15 Slow Cooker Dinner Recipes That Work While You're Away

Slow cooker dinner recipes offer a perfect solution for busy lives. Classic Beef Stew provides hearty flavors with minimal effort, while Honey Garlic Chicken combines sweet and savory notes. Vegetarian Chili packs in nutrition and spice, and Pulled Pork Sandwiches deliver savory satisfaction. For a warm soup option, Minestrone is both comforting and nutritious. These recipes are ideal for cooking while away from home. Discover even more delicious options that fit seamlessly into a bustling schedule.

Classic Beef Stew

Classic Beef Stew is a hearty and comforting dish perfect for families and anyone seeking to warm up on a chilly day.

This slow-cooked meal showcases tender beef simmered with an assortment of vegetables in a rich, savory broth. Ideal for busy individuals, you can prepare it in just 20 minutes and let the slow cooker do the rest, resulting in a flavorful dinner ready to serve in 8 hours.

Ingredients:

2 pounds beef chuck, cut into 1-inch cubes
4 medium potatoes, peeled and diced
3 carrots, sliced
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons olive oil
1 bay leaf
Optional: 1 cup frozen peas

Cooking Steps:

Sear the Beef: Heat olive oil in a skillet over medium-high heat. Season the beef cubes with salt and pepper, then sear them in batches until browned on all sides. Transfer the beef to the slow cooker.
Prepare the Vegetables: In the same skillet, add onions and garlic, cooking for 2-3 minutes until softened. Add to the slow cooker.
Combine Ingredients: Add the diced potatoes, sliced carrots, beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf to the slow cooker. Season with additional salt and pepper to taste.
Cook: Cover the slow cooker and set it on low for 8 hours, or high for 4 hours, until the beef is tender and the vegetables are cooked through.
Add Peas: If using, stir in the frozen peas during the last 30 minutes of cooking.
Serve: Once cooked, remove the bay leaf, taste, and adjust the seasoning if necessary. Serve warm with crusty bread or over rice for a complete meal.

Variations and Tips:

Meat Alternatives: For a lighter version, try using lean cuts of beef like sirloin or substitute with chicken thighs for a different flavor profile.
Vegetable Additions: Feel free to add other vegetables such as celery, turnips, or bell peppers for more variety.
Thicker Stew: For a thicker stew, combine 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Stir it into the stew during the last 30 minutes of cooking.
Storage: Leftover stew can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Reheat on the stove or in the microwave until warmed through before serving.

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Chicken Tikka Masala

Chicken Tikka Masala is a delectable Indian dish featuring tender chicken pieces marinated in spices and yogurt, simmered in a rich and creamy tomato sauce.

This meal is perfect for families looking to enjoy flavorful dishes with minimal hands-on time. Ideal for a cozy family dinner or gatherings with friends, this recipe requires about 15 minutes of preparation, followed by slow cooking for 4 to 6 hours.

Ingredients:

2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup plain yogurt
1 tablespoon garam masala
1 tablespoon cumin
1 tablespoon coriander
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon salt
4 cloves garlic, minced
1 inch ginger, minced
1 onion, finely chopped
1 can (14 oz) diced tomatoes
1 cup coconut milk or heavy cream
Fresh cilantro for garnish
Cooked basmati rice or naan for serving

Cooking Steps:

In a large mixing bowl, combine yogurt, garam masala, cumin, coriander, turmeric, paprika, salt, garlic, and ginger. Mix well to form a marinade.
Add the chicken pieces to the marinade and coat them thoroughly. Refrigerate for at least 1 hour, preferably overnight for maximum flavor.
Transfer the marinated chicken to the slow cooker, add the chopped onion and diced tomatoes, and mix to incorporate.
Cook on low for 4 to 6 hours, or on high for 2 to 3 hours until the chicken is tender and thoroughly cooked.
About 30 minutes before serving, stir in coconut milk or heavy cream, allowing it to blend with the sauce.
Serve the Chicken Tikka Masala over cooked basmati rice or with naan, and garnish with fresh cilantro.

Variations and Tips:

For a vegetarian version, replace chicken with chickpeas or tofu and adjust cooking times accordingly.
Adjust the level of spiciness by using mild or hot paprika, or by adding chopped green chilies.
Add vegetables like bell peppers or spinach to boost the nutritional value.
If you prefer a thicker sauce, you can use a slurry of cornstarch mixed with water about 30 minutes before serving.
Make sure to taste and adjust seasoning before serving, adding more salt or spices as desired.

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Vegetarian Chili

Vegetarian chili is a hearty and flavorful dish that's perfect for those looking to enjoy a satisfying meal without meat. Rich in spices and packed with nutritious beans and vegetables, this slow cooker chili is ideal for vegetarians, vegans, or anyone simply seeking a delicious plant-based option.

It takes about 15 minutes of prep time, and the slow cooker will do the rest, allowing the flavors to meld beautifully throughout the day.

Ingredients:

1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) kidney beans, rinsed and drained
1 can (15 oz) corn, drained
1 can (28 oz) diced tomatoes
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper (red or green), chopped
2 medium carrots, diced
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper
1 cup vegetable broth
Optional toppings: avocado, sour cream, shredded cheese, cilantro

Cooking Steps:

In the slow cooker, combine the black beans, kidney beans, corn, diced tomatoes (with juice), chopped onion, minced garlic, bell pepper, carrots, chili powder, cumin, smoked paprika, salt, and black pepper.
Pour the vegetable broth over the mixture and stir well to combine all ingredients.
Cover the slow cooker with a lid, set it to low, and cook for 6-8 hours, or on high for 3-4 hours, until the vegetables are tender and the flavors are well blended.
Before serving, taste the chili and adjust seasoning if necessary.
Serve hot, and allow everyone to add their preferred toppings to their bowls.

Variations & Tips:

Spice it Up: Add diced jalapeños or a splash of hot sauce if you like extra heat.
Heartier Chili: Include additional vegetables such as zucchini or mushrooms for extra texture.
Make it Smoky: Add a chipotle pepper in adobo sauce to give a smoky flavor to your chili.
Storage: Leftover chili can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
Perfect Pairings: Serve with cornbread or over rice for a complete meal.

Enjoy your delicious and healthy vegetarian chili!

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Honey Garlic Chicken

Honey Garlic Chicken is a delectable slow cooker dish that combines the sweetness of honey with the savory essence of garlic, creating a delicious, finger-licking meal that is ideal for busy weeknight dinners or family gatherings.

With a total preparation time of just 10 minutes and a slow cooking time of 4 to 6 hours, this dish is perfect for anyone looking to enjoy a hearty, flavorful meal without spending too much time in the kitchen.

Ingredients:

2 pounds boneless, skinless chicken thighs
1/2 cup honey
1/4 cup soy sauce
1/4 cup ketchup
4 cloves garlic, minced
1 teaspoon ground ginger
1 tablespoon sesame oil
Salt and pepper, to taste
Sliced green onions, for garnish
Sesame seeds, for garnish

Cooking Steps:

Prep the Chicken: Season the chicken thighs with salt and pepper on both sides and place them in the slow cooker.
Mix the Sauce: In a medium bowl, whisk together the honey, soy sauce, ketchup, minced garlic, ground ginger, and sesame oil until well combined.
Combine: Pour the sauce mixture evenly over the chicken in the slow cooker, ensuring all pieces are well coated.
Cook: Cover the slow cooker and set it on low for 4 to 6 hours, or until the chicken is tender and easily falls apart with a fork.
Serve: Once cooked, remove the chicken from the slow cooker and place it on a serving platter. Drizzle some of the remaining sauce over the top, and garnish with sliced green onions and sesame seeds.

Variations and Tips:

Substitution: Feel free to use chicken breasts instead of thighs for a leaner option, although thighs generally yield more flavor and moisture.
Vegetable Add-In: For a one-pot meal, consider adding chopped vegetables such as bell peppers, carrots, or snap peas 1 to 2 hours before the chicken is done cooking.
Adjusting Sweetness: If you prefer a less sweet dish, reduce the amount of honey to 1/3 cup or substitute some of it with apple cider vinegar for a tangy twist.
Serving Suggestions: Serve the honey garlic chicken over rice, quinoa, or with steamed vegetables for a complete meal.
Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove before serving.

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Pulled Pork Sandwiches

Pulled pork sandwiches are a delicious and satisfying dish that features tender, flavorful shredded pork served on a soft bun. This dish is ideal for gatherings, family dinners, or game day, making it a versatile option for any occasion.

The preparation time is minimal, with just a little hands-on work, allowing you to enjoy the process without the stress. The slow cooker does the heavy lifting, making this a perfect recipe for busy weeknights or a leisurely Sunday.

Ingredients:

3-4 pounds pork shoulder (also known as pork butt)
1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
1 cup barbecue sauce (your choice of flavor)
1/2 cup chicken broth
1 tablespoon brown sugar
1 tablespoon apple cider vinegar
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
8 hamburger buns
Coleslaw (for topping, optional)

Cooking Steps:

Start by heating olive oil in a large skillet over medium heat. Sear the pork shoulder on all sides until browned (about 3-4 minutes per side). This step enhances the flavor but can be skipped if you're short on time.
Place the chopped onion and minced garlic at the bottom of the slow cooker. Lay the seared pork on top.
In a bowl, combine the barbecue sauce, chicken broth, brown sugar, apple cider vinegar, smoked paprika, salt, and black pepper. Pour this mixture over the pork in the slow cooker.
Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the pork is easily shredded with a fork.
Once done, remove the pork from the slow cooker and let it rest for 10 minutes. Shred the meat using two forks and return it to the slow cooker, mixing it with the juices.
Serve the pulled pork on hamburger buns, and top with coleslaw if desired.

Variations and Tips:

Spicy Kick: Add some chopped jalapeños or a dash of hot sauce to the barbecue sauce mixture for an extra kick.
Pineapple Twist: Include pineapple juice in the sauce for a tropical flavor profile that pairs well with pork.
Low-Sodium Version: Use low-sodium chicken broth and a low-sugar barbecue sauce to make this dish healthier.
Storage: Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months. Reheat gently before serving.
Serving Suggestions: Pair with pickles, extra barbecue sauce, or sweet potato fries for a complete meal.

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Vegetable Soup

Vegetable soup is a hearty, nutritious dish that is perfect for anyone seeking a warm, comforting meal, especially on chilly days.

It's an ideal choice for vegetarians, those looking to increase their vegetable intake, or simply anyone wanting a delicious, wholesome dinner. The preparation time is approximately 15 minutes, with a cooking time of 6-8 hours in the slow cooker, allowing all the flavors to meld beautifully.

Ingredients:

4 cups vegetable broth
2 cups diced tomatoes (canned or fresh)
2 cups chopped carrots
1 cup diced potatoes
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup chopped celery
1 cup corn (fresh, frozen, or canned)
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon thyme
Salt and pepper to taste
Optional: 1 cup of leafy greens (spinach, kale, or Swiss chard)

Cooking Instructions:

Prep Ingredients: Start by rinsing and chopping all your vegetables as indicated in the ingredients list.
Combine in Slow Cooker: Place the vegetable broth, tomatoes, carrots, potatoes, green beans, celery, corn, onion, and garlic into your slow cooker.
Season: Add the basil, parsley, thyme, salt, and pepper to the mixture. Stir everything well to combine.
Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours. If you're adding leafy greens, stir them in during the last 30 minutes of cooking.
Adjust Seasoning: Once done, taste and adjust seasoning if necessary before serving hot.

Variations & Tips:

Add Protein: Include beans such as chickpeas or lentils to boost protein content. Canned beans can be added during the last hour of cooking to heat through.
Make it Creamy: For a creamier soup, stir in a splash of cream, coconut milk, or a tablespoon of nut butter before serving.
Herbs and Spices: Feel free to get creative with herbs and spices. Add a teaspoon of cumin or curry powder for an extra flavor kick.
Storage: Leftover soup can be stored in the refrigerator for up to 4-5 days and freezes well for up to 3 months.
Serving Suggestions: Serve with crusty bread or a fresh salad for a complete meal.

Enjoy your warm, homemade vegetable soup that is both satisfying and full of vibrant flavors!

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Creamy Tomato Basil Pasta

Ingredients:

12 ounces pasta (penne or rotini work well)
1 can (28 ounces) crushed tomatoes
1 cup vegetable broth or chicken broth
1 onion, finely chopped
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 cup heavy cream or coconut milk
1 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
1 cup fresh basil, chopped (plus extra for garnish)
Optional: red pepper flakes for heat

Cooking Steps:

In a slow cooker, combine the crushed tomatoes, broth, chopped onion, minced garlic, oregano, salt, and pepper. Stir well.
Add the uncooked pasta and mix to guarantee the pasta is submerged in the liquid.
Cover the slow cooker and cook on low for 4 to 6 hours, or until the pasta is tender. Stir occasionally if possible to prevent sticking.
Once the pasta is cooked, stir in the heavy cream (or coconut milk) and Parmesan cheese. Mix until well combined and creamy.
Add the chopped basil and give it one last stir. Adjust seasoning as needed and serve hot, garnished with additional basil.

Variations and Tips:

For added protein, consider adding cooked chicken, sausage, or chickpeas during the last hour of cooking.
Incorporate sautéed vegetables like spinach, bell peppers, or zucchini for added flavor and nutrition.
If you prefer a tangier sauce, add a splash of balsamic vinegar or a teaspoon of sugar to balance acidity.
For a vegan version, use plant-based cream (like cashew cream) and skip the cheese or use vegan cheese alternatives.
Store any leftovers in an airtight container; the dish can be refrigerated for up to 3 days or frozen for longer preservation.

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Beef Stroganoff

Beef Stroganoff is a classic creamy dish that originated in Russia, known for its tender beef strips smothered in a luscious mushroom sauce, served over egg noodles or rice. This dish is ideal for families looking for a hearty meal, especially during colder months or special occasions.

The slow cooker method makes preparation a breeze, with a total cooking time of approximately 6 to 8 hours, allowing the flavors to meld beautifully while you go about your day.

Ingredients:

2 pounds beef sirloin, cut into thin strips
1 medium onion, chopped
3 cloves garlic, minced
8 oz mushrooms, sliced
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon paprika
Salt and black pepper to taste
1 cup sour cream
2 tablespoons all-purpose flour (optional for thickening)
Egg noodles or rice (for serving)
Fresh parsley, chopped (for garnish)

Cooking Steps:

In a large skillet over medium-high heat, brown the beef strips (in batches, if necessary) until they are seared on all sides. Transfer the beef to the slow cooker.
In the same skillet, add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and sliced mushrooms, cooking for an additional 2-3 minutes. Transfer the mixture to the slow cooker with the beef.
Pour the beef broth into the slow cooker and stir in the Worcestershire sauce, Dijon mustard, paprika, salt, and pepper.
Cover and cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.
About 30 minutes before serving, stir in the sour cream. If you'd like a thicker sauce, mix the optional flour with a small amount of water to make a slurry and add it to the slow cooker.
Allow the mixture to heat through and thicken slightly.
Serve the beef stroganoff over cooked egg noodles or rice, garnished with fresh parsley.

Variations and Tips:

For a healthier twist, substitute the sour cream with Greek yogurt.
Add vegetables such as bell peppers or carrots for extra nutrition and color.
If you prefer a lighter flavor, replace some of the beef broth with white wine.
Make sure to cut the beef against the grain for enhanced tenderness.
This dish freezes well, so consider making a double batch for future meals.

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Teriyaki Chicken

Teriyaki Chicken is a delicious and flavorful dish that combines tender chicken with a sweet and savory teriyaki sauce. This recipe is perfect for busy weeknight dinners or meal prep enthusiasts, as it requires minimal preparation and uses a slow cooker for a hands-off cooking experience.

With just a prep time of about 15 minutes, you can set it and forget it, allowing the slow cooker to do all the work while you focus on your day.

Ingredients:

2 pounds boneless, skinless chicken thighs
1 cup teriyaki sauce
½ cup soy sauce
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon brown sugar
1 teaspoon sesame oil
1 tablespoon cornstarch
2 tablespoons water
Sliced green onions (for serving)
Sesame seeds (for garnish)
Cooked rice (for serving)

Cooking Steps:

Prepare the Chicken: Place the chicken thighs in the bottom of the slow cooker.
Mix the Sauce: In a bowl, combine the teriyaki sauce, soy sauce, garlic, ginger, brown sugar, and sesame oil. Stir until the sugar is dissolved.
Combine: Pour the sauce mixture over the chicken, ensuring each piece is well-coated.
Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is cooked through and tender.
Thicken the Sauce: About 30 minutes before serving, mix cornstarch and water in a small bowl until smooth. Stir this mixture into the crockpot and cook on high for an additional 30 minutes to thicken the sauce.
Serve: Once the chicken is cooked and the sauce is thickened, shred the chicken with two forks and mix it back into the sauce. Serve over cooked rice and garnish with sliced green onions and sesame seeds.

Variations and Tips:

Vegetable Additions: Add favorite vegetables like bell peppers, broccoli, or snap peas to the slow cooker during the last hour of cooking for a complete meal.
Spicy Teriyaki: For a spicy kick, add a tablespoon of sriracha or red pepper flakes to the sauce mixture.
Chicken Alternatives: This recipe can also be made with boneless chicken breasts or even tofu for a plant-based option.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for longer storage.
Serving Suggestions: Pair with steamed vegetables or a simple salad for a balanced meal.

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Lentil Curry

Lentil curry is a delightful and hearty vegetarian dish that brings a burst of flavors and nutrients to your dinner table. This comforting and robust meal is perfect for families looking to incorporate more plant-based options into their diet or for anyone needing a quick yet satisfying meal.

With minimal prep time of just 15 minutes and a slow cooking time of 6 to 8 hours, this recipe is ideal for busy individuals or those who want to set it and forget it while they go about their day.

Ingredients:

1 cup dried lentils (green or brown)
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 can (14 oz) coconut milk
2 cups vegetable broth
1 can (14 oz) diced tomatoes, drained
2 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon black pepper
1 cup chopped spinach or kale (optional)
Fresh cilantro, for garnish
Juice of 1 lime (optional)

Cooking Instructions:

Rinse the lentils under cold water and drain well.
In the slow cooker, combine the lentils, onion, garlic, ginger, coconut milk, vegetable broth, diced tomatoes, curry powder, cumin, turmeric, salt, and black pepper. Stir well until all ingredients are evenly mixed.
Set the slow cooker on low and cook for 6-8 hours, or until the lentils are tender and the mixture has thickened.
If you are adding greens (spinach or kale), stir them into the curry during the last 30 minutes of cooking.
Once cooked, taste and adjust seasoning if necessary. Squeeze lime juice over the dish before serving for an added zing.
Serve warm, garnished with fresh cilantro.

Variations and Tips:

For a spicier kick, add chopped green chilies or a teaspoon of cayenne pepper.
You can substitute the lentils with chickpeas for a different texture and flavor.
If you prefer a creamier curry, blend a portion of the cooked lentils using an immersion blender.
This curry pairs wonderfully with rice, naan bread, or quinoa, making it versatile to serve.
Consider adding other vegetables such as bell peppers, carrots, or peas to enhance nutrition and flavor. Simply chop and add them to the slow cooker at the beginning.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days, and it also freezes well for meal prep.

Italian Sausages With Peppers

Italian Sausages with Peppers is a hearty and flavorful dish that showcases the deliciousness of sausages paired with sweet bell peppers and onions.

This slow cooker meal is ideal for busy families or anyone looking to enjoy a satisfying meal without spending hours in the kitchen. Preparation time is minimal, making it perfect for weeknight dinners or when you have guests over. Simply throw the ingredients into the slow cooker, let them meld together, and you'll have a delicious, savory dish ready to serve.

Ingredients:

4 Italian sausages (hot or mild, as preferred)
2 red bell peppers, sliced
2 yellow bell peppers, sliced
1 large onion, sliced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, undrained
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
Olive oil (optional, for browning)

Cooking Steps:

Optional Browning: If desired, heat a skillet over medium-high heat with a drizzle of olive oil. Brown the Italian sausages on all sides for about 5-7 minutes, then transfer to the slow cooker. (Browning adds extra flavor but can be skipped).
Prepare Vegetables: In the slow cooker, add the sliced bell peppers, onion, and minced garlic on top of the sausages.
Add Seasonings: Pour the undrained diced tomatoes over the vegetables and sausages. Sprinkle the oregano, basil, salt, and pepper over everything.
Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the sausages are cooked through and the peppers and onions are tender.
Serve: Remove the sausages and slice them if desired, then serve with the peppers and onions. This dish can be served on its own, over rice, or in a hoagie bun for a hearty sandwich.

Variations and Tips:

Add Spices: For an extra kick, consider adding red pepper flakes or cayenne pepper.
Cheese Lovers: Top with shredded mozzarella or provolone cheese in the last 30 minutes of cooking.
Vegetable Options: Feel free to add other vegetables like zucchini or mushrooms for added nutrition.
Make it a Meal: Serve this dish with crusty bread or over pasta for a filling dinner option.
Freeze Leftovers: This dish freezes well, making it a great option for meal prep. Just store in an airtight container once cooled.

Barbecue Ribs

Barbecue ribs are a classic dish that brings a taste of smoky, sweet, and savory flavors to the table, making them a favorite for family gatherings, picnics, and parties.

These slow-cooked ribs are tender and fall-off-the-bone delicious, perfect for anyone who enjoys barbecued meats. With a preparation time of around 15 minutes and a cooking time of 6 to 8 hours in a slow cooker, they are an excellent choice for busy home cooks looking to serve up a feast with minimal effort.

Ingredients:

2 racks of baby back ribs (about 4 pounds total)
1 cup barbecue sauce (store-bought or homemade)
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon cayenne pepper (optional for extra heat)
1 tablespoon brown sugar
1 tablespoon apple cider vinegar

Cooking Steps:

Remove the thin membrane from the back of the ribs for better flavor absorption and tenderness.
In a small bowl, combine paprika, garlic powder, onion powder, black pepper, salt, cayenne pepper (if using), and brown sugar. Mix well.
Rub the spice mixture evenly over both sides of the ribs.
Place the ribs in the slow cooker, curling them to fit if needed. You can cut them into smaller sections for easier fit.
In another bowl, mix the barbecue sauce with apple cider vinegar and pour half of it over the ribs in the slow cooker.
Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours, until the ribs are tender and the meat pulls away from the bone.
If desired, for a caramelized finish, preheat the broiler in the oven. Remove the ribs from the slow cooker and place them on a baking sheet. Brush with the remaining barbecue sauce and broil for 3-5 minutes until bubbly and slightly charred.
Serve with additional barbecue sauce and your choice of sides.

Variations and Tips:

For a different flavor profile, consider adding a tablespoon of your favorite hot sauce to the barbecue sauce mixture for a spicy kick.
Experiment with different barbecue sauces to match your taste; homemade sauces can add unique flavors.
You can add veggies like sliced onions or garlic cloves to the slow cooker for enhanced flavor.
Make a double batch and freeze half of the cooked ribs for a quick meal later.
For a smoky flavor, consider using liquid smoke in your spice mix.

Thai Green Curry

Thai Green Curry is a vibrant and aromatic dish that showcases the unique flavors of Thailand, making it a perfect choice for anyone who enjoys bold and zesty meals. This creamy and fragrant curry typically features a combination of meat or tofu, assorted vegetables, and a rich coconut milk base along with a spicy green curry paste.

Ideal for families or meal prep, it requires about 15 minutes of preparation time and 6-8 hours of slow cooking, making it a convenient and delicious option for a busy day.

Ingredients:

1 lb (450g) chicken breast or tofu, cubed
1 can (14 oz or 400ml) coconut milk
3-4 tablespoons green curry paste (adjust to taste)
1 cup vegetable or chicken broth
1 cup bell peppers, sliced (red and green)
1 cup zucchini, sliced
1 cup snow peas
1 tablespoon fish sauce (or soy sauce for a vegetarian option)
1 tablespoon brown sugar
2 kaffir lime leaves (optional)
Fresh basil leaves, for garnish
Steamed jasmine rice, for serving

Cooking Instructions:

In the slow cooker, combine the coconut milk and green curry paste, stirring until well mixed.
Add the cubed chicken or tofu, broth, bell peppers, zucchini, snow peas, fish sauce, and brown sugar. If you're using kaffir lime leaves, toss them in at this stage.
Stir everything together to guarantee that the ingredients are evenly distributed.
Cover the slow cooker and set it to low heat. Cook for 6-8 hours or until the chicken is tender and fully cooked (if using tofu, 4-6 hours is usually sufficient).
Once done, taste the curry and adjust seasoning with more fish sauce, sugar, or curry paste as needed.
Serve the Thai green curry over steamed jasmine rice and garnish with fresh basil leaves.

Variations, Tips:

For a vegetarian or vegan version, substitute chicken with chickpeas, lentils, or a variety of mushrooms. Be sure to use tofu and vegetable broth.
Feel free to add other vegetables such as eggplant, broccoli, or carrots depending on your preference and what's in season.
For additional heat, add sliced Thai bird chilies into the slow cooker.
If you enjoy a creamier texture, consider adding an additional can of coconut milk or a splash of coconut cream just before serving.
Leftovers can be stored in the refrigerator for up to 3 days and can also be frozen for later enjoyment. Reheat gently on the stove or microwave when ready to serve.

Minestrone Soup

Minestrone Soup is a hearty and wholesome Italian vegetable soup packed with seasonal vegetables, beans, pasta, and aromatic herbs.

It's a versatile dish that's perfect for family dinners, meal prep, or a cozy night in. This slow cooker version is particularly convenient as it allows you to toss in the ingredients and let the flavors meld together throughout the day, requiring just about 20 minutes of prep time followed by hours of slow cooking.

Ingredients:

2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 zucchini, diced
1 bell pepper, diced
1 can (14.5 oz) diced tomatoes, undrained
6 cups vegetable broth
1 can (15 oz) cannellini beans, rinsed and drained
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup small pasta (e.g., elbow macaroni or small shells)
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Fresh parsley or basil for garnish (optional)
Grated Parmesan cheese for serving (optional)

Instructions:

In a skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 3-4 minutes.
Transfer the sautéed onion and garlic to the slow cooker. Add the carrots, celery, zucchini, bell pepper, diced tomatoes, vegetable broth, cannellini beans, green beans, oregano, basil, salt, and pepper.
Stir well to combine all the ingredients, and cover the slow cooker with the lid.
Cook on low for 6-8 hours or high for 3-4 hours until the vegetables are tender.
About 30 minutes before serving, add the pasta to the slow cooker. If needed, add more broth or water to reach your desired consistency.
Once the pasta is cooked, adjust seasoning with more salt and pepper if necessary.

Variations & Tips:

Add other vegetables like spinach, kale, or peas for additional nutrition and flavor.
For a protein boost, consider adding diced cooked chicken or sausage.
To make it gluten-free, substitute regular pasta with gluten-free pasta.
For added depth of flavor, toss in a couple of bay leaves during cooking and remove before serving.
Store leftovers in an airtight container in the fridge for up to three days; it also freezes well for up to three months.
Serve with crusty bread or a sprinkle of grated Parmesan cheese for a complete meal.

Sweet and Sour Pork

Sweet and Sour Pork is a classic dish that combines tender pieces of pork with a tangy and flavorful sauce, making it a favorite among those who love a mix of savory and sweet flavors.

Ideal for families or anyone looking for a comforting meal, this dish is perfect for a weeknight dinner. With a total preparation time of about 10 minutes and a cooking time in the slow cooker of 4 to 6 hours, this recipe allows you to set it and forget it while still enjoying a delicious home-cooked meal.

Ingredients:

1 lb pork tenderloin, cut into bite-sized pieces
1 cup bell peppers, chopped (any color)
1 cup pineapple chunks (fresh or canned)
1/2 cup onion, sliced
1/2 cup sugar
1/2 cup soy sauce
1/2 cup apple cider vinegar
2 cloves garlic, minced
1 tablespoon cornstarch
2 tablespoons water
Salt and pepper to taste
Optional: cooked rice for serving

Instructions:

In a slow cooker, place the pork pieces at the bottom and season them with salt and pepper.
Add the chopped bell peppers, pineapple chunks, and sliced onion evenly on top of the pork.
In a separate bowl, whisk together the sugar, soy sauce, apple cider vinegar, and minced garlic until combined.
Pour the sauce over the pork and vegetable mixture in the slow cooker.
Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours until the pork is cooked through and tender.
Once cooked, mix the cornstarch and water in a small bowl to create a slurry. Add this to the slow cooker and stir to thicken the sauce. Cook for an additional 15-30 minutes until the sauce has thickened.
Serve the sweet and sour pork over cooked rice if desired.

Variations and Tips:

For a healthier option, use lean cuts of pork, such as pork loin, and load up on additional vegetables like broccoli or snap peas.
If you prefer a spicier dish, add red pepper flakes or a dash of hot sauce to the sauce mixture.
To make this dish a bit zestier, add some fresh ginger or orange juice to the sauce.
This recipe is also versatile; you can substitute the pork with chicken or tofu for a different protein.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or can be frozen for longer storage.