Kundze, congratulations on the scales! If you buy a slow cooker, you definitely won’t regret it\look for a cheaper one\, it will save you a lot of time and effort...and it’s delicious! By the way, it is considered a very healthy food. It consumes little electricity. Mine is 6.5 liters 320 Watt on a strong mode... and if you put it on a weak mode at night or all day, then even less.

I’ll copy a bunch of other interesting recipes here

Beef

Meat Burgundy

6 strips bacon, 1-2" pieces, 3 lbs beef tenderloin, cut into 1" cubes, 1 large carrot, chopped, 1 medium onion, chopped, 1 tsp. salt, 1/2 tsp. pepper, 3 tbsp. flour, 1 can (10 ounces) concentrated beef broth, 1.5 cups red Burgundy wine, 1 tbsp. tomato paste, 2 cloves garlic, crushed, 1/2 tsp. thyme, 1 bay leaf, 1/2 pound small white onion, peeled, 1 pound fresh mushrooms, sliced

Fry the bacon in a frying pan until crispy. Remove and dry from fat. Add the meat, cut into cubes, and fry. Place in a slow cooker. Fry onions and carrots in a frying pan. Season with salt and pepper, stir in the flour. Add the broth, stir and pour into the slow cooker. Add bacon, wine, tomato paste, garlic, bay leaf, onions and mushrooms. Close and cook on Low for 10-12 hours, High for 5-6 hours.

Simple roast

2.5 pounds hind leg steaks about 1/2 inch thick, 1/4 cup flour, 1/2 tsp. salt, 1/2 tsp. pepper, 1 medium onion, chopped, 1 small clove garlic, minced, 2 large sweet green peppers, cut into 1/2 inch strips, 1 can (16 oz.) whole tomatoes, 1 tbsp. soy sauce, 2 tsp. Worcestershire sauce
Cut the steaks into strips. Mix flour, salt, pepper, sprinkle meat to coat in mixture. Place in the slow cooker along with the onion, garlic, half the pepper, stir. Combine tomatoes with soy and Worcestershire sauces. Pour into the slow cooker to cover the meat. Cover and cook for 10-12 hours on Low or 5-6 on High. An hour before serving, add remaining pepper strips. Serve with rice.

Beef stew

1 pound beef for stewing, 4 carrots, diced, 1 onion, chopped, 2-3 stalks celery, diced, 2-3 medium potatoes, diced, 15 ounces canned tomatoes with juice, pinch thyme, oregano, salt, 1 beef bouillon cube, 1.5 beef broth or water

Place everything in a slow cooker and cook for 7-9 hours on low.

Mutton

Lamb with rosemary

4 large potatoes, diced, 1 tsp. salt, 6 cloves garlic, crushed, zest of 1 lemon, 4 stalks fresh rosemary, 1 leg of lamb, boneless and fatless, 2 tbsp. olive oil, 1/2 cup dry white wine
Place the potatoes in the bottom of the slow cooker. In a bowl, mix salt, garlic, zest, rosemary. Brush the lamb. Heat olive oil in a frying pan and fry it on all sides. Place in a slow cooker and pour in the wine. Cook on Low for 10-12 hours.

Soups

Minestrone

1 small onion, chopped, 2 large carrots, peeled and thinly sliced, 1 medium zucchini, cut into 1-inch pieces, 1 cup cabbage, chopped, 2 cloves garlic, crushed, 2 (15-ounce) cans regular beans, 2 (14.5-ounce) cans ) beef broth, 1 can (28 oz.) tomatoes, 1 tsp. dried basil leaves, 1/2 tsp. dried oregano, 1/2 tsp. salt, 1/4 ground black pepper, 2 cups shells or spirals, 1/4 cup grated Parmesan.
Combine all ingredients in slow cooker except pasta and Parmesan. Cover and cook on Low for 8-9 hours, High for 4-5. Stir in prepared pasta and sprinkle with Parmesan.

Winter corn chowder

2 cups diced potatoes, 6 slices cooked, finely chopped bacon, 1/2 cup chopped white onion, 1 pound frozen corn, 1 tsp. pepper, 2 tbsp. flour, 2 tbsp. butter, 3 cups milk
Melt the butter in a slow cooker, add flour. Pour in the milk and mix thoroughly with the flour. Add all remaining ingredients except potatoes. Cook for 4-6 hours on LOW or 1.5-2 hours on HIGH. 20 minutes before the end, add the potatoes and cook until done.

Classic Manhattan Clam Chowder

2 slices bacon, cut into 1/2 inch pieces, 1/2 cup chopped onion, 1/2 cup chopped celery, 1 can (14.5 oz.) whole peeled tomatoes, with juice, 1 can (14.5 oz.) new potatoes , drained and diced, 1 bottle (8 oz.) clam juice, 1 package frozen corn, 1 can (6.5 oz.) clams, drained of liquid, 2 tbsp. fresh parsley, 1/4 tsp. thyme, 1/8 tsp. pepper, 1/8 tsp. garlic powder.
In a large gravy boat, fry the bacon until crispy. Add onion and celery, simmer until soft. Place in a slow cooker. Stir in tomatoes, corn, potatoes, clam juice, parsley, and spices. Cook on low for 6-8 hours.

Shrimp and vegetable soup

2 cups Spanish or white onions, diced 1 cup carrots, sliced ​​1 cup fresh or frozen broccoli, shredded 1 cup celery, diced 2 tbsp. margarine or butter, 2 cups diced potatoes, 1 package (10 ounces) frozen corn, 5 cups chicken broth, 1
pound small shrimp, peeled, 1 cup chopped parsley, 1 cup Dijon mustard, salt and pepper to taste
In a large gravy boat over medium heat, simmer the onion, carrots and celery in butter or margarine for 3-4 minutes until softened. Add potatoes, corn and chicken stock and bring to a boil. Place everything in a slow cooker. Cook on low for 6-8 hours. An hour before cooking, add shrimp, mustard and parsley.

Bean soup

1 package (16 ounces) dried beans, 3 quarts chicken broth, 1 bay leaf, 1 tsp. Worcestershire sauce, 1/2 tsp. garlic powder, 1/4 tsp. nutmeg, 5 drops Tabasco, 4 tsp. cumin seeds, 1/2 tsp. celery salt, 1/2 tsp. ground black pepper, 1 cup chopped carrots, 1 cup chopped onion, 1 cup chopped celery, 1 tbsp. fresh parsley, 1/2 pound diced ham, croutons.
Soak and dry the beans. Place in a slow cooker. Add everything else. Cook on low for 8 hours.

Pork

Pork with BBQ spices

2 onions, quartered, 2 tbsp. brown sugar, 1 tbsp. salt, 1/2 tsp. pepper, 1 piece (4-6 lbs.) boneless pork shoulder, 2/3 cup apple cider vinegar, 4 tsp. Worcestershire sauce, 1.5 tsp. red pepper flakes, 1.5 tsp. sugar, 1/2 tsp. mustard, 1/2 tsp. garlic salt, 1/4 tsp. cayenne pepper, hamburger buns, optional cole-slaw salad.
Place the onion in the pan. Combine brown sugar, paprika, pepper, grate the meat. Place the meat on top of the onions. Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne pepper. Mix thoroughly. Pour 1/4 of the mixture over the meat. Cover and refrigerate the remaining mixture. Close the long-cooker, cook for 10-12 hours in Low mode. Remove the meat and onions and dry off any excess liquid. Finely chop the meat and onion. Serve as sandwiches. If desired, top the meat with lettuce. Drizzle remaining dressing over sandwiches.

Pork chops in cranberry and thyme sauce

1/2 cup melted butter 4 pork chops (6 ounces each) 1 cup white wine 1 cup cranberry sauce 1 small onion, finely chopped 1/4 cup fresh thyme, finely chopped Salt and pepper to taste
Lightly fry the chops in a frying pan. In a small bowl, combine butter, cranberry sauce and white wine. Place the chops in the pan and sprinkle with salt, pepper, onion and thyme. Pour in the sauce and cook on Low for 6-8 hours or on High for 4 to 6.

Pork chops with potatoes in mustard sauce

6-8 pork chops, 2 tbsp. vegetable oil, 1 can (10.5 oz.) cream of mushroom soup, 1/4 cup chicken broth, 1/4 cup Dijon mustard, 1 clove garlic, minced, 1/4 tsp. pepper, 1/2 tsp. dried thyme, 6 medium potatoes, thinly sliced, 1 onion, thinly sliced
In a frying pan, fry the chops on both sides in hot oil. In a saucepan, combine mushroom soup, broth, mustard, thyme, garlic and pepper. Add potatoes and onions and stir until coated with mixture. Place the seared chops on top. Cover and cook on Low for 10 hours (High for 5 hours).

Fondue

1 tbsp. butter, 1/4 cup finely chopped onion, 2 crushed cloves of garlic, 1 tbsp. flour, 1/2 cup dry white wine, 1/4 cup milk, 8 ounces shredded medium or sharp Cheddar cheese, 8 ounces Gruyere cheese, 2 ounces blue cheese, 1/8 tsp. ground red pepper, 4-6 drops Tabasco, assorted fresh vegetables or breadsticks for dipping.
Mix all ingredients in a slow cooker. Cover and cook on Low for 2 to 2½ hours, stirring 1 to 2 times, until cheese is melted and smooth. Serve with vegetables or breadsticks.

Fish and seafood

Jambalaya

2 cups chopped sausage, 2 medium onions, coarsely chopped, 2 stalks celery, sliced, 1/2 green pepper, diced, 1/2 red pepper, diced, 1/4 tomato paste, 3 cloves garlic, crushed, 1 tbsp parsley, 1/2 tsp. dry thyme, 2 whole cloves, 2 tbsp. vegetable oil, 1 cup long grain rice, 1 pound fresh frozen peeled shrimp
Mix all ingredients except shrimp thoroughly in a slow cooker. Cover and cook on Low for 8-10 hours. Half an hour before serving, change the setting to High. Stir in shrimp. Cover and let sit until shrimp turn pink and soften.

Gumbo with shrimps and smoked sausages

1 cup chicken broth, 1 package frozen shrimp or 1 pound fresh, 1 can (14.5 ounces) chopped tomatoes with liquid, 1/4 cup cornmeal, 2 tbsp. olive oil, 1 (1 pound) package Polish sausage, cut into 1/2-inch pieces, 1 medium onion, diced, 1 red pepper, cut into squares, 1 cup celery, chopped, 2 tsp. dried oregano, 2 tsp. dried thyme, 1/8 tsp. ground red pepper, 1 cup white rice
Combine broth and tomatoes in slow cooker. Heat oil in a small frying pan, add flour and sausages. Fry for 3-4 minutes until the flour changes color. Reduce heat, stir until smooth. Gently stir the mixture into the broth. Add vegetables and spices. Mix everything. Cover and cook on Low for 6 hours or until the sauce thickens. An hour before the end, add shrimp. Serve with boiled rice.

Halibut in creamy wine sauce

2 packages (12 oz.) frozen halibut sticks, thawed, 2 tbsp. flour, 1 tbsp. sugar, 1/2 tsp. salt, 1/4 cup butter, 1/3 cup dry white wine, 2/3 cup milk, lemon wedges
Dry the halibut sticks and place them in the slow cooker. In a small bowl, combine flour, sugar, and salt. Melt the butter in a gravy boat, stir in the flour, add wine and milk and cook over medium heat until thickened, stirring occasionally. Let the sauce simmer for 1 minute. Pour it over the fish. Cover the pan and cook on High for 2.5-3 hours. Garnish with lemon wedges

Dessert

Pears in wine

Zest of 1 orange, 1 cup orange juice, 4 cups water, 1 bottle Merlot, 1.5 cups sugar, 2 cinnamon sticks, 1 tsp. cloves, 1/4 tsp. nutmeg, 6 pears, peeled and quartered
Combine all ingredients in a slow cooker except the pears. Cook for 1 hour on High. Add pears and cook for another 1 hour. Remove the pears and strain the liquid. Water the pears. Serve cold.

Spice Applesauce Cake

1/4 cup butter or margarine, 1/2 cup sugar, 1 egg, 1/2 tsp. vanilla, 3/4 cup applesauce, 1 cup flour, 1 tsp. soda, 1 tsp. ground cloves, 1/4 tsp. nutmeg, 1/2 cup raisins (optional), 1/2 cup chopped pecans (optional)
Beat butter and sugar into cream. Add the egg and vanilla and beat again. Stir in puree. Mix flour, baking soda and spices and stir into sugar-egg-butter cream. Add raisins and nuts. Pour the mixture into a greased and floured muffin tin with a lid. Place the pan in the slow cooker. Cover and bake on High for 2.5 - 4 hours.

Peach Pie

2 pounds fresh or canned peaches, sliced, 2/3 cup rolled oats, 2/3 cup plain flour, 2/3 cup brown sugar, 1/2 tbsp. ground cinnamon, 1/4 tbsp. nutmeg, 3/4 cup softened butter
Place the peaches in the slow cooker. Mix oatmeal, flour, sugar, cinnamon and nutmeg. Add softened butter, stir until fluffy and place on top of peaches. Cover and cook on low for 3 hours.

Warm fruit punch

8 cups water, 1 (12 oz) can strawberry-cranberry juice concentrate, thawed, 1 (6 oz) can lemon concentrate, thawed, 1/2 cup sugar, 4 cinnamon sticks, 1/4 tsp. cloves, 1/4 tsp. nutmeg
Mix everything in a saucepan. Spices can be tied in a bag. Cover and cook on High for 3 hours, then reduce to Low. Remove spices and serve hot.

Bird

African-style turkey with couscous

2 pounds boneless, skinless turkey breast, cut into 2x1/2-inch slices, 1 onion, chopped, 4 cloves garlic, crushed, 1/2 tsp. red pepper flakes, 1 tsp. grated fresh ginger, 1 tsp. salt, 1 tsp. black pepper, 1/4 tsp. lime juice, ready-made hot couscous
Combine all ingredients except couscous in a saucepan. Cover, cook on Low for 6-8 hours, High for three to four hours. Serve with couscous.

Cranberry Apple Turkey

2 tbsp. melted butter or margarine, 1/2 cup chicken broth, 1 large apple, peeled and chopped, 1 stalk celery, chopped, 1/2 cup chopped onion, 1 cup cranberry sauce, 1 tbsp. chicken seasonings, 2 cups bread crumbs for stuffing, 2 to 3 pounds turkey breast chops
Combine butter, broth, apple, onion, celery, cranberry sauce, poultry seasoning and bread. Put 3 tbsp. for each cutlet, roll and tie. Place in a slow cooker. Cook for 8 hours on Low or 4 hours on High.

Honey Chicken with Pecan Sauce

2 tbsp. vegetable oil, 1 cup chopped onion, 1 cup chopped celery, 1 large clove garlic, minced, 1 package (7 ounces) seasoned croutons, 1/4 cup eggs, 3 tbsp. toasted, crushed pecans, 1 tsp. seasoning for poultry, 1/4 tsp. salt, 1/4 tsp. ground black pepper, 1 can (14.5 oz.) chicken broth, 4-6 skinless, boneless chicken breast halves, 3 tbsp. apple juice, 2 tbsp. honey
Heat the oil in a frying pan. Saute onion, celery and garlic until soft. Transfer vegetables to a bowl. Add bread cubes, eggs, pecans, poultry seasoning, salt and pepper. Pour in the broth. Place the mixture in the slow cooker. Place the breasts on top. Mix apple juice and honey and pour over chicken. Cover and cook on Low for 7-8 hours, on High for 3-4 hours.

Country chicken

1 whole chicken, cut into portions, 4 medium potatoes, diced, 2 onions, sliced, 2 cloves garlic, minced, 1 sweet green pepper, cut into strips, 1 can (14.5 oz.) tomatoes, 1/2 cup red wine, 2 tbsp. Italian seasoning, 1 tbsp. dried parsley
Place the chicken and potatoes in the slow cooker. In a bowl, combine onions, garlic, peppers, tomatoes, wine and Italian seasoning. Pour the mixture into the pan. Cook on Low for 8-10 hours.

Chicken with shrimp

11/4 cups rice, 1/2 cup melted butter, 2.5 cups chicken stock, 4 cups cooked chicken, cut into 1-inch cubes, 1/2 pound mushrooms, cut into wedges, 1 pound peeled shrimp, 1/3 cup soy sauce, 8 chopped green onions, 2/3 cup bleached almonds
Combine the rice and melted butter in the slow cooker until it coats the rice. Add everything else except the almonds and green onions. Cover and cook on Low for 6-8 hours or High for 2-3 hours. Sprinkle with almonds and green onions when serving.

Chicken with tarragon

3-4 lbs chicken, 2 tbsp. softened butter, 1 tsp. garlic salt, 1 tsp. dried tarragon, 1 tbsp. dried parsley, 1/8 tsp. black pepper, 3 tbsp. vinegar. Gravy: 2 tbsp. starch mixed in water, 1 cup of the resulting broth
Brush the chicken with oil. Place in a slow cooker. Combine seasonings and herbs and sprinkle over chicken pieces. Add vinegar. Cover and cook on LOW for about 8 hours. Do not open the lid at this time. Remove chicken to a warmed plate. Prepare the seasoning by combining the starch and liquid from the pan in a gravy boat. Heat and stir. Serve with chicken.

Marinated chicken and pork

3 pounds chicken pieces, 2 cloves garlic, minced, 1 pound lean boneless pork, 1 cup dry red wine, 1/2 tsp. rosemary, 1/2 tsp. black pepper, 1 tsp. salt, 3 cups beef broth
Place chicken pieces and pork cubes in a large bowl. Mix the ingredients for the marinade, pour over the meat and let stand for 2 hours (you can leave it overnight). Place everything in a slow cooker. Close the lid and simmer for 6-8 hours on LOW.

Ruby chicken

2 pounds chicken, cut into pieces, 1 medium onion, finely chopped, 2 tbsp. vegetable oil, 2 tsp. salt, 1 tsp. pumpkin pie spice mix, 100 ml orange juice, 2 tsp. grated orange zest, 1 pound pureed cranberries, 1 cup brown sugar
Fry the chicken pieces and onions in vegetable oil. Place everything in a slow cooker. Cook for 6-7 hours on low.

Italian style chicken stew

2 tbsp. olive oil, 3 lb. boneless chicken breasts, salt, 1/2 tsp. black pepper, 1 small onion, chopped, 1 pound fresh mushrooms, 2 cloves garlic, minced, 1/4 cup flour, 1/2 cup dry red wine, 1/2 chicken broth, 2 tbsp. tomato paste, 1 can (14.5 oz.) chopped tomatoes, 1 tsp. dried basil, 1 tsp. dried oregano, 1/2 tsp. dried thyme
Place the onion in the bottom of the pan. Then add the chicken and all the other ingredients on top. Cover, cook on Low for 7-9 hours, on High for 4-5 hours.

Vegetables

Bavarian lunch

2 (27 ounce) cans Bavarian Sauerkraut Sauerkraut 2 pounds Polish sausage, cut into 3-inch pieces 1 medium onion, thinly sliced ​​1 chicken cube 1/2 tsp. celery seeds
In the bottom of the slow cooker, place 1 can of cabbage, 1 pound of sausage, half an onion, half a cube and half the seeds. Repeat layers. Cover and cook for 6-8 hours on Low and 3-4 hours on High.

All American chili

2 medium onions, chopped, 4 cloves garlic, crushed, 2 green bell peppers, chopped, 2 lbs ground meat, 2 (14 oz) cans pinto beans, drained, 1 (14 oz) can tomatoes, 1 (4 oz) can green chili, chopped, 1 tbsp. oregano, 2 tsp. cumin, 1 tsp. cayenne pepper, 1 tsp. black pepper, 1 tsp. salt, 1 cup beef broth, 1 cup sour cream, 1 cup shredded cheddar cheese, 2 tbsp. chopped green onions
In a large skillet, sauté onion, garlic and pepper until soft. Fry the minced meat in another pan and strain off excess fat. Transfer the meat, vegetables and beans to the slow cooker. Add spices and broth. Stir. Cover and cook on Low for 6-8 hours or High for 3-4 hours. To serve, place the chili on individual plates, top with sour cream, sprinkle with grated cheese and garnish with green onions.

Mexican stew

1 (28 oz.) can tomatoes in juice, 1 (14.5 oz.) can salsa, 1 (6 oz.) can tomato paste, 2 (15 oz.) cans black beans, drained of liquid, 1 (151/4 can) ounces) sweet corn, drained, 2 chiles, cut into rings, 1.5 tbsp. ground cumin, 1/2 tsp. garlic powder, 5 tortillas
Combine tomatoes, salsa, pasta, corn, beans, chiles, cumin and garlic in a large bowl. Pour about 1 cup of the mixture into the slow cooker and stir. Place tortilla on top, trim to shape if necessary. Pour out another 1/3 of the remaining. Repeat layers until you have used all the mixture. Cook on low for 5 hours.

Vegetable curry

4 medium potatoes, diced 1 large onion, chopped 1 red pepper, chopped 2 carrots, diced 2 large tomatoes, chopped 1 (6 ounce) can tomato paste 3/4 cup water 2 tbsp . curry powder, 2 tsp. cumin seeds, 1/2 tsp. garlic powder, 1/2 tsp. salt, 3 cups cauliflower, 1 (10 ounce) package frozen green peas, thawed
Place the prepared vegetables in the slow cooker. Mix tomato paste, water, curry, cumin, garlic powder and salt. Mix well, pour over the vegetables and add the cauliflower. Cook for 8-9 hours on low. Add peas before serving.

Stewed autumn pumpkin

1 stick butter, melted, 1 onion, chopped, 5 pounds butternut squash, peeled and cut into 1/2-inch pieces, 1.5 cups orange juice, 1/2 maple syrup, 1 tsp. cinnamon
Place the oil, onion, pumpkin and juice in a slow cooker. Cook on Low for 6-10 hours or High for 3-4. Add cinnamon and maple syrup. Puree and serve warm.

Stuffed pepper

6-8 small green peppers, tops cut off, 1 package (10 ounces) frozen corn, semi-thawed, 1 pound ground beef, browned, 1 can (8 ounces) tomato sauce, 1 cup shredded cheddar cheese, 1 clove garlic, minced, 1/ 2 cups chopped onion, 1/2 tsp. Worcestershire sauce, 1/2 tsp. salt, 1/2 tsp. pepper, 2 tbsp. ketchup
Wash and dry the peppers. Mix all other ingredients except ketchup in a bowl. Stir. Fill the peppers 2/3 full. Pour in 3 tbsp. water into the slow cooker. Place the peppers in the pan. Pour ketchup over the peppers. Cook on Low for 7-9 hours, High for 3-5 hours.

Beans

1 pound package of beans, water for soaking, mustard of your choice, 1/2 cup molasses, 1 tsp. sea ​​salt, 1 large onion, chopped and sautéed in olive oil until golden brown
Soak the beans overnight. Dry. Place in the slow cooker and cover with water to 1 to 1.5 inches above the beans. Cook on high for 8 hours. Prepare all other ingredients. Mix all the spices. Turn off the cooker, add seasonings, stir and let sit for half an hour. Then serve.

Beans with smoked ham

2 cups beans, 1 small onion, chopped, 3 cloves garlic, minced, 1 green pepper, chopped, 1 red pepper, chopped, 1 tsp. salt, 1/2 tsp. pepper, 1/2 tsp. hot pepper sauce, 1 teaspoon cumin, 1 pound smoked ham, diced, 2 (14.5 ounce) cans chicken broth, 1 can tomato paste, 1 cup water
Place everything in a slow cooker and cook for 8-10 hours on Low or 4-5 on High.

Creole black beans

2 pounds smoked sausage, cut into 1-inch pieces, 3 15-ounce cans black beans, drained, 1.5 cups chopped onion, 1 cup green pepper, 1 cup chopped celery, 4 cloves garlic, minced, 2 tsp. thyme leaves, 1.5 tsp. oregano leaves, 1.5 tsp. white pepper, 1/4 tsp. black pepper, 1/4 tsp. cayenne pepper, 1 chicken stock cube, 5 bay leaves, 1 can (8 ounces) tomato sauce, 1 cup water
Fry the sausages in a frying pan. Strain off the fat and transfer to a slow cooker. Combine ingredients and place in saucepan. Close, cook on Low for 7-9 hours (High - 3-4 hours).

Does it take about 8 hours to cook one dish? No, we are not mocking and we are not crazy. Today, the trendy culinary trend of slow cooking is gaining more and more popularity. And the phrase “And simmer at a temperature of 70 degrees for 7–8 hours,” which is fantastic for the average citizen, can now be heard more and more often from the lips of chefs and advanced nutritionists. In our review, popular dishes that will become even tastier in slow cooking.

25. Stew

Basically, when it comes to a “slow cooker,” most people think of it as being ideal for making stews. To fit the stereotype, beef stew will be reviewed first. First you need to brown the meat for about 20 minutes and pre-cook the gravy and vegetables. Then it's all loaded into the slow cooker and left to simmer for a full 8 hours.

24. Cuban sandwich

Slow Cooker Cuban Sandwich? Yes, it's real. A similar pork sandwich will take much longer to cook in a slow cooker, but its taste will be unforgettable.

23. Spicy fajita soup

This delicious soup must be cooked at high temperature. This recipe will appeal to anyone who loves fajitas and soup.

The pseudograin quinoa, which was one of the three most important foods (along with corn and potatoes) of the Indians, is becoming popular again in modern times. Minestrone is an Italian vegetable soup made from a variety of ingredients, including pasta and rice. It will take on a new flavor thanks to the addition of quinoa and chicken, as well as cooking the dish in a device that will allow it to simmer for several hours.

Pasta is a dish that many people love. Spaghetti squash is made with the addition of a vegetable that tastes like pumpkin. And if you add meatballs to this dish and let it simmer for an hour or two, you will get something amazing.

Pasta lovers should also try baked spaghetti, which is often topped with cheese or eggs. You can bake this whole thing in a “slow cooker”, and it would be a good idea to add various seasonings.

This is another classic dish that isn't usually associated with the slow cooker. But if you cook such a soup for 8 hours, the taste will become simply unique.

In the slow cooker this recipe is amazingly easy to make. You just need to chop up the beef and broccoli, then throw it all in the pan and go to bed. By morning, a stunning dish will be ready.

17. “Stewed” chicken pies

Who doesn't love chicken pies? If there are such people, then they may not read the next paragraph. The recipe consists of making ordinary pies, after which, instead of the usual cooking, they are placed in a “slow cooker” for 4 hours, after which they are placed in the oven for 40 minutes.

16. Stuffed peppers

Many people love stuffed peppers, but are too lazy to make them. It is precisely for such lazy people that the “slow cooker” was created. Stuffing the peppers with beef only takes about half an hour, after which they are simply placed in a slow cooker for 6 hours.

It's simple. In the evening, sausage, eggs, cheese, dough are thrown into the slow cooker... After 7-10 hours, a delicious breakfast is ready.

So many slow cooker dishes include beef, chicken or pork. However, vegetarians can not lose heart, because there is an excellent curry recipe that will taste no worse than meat dishes.

In Greece there is a popular dish called gyros, which is very similar to shawarma or kebab. The only difference is that French fries are added to the gyros. And if, instead of the usual grilling of meat, you make a gyros and put it in a slow cooker for several hours, you will get a dish with a very delicate taste.

Another recipe is suitable for those who are wondering what to do with the mountain of cabbage they have at home. If you add more seasonings to kalua, you will get a very appetizing dish.

11. Stewed chili with lentils

This dish is intended for vegetarians. You just need to chop the vegetables, add lentils to them, pour them into the pan and leave for 8 hours.

10. Lasagna with zucchini

Another recipe that is not usually associated with slow cooking and simmering. But after 8 hours in the slow cooker, the lasagna will turn out to be “finger-licking good.”

9. Ribs

Few people know that even ribs can be made in a slow cooker. After placing all the ingredients in the pan, you need to leave them to simmer for 8 hours. After this, it remains to bake the ribs for about 10 minutes.

8. Beef Stroganoff

More thick sour cream sauce and aromatic ingredients. 10 minutes of preparation, 4 hours in the slow cooker and you get a dish that will surprise anyone.

7. Broccoli cheese soup

Cheese soup with broccoli - suitable for both lunch and dinner. Moreover, it goes well with many classic dishes and is “appropriate” in any kitchen.

It's hard to find anyone who doesn't love Mexican fajitas. Besides the fact that it’s simply delicious and conveniently placed on a dish, it also requires only 5 ingredients to prepare.

5. Boiled Thai seafood

Many "slow" recipes are best for the colder months and will keep the person making them wonderfully warm. However, this recipe is great for hot summers, since in addition to vegetables and seafood, it contains dill, mint and lemongrass.

4. Three course salad

What could look more fresh and appropriate for a hot summer than a salad like this? Naturally, there is no need to simmer vegetables in it, but leaving meat in a slow cooker overnight is the best thing.

Some people simply cannot imagine a diet without meat and potatoes. Now let’s imagine - pieces of meat and potatoes that simmer for 8 hours in apple butter.

2. Cheeseburger soup

The following recipe will also be appropriate for hot summers. Typically, cheeseburger patties are made on the grill. However, this amazing dish is made in a slow cooker. Moreover, this soup is topped with french fries.

1. Chocolate Lava Cake

Chocolate Lava Cake.

And finally, how can you do without dessert? It will be a chocolate cake that looks like an erupting volcano.

Those who have not yet been inspired by the ideas of slow cooking will definitely like it.

“Who has heard what kind of slow cooker this is?
-A slow cooker is a pressure cooker with a hangover!
- And then there’s the Yogurt Maker... Whatever crap they come up with...
- What useless inventions of mankind... Steam-, fast-, multi-, egg-... and all COOKING! Why not Parks and Zharki..?”

From the vastness of Runet

Such conversations are usually conducted by people who can never be convinced to buy anything more complex than an electric kettle for their kitchen. And no matter how many laudatory reviews may be heard in honor of this or that kitchen gadget, the answer from such skeptics will be the same: “You just don’t have to cook!”

But that’s not true! It is for those who like to tinker in the kitchen, for those who are always looking for something new, who want to cook not only tasty, but also healthy, and kitchen novelties are invented. One such device will be discussed in our material.

To be honest, the slow cooker is not a new product in the kitchen appliance market. In the 80s of the last century, the Sverdlovsk NPO “Machine-Building Plant named after Kalinin” created the “Parenka” slow cooker. The Urals created a device similar to the Russian stove, with the same temperature conditions and cooking principle. The instructions for the slow cooker were written by V.V. himself. Pokhlebkin! And if it weren’t for the “dashing nineties”, the domestic miracle saucepan would have been on the shelves of our stores for 30 years.

Well, let’s get acquainted with imported slow cookers, which are gradually gaining their niche in the kitchen appliances market. Fans of multicookers may argue - they say, even in multicookers you can cook slowly, there is no point in buying a saucepan with a minimum of functionality. At first glance, a slow cooker is really not much different from a multicooker. The same plastic or metal body, the same bowl, except that there are not enough buttons on the “control panel”.

In fact, there are many differences. The design of the slow cooker includes a 3D heating function, in which the food in the bowl is heated not only from the bottom, but also from the sides. Only a few multicooker manufacturers can boast of such a heating mode. The slow cooker bowl is made of ceramic - a material that is absolutely safe for health. No non-stick coatings, if scratched you can say goodbye to the old bowl and go to the store for a new one. Bowl sizes range from 3 to 6 liters - not bad for a large family! By the way, the bowl can be used in the microwave.

Slow cookers on the market are usually equipped with a transparent lid made of impact-resistant glass, a metal body, and handles that do not heat up during the cooking process. The case is equipped with rubberized legs that protect the tabletop from overheating. Almost all models of slow cookers, with rare exceptions, have electronic controls. A display is built into the body, just like in a multicooker.

The maximum cooking time for different models of slow cookers ranges between 10 and 12 hours; pay attention to this aspect when choosing a new kitchen assistant. Most often, a slow cooker has only two modes - “slow” and “fast”, but there are models with an intermediate “medium” mode. The power is about 350 W, the temperature range is not too wide, only 50-140 ° C, and you don’t need more, because the slow cooker can do only one thing well - simmer, but how good!

Simmering is perhaps the most gentle way to prepare food. The temperature during cooking using this method rarely rises above 80-90°C, which allows you to preserve vitamins and microelements as completely as possible. In addition, the name itself contains the most important principle - not just languor, but slow languor, for quite a long time, sometimes for 10-12 hours! The advantages of this cooking method are obvious:
. The products just basically can’t burn;
. The flavors of the cooking products are mixed in the best possible way;
. Vegetables do not overcook, maintaining color, structure and smell;
. Slow cooker porridge turns out crumbly;
. Almost any, even the most unfortunate, tough meat will turn out tender, juicy and aromatic;
. You can cook dishes in a slow cooker without salt, adding it later to your plates to taste. This significantly reduces salt consumption, which is very important for hypertensive patients and those losing weight;
. Dishes that require constant attention are perfectly prepared in a slow cooker: jam, jam, winter salads, lecho, adjika, etc. - they will not burn or be overcooked;
. In a slow cooker you can cook using the sous vide technology, when products are sealed in vacuum bags and cooked at a temperature of no more than 80°C, essentially simmering in their own juices;
. The slow cooker is ideal for making jellied meats and aspic;
. Baked milk and homemade condensed milk are great in the slow cooker;
. And finally, a slow cooker is an opportunity to try real national dishes, traditionally prepared using the long-simmering method.

There are no particular difficulties in handling a slow cooker, but there are a few rules you still need to remember. For example, do not put frozen foods in the bowl; it is better to defrost them in advance. Cut the vegetables into pieces of the same size. Before placing meat in a bowl, be sure to cut off all visible fat from it, since it does not evaporate or melt during such a gentle heat treatment. The meat can be pre-fried to preserve the flavor and at the same time render out excess fat. Onions and carrots can also be sautéed before placing in the bowl, but if you don’t have time, you can do without frying. When preparing first courses, accurately calculate the amount of water, since the liquid practically does not evaporate. For best results, fill the bowl at least halfway, but not all the way to the top, leaving at least 5cm from the lid. All products should be almost completely covered with liquid (broth, sauce, gravy, etc.). When modifying regular recipes for the slow cooker, remember to quadruple the cooking time. Remember that vegetables take the longest to cook, followed by poultry and meat, and seafood the fastest to cook. Therefore, vegetables should be at the very bottom.

During cooking, try not to open the lid, as the temperature, already low, drops and the cooking time increases by 10-20 minutes with each opening.

This is such an assistant - slow, but so necessary! An ideal option for those who are not interested in multifunctionality, but in “narrow specialization,” reliability and usefulness.

Larisa Shuftaykina

• — Cuban beef stew Ropa Vieja —

  Ingredients:

  Flank steak with a total weight of 900 g, cut in half lengthwise, then crosswise into 4 pieces
  2 cans (800 g) diced tomatoes
  1/2 cup water
  1 red bell pepper, thinly sliced
  1 green bell pepper, thinly sliced
  
  2 cloves garlic, thinly sliced
  1 jalapeno, seeds removed and thinly sliced
  1/2 tsp. dried oregano
  1/2 tsp. ground coriander
  1 bay leaf
  1/2 cup pitted green olives
  2 tbsp. capers, dry
  3 tbsp. coarsely chopped cilantro
  Cooked rice or warm tortillas, to serve
  

  Preparation:

  Salt and pepper the meat. Place the tomatoes, water, bell peppers, onions, garlic, jalapenos, oregano, coriander and bay leaves in a slow cooker. Add the meat, cover and cook on High for 5 hours until the meat is very tender.

  Transfer the meat to a cutting board and let stand for 10 minutes. Remove bay leaf. Add olives, capers and 1 tablespoon of cilantro to the gravy.

  Using 2 forks, break the meat into fibers. Transfer the meat to the gravy to warm through. Season the gravy with salt and pepper. Divide the meat and gravy into bowls, sprinkle with the remaining 2 tablespoons of cilantro and serve with rice or warm tortillas.

• — Vegetable stew —

  Ingredients:

  2 sprigs rosemary
  5 sprigs oregano
  5 sprigs thyme
  2 artichokes
  1 cup farro (spelt)
  1/4 cup olive oil
  1.5 cups tomato juice
  1/2 cup water
  2 tsp kosher salt
  1 tsp crushed red pepper
  2 heads garlic, tops trimmed off
  1 lemon, cut into 0.3 cm thick slices.
  1 cubanella pepper, cut into 0.8 cm slices.
  1/2 red bell pepper, cut into 0.8 cm slices.
  1/2 yellow bell pepper, cut into 0.8 cm slices.
  1 medium onion, cut into 4 pieces
  1 large eggplant, cut into 6 wedges
  1 cup dried Black mission figs, stem trimmed
  1/2 cup yellow raisins
  1 fennel bulb, peeled and cut into 6 wedges
  230 gr. large cherry tomatoes, cut into halves
  1 small zucchini, cut into small pieces
  1 small yellow squash, cut into small pieces
  170 gr. Kale cabbage, stem cut, leaves cut into 4 pieces
  Toasted pine nuts, fresh oregano, lemon slices, parmesan shavings and sherry vinegar

  Preparation:

  Use kitchen twine to tie rosemary, oregano and thyme together. Clear .

  Place the artichokes and bunch of herbs in the slow cooker along with the other ingredients except the zucchini, squash and kale. Close it with a lid and cook for 4 hours. Gently stir the stew, add the zucchini, squash and kale and submerge them in the liquid. Cover with a lid and cook for 2 hours.

  Discard the bunch of herbs, season the stew with salt, add pine nuts, oregano, Parmesan and sherry vinegar to taste, garnish with lemon slices and serve.

• — Chicken in Thai style —

  Ingredients:

  One 400 gr. can of unsweetened coconut milk
  1 tbsp. finely grated fresh ginger
  1 tbsp. + 1 tsp. green curry paste
  2.5 tsp asian fish sauce
  1.3 kg. skinless chicken thighs
  1 medium red onion, cut into small cubes
  2 medium Yukon Gold potatoes, cut into small pieces
  1/2 cup grape tomatoes
  1.5 tsp. fresh lime juice
  Kosher salt and freshly ground pepper
  Cilantro leaves, lime wedges and rice for serving

  Preparation:

  Add coconut milk, ginger, 1 tablespoon curry paste, and 1.5 teaspoons fish sauce to the slow cooker. Add chicken thighs and onions, cover and simmer on low for 2.5 hours until chicken is tender. Add the potatoes and tomatoes, cover and simmer for another 1 hour until the potatoes are tender.

  Transfer chicken and vegetables to a plate. Skim off excess fat from the sauce and transfer to a blender. Add lime juice and remaining 1 teaspoon curry and fish sauce. Puree until smooth. Season the sauce with salt and pepper and pour the sauce over the chicken. Sprinkle with cilantro. Serve with rice and lime wedges.

• — Meat goulash —

  Ingredients:

  2 tbsp. olive oil
  2 kg. Boneless short ribs, cut into small pieces
  1 large onion, chopped
  3 cloves garlic, minced
  4 carrots, cut into small pieces
  1/4 cup sweet paprika
  1 tbsp. ground cumin
  1 tsp ground coriander
  3 cups chicken broth
  4 sprigs thyme
  2 bay leaves
  Salt and freshly ground pepper
  Sour cream and pasta for serving

  Preparation:

  Heat olive oil in a large frying pan. Season the meat with salt and pepper. Grill half the ribs over medium-high heat, about 12 minutes. Transfer to slow cooker. Repeat with remaining ribs.

  Drain excess liquid from the pan, reserving only 2 tablespoons. Add the onion, garlic and carrots and cook over low heat, stirring, until the onion softens, about 5 minutes. Add paprika, cumin and coriander and cook, stirring, until fragrant, about 1 minute.

  Transfer vegetables to slow cooker. Pour in the broth, add thyme and bay leaf, cover and bring to a boil on high. Cook for 4 hours until the meat is very tender. Discard the bay leaf and thyme and remove excess fat with a spoon. Serve the goulash in deep bowls with the pasta and a dollop of sour cream.

• — Spicy chicken with black lentils —

  Ingredients:

  1 cup black lentils, rinsed and drained
  One 400 gr. can of chopped tomatoes
  1 cup chicken broth
  4 skinless chicken thighs, fat trimmed
  2 tsp butter
  1 tsp olive oil
  1 large yellow onion, finely chopped
  5 large cloves garlic, finely chopped
  2 tsp grated ginger
  1 tsp kosher salt
  3 tbsp. berbere spice
  1 tbsp. sweet paprika
  1/2 cup white wine
  Freshly ground black pepper
  1/2 cup Greek yogurt, to serve
  Fresh cilantro

  Preparation:

  Place lentils, tomatoes, and chicken broth in a slow cooker. Add chicken and set heat to high.

  In a large skillet over medium heat, heat the olive oil and melt the butter. Add onion, garlic, ginger, and salt and cook until soft, about 4 minutes. Add berbere spices and paprika and cook, stirring, until fragrant, about 2 minutes. Pour in the wine and deglaze the pan for about 2 minutes. Transfer mixture to slow cooker. Season the stew with salt and black pepper. Cover and cook on high for 2.5 hours or low for 5 hours until chicken is tender.

  Place chicken and lentils on plates. Serve with a dollop of yogurt and chopped cilantro.

• — Pork with chickpeas —

  Ingredients:

  8 cups hot water
  1 kg. smoked pork knuckle
  1.5 cups dry chickpeas, soak overnight and drain
  3 large carrots, cut into small pieces
  1 medium onion, diced
  2 bay leaves
  2 sprigs thyme
  3 medium red-skinned potatoes, peeled and quartered
  1/2 cup chopped parsley
  Salt and freshly ground pepper

  Preparation:

  Add water, ham hocks, chickpeas, carrots, bay leaves and thyme sprigs to the slow cooker. Cover with a lid, set to high and cook for 1 hour 30 minutes, stirring occasionally. Add the potatoes, cover and cook on low for 1 hour 45 minutes, until the meat and potatoes are tender.

  Transfer meat to a large plate. Remove bay leaf and thyme sprigs. When the meat has cooled slightly, cut it into small pieces. Return meat to soup. Cut the carrots into very small pieces. Remove the potatoes and mash them into a puree. Add the puree along with the parsley to the soup. Season with salt and pepper and serve.

• — Gumbo —

  Ingredients:

  5 sprigs oregano
  5 sprigs thyme
  1.5 sticks unsalted butter
  1.5 cups flour
  230 gr. andouille sausage, cut into small pieces
  16 cipollino onions, peeled
  6 cloves garlic, minced
  1 leek, white and light green parts only, chopped
  1 red pepper, diced
  1 green bell pepper, diced
  3 celery stalks, chopped
  3 carrots, cut into small pieces
  2 tbsp. smoked paprika
  450 gr. okra, cut into thick slices
  2 tsp kosher salt
  4 bay leaves
  2 liters chicken broth
  1/2 cup long grain rice
  450 gr. skinless, boneless chicken thighs, cut into medium-sized pieces
  16 large shrimp, peeled
  8 crab claws
  Chopped parsley for serving
  Hot sauce for serving

  Preparation:

  Use kitchen twine to tie together the oregano and thyme. Set the slow cooker to high. Add butter, close the lid and wait until the butter melts. Slowly add flour with constant stirring. Add herbs and remaining ingredients except rice, chicken and seafood and stir to combine. Cover with a lid and cook for 3 hours.

  Add rice and chicken, cover and cook for 45 minutes. Add shrimp and crab claws, cover and cook for another 15 minutes. Discard the bunch of herbs and bay leaf and add salt. Garnish the gumbo with parsley. Serve gumbo with hot sauce.

The stove is the center of attraction and the heart of the Russian hut. A source of heat, a sleeping place, a bathhouse - and, of course, a place for cooking. Housewives put a pot of raw ingredients in a cooling oven overnight, and in the morning they fed the whole family with aromatic warm porridge or treated guests to the most tender meat. The principle of simmering in an oven at a temperature below boiling, which allows you to preserve the maximum benefits of the product, can be reproduced in a city kitchen. Meet the slow cooker. An electrical appliance with a metal body, a clay pot inside and a glass lid. It heats not only from below, but also from the sides, has only one (sometimes two - low and high) operating mode, and takes from 6 to 12 hours to prepare a dish.

You can prepare and put all the ingredients in a pot at once, press a button, go to bed, and wake up in the morning to the smells inviting you into the kitchen. And if you have time and desire, you can cook according to more complex recipes, adding ingredients during the cooking process. For those who still don’t have the opportunity to turn around the stove, here’s some advice: cut, salt and season all the ingredients you need for your favorite dish in advance, freeze them in a bag, and when you’re ready to cook, just take them out of the freezer and pour them into the slow cooker. filled with water or broth. By the way, due to the fact that no active boiling occurs during operation, in seven hours only about 100 ml of liquid is evaporated without a trace and approximately 150 - 100 ml is absorbed into vegetables or meat, and 200 ml into porridge (cereal dishes). Another advantage: despite long cooking, vegetables and cereals retain their structure and do not turn into a homogeneous porridge.

The slow cooker is good for all food groups. We will prepare one dish for meat eaters, one vegan and make a fermented milk product.

Vegan Pumpkin Curry in the Slow Cooker

Rich in spice and warming with orange color, this curry is a great way to kick off the fall season of pumpkin dishes. This recipe is based on chickpeas, a rich source of dietary fiber, folate, plant protein and the king of immunity minerals, zinc. Adding kale and bell peppers toward the end of cooking adds even more color and makes the dish more interesting in texture. Served with rice, cilantro, chopped peanuts and a splash of lime juice.

Ingredients

• 1 chopped onion
• 2 carrots, peeled and chopped
• 3 cloves garlic, minced
• 500 g chickpeas pre-soaked in acidic water
• 500 g pumpkin puree (bake and puree the pumpkin)
• 60 ml peanut butter
• 400 ml coconut milk
• 350 ml vegetable broth*
• 1 1/2 tbsp. spoons curry powder
• 1 1/4 teaspoons salt
• 1 small bunch coarsely chopped kale
• 1 chopped bell pepper
• Juice of 1/2 lime
• Rice, chopped peanuts, cilantro and lime for serving

Note :

Vegetable broth can also be pre-cooked in the slow cooker. To prepare it, use all the vegetables available in the kitchen, primarily those that need to be consumed as soon as possible. A convenient option is to leave and freeze leftover vegetables while preparing other dishes: the tips of celery stalks, the tops of carrots or onion pieces. Fresh vegetables only need to be washed, and can be boiled with the skins on and cut into 2-3 pieces. Add 450 g of vegetables per 1 liter of water. After cooking, drain the broth through a fine sieve and discard the cooked vegetables. The broth will keep for up to 5 days in the refrigerator and several months in the freezer.

Preparation

• Place onion, carrots, garlic, chickpeas, pumpkin puree, peanut butter, coconut milk, vegetable broth, curry powder and salt in slow cooker bowl.
• Cover with a lid and cook for 8 hours on low or 4 on high.
• Add the kale and bell peppers and continue to simmer for another 1 hour, uncovered. Pour in lime juice.
• Serve with rice, chopped peanuts, cilantro and lime.

Roast beef with vegetables in a slow cooker

Meat prepared by simmering has the most delicate taste, crumbles into fibers and literally melts in your mouth. A slow cooker can even handle tough game meat like elk or bear. Well, we will prepare roast beef from beef tenderloin.

Ingredients

• 500-1500 g beef on the bone
• 6 washed potatoes with skins
• 1 large onion, cut into 4 pieces
• 6 carrots, peeled and halved
• 1 tbsp. spoon of fresh thyme
• 1 tbsp. spoon of fresh rosemary
• 250 ml beef bone broth*
• 2 tbsp. tablespoons Worcestershire sauce or balsamic vinegar

Note :

Beef bone broth is ideally prepared in a slow cooker. Pour cold water over the beef marrow and joint, add a tablespoon of apple cider vinegar, salt and optionally aromatic root vegetables. Simmer for 12-24 hours on low mode.

Preparation

• Place the meat in the slow cooker and surround it with the potatoes, onions, carrots and herbs. Add beef bone broth and sauce.
• Cover with a lid and cook for 6 hours on high or 8 on low.
• Remove from slow cooker, cool slightly and cut into small pieces.
• Serve with vegetables.

Ryazhenka in a slow cooker

To prepare homemade fermented baked milk you need only two ingredients - milk and sour cream as a starter. For best results, fill the slow cooker half to ¾ full with milk.

Ingredients

• 2-3 liters of raw or pasteurized whole milk
• 2-3 tbsp. spoons of sour cream

Preparation

Turn on the slow cooker and let the bowl warm slightly. Pour in the milk, cover with a lid and simmer for 12-15 hours. Ready baked milk has a dark beige color and a light creamy aroma. Turn off the slow cooker and let the milk cool to 30-35 degrees. Remove any foam and crusts that have formed. Add sour cream to the milk and mix well. Cover with a blanket to keep warm and leave for 12-15 hours. Pour the finished fermented baked milk into glass bottles and put them in the refrigerator.

A few more seasonal recipes and tips for choosing quality meat