Slow Cooker Sweet Spicy Pork Goodness
Making dinner easy is priority during busy times. And that’s where slow cooker sweet spicy pork eases your stress. Weekends tend to get busy around the holidays here no matter how much we try to keep things simple. Same for you?
The slow cooker is one way I ease that stress. During the holidays, it is really easy to fall into eating junky foods that, while are tasty, they aren’t healthy. The junky foods are deceiving and feel satisfying, but soon they start slow you down. Slow cookers help you stay on course instead of picking up stuff on the way home when you are starving. Get the slow cooker items ready the night before in dump in the morning or do it all in the morning in less than 10 minutes.
I like to use organic meats when I eat meat and that includes pork. Normally, I use pork shoulder, but they looked a bit fatty for my taste. I went with the tenderloin instead and it worked nicely. The meat was tender and tasty.
At this point, Asian spices for the most part have gone mainstream. I can get Chinese Five Spice Powder and Garlic-Chili Sauce at my local grocery store. That said, I usually pick them up at the Asian grocery store when I make a trek there. Bok choy is becoming more readily available, too.
This recipe is good enough for company. One more reason to slow cooker sweet spicy pork. It is tasty, simple, and fancy.
Slow Cooker Sweet Spicy Pork Recipes
- 1/2 cup low-sodium soy sauce
- 1/2 cup coconut palm sugar or brown sugar
- 2 tablespoons chili-garlic sauce
- 1 teaspoon garlic minced
- 1 tablespoon minced ginger
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 1/2pounds pork shoulder or tenderloin, trimmed of excess fat and cut into 2-inch pieces
- 1 medium head bok choy thinly sliced
- Cut pork into small pieces and chop boy choy.
- In slow cooker, mix the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder, 1 teaspoon salt, and ¼ teaspoon pepper. Add the pork tossing to coat.
- Cook until the pork is tender, on high for 4 to 5 hours or on low for 7 to 8 hours.
- About 30-minutes before serving, cook the rice and add bok choy.
- Serve with the rice.
Slow Cooker Portuguese-style Seafood Soup
Nothing is nicer than a hearty soup as the weather cools to fall then winter. Slow Cooker Portuguese-style Seafood Soup is a recipe that will warm your insides. The aroma coming from this recipe in the slow cooker says, “welcome home!”
The ingredients are straight forward and flexible: potatoes, onions, broth, crushed tomatoes, spices, and seafood. What’s nice about this recipe is that it is a dump and go. You can chop the onion and potatoes the night before and thaw the seafood in the fridge during the day then an hour before serving drop the seafood into the slow cooker. The combination of spices, broth, and tomatoes makes a rich broth to the stew. The addition of red pepper and red pepper flakes gives it a degree of heat.
Slow Cooker Portuguese-style Seafood Soup Recipe
- 1 pound yellow potatoes, cut into bite size pieces
- 1/2 cup white onion chopped
- 1 teaspoon dried thyme, heaping
- 1 teaspoon dried basil, heaping
- 1 teaspoon dried oregano, heaping
- 1/2 teaspoon celery salt, heaping
- 1/4 teaspoon crush red pepper flakes, heaping
- 1/8 teaspoon cayenne pepper, heaping
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable broth
- 3 garlic cloves, minced
- 1/2 – 1 teaspoon salt
- Brisk turn of the pepper grinder
- 2 pounds seafood (1 pound large shrimp and 1 pound cod)
- bunch parsley, chopped
- Chop onions and place in the slow cooker.
- Cube potatoes into bite-size pieces and place in the slow cooker.
- Add the spices, broth, and tomatoes to the slower and mixing it well
- Cover and cook on high 6 hours until potatoes are cooked through.
- Add thawed seafood to slow cooker cooking for 30-60 minutes or until the seafood is fully cooked.
- Garnish with parsley.
- Serve hot with crusty bread.
Slow Cooker Vegetable Red Lentil Soup
Slow cooker vegetable red lentil soup is what you make when your veggie bin in the fridge is fuller than it needs to be. That was the case with my bin this morning. I had some veg that needed to be used before it had to go to the compost bin. Not that it was rotten, but you know what I mean. I hope.
Anyway, I have not made a veggie soup in ages, so I thought today why not? I got a late start of it and did not get it into the slow cooker until after lunch. I was a bit worried since my red lentils (or dal) have lost some of their color. That doesn’t mean they are bad, but just old and may take longer to cook. Simple ingredients for this soup and I used what I had on hand: onions, celery, potatoes, zucchini, canned tomatoes, fresh thyme, bay leaves, cabbage, and vegetable broth. Vegetable soups are so versatile that they can be a big of a dump meal with what’s on hand. I sautéed the onion and celery first in olive oil until softened giving it a little extra flavor.
Slow Cooker Vegetable Red Lentil Soup Recipe
- 2 tablespoons olive oil
- 1 yellow onion diced
- 2-3 celery stalks diced
- 3-4 carrots diced
- 1 large zucchini sliced and quartered
- 2-3 potatoes peeled and diced small
- 3/4 cup red lentils
- 1 14.4 oz. petite diced tomatoes
- 1-2 pieces Parmesan cheese rind
- 2 bay leaves
- 4-6 sprigs fresh thyme
- 5 cups vegetable broth
- 1 teaspoon kosher salt
- Generous grinds of the pepper mill
- 1 small thinly sliced savoy cabbage
- Fresh Italian parsley chopped finely
- Olive oil to drizzle
- Parmesan cheese
- Heat oil over medium heat in pan. Sautée onion and celery until soft. (If you are in a rush then by-pass this step)
- Place onion, celery, carrots, zucchini, potatoes, Parmesan rind, tomatoes, lentils, thyme, salt, pepper, and broth in the slow cooker.
- Set slow cooker to high for 6 hours.
- Add the cabbage with about 2 hours left.
- Remove thyme stalks and bay leaves.
- Drizzle olive oil, sprinkle with parsley and cheese.
Slow Cooker Corn Chowder warms the soul as the weather turns cooler.
Soup is one of the dishes that make the world a better place. This slow cooker corn chowder is a good candidate for world harmony. It warms the soul as the weather starts to turn cooler. And as we busy ourselves with fall activities, the slow cooker recipe makes dinner healthy and easy for us. Corn chowder is a hearty vegetarian meal.
The recipe is easy and straightforward. Red potatoes, frozen corn, vegetable broth, spices, unsalted butter, and heavy cream. Most items are already in your pantry or freezer. I use red potatoes and heavy cream, but that is what I had on hand when I decided to make the recipe. Regular potatoes and any milk, but skim would work in this recipe. Key to the potatoes is to have them diced small so they will cook. Once you dice the potatoes (and perhaps your grocery store has diced potatoes), this is a dump and go slow cooker meal. A kind of slow cooker meal I like.
Slow Cooker Corn Chowder Recipe
- 1-2 pounds red potatoes diced small
- 1 16-oz package of frozen corn
- 3 tablespoons all-purpose flour
- 6 cups vegetable broth
- 1 teaspoon dried thyme heaping
- 1 teaspoon dried oregano heaping
- 1/2 teaspoon garlic powder heaping
- 1/2 teaspoon onion powder heaping
- 1-2 teaspoons kosher salt
- Generous turns of the pepper grinder
- 2-3 tablespoons unsalted butter
- 1/4 cup heavy cream
- Dice potatoes quite small.
- Put potatoes and frozen corn in slow cooker.
- Sprinkle in flour and tossing to coat.
- Stir in vegetable broth, thyme, oregano, garlic powder, onion powder, salt, and pepper.
- Cove and cook on low heat between 6-8 hours.
- Stir in butter and heavy cream.
- Heat for about 5 minutes.
- Test for seasoning adding more salt or pepper as needed.
Slow cooker bratwurst with sauerkraut and red potatoes
We are having our own Oktoberfest here at the Van den Hurks with slow cooker bratwurst with sauerkraut and red potatoes. Alright maybe not. I have been mostly preparing vegetarian meals for my guys, but today I decided to serve up meat to them. As my husband remarked when I told him what was for dinner, “Good, we’re getting real food.” Apparently, we have a long way to go on vegetarianism in this household. Especially when I thought I had been cooking real food. Throwing some shade towards the menfolk in the house.
Bratwurst, sauerkraut, and potatoes are considered a food group in our house. Perhaps it has to do with my husband is from the Netherlands and I was born in Ireland. Mystery meat in tubular form with a potato product is just part of our life. Less these days than before, but still it is in our DNA make-up. It is comfort food.
Slow cooker bratwurst with sauerkraut and red potatoes is an all-in-one meal. It will feed a crowd of hungry people. That said, currently there is only three of us so there will be leftovers. And a lot of it. Outside of slicing an onion, this is a dump it in meal and go. That is the beauty of it. Perfect for a really nasty weather day where you have to go out, but don not really want to. This will make coming home nice.
Bratwurst with sauerkraut and red potatoes recipe
- 1 Package of bratwurst
- 2 14.4 oz cans sauerkraut drained
- 1 pound of baby red potatoes diced small
- 1 yellow onion thinly sliced
- 1 cup broth (veggie or chicken)
- 1/4 drinking grade white wine
- 2 tablespoons of course grain mustard
- 1/2 teaspoon of salt
- A few turns of the pepper grinder
- Fresh parsley chopped
- Prepare vegetables and place in slow cooker.
- Add the sauerkraut.
- Mix wine, broth, mustard, salt, and pepper.
- Pour over vegetables mixing well
- Nestle the bratwursts deeply on top of the vegetables.
- Set slow cooker to low and cook for 8-10 hours stirring a couple of times if you have a chance.
- Top with parsley.
Vegetarian Slow Cooker Butter Chickpeas
I will readily admit it. I love my slow cooker. Now that school has started and I return back to my “normal” work schedule, I love my slow cooker even more. And I love making Indian vegetarian meals like cooker butter chickpeas in it. Yes, I sound like a broken record, but really the slow cooker makes life easier.
With some planning and a few extra minutes, vegetarian slow cooker butter chickpeas can be in your future. I am finding with a lot of Indian vegetarian slow cooker recipes, there is more preparation involved. Not many dump it in and go meals. That is OK. The preparation time isn’t crazy. Adds about 10-15 minutes more. I am thinking you could prepare the base and veggies the night before then dumping it all in the slow cooker in the morning on the way out the door. I will have to give it a try sometimes.
Potatoes or Tofu?
I make this recipe with potatoes. You could substitute tofu if you would like it. I have tried making this recipe with tofu and it just did not work out. In fact, when I make anything with tofu, it does not work out. Do not get me wrong, I love tofu. I just can not cook it properly. When I want tofu then I go out to an Asian restaurant. If you have a knack for preparing tofu, then go for it adding it into this recipe.
- 1 medium size onion, diced
- 1-3 potatoes depending on size, diced small
- 4 garlic cloves, minced
- 1 tablespoon garam masala
- 1 tablespoon curry powder
- 1 teaspoon chili powder
- 1/4 – 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- A couple turns of the pepper grinder
- 1 cup tomato puree
- 1 can coconut milk
- 1 15 oz can chickpeas, rinsed and drained
- 1 bunch fresh cilantro, roughly chopped
- Prepare the vegetables except for the cilantro.
- Put potatoes and chickpeas in slow cooker
- Heat oil in pan over medium heat.
- Add onion to the pan cooking until softened.
- Add garlic stirring to combine and until fragrant.
- Whisk coconut milk, tomato puree, garam masala, curry powder, chili powder, ground ginger, salt, and pepper together.
- Add coconut mixture to onions and garlic cooking until slightly thick about 5 minutes.
- Pour mixture on top of potatoes and chickpeas combining until mixed well.
- Cook on hight for 4 hours until sauce is thick and potatoes cooked.
- Add cilantro just before serving.
- Serve with rice or naan bread.