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Slow Cooker Recipe Challenge

Announcing the Slow Cooker Recipe Challenge

By Fine Cooking Editors, editor

February 11th, 2010

Slow-Cooked meals are comfort food at its finest, easiest, and most satisfying. From a classic New England-style pot roast to an elegant osso buco, you simply can’t beat the slow-cooked versions for convenience and flavor. And the aromas. . .don't get us started! 

We want to know what’s been simmering away in your slow cooker this winter. Share your slow cooker recipes with us for a chance to win All-Clad’s 6.5 Quart Slow Cooker with ceramic insert (retail value is $199.99). We’ll also give the winner Fine Cooking’s special issue, Soups & Stews.

First, browse the collection of slow cooker recipes for inspiration. Then take the challenge by posting your own slow cooker recipe and photo.

The challenge ends on Friday, March 12, 2010, so act quickly to cook slowly. Good luck!

posted in: Blogs, slow cooker recipe challenge
Comments (5)

CulinaryKizzy writes: It is not midnight yet,quite a few hours to go. Yet, the contest is not accepting any posts. Please help. Posted: 6:44 pm on March 12th

dmr301 writes: Taco Bar Chicken Stew
1- 10 oz box frozen niblet style frozen corn
3 sprigs cilantro
2 garlic cloves- minced
1 small onion, chopped (1/2 cup)
1 tablespoon butter
2 – 16 ounce jars chunky tomato salsa- medium heat
1– 32 oz carton chicken stock/broth
1 1/2 tablespoons taco seasoning
1 4.5 oz can green chilies ( divided)
1 large chicken breast ( 2/3 –3/4 lb ) ( yields 2 cups shredded meat)
4 flour tortillas
1/3 cup corn oil

1/2 cup Monterey Jack cheese shredded
1/2 cup sour cream
1 ripe avocado, peeled, pitted and coarsely diced

Open package of niblet corn and place in a small bowl.
Chop the cilantro leaves with a small knife and place cilantro in the bowl with the corn.
Mix the garlic and onin into the corn bowl too.
Place this mixture in the bottom of a slow cooker with the tablespoon of butter. Turn heat on high and heat 5 minutes to melt butter and coat the mixture.
Add the salsa, the chicken stock, the taco seasoning and 1 teaspoon of the green chilies. Cut the chicken into 3-4 pieces and add that to the pot.
Place the remainder of the green chilies in a small bowl for the taco bar set-up.
Reduce heat to low, cover and cook 6-8 hours.
About one half hour before serving prepare the taco bar set-up.
Taco Bar set-up:
Place the oil in a small skillet and heat over medium heat .
While heating oil slice (using a large knife) cut the tortillas in half- stack and make short 1/4 inch ribbons. Cook tortilla ribbons ( a few at a time) until golden brown . Remove ribbons from pan with slotted spoon and drain on a paper towel.

Prepare taco bar stir-ins by putting out small bowls of each:
• tortilla ribbons
• green chillis
• 1/2 c Shredded Monterey pepper jack cheese
• 1/2 c sour cream
• 1/ 2 cup diced avocado

After the stew has cooked remove the chicken breast and put aside to cool - about 5 minutes.
Shred the chicken using 2 forks and return to the pot. Stir in to mix in chicken.

Serves 6-8 hearty bowls. Place the Taco Bar set –up out to allow for individual garnishing and a fiesta mood.
Posted: 9:31 am on March 11th

renh77 writes: Beef Stew w/ Purple Potatoes & Root Vegitables

2 lb Bottom Round Roast (seasoned w/ salt & pepper)
3 Cloves of Fresh Garlic - Sliced
1 Can Vegitable Broth
1 Can Diced Tomatoes
1 Tbls. Veggiemite dilluted in 1/3 cup water
1/2 Cup Red Wine
4 Parsnips peeled and sliced
4 Carrots peeled and sliced
8 Small Purple Potatoes (skin on & halved)
1 Large Onion sliced

Add seasoned meat and vegetables to slow cooker
Pour tomatoes over top
Pour diluted veggiemite over top
Pour in wine and broth
Cook on low for 6 - 8 hours until meat is fork tender
Slice beef and serve!

Super easy and hits the spot on a winter's day! I would upload a picture, but I can't see a way to do so :(

Posted: 2:41 pm on March 9th

SMarin137 writes:
Italian Pot Roast
Makes: 4 servings + reserves
Prep: 20 minutes
Cook: 9 to 10 hours (low) or 4-1/2 to 5 hours (high)

Italian Pot Roast

* 1 3-pound boneless beef chuck pot roast
* 1 teaspoon garlic salt
* 1 teaspoon fennel seed, toasted and crushed
* 1/2 teaspoon ground black pepper
* 2 medium fennel bulbs, trimmed, cored, and cut into thin wedges
* 3 medium carrots, halved lenthwise and bias-sliced in 2-inch lengths (1-1/2 cups)
* 1 large onion, cut into thin wedges (1 cup)
* 1 26-ounce jar pasta sauce
* 2 to 3 cups hot cooked penne pasta
* 1/4 cup chopped fresh Italian (flat-leaf) parsley
* Grated Parmesan cheese (optional)


1. Trim fat from roast. In a small bowl, combine garlic salt, fennel seed, and pepper; rub into roast on all sides. In a 5- or 6-quart slow cooker, combine fennel, carrot, and onion. Place roast on top. Pour pasta sauce over roast in cooker.

2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.

3. Reserve one-third of the roast and 2 cups of the sauce; store as directed below. Toss pasta with parsley. Serve remaining roast and sauce over hot pasta mixture. If desired, sprinkle with Parmesan cheese. Makes 4 servings and reserves.

To store reserves: Chop reserved roast (about 2 cups). Place beef and reserved sauce in separate airtight containers. Seal and chill for up to 3 days.
Posted: 8:48 pm on March 3rd

jaclyne writes: Hi! I just posted a recipe but it doesn't seem to be showing up in the slow cooker section. Don't know if I did something wrong:( Thanks! Posted: 4:08 pm on March 3rd

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