Slow Cooker Recipes Are Awesome. You can be busy and cook. Yet, still have a flavorful meal.
Below you will find the recipes I use most often and really enjoy
15 Bean Slow Cooker Soup
- 13 ⅓ ounces 15 Bean Soup Mix
- ⅔ cups dice Ham Fully Cooked
- 7 ounces Diced Tomatoes with Green Chiles
- 6 ⅔ fluid ounces Beef Bone Broth/Stock
- ⅓ teaspoons Salt
- ⅔ teaspoons Black Pepper
- ⅔ teaspoons Onion Powder
- ⅔ teaspoons Garlic Powder
Place all ingredients into the slow cooker.
Add water until there is half an inch covering the beans.
Cover and cook on low for 6 hours. Add water as needed
Loaded Potato Soup
- 3 to 3 1/2 lbs russet potatoes peeled and diced into 1/2-inch to 3/4-inch pieces (about 7 medium potatoes, 8 - 9 cups)
- 1 medium yellow onion finely diced (1 cup)
- 3 14.5 oz cans low-sodium chicken broth
- 1 cup evaporated milk
- Salt and freshly ground black pepper to taste
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar cheese 6 oz
- 9 oz bacon cooked and diced or crumbled
- 4 green onions diced
To a 6 or 7-quart slow cooker, add potatoes, onion, chicken broth, evaporated milk and season with salt and pepper to taste. Cover with lid and cook on HIGH heat for 4 hours or LOW heat for 8 hours (poke potatoes with a fork check to make sure they're soft).
Ladle out 2 cups liquid from soup mixture in crock pot into a liquid measuring cup, set aside. In a medium saucepan, melt butter over medium heat. Add flour and cook, stirring constantly, 2 minutes. While whisking, slowly pour 2 cups liquid in measuring cup into butter mixture (it will thicken quickly). Pour butter mixture into slow cooker and stir to blend.
If desired, mash potatoes with a potato masher to break down into smaller pieces or use an emulsion blender to puree. Cover and cook on HIGH heat until thickened, about 10 minutes.
Turn heat off (or to warm), stir in sour cream. Serve warm topped with cheddar, bacon and green onions (you can just mix in those three remaining ingredients into the slow cooker or top individual servings).
- 5 cups chicken broth
- 1 10¾ oz cream of chicken soup
- ½ onion diced
- 2 celery stalks diced
- 4 large carrots diced
- ½ cup green onion diced
- ½ tsp garlic powder
- salt and pepper to taste
- 2 cups egg noodles I recommend Essenhaus Extra Wide Homestyle Noodles
- 2 cups cooked chicken shredded (I used rotisserie chicken)
In a crock pot, combine the broth, canned soup, onion, celery, carrots, green onion, garlic powder, salt, and pepper together. Cook on low for 6 hours.
Add the uncooked noodles and cooked chicken to the crock pot and stir to combine. Turn crockpot to high and cook for 1 more hour or until noodles are tender.
Use The Correct Size
Slow cookers are available in a range of sizes, from one quart to 8 1/2 quarts. Use the size cooker recommended in each recipe. This helps make certain that the slow cooker isn’t overflowing or underfilled, and it will help ensure that your meal can cook properly.
To make sure your meal is finished in the time listed on your recipe, and to avoid potential food-safety hazards, don’t overfill your slow cooker. Most manufacturers recommend filling the crocks inside a slow cooker no more than two-thirds full, but it differs among brands. Check your owner’s manual.
Stop peeking, Keep the Lid On:
Resist the urge to remove the lid and peek at your meal. Opening the slow cooker lets heat and moisture escape, and it slows the cooking process. Once you put the lid on, leave it there until your dish reaches the low end of the recipe’s cooking range. In other words, if the instructions recommend cooking the recipe for six to eight hours, don’t be tempted to remove the lid until you reach hour six. When you reach that point, feel free to lift the led, test temperatures and tenderness. Put the lid back on if it needs more time, and only remove the lid every 30 to 45 to check doneness again. Constant lifting and stirring may slow your cook time and interfere with how ingredients cook.
Don’t cook recipes past the suggested time.
For as accommodating as a slow cooker is, there are some particulars to keep in mind. Cooking a recipe only as long as suggested is one of them. It’s rather easy for something to go from cooked to a hot burned mess in a matter of minutes.
- Follow this tip: On your first run through of a recipe, stick to the recommended times and temperature settings. There might be some adjusting you’ll have to do based on your slow cooker model on the second go — maybe it runs hot and takes less time, or maybe you’re making a recipe in the slow cooker function of your Instant pot, which usually takes longer. Point is, learn how the recipe works the first time around, then adjust.
If you’re in a hurry or really prefer to just dump your ingredients in the cooker and go, then you can skip this tip—it’s by no means necessary. But when I have a little extra time, I like to brown my meat and/or vegetables in a skillet before I add them to the cooker. Then I “deglaze” the pan with my liquid to get all the brown, caramelized bits from the sauté pan into the cooker. You’ll end up with a richer flavor that can’t be achieved by slow-cooking alone.
Room Temperature Meat:
“Room temperature meat is more relaxed and flexible, and the natural juices are evenly distributed,” says Frankel. “Getting that caramelization is the key to the deep flavor.”
ONLY USE WINE THAT YOU’D WANT TO DRINK
“A long cooking process is not going to make up for a bad product,” says Frankel. “It’s like baking a cake and using cheap chocolate–you have to use the good stuff. I also apply this to my guest list: it should always be the people you love, everyone else doesn’t get invited!” –Frankel
For especially good try using wines that are fairly dry and have a high alcohol content because it will add more nuanced and complex flavors to a slow cooker braised dish than a sugary wine or one with a low alcohol content.