If you like vegetables and if you like the bold flavor of curry, you’re going to love this hearty slow cooker Indian dish. I found it while browsing through the recipes on Recipe.com, which features recipes from the collection of Better Homes and Gardens. “Slow Cooker Vegetable Curry” has just the right balance of seasonings, and it’s loaded with tasty veggies: carrots, potatoes, garbanzo beans, green beans, onions, and tomatoes.

Here’s what you need:

  • 4 medium carrots, sliced
  • 2 medium potatoes, cut into 1/2-inch cubes
  • 1 can (15 ounces) garbanzo beans (chickpeas), rinsed and drained
  • 8 ounces fresh green beans, cut into 1-inch pieces
  • 1 cup coarsely chopped onion
  • 3 cloves garlic, minced
  • 2 tablespoons quick-cooking tapioca
  • 2 teaspoons curry powder
  • 1 teaspoon ground coriander
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1 can (14 ounces) vegetable broth or chicken broth
  • 1 can (14 1/2 ounces) diced tomatoes, undrained
  • hot cooked rice

Here’s what to do:

  • In a 3-1/2- to 5-quart slow cooker, combine the carrots, potatoes, garbanzo beans, green beans, onion, garlic, tapioca, curry powder, coriander, crushed red pepper, salt, and cinnamon.
  • Pour the broth over all.
  • Cover and cook on the low-heat setting for 7 to 9 hours or on the high-heat setting for 3-1/2 to 4-1/2 hours.
  • Stir in the undrained can of tomatoes. Cover the crock pot and let it stand for 5 minutes; then serve the vegetable curry over hot cooked rice. Makes 4 servings.

This was such a hearty stick-to-your-ribs kind of dish that it seemed out of place when served on a hot, sticky, generally miserable August evening; nevertheless, it was still delicious and satisfying. I’m sure that it would be perfect as a fall or winter entrée, so I’ll probably be making it again when the cold weather arrives.


Talk about terrific flavor! This slow cooker pork recipe is just about as good as it gets. “Tangy Slow Cooker Pork Roast” features a great blend of flavors—just the right balance of sweet and savory ingredients. I served it over hot noodles as suggested and I’d have to say that it was perfection!

This recipe was submitted to AllRecipes.com by “K.” Thanks “K” for sharing this excellent dish!

Here’s what you need:

  • 1 large yellow onion, sliced
  • 2 1/2 to 3 lbs. boneless pork loin roast
  • 1 cup water
  • 1/4 cup white sugar
  • 3 tablespoons red wine vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon ketchup
  • 1/4 teaspoon garlic powder
  • 1 dash hot pepper sauce (or to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt

Here’s what to do:

  • Arrange the onion slices evenly over the bottom of the slow cooker; then place the pork roast on top of the onion slices.
  • In a bowl, combine the remaining ingredients; then pour this mixture over the meat.
  • Cover and cook on the low-heat setting for 6 to 8 hours or cook on the high-heat setting for 3 to 4 hours.
  • Serve over hot noodles or potatoes.

By the way, I used the leftovers for pulled pork sandwiches. It was great!

Here’s a great-tasting recipe for spare ribs in which the ribs are rubbed with a mixture of spices and dried herbs and are then slow cooked for nine or ten hours. Barbecue sauce is added to the ribs during the final hour of cooking time. You can use your own homemade sauce or your favorite supermarket brand.

Here’s what you need:

  • A 5-quart slow cooker
  • 1 tablespoon olive oil
  • 3 lbs. pork spare ribs
  • 3 tablespoons dried minced onion
  • 2 tablespoons dried parsley
  • 1 tablespoon dried oregano
  • 1 ½ teaspoons ground mustard
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • ¾ cup water
  • 1 ½ to 2 cups of your favorite barbecue sauce (I prefer a brand that isn’t too heavily spiced so that it doesn’t overpower the flavor of the rub.)

Here’s what to do:

  • Rub the inside of the slow cooker with the olive oil.
  • In a small bowl, combine the dried minced onion, dried parsley, dried oregano, ground mustard, red pepper flakes, cumin, and garlic powder. Mix well. Generously rub this mixture onto the ribs.
  • Layer the ribs in the slow cooker; then gently pour the water over the ribs.
  • Cover the slow cooker and cook on the low heat setting for 8 to 9 hours.
  • After the cooking time has elapsed, remove the ribs from the crock pot and drain and discard the liquid from the pot.
  • Pour about ½ of a cup of the barbecue sauce into the slow cooker and the remaining 1 to 1 ½ cups into a shallow bowl. Dip the ribs into the sauce in the bowl; then return the ribs to the slow cooker. (If there is any remaining barbecue sauce left in the bowl after all of the ribs have been dipped, pour it into the crock pot.)
  • Cover the slow cooker and cook on the low heat setting for about 1 hour.

This is one of my favorite barbecued ribs recipes. I hope you like it.

Try this delicious slow cooker recipe if you’re looking for something that’s easy to make for a Sunday brunch. This recipe makes twelve big servings. Serve it with some fruit and toast or muffins and you’ll have a complete meal.

Here’s what you need:

  • 1 bag of shredded hash browns (24 oz. bag)
  • 1/4 cup finely chopped onions
  • 2 cups diced ham
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup chopped fresh parsley
  • 12 eggs
  • 1 cup evaporated milk
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 pound bacon, fried until crisp

Here’s what to do:

  • Grease the crock of a 6-quart slow cooker or coat it with cooking spray.
  • In a medium-size bowl, mix the frozen hash browns and the chopped onion.
  • Spread half of the hash browns on the bottom of the greased crock.
  • Top the hash browns with 1 cup of ham and distribute evenly.
  • Combine both cheeses with the parsley; stir until evenly mixed; then sprinkle half of this mixture over the ham layer.
  • Layer the remaining hash browns, ham, and cheese in the same order, patting each layer down as it is added.
  • Combine the eggs, evaporated milk, salt, and pepper; whisk until smooth. Pour the egg mixture over the hash brown, ham, and cheese layers.
  • Cover the slow cooker and turn the heat setting to low. Cook for 4 to 5 hours. (If you aren’t ready to start the cooking process, the prepared dish can be covered and placed in the refrigerator until you are ready to cook it.)
  • The bacon should be prepared about 20 to 30 minutes before the cooking time of the brunch bake has elapsed. Fry the bacon until crispy, and then break it into large pieces.
  • Uncover the crock pot and distribute the bacon pieces evenly on top of the brunch bake about 15 minutes prior to serving; then cover the crock pot and allow the brunch bake to cook for the final 15 minutes.


Here’s a spicy Mexican-style version of everyone’s favorite: chicken soup. With an ample quantity of green chili peppers and even a dash of hot sauce, this soup is guaranteed to please your taste buds.

Here’s what you need:

  •  5-quart slow cooker
  • 1 ½ pounds of boneless, skinless chicken breast, cut into small bite-size pieces
  • 1 tablespoon olive oil
  • 1 quart chicken broth
  • 1 package (16 ounces) frozen corn
  • 1 can (14.5 ounces) diced tomatoes with juice
  • 4 stalks celery, chopped
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 2 sweet red bell peppers, chopped
  • 1 can (4 ounces) chopped green chilies
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground cumin
  • 1 teaspoon Tabasco or your favorite hot sauce (optional)

Here’s what to do:

  • In a large skillet, sauté the chicken in the olive oil until lightly browned.
  • Transfer the chicken to a 5-quart slow cooker with a slotted spoon (to drain the oil).
  • Stir in all of the remaining ingredients except the optional Tabasco or hot sauce.
  • Cover and cook on the low heat setting for 7 to 8 hours.
  • Stir before serving, adjust the seasoning if necessary, and add the Tabasco or hot sauce if desired.

This flavorful soup will warm you up on a cool evening. It’s a great soup to serve to large groups, because it doubles easily. (Just make sure you use an adequately-sized crock pot.) Make the dish even more substantial by ladling it over a bowl of hot cooked white rice.

If you like pulled pork sandwiches (see my recipe, “Laura’s Slow Cooker Pulled Pork”  from June 15, 2009), then you’ll like this pulled beef recipe as well. It couldn’t be any easier to make.

Here’s what you need:

  • 3 lbs. beef (use a cut from the chuck or round)
  • 1 onion, chopped
  • 2 cups beef stock
  • ½ stick butter
  • Salt and pepper to taste

Here’s what to do:

  • Throw everything into the slow cooker and set the heat to low.
  • Cover and cook for 8 to 10 hours.
  • Use two forks to pull the meat apart. As you pull the meat apart, it will absorb the extra liquid in the crock pot.

Now, isn’t that about as easy as it gets? Serve the pulled beef on your favorite burger buns. I like to use hoagie buns and top the meat with Swiss cheese for a great sandwich.

“Slow Cooker Tortilla Cheese and Meat Bake” is a fantastic layered dish made with ground beef, onions, garlic, tortillas enchilada sauce, tomato sauce, cheddar cheese, chili beans, corn, and olives. To me, that sounds like a good combination of ingredients.

There are three main layers to this dish: The first layer contains tortilla strips topped with browned ground beef and onions, followed by portions of the enchilada sauce, tomato sauce, and cheese. The second layer consists of another layer of tortilla strips topped with the beans and corn, the remaining meat and onions, and another portion of the cheese. The third layer begins with another layer of tortilla strips, the remaining portions of the sauces, and the remaining cheese. Olives are scattered over the top. After seven hours of slow cooking on low heat, you get a tasty, satisfying main dish that makes the perfect entrée for a cold winter night. Of course, there are plenty of leftovers for the next night or two.

Slow Cooker Tortilla Cheese and Meat Bake” is also great for large winter gatherings, because it can serve up to twenty people. If you’re planning a Super Bowl party, I think this would be a good recipe to make and would be an unexpected treat. Enjoy!