It’s been a long day. The last thing you want to do is cook a meal for your entire family. Don’t panic. Your slow cooker is here to save the day. All you have to do is dump a few ingredients into your slow cooker this weekend and then reheat your sides when the time comes to feed your army. Your family (or friends) with their eat-holes waiting to be stuffed will never know the difference.
5 Easy Slow Cooker Sides That Will Make Your Mouth Water:
- 2 cups uncooked elbow macaroni
- 4 tablespoons butter
- 2 1⁄2cups grated sharp cheddar cheese
- 3 eggs
- 1⁄2 cup sour cream
- 1(10 3/4 ounce) can condensed cheddar cheese soup
- 1⁄2 teaspoon salt
- 1 cup whole milk
- 1⁄2 teaspoon dry mustard
- 1⁄2 teaspoon black pepper
1. Boil the macaroni in water for six minutes. Drain.
2. In a medium saucepan, mix butter and cheese until cheese is melted.
3. In slow cooker, combine cheese mixture, eggs, sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
4. Cook on low for 2 ½ hours, stirring occasionally.
2. Buttermilk Garlic Mashed Potatoes
- 2 pounds Red potatoes
- 2 pounds Yukon Gold potatoes
- 1 bushel green onions, chopped
- 1 bulb garlic, crushed
- 8 ounces cream cheese
- 1 cup grated Parmesan
- 3/4 cup buttermilk
- 6 tablespoons butter
- salt and pepper, to taste
1. Scrub the potatoes under cold water. Trim any bad parts away from skins. Cut each potato in half.
2. Put potatoes in the slow cooker first with chopped green onions and crushed garlic on top.
3. Cover and cook on low for six hours.
4. Put cream cheese and grated Parmesan on the cooked potatoes.
5. Mash with a hand mixer or potato masher and slowly add the buttermilk. Continue to mash until the preferred consistency.
6. Top creamy potatoes with dabs (tablespoons) of butter.
7. Leave on LOW in the slow cooker until ready to serve. Will store in refrigerator for up to four days.
3. Sweet Potato Bacon Casserole
- 4 pounds sweet potatoes, peeled and cut into 1-inch-thick slices
- ½ cup frozen orange juice concentrate, thawed
- 4 tablespoons butter, melted
- 3 tablespoons light brown sugar
- 2 teaspoons salt
- 2 teaspoons chopped rosemary
- 2 teaspoons cornstarch
- 1 tablespoon cold water
- 1/2 cup loosely packed fresh flat-leaf parsley leaves, finely chopped
- 1 tablespoon orange zest
- 2 garlic cloves, minced
- 3 cooked bacon slices, crumbled
1. Place sweet potatoes in slow cooker.
2. In a small bowl, stir together orange juice concentrate and butter, light brown sugar, salt, and rosemary. Pour over sweet potatoes, tossing to coat.
2. Cover and cook on LOW for 5 1/2 to 6 hours or until potatoes are tender.
3. Transfer potatoes to a serving dish. Increase slow cooker to high.
4. Whisk together cornstarch and 1 tbsp cold water until smooth. Whisk cornstarch mixture into cooking liquid in slow cooker. Cook, whisking constantly, 3 to 5 minutes or until sauce thickens. Spoon sauce over potatoes.
4. Stir together parsley, orange zest, and garlic.
5. Sprinkle potatoes with parsley mixture and crumbled bacon.
- 1 cup chopped onion
- 1 cup chopped celery
- ¼ cup butter
- 6 cups cubed day-old white bread
- 6 cups cubed day-old whole wheat bread
- 1 teaspoon salt
- 1 teaspoon poultry seasoning
- 1 teaspoon rubbed sage
- ½ teaspoon pepper
- 1 can chicken broth
- 2 eggs, beaten
1. In a small skillet over medium heat, cook onion and celery in butter until tender.
2. In a large bowl, combine the bread cubes, salt, poultry seasoning, sage and pepper.
3. Stir in onion mixture.
4 .Combine broth and eggs; add to bread mixture and toss to coat.
5. Transfer to slow cooker coated with cooking spray.
6. Cover and cook on low for 3-4 hours .
- 2 (16-oz.) packages frozen French-cut green beans, thawed
- 1 (10-oz.) container Alfredo sauce
- 1 (6-oz.) jar sliced mushrooms, drained
- 1 cup (4 oz.) shredded Parmesan cheese
- ½ teaspoon ground pepper
- 1 (6-oz.) can French fried onions, divided
1. Stir together first 6 ingredients and half of French fried onions; spoon mixture into a lightly greased slow cooker.
2. Cover and cook on low 4 ½ hours or until bubbly.
3. Add second half of French fried onions to top of casserole. Serve.
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