Summer is right around the corner, and with it comes the long days of sweltering heat that force us to crank on the air conditioning and relax inside. Of course, turning the oven on to compete with the cool temperature of our air conditioned safe haven is the last thing we want to do. One solution to this headache of an idea is to click on the slow cooker. By utilizing the dinner and appetizer recipes below as an oven-free alternative, you will be able to keep your dinner plans easy and convenient without sacrificing the cool comfort of your home.
Beer Cheese Dip
Serves 8-10
- ½ cup beer
- ¼ teaspoon Tabasco sauce
- 1 lb process cheese loaf (cubed)
- 1 bag of chips, pretzels, or bread cubes (for dipping)
Mix beer, hot sauce, and cheese loaf cubes in a slow cooker. Cook mixture on high for 40 minutes, or until it is melted. Stir until smooth and switch heat to low. The dip will stay melted for around 4 hours if stirred periodically. Serve with chips, bread cubes, pretzels, fries, or vegetables of your choice. For best results, choose a 1 to 2 quart slow cooker, unless you plan to double the recipe. The slow cooker should be at least ½ to ¾ full once the ingredients melt.
Chili Meatballs
Serves 12
- 2 (12 ounce) bottles chili sauce
- 1 (32 ounce) jar grape jelly*
- 1 pinch cayenne pepper (optional)
- 3 (5 lb) bags frozen meatballs
Combine chili sauce, jelly, and cayenne pepper in a medium saucepan and heat until warm and evenly mixed. Place meatballs in a large slow cooker and cover with sauce mixture. Cook approximately 3 to 4 hours.
*Consider adding other jelly flavors, such as raspberry, if you prefer.
Sausage Gravy
Serves 5-6
- 1 lb medium sausage
- 3 tablespoon flour
- 2.5 cup milk
- Salt & pepper to taste
Preheat slow cooker on HIGH or FRY setting depending on browining slow cooker or skillet if you have a traditional slow cooker. Brown sausage in browning slow cooker or skillet. Add flour and stir until sausage is coated in it. Stir occasionally until flour has cooked (approximately 3-5 minutes). Add milk and stir until desired thickness of gravy is reached. Salt and pepper to taste. If using skillet transfer to slow cooker. Keep gravy warm in slow cooker on WARM setting for up to 4 hours. If gravy becomes too thick over time, add a little milk.
Peach-Barbeque Chicken
Serves 4
- 2½ lbs chicken (drumsticks, wings, or whatever you prefer)
- 1 cup barbecue sauce
- 1/3 cup peach preserves
(substitute apricot preserves if preferred) - 2 teaspoons yellow mustard
- Fresh peach wedges (optional)
Combine barbecue sauce, preserves, and mustard in a bowl until mixed evenly. Place chicken in a 4-quart slow cooker. Pour sauce over chicken and cook for 6 to 8 hours on low or 2 to 3 hours on high. Transfer chicken to a serving dish after cooking and add sauce to a medium saucepan. Bring the sauce to a boil and then simmer until it reaches desired consistency. Serve chicken with sauce. Garnish with peach wedges.
Ginger-Barbecue Pulled Pork
Serves 10
- 4 lb pork roast
- 2 large onions (sliced)
- 1 cup ginger ale
- 1 (18 ounce) bottle barbecue sauce
(add extra for serving if desired)
Add one sliced onion to a large slow cooker. Add pork roast and cover with the second sliced onion. Next, pour ginger ale over the roast and cook on low for 6 to 8 hours. Depending on the size and shape of the roast, you may want to flip it over the course of cooking. Discard any extra fat, bones, or skin and shred the remaining meat with two forks. Add barbecue sauce and continue to cook for another 4 hours (you may need to adjust cooking time if you have a larger slow cooker). Serve pork on hamburger buns or rolls with additional barbeque sauce.
*Consider adding some of your favorite spices, garlic, or vegetables if you prefer.
Sizzlin’ Fajitas
Serves 2-4
- 1 lb chicken breast
- 2 bell peppers (sliced)
- 1 onion (sliced)
- 1 package taco seasoning
- Tortillas (corn or flour)
- Toppings (sour cream, cheese, tomatoes, lettuce etc.)
Slice peppers and onions and place them in the bottom of a medium sized slow cooker. Add chicken. Sprinkle taco seasoning over chicken and cook for 6 to 8 hours on low or 3 to 4 hours on high. Shred mixture and serve in warm tortillas with toppings of your choice. 
