Slow Cooker Hungarian Goulash
- 4 to 5 pounds beef stew meat, cut into 1-inch cubes
- 1 large onion, sliced
- 2 cloves garlic, minced
- 2 cans condensed tomato soup
- 3 to 4 cans water
- 1/3 cup Worcestershire sauce
- 2 tablespoons brown sugar
- 2 tablespoons paprika
- 1 tablespoon dry mustard
- 2 teaspoons salt
- 1 teaspoon pepper
- 4 to 5 cloves, bundled with cheesecloth and tied
- ¼ cup sour cream, optional
- Macaroni, cooked al dente according to box
Place meat in a slow cooker. Cover with sliced onion.
Combine garlic, tomato soup, Worcestershire sauce, brown sugar, paprika,
dry mustard, salt and pepper. Stir in water. Mix well; pour over meat. Nestle clove pouch in the middle.
Cover and cook on low for 8 to 10 hours or high for 4 hours. Add water if needed.
Before serving, remove the clove pouch. Stir in sour cream. Season to taste with salt and pepper. Serve over macaroni.
Slow Cooker Root Beer BBQ Chicken
- 2 pounds boneless, skinless chicken breasts
- 1 cup root beer
- 1 cup barbecue sauce
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- 1/2 teaspoon coarse ground black pepper
- 8 hamburger buns, split in half and warmed
Place chicken in a slow cooker.
Whisk together root beer, barbecue sauce, salt, garlic and pepper in a bowl. Pour over the chicken.
Cover and cook on low heat for 4 to 5 hours or until chicken is tender. Remove chicken; cool slightly.
Shred the chicken with two forks. Return to the slow cooker and mix with sauce.
Serve on buns.
Slow Cooker Cilantro Lime Chicken
- 1 1/2 pounds boneless, skinless chicken breasts
- 15-ounce can black beans, drained and rinsed
- 10-ounce can diced tomatoes and green chilies
- 1 cup corn kernels, frozen or canned
- 1/2 cup salsa, homemade or store-bought
- 1 red onion, diced
- 1 jalapeño, diced
- 1/2 cup chopped fresh cilantro
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 4 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- Juice of 2 limes
Place all ingredients except lime juice in a slow cooker. Season with salt and pepper. Cover and cook on low heat for 7 to 8 hours or high heat for 3 to 4 hours. Stir in lime juice.
Serve immediately over rice with all your favorite toppings, such as cheese, sour cream and avocado.
Slow Cooker Potato Soup
- 30-ounce bag frozen hash browns
- 2 14-ounce cans chicken stock
- 1 cup chopped carrots
- ½ cup chopped celery
- 10.75-ounce can cream of chicken soup
- 1/2 cup onion, chopped
- 1/2 teaspoons ground black pepper
- 8-ounce package cream cheese, softened
- Salt, to taste
- Garnishes: finely shredded extra sharp cheddar cheese, minced green onion, cooked bacon bits
Place the frozen hash browns, chicken stock, cream of chicken soup, onions, carrots, celery and black pepper in a slow cooker.
Cover the pot and turn the heat on low. Cook for 5 hours.
Add cream cheese. Cook for an additional 30 minutes. Stir occasionally until combined.
Slow Cooker Red Curry Lentils
- 4 cups brown lentils
- 2 onions, diced
- 4 cloves garlic, minced
- 1 tablespoon minced ginger
- 4 tablespoons butter
- 5 tablespoons red curry paste
- 1 tablespoon garam masala
- 1 1/2 teaspoons turmeric
- 2 teaspoons sugar
- Pinch of cayenne pepper
- 2 29-ounce cans tomato puree
- 1 teaspoon salt, plus more to taste
- 1/2 cup coconut milk
- Cilantro for garnishing
- Rice or naan
Rinse the lentils and place them in a large slow cooker. Add onions, garlic, ginger, butter, curry paste, garam masala, turmeric, sugar and cayenne. Stir to combine.
Pour 1 can of tomato puree over the lentils. Refill the can with water twice and add to the slow cooker. Stir to make sure the lentils are covered with liquid. Cover and cook on high for 4 to 5 hours or low for 7 to 8 hours.
Check once or twice during cooking to add more water or tomato puree if the lentils are soaking up all the liquid. Taste, then season with salt. Lentils will be soft when they are done cooking.
Stir in the coconut milk. Sprinkle with cilantro just before serving. Serve over rice or naan.
Slow Cooker Texas Pot Roast
- 2½-pound chuck roast
- 1/2 onion, chopped
- 2 stalks celery, chopped
- 4 large Yukon gold potatoes, chopped into chunks
- 2 cloves garlic, minced
- 1/2 cup tomato sauce
- 1/2 cup barbecue sauce
- 2 beef bouillon cubes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 cup water
Salt and pepper the roast. Over high heat, sear the roast on all sides in a skillet.
Place roast in the bottom of a slow cooker. Add vegetables and potatoes. Top with barbecue sauce, tomato sauce, water and spices.
Cook on low for 8 to 10 hours.