I've made quite a few recipes from this cook book and they are all fantastic. I will tell you that this is not a "dump it and cook it" slow cooker book. Every recipe requires effort, some recipes more than others. There are many "easy prep" recipes that require less than 10 minutes of prep. If you don't mind a little work beforehand, this is a great slow cooker book.
Now for my favorite recipe from the book: Creamy Tomato Soup (page 26)
2 tablespoons of unsalted butter
3 (14.5 ounce) cans of diced tomatoes, drained, juice reserved (you'll use it later)
1 onion, minced
1 tablespoon brown sugar
1 tablespoon tomato paste
salt and pepper
2 tablespoons of all-purpose flour
3 cups low-sodium chicken broth
2 bay leaves
1/2 cup heavy cream
2 teaspoons dry sherry
Pinch of cayenne pepper (more if you like it SPICY!)
How to make it:
Melt butter in a 12-inch skillet over medium-high heat. Add the drained tomatoes, onion, brown sugar, tomato paste and 1/2 teaspoon of salt. Cook until the tomatoes are dry and lightly browned, about 10 minutes.
Stir in flour and cook for one minute. Add one cup of broth, mix it it and then transfer to slow cooker. Stir remaining 2 cups of broth along with reserved tomato juice (from drained tomatoes), and the 2 bay leaves into the slow cooker.
Cover and cook on low, 4-6 hours.
Once done, discard bay leaves. Puree the soup in a blender until smooth. Stir in cream, sherry, and cayenne pepper. (Warning: A little bit of cayenne goes a long way! So be careful. We like it with a little kick so we put a little more cayenne) Season with salt and pepper if needed.
We always make grilled cheese sandwiches with ours. Yummy, yummy!
Seriously, this is the best recipe. It is so good. So good. Yummy! Make it right now. You'll thank me.