Tag Archives: slow cooker recipes

Tasty Make-Ahead Slow Cooker Freezer Meals

Tasty Make-Ahead Slow Cooker Freezer Meals

Life gets busy, but that doesn’t mean you have to sacrifice a delicious home-cooked meal! With the recipes below, you can enjoy wholesome, flavorful dishes with minimal effort. In this blog post, we’re highlighting six mouthwatering make-ahead freezer meals: Low Country’s Best Chili, Easy Chicken Korma, Sweet and Sour Beef Stew, Spicy Italian Sausage Dinner, Spinach and Ricotta Lasagna, and Triple Chocolate Brownies. These recipes make it easy to fix, freeze, and forget until dinnertime rolls around!

Low Country’s Best Chili

Servings: 6 – Preparation time: 45 min – Cooking time: 6 h

Ingredients

  • 2 pounds ground beef, lean
  • 2 medium-sized onions
  • 6 garlic cloves
  • 1 red bell pepper
  • ¼ cup pickled jalapenos
  • 3 ¾ cups kidney beans (2 15-ounce cans)
  • 3 ½ cups diced tomatoes (1 28-ounce can)
  • 1 ¾ cups tomato sauce (1 14-ounce can)
  • 3 tablespoons vegetable oil
  • ¼ cup chili powder
  • 1 tablespoon cumin
  • 1 ½ teaspoons salt

On the serving day

  • 1 cup cheddar cheese, shredded
  • ¼ cup sliced scallions
  • 1 cup sour cream

Directions

To Prepare for Freezing

  1. In a large frying pan, pour in the oil.  Heat until it is bubbling.
  2. Wash, peel, and chop the onions.
  3. Wash, seed, and chop the bell pepper.
  4. Place the onions and bell pepper into the hot oil.
  5. Fry until the vegetables are soft, usually between 5 to 8 minutes.
  6. Mince the garlic, and add to the pan.
  7. Mix in the chili powder and cumin, and stir until all the ingredients are coated in the spices.
  8. Continue to cook for another minute.
  9. Once you can smell the spices, add the ground beef and the salt to the frying pan.
  10. Cook until the ground beef is brown, about 7 to 10 minutes.
  11. When cooked, remove from heat and cool completely.
  12. In a large bowl, mix together the diced tomatoes, with their juice, and tomato sauce.
  13. Drain and rinse the kidney beans.  Add to the tomatoes.
  14. Chop the jalapenos and add to the tomatoes.
  15. Stir until the ingredients are blended thoroughly.
  16. Fold in the cooled beef mixture.  Stir until the meat is coated.
  17. Transfer to a freezer bag.
  18. Seal and label the freezer bag with the name of the dish, the date you prepped the meal, the cooking time, and the heat setting.
  19. Freeze.

To Slow Cook

  1. Remove the bag from the freezer, and pour the ingredients into a slow cooker.
  2. Set the temperature to low, and allow to cook for 6 hours.
  3. If you like, garnish with the cheese, scallions, or sour cream.
  4. Serve warm.

 

 

Easy Chicken Korma

Servings: 6 – Prep time: 10 min – Cooking time: 6 h 15 min

Ingredients

  • 2 pounds boneless and skinless chicken breasts
  • 4 garlic cloves
  • 2 tablespoons minced ginger
  • 1 onion
  • 2 teaspoons curry powder
  • 1 teaspoon of coriander, ground
  • ½ teaspoon red pepper
  • ½ teaspoon cumin, ground
  • 1 teaspoon salt
  • ¼ cup fresh cilantro
  • 1 ¾ cup diced tomatoes (1 14.5-ounce can)
  • 2 cups cubed baking potatoes

On the serving day

  • 1 cinnamon stick
  • 2 bay leaves
  • ½ cup plain yogurt
  • Rice or noodles for serving

Directions

To Prepare for Freezing

  1. Remove the skin and bone from the chicken breast if you did not purchase it skinless and boneless.
  2. Chop into bite-sized pieces.
  3. Wash, peel, and chop the onion. Toss with the chicken cubes.
  4. Mince the ginger, and add it to the chicken mixture.
  5. Add the red pepper flakes, coriander, curry, and cumin. Mix well.
  6. Mince the garlic and add. Mix well.
  7. Place the chicken mixture into a freezer bag, and seal.
  8. Drain the tomatoes, and add to a bowl.
  9. Whisk in the salt.
  10. Wash and chop the potatoes. Add to the tomatoes, and mix well.
  11. Pour into a separate freezer bag and seal.
  12. Place both the chicken freezer bag and the potato freezer bag into a larger freezer bag.
  13. Seal and label the larger bag with the date you prepped the meal as well as the cooking time and heat setting.
  14. Freeze.

To Slow Cook

  1. To cook, take out of freezer.
  2. Pour the ingredients from both bags into a slow cooker.
  3. Set the slow cooker to low.
  4. Add in the cinnamon stick and the bay leaves.
  5. Cook for 6 hours or until the potatoes are tender and the chicken is cooked.
  6. After it is cooked, turn off the slow cooker, and allow the chicken mixture to stand for 15 minutes.
  7. When the time has passed, add the yogurt, and mix well.
  8. Serve warm with your favorite noodle or rice.

 

 

Sweet and Sour Beef Stew

Servings: 6 – Preparation time: 15 min – Cooking time: 7 to 8 h

Ingredients

  • 2 ½ pounds stewing beef (or a chuck steak or roast as an alternative)
  • ½ cup beef broth
  • 2 tablespoons soy sauce
  • 5 tablespoons red wine vinegar
  • ½ cup pineapple juice
  • 2 garlic cloves
  • 2 large cooking onions
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 large tomatoes
  • 2 ½ cups chunked and unsweetened pineapple
  • 3 tablespoons brown sugar
  • ¾ teaspoon seasoned salt, msg free
  • ¼ teaspoon pepper
  • ¾ teaspoon paprika
  • 1 ½ tablespoons cornstarch

On the serving day

  • Rice or noodles for serving

Directions

To Prepare for Freezing

  1. In a large bowl, add the pineapple juice.
  2. Wash and peel the onions. Cut into wedges.  Add to the pineapple juice.
  3. Add in all the spices.
  4. Pour in the beef broth.
  5. Finally, add 3 tablespoons of the red wine vinegar.  Whisk until it is well blended.
  6. Cut the stewing beef into bite sized cubes.  Place in the pineapple juice mixture.
  7. Stir until the meat is coated.
  8. Pour into a freezer bag and seal.
  9. Wash and seed the red and green bell peppers.
  10. Place in a bowl and toss with the brown sugar.
  11. Spoon into a second freezer bag and seal.
  12. In a small bowl, mix together the corn starch, soy sauce, and red wine vinegar.  Place into a small freezer bag.
  13. Wash and cut the tomatoes into wedges.
  14. Add to the pineapple chunks in a bowl and mix.
  15. Transfer to a separate freezer bag.
  16. Place all the ingredient bags into a large freezer bag.
  17. Seal and label the freezer bag with name of the dish, the date you prepped the meal, the cooking time, and the heat setting.
  18. Freeze.

To Slow Cook

  1. Remove the ingredients from the freezer.
  2. Place the pepper bag, tomato-pineapple bag, and the cornstarch bag into the fridge to use later.
  3. Place the stewing beef mixture into the slow cooker.
  4. Set the slow cooker to low and allow the meat to cook for 6 to 6 ½ hours.
  5. Turn the temperature to high on the slow cooker.
  6. Fold in the green pepper mixture and the cornstarch mixture.
  7. Mix until it is well blended.
  8. Replace cover and cook for an additional hour.
  9. About 15 minutes before serving, stir in the tomato and pineapple mixture.
  10. Serve warm with rice, noodles or a favorite side dish.

 

 

Spicy Italian Sausage Dinner

Servings: 6 – Preparation time: 20 min – Cooking time: 8 h

Ingredients

  • 1 ½ pounds hot Italian sausage (6 to 8 sausages)
  • 1 large onion
  • 2 bell peppers
  • ¾ cup tomato paste
  • 2 cups tomato sauce

On the serving day

  • Noodles or buns or cooked rice for serving

Directions

To Prepare for Freezing

  1. Slice the Italian sausages into ½ inch slices.
  2. Place into a frying pan, and fry until the sausage is completely cooked.
  3. Drain and allow to cool completely.
  4. Wash and peel onion. Chop into fine pieces.
  5. Wash, seed, and chop the bell peppers.
  6. Place the onions and peppers into a bowl.
  7. Pour in the tomato paste and the tomato sauce.
  8. Mix thoroughly.
  9. Toss in the cooled sausages.
  10. Pour the ingredients into a large freezer bag.
  11. Seal and label the freezer bag with the name of the dish, the date you prepped the meal, the cooking time, and the heat setting.
  12. Freeze.

To Slow Cook

  1. Remove the package from the freezer, and place into a slow cooker.
  2. Set the temperature to low, and cook for 4 to 6 hours.
  3. Serve with noodles or on a bun as a sandwich.

 

 

Spinach and Ricotta Lasagna

Servings: 6 – Preparation time: 15 min – Cooking time: 4 h

Ingredients

  • 2 ½ cups fresh spinach
  • 3 cups marinara sauce
  • 1 cup ricotta cheese
  • 1 ½ cups mozzarella cheese
  • ¾ cup parmesan cheese
  • 6 lasagna noodles

Directions

To Prepare for Freezing

  1. Fill a saucepan with water, and bring to a boil on the stove.
  2. Wash the spinach, and place in the boiling water.
  3. Cook for 3 to 5 minutes. Remove from water and drain.
  4. Press excess water out of the spinach by pressing it between two paper towels.
  5. Place in a large bowl.
  6. Once the spinach is cool, fold in the ricotta cheese.
  7. Add ½ cup of parmesan cheese. Mix until it is well blended.
  8. Spoon into a freezer bag and seal.
  9. In a separate bowl, mix together the water and the marinara sauce.
  10. Pour into a second freezer bag and seal.
  11. Shred the mozzarella cheese and place in a third freezer bag before sealing.
  12. Place all three bags into a large freezer bag.
  13. Seal and label the freezer bag with the name of the dish, the date you prepped the meal, the cooking time, and the heat setting.
  14. Freeze.

To Slow Cook

  1. Before cooking, remove the bag from the freezer, and thaw in the fridge for up to 24 hours.
  2. Once it is thawed, start by placing ¾ cup of the marinara sauce in the bottom of a slow cooker.
  3. Top that with 2 uncooked lasagna noodles.  You may have to use more or break them to make them fit.
  4. Top the noodles with ¾ cup of the marinara mixture.
  5. Add half of the spinach mixture, and spread it across the marinara mixture.
  6. Cover the spinach with ½ cup of mozzarella cheese.
  7. Top with 2 more uncooked lasagna noodles.
  8. Top the noodles with ¾ cup of the marinara mixture.
  9. Add half of the spinach mixture and spread it across the marinara mixture.
  10. Cover the spinach with ½ cup of mozzarella cheese.
  11. Top with 2 final uncooked lasagna noodles.
  12. Cover the noodles with the remaining marinara mixture, and finish with the remaining mozzarella cheese.
  13. Turn the slow cooker to low, and cook for 4 hours.
  14. Serve warm.

 

 

Triple Chocolate Brownies

Servings: 8-10 – Preparation time: 10 min – Cooking time: 4 h

Ingredients

  • 1¼ cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons dark cocoa powder
  • ½ teaspoon ground ginger
  • 1 cup white sugar
  • ½ cup butter, melted
  • 1 ½ cups dark chocolate pieces, melted
  • 3 eggs, beaten
  • 1 ½ cups milk chocolate or white chocolate chips

Directions

To Prepare for Freezing

  1. In a bowl, combine the flour, baking powder, salt, cocoa powder, and ground ginger.
  2. In another bowl, combine the sugar, melted butter, melted chocolate, and eggs. Mix until smooth. Gradually incorporate the wet ingredients into the dry, stirring just until blended.
  3. Stir in the chocolate chips.
  4. Transfer the batter to a large freezer bag or airtight container. Seal tightly and place in the freezer.

To Slow Cook

  1. Place the bag or container in a microwave and thaw on defrost setting.
  2. Transfer the batter to a lightly oiled slow cooker. Cook on low for 4 hours.
  3. Run a knife along the edge to loosen. Cut before serving warm.

 

 

 

***These recipes and more are found in Marie Adams’ Make Ahead Freezer Meals for the Slow Cooker: Fix, Freeze, Slow Cook. To get your own copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Forgotten Classic Recipes That Are Still Amazing Today

Forgotten Classic Recipes That Are Still Amazing Today

Old South Leftover Turkey Casserole

This is a recipe my mom used to make after Thanksgiving or whenever we had leftover cooked turkey. It’s a perfect quick weeknight meal.

Serves 4-6 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients

  • Butter or cooking spray for greasing
  • ½ cup melted butter
  • ½ cup onion
  • ½ cup green peppers, chopped and seeded
  • 3 tablespoons flour
  • 3 cups milk
  • ½ pound egg noodles, uncooked
  • 1 tablespoon poppyseeds
  • 1 teaspoon salt or to taste
  • ⅛ teaspoon red pepper flakes or to taste
  • ¼ cup diced pimientos
  • 3 cups diced cooked turkey
  • 2 tablespoons shredded Parmesan cheese

Directions

  1. Preheat the oven to 350°F (177°C). Grease a 9×9-inch baking dish with butter or cooking spray.
  2. Heat the butter over medium heat in a medium saucepan or skillet.
  3. Add the onion and pepper and stir-cook until softened and translucent.
  4. Add the flour and stir the mixture. Add the milk and stir-cook until the mixture is thickened.
  5. Add the noodles and poppyseeds and stir the mixture. Season with red pepper flakes and salt to taste.
  6. Mix in the pimientos and cooked turkey.
  7. Add the turkey mixture to the greased baking dish and cover with foil.
  8. Bake for about 45 minutes until cooked well and noodles are soft.
  9. Remove the foil, top with the Parmesan cheese, and bake uncovered for 8–10 minutes.
  10. Serve warm.

Nutrition per serving

Calories 751, fat 36 g, carbs 58 g, sugar 12 g, Protein 47 g, sodium 806 mg

 

 

Sweet Stuffed Cabbage Casserole

I don’t even think I have to say anything about this incredible casserole because almost everyone knows it and because the photo says it all. This is my go-to cabbage roll recipe. My mom used to make it a lot when I was growing up. Here again, you can use any type of green cabbage, I usually use Savoy cabbage.

Serves 6 | Prep. time 20 minutes | Cooking time 1 hour 45 minutes

Ingredients

  • Butter or cooking spray for greasing
  • 1 large green cabbage head
  • 1 ½ pounds lean ground beef
  • 1 ½ cups rice, cooked
  • 1 large egg
  • 1 small yellow or white onion, finely diced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 (28-ounce) can crushed tomatoes
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • 4 tablespoons brown sugar

Directions

  1. Preheat oven to 350°F (177°C). Grease a 9×13-inch baking dish with butter or cooking spray.
  2. Bring a large pot of salted water to a boil. Gently add the cabbage and cook for 15 to 20 minutes until it leaves start to peel.
  3. Transfer the cabbage to an ice bath, let it cool down for a few minutes, then drain it.
  4. Peel some of the cabbage leaves, discarding their hard stems.
  5. Mix the beef, rice, egg, onion, salt, and pepper in a large mixing bowl until well combined.
  6. Spoon ¼ cup of the mixture into the base of a cabbage leaf, fold the sides into the middle, then roll it forward to fold it and set it aside.
  7. Repeat the process until you finish the meat mixture. Reserve the remaining cabbage for another use.
  8. Combine the tomatoes, lemon juice, Worcestershire sauce, sugar, salt, and pepper in a large mixing bowl.
  9. Pour half the mixture into a deep baking dish. On top of it, place the stuffed cabbage, then pour the remaining sauce on top.
  10. Cover the casserole with foil and bake for 1 hour and 15 minutes.
  11. Remove the foil and bake for another 10 to 15 minutes until the sauce thickens.
  12. Serve hot.

Nutrition per serving

Calories 414, fat 24 g, carbs 35 g, sugar 17 g, Protein 17 g, sodium 754 mg

 

 

Layered Chocolate Cake

You’ll have fun making this old-fashioned cake. The layers must be baked individually, so that is the most time-consuming part. When assembling, keep wooden skewers on hand, and don’t hesitate to spoon the frosting back on as it melts.

Serves 12 | Prep. time 15 minutes | Cooking time 30 minutes

Ingredients

Cake

  • 1 cup butter, softened
  • 1¾ cups sugar
  • 5 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 3½ cups self-rising flour
  • Milk as needed

Icing

  • 3 cups sugar
  • ¾ cup cocoa powder
  • ¼ teaspoon salt
  • 1 ⅔ cups evaporated milk
  • 1 teaspoon vanilla extract
  • ½ cup butter

Directions

  1. Preheat the oven to 350°F (177°C) and grease as many 9-inch round cake pans as you have.
  2. Cream the butter and sugar and add the eggs and vanilla. Mix well.
  3. Add the flour alternately with milk, stirring just to combine, until you have a good cake batter consistency.
  4. To each cake pan, add ½ cup of batter and bake for about 8–10 minutes. As they are ready, set the layers between moist tea towels. Continue until all the batter is cooked.
  5. For the icing, combine sugar, cocoa, and salt in a large, heavy saucepan. Add the milk and mix well. Cook on medium, stirring frequently until the mixture reaches a full rolling boil. Bring to a softball stage without stirring.
  6. Turn off the heat, then add vanilla extract and butter and mix well.
  7. To assemble, your cakes and icing can be slightly warm. Lay out a cake layer and cover it with a layer of frosting. Repeat, securing the layers with wooden skewers as necessary.
  8. Poke holes in the cake so the icing soaks in. Spoon any melted icing back onto the cake as you go.
  9. Continue until all the layers are stacked and iced.

Nutrition per serving

Calories 729, fat 29 g, carbs 114 g, sugar 83 g, Protein 10 g, sodium 287 mg

 

 

Peach Streusel Coffee Cake

If the aroma of this cake baking in the oven doesn’t take you back to your childhood, nothing will! With a sweet peach layer over a moist white cake and a hearty streusel topping, this cake is a real treat.

Serves 12 | Prep. time 20 minutes | Cooking time 60 minutes

Ingredients

Cake

  • 1 pound peaches, peeled and sliced
  • 2 cups granulated sugar, divided
  • ¾ cup butter at room temperature
  • 2 ½ cups all-purpose flour
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 (12 ounce) can evaporated milk

Topping

  • ¾ cup all-purpose flour
  • ¾ cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 6 tablespoons butter

Directions

  1. Preheat the oven to 350°F (177°C) and butter a 9-inch springform pan.
  2. In a medium saucepan, combine the peaches with ½ cup sugar and cook on low, stirring frequently, until the sugar is dissolved.
  3. In a mixing bowl, beat the butter and the remaining 1½ cups of sugar until light and fluffy.
  4. Add the egg and vanilla and mix well.
  5. Combine the dry ingredients in a separate bowl and gradually add them to the batter, alternating with the evaporated milk.
  6. Spread the batter evenly in the prepared pan and top with the cooked peaches. Bake for 40 minutes.
  7. Prepare the topping by combining the ingredients and mixing until a sandy texture is formed.
  8. After 40 minutes, add the streusel topping over the peaches. Bake for 20–25 more minutes, or until a tester inserted in the center comes out clean.
  9. Cool at least half an hour before serving.

Nutrition per serving

Calories 477, fat 21 g, carbs 67 g, sugar 42 g, Protein 5 g, sodium 458 mg

 

 

Pumpkin Pie

A perfect addition to any Thanksgiving feast, this pumpkin pie is so simple to make and the perfect ending to any meal. Garnish it with some sweetened whipped cream, if you like.

Serves 8 | Prep. time 5 minutes | Cooking time 1 hour

Ingredients

  • 1 (9-inch) plain pastry pie shell
  • 2 eggs, lightly beaten
  • 2 cups pumpkin puree
  • ¾ cup sugar
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 (12 ounces) can evaporated milk

Directions

  1. Preheat the oven to 425°F (218°C).
  2. In a mixing bowl, combine all the ingredients together.
  3. Pour the mixture into a pie shell.
  4. Bake for 15 minutes and then reduce the oven temperature to 350°F (177°C).
  5. Continue baking until a knife inserted in the center of the filling comes out clean (about 45 minutes).
  6. Let the pie cool before serving.

Nutrition (per serving)

Calories 256, fat 9 g, carbs 40 g, sugar 22 g, Protein 6 g, sodium 293 mg

 

 

Fudge Squares

This recipe is one my grandma used to make often. I found in her recipe box with the note of delicious and to make it again. From the condition of the paper magazine clipping, I’d say it was either a well-loved recipe, or it came from some time in the 1600s!

Serves 12 | Prep. time 10 minutes | Cooking time 30 minutes

Ingredients

  • 2 squares unsweetened chocolate
  • ¾ cup sifted pastry flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup vegetable shortening
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • ⅓ cup dates, finely chopped
  • ⅓ cup walnuts

Directions

  1. Preheat the oven to 350°F (177°C) and coat an 8-inch square baking pan with butter or cooking spray.
  2. Melt the chocolate in a double boiler.
  3. Sift the flour with the baking powder and salt.
  4. In a separate bowl, beat the shortening with the melted chocolate. Gradually add the sugar and vanilla.
  5. Add the eggs and beat until fluffy. Stir in the flour, dates, and walnuts.
  6. Bake for about 30 minutes, or until the squares start to pull away from the edges of the pan.

 

 

  

***These recipes and more are found in Louise Davidson’s Forgotten Recipes 5-Cookbook Set: Slow Cooker – Casserole – Cake – Pie – Square and Bar. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious Slow-Cooked Recipes Made Two Ways

Delicious Slow-Cooked Recipes Made Two Ways

 

Tomato and Basil Turkey Meatballs

Serves 4 | Prep. time 10 minutes 

Cooking time Slow Cooker 3-6 hours – Dutch Oven 1 hour 45 minutes

Ingredients

For the sauce:

  • 2 (28-ounce) cans of crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 onion, split in half
  • 4 cloves garlic, minced (about 1 ½ tablespoons)
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon crushed red pepper flakes
  • 1 sprig fresh basil leaves, whole
  • Salt, to taste

For the meatballs:

  • ⅓ cup panko breadcrumbs
  • ⅓ cup milk
  • 1 large egg
  • 1 pound ground turkey
  • ⅓ cup Parmesan, shredded
  • 2 tablespoons finely chopped green onion
  • 1 tablespoon minced fresh parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground black pepper

 

  • Chopped parsley to garnish
  • Mashed potatoes or pasta for serving

Slow Cooker Directions

  1. Begin by preparing the sauce. Combine all the sauce ingredients in the slow cooker, cover, and cook on LOW for 6 hours, or HIGH for 3.
  2. Prepare the meatballs. In a mixing bowl, combine the bread crumbs and milk. Let it sit for about 10 minutes, until the milk soaks in.
  3. Mix in the remaining meatball ingredients. Do not overwork the mixture; it will be quite sticky. Form 1-inch meatballs.
  4. When the sauce is ready, remove the onion and basil sprig. Taste, and add salt if necessary.
  5. Carefully place the meatballs in the sauce. Cover, and set the cooker to HIGH. Cook for one hour, or until the meatballs are cooked through.
  6. Serve over mashed potatoes or pasta, garnished with parsley.

Dutch Oven Directions

  1. Begin by preparing the sauce. Combine all the sauce ingredients in the pot, and bring them to a low boil. Reduce the heat to low, cover, and simmer the sauce for an hour, stirring often.
  2. Prepare the meatballs. In a mixing bowl, combine the bread crumbs and milk. Let it sit for about 10 minutes, until the milk soaks in.
  3. Mix in the remaining meatball ingredients. Do not overwork the mixture; it will be quite sticky. Form 1-inch meatballs.
  4. When the sauce is ready, remove the onion and basil sprig. Taste, and add salt if necessary.
  5. Carefully place the meatballs in the sauce. Cover, and place the pot over low heat for 45 minutes, or until the meatballs are cooked through and tender.
  6. Serve over mashed potatoes or pasta, garnished with parsley.

Nutritional information

Calories 494.3, Fat 26.5 g, Carbs 24.8 g, Protein 41.3 g, Sodium 639 mg

 

 

Beef and Peppers Cheese Melts

Serves 6 | Prep. time 15 minutes

Cooking time Slow Cooker 6 hours – Dutch Oven 3 hours

Ingredients

  • 3 pounds beef chuck roast, thinly sliced
  • ½ cup Italian salad dressing
  • 1 cup water
  • 1 red onion, halved and thinly sliced
  • 1 green pepper, cored and thinly sliced
  • 1 roasted red peppers, thinly sliced
  • Salt and pepper to taste (optional)
  • 6 sub buns or French baguette pieces
  • 6 tablespoons salted butter, softened
  • 6 slices provolone cheese

Slow Cooker Directions

  1. Place the roast in the slow cooker and pour the salad dressing over it. Add the water, onion, and green pepper. Cover, and cook on HIGH for 5 hours.
  2. Add the roasted red peppers. Taste, and add salt and pepper if desired.
  3. Cook for 1 hour.
  4. When the meat is almost ready, preheat the broiler to LOW.
  5. Slice open the buns and spread a tablespoon of butter on each. Slide them under the broiler until they are lightly toasted.
  6. Place some of the meat mixture into each bun. Top with cheese, and broil until the cheese is melted and golden.

Dutch Oven Directions

  1. Preheat the oven to 350°F.
  2. Place the Dutch oven over medium-high heat, and coat it with cooking spray.
  3. Pour the salad dressing over the meat. Add the water, onion, and green pepper. Cover, and bake for 2 ½ hours.
  4. Add the roasted red peppers. Taste, and add salt and pepper if desired.
  5. Cook for 30 more minutes and remove the pot from the stovetop.
  6. Preheat the broiler to LOW.
  7. Slice open the buns and spread a tablespoon of butter on each. Slide them under the broiler until they are lightly toasted.
  8. Place some of the meat mixture into each bun. Top with cheese, and broil until the cheese is melted and golden.

Nutritional information

Calories 742, Fat 41.8 g, Carbs 42.5 g, Protein 47.7 g, Sodium 1007 mg

 

 

Sweet and Sour Pineapple Chops

Serves 6 | Prep. time 20 minutes

Cooking time Slow Cooker 6 hours – Dutch Oven 1 ½ hours

Ingredients

  • 3 tablespoons olive oil
  • 6 boneless pork chops, trimmed, about 6 ounces each
  • 1 onion, sliced
  • 2 bell peppers, trimmed and diced
  • 1 stalk celery, sliced
  • ½ cup crushed pineapple
  • 1 cup tomato sauce
  • ¼ cup brown sugar
  • 1 tablespoon rice vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon red pepper flakes
  • 2 tablespoons cornstarch (optional)
  • 3 cups hot rice, for serving

Slow Cooker Directions

  1. In a medium skillet, heat the oil and brown the chops for 4–5 minutes on each side. Transfer them to the slow cooker.
  2. Cover the chops with the onion, green pepper, red pepper, celery, and pineapple.
  3. In a mixing bowl, combine the tomato sauce, brown sugar, rice vinegar, Worcestershire sauce, salt, and red pepper flakes. Mix well, and pour over the pork and vegetables.
  4. Cover, and cook on LOW for 6 hours.
  5. Remove the chops to a platter, and cover. Dissolve the cornstarch in a bit of water and stir it into the sauce until thickened.
  6. Serve the pork and veggies with half a cup of rice, and a spoonful of sauce.

Dutch Oven Directions

  1. Preheat the oven to 325°F.
  2. In the Dutch oven, heat the oil and brown the chops for 4–5 minutes on each side.
  3. Cover the chops with the onion, green pepper, red pepper, celery, and pineapple.
  4. In a mixing bowl, combine the tomato sauce, brown sugar, rice vinegar, Worcestershire sauce, salt, and red pepper flakes. Mix well, and pour over the pork and vegetables.
  5. Cover, and bake for 1 ½ hours, until the pork is tender.
  6. Remove the chops to a platter, and cover. Dissolve the cornstarch in a bit of water and stir it into the sauce until thickened.
  7. Serve the pork and veggies with half a cup of rice, and a spoonful of sauce.

Nutritional information

Calories 431, Fat 14.7 g, Carbs 36.1 g, Protein 35.1 g, Sodium 1534 mg

 

 

Osso Buco (Italian Veal Stew)

Serves 6 | Prep. time 20 min.

Cooking time Slow Cooker 8 hours – Dutch Oven 2-3 hours

Ingredients

  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 6 (1 inch) thick slices veal shank, bone in
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 large onion, roughly chopped
  • 2 large carrots, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, thinly sliced
  • 1 cup chicken stock
  • 1 (14-ounce) can diced tomatoes
  • 2 teaspoons chopped fresh oregano
  • 1 bay leaf

Slow Cooker Directions

  1. In a medium mixing bowl, combine the flour, salt, and pepper. Add the veal shanks and toss to coat.
  2. In a skillet, melt the butter with the olive oil over medium-high heat. Cook the shanks until they are nicely browned all over.
  3. In the slow cooker, combine the onion, carrots, celery, and garlic. Arrange the meat pieces on top.
  4. Pour in the chicken stock and tomatoes, and add the oregano and bay leaf.
  5. Cover, and cook on LOW for 8 hours, until very tender.
  6. Remove the bay leaf before serving.

Dutch Oven Directions

  1. Preheat the oven to 350°F.
  2. In a medium mixing bowl, combine the flour, salt, and pepper. Add the veal shanks and toss to coat.
  3. In the Dutch oven, melt the butter with the olive oil over medium-high heat. Cook the shanks until they are nicely browned all over.
  4. Add the onion, carrots, celery, and garlic, and stir gently to combine.
  5. Pour in the chicken stock and tomatoes, and add the oregano and bay leaf.
  6. Cover, and bake for 2–3 hours, until very tender.
  7. Remove the bay leaf before serving.

Nutritional information

Calories 665, Fat 24.2 g, Carbs 41.0 g, Protein 67.6 g, Sodium 1297 mg

 

 

Lamb Vindaloo

Serves 6 | Prep. time 15 min. + 2 hours overnight marinating time

Cooking time Slow Cooker 6-8 hours – Dutch Oven 2 hours

Ingredients

  • 2 pounds lamb (chops or stew meat)
  • 2 tablespoons butter or ghee
  • ½ cup beef broth
  • 2 large potatoes, peeled and chopped

For the paste (marinade)

  • 4 dried chili peppers
  • 1 small onion, diced
  • 3 cloves garlic, crushed
  • 1 1-inch piece fresh ginger, peeled and grated
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground turmeric
  • 2 teaspoons ground coriander
  • 1 tablespoon cumin
  • 1 laurel leaf
  • 1 teaspoon salt
  • 2 tablespoons white vinegar

Slow Cooker Directions

  1. Soak the chilies in warm water for half an hour.
  2. Drain, and place the chilies in a food processor with the other paste ingredients. Process until smooth.
  3. Pour the marinade over the lamb, and refrigerate for at least 2 hours (or overnight).
  4. In a skillet over medium-high heat, melt the butter or ghee and brown the meat in batches. Place it in the slow cooker.
  5. Add the broth and potatoes, cover, and cook on LOW for 6–8 hours.

Dutch Oven Directions

  1. Preheat the oven to 350°F.
  2. Soak the chilies in warm water for half an hour.
  3. Drain, and place the chilies in a food processor with the other paste ingredients. Process until smooth.
  4. Pour the marinade over the lamb, and refrigerate for at least 2 hours (or overnight).
  5. In the Dutch oven over medium-high heat, melt the butter or ghee and brown the meat in batches. When you are finished, place all the meat in the pot.
  6. Add the broth and potatoes, cover, and bake for 2 hours.

Nutritional information

Calories 348, Fat 11.5 g, Carbs 24.6 g, Protein 34.4 g, Sodium 582 mg

 

 

“Overnight” Breakfast Casserole

Serves 6 | Prep. time 15 minutes – Dutch Oven overnight refrigeration needed 

Cooking time Slow Cooker 6-8 hours – Dutch Oven 45 minutes

Ingredients

  • 1 (30-ounce) package frozen hash brown potatoes
  • 3 cups cooked ham, diced
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 onion, diced
  • 1 green pepper, diced
  • 1 red pepper diced
  • 12 eggs
  • ½ cup milk
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • Fresh chives for serving

Slow Cooker Directions

  1. Coat the slow cooker with cooking spray.
  2. Layer in half of all the Ingredients hash browns, ham, cheddar, mozzarella, onion, and green, and red peppers.
  3. Layer the remaining ham, cheese, and vegetables on top.
  4. Whisk the eggs, and mix in the milk, salt, and pepper.
  5. Pour the egg mixture over the layered ingredients. Cover, and cook on LOW for 6–8 hours.
  6. Serve warm with a sprinkle of thinly sliced chives.

Dutch Oven Directions

  1. The night before serving, coat the Dutch oven with cooking spray.
  2. Layer in half of all the Ingredients hash browns, ham, cheddar, mozzarella, onion, and green and red peppers.
  3. Layer the remaining ham, cheese, and vegetables on top.
  4. Whisk the eggs, and mix in the milk, salt, and pepper.
  5. Pour the egg mixture over the layered ingredients. Cover, and refrigerate overnight.
  6. In the morning, heat the oven to 350°F, and bake for 45 minutes, until it is heated through and the eggs are set.
  7. Serve warm with a sprinkle of thinly sliced chives.

Nutritional information

Calories 641, Fat 34.6 g, Carbs 32.6 g, Protein 49.5 g, Sodium 965 mg

 

***These recipes and more can be found in Louise Davidson’s Slow Cooking Two Ways: Favorite Slow-Cooked Recipes Made Two Ways: Dutch Oven and Slow Cooker. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Vintage Slow Cooker Recipes That Are Still Amazing Today!

Vintage Slow Cooker Recipes That Are Still Amazing Today!

Go down memory lane with these classic vintage crock pot recipes from our childhood! In this blog post, let’s try these selected vintage slow cooker recipes that have been forgotten over time but are still delicious and perfect for a comforting meal or even for Easter day.

Lamb Shanks

I found this recipe card in my mother’s recipe box, it was written on an old piece of paper in 1964 with plenty of notes. It’s simply delicious and easy to make.

Serves 4 | Prep. time 30 minutes | Cooking time 6–8 hours

Ingredients

  • 6–8 lamb shanks
  • 2 tablespoons olive oil
  • 1 white onion, diced
  • 2 carrots, diced small
  • 4 cloves garlic, chopped
  • Salt and pepper to taste
  • 2 cups beef stock
  • 2 cups tomato sauce
  • 2 tablespoons tomato paste
  • 2 beef bouillon cubes, crushed
  • 1 teaspoon thyme leaves, finely chopped
  • 1 teaspoon rosemary, finely chopped
  • 3 tablespoons parsley, finely chopped
  • 1 bay leaf
  • ¼ cup flour
  • 1 cup red wine
  • Mashed potatoes for serving

Directions

  1. Trim any excess fat off the shanks and pat them dry.
  2. Heat the oil in a skillet over medium-high heat and sear the meat. Transfer the pieces to the slow cooker as they are ready.
  3. While the meat is browning, combine the remaining ingredients EXCEPT for the flour and wine in the slow cooker.
  4. When the meat has all been browned, sprinkle the flour into the fat and stir, cooking a minute or two. Gradually add the wine and deglaze the pan. Mix until smooth and add to the slow cooker. Mix gently.
  5. Cover and cook on HIGH for 6 hours or on LOW for about 8 hours or until the meat is tender. Discard the bay leaf.
  6. Transfer the sauce to a saucepan and let it simmer, and reduce for 15 minutes.
  7. Once done, serve the lamb shanks with a side of mashed potatoes.

Nutrition per serving

Calories 956, fat 59 g, carbs 16 g, protein 78 g, sodium 1168 mg

 

 

Apricot Chicken

A 1970s classic, this Apricot Chicken recipe appeared in a magazine called The Arizona Sun. And with the rising popularity of the slow cooker during that time, it’s not surprising to find a recipe for this one with the use of a slow cooker.

Serves 4 | Prep. time 15 minutes | Cooking time 6 hours

Ingredients

  • 1 tablespoon canola oil
  • 4 skinless chicken breasts or 8 thighs, sliced and boneless
  • Salt and pepper to taste
  • ¾ cup orange marmalade
  • 1 cup orange juice
  • 1 (15-ounce) can apricot halves, drained
  • ¼ cup brown sugar
  • 1 packet French onion soup mix
  • 2 tablespoons cornstarch

Sides

  • Steamed rice
  • Steamed broccoli
  • Fresh thyme sprigs

Directions

  1. Place the chicken in a hot skillet with the oil and season with salt and pepper. Cook for 3 minutes on each side, until golden brown.
  2. Meanwhile, add the remaining ingredients EXCEPT for the cornstarch to the slow cooker and mix to combine.
  3. Once all the chicken is done, shift it to the slow cooker. Spoon some sauce over it.
  4. Cover and cook for 6 hours on LOW.
  5. Transfer the chicken to a plate and cover.
  6. Mix the cornstarch with a bit of water and add it to the sauce. Stir to thicken.
  7. Serve the chicken with a generous portion of sauce and sides of your choice.

Nutrition per serving

Calories 889, fat 23 g, carbs 75 g, protein 89 g, sodium 335 mg

 

 

Balsamic Brussels Sprouts

According to historians, brussels sprouts originated in Rome, but they became popular as a vegetable crop during the 16th century in Belgium. This recipe is so simple, yet they taste like a lot of effort was required.

Serves 4 | Prep. time 30 minutes | Cooking time 2–4 hours 

Ingredients

  • 2 pounds Brussels sprouts, cleaned and halved
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Parmesan cheese, for serving

For the balsamic vinegar reduction

  • ½ cup balsamic vinegar
  • 2 tablespoons brown sugar

Directions

  1. Place the Brussels sprouts and olive oil in the slow cooker and mix to coat. Season to taste with salt and pepper.
  2. Cover and cook on LOW for 3–4 hours or on HIGH for 2 hours.
  3. Meanwhile, prepare the balsamic reduction. Combine the vinegar and sugar in a saucepan and bring them to a simmer. Cook on low heat until it reduces by half.
  4. Once the Brussels sprouts are done, place them on a serving plate. Sprinkle with Parmesan and drizzle with vinegar reduction.

Nutrition per serving

Calories 317, fat 19 g, carbs 24 g, protein 18 g, sodium 382 mg

 

 

Pepper Steak

This is my Great Aunt Eunice’s personal spin inspired by the Chinese-American dish of the same name.

Serves 4-6 | Prep. time 20 minutes | Cooking time 4 hours 15 minutes

Ingredients

  • 2 pounds sirloin steaks, sliced into strips
  • 1 tablespoon steak spice
  • ¼ cup all-purpose flour
  • 2 tablespoons butter
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 large white onion, diced
  • 2 cups beef broth
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon white sugar
  • Salt and pepper to taste
  • 2 tablespoons cornstarch + 2 tablespoons water
  • Cooked rice, for serving

Directions

  1. Season the steak with steak spice and sprinkle it with flour.
  2. Heat a large skillet over medium-high heat and melt the butter. Cook the steaks until browned on both sides.
  3. Meanwhile, combine the remaining ingredients in the slow cooker EXCEPT for the cornstarch and water.
  4. Place the steaks in the slow cooker and mix to coat.
  5. Cover and cook for 4 hours on HIGH.
  6. Remove the steak to a plate and cover it to keep it warm. Taste and adjust seasoning with salt and pepper if needed.
  7. Combine the cornstarch and water and mix it into the sauce in the slow cooker. Cook until thickened, about 10 minutes.
  8. Add the beef mixture back into the cooker and stir to coat. Continue cooking for 5 minutes or until warm.
  9. Serve warm with cooked rice.

Nutrition per serving

Calories 636, fat 35 g, carbs 27 g, protein 49 g, sodium 572 mg

 

 

Ham and Bean Soup

In the 1930s, everyone relied on beans and cured meats. This hearty soup is one way they were commonly combined.

Serves 4 | Prep. time 15 minutes | Cooking time 8 hours 

Ingredients

  • 2 carrots, scrubbed and cut into chunks
  • 2 celery stalks, roughly chopped
  • 1 ham bone
  • 12 ounces leftover ham, cubed
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • ¼ cup tomato paste
  • 3 thyme sprigs
  • 2 bay leaves
  • 6 cups water
  • Salt and pepper, to taste
  • Dinner rolls, for serving

Directions

  1. In the slow cooker, combine all the ingredients and mix well.
  2. Cover and cook on LOW for 6 hours.
  3. Remove the ham bone and separate any remaining meat. Add the meat to the soup and discard the bone.
  4. Remove the thyme stems and bay leaves. Taste and adjust the seasonings as desired.
  5. Serve hot with fresh dinner rolls.

Nutrition per serving

Calories 302, fat 7 g, carbs 22 g, protein 31 g, sodium 1219 mg

 

 

Berry Cobbler

Another cobbler recipe is a personal favorite of mine. It is one of the desserts my mother loved to make when she first got a slow cooker. Until today, this recipe has never failed me.

Serves 6 | Prep. time 30 minutes | Cooking time 2 hours

Ingredients

  • 1¼ cups all-purpose flour, divided
  • 1½ cups sugar, divided
  • 1 teaspoon baking powder
  • 1 large egg
  • 2 tablespoons butter, melted
  • ¼ cup milk
  • 2 cups fresh blackberries
  • 2 cups fresh blueberries
  • Vanilla ice cream, for serving

Directions

  1. Butter the inside of the slow cooker.
  2. In a small bowl, combine 1 cup of flour, 2 tablespoons of sugar, and the baking powder. Mix well.
  3. In a separate bowl, combine the egg, butter, and milk. Add the wet ingredients to the dry and mix just to combine.
  4. Spread the batter evenly in the slow cooker.
  5. Toss the berries with the remaining flour and sugar, and pour over the batter.
  6. Cover, and cook on HIGH for 2 hours or until set.
  7. Serve with a scoop of vanilla ice cream.

Nutrition per serving

Calories 555, fat 9 g, carbs 113 g, protein 6 g, sodium 29 mg

 

**These recipes and more can be found in Louise Davidson’s Slow Cooker Forgotten Recipes: Old-Fashioned Crock Pot Classics That Are Still Amazing Today! To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious and Easy One-Pot Slow Cooker Meals

Delicious and Easy One-Pot Slow Cooker Meals

Cooking a meal in a slow cooker is convenient and makes the food extra delicious. Check out these tasty one-pot crock pot everyday recipes!

Italian Meatball Soup

Serves 8

Ingredients

  • 2 (14½-ounce) cans Italian-style tomatoes, diced, undrained
  • 2 (12-ounce) bags of Italian-style turkey meatballs, thawed and cooked
  • 1 (15-ounce) can of black beans, rinsed, drained
  • 1 (14-ounce) can of seasoned chicken broth with roasted garlic
  • 1 (10-ounce) bag of frozen soup vegetables
  • Salt and pepper to taste
  • Some fresh oregano (optional)

Directions

  1. Mix everything except the oregano in a bowl.
  2. Transfer the mixture to your slow cooker and cook on LOW for 6 to 7 hours. You can also cook on HIGH for 3 to 3½ hours if you are in a hurry!
  3. Transfer to a bowl and sprinkle with oregano, if desired.
  4. Serve and enjoy.

 

Slow Cooked Lasagna

Serves 2

Ingredients

  • Cooking spray
  • ½ cup diced onions
  • 1 carrot, diced
  • 2 cup tomato sauce or marinara pasta sauce
  • 1 teaspoon dry oregano
  • 1 cup ricotta
  • ¼ cup freshly grated Parmesan cheese
  • 8 ounces of Mozzarella cheese, sliced
  • 8 ounces lean ground beef
  • 2 garlic cloves, minced
  • 1 celery stalk, diced
  • 1 teaspoon ground basil
  • Salt and pepper to taste
  • 1 egg
  • 6 ready-to-use lasagna noodles

Directions

  1. Coat the bottom of a large and deep skillet with cooking spray.
  2. Add the onions and garlic and fry for 1-2 minutes over medium heat.
  3. Add the brown ground beef, carrots, and celery and fry until the beef is browned about 3-4 minutes. Remove from heat.
  4. Add the tomato sauce or pasta sauce, basil, or oregano, and season to taste with salt and pepper. Stir a few times to combine all the ingredients.
  5. Lightly beat the egg, Ricotta, and Parmesan cheese in a small bowl.
  6. Lightly coat a 2-quart slow cooker.
  7. Spread a quarter of the beef and tomato sauce at the bottom of the 2-quart slow cooker.
  8. Top with two lasagna noodles, breaking them up if necessary to cover the sauce. Add half of the remaining beef and tomato sauce on top of the noodles. Top this layer with 2 more lasagna noodles. And then top with the ricotta mixture. Add the last two lasagna noodles and cover with the remaining beef and tomato sauce. Top with the Mozzarella slices
  9. Cover, and cook for 6-7 hours on LOW until the lasagna is bubbling and the noodles are soft.

 

 

Crock Pot Chicken Tikka Masala

Serves 6

Ingredients

  • 3 pounds chicken, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 1 teaspoon cumin powder
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1 cup tomatoes, diced
  • 1 onion, chopped
  • 1 teaspoon ground ginger
  • 2 teaspoons smoked paprika
  • ¼ cup garam masala
  • 1 cup coconut milk
  • Fresh coriander for topping

Directions

  1. Add the oil, chicken, and all the dry spices to the crock pot.
  2. Add the diced tomatoes, onion, ginger, garlic, tomato paste, salt, and coconut milk. Mix together thoroughly. Cook on low for 6 hours or high for 3 hours.
  3. Once the chicken is done, add in the heavy cream and mix.
  4. Garnish with some fresh coriander and cream.

 

 

Cajun Potatoes

Serves 4

Ingredients

  • 3 potatoes, cubed or wedged
  • 1 cup corn
  • 1–2 teaspoons of Cajun seasoning
  • Salt and pepper
  • 4 sausages, sliced
  • ½ cup vegetable broth
  • ½ teaspoon red pepper flakes

Directions

  1. Add all ingredients to the slow cooker.
  2. Cook on low for 7 hours, until potatoes are tender.

 

 

Brownie Cake

Serves 8

Ingredients

  • 1 (15 ¼-ounce) box of chocolate cake mix
  • 1 (3.8-ounce) box of instant chocolate pudding mix
  • 4 eggs
  • 1 cup water
  • 8 ounces of sour cream
  • 1 cup chocolate chips
  • ¾ cup oil

Optional Toppings

  • Vanilla ice cream
  • Chocolate syrup

Directions

  1. Whisk everything together until fully combined.
  2. Transfer the mixture to your crockpot and cook on LOW for 3 hours.
  3. Transfer the cake to a plate and cut it into serving-sized slices.
  4. Top with the optional toppings, if desired, and serve.

 

 

***These recipes and more can be found in Louise Davidson’s Slow Cooker Cookbook: Easy One-Pot Meal Crock Pot Recipes. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious and Easy 5-Ingredient Everyday Slow Cooker Recipes

Delicious and Easy 5-Ingredient Everyday Slow Cooker Recipes

Chocolate Oatmeal

If you’re not a fan of maple syrup, then here’s a chocolate oatmeal recipe.

Serves 2 – Prep. Time: 10 minutes – Cooking Time: 8 hours

Ingredients

Oatmeal

  • 2 cups steel-cut oats
  • 7 cups water
  • 13½-ounce can lite coconut milk
  • ¼ cup unsweetened cocoa powder
  • Non-stick cooking spray

Garnish

  • Some brown sugar
  • Sweetened shredded coconut (optional)
  • Chopped pecans (optional)

Preparation

  1. Coat the crockpot with cooking spray and place all the oatmeal ingredients inside.
  2. Stir everything together and then cook for 6 to 8 hours on LOW.
  3. Stir everything together again and transfer to a bowl.
  4. Garnish with the brown sugar, shredded coconut, and/or chopped pecans, and serve.

 

Pork and Peas Soup

Pork and peas make a marvelous savory soup that adds home-cooked country charm to any meal.

Serves 8 – Prep. Time: 10 minutes – Cooking Time: 4 hours

Ingredients

  • 2½ quarts water
  • 1 ham hock, or pieces of cut-up ham
  • 2½ cups dried split peas
  • 1 medium onion, chopped
  • 3 medium carrots, diced
  • Salt and pepper, to taste

Preparation

  1. Bring the water to a boil while you are mixing the rest of the ingredients in the crockpot.
  2. When the water is boiling, pour it into the crockpot and mix it with everything else.
  3. Cook everything on HIGH for 4 hours.
  4. Cut up the ham if you used a hock and to the soup. Stir to combine and serve warm.

 

BBQ Drumsticks

This different take on chicken barbecue is something you’ll love to come home to.

Serves 8 – Prep. Time: 15 min. – Cooking Time: 4 hours 15 min.

Ingredients

  • 3 pounds chicken drumsticks

Sauce

  • 1½ cups barbecue sauce
  • ¼ cup honey
  • 2 teaspoons yellow mustard
  • 1½ teaspoons Worcestershire sauce

Preparation

  1. Broil the drumsticks 5 inches from the heat for 7½ to 10 minutes.
  2. Flip over and continue broiling for another 7½ to 10 minutes.
  3. Place the drumsticks in a slow cooker.
  4. Mix the sauce ingredients together in a separate bowl.
  5. Pour the sauce over the drumsticks and cook everything on LOW for 3 to 4 hours or on HIGH for 1½ to 2 hours.

 

Saucy Ribs

These ribs doused in sauce will make you want to get your hands dirty.

Serves 4 – Prep. Time: 10 minutes – Cooking Time: 5 hours

Ingredients

  • 1½ cups ketchup
  • ½ cup packed brown sugar
  • ½ cup white vinegar
  • 2 teaspoons seasoned salt
  • ½ teaspoon liquid smoke (optional)
  • 2 pounds boneless country-style pork ribs

Preparation

  1. Mix all of the ingredients except for the meat together in the slow cooker.
  2. Place the ribs in the sauce and cook everything on LOW for 5 to 6 hours.
  3. Transfer the ribs to a plate and remove the fat from the sauce before drizzling over the ribs.
  4. You can thicken the sauce by bringing it to a boil and reducing it to your desired consistency.
  5. Place the ribs and sauce on a shallow plate and serve.

 

Gooey Fudge Cake

Make this gooey fudge and you will want it to get stuck in your teeth.

Serves 4 – Prep. Time: 5 minutes – Cooking Time: 1 hour 30 minutes

Ingredients

Fudge Ingredients

  • 1 box (15¼ ounces) Betty Crocker Chocolate Fudge Cake mix
  • 1 box (4 ounces) Jell-O Chocolate Instant Pudding Mix
  • 4 eggs
  • ⅔ cup sour cream
  • ¾ cup vegetable oil
  • Non-stick cooking spray

Optional Toppings

  • 1 jar hot fudge sauce
  • 1 scoop vanilla ice cream

Preparation

  1. Grease a crockpot and mix the fudge ingredients together with an electric or hand mixer until everything is fully blended.
  2. Pour the mixture into the crockpot and cook everything on HIGH for 1½ hours.
  3. Scoop some fudge into a bowl and top with optional toppings, if desired.
  4. Serve and enjoy.

 

 

***These recipes and more can be found in Louise Davidson’s 5 Ingredient Slow Cooker Cookbook: From Crock Pot to Table Everyday Slow Cooker Recipes. To get your copy, click on the cover or click here.

5 Ingredient Slow Cooker

To download a copy of the featured recipes, click here.

Delicious Slow Cooker Soup Recipes

Delicious Slow Cooker Soup Recipes

Check out these delicious, comforting, and easy-to-make slow cooker recipes for soup meals just like Grandma’s!

Cozy Chicken and Corn Chowder

Serves:  8 | Preparation time: 15 minutes | Cooking time: 7-8 hours on LOW or 3-4 hours on HIGH

Ingredients

  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 large red potatoes, diced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 cups corn kernels
  • 2 cups chicken broth
  • 2 cups milk
  • 3 cloves garlic, minced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • Pinch of cayenne pepper
  • 1 bay leaf
  • Salt and pepper
  • ½ cup half and half
  • 2 tablespoons cornstarch
  • 2 tablespoons unsalted butter
  • 5 slices bacon, cooked and diced
  • 2 tablespoons chopped fresh chives

Directions

  1. Arrange the chicken, potatoes, onion, carrots, celery, corn, chicken broth, milk, garlic, and bay leaf in the slow cooker. Season with thyme, oregano, and cayenne pepper.
  2. Cover and cook for 7-8 hours on LOW or for 3-4 hours on HIGH.
  3. Whisk the cornstarch and half and half together in a bowl.
  4. Thirty minutes before cooking is complete, stir in the half and half mixture. Add butter.
  5. Cook 10 to 15 minutes more or until the soup is thick and creamy.
  6. Serve garnished with bacon and chives.

 

Bacon and Potato Soup

Serves:  8 | Preparation time: 15 minutes | Cooking time: 8-9 hours on LOW

Ingredients

  • ½ cup bacon, pre-cooked crisp, crumbled (about 8 strips)
  • 2 teaspoons bacon drippings
  • 1 large onion, chopped
  • 3 pounds potatoes, peeled, cut into ¼-inch slices
  • Non-stick cooking spray
  • ½ cup water
  • 2 4 ½-ounce cans chicken broth, fat-free, lower-sodium
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 cups low-fat milk
  • ¾ cup cheddar cheese, shredded
  • ½ cup light sour cream
  • 4 teaspoons fresh chives, chopped

Directions

  1. Heat the bacon drippings in a skillet over medium heat, and stir-fry the onions until tender.
  2. Coat a slow cooker with non-stick spray.
  3. Place the potato slices in slow cooker. Scrape in the sautéed onion and drippings as well.
  4. Stir in the water, broth, salt, and pepper.
  5. Cover and cook for 8 hours on LOW or until the potatoes are tender.
  6. Mash potatoes. Stir in milk and cheese.
  7. Set slow cooker to HIGH and cook about 20 minutes longer or until heated through.
  8. Serve with sour cream, sprinkled with bacon and chives. Sprinkle more cheese, if desired.

 

Shrimp Bisque

Serves: 6 | Preparation time: 10 minutes | Cooking time: 3 hours on HIGH

Ingredients

  • 3 tablespoons butter
  • 2 medium leeks, chopped
  • 3 cloves garlic, minced
  • ⅓ cup tomato paste
  • 1 14-ounce can petite diced tomatoes
  • ¼ cup dry sherry
  • 1½ cups corn kernels
  • 2 teaspoons Old Bay seasoning (or use Creole seasoning)
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 4 cups seafood stock
  • ¼ cup all-purpose flour
  • 1 pound shrimp, peeled and deveined, chopped
  • 1 cup heavy cream

Directions

  1. Melt butter in a skillet over medium heat. Sauté the onions and leeks until tender. Add seafood stock and sherry to deglaze, bringing to a boil. Transfer mixture to a slow cooker, including any brown bits.
  2. Place the garlic, tomato paste, tomatoes, sherry, corn, Old Bay or Creole seasoning, salt and pepper in the slow cooker.
  3. Whisk a small amount of the seafood stock into the flour until smooth. Add to the slow cooker together with the rest of the fish stock, and mix well.
  4. Cook in your slow cooker for 4 hours on LOW or for 2 hours on HIGH.
  5. If desired, thirty minutes before cooking is complete, puree with an immersion blender for a smoother texture. (A regular blender may also be used. Puree in small batches to prevent spillage. Be careful, liquid is hot! Remove lid insert to allow steam to escape.)
  6. Stir in the shrimp and cream.
  7. Continue heating 30 minutes more or until shrimp is pink in color.

 

Tomato Soup with Basil

Serves: 6 | Preparation time: 15 minutes | Cooking time: 6-7 hours on LOW or 5 hours on HIGH

Ingredients

  • 3 large carrots, peeled and chopped
  • 2 celery stalks, diced
  • 2 medium onions, chopped
  • 4 whole cloves garlic, peeled
  • 4 28-ounce cans whole peeled tomatoes
  • 1 quart chicken broth, low sodium
  • ½ cup fresh basil leaves, roughly chopped
  • Salt and pepper to taste
  • Cream and Parmesan cheese (optional)

Directions

  1. Combine the carrots, celery, onions, garlic, tomatoes, chicken broth, and basil in the slow cooker.
  2. Cover and cook for 6-7 hours on LOW or for 5 hours on HIGH. The tomatoes should be soft and easy to puree.
  3. Use an immersion blender to puree.
  4. If using cream, blend it in now. Season to taste with salt and pepper.
  5. Serve garnished with grated Parmesan and more basil leaves, if desired.

 

Traditional Vegetable Beef Soup

Serves: 8 | Preparation time: 15 minutes | Cooking time: 8-10 hours on LOW, 4-5 hours on HIGH

Ingredients

  • 1 pound beef stew meat, cut into 1-inch cubes
  • 1 24-ounce package frozen mixed vegetables, thawed
  • 4 cup red potatoes, diced
  • 1 large onion, diced
  • 1 15-ounce can diced tomatoes, undrained
  • 1 15-ounce can Great Northern beans, drained
  • 1 32-ounce carton beef broth
  • Salt and pepper
  • 1 teaspoon garlic, minced
  • 2 bay leaves
  • 1 tablespoon vegetable oil

Directions

  1. Pat the beef cubes dry with paper towels. Season with salt and pepper.
  2. Put olive oil in a skillet and sear the coated beef over medium heat. Brown evenly and transfer to a slow cooker.
  3. Add the frozen vegetables, potatoes, onion, tomato, beans, broth, salt, pepper, garlic, and bay leaves. Stir and cover.
  4. Cook for 8-10 hours on LOW or for 4-5 hours on HIGH. The stew is ready when the beef and potatoes are tender.
  5. Remove the bay leaves and serve.

 

 

***These recipes and more can be found in Louise Davidson’s Slow Cooker Soup Cookbook: Easy Crock Pot Soup Meal Recipes. To get a copy of the cookbook, click on the cover below or here.

To download a copy of the featured recipes, click here.