Easy Slow Cooker Cookbook Read Online Free PDF Page A

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    500 ml
    • In 5 to 6-quart (6 L) slow cooker, combine rice mix, noodle soup mix, chicken soup, celery, cubed chicken and about 6 cups (1.75 L) water.
    • Cover and cook on LOW for 2 to 3 hours.
    Serves 4 to 6.
    53
    sOUps
    Chicken and Barley soup
    1½ - 2 pounds boneless, skinless chicken thighs
    .7 kg
    1 (16 ounce) package frozen stew vegetables
    .5 kg
    1 (1 ounce) packet dry vegetable soup mix
    28 g
    1¼ cups pearl barley
    300 ml
    2 (14 ounce) cans chicken broth
    2 (396 g)
    1 teaspoon white pepper
    5 ml
    • Spray large slow cooker, combine all ingredients with 1
    teaspoon (5 ml) salt and 4 cups (1 L) water.
    • Cover and cook on LOW for 5 to 6 hours or on HIGH
    for 3 hours. Serves 6 to 8.
    Vegetable-lentil soup
    2 (19 ounce) cans lentil home-style soup
    2 (538 g)
    1 (15 ounce) can stewed tomatoes
    425 g
    1 (14 ounce) can chicken broth
    396 g
    1 onion, chopped
    1 green bell pepper, chopped
    3 ribs celery, sliced
    1 carrot, halved lengthwise, sliced
    2 teaspoons minced garlic
    10 ml
    1 teaspoon dried marjoram leaves
    5 ml
    • Combine all ingredients in slow cooker and stir well.
    • Cover and cook on LOW for 5 to 6 hours.
    Serves 6 to 8.
    54

    sOUps
    Turkey-Tortilla soup
    This is great for leftover turkey.
    2 (14 ounce) cans chicken broth
    2 (396 g)
    2 (15 ounce) cans Mexican stewed tomatoes
    2 (425 g)
    1 (16 ounce) package frozen succotash, thawed
    .5 kg
    2 teaspoons chili powder
    10 ml
    1 teaspoon dried cilantro
    5 ml
    2 cups crushed tortilla chips, divided
    480 ml
    2½ cups cooked, chopped leftover turkey
    600 ml
    • In large slow cooker, combine broth, tomatoes,
    succotash, chili powder, cilantro, ¹⁄3 cup (80 ml) crushed tortilla chips and turkey or chicken and stir well.
    • Cover and cook on LOW for 3 to 5 hours.
    • When ready to serve, sprinkle remaining chips over each serving. Serves 6 to 8.
    TIP: Do not use smoked turkey.
    55

    sOUps
    Cheesy potato soup
    6 medium potatoes, peeled, cubed
    1 onion, very finely chopped
    2 (14 ounce) cans chicken broth
    2 (396 g)
    ½ teaspoon white pepper
    2 ml
    1 (8 ounce) package shredded American cheese
    227 g
    1 cup half-and-half cream
    240 ml
    • In slow cooker, combine potatoes, onion, chicken broth and white pepper.
    • Cover and cook on LOW for 8 to 10 hours. With potato masher, mash potatoes in slow cooker.
    • About 1 hour before serving, stir in cheese and cream and cook additional 1 hour. Serves 4 to 6.
    56

    sOUps
    Cheddar soup plus
    2 cups milk
    480 ml
    1 (7 ounce) package cheddar-broccoli soup starter 198 g 1 cup cooked, finely chopped chicken breasts
    240 ml
    1 (10 ounce) frozen green peas, thawed
    280 g
    shredded cheddar cheese
    • Place 5 cups (1.3 L) water and 2 cups (480 ml) milk in slow cooker. Set heat on HIGH until water and milk
    come to a boil.
    • Stir contents of soup starter into hot water and milk and stir well. Add chopped chicken, green peas and a little salt and pepper.
    • Cook on LOW for 2 to 3 hours.
    • To serve, sprinkle cheddar cheese over each serving of soup. Serves 4.
    57

    sOUps
    Cajun Bean soup
    1 (20 ounce) package Cajun-flavored, 16-bean soup

    mix with flavor packet
    567 g
    2 cups cooked, finely chopped ham
    480 ml
    1 chopped onion
    2 (15 ounce) cans stewed tomatoes
    2 (425 g)
    • Soak beans overnight in large slow cooker. After soaking, drain water and cover with 2 inches water over beans.
    • Cover and cook on LOW for 5 to 6 hours or until beans are tender.
    • Add ham, onion, stewed tomatoes and flavor packet in bean soup mix.
    • Cook on HIGH for 30 to 45 minutes.
    • Serve with cornbread. Serves 4 to 6.
    58

    sOUps
    Black-eyed pea soup
    5 slices thick-cut bacon, diced
    1 onion, chopped
    1 green bell pepper, chopped
    3 ribs celery, sliced
    3 (15 ounce) cans jalapeno black-eyed peas
    with liquid
    3 (425 g)
    2 (15 ounce) cans stewed tomatoes with liquid
    2 (425 g)
    1 teaspoon chicken seasoning
    5 ml
    • In skillet, cook bacon pieces until crisp, drain on paper towel and put in slow cooker.
    • With bacon