21 Soups & Stews You’d Never Guess Came Out of the Slow Cooker

When spoon weather rolls around, we have to satisfy the craving. While spooning with your partner is all warm and fuzzy (spoon away, you lovebirds!), we’re referring to the utensil you need for soups and stews. Chilly weather requires it. But just because you toss a bunch of ingredients into a Crock Pot, press “cook,” and head to work doesn’t mean you’ll have a meal to be proud of at the end of the day. Yet these 21 beautiful soups and stews make cooking with a plug-in appliance taste more sophisticated. Soup is a great make-ahead meal that’s even better the next day … and the next … and the next, if you still have some left over. This idea works well for weeknight dinners, when you have a time crunch. 

1. Chinese Brisket and Turnip Stew

Chowhound

This classic Chinese dish flavors beef brisket with ginger, star anise, garlic, and chu hou, a paste made of soybeans. You can use steamed rice or rice noodles along with a good broth, which is best if you have your own, but it will still be good if you get store-bought broth. With this stew comes the low-and-slow beauty of making tough meat tender in a slow cooker. Get our Chinese Brisket and Turnip Stew recipe.

2. Ethiopian-Spiced Chicken Stew

Eating Well

This staple in Ethiopian cooking is a heady mix that usually includes garlic, fenugreek, allspice, red pepper, ginger, chiles, coriander, cinnamon and black pepper. If you can’t find it, use a mixture of 4 tablespoons garam masala, 1 tablespoon hot paprika, 1 teaspoon ground fenugreek and 1 teaspoon salt in this recipe. Get the recipe.

3. Slow Cooker Root Vegetable Stew

Chowhound

This stew is wonderful for so many reasons. Let’s count the ways. One, it utilizes the root vegetables available locally in the winter season (well, for those in the Northern hemisphere).  Two, the spices — saffron, cayenne, ginger, cinnamon — are so pungent, they make parsnips and potatoes exciting. And three, those spices are medicine for your immune system, a great thing during cold and flu season. Get our Slow Cooker Root Vegetable Stew recipe.

4. Sweet Potato, Chicken, & Quinoa Soup

Chelsea has it going on with this healthy, rich, filling, sweet, spicy, and savory soup. Plus, you’ll be a part of the ancient grain game, by using quinoa, which has become so popular these days, it’s available in regular supermarkets. Photo and recipe from Chelsea’s Messy Apron.

5. Moroccan Lentil Soup

Leave out the chicken, and you still have a hearty, protein-filled soup spiced with curry, Sriracha, and cinnamon. With this soup, you really can toss it in a pot and leave it to cook for eight to 10 hours while you work. Photo and recipe from This Gal Cooks.

6. Slow Cooker Beef Stew

Chowhound

The dry red wine, Dijon mustard, and cremini mushrooms deepen the earthy, savory essence of this class wintertime stew. Get our Slow Cooker Beef Stew recipe.

7. Indian Cauliflower and Potato Soup (Aloo Gobi)

Creamy and smooth, this Aloo Gobi recipe even re-purposes your leftover mashed potatoes. It’s a soup after our own hearts (located in the belly, of course). Photo and recipe from Better Homes and Gardens.

8. Butternut Squash and Red Pepper Soup

Chowhound

What could be easier? You load diced butternut squash, a bell pepper, sliced carrots, and an onion in the Crock Pot, add vegetable broth, maple syrup, and a pinch of cumin, and let it simmer away for four hours. Purée it with an immersion bender (or tip it in the blender), and you’re left with something smooth, rich, and long-simmered, perfect for sprinkling with our Spicy Oven-Roasted Chickpeas. Get our Slow Cooker Butternut Squash and Red Pepper Soup recipe.

9. Pork Ramen

Eva Kolenko

“Here is a simplified, yet still delicious, [ramen] that boasts plenty of succulent braised pork,” writes cookbook author Kim Laidlaw. “Serve the soup with your favorite ramen embellishments. I like to top my bowl with a soft-boiled egg and some baby spinach.” Get Kim Laidlaw’s Slow Cooker Pork Ramen recipe.

10. Chicken Soup

Chowhound

Throw a whole chicken in the Crock Pot with a few aromatic herbs and veggies. Let it simmer away until the chicken falls apart in a rich, concentrated broth. Shred the meat and add it back to the slow cooker, then stir in cooked egg noodles, or steamed white or wild rice. Done. Get our Slow Cooker Chicken Soup recipe.

11. Split Pea Soup

Chowhound

When split peas break down into a thick, creamy soup, it’s pretty much the best thing about cooking, a patient transformation of raw ingredients. Use a slow cooker, and the transformation is slower and arguably more dramatic. Here. Green split peas cook with carrot, celery, onion, and a smoked ham bone to yield an epically comforting soup. Get our Slow Cooker Split Pea Soup recipe.

12. Chicken and Corn Congee

Congee (rice porridge) is a Chinese breakfast favorite. Here, thanks to pulled chicken and kernels of sweet corn, it becomes a complete meal. Top it with chopped scallions, Sriracha, and a drizzle of sesame oil for pizazz. Photo and recipe from The Red Gingham.

 

13. Crab and Corn Chowder

With this Crock Pot version of crab and corn chowder, you can re-create sunnier days at the shore with little more than your slow cooker insert. To beef it up, go crazy with more mix-ins, like diced potatoes, red bell pepper, and even bacon. Photo and recipe from Taste and Tell Blog.

 

14. Shio Ramen with Chili Oil

Enjoy ramen the not-so-instant way by simmering up a batch of slow-cooked shio broth. Not only will you wind up with a full-bodied broth, you’ll have found a way to make the most of your leftover chicken bones. Photo and recipe from The Stay at Home Chef.

 

15. Sopa de Ajo

Sopa de ajo, or garlic soup, is a peasant-style potage that hails from Spain’s Castile-León region. Its intoxicating aroma is sure to warm your kitchen and ward off all signs of cold or flu. We recommend throwing pieces of stale bread in the slow cooker for extra oomph. Photo and recipe from girlichef.

 

16. Beef Pho

Yes, good Vietnamese noodle soup can be coaxed out of a slow cooker. Don’t skip toasting the spices and browning the aromatics—they’re essential to the synthesis of a complex beef broth, and you’ll be enjoying rice noodles in a delicate beef broth for days to come. Photo and recipe from Steamy Kitchen.

 

17. Chicken and Sausage Gumbo

Use this versatile recipe to make chicken and sausage gumbo with okra and tomatoes from the farmers’ market in season, or canned tomatoes and frozen okra when the weather turns cold. Photo and recipe from Healthy Seasonal Recipes.

 

18. Thai Chicken and Coconut Soup

Have the foresight to prep tom kha gai, or Thai chicken and coconut soup, and you won’t have to worry about what restaurant to call for takeout. Photo and recipe from Little Spice Jar.

 

19. Farro and Cannellini Bean Soup

Ancient grains and slow cookers aren’t often seen together, but this recipe for farro and cannellini bean soup proves they can conjoin to create a soup that’s healthy and substantive. Photo and recipe from Pinch and Swirl.

 

20. Birria

The Spanish word birria means rubbish, but this Jalisco-style stew is anything but, thanks to the addition of guajillo chiles, cumin, and Mexican oregano. The recipe calls for lamb but would work just as well with beef or, if you can get your hands on one, goat. Photo and recipe from Nibbles & Feasts.

 

21. Matzo Ball Soup

Don’t tell your bubbie that your new go-to soup tastes just as good as hers yet requires a fraction of the effort. Who knew? Photo and recipe from Gimme Some Oven via Tablespoon.

— Head photo: Chowhound.

Related video: Slow Cooker Chicken Adobo

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Classic American Dishes That Are No Longer on Menus

Waldorf Salad | Shutterstock

Classic American foods like cheeseburgers, hot dogs, and mac ‘n’ cheese have withstood the test of time, but many have also disappeared. Some are sorely missed and others, well, not so much. Let’s dish about the past and foods that have fallen out of favor.

Turkey Tetrazzini
Thanksgiving leftovers are as traditional as the holiday meal itself. My father’s favorite leftover dish was turkey tetrazzini—made with that leftover turkey and sautéed mushrooms, cheese, cream, peas, and egg noodles or spaghetti. It typically lasted all weekend long in our house and it used to appear on restaurant menus, too. The dish is rumored to have been dreamed up by a Luisa Tetrazzini, a celebrated San Francisco opera singer in the early 1900s.

Chicken a la King
Another leftover favorite that has been left off menus and not prepared in home kitchens is Chicken a la King. The dish is built with chicken, mushrooms, veggies, and a sherry cream sauce served over biscuits. Origins of the dish are debatable, but it’s said to come from Delmonico’s in New York City where the dish got a start in the 1880s as Chicken a la Keene (named after Foxhall Parker Keene). Other accounts link it to the Bellevue Hotel in Philadelphia and even London at Claridge’s Hotel.

Mock Apple Pie
Popular in the Great Depression was the Mock Apple Pie made with Ritz crackers. There are no apples in the mock pie, with the buttery crackers intending to mock the apples. The recipe was also printed on the back of Nabisco’s Ritz Crackers box. Today, of course, apples are used in apple pies.

Waldorf Salad
The classic 1920s Waldorf salad with apples and walnuts and heavy mayo-based dressing is in the rearview mirror, for the most part. It was a celebratory dish when the war ended and more extravagant ingredients like fruit and nuts could be used again. While you won’t typically find it on menus, you can make a lighter version with Greek yogurt in place of mayonnaise.

Lutefisk
Some yesterday foods are uber regional like the dried, re-cooked, preserved whitefish known as lutefisk (it translates to “lye fish”), which has an acquired taste and texture. Lutefisk is a Norwegian dish, popular in the Midwest, especially Wisconsin and Minnesota, as that geographic area was home to many descendants of Scandinavians, says Janet Gianetti, co-founder of Mr. Meal Delivery. “Over the years, though, as many of the first generation and second generation descendants of immigrants passed away or moved out of the area, the dish has fallen into obscurity,” she says. Lutefisk dinners are sometimes still celebrated at “lutefisk feeds” at churches and community centers, says Gianetti. “Whenever I hear about one, I make sure to visit to eat what may soon be an extinct dish in America.”

Succotash
Succotash is a Native American dish that went on to become a traditional Thanksgiving dish in New England. The dish of sweet corn, lima beans, and other beans is hard to find today in New England on Turkey Day, although it still makes an appearance as a side dish in the South.

Junket
Those in the media know that a junket is a press event, but in the food world, junket was a very popular dessert made with rennet (a digestive enzyme that curdles the milk) and sweetened milk. In the eastern U.S., during the 20th century, junket was served to children who were ill because it was believed to ease digestion.

Lobster Newberg
Lobster Newberg (or Newburg) was created in N.Y.C. at Delmonico’s in 1876—or at least that’s the rumor. The rich dish (lobster, butter, cream, sherry, cognac, eggs) was called Lobster a la Wenberg, named for sea captain Ben Wenberg who first introduced the dish to the restaurant. It was believed to be the restaurant’s signature dish during the 1800s, but was renamed following a fallout between Wenberg and Delmonico’s.

Related video: The Magical Holiday Taste of Lutefisk

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The Humble History of Bean-Hole Beans

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If you’re seeking a fun one-pot dish that can be made indoors or outdoors, feed a large number of people, and is something of a New England tradition, consider making bean-hole beans. All you’ll need is a sturdy kettle (or dutch oven), a few simple ingredients, and a group of hungry people.

Looking to trade tales at the table about where this dish comes from? Here’s the backstory.

The Romanticized Origin of Bean-Hole Beans

You’re probably already familiar with “the three sisters”—corn, beans, and squash—as the three main crops that formed the basis of the diet of the indigenous people of North America. However, while corn may have been new to the European settlers who arrived here, beans certainly were not.

In fact, legumes (including peas and lentils) have been a major part of the diet of people around the globe for centuries, if not millennia. There’s evidence of beans being cultivated in Latin America as far back as 8,000 years ago, and by the 1600s, European farmers were planting them as often as they did cereal grains, like wheat. That being said, meat was still a sign of wealth, so even though many people ate them on a daily basis, subsisting on beans was looked down upon and associated with being poor.

In terms of culinary methods, the concept of cooking beans in a pit was relatively new to European settlers. It’s also unclear whether native tribes typically cooked them that way. As food historians Keith Stavely and Kathleen Fitzgerald explain in their book, “America’s Founding Food: The Story of New England Cooking,” archaeologists have found evidence that some tribes in Maine and New York buried earthenware pots of food covered in hot ash, but it wasn’t necessarily a widespread cooking technique.

Regardless, by the late 19th century, the romanticized notion that North American Indians had taught early European settlers underground cooking methods popularized events like clambakes and bean-hole bean gatherings. It was only in lumbering camps in Maine that bean-hole beans were considered a regular—and very important—part of people’s diet.

Related Video: How to Make Maple Bacon Baked Beans

Bringing Back the Beans

According to native New Englander Tom Curren, who has become an expert on bean-hole beans, there are several reasons why this dish became so popular with loggers up in Maine. The main ingredients needed—dry beans, salt pork, onions, molasses, herbs, and spices—don’t require refrigeration and can easily be packed up for long expeditions in the wilderness. In fact, during the Civil War, he says, Union soldiers from Maine brought the practice with them to the South. “Cooks would go ahead a day’s march, dig a hole, create a fire, put rocks in the hole, heat them up, put a kettle in with the ingredients, bury it, and when the regiment marches down after a long day, they don’t have to wait for the cooks, they just dig it up and can eat it instantly,” Curren explains.

Eventually, bean-hole beans became somewhat of a tradition at town gatherings across New England. It all started with Old Home Day, invented in 1899 by Governor Frank Rollins of New Hampshire, to attract people from the city back to their hometowns for a yearly reunion. It was the Industrial Revolution, explains Curren, so everyone was moving into the cities for work, but they enjoyed having a reason to go back to the country and see their friends and family. “Food is a great social stimulation and act of faith at the same time,” Curren says.

This tradition remained popular well into the 1920s, but thereafter, it started to fade away. In 1976, Bridgewater, New Hampshire resident Sam Worthen, whose great-great-uncle participated in the town’s first Old Home Day event back in 1899, decided to revive the tradition. Worthen and a bunch of his friends recruited Curren, then a young man, to help out with the heavy lifting. The renewed Bridgewater Bean-Hole Bean event was a huge hit, and the town has continued to celebrate it yearly ever since. In fact, Curren says, other New England towns inspired by Bridgewater’s event started doing it annually, too.

Sam Worthen’s Recipe for Bean-Hole Beans

Normally, the bean-hole crew of Bridgewater makes enough beans to feed at least 300 people using 25 pounds of beans. The following version of Worthen’s recipe has been decreased so you can make it on your stovetop at home. Or, if you have a covered kettle and are feeling adventurous, you can also make it in your fireplace.

Ingredients

2 ½ pounds dried beans (navy, kidney or Jacob’s cattle)
½ pound salt pork, cubed
1 ⅓ cup maple syrup or molasses
1 large onion, sliced
1 tablespoon salt
½ tablespoon powdered ginger
½ tablespoon powdered mustard
1 teaspoon pepper
¾ teaspoon dried thyme

Instructions

1. Soak the beans overnight in cold water in a large oven-proof pot or dutch oven.
2. Freshen the water in the morning.
3. Preheat the oven to 250°F.
4. Bring the beans to a boil and let them simmer until the skins burst.
5. Add the rest of the ingredients to the pot, making sure to push the salt pork down beneath the beans.
6. Top with boiling water to cover.
7. Transfer the pot, covered to the oven to cook for eight hours. Add more water to cover, if necessary.
8. Store leftovers in the refrigerator for several days or in the freezer for longer.

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Unconventional Dishes You Can Make In Your Crock-Pot

So you resolved to use your kitchen gadgets more often and you’re one of the good ones who actually did. The Crock-Pot hasn’t left your counter top since you blearily stumbled through assembling hangover chili on January 1, ever the resolute one. But something is stopping you from truly gloating in self-congratulation; could it be the growing impulse to put some distance between you and the beloved crock via dropkick if you have to eat one…more…stew? Or chili? Or soup? Now that you mention it, eating with a fork again might be nice.

Before you lace up your best punting boots or relegate the device to the forlorn nether regions of your kitchen cabinets again, consider this: your Crock-Pot is good for a whole lot more than just hearty, spoon-worthy dinners. Turns out, your Crock-Pot is good for just about everything. So rejuvenate your relationship with the crock by hitting pause on your one-person soup kitchen and delving into all the various dishes your slow cooker is capable of.

Breakfast

Crockpot Breakfast Casserole from Family Fresh Meals

Flip the timeline on your Crock-Pot capers—rather than set it in the morning to ready dinner for yourself, try setting it up at bedtime to provide you with a hearty, warming breakfast. Naturally, overnight oatmeal or grain cereal is one easy option, but you can even treat yourself to weekday brunch (mimosa optional) with something like this cheesy egg and hashbrown casserole. Get the recipe.

Pasta

Easy Crockpot Baked Ziti from Build Your Bite

Okay, so maybe you’re not totally a breakfast person, but who among us is not a pasta person? Everything from macaroni and cheese to lasagna can be made slow-cooker style. Or for the best odds between preparation simplicity and crowd-pleaseability, roll out this Crock-Pot baked ziti. Forks all around! Get the recipe.

Beverages

Slow Cooker Mulled Wine from the View From Great Island

Forget utensils altogether…it is still hot beverage season, after all. Set the timer, grab your sled, go outside, and return to already-waiting-for-you hot chocolate, hot cider, pumpkin spice latte, or best of all, mulled wine. Get the recipe.

Whole Meats

Slow Cooker Brown Sugar Pork Loin from The Spruce

Think of your slow cooker as an electric, compact dutch oven—it functions much in the same way by providing a base of direct heat with ambient, consistent indirect heat that can cook slowly over a long period of time. Anything that you might put in the dutch oven is fair game for the Crock-Pot, even a whole chicken, brisket, or this sweet and savory pork tenderloin. For best results, enjoy a glass or two (or a bottle) of wine while inhaling the succulent aroma and sharpening your carving knife. Get the recipe.

Whole Spuds

Crock-pot Baked Potatoes from Genius Kitchen (photo by May I Have That Rec)

If your kitchen is the sort where your oven is used for extra storage out of necessity, and to use your oven for cooking means to render every other kitchen surface unavailable while you divest it of its contents, then you’ll be pleased to hear that the time has come when you can again simply bake a potato in your Crock-Pot. Same goes for making corn on the cob, sweet potatoes, or really any root vegetables. Get the recipe.

Yogurt

Slow Cooker Yogurt from Bless This Mess Please

This is not a drill. For the price of a half gallon of milk and a single cup of plain yogurt you can outfit yourself in parfaits for more than a week. You can even make the granola and jam in the crock. That’s a savings of like…well, suffice to say you’ll have extra pennies to put toward your next gadget purchase. Get the recipe.

Dessert

Slow Cooker Chocolate Chip Cookie Bars from Wide Open Eats

You didn’t even think to go here, I bet. But if it’s a cake, a custard, or a crumble, it’s probably crock-worthy. Or even brownies, baked apples, and bread pudding. Basically there are enough Crock-Pot dessert options available to conceivably result in a similar level of dessert fatigue. No, wait. I take it back. That doesn’t exist. I’ll just be over here eating this giant chocolate chip cookie. Get the recipe.

Related Video: How to Make Slow Cooker Pork Carnitas

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10 Easy One-Pot Couscous Recipes

When I was a kid, there was always a box of couscous in my family’s pantry. When we were stumped about what to eat for lunch or dinner, and sometimes even breakfast, out came the couscous. I remember even at eight or nine years old I would make it for myself, stirring in some butter and a dash of salt for extra flavor. Although it was hardly haute cuisine, ready in five minutes just like the label on front said, it was the food of luxury and accomplishment to my young gastronomical self.

All these years later, couscous still holds that place in my heart as the go to item when time and energy are in short supply but my tastebuds are thinking large. I might dress it up now using spices and chopped seasonal vegetables, but rarely do I ever get terribly complicated with it. Plus, it still feels fancy regardless of the minimal effort it takes to prepare.

In that spirit, here are nine couscous recipes that are hearty enough to eat for a meal. And even better, they all can be be made using just one pot, making clean up all the easier, too.

1. Campfire Couscous with Zucchini and Pine Nuts

Chowhound

As its name suggests, this recipe is so free of fuss you could even prepare it over a campfire. That doesn’t mean that it’s plain and simple, however. Zucchini, pine nuts, thyme, and currant offer plenty to savor. Get our Campfire Couscous with Zucchini and Pine Nuts recipe.

2. Browned Butternut Squash Couscous

Chowhound

Tender, gently sautéed butternut squash creates a sweet accent in this otherwise savory couscous. Almonds provide extra crunch while cumin underlines the whole dish with its earthy aroma. Get our Browned Butternut Squash Couscous recipe.

3. Spanishy Couscous Salad

Chowhound

Sherry vinegar, smoked paprika, and piquillo peppers are used in this recipe to create a dressing that evokes the flavors of Spain. We’d recommend using your best olive oil to finish this one off. Get our Spanishy Couscous Salad recipe.

4. Warm Couscous Salad With Salmon and Mustard-Dill Dressing

Serious Eats

With salmon, spinach, and a burst of fresh dill, this complete meal is practically the poster child for healthy, tasty, and simple cooking. Get the recipe here.

5. One Pot Couscous with Shrimp and Peas

Jo Cooks

Here’s a recipe that’s fully loaded: packed with shrimp, peas, pistachios, and a generous dash of seasonings, it proves that couscous can go well beyond the basics. Get the recipe here.

6. One Pot Moroccan Chicken and Chickpeas with Pistachio Couscous and Goat Cheese.

Half Baked Harvest

Saucy, spicy, and a little bit sweet, this recipe uses its lengthy list of ingredients towards building complexity. It all comes together quickly, however, melding into a stew with satisfying results. Get the recipe here.

7. Chicken and Swiss Chard with Couscous in Brodo

Bon Apetit

It’s chicken noodle soup with a twist: instead of slurpable noodles, this recipe draws attention to Israeli couscous’s delightful chewiness, while chard and dill bring a welcome streak of green. Get the recipe here.

8. Couscous, Spiced Chickpea, Mint, and Pomegranate Salad

What Katie Ate

For lovers of crunch, this one mixes almonds, pomegranate seeds, and lightly crisped chickpeas into fluffy fine couscous. Get the recipe here.

9. Israeli Couscous and Green Lentil Salad

Kitchen Treaty

Couscous and lentils provide a steady, hearty base that supports the bright and lively flavors of this salad. With kalamata olives, feta, and dashes of mustard and balsamic, it’s the sort of vibrant dish that’s perfect for a warm weather lunch. Get the recipe here.

10. Toasted Israeli Couscous Pilaf

Dates, almonds and cinnamon lend this pilaf a nutty layer of flavor. Get our Israeli Couscous recipe.

Related Video: How to Ensure Perfectly Cooked Couscous

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Pressure Cooker Cajun-Spiced Stuffed Peppers

These Cajun-Spiced Stuffed Peppers are packed with ground beef, onion, rice, and corn, and spices! This meal is ready in the pressure cooker in a half an hour.

Continue reading "Pressure Cooker Cajun-Spiced Stuffed Peppers" »

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What Is the Difference Between a Crock-Pot and an Instant Pot?

You probably love your slow cooker. Your Crock-Pot (yup, that’s a proper noun, brand name!) has been helping you to make hearty soups, stews, and all sorts of marinated meats since the 70s. But if it’s the old faithful of cooking appliances, the Instant Pot is the trendy new kid in town. By now you’ve probably heard of the Pot. While it’s been around for less than a decade, this seemingly magical device and its ability to literally cook anything has us wondering if the honeymoon phase will ever end. So far it hasn’t.

While both are handy, they serve wildly different purposes and operate in different ways. Let us break down the pros and cons of each.

For starters, slow cookers generally serve one function. All you have to do is throw a bunch of ingredients in it, plug it in, and let it simmer at a low temperature for hours. It facilitates easy, unattended cooking and is great for roasts, soups, stews, and many other meals.

Instant Pots, however, serve many purposes. The latest version is a seven-in-one device that can function as a pressure cooker, slow cooker, rice cooker, yogurt maker, sauté/searing pan, steamer, and warming pot. Basically it does everything except wash dishes.

Because of the Instant Pots’ ability to do literally everything, there is a steeper learning curve than your basic “set it and forget it” Crock-Pot. But once you take it step-by-step, it’s pretty easy to get a handle on all the buttons and setting options.

You may also be asking if it’s worth having a Crock-Pot in addition to an Instant Pot, since it also functions as a slow cooker.  That’s totally up you (and the size of your kitchen). In the meantime, here are some recipes designed for the appliance of your choice:

Easy Slow Cooked Pulled Pork

It’s a fact: The tenderest and easiest pulled pork is made in slow cooker. Take a pork shoulder, smother in spices, and put it on a bun for a hearty sandwich that doubles as dinner. Get our Easy Slow Cooked Pulled Pork recipe.

Slow Cooker Hot Wings

Use your Crock Pot for tender, well-marinated hot wings. Get our Slow Cooker Hot Wings recipe just in time for the Super Bowl or any time when you’re craving spicy chicken.

Slow Cooker Split Pea Soup

Creamy peas, veggies, and herbs make the ultimate comfort soup. There’s nothing easier than our Slow Cooker Split Pea Soup recipe. Perfect for lazy, winter days.

Pressure Cooker Cola-Braised Beef Short Ribs

Soda is the magic ingredient to this short rib recipe. The sweetness of the cola balances the spiciness of the rub, making for some exceptionally flavored beef. Get our Pressure Cooker Cola-Braised Beef Short Ribs recipe.

Instant Pot Minestrone Soup

Life Made Sweeter

Loaded with veggies and beans, minestrone is the perfect savory soup for vegetarians and omnivores alike. Serve with a crusty loaf of bread and you’re all set. Get the recipe.

Instant Pot Carnitas

40 Aprons

Here’s a perfect, paleo-friendly, Mexican dish that can be made in under half an hour. That’s the power of the Instant Pot! Get the recipe.

Instant Pot Garlic Honey Chicken and Rice

365 Days of Slow Cooking

An Asian twist on classic chicken and rice, just another one-pot wonder courtesy the Instant Pot! Get the recipe.

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