15 Slow Cooker Recipes for the Week | MommyNoire

With a slow cooker, you can feed your family a healthy, home-cooked meal without all of the fuss. Go beyond your basic chili or pot roast with these tasty crock pot recipes. Hint: some of them are desserts!

Bread Pudding (from Taste of Home)

Makes: 6 Servings
Prep: 5 minutes
Slow Cook: 3 hours on LOW

Ingredients
8 cups cubed day-old unfrosted cinnamon rolls
4 eggs
2 cups milk
1/4 cup sugar
1/4 cup butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1 cup raisins

Directions
1. Place cubed cinnamon rolls in a 3-qt. slow cooker. In a small bowl, whisk the eggs, milk, sugar, butter, vanilla and nutmeg. Stir in raisins. Pour over cinnamon rolls; stir gently.
2. Cover and cook on low for 3 hours or until a knife inserted near the center comes out clean.

Note: 8 slices of cinnamon or white bread, cut into 1-inch cubes, may be substituted for the cinnamon rolls.

Irish Oatmeal
Makes: 4 servings
Prep: 5 minutes
Slow cook: 7 hours on LOW or 3 hours on HIGH

Ingredients
3 cups water
1 cup old-fashioned oats
1 cup raisins
1/2 cup dried cranberries
1/2 cup ground flaxseed
1/2 cup 2% milk
1 teaspoon vanilla extract
1 teaspoon molasses

Directions
1. In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 7-8 hours or until liquid is absorbed and oatmeal is tender.

Turkey Sloppy Joes (from Family Circle)

Makes: 12 servings
Prep: 15 minutes
Slow Cook: 3 hours on HIGH or 6 hours on LOW

Ingredients
1 package (20.8 ounces) ground turkey
2 carrots, peeled and finely chopped
1 medium onion, finely chopped
1 rib of celery, finely chopped
1 clove of garlic, minced
1- 6oz can tomato paste
2 tablespoons apple cider vinegar
2 tablespoons light-brown sugar
1 teaspoon Worcestershire sauce
¾ teaspoon paprika
½ teaspoon dry mustard
½ teaspoon salt
12 hamburger buns

Directions
1. Stir all ingredients together in slow cooker. Cover and cook on HIGH for 3 hours or LOW for 6 hours, stirring again halfway through cook time.
2. Spoon 1/3 cup turkey mixture on each bun and serve immediately.

Spinach Lasagna (from Vegetarian Times)
Makes: 8 servings
Prep time: 15 minutes
Slow cook: 4 hours on HIGH or 6 hours on LOW

Ingredients
1 medium onion,
quartered
1 cup fresh basil
leaves
1 Tbs. dried oregano
2 cloves garlic, peeled, plus 1 clove minced
(1 tsp.), divided
1 8-oz. pkg. tempeh, cut into chunks
1 28-oz. can chopped fire-roasted tomatoes
2 Tbs. olive oil, plus more for oiling slow cooker
1 tsp. salt
1/2 tsp. ground black pepper
2 10-oz. pkgs. frozen spinach, thawed and drained
8 oven-ready lasagna noodles
1 16-oz. jar roasted red peppers, rinsed and drained
1 16-oz. container low-fat ricotta cheese, divided
1 cup grated Swiss cheese, divided

Directions
1. Place onion, basil, oregano, and 2 whole garlic cloves in food processor; pulse 6 times, or until onion and garlic are chopped. Add tempeh, and pulse until tempeh is ground. Add tomatoes, oil, salt, and pepper; pulse until chunky sauce forms
2. Combine spinach and minced garlic in bowl, and season with salt and pepper.
Coat bottom and sides of 4-quart slow cooker with oil. Spread 1 cup tomato sauce over bottom, and cover with layer of lasagna noodles, breaking them in pieces to fi t around edges. Spread 3/4 cup spinach mixture over top. Place 1 layer roasted red peppers over spinach, and top with 3/4 cup ricotta. Spread 1 cup tomato sauce over ricotta. Sprinkle with 1/3 cup Swiss cheese.
3. Repeat, layering noodles, spinach, peppers, ricotta, Swiss cheese, and tomato sauce. Top with 1 more layer noodles and remaining spinach, tomato sauce, ricotta, and Swiss cheese.
Cook 4 hours on high or 6 hours on low. Let stand uncovered 10 minutes before serving.

Baked Potato Soup (via Family Circle)
Makes: 8 servings
Prep: 10 minutes
Slow Cook: 3 hours on HIGH or 6 hours on LOW

Ingredients
3 ½ pounds potatoes, peeled and cut into ¾-inch pieces
1 small sweet red pepper, seeded and chopped
1 – 10oz package frozen chopped broccoli
4 cups low sodium chicken broth
1/3 cup half-and-half
1/3 cup reduced fat sour cream
1 tablespoon cornstarch
1 ¼ teaspoons salt
½ teaspoon pepper
4 scallions, trimmed and thinly sliced
4 slices bacon, cooked and crumbled
Shredded cheddar cheese (optional)

Directions
1. Combine potatoes, red pepper and broccoli in slow cooker. Add in broth. Cover and cook for 3 hours on HIGH or 6 hours on LOW or until potatoes are tender.
2. In a small bowl, stir together half-and-half, sour cream, cornstarch, salt and pepper. Remove cover of slow cooker, slightly mash potatoes, then stir in scallions and half-and-half mixture.
3. Spoon soup into bowls and top with bacon and cheddar cheese.

Turkey and Curried Vegetables (via Family Circle)

Makes: 6 servings
Prep: 15 minutes
Slow Cook: 4.5 hours on HIGH or 8 hours on LOW

Ingredients
1 tablespoon curry powder
2 teaspoons ground ginger
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup chicken broth
1 tablespoon sugar
8 medium sized cauliflower pieces
1 – 15 oz can chickpeas, drained and rinsed
½ cup dried apricots, coarsely chopped
½ cup golden raisins
1 cinnamon stick
1 bone-in turkey breast half (about 2 ½ – 3 lbs), skin removed
1 – 10oz box frozen green beans, thawed
2 tablespoons cornstarch mixed with 2 tablespoons water
1 – 12oz jar mango chutney, optional
Cooked rice, optional

Directions
1. In a small bowl, stir together curry powder, ginger, salt, and pepper. Stir 2 teaspoons of spice mix and sugar into chicken broth.
2. Put cauliflower, chickpeas, apricots and raisins in slow cooker. Add cinnamon stick, then rub remaining spice mix into turkey breast. Place turkey breast on top of vegetables. Pour broth around the meat. Cover and cook on HIGH for 4.5 hours or LOW for 8 hours.
3. Remove turkey and place on cutting board, covering loosely with foil. Let stand for 10 minutes. Stir green beans and cornstarch-water mixture into slow cooker. Cover and cook an additional 10 minutes or until green beans are tender.
4. Cut turkey into ¼ -inch thick slices. Serve with vegetables, chutney and rice (optional).

Chicken Stew with Potato Dumplings (via Family Center)

Makes: 8 servings
Prep: 10 minutes
Slow Cook: 4.5 hours on HIGH or 6 hours on LOW

Ingredients
3 pounds bone-in chicken thighs, skin removed
2 large carrots, peeled and cut into ½ inch coins
2 ribs celery, trimmed and cut into ½ inch pieces
3 medium sized parsnips, peeled and cut into ½ inch coins
1 large sweet potato, peeled and cut into 1-inch cubes
4 scallions, trimmed and chopped
1 quart chicken broth
½ teaspoon dried sage leaves
¼ teaspoon salt
¼ teaspoon ground black pepper
1 – 1.1 pound shelf-stable fully cooked gnocchi (dumplings)
2 tablespoons cornstarch mixed with ¼ cup cool water
Hot sauce, to taste

Directions
1. Place chicken in a 6-quart slow cooker. Top with carrots, celery, parsnips, sweet potato and scallions. Add chicken broth and 1 cup water. Season with sage, salt and pepper.
2. Cover slow cooker and cook on HIGH for 4.5 hours or LOW for 6 hours.
3. After cooking, remove chicken and place on cutting board. Add gnocchi, cover and cook for an additional 10 minutes while shredding meat from chicken bones.
4. Once gnocchi has cooked, add shredded chicken to pot, then stir in cornstarch-water mixture. Cook for an additional 10-20 minutes, until slightly thickened. Add hot sauce to taste before serving.

Spiced Shredded Beef Brisket (via Family Circle)

Makes: 8 servings
Prep: 10 minutes
Slow Cook: 5.25 hours on HIGH or 9-10 hours on LOW

Ingredients
1 cup beef broth
1 – 8oz jar hoisin sauce
¼ cup white vinegar
2 teaspoons Chinese five-spice powder
2 teaspoons garlic powder
2 ribs celery, cut into 2-inch long thin strips
2 large carrots, cut into 2-inch long thin strips
1 thin-cut beef brisket (about 2 pounds), well trimmed
½ teaspoon salt
¼ teaspoon black pepper
1 head bok choy, trimmed and shredded
8 soft sandwich buns or 16 – 6-inch flour tortillas

Directions
1. Whisk together beef broth, hoisin sauce, 12 cups water, vinegar, five-spice powder and garlic powder in small bowl. Place celery and carrot strips in slow cooker. Season brisket with salt and pepper and add to slow cooker, then pour in beef broth mixture.
2. Cover slow cooker. Cook on HIGH for 5 hours or LOW for 9-10 hours.
3. Remove meat and place on cutting board. Cool slightly.
4. Skim excess fat from top of sauce in slow cooker and discard. If necessary, increase heat to HIGH and add bok choy. Cook for an additional 15 minutes.
5. Shred beef with two forks then return to slow cooker. Stir meat, coating with sauce, then serve on sandwich buns or warm flour tortillas.

Sausage and Potatoes (via Family Circle)

Makes: 6 servings
Prep: 15 minutes
Slow Cook: 4 hours on HIGH or 8 hours on LOW

Ingredients
1 -28oz can whole tomatoes in juice
½ teaspoon Italian seasoning
½ teaspoon garlic powder
¼ teaspoon red pepper flakes
1 ¼ pounds sweet or hot Italian turkey sausage
2 medium-sized all-purpose potatoes, scrubbed and cut into 1-inch pieces
1 large zucchini, halved, lengthwise and cut into 1-inch half moons
1 medium-sized onion, cut into wedges
2 tablespoons plain bread crumbs
¾ cup shredded pepper jack cheese

Directions
1. Add tomatoes and their juice to slow cooker, breaking them apart with a spoon. Stir in Italian seasoning, garlic, salt and pepper flakes.
2. Place sausage in sauce. Add potatoes, zucchini, and onion, then cover. Cook on HIGH for 4 hours or LOW for 8 hours.
3. Uncover and remove sausage. Slice into 1-inch thick coins, then return to mixture, adding bread crumbs. Stir gently. Serve in bowls. Top with shredded cheddar.

Asian Beef Stew (via Family Circle)

Makes: 8 servings
Prep: 10 minutes
Slow Cook: 5.5 hours on HIGH

Ingredients
2 large onions, sliced
2 pounds round steak, sliced
2 ribs celery, sliced ¼ inch thick
1 cup peeled baby carrots
1 cup orange juice
1 cup beef broth
3 tablespoons soy sauce
2 tablespoons hoisin sauce
1 ½ teaspoons Chinese five spice powder
1 teaspoon Asian chili paste
3 tablespoons cornstarch
1 – 10oz package frozen peas, thawed
6 cups cooked white rice

Directions
1. Layer onion, beef, celery, and carrots in slow cooker.
2. In bowl, whisk together orange juice, broth, soy, hoisin, spice powder, and chili paste, then pour in slow cooker. Cover and cook on HIGH for 5 hours.
3. In cup, mix 2 tablespoons broth and cornstarch. Stir in slow cooker and cook for an additional 30 minutes.
4. Stir in thawed peas, heat for 5 minutes. Serve over rice.

Mexican Pulled Pork Tacos (via Family Tacos)

Makes: 8 servings
Prep: 10 minutes
Slow Cook: 5.5 hours on HIGH

Ingredients
1 medium onion, coarsely chopped
1 -3 ½ pound boneless pork shoulder roast or picnic roast
1 medium sweet red pepper, cut into ¼-inch squares
1 medium green pepper, cut into ¼-inch squares
1 – 14 ½ oz can jalapeño flavored diced tomatoes
2 teaspoons ground cumin
5 ½ teaspoons garlic salt
5 ½ teaspoons dried oregano
½ teaspoon cayenne red pepper
1 – 4oz jar diced green chiles, drained
1 – 11oz can corn kernels, drained
3 tablespoons tomato paste
16 – 6 inch corn tortillas, warmed according to package directions
½ cup fresh cilantro leaves, rinsed and patted dry for garnish (optional)
Sour cream (optional)

Directions
1. Layer chopped onion, pork roast and sweet peppers in slow cooker.
2. In medium-sized bowl, stir tomatoes, cumin, garlic salt, oregano and cayenne pepper, then pour evenly over the mixture in the slow cooker. Add chiles and corn.
3. Cover slow cooker. Cook on HIGH for 5 hours. Place pork roast on cutting board and cover with foil.
4. Remove 1 ½ cups of liquid from the pot and discard. Stir in tomato paste. Cover and cook for an additional 30 minutes.
5. Cut the pork roast into slices, then shred using two forks. Put shredded pork in slow cooker. Stir and heat through.
6. To serve, divide the mixture evenly among the tortillas, then garnish with cilantro and sour cream, if desired.

Spicy Turkey Lasagna (via Family Circle)
Makes: 8 servings
Prep: 15 minutes
Slow Cook: 4.5 hours on LOW

Ingredients
1 pound ground turkey
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon red pepper flakes
1 – 15oz container ricotta cheese
2 cups shredded Italian blend cheese
1 – 10oz frozen chopped spinach, thawed and sqeezed dry
12 lasagna noodles, uncooked and broken in half
1 – 26oz jar chunky past sauce with mushrooms and green pepper
½ cup water
Grated Parmesan cheese (optional)

Directions
1. In non-stick skillet, brown turkey, breaking into clumps. Season with oregano, salt, and pepper flakes. Remove from heat.
2. In a bowl, mix ricotta, Italian cheese blend, and spinach
3. Layer half the noodles in a slow cooker, overlapping if necessary. Spoon half of meat mixture on top of noodles, then pour on half of pasta sauce and half of water. Spread half of cheese mixture on top, then repeat layering.
4. Cover and cook on LOW for 4.5 hours.
5. To serve, cut into 8 equal pieces, then sprinkle with Parmesan cheese, if desired.

Pork Roast with Peach Sauce (via Family Circle)
Makes: 8 servings
Prep: 10 minutes
Slow Cook: 3 hours on HIGH or 6 hours on LOW

Ingredients
1 boneless pork loin roast (about 3 pounds), tied
¼ teaspoon onion salt
¼ teaspoon black pepper
1 – 15.25oz can sliced peaches in heavy syrup
½ cup chili sauce
1/3 cup packed light brown sugar
3 tablespoons apple cider vinegar
1 teaspoon pumpkin pie spice
1 tablespoon cornstarch mixed with 2 tablespoons water
Cooked egg noodles, optional

Directions
1. Coat slow cooker with nonstick cooking spray before placing roast inside and seasoning with onion salt and black pepper.
2. Drain peaches, reserving the syrup. In a bowl, whisk syrup, chili sauce, brown sugar, vinegar and pumpkin pie spice. Pour over meat, then top with peach slices.
3. Cook for 3 hours on HIGH or 6 hours on LOW
4. Remove meat and let rest for 10 minutes. Spoon out peach slices and reserve.
5. Put reserved peach syrup in a small saucepan and bring to a boil over medium-high heat, stirring in cornstarch mixture, then stirring for 30 seconds, until sauce thickens.
6. To serve, slice meat and top with reserved peach slices. Serve with egg noodles.

Indian-Spiced Yellow Split Pea Soup (via Family Circle)
Makes: 8 servings
Prep: 10 minutes
Slow Cook: 5.5 hours on HIGH or 7 hours on LOW

Ingredients
2 cups yellow split peas, rinsed and picked over
5 whole cloves
1 cinnamon stick
1 ½ tablespoons unsalted butter
1 ¾ teaspoons ground cumin
1 teaspoon grated ginger
½ teaspoon ground turmeric
½ teaspoon mustard seeds
½ teaspoon ground coriander
1/8 cayenne pepper
½ cup light cream
2 teaspoons salt
1 teaspoon black pepper
4 cups cooked basmati rice (optional)

Directions
1. Combine 5 cups water, peas, cloves and cinnamon stick in slow cooker. Cover and cook on HIGH for 3 hours or LOW for 4 hours.
2. Remove the cloves and cinnamon stick. In a medium non-stick skillet, melt the butter over MEDIUM heat. Add cumin, ½ teaspoon ginger, turmeric, mustard seeds, coriander and cayenne to skillet and cook for 1-2 minutes, stirring constantly. Stir the spice mixture into slow cooker and cook for an additional 2.5 hours on HIGH or 3 hours on LOW.
3. Carefully puree soup in batches, stirring in the remaining ½ teaspoon of ginger, cream, salt and pepper just before serving. Serve over rice, if desired.

Hearty Meatless Sauce (via Family Circle)

Makes: 8 servings
Prep: 15 minutes
Slow Cook: 3.5 hours on HIGH or 5 hours on LOW

Ingredients
1 large green pepper, seeded and finely chopped
1 large onion, chopped
3 cloves garlic, minced
2 – 20oz cans whole plum tomatoes in puree
1 -12oz package soy crumbles
2 tablespoons balsamic vinegar
1 teaspoon dried basil
½ teaspoon sugar
½ teaspoon salt
12oz uncooked spaghetti, broken into thirds
¼ cup fresh basil, chopped
2 tablespoons parsley, chopped

Directions
1. Stir together pepper, onion, garlic, tomatoes, soy crumbles, vinegar, dried basil, sugar and salt in slow cooker, breaking up tomatoes with a wooden spoon. Cover and cook on HIGH for 3.5 hours or LOW for 5 hours.
2. Stir in spaghetti along with 1 cup boiling water, basil, parsley, and cover. Cook for an additional hour, or until pasta is tender.

Sausage and Tortellini Stew (via Family Circle)

Makes: 6 servings
Prep: 10 minutes
Slow Cook: 3 hours on HIGH or 6 hours on LOW

Ingredients
4 sweet Italian turkey sausage links, casings removed
1 – 28oz can crushed tomatoes with basil, garlic & oregano
1 – 9oz package frozen cut green beans
1 large onion, chopped
½ teaspoon Italian seasoning
1 – 9oz package refrigerated cheese tortellini (like Buitoni)
1 tablespoon fresh oregano, chopped

Directions
1. Crumble sausages into a bowl and stir in tomatoes, green beans, onion and Italian seasoning. Put in slow cooker, cover, and cook on HIGH for 3 hours or LOW for 6 hours.
2. With 20 minutes remaining in the cooking time, stir in tortellini, oregano, 1 cup of water. Continue cooking then serve immediately.

Curried Chickpeas with Couscous (via Family Circle)

Makes: 6 servings
Prep: 10 minutes
Slow Cook: 3 hours on HIGH or 6 hours on LOW

Ingredients
3 medium-sized carrots, finely chopped
4 cups cauliflower florets
2 – 15oz cans chickpeas, drained and rinsed
1 cup frozen peas
1 medium-sized onion, chopped
3 garlic cloves, minced
2 ½ teaspoons curry powder
¾ teaspoon ground coriander
¼ teaspoon crushed red pepper flakes
1 cup vegetable broth
¾ cup coconut milk
¼ cup fresh basil, chopped
¾ teaspoon salt
1 cup dry couscous

Directions
1. In slow cooker, stir in carrots, cauliflower, chickpeas, peas, onion, garlic, curry powder, coriander and red pepper flakes, pouring vegetable broth and coconut milk on top.
2. Cover slow cooker and cook for 3 hours on HIGH or 6 hours on LOW. Remove 2 cups of chickpea mixture to a small bowl and mash with a potato masher.
3. Stir until well combined and heated through.
4. Cook couscous according to package directions and serve with chickpea curry.

Words By: Shayla Perry
Images/Source: Family Circle