Slow Cooker Recipes from Southern Living

8:51 AM, Oct 22, 2011   |    comments
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  • Brunswick Stew
  • 3 cups chicken broth
  • 2 cups chopped cooked chicken
  • 1 (24-ounce) container barbecued shredded pork
  • 1 (16-ounce) package frozen vegetable gumbo mixture
  • 1 (10-ounce) package frozen corn
  • 1/2 (10-ounce) package frozen petite lima beans
  • 1/2 cup ketchup

Preparation:Bring all ingredients to a boil in a Dutch oven over medium-high heat, stirring often. Cover, reduce heat to low, and simmer, stirring occasionally, 25 minutes or until thoroughly heated.

Apple Pecan Crisp

  • 5 large Granny Smith apples, peeled and cut into 1/4-inch-thick slices
  • 2 tablespoons lemon juice
  • 3/4 cup all-purpose flour
  • 3/4 cup firmly packed dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup cold butter
  • 3/4 cup chopped toasted pecans
  • Vanilla ice cream

Preparation:Place apples in a lightly greased 6-quart slow cooker; drizzle with lemon juice, and toss to coat.

Combine flour and next 3 ingredients in a medium bowl. Cut butter into flour mixture with a pastry blender or two forks until mixture resembles coarse meal; sprinkle over apples.

Cover and cook on HIGH 3 hours or until apples are tender. Sprinkle with pecans. Serve warm with ice cream.


Pork Barbecue

  • 1 (3- to 4-lb.) boneless pork shoulder roast (Boston butt), trimmed
  • 1 (18-oz.) bottle barbecue sauce
  • 1 (12-oz.) can cola soft drink


  • 1. Place roast in a lightly greased 6-qt. slow cooker; pour barbecue sauce and cola over roast. Cover and cook on LOW 8 to 10 hours or until meat shreds easily with a fork.
  • 2. Transfer pork to a cutting board; shred with two forks, removing any large pieces of fat. Skim fat from sauce, and stir in shredded pork.
  • Note: We tested with Cattleman's Original Barbecue Sauce.


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