3:29
- food
- February 3, 2023
Cozy slow cooker recipes for winter
Beat the deep freeze with recipes to cook low and slow.
3:29
Ingredients
2 teaspoons cooking fat of choice such as olive oil or avocado oil
1/2 medium yellow onion, diced
3 garlic cloves, minced
1 1/2 pounds chicken breast, cubed
1 medium-large sweet potato, cubed (about 2 cups)
1 red bell pepper, sliced or diced
2/3 cup chicken broth
3 tablespoons curry powder
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1/2 teaspoon sea salt
1 14-ounce can full-fat coconut milk
2 cups frozen green beans
Cashews, cilantro, lime wedges and cauliflower rice, or rice of choice for serving (omit cashews for nut-free)
Directions
Set your Instant Pot to the sauté setting. Add the ghee, onion, and garlic and saute until onions are translucent.
Then turn to high pressure. Add the chicken, sweet potatoes, red pepper, broth, curry, cumin, turmeric, cayenne and sea salt. Seal the Instant Pot and set time for 10 minutes.
Once the time is up, release the pressure by switching from \"seal\" to \"vent.\" Once pressure is released, remove the lid and turn the Instant Pot to the sauté setting. Stir in the coconut milk and frozen green beans and let cook for an additional 2-3 minutes or until the green beans are heated through.
Serve over cauliflower rice, regular rice, or greens and top with cashews, lime wedges, and fresh cilantro.
Note: For a thicker curry -- mix together 2 tablespoons of water with 1 tablespoon of tapioca starch or arrowroot powder. While the Instant Pot is on the saute setting, stir into curry after the coconut milk is heated through and let set for a few minutes to thicken.
![\"PHOTO:](\"http://a.abcnews.com/images/GMA/slowcooker-cornchowder_1611263844143_hpEmbed_2x3_384.jpg\")
Ingredients
1 lb. boneless, skinless chicken breasts or thighs, cubed
1 tablespoon butter, ghee, or cooking oil of choice (for Instant Pot version only)
1 pound red potatoes, cut into 1/2-inch cubes
2 large carrots, sliced
2 celery ribs, sliced
1 medium yellow onion, diced
3 cloves garlic, minced
2 cups corn, fresh or frozen
4 cups low-sodium chicken broth (or homemade bone broth)
1 teaspoon dried thyme
1 teaspoon dried parsley
1/4 teaspoon black pepper
1/2 teaspoon salt, plus more to taste
3 tablespoons potato starch to thicken, optional (may substitute corn starch or arrowroot starch)
1/2 cup heavy cream
4 strips crisp-cooked bacon, crumbled
Fresh thyme and-or parsley for garnish, optional
Directions
Place the chicken, potatoes, carrots, celery, onions, garlic and corn in the slow cooker.
Add broth, thyme, parsley, pepper and salt. Stir well.
Place lid on the slow cooker and cook on low setting for 7-8 hours (or 4 hours on high).
Just before serving, remove the lid. Mix potato starch with ⅓ cup water. Stir into hot soup until thickened slightly.
Turn off the heat. Stir in cream and bacon. Taste and adjust seasonings as needed. Garnish with fresh thyme and parsley, if desired.
Instant Pot Directions
Select the \"saute\" function. Add 1 tablespoon oil to the pot. When the pot is hot, add onions, celery, and carrots and cook, stirring occasionally, for 5-6 minutes or until onions just start to soften. Stir in garlic and cook an additional 30 seconds.
Add chicken, potatoes, corn, broth, thyme, parsley, pepper and salt. Stir well.
Lock lid into place and set the vent valve to the \"sealing\" position.
Cook at high pressure for 15 minutes. Allow 5 minutes of natural pressure release before flipping the vent valve to the \"venting\" position to release residual steam.
Mix potato starch with 1/3 cup water. Stir into hot soup until thickened slightly.
Turn off the heat. Stir in cream and bacon. Taste and adjust seasonings as needed.
Check out the full blog post here for more tips for this recipe.
![\"PHOTO:](\"http://a.abcnews.com/images/GMA/healthy-hamburger-soup-JessLarsonofPlaysWellwithButter_1611263844135_hpEmbed_3x2_384.jpg\")
Ingredients
2 teaspoons avocado oil or olive oil
1 pound ground beef
1 yellow onion, diced
1 green bell pepper, diced
6 garlic cloves, minced
10 ounces sweet potato, peeled and cubed
10 ounces Yukon gold potatoes, cubed
2 medium carrots, diced
2 ribs celery, diced
2 14-ounce cans fire-roasted, diced tomatoes
6-ounce can tomato paste
1 quart beef broth, plus additional if needed
1 1/2 tablespoons Italian Seasoning
1 teaspoon sea salt, plus more to taste
1/2 teaspoon black pepper
8 ounces fresh green beans, cut into 1-inch pieces (can also use frozen green beans)
2 cups packed kale, chopped and tough stems removed
Directions
In a large skillet over medium heat add the oil. Once hot, add the ground beef, onion, green pepper and garlic cloves. Sauté until ground beef is no longer pink.
Next, add everything to the slow cooker except for the green beans and kale.
Cook on low for 8 to 9 hours or on high for 4 to 5 hours.
With about one hour of cooking time left, add the green beans and kale. If you prefer your soup to be thinner, feel free to add additional broth at this time. Cook until the green beans are tender.
Taste and season as needed before serving.
Instant Pot Directions:
Select \"sauté\" on the Instant Pot and add the oil. Once the oil is hot, add ground beef, garlic, onions, and bell pepper, sauté for 5 to 7 minutes or until meat is cooked and no longer pink.
Add the rest of the ingredients except for the kale and green beans if using frozen. Note: add 2 cups of broth versus 1 quart. Lock the lid into place and flip valve to sealing position.
Cook on high pressure for 10 minutes. Allow for 5-7 minutes of natural pressure release before flipping value to venting position to release any remaining pressure.
Remove lid. Turn the Instant Pot to \"sauté\" and stir in the kale and frozen green beans. Continue to cook until kale is tender.
This story was originally published on January 22, 2021.
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