Tag Archives: Slow Cooker

Forgotten Slow Cooker Recipes Worth Remembering

Forgotten Slow Cooker Recipes Worth Remembering

Warm, hearty, and full of nostalgia. These old-fashioned slow cooker recipes bring back the comforting flavors of generations past. From creamy casseroles to rich soups and sweet desserts, rediscover the simple joy of letting your crock pot do the work while your kitchen fills with the aroma of home-cooked love.

Breakfast Casserole

Here is another make-ahead breakfast that you won’t regret making. An American household meal, especially in the 60s and 70s, this breakfast casserole is a combo of hash browns, sausage, cheese, and milk.

Serves 6 | Prep. time 20 minutes | Cooking time 8 hours

Ingredients

  • 1 large bag frozen hash browns, thawed
  • 12 eggs
  • 1 cup whole milk
  • 1 pound bulk breakfast sausage, cooked and crumbled
  • ¼ cup snipped chives
  • Black pepper to taste
  • 1 cup shredded cheddar cheese

Directions

  1. Butter the inside of the slow cooker and add the hash browns.
  2. In a mixing bowl, beat the eggs and add the milk, sausage, chives, and pepper.
  3. Pour the egg mixture over the hash browns and top with cheese.
  4. Then cover the slow cooker and cook it on LOW for 8 hours.

Nutrition per serving

Calories 530, fat 35 g, carbs 17 g, Protein 28 g, sodium 933 mg

 

 

Butternut Squash Soup

Called “butternut” because it was described to be as smooth as butter and sweet as a nut, this type of squash was bred by Charles Legett in Massachusetts in the mid-1940s. And later became a popular main ingredient for soup, especially when mixed with coconut milk, apple, and curry powder. This soup will warm you from the inside out as it did with many American families during the 50s onwards.

Serves 8 | Prep. time 15 minutes | Cooking time 4 hours

Ingredients

  • 4 pounds butternut squash, peeled and chopped
  • 1 onion, chopped
  • 2 tart apples, diced
  • 1½ tablespoons curry powder
  • 3 cloves garlic, minced
  • ½ teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 1 quart vegetable stock
  • 1 (14-ounce) can coconut milk

Directions

  1. Mix all the ingredients EXCEPT the coconut milk in the crock pot.
  2. Cover it and cook it on HIGH for about 4 hours.
  3. Use an immersion blender to blend until smooth.
  4. Pour in the coconut milk and mix it until fully combined. Serve warm.

Nutrition per serving

Calories 201, fat 11 g, carbs 24 g, Protein 3 g, sodium 431 mg

 

 

Alpine Chicken

Also from my Grandma Sue’s recipe collection, this recipe came from one of my grandma’s friends who loved bringing it whenever they had a potluck party many years ago. It’s a unique combination of creamy sauce, almonds, butter, and Swiss cheese.

Serves 4 | Prep. time 10 minutes | Cooking time 6 hours

Ingredients

  • 4 boneless skinless chicken breasts
  • Salt and pepper to taste
  • ½ teaspoon dried thyme
  • 1 (10.5-ounce) can cream of chicken soup
  • ½ cup milk
  • 8 slices Swiss cheese
  • ½ cup sliced almonds
  • 1 (6-ounce) package chicken flavored stuffing
  • ½ cup salted butter, melted
  • Mashed potatoes or rice, for serving
  • Vegetables for serving

Directions

  1. Season the chicken breasts with salt, pepper, and thyme. Arrange them in the slow cooker.
  2. Mix the cream of chicken soup and milk in a bowl and spread it over the chicken.
  3. Top the with cheese, almonds, dry stuffing mix, and butter.
  4. Cover and cook on LOW for 6 hours.
  5. Serve warm with rice or mashed potatoes and steamed vegetables.

Nutrition per serving

Calories 896, fat 51 g, carbs 41 g, Protein 64 g, sodium 1472 mg

 

 

Sweet and Sour Pork Chops

This sweet and sour pork chops recipe was super popular in the 70s as Hawaiian cuisine became more and more popular.

Serves 6 | Prep. time 10 minutes | Cooking time 4–8 hours

Ingredients

  • 6 pork steaks, trimmed of fat
  • 2 tablespoons canola oil
  • 1 medium onion, sliced
  • 1 bell pepper, cored and sliced
  • 8 ounces button mushrooms, sliced
  • 1 cup tomato sauce
  • 3 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste
  • Hot white rice, for serving

Directions

  1. Begin by browning the pork in the oil and draining it on a paper towel.
  2. Add the pork and the rest of the ingredients to the slow cooker.
  3. Cover and cook it for 6 hours on LOW or 4 hours on high.
  4. Once done, serve with the side of rice.

Nutrition per serving

Calories 273, fat 10 g, carbs 12 g, Protein 32 g, sodium 113 mg

 

 

Chuck Wagon Chili

Since the 60s, mixed beans, and ground beef make one classic combination that works a charm on any given day. Loaded with fiber and protein, this chili is just what the doctor ordered for a cold day.

Serves 4–6 | Prep. time 20 minutes | Cooking time 4–8 hours

Ingredients

  • 2 pounds ground beef
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 1 jalapeño pepper, cored and minced
  • 3 tablespoons chili powder
  • Salt and pepper to taste
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 tablespoon brown sugar
  • 2 (14-ounce) cans diced tomatoes with juices
  • 2 cups tomato sauce
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 beef bouillon cube, crumbled

Directions

  1. In a large skillet or Dutch oven, brown the beef and drain any excess fat.
  2. Transfer the meat to the slow cooker and add all the other ingredients.
  3. Cover and cook for 8 hours on LOW or 4 hours on HIGH.

Nutrition per serving

Calories 556, fat 32 g, carbs 32 g, Protein 35 g, sodium 969 mg

 

 

Loaded Mashed Potatoes

Potatoes have been around since the mid-18th century. By the 19th century, potatoes had become a common ingredient in Europe and the United States, especially where Irish, Scottish, German, and Polish immigrants settled in America. My Grandma Sue used to prepare mashed potatoes this way, so this is the way I prepare it to keep her memory alive on Christmas mornings.

Serves 6 | Prep. time 30 minutes | Cooking time 4 hours

Ingredients

  • 3 pounds potatoes, cubed and peeled
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup sour cream
  • ½ cup butter, cubed
  • ¼ cup milk
  • ½ pound bacon strip, cooked, crumbled, plus more for garnish
  • 1 cup cheddar cheese, shredded
  • 1 cup pepper jack cheese, shredded
  • 4 green onions, sliced thinly
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste
  • Fresh sage leaves for garnish (optional)

Directions

  1. Add the potatoes to a Dutch oven and soak them in water.
  2. Cover it with a lid and bring the water to a boil, reducing the heat once it begins to boil, and let it simmer until it becomes tender.
  3. Then drain it and add it to the pan, mash it with the cream cheese, sour cream, butter, and milk.
  4. Mix in the bacon, all the cheeses, onions powder, garlic powder, and salt pepper seasoning.
  5. Cover the mixture and place it in the fridge overnight.
  6. Once cooled, shift it to the slow cooker and cook with the lid for 2½ to 3 hours on LOW.
  7. To serve, transfer to a serving bowl, garnish with extra bacon and fresh sage leaves, if desired.

Nutrition per serving

Calories 519, fat 34 g, carbs 41 g, Protein 12 g, sodium 438 mg

 

 

Saucy Pears

When pears are in season, this is our family’s go-to dessert! It’s so easy, and delicious with a scoop of vanilla ice cream. In my great-aunt’s notes, she says this is one of grandpa Joe’s favorite desserts growing up.

Serves 2 | Prep. time 25 minutes | Cooking time 2½ hours

Ingredients

  • 6 firm pears, sliced in half
  • ¼ cup water
  • 1½ tablespoons lemon juice
  • 1 teaspoon cornstarch
  • 1 teaspoon water
  • 1 teaspoon vanilla
  • 3 tablespoons sultana raisins
  • 3 tablespoons apricot jam
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon cinnamon

Directions

  1. Peel and core the pears.
  2. Butter the inside of the slow cooker and pour the water and lemon juice in. Arrange the pears, flat side down.
  3. Cover and cook on LOW for 2 hours.
  4. Combine the remaining ingredients and pour over the pears.
  5. Cover and cook on HIGH for 30 minutes.

Nutrition per serving

Calories 259, fat 1 g, carbs 65 g, Protein 1 g, sodium 231 mg

 

 

***These recipes and more are found in Louise Davidson’s Slow Cooker Forgotten Recipes: Old-Fashioned Crock Pot Classics That Are Still Amazing Today! To get your own copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Tasty Make-Ahead Slow Cooker Freezer Meals

Tasty Make-Ahead Slow Cooker Freezer Meals

Life gets busy, but that doesn’t mean you have to sacrifice a delicious home-cooked meal! With the recipes below, you can enjoy wholesome, flavorful dishes with minimal effort. In this blog post, we’re highlighting six mouthwatering make-ahead freezer meals: Low Country’s Best Chili, Easy Chicken Korma, Sweet and Sour Beef Stew, Spicy Italian Sausage Dinner, Spinach and Ricotta Lasagna, and Triple Chocolate Brownies. These recipes make it easy to fix, freeze, and forget until dinnertime rolls around!

Low Country’s Best Chili

Servings: 6 – Preparation time: 45 min – Cooking time: 6 h

Ingredients

  • 2 pounds ground beef, lean
  • 2 medium-sized onions
  • 6 garlic cloves
  • 1 red bell pepper
  • ¼ cup pickled jalapenos
  • 3 ¾ cups kidney beans (2 15-ounce cans)
  • 3 ½ cups diced tomatoes (1 28-ounce can)
  • 1 ¾ cups tomato sauce (1 14-ounce can)
  • 3 tablespoons vegetable oil
  • ¼ cup chili powder
  • 1 tablespoon cumin
  • 1 ½ teaspoons salt

On the serving day

  • 1 cup cheddar cheese, shredded
  • ¼ cup sliced scallions
  • 1 cup sour cream

Directions

To Prepare for Freezing

  1. In a large frying pan, pour in the oil.  Heat until it is bubbling.
  2. Wash, peel, and chop the onions.
  3. Wash, seed, and chop the bell pepper.
  4. Place the onions and bell pepper into the hot oil.
  5. Fry until the vegetables are soft, usually between 5 to 8 minutes.
  6. Mince the garlic, and add to the pan.
  7. Mix in the chili powder and cumin, and stir until all the ingredients are coated in the spices.
  8. Continue to cook for another minute.
  9. Once you can smell the spices, add the ground beef and the salt to the frying pan.
  10. Cook until the ground beef is brown, about 7 to 10 minutes.
  11. When cooked, remove from heat and cool completely.
  12. In a large bowl, mix together the diced tomatoes, with their juice, and tomato sauce.
  13. Drain and rinse the kidney beans.  Add to the tomatoes.
  14. Chop the jalapenos and add to the tomatoes.
  15. Stir until the ingredients are blended thoroughly.
  16. Fold in the cooled beef mixture.  Stir until the meat is coated.
  17. Transfer to a freezer bag.
  18. Seal and label the freezer bag with the name of the dish, the date you prepped the meal, the cooking time, and the heat setting.
  19. Freeze.

To Slow Cook

  1. Remove the bag from the freezer, and pour the ingredients into a slow cooker.
  2. Set the temperature to low, and allow to cook for 6 hours.
  3. If you like, garnish with the cheese, scallions, or sour cream.
  4. Serve warm.

 

 

Easy Chicken Korma

Servings: 6 – Prep time: 10 min – Cooking time: 6 h 15 min

Ingredients

  • 2 pounds boneless and skinless chicken breasts
  • 4 garlic cloves
  • 2 tablespoons minced ginger
  • 1 onion
  • 2 teaspoons curry powder
  • 1 teaspoon of coriander, ground
  • ½ teaspoon red pepper
  • ½ teaspoon cumin, ground
  • 1 teaspoon salt
  • ¼ cup fresh cilantro
  • 1 ¾ cup diced tomatoes (1 14.5-ounce can)
  • 2 cups cubed baking potatoes

On the serving day

  • 1 cinnamon stick
  • 2 bay leaves
  • ½ cup plain yogurt
  • Rice or noodles for serving

Directions

To Prepare for Freezing

  1. Remove the skin and bone from the chicken breast if you did not purchase it skinless and boneless.
  2. Chop into bite-sized pieces.
  3. Wash, peel, and chop the onion. Toss with the chicken cubes.
  4. Mince the ginger, and add it to the chicken mixture.
  5. Add the red pepper flakes, coriander, curry, and cumin. Mix well.
  6. Mince the garlic and add. Mix well.
  7. Place the chicken mixture into a freezer bag, and seal.
  8. Drain the tomatoes, and add to a bowl.
  9. Whisk in the salt.
  10. Wash and chop the potatoes. Add to the tomatoes, and mix well.
  11. Pour into a separate freezer bag and seal.
  12. Place both the chicken freezer bag and the potato freezer bag into a larger freezer bag.
  13. Seal and label the larger bag with the date you prepped the meal as well as the cooking time and heat setting.
  14. Freeze.

To Slow Cook

  1. To cook, take out of freezer.
  2. Pour the ingredients from both bags into a slow cooker.
  3. Set the slow cooker to low.
  4. Add in the cinnamon stick and the bay leaves.
  5. Cook for 6 hours or until the potatoes are tender and the chicken is cooked.
  6. After it is cooked, turn off the slow cooker, and allow the chicken mixture to stand for 15 minutes.
  7. When the time has passed, add the yogurt, and mix well.
  8. Serve warm with your favorite noodle or rice.

 

 

Sweet and Sour Beef Stew

Servings: 6 – Preparation time: 15 min – Cooking time: 7 to 8 h

Ingredients

  • 2 ½ pounds stewing beef (or a chuck steak or roast as an alternative)
  • ½ cup beef broth
  • 2 tablespoons soy sauce
  • 5 tablespoons red wine vinegar
  • ½ cup pineapple juice
  • 2 garlic cloves
  • 2 large cooking onions
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 large tomatoes
  • 2 ½ cups chunked and unsweetened pineapple
  • 3 tablespoons brown sugar
  • ¾ teaspoon seasoned salt, msg free
  • ¼ teaspoon pepper
  • ¾ teaspoon paprika
  • 1 ½ tablespoons cornstarch

On the serving day

  • Rice or noodles for serving

Directions

To Prepare for Freezing

  1. In a large bowl, add the pineapple juice.
  2. Wash and peel the onions. Cut into wedges.  Add to the pineapple juice.
  3. Add in all the spices.
  4. Pour in the beef broth.
  5. Finally, add 3 tablespoons of the red wine vinegar.  Whisk until it is well blended.
  6. Cut the stewing beef into bite sized cubes.  Place in the pineapple juice mixture.
  7. Stir until the meat is coated.
  8. Pour into a freezer bag and seal.
  9. Wash and seed the red and green bell peppers.
  10. Place in a bowl and toss with the brown sugar.
  11. Spoon into a second freezer bag and seal.
  12. In a small bowl, mix together the corn starch, soy sauce, and red wine vinegar.  Place into a small freezer bag.
  13. Wash and cut the tomatoes into wedges.
  14. Add to the pineapple chunks in a bowl and mix.
  15. Transfer to a separate freezer bag.
  16. Place all the ingredient bags into a large freezer bag.
  17. Seal and label the freezer bag with name of the dish, the date you prepped the meal, the cooking time, and the heat setting.
  18. Freeze.

To Slow Cook

  1. Remove the ingredients from the freezer.
  2. Place the pepper bag, tomato-pineapple bag, and the cornstarch bag into the fridge to use later.
  3. Place the stewing beef mixture into the slow cooker.
  4. Set the slow cooker to low and allow the meat to cook for 6 to 6 ½ hours.
  5. Turn the temperature to high on the slow cooker.
  6. Fold in the green pepper mixture and the cornstarch mixture.
  7. Mix until it is well blended.
  8. Replace cover and cook for an additional hour.
  9. About 15 minutes before serving, stir in the tomato and pineapple mixture.
  10. Serve warm with rice, noodles or a favorite side dish.

 

 

Spicy Italian Sausage Dinner

Servings: 6 – Preparation time: 20 min – Cooking time: 8 h

Ingredients

  • 1 ½ pounds hot Italian sausage (6 to 8 sausages)
  • 1 large onion
  • 2 bell peppers
  • ¾ cup tomato paste
  • 2 cups tomato sauce

On the serving day

  • Noodles or buns or cooked rice for serving

Directions

To Prepare for Freezing

  1. Slice the Italian sausages into ½ inch slices.
  2. Place into a frying pan, and fry until the sausage is completely cooked.
  3. Drain and allow to cool completely.
  4. Wash and peel onion. Chop into fine pieces.
  5. Wash, seed, and chop the bell peppers.
  6. Place the onions and peppers into a bowl.
  7. Pour in the tomato paste and the tomato sauce.
  8. Mix thoroughly.
  9. Toss in the cooled sausages.
  10. Pour the ingredients into a large freezer bag.
  11. Seal and label the freezer bag with the name of the dish, the date you prepped the meal, the cooking time, and the heat setting.
  12. Freeze.

To Slow Cook

  1. Remove the package from the freezer, and place into a slow cooker.
  2. Set the temperature to low, and cook for 4 to 6 hours.
  3. Serve with noodles or on a bun as a sandwich.

 

 

Spinach and Ricotta Lasagna

Servings: 6 – Preparation time: 15 min – Cooking time: 4 h

Ingredients

  • 2 ½ cups fresh spinach
  • 3 cups marinara sauce
  • 1 cup ricotta cheese
  • 1 ½ cups mozzarella cheese
  • ¾ cup parmesan cheese
  • 6 lasagna noodles

Directions

To Prepare for Freezing

  1. Fill a saucepan with water, and bring to a boil on the stove.
  2. Wash the spinach, and place in the boiling water.
  3. Cook for 3 to 5 minutes. Remove from water and drain.
  4. Press excess water out of the spinach by pressing it between two paper towels.
  5. Place in a large bowl.
  6. Once the spinach is cool, fold in the ricotta cheese.
  7. Add ½ cup of parmesan cheese. Mix until it is well blended.
  8. Spoon into a freezer bag and seal.
  9. In a separate bowl, mix together the water and the marinara sauce.
  10. Pour into a second freezer bag and seal.
  11. Shred the mozzarella cheese and place in a third freezer bag before sealing.
  12. Place all three bags into a large freezer bag.
  13. Seal and label the freezer bag with the name of the dish, the date you prepped the meal, the cooking time, and the heat setting.
  14. Freeze.

To Slow Cook

  1. Before cooking, remove the bag from the freezer, and thaw in the fridge for up to 24 hours.
  2. Once it is thawed, start by placing ¾ cup of the marinara sauce in the bottom of a slow cooker.
  3. Top that with 2 uncooked lasagna noodles.  You may have to use more or break them to make them fit.
  4. Top the noodles with ¾ cup of the marinara mixture.
  5. Add half of the spinach mixture, and spread it across the marinara mixture.
  6. Cover the spinach with ½ cup of mozzarella cheese.
  7. Top with 2 more uncooked lasagna noodles.
  8. Top the noodles with ¾ cup of the marinara mixture.
  9. Add half of the spinach mixture and spread it across the marinara mixture.
  10. Cover the spinach with ½ cup of mozzarella cheese.
  11. Top with 2 final uncooked lasagna noodles.
  12. Cover the noodles with the remaining marinara mixture, and finish with the remaining mozzarella cheese.
  13. Turn the slow cooker to low, and cook for 4 hours.
  14. Serve warm.

 

 

Triple Chocolate Brownies

Servings: 8-10 – Preparation time: 10 min – Cooking time: 4 h

Ingredients

  • 1¼ cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons dark cocoa powder
  • ½ teaspoon ground ginger
  • 1 cup white sugar
  • ½ cup butter, melted
  • 1 ½ cups dark chocolate pieces, melted
  • 3 eggs, beaten
  • 1 ½ cups milk chocolate or white chocolate chips

Directions

To Prepare for Freezing

  1. In a bowl, combine the flour, baking powder, salt, cocoa powder, and ground ginger.
  2. In another bowl, combine the sugar, melted butter, melted chocolate, and eggs. Mix until smooth. Gradually incorporate the wet ingredients into the dry, stirring just until blended.
  3. Stir in the chocolate chips.
  4. Transfer the batter to a large freezer bag or airtight container. Seal tightly and place in the freezer.

To Slow Cook

  1. Place the bag or container in a microwave and thaw on defrost setting.
  2. Transfer the batter to a lightly oiled slow cooker. Cook on low for 4 hours.
  3. Run a knife along the edge to loosen. Cut before serving warm.

 

 

 

***These recipes and more are found in Marie Adams’ Make Ahead Freezer Meals for the Slow Cooker: Fix, Freeze, Slow Cook. To get your own copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious and Healthy Two-Serving Slow Cooker Recipes

Delicious and Healthy Two-Serving Slow Cooker Recipes

Beef and Veggie Soup

* gluten free * dairy free *

Are you tired of vegetables? This soup will remind you how delicious they can be!

Servings: 2 – Prep. time: 20 min. – Cooking time: 8 hours

Ingredients

  • ½ pound ground beef
  • ½ chopped onion
  • 1 garlic clove, minced
  • ½ cup tomato sauce
  • 1 cup beef broth
  • 1 cup pinto beans
  • 1 cup corn kernels, frozen
  • 1 cup green beans, frozen
  • ¼ cup carrots, shredded
  • ½ cup tomatoes, chopped
  • 1 teaspoon chili powder
  • ¼ teaspoon basil, dried
  • Salt and pepper to taste
  • Fresh parsley and sour cream, to garnish

Preparation

  1. In a medium saucepan, brown the beef and drain the fat. Add the onion and garlic and cook for 5 minutes more.
  2. Transfer the beef mixture to the slow cooker and add the tomato sauce, beef broth, pinto beans, corn, green beans, carrots, tomatoes, and spices. Stir to mix it all together.
  3. Cover with the lid, and cook for 8 hours on LOW, stirring occasionally if possible. The soup should thicken.
  4. Serve garnished with fresh parsley and sour cream, if desired.

Nutrition facts per serving

Calories 184, fat 6 g, carbs 20 g, protein 14 g, sodium 332 mg

 

 

Butter Chicken with Coconut Milk

* gluten free *

Butter chicken is delicious, and when it has coconut milk, its rich goodness is satisfying for everyone.

Servings: 2 – Prep. time: 10 min. – Cooking time: 3 hours

Ingredients

  • 1 ½ pounds boneless skinless chicken breasts, cubed
  • ½ sweet onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon red curry paste
  • 1 teaspoon curry powder
  • ½ teaspoon turmeric
  • ¼ teaspoon ground ginger
  • Pinch cinnamon
  • ½ cup coconut milk
  • 2 tablespoons water
  • 2 tablespoons tomato paste
  • ¼ cup heavy cream
  • 2 cups hot basmati rice, for serving
  • ¼ cup cilantro, chopped, for serving

Preparation

  1. Place all the ingredients EXCEPT the cream and the rice into a slow cooker. Combine to mix well.
  2. Cover and cook for 3–4 hours on HIGH or until tender.
  3. Now, slowly add the heavy cream and stir. Cover again and cook to heat through.
  4. Serve with steamy rice, garnished with cilantro.

Nutrition facts per serving

Calories 560, fat 28 g, carbs 39 g, protein 38 g, sodium 421mg

 

 

Noodles Beef Burgundy

This tasty stew is a treat to come home to.

Servings: 2 – Prep. time: 10 min. – Cooking time: 5 hours

Ingredients

  • ½ pound stewing beef
  • 3 ounces mushrooms, sliced
  • 2 small carrots, peeled and chopped
  • 1 (4.5 ounce) can cream of mushroom soup
  • ¼ cup beef broth
  • ½ medium onion, cut in wedges
  • 2 tablespoons tapioca
  • Salt and pepper to taste
  • ¼ teaspoon thyme
  • 1 cup cooked egg noodles

Preparation

  1. Place all the ingredients EXCEPT the noodles into a 3-quart slow cooker and combine well.
  2. Cover, and cook for 5–6 hours on LOW, until the meat is fork tender .
  3. Serve over cooked egg noodles.

Nutrition facts per serving

Calories 273, fat 9 g, carbs 19 g, protein 24 g, sodium 642 mg

 

 

Tuna Casserole

A perfect recipe for enjoying the weekend. It’s easy and does not require much time. You will feel the taste of a homemade food.

Servings: 2 – Prep. time: 25 min. – Cooking time: 5 hours 20 min.

Ingredients

  • 1 tablespoon butter
  • 2 ounces sliced mushrooms
  • ¼ cup sweet pepper
  • ½ medium onion, diced
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 2 tablespoons flour
  • ½ cup chicken broth
  • ½ cup half-and-half
  • ¾ cup egg noodles, uncooked
  • 1 can tuna
  • 1 teaspoon lemon juice
  • ½ cup Monterey Jack cheese, shredded
  • ½ cup frozen peas, thawed
  • ½ cup potato chips, crushed

Preparation

  1. Melt the butter in a medium-size skillet over medium heat. Add the mushrooms, sweet pepper, and onion. Sauté for 3-4 minutes, then add the garlic. Season with salt and pepper.
  2. Sprinkle the skillet with flour and stir it in until the vegetables are coated.
  3. Transfer the mixture to a slow cooker. Add the broth, half-and-half, and egg noodles.
  4. Stir, cover, and cook for 4–5 hours on LOW. The noodles should be fork-tender.
  5. In a mixing bowl, combine the tuna with lemon juice.
  6. Add the tuna mixture to the slow cooker. Stir in the cheese and peas and leave it for 20 minutes, uncovered, to heat through and thicken.
  7. Before serving, sprinkle with crushed potato chips.

Nutrition facts per serving

Calories 393, fat 21 g, carbs 28 g, protein 22 g, sodium 752 mg

 

 

Stuffed Vegetarian Peppers

* vegetarian * gluten-free *

A healthier version of the stuffed peppers your mother used to make!

Servings: 2 – Prep. time: 30 min. – Cooking time: 3 hours 30 min.

Ingredients

  • ⅔ cup cooked rice
  • 1 tomato, chopped
  • ½ cup black beans
  • ⅓ cup frozen corn, thawed
  • ¼ cup mozzarella cheese
  • 3 tablespoons ripe olives
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 2 sweet peppers
  • ¼ cup spaghetti sauce
  • ⅓ cup water
  • 2 tablespoons Parmesan cheese

Preparation

  1. In a large mixing bowl, gently combine the rice, tomato, black beans, corn, mozzarella, olives, garlic, and salt and pepper.
  2. Cut the top of the sweet peppers and scoop out the ribs and seeds. Fill the peppers with the rice mixture.
  3. Mix the spaghetti sauce with the water and pour half of it into a small slow cooker. Place the filled peppers inside and pour the remaining sauce on the top of the peppers. Sprinkle Parmesan cheese on the top.
  4. Cover and cook on LOW for 6-7 hours (or HIGH for 3-3 ½ hours). The pepper should be fork-tender.

Nutrition facts per serving

Calories 261, fat 8 g, carbs 39 g, protein 11 g, sodium 815 mg

 

 

Blueberry Cobbler

* vegetarian *

If you have a sweet tooth, and no time or patience for the kitchen, this one is for you.

Servings: 2 – Prep. time: 10 min. – Cooking time: 3 hours

Ingredients

  • 1 cup blueberry pie filling
  • 2 tablespoons almonds, chopped
  • 3 ounces yellow cake mix
  • 2 tablespoons melted butter
  • Vanilla ice cream for serving

Preparation

  1. Spray a 2-quart slow cooker with non-stick spray
  2. Spoon the pie filling into the slow cooker and spread it out on the bottom.
  3. Sprinkle with almonds and cake mix, and then drizzle the butter over it.
  4. Cover, and cook for 3 hours until the top begins to golden brown in color.
  5. Serve hot with vanilla ice cream.

Nutrition facts per serving

Calories 449, fat 14 g, carbs 78 g, protein 2 g, sodium 343 mg

 

 

***These recipes and more are found in Louise Davidson’s Slow Cooking for Two: 100 Healthy Two-Serving Slow Cooker Recipes. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious Slow-Cooked Recipes Made Two Ways

Delicious Slow-Cooked Recipes Made Two Ways

 

Tomato and Basil Turkey Meatballs

Serves 4 | Prep. time 10 minutes 

Cooking time Slow Cooker 3-6 hours – Dutch Oven 1 hour 45 minutes

Ingredients

For the sauce:

  • 2 (28-ounce) cans of crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 onion, split in half
  • 4 cloves garlic, minced (about 1 ½ tablespoons)
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon crushed red pepper flakes
  • 1 sprig fresh basil leaves, whole
  • Salt, to taste

For the meatballs:

  • ⅓ cup panko breadcrumbs
  • ⅓ cup milk
  • 1 large egg
  • 1 pound ground turkey
  • ⅓ cup Parmesan, shredded
  • 2 tablespoons finely chopped green onion
  • 1 tablespoon minced fresh parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground black pepper

 

  • Chopped parsley to garnish
  • Mashed potatoes or pasta for serving

Slow Cooker Directions

  1. Begin by preparing the sauce. Combine all the sauce ingredients in the slow cooker, cover, and cook on LOW for 6 hours, or HIGH for 3.
  2. Prepare the meatballs. In a mixing bowl, combine the bread crumbs and milk. Let it sit for about 10 minutes, until the milk soaks in.
  3. Mix in the remaining meatball ingredients. Do not overwork the mixture; it will be quite sticky. Form 1-inch meatballs.
  4. When the sauce is ready, remove the onion and basil sprig. Taste, and add salt if necessary.
  5. Carefully place the meatballs in the sauce. Cover, and set the cooker to HIGH. Cook for one hour, or until the meatballs are cooked through.
  6. Serve over mashed potatoes or pasta, garnished with parsley.

Dutch Oven Directions

  1. Begin by preparing the sauce. Combine all the sauce ingredients in the pot, and bring them to a low boil. Reduce the heat to low, cover, and simmer the sauce for an hour, stirring often.
  2. Prepare the meatballs. In a mixing bowl, combine the bread crumbs and milk. Let it sit for about 10 minutes, until the milk soaks in.
  3. Mix in the remaining meatball ingredients. Do not overwork the mixture; it will be quite sticky. Form 1-inch meatballs.
  4. When the sauce is ready, remove the onion and basil sprig. Taste, and add salt if necessary.
  5. Carefully place the meatballs in the sauce. Cover, and place the pot over low heat for 45 minutes, or until the meatballs are cooked through and tender.
  6. Serve over mashed potatoes or pasta, garnished with parsley.

Nutritional information

Calories 494.3, Fat 26.5 g, Carbs 24.8 g, Protein 41.3 g, Sodium 639 mg

 

 

Beef and Peppers Cheese Melts

Serves 6 | Prep. time 15 minutes

Cooking time Slow Cooker 6 hours – Dutch Oven 3 hours

Ingredients

  • 3 pounds beef chuck roast, thinly sliced
  • ½ cup Italian salad dressing
  • 1 cup water
  • 1 red onion, halved and thinly sliced
  • 1 green pepper, cored and thinly sliced
  • 1 roasted red peppers, thinly sliced
  • Salt and pepper to taste (optional)
  • 6 sub buns or French baguette pieces
  • 6 tablespoons salted butter, softened
  • 6 slices provolone cheese

Slow Cooker Directions

  1. Place the roast in the slow cooker and pour the salad dressing over it. Add the water, onion, and green pepper. Cover, and cook on HIGH for 5 hours.
  2. Add the roasted red peppers. Taste, and add salt and pepper if desired.
  3. Cook for 1 hour.
  4. When the meat is almost ready, preheat the broiler to LOW.
  5. Slice open the buns and spread a tablespoon of butter on each. Slide them under the broiler until they are lightly toasted.
  6. Place some of the meat mixture into each bun. Top with cheese, and broil until the cheese is melted and golden.

Dutch Oven Directions

  1. Preheat the oven to 350°F.
  2. Place the Dutch oven over medium-high heat, and coat it with cooking spray.
  3. Pour the salad dressing over the meat. Add the water, onion, and green pepper. Cover, and bake for 2 ½ hours.
  4. Add the roasted red peppers. Taste, and add salt and pepper if desired.
  5. Cook for 30 more minutes and remove the pot from the stovetop.
  6. Preheat the broiler to LOW.
  7. Slice open the buns and spread a tablespoon of butter on each. Slide them under the broiler until they are lightly toasted.
  8. Place some of the meat mixture into each bun. Top with cheese, and broil until the cheese is melted and golden.

Nutritional information

Calories 742, Fat 41.8 g, Carbs 42.5 g, Protein 47.7 g, Sodium 1007 mg

 

 

Sweet and Sour Pineapple Chops

Serves 6 | Prep. time 20 minutes

Cooking time Slow Cooker 6 hours – Dutch Oven 1 ½ hours

Ingredients

  • 3 tablespoons olive oil
  • 6 boneless pork chops, trimmed, about 6 ounces each
  • 1 onion, sliced
  • 2 bell peppers, trimmed and diced
  • 1 stalk celery, sliced
  • ½ cup crushed pineapple
  • 1 cup tomato sauce
  • ¼ cup brown sugar
  • 1 tablespoon rice vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon red pepper flakes
  • 2 tablespoons cornstarch (optional)
  • 3 cups hot rice, for serving

Slow Cooker Directions

  1. In a medium skillet, heat the oil and brown the chops for 4–5 minutes on each side. Transfer them to the slow cooker.
  2. Cover the chops with the onion, green pepper, red pepper, celery, and pineapple.
  3. In a mixing bowl, combine the tomato sauce, brown sugar, rice vinegar, Worcestershire sauce, salt, and red pepper flakes. Mix well, and pour over the pork and vegetables.
  4. Cover, and cook on LOW for 6 hours.
  5. Remove the chops to a platter, and cover. Dissolve the cornstarch in a bit of water and stir it into the sauce until thickened.
  6. Serve the pork and veggies with half a cup of rice, and a spoonful of sauce.

Dutch Oven Directions

  1. Preheat the oven to 325°F.
  2. In the Dutch oven, heat the oil and brown the chops for 4–5 minutes on each side.
  3. Cover the chops with the onion, green pepper, red pepper, celery, and pineapple.
  4. In a mixing bowl, combine the tomato sauce, brown sugar, rice vinegar, Worcestershire sauce, salt, and red pepper flakes. Mix well, and pour over the pork and vegetables.
  5. Cover, and bake for 1 ½ hours, until the pork is tender.
  6. Remove the chops to a platter, and cover. Dissolve the cornstarch in a bit of water and stir it into the sauce until thickened.
  7. Serve the pork and veggies with half a cup of rice, and a spoonful of sauce.

Nutritional information

Calories 431, Fat 14.7 g, Carbs 36.1 g, Protein 35.1 g, Sodium 1534 mg

 

 

Osso Buco (Italian Veal Stew)

Serves 6 | Prep. time 20 min.

Cooking time Slow Cooker 8 hours – Dutch Oven 2-3 hours

Ingredients

  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 6 (1 inch) thick slices veal shank, bone in
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 large onion, roughly chopped
  • 2 large carrots, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, thinly sliced
  • 1 cup chicken stock
  • 1 (14-ounce) can diced tomatoes
  • 2 teaspoons chopped fresh oregano
  • 1 bay leaf

Slow Cooker Directions

  1. In a medium mixing bowl, combine the flour, salt, and pepper. Add the veal shanks and toss to coat.
  2. In a skillet, melt the butter with the olive oil over medium-high heat. Cook the shanks until they are nicely browned all over.
  3. In the slow cooker, combine the onion, carrots, celery, and garlic. Arrange the meat pieces on top.
  4. Pour in the chicken stock and tomatoes, and add the oregano and bay leaf.
  5. Cover, and cook on LOW for 8 hours, until very tender.
  6. Remove the bay leaf before serving.

Dutch Oven Directions

  1. Preheat the oven to 350°F.
  2. In a medium mixing bowl, combine the flour, salt, and pepper. Add the veal shanks and toss to coat.
  3. In the Dutch oven, melt the butter with the olive oil over medium-high heat. Cook the shanks until they are nicely browned all over.
  4. Add the onion, carrots, celery, and garlic, and stir gently to combine.
  5. Pour in the chicken stock and tomatoes, and add the oregano and bay leaf.
  6. Cover, and bake for 2–3 hours, until very tender.
  7. Remove the bay leaf before serving.

Nutritional information

Calories 665, Fat 24.2 g, Carbs 41.0 g, Protein 67.6 g, Sodium 1297 mg

 

 

Lamb Vindaloo

Serves 6 | Prep. time 15 min. + 2 hours overnight marinating time

Cooking time Slow Cooker 6-8 hours – Dutch Oven 2 hours

Ingredients

  • 2 pounds lamb (chops or stew meat)
  • 2 tablespoons butter or ghee
  • ½ cup beef broth
  • 2 large potatoes, peeled and chopped

For the paste (marinade)

  • 4 dried chili peppers
  • 1 small onion, diced
  • 3 cloves garlic, crushed
  • 1 1-inch piece fresh ginger, peeled and grated
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground turmeric
  • 2 teaspoons ground coriander
  • 1 tablespoon cumin
  • 1 laurel leaf
  • 1 teaspoon salt
  • 2 tablespoons white vinegar

Slow Cooker Directions

  1. Soak the chilies in warm water for half an hour.
  2. Drain, and place the chilies in a food processor with the other paste ingredients. Process until smooth.
  3. Pour the marinade over the lamb, and refrigerate for at least 2 hours (or overnight).
  4. In a skillet over medium-high heat, melt the butter or ghee and brown the meat in batches. Place it in the slow cooker.
  5. Add the broth and potatoes, cover, and cook on LOW for 6–8 hours.

Dutch Oven Directions

  1. Preheat the oven to 350°F.
  2. Soak the chilies in warm water for half an hour.
  3. Drain, and place the chilies in a food processor with the other paste ingredients. Process until smooth.
  4. Pour the marinade over the lamb, and refrigerate for at least 2 hours (or overnight).
  5. In the Dutch oven over medium-high heat, melt the butter or ghee and brown the meat in batches. When you are finished, place all the meat in the pot.
  6. Add the broth and potatoes, cover, and bake for 2 hours.

Nutritional information

Calories 348, Fat 11.5 g, Carbs 24.6 g, Protein 34.4 g, Sodium 582 mg

 

 

“Overnight” Breakfast Casserole

Serves 6 | Prep. time 15 minutes – Dutch Oven overnight refrigeration needed 

Cooking time Slow Cooker 6-8 hours – Dutch Oven 45 minutes

Ingredients

  • 1 (30-ounce) package frozen hash brown potatoes
  • 3 cups cooked ham, diced
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 onion, diced
  • 1 green pepper, diced
  • 1 red pepper diced
  • 12 eggs
  • ½ cup milk
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • Fresh chives for serving

Slow Cooker Directions

  1. Coat the slow cooker with cooking spray.
  2. Layer in half of all the Ingredients hash browns, ham, cheddar, mozzarella, onion, and green, and red peppers.
  3. Layer the remaining ham, cheese, and vegetables on top.
  4. Whisk the eggs, and mix in the milk, salt, and pepper.
  5. Pour the egg mixture over the layered ingredients. Cover, and cook on LOW for 6–8 hours.
  6. Serve warm with a sprinkle of thinly sliced chives.

Dutch Oven Directions

  1. The night before serving, coat the Dutch oven with cooking spray.
  2. Layer in half of all the Ingredients hash browns, ham, cheddar, mozzarella, onion, and green and red peppers.
  3. Layer the remaining ham, cheese, and vegetables on top.
  4. Whisk the eggs, and mix in the milk, salt, and pepper.
  5. Pour the egg mixture over the layered ingredients. Cover, and refrigerate overnight.
  6. In the morning, heat the oven to 350°F, and bake for 45 minutes, until it is heated through and the eggs are set.
  7. Serve warm with a sprinkle of thinly sliced chives.

Nutritional information

Calories 641, Fat 34.6 g, Carbs 32.6 g, Protein 49.5 g, Sodium 965 mg

 

***These recipes and more can be found in Louise Davidson’s Slow Cooking Two Ways: Favorite Slow-Cooked Recipes Made Two Ways: Dutch Oven and Slow Cooker. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Vintage Slow Cooker Recipes That Are Still Amazing Today!

Vintage Slow Cooker Recipes That Are Still Amazing Today!

Go down memory lane with these classic vintage crock pot recipes from our childhood! In this blog post, let’s try these selected vintage slow cooker recipes that have been forgotten over time but are still delicious and perfect for a comforting meal or even for Easter day.

Lamb Shanks

I found this recipe card in my mother’s recipe box, it was written on an old piece of paper in 1964 with plenty of notes. It’s simply delicious and easy to make.

Serves 4 | Prep. time 30 minutes | Cooking time 6–8 hours

Ingredients

  • 6–8 lamb shanks
  • 2 tablespoons olive oil
  • 1 white onion, diced
  • 2 carrots, diced small
  • 4 cloves garlic, chopped
  • Salt and pepper to taste
  • 2 cups beef stock
  • 2 cups tomato sauce
  • 2 tablespoons tomato paste
  • 2 beef bouillon cubes, crushed
  • 1 teaspoon thyme leaves, finely chopped
  • 1 teaspoon rosemary, finely chopped
  • 3 tablespoons parsley, finely chopped
  • 1 bay leaf
  • ¼ cup flour
  • 1 cup red wine
  • Mashed potatoes for serving

Directions

  1. Trim any excess fat off the shanks and pat them dry.
  2. Heat the oil in a skillet over medium-high heat and sear the meat. Transfer the pieces to the slow cooker as they are ready.
  3. While the meat is browning, combine the remaining ingredients EXCEPT for the flour and wine in the slow cooker.
  4. When the meat has all been browned, sprinkle the flour into the fat and stir, cooking a minute or two. Gradually add the wine and deglaze the pan. Mix until smooth and add to the slow cooker. Mix gently.
  5. Cover and cook on HIGH for 6 hours or on LOW for about 8 hours or until the meat is tender. Discard the bay leaf.
  6. Transfer the sauce to a saucepan and let it simmer, and reduce for 15 minutes.
  7. Once done, serve the lamb shanks with a side of mashed potatoes.

Nutrition per serving

Calories 956, fat 59 g, carbs 16 g, protein 78 g, sodium 1168 mg

 

 

Apricot Chicken

A 1970s classic, this Apricot Chicken recipe appeared in a magazine called The Arizona Sun. And with the rising popularity of the slow cooker during that time, it’s not surprising to find a recipe for this one with the use of a slow cooker.

Serves 4 | Prep. time 15 minutes | Cooking time 6 hours

Ingredients

  • 1 tablespoon canola oil
  • 4 skinless chicken breasts or 8 thighs, sliced and boneless
  • Salt and pepper to taste
  • ¾ cup orange marmalade
  • 1 cup orange juice
  • 1 (15-ounce) can apricot halves, drained
  • ¼ cup brown sugar
  • 1 packet French onion soup mix
  • 2 tablespoons cornstarch

Sides

  • Steamed rice
  • Steamed broccoli
  • Fresh thyme sprigs

Directions

  1. Place the chicken in a hot skillet with the oil and season with salt and pepper. Cook for 3 minutes on each side, until golden brown.
  2. Meanwhile, add the remaining ingredients EXCEPT for the cornstarch to the slow cooker and mix to combine.
  3. Once all the chicken is done, shift it to the slow cooker. Spoon some sauce over it.
  4. Cover and cook for 6 hours on LOW.
  5. Transfer the chicken to a plate and cover.
  6. Mix the cornstarch with a bit of water and add it to the sauce. Stir to thicken.
  7. Serve the chicken with a generous portion of sauce and sides of your choice.

Nutrition per serving

Calories 889, fat 23 g, carbs 75 g, protein 89 g, sodium 335 mg

 

 

Balsamic Brussels Sprouts

According to historians, brussels sprouts originated in Rome, but they became popular as a vegetable crop during the 16th century in Belgium. This recipe is so simple, yet they taste like a lot of effort was required.

Serves 4 | Prep. time 30 minutes | Cooking time 2–4 hours 

Ingredients

  • 2 pounds Brussels sprouts, cleaned and halved
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Parmesan cheese, for serving

For the balsamic vinegar reduction

  • ½ cup balsamic vinegar
  • 2 tablespoons brown sugar

Directions

  1. Place the Brussels sprouts and olive oil in the slow cooker and mix to coat. Season to taste with salt and pepper.
  2. Cover and cook on LOW for 3–4 hours or on HIGH for 2 hours.
  3. Meanwhile, prepare the balsamic reduction. Combine the vinegar and sugar in a saucepan and bring them to a simmer. Cook on low heat until it reduces by half.
  4. Once the Brussels sprouts are done, place them on a serving plate. Sprinkle with Parmesan and drizzle with vinegar reduction.

Nutrition per serving

Calories 317, fat 19 g, carbs 24 g, protein 18 g, sodium 382 mg

 

 

Pepper Steak

This is my Great Aunt Eunice’s personal spin inspired by the Chinese-American dish of the same name.

Serves 4-6 | Prep. time 20 minutes | Cooking time 4 hours 15 minutes

Ingredients

  • 2 pounds sirloin steaks, sliced into strips
  • 1 tablespoon steak spice
  • ¼ cup all-purpose flour
  • 2 tablespoons butter
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 large white onion, diced
  • 2 cups beef broth
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon white sugar
  • Salt and pepper to taste
  • 2 tablespoons cornstarch + 2 tablespoons water
  • Cooked rice, for serving

Directions

  1. Season the steak with steak spice and sprinkle it with flour.
  2. Heat a large skillet over medium-high heat and melt the butter. Cook the steaks until browned on both sides.
  3. Meanwhile, combine the remaining ingredients in the slow cooker EXCEPT for the cornstarch and water.
  4. Place the steaks in the slow cooker and mix to coat.
  5. Cover and cook for 4 hours on HIGH.
  6. Remove the steak to a plate and cover it to keep it warm. Taste and adjust seasoning with salt and pepper if needed.
  7. Combine the cornstarch and water and mix it into the sauce in the slow cooker. Cook until thickened, about 10 minutes.
  8. Add the beef mixture back into the cooker and stir to coat. Continue cooking for 5 minutes or until warm.
  9. Serve warm with cooked rice.

Nutrition per serving

Calories 636, fat 35 g, carbs 27 g, protein 49 g, sodium 572 mg

 

 

Ham and Bean Soup

In the 1930s, everyone relied on beans and cured meats. This hearty soup is one way they were commonly combined.

Serves 4 | Prep. time 15 minutes | Cooking time 8 hours 

Ingredients

  • 2 carrots, scrubbed and cut into chunks
  • 2 celery stalks, roughly chopped
  • 1 ham bone
  • 12 ounces leftover ham, cubed
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • ¼ cup tomato paste
  • 3 thyme sprigs
  • 2 bay leaves
  • 6 cups water
  • Salt and pepper, to taste
  • Dinner rolls, for serving

Directions

  1. In the slow cooker, combine all the ingredients and mix well.
  2. Cover and cook on LOW for 6 hours.
  3. Remove the ham bone and separate any remaining meat. Add the meat to the soup and discard the bone.
  4. Remove the thyme stems and bay leaves. Taste and adjust the seasonings as desired.
  5. Serve hot with fresh dinner rolls.

Nutrition per serving

Calories 302, fat 7 g, carbs 22 g, protein 31 g, sodium 1219 mg

 

 

Berry Cobbler

Another cobbler recipe is a personal favorite of mine. It is one of the desserts my mother loved to make when she first got a slow cooker. Until today, this recipe has never failed me.

Serves 6 | Prep. time 30 minutes | Cooking time 2 hours

Ingredients

  • 1¼ cups all-purpose flour, divided
  • 1½ cups sugar, divided
  • 1 teaspoon baking powder
  • 1 large egg
  • 2 tablespoons butter, melted
  • ¼ cup milk
  • 2 cups fresh blackberries
  • 2 cups fresh blueberries
  • Vanilla ice cream, for serving

Directions

  1. Butter the inside of the slow cooker.
  2. In a small bowl, combine 1 cup of flour, 2 tablespoons of sugar, and the baking powder. Mix well.
  3. In a separate bowl, combine the egg, butter, and milk. Add the wet ingredients to the dry and mix just to combine.
  4. Spread the batter evenly in the slow cooker.
  5. Toss the berries with the remaining flour and sugar, and pour over the batter.
  6. Cover, and cook on HIGH for 2 hours or until set.
  7. Serve with a scoop of vanilla ice cream.

Nutrition per serving

Calories 555, fat 9 g, carbs 113 g, protein 6 g, sodium 29 mg

 

**These recipes and more can be found in Louise Davidson’s Slow Cooker Forgotten Recipes: Old-Fashioned Crock Pot Classics That Are Still Amazing Today! To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious and Easy One-Pot Slow Cooker Meals

Delicious and Easy One-Pot Slow Cooker Meals

Cooking a meal in a slow cooker is convenient and makes the food extra delicious. Check out these tasty one-pot crock pot everyday recipes!

Italian Meatball Soup

Serves 8

Ingredients

  • 2 (14½-ounce) cans Italian-style tomatoes, diced, undrained
  • 2 (12-ounce) bags of Italian-style turkey meatballs, thawed and cooked
  • 1 (15-ounce) can of black beans, rinsed, drained
  • 1 (14-ounce) can of seasoned chicken broth with roasted garlic
  • 1 (10-ounce) bag of frozen soup vegetables
  • Salt and pepper to taste
  • Some fresh oregano (optional)

Directions

  1. Mix everything except the oregano in a bowl.
  2. Transfer the mixture to your slow cooker and cook on LOW for 6 to 7 hours. You can also cook on HIGH for 3 to 3½ hours if you are in a hurry!
  3. Transfer to a bowl and sprinkle with oregano, if desired.
  4. Serve and enjoy.

 

Slow Cooked Lasagna

Serves 2

Ingredients

  • Cooking spray
  • ½ cup diced onions
  • 1 carrot, diced
  • 2 cup tomato sauce or marinara pasta sauce
  • 1 teaspoon dry oregano
  • 1 cup ricotta
  • ¼ cup freshly grated Parmesan cheese
  • 8 ounces of Mozzarella cheese, sliced
  • 8 ounces lean ground beef
  • 2 garlic cloves, minced
  • 1 celery stalk, diced
  • 1 teaspoon ground basil
  • Salt and pepper to taste
  • 1 egg
  • 6 ready-to-use lasagna noodles

Directions

  1. Coat the bottom of a large and deep skillet with cooking spray.
  2. Add the onions and garlic and fry for 1-2 minutes over medium heat.
  3. Add the brown ground beef, carrots, and celery and fry until the beef is browned about 3-4 minutes. Remove from heat.
  4. Add the tomato sauce or pasta sauce, basil, or oregano, and season to taste with salt and pepper. Stir a few times to combine all the ingredients.
  5. Lightly beat the egg, Ricotta, and Parmesan cheese in a small bowl.
  6. Lightly coat a 2-quart slow cooker.
  7. Spread a quarter of the beef and tomato sauce at the bottom of the 2-quart slow cooker.
  8. Top with two lasagna noodles, breaking them up if necessary to cover the sauce. Add half of the remaining beef and tomato sauce on top of the noodles. Top this layer with 2 more lasagna noodles. And then top with the ricotta mixture. Add the last two lasagna noodles and cover with the remaining beef and tomato sauce. Top with the Mozzarella slices
  9. Cover, and cook for 6-7 hours on LOW until the lasagna is bubbling and the noodles are soft.

 

 

Crock Pot Chicken Tikka Masala

Serves 6

Ingredients

  • 3 pounds chicken, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 1 teaspoon cumin powder
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1 cup tomatoes, diced
  • 1 onion, chopped
  • 1 teaspoon ground ginger
  • 2 teaspoons smoked paprika
  • ¼ cup garam masala
  • 1 cup coconut milk
  • Fresh coriander for topping

Directions

  1. Add the oil, chicken, and all the dry spices to the crock pot.
  2. Add the diced tomatoes, onion, ginger, garlic, tomato paste, salt, and coconut milk. Mix together thoroughly. Cook on low for 6 hours or high for 3 hours.
  3. Once the chicken is done, add in the heavy cream and mix.
  4. Garnish with some fresh coriander and cream.

 

 

Cajun Potatoes

Serves 4

Ingredients

  • 3 potatoes, cubed or wedged
  • 1 cup corn
  • 1–2 teaspoons of Cajun seasoning
  • Salt and pepper
  • 4 sausages, sliced
  • ½ cup vegetable broth
  • ½ teaspoon red pepper flakes

Directions

  1. Add all ingredients to the slow cooker.
  2. Cook on low for 7 hours, until potatoes are tender.

 

 

Brownie Cake

Serves 8

Ingredients

  • 1 (15 ¼-ounce) box of chocolate cake mix
  • 1 (3.8-ounce) box of instant chocolate pudding mix
  • 4 eggs
  • 1 cup water
  • 8 ounces of sour cream
  • 1 cup chocolate chips
  • ¾ cup oil

Optional Toppings

  • Vanilla ice cream
  • Chocolate syrup

Directions

  1. Whisk everything together until fully combined.
  2. Transfer the mixture to your crockpot and cook on LOW for 3 hours.
  3. Transfer the cake to a plate and cut it into serving-sized slices.
  4. Top with the optional toppings, if desired, and serve.

 

 

***These recipes and more can be found in Louise Davidson’s Slow Cooker Cookbook: Easy One-Pot Meal Crock Pot Recipes. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious Instant Pot Recipes

Delicious Instant Pot Recipes

Delicious Instant Pot Recipes

Try out these delicious recipes!

Breakfast Bread Pudding

Serves 4-6 | Prep time 10 minutes plus 20 minutes absorption time | Cook time 20 minutes

Ingredients

  • 7 slices cinnamon bread, toasted and cubed
  • ½ cup raisins
  • ¼ cup crushed nuts of choice (almonds, peanuts, pecans, and walnuts are all good)
  • 4 tablespoons butter, melted
  • ½ cup packed brown sugar
  • 3 cups whole milk
  • 3 eggs, beaten
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • Maple syrup, honey, or applesauce (optional)

Directions

  1. Place the bread, raisins, and nuts in a heatproof metal or glass pan that will fit into the Instant Pot.
  2. In a bowl, whisk the butter, brown sugar, milk, eggs, vanilla, cinnamon, and salt together.
  3. Pour the liquid into the bread mixture and stir.
  4. Let it sit for 20 minutes, stirring occasionally.
  5. Cover the bowl with foil.
  6. Fill the Instant Pot with 1 ½ cups of water and place the trivet in the pot. Use a foil sling to lower the pan into the Instant Pot.
  7. Cover and lock the lid and set the timer to 20 minutes.
  8. Quick release and wait for the valve to drop.
  9. Open and lift the pan out.
  10. Drizzle with maple syrup, honey, or applesauce, if desired.

 

Sauerkraut Beef Brisket Soup

Serves 6 | Prep time 10 minutes | Cook time 21 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 cup onion, diced
  • 1 teaspoon caraway seeds
  • 4 cloves garlic, crushed and minced
  • 1 pound beef brisket, sliced thin
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon fresh thyme
  • 4 cups beef stock
  • 2 cups sauerkraut with liquid
  • 1 tablespoon tomato paste
  • 1 teaspoon honey

Directions

  1. Set the Instant Pot to the sauté setting and add the olive oil.
  2. Once the oil is hot, add the onion, caraway seeds, and garlic. Sauté until firm tender, approximately 3-5 minutes.
  3. Next, add the sliced brisket and season the mixture with salt, black pepper, and thyme.
  4. Add the beef stock and turn the machine to the pressure cooker setting.
  5. Seal and cook for 15 minutes.
  6. Carefully release the steam using the quick release method and open the lid.
  7. Add the sauerkraut, tomato paste, and honey.
  8. Close the machine and cook for an additional 6 minutes, until the brisket is cooked to the desired doneness. Use the natural release method to release the steam.

 

Chicken Adobo

Serves 4-6 | Prep time 25 minutes | Cook time 15 minutes

Ingredients

  • 2 pounds chicken
  • 2 tablespoons olive oil
  • 1 cup soy sauce
  • ⅓ cup light soy sauce
  • ½ cup vinegar
  • ¼ cup fish sauce
  • 2 tablespoons stevia
  • ½ teaspoon ground black peppercorn
  • 2 red chilies
  • 2 dried bay leaves
  • Salt, to taste

Directions

  1. In a large bowl, mix together soy sauce, light soy sauce, vinegar, fish sauce, red chilies, bay leaves, stevia, salt, and pepper.
  2. Pour the oil into the Instant Pot and turn on sauté mode.
  3. Brown the chicken in the Instant Pot.
  4. Add the bowl mixture.
  5. Let simmer for 2 minutes and then press the ON/OFF button.
  6. Lock the lid tightly and set the timer to 15 minutes at high pressure.

 

Cheesy Mashed Potatoes

Serves 2-4 | Prep time 10 minutes | Cook time 10 minutes

Ingredients

  • 4 russet potatoes, peeled and quartered
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • Pinch of salt
  • ½ cup milk
  • 2 tablespoons Parmesan cheese, grated
  • Salt and black pepper, to taste

Directions

  1. Fill an Instant Pot with 1 cup of water.
  2. Place the potatoes in the steaming basket.
  3. Put the trivet in the pot and position the steaming basket over it.
  4. Close and lock the lid. Set the manual timer to 8 minutes.
  5. After cooking, use a quick release.
  6. While the potatoes are cooking, prepare the milk mixture.
  7. Melt the butter in a saucepan over medium heat.
  8. Add the garlic and salt, cooking until the garlic is golden brown (about 2 minutes).
  9. Stir in the milk, loosening any bits stuck to the bottom of the pan.
  10. Remove the pot from the heat and set it aside.
  11. Transfer the potatoes to a large bowl and use a potato masher to mash them.
  12. Pour in half of the milk mixture and continue mashing to incorporate.
  13. Gradually add the remaining milk mixture until the desired texture is attained.
  14. Add the Parmesan cheese and season with salt and pepper.
  15. Serve while warm.

 

Chocolate Cheesecake

Serves 2-4 | Prep time 10 minutes | Cook time 5 minutes

Ingredients

  • 6 egg yolks
  • 1 cup stevia
  • ⅓ cup water
  • ⅓ cup cacao powder
  • 1½ cups whipping cream
  • 1 cup almond milk
  • 1 teaspoon vanilla
  • Sea salt, pinch

Directions

  1. Whisk egg yolks in a bowl.
  2. Combine stevia, cocoa powder, and water in a saucepan.
  3. Heat on low flame until all ingredients are dissolved.
  4. Add almond milk and cream. Let the mixture get heated up, but don’t boil it.
  5. Remove from heat and add salt and vanilla.
  6. Pour this warm chocolate mixture one tablespoon at a time into the egg yolk bowl, whisking constantly.
  7. Pour this mixture into oil-greased ramekins.
  8. Pour 2 cups of water into the Instant Pot.
  9. Place the trivet inside.
  10. Place the ramekins on the trivet.
  11. Close the lid and press manual for 5 minutes.
  12. Quick release the steam.
  13. Refrigerate the ramekins for 4–6 hours before serving.

 

 

**These recipes and more can be found in Instant Pot Cookbook: 500 Easy Everyday Instant Pot Recipes for Beginners by Marie Adams. If you want to get your own copy, click the cover or here.

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