The alchemy of the slow cooker is always such an enigma to cooking, particularly when the crisp autumn and winter air calls for something that is truly soul-nourishing. I recall those cold evenings when the day had seemed so long and the cooking seemed like so much hard work, but when you come home to be greeted by a house already filled with the sweet, comforting smell of a meal cooking on its own. It’s that loyal kitchen companion that vows the alchemy of slow heat and time, and brings simple ingredients to food that tells of home, of warmth, of taste, and of an irrefutable sense of home, rendering back to us valuable hours.
For us who enjoy the luxury of fine food but are so busy with the hectic pace of modern life the school runs, the late-night meetings, the perpetual to-do list the slow cooker is not only a time-saver, it’s an invitation to linger. It’s a loving reminder to feed ourselves and our loved ones well, an opportunity to relearn the simple pleasure of intensely flavored, low-fuss meals that taste as though they’ve required hours of work, but haven’t. This machine is our hack to feeling fully in the moment at the dinner table.
Remembering the goal of inspiring home cooks with humor and assurance, we have chosen a collection of strictly no-resistable slow cooker recipes that transcend the humble chili. These are not weeknight staples; these are commercially created dishes, each one crafted to show the value of your best ingredients and best technique, even in the ‘set-it-and-forget-it’ age of slow cooking. Prepare to be swept away by foods with multi-layered flavor profiles and luscious fall-apart texture, demonstrating the world that gourmet-level cooking outcomes are within easy reach with a bare minimum of actual hands-on time, turning your countertop into the center of gourmet possibility.
1. The Hug in a Bowl: Slow Cooker Pot Roast
A comfort food classic, old pot roast glows with beauty when made in a slow cooker, taking the stringy cut of beef and turning it into an evening meal of unmatched tenderness. When I catch a whiff of a pot roast cooking away on the stovetop, I am suddenly in my grandmother’s kitchen, and thus this manner, that rich, meaty, homely flavor can get richer with hours of effortless simmering. Its charm is undoubtedly a warm, comforting affair fulfilling body and soul, handsomely made available to any day of the week, not merely Sunday. This dish is shareable rich, meaty flavor.
- The long, low cooking time makes the meat incredibly tender.
- It employs common pantry ingredients.
- Pot roast is suitable for small family gatherings.
- The minimal preparation makes it perfect for busy weeknights.
- What really makes this pot roast terrific and truly excellent is the nature of consideration being lavished on its side gravy, the crowning glory of the meal.
The art here, as rephrased by culinary specialists, is that “taking the time to make a smooth, thick gravy for this slow-cooked dinner is worthwhile,” an example of the beauty of fine outcomes even with convenience food. This initial attempt is establishing the foundation of a copious base sauce that then melts well and acts as tenderizing as it braises the pot roast. Meanwhile, the pot roast slowly braises throughout the day, and an intriguing process occurs in the cooker that accomplishes the work of the sauce on your behalf.
Mississippi Roast (Slow Cooker Pepperoncini Pot Roast)
Equipment
- 1 Slow Cooker
- 1 Tongs For handling the roast
- 1 Spoon For placing ingredients
- 1 Serving Platter For presentation
- 1 Fork For shredding the roast
Ingredients
Main
- 1 4 pound beef chuck roast
- ¼ cup butter
- 5 pepperoncini peppers
- 1 1 ounce packet ranch dressing mix
- 1 1 ounce packet dry au jus mix
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Place roast in a slow cooker. Form a pocket in the top of the roast and place butter, pepperoncini peppers, ranch dressing mix, and au jus mix in the pocket. Dotdash Meredith Food Studios
- Cook on Low for 8 hours. Dotdash Meredith Food Studios
- Serve and enjoy! Dotdash Meredith Food Studios
Notes
The gravy is automatically thinned out by the juices of the vegetables and the meat and water to a heavenly, rich texture that clings to every forkful just so without needing a frantic last-minute dash of thickening. This is dynamic creation food in that when you hear the dinner chime, you are not only having tender fork meat, but richly flavored, well-combined gravy that needs minimal effort on the finishing line with culinary wizardry.
2. Weeknight Treat: Slow-Cooker Beef Stroganoff
Beef Stroganoff, with its rich sauce and silky strands of beef, is that holiday dish that always has the allure of special-occasion food, and slow-cooking it makes sure that this crowd-pleaser is also within the grasp of a weeknight. This process tenderizes the beef so that it tears all of the subtle flavor of the sophisticated sauce as it cooks, providing a richly gratifying experience with minimal effort and maximum dividend on your waiting time. I enjoy how the smells fill up the house, beckoning to something richly satisfying.
- Slow cooker produces very tender beef.
- It saves you the drudgery of constant stir-frying on the range.
- The recipe provides the traditional, rich, meaty taste.
- Serve over rice or egg noodles.
- A hearty dinner, but not so tricky for a Tuesday evening.
“We adore this mushroom broth in the test kitchen,” the background states, praising its singular ability to add “just the right umami punch” to elevate the mundane to something superior. This’s not about drowning the dish in mushroom flavor; it’s about adding a rich, sophisticated, savory flavor that shoots the entire profile far beyond where plain beef broth can shoot.”
Easy Slow Cooker Beef Stroganoff
Equipment
- 1 Slow Cooker
- 1 Mixing Bowl Small, for whisking slurry
- 1 Whisk
- 1 Chef’s knife
- 1 Cutting Board
Ingredients
Main
- 1 ½ pounds cubed beef stew meat
- salt and ground black pepper to taste
- 1 onion chopped
- 1 10.75 ounce can condensed cream of mushroom soup
- ¼ cup water
- 1 tablespoon dried chives
- 2 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1 cube beef bouillon
- ½ cup red wine
- 1 tablespoon cornstarch
- 1 tablespoon all-purpose flour
- 1 8 ounce container sour cream
- 1 8 ounce package sliced fresh mushrooms
- 4 ounces cream cheese
- ½ cup chopped fresh parsley
Instructions
- Spread beef stew meat into bottom of slow cooker crock; season with salt and pepper. Layer onion over the beef. Pour mushroom soup and water over the beef; add chives, garlic, Worcestershire sauce, and beef bouillon. Dotdash Meredith Food Studios
- Whisk red wine, cornstarch, and flour together in a small bowl; pour over the mixture in the slow cooker.
- Cook on Low for 6 to 7 hours. Stir sour cream, mushrooms, cream cheese, and parsley into the beef mixture; continue cooking for 1 hour more. Dotdash Meredith Food Studios
- Serve over pasta. DOTDASH MEREDITH FOOD STUDIOS
Notes
This slowly selected mushroom broth is an absolute game-changer, taking the sauce foundation up to an downright restaurant-level product. It brings an added depth of richness that deepens the beef and other ingredients without overpowering them, but instead merging a warm, comforting oneness. The slow cooker permits this umami-packed broth to penetrate fully into the beef and onions, creating richly flavored lumps that almost melt, a testament to the strength of a well-planned ingredient swap.
3. Nonna’s Secret (Made Easy): Slow-Cooker Italian Meatballs
There is something irretrievably, unmistakably seductive about a serving of just-made homemade Italian meatballs that recalls Sunday dinner at home, raucous guffaws, and well-worn traditions handed down through the decades. This slow-cooker version retains that vintage flavor profile in all its nostalgic, drool-inducing glory, with the promise of a “tastes just like your nonna’s” but in the latest, hands-off version that renders it perfectly suited to the frenetic pace of modern life. It’s heritage flavor without the noon spent sweating over a hot stove, glorious compromise. The recipe directions provide an authentic, old-fashioned Italian flavor.
- It involves virtually no hands-on prep time.
- Long cooking produces a stewed, rich, thickened flavor.
- The technique makes the meatballs extremely tender and moist.
- It’s great for making a gigantic amount of sauce in advance.
The true brilliance of the recipe, the fake-looking stew, is the incredibly straightforward stewing technique that avoids the sloppy pre-browning process. Do away with the time-consuming browning and around-the-clock babysitting that comes with stovetop methods; with this slow-cooker method, you effectively “just throw them in the slow cooker with the rest of the ingredients.” This streamlined technique allows the sauce and meatball flavors to meld and intensify over hours, without requiring nonstop kitchen supervision or monitoring.
Easy Slow Cooker Meatballs
Equipment
- 1 Large Mixing Bowl For combining meatball ingredients.
- 1 Cutting Board For chopping onion, garlic, and parsley.
- 1 Chef’s knife For preparing aromatics.
- 1 Slow Cooker Essential for simmering the meatballs and sauce.
- 1 Large Spoon or Spatula For mixing ingredients and stirring sauce.
Ingredients
Main
- 1 ½ pounds ground beef
- 1 ¼ cups Italian seasoned bread crumbs
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- ¼ cup chopped fresh parsley
- 1 large egg beaten
- 1 28 ounce jar spaghetti sauce
- 1 16 ounce can crushed tomatoes
- 1 14.25 ounce can tomato puree
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Place ground beef, bread crumbs, onion, garlic, parsley, and egg in a large bowl. Mix well until evenly combined; shape into 16 meatballs. Dotdash Meredith Food Studios
- Pour spaghetti sauce and crushed tomatoes into the slow cooker; stir in tomato puree. Place the meatballs into the sauce mixture. Dotdash Meredith Food Studios
- Cover and cook on Low for 6 to 8 hours.
- Enjoy! DOTDASH MEREDITH FOOD STUDIOS
Notes
“The recipe yields enough meatballs and sauce to serve over two pounds of pasta,” so there is plenty to share to serve a whole family dinner or even for budget meal planning throughout the week, with pre-prepared lunches. This amount is great for easy entertaining, a main dish that can be prepared well ahead of your guests’ arrival.
4. Easy Gourmet Sides: Slow-Cooker Scalloped Potatoes
Scalloped potatoes, laden with layers of richly tender slices drifting in rich, creamy sauce, are the ultimate side dish that embodies the feeling of celebration and comfort splurge, ideal for holidays or a special Saturday evening dinner. Having this trusted standby in the slow cooker transforms what would otherwise be oven space-gobbling time-sensitive bake into a breeze, with the flavors slowly cooking together and the potatoes softening to creamy, softly flavored simply irresistibly without occupying any oven space at all. The slow-cooker technique is an oven space-saver on precious oven space.
- It ensures softly tender, absolutely impeccable layers of potatoes.
- The sauce is rich, deep, creamy in texture.
- A sophisticated side dish with less ado.
- A great side dish to accompany any roast or holiday turkey.
- The genius of this slow-cooker technique is in a small but crucial technical nuance: how the sauce is handled so that it doesn’t separate.
“We added a little bit of flour to thicken and stabilize the cream,” so that the sauce is rich just sufficiently. This working-stead professional modification is the secret to keeping the sauce from separating or becoming too watery during the extended cooking time, an epidemic oven skill failure. It’s proof of hitting ingredient equilibrium for new convenience. Nailing perfect texture in scalloped potatoes the luxurious softness where the layers simply melt into nothing on your tongue is all important, and the recipe provides a useful success hint.
Slow Cooker Scalloped Potatoes and Ham
Equipment
- 1 Slow Cooker A 6-quart or larger slow cooker is ideal for this volume.
- 1 Sharp Chef’s Knife Essential for thinly slicing potatoes and chopping ham/onion.
- 1 Cutting Board For safe and efficient preparation of ingredients.
- 2 Mixing Bowls One large for the potato mixture, one medium for the sauce.
- 1 Spatula or Spoon For mixing ingredients in the bowls and slow cooker.
Ingredients
Main
- 3 pounds potatoes peeled and thinly sliced
- 1 cup shredded Cheddar cheese
- 1 cup chopped cooked ham
- ½ cup chopped onion
- 1 10.5 ounce can condensed cream of mushroom soup
- ½ cup water
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Gather the ingredients. Jen Causey / Food Styling: Chelsea Zimmer / Prop Styling: Hannah Greenwood
- Place sliced potatoes into the slow cooker. Mix shredded cheese, ham, and onion together in a bowl. Add to potatoes in the slow cooker; mix well. Jen Causey / Food Styling: Chelsea Zimmer / Prop Styling: Hannah Greenwood
- Stir condensed soup and water together in the bowl. Season with garlic powder, salt, and pepper. Pour evenly over potato mixture. Jen Causey / Food Styling: Chelsea Zimmer / Prop Styling: Hannah Greenwood
- Cook on High until potatoes are tender, about 4 hours. Jen Causey / Food Styling: Chelsea Zimmer / Prop Styling: Hannah Greenwood
- Enjoy! Jen Causey / Food Styling: Chelsea Zimmer / Prop Styling: Hannah Greenwood
Notes
“Having the potatoes thin is the key to the success of this recipe.” Thinly sliced potatoes will get cooked more evenly and absorb the rich, creamy sauce more readily, resulting in a dish in which every layer is as done. For precision, the advice to “try using a mandoline to cut them evenly” guarantees finer results every time.
5. A Whole, Hue-Tinted Meal: Slow-Cooker Stuffed Peppers
Bell peppers are a great cooking tradition that offers a delectable combination of vegetables, meat, and aromatic spices all snuggled up in the warm, edible wrap of the sun’s golden hue. Although at times considered time-wasting with so many steps, this slow cooker recipe reverses all that and is really easy to prepare with little effort leading to “a comforting, nourishing dinner your whole family will love” with zero or little effort. It’s a joyful, satisfying meal you could serve proudly. The recipe provides you with a full healthy meal in one pot.
It streamlines prep by bypassing the pre-browning step.
- The low heat keeps the bell peppers great.
- An excellent method for incorporating many veggies in a meal.
- A wonderful dish, and excellent comforting leftovers.
- The pure genius of this recipe is that it leaves the filling and assembly hands-off, which saves time and mess.
You just “stir together all of the filling ingredients (raw ground beef and all), without browning the meat first, which is most home cooks’ most feared cooking task in order to prepare this dish.” This is a process that invites everything that fulfills the ease and convenience that the slow cooker provides, in the sense that it is easy to prepare meals in seconds in advance before the machine performs magic on your behalf. After the meat, rice, and spices are mixed into a flavorful blend, the next easy task is to “stuff the mixture into the peppers and let the cooker do the rest.”
Slow Cooker Stuffed Peppers
Equipment
- 1 Slow Cooker Ensure it’s large enough to fit all 6 peppers comfortably upright.
- 1 Large Skillet For browning the ground beef.
- 1 Large Mixing Bowl For combining the filling ingredients.
- 1 Spoon or Spatula For mixing and stuffing.
- 1 Chef’s knife For preparing the bell peppers.
Ingredients
Main
- 1 pound lean ground beef
- 1 14.5 ounce can fire-roasted diced tomatoes
- 1 cup cooked rice
- 2 tablespoons ketchup
- 1 teaspoon Worcestershire sauce
- 1 teaspoon ground black pepper
- 6 green bell peppers tops and seeds removed (reserve tops)
- ⅓ cup water
Instructions
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Dotdash Meredith Food Studios
- Mix ground beef, tomatoes, rice, ketchup, Worcestershire sauce, and black pepper together in a bowl. Dotdash Meredith Food Studios
- Stuff each green bell pepper with ground beef mixture. Dotdash Meredith Food Studios
- Arrange stuffed bell peppers in the crock of a slow cooker; place the reserved tops back onto each bell pepper. Pour water around the base of each stuffed bell pepper. Dotdash Meredith Food Studios
- Cook on Low for 6 to 8 hours. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
Notes
The low heat of the slow cooker does its magic, cooking the filling ingredients in the beef long enough and through them infusing their flavors for hours, also cooking the bell peppers to tenderization. This low-and-slow cooking style keeps the peppers firm and beautifully show off the meaty, savory filling within.
6. The Ultimate Comfort Cure: Slow-Cooker Chicken Noodle Soup
There is nothing more soothing and rejuvenating than a steaming mug of chicken noodle soup; it is the culinary hug and snuggle blanket. This slow cooker version takes the old classic to even greater heights of convenience and turns it into a “super-easy to prepare” option for cold winter nights or when a little warmth of comfort is needed most. It’s a versatile recipe every home cook in every family needs on hand, only adapted to suit the requirements of modern life. This soup is generally a restorative comfort food.
- The slow cooker makes the broth so rich-tasting.
- It is entirely hands-off and easy prep.
- The recipe calls for thrifty and readily available ingredients.
- It’s great for meal prep and batch freezing.
Selecting the chicken is also the key to creating an obviously great soup one full of flavor and moisture, and not dryness and our recipe recommends the smart selection of “chicken thighs.” This is a chef’s advice, enumerating their respective merits as being “less expensive than breasts and never drying out,” and thereby ideal for low-heat slow cooking. The richness of the healthy fats and rich flavor from the chicken thighs ensure the soup is never dry or lacking in flavor, really adding a lot to the rich depth of flavors in the broth.
Slow Cooker Chicken Noodle Soup
Equipment
- 1 Slow Cooker Essential for the long, gentle cooking process.
- 1 Chef’s knife For precise cutting of vegetables.
- 1 Cutting Board For safe and efficient vegetable preparation.
- 1 Tongs or slotted spoon For safely removing hot chicken from the slow cooker.
- 2 Forks For easily shredding the tender cooked chicken.
Ingredients
Main
- 8 ounces carrots sliced 1/4 inch thick (about 3 large carrots)
- 6 ounces celery sliced 1/4 inch thick (about 5 large stalks)
- 1/4 small onion peeled and root end intact
- 2 large sprigs parsley plus 1/4 cup chopped leaves
- 2 large sprigs thyme
- 1 bay leaf
- Kosher salt
- 2 pounds bone-in skin-on chicken thighs (about 6 thighs)
- 8 cups low-sodium chicken broth
- 6 ounces wide egg noodles about 4 cups
- 1 to 2 tablespoons freshly squeezed lemon juice
- Freshly ground black pepper
Instructions
- Toss the carrots and celery together in the slow cooker. Add the onion, sprigs parsley, thyme, bay leaf and 1 teaspoon salt.
- Rub the chicken thighs all over, including under the skin, with 1 teaspoon salt total, and put them on top of the vegetables. Add the chicken broth. Cover, and cook on low for 8 hours. During the last 15 minutes of cooking, remove the chicken and stir in the noodles.
- While the noodles cook, remove and discard the chicken skin and bones and shred the chicken-it will mostly fall apart on its own. When the noodles are done, turn off the cooker, remove the parsley and thyme stems, and add the shredded chicken and 1 tablespoon lemon juice. Taste, and add more lemon juice and salt as needed. Stir in a good amount of pepper and the chopped parsley, and serve hot.
Notes
The slow cooker slowly draws out all of the strong flavors so the final product is a hearty, comforting soup that has the flavor of something lovingly cared for all day. It also implies that you get your hands free and get on with the rest of your day, coming home to the reassuring scent of a perfectly cooked, soul-nourishing meal, ready to be served the moment you open the door.
7. Comforting and hearty: slow-cooker beef and polenta
There are few food combinations that are as soulfully comforting as tender, shreds-of-tissue beef over a blanket of soft, indulgent polenta. This beef and polenta slow-cooker recipe turns a run-of-the-mill chuck roast into a genuinely spectacular main course, beef that is “melt-in-your-mouth tender and full of meaty flavor.” It’s a prime example of the extent to which low-and-slow cooking can tap the enormous potential of too frequently underappreciated and bargain cuts of meat, to turn them into gourmet fare. The chuck roast becomes very tender and juicy.
- The recipe creates its own rich, full-bodied sauce.
- Polenta gives the beef a reassuring, full-bodied foundation.
- A classic warm-season comfort food packed with families.
- There is essentially no hands-on prep time whatsoever.
- The backbone of the dish lies in cooking the chuck roast low and slow, where the real magic occurs.
With low braising, it “low and slow with cremini mushrooms and beef broth,” the stringy connective tissues are broken down over an entire series of hours and result in meat being extremely tender. All of that meticulous labor creates all of that hedonistic “melt-in-your-mouth” texture, and simultaneously adds layers of rich flavor from the broth and mushroom earthiness from the fungi. The cremini mushrooms added are not just a touch to volume or texture; they produce their own earthy, loamy umami, and it plays a big part in the flavor of the braise liquid.
Slow-Cooker Beef Ragout on Polenta
Equipment
- 1 Slow Cooker A 4-quart or larger slow cooker is ideal for this recipe.
- 1 Cutting Board
- 1 Chef’s knife
- 1 Measuring Spoons
- 1 Large Spoon or Ladle For stirring and serving
Ingredients
Main
- 1 medium onion chopped (1/2 cup)
- 1 medium bell pepper any color, chopped (1 cup)
- 2 medium carrots chopped (1 cup)
- 1 lb beef stew meat cut into 1 1/2-inch cubes
- 1/2 teaspoon black pepper
- 1 jar 14 oz tomato pasta sauce
- 1 package 24 oz polenta, cut into 10 slices
Instructions
- Chop the onion, bell pepper, and carrots as specified in the ingredient list.
- Cut the beef stew meat into uniform 1 1/2-inch cubes.
- Place the chopped onion, bell pepper, carrots, and beef stew meat into the slow cooker.
- Season the beef and vegetables with 1/2 teaspoon of black pepper.
- Pour the entire jar of tomato pasta sauce over the ingredients in the slow cooker.
- Stir all ingredients gently to combine, ensuring the beef and vegetables are coated in the sauce.
- Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the beef is very tender.
- About 15-20 minutes before serving, prepare the polenta according to package directions, typically by heating the slices.
- Once the beef ragout is ready and the polenta is heated, spoon a generous portion of the ragout over the warm polenta slices.
- Serve immediately, optionally garnished with fresh herbs or grated cheese.
Notes
The beef absorbs these nuances as it cooks and is “full of meaty flavor” throughout the entire piece of meat. The judicious selection of aromatic bedfellows in this case is the key to developing a richly flavored, generously filling sauce that generously covers the beef when it’s served, transforming it from a modest pot roast.
8. Harmony of Fall Flavors: Slow Cooker Cider Chicken and Apples
For a dinner that combines well comfort warmth with sunny, barely sweet and savory flavor, slow cook Slow Cooker Cider Chicken and Apples. The recipe really “checks all the boxes for an easy and family-friendly weeknight dinner that’s healthy, hearty and comforting” to make it a weeknight dinner staple right from the beginning. It is an innovative piece of work making the most of the subtle burn of the slow cooker to eluted out of a rich, but no less within everyone’s reach, and tenderly poised dinner, paying tribute to the harvest taste. The chicken thighs become really tender and juicy.
- The apples thicken and sweeten the sauce naturally.
- It offers a wonderful sweet and savory balance of flavors.
- A full meal with quick prep that is ideal for a hectic weeknight.
- The fennel and mustard add a sophisticated richness.
Protein, in the form of “boneless, skinless chicken thighs,” is used to great advantage and basically the secret to ease of preparation and the success of the dish. These slices of meat have been discovered to “turn super tender as they braise” in the slow cooker, thus producing a juicy and moist end product that never dries out. Slowly braising them, they will exude their natural juices, which add significantly to the depth and richness of the rich and creamy sauce that develops around them, to produce a zesty, flavored treat.
A nice and appealing addition of this recipe, and one that provides it with its true seasonal flavor, is the deliberate inclusion of apples. Beyond their own tart-sweet taste, “the apples contribute body to thickening the creamy sauce sweetened subtly with apple cider.” This warm thickener is what provides the smooth consistency of the sauce, which becomes a beautiful, well-balanced sweetness from the cider. It is a lesson in using ingredients for flavor and useful, natural purpose in food.
9. Exotic and Wholesome: Slow Cooker Spiced Turkey Breast and Couscous
For anyone looking for a healthy but still richly flavored meal that will be light for an average heavy stew, Slow Cooker Spiced Turkey Breast and Couscous is a plain great option.This healthy slow-cooker dinner is a master class in the art of infusing rich, warm flavor into lean meat and robust vegetables, and it’s a really quite satisfying dinner to have on even the dullest days of the week. It’s a cleaner meal that shows well living can be downright delicious and entirely low-fuss, outside of the suspects. It’s a healthy, wholesome alternative to more decadent fare.
- The spice mixture leads to a warm, rich, and aromatic flavor.
- Slow cooking turkey breast keeps it juicy.
- Couscous absorbs the flavorful liquid to have the perfect texture.
- Preparation involves a little chopping and cleanup.
- Its rich, hearty flavor relies on a tastefully selected combination of warm spices and complementary fruit flavors.
Sweet apricot, strong orange juice, and warm spicy spice blend in sweet harmony to flavor every strand of the turkey breast and the vegetables along with it as it is heated. This injection of flavor takes place slowly over the course of hours at the burner so that each bite is infused with an aromatic, subtle presence both otherworldly and, in some unnamable manner, familiar to the tongue, known, comfortingly, deeply, profoundly.
Slow Cooker Spiced Turkey Breast and Couscous
Equipment
- 1 Slow Cooker (6-quart or larger) Essential for tender, slow-cooked turkey and vegetables.
- 1 Chef’s knife For preparing turkey, squash, apricots, carrots, and onion.
- 1 Cutting Board For safe and efficient preparation of ingredients.
- 1 Vegetable Peeler For removing orange peel and preparing carrots.
- 1 Large Skillet (optional) For browning the turkey breast before slow cooking to enhance flavor and skin texture.
Ingredients
Main
- 1 whole bone-in turkey breast about 5 pounds
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground ginger
- Kosher salt and freshly ground black pepper
- 2 cups butternut squash chunks 1 inch
- 1/3 cup dried apricots about 2 ounces, coarsely chopped
- 3 medium carrots about 8 ounces, halved lengthwise, cut into 1-inch chunks
- 3 large strips orange peel removed with a vegetable peeler plus 6 tablespoons orange juice
- 2 dried bay leaves
- 1 cinnamon stick
- 1 medium onion thickly sliced
- 1 cup low-sodium chicken broth
- 3 tablespoons extra-virgin olive oil
- 2 cups couscous
- 1/2 cup coarsely chopped fresh cilantro
Instructions
- In a small bowl, combine coriander, cumin, paprika, ginger, 1 tablespoon olive oil, a pinch of salt, and pepper to create a spice rub.
- Pat the turkey breast dry, then generously rub the spice mixture over the entire turkey. Optionally, sear the turkey breast in a large skillet with a tablespoon of olive oil over medium-high heat for 3-5 minutes per side until golden brown.
- Arrange the sliced onion at the bottom of the slow cooker. Top with butternut squash, chopped apricots, carrot chunks, orange peel strips, bay leaves, and the cinnamon stick.
- Place the browned turkey breast on top of the vegetables.
- Pour the chicken broth and orange juice over the turkey and vegetables.
- Cover the slow cooker and cook on low for 5-6 hours or on high for 3-4 hours, or until the turkey breast reaches an internal temperature of 165°F (74°C).
- Carefully remove the turkey breast from the slow cooker and let it rest on a cutting board for 15-20 minutes before slicing or shredding.
- While the turkey rests, prepare the couscous according to package directions, typically by combining with boiling water or broth, covering, and letting it sit for 5 minutes.
- Fluff the cooked couscous with a fork and stir in the remaining 1 tablespoon of olive oil and chopped cilantro.
- Serve the sliced or shredded turkey breast alongside the spiced vegetables and couscous, drizzling with any remaining juices from the slow cooker.
Notes
The thing that actually holds the dish together and makes the dish a homey, comforting, one-pot meal is the last addition of couscous. Together when cooked with the turkey, it is the ideal sponge, absorbing all the savory juices and seasonings of the slow cooker, yummy to consume. Expanding, the couscous is speckled with soft carrots, butternut squash, and onions, being a dense, chunky side dish instead of plain grain, filling out the plate full and bountiful.
10. Pantry Powerhouse: Slow-Cooker Pinto Beans
For the novice cook, the Slow-Cooker Pinto Beans recipe is a door-opener, removing what was previously a seemingly daunting task. It takes a process that might otherwise be considered daunting and makes it amazingly easy and gratifying for even the most inexperienced cook. The recipe yields perfectly cooked, tender beans with little hands-on time, transforming humble pantry staples into a filling and flexible part of any weeknight meal.
- This recipe demystifies whole-from-scratch cooking of dry beans.
- The longer cooking period makes the beans creamy, cooked to perfection.
- It’s a humble, versatile, and very inexpensive meal.
- The beans are not pre-soaked, a tremendous time-saver.
- The dish is naturally vegetarian and a good source of plant protein.
- The ingenuity of this dish is purely its simplicity and the forgiving nature of the slow cooker the real secret to perfect beans.
It simply requires simple pantry ingredients, a small amount of initial preparation, and patience to let the machine do its thing over the course of time. The low, long heat cooking time gives the beans the ideal texture, deep and rich but not necessarily needing constant monitoring or the dreaded pre-soaking ceremony that deters so many from preparing beans. The flavor of these pinto beans is far from dull, making them far more than just a side dish.
Slow Cooker Pinto Beans
Equipment
- 1 Slow Cooker A 6-quart or larger capacity slow cooker is ideal.
- 1 Large Bowl For soaking the dried pinto beans overnight.
- 1 Chef’s knife For chopping vegetables and cubing ham.
- 1 Cutting Board A sturdy surface for ingredient preparation.
- 1 Measuring Spoons For accurate measurement of spices.
Ingredients
Main
- 1 pound dried pinto beans
- 1 pound Black Forest ham cubed
- 1 medium onion chopped
- ¾ medium green bell pepper diced
- 2 medium celery ribs chopped
- 3 cloves garlic chopped
- 1 tablespoon dried oregano or to taste
- 1 tablespoon lard
- 1 teaspoon ground cumin or to taste
- 2 large bay leaves
- 5 cups chicken broth or as needed to cover
Instructions
- Place beans in a large bowl and cover with water. Allow to soak 8 hours to overnight. Drain. Dotdash Meredith Food Studios
- Gather all ingredients. Dotdash Meredith Food Studios
- Place soaked pinto beans in a slow cooker. Add ham, onion, bell pepper, celery, garlic, oregano, lard, cumin, and bay leaves. Pour in enough chicken broth to cover all ingredients. Dotdash Meredith Food Studios
- Pour in enough chicken broth to cover all ingredients. Dotdash Meredith Food Studios
- Cook on High until beans are very tender, 5 to 6 hours. DOTDASH MEREDITH FOOD STUDIOS
Notes
They are seasoned judiciously with a combination of warm, earthy spices and the bright, snappy zip of pickled jalapeños, a great move. These accents elevate the beans, which otherwise would be ingredient only and therefore flavor dynamo; spices add heat, and jalapeños add a suggestion of burn and acidity so that the dish isn’t made heavy, and there is a really well-balanced, cannot-resist flavor.
11. Plain & Rich: Slow-Cooker Pork Chops
When the urge for an unadorned but deeply comforting meal comes up, Slow-Cooker Pork Chops recipe is always ready to come to the rescue with plain elegance and little drama.The recipe is the ultimate demonstration of the slow cooker’s ability to turn plain ingredients into a warm family supper with the flip of a switch. It’s a testament to what minimal prep can do for maximum flavor, that it is possible and simply delectable to have a full dinner for four on any given weeknight. The pork chops are moist and tender, not bone-dry.
- The dish calls for a minimum of pantry staples.
- It streamlines supper by eliminating stovetop browning.
- The slow cooking imbues the meat with a rich, meaty flavor.
- It’s a tried and true, comforting family dinner with speedy prep.
- The best part of these pork chops is actually the wonderful convenience of cooking them and the tender bliss of the cooked meat.
With only a few simple ingredients and spices readily at hand, you can prepare a meal that cooks itself to all intents and purposes, allowing you to do other things and providing none of the constant movement of oven and stovetop cooking.
Slow Cooker Pork Chops with Cabbage and Fennel
Equipment
- 1 Slow Cooker Capacity of at least 6 quarts recommended
- 1 Large Skillet Cast iron or heavy-bottomed for effective searing
- 1 Whisk
- 1 Cutting Board
- 1 Sharp Chef’s Knife
Ingredients
Main
- 4 1 ” pork chops
- 4 tablespoons extra virgin olive oil
- 2 medium onions cut into 1/4” slices
- 1 3/4 cups chicken broth
- 1/4 cup cream
- 2 tablespoons flour
- 1 teaspoon salt
- 1/2 large cabbage quartered
- 1 fennel bulb quartered
- 2 sprigs fennel tops
- 1 splash lemon juice
Instructions
- Slice onions into 1/4” slices, and quarter the cabbage and fennel bulb. Reserve fennel tops for garnish.
- Season the pork chops generously with salt.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side until deeply golden brown. Remove and set aside.
- Add the remaining 2 tablespoons of olive oil to the same skillet. Add the sliced onions and sauté for 5-7 minutes until softened and lightly caramelized.
- Arrange the quartered cabbage and fennel bulb in the bottom of the slow cooker. Place the seared pork chops and sautéed onions on top of the vegetables.
- In a small bowl, whisk the flour into the cream until smooth. Gradually whisk in the chicken broth until well combined.
- Pour the broth mixture over the pork chops and vegetables in the slow cooker.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the pork chops are fork-tender.
- Once cooked, carefully remove the pork chops and vegetables. Stir in a splash of fresh lemon juice into the sauce in the slow cooker.
- Serve the pork chops and vegetables with the rich sauce, garnished with the reserved fennel tops.
Notes
The slow cooker’s low, consistent heat is perfect for the pork chops, which become tender and moist to an extent far greater than the dry, tough reputation pork sometimes undeservedly gains. Slow cooking enables the proper development and fullness of the complete flavor of the sauce, which becomes a rich gravy. As the pork chops simmer in their rich broth, they soak up all the elements of perfume with them, and the dish that is finally served has a rich, homey flavor which permeates every bite. The process ensures that the meat is not merely cooked, but filled with a rich succulence which makes every mouthful a delight, revealing the natural goodness of the pork subjected to heat which is slow and gentle.
12. Nuttier Classic: Healthy Slow Cooker Meatloaf
Meatloaf, that warm and comforting old favorite, is richly remade by this slow-cooker take that modernizes the technique. It’s a great one-dish meal that feeds a group with minimal effort and bakes in your favor while you go about your busy day. This dish puts one’s idea of what they consider to be a ‘healthy’ dinner on its head, and hopefully healthy food can be so filling and delicious that it’s perfect for big families as well as solo individuals seeking fantastic, easy leftovers. It is done by carrying out this process, and the meatloaf becomes very moist and tender.
It utilizes the use of vegetable purée to flavor and moisturize naturally.
- Slow cooker is a term used for not having hot oven.
- It is a great and easy leftovers recipe.
- The recipe provides a healthy and satisfying meal with less fat.
- The most innovative detail in the recipe is the incorporation of a colorful vegetable purée, so it’s a nutritious meal but with no sacrifice to flavor.
This wicked method eliminates the necessity for additional fat or calories, keeping the meatloaf light and heavenly but very, very juicy and tender, a wicked method of providing additional nourishment. For smaller families or prep-cook enthusiasts, this meatloaf also has an additional, invaluable bonus: it’s fantastic, ready-to-eat leftovers.
Slow Cooker Meatloaf Supper
Equipment
- 1 Slow Cooker
- 1 Large Mixing Bowl
- 1 skillet For sautéing aromatics
- 1 Whisk
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1 tablespoon olive oil
- 0.25 cup minced onion
- 2 large cloves garlic minced
- 1.5 teaspoons freshly ground black pepper
- 1 teaspoon salt
- 2 pounds extra-lean ground beef
- 3 slices bread toasted and crumbled
- 7 tablespoons Italian bread crumbs
- 1 tablespoon Italian bread crumbs
- 1 egg lightly beaten
- 3.5 tablespoons nonfat plain yogurt
- 2.5 tablespoons Worcestershire sauce divided
- 1 15 ounce can canned tomato soup, divided
- 0.25 cup milk or as needed
- 0.5 cup water
- 3 teaspoons brown sugar
- 2 teaspoons prepared mustard
Instructions
- Heat olive oil in a skillet; sauté minced onion and garlic until softened and fragrant, then set aside to cool slightly.
- In a large mixing bowl, combine the ground beef, crumbled toasted bread, 7 tablespoons Italian bread crumbs, lightly beaten egg, nonfat plain yogurt, 2.5 tablespoons Worcestershire sauce, black pepper, salt, and the cooled sautéed onion and garlic.
- Gently mix the ingredients until just combined, being careful not to overmix, then form the mixture into a neat loaf shape.
- Carefully place the formed meatloaf into the slow cooker insert.
- In a separate bowl, whisk together the divided canned tomato soup, milk (as needed), water, brown sugar, prepared mustard, and the remaining 1 tablespoon Italian bread crumbs and Worcestershire sauce.
- Pour the prepared sauce evenly over the meatloaf in the slow cooker.
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the internal temperature reaches 160°F (71°C).
- Once cooked, carefully remove the meatloaf from the slow cooker.
- Allow the meatloaf to rest for 10-15 minutes before slicing to ensure juices redistribute and for easier, cleaner cuts.
- Slice the meatloaf and serve warm with the accompanying sauce from the slow cooker.
Notes
Take meatloaf sandwiches, flavorful and already cooked, ready to go for lunch tomorrow or quick, warming reheat for next week’s night supper, removing future meal prep anxiety from your plate. Such functional appeal is to highlight how easy the recipe is to make, serving up several meals from one single, feed-by-hand exercise, a golden treasure for working parents and professionals.
13. Fiesta Flavor: Slow-Cooker Beef Tinga Tacos
Take your taste buds to the very center of Mexico with the mouth-watering Slow-Cooker Beef Tinga Tacos, a one-dish wonder that elevates gently shredded beef, ripe tomatoes, and chipotle peppers in adobo into a deep, tangy family meal.
- Chipotle peppers add a smoky, medium-hot goodness.
- There is very little hands-on prep work to be done no searing!.
- The beef is perfect for taco filling, burrito filling, or bowl filling.
- The recipe makes excellent, authentic Mexican flavor accessible.
- The star of this recipe is its decadent tinga sauce, which is responsible for the deep, multifaceted flavor you get in authentic Mexican cuisine.
This easy slow cooker version whittles down the process so you can simply throw all the ingredients together without searing or pre-cooking, so home cooks can easily experience that true deep Mexican flavor. Chipotle pepper scent is heavenly! The slow cooker is the perfect tool for a shredded beef to be perfectly cooked.
Slow Cooker Beef Tinga
Equipment
- 1 Large heavy-bottomed skillet or Dutch oven For browning beef and chorizo, and sautéing aromatics.
- 1 Slow Cooker A 6-quart or larger capacity is recommended for this recipe.
- 1 Chef’s knife For prepping beef, onion, and chipotles.
- 1 Cutting Board Essential for safe and efficient ingredient preparation.
- 1 Garlic Press As specified for garlic preparation.
Ingredients
Main
- 2 tablespoons vegetable oil
- 2.5 pounds beef chuck cut into 2-inch cubes
- 1 large onion diced
- 5 cloves garlic pressed
- 0.5 pound chorizo sausage
- 1 14 ounce can dark red kidney beans, rinsed
- 1 14 ounce can diced tomatoes
- 14 fluid ounces water
- 1 6 ounce can tomato paste
- 6 chipotle chiles in adobo sauce finely chopped
- 3 cups tomato juice or as needed
- 1 pinch salt and ground black pepper to taste
Instructions
- Cut the beef chuck into uniform 2-inch cubes for even cooking, then season generously with salt and ground black pepper.
- Heat vegetable oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Brown the beef cubes in batches, ensuring a deep crust forms on all sides, then remove and set aside.
- Add the chorizo to the same skillet and cook, breaking it up with a spoon, until fully browned and rendered; remove with a slotted spoon and set aside with the beef.
- Reduce heat to medium, add the diced onion to the skillet, and cook until softened and translucent, about 5-7 minutes. Add the pressed garlic and cook for another minute until fragrant.
- Transfer the browned beef, chorizo, cooked onion and garlic to the slow cooker.
- Stir in the rinsed kidney beans, diced tomatoes, water, tomato paste, and finely chopped chipotle chiles in adobo sauce into the slow cooker.
- Pour in 3 cups of tomato juice, ensuring all ingredients are mostly submerged. Add more if needed to cover.
- Cover the slow cooker and cook on low for 5-6 hours, or on high for 3-4 hours, until the beef is fork-tender.
- Once cooked, use two forks to shred the beef directly in the slow cooker, allowing it to absorb the flavorful sauce.
- Taste and adjust seasoning with salt and pepper as needed before serving hot.
Notes
It’s all about fall-apart shredded beef, juicy tomatoes, and fiery, smoky heat of chipotle peppers in adobo. The slow cooker is the ideal low-heat environment in which to allow these ingredients fall apart, in which the rich, deep flavors come together and infuse every strand of the beef as it becomes incredibly tender with a few hours’ slow cooking.
14. Cozy & Creamy: Slow-Cooker Loaded Potato Soup
Few dinners are quite as comforting on a cold, blustery night as a steaming, hot bowl of rich potato soup, recalling the old-fashioned humble comfort of home. That down-home humble comfort food is improved upon by this entire potato soup in the slow-cooker, providing each bite rich, smooth, and packed with wonderful flavor, all with minimal fuss. It’s the ideal hands-off solution for serving up warm indulgence to the dinner table after a hectic day of work or play. This is excellent soup, stay-with-you-all-day comfort.
- The slow cooker works magic with rich, just-so tender potatoes.
- It is extremely versatile with all types of dietary limitations and mix-ins.
- This recipe is a wonderful method of altering the way in which staple pantry items are brought online.
- It is a nice both-starter-and-meal as well.
The real brilliance of cooking this type of soup in a slow cooker is the way it simplifies the whole process, doing away with the need for frequent stirring and the possibility of burning associated with cooking on the stove. By slow-cooking the potatoes, broth, and spices low and slow for hours, the potatoes gradually dissolve on their own and add a beautiful, creamy component to the broth without needing much heavy cream.
Slow Cooker Mexican Pork Carnitas
Equipment
- 1 Large Slow Cooker
- 1 Chef’s Knife and Cutting Board
- 1 Instant-Read Thermometer for verifying internal temperature
- 1 Large Spoon for basting
- 2 Forks for shredding pork
Ingredients
Main
- 1 32 fluid ounce container chicken stock
- 1 3 pound pork loin, or more to taste
- 3 tablespoons adobo seasoning
- 2 tablespoons ground cumin
- 1 tablespoon ground black pepper
- 1 tablespoon ground paprika
- 1 large white onion diced
- 2 tablespoons chipotle paste
- 2 bay leaves
- 1 14 ounce can fire-roasted diced tomatoes
- 6 cloves garlic minced
- 2 limes halved
- 3 tablespoons ground cinnamon
- 1 teaspoon ground cloves
- 1 cup fresh cilantro
Instructions
- Turn a large slow cooker to High. Pour chicken stock into the cooker and place pork loin in the center. Season pork with adobo, cumin, pepper, and paprika. Place onion, chipotle paste, and bay leaves in the stock around the pork. Place tomatoes and garlic on top of the pork, and squeeze limes directly over top, allowing pulp to fall into the slow cooker. Sprinkle with cinnamon and cloves.
- Use a spoon to baste stock over the pork loin, then sprinkle entire surface evenly with cilantro.
- Cover and cook on High until pork is slightly pink in the center, about 6 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Use a fork to shred pork.
Notes
This gentle process draws as much flavor from the ingredients as possible and infuses the base with richness and depth of flavor. To be totally committed to the “loaded” option which so optimistically makes this meal irresistibly addictive, however, it’s essential to top it off with a flourish of drama before serving. A depth of rich creamy texture may be accomplished by adding some milk or half-and-half into the finishing stages, and of course the pièce de résistance: topping with crispy crumbled bacon, generous amounts of shredded sharp cheddar cheese, and a sprig of green onions. The final addition transforms the plain soup into restaurant fare everyone will be clamoring to crowd around and share.
15. Savory Fusion: Slow-Cooker Honey Garlic Chicken
If you’re in the mood for the bold, balanced flavors of your favorite Asian takeout but prefer a healthy, no-fuss meal to feed your family at home, the Slow-Cooker Honey Garlic Chicken is the solution. It’s a sweet-savory magic trick that turns plain chicken pieces into gobsmackingly juicy, flavor-packed bites covered in sticky, devilishly sweet glaze. It’s simple, budget cuisine that produces maximum gourmet wow with minimal actual hands-on cooking time, a bonus to any time-pressed cook. It’s a home-cooked, lighter alternative to takeout.
- It employs simple, familiar store-bought pantry staples to make the sauce.
- The chicken remains amazingly moist and tender throughout.
- The sauce that is created is great for pouring over rice or noodles.
- The meal is easy to prepare, so it is great for breakfast assembly.
The secret to duplicating that wonderfully glossy, richly flavored sauce that coats the chicken so lavishly is to balance the main elements: the honey’s sweetness, the soy sauce’s depth, and the pungent, fiery bite of fresh garlic.As the chicken braises, the gentle, consistent heat allows these flavors to seep deep into the meat, and the liquid that has developed builds a rich, thick liquid. This flavor foundation is what gives the finished dish its flavor like it was made in a pro kitchen, not a slow cooker.
