Slow Cooker German Potato Salad

This is defiantly a sometimes food. If bacon is not your jam use a little liquid smoke. The play of sweet and sour is wonderful!

  • 3 lb red potatoes
  • 1 lb bacon
  • 1 onion, chopped
  • 3 tbsp flour
  • 1/3 c sugar
  • 1/4 c packed brown sugar
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1/3 c Apple cider vinegar
  • 2 c water

Place potatoes in a pot, bring to a boil. Reduce and cook for 15 min. Drain and let cool, then slice.

In a multicooker on high sauté, cook the bacon in batches till crispy. Remove bacon.

Add onions, and cook for 4 – 6 until soft. Stir in the flour until blended. Stir in sugar, salt and pepper. Gradually stir in vinegar and water; bring to a boil and stir until thicker, add potatoes, top with bacon.

Cook on low for 3 – 4 hours.

Serves 12.

Split Pea Slow Cooker Soup

This soup is so easy – dump everything in the slow cooker and you are done in 8 hours! I topped with some coconut bacon.

  • 1 lb dried green sloppy peas
  • 2 carrots, minced
  • 1 onion, minced
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 tbsp better than bouillon
  • 1 bay leaf

Combine all ingredients with 6 c of water in the slow cooker and cook on low for 8 hours.

Remove the bay leaf and run an immersion blender in the pot to purée it a bit.

Serves 8.

Cauliflower Soup

Simple and delish is how I describe this soup. I added a little truffle oil and green onions just cos I had them on hand.

  • 2 small heads of cauliflower, cut into florets
  • 1 onion, sliced thin
  • 4 cloves garlic
  • 1 qt veggie broth
  • 3 c water
  • Salt and pepper

Toppings

  • Truffle oil
  • Scallions, sliced
  • Parmesan cheese or vegan parm

Place all ingredients except toppings in a slow cooker. Cook for 6 hours. Blend with an immersion blender until smooth.

Serve with toppings.

Serves 4 – 6.

Butternut Squash Chili

It does not get easier than this Chili! It’s vegan too!

  • 14 oz diced tomatoes
  • 14 oz tomato sauce
  • 1 c veggie broth
  • 4 cloves garlic, minced
  • 1 – 2 chipotle chilies, chopped
  • 2 tbsp Adobo sauce
  • 1 tsp ancho chili powder
  • 1 tbsp cumin
  • 1/2 tsp salt
  • Pepper
  • 4 c cubed butternut squash
  • 1 can black beans, rinsed
  • 12 – 16 oz frozen corn
  • 1 tbsp lime juice

Toppings:

  • 1 avocado, sliced
  • 1/ c chopped green onions
  • Chopped cilantro
  • Vegan Cashew Creme

Place all chili ingredients in a slow cooker, stir well and cook on low for 6 – 8 hours.

Serves with toppings.

Serves 6 – 8.

Indian Butter Chickpeas

Another winner from Skinny Taste! So easy – I cooked it in the pressure cooker – it can also be slow cooked for 6 – 8 hours.

  • 2 15 oz cans Chickpeas, drained
  • 1 28 oz can crushed tomatoes
  • 5 cloves garlic, minced
  • 2 tsp ginger
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp garam Masala
  • 1/4 tsp cayenne
  • 1/2 c full fat coconut milk
  • 1 tbsp ghee or oil
  • Salt and pepper
  • 1/4 c cilantro, minced
  • 2 c cooked rice

Put all the ingredients except rice and cilantro in a pressure cooker. Add 3 c water and stir to combine.

Seal and cook on high for 12 minutes. If sauce is thin, cook on reduce for 10 – 20 minutes.

Serve over rice with cilantro garnish.

Serves 6 – 8.

Honey Pork Loin

My kids love pork and chicken, so I’m always looking for a new recipe. This one is great.

  • 4 lb pork loin
  • 2 sprigs rosemary
  • 2 tbsp Dijon
  • 4 tbsp honey
  • Lemon, juiced

Place pork in a slow cooker. Whisk together Dijon, mustard and lemon juice. Pour over pork, add rosemary and cook on high for 4 hours or low for 8 hours. Use forks to shred and serve.

Serves 8.

Slow Cooker Stuffed Pepper Soup

All of Skinny Tastes recipes are wonderful and easy! This makes for a tasty weeknight meal.

  • 1 lb ground beef
  • Salt and pepper
  • 1 onion, chopped
  • 3 bell peppers, chopped
  • 3 cloves garlic, minced
  • 2 c chicken stock
  • 2 14 oz cans petite diced tomatoes
  • 1 14 oz can tomato sauce
  • 1/2 tsp marjoram
  • 3 c cooked brown rice

Brown meat in sauce mode, add onions, and cook until soft. Add remaining ingredients except rice and cover and cook on low for 8 hours.

Serve over rice.

Serves 6.