Tender and tasty. Nice and savory. Slow cooker garlic Parmesan potatoes not only make for a great side they also smell fantastic while they cook. I used baby red potatoes but for more butter flavor, use Yukon golds instead. Or fingerlings. Or do a mix. Just make sure your potatoes are all roughly the same size so that they cook evenly. As simple as this dish is to make, the end results are super-tasty and the perfect side!
As much as I do enjoy savory side dishes, I admit I might have added a few healthy-sized pinches of dried red pepper flake to the cooked garlic Parmesan potatoes just before I took them out of the slow cooker. I liked the combination of herby potatoes with a nice kick to boot. Of course that’s optional. If you want a bit of heat, you can also just add a few good pinches of cayenne pepper when you add the other seasonings.
These potatoes are just as good leftover (if there are any leftovers) as the day you make them. Just re-heat in the oven or in hot skillet with a splash of oil.
It’s not that I don’t like carrots. It’s just that they aren’t the first thing I think of when I am coming up with a side dish for dinner. They just don’t wow me. Or rather, they didn’t used to wow me. These slow cooker Florida Sunshine carrots changed that. This is about the easiest recipe ever. And the best. The end result was flavor-packed, tender carrots that have a slight sweetness to them. And a slight pineapple flavor that makes them even more special. I actually could not stop eating them!
The recipe for these slow cooker Florida Sunshine carrots came from a wonderful cookbook, The Southern Slow Cooker Bible. It is packed with recipe after recipe of delicious southern-inspired dishes. I can’t recommend it enough. Heck, I got this wonderful side from it. It made a carrot lover out of me!
I did not garnish these carrots with toasted coconut like the original recipe stated. After tasting the carrots right out of the slow cooker I decided that they were perfect as they were. Yeah, I love coconut, and it’s hard to turn it down, but I really felt I’d enjoy this side dish as-is. And I did! Maybe I’ll add coconut next time.
I am a smoked rib tip kind of guy. Usually. But I had some tips leftover from a few racks of St Louis-style ribs and I was just not feeling the fire-up-the-smoker love. I just wasn’t in the mood. I was in the mood to drop them in a slow cooker for a few hours, though. Served with some air-fryer tater tots (aka Tots and Tips!) these slow cooker rib tips were really, really good. Sticky sweet, lightly smoky, and oh so tender and juicy I really enjoyed them. Will they replace my low-and-slow smoked tips? No, but I’ll definitely make them again.
If you’re not a fan of liquid smoke, or you don’t have any on idea, don’t worry! Just use a BBQ sauce that has smoky flavor instead, it’ll make these slow cooker rib tips just as tasty. Any good mesquite or hickory BBQ sauce will do. As for the rub, I used a rub with a bit of a kick to it. Some spiciness to offset the sweetness from the BBQ sauce. You can keep it all sweet if you want and use a brown sugar-based rub.
This slow cooker ham and bean soup was incredible. My wife proclaimed it to be the closest we have ever come to duplicating her mom’s recipe. That’s high praise indeed. Every bite is packed with wonderful ham and bean flavor. The broth is nice and thick, perfect on a cool fall day. The ham is tender and delicious. The beans are cooked perfectly. All you need is some hot-out-of-the-oven cornbread and you’re in for one fantastic meal.
This was the first time I’ve cooked using ham base. It really made this slow cooker ham and bean soup amazing. Like its beef counterparts, beef and chicken base, it adds a depth of flavor you just can’t get on your own. At least, not easily.
I made this soup in my slow cooker but you could make it on the stove-top also. Just bring the soup to a boil, then reduce the heat to a slow simmer and continue simmering until the beans are tender, 2-4 hours. Stir them occasionally. Like the slow cooker version, you might find that the soup is even better the next day.
Place beans in a large pan or bowl. Cover with water and let stand overnight. Check the water at least twice to make sure the beans stay covered, adding more water if needed.
Lightly spray a slow cooker with non-stick spray.
Drain the beans and place in the slow cooker.
Add the onions, garlic, ham, water, apple and ham base. Stir.
Cover and cook on low 8-10 hours or until beans are tender, stirring occasionally.
Remove apple pieces and serve.
We think this dish is really best (and thicker) the next day. After it has cooked for 8-10 hours and the beans are done, we let it cool then place in the fridge overnight. We reheat the soup on the stovetop and serve.
Grits. If I had to choose only one food to keep on a deserted island, it’d be grits. Ok, I’d need a few extra things to make them, but that’s it. Top of my list? Buttermilk grits made in my slow cooker. Just like Gilligan’s Island, my deserted island would have electricity. Not only for my slow cooker but keeping my buttermilk, cheese and butter refrigerated. Then I could sit on the beach and enjoy this crazy good, crazy creamy dish. It has that nice buttermilk tang to it, for sure. It’s different than your usual grits, and oh so good.
Make sure you lightly grease your slow cooker before adding everything to make these buttermilk grits. Although the fat in the buttermilk and the butter should keep it from sticking, better safe than sorry.
You cannot find an easier cold-weather side dish than these grits. The perfect go-along for a roast.
This slow cooker New England clam chowder was much. much better than I ever expected. We both loved it, in fact. So much that I am already ready to make it again. Not only is it packed with clam flavor in a wonderfully creamy broth, it’s easy to make to boot! The perfect bowl of warm happiness on a dreary fall day! Until I can get up northeast for the real deal, this will have to do!
You’ll need 2 cups of clam juice from the canned clams. If you don’t quite get that much juice add a bit of water or better, grab a bottle of clam juice while you’re at the store picking up the clams. You’ll want that clam flavor to be as pronounced as possible.
I used a smoky bacon in this slow cooker New England clam chowder. It adds a nice complexity, complimenting the cream and clams perfectly. It makes me wonder what a clam chowder made with smoked clams would be like! I do suggest that you make sure and not over-cook the bacon. You don’t want it hard and crispy. You want to be able to bite thru it easily.
oyster crackersfor serving. I like to roast my crackers in a 200 F oven for 20 minutes to get them nice and toasty first!
Drain the clams into a sieve over a bowl. Keep the juice. Transfer the clams to a bowl, cover, and place in the fridge.
Heat a large skillet or Dutch oven over medium-high heat. Add the bacon. Cook until just turning golden brown, but not crispy. Transfer bacon using a slotted spoon to a a slow cooker.
Transfer 2 cups of the clam juice (discard the rest) and the remaining ingredients except for the half-and-half and reserved clams to a slow cooker.
Cook on high for 4 hours.
Pour the half-and-half into a large bowl. Slowly ladle some of the hot liquid from the slow cooker into the bowl, stirring. Don’t add it too quickly or it will curdle the cream. Once the cream is warmed pour it into the slow cooker.
Add the clams, stir, and cook for 1 more hour.
I added 2 more cans of clams (minus the juice), 2 more potatoes and a few extra strips of bacon.
I cooked a big ole batch of baby back ribs in my slow cooker the other day. The recipe I used made for smoky barbecue-inspired ribs that came out tender and flavorful. These slow cooker roadhouse ribs are a tad bit different, but still tender and delicious. They’re packed with flavor, inside and out. There’s nothing worse than a rib whose flavor is only ‘skin deep’. You know the kind. Covered in sauce. You take one bite and as soon as you’re past the sauce … nothing. Nada. As boring as a cup of warm water. Not these ribs.
Now, sure, I’d prefer a rack of ribs off my smoker or grill, but sometimes that’s just not an option. And honestly, I can devour a rack of slow cooker roadhouse ribs just as quickly as one that has been smoked for 6 hours. They’re different. I don’t think they compete with each other. They’re different ways of cooking ribs, each with it’s own merits.
I prefer a spicy BBQ sauce on this roadhouse ribs. Well, usually. Sometimes I go the sweet route instead.
This is when I have to admit that I’m addicted to onion rings. I love them dipped in ketchup, BBQ sauce or remoulade, but I love them even more on a great sandwich or burger. So, I decided on slow cooker barbecue beef sandwiches. I made a big slow cooker full of barbecue beef, spooned it onto buns, topped it with as many onion rings as I could fit, and a bit of extra sharp cheddar cheese, and I was happy. The crunchy rings are a nice contrast to the tender, juicy beef. And yeah, I did have more rings on the side. Darn right I did. I’m addicted to them.
The beef on these slow cooker barbecue beef sandwiches is really flavorful and tender. Does it taste like a brisket that has been smoked for 14 hours? No. But it’s mighty good, and not just great on sandwiches, either. Save a little for nachos or for topping hot dogs or burgers.
Yes, you could skip the onion rings. You could add sliced red onion instead. I recommend letting the onion soak in cold water for at least 10 minutes before using. That’ll help cut some of the onion-ness.
I have a slow cooker for the same reason most people have one: it’s easy. But even though I like easy, I love flavor more. I won’t trade taste for convenience, which is why I really liked these slow cooker steak fajitas. The beef simmers low and slow, taking on the great flavors from onion, peppers and salsa, along with a really fantastic fajita seasoning.
I topped these slow cooker steak fajitas with a very simple but flavorful sour cream mixture. All you do is take a little sour cream and add chipotles in adobo. In a crunch for time? Just use chiptole salsa instead of chopping chipotles.
The better the salsa you use the better these fajitas will be. Don’t opt for the cheap stuff.
I won’t trade taste for convenience, which is why I really liked these slow cooker steak fajitas. The beef simmers low and slow, taking on the great flavors from onion, peppers and salsa, along with a really fantastic fajita seasoning.
My wife said that her mom would approve of these delicious slow cooker Sloppy Joes and that’s all I needed to know. That means they’re not only good, they’re great. I never got the opportunity to have her mom’s Sloppy Joes, but I know that her mom could cook like nobody’s business. The perfect thickness and the perfect beefiness, you’ll definitely want seconds.
This recipe for delicious slow cooker Sloppy Joes makes a good-sized batch, but it’ll disappear quickly. For a little kick add a few good pinches of red pepper flake or some big splashes of hot sauce.
I serve my delicious Sloppy Joes as simply as possible: on toasted hamburger buns, and always open-faced. When I was a little tyke, I would request that my mom get my hamburger buns extra toasty. I liked the contrast between the Sloppy Joe meat mixture and the super crunchy bread. I wasn’t a fan of Soggy Joes. That’s when the sauce has too much time to soak into the bread, getting it … ewww. I also prefer to serve my Sloppy Joes open-faced. You can get twice as much filling in that way. It’s not like I’m going to pick them up anyways!