Whether you’re cooking for the whole family or are slow cooking just for two, we can all agree that a crockpot is kind of a miracle appliance. Though we bet you’ve already got some tried and true recipes, but why stop there? Slow cookers can do everything from breakfast to dessert (seriously!), so what are you waiting for?
Slow Cooker Garlic-Parmesan Chicken
Yields 4 serving(s)
Prep Time 15 mins
Total Time 4 hrs 15 mins
3 tbsp. extra-virgin olive oil, divided
2 lb. bone-in, skin-on chicken thighs
Freshly ground black pepper
1 lb. baby red potatoes, quartered
2 tbsp. butter, softened
5 cloves garlic, chopped
2 tbsp. fresh thyme
Freshly chopped parsley
2 tbsp. freshly grated Parmesan, plus more for serving
In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken, season with salt and pepper, and sear until golden, 3 minutes per side.
Meanwhile, in a large slow cooker, toss potatoes with remaining 2 tablespoons oil, butter, garlic, thyme, parsley and Parmesan and season generously with salt and pepper. Add chicken and cook on high for 4 hours or low for 8 hours, until potatoes are tender and chicken is fully cooked.
Garnish with Parmesan before serving.
Crock-Pot Red Wine Hot Cocoa
Yields 10 serving(s)
Prep Time 10 mins
Total Time 1 hrs 10 mins
2 1/2 c. semisweet chocolate chips
1/4 c. cocoa powder
1/2 c. granulated sugar
Pinch kosher salt
6 c. whole milk
1 (750-ml.) bottle red wine
Toasted marshmallows, for serving
Chocolate shavings, for serving
Combine chocolate chips, cocoa powder, sugar, salt, milk and wine in slow cooker. Cook on high for one hour, whisking every 20 minutes.
Ladle cocoa into mugs and top with toasted marshmallows and chocolate shavings.
Slow Cooker Tuscan Chicken Meatballs With Gnocchi
Yields 4-6 serving(s)
Prep Time 10 mins
Total Time 5 hrs
1 1/2 lb. ground chicken or turkey, preferably dark meat
1 c. panko bread crumbs
1 large egg
1 1/2 tsp. kosher salt, plus more
1 tsp. Italian seasoning
1/2 tsp. freshly ground black pepper
1/2 tsp. garlic powder
1 c. drained oil-packed sun-dried tomatoes, finely chopped, divided, plus 2 tbsp. tomato oil
1 1/2 oz. Parmesan, finely grated (about 3/4 c.), divided, plus more for serving
1/2 small yellow onion, finely chopped
4 cloves garlic, finely chopped
1 c. low-sodium chicken broth
1/2 c. dry white wine
1 (17.5-oz.) package gnocchi
3 c. packed baby spinach leaves
1/2 c. heavy cream
In a medium bowl, using your hands, combine chicken, panko, egg, salt, Italian seasoning, pepper, garlic powder, 1/2 cup tomatoes, and 1/2 cup Parmesan. Form mixture into 18 (about 1”) meatballs.
In a slow cooker, combine onion, garlic, broth, wine, and tomato oil; season with salt. Nestle in meatballs. Cover and cook on high until meatballs are cooked through, about 4 hours.
Arrange a rack in upper third of oven; heat broiler. Using a slotted spoon, transfer meatballs to a foil-lined baking sheet.
Add gnocchi and remaining 1/2 cup tomatoes to slow cooker and stir to combine. Cover and cook on high until gnocchi is tender, about 20 minutes.
Meanwhile, broil meatballs, watching carefully and turning halfway through, until golden brown in spots, 6 to 8 minutes.
Stir spinach, cream, and 1/4 cup Parmesan into slow cooker. Return meatballs to slow cooker. Cover and cook until spinach wilts, about 5 minutes more.
Divide gnocchi and meatballs among bowls. Top with more Parmesan. (Delish.com) ›