Unique Combination Meals Using a Slow Cooker
Slow cookers are a great way to use up leftovers, as well as to prepare a main dish without a lot of fuss. Generally speaking, slow cooker meals utilize 4-5 basic ingredients, including a protein source, vegetables, liquid, herbs, and optional flavor enhancers. Grains can also be added to the slow cooker in the final simmering minutes, as they will likely over-cook if they are added at the beginning of cooking time. For a simple combination, create your own slow cooker meal by mixing and matching ingredient selections from the following chart.
| Protein
(1 pound) |
Vegetables
(1 cup each) |
Liquid (2 cups) |
Herbs | Flavor Enhancer |
| Boneless chuck roast | Diced yellow onion, chopped carrots, halved baby potatoes | Low-sodium beef broth | 1 tsp. dried thyme, 1 tsp. chopped dried parsley | 2 Tbsp. tomato paste |
| Canned white beans | Chopped tomatoes, diced onions, sliced yellow squash | Canned diced tomatoes (with juice) | 1 tsp. dried oregano, 1 tsp. dried crushed rosemary | 2 tsp. lemon juice |
| Chicken breast | Frozen corn kernels, diced red bell pepper, diced sweet potato | Low-sodium chicken broth | 1 tsp. dried basil | 2 Tbsp. grated Parmesan |
| Pork loin | Diced red onion, broccoli florets, frozen green peas | Low-sodium vegetable broth | 1 Tbsp. ground cumin, 1 tsp. chili powder | 2 cloves minced garlic |
Here are a couple more recipes to try in a slow cooker:
Cheesy Tortellini: Heat 1 Tbsp. olive oil in large skillet over medium heat. Add 1 pound lean ground beef or turkey, 1 diced onion, and 2 minced garlic cloves. Cook until beef is browned, crumbling as it cooks; drain excess fat. Place ground beef mixture, 28-ounce can crushed tomatoes (with juice), 20-ounce can diced tomatoes and green chilies (with juice), ½ tsp. dried oregano, and ½ tsp. dried basil into slow cooker. Season with salt and pepper, to taste. Stir until well combined. Cover and cook on “low” for 7-8 hours or on “high” for 3-4 hours. Uncover and stir in 9-ounce package refrigerated cheese-filled tortellini. Top with 1 cup shredded part-skim mozzarella and ½ cup shredded reduced-fat sharp cheddar cheese. Cover and cook on “low” for 15-30 minutes, or until tortellini is tender.
Barley and Chickpea Risotto: Heat 1½ Tbsp. olive oil in large saucepan over medium heat. Add 3 peeled and chopped carrots, 3 minced garlic cloves, 1½ cups cauliflower cut into small florets, and 1/3 cup minced onion. Cook for 5 minutes, until vegetables are soft. Stir in 1 tsp. dried thyme and 1¼ cup pearl barley; cook for 2 minutes, stirring frequently. Transfer mixture to slow cooker. Stir in 1 can garbanzo beans (rinsed and drained), 2½ cups low-sodium vegetable broth, 1¼ cups water, ½ tsp. salt, and ¼ tsp. ground black pepper. Cook on “high” for 2 hours, or until barley is tender and most of liquid is absorbed. Sprinkle each serving with 1 Tbsp. grated Parmesan cheese.