These three slow cooker recipes are always a hit at my house. They are true comfort food in a pot. You’ll love these recipes because they are easy, (no browning ahead of time), budget friendly and a complete meal in themselves. And of course, delicious. So, as colder weather approaches and you’re craving some satisfying comfort food, you’ll want to give these three favorite crock pot recipes a try.
Family Favorite Crock Pot Recipes…
Original Rival Crock Pot Beef Stew
I have searched online for the link to this old Crock-Pot recipe but haven’t been able to find the exact one on their site. This recipe came in a small pamphlet with my Rival Crock-Pot that I received as a wedding gift in 1992. This classic beef stew is so yummy. With all the warm chunks of beef, potatoes, onions and carrots, it’s perfect for those chilly Fall and Winter evenings Here’s a copy of the recipe that I made years ago when my little brochure fell apart. It’s a mess but you know it’s a well-loved recipe if it has drips and stains on it, right?
Rival Crock-Pot Beef Stew
Ingredients
- 2 pounds beef chuck or stew meat cut into 1" cubes
- ¼ cup flour
- 1 ½ tsp salt
- ½ tsp pepper
- 1 ½ cups beef broth
- 1 tsp Worcestershire sauce
- 1 clove garlic
- 1 bay leaf
- 1 tsp paprika
- 4 carrots, sliced
- 3 potatoes, diced
- 2 onions, chopped
- 1 stalk celery, sliced
Instructions
- Place the trimmed and cubed beef into the slow cooker.
- Stir together the flour, salt and pepper in a separate small bowl. Sprinkle over the meat and stir together, coating the meat.
- Add all the remaining ingredients to the pot and stir.
- Cover and cook on high for 4-6 hours or on low 10-12 hours.
- Garnish with a bit of chopped parsley if desired.
Cuban Pork Stew from “Our Full Plate”
I came across this recipe online and I am so glad I did. A Mexican/Cuban inspired pork stew from Our Full Plate. The author listed this recipe as one of her favorite slow cooker meals and it’s one of ours now. I make it as instructed in the original recipe linked above but I love to garnish each serving with a sprinkling of fresh cilantro but also a small dollop of sour cream (or plain Greek yogurt) and a lime wedge. Yum.
Our Full Plate Mexican/Cuban Style Pork Stew
Ingredients
- 1 pork tenderloin
- 1 or 2 cans black beans
- 1 jar salsa
- 1 cup frozen corn
- ½ red onion, chopped
- salt to taste
Garnish
- fresh, chopped cilantro
- lime wedges
- sour cream
Instructions
- Rinse and pat dry the tenderloin and place into the slow cooker.
- Add all the remaining ingredients on top of the tenderloin.
- Cook on high for 6 hours or low 10-12 hours.
- You'll know it's done when the pork easily shreds with a fork. Shred the pork while still in the pot.
- Serve into individual bowls and garnish with the cilantro, sour cream and lime wedge. Your guests can squeeze the lime all over the top and it adds a nice brightness.
A Variation on Chicken Pot Pie
This Slow Cooker Creamy Chicken with Biscuits recipe is from Real Simple Magazine but they list the author as Abigail Chipley. I used to subscribe to Real Simple Magazine and have several recipes of theirs that I’ve kept and go back to often. I love that this recipe calls for boneless chicken thighs. They’re so moist, tender and economical. The “crust” in this version is biscuits rather than a pastry. If you’re in a hurry or want to make it even easier, you can use frozen biscuits. Yummy and easy as pie.
Creamy Chicken and Biscuits from Real Simple Magazine
Ingredients
- 3-4 carrots, chopped
- 2 stalks celery, sliced
- 1 small onion, chopped
- ¼ cup all-purpose flour
- 1 ½ pounds boneless, skinless chicken thighs
- ½ tsp poultry seasoning
- 1 ½ tsp salt (divided)
- ½ tsp black pepper
- ½ cup dry white wine
- ½ cup low-sodium chicken broth
- 1 cup frozen peas
- ½ cup heavy cream (or half and half)
- Biscuits
Instructions
- Place the chopped carrots, celery and onion into the slow cooker. Add the flour and stir a bit.
- Arrange the chicken thighs on top of the vegetables and sprinkle with the poultry seasoning, the salt and the pepper.
- Add to that the wine and the chicken broth.
- Cook on low for 6 hours or high for 3 hours.
- Prepare biscuits about ½ hour before serving.
- 10 MINUTES before serving add the cream, the frozen peas and another ½ tsp of salt to your slow cooker. Stir, re-cover and cook the remaining 10 minutes to heat through.
- Slice the biscuits in half and place open-faced in the bottom of each serving dish and top with creamy chicken and vegetable mixture.
Who’s hungry, now? Don’t forget to bookmark page this for future reference if you don’t want to print the recipes. And please feel free to share a link in the comments, below if you have a favorite crock-pot that recipe that you’d like to share.
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