Slow Cooker Recipes

Warm home cooking is the absolute best when coming inside from the cold weather lurking outside! Here are some great and simple slow cooker recipes to warm you up this fall!

  • Chicken Parmesan Soup:
    • Prep-Time: 5 Minutes
    • Cook Time: 4 Hours
    • Makes: 6 Cups
    • Ingredients
      i. 3 garlic cloves, minced
      ii. 1 green bell pepper, chopped
      iii. 14.5 oz crushed tomatoes
      iv. ½ pound of raw boneless, skinless chicken breasts
      v. 3 cups chicken broth
      vi. ½ cup of chopped white onion
      vii. 1/3 cup of shredded parmesan cheese (extra for garnish)
      viii. 1 Tbsp of chopped basil
      ix. 2 Tsp of chopped oregano
      x. 1/8 Tsp red pepper flakes (can add more if wanting spicy)
      xi. 4 oz of uncooked dry gemelli or penne pasta
      xii. Chopped basil or parsley for garnish (optional)
    • Directions
      i. In slow-cooker, stir together the garlic, bell pepper, crushed tomatoes, chicken broth, onion, cheese, basil, oregano, and red pepper flakes. Cook this mixture on high for 3.5 hours or for 7 hours on low.
      ii. Take the chicken breasts from the slow-cooker and shred them, after place the shredded chicken back into the cooker. Add in the pasta next. Cook this on high for an additional 30 minutes or until the pasta is all cooked.
      iii. Once pasta is cooked it is ready to serve! Optional garnish of Parmesan and chopped basil or parsley. Enjoy!
  • Chili Mac & Cheese:
    • Prep-Time: 25 minutes
    • Cook Time: 5 Hours
    • Makes: 12 servings (4 ½ quarts)
    • Ingredients
      i. 2.5 lbs of lean ground beef
      ii. 1 chopped medium size onion
      iii. 1 chopped green pepper
      iv. 1 chopped banana pepper
      v. 2 cans (28oz each) of diced tomatoes, not drained
      vi. 2 cans (16oz each) of kidney beans, drained & rinsed
      vii. 2.5 Tsp of Chili powder
      viii. 2 Tsp of Ground Cumin
      ix. 2 Cups of uncooked elbow macaroni
      x. 4 cups of shredded cheddar cheese
      xi. Sour Cream (optional)
    • Directions
      i. In an oven cook the beef, onion, and peppers on medium to high heat until the beef is no longer pink and the veggies are tender. Break up the beef into crumble size. Cook for 8-10 minutes then drain. Once drained move to the slow-cooker (7qt.) Stir in the tomatoes, beans, chili powder, and cumin. Cook for 5-6 hours on low.
      ii. While mixture is cooking, separately cook elbow macaroni till soft and drain water. Add the macaroni to the slow cooker along with cheese. Stir until all cheese is melted. Once cheese is melted it is ready to serve! Adding additional cheese and sour cream optional.
  • Sweet Potato Casserole:
    • Prep-time: 25 minutes
    • Cook time: 4 hours 25 minutes
    • Makes: 8 servings
    • Ingredients
      i. Cooking Spray
      ii. 4lb sweet potatoes (peeled and diced)
      iii. 4 tbsp of melted butter
      iv. 2 cups of packed brown sugar
      v. ¼ cup of water
      vi. 1 tsp of ground cinnamon
      vii. ½ tsp of pure vanilla extract
      viii. A pinch of kosher salt
      ix. 1 ½ cups of mini marshmallows
      x. ½ cup of whole pecans
    • Directions
      i. Coat the inside of the slow-cooker with cooking spray and then place the sweet potatoes in the slow cooker.
      ii. In a separate bowl whisk together the butter. Sugar, water, cinnamon, vanilla, and salt. Once mixed pour over the sweet potatoes and toss coating all the potatoes. Cook this on high for 4 hours making sure to stir every hour.
      iii. After the 4 hours, remove the lid and top with the mini marshmallows and pecans. Reduce the heat to low and place the lid back on. Once the marshmallows are melted its ready to serve!