If you’re a busy parent like me, you are bound to always be seeking a dinner recipe that’s super easy to prepare, healthy, loaded with protein and veggies, goes beyond the same ole’ same ole and excites your tastebuds – and if you have a family, is sure to be a hit with everyone on the list. These 10 slow cooker dinner’s are from some of the top cooks on the web, use classic ingredients but with extra intriguing additions that make these meals explode with flavor and are sure to be on everyone’s list of ‘most requested’ dishes. Be sure to make extra for lunches because there are bound to be no leftovers in sight!Print
Slow Cooker Vegetarian Split Pea Soup
Split pea soup tastes like home! Who doesn’t love the heartiness of this soup stick to your ribs soup? Pair this amazing soup from the kitchn with a yummy grilled cheese and that spells comfort like nothing else.
1 pound dried green split peas
1 small onion, chopped
2 medium carrots, peeled and diced
2 celery stalks, diced
2 tablespoons olive oil
2 bay leaves
1 teaspoon salt
Freshly ground black pepper
4 slices sourdough bread, cut into bite-sized squares
2 tablespoons olive oil
4 ounces smoked cheese, such as Gouda or mozzarella, cut into thin slices
6 cups water
Place the split peas in an even layer in the insert of a slow cooker. Add the onion, carrot, celery, oil, bay leaves, salt, and season with pepper. Add the water (no need to stir), cover, and cook until the peas are soft, 5 to 6 hours on high or 8 to 10 hours on low.
Stir the soup to incorporate the peas and broth, taste, and season with salt and pepper as needed.
Heat the oven to broil. In a medium bowl, toss the bread with olive oil. Transfer to a baking sheet and spread into an even layer. Place the cheese on about half of the pieces. Broil bread until cheese is melted. Then, sandwich pieces together and broil until golden brown. Serve hot with the soup.
Crockpot Easy Chicken Taco Soup
A tasty family favorite, perfect for game night or any night of the week. Super easy, make ahead, ready for you and delicious! From Kristen’s kitchen.
- 1 cup mild salsa
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 15 ounce can corn, drained
- 14.5 ounce can petite diced tomatoes
- 3 tablespoons homemade taco seasoning (or store-bought)
- 2 cups low sodium chicken broth
- 1 pound boneless skinless chicken breasts
- Optional toppings: cilantro, plain Greek yogurt or sour cream, grated cheese, avocado, green onion, tortilla chips
Place salsa, black beans, pinto beans, corn, diced tomatoes, taco seasoning, and chicken broth in slow cooker. Stir to combine. Nestle chicken into the slow cooker so that it’s completely covered by the liquid and other ingredients.
Cover and cook on low for 6 hours. Remove chicken and shred or cut into bite-size pieces. Stir chicken back into the soup.
Serve with toppings as desired.
Slow Cooker Beef and Broccoli
Slow Cooker Beef and Broccoli is an Asian dish that is super easy to make, and so much better tasting than take out. Everything cooks right in the crock pot, even the sauce. My family LOVES this easy beef and broccoli recipe – it’s one of my best crock pot recipes for Asian takeout at home! – wellplated – by Erin
- 1 1/2 pounds flank steak — cut across grain into thin slices
- 1 cup low-sodium beef broth
- 1/4 cup low-sodium soy sauce
- 1/4 cup oyster sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 teaspoons chili-garlic paste — Sriracha, or 1/2 teaspoon red pepper flakes, plus additional to taste
- 2 teaspoons minced garlic — about 2 large cloves
- 2 tablespoons cornstarch
- 5 cups broccoli florets — about 2 small crowns
- Prepared brown rice — or quinoa for serving
- Chopped green onions — and toasted sesame seeds optional for serving
Coat a 4-quart or larger slow cooker with nonstick spray. Place the beef in the bottom.
In a small bowl, stir together the beef broth, soy sauce, oyster sauce, honey, rice vinegar, chili-garlic paste, and garlic. Pour over the beef, then stir to combine. Cover and cook on low for 1 1/2 hours.
In a small bowl, whisk together 1/4 cup water and cornstarch. Stir into the slow cooker with the beef and sauce, then place the broccoli on top. Cover, turn the heat to high, and cook another 30 minutes, until the broccoli is tender. Serve warm over rice, sprinkled with green onions and sesame seeds as desired.
Keywords: beef with broccoli
Slow Cooker Honey Lime Ginger Pork
Tender and delicious pork made in a slow cooker with a honey, lime, soy, ginger, garlic marinade. A favorite on everyone’s menu! – The Recipe Critic
- Method: slow cooker
2.5 pounds pork loin
1 Tablespoon Olive oil
Salt and Pepper
Honey Lime Ginger Marinade:
½ cup honey
¼ cup soy sauce
1 Tablespoon Worcestershire Sauce
Juice of one lime
2 garlic cloves, minced
½ teaspoon ground ginger or 1 Tablespoon fresh ginger
2 Tablespoons cornstarch
Optional garnish: Fresh lime wedges, chopped cilantro
In a large skillet heat the oil over medium high heat. Salt and pepper the pork and lay in in the hot oil. Let the pork sear until the outside edge starts to blacken. Place the pork into the bottom of a slow cooker.
In a small bowl whisk together the honey, soy sauce, Worcestershire sauce, juice of one lime, garlic cloves, and ginger. Pour the marinade over the pork. Let cook 6-8 hours on low and 4-6 hours on high or until thermometer reads 160 degrees.
Once the pork is finished lay onto a platter and pour the juices in a medium saucepan. Cook the marinade over medium high heat and whisk in the cornstarch. Cook for a few minutes until it starts to thicken. Pour over the pork. Garnish with optional lime wedges and fresh chopped cilantro.
Keywords: honey lime ginger pork
5 Ingredient White green chicken chili
A super easy 5 ingredient white chicken chili from gimmesomeoven with a secret ingredient. A must have for every staple dinner menu!
- 6 cups chicken stock
- 4 cups cooked shredded chicken*
- 2 (15 ounces) cans Great Northern beans, drained
- 2 cups (16 ounces) salsa verde (store-bought or homemade)
- 2 teaspoons ground cumin
- optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped green onions, sour cream, crumbled tortilla chips
- Stovetop Method: Add chicken stock, shredded chicken, beans, salsa and cumin to a large stockpot, and stir to combine. Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes. Taste and season with salt and pepper, if needed. Serve warm with desired toppings.
- Slow Cooker Method: Add chicken stock, chicken, salsa and cumin to a slow cooker, and stir to combine. Cook on low for 6-8 hours, or high for 3-4 hours. Add the beans during the last half hour of cooking. Taste and season with salt and pepper, if needed. Serve warm with desired toppings.
- Instant Pot Method: Add chicken stock, chicken, salsa and cumin to an Instant Pot pressure cooker, and stir to combine. Close lid securely and set vent to “Sealing”. Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 8 minutes. Cook. Once the soup has cooked, very carefully turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped. Remove the lid, and stir in the beans. Taste and season with salt and pepper, if needed. Serve warm with desired toppings.
Crockpot Honey Garlic Chicken
Your family will be fighting over the last piece for these honey, garlic infused sticky addictive tasty morsels! – Diethood
- 6 boneless , skinless chicken thighs*
- 4 garlic cloves , minced
- 1/3 cup honey
- 1/2 cup low sodium ketchup
- 1/2 cup low sodium soy sauce
- 1/2 teaspoon dried oregano
- 2 tablespoons fresh parsley
- 1/2 tablespoon toasted sesame seeds
Arrange chicken thighs on the bottom of your slow cooker; set aside. (please look at the notes section)
In a mixing bowl, combine garlic, honey, ketchup, soy sauce, oregano and parsley; whisk until thoroughly combined.
Pour the sauce over the chicken thighs.
Close with a lid and cook for 4 to 5 hours on LOW, or 3 to 4 hours on HIGH.** (please look at the notes section)
Remove lid and transfer chicken to a serving plate.
Spoon the sauce over the chicken and sprinkle with toasted sesame seeds.
Creamy Vegan Chickpea Coconut Curry
This is flavor to the max along with comfort in a bowl! Guaranteed there will be no leftovers! Jenny Sugar Popsugar recipes.
1 teaspoon olive oil
1/2 yellow onion, chopped
1 clove garlic, minced
1 tablespoons minced ginger
15-ounce can chickpeas (about 1 1/2 cups)
2 cups canned or boxed chopped tomatoes
2 cups small cauliflower florets
1 sweet potato, peeled and diced
1 can light coconut milk
1 cup vegetable broth
1 tablespoon garam masala
1/2 tablespoon curry powder
1 teaspoon salt
2 cups lightly packed baby spinach, chopped
1 1/2 cups uncooked brown basmati rice
1 can light coconut milk
1/2 cup water
1/4 teaspoon salt
To make the rice:
Add the rice, coconut milk, water, and salt to a saucepan. Heat on high, bringing to a boil, and then cover, reduce heat to low, and simmer for 40 minutes. Turn off the heat, and allow the curry to sit covered for 10 minutes. Serve along with rice.
Slow Cooker Sweet Potato Soup
This creamy rich soup is packed with protein and nutrients. A quick all around winner for a simple yet powerfully delicious lunch or dinner. – Margaret of The Veggie Primer
5 cups low sodium vegetable broth
3 large sweet potatoes peeled and chopped
1 cup onion chopped
2 stalks celery chopped
2 cloves garlic crushed
1 cup plant milk (I use rice milk)
1 tsp. dried tarragon
1 tsp. McCormick Pinch Perfect Salt Free Seasoning
2 cups baby spinach
6–8 Tbsp. sliced almonds
sea salt and ground black pepper to taste
Add broth, sweet potatoes, onion, celery, and garlic to a 4-quart slow cooker.
Cook on low for 8 hours or high for 5 hours (or until potatoes are soft). *
Turn off slow cooker and add plant milk, tarragon and Pinch Perfect Seasoning and blend 1-2 minutes with an immersion blender until soup is smooth. **
Stir in baby spinach, cover and let sit for 20 minutes until spinach is soft.
Ladle into soup bowls.
Sprinkle each bowl with 1 tbs sliced almonds, sea salt and ground black pepper to taste.
Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.
Slow Cooker Barley & Chickpea Risotto
Once I realized that the risotto cooking method works for just about any grain, I haven’t been able to stop making grain risottos for dinner. I’ve conquered steel-cut oat risotto and farro and kale risotto. The time had come to let my slow cooker do some of the work with this Slow Cooker Barley & Chickpea Risotto. – fox loves lemons
1–1/2 tablespoons extra virgin olive oil
3 carrots, peeled and chopped
3 garlic cloves, minced
1/2 head cauliflower, cut into small florets
1/2 small yellow onion, minced
4 sprigs fresh thyme
1–1/4 cups pearl barley, rinsed
1 can (15.5 ounces) garbanzo beans, rinsed and drained
2–1/2 cups less-sodium chicken or vegetable broth
1–1/4 cups water
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1–1/2 tablespoons fresh lemon juice
1/3 cup grated Parmesan cheese
3 tablespoons chopped fresh parsley
Heat oil in large saucepan over medium-high heat. Add carrots, garlic, cauliflower and onion. Cook until vegetables being to soften, about 5 minutes, stirring occasionally.
Stir in thyme and barley; cook 2 minutes, stirring frequently.
Transfer mixture to slow cooker bowl. Stir in garbanzo beans, broth, water, salt and pepper. Cook on high 2 to 2-1/2 hours or until barley is tender and most liquid is absorbed.
Remove and discard thyme sprigs; stir in lemon juice. Serve in warm bowls garnished with cheese and parsley.
Hawaiian Pork Burrito Bowls
These Hawaiian pork burrito bowls from With Salt and Wit are the perfect blend of sweet and spicy when you want a little Mexican flare to take you to the tropics! Certain to be a hit with friends and family alike! – Recipe from With Salt & Wit
- Method: slow cooker
2 tablespoons olive oil
1 medium onion chopped
4 cloves garlic minced
1/2 cup store-bought or homemade tomato salsa*
2 pounds pork shoulder
½ cup teriyaki sauce**
6 ounces strong coffee
¼ cup honey
¾ cup pineapple juice
2 tablespoons fresh ginger peeled and grated
2 teaspoons paprika
½ teaspoon ground cumin
Pinch ground cinnamon
2 cups uncooked brown rice
2 ounce cans black beans drained and rinsed, 14-
1 to 2 large avocados peeled and sliced
3 cups to 4 red cabbage shredded
1 large apple cored and chopped
1 large ripe mango peeled and diced
½ red fresno chili seeded and chopped
1 jalapeno pepper seeded and finely chopped
½ cup red onion finely chopped
1 clove large garlic minced
3 tablespoons fresh lime juice
1 tablespoon agave nectar
½ teaspoon red pepper flakes optional
¼ teaspoon sea salt to taste
Spray 5-quart slow cooker with cooking spray. Place onion in cooker.
Sprinkle taco seasoning mix over pork shoulder, pressing to coat. Place pork in cooker. Top with enchilada sauce.
Cover; cook on High heat setting 5 to 6 hours or until tender. Remove pork from slow cooker; shred meat with fork, discarding fat. Place shredded pork in large bowl. Strain sauce. Add chiles, salt and 1 cup of the strained sauce. Stir well.
Spoon about 3/4 cup rice into each of 8 individual serving bowls. Top each with about 1/2 cup pork mixture and 1/4 cup lettuce. Garnish with salsa, cheese and/or cilantro.
Set your slow cooker in the morning and have dinner ready at night. This recipe can also be done by cooking the meat on Low heat setting 7 to 9 hours or until pork shreds easily when tested with fork.
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