Slow Cooker Recipes

• 21 January 2009

This is one of those weeks I want to utilize my not-used-enough slow cooker :) So far I only have a couple of recipes I really like to make using my slow cooker (you can find them here). I've realized I'm not a fan of dried soup mixes & canned soups, which eliminates most of the recipes out there unfortunately! What's a mother to do?

Since we have about three more chilly months ahead, I'm on the hunt {again} for some slow cooker meals incorporating fresh and healthy ingredients. This grouping might be a great place to find a few new recipes to "beef up" my repertoire :)

Check 'em out here.

Do you have a favorite slow cooker recipe that calls for fresh ingredients? Please share if you do!


Beth said...

I think the trick might be to not search for recipes that involve a slow cooker, but instead look for recipes that involve slow cooking - like soup, stews and (especially!) braised meats and adapt them for a slow cooker.

I recommend Epicurious for this - their recipes turn out exceptionally good since they're so carefully tested - and they almost always include whole ingredients.

Here's some delicious looking finds I made:

wendybird said...

can we possibly get the two recipes that you do like to make in your crockpot.
Those "MS" recipes look delicious!

City Chic said...

This is making my mouth water! It's almost lunchtime! Sometimes I will just put a few chicken breasts in with a jar of canned tomatoes from the garden and some spices. Then I shred it with a fork and can be used with enchiladas.

J.J. Killins said...

I've been following your blog and love it! May I recommend 365 Crockpotting - A Year of Crockpotting!

melanie said...

along with the other epicurious recipes listed above. I make this one on a regular basis and its quite tasty.

Robin C said...

Hi, I loved your little girls b'day party. Here is a southern recipe for Barbeque Pork Loin. Place a pork loin in a crock pot sprayed with Pam. Salt, pepper, and season to taste. Cook on low for 4 to 5 hours. Check and see if it shreds with two forks. If not, cook a bit longer. When ready, drain off liquid (quite a bit-the reason for not adding any liquid at the beginning of the cooking process). Shred meat and place back in crock pot. Add your favorite BBque sauce or a homemade one. Serve on buns or your favorite french bread. Sometimes we don't have it on bread at all. Enjoy. I love reading your blog.

Jill said...

I had this for dinner last night and will be enjoying it just as much for lunch today (and maybe even tomorrow - it's that good!).

Sweet Pea's Taco Soup (found via the Rookie-Cookie:

Also, Real Simple posted some crock pot recipes a little over a year ago...I don't remember all the ingredients right now, but the "Chicken/Oranges/Butternut Squash/Red Onion/Garlic-whatever-one" was fantastic. Good luck!

Where The Wilds Things Are said...

Thanks for the link...I just printed off 4 recipes that I think my children will eat.

Becky said...

Thanks for the book rec. I just put it on hold to check it out from the library. I find the slow cooker does make it easy to get dinner on the table after an evening of transporting the kids from place to place. One of my go to slow cooker recipes is this chili

Three Bean Chili
2 lbs ground beef
2 medium onions, diced
16 oz jar medium salsa
2 pkgs chili seasoning (I use low salt version)
2 cans red kidney beans, drained
2 cans black beans, drained
2 cans white kidney beans, drained
28 oz crushed tomatoes
16 oz diced tomatoes
2 tsp sugar

Brown ground beef and onion. Drain. Mix all ingredients in slow cooker. Cover. Cook on low 8-10 hours. Serve with cheddar cheese.

This makes lots. We eat it, have leftovers and freeze some for later.

sarah calder said...

My crock pot is severely underused, but I really like to make my own "refried" beans.

We have basically just done a slight variation on this gem of a recipe to suit us.

I put 3 cups of dried beans (half pinto and half black cause that's what we love), 9 cups of water, 3 teaspoons of garlic salt, a dried or fresh habanero,1 yellow onion sliced, and 4-5 minced garlic cloves in my pot on High for about 8-9 hours.

Then I just mash'em up with a potato masher. So healthy, and AMAZING!

Stephanie said...

"Wendybird", go ahead and click on the link in the post and you'll find those recipes I mentioned. In the post it says, "you can find them here" on "here". Let me know if you have any other questions.

Oh, and everyone else? THANK YOU for taking the time to include links to your favorite recipes. You guys rock!

Christina said...

Found your blog yesterday from Becky Novack's. Really enjoying reading your archives. Look forward to reading more and trying some of these delicious looking recipes.

Here are two recipes that we enjoy that don't utilize cream of soups.
Go about half way down for this one.

I feel badly linking to my blog, but wanted you to see my notes on both recipes.

Also try All Recipes and search "lentil slow cooker" for a few lentil crock pot recipes.

Emily said...

this bread isn't exactly a crock-pot recipe...but it is by far the best thing i've ever cooked in my crockpot. you don't cook it in the crockpot, but you put the the ceramic crockpot dish in the oven...does that count? Enjoy!

Rachel said...

I'm with you on this. I love the slow cooker, but it's hard to find good recipes.
I have a book called Best Ever Recipes for Your Slow Cooker and it has lots of fresh ingredients in it. It's out of print, but Amazon has it used. This chicken in cashew nut sauce is one of my faves.

Stephanie said...

You are all fabulous! I can't wait to try many of these recipes. Thank you, thank you. What excellent resources you all are!


Michiko said...

The makers of my all-time favorite cookbooks, magazines and PBS cooking shows, have a book called "Cover and Bake". I've loved every recipe I've tried in there.

I'm with you on the whole meat+canned soup+more canned stuff=dinner thing. This book is filled with casseroles, braises, skillet suppers, assemble and freeze dinners, and slow cooker meals that use fresh ingredients and are worth eating! Besides great recipes, they tell you how they came up with the recipe, so you learn from their trial and error approach (without having to do all that trial and error yourself). I've learned TONS about food and cooking from these guys! Check it out - I literally read these books from cover to cover, it's so interesting.

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