cinderellasapron 
Happy New Year everyone! For those of you who didn’t know, I took a break over the holidays to spend time with family (which was wonderful), but it feels great to be back! We are kicking off the New Year with 5 of my favorite Comforting Winter Slow Cooker Meals. Hearty, warming, and packed full of flavor. We will be making my French Dip Sandwiches, Penne alla Vodka, Jambalaya, Thai Peanut Chicken, and Loaded Baked Potato Soup!
Slow Cooker Loaded Potato Soup
This soup is rich, creamy, and filled will all of the fixings: sour cream, bacon, cheddar cheese, and green onions!
Ingredients
- 2 1/2 pounds potatoes, peeled and cut into 1/2inch cubes
- 1 small onion, diced
- 4 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 Tablespoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 4 slices cooked bacon (plus more for topping)
- 12 ounces evaporated milk
- 2 Tablespoons cornstarch
- 4 ounces cream cheese, cubed
- 1/2 cup cheddar cheese (plus more for topping)
- sour cream and green onions, for topping
Instructions
- In the bowl of a slow cooker, add the potatoes, onions, garlic, broth, thyme, salt, pepper, smoked paprika, and crumbled bacon. Stir. Cover and cook for 6 hours on low, or 3-4 hours on high.
- Combine the evaporated milk with cornstarch. Add to the slow cooker along with cream cheese. Cook an additional 30 minutes on high.
- Stir in 1/2 cup cheddar cheese. If you'd like it to be chunky, use a potato masher and mash half the soup. If you'd like it creamy, use a stick blender or blender to puree.
- Serve with more bacon, cheddar cheese, sour cream, and green onions.
Slow Cooker Penne alla Vodka
Ingredients
- 2 Tablespoons olive oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 1/2 teaspoons dried oregano
- 1/2 cup vodka
- 2 (28) ounce cans crushed tomatoes
- salt and pepper to taste
- 1 cup heavy cream
- 1 cup parmesan cheese
- 1 pound penne, cooked
- fresh parsley, for garnish
Instructions
- In a large skillet, heat the oil and add onion. Cook for 5 minutes, and add ing arlic, oregano, and vodka. Boil 5 minutes.
- Add to crockpot with crushed tomatoes, salt, and pepper. Cook on low 6-8 hours, or on high for 3-4 hours.
- Using a stick blender, puree, and add in heavy cream and parmesan cheese. Cook uncovered for 10 minutes.
- Add on top of cooked pasta, and garnish with parsley.
Notes
If you don’t want to use vodka, no problem! Omit, and add the onion, garlic, and oregano to the slow cooker with tomatoes.
Want to make this a one pot meal? After pureeing the sauce, add the uncooked penne to the slow cooker with 1/2 cup water. Cook 30 minutes, or until the pasta is tender.
Slow Cooker Jambalaya
Ingredients
- 1 pound andouille sausage, cut in 1/4 inch thick coins
- 1/2 pound chicken breast, cut in 1 inch cubes
- 1 onion, diced
- 2 stalks celery, diced
- 2 bell peppers (green and orange), diced
- 4 cloves garlic, minced
- 28 ounces diced tomatoes
- 2 cups chicken broth
- 2 teaspoons Cajun seasoning
- 1 teaspoon oregano
- 1 1/2 cups uncooked white rice
- 1/2 pound raw shrimp, peeled and deveined
- fresh parsley, for garnish
- salt and pepper, to taste
Instructions
- In the bowl of a slow cooker, combine the sausage, chicken, onion, celery, bell peppers, garlic, tomatoes, chicken broth, Cajun seasoning, and oregano.
- Cover, and cook for 3-4 hours on low.
- Add the rice. Stir, cover, and cook another 1-2 hours, or until rice is cooked.
- Stir in the shrimp, and cook an additional 20-30 minutes, or until shrimp is cooked through. Serve with fresh parsley.
Slow Cooker French Dip Sandwiches
Ingredients
- 2 pounds chuck roast or sirloin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 Tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 Tablespoon vegetable oil
- 1 onion, thinly sliced
- 2 cups beef broth
- 3 cloves garlic, minced
- 2 Tablespoons Worcestershire sauce
- 1 Tablespoon fresh thyme
- 2 teaspoons cornstarch
- 1 teaspoon water
- 6-12 slices provolone cheese
- 6 crusty rolls
Garlic Butter
- 3 Tablespoons butter, melted
- 1/2 teaspoon garlic powder
- 1 teaspoon fresh parsley
Instructions
- In a small bowl, combine the salt, pepper, brown sugar, paprika, and garlic with oil. Rub all over the beef,.
- Place the onions in the bottom of a slow cooker. Place the beef on top.
- Pour in the broth, Worcestershire, and thyme. Cook on low for 7-8 hours.
- Remove the beef and onions, cover with foil to keep warm.
- Strain the liquid into a small pot. Bring to a boil until reduced slightly, about 5 minutes.
- Combine the cornstarch and water. Pour into the pot and cook an additional minute, or until slightly thickened.
- Combine the garlic butter ingredients, and brush on rolls. Place under broiler for about 3 minutes, or until golden brown.
- Shred the beef, and assemble sandwiches with provolone cheese.
- Serve with jus on the side to dip in.
Slow Cooker Thai Peanut Chicken
Ingredients
- 1 1/2 pounds chicken breasts
- 1 red bell pepper, diced
- 1 small onion, diced
- 4 cloves garlic, minced
- 2/3 cup creamy peanut butter
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 1 Tablespoon honey
- 1 teaspoon minced ginger
- 1 1/2 teaspoons sesame oil
- 1 1/2 teaspoons chili garlic paste
- 1 Tablespoon lime juice
- fresh cilantro and chopped peanuts, for serving
Instructions
- In the bottom of a slow cooker, place the bell pepper, garlic, and onions. Place chicken breasts on top.
- In a bowl, combine the peanut butter, chicken broth, soy sauce, honey, ginger, sesame oil, and chili garlic paste. Pour over chicken.
- Cover and cook on low for 4-5 hours, or on high for 2-3 hours.
- Stir in lime juice, and serve with cilantro and peanuts on top.
