Delicious Slow Cooker Recipes for Solo Cooks

Looking for mouthwatering recipes that are perfect for solo cooks? Look no further! In this article, I will be sharing a collection of delicious slow cooker recipes that are designed to satisfy your taste buds while minimizing effort and portion sizes. Whether you’re a busy individual or simply enjoy cooking for yourself, these recipes are tailored to cater to your needs. From succulent meats to hearty vegetarian options, get ready to indulge in a world of flavors and aromas with these enticing slow cooker creations. So dust off your trusty slow cooker and let’s begin this culinary adventure for one!

Mexican Slow Cooker Chili

Ingredients

  • 1 lb ground beef
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 can diced tomatoes
  • 1 can kidney beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • Salt and pepper to taste

Instructions

  1. In a large skillet, brown the ground beef over medium heat until cooked through. Drain any excess grease.
  2. Add the diced onion, minced garlic, and diced bell pepper to the skillet. Cook for 2-3 minutes until the vegetables are softened.
  3. Transfer the cooked beef and vegetables to a slow cooker.
  4. Add the diced tomatoes, kidney beans, black beans, corn kernels, chili powder, cumin, paprika, salt, and pepper to the slow cooker. Stir to combine.
  5. Cover the slow cooker and cook on low heat for 6-8 hours or high heat for 3-4 hours.
  6. Serve the chili hot with your favorite toppings such as shredded cheese, sour cream, and fresh cilantro.

Variations

  • For a spicier chili, add a diced jalapeno pepper or a dash of hot sauce.
  • If you prefer a vegetarian chili, omit the ground beef and double the amount of beans.
  • Throw in some diced carrots or sweet potatoes for added sweetness and texture.
  • Garnish with sliced avocado or a squeeze of lime juice for a fresh twist.

Creamy Tuscan Chicken

Ingredients

  • 2 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1 tsp dried Italian seasoning
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 1 cup baby spinach leaves
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Fresh basil leaves for garnish

Instructions

  1. Season the chicken breasts with salt, pepper, and dried Italian seasoning.
  2. Heat the olive oil in a skillet over medium heat.
  3. Add the seasoned chicken breasts to the skillet and cook for 6-8 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  4. In the same skillet, add the minced garlic and sun-dried tomatoes. Cook for 2-3 minutes until the garlic is fragrant.
  5. Stir in the baby spinach leaves and cook until wilted.
  6. Pour in the heavy cream and bring to a simmer.
  7. Stir in the grated Parmesan cheese until melted and smooth.
  8. Return the cooked chicken to the skillet and simmer for an additional 2 minutes to heat through.
  9. Garnish with fresh basil leaves before serving.

Variations

  • Substitute chicken thighs or bone-in chicken for a different flavor and texture.
  • Add some chopped mushrooms or roasted red peppers for extra flavor and color.
  • For a lighter version, use half-and-half or milk instead of heavy cream.
  • Serve over pasta or rice for a heartier meal.

Beef Stew with Root Vegetables

Ingredients

  • 1 lb beef stew meat, cubed
  • 2 tbsp flour
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 parsnips, peeled and diced
  • 2 potatoes, peeled and diced
  • 2 cups beef broth
  • 1 cup red wine (optional)
  • 2 bay leaves
  • 1 tsp dried thyme

Instructions

  1. In a mixing bowl, toss the beef stew meat with flour, salt, and pepper until evenly coated.
  2. Heat the olive oil in a large pot or Dutch oven over medium heat.
  3. Add the coated beef stew meat to the pot and brown on all sides for about 5 minutes.
  4. Remove the meat from the pot and set aside.
  5. In the same pot, add the diced onion, minced garlic, carrots, parsnips, and potatoes. Cook for 2-3 minutes until the vegetables are slightly softened.
  6. Return the browned meat to the pot and pour in the beef broth and red wine.
  7. Add the bay leaves and dried thyme.
  8. Bring the stew to a simmer, then reduce the heat to low and cover.
  9. Cook for 2-3 hours until the beef is tender and the vegetables are cooked through.
  10. Serve the beef stew hot with crusty bread or over mashed potatoes.
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Variations

  • Add a handful of frozen peas or green beans in the last 15 minutes of cooking for a pop of color and freshness.
  • For a richer flavor, add a tablespoon of tomato paste or Worcestershire sauce.
  • Try using different root vegetables such as turnips, rutabaga, or sweet potatoes.
  • Garnish with chopped fresh parsley or a dollop of sour cream.

Lentil Curry

Ingredients

  • 1 cup dried lentils, rinsed and drained
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground ginger
  • 1 can coconut milk
  • 1 can diced tomatoes
  • 2 cups vegetable broth
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. In a slow cooker, combine the dried lentils, diced onion, minced garlic, curry powder, cumin, turmeric, ginger, coconut milk, diced tomatoes, and vegetable broth.
  2. Stir well to mix the ingredients.
  3. Cover the slow cooker and cook on low heat for 6-8 hours or high heat for 3-4 hours until the lentils are tender.
  4. Season with salt and pepper to taste.
  5. Serve the lentil curry hot with steamed rice or naan bread.
  6. Garnish with fresh cilantro leaves.

Variations

  • Add some chopped bell peppers or carrots for added crunch and color.
  • For extra heat, add a diced jalapeno pepper or a sprinkle of crushed red pepper flakes.
  • Stir in a spoonful of tamarind paste or a squeeze of lime juice for tanginess.
  • Top with a dollop of plain yogurt or sprinkle with toasted coconut flakes.

BBQ Pulled Pork

Ingredients

  • 2 lbs pork shoulder or pork butt
  • Salt and pepper to taste
  • 1 cup barbecue sauce, plus more for serving
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Slider buns or hamburger buns for serving
  • Coleslaw for topping (optional)

Instructions

  1. Season the pork shoulder or pork butt with salt and pepper.
  2. In a small bowl, whisk together the barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, and onion powder.
  3. Place the seasoned pork in a slow cooker and pour the barbecue sauce mixture over it.
  4. Cover the slow cooker and cook on low heat for 8-10 hours or high heat for 4-6 hours until the pork is tender and easily shreds.
  5. Remove the pork from the slow cooker and shred it using two forks.
  6. Return the shredded pork to the slow cooker and stir it in the cooking juices.
  7. Serve the BBQ pulled pork on slider buns or hamburger buns, and top with additional barbecue sauce and coleslaw, if desired.

Variations

  • Experiment with different barbecue sauce flavors such as sweet and smoky, spicy, or tangy.
  • Add a tablespoon of liquid smoke for a more intense smoky flavor.
  • For a healthier option, use lean pork tenderloin instead of pork shoulder or pork butt.
  • Serve the pulled pork over a bed of mashed sweet potatoes or cauliflower for a low-carb twist.

Italian Meatballs

Ingredients

  • 1 lb ground beef
  • 1/2 lb ground pork
  • 1/4 cup bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup finely chopped parsley
  • 1/4 cup milk
  • 1 egg, beaten
  • 2 cloves garlic, minced
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • Salt and pepper to taste
  • 2 cups marinara sauce
  • Cooked spaghetti or crusty bread for serving
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Instructions

  1. In a large bowl, combine the ground beef, ground pork, bread crumbs, grated Parmesan cheese, chopped parsley, milk, beaten egg, minced garlic, dried oregano, dried basil, salt, and pepper.
  2. Mix the ingredients together until well combined.
  3. Shape the mixture into meatballs, about 1-2 inches in diameter.
  4. Place the meatballs in a slow cooker and pour the marinara sauce over them.
  5. Cover the slow cooker and cook on low heat for 6-8 hours or high heat for 3-4 hours until the meatballs are cooked through.
  6. Serve the Italian meatballs hot with cooked spaghetti or crusty bread.

Variations

  • Add some chopped sun-dried tomatoes or finely diced onions for added flavor and moisture.
  • For a lighter version, use ground turkey or chicken instead of ground beef and pork.
  • Try different herbs and spices such as rosemary, thyme, or fennel seeds for a unique twist.
  • Sprinkle some grated mozzarella or Italian cheese blend on top of the meatballs during the last 30 minutes of cooking for a melty treat.

Vegetarian Chili

Ingredients

  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 cup diced tomatoes
  • 1 can kidney beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. In a large skillet, sauté the diced onion, minced garlic, diced bell pepper, diced carrots, and diced celery until slightly softened.
  2. Transfer the sautéed vegetables to a slow cooker.
  3. Add the diced tomatoes, kidney beans, black beans, corn kernels, chili powder, cumin, paprika, salt, and pepper to the slow cooker. Stir to combine.
  4. Cover the slow cooker and cook on low heat for 6-8 hours or high heat for 3-4 hours.
  5. Serve the vegetarian chili hot with a sprinkling of fresh cilantro.

Variations

  • Customize your chili by adding your favorite vegetables such as zucchini, mushrooms, or sweet potatoes.
  • Stir in a spoonful of tomato paste or a splash of vegetable broth for a thicker sauce.
  • For a smoky flavor, add a chipotle pepper in adobo sauce or a dash of liquid smoke.
  • Top with a dollop of sour cream or a sprinkle of shredded cheese for extra richness.

Chicken and Rice Casserole

Ingredients

  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 cup sliced mushrooms
  • 1 cup uncooked white rice
  • 2 cups chicken broth
  • 1 can cream of chicken soup
  • 1/2 cup frozen peas
  • 1/2 cup shredded cheddar cheese

Instructions

  1. Season the chicken breast pieces with salt and pepper.
  2. Heat the olive oil in a skillet over medium heat.
  3. Add the chicken to the skillet and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
  4. In the same skillet, add the diced onion, minced garlic, diced bell pepper, and sliced mushrooms. Cook for 3-4 minutes until the vegetables are softened.
  5. In a slow cooker, combine the cooked chicken, sautéed vegetables, uncooked white rice, chicken broth, cream of chicken soup, and frozen peas. Stir well to mix.
  6. Cover the slow cooker and cook on low heat for 6-8 hours or high heat for 3-4 hours until the rice is cooked and the flavors have melded.
  7. Sprinkle the shredded cheddar cheese over the chicken and rice casserole. Cover and let the cheese melt.
  8. Serve the casserole hot as a complete meal.
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Variations

  • Use brown rice or quinoa instead of white rice for added nutrition.
  • Add some diced carrots or broccoli florets for extra vegetables.
  • Mix in a can of diced tomatoes or a tablespoon of tomato paste for a tangy twist.
  • Top with crushed potato chips or bread crumbs for a crispy crust.

Thai Coconut Curry Soup

Ingredients

  • 2 boneless, skinless chicken breasts, thinly sliced
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tbsp grated ginger
  • 2 tbsp Thai red curry paste
  • 1 can coconut milk
  • 2 cups chicken broth
  • 1 tbsp fish sauce (optional)
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • Juice of 1 lime
  • 1 bell pepper, thinly sliced
  • 1 cup sliced mushrooms
  • 1/2 cup shredded carrots
  • Fresh cilantro for garnish

Instructions

  1. Season the chicken breast slices with salt and pepper.
  2. Heat the olive oil in a large pot or Dutch oven over medium heat.
  3. Add the chicken to the pot and cook until browned and cooked through. Remove the cooked chicken from the pot and set aside.
  4. In the same pot, add the minced garlic, grated ginger, and Thai red curry paste. Cook for 1-2 minutes until fragrant.
  5. Pour in the coconut milk and chicken broth. Bring the mixture to a simmer.
  6. Add the fish sauce, soy sauce, brown sugar, lime juice, bell pepper, sliced mushrooms, and shredded carrots. Stir well to combine.
  7. Return the cooked chicken to the pot and let the soup simmer for an additional 5 minutes to heat through.
  8. Serve the Thai coconut curry soup hot with a garnish of fresh cilantro.

Variations

  • Substitute shrimp or tofu for the chicken for a different protein option.
  • Add some chopped baby corn, bamboo shoots, or water chestnuts for added crunch and texture.
  • For extra heat, add a diced Thai chili pepper or a sprinkle of chili flakes.
  • Stir in a tablespoon of peanut butter or a splash of coconut aminos for a nutty flavor.

Apple Cinnamon Oatmeal

Ingredients

  • 1 cup rolled oats
  • 2 cups water
  • 1 cup milk (dairy or plant-based)
  • 1 apple, peeled and diced
  • 1/4 cup raisins or dried cranberries
  • 1/4 cup chopped walnuts or almonds
  • 1 tsp cinnamon
  • 1 tbsp maple syrup or honey
  • Pinch of salt

Instructions

  1. In a slow cooker, combine the rolled oats, water, milk, diced apple, raisins or dried cranberries, chopped walnuts or almonds, cinnamon, maple syrup or honey, and a pinch of salt.
  2. Stir well to mix the ingredients.
  3. Cover the slow cooker and cook on low heat for 6-8 hours or high heat for 3-4 hours until the oats are tender and the flavors have melded.
  4. Stir the oatmeal before serving to combine the ingredients.
  5. Serve the apple cinnamon oatmeal hot with an extra drizzle of maple syrup or honey.

Variations

  • Substitute different fruits such as sliced bananas, chopped pears, or frozen berries for the apple.
  • Add a tablespoon of chia seeds or flaxseeds for added nutrition and texture.
  • Try different spice combinations such as pumpkin pie spice or nutmeg for a seasonal twist.
  • Top with a dollop of Greek yogurt or a sprinkle of granola for added creaminess and crunch.

In conclusion, these delicious slow cooker recipes are perfect for solo cooks looking for easy and flavorful meals. From hearty chilis and stews to creamy curries and comforting casseroles, there is something for everyone. The slow cooker does all the work, allowing you to enjoy a satisfying meal without much effort. With variations to suit different dietary preferences and tastes, you can customize these recipes to your liking. So grab your slow cooker and get ready to enjoy these tasty dishes that are sure to make your solo cooking experience a delight.

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