Winter nights are perfect for enjoying a warm meal or dessert made in a Crock-Pot or slow cooker. According to thekitchn.com, you can use either. Crock-Pot is a brand name slow cooker that came out in the 1970s, but there are also many other types of slow cookers, including Crock-Pot-style slow cookers.
"Across brands and styles of slow cookers, they all have one thing in common: they cook low and slow, and do the work while you're away," the article states.
The website foodall.com has more information about the various styles of slow cookers available and what type of cooking they are best suited for.
Preparation, such as chopping vegetables, can be done ahead of time and the items refrigerated to save time on meal preparation.
This recipe from spendwithpennies.com is full of flavor and quick to prepare, making it the perfect recipe for busy weeknights.
Crockpot Cheesy Chicken and Rice
1-1/2 cups low sodium chicken broth
2 large carrots peeled and finely diced
1/2 onion finely diced
1/2 cup roasted red peppers chopped
1 teaspoon Italian seasoning
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
2 boneless skinless chicken breasts
1 cup frozen peas
2 cups instant brown rice
1/3 cup milk
2 cups shredded mozzarella cheese
In a 3- to 4-quart Crock-Pot, stir together the broth, carrots, onion, red peppers, Italian seasoning, garlic, salt and pepper. Add chicken breasts, and cover and cook on high for 2 hours or low for 4 hours. When chicken is cooked, remove and place on a cutting board. Stir in the peas and rice, cover and cook on high for 15 minutes. When chicken is cool enough to handle, slice thinly.
After 15 minutes, stir the chicken, milk, and cheese into the crockpot. Cover and cook on high for 15 more minutes, until cheese is melted and rice is tender. Serve immediately.
Allrecipes.com describes this slow-cooker meal as a simple, tasty way to enjoy game meat.
3 pounds boneless venison roast
1 large onion, sliced
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon garlic salt
1/4 teaspoon ground black pepper
1 (1-ounce) package dry onion soup mix
1 (10.75-ounce) can cream of mushroom soup
Put cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper. In a small bowl, combine onion soup mix and cream of mushroom soup. Mix together and pour over venison. Cook on low for 6 hours.
This decadent slow-cooker dessert recipe is from allrecipes.com.
Warm Chocolate Peanut Butter Pudding Cake
1-1/2 all-purpose flour
1/2 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup creamy peanut butter
3/4 cup sour cream
3 tablespoons butter, melted
1 teaspoon almond
2 tablespoons boiling water
3/4 cup white sugar
6 tablespoons unsweetened cocoa powder
2 cups boiling water
2 tablespoons chocolate syrup
Coat inside of slow cooker with cooking spray. Whisk flour, brown sugar, baking powder and baking soda together in a bowl. Whisk peanut butter, sour cream, melted butter, almond extract and 2 tablespoons boiling water in a separate bowl until smooth. Stir flour mixture into peanut butter mixture to make a very thick batter. Scoop batter into slow cooker. Whisk white sugar, cocoa powder and 2 cups boiling water in a bowl until thoroughly combined. Pour chocolate mixture over batter in slow cooker. Cook on high until cake begins to pull away from the sides of cooker and feels firm on top, about 1-1/2 hours. Allow to cool 15 minutes before serving. Drizzle with chocolate syrup and top with whipped cream.