Who doesn’t love the slow cooker? It’s like your own personal chef! As mom to two active boys, I often find myself at sporting events around the time I should be preparing dinner. If I throw ingredients in the slow cooker earlier in the day, I can let it handle the cooking. Below I’ll share some of my favorite slow cooker recipes.
Crockpot Salmon and Vegetables Serves 4
4 salmon filets (can be frozen)
1 tbsp paprika
1 tbsp cumin
1 tsp garlic powder or 2 garlic cloves, chopped
1 tbsp oregano
½ tsp kosher salt
½ tsp red pepper, or to taste
aluminum foil
4 small to medium sized potatoes, quartered
Broccoli, cauliflower and carrots (or other preferred vegetables)
1 cup low sodium vegetable or chicken broth
In a medium sized dish or large plate, combine all of your spices. Spread a length of foil on the counter for each piece of fish. Place each fish in the center of its own foil. Rub salmon with your spice mixture. Fold tinfoil tightly around fish. Place chopped vegetables in bottom of slow cooker. Use as many as will fit! Cover with broth and place salmon packets on top. Cover and cook on high for 2-3 hours, or on low for 3-5. If frozen, cook on high for 4-5 hours and low for 6 to 7.
Salsa Chicken – serves 6-8
2 lb chicken breasts
1-16 oz jar salsa (we love Herdez brand)
1/2 cup sour cream
Place chicken breasts in the bottom of the slow cooker and top with salsa. Cook on low for 8 hours (or on high for 4-6). Once cooked, use two forks and shred chicken and mix in sour cream. Use for tacos, taco salad, with rice and vegetables, etc.
Garbanzo Cauliflower Curry serves 6
1 large head of cauliflower, chopped
2 -15 ounce cans garbanzo beans (chickpeas), drained and rinsed
1 cup chopped celery
2 cups chopped carrots
1/2 cup chopped onion
1-14 ounce can/carton low sodium vegetable broth
1 tbsp curry powder
1 – 14 ounce can coconut milk
1/4 cup shredded fresh basil leaves, optional (but highly recommended)
In a slow cooker, combine cauliflower, garbanzo beans, celery, carrot, and onion. Stir in broth and curry powder. Cover and cook on low for 5 to 6 hours or on high for 3 hours. Stir in coconut milk and basil and heat through. Serve.
Slow Cooker Chicken Jumbalaya serves 6
2 cups chopped celery
1 onion, chopped
3 bell peppers, chopped
2 cans diced tomatoes
1.25 lb chicken breasts, chopped
2 bay leaves
1 tbsp paprika
1 tbsp black pepper
1 tsp garlic powder
1 tsp oregano 1 tsp thyme
1 tsp salt
Cooked brown rice (can use minute brown rice or cook in rice cooker)
Combine all ingredients in slow cooker (except brown rice). Cook on high for 4-5 hours or low for 8-10 hours. Serve over cooked brown rice.
Veggie Chili serves 6-8
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can corn (undrained) or 2 cups frozen corn
2 cans diced tomatoes
1 can tomato sauce
2 bell peppers, chopped
1 onion, chopped
1 package taco seasoning mix
Combine all ingredients in slow cooker. Cook for 6-8 hours on low.
Split pea soup serves 6
2.5 cups split peas, drained
10 cups low sodium vegetable broth (or ½ broth and ½ water)
6 small to medium potatoes, chopped
2 cup chopped carrots
2 cup chopped celery
1 onion, chopped
3 cloves garlic, minced
1 tsp black pepper
1 tbsp thyme
1 tsp sage
½ tsp salt
Combine all ingredients in slow cooker and cook on low for 4-6 hours.
