When temperatures start to fall, people usually tend to dust off their slow cookers and throw together a warm, cozy meal. Don’t get me wrong—I do it, too, and I cannot be more of a ‘set it and forget it’ fan! But…I’m here to tell you that this handy dandy appliance isn’t seasonal—oh no, my friends. I use this bad boy all year long. And here are a few of my favorite slow cooker recipes that are good for any time, any occasion! *Don’t forget to use one of the best inventions since sliced bread…slow cooker liners—they make clean-up a cinch!
Jessica’s Mac & Cheese
8oz. elbow macaroni noodles, cooked al dente (slightly undercooked)
1c. milk (I highly recommend using whole milk—the natural fat helps to keep the mac & cheese from getting runny)
12oz. evaporated milk
2 eggs, slightly beaten
4c. shredded cheddar cheese
1/4c. grated parmesan cheese
1/4c. butter, melted
Salt and pepper to taste
Place the cooked macaroni in your crockpot (with the liner in there) and pour the evaporated milk, whole milk, melted butter, eggs, 3c. of the cheddar cheese and salt and pepper in there. Stir it all together and top with the remaining cheddar cheese and parmesan cheese. Cover and cook on low for about 3 hours. Some of the bottom and edges will get a little brown—don’t worry—those are some of the best pieces! 😉
*I double this recipe (just cook it for 4 hours) and serve it for almost every party we have at our house—it’s always a hit!
Place the pork shoulder right into the crockpot. Don’t add anything else—while it’s cooking, the natural juices will help keep the pork tender. Cook on the low setting for 8 hours. Once it’s finished, take pork out of the crockpot and slice, dice or chop—whichever way you want to serve it! Remove the lining on the crockpot carefully so you can place the chopped BBQ back into the pot. Pour the sauce over the pork and stir up so the sauce covers the BBQ evenly. Turn the WARM setting on, and keep it that way until you’re ready to serve—it’s that easy! My sister-in-law Margaret made this on a family trip up to Wisconsin, and this recipe fed 8 adults (with very healthy appetites) and 4 kids…and we even had some leftovers to spare!