Crockpot Recipes Challenge: Quick and Easy Slow Cooker Recipes (2016)

Chapter 3. Crockpot lunch recipes

The slow cooker is the perfect tool for preparing amazing lunches, so do not hesitate to read this chapter as well and try out the recipes suggested in here. The crockpot can definitely come in handy if you are a busy family, helping you prepare the lunch, while handling other things at the same time. It can also be useful around the holidays, when the whole family gathers for your famous lunches. It is always for the best to have your recipes tested, so be sure to prepare yourself for the cooking adventure that the holidays entail.

#1 Vegetable curry with chickpeas

Time: 6 h 10 min. (10 min. prep, 6 h cooking)

Made for: 6 servings

Ingredients: olive oil (1 tbsp.), chopped onion (1 ½ cups), carrot slices (1 cup), curry powder (1 tbsp.), brown sugar (1 tsp.), grated fresh ginger (1 tsp.), garlic cloves (2), Serrano chile (1), chickpeas (3 cups), baking potato (1 and ½ cups), green bell pepper (1 cup), green beans (1 cup), salt (1/2 tsp.), black pepper (1/4 tsp.), ground red pepper (1/8 tsp.), diced tomatoes (1 can), vegetable broth (1 can), baby spinach (3 cups), coconut milk (1 cup), lemon wedges (6).

How to prepare:

Start by sautéing the chopped onion together with the carrot slices, until they become tender. Add the following ingredients into the skillet: Serrano chile, minced garlic cloves, fresh ginger, sugar and curry powder. Cook for another minute. Place the mixture into the slow cooker. Add the chickpeas, together with the following: baking potato, green bell pepper, green beans, salt, black and red pepper, diced tomatoes and vegetable broth. Cook for about six hours (on high). When done, add the baby spinach and the coconut milk. Stir until the spinach appears wilted. Serve with lemon wedges. Enjoy!

#2 Chicken with potatoes and carrots

Total time: 4 h (30 min. prep, 3 and ½ h cooking)

Made for: 6 servings

Ingredients: onion (1 and ¾ cups), cooking spray (1), baby carrots (2 cups), round red potatoes (6), chicken broth (1/2 cup), dry white wine (1/2 cup), chopped fresh thyme (1 tbsp.), minced garlic (1 tsp.), salt (3/4 tsp.), fresh ground black pepper (1/2 tsp.), paprika (1 tsp.), chicken thighs (6), olive oil (1 tsp.).

How to prepare:

Start by applying cooking spray to the inside of the crockpot. Then, add the sliced onions into the slow cooker, together with the potatoes and carrots. Mix the chicken broth together with white wine, fresh thyme and garlic. Add the mixture into the slow cooker. Coat the chicken with a mixture of paprika, salt and pepper. Brown the chicken into a pan, then place it on top of the veggies, in the slow cooker. Cook for about three and a half hours (on low). Serve with fresh thyme as garnish. Enjoy!

#3 Collard greens with bacon and balsamic vinegar

Time: 4 h 15 min. (15 min. prep, 4 h cooking)

Made for: 5 servings

Ingredients: bacon slices (3), chopped onion (1 cup), fresh collard greens (1 pack – 16 oz.), salt (1/4 tsp.), garlic cloves (2), bay leaf (1), chicken broth (1 can – 14.5 oz.), balsamic vinegar (3 tbsp.), honey (1 tbsp.).

How to prepare:

Start by cooking the bacon into a pan over medium heat. Once crisp, cut it into small pieces or crumble it by hand. For the next step, sauté the onions together with the collard greens. Add the sautéed veggies into the slow cooker, together with the salt, minced garlic cloves, bay leaf and chicken broth. Cook for about four hours (on low). Prepare the dressing by mixing the balsamic vinegar with the honey. Pour the dressing and sprinkle with bacon. Serve and enjoy!

#4 Pork with curry and basmati rice

Time: 8 h 10 min. (10 min. prep., 8 h cooking)

Made for: 6 servings

Ingredients: canola oil (1 tsp.), boneless pork loin (1 and ½ pounds), cubed red potato (3 and ½ cups), chopped onion (1 cup), chopped red bell pepper (1 cup), chicken broth (1/4 cup), flour (2 tbsp.), sugar (1 tbsp.), tomato paste (2 tbsp.), fresh ginger (1 tbsp.), salt (1 and ½ tsp.), curry powder (1 tsp.), ground cumin (1 tsp.), garlic cloves (2), coconut milk (1/2 cup), basmati rice (3 cups), cilantro sprigs (optional).

How to prepare:

Start by browning the pork loins into a pan. Then, add the following ingredients into the slow cooker: pork loins, red potato, onion, red bell pepper, chicken broth, flour, sugar, tomato paste, fresh ginger, salt, curry powder, ground cumin and garlic cloves. Make sure that they are well mixed and that the flour has dissolved. Cook in the slow cooker for about eight hours (on low). Add the coconut milk just before the meal is ready. Serve with warm basmati rice and garnish with cilantro sprigs. Enjoy!

#5 Black bean soup, Caribbean-style

Time: 8 h 15 min. (15 min. prep, 8 h cooking)

Made for: 8 servings

Ingredients: olive oil (1 tbsp.), chopped red onion (2 cups), diced green bell pepper (1 cup), diced red bell pepper (1 cup), jalapeño pepper (3 tbsp.), garlic head (1), tomato paste (1/4 cup), vegetable broth (4 cups), dried thyme (1 tsp.), ground cumin (1 tsp.), ground ginger (1/2 tsp.), ground allspice (1/2 tsp.), ground red pepper (1/4 tsp.), salt (1/8 tsp.), black beans (2 cans – 15 oz.), coconut milk (1/2 cup), fresh cilantro (1/2 cup), 2 limes (cut into quarters).

How to prepare:

Start by sautéing the chopped red onion into a pan. Add the green and red bell pepper into the pan, then the finely chopped jalapeño pepper. Sauté for a couple of minutes, then add the garlic. Add the tomato paste and one cup of the vegetable broth. Transfer the whole mixture into your slow cooker. Add the following ingredients: three cups vegetable broth, dried thyme, cumin, ginger, allspice, red pepper, salt and black beans. Cook for about eight hours (on low). Add the coconut milk just before the soup is ready. Garnish with fresh cilantro and serve with lime wedges. Enjoy!