Slow cookers are ideal for soups and stews. The only significant recipe alteration you need to make in order to cook traditional stews or soups in the slow cooker is to reduce the amount of liquid.
Sample Slow Cooker Soup and Stew Recipes
Harvest Stew (serves 8)
- 1 Tbsp olive oil
- 1 pound boneless pork (or beef), cubed
- 2 cups sweet potatoes, cubed
- 1 rutabaga, cubed
- 2 medium parsnips, sliced into rounds
- 2 cooking apples, cored and sliced
- 1 onion, chopped
- 3/4 tsp dried thyme, crushed
- 1/2 tsp dried rosemary, crushed
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup apple cider
Heat the olive oil in a skillet over medium heat until fragrant, about 2 minutes. Brown the cubes of pork or beef in the skillet, then remove to a plate. Layer the potatoes, rutabaga, parsnips, apples, and onion at the bottom of the crock. Sprinkle in the thyme, rosemary, salt, and pepper, then add the cubed meat. Pour in the apple cider.
Cover and cook on high for 1 hour, then on low for 7–8 hours. (Or, cook on high for 3 1/2–4 hours.)
Chili (serves 6)
- 1 Tbsp olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 pound ground beef
- 28 oz crushed tomatoes (1 can)
- 6 oz tomato paste (1 can)
- 2 Tbsp chili powder (or more if desired)
- 15 oz red kidney beans (1 can), drained
- 1 Tbsp sugar
- Salt and pepper
Heat the olive oil in a skillet over medium-high heat for 2 minutes. Sauté the onions and garlic in the olive oil. Add the ground beef and brown. Remove the meat and onions to a colander and drain off the fat.
Put the browned beef mixture into the slow cooker. Add the crushed tomatoes, tomato paste, chili powder, kidney beans, and sugar, plus salt and pepper to taste. Stir well. Cover and cook on low for 8–9 hours.
Split Pea Soup (serves 8)
- 1 cup dried green split peas
- 1 ham bone
- 1 cup cubed cooked ham
- 1 whole onion, peeled
- 1 cup chopped celery
- 1 bay leaf
- 1/2 tsp thyme
- Salt and pepper
- 5 cups water
Pick over the peas, discarding broken or discolored ones, then rinse the peas in cold water. Combine the peas, ham bone, ham, onion, and celery in the slow cooker. Add the bay leaf, thyme, and salt and pepper to taste, then pour in the water.
Cook on low for 13–14 hours, until the peas are completely tender. Remove the bay leaf, onion, and ham bone before serving. For a thicker soup, mash or puree some of the peas and return them to the soup.
