People Are Sharing The Meals They Make In Their Slow Cookers That Save Tons Of Time (And Actually Taste Incredible)

"Cut up the apples, combine with other ingredients, and cook everything until it is past applesauce consistency and a dark reddish-brown color. If you need to, blend it until smooth. It's my favorite toast topping and your house will smell like fall all day."

–lobster_lemon_lime

"Golden curry mix (usually medium, but sometimes mild) is the key. Cut the chicken into bite-sized pieces and brown them, but don't cook them through (boneless breasts or thighs work best). Put the carrots, onions, and potatoes in the Crock-Pot and cover the veggies with water. 

Cook on high for about half an hour, then add the curry mix and chicken, and simmer until it reaches the desired texture (some prefer it thinner, but I like mine more like a stew). Serve it with white rice. It's excellent on a dreary, rainy, or snowy day."

–rnd13001

"I brown the roast (any roast meat works), place it in the slow cooker, and set it for high or low depending on when I need it done. Then, I drop one entire envelope of Lipton Onion Soup on top of the meat, add 1 ½ cups of water, and five to seven ounces of Corona beer, cooking on low for six to eight hours. 

I cook the vegetables separately and use the juices from the roast as gravy."

–coppertable741

"Add ham hocks, onion, bay leaves, pepper, and broth to a Crock-Pot. Cook on low for four hours. Remove the ham hocks and add diced potatoes, along with thyme and parsley. If needed, add more chicken stock so that the potatoes are covered by at least ¼ inch of liquid (you can also use water). 

Cook on low for two hours. Add heavy cream, stir, and cook for an additional 30 minutes. Add sausage. Check the thickness; if you want it thicker, add instant potatoes and cook for an additional 15 minutes. Check the thickness and repeat as desired."

–Alchemist1342

"Get a chuck roast (or literally any roast), a stick of butter, an au jus packet, a packet of ranch seasoning, and a jar of pepperoncini peppers. Put the roast in the Crock-Pot and dump the au jus and ranch packet on top. Place the stick of butter on top of the powder, and add as many pepperoncini peppers as you like. DO NOT add liquid, no matter how much you want to. 

Set your Crock-Pot to low for eight to ten hours. I usually set it before I leave for work, and when I come home, I'll add a bag of carrots and a bag of mini potatoes. Then turn your Crock-Pot to high until the potatoes and carrots are cooked through (usually two hours for me). It's a complete meal with almost no prep."

–nostalgiccadet195

"First, cut up the veggies. Normally, I start with a couple of peppers, garlic (one clove per piece of chicken), two chopped onions, and some spring onions (the white bits will be cooked, and the green ones are used as a garnish). Then add the spices. Normally, I use cumin, coriander seeds, garam masala, salt, and pepper, and either chopped or dried chili. 

First, brown the chicken, then cook the chopped onion and garlic. Once browned, add them to the slow cooker and cook for six to eight hours with some stock. An hour before serving, cook some basmati rice and add the rest of the veggies. Job done."

–oddminion251

"I usually use vegetarian 'meat' crumbles, but real meat works too. I don’t really have a specific recipe, but I usually start with béchamel on the bottom (or you can use store-bought Alfredo sauce), then layers of no-boil lasagne pasta, a layer of ricotta/cottage cheese mixed with spinach and maybe a little pesto, more pasta, tomato-based sauce, and more pasta. Then I cook on low for about six to eight hours. 

Add mozzarella and Parmesan to the top during the last hour. Check that it’s done by inserting a long pin or cake-tester that should pass through without resistance. You can make the whole thing with Bechamel/Alfredo and more veggies like peas and asparagus for a primavera version."

–elevenblade

"Add two pounds of Monterey Jack cut into cubes and tossed in on low with cream cheese, a dash of cream, jalapeños, and cilantro."

–CN370

"Chop up two onions and two carrots into wedges and add them to a slow cooker. Season and brown off the oxtail pieces in a pan, and add them on top of the veggies. Deglaze the pan with boiling water and add enough water to cover the oxtail (remember this is soup). Turn on high for two hours, then reduce to low. Add a muslin bag at this point containing two star anise, one stick of cinnamon, three cloves, two bay leaves, and two green cardamom pods. Leave on low until the meat is falling apart (another five hours or so). 

Thirty minutes before the end, throw in a handful of whole cherry tomatoes. Once finished, serve in a bowl and season with salt or a tablespoon of fish sauce. Top with chopped bird's eye chilies, coriander, and fried onions, and serve with jasmine rice. Delicious soul food!"

–Anonymous, 45, United Kingdom

"Cheap and easy. I use canned beans, canned tomatoes, ground beef, jalapeños, onions, garlic, salt, pepper, and excessive amounts of chili powder. Taste after four hours on low and add brown sugar and salt if needed. Cook for about seven hours total. Serve on top of cornbread with cheese and sour cream."

–Anonymous

"It's not 100% made in the slow cooker (you have to brown chicken and reduce wine), and there are a lot of ingredients, but it's so good. Serve with roasted or mashed potatoes."

–AXJ66