Slow Cooker Meals for the Colder Months

Slow Cooker Meals for the Colder Months

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In the cold winter months, hardly anything is more satisfying than a hot meal. Slaving over the stove all day, however, requires both time and effort.

Instead of spending all of your time cooking, save yourself time in the kitchen with these wholesome, satisfying slow cooker recipes. Try making one of these filling dishes this week!

 

 

Slow-Cooked Chicken Curry

 

Though low in fat and calories, this curried chicken dish is packed with flavor! Spiced with curry, coriander, and ginger, this hot dinner is sure to satisfy the entire family.

 

Prep Time: 10 minutes, Cook Time: 6 hours, plus overnight chilling in the fridge, Serves: 2

Ingredients:

  • 2 skinless chicken legs

  • Brown rice (portion size may vary)

  • 400 grams of canned, diced tomatoes

  • 1 bell pepper (red or yellow), chopped and seeded

  • 1 large onion (white or yellow), coarsely chopped

  • 2 teaspoons of vegetable bouillon powder

  • 3 tablespoons of curry paste

  • 1 tablespoon of ginger, finely chopped

  • 30 grams of chopped, fresh coriander/cilantro leaves

 

Directions: 

1.) Chop the onion, bell pepper, and ginger.

2.) Add the chopped onion, chopped pepper, chopped ginger, can of diced tomatoes, vegetable bouillon powder, and curry paste to the slow cooker pot. Add a third of a can of water and stir the mixture well.

3.) Place the skinless chicken legs in the slow cooker pot. Push the legs under the liquid and other ingredients. Make sure the legs are fully submerged in the mixture. Put the lid on your slow cooker pot and chill the mixture in the refrigerator overnight.

4.) The following day, cook the mixture. Set your slow cooker to low heat and cook the dish for six hours, or until the meat and vegetables are very tender.

5.) When the dish is nearly done, cook your brown rice. Just before serving, mix the chopped coriander leaves into the mixture. Serve the curried chicken over the rice. Enjoy!

 

 

Blueberry “Sloatmeal” 

 

A bowl of thick, sweet oatmeal can be a wonderful way to warm up on a cold winter morning. Throw these simple ingredients into your crock pot and cook them on a low temperature overnight to start your day off on the right foot.

 

Prep Time: 10 minutes, Cook Time: 4 hours (high temperature) or 8 hours (low temperature), Serves: 8

Ingredients:

  • 320 grams (2 cups) of thick-cut oats

  • 500 ml (2 cups) of water

  • 750 ml (3 cups) of milk

  • 55 g (1/4 cup) of brown sugar

  • 2 tablespoons of maple syrup, plus additional syrup for serving

  • 2 teaspoons of vanilla extract

  • 2 teaspoons of cinnamon

  • 1/4 teaspoon of salt

  • Butter, as required for greasing

  • 100 grams (1 cup) of fresh or frozen blueberries (or other berries of your choice)

  • Optional: 20 grams (1/4 cup) of shredded coconut

  • Optional: other toppings of your choice, such as nuts and other fresh fruit

 

Directions: 

1.) Grease the inside of your slow cooker with butter.

2.) Add all of the ingredients, except for the blueberries and coconut, to your slow cooker. Occasionally stir the mixture of oats, milk, water, brown sugar, maple syrup, vanilla extract, cinnamon, and salt. For faster cooking, set your slow cooker to high heat and cook for four hours. For slower cooking, set your slow cooker to low heat and cook for eight hours.

3.) Just before serving, set your slow cooker to a very low temperature and gently stir in the blueberries and shredded coconut. Allow the mixture to sit for ten minutes at a warm temperature.

4.) Serve with maple syrup and additional toppings of your choice, such as nuts or slices of fresh banana. Enjoy!

 

 

Creamy Butternut Squash Soup 

 

Everyone loves a creamy bowl of soup! Combining flavorful spices like ginger, cayenne pepper, and coriander with mild butternut squash and coconut milk, this soup makes for a delicious and satisfying meat-free meal.

 

Prep Time: 15 minutes, Cook Time: 4 hours, Serves: 6

Ingredients:

  • 1 medium-sized butternut squash, peeled, seeded, and coarsely chopped

  • 1 medium onion (white or yellow), coarsely chopped

  • 4 cloves of garlic

  • 3 cups of vegetable broth

  • 1/4 cup of coconut milk

  • 1 1/2 teaspoons of salt

  • 1/3 teaspoon of black pepper

  • 1/2 teaspoon of ground cumin

  • 1/2 teaspoon of ground ginger

  • 1/2 teaspoon of paprika

  • 1/2 teaspoon of ground coriander/cilantro

  • 1/4 teaspoon of cayenne pepper

  • 1/2 teaspoon of fresh thyme (or, if unavailable, dried thyme)

  • Olive oil, to taste

  • Optional: pumpkin seeds and fresh herbs as garnish

 

Directions: 

1.) Chop the butternut squash and onion. 

2.) Place the chopped butternut squash, garlic, and onion in the slow cooker. Drizzle the mixture with olive oil before adding the vegetable broth and seasonings (salt, black pepper, cumin, paprika, coriander/cilantro, ginger, and cayenne pepper). 

3.) Stir the seasonings in with the mixture. Cover the slow cooker pot and cook on high heat for four hours. 

4.) After four hours, blend the ingredients using a hand mixer. Blend the ingredients until they are smooth. Alternatively, puree the mixture in a food processor or standard blender. 

5.) Add the fresh thyme and coconut milk and blend again. 

6.) Pour the soup into bowls and garnish with fresh herbs and pumpkin seeds. Enjoy!

 

 

Boozy Cranberry Hot Toddy 

 

Who says boozy, hot punch drinks should be limited to the Christmas season? The festive flavors in this cranberry hot toddy recipe make for a perfect after-dinner treat that can be savored all winter long.

 

Prep Time: 10 minutes, Cook Time: 4 hours, Serves: 12

Ingredients:

  • 2.5 liters (2 1/2 quarts) of cranberry juice or sweetened cranberry juice cocktail

  • 310 ml (1 1/4 cups) of rum

  • 250 ml (1 cup) of brandy

  • 1 small piece of peeled, fresh ginger (approximately 2.5 cm/1 inch in diameter)

  • 3 tangerines or mandarin oranges, thinly sliced, plus 1 sliced tangerine for serving

  • 2 cinnamon sticks, plus additional sticks for serving

  • 115 g (1/3 cup) of honey

  • 40 g (1/4 cup) of whole cloves

  • Fresh cranberries for serving

 

Directions: 

1.) Slice the tangerines and peel the ginger. Wash the fresh cranberries. 

2.) Pour the cranberry juice and honey into your slow cooker. Add the tangerine slices, two cinnamon sticks, ginger, and cloves.   

3.) Cover your slow cooker and set it to a high temperature. Allow the mixture to cook for four hours. Before serving, stir in the rum and brandy and allow the mixture to warm for a few minutes. 

4.) Strain the mixture and pour the drink into mugs. Garnish the cups with tangerine slices, fresh cranberries, and cinnamon sticks. Drink while warm.

 

If you don’t already have a slow cooker, consider purchasing one. These handy appliances allow you to cook dishes while out of the house or at work. Waking up to a warm breakfast or coming home to a hot dinner in the evening is a great way to simplify your life. Don’t delay! Take out your slow cooker and test out one of these great recipes, or purchase a slow cooker today.

 

 

Photo: © nataliazakharova / fotolia.com

Editor, 01/24/2019

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