Live & Eat Healthy Organic Recipes

15 Slow Cooker Recipes

Written by Akasha Rojee

When it comes to cooking the most delicious meals, slow cooking is one of the best options. The slow and gentle heat of this method really brings out the flavors. What’s more is that you only have to prepare the ingredients for a few minutes and put everything in the slow cooker – you can leave it unattended for hours while it takes care of itself. Here are 15 slow cooker recipes, including vegan, paleo and gluten-free ones, that will help you to cook great, tasty and healthy dishes with minimum effort.

1. Japanese-Style Tofu (Vegan)

Ingredients for 4 servings:

  • 1/4 cup white miso paste
  • 1/4 cup tamari or low sodium soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons water
  • 1 tablespoon agave
  • 2 tablespoons organic peanut butter
  • 1 pound extra firm drained tofu slices
  • 1 bunch of fresh spinach leaves
  • 2 tablespoons toasted sesame seeds
  • 1 sliced green onion

Instructions:

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1. In a bowl, add miso, tamari, sesame oil, peanut butter, water and agave and mix.

2. Coat each slice of tofu in the sauce and place in slow cooker.

3. Pour remaining sauce on tofu.

4. Cover and cook on low for around 4 hours or until the tofu is hot.

5. Add spinach, cover and cook for around 10 minutes.

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6. Remove spinach and tofu from slow cooker and place on plate.

7. Garnish with sesame seeds and green onion.

Source: onegreenplanet

2. Cauliflower Bolognese and Zucchini Noodles (Vegan)

Ingredients for 1 serving:

For the bolognese:

  • 1 head cauliflower florets
  • 3/4 cup diced red onion
  • 2 small minced garlic cloves
  • 2 teaspoons dried oregano flakes
  • 1 teaspoon dried basil flakes
  • 28 ounces canned diced tomatoes
  • 1/2 cup vegetable broth
  • 1/4 teaspoon red pepper flakes
  • salt
  • pepper

For the pasta:

  • 5 large spiralized zucchinis

Instructions:

1. In a crockpot, add ingredients for bolognese and cook on high for 3 and a half hours.

2. With a fork, smash cauliflower until florets break and look like bolognese.

3. In a bowl, add zucchini and top with bolognese.

Source: inspiralized

3. Quinoa and Vegetables (Vegan)

Ingredients for 4 servings:

  • 1 and 1/2 cups quinoa
  • 3 cups vegetable stock
  • 1 small chopped onion
  • 1 tablespoon olive oil
  • 1 medium chopped sweet red pepper
  • 1 small chopped carrot
  • 1 cup chopped green beans
  • 2 minced garlic cloves
  • 1 teaspoon fresh cilantro or basil
  • 1/4 teaspoon pepper

Instructions:

1. Rinse quinoa and add to crockpot. Coat with olive oil.

2. Add broth, vegetables, pepper and garlic and mix.

3. Cover and cook on low for 4 to 6 hours or on high for 2 to 4 hours, until all liquid is absorbed.

4. Top with cilantro.

Source: momswithcrockpots

4. 3-Ingredient Salsa Chicken

Ingredients for 2 servings:

  • 1 pound boneless and skinless chicken breasts
  • 1 tablespoon taco seasoning
  • 1 and 1/2 cups salsa

For serving:

  • Brown rice, sour cream, avocado slices, guacamole, cheese or cilantro

Instructions:

1. In slow cooker, add ingredients and mix.

2. Cover and cook on high for 3 and a half to 4 hours or on low for 6 to 8 hours.

3. Shred chicken and serve over brown rice and top with cream, avocado, guacamole, cheese or cilantro.

Source: healthy-liv

5. Honey Garlic Chicken

Ingredients for 4 servings:

  • 2 pounds boneless and skinless chicken breasts
  • 1/2 cup low sodium soy sauce
  • 1/2 cup honey
  • 1/4 cup hoisin sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon grated ginger
  • 4 minced garlic cloves
  • 2 sliced scallions with white and green parts separate
  • 1 tablespoon cornstarch
  • sesame seeds

Instructions:

1. In a bowl, add soy sauce, honey, hoisin, vinegar, sesame oil, ginger, garlic and white scallions and mix.

2. In slow cooker, add chicken and pour sauce over chicken.

3. Cover and cook for 2 to 3 hours.

4. Remove chicken and place on cutting board. Let cool for a few minutes and slice.

5. In a bowl, pour 3 tablespoons of sauce from cooker. Add cornstarch and mix until sauce is smooth and clump-free. Add mixture to cooker and mix until thick.

6. Add chicken and mix with sauce.

7. Garnish with seeds and green onions.

8. Serve over rice.

Source: chefsavvy

6. Lemon Salmon

Ingredients for 3 to 6 servings:

  • 1 to 2 pounds skin-on salmon fillets
  • salt
  • pepper
  • spices
  • sliced lemon
  • sliced aromatic vegetables (e.g. fennel, onions or celery)
  • 1 to 1 and 1/2 cups liquid (e.g. water, broth, wine, beer, cider or a mix)

Instructions:

1. Season salmon with salt, pepper and spices.

2. Line slow cooker with parchment or aluminium foil.

3. In slow cooker, add aromatic vegetables and some lemon slices and place salmon on top with skin-side down and top with more lemon slices and aromatic vegetables.

4. Place parchment or foil on top of salmon, add another layer of salmon and top with aromatic vegetables.

5. Pour chosen liquid over salmon until it barely covers salmon.

6. Cover and cook on low for 1 to 2 hours.

7. Remove from slow cooker using parchment or aluminium foil. Tilt slightly to drain off liquid.

Source: thekitchn

7. White Beans and Tuna

Ingredients for 6 servings:

  • 4 tablespoons olive oil
  • 1 crushed garlic clove
  • 1 pound soaked overnight and drained small white beans
  • 2 cups chopped tomatoes
  • 12 to 14 ounces drained and flakes white tuna in water
  • 2 chopped basil sprigs
  • salt
  • pepper

Instructions:

1. In skillet, add garlic and olive oil and sauté over medium heat for around 1 minute. Discard garlic.

2. In slow cooker, add beans, garlic-flavored oil and 6 cups of water.

3. Cover and cook on high for 1 hour.

4. Cook for 4 to 7 hours on low or until beans are tender.

5. Add tomatoes, tuna and basil and mix.

6. Season with salt and pepper.

7. Serve with rice and salad greens.

Source: thespruce

8. Sweet and Sour Shrimp

Ingredients for 3 to 4 servings:

  • 6 ounces Chinese pea pods
  • 14 ounces drained canned pineapple chunks
  • 2 tablespoons cornstarch
  • 3 tablespoons granulated sugar
  • 1 cup chicken stock
  • 1/2 cup pineapple juice from can
  • 1 tablespoon soy sauce
  • 1/2 teaspoon ground ginger
  • 16 ounces cooked shrimp
  • 2 tablespoons cider or rice vinegar

Instructions:

1. In slow cooker, add pea pods and pineapple chunks.

2. In pan, add cornstarch and sugar and mix. Add chicken stock, pineapple juice, soy sauce and ginger. Over high heat, bring to a boil. Cook, stirring constantly, for around 1 minute or until sauce is thick and clear.

3. Pour sauce over pea pods and pineapple and mix.

4. Cover and cook on low for 3 to 4 hours.

5. Add shrimp and cook for 15 to 20 minutes. Add vinegar and stir.

6. Serve over rice.

Source: thespruce

9. Beef Stew

Ingredients for 8 servings:

  • 2 tablespoons olive oil
  • 2 pounds stew meat cubes
  • Kosher salt
  • pepper
  • 1 pound quartered baby red potatoes
  • 4 sliced carrots
  • 1 diced onion
  • 3 minced garlic cloves
  • 3 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon smoked paprika
  • 1 teaspoon caraway seeds
  • 2 bay leaves
  • 1/4 cup all-purpose flour
  • 2 tablespoons chopped parsley

Instructions:

1. In skillet, add olive oil and heat over medium.

2. Season beef with salt and pepper. Add beef and cook for around 2 to 3 minutes or until beef is evenly browned.

3. In slow cooker, add beef, potatoes, carrots, onion, garlic, beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds and bay leaves and mix. Season with salt and pepper if necessary.

4. Cover and cook on low for 7 to 8 hours or high for 3 to 4 hours.

5. In a bowl, add flour and 1/2 cup stew broth and mix. Add mixture to cooker and mix. Cover and cook on high for 30 minutes or until thick.

6. Garnish with parsley.

Source: damndelicious

10. Beef Roast

Ingredients for 6 to 8 servings:

  • 6 potatoes in chunks
  • 5 sliced carrots
  • 1 quartered onion
  • 2 to 3 pounds of boneless chuck roast
  • 1/2 cup water or 1/2 cup beef broth
  • 1 tablespoon chopped chives
  • 2 tablespoons chopped parsley
  • 1/8 teaspoon pepper
  • 1 ounce onion soup mix
  • 2 tablespoons Worcestershire sauce
  • 10 and 3/4 ounces canned mushroom soup cream

Instructions:

1. In crockpot, add potatoes, carrots and onion and add meat on top with fat side up.

2. Pour water or beef broth over meat and vegetables.

3. Sprinkle chives, parsley, pepper and onion soup mix over meat.

4. Pour Worcestershire sauce and mushroom sauce over meat.

5. Cover and cook on low for 8 to 10 hours.

Source: geniuskitchen

11. Creamy Tomato Chicken and Spinach

Ingredients for 6 servings:

  • 2 pounds boneless and skinless chicken breasts
  • 1/2 cup chopped tomatoes
  • 1 cup chicken broth
  • 1/2 teaspoon Italian spices
  • 2 crushed garlic cloves
  • 4 ounces cream cheese cubes
  • 1/2 cup shredded Asiago cheese
  • 8 ounces chopped raw baby spinach

Instructions:

1. In slow cooker, add tomatoes, broth, garlic and spices and mix. Add chicken on top and cook for 3 hours.

2. Remove chicken and add cream cheese and shredded cheese.

3. Cover and cook for 15 minutes and mix until smooth and creamy.

4. Add spinach and cover and cook for 10 minutes and mix spinach with sauce.

5. Pour spinach and sauce over chicken.

6. Serve over rice, pasta or zucchini noodles.

Source: mylifecookbook

12. Beef Zucchini Lasagna

Ingredients for 4 servings:

  • 2 medium sliced length-wise zucchini
  • 1 medium sliced length-wise eggplant
  • 1 diced bell pepper
  • 1 pound ground beef
  • 1 diced onion
  • 2 minced garlic cloves
  • 2 tablespoons tomato paste
  • 2 cups diced tomatoes
  • 4 cups tomato sauce
  • 2 teaspoons dried oregano
  • 1/4 cup minced basil
  • 1 tablespoon minced parsley
  • 2 tablespoon olive oil
  • sea salt
  • black pepper

Instructions:

1. In skillet, add oil and heat over medium-high.

2. Add garlic and onion and cook for 1 to 2 minutes.

3. Add beef and cook for about 4 to 5 minutes or until browned.

4. Add tomatoes, bell pepper, oregano, basil, parsley and tomato paste. Cook, stirring frequently, for 3 to 4 minutes.

5. Add tomato sauce, salt and pepper and mix.

6. In slow cooker, add alternate layers of zucchini, eggplant and lasagna sauce. Top with lasagna sauce and basil.

7. Cover and cook on low for 4 to 6 hours.

Source: paleoleap

13. Tomato, Kale and Quinoa Soup (Vegan)

Ingredients for 8 servings:

  • 1 cup uncooked rinsed quinoa
  • 14 and 1/2 ounces canned diced tomatoes
  • 15 ounces drained and rinsed beans
  • 1 diced onion
  • 3 minced garlic cloves
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 2 bay leaves
  • 4 cups vegetable broth
  • Kosher salt
  • pepper
  • 1 bunch chopped kale

Instructions:

1. In slow cooker, add quinoa, tomatoes, beans, onion, garlic, oregano, basil, rosemary, thyme, bay leaves, broth, 2 cups water, salt and pepper and mix.

2. Cover and cook on low for 7 to 8 hours or high for 3 to 4 hours.

3. Add kale and stir until wilted.

Source: evolvingtable

14. Oatmeal Cinnamon Apple (Vegan)

Ingredients for 8 servings:

1 cup steel cut oats
1 and 1/2 cups coconut milk
1 and 1/2 cups water
2 cored, peeled and diced apples
2 tablespoons brown sugar
1 tablespoon coconut oil
1 teaspoon cinnamon
1/4 teaspoon sea salt

Instructions:

1. Thoroughly spray inside of slow cooker with oil.

2. Add all ingredients and mix.

3. Cook on low for 5 to 7 hours.

4. Serve with fruits and nuts.

Source: thefitchen

15. Banana Oatmeal Bars

Ingredients for 8 servings:

2 eggs
1/2 teaspoon vanilla extract
1 teaspoon vanilla liquid stevia
1 large banana
1 and 1/2 cups milk
2 cups rolled oats
1/2 cup ground flaxseed
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
Toppings: chocolate chips raisins, fresh blueberries, dried cherries, trail mix, shredded unsweetened coconut, frozen raspberries

Instructions:

1. In mixer, add eggs, vanilla extract, stevia, banana and milk and blend.

2. In a bowl, add remaining ingredients, except toppings, and mix.

3. In slow cooker, place parchment paper.

4. Spread mixture on parchment.

5. Sprinkle toppings and press into batter.

6. Cook on low for 8 hours.

7. Lift parchment from slow cooker and place on cutting board.

8. Cut into bars.

Source: sugarfreemom

About the author

Akasha Rojee

Powerlifter who is extremely passionate about nutrition, Akasha believes nutrition is one of the keys to great athletic performance, and a healthy and happy self. When she is not lifting heavy weights or learning about health, she codes, cosplays and headbangs to Metal music.