3 Summer Slow-Cooker Recipes
Corn chowder, baked beans and cherry cobbler, right this way
You have better things to do than toil over a hot stove these days. (Top priority: Spend the day at the pool.) But you still need to eat, and that usually involves cooking. Make it easy on yourself by busting out your Crock-Pot and following these simple summer slow-cooker recipes that riff on three seasonal dishes.
Chop 1 large onion, 3 celery stalks and 1 potato; combine them with the kernels from 6 ears of corn in your slow cooker. Add 4 cups chicken broth and a 12-ounce can of evaporated milk. Season with 3 sprigs fresh thyme, 1 bay leaf, salt and pepper. Cook on low for 6 hours.
The day before, soak 1 pound dried navy beans in cool water overnight. When ready to cook, drain the soaked beans and put them in your slow cooker, along with 1 cup chopped bacon, 1 chopped sweet onion and 1 smashed garlic clove. Add 3 cups water, ¾ cup ketchup, ⅓ cup dark brown sugar and 2 tablespoons cider vinegar. Season with salt and pepper; cook on low for 6 hours.
In a small bowl, toss 4 cups pitted cherries with ½ cup sugar, 3 tablespoons cornstarch and 1 teaspoon pure vanilla extract. In a medium bowl, whisk 2¼ cups all-purpose flour, ⅓ cup brown sugar, 1¼ teaspoons baking powder, ½ teaspoon baking soda and a pinch of salt to combine; add 6 tablespoons melted butter, ⅔ cup buttermilk and 1 beaten egg, and mix until a smooth batter forms. Pour the cherries into the slow cooker and top with scoops of batter. Cook on high for 2 to 2½ hours. Serve with ice cream.