11 crockpot winter dinner ideas

Volume I

Classic Slow Cooker Beef Stew

The Story

This classic beef stew is the ultimate comfort food for cold winter nights. It features tender chunks of beef that melt in your mouth alongside hearty root vegetables. The rich gravy develops a deep flavor over several hours of slow cooking and is best served with crusty bread.

The Pantry

2 pounds beef chuck roast, cut into 1-inch cubes
4 large potatoes, peeled and cubed
4 large carrots, sliced into rounds
1 medium yellow onion, chopped
3 cloves garlic, minced
3 cups beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 tablespoons cornstarch
Salt and black pepper to taste

Method

Step 1

1. Place the cubed beef into the slow cooker and season it generously with salt and pepper.

Step 2

2. Add the potatoes, carrots, onions, and minced garlic on top of the meat.

Step 3

3. In a separate bowl, whisk together the beef broth, tomato paste, thyme, and rosemary until the tomato paste is fully integrated.

Step 4

4. Pour the broth mixture over the meat and vegetables in the slow cooker.

Step 5

5. Cover the cooker with its lid and set the temperature to Low for 8 hours or High for 4 hours.

Step 6

6. In the last 30 minutes of cooking, whisk the cornstarch with two tablespoons of cold water to create a slurry and stir it into the stew to thicken the sauce.

Step 7

7. Taste the stew and add more salt or pepper if necessary before serving hot.

Creamy Chicken and Wild Rice Soup

The Story

This Creamy Chicken and Wild Rice Soup is a nourishing and filling meal perfect for a snowy evening. It combines tender shredded chicken with a blend of wild rice and aromatic vegetables in a silky, creamy base. The combination of textures makes every spoonful satisfying and hearty for the whole family.

The Pantry

1.5 pounds boneless skinless chicken breasts
1 cup uncooked wild rice blend
3 carrots, diced
3 stalks celery, diced
1 onion, diced
6 cups chicken broth
1 teaspoon dried oregano
1 cup heavy cream
2 cups fresh spinach
Salt and pepper to taste

Method

Step 1

1. Place the raw chicken breasts at the bottom of the slow cooker.

Step 2

2. Add the wild rice, diced carrots, celery, and onion over the chicken.

Step 3

3. Pour in the chicken broth and add the dried oregano, salt, and pepper.

Step 4

4. Cover the slow cooker and cook on Low for 6 to 7 hours until the rice is tender and the chicken is cooked through.

Step 5

5. Carefully remove the chicken breasts from the cooker and shred them using two forks on a cutting board.

Step 6

6. Return the shredded chicken to the slow cooker and stir in the heavy cream and fresh spinach.

Step 7

7. Let the soup sit for another 10 minutes until the spinach is wilted and the soup is creamy throughout.

Traditional Slow Cooker Pot Roast

The Story

A traditional pot roast is a centerpiece of winter dining that requires minimal effort for maximum flavor. The long cooking process breaks down the connective tissues in the beef roast, resulting in meat that pulls apart with a fork. Onions and garlic create a savory base that infuses the entire dish with a rich, home-cooked aroma.

The Pantry

3 pound beef chuck roast
1 pound baby carrots
1 pound red potatoes, halved
1 large onion, cut into wedges
1 cup beef broth
1/4 cup balsamic vinegar
2 tablespoons Worcestershire sauce
3 cloves garlic, smashed
2 sprigs fresh rosemary
Salt and pepper to taste

Method

Step 1

1. Season the entire surface of the beef roast with a liberal amount of salt and pepper.

Step 2

2. Place the onion wedges and smashed garlic in the bottom of the slow cooker to act as a base.

Step 3

3. Set the beef roast on top of the onions.

Step 4

4. Surround the roast with the baby carrots and halved red potatoes.

Step 5

5. In a small jar, mix the beef broth, balsamic vinegar, and Worcestershire sauce, then pour it over the roast.

Step 6

6. Place the fresh rosemary sprigs on top of the meat.

Step 7

7. Cover and cook on Low for 9 to 10 hours until the roast is tender enough to shred with a fork.

Step 8

8. Discard the rosemary stems and serve the meat and vegetables on a large platter with the juices poured over.

Slow Cooker White Chicken Chili

The Story

White Chicken Chili offers a lighter but equally comforting alternative to traditional tomato-based chilis. It uses white beans and green chiles to create a mild, tangy flavor profile that is enhanced by the addition of lime and cilantro. This dish is excellent for those who enjoy a bit of zest with their winter warmth.

The Pantry

1.5 pounds chicken thighs, boneless and skinless
2 cans (15 oz) Great Northern beans, drained
1 can (4 oz) diced green chiles
3 cups chicken broth
1 small onion, diced
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 cup sour cream
Fresh cilantro and lime wedges for serving
Salt to taste

Method

Step 1

1. Place the chicken thighs into the slow cooker.

Step 2

2. Add the drained beans, diced green chiles, and onion over the chicken.

Step 3

3. Sprinkle the cumin and chili powder over the ingredients.

Step 4

4. Pour in the chicken broth until everything is just covered.

Step 5

5. Cover and cook on Low for 6 hours or High for 3 hours.

Step 6

6. Remove the chicken and shred it before stirring it back into the pot.

Step 7

7. Stir in the sour cream just before serving to add a rich, velvety texture to the broth.

Step 8

8. Serve in bowls topped with a squeeze of lime juice and fresh cilantro leaves.

Hearty Sausage and Lentil Stew

The Story

Lentils are a fantastic winter ingredient because they absorb flavors beautifully and provide a satisfying, dense texture. This stew pairs earthy green lentils with spicy Italian sausage for a meal that is both protein-rich and flavorful. It is a one-pot wonder that gets better the longer it sits, making it great for meal prepping.

The Pantry

1 pound Italian sausage, casings removed and crumbled
1.5 cups dry green lentils, rinsed
4 cups vegetable or chicken broth
1 can (14.5 oz) diced tomatoes
2 carrots, diced
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
2 cups kale, chopped
Salt and pepper to taste

Method

Step 1

1. In a skillet over medium heat, brown the crumbled sausage until cooked through, then drain the excess fat.

Step 2

2. Transfer the cooked sausage to the slow cooker.

Step 3

3. Add the rinsed lentils, diced tomatoes, carrots, garlic, and spices to the pot.

Step 4

4. Pour in the broth and stir the mixture to combine all the ingredients.

Step 5

5. Cover and cook on Low for 7 to 8 hours until the lentils are soft but not mushy.

Step 6

6. Stir in the chopped kale during the last 20 minutes of cooking until it is wilted and bright green.

Step 7

7. Adjust seasoning with salt and pepper and serve in deep bowls.

Slow Cooker Beef Lasagna

The Story

Making lasagna in a slow cooker ensures that the noodles stay tender and the cheese becomes perfectly gooey without drying out. This recipe layers traditional Italian flavors like marinara, ricotta, and mozzarella for a decadent winter feast. It is an impressive dish that requires very little active prep time compared to the oven method.

The Pantry

1 pound ground beef, browned and drained
1 jar (24 oz) marinara sauce
1 container (15 oz) ricotta cheese
1 egg, lightly beaten
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 box (9 oz) no-boil lasagna noodles
1 teaspoon dried parsley
1/2 teaspoon garlic powder

Method

Step 1

1. In a medium bowl, mix the ricotta cheese, beaten egg, parsley, and garlic powder until smooth.

Step 2

2. Spread a thin layer of marinara sauce on the bottom of the slow cooker to prevent sticking.

Step 3

3. Place a layer of dry lasagna noodles over the sauce, breaking them to fit the shape of the pot.

Step 4

4. Spread a layer of the ricotta mixture over the noodles, followed by a layer of browned beef and more marinara.

Step 5

5. Sprinkle a generous amount of mozzarella and Parmesan cheese over the sauce.

Step 6

6. Repeat the layers of noodles, ricotta, beef, sauce, and cheese until all ingredients are used, ending with a thick layer of mozzarella on top.

Step 7

7. Cover and cook on Low for 3 to 4 hours until the noodles are tender and the cheese is melted and bubbly.

Step 8

8. Let the lasagna rest for 15 minutes with the lid off before slicing and serving.

Pork Carnitas with Citrus and Garlic

The Story

These slow cooker carnitas bring a bright, citrusy flare to the winter season with orange and lime juices. The pork shoulder is simmered until it is incredibly tender, then it can be quickly crisped under a broiler for a perfect texture. It is a versatile dish that works well in tacos, bowls, or even on top of a hearty winter salad.

The Pantry

3 pound pork shoulder roast, cut into large chunks
1/2 cup orange juice
1/4 cup lime juice
4 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 large onion, chopped
Salt and pepper to taste

Method

Step 1

1. Place the chunks of pork shoulder into the slow cooker and season them with salt, pepper, chili powder, cumin, and oregano.

Step 2

2. Add the chopped onion and minced garlic over the meat.

Step 3

3. Pour the orange juice and lime juice over the top of the pork.

Step 4

4. Cover and cook on Low for 8 to 10 hours until the meat is very tender and easy to shred.

Step 5

5. Remove the pork from the liquid and shred it using two forks.

Step 6

6. For a crispy finish, spread the shredded pork on a baking sheet and broil in the oven for 5 minutes until the edges are brown and crunchy.

Step 7

7. Serve the pork with the cooking juices drizzled over it, along with warm tortillas and your favorite toppings.

Homestyle Split Pea Soup with Ham

The Story

Split pea soup is a classic winter dish that is both economical and deeply satisfying. The dried peas dissolve during the slow cooking process to create a naturally thick and creamy base without any added dairy. A smoky ham bone or diced ham adds a savory depth that makes this soup a favorite for chilly afternoons.

The Pantry

1 pound dried split peas, rinsed
1 ham bone or 2 cups diced ham
3 carrots, diced
2 stalks celery, diced
1 onion, diced
2 cloves garlic, minced
6 cups water or chicken broth
1 bay leaf
1/2 teaspoon dried thyme
Salt and pepper to taste

Method

Step 1

1. Place the rinsed split peas, carrots, celery, onion, and garlic in the slow cooker.

Step 2

2. Add the ham bone or diced ham into the center of the mixture.

Step 3

3. Pour in the water or chicken broth until the peas are well covered.

Step 4

4. Add the bay leaf and dried thyme.

Step 5

5. Cover and cook on Low for 8 to 10 hours or until the peas have completely broken down into a thick soup.

Step 6

6. If using a ham bone, remove it from the pot, trim any remaining meat back into the soup, and discard the bone.

Step 7

7. Stir the soup vigorously to achieve a creamy consistency, then remove the bay leaf before serving.

Step 8

8. Season with salt and pepper to your preference.

Herb-Roasted Slow Cooker Turkey Breast

The Story

Enjoy the flavors of a holiday dinner any night of the week with this herb-roasted turkey breast. Cooking turkey in the slow cooker ensures that the meat remains moist and tender, avoiding the common issue of dryness found in oven roasting. The combination of butter, garlic, and fresh herbs creates a delicious skin-like coating that smells amazing while cooking.

The Pantry

3 pound bone-in turkey breast
1/4 cup unsalted butter, softened
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh sage, chopped
1 tablespoon fresh thyme, chopped
1/2 cup chicken broth
Salt and black pepper to taste

Method

Step 1

1. In a small bowl, mix the softened butter with the minced garlic and the chopped fresh herbs.

Step 2

2. Gently loosen the skin of the turkey breast and rub half of the herb butter directly onto the meat under the skin.

Step 3

3. Rub the remaining herb butter over the outside of the turkey skin and season with salt and pepper.

Step 4

4. Pour the chicken broth into the bottom of the slow cooker and place the turkey breast inside.

Step 5

5. Cover and cook on Low for 5 to 6 hours until the internal temperature reaches 165 degrees Fahrenheit.

Step 6

6. For crispy skin, place the cooked turkey breast under the oven broiler for 3 to 5 minutes before slicing.

Step 7

7. Let the turkey rest for 10 minutes before carving to keep the juices inside.

Irish Lamb Stew with Guinness

The Story

This Irish-inspired lamb stew is a rich and robust winter meal that uses stout beer to create a complex, dark gravy. The lamb becomes incredibly tender as it simmers with potatoes, parsnips, and leeks. It is a sophisticated yet comforting dish that is perfect for a special Sunday dinner during the colder months.

The Pantry

2 pounds lamb stew meat, cut into cubes
1 bottle (12 oz) Guinness or other stout beer
2 cups beef broth
3 large potatoes, peeled and cubed
2 parsnips, sliced
2 leeks, cleaned and sliced
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
Salt and pepper to taste

Method

Step 1

1. Season the lamb cubes with salt and pepper and place them in the slow cooker.

Step 2

2. Add the cubed potatoes, sliced parsnips, and leeks over the meat.

Step 3

3. In a bowl, whisk together the Guinness, beef broth, tomato paste, Worcestershire sauce, and minced garlic.

Step 4

4. Pour the liquid mixture over the meat and vegetables in the cooker.

Step 5

5. Cover and cook on Low for 8 to 9 hours until the lamb is tender and the sauce has thickened slightly.

Step 6

6. Stir the stew gently to combine the flavors without breaking the vegetables.

Step 7

7. Serve in large bowls, ideally with a side of Irish soda bread for dipping into the rich gravy.

Sweet Potato and Black Bean Chili

The Story

This vegetarian chili is a vibrant and healthy option for winter nights, packed with fiber and flavor. The sweetness of the potatoes perfectly balances the smoky heat of chili powder and cumin, while black beans provide a hearty base. It is a colorful, nutrient-dense meal that even meat-eaters will find satisfying and filling.

The Pantry

2 large sweet potatoes, peeled and cubed
2 cans (15 oz) black beans, rinsed and drained
1 can (28 oz) crushed tomatoes
1 red bell pepper, diced
1 onion, diced
2 cups vegetable broth
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon cinnamon
Salt to taste

Method

Step 1

1. Place the cubed sweet potatoes, rinsed black beans, and diced bell pepper into the slow cooker.

Step 2

2. Add the diced onion and pour the crushed tomatoes and vegetable broth over the top.

Step 3

3. Sprinkle in the chili powder, cumin, and cinnamon, then stir to ensure the spices are evenly distributed.

Step 4

4. Cover the slow cooker and cook on Low for 7 to 8 hours or High for 4 hours until the sweet potatoes are tender.

Step 5

5. Use a spoon to slightly mash a few of the sweet potato chunks against the side of the pot to help thicken the chili.

Step 6

6. Taste and add salt as needed.

Step 7

7. Serve hot with toppings like avocado slices, shredded cheese, or a dollop of Greek yogurt.

Slow Cooker Beef Stroganoff

The Story

Slow Cooker Beef Stroganoff is a decadent and creamy dish that brings a touch of elegance to your winter dinner table. Thinly sliced beef is slow-cooked until it reaches a melt-in-your-mouth consistency in a savory mushroom and onion sauce. The addition of sour cream at the very end creates a rich, velvety texture that is perfect when served over wide egg noodles.

The Pantry

1.5 pounds beef sirloin or chuck, thinly sliced
1 pound sliced mushrooms
1 onion, diced
2 cloves garlic, minced
2 cups beef broth
2 tablespoons Worcestershire sauce
1 cup sour cream
1 package (12 oz) wide egg noodles
2 tablespoons flour
Fresh parsley for garnish
Salt and pepper to taste

Method

Step 1

1. In a small bowl, toss the sliced beef with the flour, salt, and pepper until coated.

Step 2

2. Place the beef, mushrooms, onion, and garlic into the slow cooker.

Step 3

3. Pour the beef broth and Worcestershire sauce over the mixture and stir gently.

Step 4

4. Cover and cook on Low for 7 to 8 hours until the meat is very tender.

Step 5

5. About 20 minutes before serving, boil a pot of water and cook the egg noodles according to the package instructions.

Step 6

6. Stir the sour cream into the slow cooker until the sauce is smooth and creamy.

Step 7

7. Serve the beef and mushroom mixture over the cooked egg noodles and garnish with freshly chopped parsley.