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SOUTHERN LIVING Slow Cooker Suppers: 131 Easy & Delicious One Pot Recipes
SOUTHERN LIVING Slow Cooker Suppers: 131 Easy & Delicious One Pot Recipes
SOUTHERN LIVING Slow Cooker Suppers: 131 Easy & Delicious One Pot Recipes
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SOUTHERN LIVING Slow Cooker Suppers: 131 Easy & Delicious One Pot Recipes

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Southern Living magazine presents Slow Cooker Suppers.
LanguageEnglish
Release dateNov 25, 2016
ISBN9780848752545
SOUTHERN LIVING Slow Cooker Suppers: 131 Easy & Delicious One Pot Recipes

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    SOUTHERN LIVING Slow Cooker Suppers - The Editors of Southern Living

    hooked.

    Slow Cooker

    Breakfast for Dinner

    Cozy winter weekends call for warm potato casseroles and egg frittatas. These dishes are hearty enough to serve any time of day.

    SAUSAGE-POTATO FRITTATA

    ½ lb. smoked sausage, cut into ¼- to ½-inch slices

    ½ lb. baby red potatoes, cut into ¼-inch slices

    10 large eggs

    ⅓ cup milk

    1 Tbsp. chopped fresh flat-leaf parsley

    1 Tbsp. chopped fresh chives

    1 tsp. kosher salt

    ½ tsp. black pepper

    4 oz. Monterey Jack cheese, shredded (about 1 cup)

    1. Cook sausage and potatoes in a large nonstick skillet over medium-high, stirring often, until sausage browns and potatoes are lightly browned and slightly tender, about 10 minutes. Drain grease from skillet.

    2. Lightly grease a 5- or 6-quart slow cooker with cooking spray. Spread sausage and potatoes in slow cooker. Whisk together eggs, milk, parsley, chives, salt, and pepper in a medium bowl; pour egg mixture over sausage and potatoes. Sprinkle evenly with Monterey Jack cheese. Cover and cook on LOW until set, about 2 ½ to 3 hours.

    SERVES 8 ACTIVE 20 min. TOTAL 3 hours, 20 min.

    HERBED SAUSAGE BREAKFAST CASSEROLE

    2 (16-oz.) packages sausage

    1 red bell pepper, minced

    1 sweet onion, minced

    3 garlic cloves, minced

    Vegetable cooking spray

    1 (28-oz.) package frozen sea salt, onion, garlic, and white pepper shredded hash browns, thawed (such as Alexia)

    1 (12-oz.) can evaporated milk

    12 large eggs

    ½ cup chopped fresh basil

    ¼ cup chopped fresh parsley

    2 cups (8 oz.) shredded sharp Cheddar cheese

    Garnish: fresh flat-leaf parsley leaves

    1. Brown sausage in a large skillet over medium-high, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink. Remove sausage from skillet using a slotted spoon; reserve 2 tablespoons drippings in skillet. Cook pepper and onion in hot drippings over medium until tender. Add garlic, and cook 1 minute.

    2. Lightly grease a 6-quart slow cooker with cooking spray. Place hash browns in slow cooker. Top with cooked sausage and vegetable mixture.

    3. Whisk together milk and eggs until frothy. Stir in basil and parsley. Pour over sausage mixture. Sprinkle with cheese. Cover and cook on LOW for 4 hours or until beginning to set. Remove lid and cook 10 minutes.

    SERVES 8 to 10 ACTIVE 27 min. TOTAL 4 hours, 37 min.

    TOMATO-HERB FRITTATA

    1 ½ cups halved grape tomatoes

    10 large eggs

    ⅓ cup whole milk

    2 Tbsp. chopped fresh basil

    1 Tbsp. chopped fresh chives

    1 tsp. chopped fresh dill

    1 tsp. chopped fresh thyme

    1 tsp. kosher salt

    ¼ tsp. black pepper

    2 oz. feta cheese, crumbled (about ½ cup)

    Lightly grease a 5- or 6-quart slow cooker with cooking spray. Spread tomato halves in slow cooker. Whisk together eggs and next 7 ingredients in a medium bowl; pour egg mixture over tomatoes. Sprinkle evenly with feta. Cover and cook on LOW until set, about 3 hours.

    SERVES 8 ACTIVE 15 min. TOTAL 3 hours, 15 min.

    SPINACH-AND-BROCCOLI BREAKFAST BREAD PUDDING

    Tangy Dijon mustard adds zing.

    1 (10-oz.) package fresh baby spinach

    Vegetable cooking spray

    1 lb. loaf Cuban bread, cut into 1-inch cubes

    1 (10-oz.) package frozen broccoli florets, thawed

    ¼ cup chopped fresh chives

    1 cup freshly grated Parmesan cheese

    2 (12-oz.) cans evaporated milk

    1 cup milk

    12 large eggs

    3 Tbsp. Dijon mustard

    1 tsp. kosher salt

    ¼ tsp. ground red pepper

    2 cups (8 oz.) shredded sharp Cheddar cheese

    Garnish: sliced fresh chives

    1. Place spinach and 1 tablespoon water in a large microwave-safe bowl. Cover with plastic wrap. Microwave at HIGH for 1 minute and let stand, covered, until spinach is wilted. Drain well and chop.

    2. Lightly grease a 6-quart slow cooker with cooking spray. Layer half of bread, spinach, broccoli, and chives in slow cooker. Sprinkle with Parmesan cheese. Top with remaining bread cubes, pressing down gently to fit.

    3. Whisk together evaporated milk and next 5 ingredients until frothy. Pour evenly over bread. Top with shredded cheese. Cover and cook on LOW for 3 to 4 hours or until set. Remove lid, sand cook 10 minutes.

    SERVES 8 to 10 ACTIVE 10 min. TOTAL 3 hours, 20 min.

    BACON-AND-TOMATO BREAKFAST CASSEROLE

    4 thick-cut bacon slices, coarsely chopped

    1 cup minced sweet onion

    10 baby bell peppers (assorted colors), seeded and thinly sliced

    2 garlic cloves, minced

    2 (12-oz.) cans evaporated milk

    8 large eggs, lightly beaten

    ½ cup butter, melted

    ¼ cup all-purpose flour

    1 tsp. kosher salt

    ½ tsp. freshly ground black pepper

    Vegetable cooking spray

    1 (8-oz.) bag salted pita chips, slightly crushed

    2 large tomatoes, coarsely chopped

    ½ cup sliced fresh basil

    1 (8-oz.) block mozzarella, cubed

    Garnish: shredded fresh basil and halved grape tomatoes

    1. Cook bacon in a medium skillet until crisp; remove bacon and drain, reserving 2 tablespoons drippings in skillet. Add onion to drippings; sauté about 3 minutes. Add peppers, and sauté 3 to 4 minutes, or until peppers are tender. Add garlic, and sauté 1 to 2 minutes. Remove from heat.

    2. Whisk together milk, eggs, and next 4 ingredients in a large bowl until frothy.

    3. Lightly grease a 6-quart slow cooker with cooking spray. Layer pita chips, tomatoes, pepper mixture, egg mixture, basil, cheese, and bacon in slow cooker. Cover and cook on LOW for 4 hours. Remove lid, and cook 30 minutes.

    SERVES 6 ACTIVE 15 min. TOTAL 4 hours, 45 min.

    CINNAMON-PECAN BREAKFAST BREAD PUDDING

    Prepare the topping at the same time as the bread mixture so it will be ready to sprinkle on when it’s time to cook the pudding.

    5 Tbsp. butter, divided

    1 (16-oz.) loaf French bread, cut into ½-inch-thick slices

    1 ½ cups sugar, divided

    4 tsp. ground cinnamon, divided

    ¼ tsp. ground nutmeg

    8 large eggs

    3 cups half-and-half

    2 Tbsp. vanilla extract

    2 Tbsp. all-purpose flour

    1 cup coarsely chopped pecans

    1. Grease a 6-quart slow cooker with 1 tablespoon butter. Arrange bread slices in bottom of slow cooker. Whisk together ¾ cup sugar, 3 teaspoons cinnamon, and nutmeg. Whisk in eggs, half-and-half, and vanilla. Pour over bread. Cover and chill at least 8 hours or up to 18 hours.

    2. Whisk together remaining ¾ cup sugar, 1 teaspoon cinnamon, and flour in a bowl. Cut in remaining 4 tablespoons butter until crumbly; stir in pecans. Cover and chill until ready to use.

    3. Remove bread mixture from refrigerator. Sprinkle pecan mixture over bread mixture. Cover and cook on HIGH 1 hour. Reduce heat to LOW; cover and cook 3 ½ hours or until puffed and set.

    SERVES 5 ACTIVE 12 min. TOTAL 12 hours, 42 min.

    STRAWBERRY-BLUEBERRY JAM

    3 lb. fresh strawberries, hulled and slightly mashed

    3 cups fresh blueberries

    1 cup sugar

    ½ cup powdered pectin (such as Ball RealFruit Classic Pectin)

    2 tsp. vanilla extract

    1. Stir together all ingredients in a 6-quart slow cooker. Cook on HIGH 3 hours. Let cool completely.

    2. Spoon mixture into sterilized canning jars, leaving ½-inch headspace; wipe jar rims clean, and seal. Store in refrigerator up to 2 weeks or freeze up to 4 months.

    MAKES about 5 cups ACTIVE 15 min. TOTAL 3 hours, 45 min.

    Editor’s Tip

    This easy jam recipe uses fresh strawberries and blueberries and makes a great homemade gift. Other seasonal berries—such as blackberries or raspberries—may be substituted.

    SLOW-COOKER GRITS

    2 cups uncooked stone-ground grits

    ¼ cup heavy

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