It’s February, and it’s still so damn cold. The only way we’ve been able to keep our souls warm is by eating delicious slow – cooked meals. Here’s a list of 10 Awesome Crock Pot Meals.

1) Crock Pot Lentil Vegetable Soup

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• 2 cups dried lentils, rinsed and looked over

• 2 cans diced tomatoes (14.5 ounces each)

• 1 cup chopped onion

• 2 stalks celery, chopped

• 1 sweet potato, peeled and diced

• 1 cup chopped carrot

• 1 can chilies (4 ounce size)

• 5 cups chicken broth (or replace with vegetable stock)

• 1 teaspoon salt

• 1 teaspoon oregano

• 1 teaspoon thyme

• ½ teaspoon garlic powder

• ¼ teaspoon pepper

  1. Combine all ingredients in a 4-5 quart crock pot.
  2. Cover and cook on low for 8-9 hours or until lentils are tender.

2) Curried Sweet Potato and Carrot Soup

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• 2 large sweet potatoes, peeled and cut into chunks

• 2 cups baby carrots (almost 1 pound)

• 1 small onion, chopped

• ¾ teaspoon curry powder

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground ginger

• 4 cups chicken broth

• 1 tablespoon maple syrup

• ¾ cup cream

Instructions

  1. Put everything except cream and maple syrup in bag to freeze.
  2. Cover and cook on low for 7-8 hours.
  3. Puree soup in a blender a few cups at a time or use an immersion blender. Stir in maple syrup and cream.

3) Creamy Ranch Pork Chops and Potatoes

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Ingredients:

1 1/2 lbs pork chops, boneless (about 4-6 chops, thick sliced)

6-8 medium potatoes, chopped into large pieces

2 (10.75 oz each) cans cream of chicken soup

2 (1 oz each) packages dry Ranch dressing mix

1 cup milk

Dried parsley to sprinkle on top (optional)

Directions:

In a bowl, mix together the soups, milk, and ranch dressing mixes and pour into a resealable gallon-sized freezer bag. Combine all other ingredients together and zip closed.

When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 6-7 hours.

Use the extra sauce in the slow cooker as a gravy for the potatoes and the pork chops. Sprinkle with dried parsley if you want.

4) Spicy Buffalo Ranch Chicken

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Ingredients

3 pounds chicken (We use Zaycon Chicken and love it)

1 package Hidden Valley Ranch mix (dry mix)

1 12oz bottle Franks Red Hot Buffalo Sauce – Hot Buffalo

3 T. butter

You could easily use a milder form of Franks Red Hot if you do not want it super spicy.

Directions

Place chicken in the Crock-Pot

pour Franks Red Hot Buffalo Sauce over the chicken, Sprinkle the Hidden Valley Ranch mix over the top.

Cook on medium for 6 hours

Shred the chicken and enjoy

5) Chicken & Spinach – prep/no cook, freeze

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4-6 boneless, skinless chicken breasts

1 jar Classico Pasta Sauce (or any marinara– 3 cheese, mushroom, etc.)

Onions, bellpeppers, etc.

Cajun seasoning to taste

Sliced zucchini & squash (the yellow ones that look like cucumbers) (optional)

mushrooms sliced (fresh or can)

Bag or container of fresh spinach, or can use frozen

Pasta of your choice (bow-tie, spaghetti, etc.)

Dumped everything in two bags— freeze

EDIT: The pasta in this recipe is actually just a serving suggestion, as in serving the sauce/meal over pasta, it doesn’t actually go in the bag or the crock pot, you would just cook it separately if you choose to use it. Sorry for the confusion!

6) Lemon Garlic Chicken – prep/no cooking, freeze

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1 tsp. dried oregano

1/2 tsp. salt

1/4 tsp. ground black pepper

2 pounds skinless, boneless chicken breast halves (1 lb. in each bag)

2 T. butter (1 tbsp. in each bag)

1/4 c. water

3 T. fresh lemon juice

2 cloves garlic, minced

1 tsp. chicken bouillon granules

1 tsp. chopped fresh parsley (I didn’t have fresh parsley, so I just used dried and it worked perfectly)

1 package cream cheese (you can use 1/3 less fat or fat free)

Again— dumped everything into two gallon bags and into the freezer– I think it will workout just fine

7) Pulled Pork
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Ingredients

• 3 tablespoons paprika

• 2 tablespoons salt (if desired, you can cut back on the salt by only using 1 tablespoon)

• 2 teaspoons black pepper

• 1 teaspoon cayenne pepper (if desired, you can cut back on the pepper by only using ½ teaspoon of cayenne)

• 1 teaspoon garlic powder

• ½ teaspoon dried thyme

• ½ cup honey

• ¼ cup red wine vinegar

• 3 tablespoons olive oil

• 1 onion, peeled and cut in half

• 3 to 3 ½ pounds pork shoulder, cut in half

Just dumped it all in the freezer bag! Cook on low 7-8 hours.

8) Slow Cooker Black Bean and Corn Salsa Chicken

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Ingredients:

2 (14 oz) cans black beans, drained and rinsed

2 (14 oz) cans corn, drained

1 (1 oz) package taco seasoning

1 package ranch seasoning, if desired

1 lb chicken breasts

1 cup salsa

3/4 cup water

Directions:

Place all ingredients in resealable gallon-sized freezer bag. Mix together in bag and zip closed.

When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 7-8 hours.

9) Curried Vegetable and Chickpea Stew
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1 teaspoon olive oil

1 large onion, diced

2 all-purpose potatoes, diced

1 tablespoon salt

1 tablespoon curry powder

1 tablespoon brown sugar

1-inch piece ginger, peeled and grated (about 1 tablespoon)

3 garlic cloves, minced

1/8 teaspoon cayenne pepper

2 cups vegetable broth

2 (16-ounce) cans chickpeas, drained and rinsed

1 green bell pepper, diced

1 red bell pepper, diced

1 medium head of cauliflower, cut into bite-sized florets

1 (28-ounce) can diced tomatoes with their juices

1/4 teaspoon black pepper

10-ounces baby spinach

1 cup coconut milk

Add everything in to the freezer bag. Cook on high 4 hours or 6 on low.

At the end, stir in the spinach and coconut milk. Cover with lid for 1 minute to allow the spinach to wilt. Taste and adjust salt and other seasonings as needed.

10) Cannellini Minestrone Soup
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4 cups chicken broth

1 can (14.5 oz) diced tomatoes, undrained

1 can (12 oz) tomato-vegetable juice

2 cups escarole, cut into ribbons (didn’t have this so used spinach, can also use kale or swiss chard!)

1 cup chopped green onions

1 cup chopped carrots

1 cup chopped celery

1 cup chopped potatoes

¼ cup dried cannellini beans, sorted and rinsed (I just used more of the canned beans, not dried ones)

2 tablespoons chopped fresh chives

1 tablespoon chopped fresh flat-leaf parsley

¼ tsp. salt

¼ tsp. black pepper

2 oz. uncooked ditalini pasta

1) Place all ingredients except pasta in slow cooker. Stir to combine. Cover; cook on low 6-8 hours or high 4-6 hours.

2) Add ditalini and stir again. Cover; cook 20 minutes before serving.

Source: Reddit