16 slow cooker recipes – the New York Times

The humble slow cooker may never be the star of the kitchen appliance show, but for many busy cooks, it’s the backstage workhorse of the home kitchen: cooking and keeping meals warm for those who want to eat. family members or roommates with very different schedules. who work outside the home (or prefer not to cook at the end of a long day), but still want a hot, home-cooked meal.

The secret to successful slow cooking is using it for what it does best – embers, stews, and soups – not for cooking delicate foods like pasta, low-fat meats, and seafood ( except for a smart shrimp recipe below). The recipes we’ve chosen here are exactly like this, and they don’t require a ton of preparation.

A word of advice: many of these recipes have Instant Pot or stovetop versions. If they do, we’ve included links. For those who don’t, browse the recipe comments section; many readers have come up with their own variations of instant pot or stovetop that could serve as inspiration.

Sam Sifton was on the fence about slow cookers until he tried the original version of this recipe which is made with a packet of Ranch Dressing Mix, a packet of Juice Mix, a stick of butter and a handful. of pepperoncini peppers. He came up with an insanely good powder-free version that works equally well with beef, pork, venison and, as a reader from Colorado recently confirmed, moose.

Recipe: Mississippi roast

Everyone’s favorite slow cooker recipes are the ones that are truly ‘fix it and forget it’, and Sarah DiGregorio’s Honey Chipotle Chicken Tacos do the trick. Combine boneless chicken thighs, honey, onion and garlic powders, cumin, salt and chipotle peppers and adobo sauce in the pot, and cook over low heat for three to five hours. Grate, then slide into the tortillas and garnish as desired. Chipotle peppers can be very spicy, so cut back significantly if you or someone at the table has sensitive taste buds.

Receipts: Slow cooker honey chipotle chicken tacos | Instant Honey Chipotle Chicken Tacos

Here’s a smart way to make a hot breakfast the moment you wake up. Sarah DiGregorio uses the auto reheat setting, a feature that appears on most new slow cookers. When the cooking time is over, the machine automatically switches to hot mode. Here, the steel cut oats are cooked on a low heat for two hours, then kept warm for another six, resulting in a perfectly cooked, yet textured and satisfying porridge that will keep you full until lunchtime.

As far as we’re concerned, any recipe that calls for a can of Dr Pepper deserves a second look. This slow cooker barbecue pulled pork, adapted from a three-ingredient recipe found on Pinterest and food blogs around the world, is virtually effortless and lends itself to improvisation. Under root beer, cola, birch beer, real ale, coffee or even Mountain Dew for Dr Pepper, but nothing with artificial sweeteners, please. These can leave an unpleasant bitter aftertaste.

Receipts: Slow Cooker BBQ Pulled Pork | Instant Pot BBQ Pulled Pork

Meteorologists predict a severe winter, so we recommend that you simmer a jug of this hot cider on your counter until March. That’s all.

“Who knew you could make baby back ribs in a slow cooker, and they could be so scrumptious and succulent with a lack of comedic effort?” Wrote a reader. No liquid is needed to make these tender Sarah DiGregorio Honey Ribs, as they cook in their own juices as they braise. A warm, crisp honey made with honey, red peppers, lime juice and zest, and apple cider vinegar also serves as a toasting glaze and serving sauce.

Receipts: Slow Cooker Hot Honey Ribs | Instant Pot Hot Honey Ribs

Sarah DiGregorio’s white bean and chicken chili is a nice break from the traditional brick red beef version. Two types of peppers – canned and fresh – give a lot of pizzazz, and fresh or frozen corn adds crunch. Top with cubed avocado, sour cream, and shredded cheddar or Monterey Jack, then serve with Melissa Clark’s Brown Butter Cornbread for a meal you’ll want to make over and over again.

Recipe: Slow cooker white chicken chili

Shrimp isn’t a common slow cooker ingredient, but here a brackish, caper-laden tomato sauce (inspired by eggs from purgatory) simmers for several hours, then the shrimp are set for a few minutes before you’re ready to eat. , so they are just cooked, but not overcooked. Serve it over pearl couscous or with a piece of rocky bread to soak the mouthwatering sauce.

Receipts: Slow cooker shrimp in purgatory | Pan-fried shrimps in Purgatory

Sarah DiGregorio’s riff on classic Italian vegetable soup is a great way to use vegetables that are on point and bread that has seen better days. This recipe calls for dried cannellini beans (no need to soak!), But you can also use two 15-ounce cans. Just be sure to reduce the salt significantly, as canned beans are already salty.

Receipts: Slow Cooker Ribollita with Smoked Mozzarella | Instant Pot Ribollita With Smoked Mozzarella

This nifty Sarah DiGregorio recipe was developed with Thanksgiving in mind, but it’s perfect for any meal where stove and oven space is in high demand. Everything is done in the slow cooker: mix the peeled potatoes, melted butter, salt and black pepper in the pot, then cook over high heat until the potatoes are tender with a fork (approx. four hours). Add sour cream and a little more butter, then mash to a smooth, creamy purée.

Recipe: Slow Cooker Mashed Potatoes with Sour Cream and Chives

What is fall without a pot roast? Not worth living, we say. This classic red wine take from Sarah DiGregorio consists of rundown meat and tender, sweet veggies. To avoid overly soft veg, she recommends adding veg about 4 hours before dinner time, but if that doesn’t work for you, one reader suggested this advice she got from Cooks Illustrated magazine: ” Make a package with foil. Put the vegetables and a little of the wine mixture and a little herbs, salt and pepper. Seal the foil pouch and place it over the meat in the slow cooker. Cover and cook normally. When finished, simply open the package and mix it with the meat. Perfect vegetables every time! ”

“If we could eat the scent of Christmas, this is what it would look like. Pure MAGIC, ”wrote one reader. Well, that’s an approval. This sticky sweet treat, from Sarah DiGregorio, smells of cinnamon and cardamom, and is pudding in the British sense of the word: a dense and moist steamed date cake that works great in the slow cooker. You can also bake it (instructions are included in the recipe), but it will have the texture of a fluffy, sliced ​​quick bread.

Recipe: Slow Cooker Sticky Caramel Pudding

A big complaint about slow cookers is that you can’t simmer soups and stews without the lid on to reduce and thicken. Sarah DiGregorio has a solution for that when it comes to creamy soups: Prepare a simple flour and butter roux in the microwave, then whisk it into the broth in the slow cooker before adding the other ingredients. Ta-da! A thick and creamy soup. This one is loaded with fresh mushrooms, carrots, herbs, and wild rice, making it the perfect vegetarian soup for sweaters.

Receipts: Slow cooker mushroom and wild rice soup | Instant mushroom and wild rice soup

This soup is there to collect all the parmesan rinds lying around in your freezer. (And if you don’t save them, please start!) Here, the crust infuses the soup with a complex flavor that is truly something special. Wheat berries are necessary because they keep their shape and take a long time to become tender, but you can also use farro or spelled. Just keep in mind that they will cook faster, so they will end up a bit softer.

Receipts: Slow Cooker White Bean Parmesan Soup | Instant White Bean Parmesan Soup