Taste of the South Southern Slow Cooker 2016

FOR SUPPERS & SOUPS Be sure to season and sear meat before adding it to the slow cooker. This extra step will add big flavor to your finished dish. Although it’s tempting to save time by combining the ingredients in your slow cooker insert and refrigerating overnight, we don’t recommend it. A cold slow cooker insert will take longer to heat up, potentially affecting the cooking time and the food’s safety. Don’t add extra liquid to your slow cooker recipe (unless directed); the meat and vegetables release water during cooking, creating a flavorful broth. To be safe, fill your slow cooker no more than twothirds full. Overfilling results in longer cooking times and potentially messy overflows. Resist the urge to lift the lid during cooking. Opening and closing the covered slow cooker increases your…

Chicken and Spinach Artichoke Dip Makes 2 quarts 3 (8-ounce) packages cream cheese, softened 2 cooked boneless skinless chicken breasts, shredded 1 (14-ounce) can quartered artichoke hearts, drained and chopped 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry 11⁄2 cups whole milk, divided 1 cup shredded mozzarella cheese 1 tablespoon minced fresh garlic 1 teaspoon Italian seasoning 1⁄4 teaspoon crushed red pepper Crostini, to serve 1. Spray a 3- to 4-quart slow cooker with cooking spray. 2. Add cream cheese, chicken, artichoke hearts, spinach, 1 cup milk, mozzarella, garlic, Italian seasoning, and red pepper to slow cooker. Stir to combine. 3. Cover and cook on high until cheese is melted, 1 to 2 hours, stirring every 30 minutes. Stir in remaining 1⁄2 cup milk to thin, if desired. Serve hot with crostini. Kitchen Tip To make crostini: Preheat oven to 350°. Place baguette…

Slow Cooker Turkey Breast Makes about 6 servings Turkey: 1 (6- to 7-pound) bone-in skin-on turkey breast 2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme 1 teaspoon onion powder 1⁄2 teaspoon salt 1⁄2 teaspoon ground black pepper 1 tablespoon canola oil 1 cup chicken broth Gravy: 1⁄4 cup all-purpose flour 1⁄2 teaspoon ground black pepper 2 cups reserved turkey drippings Salt, to taste Garnish: fresh thyme 1. For turkey: Pat turkey dry with paper towels. Using your fingers, gently loosen skin from turkey breast. In a small bowl, stir together thyme, onion powder, salt, and pepper. Rub mixture under skin. 2. In a large skillet, heat oil over medium-high heat. Cook turkey until browned on both sides, about 2 minutes per side. Remove from heat. 3. Place turkey in a 6-quart slow cooker. Add broth to skillet, stirring to loosen browned bits. Add broth mixture to…

Skillet Baked Beans Makes 4 to 6 servings 4 slices bacon 2⁄3 cup chopped yellow onion 1⁄2 cup chopped green bell pepper 1⁄2 cup chopped celery 1 (15-ounce) can pinto beans, drained and rinsed 1 (15-ounce) can navy beans, drained and rinsed 1 (15-ounce) can light red kidney beans, drained and rinsed 11⁄2 cups barbecue sauce* 1. Preheat oven to 350°. 2. In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon, and let drain on paper towels, reserving drippings in pan. Add onion, bell pepper, and celery to pan; cook over medium-high heat until lightly browned, about 4 minutes. Stir in beans and barbecue sauce. Top with bacon. Bake until bubbly, about 25 minutes. *We used Stubb’s Kitchen Tip We used a thick and sweet-style barbecue sauce, but use your favorite sauce to customize the flavor of this easy…

Braised Pork Stew Makes 8 to 10 servings 3 pounds boneless pork shoulder 11⁄2 teaspoons kosher salt, divided 1 teaspoon ground black pepper, divided 2 tablespoons canola oil 1 pound smoked sausage, cut into 1-inch pieces 2 cups chopped yellow onion 1 cup chopped carrot 1⁄2 cup chopped celery 2 cloves garlic 1⁄4 cup tomato paste 1 (14.5-ounce) can diced fire-roasted tomatoes, drained 3 (15.5-ounce) cans cannellini beans, drained and rinsed 11⁄4 cups chicken broth 2 tablespoons chopped fresh rosemary 1⁄2 cup chopped fresh parsley 2 tablespoons red wine vinegar 1 cup panko (Japanese bread crumbs) 2 tablespoons unsalted butter, Melted 1. Trim excess fat from pork shoulder; cut into 1-inch pieces. Sprinkle with 1 teaspoon salt and 1⁄2 teaspoon pepper. 2. In a large skillet, heat oil over medium-high heat. Working in batches, cook pork until browned, about 3 minutes. Remove from pan with a slotted spoon. Add sausage, onion, carrot, and celery to pan; cook until…

Pineapple-Strawberry Upside-Down Cake Makes 8 to 10 servings 1 cup firmly packed light brown sugar 1⁄4 cup unsalted butter, melted 1 (20-ounce) can sliced pineapple, juice reserved 1 (16-ounce) container frozen strawberries in syrup, thawed 1 (15.25-ounce) box yellow cake mix* 4 large eggs 1⁄3 cup vegetable oil 1. Spray a 6-quart slow cooker with cooking spray. 2. In a small bowl, stir together brown sugar and melted butter; spread in bottom of slow cooker. 3. Cut each pineapple ring into 4 pieces. Place pieces in a single layer over brown sugar mixture. Spoon strawberries and syrup over pineapple. 4. In a large bowl, beat cake mix, eggs, oil, and reserved pineapple juice with a mixer at medium speed until combined, about 2 minutes. Pour into slow cooker. 5. Cover and cook on high until a wooden pick inserted in center comes out…