13 Bean Soup with Chorizo (slow-cooker)

My slow cooker. I’m really starting to love that thing. Especially when it welcomes a pile of raw ingredients and, while I’m at work, turns it into something awesome. Something dinner worthy and that justifies a long-ass Monday. This soup is definitely going to be a stand-by, which is a good thing, because this makes a BIG batch. I plan on banking the remaining 8 servings in the freezer for a couple more effortless meals. Win win.

Slow-Cooker BBQ Pulled Pork

This was a bit of an experiment. I wanted to see how little work I could actually do to make something so incredibly yummy. Seriously – the only thing you have to do is season a huge hunk of pork and toss it in the slow cooker with some garlic, onions and maybe some fennel if you’re feeling fancy. Cook on low for 10 hours, which to me is the perfect length of time for a slow-cooker recipe because that’s how long I am usually out of the house on a work day. What’s up with those 4-hour slow-cooker recipes? If I could slow-cook something in 4 hours, then I could real-cook that same thing in probably 30-45 minutes, which would probably be less work in the planning department. I digress. This pork is amazing and will be the only way I make pulled pork in the future. I served it on some whole wheat buns with some greek yogurt coleslaw on top. YUM.

Slow-Cooker Moroccan Chicken Stew

It’s recipes like this one that make me love my slow-cooker. Browning the meat ahead of time adds so much to the flavor and texture of slow-cooked foods. Bone-in chicken legs and thighs in a flavorful broth seasoned with cumin, cinnamon, coriander.  The apricots and the chickpeas add great texture too. Serve with some whole wheat couscous and some middle eastern flatbread – yum.

Giardiniera Pot Roast (slow-cooker)

This might be the best thing I’ve tried in the slow-cooker to date. It’s no secret that I’m not a huge fan of the slow-cooker (it’s a mushy texture thing), but I have found that if you take the time to sear meat before you braise it (i.e. toss it in the crockpot with some liquid), it does a lot for the final product.

This meal was a bit serendipitous as it served a few purposes. I’ve been pinning a ton of slow-cooker recipes lately as we are moving AGAIN  and I will be staring down the barrel of a 2-hour round-trip commute starting in a couple of weeks. I have a feeling my slow-cooker is about to get real popular ’round here.  Also, because of the impending move, I am REALLY trying to use up some of my pantry items that I a) haven’t used since the last time I moved or b) have hoarded since the last move a year ago and don’t want to move now. I found a dusty jar of giardiniera (italian pickled vegetables) that I needed to just finally use or lose. I’m so glad I did. This recipe was the bomb, and I am more than pissed that I didn’t get a pic of the resulting tender roast that we served atop fluffy mashed potatoes and smothered in a homemade beef gravy. YUM. Make this.

Slow-Cooker Shredded Steak Tacos

This might very well be the simplest meals I’ve ever posted here. Season, slow-cook, and shred. All there is to it. I’m especially excited about this one because, in addition to it’s ease, it’s also SO yummy. We served them up with a side of refried beans and topped them with plain greek yogurt (or you could use sour cream), slices of avocado, and chopped tomatoes. Salsa/pico de gallo or shredded cheese would also be yum.