Slow Cooker Recipes That You HAVE TO TRY!! Just Think About Them Makes The Mouth Water!
There is no better way to welcome winter than with a hot meal cooked in a crock pot. If you thought slow cookers were obsolete, let us tell you may be mistaken. Yes, it takes a tad longer than the normal cooking but the meal cooked in a slow cooker can invoke warm comforting feelings like no other. So, what are you waiting for? Try one of these slow cooker recipes and lets us know how it was!
1. Cranberry Sauce
Cranberries are best enjoyed in the form of a sauce. Here is a simple slow cooker recipe of the Cranberry Sauce.
- 12 ounces fresh cranberries
- 1/2 cup orange juice
- 1/2 cup water
- 1/3 cup sugar (white/brown/coconut sugar/honey/maple syrup)
- Optional add-ins: Bourbon or red wine, orange zest, a pinch of ground ginger, a pinch of cinnamon and cloves, some chopped walnuts, vanilla extract
- Toss some cranberries into a slow cooker. (Preferably fresh cranberries)
- Add water and orange juice. Stir.
- Add sweetener of your choice. Start by adding very little sweetener. You could increase the sweetener after tasting. Stir.
- Place the lid on the cooker and cook on high heat for 3 hours or on low heat for 7 hours.
- You could use a ladle to mash up the cranberries to your desired consistency. Do not go too harsh on the mashing if you like getting lumps of cranberries while you eat.
- You could also throw in some wine or bourbon, cinnamon, cloves, walnuts, vanilla extract depending on your liking.
2. Ginger Curry Lentil Soup with Sweet Potatoes
Here is a recipe for Lentil soup with a twist!
- 2 medium sweet potatoes, chopped (You could peel or retain the skin)
- 1 cup dry brown lentils
- 1 cup onions, chopped
- 1 medium fresh jalapeno, seeded and finely chopped
- 4 cloves garlic, minced
- 3 (14-oz) cans chicken or vegetable broth (Retain some extra in order to thin any leftovers)
- 1 (14.5-oz) can diced tomatoes, undrained
- 1 tablespoon curry powder
- 1 tablespoon minced fresh ginger
- 3-4 cups lightly packed kale or spinach, roughly chopped
- 1 teaspoon kosher salt and freshly ground pepper to taste
- Optional garnish: plain yogurt or sour cream
- Add sweet potatoes, lentils, onions, jalapenos and garlic into a 4-5 quart slow cooker. Add broth, undrained tomatoes, curry powder and giner.
- Cover the lid and start cooking on low heat for 7 to 8 hours or on high heat for 3 to 4 hours.
- Add kale or spinach, salt & pepper during the last 30 minutes of cooking.
- Serve the soup topped with yogurt or sour cream.
3. Crockpot Crispy Caramelized Pork Ramen Noodle Soup With Curry Roasted Acorn Squash
Caramelized Pork Ramen Noodles- perfect for the winter!
- 2-3 pounds pork shoulder roast (or butt)
- 4 cups low sodium chicken broth
- 2-4 tablespoons low sodium soy sauce
- 12-4 tablespoons rice vinegar
- 2 tablespoons fish sauce (optional)
- 2 tablespoons thai red curry paste
- 1 tablespoon fresh ginger
- 1 tablespoon sambal oelek (chili paste)
- juice of 1 lime
- 1 tablespoon Chinese five spice
- 1 teaspoon black pepper
- 2 tablespoons sesame oil
- 1 tablespoon brown sugar
- 2 cups wild mushrooms, left whole – or button mushrooms, sliced
- 4 packs Ramen noodles
- 4 soft boiled or fried eggs, for serving
- Chopped carrots, sliced jalapenos, cilantro, green onions, for serving
Curry Roasted Acorn Squash
- 1 medium acorn squash, seeded & diced
- 2 tablespoons coconut oil, melted
- 1 tablespoon curry powder
- 1 tablespoon white miso paste
- 1 tablespoon brown sugar
- Pepper, to taste
- Pour chicken broth, soy sauce, rice vinegar and fish sauce over the pork placed in a crock pot.
- Add the Thai red curry paste, ginger, sambal oelek, lime juice, Chinese five spice powder, black pepper and brown sugar.
- Place the lid cook on low heat for 7-8 hours or on high heat for 4-6 hours.
- About 40 minutes before you are ready to eat, roast the squash.
- Preheat the oven to 400 degrees F.
- In a separate bowl, mix together the melted coconut oil, curry powder, miso, brown sugar and a pinch of pepper.
- Add the squash to a greased baking sheet and pour the curry mixture over the squash. Bake for 30-40 minutes.
- Meanwhile, remove the pork from the crockpot and add the mushrooms. Cover the crockpot and crank the heat up to high. Lightly shred the pork with the help of two forks.
- Heat sesame oil in a large skillet. Once hot, add enough pork to cover just the surface of your skillet.
- Sprinkle brown sugar over the pork, 2 tablespoons soy sauce and 2 tablespoons rice vinegar. Stir and allow the pork to continue to caramelize, about 3-5 minutes total.
- Remove the pork from the skillet, repeat with the remaining pork.
- Now, add Ramen noodles to the crockpot and allow them to cook 5 minutes. Once the noodles are cooked, stir in only half of the pork.
- Top with extra caramelized pork, curry roasted acorn squash and an egg. Season the egg with salt and pepper, Add the carrots, jalapeños, green onions and cilantro while serving.
4. Crock Pot Honey Sesame Chicken
For the sesame lovers –Must try!
- 6-8 boneless, skinless chicken thighs or 4 chicken breasts (2 lbs. total)
- Salt and pepper to taste
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 cup honey
- 1/4 cup ketchup
- 1/2 cup low-sodium soy sauce
- 2 tablespoons vegetable oil or olive oil
- 1/4 teaspoon red pepper flakes
- 4 teaspoons cornstarch
- 1/3 cup water
- 2 packets minute rice, optional
- 1/2 tablespoon sesame seeds
- 3 scallions, chopped
- Place chicken in Crock Pot and season both sides with salt and pepper.
- In a separate bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Pour this mixture over chicken.
- Cook on low heat for 3-4 hours or high heat for 2 hours.
- Remove chicken place it on a cutting board, leaving behind the sauce.
- Shred chicken into bite-sized pieces; set aside.
- Prepare rice according to package instructions.
- In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to crock pot.
- Stir to combine with sauce. Cover and cook sauce on high for ten more minutes.
- Add cooked rice to 4 plates, place the chicken on top of the rice and pour sauce on the top. Sprinkle sesame seeds and chopped scallions on this.
Cheese lovers – Do not miss this!
- 1 pound cottage cheese
- 2 cups mozzarella cheese, shredded
- Pasta sauce
- 2 pounds lean ground beef, cooked
- 9 ounce lasagna package noodles
- Combine cottage and mozzarella cheese in a bowl and stir
- Put a thin layer of pasta sauce in the bottom of the slow cooker.
- Add a thin layer of the cooked ground beef and a layer of the noodles, breaking the noodles.
- Cover the noodle layer with a layer of cheese mixture.
- Repeat the layering until all ingredients are exhausted. Make sure to end with a layer of sauce.
- Cover with the lid and cook on low heat for 6 to 8 hours.