Southern Living - Southern Living slow cooker suppers: 131 easy & delicious one pot recipes

Southern Living
Slow Cooker Suppers Copyright 2016 Time Inc. Books Published by Time Inc. Books, 225 Liberty Street New York, NY 10281 All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means, including information storage and retrieval systems, without permission in writing from the publisher, except by a reviewer, who may quote brief passages in a review. Southern Living is a trademark of Time Inc. and other countries. and other countries.

EDITORIAL STAFF SID EVANS, EDITOR IN CHIEF; JESSICA S. THUSTON, SPECIAL PROJECTS EDITOR; CLAIRE CORMANY, ART DIRECTOR; RACHEL ELLIS, ASSOCIATE PRODUCTION MANAGER; JULIE GILLIS, COPY CHIEF; JENNIE SHANNON, CONTRIBUTING DESIGNER; PAT YORK, CONTRIBUTING FOOD EDITOR; SHELBY DAVIDSON, FELLOW ON THE COVER: NO ONE WILL GUESS THIS CLASSIC FRENCH DISH, BEEF BOURGUIGNON (), IS FROM A SLOW COOKER. COVER PHOTOGRAPHY HECTOR MANUEL SANCHEZ FOOD STYLING VICTORIA COX PROP STYLING MINDI SHAPIRO LEVINE e-ISBN: 978-0-84875-254-5 Contents Hearty enough to serve for supper or brunch, these warm potato casseroles and egg frittatas are perfect for cozy winter weekends. When the game is on, there's no better way to feed a hungry crowd than with a hearty dip or snack from a slow cooker. In winter, a steaming bowl of soup or a hearty stew hits the spot. Perfect for a casual supper for 2 or 20, these recipes are easy and delicious.

Let your slow cooker do the work for you and turn out delicious family meals every night of the week with these entres. Who doesn't love a slow cooker meal thats good for you? We teamed up with Cooking Light to bring you15 recipesall under 500 calories. When the grill or oven is occupied, turn to your slow cooker for flavorful veggies, rice, or potato dishes you can serve on the side. Cooking low and slow results in incredibly moist cakes and cobblers. Try this method, and youll be 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 lb. smoked sausage, cut into - to -inch slices lb. baby red potatoes, cut into -inch slices 10 large eggs cup milk 1 Tbsp. chopped fresh flat-leaf parsley 1 Tbsp. kosher salt tsp. black pepper 4 oz. black pepper 4 oz.

Monterey Jack cheese, shredded (about 1 cup) 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. 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 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 cup chopped fresh basil cup chopped fresh parsley 2 cups (8 oz.) shredded sharp Cheddar cheese Garnish: fresh flat-leaf parsley leaves 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. Lightly grease a 6-quart slow cooker with cooking spray. Place hash browns in slow cooker. Top with cooked sausage and vegetable mixture. 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 cups halved grape tomatoes 10 large eggs 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. black pepper 2 oz. feta cheese, crumbled (about cup) Lightly grease a 5- or 6-quart slow cooker with cooking spray. feta cheese, crumbled (about 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 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 tsp. ground red pepper 2 cups (8 oz.) shredded sharp Cheddar cheese Garnish: sliced fresh chives 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. 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. 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 cup butter, melted cup all-purpose flour 1 tsp. kosher salt tsp. freshly ground black pepper Vegetable cooking spray 1 (8-oz.) bag salted pita chips, slightly crushed 2 large tomatoes, coarsely chopped cup sliced fresh basil 1 (8-oz.) block mozzarella, cubed Garnish: shredded fresh basil and halved grape tomatoes Cook bacon in a medium skillet until crisp; remove bacon and drain, reserving 2 tablespoons drippings in skillet. Add onion to drippings; saut about 3 minutes.

Add peppers, and saut 3 to 4 minutes, or until peppers are tender. Add garlic, and saut 1 to 2 minutes. Remove from heat. Whisk together milk, eggs, and next 4 ingredients in a large bowl until frothy. 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.