Tag Archives: Slow Cooker

Beef Enchilada Soup

Enchilada Soup

Tex-mex food is awesome in pretty much every form, including soup! A lot of the U.S. has been dealing with some epic winter weather so to all of you fighting the deluge of snow (hey Chicago!), enchiladas are the perfect winter comfort food. This recipe is super easy to make with hardly any prep time involved. You can buy pre-made enchilada sauce at the grocery store but it’s fresher and easy to make at home. In my opinion it’s worth it to whip up a batch before you start cooking the soup. It can be made several days ahead of time as well if you’re short on cooking time. Possible toppings include: tortilla chips/strips, avocado slices, cilantro, lime slices, diced red onion, cheddar cheese, sour cream…I could go on. The end result was delicious with minimal effort. It can be easily converted to the slow cooker, just add everything into the pot on low and cook for 6-8 hours or 3-4 hours on high!
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Slow Cooker Shredded Pork Tacos

Slow Cooker Pork Tacos

Once I had a batch of Pickled Corn Salsa ready I took a nice pork shoulder and slow cooked it for some tasty tacos! The pork is marinated in tomatoes, onions and spices and slow cooked for about 4 hours in a crock pot. The pork ended up being succulent and fall apart tender. I was really happy with how soft and flavorful it turned out. The acids from the pickled salsa complimented the richness of the shredded pork. For garnish, I added a touch of lime and queso fresco.

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Tomato Curry Stew with Chickpeas and Potatoes

This stew is a staple recipe for me as it is easy to put together and is healthy and flavorful. When I want something light and healthy this is one of my favorite go to recipes.  I use the slow cooker and all it requires is chopping the veggies and throwing everything in the crock pot to cook for about 8 hours.  All the veggies get nice and soft and the flavors of the curry marinate until the stew is bursting with good curry flavor. I served it with warm curried rolls and topped with yogurt.
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Pasta e Fagioli (Italian Pasta and Bean Soup)

Pasta e Fagioli is a traditional Italian peasant soup that translates to “pasta and beans.”  It’s a soup that can be made with several types of pasta, usually tubettini, ditalini, or conchigliette. Prosciutto or pancetta is used for the base to give it a nice smoky flavor. I wanted to make a big batch so I used a slow cooker to cook the beans and broth. It turned out great, though I forgot to cut up the rosemary and it should really be finely chopped. Just before serving I mixed in the cooked pasta. I strained the rest of the noodles out before putting it away to prevent them from absorbing all the broth over night. The soup was great with a warm, crusty baguette and grated parmigiano reggiano.

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Pumpkin Soup with Pancetta and Sage

This soup is surprisingly easy to throw together and it creates such a delicious aroma in your house! The smell of pancetta and sage slow cooking for hours is how I think a kitchen should smell when it’s cold and damp during the Fall season.  You could easily use canned pumpkin or make the pumpkin puree yourself with this soup.  Also, substituting any kind of tasty winter squash would work well with this recipe.  After dicing up the veggies and pan frying the onion and pancetta, you can sit back as the soup simmers for several hours on low heat.  I garnished the soup with a little crispy fried sage and toasted pumpkin seeds.

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Red Bean Chili with Cashews

This chili is one of those dishes that regularly makes it onto the menu. I used to make it in a big sauce pan, but since I got a crock pot I have slow cooked it ever since. I like the way all of the seasoning marinates slowly for hours and the way the veggies and cashews become tender. The cashews add a sweet, nutty flavor that tastes great with the beans and veggies.  I garnished the chili with extra sharp cheddar and green onion.

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Moroccan Lentil Soup with Preserved Lemon and Quinoa


It’s been raining a lot lately and I wanted to make something nice and warm from the slow cooker. One of my favorite recipes has been the Moroccan Chicken with Preserved Lemons and I wanted to see if those flavors could translate into a stew. I figured red lentils and chickpeas would go well with the curry flavors of the dish, and it ended up being really good. The soup was pretty thick from the quinoa and needed extra chicken stock throughout cooking. I will probably be adding more later since the lentils and quinoa will keep on absorbing the liquid. This recipe makes a big batch so I will have a lot of leftovers (which won’t be a problem at all).

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Ham and Lentil Soup

I have been sort of obsessed with my crock pot for the last few months. All I can say is get one (crock pot companies should be paying me for this advertising!) This soup is great for the slow cooker–the ham cooks nicely and flavors the broth without being too salty. I threw in the ham bone for added flavor.  I liked how the lentils got really soft and almost dissolved in the broth. This soup turned out great and I will definitely make it again sometime.

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Chipotle Corn Chowder


This is not the typical creamy corn chowder but a spicier, smokier corn stew. Unfortunately the season for good, fresh ears of corn has passed so I settled with store-bought bags of sweet corn. This recipe is perfect for sweet corn season and makes a great summer/fall soup. A fresh jalapeno is a good flavor addition to the smokey chipotle chili powder. I had some green bell peppers so I added those in for some extra veggies. I balanced the spiciness by adding sour cream and cilantro for garnish.

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Beef and Barley Stew


Believe it or not, Californians experience winter too (relatively). It’s gotten colder and rainier now that it’s November, and i’ve been wanting to make a nice, hearty stew. I was excited to try this recipeB because I remember my mom’s beef barley stew from the crock pot. This recipe turned out a lot more savory and different than my mom’s, but it was still very good. I have a modern crock pot that is um, very efficient at cooking (which kind of defeats the purpose of a slow cooker, but whatever). Anyways, I have to be very careful to not over cook meats. A recipe might say to leave everything in for 6-7B hours on low and with my cooker the meat is done in 90 minutes and everything else is raw. This has caused some problems in the past. In order to compensate (since I do really like my crock pot), I have resorted to taking the meat ingredients out and cooking the rest for several more hours. I have a large, 6 quart cooker so if you have a smaller one make sure to use less of everything.

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