Slow Cooker Artichoke Crab Dip

It’s the perfect time to enjoy a restaurant-style crab drip with creamy artichokes. This creamy, slow cooker carb dip recipe is perfect to enjoy with your favorite bread. Follow the recipe and prepare your dip now!

Ingredients

• Crabmeat (flake-style), 1 cup
• Lemon juice, 4 tsp
• Parmesan cheese (grated), ½ cup
• Artichoke hearts (drained, chopped), 1 can
• 4 medium-sized green onions, sliced
• Cream cheese (cubed), 1 package
• 1 red bell pepper, slice into wedges
• Cocktail rye bread or French baguette bread slices

Preparation

1. Prepare slow cooker with non-greasycooking spray. Add all ingredients to the slow cooker except for the bread of your choice.
2. Cover and set to cook at low heat for 1 hour. Check for doneness and cook for another 15 minutes if required. Stir to incorporate the cheese well.
3. Use a rubber spatula to scrape down sides. Remove and transfer to a serving bowl with bread slices on the side.
4. Spread can be reused after warming it in the slow cooker for up to 3 years.
5. Enjoy your game and the food!

Slow Cooker Teriyaki Wings

With pure Asian flavors, adopted from ginger, soy sauce and pineapple juice, this particular slow cooker recipe is surely going to be a super hit while you are enjoying your Masters Weekend. Follow the recipe and enjoy the delicious, flavorful wings!

Ingredients

• Chicken wings, 4 lbs
• Vegetable oil, ¼ cup
• Pineapple juice, ¼ cup
• Water, ¾ cup
• Soy sauce, 1 cup
• Ground ginger, 1 tsp
• Garlic powder, 1 tsp
• Brown sugar, 1 tsp
• Granulated sugar, ¾ cup

Preparation

1. Combine all ingredients except chicken wings in a large mixing bowl. Whisk until well incorporated. Stir in chicken. Toss gently until well coated.
2. Set to refrigerate for at least 2 hours.
3. To cook, remove chicken from marinade and place it in a 6 quart slow cooker. Add 1 cup marinade and coat. Discard the rest.
4. Cover and set to cook on high heat setting for 4-5 hours or until thoroughly cooked.
5. Transfer to a serving platter and enjoy the delicious, saucy chicken wings!

Slow Cooker Barbeque Meatballs With Cranberry

Tart orange-cranberry and zesty sauces with barbeque flavors are prepared for the homemade meatballs. Prepare using a slow cooker for the delicious meatballs with unique cranberry, zesty flavors. Pep up your Masters Weekend with this amazing recipe.

Ingredients

Meatballs

• Lean ground beef, 1 lb
• Ground pork, ½ lb
• Plain breadcrumbs, ¼ cup
• 1 medium-sized onion, chopped
• Ground mustard, ½ tsp
• Black pepper, 1/8 tsp
• Seasoned salt, ½ tsp
• 1 egg

Sauce

• Barbeque sauce, 1 cup
• Cranberry-orange sauce, ½ cup
• Ground mustard, ½ tsp
• Salt, ½ tsp
• Ground ginger, ½ tsp
• Fresh parsley (chopped), 2 tbsp

Preparation

1. Set the oven to preheat at 375 degrees. Prepare a baking pan with cooking spray and set aside.
2. In a large bowl, combine all the ingredients for meatball and use your hands to mix well. Shape into small balls and place on the baking pan. Set to bake for 20 minutes until cooked and no longer pink.
3. Combine all the ingredients for the meatball sauce and whisk until blended. Add to a 2 ½ quart slow cooker along with meatballs.
4. Cover and cook for 2-3 hours on low heat setting. Continue cooking until thoroughly heated. Stir in chopped parsley.
5. Transfer to a serving platter and serve with toothpicks and cocktail forks. Serve immediately and enjoy!

Slow Cooker Spiced Carrot Soup

Ingredients

• 1 medium-sized onion, finely sliced
• 2 cloves of garlic, sliced
• Carrots (peeled, trimmed), 1 ½ lbscut into small pieces
• Vegetable broth, 1 can
• Brown sugar, 2 tbsp
• Ground ginger, 1 ½ tsp
• Salt, ¼ tsp
• Heavy cream, 2 tbsp
• Cashews (chopped), for garnish
• Fresh cilantro (chopped), to garnish

Preparation

1. Scatter garlic and onion in a slow cooker bowl. Cover with carrots and fill it in with broth and 2 cups of water.
2. Cover and cook at high heat setting for 6 hours. Wait until all the vegetables are tender.
3. Uncover and stir in ginger, brown sugar, salt, and heavy cream. If you want to thicken the soup, stir in 3 tbsp of instant potato granules (if required). Stir well and transfer to blender or food processor.
4. Be careful while handling this as the ingredients will be hot. Process until puree. Immediately transfer to bowls and garnish with both cilantro and cashews. Enjoy!

Slow Cooker Brownies

Ingredients

• Unsalted butter, 1 ½ sticks and more for greasing
• Cocoa powder (unsweetened), 2/3 cup
• Sugar, 1 ½ cups
• All-purpose flour, 1/3 cup
• 3 large-sized eggs, beaten
• Pure vanilla extract, 1 tsp
• Kosher salt, ½ tsp
• Chocolate chunks (semisweet), ½ cup
• Vanilla ice cream, for serving

Preparation

1. Prepare a 6 quart slow cooker with foil and generously use butter to grease the foil.
2. In a large mixing bowl, whisk together sugar, melted butter, flour, cocoa powder, salt, eggs, and vanilla. Whisk until blended.
3. Fold in chocolate and continue to blend. Transfer the batter into the slow cooker and smooth out the top. Cover and cook on low heat setting for 3 hours.Check for the doneness and see if the sides have set. The cake will be gooey from the center.
4. Transfer to a serving platter and cut into rectangles to serve as brownies (if you like).
5. Top with vanilla ice cream and serve!

Giant Slow Cooker Cookie

Ingredients

• Unsalted butter, 1 cup
• 2 medium eggs
• Granulated sugar, ½ cup
• Brown sugar, ½ cup
• Vanilla extract, 1 tbsp
• Flour, 2 cups
• Baking soda, ½ tsp
• Salt, ¼ tsp
• Walnuts (coarsely chopped), 1 cup
• Semi-sweet chocolate chips, 1 cup

Preparation

1. Grease slow cooker with cooking spray or oil. Place wax paper at the bottom of the slow cooker and grease it too.
2. In a mixing bowl, beat eggs, butter, vanilla, and sugar together. Continue to beat until fluffy and light.
3. In another bowl, mix the dry ingredients including baking soda, flour, and salt. Add this mixture into the wet mixture and continue to mix until well blended. Fold in walnuts and chocolate chips.
4. Transfer the dough into the slow cooker and smooth the top. Cover and set to cook for 4 hours in low heat setting. Check with the toothpick and see if the cookie is ready.
5. Cook for another 30 minutes without the lid on. Turn the heat off and let set for 30 minutes. Cut into slices and serve with your favorite ice cream and enjoy!