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Better Homes and Gardens

Better Homes and Gardens BH&G Slow Cooker

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United States
Meredith Corporation
12 Issues

in this issue

9 min
make & take holiday sides

SPICED SWEET POTATO ROLLS BAKE 50 minutes at 400°F PREP 20 minutes SLOW COOK 1¾ to 2¼ hours (high) BROIL 3 minutes 1 medium sweet potato (8 oz.)Nonstick cooking spray1 Tbsp. + ½ cup yellow cornmeal3 to 3¼ cups all-purpose flour1 pkg. active dry yeast1½ tsp. salt1 tsp. ground cinnamon½ tsp. ground ginger1 cup warm water (120°F to 130°F)5 Tbsp. butter, melted½ cup dried tart red cherries, choppedSoftened butter and/or honey (optional) 1. Preheat oven to 400°F. Prick potato several times with a fork. Bake 50 to 60 minutes or until very tender; cool. Scrape flesh from peel; discard peel. Mash potato with a fork. Measure ½ cup potato. 2. Line a 5- to 6-qt. oval slow cooker with parchment paper. Coat paper with cooking spray; sprinkle with 1 Tbsp. of the cornmeal. 3. In a large bowl…

2 min

APPETIZERS & SNACKS 92 Barbecue Snack Mix 95 Big-Batch Granola 41 Brie and Camembert with Brandied Fruit 36 Caramelized Onion Jam and Goat Cheese Crostini 43 Chicken Wings 93 Crunchy Chickpeas 39 Date, Pancetta, and Blue Cheese Melt 93 Everything Seasoned Chickpeas 93 Ginger-Lime Masala Chickpeas 35 Greek Chicken Nachos with Creamy Tzatziki 94 Hazelnut Haystacks 37 Honey-Chipotle Pork Riblets 50 Make-It-Mine Hot Cheese Dip 38 Pepperoni Pizza Dip BEEF, PORK & LAMB 12 Balsamic-Grape Pulled Pork 70 Brat Meatballs with German-Style Beer-Mustard Sauce 27 Cheeseburger Soup 66 Cheesy Chili Pasta 71 Chinese Shrimp-Pork Meatballs with Soy Glaze 10 Chipotle Beef and Bean Fajitas 32 Easy Taco Soup 20 German Beef Roulades 30 Gyro Soup 46 Habanero Beef Tacos 69 Indian Mango Chutney Meatballs 63 Italian Steak Rolls 13 Lentil-Ham Soup with Spinach 28 Loaded Baked Potato Soup 72 Mexican Chicken-Chorizo Meatballs 21 Pork Loin Back Ribs with Apple-Shallot-Maple Glaze 19 Pork Roast and Root Veggies with Quick Apricot Sauce 62 Saucy Italian…

10 min
from the orchard

CIDER-POACHED PEARS PREP 15 minutes SLOW COOK 2 hours (high) COOK 12 minutes 4 medium ripe yet firm pears2 cups apple cider¼ cup honey3 inches stick cinnamon1 Tbsp. chopped crystallized ginger2 green cardamom pods, crushed to release seeds½ cup vanilla Greek yogurt2 Tbsp. chopped pistachios 1. Core each pear from the bottom, leaving stem intact. Peel pears. If necessary, slice bottoms off pears so they will stand upright. 2. In a 3½- or 4-qt. slow cooker stir together next five ingredients (through cardamom) until honey dissolves. Add pears to cooker. Cover and cook on high 2 hours or until pears are just tender. 3. Using a slotted spoon, transfer pears to dessert plates. Transfer cooking liquid to a small saucepan; bring to boiling. Boil gently, uncovered, 12 to 15 minutes or until thickened and syrupy. Cool slightly.…

3 min
rice on the side

SPICY MEXICAN RICE PREP 15 minutes SLOW COOK 2 hours 40 minutes (high) Nonstick cooking spray1 32-oz. box reduced-sodium chicken broth1⅔ cups converted rice (no substitutions)1 cup water½ cup chopped onion1 fresh jalapeño chile pepper, halved, seeded if desired, and finely chopped (tip, p. 46)2 cloves garlic, minced2 tsp. chili powder1 tsp. ground cumin1 tsp. salt1½ cups red or green salsa½ cup finely chopped fresh cilantro 1. Lightly coat a 3½- or 4-qt. slow cooker with cooking spray. Combine next nine ingredients (through salt) in prepared cooker. 2. Cover and cook on high 2½ hours. Stir in salsa. Cover and cook on high 10 to 15 minutes more or until heated through and rice is tender. Just before serving, stir in cilantro. Makes 12 servings (⅔ cup each). TIP For a main dish, add 1 lb.…

7 min
we love tacos

SHREDDED CHICKEN TACOS WITH FIRE-ROASTED TOMATO SAUCE PREP 25 minutes SLOW COOK 5 to 6 hours (low) or 2½ to 3 hours (high) 1 Tbsp. vegetable oil2 lb. skinless, boneless chicken thighs1 14.5-oz. can fire-roasted diced tomatoes, undrained1 fresh jalapeño chile pepper, stemmed and halved (tip, p. 46)3 cloves garlic, peeled2 Tbsp. ground ancho chile pepper, chili powder, or ground chipotle chile pepper1 Tbsp. ground cumin½ tsp. salt16 6-inch corn or flour tortillas, warmedGuacamole, pico de gallo, chopped fresh cilantro, sliced radishes, and/or lime wedges (optional) 1. In a large skillet heat oil over medium heat. Brown chicken thighs, half at a time, in hot oil, turning once. Transfer browned chicken to a 3½- or 4-qt. slow cooker. 2. Meanwhile, for sauce, in a blender combine next six ingredients (through salt); cover and blend until…

9 min
dump, stir, go

CRUNCHY CHICKEN-CHILE CASSEROLE PREP 15 minutes SLOW COOK 4 hours (low) or 2 hours (high) STAND 5 minutes 1. Grease a 3½- or 4-qt. slow cooker. In a large bowl stir together cream cheese and salsa verde until combined. Stir in chicken, green chiles, onion, cilantro, garlic, and cumin. 2. Layer one-fourth of the tortilla chips in the bottom of prepared cooker. Top with one-third of the chicken mixture and ½ cup cheese. Repeat layers twice. 3. Cover; cook on low 4 hours or on high 2 hours, turning ceramic liner halfway through cooking, if possible. Remove ceramic liner from cooker, if possible. Top mixture with remaining cheese and chips. Let stand 5 minutes or until cheese melts. If desired, top servings with additional cilantro. Makes 6 servings (1 cup each). PER SERVING 558 cal.,…