slowcooker

Crockpot Southwest Chicken Soup is the perfect soup for those busy weeknights. A few simple ingredients come together to make this delicious soup.

Crockpot Southwest Chicken Soup

lbs chicken thighs

tomatoes

hatch chiles

black beans

canned corn (drained and rinsed)

64 oz chicken stock (low sodium)

½ tsp chili powder

chipotle powder

garlic powder

onion powder

½ tsp ground coriander

bay leaves

salt (to taste)

black pepper

(to taste)

Place the chicken thighs, canned vegetables, stock, and spices into the bowl of the slow cooker. Cook on high for 6 hours or low for 8 hours.

Remove the chicken from the soup and carefully shred into bite sized pieces. Return the chicken back to the soup. Finish with desired toppings and serve immediately.

This Italian Dressing Chicken is the best way to use up that last bit of jam left in the jar. Mix in a little Italian dressing to make an easy chicken marinade, then bake. Seriously, that&#x27;s all there is to this recipe! 

Italian Dressing Chicken

Chicken Breasts (Boneless Skinless)

Apricot Preserves

Garlic Powder

Bottle Italian Dressing (or less)

Preheat oven to 350 degrees F.

Mix the salad dressing and preserves together. Then, pour over the chicken in a small baking dish.

Bake for 25 -30 min.

Serve chicken and sauce over pasta!

My Korean Food Fave: Bibimbap - a comforting meal of rice, veggies, bulgogi, and a perfectly fried egg. Spice it up with gochujang, and simply mix everything together in one bowl to enjoy!SLOW COOKER VERSION: this recipe does require you to marinate the beef overnight for best results. TRADITIONAL BULGOGI: For my traditional Korean Bulgogi recipe, click here.

Korean Bibimbap Recipe

Beef chuck short ribs with bones or boneless beef chuck pot roast

olive oil

Kosher salt and ground pepper

onions (coarsely chopped (split))

carrots

celery (chopped)

Cabernet Sauvignon

green onions (finely chopped)

garlic (minced)

soy sauce

sugar

sesame oil

garlic (thickly sliced)

bean sprouts

kale (chopped)

zucchini

shiitake mushrooms (sliced thin)

Sesame oil

Salt

sugar (needed for mushrooms only)

garlic

sesame seeds

rice

Korean Gochujang, hot pepper paste

honey

eggs (cooked sunny side up)

seaweed (gim)

Heat the olive oil in a large non-stick pan or enameled cast-iron dutch oven. Season the beef on each side with salt and pepper. After a few minutes, add the beef to the pan and sear on each side; only 4-5 minutes on each side. Remove from pan and place into a shallow baking dish or casserole dish.

Add one onion, the carrots, celery and garlic directly into the same pan with all the lovely browned bits and cook until softened; for about 10-15 minutes. Add the 1/2 bottle of wine and bring to a boil. Turn off the heat and allow to cool slightly. Pour everything into the baking dish with the beef, allow to cool completely, cover with plastic wrap and refrigerate overnight.

The next morning, remove the beef and the vegetables only and place into your slow cooker. Discard the wine marinade. Add in the other chopped onion, green onions and garlic. In a small bowl, mix together the soy sauce, sugar and sesame oil and pour over the beef in the slow cooker. Cook on low for 6-8 hours. (The beef will taste delicious and become even more tender after 7-8 hours of cooking)

For the slow cooked beef:

Note: Cooking all of the vegetables may seem overwhelming but it really does not take much time at all and all of the vegetables use the same ingredients. You can also use the same pot for each vegetable. Simply drain the water and quickly rinse out.

Boil a pot of water on the stove. Once boiling, add the bean sprouts and cook for only 3-4 minutes only. You want the bean sprouts to be tender but still slightly crunchy and not too soft. Remove from pot (drain water) and season with a dash or two of sesame oil, a pinch of salt and some minced garlic. Taste and adjust ingredients as needed. Sprinkle with sesame seeds, mix and set aside.

Boil a pot of water on the stove. Once boiling, add the chopped kale and cook for only 3-4 minutes only. Remove from pot (drain water), squeeze kale a few times to release all the water and season with a big dash or two of sesame oil, a pinch of salt, a teaspoon of soy sauce and some minced garlic. Taste and adjust ingredients as needed. Sprinkle with sesame seeds, mix and set aside.

Heat 1-2 tablespoons of sesame oil in a large non-stick pan or wok. Once heated, add the zucchini and sauté for a couple minutes. Season with salt and cook for another 1-2 minutes. Remove from heat and set aside.

Heat 1-2 tablespoons of sesame oil in a large non-stick pan or wok. Once heated, add the sliced shiitake mushrooms and sauté for a few minutes. Season with salt, a splash or 2 of soy sauce and the 1/2 teaspoon of sugar. Cook for another 3-4 minutes or until mushrooms are cooked and tender.

Heat 1 tablespoon of sesame oil in a large non-stick pan or wok. Once heated, add the carrots and sauté for 2-3 minutes only.

The carrots don’t need any seasoning as they are already slightly sweet and will be mixed in with everything else in the bibimbap. Remove from heat and set aside.

For the vegetable toppings:

To prepare the gochujang: Mix the hot pepper paste, honey and sesame oil together and set aside. Sprinkle with sesame seeds if desired.

To serve the bibimbap: Place the brown rice in each serving bowl and place each vegetable topping and the slow cooked beef on top of the rice, around the edge of the bowl. Top with the cooked egg and garnish with the gim and sprinkle on some roasted sesame seeds.

To assemble and serve your Bibimbap:

Slow Cooker Lasagna

beef

Italian sausage (I use hot)

tsp salt

tsp pepper

onion

Italian seasoning

Tbsp parsley

Worcestershire sauce

tomato paste

tomato sauce

Tbsp sugar

water

lasagna noodles uncooked

mozzarella cheese

cottage cheese

Parmesan cheese

Overflowing with meat and vegetables, this tender and flavorful smoked sausage and beef stew is the perfect crockpot weeknight dinner.

Crockpot Smoked Sausage and Beef Stew

all-purpose flour

salt

beef,

smoked sausage, sliced

tomatoes (15 ounces)

golden potatoes,

carrots, chopped

onions, chopped

celery, chopped

corn kernels

beef broth

tbsp minced garlic

thyme

In a small bowl, mix together the flour, salt, and pepper.

Coat the beef in the flour mix and then move over to the crockpot. 

Add remaining ingredients to the crockpot and stir to combine. 

Cover and cook on low for 8-10 hours or on high for 4-6 hours.

Inspired by Olive Garden&#039;s Pasta Fagioli soup, my slow cooker Pasta Fagioli recipe includes a deliciously hearty and flavorful combination of ground beef, beans, tomatoes and tomato sauce, and pasta.

Slow Cooker Pasta Fagioli

onion,

matchstick carrots (or 1 cup of finely diced carrots)

kidney beans, drained

navy

beef stock

italian seasoning

parsley

pasta

Place everything but the pasta into a 5-6 quart slow cooker and stir to combine. Cover with the lid and cook on low for 7-8 hours or on high for 3-4 hours.

30 minutes before serving, stir in pasta and cover again until pasta is done (about 20 minutes).

Serve topped with shredded cheese if you like.

This crock pot beef burgundy recipe features a rich and deeply flavorful sauce and ultra-tender chunks of beef.

Crock Pot Beef Burgundy

beef stew meat (approximate amount)

cream of mushroom soup (10.5 ounces)

red grape juice (like Welch’s, the purple kind)

white vinegar

onion soup mix (1 ounce)

Place the stew meat in the bottom of the slow cooker.

In a medium-sized bowl, combine all other sauce ingredients. Microwave for about a minute or so, stir well to blend, then pour it over the meat.

Cook on low all day for 7-8 hours or on high for 3-4 hours.

Server over freshly cooked egg noodles, rice, or mashed potatoes.

Slow-cooker lamb shanks with Mediterranean flavours

Lamb shanks

Tbsp Flour

Tbsp Olive oil

Onion, chopped

Garlic cloves, sliced

Rosemary

Tbsp Chopped oregano leaves,

Anchovy fillets

Olives, pitted

tsp Chilli flakes

Chopped tomatoes, 400 grams

500 ml Campbell's Beef Stock (Main)

Tbsp Honey

Heat the oil in a large frying pan. Toss the lamb shanks in the flour and fry the shanks until brown all over. Reserve the excess flour. Place the shanks in the slow cooker

Add the onion and garlic to the frying pan and stir-fry for 3 minutes. Add the excess flour to the frying pan, stirring well before adding a little of the stock to deglaze the pan.

Pour in to the slow cooker with the rosemary, oregano, anchovies, olives, chilli flakes, tomatoes and beef stock. Drizzle the honey over the top of the shanks.

Serve with juices from the pot, crispy potatoes and winter greens.

Cheesy chicken and rice in the crockpot is the dish even picky eaters LOVE! In fact, this recipe has been shared and pinned over 50 BILLION TIMES!

Slow Cooker Cheesy Chicken and Rice

chicken breasts

box Zatarain's Yellow Rice Mix

cheddar cheese

chicken soup

whole kernel corn, drained

Place the chicken breasts in the bottom of the crockpot. Scatter chopped onion over the top. Spoon cream soup over the top of that.

Cover and cook on low for 7-8 hours or on high for 3-4 hours.

A few minutes before serving, add the cooked rice, corn, and shredded cheese to the crockpot. Stir to combine, until the cheese melts. Serve hot.

https://www.youtube.com/watch?v=1tCX-6LXe-4

Full printable recipe may be found here: http://www.southernplate.com/2010/09/slow-cooker-cheesy-chicken-and-rice

Slow Cooker Cheesy Chicken and Rice (Crock Pot Recipe)

Slow-cooked in Italian seasoning, Italian dressing, and chicken broth, this tender Italian chicken and potatoes recipe cooked in the crockpot is the perfect one-pot meal.

Crockpot Italian Chicken and Potatoes

lb skinless boneless chicken breasts

potatoes

dry Italian seasoning

chicken broth

Italian salad dressing

Place the chicken in the bottom of a 6-quart slow cooker. Add the potatoes and sprinkle with the Italian seasoning.

Pour the chicken broth and the Italian dressing over everything.

Cook until the chicken is cooked through: 7 to 8 hours on low or 3 to 4 hours on high.

Indulge in the rich and aromatic flavors of this crock pot Asian beef bone broth, a recipe that will delight your taste bud and your health! This delightful broth boasts a fusion of fragrant Asian spices, creating a tantalizing depth of taste that will keep you coming back for more!

Crock Pot Asian Beef Bone Broth

salt, divided

lime juice

cinnamon sticks (around 6 inches each)

coriander seeds

1/2 teaspoon fennel seeds

whole brown cardamoms (2 small ones

star anise

cloves

Let the bones soak in cold water for about 30-45 minutes with one tablespoon of salt and lime juice to let the salt and lime juice extract the nutrients from the bones. I also throw the lime slices into the water, as I like the flavor of the lime rind.

Preheat the oven to 425 degrees. While waiting for the oven to warm up, arrange the bones slightly apart, leaving the bone marrow right side up.

Place the beef bones and marrow bones (if using) on a baking sheet and roast them until they turn golden brown. This step enhances the flavor of the broth. Roast each side for 15-20 minutes each and rotate at the halfway point.

Remove the sheet pan with roasted bones from the oven and cool for a few minutes. Prepare your crockpot for this slow cooking recipe.

Add the rest of the salt - ½ tablespoon and rock sugar to cover the bottom of the crockpot.  Add in the bones and spread them out evenly in the slow cooker.

Add water until the bones are submerged, about 14 cups of water. Add more water if your water level recedes during cooking time. If adding more water, adjust the final flavors of the broth towards the end with more seasonings.

Add the spices to the crock pot, and stir in the mixture with a wooden spoon.

Turn the crock pot to low and cook for 10 hours. After 10-14 hours in the slow cooker. Carefully taste test the broth, and adjust with more salt, fish sauce, sugar, or lime or lemon juice for a more tangy taste. If you're happy with the flavors, then you're done.

Turn your crock pot off and let the broth cool. Take a look at your shiny liquid gold! Is't it glorious? Take a sample to sip in a small cup or bowl, and throw in 2-3 ice cubes to speed up the cooling broth.

Once completely cooled, strain the broth through a fine-mesh sieve into a large bowl, discarding the large pieces of bones and spices. Skim off any excess fat from the surface of the broth for a cleaner finish. I don’t mind some small meat pieces in my broth. More nutrients and tasty flavors!

Look at all the spices in the flavor! I already know it’s going to be my new favorite broth. Love all your recipes!
❤️

Shake a few ingredients together and enjoy tender, juicy Crockpot Cornish Hens even on busy weeknights.

Crockpot Cornish Hens

Cornish hens

tbsp oyster sauce

¼ tsp ground ginger

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Top 18 slowcooker recipes from across the web

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

Top Tags

Crockpot Southwest Chicken Soup

Italian Dressing Chicken

Korean Bibimbap Recipe

Slow Cooker Lasagna

Crockpot Smoked Sausage and Beef St...

Slow Cooker Pasta Fagioli

Crock Pot Beef Burgundy

Slow-cooker lamb shanks with Medite...

Slow Cooker Cheesy Chicken and Rice

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Crockpot Cornish Hens

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