10 Slow Cooker Dinners With Zero Cleanup (The Liner Trick Nobody Told Seniors)

Get all 376 of my recipes https://grandmaedithcooks.com/ (one payment of $17.99, digital downloads, 7-day money-back guarantee) Ten slow cooker suppers with zero cleanup, plus the liner trick most people get wrong. Open the liner all the way, press it flat against the crock, fold it over the rim, and let the lid hold it. When supper's done, let it cool before you lift it, and the crock rinses clean. Written for seniors cooking for one or two, with the price per plate for every supper. For hundreds more suppers written for one or two people, Grandma Edith's cookbook is at grandmaedithcooks.com. $17.99, one time, no subscription, 7-day money-back guarantee. The ten suppers • 10. Pineapple teriyaki chicken: 1 1/2 lb boneless thighs, 1 can pineapple chunks in juice, half a bottle of teriyaki sauce. Low 4–5 hours, to 165°F. • 9. Smothered cube steak: 1 lb cube steak, 1 packet brown gravy mix, 1 can cream of mushroom soup plus 1/2 cup water, 1 sliced onion. Low 6–7 hours. • 8. Chicken cacciatore: 4 bone-in thighs (skin off), 1 can crushed tomatoes, 1 bell pepper in strips, Italian seasoning. No extra water. Low 5–6 hours, to 165°F. • 7. Chicken and wild rice soup: 1 lb boneless chicken, 1/2 cup real wild rice (rinsed), 1 carton chicken broth, frozen mixed vegetables. Low 6–7 hours. Shred the chicken and stir in 1 cup milk for the last 15 minutes. • 6. Beef stroganoff: 1 lb stew meat, 8 oz sliced mushrooms, 1 packet onion soup mix plus 1 cup water. Low 7–8 hours. Heat off, temper the sour cream with a cup of the hot liquid, then stir it in. Serve over egg noodles. • 5. Porcupine meatballs: 1 lb ground beef, 1/2 cup raw long-grain rice, 1 egg, onion powder. Two cans tomato sauce plus 1/2 can water. Low 6–7 hours. • 4. Stuffed baked potatoes: 6 russets, scrubbed, poked, oiled and wrapped in foil, no water. Low 7–8 hours or high 4. Top with frozen broccoli and cheddar. Save two for #1. • 3. Pork loin with apples and onions: 2 lb pork loin, 2 apples, 1 onion, 2 tbsp brown sugar, 1/4 cup apple juice. Low 4–5 hours, to 145°F, then a 3-minute rest. • 2. Baked apples: 4 apples cored with the bottoms left in, 1/2 cup oats, brown sugar, butter, cinnamon, 1/2 cup water around them. Low 3–4 hours. • 1. Chicken and noodles over mashed potatoes: 2 1/2 lb leg quarters or bone-in thighs (skin off), 1 carton broth, butter and pepper. Low 6 hours. Shred the chicken, add half a bag of frozen egg noodles, then high 1 hour. Serve over the two saved baked potatoes, mashed. Safety notes • Use only liners made for slow cookers. Never use trash bags, grocery bags or plastic wrap. • Don't lift a full, hot liner. Ladle the food out, let it cool, then lift. • Thaw all meat in the refrigerator before it goes in the slow cooker. • Fill the cooker half to two-thirds full. • Check chicken for 165°F, pork loin for 145°F, and ground beef for 160°F. • Refrigerate leftovers within two hours, and reheat them in the microwave or on the stove, not in the slow cooker. • Canned soups and seasoning packets are high in sodium. Follow your doctor's advice first. Prices are estimates based on 2026 U.S. national averages and will vary by store and region.