Slow Cooker Tomato Sauce

I would’ve liked to have made this slow cooker tomato sauce using tomatoes from our garden. For some reason, our tomatoes just didn’t produce this year. Usually I have to worry about the raccoons stealing them but not this time. They just didn’t come out. So, Plan B, I picked up a big batch of ripe tomatoes at the grocery store. The end result came out very, very flavorful. Quite honestly, I had my sights set on using this sauce to make pizza sauce, but it’s so good by itself you could easily serve it as-is as tomato soup.
slow-cooker-tomato-sauceI used Roma tomatoes because I like how they taste. You can substitute any good tomato, just make sure they’re good and ripe. Do not use those hard-as-cardboard tomatoes you often find at your grocery store. If you’re lucky enough to be near a farmer’s market, it’s well worth the trip. When tomatoes are at peak you’ll want to make several batches of this slow cooker tomato sauce and freeze it for later.

Also try my roasted tomato sauce.

Slow Cooker Tomato Sauce

Course Sauce
Cuisine American
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 4 cups

Ingredients

  • 5-6 pounds of Roma tomatoes
  • 3 cloves of garlic minced
  • 1 medium sweet onion chopped
  • 1 medium carrot chopped
  • 2 tablespoons extra virgin olive oil
  • 1 bay leaf
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1 pinch of red pepper flakes
  • Kosher salt and freshly ground black pepper to taste
  • Honey or sugar optional

Instructions

  • Rinse tomatoes and cut in half. Place into a large slow cooker.
  • Add the garlic, onion, carrot, oil, bay leaf and parsley.
  • Lightly grind the basil, oregano, thyme, rosemary and pepper flakes using a mortar and pestle. Add to the slow cooker.
  • Cook on low for 4-6 hours or until the tomatoes have softened, stirring occasionally.
  • Let cool for 30 minutes.
  • Working in batches, transfer the tomato mixture to a blender or food processor and process until smooth.
  • Transfer the pureed liquid to a strainer and remove the pulp, seeds, etc, leaving the tomato sauce.
  • If the sauce is too thin you can slowly simmer it in a sauce pan on the stove until thick.
  • Add honey or sugar to sweeten the sauce if desired.

Slow Cooker Chili Cheese Corn

One of my favorite things to do in the summer (around July 4th here in Indiana) is to buy a lot of sweet corn and put it up for the winter. I do mean a lot of sweet corn. For the two of us that often means 100-150 ears at once. It’s a good day’s work, but well worth it later in the year, specially when I can use it to make great-tasting dishes like this slow cooker chili cheese corn. I really enjoy cooking corn in the slow cooker. The corn keeps it’s light crunch, and all of the sweetness. Add a bit of roasted green chiles and cream cheese and you have a truly fantastic side dish.
Slow Cooker Chili Cheese CornFor a little more kick, use diced roasted jalapenos instead when you make this slow cooker chili cheese corn. Or for less kick, roast a poblano (or even green bell pepper) under your broiler until blackened, then remove the burnt skin, seeds and chop. No matter what you use, it’ll add a nice contrast to the sweetness and creaminess of the corn.

Also try my coyote sweet corn.

Slow Cooker Chili Cheese Corn

Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 6 -8 servings
Author Mike

Ingredients

  • 4 cups fresh or frozen corn thawed
  • 1 8 ounce package cream cheese, cubed
  • 2 tablespoons unsalted butter
  • 1 (4 ounce can fire-roasted chopped green chilies
  • 1/4 cup milk
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • Place all ingredients into the slow cooker in the order listed.
  • Cook on high for 3-4 hours, stirring occasionally, until the cheese has melted.

Slow Cooker Pot Pie

It was a cold and crappy day. I didn’t really feel like cooking much, so I threw all of the ingredients for pot pie into the slow cooker and let it go for 6 hours. Into pie pans, topped with dough, and a few minutes later… bingo! Slow cooker pot pie! Yummy and creamy and with just a little bit of that crunchy crust that I think is pretty much required by law.
Slow Cooker Pot PieThere’s nothing fancy about this dish. It takes minimal time to throw together, and it makes a nice big batch. Great on a cold day. Perfectly good on a warm day.

Also try my slow cooker beef stroganoff.

Slow Cooker Pot Pie

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings 8 -10 servings
Author Mike

Ingredients

  • 3 boneless skinless chicken breasts cut into bite-sized pieces
  • 1 23 ounce can condensed cream of chicken soup
  • 1 cup milk
  • 4 medium potatoes peeled, cut into bite-sized pieces
  • 1 small onion diced
  • 1 teaspoon Italian seasoning mix
  • 1 teaspoon minced garlic
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon paprika
  • 1 10 ounce bag frozen peas and carrots
  • 2 7 ounce packages crescent dinner roll dough

Instructions

  • Place the chicken, soup, milk, potatoes, onion and the seasonings into your slow cooker.
  • Stir to combine, cover and cook on low for 6 hours, stirring occasionally.
  • Preheat oven to 350 F (or per the crescent dough package instructions).
  • Add the peas and carrots. Stir and cook another 10 minutes.
  • Divide chicken mixture between two pie plates.
  • Open the dough packages and pinch the seams to form two large rectangular pieces of dough.
  • Place dough on top of pie plates. Trim edges.
  • Bake per package instructions until golden brown and crispy.

Slow Cooker Stuffed Cabbage Rolls

It was a cold day. The kind of day that screams stick-to-your-ribs comfort food. These slow cooker stuffed cabbage rolls hit the spot and then some. They’re pretty easy to make, couldn’t get any easier to cook, and are the perfect cold-day food. Ground pork and beef get mixed with rice and a few spices to make a tender, flavorful stuffing. The rolls are bathed in a wonderful tomato sauce that reminds you of tomato soup (for a reason, since it contains tomato soup). You can’t eat just one, that’s for sure!
Slow Cooker Stuffed Cabbage RollsThe next time I make slow cooker stuffed cabbage rolls I might add a bit of heat to spice things up a bit. I’m not sure. They’re mighty good as they are. I am sure I’d double the amount of sauce, though. The sauce is mighty darned good.

Also try my roasted cabbage wedges with onion Cajun sauce.

Slow Cooker Stuffed Cabbage Rolls

Course Main
Cuisine American
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings 12 cabbage rolls

Ingredients

For the cabbage rolls

  • 1 large head of green cabbage
  • 1 large egg beaten
  • 1/4 cup chicken broth
  • 1/4 cup white onion minced
  • 1 teaspoon garlic powder
  • 1 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon sugar
  • 1/2 pound lean ground beef
  • 1/2 pound ground pork
  • 1 cup uncooked long grain rice
  • Red pepper flake or hot sauce to taste (optional)

For the sauce

  • 1 15 ounce can tomato sauce
  • 2 teaspoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1 10.75 ounce can condensed tomato soup
  • Red pepper flake or hot sauce to taste (optional)

Instructions

  • Bring a large pot of water to a boil.
  • Remove the core from the cabbage but keep the leaves intact.
  • Carefully lower the cabbage into the water. Boil for 2 minutes then remove and let cool slightly before gently removing any softened leaves that will come off without tearing, Return the head to the water and continue boiling/removing leaves until you have 12 nice large leaves.
  • Chop any remaining cabbage and use it to line the bottom of your slow cooker.
  • Place the remaining cabbage roll ingredients into a large bowl and combine well.
  • Working in batches, lay out a cabbage leaf and spoon 1/3 cup of the meat mixture into the middle. Roll the leaf up like a burrito, folding the sides in to seal it as you go. Place into your slow cooker, seam-side down.
  • Place cooker on low. Add the sauce (see below), cover, and cook for 8 hours.
  • Let cool 15 minutes before serving with sauce spoon over the tops.

For the sauce

  • Whisk together all ingredients.

Slow Cooker BBQ Pot Roast

It was the first frosty day of fall, and I needed something to warm me up. Something hearty, beefy and easy. So I made slow cooker BBQ pot roast and it fit the bill perfectly. It wasn’t long before I forgot how cold it was and how cold it would get in the coming days and weeks. Brrrrr! I should’ve made a double batch!
slow-cooker-bbq-pot-roastI like my pot roast shredded, but if you like yours chopped or sliced you can do that instead. Either way this slow cooker BBQ pot roast comes out very tender and very tasty. You can substitute beef broth for the Coke too if you don’t have soda on hand.

I think pot roast is best served with grits, but mashed potatoes are just (well, almost) as great. I like the textural contrast of the grits with the tender, juicy beef.

Also try my slow cooker jalapeno pot roast and Mississippi pot roast.

Slow Cooker BBQ Pot Roast

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 35 minutes
Servings 6 -8 servings

Ingredients

  • 2 teaspoon garlic salt
  • 1/2 teaspoon freshly ground black pepper
  • 3-4 pound boneless chuck roast fat trimmed from edges
  • 1 12 ounce can Coke (you can use diet)
  • 1 12 ounce bottle chili sauce (you can use spicy!)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons hot sauce

Optional gravy

  • 3 tablespoons cornstarch
  • 1/4 cup whole milk

Instructions

  • Season the roast with garlic salt and black pepper.
  • Transfer to a slow cooker.
  • In a small bowl whisk together the Coke, chili sauce, Worcestershire sauce and hot sauce. Pour over the roast.
  • Cover and cook on low for 8 hours or until the roast starts to fall apart. Remove the roast.
  • Optional gravy:Combine the cornstarch with the milk and whisk into the juices left in the slow cooker.
  • Slice, shred or chop the roast as desired and return it to the cooker.
  • Increase slow cooker to high and cook another 15 minutes.
  • Serve roast topped with the gravy (if you made it) or just spoon the remaining juices over the meat.

Slow Cooker Chopped Corned Beef Reuben

I’m a sliced-corned beef Reuben kind of guy. Or I was. We recently ate at a little restaurant where a Reuben was on the menu. I’m a big fan of Reuben sandwiches, and I think they are a good test of the quality of the food a restaurant turns out. Tough corned beef? I’m not coming back. Well, to my surprise the Reuben at the restaurant had chopped corned beef mixed in with kraut. I thought…. hmmmm… I’m not sure about this… but I took a bite and loved it! So I went home and made a big batch for the week’s lunches!
Slow Cooker Chopped Corned Beef ReubenThere’s nothing fancy about this Reuben. It’s your standard fare. Slow-cooked corned beef, tender, and then chopped. Mixed in with well-rinsed and drained kraut. Easy dressing, cheese, and rye. Done. Eat! For a fantastic twist, my spicy slow cooker corned beef really kicks up a Reuben sandwich. My sous vide version is also fantastic.

Also try my southern Reuben sandwich and my slow cooker shredded Mexican beef.

Slow Cooker Chopped Corned Beef Reuben

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 12 hours
Total Time 12 hours 15 minutes
Servings 8 servings
Author Mike

Ingredients

  • 2 pounds fresh sauerkraut rinsed and drained well
  • 2-3 pound corned beef brisket rinsed
  • 1 cup Thousand Island dressing
  • 16 slices pumpernickel rye bread toasted
  • 8-16 slices Swiss cheese

Instructions

  • Place kraut in slow cooker.
  • Add corned beef brisket and the spice packet that came with it.
  • Add lid and cook on low for 12 until the corned beef is about to fall apart.
  • Remove the corned beef and chop. Yes, you can slice it if you prefer. Return the beef to the slow cooker and stir to combine.
  • At this point you can add the Thousand Island to the slow cooker and stir, if you desire, or simply slather it onto the bread slices.
  • Spoon kraut and beef mixture onto the bread. Note: I like to transfer the mixture to a strainer first. I press down on it lightly to remove as much moisture as I can. This prevents me from having a soggy (bleh!) Reuben.
  • Add cheese to sandwich and serve.

Slow Cooker Party Shrimp

I love shrimp. Boiled peel-and-eat shrimp loaded with Old Bay flavor are my favorite. All I need is a bit of spicy cocktail sauce and I’m ready to go. I thought I’d try something new this time instead of boiling shrimp in spices. I thought I’d try slow cooker party shrimp. And wow! Perfectly cooked shrimp, tender and moist, about as hassle-free as you can possibly get. This is absolutely the easiest way to cook up a big batch of shrimp for a party.

Slow Cooker Party ShrimpYou can cook the shrimp ahead of time and chill them to serve them cold, or let your guests grab the shrimp right out of the slow cooker. Well, using tongs would probably be a good idea.

I used 20-24 count wild caught Gulf shrimp for this dish. I prefer Gulf shrimp, and I prefer wild and not farm-raised. Gulf shrimp that have been living in the wilds cannot be beat. That’s why I also use them in my shrimpin’ dippin’ broth.

Also make a batch of my refried bean dip in your slow cooker. It’s another great party dish.

Slow Cooker Party Shrimp

Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 16 servings
Author Mike

Ingredients

  • 1 envelope crab boil spices or use 2 tablespoons of Old Bay per pound of shrimp
  • 1 12 ounce can beer
  • 1 tablespoon Kosher salt
  • 4 pounds large shrimp frozen

Instructions

  • Place all ingredients into a slow cooker.
  • Add enough water to cover the shrimp.
  • Cook on high for 2 hours or until the shrimp are pink and done.
  • Serve hot, warm or cold with cocktail sauce.

Slow Cooker Spicy Corned Beef

I’ve done that corned beef and cabbage thing. Loved it. I’ve done the corned beef sliders thing. Definitely loved it. Time for something new. Time for slow cooker spicy corned beef. Oh yes. Tender, sliced, and the best part, topping with a simple glaze that doesn’t remind you of the usual corned beef ‘thing’. You can tell that just by looking at the list of ingredients? Oranges and corned beef? Yes. Cloves, you bet! And lots and lots of other great things that end up packing the corned beef with crazy good flavor.
Slow Cooker Spicy Corned BeefI sliced this slow cooker spicy corned beef thinly and served it on rye bread with just a bit more of the glaze drizzled over the top. That’s it. That’s all it needed. No kraut, Swiss cheese, or anything else.

Slow Cooker Spicy Corned Beef

Prep Time 15 minutes
Cook Time 16 hours 30 minutes
Total Time 16 hours 45 minutes
Servings 6 -8 servings
Author Mike

Ingredients

For the corned beef

  • 4-5 pound corned beef rinsed, lightly trimmed
  • 1/4 teaspoon crushed dried rosemary
  • 1 bay leaf
  • 1 teaspoon dill seed
  • 6 whole cloves
  • 1 cinnamon stick
  • 1 clove garlic
  • 1 medium onion cut in chunks
  • 2 celery ribs cut in chunks
  • 1/2 orange unpeeled, sliced thin

For the glaze (double to have extra for drizzling over the meat after slicing)

  • 1/2 cup chili sauce
  • 1 cup water
  • 1/2 cup brown sugar

Instructions

For the corned beef

  • Place all of the corned beef ingredients into a slow cooker.
  • Cook for 8 hours until tender, but not falling apart.
  • Remove the beef from the slow cooker and let cool slightly.
  • Wrap tightly in foil and refrigerate overnight.
  • Preheat your oven to 350 F.
  • Unwrap the beef and place in a 9" x 13" baking dish that has been sprayed with non-stick spray.
  • Combine the glaze ingredients and pour over the top of the corned beef.
  • Bake for 30 minutes.
  • Remove and slice. Drizzle with any glaze left in the baking dish or double the glaze and warm the remaining before pouring over the beef.

Slow Cooker Fiesta Meatballs

I’ve done the meatballs-in-a-slow-cooker thing before. You know, the standard sweet-and-sour appetizer version. Great snacks for the big game. I wanted to do something like that traditional recipe, but with a little difference. A little kick and a lot more flavor. These slow cooker Fiesta meatballs are exactly what I was looking for. Eat them by themselves or on a roll as a sandwich, either way they’re great!
Slow Cooker Fiesta MeatballsAs easy as these slow cooker Fiesta meatballs are to make, I thought they were quite tasty. They were tender and juicy, and a bit spicy. Just like I like them!

Although I did use pre-cooked meatballs, homemade would be great (read: better). Next time (if I have time) I’ll use a batch of my cooked Italian meatballs. If you do use homemade you can cut the cooking time back since the meatballs won’t be frozen.

Also try my slow cooker chopped corned beef Reuben.

Slow Cooker Fiesta Meatballs

Course Appetizer or Main
Cuisine American
Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Servings 8 -12 servings
Author Mike

Ingredients

  • 2 10 ounce cans Ro*tel tomatoes (I used medium with green chiles)
  • 1 4 ounce can green chiles
  • 1 large green bell chopped
  • 1/2 teaspoon Kosher salt
  • 2 pounds frozen meatballs thawed

Instructions

  • Place all ingredients into a slow cooker set on low and cook 4-5 hours.
  • Serve as appetizers as-is, or on steak buns topped with pepper jack cheese.

Slow Cooker Corned Beef Sliders

The corned beef on these slow cooker sliders is beyond amazing. Yes, it’s tender, but that’s not the main attraction. The flavor is incredible. The corned beef brisket cooks for hours in a wonderful mix of vegetables, seasonings and broth. There’s a mild tomato flavor, which isn’t something you normally expect, but it’s just another taste that really sets this corned beef apart from anything else.
Slow Cooker Corned Beef SlidersYou can certainly add sauerkraut to make these sliders more Reuben-esque, but honestly, I wouldn’t and I didn’t. The corned beef is so incredibly tasty that you don’t want to bury it in kraut flavors.

Slow Cooker Corned Beef Sliders

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 45 minutes
Servings 12 sliders

Ingredients

For the brisket

  • 1 3-4 pound corned beef brisket rinsed
  • 1 onion chopped
  • 3 carrots chopped
  • 3 stalks celery chopped
  • 2 garlic cloves minced
  • 2 cups beef broth
  • 1/4 cup tomato paste
  • 3 tablespoons Worcestershire sauce
  • 2/3 cup brown sugar
  • 1 teaspoon celery seeds
  • 1 teaspoon red pepper flakes
  • 1 tablespoon Kosher salt
  • 1/2 tablespoon freshly ground black pepper
  • 1 bottle beer

For the sliders

  • Dinner rolls or slider buns
  • Swiss cheese
  • Thousand Island Dressing
  • Unsalted butter melted

Instructions

For the brisket

  • Layer 1/2 of the onion, carrots, celery and garlic in the bottom of a slow cooker set to low.
  • Add corned beef brisket, fat side up.
  • Add remaining onion, carrots, celery and garlic.
  • In a bowl whisk together the broth, tomato paste, Worcestershire, brown sugar, celery seeds and red pepper. Pour over the beef.
  • Sprinkle beef with salt and pepper.
  • Slowly pour beer around the beef and cover the cooker. Cook on low for 8-9 hours until the corned beef is tender.
  • Remove meat and slice or shred as desired. If storing leftovers, I would add a bit of the sauce from the slow cooker so that the beef doesn't dry out when reheated.

For the sliders

  • Preheat oven to 350 degrees.
  • Cut buns in half horizontally. Spread the insides with the Thousand Island dressing.
  • Add corned beef and cheese.
  • Add bun tops and brush with melted butter.
  • Wrap in foil and bake for 15-20 minutes.