I already told you a few months ago about my experience with the Crock Pot when I was thinking of buying it, something that happened almost simultaneously and of which I feel happy every day that passes because its presence in my kitchen has helped me to cook with little effort. For months I have cooked with it every week and today I share with you these 14 recipes with slow cooker to eat well without slaving in the kitchen.
Of all the advantages that slow cookers have, the best (in my humble opinion) is that of saving effort and time. This results in more free time to do other things and does not compromise the result of your stews, which are unbeatable. If you already have the pot, I hope that these recipes will help you increase your repertoire of recipes and, if you don’t, encourage you to get one and enter the wonderful world of slow cooking.
For 4 people
Extra virgin olive oil spoonful
Asturian black pudding
How to make Fabada in a slow cooker
7 h 5 m
In the recipes for slow cooker you have to change the chip: you have to soak the vegetables in the morning, to cook them before going to bed. The fabes have to be under water for at least eight hours. Their volume increases considerably, so let them be well covered. Before going to bed, put the fabes in the pot, together with the compango, the olive oil, the bay leaf and the saffron strands (either of these two ingredients are, in any case, dispensable) and cover everything with water, one finger above the vegetables. This is the only delicate part of the recipe. In the Crock Pot there is hardly any evaporation: if you put too little water they will be dry, if you put too much they will be watery. The water should only cover the fabes by one centimetre. It is better not to add salt. The compango is very salty, and depending on what you have bought it may be enough. Cover the pot and set it for seven hours at low temperature. If you have a model that doesn’t have an automatic shut-off, it’s good to have a plug-in programmer that cuts off the power to the pot at that time, but if you spend up to an hour, the fabes will barely notice it.
Link : Easy Fabada in Slow Cooker
1366 2000 4
Ingredients for 18-20 servings: 2 medium onions, 1 boneless pork shoulder, 2 tablespoons of salt, 2 tablespoons of brown sugar, 2 tablespoons of sweet paprika, 1 tablespoon of ground dry chili, 1 tablespoon of ground black pepper, 1 teaspoon of mustard seeds, 2 teaspoons of garlic in polo, 2 tablespoons of Worcester sauce, 100 ml of apple vinegar and 330 ml of coca cola.
Elaboration: We bridle the pork shoulder or ask our butcher to do it for us. We prepare the spice mixture by mixing salt, brown sugar, sweet paprika, dried ground chili, ground black pepper, mustard seeds (failing that we can use a spoonful of Dijon mustard), garlic in polo, Worcester sauce and 100 ml apple vinegar. Peel and cut the onions into eight pieces and place them on the base of the Crock Pot, sprinkle with the coca cola. Coat the pork with the spice mixture, covering it well on all sides. Place it on top of the onions and cover. Set at low temperature for 12 hours. After this time, we turn off the Crock Pot and let the pork temper inside before removing it and shredding it. Crush the sauce and pass it through a sieve. We heat it over a low heat and remove the excess fat. Season to taste and adjust the thickness, either by reducing the sauce for a while or with cornstarch.
Link | How to make pulled pork with and without Crock Pot Recipe
Ingredients for 6 people: 400 g of lentils, 150 g of aerated chorizo, 1 onion black pudding, 150 g of bacon, 2 leeks (only the green part), 1 white onion, 1 carrot, water to cover and a little more, bay leaf, perrrins sauce (one spoonful, optional), a 150 g piece of ham bone, 1 Italian green pepper (optional), 3 cloves of garlic not cut into pieces.
Preparation: After soaking the lentils for 8 hours, drain them and place them at the bottom of the slow cooker. On it we distribute the meats without cutting them up so that they are easier to handle and the laurel leaf. Cover with water, exceeding the surface of the food by a couple of centimetres as in the traditional recipe for lentils with chorizo. Put half an onion in one piece, the other half very chopped, the carrot also very chopped and the whole pepper, adding also the green part of two leeks that we will have kept from another preparation as we explain here. Give a circular or back and forth movement holding the handles of the pot so that all the ingredients are submerged and start the Slow cooker in the LOW position, programming seven hours. After this time, we remove the laurel, pepper, green leek, garlic and half onion and take out the pieces of meat or sacraments to cut them up before serving. We taste it and if we want we add a dash of Perrins or Worcestershire sauce that gives the lentils a very special touch. We serve very hot.
Pork cheeks in red wine
1366 2000 6
Ingredients for four people: 1.3 kg of pork cheeks (10 units), 3 carrots, 1 onion, 1/2 green pepper, 1/2 red pepper, 500 ml of red wine, 50 ml of meat stock, 2 tablespoons of tomato concentrate, salt, ground black pepper and extra virgin olive oil.
Preparation: Pour the wine into a ladle and boil over medium heat until the volume is reduced by half. It will take approximately 30 minutes. In the meantime, clean the cheeks by removing the layer of fat on one side of the cheek with a sharp knife, taking care not to cut it. We salt and pepper each cheekbone on both sides. Heat a little oil in a frying pan and mark the cheeks on both sides over a high heat. In this way the juices are trapped inside and the result, at the end of the preparation process, is a more tender and juicy cheekbone. We wash the vegetables under cold water. We peel the carrots and cut them into discs. Peel the onion and cut it into strips, as well as the two types of pepper. Place the vegetables in the base of the Crock Pot and place the tomato concentrate on top. Add salt and pepper to taste but be careful, as we can rectify the point later. Place the cheeks on the vegetables and water with the reduced red wine and meat stock. We program the Crock Pot for seven hours in a low position. Remove the cheeks and crush the sauce with a blender or robot. If we want to make it thinner we pass it through a Chinese, but it is not necessary. We adjust the salt point before serving it with the cheeks.
Link | Pork cheeks to red wine at Crock Pot. Traditional recipe
Oriental-style pork shoulder
Ingredients for six people: a boneless pork shoulder of about 1.2 kg, 4 tablespoons of soy sauce, 500 ml of meat stock, 2 tablespoons of oyster sauce.
Preparation: We buy a pork shoulder – it can be boned or with a bone that has more flavour – with its skin. We start by browning the skin and the whole surface of the meat on a grill or a grooved frying pan. When all the meat has a nice golden color, we put it in the Crock-Pot and program it in Baja for 4 and a half hours. We add 600 ml of intense meat broth, which will greatly enhance the flavour of this tender meat like butter. In addition, two tablespoons of oyster sauce or Hoisin sauce, and four tablespoons of soy sauce. Then, cover and let it cook. Every hour, we turn the piece over, being careful not to break it because when it takes 3 or 4 hours, it will be so tender that it may crumble if you are not careful. I made a mark myself with the skimmer on the skin, as you can see in the photo above. When we are done, we take the meat out and we can use it shredded like in the classic pulled pork recipe or cut it into one or two cm thick slices. We heat the sauce aside when we are going to serve it.
Link | Oriental-style pork shoulder in slow cooker
Meatballs Provençal style
1366 2000 7
Ingredients for four people: 500 g of minced meat (beef, pork or mixture), 1 slice of bread, 1 small egg, 1 teaspoon of Dijon mustard, 1 2 teaspoons of Provencal herbs, 2 teaspoons of ground garlic, salt, ground black pepper, 1 can of chopped tomatoes (about 400 g), 1 teaspoon of tomato concentrate, 1 teaspoon of sugar and 1 tablespoon of breadcrumbs.
Elaboration: In a deep bowl beat the egg with the mustard, add a teaspoon of Provencal herbs, a teaspoon of ground garlic and salt and pepper. Add the slice of bread and work with a fork until you get a homogeneous mash. Add the minced meat and mix well. Make little balls with small portions of meat and put them aside. Place the chopped tomato, the tomato concentrate, the rest of the Provencal herbs, the ground garlic and the sugar in the crockpot. Season with salt and pepper and sprinkle with the breadcrumbs. Mix and place the minced meat balls on top of it until they cover the surface. Cover the pan and cook the crockpot for two hours at high temperature. During this time the sauce and the meat will be cooked at the same time so we save steps and do not dirty unnecessary pots. Once the meatballs are ready, we serve them immediately with some slices of toasted almond (optional) on the surface.
Link : Meatballs in Provencal style in Crock Pot. Fat-free recipe
Ingredients for six people: 5 ripe tomatoes, 2 green Italian peppers, 1 coloured pepper, 2 onions, 1 courgette, one or two cloves of garlic.
Preparation: In order to get an intense flavour from the ratatouille, we are going to sauté the different vegetables over a high heat in a frying pan before putting them in our slow cooker. Therefore, we will start the recipe by chopping the different ingredients into small pieces. First we sauté the onion and when it starts to turn golden brown, we pass it to the Crock-Pot container. We repeat the operation with the peppers and zucchini cut into small cubes and finally, with the tomatoes cut into eighths. Add two sliced garlic cloves and cover our slow cooker, setting it on HIGH for three hours. During that time, we stir a couple of times so that the ingredients mix well. The last 15 minutes, if we saw that our ratatouille had too much liquid, we could uncover the Crock-Pot and let it evaporate. When finished, we taste and rectify the salt if necessary and serve immediately.
Link : La Mancha ratatouille in slow cooker
Veal stew in red wine
1366 2000 8
Ingredients for four people: 500 g diced beef, 1 onion, 1 leek, 1 carrot, 1 tomato, 1 meat stock cube, salt, ground black pepper, 150 ml red wine and 1 tbsp. cornstarch express.
Preparation: Peel the onion, cut it in half and each half in thin strips (in julienne). Remove the green part of the leek (which can be reserved for other preparations) and cut the white part in two, lengthwise. Chop the leek and wash it well to remove any remaining soil. Wash and peel the carrot and cut it into discs. Wash the tomato and cut it into quarters. Place all the vegetables in the pot, starting with the onion as a base, and season to taste. Place the diced veal on top of the vegetables, sprinkle with the meat stock cube and water with the red wine. Cover the casserole and cook for six hours at a low temperature. After this time, we stir the stew and sprinkle it with the cornstarch express. We program one more hour and at high temperature. It is not necessary to cover the casserole, because what we want is that the sauce thickens and takes consistency. We serve immediately with a side dish of mashed potatoes, rice in white or similar.
Link : Beef stew in red wine at Crock Pot. Fat-free recipe
Curried poussins with apple, plum and honey
1366 2000 9
Ingredients for four people: 2 poussins, 2 tablespoons of ground curry, 1 tablespoon of extra virgin olive oil, 2 red onions, 18-20 pitted prunes, 2 apples, 2 tablespoons of honey and salt.
Preparation: We marinate the poussins so that the meat is impregnated with the flavour and aroma of curry. Mix the oil, curry and a teaspoon of salt in a bowl. Cover the entire surface of the poussins well. Wrap them individually in transparent paper and leave them to marinate in the fridge for 10-12 hours. If we do it at night, the next day they will be perfect. Remove the poussins from the fridge and leave them to cool down. Peel the onions, cut them into julienne strips and cover the base of the Crock Pot with them. Peel the apples, remove their hearts and cut them into segments. Cover the onions with the apples and plums and season. Place the poussins on top, breasts up, and sprinkle with honey. We program the Crock Pot for four hours at low temperature. If we want to give a crunchy touch to the skin, we remove the poussins once roasted and place them on a baking tray lined with aluminum foil. We introduce it in the oven and we grill the poussins at 220ºC turning them so that they get golden all over. We serve immediately.
Link | Picantones in curry with apple, plums and honey in Crock Pot. Recipe with an exotic air
Ingredients for six servings: 8 medium potatoes, 3 cloves of garlic, 1 green pepper, 1 red pepper, 5 g sweet paprika, 5 g salt, 25 g butter, 25 g extra virgin olive oil and ground black pepper.
Preparation: The best potato for this recipe is the new potato, with thin skin and hard texture and prienta, because we will not peel it to make good use of their nutrients. Although this is optional, but we recommend it. We wash the potatoes and dry them with absorbent paper towels. We cut them in pieces of about 3-4 cm long. Grease the Crock Pot with a little olive oil and put the potatoes in it. Wash the peppers, empty them of seeds and discard the stalk. Cut into strips and add them to the potato. Then peel and chop the garlic and add it together with the paprika, salt, butter in cubes, the rest of the oil and a few turns of ground black pepper. Stir well so that all the flavours are mixed and the potatoes are impregnated with the spices. We cover the Crock Pot and program three hours at high temperature. The time will depend on the type of potato we use and the size of the pieces, so we check if they are tender before turning off the pot and serving.
1366 2000 2
Ingredients for two litres of broth: 4 beef or pork bones, 1 ham bone, 3 leeks (only the green part), 4 carrots, 1/2 tomato, 1 clove of garlic, 1 onion, 1 bay leaf, 1 thyme branch, 4 black peppercorns and water.
Elaboration: We wash the bones under a stream of cold water to remove any traces of blood and impurities. We drain them and place them on the base of the crock pot. We also wash the carrots, cut them into discs and discard the ends. We peel and cut the onion into regular pieces. Peel the garlic clove and cut the tomato. We separate the green part from the white part of the leeks and we keep the latter for other preparations, we will only use the green leaves. We wash them well trying to remove the remains of sand that they usually contain, we cut them and we add them to the pot together with the rest of vegetables, the laurel, the thyme and the pepper. We fill with enough water to cover the bones and vegetables, cover and program 10 hours at low temperature. After this time, we remove the vegetables and strain the broth by passing it into a pot. Once it has cooled down, put it in the fridge and leave it to rest for at least three hours. Remove the layer of solidified fat from the surface and it is ready to use.
Link : Meat broth in Crock Pot
Chicken legs in sansa sriracha
1366 2000 3
Ingredients for four people: 8 skinless chicken thighs, 80 g ketchup tomatoes, 80 g honey, 30 g sriracha sauce, 30 g Dijon oyster, 2 tablespoons whisky, salt and ground black pepper.
Elaboration: In a deep bowl we mix all the ingredients except the counter-muscles. Add the chicken and stir. We go to the Crock Pot and we program three hours in high temperature. Once the cooking time is over, we remove it from the heat source and serve it with a side dish of rice, vegetables or whatever we like.
Roast pork shoulder with orange and mango sauce
1366 2000 1
Ingredients for eight people: 1.7 kg pork shoulder, 200 g onion, 1 clove of garlic, 100 g mango, 225 ml orange juice, 5 g sweet paprika, 5 g hot paprika, 5 g ground cumin, 5 g apple vinegar, extra virgin olive oil and salt.
Preparation: Peel the onion and cut it into julienne. Peel and slice the garlic clove. Peel the mango, remove the meat from the stone and cut it into cubes. Squeeze the juice from three oranges and measure the right amount. We put all the ingredients in the base of the container of our Crock Pot. Prepare a marinade with the two types of paprika, ground cumin, vinegar, salt and enough extra virgin olive oil to create a paste. Spread the marinade all over the surface of the shoulder and place it in the Crock Pot. Water with orange juice and cook for seven hours at low temperature. After the cooking time, let the meat cool down before removing and cutting. The texture is so tender that it will shred and become very juicy. Crush the ingredients of the sauce, pass them through a Chinese man and let them reduce in a ladle at low heat, removing the foam that forms on the surface and adjusting the point of salt. Serve to taste.
1366 2000 5
Ingredients for six people: 1.1 l of whole milk, 125 g of round rice, 1/2 stick of cinnamon, the peel of half an orange or half a lemon, 115-120 g of sugar + a little to sprinkle (optional) and 15 g of butter (optional).
Preparation: Remove the peel of the orange or lemon, whichever is the chosen citrus fruit, without taking anything from the white part. This is very important because it is very bitter and would spoil the final result of our rice pudding. It is best to use a very sharp knife or a peeler and be very careful. It’s okay if we go too far, remove the white part and that’s it. Then infuse the milk and pour it into the pot with the cinnamon and citrus peel. Cover and set a time limit. After this time, add the rice (better if it is short grain, it is more tender and absorbs more liquid). Stir, cover again and set a new time. After these two hours of cooking add the sugar and stir to integrate. Add more milk if necessary, cover and program a last hour in high. Once ready, add the butter (optional) and stir well. We can serve the rice pudding warm or cold, sprinkled with sugar, caramelized with a blowtorch.