Taste Of Home Casseroles, Slow Cooker
Argimiro Krishnamoorthy
Buying a turkey breast instead of an entire turkey for Thanksgiving is a great way to save money while still enjoying the most important dish of the holiday! The cost is so much cheaper and if you really need to save money you can even buy a turkey breast without the bone. It tastes great both ways!
Sometimes I double the seasonings, depending on the size of my turkey.
You can also add chopped onions, celery, and carrots to the bottom of the slow cooker to give the turkey and gravy even more flavor.
Boneless turkey breast works great as well.
For the gravy instructions below, if there aren't 2 cups of liquid, just add more chicken broth until it measures 2 cups.
To Make Gravy:
Strain the liquid into a pot (you need 2 cups) and heat over med.-low heat for 5-10 minutes or until it starts to thicken. In a small bowl, mix together 2 tablespoons cornstarch with 2 tablespoons of cold water. Stir until completely smooth. Whisk that mixture into the gravy and boil for 1 minute then simmer over low heat until it's completely thickened, whisking the entire time. Add salt and pepper to taste.
For a Thicker Gravy:
In a medium saucepan, melt cup butter over medium-low heat. Mix in cup all-purpose flour constantly whisking to combine, whisk for about 2-3 minutes. Slowly add the 2 cups strained turkey drippings, whisking to combine. Cook at a low boil until gravy is to desired thickness. Turn the heat to low and season with salt and pepper to taste.
A 10-pound turkey would take around 8 hours on low. I am not sure about a 20-pound turkey but I would check the temperature after 8 hours every couple of hours until it reaches an internal temperature of 165 degrees F.
Imagine walking in your front door to the aroma of a home-cooked meal that's ready to eat. Make these slow cooker recipes and you'll be thanking yourself for nights to come. From hearty pot roast to warming soup, and even ribs, we've got dinner covered!
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Succulent beef chuck roast slow-cooked for eight hours with chipotle peppers in adobe sauce, herbs, and spices creates a crowd-pleasing dish for family dinners or potlucks. Leftover barbacoa? Set up a taco bar with all the fixings for a customizable feast that everyone will love!
Can you think of a more comforting dinner on a chilly night? Succulent pork shoulder is slow-cooked to tender perfection, then crowned with cornbread batter for the last hour of cooking that soaks up all that spiced chili flavor as it bakes.
There's no breading or frying requires for this delicious yet lightened-up version of the Chinese take-out favorite. You could toss everything right into your slow cooker, but the recipe recommends searing the chicken in a pan first so that it gets nicely browned.
Rather than order take-out tonight, but your slow cooker to use. The result is just as tasty. Plus, it stays good for a few days in the fridge so you can make a big batch and enjoy it throughout the week.
Not only is this recipe cheap and vegan, but you probably already have most of the ingredients. Just grab a bag of lentils, coconut milk, and canned tomatoes, then cook everything with a bunch of spices.
Cooking spaghetti squash in a slow cooker is literally fool-proof. Just pierce the squash with a fork or knife, place it in in the Crock Pot, and let it cook until it's tender and you can scoop out the flesh.
With just a few simple ingredients like boneless chicken breasts, cream of chicken soup, veggies, and refrigerated biscuits, this classic southern comfort food will be a great addition to your dinner rotation.
Satisfying your comfort food cravings is about to get a lot easier! Using this Slow Cooker Chicken Noodle Casserole recipe, you can make a tasty, home-cooked classic with just a few ingredients and minimal prep. Instead of typical chicken casseroles made with canned soups, a simple combination results in a healthier option that the whole family will love.
With the slow cooker, you can achieve the same delicious, creamy, and satisfying flavors in a much simpler process. Many pasta and chicken casseroles are known for the convenience and taste of pre-made canned soups (but are also accompanied by extra sodium, gluten, or preservatives). This chicken casserole recipe brings out the same tasty flavor without all the processed additives!
With the slow cooker, it is easier to make a healthy version for your family and still ensure that they will devour every bit on their plates. Additionally, these familiar ingredients provide lots of versatility for you to change up to truly be the most comforting dish on the menu.
Spaghetti noodles typically freeze well in casseroles and hold their shape! I recommend freezing single-serving portions for easy thawing as premade lunches and dinners. Store in the freezer for up to 3 months.
I think this a great and easy recipe for all to use. I used garlic powder, cracked black pepper, and a little seasoning salt for added flavor. I also threw some chopped up carrots in about an hour after I started cooking the chicken. The chicken fell apart beautifully! This recipe is great because you can easily make it your own.
I used your base recipe and added minced garlic and chopped onions for a little more flavor, and used angel hair pasta instead of spaghetti so it would cook a little faster. My kitchen smelled good all afternoon and the finished casserole was a hit
Now that chilly January is here, does anyone else have a leftover holiday ham bone and/or some diced ham in the freezer, just biding time until they can be transformed into something warm and cozy and comforting? If so, this Slow Cooker Ham and Bean Soup fits the bill!
This soup is slow cooked until the beans and veggies are tender and the smoky ham bone has had plenty of time to permeate the white beans and broth with all of its savory deliciousness. And I'm telling you, this is one of those effortless recipes that takes ten minutes to toss into the slow cooker in the morning for a ready-made meal eat at the end of the day. Literally...
That's it, y'all! This complete crock pot meal is hearty, filling, and will warm you up straight down to your toes. I like to serve my Ham and Bean Soup with thick slices of fresh homemade bread and perhaps a side salad.
I didn't have hot sauce, mustard powder or celery salt. Instead I used an extra stalk of celery and used about 1.5 tbsp of Dijon Mustard. My mom just tried these and exclaimed that they are the best soup beans she's ever had. Even better than my grandma made. So I'd say this is going to be my go to recipe from now on.
This is one of the best ham & bean soup recipe I've tried and I've tried at least a hundred of them. I pretty much stick to the recipe except I add 4 halves of corn on the cob the last 4 hrs and the apple cider vinegar the last hour (1 Tbsp) and a tsp of prepared horseradish. Yum
I serve ham and beans with jalapeno cornbread. Soooo good. Grandma Stephenson used to do pineapple upside down cake in a cast iron skillet for dessert. I'm scared to attempt, because it will never be as good as hers.
I am in the process of making my soup right now but already smells delicious . I added onions, 1/2 tsp cumin and didn't have tobassco sauce so used small amount of red pepper flakes all in the crockpot . I will let you know how it tasted .
I usually make my ham and bean soup on top of the stove, soaking the beans overnight first, etc., but I had some other things to do today so decided to try this in the slow cooker. So glad I did. It WILL be my new go-to ham and bean soup recipe! It is delicious!
Absolutely delicious. My crockpot isn't large enough to hold a large ham shank (leftover from Christmas), so I made the soup in a large Dutch oven on the stove. I also added a large onion and 2 teaspoons of dried thyme; substituted dried red pepper flakes for the Tabasco since I didn't have any. I added all ingredients to the pot in the same order as noted for the crockpot, brought everything to a boil, covered, and simmered on low for a few hours until the beans were done (I used Great Northern). I don't have an immersion blender, so I partially mashed the beans with a potato masher right in the pot. I made some cornbread to serve with it. DEFINITELY making it again. Thanks for the great recipe!
This is one of those quick to throw together recipes. Dump all ingredients into a slow cooker in the morning, and come home to your house smelling like a gourmet restaurant with a warm bowl of soup to south your soul!
I have tried a few different tortellini soup recipes, and I would put this one towards the top. Made exactly as recipe stated and really enjoyed the flavor and taste. Will definitely be making this again, thank you!
A note about the liquid: I used to use a dark beer in Irish stew when my kids were still on baby/toddler meals, but now the older two are eating all of the same foods as we do and they hate the taste of beer. So, I now use stock vs beer.
Please note: I always brown the beef and saut the onions and garlic before adding everything to the slow cooker. The rest of the stew basically cooks itself, and the extra work is worth it in terms of more flavor.
Dutch oven: Heat the oven to 350F. Brown the meat/saut the onions in a large Dutch oven. Deglaze with beer or broth, then take off the heat. Add the vegetables, broth/flour/Worcestershire mixture and herbs. Close with the lid and put in the oven for 1-2 hours. CAREFULLY remove, using oven gloves (!!). Put on the stove, remove the lid and stir in the cornstarch slurry over medium heat. Simmer 10-15 minutes, or until thickened to your liking.
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