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Slow Cooker Recipes
I like to keep things simple in the kitchen, so I'm not big on extra
appliances. In fact, we got rid of our bread maker, microwave, panini
press, and toaster oven — all within the last year. There is, however,
one extremely useful tool that we'll be holding onto for the long haul.
Our slow cooker comes in handy whether we're looking to use up leftovers
in a vegetable stew or toss ingredients together to make a lazy brunch.
And not only can you do other things, like clean the house, while
cooking up dinner in the slow cooker — you can also experiment with new
cuisines. (See also: The 5 Best Slow Cookers)
1. Minestrone Soup
For a satisfying vegetable soup, try this tasty minestrone recipe. We like to make a batch at the start of the work week to have a quick and nutritionally complete lunch all week long.
2. Lentil Soup
This chunky Moroccan lentil soup
combines cumin, turmeric, cinnamon, and coriander for a complex flavor
that's sure to stir things up on week nights. Refrigerate for up to 3
days or freeze for 6 months.
3. Black Bean Soup
What I like so much about this particular black bean soup
recipe is that it uses dry black beans that you soak overnight. Yes,
it's an extra step — but it's also a great way to cut down on BPA
consumption from cans. After 8 to 10 hours of low, slow cooking, the
mixture is ready to blend into a tangy, nourishing soup. (See also: 20 Cheap and Healthy Black Bean Recipes)
4. Tomato Soup
Served with a crispy and gooey toasted cheese sandwich, tomato soup rarely disappoints. This easy tomato soup recipe
can be left either chunky or pureed smooth after it has cooled down.
Use your favorite dairy or nondairy milk — or leave it out entirely — to
play with the flavor and texture.
5. Corn Chowder
Quinoa is a smart addition to this robust, vegan corn chowder recipe.
Use fresh or frozen corn, depending on the season, and add a little or a
lot of heat with chipotle pepper powder. This dish would go well with
warm biscuits on the side, which you'd have time to make since the slow
cooker does most of the work.
6. Kitchen Sink Soup
Another go-to in our house is what we call "kitchen sink soup" —
where we chop up a bunch of leftover produce from the week (think halves
of onions or expiring squash), toss it in the pot with some vegetable
broth or stock, and spice simply with salt and pepper. Sometimes we'll
toss in some rice or quinoa, too, for extra texture and filling power.
7. Vegetable Stew
It may seem like just another soup, but stew is distinct in its chunky texture. This healthy recipe
features root vegetables — potatoes, carrots, parsnips, butternut
squash, and sweet potatoes — which hold up well after being cooked all
day. In addition, there's a good dose of chickpeas for added protein.
8. Veggie Chili
There's no simple equation for this classic. Go all bean or mix with a meat substitute like TVP or tempeh. Get some southwest flair by adding corn or create a new fall favorite with pumpkin. Basically, any chili recipe you find can be made in the pot — just cook on high for around 3 to 4 hours.
9. Lasagna
These Spinach + Ricotta
and Winter Squash
lasagna recipes look divine. I imagine you could use all other sorts of
vegetables and cheeses you have on hand, too. What usually keeps me
from making lasagna at home is cooking the noodles — I'm lazy. However,
in these recipes, you put them in the pot uncooked and break to fit.
They soften in just 3 to 4 hours, and you have dinner for the whole
family with minimal mess and effort.
10. Chinese Hot-Pot
We can thank the folks at PETA for this enjoyable Chinese hot-pot
recipe. I've made this dish almost as a replacement for chicken, well,
vegetable soup when I've been sick with a nasty cold. The shiitake
mushrooms particularly make the difference, though I have subbed soy
sauce for tamari without much displeasure. I love the texture of
slow-cooked tofu and you will, too.
11. Jambalaya
If you're looking for some Cajun flavor, this jambalaya
is a nice change of pace. Instead of brown rice, I like to use farro
for a particularly nutty flavor. The seasonings have a good long time to
soak in with 4 hours. And I often make this recipe without the meat
alternatives — just vegetables.
12. Chickpea Curry
If you research enough slow cooker dishes, you'll discover that many
Indian recipes lend themselves well to this cooking method. So, what
better to try than a classic, meat-free chickpea curry?
When I make Indian food at home, I always use fresh ginger for that
extra punch of flavor. However, ground ginger is a suitable substitution
in a (literal) pinch.
13. Sloppy Joes
All kids — vegetarian or not — love Sloppy Joes. The good news for
busy parents is that they can be made for the whole family in the slow
cooker. Just use red or brown lentils in place of meat. I've also been successful with this recipe,
which uses TVP for the bulk of the dish. To cut down on time even more,
consider omitting the tomatoes, broth, and spices, and — instead —
throwing in a can or two of Manwich sauce with some diced onion and
peppers.
14. Stuffed Peppers
Taking an already easy to prepare meal and making it even easier? Yes. That's exactly the idea behind these vegetarian stuffed peppers.
Use frozen veggies for less slicing and dicing, dig deep into cupboards
for beans and tomato sauce, and then dump everything in your cooker and
set to low for around 4 hours. These would be brilliant for freezing as
an alternative to packaged microwave lunches.
15. Mac 'n Cheese
There are many ways to make this classic favorite — from toiling on
the stovetop to mixing together a batch from a box (but who knows what's
actually in that "cheese" anyway!). A good compromise between these
extremes is to make macaroni and cheese
in your crock pot, which cooks on low for 3 to 4 hours. I like to kick
mine up a notch by adding a hefty dose of smoked paprika to the pot.
16. Taco Filling
Looking to liven up dinner? Try this vibrant lentil-quinoa taco filling
for two. Prep ingredients in the morning (just 15 minutes) and set your
cooker on low for 7 to 9 hours to return home to a Mexican fiesta. Just
add your favorite taco toppings like sour cream, guacamole, shredded
lettuce, and salsa.
17. Spaghetti Sauce
Store-bought sauces are convenient, but they are also loaded with
sugars, corn syrup, oils, and all sorts of other random ingredients. You
can make a tasty veggie-loaded spaghetti sauce at home inside your crock pot. This recipe makes 4 quarts — enough to eat tonight with some to save (freeze) for the future.
18. Holiday Stuffing
You have enough to cook for Thanksgiving and other fall holidays —
why not relegate some duties to the slow cooker? Chopped onions, celery,
mushrooms, and more fill out this vegan recipe
bulked up with either cornbread or whole wheat breadcrumbs. And don't
worry about exact measurements — making stuffing isn't a science, it's
an art.
19. Barbeque Tofu
A lot of crock pot recipes are meaty, but that doesn't mean
vegetarians and vegans can't cook one of their favorite proteins, too.
Be sure to press your tofu well before tossing it into the pot with a
mix of spices and other flavorings, like tangy apple cider vinegar.
Start in the morning and return home to this barbeque tofu at night — serve atop bread or alone with a side of steamed collard greens or kale chips.
20. Thai Curry
My favorite takeout meal is a coconut milk red curry with vegetables. So, this slow cooker red curry recipe
made with kabocha squash definitely looks worth a try to me. As with
all stir-fries, I'm sure the bell peppers and squash can be swapped out
and supplemented with whatever ingredients are in the refrigerator. The
spices, however, should remain as close to the original recipe as
possible to ensure optimal Thai enjoyment.
21. French Toast
I was surprised to find a fluffy French toast recipe
in my search, but — then again — creativity with a crock pot seems
limitless. Just whisk together an egg mixture, dunk in slices of bread,
pour the rest of the mixture in the pot, and cook for up to 6 hours.
