I love my slow cooker. Really, I do. I used to think of it as this contraption that my mother would use to murder a perfectly good roast (sorry, Mom), but now I use it at least once a week to save time and add serious flavor. Here are a few great recipes to try out, including a dessert dish!
FIRST ROW
• Drip Beef Two Ways from The Pioneer Woman
• Triple Chocolate Brownies from Martha Stewart
• Sloppy Joes from MyRecipes
• Pepper Pork Chops from Alton Brown
• Peaches 'n' Cream Tapioca from MyRecipes
SECOND ROW
• Sina's Georgia-Style Boiled Peanuts from MyRecipes
• Spanish Meatballs from Martha Stewart
• Greek Stuffed Peppers from Martha Stewart
• Braised Short Ribs from Bon Appetit
• Black Bean Chowder with Yogurt-Cilantro Relish from The Pioneer Woman
THIRD ROW
• Slow Cooker Lasagna from MyRecipes
• Chicken Chili from Food Network
• Black Bean Soup with Chipotle Chiles from Bon Appetit
• Chicken Mole from Martha Stewart
• Orange Chicken With Potatoes from MyRecipes
Related: 15 More Splendid Meals from the Slow Cooker
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Awesome. I own a slow cooker but don't use it as much as I would like. I eat very little meat and most recipes for the slow cooker are meat-oriented. Do you have more suggestions for meatless slow cooker meals?
I need to re-invest in my slow cooker. Almost everyone has one, but rarely use them. When it comes to convenience, you can't beat the original 'set it and forget it'- type meal. For snack foods on the go, try http://bit.ly/K7DV92
I recommend The French Slow Cooker by Michele Scicolone, if only for the 40 clove garlic chicken:
Chicken with Forty Cloves of Garlic (serves 6)
2-3 garlic heads
12 bone-in chicken thighs, skin removed
1T. chopped fresh rosemary
salt and freshly ground pepper
½ C. dry white wine
2T. fresh lemon juice
Separate garlic into cloves. There should be about 40. Discard any loose skin from the cloves, but do not peel them. Scatter the garlic in a large slow cooker.
Sprinkle the chicken with the rosemary and salt and pepper to taste. Place the chicken pieces in the slow cooker. Pour in wine and lemon juice. Cover and cook on low for 5-6 hours, or until the chicken is tender and cooked through.
To serve, transfer chicken and most of garlic to a large platter. Cover and keep warm. Remove and smash the remaining garlic cloves and stir them back into the liquid. Discard the garlic skins.
Pour the liquid into a saucepan and bring it to a boil. Cook until reduced and slightly thickened. Taste for seasoning. Pour the sauce over the chicken and serve hot.
i've made caramelized onions in the slow cooker before - great way to make a whole batch!
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Martha's Greek stuffed peppers are delish! I suggest trying them! The couscous filling would also make an excellent side dish on its own.