Slow Cooked Recipes

Homemade Chicken Broth

By The Taste for Life Test Kitchen
Prep Time
3 hours
Number of Servings
Serves 4 ([q:1 1/4] cup each)
Ingredients
  • Carcass of 1 (4 to 5 lb) roasted chicken (remove all cooked meat from the bird)
  • 8 cups cold water
  • 1 cup diced celery
  • 1 cup diced carrot
  • 1 cup diced onion
  • 4 whole black peppercorns
  • 1 bay leaf
  • Salt, to taste
Directions
  1. Place cooked chicken carcass and water in a large pot. Bring to a boil.
  2. Skim away any foam that rises to the surface. Reduce heat to a simmer. Cover pot partially with a lid and simmer for 1 1⁄2 hours. Occasionally skim any foam away from the surface.
  3. Add remaining ingredients. Simmer for an additional hour, continuing to remove any foam that rises to the surface.
  4. Remove chicken carcass from pot. Strain broth through a sieve. Discard solids. 
  5. This broth can be used as a base for making soups. If not using immediately, cool to room temperature, and skim any fat from the surface. Transfer to storage containers. Broth will last up to 5 days in the refrigerator or up to 3 months in the freezer.
Nutrition Info
48 Calories, 6 g Protein, 0 mg Cholesterol, 4 g Carbohydrates, 0 g Total sugars (0 g Added sugars), 0 g Fiber, 2 g Total fat (1 g sat), 90 mg Sodium, ★★ Vitamin B3 (niacin), ★ Vitamin B12, Phosphorus
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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Pumpkin Risotto

By The Taste for Life Test Kitchen
Prep Time
40 minutes
Number of Servings
Serves 4
Ingredients
  • 1⁄2 lb fresh pumpkin
  • 3 cup low-sodium chicken broth
  • 1 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 1 cup Arborio rice
  • 1 shallot, minced
  • 1⁄2 cup grated Parmesan cheese
  • Salt and freshly ground black pepper
  • 4 fresh sage leaves, chopped 
Directions
  1. Remove seeds and stringy fiber from pumpkin. Grate flesh until you have about 1 cup.
  2. Bring broth to a simmer in a medium saucepan over medium heat. Keep broth at a simmer while making risotto.
  3. In a large saucepan, heat butter and oil over medium heat. Add rice and minced shallot. Cook for 2 minutes, stirring until rice becomes slightly translucent. Add pumpkin.
  4. Ladle about 1 cup of simmering broth into pan with rice. Stir rice constantly until it absorbs all of broth. Continue adding 1 ladle of broth at a time, stirring rice until all broth is absorbed. (This process should take approximately 20 minutes.) When all broth has been used, stir in cheese. Season with salt and pepper.
  5. Serve immediately, garnishing each serving with chopped sage
Nutrition Info
358 Calories, 14 g Protein, 20 mg Cholesterol, 47 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 2 g Fiber, 12 g Total fat (5 g sat), 567 mg Sodium, ★★★★★ Folate, ★★★ Vitamin B3 (niacin), Phosphorus, ★★ Vitamin A, Vitamin B1 (thiamine), Calcium, ★ Vitamin B2 (riboflavin), Vitamin B6, Vitamin B12, Vitamin K, Iron, Zinc
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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Slow-Cooker Maple-Pear Butter

By The Taste for Life Test Kitchen
Prep Time
25 minutes
Number of Servings
2 half-pint jars
Ingredients
  • 2 lb ripe pears, peeled, cored, and cut into 1-inch chunks
  • 1⁄4 cup maple syrup
  • Juice and grated zest of 1 organic lemon
  • 2 cinnamon sticks
Directions
  1. Place pears, maple syrup, lemon juice and zest, cinnamon sticks, and 1⁄3 cup of water into a slow cooker. Cover and cook on High for 4 hours, or until pears are very soft.
  2. Remove cinnamon sticks from slow cooker and discard. Using a slotted spoon, remove pears from slow cooker. Reserve cooking liquid.
  3. Purée pears in a food processor. Add cooking liquid as needed to create a thick and spreadable texture.
  4. Transfer pear butter into clean half-pint glass canning jars. Leave 1⁄2-inch of headspace. With a clean towel, wipe jar rims and screw on canning lids.
  5. Process for 20 minutes in a boiling water bath.
Nutrition Info
93 Calories, 0 g Protein, 25 g Carbohydrates, 17 g Total sugars (6 g Added sugars), 4 g Fiber, 0 g Total fat (0 g sat), 2 mg Sodium, ★ Vitamin B2 (riboflavin), Vitamin C
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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Slow Cooked Gratin Potatoes

By The Taste for Life Test Kitchen
Number of Servings
Serves 8
Ingredients
  • 6 medium baking potatoes, peeled and thinly sliced
  • 1 yellow onion - sliced thin
  • 1⁄2 cup Gruyere cheese
  • 1 1⁄2 cups heavy cream
  • Fresh rosemary
  • Kosher salt and pepper to taste
Directions
  1. Layer one-fourth of the potatoes on the bottom of the slow cooker.
  2. Sprinkle one-fourth of the cheese and one fourth of the onion on top. Salt and pepper.
  3. Continue layering until all of the potatoes, cheese and onion are used.
  4. Pour the cream over all.
  5. Sprinkle the top with fresh rosemary
  6. Cover and cook on Low for 7 to 9 hours, or on High for 5 to 6 hours.
Nutrition Info
338 Calories, 8 g Protein, 60 mg Cholesterol, 36 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 3 g Fiber, 19 g Total fat (12 g sat), 226 mg Sodium, ★★★★★ Vitamin B6, ★★ Vitamin A, Phosphorus, ★ Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin C, Calcium, Magnesium, Potassium,
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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Turkey Bone Broth

By The Taste for Life Test Kitchen
Prep Time
4 hours
Number of Servings
Serves 6
Ingredients
  • Turkey carcass
  • 2 Tbsp cider vinegar
  • Salt
  • Your favorite herbs and spices, optional
Directions
  1. Put turkey carcass with most of the meat removed into a large soup pot.
  2. Cover carcass with filtered water. Add two tablespoons cider vinegar.
  3. Bring water to a boil. Reduce heat and simmer for four hours.
  4. Place a fine-mesh strainer over another large pot. Strain broth through it. Remove any meat.
  5. Add salt to taste or add your favorite herbs and spices. You can enjoy broth on its own or use it for your favorite soup.
Nutrition Info
52 Calories, 6 g Protein, 4 g Carbohydrates, 0 g Total sugars (0 g Added sugars), 0 g Fiber, 2 g Total fat (1 g sat), 96 mg Sodium, ★★ Vitamin B3 (niacin), ★ Vitamin B12, Phosphorus
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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Stuffed Cinnamon Apples

with Walnuts and Raisins

By The Taste for Life Test Kitchen
Prep Time
15 minutes
Number of Servings
4
Ingredients
  • 1⁄3 cup chopped walnuts
  • 1⁄4 cup golden raisins
  • 1 Tbsp honey
  • 1 tsp cinnamon
  • 4 apples (Golden Delicious, Jonagold, or Rome Beauty work best)
  • 1⁄2 cup apple juice or apple cider
Directions
  1. Combine walnuts, raisins, honey, and cinnamon in a small bowl. 
  2. Core apples from their tops, leaving the bottom portions of the apples intact (so walnut-raisin mixture will not fall out).*
  3. Stuff each apple with the walnut-raisin mixture. Drizzle juice over apples.
  4. Place apples in a 3-quart slow cooker. Cover and cook on Low for 6 hours or High for 4 hours, until apples are tender.
Nutrition Info
195 Calories, 3 g Protein, 36 g Carbohydrates, 5 g Fiber, 7 g Total fat (2 g mono, 4 g poly), 5 mg Sodium, ★★★ Manganese, ★★ of Vitamin C, ★ Copper
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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