278 slo cooker recipes

Slow cooker black-eyed peas with salt pork, garlic, and oregano. Overnight soak, then low and slow cooking for tender beans with Mexican flair.

A classic rustic french dish. Slow cooked pork shoulder.

A traditional slow cooked split-pea soup that's loaded with flavor.

Golden onion and zucchini lasagna with slow-cooked onions, sauteed zucchini, nutmeg bechamel, and Parmesan. A refined vegetarian lasagna with no-boil noodles.

Slow cooker sauerkraut supper with Polish kielbasa, bacon, cubed apples, potatoes, and caraway seeds. A hearty Old World one-pot meal that cooks all day.

Simple slow cooker recipe with authentic flavor, classic German ingredients. Perfect for Octoberfest.

San Francisco-style cioppino with halibut, shrimp, scallops and clams simmered in a slow-cooked tomato and white wine broth. The Italian-American fisherman's stew, served with crusty sourdough.

Old-fashioned baked beans slow-cooked for 6 hours with salt pork, molasses, brown sugar, and dry mustard. Soaked overnight and baked low until thick, smoky, and caramelized.

Slow cooker bratwurst with apple kraut, brown sugar, and caraway seeds. A German-style crockpot meal with just 6 ingredients and 10 minutes of prep.

Traditional Maya corn and bean tamales with masa flour and slow-cooked beans. A 4-ingredient vegan recipe wrapped in corn husks and steamed for an authentic Mesoamerican meal.

A scrumptious slow cooker dish made with succulent frankfurters, tomato soup and shredded cheddar cheese.

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.

Baked carrots slow-cooked in a cinnamon-butter-sugar glaze until fork-tender and deeply caramelized. A classic casserole side dish with just 6 ingredients.

Saffron-infused rice topped with slow-cooked black beans and a fresh tomato-cumin garnish. A vibrant, naturally vegan bowl built from three simple components.

Pure vegan gumbo with a slow-cooked nutty brown roux, sauteed okra, and a generous mix of greens like kale, collard, and chard. Plant-based Louisiana classic served over rice.

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.