The Hungry Family Slow Cooker Cookbook Review Plus Slow Cooker Beans and Rice

The publisher provided me with a copy of this cookbook for the purpose of this review, but the opinions expressed herein are my own.

Do you remember when I told you guys about the Young Chef's Cookbook and shared a yummy Raspberry Cream Cheese Spread recipe?  Well . . . the author, Christina Dymock, has come out with another great book.  This one is dedicated to the slow cooker and includes over 90 mouthwatering dishes.

You will also get Christina's tips on how to purchase a slow cooker, care for your slow cooker as well as some food safety tips while using a slow cooker.  Like how every time you lift the lid, it takes 20 minutes to heat back up to the previous temperature and she tells you what that can do to the food.

The recipes are all well-rounded.  There is a great variety of ingredients and the recipes include lots of veggies.  I LOVE my veggies :)

There is even a whole section dedicated to Chili!!!

I tried the Rice and Beans recipe and I thought it was delicious.  I adapted a few things with the ingredients I had on hand, but it turned out great.  I will definitely be making this easy side dish over and over again.

Some of the other recipes that I cannot wait to try are:
Shredded Beef Salad
Sweet Chicken Rice Bowls
Fiesta Chicken Stacks
Bacon Cheeseburger Chili
Ham and Beans
Cilantro Lime Rice
Pumpkin Pudding Cake
Caramel Nut Cheesecake

You can purchase The Hungry Family Slow Cooker Cookbook at Amazon, Sam's Club, Costco, Deseret Book,  Seagull Book and many other retailers.

Rice and Beans, Beans and Rice

adapted from: The Hungry Family Slow Cooker Cookbook
(Printable Rice) or (Printable with Picture)

2 c. brown rice

2 (14.5 oz.) cans low-sodium chicken broth

1 (8 oz.) can tomato sauce

1 (15 oz.) can kidney or black beans

1/2 c. water

1 tsp. cumin

1/2 tsp. ground mustard

1/2 tsp. chili powder

1 tsp. Seasonal (seasoning)

1 tsp. garlic powder

Place the rice in the bottom of a 4-quart slow cooker.  Add the other ingredients and stir well.  Cover and cook on low for 6 hours.  Stir before serving.  Serves: 8

Jenn's Notes: I made 1/2 a batch, I used Brown Minute Rice, 1 whole can of pinto beans and I did not add Seasonal, but added a little seasoned salt instead.  Since I used Brown Minute Rice, it only took about 2 hours to cook.  I thought it was delicious.