5 Slow Cooker Recipes for Winter
A slow cooker is one of the kitchen tools that has been around for years, and will continue to be a frequently used appliance in many homes, including mine! I know, a lot of you have jumped on the instant pot bandwagon, and I can't wait to try one out! But, due to the lack of storage in my current kitchen, I only have room for ONE large appliance - and the slow cooker consistently wins my heart over with each warm, flavorful, delicious meal that it magically seems to make!
What I love most about the slow cooker is that it allows me to prepare dinner at any time of day, and keep the whole meal warm for when we need it. Oftentimes, I have time in the morning or after lunch to work on dinner for a few minutes, but once the afternoon and early evening hits, its crazy town around here! I love being able to leave during the afternoon and come home to a beautiful roast beef or chicken stew that taste like it took hours to make. The beauty of the slow cooker is that the flavors have time to meld together...the house smells amazing! This is the one that I have and love; we literally do not take it off the counter during the winter months!
Here are a few of my favorite recipes for winter. I always include a vegetable (or simple salad) and a starch with our meals, which I usually batch cook on weekends. I am planning on sharing that with you next week - but some simple ideas are to make large batches of brown rice, quinoa, sweet potatoes, or even pasta - to use throughout the week. I hope you love these as much as my family does.
Also, if you are interested in meal planning help, please click here for some exciting news!
Spiced Chicken Curry
1 1/2 lb boneless, skinless chicken breasts or thighs
3 cloves garlic, minced
2 Tbs ginger, fresh, peeled and grated
1 red or yellow onion, thinly sliced
6 scallions, chopped
2 Tbs tomato paste
2 Tbs garam masala
2 tsp paprika
2 tsp salt
1 14oz can fire roasted tomatoes
1 can light coconut milk
cilantro, fresh, chopped
Cut the chicken into bite-sized pieces.
Grate ginger and chop scallions.
To a 3-quart or larger slow cooker add all ingredients except cilantro and lime.
Cover the slow cooker and cook for 4 hours on high or 8 hours on low. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. Taste and add more garam masala or salt to taste.
Serve with fresh cilantro and a juiced lime wedge sprinkled over the top of each serving. Serve over rice or cauliflower rice.
Slow Cooker Herbed Apple Pork Tenderloin
1 Tbs garlic, minced
2 Tbsp lemon zest (about 2 lemons)
2 green apples, diced
1 cup chicken both
3 lb pork tenderloin
1 tsp garlic salt
1 Tbs dry mustard
1 Tbs dried thyme
2 Tbs dried rosemary
1 tsp pepper
1 Tbsp maple syrup
Place pork in the bottom of a 3 quart slow cooker.
Mix seasonings well and spread mixture all over pork.
Add chopped apples, lemon zest, chicken broth and maple syrup.
Cover and cook on low for 6-7 hours or until cooked throughout. To serve, spoon broth over pork.
Chana Masala (Savory Indian Chickpeas)
1 medium onion, chopped
1 Tbsp olive oili
2 Tbs garam masala
1 Tbs fresh grated ginger
2 tsp curry powder
1/2 tsp cayenne pepper
1 tsp turmeric
1 (6 oz.) can tomato paste
1 cup plain yogurt or nondairy yogurt
1/2 tsp salt
2 (15 oz.) can chickpeas, drained and rinsed
1/2 cup cilantro, fresh, chopped for garnish
Whisk together all ingredients except cilantro in the bottom of a slow cooker.
Cook covered on low for 4 hours.
20 minutes before cooking is done drain and rinse chickpeas and add to slow cooker.
While chickpeas are warm, chop cilantro and sprinkle on top.
This meal is excellent served over cauliflower rice!
Brown Sugar and Balsamic Beef Roast
4 cloves garlic, chopped
8 oz mushrooms, thinly sliced
1 cup beef broth
1/2 cup balsamic vinegar
1 Tbs Worcestershire sauce
2 Tbs soy sauce
2 Tbs brown sugar
1/2 tsp red pepper flakes
1 (4 lb) boneless chuck roast
Place roast beef into the bottom of a slow cooker and top with remaining ingredients.
Cook for 8 hours on low or 4 on high.
Once roast beef has cooked, remove from slow cooker shred with two forks.
Serve with the onion and broth.
Slow Cooker Chicken Vegetable Stew
1 lb chicken breast
1 Tbs olive oil
1 yellow onion, diced
3 carrots, peeled and diced
4 cloves garlic, minced
1 (28 oz.) can crushed tomatoes
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley
1 (15 oz.) can cannellini beans, drained and rinsed
4 cups spinach or kale
2 Tbs fresh basil, diced for garnish
2 Tbs parmesan cheese, freshly grated
In a 3qt or larger slow cooker, combine chicken breasts, olive oil, onion, carrot, garlic, tomatoes and seasonings (dried basil, oregano, and parsley). Cook on low for 7-8 hours or
In a large pot, heat oil over medium-high heat. Sauté onions, carrots, and garlic until tender.
Add crushed tomatoes, vegetable broth, dried basil, oregano, and parsley. Let sauce come to a simmer and simmer for 5 minutes.
Stir in cannellini beans, spinach, and shredded chicken. Cook until spinach has wilted and chicken has warmed through.
Garnish with fresh basil and parmesan cheese.