Slow-Cooker Recipes

There are times when Slow-Cooker Recipes fit the bill perfectly; throw everything into the slow-cooker hours before dinner, then at meal time, simply dish up the food.

To that end, here are six Slow-Cooker Recipes to get you through the day, including Easy Beef Stroganoff in the Slow Cooker and Eggplant and Sausage Slow Cooker Baked Ziti. Enjoy!

SLOW-COOKER BRAISED BEEF WITH CARROTS & TURNIPS

This is from Eating Well. It begins, "The spice blend in this healthy beef stew recipe—cinnamon, allspice and cloves—may conjure images of apple pie, but the combo is a great fit in savory applications too. Serve over creamy polenta or buttered whole-wheat egg noodles."

Prep Time: 40 minutes; Additional Time: 3 hours 20 minutes; Total Time: 4 hours; Makes 8 servings

To view this online, go to https://www.eatingwell.com/recipe/256499/slow-cooker-braised-beef-with-carrots-turnips/.

Ingredients

1 tablespoon kosher salt

2 teaspoons ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground pepper

1/4 teaspoon ground cloves

3 to 3-1/2 pounds beef chuck roast, trimmed

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

3 cloves garlic, sliced

1 cup red wine

1 (28 ounce) can whole tomatoes, preferably San Marzano

5 medium carrots, cut into 1-inch pieces

2 medium turnips, peeled and cut into 1/2-inch pieces

Chopped fresh basil for garnish

Directions

Combine salt, cinnamon, allspice, pepper and cloves in a small bowl. Rub the mixture all over beef.

Heat oil in a large skillet over medium heat. Add the beef and cook until browned, 4 to 5 minutes per side. Transfer to a 5- to 6-quart slow cooker.

Add onion and garlic to the pan. Cook, stirring, for 2 minutes. Add wine and tomatoes (with their juice); bring to a boil, scraping up any browned bits and breaking up the tomatoes. Add the mixture to the slow cooker along with carrots and turnips.

Cover and cook on High for 4 hours or Low for 8 hours.

Remove the beef from the slow cooker and slice. Serve the beef with the sauce and vegetables, garnished with basil, if desired.

Tips

Active: 40 minutes Slow-cooker time: 4-8 hours

To make ahead: Refrigerate the browned beef (Steps 1-2) and tomato mixture (Step 3) separately for up to 1 day. Bring the tomato mixture to a boil before adding to the slow cooker.

Equipment: 5- to 6-quart slow cooker

EGGPLANT AND SAUSAGE SLOW COOKER BAKED ZITI

This is also from Eating Well, and begins, "Using a slow cooker makes this Italian style dish an easy meal for any night of the week."

Prep Time: 25 minutes; Additional Time: 3 hours 35 minutes; Total Time: 4 hours; Servings: 6

To view this online, go to https://www.eatingwell.com/recipe/263593/eggplant-and-sausage-slow-cooker-baked-ziti/.

Ingredients

4 ounces bulk sweet Italian sausage

4 cups peeled and chopped eggplant

2 medium fennel bulbs, trimmed, cored, and thinly sliced

1 (14.5 ounce) can crushed fire-roasted tomatoes

1/2 cup water

1/4 cup dry white wine

2 tablespoons tomato paste

2 cloves garlic, minced

1 teaspoon dried Italian seasoning, crushed

6 to 8 ounces dried cut ziti or penne pasta

1/2 cup snipped fresh basil

1 cup shredded part-skim mozzarella cheese (4 ounces)

Snipped fresh basil

Directions

In a large skillet cook sausage over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat.

In a 5- to 6-quart slow cooker combine sausage, eggplant, fennel, tomatoes, water, wine, tomato paste, garlic and Italian seasoning. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.

If using low-heat setting, turn to high-heat setting. Stir in pasta and basil. Cover and cook for 30 minutes (see Tip). Stir pasta mixture. Sprinkle with cheese. Cover and cook for 10 minutes more. Let stand, uncovered, for 5 to 10 minutes before serving. Sprinkle with additional basil.

Tips

Tips: Skip the last 30 minutes of cooking by tossing eggplant mixture and basil with 6 to 8 ounces of cooked pasta. Sprinkle with cheese; continue as directed.

SLOW-COOKER WHOLE ORANGE CHICKEN

This is from Betty Crocker, and begins, "Bird is the word! This easy spin on classic orange chicken is so beautiful, no one will believe it came from your slow cooker."

Prep Time: 30 minutes; Total Time: 4 hours 30 minutes; Makes 4 servings

To view this online, click here.

Ingredients

1 jar (12 oz) sweet orange marmalade

1/2 cup packed brown sugar

1/4 cup soy sauce

2 tablespoons chili garlic sauce

1 teaspoon salt

1 whole chicken (3-1/2 to 4-1/2 lb)

1-inch piece fresh gingerroot, peeled

1/4 cup cornstarch

1/4 cup orange juice

6 thin slices of orange, halved

2 tablespoons chopped fresh cilantro leaves

Cooked white rice, if desired

Directions

Spray 5-quart oval slow cooker with cooking spray. In small bowl, mix marmalade, brown sugar, soy sauce, chili garlic sauce and salt. Add chicken and marmalade mixture to slow cooker, spreading marmalade mixture over chicken, inside and out. Place chicken breast side down; add gingerroot.

Cover; cook on Low heat setting 4 to 5 hours, until instant-read thermometer inserted in thickest part of chicken thigh muscle and not touching bone reads at least 165°F (legs should move easily when lifted or twisted). Do not uncover slow cooker before 4 hours.

Remove gingerroot, and discard. Transfer chicken to cutting board; let stand about 5 minutes or until cool enough to handle. Cut into 8 pieces.

Meanwhile, in small bowl, mix cornstarch and orange juice; stir into liquid mixture in slow cooker. Cover; cook on High heat setting 10 to 15 minutes or until sauce thickens.

Position oven rack 4 inches from broiling element. Set oven control to broil. Line large rimmed baking pan with foil; carefully transfer chicken, skin side up, to pan. Place orange slices around chicken; brush oranges and chicken with sauce. Broil 3 to 5 minutes or until skin is golden brown and crisp; sprinkle with cilantro, and serve with more of the sauce over rice.

Tips from the Betty Crocker Kitchens

tip 1

Trouble getting every last bit of marmalade out of the jar? Submerge sealed jar in a bowl of very hot water for about 5 minutes.

tip 2

One large navel orange will provide enough orange slices and juice for this recipe. Cut the thin slices from the center, then squeeze 1/4 cup of fresh orange juice from the remaining ends.

SLOW-COOKER ARROZ CON POLLO (CHICKEN & RICE)

This is from Eating Well, and begins, "This one-pot chicken dinner, inspired by the traditional dish of Spain and Latin America, comes together easily in the crock pot. The instant brown rice is added near the end, to keep it from overcooking."

Prep Time: 30 minutes; Additional Time: 6 hours; Total Time: 6 hours 30 minutes; Servings: 8; Yield: 10 cups

To view this online, go to https://www.eatingwell.com/recipe/269113/slow-cooker-arroz-con-pollo-chicken-rice/.

Ingredients

3 large red, orange, and/or yellow bell peppers, chopped

1 small onion, chopped

3 cloves garlic, minced

1 (15 ounce) can no-sodium-added tomato sauce

1 (15 ounce) can no-sodium-added diced tomatoes, undrained

1-1/2 cups reduced-sodium chicken broth

2 tablespoons chili powder

1 tablespoon paprika

1 teaspoon salt, divided

1/2 teaspoon ground pepper

1/2 teaspoon ground cumin

1/2 teaspoon saffron or 1/4 teaspoon ground turmeric

2 pounds boneless, skinless chicken thighs

2 cups instant brown rice, such as Minute Rice

1 cup frozen peas

1/2 cup chopped green olives with pimientos

1/4 cup chopped fresh cilantro (Optional)

Directions

Combine bell peppers, onion, garlic, tomato sauce, diced tomatoes, broth, chili powder, paprika, 1/2 teaspoon salt, pepper, cumin, and saffron (or turmeric) in a 6-qt. slow cooker. Nestle chicken into the mixture until submerged. Cover and cook on Low for 5-1/2 hours.

Stir in rice, peas, and the remaining 1/2 teaspoon salt. Cover and cook until the rice is tender and most of the liquid is absorbed, about 30 minutes more.

Using 2 forks, shred the chicken in the slow cooker. Top each serving with 1 tablespoon olives and garnish with cilantro, if desired.

Tips

Equipment: 6-qt. slow cooker

SLOW-COOKER TACO SOUP

This comes from Amy Cipolla Barnes on the Southern Living site. The recipe begins, " Whether it’s Taco Tuesday or an ordinary Friday, this slow-cooker taco soup recipe is a great meal option. Filling and warm, the soup is also simple to prepare.
"During chilly fall and winter days, there’s nothing quite like a warm bowl of soup. Add in the ease of a slow cooker, and you’ve got dinner on the table with only a few minutes of hands-on work with this easy Slow-Cooker Taco Soup recipe."

Active Time: 15 minutes; Total Time: 4 hours 15 minutes; Servings: 8 to 10

To view this online, go to https://www.southernliving.com/slow-cooker-taco-soup-7108646.

Ingredients

1 lb. ground beef

1 large onion, diced (about 1-1/2 cups)

1 (1-oz.) pkg. taco seasoning

1 (15.5-oz.) can chili beans, drained

1 (14.5-oz.) can tomatoes, garlic, and onions

1 (14.5-oz.) can stewed tomatoes

1 (15.5-oz.) can kidney beans, drained

1 (15.5-oz.) can pinto beans, drained

1 (15.25-oz.) can whole kernel corn, drained

1 (1-oz.) pkg. dry ranch seasoning mix

Sour cream, salsa, tortilla strips or chips, corn chips, shredded cheese, sliced avocado, cilantro (for garnish)

Directions

Brown ground beef in a large skillet over medium, stirring constantly, 5 to 8 minutes or until meat crumbles and is no longer pink; drain. Add onions, and cook until tender and translucent. Add one package of taco seasoning, and stir until meat is covered.

Spoon ground beef mixture in the bottom of the slow-cooker crock. Add remaining ingredients, and stir to combine. Cook on HIGH for 4 hours or LOW 6 hours, stirring occasionally. Ladle into bowls, top with preferred garnishes, and serve.

EASY BEEF STROGANOFF IN THE SLOW COOKER

This is from AllRecipes, and begins, "I make my beef stroganoff in the slow cooker with cream of mushroom soup and cream cheese with garlic and herbs. Serve over noodles to your liking."

Prep Time: 10 minutes; Cook Time: 4 hours; Total Time: 4 hours 10 minutes; Makes 5 servings

To view this online, go to https://www.allrecipes.com/recipe/261152/easy-beef-stroganoff-in-the-slow-cooker/.

Ingredients

1-1/3 pounds cubed beef stew meat

2 cups fresh mushrooms, thickly sliced

1 (10.75 ounce) can condensed cream of mushroom soup

1 cup milk

2 onions, chopped

2 tablespoons Worcestershire sauce

6 ounces herb and garlic-flavored cream cheese

1 cup fusilli pasta

1/4 cup sour cream (Optional)

Directions

Combine beef, mushrooms, cream of mushroom soup, milk, onions, and Worcestershire sauce in a slow cooker.

Cook on High for 3 to 4 hours, or on Low for 5 to 7 hours. Stir in cream cheese until well dissolved; cook for 1 hour more.

During the last 20 minutes of cooking, bring a large pot of lightly salted water to a boil. Add fusilli to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

Serve stroganoff over fusilli and garnish with sour cream.

Cook's Notes:

Use a high-quality cream of mushroom soup, don't buy a cheap brand. It makes a difference.

No need to add extra liquid for the condensed soup, this is what the milk is for.