Recipes

Crock-Pot Spaghetti and Meat Sauce

Crock-Pot Spaghetti and Meat Sauce

This rich and well-flavored spaghetti sauce can be made with ground turkey, ground pork sausage, or ground chicken if you’d like.
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Ingredients

Instructions

  • In large saucepan, brown ground beef with onion and garlic until beef is cooked, stirring to break up meat.
  • Drain well and pour into a 3–4-quart slow cooker.
  • Add carrot, basil, red pepper flakes, Stock, and pasta sauce.
  • Cover and cook on low for 7 to 8 hours, until sauce is bubbling and vegetables are tender.
  • Cook pasta according to package directions; drain, and serve with spaghetti sauce and meatballs.
  • Top with Parmesan cheese.

Notes & Wine Advice

Spaghetti Sauce

Packaged spaghetti sauce varies wildly in price, depending on
your priorities. Canned sauce is cheaper than bottled, and you
can find the sauce with meat, without, in organic forms, with and
without cheese, and full of vegetables. Look for whatever is
important to you.

Nutrition values

Calories: 539.73 kcal | Eiwitten: 24.03 g | Vet: 15.53 g | Natrium: 809.32 mg
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Course; Beef / Crockpot / Slowcooker / Meat / Sauce

Crock-Pot Beef Stroganoff

Crock-Pot Beef Stroganoff

This elegant dish is a variation on traditional Beef Stroganoff. It’s an excellent dish for company. You can double it if you’d like; use a 4- quart slow cooker.
Couverts4
estimated costs pp $ 5,46
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Equipment

  • Crockpot

Ingredients

Instructions

  • Cut steak into 1-inch pieces and toss with flour, salt, and pepper.
  • Place onion, garlic, and carrots in 3½-quart slow cooker and top with beef.
  • In small bowl, combine mustard, Beef Stock, Worcestershire sauce, and marjoram; mix well and pour into slow cooker.
  • Cover and cook on low for 8–9 hours or until beef and vegetables are tender.
  • In medium bowl, combine sour cream and cornstarch with 1 cup of the hot liquid from the Crock-Pot and mix well with wire whisk.
  • Stir into Crock-Pot until blended; cook on high for 25 to 30 minutes, until mixture is thickened.

Notes & Wine Advice

Serve over hot cooked noodles or rice.

Nutrition values

Calories: 326.14 kcal | Eiwitten: 31.88 g | Vet: 13.88 g | Natrium: 513.23 mg
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Course; Beef / Crockpot / Slowcooker / Meat

Shredded Beef Soft Tacos

Shredded Beef Soft Tacos

The meat for these delicious tacos cooks in the Crock-Pot, so when you come home from work or school, all you have to do is assemble the tacos and eat them!
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Equipment

  • Crockpot

Ingredients

Instructions

  • Place beef, onion, and garlic in 4-quart Crock-Pot and pour water over all.
  • Cover and cook on low for 8–10 hours until beef is very tender.
  • Remove meat and vegetables from Crock-Pot. Using 2 forks, shred meat, mixing with onion and garlic.
  • Combine meat mixture and salsa in a large bowl.
  • In another large bowl, combine cheese and sour cream.
  • Soften tortillas by wrapping in microwave-safe paper towels and heating on medium for 2–3 minutes .
  • Place ¼ cup beef filling on a flour tortilla and top with lettuce, tomatoes, and sour cream mixture.
  • Serve immediately.

Notes & Wine Advice

Another Method

You can also make these tacos in the usual
way: heat purchased crisp taco shells and serve with meat
mixture, lettuce mixture, sour cream mixture, and any other
condiments you’d like. The combination of hot crisp taco shell,
tender, hot meat filling, and cold vegetables and sour cream is
fabulous.

Nutrition values

Calories: 472.21 kcal | Eiwitten: 39.91 g | Vet: 19.9 g | Natrium: 665.93 mg
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Course; Beef / Crockpot / Slowcooker / Meat / Taco’s

Beef with Broccoli

Beef with Broccoli

This classic Asian dish is usually stir-fried in a wok. The slow cooker method is easier, and the dish is just as delicious.
Couverts4
estimated costs pp $ 6.77
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Equipment

  • Crockpot

Ingredients

Instructions

  • Cut beef into 1-inch cubes.
  • In shallow bowl, combine ginger, salt, pepper, garlic, onion, and soy sauce and blend.
  • Add beef cubes and stir to coat.
  • Cover and refrigerate for 1–2 hours.
  • Pour beef mixture into 3 to 4-quart slow cooker along with drained water chestnuts, ½ cup water, and half of the Stock. Cover and
  • Cook on low for 7 to 8 hours until beef is tender, adding thawed broccoli during last hour of cooking time.
  • During last 30 minutes of cooking time, combine cornstarch with ½ cup water and add to slow cooker; stir well, cover, and cook until thickened.
  • Combine remaining stock with enough water to make 2 cups.
  • Cook rice in this mixture, covered, over medium heat for 15 to 20 minutes, until tender.
  • Serve Beef with Broccoli over rice.

Nutrition values

Calories: 378.92 kcal | Eiwitten: 35.99 g | Vet: 8.12 g | Natrium: 849.32 mg
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Course; Beef / Crockpot / Slowcooker / Meat / Vegetables

Crispy Beef Chimichangas

Crispy Beef Chimichangas

These crispy beef chimichangas are slow-cooked for maximum flavor, then deep-fried to perfection. Serve with salsa, sour cream, and guacamole for a delicious Mexican-inspired meal!
Couverts6
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Equipment

  • Crockpot (3-quart)
  • Large bowl
  • Large skillet
  • Mixing spoon
  • Paper towels
  • slotted spoon
  • toothpicks
  • Tongs

Ingredients

Instructions

  • Cut the beef into 2-inch cubes and place in a 3-quart slow cooker along with the chopped onion, minced garlic, and beef stock.
  • Cover and cook on low for 7–9 hours, until the beef is very tender.
  • Using a slotted spoon, remove the beef and vegetables from the stock.
  • Shred the meat using two forks.
  • In a large bowl, mix the shredded beef, cooked vegetables, chili powder, salt, and salsa until well combined.
  • Mash the refried beans slightly in a separate bowl.
  • Spread a layer of refried beans onto each tortilla.
  • Top with about ¼ cup of the beef mixture and 1 tablespoon of shredded cheese.
  • Fold the tortillas around the filling, tucking in the sides.
  • Secure with toothpicks if necessary.
  • Heat 1 inch of vegetable oil in a deep, heavy skillet to 375°F (190°C).
  • Fry the chimichangas two at a time for 2–4 minutes on each side, until golden brown and crispy.
  • Remove from the oil and drain on paper towels.
  • Keep warm in a 250°F oven if necessary until all chimichangas are cooked.

Notes & Wine Advice

Serving Tip:
Serve hot with sour cream, fresh guacamole, tomatillo salsa, and red salsa for dipping.
Wine Advice:
A fruity Zinfandel or a light-bodied Malbec pairs well with the bold spices and crispy texture of these chimichangas.

Nutrition values

Calories: 450 kcal | koolhydraten: 42 g | Eiwitten: 28 g | Vet: 18 g | Natrium: 884.23 mg | Suiker: 4 g
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Course; Beef / Crockpot / Slowcooker
Cuisine; Mexican

Slow-Cooked Beef Fajitas

Slow-Cooked Beef Fajitas

Tender, slow-cooked beef fajitas packed with bold flavors and vibrant vegetables. Perfect for a simple, delicious Mexican-inspired meal!
Couverts4
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Equipment

  • Crockpot (4-quart)
  • Mixing bowl
  • Sharp knife
  • spoon

Ingredients

Instructions

  • Place the chopped onions and minced garlic in a 4-quart slow cooker.
  • Cut the steak into 2-inch pieces, then toss with chili powder, salt, and pepper.
  • Add the seasoned meat to the slow cooker.
  • Top with salsa, cover, and cook on low for 8–9 hours, or until the steak is tender.
  • Remove the meat from the slow cooker and shred using two forks.
  • Return the shredded beef to the slow cooker along with the sliced bell pepper and summer squash.
  • Cook on high for 30–40 minutes, until the vegetables are tender but still slightly crisp.

Notes & Wine Advice

Serving Tip:
Serve warm with flour tortillas, sour cream, and your favorite garnishes such as guacamole, shredded cheese, or lime wedges.
Wine Advice:
Pair with a light-bodied red wine like Grenache or a refreshing white like Sauvignon Blanc.

Nutrition values

Calories: 380 kcal | koolhydraten: 42 g | Eiwitten: 28 g | Vet: 12 g | Natrium: 806.08 mg | Suiker: 6 g
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Course; Beef / Crockpot / Slowcooker
Cuisine; Mexican

Homemade Apple Butter

Homemade Apple Butter

This rich, spiced apple butter is slow-cooked to perfection, making it a delicious spread for toast or a healthy substitute for oil in baking!
Couverts4 cups
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Equipment

  • 4-quart slow cooker
  • Immersion blender (optional)
  • Mixing spoon
  • Peeler
  • Sharp knife
  • Storage jars or freezer containers

Ingredients

Instructions

  • Core and chop the apples into small pieces.
  • In a 4-quart slow cooker, combine the apples, brown sugar, sugar, apple cider vinegar, cinnamon, ginger, and salt.
  • Mix well.
  • Cover and cook on low for 10–12 hours, stirring occasionally, until the apple butter is thick and deep golden brown.
  • For a thicker consistency, remove the lid after 8 hours and continue cooking uncovered.
  • Stir more frequently as the mixture thickens to prevent burning, scraping the sides and bottom of the slow cooker thoroughly each time.
  • If a smoother texture is desired, blend the apple butter using an immersion blender.
  • Spoon into sterilized 1-cup jars or freezer containers for storage.

Notes & Wine Advice

Refrigerate up to 2 weeks or freeze up to 2 months.
Serving Tip:
Enjoy spread on toast, stirred into oatmeal, or as a substitute for oil in baked goods.
Wine Advice:
Pairs wonderfully with a crisp hard cider or a glass of spiced mulled wine.

Nutrition values

Calories: 40 kcal | koolhydraten: 10 g | Eiwitten: 0 g | Vet: 0 g | Natrium: 44.57 mg | Suiker: 9 g
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Course; Crockpot / Slowcooker / Fruit / Side Dish / Store food
Cuisine; American

Slow-Cooked Potato Frittata with Apricot Herb Topping

Slow-Cooked Potato Frittata with Apricot Herb Topping

A hearty slow-cooked potato frittata with melted cheese, topped with a sweet and herby apricot-honey mixture for a unique flavor twist.
Couverts4
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Equipment

  • 3-quart slow cooker
  • Large mixing bowl
  • medium mixing bowl
  • Whisk
  • Nonstick cooking spray

Ingredients

Instructions

  • Spray a 3-quart slow cooker with nonstick cooking spray.
  • Layer the hash brown potatoes, diced onions, minced garlic, and shredded cheeses in the slow cooker.
  • In a large mixing bowl, whisk together the eggs and sour cream until smooth.
  • Stir in salt and pepper.
  • Pour the egg mixture evenly over the layered potatoes and cheese.
  • Cover and cook on high for 4–5 hours, or until the eggs are fully set and the internal temperature reaches 145°F.
  • In a medium bowl, mix the chopped apricots, honey, and fresh thyme leaves.
  • Once the frittata is done, slice into portions and serve with the apricot topping.

Notes & Wine Advice

Serving Tip:
Serve warm with a fresh green salad or a slice of crusty bread for a balanced meal.
Wine Advice:
Pair with a light sparkling wine or a dry Riesling to complement the sweet and savory flavors.

Nutrition values

Calories: 320 kcal | koolhydraten: 35 g | Eiwitten: 14 g | Vet: 15 g | Natrium: 317.33 mg | Suiker: 12 g
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Course; Breakfast / Crockpot / Slowcooker / Eggs / Vegetables
Cuisine; Italian

Slow-Cooked Monte Cristo Strata

Slow-Cooked Monte Cristo Strata

A slow-cooked twist on the classic Monte Cristo sandwich, this layered strata features ham, chicken, Swiss cheese, and a sweet currant glaze.
Couverts6
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Equipment

  • 3-quart slow cooker
  • Large mixing bowl
  • Small saucepan
  • Whisk
  • Nonstick cooking spray

Ingredients

Instructions

  • Spray a 3-quart slow cooker with nonstick cooking spray.
  • Layer the cubed sourdough bread, drained chicken, shredded Swiss cheese, and chopped ham in the slow cooker.
  • In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and oregano.
  • Pour the egg mixture evenly over the bread layers.
  • Let it sit for 20 minutes, occasionally pressing the bread down into the liquid.
  • Cover and cook on low for 4–5 hours, or until the egg mixture is fully set.
  • Meanwhile, prepare the currant jelly sauce:
  • In a small saucepan, combine the cider vinegar, currant jelly, water, honey, paprika, and butter.
  • Bring to a simmer over medium heat, stirring frequently.
  • Reduce heat and simmer for 8–9 minutes, until the sauce is slightly thickened.
  • To serve, scoop out portions of the strata, drizzle with the warm currant jelly sauce, and sprinkle with powdered sugar and crisp rice cereal crumbs.

Notes & Wine Advice

Serving Tip:
For a crispier texture, lightly toast the bread cubes before adding them to the slow cooker.
Wine Advice:
Pair with a sparkling rosé or a light Pinot Noir to complement the sweet and savory flavors.

Nutrition values

Calories: 410 kcal | koolhydraten: 38 g | Eiwitten: 24 g | Vet: 18 g | Natrium: 304.13 mg | Suiker: 15 g
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Course; Breakfast / Crockpot / Slowcooker / Quiche
Cuisine; American

Slow-Cooked Ham and Corn Casserole

Slow-Cooked Ham and Corn Casserole

A creamy, cheesy ham and corn casserole slow-cooked to perfection. Like a crustless quiche, it’s hearty, flavorful, and perfect for any meal!
Couverts6
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Equipment

  • 3-quart slow cooker
  • Heavy skillet
  • Large mixing bowl
  • Whisk
  • spoon

Ingredients

Instructions

  • Preheat a skillet over medium heat and sauté the chopped onion in olive oil until tender.
  • Remove from heat and let cool for 10 minutes.
  • In a large mixing bowl, beat the eggs until foamy and well blended.
  • Add the milk and beat again.
  • Stir in the flour, Swiss cheese, sugar, pepper, thawed corn, and chopped ham.
  • Mix until well combined.
  • Fold in the cooled sautéed onions.
  • Grease a 3-quart slow cooker and pour in the mixture.
  • Sprinkle the grated Parmesan cheese on top.
  • Cover and cook on high for 3–4 hours, or until the casserole is fully set.
  • Serve immediately while warm.

Notes & Wine Advice

Serving Tip:
For a touch of sweetness, drizzle with warmed maple syrup before serving.
Wine Advice:
Pair with a light Chardonnay or a fruity Riesling to complement the sweet and savory flavors.

Nutrition values

Calories: 320 kcal | koolhydraten: 18 g | Eiwitten: 22 g | Vet: 18 g | Natrium: 388.89 mg | Suiker: 6 g
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Course; Casserole / Cheese / Crockpot / Slowcooker / Main Course
Cuisine; American