Slow Cooker Classics | TLM Circa 2018
We love taking some time to sift through hidden gems in our past issues… recently we stumbled across these slow cooker recipes and we couldn’t help but share them with you all! With our preparation for Fall/Winter 2024 in full swing, we’re starting to be in the mood for soul warming fall meals, and who doesn’t love an easily prepped dinner?!
Without further ado… here are three slow cooker recipes for you to add to your collection; Apple Walnut Cobbler, Potato and Ham Soup, and Minestrone!
Apple Walnut Cobbler:
Ingredients
4 apples peeled, cored, and sliced
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
2 eggs beaten
¾ cup milk
2 teaspoons vanilla extract
¾ cup white sugar
5 tablespoons butter, softened and divided (⅔)
1 ½ cups all-purpose baking mix
⅓ cup brown sugar
½ cup chopped walnuts
Instructions
Toss apples with cinnamon, nutmeg, and ginger. Spread evenly into a pre-greased slow cooker.
In a bowl, add eggs, milk, vanilla, white sugar, two tablespoons melted butter, and baking mix. Stir together until well mixed and pour over the apple mixture.
Combine brown sugar, remaining butter, and walnuts. Spoon over batter in slow cooker.
Do not stir the mixture.
Cook on low for 6-7 hours and serve with vanilla ice cream.
Potato and Ham Soup:
Ingredients
8 cups unpeeled new potatoes (cut into ½ inch cubes)
1 ½ cups chopped onion
3 garlic cloves (minced)
2 cups ham (cubed)
6 cups chicken broth
2 teaspoon dried thyme
½ teaspoon red pepper flakes
1 tablespoon onion powder
½ teaspoon salt
½ teaspoon black pepper
½ cup all-purpose flour
2 cups heavy cream (divided)
1 ½ cups shredded cheddar cheese
¾ cup sour cream
green onion to garnish
Instructions
Put the first 10 ingredients into a slow cooker and turn on low for 5 hours or untilpotatoes are tender.
Mix flour and ½ cup cream together until smooth. Add to the soup.
Stir in remaining cream.
Cook for another 30 minutes until slightly thickened.
Add cheddar cheese and sour cream and stir until incorporated.
Service with sliced green onion on top as a garnish.
Minestrone:
Ingredients
3 tablespoons olive oil
4 cups fresh or flash frozen spinach
1 onion (finely chopped)
6 cups broth (chicken or vegetable)
2 cans diced tomatoes
1 can (15 ounces) kidney beans
1 can (15 ounces) cannellini beans
1 small zucchini (chopped)
1 cup of carrots (chopped)
2 garlic cloves (minced)
½ cup frozen green beans
1 cup small pasta of choice (brown rice pasta does not preserve well)
1 teaspoon salt
½ teaspoon pepper
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
shredded parmesan for garnish
Instructions
In a pan add the olive oil, finely chopped onion, and carrots. Cook until tender (about 5 minutes).
Transfer the onion and carrot mixture into the slow cooker. Add all other ingredients except pasta and spinach.
Cook on low for 6-8 hours.
STir in pasta and spinach 20 minutes prior to serving.
Service with shredded parmesan.
If you try any of these delicious recipes, let us know what you think! And if you’re looking for more fantastic meals to try, click here for access to every recipe we share!