5 Most Wanted Slow Cooker Recipes

Chicken Provençal (see recipe p. 62)


Serves: 8

Hands-on time: 25 min.

Total time: 9 hrs., 55 min.

1/3 cup soy sauce

1/3 cup hoisin sauce

1/3 cup ketchup

1/3 cup honey

1 tbsp. minced garlic

1 tbsp. peeled, grated fresh ginger

1½ tsp. dark sesame oil

¾ tsp. five-spice powder

1 (4-lb.) boneless Boston butt pork roast, cut in half

½ cup chicken broth

Garnish: fresh cilantro sprigs

1. Whisk together first eight ingredients in a medium bowl. Place in a large zip-top plastic bag; add pork. Seal and chill at least 2 hours, turning occasionally.

2. Place pork and marinade in a 6-quart slow cooker, fat side up. Cover and cook on high 1 hour. Reduce heat to low; cook 6 hours or until pork is tender and shreds easily.

3. Remove pork from slow cooker; place on a cutting board. Cover with aluminum foil; keep warm.

4. Add broth to sauce in slow cooker. Cover and cook on low 30 minutes. Shred pork; serve with sauce. Garnish if desired.

Serve pork over sticky or jasmine rice


Serves: 6 to 8

Hands-on time: 40 min.

Total time: 3 hrs., 55 min.

1 tbsp. olive oil

6 garlic cloves, crushed

2½ lbs. boned and skinned chicken thighs

1½ tsp. salt, divided

¾ tsp. ground black pepper, divided

1 cup red wine

1 cup chicken broth

1 tbsp. tomato paste

1 tsp. chopped fresh rosemary

1 tsp. chopped fresh thyme

Dash of ground cloves

1½ cups chopped onion

1 (1-lb.) package baby carrots

1 (8-oz.) package mushrooms, halved

1 (14½-oz.) can diced tomatoes, drained

1 bay leaf

Hot cooked egg noodles

Garnish: fresh thyme sprigs

1. Heat oil in a large nonstick skillet over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic; set aside. Increase heat to medium-high.

2. Add half of chicken, ¼ teaspoon salt and ¼ teaspoon pepper to pan. Cook 5 minutes, browning on all sides. Remove chicken from pan. Repeat with remaining chicken, ¼ teaspoon salt and ¼ teaspoon pepper.

3. Remove chicken from pan. Add wine; bring to a boil, stirring well. Add chicken broth, garlic, 1 tsp. salt, ¼ teaspoon pepper, tomato paste and next three ingredients.

4. Place onion, carrots, mushrooms and chicken in a 6-quart slow cooker; add wine mixture, tomatoes and bay leaf. Cover; cook on high 3 hours. Discard bay leaf. Serve over noodles. Garnish if desired.


Serves: 8

Hands-on time: 17 min.

Total time: 4 hrs., 17 min.

2 cups chopped onion (about 1 large)

½ cup pitted Kalamata olives

½ cup oil-packed, julienne-cut sun-dried tomatoes, drained

2 tbsp. fresh lemon juice

1½ tsp. minced garlic

1 tsp. Greek seasoning

½ tsp. salt

¼ tsp. freshly ground black pepper

1 (6-lb.) turkey breast, skinned and boned

½ cup chicken broth, divided

3 tbsp. all-purpose flour

Garnish: fresh oregano sprigs

1. Place first nine ingredients in a 6-quart slow cooker. Add ¼ cup chicken broth. Cover and cook on high 1 hour. Reduce heat to low; cook 2½ hours or until a meat thermometer inserted in the thickest portion registers 170°. Remove turkey, cover with aluminum foil and keep warm.

2. Whisk together ¼ cup broth and flour in a small bowl until smooth; add mixture to slow cooker, stirring until blended. Cover and cook on low 30 minutes or until sauce thickens. Slice turkey; serve with sauce. Garnish if desired.

Serve over couscous tossed with toasted almonds


Serves: 6 to 8

Hands-on time: 25 min.

Total time: 4 hrs., 25 min.

1½ lbs. ground beef

1 tbsp. olive oil

2½ tsp. The Lady’s House Seasoning

1/3 cup chili powder

4 (15-oz.) cans kidney beans, rinsed and drained

3 (14½-oz.) cans diced tomatoes

1 medium-size onion, chopped

1 garlic clove, minced Corn chips

Toppings: sour cream, shredded cheddar cheese

1. Cook beef in hot oil in a large skillet over medium-high heat, stirring often, until meat crumbles and is no longer pink; drain. Stir in The Lady’s House Seasoning and chili powder.

2. Combine beef mixture, beans and next three ingredients in a 6-quart slow cooker. Cover and cook on high 4 hours or on low 8 hours. Serve over corn chips with desired toppings.

The Lady’s House Seasoning

¼ cup salt

1 tbsp. freshly ground pepper

1 tbsp. garlic powder

1. Combine all ingredients. Store seasoning airtight up to 4 months at room temperature. Shake or stir well before using.


Serves: 6 to 8

Hands-on time: 30 min.

Total time: 4 hrs., 45 min.

3 lbs. boneless beef chuck roast, cut into 1-inch cubes

1½ tsp. salt

2 tbsp. vegetable oil

1 tbsp. chili powder

1 (6-oz.) can tomato paste

2 cups beef broth

1 tbsp. honey

1 small white onion, chopped

1 (8-oz.) can tomato sauce

½ medium-size green bell pepper, chopped

1 tsp. ground cumin

½ tsp. freshly ground pepper

Flour or corn tortillas, warmed

Toppings: shredded cheddar or Monterey Jack cheese, salsa, shredded lettuce, chopped tomato

Garnish: cilantro springs, lime wedges

1. Sprinkle beef with salt.

2. Cook beef, in batches, in hot oil in a Dutch oven over medium-high heat 5 to 7 minutes or until browned on all sides. Remove beef, reserving drippings in Dutch oven. Add chili powder to Dutch oven; cook, stirring constantly, 1 minute. Stir in tomato paste, and cook, stirring constantly, 2 minutes. Add beef broth and honey; stir, scraping bits from bottom of Dutch oven.

3. Combine beef, broth mixture, onion and next four ingredients in a 6-quart slow cooker. Cover and cook on high 4 hours or on low 6 hours or until beef is tender. Serve with tortillas and toppings. Garnish if desired.

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