2 lb flank steak
1/4 c soy sauce
1/3 cup olive oil
4 tbsp brown sugar
5 garlic cloves, minced
freshly ground pepper
Place all ingredients in a bowl except the flank steak and whisk together. Pour over the flank steak and then let the steak marinate in the fridge for an hour or more. Pour the steak and marinade in a crockpot and let cook on low for 8 hours. Enjoy!
Recipe Cred: The Mrs. with the Dishes
How To Cook Pork Chops in the Slow Cooker
Makes 3 to 6 chops
What You Need
3 to 6 bone-in pork chops (3/4- to 1-inch thick, around 1/2 pound each) — preferably blade, shoulder, or sirloin chops; rib chops are second best
For the brine, optional:
1/2 cup kosher salt
8 cups water
Aromatics like bay leaf, whole peppercorns, and other spices
For the slow-cooker dish:
Chopped vegetables and fruits, enough to form a layer on the bottom of the slow cooker — like apples, Asian pears, onions, carrots, celery, fennel, potatoes, sauerkraut
1/4 cup cooking liquid, like broth, cider, hard cider, white wine, or water
Shallow dish, if brining
Skillet, if searing your chops
6-quart or larger slow cooker
- Brine your pork chops, optional: Brining seasons the meat throughout and provides some insurance against overcooking. Stir together the salt and the water until the salt dissolves. (You can also warm the water in the microwave to make this easier, but wait for the water to cool before continuing.) Place the chops in a shallow dish and pour the brine over them. The chops should be submerged; if not, make additional brine solution. Cover the dish and refrigerate for at least 15 minutes or up to 4 hours.
- Season with salt and pepper: If you brined your pork chops, rinse them under running water, then pat them dry with paper towels. If you didn’t, just remove from their package and pat dry. Either way, season both sides with salt and pepper.
- Sear your chops, optional: Searing adds good flavor to the overall dish, but if you’re in a rush, you can skip this step. If you do sear the meat, you can also quickly sauté the onions or other vegetables going into the dish and then deglaze the pan with the cooking liquid. Add an extra splash of the cooking liquid to the pot to compensate for the liquid that evaporated during deglazing.
- Add a layer of vegetables to the slow cooker: Scatter the vegetables or fruits you’ve chosen over the bottom of the slow cooker. They should form a single layer.
- Layer the chops on top: It’s OK to overlap the chops slightly, but don’t stack them on top of each other.
- Pour the cooking liquid over top: Pour the cooking liquid, or the liquid left from deglazing your pan, over the chops. If you sautéed any vegetables, tuck some of them below the chops and scatter the rest on top.
- Cook for 2 to 6 hours on LOW: At around 2 hours, your pork chops will be cooked through (145°F) and have a texture similar to chicken breast — tender, but firm. Between 3 to 6 hours, the chops will have a texture closer to pulled pork; it will be easy to cut with a fork and will pull easily from the bone. (The first time you make slow cooker pork chops, check the chops every so often to see how they’re cooking; after this first batch, you’ll know exactly how much cooking time to plan for going forward to make your ideal pork chops.)
- Serve with the vegetables and cooking liquid: Serve straight from the slow cooker or transfer everything to a serving dish. Spoon the cooking liquid over top of everything.
- Leftovers: These are not my favorite chops to reheat and serve the next day; I find that they’re just a bit too dry and tough at that point. If you do end up with leftovers, I recommend pulling them into shreds and using them in burritos, tacos, soups, and the like.
Recipe Cred: Emma Christensen at the Kitchn
4 cloves garlic, crushed
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary
1 teaspoon cumin seeds, crushed
Kosher salt and black pepper
1 2 1/2-pound boneless lamb shoulder roast
1 15-ounce can chickpeas, rinsed
1 bunch spinach, stemmed and roughly chopped
plain yogurt, for serving
- Combine the garlic, oil, rosemary, cumin, and 1 teaspoon each salt and pepper in a small bowl. Rub the spice mixture all over the lamb and place in a 5- to 6-quart slow cooker along with 1/4 cup water. Cook, covered, until the lamb is tender, on low for 7 to 8 hours or on high for 4 to 5 hours.
- Let the lamb rest for 20 minutes before slicing against the grain. Stir the chickpeas and spinach into the juices in the slow cooker until the spinach is wilted.
- Serve the lamb over the chickpeas, spinach, and juices, with a spoonful of yogurt on top.
STEAK FAJITA LETTUCE WRAPS
Prep time :: 10 minutes
Cook time :: 6-8 hours on low heat
2 tablespoons fajita spice (see homemade version below)
2 pounds flank steak
1 onion, peeled and sliced
3 cloves garlic, peeled and finely chopped
2 bell peppers, any color, sliced
2 tablespoons coconut aminos or low sodium soy sauce
1 jalapeño, seeds removed and chopped or 1 small can diced jalapeños,
salt and pepper
Large lettuce leaves to wrap fajitas
1 lime, quartered
1 avocado, sliced
1 cup cabbage, shredded
1 cup carrots, shredded
1 cup tomatoes, chopped
1. Place half the onions and bell peppers into the slow cooker pot.
2. Add in steak to pot and sprinkle with seasonings on both sides.
3. Place rest of the ingredients into pot, sprinkle with a bit of salt and pepper, cover and cook on low heat for 6-8 hours or until meat easily pulls apart with two forks.
4. When it’s done, shred with two forks or slice against the grain, place in a lettuce wrap and top with your fave optional toppings. Enjoy!
1 tablespoon chili powder
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon red pepper flakes, optional
1/4 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon fresh ground pepper
Place all ingredients into a small mason jar or an empty baby food jar, seal and give it a good shake. Be sure to label it. Stores well in a dark, dry place. Feel free to double or triple the recipe so you’ll always have extra on hand.
Recipe Cred: Rockin Mom’s Kitchen
Crockpot Cranberry Porkloin
- 3 pound pork loin roast or rib roast
- 2 tablespoons cornstarch
- 1 teaspoon ground ginger
- 1/4 teaspoon of ground cloves
- 1/2 teaspoon dried mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 clove garlic, chopped
- 1 (16-ounce) can whole berry cranberry sauce
- 1/3 cup golden raisins
- 1/3 cup cranberry juice or apple juice
- 1/2 small lemon, thinly sliced
- 1 green apple sliced
- 2-3 peeled yams or sweet potatoes
for fresh/frozen cranberries: 1 cup whole cranberries, 1/2 cup white sugar, 1/2 cup brown sugar. The cranberries will pop while they slow-cook. Smash with a spoon before serving.
Use a 4-6 quart slow cooker. Trim the excess fat off the meat. Place the meat into a plastic zippered bag and add cornstarch, ginger, mustard, cloves, salt, and pepper. Shake to coat. Take the meat out of the bag, and place into an empty slow cooker. Add cranberry sauce, (or your fresh cranberries & sugar), raisins, sliced green apple and garlic.
Pour in cranberry juice, and top with lemon slices. Place peeled sweet potatoes on top of meat. Cover and cook on low for 8 hours, or high for about 4 hours. If your meat isn’t quite as tender as you’d like before serving, cut it into a few chunks, then return to the pot to soak in more juice and flavor. Pull out sweet potatoes and prepare in a separate bowl. I like to mash them and add butter and salt. I serve our cranberry pork with mashed sweet potatoes and a green salad.
Recipe Cred: Stephanie O’Dea
Slow Cooker Honey Teriyaki Meatballs
- 1 1/2 cups cold water
- 3 Tablespoons corn starch
- 1/2 cup granulated sugar
- 1/4 cup honey
- 1/2 cup soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon roasted sesame oil
- 3 pounds Casa frozen meatballs
In a medium saucepan add the water and the corn starch and whisk to combine. Add the sugar, honey, soy sauce, garlic powder, and seasame oil to pan and stir to combine. Heat the pan over medium high heat, stirring often, until the mixture comes to a boil. Boil for 2 minutes until the mixture thickens. Remove from the heat.
Place the meatballs in the slow cooker and pour the sauce over the top. Cook according to package directions (3 to 3 1/2 hours on high for half a bag). Stir gently half way through cooking and once again before serving.
When you are ready to serve you can dish the meatballs onto a serving dish, ladle some of the sauce in the bottom of the slow cooker over the top and sprinkle with sesame seeds and chopped green onion OR you can just serve them right out of the slow cooker as they are. The slow cooker is a great party option because it will keep them warm for good long time.
Recipe Cred: Bless This Mess Please
Pot Roast French Dip Sandwiches
1 cross rib roast (if you can’t find this cut, it comes from the beef chuck part of the cow. You could also use pot roast or chuck roast)
1 (10 3/4 ounce) can of beef consomme soup
1 package of au jus mix
1 can of soup water
1 package of italian dressing
1 package of sliced provolone cheese
1 package of hoagie rolls
Mix the cross rib roast, consomme, au jus mix, italian dressing mix and can of water together and place in a crock pot. Cook all day (8-10 hours) on low. Shred the meat and use the juice for an au jus dip. Toast the hoagie rolls with provolone in the oven. Put the shredded meat on the toasted roll and enjoy.