With winter here now, how about some easy crockpot recipes that you can put on in the morning and leave all day? I love coming home to a home cooked meal and when my partner is not around, the crockpot is my BFF! So, I've whipped up quite a few easy crockpot recipes that don't take a ton of time to make, but are still super delicious and will keep you warm, no matter what the weather is doing outside!
Table of contents:
Who doesn't love pot roast right out of the crockpot? Especially when the weather is wicked cold out? Well, this is one of the easy crockpot recipes that I use over and over again! It's so flavorful, so delicious and it's super easy to make! Just put it on in the morning and set it to cook all day! Take a look at the directions below!
Ingredients: 3 lbs beef chuck roast, boneless Garlic salt & pepper seasoning 2 tbsp olive oil 1 onion, sliced 2 sprigs of fresh rosemary 2 bay leaves 2 fresh sage leaves (or a sprinkle of powdered sage) 2 cloves garlic, chopped 1 cup red wine 1/3 cup GOOD balsamic vinegar 1, 14.5oz can beef broth 3 tbsp corn starch Salt & Pepper Baby carrots, about a bag 2 medium potatoes, cut into mouth sized pieces
Directions: While I prefer to cook my pot roast in a crock pot, I do think it's essential to sear the meat first. I usually to do this part the night before. Sprinkle garlic salt & pepper seasoning all over the meat. Heat olive oil on medium-high in a large skillet. When nice and hot, sear the roast on all sides - couple of minutes on each side. Remove from pan and place in the bowl of your slow cooker. Top with the sliced onion, chopped garlic and balsamic vinegar. I took a piece of cheesecloth and placed all the herbs in it, tied it up with kitchen string and placed it into the pot - this way you don't need to fish all the herbs out later. Cover pot and put in fridge overnight.
In the morning, add the red wine and beef broth. Cover and turn slow cooker on low and cook for 6 hours. Add the carrots & potatoes, turn the slow cooker up to high heat and cook for another 3-4 hours. Once everything is done to your desired tenderness, pour the liquid into a large measuring cup. Let it settle, then skim off the fat. Add about half of it to a bowl and mix in the corn starch until it's nice and smooth. Add the other half of the liquid to a medium saucepan and turn it on medium-high heat and bring to a slow boil. Add the cornstarch liquid to the saucepan and stir to combine. Heat until it gets hot and thickens up a bit. Once you've got the thickness you prefer, turn off heat and pour the gravy/sauce back into the crock pot over the top of meat and veggies. Serve hot.
*If you want to shorten the cook time for this, cook it on high for 6-7 hours. Steam the carrots under tender, and microwave your potatoes. Cut the potatoes into bite sized pieces and add them and the carrots to the pot. While the veggies are cooking you can work on the sauce.*
Now, if I am not having pot roast in the crockpot, my second favorite meal is pulled pork. My fiancee makes a really good pulled pork in the summer, but who says you've got to have it then? This easy recipe for your crockpot goes in early in the morning , sits and simmers all day, and by the time you get home, you got a great, home cooked meal!
Ingredients: 1 medium red onion, sliced 8 tablespoons cider vinegar kosher salt and black pepper 1/4 cup sour cream 1/4 cup mayonnaise 1 12-ounce package broccoli slaw (4 cups) 1 medium yellow onion, chopped 1/4 cup tomato paste 1/4 cup packed light brown sugar 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard 1 tablespoon Cajun seasoning 1 1/2 pounds pork shoulder, trimmed and cut into 2 pieces 4 thick slices sandwich bread, toasted
Directions: In a medium bowl, mix together the red onion, 4 tablespoons of the vinegar, and ¼ teaspoon each salt and pepper. Cover and refrigerate for at least 4 hours and up to 3 days.
In a large bowl, whisk together the sour cream, mayonnaise, 2 tablespoons of the remaining vinegar, and ¼ teaspoon each salt and pepper. Fold in the broccoli slaw and refrigerate for up to 12 hours.
In a 4- to 6-quart slow cooker, mix together the yellow onion, tomato paste, sugar, Worcestershire sauce, mustard, Cajun seasoning, the remaining 2 tablespoons of vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the pork and turn to coat.
Cover and cook until the pork is very tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time). Using 2 forks, shred the pork and mix it into the cooking liquid. Serve the pork and onions on the toast with the broccoli slaw.
Recently, I have been trying to change up my styles and my tastes of what I'll eat. I'm pretty standard in what I'll eat and what I won't, but this recipe? It combines everything I thought I hated into an awesome meal! It's full of flavor, so warming and hearty that I could eat it all day!
Ingredients: 1 1/2 pounds red new potatoes (about 18), halved if large 2 cups sauerkraut, drained 1 small onion, thinly sliced 1/2 cup low-sodium chicken broth 1/4 cup dry white wine 1 teaspoon caraway seeds kosher salt and black pepper 1 1/2 pounds bratwurst links 1/4 cup chopped fresh flat-leaf parsley toasted dark bread (such as pumpernickel), butter, and whole-grain mustard, for serving
Directions: In a 4- to 6-quart slow cooker, mix together the potatoes, sauerkraut, onion, broth, wine, caraway seeds, ½ teaspoon salt, and ¼ teaspoon pepper. Nestle the bratwurst in the vegetables.
Cover and cook until the potatoes are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
Sprinkle the bratwurst, potatoes, and sauerkraut with the parsley and serve with the toast, butter, and mustard.
Pot roast, sausage and pork are all things that seem to go naturally into the crockpot, but have you ever thought of putting lamb in there? I tried this crockpot recipe one day when I was feeling a little adventurous and I was so surprised at how it tasted and how easy it was! Give it a try!
Ingredients: 1 1/2 pounds lamb shoulder, trimmed and cut into 1-inch pieces 4 carrots, cut into 1-inch pieces 1 medium onion, chopped 1/2 cup dried apricots, halved 1/2 cup pitted green olives 2 cloves garlic, chopped 2 tablespoons all-purpose flour 1 teaspoon paprika 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger kosher salt and black pepper 1 cup couscous chopped pistachios, fresh cilantro leaves, and lemon wedges, for serving
Directions: In a 4- to 6-quart slow cooker, mix together the lamb, carrots, onion, apricots, olives, garlic, flour, paprika, cumin, cinnamon, ginger, 1 teaspoon salt, ¼ teaspoon pepper, and ½ cup water.
Cover and cook until the lamb and vegetables are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
Ten minutes before serving, cook the couscous according to the package directions. Serve the lamb on the couscous with the pistachios, cilantro, and lemon wedges.
Oh, brisket is one of those meats that was meant for a crockpot and this recipe below is ideal for anyone that is looking to try something different. Coffee and brisket is by far the best combination that I've ever tried – it's even better than a BBA brisket! Give it a try and let me know how you like it!
Ingredients: 1 medium onion, peeled and quartered, stem end left intact 1 pound new potatoes (about 12) 1 pound medium carrots, cut into 2 1⁄2-inch lengths 2 1/2 pounds beef brisket, trimmed kosher salt and black pepper 1 6-ounce can tomato paste 1 cup brewed black coffee 3 tablespoons Worcestershire sauce 1/4 cup packed light brown sugar 2 tablespoons chopped fresh flat-leaf parsley country bread (optional)
Directions: In the bottom of a 5- to 6-quart slow cooker, combine the onion, potatoes, and carrots. Season the beef with 1 teaspoon salt and ¼ teaspoon pepper and place on top of the vegetables.
In a small bowl, whisk together the tomato paste, coffee, Worcestershire sauce, and brown sugar; pour over the beef and vegetables. Cover and cook on low until the beef and vegetables are tender, 8 to 9 hours.
Slice the beef across the grain and serve with the vegetables and sauce, sprinkled with the parsley. Serve with the bread, if desired.
Now, no crockpot recipe list would be complete without at least one chicken dish. Chicken is a staple in my house and we're always looking for a way that we can spice it up and change it up. This is the way we always pick. It's so full of flavor, so packed with veggies and so delicious!
Ingredients: 1/2 pound sliced bacon, diced 1 4- to 6-pound chicken, cut up 1/2 cup dry white wine (or 1/4 cup dry vermouth plus 1/4 cup water) 1/2 pound small white mushrooms 1 cup frozen small white onions, thawed 6 garlic cloves, chopped 3 sprigs fresh rosemary (or 1 tablespoon dried rosemary leaves) 1 teaspoon kosher salt 1/4 cup water 2 tablespoons cornstarch
Directions: Cook the bacon in a large skillet over medium-low heat until crisp. With a slotted spoon, transfer it to a 4- to 6-quart slow cooker. Pour off all but a light coating of fat from the skillet. Add the chicken and brown over medium-high heat; transfer to the cooker.
Pour the wine into the skillet and scrape up any browned bits; add the skillet contents to the cooker, along with the mushrooms, onions, garlic, rosemary, and salt. Cover and cook on low heat for 6 hours, or on high for 3 hours.
Transfer the chicken, bacon, and vegetables to a platter; keep warm. Pour the sauce into a small saucepan. Combine the water and cornstarch; stir it into the sauce. Heat to boiling, stirring constantly, until the sauce thickens, about 5 minutes. Pour over the chicken.
Finally, if you have a pork shoulder just sitting around in your freezer and you have absolutely no idea what to do with it, why not toss it into the crockpot? This recipe is great for someone having a dinner party and ideal for someone that really wants easy but delish.
Ingredients: 1/2 cup low-sodium soy sauce 1/2 cup brown sugar 1 to 2 tablespoons chili-garlic sauce (found in the Asian aisle of the supermarket) 1 tablespoon grated fresh ginger 1 teaspoon Chinese five-spice powder (optional) kosher salt and black pepper 2 1/2 pounds pork shoulder, trimmed of excess fat and cut into 2-inch pieces 1 cup long-grain white rice 1 medium head bok choy, thinly sliced (about 8 cups) 2 scallions, sliced
Directions: In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder (if using), ½ teaspoon salt, and ¼ teaspoon pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours (this will shorten total cooking time) or on low for 7 to 8 hours.
Twenty-five minutes before serving, cook the rice according to the package directions.
Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with the scallions.
So, these are just a few of my staple crockpot recipes that I repeat over and over again my house. I love every single one of these and they are even great for kids! What about you? Do you have any recipes to share?
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