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 and a cup of apple juice. We pull it apart and serve on wheat buns with cheese and sides like fries, cole slaw, baked beans. Makes great leftovers!

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.

German Pork Chops

I love these bright flavors! I place in the bottom of the slow cooker: a bag of cole slaw, a sliced peeled apple, sliced sweet onion, top with pork chops and some seasonings (Italian blend and garlic or fennel and caraway) with some beer or chicken stock. Great with beets and some potatoes.

Taco Chicken

Boneless chicken parts (breasts cook less time than thighs) with a jar of your favorite salsa, cooked for about 4-5 hours on low. Often, I add a can or frozen bag of corn and a can of pinto or black beans. A few spoonfuls of taco seasoning or one of those packets are great. This can easily turn into a lovely soup with some chicken stock. I shred the chicken and 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 or an onion soup packet, cooked about 6 hours on low. I don’t often add much liquid except maybe a dash of Worcestershire sauce and half a can of beer. Chopped or pulled on 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 packet 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 season with thyme and rosemary and bay leaf, then 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 then sear in fat. I pour in a dark beer with veggies (onions, carrots, and celery) and set it on low for 6 hours and forget it. I serve with rice, noodles, or potatoes.

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 stew meat with 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 sauteed veggies. This is actually my kids’ favorite stew.

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.

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.

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.

You might also like:

What are your favorite slow cooker foods?

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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.