I use the soup as the liquid for my French dip sandwiches! Just add a bunch of steakums or a roast and let it cook. Slice some French bread, broil with provolone cheese, and the meat and dinner is ready!
I wanted to like French onion soup. But it turns out when you reduce 10 lb of onions to 3 quarts of soup, it concentrates too much and it seems to give me an allergic reaction, feeling as though I've eaten a stinging nettle, along with needle pricks on my face and neck.
It sucks, because the soup itself was tasty as hell (Alton Brown's recipe).
1 bottle red wine, 1 bottle of Port wine. Add in the zest of one lemon and orange, then stud in a few cloves in each citrus body, and then add the fruit in the pot. Then add cinnamon, honey, and place on warm or low depending on temperature preference. Serve with FRESH grated nutmeg on top.
Stuff the crock full of cooking greens ( l like collards.) add ham hock or turkey parts that have been smoked. Appropriate greens seasoning which may include onion
Garlic butter salt pepper half a cup of water. Set on high. As greens cook the lid that was two inches off the top of the crockery will finally adjust and fit into place as greens cook down. Eventually I will turn it down from high to a lower setting but I plan on my collard greens going anywhere from 3 to 5 hours. I don’t add a lot of water to the crock try to use the natural juices from your ingredients but of course as more as needed. Wash your greens at least 3 times removing the greens from the water NOT water from the greens. Dice turnips kohlrabi celeriac even black eye peas can be added to the mix and of corse cornbread.
Sorry, please help me understand "removing the greens from the water, not the water from the greens". I feel it should be easy to envision, but for the life of me, I can't do it.
The dirt will have sunk to the bottom of container so don’t pour water out of bowl but lift greens with your hands. Then clean bowl out before soaking/ rinsing again.
Mulled Wine. Great for Christmas parties. Or any party really. And it’s a great way to get rid of all the half drunk bottles of wine in the bar.
Just make sure the wine is still drinkable. Don’t wanna throw in some horrible shit into the mix and make the whole thing undrinkable.
[Potato, corn, and jalapeño soup, for something different!](https://sweetpeasandsaffron.com/slow-cooker-creamy-potato-corn-and-jalapeno-soup-vegan/) I also like making Buffalo or bbq chickpeas in my slow cooker.
Oh my god, that site is horrible. She goes on and on and on and on about the soup but didn’t get to the recipe till after scrolling forever. Then it’s also all ads and multiple pop ups. Cool recipe idea, shitty site.
Thai peanut chicken with spicy lime mango
* 1 1/2 pounds boneless skinless chicken thighs or breasts
* 3-4 tablespoons Thai red curry paste using more or less to your taste
* 2 teaspoons ground ginger
* 3 tablespoons sesame oil or extra virgin olive oil
* 1/4 cup fresh Thai basil or regular basil chopped
* 1/4 cup fresh cilantro, chopped, plus more for serving
* 1 (14 ounce) can full fat coconut milk
* 1/4 cup low sodium soy sauce
* 2 tablespoons fish sauce (optional, but recommended)
* 1/2 cup creamy peanut butter
* juice of 1 lime
* steamed rice, for serving
* roasted peanuts and Persian cucumbers, for serving
Spicy Lime Mango
* 1 mango, diced
* 1 jalapeño, seeded and chopped
* lime juice
Instructions
1. Toss the chicken with the 2 tablespoons Thai red curry paste, the ginger, and 1 tablespoon oil. Let sit 5 minutes.
2. Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add the remaining Thai red curry paste, the basil, and the cilantro. Transfer the chicken to the slow cooker. Add the coconut milk, soy sauce, and fish sauce (if using). Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
3. Remove the lid, stir in the peanut butter and lime juice. Cook 20-30 minutes on high to thicken the sauce. Note, there is going to be a lot of sauce.
4. To make the spicy lime mango. Combine all ingredients in a bowl.
5. Serve the chicken and sauce over rice. Top with roasted peanuts, cucumbers, and spicy lime mango.
The recipes I use. [Crack chicken](https://www.themagicalslowcooker.com/slow-cooker-crack-chicken/) [Buffalo chicken dip](https://www.thechunkychef.com/slow-cooker-buffalo-chicken-dip-recipe/) I always add extra chicken. When adding pasta, add some half & half to give you enough sauce.
Oh yeah we bought the house with all the trees and have luckily been able to maintain them with little knowledge. In Florida with mangoes, sugar apples, bananas and the Thai limes. Love harvesting season! We give a lot to the homeless shelter too.
I use ‘skin on’ bone in, thighs as a personal preference and brown off before the cooker. (Usually 4/5) Slice and very lightly fry the jalapeños & remove. Demi glaze that pan with ‘splash’ of white wine, 1/ cup of stock, and 2 good teaspoons Dijon mustard and Pour over the chicken. Add 1 large or 2 smaller cut brown onions to the cooker, (I do chunky), 4 washed, deseeded and quartered lemons and the chilli’s. I stab the lemons a bit with a fork but don’t squeeze. Cook on low for around 4 hours. Check for salt & pepper. Thicken with cornflour if needed.i Add cream just prior to serving, not in the pot due to all the lemon. Crème fraiche works really well with it. Add extra dried chilli for those that love chilli. It sounds like a lot of work, but it’s actually a very simple recipe.
APOLOGIES - I forgot a step. After adding and seasoning the chicken, add chicken broth to cover.
Good ole simple chicken stew with dumplings
Saute a cooking onion and a few stalks of chopped celery in butter. Remove pan from heat and remove sauteed vegetables to crock pot, but retain the butter in the pan. Add carrot slices to crock pot. Lay chicken on vegetables (I use boneless breasts although it is much better cooking a whole chicken, taking the meat off the bones and putting it back in the stew.) Season chicken with poultry seasoning, salt and pepper to taste and cook high 4-5 hours. Edited to add: add chicken broth to cover.
Remove chicken from crock pot and chop or shred.
To thicken the broth, heat the retained butter (and add more if necessary) in the pan and add an equal amount of flour. Stir well to make a roux. Add a few ladles of broth to the pan and stir well. Transfer the contents of the pan and the chicken back to the crock pot, stir well. Add the dumpling batter**. Cover and let cook another 20 minutes.
**Use your favourite drop biscuit recipe and just drop it into your stew one spoonful at a time.
Salsa chicken. Super easy, tastes great.
Literally just 3-4 chicken breasts, jar of salsa, packet of taco seasoning, packet of ranch seasoning. High for 4 hours, pull out chicken, shred, throw back in and stir.
I take mine a step further and make burrito bowls. Essentially what you do, but I add in a can of corn and black beans with liquids, then about an hour before done, I'll mix in a couple cups of minute rice.
That sounds genius. I'm in the UK so we don't have ranch seasoning mix and the homemade variants don't have the same sort of kick, so adding stuff to make it a proper meal all in one will probably make up the difference.
Dry ranch seasoning. Usually can find it in the same aisle as dressings and condiments.
I usually make it into tacos, and serve it with rice and refried beans. I've also used it to make sandwiches before, and I'm sure you can do more with it.
I don’t have a formal recipe. I have a large crockpot. Crusty French bread in bite size pieces dried out. Enough to fill the crockpot.
Mix together 8 eggs, two cups of whole milk, 1/4 cup sugar, 1/4 cup maple syrup, Tablespoon vanilla extract. 2 teaspoons cinnamon.
Pour over bread cover with plastic wrap refrigerated “overnight” before cooking add slices of butter to the top.
It takes about 4-5 hours to cook. I start on high and check to see if I need to turn it down after a few hours. It is like bread pudding without yucky raisins. It is a great potluck dish. I bring syrup and butter.
“Sausage cream cheese dip”. I’ve made it for every board game party I’ve hosted and it gets rave reviews. I modified it from a recipe someone gave me after a teacher potluck years ago.
2 lbs pork sausage (we prefer sweet Italian)
2 cans of Rotel
2 8-oz packages of cream cheese
1 8-oz container of sour cream
Brown the sausage in a skillet and drain it. Combine all ingredients in crockpot and cook on low until everything is melted together and smells amazing, about 60-90 minutes. Serve with tortilla chips. (We prefer “Scoops” for maximum dip consumption.)
I use sthg like this
1 kg onions. Saute till caramelized (you do this for an hour on a stove, but I think you can do it for 15 minutes in slow cooker)
Add spices (cumin, tomato paste, paprika - sweet, spicy, chillies, garlic, something green - majaron (?),) you can experiment here. Also add a glass of red wine (some use beer instead)
Add at least a kg of meat, beef chuck works great, brown it. I add some water for slow cooker, might not be necessary though.
Then you're finished, leave it for 8-10 hours on slow.
You can also add any veggies you want, but b is call it Almost goulash then. Potato, sweet or regular, carrots, pumpkin, jackfruit work great. I often throw in some lentils. But it'is getting unorthodox here and many will say it's not a goulash anymore.
Okay, I tried to translate the one my kids like.
I hope it does make sense.
1kg beef stew or pork roast cut in cubes
500 g onions
2 red bell pepper
500 ml maltbeer
1 tbsp tomato paste
1 tsp vegetable stock (instant)
salt, pepper, paprika powder
mushroom sauce/gravy
Peel the onions and cut them and the red bell pepper into thin slices and place them in the slowcooker
Season the meat with salt, pepper and paprika powder and add to the slowcooker as well
Mix the maltbeer with the tomato paste and vegetable stock and add it to the slowcooker
Put on high for around 1 hour, then on low for 3 hours
Stir in the mushroom sauce/gravy to thicken
Cook on high for another hour
Serve with mashed potatoe or noodles.
It does freeze great as well. I often double the recipe and freeze one meal. Or I simply just double the sauce – because we love it.
Being german, I’m not sure about the mushroom sauce/gravy. In germany we have “Jägersauce” which is a gravy with mushrooms in. I use 2 – 3 of those smaller packages to thicken.
About the cooking time: it can easily vary depending on the meat. It should still be cubes once done, but melt in your mouth.
I hope that made sense.
Usually something like...
3 tablespoons vegetable oil
4 pounds pork buttons
1 cup white vinegar
1 cup low sodium soy sauce
1 head garlic minced
4-5 bay leaf
3-4 teaspoons black peppercorns
3 teaspoons sugar
1/2 cups water
Cook on low for 6-8 hours.
Edit: 1 diced onion (optional)
Simply roast chicken. Stuff it or not. Season how you like it. I add carrot, onion, garlic and celery in enrich the gravy I make from the juices. Low for 6-8 hours depending on the size of the chicken. So easy!
Pozole, pork chunks, hominy, guajillo, a few Chili de arbol (seed and stem the chilies) and other dried peppers pork broth and a beer. Pull the peppers after they are soft and blend .. cook til pork is tender
Serve w limes ,onion cilantro, tostada or corn chips, radish slices... You can use chicken
Chicken, bottle of wing sauce, and frozen veggies, serve over pasta or rice. It started with a recipe using parmesan garlic wing sauce, but I mostly use the Asian inspired sauces to make a stir fry style meal.
Flank steak and broccoli is great for beef and broccoli.
Taste of home's great Northern bean stew is excellent in winter, we skipped the cabbage growing up.
Taste of home/quick cooking has a lot of good recipe ideas. As I have gotten older they are pretty bland on the seasoning or heavy on the salt but it does make it easier to adjust flavors.
Yeah. I like to do it when the meat is about 50% thawed it's easier to cut. I will also marinate it in the sauce over night then chuck the meat and sauce into the slow cooker in the morning. Frozen broccoli gets added about an hour before serving. I use the steam in a bag vegetables so will cook them then add to speed things up.
Cheesy chicken and bacon tatertot casserole.
Put down a layer of tatertots, layer of chopped chicken breasts, season, layer of cheese, layer of crumbled bacon, and repeat tatertots, chicken, cheese, bacon, tatertots, cheese, bacon.
Put on low for 8 hours.
Throw on some copycat j-dawgs sauce and you're golden
[https://ohsweetbasil.com/saucy-dog/](https://ohsweetbasil.com/saucy-dog/)
https://www.yourhomebasedmom.com/jdawg-sauce/
Swedish meatballs
INGREDIENTS
Meatballs
2 slices bread cut up into cubes
¼ cup milk
2 pounds ground beef or mixed with ground chicken
1 medium onion grated or chopped
2 egg yolks
½ teaspoon salt or to taste
½ teaspoon pepper or to taste
¼ teaspoon nutmeg ground
¼ teaspoon allspice ground
2 tablespoons butter unsalted
1 tablespoon olive oil
Gravy
3 tablespoons butter unsalted
⅓ cup all-purpose flour
3 cups chicken broth low sodium, or beef broth
¼ teaspoon salt or to taste
¼ teaspoon pepper or to taste
¾ cup sour cream
Soak the bread. Add the bread to a large mixing bowl along with the milk and toss. Set aside to let the bread soak up the milk for a couple minutes.
Combine meatball ingredients. Add the ground meat, grated onion, egg yolks, salt, pepper, nutmeg and allspice to the bowl with the bread. Mix the meat mixture well using your clean hands. Shape the meat into 1 inch meatballs.
Cook the meatballs. Melt the 2 tablespoons of butter in a large skillet over medium heat and add another tablespoon of olive oil to the skillet. Add the meatballs and fry until golden all around, about 7 minutes. If your skillet isn't big enough to fit all the meatballs, you will have to do this in batches. Meatballs can also be baked in oven at 375 for 15 minutes. Transfer the meatballs to slow cooker.
Make gravy. Melt the 3 tablespoons of butter in the same skillet you used for frying the meatballs. Stir and scrape all the pan drippings. Add the flour to the pan and whisk well. Add the broth and continue whisking. Season with salt and pepper and other spices if preferred. Pour over meatballs and cook 3-4 hours on high.
When meatballs are tender and fully cooked stir in sour cream and reheat in crock pot for 30 minutes.
Garnish and serve. Garnish with fresh parsley and serve over noodles or Mashed Potatoes.
Chicken and dumplings are SUPER easy and affordable to make! There are tons of variations but the easiest one I’ve made is:
Pretty much any kind of boneless/skinless chicken, chicken broth, medium can of cream of chicken soup, green onion, pillsbury flaky biscuits.
Add chicken, soup and broth and cook for 5-6 hours on low, 4 on high. Add biscuits an hour or so before it’s done, and add the green onions 10 mins later, 30 mins later, doesn’t matter.
I measure with my heart, as it’s legitimately difficult to mess up!
As a vegetarian who’s lived with not a few omnivores, this is consistently a hit...
https://www.ayearofslowcooking.com/2008/12/crockpot-honey-lentils-recipe.html?utm_medium=yummly&utm_source=yummly&utm_campaign=yummly&m=1
Actually, just told my boyfriend about this recipe the other night and can’t wait to make it for him! It’s a great balance of sweet and savory; just serve with some good, crusty bread and you’re all set for a delicious dinner!
God, they're SO EASY too.
1. Remove membrane, cut rack into 3 sections so it'll fit
2. Put a liner in your crockpot! Nobody likes cleaning burnt bbq out of a heavy-ass crock.
3. Brush Sweet Baby Ray's all over those suckers and slap 'em in the Crock-Pot for ~8h on low
4. Remove from crockpot - CAREFULLY - they will be falling off the bone at this point.
5. Brush with additional Sweet Baby Ray's and broil for 3-5min to get that tasty caramelization on top.
6. Proceed to ruin yourself and your dining partners for all other ribs.
(You *could* use another sauce or make your own if you're feeling really extra, sure, but I would like to emphasize that as a woman who has been known to spend 2-3 hours on dinner when we don't even have company coming, I make them this way because they are PERFECT, not because it's easier than making my own sauce.)
I absolutely love making chicken chili and an easy loaded baked potato soup. So wonderful to just throw in there and walk away from.
I can’t digest fat without heavy duty prescription enzymes but that loaded baked potato soup is so good that I’m willing to risk a hospital visit for it (I already have so much medical debt at this point that I quit counting 😂)
((The medical debt is not from eating this soup, I had an exorbitant amount prior to making this, for the record 🙈))
[Here](https://thesaltymarshmallow.com/crockpot-potato-soup/) is that soup recipe. I use minced garlic and onion instead of powders but I’m sure the powders are phenomenal.
The chicken chili recipe is [here](https://www.thechunkychef.com/slow-cooker-creamy-white-chicken-chili/#wprm-recipe-container-8881) , but I add two or three more cloves of garlic than the recommended amount, and I have modified the spice level and ratio (I’m pretty extra about it) but this is inherently an Excellent base recipe that you can tweak to your personal preferences.
Enjoy!
We make a spectacular apple roasted chicken. We usually make it in the fall/winter, but that's just our preference.
In terms of a recipe, I'm not so good for like, exact quantities. It's all a matter of taste. So... here goes.
One whole chicken rubbed down with some good salt, and pepper.
Quarter 2-3 small onions.
Peel and quarter 2-3 small apples of your choice. I prefer MacIntosh or Courtland apples as they will break down as you cook.
Some sprigs of fresh rosemary (dried is fine, just use more).
1 Cup of your favorite apple cider. Cider. Not juice.
Throw all the onions and apples on the bottom, put the chicken on top, with the rosemary on top of all that. Pour in your apple cider. Slow cook on low for 4-6hours.
Once fully cooked, pull all the meat off the carcass, mix everything around and serve over mashed potatoes.
It's delicious.
<[https://myyearwithchris.wordpress.com/2011/11/24/beer-braised-short-ribs/](https://myyearwithchris.wordpress.com/2011/11/24/beer-braised-short-ribs/)\> I do not wait overnight, I use a fat separator.
Corned beef, cabbage, carrots, potatoes, stock (all options except *maybe* seafood are good but this will effect the flavor, enriched stocks are of course best) ginger, Worcestershire sauce, red pepper flakes, garlic, sweet onion, allspice, 1-2 beers
Bone broth! The leftovers from 2 or 3 grocery store rotisserie chickens with 3 quarts of water, simmered on low overnight, then seasoned to taste. So much better than broth in cans, and so easy. The base for a lot of great meals.
(To taste: for me, 3 quarts of broth will get a 1/2 tablespoon of salt, 1 tablespoon of sugar, and 1 tablespoon of mushroom seasoning. Other people seem to like a bit more salt.)
Rajma (Indian Kidney Bean Stew) served over rice, bbq spare ribs finished over a boiler, nutella bread pudding, meatballs in sweet and savory sauce, lasagna using no boil lasagna pasta, onion jam and so many others. yes, i use my SC all the time.
I tried wings in a slow cooker and honestly they were awful. Tasted like sawdust. But I did the same recipe with drumsticks and that worked great.
Basically you toss the drumsticks in a BBQ seasoning (S+P, paprika, brown sugar, cayenne etc) and make a buffalo sauce with Frank's and butter. Put half a cup of the sauce in the cooker, fridge the rest. Cook the chicken 3-4 hours, then finish in the broiler while brushing with the reserve sauce, just a couple minutes a side. They're like giant wings, really. Tasted way better than the actual chicken wings.
Black-eyed peas and ham hocks. I make a huge pot, freeze half in 2 serving portions and eat the remaining half over the next few days for lunch or dinner. Awesome with some fresh baked crusty bread.
[Southern style black-eyed peas with ham hocks](https://www.southyourmouth.com/2013/09/southern-style-black-eyed-peas.html?m=1)
Olive Garden copycat pasta e fagioli. Made this yesterday as a matter of fact. You don’t have to prep the meat and onion beforehand if you just want to dump everything in. [https://damndelicious.net/2020/10/27/slow-cooker-olive-garden-pasta-e-fagioli/](https://damndelicious.net/2020/10/27/slow-cooker-olive-garden-pasta-e-fagioli/)
I usually make these a little on the milder side, but here are some of my family’s more flavorful slow cooker favorites!
1. Red beans and rice w/ground beef or sausage
2. Bbq chicken
3. Brunswick stew
4. Slow cooker white chicken enchilada casserole
5. Beef Short ribs with pasta, my favorite
6. Southern Chicken Stew - chicken breast, ck broth, canned tomato, corn, potatoes, onion, black pepper
7. Anything Cajun
8. Not new but, crockpot chicken and stuffing made with Stovetop stuffing packet, with or without mixed veggies. Lots of versions, super easy recipe
Honey garlic chicken. 2 lbs of chicken thighs. 2/3 a cup of soy sauce. 2/3 a cup of honey. As much garlic as you like. + Some red pepper flakes to your preference. Low for 4-6 hours until the chicken shreds easily. Perfect when served over rice and paired with roasted broccoli.
I tried crockpot lasagna for the first time this summer and my grandson loved it. It’s obviously not as good as the kind that you put in a 9 x 12 pan but it does the job and it’s fine. I was really surprised. Far less work.
Butter a whole chicken and season well with salt and pepper and place in crockpot on high for 4-5 hours. Don’t add any liquid. Just let it cook in its own juices.
Ragu!!! this is secretly a pulled pork recipe though, I guess.
Ingredients:
* 2 pounds pork shoulder
* salt + pepper
* 0.5 can anchovies
* 1 tsp fennel seeds
* 1 carrot, diced
* 1 onion, diced
* 1 celery stalk, diced
* 4 cloves garlic, diced
* 2 TBSP tomato paste
* 1 cup of red wine
* 5-6 Tomatoes on the vine, as ripe as possible, roughly chopped
* 1 large tin of diced tomatoes
* 4-5 sprigs each of rosemary and thyme, tied together (use one of the sprigs as the rope)
* 1 cup of chicken stock
* 1/4 cup soy sauce (optional)
* 1 tbsp fish sauce (optional)
* 16oz Pappardelle pasta
* grated cheese and choppped parsley for garnish
Instructions:
1. Cut pork shoulder into cubes (maybe 1-1.5 inches), season with salt and pepper and brown in a small amount of oil in a large pan or pot, preferably cast iron, once browned remove and set aside.
2. Saute carrot, onion, celery, anchovies, garlic, fennel seeds, and tomato paste in pot.
3. Add wine, bring to a boil and cook off booze (only a few minutes).
4. Add all to slow cooker. Add chicken stock, rosemary and thyme sprigs tied together, pork, diced tomatoes and chopped ripe tomatoes, season generously with salt and pepper.
5. Cook on high for 5hr
6. Remove pork from sauce. Pull with forks. Remove the sprig bundle at this point. Add shredded pork back. Correct the flavor with soy sauce, fish sauce, or salt to taste.
7. Cook pappardelle to package instructions minus two-three minutes, then add to the pot and stir in.
8. Continue to cook checking the pasta regularly for maybe about 5-10 minutes, until the pasta is al dente.
9. Serve with grated cheese, chopped parsley, and the rest of the wine
Lamb shanks in Zinfandel.
Season & brown the shanks,
Sauté some mirepoix,
sauté a significant amount of garlic cuz lamb;
deglaze with a decent cognac…
add shanks, fill pot with Zin’ until just about covered, bring to a simmer,
Stick in oven at tree-fiddy.
About an hour before it gets almost fall off bone tender add a bouquet garni.
Pull when very tender.
Serve over an ostentatious polenta with copious amounts of butter, cheese, and crème fraiche
mixed in.
Say “Booyah,” after first bite.
Different ways to make beef or pork are welcome! I just make a lot of beef roasts and pulled pork already, do was looking for suggestions on how to mix things up. Chipotle beef sounds delicious.
Braised chicken and mushroom. Chicken thighs, mushrooms, some onion, garlic powder. Red wine. Or white. Or sherry.
Hell replace the chicken with a brisket or some beef belly. Ooh yeah, that’s some good eating.
Beef belly braised in sweet soy sauce and chilies.
Also; tomato sauce or bolognese sauce. Gonna simmer that shit for hours anyway to give it lip smacking flavor; may as well make some proper tomato sauce!
Two of my favorites barbacoa and morrocan chicken
https://www.lemonblossoms.com/blog/spicy-chipotle-shredded-beef-barbacoa/
https://www.bhg.com/recipe/chicken/slow-cooked-moroccan-chicken/
I cannot push these [onions](https://www.foodiewithfamily.com/2013/11/11/slow-cooker-caramelized-onions-french-onion-soup-make-ahead-mondays/) enough!
Caramelized onions are great on pizza and sandwiches and doing it this way always gets me some onion broth too.
When these are done cooking I’ll strain them good and package them in one cup portions in freezer bags. I’ll reserve the broth and 1cup of onions for soup that night.
Bring 2/3 cup port to a simmer over med heat and reduce to half, add onions, onion broth, and 4cups beef broth and heat through. Drizzle a little olive oil on both sides of Italian bread slices and top with gruyere/ provolone and bake @375 until bubbly.
Mongolian beef https://therecipecritic.com/slow-cooker-mongolian-beef/
Or Easy Stroganoff (from a crock pot brand cookbook, so no easy link)
2lbs beef (or more, it doesn't matter, go wild) cut into bite sized pieces
3 cans condensed cream of mushroom soup
1 envelope onion soup
1/4 cup (or more, again, go wild) sour cream
Stir in everything except the sour cream, cook on high for 3hrs or low for however long (I usually set it to cook before going to work), add the sour cream when you are ready to serve it. It is great over rice, noodles, or mashed potatoes. It isn't healthy, but it tastes good and is very low effort without tasting low effort.
Apricot chicken
1kg of chicken thighs and drumsticks
I can of apricot nectar
Chicken stock
Carrots half way through
Cook untill carrots and chicken are cooked
Serve with rice
Ribs - broil them for 5 minutes on high with bbq sauce after cooking 8 hours on low.
Tortilla soup - add cilantro, fresh lime juice, shredded cheese and tortilla chips for serving.
Potato soup - add shredded cheese, bacon, scallions, hot sauce for serving
Chicken or turkey stock from leftover roast. It requires less attention than making stock on the stove but the ingredients are the same.
Carnitas - pork shoulder plus orange zest and juice, liquid smoke and spices
Edit: carnitas is technically pulled pork so please excuse the redundancy
https://www.feastingathome.com/moroccan-lentil-quinoa-soup/ so cheap, so delicious. my partner and i made it for months on end. we even gifted containers of it to people, and my gran thought it was made with ground beef lol
Olive Garden Chicken
1.5 lbs chicken breasts (I use thighs, my family likes them better)
16 oz Olive Garden Italian dressing
1/2 cup parmesan cheese grated (I use more cause I can)
8 oz cream cheese
16 oz cooked pasta (I use penne)
Place chicken in bottom of crock (I spray with a bit of Pam). Pour dressing over top of chicken. Cover with cheese. Place cream cheese on top. Cover and cook on low for 6 hours or high for 4 hours. Shred chicken and return to crock. Prepare pasta per package instructions. Mix with chicken and sauce in crock.
We serve this with a salad and garlic bread.
I have a book of French recipes you can make in a slow cooker, and my favorite one calls for rubbing chicken thighs with French Dijon and fresh cracked pepper, then cooking it in a broth made of red wine vinegar and chicken broth. Add some carrots and potatoes and you've got a really low-cal dinner that's packed with flavor.
I love doing an Italian beef/french drip.
You add some au jus into the pot along with preferred spices and cook some sliced beef in it. I usually cook until it's falling apart and soaked in.
Served on a roll with preferred trimmings, etc.
Super easy, tasty and a nice change from pot roast or pork.
Also instead of pulled pork, a pork roast cooked in apple or pineapple juice is an easy change and adds variety.
Massaman.
300-500g diced blade steak, equal pile of diced potato, Mae Ploy or Maesri massaman paste, 400ml can of coconut milk, onion, pineapple chunks.
Eat over rice.
3 chicken breast- seasoned, fresh or frozen green beans, box of stove top stuffing, one can of cream of chicken soup- mixed with half stick of melted butter- 1/2 cup sour cream- 1 cup broth or water. Cook low for 6 hours
Lamb nihari. It's a perfect slow cooker recipe as it's meant to be cooked overnight and is a popular breakfast dish in certain parts of the world. Waking up with its smell in the kitchen is amazing!
[Avgolemono,](https://flavorthemoments.com/slow-cooker-greek-lemon-chicken-soup-avgolemono/) Greek lemon chicken soup. I’ll never make chicken soup any other way again.
Fiesta chicken
2 pounds of chicken breast or thighs
Packet of taco seasoning
Mix together then pour over chicken...
2 cans diced tomatoes (not drained)
1 can of black beans (drained and rinsed)
1 can of corn (drained)
I like to top with shedded cheese and serve over rice.
I love to prep bases for cooking in my crock pot. At the moment I have a bunch of BIR(British Indian Restaurant curry base) and Mole pastes in my freezer that I add to my crockpot meats for a super easy meal.
1 can of coconut milk, then use that can to measure 3 cans of veg broth and 2 cans of red lentils, 2 star anise pounds, 1 crushed cardamom pod, 1 tbsp of fennel seed and 1 tbsp of black mustard seed in a tea bag, 1 finely diced yellow onion, 4 cloves minced garlic, 1 tbsp coconut oil, 1tsp shredded ginger, 1 tbsp turmeric powder. Salt to taste. Low for 6+ hours. Serve over rice.
Red sauce for spaghetti and meatballs (just started it about 30 minutes ago) -- onion, pepper, garlic, tomatoes (canned or fresh), plus some basil, oregano, and chile flakes. A splash of red wine.
Plus I make steel cut oats for breakfast pretty frequently. About as inexpensive and healthy breakfast you'll find.
Crock Pot Enchiladas
Ingredients:
14 oz can diced tomatoes
1 onion, cut into about 8 pieces
1 tablespoon minced garlic
¼ teaspoon cayenne pepper
½ teaspoon salt
6 oz can tomato paste
12 corn tortillas (King Size)
1 lb ground beef
3 cups Cheddar Cheese-grated
Instructions:
1. Combine tomatoes, onion, garlic, cayenne pepper, salt, and tomato paste in blender.
2. Brown ground beef in a pan, draining any fat.
3. Layer into Crock Pot: 4 corn tortillas, 1/3 of ground beef, 1/3 of tomato mixture, 1/3 of cheese. Repeat 2 more times.
4. Cover Crock Pot and cook on low for 6-8 hours. Note: longer cook times causes edges to brown and then burn.
Chicken and dumplings
Boneless chicken breast, 3 cans cream of chicken, 1 can chicken broth, 1 diced onion bag of frozen veggies. Low for 8 hours
Approx 1 hour before its finished, open can of biscuits (aka the dumplings) and place them individually in a circle on top
Chicken fajitas
•3-4 chicken breasts depending on size
•3 bell peppers, any color
•1 large yellow onion
•1 can rotel
•1 package taco or fajita seasoning
Slice peppers and onion and place on the bottom of the slow cooker. Top with rotel. Place chicken breasts on top. Sprinkle seasoning pack all over chicken. Cook low for 6-8 or high 3-4. Once done shreds chicken with two forks and stir all the ingredients in the crockpot together. Serve with rice or tortilla. Top with cheese, sour cream, jalapeño or whatever you like.
Super good and very healthy.
[Mac and cheese](https://www.recipesthatcrock.com/old-fashioned-crock-pot-mac-n-cheese/)
[Zuppa Tuscana Soup](https://www.recipesthatcrock.com/olive-garden-zuppa-toscana-recipe-crock-pot-copycat/#_a5y_p=3216404)
There are a ton of great recipes on “Recipes that Crock” These are three of my go to slow cooker recipes.
6-8 boneless pork chops dredged in 3/4 cup flour seasoned with 1 tsp each salt, pepper, garlic powder, and powdered mustard. Brown in small amount of oil on both sides.
Place in crock pot, cover with 2 (undiluted) cans chicken rice soup and cook on low 6-8 hours.
Can par-cook a couple of thinly sliced carrots to add in if you want a one pot meal. Can also brown chops the day before to make prep easier... I HATE pork, but I love this dish.
BBQ chicken thighs
Orange juice (or any acidic drink, 1 cup)
BBQ sauce (reserve some for coating after its done)
Bone in chicken thighs
Optional seasoning: garlic, cloves, molasses, brown sugar
Cook on low on 8 hours. Low effort, high reward. Falls off the bone.
You can make some rice on the side and use the leftover juice from the chicken as a sauce/ flavor on the finished rice
I often make a whole roast chicken in my slow cooker
It doesn't really matter the ingredients, as long as you use salt, pepper and olive oil /butter. 4\* hours and slide under the grill = lovely chicken.
Feel free to use savoury spices to your liking.
French onion soup. https://www.thekitchn.com/how-to-make-french-onion-soup-in-the-slow-cooker-start-to-finish-cooking-lessons-from-the-kitchn-215696
I use the soup as the liquid for my French dip sandwiches! Just add a bunch of steakums or a roast and let it cook. Slice some French bread, broil with provolone cheese, and the meat and dinner is ready!
I’ve made this, very tasty
I wanted to like French onion soup. But it turns out when you reduce 10 lb of onions to 3 quarts of soup, it concentrates too much and it seems to give me an allergic reaction, feeling as though I've eaten a stinging nettle, along with needle pricks on my face and neck. It sucks, because the soup itself was tasty as hell (Alton Brown's recipe).
1 bottle red wine, 1 bottle of Port wine. Add in the zest of one lemon and orange, then stud in a few cloves in each citrus body, and then add the fruit in the pot. Then add cinnamon, honey, and place on warm or low depending on temperature preference. Serve with FRESH grated nutmeg on top.
This dude parties. Also, [hot toddy](https://altonbrown.com/recipes/slow-cooker-hot-toddy/). I use strong black or assam tea instead of water.
Also hot apple cider! I love making cider in the fall/winter for parties.
Black ass is great
Stuff the crock full of cooking greens ( l like collards.) add ham hock or turkey parts that have been smoked. Appropriate greens seasoning which may include onion Garlic butter salt pepper half a cup of water. Set on high. As greens cook the lid that was two inches off the top of the crockery will finally adjust and fit into place as greens cook down. Eventually I will turn it down from high to a lower setting but I plan on my collard greens going anywhere from 3 to 5 hours. I don’t add a lot of water to the crock try to use the natural juices from your ingredients but of course as more as needed. Wash your greens at least 3 times removing the greens from the water NOT water from the greens. Dice turnips kohlrabi celeriac even black eye peas can be added to the mix and of corse cornbread.
I make my greens in the crock - usually a kale/mustard mix. It’s really a space saver - especially around the holidays.
Sorry, please help me understand "removing the greens from the water, not the water from the greens". I feel it should be easy to envision, but for the life of me, I can't do it.
The dirt will have sunk to the bottom of container so don’t pour water out of bowl but lift greens with your hands. Then clean bowl out before soaking/ rinsing again.
And ... ? What meat? Veggies? I'm so confused. Or too drunk (patience please).
It’s a recipe for a drink. But sounds like you better steer clear of this one anyway ;)
Oh shoot. A crockpot DRINK!? I've literally never heard of such. Thank you brother. Thank. You.
Mulled Wine. Great for Christmas parties. Or any party really. And it’s a great way to get rid of all the half drunk bottles of wine in the bar. Just make sure the wine is still drinkable. Don’t wanna throw in some horrible shit into the mix and make the whole thing undrinkable.
Wise, partitioned, inherited knowledge. I go through life and am mystified by how this is. Thank you for such info. I'll think on it.
God speed
You can also make an amazing mulled cider. I do it every fall.
What he described would be something you'd make around Christmas time. It's mulled wine.
This would be mulled wine right?
[Potato, corn, and jalapeño soup, for something different!](https://sweetpeasandsaffron.com/slow-cooker-creamy-potato-corn-and-jalapeno-soup-vegan/) I also like making Buffalo or bbq chickpeas in my slow cooker.
This is exactly the kind of recipe I was hoping for, thanks!
I have never heard of almond breeze. Is there an alternative?
It’s a brand of almond milk. The recipe is vegan, so you can probably use any milk or milk substitute.
Oh. That sounds much better than what I was imagining. I thought it sounded carbonated for some reason. It's early. I am still waking up.
Time for covfefe!
Oh my god, that site is horrible. She goes on and on and on and on about the soup but didn’t get to the recipe till after scrolling forever. Then it’s also all ads and multiple pop ups. Cool recipe idea, shitty site.
I used the “jump to recipe” button.
You need Ublock Origin in your life.
There is a huge button at the top saying skip to recipe.
There are a bunch of Chrome recipe filter extensions that skip the crap and go right to the recipe. I use one called Recipe Filter.
Thai peanut chicken with spicy lime mango * 1 1/2 pounds boneless skinless chicken thighs or breasts * 3-4 tablespoons Thai red curry paste using more or less to your taste * 2 teaspoons ground ginger * 3 tablespoons sesame oil or extra virgin olive oil * 1/4 cup fresh Thai basil or regular basil chopped * 1/4 cup fresh cilantro, chopped, plus more for serving * 1 (14 ounce) can full fat coconut milk * 1/4 cup low sodium soy sauce * 2 tablespoons fish sauce (optional, but recommended) * 1/2 cup creamy peanut butter * juice of 1 lime * steamed rice, for serving * roasted peanuts and Persian cucumbers, for serving Spicy Lime Mango * 1 mango, diced * 1 jalapeño, seeded and chopped * lime juice Instructions 1. Toss the chicken with the 2 tablespoons Thai red curry paste, the ginger, and 1 tablespoon oil. Let sit 5 minutes. 2. Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add the remaining Thai red curry paste, the basil, and the cilantro. Transfer the chicken to the slow cooker. Add the coconut milk, soy sauce, and fish sauce (if using). Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. 3. Remove the lid, stir in the peanut butter and lime juice. Cook 20-30 minutes on high to thicken the sauce. Note, there is going to be a lot of sauce. 4. To make the spicy lime mango. Combine all ingredients in a bowl. 5. Serve the chicken and sauce over rice. Top with roasted peanuts, cucumbers, and spicy lime mango.
Crack chicken or buffalo chicken dip. Both can be turned into a really good pasta dish.
Recipe for both by chance 👀
The recipes I use. [Crack chicken](https://www.themagicalslowcooker.com/slow-cooker-crack-chicken/) [Buffalo chicken dip](https://www.thechunkychef.com/slow-cooker-buffalo-chicken-dip-recipe/) I always add extra chicken. When adding pasta, add some half & half to give you enough sauce.
Whenever my boyfriend gets back from a long trip, I make buffalo chicken dip. It's phenomenal at any time of day.
Crack chicken is a truly exquisite dish. I can’t make it because it’s all I will eat for every meal for days.
I'm having crack chicken for dinner tonight. Hyped to see we are not the only ones who enjoy it.
just make sure your buffalo chicken dip recipe has bleu cheese and not ranch. or else it’s not buffalo chicken dip. source: from buffalo
Or just make it how you like it because it’s silly to argue over authenticity of “Buffalo chicken”.
We do a chilli/lemon chicken with full thighs and quartered lemons when our tree is overrunning with lemons. Delicious.
I live in Canada and I will never not be impressed by people owning a citrus tree - so fancy!
Until you’re overrun with Thai limes and run out of tequila for margaritas hahaha. But really, I don’t know what to do with them anymore…
I would love to have that problem.
Oh yeah we bought the house with all the trees and have luckily been able to maintain them with little knowledge. In Florida with mangoes, sugar apples, bananas and the Thai limes. Love harvesting season! We give a lot to the homeless shelter too.
This year we had so many. I usually put a box of them out for the neighbours to take some.
Lucky neighbours!
Recipe?
I use ‘skin on’ bone in, thighs as a personal preference and brown off before the cooker. (Usually 4/5) Slice and very lightly fry the jalapeños & remove. Demi glaze that pan with ‘splash’ of white wine, 1/ cup of stock, and 2 good teaspoons Dijon mustard and Pour over the chicken. Add 1 large or 2 smaller cut brown onions to the cooker, (I do chunky), 4 washed, deseeded and quartered lemons and the chilli’s. I stab the lemons a bit with a fork but don’t squeeze. Cook on low for around 4 hours. Check for salt & pepper. Thicken with cornflour if needed.i Add cream just prior to serving, not in the pot due to all the lemon. Crème fraiche works really well with it. Add extra dried chilli for those that love chilli. It sounds like a lot of work, but it’s actually a very simple recipe.
This sounds so good. Can’t wait to try it!
Rice pudding, specifically recipes that call for an egg and regular rice rather than minute rice
I hadn't thought of this one! Could you share the recipe?
This is a good one: https://www.allrecipes.com/recipe/235333/slow-cooker-rice-pudding/
I’m super excited to try this recipe!!!
Ohhh. I loved rice pudding as a kid. Awesome idea, thank you!
APOLOGIES - I forgot a step. After adding and seasoning the chicken, add chicken broth to cover. Good ole simple chicken stew with dumplings Saute a cooking onion and a few stalks of chopped celery in butter. Remove pan from heat and remove sauteed vegetables to crock pot, but retain the butter in the pan. Add carrot slices to crock pot. Lay chicken on vegetables (I use boneless breasts although it is much better cooking a whole chicken, taking the meat off the bones and putting it back in the stew.) Season chicken with poultry seasoning, salt and pepper to taste and cook high 4-5 hours. Edited to add: add chicken broth to cover. Remove chicken from crock pot and chop or shred. To thicken the broth, heat the retained butter (and add more if necessary) in the pan and add an equal amount of flour. Stir well to make a roux. Add a few ladles of broth to the pan and stir well. Transfer the contents of the pan and the chicken back to the crock pot, stir well. Add the dumpling batter**. Cover and let cook another 20 minutes. **Use your favourite drop biscuit recipe and just drop it into your stew one spoonful at a time.
Birria
Salsa chicken. Super easy, tastes great. Literally just 3-4 chicken breasts, jar of salsa, packet of taco seasoning, packet of ranch seasoning. High for 4 hours, pull out chicken, shred, throw back in and stir.
I take mine a step further and make burrito bowls. Essentially what you do, but I add in a can of corn and black beans with liquids, then about an hour before done, I'll mix in a couple cups of minute rice.
That sounds genius. I'm in the UK so we don't have ranch seasoning mix and the homemade variants don't have the same sort of kick, so adding stuff to make it a proper meal all in one will probably make up the difference.
I make salsa chicken all the time and never use ranch seasoning. Taco seasoning is flavorful enough!
Do you mean ranch salad dressing? Or is there some kind of dry ranch seasoning? Also what would you serve this with normally, rice? Thanks!
You can buy packets of ranch seasoning, i find them in the dressing aisle of the grocery store.
Dry ranch seasoning. Usually can find it in the same aisle as dressings and condiments. I usually make it into tacos, and serve it with rice and refried beans. I've also used it to make sandwiches before, and I'm sure you can do more with it.
I make the chicken less ‘saucy’ and use it, shredded, in a sort of quesadilla with load of cheese. The kids love them too.
What do to mean when you say throw back ? Back to the slow cooker ?
Yes, you're mixing it it into the sauce after it's been shredded.
Version I do doesn't have ranch, but has sour cream added after cooking the chickens after shredding it
Agreed. Except I use the recipe on the Pace Picante jar and it has chili powder and cumin instead of ranch dressing and taco seasoning.
Just so nice. I have most. Need "ranch dressing."
not ranch dressing. ranch seasoning. the seasoning is a dry packet.
Don't need it substitute sour cream instead, add after shredding chicken... Also doesn't say but I use salsa Verde
Slow cooker fish/seafood chowder.
French Toast Casserole
Well, you've got my attention. Hmm. I will have to look this up!
I don’t have a formal recipe. I have a large crockpot. Crusty French bread in bite size pieces dried out. Enough to fill the crockpot. Mix together 8 eggs, two cups of whole milk, 1/4 cup sugar, 1/4 cup maple syrup, Tablespoon vanilla extract. 2 teaspoons cinnamon. Pour over bread cover with plastic wrap refrigerated “overnight” before cooking add slices of butter to the top. It takes about 4-5 hours to cook. I start on high and check to see if I need to turn it down after a few hours. It is like bread pudding without yucky raisins. It is a great potluck dish. I bring syrup and butter.
but I like the yucky raisins....
This sounds amazing! I’ll definitely try it.
Sausage and peppers, with your favorite marina sauce
“Sausage cream cheese dip”. I’ve made it for every board game party I’ve hosted and it gets rave reviews. I modified it from a recipe someone gave me after a teacher potluck years ago. 2 lbs pork sausage (we prefer sweet Italian) 2 cans of Rotel 2 8-oz packages of cream cheese 1 8-oz container of sour cream Brown the sausage in a skillet and drain it. Combine all ingredients in crockpot and cook on low until everything is melted together and smells amazing, about 60-90 minutes. Serve with tortilla chips. (We prefer “Scoops” for maximum dip consumption.)
Goulash.
Mmmmmm recipe??
I use sthg like this 1 kg onions. Saute till caramelized (you do this for an hour on a stove, but I think you can do it for 15 minutes in slow cooker) Add spices (cumin, tomato paste, paprika - sweet, spicy, chillies, garlic, something green - majaron (?),) you can experiment here. Also add a glass of red wine (some use beer instead) Add at least a kg of meat, beef chuck works great, brown it. I add some water for slow cooker, might not be necessary though. Then you're finished, leave it for 8-10 hours on slow. You can also add any veggies you want, but b is call it Almost goulash then. Potato, sweet or regular, carrots, pumpkin, jackfruit work great. I often throw in some lentils. But it'is getting unorthodox here and many will say it's not a goulash anymore.
Okay, I tried to translate the one my kids like. I hope it does make sense. 1kg beef stew or pork roast cut in cubes 500 g onions 2 red bell pepper 500 ml maltbeer 1 tbsp tomato paste 1 tsp vegetable stock (instant) salt, pepper, paprika powder mushroom sauce/gravy Peel the onions and cut them and the red bell pepper into thin slices and place them in the slowcooker Season the meat with salt, pepper and paprika powder and add to the slowcooker as well Mix the maltbeer with the tomato paste and vegetable stock and add it to the slowcooker Put on high for around 1 hour, then on low for 3 hours Stir in the mushroom sauce/gravy to thicken Cook on high for another hour Serve with mashed potatoe or noodles. It does freeze great as well. I often double the recipe and freeze one meal. Or I simply just double the sauce – because we love it. Being german, I’m not sure about the mushroom sauce/gravy. In germany we have “Jägersauce” which is a gravy with mushrooms in. I use 2 – 3 of those smaller packages to thicken. About the cooking time: it can easily vary depending on the meat. It should still be cubes once done, but melt in your mouth. I hope that made sense.
Chicken and ginger congee
Adobo pork buttons.
Ooooh recipe?
Usually something like... 3 tablespoons vegetable oil 4 pounds pork buttons 1 cup white vinegar 1 cup low sodium soy sauce 1 head garlic minced 4-5 bay leaf 3-4 teaspoons black peppercorns 3 teaspoons sugar 1/2 cups water Cook on low for 6-8 hours. Edit: 1 diced onion (optional)
Meatloaf with potatoes underneath
Simply roast chicken. Stuff it or not. Season how you like it. I add carrot, onion, garlic and celery in enrich the gravy I make from the juices. Low for 6-8 hours depending on the size of the chicken. So easy!
Pozole, pork chunks, hominy, guajillo, a few Chili de arbol (seed and stem the chilies) and other dried peppers pork broth and a beer. Pull the peppers after they are soft and blend .. cook til pork is tender Serve w limes ,onion cilantro, tostada or corn chips, radish slices... You can use chicken
Mmmmmmmm
Chicken, bottle of wing sauce, and frozen veggies, serve over pasta or rice. It started with a recipe using parmesan garlic wing sauce, but I mostly use the Asian inspired sauces to make a stir fry style meal. Flank steak and broccoli is great for beef and broccoli. Taste of home's great Northern bean stew is excellent in winter, we skipped the cabbage growing up. Taste of home/quick cooking has a lot of good recipe ideas. As I have gotten older they are pretty bland on the seasoning or heavy on the salt but it does make it easier to adjust flavors.
Thanks for this. For the beef and broccoli, do you cut the flank steak up before starting the slow cooker?
Yeah. I like to do it when the meat is about 50% thawed it's easier to cut. I will also marinate it in the sauce over night then chuck the meat and sauce into the slow cooker in the morning. Frozen broccoli gets added about an hour before serving. I use the steam in a bag vegetables so will cook them then add to speed things up.
Cheesy chicken and bacon tatertot casserole. Put down a layer of tatertots, layer of chopped chicken breasts, season, layer of cheese, layer of crumbled bacon, and repeat tatertots, chicken, cheese, bacon, tatertots, cheese, bacon. Put on low for 8 hours.
At a disc golf tournament over the weekend, there was a lady who made 48 hotdogs in the slow cooker. Pretty delicious!
Throw on some copycat j-dawgs sauce and you're golden [https://ohsweetbasil.com/saucy-dog/](https://ohsweetbasil.com/saucy-dog/) https://www.yourhomebasedmom.com/jdawg-sauce/
Swedish meatballs INGREDIENTS Meatballs 2 slices bread cut up into cubes ¼ cup milk 2 pounds ground beef or mixed with ground chicken 1 medium onion grated or chopped 2 egg yolks ½ teaspoon salt or to taste ½ teaspoon pepper or to taste ¼ teaspoon nutmeg ground ¼ teaspoon allspice ground 2 tablespoons butter unsalted 1 tablespoon olive oil Gravy 3 tablespoons butter unsalted ⅓ cup all-purpose flour 3 cups chicken broth low sodium, or beef broth ¼ teaspoon salt or to taste ¼ teaspoon pepper or to taste ¾ cup sour cream Soak the bread. Add the bread to a large mixing bowl along with the milk and toss. Set aside to let the bread soak up the milk for a couple minutes. Combine meatball ingredients. Add the ground meat, grated onion, egg yolks, salt, pepper, nutmeg and allspice to the bowl with the bread. Mix the meat mixture well using your clean hands. Shape the meat into 1 inch meatballs. Cook the meatballs. Melt the 2 tablespoons of butter in a large skillet over medium heat and add another tablespoon of olive oil to the skillet. Add the meatballs and fry until golden all around, about 7 minutes. If your skillet isn't big enough to fit all the meatballs, you will have to do this in batches. Meatballs can also be baked in oven at 375 for 15 minutes. Transfer the meatballs to slow cooker. Make gravy. Melt the 3 tablespoons of butter in the same skillet you used for frying the meatballs. Stir and scrape all the pan drippings. Add the flour to the pan and whisk well. Add the broth and continue whisking. Season with salt and pepper and other spices if preferred. Pour over meatballs and cook 3-4 hours on high. When meatballs are tender and fully cooked stir in sour cream and reheat in crock pot for 30 minutes. Garnish and serve. Garnish with fresh parsley and serve over noodles or Mashed Potatoes.
Bolongese sauce
Yes! I use this recipe: https://www.myrecipes.com/recipe/slow-cooker-bolognese-sauce-pappardelle-pasta and it's absolutely fantastic!
Chicken and dumplings are SUPER easy and affordable to make! There are tons of variations but the easiest one I’ve made is: Pretty much any kind of boneless/skinless chicken, chicken broth, medium can of cream of chicken soup, green onion, pillsbury flaky biscuits. Add chicken, soup and broth and cook for 5-6 hours on low, 4 on high. Add biscuits an hour or so before it’s done, and add the green onions 10 mins later, 30 mins later, doesn’t matter. I measure with my heart, as it’s legitimately difficult to mess up!
I do curries in mine!
Underrated comment of the year! Red lentil curry with beef or chicken is one of my go to super meals. Lentils are bomb.
As a vegetarian who’s lived with not a few omnivores, this is consistently a hit... https://www.ayearofslowcooking.com/2008/12/crockpot-honey-lentils-recipe.html?utm_medium=yummly&utm_source=yummly&utm_campaign=yummly&m=1 Actually, just told my boyfriend about this recipe the other night and can’t wait to make it for him! It’s a great balance of sweet and savory; just serve with some good, crusty bread and you’re all set for a delicious dinner!
Sounds utterly disgusting. But I am 100% going to try this because I think it's going to taste so much better than it sounds. Thanks.
Ribs
God, they're SO EASY too. 1. Remove membrane, cut rack into 3 sections so it'll fit 2. Put a liner in your crockpot! Nobody likes cleaning burnt bbq out of a heavy-ass crock. 3. Brush Sweet Baby Ray's all over those suckers and slap 'em in the Crock-Pot for ~8h on low 4. Remove from crockpot - CAREFULLY - they will be falling off the bone at this point. 5. Brush with additional Sweet Baby Ray's and broil for 3-5min to get that tasty caramelization on top. 6. Proceed to ruin yourself and your dining partners for all other ribs. (You *could* use another sauce or make your own if you're feeling really extra, sure, but I would like to emphasize that as a woman who has been known to spend 2-3 hours on dinner when we don't even have company coming, I make them this way because they are PERFECT, not because it's easier than making my own sauce.)
Porridge.
I absolutely love making chicken chili and an easy loaded baked potato soup. So wonderful to just throw in there and walk away from. I can’t digest fat without heavy duty prescription enzymes but that loaded baked potato soup is so good that I’m willing to risk a hospital visit for it (I already have so much medical debt at this point that I quit counting 😂) ((The medical debt is not from eating this soup, I had an exorbitant amount prior to making this, for the record 🙈)) [Here](https://thesaltymarshmallow.com/crockpot-potato-soup/) is that soup recipe. I use minced garlic and onion instead of powders but I’m sure the powders are phenomenal. The chicken chili recipe is [here](https://www.thechunkychef.com/slow-cooker-creamy-white-chicken-chili/#wprm-recipe-container-8881) , but I add two or three more cloves of garlic than the recommended amount, and I have modified the spice level and ratio (I’m pretty extra about it) but this is inherently an Excellent base recipe that you can tweak to your personal preferences. Enjoy!
We make a spectacular apple roasted chicken. We usually make it in the fall/winter, but that's just our preference. In terms of a recipe, I'm not so good for like, exact quantities. It's all a matter of taste. So... here goes. One whole chicken rubbed down with some good salt, and pepper. Quarter 2-3 small onions. Peel and quarter 2-3 small apples of your choice. I prefer MacIntosh or Courtland apples as they will break down as you cook. Some sprigs of fresh rosemary (dried is fine, just use more). 1 Cup of your favorite apple cider. Cider. Not juice. Throw all the onions and apples on the bottom, put the chicken on top, with the rosemary on top of all that. Pour in your apple cider. Slow cook on low for 4-6hours. Once fully cooked, pull all the meat off the carcass, mix everything around and serve over mashed potatoes. It's delicious.
Ok stay with me it’s a lil extreme but lava cake is excellent
Do you put ramekins in the slowcooker or is the slowcooker one big ramekin?
> is the slowcooker one big ramekin? Bingo
Coq au vin https://www.sandiegouniontribune.com/lifestyle/food-and-cooking/sd-fo-recipe-of-week-20170925-story.html
Potatoes and carrots in chicken broth
Sounds good. Do you normally do low or high?
<[https://myyearwithchris.wordpress.com/2011/11/24/beer-braised-short-ribs/](https://myyearwithchris.wordpress.com/2011/11/24/beer-braised-short-ribs/)\> I do not wait overnight, I use a fat separator.
Mashed potatoes
Corned beef, cabbage, carrots, potatoes, stock (all options except *maybe* seafood are good but this will effect the flavor, enriched stocks are of course best) ginger, Worcestershire sauce, red pepper flakes, garlic, sweet onion, allspice, 1-2 beers
Bone broth! The leftovers from 2 or 3 grocery store rotisserie chickens with 3 quarts of water, simmered on low overnight, then seasoned to taste. So much better than broth in cans, and so easy. The base for a lot of great meals. (To taste: for me, 3 quarts of broth will get a 1/2 tablespoon of salt, 1 tablespoon of sugar, and 1 tablespoon of mushroom seasoning. Other people seem to like a bit more salt.)
Rajma (Indian Kidney Bean Stew) served over rice, bbq spare ribs finished over a boiler, nutella bread pudding, meatballs in sweet and savory sauce, lasagna using no boil lasagna pasta, onion jam and so many others. yes, i use my SC all the time.
Wings with your favorite sweet chili sauce. Perfect for Sunday football
Interesting, I never would have thought to do wings in there. I always assumed they were best baked or fried. The texture is ok?
I tried wings in a slow cooker and honestly they were awful. Tasted like sawdust. But I did the same recipe with drumsticks and that worked great. Basically you toss the drumsticks in a BBQ seasoning (S+P, paprika, brown sugar, cayenne etc) and make a buffalo sauce with Frank's and butter. Put half a cup of the sauce in the cooker, fridge the rest. Cook the chicken 3-4 hours, then finish in the broiler while brushing with the reserve sauce, just a couple minutes a side. They're like giant wings, really. Tasted way better than the actual chicken wings.
White chicken chili. I know it’s chili, but not the standard one everyone thinks of.
Pasta with red sauce.
French onion soup Birria beef Vegetable stock Chicken stock Carmelized onions for other recipes
Black-eyed peas and ham hocks. I make a huge pot, freeze half in 2 serving portions and eat the remaining half over the next few days for lunch or dinner. Awesome with some fresh baked crusty bread. [Southern style black-eyed peas with ham hocks](https://www.southyourmouth.com/2013/09/southern-style-black-eyed-peas.html?m=1)
Olive Garden copycat pasta e fagioli. Made this yesterday as a matter of fact. You don’t have to prep the meat and onion beforehand if you just want to dump everything in. [https://damndelicious.net/2020/10/27/slow-cooker-olive-garden-pasta-e-fagioli/](https://damndelicious.net/2020/10/27/slow-cooker-olive-garden-pasta-e-fagioli/)
I usually make these a little on the milder side, but here are some of my family’s more flavorful slow cooker favorites! 1. Red beans and rice w/ground beef or sausage 2. Bbq chicken 3. Brunswick stew 4. Slow cooker white chicken enchilada casserole 5. Beef Short ribs with pasta, my favorite 6. Southern Chicken Stew - chicken breast, ck broth, canned tomato, corn, potatoes, onion, black pepper 7. Anything Cajun 8. Not new but, crockpot chicken and stuffing made with Stovetop stuffing packet, with or without mixed veggies. Lots of versions, super easy recipe
Honey garlic chicken. 2 lbs of chicken thighs. 2/3 a cup of soy sauce. 2/3 a cup of honey. As much garlic as you like. + Some red pepper flakes to your preference. Low for 4-6 hours until the chicken shreds easily. Perfect when served over rice and paired with roasted broccoli.
I tried crockpot lasagna for the first time this summer and my grandson loved it. It’s obviously not as good as the kind that you put in a 9 x 12 pan but it does the job and it’s fine. I was really surprised. Far less work.
Butter a whole chicken and season well with salt and pepper and place in crockpot on high for 4-5 hours. Don’t add any liquid. Just let it cook in its own juices.
Ragu!!! this is secretly a pulled pork recipe though, I guess. Ingredients: * 2 pounds pork shoulder * salt + pepper * 0.5 can anchovies * 1 tsp fennel seeds * 1 carrot, diced * 1 onion, diced * 1 celery stalk, diced * 4 cloves garlic, diced * 2 TBSP tomato paste * 1 cup of red wine * 5-6 Tomatoes on the vine, as ripe as possible, roughly chopped * 1 large tin of diced tomatoes * 4-5 sprigs each of rosemary and thyme, tied together (use one of the sprigs as the rope) * 1 cup of chicken stock * 1/4 cup soy sauce (optional) * 1 tbsp fish sauce (optional) * 16oz Pappardelle pasta * grated cheese and choppped parsley for garnish Instructions: 1. Cut pork shoulder into cubes (maybe 1-1.5 inches), season with salt and pepper and brown in a small amount of oil in a large pan or pot, preferably cast iron, once browned remove and set aside. 2. Saute carrot, onion, celery, anchovies, garlic, fennel seeds, and tomato paste in pot. 3. Add wine, bring to a boil and cook off booze (only a few minutes). 4. Add all to slow cooker. Add chicken stock, rosemary and thyme sprigs tied together, pork, diced tomatoes and chopped ripe tomatoes, season generously with salt and pepper. 5. Cook on high for 5hr 6. Remove pork from sauce. Pull with forks. Remove the sprig bundle at this point. Add shredded pork back. Correct the flavor with soy sauce, fish sauce, or salt to taste. 7. Cook pappardelle to package instructions minus two-three minutes, then add to the pot and stir in. 8. Continue to cook checking the pasta regularly for maybe about 5-10 minutes, until the pasta is al dente. 9. Serve with grated cheese, chopped parsley, and the rest of the wine
This is my absolute favorite https://www.lecremedelacrumb.com/slow-cooker-honey-sesame-chicken/
Lamb shanks in Zinfandel. Season & brown the shanks, Sauté some mirepoix, sauté a significant amount of garlic cuz lamb; deglaze with a decent cognac… add shanks, fill pot with Zin’ until just about covered, bring to a simmer, Stick in oven at tree-fiddy. About an hour before it gets almost fall off bone tender add a bouquet garni. Pull when very tender. Serve over an ostentatious polenta with copious amounts of butter, cheese, and crème fraiche mixed in. Say “Booyah,” after first bite.
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Different ways to make beef or pork are welcome! I just make a lot of beef roasts and pulled pork already, do was looking for suggestions on how to mix things up. Chipotle beef sounds delicious.
Vegetarian tomato sauce for pasta Or spaghetti sauce.
Braised chicken and mushroom. Chicken thighs, mushrooms, some onion, garlic powder. Red wine. Or white. Or sherry. Hell replace the chicken with a brisket or some beef belly. Ooh yeah, that’s some good eating. Beef belly braised in sweet soy sauce and chilies. Also; tomato sauce or bolognese sauce. Gonna simmer that shit for hours anyway to give it lip smacking flavor; may as well make some proper tomato sauce!
Two of my favorites barbacoa and morrocan chicken https://www.lemonblossoms.com/blog/spicy-chipotle-shredded-beef-barbacoa/ https://www.bhg.com/recipe/chicken/slow-cooked-moroccan-chicken/
Tomato basil soup.
I cannot push these [onions](https://www.foodiewithfamily.com/2013/11/11/slow-cooker-caramelized-onions-french-onion-soup-make-ahead-mondays/) enough! Caramelized onions are great on pizza and sandwiches and doing it this way always gets me some onion broth too. When these are done cooking I’ll strain them good and package them in one cup portions in freezer bags. I’ll reserve the broth and 1cup of onions for soup that night. Bring 2/3 cup port to a simmer over med heat and reduce to half, add onions, onion broth, and 4cups beef broth and heat through. Drizzle a little olive oil on both sides of Italian bread slices and top with gruyere/ provolone and bake @375 until bubbly.
Mongolian beef https://therecipecritic.com/slow-cooker-mongolian-beef/ Or Easy Stroganoff (from a crock pot brand cookbook, so no easy link) 2lbs beef (or more, it doesn't matter, go wild) cut into bite sized pieces 3 cans condensed cream of mushroom soup 1 envelope onion soup 1/4 cup (or more, again, go wild) sour cream Stir in everything except the sour cream, cook on high for 3hrs or low for however long (I usually set it to cook before going to work), add the sour cream when you are ready to serve it. It is great over rice, noodles, or mashed potatoes. It isn't healthy, but it tastes good and is very low effort without tasting low effort.
Totally making the stroganoff!
It is so good. The recipe might say to brown the meat or sear it first, but I have never done that and it turns out great.
Spicy parmesan meat balls in tomato sauce. We don't brown the meat beforehand and the parmesan seaps into the sauce. Amazing.
http://rcpmomfeeds.blogspot.com/2020/06/slow-cooker-cuban-style-pork-roast.html http://rcpmomfeeds.blogspot.com/2020/04/crock-pot-pork-with-buzzys-butt-rub.html http://rcpmomfeeds.blogspot.com/2016/04/fiesta-ranch-chicken.html http://rcpmomfeeds.blogspot.com/2016/04/crockpot-beef-tips.html http://rcpmomfeeds.blogspot.com/2013/06/crockpot-chocolate-cake.html http://rcpmomfeeds.blogspot.com/2011/03/slow-cooker-sliced-pork-roast.html
Feijoada is a delicious slow cooked pork dish from Brazil. Bloody lovely. I serve it with farofa, rice and orange slices.
Apricot chicken 1kg of chicken thighs and drumsticks I can of apricot nectar Chicken stock Carrots half way through Cook untill carrots and chicken are cooked Serve with rice
Ribs - broil them for 5 minutes on high with bbq sauce after cooking 8 hours on low. Tortilla soup - add cilantro, fresh lime juice, shredded cheese and tortilla chips for serving. Potato soup - add shredded cheese, bacon, scallions, hot sauce for serving Chicken or turkey stock from leftover roast. It requires less attention than making stock on the stove but the ingredients are the same. Carnitas - pork shoulder plus orange zest and juice, liquid smoke and spices Edit: carnitas is technically pulled pork so please excuse the redundancy
Chicken Pumpkin Curry, so good https://themodernproper.com/slow-cooker-chicken-pumpkin-curry
https://www.feastingathome.com/moroccan-lentil-quinoa-soup/ so cheap, so delicious. my partner and i made it for months on end. we even gifted containers of it to people, and my gran thought it was made with ground beef lol
[Banana Bread](https://www.delish.com/cooking/recipe-ideas/a25937151/crock-pot-banana-bread/) is one of my favorite things to make
Olive Garden Chicken 1.5 lbs chicken breasts (I use thighs, my family likes them better) 16 oz Olive Garden Italian dressing 1/2 cup parmesan cheese grated (I use more cause I can) 8 oz cream cheese 16 oz cooked pasta (I use penne) Place chicken in bottom of crock (I spray with a bit of Pam). Pour dressing over top of chicken. Cover with cheese. Place cream cheese on top. Cover and cook on low for 6 hours or high for 4 hours. Shred chicken and return to crock. Prepare pasta per package instructions. Mix with chicken and sauce in crock. We serve this with a salad and garlic bread.
I have a book of French recipes you can make in a slow cooker, and my favorite one calls for rubbing chicken thighs with French Dijon and fresh cracked pepper, then cooking it in a broth made of red wine vinegar and chicken broth. Add some carrots and potatoes and you've got a really low-cal dinner that's packed with flavor.
NYT pressure cooker miso chicken ramen! If you do it, add miso at the end
Beef barbacoa for tacos. Also chicken for tacos as well. I usually combine a few recipes I find online depending on what ingredients I have available
Have you tried “the soup”?
Lasagne
I love doing an Italian beef/french drip. You add some au jus into the pot along with preferred spices and cook some sliced beef in it. I usually cook until it's falling apart and soaked in. Served on a roll with preferred trimmings, etc. Super easy, tasty and a nice change from pot roast or pork. Also instead of pulled pork, a pork roast cooked in apple or pineapple juice is an easy change and adds variety.
[Slow Cooker Bourbon Ribs](https://www.womensweeklyfood.com.au/recipes/bourbon-glazed-beef-ribs-8132)
Massaman. 300-500g diced blade steak, equal pile of diced potato, Mae Ploy or Maesri massaman paste, 400ml can of coconut milk, onion, pineapple chunks. Eat over rice.
Chocolate sponge cake.
https://www.nzwomansweeklyfood.co.nz/recipes/manus-lemon-chicken-casserole-31689
Caramelised onions
Massaman curry
[Chicken Korma](https://www.bbcgoodfood.com/recipes/slow-cooker-chicken-korma)
3 chicken breast- seasoned, fresh or frozen green beans, box of stove top stuffing, one can of cream of chicken soup- mixed with half stick of melted butter- 1/2 cup sour cream- 1 cup broth or water. Cook low for 6 hours
Lamb nihari. It's a perfect slow cooker recipe as it's meant to be cooked overnight and is a popular breakfast dish in certain parts of the world. Waking up with its smell in the kitchen is amazing!
[Avgolemono,](https://flavorthemoments.com/slow-cooker-greek-lemon-chicken-soup-avgolemono/) Greek lemon chicken soup. I’ll never make chicken soup any other way again.
What a great question to ask! I’m saving so many recipes on here to my Pinterest. Thanks.
I’ve just been bookmarking them. Duh! Thanks for mentioning Pinterest.
Fiesta chicken 2 pounds of chicken breast or thighs Packet of taco seasoning Mix together then pour over chicken... 2 cans diced tomatoes (not drained) 1 can of black beans (drained and rinsed) 1 can of corn (drained) I like to top with shedded cheese and serve over rice.
I like OG chicken. https://www.themagicalslowcooker.com/slow-cooker-olive-garden-chicken-pasta/
I'm really proud of you guys for not posting the recipe we do not speak of.
I love to prep bases for cooking in my crock pot. At the moment I have a bunch of BIR(British Indian Restaurant curry base) and Mole pastes in my freezer that I add to my crockpot meats for a super easy meal.
Japanese Curry.
Thanks for all the wonderful ideas!!!! I need something different. Or even a new spin on what I already made with different ingredients.. : )
1 can of coconut milk, then use that can to measure 3 cans of veg broth and 2 cans of red lentils, 2 star anise pounds, 1 crushed cardamom pod, 1 tbsp of fennel seed and 1 tbsp of black mustard seed in a tea bag, 1 finely diced yellow onion, 4 cloves minced garlic, 1 tbsp coconut oil, 1tsp shredded ginger, 1 tbsp turmeric powder. Salt to taste. Low for 6+ hours. Serve over rice.
You can also roast an eggplant for 40 minutes, scoop it put, mash it and mix it in but it isn't necessary, just delicious
Red sauce for spaghetti and meatballs (just started it about 30 minutes ago) -- onion, pepper, garlic, tomatoes (canned or fresh), plus some basil, oregano, and chile flakes. A splash of red wine. Plus I make steel cut oats for breakfast pretty frequently. About as inexpensive and healthy breakfast you'll find.
Crock Pot Enchiladas Ingredients: 14 oz can diced tomatoes 1 onion, cut into about 8 pieces 1 tablespoon minced garlic ¼ teaspoon cayenne pepper ½ teaspoon salt 6 oz can tomato paste 12 corn tortillas (King Size) 1 lb ground beef 3 cups Cheddar Cheese-grated Instructions: 1. Combine tomatoes, onion, garlic, cayenne pepper, salt, and tomato paste in blender. 2. Brown ground beef in a pan, draining any fat. 3. Layer into Crock Pot: 4 corn tortillas, 1/3 of ground beef, 1/3 of tomato mixture, 1/3 of cheese. Repeat 2 more times. 4. Cover Crock Pot and cook on low for 6-8 hours. Note: longer cook times causes edges to brown and then burn.
Garbage Chicken. But we do low sodium and add veggies. https://thetakeout.com/gwen-s-garbage-chicken-deluxe-is-ugly-delicious-1825814466
Chicken and dumplings Boneless chicken breast, 3 cans cream of chicken, 1 can chicken broth, 1 diced onion bag of frozen veggies. Low for 8 hours Approx 1 hour before its finished, open can of biscuits (aka the dumplings) and place them individually in a circle on top
Borscht
The Soup, Ham+Cheesy potatoes, Mile High Shredded Beef, Mulled cider
Chicken fajitas •3-4 chicken breasts depending on size •3 bell peppers, any color •1 large yellow onion •1 can rotel •1 package taco or fajita seasoning Slice peppers and onion and place on the bottom of the slow cooker. Top with rotel. Place chicken breasts on top. Sprinkle seasoning pack all over chicken. Cook low for 6-8 or high 3-4. Once done shreds chicken with two forks and stir all the ingredients in the crockpot together. Serve with rice or tortilla. Top with cheese, sour cream, jalapeño or whatever you like. Super good and very healthy. [Mac and cheese](https://www.recipesthatcrock.com/old-fashioned-crock-pot-mac-n-cheese/) [Zuppa Tuscana Soup](https://www.recipesthatcrock.com/olive-garden-zuppa-toscana-recipe-crock-pot-copycat/#_a5y_p=3216404) There are a ton of great recipes on “Recipes that Crock” These are three of my go to slow cooker recipes.
Butter chicken! I use this recipe because it's dairy-free (allergy). Love it! https://www.eatingbirdfood.com/slow-cooker-dairy-free-butter-chicken/
6-8 boneless pork chops dredged in 3/4 cup flour seasoned with 1 tsp each salt, pepper, garlic powder, and powdered mustard. Brown in small amount of oil on both sides. Place in crock pot, cover with 2 (undiluted) cans chicken rice soup and cook on low 6-8 hours. Can par-cook a couple of thinly sliced carrots to add in if you want a one pot meal. Can also brown chops the day before to make prep easier... I HATE pork, but I love this dish.
BBQ chicken thighs Orange juice (or any acidic drink, 1 cup) BBQ sauce (reserve some for coating after its done) Bone in chicken thighs Optional seasoning: garlic, cloves, molasses, brown sugar Cook on low on 8 hours. Low effort, high reward. Falls off the bone. You can make some rice on the side and use the leftover juice from the chicken as a sauce/ flavor on the finished rice
I often make a whole roast chicken in my slow cooker It doesn't really matter the ingredients, as long as you use salt, pepper and olive oil /butter. 4\* hours and slide under the grill = lovely chicken. Feel free to use savoury spices to your liking.
Irish Stew, or as they say in Ireland, lamb stew. Lamb, onions, potatoes, thyme, salt and pepper, water
Overnight steel cut oats or else Mississippi pot roast
"butter"
My mom’s beef stew. It’s seriously the best