Don't be surprised if this thread gets moved to the cooking board!
I don't take my slow cooker on vacation, but I do have some slow cooker recipes that are pretty much "throw it all in there and walk away." I think some people on vacation get the prepared veggies, where the store has peeled and/or chopped them, and have the butcher cut the meat as well. We eat a lot in the condo on vacation, but we also eat a lot more prepared food than we do at home, frozen lasagna and the like, which is more expensive than cooking from scratch, but less money (and often less hassle) than eating out.
Corned Beef in Beer
Just what it says! Rinse a slab of corned beef, plonk it in a casserole, open the packet of spices and sprinkle over, add any extra herbs or spices that you like, pour a can of beer over it, and cook.
Cranberry Pork Roast
1 boneless rolled pork loin roast (2 1/2 to 3 lbs)
1 can (16 oz) jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice
1 tsp dry mustard
1/4 tsp ground cloves
2 Tbs cornstarch
2 Tbs cold water
Salt to taste
Serve over noodles or mashed potatoes
Place pork roast in slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low for 6-8 hours or until meat is tender
Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary, and pour into a saucepan. Bring to a boil over medium-high heat. Combine the cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork.
4-6 servings
You don't
have to make the gravy -- you can just have the meat with the juices, and buttered noodles as a side. I always make the gravy, but if hubby or the kids make it when I'm gone or sick, they don't.
Four Can Chili
1 (16-oz) can tomatoes, undrained, cup up
1 (15-oz) can chili without beans
1 (15.5-oz) can pinto beans, drained
1 (15.5 oz) can dark or light red kidney beans, drained
1/4 cup prepared barbecue sauce
1/2 tsp chili powder
TOPPINGS
4 oz (1 cup) shredded cheddar cheese)
1/2 cup chopped onion
1/4 cup dairy sour cream
In slow cooker, combine all chili ingredients; mix well. Cook on high setting for 2 to 4 hours to allow flavors to blend. Or, cook 1 hour on high setting; reduce heat to low setting and cook 8 to 9 hours. Serve with toppings.
4 (1 1/2 cup) servings
I can double that in my crock pot without a problem. I think. Haven't made it in years.
We don't care enough about chopped onion on our chili to bother (or just get it out of the freezer, since I freeze extra chopped onion enough we usually have some), and you can get the cheese already shredded if so inclined.