101 More Things to Do with a Slow Cooker

101 Things to do with...

by Stephanie Ashcraft, Janet Eyring

Autumn Brew, Fall Harvest Chowder, warm Honey Wheat Bread...fall is coming, and there's no better time to plug in that amazing kitchen contraption known as the slow cooker. The slow cooker can do what no oven or stopetop burner can--cook flavorful and healthy food while its owner goes blissfully about the business of the day.

Don't miss this follow up to the best-selling 101 Things to do with a Slow Cooker!

Stephanie Ashcraft, author of the New York Times best-selling 101 Things to do With a Cake Mix, is a full-time mom who has created and collected recipes for years. She teaches a monthly cooking class for Macey's Little Cooking Theater. She lives in Pocatello, Idaho.

Janet Eyring's interest in learning how to cook healthy, inexpensive meals without living in the kitchen inspired her to write a cookbook that relied on the ease of the slow cooker. She also teaches cooking classes at Macey's Little Cooking Theater. She lives in Highland, Utah.

Genres: Cookbooks, Cooking, Reference, Nonfiction

130 pages, Kindle Edition

First published August 16, 2004

Reviews

[Ivonne Rovira · Rating 4 out of 5]

I’m loving this series! I read Stephanie Ashcraft’s and Janet Eyring's slender sequel to 101 Things to Do With a Slow Cooker first by accident, but does that really matter? I’ve read quite a few slow-cooker cookbooks, and still Ashcraft has quite a few recipes that I can’t resist! That’s high praise indeed for a slow-cooker cookbook!

[Aevalle Galicia · Rating 3 out of 5]

No nutritional values listed

While there are several recipes I'll probably try, the collection as a whole relies heavily on condensed and dry soups or bouillon but then doesn't give any nutritional information to check what the sodium level for individual servings would be.

[Cheryl · Rating 4 out of 5]

Only quickly skimmed - didn't prepare any of the recipes. Uses more prepared foods than I prefer but looks like good variety of recipes. Slow cooker size usually noted which is nice.

[Jody Cunningham · Rating 5 out of 5]

Very good every day recipes.

I can't wait to try the recipes in this book. The slow cooker is great for working Mom's and busy families. The ingredients used; n the recipes are often on hand and readily available. Should be a real plus in my kitchen!

[LemontreeLime · Rating 3 out of 5]

Was looking for a certain idea of soup.

[Taun · Rating 3 out of 5]

Spring break read.

Plenty of ideas for jumping off points, not a lot I would use directly from the recipe page.

[rose · Rating 5 out of 5]

Very well written and easy to follow

rosietoes65@gmail.com

Recipes are easy to follow. Book is well written. I look forward to reading ore cookbooks by this author.

[Eva]

Some notes, for me and not for you :)

CREAMY MUSHROOM TURKEY - so, so awesome!
3 to 4 pounds boneless turkey breast
2 cans (10.5 ounces each) cream of mushroom soup, condensed
1 can (4 ounces) mushroom pieces, drained*
1 envelope dry onion soup mix
1 cup sour cream
Place turkey breast in greased 4'/2 to 6-quart slow cooker. In a bowl, mix remaining ingredients, except sour cream, and spoon over turkey. Cover and cook on low heat 8-10 hours. Internal temperature of turkey will be 190 degrees when done. An hour before serving, break turkey breast into large chunks with two forks. Stir in sour cream. Cover and cook for remaining hour. Makes 10-12 servings. - location 200

CHICKEN STROGANOFF
2 to 3 boneless, skinless chicken breasts
1 can (4 ounces) mushroom pieces, drained*
1 can( 10.5 ounces) cream of mushroom soup, condensed
1 tablespoon soy sauce
1 carton (16 ounces) sour cream
Place chicken in greased 21/2 to 4-quart slow cooker. Pour mushrooms, soup, and soy sauce over chicken. Cover and cook on low heat 6-8 hours or on high heat 3-4 hours. Break up chicken with two forks. Stir in sour cream. Cover and cook on low heat 15-30 minutes. Makes 4-6 servings. - location 253

Ground beef or turkey should be browned and drained before adding to slow cooker. - location 43

Fresh milk, cream, sour cream, and cream cheese should be added during the last hour of cooking to prevent curdling. Evaporated milk does not curdle and can be substituted for fresh milk in most recipes. - location 44

Root vegetables (onions, carrots, potatoes, turnips) take longer to cook than meat. Place vegetables on bottom and around sides of slow cooker so they get the most direct heat. 16. - location 55

If there's too much liquid at the end of cooking time and you want to thicken it, stir in some instant mashed potato flakes, instant tapioca, flour, or cornstarch. 19. - location 57

FALL HARVEST CHOWDER
'/2 pound ground beef, browned and drained
'/2 cup chopped onion* 4 cups water
1 cup diced carrots 1 cup diced celery
1 cup potatoes, peeled and cubed
1 can (28 ounces) diced tomatoes
1 can (8 ounces) tomato puree 1 teaspoon salt
'/4 teaspoon black pepper
'/4 teaspoon crushed bay leaves
1'/2 teaspoons Italian seasoning
Combine all ingredients in greased 4'/2 to 6-quart slow cooker. Cover and cook on low heat 6-8 hours or on high heat 3-4 hours. For a thicker soup cook on low heat 8-10 hours. Makes 8-10 servings. - location 97

FAMILY FRIENDLY CHILI
1 pound ground beef, browned and drained
'/2 large onion, chopped* 1 can (14.5 ounces) diced tomatoes and green chilies, with liquid
1 can (8 ounces) tomato sauce
'/2 cup water 1 tablespoon chili powder
1 teaspoon salt '/2 teaspoon pepper
'/2 teaspoon minced garlic
Combine all ingredients in greased 2'/2 to 4'/2-quart slow cooker. Cover and cook on low heat 4-6 hours or on high heat 2-3 hours. Makes 4-6 servings. - location 105

FRESH ONION TURKEY BREAST
3 to 4 pounds boneless turkey breast
1 envelope dry onion soup mix
'/2 medium onion, thinly sliced
Place turkey inside greased 3'/2 to 5-quart slow cooker. Sprinkle soup mix over turkey. Layer onion slices over top. Cover and cook on low heat 8-10 hours. Internal temperature will be 190 degrees when done. Makes 8-10 servings. - location 204

ALL-DAY SALSA CHICKEN
3 to 4 boneless, skinless chicken breasts
1 jar (16 ounces) chunky salsa
1 can (10.5 ounces) cream of chicken soup, condensed
Place chicken breasts in greased 3 to 4'/2-quart slow cooker. In a bowl, combine salsa and soup. Pour mixture over chicken. Cover and cook on low heat 6-8 hours. Makes 4-6 servings. - location 246

MEXICAN ROAST
3 pound roast, any kind
2 tablespoons taco seasoning
1 jar (16 ounces) salsa
Place meat in greased 3'/2 to 5-quart slow cooker. Sprinkle taco seasoning over meat. Pour salsa over top. Cover and cook on low heat 10-12 hours or on high heat 5-6 hours. Makes 6-8 servings. - location 326

[Crystal · Rating 3 out of 5]

The 101 Things to Do Cookbook Series makes a great gift for the beginning cook. Each one contains quick, easy and impressive dishes to make. Great step by step instructions, which is very helpful because there are no pictures. At the beginning are helpful hints, which is almost the best part of the cookbook.

[Fishface · Rating 3 out of 5]

A good one. Nothing REALLY outlandish, like how to make rocket fuel using a slow cooker and a few common household items, but some good, fresh, original recipes, only a few of which required cream of something soup.

[Suzi · Rating 5 out of 5]

saves me weekly!

[Jennifer · Rating 4 out of 5]

Has just enough different recipes that aren't in any other slow-cooker books. There's a great variety of appetizers, desserts, and brunch recipes thrown in with the usual pot roasts and stews.

[Erin · Rating 2 out of 5]

Better than the first one. I didn't get a chance to try any of the recipes before needing to return it to the library. I will try it again.