Simple slow cooker recipes for beating the summer heat

Living in the south during the summer can be very brutal. I live in Virginia and can tell you that the heat index gets into the 120’s on the hottest of days. I don’t like running the oven in the summer unless absolutely necessary. So, I resort to using my slow cooker, electric pressure cooker, or the grill. Today I will be giving you some recipes for the slow cooker. Next time I will do some for the electric pressure cooker.

Ingredients

• 2-4 boneless chicken breasts
• 3 large carrots sliced in 2 inch pieces
• 2-3 large potatoes sliced into 1 inch pieces
• ⅓ cup chicken broth
• 1 can cream of chicken soup
• ⅓ cup milk
• 1 pkg. dry ranch dressing mix

Instructions

Spray slow cooker with non-stick spray. Add the chicken, potatoes, carrots, and broth. In a separate bowl, mix together the soup, milk, and ranch dressing mix until smooth. Add to slow cooker.

Cover and cook on low for 7-9 hours or high for 4-6 hours. Make sure chicken is done and veggies are tender before serving.

Ingredients

• 1 lb. ground beef
• 1 can diced tomatoes with juice
• ½ of an onion, diced
• 2 tsp. Cumin
• 1 tsp. Garlic powder
• 1 tsp. Onion powder
• 1 tsp. Chili powder
• Salt and Pepper

Instructions

Spray slow cooker with non-stick spray. Add all ingredients to the slow cooker. Yes, the beef is still raw at this point. Mix together.

Cover and cook on low for 4 hours or high for 2 hours. Stir once. You do not need to drain the meat.

Serve on tacos, salads, or nachos.

Ingredients

• 12 ounces uncooked elbow macaroni
• 4 tablespoons butter, cut into cubes
• 1 can (12 ounces) evaporated milk
• 1½ cups half & half
• 3 cups shredded sharp cheddar cheese
• 8 ounces cheese, cut into cubes
• ¼ tsp. Salt
• ¼ tsp. Pepper

Instructions

Spray slow cooker with non-stick spray. Cook the pasta until almost done (al dente) and drain. Place macaroni in slow cooker and immediately add butter. Stir until butter is melted.

Add in the milk, half & half, ¾ of the cheese (total), salt, and pepper. Stir well. Cover and cook on low for 2-3 hours. A half hour before serving, top with the rest of the cheese and cover again. Serve immediately.