This Christmas, my mom gifted me a 20 oz electric crockpot cooker. At first, I was not excited by this present (more cooking?) but I became intrigued when reading about the possibilities of the crockpot. I learned, from reading many articles, that you could cook basically ANYTHING in a crockpot. While I have tried a few of the recipes below, I have also included some new recipes that I will definitely be trying for the continuing cold weeks. So grab your crockpot with me, and stay warm with these recipes below!
Soups
Who doesn’t like a hot, piping soup on a cold day? Not only is soup my go to lunch option during the winter months, but this recipe is so simple! Specifically, this slow cooker butternut squash soup recipe. Being nutrient-packed and bursting with flavor, this soup is as good as it looks. All you have to do is buy the ingredients and throw them all into this pot! Wait a few minutes (or hours), and this soup will be ready to eat in no time!
Ingredients:
6 cups diced butternut squash
2 cups diced sweet potatoes
1 small sweet yellow onion (diced)
1 garlic clove (minced)
1 Tbsp. paprika
1 tsp. dried oregano
1⁄2 tsp. dried leaf thyme
32 oz. vegetable stock or broth
¾ tsp. salt
¼ tsp. black pepper
Instructions:
1. Place all ingredients in a crock pot and stir well. If you are using fresh produce, be sure to peel your squash and sweet potato.
Cover and cook on high for 3-4 hours or on low 5-6 hours.
2. Use an immersion blender to puree the soup. If you don’t have an immersion blender you can use a regular blender or a food processor. You may have to do the blending in batches if not blending directly in the crockpot.
3. Keep blending until silky smooth. If your soup is too thick add a splash of water or additional broth.
4. Serve warm topped with croutons, crackers, feta cheese, or similar desired topping. Enjoy!
Lasagna
Nothing brings a group of friends or family together like lasagna! As for the amateur chef, cooking something like lasagna may seem daunting with different layers of sauce, cheese, and noodles. However, this crockpot recipe makes it simple and the lasagna is oh so cheesy!
Ingredients:
Cooking spray
1 lb extra-lean ground beef
1 yellow onion, diced
2 cloves garlic, minced
1/2 tsp each salt & pepper
2 (650mL) jars tomato sauce (I used Classico's sweet basil marinara sauce)
1 lb lasagna noodles (can use either oven ready or normal) uncooked
1 (475g) tub ricotta cheese
2 cups mozzarella cheese
1/2 cup water
Chopped fresh basil or parsley, for garnish
Instructions:
In a large frying pan, brown the ground beef over medium-high heat. When beef is almost cooked through, add onions, garlic, salt & pepper and 1 jar of tomato sauce, then stir to combine.
Spray slow cooker with cooking spray, then layer in a bit of meat sauce. Add the uncooked lasagna noodles (you may need to break some into pieces to make them fit), then add some ricotta and mozzarella cheese, and more of the meat sauce. Repeat until the slow cooker is full – usually 3 layers total.
Pour the other jar of tomato sauce over the top of lasagna, then add mozzarella cheese to the top. Pour water in on the sides. Cook on high for 3 hours, or on low for 6 hours.
Garnish lasagna with basil and/or parsley, then serve and enjoy!
3. Chicken
Not only does chicken turn out to be more tender and flavorful in a dish when it is slowly cooked in a crockpot, but it is so easy to make. Just throw a few cuts of the poultry, add spices, and you have a delicious chicken dish! This honey garlic chicken recipe is simple to make, with only five ingredients, and it takes five minutes to prep.
Ingredients:
2.5 lbs boneless, skinless chicken thighs
Salt and black pepper
⅓ cup honey
⅓ cup low-sodium soy sauce
6 cloves garlic, minced
½ teaspoon red pepper flakes (optional, adjust for heat)
Instructions:
Season chicken thighs lightly with salt and black pepper and add to the insert of your slow cooker.
Mix remaining ingredients together in a small bowl and pour the sauce over the chicken thighs in the slow cooker.
Cover and cook on low for 5-6 hours or on high for 2 ½-3 hours.
Remove the chicken thighs and either cut it into chunks or shred it with two forks. Mix the chicken back into the sauce in the slow cooker and let sit for at least 5-10 minutes, to help absorb the juices.
Serve hot with any desired toppings and enjoy
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