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7 Best Slow Cooker Recipes You Must Try!

If you have a slow-cooker, you likely have a couple of go-to’s you swear by, but why stop there? Slow-cookers can do everything from breakfast, lunch, and snacks to healthy dinners and make-ahead desserts.

Slow-Cooker Beef Tacos

Before you leave for work, throw a beef chuck roast—which has a strong meaty taste and requires time to tenderize—an onion, and some spices in the slow cooker, and return home to a Tex-Mex masterpiece.

YIELDS:

8

TIME TO PREPARE:

0 HOUR AND 20 MINUTES

TIME TO COMPLETE:

8 HOURS AND 20 MINUTES

INGREDIENTS

1 small chuck roast of beef (about 3 to 4 lbs.)

1 big sliced onion

4 garlic cloves, chopped

3 limes’ juice

chili powder (1 tbsp.)

1 tbsp cumin powder

1 tbsp. oregano, dried

4 c. chicken broth (low sodium)

20 corn tortillas, tiny

Serve with sour cream, green onions, red onions, and lime wedges.

DIRECTIONS

Combine the chuck roast, onion, garlic, lime juice, chili powder, cumin, and oregano in a 5-quart slow cooker, then pour in the chicken broth. Cook on low for 8 hours, covered.

Add the roast and onion to a large mixing basin and shred with two forks when ready. Pour enough juice over it to make it marinade well.

Serve with sour cream, green onions, chopped red onion, and limes. Char tortillas over a gas burner, then top with beef and serve with sour cream, green onions, chopped red onion, and limes.

Serve with sour cream,

Slow-Cooker Pizza

YIELDS: \s4
TIME TO PREPARE: 0 HOURS 10 MINUTES
TIME TO COMPLETE: 3 HOURS 10 MINUTES

INGREDIENTS

Spraying the slow cooker with cooking spray
1 pound of pizza dough
a pound of pizza sauce
2 c. mozzarella shredded
1/2 cup grated cheese Parmesan
1/2 cup pepperoni, sliced
sprinkle with crushed red pepper flakes 1/2 teaspoon of Italian seasoning
1 tbsp Parsley, freshly chopped, to serve as a garnish

DIRECTIONS

Nonstick cooking sprays the bottom and sides of a large slow cooker.
Press pizza dough into the bottom of the slow cooker until it reaches all of the edges and covers the entire bottom. Spread pizza sauce over the dough, leaving about 1″ of dough around the borders. Cheeses, pepperoni, and spices are sprinkled on top.
Cook on low for 3 to 4 hours, or until the crust is brown and the cheese is melted.
Remove the lid and set aside for 5 minutes to cool.
Remove the pizza from the crockpot with a spatula. Slice and serve after garnishing with parsley.

Slow-Cooker Cinnamon Rolls

On a Saturday morning, there’s nothing better than handmade cinnamon rolls. Making the dough might be time-consuming (but well worth it!). This slow cooker technique eliminates a lot of the tedious effort, allowing you to sit back, relax, and sip your coffee slowly.

Have you tried it yet? Tell us how it went in the comments section below!

YIELDS: 8 SERVINGS YIELDS: 8 SERVINGS YIELDS: 8
TIME TO PREPARE: 0 HOURS 20 MINUTES
TIME TO COMPLETE: 2 HOURS 45 MINUTES
CINNAMON ROLLS INGREDIENTS:
Spray for cooking
1 cup all-purpose flour 1 cup all-purpose flour 1 cup all-purpose (13.8-oz) can pizza dough be frozen
1 cup brown sugar, packed
1 teaspoon of cinnamon
1 tsp. nutmeg, ground
4 tbsp. butter, melted
FROSTING INSTRUCTIONS:
4 oz. softened cream cheese block
1 cup sugar (powdered)
1 tsp vanilla extract (pure)
1 tablespoon of heavy cream

DIRECTIONS
A slow cooker’s bowl should be lined with parchment paper and sprayed with cooking spray. Roll out pizza dough on a lightly floured surface.
Combine brown sugar, cinnamon, and nutmeg in a medium mixing bowl. Brush the melted butter all over the dough, then sprinkle with the brown sugar mixture.
Begin rolling the dough tightly into a log from one end. Cut into 8 1 1/2″ thick rolls. Place the rolls in the slow cooker that has been prepared. Cook on high for 2 hours with a paper towel beneath the cover.
Remove the cinnamon rolls from the slow cooker using parchment paper and set them aside to cool while preparing the icing.
Cream together cream cheese and powdered sugar in a large mixing bowl until no lumps remain. Mix in the vanilla and heavy cream until everything is well mixed.
Serve warm cinnamon rolls with icing.

Slow-Cooker Louisiana Ribs

YIELDS: \s6
TIME TO PREPARE: 0 HOURS 15 MINUTES
TIME TO COMPLETE: 8 HOURS 15 MINUTES


INGREDIENTS
a quarter cup of brown sugar
1 tablespoon of Cajun seasoning
kosher salt, 2 tsp
1 teaspoon oregano, dry
1 teaspoon onion powder
trimmed and chopped into 4 to 5 pieces 2-pound baby back ribs
1/2 cup water 1 cup barbecue sauce, divided

DIRECTIONS
Whisk together brown sugar, cajun spice, salt, oregano, and onion powder in a small basin. Dry the ribs with a paper towel before applying the spice mixture.
Brush ribs with around 12 cups barbecue sauce and set in the slow cooker. Pour water around the ribs and cook on low for 8 hours or until tender.
Brush the ribs with the leftover barbecue sauce.

Garlic-Parmesan Chicken in a Slow Cooker

You could think of the melty, saucy chicken parm when you think of Parm + chicken. We think you’ll enjoy this dish just as much, if not more. There’s no need for a fryer!

Bone-in, skin-on chicken thighs produce a flavorful, tender dish. All of the aromas permeate into the tender young potatoes when paired with a few pats of butter, garlic, and thyme for a thoroughly delicious, comforting supper. Pro advice:

  • Before scorching the thighs, pat them dry. Removing the excess moisture can help the skin render and brown more quickly, preventing pale floppy thighs.
  • If any chicken fat or juices remain in your skillet after searing, make sure to pour them all into the slow cooker—you don’t want to waste any flavor.
  • Start with at least 1 tablespoon of chopped parsley, but feel free to add more if desired. If you like, you can use your favorite woody herb instead. Rosemary or oregano might be suitable substitutes.
  • When placing the chicken in the slow cooker, place it skin-side up on top of the potatoes to allow for airflow and to allow the chicken fat to drop onto the potatoes.

Serve with a generous dusting of freshly grated Parmesan on top of each dish and dig in. Refrigerate leftovers for up to 4 days in an airtight container.

If you’ve tried this dish, we’d love to hear what you think! Leave a remark and a rate below to let us know how you liked it.

CAL/SERV: \s699
YIELDS: 4 SERVINGS YIELDS: 4 SERVINGS YIELDS: 4
TIME TO PREPARE: 0 HOURS 15 MINUTES
TIME TO COMPLETE: 4 HOURS 15 MINUTES
INGREDIENTS
2 lb. bone-in, skin-on chicken thighs 3 tbsp. extra-virgin olive oil, divided
salt kosher
black pepper, freshly ground
1 pound baby red potatoes, quartered 2 tablespoons softened butter 5 garlic cloves, chopped 2 tablespoons fresh thyme
parsley, freshly chopped
2 tbsp. grated cheese Parmesan cheese, and some extra for serving

DIRECTIONS
1 tablespoon oil, heated in a large skillet over medium-high heat. Season the chicken with salt and pepper and sear until golden brown, about 3 minutes per side.
Meanwhile, combine potatoes with the remaining 2 tablespoons of oil, butter, garlic, thyme, parsley, and Parmesan in a large slow cooker, seasoning generously with salt and pepper. Cook until potatoes are soft and chicken is fully cooked, about 4 hours on high or 8 hours on low.
Before serving, sprinkle with Parmesan cheese.

Chicken Wings with Parmesan and Garlic in a Slow Cooker

This classier take on wings is slathered in melted butter, minced garlic, parsley, and a whole bunch of grated Parm, making them less football meal and more dinner party appetizer.

6 – 8 YIELDS
TIME TO PREPARE: 0 HOURS 10 MINUTES
TIME TO COMPLETE: 3 HOURS 10 MINUTES INGREDIENTS
2 pounds of chicken wings
4 garlic cloves, minced 1/2 stick butter, melted 2 tbsp. Parsley, dried
1 1/2 cup Parmesan cheese, grated, divided kosher salt
black pepper, freshly ground

DIRECTIONS
In a large slow cooker, place chicken wings.
Season butter, garlic, parsley, and 1 cup Parmesan with salt and pepper in a large mixing bowl. Toss the chicken wings in the mixture and toss to coat.
Cover and simmer on high for 2 1/2 to 3 hours, or until thoroughly cooked.
Preheat the broiler. Place wings on two baking pans lined with parchment paper. Sprinkle with the remaining 1/2 cup Parmesan and broil for 5 minutes, or until crispy.

Crock-Pot Chicken and Dumplings

Is there anything more hearty than chicken and dumplings?

A: No way!

In a slow cooker, how do you prepare chicken and dumplings?

Cooking the chicken and making the biscuits are the two aspects of this dish. In your slow cooker, arrange boneless skinless chicken breasts over an onion bed, then pour cream of chicken soup and chicken broth on top. After the chicken has finished cooking, add the vegetables and biscuits. That is all there is to it.

Why is the cream of chicken soup used in this recipe?

The creamy texture and savory flavor of cream of chicken soup are unrivaled. Although you can make your own copycat recipe from scratch, we prefer to use canned ingredients because they are more convenient.

In a slow cooker, how do the biscuits cook?

So you cook the chicken mixture first, then the biscuits for the last hour. The slow cooker’s heat will help the biscuits rise and “bake.” However, they’ll take a lot longer to cook thoroughly in the slow cooker—about an hour.

Is it possible to make my own dumpling dough?

Absolutely! We use packaged biscuits that have been chilled for convenience, but we can only imagine how delicious this dish would be with our perfect flaky biscuits.

Looking for more chicken ideas? Insanely Easy Chicken Dinners is our newest cookbook. It’s jam-packed with chicken recipes that you could eat chicken for supper every night for three months and never get tired of it.

YIELDS: 4 SERVINGS YIELDS: 4 SERVINGS YIELDS: 4
TIME TO PREPARE: 0 HOURS 10 MINUTES
TIME TO COMPLETE: 4 HOURS 10 MINUTES
INGREDIENTS
1 chopped onion
1 chicken breast, boneless and skinless, 1/4 pound
1 teaspoon oregano, dry
salt kosher
black pepper, freshly ground
2 cream of chicken soup (10.5 oz.) cans
2 c. chicken broth (low sodium)
4 fresh thyme sprigs
1 bay leaf 2 celery stalks, chopped 2 large carrots, peeled and chopped 1 c. thawed frozen peas 3 garlic cloves, minced 1 (16.3-oz.) can refrigerated biscuits

DIRECTIONS
In the bottom of a large slow cooker, scatter onion, then top with chicken. Add oregano, salt, and pepper to taste.
Add the thyme and bay leaf after pouring the soup and stock over the chicken. Cover and simmer on High for 3 hours, or until the chicken is cooked through.
Remove the thyme and bay leaf before shredding the chicken with two forks. Add the celery, carrots, peas, and garlic and mix well. Cut or tear biscuits into small pieces, then incorporate them into the chicken mixture. Pour the liquid over the top of any biscuits.
Cook, stirring every 30 minutes, on High until veggies are soft and biscuits are cooked through, about 1 hour to 1 hour 30 minutes more.
The biscuits’ bottoms will be a touch doughy, which we actually like. They’re still cooked, so don’t worry.

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