1,363 low cooker recipes

Pureed pinto bean soup with New Mexican red chile, cream, fresh herbs, and toasted pine nuts. Velvety, rustic Southwestern soup with deep slow-cooked bean flavor.

Old-fashioned watermelon honey preserve made from the white rind, slow-cooked with sugar, lemon, and fresh ginger into a thick, golden spread. A heritage canning recipe worth reviving.

Barbecue pulled chicken made in a slow cooker with smoky chipotle, green chiles, honey, and cider vinegar. Hands-off comfort food that piles high on buns or over rice.

Chinese-style braised pork (fantasy pork) slow-cooked in dark soy sauce, rice wine, star anise, and Szechuan peppercorns until fall-apart tender. A rich, aromatic showpiece.

Slow cooker lasagna with a homemade white sauce, ground beef, tomatoes, Italian seasoning, and mozzarella cheese. All the layers without heating up the oven.

Tender slow-cooked spare ribs simmered in sweet and sour sauce with curry powder and chili for a sticky, tangy glaze. Just 6 ingredients and zero fuss.

Beef and stout casserole braises chunks of beef and bacon in a Guinness-thickened roux with shallots, garlic, and herbs. A traditional Irish slow-cooked dish served over boiled potatoes.

Traditional New Mexico pinto beans slow-cooked with a meaty ham bone. Just 4 ingredients and old-school technique for creamy, unbroken beans in rich pot liquor.

Homemade apple-pear butter with orange juice and orange zest, slow-cooked until thick and spreadable, then canned in a boiling-water bath. A classic fall preserve that keeps for months.

Leek and Stilton cheese soup made with a buttery roux base, slow-cooked leeks and onion, then blended smooth. A rich, creamy British classic with bold blue cheese flavor.

Slow cooker sweet and sour beef chuck with carrots in a tangy ketchup, brown sugar, and red wine vinegar sauce. Set it in the morning, serve over rice at dinner.

Baked halibut steaks on a bed of slow-cooked peppers, onion, balsamic vinegar, and herbes de Provence. A Provencal-inspired one-dish fish dinner with bold, layered flavors.

Red braised pork shoulder slow-cooked in dark soy sauce, Shaoxing wine, star anise, cinnamon, and rock sugar. A classic Chinese hong shao technique for meltingly tender pork.

Yukgaejang is a fiery Korean shredded beef soup simmered with chili flakes, sesame oil, garlic, and twelve green onions. Spicy slow-cooked broth that warms from the inside out.

Authentic Goan pork vindaloo with ground red chiles, cumin, ginger, garlic, and vinegar-spiked marinade slow-cooked low for fork-tender pork and a deep, fiery curry.

Slow cooker minestrone hamburger soup loaded with ground beef, potatoes, cabbage, carrots, and tomatoes. Dump everything in the Crock-Pot and let it simmer all day.