HOW TO: Slow Cooker Baked Potatoes

Potatoes are easily one of the most important ingredient in my world. Any preparation makes me happy. Learning that potatoes could be “baked” in the slow cooker - - - I had to try it out for myself and was very pleased with the results. In particular, THIS preparation is ideal when par-cooked potatoes are required in a recipe as the potatoes retain a perfect texture for dicing, shredding or slicing.

This is truly a one ingredient recipe. No water added. Only potatoes.

This HOW TO shares just how easy it is to make baked potatoes in the slow cooker. These potatoes can be used in:

• Funeral Potatoes

• Potato Salad

• Crisp Potato Patties

• Breakfast Hashbrowns

It is my particular favorite to prepare the potatoes this way when I need par-cooked shredded potatoes. Once cooked in the slow cooker, simply peel & shred.

---

HOW TO: Slow Cooker Baked Potatoes

• *This recipe is great for potatoes from the garden or grocery store.

• Use any amount of potatoes that fits within the removable bowl of the slow cooker.

Prepare potatoes

1. Rinse dirt from potatoes (if eating peels, be sure 100% dirt moved)

2. Trim any bad spots but do not peel the potatoes

3. No need to poke holes or trim ends for steam release

To removable bowl of slow cooker, add: 

Potatoes

That’s it. Not even any water is needed.

Cover with slow cooker lid. Cook on high for 3.5 to 4.5 hours.

Serve hot or use in recipes requiring baked potatoes.

---

Brenda’s tips:

• Serving size: however many fit in the slow cooker

• These potatoes can be cooked up to 4 days in advance and stored in the refrigerator until use.

• Slow Cooker Baked Potatoes: this preparation is ideal when par-cooked potatoes are required in a recipe as the potatoes retain a perfect texture for dicing, shredding or slicing, such as:

  • Funeral Potatoes

  • Potato Salad

  • Crisp Potato Patties

  • Breakfast Hashbrowns

Window to B’s kitchen…

Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

Add to bowl of slow cooker:

1/2 cup salsa (mild, med or hot)

1 (15 oz) can diced tomatoes

1 (8 oz) can tomato sauce

1 (4 oz) can diced green chilis

1-2 cups chicken broth

1 lb chicken breast, boneless skinless

1/2 tsp garlic powder

1/8 tsp cayenne pepper

1 tsp salt

Cook on high 3 hours. 

Shred chicken, return to pot. Then add:

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can pinto beans, drained and rinsed

1 cup frozen corn

Continue to cook 1 hour on high. 

Serve hot with tortilla chips. 

Top with any of the following:

• Diced tomatoes

• Sour cream

• Shredded cheese

• Guacamole

• Sliced black olives

• Cilantro

• Shredded lettuce

---

Brenda’s tips:

• Brenda prefers to prepare dry beans for use in this recipe.

  • 3/4 cup dry replaces 1 (15 oz) can.

  • Learn how Brenda cooks dry beans.

Chicken & Potatoes in the Crockpot

Chicken & Potatoes in the Crockpot

To the bowl of a slow cooker, add:

1 lb chicken, cut into 1” cubes

1 tsp garlic salt

1/4 tsp dried rosemary, crushed

1/2 tsp seasoned salt 

1 (10.5 oz) can cream of chicken condensed soup

6 medium potatoes, peeled and diced

Cook on high for 2-3 hours or low for 6-8.

---

Brenda’s tips:

• Serving size: 4

• Brenda will replace the rosemary with other spices or herbs, such as coriander or ginger, creating an entirely different taste with ease. 

HOW TO: Bone Broth

HOW TO: Bone Broth

To a slow cooker, add:

Bones

Water (enough to cover bones)

Set to low. Simmer 18-36 hours.

---

Brenda’s tips:

• Bone broth can be substituted for broth or stock in recipes, but expect a slight impact to flavor. 

• To create Bone Broth Stock, simply add vegetable scraps to the pot: onions, carrots, garlic, etc.

• Brenda generally collects bones in a freezer bag until she’s got enough to warrant making bone broth. 

• Bone broth is made from simmering bones for 18-36 hours. It’s suggested there are many benefits to consuming bone broth. Brenda makes bone broth so as to utilize ingredients fully. 

• Bone broth can be made from poultry, pork, beef or fish bones. It’s recommended, but not necessary, to roast the raw bones for 10-15 minutes before adding to the slow cooker. Brenda hasn’t noticed enough flavor impact to take the time.

---

Window to B’s kitchen . . .

Crockpot Chicken Cordon Bleu

Crockpot Chicken Cordon Bleu

To a slow cooker add: 

1 lb chicken breast, cut into 1” cubes

3/4 tsp garlic salt

1/2 tsp dried rosemary, crushed 

1 can (10.5 oz) cream of chicken soup

Cook on high for 2-3 hours. 

In the last ten minutes before serving, stir in:

1/4 cup deli ham, diced

Serve over rice with grated Swiss cheese. 

---

Brenda’s tips:

• Serving Size: 4 servings.

• This recipe can be cooked on low in the slow cooker for 6-8 hours. 

• 1 1/2 cups dry rice makes the perfect amount to complement the amount of chicken and sauce. 

• Any cheese will taste good, but Swiss cheese truly brings this dish to the perfect flavor. 

• Brenda crushes or finely chops dried rosemary as the leaves stay very tough when left whole.

Rice

In the 2.5 years together we ate SO MUCH RICE. In our view, it’s the perfect side dish for most meals.

Today, Brenda’s showing us her 4 go-to ways to cook rice: on the stovetop, in an Instant Pot, in a Slow Cooker, and in the oven.

---

Rice - Stovetop

In a rather deep pot, combine:

2 cups rice, rinsed

4 cups water

1 tsp salt

1 tsp butter

Bring to boil. Stir. Reduce heat to low. Cover. Cook 20 min. Fluff with fork. Serve hot.

 

Rice - Instant Pot (Pressure Cooker)

In the removable pot of the pressure cooker, combine:

2 cups rice, rinsed

2 cups water

1 tsp salt

1 tsp butter

Put pot in pressure cooker and lock lid in place. Select the "Rice" cycle. Once complete, allow the natural release for 5 minutes. Release remaining pressure (carefully) and fluff rice with a fork. Serve hot. 

 

Rice - Slow Cooker (Crockpot)

To the bowl of a slow cooker, add:

2 cups rice, rinsed

3 3/4 cups water

1 tsp salt

1 tsp butter

Cover with lid. Select "high" and cook 2 hours. Fluff rice with fork. Serve hot.

Rice - Oven

 In a greased casserole dish, combine:

2 cups rice, rinsed

4 cups water

1 tsp salt

1 tsp butter

Cover tightly with aluminum foil. Bake 350F for 45-55 minutes. Fluff rice with fork. Serve hot.

Alternate: Use boiling water and bake for 20 minutes.

---

Brenda’s Tips:

• The serving size on a rice package often shows 1/4 cup dry. Brenda generally plans 1/2 cup dry per adult.

• Brenda fluctuates between using butter or olive oil, both work great.

• Brenda generally uses inexpensive long-grain rice. Rinsing the rice helps get great results every time.

• Steam is the most important element for great rice. That's why each of these recipes recommends a lid or cover while the rice is being cooked. If you remove the lid while it’s cooking, the steam will be released and the rice may not cook properly. 

• Brenda often uses basic rice as a side to round out dinner. Chicken broth or beef broth can be substituted or spices and herbs can be added to enhance flavor. Brenda will eventually share a few of her favorite methods.

• Ovens, slow cookers, pressure cookers, pots, and pans are not all consistent. You may find that you need to adjust cooking times slightly for perfect results. Brenda expects that you use her recipes + know your own kitchen = optimal deliciousness.