In The Kitchen – August 2026

Say “Slow Cooker” and a lot of times we think cold weather…at least I do. Let’s change up things and think convenience and free-time, much needed options during summer’s vacation time. This month we offer some easy-to-do solutions to feeding your crowd coming in from the beach or the pool…while still enabling you to enjoy your time with them. I call that solution a “Slow Cooker!” Check out these recipes, they’re sure to please…easily. Bon Appetit!

SAVORY CRANBERRY CHICKEN

1 C. chopped onion
2 tsp. vegetable oil
6 boneless, skinless chicken breast halves 1/3 C. tomato sauce
1 Tbsp. cider vinegar
1 Tbsp. brown sugar
2 Tbsp. orange marmalade
½ C. dried cranberries
½ tsp. chili powder 1 tsp. salt
¼ freshly ground pepper

Place onion, oil and few of chicken breast halves in large skillet. Brown chicken for about 3 minutes on each side. Be careful not to steam chicken.

Remove onions if they are browned and place in slow cooker. Continue to brown chicken until all the chicken is browned on both sides.
Mix remaining ingredients in a small bowl. Pour sauce over chicken in slow cooker. Cover and cook on low for about 4 hours until chicken is cooked.

STIR-FRY CHICKEN AND BROCCOLI

4 boneless, skinless chicken breasts 1/2 C. picante sauce
2 Tbsp. soy sauce 1/2 tsp. sugar
1/2 Tbsp. quick-cooking tapioca
1 medium onion, chopped
2 garlic cloves minced 1/2 tsp. ginger
2 C. broccoli florets
1 medium red bell pepper, cut into piece

Cut chicken into pieces and brown lightly in oil in skillet. Place in slow cooker. Stir in remaining ingredients. Cover and cook on low for 2 to 3 hours. Serve over rice of choice.

BARBECUE SANDWICHES

3 C. chopped celery 1 C. chopped onions 1 C. ketchup
1 C. barbecue sauce
1 C. water
2 Tbsp. vinegar
2 Tbsp. Worcestershire sauce 2 Tbsp. brown sugar
1 tsp. chili powder 1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
3-4lb. boneless chuck roast

Combine all ingredients except roast in slow cooker. When well mixed, put roast in cooker. Spoon sauce on top. cover and cook on high 5-6 hours or low 8-10 hours.

Using 2 forks, pull the meat apart until it’s shredded. Do it in the cooker, or on a large platter. Stir shredded meat into sauce. turn cooker to high if you’re going to eat right away. Otherwise, keep cooker on low. Serve shredded meat on buns or bread of choice.

GARDEN VEGETABLE CHILI

2 C. chopped carrots
11/2 C. chopped green bell pepper 1 C. chopped onions
4 garlic cloves, minced 51/2 C. stewed tomatoes
1 C. frozen or fresh corn
2 1-lb. cans kidney beans, undrained 1 C. raisins
1/4 C. wine vinegar 2 tsp. salt
11/2 tsp. cumin 1/4 tsp. pepper
1/2 tsp. Tabasco sauce 1 bay leaf
11/2 tsp. oregano
1/4 C. unsalted cashews 2 Tbsp. chopped parsley

Combine all ingredients in slow cooker except oregano, cashews and parsley. Cover and simmer on low 7-8 hours. Add oregano and cashews. Simmer 30 minutes. Garnish servings with parsley and optional grated cheese.