There’s nothing quite like coming home to find your dinner has cooked itself. In addition to being easy to use, slow-cookers provide a great opportunity to re-imagine leftovers and tackle would-be complex recipes with ease. The versatility of the slow-cooking process means it can produce varied recipes for all meals of the day from all over the world. The Magical Slow-Cooker (Front Table Books, 2015) by Sarah Olson, provides a roadmap for the slow-cooker—full of tips and prep-ahead, healthy recipes to fit any busy schedule or tight budget.
You can purchase this book from the Capper's Farmer Store: The Magical Slow-Cooker
This dessert is a favorite of mine. The cornbread topping complements the strawberries and rhubarb well.
• 2 (16-oz.) containers frozen sliced strawberries in sugar sauce, thawed
• 2 cups 1⁄2-inch slices of rhubarb
• 2 Tbsp. cornstarch
• 1 Jiffy corn muffin mix
• 1 egg
• 1⁄3 cup milk
• 1 Tbsp. sugar
• 1⁄4 tsp. ground cinnamon
• Vanilla ice cream for serving
1. Spray an oval 6-quart slow cooker with nonstick spray. Add the thawed strawberries, rhubarb, and cornstarch; stir until cornstarch is dissolved. Mix the corn muffin mix, egg, and milk in a small bowl; pour and smooth this over the strawberry rhubarb mixture.
2. In a small bowl, combine the sugar and cinnamon; sprinkle on top of the cornbread mixture.
3. Cover and cook on HIGH for 2½ hours without opening the lid during the cooking time.
4. Serve warm with vanilla ice cream.
More From The Magical Slow-Cooker:
Sarah Olson, The Magical Slow Cooker: Recipes for Busy Moms (Springville, Utah: Front Table Books, © 2015), 150-151. Used by permission of Cedar Fort, Inc.