Your Key Ingredient:

NESCO Slow Cooker

Ingredients:

• 4 lbs. fresh whole button mushrooms
• 2 cups butter, melted
• 2 packets of dry ranch dressing mix
• 2-4 tbsp. fresh parsley minced (optional, for garnish)

Instructions:

1. 1. Clean the mushrooms by gently wiping them with a damp paper towel. Trim stems if necessary.
   2. In a microwave-safe bowl or saucepan, melt the butter.
   3. Add the dry ranch dressing mix to the melted butter and stir well.
   4. Place the mushrooms in the slow cooker and pour the ranch butter mixture over them. Toss to coat evenly.
   5. Cover and cook on low for 3-4 hours, stirring occasionally.
   6. Sprinkle with fresh parsley before serving if desired.

Your Key Ingredient:

NESCO Slow Cooker

Ingredients:

• 2–3 lbs. of fully cooked, pre-sliced ham
• 1 cup brown sugar
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 1/4 cup pineapple juice (or orange juice)
• 1/4 tsp. ground cloves (optional)
• Pineapple rings or maraschino cherries (optional garnish)

Instructions:

1. Lightly grease the interior of your 8-quart NESCO slow cooker with cooking spray to prevent sticking.
2. Arrange the sliced ham in the slow cooker. If the ham slices are too large, layer them slightly to fit.
3. In a small bowl, whisk together brown sugar, honey, Dijon mustard, pineapple juice, and cloves until smooth.
4. Pour the glaze evenly over the ham, ensuring it seeps between the slices for maximum flavor.
5. Cover and cook on low heat for 3–4 hours, or until the ham is heated through and tender. Baste the ham with the glaze every hour if possible.
6. Carefully remove the ham slices and arrange them on a serving platter. Drizzle some of the warm glaze over the ham. Garnish with pineapple rings or cherries, if desired.

Your Key Ingredient:

NESCO Slow Cooker

Ingredients:

• 3 pounds chuck or rump roast (see note)
• 2 tablespoons steak seasoning
• 1 tablespoon Italian seasoning
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 2 cups beef broth
• 1 pound baby carrots
• 2 pounds potatoes (red recommended), chopped into 2-inch pieces
• 1 large white or yellow onion, cut into chunks
• 1 stalk celery, chopped
• 2 teaspoons salt (or more to taste)
• 1 teaspoon black pepper (or to taste)
• 3 tablespoons cold water
• 3 tablespoons cornstarch

Instructions:

1. 1. Pat the roast dry with paper towels. Rub steak seasoning, Italian seasoning, garlic powder, and onion powder evenly over the roast.
   2. Place the roast in the slow cooker. Add beef broth, baby carrots, potatoes, onion, and celery around the roast. Sprinkle salt and black pepper over the vegetables.
   3. Cover and cook on Low for 8–9 hours or on High for 4–5 hours, until the roast is tender and easily pulls apart with a fork.
   4. Once the roast is done, remove it and the vegetables from the slow cooker and keep them warm.
   5. Turn the slow cooker to High and cook for 5–10 minutes, stirring occasionally, until the gravy thickens.
   6. In a small bowl, mix the cold water and cornstarch to make a slurry. Stir the slurry into the juices left in the slow cooker.
   7. Slice or shred the roast, and serve it with the cooked vegetables and gravy.

Your Key Ingredient:

NESCO Slow Cooker

Ingredients:

• 2 pints cherry or grape tomatoes
• 1 shallot, quartered
• 3 cloves garlic, smashed
• 1/2 cup extra-virgin olive oil, divided
• Kosher salt, to taste
• Pinch of crushed red pepper flakes
• 1 (8-oz.) block feta cheese
• 3 sprigs fresh thyme
• 10 oz. pasta (such as penne, rotini, or shells)
• Zest of 1 lemon (optional)
• Fresh basil leaves, for serving

Instructions:

1. 1. Set your NESCO slow cooker to the low setting.
   2. Place the cherry tomatoes, quartered shallot, and smashed garlic in the bottom of the slow cooker. Drizzle with 1/4 cup of olive oil and season with a pinch of kosher salt and crushed red pepper flakes. Stir to coat evenly.
   3. Place the block of feta cheese in the center of the tomato mixture. Drizzle the remaining olive oil over the feta. Lay the thyme sprigs over the top.
   4. Cover and cook on low for 3–4 hours or on high for 1.5–2 hours, until the tomatoes are soft and bursting and the feta is creamy.
   5. About 20 minutes before the slow cooker is done, cook the pasta according to package instructions in a pot of salted boiling water. Reserve about 1/2 cup of the pasta water before draining.
   6. Remove the thyme sprigs from the slow cooker. Use a spoon or spatula to mash the feta and tomatoes together, creating a creamy sauce. Add the cooked pasta to the slow cooker and stir to combine. If the sauce is too thick, stir in a splash of reserved pasta water until you reach the desired consistency.
   7. Stir in the lemon zest (if using) and garnish with fresh basil leaves. Serve warm and enjoy!

   This recipe pairs perfectly with a side salad or crusty bread. Using your NESCO Slow Cooker makes this dish effortless and bursting with flavor!

Your Key Ingredient:

NESCO Slow Cooker

Ingredients:

• 4 lbs. sweet potatoes, peeled and cut into 1-inch cubes
• ½ cup dark brown sugar
• ¼ cup unsalted butter, melted
• 1 tbs. vanilla extract
• 1 tbs. water
• 1 tsp. ground cinnamon
• 1 tsp. pumpkin pie spice
• Salt, to taste
• Marshmallows
• Pecans

Instructions:

1. Place the cubed sweet potatoes into the slow cooker. Add brown sugar, melted butter, vanilla extract, water, cinnamon, pumpkin pie spice, and a pinch of salt. Stir to combine.
2. Cover and cook on high for 3-4 hours or on low for 6-7 hours, until the sweet potatoes are tender.
3. Once tender, use a potato masher or fork to mash the sweet potatoes directly in the slow cooker until smooth. Adjust seasoning with additional salt or spices if needed.
4. In a small bowl, mix together the brown sugar, melted butter, and toasted pecans. Spread the topping evenly over the mashed sweet potatoes.
5. Add a thin layer of marshmallows.
6. Cover and cook on high for an additional 10 minutes, or until the topping is warmed through and slightly caramelized.
7. Turn off the slow cooker and let the casserole cool slightly before serving. Serve directly from the slow cooker to keep it warm.

Your Key Ingredient:

NESCO Slow Cooker

Ingredients:

• 2 small yellow onions, diced
• 4 ribs celery, diced
• ⅔ cup butter
• 1 ½ tsp. poultry seasoning (or ½ teaspoon ground sage)
• Black pepper, to taste
• Salt, to taste
• 12 cups dry bread cubes
• 2 to 4 cups chicken broth (see notes)
• 2 tbs. chopped fresh parsley (or 2 teaspoons dried parsley)
• 1 tbs. fresh herbs (any combination of sage, thyme, or rosemary, or 1 teaspoon dried herbs)

Instructions:

1. 1. Make sure your bread cubes are dry for optimal texture. You can dry them overnight or bake them in the oven at 300°F (150°C) for about 10-15 minutes, stirring occasionally, until they’re dry but not toasted.
   2. In a skillet over medium heat, melt the butter. Add the diced onions and celery and cook until they are softened, about 5-7 minutes. Stir in the poultry seasoning, black pepper, and salt, cooking for an additional 1-2 minutes to let the flavors blend. Remove from heat.
   3. In a large bowl, combine the dry bread cubes, cooked vegetables, fresh parsley, and any additional fresh herbs. Gradually add 2 cups of chicken broth, tossing the mixture gently to combine. The bread should be moist but not soggy—add more broth if needed.
   4. Lightly grease your NESCO 6 Quart Slow Cooker and pour in the stuffing mixture. Cover and cook on low for 3-4 hours or until the stuffing is heated through and reaches your desired consistency. If needed, add additional broth during cooking to keep the stuffing moist.
   5. Once done, fluff the stuffing with a fork and serve warm. Enjoy your delicious, homemade stuffing!

   Enjoy your Thanksgiving stuffing! This recipe makes about 8 servings, perfect for holiday gatherings.

Cozy up with this creamy Pumpkin Soup, made effortlessly in your Nesco Slow Cooker. Perfect for fall with customizable flavor options!

Your Key Ingredient:

NESCO Slow Cooker

Ingredients:

• 1 small pumpkin (2 lbs), scrubbed and cut into 2-inch chunks
• 1 small onion, roughly chopped
• 2 medium Russet potatoes, peeled and chopped
• 4 cups vegetable broth
• ½ cup heavy cream
• 1 tsp kosher salt
• ½ tsp pepper

Optional Add-ins (choose one):

• 1 tbsp chili powder (add cayenne/red pepper flakes for heat)
• 1 tbsp curry powder + ¼ cup brown sugar
• 1 tsp pumpkin pie spice + 2 tbsp maple syrup or honey
• 1 tsp orange/lemon zest + ¼ cup juice instead of cream + 1 tsp ground ginger
• 1-2 apples, peeled and chopped + 1 tsp cinnamon

Instructions:

1. Add pumpkin, onion, potatoes, broth, salt, and pepper to the Nesco slow cooker.
2. Cook on Low for 7-8 hours or High for 4 hours.
3. Blend the soup until smooth using an immersion blender.
4. Stir in the heavy cream and adjust seasonings. Serve warm!

Your Key Ingredient to Food Preservation:

NESCO Smart Canner

NESCO 6-Piece Canning Kit

NESCO 6 Qt. Slow Cooker

Ingredients:

• 5.5 lbs (2.5 kg) soft, sweet apples (core and chop into ¼” pieces, no need to peel)
• 1 cup (200 g) packed brown sugar
• ¾ cup (150 g) granulated sugar
• 1 tablespoon ground cinnamon
• ¼ teaspoon salt
• ⅛ teaspoon ground cloves
• 1 vanilla bean (or 1½ teaspoons vanilla extract)

Directions:

1. Prepare the apples:
   Core and chop apples into small ¼” pieces. No need to peel them.
2. Combine Dry Ingredients:
   In a medium bowl, mix together brown sugar, granulated sugar, cinnamon, salt, and cloves until well combined.
3. Add to Slow Cooker:
   Place chopped apples in the slow cooker. Pour the sugar mixture over the apples and stir to combine.
   Cover and cook on low for 10 hours.
4. Blend Apple Butter:
   After 10 hours, use an immersion blender to blend the apple mixture until smooth. If you don’t have an immersion blender, transfer the mixture in batches to a regular blender. Scrape the seeds from the vanilla bean into the apple mixture (or stir in vanilla extract).
5. Final Cook: Set the slow cooker to low heat and cook uncovered for an additional 2 hours, stirring occasionally.
6. Prepare the Smart Canner• Sterilize the Jars: Most smart canners have a sterilization setting. Follow your canner’s instructions to sterilize the jars before filling them, or use boiling water for 10 minutes in a separate pot.• Prepare the Canner: Add the recommended amount of water to the base of your smart canner according to the manufacturer’s instructions for water-bath canning.

   4. Fill the Jars
   Using a canning funnel, carefully pour the hot apple butter into sterilized jars, leaving about ¼ inch of headspace. Wipe the rims of the jars with a clean, damp cloth, and secure the lids.

   5. Process in the Smart Canner

   • Place the filled jars into the NESCO Smart Canner.
   • Place liner pot in canner.
   • Place canning rack in bottom of the liner pot.
   • In water bath setting the jars must be completely covered with water that’s at least 1-2 inches above the top of the jars.
   • Press WB/Steam button on the control panel.
   • Press the TIME (+) to set time for 10 minutes for pints and 15 minutes for quarts.
   • Make sure the Pressure Limiting Valve is set to Exhaust.
   • Press Start button (DO NOT press Pressure Cook)
   • Digital chase will begin to rotate, unit should begin to boil within 15-25 minutes. You will see a constant stream of steam coming from the Pressure Exhaust Valve when boil has been reached.
   • Press Start again when the constant stream of steam is seen, the timer will automatically start.
   • Once the timer goes off, allow the canner to naturally release pressure for 10 minutes, then carefully release any remaining pressure manually.

   6. Cool and Store
   When the canning cycle is complete, carefully remove the jars and allow them to cool on a towel. Check that the lids are properly sealed by pressing the center; if the lid doesn’t flex, it’s sealed.
   Store your jars of apple butter in a cool, dark place for up to a year. Once opened, refrigerate and use within a few weeks.

CAUTION: DO NOT hit start a 3rd time. This will result in the unit shutting down completely.

When WB function is complete: Let unit rest for 20-30 minutes before turning the lid to the open position. Carefully remove jars from the Canner. The lids will pop as they seal and cool down. Cover the jars with a towel and do not touch for 24-48 hours.

This Salmon Bagel Sandwich is made with slow-cooked salmon, and it’s combined with a seasoned cream cheese on a chewy bagel.

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Directions:

1. Add water and wine in slow cooker. Sprinkle salmon fillets with salt and pepper.
2. Cover and cook on high until salmon flakes easily with a fork. 1-2 hours.
3. Discard mixture in slow cooker and set salmon aside.
4. Combine softened cream cheese, chives, radishes, dill, lemon zest, and lemon juice in a small bowl.
5. Spread mixture on bottom halves of 4 split bagels. Divide arugula/spinach, 8 oz. flaked salmon, red onion, and cucumbers among bagel bottoms; cover with tops.
6. Enjoy!

This Slow Cooker Lemon Herb Turkey Breast is made with the flavor of lemon juice, lemon zest, chicken broth, Italian seasoning, and fresh rosemary – a delicious addition to your next gathering.

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Directions:

1. Add turkey broth to your slow cooker and add 4-6 thin slices of butter to the broth along with half of the lemon zest, Italian seasoning and garlic.
2. Place turkey breast on top of the butter slices in the slow cooker.
3. Evenly sprinkle the remaining lemon zest, Italian seasoning, garlic, and butter slices over the turkey breast.
4. Add 2 sprigs of rosemary to your slow cooker, cover, and cook on high for 4 hours or low for 6 hours.
5. Once cooked, remove the turkey breast from the slow cooker and slice.
6. Serve with gravy and lemon slices.
7. Enjoy!

Looking for an easy Saint Patrick’s Day dinner recipe? We got you! Check out these delicious slow cooker stuffed cabbage roll recipe. These stuffed cabbage rolls are hearty and filling and always a hit!

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Directions:

1. Place the head of cabbage in the microwave for 14 minutes. Once the cabbage is cool enough to handle, peel off the leaves.
2. In a large bowl, combine the beef, pork, beaten egg, milk, onion, rice, salt, and pepper; mix well.
3. Place 1/4 cup of meat mixture onto a cabbage leaf. Roll up the cabbage burrito-style and put it into the slow cooker seam side down. Repeat with the remaining leaves and meat mixture.
4. In a small bowl, combine the tomato sauce, brown sugar, and Worcestershire sauce.
5. Pour the sauce over the cabbage rolls. Add bacon on top. Cook on low for 7-8 hours or on high for 4-5 hours, until the meat is cooked through. The filling should reach 160 degrees F.
6. Enjoy!

Slow Cooker Chili is one of our all time most popular recipes, come fall and winter thousands of people make it every day! The Chili is incredibly flavorful, it’s packed with protein and perfectly hearty, plus it’s a dinner everyone can agree on.

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Directions:

1. In our 12 inch NESCO Electric Skillet, cook beef and onion at 325 degrees for 8-10 minutes or until beef is brown; drain.
2. In your slow cooker, mix beef mixture and remaining ingredients.
3. Cover and cook on high for 4 hours.
4. Serve the soup hot with bread or crackers for dipping!

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Directions:

1. Mince garlic, dice onion, slice celery, and peel and slice carrots.
2. Add olive oil, garlic, onion, celery, and carrots to slow cooker.
3. Give the beans a quick rinse and add them to the slow cooker, along with bay leaf, rosemary, thyme, paprika, and some cracked pepper.
4. Add 6 cups of water to the slow cooker and cook on high for 4 hours.
5. After 4 hours, stir the soup and begin to mash the beans against the side of the slow cooker to thicken up the soup. Once the soup is thickened, start adding salt to taste.
6. Serve the soup hot with bread or crackers for dipping!

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Directions:

1. Prepare gravy according to manufac. or family recipe and warm in NESCO slow cooker on high.
2. Score and cut each beef pack into 24 individual sections and form into 2 inch round balls.
3. Flatten balls into patties and place on grill or griddle at 325°, sprinkle seasoning on topside.
4. Sear burger, then flip and sear other side. Allow patty to cook for an additional minute.
5. Remove patties from griddle or grill and place into gravy flat. Stack burgers in layers.
6. All burgers should be submerged in gravy, add additional gravy if needed.
7. Cook burger patties in slow cooker on high for 2 hours, occasionally stirring the gravy gently, without disrupting the patties.
8. After 2 hours on high, turn the slow cooker to low and cook for another hour.
9. After cooking on low for an hour, turn the slow cooker to warm or off.
10. Enjoy burgers now or cool and prepare the 8 qt. cook pot for refrigeration.

Tip for preparing the perfect holiday slider:

1. Butter both sides of bun.
2. Add your burger patty.
3. Drop a little onion on the patty.
4. Add a dab of ketchup and enjoy!

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Directions:

1. Place all ingredients into your slow cooker.
2. Turn slow cooker on low for at least an hour.
3. Ready to serve!

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Directions:

1. Heat butter over medium heat until melted. Stir in the poultry seasoning, black pepper and salt to taste.
2. Add chopped celery and diced onions and cook until softened. Cool Completely.
3. Place bread cubes in a large bowl. Add celery and onion mixture, parsley and herbs if using.
4. Add chicken broth a little at a time just to moisten. Gently stir. Stir in eggs.
5. Cover & refrigerate overnight if making ahead of time.
6. Place stuffing in your slow cooker and turn onto high for 30 minutes.
7. Reduce temperature to low and cook an additional 3-4 hours or until cooked through.
8. Enjoy!

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Directions:

1. Add peanut butter chips, peanut butter, vanilla, and salt into slow cooker.
2. Cover and cook on high for 30 minutes.
3. After 30 minutes, stir to mix ingredients, place lid back on slow cooker and continue to cook.
4. Check every 15 minutes after the initial 30, open slow cooker and stir ingredients to make sure sides and bottom do not burn. Make sure everything is fully melted and mixed well together. This process should take up to a total of 40-90 minutes.
5. Once all ingredients have fully melted and mixed together, use a spatula to smooth out into a flat surface, turn off slow cooker and allow to cool and harden.
6. If you would like to add toppings, make sure they are added once the mixture starts to thicken a bit. (so they don’t sink) but before the fudge has fully set so toppings will stick.
7. Once fudge has fully set, lay on a flat surface and use a sharp knife to cut into squares for serving.

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Directions:

1. Place milk, applesauce, steel-cut oats, dried cherries, brown sugar, vanilla, and cinnamon into your slow cooker and stir.
2. Cook on low for 8 hours overnight.
3. Enjoy!

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Directions:

1. Use mixer to beat cake mix, 1 1/2 cups pumpkin, water, oil, eggs and pumpkin spice pie.
2. Pour batter into your slow cooker and cover.
3. Cook on high 2 hours.
4. Uncover and let cool for 10 minutes.
5. Remove and place on serving plate and let cool completely.
6. To make frosting, beat cream cheese, butter, vanilla, cinnamon and mix until smooth. Stir in remaining leftover pumpkin. Gradually mix in powdered sugar until smooth and spread onto cooled cake.
7. Sprinkle with pecans and enjoy!

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Directions:

1. Pour in half the jarred spaghetti sauce into the slow cooker and spread it around evenly.
2. Layer the frozen meatballs in a single layer on top of the spaghetti sauce.
3. Pour the rest of the jarred spaghetti sauce over the meatballs.
4. Pour in 4 cups of water.
5. Sprinkle in minced garlic and Italian seasoning. No need to mix together.
6. Finally, layer the spaghetti noodles on top and evenly drizzle the spaghetti noodles with olive oil to lightly coat. Make sure each noodle is coated in sauce.
7. Cover and cook on low for about 2.5 hours or until noodles are soft and meatballs are heated through.