iStock/Nicholas77
Amateur cooks and culinary enthusiasts alike can enjoy these slow cooker recipes.
As the seasons change, so does what’s on our plates. Comfort food, rich flavors and hearty meals reign supreme during this time of year—especially when made with the slow cooker. These flavorful recipes, contributed by a few of our Editorial Advisory Board members and Noteworthy columnists, are easily prepped in the morning or afternoon and ready to eat by dinnertime. Enjoy!
White Chicken Chili
Chili hasn’t always been a fall staple in our household—in fact, I only recently started enjoying it, and it has even been added to our weekly meal rotation. A crisp evening doesn’t feel complete without a heaping bowl of White Chicken Chili served alongside a bowl of tortilla chips. This recipe is made all the easier with the precooked rotisserie chicken. No matter how you top your bowl, this recipe will satisfy adults and children alike. —Hailey Almsted, managing editor and social media manager and Woodbury Magazine editor
- 1 lb. precooked rotisserie chicken, shredded
- ½ tsp. chili powder
- fresh cilantro, to taste, chopped
- 1 tsp. cumin
- ¾ tsp. oregano
- 1 tsp. salt
- ½ tsp. black pepper
- 1 white onion, diced
- 2 clove garlic, minced
- 2 15-oz. cans great Northern beans, drained and rinsed
- 1 15-oz. can whole kernel corn
- 24 oz. chicken broth
- 4 oz. cream cheese, softened
- ¼ cup heavy whipping cream
Toppings:
- sour cream
- tortilla strips or chips
- shredded Monterey Jack cheese
Add precooked rotisserie chicken to the bottom of the slow cooker. Add chili powder, cilantro, cumin, oregano, salt and black pepper. Add diced onion, minced garlic, great Northern beans, corn and chicken broth; stir. Cover, and cook on low for 8 hours or on high for 3–4 hours. Add cream cheese* and heavy whipping cream; stir. Cover, and cook on high until chili is creamy and slightly thickened. Stir well, and serve with desired toppings.
*For a smoother consistency when adding cream cheese, soften it in a separate bowl by adding a few ladles of the chili from the slow cooker. Whisk until smooth. Stir mixture into the slow cooker; add heavy whipping cream, and cook on high for 15 minutes.
Italian Roast Beef
[This is an] amazing family recipe from a good friend of mine—Italian Roast Beef. It’s great to put together the night before when you are having a group over. [It’s] great for a crowd, especially during the winter months because it’s warm and hearty, but it really works anytime. The family loves the savory taste. It can also be made with green peppers instead of pepperoncini for a not-so-spicy flavor. Enjoy! —Sue McKeown, Editorial Advisory Board member
- 3 lbs. rump roast
- 2 medium green peppers, chopped
- 1 package Mrs. Grass onion soup
- dash garlic salt
- 2 4-oz. cans mushrooms with juice (if omitting mushrooms, replace with 14.5-oz. can of beef broth)
- 1 medium onion, chopped
- 1 small jar pepperoncini with juice
Add all ingredients to the slow cooker; stir together. Cook on low for 12–16 hours. Break the meat apart after 8 hours. Serve on kaiser rolls.
German Country-Style Pork Ribs and Sauerkraut
When fall comes around, I have a desire to make this very easy recipe that uses brown sugar on top of the sauerkraut that layers between the ribs … [And it has sauerkraut on the] top and bottom! When I was teaching school, it was so wonderful to put this together in the morning and come back to this main dish, which pairs well with baked potatoes. It has the sweet/sour taste that is so common in German recipes. —Patty (Stutzman) Paulus, Noteworthy columnist
- 2 ½ lbs. pork loin, country-style pork ribs
- 4 cups fresh packaged sauerkraut
- 1 cup light brown sugar
- salt, to taste
- black pepper, to taste
Place 2 cups of sauerkraut to the bottom of a large slow cooker. Sprinkle ½ cup of light brown sugar on top of sauerkraut. Add salt and black pepper to pork ribs, and place on top of sauerkraut and brown sugar. Add 2 more cups (the remaining amount) of sauerkraut to cover the ribs. Add the remaining ½ cup of brown sugar over the sauerkraut. Cover, and cook on low for 8 hours. Serve with baked potatoes for a hearty family meal.
Beef and Bean Soft Tacos
[This recipe] is actually a Weight Watchers recipe because my husband and I have been committed to healthy eating for a long time. That said, you would never know it’s a healthy recipe, as it is absolutely delicious. It is always a favorite of our family and guests. —Shelly Schafer, Editorial Advisory Board member
- 1 ½ cups fat-free beef broth
- 1 tsp. chili powder
- 1 lb. lean flank steak
- ¾ cup salsa, additional for serving (optional)
- ½ cup canned black beans, rinsed and drained
- ¼ cup cilantro, fresh
- 2 Tbsp. canned diced hot green chiles, drained
- 12 7-inch flour tortillas, warmed
- ¼ cup fat-free sour cream
Whisk together the broth and chili powder in a slow cooker. Add the steak. Cover, and cook until the steak is fork-tender, 4–5 hours on high or 8–10 hours on low. Transfer the steak to a cutting board, discard all but ¼ cup of the cooking liquid; wipe out the slow cooker. With two forks, finely shred the beef. Return the beef to the slow cooker, and stir in the reserved cooking liquid, ¾ cup salsa, beans, cilantro and chiles. Cook on high until heated through, about 5 minutes. Top each tortilla evenly with beef, salsa mixture and sour cream. Fold the tortillas in half, and serve with additional salsa on the side if using.
