Winter is the season for crock pot dinners! When it’s cold
outside, there’s nothing better than curling up with a nice, hot meal to warm
you from the inside out. There are many delicious and creative meals you can
make using a slow cooker. Here, twelve recipes to try at home with your family
for a hot, winter breakfast, lunch or dinner!
Recipe from The Yummy Life
- 1 ½ cups milk
- 1 ½ cups water
- 1 cup steel cut oats
- 2 tablespoons brown sugar
- 2 tablespoons butter
- 1 teaspoon ground cinnamon
- 1 tablespoon ground flax seed (optional)
- Toppings: Brown sugar, cinnamon or apple-pie spice, raisins, chopped pecans or
walnuts, milk or whatever else you like on your oatmeal.
a 3 ½-quart slow cooker with non-stick cooking spray. Combine all the
ingredients except the toppings. Cover and cook on low for seven hours. Serve
with the toppings of your choice. Serves 5 to 7.
2. Crock Pot Pork Taco
Recipe from Positively Splendid
- 1 three
or four-pound boneless pork loin roast
lb dried pinto beans
chopped garlic cloves
tablespoon chili powder
teaspoon dried oregano
teaspoon dried cumin
container of chicken broth
can of Rotel
a 6-quart slow cooker with non-stick cooking spray. Rinse and sort out the
beans, as instructed on the package and put in the slow cooker. Put the roast,
garlic cloves, chili powder, salt, oregano and cumin in with the beans. After
that, pour the chicken broth over the roast. Cover and cook on high for about
six hours. Pull roast apart into large chunks. Stir in the Rotel and cook
uncovered, on high for one hour more, or until liquid is slightly reduced.
Serve with your favorite toppings. Serves 8 people.
3. Crock Pot Mac ‘N Cheese
Recipe from Culinary Cory
cups pasta, uncooked
tablespoons unsalted butter
oz. cubed cheese
¼ cup shredded sharp cheddar cheese
tsp. Dijon mustard
cup heavy cream
the pasta in salted boiling water for 5 minutes or until al dente. Drain the
pasta and place in the slow cooker. Add the rest of the ingredients to the
pasta and stir until it’s mixed well. Cook on high for 1 ½ to 3 hours, stirring
about every 30 minutes. Serves 6.
4. Crock Pot Cranberry Coffee Cake
Recipe from Simply Sugar &
- For the
- 1 cup walnuts
- 1 tablespooncoconut oil
- 2 tablespoonscoconut palm sugar
- 1 teaspoon cinnamon
- pinch of kosher salt
- 2 cups baking and pancake mix
- 3/4 cup coconut palm sugar
- 1 teaspoon cinnamon
- 1 teaspoon orange zest
- 2/3 cup liquid coconut oil
- 2 large eggs, at room temperature
- 1/2 cup light sour cream
- 1/2 cup plain, low-fat yogurt
- 1 teaspoon vanilla extract
- 1/2 cup fresh or frozen cranberries
the crumb topping…
Put the walnuts, coconut oil, coconut
palm sugar, cinnamon and salt in a food processor and pulse several times. Then
process it until the nuts become crumbs. Set aside for later.
the flour, coconut palm sugar, cinnamon and orange zest in a bowl. In a separate bowl, mix together the liquefied
coconut oil, eggs, sour cream, yogurt and vanilla extract. Mix the wet ingredients into the dry
ingredients. After they’re mixed, fold in the cranberries.
the batter into a greased, 4-quart crock pot and smooth the top. Sprinkle the crumble topping on top and gently
press the topping into the cake. Put the lid
on the crock pot, venting it with a wooden skewer. Bake in the crock pot on low for two to three
hours. Serves 6 to 8 people.
5. Crock Pot Banana Bread Quinoa
Recipe from The Realistic
- 1 ½ tablespoons cinnamon
cup low-fat milk
½ past-ripe bananas
tablespoons chopped walnuts
tablespoons brown sugar
½ tablespoons melted butter
teaspoon vanilla extract
the bananas in a bowl and set them aside. In another bowl, mix the brown sugar
and walnuts together.Pour the quinoa, light cream, cinnamon, milk, water,
butter and vanilla into the crock pot. Add the mashed banana to it and stir.
Put the sugar and walnut mixture into the quinoa and mix everything together.
Cook on low for 4 to 6 hours, or until the quinoa has been fully cooked. Serves
6. Crock Pot Mini Turkey Quinoa Meatballs
Recipe from How Sweet it Is
pound lean ground turkey breast
- 1 pound lean ground turkey
- 2/3 cup cooked quinoa
- 3 minced or pressed garlic cloves
- 1 large, lightly beaten egg
- 2 tablespoons olive oil
- 2 tablespoons finely grated Romano cheese
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 large sweet onion, sliced into thin rounds
- 2 28-ounce cans of crushed tomatoes
the turkey, quinoa, garlic, egg, olive oil, cheese, basil, oregano, salt and
pepper in a bowl. Mix thoroughly but quickly, just so the ingredients are
combined – don’t overmix it! Roll into small balls and place on a baking sheet.
sliced onion on the bottom of the crock pot and add 1 can of the crushed
tomatoes. Heat a large skillet over medium-high heat and add 1/2 tablespoon
olive oil. Add the meatballs, searing them on the top and bottom until they’re
golden brown. Add the meatballs one at a time to the crock pot. When all
meatballs have finally made it into the pot, put in the other can of crushed
tomatoes, submerging the meatballs completely. Cook on low for 6 hours. Should
make 40 to 50 meatballs.
7. Loaded Slow-Cooker
Recipe from Martha Stewart
medium russet potatoes
tablespoons olive oil
ounces trimmed and quartered cremini mushrooms
bunch broccoli, cut into small florets, stalks peeled and cut
to 1/2 cup hot vegetable or chicken broth
cup low-fat plain yogurt, room temperature
each potato in foil and put in a 5- or 6-quart slow cooker. Cover and cook on
low until the potatoes are tender, or about 8 hours.
a large skillet, heat oil over medium-high heat. Add mushrooms and cook for 2
minutes, then add broccoli and season it with salt and pepper. Cook, stirring
frequently, until the broccoli is crisp-tender. Split the potatoes, scoop out
the flesh, and transfer them to a medium bowl, keeping the skins. Add broth and
yogurt to bowl, then season with salt and pepper and stir until combined;
divide among the potato skins. Top each stuffed potato with broccoli mixture
and enjoy. Serves 4.
8. Crock Pot Beef Stroganoff
Recipe from About Food
½ lbs. beef sirloin tips, cut into cubes
cloves minced garlic
(8-oz.) package mushrooms, sliced
tsp. dried marjoram leaves
tsp. dried thyme leaves
½ cups beef broth
cup red wine
tablespoons Worcestershire sauce
oz. carton sour cream
everything except sour cream, mustard, flour and water together in a 3 ½-quart
slow cooker. Cook on low heat for 8 to 10 hours, 4 to 5 of those hours on high.
Remove from heat and throw away the bay leaf.
the sour cream, mustard, flour and water in a medium bowl and mix well. Add 1
cup of the hot liquid from the crock pot to the sour cream mixture and stir
until mixed completely. Return it to the crock pot and stir well.
the crock pot and cook on high for 20 to 30 minutes until thickened and bubbly.
Serve over hot cooked egg noodles. Serves 6 people.
9. Slow-Cooker Stuffed
Recipe from The Recipe Critic
large bell peppers
pound lean ground beef
cup onion, chopped
oz can diced tomatoes
cup wild rice, cooked (any kind of rice will work)
tablespoons Worcestershire sauce
¼ cup shredded cheese, divided
off the tops of the peppers and scrape out the seeds and membranes. Set aside.
Combine ground beef, onion, diced tomatoes, rice, Worcestershire sauce, salt,
pepper, and 1 cup of cheese and stuff each bell pepper with the mixture. Cook
on low for 6 hours or high for 4 hours until the peppers are tender and beef is
cooked thoroughly. About 15 minutes before serving, sprinkle the leftover
cheese on top of the peppers and let it melt. Serves 6.
10. Slow Cooker Corn and Jalapeno Dip
Recipe from Damn Delicious
- 4 slices bacon, diced
- 3 (15.25-ounce) cans whole kernel corn,
- 2 jalapenos, seeded and diced
- 1/2 cup sour cream
- 1 cup shredded pepper jack cheese
- 1/4 cup grated Parmesan cheese
- Kosher salt and freshly ground black
pepper, to taste
- 8 ounces cream cheese, cubed
- 2 tablespoons chopped chives
Heat a large skillet over medium high heat. Cook the bacon until
brown and crispy, After the bacon is finished cooking, take it out of the pan
and set aside.
corn, jalapenos, sour cream and pepper jack and Parmesan cheeses in the slow
cooker and season with salt and pepper to taste. Stir until mixed well and top
with cream cheese. Cover and cook on low
heat for 2 hours.
and stir until the cream cheese is well mixed. Then cover it back up and cook
on high heat for another 15 minutes. Serves