Slow Cooker Chili Cheese Corn

One of my favorite things to do in the summer (around July 4th here in Indiana) is to buy a lot of sweet corn and put it up for the winter. And I do mean a lot of sweet corn. For the two of us that often means 100-150 ears at once. It’s a good day’s work, but well worth it later in the year, specially when I can use it to make great-tasting dishes like this slow cooker chili cheese corn. I really enjoy cooking corn in the slow cooker. The corn keeps it’s light crunch, and all of the sweetness. Add bit of roasted green chiles and cream cheese and you have a truly fantastic side dish.
For a little more kick, use diced roasted jalapenos instead. Or for less kick, roast a poblano (or even green bell pepper) under your broiler until blackened, then remove the burnt skin, seeds and chop. No matter what you use, it’ll add a nice contrast to the sweetness and creaminess of the corn.

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Slow Cooker Chili Cheese Corn
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 4 cups fresh or frozen corn, thawed
  • 1 (8 ounce) package cream cheese, cubed
  • 2 tablespoons unsalted butter
  • 1 (4 ounce can fire-roasted chopped green chilies
  • 1/4 cup milk
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper, to taste
Instructions
  1. Place all ingredients into the slow cooker in the order listed.
  2. Cook on high for 3-4 hours, stirring occasionally, until the cheese has melted.

Slow Cooker Pot Pie

It was a cold and crappy day. I didn’t really feel like cooking much, so I threw all of the ingredients for pot pie into the slow cooker and let it go for 6 hours. Into pie pans, topped with dough, and a few minutes later… bingo! Slow cooker pot pie! Yummy and creamy and with just a little bit of that crunchy crust that I think is pretty much required by law.
There’s nothing fancy about this slow cooker pot pie. It takes minimal time to throw together, and it makes a nice big batch. Great on a cold day. Perfectly good on a warm day.

Slow Cooker Pot Pie
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 servings
 
Ingredients
  • 3 boneless skinless chicken breasts cut into bite-sized pieces
  • 1 (23 ounce) can condensed cream of chicken soup
  • 1 cup milk
  • 4 medium potatoes, peeled, cut into bite-sized pieces
  • 1 small onion, diced
  • 1 teaspoon Italian seasoning mix
  • 1 teaspoon minced garlic
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon paprika
  • 1 (10 ounce) bag frozen peas and carrots
  • 2 (7 ounce) packages crescent dinner roll dough
Instructions
  1. Place the chicken, soup, milk, potatoes, onion and the seasonings into your slow cooker.
  2. Stir to combine, cover and cook on low for 6 hours, stirring occasionally.
  3. Preheat oven to 350 F (or per the crescent dough package instructions).
  4. Add the peas and carrots. Stir and cook another 10 minutes.
  5. Divide chicken mixture between two pie plates.
  6. Open the dough packages and pinch the seams to form two large rectangular pieces of dough.
  7. Place dough on top of pie plates. Trim edges.
  8. Bake per package instructions until golden brown and crispy.

Slow Cooker Stuffed Cabbage Rolls

It was a cold day. The kind of day that screams stick-to-your-ribs comfort food. These slow cooker stuffed cabbage rolls hit the spot and then some. They’re pretty easy to make, couldn’t get any easier to cook, and are the perfect cold-day food. Ground pork and beef get mixed with rice and a few spices to make a tender, flavorful stuffing. The rolls are bathed in a wonderful tomato sauce that reminds you of tomato soup (for a reason, since it contains tomato soup). You can’t eat just one, that’s for sure!
The next time I make slow cooker stuffed cabbage rolls I might add a bit of heat to spice things up a bit. I’m not sure. They’re mighty good as they are. I am sure I’d double the amount of sauce, though. The sauce is mighty darned good.

Slow Cooker Stuffed Cabbage Rolls
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12 cabbage rolls
 
Ingredients
For the cabbage rolls
  • 1 large head of green cabbage
  • 1 large egg, beaten
  • 1/4 cup chicken broth
  • 1/4 cup white onion, minced
  • 1 teaspoon garlic powder
  • 1 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon sugar
  • 1/2 pound lean ground beef
  • 1/2 pound ground pork
  • 1 cup uncooked long grain rice
  • Red pepper flake or hot sauce, to taste (optional)
For the sauce
  • 1 (15 ounce) can tomato sauce
  • 2 teaspoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1 (10.75 ounce) can condensed tomato soup
  • Red pepper flake or hot sauce, to taste (optional)
Instructions
  1. Bring a large pot of water to a boil.
  2. Remove the core from the cabbage but keep the leaves intact.
  3. Carefully lower the cabbage into the water. Boil for 2 minutes then remove and let cool slightly before gently removing any softened leaves that will come off without tearing, Return the head to the water and continue boiling/removing leaves until you have 12 nice large leaves.
  4. Chop any remaining cabbage and use it to line the bottom of your slow cooker.
  5. Place the remaining cabbage roll ingredients into a large bowl and combine well.
  6. Working in batches, lay out a cabbage leaf and spoon 1/3 cup of the meat mixture into the middle. Roll the leaf up like a burrito, folding the sides in to seal it as you go. Place into your slow cooker, seam-side down.
  7. Place cooker on low. Add the sauce (see below), cover, and cook for 8 hours.
  8. Let cool 15 minutes before serving with sauce spoon over the tops.
For the sauce
  1. Whisk together all ingredients.

Slow Cooker BBQ Pot Roast

It was the first frosty day of fall, and I needed something to warm me up. Something hearty. Something beefy. Something easy. So I made BBQ pot roast in the slow cooker and it fit the bill perfectly. It wasn’t long before I forgot how cold it was and how cold it would get in the coming days and weeks. Brrrrr! I should’ve made a double batch!
slow-cooker-bbq-pot-roastI like my pot roast shredded, but if you like yours chopped or sliced you can do that instead. Either way this BBQ pot roast comes out very tender and very tasty. You can substitute beef broth for the Coke too if you don’t have soda on hand.

I think pot roast is best served with grits, but mashed potatoes are just (well, almost) as great. I like the textural contrast of the grits with the tender, juicy beef.

Slow Cooker BBQ Pot Roast
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 2 teaspoon garlic salt
  • 1/2 teaspoon freshly ground black pepper
  • 3-4 pound boneless chuck roast, fat trimmed from edges
  • 1 (12 ounce) can Coke (you can use diet)
  • 1 (12 ounce) bottle chili sauce (you can use spicy!)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons hot sauce
Optional gravy
  • 3 tablespoons cornstarch
  • 1/4 cup whole milk
Instructions
  1. Season the roast with garlic salt and black pepper.
  2. Transfer to a slow cooker.
  3. In a small bowl whisk together the Coke, chili sauce, Worcestershire sauce and hot sauce. Pour over the roast.
  4. Cover and cook on low for 8 hours or until the roast starts to fall apart. Remove the roast.
  5. Optional gravy:Combine the cornstarch with the milk and whisk into the juices left in the slow cooker.
  6. Slice, shred or chop the roast as desired and return it to the cooker.
  7. Increase slow cooker to high and cook another 15 minutes.
  8. Serve roast topped with the gravy (if you made it) or just spoon the remaining juices over the meat.

Slow Cooker Chopped Corned Beef Reuben

I’m a sliced-corned beef Reuben kind of guy. Or I was. We recently ate at a little restaurant where a Reuben was on the menu. I’m a big fan of Reuben sandwiches, and I think they are a good test of the quality of the food a restaurant turns out. Tough corned beef? I’m not coming back. Well, to my surprise the Reuben at the restaurant had chopped corned beef mixed in with kraut. I thought…. hmmmm… I’m not sure about this… but I took a bite and loved it! So I went home and made a big batch for the week’s lunches!
Slow Cooker Chopped Corned Beef ReubenThere’s nothing fancy about this Reuben. It’s your standard fare. Slow-cooked corned beef, tender, and then chopped. Mixed in with well-rinsed and drained kraut. Easy dressing, cheese, and rye. Done. Eat!

Slow Cooker Chopped Corned Beef Reuben
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 2 pounds fresh sauerkraut, rinsed and drained well
  • 2-3 pound corned beef brisket, rinsed
  • 1 cup Thousand Island dressing
  • 16 slices pumpernickel rye bread, toasted
  • 8-16 slices Swiss cheese
Instructions
  1. Place kraut in slow cooker.
  2. Add corned beef brisket and the spice packet that came with it.
  3. Add lid and cook on low for 12 until the corned beef is about to fall apart.
  4. Remove the corned beef and chop. Yes, you can slice it if you prefer. Return the beef to the slow cooker and stir to combine.
  5. At this point you can add the Thousand Island to the slow cooker and stir, if you desire, or simply slather it onto the bread slices.
  6. Spoon kraut and beef mixture onto the bread. Note: I like to transfer the mixture to a strainer first. I press down on it lightly to remove as much moisture as I can. This prevents me from having a soggy (bleh!) Reuben.
  7. Add cheese to sandwich and serve.

Slow Cooker Party Shrimp

I love shrimp. Boiled peel-and-eat shrimp loaded with Old Bay flavor are my favorite. All I need is a bit of spicy cocktail sauce and I’m ready to go. I thought I’d try something new this time instead of boiling shrimp in spices. I thought I’d try cooking the shrimp in a slow cooker. And wow! Perfectly cooked shrimp, tender and moist, about as hassle-free as you can possibly get. This is absolutely the easiest way to cook up a big batch of shrimp for a party.

Slow Cooker Party ShrimpYou can cook the shrimp ahead of time and chill them to serve them cold, or let your guests grab the shrimp right out of the slow cooker. Well, using tongs would probably be a good idea.

I used 20-24 count wild caught Gulf shrimp for this dish. I prefer Gulf shrimp, and I prefer wild and not farm-raised. I think the taste of Gulf shrimp that have been living in the wilds cannot be beat.

Slow Cooker Party Shrimp
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • 1 envelope crab boil spices (or use 2 tablespoons of Old Bay per pound of shrimp)
  • 1 (12 ounce) can beer
  • 1 tablespoon Kosher salt
  • 4 pounds large shrimp, frozen
Instructions
  1. Place all ingredients into a slow cooker.
  2. Add enough water to cover the shrimp.
  3. Cook on high for 2 hours or until the shrimp are pink and done.
  4. Serve hot, warm or cold with cocktail sauce.

Slow Cooker Spicy Corned Beef

I’ve done that corned beef and cabbage thing. Loved it. I’ve done the corned beef sliders thing. Definitely loved it. Time for something new. Time for slow cooker spicy corned beef. Oh yes. Tender, sliced, and the best part, topping with a simple glaze that doesn’t remind you of the usual corned beef ‘thing’. You can tell that just by looking at the list of ingredients? Oranges and corned beef? Yes. Cloves, you bet! And lots and lots of other great things that end up packing the corned beef with crazy good flavor.
Slow Cooker Spicy Corned BeefI sliced this slow cooker spicy corned beef thinly and served it on rye bread with just a bit more of the glaze drizzled over the top. That’s it. That’s all it needed. No kraut, Swiss cheese, or anything else.

Slow Cooker Spicy Corned Beef
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
For the corned beef
  • 4-5 pound corned beef, rinsed, lightly trimmed
  • 1/4 teaspoon crushed dried rosemary
  • 1 bay leaf
  • 1 teaspoon dill seed
  • 6 whole cloves
  • 1 cinnamon stick
  • 1 clove garlic
  • 1 medium onion, cut in chunks
  • 2 celery ribs, cut in chunks
  • 1/2 orange, unpeeled, sliced thin
For the glaze (double to have extra for drizzling over the meat after slicing)
  • 1/2 cup chili sauce
  • 1 cup water
  • 1/2 cup brown sugar
Instructions
For the corned beef
  1. Place all of the corned beef ingredients into a slow cooker.
  2. Cook for 8 hours until tender, but not falling apart.
  3. Remove the beef from the slow cooker and let cool slightly.
  4. Wrap tightly in foil and refrigerate overnight.
  5. Preheat your oven to 350 F.
  6. Unwrap the beef and place in a 9" x 13" baking dish that has been sprayed with non-stick spray.
  7. Combine the glaze ingredients and pour over the top of the corned beef.
  8. Bake for 30 minutes.
  9. Remove and slice. Drizzle with any glaze left in the baking dish or double the glaze and warm the remaining before pouring over the beef.

Slow Cooker Fiesta Meatballs

I’ve done the meatballs-in-a-slow-cooker thing before. You know, the standard sweet-and-sour appetizer version. Great snacks for the big game. I wanted to do something like that traditional recipe, but with a little difference. A little kick and a lot more flavor. These slow cooker Fiesta meatballs are exactly what I was looking for. Eat them by themselves or on a roll as a sandwich, either way they’re great!
Slow Cooker Fiesta Meatballs
As easy as these slow cooker Fiesta meatballs are to make, I thought they were quite tasty. They were tender and juicy, and a bit spicy. Just like I like them!

Although I did use pre-cooked meatballs, homemade would be great (read: better). Next time (if I have time) I’ll use a batch of my cooked Italian meatballs. If you do use homemade you can cut the cooking time back since the meatballs won’t be frozen.

Slow Cooker Fiesta Meatballs
Author: 
Recipe type: Appetizer or Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-12 servings
 
Ingredients
  • 2 (10 ounce) cans Ro*tel tomatoes (I used medium with green chiles)
  • 1 (4 ounce) can green chiles
  • 1 large green bell, chopped
  • 1/2 teaspoon Kosher salt
  • 2 pounds frozen meatballs, thawed
Instructions
  1. Place all ingredients into a slow cooker set on low and cook 4-5 hours.
  2. Serve as appetizers as-is, or on steak buns topped with pepper jack cheese.