Your slow cooker is not some other kitchen device it’s a loyal culinary companion that whips up hearty, delicious meals with hardly any fuss. Picture entering a house filled with the savory scent of dinner ready for you, courtesy of a mere few minutes of prep work in the morning. That’s the daily wizardry this unassuming machine accomplishes.
Though everyone recognizes it for time-tested favorites such as chili, stews, and fall-apart roasts, the slow cooker’s capabilities reach much wider. From international flavors to remastered comfort foods, it turns weeknight dinners, weekend parties, and even side dishes into special occasion-worthy meals. The beauty is that you don’t have to stand watch at the stove. Set it, forget it, and savor meals that are as if they had been cooking under a chef’s careful supervision.
Following are fourteen delicious slow cooker recipes that show you how much more versatile this device is than you ever thought possible. If you’re looking for healthy family dinners, crowd-pleasing classics, or international-style meals, each one brings convenience and taste right to your plate.
1. Slow Cooker Chicken Thighs
This recipe demonstrates the power of simple ingredients producing high-impact flavors. While the chicken simmers, soy sauce, honey, garlic, and ginger come together to form an opulent sauce that is both savory and sweet. Each bite is rich and aromatic as the tender thighs absorb all the liquid.
Serve them over a mound of soft rice to soak up all that rich sauce. If you want a richer finish, add in some cornstarch slurry near the end for a smooth glaze that clings lavishly to both the chicken and the grains. It’s the sort of dish that makes a hectic evening feel cosy and comforting.
Slow Cooker Chicken Noodle Soup
This slow cooker version of the classic soup is super easy to make. We used chicken thighs because they’re less expensive than breasts and tend not to dry out. If you like, skip the noodles and stir in your favorite cooked grain at the end.
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 use of bone-in, skin-on chicken thighs is excellent for slow cooking as they render more flavor and remain succulent; browning them quickly before adding to the slow cooker can deepen the savory notes. Ensure vegetables are cut uniformly for even cooking. Adding the egg noodles only during the final 15 minutes is crucial to prevent them from becoming mushy and absorbing too much liquid. The fresh lemon juice at the end is vital; it brightens the entire soup, balancing the richness and elevating the overall flavor profile. Adjust salt and pepper at the end, tasting as you go. For an even richer broth, consider using homemade chicken stock.
2. Slow Cooker Spiced Turkey Breast and Couscous
Lean turkey breast and robust vegetables are reborn in this rich, warm dish. The combination of apricots, orange juice, and fragrant spices gradually infuses the turkey, as carrots, squash, and onions soak up the rich sweetness of the cooking liquid.
To complete, add couscous to the pot a few minutes before serving. It absorbs every drop of flavorful liquid, forming a healthy foundation for the meal. Ideal for weeknights and easy weekends alike, this dish demonstrates that healthy cuisine can be rich.
Slow Cooker Spiced Turkey Breast and Couscous
This recipe features a tender, spiced turkey breast cooked slowly with butternut squash, carrots, apricots, and aromatic spices. The flavorful turkey is then shredded and served alongside fluffy couscous, enhanced with the braising liquid and fresh cilantro, creating a comforting and aromatic meal perfect for feeding a crowd.
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
For a richer flavor, consider briefly browning the turkey breast in a skillet with olive oil before adding it to the slow cooker. This develops a beautiful crust and adds depth. Ensure the turkey breast is patted very dry before seasoning to help the spices adhere and create a more pronounced flavor. Do not overcrowd the slow cooker, as this can lead to uneven cooking and steaming rather than slow roasting. The couscous should be prepared just before serving to maintain its light, fluffy texture; avoid overcooking it, as it can become gummy. Adjust spice levels to your preference, especially the ginger and cumin, for a balanced aromatic profile.
3. Slow-Cooker Pinto Beans
Cooking beans from scratch feels daunting, but the slow cooker makes it a breeze. Pinto beans simmer in the slow cooker all day with pantry staples, becoming tender, creamy morsels bursting with depth. No endless stirring is required the machine does all the work.
Spiced up with spices and a hint of pickled jalapeños, the beans have their own star status as a side dish, served over rice, or wrapped in tortillas. Navy beans can be used here, too, and provide a comparable texture. Easy and adaptable, this one will soon become a favorite for simple, healthy meals.
Slow-Cooker Pinto Beans
This recipe prepares hearty pinto beans in a slow cooker, requiring minimal effort for maximum flavor. Dried beans are slow-cooked with chicken broth, pickled jalapeños, aromatic spices like oregano and cumin, and garlic until tender. Finished with fresh cilantro, cheese, and a squeeze of lime, these flavorful beans are perfect as a satisfying side or main course.
Equipment
- 1 Slow Cooker
- 1 Colander or Strainer For rinsing beans
- 1 Measuring Cups and Spoons
- 1 Chef’s knife
- 1 Cutting Board
Ingredients
Main
- 1 pound dried pinto beans rinsed and picked over (see Cook’s Note)
- 48 ounces low-sodium chicken broth or one 32-ounce carton plus 2 cups water
- One 8-ounce jar mild or hot diced pickled jalapeños
- 2 tablespoons dried oregano
- 1 tablespoon ground cumin
- 3 cloves garlic
- 2 dried bay leaves
- 1/4 cup cilantro leaves plus 1/4 cup chopped cilantro stems optional
- Kosher salt
- 3/4 cup shredded sharp Cheddar or crumbled Cotija or queso fresco
- 1 lime cut into wedges
Instructions
- Thoroughly rinse and pick over the dried pinto beans, removing any small stones or debris.
- Transfer the rinsed pinto beans to a large slow cooker.
- Add the low-sodium chicken broth, diced pickled jalapeños with their liquid, dried oregano, ground cumin, minced garlic cloves, and bay leaves to the slow cooker.
- Stir all ingredients gently to combine them well.
- Cover the slow cooker and cook on the LOW setting for 7 to 8 hours, or until the beans are very tender.
- Once the beans are tender, remove and discard the bay leaves.
- If using, stir in the chopped cilantro stems.
- Season the beans generously with kosher salt to taste, stirring well. Add salt only after beans are tender to prevent toughening.
- Ladle the cooked pinto beans into serving bowls.
- Garnish each serving with shredded sharp Cheddar or crumbled Cotija/queso fresco, a sprinkle of fresh cilantro leaves, and a lime wedge for squeezing.
Notes
1. Bean Preparation: While pre-soaking is often debated, for slow cooker pinto beans, it’s generally not necessary and can even lead to mushier beans. The long, low heat cooks them thoroughly. Ensure thorough rinsing and picking over. 2. Flavor Depth: Consider blooming the dried oregano and cumin in a little oil on the stovetop for a minute before adding to the slow cooker to deepen their aroma. Fresh garlic is key; mincing or grating it will integrate the flavor well. 3. Salting: Salt beans *after* they are fully tender. Adding salt too early can toughen the bean skins, preventing them from softening properly. 4. Texture Adjustment: For a creamier consistency, you can mash a portion of the cooked beans against the side of the slow cooker pot with a spoon or potato masher before serving. 5. Garnish: The cheese and lime are crucial for balance. Use a good quality sharp Cheddar or authentic Cotija/queso fresco. The fresh lime brightens the entire dish.
4. Slow-Cooker Pork Chops
Few things are more comforting than returning home to pork chops that are just the right tenderness and ready to go. With little preparation, the slow cooker loads the chops with rich flavors, resulting in tender leads every time.
Serve them alongside buttered rice or creamy grits for a filling dinner that the whole family will enjoy. This recipe encapsulates the perfection of slow cooking easy prep that equates to deeply comforting outcomes.
Slow Cooker Pork Chops and Gravy
This recipe yields tender, flavorful pork loin chops cooked slowly to perfection, bathed in a rich, savory gravy. It’s a comforting and relatively hands-off main course, ideal for a hearty family meal with minimal fuss, ensuring succulent results every time.
Equipment
- 1 Slow Cooker
- 1 Large Skillet For browning pork chops
- 1 Whisk For making gravy
- 1 Shallow dish For dredging pork chops
- 1 Measuring Cups and Spoons
Ingredients
Main
- 3/4 cup all-purpose flour
- 1 teaspoon seasoned salt
- 3/4 teaspoon ground mustard
- ½ teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 6 4 ounce boneless pork loin chops
- 2 tablespoons oil
- 3 cups chicken broth
Instructions
- In a shallow dish, combine the all-purpose flour, seasoned salt, ground mustard, garlic powder, paprika, and black pepper, mixing well.
- Dredge each boneless pork loin chop thoroughly in the flour mixture, ensuring an even coating on all sides.
- Heat the oil in a large skillet over medium-high heat. Sear the dredged pork chops for 2-3 minutes per side until beautifully browned.
- Carefully transfer the browned pork chops into the slow cooker.
- Pour the chicken broth into the slow cooker, ensuring it covers the pork chops partially.
- Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until the pork chops are very tender.
- Once cooked, remove the pork chops from the slow cooker and set aside, keeping them warm.
- Pour the cooking liquid from the slow cooker into the skillet. Bring to a simmer over medium heat.
- In a small bowl, whisk 2 tablespoons of the reserved flour mixture (or fresh flour/cornstarch slurry) with a few tablespoons of cold water until smooth; gradually whisk this into the simmering liquid.
- Cook, whisking constantly, until the gravy thickens to your desired consistency. Taste and adjust seasoning as needed, then serve the gravy over the pork chops.
Notes
Browning the pork chops before slow cooking is crucial for developing deep, rich flavor through the Maillard reaction. Don’t overcrowd the pan; brown in batches if necessary. After browning, deglaze the skillet with a splash of the chicken broth to capture all those flavorful browned bits, adding them to the slow cooker for a more robust gravy. For the gravy, ensure you whisk continuously to prevent lumps. If the gravy isn’t thick enough, a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) can be added gradually while simmering. Taste and adjust seasoning before serving; a touch of fresh herbs like thyme or rosemary can elevate the dish.
5. Slow-Cooker Italian Meatballs
These meatballs pack all the richness of an all-day-simmered sauce, with none of the fuss. Simply add the meatballs and sauce ingredients to the slow cooker, and let the low heat turn them into tender, juicy perfection.
This dish fills two pounds of pasta generously, but don’t let it end there. The meatballs are equally as tasty in sub sandwiches, on polenta, or even as a topping for pizza. It’s an old-school dish that combines tradition with new convenience.
Slow-Cooker Italian Meatballs
These meatballs taste just like your nonna’s without any pre-cooking or tending to—just throw them in the slow cooker with the rest of the ingredients. The recipe makes enough meatballs and sauce to serve with two pounds of pasta. They are also delicious over polenta, stuffed into sub rolls or as a pizza topping.
Equipment
- 1 Slow Cooker 4- to 6-quart capacity
- 1 Food Processor
- 1 Large Mixing Bowl
Ingredients
Main
- Two 28-ounce cans whole plum tomatoes
- One 6-ounce can tomato paste
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 3 cloves garlic crushed and peeled
- 2 bay leaves
- Kosher salt
- 1 small onion cut into chunks
- 1 small carrot cut into chunks
- 1 celery stalk cut into chunks
- 1/2 cup fresh Italian parsley leaves
- 2 cloves garlic crushed and peeled
- 1 pound 90 percent lean ground beef
- 1 pound ground pork
- 2 large eggs
- 3/4 cup Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan
- Kosher salt
Instructions
- For the sauce: Pour the tomatoes into a 4- to 6-quart slow cooker and crush by hand. Stir in the tomato paste, olive oil, oregano, pepper flakes, garlic, bay leaves and 2 teaspoons salt.
- For the meatballs: Place the onions, carrots, celery, parsley and garlic in a food processor and pulse to make a paste. Transfer to a large bowl and add the beef, pork, eggs, breadcrumbs, Parmesan and 1 teaspoon salt. Form into 1 1/2-inch meatballs (you should get about 20 to 24) and nestle into the sauce in the slow cooker. Cover and cook on high for 4 to 5 hours or low for 7 to 8 hours. Discard the bay leaves before serving.
Notes
For a richer, deeper flavor, consider quickly browning the meatballs in a separate pan before adding them to the slow cooker; this develops a beautiful crust and enhances their savory notes. Be careful not to overmix the meatball mixture, as this can lead to tough meatballs. Gentle handling ensures a tender texture. When forming the meatballs, aim for uniform size for even cooking. Hand-crushing the whole plum tomatoes provides a more rustic, authentic sauce texture compared to using crushed tomatoes. Always adjust salt to taste at the end, as the sauce concentrates over prolonged cooking. These meatballs are versatile; beyond pasta, they’re excellent in sub rolls or with creamy polenta.
6. Slow-Cooker Scalloped Potatoes
Creamy, cheesy, and utterly comforting, scalloped potatoes are a star side dish when cooked in a slow cooker. The secret to success is cutting the potatoes thinly and uniformly with a mandoline guarantees consistent results.
While the dish simmers, flour stabilizes and thickens the sauce, covering every layer with velvety creaminess. Great for holidays, potlucks, or Sunday night supper, this version demonstrates your slow cooker is not just for main dishes.
Slow-Cooker Scalloped Potatoes
Put your slow cooker to the test with this classic creamy potato side dish. We added a little bit of flour to help thicken and stabilize the cream. Keeping the potatoes thin is the secret to this recipe’s success try using a mandoline to slice them evenly.
Equipment
- 1 6-Quart Slow Cooker
- 1 Whisk
- 1 2-cup Measuring Cup
- 1 Mandoline For consistent 1/8-inch potato slices
- 1 Box Grater For grating Gruyere cheese
Ingredients
Main
- 1 tablespoon unsalted butter at room temperature
- 1 cup heavy cream
- 3/4 cup low-sodium chicken broth
- 4 tablespoons all-purpose flour
- 1 tablespoon fresh thyme leaves lightly chopped
- 2 1/2 pounds Idaho potatoes peeled and sliced about 1/8 inch thick (about 5 potatoes)
- 6 ounces grated Gruyere cheese about 2 cups
- Kosher salt and freshly grated black pepper
Instructions
- Rub the insert of a 6-quart slow cooker very lightly with the butter on the bottom and 2 inches up the sides.
- Whisk together the cream, broth, flour and thyme in a 2-cup measuring cup.
- Arrange 1/3 of the sliced potatoes in an even and slightly overlapping layer on the bottom of the slow cooker insert. Sprinkle 1/3 of the Gruyere over the potatoes, and add 3/4 teaspoon salt and an even grating of black pepper. Drizzle 1/3 of the cream mixture evenly over the layer. Repeat with 2 more layers of potatoes, Gruyere, salt, pepper and cream mixture.
- Press the potatoes down firmly to make sure they are submerged. Cover the slow cooker, and cook on high until the potatoes are tender and the liquid has thickened, 4 1/2 to 5 hours. Remove the lid, and let the potatoes rest for 15 minutes. (The sauce may seem thin at first, but it will thicken as it sits.)
Notes
Achieving uniform 1/8-inch potato slices is crucial for even cooking and a tender texture; a mandoline is highly recommended. Inconsistent thickness will lead to some potatoes being undercooked while others become mushy. The initial butter rub on the slow cooker insert helps prevent sticking and adds a subtle richness. Firmly pressing down the layers ensures all potatoes are submerged in the creamy liquid, promoting even cooking and preventing dry spots. While the sauce may appear thin immediately after cooking, it will thicken significantly as it cools and rests, forming that classic creamy consistency. For an extra golden-brown top, consider transferring the cooked potatoes to a broiler-safe dish and broiling briefly until browned, or finishing in a hot oven.
7. Healthy Slow Cooker Meatloaf
Comfort food need not necessarily be heavy. This meatloaf provides the same comforting satisfaction without the weight, using a light, healthy approach. A vegetable purée made from scallions, carrots, garlic, parsley, and thyme brings moisture as well as flavor to the dish, resulting in a juicy, fragrant product.
The recipe serves a crowd but offers leftovers as a bonus. Slices the next day are great sandwiches, transforming one night’s work into several dinners. It’s a demonstration that comfort food and healthy eating can live in harmony.
Slow Cooker Meatloaf Supper
This recipe creates a savory, tender meatloaf cooked in a slow cooker, simplifying preparation. It combines extra-lean ground beef with a flavorful blend of aromatics, toasted bread, and a tangy tomato soup-based glaze, perfect for a comforting family meal.
Equipment
- 1 Slow Cooker
- 1 Large Mixing Bowl For combining meatloaf ingredients
- 1 skillet For sautéing aromatics
- 1 Measuring Cups and Spoons For precise ingredient measurements
- 1 Whisk or Spoon For mixing sauce and meatloaf ingredients
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 over medium heat, then sauté minced onion until softened, about 5 minutes.
- Add minced garlic to the skillet and cook for another minute until fragrant; remove from heat and let cool slightly.
- In a large mixing bowl, combine the cooled sautéed onion and garlic with black pepper, salt, ground beef, crumbled toasted bread, 7 tablespoons Italian bread crumbs, egg, yogurt, and 1 tablespoon Worcestershire sauce.
- Mix thoroughly by hand until just combined, being careful not to overmix, which can make the meatloaf tough.
- Form the meat mixture into an oval or loaf shape and place it into the slow cooker.
- In a separate bowl, whisk together the canned tomato soup, remaining 1 tablespoon Italian bread crumbs, 1.5 tablespoons Worcestershire sauce, milk, water, brown sugar, and prepared mustard until smooth.
- Pour the prepared sauce evenly over the meatloaf in the slow cooker.
- Cover and cook on LOW for 8-9 hours, or on HIGH for 4-5 hours, until the meatloaf is cooked through and reaches an internal temperature of 160°F (71°C).
- Once cooked, carefully remove the meatloaf from the slow cooker and let it rest for 10-15 minutes before slicing.
- Slice the meatloaf and serve warm with the sauce from the slow cooker.
Notes
1. Using extra-lean ground beef can sometimes result in a drier meatloaf. The addition of yogurt and toasted bread crumbs helps retain moisture; however, consider a blend with slightly higher fat content (e.g., 85/15) for a juicier texture. 2. For an enhanced flavor and crust, consider searing the formed meatloaf on all sides in a hot skillet before transferring it to the slow cooker. This caramelizes the exterior and adds depth. 3. Adjust the consistency of the tomato soup mixture with milk as needed; it should be thick enough to coat the meatloaf but thin enough to simmer gently. 4. A pinch of red pepper flakes or a dash of hot sauce can be added to the sauce for a subtle kick, if desired.
8. Slow-Cooker Beef Tinga Tacos
This dish imports the bold flavors of Mexico into your home with minimal effort. Chipotle peppers, tomatoes, and spices simmer beef until it’s tender enough to shred with a fork.
Heap beef into warm tortillas and top with additions such as cilantro, avocado, lime, or cotija cheese. For optimal results, use genuine Mexican chipotles for that rich, smoky taste. The result is taco night raised vibrant, bold, and unforgettable.
Slow Cooker Beef Tinga
This recipe prepares a rich and savory Beef Tinga, slow-cooked to perfection. Tender beef chuck is simmered with smoky chipotles, chorizo, tomatoes, and beans, creating a deeply flavorful and satisfying Mexican-inspired dish ideal for tacos, tostadas, or hearty meals.
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
1. Searing the beef chuck before slow cooking is crucial for developing deep, rich flavors through the Maillard reaction. Don’t skip this step. 2. Render the chorizo well to release its flavorful fat, which will infuse the entire dish. 3. The amount of chipotle chiles can be adjusted to personal preference for heat; for a milder flavor, remove some of the seeds. 4. Allow the tinga to rest briefly after shredding and mixing; this helps the flavors meld. Serve traditionally with warm tortillas, tostadas, or over rice, garnished with fresh cilantro and a dollop of crema or sour cream for balance.
9. Slow-Cooker Stuffed Peppers
These peppers are an entire meal neatly wrapped in brightly colored vegetables. The raw filling ground beef, rice, and spices go into the peppers, slowly cooking until tender and rich. The peppers themselves become soft and just the right receptacle for the delicious filling.
Top with sour cream before serving for a refreshing contrast to the warm, comforting filling. This meal is comforting, healthy, and very simple, making it perfect for busy families who desire homemade quality without hassle.
Slow-Cooker Stuffed Peppers
Stuffed bell peppers have never been simpler to prepare, thanks to your slow cooker! Just stir all the filling ingredients together (raw ground beef included), then stuff the mixture into the peppers and let the cooker do the rest. Top with sour cream for a comforting, nourishing dinner your whole family will love.
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
For enhanced flavor, consider briefly browning the ground beef before mixing; this deepens the savory notes. Ensure your cooked rice is slightly al dente, as it will continue to absorb liquid and cook in the slow cooker, preventing a mushy texture. When trimming the peppers, focus on creating a stable, flat base to prevent tipping during the long cooking process. Properly packing the filling ensures even cooking. For a vibrant finish, a sprinkle of fresh cilantro or parsley along with the sour cream will elevate both flavor and presentation.
10. Slow Cooker Pot Roast
An oldie but goodie for a reason, pot roast is comfort food at its best. The slow cooker makes it almost foolproof, turning vegetables and beef into a fork-tender masterpiece with the gravy that’s rich and wonderful.
The key is thickening the sauce at the start, then letting the roast release juices as it cooks. By the end, you’ll have a silky gravy that coats every bite. Pair with mashed potatoes or crusty bread to soak up the sauce, and enjoy a meal that feels timeless.
Slow Cooker Pot Roast
Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.
Equipment
- 1 Large Nonstick Skillet For searing the roast and building the gravy base.
- 1 6-Quart Slow Cooker Essential for the long, slow cooking process.
- 1 Whisk For achieving a smooth, lump-free gravy.
- 1 Fine-mesh Sieve For straining the gravy from the cooked vegetables.
- 1 Carving Knife and Fork For slicing the tender pot roast.
Ingredients
Main
- One 4-pound beef chuck roast
- Kosher salt and freshly ground black pepper
- 1/3 cup all-purpose flour plus more for coating
- 3 tablespoons olive oil
- 4 medium carrots cut into 2-inch pieces
- 3 stalks celery peeled and cut into 2-inch pieces
- 1 medium onion cut into 1/2-inch wedges
- 3 cloves garlic mashed
- 3 tablespoons tomato paste
- 1 cup red wine
- 3 cups low-sodium beef broth
- 3 bay leaves
- 2 sprigs fresh thyme
- 1/2 teaspoon ground allspice
- 1/2 cup loosely packed parsley leaves chopped
Instructions
- Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
- Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it’s OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
- Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
- Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.
Notes
1. Achieving a deep, golden-brown sear on the chuck roast is crucial; this Maillard reaction develops immense flavor that forms the foundation of your dish. Don’t rush this step or overcrowd the pan.2. When building the gravy base, ensure you scrape up all the flavorful ‘fond’ (browned bits) from the bottom of the skillet with your whisk after adding the wine. This intensifies the gravy’s richness.3. Resist the urge to lift the lid of the slow cooker during cooking; each time you do, you release heat and extend the cooking time.4. Always rest the roast for several minutes before slicing. This allows the juices to redistribute, ensuring a more tender and moist result.5. Consider adding a splash of Worcestershire sauce or balsamic vinegar to the gravy for an extra layer of umami depth.
11. Slow-Cooker Chicken Noodle Soup
Where comfort is necessary most, chicken noodle soup never fails. The slow cooker converts chicken thighs, broth, and vegetables into a comforting dish that tastes like it’s been tended to for hours.
For a change, substitute the noodles with rice or quinoa towards the end of cooking. Either way, the outcome is a warm, wholesome bowl that is like a hug on cold nights or recovery days.
Slow-Cooker Sloppy Joe Sliders
This recipe delivers classic Sloppy Joe sliders using the convenience of a slow cooker. Ground beef is simmered with a blend of finely chopped vegetables, tomato sauce, ketchup, and a savory mix of spices. The result is a flavorful, saucy filling that’s perfect spooned onto mini slider buns for an easy, comforting meal ideal for gatherings.
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
To elevate the dish, consider browning the ground beef in a skillet before adding it to the slow cooker; this creates a deeper, richer flavor through the Maillard reaction. Drain any excess fat before transferring. For the vegetables (celery, bell pepper, onion), a quick sauté in the same skillet until softened will enhance their sweetness and aromatic qualities. Always taste and adjust seasoning—salt, pepper, and perhaps a touch more sugar or Worcestershire sauce—just before serving, as flavors can mellow or intensify during slow cooking. Toasting the slider buns lightly before assembling is crucial to prevent them from becoming soggy and provides a pleasant textural contrast.
12. Slow-Cooker Sloppy Joe Sliders
Sloppy Joes are made party-friendly as sliders. The slow cooker cooks the savory-sweet filling gently, and it is so easy to serve warm at a party.
Place the filling on soft buns and serve with coleslaw or potato chips for a simple, retro spread. Both adults and children enjoy eating them with their hands, so this recipe is sure to be a hit at informal gatherings.
Slow-Cooker Brothy Beans
Beans shouldn’t just be relegated to a side dish. Let them be the star of a hearty but light meal full of flavor by slowly cooking dry beans with tons of aromatics. You may have extra bean liquid left over, as you need a generous amount to cook the beans properly. Simply use it in place of vegetable stock in another recipe or add to your next pot of 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
Achieving perfectly tender beans without them turning mushy is key; the slow cooker is ideal for this. For a richer, more umami-driven broth, consider adding a parmesan rind to the slow cooker along with the aromatics. The crispy leeks add a fantastic textural contrast, so ensure they are truly crisp before draining. Don’t discard the leek oil; it’s flavorful and perfect for the bread. When broiling the bread, keep a close eye on it as broilers can quickly burn. Rubbing the hot bread with garlic releases its aromatic oils beautifully.
13. Slow-Cooker Brothy Beans
Rather than using beans as a side dish, in this recipe they’re the focus. Slow-cooking dry beans with aromatics makes for a light but intensely satisfying dish.
A plus of this method is the full-bodied cooking liquid that’s left over. Use it in soups or as the foundation for a second pot of beans it’s liquid gold that contributes richness wherever you apply it. Serve the beans straight-up, with bread, or as part of a bigger meal.
Slow-Cooker Pork Carnitas
This easy and delicious slow-cooker recipe will impress any taco lover. While it’s an extra step, crisping up the shredded meat in a skillet before serving adds extra flavor and creates the crunchy bits that are typical of this Mexican dish. And don’t skip the pickled red onions! They complement the richness of the pork.
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.
Notes
For truly authentic carnitas, don’t skip the crucial crisping step in a hot skillet with lard; this develops the signature crispy bits and deep flavor. Work in batches to avoid overcrowding the pan, ensuring optimal browning. While trimming excess fat from the pork shoulder is good, a little marbling renders into the cooking liquid, contributing to the rich, unctuous texture. The pickling liquid for the red onions can be adjusted to taste; consider a pinch of Mexican oregano for added complexity. After slow cooking, you can reduce some of the braising liquid for an intense jus to drizzle over the finished pork, enhancing its succulence.
14. Slow-Cooker Pork Carnitas
Crisp just before serving, tender, flavorful pork becomes unforgettable. The slow cooker does the long, low cooking for you, resulting in meat that will shred easily. A brief skillet sear includes caramelized edges that add texture.
Don’t omit the pickled red onions they slice through the richness with bright acidity, balancing the bite. Served in tortillas and topped with your favorite toppings, these carnitas make any night a celebration.
A Final Word
With fourteen recipes that range from international flavors to classic favorites to healthier versions of comfort food, your slow cooker demonstrates it’s more than just a handy gadget it’s a kitchen powerhouse. The meals in this collection showcase its capacity to turn plain ingredients into dishes that are the culinary equivalent of all-day love.
So grab your slow cooker, select a recipe, and let it do its unobtrusive magic. From weeknight supper to weekend feast, it’s waiting to provide satisfying, memorable meals without keeping you anchored to the stovetop.
