Slow Cooker Meals

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September 27, 2021 By Jennifer Lambert 17 Comments

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.

Pulled Pork

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.

Stewed Pork

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.

Taco Chicken

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.

Chicago Beef

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.

Pot Roast

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.

Stewed Beef

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.

Irish Stew

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.

Swiss Steak

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.

Roast Ham

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:

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.

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What are your favorite slow cooker foods?

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Rosemary Lemon Turkey Meatballs

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February 15, 2021 By Jennifer Lambert 3 Comments

One of my family’s favorite meals is turkey meatballs. It seems light but filling. One pack of turkey is barely enough for 5 people these days! There are no leftovers.

It’s a forgiving recipe and you could mix up the seasoning for different combinations. You could also use the prepared Italian bread crumbs to save time. Gluten free options like almond flour would surely substitute fine in this recipe.

I use dried onions because they all but disintegrate, leaving flavor but almost undetectable by picky eaters. You could also grate or chop fresh onion.

If the lemon is too strong, you could serve the meatballs with plain gravy.

I use a ice cream scoop to measure out the meat mixture and roll them in wet hands to form balls. Flouring the meatballs gives them a nice crispy texture.

The lemon gravy is super simple and my family loves it!

This is a simple meal on busy nights. I can have it on the table in about 30 minutes if I form the meatballs earlier in the day and store in the fridge.

I usually serve these delicious rosemary lemon turkey meatballs with broccoli and noodles.

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Rosemary Lemon Turkey Meatballs

Course Main Dish

Servings 12 meatballs

Ingredients

1 package ground turkey
1 egg
1/4 cup panko
1 t dried onions
1/2 t crushed rosemary
1/2 t lemon peel
1/2 t garlic
salt and pepper

Lemon Sauce

1/4 cup butter
1/4 cup flour
splash sherry
1/2 cup chicken stock
1/4 cup lemon juice
garlic, rosemary, salt, pepper

Instructions

Mix meatballs and let sit covered in refrigerator for at least an hour.
Flour meatballs and let sit until absorbed. Flour again.
Fry meatballs in oil on medium heat until cooked through – about 5-8 minutes each side. Or place in a muffin tin with oil and roast for 20 minutes at 375*, turning once.
Keep meatballs warm while you make sauce and sides.
For optional sauce, melt 1/4 cup butter and add equal amount of flour and whisk until paste. Do not allow it to brown. Add a splash of sherry, 1/2 cup chicken stock, juice of one lemon. Add rosemary, garlic, salt, pepper. Whisk and simmer until thick. Strain. Serve sauce with meatballs and noodles. We like steamed broccoli too.

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Lamb Stew

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March 10, 2020 By Jennifer Lambert Leave a Comment

I love lamb, but it’s pretty expensive in the USA, so my kids get very excited when I find it on sale.

We often make the lamb stew with leftover roast lamb from Easter dinner or “on sale” fresh chopped lamb.

This stew can be made two ways and both are rich and full.

My kids prefer the stew with Guinness instead of red wine. It makes the gravy less sweet.

It’s like most stews – onions, carrots, and potatoes. You can add celery root, turnips, parsnips, rutabagas, or other savory veg.

I dredge the lamb in raw sugar, seasonings like rosemary, and flour. Then I sear it in fat.

I add the beer or wine and beef stock, some Worcestershire, and bring to a boil to make gravy. Then I slow cook for about six hours.

I love my slow cooker so I can fix it and forget it, but the house smells so amazing all day long!

I often add some peas at the very end or as a side dish.

We like to serve this with fresh bread machine soda bread.

Lamb Stew

Course Main Course

Ingredients

1 lb lamb, cubed
1-2 T sugar
2-3 T flour
2 T olive oil
2 T butter
1 bottle dark beer or 1 cup dry red wine
1 box beef stock or about 3 cups
1 T Worcestershire sauce
1-2 t salt
1-2 t dried thyme
1/2 t coarse black pepper
1 small onion diced, chopped, sliced – however you like it
2-3 carrots peeled and sliced
1 lb small red potatoes
1 T parsley chopped, fresh for garnish

Instructions

Sprinkle lamb with sugar and dredge in flour.
Sear lamb in olive oil. Remove to a plate to make roux.
Add butter to remaining oil and more flour if needed to make a roux.
Add beer or wine and scrape pot. Add beef stock and bring to boil.
Return lamb, spices, and vegetables to pot.
Simmer on low for about two hours or set slow cooker to low 4-6 hours.
If gravy is too thin, add some water thickened with cornstarch. Sprinkle with fresh parsley.
Serve hot stew with soda bread and salad.

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I’ve never liked corned beef and it’s not traditionally served on St. Patrick’s Day in Ireland. It’s more of a New England immigrant food.

Some other fun traditional Irish recipes:

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Plank Grilled Salmon

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January 16, 2020 By Jennifer Lambert Leave a Comment

We are super impressed with the quality – flavor, smell, and texture – of Sitka Salmon Shares.

It’s better than any storebought salmon we’ve ever had.

We all were delighted by the ocean smell of this flash frozen fresh sustainably caught wild coho salmon!

The color is bright and flesh is firm.

Soak a cedar plank in cold water for at least an hour. I cover the plank with water in the sink and place a heavy bowl on top to keep it covered. Otherwise, it will burn on the grill!

Season and marinate the salmon.

Heat up the charcoal or gas grill. Grill indirectly for about 20 minutes or until 145*.

You can also bake the plank on a cookie sheet in the oven at 325* for about 30-40 minutes.

It’s gorgeous!

We like to serve our salmon with rice pilaf and stir fried veggies.

Plank Grilled Salmon

Course Main Dish

Cuisine American

Prep Time 5 minutes

Cook Time 20 minutes

Servings 4 people

Ingredients

1 tsp ginger
3 cloves garlic, crushed
1 T honey
2 T soy sauce
1/2 tsp crushed red pepper
1/2 tsp lemon peel
salt and pepper to taste
1 T olive oil

Instructions

Combine seasoning and spread on fish.
Grill with indirect heat on top on plank, skin side down for about 20 minutes or until temperature to 145*

Sitka Salmon Shares delivers premium, sustainable, wild Alaskan seafood from the fishermen directly to members’ doorsteps! Shop Sitka Salmon Shares.

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Tritip Steak

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January 7, 2020 By Jennifer Lambert Leave a Comment

One of our favorite family meals is tritip steak.

It’s a simple and frugal cut of beef. Everyone likes it. It doesn’t take very long on the gas grill. We seldom have leftovers.

I rub spices and olive oil into the meat and let it marinate for at least an hour.

It takes about 20-30 minutes on the grill for medium rare.

Gorgeous thin slices against the grain for tenderness.

We serve tritip with rice or potatoes, salad, fried broccoli or grilled asparagus.

Tritip Steak

Course Main Course

Cuisine American

Prep Time 5 minutes

Cook Time 25 minutes

Servings 6 people

Ingredients

1 tsp coarse black pepper
1 tsp ground coriander
1 tsp sea or kosher salt
1 tsp ground coffee
1/2 tsp cinnamon
1/2 tsp raw sugar
1/2 tsp cocoa powder
1/4 tsp ground cloves
1/4 cup olive oil

Instructions

Mix rub ingredients together in a bowl or jar.
Massage rub into tritip steak on all sides.
Pour olive oil over steak, turning to coat. Let sit for at least an hour in the fridge.
Grill steak over medium heat on gas grill for about 20-30 minutes, or until thermometer reads about 120*
Let rest for 5-10 minutes. Slice thinly against the grain and serve with reserved juices.

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Slow Cooker Asian Pork Ribs

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January 26, 2017 By Jennifer Lambert Leave a Comment

Slow Cooker Asian Pork Ribs is one of my family’s favorite meals.

It’s a simple and flavorful fix and forget meal.

My girls love to prepare this meal for a great dinner we all look forward to all day long.

We buy country style pork ribs and drizzle them with Hoisin sauce, soy sauce, Mirin, brown sugar, minced garlic, grated ginger, and sherry.

They’re fall apart good!

I love my slow cooker that has a medium setting, so they’re still firm, but tender and moist.

We like to serve these with jasmine rice and steamed vegetables.

Slow Cooker Asian Pork Ribs

Course Main Dish

Cuisine Asian

Prep Time 5 minutes

Cook Time 4 hours

Total Time 4 hours 5 minutes

Servings 6

Ingredients

2 lbs country style pork ribs
1/4 c soy sauce
1/4 c Hoisin
1/4 c Mirin
1/4 c dry sherry
1/4 c brown sugar
2 t minced fresh garlic
2 t grated fresh ginger

Instructions

Place country pork ribs in slow cooker.
Mix sauce ingredients together in small bowl and pour over ribs.
Cover and slow cook for 6 hours.
Serve with jasmine rice and steamed veggies.

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Cashew Chicken

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December 27, 2016 By Jennifer Lambert 7 Comments

Cashew chicken is a favorite at our house.

It’s easy to make on a weeknight.

It’s even easy enough for my kids to make it!

Everyone loves it – even my baby niece who eats next to nothing. They now call it “Aunt Jennifer’s Chicken.”

We chop up boneless skinless chicken breasts into bite-size chunks. Sprinkle on a little cornstarch and stir in some sugar, salt, sesame oil, and soy sauce. We let it sit for about 30 minutes. This makes a delicious crust when it’s stir-fried in hot oil. We use peanut oil, but coconut oil or olive oil works well too. We avoid canola and most other oils.

My kids love to help by chopping up veggies and setting the table. They often help cook too! The hot oil is a bit too dangerous – even for me. The husband usually does that part.

Yes, she knows she’s supposed to have her hair pulled back. Sigh.

My husband heats up peanut oil in the wok. He stir-fries the chicken in batches.

After stir-frying the chicken, we let it drain in a colander.

He stir-fries the veggies, then adds the chicken and sauce in.

These are our favorite cashews. (you can use almonds or peanuts or none at all!)

I blend the sauce in a measuring cup. It’s just chicken stock, cornstarch, and Hoisin sauce. Super simple but very flavorful! I often use lots of minced garlic.

I like onions, peppers, and mushrooms in mine. The kids prefer just water chestnuts. I make jasmine rice and usually steam some broccoli, carrots, and cauliflower also.

We always have happy kids on Cashew Chicken night!

Cashew Chicken

Course Main Dish

Cuisine Asian

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 6

Ingredients

4-6 chicken breasts or thighs boneless skinless
1 c vegetables water chestnuts, onions, bell peppers, mushrooms, etc.
2-3 T peanut or coconut oil
1/2 c cashews

Marinade

2 T soy sauce
2 T sesame oil
2 T cornstarch
1 T sugar

Sauce

1 T cornstarch
1.5 c chicken stock
2 T hoisin sauce

Instructions

Slice chicken into bite-sized pieces.
Roll chicken pieces in cornstarch. Marinate in soy sauce, sesame oil, and sugar.
While chicken is marinating, chop veggies and prep rice. Mix sauce in a small bowl or measuring cup. Set aside.
Stir fry chicken in small batches in wok or large skillet. Drain in colander or on paper towels.
Stir fry or steam veggies.
Return chicken to pan and pour in sauce. It should thicken quickly. Add veggies to saucy pan if desired. Sprinkle cashews over top. Garnish with cilantro if desired.
Serve over jasmine rice.

Other Kids in the Kitchen recipes:

Raspberry White Frozen Hot Chocolate – Cooking with Kids | The Gifted Gabber

Super-Healthy and Super-Yummy Strawberry Pineapple Smoothie | Living Montessori Now

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Asian Turkey Wraps

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May 8, 2014 By Jennifer Lambert 1 Comment

My kids love Asian food.

I try to find ways to make it healthier and simpler. And cheaper than takeout.

Asian Turkey Wraps are a perfect quick and easy weeknight dinner.

My kids like to practice their chopsticks skills.

This is one of our favorite family meals. Everyone enjoys it!

Turkey Lettuce Wraps

Course Main Dish

Cuisine Asian

Ingredients

2 lbs ground turkey or chicken
1 small chopped onion
1 can chopped water chestnuts
2 cloves minced garlic
2 T hoisin sauce
2 T garlic black bean sauce
2 T dry sherry
2 T Tamari

Instructions

Brown meat over medium heat with onion, garlic, and chestnuts. Drain if necessary.
Add all ingredients and mix thoroughly over low heat, letting liquid reduce.
Enjoy on lettuce or cabbage leaves or even tortillas. Serve with jasmine rice and steamed vegetables.

Linking up: Kitchen Fun with My 3 Sons, A Bowl Full of Lemons, The Recipe Critic, Our Table for Seven, Chef in Training, Eats Amazing

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Stuffed Chicken Marsala

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May 5, 2014 By Jennifer Lambert Leave a Comment

Our stuffed chicken marsala is sweet and salty and layers of deliciousness.

I get very thin chicken breasts and stuff them with cheese, spinach, and prosciutto or ham. I salt and pepper and flour them and then sear them in olive oil.

I drain off most of the oil.

Add chicken stock and Marsala wine.

Add the chicken back to the soup and let simmer until fully cooked and the liquid is reduced and thick.

Look at those layers! Gorgeous.

Now that my kids are growing up and becoming rather large eaters, I have to buy a lot of chicken to feed our little army. I love using my All-Clad Saute Pan!

Chicken Marsala

Course Main Dish

Cuisine Italian

Ingredients

1 package thin-sliced chicken breasts or butterfly regular breasts
1 package Prosciutto or thin ham
Provolone, Parmesan, or Gruyere thin cheese slices
baby spinach leaves
basil or sage leaves
1 small sweet onion or shallot, chopped
2 cloves minced garlic
1 package sliced button mushrooms
1/2 c olive oil
1/2 c Marsala wine
1 c chicken stock

Instructions

Stuff chicken breasts with ham, spinach, sage, and cheese. Roll and toothpick closed.
Salt and pepper and flour and set aside.
Heat olive oil in a large pan. Sauté onions, mushrooms, and garlic (I actually do this in butter in a separate pan since no one else eats this). Sear chicken on all sides and set aside.
Drain all the oil except a couple tablespoons.
Add stock and wine to pan. Return chicken to the pan with onions, mushrooms, and garlic.
Simmer until chicken is cooked through and soup reduces. About 30 minutes.
Serve with pretty noodles and steamed asparagus or broccoli. Lots of shredded Parmesan cheese and garlic bread.

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