slow cooker recipes

Packed with chunks of chicken, tomatoes, beans, and corn, this is the perfect easy and filling weeknight meal.&nbsp;

Crock Pot Chicken Enchilada Soup

olive oil

yellow onion, (finely chopped)

garlic, (minced)

salt

pepper

chili powder

sweet paprika

cumin

garlic powder

(19 ounces) red enchilada sauce

(15 ounces) corn,

(15 ounces) black beans

tomatoes

chicken broth

boneless, skinless chicken breasts

bay leaf

low fat white or yellow shredded cheddar cheese, (plus more for serving)

heavy cream

sour cream, (for serving)

cilantro

lime, (for serving)

Other toppings may include sliced avocados and crushed tortilla chips

Heat olive oil in a skillet; add onions and cook for 3 minutes.

Stir in the garlic and season with salt, pepper, chili powder, paprika, cumin, and garlic powder.

Pour in 1/3 cup of the enchilada sauce; scrape up all the bits at the bottom of the skillet and pour it all into the bowl of your Slow Cooker/Crock Pot.

Combine the remaining enchilada sauce, corn, beans, diced tomatoes, chicken broth, and bay leaf in the crock pot; stir.

Arrange the chicken breasts on top.

Cover and set on LOW for 6 hours, or until chicken is cooked through. OR set it on HIGH for 3 hours, or until chicken is done.

Remove chicken from the crock pot and shred it.

Stir it back into the slow cooker.

Stir in cheese and heavy cream.

Ladle soup into bowls and top with sour cream, cilantro, limes, and cheese.

Serve.

An amazing slow cooker meal that is way better than takeout! The chicken is breaded to perfection and the sauce is full of flavor! The cashews hidden throughout are the best part!

Slow Cooker Cashew Chicken

lbs chicken breasts (boneless skinless, About 4 pieces, cut into 1 inch pieces)

Tablespoons Cornstarch

tsp black pepper

Tbsp canola oil

soy sauce (low sodium)

Tbsp rice wine vinegar

Tablespoons ketchup

Tablespoons sweet chili sauce

Tbsp brown sugar

garlic

ginger

tsp red pepper flakes

cashews

Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture.

Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.

Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (I like my cashews to be softer so I add them during the cooking process, if you want more of a crunch, add them right before serving)

Cook on LOW for 3 to 4 hours.

Serve over rice. Makes 4-6 servings.

This crock pot pork roast is a simple set it and forget dinner! The pork cooks all day in gravy and comes out so tender, juicy, and flavorful. Serve with mashed potatoes or buttered egg noodles.

Crock Pot Pork Roast and Gravy

pork roast

cream of chicken soup

onion soup mix

Add the cream of chicken soup and onion soup mix to a 5-6 quart slow cooker and stir to combine.

Add the pork roast to the slow cooker and spoon some of the soup mixture over the roast.&nbsp;

Cover and cook on high for 5 hours or low for 9 hours, until pork is easily shred with a fork.

Stir the pork into the gravy and serve.

Looking for the best slow cooker soup recipe? This Slow-Cooker Chicken Tortilla Soup from Delish.com combines chicken breasts, fire-roasted tomatoes, and black beans for the easiest, healthiest soup. Don't skip the tortilla croutons.

Slow-Cooker Chicken Tortilla Soup

chicken breasts

black beans,

corn

bell peppers, chopped

white onion, chopped

c. cilantro,

garlic,

tbsp. cumin

tbsp. chili powder

kosher salt

c. shredded Monterey jack

corn tortillas,

avocado,

Sour cream,

Lime wedges,

I double this recipe and make it at least twice a month...keep all the ingredients on hand so I can throw it all in, except for cilantro and avocado of course.  I add hatch chilis for spice and use chipotle chili powder instead of regular for a unique flavor.  And put the cheese on each serving not in top of it all.

Super easy and delicious. I used the meat off a rotisserie and it was ready much faster. I also agree to use a Mexican cheese blend and to put it on individual servings.

Best chicken tortilla soup, very easy to make. Love making this when i have people over. I get a ton of compliments. Thank you for the great recipe. This is definitely a keep, I have been making this for the last 2 years.

This was super easy and really yummy!! My family loved it. We didn't add the cheese until our bowls were dished up as suggested and it was perfect. I also added an extra cup of chicken stock to make sure it still had a good soup broth. I also put 1/2 tbsp of cumin instead or a full tbsp so it wasn't to over powering. We will definitely be making this again and enjoying the leftovers for the next couple days.

Great soup! It is definitely a keeper and will be a staple for my family! My only suggestion would be not to add the cheese to the entire batch of soup as it makes the leftovers look murky. Just add the cheese to individual servings! Other than that...perfect!

This soup is amazing!  So easy to make and the avocado and sour cream make it so creamy and rich. I will make this again and again

Delicious! This is just like the soup at my favorite restaurant.

I did not think this soup was very good. It just tasted like we threw a bunch of ingredients together -no depth of flavor. I told my husband no more slow cooker recipes unless I approve them.

Have this in the crockpot now. Can’t wait to try. I see it yields 6 serving but does anyone know how much 1 serving is? 1 cup? Thanks.

I was disappointed in this soup. It was very watery and bland. I added some tomato juice but it needed more corn, beans, spices.

This is by far the best chicken tortilla soup we have ever had!  Absolutely delicious!!

It turned out really great! I gotta tell ya, my husband and I both fell in love. The only things I changed is I cut the recipe in half (for the two of us) and added an ounce of cream cheese.
This is going down in my personal recipe book and will be a staple for my growing family years to come. Thank you to the creator of this. Kudos to you.

I am not a good cook at all and I was able to make this and it was Amazing!  My family loved it too. I added the cheese to each serving like suggested. It took me longer than suggested because like I said I am not good in the kitchen and I burned the first set of tortillas and had to redo them. It also took me a while to shred the chicken and cut up the cilantro and avocado. But it was worth it! Soooo yummy!!!

This soup was so so good!! I’m 20 and definitely no chef but my boyfriend said it was the best soup he’s ever had (and same here). It was incredibly easy to make, I threw everything in the pot and left for work and came back 6 hours later and my meal was done!!! Cheddar jack goes really well with it (I didn’t put it in the crockpot) as well as sour cream. Definitely making this for the rest of my life!!!!

https://streaming.hearstdigitalstudios.com/72485fa2-106b-424f-956c-6a08ed8377f4/video_rover_16x9_1080p_hd_1541807203_40106.mp4

This chicken soup is the easiest way to warm up.

Slow-Cooker Chicken Tortilla Soup is the No-Fuss Way to Enjoy a Hearty Meal!

This Slow Cooker White Bean Soup practically makes itself! Just throw everything into the pot and press go for a thick, flavorful, and filling vegan soup.

Slow Cooker White Bean Soup

olive oil (0.32)

garlic (0.32)

yellow onion (0.11)

carrots (about 1/2 lb.) (0.30)

celery

dry navy beans* (1.25)

bay leaf (0.30)

rosemary (0.10)

thyme (0.05)

tsp smoked paprika (0.05)

black pepper

water (0.00)

salt,

Mince the garlic, dice the onion, slice the celery, and peel and slice the carrots. Add the olive oil, garlic, onion, celery, and carrots to a large (5qt or larger) slow cooker.

Give the beans a quick rinse in a colander and then add them to the slow cooker, along with the bay leaf, rosemary, thyme, paprika, and some freshly cracked pepper.

Add six cups of water to the slow cooker and stir to combine the ingredients. Place the lid on the slow cooker and cook on low for 8-9 hours or on high for 4-5 hours.

After 8 hours on low or 4 hours on high, stir the soup and begin to mash the beans against the side of the slow cooker to thicken the soup. Once the soup is thickened to your liking, start adding salt to taste. Begin with 1/2 tsp and add more until the soup tastes flavorful to you. I used about 2 tsp total.

Serve the soup hot with crackers or crusty bread for dipping.

Use your slow cooker or crock pot to make this intensely flavored Rosemary Garlic Beef Stew with fork tender bits of beef and colorful vegetables.&nbsp;

Slow Cooker Rosemary Garlic Beef Stew

carrots (1/2 lb.) (0.55)

celery (0.65)

onion

lbs red potatoes (1.00)

garlic, minced (0.32)

lbs beef stew meat (9.06)

Salt and pepper (0.05)

all-purpose flour (0.04)

beef broth (0.30)

Dijon mustard (0.24)

Worcestershire sauce (0.06)

Tbsp soy sauce (0.10)

Tbsp brown sugar (0.02)

rosemary (0.15)

Dice the onion and slice the carrots and celery. Wash the potatoes well and cut them into one inch cubes. Place the onion, carrots, celery, and potatoes into a large slow cooker.

Place the stew meat in a large bowl and season liberally with salt and pepper. Add the flour and toss the meat until it is coated. Set the floured meat aside.

Heat the olive oil in a large heavy skillet over medium heat. Sauté the garlic in the hot oil for about one minute, or until soft and fragrant. Add the floured meat and all the flour from the bottom of the bowl to the skillet. Let the beef cook without stirring for a few minutes to allow it to brown on one side. Stir and repeat until most or all sides of the beef pieces are browned. Add the browned beef to the slow cooker and stir to combine with the vegetables.

Return the skillet to the burner and turn the heat down to low. Add the beef broth, Dijon, Worcestershire sauce, soy sauce, brown sugar, rosemary, and thyme to the skillet. Stir to combine the ingredients and dissolve the browned bits from the bottom of the skillet. Once everything is dissolved off the bottom of the skillet, pour the sauce over the ingredients in the slow cooker. The sauce will not cover the contents of the slow cooker, but it's okay. More moisture will be released as it cooks.

Place the lid on the slow cooker and cook on high for four hours. After four hours, remove the lid and stir the stew, breaking the beef into smaller pieces as you stir. Taste the stew and adjust the salt if needed. Serve hot as is, or over a bowl of rice or pasta.

Slow Cooker Moroccan Chickpea Stew

cooking spray

turkey

tbsp extra virgin olive oil (light)

tbsp poblano pepper (chopped)

carrots

28 oz can petite diced tomatoes

15 chick peas, drained

low sodium (99% fat free chicken broth*)

turmeric

paprika

coriander

bay leaves

tsp crushed red pepper flakes

Italian parsley

Spray a large nonstick skillet with cooking spray and over medium high heat cook ground turkey for 10-12 minutes.

Break up the ground meat and mix so meat cooks evenly; place in the slow cooker.

To the skillet add the olive oil, onions, pepper, carrots, and celery and sauté until soft, about 8 minutes.

Add garlic and sauté for another 2 minutes.

Transfer to slow cooker along with diced tomatoes, chick peas, spices, broth and gently mix well.

Cover and cook on LOW heat 6 to 8 hours.

Remove bay leaves and serve; garnish with fresh herbs.

Crock Pot Picadillo is a flavorful Cuban dish made with ground beef and a sauce made from simmering tomatoes, green olives, bell peppers, cumin, and spices. 

Crock Pot Picadillo

lbs 93% lean ground beef

red bell peppers

garlic (minced)

tomato (diced)

tomato sauce

alcaparrado (manzanilla olives, pimientos, capers or green olives)

tsp cumin

kosher salt and fresh pepper (to taste)

Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces.

When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.

Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives) [I usually add some of the brine from the jar for added flavor] then add the spices.

Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8.

After it's ready, taste for salt and add more as needed [I added a little more cumin and garlic powder at the end as well since the crock pot tends to mute the flavors of herbs and spices].

Discard the bay leaves and serve over brown rice.

Makes about 5 3/4 cups.

The best way to make spinach-artichoke dip taste even more delish? Adding Boursin for a supremely creamy texture.

Slow-Cooker Boursin Spinach-Artichoke Dip

10-oz. box frozen spinach, thawed

artichoke hearts

Boursin

c. shredded white Cheddar

c. Parmesan

Garlic, Chopped

red pepper flakes

This was the best spinach artichoke dip I’ve ever had!!! And i love my spinach artichoke dip!!! Yes make sure you drain the artichoke hearts, I even chopped mine up a little bit and make sure you add A BLOCK OF CREAM CHEESE AS WELL. Also it calls for a tablespoon of red pepper flakes which gives it a little spice, which was fine for us we love spicy food. But if you don’t, i would cut that in half.

This was delicious. We also only put in one can of artichokes because we only had one.  It turned out just fine, and it seemed like two cans would have been too much. 

I was able to buy everything, including the Boursin at Trader Joe's, except white cheddar .

No pita. They are too thick,  only veggies or thin tortilla chips

This delicious and hearty soup recipe is the perfect way to use up your leftover ham!

Slow Cooker Ham and Noodle Soup

ham,

onions, quartered

oregano

water

pasta

parsley

Add all the ingredients except the pasta and the 1 pound of ham to a slow cooker.

Just add enough water to cover the ham bone, too much water will make a weaker stock. We used approximately 8 cups of water for this size ham bone. Set on high and cook for 6-8 hours

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