Crock Pot Recipes

The crock pot (slow cooker) is one of the most useful kitchen appliances. This amazing kitchen tool has a million uses, which is why every household needs it. When it comes to dishes you can prepare in it, there are endless options. You can never run out of crock pot recipes whatever your taste in food is.

Here, we offer you some delicious crock pot recipes you can use to make lunch or dinner that are also easy to make, versatile, and time-efficient.

Bon appetite!

 

6 Crock Pot Recipes You’ve Got to Try

1. Crockpot Creamy Cashew Chicken

Prep time: 10 minutes

Cooking time: 4 hours

 

Ingredients:

Boneless, skinless chicken breasts/tenders, cut into bite-size pieces

Sliced red bell pepper

Peeled potatoes cut into one-inch cubes

Roasted cashews

Garlic cloves

Sweet onion

Peeled, fresh ginger

Thai red curry paste

Cumin

Chili powder

Kosher salt

Cayenne pepper

Cinnamon

Lemon juice

Almond cashew milk blend, original unsweetened

Chopped fresh cilantro

Steamed rice + fresh naan

 

Method:

1. Put the chicken, red pepper and potatoes in the bowl of your crockpot.
2. Add the cashews, garlic, onion, chili powder, cumin, cayenne, cinnamon, ginger, Thai red curry paste, a pinch of salt and fresh lemon juice to a blender or food processor.
3. Puree everything until it becomes smooth. Pour 1/2 cup of almond cashew milk into the mixture to help it bled, if needed. 
4. Pour the paste over the chicken and add the remaining almond cashew milk. 
5. Cover and cook on low temperature for 4-5 hours or on high temperature for 3-4 hours.
6. Add more almond cashew milk to thin the sauce in case it’s too thick. If you need to thicken the sauce, turn the heat to high on the crockpot and cook for 20-30 minutes without covering the pot.
7. Serve the dish with steamed rice, fresh cilantro, basil and naan.

 

2. Crockpot Barbecued Country-Style Pork Ribs

Prep time: 15 minutes

Cooking time: 8 hours

 

Ingredients:

Boneless country-style pork ribs (3-4 pounds)

Halved, thinly sliced onion

Minced garlic (2 cloves)

Kosher salt

Black pepper

Packed brown sugar (1/4 cup)

Apple juice or apple cider (1/2 cup)

Barbecue sauce 

 

Method:

1. Rinse the pork, trim and remove extra fat, and dry it using kitchen towels.
2. Roughly distribute the sliced onions on the base of the crock pot before placing the ribs on top.
3. Add brown sugar, salt and pepper, and minced garlic. 
4. Turn the ribs to coat each piece. 
5. Pour apple juice over the pork.
6. Cover the crock pot and cook on low temperature for 7-9 hours.
7. Drain liquids from the pork, pour barbecue sauce over the pork and stir slightly. 
8. Cover and cook on low temperature for one more hour.

 

 

3. Crockpot Spicy Chicken Tortilla Soup

Prep time: 10 minutes

Cooking time: 6 hours

 

Ingredients:

Diced sweet onion

Seeded and chopped jalapeños

Minced or grated garlic cloves

Boneless, skinless chicken breast

Kosher salt and pepper

Cumin

Red enchilada sauce

Low-sodium chicken broth

White/brown rice

Juice of 1 lime

Chopped fresh cilantro

Tortilla chips, sliced avocado, diced mango, limes, shredded cheddar, and yogurt

 

Method:

1. Layer the onion, jalapeños, and garlic on the bottom of the crock pot. 
2. Add chicken, cumin, salt, and pepper. 
3. Pour in the enchilada sauce and three cups broth. 
4. Cover and cook on low temperature for 6-7 hours or on high temperature for 4-6 hours. 
5. Use two forks to shred the chicken. 
6. Stir in the rice, lime juice, and cilantro.
7. Check salt (and add if required).
8. Serve the soup in bowls topped with avocado, tortilla chips, mango, cheese, and yogurt, garnished with cilantro and limes. 

4. Crockpot Scalloped Potatoes with Salmon

Prep time: 15 minutes

Cooking time: 9 hours

 

Ingredients:

Peeled and sliced medium potatoes (4-5)

Drained and flaked salmon (1 can (16 ounces) )

Chopped onion (1/2 cup)

Cream of mushroom soup/celery soup (1 can (10 3/4 ounces))

Flour (3 tablespoons)

Salt and pepper

Nutmeg

Water (1/4 cup)

 

Method:

1. Grease a crock pot before putting half the potatoes in it. 
2. Next, sprinkle half the flour, before sprinkling pepper and salt.
3. Now, cover with half the flaked salmon, then add half the onion. Repeat layers. 
4. Combine soup and water, pour over the potato and salmon mixture. 
5. Sprinkle with a dash of nutmeg.
6. Cover the pot and cook on low temperature for 7-9 hours, or until the potatoes are tender.

 

5. Beef Stew with Dumplings

Prep time: 25 minutes

Cooking time: 9 hours

 

Ingredients:

Beef bottom round steak (2 pounds)

Undrained, diced tomatoes (1 can)

Chopped onions (2)

Minced garlic (2 cloves)

Chopped celery (2 stalks)

Baby carrots (1 bag)

Beef broth (2 cups)

Salt and pepper 

Flour (3 tablespoons)

Baking mix (1-1/2 cups)

Dried marjoram leaves (1 teaspoon)

Dried thyme leaves (1 1/2 teaspoon)

Milk (1/2 cup)

Melted butter (2 tablespoons)

Water (1/3 cup)

 

Method:

1. Remove excess fat from the steak. Cut the beef into 1″ pieces. 
2. Place the meat, tomatoes, carrots, onions, garlic, celery, beef broth, marjoram, dried thyme, salt, and pepper into the crock pot.
3. Cover the pot and cook on low temperature for 8-9 hours or until the vegetables are tender and the beef is very tender.
4. Mix the water and flour and blend with a wire whisk in a small bowl. Stir this blend into the pot.
5. Mix the baking mix, 1/2 teaspoon of thyme, milk, and melted butter.
6. Drop spoonfuls of dumpling batter onto the hot, simmering beef mixture in the crock pot. 
7. Cover the pot and cook on high temperature for 25-35 minutes. When a toothpick poked into the center of the dumpling comes out clean, the dish is ready. Serve it immediately.

 

6. Crockpot Tuscan White Bean and Lemon Soup

Prep time: 10 minutes

Cooking time: 4 hours

 

Ingredients:

Low-sodium chicken or veggie stock

Chopped sweet onion

Uncooked quinoa

Chopped carrots

Basil pesto

Sage leaves

Crushed red pepper flakes

Parmesan rind

Kosher salt and pepper

Lemon juice + lemon zest

Torn Tuscan kale

Drained cannelloni beans

Grated parmesan

 

Method:

1. Mix the chicken stock, quinoa, carrots, onion, pesto, red pepper flakes, sage, and a pinch of salt and pepper in the bowl of the crock pot. 
2. Add the parmesan rind. 
3. Cover the crock pot and cook on low temperature for 4-5 hours or high temperature for 2-3 hours. 
4. Toss in the kale, beans, and lemon zest and juice, approximately half an hour before serving the dish. 
5. Top each bowl of soup with parmesan and serve with a hunk of bread.