• 50°

Slow cooker suppers welcome you home

After a hard and long day at work, nothing beats coming home and knowing you are in for a great meal that has been cooking all day in the slow cooker. Nothing beats this wonderful appliance for make and leave.


• 1 medium onion, cut into 1-inch pieces

• 1 tbsp. canola oil

• 1 boneless beef chuck roast (4 to 5 lbs.)

• 1 cup water

• 1 cup hoisin sauce                                          

• 3 medium plums or 6 pitted dried plums, halved

Place onion in a 5-quart. slow cooker. Cut roast in half. In a skillet, heat oil over medium high heat. Brown the meat. Transfer meat to slow cooker. Combine water and hoisin sauce; pour over meat. Top with plums. Cook, covered, on low until meat is tender, 8- 10 hours. Skim fat. Makes 10 servings.


• 1 cup warm water

• 1 (0.25-ounce) pkg. active dry yeast

• 3 cups all-purpose flour

• 1/4 cup grated Parmesan cheese

• 2 Tbsp. olive oil

• 1 Tbsp. white sugar

• 2 tsp. Italian seasoning

• 1-1/2 tsp. kosher salt

• 2 Tbsp. butter, melted            

Garnish: chopped fresh rosemary, grated Parmesan cheese

Line bottom and halfway up sides of a 6-quart slow cooker with a large sheet of parchment paper. In the bowl of a stand mixer fitted with the dough hook attachment, stir together 1 cup warm water and yeast. Let stand until mixture is foamy, about 5 minutes. Add flour, cheese, oil, sugar, Italian seasoning and salt; beat at medium speed until a soft, electric dough forms, about 5 minutes. (Dough will be slightly sticky).

Turn out dough onto a lightly-floured surface; divide dough into 12 portions. Roll each portion into a ball; place about 1/2 inch apart in the slow cooker. Lightly spray with cooking spray.

Cover with the lid. Cook on high until browned around the edges and cooked through center, about 2-1/2 hours. (Top of rolls will not be browned.) Preheat oven to broil. Spray a baking sheet with cooking spray. Using the excess paper as handles in the cooker, remove rolls from cooker; gently peel off the parchment paper from the rolls.

Place the unseparated rolls on prepared pan and brush with melted butter. Broil on middle rack of oven until top is golden brown, 2-4 minutes. Garnish with the rosemary and cheese, if you desire. Makes 12 rolls.


• 1 lb. ground turkey

• 1 small onion, chopped

• 2 cups chicken broth

• 1 can (15-oz.) canned pumpkin

• 1 can (4-oz.) chopped green chiles

• 1 tsp. chili powder

• 1 tsp. garlic powder

• 1 tsp. ground cumin

• 1 tsp. curry powder

• 1/2 tsp. dried oregano

• 1/2 tsp. salt

1 (15-1/2 oz.) can great northern beans, rinsed and drained Optional: Sour cream, fresh cilantro and sliced red onions. In a large skillet, cook turkey and onion over medium heat until turkey is no longer pink and onion is tender, 5-10 minutes, breaking up turkey into crumbles; drain.

Transfer to a 3-4 qt. slow cooker. Stir in broth, pumpkin puree, chilies, and the seasonings. Cook covered on low 4-5 hours. Stir in beans; cook until heated through about 1 hour more. If desired, top with options. Makes 2-1/4 qt. or 8 servings.

Patti Howerton is a retired accountant and caterer and can be reached at pphowerton@ gmail.com