With autumn and cooler temperatures, we also tend to be busier with fall activities.
Slow cooker meals are a staple at least once a week so we have a nice hot meal that anyone can eat when they’re ready for their dinner on busy nights.
I really do love to cook, so I don’t use many appliances that do the job for me. I don’t have any of the trendy tools that the pandemic made even more popular. I am kind of a snob in the kitchen and a bit old-fashioned.
I have had our slow cooker since I received it as a wedding gift and it’s lovely. I use it mainly to roast meats and make stews.
I also like to make meat stock for the freezer, and we often can applesauce and marinara sauce.
Our favorite slow cooker meals
Asian Pork Ribs
We like to buy meaty country ribs for easy Asian pork ribs. I serve with rice and a vegetable, sometimes salad too.
I buy a small pork butt, bone in, and cook it long on low, for about 12 hours. Sometimes, I do the Dr. Pepper recipe, but often, I just cover with our special dry BBQ seasoning and liquid smoke. We pull it apart and serve on wheat buns with cheese and sides like fries, cole slaw, baked beans.
Chile verde: Cube pork tenderloin. Sear in fat. Add carrots and onions, a can of jalapeno peppers or chopped fresh jalapeno peppers, and a jar of salsa verde. Cook on low for about 6 hours. Great in tortillas or as a stew.
Boneless chicken parts with a jar of salsa, cooked for about 5 hours on low. Sometimes, I add a can of corn and a can of beans. This can easily turn into a lovely soup with some chicken stock. I usually serve over rice or with tortillas or as taco salad. It’s versatile and a crowd favorite.
Whole Roast Chicken
It’s easy to roast a chicken in a slow cooker! I usually place breast down so it stays moist. Season with garlic and salt or lemon pepper. I don’t add any liquid. I cook on high for about 4 hours or until thermometer reads 165. Sometimes, I broil it in the oven to crisp up the skin. The leftover liquid makes a lovely gravy.
A chuck roast goes a long way with some Italian seasoning, cooked about 6 hours on low. I don’t even add any liquid except maybe a dash of Worcestershire sauce. Chopped or pulled on wheat hoagie rolls with cheese and sautéed veggies, this is a family favorite.
My husband grew up with a simple pot roast using onion soup mix and I often make this. Other times, I make the sauce from scratch with fresh herbs and a dark beer. I love lots of root veggies. Makes a great leftover minestrone soup with beans and noodles! I usually buy a lovely chuck roast at our local butcher or the commissary.
I set it on low for about 6 hours. I usually have to thicken the gravy on the stovetop.
I have a few ways I make stewed beef.
Burgundy beef tips: I season the meat and dredge in flour and sear in fat with onions, celery, and carrots. I pour in some red wine and beef stock and simmer on low for about 5 hours. This is great over noodles or rice.
Traditional beef stew: I season and flour the beef and sear in fat. I pour in a dark beer with root veggies and set it on low for 6 hours and forget it.
Stroganoff is easy! I just add sour cream or cream cheese to the beef stew gravy.
Goulash: I add tomatoes, tomato sauce, and paprika.
Asian beef: I add soy sauce, brown sugar, mirin, black pepper, garlic, ginger, onions, and a little bit of sesame oil with cornstarch and cook on low for about 5 hours. I serve over rice with veggies.
We love Irish stew all year long. Cubed lamb dredged in flour and sugar, seared in fat, then I pour in a Guinness or red wine with herbs. I add root veggies and cook on low for about 6 hours. I sometimes have to thicken the gravy.
I love Swiss steak, but my husband does not. I like to dredge in flour and sear round steak and smother in onions, bell peppers, and tomatoes. Cook on low for about 6 hours.
This is a great way to free up oven space during holiday times too!
I pour cola or Riesling wine over the ham and glaze with mustard, brown sugar or maple syrup, and pumpkin pie spices. Cook on low about 6 hours or until thermometer says 145.
My favorite tools:
- All-Clad Slow Cooker
- KitchenAid Mixer with Food Grinder
- Tiny Saucepan
- All-Clad Nonstick Pans
- Rice Cooker
In the past, I have made breakfast casserole and bread pudding in my slow cooker for breakfasts. It’s really very versatile, especially when feeding a crowd or when the oven and stovetop is needed or when I’m very busy or away from home.
You might also like:
What are your favorite slow cooker foods?
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