Crock pot recipes are awesome. Fill up your slow cooker, leave it going, come back later and dinner' 0
Crock pot recipes are awesome. Fill up your slow cooker, leave it going, come back later and dinner’s ready! It’s an incredibly easy way to cook. Crock pots aren’t only for savory dinners, either—you can use them to make breakfast, dessert, snacks and hot drinks, too. I’ve collected 11 of the best simple crock pot recipes that create tasty, filling dishes with little effort and little waste.
Moroccan chickenWarm and gently spicy, this dish goes well with couscous or rice. For an extra Moroccan-style treat, serve up hot, minted green tea as well.
Ingredients:
2.5 lb chicken thighs, skinless on the bone
1 tsp cumin, ground
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp coriander, ground
1/2 tsp pumpkin pie spice mixture
1.5 cups chicken broth
15 oz can of tomatoes, drained and diced
15 oz can of white kidney beans, rinsed and drained
1 sweet potato, peeled and chopped
1 onion, chopped
1/2 cup dried apricot, chopped
Preparation:
Put your chicken thighs, cumin, salt, pepper, coriander and pumpkin pie spice into a large resealable plastic bag and leave it in the refrigerator overnight. Then throw all the other ingredients into your slow cooker, take the chicken out of its bag and put that on top of the vegetable mixture. Put the lid on the pot and cook for at least 5 hours on a low heat setting until the chicken’s completely cooked through. If you’re using the liquid as well as the chicken from this dish, skim the fat off first.
Serves: Up to 6
Tender and sweet, root vegetables that have stewed slowly in a crock pot are delicious. Perfect for a filling meal that doesn’t make you work for your dinner!
Ingredients:
1/4 cup olive oil
2 medium onions, diced
pinch of salt
1 tsp ginger, ground
3 inches of cinnamon stick
1/2 tsp coriander, ground
1/4 tsp cumin, ground
1/8 tsp cayenne pepper
A pinch of saffron threads
Black pepper, ground
1 lb potatoes, diced
1 lb carrots, peeled and diced
1 lb parsnips, peeled and diced
3 cups vegetable broth
2 lb butternut squash, peeled, seeded and diced
1 lb sweet potatoes, peeled and diced
15 oz can of chickpeas, rinsed and drained
1/2 cup sultanas
1 bunch spinach, trimmed and washed
1 1/2 tbsp cider vinegar
Preparation:
Put the oil in a frying pan on a medium heat, then fry the onions with the salt for about 4 minutes. Add the dried herbs and spices and give it another minute to cook, then empty the frying pan into your crock pot and add the potatoes, parsnips and carrots long with the vegetable broth. Leave it to cook for at least 1.5 hours on a high heat, then add the squash, sultanas, sweet potatoes and chickpeas before leaving it to cook for another 2 hours. Stir the spinach in gently and let it wilt, then add cider vinegar to taste.
Serves: Up to 8
This is one of my all-time favourites. The beef and beans give it plenty of body, but thanks to the crock pot it’s a juicy dish that’s easy to eat. Goes nicely with rice and a bit of grated cheese.
Ingredients:
1.5 tbsp vegetable oil
3/4 lb stewing beef, cubed
2 tbsp chili powder
1 tsp cumin
2 tbsp flour
1 onion, chopped
2 or 3 cloves garlic, minced
1 green or red bell pepper, chopped
1/4 cup fresh parsley, chopped
16 oz can of black beans, drained and rinsed
16 oz can of red kidney beans, drained and rinsed
28 oz can of tomatoes, diced
1.5 cups beef broth
2 tbsp barbecue sauce
1.5 tbsp brown sugar
3/4 tsp salt
Sour cream for topping
Chopped fresh parsley to garnish (or jalapenos if you like it extra hot!)
Preparation:
Brown the meat for about 2 minutes in hot oil in a skillet, then add your cumin and chili powder. Let those cook for 1 minute before stirring in the flour, then leave it for another minute before emptying the skillet into your crock pot. Add all the other ingredients that aren’t toppings, then cook for up to 8 hours on a low heat, stirring once an hour and adding small amounts of extra liquid if it gets dry.
Serves: Up to 8
This is simple cooking at its best. There are only 5 ingredients and this crock pot recipe involves very little preparation, so you can get on with your day knowing that a hearty dinner’s on its way.
Ingredients:
Drizzle of oil (or a cooking oil spray)
3 lb potatoes
2 lb sausage
8 oz cream cheese, softened
10.5 oz cream of celery soup
1 oz dry ranch dressing mix
Preparation:
Coat the inside of your crock pot with oil. Cut the potatoes into wedges, slice the sausages into discs and put the potato and sausage into the pot. Mix the rest of the ingredients in a bowl, then stir the mixture into the sausage and potato. Cook for 6 to 8 hours on a low heat.
Serves: Up to 6
Sweet poached pears in caramel sauce is a dessert that’s blissfully simple to make in a slow cooker. Serve it with Belgian waffles and ice cream if you want to go above and beyond the call of dessert duty.
Ingredients:
1.5 cups dark brown sugar
1 tbsp ginger, grated
2 tbsp unsalted butter, cut into small pieces
6 Bosc pears, peeled, cored and halved
Preparation:
Mix your sugar, ginger and butter together in the crock pot, then add the pears and toss them in the mixture until they’re coated. Arrange the pear halves flat side down in the pot and cook on a high heat for 1 to 2 hours until the pears are tender, then dish them up and drizzle the caramel liquid over the top.
Serves: Up to 6
So easy you might just forget you’re cooking anything, so set a timer to remind you when it’s ready to eat! The combination of cream cheese with chicken and black beans is smooth and creamy, delivering a huge protein boost and leaving you feeling full for hours.
Ingredients:
4 or 5 boneless chicken breasts, frozen
15 oz can of black beans
15 oz can of corn
15 oz salsa
8 oz cream cheese
Preparation:
Put your frozen chicken breasts straight into your crock pot and add the black beans, corn and salsa. Cook it on a high heat for at least 4 hours or until the chicken is cooked through. Open up the pot, plop the cream cheese on top of the other ingredients, and leave it to sit for half an hour before dishing up.
Serves: Up to 4
This overnight oatmeal crock pot recipe lets you wake up in the morning to a breakfast that’s already hot and waiting to be eaten! Not only that, but it’s easy, healthy and delicious, too.
Ingredients:
Drizzle of oil (or a cooking oil spray)
2 large tart apples, chopped
1.5 cups skim milk
1.5 cups water
1 cup whole grain oats
3 tbps dark brown sugar
2 tbsp butter
1 tbsp cinnamon
2 tbsp flaxseed, milled or ground
1/4 tsp kosher salt
1/4 cup fruit (fresh or dried) for topping
1/4 cup chopped nuts for topping
Preparation:
Oil the inside of a large slow cooker and put in everything except the salt and toppings. Stir it up and cook on a low heat for at least 7 hours. Stir in the salt when you switch off the heat, and serve topped with nuts and fruit.
Serves: Up to 4
Feeling lazy in the kitchen today? This recipe just needs meat, water and some ready-made condiment mixes. Serve with bread and raw vegetables for a sinfully easy dinner.
Ingredients:
4 to 5 lb beef roast
1.25 oz brown gravy mix, dry
1.25 oz Italian salad dressing mix, dry
1.25 oz ranch dressing mix, dry
1/2 cup water
Preparation:
Put your beef roast in the crock pot, mix the dried condiments together and sprinkle them into the pot. Pour the water in around the beef and cook on a low heat for at least 7 hours or until the meat is completely cooked through.
Serves: Up to 8
A slow cooker is perfect for cooking up a tenderloin of pork. The meat comes out so tender it almost falls apart on your fork!
Ingredients:
1 lb pork tenderloin
1 oz onion soup mix, dry
1 cup water
3/4 cup red wine
3 tbsp garlic, minced
3 tbsp soy sauce
Pinch of black pepper, ground
Preparation:
Put the pork in your crock pot with the dry soup mix and pour the water, wine and soy sauce over it. Turn the meat to coat it with the mixture, then spread garlic over the pork, leaving most of it on top. Sprinkle pepper on top and cook on a low heat for 4 hours. Serve with rice and some of the cooking liquid.
Serves: Up to 6
Yes, you can use a slow cooker to make hot beverages and keep them hot! This spicy crock pot apple cider is simple to prepare and keeps you toasty warm on a cold night.
Ingredients:
1 gallon apple cider
2 whole nutmegs
3 or 4 cinnamon sticks
1 orange, cut into wedges
1/2 apple, cut into wedges
20 to 25 whole cloves
3 to 4 pieces crystallized ginger
1/4 cup brown sugar
You’ll also need cheesecloth and string
Preparation:
Fill a large crock pot up to 3/4 full with apple cider and add brown sugar. Push whole cloves into the skin of the fruit wedges, then put them onto your cheesecloth with the remaining ingredients. Tie the cloth around the ingredients with string and drop the bundle into the crock pot. Leave on a high heat setting for at least 2 hours to boil, then switch to low heat for another 2 hours and keep it on low until it’s served, topping up the cider if necessary.
Serves: Up to 15
Ingredients:
1 lb nuts, mixed or any kind, shells off
1/2 cup unsalted butter, melted
1/2 cup powdered sugar
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1.5 tsp ground cinnamon
1/4 tsp ground ginger
1/2 tsp ground cardamom
Preparation:
Switch the crock pot on its highest heat setting and let it preheat for 15 minutes, then put the nuts and butter in and stir well. Add the sugar, stir some more, then cook at a high heat for 15 minutes. Turn the heat down low, take the lid off the pot and cook the nuts for another 2 hours, stirring every once in a while. Then move the nuts into a bowl, combine the spices together and sift them over the nuts while stirring.
Serves: Up to 8
