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.

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Directions:

1. Place chicken into slow cooker. Sprinkle Italian seasoning over chicken. Next, add cream of chicken soup and cut the cream cheese into cubes and place into slow cooker.
2. Cook on high for 3-4 hours or low for 5-6 hours. Shred chicken and salt and pepper to taste.
3. Serve over cooked noodles. Add fresh parsley on top if desired.

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Directions:

1. Combine all ingredients except chicken breasts into your slow cooker. Mix thoroughly and break up any clumps.
2. Add chicken breasts, pushing them to the bottom of the slow cooker.
3. Cook on low for 6-8 hours, or on high for 5 hours.
4. Before serving, use two forks to shred chicken.
5. Serve with sprinkled cheese or dehydrated parsley, if desired. You can also serve in large, hollowed-out rolls as bread bowls.

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Directions:

1. Spray slow cooker generously with cooking spray
2. Rub salmon with olive oil and season with salt, pepper, garlic and dill.
3. Place salmon into slow cooker. Top with lemon slices.
4. Cook on HIGH for 1-2 hours or on LOW for 2-4 hours.
5. Ready to serve!

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Directions:

1. Add chicken thighs to slow cooker. Sprinkle in the ranch seasoning mix. Place cubed cream cheese on top of chicken.
2. Cover and cook on LOW for 7 hours without opening lid during cooking time.
3. Shred chicken. Stir the cooked cream cheese into the shredded chicken and also stir in the bacon. Spread out into an even layer. Sprinkle over the cheese. Cover for an additional 10 minutes to allow the cheese to melt.
4. Serve over rice, baked potato or on sandwich rolls.

One of our favorite dip recipes is Buffalo Chicken Dip in a slow cooker. The creamy, cheesy, dip has the perfect amount of spice and is perfect for scooping up on a crisp tortilla chip.

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Directions:

1. Place cooked chicken, cream cheese, buffalo sauce, ranch dressing, and 1 cup of shredded cheddar cheese into your slow cooker and stir together.
2. Place cover on and set to HIGH heat for 1-2 hours. Make sure to stir every 20-30 minutes.
3. The dip will be ready to serve when the cheese is fully melted and you no longer see chunks of cream cheese.
4. Sprinkle the remaining shredded cheddar cheese on top and place the cover back on. Cook until that cheese on top is melted.
5. Serve with tortilla chips, crackers, or veggies!

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Directions:

1. In your slow cooker add the cubed cream cheese.
2. Add melted butter, garlic, milk, beer and half of the bacon crumbles. (keep the remaining bacon for garnish)
3. Add 1 cup of the sharp shredded cheddar cheese on top. Do not stir.
4. Cook on high for 1 hour, stir until the cubed cream cheese and sharp shredded cheese have melted. Stir in the remaining shredded cheese.
5. Reduce heat and cook on low for an additional 2 hours.
6. Sprinkle the top of the dip with cooked crumbled bacon and sliced green onions for garnish.
7. Serve with pretzels, soft pretzels, tortilla chips, or baguettes.

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Directions:

1. In a large bowl, combine the 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon.
2. Stir in milk, egg, and canola oil until combined . The batter will start to get thicker.
3. Lightly grease your slow cooker and spread batter in the bottom.
4. Thaw and drain berries if you are using frozen.
5. In another large bowl, stir together berries, sugar and flour. Spread over batter in slow cooker.
6. Cover and cook on high for 2-3 hours
7. Serve warm with a scoop of ice cream

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

• (1) 12 oz. salsa verde
• 8 oz. cream cheese
• 1 cup monterey jack cheese (cheddar jack or pepper jack is fine too)
•  salt + pepper to taste
• 4-5 garlic cloves

Directions:

1. Place cream cheese, salsa verde, garlic, and cheddar jack cheese into the slow cooker.
2. Cook on low setting for 2.5 hours. Make sure to stir every 30-45 minutes.
3. Use a whisk to help remove any lumps.
4. Serve warm with tortilla chips, pretzels, pita chips, or on top of nachos or tacos.

Nacho Toppings:

• Ground Beef
• Tomatoes
• Black Olives
• Black Beans
• Onions
• Jalapeños
• Sour Cream
• Shredded Cheese
• Guacamole
• Queso