5 Super Easy Slow Cooker Recipes to Get You Through the Winter

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When the chill of winter sets in, cook up some comfort food in a slow cooker. You can't beat the convenience of dropping your ingredients into one pot, setting a timer and then letting the slow cooker do all the work!

These five recipes are guaranteed to become staples for many dinners this season, warming up many cold nights.  

Photographs and prop styling Lisa Shin (Food stylist: Meiko Takahashi)

Potato And Cauliflower Curry

The chunky cauliflower and potato combination in this curry dish makes it the perfect comfort meal after a long day — and your house will smell so good!!

Serves 6

1/4 cup Thai red curry paste

2 (14-ounce) cans coconut milk

2 cups low-sodium vegetable broth

1 tablespoon molasses

2 tablespoons low-sodium soy sauce

1 teaspoon turmeric

1 teaspoon cumin

1 teaspoon cinnamon

Salt to taste

Pepper to taste

1 pound small potatoes, washed and halved

1 large head cauliflower, cut into florets

2 cups fresh spinach

*Brown rice or fresh naan bread to serve with the dish

Combine first 10 ingredients in a greased crockpot. Stir in the potatoes and cauliflower. Cover and cook on low for 5-6 hours or high for 3-4 hours. Add spinach and cook another 5-10 minutes until leaves are wilted. Serve with brown rice or fresh naan on the side.

Photographs and prop styling Lisa Shin (Food stylist: Meiko Takahashi)

Mushroom Stroganoff

I'm a big fan of anything stroganoff, and this creamy recipe satisfies all the cravings — even without the beef!

Serves 4  

2 tablespoons unsalted butter

1 1/2 pounds mushrooms, washed and sliced

1 large onion, diced

5 cloves garlic, minced

1 teaspoon dried thyme

2 teaspoons smoked paprika

Salt and pepper to taste

1/3 cup dry white wine

1 cup vegetable broth

2 teaspoons Worcestershire sauce

2 teaspoons Dijon mustard

2/3 cup regular or low-fat sour cream

2 tablespoons fresh parsley, chopped

8 ounces egg noodles, cooked and drained

Melt butter in a large skillet over medium heat. Stir in the onions and half of the mushrooms. Cook for 3-4 minutes until mushrooms have cooked down. Add remaining mushrooms and cook until soft, about 15 minutes. Add garlic and seasonings and cook for 2 minutes. Add wine and cook one more minute. Pour mushrooms and sauce into a greased slow cooker. Stir in broth, Worcestershire and mustard. Cover and cook on low for 4 hours or high for 2 hours. Turn off slow cooker, let sit for 5-10 minutes, then stir in sour cream and parsley. Serve over warm egg noodles.

Photographs and prop styling Lisa Shin (Food stylist: Meiko Takahashi)

Chill-Out Chili

Chili has always been my go-to dinner for cold, winter nights. This thick, three-bean recipe will fill you up and keep you warm for a long time. I also like to serve it with a side of cornbread to round out the meal.

And, of course, if you want a meatier version, add ground turkey or beef.

Serves 8

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can kidney beans, rinsed and drained

1 (15-ounce) can garbanzo beans, rinsed and drained

1 (14.5-ounce) can diced tomatoes (with juice)

1 cup frozen corn, thawed

1 onion, diced

1 zucchini, diced

1 red bell pepper. chipped

1 yellow bell pepper, chopped

1 can chopped green chilis

1 cup vegetable broth

1 (6-ounce) can tomato paste

1 tablespoon cornmeal

1 tablespoon chili powder

1/2 teaspoon cumin

1/2 teaspoon dried oregano

1 tablespoon parsley

Salt and pepper to taste

Place first 10 ingredients in a greased slow cooker. In a separate bowl, whisk together broth, tomato paste, and cornmeal, then add all the seasonings. Pour into slow cooker and stir. Cover and cook on low for 6-8 hours or until veggies are tender.

Photographs and prop styling Lisa Shin (Food stylist: Meiko Takahashi)

Lemon Garlic Chicken

This light and refreshing dish is a crowd-pleaser with the tanginess of lemon and a kick of garlic and capers for extra flavor.

Serves 4

2 tablespoons olive oil

2 pounds boneless skinless chicken breasts

Salt and pepper to taste

1 onion, thinly sliced

1 1/2 cups low-sodium chicken broth

1/2 cup lemon juice

2 teaspoons onion powder

8 cloves minced garlic

Zest of 1 lemon

4 tablespoons cornstarch

2 tablespoons capers

Fresh parsley, chopped for topping

Heat olive oil in skillet over medium heat. Add chicken seasoned with salt and pepper. Sear on both sides for 2 minutes until slightly browned. Add to a greased slow cooker and top chicken with onion slices. Mix together broth, lemon juice, onion powder and garlic in a bowl. Pour this over the chicken, cover, and cook on low for 6 hours or high for 4 hours. Thirty minutes before it is done cooking, remove 1/2 cup of the liquid and pour it into a small bowl. Whisk in the cornstarch until smooth. Pour back into the slow cooker, followed by the lemon zest. Sprinkle capers over it all and finish cooking for 30 minutes or until gravy has thickened. Season with more salt and pepper if needed. Serve chicken with chopped fresh parsley on top.

Photographs and prop styling Lisa Shin (Food stylist: Meiko Takahashi)

Fabulous Frittata

This hearty dish is perfect for breakfast or dinner. I also like to serve it with a side of roasted potatoes.

Serves 4

10 eggs

1/4 cup milk

1/2 cup crumbled feta cheese

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried basil

1/4 teaspoon red pepper flakes

Salt and pepper to taste

1 large zucchini, shredded (with excess water squeezed out)

1 cup red bell pepper, chopped

1 large shallot, finely diced

1 cup mushrooms, chopped

2 cups fresh spinach, chopped

*Optional: 3/4 cup shredded cheddar

Mix eggs, milk, feta and all seasonings together. Pour into a greased slow cooker. Add vegetables to the egg mixture and stir. Cook on low for 2 1/2-3 hours or until set. If desired, add shredded cheddar to the top about 15 minutes before serving.


What's your favorite slow cooker meal? Let us know in the comments below.