8 Slow Cooker Dinners That Save Weekdays
Beef stew, salsa chicken, pulled pork, white chicken chili, pot roast, honey garlic chicken, lentil soup and chicken tortilla soup.
Ten minutes in the morning, dinner waiting at six. These eight slow cooker dinners need little prep and suit a family schedule.
Slow cooker safety
- Thaw meat first. Frozen meat can sit too long at unsafe temperatures in a slow cooker.
- Fill it half to two-thirds full so it heats evenly.
- Keep the lid on; each peek adds cooking time.
- Check the temperature: poultry to 165°F, beef and pork roasts until fork-tender (well above 145°F).
Times below are for a 6-quart slow cooker.
Classic beef stew
- 2 pounds beef chuck, cubed
- 1 1/2 pounds potatoes
- 4 carrots
- 1 onion
- 3 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons flour
Toss the beef in flour, add everything and cook on low 8 hours or high 4 to 5 hours.
Salsa chicken
- 2 pounds boneless chicken breasts or thighs
- 1 1/2 cups salsa
- 1 tablespoon taco seasoning
Cook on low 4 to 6 hours or high 2 1/2 to 3 hours, to 165°F. Shred for tacos, bowls or burritos.
Pulled pork
- 3 to 4 pounds pork shoulder
- 1 tablespoon each paprika, brown sugar and salt
- 1 onion
- 1/2 cup broth
- Barbecue sauce
Rub the pork, cook on low 8 to 10 hours until it shreds easily, then toss with sauce.
White chicken chili
- 2 pounds chicken breasts
- 2 (15-ounce) cans white beans
- 1 (4-ounce) can green chiles
- 4 cups chicken broth
- 1 teaspoon cumin
- 4 ounces cream cheese
Cook on low 6 hours, shred the chicken and stir in the cream cheese until melted.
Pot roast with vegetables
- 3 pounds chuck roast
- 1 1/2 pounds potatoes
- 4 carrots
- 1 onion
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
Sear the roast if you have time, then cook everything on low 8 to 9 hours until tender.
Honey garlic chicken
- 2 pounds chicken thighs
- 1/3 cup honey
- 1/3 cup soy sauce
- 4 garlic cloves
- 1 tablespoon cornstarch
Cook on low 4 to 5 hours to 165°F. Thicken the sauce with cornstarch on high for 15 minutes.
Red lentil soup
- 1 1/2 cups red lentils, rinsed
- 1 onion
- 2 carrots
- 1 (15-ounce) can diced tomatoes
- 6 cups broth
- 1 teaspoon cumin
- Lemon juice
Cook on low 6 to 8 hours. Stir in lemon juice before serving.
Chicken tortilla soup
- 1 1/2 pounds chicken breasts
- 1 (15-ounce) can black beans
- 1 cup corn
- 1 (15-ounce) can diced tomatoes with chiles
- 4 cups chicken broth
- 1 teaspoon cumin
Cook on low 6 hours, shred the chicken and serve with tortilla strips, avocado and lime.
