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

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

• 1 lb. 80% lean ground beef
• 1 large egg, beaten
• 1/4 cup breadcrumbs
• 1/4 cup finely chopped onion
• 2 tsp. minced garlic
• 1/4 tsp. black pepper
• 1/4 tsp. salt
• 18 ounce jar grape jelly
• 13 ounce Honey BBQ sauce
• Optional: Buy instead of making meatballs: 32 ounce bag frozen cooked meatballs (About 55)

Directions:

1. Preheat your NESCO Electric Skillet or Oven to 400 degrees°F.
2. In a large bowl, combine the meat, egg, breadcrumbs, onion, garlic, salt, and pepper.
3. Use a medium cookie scoop or your hands to form 1 1/2 inch balls and place in skillet. Cook until no longer pink in middle.
4. In the slow cooker, combine the grape jelly and honey BBQ sauce.
   Stir until well combined.
5. Add meatballs. Stir so all meatballs are coated with sauce.
6. Cook on high for 3 hours or on low for 5 hours, occasionally stirring.
7. Serve warm. Sprinkle with thinly sliced green onions, if desired.

(Optional: thinly sliced green onions for garnish)

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

• 4 lbs of uncooked chicken breasts
• 32 oz. salsa of choice
• 2 packets taco seasoning mix
• 2 packets ranch dressing mix
• 1/4 cup butter

Directions:

1. Place all items in NESCO slow cooker.
2. Cover and cook on low for approximately 5-7 hours.
   (Cook time will depend on thickness of chicken breasts.)
3. Shred chicken in slow cooker and serve.

• Tastes great in taco shells, burritos, over chips or over rice. 

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

• 16 ounce elbow macaroni
• 1 1/2 cups half & half
• 4 tablespoons salted butter
• 12 ounce evaporated milk
• 3 cups shredded cheddar cheese
• 3/4 pound block white American cheese or Monterey jack cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions:

1. Cook elbow macaroni pasta according to the package directions.
2. Place cooked macaroni into the slow cooker.
3. Add butter and stir until melted/coated.
4. Pour in half & half, evaporated milk, 2 cups shredded cheddar cheese,  cubed American Cheese or Monterey Jack, and salt and pepper. Stir until all ingredients are mixed.
5. cover and cook on low for 2 hours. (stir occasionally as it cooks.)
6. During the last 20 minutes of cooking, top with the remaining cup of shredded cheddar cheese.
7. Once done, turn the slow cooker to warm until you are ready to serve.

This recipe produces the most flavorful gryos, and can be made in a slow cooker. Topped with fresh vegetables, and a homemade tzatziki sauce, this tasty dish couldn’t be easier to make from home!

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

1/2 pound cooked gyro meat (homemade or deli bought)
1/2 teaspoon oil
2 slices pita bread
2 tablespoons feta cheese
2 tomatos (sliced)
1/3 cup lettuce (chopped)
1/4 red onion (sliced)
Tzatziki Sauce

Homemade Tzatziki Sauce:

1 cucumber
1-2 tablespoons fresh lemon juice
1 1/2 cups Greek yogurt
2 tablespoons olive oil
1 clove garlic (minced)
1 tablespoon dill (chopped)
salt & pepper to taste

Directions:

1. Toast pitas in a toaster or place in the oven until heated.
2. Prep toppings and prepare tzatziki sauce.
3. Cut the gyro meat into thin strands and place into slow cooker.
4. Add meat to pita bread and top with desired toppings.

No matter who you’re rooting for, our Supreme Pizza Dip is sure to be a hit at your next gameday party. Loaded with cheese, red sauce, and all your other favorite pizza toppings, this dip is the perfect appetizer for Sunday kick-off. Let your NESCO Slow Cooker simmer ingredients together while you keep your eye on the ball. At NESCO, we’re here to help you celebrate every touchdown.

Scoop up this

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

16 oz softened cream cheese
5 cups shredded cheese, Italian blend
4 teaspoons of Italian herb seasoning
1 teaspoon garlic powder
1 ½ cup pizza sauce
Pepperoni slices
2/3 cup of cooked sausage
6-8 tablespoons of chopped bell pepper
6-8 tablespoons of sliced black olives
1 large onion chopped (optional)

Instructions:

1. In a medium bowl, mix the cream cheese with 2 cups of shredded cheese, Italian seasoning, and garlic powder, combine well.
2. Spread cheese mixture evenly over the bottom of NESCO® Slow Cooker. Then spread the pizza sauce over the cheese mixture. Sprinkle the remaining cheese evenly over the pizza sauce to cover it. Spread the pepperoni, crumbled sausage, bell pepper, and black olives over the entire surface of the dip.
3. Cover top of the slow cooker with paper towel to catch condensation and cover tightly with the lid. Slow cook the dip for 1-2 hours on high, or 2-3 hours on low until all the layers are warm and soft and the cheese has melted. Keep on warm and serve with crackers, pita chips, and veggies.

When the leaves start falling, there’s nothing better than warming up with a bowl of hot soup. Our Corn Chowder recipe is no exception. Rich, creamy, and loaded with your choice of toppings (bacon anyone?), you can count on this recipe to get you through the winter months. While you take the kids to soccer practice, your NESCO Slow Cooker gets the job done fast. We recommend serving with a side of fresh bread.

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

4 cups vegetable broth
2 cups corn fresh off the cob
3 large potatoes peeled and cubed
2 large carrots peeled and diced
1 sweet onion diced
1 tsp salt
1/2 tsp dried thyme
1 cup sour cream
8 slices bacon
4 small zucchini halved and sliced
3 tomatoes diced
1/2 cup fresh basil thinly sliced

Instructions:

1. Set your NESCO® Slow Cooker on low and add the vegetable stock, corn, potatoes, carrot, onion, salt, and thyme. Cook on low setting for 6-8 hours or high for 3-4 hours. Once cooked, add in sour cream and blend the soup with an immersion blender.
2. Then, heat a large non-stick skillet over medium heat. Chop the bacon and cook until crispy. Drain bacon on paper towels.
3. Pour off bacon fat save one tablespoon. Bring the pan to medium heat and add the zucchini to the one tablespoon of bacon fat. Cook, stirring occasionally for 7-8 minutes until beginning to soften. Stir the zucchini into the soup in the slow cooker.
4. Serve the soup topped with fresh chopped tomato, basil, and bacon.

We have yet to find someone who isn’t a fan of our Italian Beef Sliders. Piled high with tender roast, melty cheese, and crunchy pepperoncini, people usually fill their plates with more than just one of these delicious mini sandwiches. Your NESCO 6 Qt. Slow Cooker makes this recipe easy: simply add ingredients, choose your heat settings, and set it until you’re ready to assemble and enjoy.

Your Key Ingredient:

NESCO 6 Qt. Slow Cooker

Grocery Ingredients:

4 lb boneless beef chuck pot roast
2 tsp salt
1 tsp pepper
1 tsp garlic powder
2 tsp Italian seasoning
1, 15 oz can tomato sauce
2 green bell peppers, sliced
2 yellow onions, sliced
1, 12 oz jar sliced pepperoncini
10 sandwich rolls, split and toasted

Instructions:

1. Spray the crock of a NESCO® 6 Qt. Slow Cooker with cooking spray.
2. Drain the pepperoncini, reserving three tablespoons of the liquid.
3. Combine the salt, pepper, garlic powder, and Italian seasoning in small bowl.
4. Trim the fat from the roast and season each side with roughly one-third of the seasonings and place in Slow Cooker.
5. Pour the tomato sauce over the roast.
6. Top with the green bell peppers, onions, and pepperoncini.
7. Sprinkle the remaining third of the seasonings on top as well as the reserved pepperoncini liquid.
8. Place the lid on the slow cooker and cook on low for 10 to 12 hours or on high for 5 to 6 hours.
9. Use two forks to shred the meat and serve on toasted sandwich rolls.

Our Slow Cooker Pulled Pork is guaranteed to get everyone around the table for dinner tonight. Save time with your NESCO Slow Cooker by making this classic meal ahead of time. We rely on a blend of savory seasonings and tangy barbecue to achieve that perfect summertime flavor. Serve on a toasted bun with a side of chips or coleslaw.

Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Bone-in Boston butt (6-8lbs)

Dry Rub

2 cups brown sugar
½ cups salt
1/4 cup dark chili powder
2 Tbsp black pepper
2 Tbsp smoked paprika
½ – 1 Tbsp of blended pepper powered for desired heat

Instructions:

1. Combine all dry ingredients into a large bowl and set aside.
2. Score the fat cap of the pork.
3. Apply a liberal amount of dry rub to the pork butt and rub in.
4. Cover the pork butt and let the dry rub set for a couple of hours to overnight.
5. Place the pork butt into the NESCO® Slow Cooker add 1 cup of water.
6. Cover and set high for 5-6 hours or low for 10-12 hours.
7. Shred pork with two forks and mix in the juices.

Get the vanilla ice cream ready. Stuffed with caramelized peaches tucked in a light, spongy crust, our Slow Cooked Peach Cobbler is melt-in-your-mouth delicious. This classic recipe is easy and simple in your NESCO Slow Cooker. Skip the oven and use your Slow Cooker to achieve an irresistible balance of sweet and tart in every spoonful. Farmer’s market peaches work perfectly.

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Peach Filling

3 lbs fresh or frozen peaches, sliced
3/4 cup Apple Butter
4 Tbsp vanilla extract
1/4 cup granulated sugar
1/4 tsp salt

Crust

1 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
3/4 cup granulated sugar
1 Tbsp baking powder
1 tsp salt
1 1/4 cup whole milk
1/2 cup melted unsalted butter

Instructions:

1. Place the peaches, apple butter, vanilla, sugar, and salt in NESCO® Slow Cooker. Stir to coat, then spread evenly.
2. For the crust: In a large bowl, mix the flour, cornmeal, sugar, baking powder, and salt. Mix in the milk. Then mix in the melted butter on a low setting until smooth. Pour the batter over the peaches making sure it coats the entire surface.
3. Place a long piece of paper towel on the Slow Cooker and cover with the lid to absorb condensation and allow crust to crisp. Pull the paper towel tight so it doesn’t sag. Cook on high for 4 to 6 hours or on low for 7 to 8 hours.
4. Once the middle of the top has puffed up and is golden around the edges, the cobbler is ready. Check the center with a toothpick to be sure it’s cooked through.
5. Spoon the cobbler into bowls and top with fresh whipped cream or vanilla ice cream.

Look no further for the perfect holiday side dish. Our Swiss Chicken Casserole might just become your next family tradition with its irresistibly creamy sauce and crunchy toppings. Your NESCO Slow Cooker is the Key Ingredient to saving you time on this flavorful dish. Simply add ingredients, choose heat settings, and serve up comfort in just a few hours. Tip: use fresh green beans instead of canned. 

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

6 chicken breasts, boneless, skinless
6 slices Swiss cheese
10 oz can cream of mushroom soup
1/4 cup milk
2 cups stuffing mix
1/2 cup butter or margarine

Instructions:

1. Lightly grease your NESCO® Slow Cooker with shortening or cooking oil.
2. Place chicken on bottom of pot. Top with cheese.
3. Combine soup and milk and spoon over cheese.
4. Add stuffing mix and top with melted butter or margarine.
5. Cover and cook on LOW 8 to 10 hours.

Beef Stew

Your Key Ingredient:

NESCO Roaster Oven or NESCO Slow Cooker

Grocery Ingredients:

2 lbs beef stew meat or rump roast, cut into 1″ cubes
7 to 9 small onions, peeled [or 2 large onions, quartered]
4 potatoes, peeled and cut in 1″ pieces
3 stalks celery, cut in 1″ pieces
4 carrots, cut in 1″ pieces
4 oz mushrooms, sliced, drained
16 oz whole tomatoes
1/2 cup beef broth, red wine or water
1 Tbsp sugar
1 tsp Worchestershire® Sauce
1 tsp salt
1/2 tsp basil
1/4 tsp pepper
1/4 cup flour
1/2 cup water

Instructions:

1. Place all ingredients except flour and 1/2 cup water in NESCO® Roaster Oven. Blend well.
2. Cover and cook at 225º F for 7 to 9 hours. Just before serving, blend flour into water. Add to stew and stir well.
3. Increase temperature to 350º F. Cook 15 to 20 minutes or until thickened. Serves 6 to 8.

Note: time and temperature will vary if using a Slow Cooker.

Nourish the body and soul with our Country Chicken Soup. Made with wholesome, natural ingredients like celery, carrots, and thyme, this recipe is pure comfort food. Both the NESCO Roaster Oven or NESCO Slow Cooker simmer broth to perfection. Cold weather calls for a second serving.

Your Key Ingredient:

NESCO Roaster Oven OR NESCO Slow Cooker

Grocery Ingredients:

3 lb whole broiler/fryer chicken
2 onions, chopped
3 stalks celery, sliced
3 carrots, sliced
1 Tbsp dry parsley flakes
1 tsp basil
1 bay leaf
1/2 tsp thyme
1 ½ tsp salt
1/2 tsp pepper
7 cups water
1/2 cup instant rice
3 cups frozen mixed vegetables

Instructions:

1. Place all ingredients, except rice and frozen vegetables, in NESCO® Roaster Oven. Cover and cook at 225ºF for 7 to 8 hours.
2. Remove chicken and allow to cool slightly. Remove skin and bone; return meat to soup. Stir in rice and vegetables.
3. Add 2 cups water, or as need for desired consistency. Cover and continue cooking at 225ºF for 30 minutes to 1 hour, or until vegetables and rice are done. Soup freezes well. Serves 8.

Cook time and temperature will vary if using a NESCO® Slow Cooker.