The slow cooker is an amazing tool that is one of my favorite appliances. There’s really no limit to how creative you can get with a slow cooker. That’s why I thought that slow cooker suppers seemed like a great thing to discuss this week. Afterall, it is “Crock-tober.” I have to admit that I have been a bit remiss in sharing my slow cooker recipes. I have a lot of them, but I never seem to remember to pull out the camera when I’m making dinner. In spite of that, there are still several delicious slow cooker recipes in the Patty Cake’s Pantry archives, so I have decided to share them with you. Hopefully, we’ll have a couple of new slow cooker recipes before the month is over, too.
What are our favorite slow cooker recipes?
As is my habit, these recipes will be listed in the order in which they were published because each of us has a favorite. This seemed like the best way to list the recipes.
The first recipe is a variation on my Slow Cooker Three Ingredient Pot Roast Recipe. I love this recipe, but now, I usually use smaller potatoes rather than peeling and then cutting the larger potatoes into chunks. This helps to prevent the discoloration on the potatoes that is visible in the photo above.
This is one of Sue Chef’s favorite recipes, and because she’s my favorite daughter, I love to make them for her even though it’s a two day process. These ribs are marinated in a Dr. Pepper Brine for a minimum of 8 hours before they’re seasoned and placed into the slow cooker. To really take this recipe over the top, Sue Chef and I recommend that you also make our homemade Dr. Pepper Barbecue Sauce to brush on them at the end.
“Roasting” a chicken in the slow cooker is a simply amazing way to prepare a chicken. I usually set my chicken on top of some potatoes, so I only have to think of a non-starchy vegetable to go with dinner, and the cooking liquid that collects in the bottom of the slow cooker as the chicken cooks is good to use as a base for soups. Bus Boy loves chicken prepared this way, and I don’t blame him. The meat is moist, tender and practically falls off of the bones.
This recipe is very simple, but the finished product is loaded with flavor. This is one of Baker’s Man’s favorite slow cooker recipes. He particularly likes it when I crisp up pieces of the pork in the oven before assembling the tacos.
Technically, this isn’t a slow cooker supper, but we love to have a “hot dog bar” on busy days. It’s great because we can set it up in the morning, and we can eat both lunch and dinner. Of course, in the interest of good nutrition, we also have some fruits and veggies available for grazing during meal times, but this is a great way to have multiple offerings of food with minimal effort.
I love to “roast” chicken in the slow cooker, and stuffing the chicken adds extra flavor, and makes for a more flavorful bird. This recipe is like Thanksgiving dinner on a weeknight. All you need is a vegetable side, or a salad, and you’ve got dinner. It doesn’t get any simpler than that.
I love corned beef and cabbage, but Baker’s Man is not as much of a fan as I am. At least not in the traditional corned beef and cabbage way. He loves corned beef hash and Polynesian Corned Beef. The slow cooker is the perfect way to tenderize corned beef and make a delicious meal. Remember, you don’t have to wait until St. Patrick’s Day to have corned beef and cabbage.
Stuffed peppers prepared in the slow cooker are perfect. The peppers are tender and the filling is moist. The best part about this is that you can do all the assembly work the night before and stick the insert from your slow cooker into the refrigerator with the lid on it until the next day when you’re ready to cook. This is a huge time saver in the morning.
This is the most popular slow cooker on our website, and I’m convinced that it’s so popular because in addition to being simple to prepare and delicious, it’s a complete meal that’s prepared at one time in the slow cooker.
This slow cooker lasagna takes some time to assemble, but it’s worth every minute. The best part is that, like the stuffed peppers, this can be assembled the night before and stored. covered, in the refrigerator in the slow cooker insert. In the morning, there’s no reason to rush around trying to assemble the lasagna. Another good thing about this lasagna is that you don’t need to boil the noodles beforehand. They cook in all of the juices produced by the vegetables during the cooking time. Food Critic loves this one.
Which slow cooker recipe is your favorite?
I love all of these recipes, but I would love to hear from you to know which ones are your favorites. Let us know by leaving a comment below.
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Thanks for visiting Patty Cake’s Pantry.