Advertisement

Subscribe to RSS

Beat the heat with summer slow cooker recipes

By Hilary Meyer, June 16, 2010 - 11:54am

  • Share

Hilary asks: Do you use your slow cooker in the summer? What are your favorite summer slow cooker recipes?

COMMENTS POSTEDsort icon

I received a slow cooker as a gift, but I am at a loss to find recipies that DON'T include Tomatoes. It seems every book I read all the recipies have tomatoes in the recipies. We cannot eat tomates of citrus fruits I've search the internet and all I find are recipies for slow cookers all have tomatoes. Help please. Thank you. Lorraine

Anonymous

06/16/2010 - 7:43pm

I bought a name brand slow cooker at a good price off the TV. they went on and on about it. when I actually decided to use the thing, I was looking for recipes, and was surprised and a little disappointed to find that most of the recipes called for prepping some of the food first - browning meats and other things. HMMM. So, I have only one or two things that I use it for, and don't see what all the fuss is about....

Anonymous

06/17/2010 - 5:57pm

buy the book Fix and Forget it Lightly. Tons of crock pot recipes and definately ones without tomatoes!

Anonymous

06/29/2010 - 6:10pm

Cooking for one is a drag so when I use my slow cooker I always prepare something I can serve in meal-size portions to stow in the freeze. Two of my favorites winter or summer are chicken paprika using either chicken wingettes or chicken drumettes sliced mushrooms, cream of mushroom soup, golden mushroom soup. I rinse and pat dry the wingettes, put them in the slow cooker on a bed of diced onion, liberally layering the chicken and mushrooms. wisk the 2 soups together, adding whatever herbs and spices tickle my fancy, then pour the soup mixture over everything else in the crockpot. Cook on low for 6-8 hours. Serve over whole grain pasta - wide noodles, shells or rotini -- with a seasonal fruit salad.

My other favorite is what I call gringo chile. I brown about 1/2 lb. ground beef (or ground turkey) with diced onion and minced garlic, seasoned with sea salt and pepper. When meat mixture is no longer pink, I remove it to the slow cooker with a slotted spoon, and add 1 undrained can of Italian seasoned diced tomatoes, 2/3-3/4 cup (to taste) of mid to hot chopped green chile and 1 undrained can of Green Giant Southwestern style whole kernel corn with black beans. Cook for 6 hours on high. Serve garnished with either shredded jack cheese or a dollop of sour cream, warm tortillas or corn muffins.

Anonymous

06/29/2010 - 10:32pm

Yes, I have a few favorites I can do with the slow cooker. That works great. One is a chicken dish, with added vegetables, Prego sauce, bay leaf, etc and for me alone, it provides 3 meals using 3 whole chicken legs. I do beans also, whether for myself or a church supper. A potroast of beef goes well. So many simple things can be done and it's so convenient.

Anonymous

06/30/2010 - 11:07am

I use my crock pot at least 3 times a week, every week from main meals to hot desserts (mostly in winter though). I never "prep" my meat by browning first, to me it tastes the same anyway when I did a couple times. My crock pot is my meal savior most days, I love that foods cook themselves with no babysitting and done when we are ready to eat.

Hmm, I seldom use crock pot recipes that use tomatoes, unless I am making soup.

My favorite way of making a whole chicken is in the crock pot. I cut off as much skin as possible, plop it in crock pot, season it, and use about 1/4 cup water and simmer on low for 6-8 hours, meat falls off the bone.

Anonymous

07/01/2010 - 11:50pm

I make yogurt in mine as well as crustless pumpkin pie. Yum!

Anonymous

07/06/2010 - 12:28am

Connect With Us

20 minute dinner recipes
Advertisement

EatingWell Magazine

more smart savings
Advertisement
20 minute dinner recipes
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner