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9 Slow-Cooker Recipes You'll Definitely Want To Make This Winter

9 Slow-Cooker Recipes You'll Definitely Want To Make This Winter

Find out what slow-cooker recipes made it into this week’s SWAT

Try No Spoon Necessary’s slow-cooker everything hummus and lox recipe.

A slow-cooker is the perfect tool to use on busy nights. The best part about a slow-cooker is that you can use it to make hearty soups, appetizers, main dishes — you can even make dessert. The traditional uses for this wonderful appliance are to make a soup like that offered by Food Fash, or a vegan chili like Sweet and Spicy Monkey's. But you can also get creative and use a slow-cooker to make a coconut cake. Living Sweet Moments just dumped the batter in and walked away. That’s the best part — walking away.

There are so many different recipes that you can make this winter using your slow-cooker and that’s the reason why it’s the theme of this week’s SWAT (Sharing With A Theme).

Here are this week’s highlights:

Slow-Cooker Coconut Cake Recipe

Slow-cookers can be used for more than just chili and soups — you can also make sweet and decadent desserts. Tiffany Bendayan of Living Sweet Moments gives you a beginner's recipe for making cake in your slow-cooker. Add the batter and forget it till it's done — it’s that easy.

Click here for 9 Slow Cooker Recipes You'll Definitely Want To Make This Winter slideshow.

Slow-Cooker Sort-of Tortilla Soup

Pour all of your ingredients into the slow-cooker except the garnish and let them simmer on low. After its done Kristin, of Food Fash, ladles her soup into a bowl, with a squeeze of lime, and tops it with fresh cilantro and sliced avocado.

Slow-Cooker Everything Hummus and Lox

Ever heard of making hummus in a slow-cooker? Now you have: Cheyanne of No Spoon Necessary made her hummus base in her slow-cooker. Take dried, non-soaked chickpeas and slow-cook them with water, salt, and an onion. After three hours you’ll have perfectly cooked chickpeas, ready to be made into hummus. As if that wasn't enough, she then gave her hummus “everything bagel” flavoring and served it with lox. This recipe is delicious, simple, and you would never think to make hummus in a slow- cooker, which is why No Spoon Necessary is the winner of this week’s SWAT.


9 Healthy Slow Cooker Recipes from Breakfast to Dinner

Turns out, Mom&rsquos go-to appliance can be your healthy eating MVP, too. Here are nine yummy ways to make better use of your slow cooker.

Whether you’re seeking a cozy meal for fall or winter or want to keep your kitchen cool during spring and summer, you’ll be glad you have these healthy slow cooker recipes in your arsenal. Simply fill the handy countertop appliance with all of the slow cooker recipe ingredients before bed (to prep breakfast) or in the morning (for dinner), and by the time your meal will basically prep itself. (Read: More time to tackle a bonus at-home HIIT workout!)

Vegetable and Chickpea Curry

Makes: 4 to 6 servings

  • 3 cups cauliflower florets
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 cup loose-pack frozen cut green beans
  • 1 cup sliced carrots 
  • 1/2 cup chopped onion 
  • 1 14-ounce can vegetable broth 
  • 2-3 teaspoons curry powder
  • 1 14-ounce can light coconut milk 
  • 1/4 cup shredded fresh basil leaves
  • Cooked brown rice (optional)
  1. In a 3-1/2- or 4-quart slow cooker, combine cauliflower, chickpeas, green beans, carrots, and onion. Stir in broth and curry powder. 
  2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. 
  3. Stir in coconut milk and shredded basil leaves. Spoon rice, if using, into bowls, and ladle curry over the top. (If you like this slow cooker recipe, then you’ll love these 8 other DIY Indian dishes.)

Savory Bean and Spinach Soup

  • 3 14-ounce cans vegetable broth 
  • 1 15-ounce can tomato puree 
  • 1 15-ounce can small white beans or Great Northern beans, drained and rinsed (buy a few extra cans for these tasty bean desserts—yes, they exist!)
  • 1/2 cup uncooked brown rice 
  • 1/2 cup finely chopped onion 
  • 1 teaspoon dried basil 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon black pepper 
  • 2 garlic cloves, chopped 
  • 8 cups coarsely chopped fresh spinach or kale leaves 
  • Finely shredded Parmesan cheese
  1. In a 3-1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic. 
  2. Cover cook on low-heat setting 5 to 7 hours or on high-heat setting 2 1/2 to 3 1/2 hours. 
  3. Just before serving, stir in spinach or kale and sprinkle the healthy slow cooker recipe with Parmesan cheese.

Pasta with Eggplant Sauce

  • 1 medium eggplant 
  • 1/2 cup chopped onion 
  • 2 14-1/2-ounce cans diced tomatoes 
  • 1 6-ounce can Italian-style tomato paste 
  • 1 4-ounce can sliced mushrooms, drained
  • 1/4 cup dry red wine 
  • 1/4 cup water 
  • 2 garlic cloves, chopped 
  • 1 1/2 teaspoons dried oregano 
  • 1/3 cup pitted kalamata olives, sliced 
  • 2 tablespoons chopped fresh parsley 
  • Black pepper 
  • Cooked penne pasta 
  • Shredded Parmesan cheese
  1. Peel eggplant cut into 1-inch cubes. 
  2. In a 3-1/2- to 5-quart slow cooker, combine eggplant cubes, chopped onion, canned tomatoes with their juices, tomato paste, sliced mushrooms, red wine, water, chopped garlic and oregano. 
  3. Cover cook on low-heat setting 7 to 8 hours or on high-heat setting 3 1/2 to 4 hours. 
  4. Stir in kalamata olives and parsley. Season to taste with pepper. Pour sauce over pasta sprinkle the finished slow cooker recipe with Parmesan cheese and serve. (Related: This Vegan Bolognese Is the Best Possible Stovetop Alternative for Actual Meat Sauce)

Beef Vegetable Soup

  • 1 pound boneless beef chuck roast, trimmed and cut into bite-size pieces 
  • 3 medium carrots, cut into 1/2-inch-thick slices 
  • 2 small potatoes, peeled and cut into 1/2-inch cubes 
  • 1 medium onion, chopped 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon dried thyme 
  • 1 bay leaf 
  • 2 14-1/2-ounce cans diced tomatoes 
  • 1 cup water 
  • 1/2 cup loose-pack frozen peas 
  • Fresh parsley sprigs (optional)
  1. In a 3-1/2- or 4-quart slow cooker, combine beef chuck pieces, sliced carrots, cubed potatoes, and chopped onion. Sprinkle with salt and thyme. Add bay leaf, tomatoes with their juices, and water. Stir until all ingredients are combined. 
  2. Cover cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. 
  3. Remove and discard bay leaf. Stir in peas and garnish the slow cooker recipe with parsley if desired.

Red Beans Over Spanish Rice

Makes: 6 to 8 servings

  • 2 cups dry red beans or dry kidney beans 
  • 5 cups cold water 
  • 1 tablespoon vegetable oil 
  • 3/4 pound boneless pork shoulder, cut into 1-inch pieces 
  • 2 1/2 cups chopped onions 
  • 6 garlic cloves, chopped 
  • 1 tablespoon ground cumin 
  • 4 cups water 
  • 1 6-3/4-ounce package Spanish rice, cooked 
  • Fresh jalapeno peppers, sliced
  1. Rinse beans drain. In a large saucepan, combine beans and the 5 cups water bring to a boil. Reduce heat and simmer 10 minutes. 
  2. Remove from heat. Cover and let stand 1 hour. Rinse and drain beans. 
  3. Heat oil in a skillet over medium-high heat. Cook pork in two batches drain fat. 
  4. Coat a 3-1/2- or 4-quart slow cooker with cooking spray. Add beans, pork, onions, garlic, and cumin. Pour in the 4 cups water stir. 
  5. Cover cook the slow cooker recipe on low heat 10 to 11 hours. 
  6. Using a slotted spoon, remove beans and pork. Serve beans over rice, and spoon liquid over the top. Garnish with sliced jalapeno. (Then keep the heat cranked up with these 10 spicy pepper-infused recipes.)

Cajun Shrimp and Rice

  • 1 28-ounce can diced tomatoes
  • 1 14-ounce can chicken broth
  • 1 cup chopped onions
  • 1 cup chopped green bell pepper
  • 1 6- to 6-1/4-ounce package long-grain and wild-rice mix, such as Uncle Ben&aposs
  • 1/4 cup water 
  • 2 garlic cloves, chopped 
  • 1/2 teaspoon Cajun seasoning 
  • 1 pound cooked, shelled and deveined shrimp 
  • Hot-pepper sauce (optional)
  1. In a 3-1/2- or 4-quart slow cooker, combine tomatoes with their juices, chicken broth, onions, bell pepper, rice mix with seasoning packet, water, garlic, and Cajun seasoning. 
  2. Cover cook on low-heat setting 5 to 6 hours or on high-heat setting 3 to 3 1/2 hours. 
  3. Stir shrimp into rice mixture. Cover cook for 15 minutes longer at high-heat setting. Sprinkle the slow cooker recipe with hot-pepper sauce if desired.

Gingered Beef and Vegetables

  • 1 1/2 pounds boneless beef round steak, cut into 1-inch cubes 
  • 4 medium carrots, cut into 1/2-inch-thick slices 
  • 1/2 cup sliced scallions 
  • 2 garlic cloves, minced 
  • 1 1/2 cups water 
  • 2 tablespoons reduced-sodium soy sauce 
  • 2 teaspoons grated fresh ginger 
  • 1 1/2 teaspoons instant beef-bouillon granules 
  • 1/4 teaspoon crushed red pepper 
  • 3 tablespoons cornstarch 
  • 3 tablespoons cold water 
  • 1/2 cup chopped red bell pepper 
  • 2 cups loose-pack frozen sugar snap peas, thawed 
  • Cooked rice
  1. In a 3-1/2- or 4-quart slow cooker, combine beef, carrots, scallions, and garlic. In a medium bowl, combine the 1 1/2 cups water, soy sauce, ginger, bouillon, and crushed red pepper pour over mixture in cooker. 
  2. Cover cook on low-heat setting 9 to 10 hours or on high-heat setting 4 1/2 to 5 hours.
  3. If using low-heat setting, turn to high-heat setting. In a small bowl, combine cornstarch and the 3 tablespoons cold water stir into meat mixture along with bell pepper. Cover cook 20 to 30 minutes more, or until thickened, stirring once. Stir in sugar snap peas. Serve with rice. (Final Answer: Is red meat *really* bad for you?)

Cranberry Applesauce

Makes: 6 to 8 servings

Slow cooker recipe courtesy of Pamela Braun of MyMansBelly.com

  • 
𠊄 pounds (approximately 12) apples, peeled, cored, and quartered
  • 1 cup cranberries
  • 1/4 cup water
  1. Add apples and cranberries to the slow cooker and pour water over top. (If you want to make it sweeter, add in desired amount of sugar, brown sugar, or cinnamon now.) 
  2. Place lid on slow cooker. Turn heat to low and cook for 6 hours. 
  3. Remove lid and stir to break up apples and cranberries that may still be in large pieces. 
  4. Serve as is, or use an immersion blender (or regular blender) to smooth it out.

Easy Slow Cooker Oatmeal

Slow cooker recipe courtesy of The Cleaner Plate Club by Beth Bader and Ali Benjamin


9 Healthy Slow Cooker Recipes from Breakfast to Dinner

Turns out, Mom&rsquos go-to appliance can be your healthy eating MVP, too. Here are nine yummy ways to make better use of your slow cooker.

Whether you’re seeking a cozy meal for fall or winter or want to keep your kitchen cool during spring and summer, you’ll be glad you have these healthy slow cooker recipes in your arsenal. Simply fill the handy countertop appliance with all of the slow cooker recipe ingredients before bed (to prep breakfast) or in the morning (for dinner), and by the time your meal will basically prep itself. (Read: More time to tackle a bonus at-home HIIT workout!)

Vegetable and Chickpea Curry

Makes: 4 to 6 servings

  • 3 cups cauliflower florets
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 cup loose-pack frozen cut green beans
  • 1 cup sliced carrots 
  • 1/2 cup chopped onion 
  • 1 14-ounce can vegetable broth 
  • 2-3 teaspoons curry powder
  • 1 14-ounce can light coconut milk 
  • 1/4 cup shredded fresh basil leaves
  • Cooked brown rice (optional)
  1. In a 3-1/2- or 4-quart slow cooker, combine cauliflower, chickpeas, green beans, carrots, and onion. Stir in broth and curry powder. 
  2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. 
  3. Stir in coconut milk and shredded basil leaves. Spoon rice, if using, into bowls, and ladle curry over the top. (If you like this slow cooker recipe, then you’ll love these 8 other DIY Indian dishes.)

Savory Bean and Spinach Soup

  • 3 14-ounce cans vegetable broth 
  • 1 15-ounce can tomato puree 
  • 1 15-ounce can small white beans or Great Northern beans, drained and rinsed (buy a few extra cans for these tasty bean desserts—yes, they exist!)
  • 1/2 cup uncooked brown rice 
  • 1/2 cup finely chopped onion 
  • 1 teaspoon dried basil 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon black pepper 
  • 2 garlic cloves, chopped 
  • 8 cups coarsely chopped fresh spinach or kale leaves 
  • Finely shredded Parmesan cheese
  1. In a 3-1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic. 
  2. Cover cook on low-heat setting 5 to 7 hours or on high-heat setting 2 1/2 to 3 1/2 hours. 
  3. Just before serving, stir in spinach or kale and sprinkle the healthy slow cooker recipe with Parmesan cheese.

Pasta with Eggplant Sauce

  • 1 medium eggplant 
  • 1/2 cup chopped onion 
  • 2 14-1/2-ounce cans diced tomatoes 
  • 1 6-ounce can Italian-style tomato paste 
  • 1 4-ounce can sliced mushrooms, drained
  • 1/4 cup dry red wine 
  • 1/4 cup water 
  • 2 garlic cloves, chopped 
  • 1 1/2 teaspoons dried oregano 
  • 1/3 cup pitted kalamata olives, sliced 
  • 2 tablespoons chopped fresh parsley 
  • Black pepper 
  • Cooked penne pasta 
  • Shredded Parmesan cheese
  1. Peel eggplant cut into 1-inch cubes. 
  2. In a 3-1/2- to 5-quart slow cooker, combine eggplant cubes, chopped onion, canned tomatoes with their juices, tomato paste, sliced mushrooms, red wine, water, chopped garlic and oregano. 
  3. Cover cook on low-heat setting 7 to 8 hours or on high-heat setting 3 1/2 to 4 hours. 
  4. Stir in kalamata olives and parsley. Season to taste with pepper. Pour sauce over pasta sprinkle the finished slow cooker recipe with Parmesan cheese and serve. (Related: This Vegan Bolognese Is the Best Possible Stovetop Alternative for Actual Meat Sauce)

Beef Vegetable Soup

  • 1 pound boneless beef chuck roast, trimmed and cut into bite-size pieces 
  • 3 medium carrots, cut into 1/2-inch-thick slices 
  • 2 small potatoes, peeled and cut into 1/2-inch cubes 
  • 1 medium onion, chopped 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon dried thyme 
  • 1 bay leaf 
  • 2 14-1/2-ounce cans diced tomatoes 
  • 1 cup water 
  • 1/2 cup loose-pack frozen peas 
  • Fresh parsley sprigs (optional)
  1. In a 3-1/2- or 4-quart slow cooker, combine beef chuck pieces, sliced carrots, cubed potatoes, and chopped onion. Sprinkle with salt and thyme. Add bay leaf, tomatoes with their juices, and water. Stir until all ingredients are combined. 
  2. Cover cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. 
  3. Remove and discard bay leaf. Stir in peas and garnish the slow cooker recipe with parsley if desired.

Red Beans Over Spanish Rice

Makes: 6 to 8 servings

  • 2 cups dry red beans or dry kidney beans 
  • 5 cups cold water 
  • 1 tablespoon vegetable oil 
  • 3/4 pound boneless pork shoulder, cut into 1-inch pieces 
  • 2 1/2 cups chopped onions 
  • 6 garlic cloves, chopped 
  • 1 tablespoon ground cumin 
  • 4 cups water 
  • 1 6-3/4-ounce package Spanish rice, cooked 
  • Fresh jalapeno peppers, sliced
  1. Rinse beans drain. In a large saucepan, combine beans and the 5 cups water bring to a boil. Reduce heat and simmer 10 minutes. 
  2. Remove from heat. Cover and let stand 1 hour. Rinse and drain beans. 
  3. Heat oil in a skillet over medium-high heat. Cook pork in two batches drain fat. 
  4. Coat a 3-1/2- or 4-quart slow cooker with cooking spray. Add beans, pork, onions, garlic, and cumin. Pour in the 4 cups water stir. 
  5. Cover cook the slow cooker recipe on low heat 10 to 11 hours. 
  6. Using a slotted spoon, remove beans and pork. Serve beans over rice, and spoon liquid over the top. Garnish with sliced jalapeno. (Then keep the heat cranked up with these 10 spicy pepper-infused recipes.)

Cajun Shrimp and Rice

  • 1 28-ounce can diced tomatoes
  • 1 14-ounce can chicken broth
  • 1 cup chopped onions
  • 1 cup chopped green bell pepper
  • 1 6- to 6-1/4-ounce package long-grain and wild-rice mix, such as Uncle Ben&aposs
  • 1/4 cup water 
  • 2 garlic cloves, chopped 
  • 1/2 teaspoon Cajun seasoning 
  • 1 pound cooked, shelled and deveined shrimp 
  • Hot-pepper sauce (optional)
  1. In a 3-1/2- or 4-quart slow cooker, combine tomatoes with their juices, chicken broth, onions, bell pepper, rice mix with seasoning packet, water, garlic, and Cajun seasoning. 
  2. Cover cook on low-heat setting 5 to 6 hours or on high-heat setting 3 to 3 1/2 hours. 
  3. Stir shrimp into rice mixture. Cover cook for 15 minutes longer at high-heat setting. Sprinkle the slow cooker recipe with hot-pepper sauce if desired.

Gingered Beef and Vegetables

  • 1 1/2 pounds boneless beef round steak, cut into 1-inch cubes 
  • 4 medium carrots, cut into 1/2-inch-thick slices 
  • 1/2 cup sliced scallions 
  • 2 garlic cloves, minced 
  • 1 1/2 cups water 
  • 2 tablespoons reduced-sodium soy sauce 
  • 2 teaspoons grated fresh ginger 
  • 1 1/2 teaspoons instant beef-bouillon granules 
  • 1/4 teaspoon crushed red pepper 
  • 3 tablespoons cornstarch 
  • 3 tablespoons cold water 
  • 1/2 cup chopped red bell pepper 
  • 2 cups loose-pack frozen sugar snap peas, thawed 
  • Cooked rice
  1. In a 3-1/2- or 4-quart slow cooker, combine beef, carrots, scallions, and garlic. In a medium bowl, combine the 1 1/2 cups water, soy sauce, ginger, bouillon, and crushed red pepper pour over mixture in cooker. 
  2. Cover cook on low-heat setting 9 to 10 hours or on high-heat setting 4 1/2 to 5 hours.
  3. If using low-heat setting, turn to high-heat setting. In a small bowl, combine cornstarch and the 3 tablespoons cold water stir into meat mixture along with bell pepper. Cover cook 20 to 30 minutes more, or until thickened, stirring once. Stir in sugar snap peas. Serve with rice. (Final Answer: Is red meat *really* bad for you?)

Cranberry Applesauce

Makes: 6 to 8 servings

Slow cooker recipe courtesy of Pamela Braun of MyMansBelly.com

  • 
𠊄 pounds (approximately 12) apples, peeled, cored, and quartered
  • 1 cup cranberries
  • 1/4 cup water
  1. Add apples and cranberries to the slow cooker and pour water over top. (If you want to make it sweeter, add in desired amount of sugar, brown sugar, or cinnamon now.) 
  2. Place lid on slow cooker. Turn heat to low and cook for 6 hours. 
  3. Remove lid and stir to break up apples and cranberries that may still be in large pieces. 
  4. Serve as is, or use an immersion blender (or regular blender) to smooth it out.

Easy Slow Cooker Oatmeal

Slow cooker recipe courtesy of The Cleaner Plate Club by Beth Bader and Ali Benjamin


9 Healthy Slow Cooker Recipes from Breakfast to Dinner

Turns out, Mom&rsquos go-to appliance can be your healthy eating MVP, too. Here are nine yummy ways to make better use of your slow cooker.

Whether you’re seeking a cozy meal for fall or winter or want to keep your kitchen cool during spring and summer, you’ll be glad you have these healthy slow cooker recipes in your arsenal. Simply fill the handy countertop appliance with all of the slow cooker recipe ingredients before bed (to prep breakfast) or in the morning (for dinner), and by the time your meal will basically prep itself. (Read: More time to tackle a bonus at-home HIIT workout!)

Vegetable and Chickpea Curry

Makes: 4 to 6 servings

  • 3 cups cauliflower florets
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 cup loose-pack frozen cut green beans
  • 1 cup sliced carrots 
  • 1/2 cup chopped onion 
  • 1 14-ounce can vegetable broth 
  • 2-3 teaspoons curry powder
  • 1 14-ounce can light coconut milk 
  • 1/4 cup shredded fresh basil leaves
  • Cooked brown rice (optional)
  1. In a 3-1/2- or 4-quart slow cooker, combine cauliflower, chickpeas, green beans, carrots, and onion. Stir in broth and curry powder. 
  2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. 
  3. Stir in coconut milk and shredded basil leaves. Spoon rice, if using, into bowls, and ladle curry over the top. (If you like this slow cooker recipe, then you’ll love these 8 other DIY Indian dishes.)

Savory Bean and Spinach Soup

  • 3 14-ounce cans vegetable broth 
  • 1 15-ounce can tomato puree 
  • 1 15-ounce can small white beans or Great Northern beans, drained and rinsed (buy a few extra cans for these tasty bean desserts—yes, they exist!)
  • 1/2 cup uncooked brown rice 
  • 1/2 cup finely chopped onion 
  • 1 teaspoon dried basil 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon black pepper 
  • 2 garlic cloves, chopped 
  • 8 cups coarsely chopped fresh spinach or kale leaves 
  • Finely shredded Parmesan cheese
  1. In a 3-1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic. 
  2. Cover cook on low-heat setting 5 to 7 hours or on high-heat setting 2 1/2 to 3 1/2 hours. 
  3. Just before serving, stir in spinach or kale and sprinkle the healthy slow cooker recipe with Parmesan cheese.

Pasta with Eggplant Sauce

  • 1 medium eggplant 
  • 1/2 cup chopped onion 
  • 2 14-1/2-ounce cans diced tomatoes 
  • 1 6-ounce can Italian-style tomato paste 
  • 1 4-ounce can sliced mushrooms, drained
  • 1/4 cup dry red wine 
  • 1/4 cup water 
  • 2 garlic cloves, chopped 
  • 1 1/2 teaspoons dried oregano 
  • 1/3 cup pitted kalamata olives, sliced 
  • 2 tablespoons chopped fresh parsley 
  • Black pepper 
  • Cooked penne pasta 
  • Shredded Parmesan cheese
  1. Peel eggplant cut into 1-inch cubes. 
  2. In a 3-1/2- to 5-quart slow cooker, combine eggplant cubes, chopped onion, canned tomatoes with their juices, tomato paste, sliced mushrooms, red wine, water, chopped garlic and oregano. 
  3. Cover cook on low-heat setting 7 to 8 hours or on high-heat setting 3 1/2 to 4 hours. 
  4. Stir in kalamata olives and parsley. Season to taste with pepper. Pour sauce over pasta sprinkle the finished slow cooker recipe with Parmesan cheese and serve. (Related: This Vegan Bolognese Is the Best Possible Stovetop Alternative for Actual Meat Sauce)

Beef Vegetable Soup

  • 1 pound boneless beef chuck roast, trimmed and cut into bite-size pieces 
  • 3 medium carrots, cut into 1/2-inch-thick slices 
  • 2 small potatoes, peeled and cut into 1/2-inch cubes 
  • 1 medium onion, chopped 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon dried thyme 
  • 1 bay leaf 
  • 2 14-1/2-ounce cans diced tomatoes 
  • 1 cup water 
  • 1/2 cup loose-pack frozen peas 
  • Fresh parsley sprigs (optional)
  1. In a 3-1/2- or 4-quart slow cooker, combine beef chuck pieces, sliced carrots, cubed potatoes, and chopped onion. Sprinkle with salt and thyme. Add bay leaf, tomatoes with their juices, and water. Stir until all ingredients are combined. 
  2. Cover cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. 
  3. Remove and discard bay leaf. Stir in peas and garnish the slow cooker recipe with parsley if desired.

Red Beans Over Spanish Rice

Makes: 6 to 8 servings

  • 2 cups dry red beans or dry kidney beans 
  • 5 cups cold water 
  • 1 tablespoon vegetable oil 
  • 3/4 pound boneless pork shoulder, cut into 1-inch pieces 
  • 2 1/2 cups chopped onions 
  • 6 garlic cloves, chopped 
  • 1 tablespoon ground cumin 
  • 4 cups water 
  • 1 6-3/4-ounce package Spanish rice, cooked 
  • Fresh jalapeno peppers, sliced
  1. Rinse beans drain. In a large saucepan, combine beans and the 5 cups water bring to a boil. Reduce heat and simmer 10 minutes. 
  2. Remove from heat. Cover and let stand 1 hour. Rinse and drain beans. 
  3. Heat oil in a skillet over medium-high heat. Cook pork in two batches drain fat. 
  4. Coat a 3-1/2- or 4-quart slow cooker with cooking spray. Add beans, pork, onions, garlic, and cumin. Pour in the 4 cups water stir. 
  5. Cover cook the slow cooker recipe on low heat 10 to 11 hours. 
  6. Using a slotted spoon, remove beans and pork. Serve beans over rice, and spoon liquid over the top. Garnish with sliced jalapeno. (Then keep the heat cranked up with these 10 spicy pepper-infused recipes.)

Cajun Shrimp and Rice

  • 1 28-ounce can diced tomatoes
  • 1 14-ounce can chicken broth
  • 1 cup chopped onions
  • 1 cup chopped green bell pepper
  • 1 6- to 6-1/4-ounce package long-grain and wild-rice mix, such as Uncle Ben&aposs
  • 1/4 cup water 
  • 2 garlic cloves, chopped 
  • 1/2 teaspoon Cajun seasoning 
  • 1 pound cooked, shelled and deveined shrimp 
  • Hot-pepper sauce (optional)
  1. In a 3-1/2- or 4-quart slow cooker, combine tomatoes with their juices, chicken broth, onions, bell pepper, rice mix with seasoning packet, water, garlic, and Cajun seasoning. 
  2. Cover cook on low-heat setting 5 to 6 hours or on high-heat setting 3 to 3 1/2 hours. 
  3. Stir shrimp into rice mixture. Cover cook for 15 minutes longer at high-heat setting. Sprinkle the slow cooker recipe with hot-pepper sauce if desired.

Gingered Beef and Vegetables

  • 1 1/2 pounds boneless beef round steak, cut into 1-inch cubes 
  • 4 medium carrots, cut into 1/2-inch-thick slices 
  • 1/2 cup sliced scallions 
  • 2 garlic cloves, minced 
  • 1 1/2 cups water 
  • 2 tablespoons reduced-sodium soy sauce 
  • 2 teaspoons grated fresh ginger 
  • 1 1/2 teaspoons instant beef-bouillon granules 
  • 1/4 teaspoon crushed red pepper 
  • 3 tablespoons cornstarch 
  • 3 tablespoons cold water 
  • 1/2 cup chopped red bell pepper 
  • 2 cups loose-pack frozen sugar snap peas, thawed 
  • Cooked rice
  1. In a 3-1/2- or 4-quart slow cooker, combine beef, carrots, scallions, and garlic. In a medium bowl, combine the 1 1/2 cups water, soy sauce, ginger, bouillon, and crushed red pepper pour over mixture in cooker. 
  2. Cover cook on low-heat setting 9 to 10 hours or on high-heat setting 4 1/2 to 5 hours.
  3. If using low-heat setting, turn to high-heat setting. In a small bowl, combine cornstarch and the 3 tablespoons cold water stir into meat mixture along with bell pepper. Cover cook 20 to 30 minutes more, or until thickened, stirring once. Stir in sugar snap peas. Serve with rice. (Final Answer: Is red meat *really* bad for you?)

Cranberry Applesauce

Makes: 6 to 8 servings

Slow cooker recipe courtesy of Pamela Braun of MyMansBelly.com

  • 
𠊄 pounds (approximately 12) apples, peeled, cored, and quartered
  • 1 cup cranberries
  • 1/4 cup water
  1. Add apples and cranberries to the slow cooker and pour water over top. (If you want to make it sweeter, add in desired amount of sugar, brown sugar, or cinnamon now.) 
  2. Place lid on slow cooker. Turn heat to low and cook for 6 hours. 
  3. Remove lid and stir to break up apples and cranberries that may still be in large pieces. 
  4. Serve as is, or use an immersion blender (or regular blender) to smooth it out.

Easy Slow Cooker Oatmeal

Slow cooker recipe courtesy of The Cleaner Plate Club by Beth Bader and Ali Benjamin


9 Healthy Slow Cooker Recipes from Breakfast to Dinner

Turns out, Mom&rsquos go-to appliance can be your healthy eating MVP, too. Here are nine yummy ways to make better use of your slow cooker.

Whether you’re seeking a cozy meal for fall or winter or want to keep your kitchen cool during spring and summer, you’ll be glad you have these healthy slow cooker recipes in your arsenal. Simply fill the handy countertop appliance with all of the slow cooker recipe ingredients before bed (to prep breakfast) or in the morning (for dinner), and by the time your meal will basically prep itself. (Read: More time to tackle a bonus at-home HIIT workout!)

Vegetable and Chickpea Curry

Makes: 4 to 6 servings

  • 3 cups cauliflower florets
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 cup loose-pack frozen cut green beans
  • 1 cup sliced carrots 
  • 1/2 cup chopped onion 
  • 1 14-ounce can vegetable broth 
  • 2-3 teaspoons curry powder
  • 1 14-ounce can light coconut milk 
  • 1/4 cup shredded fresh basil leaves
  • Cooked brown rice (optional)
  1. In a 3-1/2- or 4-quart slow cooker, combine cauliflower, chickpeas, green beans, carrots, and onion. Stir in broth and curry powder. 
  2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. 
  3. Stir in coconut milk and shredded basil leaves. Spoon rice, if using, into bowls, and ladle curry over the top. (If you like this slow cooker recipe, then you’ll love these 8 other DIY Indian dishes.)

Savory Bean and Spinach Soup

  • 3 14-ounce cans vegetable broth 
  • 1 15-ounce can tomato puree 
  • 1 15-ounce can small white beans or Great Northern beans, drained and rinsed (buy a few extra cans for these tasty bean desserts—yes, they exist!)
  • 1/2 cup uncooked brown rice 
  • 1/2 cup finely chopped onion 
  • 1 teaspoon dried basil 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon black pepper 
  • 2 garlic cloves, chopped 
  • 8 cups coarsely chopped fresh spinach or kale leaves 
  • Finely shredded Parmesan cheese
  1. In a 3-1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic. 
  2. Cover cook on low-heat setting 5 to 7 hours or on high-heat setting 2 1/2 to 3 1/2 hours. 
  3. Just before serving, stir in spinach or kale and sprinkle the healthy slow cooker recipe with Parmesan cheese.

Pasta with Eggplant Sauce

  • 1 medium eggplant 
  • 1/2 cup chopped onion 
  • 2 14-1/2-ounce cans diced tomatoes 
  • 1 6-ounce can Italian-style tomato paste 
  • 1 4-ounce can sliced mushrooms, drained
  • 1/4 cup dry red wine 
  • 1/4 cup water 
  • 2 garlic cloves, chopped 
  • 1 1/2 teaspoons dried oregano 
  • 1/3 cup pitted kalamata olives, sliced 
  • 2 tablespoons chopped fresh parsley 
  • Black pepper 
  • Cooked penne pasta 
  • Shredded Parmesan cheese
  1. Peel eggplant cut into 1-inch cubes. 
  2. In a 3-1/2- to 5-quart slow cooker, combine eggplant cubes, chopped onion, canned tomatoes with their juices, tomato paste, sliced mushrooms, red wine, water, chopped garlic and oregano. 
  3. Cover cook on low-heat setting 7 to 8 hours or on high-heat setting 3 1/2 to 4 hours. 
  4. Stir in kalamata olives and parsley. Season to taste with pepper. Pour sauce over pasta sprinkle the finished slow cooker recipe with Parmesan cheese and serve. (Related: This Vegan Bolognese Is the Best Possible Stovetop Alternative for Actual Meat Sauce)

Beef Vegetable Soup

  • 1 pound boneless beef chuck roast, trimmed and cut into bite-size pieces 
  • 3 medium carrots, cut into 1/2-inch-thick slices 
  • 2 small potatoes, peeled and cut into 1/2-inch cubes 
  • 1 medium onion, chopped 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon dried thyme 
  • 1 bay leaf 
  • 2 14-1/2-ounce cans diced tomatoes 
  • 1 cup water 
  • 1/2 cup loose-pack frozen peas 
  • Fresh parsley sprigs (optional)
  1. In a 3-1/2- or 4-quart slow cooker, combine beef chuck pieces, sliced carrots, cubed potatoes, and chopped onion. Sprinkle with salt and thyme. Add bay leaf, tomatoes with their juices, and water. Stir until all ingredients are combined. 
  2. Cover cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. 
  3. Remove and discard bay leaf. Stir in peas and garnish the slow cooker recipe with parsley if desired.

Red Beans Over Spanish Rice

Makes: 6 to 8 servings

  • 2 cups dry red beans or dry kidney beans 
  • 5 cups cold water 
  • 1 tablespoon vegetable oil 
  • 3/4 pound boneless pork shoulder, cut into 1-inch pieces 
  • 2 1/2 cups chopped onions 
  • 6 garlic cloves, chopped 
  • 1 tablespoon ground cumin 
  • 4 cups water 
  • 1 6-3/4-ounce package Spanish rice, cooked 
  • Fresh jalapeno peppers, sliced
  1. Rinse beans drain. In a large saucepan, combine beans and the 5 cups water bring to a boil. Reduce heat and simmer 10 minutes. 
  2. Remove from heat. Cover and let stand 1 hour. Rinse and drain beans. 
  3. Heat oil in a skillet over medium-high heat. Cook pork in two batches drain fat. 
  4. Coat a 3-1/2- or 4-quart slow cooker with cooking spray. Add beans, pork, onions, garlic, and cumin. Pour in the 4 cups water stir. 
  5. Cover cook the slow cooker recipe on low heat 10 to 11 hours. 
  6. Using a slotted spoon, remove beans and pork. Serve beans over rice, and spoon liquid over the top. Garnish with sliced jalapeno. (Then keep the heat cranked up with these 10 spicy pepper-infused recipes.)

Cajun Shrimp and Rice

  • 1 28-ounce can diced tomatoes
  • 1 14-ounce can chicken broth
  • 1 cup chopped onions
  • 1 cup chopped green bell pepper
  • 1 6- to 6-1/4-ounce package long-grain and wild-rice mix, such as Uncle Ben&aposs
  • 1/4 cup water 
  • 2 garlic cloves, chopped 
  • 1/2 teaspoon Cajun seasoning 
  • 1 pound cooked, shelled and deveined shrimp 
  • Hot-pepper sauce (optional)
  1. In a 3-1/2- or 4-quart slow cooker, combine tomatoes with their juices, chicken broth, onions, bell pepper, rice mix with seasoning packet, water, garlic, and Cajun seasoning. 
  2. Cover cook on low-heat setting 5 to 6 hours or on high-heat setting 3 to 3 1/2 hours. 
  3. Stir shrimp into rice mixture. Cover cook for 15 minutes longer at high-heat setting. Sprinkle the slow cooker recipe with hot-pepper sauce if desired.

Gingered Beef and Vegetables

  • 1 1/2 pounds boneless beef round steak, cut into 1-inch cubes 
  • 4 medium carrots, cut into 1/2-inch-thick slices 
  • 1/2 cup sliced scallions 
  • 2 garlic cloves, minced 
  • 1 1/2 cups water 
  • 2 tablespoons reduced-sodium soy sauce 
  • 2 teaspoons grated fresh ginger 
  • 1 1/2 teaspoons instant beef-bouillon granules 
  • 1/4 teaspoon crushed red pepper 
  • 3 tablespoons cornstarch 
  • 3 tablespoons cold water 
  • 1/2 cup chopped red bell pepper 
  • 2 cups loose-pack frozen sugar snap peas, thawed 
  • Cooked rice
  1. In a 3-1/2- or 4-quart slow cooker, combine beef, carrots, scallions, and garlic. In a medium bowl, combine the 1 1/2 cups water, soy sauce, ginger, bouillon, and crushed red pepper pour over mixture in cooker. 
  2. Cover cook on low-heat setting 9 to 10 hours or on high-heat setting 4 1/2 to 5 hours.
  3. If using low-heat setting, turn to high-heat setting. In a small bowl, combine cornstarch and the 3 tablespoons cold water stir into meat mixture along with bell pepper. Cover cook 20 to 30 minutes more, or until thickened, stirring once. Stir in sugar snap peas. Serve with rice. (Final Answer: Is red meat *really* bad for you?)

Cranberry Applesauce

Makes: 6 to 8 servings

Slow cooker recipe courtesy of Pamela Braun of MyMansBelly.com

  • 
𠊄 pounds (approximately 12) apples, peeled, cored, and quartered
  • 1 cup cranberries
  • 1/4 cup water
  1. Add apples and cranberries to the slow cooker and pour water over top. (If you want to make it sweeter, add in desired amount of sugar, brown sugar, or cinnamon now.) 
  2. Place lid on slow cooker. Turn heat to low and cook for 6 hours. 
  3. Remove lid and stir to break up apples and cranberries that may still be in large pieces. 
  4. Serve as is, or use an immersion blender (or regular blender) to smooth it out.

Easy Slow Cooker Oatmeal

Slow cooker recipe courtesy of The Cleaner Plate Club by Beth Bader and Ali Benjamin


9 Healthy Slow Cooker Recipes from Breakfast to Dinner

Turns out, Mom&rsquos go-to appliance can be your healthy eating MVP, too. Here are nine yummy ways to make better use of your slow cooker.

Whether you’re seeking a cozy meal for fall or winter or want to keep your kitchen cool during spring and summer, you’ll be glad you have these healthy slow cooker recipes in your arsenal. Simply fill the handy countertop appliance with all of the slow cooker recipe ingredients before bed (to prep breakfast) or in the morning (for dinner), and by the time your meal will basically prep itself. (Read: More time to tackle a bonus at-home HIIT workout!)

Vegetable and Chickpea Curry

Makes: 4 to 6 servings

  • 3 cups cauliflower florets
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 cup loose-pack frozen cut green beans
  • 1 cup sliced carrots 
  • 1/2 cup chopped onion 
  • 1 14-ounce can vegetable broth 
  • 2-3 teaspoons curry powder
  • 1 14-ounce can light coconut milk 
  • 1/4 cup shredded fresh basil leaves
  • Cooked brown rice (optional)
  1. In a 3-1/2- or 4-quart slow cooker, combine cauliflower, chickpeas, green beans, carrots, and onion. Stir in broth and curry powder. 
  2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. 
  3. Stir in coconut milk and shredded basil leaves. Spoon rice, if using, into bowls, and ladle curry over the top. (If you like this slow cooker recipe, then you’ll love these 8 other DIY Indian dishes.)

Savory Bean and Spinach Soup

  • 3 14-ounce cans vegetable broth 
  • 1 15-ounce can tomato puree 
  • 1 15-ounce can small white beans or Great Northern beans, drained and rinsed (buy a few extra cans for these tasty bean desserts—yes, they exist!)
  • 1/2 cup uncooked brown rice 
  • 1/2 cup finely chopped onion 
  • 1 teaspoon dried basil 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon black pepper 
  • 2 garlic cloves, chopped 
  • 8 cups coarsely chopped fresh spinach or kale leaves 
  • Finely shredded Parmesan cheese
  1. In a 3-1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic. 
  2. Cover cook on low-heat setting 5 to 7 hours or on high-heat setting 2 1/2 to 3 1/2 hours. 
  3. Just before serving, stir in spinach or kale and sprinkle the healthy slow cooker recipe with Parmesan cheese.

Pasta with Eggplant Sauce

  • 1 medium eggplant 
  • 1/2 cup chopped onion 
  • 2 14-1/2-ounce cans diced tomatoes 
  • 1 6-ounce can Italian-style tomato paste 
  • 1 4-ounce can sliced mushrooms, drained
  • 1/4 cup dry red wine 
  • 1/4 cup water 
  • 2 garlic cloves, chopped 
  • 1 1/2 teaspoons dried oregano 
  • 1/3 cup pitted kalamata olives, sliced 
  • 2 tablespoons chopped fresh parsley 
  • Black pepper 
  • Cooked penne pasta 
  • Shredded Parmesan cheese
  1. Peel eggplant cut into 1-inch cubes. 
  2. In a 3-1/2- to 5-quart slow cooker, combine eggplant cubes, chopped onion, canned tomatoes with their juices, tomato paste, sliced mushrooms, red wine, water, chopped garlic and oregano. 
  3. Cover cook on low-heat setting 7 to 8 hours or on high-heat setting 3 1/2 to 4 hours. 
  4. Stir in kalamata olives and parsley. Season to taste with pepper. Pour sauce over pasta sprinkle the finished slow cooker recipe with Parmesan cheese and serve. (Related: This Vegan Bolognese Is the Best Possible Stovetop Alternative for Actual Meat Sauce)

Beef Vegetable Soup

  • 1 pound boneless beef chuck roast, trimmed and cut into bite-size pieces 
  • 3 medium carrots, cut into 1/2-inch-thick slices 
  • 2 small potatoes, peeled and cut into 1/2-inch cubes 
  • 1 medium onion, chopped 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon dried thyme 
  • 1 bay leaf 
  • 2 14-1/2-ounce cans diced tomatoes 
  • 1 cup water 
  • 1/2 cup loose-pack frozen peas 
  • Fresh parsley sprigs (optional)
  1. In a 3-1/2- or 4-quart slow cooker, combine beef chuck pieces, sliced carrots, cubed potatoes, and chopped onion. Sprinkle with salt and thyme. Add bay leaf, tomatoes with their juices, and water. Stir until all ingredients are combined. 
  2. Cover cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. 
  3. Remove and discard bay leaf. Stir in peas and garnish the slow cooker recipe with parsley if desired.

Red Beans Over Spanish Rice

Makes: 6 to 8 servings

  • 2 cups dry red beans or dry kidney beans 
  • 5 cups cold water 
  • 1 tablespoon vegetable oil 
  • 3/4 pound boneless pork shoulder, cut into 1-inch pieces 
  • 2 1/2 cups chopped onions 
  • 6 garlic cloves, chopped 
  • 1 tablespoon ground cumin 
  • 4 cups water 
  • 1 6-3/4-ounce package Spanish rice, cooked 
  • Fresh jalapeno peppers, sliced
  1. Rinse beans drain. In a large saucepan, combine beans and the 5 cups water bring to a boil. Reduce heat and simmer 10 minutes. 
  2. Remove from heat. Cover and let stand 1 hour. Rinse and drain beans. 
  3. Heat oil in a skillet over medium-high heat. Cook pork in two batches drain fat. 
  4. Coat a 3-1/2- or 4-quart slow cooker with cooking spray. Add beans, pork, onions, garlic, and cumin. Pour in the 4 cups water stir. 
  5. Cover cook the slow cooker recipe on low heat 10 to 11 hours. 
  6. Using a slotted spoon, remove beans and pork. Serve beans over rice, and spoon liquid over the top. Garnish with sliced jalapeno. (Then keep the heat cranked up with these 10 spicy pepper-infused recipes.)

Cajun Shrimp and Rice

  • 1 28-ounce can diced tomatoes
  • 1 14-ounce can chicken broth
  • 1 cup chopped onions
  • 1 cup chopped green bell pepper
  • 1 6- to 6-1/4-ounce package long-grain and wild-rice mix, such as Uncle Ben&aposs
  • 1/4 cup water 
  • 2 garlic cloves, chopped 
  • 1/2 teaspoon Cajun seasoning 
  • 1 pound cooked, shelled and deveined shrimp 
  • Hot-pepper sauce (optional)
  1. In a 3-1/2- or 4-quart slow cooker, combine tomatoes with their juices, chicken broth, onions, bell pepper, rice mix with seasoning packet, water, garlic, and Cajun seasoning. 
  2. Cover cook on low-heat setting 5 to 6 hours or on high-heat setting 3 to 3 1/2 hours. 
  3. Stir shrimp into rice mixture. Cover cook for 15 minutes longer at high-heat setting. Sprinkle the slow cooker recipe with hot-pepper sauce if desired.

Gingered Beef and Vegetables

  • 1 1/2 pounds boneless beef round steak, cut into 1-inch cubes 
  • 4 medium carrots, cut into 1/2-inch-thick slices 
  • 1/2 cup sliced scallions 
  • 2 garlic cloves, minced 
  • 1 1/2 cups water 
  • 2 tablespoons reduced-sodium soy sauce 
  • 2 teaspoons grated fresh ginger 
  • 1 1/2 teaspoons instant beef-bouillon granules 
  • 1/4 teaspoon crushed red pepper 
  • 3 tablespoons cornstarch 
  • 3 tablespoons cold water 
  • 1/2 cup chopped red bell pepper 
  • 2 cups loose-pack frozen sugar snap peas, thawed 
  • Cooked rice
  1. In a 3-1/2- or 4-quart slow cooker, combine beef, carrots, scallions, and garlic. In a medium bowl, combine the 1 1/2 cups water, soy sauce, ginger, bouillon, and crushed red pepper pour over mixture in cooker. 
  2. Cover cook on low-heat setting 9 to 10 hours or on high-heat setting 4 1/2 to 5 hours.
  3. If using low-heat setting, turn to high-heat setting. In a small bowl, combine cornstarch and the 3 tablespoons cold water stir into meat mixture along with bell pepper. Cover cook 20 to 30 minutes more, or until thickened, stirring once. Stir in sugar snap peas. Serve with rice. (Final Answer: Is red meat *really* bad for you?)

Cranberry Applesauce

Makes: 6 to 8 servings

Slow cooker recipe courtesy of Pamela Braun of MyMansBelly.com

  • 
𠊄 pounds (approximately 12) apples, peeled, cored, and quartered
  • 1 cup cranberries
  • 1/4 cup water
  1. Add apples and cranberries to the slow cooker and pour water over top. (If you want to make it sweeter, add in desired amount of sugar, brown sugar, or cinnamon now.) 
  2. Place lid on slow cooker. Turn heat to low and cook for 6 hours. 
  3. Remove lid and stir to break up apples and cranberries that may still be in large pieces. 
  4. Serve as is, or use an immersion blender (or regular blender) to smooth it out.

Easy Slow Cooker Oatmeal

Slow cooker recipe courtesy of The Cleaner Plate Club by Beth Bader and Ali Benjamin


9 Healthy Slow Cooker Recipes from Breakfast to Dinner

Turns out, Mom&rsquos go-to appliance can be your healthy eating MVP, too. Here are nine yummy ways to make better use of your slow cooker.

Whether you’re seeking a cozy meal for fall or winter or want to keep your kitchen cool during spring and summer, you’ll be glad you have these healthy slow cooker recipes in your arsenal. Simply fill the handy countertop appliance with all of the slow cooker recipe ingredients before bed (to prep breakfast) or in the morning (for dinner), and by the time your meal will basically prep itself. (Read: More time to tackle a bonus at-home HIIT workout!)

Vegetable and Chickpea Curry

Makes: 4 to 6 servings

  • 3 cups cauliflower florets
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 cup loose-pack frozen cut green beans
  • 1 cup sliced carrots 
  • 1/2 cup chopped onion 
  • 1 14-ounce can vegetable broth 
  • 2-3 teaspoons curry powder
  • 1 14-ounce can light coconut milk 
  • 1/4 cup shredded fresh basil leaves
  • Cooked brown rice (optional)
  1. In a 3-1/2- or 4-quart slow cooker, combine cauliflower, chickpeas, green beans, carrots, and onion. Stir in broth and curry powder. 
  2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. 
  3. Stir in coconut milk and shredded basil leaves. Spoon rice, if using, into bowls, and ladle curry over the top. (If you like this slow cooker recipe, then you’ll love these 8 other DIY Indian dishes.)

Savory Bean and Spinach Soup

  • 3 14-ounce cans vegetable broth 
  • 1 15-ounce can tomato puree 
  • 1 15-ounce can small white beans or Great Northern beans, drained and rinsed (buy a few extra cans for these tasty bean desserts—yes, they exist!)
  • 1/2 cup uncooked brown rice 
  • 1/2 cup finely chopped onion 
  • 1 teaspoon dried basil 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon black pepper 
  • 2 garlic cloves, chopped 
  • 8 cups coarsely chopped fresh spinach or kale leaves 
  • Finely shredded Parmesan cheese
  1. In a 3-1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic. 
  2. Cover cook on low-heat setting 5 to 7 hours or on high-heat setting 2 1/2 to 3 1/2 hours. 
  3. Just before serving, stir in spinach or kale and sprinkle the healthy slow cooker recipe with Parmesan cheese.

Pasta with Eggplant Sauce

  • 1 medium eggplant 
  • 1/2 cup chopped onion 
  • 2 14-1/2-ounce cans diced tomatoes 
  • 1 6-ounce can Italian-style tomato paste 
  • 1 4-ounce can sliced mushrooms, drained
  • 1/4 cup dry red wine 
  • 1/4 cup water 
  • 2 garlic cloves, chopped 
  • 1 1/2 teaspoons dried oregano 
  • 1/3 cup pitted kalamata olives, sliced 
  • 2 tablespoons chopped fresh parsley 
  • Black pepper 
  • Cooked penne pasta 
  • Shredded Parmesan cheese
  1. Peel eggplant cut into 1-inch cubes. 
  2. In a 3-1/2- to 5-quart slow cooker, combine eggplant cubes, chopped onion, canned tomatoes with their juices, tomato paste, sliced mushrooms, red wine, water, chopped garlic and oregano. 
  3. Cover cook on low-heat setting 7 to 8 hours or on high-heat setting 3 1/2 to 4 hours. 
  4. Stir in kalamata olives and parsley. Season to taste with pepper. Pour sauce over pasta sprinkle the finished slow cooker recipe with Parmesan cheese and serve. (Related: This Vegan Bolognese Is the Best Possible Stovetop Alternative for Actual Meat Sauce)

Beef Vegetable Soup

  • 1 pound boneless beef chuck roast, trimmed and cut into bite-size pieces 
  • 3 medium carrots, cut into 1/2-inch-thick slices 
  • 2 small potatoes, peeled and cut into 1/2-inch cubes 
  • 1 medium onion, chopped 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon dried thyme 
  • 1 bay leaf 
  • 2 14-1/2-ounce cans diced tomatoes 
  • 1 cup water 
  • 1/2 cup loose-pack frozen peas 
  • Fresh parsley sprigs (optional)
  1. In a 3-1/2- or 4-quart slow cooker, combine beef chuck pieces, sliced carrots, cubed potatoes, and chopped onion. Sprinkle with salt and thyme. Add bay leaf, tomatoes with their juices, and water. Stir until all ingredients are combined. 
  2. Cover cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. 
  3. Remove and discard bay leaf. Stir in peas and garnish the slow cooker recipe with parsley if desired.

Red Beans Over Spanish Rice

Makes: 6 to 8 servings

  • 2 cups dry red beans or dry kidney beans 
  • 5 cups cold water 
  • 1 tablespoon vegetable oil 
  • 3/4 pound boneless pork shoulder, cut into 1-inch pieces 
  • 2 1/2 cups chopped onions 
  • 6 garlic cloves, chopped 
  • 1 tablespoon ground cumin 
  • 4 cups water 
  • 1 6-3/4-ounce package Spanish rice, cooked 
  • Fresh jalapeno peppers, sliced
  1. Rinse beans drain. In a large saucepan, combine beans and the 5 cups water bring to a boil. Reduce heat and simmer 10 minutes. 
  2. Remove from heat. Cover and let stand 1 hour. Rinse and drain beans. 
  3. Heat oil in a skillet over medium-high heat. Cook pork in two batches drain fat. 
  4. Coat a 3-1/2- or 4-quart slow cooker with cooking spray. Add beans, pork, onions, garlic, and cumin. Pour in the 4 cups water stir. 
  5. Cover cook the slow cooker recipe on low heat 10 to 11 hours. 
  6. Using a slotted spoon, remove beans and pork. Serve beans over rice, and spoon liquid over the top. Garnish with sliced jalapeno. (Then keep the heat cranked up with these 10 spicy pepper-infused recipes.)

Cajun Shrimp and Rice

  • 1 28-ounce can diced tomatoes
  • 1 14-ounce can chicken broth
  • 1 cup chopped onions
  • 1 cup chopped green bell pepper
  • 1 6- to 6-1/4-ounce package long-grain and wild-rice mix, such as Uncle Ben&aposs
  • 1/4 cup water 
  • 2 garlic cloves, chopped 
  • 1/2 teaspoon Cajun seasoning 
  • 1 pound cooked, shelled and deveined shrimp 
  • Hot-pepper sauce (optional)
  1. In a 3-1/2- or 4-quart slow cooker, combine tomatoes with their juices, chicken broth, onions, bell pepper, rice mix with seasoning packet, water, garlic, and Cajun seasoning. 
  2. Cover cook on low-heat setting 5 to 6 hours or on high-heat setting 3 to 3 1/2 hours. 
  3. Stir shrimp into rice mixture. Cover cook for 15 minutes longer at high-heat setting. Sprinkle the slow cooker recipe with hot-pepper sauce if desired.

Gingered Beef and Vegetables

  • 1 1/2 pounds boneless beef round steak, cut into 1-inch cubes 
  • 4 medium carrots, cut into 1/2-inch-thick slices 
  • 1/2 cup sliced scallions 
  • 2 garlic cloves, minced 
  • 1 1/2 cups water 
  • 2 tablespoons reduced-sodium soy sauce 
  • 2 teaspoons grated fresh ginger 
  • 1 1/2 teaspoons instant beef-bouillon granules 
  • 1/4 teaspoon crushed red pepper 
  • 3 tablespoons cornstarch 
  • 3 tablespoons cold water 
  • 1/2 cup chopped red bell pepper 
  • 2 cups loose-pack frozen sugar snap peas, thawed 
  • Cooked rice
  1. In a 3-1/2- or 4-quart slow cooker, combine beef, carrots, scallions, and garlic. In a medium bowl, combine the 1 1/2 cups water, soy sauce, ginger, bouillon, and crushed red pepper pour over mixture in cooker. 
  2. Cover cook on low-heat setting 9 to 10 hours or on high-heat setting 4 1/2 to 5 hours.
  3. If using low-heat setting, turn to high-heat setting. In a small bowl, combine cornstarch and the 3 tablespoons cold water stir into meat mixture along with bell pepper. Cover cook 20 to 30 minutes more, or until thickened, stirring once. Stir in sugar snap peas. Serve with rice. (Final Answer: Is red meat *really* bad for you?)

Cranberry Applesauce

Makes: 6 to 8 servings

Slow cooker recipe courtesy of Pamela Braun of MyMansBelly.com

  • 
𠊄 pounds (approximately 12) apples, peeled, cored, and quartered
  • 1 cup cranberries
  • 1/4 cup water
  1. Add apples and cranberries to the slow cooker and pour water over top. (If you want to make it sweeter, add in desired amount of sugar, brown sugar, or cinnamon now.) 
  2. Place lid on slow cooker. Turn heat to low and cook for 6 hours. 
  3. Remove lid and stir to break up apples and cranberries that may still be in large pieces. 
  4. Serve as is, or use an immersion blender (or regular blender) to smooth it out.

Easy Slow Cooker Oatmeal

Slow cooker recipe courtesy of The Cleaner Plate Club by Beth Bader and Ali Benjamin


9 Healthy Slow Cooker Recipes from Breakfast to Dinner

Turns out, Mom&rsquos go-to appliance can be your healthy eating MVP, too. Here are nine yummy ways to make better use of your slow cooker.

Whether you’re seeking a cozy meal for fall or winter or want to keep your kitchen cool during spring and summer, you’ll be glad you have these healthy slow cooker recipes in your arsenal. Simply fill the handy countertop appliance with all of the slow cooker recipe ingredients before bed (to prep breakfast) or in the morning (for dinner), and by the time your meal will basically prep itself. (Read: More time to tackle a bonus at-home HIIT workout!)

Vegetable and Chickpea Curry

Makes: 4 to 6 servings

  • 3 cups cauliflower florets
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 cup loose-pack frozen cut green beans
  • 1 cup sliced carrots 
  • 1/2 cup chopped onion 
  • 1 14-ounce can vegetable broth 
  • 2-3 teaspoons curry powder
  • 1 14-ounce can light coconut milk 
  • 1/4 cup shredded fresh basil leaves
  • Cooked brown rice (optional)
  1. In a 3-1/2- or 4-quart slow cooker, combine cauliflower, chickpeas, green beans, carrots, and onion. Stir in broth and curry powder. 
  2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. 
  3. Stir in coconut milk and shredded basil leaves. Spoon rice, if using, into bowls, and ladle curry over the top. (If you like this slow cooker recipe, then you’ll love these 8 other DIY Indian dishes.)

Savory Bean and Spinach Soup

  • 3 14-ounce cans vegetable broth 
  • 1 15-ounce can tomato puree 
  • 1 15-ounce can small white beans or Great Northern beans, drained and rinsed (buy a few extra cans for these tasty bean desserts—yes, they exist!)
  • 1/2 cup uncooked brown rice 
  • 1/2 cup finely chopped onion 
  • 1 teaspoon dried basil 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon black pepper 
  • 2 garlic cloves, chopped 
  • 8 cups coarsely chopped fresh spinach or kale leaves 
  • Finely shredded Parmesan cheese
  1. In a 3-1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic. 
  2. Cover cook on low-heat setting 5 to 7 hours or on high-heat setting 2 1/2 to 3 1/2 hours. 
  3. Just before serving, stir in spinach or kale and sprinkle the healthy slow cooker recipe with Parmesan cheese.

Pasta with Eggplant Sauce

  • 1 medium eggplant 
  • 1/2 cup chopped onion 
  • 2 14-1/2-ounce cans diced tomatoes 
  • 1 6-ounce can Italian-style tomato paste 
  • 1 4-ounce can sliced mushrooms, drained
  • 1/4 cup dry red wine 
  • 1/4 cup water 
  • 2 garlic cloves, chopped 
  • 1 1/2 teaspoons dried oregano 
  • 1/3 cup pitted kalamata olives, sliced 
  • 2 tablespoons chopped fresh parsley 
  • Black pepper 
  • Cooked penne pasta 
  • Shredded Parmesan cheese
  1. Peel eggplant cut into 1-inch cubes. 
  2. In a 3-1/2- to 5-quart slow cooker, combine eggplant cubes, chopped onion, canned tomatoes with their juices, tomato paste, sliced mushrooms, red wine, water, chopped garlic and oregano. 
  3. Cover cook on low-heat setting 7 to 8 hours or on high-heat setting 3 1/2 to 4 hours. 
  4. Stir in kalamata olives and parsley. Season to taste with pepper. Pour sauce over pasta sprinkle the finished slow cooker recipe with Parmesan cheese and serve. (Related: This Vegan Bolognese Is the Best Possible Stovetop Alternative for Actual Meat Sauce)

Beef Vegetable Soup

  • 1 pound boneless beef chuck roast, trimmed and cut into bite-size pieces 
  • 3 medium carrots, cut into 1/2-inch-thick slices 
  • 2 small potatoes, peeled and cut into 1/2-inch cubes 
  • 1 medium onion, chopped 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon dried thyme 
  • 1 bay leaf 
  • 2 14-1/2-ounce cans diced tomatoes 
  • 1 cup water 
  • 1/2 cup loose-pack frozen peas 
  • Fresh parsley sprigs (optional)
  1. In a 3-1/2- or 4-quart slow cooker, combine beef chuck pieces, sliced carrots, cubed potatoes, and chopped onion. Sprinkle with salt and thyme. Add bay leaf, tomatoes with their juices, and water. Stir until all ingredients are combined. 
  2. Cover cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. 
  3. Remove and discard bay leaf. Stir in peas and garnish the slow cooker recipe with parsley if desired.

Red Beans Over Spanish Rice

Makes: 6 to 8 servings

  • 2 cups dry red beans or dry kidney beans 
  • 5 cups cold water 
  • 1 tablespoon vegetable oil 
  • 3/4 pound boneless pork shoulder, cut into 1-inch pieces 
  • 2 1/2 cups chopped onions 
  • 6 garlic cloves, chopped 
  • 1 tablespoon ground cumin 
  • 4 cups water 
  • 1 6-3/4-ounce package Spanish rice, cooked 
  • Fresh jalapeno peppers, sliced
  1. Rinse beans drain. In a large saucepan, combine beans and the 5 cups water bring to a boil. Reduce heat and simmer 10 minutes. 
  2. Remove from heat. Cover and let stand 1 hour. Rinse and drain beans. 
  3. Heat oil in a skillet over medium-high heat. Cook pork in two batches drain fat. 
  4. Coat a 3-1/2- or 4-quart slow cooker with cooking spray. Add beans, pork, onions, garlic, and cumin. Pour in the 4 cups water stir. 
  5. Cover cook the slow cooker recipe on low heat 10 to 11 hours. 
  6. Using a slotted spoon, remove beans and pork. Serve beans over rice, and spoon liquid over the top. Garnish with sliced jalapeno. (Then keep the heat cranked up with these 10 spicy pepper-infused recipes.)

Cajun Shrimp and Rice

  • 1 28-ounce can diced tomatoes
  • 1 14-ounce can chicken broth
  • 1 cup chopped onions
  • 1 cup chopped green bell pepper
  • 1 6- to 6-1/4-ounce package long-grain and wild-rice mix, such as Uncle Ben&aposs
  • 1/4 cup water 
  • 2 garlic cloves, chopped 
  • 1/2 teaspoon Cajun seasoning 
  • 1 pound cooked, shelled and deveined shrimp 
  • Hot-pepper sauce (optional)
  1. In a 3-1/2- or 4-quart slow cooker, combine tomatoes with their juices, chicken broth, onions, bell pepper, rice mix with seasoning packet, water, garlic, and Cajun seasoning. 
  2. Cover cook on low-heat setting 5 to 6 hours or on high-heat setting 3 to 3 1/2 hours. 
  3. Stir shrimp into rice mixture. Cover cook for 15 minutes longer at high-heat setting. Sprinkle the slow cooker recipe with hot-pepper sauce if desired.

Gingered Beef and Vegetables

  • 1 1/2 pounds boneless beef round steak, cut into 1-inch cubes 
  • 4 medium carrots, cut into 1/2-inch-thick slices 
  • 1/2 cup sliced scallions 
  • 2 garlic cloves, minced 
  • 1 1/2 cups water 
  • 2 tablespoons reduced-sodium soy sauce 
  • 2 teaspoons grated fresh ginger 
  • 1 1/2 teaspoons instant beef-bouillon granules 
  • 1/4 teaspoon crushed red pepper 
  • 3 tablespoons cornstarch 
  • 3 tablespoons cold water 
  • 1/2 cup chopped red bell pepper 
  • 2 cups loose-pack frozen sugar snap peas, thawed 
  • Cooked rice
  1. In a 3-1/2- or 4-quart slow cooker, combine beef, carrots, scallions, and garlic. In a medium bowl, combine the 1 1/2 cups water, soy sauce, ginger, bouillon, and crushed red pepper pour over mixture in cooker. 
  2. Cover cook on low-heat setting 9 to 10 hours or on high-heat setting 4 1/2 to 5 hours.
  3. If using low-heat setting, turn to high-heat setting. In a small bowl, combine cornstarch and the 3 tablespoons cold water stir into meat mixture along with bell pepper. Cover cook 20 to 30 minutes more, or until thickened, stirring once. Stir in sugar snap peas. Serve with rice. (Final Answer: Is red meat *really* bad for you?)

Cranberry Applesauce

Makes: 6 to 8 servings

Slow cooker recipe courtesy of Pamela Braun of MyMansBelly.com

  • 
𠊄 pounds (approximately 12) apples, peeled, cored, and quartered
  • 1 cup cranberries
  • 1/4 cup water
  1. Add apples and cranberries to the slow cooker and pour water over top. (If you want to make it sweeter, add in desired amount of sugar, brown sugar, or cinnamon now.) 
  2. Place lid on slow cooker. Turn heat to low and cook for 6 hours. 
  3. Remove lid and stir to break up apples and cranberries that may still be in large pieces. 
  4. Serve as is, or use an immersion blender (or regular blender) to smooth it out.

Easy Slow Cooker Oatmeal

Slow cooker recipe courtesy of The Cleaner Plate Club by Beth Bader and Ali Benjamin


9 Healthy Slow Cooker Recipes from Breakfast to Dinner

Turns out, Mom&rsquos go-to appliance can be your healthy eating MVP, too. Here are nine yummy ways to make better use of your slow cooker.

Whether you’re seeking a cozy meal for fall or winter or want to keep your kitchen cool during spring and summer, you’ll be glad you have these healthy slow cooker recipes in your arsenal. Simply fill the handy countertop appliance with all of the slow cooker recipe ingredients before bed (to prep breakfast) or in the morning (for dinner), and by the time your meal will basically prep itself. (Read: More time to tackle a bonus at-home HIIT workout!)

Vegetable and Chickpea Curry

Makes: 4 to 6 servings

  • 3 cups cauliflower florets
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 cup loose-pack frozen cut green beans
  • 1 cup sliced carrots 
  • 1/2 cup chopped onion 
  • 1 14-ounce can vegetable broth 
  • 2-3 teaspoons curry powder
  • 1 14-ounce can light coconut milk 
  • 1/4 cup shredded fresh basil leaves
  • Cooked brown rice (optional)
  1. In a 3-1/2- or 4-quart slow cooker, combine cauliflower, chickpeas, green beans, carrots, and onion. Stir in broth and curry powder. 
  2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. 
  3. Stir in coconut milk and shredded basil leaves. Spoon rice, if using, into bowls, and ladle curry over the top. (If you like this slow cooker recipe, then you’ll love these 8 other DIY Indian dishes.)

Savory Bean and Spinach Soup

  • 3 14-ounce cans vegetable broth 
  • 1 15-ounce can tomato puree 
  • 1 15-ounce can small white beans or Great Northern beans, drained and rinsed (buy a few extra cans for these tasty bean desserts—yes, they exist!)
  • 1/2 cup uncooked brown rice 
  • 1/2 cup finely chopped onion 
  • 1 teaspoon dried basil 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon black pepper 
  • 2 garlic cloves, chopped 
  • 8 cups coarsely chopped fresh spinach or kale leaves 
  • Finely shredded Parmesan cheese
  1. In a 3-1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic. 
  2. Cover cook on low-heat setting 5 to 7 hours or on high-heat setting 2 1/2 to 3 1/2 hours. 
  3. Just before serving, stir in spinach or kale and sprinkle the healthy slow cooker recipe with Parmesan cheese.

Pasta with Eggplant Sauce

  • 1 medium eggplant 
  • 1/2 cup chopped onion 
  • 2 14-1/2-ounce cans diced tomatoes 
  • 1 6-ounce can Italian-style tomato paste 
  • 1 4-ounce can sliced mushrooms, drained
  • 1/4 cup dry red wine 
  • 1/4 cup water 
  • 2 garlic cloves, chopped 
  • 1 1/2 teaspoons dried oregano 
  • 1/3 cup pitted kalamata olives, sliced 
  • 2 tablespoons chopped fresh parsley 
  • Black pepper 
  • Cooked penne pasta 
  • Shredded Parmesan cheese
  1. Peel eggplant cut into 1-inch cubes. 
  2. In a 3-1/2- to 5-quart slow cooker, combine eggplant cubes, chopped onion, canned tomatoes with their juices, tomato paste, sliced mushrooms, red wine, water, chopped garlic and oregano. 
  3. Cover cook on low-heat setting 7 to 8 hours or on high-heat setting 3 1/2 to 4 hours. 
  4. Stir in kalamata olives and parsley. Season to taste with pepper. Pour sauce over pasta sprinkle the finished slow cooker recipe with Parmesan cheese and serve. (Related: This Vegan Bolognese Is the Best Possible Stovetop Alternative for Actual Meat Sauce)

Beef Vegetable Soup

  • 1 pound boneless beef chuck roast, trimmed and cut into bite-size pieces 
  • 3 medium carrots, cut into 1/2-inch-thick slices 
  • 2 small potatoes, peeled and cut into 1/2-inch cubes 
  • 1 medium onion, chopped 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon dried thyme 
  • 1 bay leaf 
  • 2 14-1/2-ounce cans diced tomatoes 
  • 1 cup water 
  • 1/2 cup loose-pack frozen peas 
  • Fresh parsley sprigs (optional)
  1. In a 3-1/2- or 4-quart slow cooker, combine beef chuck pieces, sliced carrots, cubed potatoes, and chopped onion. Sprinkle with salt and thyme. Add bay leaf, tomatoes with their juices, and water. Stir until all ingredients are combined. 
  2. Cover cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. 
  3. Remove and discard bay leaf. Stir in peas and garnish the slow cooker recipe with parsley if desired.

Red Beans Over Spanish Rice

Makes: 6 to 8 servings

  • 2 cups dry red beans or dry kidney beans 
  • 5 cups cold water 
  • 1 tablespoon vegetable oil 
  • 3/4 pound boneless pork shoulder, cut into 1-inch pieces 
  • 2 1/2 cups chopped onions 
  • 6 garlic cloves, chopped 
  • 1 tablespoon ground cumin 
  • 4 cups water 
  • 1 6-3/4-ounce package Spanish rice, cooked 
  • Fresh jalapeno peppers, sliced
  1. Rinse beans drain. In a large saucepan, combine beans and the 5 cups water bring to a boil. Reduce heat and simmer 10 minutes. 
  2. Remove from heat. Cover and let stand 1 hour. Rinse and drain beans. 
  3. Heat oil in a skillet over medium-high heat. Cook pork in two batches drain fat. 
  4. Coat a 3-1/2- or 4-quart slow cooker with cooking spray. Add beans, pork, onions, garlic, and cumin. Pour in the 4 cups water stir. 
  5. Cover cook the slow cooker recipe on low heat 10 to 11 hours. 
  6. Using a slotted spoon, remove beans and pork. Serve beans over rice, and spoon liquid over the top. Garnish with sliced jalapeno. (Then keep the heat cranked up with these 10 spicy pepper-infused recipes.)

Cajun Shrimp and Rice

  • 1 28-ounce can diced tomatoes
  • 1 14-ounce can chicken broth
  • 1 cup chopped onions
  • 1 cup chopped green bell pepper
  • 1 6- to 6-1/4-ounce package long-grain and wild-rice mix, such as Uncle Ben&aposs
  • 1/4 cup water 
  • 2 garlic cloves, chopped 
  • 1/2 teaspoon Cajun seasoning 
  • 1 pound cooked, shelled and deveined shrimp 
  • Hot-pepper sauce (optional)
  1. In a 3-1/2- or 4-quart slow cooker, combine tomatoes with their juices, chicken broth, onions, bell pepper, rice mix with seasoning packet, water, garlic, and Cajun seasoning. 
  2. Cover cook on low-heat setting 5 to 6 hours or on high-heat setting 3 to 3 1/2 hours. 
  3. Stir shrimp into rice mixture. Cover cook for 15 minutes longer at high-heat setting. Sprinkle the slow cooker recipe with hot-pepper sauce if desired.

Gingered Beef and Vegetables

  • 1 1/2 pounds boneless beef round steak, cut into 1-inch cubes 
  • 4 medium carrots, cut into 1/2-inch-thick slices 
  • 1/2 cup sliced scallions 
  • 2 garlic cloves, minced 
  • 1 1/2 cups water 
  • 2 tablespoons reduced-sodium soy sauce 
  • 2 teaspoons grated fresh ginger 
  • 1 1/2 teaspoons instant beef-bouillon granules 
  • 1/4 teaspoon crushed red pepper 
  • 3 tablespoons cornstarch 
  • 3 tablespoons cold water 
  • 1/2 cup chopped red bell pepper 
  • 2 cups loose-pack frozen sugar snap peas, thawed 
  • Cooked rice
  1. In a 3-1/2- or 4-quart slow cooker, combine beef, carrots, scallions, and garlic. In a medium bowl, combine the 1 1/2 cups water, soy sauce, ginger, bouillon, and crushed red pepper pour over mixture in cooker. 
  2. Cover cook on low-heat setting 9 to 10 hours or on high-heat setting 4 1/2 to 5 hours.
  3. If using low-heat setting, turn to high-heat setting. In a small bowl, combine cornstarch and the 3 tablespoons cold water stir into meat mixture along with bell pepper. Cover cook 20 to 30 minutes more, or until thickened, stirring once. Stir in sugar snap peas. Serve with rice. (Final Answer: Is red meat *really* bad for you?)

Cranberry Applesauce

Makes: 6 to 8 servings

Slow cooker recipe courtesy of Pamela Braun of MyMansBelly.com

  • 
𠊄 pounds (approximately 12) apples, peeled, cored, and quartered
  • 1 cup cranberries
  • 1/4 cup water
  1. Add apples and cranberries to the slow cooker and pour water over top. (If you want to make it sweeter, add in desired amount of sugar, brown sugar, or cinnamon now.) 
  2. Place lid on slow cooker. Turn heat to low and cook for 6 hours. 
  3. Remove lid and stir to break up apples and cranberries that may still be in large pieces. 
  4. Serve as is, or use an immersion blender (or regular blender) to smooth it out.

Easy Slow Cooker Oatmeal

Slow cooker recipe courtesy of The Cleaner Plate Club by Beth Bader and Ali Benjamin


9 Healthy Slow Cooker Recipes from Breakfast to Dinner

Turns out, Mom&rsquos go-to appliance can be your healthy eating MVP, too. Here are nine yummy ways to make better use of your slow cooker.

Whether you’re seeking a cozy meal for fall or winter or want to keep your kitchen cool during spring and summer, you’ll be glad you have these healthy slow cooker recipes in your arsenal. Simply fill the handy countertop appliance with all of the slow cooker recipe ingredients before bed (to prep breakfast) or in the morning (for dinner), and by the time your meal will basically prep itself. (Read: More time to tackle a bonus at-home HIIT workout!)

Vegetable and Chickpea Curry

Makes: 4 to 6 servings

  • 3 cups cauliflower florets
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 cup loose-pack frozen cut green beans
  • 1 cup sliced carrots 
  • 1/2 cup chopped onion 
  • 1 14-ounce can vegetable broth 
  • 2-3 teaspoons curry powder
  • 1 14-ounce can light coconut milk 
  • 1/4 cup shredded fresh basil leaves
  • Cooked brown rice (optional)
  1. In a 3-1/2- or 4-quart slow cooker, combine cauliflower, chickpeas, green beans, carrots, and onion. Stir in broth and curry powder. 
  2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. 
  3. Stir in coconut milk and shredded basil leaves. Spoon rice, if using, into bowls, and ladle curry over the top. (If you like this slow cooker recipe, then you’ll love these 8 other DIY Indian dishes.)

Savory Bean and Spinach Soup

  • 3 14-ounce cans vegetable broth 
  • 1 15-ounce can tomato puree 
  • 1 15-ounce can small white beans or Great Northern beans, drained and rinsed (buy a few extra cans for these tasty bean desserts—yes, they exist!)
  • 1/2 cup uncooked brown rice 
  • 1/2 cup finely chopped onion 
  • 1 teaspoon dried basil 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon black pepper 
  • 2 garlic cloves, chopped 
  • 8 cups coarsely chopped fresh spinach or kale leaves 
  • Finely shredded Parmesan cheese
  1. In a 3-1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic. 
  2. Cover cook on low-heat setting 5 to 7 hours or on high-heat setting 2 1/2 to 3 1/2 hours. 
  3. Just before serving, stir in spinach or kale and sprinkle the healthy slow cooker recipe with Parmesan cheese.

Pasta with Eggplant Sauce

  • 1 medium eggplant 
  • 1/2 cup chopped onion 
  • 2 14-1/2-ounce cans diced tomatoes 
  • 1 6-ounce can Italian-style tomato paste 
  • 1 4-ounce can sliced mushrooms, drained
  • 1/4 cup dry red wine 
  • 1/4 cup water 
  • 2 garlic cloves, chopped 
  • 1 1/2 teaspoons dried oregano 
  • 1/3 cup pitted kalamata olives, sliced 
  • 2 tablespoons chopped fresh parsley 
  • Black pepper 
  • Cooked penne pasta 
  • Shredded Parmesan cheese
  1. Peel eggplant cut into 1-inch cubes. 
  2. In a 3-1/2- to 5-quart slow cooker, combine eggplant cubes, chopped onion, canned tomatoes with their juices, tomato paste, sliced mushrooms, red wine, water, chopped garlic and oregano. 
  3. Cover cook on low-heat setting 7 to 8 hours or on high-heat setting 3 1/2 to 4 hours. 
  4. Stir in kalamata olives and parsley. Season to taste with pepper. Pour sauce over pasta sprinkle the finished slow cooker recipe with Parmesan cheese and serve. (Related: This Vegan Bolognese Is the Best Possible Stovetop Alternative for Actual Meat Sauce)

Beef Vegetable Soup

  • 1 pound boneless beef chuck roast, trimmed and cut into bite-size pieces 
  • 3 medium carrots, cut into 1/2-inch-thick slices 
  • 2 small potatoes, peeled and cut into 1/2-inch cubes 
  • 1 medium onion, chopped 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon dried thyme 
  • 1 bay leaf 
  • 2 14-1/2-ounce cans diced tomatoes 
  • 1 cup water 
  • 1/2 cup loose-pack frozen peas 
  • Fresh parsley sprigs (optional)
  1. In a 3-1/2- or 4-quart slow cooker, combine beef chuck pieces, sliced carrots, cubed potatoes, and chopped onion. Sprinkle with salt and thyme. Add bay leaf, tomatoes with their juices, and water. Stir until all ingredients are combined. 
  2. Cover cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. 
  3. Remove and discard bay leaf. Stir in peas and garnish the slow cooker recipe with parsley if desired.

Red Beans Over Spanish Rice

Makes: 6 to 8 servings

  • 2 cups dry red beans or dry kidney beans 
  • 5 cups cold water 
  • 1 tablespoon vegetable oil 
  • 3/4 pound boneless pork shoulder, cut into 1-inch pieces 
  • 2 1/2 cups chopped onions 
  • 6 garlic cloves, chopped 
  • 1 tablespoon ground cumin 
  • 4 cups water 
  • 1 6-3/4-ounce package Spanish rice, cooked 
  • Fresh jalapeno peppers, sliced
  1. Rinse beans drain. In a large saucepan, combine beans and the 5 cups water bring to a boil. Reduce heat and simmer 10 minutes. 
  2. Remove from heat. Cover and let stand 1 hour. Rinse and drain beans. 
  3. Heat oil in a skillet over medium-high heat. Cook pork in two batches drain fat. 
  4. Coat a 3-1/2- or 4-quart slow cooker with cooking spray. Add beans, pork, onions, garlic, and cumin. Pour in the 4 cups water stir. 
  5. Cover cook the slow cooker recipe on low heat 10 to 11 hours. 
  6. Using a slotted spoon, remove beans and pork. Serve beans over rice, and spoon liquid over the top. Garnish with sliced jalapeno. (Then keep the heat cranked up with these 10 spicy pepper-infused recipes.)

Cajun Shrimp and Rice

  • 1 28-ounce can diced tomatoes
  • 1 14-ounce can chicken broth
  • 1 cup chopped onions
  • 1 cup chopped green bell pepper
  • 1 6- to 6-1/4-ounce package long-grain and wild-rice mix, such as Uncle Ben&aposs
  • 1/4 cup water 
  • 2 garlic cloves, chopped 
  • 1/2 teaspoon Cajun seasoning 
  • 1 pound cooked, shelled and deveined shrimp 
  • Hot-pepper sauce (optional)
  1. In a 3-1/2- or 4-quart slow cooker, combine tomatoes with their juices, chicken broth, onions, bell pepper, rice mix with seasoning packet, water, garlic, and Cajun seasoning. 
  2. Cover cook on low-heat setting 5 to 6 hours or on high-heat setting 3 to 3 1/2 hours. 
  3. Stir shrimp into rice mixture. Cover cook for 15 minutes longer at high-heat setting. Sprinkle the slow cooker recipe with hot-pepper sauce if desired.

Gingered Beef and Vegetables

  • 1 1/2 pounds boneless beef round steak, cut into 1-inch cubes 
  • 4 medium carrots, cut into 1/2-inch-thick slices 
  • 1/2 cup sliced scallions 
  • 2 garlic cloves, minced 
  • 1 1/2 cups water 
  • 2 tablespoons reduced-sodium soy sauce 
  • 2 teaspoons grated fresh ginger 
  • 1 1/2 teaspoons instant beef-bouillon granules 
  • 1/4 teaspoon crushed red pepper 
  • 3 tablespoons cornstarch 
  • 3 tablespoons cold water 
  • 1/2 cup chopped red bell pepper 
  • 2 cups loose-pack frozen sugar snap peas, thawed 
  • Cooked rice
  1. In a 3-1/2- or 4-quart slow cooker, combine beef, carrots, scallions, and garlic. In a medium bowl, combine the 1 1/2 cups water, soy sauce, ginger, bouillon, and crushed red pepper pour over mixture in cooker. 
  2. Cover cook on low-heat setting 9 to 10 hours or on high-heat setting 4 1/2 to 5 hours.
  3. If using low-heat setting, turn to high-heat setting. In a small bowl, combine cornstarch and the 3 tablespoons cold water stir into meat mixture along with bell pepper. Cover cook 20 to 30 minutes more, or until thickened, stirring once. Stir in sugar snap peas. Serve with rice. (Final Answer: Is red meat *really* bad for you?)

Cranberry Applesauce

Makes: 6 to 8 servings

Slow cooker recipe courtesy of Pamela Braun of MyMansBelly.com

  • 
𠊄 pounds (approximately 12) apples, peeled, cored, and quartered
  • 1 cup cranberries
  • 1/4 cup water
  1. Add apples and cranberries to the slow cooker and pour water over top. (If you want to make it sweeter, add in desired amount of sugar, brown sugar, or cinnamon now.) 
  2. Place lid on slow cooker. Turn heat to low and cook for 6 hours. 
  3. Remove lid and stir to break up apples and cranberries that may still be in large pieces. 
  4. Serve as is, or use an immersion blender (or regular blender) to smooth it out.

Easy Slow Cooker Oatmeal

Slow cooker recipe courtesy of The Cleaner Plate Club by Beth Bader and Ali Benjamin


9 Healthy Slow Cooker Recipes from Breakfast to Dinner

Turns out, Mom&rsquos go-to appliance can be your healthy eating MVP, too. Here are nine yummy ways to make better use of your slow cooker.

Whether you’re seeking a cozy meal for fall or winter or want to keep your kitchen cool during spring and summer, you’ll be glad you have these healthy slow cooker recipes in your arsenal. Simply fill the handy countertop appliance with all of the slow cooker recipe ingredients before bed (to prep breakfast) or in the morning (for dinner), and by the time your meal will basically prep itself. (Read: More time to tackle a bonus at-home HIIT workout!)

Vegetable and Chickpea Curry

Makes: 4 to 6 servings

  • 3 cups cauliflower florets
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 cup loose-pack frozen cut green beans
  • 1 cup sliced carrots 
  • 1/2 cup chopped onion 
  • 1 14-ounce can vegetable broth 
  • 2-3 teaspoons curry powder
  • 1 14-ounce can light coconut milk 
  • 1/4 cup shredded fresh basil leaves
  • Cooked brown rice (optional)
  1. In a 3-1/2- or 4-quart slow cooker, combine cauliflower, chickpeas, green beans, carrots, and onion. Stir in broth and curry powder. 
  2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. 
  3. Stir in coconut milk and shredded basil leaves. Spoon rice, if using, into bowls, and ladle curry over the top. (If you like this slow cooker recipe, then you’ll love these 8 other DIY Indian dishes.)

Savory Bean and Spinach Soup

  • 3 14-ounce cans vegetable broth 
  • 1 15-ounce can tomato puree 
  • 1 15-ounce can small white beans or Great Northern beans, drained and rinsed (buy a few extra cans for these tasty bean desserts—yes, they exist!)
  • 1/2 cup uncooked brown rice 
  • 1/2 cup finely chopped onion 
  • 1 teaspoon dried basil 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon black pepper 
  • 2 garlic cloves, chopped 
  • 8 cups coarsely chopped fresh spinach or kale leaves 
  • Finely shredded Parmesan cheese
  1. In a 3-1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic. 
  2. Cover cook on low-heat setting 5 to 7 hours or on high-heat setting 2 1/2 to 3 1/2 hours. 
  3. Just before serving, stir in spinach or kale and sprinkle the healthy slow cooker recipe with Parmesan cheese.

Pasta with Eggplant Sauce

  • 1 medium eggplant 
  • 1/2 cup chopped onion 
  • 2 14-1/2-ounce cans diced tomatoes 
  • 1 6-ounce can Italian-style tomato paste 
  • 1 4-ounce can sliced mushrooms, drained
  • 1/4 cup dry red wine 
  • 1/4 cup water 
  • 2 garlic cloves, chopped 
  • 1 1/2 teaspoons dried oregano 
  • 1/3 cup pitted kalamata olives, sliced 
  • 2 tablespoons chopped fresh parsley 
  • Black pepper 
  • Cooked penne pasta 
  • Shredded Parmesan cheese
  1. Peel eggplant cut into 1-inch cubes. 
  2. In a 3-1/2- to 5-quart slow cooker, combine eggplant cubes, chopped onion, canned tomatoes with their juices, tomato paste, sliced mushrooms, red wine, water, chopped garlic and oregano. 
  3. Cover cook on low-heat setting 7 to 8 hours or on high-heat setting 3 1/2 to 4 hours. 
  4. Stir in kalamata olives and parsley. Season to taste with pepper. Pour sauce over pasta sprinkle the finished slow cooker recipe with Parmesan cheese and serve. (Related: This Vegan Bolognese Is the Best Possible Stovetop Alternative for Actual Meat Sauce)

Beef Vegetable Soup

  • 1 pound boneless beef chuck roast, trimmed and cut into bite-size pieces 
  • 3 medium carrots, cut into 1/2-inch-thick slices 
  • 2 small potatoes, peeled and cut into 1/2-inch cubes 
  • 1 medium onion, chopped 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon dried thyme 
  • 1 bay leaf 
  • 2 14-1/2-ounce cans diced tomatoes 
  • 1 cup water 
  • 1/2 cup loose-pack frozen peas 
  • Fresh parsley sprigs (optional)
  1. In a 3-1/2- or 4-quart slow cooker, combine beef chuck pieces, sliced carrots, cubed potatoes, and chopped onion. Sprinkle with salt and thyme. Add bay leaf, tomatoes with their juices, and water. Stir until all ingredients are combined. 
  2. Cover cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. 
  3. Remove and discard bay leaf. Stir in peas and garnish the slow cooker recipe with parsley if desired.

Red Beans Over Spanish Rice

Makes: 6 to 8 servings

  • 2 cups dry red beans or dry kidney beans 
  • 5 cups cold water 
  • 1 tablespoon vegetable oil 
  • 3/4 pound boneless pork shoulder, cut into 1-inch pieces 
  • 2 1/2 cups chopped onions 
  • 6 garlic cloves, chopped 
  • 1 tablespoon ground cumin 
  • 4 cups water 
  • 1 6-3/4-ounce package Spanish rice, cooked 
  • Fresh jalapeno peppers, sliced
  1. Rinse beans drain. In a large saucepan, combine beans and the 5 cups water bring to a boil. Reduce heat and simmer 10 minutes. 
  2. Remove from heat. Cover and let stand 1 hour. Rinse and drain beans. 
  3. Heat oil in a skillet over medium-high heat. Cook pork in two batches drain fat. 
  4. Coat a 3-1/2- or 4-quart slow cooker with cooking spray. Add beans, pork, onions, garlic, and cumin. Pour in the 4 cups water stir. 
  5. Cover cook the slow cooker recipe on low heat 10 to 11 hours. 
  6. Using a slotted spoon, remove beans and pork. Serve beans over rice, and spoon liquid over the top. Garnish with sliced jalapeno. (Then keep the heat cranked up with these 10 spicy pepper-infused recipes.)

Cajun Shrimp and Rice

  • 1 28-ounce can diced tomatoes
  • 1 14-ounce can chicken broth
  • 1 cup chopped onions
  • 1 cup chopped green bell pepper
  • 1 6- to 6-1/4-ounce package long-grain and wild-rice mix, such as Uncle Ben&aposs
  • 1/4 cup water 
  • 2 garlic cloves, chopped 
  • 1/2 teaspoon Cajun seasoning 
  • 1 pound cooked, shelled and deveined shrimp 
  • Hot-pepper sauce (optional)
  1. In a 3-1/2- or 4-quart slow cooker, combine tomatoes with their juices, chicken broth, onions, bell pepper, rice mix with seasoning packet, water, garlic, and Cajun seasoning. 
  2. Cover cook on low-heat setting 5 to 6 hours or on high-heat setting 3 to 3 1/2 hours. 
  3. Stir shrimp into rice mixture. Cover cook for 15 minutes longer at high-heat setting. Sprinkle the slow cooker recipe with hot-pepper sauce if desired.

Gingered Beef and Vegetables

  • 1 1/2 pounds boneless beef round steak, cut into 1-inch cubes 
  • 4 medium carrots, cut into 1/2-inch-thick slices 
  • 1/2 cup sliced scallions 
  • 2 garlic cloves, minced 
  • 1 1/2 cups water 
  • 2 tablespoons reduced-sodium soy sauce 
  • 2 teaspoons grated fresh ginger 
  • 1 1/2 teaspoons instant beef-bouillon granules 
  • 1/4 teaspoon crushed red pepper 
  • 3 tablespoons cornstarch 
  • 3 tablespoons cold water 
  • 1/2 cup chopped red bell pepper 
  • 2 cups loose-pack frozen sugar snap peas, thawed 
  • Cooked rice
  1. In a 3-1/2- or 4-quart slow cooker, combine beef, carrots, scallions, and garlic. In a medium bowl, combine the 1 1/2 cups water, soy sauce, ginger, bouillon, and crushed red pepper pour over mixture in cooker. 
  2. Cover cook on low-heat setting 9 to 10 hours or on high-heat setting 4 1/2 to 5 hours.
  3. If using low-heat setting, turn to high-heat setting. In a small bowl, combine cornstarch and the 3 tablespoons cold water stir into meat mixture along with bell pepper. Cover cook 20 to 30 minutes more, or until thickened, stirring once. Stir in sugar snap peas. Serve with rice. (Final Answer: Is red meat *really* bad for you?)

Cranberry Applesauce

Makes: 6 to 8 servings

Slow cooker recipe courtesy of Pamela Braun of MyMansBelly.com

  • 
𠊄 pounds (approximately 12) apples, peeled, cored, and quartered
  • 1 cup cranberries
  • 1/4 cup water
  1. Add apples and cranberries to the slow cooker and pour water over top. (If you want to make it sweeter, add in desired amount of sugar, brown sugar, or cinnamon now.) 
  2. Place lid on slow cooker. Turn heat to low and cook for 6 hours. 
  3. Remove lid and stir to break up apples and cranberries that may still be in large pieces. 
  4. Serve as is, or use an immersion blender (or regular blender) to smooth it out.

Easy Slow Cooker Oatmeal

Slow cooker recipe courtesy of The Cleaner Plate Club by Beth Bader and Ali Benjamin