Crazy Easy Slow Cooker Dinners for a Crazy Busy Week

Easy Slow Cooker Meals
An easy slow cooker meal is the perfect way to get food on the table when you’re short on time. Chef Cathy Christiansen shares four insanely easy slow cooker recipes to help you out when you’ve got everything on your plate except dinner. Prep time for all of these recipes is under 15 minutes, so it’s easy get everything ready before you even walk out the door.

Root Beer-becue Beef Sandwiches

Root Beer-becue SandwichesLow and slow is one of the biggest tenants of barbecued meat. This recipe uses a bottle of root beer to tenderize and flavor the meat for a super savory meal.

Serves: 10–12
Prep Time: 10 minutes
Cook Time: 8–10 hours

Ingredients:
1 (32 oz.) chuck roast
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 (12 oz.) bottle root beer
1 (12 oz.) bottle barbecue sauce, for serving
10–12 hamburger buns, for serving
2–3 cups thinly sliced cabbage, for serving

Directions:
1. Rub all sides of the roast with salt, pepper, and garlic powder.
2. Add roast to slow cooker and pour the bottle of root beer over it.
3. Cook on low for 8–10 hours.
4. Remove roast from slow cooker and discard cooking liquid.
5. Cool for 5 minutes before shredding with two forks. Discard any large pieces of fat.
6. Add the pork back to the slow cooker, add barbecue sauce, and stir to coat.
7. Serve warm on buns with cabbage or your favorite barbecue sandwich toppings.

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Easy Slow Cooker Salsa Chicken Tacos

Easy Slow Cooker Salsa TacosNever skip out on Taco Tuesday again. If you have a bottle of salsa in the pantry, you’re halfway to making these sinfully easy slow cooker chicken tacos.

Serves: 6–8
Prep Time: 5 minutes
Cook Time: 4–8 hours

Ingredients:
2 lbs. boneless skinless chicken breasts
1 (16 oz.) jar salsa
corn or flour tortillas, for serving
shredded lettuce, for serving
shredded cheese, for serving
chopped tomatoes, for serving
additional salsa, for serving

Directions:
1. Place chicken breasts in slow cooker.
2. Pour salsa over chicken and toss to coat.
3. Cook for 4 hours on high or 6–8 hours on low.
4. Shred chicken using two forks.
5. Serve on tortillas with lettuce, cheese, tomatoes, and additional salsa.

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Cheery Chicken and Quinoa Soup

Cheery Chicken and Quinoa SoupNothing chases away the mid-week blues or a cold autumn day like a piping hot bowl of soup. This delicious chicken and quinoa soup also features sweet potatoes and kale to create a more filling and warming meal.

Serves: 6–8
Prep Time: 15 minutes
Cook Time: 5–9 hours

Ingredients:
1 lb. boneless, skinless chicken breasts
1 onion, chopped
1 cup chopped celery
1 cup sliced carrots
5 cloves garlic, minced
2 quarts chicken broth
2 tsp. fresh thyme leaves, or 1 tsp. dried
½ tsp. dried oregano
½ tsp. red pepper flakes
1 tsp. freshly ground pepper
1 lb. sweet potatoes, cubed
1 cup quinoa
1 (15 oz.) can cannellini beans, drained
1 bunch kale, stems removed then chopped
juice of ½ lemon
salt, to taste
shredded Parmesan, for serving

Directions:
1. Place chicken in the slow cooker.
2. Add onion, celery, carrots, garlic, broth, thyme, oregano, red pepper flakes, and sweet potatoes.
3. Cook on high for 3 hours or on low for 6–7 hours.
4. Add quinoa and beans.
5. Continue to cook on your chosen setting for another hour.
6. Remove chicken from soup and shred with two forks.
7. Return chicken to soup and add kale.
8. Cook on high for 15 minutes.
9. Add lemon juice and season with salt and pepper to taste.
10. Serve in bowls topped with parmesan cheese.

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Vegetarian Cauliflower Chickpea Cashew Curry

Vegetarian Cauliflower Chickpea Cashew CurryCurry doesn’t have to be complicated. And after several hours of simmering in spices, this easy slow cooker version promises an explosion of flavor at the end of a long day.

Serves: 6–8
Prep Time: 15 minutes
Cook Time: 3–6 hours

Ingredients:
1 lb. red or Yukon gold potatoes, peeled and cubed
1 head cauliflower, cored and cut into florets
1 onion, chopped
2 cloves garlic, minced
1 (13.5 oz.) can coconut milk
1 Tbsp. brown sugar
1 tsp. curry powder
1 tsp. turmeric
1 tsp. garam masala
1 tsp. ginger
1 tsp. salt
½ tsp. red pepper flakes
1 (15 oz.) can chickpeas, drained
1 cup roasted, salted cashews, for serving
1/2 cup cilantro leaves, for serving

Directions:
1. Place potatoes and cauliflower in the slow cooker.
2. Add onions and garlic.
3. In a separate bowl, whisk coconut milk, sugar, curry powder, turmeric, garam masala, ginger, salt and red pepper flakes together.
4. Add the whisked mixture to the slow cooker and stir to combine.
5. Cook on high for 2 hours or on low for 3–5 hours.
6. Add chickpeas and cook on your chosen setting for another hour.
7. Serve in bowls with cashews and cilantro sprinkled on top.

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