How To

6 Slow Cooker Recipes for Fall

Autumn often brings cooler temperatures and busy schedules. When you running from work to your kids’ soccer games or to a football game with friends, slow cooker meals are ready when you get home, saving time and requiring little effort! We’re bringing you 6 easy recipes to enjoy this season.

Slow Cooker Chicken Noodle Soup
Ingredients:
1 ½ pounds boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper, to taste
8 cups chicken stock
4 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
3 stalks celery, diced
½ teaspoon dried thyme
½ teaspoon dried rosemary
2 bay leaves
8 ounces spaghetti, broken into thirds
Juice of 1 lemon
2 tablespoons chopped fresh parsley

Directions:
1. Season chicken with salt and pepper to taste. Place chicken into a 6-quart slow cooker.
2. Stir in chicken stock, garlic, onion, carrots, celery, thyme, rosemary and bay leaves. Season with salt and pepper to taste. Cover and cook on low heat for 6-8 hours.
3. Remove chicken from the slow cooker and shred using two forks.
4. Stir pasta and chicken into the slow cooker. Cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender.
5. Stir in lemon juice and parsley. Serve immediately.

Slow Cooker Pot Roast
Ingredients:
3 lb boneless chuck roast
2 tablespoons of cooking oil (avocado oil, coconut oil, olive oil)
3 tablespoons of onion soup mix
2 medium onions
3 carrots
3 parsnips
2 celery stalks
2 cups of beef or chicken broth
3 cloves of garlic, peeled and crushed
1 bay leaf
Salt and pepper, to taste

Directions:
1. Pull the roast out of the fridge, sprinkle all sides with salt & pepper to taste, and set aside for about 10 minutes to warm up. Use this time to prep the veggies by peeling the onions then slicing them into wedges, chopping the celery, then peeling and chopping the carrots and parsnips.
2. Measure out 1 tablespoon of the onion soup mix and sprinkle it on all sides of the roast, pressing the seasonings down into the meat if need be. Heat a skillet or a large pot to medium heat, add 1 tablespoon of cooking oil, and then place the roast into the pan. Sear all sides of the roast using tongs to flip the meat (I let the big sides cook for 1 1/2 minutes and the other sides for 30-45 seconds), then transfer to the slow cooker.
3. Reduce the heat to medium-low, measure in another tablespoon of cooking oil (if necessary), add in the onions, season to taste with salt and pepper and saute, stirring occasionally for 2 minutes. Remove the onions from the skillet and place around the pot roast in the slow cooker. Repeat process with carrots, parsnip and celery (all together), then place in the slower cooker as well.
4. Measure 2 cups of the broth into a cup or bowl, then pour ¼ cup into the skillet. Use a wooden spoon to scrape up the beefy bits from the bottom of the skillet, then add the remaining 2 tablespoons of onion soup mix into the skillet, and slowly pour in the rest of the broth while stirring. Let the broth warm up for a few minutes then pour into the slow cooker over the veggies.
5. Cover the slow cooker with the lid and cook on low for 8-10 hours or high for 4-5 hours, or until the meat is tender and the veggies are fully cooked.
6. Serve the pot roast shredded or in big chunks with extra drippings/juices poured over it. Enjoy!

Slow Cooker Chicken and Mushroom Stroganoff
Ingredients:
4 boneless skinless chicken breasts, cubed
8 ounces sliced mushrooms
8 ounces cream cheese, softened
10 ½ ounces cream of chicken soup
1 envelope (1¼ ounces) dry onion soup mix
Salt and pepper to taste
Fresh parsley, chopped for garnish
1 pound large egg noodles for serving

Directions:
1. Place the chicken in the bottom of a lightly greased slow cooker and then add the mushrooms. In a medium sized bowl, add cream cheese, cream of chicken soup and dry onion soup mix. Mix until incorporated and then pour on top of the chicken and mushrooms in the slow cooker.
2. Cook on low for 4-6 hours or high for 3-4 hours. Serve over noodles and top with fresh parsley and salt and pepper.

Slow Cooker Meatloaf
Ingredients:
1 ½ lb ground beef or ground turkey
2 eggs
¾ cup milk
2/3 cup bread crumbs
1 teaspoon Salt
2 teaspoon dried minced onions
½ tsp sage
¼ cup ketchup
2 tablespoons brown sugar
1 teaspoon mustard
1 teaspoon Worcestershire sauce
1 lb carrots
1 ½ lb Potatoes

Directions:
1. Beat eggs in a large bowl. Add milk, bread crumbs, onion, salt and sage, and mix well.
2. Crumble ground meat into mixture and mix well. Form into a loaf.
3. Peel potatoes and carrots, then cut into 1″ chunks and place around the meatloaf in the slow cooker.
4. Cook on low for 5-6 hours.
5. Mix together ketchup, brown sugar, mustard and Worcestershire. Spread sauce on top of meatloaf and cook for 30 more minutes on high.

Slow Cooker Creamy Tuscan Chicken
Ingredients:
1 tablespoon butter
4 boneless, skinless chicken breasts
Salt and pepper
2 (15 ounce) jars Alfredo sauce with roasted garlic
2 (3 ounce) packages of slivered sun-dried tomatoes, not in oil
½ cup freshly grated Parmesan cheese
1 ½ teaspoons Italian seasoning
½ teaspoon crushed red pepper flakes
1 (5 ounce) bag baby spinach leaves

Directions:
1. Melt butter over medium-high heat in a non-stick pan. Season chicken with salt and pepper. Add chicken to the pan and cook until browned on both sides.
2. Place chicken in a lightly greased 6-quart slow cooker.
3. In a medium bowl mix together Alfredo sauce, sun-dried tomatoes, Parmesan cheese, Italian seasoning and red pepper flakes.
4. Pour the mixture over the chicken in the slow cooker. Cover and cook on low for 3 to 4 hours.
5. Open slow cooker, mix in spinach. Cover and cook for 5 more minutes. Serve.

Slow Cooker Chicken and Corn Chowder
Ingredients:
4 slices bacon, diced
1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
12 ounces red potato, diced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
2 cups corn kernels, frozen, canned or roasted
4 cups chicken broth
3 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon dried oregano
Pinch of cayenne pepper
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
1/2 cup half and half
2 tablespoons cornstarch
2 tablespoons unsalted butter
2 tablespoons chopped fresh chives

Directions:
1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, then set aside.

  1. Place chicken, potatoes, onion, carrots, celery, and corn into a 6-quart slow cooker. Stir in chicken broth, garlic, thyme, oregano, cayenne pepper and bay leaf. Season with salt and pepper, to taste.
  2. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
  3. In a small bowl, whisk together half and half and cornstarch. Stir in half and half mixture and butter during the last 30 minutes of cooking time.
  4. Serve immediately, topped with bacon and garnished with chives, if desired.

 

Happy cooking! Let us know in the comments below if you try any of these recipes.

 

2 comments on “6 Slow Cooker Recipes for Fall

  1. jachancellor

    These look great, and easy to try. Will let you know what we end up trying. Thank you for sharing!

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: