10/01/2026
Nice
Slow Cooker Recipes
Slow Cooker Beef Stroganoff Recipe
Ingredients
- 1½ lbs beef stew meat, cut into 1-inch cubes
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 8 oz fresh mushrooms, sliced
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 8 oz sour cream
- 12 oz wide egg noodles
- 2 tbsp unsalted butter
- 1 tbsp vegetable oil
- 1 tsp paprika
- ½ tsp dried thyme
- 2 tbsp cornstarch
- 2 tbsp cold water
- Salt and black pepper to taste
Serves: 6 | Cook Time: 7–8 hours on LOW or 4–5 hours on HIGH
How to Make: Pat the beef stew meat dry with paper towels and season lightly with salt, black pepper, and paprika. Heat the vegetable oil in a large skillet over medium-high heat and sear the beef in batches for approximately 2–3 minutes per side until nicely browned, then transfer it to a lightly greased 6-quart slow cooker. In the same skillet, melt the butter and sauté the sliced onion and mushrooms for about 4–5 minutes until they begin to soften and release their moisture, then add the minced garlic and cook for another 30 seconds until fragrant. Transfer the vegetables to the slow cooker, spreading them evenly around the browned beef. In a medium bowl, whisk together the condensed cream of mushroom soup, beef broth, Worcestershire sauce, and dried thyme until smooth, then pour the mixture over the beef and vegetables. Cover and cook on LOW for approximately 7–8 hours or on HIGH for 4–5 hours, until the beef is completely tender and easily separates with a fork. About 20 minutes before serving, bring a large pot of salted water to a boil and cook the egg noodles according to the package directions until just al dente, then drain thoroughly. If the beef sauce is too thin, whisk together the cornstarch and cold water until smooth, stir the slurry into the slow cooker, and cook on HIGH for another 10–15 minutes until the sauce thickens. Turn the slow cooker to WARM and allow the sauce to cool slightly for approximately 5 minutes before gradually stirring in the sour cream until fully incorporated and smooth, taking care not to boil the sauce afterward because excessive heat can cause the sour cream to separate. Taste and adjust the salt and black pepper as needed, then gently fold the cooked egg noodles into the creamy beef and mushroom mixture until evenly coated. Allow everything to warm together for another 3–5 minutes, then serve immediately with generous portions of tender beef, sliced mushrooms, and wide egg noodles coated in the rich, creamy stroganoff sauce.
Slow Cooker Pulled BBQ Pork Recipe
Ingredients
- 3 lbs boneless pork shoulder (pork butt), trimmed of excess fat
- 1 cup BBQ sauce, plus extra for serving
- ½ cup apple c***r vinegar
- ¼ cup packed brown sugar
- 1 tbsp Worcestershire sauce
- 1 tbsp garlic, minced
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 1 tbsp yellow mustard
- ½ tsp ground cumin
Serves: 8 | Cook Time: 8–10 hours on LOW or 5–6 hours on HIGH
How to Make: Pat the pork shoulder dry with paper towels and trim away any large pieces of excess surface fat, leaving some marbling to keep the meat moist and flavorful during the long cooking process. In a small bowl, combine the salt, black pepper, onion powder, smoked paprika, and ground cumin, then rub the seasoning mixture evenly over all sides of the pork shoulder. Place the seasoned pork in the bottom of a 5–6-quart slow cooker. In a separate mixing bowl, whisk together the BBQ sauce, apple c***r vinegar, brown sugar, Worcestershire sauce, minced garlic, and yellow mustard until the sugar is mostly dissolved and the ingredients form a smooth, flavorful sauce. Pour the BBQ mixture evenly over the pork, turning the meat once to coat it thoroughly. Cover with the lid and cook on LOW for approximately 8–10 hours or on HIGH for 5–6 hours, until the pork is exceptionally tender and easily shreds with two forks; for the best pulled-pork texture, the internal temperature will generally reach approximately 195–205°F (90–96°C), which allows the connective tissue to break down. Avoid opening the lid unnecessarily during cooking because the trapped heat and moisture help tenderize the pork. Once the pork is fully cooked, carefully transfer it to a large cutting board or shallow baking dish and allow it to rest for approximately 10 minutes. Meanwhile, skim excess fat from the surface of the cooking liquid and, if the sauce appears too thin, transfer some of it to a saucepan and simmer over medium heat until slightly reduced and thickened. Using two forks, shred the pork into bite-sized strands, discarding any large pieces of fat or connective tissue. Return the shredded pork to the slow cooker and add enough of the reduced cooking liquid to coat it generously without making it watery. Stir in additional BBQ sauce if needed for a thicker, glossier coating, then cover and cook on HIGH for another 15–20 minutes so the shredded pork absorbs the smoky, sweet, and tangy flavors. Taste and adjust the seasoning as necessary, then serve the pulled BBQ pork hot with extra sauce, either piled onto toasted sandwich buns or alongside coleslaw, baked beans, or roasted potatoes.
Slow Cooker Beef Stew Recipe
Ingredients
- 2 lbs beef chuck roast or beef stew meat, cut into 1½-inch cubes
- 4 medium Yukon Gold potatoes, cut into 1½-inch chunks
- 3 medium carrots, peeled and sliced into thick rounds
- 3 celery stalks, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 2 tbsp Worcestershire sauce
- 2 tbsp olive oil
- ¼ cup all-purpose flour, divided
- 2 bay leaves
- 1 tsp dried rosemary
Serves: 8 | Cook Time: 8–9 hours on LOW or 4–5 hours on HIGH
How to Make: Pat the beef cubes dry with paper towels and season them with the salt and freshly ground black pepper, then sprinkle with 2 tablespoons of the all-purpose flour and toss until lightly coated. Heat the olive oil in a large skillet over medium-high heat and sear the beef in batches for approximately 2–3 minutes per side until a deep brown crust develops, avoiding overcrowding the skillet so the meat browns rather than steams. Transfer the browned beef to a lightly greased 6-quart slow cooker. Add the chopped onion to the same skillet and sauté for approximately 3–4 minutes until slightly softened, then stir in the minced garlic and tomato paste and cook for another minute until fragrant. Pour about ½ cup of the measured beef broth into the skillet and scrape the bottom to release all the flavorful browned bits, then transfer the entire mixture to the slow cooker. Add the potatoes, carrots, and celery, distributing the vegetables evenly around the beef. Pour in the remaining beef broth and Worcestershire sauce, then sprinkle in the dried thyme and rosemary and add the bay leaves. Stir gently to combine, making sure most of the meat and vegetables are submerged in the broth. Cover and cook on LOW for approximately 8–9 hours or on HIGH for 4–5 hours, until the beef is fork-tender and the potatoes and carrots are fully cooked but still hold their shape. Avoid stirring frequently during cooking because the softened vegetables can break apart. About 20 minutes before serving, remove the bay leaves and check the consistency of the broth. For a thicker, gravy-like stew resembling the dish shown in the image, whisk the remaining 2 tablespoons of flour with approximately ¼ cup of cold water until completely smooth, then gradually stir the mixture into the hot stew. Cover and continue cooking on HIGH for another 15–20 minutes, until the broth thickens into a rich brown gravy and the flour is thoroughly cooked. If the stew is already thick enough, omit the additional flour mixture. Taste and adjust the salt and black pepper as needed, then allow the stew to rest for approximately 5–10 minutes before serving. Ladle generous portions into deep bowls, making sure each serving contains tender beef, soft golden potatoes, carrots, celery, and plenty of savory gravy.
Slow Cooker Smothered Pork Chops with Potatoes in Gravy Recipe
Ingredients
- 6 bone-in pork chops, approximately ¾–1 inch thick
- 4 medium Yukon Gold potatoes, sliced into ½-inch rounds
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup low-sodium chicken broth
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 1 tbsp Worcestershire sauce
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 1 tsp dried thyme
- 1 tbsp cornstarch
- 2 tbsp cold water
Serves: 6 | Cook Time: 5–6 hours on LOW or 3–4 hours on HIGH
How to Make: Pat the pork chops dry with paper towels and season both sides evenly with the salt, black pepper, onion powder, garlic powder, and dried thyme. Lightly dust the seasoned pork chops with the all-purpose flour, shaking off any excess. Heat the olive oil in a large skillet over medium-high heat and sear the pork chops in batches for approximately 2–3 minutes per side until a golden-brown crust develops, then transfer them to a plate; they do not need to be completely cooked at this stage because they will finish cooking in the slow cooker. Add the sliced onion to the same skillet and sauté for approximately 3–4 minutes until slightly softened, then stir in the minced garlic and cook for another 30 seconds until fragrant. Pour a small amount of the measured chicken broth into the skillet and scrape the bottom to release the flavorful browned bits. In a separate bowl, whisk together the condensed cream of mushroom soup, remaining chicken broth, and Worcestershire sauce until smooth, then stir in the sautéed onions, garlic, and pan juices. Lightly grease the inside of a 6-quart slow cooker and arrange the sliced potatoes in an even layer across the bottom, slightly overlapping them if necessary. Pour approximately one-third of the prepared gravy mixture over the potatoes, then arrange the browned pork chops on top in a single layer or slightly overlapping if needed. Spoon the remaining onion gravy evenly over the pork chops, making sure the meat and potatoes are well coated. Cover and cook on LOW for approximately 5–6 hours or on HIGH for 3–4 hours, until the potatoes are completely fork-tender and the pork chops are cooked through and tender. The pork must reach an internal temperature of at least 145°F (63°C), followed by a 3-minute rest, although slow cooking may bring it to a higher temperature. Check the potatoes near the end of cooking and continue cooking if necessary until they are fully tender. If the gravy is too thin, carefully transfer the cooked pork chops and potatoes to a serving dish and keep warm, then whisk together the cornstarch and cold water until smooth and stir the slurry into the hot gravy remaining in the slow cooker. Cover and cook on HIGH for another 10–15 minutes until the gravy thickens to a creamy, spoonable consistency. Return the pork chops and potatoes to the slow cooker and gently spoon the thickened onion gravy over everything, taking care not to break apart the tender potatoes. Let the dish rest for approximately 5 minutes before serving, then arrange each pork chop over a generous portion of potatoes and finish with plenty of softened onions and rich, creamy gravy.
Slow Cooker Hawaiian Chicken Recipe
Ingredients
- 3 lbs boneless, skinless chicken breasts or thighs
- 1 cup pineapple chunks, drained, with juice reserved
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- ½ cup low-sodium soy sauce
- ⅓ cup packed brown sugar
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp ketchup
- ½ cup reserved pineapple juice
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp cornstarch
- 2 tbsp cold water
- ½ tsp freshly ground black pepper
Serves: 8 | Cook Time: 5–6 hours on LOW or 3–4 hours on HIGH
How to Make: Pat the chicken breasts or thighs dry with paper towels and place them in the bottom of a lightly greased 6-quart slow cooker, arranging them in an even layer. In a medium mixing bowl, whisk together the soy sauce, brown sugar, minced garlic, fresh ginger, ketchup, reserved pineapple juice, rice vinegar, sesame oil, and freshly ground black pepper until the brown sugar is mostly dissolved and the sauce is well combined. Pour approximately three-quarters of the sauce evenly over the chicken, turning the pieces gently to ensure they are thoroughly coated. Cover and cook on LOW for approximately 3–4 hours for chicken breasts or 4–5 hours for chicken thighs, checking for doneness near the end of the cooking period, until the chicken reaches a safe internal temperature of 165°F (74°C) and is tender enough to shred easily. If using HIGH, begin checking after approximately 2–3 hours because cooking times vary depending on the thickness of the chicken and the slow cooker. About 30–45 minutes before the chicken is finished, add the sliced red and green bell peppers, pineapple chunks, and remaining sauce to the slow cooker, gently distributing them around the chicken so the peppers soften while retaining some texture and the pineapple warms through without becoming mushy. Once the chicken is fully cooked, carefully transfer it to a large cutting board and shred it into bite-sized strands using two forks. In a small bowl, whisk together the cornstarch and cold water until smooth, then stir the slurry into the hot sauce remaining in the slow cooker. Cover and cook on HIGH for approximately 10–15 minutes until the sauce thickens into a glossy, sweet, and savory glaze. Return the shredded chicken to the slow cooker and gently toss it with the pineapple chunks, softened bell peppers, and thickened sauce until everything is evenly coated. Continue cooking on HIGH for another 5–10 minutes until the chicken is thoroughly heated and has absorbed some of the flavorful sauce. Taste and adjust the seasoning if necessary, adding a small splash of pineapple juice for additional sweetness or rice vinegar for extra tanginess. Allow the Hawaiian chicken to rest for approximately 5 minutes before serving, then spoon generous portions of the saucy shredded chicken, juicy pineapple chunks, and colorful bell peppers over steamed white rice or serve on their own.
