Crockpot Dinner Recipes
1. Slow Cooker Balsamic Glazed Chicken
Ingredients:
4 boneless, skinless chicken breasts
1/2 cup balsamic vinegar
1/4 cup honey
1/4 cup brown sugar
3 garlic cloves, minced
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
Steps:
Place chicken breasts in the crockpot.
In a bowl, whisk together balsamic vinegar, honey, brown sugar, garlic, basil, oregano, salt, and pepper.
Pour the mixture over the chicken breasts.
Cover and cook on low heat for 6-7 hours or on high heat for 3-4 hours.
Once done, transfer chicken to a serving platter and spoon the sauce over it.
2. Slow Cooker Beef Stew
Ingredients:
2 lbs beef chuck, cut into 1-inch pieces
1/4 cup flour
2 tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
4 cups beef broth
2 cups carrots, peeled and chopped
2 cups potatoes, peeled and chopped
1 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
Salt and black pepper, to taste
Steps:
Coat beef with flour.
In a pan, heat olive oil and brown beef on all sides.
Transfer beef to the crockpot.
In the same pan, sauté onions and garlic until fragrant.
Add beef broth and scrape the browned bits from the bottom of the pan.
Pour the mixture into the crockpot.
Add carrots, potatoes, tomato paste, thyme, rosemary, salt, and pepper. Stir to combine.
Cover and cook on low heat for 8 hours or on high heat for 4-5 hours.
Once done, ladle stew into bowls and serve hot.
3. Slow Cooker Vegetable Curry
Ingredients:
1 onion, chopped
3 garlic cloves, minced
1 tbsp ginger, grated
2 tbsp curry powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp turmeric
1/8 tsp cayenne pepper
2 cups vegetable broth
2 cans chickpeas, drained and rinsed
2 cups mixed vegetables, chopped (e.g. cauliflower, broccoli, sweet potatoes, bell peppers)
1 can coconut milk
Salt and black pepper, to taste
Steps:
In a pan, sauté onion, garlic, and ginger until softened.
Add curry powder, cumin, coriander, turmeric, and cayenne pepper, and cook for another minute.
Transfer the mixture to the crockpot.
Add vegetable broth, chickpeas, mixed vegetables, and coconut milk. Stir to combine.
Cover and cook on low heat for 6-7 hours or on high heat for 3-4 hours.
Once done, season with salt and pepper to taste and serve over rice.
Conclusion
Crockpot dinners are a game-changer for busy weeknights or lazy weekends. These three recipes will not only save you time but also impress your taste buds. With minimal prep time and easy-to-find ingredients, you can have a restaurant-quality meal without leaving the comfort of your own home. Give these recipes a try and discover the magic of slow cooking!
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