7 Summer Slow-Cooker Recipes

So you can spend less time in the kitchen and more time at the pool…

1. Mac and Cheese With Bacon

Ingredients:

3 cups elbow macaroni
4 strips bacon
3 tbsp butter
2½ cups shredded cheddar cheese
1 can cheddar cheese soup
1 cup milk
salt and pepper

Directions:

1. Coat crock pot in non-stick spray
2. Combine all ingredients in the crock pot and stir together
3. Cover and cook on low for 2 hours, stir every half hour to evenly distribute the cheese

2. Guinness Pulled Pork

Try it piled into sliders or tacos, on top of salads, or on its own.

Ingredients:

1 Tbsp. smoked paprika
2 tsp. salt
1 tsp. crushed red pepper
1/2 tsp. garlic powder
1/2 tsp. freshly-cracked black pepper
4 lb. boneless pork butt or shoulder or loin
1 large white onion, thinly sliced
1 (11.2) bottle Guinness extra-stout beer

Directions:

3. Jalapeño Popper Taquitos

Ingredients:

3-4 chicken breasts, frozen or thawed
8 ounces cream cheese
1 cup jarred whole or sliced jalapeños, roughly chopped (or more, to taste)
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon cumin
16 taco-sized tortillas
1½ cups shredded cheese (colby jack, monterey jack, Mexican blend, mozzarella – use your favorite!)
Optional toppings: fresh cilantro, additional jalapeños, dipping sauces such as ranch, salsa, green goddess dressing

Directions:

1. Add chicken, ½ cup water, cream cheese, jalapeños, garlic powder, salt, and cumin to crockpot. Cover and cook on low for 6-8 hours or on high 3-4 hours. (lesser times are for thawed chicken, greater times for frozen chicken)
2. Minutes before serving, preheat the oven to 425 and grease a baking sheet with cooking spray.
3. Use two forks to shred chicken and stir it in with the other contents of the crockpot.
4. Heat tortillas in the microwave for a few seconds to soften them up, this will make them easier to work with. Sprinkle cheese in the middle of each tortilla (just divide the cheese evenly between all of the tortillas).
5. Top cheese with 2-3 tablespoons of shredded chicken mixture. Roll tortillas tightly into a log-shape taquito.
6. Place taquitos on baking sheet and spray heavily with cooking spray. Bake 10-15 minutes until cheese is melty and tortillas begin to brown. (For crispier taquitos, switch the oven to broil for 2-3 minutes – watch carefully so they don’t burn!)
7. Serve warm with dipping sauces and toppings if desired.

4. Thai Chicken Soup

Ingredients:

2 tablespoons red curry paste
2 12 ounce cans of coconut milk
2 cups chicken stock
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons peanut butter
1½ pounds chicken breasts, cut into 1½ inch pieces
1 red bell pepper, seeded and sliced into ¼ inch slices
1 onion, thinly sliced
1 heaping tablespoon fresh ginger, minced
1 cup frozen peas, thawed
1 tablespoon lime juice
cilantro for garnish
cooked white rice

Directions:

1. Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl.
2. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours.
3. Add in the peas and cook for ½ hour longer. Stir in lime juice and serve with cilantro and white rice.

5. Big Batch Strawberry Basil Jam

Ingredients:

1 lb. fresh strawberries, hulled and sliced
1 tsp. lemon juice
1 cup sugar
¼ cup fresh basil, chopped
(optional) 2 Tbsp. bourbon or whiskey

Directions:

1. Put all ingredients into a small slow cooker and give them a stir to combine.
2. Cook on low for 2 hours.
3. Remove lid from slow cooker and give jam a stir. If you like your jam a little smoother, mash the strawberries up a bit with a potato masher or a large fork.
4. Cook jam, uncovered, on low for an additional 2-3 hours or until it has a thick, syrupy consistency. (It will still be a little runny, but that’s fine! It will set up more in the fridge).
5. When jam has thickened, turn the slow cooker off and let the jam cool, uncovered, for at least 30 minutes, or until it has reached room temperature.
6. When jam has cooled, transfer it to an airtight container and refrigerate for at least 4 hours or overnight. Serve on scones, pancakes, ice cream, or use as a glaze for fish or chicken!

6. Slow Cooker Peach Cobbler

Ingredients:

7. Barbacoa Tacos

Ingredients:

3 lbs chuck roast (fat trimmed), cut into 2-inch chunks
4 cloves garlic, minced
2 chiptoles in adobo sauce, chopped (or more to taste)
1 (4-ounce) can chopped green chiles
1 small white onion, finely chopped (about 1 cup)
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar
3 bay leaves
1 Tablespoon ground cumin
1 Tablespoon dried Mexican oregano (or regular oregano)
2 teaspoons salt
1 teaspoon black pepper
1/4 tsp ground cloves
1/2 cup beef broth or water

Directions: