Artichoke Pasta Recipe

Recipe: Artichoke Pasta

Time to Prepare: 15 Min
Time to Cook: 15 Min
Number of Servings: 4

Ingredients:

12 ounces uncooked spaghetti
1 tablespoon olive oil
1 tablespoon butter
1 (6 ounce) can marinated artichoke hearts
1 small onion
3 cloves garlic, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
1 teaspoon dried oregano
1/2 cup low-fat cottage cheese
1/2 cup low-fat sour cream
1/2 cup grated Parmesan cheese

Directions:

Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain and keep warm.

While pasta is cooking, heat a large skillet over medium-high heat. Place olive oil, butter, and liquid from artichoke hearts in skillet. Cut artichoke hearts into bite-size pieces.

When olive oil mixture is hot, add onion and garlic. Saute until soft and lightly browned. Stir in artichoke hearts and saute until heated through.

Season with salt, black pepper, cayenne pepper, and oregano. Remove from heat and stir in cottage cheese and sour cream. Toss mixture with cooked pasta and top with Parmesan cheese.

Apricot Barbecue Wings

Recipe: Apricot Barbecue Wings

Time to Prepare: 30 Min
Time to Cook: 4 Hrs
Number of Servings: 4

Ingredients:

2 cups apricot jam
4 garlic cloves, minced
1-2 teaspoons crushed red pepper
1/4 cup Dijon mustard
1 tablespoon kosher salt
60 chicken wings

Directions:

Preheat oven to 425°. In a large bowl, combine apricot jam, minced garlic, crushed red pepper, Dijon mustard, and kosher salt.

Add chicken wings; toss to coat. Refrigerate for 30 minutes or up to 4 hours. Line 2 baking sheets with foil; bake chicken wings for 25-30 minutes, turning once, until golden brown and slightly charred.

Slow Cooker Apricot Chicken Recipe

Recipe: Apricot Chicken

Time to Prepare: 20 Min
Time to Cook: 30 Min
Number of Servings: 4

Ingredients:

1 1/2 pounds apricots, roughly chopped, pits removed and discarded
1/4 cup sugar
2 Tbsp cider vinegar
2 pounds skinless chicken breasts, cut into 1 to 2-inch pieces
Salt
1 Tbsp unsalted butter (can sub olive oil)
3 Tbsp olive oil
1 chopped onion
2 cups chicken stock or broth (use gluten-free stock if you are cooking gluten-free)
1 Tbsp chopped fresh rosemary
1 teaspoon cinnamon
2 teaspoons Tabasco or other hot sauce (you can add more if you like)
Black pepper

Directions:

Place the chopped apricots in a large bowl. Stir in the sugar and the vinegar. Let sit while you brown the chicken in the next step.

In a large sauté pan, heat 1 tablespoon of the butter and 1 tablespoon of olive oil over medium-high heat. Working in batches, place chicken pieces in the pan, without crowding the pan, and brown them on each side. As the chicken cooks, sprinkle salt over it. Once the chicken is browned, remove the pieces from the pan to a bowl and set aside.

Add the remaining oil to the pan and sauté the onion until it begins to brown. As the onion cooks and releases moisture, use a flat edged spatula or wooden spoon to scrape off the browned bits from the chicken (called fond) from the bottom of the pan.

Once the onions have browned a bit, add the chicken stock and lower the heat to medium.

Put about 2/3 of the apricots, along with any juice they have given up, into a blender and blend into a purée. Pour the purée into the pan with the chicken stock and onions.

Add the cinnamon, rosemary and Tabasco and taste. You may need to add some salt. Bring to a simmer, then lower the heat and gently simmer for 10-20 minutes.

When you are ready to serve, put the chicken and the remaining apricot pieces into the pan and simmer gently for 5 minutes. Serve hot with rice.

Applesauce Chicken Recipe | Crockpot Grilled Chicken

Recipe: Applesauce Chicken

Time to Prepare: 25 Min
Time to Cook: 25 Min
Number of Servings: 4

Ingredients:

1 whole chicken, cut up
1 medium onion, finely chopped
1 cup unsweetened applesauce
1 cup ketchup
1/4 cup cider vinegar
2 tablespoons vegetable oil
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
black pepper to taste

Directions:

Heat oil in a medium sized saucepan. Add onion. Sauté until onion is soft. Add applesauce, ketchup, vinegar, brown sugar, Worcestershire sauce and pepper.

Bring to a boil while stirring. Reduce heat and let simmer. Preheat grill. Remove sauce from heat when it has thickened and set aside.

Place chicken on grill skin side down. Close lid and grill for about 15 minutes. Turn and cook another 10 minutes.

Turn again and brush a heavy layer of the applesauce mixture on the chicken. Continue cooking and adding sauce until the chicken is done.

Applesauce Recipe

Recipe: Home Made Applesauce

Time to Prepare: 20 Min
Time to Cook: 9 Hrs
Number of Servings: 4

Ingredients:

3 to 4 lbs of peeled, cored, and quartered apples
4 strips of lemon peel - use a vegetable peeler to strip 4 lengths
Juice of one lemon, about 3-4 Tbsp
3 inches of cinnamon stick
1/4 cup of dark brown sugar
up to 1/4 cup of white sugar
1 cup of water
1/2 teaspoon of salt

Directions:

Put all ingredients into a large pot. Bring to boil. Lower heat and simmer for 20-30 minutes.

Remove from heat. Remove cinnamon sticks and lemon peels. Mash with potato masher.

Ready to serve, either hot or refrigerated. Delicious with vanilla ice cream or vanilla yogurt.

Freezes easily, lasts up to one year in a cold freezer.

Apple Oatmeal Recipe

Recipe: Crock pot Apple Oatmeal

Time to Prepare: 20 Min
Time to Cook: 9 Hrs
Number of Servings: 8

Ingredients:

2 cups milk
1/4 cup brown sugar
1 Tbsp. melted butter
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup regular oats (not quick cooking or instant)
1 cup peeled, chopped apple
1/2 cup chopped dates or raisins
1/2 cup chopped walnuts

Directions:

Spray the inside of a 3-4 quart slow cooker with nonstick cooking spray.

Combine all ingredients in the slow cooker and mix well.

Cover and turn on LOW setting. Cook 5-7 hours until oatmeal is tender. Stir well before serving.

Apple Dumplings Mountain Dew Recipe

Recipe: Apple Dumplings Mountain Dew

Time to Prepare: 20 Min
Time to Cook: 45 Min
Number of Servings: 16

Ingredients:

2 large Granny Smith apples, peeled and cored
2 (10 ounce) cans refrigerated crescent roll dough
1 cup butter
1 1/2 cups white sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can or bottle Mountain Dew

Directions:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.

Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew over the dumplings.

Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

Crock Pot Apple Crisp Recipe

Recipe: Apple Crisp

Time to Prepare: 30 Min
Time to Cook: 45 Min
Number of Servings: 6

Ingredients:

4 medium tart cooking apples, sliced (4 cups)
3/4 cup packed brown sugar
1/2 cup Gold Medal all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter or margarine, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Cream or Ice cream, if desired

Directions:

Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.

Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.

Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.

Apple Coffee Cake Recipe

Recipe: Apple Coffee Cake

Time to Prepare: 10 Min
Time to Cook: 25 Min
Number of Servings: 6

Ingredients:

1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup of sugar
1 teaspoon ground cinnamon
5 1/2 Tbsp unsalted butter, room temperature
1 egg, beaten
1/2 cup whole milk
1 medium Cortland or other baking apple, peeled and sliced

Directions:

Preheat the oven to 375°F. Grease a 9-inch square baking dish with or pie pan with a 4-cup capacity.

In a medium bowl, whisk vigorously together the flour, baking powder, and salt.

In a separate small bowl, mix 1/4 a cup of the sugar with the cinnamon, set aside.

Using an electric mixer, beat the butter with the remaining 1/4 cup sugar. Beat in the egg until blended. Add the flour mixture in three additions, alternating with the milk, beating after each addition until just combined.

Pour half of the batter in the bottom of the baking dish. Lay the apple slices on the batter so they just cover the batter (you may have to overlap some slices). Sprinkle the apples with the cinnamon-sugar mixture, reserving a teaspoon or two to sprinkle on top. Spread the rest of the batter over the apples. Sprinkle the remaining cinnamon-sugar on top.

Bake the cake for 25 minutes or until it is golden brown and apples start to bubble at the edges.

Apple Cinnamon Pork Roast Recipe

Recipe: Apple Cinnamon Pork Roast

Time to Prepare: 10 Min
Time to Cook: 2 Hrs
Number of Servings: 6

Ingredients:

4 pounds pork roast
3 apples, chunked
1 1/2 cup apple juice
1/4 cup honey
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves

Directions:

Place pork roast into a crock pot surrounded with apples that have been cut into chunks.

Mix apple juice, honey, cinnamon and ground cloves (all measurements are certainly open for adjustment based on your family's personal tastes).

Pour over pork roast and apples. Cook on High for 1 hour, reduce heat to low for 8-10 hours. The aroma is heavenly and the "baked" apples are an extra treat when served with the tender pork.

Crock Pot Apple Butter Recipe

Recipe: Crock Pot Apple Butter

Time to Prepare: 20 Min
Time to Cook: 2 Hrs
Number of Servings: 4

Ingredients:

4 lbs of good cooking apples
1 cup apple cider vinegar
2 cups water
Sugar (about 4 cups)
Salt
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
Grated rind and juice of 1 lemon

Directions:

Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.

Cover and cook on high 1 hour.

Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.

Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.

Spoon the mixture into sterile containers, cover and refrigerate or freeze.

Crockpot American Chop Suey - Slow Cooker Chinese Recipe

Recipe: Crockpot American Chop Suey

Time to Prepare: 10 min
Time to Cook: 30 min
Number of Servings: 4

Ingredients:

3/4 cup boiled noodles
1 1/2 cups crispy fried noodles
2 cups shredded cabbage
1/2 cup onions , sliced
1/2 cup bean sprouts
1/2 cup french beans , cut diagonal (parboiled)
1/2 cup carrot , sliced (parboiled)
1 tsp chilli sauce
1 tbsp oil
salt
1/4 cup brown vinegar
1/4 cup sugar
3/4 cup water
2 tbsp cornflour
1 tbsp soy sauce
4 tbsp tomato ketchup

Directions:

Combine all the ingredients for the sauce in a pan, mix well and bring to a boil. Cook until the sauce is thick. Keep aside.

Heat the oil in another pan and add the vegetables. Stir fry over a high flame for 3 to 4 minutes.

Add the prepared sauce, noodles, chilli sauce and salt and cook for a few minutes. Add half of the fried noodles and mix well.

Serve hot, topped with the remaining fried noodles.

Mexican Albondigas Meatball Soup Recipe

Recipe: Mexican Albondigas Meatball Soup

Time to Prepare: 30 min
Time to Cook: 1 hour
Number of Servings: 6

Ingredients:

1 pound ground beef
1 bunch cilantro, finely chopped
1 small onion, chopped
4 cloves garlic, minced
1 pinch garlic salt
1 pinch onion powder
salt and ground black pepper to taste
4 (14.5 ounce) cans chicken broth
4 large carrots, cut into 1/2 inch pieces
3 stalks celery, cut into 1 inch pieces
3 potatoes, cubed

Directions:

Place the ground beef, 1/2 of the cilantro, 1/2 of the chopped onion, the garlic, garlic salt, and onion powder in a bowl. Sprinkle with salt and black pepper, and mix gently until combined. Form the meat mixture into golf ball-sized meatballs.

Spray a large skillet with nonstick spray, and brown the meatballs carefully over medium-high heat; remove the meatballs and set aside (the meatballs do not need to be fully cooked; they will finish cooking in the soup). Cook and stir the remaining onion in the same skillet over medium-low heat until translucent, about 10 minutes.

Pour the chicken broth into a large pot, and stir in the onion; add the carrots, celery, and potatoes. Bring to a boil over high heat; reduce heat and simmer until potatoes are nearly tender, about 15 minutes. Add the meatballs and the remaining cilantro; simmer for 30 minutes. Season to taste with salt and black pepper.

Crockpot African Peanut Soup Recipe

Recipe: African Peanut Soup

Time to Prepare: 15 min
Time to Cook: 1 hour
Number of Servings: 10

Ingredients:

2 tablespoons olive oil
2 medium onions, chopped
2 large red bell peppers, chopped
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes, with liquid
8 cups vegetable broth or stock
1/4 teaspoon pepper
1/4 teaspoon chili powder (optional)
2/3 cup extra crunchy peanut butter
1/2 cup uncooked brown rice

Directions:

Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning.

Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.

Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.

Crock Pot Acorn Squash Recipe

Recipe: Crock Pot Acorn Squash

Time to Prepare: 5 min
Time to Cook: 1 hour
Number of Servings: 2

Ingredients:

1 medium acorn squash, halved and seeded
1 tablespoon butter
2 tablespoons brown sugar

Directions:

Preheat oven to 350 degrees F (175 degrees C).

Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes.

Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash wont slide around too much) while baking.

Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.

Absolutely Crazy Crockpot Turkey recipe

Recipe: Crock Pot Turkey

Time to Prepare: 15 min
Time to Cook: 3 hours
Number of Servings: 4

Ingredients:

1 1/4 pounds turkey breast cutlets
8.5 oz jar sundried tomatoes, drained and rinsed
2 oz can anchovies, drained and rinsed
6 slices of bacon


Directions:

You can use a 6.5 quart crockpot. Anything over 3 quarts will work just fine.

Spread the bacon on the bottom of your crockpot. Rinse off the anchovies, and lay them on top. Add the turkey cutlets; it's okay if they overlap.

Rinse off a bit of the oil from the sundried tomatoes, and add it on top of the turkey. Cover and cook on low for 5 to 6 hours (this was in a not-very-full 6.5 quart, so if you are using a smaller pot, it will take longer).

Crockpot 5 Layer Brownie Recipe

Recipe: Crock Pot 5 Layer Brownie

Time to Prepare: 5 min
Time to Cook: 2 hrs
Number of Servings: 6

Ingredients:

4 tablespoons butter, melted
1/4 cup water
1 large egg
1 box (16 ounce size) brownie mix
1 can (14 ounce size) sweetened condensed milk
1/4 cup rolled oats (not instant)
1/4 cup sweetened coconut flakes
1/4 cup chopped walnuts

Directions:

Use a 2-quart slow cooker.

Put the melted butter into your crock, and add water, egg, and the package of brownie mix. Mix until none of the brownie powder is left dry; the batter will be quite thick.

Pour the can of sweetened condensed milk over the top. Add the oats, then the coconut, then the walnuts.

Cover, but prop the lid open with a chopstick or skewer, and cook on high for 2 to 4 hours.

After 2 hours, test with a knife, and continue to check every 30 minutes until a knife inserted in the center comes out clean. Let stand with the lid off for 10 minutes before cutting.

40 Clove Garlic Chicken Recipe | 40 Clove Garlic Chicken in Slow Cooker Recipe

Recipe: 40 Clove Garlic Chicken in Slow Cooker

Time to Prepare: 35 min
Time to Cook: 1 hr 5 min
Number of Servings: 6

Ingredients:

3 whole heads garlic, about 40 cloves
2 (3 1/2-pound) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons good olive oil
3 tablespoons Cognac, divided
1 1/2 cups dry white wine
1 tablespoon fresh thyme leaves
2 tablespoons all-purpose flour
2 tablespoons heavy cream

Directions:

Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.

Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.

Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.

3 Packet Pot Roast Recipe Slow Cooker | 3 Packet Pot Roast in Slow Cooker Recipe

Recipe: 3 Packet Pot Roast in Slow Cooker

Minutes to Prepare: 10
Minutes to Cook: 6 Hrs
Number of Servings: 6

Ingredients:

1 cup water
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (1 ounce) package ranch dressing mix
1 (.75 ounce) packet dry brown gravy mix
1 (3 pound) boneless beef chuck roast

Directions:

Place carrots and celery in the slow cooker

Season meat on both sides and sear on both sides in a skillet with a bit of olive oil. When you have some nice browning on both sides of the meat, put it in the slow cooker on top of your veggies.

Mix first four ingredients in a bowl and pour over the meat and veggies. Cook on low for 8-9 hours or until meat falls apart easily.

21 Ingredient Chili Recipe Slow Cooker | 21 Ingredient Chili in Slow Cooker Recipe

Recipe: 21 Ingredient Chili in Slow Cooker

Minutes to Prepare: 20
Minutes to Cook: 8
Number of Servings: 8

Ingredients:

2 pounds boneless, skinless chicken thighs (cut in 1-inch chunks)
1 onion, diced
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can white cannellini beans, drained and rinsed
1 (15-ounce) can corn (drained and rinsed)
1 (15-ounce) can fire roasted tomatoes (whole can)
1 medium sweet potato, peeled and grated
1/2 cup spicy brown mustard
2 tablespoons soy sauce (La Choy and Tamari Wheat Free are gluten free)
2 tablespoons honey
3 tablespoons chili powder
1 tablespoon chipotle chili powder
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 to 1 teaspoon kosher salt (start with 1/2 tsp, then season to taste later)
1 teaspoon white pepper
1 teaspoon oregano
1 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon cloves

Directions:

Use a 6-quart or larger slow cooker. Put the chicken into the bottom of your cooker; frozen is okay, but cut it into chunks. Add the diced onion, canned beans, tomatoes, chiles, corn, and grated sweet potato. Now add the mustard, honey, and dried spices. Carefully stir well to distribute spices the best you can. Pour in the chicken broth.

Cover and cook on low for 8 to 10 hours, or until chicken easily shreds with two large forks. Although you could cook this on high in 4 hours, the flavors will meld best when cooked low and slow. Stir very well and serve in a large bowl with your favorite chili toppings. We like shredded cheese and sour cream.

15 Bean Soup Recipe

Along with the bean package includes northern, pinto, large lima, blackeye, garbanzo, baby lima, green split pea, kidney, cranberry, small white, pink, small red, yellow split pea, lentil, navy, white kidney and black beans. The big beans stay intact while the smaller ones and the lentils melt into this yummy creamy liquid.


15-BEAN SOUP Recipe

Hands-on time: 5 minutes the night before, 15 minutes the next day
Time to table: 12 - 24 hours
Makes 11 cups

20 ounces assorted beans

1 big ham bone (my choice, but could use a couple of ham hocks or some sliced ham)
1 large onion, chopped
15 ounces canned diced tomato
1 teaspoon chili powder
Juice of a lemon (don't skip this)
1 - 2 cloves garlic, minced (I used a tablespoon from a jar)
SPICE PACKET - I ignored this

NIGHT BEFORE: Rinse the beans and pick out any dried beans. Cover with 2 quarts of water and leave to soak overnight. The beans will expand about 3X so be sure your pot is big enough. Drain the water.

DAY OF: Put the beans in a very large pot or Dutch oven. Cover with two quarts of new water. Add the ham bone (or whatever you're using) and onion. (The bag says to add the onion just a half hour before serving. To my taste, the onion was completely raw like that.) Bring to a boil, reduce heat and let simmer for 2 1/2 hours. If a kind of scummy foam rises to the top, scrape it off with a slotted spoon and discard.

Add the tomatoes, garlic, chili powder and lemon juice and let simmer for another 30 - 60 minutes. At this point, Mary some times adds a can of drained and rinsed beans.

NUTRITION ESTIMATE
Assumes 1 pound ham, also omits sodium count from nutrition calculation since the spice packet is likely to contain all the sodium, Per Cup: 95 Cal (23% from Fat, 43% from Protein, 34% from Carb); 10 g Protein; 2 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 8 g Carb; 2 g Fiber; NetCarb7; 3 g Sugar; 15 mg Calcium; 1 mg Iron; 702 mg Sodium; 22 mg Cholesterol; Weight Watchers 1 point

Why Only Slow Cooker Recipes

A slow cooker is very convenient place to all the ingredients in the pot, then leave it to cook during the day or overnight. As the heat is so low, it’s unlikely food will overcook, and less likely that it would dry out or stick to the pot.

Slow cooking is a way to enjoy great-tasting meals with minimum amount of effort. This budget-friendly cooking method takes tougher cuts of meat and turns them into hearty, flavoursome meals. Although they usually have long cooking times, slow-cooked dishes require relatively short preparation times, after that you can leave them to simmer away. The moist cooking method also ensures tender, juicy results every time. Plus, cooking meat, vegetables and sauce together in one pot cuts down on washing up.

There are many ways to slow cook food – simmer it in a stockpot, bake it in a casserole in your oven, or use a specially designed device, such as an electric slow cooker or pressure cooker. Once you have got a handle on the basics, master the art of slow cooking with our delicious recipes. As well as the basic stovetop method, each recipe includes tried-and-tested variations that allow you to adapt the recipe to a casserole dish, slow cooker or a pressure cooker so you can cook it your way.