Gather ’round, foodies, and listen close to me as I preach about the hero of all heroes: the slow cooker. If you haven’t experienced the magic this little countertop wonder is able to pull off, get ready to have your dinner world changed forever. Just toss in a few simple ingredients, let it go for several hours of gentle simmering, and it will reward you with meals so fall-apart tender and flavorful, you’d have thought you were in the kitchen all day. This is how restaurant-quality comfort foods come into being with almost zero effort. Let’s face it: life gets busy.
From work to errands, and all the mayhem in between, cooking is often the last thing on one’s mind. That’s when the slow cooker swoops in and saves the day. A few quick minutes of prep later, it takes your ingredients and morphs them into mouthwatering, comforting meals, making your home smell great while your table fills with satisfied smiles. Ease doesn’t have to equal boring with this kitchen workhorse, whether it’s a hearty chili or a roast so tender it simply melts in your mouth.
From hearty and homey to globally-inspired flavors, these 11 incredible slow cooker recipes really drive home just how versatile-and delicious-slow cooking can be. Whatever your craving may be, it’s accounted for here. Ready to find some dishes that save time, deliver bold flavor, and remind you why cooking should feel as comforting as the food itself? Then let’s get this deliciousness started.
1. Slow Cooker Spiced Turkey Breast and Couscous
This is just the perfect recipe, which marries vibrant spices, sweet dried apricots, tangy orange juice, and tender turkey breast into an elegant, yet surprisingly easy-to-make, dish that wows. Slow-cooking this with deep-set spices in the meat helps to keep the meat juicy and aromatic, while the vegetables soak all the creamy richness in as it cooks. Add butternut squash, carrots, and onions for colorful texture and a little natural sweetness, and you will have it all in one pot. Stir some fluffy couscous around to soak up all those savory juices, and you will have a tender and flavorful base.
Spiced Turkey Harmony:
- Aromatic spices blend well.
- Sweet apricots lend acidity.
- Tender turkey remains juicy.
- Vegetables soak aromatic flavors.
- Couscous absorbs savory juices.
It’s so easy to make and really ups the ante of humble weeknight dinner preparations with its ease of preparation and rich, mingled flavors. Slow cooking has indeed made everything tender and full of character. Especially great for those seeking healthy foods that don’t compromise on either taste or class. Its beauty is in its simplicity and multi-purpose usage: for cozy weekends or to gather your family around. Just put it in for a few minutes of hands-on time, then you come back to a colorful, beautiful dish full of warmth and comfort.
Slow Cooker Spiced Turkey Breast and Couscous
Equipment
- 1 Slow Cooker Large capacity, at least 6-quart
- 1 Cutting Board
- 1 Chef’s knife For preparing vegetables and turkey
- 1 Measuring Spoons and Cups
- 1 Large Bowl For mixing spices and preparing couscous
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
- Pat the turkey breast dry with paper towels; rub generously with ground coriander, cumin, paprika, ginger, kosher salt, and black pepper.
- Place the seasoned turkey breast in the slow cooker.
- Add butternut squash chunks, chopped dried apricots, carrot chunks, orange peel strips, bay leaves, and cinnamon stick around the turkey.
- In a separate bowl, whisk together orange juice, chicken broth, and olive oil.
- Pour the liquid mixture over the turkey and vegetables in the slow cooker.
- Cover and cook on low for 5-6 hours, or until the turkey is very tender and reaches an internal temperature of 165°F (74°C).
- Carefully remove the turkey breast, bay leaves, and orange peel from the slow cooker; shred the turkey meat using two forks, discarding bones.
- Skim any excess fat from the cooking liquid in the slow cooker; stir in the chopped onion.
- Prepare the couscous according to package directions, typically by steeping with hot liquid; fluff with a fork.
- Serve the shredded turkey and cooked vegetables over the couscous, drizzling with the flavorful slow cooker juices and garnishing with fresh cilantro.
Notes
2. Slow-Cooker Pinto Beans
This is one of the easiest ways to cook dried pinto beans from scratch in a slow cooker. It takes just a few pantry staples-the beans themselves, some spices, aromatics, and just a touch of pickled jalapeños-then lets gentle slow heat do all of the work over hours until super creamy, incredibly tender beans full of natural flavor are perfect for turning into the base for so many different meals. Gone will be those days when you would be intimidated by stovetop cooking via this method, which yields beans so versatile, standing great on their own or adding oomph to other dishes.
Pinto Beans Simplicity:
- Minimal preparation with staples
- Mild heat creates creaminess.
- Pickled jalapeños add kick
- Versatile for many servings
- Economical and comforting dish
This is one of those staple recipes in a busy household seeking rewarding meals. And it’s so versatile; go ahead and serve over rice or in tacos-just the way you like. The heartier, balanced spiciness just satisfies without being fussy. Of course, what really sets it apart, though, is the endless adaptability and staple status it will reach within your kitchen repertoire. You’ll be back for the ease and deep flavor, feeling homemade yet somehow effortless.
Slow Cooker Pinto Beans
Equipment
- 1 Large Bowl For soaking beans
- 1 Slow Cooker Essential for the cooking process
- 1 Cutting Board For prepping vegetables and ham
- 1 Chef’s knife For chopping and dicing
- 1 Measuring Cups/Spoons For accurate ingredient measurement
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
3. Slow-Cooker Italian Meatballs
These slow cooker Italian meatballs recipe frames the classic appeal of simmering meatballs in rich tomato sauce without the tedium of browning or constant watching. Mix ingredients, fill your cooker, and let the hours of low heat do their magic to develop tender, juicy meatballs bathed in deeply flavored sauce. Enough for crowds or leftovers, great with pasta, polenta, or bread, the perfect sauce coating on each meatball really evokes old-school comfort, tastes set in layers. A modern take on a classic, this makes it so easy-this really is a guarantee of no-fuss creation and deliciousness each time. Quite versatile, whether it be dinner, sandwiches, or meal prep.
- Italian Meatballs Ease
- No browning ever needed.
- Tender meatballs in sauce
- Yields for crowds easily.
- Deep layered tomato flavors.
- Serve in flexible ways.
Well, these meatballs really redefine convenience when it comes to Italian comfort foods, of which quite a few turn up on menus. Leftovers turn out just perfect for sandwiches or as quick snacks. The slow cooker makes them tender and takes the sauce in well. Above all, this is one of those recipes that must be in anyone’s cookbook for flavorful, low-maintenance dinners that never fail.
Easy Slow Cooker Meatballs
Equipment
- 1 Large Mixing Bowl For combining meatball ingredients.
- 1 Slow Cooker A 6-quart or larger capacity is ideal.
- 1 Chef’s knife For chopping onion and mincing garlic and parsley.
- 1 Cutting Board For preparing aromatics and herbs.
- 1 Sturdy spoon or spatula For mixing meatball 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
4. Healthy Slow Cooker Meatloaf
In this lightened-up meatloaf, a smart puree of scallions, carrots, parsley, garlic, and thyme mixes into the ground meat for moistness and nutrition with no heaviness. Cooking it evenly in the slow cooker keeps it juicy from edge to center, with fresh herby layers in every bite. Healthy, a take on the classic that will please everyone without overbalancing, yet still manages to stay balanced and homemade-feeling. No dryness here-just flavorful, vegetable-packed comfort food that’s hearty yet light. It’s great for smaller families since leftovers make great sandwiches or portions. It really does revolutionize traditional baking methods for better results.
Healthy Meatloaf Twist:
- Vegetable purée adds moisture.
- Even cooking prevents dryness.
- Fresh herbs layer flavours
- Wholesome and balanced meal
- Great for leftover uses
This pureeing technique is innovative, making healthier dishes without losing anything in either taste or texture. The slow cooking makes sure it’s juicy and well done. Ideal for those seeking lighter comfort food options. This is one of those recipes that proves slow cookers can do healthier classics just as well, turning out moist and flavorful loaves with a minimum of effort. Leftovers make meal prep a cinch, and the herby vegetable-infused profile feels like an indulgence that’s actually wholesome-a game-changer for meatloaf lovers looking for simplicity and nutrition in one dish.
Slow Cooker Meatloaf Supper
Equipment
- 1 Slow Cooker
- 1 Large Mixing Bowl
- 1 skillet For sautéing aromatics
- 1 Measuring spoons/cups
- 1 Spatula For mixing and handling
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, then sauté minced onion and garlic until softened, about 3-5 minutes.
- In a large mixing bowl, combine the ground beef, sautéed onion and garlic, freshly ground black pepper, salt, crumbled toasted bread, 7 tablespoons Italian bread crumbs, lightly beaten egg, nonfat plain yogurt, 1.5 tablespoons Worcestershire sauce, and 0.25 can (approximately 3.75 ounces) of the canned tomato soup.
- Gently mix all ingredients until just combined; be careful not to overmix, as this can result in a tough meatloaf.
- Divide the mixture in half and form into two equal-sized loaves.
- In a separate bowl, whisk together the remaining canned tomato soup, the remaining 1 tablespoon Italian bread crumbs, the remaining 1 tablespoon Worcestershire sauce, milk, water, brown sugar, and prepared mustard to create the sauce.
- Carefully place the formed meatloaves into the slow cooker.
- Pour the prepared sauce evenly over the meatloaves, ensuring they are well coated.
- Cover and cook on the LOW setting for 6 to 8 hours, or on the HIGH setting for 3 to 4 hours, or until the internal temperature of the meatloaf reaches 160°F (71°C).
- Once cooked, carefully remove the meatloaves from the slow cooker.
- Allow the meatloaves to rest for a few minutes before slicing and serving warm with the accompanying sauce.
Notes
5. Slow-Cooker Beef Tinga Tacos
This tinga recipe of beef brings smoky spice from Mexico right to your table in the guise of slowly cooked beef with tomatoes and chipotle peppers down to tender, fall-apart shreds. The low heat lets the bold undertones shine; the juices lock in the meat and start to build that signature tinga depth-use real canned chipotles for best results. Fill warm tortillas full, then top with cilantro, a squeeze of lime, or cheese for more festivity. Vibrant and comforting, it fits perfectly at both parties and on weeknights because its spice is so well balanced with sweetness. The slow cooker takes the simple and makes it an unforgettable taco filling. Every single bite brings you smoky, spicy satisfaction with ease.
Beef Tinga Fiesta:
- Smoky chipotle infuses beef
- Tender, shredable meat texture
- Authentic Mexican flavor profile
- Easy tortilla layering method
- Colorful toppings enrich fiesta.
The one-pot, low-and-slow cooking melds flavors together and locks in juices, so it is a weeknight hero of any gathering that’s got big tastes but no fuss. Chipotle choice will be key to true tinga essence. These tacos celebrate simplicity turned into extraordinary meals through the magic of a slow cooker. You can do it casually or when entertaining; either way, joy in each wrap is inevitable. These are addictively memorable for their spice-sweet-smoke balance. This recipe makes Mexican cuisine approachable and delicious at home.
Slow Cooker Beef Tinga
Equipment
- 1 Slow Cooker A 6-quart or larger slow cooker is ideal.
- 1 Large Skillet or Dutch Oven For searing beef and sautéing aromatics.
- 1 Chef’s knife For cubing beef, dicing onion, and chopping chipotles.
- 1 Cutting Board Essential for safe food preparation.
- 1 Garlic Press For finely processing garlic cloves.
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
- Prepare the ingredients: cut beef chuck into 2-inch cubes, dice the onion, finely chop the chipotle chiles in adobo sauce, and press the garlic cloves.
- Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the beef cubes in batches until well browned on all sides; remove and set aside.
- Add chorizo sausage to the same skillet and cook, breaking it up with a spoon, until browned and its fat is rendered. Drain excess fat if desired, leaving a small amount for flavor.
- Add the diced onion to the skillet with the chorizo and cook until softened, about 5-7 minutes. Stir in the pressed garlic and cook for another minute until fragrant.
- Transfer the seared beef, cooked chorizo, onion, and garlic mixture to the slow cooker.
- Stir in the rinsed kidney beans, canned diced tomatoes, water, tomato paste, finely chopped chipotle chiles in adobo, and tomato juice.
- Season generously with salt and ground black pepper to taste, ensuring all ingredients are well combined in the slow cooker.
- Cover the slow cooker and cook on low for 5-6 hours, or on high for 3-4 hours, until the beef is incredibly tender and easily pulls apart with a fork.
- Carefully remove the cooked beef from the slow cooker, place it on a cutting board, and shred it using two forks. Return the shredded beef to the slow cooker and stir it into the rich sauce.
- Taste the Beef Tinga and adjust seasonings as necessary. Serve warm with your preferred accompaniments.
Notes
6. ‘Crockin’ Stuffed Peppers
This is a simple recipe for stuffed bell peppers that require absolutely no pre-cooking: just mix raw ground beef, rice, and seasonings; fill up peppers; and let the slow cooker do its job to perfection in tenderness. Flavors meld together in a perfect hearty filling, while the pop of color from the peppers is a bonus-as the rice absorbs all the juices of the beef and vegetables, and the gentle heat makes sure things are tender but never mushy. Add some sour cream or cheese for a little extra indulgence, and you have modern comfort made easy. Such a dish is ideal for those busy nights when you need an easy yet satisfying dinner.
Stuffed Peppers Convenience:
- Easily self-flows raw mix.
- Flavors combine during the cooking process.
- Rice has absorbed juices.
- Colorful peppers remain colorful.
- Optional: Indulgent toppings added
Everything is cooked on the spot-no pre-cooking-and it turns out just right in texture and flavor: hearty, wholesome, visually appealing-this is something worthy of family tables as the main course. It keeps it all tender and integrated this slow way. This transforms finicky, old-school stuffed peppers into an unfussy favorite whose every component can be customized. Perfect for weeknights, this bundles in healthy and comforting into one go: utterly satisfyingly juicy, with flavors oozing from the well-seasoned filling. Often, this is the easy win for cozy, low-effort dinners.
Slow-Cooker Stuffed Peppers
Equipment
- 1 Chef’s knife For precise trimming and chopping.
- 1 Cutting Board A stable surface for preparing vegetables and meat.
- 1 Large Mixing Bowl For combining all filling ingredients.
- 1 6-Quart Slow Cooker Essential for slow-cooking the stuffed peppers.
- 1 Large Spoon For scooping and packing the filling.
Ingredients
Main
- 5 large red orange or yellow bell peppers
- 1 pound 90-percent lean ground beef
- One 14.5-ounce can fire-roasted diced tomatoes
- 2 cups shredded pepper jack cheese from one 8-ounce block
- 1 cup cooked medium-grain white rice
- 4 cloves garlic minced
- 4 scallions thinly sliced
- 2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- 1/2 cup low-sodium chicken broth
- Sour cream for serving
Instructions
- Trim about 1/8 inch from the bottom of each pepper so it can stand upright. Cut the top 1/4 inch off each pepper. Remove and discard the stems, then finely chop the remaining flesh from the tops and set aside. Scoop out and discard the seeds and as much of the membranes as you can from inside the peppers.
- Mix the reserved chopped pepper with the ground beef, tomatoes and their juices, 1 cup of the cheese, cooked rice, garlic, 3 of the scallions, chili powder, cumin, 1 1/2 teaspoons salt and several grinds of black pepper in a large bowl with your hands until combined. Dividing evenly, spoon the filling into the hollowed-out peppers, packing it in (the filling will mound a bit above the tops).
- Pour the chicken broth into the bottom of a 6-quart slow cooker, then add the stuffed peppers. Season the top of each pepper with another pinch of salt. Cover and cook on high until the peppers are tender and the ground beef is cooked through, for 3 to 3 1/2 hours. Top with the remaining 1 cup cheese, cover and cook on high for 10 minutes more to melt the cheese. Sprinkle the peppers with the remaining scallions and add a dollop of sour cream to each.
Notes
7. Slow Cooker Pot Roast
This slow cooker headlining act is classic pot roast-tender, fall-apart beef in rich gravy-all done in one pot and made with basic ingredients. Start with thick sauce; thin during the hours of cooking when meat and veggies release their juices into it. The roast that results is aromatic and deeply flavored, and the vegetables cook perfectly in golden-colored gravy. Serve over potatoes or noodles for ultimate comfort-these require minimum work for all-day taste. This is going to be a staple for when you want a hearty, happy family dinner. A slow cooker makes this timeless dish so much easier and more dependable.
Classic Pot Roast:
- Tender, fork-fall beef
- Rich, thinning gravy develops
- Vegetables cook even in their doneness.
- One-pot minimal effort
- Hearty, classic comfort food
This umami depth, being naturally present, requires no extra work to be released into the juice. Aromatic and filling, just like home-cooked warmth; goes great with gravy-sopping sides. This is a really great slow cooker recipe that tenderizes those old favorites and gives them great flavor. Perfect at any time one needs comfort, it’s always satisfying. Very easy to make, and the end result is impressive. A must for cozy meals that please crowds.
Mississippi Pot Roast
Equipment
- 1 Slow Cooker
- 2 Forks For shredding the cooked roast
- 1 Set of Measuring Spoons/Cups For accurate ingredient measurement
Ingredients
Main
- 1 3 pound chuck roast
- ½ 12 ounce jar pepperoncini
- ½ 12 ounce jar pepperoncini juice
- ½ cup unsalted butter
- 1 1 ounce packet au jus gravy mix
- 1 0.4 oz package buttermilk ranch dressing mix
- salt and ground black pepper to taste
Instructions
- Gather all ingredients. Photographer: Stacy Allen / Food Styling: Julian Henserling / Prop Styling: Christina Daley
- Combine chuck roast, pepperoncini, pepperoncini juice, butter, au jus mix, ranch dressing mix, salt, and pepper in a slow cooker. Photographer: Stacy Allen / Food Styling: Julian Henserling / Prop Styling: Christina Daley
- Cover and cook on Low until roast is fork-tender, about 8 hours. Photographer: Stacy Allen / Food Styling: Julian Henserling / Prop Styling: Christina Daley
- Remove chuck from slow cooker; shred with 2 forks. Photographer: Stacy Allen / Food Styling: Julian Henserling / Prop Styling: Christina Daley
- Serve with gravy and enjoy. Photographer: Stacy Allen / Food Styling: Julian Henserling / Prop Styling: Christina Daley
Notes
8. Slow-Cooker Chicken Noodle Soup
Construct this comforting chicken noodle soup with thighs for rich, moist broth, built up into deep comfort via slow simmering. The vegetables will turn sweet and tender, and all the flavors take on a warm, comforting note. Go ahead and substitute grains for noodles if you want to make it your own. This cold-day or soul-soothing treat is hearty yet light, done in just one pot, and nurtures body and spirit with classic goodness. It really turns out very good in a slow cooker. A bowl brings pure comfort sans complexity.
- Chicken Soup Comfort
- Thighs make flavorful broth.
- Vegetables add sweet tenderness.
- Options of grains available, and customizable
- Warm light soothing balance
- One-pot easy preparation
Long simmered, it builds comforting layered flavors. It is also adaptive and nourishing for many tastes. It is great for either wellness or weather-related cravings. This soup epitomizes the magic of slow cooking: simple, soulful classics, always fresh and exciting, with options to customize. Rich in broth, it will satisfy fully, yet lightly. Perfect for feeding both spirit and body in one easy bowl.
Creamy Chicken Noodle Soup
Equipment
- 1 Slow Cooker Essential for the long, gentle simmer that develops deep flavors.
- 1 Large Knife For dicing vegetables and shredding chicken efficiently.
- 1 Cutting Board
- 1 Large Ladle For stirring and serving the soup.
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1 store-bought roasted chicken
- 1 cup diced onions
- 1 cup diced celery
- 1 cup diced carrot
- 4 14-ounce cans low-sodium chicken broth
- 2 10.75-ounce cans condensed cream of mushroom soup with roasted garlic
- 2 teaspoon fines herbs*
- Salt and pepper
- 2 cups egg noodles cooked
Instructions
- Remove the skin from the chicken and shred the meat from the bone. Put the chicken into a slow cooker along with the onions, celery, and carrots. Stir in broth, mushroom soup, and fines herbs and season with salt and pepper. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.
- When soup is finished, stir in egg noodles. Adjust seasonings and serve.
- *Cook’s Note: Fines herbs are a classic blend of herbs that usually consists of chervil, chives, parsley, and tarragon. Fines Herbs can be found pre-blended in the spice section of the grocery store.
Notes
9. Slow-Cooker Sloppy Joe Sliders
These Sloppy Joe sliders are fully packed with sweet, tangy, saucy meat filling and are so easy to prepare in the slow cooker that serving them on buns involves zero worries. Sauce and flavors meld low and slow to keep everything tender and juicy for simply irresistible bites. Great for games, parties, or just quick dinners, this is fun, crowd-pleasing magic. Savory with a light sweetness, this mix of sauce and meat sends casual party food to a whole new level. Once tried, they become a rotation staple for pure satisfaction with each slider.
- Sloppy Joe Fun
- Saucy, sweet, tangy filling
- Tender, juicy meat, slow-cooked.
- Simple bun spooning method
- Great for parties, fun
- Irresistible crowd favorite bites
Long-term merging to perfection of texture and taste: casual, full of flavor-just perfect for any occasion. Minimal stress for maximum appeal. From the ease of preparation to bold flavors, these sliders notch up the party food a level. So much fun to eat and serve, they are sure to bring smiles. That juicy sauciness gets anyone hooked in an instant. Permanent, easy win for your menu.
Slow-Cooker Sloppy Joe Sliders
Equipment
- 1 Slow Cooker 4- to 6-quart capacity
- 1 Wooden Spoon For mixing and breaking up ground beef
- 1 Chef’s knife For finely chopping vegetables
- 1 Cutting Board For ingredient preparation
- 1 Ladle or Large Serving Spoon For serving the sloppy joe mixture
Ingredients
Main
- 1 1/2 pounds ground beef 80 percent lean
- 2 cloves garlic grated
- 1 inner stalk celery with leaves, finely chopped
- 1 red bell pepper finely chopped
- 1/2 onion finely chopped
- One 14.5-ounce can tomato sauce such as Pomi
- 1/2 cup ketchup
- 1 tablespoon chili powder
- 1 tablespoon dry mustard
- 1 tablespoon onion powder
- 1 tablespoon sugar
- 1 tablespoon Worcestershire sauce
- Kosher salt and freshly ground black pepper
- 16 slider buns or mini potato rolls split
Instructions
- In a 4- to 6-quart slow cooker, combine the ground beef, garlic, celery, peppers, onions, tomato sauce, ketchup, chili powder, dry mustard, onion powder, sugar, Worcestershire sauce, 1 teaspoon salt and 1/4 teaspoon pepper. Mix together with a wooden spoon, making sure to break up the ground beef. Set the machine to high and cook for 4 hours.
- Spoon the sloppy joe mixture onto the buns to make sliders.
Notes
10. Slow-Cooker Brothy Beans
These brothy beans are the rich, comforting result of the marriage of dried beans to aromatics in broth, slowly cooked to absorb nuances. The herbs and spices elevate it; the extra broth is a bonus, for future soups if desired. Comforting, nourishing, and proof that with patience, humble ingredients shine on, this is more than a side-this is cozy elegance in a bowl for whatever season, something special from the basics coming out of that slow cooker: utterly satisfying and full of flavor.
Brothy Beans Elegance:
- Beans absorb broth completely.
- Herbs, spices, subtle depth
- Extra broth for soups
- Noble ingredients, simple results.
- Cozy nourishing seasonal dish.
Long cooking gives silkiness and layering of tastes so easily. Simple yet so deep in comfort, broth adds value to the kitchen as a bonus. Beans star in this slow magic recipe, nourishing and so versatile to warm up any given day; beans ameliorate plain meals with their savory broths. Truly special, from time-given basics.
Slow-Cooker Brothy Beans
Equipment
- 1 Slow Cooker (6-8 quart) Essential for tender, evenly cooked beans
- 1 Medium Nonstick Skillet For crisping leeks
- 1 Baking Sheet For broiling bread
- 1 Slotted Spoon For serving beans while retaining broth
- 1 Kitchen Twine For tying herb and leek bundle
Ingredients
Main
- 8 ounces dried cannellini beans rinsed
- 1 bulb fennel halved lengthwise, cored and sliced root to tip
- 1 plum tomato cored and halved
- 7 cloves garlic peeled
- 6 wide strips lemon zest plus 1 tablespoon lemon juice (from 1 lemon)
- 1 small bunch thyme
- 1/4 bunch parsley stems plus 1/4 cup chopped leaves
- 1 large leek white and light green part only, halved lengthwise
- Kosher salt and freshly ground pepper
- 6 tablespoons extra-virgin olive oil
- 4 slices white or sourdough bread 1/2 to 3/4 inch thick
- 1/4 cup chopped fresh chives
Instructions
- Combine the beans, fennel, tomato, 6 cloves garlic and the lemon zest in a 6- to 8-quart slow cooker. Tie the thyme, parsley stems and 1/2 leek together with kitchen twine; add to the pot. Add 4 1/2 cups water, 1 teaspoon salt and a few grinds of pepper. Cover and cook on low until the beans are tender, 7 to 9 hours.
- Preheat the broiler. Discard the leek bundle from the beans and stir well. Gently smash the garlic against the side of the slow cooker; season with salt and pepper. Let stand uncovered.
- Thinly slice the remaining 1/2 leek into matchsticks. Heat 1/4 cup olive oil in a medium nonstick skillet over medium heat. Add the leek and cook, stirring frequently, until lightly browned and crisp, 6 to 9 minutes. Transfer the crispy leek to paper towels with a slotted spoon; season with salt. Reserve the leek oil.
- Arrange the bread on a baking sheet and brush both sides with the leek oil. Pour any excess leek oil into the beans. Broil the bread, turning once, until golden, 3 to 5 minutes. Rub with the remaining garlic clove and season with salt.
- Stir the lemon juice into the beans. Divide among bowls with a slotted spoon; pour some bean broth into each bowl. Drizzle evenly with the remaining 2 tablespoons olive oil. Top with the crispy leek, chives and chopped parsley. Serve with the bread.
Notes
11. Slow-Cooker Pork Carnitas
Think slow-cooked pork carnitas, so tender it’s just about to melt in your mouth, browned in a skillet for juicy-crunchy contrast. Balance that richness with the delicate balance of a quick, tangy pickled red onion that you can quickly turn into unforgettable wraps or bowls. Little work for comfort food from simple pork: serve over rice or piled high into tortillas. Festive, impressively perfect-this ends the search for slow cooker adventures. Real flavor, no hassle.
- Pork Carnitas Celebration
- Tender then crisped pork
- Pickled onions add brightness.
- Juicy, crunchy texture contrast
- Easy tortilla rice serving
- Festive Mexican effortless flair
This is the result of a two-step process that yields perfection in both texture and taste. Onions really lift this dense meat so well. It is perfect for feasts or casual eating during celebrations. This will be the finale: the ode to the transformative power of slow cooking made with the basics-flavorful, impressive, wowing without work. Crunch-juice balance: addictive. Triumphant, crowd-loving dish to finish off with.
Slow-Cooker Pork Carnitas
Equipment
- 1 Slow Cooker
- 1 Large Nonstick Skillet
- 1 Slotted Spoon
- 2 Forks Or meat claws for shredding
- 1 Whisk
Ingredients
Main
- 2 cups low-sodium chicken broth
- Juice of 2 oranges
- Juice of 2 limes
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- Small pinch ground cloves
- Kosher salt
- 1 medium white onion quartered
- 6 cloves garlic peeled
- 2 bay leaves
- 3 pounds boneless pork shoulder fat trimmed, cut into 2-inch pieces
- Freshly ground black pepper
- 1/4 cup lard
- Soft corn tortillas for serving
- Cilantro leaves for serving
- Sliced jalapenos for serving
- Pickled red onions recipe follows
- 2 small red onions thinly sliced
- 3/4 cup white vinegar
- 1/4 cup orange juice
- 3 tablespoons lime juice
- 2 bay leaves
- 1 tablespoon granulated sugar
- 1 teaspoon coriander seeds
- Kosher salt
Instructions
- Add the chicken broth, orange juice, lime juice, cumin, chili powder, oregano, red pepper flakes, cloves, and 2 teaspoons kosher salt to a large slow cooker and whisk to combine. Add the onion, garlic and bay leaves and stir to combine. Add the pork and toss to coat. Cover and cook on high until the meat is tender, about 5 hours.
- Transfer the pork to a large bowl with a slotted spoon and discard the bay leaves, onion, and garlic. Shred the pork into bite-size pieces with 2 forks, leaving some larger chunks, and season with salt and pepper.
- Heat 2 tablespoons of the lard in large nonstick skillet over medium-high heat. Add half the shredded pork and press down into an even layer with a spatula. Cook, pressing occasionally with a spatula, until crisped and browned, 2 to 3 minutes. Transfer to a serving platter and cover with foil to keep warm. Repeat with the remaining 2 tablespoons lard and shredded pork.
- Serve with tortillas, cilantro, jalapenos and pickled red onions.
