Category: Crockpot Recipes

Are you tired of sacrificing flavor and texture for speed when cooking? Look no further! The Instant Air Fryer Vortex is a game-changer, allowing you to create deliciously crispy dishes with minimal effort. In this article, we’ll explore 20 mouth-watering recipes that will revolutionize the way you think about air frying.

From classic comfort foods like chicken wings and french fries, to innovative twists on veggies and proteins, these recipes are sure to please even the pickiest eaters. Whether you’re a busy parent looking for quick weeknight meals or a foodie seeking new inspiration, this list has something for everyone. So grab your Instant Air Fryer Vortex and get ready to cook up some culinary magic!

Air Fryer Vortex Crispy Chicken Wings

Get ready to elevate your game-day snacks with this mouthwatering recipe that yields crispy, flavorful chicken wings with minimal effort. This Air Fryer Vortex Crispy Chicken Wings recipe is a must-try for anyone seeking a healthier and tastier alternative to deep-frying.

Ingredients:

– 2 lbs chicken wings
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup vortex seasoning (or your preferred blend)

Instructions:

1. Preheat the Air Fryer to 400°F (200°C).
2. Rinse the chicken wings and pat dry with paper towels.
3. In a bowl, mix together olive oil, garlic powder, paprika, salt, and black pepper.
4. Add the chicken wings to the bowl and toss to coat evenly.
5. Sprinkle vortex seasoning over the wings and toss again to ensure even coating.
6. Load the Air Fryer basket with the seasoned chicken wings in a single layer.
7. Cook for 20-22 minutes, shaking halfway through.
8. Serve hot and enjoy!

Cooking Time: 20-22 minutes

Instant Vortex Plus Air Fryer French Fries

Elevate your snack game with this easy and delicious recipe for crispy French fries using your Instant Vortex Plus Air Fryer.

Ingredients:

– 2-3 large potatoes, peeled
– 1/2 tablespoon olive oil
– Salt, to taste
– Optional: Additional seasonings (e.g., garlic powder, paprika)

Instructions:

1. Cut the potatoes into long, thin strips for French fries.
2. Preheat the Instant Vortex Plus Air Fryer to 400°F (200°C).
3. In a bowl, toss the potato strips with olive oil and salt until they’re evenly coated.
4. Load the potato strips into the air fryer basket in a single layer, leaving some space between each piece for even cooking.
5. Cook the French fries for 10-12 minutes, shaking the basket halfway through.
6. Check on the fries after 10 minutes; if they need more time, continue to cook in 2-minute increments until crispy.

Cooking Time: 10-12 minutes

Air Fryer Vortex Garlic Parmesan Potato Wedges

Elevate your snack game with these crispy and flavorful potato wedges, infused with the savory goodness of garlic and parmesan cheese.

Ingredients:

– 4 large potatoes
– 2 cloves of garlic, minced
– 1/2 cup grated parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 teaspoon paprika

Instructions:

1. Preheat the air fryer to 400°F (200°C).
2. Cut potatoes into wedges and place them in a bowl.
3. In a small bowl, mix together minced garlic, olive oil, salt, pepper, and paprika.
4. Pour the garlic mixture over the potato wedges and toss until they are evenly coated.
5. Place the potato wedges in a single layer in the air fryer basket.
6. Cook for 12-15 minutes, shaking halfway through.
7. Sprinkle parmesan cheese over the potatoes during the last minute of cooking.

Cooking Time: 12-15 minutes

Vortex Air Fryer Crispy Bacon-Wrapped Jalapeños

Elevate your snack game with these addictive, crispy bacon-wrapped jalapeños cooked to perfection using the Vortex Air Fryer. In just a few minutes, you’ll have a batch of sweet and spicy treats that will disappear in no time.

Ingredients:

– 12-15 jalapeño peppers
– 6 slices of thick-cut bacon
– Salt, to taste

Instructions:

1. Preheat the Vortex Air Fryer to 375°F (190°C).
2. Slice the jalapeños in half and remove seeds and membranes.
3. Wrap each jalapeño half with a slice of bacon, securing with toothpicks if needed.
4. Place the wrapped jalapeños in a single layer in the air fryer basket.
5. Cook for 6-7 minutes, shaking halfway through.
6. Remove from the air fryer and sprinkle with salt to taste.

Cooking Time: 6-7 minutes

Instant Vortex Air Fryer Onion Rings

Elevate your snack game with this simple recipe for Instant Vortex Air Fryer Onion Rings. With minimal oil and maximum flavor, these crispy treats are perfect for movie nights or as a crunchy addition to your favorite meal.

Ingredients:

– 1 large onion, thinly sliced into rings
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, beaten
– 1 tablespoon buttermilk
– Cooking spray or oil

Instructions:

1. Preheat the Instant Vortex Air Fryer to 375°F (190°C).
2. In a bowl, mix together flour, paprika, garlic powder, salt, and black pepper.
3. Dip each onion ring into the flour mixture, then beaten egg, and finally buttermilk, shaking off excess.
4. Place coated onion rings in a single layer in the air fryer basket.
5. Cook for 12-15 minutes, shaking halfway through.
6. Serve hot with your favorite dipping sauce.

Cooking Time: 12-15 minutes

Air Fryer Vortex Honey Sriracha Brussels Sprouts

Experience the perfect balance of sweet and spicy with this innovative air fryer recipe! This dish is a game-changer for Brussels sprouts lovers, with a unique vortex honey glaze and a kick of sriracha.

Ingredients:

– 1 pound Brussels sprouts, trimmed
– 2 tablespoons vortex honey
– 1 tablespoon sriracha sauce
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper

Instructions:

1. Preheat the air fryer to 400°F (200°C).
2. In a large bowl, toss the Brussels sprouts with salt and black pepper until well coated.
3. In a small bowl, whisk together the vortex honey and sriracha sauce.
4. Add the honey-sriracha mixture to the Brussels sprouts and toss until they are evenly coated.
5. Load the prepared Brussels sprouts into the air fryer basket in a single layer.
6. Cook for 12-15 minutes, shaking halfway through, or until tender and caramelized.

Cooking Time: 12-15 minutes

Vortex Air Fryer Crispy Fish Tacos

Experience the perfect combination of crispy fish, crunchy slaw, and creamy sauce, all wrapped up in a tender tortilla. This recipe is a game-changer for air fryer newbies and pros alike!

Ingredients:

– 1 lb white fish (cod or tilapia work well), cut into small pieces
– 1 cup panko breadcrumbs
– 2 tbsp lime juice
– 1 tsp cumin
– Salt and pepper, to taste
– 4 corn tortillas
– Slaw mix (cabbage, carrots, etc.)
– Cilantro, chopped (optional)
– Lime wedges, for serving

Instructions:

1. Preheat the Vortex Air Fryer to 400°F (200°C).
2. In a shallow dish, mix together panko breadcrumbs, lime juice, cumin, salt, and pepper.
3. Dip fish pieces into breadcrumb mixture, shaking off excess.
4. Place fish in the air fryer basket in a single layer. Cook for 8-10 minutes, or until golden brown.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos with cooked fish, slaw mix, and chopped cilantro (if using). Serve with lime wedges.

Cooking Time: 8-10 minutes

Instant Vortex Air Fryer Buffalo Cauliflower Bites

Transform cauliflower into a spicy, crispy, and addictive snack with this easy recipe for Instant Vortex Air Fryer Buffalo Cauliflower Bites. Perfect for game day or a quick lunch.

Ingredients:

– 1 head of cauliflower, broken into florets
– 2 tablespoons buffalo sauce (such as Frank’s RedHot)
– 1 tablespoon olive oil
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– Optional: blue cheese crumbles and chopped cilantro for garnish

Instructions:

1. Preheat the Instant Vortex Air Fryer to 375°F (190°C).
2. In a large bowl, toss cauliflower florets with buffalo sauce until well coated.
3. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss to combine.
4. Load the cauliflower mixture into the air fryer basket in a single layer.
5. Cook for 10-12 minutes, shaking halfway through, until the cauliflower is tender and crispy.
6. Serve hot with blue cheese crumbles and chopped cilantro, if desired.

Cooking Time: 10-12 minutes

Air Fryer Vortex Lemon Pepper Shrimp

Elevate your seafood game with this flavorful and easy-to-make Air Fryer Vortex Lemon Pepper Shrimp recipe! With a burst of citrusy goodness and a hint of spice, you’ll be hooked from the very first bite.

Ingredients:
• 12 large shrimp, peeled and deveined
• 2 tbsp lemon pepper seasoning
• 1 tsp garlic powder
• 1 tsp paprika
• Salt to taste
• 2 tbsp olive oil
• Fresh parsley leaves for garnish (optional)

Instructions:

1. Preheat the air fryer to 375°F.
2. Rinse the shrimp under cold water, pat dry with paper towels.
3. In a large bowl, mix together lemon pepper seasoning, garlic powder, and paprika.
4. Add the shrimp to the bowl and toss to coat evenly with the spice mixture.
5. Drizzle the olive oil over the shrimp and gently toss to combine.
6. Place the shrimp in a single layer in the air fryer basket.
7. Cook for 8-10 minutes or until pink and cooked through, shaking halfway.

Cooking Time: 8-10 minutes

Vortex Air Fryer Crispy Coconut Shrimp

Elevate your snack game with this addictive recipe that yields crispy and flavorful coconut shrimp in the Vortex Air Fryer. This easy-to-make dish is perfect for a quick appetizer or as a side dish for your favorite meals.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 1/2 cup shredded coconut
– 1 tablespoon cornstarch
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– 2 tablespoons olive oil

Instructions:

1. Preheat the Vortex Air Fryer to 375°F (190°C).
2. In a shallow dish, mix together shredded coconut, cornstarch, paprika, garlic powder, salt, and pepper.
3. Dip each shrimp into the coconut mixture, pressing gently to adhere.
4. Place the coated shrimp in a single layer in the air fryer basket. Drizzle with olive oil.
5. Cook for 6-8 minutes or until golden brown and crispy, shaking halfway through.
6. Serve hot and enjoy!

Cooking Time: 6-8 minutes

Instant Vortex Air Fryer Sweet Potato Chips

Sweet Potato Chips Recipe for Instant Vortex Air Fryer

Transform sweet potatoes into crispy, delicious chips with minimal effort using your Instant Vortex Air Fryer. This simple recipe yields a tasty snack perfect for any time of the day.

Ingredients:
– 2-3 large sweet potatoes
– 1 tablespoon olive oil
– Salt to taste (optional)

Instructions:

1. Preheat the Instant Vortex Air Fryer to 400°F (200°C).
2. Peel the sweet potatoes and slice them into thin rounds, about 1/16 inch thick.
3. Place the sweet potato slices in a single layer on the air fryer basket. You may need to cook them in batches depending on the size of your air fryer.
4. Drizzle the olive oil over the sweet potato chips and sprinkle with salt if desired.
5. Cook for 10-12 minutes or until the chips are crispy, shaking the basket halfway through cooking time.

Cooking Time: 10-12 minutes

Air Fryer Vortex Teriyaki Salmon Bites

Elevate your snack game with these crispy and flavorful Air Fryer Vortex Teriyaki Salmon Bites. Perfect for a quick and easy appetizer or party favorite.

Ingredients:

– 4 salmon fillets, cut into 1-inch pieces
– 1/4 cup teriyaki sauce
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 1 tablespoon sesame oil
– 1 teaspoon garlic powder
– Salt and pepper to taste

Instructions:

1. Preheat the Air Fryer to 400°F (200°C).
2. In a bowl, whisk together teriyaki sauce, soy sauce, brown sugar, sesame oil, and garlic powder.
3. Add the salmon pieces to the marinade and toss to coat. Let it sit for at least 15 minutes.
4. Remove the salmon from the marinade and place in the Air Fryer basket in a single layer.
5. Cook for 8-10 minutes or until cooked through, shaking halfway.
6. Serve hot with your favorite dipping sauce.

Cooking Time: 8-10 minutes

Vortex Air Fryer Crispy Zucchini Fries

Get ready to experience the perfect blend of crispy and delicious with this easy-to-make recipe for Vortex Air Fryer Crispy Zucchini Fries. This tasty snack is a great alternative to traditional potato fries and packed with nutrients.

Ingredients:

– 2 medium zucchinis
– 1/2 cup all-purpose flour
– 1 teaspoon paprika
– 1/4 teaspoon garlic powder
– Salt, to taste
– 1 tablespoon olive oil

Instructions:

1. Preheat the Vortex Air Fryer to 375°F (190°C).
2. Slice the zucchinis into long, thin strips, similar to french fries.
3. In a bowl, mix together flour, paprika, and garlic powder.
4. Toss the zucchini strips in the flour mixture, shaking off excess.
5. Place the coated zucchini strips in a single layer in the air fryer basket.
6. Drizzle with olive oil and sprinkle with salt to taste.
7. Cook for 10-12 minutes, shaking halfway through.

Cooking Time: 10-12 minutes

Instant Vortex Air Fryer BBQ Chicken Drumsticks

Impress your family and friends with this mouth-watering, crispy, and flavorful recipe for BBQ chicken drumsticks cooked to perfection in your Instant Vortex Air Fryer.

Ingredients:

– 4-6 bone-in chicken drumsticks
– 1/4 cup BBQ sauce (homemade or store-bought)
– 2 tbsp olive oil
– 1 tsp garlic powder
– Salt and pepper, to taste

Instructions:

1. Preheat your Instant Vortex Air Fryer to 400°F (200°C).
2. Rinse the drumsticks under cold water, pat dry with paper towels.
3. In a bowl, mix together olive oil, garlic powder, salt, and pepper. Add the drumsticks and toss to coat evenly.
4. Load the drumsticks into the air fryer basket in a single layer. Cook for 12-15 minutes, shaking halfway through.
5. After 6-7 minutes, brush the drumsticks with BBQ sauce.
6. Continue cooking until crispy and cooked through (internal temperature of 165°F or 74°C).
7. Serve hot and enjoy!

Cooking Time: 12-15 minutes

Air Fryer Vortex Spicy Cajun Chickpeas

Air Fryer Vortex Spicy Cajun Chickpeas Recipe

Kick up the heat with this addictive Air Fryer recipe that combines the bold flavors of Cajun cooking with the convenience of chickpeas. Get ready to devour these spicy, smoky, and savory treats!

Ingredients:

– 1 can chickpeas (drained and rinsed)
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/4 tsp cayenne pepper
– 1/2 tsp Cajun seasoning
– Salt, to taste
– Fresh cilantro leaves (optional)

Instructions:

1. Preheat the Air Fryer to 375°F (190°C).
2. In a bowl, mix together olive oil, cumin, smoked paprika, garlic powder, cayenne pepper, and Cajun seasoning.
3. Add the chickpeas to the bowl and toss until they’re evenly coated with the spice mixture.
4. Load the chickpeas into the Air Fryer basket in a single layer. Cook for 10-12 minutes, shaking halfway through.
5. Remove from the Air Fryer and sprinkle with salt to taste.
6. Garnish with fresh cilantro leaves, if desired.

Cooking Time: 10-12 minutes

Vortex Air Fryer Crispy Mozzarella Sticks

Transform mozzarella sticks into a crispy, golden delight with your Vortex Air Fryer! This easy recipe yields a delicious snack that’s perfect for game day gatherings or family movie nights.

Ingredients:

– 12-16 mozzarella cheese sticks
– 1/2 cup breadcrumbs (Panko or regular)
– 1 tablespoon olive oil
– Salt, to taste
– Optional: your favorite seasonings (e.g., garlic powder, Italian seasoning)

Instructions:

1. Preheat the Vortex Air Fryer to 375°F (190°C).
2. In a shallow dish, mix together breadcrumbs and a pinch of salt.
3. Dip each mozzarella stick into the breadcrumb mixture, coating evenly.
4. Place coated mozzarella sticks in a single layer on the air fryer basket. You may need to cook them in batches depending on the size of your air fryer.
5. Cook for 4-5 minutes or until golden brown and crispy.
6. Shake the basket halfway through cooking to ensure even crispiness.
7. Remove cooked mozzarella sticks from the air fryer and serve hot.

Cooking Time: 4-5 minutes per batch

Instant Vortex Air Fryer Garlic Butter Steak Bites

Elevate your snack game with these flavorful garlic butter steak bites cooked to perfection in the Instant Vortex Air Fryer. This recipe is perfect for a quick and easy appetizer or snack.

Ingredients:

– 1 pound beef top sirloin or ribeye, cut into 1-inch cubes
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter, softened
– 1 teaspoon paprika
– Salt and pepper to taste

Instructions:

1. Preheat the Instant Vortex Air Fryer to 375°F (190°C).
2. In a medium bowl, mix together garlic, butter, paprika, salt, and pepper.
3. Add steak bites to the bowl and toss until evenly coated with the garlic butter mixture.
4. Load the steak bites into the air fryer basket in a single layer. You may need to cook them in batches depending on the size of your air fryer.
5. Cook for 10-12 minutes, shaking halfway through. Steak bites are done when they reach your desired level of doneness.

Cooking Time: 10-12 minutes

Tips: Adjust cooking time based on steak bite thickness and desired level of doneness. Serve hot and enjoy!

Air Fryer Vortex Panko-Crusted Pork Chops

Air Fryer Vortex Panko-Crusted Pork Chops: A Delicious Twist on a Classic Recipe!

Get ready to take your pork chops game to the next level with this easy and flavorful recipe. By using an Air Fryer and a vortex cooking technique, you’ll achieve a crispy exterior while keeping the inside juicy.

Ingredients:

– 4 pork chops (1-1.5 inches thick)
– 1 cup Panko breadcrumbs
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– 1/2 teaspoon paprika
– Salt and pepper to taste

Instructions:

1. Preheat the Air Fryer to 400°F.
2. In a shallow dish, mix together Panko breadcrumbs, olive oil, garlic powder, and paprika.
3. Season pork chops with salt and pepper.
4. Dip each pork chop in the breadcrumb mixture, pressing gently to adhere.
5. Place the coated pork chops in a single layer in the Air Fryer basket.
6. Cook for 12-15 minutes or until cooked through, shaking halfway through.

Cooking Time: 12-15 minutes

Vortex Air Fryer Crispy Avocado Fries

Get ready to experience the ultimate snacking delight with these crispy avocado fries, perfectly cooked in your Vortex Air Fryer!

Ingredients:

– 2 ripe avocados, cut into fry shapes
– 1/4 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/4 teaspoon garlic powder
– Salt to taste
– Optional: Your favorite seasonings or herbs (e.g., chili powder, cumin, parsley)

Instructions:

1. Preheat the Vortex Air Fryer to 375°F (190°C).
2. In a bowl, mix together flour, paprika, and garlic powder.
3. Toss avocado fries in the flour mixture until evenly coated.
4. Load the fries into the air fryer basket in a single layer.
5. Cook for 6-8 minutes, shaking halfway through.
6. Season with salt and any additional desired seasonings.
7. Serve hot and enjoy!

Cooking Time: 6-8 minutes

Tips:
For an extra crispy exterior, pat the avocado fries dry with paper towels before cooking.
Experiment with different seasonings to find your favorite flavor combination!

Instant Vortex Air Fryer Cinnamon Sugar Donut Holes

Treat your family and friends to a sweet surprise with these soft, fluffy, and utterly delicious donut holes. With the Instant Vortex Air Fryer, you can enjoy this indulgent treat without the hassle of deep-frying.

Ingredients:

– 1 package of biscuit or croissant dough (or homemade equivalent)
– 1/2 cup granulated sugar
– 2 tbsp ground cinnamon
– 1/4 tsp salt
– 1/4 cup whole milk
– Vegetable oil for brushing

Instructions:

1. Preheat the Instant Vortex Air Fryer to 375°F.
2. Roll out the dough to about 1/4 inch thickness.
3. Cut into small squares, about 1-2 inches per side.
4. Brush tops with milk and sprinkle with cinnamon sugar mixture (mix sugar, cinnamon, and salt).
5. Place donut holes in a single layer in the air fryer basket. Cook for 4-5 minutes or until golden brown.
6. Repeat with remaining dough and brush with oil if needed.

Cooking Time: 4-5 minutes per batch

Summary

Get ready to indulge in a world of crispy, delicious recipes with your Instant Air Fryer Vortex! This collection of 20 mouthwatering dishes will have you cooking up a storm in no time. From classic chicken wings and french fries to more adventurous options like coconut shrimp and spicy chickpeas, there’s something for everyone. Whether you’re a fan of sweet potato chips or buffalo cauliflower bites, this article has got you covered. So go ahead, fire up your Instant Air Fryer Vortex, and get cooking!

As the temperatures drop, there’s nothing like a hearty bowl of chili to warm your belly and your soul. And when it comes to adding some serious heat to your mealtime routine, spicy chilies are just what the doctor ordered. From classic beef-based recipes to innovative vegetarian and vegan options, we’ve got 18 mouth-watering spicy chili recipes to spice up your menu.

In this article, we’ll take you on a culinary journey around the world, exploring different regions and cultures that have perfected the art of chili-making. Whether you’re a fan of traditional beef chilies or prefer plant-based options with a kick, we’ve got something for everyone. So grab your apron, fire up the stove, and get ready to experience the thrill of cooking with these sizzling spicy chili recipes!

Classic Beef Chili with Beans

Classic Beef Chili with Beans Recipe

A hearty, comforting chili that’s perfect for a cozy night in or a crowd-pleasing gathering. This recipe is a tried-and-true favorite that combines tender beef, flavorful spices, and creamy beans.

Ingredients:

– 1 lb ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp paprika
– 1/4 tsp cayenne pepper (optional)
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (16 oz) pinto beans, drained and rinsed
– 1 cup beef broth
– Salt and pepper to taste

Instructions:

1. Brown the ground beef in a large pot over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the onion, garlic, and bell pepper; cook until the vegetables are softened.
3. Stir in chili powder, cumin, paprika, and cayenne pepper (if using); cook for 1 minute.
4. Add the diced tomatoes, kidney beans, pinto beans, and beef broth; stir to combine.
5. Bring the mixture to a simmer and let it cook for 30 minutes or until the flavors have melded together.

Cooking Time: 30-40 minutes

Vegetarian Black Bean Chili

This flavorful chili recipe is a perfect blend of spices, beans, and vegetables, making it a great option for a quick and satisfying vegetarian meal. With minimal prep time and cooking, you can enjoy a warm and comforting bowl of goodness in no time.

Ingredients:

– 1 can black beans, drained and rinsed
– 1 can diced tomatoes
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– Salt and pepper, to taste
– 1 cup vegetable broth
– Optional: jalapeños, sour cream, shredded cheese, and cilantro for toppings

Instructions:

1. In a large pot, sauté the onion, garlic, and red bell pepper over medium heat until tender.
2. Add the cumin, chili powder, and paprika. Cook for 1 minute.
3. Stir in the black beans, diced tomatoes, and vegetable broth. Bring to a simmer.
4. Reduce heat and let cook for 20-25 minutes or until the flavors have melded together.
5. Season with salt and pepper to taste.

Cooking Time: 20-25 minutes

White Chicken Chili with Green Chilies

A creamy and flavorful twist on traditional chili, this recipe combines tender chicken, white beans, and roasted green chilies for a deliciously different spin.

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 can (14.5 oz) diced green chilies
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1 cup white beans (such as cannellini or Great Northern), drained and rinsed
– 1 tsp ground cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 1/4 cup heavy cream (optional)

Instructions:

1. In a large pot or Dutch oven, cook the chicken over medium-high heat until browned, about 5-7 minutes.
2. Add the onion, garlic, green chilies, cumin, paprika, salt, and pepper to the pot. Cook until the vegetables are softened, about 3-4 minutes.
3. Stir in the chicken broth and white beans. Bring to a simmer, then reduce heat to low and cook for 20-25 minutes or until the chili has thickened slightly.
4. Taste and adjust seasoning as needed. If desired, stir in the heavy cream to add a creamy touch.

Cooking Time: 30-35 minutes

Spicy Turkey Chili with Sweet Potatoes

Spicy Turkey Chili with Sweet Potatoes: A hearty and flavorful twist on traditional chili that combines tender turkey, sweet potatoes, and a kick of heat from chipotle peppers.

Ingredients:

– 1 lb ground turkey
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 large sweet potato, peeled and diced
– 1 chipotle pepper in adobo sauce, finely chopped
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper, to taste
– Water, as needed

Instructions:

1. In a large pot or Dutch oven, cook the turkey over medium-high heat, breaking it up with a spoon, until browned, about 5-7 minutes.
2. Add the onion, garlic, red bell pepper, cumin, smoked paprika, salt, and pepper. Cook until the vegetables are tender, about 5 minutes.
3. Stir in the chipotle pepper, diced tomatoes, and sweet potato. Add water as needed to cover the ingredients.
4. Bring to a simmer and cook for 20-25 minutes or until the sweet potatoes are tender.

Cooking Time: 30-35 minutes

Serve hot, garnished with chopped fresh cilantro, if desired.

Slow Cooker Three-Bean Chili

A hearty and flavorful chili recipe perfect for a chilly day or a weeknight dinner. This slow cooker recipe is easy to prepare and simmered to perfection, making it a great option for busy households.

Ingredients:

– 1 lb ground beef
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) pinto beans, drained and rinsed
– 1 tsp chili powder
– 1 tsp ground cumin
– Salt and pepper, to taste
– 1 cup beef broth

Instructions:

1. Brown the ground beef in a skillet over medium-high heat, breaking it up into small pieces as it cooks.
2. Add the chopped onion, minced garlic, and diced red bell pepper to the skillet and cook until the vegetables are tender.
3. Transfer the mixture to the slow cooker and add the remaining ingredients. Stir to combine.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Taste and adjust seasoning as needed.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Texas-Style No-Beef Chili

This Texas-style chili recipe is a twist on the classic, substituting beef with tender and flavorful chicken. The result is a rich, smoky, and spicy dish that’s sure to please.

Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 large onion, diced
– 3 cloves of garlic, minced
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp paprika
– 1/4 tsp cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 cup chicken broth
– Salt and pepper, to taste

Instructions:

1. In a large pot or Dutch oven, cook the chicken over medium-high heat until browned, about 5-7 minutes.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Stir in chili powder, cumin, paprika, and cayenne pepper. Cook for 1 minute.
4. Add diced tomatoes, kidney beans, and chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
5. Season with salt and pepper to taste.

Cooking Time: 25-30 minutes

Cincinnati-Style Skyline Chili

Experience the bold flavors of Cincinnati’s iconic chili dish with this simple recipe. This beloved regional specialty is characterized by its thin, rich broth and unique blend of spices.

Ingredients:

– 1 lb ground beef
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cinnamon
– 1 tsp ground allspice
– 1/2 tsp ground cayenne pepper
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp tomato paste
– 2 cups beef broth
– Optional: 1/4 cup chopped fresh parsley, for garnish

Instructions:

1. Brown the ground beef in a large pot over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the onion and garlic; cook until the onion is translucent.
3. Stir in the diced tomatoes, cinnamon, allspice, cayenne pepper, salt, and black pepper.
4. Add the tomato paste and beef broth; bring to a boil, then reduce heat and simmer for 30 minutes.
5. Serve hot, garnished with parsley if desired.

Cooking Time: 45 minutes

Pumpkin and Black Bean Chili

As the seasons change, warm up with this comforting and flavorful Pumpkin and Black Bean Chili. This recipe combines the sweetness of pumpkin with the earthiness of black beans for a unique twist on traditional chili.

Ingredients:

– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 1/2 cup canned pumpkin puree
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat

Instructions:

1. In a large pot or Dutch oven, cook the onion, garlic, and bell pepper over medium heat until the vegetables are tender.
2. Add the chili powder, cumin, salt, and pepper. Cook for 1 minute.
3. Stir in the diced tomatoes, black beans, pumpkin puree, and water (if desired). Bring to a simmer.
4. Reduce heat to low and let cook for 20-25 minutes or until the flavors have melded together.

Cooking Time: 20-25 minutes

Smoky Chipotle Chili with Dark Chocolate

This chili recipe combines the deep flavors of chipotle peppers, dark chocolate, and a hint of smokiness to create a bold and satisfying dish perfect for any occasion.

Ingredients:

– 1 lb ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 chipotle peppers in adobo sauce, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/4 cup dark chocolate chips (at least 70% cocoa)
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat

Instructions:

1. Brown the ground beef in a large pot over medium-high heat, breaking it up into small pieces.
2. Add onion and garlic; cook until onion is translucent.
3. Stir in chipotle peppers, cumin, smoked paprika, and salt.
4. Add diced tomatoes, beans, and dark chocolate chips. Simmer for 20-25 minutes or until flavors meld together.
5. Taste and adjust seasoning as needed.

Cooking Time: 25-30 minutes

Quinoa and Lentil Chili

This recipe combines the nutty flavor of quinoa with the comforting warmth of lentils, perfect for a cozy evening meal or packed lunch. The result is a nutritious and filling chili that’s easy to make and customize to your taste.

Ingredients:

– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 cup brown or green lentils, rinsed and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– Chopped fresh cilantro or scallions for garnish (optional)

Instructions:

1. Cook quinoa according to package instructions using 2 cups water or broth.
2. In a large pot, sauté onion, garlic, and red bell pepper until tender.
3. Add lentils, diced tomatoes, cumin, smoked paprika (if using), salt, and pepper. Stir well.
4. Simmer mixture for 20-25 minutes or until lentils are tender.
5. Combine cooked quinoa with chili mixture. Serve hot, garnished with cilantro or scallions if desired.

Cooking Time: 30-40 minutes

Bison Chili with Hatch Green Chilies

This hearty bison chili is a twist on the classic, featuring the rich flavor of hatch green chilies. Perfect for a cold winter’s day or a cozy dinner party.

Ingredients:

– 1 lb ground bison
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 2 cups beef broth
– 1 cup hatch green chilies, chopped
– 1 tsp chili powder
– Salt and pepper to taste
– Optional: jalapeños or other hot peppers for added heat

Instructions:

1. Brown the ground bison in a large pot over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the diced onion and minced garlic; cook until the onion is translucent.
3. Stir in the chili powder, salt, and pepper.
4. Add the canned tomatoes, beef broth, and chopped hatch green chilies.
5. Bring to a simmer and let cook for 30 minutes or until the flavors have melded together.
6. Taste and adjust seasoning as needed.

Cooking Time: 45-60 minutes

Vegan Sweet Potato and Corn Chili

Warm up with this hearty, plant-based chili that’s perfect for a cozy night in! This recipe combines the natural sweetness of sweet potatoes and corn with a hint of smokiness from cumin and paprika.

Ingredients:

– 1 medium sweet potato, peeled and diced
– 1 can black beans, drained and rinsed
– 1 can diced tomatoes
– 1 can corn kernels
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. In a large pot, sauté onion and garlic in remaining 1 tablespoon olive oil over medium heat until softened.
4. Add cumin, paprika, black beans, diced tomatoes, corn kernels, and roasted sweet potatoes. Season with salt and pepper to taste.
5. Simmer for 20-25 minutes or until flavors have melded together.

Cooking Time: Approximately 45-50 minutes

Jalapeño Popper Chili with Cream Cheese

This rich and creamy chili is a twist on the classic Tex-Mex dish, featuring spicy jalapeños and a tangy cream cheese kick. Perfect for a chilly evening or game-day gathering!

Ingredients:

– 1 lb ground beef
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1/4 cup cream cheese, softened
– 1/4 cup chopped fresh cilantro
– 2 jalapeños, seeded and finely chopped
– 1 tsp chili powder
– Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
2. Add the onion, garlic, chili powder, salt, and pepper to the pot. Cook until the onion is translucent.
3. Stir in the diced tomatoes, red kidney beans, cream cheese, and chopped cilantro. Bring the mixture to a simmer.
4. Reduce heat to low and add the chopped jalapeños. Simmer for 15-20 minutes or until the flavors have melded together.
5. Taste and adjust seasoning as needed.

Cooking Time: 30-40 minutes

Korean-Inspired Gochujang Chili

A spicy and savory take on traditional chili, this Korean-inspired recipe combines the bold flavors of gochujang paste with tender beef and a hint of sweetness.

Ingredients:

– 1 lb ground beef
– 2 tbsp gochujang paste
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups beef broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp soy sauce
– 1 tsp brown sugar
– Salt and black pepper to taste
– Chopped green onions for garnish (optional)

Instructions:

1. Brown the ground beef in a large pot over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the onion, garlic, and red bell pepper; cook until the vegetables are softened.
3. Stir in gochujang paste, beef broth, diced tomatoes, soy sauce, and brown sugar. Bring to a simmer.
4. Reduce heat to low and let chili cook for 30 minutes or until flavors have melded together.
5. Season with salt and black pepper to taste.
6. Serve hot, garnished with chopped green onions if desired.

Cooking Time: 45 minutes

Instant Pot Chili with Ground Sausage

Ready in under an hour, this chili recipe is a perfect blend of flavors and textures. The ground sausage adds a meaty depth to the dish, while the beans and tomatoes provide fiber and nutrients.

Ingredients:

– 1 lb ground sausage (such as Italian-style or Chorizo)
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 cups chopped bell peppers (any color)
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 teaspoon chili powder
– Salt and pepper to taste
– 1 cup chicken broth

Instructions:

1. Press the “Saute” button on the Instant Pot and cook the ground sausage until browned, breaking it up with a spoon as it cooks.
2. Add the onion, garlic, and bell peppers to the pot. Cook until the vegetables are tender, about 5 minutes.
3. Add the diced tomatoes, kidney beans, chili powder, salt, and pepper. Stir well.
4. Pour in the chicken broth and stir again.
5. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook for 10 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.

Cooking Time: 20-25 minutes

Loaded Chili Cheese Fries with Beef Chili

Elevate your snack game with this mouthwatering recipe, combining the comforting flavors of beef chili and crispy fries topped with melted cheese, sour cream, and chives.

Ingredients:

– 1 pound frozen French-fry-style potatoes
– 2 tablespoons vegetable oil
– 1 cup beef chili (homemade or store-bought)
– 1 cup shredded cheddar cheese
– 1/4 cup sour cream
– 1 tablespoon chopped fresh chives
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cook frozen fries according to package instructions until crispy. Drain excess oil.
3. In a large skillet, warm the beef chili over medium heat until heated through.
4. Arrange fries on a baking sheet and spoon warmed chili over the top.
5. Sprinkle shredded cheese evenly over the chili.
6. Drizzle sour cream over the cheese, followed by chopped chives.
7. Bake for 10-12 minutes or until cheese is melted and bubbly.
8. Serve hot, garnished with additional chives if desired.

Cooking Time: 20-25 minutes

Green Chili Pork Stew

This Green Chili Pork Stew is a delicious and comforting meal perfect for a chilly evening. Tender chunks of pork, combined with the bold flavors of green chili peppers, onions, and garlic, make for a truly satisfying bowl.

Ingredients:

– 1 pound pork shoulder or butt, cut into 2-inch cubes
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 cups green chili peppers (canned or fresh), chopped
– 1 cup chicken broth
– 1/4 cup water
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: 8-10 corn tortillas for serving

Instructions:

1. In a large pot or Dutch oven, brown the pork cubes over medium-high heat.
2. Add onions, garlic, green chili peppers, cumin, salt, and pepper. Cook until vegetables are tender.
3. Pour in chicken broth and water. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until pork is tender.
4. Serve hot with tortillas, if desired.

Cooking Time: 45-50 minutes

Spicy Mango and Pineapple Chili

Spicy Mango and Pineapple Chili Recipe Summary: This unique chili recipe combines the sweetness of mango and pineapple with a spicy kick from jalapeños, making it a perfect blend of flavors for any meal or gathering.

Ingredients:

– 1 lb ground beef
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chopped fresh mango
– 1 cup pineapple chunks
– 1 jalapeño pepper, diced
– 1 tsp chili powder
– 1/2 tsp cumin
– Salt and pepper to taste
– Water or beef broth (optional)

Instructions:

1. Brown the ground beef in a large pot over medium-high heat.
2. Add onion and garlic; cook until onion is translucent.
3. Stir in diced tomatoes, mango, pineapple, jalapeño, chili powder, and cumin.
4. Season with salt and pepper to taste.
5. Simmer for 20-25 minutes or until flavors have melded together.

Cooking Time: 30-40 minutes

Summary

Get ready to spice up your meals with these 18 mouth-watering chili recipes! From classic beef and vegetarian options to unique twists like pumpkin and black bean, there’s something for everyone. Satisfy your cravings with spicy turkey and slow cooker three-bean chilies, or try something new like Korean-inspired gochujang chili or jalapeño popper chili. Whether you’re in the mood for a hearty bowl or some loaded chili cheese fries, these recipes are sure to warm your belly and your heart.

When it comes to comfort food, few things compare to a tender, fall-apart piece of beef. And when that beef is cooked low and slow, all the better. Beef cheeks, in particular, are a culinary delight, with their rich flavor and velvety texture making them perfect for slow-cooked dishes. In this article, we’ll explore 18 mouthwatering recipes that showcase the best of slow-cooked beef cheek cuisine, from classic braises to international twists.

From tender beef cheeks smothered in red wine sauce to spicy Korean-style galbi jjim, and from hearty stews to flavorful tacos, these recipes are sure to satisfy your cravings. Whether you’re a seasoned chef or just looking for some new ideas to spice up your cooking routine, this collection of beef cheek recipes is the perfect place to start.

Braised Beef Cheeks with Red Wine Sauce

Braised Beef Cheeks with Red Wine Sauce: A rich and flavorful dish that’s perfect for a special occasion or a cozy night in.

Ingredients:

– 4 beef cheeks (about 2 lbs)
– 1 onion, sliced
– 3 cloves of garlic, minced
– 1 cup red wine (such as Cabernet Sauvignon or Merlot)
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 300°F (150°C).
2. Season the beef cheeks with salt and pepper.
3. Heat a large Dutch oven over medium-high heat. Sear the beef cheeks until browned on all sides, about 2 minutes per side. Remove from pot and set aside.
4. Reduce heat to medium and add sliced onion. Cook until caramelized, stirring occasionally, about 20-25 minutes.
5. Add garlic, red wine, beef broth, tomato paste, and thyme to the pot. Stir to combine.
6. Return the beef cheeks to the pot, cover, and transfer to preheated oven.
7. Braise for 2-3 hours or until tender. Serve with chopped parsley, if desired.

Cooking Time: 2-3 hours

Slow-Cooked Beef Cheek Tacos

Transform tough beef cheeks into tender, flavorful tacos with this simple recipe. Perfect for a cozy night in or a crowd-pleasing gathering.

Ingredients:

– 2 pounds beef cheek or short ribs
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Optional toppings: diced avocado, sour cream, shredded cheese, cilantro, salsa

Instructions:

1. Preheat slow cooker to low.
2. In a large skillet, brown the beef cheeks on all sides. Remove from heat and transfer to slow cooker.
3. Add onion, garlic, beef broth, chili powder, cumin, paprika, salt, and pepper to the slow cooker. Stir to combine.
4. Cook for 8-10 hours or overnight.
5. Shred the beef with two forks. Warm tortillas according to package instructions.
6. Assemble tacos by spooning the beef mixture onto a warmed tortilla and adding desired toppings.

Cook Time: 8-10 hours (low setting) or overnight

Beef Cheek Ragu with Pappardelle

This hearty ragu recipe is a perfect showcase for slow-cooked beef cheeks, tender and flavorful after hours of simmering. Served with wide, flat pappardelle noodles, the rich sauce coats every bite.

Ingredients:

– 1 pound beef cheeks
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 1 can (28 oz) crushed tomatoes
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 12 ounces pappardelle noodles

Instructions:

1. Preheat oven to 300°F (150°C).
2. Season the beef cheeks with salt, pepper, and thyme.
3. Heat oil in a large Dutch oven over medium-high heat; sear the beef cheeks until browned on all sides, about 5 minutes per side. Remove from pot and set aside.
4. Add onion to pot and cook until translucent, about 5 minutes. Add garlic and cook for an additional minute.
5. Add wine, broth, and crushed tomatoes to pot. Stir to combine, scraping up any browned bits from the bottom of the pot.
6. Return beef cheeks to pot, cover, and transfer to preheated oven. Simmer for 2-3 hours, or until meat is tender.
7. Cook pappardelle noodles according to package instructions. Serve with ragu spooned over top.

Cooking Time: 2-3 hours

Mexican-Style Barbacoa Beef Cheeks

This recipe for slow-cooked beef cheeks in a rich and spicy tomato-based broth is a staple of Mexican cuisine. With its tender texture and bold flavors, it’s perfect for a weekend dinner or special occasion.

Ingredients:

– 4 beef cheek pieces (about 2 pounds)
– 1 large onion, sliced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 jalapeño pepper, sliced

Instructions:

1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, heat 2 tablespoons of oil over medium-high heat.
3. Sear the beef cheeks until browned on all sides, about 5 minutes. Remove from pot and set aside.
4. Add onion and garlic to the pot and cook until softened, about 5 minutes.
5. Add diced tomatoes, beef broth, cumin, smoked paprika, salt, and black pepper. Stir to combine.
6. Return the browned beef cheeks to the pot, cover with a lid, and transfer to the preheated oven.
7. Braise for 2 1/2 hours or until tender and falling apart.

Cooking Time: 2 1/2 hours

Beef Cheek Bourguignon

This classic French dish is a hearty and flavorful stew that’s perfect for a cold winter’s night. With tender beef cheeks, rich broth, and a hint of red wine, this recipe is sure to become a new favorite.

Ingredients:

– 2 lbs beef cheeks
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine
– 2 cups beef broth
– 1 cup mushrooms, sliced
– 1 carrot, peeled and chopped
– 1 celery stalk, chopped
– 1 teaspoon tomato paste
– 1 bay leaf
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 300°F (150°C).
2. Season beef cheeks with salt and pepper.
3. Heat oil in a large Dutch oven over medium-high heat. Brown beef cheeks on all sides, then remove from pot.
4. Add onion, garlic, mushrooms, carrot, celery, and bay leaf to pot. Cook until vegetables are tender, about 10 minutes.
5. Add red wine, broth, tomato paste, and browned beef cheeks to pot. Bring to a boil, then cover and transfer to oven.
6. Braise for 2-3 hours or until beef is tender.
7. Serve hot with crusty bread or egg noodles.

Cooking Time: 2-3 hours

Beef Cheek Stew with Root Vegetables

Beef Cheek Stew with Root Vegetables Recipe

A hearty and comforting stew that’s perfect for a chilly evening, this Beef Cheek Stew with Root Vegetables is a must-try. Tender beef cheek, slow-cooked in a rich broth with an array of root vegetables, creates a dish that’s both flavorful and satisfying.

Ingredients:

– 1 pound beef cheek
– 2 medium carrots, peeled and chopped
– 1 large sweet potato, peeled and chopped
– 1 large parsnip, peeled and chopped
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine
– 2 cups beef broth
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. Preheat oven to 300°F (150°C).
2. Season the beef cheek with salt and pepper.
3. In a large Dutch oven, brown the beef cheek in a little oil over medium-high heat.
4. Add the chopped onion, carrots, sweet potato, and parsnip. Cook for 5 minutes, or until the vegetables start to soften.
5. Add the garlic, red wine, and beef broth. Bring to a boil, then cover and transfer to the preheated oven.
6. Braise for 2-3 hours, or until the beef is tender and the vegetables are cooked through.
7. Season with thyme and serve hot.

Cooking Time: 2-3 hours

Beef Cheek and Mushroom Pie

This comforting pie is a perfect representation of a warm hug on a chilly day. Tender beef cheeks slow-cooked with rich mushrooms and flaky pastry will become your new favorite comfort food.

Ingredients:

– 2 lbs beef cheeks, sliced into thin strips
– 1 onion, diced
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup all-purpose flour
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp butter
– 1 cup beef broth
– 1 puff pastry sheet, thawed

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large pan, cook the beef cheeks and onion in butter until browned.
3. Add mushrooms, flour, thyme, salt, and pepper. Cook for 5 minutes or until the mixture thickens.
4. Stir in beef broth. Simmer for 10 minutes or until the meat is tender.
5. Roll out puff pastry to fit a 9×13-inch baking dish. Fill with the beef mixture.
6. Bake for 25-30 minutes or until the pastry is golden brown.

Cooking Time: Approximately 45-50 minutes

Korean Braised Beef Cheeks (Galbi Jjim)

Galbi Jjim, a popular Korean dish, is a tender and flavorful braise that requires minimal effort. This recipe is perfect for special occasions or a cozy night in with family and friends.

Ingredients:

– 4 beef cheeks (about 2 pounds)
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup soy sauce
– 1 cup Korean chili flakes (gochugaru)
– 1 cup brown sugar
– 1/2 cup rice vinegar
– 1/4 cup sesame oil
– 1 tablespoon grated ginger
– 1 teaspoon ground black pepper
– Salt, to taste
– Sesame seeds and chopped green onions, for garnish

Instructions:

1. Preheat oven to 300°F (150°C).
2. Season beef cheeks with salt.
3. In a large Dutch oven, heat sesame oil over medium-high heat. Sear beef cheeks until browned on all sides, about 5 minutes per side.
4. Add onion, garlic, soy sauce, chili flakes, sugar, vinegar, ginger, and black pepper. Stir to combine.
5. Cover and transfer the pot to the preheated oven. Braise for 2-3 hours or until beef is tender.
6. Serve with garnishes of sesame seeds and chopped green onions.

Cooking Time: 2-3 hours

Beef Cheek Osso Buco

Osso buco, a classic Italian dish, gets a rich and tender twist with beef cheeks. This comforting stew is perfect for a chilly evening or special occasion.

Ingredients:

– 4 beef cheek pieces (about 1 pound)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup white wine
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 4-6 baby carrots, peeled and trimmed
– 2 celery stalks, chopped

Instructions:

1. Preheat oven to 300°F (150°C).
2. Season beef cheeks with salt, pepper, and thyme.
3. Heat oil in a large Dutch oven over medium-high heat. Sear beef cheeks until browned on all sides, about 5 minutes per side. Remove from pot and set aside.
4. Add onion and garlic to the pot; cook until softened, about 5 minutes.
5. Add wine, broth, and tomato paste. Stir to combine, scraping up any browned bits from the bottom of the pot.
6. Return beef cheeks to the pot, along with carrots and celery. Cover and transfer to the preheated oven.
7. Braise for 2-3 hours or until beef is tender and falls apart easily.

Cooking Time: 2-3 hours

Beef Cheek Chili with Beans

This rich and comforting chili recipe is perfect for a cold winter’s day. Braised beef cheeks add depth of flavor and tender texture to this slow-cooked dish.

Ingredients:

– 2 pounds beef cheeks, cut into 1-inch pieces
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cans (14.5 oz each) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 teaspoon chili powder
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 1/4 cup water

Instructions:

1. Heat oil in a large Dutch oven over medium-high heat. Brown the beef cheeks, then set aside.
2. Add onion, garlic, and red bell pepper; cook until tender.
3. Add chili powder, cumin, salt, and pepper. Cook for 1 minute.
4. Stir in diced tomatoes, kidney beans, and water. Return beef cheeks to pot.
5. Bring to a boil, then simmer for 2-3 hours or until meat is tender.

Cooking Time: 2-3 hours

Beef Cheek Rendang

Beef Cheek Rendang Recipe

Rendang is a classic Malaysian dish that’s rich and flavorful, perfect for special occasions or cozy nights at home. This Beef Cheek Rendang recipe is a twist on the traditional recipe, using tender beef cheeks instead of beef strips.

Ingredients:

– 1 kg beef cheek, sliced into thin strips
– 2 tablespoons vegetable oil
– 4 cloves garlic, minced
– 2 stalks lemongrass, bruised
– 2 kaffir lime leaves
– 1 tablespoon grated ginger
– 2 cups coconut milk
– 1 cup water
– 2 tablespoons tamarind paste
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish

Instructions:

1. Heat oil in a large wok or pot over medium heat.
2. Add garlic, lemongrass, and kaffir lime leaves; sauté until fragrant.
3. Add beef cheek strips; cook until browned on all sides.
4. Add coconut milk, water, tamarind paste, cumin, turmeric powder, salt, and black pepper. Stir well.
5. Bring to a boil, then reduce heat to low and simmer for 2 hours or until the meat is tender.
6. Serve hot, garnished with fresh cilantro leaves.

Cooking Time: 2 hours

Beef Cheek and Guinness Stew

This slow-cooked stew is a perfect comfort food for a chilly evening. The tender beef cheeks, rich Guinness stout, and flavorful vegetables combine to create a truly satisfying dish.

Ingredients:

– 1 pound beef cheeks
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 cup Guinness stout
– 1 cup beef broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste

Instructions:

1. Heat the oil in a large Dutch oven over medium-high heat. Sear the beef cheeks until browned on all sides, about 2-3 minutes per side.
2. Add the onion, garlic, carrots, and celery; cook until the vegetables are tender, about 5 minutes.
3. Add the Guinness stout, beef broth, thyme, salt, and pepper. Stir to combine.
4. Bring the stew to a boil, then cover and transfer to the oven. Braise for 2-1/2 hours or until the beef is tender.
5. Serve hot, garnished with fresh parsley if desired.

Cooking Time: 2-1/2 hours

Beef Cheek Goulash

Rich and flavorful, this beef cheek goulash is a perfect comfort food dish for a chilly evening. Tender beef cheeks slow-cooked with aromatic vegetables and spices will fill your home with a savory aroma.

Ingredients:

– 2 pounds beef cheeks
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 2 stalks celery, sliced
– 1 can (14.5 oz) diced tomatoes
– 1 cup red wine
– 1 tablespoon tomato paste
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 300°F (150°C).
2. Brown the beef cheeks in a hot skillet with some oil. Remove from heat.
3. In a large Dutch oven, sauté the onion, garlic, carrots, and celery until tender.
4. Add the browned beef cheeks, diced tomatoes, red wine, tomato paste, smoked paprika, salt, and pepper. Stir to combine.
5. Cover and transfer to the preheated oven. Cook for 2-3 hours or until the beef is tender.
6. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 2-3 hours

Beef Cheek Sliders with Pickled Onions

A twist on the classic slider, these tender beef cheek sliders are served on a toasted bun with tangy pickled onions and melted cheddar cheese.

Ingredients:
• 2 pounds beef cheeks
• 1 tablespoon olive oil
• 1 onion, thinly sliced
• 1 cup pickle juice
• 1/4 cup granulated sugar
• Salt and pepper to taste
• 4 hamburger buns
• Cheddar cheese slices

Instructions:

1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, heat the olive oil over medium-high heat. Sear the beef cheeks until browned on all sides, about 5 minutes per side. Remove from heat and let cool.
3. Pickle the onions by combining sliced onions, pickle juice, sugar, salt, and pepper in a bowl. Let sit for at least 30 minutes to allow the flavors to meld.
4. Slice the cooled beef cheeks into thin strips.
5. Assemble the sliders by placing a few slices of beef cheek onto each bun, followed by a spoonful of pickled onions and a slice or two of cheddar cheese.
6. Serve immediately and enjoy!

Cooking Time: 3 hours (includes cooking time for beef cheeks)

Beef Cheek Curry with Coconut Milk

This hearty curry recipe showcases the tender beauty of beef cheeks, slow-cooked in a rich and creamy coconut milk-based sauce. Perfect for a cozy night in or special occasion.

Ingredients:

– 1 kg beef cheek, cut into 2-inch pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1 can (14 oz) coconut milk
– Salt and black pepper, to taste
– Fresh cilantro, for garnish

Instructions:

1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown the beef cheek pieces, then set aside.
3. Cook onions, garlic, and ginger until onions are translucent.
4. Add cumin, coriander, and turmeric; cook 1 minute.
5. Add browned beef cheeks back to pot, along with coconut milk.
6. Bring mixture to a simmer, then reduce heat to low and cook for 2-3 hours or until beef is tender.
7. Season with salt and black pepper to taste.
8. Garnish with fresh cilantro, if desired.

Cooking Time: 2-3 hours

Beef Cheek Pot Roast

Transform tough beef cheeks into a tender, flavorful pot roast with this easy recipe. The slow-cooked result is perfect for a comforting weeknight dinner or special occasion.

Ingredients:

– 2 pounds beef cheek (or beef shank), trimmed of excess fat
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 300°F (150°C).
2. Heat oil in a large Dutch oven over medium-high heat. Sear the beef cheeks until browned on all sides, about 5 minutes per side.
3. Add chopped onion and cook until softened, about 5 minutes.
4. Add garlic, red wine, beef broth, and thyme. Bring to a boil, then cover and transfer to the preheated oven.
5. Roast for 2 1/2 hours or until the meat is tender and falls apart easily.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.

Cooking Time: 2 1/2 hours

Beef Cheek Empanadas

Beef Cheek Empanadas Recipe

A twist on traditional empanadas, these savory pastries are filled with tender beef cheek and perfect for a hearty snack or meal.

Ingredients:

– 1 package of puff pastry, thawed
– 1 pound beef cheeks, slow-cooked and shredded
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 egg, beaten
– 1 tablespoon olive oil
– Salt and pepper to taste
– Water for brushing

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a floured surface to desired thickness.
3. In a bowl, mix together beef cheek, onion, garlic, egg, salt, and pepper.
4. Spoon about 1 tablespoon of the beef mixture onto one half of the pastry, leaving a 1/2-inch border around the filling.
5. Brush edges with water and fold other half of pastry over filling to form a triangle or square shape.
6. Press edges together to seal and use a fork to crimp.
7. Place empanadas on a baking sheet lined with parchment paper.
8. Brush tops with olive oil and bake for 15-20 minutes, or until golden brown.

Cooking Time: 15-20 minutes

Beef Cheek Pho (Vietnamese Noodle Soup)

This rich and flavorful Vietnamese noodle soup is a staple of the country’s street food scene. Beef cheek pho is a comforting and nourishing meal that warms the soul.

Ingredients:

– 1 pound beef cheeks
– 4 cups beef broth
– 2 tablespoons fish sauce
– 2 tablespoons soy sauce
– 2 tablespoons sugar
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 star anise
– 1 cinnamon stick
– 1/4 cup rice noodles
– Fresh herbs (basil, mint, cilantro)
– Lime wedges
– Bean sprouts and chili sauce for garnish (optional)

Instructions:

1. In a large pot, combine beef cheeks, broth, fish sauce, soy sauce, sugar, onion, garlic, ginger, star anise, and cinnamon stick.
2. Bring to a boil, then reduce heat and simmer for 2 hours or overnight.
3. Cook rice noodles according to package instructions.
4. Assemble bowls with sliced beef cheek, noodles, and garnishes.
5. Serve hot, with chili sauce and bean sprouts on the side if desired.

Cooking Time: 2 hours

Summary

Get ready to fall in love with beef cheeks! These tender and flavorful cuts are perfect for slow cooking. From classic braises to international twists, we’ve gathered 18 mouth-watering beef cheek recipes that will elevate your meal game. Whether you’re in the mood for a hearty stew or a comforting pot roast, these recipes showcase the versatility of beef cheeks. Discover new flavors and techniques with dishes like Braised Beef Cheeks with Red Wine Sauce, Mexican-Style Barbacoa Beef Cheeks, and Korean Braised Beef Cheeks (Galbi Jjim). Perfect for special occasions or cozy nights in, these slow-cooked beef cheek recipes are sure to impress.

Are you a fan of bold flavors and hearty, comforting meals? Look no further! In this article, we’re diving into the world of spicy Mexican stews, featuring 18 mouth-watering recipes that are perfect for slow cooking. From classic carne guisada to innovative twists on traditional dishes, these recipes showcase the rich flavors and spices of Mexico.

Whether you’re in the mood for something spicy and bold or tender and comforting, there’s a recipe here for everyone. Each dish is carefully crafted with slow-cooked beef as the star of the show, paired with an array of colorful vegetables, legumes, and grains. With options ranging from smoky chipotle peppers to sweet hominy and savory black beans, you’re sure to find a new favorite dish.

So grab your apron, sharpen your knife, and let’s get cooking! In the next section, we’ll explore each recipe in detail, including ingredient lists, step-by-step instructions, and tips for customization. Whether you’re a seasoned cook or just starting out, these recipes are sure to become staples in your kitchen.

Slow-Cooked Mexican Beef Stew with Chipotle Peppers

Experience the bold flavors of Mexico with this hearty and comforting stew, infused with the smoky heat of chipotle peppers. This slow-cooked recipe is perfect for a chilly evening or a weeknight dinner.

Ingredients:

– 1 lb beef chuck roast
– 2 large onions, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1/4 cup chipotle peppers in adobo sauce
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish

Instructions:

1. Season the beef with salt, pepper, and cumin.
2. Heat oil in a large skillet over medium-high heat; brown the beef on all sides, about 5 minutes. Transfer to a slow cooker.
3. Add onions, garlic, diced tomatoes, beef broth, chipotle peppers, and smoked paprika to the slow cooker.
4. Cook on low for 8-10 hours or high for 4-6 hours.
5. Taste and adjust seasoning as needed. Serve hot, garnished with cilantro leaves.

Cooking Time: 4-10 hours

Authentic Mexican Carne Guisada

Authentic Mexican Carne Guisada Recipe
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Carne Guisada is a hearty and flavorful Mexican beef stew that’s perfect for a cold winter night or any time you need a comforting meal. This recipe uses tender chunks of beef, rich broth, and aromatic spices to create a dish that’s sure to become a family favorite.

Ingredients:

– 2 pounds beef shanks or chuck, cut into 1-inch cubes
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1/2 cup water
– 1 tablespoon vegetable oil
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Heat the oil in a large Dutch oven over medium-high heat. Add the beef cubes and cook until browned, about 5 minutes. Remove from pot.
2. Reduce heat to medium. Add onions and garlic; cook until softened, about 3 minutes.
3. Add broth, water, cumin, paprika, salt, and pepper. Stir to combine.
4. Return beef to pot; bring to a boil, then reduce heat to low and simmer, covered, for 2-1/2 hours or until tender.
5. Serve hot, garnished with cilantro if desired.

Cooking Time: 2-1/2 hours

Spicy Mexican Beef and Potato Stew

Savor the bold flavors of Mexico with this hearty stew, packed with tender beef, creamy potatoes, and a kick of spice. Perfect for a cozy night in or a crowd-pleasing dinner party.

Ingredients:

– 1 lb beef chuck, cut into bite-sized pieces
– 2 medium potatoes, peeled and cubed
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– Salt and pepper, to taste
– 2 tbsp vegetable oil

Instructions:

1. Heat oil in a large Dutch oven over medium-high heat.
2. Add beef; cook until browned, about 5 minutes. Remove from pot.
3. Add onion, garlic, and bell pepper; cook until tender, about 5 minutes.
4. Add potatoes, diced tomatoes with green chilies, cumin, smoked paprika, and cayenne pepper. Stir to combine.
5. Return beef to the pot; season with salt and pepper.
6. Simmer stew over low heat for 1 1/2 hours or until beef is tender.
7. Serve hot, garnished with chopped fresh cilantro, if desired.

Cooking Time: 1 1/2 hours

Mexican Red Chile Stew with Tender Beef

This hearty stew combines tender beef with the bold flavors of roasted red chiles and aromatic spices, perfect for a cozy evening meal. With its rich, slightly spicy broth and fall-apart tender beef, this recipe is sure to become a family favorite.

Ingredients:

– 2 lbs beef brisket or chuck roast
– 4-6 dried ancho or mulato chiles, stemmed and seeded
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 2 cups beef broth
– 1 cup water
– Fresh cilantro, for garnish

Instructions:

1. Preheat oven to 300°F (150°C).
2. Roast chiles by placing them on a baking sheet and baking for 10-15 minutes, or until fragrant.
3. In a large Dutch oven, brown beef in oil over medium-high heat. Remove from pot and set aside.
4. Add onion and garlic to pot; cook until softened. Add cumin and paprika; cook for 1 minute.
5. Add broth, water, and roasted chiles to pot. Return beef to pot and bring to a simmer.
6. Reduce heat to low and cook, covered, for 2-3 hours or until beef is tender.

Cooking Time: 2-3 hours

Hearty Mexican Beef and Vegetable Stew

This flavorful stew is a perfect blend of tender beef, colorful vegetables, and rich spices, making it a satisfying meal for any time of the day. With minimal prep work and easy cooking instructions, you’ll have a delicious and filling meal ready in no time.

Ingredients:

– 1 pound beef chuck, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium bell peppers, sliced
– 2 medium tomatoes, diced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper, to taste
– 1 cup beef broth
– 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. In a large pot or Dutch oven, brown the beef over medium-high heat.
2. Add onions, garlic, bell peppers, and chili powder; cook until vegetables are tender.
3. Stir in diced tomatoes, cumin, paprika, salt, and pepper.
4. Add beef broth and bring to a simmer.
5. Reduce heat to low and let stew cook for 30 minutes or until beef is tender.
6. Garnish with cilantro, if desired.

Cooking Time: 45-50 minutes

Mexican Picadillo Stew with Ground Beef

This hearty stew combines the flavors of Mexico with tender ground beef, sweet potatoes, and a hint of spice. Perfect for a weeknight dinner or a weekend gathering.

Ingredients:

– 1 lb ground beef
– 2 medium onions, diced
– 2 cloves garlic, minced
– 1 large bell pepper, diced
– 2 medium sweet potatoes, peeled and cubed
– 1 can (14.5 oz) diced tomatoes
– 1 tsp cumin
– 1/2 tsp chili powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
2. Add the onions, garlic, and bell pepper to the skillet. Cook until the vegetables are tender, about 5 minutes.
3. Stir in the cumin, chili powder, salt, and pepper.
4. Add the sweet potatoes, diced tomatoes, and browned ground beef mixture to a large pot or Dutch oven. Simmer over medium-low heat for 20-25 minutes, or until the sweet potatoes are tender.

Cooking Time: 35-40 minutes

Traditional Mexican Birria Stew

Birria is a hearty and flavorful stew originating from Jalisco, Mexico. This recipe brings together tender goat meat or beef, rich spices, and a tangy broth that’s perfect for warming up on a chilly day.

Ingredients:

– 1 pound goat meat (or beef) cut into large pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup dried guajillo chilies, stemmed and seeded
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and black pepper, to taste
– 4 cups beef broth
– 2 tablespoons lard or vegetable oil
– 2 tablespoons tomato paste
– 2 lime wedges, for serving

Instructions:

1. In a large pot, heat the lard or oil over medium heat.
2. Add the onions and cook until softened, about 5 minutes.
3. Add the garlic, cumin, paprika, salt, and pepper. Cook for 1 minute.
4. Add the goat meat or beef and cook until browned, about 5 minutes.
5. Add the chilies, broth, tomato paste, and browned meat mixture. Bring to a boil, then reduce heat and simmer for 2 hours or overnight.
6. Serve with lime wedges and warm tortillas, if desired.

Cooking Time: 2 hours

Mexican Beef and Hominy Stew (Pozole Rojo)

This hearty stew is a traditional Mexican dish that combines tender beef, creamy hominy, and bold spices. Perfect for a chilly evening, this Pozole Rojo is sure to warm your belly and your spirits.

Ingredients:

– 1 lb beef brisket or chuck, cut into bite-sized pieces
– 2 cups hominy (dried or canned)
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 cups beef broth
– 1 tsp ground cumin
– 1 tsp chili powder
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)

Instructions:

1. Brown the beef in a large pot over medium-high heat. Remove from pot and set aside.
2. Add onion, garlic, and red bell pepper to the pot. Cook until tender, about 5 minutes.
3. Add hominy, diced tomatoes, beef broth, cumin, chili powder, salt, and pepper to the pot. Stir well.
4. Return the browned beef to the pot and bring to a simmer.
5. Reduce heat and let stew cook for 1-2 hours or until beef is tender.
6. Serve hot, garnished with chopped cilantro if desired.

Cooking Time: 1-2 hours

Smoky Mexican Beef Stew with Ancho Chiles

This hearty stew combines tender beef, rich ancho chile flavor, and a hint of smokiness from chipotle peppers. Perfect for a cozy night in or a gathering with friends.

Ingredients:

– 1 lb beef brisket or chuck, cut into 2-inch pieces
– 2 large onions, chopped
– 3 cloves garlic, minced
– 2 ancho chiles, stemmed and seeded
– 1 chipotle pepper in adobo sauce, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1 tsp ground cumin
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)

Instructions:

1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown the beef in batches, then set aside.
3. Add onions and garlic; cook until softened, about 5 minutes.
4. Add ancho chiles, chipotle pepper, cumin, salt, and pepper. Cook for 1 minute.
5. Stir in diced tomatoes and beef broth.
6. Return beef to the pot; bring to a simmer.
7. Reduce heat to low; cook, covered, for 2 hours or until beef is tender.

Cooking Time: 2 hours

Mexican Beef and Black Bean Stew

This flavorful stew is a perfect blend of tender beef, creamy black beans, and aromatic spices, all wrapped up in a rich and spicy broth. Perfect for a chilly evening or a quick weeknight meal.

Ingredients:

– 1 lb beef chuck, cut into bite-sized pieces
– 2 cups cooked black beans
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/4 cup beef broth
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat

Instructions:

1. In a large pot, brown the beef over medium-high heat.
2. Add the onion, garlic, and red bell pepper; cook until softened.
3. Stir in cumin, smoked paprika, and cooked black beans.
4. Add diced tomatoes, beef broth, salt, and pepper.
5. Simmer for 30 minutes or until flavors have melded together.

Cooking Time: 45-60 minutes

Spicy Mexican Beef and Corn Stew

A hearty and flavorful stew that combines the bold flavors of Mexico with the warmth of spices. This recipe is perfect for a cozy night in or a family dinner.

Ingredients:

– 1 pound beef cubes (such as flank steak or chuck)
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup frozen corn kernels
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 2 cups beef broth

Instructions:

1. Heat the olive oil in a large Dutch oven or pot over medium-high heat.
2. Add the onion, garlic, and bell pepper; cook until the vegetables are tender, about 5 minutes.
3. Add the beef cubes and cook until browned, about 3-4 minutes.
4. Stir in the cumin, smoked paprika, and cayenne pepper; cook for 1 minute.
5. Add the diced tomatoes, corn kernels, and beef broth; bring to a boil.
6. Reduce heat to low and simmer, covered, for 30 minutes or until the beef is tender.

Cooking Time: 40 minutes

Mexican Beef Barbacoa Stew

Experience the rich flavors of Mexico with this hearty and comforting beef barbacoa stew recipe. Slow-cooked to perfection, tender chunks of beef are smothered in a tangy tomato-based sauce, perfect for a weeknight dinner or special occasion.

Ingredients:

– 2 lbs beef brisket or chuck roast, cut into 2-inch pieces
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1 tsp dried oregano
– 1/2 tsp ground cumin
– Salt and pepper to taste
– 8 corn tortillas, cut into strips (optional)
– Fresh cilantro, chopped (optional)

Instructions:

1. Heat oil in a large Dutch oven or pot over medium-high heat.
2. Add beef and cook until browned on all sides, about 5 minutes. Remove from pot.
3. Add onion and garlic; cook until softened, about 3-4 minutes.
4. Add diced tomatoes, beef broth, oregano, cumin, salt, and pepper. Stir to combine.
5. Return beef to pot, cover, and simmer for 2-1/2 hours or until tender.
6. Serve stew with tortilla strips and garnish with cilantro, if desired.

Cooking Time: 2-1/2 hours

Mexican Beef and Squash Stew (Calabacitas con Carne)

A hearty and flavorful stew that combines the richness of beef with the sweetness of summer squash, all wrapped up in a savory Mexican-inspired broth.

Ingredients:

– 1 lb beef chuck, cut into bite-sized pieces
– 2 medium zucchinis, sliced
– 1 large yellow squash, sliced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can diced tomatoes (14.5 oz)
– 1 tsp ground cumin
– 1 tsp chili powder
– Salt and pepper to taste
– 2 tbsp vegetable oil

Instructions:

1. Heat oil in a large Dutch oven over medium-high heat.
2. Add beef; cook until browned, about 3-4 minutes. Remove from pot.
3. Add onion and garlic; cook until softened, about 5 minutes.
4. Add squash, cumin, and chili powder; cook for an additional 2-3 minutes.
5. Return beef to the pot; add diced tomatoes. Season with salt and pepper.
6. Simmer stew over low heat for 30-40 minutes or until beef is tender.

Cooking Time: 45-50 minutes

Mexican Beef and Chickpea Stew

This flavorful stew combines tender beef, creamy chickpeas, and vibrant spices to create a deliciously comforting meal. Perfect for a chilly evening or a quick weeknight dinner.

Ingredients:

– 1 lb beef (such as flank steak or skirt steak), sliced into thin strips
– 1 can chickpeas (14.5 oz)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– Salt and pepper, to taste
– 1 can diced tomatoes (14.5 oz)
– 1 cup beef broth
– 1 tbsp olive oil

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Add the beef and cook until browned, about 3-4 minutes. Remove from pot.
2. Add the onion, garlic, and bell pepper to the pot. Cook until the vegetables are tender, about 5 minutes.
3. Stir in cumin, chili powder, and paprika. Cook for 1 minute.
4. Add the chickpeas, diced tomatoes, beef broth, browned beef, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the flavors have melded together.

Cooking Time: 40-45 minutes

Mexican Beef and Lentil Stew

A flavorful and hearty stew that combines tender beef and lentils with the bold flavors of Mexico.

Ingredients:

– 1 pound beef, cut into bite-sized pieces
– 1 cup dried green or brown lentils, rinsed and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 cups beef broth
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat

Instructions:

1. In a large pot or Dutch oven, brown the beef over medium-high heat.
2. Add the onion, garlic, and bell pepper; cook until the vegetables are tender.
3. Add the lentils, diced tomatoes, beef broth, cumin, smoked paprika, salt, and pepper.
4. Bring to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the lentils are tender.
5. Taste and adjust the seasoning as needed.

Cooking Time: 45-50 minutes

Mexican Beef and Green Chile Stew

This hearty stew is a flavorful blend of tender beef, vibrant green chilies, and rich spices, perfect for a cozy dinner.

Ingredients:

– 1 lb beef stew meat (chuck or round)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 large cans (14.5 oz each) diced green chilies
– 1 can (15 oz) crushed tomatoes
– 1 tsp ground cumin
– 1 tsp chili powder
– Salt and pepper, to taste
– 1/4 cup water

Instructions:

1. Brown the beef in a large pot over medium-high heat, breaking it up with a spoon as it cooks.
2. Add onions and garlic; cook until softened, about 5 minutes.
3. Stir in green chilies, cumin, chili powder, salt, and pepper.
4. Add crushed tomatoes and water; bring to a simmer.
5. Reduce heat to low and let stew cook for 1 hour and 15 minutes, or until beef is tender.

Cooking Time: 1 hour and 15 minutes

Mexican Beef and Tomato Stew (Carne en Jocón)

This hearty stew is a staple of Mexican cuisine, made with tender beef, fresh tomatoes, and aromatic spices. Serve it with warm tortillas or crusty bread for a comforting meal.

Ingredients:

– 1 pound beef brisket or chuck, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium tomatoes, diced
– 1 jalapeño pepper, chopped
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– 2 cups beef broth

Instructions:

1. Heat oil in a large pot over medium-high heat. Add the beef and cook until browned, about 5 minutes.
2. Add the onions, garlic, tomatoes, jalapeño, cumin, paprika, salt, and pepper. Cook for 10 minutes, stirring occasionally.
3. Pour in the beef broth and bring to a boil.
4. Reduce heat to low and simmer, covered, for 1 1/2 hours or until the beef is tender.
5. Serve hot, garnished with chopped fresh cilantro if desired.

Cooking Time: 1 hour 30 minutes

Mexican Beef and Sweet Potato Stew

Warm up with this hearty and flavorful stew that combines tender beef, sweet potatoes, and a blend of Mexican spices. This comforting dish is perfect for a chilly evening or a quick weeknight meal.

Ingredients:

– 1 lb beef (such as chuck or shank), cut into bite-sized pieces
– 2 large sweet potatoes, peeled and cubed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes with green chilies
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– Salt and pepper, to taste
– 2 tbsp olive oil

Instructions:

1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the beef and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the onion, garlic, and bell pepper to the pot; cook until the vegetables are tender, about 5-7 minutes.
4. Add the sweet potatoes, cumin, chili powder, paprika, salt, and pepper. Stir to combine.
5. Add the browned beef back into the pot and stir to combine.
6. Bring the stew to a simmer and let cook for 30-40 minutes or until the sweet potatoes are tender.

Cooking Time: 45-60 minutes

Summary

Are you craving the bold flavors of Mexico? Look no further! This collection of 18 spicy Mexican stew recipes is perfect for slow-cooking enthusiasts. From classic Carne Guisada to hearty Pozole Rojo, each recipe showcases the rich traditions of Mexican cuisine. With ingredients like chipotle peppers, ancho chiles, and hominy, these stews are sure to satisfy your cravings. Whether you’re a fan of beef, pork, or vegetarian options, there’s something for everyone in this comprehensive guide. So why wait? Dive into the world of spicy Mexican cooking today!

Are you tired of the same old turkey sandwich or leftover soup? Look no further! We’ve got 18 delicious and easy-to-make recipe ideas that will help you use up your leftover turkey in a whole new way. From comforting casseroles to hearty stews, these slow cooker recipes are perfect for using up that extra turkey from the holidays.

Whether you’re looking for a quick and easy lunch or a satisfying dinner, we’ve got a recipe that’s sure to please. And the best part? Most of these recipes require minimal prep work, so you can simply toss everything in the crockpot and let it do the rest of the work. So go ahead, get creative, and transform your leftover turkey into a culinary masterpiece!

Creamy Turkey and Wild Rice Soup

Warm up with this comforting and flavorful soup, perfect for a chilly evening or a family gathering.

Ingredients:

– 1 pound boneless turkey breast or thighs, diced
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 cups mixed wild rice blend
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)

Instructions:

1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add diced turkey and cook until browned, breaking up with a spoon as needed.
3. Stir in wild rice blend and chicken broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until rice is tender.
4. Stir in heavy cream and season with salt and pepper to taste.
5. Serve hot, garnished with parsley or thyme if desired.

Cooking Time: 45-50 minutes

Slow Cooker Turkey Tetrazzini

This creamy, cheesy casserole is a delicious twist on the classic turkey tetrazzini. Perfect for a weeknight dinner or special occasion, this slow cooker recipe allows you to cook and serve with ease.

Ingredients:

– 1 lb boneless, skinless turkey breast or thighs
– 1 cup cream of mushroom soup
– 1/2 cup milk
– 1 cup shredded cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1 tsp dried thyme
– Salt and pepper to taste
– 8 oz mushrooms (button or cremini), sliced

Instructions:

1. Place the turkey in the slow cooker.
2. In a separate bowl, mix together the cream of mushroom soup, milk, thyme, salt, and pepper. Pour over the turkey.
3. Add the shredded cheddar cheese on top of the turkey mixture.
4. Arrange the sliced mushrooms on top of the cheese.
5. Sprinkle Parmesan cheese over the mushrooms.
6. Cook on low for 6-8 hours or high for 3-4 hours.

Serve: Serve hot, garnished with chopped fresh parsley if desired.

Turkey and Stuffing Casserole

This classic casserole combines the flavors of roasted turkey with a savory stuffing and creamy sauce, making it a perfect addition to your holiday menu.

Ingredients:

– 1 pound cooked turkey breast or thighs, diced
– 2 cups cubed bread (white or whole wheat)
– 1/4 cup butter, melted
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon poultry seasoning
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup chicken broth
– 1/2 cup heavy cream

Instructions:

1. Preheat oven to 350°F (180°C).
2. In a large skillet, sauté the chopped onion and minced garlic until softened.
3. Add the melted butter, poultry seasoning, salt, and pepper to the skillet and stir until combined.
4. Add the diced turkey and bread cubes to the skillet and stir until well coated with the mixture.
5. Transfer the mixture to a 9×13 inch baking dish.
6. Pour the chicken broth and heavy cream over the top of the casserole.
7. Bake for 25-30 minutes or until the casserole is hot and bubbly.

Cooking Time: 25-30 minutes

Leftover Turkey Chili

Transform your leftover turkey into a delicious and comforting chili dish. This recipe is perfect for using up roasted turkey, vegetables, and canned goods to create a hearty meal.

Ingredients:

– 2 cups leftover roasted turkey, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1 tablespoon chili powder
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat

Instructions:

1. In a large pot or Dutch oven, cook the diced onion over medium heat until softened.
2. Add the garlic and cook for an additional minute.
3. Stir in the chili powder and cook for 30 seconds.
4. Add the turkey, diced tomatoes, red kidney beans, and chicken broth. Season with salt and pepper to taste.
5. Bring the mixture to a simmer and let cook for 20-25 minutes or until heated through.

Cooking Time: 20-25 minutes

Turkey and Vegetable Stew

This hearty stew combines tender turkey with a medley of colorful vegetables, perfect for a cozy weeknight dinner or special occasion.

Ingredients:

– 1 lb boneless, skinless turkey breast or thighs, cut into 1-inch pieces
– 2 medium carrots, peeled and chopped
– 2 medium zucchini, sliced
– 1 large red bell pepper, seeded and chopped
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– 1 tsp dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat oil in a large Dutch oven or pot over medium-high heat.
2. Add turkey; cook until browned, about 5 minutes. Remove from pot.
3. Add carrots, zucchini, bell pepper, and garlic; cook until vegetables are tender, about 10 minutes.
4. Stir in diced tomatoes, chicken broth, thyme, salt, and pepper.
5. Return turkey to pot; simmer, covered, for 20-25 minutes or until cooked through.

Cooking Time: 40-45 minutes

Crockpot Turkey Noodle Soup

This comforting soup is a perfect remedy for a chilly day. With minimal effort and maximum flavor, this recipe is a staple for any mealtime.

Ingredients:

– 1 lb boneless, skinless turkey breast or thighs
– 4 cups chicken broth
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup noodles (egg noodles or rice noodles work well)
– 1 tsp dried thyme
– Salt and pepper, to taste

Instructions:

1. Place the turkey, onion, garlic, chicken broth, and thyme in the Crockpot.
2. Cook on Low for 6-8 hours or High for 3-4 hours.
3. About 30 minutes before serving, add the noodles.
4. Season with salt and pepper to taste.

Cooking Time: 6-8 hours (Low) or 3-4 hours (High)

Turkey and Dumplings

Warm up with a comforting bowl of turkey and dumplings, a classic comfort food that’s easy to make and satisfying to eat.

Ingredients:

– 1 pound ground turkey
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 2 teaspoons poultry seasoning
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups chicken broth
– 2 tablespoons butter
– 2 cups biscuit or dumpling mix

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the turkey, onion, and garlic over medium-high heat until the turkey is browned, breaking it up into small pieces as it cooks.
3. Add the flour, poultry seasoning, salt, and pepper to the skillet and stir to combine.
4. Gradually add the chicken broth to the skillet, whisking continuously.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
6. Stir in the butter until melted.
7. Follow the package instructions to prepare the biscuit or dumpling mix.
8. Serve the turkey and dumplings hot.

Cooking Time: 30-40 minutes

BBQ Pulled Turkey Sandwiches

BBQ Pulled Turkey Sandwiches: A Twist on a Classic

Get ready to elevate your sandwich game with these delicious BBQ Pulled Turkey Sandwiches! This recipe combines the tender flavors of turkey breast with the sweet and tangy taste of barbecue sauce, all piled high on a soft bun.

Ingredients:

– 2 lbs boneless, skinless turkey breast
– 1/4 cup BBQ sauce
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– 4 hamburger buns
– Coleslaw or pickles for topping (optional)

Instructions:

1. Preheat oven to 300°F (150°C).
2. In a small bowl, whisk together BBQ sauce, brown sugar, and smoked paprika.
3. Place turkey breast in a large baking dish and brush with the BBQ glaze.
4. Cover with aluminum foil and bake for 2 hours, or until tender and easily shredded.
5. Shred the turkey breast with two forks and stir in any remaining BBQ glaze.
6. Split the hamburger buns in half and toast lightly.
7. Spoon the pulled turkey onto the buns and top with coleslaw or pickles, if desired.

Cooking Time: 2 hours

Turkey and Sweet Potato Curry

This flavorful curry combines tender turkey with roasted sweet potatoes and a blend of aromatic spices, making it a perfect meal for a chilly evening.

Ingredients:

– 1 lb boneless, skinless turkey breast or thighs, cut into bite-sized pieces
– 2 large sweet potatoes, peeled and cubed
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/2 teaspoon paprika
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roast sweet potatoes in the oven for 20-25 minutes, or until tender.
3. In a large skillet, cook turkey over medium-high heat until browned, about 5-7 minutes.
4. Add onions and garlic to the skillet and cook until softened, about 3-4 minutes.
5. Stir in curry powder, cumin, turmeric, and paprika; cook for 1 minute.
6. Add coconut milk and roasted sweet potatoes to the skillet; season with salt and pepper.
7. Simmer the curry for 10-15 minutes or until the flavors have melded together.
8. Serve hot, garnished with fresh cilantro leaves.

Cooking Time: Approximately 45-50 minutes.

Slow Cooker Turkey Pot Pie Filling

Elevate your comfort food game with this easy-to-make slow cooker turkey pot pie filling recipe, perfect for a cozy dinner or leftover meal. Simply combine tender turkey, creamy vegetables, and savory seasonings in your slow cooker, and let the magic happen!

Ingredients:

– 1 lb boneless, skinless turkey breast or thighs
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed frozen vegetables (peas, carrots, corn)
– 1/2 cup all-purpose flour
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup chicken broth

Instructions:

1. In the slow cooker, combine turkey, onion, garlic, frozen vegetables, flour, thyme, salt, and pepper.
2. Pour in chicken broth until the mixture is just covered.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Shred the turkey with two forks before serving.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Turkey and Corn Chowder

A hearty and comforting soup perfect for a chilly day, this Turkey and Corn Chowder combines the flavors of roasted turkey, sweet corn, and creamy potatoes.

Ingredients:

– 1 pound cooked turkey breast or thighs, diced
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup frozen corn kernels
– 1 large potato, peeled and diced
– 4 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. In a large pot or Dutch oven, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add turkey, corn kernels, and diced potato. Cook for 2-3 minutes, stirring occasionally.
3. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15-20 minutes or until potatoes are tender.
4. Stir in heavy cream and season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 25-30 minutes

Mexican Turkey Tortilla Soup

Warm up with this flavorful and comforting soup that combines the spices of Mexico with the richness of turkey.

Ingredients:

– 1 lb ground turkey
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp cumin
– 1 tsp paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into thin strips
– Optional: avocado, shredded cheese, and sour cream for topping

Instructions:

1. In a large pot, cook the turkey over medium-high heat until browned, breaking it up with a spoon as it cooks.
2. Add the onion, garlic, and bell pepper; cook until the vegetables are tender.
3. Stir in cumin, paprika, salt, and pepper.
4. Pour in chicken broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Add tortilla strips and cook for an additional 10-15 minutes or until they’re softened and the soup has thickened slightly.

Cooking Time: 35-40 minutes

Turkey and Lentil Stew

This comforting stew is a perfect blend of tender turkey, nutritious lentils, and aromatic spices, making it a delicious and satisfying meal for any time of the year.

Ingredients:

– 1 pound boneless, skinless turkey breast or thighs
– 1 cup dried green or brown lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 large carrot, peeled and chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. In a large pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat.
2. Add the turkey and cook until browned, about 5 minutes.
3. Add the onions, garlic, carrot, lentils, cumin, paprika, salt, and pepper. Cook for 1 minute, stirring constantly.
4. Pour in the diced tomatoes and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the lentils are tender.
5. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 35-45 minutes

Turkey and Wild Mushroom Stroganoff

A hearty and flavorful dish that combines the richness of wild mushrooms with the tenderness of turkey, all wrapped up in a creamy sauce.

Ingredients:

– 1 lb boneless, skinless turkey breast, cut into bite-sized pieces
– 2 cups mixed wild mushrooms (such as chanterelle, cremini, and shiitake), cleaned and sliced
– 2 tbsp butter
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup beef broth
– 1/2 cup heavy cream
– 1 tsp Dijon mustard
– Salt and pepper to taste
– Chopped fresh parsley for garnish

Instructions:

1. Cook the turkey in a large skillet over medium-high heat until browned, about 5 minutes. Remove from heat and set aside.
2. In the same skillet, add butter and sauté the mushrooms until they release their moisture and start to brown, about 3-4 minutes.
3. Add onion and garlic to the skillet; cook until the onion is translucent, about 1 minute.
4. Add beef broth, heavy cream, mustard, salt, and pepper to the skillet. Stir to combine.
5. Return the turkey to the skillet and simmer until coated in the sauce, about 5 minutes.
6. Serve hot, garnished with parsley.

Cooking Time: About 20-25 minutes

Turkey and Black Bean Enchilada Filling

This flavorful filling combines the savory taste of turkey with the spicy kick of black beans, all wrapped up in a rich and creamy sauce. Perfect for enchiladas, tacos, or as a topping for baked potatoes.

Ingredients:

– 1 lb cooked turkey breast, shredded
– 1 cup cooked black beans, rinsed and drained
– 1/2 cup chopped onion
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1 can (10 oz) enchilada sauce
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion, cilantro, and jalapeño; cook until the onion is translucent, about 3-4 minutes.
3. Add the turkey, black beans, cumin, salt, and pepper; stir to combine.
4. Pour in the enchilada sauce and bring the mixture to a simmer.
5. Reduce heat to low and let it cook for 10-15 minutes or until the filling has thickened slightly.

Cooking Time: 20-25 minutes

Slow Cooker Turkey and Rice Casserole

This comforting casserole is a perfect solution for a busy day. With just a few simple ingredients, your slow cooker will work its magic to create a deliciously flavorful dish that’s sure to please.

Ingredients:

– 1 lb boneless turkey breast or thighs
– 2 cups cooked white rice
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1 can (10.5 oz) of condensed cream of chicken soup
– 1/2 cup milk
– 1 tsp dried thyme
– Salt and pepper to taste

Instructions:

1. In the slow cooker, combine turkey, onion, garlic, peas and carrots, cream of chicken soup, milk, and thyme.
2. Stir in cooked rice until well combined.
3. Season with salt and pepper to taste.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Serve hot and enjoy!

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Turkey and Spinach Lasagna

This hearty lasagna combines the flavors of tender turkey, wilted spinach, and melted mozzarella cheese, perfect for a satisfying weeknight dinner or special occasion. With its rich flavors and textures, this dish is sure to become a family favorite.

Ingredients:

– 1 lb ground turkey
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1 cup lasagna noodles
– 2 cups marinara sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a large skillet, cook turkey, onion, and garlic until the turkey is browned, breaking it up into small pieces as it cooks.
4. Stir in spinach leaves and cook until wilted.
5. Assemble the lasagna by spreading marinara sauce on the bottom of a 9×13-inch baking dish, followed by layers of cooked lasagna noodles, turkey mixture, and shredded mozzarella cheese.
6. Top with Parmesan cheese and bake for 30-35 minutes or until the cheese is melted and bubbly.

Cooking Time: 30-35 minutes

Turkey and White Bean Cassoulet

This hearty casserole combines tender turkey, creamy white beans, and aromatic vegetables for a satisfying and flavorful meal.

Ingredients:

– 1 pound boneless, skinless turkey breast or thighs, cut into bite-sized pieces
– 1 can (15 ounces) cannellini beans, drained and rinsed
– 2 medium carrots, peeled and diced
– 1 large celery stalk, diced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 1 tablespoon olive oil
– 1/4 cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add turkey and cook until browned, about 5 minutes.
3. In a separate pot, combine white beans, carrots, celery, onion, garlic, thyme, salt, and pepper. Add chicken broth and bring to a simmer.
4. Transfer the bean mixture to a 9×13-inch baking dish. Top with turkey pieces and cover with aluminum foil.
5. Bake for 30 minutes, then remove foil and continue baking for an additional 10-15 minutes, or until the casserole is hot and bubbly.

Cooking Time: 40-45 minutes

Summary

Get creative with your leftover turkey with these 18 delicious crockpot recipes! From soups to casseroles, sandwiches to curries, there’s something for everyone. Try Creamy Turkey and Wild Rice Soup, Slow Cooker Turkey Tetrazzini, or Turkey and Stuffing Casserole. For a twist on classic chili, go for Leftover Turkey Chili. If you’re in the mood for something international, try Turkey and Sweet Potato Curry or Mexican Turkey Tortilla Soup. With these easy-to-make recipes, you’ll never have to worry about using up your turkey leftovers again.

Are you tired of the same old cooking routine? Want to elevate your dishes with bold flavors and tender textures? Look no further! Brining is a simple yet powerful technique that can take your meats from bland to grand. By soaking your meat in a flavorful liquid before cooking, you can add depth, moisture, and aroma to even the most basic of dishes.

In this article, we’ll explore 20 mouthwatering brine recipes for various types of meat, from classic roast chicken to exotic jerk chicken. From savory to sweet, these brines are sure to please even the pickiest eaters. Whether you’re a seasoned chef or a culinary newbie, our flavorful brine recipes will have you cooking like a pro in no time.

Classic Saltwater Brine for Roast Chicken

Elevate your roast chicken game with this simple yet effective brine recipe that adds flavor and tenderizes the meat. Perfect for special occasions or everyday meals.

Ingredients:

– 1 gallon water
– 1 cup kosher salt
– 1/2 cup brown sugar
– 2 tbsp black peppercorns
– 2 tbsp pink peppercorns (optional)

Instructions:

1. In a large pot, combine the water, kosher salt, brown sugar, black peppercorns, and pink peppercorns (if using).
2. Bring the mixture to a boil over high heat, stirring until the salt and sugar dissolve.
3. Remove from heat and let cool to room temperature.
4. Place your roast chicken in a large container or zip-top bag and pour the cooled brine solution over it.
5. Refrigerate for at least 24 hours or up to 48 hours.
6. Before roasting, remove the chicken from the brine and pat dry with paper towels.

Cooking Time:

– Roast the chicken in a preheated oven at 425°F (220°C) for about 45-50 minutes, or until cooked through.

Apple Cider Vinegar Brine for Pork Chops

Elevate your pork chops with a tangy and sweet apple cider vinegar brine that adds depth of flavor and tenderizes the meat.

Ingredients:

– 1 cup apple cider vinegar
– 1/2 cup water
– 1/4 cup brown sugar
– 2 tbsp salt
– 1 tsp black pepper
– 2 cloves garlic, minced
– 2 sprigs fresh thyme

Instructions:

1. In a large bowl, whisk together apple cider vinegar, water, brown sugar, salt, black pepper, and garlic until the sugar dissolves.
2. Add the thyme sprigs to the brine mixture and stir well.
3. Place the pork chops in a large zip-top plastic bag or a non-reactive container with a lid. Pour the brine mixture over the pork chops, making sure they are fully covered.
4. Seal the bag or cover the container with plastic wrap. Refrigerate for at least 2 hours or overnight (up to 12 hours).
5. Preheat grill or oven to cook the pork chops according to your preference.

Cooking Time: 20-25 minutes per side, depending on thickness of the pork chops and desired level of doneness.

Spicy Honey Brine for Grilled Shrimp

Elevate your grilled shrimp game with this sweet and spicy brine that adds depth of flavor without overpowering the natural taste of the seafood. Perfect for a summer BBQ or dinner party.

Ingredients:

– 1 cup water
– 1/2 cup honey
– 2 tablespoons apple cider vinegar
– 1 tablespoon soy sauce
– 1 teaspoon Sriracha sauce
– 1/4 teaspoon smoked paprika
– 1/4 teaspoon garlic powder
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish (optional)

Instructions:

1. In a large bowl, whisk together water, honey, apple cider vinegar, soy sauce, Sriracha sauce, smoked paprika, and garlic powder until well combined.
2. Add salt and pepper to taste.
3. Submerge 1 pound of shrimp in the brine for at least 30 minutes or overnight.
4. Preheat grill to medium-high heat. Remove shrimp from brine, pat dry with paper towels, and cook for 2-3 minutes per side, or until pink and cooked through.

Cooking Time: 6-8 minutes total

Garlic and Herb Brine for Turkey Breast

Elevate your turkey breast with a flavorful brine that combines the pungency of garlic with the brightness of herbs. This simple recipe is perfect for special occasions or everyday meals.

Ingredients:

– 1 cup kosher salt
– 1/2 cup brown sugar
– 4 cups water
– 1/4 cup white wine (optional)
– 4 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary leaves
– 1 tablespoon chopped fresh thyme leaves
– 1 lemon, quartered

Instructions:

1. In a large bowl, combine salt, brown sugar, and water. Stir until dissolved.
2. Add white wine (if using), garlic, rosemary, and thyme to the brine mixture. Stir well.
3. Submerge turkey breast in the brine, making sure it is fully covered.
4. Refrigerate for at least 8 hours or overnight (12 hours).
5. Remove the turkey from the brine, pat dry with paper towels, and cook as desired.

Cooking Time: 0 hours (brining time) + cooking method of your choice (e.g., roasting, grilling, or sautéing)

Citrus and Soy Brine for Salmon Fillets

This recipe creates a flavorful and aromatic brine that enhances the natural taste of salmon fillets, with a perfect balance of citrusy freshness and savory soy.

Ingredients:

– 1 cup water
– 1/2 cup soy sauce
– 1/4 cup freshly squeezed orange juice
– 1/4 cup freshly squeezed grapefruit juice
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon grated ginger

Instructions:

1. In a large bowl or zip-top bag, combine water, soy sauce, orange juice, grapefruit juice, brown sugar, garlic, and ginger.
2. Add salmon fillets to the brine, making sure they are fully submerged.
3. Refrigerate for at least 30 minutes or up to 4 hours.
4. Preheat grill or oven to desired temperature (400°F/200°C).
5. Remove salmon from brine, pat dry with paper towels, and cook according to your preference.

Cooking Time:

– Grilled salmon: 8-12 minutes per side
– Baked salmon: 10-15 minutes

Maple Brown Sugar Brine for Smoked Ham

Elevate your smoked ham game with this sweet and savory brine, infused with the richness of maple syrup and the warmth of brown sugar.

Ingredients:

– 1 cup water
– 1/2 cup maple syrup
– 1/4 cup brown sugar
– 2 tablespoons kosher salt
– 1 tablespoon black peppercorns

Instructions:

1. In a medium saucepan, combine water, maple syrup, brown sugar, and kosher salt. Bring to a boil over high heat, stirring until the sugar has dissolved.
2. Reduce heat to low and simmer for 10 minutes.
3. Remove from heat and let cool slightly.
4. Add black peppercorns and stir to combine.
5. Use the brine immediately or store it in an airtight container in the refrigerator for up to 2 weeks.

Cooking Time:

– No cooking time required, as this is a brine solution.

Beer and Mustard Brine for Bratwurst

Elevate your bratwurst game with this flavorful beer and mustard brine, perfect for grilling or pan-frying. This simple recipe adds a depth of flavor to the classic sausage.

Ingredients:

– 1 cup beer (any style, but lighter beers work best)
– 1/2 cup whole-grain mustard
– 1/4 cup brown sugar
– 1 tablespoon salt
– 1 teaspoon black pepper
– 4-6 bratwurst sausages

Instructions:

1. In a large bowl, whisk together beer, mustard, brown sugar, salt, and pepper until well combined.
2. Add the bratwurst sausages to the brine, making sure they are fully submerged.
3. Cover the bowl with plastic wrap or aluminum foil and refrigerate for at least 4 hours or overnight (8-12 hours).
4. Preheat grill or pan to medium-high heat. Remove sausages from brine, letting any excess liquid drip off.
5. Cook bratwurst according to your preference (grill or pan-fry).

Cooking Time:

– Grilling: 6-8 minutes per side
– Pan-frying: 4-6 minutes per side

Rosemary and Lemon Brine for Whole Fish

Rosemary and Lemon Brine for Whole Fish: A Refreshing Twist on Traditional Brining

This aromatic brine combines the brightness of lemon with the earthy flavor of rosemary, perfect for a whole fish like salmon or sea bass.

Ingredients:

– 1 cup kosher salt
– 1 cup water
– 1/4 cup freshly squeezed lemon juice
– 2 tablespoons chopped fresh rosemary leaves
– 2 cloves garlic, minced (optional)
– Whole fish (about 2-3 pounds), rinsed and patted dry

Instructions:

1. In a large bowl, combine salt, water, lemon juice, and rosemary. Stir until the salt is dissolved.
2. Add the garlic (if using) and stir to combine.
3. Submerge the whole fish in the brine, making sure it’s fully covered.
4. Refrigerate for 2-4 hours or overnight (8-12 hours).
5. Preheat your oven to 400°F (200°C). Remove the fish from the brine, pat dry with paper towels.
6. Cook the fish according to your preferred method: bake, grill, or pan-fry.

Cooking Time: 15-20 minutes for a whole fish of about 2-3 pounds.

Juniper Berry Brine for Venison Roast

Elevate your venison roast with this aromatic brine infused with juniper berries, perfect for a gamey and flavorful meal. This simple recipe adds depth and complexity to the rich flavor of venison.

Ingredients:

– 1 cup water
– 1/2 cup kosher salt
– 1/4 cup brown sugar
– 2 tablespoons juniper berries, crushed
– 2 cloves garlic, minced
– 1 teaspoon black peppercorns

Instructions:

1. In a small saucepan, combine water, kosher salt, and brown sugar. Heat over medium heat until the sugar dissolves.
2. Add crushed juniper berries, garlic, and black peppercorns to the brine mixture. Stir to combine.
3. Remove from heat and let cool to room temperature.
4. Place your venison roast in a large container or zip-top bag. Pour the cooled brine over the roast, making sure it’s fully submerged.
5. Refrigerate for at least 2 hours or overnight (8-12 hours).
6. Preheat oven to 325°F (165°C). Remove the roast from the brine and pat dry with paper towels before cooking.

Cooking Time:

– Roast in a preheated oven for about 20 minutes per pound, or until the internal temperature reaches 130°F (54°C) for medium-rare.

Sweet Tea Brine for Fried Chicken

Sweet Tea Brine for Fried Chicken: Elevate your fried chicken game with this sweet tea-infused brine that adds a depth of flavor and tenderizes the meat.

Ingredients:

– 1 quart (4 cups) sweet tea, brewed strong
– 1 cup kosher salt
– 1/2 cup brown sugar
– 1 gallon water
– 2 tbsp black peppercorns

Instructions:

1. In a large pot or container, combine the sweet tea, kosher salt, and brown sugar. Stir until dissolved.
2. Add the gallon of water to the mixture, stirring well to combine.
3. Bring the brine to a boil, then reduce heat and simmer for 10 minutes.
4. Remove from heat and let cool to room temperature.
5. Strain the brine through a fine-mesh sieve into a clean container. Discard solids.

Usage:

1. Submerge your favorite fried chicken pieces (legs, thighs, wings, breasts) in the cooled brine for at least 2 hours or overnight.
2. Preheat frying oil to 350°F (175°C). Remove chicken from brine and dredge in flour or breading of your choice. Fry until golden brown and crispy.

Cooking Time:

– Brining: 2-24 hours
– Frying: 5-7 minutes per batch

Smoked Paprika Brine for Duck Breast

Smoked Paprika Brine for Duck Breast Recipe

This flavorful brine is perfect for marinating duck breast, adding depth and complexity to the rich game meat.

1. Ingredients:
   • 1 cup kosher salt
   • 1/2 cup brown sugar
   • 1 cup water
   • 2 tbsp smoked paprika
   • 1 tsp black pepper
   • 2 cloves garlic, minced
   • 1 lemon, quartered
2. Instructions:
   1. Mix all ingredients in a large bowl until the salt and sugar dissolve.
   2. Add the duck breast to the brine, ensuring it is fully submerged. Cover and refrigerate for at least 2 hours or overnight.
   3. Preheat your grill or oven to medium-high heat. Remove the duck from the brine and pat dry with paper towels.

Cooking Time: 12-15 minutes, or until cooked through. Serve immediately.

Ginger and Lime Brine for Scallops

Elevate your scallop dishes with this refreshing and aromatic brine, perfect for grilling or pan-searing. The combination of ginger, lime, and spices will add depth and complexity to your seafood.

Ingredients:

– 1 cup water
– 1/2 cup freshly squeezed lime juice
– 1/4 cup brown sugar
– 2 inches fresh ginger, peeled and thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper

Instructions:

1. In a medium saucepan, combine water, lime juice, brown sugar, ginger, garlic, salt, and pepper.
2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes.
3. Remove from heat and let cool to room temperature.
4. Strain the brine through a fine-mesh sieve into a large bowl or container.

Cooking Time: None required – use immediately or store in refrigerator for up to 2 weeks.

Bourbon and Molasses Brine for Ribs

Elevate your rib game with this rich and flavorful brine, perfect for slow-cooked ribs.

Ingredients:

– 1 cup kosher salt
– 1/2 cup brown sugar
– 1/4 cup bourbon whiskey
– 1/4 cup molasses
– 2 cups water
– 2 tablespoons black pepper
– 2 tablespoons garlic powder

Instructions:

1. In a large bowl, combine kosher salt, brown sugar, bourbon, molasses, and water. Whisk until dissolved.
2. Add black pepper and garlic powder; whisk to combine.
3. Place ribs in a large container or zip-top bag. Pour the brine over the ribs, making sure they are fully covered.
4. Refrigerate for at least 4 hours or overnight (up to 24 hours).
5. Preheat grill or smoker to desired temperature. Remove ribs from brine and pat dry with paper towels.
6. Cook ribs according to your preferred method (e.g., low and slow, direct heat).

Cooking Time: 2-3 hours for slow-cooked ribs; adjust time based on your cooking method.

Dill and Cucumber Brine for Gravlax

Elevate your gravlax game with this refreshing dill and cucumber brine, perfect for marinating your favorite fish. This simple yet flavorful recipe will add a bright and tangy twist to your traditional gravlax.

Ingredients:

– 1 cup (250ml) water
– 1/2 cup (125ml) white wine vinegar
– 1/4 cup (60g) granulated sugar
– 1/4 cup (15g) chopped fresh dill
– 1 large cucumber, peeled and thinly sliced
– 1 tablespoon (15g) kosher salt

Instructions:

1. In a medium saucepan, combine water, white wine vinegar, sugar, and kosher salt. Heat over low heat, stirring until the sugar dissolves.
2. Remove from heat and let cool to room temperature.
3. Add chopped fresh dill and sliced cucumber to the cooled brine mixture. Stir gently to combine.
4. Refrigerate the brine for at least 2 hours or overnight before using.

Cooking Time: N/A (this is a marinade, not a cooking method)

Use this delicious brine to marinate your gravlax and enjoy its bright flavors!

Coconut Milk Brine for Jerk Chicken

Elevate your jerk chicken game with this creamy coconut milk brine, adding a rich and velvety texture to the classic Caribbean dish. Perfect for grilling or baking, this brine is sure to impress.

Ingredients:

– 1 cup coconut milk
– 1/2 cup water
– 1/4 cup brown sugar
– 2 tablespoons jerk seasoning (store-bought or homemade)
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon salt

Instructions:

1. In a large bowl, whisk together coconut milk, water, brown sugar, jerk seasoning, garlic, lime juice, and salt until well combined.
2. Add chicken pieces (such as thighs or legs) to the brine, making sure they are fully submerged.
3. Refrigerate for at least 2 hours or overnight (8-12 hours).
4. Preheat grill or oven to desired temperature. Remove chicken from brine, pat dry with paper towels, and cook according to your preferred method.

Cooking Time: 30-40 minutes

Red Wine and Thyme Brine for Lamb Chops

This brine is the perfect way to add depth and complexity to your lamb chops. With its combination of red wine, thyme, and aromatics, it’s sure to become a new favorite.

Ingredients:

– 1 cup red wine (such as Cabernet Sauvignon or Merlot)
– 1/2 cup water
– 2 tablespoons olive oil
– 4 sprigs fresh thyme
– 2 cloves garlic, minced
– 1 teaspoon salt
– 1/2 teaspoon black pepper

Instructions:

1. In a small saucepan, combine red wine, water, olive oil, thyme, garlic, salt, and pepper.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes.
3. Remove from heat and let cool to room temperature.
4. Place lamb chops in a large zip-top plastic bag or a non-reactive container with a lid. Pour the cooled brine over the lamb.
5. Seal the bag or cover the container, and refrigerate for at least 2 hours or overnight.
6. Preheat grill or cook as desired.

Cooking Time: 4-6 minutes per side (depending on thickness of lamb chops)

Pineapple and Jalapeño Brine for Pork Tenderloin

Pineapple and Jalapeño Brine for Pork Tenderloin

This sweet and spicy brine adds a unique flavor profile to pork tenderloin, perfect for grilling or pan-frying. The combination of pineapple, jalapeño, garlic, and herbs creates a deliciously complex taste experience.

Ingredients:

– 1 cup pineapple juice
– 1/2 cup brown sugar
– 1/4 cup kosher salt
– 1/4 cup water
– 2 cloves garlic, minced
– 1 jalapeño pepper, seeded and chopped
– 1 tablespoon chopped fresh cilantro
– 1 teaspoon black peppercorns

Instructions:

1. In a medium saucepan, combine pineapple juice, brown sugar, kosher salt, and water. Heat over medium heat, stirring until the sugar dissolves.
2. Remove from heat and stir in garlic, jalapeño, cilantro, and black peppercorns.
3. Let brine cool to room temperature.
4. Place pork tenderloin in a large zip-top plastic bag or a non-reactive container with a lid. Pour the cooled brine over the meat, making sure it’s completely covered.
5. Refrigerate for at least 2 hours or overnight (up to 24 hours).
6. Preheat grill or pan to medium-high heat. Remove pork from brine and cook as desired.

Cooking Time:

– Grilled: 12-15 minutes per pound
– Pan-fried: 8-10 minutes per pound

Soy Sauce and Star Anise Brine for Peking Duck

Elevate your Peking duck game with this aromatic brine, infusing the meat with the savory flavors of soy sauce and star anise. Perfect for a special occasion or a dinner party.

Ingredients:

– 1 cup water
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 tablespoons vegetable oil
– 2 whole star anise pods, crushed
– 2 cloves garlic, minced
– 1 teaspoon grated ginger

Instructions:

1. In a large bowl, combine water, soy sauce, brown sugar, and vegetable oil.
2. Add the crushed star anise, garlic, and ginger to the mixture. Stir until well combined.
3. Place the Peking duck in the brine, making sure it’s fully submerged.
4. Refrigerate for at least 2 hours or overnight (up to 12 hours).
5. Preheat oven to 400°F (200°C). Remove the duck from the brine and pat dry with paper towels.
6. Cook the Peking duck according to your preferred method, such as roasting or grilling.

Cooking Time: At least 2 hours or overnight brining time, plus cooking time for the duck.

Pickling Spice Brine for Corned Beef

Elevate your corned beef game with this aromatic and tangy pickling spice brine, perfect for slow-cooked or boiled corned beef.

Ingredients:

– 1 cup water
– 1/2 cup white vinegar
– 1/4 cup brown sugar
– 2 tbsp pickling spice (containing mustard seeds, coriander seeds, and dill seed)
– 1 tsp salt
– 1/2 tsp black pepper

Instructions:

1. In a medium saucepan, combine water, white vinegar, brown sugar, pickling spice, salt, and black pepper.
2. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 10 minutes.
3. Remove from heat and let cool to room temperature.
4. Use the brine immediately or store it in an airtight container in the refrigerator for up to 1 week.

Cooking Time: None required. This brine is meant to be used with cooked corned beef.

Buttermilk and Hot Sauce Brine for Fried Turkey

Take your fried turkey game to the next level with this bold and tangy brine, infused with the pungent kick of hot sauce.

Ingredients:

– 1 gallon buttermilk
– 1/4 cup hot sauce (such as Frank’s RedHot)
– 1/2 cup kosher salt
– 1/4 cup brown sugar
– 2 tbsp black peppercorns

Instructions:

1. In a large container, whisk together buttermilk, hot sauce, and salt until dissolved.
2. Add brown sugar and whisk until combined.
3. Add black peppercorns to the mixture.
4. Place turkey in the brine, ensuring it’s fully submerged.
5. Refrigerate for at least 8 hours or overnight (up to 24 hours).
6. Before frying, remove turkey from brine and pat dry with paper towels.

Cooking Time:

– Frying time will vary depending on the size of your turkey. Aim for an internal temperature of 165°F (74°C).

Summary

Get ready to elevate your cooking game with these 20 flavorful brine recipes! From classic saltwater brine for roast chicken to sweet tea brine for fried chicken, and from spicy honey brine for grilled shrimp to soy sauce and star anise brine for Peking duck, there’s a brine recipe for every meat lover. Whether you’re looking to add moisture, boost flavor, or create a tender and juicy texture, these recipes will guide you through the process of making the perfect brine for your next culinary adventure.

Pressure canning is a great way to preserve food at home, and it’s easier than you might think! With just a few basic ingredients and some simple equipment, you can create a wide variety of delicious and nutritious foods that will last for months. In this article, we’ll explore 20 savory pressure canning recipes perfect for beginners. From classic canned tomato sauce to spicy pickled carrots, sweet applesauce to hearty beef stew, we’ve got something for everyone.

Whether you’re looking to stock your pantry with staples like chicken stock and canned corned beef hash, or want to try something new like maple bourbon peaches or roasted garlic mushrooms, these recipes are sure to inspire. And don’t worry if you’re new to pressure canning – we’ll walk you through the basics of getting started, from preparing your equipment to ensuring a safe and successful canning experience.

Stay tuned for our comprehensive guide to pressure canning and get ready to preserve the flavors of the season!

Homemade Canned Tomato Sauce

Make your own tomato sauce from scratch with this simple recipe. This homemade canned tomato sauce is perfect for pasta dishes, pizza, and more!

Ingredients:

– 2 lbs fresh or canned tomatoes (crushed)
– 1/4 cup olive oil
– 1 onion, finely chopped
– 3 garlic cloves, minced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon red pepper flakes (optional)

Instructions:

1. In a large saucepan, heat the olive oil over medium-low heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the crushed tomatoes, salt, black pepper, and red pepper flakes (if using). Stir well to combine.
5. Bring the mixture to a simmer and let it cook for 30-40 minutes or until the sauce has thickened slightly.
6. Remove from heat and let it cool slightly before canning.

Cooking Time: 30-40 minutes

Pressure Canned Green Beans with Garlic

Pressure canning is a great way to preserve green beans with garlic, allowing you to enjoy their crunch and flavor throughout the year. This recipe yields tender, flavorful green beans that are perfect for snacking or adding to your favorite dishes.

Ingredients:

– 4 cups fresh green beans
– 2 cloves of garlic, minced
– 1 cup water
– Salt (optional)

Instructions:

1. Wash and trim the green beans.
2. In a large pot, combine the green beans, garlic, and water.
3. Bring to a boil, then reduce heat and simmer for 5 minutes.
4. Transfer the mixture to a pressure canner and add salt if desired.
5. Process at 10 lbs of pressure for 20-25 minutes, adjusting for altitude as necessary.
6. Let the canner cool before opening and removing the jars.

Cooking Time: 20-25 minutes

Spicy Pickled Carrots

Add a tangy and spicy twist to your snack routine with these easy-to-make Spicy Pickled Carrots!

Ingredients:

– 2 lbs carrots, peeled and sliced into 1/4-inch thick rounds
– 1 cup (250ml) apple cider vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 1 tsp ground mustard
– 1/2 tsp salt
– 1/4 tsp red pepper flakes

Instructions:

1. In a large bowl, combine sliced carrots and apple cider vinegar.
2. Add the water, sugar, ground mustard, salt, and red pepper flakes to the bowl. Stir until the sugar has dissolved.
3. Cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 5 days.
4. After the pickling process is complete, rinse the carrots under cold running water to remove excess vinegar.

Cooking Time: None required! The magic happens in the fridge.

Classic Canned Chicken Stock

Stock up on flavor with this simple and timeless recipe for homemade canned chicken stock. Perfect for soups, stews, sauces, or cooking rice and grains.

Ingredients:

– 2 lbs boneless, skinless chicken breast or thighs
– 4 cups water
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, chopped
– 2 celery stalks, chopped
– Salt (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large pot or Dutch oven, combine chicken, water, onion, garlic, carrots, and celery.
3. Bring to a boil, then reduce heat to low and simmer for 6-8 hours or overnight.
4. Strain the stock through a fine-mesh sieve into a clean container, discarding solids.
5. Cool the stock to room temperature before canning using your preferred method (e.g., hot water bath or pressure canner).

Cooking Time: 6-8 hours

Yield: Approximately 4 cups of canned chicken stock

Sweet and Tangy Canned Applesauce

Elevate your snacking game with this easy-to-make sweet and tangy canned applesauce, perfect for topping yogurt, oatmeal, or using as a dip.

Ingredients:

– 4 cups chopped apples (any variety, but firmer apples like Granny Smith work best)
– 1 cup granulated sugar
– 1/2 cup apple cider vinegar
– 1/4 cup water
– 1/4 teaspoon salt

Instructions:

1. In a large pot, combine chopped apples, sugar, apple cider vinegar, water, and salt.
2. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and simmer for 20-25 minutes, or until the apples are tender and the liquid has thickened.
3. Remove from heat and let cool slightly.
4. Transfer the mixture to clean glass jars with tight-fitting lids and process in a boiling water bath for 10 minutes to ensure proper canning.

Cooking Time: 20-25 minutes

Pressure Canned Beef Stew

This classic beef stew recipe is a staple of comfort food, made even easier with the convenience of pressure canning. This rich and flavorful dish is perfect for a cold winter’s night or as a meal prep option for busy days.

Ingredients:

– 2 lbs beef cubes (chuck or round)
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 2 medium potatoes, peeled and chopped
– 1 cup beef broth
– 1 cup water
– 1 tsp dried thyme
– Salt and pepper to taste

Instructions:

1. Brown the beef in a large skillet over medium-high heat.
2. Add the onion, garlic, carrots, and potatoes to the skillet; cook until the vegetables are tender.
3. Transfer the mixture to a pressure canner with the beef broth, water, and thyme.
4. Process at 10 lbs for 60 minutes.
5. Let the pressure release naturally before opening.

Cooking Time: 60 minutes

Garlic Dill Pickles

A classic recipe with a twist! These pickles combine the tanginess of traditional dill pickles with the pungency of garlic, perfect for snacking or adding to sandwiches and salads.

Ingredients:

– 4 cups thinly sliced cucumbers
– 1/2 cup water
– 1/2 cup white vinegar
– 1/4 cup granulated sugar
– 2 tbsp pickling spice (dill seeds and mustard seeds)
– 6 cloves garlic, minced
– Salt to taste

Instructions:

1. In a large bowl, combine cucumbers, water, vinegar, sugar, pickling spice, and garlic.
2. Let the mixture sit at room temperature for 24 hours, allowing the flavors to meld together.
3. After 24 hours, refrigerate the pickles until chilled.
4. Serve cold, or store in an airtight container in the refrigerator for up to 6 months.

Cooking Time: None! This recipe is a quick and easy process that doesn’t require cooking.

Canned Chili with Beans

Savor the flavors of a comforting chili dish made easy with canned ingredients.

Ingredients:

– 1 (14.5 oz) can diced tomatoes
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (16 oz) can black beans, drained and rinsed
– 1 (10 oz) can condensed tomato soup
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 2 tablespoons water

Instructions:

1. In a large pot or Dutch oven, combine canned tomatoes, kidney beans, black beans, tomato soup, chili powder, and cumin.
2. Stir well to combine.
3. Add salt and pepper to taste.
4. Gradually add the water, stirring until the mixture reaches your desired consistency.
5. Bring the chili to a simmer over medium-low heat.
6. Reduce heat to low and let cook for 20-25 minutes or until heated through.

Cooking Time: 20-25 minutes

Pressure Canned Vegetable Soup

Stock your pantry with a comforting and nutritious pressure canned vegetable soup that’s perfect for snacking or as a meal prep staple. This recipe uses a variety of vegetables, broth, and spices to create a deliciously rich and savory flavor profile.

Ingredients:

– 1 lb mixed vegetables (carrots, potatoes, green beans, peas, corn)
– 2 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions:

1. In a large pot, combine the mixed vegetables, vegetable broth, onion, garlic, thyme, salt, and pepper.
2. Bring to a boil, then reduce heat and simmer for 15 minutes or until the vegetables are tender.
3. Pack hot soup mixture into clean, sterilized jars, leaving 1/2 inch headspace.
4. Process in a pressure canner at 10 lbs pressure for 30 minutes, adjusting for altitude as necessary.
5. Let cool, then store in a cool, dark place.

Cooking Time: 15 minutes (simmer) + 30 minutes (pressure canning)

Maple Bourbon Canned Peaches

Maple Bourbon Canned Peaches Recipe

Sweet and tangy, these canned peaches are a perfect blend of flavors, made with the richness of maple syrup and the warmth of bourbon. Perfect for topping yogurt or oatmeal, or using as a filling for cakes and pastries.

Ingredients:

– 4 cups fresh peaches, sliced
– 1 cup granulated sugar
– 1/2 cup pure maple syrup
– 1/4 cup bourbon whiskey (or substitute with vanilla extract)
– 1 lemon, juiced
– 1 cinnamon stick

Instructions:

1. In a large pot, combine the peach slices, sugar, maple syrup, and bourbon. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
2. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the peaches are tender.
3. Remove the pot from the heat and stir in the lemon juice and cinnamon stick. Let it cool slightly before canning.

Cooking Time: 20 minutes

Yield: 4 cups canned peaches

Note: This recipe makes 4 cups of canned peaches, which will keep for up to 6 months in a clean, sterilized jar.

Herbed Canned Potatoes

Elevate your potato game with this simple and delicious recipe that combines the comfort of canned potatoes with the brightness of fresh herbs. Perfect as a side dish or used as a topping for various meals.

Ingredients:

– 1 can of drained, flaked potatoes (14.5 oz)
– 2 tablespoons of olive oil
– 1 tablespoon of chopped fresh parsley
– 1 tablespoon of chopped fresh chives
– 1 clove of garlic, minced
– Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a medium-sized bowl, combine the flaked potatoes, olive oil, parsley, chives, and garlic.
3. Mix well until the potatoes are evenly coated with the herb mixture.
4. Season with salt and pepper to taste.
5. Transfer the potato mixture to a baking dish or individual ramekins.
6. Bake for 25-30 minutes, or until the potatoes are lightly browned and heated through.

Cooking Time: 25-30 minutes

Pressure Canned Turkey and Gravy

This recipe yields a deliciously rich and savory turkey and gravy that’s perfect for serving with mashed potatoes, stuffing, or as a standalone meal. With the convenience of pressure canning, you can enjoy this comforting dish year-round.

Ingredients:

– 2 lbs boneless, skinless turkey breast or thighs
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/4 cup brown gravy mix
– 1 tsp dried thyme
– Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, combine turkey, onion, garlic, chicken broth, gravy mix, thyme, salt, and pepper.
2. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes.
3. Pack the turkey mixture into clean, hot pressure canner jars, leaving 1/2 inch headspace.
4. Process at 10 lbs PSI for 60 minutes (pints) or 90 minutes (quarts).
5. Let the jars cool, then store in a cool, dark place.

Cooking Time: 60-90 minutes

Spicy Canned Salsa Verde

Add a tangy kick to your meals with this homemade Spicy Canned Salsa Verde, perfect for topping tacos, grilled meats, or veggies. This recipe is quick and easy to make, and the best part? It’s shelf-stable for up to 12 months!

Ingredients:

– 2 cups canned green tomatoes (such as Pomi)
– 1 cup canned chipotle peppers in adobo sauce
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 teaspoon salt

Instructions:

1. Combine green tomatoes, chipotle peppers, and cilantro in a blender or food processor.
2. Blend until smooth, adding lime juice and salt as needed to taste.
3. Transfer the mixture to a clean glass jar or container with a tight-fitting lid.
4. Store at room temperature for up to 12 months.

Cooking Time: None! This recipe is a no-cook, quick-assemble recipe.

Canned Corned Beef Hash

This recipe is a simple and delicious way to repurpose canned corned beef into a tasty breakfast or brunch dish. With just a few ingredients and some easy steps, you can have a satisfying meal in no time.

Ingredients:

– 1 (12 oz) can of corned beef, drained and flaked
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 1 cup of frozen hash browns, thawed
– 2 tablespoons of butter
– Salt and pepper to taste

Instructions:

1. Preheat a non-stick skillet or griddle over medium heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the flaked corned beef and cook until heated through.
5. Add the thawed hash browns and stir to combine.
6. Cook for an additional 2-3 minutes or until the hash browns are lightly browned.
7. Serve hot, seasoned with salt and pepper to taste.

Cooking Time: 10-12 minutes

Pressure Canned Pork and Beans

This classic pressure canner recipe is a staple in many pantries, providing a delicious and comforting meal that’s easy to prepare and store. With this simple recipe, you’ll have a batch of tender pork and flavorful beans in no time.

Ingredients:
– 2 lbs boneless pork shoulder or butt
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup dried navy beans, soaked overnight and drained
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground mustard
– Salt and pepper to taste

Instructions:

1. Brown the pork shoulder in a skillet over medium-high heat until browned on all sides.
2. In a pressure canner, combine the browned pork, chopped onion, minced garlic, soaked navy beans, diced tomatoes, and ground mustard.
3. Add enough water to cover the ingredients by about an inch.
4. Close the pressure canner lid and ensure it’s securely locked.
5. Pressure cook at 10 lbs for 90 minutes, followed by a natural pressure release.

Cooking Time: 2 hours (including cooling time)

Rosemary Garlic Canned Mushrooms

Elevate your culinary game with this aromatic and savory condiment, perfect for topping pizzas, adding depth to soups, or using as a side dish. Rosemary’s piney notes pair beautifully with the richness of garlic in these easy-to-make canned mushrooms.

Ingredients:

– 1 (14.5 oz) can of mushrooms, drained
– 2 cloves of garlic, minced
– 2 sprigs of fresh rosemary, chopped
– 2 tablespoons olive oil
– Salt and pepper to taste

Instructions:

1. Heat the olive oil in a saucepan over medium heat.
2. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the chopped rosemary and cook for an additional minute, stirring constantly.
4. Add the drained mushrooms to the pan and stir to combine with the garlic and rosemary mixture.
5. Season with salt and pepper to taste.
6. Reduce heat to low and simmer for 10-15 minutes, allowing flavors to meld together.

Cooking Time: 10-15 minutes

Pressure Canned Split Pea Soup

This comforting split pea soup is a perfect blend of tender peas, aromatic spices, and rich flavors, all made easy with pressure canning. With minimal prep time and no mess, this recipe is ideal for busy home cooks.

Ingredients:

– 1 pound dried split peas
– 4 cups water
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and pepper, to taste

Instructions:

1. Rinse the split peas and soak them in water for at least 8 hours or overnight.
2. Drain and rinse the peas again.
3. In a large pot or pressure canner, combine the peas, oil, onion, garlic, cumin, smoked paprika (if using), salt, and pepper.
4. Add 4 cups of water to the pot or canner.
5. Pressure can at 10 pounds for 30 minutes, adjusting for altitude as needed.
6. Let the pressure release naturally before opening.

Cooking Time: 30 minutes

Canned Pumpkin Puree

Transform canned pumpkin into a smooth and creamy puree perfect for baking, cooking, or as a topping.

Ingredients:

– 1 (15 oz) can of pumpkin puree
– 2 tablespoons of water
– 1 tablespoon of sugar (optional)
– Pinch of salt (optional)

Instructions:

1. Drain the liquid from the canned pumpkin and place it in a blender or food processor.
2. Add the water, sugar (if using), and salt (if using) to the blender.
3. Blend the mixture on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed.
4. Continue blending until the puree reaches your desired consistency.

Cooking Time:

– 2-3 minutes in a blender or food processor
– None required, as the canned pumpkin is already cooked

Pressure Canned Barbecue Pulled Pork

A classic Southern favorite, this pressure-canned barbecue pulled pork recipe yields tender, flavorful meat that’s perfect for sandwiches, wraps, or as a main dish. With minimal effort and maximum flavor, you’ll be hooked!

Ingredients:

– 2 pounds boneless pork shoulder
– 1 cup barbecue sauce (homemade or store-bought)
– 1 cup chicken broth
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– Salt and pepper, to taste

Instructions:

1. In a large pot or canner, combine pork shoulder, barbecue sauce, chicken broth, brown sugar, smoked paprika, salt, and pepper.
2. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 30 minutes.
3. Transfer the mixture to a pressure canner, leaving about an inch of headspace.
4. Process at 10 pounds of pressure (adjust according to your altitude) for 60-75 minutes.
5. Let the pressure release naturally before opening the canner.
6. Shred the pork with two forks and serve.

Cooking Time: 1 hour 30 minutes – 1 hour 45 minutes

Sweet and Spicy Canned Pineapple

Add a twist to your canned pineapple by infusing it with sweet and spicy flavors. This recipe is perfect for topping yogurt, oatmeal, or using as a topping for grilled meats or vegetables.

Ingredients:

– 1 cup canned pineapple in juice
– 2 tablespoons honey
– 1 tablespoon hot sauce (such as sriracha)
– 1/4 teaspoon ground cumin
– Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together honey, hot sauce, and cumin until well combined.
2. Pour the honey-hot sauce mixture over the canned pineapple.
3. Stir gently to coat the pineapple evenly.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Cooking Time: None, as this is a no-cook recipe!

Enjoy your sweet and spicy canned pineapple!

Summary

Discover the world of pressure canning with these 20 savory recipes perfect for beginners. From classic comfort foods to bold flavors and spices, this collection has something for everyone. Make your own Homemade Canned Tomato Sauce or Pressure Canned Vegetable Soup. Add some spice with Spicy Pickled Carrots or Sweet and Tangy Canned Applesauce. Try making Garlic Dill Pickles or Rosemary Garlic Canned Mushrooms for a savory twist. With these easy-to-follow recipes, you’ll be able to preserve your favorite foods and enjoy them all year round.

When it comes to tender, fall-apart meat that’s packed with bold flavors, slow cooker pulled pork is hard to beat. With a little creativity and some mouth-watering ingredients, you can transform a humble pork shoulder into a culinary masterpiece. In this collection of 18 tender slow cooker pulled pork recipes, we’ve got everything from classic BBQ-inspired dishes to sweet and tangy twists that will keep you coming back for more.

From the comfort of your own kitchen, you can create deliciously flavored pulled pork with flavors like honey garlic, spicy chipotle, and even cola. And the best part? These recipes are all easy to make and require minimal effort, making them perfect for busy weeknights or lazy Sundays.

So grab your slow cooker and let’s get started on this culinary adventure!

Classic BBQ Slow Cooker Pulled Pork

Get ready to fall in love with this tender and flavorful pulled pork recipe that’s perfect for any occasion. With a simple slow cooker method, you’ll achieve mouthwatering results that will impress your family and friends.

Ingredients:

– 2 pounds boneless pork shoulder
– 1/4 cup BBQ sauce
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– Salt and pepper to taste

Instructions:

1. Season the pork shoulder with salt, pepper, smoked paprika, and garlic powder.
2. Place the pork in a slow cooker and pour in the BBQ sauce and brown sugar.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Once cooked, use two forks to shred the pork into bite-sized pieces.
5. Serve immediately, garnished with your favorite toppings (such as coleslaw, pickles, or fresh herbs).

Cooking Time: 8-10 hours (low), 4-6 hours (high)

Honey Garlic Slow Cooker Pulled Pork

Elevate your pulled pork game with this sweet and savory slow cooker recipe! Tender, juicy pork shoulder smothered in a sticky honey garlic glaze is sure to please even the pickiest eaters.

Ingredients:

– 2 pounds boneless pork shoulder
– 1/4 cup honey
– 2 cloves garlic, minced
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chicken broth

Instructions:

1. Season the pork shoulder with salt, pepper, and paprika.
2. In a small bowl, whisk together honey, garlic, apple cider vinegar, Dijon mustard, and chicken broth.
3. Place the pork shoulder in the slow cooker and pour the honey glaze over it.
4. Cook on low for 8-10 hours or high for 4-6 hours.
5. Use two forks to pull apart the pork into shreds. Serve hot with your favorite barbecue sides.

Cooking Time: 4-10 hours

Spicy Chipotle Slow Cooker Pulled Pork

Transform your taste buds with this mouth-watering slow-cooked pulled pork infused with the bold flavors of chipotle peppers. Perfect for a casual dinner or a party, this recipe is sure to be a crowd-pleaser.

Ingredients:

– 2 pounds boneless pork shoulder
– 1/4 cup olive oil
– 2 chipotle peppers in adobo sauce, minced
– 1 onion, sliced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 1/4 cup beer (optional)

Instructions:

1. Preheat slow cooker to high.
2. In a large skillet, heat olive oil over medium-high. Add pork shoulder; brown on all sides, about 5 minutes.
3. Transfer the pork to the slow cooker. Add minced chipotle peppers, sliced onion, garlic, cumin, smoked paprika, salt, and pepper. Stir to combine.
4. Cover and cook on high for 6-8 hours or low for 10-12 hours.
5. Using two forks, pull apart the pork into shreds. Serve with your favorite sides and a dollop of your preferred BBQ sauce.

Cooking Time: 6-8 hours (high) or 10-12 hours (low)

Apple Cider Vinegar Slow Cooker Pulled Pork

This Apple Cider Vinegar Slow Cooker Pulled Pork recipe is a unique twist on the classic comfort food. The addition of apple cider vinegar gives the pork a tangy flavor that complements its tender texture.

Ingredients:

– 2 pounds boneless pork shoulder
– 1/4 cup apple cider vinegar
– 1/4 cup ketchup
– 2 tablespoons brown sugar
– 1 teaspoon smoked paprika
– 1 teaspoon garlic powder
– Salt and pepper, to taste

Instructions:

1. In a slow cooker, combine the pork shoulder, apple cider vinegar, ketchup, brown sugar, smoked paprika, garlic powder, salt, and pepper.
2. Cook on low for 8-10 hours or high for 4-6 hours.
3. After cooking, use two forks to shred the pork into bite-sized pieces.
4. Serve with your favorite toppings, such as barbecue sauce, coleslaw, or pickles.

Cooking Time: 8-10 hours (low) or 4-6 hours (high)

Brown Sugar Bourbon Slow Cooker Pulled Pork

Transform your pulled pork game with this sweet and savory slow cooker recipe that combines the richness of brown sugar, the warmth of bourbon, and the tenderizing power of a slow cooker. Perfect for special occasions or cozy weeknight dinners.

Ingredients:

– 2 pounds boneless pork shoulder
– 1/4 cup brown sugar
– 1/4 cup bourbon whiskey (or substitute with apple cider or chicken broth)
– 1 tablespoon smoked paprika
– 1 teaspoon ground cumin
– 1 teaspoon salt
– 1/2 teaspoon black pepper

Instructions:

1. In the slow cooker, combine pork shoulder, brown sugar, bourbon, smoked paprika, cumin, salt, and pepper.
2. Cook on low for 8-10 hours or high for 4-6 hours.
3. Remove from heat and let rest for 15 minutes before shredding with two forks.

Cooking Time: 8-10 hours (low) or 4-6 hours (high)

Coca-Cola Slow Cooker Pulled Pork

This recipe combines the classic flavors of pulled pork with a surprising twist – Coca-Cola! The result is tender, juicy meat infused with a rich, caramel-like flavor.

Ingredients:

– 2 pounds boneless pork shoulder
– 1/4 cup Coca-Cola
– 1/4 cup barbecue sauce
– 2 tablespoons brown sugar
– 1 teaspoon smoked paprika
– Salt and pepper to taste

Instructions:

1. In a slow cooker, combine the pork shoulder, Coca-Cola, barbecue sauce, brown sugar, smoked paprika, salt, and pepper.
2. Cook on low for 8 hours or high for 4 hours.
3. After cooking, use two forks to pull apart the pork into shreds.
4. Serve immediately, garnished with chopped fresh cilantro if desired.

Cooking Time: 4-8 hours

Pineapple Teriyaki Slow Cooker Pulled Pork

Transform a tough cut of pork into tender, flavorful pulled pork with the help of your slow cooker and a hint of pineapple teriyaki magic. This recipe is perfect for a stress-free weekend dinner or a delicious lunch.

Ingredients:

– 2 pounds boneless pork shoulder
– 1/4 cup pineapple juice
– 1/4 cup teriyaki sauce
– 2 tablespoons brown sugar
– 1 tablespoon soy sauce
– 1 teaspoon ground ginger
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper, to taste

Instructions:

1. Season the pork shoulder with salt, pepper, and red pepper flakes (if using).
2. In a slow cooker, combine pineapple juice, teriyaki sauce, brown sugar, soy sauce, and ground ginger.
3. Add the pork shoulder to the slow cooker and coat with the sauce mixture.
4. Cook on low for 8-10 hours or high for 4-6 hours.
5. Shred the pork with two forks and serve hot.

Cooking Time: 8-10 hours (low) or 4-6 hours (high)

Maple Dijon Slow Cooker Pulled Pork

This Maple Dijon Slow Cooker Pulled Pork recipe is a twist on the classic, with the added sweetness of maple syrup and tanginess of Dijon mustard. It’s perfect for a weekend gathering or casual dinner party.

Ingredients:

– 2 lbs boneless pork shoulder
– 1/4 cup pure maple syrup
– 2 tbsp Dijon mustard
– 1 tsp salt
– 1/2 tsp black pepper
– 1 onion, sliced

Instructions:

1. Season the pork shoulder with salt and pepper.
2. In a slow cooker, combine the sliced onion, maple syrup, and Dijon mustard.
3. Place the pork shoulder on top of the onion mixture.
4. Cook on low for 8-10 hours or high for 4-6 hours.
5. Use two forks to shred the pork into bite-sized pieces.

Cooking Time: 8-10 hours (low) or 4-6 hours (high)

Dr Pepper Slow Cooker Pulled Pork

Get ready to fall in love with this tender and flavorful pulled pork recipe, infused with the unique taste of Dr Pepper. This slow cooker meal is perfect for a relaxing Sunday dinner or a busy weeknight.

Ingredients:

– 2 pounds boneless pork shoulder
– 1 can (14.5 oz) Dr Pepper
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– Salt and pepper, to taste

Instructions:

1. Season the pork shoulder with salt, pepper, and smoked paprika.
2. Place the pork in a slow cooker and add the sliced onion on top.
3. In a separate bowl, whisk together Dr Pepper, brown sugar, garlic, and 1/4 cup water. Pour the mixture over the pork and onion.
4. Cook on low for 8-10 hours or high for 4-6 hours.
5. Use two forks to shred the pork into bite-sized pieces.
6. Strain the juices from the slow cooker and discard any excess fat.
7. Serve the pulled pork with your favorite barbecue sauce, if desired.

Cooking Time: 8-10 hours (low) or 4-6 hours (high)

Smoky Paprika Slow Cooker Pulled Pork

Transform your slow cooker into a smoky haven with this tender and flavorful pulled pork recipe, infused with the rich aroma of paprika. This dish is perfect for a cozy weekend dinner or a crowd-pleasing party.

Ingredients:

– 2 pounds boneless pork shoulder
– 1/4 cup smoked paprika
– 1 tablespoon brown sugar
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chicken broth

Instructions:

1. Season the pork shoulder with salt, pepper, and cumin.
2. In a separate bowl, mix smoked paprika and brown sugar.
3. Rub the paprika mixture all over the pork shoulder.
4. Place the pork in the slow cooker and pour in the chicken broth.
5. Cook on low for 8-10 hours or high for 4-6 hours.
6. Shred the pork with two forks and serve.

Cooking Time: 8-10 hours (low), 4-6 hours (high)

Root Beer Slow Cooker Pulled Pork

Get ready for a sweet and tangy twist on classic pulled pork! This recipe combines the rich flavors of slow-cooked pork with the creamy sweetness of root beer, resulting in a tender and deliciously flavorful dish.

Ingredients:

– 2 pounds boneless pork shoulder
– 1/4 cup root beer
– 1/4 cup brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– Salt and pepper to taste

Instructions:

1. In a slow cooker, combine pork shoulder, root beer, brown sugar, smoked paprika, garlic powder, salt, and pepper.
2. Cook on low for 8-10 hours or high for 4-6 hours.
3. About 30 minutes before serving, use two forks to pull the pork apart into shreds.
4. Serve immediately, garnished with chopped fresh herbs (optional).

Cooking Time: 4-10 hours

Asian-Inspired Slow Cooker Pulled Pork

Elevate your pulled pork game with this flavorful and aromatic slow cooker recipe, infused with the bold flavors of Asia.

Ingredients:

– 2 lbs boneless pork shoulder
– 1/4 cup soy sauce
– 1/4 cup brown sugar
– 2 tbsp grated fresh ginger
– 2 cloves garlic, minced
– 1 tsp sesame oil
– 1 tsp five-spice powder
– Salt and pepper, to taste
– 1/4 cup chopped scallions, for garnish

Instructions:

1. Season the pork shoulder with salt and pepper.
2. In a slow cooker, whisk together soy sauce, brown sugar, ginger, garlic, sesame oil, and five-spice powder.
3. Add the pork to the slow cooker and cook on low for 8 hours or high for 4 hours.
4. Shred the pork with two forks and stir to coat with the flavorful sauce.
5. Serve hot, garnished with chopped scallions.

Cooking Time: 4-8 hours

Jalapeño Lime Slow Cooker Pulled Pork

This recipe combines the tenderizing power of slow cooking with a bold and tangy flavor profile, making it perfect for your next gathering. With the addition of jalapeños and lime juice, this pulled pork is sure to spice up your mealtime routine.

Ingredients:

– 2 pounds boneless pork shoulder
– 1/4 cup brown sugar
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 jalapeños, sliced
– 2 tablespoons lime juice
– 1 cup chicken broth

Instructions:

1. Season the pork shoulder with brown sugar, chili powder, cumin, smoked paprika, salt, and black pepper.
2. Place the pork in a slow cooker and add the sliced jalapeños, lime juice, and chicken broth.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Shred the pork with two forks and serve.

Cooking Time: 8-10 hours (low) or 4-6 hours (high)

Balsamic Glazed Slow Cooker Pulled Pork

Tender, flavorful pulled pork with a sweet and tangy balsamic glaze – perfect for sandwiches, salads, or serving with your favorite sides.

Ingredients:

– 2 lbs boneless pork shoulder
– 1/4 cup balsamic vinegar
– 1/4 cup brown sugar
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp salt
– 1/2 tsp black pepper

Instructions:

1. Preheat slow cooker to low.
2. In a small bowl, whisk together balsamic vinegar, brown sugar, olive oil, garlic powder, salt, and pepper.
3. Place the pork shoulder in the slow cooker and pour the balsamic glaze over it.
4. Cook on low for 8-10 hours or high for 4-6 hours.
5. Remove from heat and use two forks to shred the pork into bite-sized pieces.
6. Serve with additional balsamic glaze, if desired.

Cooking Time: 8-10 hours (low) or 4-6 hours (high)

Cola and Chili Slow Cooker Pulled Pork

Experience the perfect blend of sweet and savory with this easy-to-make slow cooker pulled pork recipe, infused with the flavors of cola and chili.

Ingredients:

– 2 pounds boneless pork shoulder
– 1 can (14.5 oz) diced tomatoes
– 1 cup cola
– 1/4 cup chili sauce
– 2 tablespoons brown sugar
– 1 teaspoon ground cumin
– Salt and pepper, to taste

Instructions:

1. In the slow cooker, combine pork shoulder, diced tomatoes, cola, chili sauce, brown sugar, and cumin.
2. Season with salt and pepper to taste.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. After 6 hours, use two forks to shred the pork into bite-sized pieces.
5. Serve warm, garnished with chopped fresh cilantro, if desired.

Cooking Time: 4-10 hours

Coffee-Rubbed Slow Cooker Pulled Pork

A rich and savory twist on traditional pulled pork, this recipe combines the deep flavors of coffee with tender slow-cooked pork. Perfect for a weekend dinner or special occasion.

Ingredients:

– 2 pounds boneless pork shoulder
– 1/4 cup ground coffee
– 2 tablespoons brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 onion, sliced
– 2 cloves of garlic, minced

Instructions:

1. Preheat slow cooker to low.
2. In a small bowl, mix together ground coffee, brown sugar, smoked paprika, garlic powder, salt, and black pepper.
3. Rub the coffee mixture all over the pork shoulder, making sure to coat evenly.
4. Place the sliced onion at the bottom of the slow cooker, followed by the pork shoulder.
5. Add the minced garlic on top of the pork.
6. Cook for 8-10 hours or until the pork is tender and easily shreds with a fork.
7. Shred the pork with two forks and serve.

Cooking Time: 8-10 hours

Sweet and Tangy Slow Cooker Pulled Pork

Sweet and Tangy Slow Cooker Pulled Pork: A Deliciously Easy Meal

This sweet and tangy pulled pork recipe is a perfect blend of flavors, with tender meat that falls apart easily. It’s a great option for a weeknight dinner or a crowd-pleasing party food.

Ingredients:

– 2 pounds boneless pork shoulder
– 1/4 cup honey
– 1/4 cup brown sugar
– 2 tablespoons apple cider vinegar
– 1 tablespoon Dijon mustard
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 1 onion, sliced
– 2 cloves garlic, minced

Instructions:

1. Preheat the slow cooker to low.
2. In a small bowl, mix together honey, brown sugar, apple cider vinegar, Dijon mustard, smoked paprika, salt, and pepper.
3. Place the pork shoulder in the slow cooker and spoon the sweet and tangy glaze all over it.
4. Add sliced onion and minced garlic on top of the pork.
5. Cook for 8-10 hours or until the pork is tender and falls apart easily.
6. Shred the pork with two forks and serve immediately.

Cooking Time: 8-10 hours

Garlic Herb Slow Cooker Pulled Pork

Transform tender pork into a flavorful pulled pork masterpiece with this easy and aromatic slow cooker recipe.

Ingredients:
• 2 lbs boneless pork shoulder
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 2 tbsp chopped fresh rosemary
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chicken broth

Instructions:
1. In a slow cooker, whisk together olive oil, garlic, rosemary, thyme, salt, and pepper.
2. Add the pork shoulder to the slow cooker, making sure it’s coated with the herb mixture.
3. Pour in the chicken broth and cover the slow cooker.
4. Cook on low for 8-10 hours or high for 4-6 hours.
5. Using two forks, shred the pork into tender strands.
6. Serve hot and enjoy!

Cooking Time: 8-10 hours (low) or 4-6 hours (high)

Summary

Get ready to fall in love with these 18 tender slow cooker pulled pork recipes that pack a punch of bold flavors! From classic BBQ to spicy chipotle and sweet and tangy, there’s something for every palate. Try Honey Garlic Slow Cooker Pulled Pork, Apple Cider Vinegar Slow Cooker Pulled Pork, or Brown Sugar Bourbon Slow Cooker Pulled Pork, just to name a few. Each recipe is easy to make and perfect for a crowd-pleasing meal. Whether you’re in the mood for something sweet, spicy, smoky, or savory, these pulled pork recipes are sure to satisfy!

Are you new to the world of pressure cooking? Look no further! The Instant Pot has revolutionized the way we cook, making it easy to prepare a variety of delicious meals with minimal effort. Whether you’re a busy professional or a stay-at-home parent, these 20 easy Instant Pot recipes are perfect for beginners. From classic comfort foods like chicken and rice and beef stew, to creamy mac and cheese and hearty lentil soup, we’ve got you covered.

In this article, we’ll be sharing our top picks for easy and delicious Instant Pot recipes that are sure to become staples in your kitchen. Whether you’re looking for a quick weeknight dinner or a special occasion dish, these recipes are designed to help you get started with the Instant Pot and enjoy all the benefits it has to offer.

Instant Pot Chicken and Rice

This classic comfort food recipe is a crowd-pleaser that’s easy to make and deliciously flavorful. With minimal prep work, you’ll have a satisfying meal on the table in no time!

Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups uncooked white or brown rice
– 4 cups chicken broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste

Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the diced onion and cook until translucent, about 3 minutes.
3. Add the chicken and cook until browned, about 5 minutes.
4. Add the garlic, rice, and chicken broth. Stir to combine.
5. Close the lid and set the valve to “Sealing”.
6. Press the “Manual” or “Pressure Cook” button and set the cooking time to 8 minutes at high pressure.
7. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.

Cooking Time: 18 minutes

Instant Pot Beef Stew

A classic comfort food recipe that’s easy to make and perfect for a cozy night in. This Instant Pot beef stew is a flavorful and tender delight that’s ready in no time.

Ingredients:

– 1 pound beef stew meat (such as chuck or round)
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup frozen carrots
– 1 cup frozen peas
– 1 can (14.5 oz) diced tomatoes
– 2 cups beef broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste

Instructions:

1. Press the “Saute” button on the Instant Pot and heat oil until shimmering. Add onion and garlic; cook until onion is translucent.
2. Add beef, carrots, peas, tomatoes, broth, and thyme. Season with salt and pepper to taste.
3. Close the lid and set valve to “Sealing”. Cook on “Meat/Stew” mode for 30 minutes at high pressure.
4. Let pressure release naturally for 10 minutes, then quick-release any remaining steam.
5. Serve hot, garnished with fresh herbs if desired.

Cooking Time: 40 minutes (including natural pressure release)

Instant Pot Mac and Cheese

Quick and Creamy Instant Pot Mac and Cheese

Looking for a comforting and easy meal that’s perfect for a weeknight dinner? Look no further! This Instant Pot mac and cheese recipe is a game-changer, with its creamy sauce and perfectly cooked pasta.

Ingredients:

– 1 pound macaroni
– 2 cups milk
– 1 cup grated cheddar cheese
– 1/2 cup grated mozzarella cheese
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons unsalted butter

Instructions:

1. Press the “Saute” button on the Instant Pot and melt the butter.
2. Add the flour and whisk until smooth, cooking for 1 minute.
3. Gradually add the milk, whisking continuously to avoid lumps.
4. Stir in the cheddar and mozzarella cheese until melted and smooth.
5. Add the macaroni and salt. Stir until the pasta is well coated with the cheese sauce.
6. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook for 4-5 minutes at high pressure, followed by a 10-minute natural release.

Cooking Time: 15-20 minutes

Instant Pot Spaghetti

This Instant Pot spaghetti recipe is a game-changer for busy weeknights or lazy Sundays. With just 15 minutes of cooking time, you’ll have a delicious, hearty meal that’s sure to please.

Ingredients:

– 1 pound spaghetti
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 garlic cloves, minced
– 1 can (28 oz) crushed tomatoes
– 1 cup chicken broth
– 1 teaspoon dried basil
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)

Instructions:

1. Press the “Saute” button on the Instant Pot and heat the olive oil until shimmering.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the crushed tomatoes, chicken broth, and dried basil. Stir to combine.
5. Add the spaghetti, salt, and pepper. Stir to coat the pasta evenly.
6. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 5 minutes at high pressure.
7. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.

Cooking Time: 15 minutes

Instant Pot Chili

Make a delicious and comforting bowl of chili with minimal effort using your Instant Pot! This recipe is perfect for a weeknight dinner or a weekend meal prep.

Ingredients:

– 1 lb ground beef (or ground turkey, chicken, or beans for a vegetarian option)
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 cup beef broth
– Salt and pepper, to taste
– Optional: jalapenos or hot sauce for added heat

Instructions:

1. Press the “Saute” button on the Instant Pot and cook the ground beef until browned, breaking it up into small pieces as it cooks.
2. Add the onion, garlic, and red bell pepper; cook until the vegetables are softened.
3. Stir in chili powder and cumin; cook for 1 minute.
4. Add diced tomatoes, kidney beans, and beef broth; season with salt and pepper.
5. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook on high pressure for 10 minutes.
6. Let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure.

Cooking Time: 20 minutes (including natural release)

Instant Pot Mashed Potatoes

Say goodbye to tedious mashing and hello to creamy, fluffy potatoes with minimal effort! This recipe uses the Instant Pot to cook and mash potatoes to perfection.

Ingredients:

– 3-4 large potatoes, peeled and cut into 1-inch cubes
– 1/4 cup milk or heavy cream
– 2 tablespoons butter
– Salt and pepper, to taste

Instructions:

1. Add 1 cup of water to the Instant Pot.
2. Add the potato cubes, salt, and pepper.
3. Close the lid and make sure the valve is set to “sealing”.
4. Press the “manual” or “pressure cook” button and set the cooking time to 5 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
6. Open the lid and add the butter and milk.
7. Mash the potatoes with a fork or potato masher until smooth and creamy.

Cooking Time: 15-20 minutes

Instant Pot Pulled Pork

Get ready for a fall-apart tender pulled pork that’s easy to make and packed with flavor! This recipe uses the Instant Pot to cook the pork shoulder to perfection.

Ingredients:

– 2 pounds boneless pork shoulder
– 1/4 cup brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup barbecue sauce (optional)
– 1/4 cup chicken broth

Instructions:

1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the brown sugar, smoked paprika, salt, and black pepper. Stir to combine.
3. Sear the pork shoulder for 2-3 minutes on each side, or until browned.
4. Add the barbecue sauce (if using) and chicken broth to the pot.
5. Close the lid and set the valve to “SEALING”.
6. Press the “MEAT/STEW” button or “MANUAL” mode and set the cooking time to 90 minutes at high pressure.
7. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
8. Remove the pork from the pot and shred with two forks. Serve immediately.

Cooking Time: 2 hours 10 minutes (including natural release)

Instant Pot Vegetable Soup

This Instant Pot Vegetable Soup recipe is a quick and easy way to enjoy a delicious, nutritious meal. With just a few simple ingredients and some minimal effort, you can have a pot of flavorful soup on your table in no time.

Ingredients:

– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 4 cups mixed vegetables (such as potatoes, zucchini, bell peppers, and tomatoes)
– 4 cups vegetable broth
– 1 can diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the chopped onion, garlic, carrots, and celery; cook until the vegetables are tender.
3. Add the mixed vegetables, vegetable broth, diced tomatoes, and thyme. Stir well.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
5. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.

Cooking Time: 15-20 minutes

Instant Pot Hard-Boiled Eggs

Make perfect hard-boiled eggs every time with your Instant Pot! This recipe is a game-changer for busy mornings or meal prep.

Ingredients:

– 6-8 large eggs
– 1 cup water
– Salt (optional)

Instructions:

1. Add 1 cup of water to the Instant Pot.
2. Place the eggs on the trivet or steamer basket.
3. Close the lid and make sure the valve is set to “sealing”.
4. Press the “manual” or “pressure cook” button and set the cooking time to 5 minutes at high pressure.
5. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
6. Remove the eggs from the Instant Pot and run them under cold water to stop cooking.

Cooking Time:

– High pressure: 5 minutes
– Natural pressure release: 5 minutes
– Total time: approximately 10-12 minutes

Instant Pot Risotto

Elevate your comfort food game with this quick and easy risotto recipe made in the Instant Pot! This creamy, cheesy delight is ready in under 30 minutes.

Ingredients:

– 1 cup Arborio rice
– 4 cups chicken broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– 1/4 teaspoon salt
– Fresh parsley, chopped (optional)

Instructions:

1. Press the “Saute” button on the Instant Pot and heat the olive oil until shimmering.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the Arborio rice and stir to coat with oil and mix with the onion mixture. Cook for 1-2 minutes.
5. Add the warmed chicken broth, one cup at a time, stirring after each addition. Repeat until all broth is used, about 20-25 minutes.
6. Stir in Parmesan cheese and salt.
7. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 20-25 minutes

Instant Pot BBQ Chicken

Get ready to savor the sweet and tangy flavors of tender BBQ chicken, cooked to perfection in your Instant Pot!

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 1 cup BBQ sauce (your favorite brand or homemade)
– 1/4 cup water
– 2 tbsp brown sugar
– 1 tsp garlic powder
– Salt and pepper, to taste

Instructions:

1. Press the “Saute” button on your Instant Pot and heat the pot until it reads “HOT”.
2. Add the chicken breasts and cook for 3-4 minutes per side, or until browned.
3. In a small bowl, whisk together BBQ sauce, water, brown sugar, garlic powder, salt, and pepper.
4. Pour the sauce mixture over the chicken breasts in the Instant Pot.
5. Close the lid and make sure the valve is set to “SEALING”.
6. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
7. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.

Cooking Time: 15-20 minutes (includes natural release)

Enjoy your tender and delicious BBQ chicken!

Instant Pot Lentil Soup

This comforting recipe is a perfect blend of protein-rich lentils, aromatic spices, and rich vegetable flavors, all cooked to perfection in your Instant Pot. Enjoy a warm and satisfying bowl on a chilly day!

Ingredients:

– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: 1/4 cup chopped fresh cilantro for garnish

Instructions:

1. Press “Saute” on the Instant Pot and heat oil. Add onion, garlic, carrot, and celery; cook until vegetables are tender.
2. Add lentils, water, diced tomatoes, thyme, cumin, salt, and pepper. Stir well.
3. Close lid and set valve to “Sealing”. Press “Manual” or “Pressure Cook” mode for 20 minutes at high pressure.
4. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
5. Serve hot, garnished with cilantro if desired.

Cooking Time: 20 minutes

Instant Pot Pot Roast

Get ready to savor a classic comfort food dish with minimal effort! This Instant Pot Pot Roast recipe yields tender, fall-apart meat and rich flavors in under an hour.

Ingredients:

– 2-3 pound beef pot roast
– 1 onion, sliced
– 3 cloves of garlic, minced
– 1 cup beef broth
– 1 cup red wine (optional)
– 1 teaspoon dried thyme
– Salt and pepper, to taste

Instructions:

1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Sear the pot roast on all sides until browned, about 2 minutes per side.
3. Add sliced onions and cook until they start to caramelize, about 5 minutes.
4. Add garlic, beef broth, red wine (if using), thyme, salt, and pepper. Stir to combine.
5. Place the lid on the Instant Pot, set the valve to “SEALING”, and cook on “MEAT/STEW” mode at high pressure for 30-40 minutes.
6. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
7. Remove the pot roast from the pot and let it rest for 10 minutes before slicing and serving.

Cooking Time: 45-50 minutes

Instant Pot Yogurt

Make your own yogurt at home with the Instant Pot! This simple recipe yields a delicious and creamy result, perfect for snacking or adding to your favorite recipes.

Ingredients:

– 1 quart (960ml) whole milk
– 1/4 cup plain yogurt starter culture (or 2 tablespoons active dry yeast)
– Optional: flavorings such as honey, vanilla extract, or fruit preserves

Instructions:

1. Pour the milk into the Instant Pot and whisk in the yogurt starter culture or active dry yeast.
2. Close the lid and set the valve to “sealing”.
3. Cook on high pressure for 10 minutes, followed by a natural release of 30 minutes.
4. Once the pressure has released, open the lid and stir the mixture gently to distribute any curds.
5. If desired, add flavorings and stir well.
6. Pour the yogurt into individual serving containers or a large bowl for chilling.

Cooking Time: 10 minutes (high pressure) + 30 minutes (natural release)

Instant Pot Chicken Noodle Soup

Ready in under 30 minutes, this comforting soup is a staple for any meal. With tender chicken, flavorful vegetables, and soft noodles, it’s the perfect remedy for a chilly day.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed vegetables (carrots, celery, potatoes)
– 4 cups chicken broth
– 1 cup uncooked egg noodles
– 1/2 cup heavy cream
– 1 tsp dried thyme
– Salt and pepper to taste

Instructions:

1. Press “Saute” on the Instant Pot and melt 2 tbsp butter. Add chicken and cook until browned, about 5 minutes.
2. Add mixed vegetables, chicken broth, egg noodles, heavy cream, thyme, salt, and pepper. Stir well.
3. Close the lid and ensure valve is set to “Sealing”. Press “Manual” or “Pressure Cook” and set time to 8-10 minutes at high pressure.
4. Let pressure release naturally for 5 minutes before quick-releasing any remaining steam.
5. Open the lid, stir soup well, and serve hot.

Cooking Time: 18-20 minutes

Instant Pot Rice Pudding

A classic comfort dessert gets a pressure cooker twist! This simple recipe yields a creamy, flavorful rice pudding with minimal effort.

Ingredients:

– 1 cup uncooked white or brown rice
– 3 cups milk (whole, 2%, or skim)
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract

Instructions:

1. Add rice, milk, sugar, and salt to the Instant Pot.
2. Stir to combine, then add vanilla extract.
3. Close the lid and set the valve to “sealing”.
4. Cook on high pressure for 6 minutes, followed by a 10-minute natural release.
5. Release any remaining pressure, then open the lid.
6. Stir well to combine, then serve warm or chilled.

Cooking Time: 16 minutes (6 minutes cooking + 10 minutes natural release)

Instant Pot Honey Garlic Chicken

This Instant Pot recipe yields juicy chicken breasts smothered in a sticky honey garlic sauce, perfect for a weeknight dinner or special occasion. With just 10 minutes of prep time and 20 minutes of cooking, you’ll have a delicious meal ready in no time.

Ingredients:

– 2 lbs boneless, skinless chicken breasts
– 1/4 cup honey
– 3 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add chicken breasts and cook for 5 minutes, until browned on both sides.
3. In a small bowl, whisk together honey, garlic, and soy sauce.
4. Pour the sauce over the chicken and close the lid.
5. Cook on “High Pressure” for 10 minutes, followed by a 5-minute natural release.
6. Open the valve and quick-release any remaining pressure.
7. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 20 minutes

Instant Pot Minestrone

Get ready to enjoy a deliciously comforting bowl of Italian-inspired goodness with this easy and speedy Instant Pot recipe.

Ingredients:

– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (14.5 oz) cannellini beans, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 4 cups vegetable broth
– 1 cup small pasta shapes (such as elbow macaroni or ditalini)
– 1 tsp dried basil
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)

Instructions:

1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the onion, garlic, carrots, and celery; cook until the vegetables are tender, about 5 minutes.
3. Add the diced tomatoes, kidney beans, cannellini beans, vegetable broth, pasta shapes, basil, salt, and pepper. Stir to combine.
4. Close the lid and set the valve to “SEALING”. Cook on “HIGH PRESSURE” for 10 minutes.
5. Let the pressure release naturally for 10 minutes before opening the lid. Serve hot, topped with Parmesan cheese if desired.

Cooking Time: 20 minutes

Instant Pot Corn on the Cob

Summer barbecues just got a whole lot easier with this simple recipe for Instant Pot Corn on the Cob. Say goodbye to soggy, overcooked ears of corn and hello to perfectly cooked, flavorful corn that’s ready in under 30 minutes.

Ingredients:

– 4-6 ears of corn, husked and silked
– 1 tablespoon unsalted butter
– Salt and pepper to taste
– Optional: garlic powder, paprika, or other seasonings of your choice

Instructions:

1. Add the ears of corn to the Instant Pot in a single layer.
2. Close the lid and make sure the valve is set to “sealing”.
3. Press the “manual” or “pressure cook” button and set the cooking time to 5 minutes at high pressure.
4. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
5. Open the lid and carefully remove the corn from the Instant Pot.
6. Brush with butter and season with salt, pepper, and any additional seasonings you like.

Cooking Time: 15-20 minutes

Instant Pot Cheesecake

Discover the secret to a creamy and delicious cheesecake without heating up your oven! This Instant Pot recipe yields a rich and smooth dessert that’s perfect for any occasion.

Ingredients:

– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 12 ounces cream cheese, softened
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup granulated sugar

Instructions:

1. Preheat the Instant Pot to “Saute” mode and melt the butter.
2. In a bowl, mix together the graham cracker crumbs and sugar. Add the melted butter and stir until combined.
3. In a separate bowl, whisk together the cream cheese, eggs, vanilla extract, and granulated sugar.
4. Pour the cheesecake mixture into a 7-inch springform pan or a metal cake pan with a non-stick coating.
5. Place the pan in the Instant Pot and add 1 cup of water to the pot.
6. Close the lid and set the valve to “Sealing”. Cook on “Manual” mode for 25 minutes at high pressure, followed by a 10-minute natural release.

Cooking Time:

– Preheat and cook time: 35 minutes
– Natural release time: 10 minutes

Summary

Get started with pressure cooking and explore the world of delicious meals with these 20 easy Instant Pot recipes for beginners! From classic comfort foods like mac and cheese, chicken noodle soup, and pulled pork to hearty stews and soups, this collection has something for everyone. Whether you’re a busy parent or a culinary newbie, these simple and flavorful recipes will become staples in your kitchen. Discover the versatility of Instant Pot cooking with these quick and easy meals that are sure to satisfy even the pickiest eaters.

When you’re short on time but still want to serve up a delicious and nutritious meal, your slow cooker becomes your best friend. And when you’re a vegetarian, it can be even more challenging to find tasty and satisfying options that fit your dietary needs. That’s why we’ve rounded up 20 of the most mouth-watering and hearty vegetarian slow cooker recipes perfect for busy weeknights.

From comforting stews and curries to creamy soups and casseroles, these slow cooker recipes are sure to please even the pickiest eaters. And the best part? They’re all incredibly easy to make, requiring minimal prep work and no fuss at all. Whether you’re a seasoned veggie cook or just starting out, we’ve got you covered with these 20 must-try vegetarian slow cooker recipes.

Slow Cooker Lentil and Vegetable Stew

This slow cooker stew is a perfect blend of comforting lentils, tender vegetables, and aromatic spices. It’s an easy and nutritious meal option for any day.

Ingredients:

– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 2 cups mixed vegetables (such as zucchini, bell peppers, and tomatoes)
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. In the slow cooker, combine lentils, olive oil, onion, garlic, carrots, celery, and mixed vegetables.
2. Pour in vegetable broth and add thyme. Season with salt and pepper.
3. Cook on low for 8-9 hours or high for 4-5 hours.
4. Serve hot, garnished with fresh herbs if desired.

Cooking Time: 4-9 hours

Creamy Coconut Curry Chickpeas

Add a burst of flavor to your meal with this creamy and aromatic curry dish featuring chickpeas, coconut milk, and a blend of warm spices.

Ingredients:

– 1 can chickpeas (14.5 oz)
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish

Instructions:

1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until they start to brown, about 5 minutes.
3. Add garlic, ginger, cumin, curry powder, turmeric, and cayenne pepper. Cook for 1 minute, stirring constantly.
4. Stir in chickpeas and coconut milk. Bring the mixture to a simmer.
5. Reduce heat to low and let it cook for 10-15 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves and serve over rice, naan, or as a snack.

Cooking Time: 20-25 minutes

Vegetarian Slow Cooker Chili

A hearty and comforting vegetarian chili recipe that’s perfect for a weeknight dinner or a casual gathering with friends. This slow cooker recipe is easy to prepare, packed with flavor, and can be customized to your taste.

Ingredients:

– 1 can black beans, drained and rinsed
– 1 can kidney beans, drained and rinsed
– 1 can diced tomatoes
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 1 cup vegetable broth

Instructions:

1. Add all ingredients to a slow cooker.
2. Stir to combine.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Taste and adjust seasoning as needed.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Quinoa and Black Bean Burrito Bowls

A flavorful and nutritious meal that’s perfect for a quick lunch or dinner. This recipe combines the nutty taste of quinoa with the richness of black beans, all wrapped up in a bowl.

Ingredients:

– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper, to taste
– Optional toppings: avocado, salsa, shredded cheese, cilantro

Instructions:

1. Cook quinoa according to package instructions using 2 cups of water or broth.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic, cumin, salt, and pepper to the skillet and cook for an additional minute.
4. Stir in black beans and cook until heated through.
5. Divide cooked quinoa among bowls. Top with black bean mixture and desired toppings.

Cooking Time: 20-25 minutes

Slow Cooker Butternut Squash Soup

This comforting soup is perfect for a chilly day or as a healthy addition to your weeknight meal routine. With the ease of slow cooking, you’ll have a flavorful and nutritious meal ready in no time.

Ingredients:

– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh herbs for garnish (optional)

Instructions:

1. Preheat slow cooker to low.
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash in the slow cooker with olive oil, onion, garlic, broth, salt, and pepper.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Use an immersion blender to puree the soup until smooth.
6. If desired, stir in heavy cream or half-and-half for added richness.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh herbs if desired.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Spinach and Artichoke Dip Pasta

Elevate your pasta game with this creamy, indulgent dish that combines the flavors of spinach, artichokes, and a hint of garlic.

Ingredients:

– 8 oz. pasta (such as penne or fusilli)
– 2 cups fresh spinach leaves
– 1 (14 oz.) can artichoke hearts, drained and chopped
– 2 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 2 tbsp. unsalted butter
– Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1-2 minutes until fragrant.
3. Add chopped artichoke hearts and spinach leaves; cook until wilted (about 5 minutes).
4. Stir in flour to thicken the mixture.
5. Combine cooked pasta with the spinach-artichoke mixture, Parmesan cheese, salt, and pepper.
6. Serve hot, garnished with additional Parmesan cheese if desired.

Cooking Time: 15-20 minutes

Vegetable and Tofu Thai Green Curry

A flavorful and nutritious Thai-inspired dish that combines tender tofu, colorful vegetables, and a creamy green curry sauce.

Ingredients:

– 1 block firm tofu, drained and cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 cup mixed vegetables (such as broccoli, carrots, and snap peas)
– 2 cups Thai green curry paste
– 2 cups coconut milk
– 1 tablespoon fish sauce (optional)
– Salt and pepper to taste
– Fresh basil leaves for garnish

Instructions:

1. Heat oil in a large skillet or wok over medium-high heat.
2. Add tofu and cook until golden brown, about 3-4 minutes. Remove from pan.
3. In the same pan, add onion and garlic; cook until softened, about 2 minutes.
4. Add bell pepper and mixed vegetables; cook until tender, about 4-5 minutes.
5. Stir in green curry paste and cook for 1 minute.
6. Add coconut milk, fish sauce (if using), salt, and pepper. Bring to a simmer.
7. Return tofu to the pan and stir to combine.
8. Cook for an additional 2-3 minutes or until the sauce has thickened slightly.
9. Garnish with fresh basil leaves and serve over rice or noodles.

Cooking Time: 20-25 minutes

Slow Cooker Ratatouille

Elevate your mealtime with this effortless slow cooker ratatouille recipe, perfect for a comforting and flavorful dinner. This classic Provençal dish combines the rich flavors of roasted vegetables, garlic, and herbs in a slow-cooked masterpiece.

Ingredients:

– 1 large eggplant, sliced
– 2 large bell peppers (any color), sliced
– 1 large zucchini, sliced
– 3 cloves of garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1/4 cup olive oil
– 1 tsp dried thyme
– Salt and pepper to taste

Instructions:

1. Add the sliced eggplant, bell peppers, and zucchini to the slow cooker.
2. In a small bowl, mix together the minced garlic, crushed tomatoes, olive oil, thyme, salt, and pepper.
3. Pour the tomato mixture over the vegetables in the slow cooker.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Serve hot, garnished with fresh herbs if desired.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Sweet Potato and Black Bean Enchilada Casserole

A flavorful twist on traditional enchiladas, this casserole combines the natural sweetness of sweet potatoes with the savory goodness of black beans. Perfect for a weeknight dinner or special occasion.

Ingredients:

– 2 large sweet potatoes, cooked and diced
– 1 can black beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup enchilada sauce
– 8-10 corn tortillas
– 1 cup shredded cheese (Cheddar or Monterey Jack)
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, sauté the onion and garlic until softened. Add the black beans and cook for an additional 2-3 minutes.
3. In a separate bowl, combine the sweet potatoes, enchilada sauce, and cooked black bean mixture.
4. In a 9×13 inch baking dish, spread a thin layer of enchilada sauce on the bottom. Arrange 4 tortillas on top.
5. Spoon half of the sweet potato mixture over the tortillas, followed by half of the shredded cheese.
6. Repeat the layers, finishing with a layer of cheese on top.
7. Cover with aluminum foil and bake for 30 minutes.
8. Remove foil and bake an additional 10-15 minutes or until cheese is melted and bubbly.

Cooking Time: 40-45 minutes

Lentil and Mushroom Bolognese

This hearty vegetarian twist on the classic Italian pasta dish combines the earthy flavors of lentils and mushrooms with a rich tomato sauce, perfect for a cozy weeknight dinner.

Ingredients:

– 1 cup brown or green lentils, rinsed and drained
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 carrot, grated
– 1 can (28 oz) crushed tomatoes
– 1 cup vegetable broth
– 1 tsp dried oregano
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
– Pasta of your choice (8 oz)

Instructions:

1. In a large pot, sauté the mushrooms, onion, garlic, and carrot in a little oil until softened.
2. Add the lentils, crushed tomatoes, vegetable broth, and oregano. Season with salt and pepper to taste.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
4. Cook your chosen pasta according to package instructions.
5. Combine cooked pasta and bolognese sauce. Serve hot, garnished with chopped parsley if desired.

Cooking Time: Approximately 45 minutes

Slow Cooker Minestrone Soup

Minestrone soup is a classic Italian dish that’s perfect for a comforting and filling meal. This slow cooker version makes it easy to prepare, as all the ingredients simmer together in harmony.

Ingredients:

– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (14.5 oz) cannellini beans, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 1 celery stalk, sliced
– 1 teaspoon dried oregano
– 1/2 teaspoon dried basil
– Salt and pepper, to taste
– 6 cups vegetable broth

Instructions:

1. Add all ingredients to a slow cooker.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped fresh parsley if desired.

Vegetarian Slow Cooker Lasagna

A hearty and flavorful vegetarian twist on the classic Italian dish, this slow cooker lasagna is perfect for a busy day or a crowd-pleasing dinner party.

Ingredients:

– 1 cup lasagna noodles
– 2 cups marinara sauce
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 cup frozen spinach, thawed and drained
– 1 cup sliced mushrooms
– 1 cup diced bell peppers
– 1 small onion, finely chopped
– Salt and pepper to taste

Instructions:

1. Cook lasagna noodles according to package instructions. Drain and set aside.
2. In a slow cooker, combine marinara sauce, ricotta cheese, mozzarella cheese, Parmesan cheese, spinach, mushrooms, bell peppers, and onion.
3. Add cooked lasagna noodles on top of the sauce mixture.
4. Cover slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
5. Serve hot, garnished with additional mozzarella cheese and fresh basil leaves if desired.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Moroccan Chickpea and Apricot Tagine

This aromatic stew is a classic Moroccan dish that combines the natural sweetness of apricots with the savory flavor of chickpeas, all wrapped up in a rich and spicy sauce. Serve over couscous or with crusty bread for a comforting meal.

Ingredients:

– 1 can chickpeas (14 oz), drained and rinsed
– 2 cups dried apricots
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cayenne pepper (optional)
– 1 can diced tomatoes (14 oz)
– 1 cup chicken broth
– Salt and pepper, to taste
– Fresh parsley or cilantro, chopped (for garnish)

Instructions:

1. In a large pot, combine chickpeas, apricots, onions, garlic, cumin, coriander, cinnamon, and cayenne pepper (if using).
2. Cook over medium heat, stirring occasionally, until the onions are softened and the mixture is fragrant (about 10 minutes).
3. Add diced tomatoes and chicken broth; bring to a simmer.
4. Reduce heat to low and cook, covered, for 20-25 minutes or until the flavors have melded together and the sauce has thickened slightly.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley or cilantro.

Cooking Time: 30-35 minutes

Slow Cooker Stuffed Peppers with Quinoa

A flavorful and nutritious twist on traditional stuffed peppers, this recipe uses quinoa as a protein-rich base for a delicious filling. Perfect for a healthy meal or packed lunch.

Ingredients:

– 4 bell peppers, any color
– 1 cup cooked quinoa
– 1 pound ground turkey
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon cumin
– Salt and pepper to taste
– Shredded cheddar cheese (optional)

Instructions:

1. Preheat slow cooker to low.
2. Cut the tops off the peppers and remove seeds and membranes. Place them in the slow cooker.
3. In a large bowl, combine cooked quinoa, ground turkey, onion, garlic, cumin, salt, and pepper. Mix well.
4. Stuff each pepper with the quinoa mixture, filling to the top.
5. Pour diced tomatoes over the peppers.
6. Cover and cook on low for 6-8 hours or high for 3-4 hours.
7. Top with shredded cheese (if using) and serve.

Cooking Time: 6-8 hours (low), 3-4 hours (high)

Creamy Garlic Mashed Potatoes

Elevate your mashed potato game with this rich and creamy recipe, infused with the savory flavors of garlic.

Ingredients:

– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 2 cloves of garlic, minced
– 2 tablespoons unsalted butter
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)

Instructions:

1. Place the chopped potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
2. Drain the potatoes and return them to the pot. Add the minced garlic, butter, salt, and pepper. Mash the potatoes with a potato masher or a fork until they’re mostly smooth.
3. Gradually add the heavy cream or half-and-half, stirring until the potatoes are creamy and well combined.
4. Taste and adjust the seasoning as needed.
5. Serve hot, garnished with fresh parsley or chives if desired.

Cooking Time: 20-25 minutes

Vegetable and Barley Slow Cooker Stew

This comforting stew is a perfect blend of wholesome vegetables, nutty barley, and tender meat (optional), all slow-cooked to perfection. It’s an easy, one-pot meal that’s perfect for a chilly evening or a quick weeknight dinner.

Ingredients:

– 1 cup pearl barley
– 2 cups mixed vegetables (such as carrots, potatoes, zucchini, bell peppers)
– 1 can diced tomatoes
– 2 cups beef or vegetable broth
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– Optional: 1 pound ground beef or chicken breast, browned and drained
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Add the barley, vegetables, tomatoes, broth, oil, onion, and garlic to a slow cooker.
2. If using, add the browned meat on top of the ingredients.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Slow Cooker Mexican Street Corn Chowder

Warm up with a comforting bowl of this creamy, flavorful soup that combines the essence of Mexico’s street corn with the ease of a slow cooker. Perfect for a chilly evening or a quick lunch.

Ingredients:

– 1 can (14.5 oz) diced tomatoes
– 1 cup frozen corn kernels
– 1/2 cup heavy cream
– 1/4 cup milk
– 2 tablespoons olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. In the slow cooker, combine diced tomatoes, corn kernels, heavy cream, milk, olive oil, onion, garlic, cumin, smoked paprika, salt, and pepper.
2. Stir well to combine.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh cilantro leaves if desired.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Spicy Peanut Butter Tofu Curry

A flavorful and aromatic curry that combines the creaminess of peanut butter with the spiciness of red pepper flakes, perfect for a quick weeknight dinner.

Ingredients:

– 1 block of extra-firm tofu, drained and cut into small cubes
– 2 tablespoons of peanut butter
– 1 tablespoon of curry powder
– 1 teaspoon of ground cumin
– 1/2 teaspoon of red pepper flakes
– 1 can of coconut milk
– 1 onion, diced
– 2 cloves of garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the tofu and cook until golden brown on all sides, about 5 minutes. Remove from the pan and set aside.
3. In the same pan, add the diced onion and cook until translucent, about 3-4 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Stir in the peanut butter, curry powder, cumin, and red pepper flakes. Cook for 1 minute.
6. Add the coconut milk and stir to combine. Bring to a simmer.
7. Return the tofu to the pan and season with salt and pepper to taste.
8. Simmer for an additional 5-7 minutes or until the flavors have melded together.
9. Garnish with fresh cilantro leaves, if desired.

Cooking Time: 20-25 minutes

Slow Cooker Apple Cinnamon Steel-Cut Oats

Start your day with a warm and comforting bowl of Slow Cooker Apple Cinnamon Steel-Cut Oats! This recipe combines the nutty flavor of steel-cut oats with the sweetness of apples and cinnamon, all cooked to perfection in a slow cooker.

Ingredients:

– 1 cup steel-cut oats
– 2 cups water or milk
– 1/4 cup diced apple (Granny Smith or other sweet variety)
– 1 tablespoon unsalted butter
– 1 teaspoon ground cinnamon
– Pinch of salt

Instructions:

1. In a slow cooker, combine steel-cut oats, water or milk, diced apple, butter, cinnamon, and salt.
2. Stir to combine, then cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
3. About 30 minutes before serving, stir in any remaining liquid and adjust seasoning as needed.
4. Serve warm, topped with your favorite toppings such as brown sugar, chopped nuts, or a dollop of whipped cream.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Vegetarian Slow Cooker French Onion Soup

A rich and flavorful twist on the classic French onion soup, this vegetarian version is perfect for a cozy night in. This slow cooker recipe lets you simmer the flavors together all day, resulting in a deliciously aromatic and cheesy soup.

Ingredients:

– 3 large onions, thinly sliced
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 cups vegetable broth
– 1 cup grated vegetarian cheddar cheese (such as Daiya)
– 6 slices of baguette, toasted

Instructions:

1. In the slow cooker, combine sliced onions, garlic, olive oil, thyme, paprika, salt, and pepper.
2. Cook on low for 8-10 hours or high for 4-6 hours.
3. About 30 minutes before serving, stir in vegetable broth and cheese until melted and well combined.
4. Serve hot, topped with toasted baguette slices.

Cooking Time: 8-10 hours (low) or 4-6 hours (high)

Summary

Get ready to cook up a storm with these 20 hearty vegetarian slow cooker recipes perfect for busy weeknights! From comforting stews and soups to flavorful curries and casseroles, there’s something for everyone. Try Slow Cooker Lentil and Vegetable Stew, Creamy Coconut Curry Chickpeas, or Vegetarian Slow Cooker Chili. Or, go international with Moroccan Chickpea and Apricot Tagine or Spicy Peanut Butter Tofu Curry. Whatever your taste buds desire, these slow cooker recipes will satisfy your cravings without sacrificing flavor or nutrition.