Some days in the afternoon, I feel a strange kind of tiredness that makes boiling water and cooking pasta feel too exhausting to even consider. I’ve always assumed a slow cooker must be a solution to a common problem people have: “I want to cook and eat a good meal, but I don’t want to babysit the stove.”
The meal ideas I’m about to give you use inexpensive and easy to prepare (or easy to slow cook) ingredients like: beans, chicken thighs, lentils, root vegetables, and smoked meat, and let time do the work for you. Most time-related choices people make seem to ignore the time spent. In fact, some of these meals get better the longer you wait.
Contents
- 1) Salsa Verde Chicken
- 2) Slow-Cooker Potatoes and Chili
- 3) Lentil Stew
- 4) Honey Garlic Chicken
- 5) Beef and Bean Chili
- 6) Slow-Cooker Marinara Sauce
- 7) BBQ Pulled Chicken
- 8) Red Beans and Rice
- 9) Chicken Tortilla Soup
- 10) Split Pea Soup
- 11) Creamy Tomato Chicken
- 12) Sausage and Peppers
- 13) Slow-Cooker Chicken and Dumplings
- 14) Black Bean Chili
- 15) Teriyaki Meatballs
- 16) Slow-Cooker Taco Meat
- 17) Slow-Cooker White Chicken Chili
- 18) Sausage and Potato Stew
- 19) Slow-Cooker Chicken Fajitas
- 20) Tomato Braised Chickpeas
- 21) Slow-Cooker Beef and Barley Soup
- 22) Sweet Potato and Black Bean Stew
- 23) Slow-Cooker Chicken Noodle Soup
- 24) Peanut Chicken Stew
- 25) Stuffed Pepper Casserole
- 26) Slow-Cooker Mac and Cheese
- 27) Slow-Cooker Sloppy Joes
- 28) Chicken and Rice
- 29) Slow-Cooker Vegetable Curry
- 30) French Onion Chicken
1) Salsa Verde Chicken
Here are the reasons Salsa Verde Chicken deserves to be on this list: The chicken is so tender that it can be shredded and used as a topping, and one jar of salsa verde works double as a marinade and sauce. This one is great for an easy meal with tacos, bowls, or just chicken over greens.
I put 1.5 to 2 pounds of chicken thighs in my slow cooker. Then I add a 16 oz. jar of salsa verde, a teaspoon of cumin, and a bit of salt. I either cook it for 5-6 hours on LOW or for 3-4 hours on HIGH. After cooking, the chicken should be easy to shred with a fork, but if it isn’t, it can cook for another 30 minutes. Shred the chicken in the slow cooker to allow it to take in all the sauce.
Salsa Roja may be a good choice if you would like the dish to be slightly sweeter or smokier. If you want stronger flavor use pork shoulder, but cube it into 2-inch pieces and extend the cook time on LOW to 7-8 hours.
2) Slow-Cooker Potatoes and Chili
In a slow cooker, combine the following ingredients: 1 lb of ground beef (regular or turkey depending on your preference, pre-cooked and drained), 1 chopped onion, 4 minced garlic cloves, 2 cans of 14.5 oz. diced tomatoes, 1 can of kidney or pinto beans (15 oz. and drained), 2 diced russet potatoes, 2 tbsp of chili powder, and 1 tsp each of cumin, smoked paprika, and salt. Cook on low for 6-7 hours. The potatoes will be done when fork-tender. Stir in cheese. For a healthier option, use sweet potatoes instead of russet potatoes and ground turkey instead of beef.
3) Lentil Stew
What makes Lentil Stew worth it: You can buy lentils from just about any grocery store and they’re one of the most inexpensive forms of protein. Also, unlike most beans, lentils do not require any soaking or cooking prior to use in a slow cooker. This is a meal I repeat for chilly Tuesdays.
In a large cooking pot, combine 1.5 cups of lentils (green or brown; sorted and rinsed), 1 diced onion, 3 minced garlic cloves, 2 diced carrots, 2 chopped celery stalks, 6 cups of vegetable or chicken broth, 1 14.5 oz can of diced tomatoes, 2 bay leaves, 1 teaspoon of cumin, and salt to taste. Set the cooker on LOW for 6-7 hours. The stew is finished when lentils are soft but not mushy and the broth is thick due to starch. Finally, squeeze lemon juice, and add chopped parsley to liven things up.
To make the stew creamier, use red lentils as they break up more easily. You will also want to cut the cooking time down to 4-5 hours. If you want to include some greens, you can add chopped kale or spinach in the last 20 minutes.
4) Honey Garlic Chicken
I can always count on honey garlic chicken being kid-friendly and easy to prepare. The best part is that I can make it using staples from the pantry.
To prepare the sauce, combine the following ingredients in a bowl: 1/3 cup honey, 1/3 cup soy sauce, 1/4 cup ketchup, 1 tablespoon rice vinegar, 6 garlic cloves (minced), 1 teaspoon ginger (grated, if available). Pour this sauce mixture over 2 pounds of chicken thighs (bone-in) in the slow cooker.
Depending on your preference, set the cooker on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours. The chicken will be fully cooked with no visible pink, and the sauce will reduce to a glaze and coat the chicken. If after cooking the sauce appears to be thin, remove it and transfer it to a small saucepan for 5 minutes of simmering to thicken the sauce.
Alternatives: Boneless skinless thighs will take less time to cook (3-4 hours on LOW). Kids see chicken drumsticks as a novelty.
5) Beef and Bean Chili
Why Beef and Bean Chili is Worth It: Are you beginning to use your slow cooker? If yes, then you can decide what time dinner will be served! What is even better, you don’t have to set it to finish at a certain time because it improves in flavor over time. You can even begin cooking it before lunch and it will be done in time for dinner.
You need to brown 1.5 pounds of ground beef (or beef chuck, cut into 1/2 inch cubes for a chunkier chili) and dump into slow cooker. After that, add in one chopped onion, 4 chopped garlic cloves, 2 15-oz cans of beans (drained, any mix of kidney, pinto, black), 1 28-oz can crushed tomatoes, 1 14.5-oz can diced tomatoes, 3 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, 1 tsp oregano, and, add salt to taste of your liking.
Cook on LOW for 7-8 hours. It’s finished when the meat is tender (cubed beef should be able to be fork pulled apart) and the chili has thickened; scrape the bottom for any bits that are caramelized, and mix them in. Finish off by topping with sour cream, shredded cheese, and add lime wedges.
Substitute: For a healthier option, you can use turkey or chicken. If you are a vegetarian, you can use beans instead. You may increase the beans to 3 times the original amount and at the end, add 2 cups of cooked bulgur or quinoa.
6) Slow-Cooker Marinara Sauce
Slow Cooker Marinara sauce, why it works here: Its healthy, easy to make and better than jarred sauces. Plus it covers for 4-5 pasta dinners, makes you feel accomplished and you can freeze it!
Combine in your slow cooker 2 whole peeled tomatoes, 1 chopped onion, 6 cloves of garlic (minced), 1 sprig fresh basil or 1 tsp oregano, and 1/4 cup olive oil, with 1 tsp of salt, red pepper flakes (to taste), and 1 sprig of basil (fresh or dried). For thicker sauce, cook on LOW for 6-8 hours, and for the last hour leave the lid slightly open.
The sauce will be done once the tomatoes have completely broken down and the color has changed to a rust orange. (This means the oil has integrated with the tomatoes). Before you serve the sauce, taste it and adjust the salt, if necessary. If you want to make the sauce richer, you can add a tablespoon of butter.
For meat sauce, add browned Italian sausage or ground beef for the last 2 hours. Shredded carrot contributes natural sweetness with no added sugars.
7) BBQ Pulled Chicken
What BBQ Pulled Chicken gets you: Pulled BBQ chicken can be used for sandwiches, salad bowls, baked potatoes, and even quesadillas (depending on what other ingredients you have). 2 pounds of chicken thighs can feed 4-6 people and there are sometimes leftovers.
Place 2 pounds of boneless, skinless chicken thighs in the slow cooker. Pour in 1 cup of BBQ sauce (either store-bought or homemade) and add 1/4 cup of apple cider vinegar, 2 tablespoons of brown sugar, 1 tablespoon of Worcestershire sauce, and 1 teaspoon of smoked paprika. Set the slow cooker to cook on low for 6-7 hours (or on high for 3-4 hours).
The chicken will be done when it can be shredded with 2 forks in the pot. Drain some of the liquid from the pot before shredding the chicken to avoid having too much liquid. Serve on toasted brioche buns with pickles and slaw.
To achieve a more traditional and classic pulled pork sandwich, set your cooker to LOW and let it cook for 8-9 hours.
8) Red Beans and Rice
Red Beans and Rice go in the diary because they are cheap and easy to make considering all the work is done by the slow cooker.
To prepare beans for combination with 1 lb of dried red kidney beans, beans should be soaked overnight (quick soak method: cover beans with water. Bring to a boil. Turn off heat. Let beans sit for 1 hour. Drain). In your slow cooker, put 1 lb of sliced andouille sausage (cut into 1/2 inch rounds), 1 chopped onion, 3 sticks celery chopped, 1 green pepper diced, 4 cloves of garlic minced, 1 Tbsp. cajun seasoning, 2 bay leaves, and 6 cups of water (or chicken broth) and cook on LOW for 7 to 8 hours.
The beans will be done once they are tender and begin splitting on the edges which will create a natural creaminess. If you would like to add salt, do this at the very end. Salting beans earlier on will result in tougher bean skins. Serve with white rice which you will have to cook separately.
Using canned red beans (3 cans, drained) will reduce the cooking time to 4 hours; however, the beans will be mushier and there will be less depth of flavor in the broth. For a healthier alternative to the sausage, smoked turkey legs can be used.
9) Chicken Tortilla Soup
Why Chicken Tortilla Soup makes the cut: Chicken tortilla soup is the slow cooker soup recipe, which is inexpensive to prepare and gives the impression of takeout food. Additionally, the toppings enable customers to personalize each bowl.
For the soup, start by adding 1.5 lbs. of boneless, skinless chicken thighs (or chicken breasts) to the slow cooker. Then, add 1 28 oz. can of crushed tomatoes, 4 cups of chicken broth, 1 15 oz. can of black beans (drained), 1 15 oz. can of corn (drained), 1 diced onion, 4 chopped cloves of garlic, and 1 diced jalapeño (remove the seeds for less heat). Season with 2 tsp. of cumin, 1 tsp. of smoked paprika, 1 tsp. of chili powder, and salt to taste.
Set your slow cooker on low for 6-7 hours. The chicken is done when it easily shreds. When this occurs, take the chicken out of the pot, shred it, and return it to the soup. Squeeze in the juice of 1 lime and add chopped cilantro, and it is ready to be served. To add texture and flavor it can be topped with tortilla chips, guacamole, and shredded cheese.
Variants: To skip the chicken step, you can add a rotisserie chicken during the last hour of cooking. In addition, you can use pinto beans instead of black beans if that is what you have.
Nathaniel’s Pantry Notes: Bone-In Skin-On Chicken Thighs
- Bone-in is always gonna be better than boneless in terms of flavor. As the oven cooks the bone, it releases collagen and gelatin into the broth. That’s what makes a soup or sauce taste like so much more than just the sum of its parts. It is true that boneless thighs can be prepped faster!! But the end result is going to be so much thinner. So if u have the time, go bone-in.
- With skin-on, it is more a matter of flavor than texture. If you are slow-cooking the chicken, the skin will not get crispy. It is going to go flabby. But the wonderful part is that the skin will render fat into the broth so it is a good thing. If you are not looking for that texture, just pull the skin off before you serve it.
- Two thighs per person is basically the rule of thumb. A bone-in thigh weighs about 6 ounces with bone, leaving 4 ounces of actual meat. Two thighs is one adult serving, especially with all the leftover broth-soaked meat for tomorrow.
10) Split Pea Soup
The value of Split Pea Soup: Given the time required to make it, split pea soup with smoked meat is worth approximately $3 because of the way the smoked meat adds flavor to the soup.
Rinse two cups of green or yellow split peas and add them to the slow cooker with one diced onion, two diced carrots, two stalks of diced celery, 4 minced garlic cloves, one smoked ham hock (or one cup of diced ham), 6 to 7 cups of water or chicken broth, two bay leaves, 1 teaspoon of dried thyme, and a sprinkle of salt (you can hold off on further seasoning and do that at the end).
Cook on low for 7 to 8 hours. The soup is done once the peas have pureed (you should be able to stir it smooth with a spoon). If ham hock was used, take it out, shred the meat off, return it, and go with a touch of vinegar to liven it up. Conclude with black pepper.
For a vegetarian version, do not add meat and instead add 1 teaspoon of smoked paprika and 1 tablespoon of soy sauce for a savory depth. Otherwise, an old ham bone from a holiday dinner works the best.
11) Creamy Tomato Chicken
Where Creamy Tomato Chicken earns its spot: Creamy Tomato Chicken is super versatile because you can serve it on pasta, rice, or polenta, and it just sits on everything like a blanket.
For the sauce, combine 28oz of crushed tomato, 6oz of tomato paste, 4 minced garlic cloves, 1 tsp of salt, 1 Italian spice, and 0.5 tsp of red pepper flakes, as well as 1tbsp of brown sugar (it balances the acidity of the tomatoes). Then add your choice of protein, either 2Lbs of boneless skinless chicken thighs or chicken breasts, and cook on LOW for 5-6 hours.
It is finished when the chicken is shreddable and you can coat a spoon with sauce. Finally, in the last 15 minutes add half and half of heavy cream and grated parmesan. Your sauce will change color from bright red to dark orange-pink. If you have fresh basil, be sure to put it on top.
In most cases, instead of using heavy cream, you can substitute it with half-and-half or even evaporated milk (though that will be slightly less rich). The use of sun-dried tomatoes and garlic will bring out the cheesy flavors even more.
12) Sausage and Peppers
Advocacy for Sausage and Peppers: When it comes to slow-cooked meals, Sausage and Peppers is about as easy as it gets. This meal takes very little time to prepare and then you are free to do other things while the slow cooker does its thing. A few hours later and the kitchen is filled with wonderful smells. This dish is very versatile and can be served on rolls, over rice, or just by itself with some bread on the side.
For this dish, brown 1.5 pounds of sweet or hot Italian sausage in a skillet. Once all sausages are browned, slice them into 1-inch thick medallions. Each medallion has to be cooked on both sides for about 4 to 5 minutes until it is completely cooked. This is an important step because the sauce will get more flavor from the browned sausage medallions than from the peasant tomatoes.
Place the sausage in the slow cooker along with three bell peppers of any color and two large onions (sliced). Also add six cloves of minced garlic, one 28 oz. can of crushed tomatoes, 1 teaspoon of Italian seasoning, 1/2 teaspoon of fennel seeds, and salt to taste. Cook on low for 4-5 hours, or on high for 2-3 hours. This dish will be ready to serve on toasted hoagie rolls with provolone cheese that has been melted.
If you want to try something lighter, chicken sausage is a good option. If you want a richer option, consider placing some bone-in chicken thighs beneath the sausage. An earthy option is to add some sliced mushrooms during the last hour.
13) Slow-Cooker Chicken and Dumplings
Slow-cooker chicken. Why it works here: Hundreds of times I’ve made this with my grandmother (not in a slow cooker) and now I do it in a slow cooker and it still always, always warms me on a cold evening.
Place two pounds of boneless, skinless chicken thighs into the slow cooker along with two diced carrots, two chopped celery ribs, one diced onion, four cloves of garlic (whole) and six cups of broth. Season with one teaspoon of dried thyme, one teaspoon of salt and half a teaspoon of black pepper. Cook on low for 6 hours. Once the chicken is done, remove it, shred it, and return it to the pot.
To make the dumplings, combine two cups of Bisquick with 2/3 cup of milk to create a batter of a thick consistency. If desired, use the alternative method of mixing 2 cups of flour, 1 tbsp of baking powder, and 1/2 tsp of salt. Once the batter is prepared, place small amounts of the batter on top of the soup, cover and cook for 30-40 minutes on high.
When done, the dumplings will be approximately double the size of their original size. To see if they are done, poke a toothpick in one, and if it comes out clean, they are done. For the last 5 minutes, if you would like a creamy broth, add 1/2 cup of heavy cream.
You can use frozen biscuit dough (cut into 4) for the dumplings. For a sweet and colorful touch, add frozen peas in the last 15 minutes.
14) Black Bean Chili
The amazing Black Bean Chili really stands out because it takes about 10 minutes to prepare, tastes better on days 2 and 3, and is one of the most economical options for a weeknight dinner.
This bean soup is ready when it thickens from some of the beans breaking down and the spices smell more ‘cooked’ than raw. At the end, add 1 tablespoon of lime juice and a little bit of chopped cilantro. Then serve it with sour cream, avocado, and corn chips.
To increase the heartiness of the dish, brown 1 pound of ground beef or turkey and add it at the beginning of the cooking process. If you want to add a smoky heat to the dish, stir in a chopped can of chipotle in adobo.
Nathaniel’s Pantry Notes: Slow Cookers and Dried Versus Canned Beans
- Dried beans take 7 – 8 hours to cook on the low setting. They do not need to be pre-soaked due to the slow cooker. Some say they need to be soaked overnight and the slow cooker makes pre-soaking optional for most beans (except kidney beans, as they contain toxins that pre-soaking helps remove). Rinse and remove any pebbles.
- Salt at the end, never the start. Salt and cooking liquid toughen the bean skins and slow down the softening process. Add salt in the last 30 minutes of cooking. This is the most common mistake made when cooking beans.
- Same goes for acid. Ingredients like tomatoes, vinegar, lime and lemon juice all toughen bean skins like salt. If a recipe has a lot of tomatoes expect it to take an hour longer than it would with just water.
15) Teriyaki Meatballs
Where Teriyaki Meatballs earn their spot: Teriyaki Meatballs are one of the best dishes you can make for a catering event. If you’re looking to whip up something quickly for dinner on a Tuesday, Teriyaki Meatballs also go great with rice and broccoli.
Place a 32oz bag of frozen Italian-style or plain meatballs into your slow cooker. Then take another bowl and mix together 1 cup of soy sauce, ½ cup of brown sugar, ¼ cup rice vinegar, 4 minced cloves of garlic, 1 tablespoon fresh ginger (1 teaspoon if dry), and 1 tablespoon of cornstarch that you dissolved in 2 tablespoons of cold water (it will be a bit thick). This will be the sauce that you pour over the frozen meatballs.
If the meatballs go in frozen, then the meatballs must be cooked in the sauce for 4 hours on LOW. If the meatballs were defrosted, then the sauce must be cooked on HIGH for 2 hours. The meatballs are finished cooking when they are heated to 165°F. The sauce must be thick and glossy. To serve, coat meatballs in sauce and serve with rice (sesame seeds/chopped green onions added on top).
To make the meatballs really good, bake or pan-fry them. The homemade meatball recipe is (1.5 pounds of ground beef, 1/3 cup of breadcrumbs, 1 egg, salt and pepper). If you would like to make it Hawaiian style, add pineapple chunks during the last hour.
16) Slow-Cooker Taco Meat
Why Slow-Cooker Taco Meat works: As I pass through the doorway, I catch a whiff of the delicious slow cooked taco meat reminding me that dinner is almost ready. In under five minutes I can finish dinner by adding tortillas, cheese, lettuce, and salsa.
For the slow cooker, you can use either 1.5 lbs of browned ground beef (most of the fat drained off) or 2 lbs of chicken thighs (no need to brown them). Then you will top the beef or chicken with 1 diced onion, 4 cloves minced garlic, 2 tbsp chili powder, 1 tbsp cumin, 2 tsp smoked paprika, 1 tsp oregano, 1 tsp salt, and then 1 cup of salsa (or 1 cup of beef broth).
After cooking on LOW for 5-6 hours, the beef should be tender, and the mixture should be thick enough to form a sauce (not soupy). The chicken will be done if it can be shredded easily by a fork. Serve with warm tortillas and your choice of toppings.
To reduce the number of calories, you could replace the ground beef with ground turkey. For a fresher taste and more mild heat, you can add a 4 ounce can of green chiles along with the spices.
17) Slow-Cooker White Chicken Chili
Why White Chicken Chili belongs here: White chicken chili is the type of meal that seems like it required time and effort when it really only took 15 minutes. The main ingredient that contributes flavor is the green chiles.
To prepare this slow-cooker chicken thigh meal, place 2 pounds of boneless skinless chicken thighs into the slow cooker. Next, add the following ingredients: 3 cans (15 oz each) of drained great northern or cannellini beans, 2 cans (4 oz each) of mild green chiles, 1 onion (chopped), 4 cloves of garlic (chopped), 4 cups of chicken broth, 2 teaspoons of cumin, 1 teaspoon of oregano, 1 teaspoon of salt, and a pinch of cayenne pepper if you are looking for a spice kick.
Set your slow cooker to LOW for 6 to 7 hours. Once cooking time is complete, the chicken should easily shred. Remove the chicken, shred it, then put it back in the slow cooker. In the last 30 minutes, remove ½ cup of beans and mash against the side of the slow cooker to thicken the broth and create a creamier (dairy free) texture. Once that 30 minutes is done, add ½ cup of sour cream and the juice of one lime to the slow cooker. Before serving, add cilantro and tortilla chips to the slow cooker.
To make this dish sweeter, add a cup of corn (frozen or canned) along with the beans. For added creaminess, omit the sour cream and include some pepper jack cheese.
18) Sausage and Potato Stew
Why Sausage And Potato Stew belong here: This sausage and potato stew is perfect for the cold weather since it is super filling. Also, there is no need to season the broth since the sausage does all the work for you!
Cut 1.5 pounds of kielbasa or Polish-style smoked sausage into 1/2 inch thick rounds. Then add 1.5 pounds of Yukon Gold potatoes (chopped into 1 inch cubes), 2 chopped carrots, 1 chopped onion, 4 minced garlic cloves, 4 cups of chicken broth, and 1 bay leaf to the slow cooker. You can add 1 tsp of caraway seeds and 1 tsp of black pepper for seasoning.
If the potatoes can be pierced with a fork then they are fully cooked. The broth will be orange because of the sausage. Go ahead and add salt if you want, but the sausage could be salty so it might be best to hold off. If you want more greens, add 1 cup kale or cabbage in the last 20 minutes of cooking. Cook on LOW for 6 to 7 hours.
To give it a Cajun spin, use Andouille sausage. While red and yellow potatoes will work, avoid russet potatoes because they contain too much starch and will disintegrate.
19) Slow-Cooker Chicken Fajitas
Just throw two pounds of boneless skinless chicken breast. Place your slow cooker’s inner cooking pot into the slow cooker and then add the following ingredients: boneless skinless chicken thighs, three sliced bell peppers, one sliced large onion, four cloves minced garlic, one 14.5 oz can of diced and drained tomatoes, two tablespoons of fajita seasoning (or one each of chili powder, cumin, and paprika, and one each of garlic powder), one teaspoon of salt.
Squeeze the juice of one lime and add it to the pot. Cook on LOW for 4-5 hours. The chicken should be easily sliceable. The peppers should be soft but have a bit of crunch. Slice the chicken and put it back in the pot to soak up the juices. It’s best to eat with warm tortillas, sour cream, and avocado.
If you use the Frozen Pepper and Onion Stir-Fry mix, this means no slicing of peppers and onions is required. If you want a beef fajita version, use sliced skirt steak and cook on LOW for 6-7 hours.
20) Tomato Braised Chickpeas
Why Tomato Braised Chickpeas pull their weight: Tomato-braised chickpeas are my go to vegetarian dinner when I want an Italian inspired meal without the work (and the chickpeas really soak up the tomatoes).
In the slow cooker, add 3 (15 oz) cans of chickpeas, drained and rinsed, 1 (28 oz) can of crushed tomatoes, ⅓ cup of olive oil (yes it’s that much, trust us it makes the sauce), 6 cloves of minced garlic, 1 minced onion, 1 tsp of oregano, 1 tsp of thyme, ½ tsp of red pepper, 1 tsp of salt, and 1 sprig of fresh rosemary (optional).
Set your cooker to LOW and allow the dish to cook for a span of time ranging between five to six hours. The dish will be ready once the sauce has thickened to the point where there is a layer of oil on its surface. The chickpeas will have absorbed a substantial amount of sauce and will have changed to a dark red color.
Afterward, for the greens, add 1/2 cup of baby spinach or chopped kale, and stir. This should be done during the last fifteen minutes of the cooking time. The dish is ready to be served with either toasted bread or polenta, accompanied by feta cheese.
To provide your dish with a meaty taste, consider adding some browned Italian sausage during the last two hours of cooking. Alternatively, Cannellini white beans have the same effect but result in a creamier texture.
21) Slow-Cooker Beef and Barley Soup
“I Can’t Deal, worth a spot”: Although it may be named Beef and Barley Soup, it feels like something you’ve actually eaten. The magic of the slow cooker transforms the beef into something so tender, it can be cut with a spoon.
Trim and cube the beef into 1-inch sections and season with salt and pepper. In a skillet with a few dashes of oil, cook the beef for 4 to 5 minutes. The beef should have a deep crust on at least two sides for all the cubes.
Put in the slow cooker 3/4 cup of pearl barley, 2 chopped up carrots, 2 chopped up stalks of celery, 1 chopped onion, 4 cloves chopped garlic, 6 cups of beef broth, and 1 cup of red wine (optional but adds more flavor), 2 tablespoons of tomato paste, 2 bay leaves, 1 teaspoon of dried thyme and a pinch of salt.
Cook for 7-8 hours on low. The stew is ready once the beef is spoon pull apartable and the barley is tender and plump (not mushy). Before serving, skim off the fat that has risen to the top. Parsley can be added for garnish.
In terms of vegetables, you can replace them with 8 ounces of sliced cremini mushrooms for a more earthy taste. When browning the stew meat, be aware that it’s similar to chuck but a bit drier, so you might need to take a more aggressive approach.
22) Sweet Potato and Black Bean Stew
What Sweet Potato And Black get you: Sweet potato and black bean stew is a great choice for vegetarians, plus it’s not bland. The flavors paired with the sweetness of the sweet potatoes are spot on.
In a large pot, combine the following ingredients: 2 large sweet potatoes, 2 15 oz. cans of black beans (drained), 1 28 oz. can of crushed tomatoes, 1 4 oz. can of mild green chilies, 1 diced onion, 4 minced garlic cloves, 2 cans vegetable broth, 1 Tablespoon cumin, 1 Tablespoon chili powder, 2 teaspoons smoked paprika, 1 teaspoon salt, and 1/4 teaspoon cinnamon (trust me, it sounds odd, but it works).
Set the slow cooker on low for 6-7 hours. The dish will be done when the sweet potatoes are soft enough to be forked and the stew has thickened a bit due to the tomatoes and the starch from the potatoes. To finish, squeeze the juice of 1 lime and add a small bunch of chopped cilantro. Then mix in avocado and cotija or feta cheese.
You can substitute butternut squash with sweet potato( which is slightly less sweet than butternut squash and holds its shape better). To add sweetness and texture, you may include one cup of frozen corn in the last thirty minutes of cooking.
Nathaniel’s Pantry Notes: How a Slow Cooker Actually Behaves
- When cooking on LOW versus cooking on HIGH, we focus more on the amount of time rather than the temperature. Most recipes can be run on either LOW or HIGH, but LOW will take about double the time as HIGH. LOW allows for more even cooking on cuts that need to render like chuck, thighs and ham hocks. HIGH is quicker, but tougher cuts will not come out as tender. If you have the time, default to LOW.
- Do not lift the lid. Each time you take a look, you lose steam and drop the temperature, which will add an additional 15-20 minutes to the cook time. The only exception to this would be a recipe that specifically instructs you to stir.
23) Slow-Cooker Chicken Noodle Soup
Reasons for inclusion for Slow-Cooker Chicken Noodle Soup: The slow-cooker chicken noodle soup features a rich broth and tender chicken. The noodles can be added at the end for no mushiness.
With your slow cooker, place 2 pounds of bone-in chicken thighs or a whole chicken (cut into pieces) along with 8 cups of chicken broth, 3 sliced carrots, 3 sliced celery sticks, 1 diced onion, 4 pieces of garlic, 2 bay leaves, 1 ts of dried thyme, 1 ts of salt, and ½ ts of black pepper. Set the slow cooker on LOW for 5-6 hours. After the time is done, take the chicken out of the slow cooker and allow it to cool for a couple of minutes.
Once it has cooled, remove the meat from the bones, shred it, and return the meat to the pot. Discard the bones and skin. In the last 15 minutes of cooking, add 2 cups of egg noodles, cover and cook until they are tender (taste one to check). Chop some parsley add to the pot along with a squeeze of lemon to brighten the broth.
If you would rather skip the step of pulling bones, you can add a rotisserie chicken to the broth and noodles in the last thirty minutes. Also, to add depth to the broth, include a parmesan rind while cooking.
24) Peanut Chicken Stew
While the Peanut Chicken Stew may seem unappetizing, one taste will have you returning to the recipe again and again. There is an unparalleled creaminess in the broth that you will have to experience to believe.
In a bowl, mix together 3/4 cup of creamy peanut butter, 1 can (14 oz) of coconut milk, 1/4 cup of soy sauce, 2 tablespoons of rice vinegar, 2 tablespoons of ginger (grated), 4 cloves of garlic (minced), and 1 tablespoon of sambal oelek or sriracha (more for spiciness), and 2 tablespoons of brown sugar.
Place over 2 pounds of skinless boneless chicken thighs, 1 large cubed and peeled sweet potato, and 1 chopped red bell pepper into the slow cooker. Cook on LOW for 5 to 6 hours. It will be done when the chicken is shredable and the sauce thickens to the level of heavy cream (not runny). Shred chicken directly into the sauce. You can prepare to serve over rice with chopped peanuts, cilantro, and lime wedges.
Almond butter can be substituted for peanut butter (and will be slightly less savory). If you want to add a touch of green, you can throw 1 cup of frozen peas or edamame in during the last 15 minutes.
25) Stuffed Pepper Casserole
Why Stuffed Pepper Casserole is worth it: With stuffed pepper casserole, you get the same taste as stuffed peppers without having to stuff them. Just hollow, brown, dump, and walk away.
Brown and drain 1.5 lb. of ground beef, add 1 diced onion and 4 minced cloves of garlic. Then add to slow cooker 4 bell peppers (any color, cut to 1 inch), 1 can (28 oz) of crushed tomatoes, 1 can (15 oz) of tomato sauce, 1 cup of white rice (will be uncooked), 1.5 cups of beef/vegetable broth, 2 tsp. of Italian seasoning, 1 tsp. of salt, and ½ tsp of red pepper flakes.
Place on LOW heat for 4-5 hours. The dish is finished when the peppers are soft and the rice is cooked (a fork should slide through the peppers with no resistance). During the last 15 minutes, cover the dish, and add 1.5 cups of shredded mozzarella on top to melt. If you like, you can top with Basil.
Substitution: Instead of using beef, you can use ground turkey, or Italian sausage. You can use brown rice, but since the cooking times are different from those of white rice, you will need to set it to low for 6-7 hours to let it soften.
26) Slow-Cooker Mac and Cheese
What are the advantages to using a slow-cooker? Time management is crucial when it comes to slow-cooker mac and cheese. It’s nice that we can enjoy the end product without the added stress, and we don’t have to make a roux!
You will need the following ingredients for your slow-cooker: 1 pound of elbow macaroni, 4 cups of whole milk, 1 cup of heavy cream, 1 stick (1/2 cup) of butter cut into pieces, 4 cups of shredded sharp cheddar cheese, 1 cup of shredded gruyere cheese or monterey jack cheese, 1 teaspoon of salt, 1/2 teaspoon of mustard powder, and 1/4 teaspoon of black pepper.
Mix all ingredients and set your slow cooker to LOW for 1-2 hours. This is one of the few slow cooker recipes that require some attention on your part. You’ll want to stir this one every 30 minutes. The macaroni is supposed to be al dente. If you leave it in the slow cooker too long, the macaroni can soften too much, and overcooked macaroni can result a mushy texture that is a big no-no, trust me. Before serving, stir it once more and let it sit for 5 minutes off the heat and it will thicken up.
If you are using pre-cooked pasta, start with half of the amount of milk. 30 minutes before serving, add the last half of milk. To make it creamier, add a spoonful of cream cheese and stir before serving.
27) Slow-Cooker Sloppy Joes
Why Sloppy Joes earn their spot: Slow-cooker sloppy joes sauce type sandwiches are substantially more tasty and less expensive. Additionally, you have 6-8 sandwiches worth of filling, and even more if you freeze the leftovers.
Begin with browning two pounds of ground beef with one chopped onion and one chopped green pepper. As you cook, break apart the meat, and drain the grease once done. After that, prepare the slow cooker by adding a 15 oz can of tomato sauce, 1/3 cup of ketchup, 1/4 cup of brown sugar, 2 tablespoons each of Worcestershire and yellow mustard, 1 tablespoon of apple cider vinegar, and season with 1 teaspoon each of chili powder, garlic powder, and salt.
Cook for 5 to 6 hours on LOW heat. The sauce will be finished once it thickens to the point of mounding up on a spoon and will not run off of it. If the sauce has too much liquid, keep the lid off for the last 30 minutes of cooking to help some of the liquid evaporate. Serve on brioche buns that have been toasted.
For a leaner option, you can substitute ground turkey for beef. If you want a smokier flavor in your sloppy joes, you can replace the tomato/spice mixture with BBQ sauce.
28) Chicken and Rice
What makes Chicken And Rice work: If you know how to deal with the rice, this happens to be a one pot supper kind of cooker, and you can avoid the rice getting mushy by putting it in later.
Use a slow cooker to prepare skin-on, bone-in chicken thighs along with one diced onion, four minced garlic cloves, one teaspoon of paprika, one teaspoon of salt, half a teaspoon of black pepper, and four cups of chicken stock. Set the slow cooker on low for 4 to 5 hours. Once done, remove the chicken (set aside), and add one and a half cups of long-grain white rice to the broth. Cover and set the cooker to high for 25-30 minutes or until the rice is soft and has taken in most of the broth.
Skin from chicken can be taken off ahead of time, but chicken can be put back into the pot for the last 5 minutes to reheat. This meal is finished when the chicken has fallen off the bone and the rice is light and fluffy. Last but not least, add the parsley.
If you would like a creamier dish, you can add a 10.5 oz can of mushroom soup with the rice. Keep in mind that brown rice has a significantly different cooking time.
29) Slow-Cooker Vegetable Curry
What you get from Slow-Cooker Vegetable Curry: Slow cooker vegetable curry is one of the easiest meals to prepare and is great for using up leftover vegetables. You don’t even have to worry about seasoning because the curry paste does that for you.
Place the following ingredients into the slow cooker and stir to combine: 1 large sweet potato, diced, 1 head of cauliflower, broken into florets, 1 chopped onion, 1 chopped bell pepper, 4 cloves of minced garlic, 1 14 oz can of coconut milk, 1 14.5 oz can of diced tomatoes, 3 tablespoons of red or yellow curry paste, 1 tablespoon of grated ginger, 1 tablespoon of brown sugar, and 1 teaspoon of salt. Cook on low for 4 to 5 hours.
After 4 hours, check the sweet potatoes and cauliflower to see if they are tender enough to be pierced with a fork. If they are, remove them. If they are not, let them continue to cook. Be careful as cauliflower can overcook and turn to mush. For the last 20 minutes of cooking, drain 1 can of chickpeas and add them to the slow cooker along with 2 cups of baby spinach. Then add lime juice and chopped coriander. This dish is great with rice or naan.
To prepare this as a non-vegetarian meal, you may add 1.5 pounds of chicken thighs at the start. For color and sweetness, you may add frozen peas at the end.
30) French Onion Chicken
The use of a large quantity of onions is why I recognize French Onion Chicken. As the chicken is layered with the onions, it is bound to be sweet, savory, and a touch meaty.
Dice the onions and add them to the slow cooker with 4 tablespoons of butter, 2 tablespoons of olive oil, 1 teaspoon of salt, and 1 tablespoon of sugar (the sugar helps with the caramelization). It’s completely normal for the pile to be massive. Stir a couple of times over the next 4 hours on low. Then add in 2 pounds of chicken thighs (bone in), 2 cups of beef broth, 4 cloves of garlic (chopped), 1 tablespoon of Worcestershire sauce, and 1 teaspoon of dried thyme and continue to cook on low for another 3-4 hours.
The dish will be ready when you can shred the chicken off the bone with a fork and the onions have turned into a thick black gravy. In the last fifteen minutes, cover the pot and top with 1.5 cups of shredded gruyère cheese to allow it to melt. Serve with the gravy along with some crusty bread or mashed potatoes.
When using chicken breasts, you should modify the second cooking stage to 2-3 hours on LOW as they tend to dry out more quickly. If you would like to add more richness, you may include ¼ cup of white wine or sherry to the broth.
French onion chicken is my favorite. When I first made the dish, I was nervous about having a huge pile of sliced onions so I was thinking about adding another pound of chicken! By hour four, the onions had turned into gravy and my kitchen smelled like a steakhouse!
The other one is peanut butter chicken stew. I was once very doubtful about adding peanut butter into a dish that was not supposed to be sweet, but I make this dish all the time now. With that said, you can pick one of these if you want to make a choice. The rest of the options will be here next week.
