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Slow Cooker Entrees
Mu Shu Chicken WrapsFamilyFun staffer Ellen Harter Wall got her first slow cooker a dozen years ago, but she and her husband, became die-hard fans only after their kids were born and she started working noon to five at her local library. These wraps are a family favorite.
1 1/2 to 2 pounds boneless, skinless chicken thighs Salt and pepper to taste 1 cup hoisin sauce 2 tablespoons honey 1/4 teaspoon ground ginger 1 12-ounce bag broccoli coleslaw mix (we used Mann's brand), or other toppings Flour tortillas or flatbread With a slotted spoon, transfer the chicken and onions to a medium bowl and shred the meat. In a small bowl, mix together the hoisin sauce, honey, and ginger, then stir the mixture into the shredded chicken and onion. Place a small handful of broccoli slaw on a warm tortilla, add several spoonfuls of the chicken mixture, and roll up. Makes 6 to 8 rolls. Barbecued Turkey Sloppy JoesSloppy Joes are simple to make, but this recipe makes it extra tasty with a kick of barbecue flavor.
2 medium onions 2 15-oz. cans tomato sauce 1 6-oz. can tomato paste 1/2 cup packed brown sugar 1/3 cup red wine vinegar 2 tbsp. Worcestershire sauce 2 tbsp. liquid smoke hickory flavoring 1/2 tsp. seasoned salt 1/4 tsp. freshly ground pepper 8 sourdough rolls, split and toasted, or toasted bread slices or small individual round bread loaves, tops cut off and hollowed out (pull out some of bread inside) Transfer the turkey mixture to a 3 1/2- or 4-quart electric slow cooker. Stir in tomato sauce, tomato paste, brown sugar, vinegar, Worcestershire sauce, 5 teaspoons of liquid smoke, the seasoned salt and pepper. Cover and cook on the Low heat setting 6 to 7 hours. Stir in the remaining 1 teaspoon liquid smoke. Serve on sourdough roll halves, on bread slices or in small bread loaves. Makes 8 servings. CP Potatoes Euphoria
1 tsp salt 1/4 tsp fresh ground black pepper 8 med. potatoes (2 lbs) scrubbed and sliced 8 oz. cream cheese (cut in 1 in. cubes) 4 scallions finely chopped In greased crock, layer 1/4 potatoes. Sprinkle with 1/4 tsp salt and pepper and top with 1/3 cream cheese, then 1/3 scallion/garlic mix. Make a second layer of 1/4 potatoes, sprinkle with 1/4 tsp. salt and pepper. Top with 1/2 remaining cheese and scallion/garlic mix. Repeat with third layer of potatoes, sprinkle with 1/4 tsp. salt and pepper, top with remaining cheese and scallion/garlic mix. Make final layer of potatoes and sprinkle with remaining salt and pepper. Cover, cook on high for 3 hrs. Stir to distribute melted cheese, cover and cook for about an hour longer. Stir well to mash slightly and serve. Saucy Apricot-Glazed ChickenThis is a slow-cooker rendition of the ever-popular glazed chicken recipe. It's delicious served over rice. To make it even more interesting, try wild, basmati or jasmine rice instead of the usual.
3/4 cup bottled Russian dressing 1 1.15-oz. envelope dry onion soup mix 12 skinless, boneless chicken breast halves, trimmed of fat (about 3 1/2 to 4 lbs.) Spoon a fourth of the apricot mixture on top. Add three or more layers of chicken with the apricot mixture in between and on top. Cover and cook on the High heat setting for 1 hour. Reduce the heat setting to Low and continue cooking, covered, 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen. Serve the sauce over the chicken. Makes 8 to 10 servings. Courtesy of Family Fun
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Hal & Jean Ward,