3 Fast-Prep, Low-Fuss Slow Cooker Recipes

by on December 10th, 2010
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Having a slow-cooker, a.k.a. Crock Pot, is a life saver for my family some days. In fact, I love my slow-cooker and swear by it. However, there are days when I am in a rush, and even the slow-cooker can slow me down, IF I don’t have a quick recipe. Below are three easy and quick-to-prepare slow-cooker recipes that can literally be thrown together within minutes before rushing out the door to work in the morning.

Swiss Chicken in a Crock-Pot

This is my husband’s favorite and is one of the easiest recipes I have in my arsenal.

Ingredients: 6 frozen chicken breasts (yes, FROZEN!)

6-8 slices of swiss cheese

1 stick of butter or margarine, melted

1-2 cups of herb stuffing, not cubed

1 can of Cream of Mushroom soup

¼ cup of milk

Small jar of sliced mushrooms, optional

Approximately half a soup can of water, to dilute

Non-stick spray

Preparation: Spray the slow-cooker with non-stick spray (or use a Slow-Cooker bag)

Place chicken in slow-cooker, cover each breast with a slice of cheese, ensuring all chicken is covered

Pour in soup, mushrooms, then stuffing

On top of stuffing, pour butter, milk, and water

Cover pot with lid, turn on low, and cook for 6-8 hours

Italian Roast

I have never been super confident when it comes to making roasts, but this recipe is easy to follow, hard to mess up, and has great Italian flavors!

Ingredients: 2-3 lb. slow cooker roast (for family of 4)

1 Tbsp. minced garlic

1 jar roasted red peppers, drained

1 jar yellow peppers, drained

1 large can Hunt’s spaghetti sauce

Italian seasoning to taste

Preparation: Place in slow-cooker all ingredients, cover with lid, cook on low for approximately 8 hours, and enjoy!

White Chili

If you enjoy the warmth and comfort of chili on a cold day but would prefer a more mild flavor, using chicken, and maybe even a little less indigestion than beef chili is famously known for, this white chili is the perfect slow-cooker recipe.

Ingredients: 2 cans (15 oz. size) navy beans

4 cans of chicken broth (14.5 oz. size)

1 Tbsp. of minced garlic, or 2 cloves minced

1 chopped onion, use the already prepared kind for quick preparation

1 Tbsp. white pepper

1 tsp. salt

1 Tbsp. dried oregano

1 Tbsp. ground cumin

½ tsp. ground cloves

1 (7 oz.) can diced green chilies

5 cups cooked chicken breast, diced (here again, use already prepared variety for quick preparation)

1 cup water

Preparation: In slow-cooker, combine all ingredients. Cover with lid, and cook on low for 6 hours, or high for 4 hours.

Serve with warmed flour tortillas, or, my favorite, cornbread, and top with your favorite condiments, such as: shredded Monterey Jack cheese or Mexican blend, sliced black olives, chunky salsa, sour cream, or guacamole, if desired.


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