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7 Easy Slow-Cooker Recipes

  • Andy Lyons

    Vegetable and Chickpea Curry

    Makes: 4 to 6 servings

    Ingredients

    3 cups cauliflower florets

    1 15-ounce can chickpeas, rinsed and drained

    1 cup loose-pack frozen cut green beans

    1 cup sliced carrots

    1/2 cup chopped onion

    1 14-ounce can vegetable broth

    2-3 teaspoons curry powder

    1 14-ounce can light coconut milk

    1/4 cup shredded fresh basil leaves

    Cooked brown rice (optional)

    Directions

    1. In a 3-1/2- or 4-quart slow cooker, combine cauliflower, chickpeas, green beans, carrots, and onion. Stir in broth and curry powder.

    2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.

    3. Stir in coconut milk and shredded basil leaves. Spoon rice, if using, into bowls, and ladle curry over the top.

    Nutrition facts per serving: 219 calories, 8g protein, 32g carbohydrate, 7g fat (4g saturated), 9g fiber

     
  • Mike Dieter

    Savory Bean and Spinach Soup

    Makes: 6 servings

    Ingredients

    3 14-ounce cans vegetable broth

    1 15-ounce can tomato puree

    1 15-ounce can small white beans or Great Northern beans, drained and rinsed

    1/2 cup uncooked brown rice

    1/2 cup finely chopped onion

    1 teaspoon dried basil

    1/4 teaspoon salt

    1/4 teaspoon black pepper

    2 garlic cloves, chopped

    8 cups coarsely chopped fresh spinach or kale leaves

    Finely shredded Parmesan cheese

    Directions

    1. In a 3-1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic.

    2. Cover; cook on low-heat setting 5 to 7 hours or on high-heat setting 2 1/2 to 3 1/2 hours.

    3. Just before serving, stir in spinach or kale and sprinkle with Parmesan cheese.

    Nutrition facts per serving: 150 calories, 9g protein, 31g carbohydrate, 3g fat (1g saturated), 8g fiber

  • Scott Little

    Pasta with Eggplant Sauce

    Makes: 6 servings

    Ingredients

    1 medium eggplant

    1/2 cup chopped onion

    2 14-1/2-ounce cans diced tomatoes

    1 6-ounce can Italian-style tomato paste

    1 4-ounce can sliced mushrooms, drained

    1/4 cup dry red wine

    1/4 cup water

    2 garlic cloves, chopped

    1 1/2 teaspoons dried oregano

    1/3 cup pitted kalamata olives, sliced

    2 tablespoons chopped fresh parsley

    Black pepper

    Cooked penne pasta

    Shredded Parmesan cheese

    Directions

    1. Peel eggplant; cut into 1-inch cubes.

    2. In a 3-1/2- to 5-quart slow cooker, combine eggplant cubes, chopped onion, canned tomatoes with their juices, tomato paste, sliced mushrooms, red wine, water, chopped garlic and oregano.

    3. Cover; cook on low-heat setting 7 to 8 hours or on high-heat setting 3 1/2 to 4 hours.

    4. Stir in kalamata olives and parsley. Season to taste with pepper. Pour sauce over pasta; sprinkle with Parmesan cheese and serve.

    Nutrition facts per serving: 346 calories, 13g protein, 65g carbohydrate, 4g fat (1g saturated), 9g fiber

     
  • Graham Brown

    Beef Vegetable Soup

    Makes: 4 servings

    Ingredients

    1 pound boneless beef chuck roast, trimmed and cut into bite-size pieces

    3 medium carrots, cut into 1/2-inch-thick slices

    2 small potatoes, peeled and cut into 1/2-inch cubes

    1 medium onion, chopped

    1/2 teaspoon salt

    1/2 teaspoon dried thyme

    1 bay leaf

    2 14-1/2-ounce cans diced tomatoes

    1 cup water

    1/2 cup loose-pack frozen peas

    Fresh parsley sprigs (optional)

    Directions

    1. In a 3-1/2- or 4-quart slow cooker, combine beef chuck pieces, sliced carrots, cubed potatoes, and chopped onion. Sprinkle with salt and thyme. Add bay leaf, tomatoes with their juices, and water. Stir until all ingredients are combined.

    2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

    3. Remove and discard bay leaf. Stir in peas and garnish with parsley if desired.

    Nutrition facts per serving: 269 calories, 28g protein, 29g carbohydrate, 4g fat (1g saturated), 4g fiber

  • Scott Little

    Red Beans Over Spanish Rice

    Makes: 6 to 8 servings

    Ingredients

    2 cups dry red beans or dry kidney beans

    5 cups cold water

    1 tablespoon vegetable oil

    3/4 pound boneless pork shoulder, cut into 1-inch pieces

    2 1/2 cups chopped onions

    6 garlic cloves, chopped

    1 tablespoon ground cumin

    4 cups water

    1 6-3/4-ounce package Spanish rice, cooked

    Fresh jalapeno peppers, sliced

    Directions

    1. Rinse beans; drain. In a large saucepan, combine beans and the 5 cups water; bring to a boil. Reduce heat and simmer 10 minutes.

    2. Remove from heat. Cover and let stand 1 hour. Rinse and drain beans.

    3. Heat oil in a skillet over medium-high heat. Cook pork in two batches; drain fat.

    4. Coat a 3-1/2- or 4-quart slow cooker with cooking spray. Add beans, pork, onions, garlic, and cumin. Pour in the 4 cups water; stir.

    5. Cover; cook on low heat 10 to 11 hours.

    6. Using a slotted spoon, remove beans and pork. Serve beans over rice, and spoon liquid over the top. Garnish with sliced jalapeno.

    Nutrition facts per serving: 344 calories, 19g protein, 68g carbohydrate, 1g fat (0g saturated), 17g fiber

     
  • Mike Dieter

    Cajun Shrimp and Rice

    Makes: 6 servings

    Ingredients

    1 28-ounce can diced tomatoes

    1 14-ounce can chicken broth

    1 cup chopped onions

    1 cup chopped green bell pepper

    1 6- to 6-1/4-ounce package long-grain and wild-rice mix, such as Uncle Ben's

    1/4 cup water

    2 garlic cloves, chopped

    1/2 teaspoon Cajun seasoning

    1 pound cooked, shelled and deveined shrimp

    Hot-pepper sauce (optional)

    Directions

    1. In a 3-1/2- or 4-quart slow cooker, combine tomatoes with their juices, chicken broth, onions, bell pepper, rice mix with seasoning packet, water, garlic, and Cajun seasoning.

    2. Cover; cook on low-heat setting 5 to 6 hours or on high-heat setting 3 to 3 1/2 hours.

    3. Stir shrimp into rice mixture. Cover; cook for 15 minutes longer at high-heat setting. Sprinkle with hot-pepper sauce if desired.

    Nutrition facts per serving: 223 calories, 21g protein, 32g carbohydrate, 2g fat (0g saturated), 3g fiber

  • Blaine Moats

    Gingered Beef and Vegetables

    Makes: 6 servings

    Ingredients

    1 1/2 pounds boneless beef round steak, cut into 1-inch cubes

    4 medium carrots, cut into 1/2-inch-thick slices

    1/2 cup sliced scallions

    2 garlic cloves, minced

    1 1/2 cups water

    2 tablespoons reduced-sodium soy sauce

    2 teaspoons grated fresh ginger

    1 1/2 teaspoons instant beef-bouillon granules

    1/4 teaspoon crushed red pepper

    3 tablespoons cornstarch

    3 tablespoons cold water

    1/2 cup chopped red bell pepper

    2 cups loose-pack frozen sugar snap peas, thawed

    Cooked rice

    Directions

    1. In a 3-1/2- or 4-quart slow cooker, combine beef, carrots, scallions, and garlic. In a medium bowl, combine the 1 1/2 cups water, soy sauce, ginger, bouillon, and crushed red pepper; pour over mixture in cooker.

    2. Cover; cook on low-heat setting 9 to 10 hours or on high-heat setting 4 1/2 to 5 hours.

    3. If using low-heat setting, turn to high-heat setting. In a small bowl, combine cornstarch and the 3 tablespoons cold water; stir into meat mixture along with bell pepper. Cover; cook 20 to 30 minutes more, or until thickened, stirring once. Stir in sugar snap peas. Serve with rice.

    Nutrition facts per serving: 350 calories, 29g protein, 35g carbohydrate, 10g fat (4g saturated), 3g fiber

     

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