Labor Day weekend is when you soak up the last rays of summer sun, heat up the grill, and hang out with relatives. But come on nobody’s going to be celebrating this holiday slaving away in a hot oven. Your slow cooker comes to the rescue, though, turning bland dishes into party bites as you enjoy yourself at the party and get some rest. From barbecue to tasty warm goodies, these 14 slow cooker recipes are your golden ticket to a delicious, stress-free Labor Day celebration. Come on over and make your holiday meal one to brag about!
Why Slow Cookers Are Labor Day Winners
Slow cookers are the unsung holiday heroes of the kitchen. You build it in the morning, dial it down to low, and let it do its thing while you’re tossing a frisbee or delivering lemonade to the guests. These are low-maintenance, high-return meals with intense flavors that will feed a crowd without having you glued to the stove. For a backyard bash or night in with friends, these foods will feed a crowd and have them begging for more.
1. Slow Cooker Pulled Pork Sandwiches
Slow-Cooker Pulled Pork Sandwiches
Barbecue purists, look away: Our favorite way to make pulled pork is in a slow cooker. It may not be authentic, but it’s super easy and totally foolproof—the meat comes out fall-apart tender every time. Break out some soft hamburger buns, a few pickles and a quick homemade slaw and dinner is served!
Equipment
- 1 Slow Cooker 5- to 6-quart
- 1 Large Skillet For searing
- 1 Saucepan For reducing liquid
- 1 Cutting Board
- 1 Strainer
Ingredients
Main
- 3 tablespoons packed brown sugar light or dark
- 2 teaspoons hot paprika
- 1 teaspoon mustard powder
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground pepper
- 1 3- to-4-pound boneless pork shoulder trimmed of excess fat
- 2 teaspoons vegetable oil
- 1/2 cup apple cider vinegar plus more to taste
- 3 tablespoons tomato paste
- 6 to 8 potato buns
- Barbecue sauce and prepared coleslaw for serving
Instructions
- Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
- Heat the vegetable oil in a large skillet over medium heat. Add the pork and cook, turning, until browned on all sides, about 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5- to 6-quart slow cooker.
- Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.
- Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes; season with salt. Roughly chop or shred the pork. Transfer to a bowl and toss with 1 cup of the reduced cooking liquid and salt and vinegar to taste. Serve on the buns with barbecue sauce, coleslaw and pickles.
Notes
Searing the pork shoulder before slow cooking is a crucial step often overlooked; it builds significant flavor through the Maillard reaction. The long, low-temperature cooking breaks down connective tissues, ensuring tenderness. Reducing the cooking liquid concentrates the flavor into a rich sauce for the finished pork. Don’t be shy about adjusting the final seasoning with salt and a splash of apple cider vinegar to balance sweetness and tang just before serving.
You just can’t have a Labor Day without one stacked high with literally falling-apart pulled pork that’s tender and soft on a soft bun. Rub a shoulder of pork with garlic powder, cumin, and paprika, and then let it slow and low cook for 8-10 hours with a bit of broth added in. The payoff? Fork-tender meat that practically falls off the bone. Serve with coleslaw and barbecue sauce for some crunch. I made this one year, and people were fighting over the last sandwich it’s that good.
2. Harty Beef and Vegetable Stew
“Cowboy” Stew
This “Cowboy” Stew is a hearty and flavorful dish featuring browned bacon and beef, simmered with aromatic vegetables like onions, celery, and carrots. Deglazed with red wine and beef broth, it’s thickened with a flour and oil mixture, then finished with tender potatoes and okra. A robust and comforting meal perfect for a crowd.
Equipment
- 1 Large Pot 8-quart capacity recommended
- 1 Chef’s knife
- 1 Cutting Board
- 1 Small Mixing Bowl
- 1 Wooden Spoon or Ladle
Ingredients
Main
- 1/2 bacon diced
- 2 pounds cubed beef stew meat
- 3 large onions medium dice
- 1 bunch celery well scrubbed, cleaned, and chopped
- 1 pound carrots medium dice
- One 750-ml bottle red wine
- 2 quarts beef broth
- 1 cup all-purpose flour
- 1/2 cup vegetable oil
- 2 pounds potatoes well scrubbed and diced, skin on
- One 8-ounce package frozen okra
- 3 bay leaves
- Salt and freshly ground black pepper
Instructions
- Brown bacon in a large (8-quart capacity) pot. Add beef and brown in the bacon fat. Add onions, celery and carrots and saute for about 5 minutes. Add red wine and beef broth, and simmer until reduced by half. In a small bowl, mix flour and oil, then stir this mixture into the stew and let simmer for a few minutes to thicken and integrate flavors. Add potatoes, okra and bay leaves to the stew and let cook until potatoes are fork tender. Season, to taste, with salt and pepper.
Notes
Achieve a deep, rich brown on both the bacon and beef for maximum flavor development; this Maillard reaction is foundational for the stew’s depth. When adding the red wine, thoroughly deglaze the pot, scraping up all the savory browned bits from the bottom. This step significantly enriches the stew. Ensure the flour and oil mixture (roux) cooks for at least 2-3 minutes after incorporation to eliminate any raw flour taste and properly thicken the stew. For an extra layer of complexity, consider adding a tablespoon of tomato paste during the vegetable sauté, which will deepen the umami profile. Adjust seasoning precisely at the end, as the flavors concentrate during simmering.
As the evening cools, this beef and vegetable stew brings warmth and comfort. Brown beef chunks for extra flavor, then toss them in the slow cooker with carrots, potatoes, onions, thyme, and a splash of red wine. After 8 hours on low, you’ll have a rich, hearty stew that’s perfect with crusty bread. It’s a crowd-pleaser that feels like a cozy hug in a bowl.
3. Creamy Chicken and Rice Casserole
This casserole is pure comfort, like a dish your mom used to make but with zero fuss. Mix chicken breasts, uncooked rice, cream of chicken soup, and veggies like peas or carrots in the slow cooker. Cook on low for 6-7 hours, and you’ve got a creamy, savory meal that feeds a crowd. My friend swears by this for her family gatherings it’s a kid-friendly hit every time.
Chicken Broccoli Casserole
This Chicken Broccoli Casserole is a comforting and easy-to-prepare dish, featuring tender shredded chicken and crisp-tender broccoli layered over white rice. It’s bound together with a rich, creamy sauce made from condensed cream of chicken soup, sour cream, and mayonnaise, then topped with generous amounts of Cheddar cheese before baking to golden perfection.
Equipment
- 1 9×13 inch Baking Dish
- 1 Large Pot For cooking chicken
- 1 Medium Pot For cooking broccoli
- 1 Large Mixing Bowl
- 1 Box Grater / Shredding Forks For cheese and chicken
Ingredients
Main
- Nonstick cooking spray or butter for the baking dish
- 4 boneless skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 1 medium head broccoli cut into small florets
- 2 cups cooked white rice
- One 10-ounce can condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 10 ounces Cheddar grated (about 2 1/2 cups)
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.
- Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.
- Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes.
- Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.
Notes
1. For the chicken, consider poaching it in a flavorful chicken or vegetable stock instead of just salted water to infuse more depth into the meat, enhancing the overall casserole flavor profile. Ensure it’s tender but not overcooked and dry before shredding. 2. Blanch the broccoli until just crisp-tender; avoid overcooking as it will continue to soften during baking. A quick plunge into an ice bath after draining can help preserve its vibrant color and texture if you’re not using it immediately. 3. Freshly grated Cheddar melts smoother and has a better flavor than pre-shredded cheese, which often contains anti-caking agents. 4. Ensure all sauce ingredients are well combined for an even texture and consistent flavor throughout the casserole. The lemon juice is crucial for balancing the richness of the cream of chicken soup, sour cream, and mayonnaise. 5. Allow the casserole to rest for 5 minutes after baking to let the sauce set, making for cleaner portions.
4. Slow Cooker Chili Con Carne
Slow-cooker chili con carne
This recipe delivers a hearty slow-cooker chili con carne, perfect for a comforting meal with minimal effort. It combines diced beef, fresh vegetables, tomatoes, beans, and classic chili spices, slow-cooked to tender perfection, serving up to 8 people.
Equipment
- 1 Slow Cooker
- 1 Cutting Board
- 1 Chef’s knife
- 1 Box Grater For carrot and zucchini
- 1 Can Opener
Ingredients
Main
- 500 g diced beef
- 1 onion finely chopped
- 1 medium-sized carrot grated
- 1/2 zucchini grated
- 1 tin diced tomatoes
- 1 tin tomato sauce
- 1 tin beans
- 1 chipotle pepper
- 1 tbs paprika
- 1 tbs cumin
- 2 tbs oregano leaves
Instructions
- Finely chop the onion, and grate the carrot and zucchini.
- Add the diced beef, chopped onion, grated carrot, and grated zucchini to the slow cooker.
- Pour in the tinned diced tomatoes, tomato sauce, and tinned beans (drained).
- Add the chipotle pepper, paprika, cumin, and oregano leaves to the slow cooker.
- Stir all ingredients thoroughly to combine.
- Cover the slow cooker and cook on a low setting for 6-8 hours, or on a high setting for 3-4 hours, until the beef is tender.
- Stir occasionally during cooking if desired, but it’s not strictly necessary.
- Taste and adjust seasoning if needed before serving.
Notes
For enhanced flavor, consider searing the diced beef in a hot pan until browned before adding it to the slow cooker; this caramelizes the exterior and builds a deeper umami foundation. Similarly, lightly sautéing the chopped onion, grated carrot, and zucchini for a few minutes can mellow their raw edge and unlock more flavor. The chipotle pepper provides smoky heat; adjust the quantity to your preference, or for a richer, more complex smoky note, consider using chipotle in adobo. Allowing the chili to rest on ‘warm’ for an hour or two after cooking can further meld and deepen the flavors. Serve with a dollop of sour cream, shredded cheese, and fresh cilantro for a complete meal.
Chili is a Labor Day favorite and is convenient using the slow cooker. Brown ground beef and then combine with kidney beans, diced tomatoes, onions, and seasonings like chili powder and cumin. Cook 6-8 hours low for a rich, full-flavored meal. Top with cheese and cilantro and serve tortilla chips to scoop it up in. I took this to a potluck and the pot was spotless!
5. BBQ Chicken Wings
Microwave BBQ Chicken Wings
This recipe offers a swift method for crafting savory BBQ chicken wings using a microwave. It features a simple, homemade sweet and smoky sauce that coats tender chicken wing flats, cooked through efficiently. A recommended final crisping step ensures a desirable texture, making for a quick and satisfying meal.
Equipment
- 1 Medium Mixing Bowl For whisking the BBQ sauce ingredients.
- 1 Whisk To ensure a smooth, well-combined sauce.
- 1 Microwave-Safe Dish Large enough to arrange wings in a single layer.
- 1 Tongs For flipping wings safely during microwave cooking and transferring.
- 1 Baking Sheet (optional) For broiling to achieve crispiness, if desired.
Ingredients
Main
- 1 cup ketchup
- 3 tablespoons light brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons smoked paprika
- 2 teaspoons spicy brown mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1 pound chicken wing flats wingettes
Instructions
- In a medium mixing bowl, whisk together the ketchup, light brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, spicy brown mustard, garlic powder, ground cumin, and kosher salt until the BBQ sauce is smooth and well combined.
- Add the chicken wing flats to the prepared sauce, tossing thoroughly to ensure each wing is evenly coated.
- Arrange the sauced chicken wings in a single layer within a large microwave-safe dish, ensuring not to overcrowd.
- Microwave the wings on high power for 10 to 12 minutes, carefully flipping them halfway through the cooking time, until the chicken is cooked through.
- For an optimal crispy and caramelized texture, transfer the cooked wings to a baking sheet and broil for 3-5 minutes per side, or air fry at 400°F (200°C) for 8-10 minutes, shaking the basket occasionally.
- Serve the microwave BBQ chicken wings immediately, garnished as desired.
Notes
While the microwave cooks the wings, a crucial step for achieving classic BBQ wing texture is a final crisping. After microwaving, transfer wings to a preheated broiler or air fryer. Broil on high for 3-5 minutes per side, or air fry at 400°F (200°C) for 8-10 minutes, shaking occasionally, until caramelized and crispy. This step elevates the dish significantly. For a deeper flavor, let the wings marinate in the sauce for at least 30 minutes before microwaving. Adjust smoked paprika and spicy brown mustard to taste for desired smokiness and heat.
Wings are a party must-have, and these slow cooker BBQ wings are next-level. Coat wings in your favorite BBQ sauce with a pinch of garlic powder, then cook on low for 6-8 hours. For a crispy finish, broil them briefly before serving. Pair with ranch dip and celery sticks. These vanished so fast at my last barbecue, I’m doubling the batch this year.
6. Savory Sausage and Peppers
Tater Tot Breakfast Casserole
This Tater Tot Breakfast Casserole is a hearty, make-ahead dish perfect for feeding a crowd. Combining crispy tater tots, savory sausage, bell peppers, and a rich cheesy egg mixture, it’s baked until golden and bubbly. Ideal for brunches or holiday mornings, its overnight preparation makes serving effortless.
Equipment
- 1 9×13 inch Baking Dish For assembling and baking the casserole.
- 1 Large Skillet For browning sausage and onion.
- 1 Wooden Spoon For breaking up sausage during cooking.
- 1 Large Mixing Bowl For preparing the egg and cheese mixture.
- 1 Aluminum Foil For covering the casserole during overnight chilling and initial baking.
Ingredients
Main
- One 16-ounce bag frozen Tater Tots®
- Butter for the baking dish
- 1 tablespoon olive oil
- 1 pound spicy bulk breakfast sausage
- 1 medium onion very finely diced
- 1 cup milk
- 1/2 cup half-and-half
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon cayenne
- 4 large eggs
- 1 red bell pepper very finely diced
- 1 green bell pepper very finely diced
- 2 cups grated Cheddar cheese
- 1 cup grated pepper jack cheese
- Kosher salt and freshly ground black pepper
Instructions
- Line up the tater tots in a buttered 9-by-13-inch baking dish.
- Add the olive oil to a large skillet over medium heat. Add the sausage and onion and cook, breaking the sausage up with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Set aside to cool slightly, then sprinkle it over the tater tots.
- In a large bowl, mix the milk, half-and-half, seasoned salt, cayenne, eggs, bell peppers, half of both cheeses and some salt and pepper. Pour over the tots and sausage mixture, then top with the rest of the cheese. Cover with foil and refrigerate overnight.
- Preheat the oven to 350 degrees F.
- Bake, covered, for about 25 minutes. Remove the foil and continue to bake until the cheese is brown and bubbly and the casserole is cooked through, another 20 to 35 minutes. Cut into squares and serve.
Notes
To elevate this casserole, ensure the sausage is well-browned for deep flavor. Dice your vegetables very finely for even distribution and quicker cooking. For crispier tater tots, you could par-bake them slightly before assembling. The overnight chill is crucial; it allows the flavors to meld and the tots to absorb the eggy mixture, ensuring a cohesive texture. When baking uncovered, monitor closely to achieve a golden, bubbly cheese topping without over-browning. A light sprinkle of fresh chives or chopped cilantro before serving adds freshness and color. Consider using a mix of mild and sharp cheeses for a more complex flavor profile.
This rainbow meal is a Labor Day holiday staple. Layer onions and peppers in the slow cooker alternating, add Italian sausage, and top with garlic, oregano, and a dash of red pepper flakes. Cook low 6-8 hours and serve on rice or buns. Peppers caramelize and become tender, and the sausage is divine. My neighbor is obsessed with this one because of its divine aroma.
7. Vegetarian Bean and Quinoa Chili
Vegetarian Quinoa White Chili
This vegetarian white chili is a hearty and flavorful dish, combining protein-rich quinoa with cannellini and garbanzo beans, fresh vegetables, and aromatic spices like cumin and chili powder. It’s brightened with lime juice and offers optional garnishes such as Monterey Jack, cilantro, and Greek yogurt, making it a satisfying and healthy meal.
Equipment
- 1 Large Dutch Oven or Stockpot
- 1 Cutting Board
- 1 Chef’s knife
- 1 Measuring Cups/Spoons
- 1 Colander
Ingredients
Main
- * 1/2 cup quinoa rinsed
- * 1 cup water
- * 1 tablespoon olive oil
- * 1 large onion chopped
- * 2 clove garlic minced
- * 1 jalapeno pepper seed and rib removed minced
- * 2 teaspoon ground cumin
- * 2 teaspoon chili powder
- * 2 15 ounce can white kidney bean cannellini bean rinsed and
- drained
- * 1 15 ounce can garbanzo bean chickpea rinsed and drained
- * 2 cup low sodium vegetable broth
- * 1 cup frozen corn
- * 1 tablespoon fresh lime juice
- * coarse kosher salt and freshly ground black pepper
- * monterey jack cheese optional
- * fresh cilantro optional
- * % plain greek yogurt optional
- * whole grain tortilla chip optional
Instructions
- Rinse quinoa thoroughly under cold water; combine with 1 cup water in a small pot, bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Let stand 5 minutes, then fluff with a fork.
- While quinoa cooks, heat olive oil in a large Dutch oven or stockpot over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
- Stir in minced garlic and jalapeno; cook for 1-2 minutes until fragrant, taking care not to burn the garlic.
- Add ground cumin and chili powder to the pot; cook, stirring constantly, for 1 minute to bloom the spices.
- Stir in the rinsed and drained white kidney beans and garbanzo beans, followed by the vegetable broth. Bring the mixture to a simmer.
- Reduce heat to low, cover, and let the chili simmer for at least 15-20 minutes to allow flavors to meld. Stir occasionally to prevent sticking.
- Uncover and stir in the cooked quinoa and frozen corn. Continue to simmer for another 5-7 minutes, or until the corn is heated through and the chili has thickened slightly.
- Remove from heat and stir in the fresh lime juice.
- Season generously with coarse kosher salt and freshly ground black pepper to taste.
- Serve hot, garnished with optional Monterey Jack cheese, fresh cilantro, plain Greek yogurt, and whole-grain tortilla chips.
Notes
Ensure quinoa is thoroughly rinsed to remove saponins, which can impart a bitter taste. When sautéing the aromatics, allow the onion to soften before adding garlic and jalapeno to prevent burning. Toasting the cumin and chili powder briefly in the olive oil with the aromatics will bloom their flavors, deepening the chili’s profile. Rinsing canned beans not only reduces sodium but also improves their texture. Add the fresh lime juice at the very end to preserve its bright, acidic notes. For a richer, creamier texture, a small amount of blended cannellini beans can be stirred in before serving. Garnish generously with fresh cilantro and a dollop of Greek yogurt for a fresh, tangy contrast.
This chili is the meatless blockbuster film. Combine black beans, kidney beans, quinoa, tomatoes, bell peppers, and spices in the slow cooker. Cook on low 6-8 hours for a delicious, satisfying meal. Top with avocado and cilantro. I took this to a mixed-diet party, and even the meat folks were going back for seconds it’s that good.
8. Slow Cooker Mac and Cheese
Slow Cooker Macaroni and Cheese
This recipe delivers a rich and comforting macaroni and cheese using a slow cooker, minimizing active cooking time. Featuring sharp Cheddar cheese, evaporated milk, and a touch of butter, it creates a creamy, cheesy dish perfect for a family meal or gathering with minimal fuss.
Equipment
- 1 4-Quart Slow Cooker Essential for slow cooking the macaroni and cheese.
- 1 Large Pot For cooking the elbow macaroni to al dente.
- 1 Box Grater For freshly grating sharp Cheddar cheese; highly recommended over pre-shredded.
- 1 Whisk For beating eggs and ensuring smooth mixture.
- 1 Large Mixing Spoon or Spatula For combining all ingredients in the slow cooker.
Ingredients
Main
- Cooking spray
- 8 ounces elbow macaroni cooked
- One 12-ounce can evaporated milk
- 1 1/2 cups whole milk
- 1/4 cup 1/2 stick of butter, melted
- 1 teaspoon salt
- Dash of pepper
- 2 large eggs beaten
- Two 10-ounce bricks sharp Cheddar cheese grated (about 5 cups)
- Dash of paprika
Instructions
- In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.
Notes
To achieve the best texture and flavor, cook the macaroni slightly al dente before adding it to the slow cooker, as it will continue to absorb liquid and soften during the long cooking time. For ultimate creaminess and melt, always grate your own sharp Cheddar cheese; pre-shredded varieties contain anti-caking agents that can result in a grainy texture. A pinch of freshly grated nutmeg can elevate the flavor profile, complementing the cheese beautifully. Ensure all ingredients are well combined before cooking to prevent separation. While cooking, resist the urge to lift the lid, as this releases heat and extends cooking time.
Mac and cheese is already a crowd-pleaser, and this slow cooker version is the cat’s pajamas. Mix together uncooked macaroni, milk, cheddar, and a pinch of hot in the slow cooker. Heat on low for 2-3 hours, stirring every once in a while, for an ooey-gooey, cheesy delight to chow down on. My kids at my last Labor Day party gobbled this one up i.e., comfort food at its finest.
9. Pineapple Teriyaki Chicken
Bring the flavor of the tropics to the dinner table with this teriyaki chicken. Place chicken thighs in the slow cooker, cover with teriyaki sauce, and finish with chunks of pineapple for a sweet taste. Cook on low 6-8 hours, and serve over rice or noodles. The tender pineapple is just wonderful with rich chicken. I brought this to a summer barbecue, and everyone was raving about it.
Teriyaki Chicken and Pineapple Yakitori
This recipe crafts vibrant Teriyaki Chicken and Pineapple Yakitori skewers. Tender chicken and sweet, juicy pineapple are threaded onto skewers with green onions, then grilled to perfection. A homemade, glossy teriyaki sauce is used for basting, resulting in a delicious and satisfying dish, ideal for serving with steamed rice and sesame seeds.
Equipment
- 1 Skewers Wooden or metal, soak wooden skewers prior to use
- 1 Grill or Grill Pan Alternatively, a broiler pan for oven use
- 1 Small Saucepan For preparing the teriyaki sauce
- 1 Whisk For smoothly combining sauce ingredients
- 1 Cutting Board and Sharp Knife For preparing chicken, pineapple, and green onions
Ingredients
Main
- 6 boneless skinless chicken thighs cut into bite-sized pieces
- 1/2 pineapple cut into 1″ pieces
- 3 green onions cut into 1″ pieces
- kosher salt
- Freshly ground black pepper
- Steamed white rice for serving
- Toasted sesame seeds for garnish
- 1/4 c. low-sodium soy sauce
- 1/4 c. water
- 2 tsp. cornstarch
- 4 tbsp. honey
- 2 tbsp. pineapple juice
- 2 tbsp. rice wine vinegar
- 2 cloves garlic minced
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
- In a small saucepan, whisk together low-sodium soy sauce, water, cornstarch, honey, pineapple juice, rice wine vinegar, and minced garlic until fully combined.
- Bring the sauce mixture to a simmer over medium heat, whisking continuously, until it thickens and coats the back of a spoon. Remove from heat and set aside.
- Cut boneless, skinless chicken thighs into bite-sized pieces (approx. 1 inch). Season with kosher salt and freshly ground black pepper.
- Cut pineapple into 1-inch pieces and green onions into 1-inch segments.
- Thread the chicken, pineapple, and green onion alternately onto the prepared skewers.
- Preheat your grill or grill pan to medium-high heat. Lightly oil the grates.
- Place skewers on the preheated grill. Cook for 8-10 minutes, turning frequently, until the chicken is cooked through and has a nice char.
- During the last 3-4 minutes of cooking, generously baste the skewers with the reserved teriyaki sauce, turning them to ensure all sides are coated and a glossy glaze forms.
- Remove skewers from the grill and serve immediately with steamed white rice, garnished with toasted sesame seeds.
Notes
1. For optimal flavor and tenderness, consider marinating the chicken pieces in a small portion of the finished teriyaki sauce for at least 30 minutes before skewering. This allows the chicken to absorb the savory-sweet notes deeply.
2. When grilling, ensure your grill or grill pan is adequately preheated to a medium-high temperature to achieve a beautiful sear and caramelization. Avoid overcrowding the cooking surface to prevent steaming.
3. The cornstarch slurry is critical for thickening the sauce. Always dissolve cornstarch in cold liquid before adding it to hot mixtures to prevent lumps. Simmer gently until the sauce coats the back of a spoon, indicating proper thickening.
4. Baste the yakitori generously with the sauce during the final minutes of grilling. This creates a rich, glossy glaze that enhances both flavor and presentation, turning frequently to build layers.
2. When grilling, ensure your grill or grill pan is adequately preheated to a medium-high temperature to achieve a beautiful sear and caramelization. Avoid overcrowding the cooking surface to prevent steaming.
3. The cornstarch slurry is critical for thickening the sauce. Always dissolve cornstarch in cold liquid before adding it to hot mixtures to prevent lumps. Simmer gently until the sauce coats the back of a spoon, indicating proper thickening.
4. Baste the yakitori generously with the sauce during the final minutes of grilling. This creates a rich, glossy glaze that enhances both flavor and presentation, turning frequently to build layers.
10. Beef Stroganoff
Beef Stroganoff
This recipe delivers a classic Beef Stroganoff, featuring tender beef stew meat simmered with mushrooms, onions, and a savory beef stock base. Finished with sour cream and cream cheese for a rich, creamy texture, it’s served over buttered extra-wide egg noodles, offering a comforting and flavorful meal with minimal fuss.
Equipment
- 1 Dutch Oven or Large, Heavy Pot Essential for browning meat and long simmering.
- 1 Large Pot For cooking egg noodles.
- 1 Wooden Spoon For stirring and scraping up ‘fond’ (browned bits) from the pot.
- 1 Colander For draining cooked noodles.
- 1 Serving dish For presenting the finished dish.
Ingredients
Main
- 1 tablespoon canola oil
- 4 tablespoons unsalted butter
- 1 1/2 pounds beef stew meat cut into thin strips about 2 inches long and 1/2 inch wide
- 2 cups button mushrooms sliced
- 2 cloves garlic minced
- 1 medium Spanish onion sliced
- 2 cups beef stock
- 2 tablespoons soy sauce
- 2 tablespoons grainy mustard
- 1 bay leaf
- 4 sprigs fresh thyme
- 12 ounces extra-wide egg noodles
- 1 cup sour cream
- 3 ounces cream cheese cut into cubes and softened
- Kosher salt and freshly ground black pepper
- 1/2 cup fresh parsley roughly chopped
Instructions
- In a Dutch oven or large, heavy pot over medium-high heat, add the oil and 2 tablespoons of the butter. Heat until the butter is melted and the oil is hot. Add the meat in batches and brown on both sides, about 3 minutes per side; set aside. Add the mushrooms, garlic and onion to the pot. Cook, stirring frequently, until the onions are translucent and slightly tender, 5 to 8 minutes. Add the meat back along with the beef stock, soy sauce, mustard and bay leaf. Bring to a simmer, using a wooden spoon to scrape up all the brown bits from the bottom of the pot, and simmer, covered, until tender, about 2 hours and 50 minutes. Add the thyme and cook for an additional 10 minutes.
- Meanwhile, bring a large pot of water to a boil. Cook the egg noodles in the boiling water according to the package instructions. Drain the noodles and transfer to a bowl. Add the remaining 2 tablespoons butter to the noodles, stirring to melt the butter and distribute it.
- Add the sour cream and cream cheese to the stroganoff and stir to incorporate. Season with salt and pepper if needed.
- In a serving dish, place the egg noodles in an even layer and top with the stroganoff. Garnish with the chopped parsley.
Notes
To achieve perfectly tender beef and a rich sauce, browning the meat in batches is crucial; overcrowding the pan will steam rather than sear. Ensure you scrape up all the ‘fond’ from the bottom of the pot after browning and sautéing aromatics, as this caramelization is key to developing deep flavor. When incorporating the sour cream and cream cheese, remove the pot from direct high heat to prevent curdling, and stir gently until fully integrated. Adding fresh thyme towards the end preserves its aromatic oils. Always taste and adjust seasoning with salt and pepper before serving.
This old favorite brings wealthy, beefy flavor to your Labor Day dinner. Brown the slices of beef, and combine with onions, garlic, mushrooms, beef broth, and a splash of sour cream in the slow cooker. Cook on low 6-8 hours, and serve over egg noodles. It’s rich, hot, and always a winner. This one my family expects every holiday.
11. Sweet and Sour Meatballs
Slow Cooker Sweet and Sour Meatballs
This recipe delivers tender meatballs bathed in a tangy-sweet sauce, effortlessly prepared in a slow cooker. Featuring pineapple, brown sugar, and soy sauce, it’s a simple yet flavorful dish that’s perfect for a satisfying weeknight meal, served over hot rice.
Equipment
- 1 Slow Cooker
- 1 Whisk For mixing the sauce ingredients
- 1 Measuring Cups and Spoons
- 1 Small Bowl For preparing cornstarch slurry
- 1 Cutting Board and Knife For dicing peppers and mincing garlic
Ingredients
Main
- 2 dozen frozen meatballs
- 1 20 oz. can pineapple chunks drained and juices reserved
- 3/4 cup packed brown sugar
- 3 tablespoons cornstarch
- 1/4 cup white vinegar
- 3 tablespoons soy sauce
- 1 clove garlic minced
- Salt and pepper to taste
- 2 cups diced sweet peppers
- Hot cooked rice for serving
- Sliced green onion for garnish optional
Instructions
- Drain the canned pineapple chunks, reserving the juice for the sauce.
- In a small bowl, combine the reserved pineapple juice, brown sugar, cornstarch, white vinegar, soy sauce, and minced garlic. Whisk thoroughly until smooth.
- Place the frozen meatballs into the slow cooker.
- Pour the prepared sweet and sour sauce mixture evenly over the meatballs in the slow cooker.
- Stir gently to ensure all meatballs are coated with the sauce.
- Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until the meatballs are heated through and the sauce has thickened.
- During the last 30-60 minutes of cooking, stir in the drained pineapple chunks and diced sweet peppers.
- Continue cooking until the peppers are tender-crisp.
- Taste the sauce and adjust with salt and pepper if necessary.
- Serve the slow cooker sweet and sour meatballs hot over a bed of freshly cooked rice, garnished with sliced green onions if desired.
Notes
1. For enhanced flavor, consider browning the frozen meatballs in a skillet before adding them to the slow cooker, which adds a layer of savory depth. 2. Ensure the cornstarch slurry is completely smooth before adding to prevent lumps in your sauce. 3. Add the diced sweet peppers and pineapple chunks during the last 30-60 minutes of cooking. This prevents them from becoming overly soft and mushy, retaining some bite and vibrant color. 4. Taste the sauce before serving and adjust seasoning with salt and pepper as needed, keeping in mind the salinity of the soy sauce. 5. Garnish with toasted sesame seeds alongside green onions for an extra layer of flavor and texture.
These meatballs are a delicious fast party side dish. Mix ground meat and egg and breadcrumbs, shape into balls, and put in slow cooker with sweet and sour sauce, pineapple, and bell peppers. Cook on low 6-8 hours. Serve as an appetizer on toothpicks or over rice as the main course. These always disappear at my parties.
12. French Onion Soup
Soup won’t scream “Labor Day,” but this slow cooker French onion soup is a winner either way. Caramelize the onions in the slow cooker, add beef broth, thyme and a splash of sherry, and cook 6-8 hours low. Spoon into bowls, float the toast and melted Gruyère on top, and broil until bubbly. It’s a sophisticated, comforting touch on cool evenings.
13. Apple Crisp for Dessert
Mini Apple Crisp Recipe 5
This recipe creates a delightful individual mini apple crisp, featuring tender, spiced apples beneath a crispy, buttery oat and brown sugar topping. Perfect for a quick, comforting dessert, it can be enjoyed warm on its own or with a dollop of cream or ice cream.
Equipment
- 1 Small Oven-Safe Ramekin Or individual baking dish for single serving
- 2 Mixing Bowls One small for apples, one for crisp topping
- 1 Vegetable Peeler For peeling the apple efficiently
- 1 Paring Knife For precise slicing of the apple
- 1 Measuring Spoons For accurate ingredient measurements
Ingredients
Main
- 1 medium apple peeled and sliced
- 1 tablespoon all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon butter
- 2 tablespoons quick-cooking oats
- 1/8 teaspoon ground cinnamon
- Cream optional
Instructions
- Preheat your oven to 375°F (190°C).
- Peel the apple, remove the core, and thinly slice it. Place the apple slices evenly into a small oven-safe ramekin or individual baking dish.
- In a small mixing bowl, combine the all-purpose flour, brown sugar, quick-cooking oats, and ground cinnamon.
- Add the cold butter to the dry ingredients. Use your fingertips or a pastry blender to cut in the butter until the mixture resembles coarse crumbs.
- Evenly sprinkle the prepared crumb topping over the apple slices in the ramekin, ensuring full coverage.
- Place the ramekin on a small baking sheet to catch any potential drips and transfer it to the preheated oven.
- Bake for 25-30 minutes, or until the apple filling is bubbly and tender, and the topping is golden brown and crisp.
- Carefully remove the ramekin from the oven and let it cool on a wire rack for a few minutes before serving.
- Optionally, serve warm with a dollop of cream or a scoop of your favorite vanilla ice cream.
Notes
1. Apple Choice: For the best texture and balanced sweetness, opt for a firm, tart apple like Granny Smith or Honeycrisp. Slice them evenly and not too thick to ensure they cook through at the same rate as the crisp topping. 2. Crumb Topping: Ensure your butter is cold and cut into small cubes before incorporating it into the dry ingredients. This helps create a flaky, crumbly topping rather than a dense paste. Avoid overworking the mixture. 3. Flavor Enhancement: A tiny pinch of freshly grated nutmeg can elevate the spice profile of the apple crisp. Consider a squeeze of lemon juice with the apples to brighten their flavor and prevent excessive browning. 4. Serving Suggestion: Serve this mini apple crisp warm, perhaps with a scoop of premium vanilla bean ice cream or a dollop of crème fraîche for a truly luxurious finish.
This apple crisp is fall in a bowl. Mix cinnamon and sugar with chopped apples, layer in crock pot, and top with a sprinkle of crumble of oat, flour, and brown sugar. Cook 4 hours low and serve over vanilla ice cream. A warm apples and crispy topping crowd-pleaser my family begs this annually.
14. Chocolate Lava Cake
Top your meal off with a WOW: chocolate lava cake. Mix a rich chocolate batter, pour into the slow cooker, and cook on low 2-3 hours. You’ll be enjoying a moist cake with a molten, gooey center. Serve over ice cream. I served this past year at my Labor Day party, and everyone was still talking about it weeks later.
Chocolate Lava Cake for Two
This quick and simple recipe creates a chocolate-flavored cake for two, ideal for a speedy dessert. Utilizing basic pantry staples, it aims for a warm, moist interior, perfect for a last-minute treat. Best served warm.
Equipment
- 2 Microwave-safe Ramekins or Mugs For individual serving and cooking
- 1 Small Mixing Bowl For combining ingredients
- 1 Whisk or fork For mixing batter
- 1 Measuring Spoons For precise ingredient measurement
- 1 Measuring Cup For liquid ingredients
Ingredients
Main
- 10 tablespoons cake flour
- 2 tablespoons cocoa powder
- 6 tablespoons sugar
- 1 egg
- 2 tablespoons oil
- 4 tablespoons milk
Instructions
- Grease two microwave-safe ramekins or mugs and set aside.
- In a small mixing bowl, whisk together the cake flour, cocoa powder, and sugar until well combined.
- In a separate small bowl, whisk together the egg, oil, and milk until smooth.
- Pour the wet ingredients into the dry ingredients and mix with a whisk or fork until just combined and no dry streaks remain. Be careful not to overmix.
- Divide the batter evenly between the two prepared ramekins/mugs.
- Microwave one ramekin at a time on high for 60-90 seconds, or until the edges are set but the center still appears soft and slightly gooey. Adjust time as needed for your microwave.
- Carefully remove from the microwave (they will be hot).
- Let stand for 1-2 minutes before serving.
- Optionally, invert onto a plate or serve directly from the ramekin.
- Serve immediately with your favorite toppings like ice cream or whipped cream.
Notes
This recipe, titled ‘Chocolate Lava Cake,’ is notably minimalist, relying on cocoa powder for chocolate flavor rather than actual melted chocolate or butter, which are traditional in lava cakes. For a more authentic, rich, and truly molten center, consider adding 2-4 tablespoons of melted unsalted butter and 2 ounces of good quality dark chocolate (melted) to the wet ingredients. Alternatively, place a square of chocolate in the center of the batter in each ramekin before cooking. Microwave cooking times vary; start with the lower end (e.g., 60-90 seconds) and check for a set edge and gooey center. Overcooking will result in a dry cake. Serve immediately with a scoop of vanilla ice cream, whipped cream, or fresh berries to enhance the experience.
Make Your Labor Day Unforgettable
With these 14 slow cooker recipes, your Labor Day party will be a breeze. From pulled pork to lava cake, each of the following recipes is designed to wow with minimal effort, so you can relax and indulge while taking pleasure in the fruits of your labor. Put that slow cooker in, gather ’round the ingredients, and prepare to dine like a king over a meal everyone will be scrambling for seconds and your recipes. To good food, good friends, and an Labor Day that never ends!
