Quick and easy slow cooker meals
Dinner can be a challenge. After a long day at work, coming home to start chopping and cooking can seem less than appealing. However, coming home to a hot, delicious meal sounds great!
A slow cooker can be a great tool to make healthy dinners easily. Here are a few of my favorite recipes:
Vegetarian Chili
Ingredients:
2 tablespoons vegetable oil
1 yellow onion
3 cloves garlic
1 green bell pepper
2 carrots
2 small zucchini
1 cup diced walnuts
28 oz can pinto beans
28 oz can diced tomatoes
2 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon cinnamon
1 teaspoon cumin
1+ teaspoon salt
1 teaspoon cocoa powder
Avocado for garnish
Directions:
Throw all the ingredients into a crockpot on a low setting for 8-10 hours
Garnish with avocado if desired
Serve as is or as “sloppy joes” or “tacos”
Source: www.oneingredientchef.com
Apple Cranberry Chicken
Ingredients:
1 cup chopped onion
2 large carrots, peeled and chopped
1 large apple, chopped (approx 1 cup)
3 cloves garlic, minced
1.5 pounds chicken, chopped
1 cup fresh or frozen cranberries
3/4 cup farro or quinoa or rice, uncooked
1 tsp paprika
1-2 tsp grated fresh ginger
freshly ground black pepper
1.5 cups chicken broth **only needed when cooking, not freezing**
Directions:
Add all ingredients except broth to a large ziploc bag
Be sure to add the farro last so it stays at the top of the bag
Freeze if desired
When ready to cook, smack the bag against the counter a few times to loosen. Dump contents into slow cooker. Add 1.5 cups chicken broth. Cover and cook on low 6-8 hours
Source: www.theleangreenbean.com
Buffalo Chicken and Quinoa Meatballs
Ingredients:
2 lbs. 95% lean ground chicken
3/4 cup cooked quinoa
1 carrot, minced
1 celery rib, minced
1 large egg, lightly beaten
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. salt
1/2 tsp. pepper
1.5 cups buffalo sauce
Directions:
Preheat the oven to 400 degrees
Mix together all the ingredients except the buffalo sauce until just combined. Be careful not to overmix
Roll into meatballs, about 1 inch in diameter. You should end up with around 36 meatballs. Place onto a baking sheet sprayed with cooking spray
Bake for 5-7 minutes until just browned on the outside, or do not bake and place in crockpot for 6 hours
Pour 1/2 cup buffalo sauce into the slow cooker. Add the meatballs. Pour into remaining buffalo sauce over the meatballs. Stir lightly to coat all the meatballs
Cover and cook on low for 4 hours
Source: www.theslenderkitchen.com
Butternut Squash, Bean and Barley Stew
Ingredients:
6 cups butternut squash, peeled and chopped
1 cup dry kidney beans (or mixed beans)
1/2 cup pearl barley
28 oz. can fire-roasted diced tomatoes
6 cups vegetable broth
1 onion, chopped
1 green bell pepper, chopped
2 carrots, chopped
2 celery ribs, chopped
4 garlic cloves, chopped
1 tbsp. chili powder (or Italian seasoning for a non-spicy version)
2 tsp. ground cumin (leave out if using Italian seasoning)
2 tsp. paprika
1 bay leaf
Salt and pepper
Directions:
Soak the beans overnight in water. Alternatively, you can use boiling vegetable broth when you start the recipe if you forget to soak the beans
Add everything to the slow cooker and stir. Cook on low for 8 hours or until beans are tender. Taste and season with salt and pepper
Source: www.theslenderkitchen.com
Split Pea Soup
Ingredients:
1 red onion, chopped
4 garlic gloves
1 tsp cumin
½ tsp cumin or coriander seeds
½ tsp turmeric
¼ cayenne pepper
1 cup dried green peas
4 cups of vegetable stock
1 tbsp lime juice
2 cups chopped fresh spinach
½ tsp smoked paprika
Serve with avocado and chopped red onion slices (optional)
Directions:
Throw all the ingredients into a slow cooker on a high setting for 4 hours or on a low setting for 8 hours
Blend with a hand blender and serve