Easy Recipes For Your Slow-Cooker

Slow cookers are the best. With minimal effort, they give us a way to prepare food in advance so that it’s sitting ready waiting for us at the end of a long day of work. Almost anything can be adapted for a slow cooker; sweet or savory, soups or solids, desserts, and breakfast. As well as being super easy to prepare, these recipes are just great for a winter evening and are super yummy and wholesome to eat.

Our first recipe, vegetarian chilli, is a winter favorite. Packed with tons of plant-based protein and colorful vegetables, this recipe will quickly fill you up. You’ll need one cup each of diced yellow onion, diced red bell pepper, chopped carrot, and chopped celery. Add all of this with 1 can of tomato sauce and diced fire-roasted tomatoes. Rinse and drain a can of black beans, kidney beans and pinto beans and add to the pot. Finally add some kosher salt, garlic powder, cumin, chili powder and paprika. Cover and cook on low for 6-7 hours. Serve with toppings like sour cream or guacamole and enjoy.

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For a fuss-free, minimal ingredient recipe, why not try this crockpot salsa chicken stuffed potatoes. All you need is 2 pounds of boneless, skinless chicken breasts or thighs, 4 small Russet potatoes, 1 cup of salsa and ¼ teaspoon kosher salt. First add the salsa to the slow cooker. Sprinkle the salt on the chicken, and place in the slow cooker, coating both sides with salsa. Finally add the potatoes on top of the chicken. Cover, and cook on high for 4 hours or low for 6 hours. Carefully remove the potatoes aside. Shred the chicken and mix in with the liquids. Slice the potatoes in half, and top with shredded chicken and any remaining salsa.

If you’re in the mood for something sweet, gather the following ingredients for an easy blueberry cobbler. 1 can pre-made biscuit, 6 cups blueberries, ½ cup brown sugar, 1 tablespoon cinnamon, 2 tablespoons cornstarch and vanilla ice cream for serving. In the slower cooker, mix together the blueberries, brown sugar, cinnamon and cornstarch. Quarter the pre-made biscuits and lay on top. Cook on high for 2.5 – 3 hours. Served with vanilla ice cream and let the flavors do the rest.