New Series: "Fix It And Forget It" Slow Cooker Delights! 🌞

Wild Mushrooms Italian
Connie Johnson, Loudon, NH

Makes 4-5 servings

Prep. Time: 20 minutes
Cooking Time: 6-8 hours
Ideal slow cooker size: 5-qt.

2 large onions, chopped
3 large red bell peppers, chopped
3 large green bell peppers, chopped
2-3 Tbsp. olive oil
12-07. pkg. oyster mushrooms, cleaned and chopped
4 garlic cloves,minced
3 fresh bay leaves
10 fresh basil leaves, chopped
1 tsp. salt
1 1/2 tsp. pepper
28-oz. can Italian plum tomatoes, crushed, or chopped


1. Sauté onions and peppers in oil in skillet until soft.
Stir in mushrooms and garlic. Sauté just until
mushrooms begin to turn brown. Pour into slow cooker,.

2. Add remaining ingredients. Stir well.

3. Cover. Cook on low 6-8 hours. Remove bay leaves and serve.


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Jamaican Red Bean Stew,
Andy Wagner, Quarryville, PA

Makes 6 servings

Prep. Time: 30 minutes
Cooking Time: 6-8 hours
Ideal slow cooker size: 4-qt.



1 Tbsp. extra-virgin olive oil
2 cloves garlic, minced
2 cups sliced carrots
3 green onions, chopped
1 sweet potato, diced
15-oz. can tomatoes, drained and diced
2 tsp.curry powder
1/2 tsp. dried thyme
1/4 tsp. red pepper flakes
1/4 tsp. ground allspice
salt and freshly ground black pepper, to taste
2 16-02. cans dark red kidney beans, rinsed and drained
1 cup unsweetened coconut milk
1-2 cups unsalted gluten-free vegetable broth or water

1. Pour the oil into a 4-gt. slow cooker and set the
cooker on high. Add the garlic and put the lid on the
cooker while you prepare the rest of the ingredients.

2. Add carrots, green onions, sweet potato, and
tomatoes to the cooker.

3.Stir in the curry powder, thyme, red pepper
flakes, allspice, and salt and pepper to taste.

4. Add the beans, coconut milk, and broth.

5. Reduce heat to low, cover, and cook on low for 6-8 hours.


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Spicy Roasted Butternut Squash
Marilyn Mowry, Irving, TX

Makes 15-20 servings

Prep. Time: 1 hour
Cooking Time: 4-6 hours
Ideal slow cooker size: 6-qt.

1/4 cup olive oil
2 tsp. ground cinnamon, divided
1/2 tsp. ground cumin
1 3/4 tsp. salt, divided
5 Ib. butternut squash, split in quarters and seeds removed
2 carrots diced
1 large white onion
2 Granny Smith apples, peeled, cored, and quartered
4 chipotles in adobo sauce, scraped out, chopped
roughly 10 cups gluten-free chicken

1 Mix olive oil, 1 tsp. cinnamon, ground cumin,
and 3/4 tsp. salt in mixing bowl. Brush over the flesh
of the quartered squash.

2. Place squash cut side down on a rimmed
baking sheet lined with foil.

3. Add carrots, onions, and apples to bow! with
oil and toss. Spread on another foil-lined sheet.

4. Roast both trays 40-50 minutes at 425°F until
squash is soft and onion mix is golden brown. Scoop
out the squash

5. Put squash, veggie mix, chipotles, 1 tsp. salt,
and 1 tsp. cinnamon in slow cooker. Add chicken
broth.

6. Cover and cook on high 4 hours or low for 6
hours. Mash with a potato masher or puree with
immersion blender.


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Enchilada Soup
Melissa Paskvan, Novi, MI

Makes 6-8 servings

Prep. Time: 5 minutes
Cooking Time: 6-8 hours
Ideal slow cooker size: 6-qt

14.5-oz. can of diced tomatoes with
green chilies or chipotles
12-oz.jar enchilada sauce
4 cups vegetable broth
1 small onion, chopped
3 cups tri-colored peppers, sliced
10-oz. pkg. frozen corn
1 cup water
1/2 cup uncooked quinoa

1. Add all ingredients to slow cooker.

2 Cover and cook on low for 6-8 hours.


All the above from "Fix It And Forget It: Healthy Sow Cooker Cookbook"
https://www.goodreads.com/book/show/34783039-fix-it-and-forget-it-healthy-slow-cooker-cookbook

Slow Cooker Heaven! Dozens more to come! Enjoy!