Category: Crockpot Recipes

Are you tired of sacrificing flavor for convenience when it comes to weeknight cooking? Look no further! The Instant Pot Dutch oven is a game-changer for busy home cooks, allowing us to create delicious, comforting meals with minimal effort and maximum results. With its versatile design and pressure-cooking capabilities, this kitchen workhorse can transform tender beef into fall-apart perfection, cook hearty soups in half the time, and even produce perfectly cooked rice dishes. In this article, we’ll share 20 mouthwatering Instant Pot Dutch oven recipes that are sure to become staples in your culinary repertoire.

From classic comfort foods like Beef Bourguignon and Chicken and Dumplings, to international-inspired dishes like Chili Con Carne and Seafood Paella, these recipes showcase the incredible versatility of the Instant Pot Dutch oven. Whether you’re a busy professional or a family looking for quick and easy meals, we’ve got you covered with these tried-and-true recipes that are sure to become new favorites.

Beef Bourguignon in the Instant Pot Dutch Oven

This iconic French dish is a hearty and flavorful stew that simmers tender beef, mushrooms, and vegetables in red wine and broth. With the Instant Pot Dutch Oven, you can achieve this rich flavor profile with minimal effort.

Ingredients:

– 2 pounds beef chuck roast, cut into 1-inch cubes
– 1 large onion, sliced
– 3 cloves garlic, minced
– 8 oz mushrooms (button or cremini), sliced
– 1 cup red wine (Bordeaux or Burgundy)
– 1 cup beef broth
– 1 teaspoon tomato paste
– 1 bay leaf
– 1 thyme sprig
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Press the “Saute” button on the Instant Pot Dutch Oven and heat oil until shimmering.
2. Add beef cubes and cook until browned, about 5 minutes. Remove from pot.
3. Add onion and garlic; cook until softened, about 3 minutes.
4. Add mushrooms; cook until they release their liquid and start to brown, about 5 minutes.
5. Add red wine, beef broth, tomato paste, bay leaf, thyme sprig, salt, and pepper. Stir to combine.
6. Return the browned beef to the pot and stir to coat with the sauce.
7. Close the lid and set valve to “Sealing”. Cook on high pressure for 45 minutes + 10 minute natural release.

Serve:

Remove bay leaf and thyme sprig. Serve hot, garnished with chopped parsley if desired.

Creamy Chicken and Mushroom Stew

A hearty and comforting stew perfect for a chilly evening, packed with tender chicken, earthy mushrooms, and a rich creamy sauce.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1 cup heavy cream
– 1/2 cup chicken broth
– 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 3-4 minutes.
2. Add mushrooms and cook until they release their moisture and start browning, about 5 minutes.
3. Add chicken and cook until browned on all sides, about 5-6 minutes.
4. Sprinkle flour over the mixture and cook for 1 minute.
5. Gradually add cream and broth, whisking constantly. Bring to a simmer and let cook for 10-12 minutes or until the sauce thickens.
6. Season with salt and pepper to taste. Garnish with chopped parsley if desired.

Cooking Time: 25-30 minutes

Instant Pot Dutch Oven Pulled Pork

Get ready for tender, fall-apart pork perfection with this easy and delicious recipe.

Ingredients:

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

Instructions:

1. Press the “Saute” button on the Instant Pot and heat the Dutch oven insert until it’s hot.
2. Add the pork shoulder, brown sugar, smoked paprika, garlic powder, salt, and black pepper to the pot. Cook for 5 minutes on each side, or until the pork is browned.
3. Add the chicken broth, beer (if using), and barbecue sauce (if using) to the pot.
4. Close the lid of the Instant Pot and set the valve to “Sealing”. Press the “Manual” button and cook at high pressure for 90 minutes.
5. Let the pressure release naturally for 10 minutes before opening the valve.
6. Shred the pork with two forks and serve on a bun, with your favorite toppings.

Cooking Time: 2 hours and 20 minutes

Vegetarian Lentil and Vegetable Soup

This comforting soup is a perfect blend of protein-rich lentils, flavorful vegetables, and aromatic spices. With its rich broth and tender texture, it’s a great option for a quick and satisfying meal.

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 chopped
– 2 celery stalks, chopped
– 1 red bell pepper, chopped
– 4 cups vegetable broth
– 1 can diced tomatoes (14.5 oz)
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. Heat oil in a large pot over medium heat. Add onion, garlic, carrots, celery, and bell pepper. Cook until vegetables are tender, about 8 minutes.
2. Add lentils, broth, diced tomatoes, and thyme. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
3. Season with salt and pepper to taste. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 45-50 minutes

Dutch Oven Pot Roast with Garlic and Herbs

Elevate your comfort food game with this hearty Dutch oven pot roast, infused with the savory flavors of garlic and herbs.

Ingredients:

– 3-4 pound beef chuck roast
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 onion, sliced
– 3 carrots, peeled and sliced
– 2 potatoes, peeled and cubed
– 1 cup chicken broth
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper to taste

Instructions:

1. Preheat Dutch oven to 300°F (150°C).
2. In a small bowl, mix minced garlic with olive oil.
3. Sear the beef roast in the Dutch oven, then set aside.
4. Add sliced onion, carrots, and potatoes to the pot. Cook until vegetables are tender, about 20 minutes.
5. Add chicken broth, thyme, paprika, salt, and pepper to the pot. Stir to combine.
6. Return the beef roast to the pot, cover with a lid, and cook for an additional 2-3 hours, or until meat is tender.

Cooking Time: 2-3 hours

Spicy Instant Pot Chili Con Carne

Spicy Instant Pot Chili Con Carne Recipe

This hearty and spicy chili con carne recipe is a perfect blend of flavors and textures, made possible by the convenience of an Instant Pot. In just 30 minutes, you’ll have a deliciously hot bowl of goodness that’s sure to satisfy your cravings.

Ingredients:

– 1 lb ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 cups cooked kidney beans (canned or cooked)
– 2 cups chopped bell peppers (any color)
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/4 cup tomato paste
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1/4 cup water
– Salt and pepper to taste
– Optional: jalapenos or hot sauce for added heat

Instructions:

1. Press “Saute” on the Instant Pot and cook ground beef until browned, breaking it up with a spoon as needed.
2. Add onion, garlic, chili powder, cumin, and salt; stir well.
3. Add tomato paste, diced tomatoes, kidney beans, bell peppers, water, and red kidney beans; stir to combine.
4. Close the lid and set valve to “Sealing”. Cook on “High Pressure” for 10 minutes, followed by a 5-minute natural release.
5. Open the valve and press “Quick Release”.
6. Taste and adjust seasoning as needed.

Serve hot with your favorite toppings, such as shredded cheese, sour cream, or crushed tortilla chips! Enjoy!

Braised Short Ribs in Red Wine Sauce

Savor the rich flavors of tender short ribs slow-cooked in a rich red wine sauce.

Ingredients:

– 4 pounds beef short ribs
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup red wine (Cabernet Sauvignon or Merlot)
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 300°F (150°C).
2. Season short ribs with salt and pepper.
3. Heat oil in a large Dutch oven over medium-high heat. Sear short ribs until browned on all sides, about 5 minutes. Remove ribs from pot and set aside.
4. Add onion and garlic to pot; cook until softened, about 5 minutes.
5. Add red wine, beef broth, tomato paste, and thyme. Stir to combine.
6. Return short ribs to pot; cover with a lid or foil.
7. Braise for 2 1/2 hours or overnight.
8. Remove from oven; let rest for 10 minutes before serving.

Cooking Time: 2 1/2 hours

Dutch Oven Chicken and Dumplings

This hearty recipe combines tender chicken, fluffy dumplings, and a rich broth, all cooked to perfection in a Dutch oven. Perfect for a cozy night in or a family gathering.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 2 tbsp butter
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 2 tsp baking powder
– 1/4 tsp salt
– 1/4 cup milk
– 2 eggs, beaten
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat Dutch oven to 375°F.
2. Season chicken with salt and pepper.
3. Cook chicken in butter until browned, about 5 minutes.
4. Add garlic and cook for an additional minute.
5. In a separate bowl, whisk together flour, baking powder, and milk.
6. Pour mixture over chicken in the Dutch oven.
7. Create small dumplings by beating eggs and adding to the mixture. Drop by spoonfuls onto the top of the chicken.
8. Cover Dutch oven and bake for 45-50 minutes or until chicken is cooked through and dumplings are golden brown.
9. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 45-50 minutes

Instant Pot Beef and Barley Stew

Warm up with this comforting and flavorful stew, perfect for a chilly evening or a quick weeknight dinner.

Ingredients:

– 1 lb beef chuck roast, cut into 2-inch cubes
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups beef broth
– 1 cup barley
– 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. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the beef cubes and cook until browned, about 5 minutes.
4. Add the garlic, beef broth, barley, thyme, salt, and pepper. Stir to combine.
5. Close the lid of the Instant Pot and set the valve to “SEALING”.
6. Press the “MEAT/STEW” button or “MANUAL” mode and set the cooking time to 30 minutes at high pressure.
7. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.

Cooking Time: 40 minutes

Savory Dutch Oven Corned Beef and Cabbage

A classic comfort food dish that’s easy to make and perfect for a cold winter’s night.

Ingredients:

– 2 lbs corned beef brisket
– 1 medium head of cabbage, thinly sliced
– 1 large onion, thinly sliced
– 2 cloves of garlic, minced
– 1 cup of beef broth
– 1 tablespoon of brown sugar
– Salt and pepper to taste

Instructions:

1. Preheat the Dutch oven to 275°F (135°C).
2. Season the corned beef with salt, pepper, and brown sugar.
3. Add the sliced onion and garlic to the pot, cooking until the onions are translucent.
4. Add the sliced cabbage to the pot, stirring to combine with the onion mixture.
5. Place the corned beef on top of the cabbage mixture.
6. Pour in the beef broth, making sure the corned beef is covered.
7. Cover the Dutch oven and cook for 2-3 hours or until the corned beef is tender.

Cooking Time: 2-3 hours

Instant Pot Dutch Oven Mac and Cheese

A comforting classic gets a modern twist with this easy recipe that’s perfect for a quick weeknight dinner or a cozy weekend meal.

Ingredients:

– 1 pound macaroni
– 2 tablespoons butter
– 1/2 cup all-purpose flour
– 2 cups milk
– 1 cup grated cheddar cheese
– 1/2 cup grated mozzarella cheese
– Salt and pepper to taste

Instructions:

1. Add the butter, flour, and a pinch of salt to the Instant Pot Dutch Oven.
2. Cook on high pressure for 5 minutes, then quick-release the steam.
3. Add the milk, cheddar, mozzarella, and pepper. Stir until the cheese is melted and the sauce is smooth.
4. Cook on low pressure for 5 minutes, then natural-release for 10 minutes.
5. Stir in cooked macaroni and serve hot.

Cooking Time: 20-25 minutes

Dutch Oven Beef Stew with Root Vegetables

A classic comfort food dish that’s perfect for a chilly evening. This recipe combines tender beef and root vegetables in a rich, flavorful broth, all cooked to perfection in a Dutch oven.

Ingredients:

– 2 lbs beef stew meat
– 2 medium-sized carrots, peeled and chopped
– 1 large potato, peeled and cubed
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 cup beef broth
– 1/4 cup red wine (optional)
– 2 tbsp tomato paste
– 1 tsp dried thyme
– Salt and pepper to taste

Instructions:

1. Preheat the Dutch oven over medium-high heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the beef stew meat and cook until browned, breaking it up into smaller pieces as needed.
4. Add the carrots, potato, garlic, beef broth, red wine (if using), tomato paste, thyme, salt, and pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce heat to low and simmer, covered, for 2-3 hours or until the vegetables are tender.

Cooking Time: 2-3 hours

Instant Pot Dutch Oven Chicken Cacciatore

A hearty, one-pot dish that combines the flavors of Italy with the convenience of the Instant Pot.

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 medium onions, sliced
– 3 cloves garlic, minced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 can (28 oz) crushed tomatoes
– 1 tsp dried oregano
– Salt and pepper to taste
– 2 tbsp olive oil

Instructions:

1. Press “Saute” on the Instant Pot and heat the olive oil.
2. Add the chicken and cook until browned, about 5 minutes.
3. Add the onions, garlic, and mushrooms; cook until the vegetables are tender, about 5 minutes.
4. Stir in the crushed tomatoes, oregano, salt, and pepper.
5. Close the lid and set the valve to “Sealing”. Press “Manual” or “Pressure Cook” mode and set the cooking time to 10 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.

Cooking Time: 20-25 minutes

Dutch Oven Lamb Shanks with Rosemary

This classic recipe yields tender lamb shanks infused with the aromatic flavor of rosemary, perfect for a comforting and satisfying meal. With minimal effort, you’ll be rewarded with a dish that’s sure to please even the pickiest eaters.

Ingredients:

– 4 lamb shanks
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 onion, sliced
– 1 cup red wine
– 1 cup chicken broth
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. Preheat Dutch oven to 300°F (150°C).
2. Season lamb shanks with salt, pepper, and thyme.
3. Heat olive oil in the preheated Dutch oven over medium-high heat. Sear lamb shanks until browned on all sides, about 5 minutes per side.
4. Add garlic, rosemary, and onion to the pot, cooking for an additional 2-3 minutes.
5. Pour in red wine and chicken broth, scraping up any browned bits from the bottom of the pot.
6. Cover the Dutch oven with a lid and transfer to the oven. Braise for 2 1/2 hours or until lamb shanks are tender.

Cooking Time: 2 1/2 hours

Instant Pot Dutch Oven Seafood Paella

Experience the flavors of Spain with this quick and easy paella recipe, perfectly cooked in your Instant Pot Dutch Oven.

Ingredients:

– 1 cup uncooked Arborio rice
– 2 cups water
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 pound mixed seafood (shrimp, mussels, clams)
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Press the “Saute” button on the Instant Pot Dutch Oven and heat the olive oil.
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. Add the mixed seafood, smoked paprika, salt, and pepper. Cook for 1-2 minutes, until the seafood is lightly browned.
5. Add the Arborio rice and water to the pot. Stir to combine.
6. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 4 minutes at high pressure.
7. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
8. Open the lid and stir in some chopped parsley (if using). Serve hot.

Cooking Time: 14-16 minutes

Dutch Oven Vegetarian Chili

Warm up with this comforting, plant-based chili recipe that’s perfect for a cozy evening or a camping trip. This Dutch oven vegetarian chili is easy to make and packed with nutritious ingredients.

Ingredients:

– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups cooked kidney beans (or substitute with other beans of your choice)
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 1 cup vegetable broth
– Optional: jalapenos or hot sauce for added heat

Instructions:

1. Heat the olive oil in a Dutch oven over medium-high heat.
2. Add onion, garlic, and red bell pepper; cook until tender, about 5 minutes.
3. Add kidney beans, diced tomatoes, chili powder, cumin, paprika, salt, and pepper. Stir to combine.
4. Add vegetable broth and bring to a simmer.
5. Reduce heat to low and let cook for 30-40 minutes or until the flavors have melded together.
6. Taste and adjust seasoning as needed.

Cooking Time: 30-40 minutes

Instant Pot Dutch Oven Beef Stroganoff

A hearty and flavorful twist on the classic comfort food dish, this recipe combines tender beef, sautéed mushrooms, and creamy sauce, all cooked to perfection in your Instant Pot Dutch Oven.

Ingredients:

– 1 lb beef strips (sirloin or ribeye)
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup beef broth
– 1/2 cup heavy cream
– 1 tsp Dijon mustard
– 1 tsp paprika
– Salt and pepper, to taste
– 8 oz egg noodles

Instructions:

1. Press the “Saute” button on the Instant Pot Dutch Oven and melt 2 tbsp butter.
2. Add beef strips and cook until browned, about 3-4 minutes. Remove from pot.
3. Add mushrooms, onion, and garlic; cook until softened, about 5 minutes.
4. Add beef broth, heavy cream, mustard, paprika, salt, and pepper. Stir to combine.
5. Return beef strips to the pot and stir to coat with sauce.
6. Close lid and set valve to “Sealing”. Press “Manual” or “Pressure Cook” and set time to 10 minutes at high pressure.
7. Let pressure release naturally for 10 minutes, then quick-release any remaining steam.
8. Serve over cooked egg noodles.

Cooking Time: 15-20 minutes

Dutch Oven Chicken and Rice Pilaf

This classic comfort food recipe is a staple for a reason – it’s easy, delicious, and satisfying. With chicken, rice, and aromatic spices cooked together in a Dutch oven, you’ll have a flavorful meal that’s sure to please.

Ingredients:

– 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
– 2 cups uncooked white or brown rice
– 4 cups chicken broth
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1/2 tsp paprika
– Salt and pepper to taste

Instructions:

1. Preheat Dutch oven over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from pot.
3. Add onion and garlic; cook until softened, about 3-4 minutes.
4. Add rice, broth, thyme, paprika, salt, and pepper. Stir to combine.
5. Return chicken to pot. Bring to a boil, then reduce heat to low and simmer, covered, for 35-40 minutes or until liquid is absorbed and rice is tender.

Cooking Time: 45 minutes

Instant Pot Dutch Oven Ratatouille

A classic Provençal vegetable stew from the south of France, adapted for the Instant Pot Dutch Oven. This hearty and flavorful dish is perfect for a weeknight dinner or special occasion.

Ingredients:

– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium bell peppers (any color), chopped
– 2 medium zucchinis, chopped
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Press the “Saute” button on the Instant Pot Dutch Oven and heat the olive oil.
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 chopped bell peppers and zucchinis, cook for 5 minutes, stirring occasionally.
5. Stir in the diced tomatoes, salt, and pepper.
6. 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.
7. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
8. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 15 minutes

Dutch Oven Pork Chops with Apples and Onions

This recipe is a perfect blend of sweet and savory, featuring tender pork chops cooked to perfection with caramelized apples and onions in a Dutch oven. The result is a flavorful, one-pot meal that’s sure to become a family favorite.

Ingredients:

– 4 pork chops (1-1.5 lbs)
– 2 large onions, sliced
– 2-3 apples, peeled and sliced
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup brown sugar

Instructions:

1. Preheat Dutch oven to 375°F (190°C).
2. Season pork chops with salt and pepper.
3. In the Dutch oven, heat olive oil over medium-high heat. Sear pork chops for 2-3 minutes per side, or until browned. Remove from pot and set aside.
4. Add sliced onions to the pot and cook until caramelized (about 10-12 minutes).
5. Add sliced apples to the pot and cook for an additional 5 minutes, or until they start to soften.
6. Return pork chops to the pot, adding brown sugar and stirring to combine.
7. Cover Dutch oven with lid and cook for 20-25 minutes, or until pork reaches internal temperature of 145°F (63°C).

Cooking Time: 40-45 minutes

Summary

Get ready to cook up a storm with these 20 flavorful Instant Pot Dutch Oven recipes! From hearty stews and braises to comforting casseroles and soups, there’s something for every taste and dietary need. Try classic Beef Bourguignon or Creamy Chicken and Mushroom Stew, or opt for vegetarian options like Lentil and Vegetable Soup or Vegetarian Chili. Perfect for busy cooks, these recipes are quick, easy, and delicious – no matter the occasion!

When it comes to cooking on a busy weekday, the last thing you want to worry about is spending hours in the kitchen. That’s why we’ve gathered 20 mouth-watering suvie recipes that are quick, easy, and packed with flavor. From classic comfort food to international inspirations, these dishes are perfect for a weeknight dinner that’s sure to please even the pickiest eaters.

Whether you’re short on time or just looking for a break from meal prep, our effortless suvie recipes are designed to make cooking a breeze. With ingredients like salmon fillets, chicken breasts, and pork tenderloins, these dishes are easy to customize to your tastes and dietary needs. Plus, with most recipes clocking in at under 30 minutes of total cooking time, you can have a delicious meal on the table in no time.

In this article, we’ll take you on a culinary journey around the world, featuring recipes like Herb-Crusted Salmon with Lemon Butter Sauce, Garlic Parmesan Chicken Breast with Roasted Vegetables, and Teriyaki Glazed Pork Tenderloin with Jasmine Rice. Whether you’re a busy professional or a parent on-the-go, these effortless suvie recipes are sure to become your new go-to’s for a stress-free dinner that’s full of flavor.

Herb-Crusted Salmon with Lemon Butter Sauce

This recipe combines the rich flavor of salmon with a bright and citrusy lemon butter sauce, all wrapped up in a fragrant herb crust.

Ingredients:

– 4 salmon fillets (6 oz each)
– 1/2 cup olive oil
– 1/4 cup chopped fresh rosemary
– 2 tbsp chopped fresh thyme
– 2 cloves garlic, minced
– 1/2 lemon, juiced
– 1/4 cup unsalted butter, softened
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, rosemary, thyme, and garlic.
3. Place the salmon fillets on a baking sheet lined with parchment paper. Brush the herb mixture evenly over each fillet.
4. Bake for 12-15 minutes or until cooked through.
5. While the salmon is cooking, melt the butter in a small saucepan over medium heat. Add lemon juice and stir to combine.
6. Serve the baked salmon with the warm lemon butter sauce spooned over the top.

Cooking Time: 12-15 minutes

Garlic Parmesan Chicken Breast with Roasted Vegetables

This recipe combines the rich flavors of garlic parmesan chicken with the natural sweetness of roasted vegetables, making for a satisfying and flavorful meal. Perfect for a quick weeknight dinner or a special occasion.

Ingredients:

– 4 boneless, skinless chicken breasts
– 1/2 cup breadcrumbs
– 2 cloves garlic, minced
– 1 cup grated parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 tablespoon olive oil
– Assorted vegetables (such as broccoli, cauliflower, carrots, and sweet potatoes)
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together breadcrumbs, garlic, and parmesan cheese.
3. Dip each chicken breast in the beaten egg and then coat in breadcrumb mixture, pressing gently to adhere.
4. Place chicken breasts on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
5. Roast vegetables of your choice alongside the chicken breasts for 20-25 minutes, or until tender.
6. Bake chicken for an additional 15-20 minutes, or until cooked through.

Cooking Time: 40-45 minutes

Beef Stroganoff with Egg Noodles

This classic dish combines tender beef strips, sautéed mushrooms and onions, and a rich sour cream sauce, all served over egg noodles. A comforting and flavorful meal perfect for any occasion.

Ingredients:
– 1 pound beef strips (sirloin or ribeye)
– 1 medium onion, sliced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 tablespoon tomato paste
– 1 cup beef broth
– 1/4 cup heavy cream
– 1 teaspoon paprika
– Salt and pepper, to taste
– 8 ounces egg noodles
– Fresh parsley, chopped (optional)

Instructions:
1. Cook egg noodles according to package instructions; set aside.
2. In a large skillet, sauté beef strips until browned, about 3-4 minutes. Remove from heat and set aside.
3. Add more oil if necessary, then sauté onions and mushrooms until softened, about 5 minutes.
4. Add garlic, tomato paste, and paprika; cook for an additional minute.
5. Stir in beef broth and heavy cream; bring to a simmer.
6. Return beef strips to the skillet; season with salt and pepper to taste.
7. Serve over cooked egg noodles and garnish with chopped parsley, if desired.

Cooking Time: 30-35 minutes

Teriyaki Glazed Pork Tenderloin with Jasmine Rice

Elevate your dinner game with this sweet and savory teriyaki glaze, perfectly balanced on tender pork tenderloin, served with fluffy jasmine rice.

Ingredients:

– 1 (6-8 oz) pork tenderloin
– 1/4 cup teriyaki sauce
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 tbsp honey
– 2 tbsp vegetable oil
– 1 cup jasmine rice
– 2 cups water
– Fresh green onions and sesame seeds for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together teriyaki sauce, soy sauce, brown sugar, and honey.
3. Place the pork tenderloin on a baking sheet lined with parchment paper; brush the glaze all over the meat.
4. Drizzle vegetable oil on the pork and place in the oven for 20-25 minutes or until cooked through to an internal temperature of 145°F (63°C).
5. Cook jasmine rice according to package instructions using 2 cups of water.
6. Garnish with green onions and sesame seeds, if desired.

Cooking Time: 25-30 minutes

Mediterranean-Style Stuffed Bell Peppers

Mediterranean-Style Stuffed Bell Peppers Recipe

Experience the flavors of the Mediterranean with this colorful and nutritious stuffed bell pepper dish. Filled with a savory mixture of rice, herbs, and spices, these peppers make for a satisfying side or main course.

Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked white rice
– 1/2 cup chopped fresh parsley
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh mint leaves
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a bowl, mix cooked rice with parsley, feta cheese, mint leaves, garlic, salt, and pepper.
4. Stuff each bell pepper with the rice mixture, filling as full as possible.
5. Drizzle olive oil over the stuffed peppers and cover with aluminum foil.
6. Bake for 25 minutes, then remove the foil and bake an additional 10-15 minutes, or until peppers are tender.

Cooking Time: 35-40 minutes

Creamy Tuscan Chicken with Spinach and Sun-Dried Tomatoes

Elevate your dinner game with this rich and flavorful recipe, featuring tender chicken, wilted spinach, and bursts of sun-dried tomatoes in a creamy Tuscan sauce.

Ingredients:

– 1 1/2 pounds boneless, skinless chicken breasts
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 teaspoon dried basil
– Salt and pepper, to taste
– 1 cup fresh spinach leaves
– 1/4 cup sun-dried tomatoes, chopped

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high. Add chicken and cook until browned, about 5 minutes per side.
3. Transfer chicken to a baking dish and set aside.
4. In the same skillet, add garlic and cook for 1 minute.
5. Stir in heavy cream, Parmesan cheese, basil, salt, and pepper. Bring mixture to a simmer.
6. Add spinach and sun-dried tomatoes; stir until wilted.
7. Pour sauce over chicken and bake for 20-25 minutes or until cooked through.

Cooking Time: 30-35 minutes

Balsamic Glazed Chicken Thighs with Sweet Potatoes

A sweet and savory combination that’s perfect for a weeknight dinner or special occasion.

Ingredients:

– 4 boneless, skinless chicken thighs
– 1/2 cup balsamic glaze (or 1/4 cup balsamic vinegar + 2 tbsp honey)
– 2 large sweet potatoes, peeled and cubed
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together balsamic glaze (or balsamic vinegar and honey) and 1 tsp olive oil.
3. Place chicken thighs in a shallow baking dish and brush with the balsamic glaze mixture. Season with salt and pepper.
4. Toss sweet potato cubes with remaining 1 tbsp olive oil, salt, and pepper on a separate baking sheet.
5. Roast chicken and sweet potatoes in the preheated oven for 30-35 minutes, or until chicken is cooked through and sweet potatoes are tender.
6. Garnish with fresh thyme leaves, if desired.

Cooking Time: 30-35 minutes

Shrimp Scampi with Linguine

This recipe brings together succulent shrimp, garlic butter, and linguine pasta for a quick and flavorful meal. Perfect for a weeknight dinner or a special occasion.

Ingredients:

– 12 large shrimp, peeled and deveined
– 8 oz linguine pasta
– 2 cloves garlic, minced
– 2 tbsp unsalted butter
– 1/4 cup white wine (optional)
– 2 tbsp fresh parsley, chopped
– Salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt butter over medium-high heat. Add garlic and cook for 1 minute.
3. Add shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through.
4. Remove shrimp from skillet and set aside. If using white wine, add it to the skillet and simmer for 1 minute.
5. Add reserved pasta water to the skillet and stir to combine with garlic butter sauce.
6. Add cooked linguine to the skillet, tossing to coat with sauce. Season with salt and pepper to taste.
7. Serve shrimp on top of linguine and garnish with chopped parsley.

Cooking Time: 15-20 minutes

Lemon Herb Roasted Turkey Breast with Mashed Potatoes

Elevate your holiday table with this flavorful and moist turkey breast, paired with creamy mashed potatoes.

Ingredients:
– 1 (2-3 pound) boneless, skinless turkey breast
– 2 lemons, juiced
– 2 tablespoons olive oil
– 4 sprigs of fresh rosemary, chopped
– 2 cloves of garlic, minced
– Salt and pepper to taste
– 2 large potatoes, peeled and cubed
– 1/4 cup milk or heavy cream
– Butter for serving (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a small bowl, whisk together lemon juice, olive oil, rosemary, garlic, salt, and pepper.
3. Place turkey breast in a roasting pan and brush the lemon herb mixture evenly over both sides of the breast.
4. Roast for 20-25 minutes per pound, or until internal temperature reaches 165°F (74°C).
5. Meanwhile, boil potatoes until tender. Drain and mash with milk and butter (if using).

Cooking Time: 1 hour 15 minutes – 2 hours

Thai Coconut Curry with Vegetables and Tofu

This creamy and aromatic curry is a flavorful twist on traditional Thai cuisine, featuring tender tofu and a medley of colorful vegetables cooked in a rich coconut milk sauce.

Ingredients:

– 1 block firm tofu, drained and cut into bite-sized pieces
– 2 medium bell peppers (any color), sliced
– 2 medium carrots, peeled and sliced
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 can coconut milk
– 2 tablespoons Thai red curry paste
– 1 tablespoon soy sauce
– 1 tablespoon brown sugar
– 1/4 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Heat oil in a large skillet or wok over medium-high heat.
2. Add tofu, bell peppers, carrots, onion, and garlic; cook until vegetables are tender, about 5 minutes.
3. Stir in curry paste, soy sauce, brown sugar, and cumin. Cook for 1 minute.
4. Pour in coconut milk; bring to a simmer.
5. Reduce heat to low and let curry simmer for 10-15 minutes or until sauce has thickened slightly.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.

Cooking Time: 20-25 minutes

BBQ Pulled Pork Sandwiches with Coleslaw

A classic summer favorite, these tender pulled pork sandwiches smothered in tangy BBQ sauce and topped with creamy coleslaw are a must-have for your next backyard gathering. Serve on soft buns for an unbeatable combination of flavors and textures.

Ingredients:

– 2 pounds boneless pork shoulder
– 1/4 cup BBQ sauce
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– 1/4 cup coleslaw (store-bought or homemade)
– 4 hamburger buns
– Pickle slices and chopped fresh cilantro for garnish (optional)

Instructions:

1. Preheat oven to 275°F.
2. Season pork shoulder with brown sugar, smoked paprika, and salt.
3. Place pork in a large Dutch oven or slow cooker; cover with lid or cook on low for 8-10 hours.
4. Shred pork with two forks; mix with BBQ sauce.
5. Split buns in half; toast lightly.
6. Spoon pulled pork onto buns; top with coleslaw and garnish as desired.

Cooking Time: 8-10 hours (slow cooker) or 2-3 hours (oven)

Spaghetti Carbonara with Crispy Pancetta

A rich and creamy Italian classic, this spaghetti carbonara is elevated by the addition of crispy pancetta, adding a satisfying crunch to each bite.

Ingredients:
• 12 oz spaghetti
• 6 oz pancetta or bacon, diced
• 3 large eggs
• 1/2 cup grated Parmesan cheese
• Salt and black pepper, to taste
• Fresh parsley, chopped (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, cook pancetta over medium heat until crispy and golden brown. Remove from heat and set aside.
3. In a medium bowl, whisk together eggs, Parmesan cheese, and a pinch of salt and pepper.
4. Add cooked spaghetti to the egg mixture and toss until well combined.
5. Add reserved pasta water to the spaghetti mixture in small increments, creating a creamy sauce.
6. Add cooked pancetta to the spaghetti mixture and toss to combine.
7. Serve immediately, garnished with chopped parsley if desired.

Cooking Time: 15-20 minutes

Moroccan-Spiced Lamb Chops with Couscous

Elevate your mealtime with the bold flavors of Morocco! This recipe combines tender lamb chops with a fragrant spice blend and fluffy couscous, perfect for a weeknight dinner or special occasion.

Ingredients:

– 1 pound lamb chops
– 2 tablespoons olive oil
– 2 teaspoons ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground turmeric
– Salt and pepper, to taste
– 1 cup couscous
– 2 cups water
– Fresh parsley or cilantro, for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together cumin, smoked paprika, cinnamon, and turmeric.
3. Brush lamb chops with olive oil and season with salt, pepper, and the spice blend.
4. Heat a large skillet over medium-high heat and cook lamb chops for 2-3 minutes per side, or until browned.
5. Transfer lamb to the oven and bake for 10-12 minutes, or until cooked through.
6. While lamb is cooking, prepare couscous according to package instructions using 2 cups of water.
7. Serve lamb chops with couscous and garnish with parsley or cilantro, if desired.

Cooking Time: 20-25 minutes

Vegetable Lasagna with Ricotta and Mozzarella

A classic Italian dish gets a flavorful twist with this vegetable-packed lasagna recipe. Layers of sautéed vegetables, creamy ricotta cheese, and melted mozzarella come together for a satisfying and healthy meal.

Ingredients:

– 8-10 lasagna noodles
– 2 cups mixed vegetables (bell peppers, zucchini, mushrooms, etc.)
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Olive oil for greasing the pan

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a large skillet, sauté mixed vegetables in olive oil until tender.
4. In a separate bowl, combine ricotta cheese, egg, salt, and pepper. Mix well.
5. Assemble the lasagna by spreading a layer of sauce on the bottom of a 9×13-inch baking dish. Arrange 4 lasagna noodles, followed by half of the sautéed vegetables, half of the ricotta mixture, and half of the mozzarella cheese. Repeat the layers.
6. Top with Parmesan cheese and cover with aluminum foil for 30 minutes.
7. Remove foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Cooking Time: 35-40 minutes

Chicken Tikka Masala with Basmati Rice

Experience the flavors of India with this classic dish, where tender chicken is marinated in a blend of spices and yogurt, then simmered in a rich and creamy tomato sauce. Serve it over fluffy basmati rice for a satisfying meal.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 1 cup plain Greek yogurt
– 2 tablespoons lemon juice
– 1 teaspoon garam masala powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 1 tablespoon vegetable oil
– Salt and pepper, to taste
– Basmati rice, for serving

Instructions:

1. In a large bowl, whisk together yogurt, lemon juice, garam masala, cumin, and cayenne pepper (if using). Add the chicken and marinate for at least 30 minutes or up to several hours.
2. Preheat oven to 400°F (200°C).
3. Remove chicken from marinade, letting any excess liquid drip off. Place on a baking sheet lined with parchment paper and bake for 15-20 minutes or until cooked through.
4. In a large skillet, heat oil over medium-high heat. Add the chicken and cook for an additional 5 minutes or until browned.
5. Stir in diced tomatoes and cook for 5 minutes or until sauce thickens slightly. Season with salt and pepper to taste.
6. Serve chicken over basmati rice.

Cooking Time: approximately 30-40 minutes

Pan-Seared Steak with Garlic Herb Butter

Elevate your steak game with this simple yet impressive recipe that combines a tender, pan-seared cut of beef with a rich and aromatic garlic herb butter.

Ingredients:

– 1.5-2 pounds ribeye or strip loin steak
– 1/4 cup (1/2 stick) unsalted butter, softened
– 3 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 teaspoon chopped fresh thyme
– Salt and pepper to taste

Instructions:

1. Preheat a skillet or cast-iron pan over medium-high heat.
2. Season the steak with salt and pepper on both sides.
3. Add 1 tablespoon of oil to the preheated pan and sear the steak for 3-4 minutes per side, or until it reaches your desired level of doneness.
4. Remove the steak from the pan and let it rest for a few minutes.
5. In the same pan, melt the garlic herb butter (softened butter mixed with minced garlic, parsley, and thyme) over low heat.
6. Serve the steak with the garlic herb butter spooned over the top.

Cooking Time: 10-12 minutes total

Lemon Garlic Shrimp with Quinoa

Elevate your weeknight dinner game with this vibrant and flavorful dish, featuring succulent shrimp cooked in a zesty lemon garlic sauce served atop nutty quinoa.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

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. Add garlic and cook for 1 minute.
3. Add shrimp and cook until pink and cooked through, about 2-3 minutes per side.
4. Stir in lemon juice and season with salt and pepper to taste.
5. Serve quinoa topped with shrimp and garnish with parsley, if desired.

Cooking Time: 15-20 minutes

Roasted Vegetable Ratatouille with Goat Cheese

Roasted Vegetable Ratatouille with Goat Cheese: A flavorful and vibrant French-inspired dish that showcases the best of roasted vegetables, tangy goat cheese, and a hint of Mediterranean flair.

Ingredients:
– 2 large eggplants, sliced into 1/2-inch thick rounds
– 1 large red bell pepper, seeded and sliced into 1-inch pieces
– 1 large zucchini, sliced into 1/2-inch thick rounds
– 2 large cloves of garlic, minced
– 2 tbsp olive oil
– 1 tsp dried thyme
– Salt and pepper to taste
– 1/4 cup crumbled goat cheese (chèvre)
– Fresh parsley or basil leaves for garnish

Instructions:
1. Preheat the oven to 425°F (220°C).
2. Toss eggplant, bell pepper, zucchini, garlic, olive oil, thyme, salt, and pepper on a large baking sheet.
3. Roast in the preheated oven for 30-40 minutes, or until the vegetables are tender and lightly caramelized.
4. Remove from the oven and let cool slightly.
5. Crumble goat cheese over the roasted vegetables and garnish with fresh parsley or basil leaves.
6. Serve warm or at room temperature.

Cooking Time: Approximately 45-50 minutes

Beef and Broccoli Stir-Fry with Jasmine Rice

Elevate your weeknight dinner game with this flavorful and easy-to-make stir-fry recipe, paired perfectly with fluffy jasmine rice. This dish is a classic for a reason!

Ingredients:

– 1 lb beef strips (sirloin or ribeye), sliced into thin strips
– 2 cups broccoli florets
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– Salt and pepper to taste
– 1 cup jasmine rice

Instructions:

1. Cook jasmine rice according to package instructions.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
3. Add beef strips and cook for 3-4 minutes, until browned and cooked through. Remove from skillet.
4. In the same skillet, add remaining 1 tablespoon of vegetable oil. Add broccoli, garlic, soy sauce, and oyster sauce (if using). Cook for 2-3 minutes, until broccoli is tender-crisp.
5. Return beef to skillet and stir-fry everything together for an additional minute.
6. Serve beef and broccoli over cooked jasmine rice.

Cooking Time: 15-20 minutes

Sweet and Sour Chicken with Pineapple and Peppers

This recipe combines the classic flavors of sweet and sour chicken with the added brightness of pineapple and peppers. A quick and easy dinner option that’s perfect for a weeknight meal.

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 cup pineapple chunks
– 1 large bell pepper, sliced
– 1/2 cup sweet and sour sauce (store-bought or homemade)
– 2 tbsp vegetable oil
– 1 tsp garlic powder
– Salt and pepper to taste
– Chopped green onions for garnish (optional)

Instructions:

1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes. Remove from the skillet and set aside.
3. Add the pineapple and bell peppers to the skillet. Cook for an additional 3-4 minutes, or until the vegetables are tender-crisp.
4. Stir in the sweet and sour sauce and garlic powder. Bring to a simmer.
5. Return the chicken to the skillet and stir to coat with the sauce. Cook for an additional minute.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped green onions if desired.

Cooking Time: 20-25 minutes

Summary

Discover 20 effortless Suvie recipes perfect for busy weeknights! From Herb-Crusted Salmon to BBQ Pulled Pork Sandwiches, these mouth-watering dishes are quick and easy to prepare. Get inspired by our collection of international flavors, including Mediterranean-Style Stuffed Bell Peppers, Thai Coconut Curry, and Moroccan-Spiced Lamb Chops. Whether you’re in the mood for something savory or sweet, we’ve got a recipe that’s sure to satisfy your cravings.

The world of sourdough baking has been a game-changer for many home bakers, offering a unique and delicious way to create artisanal breads. But what often gets overlooked is the vast amount of potential that lies in the excess starter dough – the discard. This often-discarded ingredient holds so much power, and with a little creativity, can be transformed into a multitude of tasty treats.

In this article, we’ll explore 18 creative overnight sourdough discard recipes that will breathe new life into your baking routine. From sweet treats like pancakes, waffles, and cinnamon rolls to savory delights like pizza dough, focaccia, and pretzels, there’s something for everyone in this collection of recipes. So, grab your starter and get ready to turn the discard into a culinary goldmine!

Overnight Sourdough Discard Pancakes

Rise and shine with a delicious breakfast treat that’s easy to make using your sourdough discard. These fluffy pancakes are infused with the tangy goodness of your starter, perfect for a weekend morning.

Ingredients:

– 1 cup sourdough discard (100% hydration)
– 1/2 cup all-purpose flour
– 1/4 cup sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 large egg
– 1 tablespoon unsalted butter, melted
– Fresh fruit or syrup for serving (optional)

Instructions:

1. In a bowl, whisk together sourdough discard, flour, sugar, baking powder, and salt.
2. Crack in the egg and mix until smooth.
3. Add the melted butter and stir to combine.
4. Cover the bowl with plastic wrap or a damp cloth and let it rest at room temperature overnight (8-12 hours).
5. Preheat a non-stick skillet or griddle over medium heat.
6. Drop batter by 1/4 cupfuls onto the skillet.
7. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
8. Flip and cook for an additional 1-2 minutes, until golden brown.

Cooking Time: Approximately 20-30 minutes

Overnight Sourdough Discard Waffles

Transform your sourdough starter discard into a delicious breakfast treat with these easy and crispy waffles.

Ingredients:
– 1 cup sourdough starter discard (100% hydration)
– 2 large eggs
– 1/4 cup granulated sugar
– 1/4 cup milk
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 2 tablespoons melted butter, divided
– Flavorings of your choice (e.g., vanilla extract, cinnamon)

Instructions:

1. In a mixing bowl, whisk together sourdough starter discard, eggs, sugar, milk, and baking powder until smooth.
2. Add salt and melted butter; mix until combined.
3. Cover the bowl with plastic wrap or a damp cloth and refrigerate overnight (or for at least 8 hours).
4. Preheat your waffle iron according to manufacturer’s instructions.
5. Pour about 1/4 cup of batter onto the center of the waffle iron.
6. Cook waffles for 3-5 minutes, until golden brown and crispy.
7. Repeat with remaining batter.

Cooking Time: 15-20 minutes (depending on your waffle iron’s speed)

Enjoy your freshly baked sourdough discard waffles!

Overnight Sourdough Discard Cinnamon Rolls

Take your sourdough game to the next level by transforming discard into a sweet and indulgent treat. With this recipe, you’ll create soft, gooey cinnamon rolls that will impress even the most discerning breakfast lovers.

Ingredients:

– 1 cup sourdough starter discard (100% hydration)
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 cup unsalted butter, melted
– 1 egg, beaten
– Confectioners’ sugar (optional)

Instructions:

1. In a large mixing bowl, combine sourdough starter discard, flour, sugar, and salt. Mix until just combined.
2. Add melted butter, beaten egg, and cinnamon. Mix until a sticky dough forms.
3. Cover the dough with plastic wrap or a damp cloth and refrigerate for 8-12 hours.
4. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
5. Roll out the dough on a floured surface to about 1/4 inch thickness. Cut into desired shapes.
6. Bake for 15-20 minutes or until golden brown.
7. Let cool before glazing with confectioners’ sugar, if desired.

Cooking Time: 15-20 minutes

Enjoy your sweet and savory Overnight Sourdough Discard Cinnamon Rolls!

Overnight Sourdough Discard Banana Bread

This recipe transforms sourdough discard into a delicious banana bread that’s perfect for breakfast, snack time, or as a dessert. By using your sourdough starter’s natural yeast and bacteria, you’ll create a moist and flavorful loaf with a hint of tanginess.

Ingredients:
– 1 cup sourdough discard (at room temperature)
– 2 large ripe bananas, mashed
– 1/4 cup sugar
– 1/2 cup whole wheat flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 tablespoon melted butter or oil
– Optional: nuts, chocolate chips, or other mix-ins of your choice

Instructions:
1. In a large mixing bowl, combine the sourdough discard, mashed bananas, sugar, and melted butter or oil. Mix until smooth.
2. Add the whole wheat flour, baking powder, and salt. Fold gently to combine.
3. Pour the mixture into a greased 8×4-inch loaf pan.
4. Let it rest at room temperature for 8-10 hours or overnight.
5. Preheat your oven to 350°F (180°C). Bake for 45-50 minutes, or until a toothpick inserted comes out clean.

Tips: You can adjust the amount of sugar and spices to your taste. This recipe makes one loaf, but you can easily double the ingredients to make two loaves.

Overnight Sourdough Discard Pizza Dough

Transform your sourdough starter discard into a delicious pizza dough with this easy and convenient recipe.

Ingredients:
• 1/2 cup active sourdough starter discard (at room temperature)
• 1/4 cup warm water
• 1/2 teaspoon salt
• 1 tablespoon olive oil

Instructions:

1. In a mixing bowl, combine the sourdough starter discard and warm water. Mix until the starter is fully dissolved.
2. Add the salt and mix until well combined.
3. Gradually add the olive oil while mixing until a shaggy dough forms.
4. Cover the bowl with plastic wrap or a damp cloth and let it rest at room temperature (about 70°F to 75°F) for 8-12 hours or overnight.
5. Preheat your oven to 425°F (220°C).
6. Punch down the dough, shape into desired pizza form, and place on a baking sheet lined with parchment paper.
7. Bake for 12-15 minutes or until golden brown.

Tips:
• Use this recipe to create a delicious homemade pizza crust using your sourdough starter discard.
• Adjust the rising time based on your environment’s temperature and humidity.
• Experiment with different toppings and flavors to create unique pizzas!

Overnight Sourdough Discard Focaccia

Transform your sourdough discard into a delicious and easy-to-make focaccia, perfect for snacking or serving alongside soups and salads. This recipe utilizes the natural yeast in your sourdough starter to create a flavorful and airy bread.

Ingredients:

– 1/2 cup sourdough discard (100% hydration)
– 1/4 cup warm water
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/4 cup chopped fresh rosemary leaves (optional)

Instructions:

1. In a large bowl, combine the sourdough discard and warm water. Mix until fully incorporated.
2. Add the olive oil, salt, and rosemary leaves (if using). Mix until a shaggy dough forms.
3. Cover the bowl with plastic wrap or a damp towel and let it rest at room temperature for 8-12 hours or overnight.
4. Preheat your oven to 425°F (220°C).
5. Gently shape the dough into a flat disc, about 1/2 inch thick.
6. Place the focaccia on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown.

Cooking Time: 15-20 minutes

Overnight Sourdough Discard Muffins

Transforming sourdough discard into delectable muffins is a clever way to reduce waste and delight your taste buds. With this simple recipe, you can create a batch of moist and flavorful treats that showcase the unique characteristics of sourdough.

Ingredients:

– 1 cup sourdough discard (100% hydration)
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 large egg
– 1 tablespoon unsalted butter, melted
– Optional: nuts, seeds, or dried fruits for added texture and flavor

Instructions:

1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. Add sourdough discard, egg, and melted butter; mix until just combined (batter should still be slightly lumpy).
3. Cover the bowl with plastic wrap or a damp cloth; refrigerate overnight (8-12 hours).
4. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
5. Divide batter evenly among muffin cups; smooth tops.
6. Bake for 18-20 minutes, or until tops are golden brown and centers are cooked through.

Cooking Time: 18-20 minutes

Overnight Sourdough Discard Pretzels

Transform your sourdough discard into delicious pretzels, perfect for snacking or sharing. This recipe requires minimal effort and yields a batch of soft, chewy, and tangy treats.

Ingredients:

– 1 cup sourdough discard (100% hydration)
– 1/2 cup warm water
– 1 tablespoon active dry yeast
– 3 tablespoons unsalted butter, melted
– 1 teaspoon salt
– Sesame seeds or pretzel toppings of your choice (optional)

Instructions:

1. In a large mixing bowl, combine sourdough discard and warm water. Mix until smooth.
2. Add yeast and let it activate for 5-10 minutes.
3. Stir in melted butter, salt, and any desired toppings (if using).
4. Knead the mixture for 5-7 minutes until a sticky dough forms.
5. Divide the dough into 8-10 equal pieces. Shape each piece into a pretzel form, making sure to twist the ends tightly.
6. Place the pretzels on a parchment-lined baking sheet, leaving about 1 inch of space between each.
7. Cover and refrigerate overnight (8 hours or more).
8. Preheat oven to 375°F (190°C). Bake for 15-20 minutes, or until golden brown.

Cooking Time: 15-20 minutes

Overnight Sourdough Discard Crackers

Elevate your snack game with these crispy and delicious crackers made from sourdough discard, perfect for snacking or pairing with your favorite spreads.

Ingredients:

– 1 cup sourdough discard (100% hydration)
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon water

Instructions:

1. In a bowl, combine the sourdough discard, flour, and salt.
2. Gradually add the water while stirring until a dough forms.
3. Knead for 5-7 minutes until smooth and elastic.
4. Wrap the dough in plastic wrap or a damp cloth and refrigerate overnight (8 hours).
5. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
6. Divide the dough into 2-3 equal pieces, depending on desired cracker size.
7. Roll out each piece into a thin sheet, about 1/16 inch thick.
8. Place the sheets on the prepared baking sheet and bake for 12-15 minutes or until crispy.
9. Remove from the oven and let cool completely before breaking into crackers.

Cooking Time: 12-15 minutes

Overnight Sourdough Discard Flatbread

Transform your sourdough starter’s excess discard into a delicious and crispy flatbread, perfect for snacking or serving alongside soups and salads. This overnight recipe yields a flavorful and airy crust with a hint of tanginess.

Ingredients:
– 1 cup sourdough starter discard (100% hydration)
– 1/2 cup warm water
– 1/4 teaspoon salt
– 1 tablespoon olive oil

Instructions:

1. In a mixing bowl, combine the sourdough starter discard and warm water. Mix until smooth and free of lumps.
2. Add the salt and mix to combine.
3. Knead the dough for 5 minutes until it becomes pliable and slightly sticky.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and refrigerate overnight (8-12 hours).
5. Preheat your oven to 425°F (220°C) with a baking stone or sheet pan inside.
6. Remove the dough from the refrigerator and let it rest at room temperature for 30 minutes.
7. Shape the dough into a thin circle or rectangle, about 1/8 inch thick.
8. Place the flatbread on the preheated stone or sheet pan and bake for 12-15 minutes, or until crispy and golden.

Cooking Time: 12-15 minutes

Overnight Sourdough Discard Bagels

Transform your sourdough discard into delicious bagels with this simple recipe.

Ingredients:

– 1 cup sourdough discard (100% hydration)
– 2 cups bread flour
– 1 tsp salt
– 1 tbsp sugar
– 1/4 cup water
– Sesame or poppy seeds for topping (optional)

Instructions:

1. In a large mixing bowl, combine sourdough discard, bread flour, salt, and sugar. Mix until just combined.
2. Gradually add water while mixing with a wooden spoon or stand mixer until a shaggy dough forms.
3. Knead the dough for 5-7 minutes, until it becomes smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and refrigerate overnight (8-12 hours).
5. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
6. Divide the dough into 2-3 equal pieces. Roll each piece into a ball and then use your thumbs to create a hole in the center, stretching the dough out to form a bagel shape.
7. Place the bagels on the prepared baking sheet, leaving about 1 inch of space between each.
8. Bake for 20-25 minutes, or until golden brown.
9. Remove from oven and let cool for at least 10 minutes before serving.

Tips: Use a hot water bath (425°F) for the first 15 minutes to help create a crispy crust.

Overnight Sourdough Discard Donuts

Elevate your sourdough starter’s discard to the next level with these delectable overnight donuts. With a simple recipe and minimal effort, you’ll be rewarded with fluffy, tender, and flavorful treats.

Ingredients:

– 1 cup sourdough starter discard (100% hydration)
– 1/2 cup all-purpose flour
– 1/4 cup whole milk
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 2 tablespoons vegetable oil
– Flavorings of your choice (e.g., vanilla, lemon zest, or chocolate chips)

Instructions:

1. In a mixing bowl, combine starter discard, flour, and sugar.
2. Gradually add milk while whisking until smooth batter forms.
3. Add salt, oil, and desired flavorings; mix until just combined.
4. Cover the bowl with plastic wrap and refrigerate for 8-12 hours or overnight.
5. Preheat your oven to 375°F (190°C).
6. Using a piping bag or spoon, drop donut mixture onto a parchment-lined baking sheet in 2-inch rounds.
7. Bake for 18-20 minutes, or until golden brown.
8. Allow the donuts to cool before glazing or dusting with powdered sugar.

Cooking Time: 20 minutes

Overnight Sourdough Discard Biscuits

Transform your sourdough starter’s discarded liquid into tender, buttery biscuits with minimal effort. These Overnight Sourdough Discard Biscuits require only 5 minutes of prep and 20 minutes of baking time.

Ingredients:

– 1/2 cup active sourdough starter discard (100% hydration)
– 1 1/2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/2 tablespoon cold unsalted butter, cut into small pieces

Instructions:

1. In a large bowl, whisk together the sourdough starter discard and 1/2 cup of warm water until well combined.
2. Add the flour and salt to the bowl. Mix until a shaggy dough forms.
3. Fold in the cold butter pieces until they’re fully incorporated.
4. Cover the bowl with plastic wrap or a damp towel and refrigerate for at least 8 hours or overnight.
5. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
6. Roll out the dough onto a floured surface to about 1 inch thickness. Cut into desired shapes.
7. Place the biscuits on the prepared baking sheet, leaving about 1 inch of space between each biscuit.
8. Bake for 20 minutes or until golden brown.

Cooking Time: 20 minutes

Overnight Sourdough Discard Scones

Transform your sourdough discard into delicious scones that are perfect for breakfast or as a snack.

Ingredients:

– 1 cup sourdough discard (at room temperature)
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup heavy cream or buttermilk

Instructions:

1. In a large mixing bowl, combine the sourdough discard, flour, sugar, salt, and baking powder.
2. Add the cold butter to the dry ingredients and use a pastry blender or your fingers to work the butter into the mixture until it resembles coarse crumbs.
3. Gradually pour in the heavy cream or buttermilk, stirring with a fork until the dough comes together in a shaggy mass.
4. Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight.
5. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
6. Turn the dough out onto a floured surface and gently knead it a few times until it becomes smooth and pliable.
7. Pat the dough into a circle that’s about 1 inch thick. Use a biscuit cutter or the rim of a glass to cut out scones.
8. Place the scones on the prepared baking sheet, leaving about 1 inch of space between each one.
9. Bake for 18-20 minutes, or until the scones are golden brown.

Overnight Sourdough Discard Cornbread

This recipe harnesses the natural tanginess of sourdough discard to create a moist and flavorful cornbread that’s perfect for breakfast, brunch, or as a side dish. By using leftover sourdough starter, you’ll reduce waste and add depth to this beloved American classic.

Ingredients:

– 1 cup sourdough discard (100% hydration)
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 teaspoon salt
– 1/4 teaspoon baking soda
– 1 tablespoon honey or sugar
– 1 large egg
– 1/2 cup buttermilk
– 2 tablespoons melted butter

Instructions:

1. In a large bowl, whisk together flour, cornmeal, and salt.
2. Add sourdough discard, honey or sugar, egg, and buttermilk. Mix until smooth.
3. Fold in melted butter.
4. Pour mixture into a greased 9×13-inch baking dish.
5. Refrigerate overnight (8-12 hours) to allow the bread to ferment and develop flavor.
6. Preheat oven to 375°F (190°C). Bake for 40-45 minutes, or until golden brown.

Cooking Time: 40-45 minutes

Overnight Sourdough Discard Crepes

Transform your sourdough discard into delicious crepes filled with your favorite savory ingredients. This recipe is perfect for using up excess sourdough starter and making a tasty breakfast, snack, or lunch.

Ingredients:

– 1/2 cup sourdough discard (at room temperature)
– 1/2 cup milk
– 1 large egg
– 1 tablespoon sugar
– 1/4 teaspoon salt
– 2 tablespoons butter, melted
– Filling ingredients of your choice (e.g., cheese, ham, spinach)

Instructions:

1. In a blender or food processor, combine sourdough discard, milk, egg, sugar, and salt. Blend until smooth.
2. Add the melted butter and blend until well combined.
3. Heat a small non-stick pan over medium heat. Pour in about 1/4 cup of the batter and tilt to evenly coat the bottom.
4. Cook for 2 minutes, then loosen with a spatula and flip. Cook for another minute.
5. Repeat with remaining batter and filling ingredients.

Cooking Time: 10-12 minutes (depending on the number of crepes)

Overnight Sourdough Discard Granola Bars

Transform your sourdough discard into a delicious and healthy snack with these Overnight Sourdough Discard Granola Bars. Perfect for breakfast on-the-go or as a post-workout treat, these chewy bars are packed with nutritious ingredients and bursting with flavor.

Ingredients:

– 1 cup sourdough discard
– 1/2 cup rolled oats
– 1/4 cup chopped nuts (almonds or walnuts)
– 1/4 cup honey
– 1 tablespoon maple syrup
– 1 teaspoon vanilla extract
– Pinch of salt

Instructions:

1. Preheat oven to 300°F (150°C). Line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, mix together sourdough discard, oats, nuts, and salt.
3. In a separate bowl, whisk together honey, maple syrup, and vanilla extract. Pour the wet ingredients into the dry mixture and stir until combined.
4. Press the mixture into the prepared baking dish.
5. Bake for 25-30 minutes or until lightly golden brown.
6. Remove from oven and let cool completely before cutting into bars.

Cooking Time: 25-30 minutes

Enjoy your delicious Overnight Sourdough Discard Granola Bars!

Overnight Sourdough Discard Dinner Rolls

Elevate your mealtime with these soft, buttery dinner rolls made using sourdough discard. Perfect for accompanying soups, stews, or roasted meats.

Ingredients:
– 1 cup active sourdough starter (discard)
– 2 cups all-purpose flour
– 1/4 cup whole wheat flour
– 1 teaspoon salt
– 1 tablespoon unsalted butter, melted
– 1 egg, beaten
– Fresh parsley or thyme for garnish (optional)

Instructions:
1. In a large mixing bowl, combine sourdough starter, all-purpose flour, and whole wheat flour.
2. Add salt, melted butter, and beaten egg; mix until a shaggy dough forms.
3. Knead the dough for 5-7 minutes, until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and refrigerate overnight (8 hours).
5. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
6. Divide the dough into 8-10 equal pieces; shape each into a ball and then flatten slightly into a disk.
7. Place the rolls on the prepared baking sheet, leaving about 1 inch of space between each roll.
8. Bake for 15-20 minutes, or until golden brown.

Cooking Time: 15-20 minutes

Summary

Get creative with your sourdough discard! This collection of 18 recipes shows you how to transform excess sourdough starter into delicious baked goods. From sweet treats like overnight sourdough pancakes and cinnamon rolls, to savory options like pizza dough and focaccia, there’s something for everyone. Try your hand at making waffles, banana bread, or muffins using your discard starter. You can even use it to make pretzels, crackers, and flatbread for a crispy snack. Whatever you choose, these recipes will help you reduce waste and get the most out of your sourdough starter.

Are you tired of sacrificing flavor for convenience when it comes to weeknight meals? Look no further! Chicken and pasta are a match made in heaven, and when cooked together in a crockpot, the result is nothing short of magic. With these 20 delicious chicken and pasta crockpot recipes, you’ll never have to settle for boring again.

From creamy garlic parmesan to spicy Cajun alfredo, we’ve got a dish that’s sure to satisfy your cravings. Whether you’re in the mood for something light and lemony or rich and cheesy, our recipes have got you covered. And the best part? Each one is incredibly easy to make – just toss everything into the crockpot and let it do its thing.

In this article, we’ll be exploring some of our favorite chicken and pasta crockpot recipes that are perfect for busy nights. From classic comfort food dishes to international-inspired twists, there’s something for everyone. So grab your crockpot and get ready to cook up a storm! In the next section, we’ll dive into recipe number one: Creamy Garlic Parmesan Chicken and Pasta.

Creamy Garlic Parmesan Chicken and Pasta

Creamy Garlic Parmesan Chicken and Pasta Recipe

This comforting and flavorful dish combines tender chicken, al dente pasta, and a rich creamy sauce infused with garlic and parmesan cheese.

• Ingredients:
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 8 oz pasta of your choice (e.g., penne, fettuccine)
• 2 cloves garlic, minced
• 1/4 cup unsalted butter
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• Salt and pepper to taste

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt butter over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes.
3. Add garlic to the skillet and cook for an additional minute.
4. Reduce heat to medium-low and stir in heavy cream, parmesan cheese, salt, and pepper. Simmer for 2-3 minutes or until sauce thickens slightly.
5. Combine cooked pasta, chicken, and creamy sauce. If needed, add reserved pasta water to achieve desired consistency.

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Spicy Cajun Chicken Alfredo Pasta

Elevate your pasta game with this spicy twist on the classic Alfredo dish! Tender chicken, rich sauce, and a kick of heat come together in a mouthwatering fusion.

Ingredients:

– 8 oz fettuccine pasta
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp Cajun seasoning
– 1 tsp garlic powder
– 1/4 cup butter
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Red pepper flakes (optional)

Instructions:

1. Cook pasta according to package instructions; set aside.
2. In a large skillet, heat butter over medium-high. Add chicken and cook until browned, about 5-6 minutes. Remove from heat and stir in Cajun seasoning, garlic powder, salt, and pepper.
3. In the same skillet, add minced garlic and sauté for 1 minute.
4. Pour in heavy cream and bring to a simmer. Reduce heat to low and let sauce thicken slightly, about 5 minutes.
5. Stir in Parmesan cheese until melted. Add cooked chicken back into the sauce and stir to combine.
6. Combine cooked pasta and chicken mixture; toss to coat. If desired, add red pepper flakes for an extra spicy kick.

Cooking Time: 20-25 minutes

Cheesy Broccoli Chicken Pasta Bake

A creamy, comforting pasta bake that combines the flavors of chicken, broccoli, and cheese.

Ingredients:

– 8 oz pasta (such as penne or fusilli)
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 3 cups broccoli florets
– 2 tbsp olive oil
– 1 cup grated cheddar cheese
– 1/2 cup grated mozzarella cheese
– 1 tsp dried thyme
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high. Add chicken and cook until browned, about 5-6 minutes. Remove from heat and set aside.
4. In the same skillet, add broccoli and cook until tender, about 3-4 minutes.
5. In a large mixing bowl, combine cooked pasta, chicken, broccoli, cheddar cheese, mozzarella cheese, and thyme. Season with salt and pepper to taste.
6. Transfer the mixture to a baking dish and cover with aluminum foil.
7. Bake for 25-30 minutes or until the cheese is melted and bubbly.

Cooking Time: 30-35 minutes

Lemon Herb Chicken and Orzo Pasta

Brighten up your dinner routine with this refreshing and flavorful recipe that combines the zest of lemon, the brightness of herbs, and the comfort of creamy pasta. This dish is perfect for a weeknight meal or a special occasion.

Ingredients:

– 1 pound boneless, skinless chicken breasts
– 1 cup orzo pasta
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup chopped fresh parsley
– 1 tablespoon chopped fresh dill
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1/2 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook orzo pasta according to package instructions.
3. In a large skillet, heat olive oil over medium-high. Add garlic and cook for 1 minute.
4. Add chicken breasts and cook for 5-6 minutes per side, or until cooked through.
5. Stir in lemon juice, parsley, dill, thyme, salt, and pepper.
6. Combine cooked pasta and chicken mixture. Top with Parmesan cheese (if using).
7. Serve hot and enjoy!

Cooking Time: 25-30 minutes

Slow Cooker Chicken Fettuccine Alfredo

This recipe combines the classic flavors of fettuccine alfredo with the convenience of a slow cooker. Rich and creamy, it’s perfect for a cozy night in.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tsp garlic powder
– 1 tsp dried basil
– Salt and pepper to taste
– 8 oz fettuccine pasta
– 1 cup frozen peas

Instructions:

1. Place chicken, heavy cream, Parmesan cheese, garlic powder, and basil in a slow cooker.
2. Cook on low for 4-5 hours or high for 2-3 hours.
3. About 30 minutes before serving, add fettuccine pasta to the slow cooker and stir to combine.
4. Season with salt and pepper to taste.
5. Stir in frozen peas and serve hot.

Cooking Time: 4-5 hours (low) or 2-3 hours (high)

Buffalo Chicken Mac and Cheese

A creamy macaroni and cheese dish gets a spicy kick from buffalo chicken, making for a unique and delicious twist on a classic comfort food.

Ingredients:

– 1 pound macaroni
– 2 tablespoons butter
– 1/2 cup all-purpose flour
– 2 cups milk
– 1 cup shredded cheddar cheese
– 1/2 cup shredded mozzarella cheese
– 1/4 cup buffalo chicken sauce (such as Frank’s RedHot)
– 1 cup cooked, shredded chicken
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Add flour and whisk together to make a roux, cooking for 1 minute.
4. Slowly add milk, whisking constantly to avoid lumps. Bring mixture to a simmer and cook until thickened, about 5 minutes.
5. Remove from heat and stir in cheddar and mozzarella cheese until melted. Add buffalo chicken sauce and cooked chicken. Season with salt and pepper to taste.
6. Combine cooked macaroni and cheese sauce. Transfer to a baking dish and top with additional shredded cheese if desired.
7. Bake for 20-25 minutes, or until golden brown and bubbly.

Cooking Time: 35-40 minutes

Tomato Basil Chicken and Penne Pasta

This classic Italian dish combines juicy chicken, tender penne pasta, and a vibrant tomato sauce infused with sweet basil. Perfect for a weeknight dinner or a special occasion.

Ingredients:

– 1 pound boneless, skinless chicken breasts
– 12 oz penne pasta
– 2 cups fresh tomatoes (or 1 can of crushed tomatoes), diced
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 1/2 cup chopped fresh basil
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook penne pasta according to package instructions; set aside.
3. In a large skillet, heat olive oil over medium-high. Add chicken and cook until browned on both sides, about 5-6 minutes per side.
4. Remove chicken from skillet and set aside. Reduce heat to medium, then add garlic and cook for 1 minute.
5. Add diced tomatoes, basil, salt, and pepper to the skillet. Stir to combine.
6. Simmer sauce for 10-12 minutes or until thickened slightly.
7. Serve cooked pasta with chicken and tomato sauce. Top with Parmesan cheese if desired.

Cooking Time: 30-40 minutes

Chicken Bacon Ranch Pasta Casserole

A comforting casserole that combines the flavors of chicken, bacon, and ranch dressing with a delicious pasta base. Perfect for a quick weeknight dinner or a weekend lunch.

Ingredients:

– 8 oz pasta (such as penne or bow tie)
– 1 lb boneless, skinless chicken breast, cooked and diced
– 6 slices of bacon, cooked and crumbled
– 1 cup ranch dressing
– 1 cup shredded cheddar cheese
– 1/2 cup chopped fresh parsley
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (180°C).
2. Cook pasta according to package instructions. Drain and set aside.
3. In a large skillet, combine chicken, bacon, and ranch dressing. Stir until well combined.
4. Add cooked pasta to the skillet and stir until coated with the chicken-bacon-ranch mixture.
5. Transfer the pasta mixture to a 9×13 inch baking dish. Top with shredded cheddar cheese.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.

Cooking Time: 25-30 minutes

Spinach Artichoke Chicken Pasta

Creamy spinach artichoke sauce coats tender chicken and pasta in this satisfying one-pot dish.

Ingredients:
• 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 8 oz pasta (such as penne or fusilli)
• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can artichoke hearts, drained and chopped
• 1 package frozen spinach, thawed and drained
• 1 cup grated Parmesan cheese
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package directions until al dente.
2. In a large skillet, heat olive oil over medium-high. Add chicken and cook until browned, about 5-7 minutes. Remove from skillet.
3. In the same skillet, add diced onion and minced garlic. Cook until softened, about 3-4 minutes.
4. Stir in chopped artichoke hearts, spinach, Parmesan cheese, and heavy cream. Season with salt and pepper to taste.
5. Add cooked chicken back into the skillet, tossing to coat with sauce.
6. Combine cooked pasta and chicken mixture. Serve hot.

Cooking Time: 30-35 minutes

Slow Cooker Chicken Tetrazzini

This slow cooker recipe elevates the classic chicken tetrazzini to new heights, combining tender chicken, creamy sauce, and pasta in a deliciously easy-to-make dish.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 1 cup cream of mushroom soup
– 1/2 cup heavy cream
– 1 tsp dried thyme
– 1/4 cup white wine (optional)
– 8 oz fettuccine pasta
– 1 cup shredded mozzarella cheese
– Salt and pepper to taste

Instructions:

1. Season the chicken with salt, pepper, and thyme.
2. Place the chicken in the slow cooker and add the cream of mushroom soup, heavy cream, and white wine (if using).
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. About 30 minutes before serving, cook the fettuccine pasta according to package instructions.
5. Stir in the shredded mozzarella cheese until melted and well combined.
6. Serve the chicken and sauce over the cooked pasta.

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

Pesto Chicken and Bowtie Pasta

This recipe combines the rich flavors of pesto, chicken, and bowtie pasta for a quick and satisfying meal. With just a few ingredients and simple steps, you’ll have a delicious dinner ready in no time.

Ingredients:

– 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
– 8 oz bowtie pasta
– 1/2 cup pesto sauce
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Cook the bowtie pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-6 minutes.
3. Add the garlic and pesto sauce to the skillet, stirring to combine. Cook for an additional minute.
4. Toss the cooked pasta with the chicken and pesto mixture. Season with salt and pepper to taste.
5. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 15-20 minutes

Chicken and Mushroom Stroganoff Pasta

This hearty pasta dish combines sautéed chicken, mushrooms, and a creamy sauce with egg noodles for a satisfying meal.

Ingredients:

– 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup egg noodles
– 1/4 cup all-purpose flour
– 1/2 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Cook egg noodles according to package instructions. Drain and set aside.
2. In a large skillet, sauté chicken, mushrooms, onion, and garlic until the chicken is cooked through and the vegetables are tender.
3. Add flour to the skillet and stir to combine with the chicken mixture.
4. Gradually add chicken broth and heavy cream, whisking continuously to avoid lumps. Bring the mixture to a simmer.
5. Season with salt and pepper to taste.
6. Serve the Stroganoff sauce over cooked egg noodles. Garnish with chopped parsley, if desired.

Cooking Time: 25-30 minutes

Sun-Dried Tomato Chicken and Farfalle

Experience the rich flavors of Italy with this simple yet satisfying recipe. This dish combines juicy chicken, sun-dried tomatoes, and al dente farfalle pasta in a creamy sauce.

Ingredients:
– 1 pound boneless, skinless chicken breasts
– 8 oz farfalle pasta
– 2 cups mixed greens (arugula, spinach, etc.)
– 1 cup sun-dried tomatoes, chopped
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1/2 cup heavy cream
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Preheat oven to 375°F.
2. Cook farfalle pasta according to package instructions; set aside.
3. In a large skillet, heat olive oil over medium-high. Add chicken and cook until browned on both sides, about 5-7 minutes.
4. Add garlic, sun-dried tomatoes, salt, and pepper to the skillet. Stir to combine.
5. Pour in heavy cream, scraping up any browned bits from the pan. Simmer for 2-3 minutes or until sauce thickens slightly.
6. Combine cooked farfalle, chicken mixture, and mixed greens. Toss to coat.
7. Serve hot, topped with Parmesan cheese if desired.

Cooking Time: 25-30 minutes

Slow Cooker Chicken Cacciatore Pasta

Transform a weeknight dinner into a hearty and flavorful meal with this slow cooker chicken cacciatore pasta recipe. Tender chicken, vegetables, and pasta come together in a rich tomato sauce.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 1 large onion, sliced
– 2 cloves of garlic, minced
– 1 cup mixed bell peppers (bell, Anaheim, and jalapeño)
– 1 can (28 oz) crushed tomatoes
– 1 tsp dried oregano
– 1 tsp dried basil
– Salt and pepper to taste
– 8 oz pasta (such as penne or rotini)
– Grated Parmesan cheese for serving (optional)

Instructions:

1. In the slow cooker, combine chicken, onion, garlic, bell peppers, crushed tomatoes, oregano, basil, salt, and pepper.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. About 30 minutes before serving, cook pasta according to package instructions.
4. Stir in cooked pasta with the slow cooker mixture.
5. Serve hot, topped with grated Parmesan cheese if desired.

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

Chicken and Zucchini Noodle Alfredo

This creamy pasta dish combines the flavors of chicken, zucchini, and Parmesan cheese with a light and airy sauce.

Ingredients:
– 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
– 2 medium zucchinis, sliced
– 8 oz fettuccine noodles
– 1/4 cup butter
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:
1. Cook fettuccine noodles according to package instructions. Drain and set aside.
2. In a large skillet, sauté chicken, zucchini, and garlic in butter until the chicken is cooked through and the vegetables are tender.
3. Add heavy cream and Parmesan cheese to the skillet. Stir until smooth and creamy.
4. Combine cooked noodles with the chicken and sauce mixture. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 20-25 minutes

Thai Peanut Chicken and Rice Noodles

A flavorful and aromatic dish that combines the richness of peanut sauce with the spiciness of Thai chilies, served over a bed of rice noodles. This recipe is quick to prepare and perfect for a weeknight dinner.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tsp grated fresh ginger
– 1/4 cup peanut butter
– 1/4 cup coconut milk
– 2 tbsp soy sauce
– 2 tbsp honey
– 1 tsp Thai red curry paste
– 8 oz rice noodles
– Salt and pepper to taste
– Chopped peanuts and cilantro for garnish (optional)

Instructions:

1. Cook rice noodles according to package instructions.
2. In a large skillet, heat oil over medium-high heat. Add chicken and cook until browned, about 5-6 minutes.
3. Add garlic, ginger, peanut butter, coconut milk, soy sauce, honey, and curry paste. Stir until smooth.
4. Reduce heat to low and simmer for 10-12 minutes or until chicken is cooked through.
5. Serve over rice noodles and garnish with chopped peanuts and cilantro (if desired).

Cooking Time: 20-22 minutes

Chicken and Tortellini Soup Pasta

Warm up with this comforting and flavorful soup pasta recipe that combines the richness of chicken broth, tender tortellini, and savory chicken. Perfect for a quick weeknight dinner or a cozy weekend meal.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup tortellini (cheese-filled)
– 1 teaspoon dried basil
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes. Remove from pot and set aside.
3. Add the onion and garlic to the pot; cook until softened, about 3-4 minutes.
4. Pour in the chicken broth and bring to a boil.
5. Add the tortellini, cooked chicken, basil, salt, and pepper. Simmer for 10-12 minutes or until the pasta is al dente.
6. Serve hot, topped with Parmesan cheese if desired.

Cooking Time: 25-30 minutes

Slow Cooker Chicken Primavera Pasta

Experience a delightful twist on traditional pasta dishes with this slow cooker recipe that combines the flavors of spring with tender chicken and al dente noodles. This easy-to-make meal is perfect for a busy weeknight dinner or a weekend lunch.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 1 cup primavera sauce (homemade or store-bought)
– 8 oz pasta of your choice (e.g., bowtie, penne, or fusilli)
– 1 cup mixed frozen vegetables (e.g., peas, carrots, and corn)
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Place chicken breasts in the slow cooker.
2. Add primavera sauce, pasta, and mixed frozen vegetables on top of the chicken.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Stir in chopped parsley and season with salt and pepper to taste.
5. Serve hot, topped with grated Parmesan cheese if desired.

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

Chicken and Pesto Tortellini Bake

A creamy and flavorful casserole that combines the best of Italian flavors with the comfort of a baked pasta dish.

Ingredients:

– 1 pound cooked chicken breast, diced
– 12 oz tortellini (cheese-filled)
– 1/2 cup pesto sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook tortellini according to package instructions. Drain and set aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add chicken and cook until browned, about 5 minutes. Remove from heat and set aside.
4. In a large mixing bowl, combine cooked tortellini, pesto sauce, and chicken. Toss to coat.
5. In a greased 9×13-inch baking dish, arrange half of the tortellini mixture in the bottom. Top with half of the mozzarella cheese.
6. Repeat layers, ending with mozzarella cheese on top.
7. Bake for 25-30 minutes or until cheese is melted and bubbly.

Cooking Time: 25-30 minutes

Garlic Butter Chicken and Shell Pasta

Savor the rich flavors of garlic butter sauce paired with juicy chicken and tender shell pasta in this comforting, one-pot meal. Perfect for a quick weeknight dinner or special occasion.

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 8 oz shell pasta
– 2 cloves of garlic, minced
– 4 tbsp unsalted butter
– 1 cup heavy cream
– 1 tsp dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook shell pasta according to package instructions until al dente.
2. In a separate pan, melt 2 tbsp butter over medium heat. Add chicken and cook until browned, about 5-6 minutes. Remove from heat and set aside.
3. In the same pan, add remaining 2 tbsp butter. Add garlic and cook for 1 minute until fragrant.
4. Pour in heavy cream, thyme, salt, and pepper. Stir to combine and let simmer for 2-3 minutes or until sauce thickens slightly.
5. Add cooked chicken back into the pan and toss with garlic butter sauce.
6. Combine cooked pasta with chicken mixture and top with Parmesan cheese (if using).

Cooking Time: 20-25 minutes

Summary

Looking for a quick and delicious meal solution? Try these 20 mouth-watering chicken and pasta crockpot recipes perfect for busy nights! From creamy garlic parmesan to spicy Cajun, cheesy broccoli, lemony herbs, and more, there’s something for everyone. Whether you’re in the mood for comfort food or an international twist, these slow-cooked meals are sure to satisfy your cravings.

Are you looking for some delicious and easy-to-make potato recipes using your Instant Pot? Look no further! With its pressure cooker capabilities, slow cooker function, and sauté setting, the Instant Pot can help you prepare a variety of tasty potato dishes in no time. In this article, we will explore 20 flavorful instant pot potato recipes that are sure to please even the pickiest eaters.

From classic mashed potatoes to creative twists like spicy Cajun potato wedges and cheesy potato casserole, these recipes showcase the versatility of the Instant Pot in cooking potatoes. Whether you’re a busy parent looking for quick weeknight meals or a foodie seeking new inspiration, these easy-to-follow recipes are sure to become new favorites.

Garlic Parmesan Mashed Potatoes

Elevate your mashed potatoes game with the addition of savory garlic and parmesan cheese. This recipe is perfect for a comforting side dish or as a base for a hearty casserole.

Ingredients:

– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 2 cloves of garlic, minced
– 1/2 cup grated Parmesan cheese
– 1/4 cup milk or heavy cream
– 2 tablespoons butter
– Salt and pepper to taste

Instructions:

1. Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes.
2. Drain the potatoes and return them to the pot. Add the minced garlic, Parmesan cheese, milk or heavy cream, and butter.
3. Mash the mixture with a potato masher or a fork until smooth and creamy.
4. Season with salt and pepper to taste.
5. Serve hot.

Cooking Time: 20-25 minutes

Cheesy Bacon Ranch Potatoes

Satisfy your cravings with this creamy, savory, and indulgent potato dish, loaded with crispy bacon, melted cheddar cheese, and a hint of ranch seasoning.

Ingredients:
– 4 large potatoes, peeled and thinly sliced
– 6 slices of cooked bacon, crumbled
– 1/2 cup shredded cheddar cheese
– 1 tablespoon ranch seasoning
– 2 tablespoons butter
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine sliced potatoes, crumbled bacon, shredded cheese, and ranch seasoning.
3. Dot the top of the potato mixture with butter and season with salt and pepper.
4. Transfer the mixture to a baking dish and cover with aluminum foil.
5. Bake for 45 minutes or until potatoes are tender.
6. Remove foil and bake an additional 10-15 minutes or until cheese is melted and bubbly.

Cooking Time: 55-60 minutes

Herb Butter Baby Potatoes

Elevate your side dish game with this simple yet flavorful recipe that combines the natural sweetness of baby potatoes with a savory herb butter. Perfect for weeknight dinners or special occasions, these tender spuds are sure to please.

Ingredients:

– 1 pound baby potatoes
– 2 tablespoons unsalted butter, softened
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh chives
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Wash the potatoes and pat dry with paper towels.
3. In a small bowl, mix together the softened butter, parsley, and chives until well combined.
4. Place the potatoes in a single layer on a baking sheet lined with parchment paper.
5. Spread the herb butter evenly over the potatoes, leaving a 1-inch border around each potato.
6. Season with salt and pepper to taste.
7. Bake for 45-50 minutes or until the potatoes are tender and golden brown.

Cooking Time: 45-50 minutes

Loaded Potato Soup

Get ready to cozy up with this creamy and flavorful potato soup packed with crispy bacon, melted cheddar cheese, and scallions. Perfect for a chilly evening or a comforting meal.

Ingredients:

– 2 large potatoes, peeled and diced
– 1/4 cup butter
– 6 slices of cooked bacon, crumbled
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1 cup milk
– 1 cup shredded cheddar cheese
– Salt and pepper to taste
– Chopped scallions for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Add chopped onion and cook until softened.
2. Add garlic, potatoes, chicken broth, and milk. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes are tender.
3. Stir in crumbled bacon and shredded cheese until melted and smooth.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped scallions.

Cooking Time: 25-30 minutes

Spicy Cajun Potato Wedges

Get ready to spice up your snack game with this addictive recipe! Crispy potato wedges smothered in a bold and zesty Cajun seasoning will have you coming back for more.

Ingredients:

– 2 large potatoes
– 1/4 cup vegetable oil
– 1 tablespoon Cajun seasoning (adjust to taste)
– 1 teaspoon garlic powder
– Salt, to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut potatoes into wedges and place on a baking sheet lined with parchment paper.
3. Drizzle vegetable oil over the potato wedges and sprinkle with Cajun seasoning, garlic powder, and salt.
4. Toss to coat evenly.
5. Bake for 20-25 minutes or until crispy and golden brown.
6. Serve hot and enjoy!

Cooking Time: 20-25 minutes

Creamy Potato and Leek Soup

This comforting soup combines the natural sweetness of potatoes with the subtle flavor of leeks, all wrapped up in a rich and creamy broth. Perfect for a chilly evening or as a starter for your next dinner party.

Ingredients:

– 2 large potatoes, peeled and diced
– 2 medium leeks, white and light green parts only, sliced
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the sliced leeks and cook until tender, about 10 minutes.
3. Add the diced potatoes, chicken broth, and salt to taste. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until potatoes are tender.
4. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
5. Stir in heavy cream or half-and-half and adjust seasoning as needed.
6. Serve hot, garnished with fresh parsley or chives if desired.

Cooking Time: 35-40 minutes

Garlic Herb Smashed Potatoes

Elevate your potato game with this flavorful recipe that combines the richness of garlic and herbs for a delicious side dish.

Ingredients:

– 3-4 large potatoes
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 tablespoon chopped fresh rosemary
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Optional: grated Parmesan cheese for topping

Instructions:

1. Preheat oven to 425°F (220°C).
2. Scrub the potatoes clean and dry them with a paper towel.
3. Poke some holes in each potato with a fork to allow steam to escape.
4. Rub the potatoes with olive oil, then sprinkle with minced garlic, rosemary, thyme, salt, and pepper.
5. Place the potatoes directly on the middle rack of the oven.
6. Bake for 45-50 minutes or until the potatoes are tender when pierced with a fork.
7. Remove from the oven and smash the potatoes gently with a spatula to release steam.
8. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 45-50 minutes

Cheesy Scalloped Potatoes

Elevate your potato game with this creamy, cheesy scalloped potatoes recipe. Perfect as a side dish or main course, it’s sure to please even the pickiest eaters.

Ingredients:

– 3-4 large potatoes, thinly sliced
– 1/2 cup unsalted butter, softened
– 1/2 cup grated cheddar cheese (sharp or extra sharp work well)
– 1/2 cup grated mozzarella cheese
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine sliced potatoes and softened butter. Toss until potatoes are evenly coated.
3. In a greased 9×13-inch baking dish, create an even layer of potato mixture. Top with half of the cheddar and mozzarella cheese.
4. Repeat steps 2-3, ending with a layer of cheese on top.
5. Bake for 45-50 minutes or until potatoes are tender and golden brown.

Cooking Time: 45-50 minutes

Potato and Corn Chowder

This hearty chowder is a perfect blend of comforting potatoes, sweet corn, and savory spices, making it a delightful addition to any meal or gathering.

Ingredients:

– 2 large potatoes, peeled and diced
– 1 cup frozen corn kernels
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 cups chicken broth
– 1/2 cup milk
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)

Instructions:

1. In a large pot, sauté the chopped onion and minced garlic in butter until softened.
2. Add the diced potatoes, chicken broth, and corn kernels. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
3. Stir in milk and season with salt and pepper to taste.
4. Serve hot, garnished with fresh parsley or chives if desired.

Cooking Time: 20-25 minutes

Buffalo Ranch Potato Bites

Get ready to level up your snack game with these addictive Buffalo Ranch Potato Bites! Crispy on the outside, fluffy on the inside, and bursting with spicy flavor, these bite-sized treats are sure to become a favorite.

Ingredients:

– 2 large potatoes, peeled and cut into 1-inch cubes
– 1/4 cup ranch seasoning
– 1/4 cup Frank’s RedHot sauce
– 1/4 cup grated cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss potatoes with ranch seasoning until coated.
3. In a separate bowl, mix Frank’s RedHot sauce and grated cheddar cheese.
4. Add the sauce mixture to the potatoes and toss until evenly coated.
5. Line a baking sheet with parchment paper and arrange potato cubes in a single layer.
6. Drizzle with olive oil and sprinkle with salt and pepper to taste.
7. Bake for 20-25 minutes, or until potatoes are crispy on the outside and tender on the inside.

Cooking Time: 20-25 minutes

Garlic Butter Red Potatoes

Elevate your potato game with this simple yet flavorful recipe that combines the richness of garlic butter with the natural sweetness of red potatoes.

Ingredients:

– 4-6 red potatoes, scrubbed and halved
– 2 tablespoons unsalted butter, softened
– 1/2 cup freshly minced garlic (about 3 cloves)
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together the softened butter and minced garlic until well combined.
3. Place the halved potatoes on a baking sheet lined with parchment paper.
4. Spread the garlic butter mixture evenly over each potato half, making sure they’re all coated.
5. Sprinkle salt and pepper to taste.
6. Roast in the preheated oven for 45-50 minutes, or until the potatoes are tender and golden brown.
7. Garnish with fresh parsley or chives, if desired.

Cooking Time: 45-50 minutes

Potato and Sausage Stew

A comforting and flavorful stew perfect for a chilly evening or a satisfying lunch. This recipe combines the natural sweetness of potatoes with the savory flavor of sausage, all in one delicious pot.

Ingredients:

– 1 pound smoked sausage (such as andouille), sliced
– 2 large onions, chopped
– 3-4 medium-sized potatoes, peeled and cubed
– 1 red bell pepper, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 4 cups chicken broth

Instructions:

1. Heat a large Dutch oven or pot over medium-high heat.
2. Add the sliced sausage and cook until browned, about 5 minutes.
3. Remove the sausage from the pot and set aside.
4. Reduce heat to medium and add the chopped onions. Cook until they are translucent and starting to caramelize, about 10-12 minutes.
5. Add the cubed potatoes, red bell pepper, garlic, thyme, salt, and pepper to the pot. Stir to combine.
6. Pour in the chicken broth and bring the mixture to a boil.
7. Return the sausage to the pot and reduce heat to low.
8. Simmer for 20-25 minutes or until the potatoes are tender.

Cooking Time: 30-35 minutes

Rosemary Roasted Potatoes

Rosemary Roasted Potatoes: A flavorful and aromatic twist on classic roasted potatoes!

Ingredients:

– 2-3 large potatoes, peeled and cut into 1-inch cubes
– 2 tablespoons olive oil
– 4 sprigs of fresh rosemary, chopped
– 1 clove garlic, minced
– Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss potatoes with olive oil, rosemary, garlic, salt, and pepper until they are evenly coated.
3. Line a baking sheet with parchment paper or aluminum foil. Arrange potatoes in a single layer.
4. Roast for 25-30 minutes, or until potatoes are golden brown and crispy, flipping them halfway through the cooking time.

Cooking Time: 25-30 minutes

Potato and Kale Soup

This comforting soup is a perfect blend of creamy potatoes and nutritious kale, making it a great option for a chilly day or a quick weeknight meal. With its rich flavor and velvety texture, you’ll be hooked from the very first spoonful.

Ingredients:

– 2 large potatoes, peeled and diced
– 2 tablespoons butter
– 1 onion, chopped
– 3 cups kale, stems removed and chopped
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste

Instructions:

1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add potatoes, kale, and chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until potatoes are tender.
3. Use an immersion blender (or transfer soup to a blender) to puree until smooth.
4. Stir in heavy cream or half-and-half, if using. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped kale or chives, if desired.

Cooking Time: 25-30 minutes

Cheesy Potato Casserole

This comforting casserole is a perfect blend of tender potatoes, creamy cheese, and savory spices. It’s an ideal side dish or main course for any occasion.

Ingredients:

– 3 large potatoes, thinly sliced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup grated mozzarella cheese
– 1/4 cup milk
– 1 tablespoon butter
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine sliced potatoes, diced onion, and minced garlic.
3. In a separate bowl, mix together grated cheese, milk, and melted butter.
4. Grease a 9×13-inch baking dish with butter or cooking spray.
5. Add potato mixture to the dish, followed by the cheesy sauce.
6. Top with additional grated cheese (optional).
7. Bake for 45-50 minutes or until potatoes are tender and top is golden brown.

Cooking Time: 45-50 minutes

Lemon Herb Potato Salad

This refreshing potato salad combines the brightness of lemon with the subtle flavor of herbs, perfect for a light and satisfying side dish or lunch.

Ingredients:

– 4 large potatoes, peeled and diced
– 1/2 cup freshly chopped parsley
– 1/4 cup freshly chopped dill
– 2 tablespoons olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste

Instructions:

1. Place the diced 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 10-12 minutes, or until the potatoes are tender.
2. Drain the potatoes and let them cool slightly.
3. In a large bowl, whisk together the olive oil, lemon juice, parsley, and dill.
4. Add the cooled potatoes to the bowl and toss gently to combine.
5. Season with salt and pepper to taste.

Cooking Time: 20-25 minutes

Potato and Carrot Mash

This comforting side dish is a perfect accompaniment to roasted meats or as a topping for shepherd’s pie. With its sweet and savory flavors, it’s sure to become a family favorite.

Ingredients:

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

Instructions:

1. Place the potato and carrot chunks in a large pot and add enough cold water to cover them.
2. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are tender when pierced with a fork.
3. Drain the potatoes and carrots, then return them to the pot.
4. Add butter, milk, salt, and pepper, and mash everything together with a potato masher or a fork until smooth and creamy.
5. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 20-25 minutes

Spicy Potato Curry

This flavorful and aromatic curry is a perfect blend of Indian spices and potatoes, with a kick of heat from the red chili flakes. Serve it over basmati rice or with naan bread for a delicious meal.

Ingredients:

– 2 large potatoes, peeled and diced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon red chili flakes
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable oil
– Salt, to taste
– Fresh cilantro leaves, for garnish

Instructions:

1. Heat oil in a large pan over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, cumin, curry powder, turmeric, and red chili flakes. Cook for 1 minute.
4. Add potatoes and diced tomatoes. Stir well to combine.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes or until potatoes are tender.
6. Season with salt to taste.
7. Garnish with fresh cilantro leaves and serve over rice or with naan bread.

Cooking Time: 25-30 minutes

Potato and Broccoli Cheese Soup

Warm up with this comforting and flavorful soup that combines the richness of potatoes, broccoli, and cheese.

Ingredients:

– 2 large potatoes, peeled and diced
– 3 cups broccoli florets
– 2 tablespoons butter
– 1 medium onion, chopped
– 4 cups chicken broth
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– Salt and pepper to taste

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the diced potatoes, broccoli, chicken broth, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the potatoes are tender.
3. Stir in the grated cheese until melted and smooth. Add the heavy cream and stir until combined.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped chives or scallions if desired.

Cooking Time: 35-40 minutes

Sweet and Savory Potato Hash

Elevate your brunch game with this sweet and savory potato hash recipe, combining the natural sweetness of caramelized potatoes with the tanginess of caramelized onions and crispy bacon.

Ingredients:

– 2 large potatoes, peeled and diced
– 1 large onion, thinly sliced
– 6 slices of bacon, chopped
– 2 tablespoons olive oil
– 1 tablespoon brown sugar
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss potatoes with 1 tablespoon olive oil, salt, and pepper.
3. Spread potatoes on a baking sheet and roast for 20-25 minutes or until tender and caramelized.
4. Meanwhile, cook bacon in a skillet over medium heat until crispy. Remove from heat and set aside.
5. In the same skillet, add remaining 1 tablespoon olive oil and sauté onions for 15-20 minutes or until caramelized and golden brown.
6. Combine roasted potatoes, caramelized onions, and crispy bacon in a bowl. Sprinkle with brown sugar to taste.

Cooking Time: 40-50 minutes

Summary

Get ready to elevate your potato game with these 20 flavorful Instant Pot recipes! From comforting mashed potatoes to savory soups and crispy wedges, there’s something for everyone. Try Garlic Parmesan Mashed Potatoes, Cheesy Bacon Ranch Potatoes, or Spicy Cajun Potato Wedges for a twist on classic dishes. Or opt for heartier options like Loaded Potato Soup, Potato and Sausage Stew, or Creamy Potato and Leek Soup. Whatever your taste, these recipes are sure to delight!

Looking for a hearty and comforting meal that’s perfect for a chilly evening? Look no further than a delicious slow cooker lamb stew! With its rich flavors, tender meat, and ease of preparation, this classic dish is sure to become a staple in your kitchen. Whether you’re a seasoned cook or just starting out, our collection of 20 mouth-watering lamb stew recipes has something for everyone.

From classic combinations like root vegetables and rosemary to more adventurous pairings like apricots and almonds, we’ve got it all covered. Each recipe is carefully crafted to bring out the best in lamb, whether you’re using tender shoulder cuts or flavorful ground meat. So why wait? Start exploring our slow cooker lamb stew recipes today and get ready to cozy up with a warm, comforting bowl of goodness.

Classic Slow Cooker Lamb Stew with Root Vegetables

Classic Slow Cooker Lamb Stew with Root Vegetables Recipe

This hearty stew is a perfect comfort food for any day of the week. With tender lamb, flavorful root vegetables, and a rich broth, this slow cooker recipe is sure to please even the pickiest eaters.

Ingredients:
– 1 pound boneless lamb shoulder or shanks
– 2 medium carrots, peeled and chopped
– 2 medium turnips, peeled and chopped
– 2 medium parsnips, peeled and chopped
– 1 large red potato, peeled and chopped
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup lamb broth or beef broth
– 1/4 cup red wine (optional)
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)

Instructions:
1. In the slow cooker, combine lamb, carrots, turnips, parsnips, potato, onion, and garlic.
2. Pour in lamb broth and red wine (if using).
3. Season with salt and pepper.
4. Cook on low for 8-10 hours or high for 4-6 hours.
5. Garnish with fresh thyme leaves (optional) before serving.

Moroccan-Inspired Slow Cooker Lamb Stew

Moroccan-Inspired Slow Cooker Lamb Stew: A flavorful and aromatic slow-cooked lamb stew infused with the warm spices of Morocco, perfect for a cozy night in.

Ingredients:

– 1 pound boneless lamb shoulder or shanks, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground turmeric
– Salt and black pepper, to taste
– 1 can (14.5 oz) diced tomatoes
– 1 cup lamb or beef broth
– 1 tablespoon honey
– Fresh parsley or cilantro, chopped (optional)

Instructions:

1. In a slow cooker, heat the olive oil over medium-high.
2. Add the onion and cook until browned, about 3-4 minutes.
3. Add the garlic, ginger, cumin, smoked paprika, cinnamon, turmeric, salt, and pepper. Cook for 1 minute, stirring constantly.
4. Add the lamb, diced tomatoes, broth, and honey. Stir to combine.
5. Cover and cook on low for 8-10 hours or high for 4-6 hours.
6. Serve hot, garnished with chopped parsley or cilantro if desired.

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

Herb-Infused Slow Cooker Lamb Stew

This aromatic stew is a perfect blend of tender lamb, fresh herbs, and rich flavors, all achieved with minimal effort using your slow cooker. A great option for a comforting meal or special occasion.

Ingredients:

– 1 pound boneless lamb shoulder, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup fresh parsley, chopped
– 1/4 cup fresh rosemary leaves
– 1 teaspoon dried thyme
– 1 bay leaf
– 1 can (14.5 oz) diced tomatoes
– 1 cup lamb broth or beef broth
– Salt and pepper, to taste

Instructions:

1. Heat oil in a skillet over medium-high heat; brown the lamb.
2. Transfer lamb to slow cooker; add onion, garlic, parsley, rosemary, thyme, and bay leaf.
3. Add diced tomatoes, broth, salt, and pepper; stir to combine.
4. Cook on low for 8-10 hours or high for 4-6 hours.
5. Serve hot, garnished with fresh herbs if desired.

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

Slow Cooker Lamb Stew with Red Wine and Rosemary

This hearty slow cooker stew is a perfect blend of tender lamb, rich red wine, and fragrant rosemary, making it an ideal comfort food for a chilly evening.

Ingredients:

– 1 pound boneless lamb shoulder or shanks, cut into 2-inch pieces
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine (Cabernet Sauvignon or Merlot)
– 1 cup lamb broth
– 1 tablespoon tomato paste
– 1 teaspoon dried rosemary
– 1 bay leaf
– Salt and pepper, to taste

Instructions:

1. Season the lamb pieces with salt and pepper.
2. In a slow cooker, combine the lamb, onion, garlic, red wine, lamb broth, tomato paste, rosemary, and bay leaf.
3. Cook on low for 8 hours or high for 4 hours.
4. Remove the bay leaf and serve hot, garnished with fresh rosemary if desired.

Cooking Time: 4-8 hours

Spicy Slow Cooker Lamb Stew with Chickpeas

A hearty and aromatic slow cooker stew that combines the rich flavors of lamb, chickpeas, and spices for a satisfying meal.

Ingredients:

– 1 lb lamb shoulder or neck bones, cut into 2-inch pieces
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes (14.5 oz)
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– Salt and black pepper, to taste
– 1/4 cup chicken broth

Instructions:

1. In a slow cooker, combine lamb, chickpeas, onion, garlic, red bell pepper, diced tomatoes, cumin, smoked paprika, and cayenne pepper.
2. Season with salt and black pepper to taste.
3. Pour in chicken broth.
4. Cook on low for 8-10 hours or high for 4-6 hours.
5. Serve hot, garnished with fresh cilantro or parsley, if desired.

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

Slow Cooker Lamb Stew with Barley and Mushrooms

Warm up on a chilly day with this hearty slow cooker stew that combines tender lamb, creamy barley, and earthy mushrooms. This comforting dish is perfect for a weeknight dinner or special occasion.

Ingredients:

– 1 pound boneless lamb shoulder or shanks
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 1 cup pearled barley
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup beef broth

Instructions:

1. In a slow cooker, combine lamb, mushrooms, barley, olive oil, onion, garlic, thyme, salt, and pepper.
2. Pour in beef broth and stir to combine.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Serve hot, garnished with fresh parsley or thyme if desired.

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

Mediterranean Slow Cooker Lamb Stew with Olives

This hearty stew combines tender lamb, aromatic spices, and the salty tang of olives for a rich and satisfying meal. Perfect for a cold winter’s night or a special occasion.

Ingredients:

– 1 lb boneless lamb shoulder, cut into 2-inch pieces
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup pitted green olives, sliced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 2 tbsp olive oil

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Brown the lamb, then transfer it to the slow cooker.
2. Add the onion, garlic, olives, diced tomatoes, cumin, smoked paprika, salt, and pepper to the slow cooker.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Serve hot, garnished with fresh parsley if desired.

Cooking Time: 4-10 hours

Slow Cooker Lamb Stew with Sweet Potatoes and Kale

Warm up on a chilly day with this comforting slow cooker stew, packed with tender lamb, sweet potatoes, and nutritious kale. This recipe is perfect for a cozy dinner or a meal prep option.

Ingredients:

– 1 pound boneless lamb shoulder, cut into 2-inch pieces
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 2 medium sweet potatoes, peeled and cubed
– 2 cups kale leaves, stems removed and chopped
– 1 cup lamb broth or beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. Add the lamb, onion, garlic, sweet potatoes, and kale to a slow cooker.
2. In a small bowl, whisk together the lamb broth, tomato paste, and thyme. Pour over the ingredients in the slow cooker.
3. Season with salt and pepper to taste.
4. Cook on low for 8-10 hours or high for 4-6 hours.
5. Serve hot, garnished with fresh herbs if desired.

Cooking Time: 4-10 hours

Slow Cooker Lamb Stew with Garlic and Thyme

Slow Cooker Lamb Stew with Garlic and Thyme Recipe

This hearty lamb stew is perfect for a chilly evening, simmered to perfection with the rich flavors of garlic and thyme. Let your slow cooker do the work while you enjoy a stress-free dinner.

Ingredients:

– 1 pound boneless lamb shoulder or neck, cut into 2-inch cubes
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 2 sprigs of fresh thyme, chopped
– 1 cup beef broth
– 1/2 cup red wine (optional)
– 1 tablespoon tomato paste
– Salt and pepper to taste

Instructions:

1. Brown the lamb cubes in a skillet over medium-high heat, about 5 minutes. Remove from heat.
2. In the slow cooker, combine the browned lamb, onions, garlic, thyme, beef broth, red wine (if using), and tomato paste.
3. Season with salt and pepper to taste.
4. Cook on low for 8-10 hours or high for 4-6 hours.
5. Serve hot, garnished with fresh parsley if desired.

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

Slow Cooker Lamb Stew with Apricots and Almonds

This hearty stew is a perfect blend of tender lamb, sweet apricots, and crunchy almonds, all slow-cooked to perfection. Serve with crusty bread or over rice for a satisfying meal.

Ingredients:

– 1 pound boneless lamb shoulder or neck, cut into 2-inch pieces
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup dried apricots
– 1/4 cup sliced almonds
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste

Instructions:

1. In the slow cooker, combine lamb, onion, garlic, apricots, almonds, diced tomatoes, chicken broth, olive oil, 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. Serve hot, garnished with fresh parsley if desired.

Cooking Time: 4-10 hours

Slow Cooker Lamb Stew with Cumin and Coriander

A warm and aromatic stew that’s perfect for a chilly evening, this Slow Cooker Lamb Stew is flavored with the comforting spices of cumin and coriander.

Ingredients:

– 1 pound boneless lamb shoulder or shanks, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 can (14.5 oz) diced tomatoes
– 1 cup lamb broth or beef broth
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. In the slow cooker, combine lamb pieces, onions, garlic, cumin, coriander, diced tomatoes, and broth.
2. Season with salt and pepper to taste.
3. Cover and cook on Low for 8-10 hours or High for 4-6 hours.
4. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 4-10 hours (Low) or 2-6 hours (High)

Slow Cooker Lamb Stew with Pearl Onions and Carrots

Slow Cooker Lamb Stew with Pearl Onions and Carrots: A hearty and flavorful stew that’s perfect for a chilly evening.

Ingredients:

– 1 pound lamb shoulder or shanks, cut into 2-inch pieces
– 2 medium carrots, peeled and chopped
– 12-15 pearl onions, peeled and separated
– 2 cloves garlic, minced
– 1 cup beef broth
– 1/4 cup red wine (optional)
– 1 tablespoon tomato paste
– 2 sprigs fresh rosemary
– Salt and pepper to taste

Instructions:

1. Add the lamb, carrots, pearl onions, garlic, beef broth, red wine (if using), and tomato paste to a slow cooker.
2. Stir in the rosemary and season with salt and pepper.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Serve hot, garnished with fresh parsley if desired.

Note: Adjust cooking time based on lamb’s tenderness.

Slow Cooker Lamb Stew with Lentils and Spinach

This hearty stew is a perfect comfort food for a chilly evening. The slow cooker makes it easy to prepare, requiring minimal effort while you’re at work or running errands.

Ingredients:

– 1 pound boneless lamb shoulder, cut into 2-inch pieces
– 1 cup brown lentils, rinsed and drained
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 1 cup frozen spinach, thawed and drained
– 1 can (14.5 oz) diced tomatoes
– 2 cups lamb broth or beef broth
– 1 teaspoon ground cumin
– Salt and pepper, to taste

Instructions:

1. In the slow cooker, combine lamb, lentils, onion, garlic, carrots, spinach, and diced tomatoes.
2. Pour in lamb broth and add cumin, salt, and pepper.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Serve hot with crusty bread or over rice.

Slow Cooker Lamb Stew with Butternut Squash

This hearty stew combines tender lamb, rich flavors, and the comforting warmth of butternut squash, all effortlessly cooked to perfection in a slow cooker. Perfect for a cozy evening or a special occasion.

Ingredients:

– 1 pound boneless lamb shoulder, cut into 2-inch cubes
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 cup lamb broth or beef broth
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Brown the lamb in a skillet over medium-high heat; transfer to slow cooker.
2. Add onion, garlic, squash, broth, tomato paste, cumin, coriander, salt, and pepper to slow cooker.
3. Cook on low for 8 hours or high for 4 hours.
4. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 4-8 hours

Slow Cooker Lamb Stew with Tomatoes and Bell Peppers

Experience the rich flavors of lamb, tomatoes, and bell peppers in this hearty slow cooker stew.

Ingredients:

– 1 pound boneless lamb shoulder, cut into 2-inch pieces
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 large bell peppers (any color), sliced
– 2 cups chopped fresh tomatoes (or 1 can of diced tomatoes)
– 1 cup lamb broth or beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried oregano
– Salt and pepper to taste

Instructions:

1. In the slow cooker, combine lamb pieces, onion, garlic, bell peppers, and tomatoes.
2. In a separate bowl, whisk together broth, tomato paste, and oregano. Pour over the lamb mixture.
3. Season with salt and pepper to taste.
4. Cook on Low for 8-10 hours or High for 4-6 hours.
5. Serve hot, garnished with fresh parsley if desired.

Cooking Time: 8-10 hours (Low) or 4-6 hours (High)

Slow Cooker Lamb Stew with Pomegranate Molasses

Slow Cooker Lamb Stew with Pomegranate Molasses Recipe

Experience the rich flavors of lamb and pomegranate molasses in this slow-cooked stew, perfect for a cozy dinner or special occasion.

Ingredients:

– 1 pound boneless lamb shoulder, cut into 2-inch pieces
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup pomegranate molasses
– 1 cup chicken broth
– 1/2 cup red wine
– 2 tablespoons tomato paste
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)

Instructions:

1. Add lamb, onion, garlic, pomegranate molasses, chicken broth, red wine, tomato paste, cumin, salt, and pepper to the slow cooker.
2. Stir to combine, then cover and cook on low for 8-10 hours or high for 4-6 hours.
3. Serve hot, garnished with parsley or thyme if desired.

Cooking Time: 4-10 hours (depending on the slow cooker setting)

Slow Cooker Lamb Stew with Fennel and Leeks

A hearty and aromatic stew that’s perfect for a chilly evening, this recipe combines tender lamb with sweet fennel and leeks in a rich and flavorful broth.

Ingredients:

– 1 pound boneless lamb shoulder or shanks, cut into 2-inch pieces
– 1 large onion, chopped
– 2 medium leeks, chopped (white and light green parts only)
– 2 bulbs of fennel, chopped
– 1 cup lamb broth or beef broth
– 1 cup red wine (optional)
– 1 tablespoon tomato paste
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. Brown the lamb in a skillet over medium-high heat, then transfer it to the slow cooker.
2. Add the chopped onion, leeks, fennel, lamb broth, red wine (if using), tomato paste, garlic, and thyme to the slow cooker.
3. Season with salt and pepper to taste.
4. Cook on low for 8-10 hours or high for 4-6 hours.
5. Serve hot, garnished with fresh herbs if desired.

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

Slow Cooker Lamb Stew with Mint and Yogurt Sauce

Experience the rich flavors of Indian-inspired cuisine with this comforting slow cooker lamb stew, perfectly balanced by a refreshing mint and yogurt sauce.

Ingredients:

– 1 pound boneless lamb shoulder or neck, cut into 2-inch pieces
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup lamb broth or beef broth
– 1/4 cup tomato paste
– 2 tablespoons ghee or vegetable oil
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt and pepper, to taste
– Fresh mint leaves, for garnish

Slow Cooker Lamb Stew:

1. In a slow cooker, combine lamb pieces, onion, garlic, broth, tomato paste, ghee or oil, cumin, coriander, salt, and pepper.
2. Cook on low for 8-10 hours or high for 4-6 hours.

Mint and Yogurt Sauce:

1. In a bowl, whisk together 1/2 cup plain yogurt, 1 tablespoon chopped fresh mint leaves, and a pinch of salt.
2. Serve the lamb stew warm, topped with dollops of the mint and yogurt sauce.

Cooking Time: 4-10 hours (depending on slow cooker setting)

Slow Cooker Lamb Stew with Rosemary and White Beans

Warm up on a chilly day with this comforting slow cooker lamb stew, infused with the savory flavors of rosemary and white beans. This easy-to-make recipe is perfect for a weeknight dinner or a weekend gathering.

Ingredients:

– 1 pound boneless lamb shoulder or neck, cut into 2-inch pieces
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 1 can (15 ounces) white beans, drained and rinsed
– 1 cup lamb broth or beef broth
– 1 teaspoon tomato paste
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Brown the lamb in a skillet over medium-high heat; transfer to slow cooker.
2. Add onion, garlic, rosemary, white beans, lamb broth, and tomato paste to slow cooker.
3. Season with salt and pepper; stir well.
4. Cook on low for 8-10 hours or high for 4-6 hours.
5. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 4-10 hours

Slow Cooker Lamb Stew with Cinnamon and Star Anise

This hearty stew is a twist on traditional lamb recipes, infused with the warm spices of cinnamon and star anise. Perfect for a chilly evening, this slow cooker recipe allows you to come home to a comforting, flavorful meal.

Ingredients:

– 1 pound boneless lamb shoulder or shanks
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground star anise
– 1 bay leaf
– Salt and pepper, to taste

Instructions:

1. Season the lamb with salt and pepper.
2. In a slow cooker, combine the chopped onions, minced garlic, red wine, beef broth, tomato paste, cinnamon, star anise, and bay leaf.
3. Add the lamb to the slow cooker and cook on low for 8-10 hours or high for 4-6 hours.
4. Serve hot, garnished with fresh parsley or thyme if desired.

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

Summary

Get ready to cozy up with these 20 delicious lamb stew recipes perfect for your slow cooker! From classic comfort food to international twists, each recipe is infused with rich flavors and tender lamb. Discover hearty stews like Moroccan-inspired blends, herb-infused masterpieces, and sweet potato-kale combinations. Spices, herbs, and aromatics add depth and warmth to these easy-to-make meals. Whether you’re in the mood for something classic or adventurous, there’s a slow cooker lamb stew recipe here to satisfy your cravings. So go ahead, let the slow cooker do the work, and indulge in a warm and comforting meal.

Are you tired of sacrificing flavor and creativity at the altar of speed when it comes to cooking? Look no further! As a busy cook, you deserve a culinary experience that not only satisfies your taste buds but also fits into your fast-paced lifestyle. That’s where Ocado recipes come in – a treasure trove of mouthwatering dishes that can be whipped up in no time.

From hearty stir-fries to creamy pasta primaveras, and from savory quinoa salads to decadent chocolate mousse, these 19 Ocado recipes are sure to tantalize your taste buds and leave you wanting more. Whether you’re a seasoned chef or a kitchen newbie, we’ve got you covered with a range of dishes that cater to all tastes and dietary preferences.

In this article, we’ll take you on a culinary journey through the world of Ocado, showcasing the most delicious and easy-to-make recipes that will make your taste buds do the happy dance. So, without further ado, let’s dive into our collection of 19 must-try Ocado recipes for busy cooks like you!

Spicy Ocado Chicken Stir-Fry

A flavorful and spicy stir-fry dish that combines the creaminess of ocado with the heat of chili flakes, perfect for a quick weeknight dinner.

Ingredients:

– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 ripe avocados, diced
– 1 red bell pepper, sliced
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tsp chili flakes
– 1 tbsp soy sauce
– 1 tbsp olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from the skillet and set aside.
3. Add the onion, bell pepper, and garlic to the skillet and stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.
4. Add the chili flakes, soy sauce, and cooked chicken back into the skillet. Stir-fry for an additional 2 minutes.
5. Stir in the diced avocado and cook for another minute, until heated through.
6. Season with salt and pepper to taste. Garnish with cilantro leaves if desired.

Cooking Time: 15-20 minutes

Creamy Ocado Pasta Primavera

This recipe combines the bright flavors of spring with the richness of cream and pasta, creating a delightful and satisfying meal.

Ingredients:

– 8 oz. pasta of your choice (e.g., bowtie or penne)
– 2 cups mixed spring vegetables (e.g., cherry tomatoes, bell peppers, zucchini, and carrots)
– 2 tbsp. olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 tsp. dried basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic and cook for an additional minute.
4. Add mixed spring vegetables and cook until tender, about 5 minutes.
5. Stir in heavy cream and dried basil. Bring mixture to a simmer and let cook for 2-3 minutes or until slightly thickened.
6. Add cooked pasta to the skillet, tossing to combine with vegetable and cream mixture. If needed, add some reserved pasta water to achieve desired consistency.
7. Season with salt and pepper to taste. Top with grated Parmesan cheese, if desired.

Cooking Time: 20-25 minutes

Ocado Avocado Toast with Poached Egg

Start your day with a delicious and nutritious breakfast, combining creamy avocado with runny poached eggs on toasted bread. This recipe is quick, easy, and packed with flavor.

Ingredients:

– 2 slices of Ocado’s wholemeal bread
– 1 ripe avocado, mashed
– 2 large eggs
– Salt and pepper to taste
– Optional: red pepper flakes, feta cheese, or chopped fresh herbs for added flavor

Instructions:

1. Toast the bread until lightly browned.
2. Poach the eggs by cracking them into a pot of simmering water. Cook for 3-4 minutes, then remove with a slotted spoon.
3. Spread the mashed avocado on top of the toast.
4. Place the poached egg on top of the avocado.
5. Season with salt and pepper to taste. Add any desired optional toppings.

Cooking Time: 10 minutes

Ocado Quinoa Salad with Lemon Dressing

Elevate your lunch or dinner game with this refreshing quinoa salad, bursting with texture and flavor from a medley of veggies and a tangy lemon dressing.

Ingredients:

– 1 cup cooked quinoa
– 2 cups mixed greens (arugula, spinach, etc.)
– 1/2 cup cherry tomatoes, halved
– 1/2 cup cucumber, sliced
– 1/4 cup red bell pepper, diced
– 1/4 cup crumbled feta cheese (optional)
– 2 tbsp lemon juice
– 1 tbsp olive oil
– Salt and pepper to taste

Instructions:

1. In a large bowl, combine cooked quinoa, mixed greens, cherry tomatoes, cucumber, and red bell pepper.
2. In a small bowl, whisk together lemon juice and olive oil for the dressing.
3. Pour the dressing over the quinoa mixture and toss to coat.
4. Top with crumbled feta cheese (if using) and season with salt and pepper to taste.

Cooking Time: 5 minutes (assuming cooked quinoa)

Ocado Beef and Broccoli Noodles

A hearty and flavorful dish that’s perfect for a weeknight dinner, this Ocado Beef and Broccoli Noodles recipe combines tender beef, crisp broccoli, and noodles in a savory sauce.

Ingredients:

– 250g beef strips (sirloin or ribeye)
– 200g broccoli florets
– 1 cup noodles ( rice noodles or egg noodles work well)
– 2 tablespoons Ocado soy sauce
– 1 tablespoon olive oil
– 1 clove garlic, minced
– 1 teaspoon grated ginger
– Salt and pepper to taste

Instructions:

1. Cook the noodles according to package instructions. Drain and set aside.
2. In a large pan or wok, heat the olive oil over medium-high heat. Add the beef strips and cook until browned, about 3-4 minutes. Remove from heat and set aside.
3. In the same pan, add the garlic and ginger. Cook for 1 minute, until fragrant.
4. Add the broccoli to the pan and stir-fry until tender, about 2-3 minutes.
5. Return the beef to the pan and pour in the Ocado soy sauce. Stir to combine and cook for an additional minute.
6. Combine the cooked noodles with the beef and broccoli mixture. Season with salt and pepper to taste.

Cooking Time: 15-20 minutes

Ocado Mediterranean Veggie Bowl

This vibrant bowl is packed with the flavors of the Mediterranean, featuring a colorful medley of roasted vegetables, creamy hummus, and crispy pita bread. Perfect for a quick and satisfying lunch or dinner.

Ingredients:

– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and sliced
– 1 large zucchini, sliced
– 2 cloves of garlic, minced
– 1/4 cup olive oil
– 2 tbsp lemon juice
– Salt and pepper to taste
– 1/2 cup cooked chickpeas
– 1/4 cup hummus
– 1 pita bread, toasted
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss sweet potato, red bell pepper, and zucchini with olive oil, lemon juice, garlic, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until vegetables are tender.
4. Meanwhile, toast pita bread.
5. Assemble bowls by dividing roasted vegetables among four bowls.
6. Top each bowl with chickpeas, hummus, and toasted pita bread.
7. Garnish with chopped parsley, if desired.

Cooking Time: 25-30 minutes

Ocado Sweet Potato and Black Bean Tacos

Experience the vibrant flavors of Mexico with this unique taco recipe, featuring roasted sweet potatoes and black beans. Perfect for a quick and delicious meal.

Ingredients:

– 2 large sweet potatoes, peeled and cubed
– 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
– 6 taco-sized corn tortillas
– Optional toppings: avocado, sour cream, salsa, cilantro

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. In a large pan, heat garlic and onion over medium heat until softened. Add black beans, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning roasted sweet potatoes and black bean mixture onto tortillas.

Cooking Time: Approximately 35-40 minutes

Ocado Thai Green Curry with Tofu

This recipe is a flavorful and satisfying vegan take on the classic Thai dish, made with tender tofu and a creamy green curry sauce. Perfect for a weeknight dinner or a special occasion.

Ingredients:

– 250g firm tofu, drained and cut into bite-sized pieces
– 2 tablespoons Ocado Thai Green Curry paste
– 1 can (400ml) coconut milk
– 200ml water
– 1 tablespoon vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh Thai basil leaves for garnish

Instructions:

1. Heat the oil in a large pan over medium heat. Add the onion and cook until softened (3-4 minutes).
2. Add the garlic and cook for an additional minute.
3. Stir in the curry paste and cook for 1 minute, until fragrant.
4. Add the coconut milk, water, and tofu. Simmer for 10-12 minutes or until the sauce has thickened and the tofu is cooked through.
5. Season with salt and pepper to taste.
6. Garnish with Thai basil leaves and serve over rice or noodles.

Cooking Time: 15-18 minutes

Ocado Zucchini Fritters with Tzatziki

Enjoy crispy zucchini fritters served with a refreshing tzatziki sauce, perfect for a light and satisfying meal or snack.

Ingredients:

– 1 large zucchini, grated
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup plain Greek yogurt
– 1 egg, lightly beaten
– 1 tablespoon olive oil
– Tzatziki sauce (store-bought or homemade)

Instructions:

1. In a bowl, combine grated zucchini, flour, salt, and baking powder.
2. In a separate bowl, whisk together yogurt, egg, and olive oil.
3. Add the wet ingredients to the dry ingredients and mix until just combined.
4. Heat about 1/2 inch (1 cm) of oil in a large skillet over medium-high heat.
5. Using a spoon, drop small amounts of the zucchini mixture into the oil.
6. Cook for 2-3 minutes on each side, or until golden brown and crispy.
7. Serve hot with tzatziki sauce for dipping.

Cooking Time: Approximately 15-20 minutes

Ocado Grilled Salmon with Herb Butter

This recipe brings together the sweetness of salmon and the brightness of fresh herbs, all wrapped up in a deliciously buttery package.

Ingredients:

– 4 x 120g salmon fillets (preferably wild-caught)
– 100g unsalted butter, softened
– 2 tbsp chopped fresh parsley
– 1 tsp chopped fresh dill
– Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. In a small bowl, mix together the softened butter, chopped parsley, and chopped dill until well combined.
3. Season the salmon fillets with salt and pepper on both sides.
4. Place the salmon on the grill and cook for 4-5 minutes per side, or until cooked through to your liking.
5. While the salmon is cooking, spread a small amount of herb butter onto each fillet during the last minute of grilling.
6. Serve immediately and enjoy!

Cooking Time: Approximately 12-15 minutes

Ocado Lentil and Spinach Soup

This hearty soup is a perfect blend of protein-packed lentils and nutritious spinach, all wrapped up in a rich and creamy sauce. It’s a simple and satisfying meal that’s ready in just 30 minutes.

Ingredients:

– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups vegetable or chicken broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 cup fresh spinach leaves
– 1/4 cup plain Greek yogurt or sour cream (optional)

Instructions:

1. In a large pot, sauté the onion, garlic, and bell pepper in a little broth until tender.
2. Add the lentils, diced tomatoes, cumin, smoked paprika, salt, and pepper. Stir to combine.
3. Pour in the remaining broth and bring to a boil. Reduce heat and simmer for 20 minutes or until the lentils are tender.
4. Stir in the fresh spinach leaves until wilted.
5. Serve hot, topped with a dollop of Greek yogurt or sour cream if desired.

Cooking Time: 30 minutes

Ocado Chickpea and Vegetable Stew

A comforting and nutritious stew that’s perfect for a weeknight dinner or a weekend meal prep. This Ocado recipe is easy to make and packed with flavorful vegetables and protein-rich chickpeas.

Ingredients:

– 1 can of chickpeas (240g)
– 2 medium-sized potatoes, peeled and diced
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 2 medium-sized carrots, peeled and sliced
– 1 red bell pepper, sliced
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 400ml vegetable broth

Instructions:

1. Heat the olive oil in a large pan over medium heat.
2. Add the chopped onion and cook until softened (5 minutes).
3. Add the minced garlic, diced potatoes, sliced carrots, and red bell pepper. Cook for an additional 5 minutes.
4. Stir in the cumin, salt, and pepper.
5. Pour in the vegetable broth and add the chickpeas.
6. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are tender.

Cooking Time: 25-30 minutes

Ocado Berry Smoothie Bowl

Start your day with a nutritious and delicious berry smoothie bowl, packed with antioxidants and creamy texture.

Ingredients:

– 1 cup frozen mixed berries (blueberries, strawberries, raspberries)
– 1/2 banana, sliced
– 1/4 cup unsweetened almond milk
– 1 tablespoon chia seeds
– 1 scoop vanilla protein powder (optional)
– 1 tablespoon honey
– 1/4 teaspoon vanilla extract
– Toppings: granola, sliced almonds, shredded coconut, fresh berries

Instructions:

1. In a blender, combine frozen berries, banana, almond milk, chia seeds, and vanilla protein powder (if using). Blend until smooth.
2. Add honey and vanilla extract; blend until combined.
3. Pour the mixture into a bowl.
4. Top with your preferred toppings.

Cooking Time: 5 minutes

Ocado Stuffed Bell Peppers with Rice

Savor the flavors of the Mediterranean with this delicious and healthy recipe that combines the sweetness of bell peppers with the savory goodness of rice, tomatoes, and spices.

Ingredients:

– 4 large bell peppers (any color), seeded and chopped
– 1 cup uncooked white or brown rice
– 2 cups water or vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook rice according to package instructions or with the water/broth.
3. In a large skillet, heat the olive oil over medium-high. Add onion and garlic; cook until softened, about 3 minutes.
4. Add diced tomatoes, paprika, salt, and pepper. Stir well.
5. Stuff each bell pepper with cooked rice mixture, then top with tomato mixture.
6. Place peppers in a baking dish and cover with aluminum foil.
7. Bake for 30-35 minutes or until bell peppers are tender.

Cooking Time: 30-35 minutes

Ocado Garlic Butter Shrimp Pasta

This indulgent pasta dish combines succulent shrimp with a rich and creamy garlic butter sauce, all wrapped up in a comforting serving of cooked pasta. Perfect for a quick and satisfying dinner.

Ingredients:

– 250g Ocado garlic butter
– 12 large king prawns, peeled and deveined
– 250g pasta (such as penne or fusilli)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Bring a large pot of salted water to the boil and cook the pasta according to packet instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the garlic butter over medium-high heat. Add the prawns and cook for 2-3 minutes per side, or until pink and cooked through.
3. Add the reserved pasta water to the skillet with the garlic butter sauce. Simmer for 1-2 minutes, stirring occasionally.
4. Toss the cooked pasta in the garlic butter sauce, adding salt and pepper to taste.
5. Serve immediately, garnished with chopped parsley if desired.

Cooking Time: 15-20 minutes

Ocado Cauliflower Fried Rice

Transform cauliflower into a crispy, flavorful substitute for traditional fried rice with this simple and delicious recipe.

Ingredients:

– 1 head of cauliflower, broken into florets
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup cooked rice (preferably day-old)
– 1 teaspoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Optional: scrambled eggs, cooked chicken or shrimp for added protein

Instructions:

1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent.
3. Add the cauliflower florets; cook, stirring occasionally, until they are tender and lightly browned (about 5-7 minutes).
4. Add the cooked rice, soy sauce, and sesame oil. Stir-fry for about 2-3 minutes, breaking up any clumps.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with green onions or a sprinkle of chopped scallions if desired.

Cooking Time: Approximately 15-20 minutes

Ocado Banana Oat Pancakes

Get ready to start your day off right with these scrumptious banana oat pancakes, made with simple ingredients and a hint of sweetness. Perfect for breakfast or brunch, these fluffy treats are sure to become a family favorite!

Ingredients:
– 2 ripe bananas, mashed
– 1 cup rolled oats
– 1/2 cup plain flour
– 2 teaspoons sugar
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 2 tablespoons melted butter

Instructions:

1. Preheat your griddle or non-stick pan over medium heat.
2. In a bowl, whisk together oats, flour, sugar, and salt.
3. Add mashed bananas, milk, egg, and melted butter to the dry ingredients. Stir until just combined (don’t overmix).
4. Drop 1/4 cupfuls of batter onto the griddle or pan.
5. Cook for 2-3 minutes or until bubbles appear on surface. Flip and cook for an additional 1 minute.
6. Serve warm with your favorite toppings, such as maple syrup, butter, or fresh fruit.

Cooking Time: Approximately 15-20 minutes (depending on the number of pancakes).

Ocado Mushroom Risotto with Parmesan

Savor the rich flavors of autumn with this creamy mushroom risotto, perfectly balanced by the nutty notes of Parmesan cheese. This comforting dish is sure to become a new favorite.

Ingredients:

– 1 cup Arborio rice
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 4 cups vegetable or chicken broth, warmed
– 1/2 cup white wine (optional)
– 1 tablespoon butter
– 2 tablespoons grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat oil in a large saucepan over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add mushrooms and cook, stirring occasionally, until they release their moisture and start to brown, about 5-6 minutes.
3. Add Arborio rice and cook for 1 minute, stirring constantly.
4. Add broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. If using wine, add after 20 minutes of cooking.
6. Stir in butter and Parmesan cheese until melted and creamy. Season with salt and pepper.
7. Serve immediately, garnished with chopped parsley if desired.

Cooking Time: 25-30 minutes

Ocado Chocolate Avocado Mousse

A rich and creamy dessert that combines the smoothness of avocado with the decadence of dark chocolate.

Ingredients:

– 3 ripe avocados
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup heavy cream
– 1/4 cup dark chocolate chips (at least 70% cocoa)
– Salt to taste

Instructions:

1. Preheat the oven to 350°F (180°C). Grease a 6-inch springform pan.
2. Peel and pit the avocados, then puree in a blender until smooth.
3. In a medium bowl, whisk together sugar, cocoa powder, eggs, and vanilla extract.
4. Add the softened butter and blend until well combined.
5. Fold in the avocado puree, heavy cream, and dark chocolate chips.
6. Pour the mixture into the prepared pan and bake for 40-45 minutes or until set.
7. Allow to cool completely before refrigerating for at least 2 hours.

Cooking Time: 40-45 minutes

Summary

Get ready to spice up your cooking routine with these 19 delicious Ocado recipes perfect for busy cooks! From stir-fries and pasta dishes to salads, soups, and snacks, there’s something for everyone. Try the Spicy Ocado Chicken Stir-Fry or the Creamy Ocado Pasta Primavera for a quick and satisfying meal. Or, if you’re in the mood for something lighter, whip up an Ocado Avocado Toast with Poached Egg or an Ocado Quinoa Salad with Lemon Dressing. With these recipes, you’ll never run out of ideas to keep your taste buds happy!

Are you tired of the same old routine on busy weeknights? Do you find yourself sacrificing flavor for convenience? Look no further! Italian sausage slow cooker recipes are here to save the day. With just a few simple ingredients and some quality time spent in the slow cooker, you can create mouth-watering meals that will impress even the pickiest of eaters.

From classic combinations like sausage and peppers to more adventurous pairings like sausage and lentils, there’s something for everyone in this collection of 20 flavorful Italian sausage slow cooker recipes. Whether you’re a busy professional or a harried parent, these easy-to-make dishes are perfect for any occasion. So why wait? Let the aroma of simmering sausage fill your home and make mealtime a breeze.

Slow Cooker Italian Sausage and Peppers

A hearty and flavorful dish that’s perfect for a cozy evening. This recipe is easy to prepare and requires minimal supervision, making it ideal for busy days.

Ingredients:

– 4 Italian sausages (sweet or hot)
– 1 large onion, sliced
– 2 large bell peppers (any color), sliced
– 2 cloves of garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Add the sliced onion, bell peppers, and garlic to the slow cooker.
2. Place the Italian sausages on top of the vegetables.
3. In a small bowl, mix together the crushed tomatoes and olive oil. Pour the mixture over the sausages.
4. Season with salt and pepper to taste.
5. Cook on low for 6-8 hours or high for 3-4 hours.
6. Serve hot, garnished with chopped parsley if desired.

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

Creamy Italian Sausage Pasta in the Slow Cooker

This hearty, comforting dish is perfect for a chilly evening or a busy day when you want a delicious meal with minimal effort. With its rich and creamy sauce, tender pasta, and flavorful sausage, this slow cooker recipe is sure to become a family favorite.

Ingredients:

– 1 lb Italian sausage, casings removed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 1 cup heavy cream
– 1 tsp dried basil
– 1 tsp dried oregano
– Salt and pepper, to taste
– 8 oz pasta of your choice (e.g., penne, rigatoni, or elbow macaroni)

Instructions:

1. Brown the sausage in a skillet over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
3. Transfer the mixture to the slow cooker. Add the crushed tomatoes, heavy cream, dried basil, and dried oregano. Season with salt and pepper.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. About 30 minutes before serving, add the pasta to the slow cooker and stir until coated in the sauce.

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

Slow Cooker Italian Sausage and Potato Casserole

A hearty, comforting casserole filled with the flavors of Italy – sweet potatoes, savory sausage, and a blend of cheeses.

Ingredients:

– 1 lb Italian sausage, casings removed
– 2 large onions, chopped
– 3-4 medium-sized sweet potatoes, peeled and cubed
– 1 can (14.5 oz) diced tomatoes
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese

Instructions:

1. Brown the sausage in a skillet over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the chopped onions to the skillet and cook until they’re translucent.
3. Transfer the sausage and onion mixture to the slow cooker.
4. Add the sweet potatoes, diced tomatoes, oregano, salt, and pepper to the slow cooker.
5. Top with mozzarella and Parmesan cheese.
6. Cook on low for 6-8 hours or high for 3-4 hours.

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

Easy Italian Sausage and Lentil Stew

This hearty stew combines the rich flavors of Italian sausage with the comforting warmth of lentils, perfect for a cozy dinner or lunch. This easy recipe requires minimal prep and cooks in under an hour.

Ingredients:

– 1 lb Italian sausage, casings removed
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup brown or green lentils, rinsed and drained
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp dried thyme
– Salt and pepper to taste
– Optional: red wine (optional)

Instructions:

1. Heat a large pot over medium-high heat. Cook sausage, breaking apart with a spoon, until browned, about 5 minutes.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in lentils, broth, tomatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and simmer, covered, for 30-40 minutes or until lentils are tender.
4. Taste and adjust seasoning as needed. If desired, add red wine (optional) and cook an additional 5 minutes.

Cooking Time: Under 1 hour

Slow Cooker Italian Sausage and Kale Soup

This comforting soup is a perfect blend of Italian flavors, featuring juicy sausage and tender kale. With just a few ingredients and minimal effort, you’ll have a delicious and nutritious meal ready for your family.

Ingredients:

– 1 lb Italian sausage (sweet or hot), casings removed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 2 cups kale leaves (fresh or frozen)
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Brown the Italian sausage in a skillet over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the olive oil, onion, and garlic to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
3. Add the cooked sausage, chicken broth, kale, and diced tomatoes to the slow cooker. Stir well to combine.
4. Season with salt and pepper to taste.
5. Serve hot, topped with grated Parmesan cheese if desired.

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

Cheesy Italian Sausage and Rice Casserole

A hearty and flavorful casserole that combines the richness of Italian sausage with the creaminess of melted mozzarella cheese, all wrapped up in a bed of savory rice.

Ingredients:

– 1 lb Italian sausage, casings removed
– 1 cup uncooked white rice
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tbsp olive oil
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F.
2. Cook rice according to package instructions using chicken broth instead of water. Set aside.
3. In a large skillet, cook Italian sausage over medium-high heat, breaking apart with a spoon as it cooks, until browned and cooked through.
4. Add diced tomatoes, olive oil, salt, and pepper to the skillet; stir to combine.
5. In a 9×13-inch baking dish, combine cooked rice, sausage mixture, and shredded mozzarella cheese.
6. Top with grated Parmesan cheese and chopped parsley (if using).
7. Bake for 25-30 minutes or until cheese is melted and bubbly.

Cooking Time: 25-30 minutes

Slow Cooker Italian Sausage and White Bean Chili

This slow-cooked chili is a perfect blend of flavors, combining sweet Italian sausage with creamy white beans and aromatic spices. Perfect for a chilly evening or a cozy weekend meal.

Ingredients:

– 1 lb Italian sausage, casings removed
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups cannellini beans, drained and rinsed
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1 tsp dried oregano
– 1/2 tsp ground cumin
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Add sausage, onion, garlic, beans, tomatoes, broth, oregano, and cumin 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 parsley if desired.

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

Italian Sausage and Mushroom Slow Cooker Risotto

This hearty risotto recipe combines the flavors of Italian sausage, sautéed mushrooms, and Arborio rice for a comforting and satisfying meal. Perfect for a weeknight dinner or special occasion.

Ingredients:

– 1 lb Italian sausage
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 cups chicken broth, warmed
– 2 tablespoons olive oil
– 1 cup Arborio rice
– 1/4 cup white wine (optional)
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)

Instructions:

1. In a skillet, cook the Italian sausage over medium-high heat until browned, breaking into small pieces as it cooks.
2. Add mushrooms to the skillet and cook until they release their liquid and start to brown.
3. Transfer the sausage and mushroom mixture to a slow cooker. Add chicken broth, olive oil, Arborio rice, white wine (if using), garlic, salt, and pepper. Stir well to combine.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Serve hot, topped with grated Parmesan cheese if desired.

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

Slow Cooker Italian Sausage and Tomato Sauce

Slow Cooker Italian Sausage and Tomato Sauce Recipe

This hearty slow cooker recipe is perfect for a comforting weeknight dinner or a crowd-pleasing party dish. With just a few ingredients, you’ll have a rich and flavorful sauce to accompany juicy Italian sausage.

Ingredients:

– 1 lb Italian sausage, sliced
– 2 large onions, chopped
– 3 cloves garlic, minced
– 2 cups fresh tomatoes (canned or fresh), diced
– 1 cup chicken broth
– 1 tsp dried basil
– 1 tsp dried oregano
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)

Instructions:

1. Place sliced Italian sausage, chopped onions, and minced garlic in the slow cooker.
2. In a separate bowl, combine diced tomatoes, chicken broth, dried basil, and dried oregano. Pour the mixture over the sausage and onions in the slow cooker.
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, topped with grated Parmesan cheese if desired.

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

Hearty Italian Sausage and Vegetable Stew

Hearty Italian Sausage and Vegetable Stew Recipe

This rich and flavorful stew is perfect for a cozy night in. With Italian sausage, tender vegetables, and aromatic spices, this recipe is sure to become a family favorite.

Ingredients:

– 1 lb Italian sausage, casings removed
– 2 medium carrots, peeled and sliced
– 2 medium potatoes, peeled and cubed
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 4 cups chicken broth
– 1 tsp dried oregano
– 1 tsp dried basil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F.
2. In a large Dutch oven or pot, cook the sausage over medium-high heat, breaking it up with a spoon as it cooks, until browned, about 5 minutes.
3. Add the carrots, potatoes, onion, and garlic. Cook until the vegetables are tender, about 10-12 minutes.
4. Stir in the crushed tomatoes, chicken broth, oregano, basil, salt, and pepper.
5. Bring to a simmer, then transfer the pot to the preheated oven.
6. Simmer for 20-25 minutes or until the flavors have melded together and the vegetables are tender.
7. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 35-40 minutes

Slow Cooker Italian Sausage and Gnocchi Soup

Slow Cooker Italian Sausage and Gnocchi Soup Recipe

This hearty soup is a perfect blend of Italian flavors, featuring sweet and savory sausage, soft gnocchi, and rich tomato broth. Serve with crusty bread for a comforting meal.

Ingredients:

– 1 lb Italian sausage, casings removed
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups chicken broth
– 1 can (28 oz) crushed tomatoes
– 1 cup gnocchi
– 1 tsp dried basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. In a slow cooker, combine sausage, onion, garlic, chicken broth, crushed tomatoes, and basil.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. About 30 minutes before serving, add gnocchi to the soup.
4. Season with salt and pepper to taste.
5. Serve hot, topped with Parmesan cheese if desired.

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

Spicy Italian Sausage and Quinoa Casserole

A flavorful and satisfying casserole that combines spicy Italian sausage, quinoa, and roasted vegetables for a delicious one-dish meal.

Ingredients:

– 1 pound spicy Italian sausage, casings removed
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 red bell pepper, seeded and chopped
– 1 yellow bell pepper, seeded and chopped
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 1 cup shredded mozzarella cheese

Instructions:

1. Preheat oven to 375°F.
2. Cook quinoa according to package instructions using water or broth. Set aside.
3. In a large skillet, cook Italian sausage over medium-high heat, breaking up with a spoon as it cooks, until browned and cooked through.
4. Add bell peppers, onion, and garlic to the skillet and cook until tender.
5. In a large bowl, combine cooked quinoa, sausage mixture, diced tomatoes, oregano, salt, and pepper. Mix well.
6. Transfer mixture to a 9×13 inch baking dish and top with mozzarella cheese.
7. Bake for 25-30 minutes or until cheese is melted and bubbly.

Cooking Time: 35-40 minutes

Slow Cooker Italian Sausage and Zucchini Boats

Elevate your meal prep game with this flavorful and nutritious slow cooker recipe, perfect for a quick weeknight dinner or a satisfying lunch. This dish combines the savory taste of Italian sausage with the tender sweetness of zucchinis.

Ingredients:

– 1 lb Italian sausage
– 4 medium zucchinis
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1 tsp dried oregano
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)

Instructions:

1. Preheat slow cooker to low.
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. Brown the Italian sausage in a pan over medium-high heat; drain excess fat.
4. Add cooked sausage, chopped onion, minced garlic, diced tomatoes, chicken broth, and oregano to slow cooker.
5. Place zucchini boats on top of the sausage mixture.
6. Cook on low for 6-8 hours or high for 3-4 hours.
7. Serve hot with grated Parmesan cheese, if desired.

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

Italian Sausage and Spinach Slow Cooker Lasagna

A twist on the classic lasagna recipe, this slow cooker version combines the flavors of Italian sausage and spinach for a hearty and satisfying meal.

Ingredients:

– 1 pound Italian sausage, casings removed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup frozen spinach, thawed and drained
– 1 can (28 oz) crushed tomatoes
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– 8 lasagna noodles

Instructions:

1. Cook the Italian sausage in a large skillet over medium-high heat, breaking it up with a spoon as it cooks, until browned and cooked through.
2. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
3. Stir in the spinach, crushed tomatoes, mozzarella cheese, Parmesan cheese, salt, and pepper.
4. In a slow cooker, combine the sausage mixture and olive oil. Cook on low for 6-8 hours or high for 3-4 hours.
5. About 30 minutes before serving, cook the lasagna noodles according to package instructions. Assemble the lasagna by layering the cooked noodles with the sausage mixture.

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

Slow Cooker Italian Sausage and Cabbage Stew

A hearty and comforting stew that’s perfect for a chilly evening. This recipe combines the flavors of Italian sausage, cabbage, and tomatoes for a delicious and easy meal.

Ingredients:

– 1 lb Italian sausage, sliced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 head of cabbage, shredded
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp dried oregano
– Salt and pepper to taste

Instructions:

1. Add sausage, onion, garlic, and cabbage to the slow cooker.
2. Pour in chicken broth, diced tomatoes, and oregano. Season with salt and pepper.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Serve hot, garnished with chopped fresh parsley if desired.

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

Sweet and Spicy Italian Sausage Slow Cooker Chili

Sweet and Spicy Italian Sausage Slow Cooker Chili: A hearty and flavorful chili that combines the sweetness of bell peppers with a spicy kick from Italian sausage, all slow-cooked to perfection in your crock pot.

Ingredients:

– 1 lb sweet Italian sausage, casings removed
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium bell peppers, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 cup beef broth
– 1 tsp chili powder
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat

Instructions:

1. Brown the Italian sausage in a large skillet over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the chopped onion, minced garlic, and bell peppers to the skillet and cook until the vegetables are tender.
3. Transfer the mixture to your slow cooker and add the diced tomatoes, red kidney beans, beef broth, chili powder, salt, and pepper.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Taste and adjust seasoning as needed. Serve hot, garnished with chopped fresh cilantro if desired.

Slow Cooker Italian Sausage and Eggplant Parmesan

This hearty slow cooker recipe combines the flavors of Italy with the convenience of a one-pot meal. Juicy sausage, tender eggplant, and creamy melted mozzarella come together in a deliciously satisfying dish.

Ingredients:

– 1 lb sweet Italian sausage
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 can (28 oz) crushed tomatoes
– 1 cup shredded mozzarella cheese
– 1 tsp dried oregano
– Salt and pepper to taste
– Fresh basil leaves for garnish

Instructions:

1. Brown the sausage in a skillet over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the sliced eggplant to the skillet and cook until tender, about 5 minutes.
3. Place the browned sausage and cooked eggplant in the slow cooker.
4. Add the crushed tomatoes, oregano, salt, and pepper. Stir to combine.
5. Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
6. Top with shredded mozzarella cheese and cover for an additional 30 minutes to melt the cheese.
7. Garnish with fresh basil leaves and serve hot.

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

Herbed Italian Sausage and Barley Soup

Warm up with a hearty bowl of Herbed Italian Sausage and Barley Soup! This comforting recipe combines the flavors of Italy with the richness of barley for a satisfying meal on a chilly day.

Ingredients:

– 1 lb Italian sausage, casings removed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, chopped
– 2 celery stalks, chopped
– 1 cup pearl barley
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 2 teaspoons dried thyme
– Salt and pepper to taste

Instructions:

1. Heat oil in a large pot over medium-high heat. Add sausage; cook until browned, breaking up with spoon as needed.
2. Add onion, garlic, carrots, and celery; cook until vegetables are tender, about 5 minutes.
3. Add barley, broth, diced tomatoes, and thyme. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until barley is tender.
4. Season with salt and pepper to taste. Serve hot and enjoy!

Cooking Time: 40-50 minutes

Slow Cooker Italian Sausage and Broccoli Rabe

Elevate your weeknight dinner with this hearty and flavorful slow cooker recipe, perfect for a chilly evening. Rich Italian sausage and tender broccoli rabe simmer together in a savory tomato-based sauce.

Ingredients:

– 1 lb sweet or hot Italian sausage
– 2 bunches broccoli rabe (about 2 cups)
– 1 onion, chopped
– 2 cloves garlic, minced
– 28 oz can crushed tomatoes
– 1 tsp dried oregano
– Salt and pepper, to taste
– 1/4 cup chicken broth

Instructions:

1. Brown the Italian sausage in a skillet over medium-high heat, breaking it up into small pieces as it cooks.
2. Add the chopped onion and minced garlic to the skillet; cook until the onion is translucent.
3. Transfer the mixture to the slow cooker with the broccoli rabe, crushed tomatoes, oregano, salt, pepper, and chicken broth.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Serve hot, garnished with grated Parmesan cheese (optional).

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

Tangy Italian Sausage and Tomato Slow Cooker Stew

This hearty slow cooker stew combines the flavors of Italy with a tangy twist, perfect for a chilly evening or a busy day. With minimal prep and hands-off cooking, this recipe is a weeknight winner.

Ingredients:

– 1 lb sweet Italian sausage, casings removed
– 2 large onions, chopped
– 3 cloves garlic, minced
– 2 cups fresh tomatoes (or 1 can of diced tomatoes), cored and chopped
– 1 cup chicken broth
– 1/4 cup red wine vinegar
– 1 tsp dried oregano
– Salt and pepper to taste

Instructions:

1. Brown the Italian sausage in a skillet over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the chopped onions and cook until translucent.
3. Add the garlic, tomatoes, chicken broth, red wine vinegar, and oregano. Stir well.
4. Transfer the mixture to a slow cooker and season with salt and pepper to taste.
5. Cook on low for 6-8 hours or high for 3-4 hours.

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

Summary

Get ready to spice up your weeknights with these 20 delicious Italian sausage slow cooker recipes! From classic combinations like sausage and peppers to hearty stews and comforting casseroles, there’s something for everyone. Try Creamy Italian Sausage Pasta, Spicy Italian Sausage and Quinoa Casserole, or Hearty Italian Sausage and Vegetable Stew. These easy and flavorful recipes are perfect for busy families, and can be customized to suit your tastes. So why wait? Get cooking with these mouthwatering Italian sausage slow cooker recipes today!

When it comes to busy weeknights, having a reliable arsenal of delicious and easy-to-make meals can be a lifesaver. And what’s more comforting than a warm, tender meatball simmered in rich flavors all day long? The humble crock pot is the perfect tool for whipping up these tasty treats, and we’ve got 19 mouthwatering recipes to prove it. From classic Italian-inspired dishes to spicy twists and international flair, there’s something for everyone on this list. Whether you’re a meatball novice or a seasoned pro, these slow-cooked stunners are sure to become new favorites in your household.

Sweet and Spicy BBQ Crock Pot Meatballs

Sweet and Spicy BBQ Crock Pot Meatballs: A flavorful twist on traditional meatballs, this recipe combines the sweetness of BBQ sauce with a spicy kick from hot sauce, all wrapped up in tender, slow-cooked goodness.

Ingredients:

– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1 tablespoon Worcestershire sauce
– 1 teaspoon garlic powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup Sweet Baby Ray’s BBQ Sauce
– 1/4 cup hot sauce (such as Frank’s RedHot)
– 1/4 cup chopped fresh parsley

Instructions:

1. Preheat your crock pot to low.
2. In a large bowl, combine ground beef, breadcrumbs, egg, Worcestershire sauce, garlic powder, salt, and black pepper. Mix well with your hands until just combined.
3. Use your hands to shape mixture into meatballs, about 1 1/2 inches in diameter.
4. Place meatballs in crock pot, leaving a little space between each one.
5. Pour BBQ sauce and hot sauce over the top of the meatballs.
6. Cook on low for 6-8 hours or high for 3-4 hours.
7. Remove from crock pot and sprinkle with chopped parsley before serving.

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

Creamy Parmesan Crock Pot Meatball Pasta

Elevate your pasta game with this creamy, cheesy, and indulgent dish that’s perfect for a quick weeknight dinner or a crowd-pleasing party. This recipe combines tender meatballs, rich parmesan sauce, and al dente pasta in one delicious crock pot meal.

Ingredients:

– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup grated Parmesan cheese
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 8 oz pasta of your choice (e.g., penne, rigatoni)
– 1 can (14.5 oz) crushed tomatoes
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tsp dried basil
– Grated Parmesan cheese for serving

Instructions:

1. Preheat crock pot to low.
2. In a bowl, combine ground beef, breadcrumbs, egg, Parmesan cheese, oregano, salt, and pepper. Mix well.
3. Add meatballs to the crock pot and cook on low for 4-5 hours.
4. Cook pasta according to package instructions.
5. In a separate bowl, whisk together crushed tomatoes, chicken broth, heavy cream, and basil.
6. Combine cooked pasta and sauce in the crock pot. Stir to combine.
7. Serve hot, topped with additional Parmesan cheese if desired.

Cooking Time: 4-5 hours

Tangy Cranberry Crock Pot Meatballs

Savor the flavors of fall with these tender and tangy meatballs, infused with cranberries and simmered to perfection in a crock pot.

Ingredients:

– 1 pound ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried oregano
– 1/2 cup cranberry sauce
– 1/4 cup beef broth
– Salt and pepper to taste

Instructions:

1. Preheat crock pot to low.
2. In a large bowl, combine ground beef, breadcrumbs, egg, onion, garlic, Worcestershire sauce, and oregano. Mix well with your hands until just combined.
3. Use your hands to shape mixture into meatballs (about 20-25).
4. Place meatballs in crock pot.
5. In a separate bowl, whisk together cranberry sauce and beef broth. Pour over meatballs.
6. Season with salt and pepper to taste.
7. Cook on low for 3-4 hours or high for 1-2 hours.

Cooking Time: 3-4 hours (low) or 1-2 hours (high)

Garlic Herb Crock Pot Turkey Meatballs

Elevate your mealtime with this deliciously easy recipe for Garlic Herb Crock Pot Turkey Meatballs. Perfect for a quick weeknight dinner or a crowd-pleasing appetizer, these tender meatballs are infused with the savory flavors of garlic and herbs.

Ingredients:

– 1 pound ground turkey
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. Preheat crock pot to low.
2. In a large bowl, combine turkey, breadcrumbs, Parmesan cheese, parsley, garlic, and thyme. Mix well with your hands or a spoon until just combined.
3. Use your hands to shape mixture into meatballs, about 1 1/2 inches in diameter. Place in crock pot.
4. Pour olive oil over the top of the meatballs. Season with salt and pepper.
5. Cook on low for 3-4 hours or high for 6-8 hours.

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

Savory Italian Crock Pot Meatball Subs

Elevate your sub game with this easy and flavorful recipe that combines the richness of meatballs, marinara sauce, and melted mozzarella cheese.

Ingredients:

– 1 pound ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup chopped fresh parsley
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 1 can (28 oz) crushed tomatoes
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 4 sub rolls
– Mozzarella cheese, shredded

Instructions:

1. Preheat the crock pot to low.
2. In a large bowl, combine ground beef, breadcrumbs, egg, parsley, Parmesan cheese, and olive oil. Mix well with your hands or a wooden spoon until just combined.
3. Form into meatballs (about 20-25).
4. Place meatballs in the crock pot with crushed tomatoes, oregano, salt, and pepper. Cook on low for 6 hours.
5. About 30 minutes before serving, preheat oven to broil. Assemble subs by placing cooked meatballs on sub rolls, then top with marinara sauce and mozzarella cheese. Place under broiler until cheese is melted and bubbly.

Cooking Time: 6 hours (low crock pot) + 30 minutes (oven)

Teriyaki Pineapple Crock Pot Meatballs

Get ready for a tropical twist on classic meatballs! These tender morsels are smothered in a rich teriyaki sauce infused with the sweetness of pineapple, perfect for a weeknight dinner or party.

Ingredients:

– 1 pound ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1/4 cup pineapple juice
– 1/4 cup water
– 1/4 cup brown sugar
– 1/4 teaspoon ground ginger
– Salt and pepper to taste
– 1/2 cup teriyaki sauce (store-bought or homemade)
– 1/2 cup pineapple chunks
– Fresh green onions for garnish (optional)

Instructions:

1. Preheat the crock pot to low.
2. In a large bowl, combine ground beef, breadcrumbs, egg, parsley, garlic, soy sauce, honey, pineapple juice, water, brown sugar, and ginger. Mix well with your hands until just combined.
3. Form into 20-25 meatballs.
4. Place the meatballs in the crock pot.
5. Pour teriyaki sauce over the meatballs.
6. Add pineapple chunks on top.
7. Cook for 2-3 hours or until cooked through.

Cooking Time: 2-3 hours

Spicy Buffalo Crock Pot Chicken Meatballs

This recipe combines the flavors of spicy buffalo sauce and chicken meatballs, perfect for a delicious and easy weeknight dinner or party appetizer. With just 10 ingredients and minimal prep work, this dish is a crowd-pleaser.

Ingredients:

– 1 lb ground chicken
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 egg
– 1/4 cup buffalo sauce (Frank’s RedHot or similar)
– 1/4 cup ranch dressing
– 1 tablespoon Worcestershire sauce
– 1 teaspoon garlic powder
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat crock pot to low.
2. In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, buffalo sauce, ranch dressing, Worcestershire sauce, garlic powder, salt, and pepper. Mix well with your hands until just combined.
3. Use your hands to shape mixture into meatballs, about 1 1/2 inches in diameter. Place in crock pot.
4. Cook on low for 4-5 hours or high for 2-3 hours.
5. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 4-5 hours (low) or 2-3 hours (high)

Cheesy Crock Pot Meatball Casserole

This hearty casserole combines tender meatballs with creamy cheese and pasta in a rich, savory sauce. Perfect for a comforting weeknight dinner or a crowd-pleasing party dish.

Ingredients:

– 1 pound frozen meatballs
– 1 cup penne pasta
– 2 cups marinara sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Cook the penne pasta according to package instructions. Drain and set aside.
2. Place the meatballs in the crock pot. Pour in the marinara sauce and stir to combine.
3. Add the cooked pasta, mozzarella cheese, and Parmesan cheese on top of the meatballs.
4. Drizzle with olive oil and season with salt and pepper to taste.
5. Cook on low for 2-3 hours or high for 1 hour, until the cheese is melted and bubbly.

Cooking Time: 2-3 hours (low) or 1 hour (high)

Honey Mustard Crock Pot Meatball Bites

Sweet and savory, these Honey Mustard Crock Pot Meatball Bites are a perfect combination of flavors. Perfect for busy weeknights or game-day gatherings.

Ingredients:

• 1 (28 oz) can crushed tomatoes
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12-15 meatball mix (homemade or store-bought)
• 1 tbsp olive oil

Instructions:

1. In a small bowl, whisk together crushed tomatoes, honey, Dijon mustard, oregano, salt, and pepper.
2. Place meatball mix in the crock pot. Pour the tomato mixture over the meatballs, coating them evenly.
3. Cover the crock pot and cook on low for 3-4 hours or high for 1-2 hours.

Cooking Time: 3-4 hours (low) or 1-2 hours (high)

Serve with your favorite sides, like pasta, garlic bread, or a green salad. Enjoy!

Mediterranean Crock Pot Lamb Meatballs

Savor the flavors of the Mediterranean with these tender lamb meatballs infused with the aroma of olives, garlic, and herbs. Perfect for a stress-free dinner or party appetizer.

Ingredients:

– 1 pound ground lamb
– 1/2 cup breadcrumbs
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup Kalamata olives, pitted

Instructions:

1. Preheat the crock pot to low.
2. In a large bowl, combine lamb, breadcrumbs, parsley, garlic, olive oil, oregano, salt, and pepper. Mix well with your hands until just combined.
3. Use wet hands to shape mixture into meatballs (about 20-25).
4. Place the meatballs in the crock pot. Add diced tomatoes and olives.
5. Cook on low for 6 hours or high for 3-4 hours.
6. Serve hot with crusty bread, pita chips, or over rice.

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

Smoky Chipotle Crock Pot Meatball Stew

A hearty and flavorful stew that combines the richness of meatballs with the smokiness of chipotle peppers, all cooked to perfection in a slow cooker.

Ingredients:

– 1 pound ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup chipotle peppers in adobo sauce
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Preheat the crock pot to low.
2. In a large bowl, combine ground beef, breadcrumbs, egg, onion, garlic, salt, and pepper. Mix well with your hands until just combined.
3. Form into meatballs and place in the crock pot.
4. Add diced tomatoes, chipotle peppers, beef broth, tomato paste, and oregano to the crock pot.
5. Cover and cook on low for 6-8 hours or high for 3-4 hours.
6. Serve hot, garnished with fresh cilantro leaves if desired.

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

Zesty Lemon Crock Pot Meatball Soup

Brighten up your mealtime with this flavorful and comforting soup, perfect for a chilly evening.

Ingredients:

– 1 pound ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried oregano
– 1/4 cup lemon zest
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup chicken broth
– 1/4 cup red wine vinegar
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat crock pot to low.
2. In a bowl, combine ground beef, breadcrumbs, egg, Worcestershire sauce, oregano, lemon zest, garlic, salt, and pepper. Mix well with hands until just combined.
3. Form into meatballs (about 20-25). Place in the crock pot.
4. Add diced tomatoes, chicken broth, red wine vinegar, and chopped parsley (if using). Stir gently to combine.
5. Cook on low for 6-8 hours or high for 3-4 hours.
6. Serve hot, garnished with additional lemon zest if desired.

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

Maple Glazed Crock Pot Pork Meatballs

Sweet and savory, these maple glazed pork meatballs are a delicious twist on traditional meatball recipes. Perfect for a cozy dinner or party, they’re easy to make and require minimal effort.

Ingredients:

– 1 lb ground pork
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup milk
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 1/4 cup pure maple syrup
– 1/4 cup ketchup

Instructions:

1. Preheat crock pot to low.
2. In a large bowl, combine ground pork, breadcrumbs, egg, milk, Worcestershire sauce, oregano, salt, and pepper. Mix well with your hands or a spoon until just combined.
3. Use your hands to shape mixture into 20-25 meatballs.
4. Place meatballs in the crock pot. Pour in maple syrup and ketchup.
5. Cook on low for 6-8 hours or high for 3-4 hours.
6. Serve hot, garnished with chopped fresh parsley or thyme if desired.

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

Herbed Crock Pot Meatball Stroganoff

A comforting and flavorful twist on classic beef stroganoff, this recipe combines tender meatballs with a rich and creamy sauce, all made easy in the crock pot.

Ingredients:

– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) beef broth
– 1 cup sour cream
– 1 tsp Dijon mustard
– Salt and pepper to taste
– Cooked egg noodles, for serving

Instructions:

1. Preheat crock pot to low.
2. In a large bowl, combine ground beef, breadcrumbs, egg, parsley, dill, onion, and garlic. Mix well with hands until just combined.
3. Form into meatballs and place in the crock pot.
4. In a separate bowl, whisk together beef broth, sour cream, and Dijon mustard. Pour over meatballs.
5. Cook on low for 6-8 hours or high for 3-4 hours.
6. Serve hot over cooked egg noodles.

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

Spicy Szechuan Crock Pot Meatball Stir-Fry

A flavorful and spicy twist on traditional meatball stir-fries, this recipe combines the convenience of a slow cooker with the bold flavors of Szechuan cuisine.

Ingredients:

– 1 pound ground beef
– 1/2 cup breadcrumbs
– 1/4 cup chopped scallions
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 1/2 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
– 1/2 cup frozen peas and carrots
– 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. Preheat crock pot to low.
2. In a bowl, combine ground beef, breadcrumbs, scallions, garlic, soy sauce, rice vinegar, sesame oil, and red pepper flakes (if using). Mix well with hands or wooden spoon until just combined.
3. Form into meatballs (about 12-15).
4. Place meatballs in crock pot. Cook for 2 hours.
5. Add peas and carrots to crock pot. Stir-fry for an additional 30 minutes, breaking up meatballs slightly as needed.
6. Season with salt and pepper to taste.
7. Garnish with cilantro (if using). Serve over rice or noodles.

Cooking Time: 2 hours and 30 minutes

Savory Crock Pot Meatball Lasagna

Elevate your lasagna game with this savory crock pot recipe that combines tender meatballs, rich tomato sauce, and creamy ricotta cheese.

Ingredients:

– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup grated Parmesan cheese
– 1 can (28 oz) crushed tomatoes
– 1 cup marinara sauce
– 8 lasagna noodles
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1 tsp dried basil
– Salt and pepper, to taste

Instructions:

1. Preheat the crock pot to low.
2. Mix ground beef, breadcrumbs, egg, Parmesan cheese, salt, and pepper in a bowl.
3. Form into meatballs and place them in the crock pot with crushed tomatoes and marinara sauce.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Cook lasagna noodles according to package instructions.
6. In a bowl, combine ricotta cheese, mozzarella cheese, and basil.
7. Assemble the lasagna by layering cooked noodles, meatball mixture, and cheese mixture in the crock pot.
8. Top with additional mozzarella cheese and cook on low for an additional 30 minutes.

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

Sweet Chili Crock Pot Meatball Skewers

Elevate your meatball game with this sweet and spicy twist on a classic appetizer. This recipe is perfect for parties, gatherings, or just a delicious snack.

Ingredients:

– 1 package of frozen meatballs (homemade or store-bought)
– 1/2 cup sweet chili sauce
– 1/4 cup honey
– 1 tablespoon soy sauce
– 1 teaspoon garlic powder
– 10-12 bamboo skewers, soaked in water for at least 30 minutes
– Optional: chopped green onions and sesame seeds for garnish

Instructions:

1. Preheat your crock pot to low.
2. In a small bowl, whisk together sweet chili sauce, honey, soy sauce, and garlic powder.
3. Add the meatballs to the crock pot and pour the sweet chili mixture over them.
4. Place the skewers on top of the meatballs, leaving some space between each one.
5. Cook for 2-3 hours or until the meatballs are fully coated in the sauce and heated through.
6. Garnish with chopped green onions and sesame seeds, if desired.

Cooking Time: 2-3 hours

Garlic Butter Crock Pot Meatball Risotto

A comforting, creamy rice dish infused with the savory flavors of garlic butter and tender meatballs.

Ingredients:

– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup grated Parmesan cheese
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
– 1/4 cup garlic butter (homemade or store-bought)
– 1 cup Arborio rice
– 4 cups chicken broth, warmed
– 1 cup grated mozzarella cheese

Instructions:

1. Preheat the crock pot to low.
2. Mix ground beef, breadcrumbs, egg, Parmesan cheese, oregano, salt, and pepper. Form into meatballs (about 20).
3. Heat olive oil in a skillet over medium-high heat. Brown the meatballs on all sides; set aside.
4. Add garlic butter to the crock pot. Stir in Arborio rice, warmed chicken broth, and browned meatballs.
5. Cook on low for 2-3 hours or high for 1 hour.
6. Top with mozzarella cheese during the last 30 minutes of cooking.

Cooking Time: 2-3 hours (low) or 1 hour (high)

Classic Crock Pot Swedish Meatballs

This comforting dish is a staple of Scandinavian cuisine, perfect for a cozy night in or a crowd-pleasing gathering. With the help of your trusty crock pot, you’ll be enjoying tender and flavorful meatballs smothered in a rich beef broth-based sauce.

Ingredients:

– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1 tablespoon milk
– 1 teaspoon dried parsley
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (10.5 oz) condensed cream of mushroom soup
– 1 cup beef broth
– 1 tablespoon Dijon mustard

Instructions:

1. Preheat your crock pot to low.
2. In a large bowl, combine ground beef, breadcrumbs, egg, milk, parsley, salt, and pepper. Mix well with your hands or a wooden spoon until just combined. Be careful not to overmix.
3. Transfer the meat mixture to the crock pot.
4. In a separate bowl, whisk together cream of mushroom soup, beef broth, and Dijon mustard. Pour the sauce over the meatballs in the crock pot.
5. Cook on low for 6-8 hours or high for 3-4 hours.
6. Serve hot with your choice of sides, such as egg noodles or rice.

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

Summary

Get ready to revolutionize your meal prep with these 19 scrumptious crock pot meatball recipes perfect for busy weeknights. From classic Swedish meatballs to sweet chili skewers, and from tangy cranberry to spicy buffalo, there’s something for everyone. These easy-to-make meals are ideal for hectic schedules and can be customized to suit your tastes and dietary needs. Whether you’re a fan of bold flavors or comforting classics, these mouthwatering recipes will become staples in your kitchen.

Are you tired of sacrificing flavor for convenience? Look no further! With these 18 delicious vegan air fryer recipes, you can indulge in your favorite treats without compromising on taste or nutritional value. The air fryer has become a staple in many kitchens, and for good reason – it’s easy to use, energy-efficient, and produces mouth-watering results with minimal effort.

In this article, we’ll explore the world of plant-based cooking and showcase some incredible vegan air fryer recipes that are perfect for weeknights. From crispy tofu nuggets to zesty cauliflower wings, and from sweet potato fries to coconut shrimp, we’ve got you covered. Whether you’re a seasoned vegan or just starting out on your plant-based journey, these recipes will inspire you to get creative in the kitchen.

Stay tuned for some game-changing vegan air fryer recipes that are sure to become staples in your household!

Crispy Air Fryer Tofu Nuggets

Crispy Air Fryer Tofu Nuggets Recipe

Summary:
Transforming firm tofu into crispy and delicious nuggets has never been easier! This simple recipe uses an air fryer to create a mouth-watering snack that’s perfect for snacking or as a main dish.

Ingredients:

– 1 block of extra-firm tofu, drained and cut into small cubes
– 1/2 cup cornstarch
– 1 tablespoon vegetable oil
– 1 teaspoon soy sauce (optional)
– Salt to taste
– Air fryer seasoning (e.g., paprika, garlic powder)

Instructions:

1. Preheat the air fryer to 375°F (190°C).
2. In a shallow dish, mix together cornstarch and salt.
3. Toss tofu cubes in the cornstarch mixture until evenly coated.
4. Add vegetable oil, soy sauce (if using), and air fryer seasoning to the tofu and toss again.
5. Load the coated tofu into the air fryer basket in a single layer.
6. Cook for 10-12 minutes or until golden brown, shaking halfway.

Tips:
For an extra crispy exterior, try adding a pinch of baking powder to the cornstarch mixture.
Experiment with different seasonings and sauces for added flavor!

Air Fryer Vegan Sweet Potato Fries

Get ready to experience the perfect combination of crispy and tender with this easy-to-make air fryer recipe.

Ingredients:
– 2-3 large sweet potatoes
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder (optional)
– 1 tablespoon olive oil

Instructions:

1. Preheat the air fryer to 400°F (200°C).
2. Peel the sweet potatoes and cut them into long, thin strips.
3. In a bowl, mix together salt, black pepper, and garlic powder (if using).
4. Add the sweet potato strips to the bowl and toss to coat with the seasoning mixture.
5. Load the sweet potato fries into the air fryer basket in a single layer.
6. Drizzle with olive oil and gently shake the basket to ensure even coating.
7. Cook for 12-15 minutes, shaking halfway through.
8. Check for crispiness and cook an additional 2-3 minutes if needed.

Cooking Time: 12-15 minutes

Zesty Air Fryer Cauliflower Wings

Transform cauliflower into crispy, flavorful wings that will satisfy your cravings without the guilt! This recipe is a game-changer for anyone looking to add some excitement to their snack routine.

Ingredients:

– 1 head of cauliflower
– 1/2 cup Frank’s RedHot sauce
– 1 tablespoon apple cider vinegar
– 1 teaspoon garlic powder
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 2 tablespoons olive oil

Instructions:

1. Preheat the air fryer to 400°F (200°C).
2. Rinse the cauliflower and cut it into florets.
3. In a bowl, whisk together Frank’s RedHot sauce, apple cider vinegar, garlic powder, paprika, salt, and pepper.
4. Add the cauliflower florets to the bowl and toss until they are fully coated with the zesty mixture.
5. Place the cauliflower wings in a single layer in the air fryer basket. Drizzle with olive oil.
6. Cook for 10-12 minutes, shaking halfway through.
7. Serve hot and enjoy!

Cooking Time: 10-12 minutes

Air Fryer Vegan Falafel Bites

Discover the crispy, flavorful goodness of vegan falafel bites, cooked to perfection in your air fryer!

Ingredients:

– 1 cup cooked chickpeas
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup all-purpose flour
– Vegan egg substitute (such as Ener-G Egg Replacer) mixed with 2 tablespoons water

Instructions:

1. Preheat the air fryer to 375°F (190°C).
2. In a medium bowl, mash the chickpeas using a fork or a potato masher.
3. Add the chopped parsley, garlic, lemon juice, cumin, paprika, salt, and pepper to the bowl. Mix well.
4. Gradually add the flour mixture to the bowl and mix until a dough forms.
5. Divide the dough into 8-10 equal portions and shape each portion into a ball.
6. Place the falafel balls in the air fryer basket in a single layer, leaving some space between each bite.
7. Cook for 12-14 minutes, shaking halfway through.

Cooking Time: 12-14 minutes

Spicy Air Fryer Buffalo Cauliflower

A game-changing twist on the classic buffalo wing recipe, this spicy air fryer buffalo cauliflower is a must-try for veggie lovers and spice enthusiasts alike. With just 10 minutes of prep time and 15 minutes in the air fryer, you’ll have a deliciously addictive snack ready to devour.

Ingredients:

– 1 head of cauliflower, broken into florets
– 2 tbsp Frank’s RedHot sauce
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp paprika
– Salt and pepper, to taste
– 2 tbsp olive oil

Instructions:

1. Preheat the air fryer to 400°F (200°C).
2. In a large bowl, whisk together hot sauce, garlic powder, onion powder, paprika, salt, and pepper.
3. Add the cauliflower florets to the bowl and toss until well coated with the buffalo mixture.
4. Drizzle olive oil over the cauliflower and toss again to combine.
5. Load the cauliflower into the air fryer basket in a single layer.
6. Cook for 15 minutes at 400°F (200°C), shaking halfway through.
7. Serve hot and enjoy!

Cooking Time: 15 minutes

Air Fryer Vegan Spring Rolls

Experience the crispy, flavorful goodness of traditional spring rolls without the extra oil! This vegan recipe uses air-fried magic to create a delightful snack or appetizer.

Ingredients:

– 1 package of vegan spring roll wrappers (usually found in the frozen food section)
– 1/2 cup shredded vegetables (such as carrots, zucchini, and cabbage)
– 1/4 cup chopped scallions
– 1/4 cup chopped mushrooms
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste

Instructions:

1. Preheat the Air Fryer to 375°F (190°C).
2. In a bowl, mix together shredded vegetables, scallions, mushrooms, soy sauce, and sesame oil.
3. Place a spring roll wrapper on a flat surface and add about 1 tablespoon of the vegetable mixture in the center.
4. Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll up to form a tight cylinder.
5. Repeat with remaining wrappers and filling.
6. Air fry the spring rolls in batches for 5-7 minutes or until crispy and golden brown.

Cooking Time: Approximately 15-20 minutes total

Garlic Herb Air Fryer Brussels Sprouts

Transform humble Brussels sprouts into a flavorful and crispy delight with this easy recipe that combines the pungency of garlic, the brightness of herbs, and the convenience of air frying.

Ingredients:

– 1 pound fresh Brussels sprouts, trimmed and halved
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper to taste

Instructions:

1. Preheat the air fryer to 400°F (200°C).
2. In a bowl, toss Brussels sprouts with garlic, olive oil, thyme, paprika, salt, and pepper until they are evenly coated.
3. Load the Brussels sprouts mixture into the air fryer basket in a single layer.
4. Cook for 10-12 minutes, shaking halfway through.
5. Check for crispiness and cook additional 2-3 minutes if needed.

Cooking Time: 10-14 minutes

Air Fryer Vegan Stuffed Bell Peppers

Transform bell peppers into a flavorful and nutritious vegan dish with this easy recipe. Air-fried to perfection, these stuffed peppers are a game-changer for plant-based meals.

Ingredients:

– 4 large bell peppers, any color
– 1 cup cooked rice (preferably brown)
– 1/2 cup black beans, drained and rinsed
– 1/2 cup corn kernels
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 teaspoon cumin
– Salt and pepper to taste

Instructions:

1. Preheat the air fryer to 375°F (190°C).
2. Cut off the tops of the bell peppers, remove seeds and membranes.
3. In a bowl, mix cooked rice, black beans, corn kernels, cilantro, olive oil, cumin, salt, and pepper.
4. Stuff each bell pepper with the rice mixture, filling to the top.
5. Place stuffed bell peppers in the air fryer basket, leaving some space between them.
6. Cook for 12-15 minutes or until bell peppers are tender.

Cooking Time: 12-15 minutes

Crispy Air Fryer Vegan Fishless Fillets

Crispy Air Fryer Vegan Fishless Fillets: A game-changing vegan alternative that mimics the texture and flavor of traditional fish fillets, without the fish!

Ingredients:

– 4-6 Vegan Fishless Fillets (such as tofu or tempeh)
– 1/2 cup Cornstarch
– 1 tablespoon Lemon Juice
– 1 teaspoon Garlic Powder
– 1/2 teaspoon Paprika
– Salt and Pepper to taste
– Cooking Spray or Oil

Instructions:

1. Preheat the air fryer to 400°F (200°C).
2. In a shallow dish, mix together cornstarch, lemon juice, garlic powder, paprika, salt, and pepper.
3. Dip each vegan fishless fillet into the mixture, coating both sides evenly.
4. Spray the coated fillets with cooking spray or brush with oil to prevent sticking.
5. Place the coated fillets in a single layer in the air fryer basket. Cook for 10-12 minutes, flipping halfway through.
6. Check for crispiness and cook additional 2-3 minutes if needed.

Cooking Time: 12-15 minutes

Air Fryer Vegan Coconut Shrimp

Transform traditional shrimp into a decadent vegan treat with this simple recipe.

Ingredients:

– 1 cup firm tofu, drained and cut into small pieces (replacing shrimp)
– 1/2 cup unsweetened shredded coconut
– 2 tablespoons vegan mayo
– 1 tablespoon soy sauce
– 1 teaspoon grated ginger
– 1/4 teaspoon turmeric
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Preheat the air fryer to 375°F (190°C).
2. In a medium bowl, whisk together coconut, mayo, soy sauce, ginger, and turmeric.
3. Add the tofu pieces and toss until well coated with the coconut mixture.
4. Load the air fryer basket with the coated tofu and cook for 8-10 minutes, shaking halfway through.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves, if desired.

Cooking Time: 8-10 minutes

Tips:
For a crispy exterior, make sure to pat the coconut mixture onto the tofu pieces before cooking. Enjoy your vegan “shrimp”!

Air Fryer Vegan Mushroom Steaks

Elevate your plant-based game with this easy and delicious recipe for Air Fryer Vegan Mushroom Steaks. Tender, flavorful mushrooms are transformed into steak-like morsels, perfect for serving as an appetizer or main course.

Ingredients:

– 1 lb cremini mushrooms, stems removed
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– Optional: your favorite marinade or seasonings

Instructions:

1. Preheat the Air Fryer to 400°F (200°C).
2. In a bowl, toss mushrooms with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
3. Load the mushroom mixture into the Air Fryer basket in an even layer.
4. Cook for 10-12 minutes, shaking halfway through. Mushrooms should be tender and slightly caramelized.
5. Serve hot, garnished with fresh herbs or your favorite toppings.

Cooking Time: 10-12 minutes

Air Fryer Vegan Onion Rings

Transform ordinary onion rings into a crispy, savory delight with this simple recipe. Perfect for snacking or as a side dish.

Ingredients:

– 1 large onion, thinly sliced into rings
– 1/2 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/4 teaspoon garlic powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon lemon juice
– 1/4 cup vegan buttermilk (or plain non-dairy milk with 1 tablespoon white vinegar)

Instructions:

1. In a shallow dish, mix together flour, paprika, garlic powder, salt, and black pepper.
2. Dip each onion ring into the flour mixture, coating evenly, then dip into lemon juice, and finally coat in vegan buttermilk (or non-dairy milk with vinegar). Place coated rings on a plate or tray.
3. Preheat air fryer to 375°F (190°C).
4. Cook onion rings in batches for 5-7 minutes, shaking halfway through. Repeat until all rings are cooked.
5. Serve warm and enjoy!

Cooking Time: 15-20 minutes

Air Fryer Vegan Jackfruit Tacos

Elevate your taco game with this flavorful and crunchy vegan jackfruit recipe, cooked to perfection in the air fryer. This plant-based twist on traditional tacos is sure to satisfy even the most dedicated meat-lovers.

Ingredients:

– 1 cup canned jackfruit in brine
– 1/2 cup cornstarch
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: diced tomatoes, shredded lettuce, avocado, salsa, cilantro

Instructions:

1. Preheat the air fryer to 375°F (190°C).
2. In a bowl, mix together jackfruit, cornstarch, and spices.
3. Add olive oil, onion, and garlic; stir until well combined.
4. Cook in the air fryer for 12-15 minutes, shaking halfway through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos with jackfruit mixture, desired toppings, and serve immediately.

Cooking Time: 12-15 minutes

Air Fryer Vegan BBQ Cauliflower Bites

Elevate your snack game with these crispy and flavorful vegan BBQ cauliflower bites, cooked to perfection in the air fryer. This easy recipe is perfect for a quick and satisfying meal or appetizer.

Ingredients:

– 1 head of cauliflower
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp salt
– 1/4 cup BBQ sauce (vegan)
– 1 tbsp apple cider vinegar

Instructions:

1. Preheat the air fryer to 400°F (200°C).
2. Rinse and break the cauliflower into florets.
3. In a bowl, toss the cauliflower with olive oil, smoked paprika, garlic powder, onion powder, and salt until evenly coated.
4. Cook the cauliflower in batches for 5-6 minutes or until tender and slightly browned.
5. Toss the cooked cauliflower with BBQ sauce and apple cider vinegar.
6. Serve hot and enjoy!

Cooking Time: 15-20 minutes (depending on batch size)

Air Fryer Vegan Zucchini Fritters

Transform zucchinis into crispy, flavorful fritters without sacrificing the vegan lifestyle. These bite-sized treats are perfect for snacking or as a side dish.

Ingredients:

– 2 medium zucchinis
– 1/4 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup breadcrumbs (gluten-free)
– 1 tablespoon lemon juice
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup vegan mayonnaise (or Greek yogurt)

Instructions:

1. Preheat the air fryer to 375°F (190°C).
2. Grate the zucchinis and squeeze out excess moisture.
3. In a bowl, combine grated zucchini, flour, cornstarch, breadcrumbs, lemon juice, garlic powder, salt, and pepper. Mix well.
4. Add vegan mayonnaise and mix until a thick batter forms.
5. Using a spoon, drop small amounts of the mixture into the air fryer basket. Cook in batches if necessary.
6. Cook for 10-12 minutes or until golden brown. Flip halfway through cooking time.

Cooking Time: 10-12 minutes

Air Fryer Vegan Corn on the Cob

Elevate your summer gatherings with this easy and delicious vegan corn on the cob air fryer recipe! Perfect for BBQs, picnics, or simply a quick weeknight dinner.

Ingredients:

– 4-6 ears of corn, husked and silked
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– 1/4 cup vegan butter or margarine (melted)

Instructions:

1. Preheat the air fryer to 375°F (190°C).
2. In a large bowl, whisk together olive oil, smoked paprika (if using), salt, and pepper.
3. Add the corn ears to the bowl and toss to coat evenly with the marinade.
4. Place the marinated corn ears in a single layer in the air fryer basket. You may need to cook them in batches depending on your air fryer’s capacity.
5. Cook for 10-12 minutes, shaking the basket halfway through.
6. During the last minute of cooking, brush the melted vegan butter or margarine over the corn ears.
7. Remove the cooked corn from the air fryer and serve hot.

Cooking Time: 10-12 minutes

Air Fryer Vegan Lentil Patties

Say goodbye to boring veggie burgers and hello to flavorful, protein-packed lentil patties cooked to perfection in your air fryer. These vegan lentil patties are a game-changer for lunch or dinner.

Ingredients:

– 1 cup cooked lentils
– 1/2 cup rolled oats
– 1/4 cup finely chopped onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: your favorite seasonings or herbs

Instructions:

1. Preheat the air fryer to 375°F (190°C).
2. In a bowl, mash the lentils using a fork or a potato masher.
3. Add the oats, onion, garlic, olive oil, cumin, salt, and pepper to the bowl. Mix until well combined.
4. Form the mixture into 2-3 patties, depending on desired size.
5. Place the patties in the air fryer basket and cook for 10-12 minutes, flipping halfway through.
6. Serve hot with your favorite toppings or sides.

Cooking Time: 10-12 minutes

Air Fryer Vegan Banana Chips

Transform ripe bananas into crispy, sweet, and utterly delicious chips using your air fryer! This easy recipe is perfect for a quick snack or as a topping for salads, oatmeal, or yogurt.

Ingredients:

– 2-3 ripe bananas
– 1 tablespoon maple syrup (optional)
– Pinch of salt

Instructions:

1. Preheat the air fryer to 375°F (190°C).
2. Slice the bananas into thin rounds, about 1/8 inch thick.
3. In a bowl, mix together the sliced bananas and maple syrup (if using). Toss until the bananas are evenly coated.
4. Load the banana slices into the air fryer basket in a single layer, leaving some space between each chip.
5. Cook for 10-12 minutes, shaking halfway through. The chips should be crispy and golden brown.

Cooking Time: 10-12 minutes

Summary

Discover the power of vegan air frying with these 18 delicious recipes perfect for weeknights! From crispy tofu nuggets to zesty cauliflower wings, and from sweet potato fries to coconut shrimp, there’s something for everyone. Try your hand at making stuffed bell peppers or lentil patties, or indulge in some buffalo cauliflower or jackfruit tacos. These easy and healthy vegan air fryer recipes are sure to become a staple in your kitchen. Get ready to elevate your meal prep game and impress your friends with these mouth-watering dishes!