Slow Cooker Chicken Tacos: Shredded chicken cooked with taco seasonings for a versatile meal.
Slow Cooker Salsa Chicken: Simple, flavorful chicken cooked in salsa, great for meal prep or weeknight dinners.
Crock Pot Tuscan Chicken: A creamy and savory chicken dish with sun-dried tomatoes and spinach.
Slow Cooker Pot Roast: Classic comfort food with tender meat and vegetables.
Slow Cooker Thai Chicken Curry: Aromatic and flavorful, can be made dairy-free and gluten-free.
Slow Cooker Pulled Pork
Ingredients
1.3kg pork shoulder
75g chipotle paste
2 tbsp honey
2 tbsp dark brown sugar
2 tbsp tomato ketchup
1 tbsp apple cider vinegar
Instructions
Remove the skin from the pork shoulder and any large lumps of fat. Place the pork in the slow cooker pot.
Mix together the chipotle paste, honey, dark brown sugar, tomato ketchup and apple cider vinegar in a bowl until you have a smooth paste.
Pour the marinade over the pork shoulder and use your fingers to rub the marinade all over the meat. Ideally, leave this to marinade overnight - but you can cook the pork straight away if needed.
Turn the slow cooker onto low and cook the pork for 5-6 hours. After this time, turn off the slow cooker and remove the pork from the slow cooker and onto a chopping board. Use two forks to 'pul' the pork then place back in the slow cooker.
Mix the pork well with the juices in the pot and then serve straight away in gluten free baps with coleslaw and cheese - it also goes really well in gluten free wraps or with jacket potatoes.
Pork Shoulder – If you’re making pulled pork then a boneless pork shoulder is definitely my joint of choice. The fatty layers sort of dissolve with the slow cooking which means it falls apart so easily. This would work with a pork leg as well but I find shoulder is much better.
Chipotle Paste – This is the key ingredient in my pulled pork recipe as it adds a smoky, delicious flavour which is mildly spicy. Despite using a lot of paste it’s only a mild spice. I use the Sainsbury’s own paste or the Lazy Chipotle Paste, both of which are gluten free. Always double check the ingredients though.
Honey – This adds a lovely stickiness to the pulled pork. You can use maple syrup if you prefer but I find honey is cheaper and I like the subtle flavour it gives it.
Dark Brown Sugar – Adding sugar to the pulled pork may seem excessive but it honestly brings out the best in it! Dark brown sugar help accentuate the smokiness and make this feel like a real treat.
Slow Cooker Chicken Noodle Soup
Ingredients
1.5 litres gluten free chicken stock, (I used Knorr made with 2 stock pots)
2 chicken breasts
4 carrots, (peeled and finely chopped)
2 celery sticks, (finely chopped)
2 garlic cloves, (peeled and chopped)
1 bunch fresh rosemary
1 bunch fresh thyme
150 g gluten free rice noodles, (uncooked)
Fresh parsley, (chopped - for topping)
Instructions
Place the chicken breasts at the bottom of the slow cooker. Then place the chopped carrots, celery and garlic cloves on top. Bunch the thyme and rosemary together with some string and place on top.
Pour over the chicken stock so everything is covered, place the lid on the slow cooker and cook for 3-4 hours on high OR 6-8 hours on low. Feel free to stir occasionally if you wish, or just leave the whole thing to cook overnight/while at work.
Once cooked, remove the herb bundle and then use two forks to shred the chicken. Next, add the rice noodles, ensure they are submerged and replace the lid for 5 minutes. Remove the lid and stir the (now cooked) noodles into the soup.
Season with salt and pepper if desired, top with some fresh chopped parsley and serve hot.
Slow Cooker Turkey Bolognese
Ingredients
1 tbsp virgin olive oil
500g turkey mince
2 medium onions, (peeled and finely chopped)
3 garlic cloves, (peeled and crushed)
2 celery sticks, (finely chopped)
1 carrot, (finely chopped)
2 tbsp dried basil
1 tbsp dried oregano
400 g tinned chopped tomatoes
300 ml passata
125 ml red wine
1 GF vegetable stock pot
2 tbsp tomato puree
1 tsp gluten free yeast extract
Instructions
Add the olive oil to a frying pan (or use your slow cooker pot if it is hob-friendly) and place on a medium heat. Add the mince, onions, garlic, celery and carrot and fry for 5-7 minutes until the mince is brown all over.
Add the mince and all the remaining ingredients to the slow cooker and mix well to combine. Place the lid on and cook for 3-4 hours on high or 6-8 hours on low. Stir and serve with gluten free spaghetti (or any pasta shape of choice) sprinkled with parmesan.
Slow Cooker Paprika Chicken
Ingredients
500 g boneless chicken thigh fillets
1 red pepper
1 yellow pepper
2 tsp chopped garlic
1 onion, finely chopped
1 x 400g tin of chopped tomatoes
1 tbsp gluten free plain flour
2 tbsp sweet smoked paprika
1 tbsp hot paprika
250 ml chicken stock, 1 stock pot + 250ml boiling water
200 ml sour cream
Instructions
Add the onions to a frying pan with a little olive oil and fry on a low heat for around 5 minutes until they start to go transluscent.
Add the cooked onions and everything else (EXCEPT the soured cream and parsley) to the slow cooker pot. Stir well and then place the lid on and cook for 3-4 hours on high or 5-6 hours on low.
Before serving, stir in the soured cream. Spoon over mashed potato, rice or pasta and garnish with freshly chopped parsley.
Slow cooker rice pudding
Ingredients
6.8 cups pudding rice, (short grain rice)
1.5 tbsp butter, (melted)
3 cups full fat milk
0.8 cups double cream
0.5 cups caster sugar
1 tsp vanilla extract
0.3 tsp ground nutmeg
Instructions
Rinse the pudding rice in a sieve under cold water and drain.
If you are not using a non-stick slow cooker, use a little butter to grease the bottom and sides of the slow cooker pot to stop the pudding from sticking as it cooks.
Add the rice, melted butter, milk, cream, sugar, vanilla extract and ground nutmeg to the slow cooker pan and stir to mix.
Place the lid on and cook for 3 hours on low. You can give the rice a stir half way through the cooking time or just leave it. Slow cookers do vary, so check the rice after 2 hours and again after 2 hours 30 mins – it's done when the rice is tender (not mushy) and the creamy sauce is thick and silky.
Honey Garlic Chicken
1.5 pounds boneless, skinless chicken thighs, cut into cubes
â–¢salt and pepper
â–¢4 cloves garlic, minced
â–¢1 inch piece of fresh ginger, minced
â–¢1/2 cup low sodium soy sauce, or coconut aminos
â–¢1/3 cup honey
â–¢3 tablespoons ketchup
â–¢1/2 tablespoon sriracha
â–¢2 tablespoons chicken broth or water
â–¢1 cup frozen cubed pineapple
â–¢1 tablespoon corn starch or arrowroot powder + 1 tablespoon water
â–¢sesame seeds for garnish
â–¢chopped green onion for garnish
Instructions
Season chicken with salt and pepper.
Combine garlic, ginger, soy sauce, honey, ketchup, sriracha and broth/water in a small bowl and whisk together.
Place chicken and the pineapple in the slow cooker and pour the sauce over top.
Cook on low for 3.5-4 hours.
Remove lid and transfer chicken with a slotted spoon to a dish and set aside.
Whisk together the cornstarch (or arrowroot powder) and water in a small bowl. Add to the slow cooker (with it still on) and stir into the sauce until thickened. (*see note)
Once thickened, add the chicken back into the pot, stir to combine then garnish with green onions and sesame seeds.
Serve over rice and enjoy!
*If mixture isn’t thickening, transfer to a small sauce pot and stir over medium heat on the stove-top to thicken. Depending on your slow cooker, there may not be enough heat to activate the cornstarch to thicken.
Lentil Soup
Ingredients
â–¢2 tablespoons extra-virgin olive oil
â–¢3 medium carrots, , peeled and diced
â–¢1 small sweet onion, , diced
â–¢3 cloves garlic, , minced
â–¢1/8 teaspoon crushed red pepper flakes
â–¢salt and pepper, , to taste
â–¢2 cups dried red lentils, , rinsed
â–¢6 cups low-sodium chicken broth
â–¢6 ounces kielbasa, , cut into small bite-sized pieces
â–¢1/2 teaspoon salt
â–¢1/2 tablespoon dried Italian herbs
â–¢2 & 1/2 tablespoons lemon juice
Instructions
Coat a 6-quart crockpot with nonstick cooking spray.
In a large nonstick skillet, warm the olive oil over medium-high heat. Add the carrots and onion; sauté for 4-5 minutes until veggies are tender. Add in the garlic until fragrant, about 20 seconds. Season with the red pepper flakes and a sprinkle of salt and pepper.
Transfer vegetable mixture to the crockpot, along with the dried lentils, broth, kielbasa, and salt. Stir to combine, cover, and cook on low for about 5 & 1/2 hours until the lentils are tender.
Stir in the herbs and lemon juice. Taste and adjust seasoning, if necessary.
Carnitas (Mexican Pulled Pork)
Ingredients
â–¢5 pounds boneless pork butt, cut into large 3-4-inch chunks
â–¢1 large white onion, sliced
â–¢2 bay leaves
▢1½ tablespoon salt, divided
â–¢2 teaspoon black pepper, divided
▢1½ tablespoon Mexican oregano, or regular oregano with ¼ teaspoon dried marjoram and ⅛ teaspoon or coriander
â–¢2 teaspoon ground cumin
â–¢6 cloves garlic, minced
â–¢1 teaspoon chili powder
▢2 large oranges, juiced, (½ to ¾ cup)
▢2 large limes, juiced, (¼ to ⅓ cup)
â–¢2 chipotle chiles in adobo sauce, or 1 tablespoon chipotle powder
â–¢1 cup light Mexican beer, or chicken stock (gluten-free)
US Customary – Metric
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Instructions
Season the pork: Generously season the pork with salt and pepper.
Combine the sauce: In a small bowl, combine 1 tablespoon of salt and 1½ teaspoons of black pepper with Mexican oregano, ground cumin, minced garlic, chili powder, fresh orange juice, lime juice, and beer (or chicken broth). Roughly chop the chipotles and add them to the bowl with 1-2 tablespoons of adobo sauce. Mix well to combine.
Add the ingredients: Transfer the pork to a large slow cooker, top it with the sliced onion and bay leaves, and pour the sauce mixture over it.
Slow cook until tender: Cover and cook on LOW for 8-10 hours (for best results) or on HIGH for 5-6 hours.
Shred the pork and save the cooking liquid: Remove the pork from the slow cooker and let it rest for at least 15 minutes before shredding with two forks. Reserve the cooking liquid in a clean bowl to keep the meat juicy and flavorful.
Tip (optional): If you have more than 2 cups of cooking liquid left in the slow cooker, transfer it to a small sauce pot and simmer it gently on the stovetop to reduce it to about 2 cups.
To Crisp the Carnitas (optional but recommended)
Oven method: Preheat the oven broiler to high. Spread the shredded pork evenly on a large baking sheet lined with foil. Drizzle a bit of the reserved cooking liquid over the meat to keep it juicy, then broil for 5-10 minutes, stirring halfway, or until the edges are browned and crisp to your liking.
Skillet Method: Heat 1-2 tablespoons of oil in a large cast-iron skillet set over medium-high heat. Spread a single layer of shredded pork in the skillet (avoid overcrowding). Sear the meat for 2-3 minutes undisturbed until golden brown. Stir and cook for 2-3 more minutes or until the desired crispiness is reached. Add a splash of broth or reserved cooking liquid as needed.
Notes
Yield and servings – This recipe calls for a 5-pound pork butt or pork shoulder. After cooking, the final yield will be approximately 3 to 3.5 pounds of shredded pork. For tacos (2-3 ounces per taco), this recipe will make around 16-25 tacos. For burritos/bowls (4–6 ounces per serving), you can expect about 8-12 servings.
For best results, cook on LOW for 8–10 hours until the pork is fork tender, and it reaches an internal temperature of 195–205°F (90–96°C) as measured by a digital meat thermometer.
Should you trim excess fat from the pork before cooking? You can, but I highly recommend you don’t. After all, traditional carnitas are simmered in lard, so a little excess fat will help ensure juiciness and moisture. It’s also important to note that the shredded pork will dry out as it cools. The excess fat will make a fattier cooking liquid essential for restoring moisture and seasoning after shredding/broiling/or storage.
Storage and leftovers: Store leftover carnitas (and the cooking liquid) in separate airtight containers in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat the desired amount of pork and liquid in the microwave, oven, or stovetop before adding it to your favorite recipes.
If you’re cooking a bigger 6-8 pound pork shoulder/butt, I recommend doubling the other ingredients, particularly the onion, seasoning, spices, and orange juice, and increasing the cooking time by 1-2 hours. Be sure to use an extra large slow cooker like this Hamilton Beach 10-Quart Slow Cooker.
To make carnitas in the Instant Pot: Add the ingredients to the Instant Pot and cook on HIGH pressure for 40 minutes, followed by a 15-minute natural release. Shred the pork, then crisp it under the broiler or in a skillet.
To make carnitas in the oven: Add the ingredients to a large Dutch oven and place it in a preheated 300°F (150°C) oven for 3–4 hours, covered, until tender and the internal temperature reaches 195–205°F (90–96°C) as measured by a digital meat thermometer. Shred the pork, then crisp it under the broiler or in a skillet.
Carnitas should always be made with pork butt (pork shoulder). Pork butt is high in fat, keeping it juicy, flavorful, and ensuring tender, fall-apart meat. Use bone-in or out.
Layer with flavors. Rub the pork with salt and pepper before adding it to the slow cooker and topping it with sliced onion and bay leaves. Combine the Mexican oregano, ground cumin, minced garlic, chili powder, orange juice, lime juice, chipotles in adobo, and chicken broth (or light Mexican beer) in a medium bowl and pour it over the pork.
Orange juice is key to perfect carnitas. It adds sweetness and tenderizes the meat. It also builds a beautiful braising broth that doubles as flavorful cooking juices once the pork is finished cooking. Most importantly, the natural sugars in orange juice help crisp and brown the tender edges as it broils.
Cook low and slow. Cooking on LOW for 8–10 hours results in more tender, flavorful pork than cooking on HIGH for 4–6 hours.
Pan-fry or broil for a delicious, crispy texture. After slow cooking, shred the pork and crisp it under the broiler or in a skillet to get those signature golden, caramelized edges.
Can I make Carnitas in the Instant Pot? Yes! Add the ingredients to the Instant Pot and cook on HIGH pressure for 40 minutes, followed by a 15-minute natural release. Shred the pork, then crisp it under the broiler or in a skillet.
Simple Slow Cooker Whole Chicken
This recipe makes for fall off the bone chicken and takes under 10 minutes to prepare. There is no easier way to cook a whole chicken! The dry-rub spice mix infuses the meat with flavour and the chicken drippings at the bottom of the crock-pot taste delicious on top of quinoa. Optionally you can also dip your chicken in the drippings for even more moisture and flavour! Soooo delicious!
I like quick, easy meals and usually coat the chicken with the dry rub just before it goes into the slow cooker. If you have additional time, you can optionally rub the spice mix over the chicken and refrigerate it overnight prior to putting it into the crock-pot to cook. This increases the flavour and can also save you a step in the morning if you will be cooking the chicken on a workday.
As variations to this recipe you may choose to add a quartered lemon, a few sprigs of rosemary or a few cloves of garlic to the chicken cavity.
Ingredients
1 whole chicken
1 small yellow onion, coarsely chopped
1 tsp black pepper
1 tsp Herbamare or sea salt
1 tsp garlic powder
½ tsp paprika
½ tsp thyme
½ tsp sage
¼ tsp cayenne pepper
Instructions
Rinse the chicken under cool tap water. Dry both the inside and outside of the chicken with a paper towel.
Combine all of the spices into a small bowl. Distribute half of the spices over the back of the chicken, rubbing the spice into the skin to make sure it’s evenly coated. Do the same to the front of the chicken with the remaining dry rub. Optionally you can save some of the spices to rub inside of the chicken cavity.
Spread the chopped onion over the bottom of the crock-pot and place the chicken on top. Cook the chicken on low for 6-7 hours or on high for 3-5 hours depending on the size of your chicken and temperature of your crock-pot. The chicken is done when the juices flow clear and the meat easily pulls away from the bones (internal temperature should be at least 180°F).
Chicken & Mushrooms
Ingredients
1 1/2 lbs Chicken Breasts
2 tbsp olive oil
16 ounce mushrooms sliced
1 onion diced, medium
2 cloves garlic minced
1 1/2 cups chicken broth
2 tbsp cornstarch
salt and pepper to taste
fresh parsley chopped ; optional
Instructions
In a medium skillet, add oil and chicken. Cook on medium-high heat and sear until brown, flip, and brown the other side. Place in slow cooker.
In the same pan, add onion and saute until tender. Add to slow cooker.
Place the mushrooms, garlic, and parsley in an even layer over the chicken and onions in the slow cooker. Pour in chicken broth and sprinkle with salt and pepper and cook on low for 4 hours.
Remove the chicken from the slow cooker, and add cornstarch to the juices and mushrooms. Whisk until smooth. Return chicken to slow cooker and cook until the gravy is thick about 20 minutes.
Serve over rice or pasta!
Ultra Moist Slow Cooker Meatballs
Ingredients for the meatballs
1 lb ground turkey, or beef
1 large egg, beaten
Ingredients for the sauce
Instructions
Lightly grease or spray the bowl of a 4-quart slow cooker and set aside.
Make the meatballs: In a large bowl, stir together the meat, egg, almond flour, basil, oregano, garlic, black pepper, salt and red pepper flakes until very well combined.
Use your hands to mash instead of stir, if it works better.
Use an ice cream scoop to portion the mixture into about 2-Tablespoon scoops.
Roll each portion into a ball (lightly wet your hands if necessary to prevent sticking).
Place the meatballs in the prepared slow cooker bowl, about 1" apart. Set the bowl in the slow cooker but don't turn it on just yet.
Make the sauce: in a large mixing bowl, whisk together all of the sauce ingredients until combined. Pour over the meatballs.
Cover and cook on low for 3 hours until meatballs are tender.
Notes
To make ahead: Prep the meatballs and sauce in the bowl of the crockpot the night before. Add the bowl to the machine in the morning, set the cooking time, and make sure that the machine
You can cook 1.5 hours on high if you are pressed for time.
This is the slow cooker I use.
Feel free to replace the turkey with whatever ground meat (beef/pork) you prefer for your meatballs.
Store leftovers in an airtight container in the fridge for up to a week, or in the freezer for up to three months.
Yield: 13 meatballs
Cilantro Lime Chicken
Ingredients
½x1x2x
▢½ c chicken broth
▢¼ c olive oil
▢¼ c lime juice
â–¢4 cloves garlic, peeled and smashed
â–¢1 jalapeno, seeded and chopped; see Note 1
â–¢2 teaspoon cumin
â–¢1 teaspoon paprika
â–¢1 teaspoon kosher salt, see notes
â–¢1 teaspoon ground pepper
â–¢2 lb boneless skinless chicken breasts
▢½ c chopped cilantro
Instructions
Place the chicken broth, olive oil, lime juice, garlic, jalapeno, salt, cumin, paprika, and pepper into a food processor. Blend until the garlic and jalapeno are pulverized and the sauce is well incorporated. (See Note 2)
Lay the chicken in a single layer in the crockpot. Pour the sauce over the chicken.
Cover and cook on high for 3-4 hours or low for 5-6 hours, until the chicken is very tender and easily pulls with the tines of a fork.
Using two forks, shred the chicken right in the pot. Add the cilantro, then toss until well combined. Serve warm, right away. Enjoy!
Recipe Notes
Note 1. If you prefer spicier chicken, keep the jalapeno seeds and/or double the jalapenos. You may also want to add up to 1 teaspoon chili powder to the sauce.
Note 2. If you don’t have a food processor, finely chop the jalapeno and garlic, then whisk all ingredients until emulsified (very well combined).
Can I Use Chicken Thighs?
Yes. They may take closer to 4 hours on high or 6 hours on low to become tender enough to shred. Do make sure they’re boneless and skinless, and do make sure you trim any large fat deposits first.
Can I make This a Freezer Meal?
Yes, definitely and totally encouraged. Place the chicken breasts into a gallon sized freezer bag, pour the marinade over the chicken, press out the air, and seal. Store in the freezer for up to 2 months. Defrost in the fridge overnight, dump into the crock pot, and cook on low 8 hours or high 4 hours.