Wednesday, October 23, 2019
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Though probably you think of your slow cooker to be a cold-weather kitchen tool, this handy item will probably be your healthy-eating secret weapon year round-even in the event the temperatures soar. Allow me to share four great reasons (as well as some recipes) to dust yours off this season.

1. It won’t heat up living rooms.
The slow cooker’s low-and-slow technique of cooking is great for scorching summer days. You can savor seasonal classics like baked beans, pulled pork, and also berry crisp without ever turning on the oven. (You may also love these light summer dinner recipes.)

2. It releases your efforts.
Summer are usually busy, with plenty of activities, parties, and vacations taking you exterior. A pokey cooker will let you let dinner cook as you spend time outside experiencing the day or catch some much-needed zzz’s following a trip to the beach-your call. (Talking about “fast” food, you may also be amazed how rapid these easy, healthy 20-minute recipes come together.)

3. Commemorate meal prep easier.
Time consuming cooker streamlines your weekly meal prep duties. Come up with a big batch of pulled chicken for salads, sandwiches, and various dishes via the week. When you are just cooking for example, it is possible to freeze single portions for quick meals later.

4. It may help you feed a group.
Got a big crew arriving for any cookout? Sides like baked beans or hearty fare like chili are excellent inside the slow cooker. The crock pot is usually convenient to make sauces and dips or even dessert, especially summery fruit crisps.

Put your slow cooker to get affordable use again using these yummy summer recipes.

Slow Cooker Pulled Chicken

Ingredients

  • 2 lbs. boneless, skinless chicken thighs
  • 1 cup barbecue sauce
  • 1 cup water

Directions

  1. Mix water and barbecue sauce together.
  2. Pour some sauce into crock pot; then place chicken ahead. Add remainder of the liquid
  3. Cook on low for hours. When chicken is cool enough to deal with, use two forks to “pull” meat into shreds.

Crock pot Black Bean Chili

Serves 6 to 8

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 2 large sweet peppers, sliced peppers
  • 1 small can diced green chili peppers
  • 2 15-ounce cans diced tomatoes
  • 2 15-ounce cans black beans, rinsed and drained
  • 1 tablespoon cocoa powder
  • 1 teaspoon red pepper flakes
  • 1 tablespoon chili powder
  • 1/2 tablespoon cumin
  • a few drops liquid smoke (optional)

Directions

  1. Combine ingredients in crock pot.
  2. Cover and cook on low for 6 to 8 hours.

Slow Cooker Pork Tacos

Serves 8

Ingredients

  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon red pepper flakes
  • 1 teaspoon paprika
  • 2 pounds pork tenderloin
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 16-ounce jar low-sodium salsa
  • 1 cup water (optional)

Directions

  1. Mix spices, and rub pork with spice mixture. Place pork in slow cooker. Add garlic and onion.
  2. Pour salsa over pork, garlic, and onion.
  3. Mix together remaining ingredients and pour over pork. Add water if desired. Cook on low for 6 to eight hours.
  4. Serve meat in taco shells or atop greens with your favorite toppings for that deconstructed taco salad.

Crock pot Baked Beans

Serves 8

Ingredients

  • 2 28-ounce cans great northern or navy beans, drained
  • 1 small onion, chopped
  • 1/3 cup barbecue sauce
  • 1/4 cup brown sugar
  • 1 teaspoon dry mustard powder

Directions

  1. Combine ingredients in slow cooker.
  2. Cover and cook on low 3 to 4 hours or until thick.

Slow Cooker Berry Crisp

Serves 8

Ingredients

  • 3 cups sliced strawberries
  • 3 cups blueberries
  • 1/4 cup honey or maple syrup
  • juice of one lemon
  • 1 tablespoon lemon zest
  • 1 cup rolled oats
  • 1/4 cup coconut flour, almond meal, or oat flour (oats ground in a blender)
  • 1/4 teaspoon cinnamon
  • 1/2 cup cold coconut oil or butter, reduce cubes

Directions

  1. Toss berries, honey or maple syrup, fresh lemon juice, and lemon zest in crock pot.
  2. In normal size bowl mix oats, flour, cinnamon, and coconut oil until crumbly mixture (about the scale of small peas) forms.
  3. Pour oat mixture over fruit.
  4. Cover and cook on high for two main to 3 hours or until fruit is bubbling and crumble topping is lightly browned.
  5. Serve immediately. Top with your favorite whipped topping, vanilla soft ice cream, or Greek yogurt.

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