Slow Cooker Delights

I prepared all four of these recipes, plus the bonus digital recipe, in less than an hour. They cooked all night and I have food for my family for the next week! Try these out—or let these be the inspiration for your own slow cooked creations.

Slow Cooker Delights

Salsa Chicken

Serves 6-8
Salsa Chicken

Ingredients

1 cup salsa
2 pounds skinless, boneless chicken breast
15-ounce can no-salt-added black beans, rinsed and drained
1 red bell pepper, core removed, thinly sliced
1 green bell pepper, core removed, thinly sliced
2 jalapeño peppers, cores removed, minced
2 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon oregano
1 teaspoon kosher salt

Directions

Layer ingredients into a slow cooker, starting with the salsa, followed by the chicken and the remaining items. Place lid on slow cooker and cook on low for approximately 6 hours until the chicken is very tender. Shred chicken with two forks. Drain excess liquid if desired. Taste and season with additional salt as needed. Salsa chicken can be served in a variety of ways: over rice, in tortillas with taco toppings, or chilled on a bed of lettuce.




Harvest Squash Soup

Serves 4 to 6
Harvest Squash Soup

Ingredients

2 pounds butternut squash, peeled and diced
1 pound sweet potatoes, peeled and diced
1 medium apple, peeled and cored
2 cups chicken stock
2 teaspoons curry powder
1 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1 clove garlic, minced
1 teaspoon ground black pepper
1 teaspoon kosher salt
15-ounce can unsweetened full-fat coconut milk

Directions

Place all ingredients, except coconut milk, into slow cooker. Cover slow cooker and cook on low for 6 hours, or until squash and potatoes are very soft. Transfer slow cooker contents to a food processor or blender and puree. If pureeing while hot, leave the top vent of the blender or food processor open so the steam can escape. Stir in the coconut milk. Taste and season with additional salt and pepper as needed. 




Four-ingredient Coconut Cake

Serves 8
Four-ingredient Coconut Cake

Ingredients

15 to 16-ounce white cake mix
15-ounce can unsweetened full-fat coconut milk
1/2 cup butter, melted
1 cup flaked coconut, packed

Directions

Place all ingredients into a slow cooker and mix well to combine. Place a clean kitchen towel over top of the slow cooker (to catch condensation) and place the lid on the slow cooker. Cook on high for 1 to 1 1/2 hours or until a toothpick inserted into the center of the cake comes out clean. To serve, scoop the cake out of the slow cooker into individual serving dishes. Serve hot with ice cream. 




Spiced Apple Butter

Yields 1 pint
Spiced Apple Butter

Ingredients

3 pounds apples*
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon salt
2 teaspoons cider vinegar
1/4 cup honey, or to taste (optional)

Directions

Wash apples well, cut into quarters and remove the cores. Place cored apples (with peels), cinnamon, nutmeg, cloves, salt and vinegar into slow cooker. Place the lid on the slow cooker and cook on low for 6 hours or until the apples are very soft, brown and thick. Allow the apple butter to cool and transfer to a food processor or blender. Puree until smooth. If desired, stir in honey for additional sweetness. If apple butter is too runny, return to slow cooker for 1 to 2 more hours. *For a naturally sweeter apple butter, use sweet apples such as Fuji or Gala, or a combination. 



Bonus Recipe!

Pork Tenderloin with Root Vegetables
Serves 8

1 pound redskin potatoes
1 pound turnips
1/2 pound carrots, peeled
1 onion
1/2 cup water
3-pound pork tenderloin
2 teaspoons kosher salt
2 teaspoons coarsely ground black pepper
1/4 cup honey
2 tablespoons Worcestershire sauce

Clean the turnips and potatoes well. Trim the tops and bottoms from the turnips. If the turnips have greens, clean the greens well and add them to the slow cooker. Cut the potatoes, turnips, carrots and onion into 1-inch pieces and add them to the slow cooker with the water. Sprinkle the pork loin all over with the salt and pepper and place it on top of the vegetables. Drizzle the honey and Worcestershire sauce over the pork. Place a lid on the slow cooker and cook for 6 hours on low, or until pork is tender. If desired, transfer the cooking liquid to a small saucepan and simmer until it thickens. Taste and season with salt or honey as needed. Drizzle the sauce over the pork and vegetables.