Slow and Steady-Win the Race with Slow Cooker Meals
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After a long day at work or running errands, don’t you wish that dinner was cooked and would magically appear on your table? Chances are, you already have a slow cooker collecting dust on a kitchen shelf, just waiting to make suppertime a cinch. With family schedules busier than ever, slow cooking is quickly making a comeback.
Commonly, slow cooker recipes contain few steps and ingre-dients, which are tenderized by cooking at a low temperature for
an extended period of time. By taking just minutes in the morning
to get dinner underway with a slow cooker, you can leave for
hours and still have a hearty and flavorful dish at the end of the
day that you’ll feel good about feeding your family. It is truly
the meal that cooks itself!
The folks at Campbell’s Kitchen understand the need for a
warm and satisfying supper ‘ especially after a busy day. Their
must-have slow cooker recipes will definitely become a regular
part of your weeknight repertoire in no time.
Doubt you can prep a home-cooked meal in just 10 minutes?
This crowd-pleasing pot roast dish takes only that long to prepare.
Savory Pot Roast starts with a base of Campbell’s Cream of Mushroom
soup, which turns into a savory sauce for the roast. The addition of hearty potatoes and carrots makes this dish a well-rounded main course.
If you’re craving a rich and creamy meal, Slow-Cooker Chicken and
Dumplings will hit the spot. This easy recipe evokes the flavors of a chicken
pot pie and promises to become a fast family favorite.
Golden Mushroom Pork and Apples ‘ another recipe that can be prepared
in just 10 minutes ‘ offers the unmistakable sensations of savory and sweet.
The perfect combination of pork with apples and brown sugar will make your home
smell good all day while it simmers away.
For slow cooking success, take note of these two tips:
n Leave the lid on! This will keep the heat in and ensure proper cooking time.
n Also, while it seems natural to want to stir every now and then, it’s not necessary ‘
so resist the urge!
The next time you have a hectic day ahead and dinnertime is likely to be a rush, plan to make one of Campbell’s warm and filling slow cooker recipes. You’ll be hooked on slow cooking in no time.
For more tasty recipes, visit www.campbellskitchen.com.
Slow-Cooker Pulled Pork Sandwiches
Prep: 15 minutes Cook: 8 to 10 hours
Stand: 10 minutes
Makes: 12 sandwiches
1 tablespoon vegetable oil
3 1/2 to 4 pounds boneless pork
shoulder, netted or tied
1 can (10 1/2 ounces)
Campbell’s French Onion
Soup
1 cup ketchup
1/4 cup cider vinegar
3 tablespoons packed brown
sugar
12 Pepperidge Farm Classic
Sandwich Buns with Sesame
Seeds, split
1. Heat oil in 10-inch skillet over medium-high heat. Add roast and cook until well browned on all sides.
2. Stir soup, ketchup, vinegar and
brown sugar in 5-quart slow cooker. Add roast and turn to coat.
3. Cover and cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours) or until meat is fork-tender.
4. Remove roast from cooker to cutting board and let stand 10 minutes.
Using 2 forks, shred pork. Return shredded pork to cooker.
5. Divide pork and sauce mixture
among rolls.
Slow-Cooker Tuscan
Beef Stew
Prep: 15 minutes Cook: 8 to 9 hours
Makes: 8 servings
1 can (10 3/4 ounces)
Campbell’s Tomato Soup
1 can (10 1/2 ounces)
Campbell’s Beef Broth
1/2 cup Burgundy, other dry
red wine or water
1 teaspoon dried Italian
seasoning, crushed
1/2 teaspoon garlic powder
1 can (14 1/2 ounces) diced
Italian-style tomatoes,
undrained
3 large carrots, cut into
1-inch pieces
2 pounds beef for stew,
cut into 1-inch pieces
2 cans (about 16 ounces each)
white kidney (cannellini)
beans, rinsed and drained
1. Stir soup, broth, wine, Italian seasoning, garlic powder, tomatoes, carrots and beef in 3 1/2-quart
slow cooker.
2. Cover and cook on LOW 8 to 9 hours (or on HIGH 4 to 5 hours)
or until meat and vegetables are fork-tender.
3. Stir in beans. Turn heat to HIGH. Cook 10 minutes more.
Slow-Cooker
Savory Pot Roast
Prep: 10 minutes Cook: 8 to 9 hours
Makes: 8 servings
1 can (10 3/4 ounces) Campbell’s
Cream of Mushroom Soup
(Regular, 98% Fat Free
or 25% Less Sodium)
1 pouch (2 ounces)
Campbell’s Dry Onion Soup
Mix
6 medium potatoes, cut into
1-inch pieces
6 medium carrots, thickly sliced
3 1/2 to 4-pound boneless beef
bottom round or chuck
pot roast
1. Stir soup, soup mix, potatoes and carrots in 3 1/2-quart slow cooker. Top with roast and turn to coat.
2. Cover and cook on LOW 8 to 9 hours (or on HIGH 4 to 5 hours) or until roast is fork-tender. Golden Mushroom
Pork and Apples
Prep: 10 minutes Cook: 8 to 9 hours
Makes: 8 servings
2 cans (10 3/4 ounces each)
Campbell’s Golden
Mushroom Soup
1/2 cup water
1 tablespoon packed brown
sugar
1 tablespoon Worcestershire
sauce
1 teaspoon dried thyme
leaves, crushed
8 boneless pork chops,
3/4 inch thick
4 large Granny Smith
apples, sliced
2 large onions, sliced
1. Stir soup, water, brown sugar, Worcestershire and thyme in
3 1/2-quart slow cooker. Add
pork, apples and onions.
2. Cover and cook on LOW 8 to 9 hours (or on HIGH 4 to 5 hours)
or until pork is cooked through.
Golden Chicken With Noodles
Prep: 5 minutes Cook: 7 to 8 hours
Makes: 8 servings
2 cans (10 3/4 ounces each)
Campbell’s Cream of
Chicken Soup (Regular
or 98% Fat Free)
1/2 cup water
1/4 cup lemon juice
1 tablespoon Dijon mustard
1 1/2 teaspoons garlic powder
8 large carrots, thickly
sliced
8 skinless, boneless chicken
breasts
4 cups medium egg noodles,
cooked and drained
Chopped fresh parsley
1. Stir soup, water, lemon juice, mustard, garlic powder and carrots in 3 1/2-quart slow cooker. Add chicken and turn to coat.
2. Cover and cook on LOW 7 to
8 hours (or on HIGH 4 to
5 hours) or until chicken is cooked through. Serve with noodles. Sprinkle with parsley.
Slow-Cooker Pulled Pork Sandwiches
Prep: 15 minutes Cook: 8 to 10 hours
Stand: 10 minutes
Makes: 12 sandwiches
1 tablespoon vegetable oil
3 1/2 to 4 pounds boneless pork
shoulder, netted or tied
1 can (10 1/2 ounces)
Campbell’s French Onion
Soup
1 cup ketchup
1/4 cup cider vinegar
3 tablespoons packed brown
sugar
12 Pepperidge Farm Classic
Sandwich Buns with Sesame
Seeds, split
1. Heat oil in 10-inch skillet over medium-high heat. Add roast and cook until well browned on all sides.
2. Stir soup, ketchup, vinegar and
brown sugar in 5-quart slow cooker. Add roast and turn to coat.
3. Cover and cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours) or until meat is fork-tender.
4. Remove roast from cooker to cutting board and let stand 10 minutes.
Using 2 forks, shred pork. Return shredded pork to cooker.
5. Divide pork and sauce mixture
among rolls.
Slow-Cooker Tuscan
Beef Stew
Prep: 15 minutes Cook: 8 to 9 hours
Makes: 8 servings
1 can (10 3/4 ounces)
Campbell’s Tomato Soup
1 can (10 1/2 ounces)
Campbell’s Beef Broth
1/2 cup Burgundy, other dry
red wine or water
1 teaspoon dried Italian
seasoning, crushed
1/2 teaspoon garlic powder
1 can (14 1/2 ounces) diced
Italian-style tomatoes,
undrained
3 large carrots, cut into
1-inch pieces
2 pounds beef for stew,
cut into 1-inch pieces
2 cans (about 16 ounces each)
white kidney (cannellini)
beans, rinsed and drained
1. Stir soup, broth, wine, Italian seasoning, garlic powder, tomatoes, carrots and beef in 3 1/2-quart
slow cooker.
2. Cover and cook on LOW 8 to 9 hours (or on HIGH 4 to 5 hours)
or until meat and vegetables are fork-tender.
3. Stir in beans. Turn heat to HIGH. Cook 10 minutes more.
Slow-Cooker Chicken and Dumplings
Prep: 20 minutes Cook: 7 to 8 hours
Makes: 8 servings
2 medium Yukon gold potatoes, cut into
1-inch pieces
2 cups fresh or frozen whole baby carrots
2 stalks celery, sliced
1 1/2 pounds skinless, boneless chicken
breasts, cut into 1-inch pieces
2 cans (10 3/4 ounces each)
Campbell’s Cream of
Chicken Soup
(Regular or
98% Fat Free)
1 cup water
1 teaspoon dried
thyme leaves,
crushed
1/4 teaspoon
ground black
pepper
2 cups all-
purpose
baking mix
2/3 cup milk
1. Place potatoes, carrots, celery and chicken in
6-quart slow cooker.
2. Stir soup, water, thyme and black pepper in bowl. Pour over vegetables and chicken.
3. Cover and cook on LOW 7 to 8 hours (or on HIGH 4 to 5 hours) or until chicken is cooked through.
4. Stir together baking mix and
milk with fork in bowl until
ingredients are mixed. Drop
batter by rounded tablespoonfuls
over chicken mixture. Turn
heat to HIGH. Tilt cooker
lid to vent and cook 30 min-
utes or until dumplings are
cooked in center.