slow cookers

A recipe for pumpkin spice steel-cut oatmeal made in the slow cooker. 

Slow Cooker Creamy Pumpkin Spice Oatmeal

Cooking spray, olive oil, or coconut oil

unsalted butter, divided

steel-cut oats

pumpkin purée

ginger

nutmeg

cloves

water

milk

maple syrup

cinnamon stick

vanilla extract

salt

For serving: heavy cream, ground cinnamon, and additional maple syrup (optional)

Coat the bottom and sides of a 4- to 6-quart slow cooker with cooking spray, olive oil, or coconut oil.

Melt 1 tablespoon of the butter over medium-high heat in a large saucepan or Dutch oven. Add the oats and stir frequently until lightly toasted, about 3 minutes. Push the oats up to the side of the pan and melt the remaining tablespoon of butter in the center of the pan. Add the pumpkin purée to the center of the pan and cook without stirring for 1 minute. Add the ginger, nutmeg, and cloves into the purée and cook, stirring occasionally, until the purée darkens slightly and the raw smell disappears, 3 to 4 minutes more.

Transfer the mixture to the prepared slow cooker. Add the water, milk, maple syrup, cinnamon stick, vanilla, and salt and stir well to combine.

Cover the slow cooker and cook on the LOW setting for 8 hours. When finished, much of the pumpkin purée will have separated from the oats — don&#x27;t panic! Stir well with a wooden spoon to recombine everything, and remove the cinnamon stick before serving. Spoon the oatmeal into bowls and finish with a splash of heavy cream, a dusting of ground cinnamon, and a drizzle of maple syrup, if desired.

Slow Cooker Spanish Rice

olive oil,

raw white rice,

yellow onion, chopped

low-sodium broth

tomatoes

garlic,

red bell pepper, medium dice

yellow bell pepper, medium dice

chili powder

cumin

cilantro

An easy slow cooker split pea soup recipe.

Slow Cooker Split Pea Soup

green

carrots,

medium celery stalks, medium dice

medium yellow onion, medium dice

garlic cloves, minced

Italian parsley sprigs

bay leaf

meaty ham

(1 quart) low-sodium chicken or vegetable broth

Kosher salt

black pepper

This easy recipe cooks a whole chicken along with veggies in a slow cooker for a flavorful and simple chicken soup; add noodles or rice before serving.

Slow Cooker Chicken Soup

(2 quarts) water

celery stalks, large dice

yellow onion, small dice

kosher salt,

black pepper, plus more as needed

thyme

olive oil

parsley leaves

Need a set-it-and-forget-it method for meal prepping rice while your oven is busy? Here&#x27;s how to cook brown rice in the slow cooker. 

How To Make Brown Rice In The Slow Cooker 

brown rice

unsalted butter

How To Make Brown Rice in the Slow Cooker 

Bring the water to a boil. Bring the water to a boil in a saucepan or electric kettle. Meanwhile, rinse the rice.

Rinse the rice. Rinse the rice under cool running water. 

Combine the rice and salt in the slow cooker. Place the rice in a 6-quart or larger slow cooker. Add the salt and stir to combine. 

Add the water, cover with parchment, and cook on HIGH. Pour the boiling water over the rice. Place a sheet of parchment paper directly on the rice and water so that the paper is touching the water. Cover and cook until the water is completely absorbed and the rice is tender, 2 to 2 1/2 hours on the HIGH setting. 

Add the butter and fluff with a fork before serving. Add the butter and fluff the rice with a large fork before serving. 

A tasty crock pot chili recipe made in a slow cooker

Easy Slow Cooker Chili

vegetable oil

medium yellow onions, medium dice

garlic cloves, finely chopped

beef

tomato sauce

kidney beans, drained and rinsed

jalapeños

cheddar cheese

scallions

Sour cream

This easy recipe for pulled pork done in the slow cooker uses a simple spice mixture, onions, garlic, and chicken broth.

Easy Slow Cooker Pulled Pork

yellow onions, thinly sliced

garlic cloves, thinly sliced

chicken stock chicken broth

dark brown sugar

cinnamon

(4-1/2-

barbecue sauce (optional)

Before you go to bed, fill your slow cooker with steel-cut oats, whole or coconut milk, vanilla, and brown sugar, and wake up to a hot breakfast.

Slow Cooker Steel-Cut Oatmeal

Unsalted butter

coconut milk whole milk

brown sugar

Slow-Cooked Boeuf Bourguignon

bacon

red wine, divided

celery stalks, diced

tomato paste

low-sodium chicken or beef broth, plus more as needed

white button mushrooms, sliced

pasta, baguette

Place the bacon in a large skillet over medium-high heat and cook until the fat is rendered and the bacon is golden-brown and crisp. Meanwhile, pat the beef cubes dry with paper towels and season them all over with salt and pepper. When the bacon is ready, transfer with a slotted spoon to a paper towel-lined plate to drain. Pour off all but 1 tablespoon of bacon fat from the pan into a heatproof bowl and set aside.

Return the skillet to medium-high heat until the bacon fat is shimmering. Add a single layer of beef and sear until browned on a few sides, 2 to 3 minutes per side. Transfer the beef to a 4-quart or larger slow cooker or a large bowl. Add 1/4 cup of the wine to the skillet and bring to a simmer, scraping the browned bits from the bottom of the pan with a wooden spoon. Pour the wine over the seared meat.

Add 1 tablespoon of the reserved bacon grease to the pan. Repeat with another batch of beef, then deglaze with another 1/4 cup of wine, and continue until all the beef is seared.

When all the meat is seared, add 1 tablespoon of the bacon grease to the pan and reduce the heat to medium. Add the onions and 1/4 teaspoon of the salt. Cook, stirring occasionally, until softened and browned, 6 to 8 minutes. Add the carrots and celery, and cook until softened, about 4 minutes. Add the garlic and tomato paste, and cook for 1 minute more. Transfer the vegetable mixture to the slow cooker or bowl with the meat.

Wipe the pan clean with a paper towel. Heat 1 tablespoon of the bacon grease over medium heat (if no more bacon grease remains, substitute with vegetable oil). Add the mushrooms and 1/4 teaspoon of the salt. Cook, stirring occasionally, until they have release all their liquid, the liquid has evaporated, and the mushrooms are golden brown, 8 to 10 minutes. Transfer the mushrooms to a clean bowl and set aside — keep the mushrooms separate from the meat and onion mixture for now.

Method #1: Slow-Cooker Stir the beef cubes, sautéed vegetables, 1 teaspoon of the salt, thyme, and bay leaf together in the slow cooker. Pour the broth and any remaining wine over the beef and vegetables — the liquid should come about 3/4 of the way to the surface of the ingredients.  Cover and cook on the LOW setting until the beef is fork tender, 6 to 8 hours.

Method #2: Oven Arrange a rack in the middle of the oven and heat to 300°F. Stir the beef cubes, sautéed vegetables, 1 teaspoon of the salt, thyme, and bay leaf together in a Dutch oven or other ovenproof 6-quart pot with a lid. Pour the broth and any remaining wine over the beef and vegetables — the liquid should come about 3/4 of the way to the surface of the ingredients — the liquid should not quite cover the beef and vegetables; the ingredients should still be poking from the surface of the liquid. Add additional broth as needed.Cover and place in the oven for 2 hours. After this, check the meat every 15 minutes. The dish is done when the beef is fork tender.

Both methods: Once the beef is ready is cooked, stir in the reserved bacon and mushrooms. Continue to cook in the slow cooker on HIGH, or simmer in the Dutch oven over medium heat until the mushrooms are warmed through, about 10 minutes. Serve in bowls over noodles or with crusty bread on the side. Sprinkle with parsley before serving.

A recipe for hot mulled cider that is made in the slow cooker and perfect for fall and winter gatherings.

How To Make Slow-Cooker Mulled Cider

apple cider

orange

cinnamon sticks

whole cloves

Orange slices, for serving (optional)

Fill the slow cooker. Pour the cider or juice into a 5-quart or larger slow cooker.

Add the fresh ingredients. Cut the orange into 1/4-inch-thick rounds. Cut the ginger into 1/4-inch-thick slices. Add both to the slow cooker.

Add the spices. Add the cinnamon sticks. Add the cloves and optional spices. To make it easier to serve, place the cloves and spices in a tea ball first, or place in a double layer of cheesecloth or paper coffee filter, gather it up into a sachet, and tie closed with kitchen twine.

Slow cook the cider for 4 hours. Cover the slow cooker and cook until the flavors meld, 4 hours on LOW. (If there are clumps of spices floating at the top that you wish to remove, strain the cider through a fine-mesh strainer or cheesecloth into a large pot.) Keep warm and serve in mugs garnished with additional orange slices if desired.

A recipe for easy baked beans with navy beans, bacon, molasses, onion, and ketchup made in a slow cooker. 

Top 11 slow cookers recipes from across the web

The most viewed slow cookers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 11 slow cookers recipes from across the web

The most viewed slow cookers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow Cooker Creamy Pumpkin Spice Oa...

Slow Cooker Spanish Rice

Slow Cooker Split Pea Soup

Slow Cooker Chicken Soup

How To Make Brown Rice In The Slow ...

Easy Slow Cooker Chili

Easy Slow Cooker Pulled Pork

Slow Cooker Steel-Cut Oatmeal

Slow-Cooked Boeuf Bourguignon

How To Make Slow-Cooker Mulled Cide...

Easy Slow Cooker Baked Beans

The most viewed slow cookers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine