The Big Book of Slow Cooker Recipes: More Than 700 Slow Cooker Recipes for Breakfast, Lunch, Dinner, and Dessert

SLOW COOKING 101

The Benefits of Slow Cooking

Slow cookers can be used to make main dishes, one-pot meals, side dishes, even desserts. Most recipes call for a few minutes of prep time and zero hands-on time during the actual cooking. For a small amount of effort in the morning, you can come home to a hot meal after a full workday. The recipes with shorter cooking times are perfect for those instances when space and time are limited when you’re running errands, throwing a party, or trying to fit in a meal during the holidays.

The long cooking times associated with most slow cooker recipes mean that cheaper, leaner cuts of meat come out just as tender as a $30 well-marbled steak. You can turn affordable root vegetables into mouthwatering soups, stews, and side dishes with minimal effort. You can also make pantry staples such as homemade stocks, barbecue sauce, pasta sauces, and even granola for mere pennies in the slow cooker.

While slow cookers are closely associated with wintertime stews, soups, and roasts, they are wonderful to use year-round. Since they do not heat the house the way oven or stovetop cooking does, slow cookers are perfect for warm weather, too. In-season fruits and vegetables at the peak of their flavor and nutritional value make excellent additions to slow cooker dishes.

Healthy Choices

It is quite easy to make healthy food in the slow cooker. Very little oil or fat is needed because keeping ingredients from sticking to the cooker is not an issue. Since liquids do not evaporate in the slow cooker, very lean meats will not dry out or overcook the way they might on the stovetop or grill, leaving them amazingly tender. Additionally, using lean meats ensures that your chili, soup, or roast won’t be unappetizingly greasy.

Whole grains like oatmeal, wheat berries, barley, rice, and corn are all well suited to use in the slow cooker. A variety of dishes incorporate nuts and seeds, a wonderful way to introduce healthy fats and fiber into your diet. High-fiber fruits, vegetables, and legumes are at the center of most slow cooker meals.

Types and Sizes of Slow Cookers

Slow cookers have come a long way from their avocado-green, one-size-fits-all days. Now they’re available in several sizes and with many modern features. The small 1¹⁄2- to 2-quart slow cooker is perfect for smaller families and couples. The 4-quart cooker, the most popular size, is capable of making meals that serve four to six people. The largest models are 6–7 quarts and can feed a crowd of eight or more. Hamilton Beach manufactures a three-in-one slow cooker that comes with a set of 2-, 4-, and 6-quart ceramic inserts that can be used one at a time in the same base, eliminating the need to own multiple slow cookers.

Settling on Settings

Look for slow cookers that have at least a low and high setting. This is standard for the mid- to large-size models, but many 2-quart models only have an on/off option. Temperature control is essential if you make full meals in a small slow cooker. Slow cookers equipped solely with an on/off switch are suitable only for keeping fondues, dips, or beverages warm.

Lifestyle Choices

It is important to choose a slow cooker with features that fit your lifestyle. Many slow cookers have a warm setting that will keep your food warm at approximately 160°F. This setting may be manual, but if the slow cooker is digital, it will automatically turn on after the programmed cooking time has finished. The automatic switch to warm is especially helpful for people who are not sure when they will have dinner. If you enjoy cooking large cuts of meat, look for a model that comes with a probe thermometer that takes an exact temperature of the food inside. Once the meat reaches the desired temperature, the slow cooker will switch to warm to avoid overcooking. If you plan to take your slow cooker to parties or potlucks, there are several models that have secure latches to hold the lid on while in transit. Some models made for travel come with built-in serving spoon holders and rests. There are also models that have an insulated case for the stoneware insert. If cutting down on the number of dirty dishes is important, look for a slow cooker that has an insert that can be placed on top of the stove. Those inserts can brown meats and vegetables and can be put back in the base to finish cooking.

Shape Matters

For most recipes, you can use either an oval or a round slow cooker. However, for roasts, meatloaf, or lasagna, or for slow-cooking large pieces of fish, an oval cooker is preferable because it allows the food to lie flat.

The Perfect Ingredients

Nearly any food works well in the slow cooker, but certain ingredients are especially well suited to slow cooking.

Canned Goods

Evaporated milk is shelf-stable canned milk, which is made by removing 60 percent of the water from regular milk. When mixed with an equal amount of water, evaporated milk becomes the equivalent of fresh milk. Rehydration is often unnecessary in slow cooking. Using the evaporated milk straight from the can is a great way to add a creamy, dairy flavor without the fat. Unlike fresh milk, evaporated milk is safe to use in recipes with long cooking times without fear of curdling.

Canned beans are precooked and recipe-ready unlike dried beans, which still need to be soaked and fully cooked before being added to the slow cooker. Beans are a wonderful source of protein and fiber and are virtually fat free. Be sure to drain and rinse canned beans prior to use. You can substitute cooked, rehydrated dried beans equally for canned.

Canned tomatoes are better tasting than out-of-season fresh tomatoes. Unless otherwise noted, add the juice to the slow cooker along with the tomatoes. It can add much-needed moisture to a dish without having to add water or broth.

Produce

Onions are essential to many slow cooking recipes. Due to their high moisture content, onions give off a lot of liquid as they cook. Instead of adding water or broth to a recipe, which can dilute the flavor of the dish, try onions to provide both moisture and flavor. Onions are especially useful when cooking large cuts of meat or other dishes where you want a drier final product.

Root vegetables such as carrots, parsnips, beets, celeriac, rutabaga, turnips, and potatoes are exceptionally suited to the slow cooker because they retain their shape and texture even after being cooked for hours. Peel carrots, beets, rutabaga, turnips, and parsnips before using them. Potatoes can be used peeled or unpeeled.

Corn, broccoli, cabbage, snow peas, green beans, apples, pears, mangoes, figs, cranberries, strawberries, raspberries, blackberries, blueberries, and tomatoes are all suitable for slow cooking and are high in dietary fiber, which is essential to digestive tract health.

Vegetables can lose valuable nutrients during long cooking times. Blanching the vegetables by cooking them briefly in boiling water helps them retain vitamins. Sautéing vegetables prior to adding them to the slow cooker also optimizes nutrient retention.

Stock Tips

Stock—whether beef, chicken, turkey, vegetable, or seafood—can be used instead of water in almost any dish made in the slow cooker. Recipes made with stock are more flavorful than those made with water.

Cooking with Meat

Lean cuts of meat are perfect for the slow cooker. The long cooking time tenderizes the meat, leaving it fork tender. Additionally, using lean meat in dishes like chili is necessary because it’s not possible to skim off the fat after cooking. When cooking with beef, look for the least marbled cuts; choose lean cuts such as tri-tip, top or bottom round roast, top sirloin, or flat half-brisket, all of which meet the governmental standards for very lean or lean meats. When shopping for pork, look for pork tenderloin, boneless pork loin chop, and boneless pork top loin, all of which contain less than 5 percent fat per serving. Boneless, skinless chicken breasts and thighs are also great sources of lean protein. Most grocery stores carry 94 percent lean ground chicken, turkey, pork, and beef.

Dairy Dos and Don’ts

Dairy products, like sour cream, cream cheese, or milk, do not hold up well over long cooking times. To avoid curdling, add them during the last half hour of cooking. If you are making a hot dip, do not heat it for more than an hour unless otherwise instructed. If milk is a major ingredient, for example, in a creamy sauce or soup, substitute an equal amount of evaporated milk. Evaporated milk can be used directly from the can, and since it has been heat-processed, it can withstand long cooking times. Due to the relatively short, low-heat cooking time of the last half hour, low-fat sour cream, cream cheese, or milk can be used with great success in the slow cooker despite having a tendency to separate while cooked using traditional methods.

Slow-Cooking Tips

The first time you use a slow cooker, it is helpful to be home to check in on the dish to see how it is cooking. Some slow cookers may run hotter or cooler than others, and it is important to know whether the cooking time needs to be adjusted. Additionally, you don’t want to come home to a cold, raw meal because the slow cooker did not turn on or work properly.

Slow cookers work best when they are at least one-half to two-thirds full. Less food will cook more quickly and less evenly. Choose a slow cooker that is the proper size for the recipe for best results.

Pay attention to layering instructions. Place slower-cooking ingredients like root vegetables near the bottom of the slow cooker unless otherwise noted.

Remove any visible fat from meat before adding it to the slow cooker. Also be sure to drain off any rendered fat before putting browned meat in the slow cooker.

Safety First

Heating an empty ceramic insert may cause it to crack. Be sure the insert is at room temperature when placed in the slow cooker base. Sudden changes in temperature can also cause cracks in the ceramic insert.

Defrost all frozen meats in the refrigerator before placing them in the slow cooker. The food in the slow cooker must reach the safe temperature of 140°F as soon as possible. Using frozen meat may lower the temperature of the dish into the danger zone for an extended period. Small frozen vegetables like peas or corn will not lower the temperature enough to be dangerous but add them toward the end of the cooking time for best texture and flavor.

To keep the temperature constant in the slow cooker, avoid removing the lid during the cooking time. Removing the lid can reduce the temperature in the cooker, adding to the overall cooking time. Additionally, do not repeatedly add new items to the slow cooker during the cooking process. It can cause the internal temperature to dip below what is considered safe. If additional ingredients need to be added, they should be added all at once toward the end of the cooking time.

The outside of some slow cookers can become quite hot. Do not place flammable items or items that may melt near the slow cooker while it is in use. All modern slow cookers have short cords to reduce the risk of tipping over, but it is still important to keep them away from small children and pets. Contents in the slow cooker can be near boiling temperatures and the hot exteriors can cause burns or skin irritation.

PART I

TO START

CHAPTER 1

BEVERAGES

SPICED CHERRY PUNCH

WASSAIL

RICH AND INDULGENT HOT CHOCOLATE

LOW-FAT HOT CHOCOLATE

GERMAN MULLED WINE

HOT MOMMAS

HOT CRANBERRY-PINEAPPLE PUNCH

HOT BUTTERED RUM

IRISH COFFEE

MEXICAN HOT CHOCOLATE

CHAI TEA

CAPPUCCINO

MOCHA

HOT MULLED CIDER

GINGER PUNCH

FAMILY PARTY PUNCH

MAPLE PUMPKIN SPICE LATTES

WARM SPICED TURMERIC TEA

SALTED CARAMEL MOCHA LATTES

PEPPERMINT MOCHA LATTES

VANILLA BEAN WHITE HOT CHOCOLATE

ORANGE MOCHA

STEAMY MINT MALT

BEACH TEA

BELGIAN COFFEE

HOMEMADE COFFEE LIQUEUR

CAFE VIENNA

CAFE VALLARTA

ROSY RED CHEEKS

SUGAR ON FIRE

MEDICINAL BLACKBERRY CORDIAL

CAFE AROMATICA

SPICED GRAPE TEA

SPICED GRAPE JUICE

SPICY SUNDAY TEA

COCONUT MILK

HOT APRICOT SOOTHER

COCONUT EGGNOG

SPICED CHERRY PUNCH

An ounce of tart cherry juice concentrate is added to 7 ounces of water to make a cup of cherry juice. The apple and orange juices in Spiced Cherry Punch add natural sweetness, but you can also stir in some sugar to taste if you prefer a sweeter punch.

Serves 14

INGREDIENTS:

8 cups (2 quarts) apple cider or apple juice

¹⁄2 cup tart cherry juice concentrate

3 cups water

2 cups orange juice

1¹⁄2 teaspoons whole allspice berries

1¹⁄2 teaspoons whole cloves

2 (3-inch) cinnamon sticks

Optional: 1 tablespoon aromatic bitters

Optional: Cinnamon sticks for garnish

Optional: Dark rum or other adult beverage

Add the apple cider or apple juice, tart cherry juice concentrate, water, and orange juice to a 4-quart slow cooker.

Add the allspice berries and whole cloves to a muslin spice bag or a piece of cheesecloth that has been rinsed and wrung dry; secure with a piece of kitchen twine and add to the juices in the cooker.

Add the cinnamon sticks. Stir in the aromatic bitters if using. Cover and cook until very hot but not boiling, or 2 hours on high or 4 hours on low.

Remove the spices in the muslin bag or cheesecloth and cinnamon sticks from the cooker. The punch can be kept at serving temperature by setting the slow cooker on low, keeping in mind that the flavors will become more concentrated the longer the punch is uncovered and on the heat. Serve in punch glasses or mugs garnished with cinnamon sticks if desired. Have dark rum or another adult beverage available for those who wish to add it to the punch.

Tart Cherry Juice Concentrate

Tart cherry juice concentrate is available at most natural food stores or online through Michigan producers like Brownwood Acres Foods, Inc. (www.brownwoodacres.com) and King Orchards (www.mi-cherries.com).

WASSAIL

To make a nonalcoholic version of this recipe, substitute additional apple juice for the sherry and ale.

Serves 20

INGREDIENTS:

6 cups apple juice

2 cups cranberry juice or lemonade

6 cups orange juice

¼ cup brown sugar

1 cup water

2 cups semisweet sherry

2 (12-ounce) bottles of ale

4 (3-inch) cinnamon sticks

1 orange

1 teaspoon whole cloves

1 lemon

12 whole allspice berries

1 tablespoon chopped candied ginger

Optional: 1 tablespoon aromatic bitters

Add the apple juice, cranberry juice or lemonade, orange juice, brown sugar, water, sherry, ale, and cinnamon sticks to a 4-quart slow cooker.

Stud the orange with the whole cloves, cut the orange and lemon into quarters and remove any seeds, and add to the slow cooker.

Add the allspice berries and candied ginger to a muslin spice bag or a piece of cheesecloth that has been rinsed and wrung dry; secure with a piece of kitchen twine and add to the juices in the cooker. Stir in the bitters if using.

Cover and cook on low for 4 hours. Remove cinnamon sticks, spice bag, and orange and lemon wedges before serving.

Slow-Cooking Alcoholic Beverages

If you’re in a hurry and want to bring an alcoholic punch to temperature quicker, you can begin the slow-cooking process on high; however, be sure to watch the punch carefully and be sure that you switch the cooker to low before the liquids come to a boil.

RICH AND INDULGENT HOT CHOCOLATE

If you prefer to indulge in a darker chocolate beverage, substitute 12 ounces of chopped bittersweet chocolate for the chocolate chips. You can let the milk mixture come to temperature for up to 6 hours on low before you add the chocolate and serve this drink.

Serves 8

INGREDIENTS:

2 cups heavy cream

6 cups whole milk

Optional: 2 (3-inch) cinnamon sticks

1 (12-ounce) package semisweet chocolate chips

1 tablespoon vanilla

Optional: Marshmallows

Add the cream and whole milk to the slow cooker; stir to combine. Add the cinnamon sticks if using. Cover and cook long enough to bring the milk mixture to temperature: approximately 3 hours on low or 1¹⁄2 hours on high.

If a skin has developed on the milk, skim it off and discard. Whisk in the chocolate until melted. Stir in the vanilla. Ladle into mugs and serve immediately. Top each mug with marshmallows if desired.

LOW-FAT HOT CHOCOLATE

For a richer drink, unwrap 24 York peppermint patties (a 12-ounce package) and add them 2 hours into the cooking time; stir until they’re melted into the drink. Cover and continue to cook until ready to serve.

Serves 12

INGREDIENTS:

12 cups water

5 cups nonfat dry milk

¾ cup cocoa

1 cup sugar

Optional: 2 teaspoons mint or almond extract

Add the water to the slow cooker; cover and cook on low while you mix together the dry milk, cocoa, and sugar in a bowl. Whisk the dry ingredients into the water. Add extract if using. Cover and cook on low for 3–4 hours.

GERMAN MULLED WINE

To add a touch more sweetness to this drink, sprinkle a few pieces of cinnamon red-hot candies into each serving.

Serves 12

INGREDIENTS:

5 cups apple cider

5 cups burgundy wine

¹⁄2 cup honey

1 teaspoon whole cloves

12 whole allspice berries

Zest of 1 lemon

2 (3-inch) pieces stick cinnamon

Add the cider, wine, and honey to a slow cooker.

Put the cloves, allspice berries, and lemon zest in a muslin spice bag or a piece of cheesecloth that has been rinsed, wrung dry, and secured with a piece of kitchen twine; add to the slow cooker along with the cinnamon sticks.

Cover and cook on low for 3–4 hours.

According to Your Personal Sweet Tooth

While honey adds an extra flavor dimension to the German Mulled Wine drink, you can omit adding it during the slow-cooking portion of this recipe. You can then sweeten the finished drink using honey, sugar, brown sugar, or sugar substitute according to your personal taste and preference.

HOT MOMMAS

Serves 8

INGREDIENTS:

5 cups tomato juice or vegetable juice cocktail

3 cups Beef Broth (Chapter 19)

Hot pepper sauce, to taste

2 teaspoons celery seeds

1 tablespoon prepared horseradish

1 tablespoon Worcestershire sauce

1 cup vodka

1 tablespoon fresh lime juice

Optional: Celery sticks

Optional: Lime wedges

For a cocktail with a kick, add ¹⁄2 teaspoon or more of the hot pepper sauce and double the amount of horseradish that you stir into this drink. It can be served as a satisfying start to a winter morning brunch or along with the appetizers at a buffet or dinner party.

Add the tomato juice or vegetable juice cocktail, broth, pepper sauce, and celery seeds to a slow cooker. Stir to combine. Cover and cook on low for 4 hours or until very hot.

Just before serving, stir in the horseradish, Worcestershire sauce, vodka, and lime juice. Taste for seasoning and add additional horseradish, Worcestershire sauce, and hot pepper sauce if desired. Ladle into large mugs and garnish with celery sticks and lime wedges if desired.

Cup of Soup

Omit the vodka from the Hot Mommas recipe and you end up with warm mugs of spicy soup that you can serve alongside toasted cheese or roast beef sandwiches.

HOT CRANBERRY-PINEAPPLE PUNCH

If you prefer, you can omit the brown sugar and water and sweeten it with 2 cups of apple juice instead.

Yield: About 18–22 cups

INGREDIENTS:

8 cups cranberry juice

8 cups unsweetened pineapple juice

2 cups brown sugar, packed

2 cups water

2 (3-inch) cinnamon sticks

2 teaspoons whole cloves

Optional: 3–4 cups vodka

Add the cranberry juice, pineapple juice, brown sugar, and water to the slow cooker.

Break the cinnamon sticks into smaller pieces and add them along with the whole cloves to a muslin spice bag or wrap them in cheesecloth tied shut with cotton string or kitchen twine. Add to the slow cooker. Cover and cook on low for 1 hour.

Uncover and stir until the brown sugar is dissolved into the juice. Cover and cook for another 7–8 hours.

Uncover the cooker and remove the spice bag or cheesecloth; holding over the slow cooker, squeeze to extract the seasoned juice. To serve, ladle into heatproof mugs and add vodka to taste to each serving.

Chilled Cranberry-Pineapple Punch

After slow cooking, allow the punch to cool to room temperature and then chill until needed. Add 3–4 cups lemon-lime soda or Mountain Dew. Serve in punch cups or in tall glasses over ice, garnished with a maraschino cherry.

HOT BUTTERED RUM

Time the cooking of this drink so that you can stir in the rum and let it mull for 20 minutes before serving.

Serves 12

INGREDIENTS:

1 stick (¹⁄2 cup) unsalted butter

8 cups water

2 cups firmly packed light brown sugar

Pinch salt

¹⁄2 teaspoon freshly ground nutmeg

¹⁄8 teaspoon ground cloves

¹⁄8 teaspoon ground cinnamon

1 cup dark rum

Add the butter and 2 cups of the water to the slow cooker. Cover and cook on high for ¹⁄2 hour or until the butter is melted.

Stir in the brown sugar, and then add the remaining water, salt, nutmeg, cloves, and cinnamon. Cover and cook on low for 2–4 hours.

Twenty minutes before serving, stir in the rum; cover and cook for 20 minutes. To serve, ladle into small heatproof mugs.

IRISH COFFEE

The coffee, which is best made using medium-roast beans, can be made ahead and added to the slow cooker two hours before you plan to serve dessert.

Serves 24

INGREDIENTS:

16 cups coffee

¹⁄2 cup sugar

Irish whiskey

Whipped cream

Add the chilled coffee to the slow cooker. Cover and cook on low for 1 hour. If you’re using fresh-brewed coffee, you can skip this step.

Stir in the sugar until it’s dissolved; cover and cook on low for 1 hour. To serve, ladle into heatproof mugs. Add whiskey to taste and garnish with a dollop of whipped cream.

MEXICAN HOT CHOCOLATE

This drink is rich enough that you can use half whole milk and half water or all low-fat milk. You can serve this drink with a complete Southwestern-style breakfast. A simpler, yet delicious alternative is to dunk buttered slices of toast made from homemade bread into the drink.

Serves 16

INGREDIENTS:

1 gallon milk

¹⁄3 cups dark brown sugar

1 cup masa harina (corn flour)

7 tablespoons cornstarch

4 ounces bittersweet chocolate, chopped

2 (3-inch) cinnamon sticks

3 tablespoons vanilla

Optional: Ground cinnamon

Add 3 cups of the milk to the slow cooker. Add the brown sugar, masa harina, and cornstarch to a bowl and mix well, and then whisk into the milk in the slow cooker. Whisk in the remaining milk. Cover and cook on high for 30 minutes to bring to a simmer.

Add the chocolate and whisk until it’s melted and combined with the milk mixture. Add the cinnamon sticks. Cover and cook on low for approximately 2 hours, stirring occasionally; the drink is done when it is thickened and lightly coats the back of a spoon. Just before serving, stir in the vanilla. Ladle into mugs and garnish with ground cinnamon if desired.

Chocolate Chips Instead

You can substitute semisweet chocolate chips for the chopped bittersweet chocolate. If you do, reduce the amount of brown sugar to ¾ cup. Taste the drink for sweetness midway through the cooking time and add more sugar if desired.

CHAI TEA

Store any leftover tea in a covered container in the refrigerator. It can be reheated, but leftover tea is best served over ice.

Serves 12

INGREDIENTS:

5 cups water

6 slices fresh ginger

1 teaspoon whole cloves

2 (3-inch) pieces stick cinnamon

1¹⁄2 teaspoons freshly ground nutmeg

¹⁄2 teaspoon ground cardamom

1 cup sugar

12 tea bags

6 cups milk

Add the water to the slow cooker. Put the ginger and cloves in a muslin spice bag or a piece of cheesecloth that has been rinsed, wrung dry, and secured with a piece of kitchen twine; add to the cooker along with the cinnamon, nutmeg, and cardamom. Cover and cook on low for 4–6 hours or on high for 2–3 hours.

Stir in the sugar until it’s dissolved into the water. Add the tea bags and milk; cover and cook on low for ¹⁄2 hour. Remove and discard the spices in the muslin bag or cheesecloth, cinnamon sticks, and tea bags. Ladle into tea cups or mugs to serve.

Sweet Tip

If you prefer, you can omit adding the sugar during the cooking process and allow each drinker to add sugar or sugar substitute to his or her serving according to taste.

CAPPUCCINO

Simmering the cinnamon in milk adds a more subtle, yet distinctive flavor to this drink than what’s achieved by just sprinkling cinnamon on top of the frothed milk.

Serves 10

INGREDIENTS:

2 cups milk

2 (3-inch) sticks cinnamon

8 cups hot coffee or espresso

Add the milk and cinnamon sticks to the slow cooker. Cover and cook on low for 2 hours; keep the milk on the warm setting until ready to serve.

Remove the cinnamon sticks. Add the coffee to the slow cooker. Use an immersion blender to add froth to the drink. Ladle into mugs. Repeat using the immersion blender, if necessary, to create more froth between ladling out the servings.

Frothy Milk

If you prefer, you can skip adding the coffee or espresso to the slow cooker. Instead, use an immersion blender to froth the milk in the slow cooker, repeating as necessary as you top individual servings of the coffee or espresso with frothed milk ladled into the drinks according to taste. This method works better if you or another guest’s preference is to sweeten the drink; stir in the sugar or sweetener to taste, and then top with the froth.

MOCHA

If you prefer lower-fat mocha, replace the cream with milk.

Serves 12

INGREDIENTS:

10 cups coffee

2 cups heavy cream

1 (12-ounce) bag semisweet chocolate chips

Add the coffee and cream to a slow cooker. Stir to combine. Cover and cook on low for 3–6 hours. If a skin has developed on top from the cream, skim it off and discard. Whisk in the chocolate chips until melted. Ladle into mugs and serve immediately.

Chocolate Chips Substitute

In the mocha recipe, you can use ¹⁄2 cup cocoa and 1 cup sugar or the all-natural sugar substitute Whey Low (www.wheylow.com) instead of the chocolate chips. Mix the cocoa and sugar or Whey Low together in a bowl, and then whisk it into the hot coffee and cream mixture. You can serve it immediately or let the coffee, cream, cocoa, and sugar or Whey Low cook covered on low for an additional hour or two.

HOT MULLED CIDER

This classic is a must for the fall and winter holidays. Serve it to guests with dessert on a snowy evening.

Yields about 8 cups

INGREDIENTS:

2 quarts apple cider

¹⁄2 cup brown sugar

¼ teaspoon salt

1 teaspoon whole allspice

1 teaspoon whole cloves

1 3-inch stick cinnamon bark

20 whole cloves

1 orange

Combine the cider, brown sugar, and salt in the slow cooker.

Tie the allspice, 1 teaspoon cloves, and cinnamon in a small piece of cheesecloth; add to the cider.

Cover and heat on a low setting for 2–3 hours.

Press 20 cloves in circles around the orange. Slice the orange between the clove rings. Half an hour before serving, add the clove-studded orange slices to the slow cooker. Remove spice bundle before serving.

Watch Your Wiring

Before or after cooking, don’t put your slow cooker in the refrigerator unless the crockery is removable and can go in alone. Otherwise the electrical components may rust and leave you needing a whole new appliance.

GINGER PUNCH

This punch is not only delicious, but it’s also good for you. Fresh ginger has healthful effects.

Yields about 10 cups

INGREDIENTS:

1 inch fresh gingerroot

1 cup sugar

8 cups water

6 cloves

1 stick cinnamon bark

¹⁄2 cup lemon juice

1¹⁄2 cups orange juice

1 sprig mint

Peel and mince the gingerroot.

Put the ginger, sugar, water, cloves, and cinnamon in the slow cooker.

Cover and heat on a low setting for 2–3 hours.

An hour before serving, add the fruit juices and the mint.

Be Prepared

Make a few dishes ahead of time and keep them in plastic containers in the freezer. On the morning of party day, line up the slow cookers, pop in your frozen delicacies, turn the heat on low, and when you get back from work you’ll be ready to go.

FAMILY PARTY PUNCH

This nonalcoholic punch is great for the whole family. You can also chill the leftover punch and drink it with ice.

Yields about 9 cups

INGREDIENTS:

¹⁄2 large lemon

1 12-ounce can frozen orange juice concentrate

1 12-ounce can frozen raspberry juice concentrate

4 cups water

3 cups lemon-lime soda

1 stick cinnamon bark

3 oranges

Thinly slice the lemon. Put the lemon, juice concentrates, water, soda, and cinnamon in the slow cooker.

Cover and heat on a low setting for 2–3 hours.

Thinly slice the oranges. Before serving, replace the lemon slices with the orange slices.

MAPLE PUMPKIN SPICE LATTES

This warm latte is reminiscent of a drink you would pay big bucks for at a local coffee chain. By making your own you’re not only saving money, but you’ll have enough for a whole week’s worth of breakfasts or after-dinner coffees. Try it with a whipped cream topping.

Serves 8

INGREDIENTS:

2 cups very strong coffee or espresso

4 cups whole milk

¾ cup plain pumpkin purée

¹⁄3 cup maple syrup

1 tablespoon vanilla

2 teaspoons of pumpkin pie spice

In a 4-quart slow cooker whisk together all ingredients. Cover and cook on high for 1¹⁄2 hours or on low for 3 hours. When serving, turn slow cooker to the warm setting for up to 2 hours. Serve warm.

Make Your Own Pumpkin Pie Spice

If you don’t have pumpkin pie spice, mix together 3 tablespoons ground cinnamon, 2 tablespoons ground ginger, 2 teaspoons ground nutmeg, 1¹⁄2 teaspoons ground allspice, and 1¹⁄2 teaspoons ground cloves. Store in an airtight container.

WARM SPICED TURMERIC TEA

A soothing tea with a peppery kick made purely from spices, this tea is delicious served with several tablespoons of coconut milk or half-and-half stirred in right before drinking.

Serves 4

INGREDIENTS:

4 cups water

¹⁄3 cup honey

2 tablespoons ground cinnamon

1¹⁄2 tablespoons ground turmeric

1 tablespoon ginger

2 teaspoons nutmeg

1 teaspoon cloves

Add water, honey, and all spices to a 2.5-quart slow cooker. Whisk together thoroughly to combine spices into the water.

Cover and cook on high for 2–3 hours or on low for 5–6 hours. Occasionally remove the lid and whisk tea. Serve warm.

A Note on Turmeric

Turmeric has been used for centuries in Chinese and Indian medicine because of its natural anti-inflammatory properties. It’s a deep yellow-orange in color and is often used in Indian curries. Turmeric is also a good source of manganese, iron, vitamin B6, and potassium.

SALTED CARAMEL MOCHA LATTES

The slight hint of salt in this warm, creamy drink balances out the sweetness of the caramel. When serving this sweet drink offer whipped cream, additional caramel sauce, chocolate syrup, or sea salt for toppings.

Serves 6

INGREDIENTS:

3 cups whole milk

3 cups strongly brewed coffee

2 tablespoons unsweetened cocoa

¹⁄3 cup sugar

¼ teaspoon salt

1 teaspoon vanilla extract

¹⁄3 cup caramel sauce

Place all ingredients in a 4-quart slow cooker. Use a whisk to combine ingredients thoroughly.

Cover slow cooker and cook on high for 1–2 hours or on low for 2–3 hours, until mixture is hot and simmering.

Strongly Brewed Coffee

To get a very strong coffee flavor in this drink use about 3–4 tablespoons of ground coffee per cup of water. The coffee will be diluted when combined with the milk in this recipe and will be creamy and delicious.

PEPPERMINT MOCHA LATTES

A refreshing coffee drink made right in your slow cooker. You could also make a chilled peppermint mocha latte by refrigerating the leftovers and serving the drink over ice the next day!

Serves 6

INGREDIENTS:

3 cups whole milk

3 cups strongly brewed coffee

¼ cup unsweetened cocoa

¹⁄3 cup sugar

¹⁄2 teaspoon peppermint extract

¹⁄8 teaspoon salt

2 cups whipped heavy cream

Add milk, coffee, cocoa, sugar, peppermint extract, and salt to a 4-quart slow cooker. Use a whisk to combine ingredients thoroughly.

Cover slow cooker and cook on high for 1–2 hours or on low for 2–3 hours, until mixture is hot and simmering.

Serve in large mugs or coffee cups with whipped cream.

How Much Peppermint?

Peppermint extract is made from the essential oils of the peppermint plant. It is a very strongly flavored extract and a little goes a long way. Start with using ¹⁄2 teaspoon in this batch of peppermint lattes and if you prefer more add ¹⁄8 a teaspoon at a time until it’s as minty as you like! For more peppermint flavor, crush 2 candy canes or a few peppermint hard candies to sprinkle on top.

VANILLA BEAN WHITE HOT CHOCOLATE

Children love this creamy, rich, warm vanilla-y drink made with white chocolate baking pieces.

Serves 8

INGREDIENTS:

8 cups whole milk

1 (12-ounce) package white chocolate chips

2 tablespoons vanilla extract

¹⁄8 teaspoon salt

1 vanilla bean

2 cups whipped heavy cream

Add milk, white chocolate chips, vanilla, and salt to a 4-quart slow cooker. Use a whisk to combine ingredients thoroughly.

Using a sharp knife, cut the vanilla bean in half and scrape out the tiny seeds and add them to the milk mixture.

Cover slow cooker and cook on high for 1–2 hours or on low for 2–3 hours, until mixture is hot and simmering.

Serve in large mugs or coffee cups with whipped cream on top.

ORANGE MOCHA

Serve this rich drink with a twist of orange peel as a garnish. Flame the orange peel briefly to bring out the scent.

Yields about 9 cups

INGREDIENTS:

8 cups brewed coffee

¼ cup cocoa powder

¾ cup sugar

¹⁄2 cup orange liqueur

¹⁄2 cup coffee liqueur

1 cup heavy cream

Combine the coffee, cocoa, and sugar in the slow cooker.

Cover and heat on a low setting for 2–3 hours.

Half an hour before serving, stir in the liqueurs.

Whip the cream and provide as a garnish for individual servings.

STEAMY MINT MALT

This is a great way to use leftover Halloween candy. Turn it into a yummy hot drink.

Yields about 5 cups

INGREDIENTS:

6 chocolate-covered mint patties

6 chocolate Hershey’s Kisses

5 cups milk

¹⁄2 cup malted milk powder

1 teaspoon vanilla

1 cup heavy cream

Combine the candies, milk, malt powder, and vanilla in the slow cooker.

Cover and heat on a low setting for 2–3 hours.

Before serving, beat with a rotary mixer until frothy.

Whip the cream and provide as a garnish for individual servings.

BEACH TEA

This delicious drink is great for soothing a cold. You can also add some rum to this, for an extra warming effect.

Yields about 9 cups

INGREDIENTS:

1 orange

6 cups water

¹⁄3 cup sugar

2 tablespoons honey

1¹⁄2 cups orange juice

1¹⁄2 cups pineapple juice

6 tea bags

Thinly slice the orange.

Combine the orange, water, sugar, honey, and juices in the slow cooker.

Cover and heat on a low setting for 2–3 hours.

Half an hour before serving, add the tea bags for 10 minutes; then remove and discard the tea bags.

Be Cool, But Not Too Cool

Don’t add icy cold ingredients to a preheated slow cooker. Sudden temperature changes can crack the crockery pot. That’s a surprise you definitely don’t want on the day of your party.

BELGIAN COFFEE

This is excellent after dinner, or after ice cream, and looks beautiful with an additional garnish of fresh raspberry and a mint sprig.

Yields about 9 cups

INGREDIENTS:

8 squares dark chocolate

8 cups coffee

1 cup mint liqueur

1 cup heavy cream

8 chocolate mint sticks

Grate or chop the dark chocolate.

Combine the coffee, liqueur, and dark chocolate in the slow cooker.

Cover and heat on a low setting for 2–3 hours.

Whip the cream. Provide the whipped cream and chocolate mint sticks as a garnish for individual servings.

HOMEMADE COFFEE LIQUEUR

You can also serve this chilled, over ice. Or drizzle it over your favorite chocolate cake and let it seep in overnight.

Yields about 7 cups

INGREDIENTS:

4 cups dark coffee

3 cups sugar

5 teaspoons vanilla extract

3 cups vodka

Combine the coffee, sugar, and half the vanilla in the slow cooker.

Cover and heat on a low setting for 2–3 hours. Stir twice to blend in the sugar as it dissolves.

An hour before serving, add the remaining vanilla and the vodka.

Get with the Program

Update your slow cooker collection with a newer model that has a removable crockery pot. It simplifies preparing ahead, storage, and cleanup, plus you can pop the crockery pot in an insulated carrying case and do your entertaining on the road.

CAFE VIENNA

This rich drink is even better if you use the best coffee available. You can also substitute brown sugar or turbinado sugar.

Yields about 8 cups

INGREDIENTS:

4 squares dark chocolate

8 cups coffee

¹⁄2 cup sugar

¹⁄2 cup heavy cream

¼ teaspoon ground nutmeg

8 sticks cinnamon bark

Grate or chop the chocolate.

Combine the chocolate, coffee, sugar, cream, and nutmeg in the slow cooker.

Cover and heat on a low setting for 2–3 hours.

Provide the cinnamon sticks as garnish for individual servings.

CAFE VALLARTA

Use a potato peeler to shave thin orange peel twists from a fresh orange. Avoid crushing the shavings, which releases their oils too early.

Serves 6–8

INGREDIENTS:

8 cups coffee

8 ounces orange liqueur

8 ounces coffee liqueur

¹⁄2 cup sugar

8 sticks cinnamon bark

8 orange peel twists

Combine the coffee, liqueurs, and sugar in the slow cooker.

Cover and heat on a low setting for 2–3 hours.

Provide the cinnamon and orange peels as garnish for individual servings.

Peeling Oranges

To make peeling oranges easier, pour boiling water over the oranges and let them sit for five minutes. The white part will come off with the peel. Don’t do this when the peel is needed for your recipe; it strips away some of the flavor.

ROSY RED CHEEKS

This drink is excellent for a cold winter evening. Add a few drops of red food coloring for extra holiday color.

Yields about 6 cups

INGREDIENTS:

2 cups cranberry juice cocktail

1 6-ounce can frozen orange juice concentrate

1 tablespoon sugar

¼ teaspoon ground allspice

1 bottle dry red wine

1 orange

10 whole cloves

Combine the cranberry juice, orange juice concentrate, sugar, allspice, and wine in the slow cooker.

Cover and heat on a low setting for 2–3 hours.

Slice the orange and stud the orange slices with the cloves. Half an hour before serving, put the orange slices in the slow cooker.

SUGAR ON FIRE

This recipe will grab all your guests’ attention. Serve it when there’s a lull in your party to get everyone energized again.

Yields about 8 cups

INGREDIENTS:

2 bottles dry red wine

1¹⁄2 cups granulated sugar

6 whole cloves

1 cup orange juice

¹⁄2 cup lemon juice

6 1-inch strips orange peel

4 1-inch strips lemon peel

1 orange

¹⁄2 cup rum

¹⁄2 cup sugar cubes

Combine the wine with the granulated sugar (not the cubes), cloves, fruit juices, and peels in the slow cooker.

Cover and heat on a low setting for 2–3 hours.

Slice the orange; set aside.

Heat the rum in a saucepan over low heat until the rum steams. Soak the sugar cubes in the rum. Place the cubes in a metal strainer or metal slotted spoon just over the punch.

Ignite the sugar cubes. As they flame, gradually pour the rest of the heated rum over the cubes. When the sugar has all melted into the punch, add a few orange slices.

A Slick Trick

Before measuring sticky liquids like honey and molasses, grease your measuring cup and then rinse it with hot water. The molasses will still flow slowly like… well, molasses, but you won’t lose half of your measurement on the sides of the measuring cup.

MEDICINAL BLACKBERRY CORDIAL

This drink should