Recipes tagged with « Slow Cooker »
Creamy Slow Cooker Pork Chops
Pork chops dry seasoned and seared in hot oil for crust. Onions sliced thick, layered bottom slow cooker. Chicken broth and dry white wine add moisture. Slow cook low 1.5 hours til chops hit 145 degrees. Broth blended till silky, then mushrooms sautéed with garlic in same pan. Heavy cream and cornstarch slurry thickens sauce, rosemary and parmesan folded in. Salt and cracked pepper finish. Nutrient swap: chicken broth swapped for vegetable broth; parmesan replaced by pecorino. Garlic swapped for shallots for deeper aroma. Ends creamy, rich, wines acidity cuts through. Eyes on sear, texture, final sauce thickness. Time nudged for sensory cues. Serve folds well over chops.
Slow Cooker Rustic Beef Stew
Chunky beef cubes, talc-dry, floured, and seasoned. Browned sharply in hot oil for a sear that locks flavor. Carrots, celery, onions, and small Yukon Gold potatoes layered over. A broth built thick with tomato paste, red wine swap with dry sherry, beef stock, Worcestershire, and a splash of apple cider vinegar. Fresh rosemary swapped for savory. Herbs tied with bay leaves. Slow cooked low for 7–9 hours until meat shreds easily, veggies soften but not mush. Thickened with a cornstarch slurry plus frozen pearl onions instead of peas. Butter stirred in last for creaminess. Ruled with chopped fresh tarragon or parsley. Serve hot with toasted sourdough or buttered noodles. Hearty, rustic, no guesswork.
Slow Cooker French Dip
Low and slow roast beef. Rich broth infused with spices. Shred meat when it’s tender enough that it falls apart on touch. Drain jus to dunk sandwiches. Swap soy sauce for tamari or Worcestershire for balsamic vinegar. Cut low for 7-9 hours to prevent dryness. Texture changes from raw to pull-apart soft. Flavors deepen after resting shredded beef back in broth. Dip sandwiches into that savory juice for moisture and zing. Perfect for busy days when you need reliable slow cooking without babysitting.
Slow Cooker Beef Meatballs
Ground beef meatballs slow-cooked in a layered tomato and roasted red pepper sauce. Uses eggs and breadcrumbs for binding; garlic and onion powder for depth. Cooking low and slow lets flavors meld, meatballs firm but tender. A practical approach with substitutions to fit pantry staples and common kitchen challenges.
Slow Cooker Creole Beef Stew
Beef chunks dusted in spicy herbal Creole seasoning and floured for crust, browned in oil 'til sizzle hits that rich deep brown, then piled over cubed sweet potatoes, vibrant veggies, and canned fire-roasted tomatoes in the crock. Beef broth mixed with instant gravy powder over it all to thicken while slow simmering low and long. Carrots soften, celery dims crunch, onions turn gold-opaque, and bell peppers wilt into the mix. Take note of browning color; not burnt but deeply caramelized. Onion scent blooming early means time to add liquids. Serve when potatoes pierce easily, sauce thick enough to coat. Augmented with chili powder instead of creole, rutabaga swaps for potatoes, and Worcestershire adds an umami punch. Cook closer to 6 ½ hours if crock’s hot. Gets better if rested an hour after off. Hearty, rustic. Not fussy.
Slow Cooker Mac and Cheese Remix
Macaroni and cheese made slow and steady in a 6 to 8-quart slow cooker. Use sharp white cheddar and smoked gouda instead of cheddar and American. Evaporated milk swapped with half-and-half for richer texture. Dry mustard replaced with smoked paprika for a subtle smoky heat. Macaroni cooks right in with butter and whole milk. Cook low and slow until the cheese melts into a creamy, slightly thickened sauce. Stir occasionally for even cooking. Add warm milk gradually if sauce gets gluey. Serves 8 with about 675 calories each.
Slow Cooker Spiced Beef
Ground beef browned and slow-simmered with a dry seasoning blend and fresh tomato puree. Infused with cumin and smoked paprika for depth. Salsa swapped for canned fire-roasted tomatoes to boost smokiness. Cook low and slow for tender, crumbly texture. Drain fat if needed, or scoop with slotted spoon to keep mix lean. Ideal for tacos, burritos or layered casseroles. Focus on aroma, sound, visual cues rather than rigid timing. Practical tips on ingredient swaps, moisture adjustment, and avoiding mushy meat outcomes included.
Slow Cooker Chicken Chili
Black beans swapped for pinto beans for earthier flavor. Added diced green chilies instead of rotel for freshness; smoked paprika replaces chipotle chili powder, lending a milder smoky note. Ground coriander joins cumin and onion powder, building complex spice layers. Cream cheese remains but softened and mixed earlier to avoid clumps. Onion cooked until translucent, buttery aroma released, adding savoriness. Chicken breasts halved for even cooking, shredded when tender. Slow cooking low and steady builds melded flavors. Salt measured carefully since ranch mix, broth contain sodium. Warm bread or tortillas for serving. Calorie count roughly 95 per cup, protein around 11g.
Slow Cooker Bacon Cheddar Cornbread
Cornbread mix twisted with smoky bacon, sharp cheddar, and dual corn textures. Slow cooker method; low fuss; hands-off. Brown sugar adds touch of caramel; sour cream brings moisture and bite. Butter folded in for richness. Eggs bind. Cooked on high until edges golden brown, center barely set. Substitutions like Monterey Jack or gouda for cheddar add twist. Use turkey bacon for leaner option. Visual cues tell you when done, not clock. Serves a crowd comfortably. Ideal for potlucks, brunches, or side in hearty meals.
Slow Cooker Chicken Pot Pie Soup Remix
Chicken, veggies, creamy broth. Cook low and slow until tender. Shred chicken or cube for bite-sized pieces. Thicken with cream and starch, rich depth. Serve with biscuits or crusty bread. Hearty meal, feeds eight. Swap cream of chicken soup with Greek yogurt for tang; use sweet potatoes instead of regular for sweetness and color. Great for leftover veggies. Watch texture of potatoes—should be tender but not mushy. Aroma deepens as it simmers. Use frozen green beans if fresh unavailable, adjust timing slightly
Slow Cooker Pineapple Chicken Sliders
Chicken slow-simmered in a tangy blend of barbecue sauce with pineapple chunks swapped for mango for a tropical twist. White wine vinegar replaces white vinegar to deepen acidity. Uses brioche buns for richer texture. Shredded chicken stirred back into the tangy sauce after cooking, letting flavors meld. Cook low and slow until chicken nearly falls apart. Watch for bubbling edges and golden pineapple caramelizing. Practical tweaks for sticky sauce or dry chicken included.
Slow Cooker Instant Oven Shredded Chicken
Multiple ways to shred chicken with practical timing shifts and substitutions. Slow cooker, Instant Pot, and oven methods adapted with seasoning swaps and adjusted cook times. Focus on internal temps, tactile checks, and flavor retention by mixing shredded meat back into juices. Includes tips for avoiding dryness, using chicken thighs for richer flavor, and speeding shredding with a stand mixer. Real-world kitchen fixes for tough breasts, using broth alternatives, and dealing with variable appliance performance. Sensory cues emphasized to know when chicken is cooked through without overreliance on clocks.
Slow Cooker Chicken Gravy Mixup
Chicken slow braised in a seasoned broth with a blend of onion and mushroom soup powders swapped for a savory base, white pepper swapped for cayenne for a touch of heat. Water swapped for chicken stock for added depth. Cooked on low heat until juices run clear and meat shreds easily. Step-wise layering with liquid first ensures even cooking and prevents dry edges. Slightly adjusted cook times with cues based on texture and aroma. Practical tips for substitutions and fallback options to keep you out of trouble in the kitchen.
Slow Cooker Cheesecake Twist
Individual cheesecakes cooked in a slow cooker, featuring a zesty lemon cream cheese base with coconut crumble topping and macerated raspberries. Low and slow heat keeps texture creamy, avoiding cracks common with oven baking. The crust is a toasted coconut-ginger crumb mix, adding chew and spice. Fresh raspberries macerate briefly with a splash of lime juice and honey for bright acidity. Water bath in slow cooker essential for gentle heat and steam circulation, creating subtle rising and velvety set. Swap cheese types to adapt richness, and adjust topping sweetness or texture based on preference.
Smoky Slow Cooker Pulled Pork
Slow-simmered pork shoulder coated in a tangy, lightly spiced barbecue sauce thickened in a pan to cling to shredded meat. Uses less vinegar, swaps apple jelly for apricot preserves, and adds smoked paprika for a deeper flavor. Cook time tweaked slightly. The method emphasizes feel and visual cues over clock watching to nail tender, fork-pulled meat every time.
Crockpot Sticky Toffee Pudding
Slow-cooked British dessert reinvented with partial brown sugar swap, molasses smoothness, and almond milk for dairy twist. Dates softened in hot liquid, baking soda reacts, creating tender crumb. Caramel sauce simmered to syrupy, butter-rich amber, half poured before slow cooking, rest soaked in after pricks. Cloth lid trap steam, avoid condensation dripping, no soggy topping. Texture dense yet moist, caramel pools through cracks. Timing based on jiggle and skewer tooth test, not rigid hours. Ideal for busy kitchens. Two ingredient swaps, altered quantities by ~30%, steps restructured. Focused on flavor, texture tricks, tactile cues, and scent clues. Practical pro tips included—handles common errors. Adjust times +/-5 min.
Veal Stew Sweet Potatoes
Braised veal shoulder roast cooked low and slow with root vegetables and an aromatic broth enriched with mustard and white wine. Subtle heat from harissa balances sweet earthiness of sweet potatoes. Techniques focus on layering flavors by searing and deglazing, then slow extracting gelatin from the bone-in meat. Stepwise additions of root vegetables ensure balanced textures. Includes ingredient swaps and tips for working without wine or Worcestershire. Roughly 8 servings, gluten and dairy free, adaptable for egg allergies.
Beef Stew with Prunes Slow Cooker
Chunks of beef shoulder roast braised with dried plums, carrots, red bell pepper, sliced leeks, and chickpeas. Spiced with curry powder, cinnamon, and harissa for depth and heat. Tomato paste and beef broth form the base. Zucchini added near the end to soften without overcooking. Fresh coriander sprinkled at serving. Cooked low and slow in a crockpot for tender meat and melded flavors. Serves 4 to 6.