Don't Know What to Make in a Slow Cooker? Try These Recipes!

Happy Crocktober! This week I'm trying slow cooker recipes from The Best Slow Cooker Cookbook Ever. Is this cookbook truly the best? Watch and find out! It's 1990s cooking at its finest. Slow Cooker Cookbooks and Recipes playlist https://bit.ly/3AoC18s Wondra substitute recipe https://bit.ly/3WaoJEc The Best Slow Cooker Cookbook Ever (1995) https://ebay.us/RkLprL Ikea GODTA glass dessert bowls https://ebay.us/o0hlc1 Pyrex red square bowl https://ebay.us/H9yt9e Fire King green ombre bowl https://ebay.us/QZNGlI Fire King Meadow Green custard cups https://ebay.us/cDQ7Mq ------------------------------ PATREON: https://www.patreon.com/CookingAllTheBooks INSTAGRAM: instagram.com/_cookingthebooks_ FACEBOOK: https://www.facebook.com/cookingallthebooks WEBSITE: https://www.cookingthebooks.net/ ------------------------------ HOT SPINACH CHEESE DIP (pg 12) 10oz frozen chopped spinach, thawed and drained 8oz cream cheese, softened 1/2c chopped scallions 1/2 tsp garlic pepper 1c shredded cheddar cheese 1/3c rehydrated chopped sun dried tomatoes OR chopped drained watch chestnuts 1. In an 1qt mini slow cooker mix together spinach and cream cheese. Stir in scallions and garlic pepper. 2. Cover, plug in the slow cooker, and cook 2 hours, stirring once or twice, until very hot. 3. Reserve 2 Tbsp of the cheese for the top. Stir in the remaining cheese and sun dried tomatoes or water chestnuts. Sprinkle the reserved cheese on top. Pass crackers and/or vegetables for dipping. CREAMED CORN (pg 162) 1c milk 1c heavy cream 2 Tbsp sugar 1/4 tsp salt 2 tsp Worcestershire sauce 1/8 tsp cayenne 1/4c quick mixing flour, such as Wondra 3 - 16oz packages frozen whole kernel corn, thawed and drained 1/4c grated Parmesan cheese 2 Tbsp chopped fresh parsley 1. In a 3 1/2 quart slow cooker, whisk together the milk, cream, sugar, salt, Worcestershire sauce, cayenne, and flour until smooth. Stir in th ecorn. 2. Cover and cook on high, 3 to 3 1/2 hours, stirring once or twice, until bubbly and thickened. Serve, garnished with the cheese and parsley. EASY CHICKEN SANTA FE (pg 82) 1 - 15oz can black beans, drained and rinsed 2 - 15oz cans who kernel corn, drained 1c bottled thick and chunky salsa 5 or 6 boneless, skinless chicken breast halves (about 2lbs total) 1c shredded Cheddar cheese 1. In a 3 1/2 or 4 quart slow cooker, mix together the beans, corn, and 1/2c of the salsa. Top with the chicken breasts, then pour remaining 1/2c salsa over the chicken. 2. Cover and cook on the high heat setting for 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen. 3. Sprinkle the cheese on top, cover, and cook until the cheese melts, about 5 minutes. ------------------------------ TIMESTAMPS 0:00 Intro 0:32 Hot Spinach Cheese Dip 6:31 Library Haul! 12:46 Creamed Corn 16:50 Easy Chicken Santa Fe 23:33 Cookbook Chat - The Best Slow Cooker Cookbook Ever (1995) ------------------------------ DISCLAIMER: Links included above may be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. You are not required to click through any of my links, and there is no additional cost to you.