Slow Cooker Archives - Percolate Kitchen

Ridiculously Easy Crockpot ‘Baked’ Ziti

I can't get over how easy it is to make this crockpot baske ziti- you don't even have to boil the noodles first! It's only like 5 ingredients, too. My kids gobbled it right up! So awesome.

A decadent, melty-cheese, creamy version of the easy dinner classic, but ‘baked’ in the crockpot! Yep-
I’m talking Crockpot Baked Ziti. YUM.

Baked ziti is one of our family favorites; it’s comforting and not exactly light in calories.

But you know what makes it even EASIER? A crockpot!

That’s not even the best part. You know what is? You don’t even cook the noodles first; they just go straight in!

I can't get over how easy it is to make this crockpot baked ziti- you don't even have to boil the noodles first! It's only like 5 ingredients, too. My kids gobbled it right up! So awesome.
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Easy Crockpot 'Baked' Ziti
Prep Time
5 mins
 
Easy Crockpot 'Baked' Ziti This is a vegetarian version of the dish, but I also add crumbled sausage when we want to tup the protein. Brown 1 lb of sausage and mix with the marinara before using in the recipe.
Author: Ruthy Kirwan
Ingredients
  • 12 ounces ziti or penne noodles
  • 2 1/2 cups marinara sauce
  • 8 ounces ricotta cheese
  • 12 ounces shredded Italian blend cheese
Instructions
  1. Line the bottom of the crockpot with aluminum foil.
  2. Place 1/3 of the dry noodles on the bottom of the pot, then cover and spread with 1/3 of the marinara.
  3. Dollop 1/3 of the ricotta cheese on top of the marinara, then sprinkle with 1/3 of the shredded cheese.
  4. Add the next layer using 1/3 of the ingredients, then top with the final 1/3, ending with the shredded cheese on top.
  5. Secure the lid and cook on low for 4 hours, or until the pasta has cooked all the way through and the cheese has melted.

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Slow Cooker No Soak Rosemary Black Beans

This slow cooker rosemary black bean recipe means I don’t have to remember to soak my beans the night before they cook!

I mean, I don’t know about you, but do you EVER remember? Even when I’m writing my meal plan, I’ll add in big letters ‘SOAK BEANS’ and I still forget.

I would love to blame this on the fact my brain is now fried after having children but if I’m being honest, I never remembered to soak beans before kids came along, either.

This leaves me purchasing more cans of black beans than I care to admit, but in the effort to lower our families’ salt intake, ditching the canned black beans is a good idea. And dried black beans are way cheaper than canned, pound for pound, so by using dried beans, I’ll be saving us cash in the process.

 

That is, until I forget to soak the beans.

Enter the slow cooker, God’s gift to the busy person. No soak beans, coming right up!

With a slow cooker, I can toss in my dried black beans, add broth and seasoning, and set it and forget it. Four hours later, I’ve got a batch of creamy, flavorful, just-right black beans. With no extra sodium and no overnight soak!

 

I mean come on. I heart my crockpot for many things, but when the ol’ trusty slow cooker saves me time, like with this recipe, I heart it even more.

This recipe brings the warm flavors of rosemary into play, which goes so well with black beans. There’s just a little cumin for kick, and the entire pot is cooked down with chicken broth. Feel free to substitute vegetable broth if you’re going vegetarian!

I love these beans in tacos, quesadillas, and any dish that’s Mexican inspired. I think they’ll be great made into refried beans, too, so I plan on trying them out in this beloved recipe soon.

The possibilities are endless, actually. Thank goodness for the slow cooker!

 

I NEVER remember to soak black beans before I cook them! This recipe is so helpful, since I can just throw them in a crockpot with no soak and still get easy black beans that taste yummy. God bless the slow cooker, lol. Great pin!
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Slow Cooker No Soak Rosemary Black Beans
Servings: 4
Author: Ruthy Kirwan
Ingredients
  • 1 pound dried black beans
  • 4 cups chicken or vegetable broth
  • 3 cups water
  • 3 garlic cloves minced
  • 3 tablespoons chopped fresh rosemary about 1 ounce
  • ½ teaspoon dried cumin
  • salt, to taste
Instructions
  1. Add all ingredients except for the salt to the slow cooker and stir to combine.

  2. Secure the lid, and cook on high for 4 hours, or low for 6.
  3. Remove and add salt to taste. Serve warm.

Thai Green Curry Pulled Pork ‘Buddha Bowl’

This Thai Green Curry Pulled Pork Buddha Bowl is a slow cooker stallion!

We’re veering into warmer weather here in mid-May in New York City, but the nights still have a bit of a chill to them. That’s why making a slow cooker dish like this Thai green curry pulled pork is a smart move! 

I’ve been seeing ‘buddha bowls’ all over Instagram and Pinterest lately and thought it looked like a fun recipe to play around with.

What’s a ‘buddha bowl’,  you ask? Put simply, it’s any dish that encompasses a protein, starch and vegetable that is – you guessed it!- served in a bowl. 

They’re simple to make, comforting, healthy, versatile and (obviously the most important) oh so pretty. I mean, this IS Instagram we’re talking about here. Ugly food need not apply. 

This Thai green curry pulled pork isn’t a big, hearty meal, but it will warm you right down to your bones.

It’s the perfect dish to have while there’s still a nip in the air. 

The instructions for this thai green curry pulled pork calls for slow-cooking that pork for up to 6 hours, but don’t be scared. This is slow-cooker territory, so it’s a set-it and forget-it kind of meal. Green Curry itself is relatively simple, especially if you opt for using a packaged curry sauce. I love to jazz mine up with charred vegetables, cooked with little to no oil on the stovetop until they start to blacken. that charred

Thai green curry itself is simple enough to make, especially if you opt for using a packaged or jarred curry sauce.

I love to jazz mine up with charred vegetables, cooked with little to no oil on the stovetop until they start to blacken. That charred flavor adds a depth to the vegetables that holds up well to the spicy kick in the curry sauce. 

Even the curry out with the cool smoothness of coconut milk, serve it with slow-cooked pulled pork, some hot white rice and a side of garnishes, and you’ve got a fancy cooking meal that’s even better than takeout but required little to no effort on your end. 

I like to call that a win! Enjoy this thai green curry pulled pork on those cool nights while they’re still here!

 

Thai Green Curry Pulled Pork in the slow cooker isn't a big hearty dish. Served with white rice, veggies & garnishes, it's simple and fresh-tasting.
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Thai Green Curry Pulled Pork Buddha Bowl
Prep Time
20 mins
Cook Time
5 hrs 30 mins
 
Author: Ruthy Kirwan
Ingredients
  • 4 tablespoons green curry paste
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon peanut oil
  • 1 bell pepper , seeds and ribs removed, sliced into strips ½” wide
  • 2 cup snow peas
  • 2 cloves garlic , smashed with the side of a knife
  • 14 oz can coconut milk
  • 1 lb pork loin or shoulder
  • Cooked rice , for serving
  • For garnish:
  • Fresh cilantro , stems removed and roughly chopped
  • Red chiles , chopped or sliced
Instructions
  1. Add the curry paste to a medium-sized saucepan and cook over medium heat for 2-3 minutes, or until it is fragrant and the color is beginning to deepen.
  2. Add the paste to the slow cooker, then return the pan to the heat. Deglaze the pan with ¼ cup of water, scraping up as much from the bottom of the pan as you can. Add this to the slow cooker, also.
  3. Wipe the pan clean and add the peanut oil, heating until shimmering. Add the ginger, bell pepper and snow peas and cook, stirring occasionally, until the vegetables have started to brown.
  4. Place the vegetables, coconut milk and pork in the slow cooker and add the lid. Cook on low for 6 hours or on high for 6.
  5. When the pork is done cooking, shred it gently in the sauce. Stir everything in the slow cooker until combined, then serve on top of cooked white rice, with fresh cilantro and sliced chiles for garnish.

You might also like: 

Apple and Sausage Chili in the Slow Cooker

Slow Cooker Gumbo

Veggie Skillet Chili

Slow Cooker Gumbo

This Slow Cooker Gumbo is delicious layers of flavor, featuring smoked sausage and served over cooked brown rice. The slow cooker makes it easy to prepare!

I may be a Yankee from the cold white north, but my husband adores gumbo, and so I’ve been working on a recipe for him off and on for years now. Here’s the finished recipe for a great slow cooker gumbo, just in time for Mardi Gras this Tuesday.

There’s layers of flavor built into this slow cooker gumbo recipe, and since it’s cooked in the crockpot, you can pretty much just dump the ingredients in the crock and go about your business for a while.

Here’s to more meals that are enjoyable to make, eaten with those we love!
This Slow Cooker Gumbo boasts layers of flavor, and comes together quickly for people leading busy lives!

This Slow Cooker Gumbo boasts layers of flavor, and comes together quickly for people leading busy lives!
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Slow Cooker Gumbo
Servings: 4
Author: Ruthy Kirwan
Ingredients
  • ½ cup flour
  • 1 medium onion , diced
  • 2-3 stalks celery , diced
  • 1 large bell pepper , seeds and ribs removed, diced
  • 1 teaspoon cayenne or chipotle powder
  • 2 teaspoons dried oregano
  • 1 teaspoon cracked black pepper
  • ½ tablespoon ground mustard
  • ½ tablespoon dried thyme
  • ½ tablespoon onion powder
  • 1 tablespoon paprika
  • 1.5 lb skinless chicken thighs
  • ½ lb smoked sausage , sliced in coins about ½” thick
  • 8-10 okra , sliced (about 1 ½ cups)
  • 2-3 cloves garlic , smashed
  • 2 cups chicken or beef stock
  • ½ lb raw shrimp
  • Cooked brown rice , for serving
Instructions
  1. To begin, toast the flour. Add the flour to a large saucepan over medium-high heat. Stir occasionally until the flour begins to brown, then stir almost constantly to prevent burning. Toast the flour until it is a deep brown, about the color of cocoa powder. This will take approximately 8-10 minutes, but make sure you stay close to the flour; it can burn quickly! Once the flour is toasted, remove from the heat and set aside.
  2. Add the onion, celery and bell pepper to the slow cooker and toss with the toasted flour, coating evenly.
  3. Add the remaining ingredients except the raw shrimp and cooked brown rice, stir to combine.
  4. Cook on low for 5-6 hours or high for 3-4, stirring occasionally.
  5. When the gumbo has cooked, shred the chicken gently with a fork. Add the shrimp, then turn the heat to high and cook another 8-10 minutes, or until the shrimp has cooked through and turned pink.
  6. Turn off the heat and serve hot over cooked brown rice.

You might also like: 

Cobb Salad with Buttermilk Blue Cheese Dressing

Weeknight Crispy Orange Beef

Peanut Butter, Banana and Nutella Pastries

Apple and Sausage Chili in the Slow Cooker

I love all the different flavors and textures in this easy homemade crockpot chili that works SO WELL! This is one that makes your whole house smell amazing, too. One of my fave chili recipes for fall!

This apple sausage chili is simple and flavorful, with diced apple adding a subtle sweetness to the heat of the chili.

Use spicy sausage for a great chili kick, but if you can only find sweet sausage, that will work too; then adjust the heat to your taste.

This apple and sausage chili in the slow cooker calls for chipotle powder, which has a smoky, dry heat; you can substitute regular chili powder if you wish, or even leave the chili out completely and let everyone add their own heat with the addition of hot sauce after they’ve been served.

As for the apple, I recommend using a gala or fuji apple; both apples have a sweet flavor and firm flesh that holds up well in this sturdy chili.

 

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Apple and Sausage Chili in the Slow Cooker


Servings: 4 people
Author: Ruthy Kirwan
Ingredients
  • 1 pound ground beef or turkey
  • 1 pound spicy Italian sausage
  • 12 ounces dark or hoppy beer like an IPA
  • 1 cup yellow onion diced (about 1 when diced)
  • 1 bell pepper diced
  • 3 cloves garlic minced
  • 1 cup large apple peeled and diced (about 1 1/2 when diced)
  • 8 ounces tomato sauce
  • 3 tablespoons tomato paste
  • 15.5 oz can cooked black beans about 1 3/4 cup
  • 1-2 teaspoon chipotle powder depending on your preferred level of heat
  • 2 teaspoon ground cumin
  • 1 teaspoon paprika
Instructions
  1. Remove the sausage from its casing, if necessary. In a medium sized saucepan over medium heat, brown the sausage, crumbling it as you go. Add the sausage to the slow cooker pot.

  2. In the same pan, cook the ground beef or turkey until browned, crumbling it as you go. Add it to the slow cooker pot. 

  3. Deglaze the pan with about 1/4 cup of the beer, scraping up as much of the browned bits from the bottom of the pan as you can. Add the liquid and remaining beer to the pot. 

  4. Add the remaining ingredients to the slow cooker pot and stir to combine. 

  5. Cook on low for 6 hours or 4 on high. Serve with your preferred garnishes. 

 

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