Slow Cooker
204 recipes found
Slow Cooker Garlic Butter Chicken
The seasoning of this rich garlic and herb braise is inspired by escargot butter, which famously makes everything delicious, and is easy to make with just a few impactful ingredients. A generous dollop of sour cream added before serving brings it all together and makes it feel a little fancy. Top bowls generously with croutons, which lend crunch and soak up the flavorful sauce, or serve with thick slices of crusty bread.
Slow Cooker Tajín Chicken and Peppers
This easy braise is generously spiked with Tajín, the chile-lime salt that is often sprinkled on fresh fruit but can also be used as a punchy, one-stop seasoning for grilled chicken and salads. You can eat the stew in bowls, with tortilla chips on the side, or on top of rice, or use a slotted spoon to tuck it into tortillas for tacos, burritos or enchiladas. Mild or hot cans of roasted, chopped green chiles are usually stocked near the canned chipotles and pickled jalapeños, and are a versatile pantry item to have on hand.
Kālua Pork
Tender, juicy and kissed with a touch of smoke, kālua pork is an iconic and revered Hawaiian dish dating back to the earliest settlers of the islands. Kālua, meaning “to cook in an underground oven,” is a cooking method brought by the Polynesians to what is now the Hawaiian islands. Traditionally, a whole pig is seasoned with Hawaiian sea salt, wrapped in locally grown ti leaves (which are also used to weave leis) and cooked in a pit oven called an imu for hours to serve at luaus and potlucks. While it’s not possible to replicate those traditional flavors and cooking techniques at home, you can still prepare a succulent and flavorful kālua pork using a handful of ingredients. Here, boneless pork shoulder (or Boston butt) is drizzled with hickory liquid smoke, seasoned with Hawaiian salt, wrapped with more widely available banana leaves, and slowly cooked to tenderness in a low oven. (You can also use a slow cooker; see Tip.) Serve kālua pork with rice and mac salad for a Hawaiian-style lunch plate.
Slow-Cooker Boneless Chicken Breasts
These simple, savory chicken breasts are money in the bank on a weeknight: Chop them for a salad, tuck them into quesadillas or tacos with cheese and salsa, add to a ready-made simmer sauce, or toss with pasta. The seasoning is punchy but neutral enough to work in many preparations, and you can easily tweak it to your taste by, for instance, slightly increasing the cumin and red pepper to make tacos, or decreasing the cumin and increasing the thyme to make a classic chicken salad. The real key to this recipe is checking the internal temperature of the chicken. White meat will dry out if overcooked, so pull the chicken out of the slow cooker when the thickest part of the breast reaches 155 degrees for about a minute, which will ensure juicy, tender meat that’s fully cooked.
Slow-Cooker Turkey Breast With Gravy
This browned and succulent, slow-cooker roast is largely hands-off and can solve several Thanksgiving conundrums, such as lack of oven space and a majority of white meat lovers at the table. Make it in addition to a whole turkey or as a substitute for it. The herbed dry brine helps to ensure moistness and flavor, but white meat doesn’t cut you much slack, so make sure to check the internal temperature: Pull the turkey out as soon as the thickest part of the breast is 155 degrees, or even a few degrees cooler. (Food safety is achieved by both heat and the amount of time the meat stays at that temperature, so the long cooking time plus carryover heat ensure safety here.) This recipe calls for a whole, skin-on, bone-in turkey breast. Standard slow cookers are between 6 to 8 quarts. If yours is 6 quarts, be sure to look for a breast on the smaller side, as anything more than about 6 1/2 pounds may not fit. If you plan to serve fewer people, see the tip for variations.
Slow-Cooker Chicken and Dumplings
Chicken and dumplings are a mainstay of the American South—though similar dishes exist worldwide—where there are generally two versions: stewed chicken with unleavened, chewy, noodle-like dumplings that are rolled out before being dropped into the broth; and fluffy leavened dumplings that are much like drop biscuits, which get dolloped on top of the stew, where they puff up as they poach. The dish works beautifully translated to the slow cooker because the chicken and vegetables can braise slowly, intensifying the flavor of the chicken broth. This variation uses leavened drop-dumplings with a touch of cornmeal for sweet-earthy flavor and buttermilk for tenderness and tanginess. This dish is traditionally made with a whole chicken cut up into parts, but this streamlined adaptation uses boneless, skinless chicken thighs.
Slow-Cooker Jalapeño Pulled Pork
This four-ingredient recipe draws inspiration from carnitas, barbecue pulled pork and Vietnamese caramel pork for sticky, sweet and spicy pulled meat. Braising browned pork shoulder in a slow cooker in pickled jalapeño brine and fish sauce tenderizes the meat and adds savory depth. Part of the cooking liquid then simmers with brown sugar and pickled jalapeño slices for a glaze to drape over pull-apart, crispy-edged meat. Eat over rice, tortillas or burger buns.
Grape Jelly Meatballs
The ultimate party meatballs, this super-simple dish comes together in the slow cooker, which also keeps it warm for both transporting and for enjoying at your leisure. Traditionally, these are made with frozen meatballs, but this version calls for making your own, using just about any ground meat you like. Crushed red pepper gives these an additional kick, but if you don’t love a spicy meatball, feel free to pull back on the amount. The flavors mellow and combine in the slow cooker, leaving you with a sweet, smoky meatball that’s moist and rich with flavor. Whether for a potluck, holiday or baby shower, this recipe will definitely leave your guests wanting more.
Slow-Cooker BBQ Pulled Chicken
This hands-off path to pulled chicken results in a juicy, saucy tangle of meat for a crowd. The combination of boneless chicken thighs and breasts creates a mix of feathery and hearty shreds, while cooking the meat slowly in barbecue sauce ensures it won’t dry out. To emulate some of the smoke and savoriness created by cooking meat over smoldering coals, chipotle chiles in adobo, Worcestershire sauce and onion powder are also added. Serve the pulled chicken between buns with pickles and slaw, or make a barbecue chicken pizza; leftovers keep well for a few days in the fridge.
Slow-Cooker Masala Dal
This recipe, which is adapted from “Classic Indian Cooking” by Julie Sahni (William Morrow, 1980), a treasury of foolproof recipes for home cooks. Masala dal is a staple of Indian cuisine and one that has infinite variations, but the basic technique is to simmer legumes until tender, then finish with a swirl of a tadka, ghee or other fat that’s infused with aromatics like onions, cumin seeds and chile. In the original recipe, the dal is boiled on the stovetop, but in this adaptation, the split peas are cooked in the slow cooker, which works beautifully, and has the advantage of making the timing a bit easier, as you can throw the peas into the slow cooker in the morning, and they will hold well until dinnertime. The success of this dish hinges on two key steps: First, be sure to beat the legumes to a creamy purée with a whisk before adding the tadka. Second, cook the onions on a higher heat and until darker in color than you might think: Ms. Sahni calls this technique “brown frying,” and it is not the same as making French caramelized onions, which are cooked lower and slower. As in cooking caramel candy, the last five minutes are critical: Stir the onions constantly and be aware they can burn quickly. Serve dal with basmati rice or Indian flatbreads such as naan.
Slow-Cooker Whole Chicken
A whole chicken cooked in the slow cooker pays off beautifully for very minimal effort. The only thing you’ll need to account for is the time it takes to cook, which is all hands off. Turmeric and paprika do a lot of heavy lifting here, giving the chicken a subtle smoky flavor and vibrant color. Feel free to add any other aromatics and herbs that you like. The slow cooking ensures that you end up with tender, juicy meat. And there are endless options for how you serve and use the chicken: Carve and serve along with the carrots, onion and a bowl of its jus, or use the chicken meat in sandwiches, tacos or salads. The chicken skin is not meant to be crispy in this preparation (although you could transfer the chicken to an oven-safe dish and give it a quick blast under the broiler). This recipe leaves you with the gift of a rich and tasty broth, which can be used later for soup.
Italian Beef Sandwiches
These classic Midwestern sandwiches, which are thought to have originated in Chicago in the early 1900s, are made from slow-roasting tougher cuts of beef in a flavorful broth until tender. The cooked beef, which can be thinly sliced or shredded, is piled on soft rolls and layered with pickled hot peppers, provolone and tangy giardiniera. You’ll often find this sandwich doused in the cooking jus (or gravy, as Chicagoans call it) or with the jus alongside, for dipping. (This is a streamlined riff, but for a classic version, rub the meat with a mixture of 2 teaspoons coriander, and 1 tablespoon each dried oregano, dried garlic powder, smoked paprika, and fennel seed along with the salt and pepper in Step 1. Rub into the meat and keep covered for up to two days before cooking.) Pickled green hot peppers are traditional, but any kind of pickled pepper will bring a welcome bit of heat and crunch.
Slow Cooker Harissa Bean and Couscous Stew
This weeknight-friendly stew is loosely inspired by North African tomato and bean dishes, like loubia. The stew has minimal prep, aside from soaking the beans, so it’s easy to throw into the slow cooker in the morning. Just before serving, it’s enriched with pearl couscous and a generous dose of zippy parsley. Harissa pastes differ in flavor and saltiness; taste yours before using it to make sure you like it, and adjust the amount of salt added at the end if necessary. You can always stir in more harissa before serving for extra spice. Orzo or ditalini can be used instead of couscous.
Slow Cooker Italian Wedding Soup
Italian wedding soup has many variations, but it is characterized by a rich broth, hearty greens and bite-sized meatballs. It’s a beloved part of the Italian-American canon, derived from minestra maritata, or married soup, which is not a soup served at weddings, but meaning that meat and vegetables are joined together. For this easy slow cooker version, instead of taking the time to make meatballs, use loose Italian sausage rolled into balls. (If you can’t find loose sausage, buy it in casings and then just cut the casings open, discard them and use the meat inside.) Italian wedding soup often features a small pasta, like couscous or ditalini, which makes for a heartier, less brothy soup. If you are using the optional pasta, use 7 cups of broth instead of 6.
Slow cooker Chicken Stock AKA Bone Broth
Making nutritious and rich chicken stock has never been easier. After picking that bird clean of meat put everything in the slow cooker and add water and a secret ingredient. Skin, bones, and cartilage will transform and become a rich stock by morning that can be used immediately or saved for later use.
Mackerel – Saba pâté
Using EPA and DHA abundant canned Mackerel, a healthy pâté as a bread company.
Homemade raspberry flavoured yogurt with chia seeds
Caramelized Roasted Garlic and Storage Methods
Learn how to perfectly caramelize Roasted Garlic! Use the recipe as a spread, in entrées, or on an appetizer; the possibilities are endless! Storage Tips too!
Gut Healing Shredded Chicken That is Easy to Digest
This shredded chicken recipe is not only versatile but a gut-friendly meal! The bone broth makes it easy to digest, while also boosting collagen intake! Yum!
Slow-Cooker Beef Stew
This super-simple beef stew features spoon-tender chunks of beef and a sauce that gets a deep, dark flavor from stout beer and maple syrup. The recipe calls for carrots, parsnips and potatoes, but feel free to swap in similar quantities of other root vegetables, like turnips and rutabaga, cut into large pieces. But do make sure to avoid precut stew meat from the grocery store, which is often unreliable and cut too small. A chuck roast that you cut yourself is a far better option. You can also make this on the stovetop or in the oven: Season the meat with salt, then sear it in 2 tablespoons vegetable oil over high heat in a Dutch oven. Add the rest of the ingredients, stir to combine, cover and simmer on low (or in a 325-degree oven) for 2 to 3 hours until the meat is very tender and move on to step 2.
Simplest Apple Butter
This recipe is hands-off and easy--plus, with no added sugar, its about as healthy as any whole apple.
Slow-Roasted Salmon with Capers, Dill and Lemon
Slow roasting this salmon recipe with capers and dill is foolproof. The oven temperature is so low, so there is a large gap between undercooked and overcooked.
Sunday Drumsticks
This is the definition of a "set it and forget it" recipe. I make it at least two Sundays a month to meal prep for the week. I spend about five minutes throwing everything into a pan before setting the timer and forgetting about it for the next hour and a half. When I finally open the oven, my house smells amazing and I have protein for the week.
Shoyu chicken over rice
My spouse is from Hawaii and often misses the food found on the islands. This is my drop and leave version of a Shoyu chicken recipe and it is delicious!