoon garlic salt
1/2 teaspoon pepper
2 pounds fresh asparagus, cut into 1-inch pieces
2 pouches (6.4 ounces each) light tuna in water
1-1/2 cups shredded Colby cheese
1 cup multigrain snack chips, crushed
4 bacon strips, cooked and crumbled

Text Ingredients

Directions

Cook macaroni according to package directions for al dente; drain. Transfer to a 4- or 5-qt. greased slow cooker. Stir in soup, mushrooms, red pepper, onion, lemon juice, 1-1/2 teaspoons parsley, 1 teaspoon paprika, garlic salt and pepper. Cook, covered, on low 4 hours.
Stir in asparagus and tuna. Cook, covered, on low until asparagus is crisp-tender, about 1 hour longer. Sprinkle with remaining 1-1/2 teaspoons parsley and 1/2 teaspoon paprika. Serve with cheese, crushed chips and bacon.

Nutrition Facts

1-1/3 cups: 338 calories, 15g fat (6g saturated fat), 44mg cholesterol, 1110mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 22g protein.

Slow-Cooker Meatball Stew

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:33:17 +0000

Ingredients

4 peeled medium potatoes, cut into 1/2-inch cubes
4 medium carrots, cut into 1/2-inch cubes
2 celery ribs, cut into 1/2-inch cubes
1 medium onion, diced
1/4 cup frozen corn
1 package (28 to 32 ounces) frozen fully cooked home-style meatballs
1-1/2 cups ketchup
1-1/2 cups water
1 tablespoon white vinegar
1 teaspoon dried basil
Optional: Biscuits or dinner rolls

Text Ingredients

Directions

In a 5-qt. slow cooker, combine potatoes, carrots, celery, onion, corn and meatballs. In a bowl, mix ketchup, water, vinegar and basil; pour over meatballs. Cook, covered, on low for 6-8 hours, until meatballs are cooked through. If desired, serve with biscuits or dinner rolls.

Nutrition Facts

1 cup: 449 calories, 26g fat (12g saturated fat), 41mg cholesterol, 1322mg sodium, 40g carbohydrate (17g sugars, 4g fiber), 16g protein.

Slow-Cooker Orange Chicken

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:33:15 +0000

Ingredients

1 cup chicken broth
1 cup orange juice
1/2 cup honey
1/2 cup packed brown sugar
1 to 2 teaspoons crushed red pepper flakes
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
2 garlic cloves, minced
1/4 teaspoon ground ginger
6 boneless skinless chicken breast halves (about 6 ounces each)
3 tablespoons cornstarch
1/4 cup water
4 ounces uncooked rice noodles
Chopped green onions

Text Ingredients

Directions

Combine first 10 ingredients until well mixed. Place chicken in a 4- or 5-qt. slow cooker; add broth mixture. Cook, covered, on low until tender, 3-4 hours. Remove chicken; when cool enough to handle, coarsely shred meat with 2 forks. Set aside.
In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return chicken to slow cooker; add noodles. Cook, covered, on low for 15 minutes. Stir noodles; cook until thickened and noodles are tender, 15 minutes longer. Serve with green onions.

Nutrition Facts

1 serving: 473 calories, 6g fat (1g saturated fat), 95mg cholesterol, 520mg sodium, 67g carbohydrate (46g sugars, 1g fiber), 36g protein.

Bacon Breakfast Casserole

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:33:07 +0000

Ingredients

1 pound bacon strips, chopped
1 package (28 ounces) frozen O'Brien potatoes, thawed
3 cups shredded Mexican cheese blend
12 large eggs
1 cup 2% milk
1/2 teaspoon salt
1/2 teaspoon pepper
Minced fresh parsley, optional

Text Ingredients

Directions

In a large skillet, cook bacon in batches over medium heat until crisp. Remove to paper towels to drain.
In a greased 4- or 5-qt. slow cooker, layer a third of each of the following: potatoes, bacon and cheese. Repeat layers twice. In a large bowl, whisk eggs, milk, salt and pepper; pour over top. Cook, covered, on low until eggs are set, 4-5 hours. Turn off slow cooker. Remove cooker insert to a wire rack; let stand, uncovered, 30 minutes before serving. If desired, sprinkle with fresh parsley.

Test Kitchen tips

Letting this dish stand before serving helps prevent liquid from "weeping" out.

Nutrition Facts

1 serving: 306 calories, 19g fat (8g saturated fat), 226mg cholesterol, 606mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 18g protein.

BBQ Bacon Pulled Chicken Sandwiches

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:32:41 +0000

Ingredients

1 bottle (18 ounces) barbecue sauce
1/2 cup amber beer or root beer
1/4 cup cider vinegar
2 green onions, chopped
2 tablespoons dried minced onion
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
4 garlic cloves, minced
1 tablespoon dried parsley flakes
2 pounds boneless skinless chicken breasts
12 hamburger buns, split and toasted
24 cooked bacon strips
12 lettuce leaves

Text Ingredients

Directions

In a large bowl, combine the first 9 ingredients. Place chicken in a greased 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low, 3-4 hours or until tender. Shred chicken with 2 forks. Serve on buns with bacon and lettuce.

Nutrition Facts

1 sandwich: 401 calories, 12g fat (4g saturated fat), 65mg cholesterol, 1175mg sodium, 43g carbohydrate (19g sugars, 2g fiber), 28g protein.

Gourmet Barbecue Beef Sandwiches

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:32:09 +0000

Ingredients

1 beef rump roast or bottom round roast (3 to 4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup barbecue sauce
12 croissants, split
12 slices provolone cheese
Optional: Tomato slices, lettuce leaves and red onion slices

Text Ingredients

Directions

Rub roast with salt and pepper. Place in a 5- or 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until meat is tender.
Remove roast; cool slightly. Skim fat from cooking juices. Slice beef; return beef and cooking juices to slow cooker. Add barbecue sauce; heat through. Place croissant bottoms on a baking sheet; top with cheese. Broil 4-6 in. from heat until cheese is melted, 1-2 minutes. Top with beef. If desired, serve with optional toppings. Replace croissant tops.

Test Kitchen tips

Mix and match toppings for different takes on this slow-cooked sandwich. Try pepper jack cheese with french-fried onions or sharp cheddar with slaw.

Nutrition Facts

1 sandwich: 511 calories, 25g fat (13g saturated fat), 125mg cholesterol, 805mg sodium, 38g carbohydrate (15g sugars, 2g fiber), 33g protein.

Spiced Pulled Pork Sandwiches

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:31:00 +0000

Ingredients

1-1/2 teaspoons salt
1-1/2 teaspoons garlic powder
1-1/2 teaspoons ground cumin
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons chili powder
1-1/2 teaspoons coarsely ground pepper
1 boneless pork shoulder butt roast (3 to 4 pounds), halved
2 tablespoons olive oil
2 medium onions, halved and sliced
8 garlic cloves, coarsely chopped
1-1/2 cups water
1 tablespoon liquid smoke, optional
10 hamburger buns, split and toasted
Barbecue sauce
Sliced jalapeno pepper, optional

Text Ingredients

Directions

Mix seasonings; rub over pork. In a large skillet, heat oil over medium heat. Brown pork on all sides. Transfer to a 5- or 6-qt. slow cooker.
In same pan, cook and stir onions over medium heat until lightly browned, 4-5 minutes. Add garlic; cook and stir 1 minute. Add water; bring to a boil, stirring to loosen browned bits from pan. If desired, stir in liquid smoke. Add to pork.
Cook, covered, on low until meat is tender, 6-8 hours. Remove roast; discard onion mixture. Shred pork with 2 forks; return to slow cooker and heat through. Serve on buns with barbecue sauce and, if desired, jalapeno slices.

Nutrition Facts

1 sandwich: 386 calories, 18g fat (6g saturated fat), 81mg cholesterol, 669mg sodium, 26g carbohydrate (4g sugars, 2g fiber), 28g protein.

Sweet and Spicy Sloppy Joes

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:30:01 +0000

Ingredients

2 teaspoons canola oil
3 pounds ground turkey
1 large onion, chopped
1/2 medium green pepper, chopped
3 garlic cloves, minced
2 tablespoons Worcestershire sauce
1 teaspoon crushed red pepper flakes
3 cups ketchup
2/3 cup water
1/3 cup packed brown sugar
3 tablespoons spicy brown mustard
1/2 teaspoon salt
1/4 teaspoon pepper
12 hamburger buns, split
Optional: Coleslaw and dill pickle slices

Text Ingredients

Directions

Heat oil in a large nonstick skillet over medium-high heat. Cook turkey in batches until no longer pink, breaking into crumbles, 8-10 minutes per batch. Transfer meat to a 5- or 6-qt. slow cooker. In the same skillet, cook the onion and green pepper until tender, 2-3 minutes. Add garlic, Worcestershire and red pepper flakes; cook 1 minute longer. Transfer to slow cooker.
In a bowl, combine ketchup, water, brown sugar, mustard, salt and pepper; pour over meat. Cover and cook on low 4-5 hours or until flavors are blended. Serve on buns with toppings as desired.

Test Kitchen tips

Top with pickled jalapenos, fried onions or pickles for crunch.

Coleslaw tossed in a vinaigrette is great as a side or a topper on this sandwich.

Nutrition Facts

1 sandwich: 390 calories, 11g fat (3g saturated fat), 75mg cholesterol, 1206mg sodium, 46g carbohydrate (26g sugars, 1g fiber), 27g protein.

Country Bacon-Beef Mac and Cheese

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:29:58 +0000

Ingredients

5 bacon strips, chopped
1-1/2 pounds ground beef
1 medium onion, chopped
3 garlic cloves, minced
1 medium sweet red pepper, chopped
1 large carrot, coarsely grated
1 tablespoon dried parsley flakes
1/4 teaspoon salt
1 teaspoon pepper
3 cups uncooked protein-enriched or whole wheat elbow macaroni
1 can (14-1/2 ounces) reduced-sodium beef broth
1 cup sour cream
2 cups shredded sharp cheddar cheese
2 cups shredded part-skim mozzarella cheese

Text Ingredients

Directions

In a large skillet, cook bacon over medium heat until crisp, stirring occasionally, 5-6 minutes. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon drippings. Brown ground beef in drippings, breaking it into crumbles; remove from pan. Add onion to skillet; cook and stir until translucent, 2-3 minutes. Add garlic; cook 1 minute longer.
Combine red pepper, carrot, seasonings and pasta in a 4-qt. slow cooker. Layer with ground beef, bacon and onion mixture (do not stir). Pour in broth.
Cook, covered, on low for about 1 hour or until meat and vegetables are tender. Stir in sour cream and cheeses 30 minutes before serving.

Test Kitchen tips

If mixture becomes too dry, stir in milk or broth to desired consistency.

If you would like a creamier macaroni, stir in more sour cream.

Nutrition Facts

1-1/2 cups: 591 calories, 36g fat (17g saturated fat), 113mg cholesterol, 719mg sodium, 29g carbohydrate (5g sugars, 3g fiber), 38g protein.

Slow-Cooker Blueberry Cobbler

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:29:54 +0000

Ingredients

4 cups fresh or frozen blueberries
1 cup sugar
1 tablespoon cornstarch
2 teaspoons vanilla extract
1 package French vanilla cake mix (regular size)
1/2 cup butter, melted
1/3 cup chopped pecans
Vanilla ice cream, optional

Text Ingredients

Directions

In a greased 5-qt. slow cooker, combine blueberries, sugar and cornstarch; stir in vanilla. In a large bowl, combine cake mix and melted butter. Crumble over blueberries. Top with pecans. Cover slow cooker insert with a double layer of white paper towels; place lid securely over towels. Cook, covered, on low until topping is set, 3-4 hours. If desired, serve with ice cream.

Test Kitchen tips

If you can't find French vanilla cake mix, use vanilla or yellow cake mix instead.

Using paper towels under the lid will catch condensation and keep it from dripping on the cobbler topping.

Nutrition Facts

1/2 cup: 331 calories, 11g fat (6g saturated fat), 20mg cholesterol, 343mg sodium, 58g carbohydrate (39g sugars, 2g fiber), 2g protein.

Philly Cheese Sandwiches

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:29:20 +0000

Ingredients

1 boneless beef chuck roast (2-1/2 to 3 pounds), trimmed and cut into 1-inch cubes
2 medium onions, halved and sliced
1/4 cup Worcestershire sauce
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 medium sweet red pepper, sliced
1 medium green pepper, sliced
8 slices American cheese or pepper jack cheese
8 hoagie buns, split and toasted

Text Ingredients

Directions

In a 3- or 4-qt. slow cooker, combine first 6 ingredients. Cook, covered, on low 7 hours. Stir in peppers; cook, covered, until meat and peppers are tender, 1-3 hours.
Stir to break up meat. Serve beef mixture and cheese on buns.

Test Kitchen tips

American cheese is traditional on Philly-style sandwiches, but we won't tell if you top yours with pepper jack and pickled jalapenos.

Toast the split hoagie buns under the broiler for 2-3 minutes, but don't turn your back—they go from perfect to burnt in a hurry.

Nutrition Facts

1 sandwich: 546 calories, 23g fat (9g saturated fat), 97mg cholesterol, 754mg sodium, 42g carbohydrate (9g sugars, 2g fiber), 40g protein.