Quick & Easy Slow Cooker Recipes (for chefs on the edge)
Serve with sour cream, sharp Cheddar cheese, and chopped fresh cilantro. Shred the leftovers for cheese steak sandwiches. This is what I do when I want ribs during the workweek. I'm eating them within a half-hour of getting home, and they turn out perfect every time! I love Indian food and have tried for years to perfect a butter chicken recipe. This one is right on the money!
Nearly a full dinner, with only five ingredients? This rustic dish takes its cue from the typical fare served in Provence, a region in the southeastern part of France that is known for dishes highlighting fresh local ingredients such as garlic, tomatoes, olive oil, olives, and sweet bell peppers. Be sure to use bone-in chicken breasts for this recipe or substitute bone-in chicken thighs.
Skinless, boneless breasts can dry out over the extended cook time in the slow cooker. Serve with a bright salad of mixed baby greens tossed with lemon juice, lemon rind, Dijon mustard, and olive oil. What's not to love about a set-it-and-forget-it lasagna "bake"? Once you layer all the ingredients in your slow cooker, you can walk away and tend to other things as the cooker work its magic. No-boil lasagna noodles are essential here, as they absorb all the juices that accumulate in the cooker.
For the freshest flavor, we find that the tubs of refrigerated pesto really deliver, tasting much more vibrant than the shelf-stable jarred varieties. Though we call for cremini mushrooms also known as baby bella mushrooms in this recipe, you can use white mushrooms or a mushroom blend in their place. Feijoada pronounced fay-ZWAH-da is a delicious stew of pork and black beans that's traditionally served over rice with fresh orange slices. In Brazil, this dish is often served on special occasions, but preparing it in a slow cooker makes it possible to serve this rich dish on the busiest weeknights.
We call for a small, one-pound chunk of pork shoulder; you'll likely need to ask your butcher to cut it for you, as this cut is typically sold in larger pieces. This is not uncommon, so don't be afraid to ask! The spritz of orange juice at the end is essential to the feijoada experience—such a bright, sunny flavor cuts through the richness of the meat and beans. Beef short ribs take well to the Southeast Asian flavors here—notably pungent red curry paste, silky coconut milk, and savory fish sauce.
Look for small jars of curry paste and bottles of fish sauce in the Asian foods aisle; they're available now at almost every grocery store. That's also where you'll find canned light coconut milk, which is much richer than the refrigerated coconut milk you'll find in the dairy milk case. Be sure to add the sugar to the cooking liquid; it's a crucial ingredient that rounds out and balances all the flavors. In place of granulated sugar, you can also use brown sugar, coconut sugar, or palm sugar. We love this easy spin on an old-school classic. Steamed cabbage leaves get stuffed with barley, feta cheese, currants, and pine nuts, then stew in a sweet-sour tomato sauce.
The instructions direct you to cut off the raised portion of the center vein of each leaf; this step makes the leaves easy to roll up without splitting. Use a paring knife, and shave off the raised vein; don't cut it completely out. The recipe calls for cooked pearl barley, but if you'd like a whole-grain version, opt for cooked hulled barley. The pearling process removes the inedible hull as well as the nutritious bran. Guests will be delighted to find this restaurant favorite on your buffet table. Get this appetizer started in the slow cooker a couple of hours ahead, and then make your final party preparations.
The dip will be ready just as partygoers begin to arrive. To help you get as much moisture out of the spinach as possible, place it on a double layer of cheesecloth, gather up the edges, and squeeze the "bag" as tightly as you can. Spread the spinach on a few layers of paper towels, and top with more paper towels. Set a baking sheet on top, weight it down with a cast-iron skillet, and let it stand for a few minutes to draw out the moisture. Though this delicious meal takes some planning ahead it requires an overnight marinade , you'll be glad when you can spend the time before dinner chatting with family and friends instead of busily running around the kitchen.
The recipe calls for dried morels, but you can substitute dried shiitakes with an almost smoky taste or dried porcini mushrooms with a truffle-like intensity. Just opt for a dried and not fresh mushroom here, as it will have a more concentrated flavor. Use leftover meat and gravy to make roast beef sandwiches the next day, or spoon onto baked potatoes with a sprinkling of provolone cheese.
Nutty chickpeas give an unexpected twist to classic chili. In fact, nearly all of the flavors in this veggie-packed recipe are a different spin on the Tex-Mex staple, but—we have to say—it will soon become a classic.
Though the chili contains no meat, it takes inspiration from Latin picadillo seasoned ground meat often cooked with olives and raisins and Moroccan tagine stewed meat often paired with dried fruit and sweet spices. For a completely vegetarian version, use vegetable stock in place of chicken broth. We call to serve the chili over couscous, but it would also be great over quinoa, brown rice, or farro.
The slow cooker helps make this classic dish a weeknight supper your family will love. You may have most of the ingredients on hand in your pantry, and with minimal prep time, you can have this cooking before you leave for work in the morning. If top round steak isn't your cut of choice, you can use a chuck roast cut it into cubes or purchase beef stew meat instead. If you don't have dried dill, go for fresh dill, and use 1 tablespoon be sure to save some extra to sprinkle over the dish just before serving.
10 top tips for using a slow cooker
This traditional Louisiana Creole fare is the ultimate in thriftiness and convenience, with two main ingredients: The long cooking time coaxes all the savory, spicy flavors from the sausage into the beans. Be sure to add the salt to the dish after it has cooked and just before serving. Adding salt to dried beans too early will slow the cooking process and make the beans less tender.
Add a perky side salad to balance the meal; try crunchy romaine lettuce with a dressing of red wine vinegar, whole-grain Dijon mustard, olive oil, salt, and cracked black pepper. Our meatless version of the classic French casserole is just as hearty and satisfying.
Plus, you don't need to fuss with duck confit and the like, so prep is much more streamlined. We do call for meatless Italian sausage, which adds a, well, meaty taste and texture that is most welcome. Sliced parsnips bring an earthy sweetness to the dish, but if you'd rather forego them, the dish will be fine without them—or swap in cubed turnips for a more peppery flavor. Since the dish simmers slowly for 8 hours, dried herbs work great; over the long cook time, they soften and release all their flavor.
This is a flavor-packed twist on classic pot roast, with sweet parsnips standing in for the usual carrots while turnip greens lend a pleasantly bitter edge. We love the flavor and look of flat, squat cipollini onions, but you can substitute easier-to-find pearl onions. Though some slow cooker recipes might skip the step of browning the meat, we find that this adds incomparable flavor to the finished dish.
The browned bits contribute a beefy, savory flavor; without them, the dish would taste a little ho-hum. If you don't have red wine on hand, you can add an additional cup of broth—but stir in a teaspoon or two of red or white wine vinegar to replicate the acidity of the wine. Baked potatoes without ever turning on your oven—nice! The slow cooker lets you set up these potatoes in the morning so they're ready to finish when you get home. Russet potatoes are best for baking; they have a mild flavor that's compatible with a wide variety of ingredients.
The skin is edible and the interior is light and fluffy. Fat-free yogurt brings tangy notes to the mash in place of traditional sour cream. If you'd like, customize the flavor with a touch of added spice: Try a chopped canned chipotle pepper and a little of the adobo sauce it's packed in for spicy, smoked flavor; try cumin and a little curry powder for a deep earthy flavor. Usually a braised chicken dinner is reserved for the weekend, when there's plenty of time to tend to the slow-cooking meal.
With this dish, all you need is 20 minutes prep in the morning. While you go about your day, the vegetables and chicken infuse with the flavor of the bright, acidic white wine, herbs, and garlic. Skin-on, bone-in chicken thighs are a good cut for this dish; the dark meat packs deeper flavor and is perfect for long, slow cooking methods. Browning the skin first adds caramelized flavor that will also transfer to the liquids, potatoes, and carrots for well-rounded, balanced flavor.
In this dip, its rich flavor pairs with the umami of Worcestershire and a spicy bite from dry mustard to make a complexly flavored dip that can handle robust chips, roasted or blanched vegetables, or sliced and toasted baguette. Cream cheese gives the dip a smooth texture while the bacon adds saltiness and a touch of smoky flavor.
This dip is pretty versatile, too: Ginger infuses this lemony hot toddy with a spicy kick—the perfect antidote to chilly winter weather. After you add the alcohol, turn the slow cooker to low to prevent the spirits from burning off and allow guests to help themselves. Use the edge of a small teaspoon to scrape off and discard the ginger skin; it's much easier than trying to do so with a knife or vegetable peeler, both of which will cut away too much of the ginger flesh. Golden rum keeps this cocktail a lemony color, but if you prefer the burnt-sugar notes of dark rum, use that.
This drink will also taste delicious cold: After cooking and infusing the ingredients in step 1, stir in the rum and brandy and cool the mixture to room temperature. Pour into a pitcher and chill. When you are ready to serve, pour the lemon-brandy mixture into glasses filled with ice and top off with club soda. Prep couldn't be simpler with this convenient dinner: Just load most of the ingredients in the cooker, and turn the dial to low. Stir in shrimp during the last few minutes so it cooks perfectly without getting overdone.
Unlike classic jambalaya, this version keeps the rice separate, and you serve the highly seasoned sausage-shrimp mixture on top. If you were to cook the rice the entire six hours in the slow cooker, you'd unfortunately end up with mush. Round out this meal with a small green salad, a slice of toasted French baguette, and a crisp white wine or fizzy lager. You'll love having a pot of these slow-cooked greens on hand. Serve them with roasted chicken, pork tenderloin, or pan-grilled pork chops—or pile them onto a bed of quinoa for a delicious whole-grain bowl. The slow cooker works some real magic here, turning collard greens soft and tender while still retaining some texture.
The sweet and tangy vinegar-honey finish brings together the flavors of smoky bacon and earthy, mildly bitter greens in perfect harmony. A trifecta of pork—bacon, pork loin, and smoked sausage—loads in tons of hearty flavor, while mild Great Northern beans lend a creamy consistency to the pot. You can use any white bean in place of Great Northern beans, such as navy or cannellini beans. While we like lean pork loin here, you can also swap in fattier pork shoulder Boston butt roast for a richer stew.
All you need to complete the meal is a hunk of crusty whole-grain bread, a crisp green salad, and an even crisper wine. Wonderfully fragrant and highly seasoned, this is beef stew like you've never had it before. If you're sensitive to spice, remove the seeds and the inner membranes from the pepper. If you like your food fiery, switch to a couple of serrano or Thai bird chiles. Look for canned coconut milk on the Asian foods aisle, and skip the less-rich refrigerated coconut milk you'll find in the dairy case. This highly spiced, sweet-and-tangy condiment is great to keep on hand, or to package in cute jars to give as gifts.
Serve the chutney warm or chilled with grilled or roasted pork, chicken, or lamb. Or make the ham biscuit of your dreams by slathering the chutney between layers. For a near-instant appetizer, smear cream cheese, softened Brie, or labneh on whole-grain crackers, and top with the chutney. If you use frozen peaches, there's no need to thaw them first; just toss them in the slow cooker straight from the freezer.
This chutney thickens as it stands, as well as when it chills. Making pulled pork in the slow cooker is simply genius, saving you all the prep and fuss of classic barbecue methods. The meat simmers to perfection and shreds beautifully after a seven-hour stint in the slow cooker. This recipe gives you slaw-topped sandwiches to feed a crowd, but you can also use the pork mixture and slaw as a topper for baked russet or sweet potatoes. Or get creative and use the pork mixture to make barbecue nachos, barbecue pizza, or barbecue-topped oven fries.
This retro appetizer is exactly what you need to turn up the volume at your next get-together. Your slow cooker will cook it perfectly; the low heat gently melts the cheese without danger of it breaking or separating. Skip past the delicate, thin tortilla chips and make sure to purchase sturdy ones so they won't break as guests scoop into the impressive dip.
Embellish the platter with celery, baby carrots, and sweet mini peppers for dipping, too—just as crunchy and delicious with the rich cheese and healthier to boot. This recipe proves that you can indeed have it all—the bold flavors you love in your favorite Indian takeout, plus built-in slow-cooker convenience.
A fragrant flavor base of ginger, curry powder, coriander, cumin, and garlic infuses rich chicken thighs, which hold up beautifully in the slow cooker. We stir in a little plain yogurt at the end to add creaminess and tang; regular yogurt not Greek-style works best. Want an easy dish that'll impress guests? This intriguing combination of lamb, saffron, sweet spices, and dried plums is your ticket to success. If lamb isn't your favorite meat, try the recipe with cubed beef chuck roast or large chunks of chicken thighs. You'll welcome the sweet, concentrated fruit flavor with the richness of the meat.
Capturing the simplicity found in sun-drenched Mediterranean cuisine, these braised chicken thighs melt under the influence of bright, vibrant lemon, briny olives and capers, and juicy plum tomatoes. You won't believe how much flavor comes out of so few ingredients only six, not counting pepper, oil, and optional herbs. If you don't have capers on hand, toss in an extra few tablespoons of olives.
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Serve with rosemary mashed potatoes, hot basmati or brown rice, or a bed of creamy polenta. If you want a break from the typical sugar-packed sweet potato treatment, try this decidedly savory side. Instead of piling sugar or marshmallows onto sweet potatoes which are already naturally sweet , enhance their taste with lightly browned onions, woodsy thyme, and salty Parmesan cheese. The flavor combination is irresistible. Make the job of slicing the potatoes much quicker and easier by using a mandoline or food processor fitted with the slicing blade.
If you're not sticking to a vegetarian diet, you can swap in chicken stock for the vegetable broth. Though we call to serve over fluffy couscous, the meatballs have more versatility than that. You can pour the meatballs and sauce into a crock, set out toothpicks for guests to spear them with, and serve as an appetizer. Or tuck the meatballs into hoagie rolls with sliced bell peppers, or into warmed whole-wheat pita with a smear of tahini.
Either way, you'll have an awesome take on sandwich night. The recipe calls for ground lamb, but you can substitute ground beef instead; grass-fed ground beef would taste particularly rich and come closer to the original intent of the recipe. This version of chicken tortilla soup is packed with veggies.
Fresh corn tortilla strips get stirred in before serving; they break down and fall apart to imbue the broth with rich corn flavor. You could also crisp the tortillas under the broiler and sprinkle them on top if you'd rather go for crunch. Salsa and chili powder add spice to this chicken stew, but it shouldn't be too much for timid tasters or kids. If you know your whole crew likes things hot, opt for a hot salsa and a dash of hot sauce or ground red pepper. Not a fan of bouillon cubes? Omit it, and use 2 cups chicken stock in place of water.
Serve with a side of braised kale, Swiss chard, or collard greens. Think outside the dish. You can enjoy the flavor and texture of enchiladas in a slow cooker; just stack the tortillas instead of rolling them. You still get the toasty corn goodness of the tortillas, the robust flavor of the sauce, and the gooey hit of cheese. Rotisserie chicken breast makes for an easy filling, but you can also use browned ground beef instead. We suggest lining your slow cooker with a slow-cooker bag so you can easily remove the stack from the cooker.
For a fun twist with leftovers, top with a sunny-side-up egg, and you have an easy take on chilaquiles. Give yourself a healthy break from salt- and fat-laden takeout and make this easy noodle dinner instead. Pork tenderloin slowly braises in a flavorful combination of soy sauce, hoisin sauce, and ginger; then, once fork-tender, the meat gets shredded and tossed back into the sauce, along with nutty sesame oil, more soy sauce, and rice vinegar.
The result is a tasty combination that coats and flavors chewy-slurpy Chinese wheat noodles that are then topped with crunchy peanuts. Look for these noodles in the produce section, near the tofu, or at Asian markets. When you combine earthy parsnips, tart Granny Smith apples, and nutty-sweet butternut squash in the slow cooker, greatness awaits you.
This combination cooks until buttery soft, then gets pureed in a blender for a creamy, smooth, comforting pot of gorgeous golden-hued soup. You'll end up with a lot of soup; it will keep for up to four days in the refrigerator. Reheat gently over medium-low heat, and whisk to bring the texture back to creamy perfection. The combination of pineapple juice, brown sugar, and soy sauce creates a flavorful, teriyaki-style glaze that infuses tons of flavor into meaty chicken thighs as they simmer in the slow cooker.
This mixture then gets thickened at the end so that it turns into a sticky, sweet glaze that coats the chicken perfectly.
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Though the recipe calls to serve the chicken over rice, try shaking things up by pairing with a nutty, bold-flavored grain—think barley, farro, quinoa, or buckwheat. Don't forget the sprinkling of green onions at the end; that little bit of crunch and the bold allium notes bring all the flavors into balance. As it turns out, the easiest cooking method for this cut is also the best: A shot of balsamic vinegar. It perks up the flavor and adds a little bit of sweet and tang to the sauce. Serve with any simply cooked vegetable or sliced and piled on a sandwich. We love crab dip and we love creamy spinach dip, so naturally we had to combine the two.
This is a mash-up that actually works: Spoon into a bowl or keep warm in the slow cooker. Serve with whole-grain crackers or colorful vegetable dippers like red and yellow bell pepper strips, diagonally sliced cucumber, or halved radishes. This classic Hungarian stew gets its name from paprika and other warm spices stirred into the rich, often tomato-based broth. Rather than simmer on the stove for hours, the slow cooker does all the work, making this a hands-free, fuss-free, one-dish meal. While veal is traditional, you could also substitute beef chuck roast or pork shoulder, adding an hour or two to the cook time if needed.
A bed of cooked egg noodles sops up the sauce. For a different starch, add quartered red potatoes to the slow cooker, or simply serve with a piece of whole-grain bread for a truly rustic meal. Pork, sauerkraut, cabbage, and caraway seeds are authentic to German comfort food, and also just plain delicious. Sweet and sour is a popular flavor combo in Eastern European cuisine; here, brown sugar balances the kraut and the slightly acidic tomato sauce. Serve with spaetzle, a doughy German egg noodle, or with simply cooked egg noodles and a side of steamed or roasted carrots.
To drink, what could be more fitting than a lager-style beer?
Here is what I used to make these 30 Easy Crockpot Recipes!
This fragrant, slightly sweet and just a little bit spicy dish combines ingredients that don't seem to blend on their own, but transform and unite magically in the slow cooker. Tamarind counters the sweet orange marmalade with a touch of tartness; dry Riesling loses its effervesce and helps keep the lean turkey tender.
Five-spice powder adds exotic, warm flavors while crushed red pepper adds just the right amount of kick. Serve with hot steamed rice as an accompaniment to soak up the delicious sauce. Reminiscent of many Indian dishes, this recipe relies on slow cooking to develop its richness. The pork will produce more liquid as it cooks. Madras curry powder is mild, earthy, and fragrant, not to be confused Thai curry pastes, which have several components and are generally more bright and hot. The coconut milk would disappear if added to the slow cooker in the beginning; stirring in at the end rounds out and loosens the sauce.
30 Easy Crockpot Recipes - Family Fresh Meals
Lentils are a vastly underrated pantry staple: Their earthiness matches perfectly with the warm curry spices and tomato in this comforting soup. Miraculously, the lentils retain their shape and texture after a low, slow simmer in the slow cooker, making this the ideal make-ahead, freeze-ahead soup.
A few ingredients take this soup over the top: For a vegetarian main, swap chicken broth for vegetable broth, and top each serving with a dollop of yogurt or sour cream. You're probably most familiar with this dish from Chinese takeout: The key is to infuse the chicken with those flavors while it cooks slowly, then strain and boil the liquid into a syrupy glaze. Gingersnaps aren't just a holiday snack. In the slow cooker, they melt into a warm, spicy-sweet base for rump roast and soften the tang of white vinegar.
This hands-off main requires a little planning for maximum flavor: The roast marinates in the refrigerator overnight with whole spices, sugar, and vinegar, then simmers in the slow cooker for five hours until fork-tender. Serve the tender marinated beef and sauce over spaetzle tiny noodles or dumplings for an authentic German feast. For a side, try braised shredded red cabbage tossed with a little apple cider vinegar.
This comforting vegetarian main couldn't be easier to throw together. Warm, fragrant Madras curry powder and fresh ginger infuse hearty sweet potato and cauliflower while they cook together in the slow cooker. Tofu would lose its texture if added too early. Instead, we press the cubes until very dry, sear separately until crisp and browned, then stir into the curry half an hour before serving so the ingredients can meld. You can also stir in spinach or Swiss chard during the last 30 minutes of cooking, if you like.
Brisket comes in two different cuts: Depending on which you get, your corned beef may be tender and sliceable flat cut or very tender and falling apart point cut. If your meat isn't labeled, speak with the butcher about which variety your grocery store stocks. Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency. Slow-cook boneless chicken thighs in a spiced-up blend of fire-roasted tomatoes, chipotle chiles and cumin for a big-flavored, fuss-free meal best topped with cheese, avocado and cilantro.
This meaty slow-cooker chili makes a great weeknight meal. Throw everything into the slow cooker and you'll end up with tender beef chuck mixed with other hearty flavors in this go-to stew. This slow-cooker version of the classic soup is super-easy to make. Chicken thighs are best here, as they're less expensive than breasts and tend to not dry out. If you like, skip the noodles and stir in your favorite cooked grain at the end. Pork shoulder becomes pull-apart tender when cooked on low for eight hours.
Potatoes and veggies make it a complete meal. Black beans soak up the rich flavor of a presmoked turkey leg in this no-hassle soup. Sandra browns her brisket on the stove and then places it in a warm slow cooker to finish cooking. If you have a hot piece of meat, you have to put it in a warmed-up slow cooker so you don't crack the sleeve. Sandra's soup requires just 15 minutes of prep time before simmering in a slow cooker.
Break out your slow cooker to make one of Ree Drummond's favorite soups. Canned tomatoes, chicken broth, chipotle peppers and loads of spices create the soup's base, which is brimming with chicken and black beans. What's the secret ingredient in this sauerbraten? Mole can be an intimidating sauce to make for tacos.
30 Easy Crockpot Recipes
By adding spices that include chile powder, cocoa powder and Chinese five-spice powder to a slow cooker, you'll have a mole-inspired sauce without the fuss. Cook beef stew meat with thyme, ginger and more spices to get an incredibly flavorful dish. The long-simmered stovetop sauce your grandma used to make is simplified with the help of a slow cooker. This version showcases tomatoes in three different ways for a rich, familiar flavor.
A steaming bowl of this meaty stew is the perfect companion for a cold night. Italian sausage, smoky tomatoes and Parmesan rind create a rich broth without complicating the shopping list. This dish's name means "old clothes" in Spanish because the skirt steak or flank steak used in the dish is shredded before serving. Rub beef brisket with brown sugar, chili powder, cumin, celery salt, garlic, and salt and pepper before smothering in ketchup, vinegar and Worcestershire sauce and then cooking for eight hours.
Top this beefy chili with cheese, scallions and avocado. Let your slow cooker transport you to the French countryside with this hearty beef stew that's flavored with herbes de Provence, cognac and sun-dried tomato tapenade. Make taco night a snap by slow-cooking pork shoulder in citrus, pineapple and achiote paste. Once the pork's shredded, fire up the flavor even more with quick-pickled onions and habaneros.
Alton gives his pork chops a briny peppercorn and brown sugar bath before they hit the slow cooker. Dried apples and thyme infuse the meat while it's braising, resulting in deeply flavored pork that's fall-off-the-bone tender. This easy-to-make cake has the best parts of a soft, warm brownie: It takes almost no time to prep and gives you the excuse to use your slow cooker for something sweet.
Brown sugar, rum and butter create a caramelized banana topping for this moist cake that's best served warm with a dollop of ice cream. The Pioneer Woman gets a head start on dinner by loading the makings of a core-warming white chili into her slow cooker. Brimming with chicken, beans, sweet corn, peppers and spices, it's best served with a dollop of sour cream, extra cheese and cilantro, plus warm corn tortillas on the side. Trisha's four-ingredient dessert is super easy to make. Layer peanuts, sweet chocolate squares, semisweet chocolate chips and white almond bark before slow cooking into a creamy mixture that can be dropped into cupcake liners for a hand-held treat.
Perfect on a cold winter's day, this short rib soup borrows from the Korean palate with restorative flavors like garlic, ginger and red chili paste.
The slow-cooked beef melts in your mouth, and the fresh spritz of cilantro and lime at the end balances everything out. Draping paper towels over the top of the slow cooker helps absorb extra moisture and keeps this sweet, caramelized cake from getting soggy. We line the insert with a double layer of foil to prevent burning around the edges. Sandra covers pork shoulder in a homemade dry rub before pouring a sauce over the meat and cooking on low for eight hours.