12 Best Easy Slow Cooker Recipes

Slow cooking is one of best cooking methods to bring out the flavor of food. This method is also very handy for when you do not want to spend time at the stovetop or oven but still want to eat tasty cooked food. Here are 12 great slow cooker recipes, including soups, curries, roasts, and even desserts. They are easy and extremely delicious and, of course, require only little preparation.

1. Beans Chili

Ingredients for 6 servings:

  • 1 peeled and diced onion
  • 1 seeded and chopped red bell pepper
  • 1 diced and seeded jalapeno
  • 1 peeled and minced garlic clove
  • 1 teaspoon chili powder
  • 15 ounces drained and rinsed canned black beans
  • 15 ounces drained and rinsed canned red kidney beans
  • 14 ounces diced canned tomatoes
  • 32 ounces crushed canned tomatoes
  • salt
  • black pepper
  • olive oil

Instructions:

  1. In pan, add little olive oil and heat over medium.
  2. Add onions, bell pepper and jalapeno and cook for 5 to 7 minutes or until soft.
  3. Add garlic and chili powder and cook for 1 minute.
  4. In slow cooker, add cooked vegetables, crushed tomatoes, diced tomatoes, red kidney beans and black beans. Cover and cook for 4 hours on high.
  5. Serve with plant-based cheese shreds or plant-based yogurt.

Source:

deliciouseveryday

2. Tofu and Vegetables Curry

Ingredients for 4 servings:

  • 1 small chopped red onion
  • 1 minced garlic clove
  • 1/2 head chopped cauliflower
  • 1/2 cut green beans
  • 1 chopped red bell pepper
  • 1 lb firm tofu
  • 1/2 teaspoon sea salt
  • 2 tablespoons red curry paste
  • 1 can light coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon lime juice
  • dried Thai red chili peppers
  • 1/2 cup cashews

Instructions:

  1. In slow cooker, add all ingredients except cashews and chili peppers. Cover and cook for 6 to 8 hours on low.
  2. Before serving, add cashews and chili peppers and mix.
  3. Serve over rice.

Source:

diannesvegankitchen

3. Omelette with Vegetables

 

Ingredients for 4 servings:

  • 6 eggs
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon chili powder
  • 1 cup broccoli florets
  • 1 sliced red bell pepper
  • 1 chopped small yellow onion
  • 1 minced garlic clove

For garnish:

  • shredded cheddar cheese
  • chopped tomatoes
  • chopped onions
  • parsley

Instructions:

  1. Grease inside of slow cooker with cooking spray.
  2. In bowl, add eggs, milk, salt, pepper, garlic powder and chili powder and mix until combined.
  3. Add broccoli, bell pepper, onion, garlic and egg mixture and mix.
  4. Cover and cook for 2 hours on high. Start checking at 1 hour 30 minutes.
  5. Top with cheese, cover and let stand for 2 to 3 minutes or until melted.
  6. Garnish with tomato, onion and parsley.

Source:

diethood

4. Thai Chicken Soup

Ingredients for 6 servings:

  • 2 tablespoons red curry paste
  • 24 ounces canned coconut milk
  • 2 cups chicken stock
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons peanut butter
  • 1 and 1/2 pounds cut chicken breasts
  • 1 seeded and sliced red bell pepper
  • 1 sliced onion
  • 1 heaping tablespoon minced ginger
  • 1 cup peas
  • 1 tablespoon lime juice
  • cilantro

Instructions:

  1. In slow cooker, add curry paste, coconut milk chicken stock, fish sauce, brown sugar and peanut butter and mix.
  2. Add chicken, red bell pepper and ginger and mix.
  3. Cover and cook for 4 hours on high.
  4. Add peas and cook for 30 minutes.
  5. Add lime juice and mix.
  6. Garnish with cilantro and serve over rice.

Source:

foodiecrush

5. Chicken and Wild Rice Soup

Ingredients for 8 servings:

  • 1 chopped medium onion
  • 3 peeled and chopped carrots
  • 3 chopped celery stalks
  • 2 chopped garlic cloves
  • 1 cup rinsed and drained uncooked wild rice
  • 2 bay leaves
  • 1/2 teaspoon thyme
  • salt
  • pepper
  • 2 pounds chicken breasts
  • 10 cups low-sodium chicken broth
  • 1/4 cup chopped parsley

Instructions:

  1. In slow cooker, add onion, carrots, celery, garlic, wild rice, bay leaves, thyme, salt and pepper. Top with chicken. Add chicken broth.
  2. Cover and cook for 6 to 6 and half hours on low or for 3 and half hours on high.
  3. Shred chicken and mix with sauce.
  4. Remove bay leaves, add parsley and add salt and pepper.

Source:

twopeasandtheirpod

6. Indian-Style Fish Curry

Ingredients for 4 to 6 servings:

  • 1/2 cup flaked unsweetened coconut
  • 2 sliced serrano chiles
  • 1 teaspoon coriander seeds
  • 1/2 chopped onion
  • 1 inch peeled and chopped turmeric
  • 1 inch peeled and chopped ginger
  • 2 sliced garlic cloves
  • 2 tablespoons tamarind paste
  • 1 teaspoon ground cumin
  • 1/4 teaspoon fenugreek seeds
  • 1 tablespoon mild curry powder
  • Kosher salt
  • 27 ounces unsweetened coconut milk
  • 2 pounds white-fish fillets
  • cilantro

Instructions:

  1. Preheat slow cooker.
  2. Meanwhile, in food processor, add coconut, chiles, coriander seeds, onion, turmeric, ginger, garlic, tamarind, cumin, fenugreek, curry powder and 1 teaspoon salt and blend until they form a paste.
  3. Transfer paste to pan, add coconut milk and bring to boil.
  4. Pour coconut mixture in slow cooker. Cover and cook for 2 hours on high or for 4 hours on low, until slightly thick.
  5. Season fish with salt, add fish in curry and cook on low for 20 minutes until fish is flaky without falling apart.
  6. Serve with cilantro.

Source:

marthastewart

7. Pork Tenderloin with Seasonal Vegetables

Ingredients for 4 servings:

  • 2 pounds pork tenderloin
  • 3 cubed red potatoes
  • 3 chopped celery stalks
  • 2 sliced carrots
  • 1 sliced red onion
  • 3 chopped garlic cloves
  • 1 cup broth
  • 1/4 cup balsamic vinegar
  • 2 tablespoons grainy mustard
  • 2 tablespoons maple syrup
  • 1/2 teaspoon salt
  • pepper
  • thyme leaves
  • chopped parsley

Instructions:

  1. In slow cooker, add all ingredients except parsley, with pork at center and vegetables around it. Cover and cook for 2 hours on high or for 4 hours on low.
  2. Garnish with parsley.

Source:

foodnetwork

8. Garlic and Herb Pork and Vegetables

Ingredients for 4 servings:

  • 1 pound peeled and sliced carrots
  • 8 quartered mini golden potatoes
  • 1 chopped sweet onion
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 23 ounces pork sirloin marinated in roasted garlic and herb
  • 1 halved lemon
  • 1/2 cup chicken broth
  • 2 cups broccoli florets

Instructions:

  1. In slow cooker, add carrots, potatoes and onions. Sprinkle Italian seasoning, garlic and salt. Toss. Top with pork. Add lemon and chicken broth over everything.
  2. Cover and cook for 6 to 8 hours on low or for 3 to 4 hours on high.
  3. In last 1 hour, add broccoli.
  4. Slice pork.

Source:

theseasonedmom

9. Collard Greens with Bacon

Ingredients for 8 servings:

  • 1 smoked ham hock
  • 4 to 6 slices thick bacon
  • 8 cups rinsed, stemmed and chopped collard greens
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups water

For serving:

  • 1/2 cup minced mild onion
  • red wine vinegar
  • hot pepper sauce

Instructions:

  1. In skillet, add bacon and cook until fat renders and bacon is translucent.
  2. In slow cooker, add bacon and drippings. Add greens, ham hock, salt, pepper and water.
  3. Cover and cook for 6 hours on low or for 3 hours on high.
  4. Remove ham hock skin.
  5. Serve with onion, vinegar and hot sauce.

Source:

momswithcrockpots

10. Butternut Squash Sweet Potato Carrot Soup

Ingredients for 6 servings:

  • 1 medium peeled, seeded, and cubed butternut squash
  • 2 medium peeled and cubed sweet potatoes
  • 3 medium peeled and chopped carrots
  • 1 medium chopped onion
  • 4 and 1/2 cups vegetable broth
  • 3/4 cup coconut milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons maple syrup
  • salt

Instructions:

  1. In slow cooker, add butternut squash, sweet potatoes, carrots, onions and broth. Cover and cook for 6 hours on low or for 3 and half to 4 hours on high, until vegetables are soft.
  2. Blend until smooth.
  3. Add coconut milk, cinnamon, nutmeg and maple syrup and blend.
  4. Season with salt.

Source:

delightfuladventures

11. Brie with Cherries and Nuts

Ingredients for 20 servings:

  • 1/2 cup snipped dried cherries
  • 1/4 cup cherry preserves
  • 1 tablespoon Cognac or brandy
  • 2 8-ounces Brie cheese rounds
  • 1/2 cup toasted and chopped pistachios or walnuts

Instructions:

  1. In bowl, add cherries, preserves and, if used, Cognac or brandy. Mix.
  2. In slow cooker, add 1 cheese round. Top with half of cherry mixture. Add remaining cheese round and remaining cherry mixture.
  3. Cover and cook for 3 hours on low or 1 to 1 and quarter hours on high, until cheese is soft but not melted.
  4. Sprinkle cheese with nuts and serve with crackers or pear slices.

Source:

bhg

12. Chocolate Quinoa Brownies

Ingredients for 16 servings:

  • 3 cups cooked quinoa
  • 2 eggs
  • 1 teaspoon vanilla liquid stevia
  • 1 teaspoon vanilla extract
  • 1 and 1/4 cups chocolate chips
  • 1/3 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/3 cup flaxseed ground
  • 1/2 cup applesauce
  • 1 teaspoon stevia extract

For frosting:

  • 1/4 cup heavy cream
  • 1/4 cup cocoa powder
  • 1 teaspoon chocolate liquid stevia
  • 1/2 teaspoon vanilla extract

Instructions:

  1. In food processor, add ingredients and process until incorporated.
  2. In slow cooker, place parchment paper. Spread mixture.
  3. Cover and cook for 4 hours on low or 2 hours on high.
  4. Let cool before slicing.
  5. In bowl, add frosting ingredients and whisk. Microwave for 20 seconds.
  6. Mix and top over brownies.

Source:

sugarfreemom

About the author

Akasha