Warm Up With These Simple Slow Cooker Recipes

As the weather cools down, warm up with these comforting crock pot recipes for breakfast, lunch, dinner, and dessert. They’re quick, easy, and filling.

Blueberry Lemon Poppy Seed French Toast Casserole
From Real Simple

tablespoons butter, room temperature
1 loaf challah bread, cut into ½-inch thick slices
8 large eggs, beaten well
2 cups whole milk
2 cups heavy cream
¼ cup sugar
1 tablespoon poppy seeds
1 tablespoon finely grated lemon zest
¼ teaspoon kosher salt
1½ cups confectioners’ sugar
5 teaspoons lemon juice
2 cups blueberries

Put butter in the slow cooker. Pack the bread slices into the bowl of the cooker so that they are standing upright in a single layer. In another large bowl, whisk together the eggs, milk, cream, sugar, poppy seeds, lemon zest, vanilla, and salt.

Pour the mixture evenly over bread. Cover the slow cooker. Set slow cooker to low and cook for 1½ to 2 hours, or until custard is set in the center. Serve immediately or switch cooker to the warm setting until ready to eat. Just before serving, whisk together confectioners’ sugar and lemon juice in a small bowl. Drizzle glaze over French toast and scatter with fresh blueberries.

Emeril’s Slow Cooker Split-Pea Soup
Recipe from Martha Stewart

10 cups low-sodium chicken broth
2 pounds dried green split peas, picked over, rinsed, and drained
1 medium onion, diced small
4 small carrots, diced small
1 celery stalk, diced small
1/2 red bell pepper, diced small
4 cloves garlic, minced (about 1 tablespoon plus 1 teaspoon)
1 tablespoon minced fresh thyme leaves (or 1 teaspoon dried thyme, crumbled)
2 dried bay leaves
2 small ham hocks (1 1/4 pounds total), with several 1/2-inch slits cut into skin
Coarse salt and ground pepper

In a medium pot, bring broth to a boil, then carefully pour into a 5- to 6-quart slow cooker. Add split peas, onion, carrots, celery, bell pepper, garlic, thyme, bay leaves, and ham hocks; season with salt and pepper.

Cover and cook on high until split peas are creamy, 6 hours, stirring occasionally.

Remove ham hocks from pot. Discard skin and bones; dice meat. Discard bay leaves. Lightly mash peas with the back of a wooden spoon. Season to taste.

Slow Cooker Brisket and Onions
From Martha Stewart

1 large yellow onion, thinly sliced
2 garlic cloves, smashed and peeled\
1 first cut of beef brisket (4 pounds), trimmed of excess fat
Coarse salt and ground pepper
2 cups low-sodium chicken broth
2 tablespoons chopped fresh parsley leaves, for serving

In a 5- to 6-quart slow cooker, combine onion and garlic. Season brisket with salt and pepper and place, fat side up, in slow cooker. Add broth. Cover and cook on high until brisket is fork-tender, about 6 hours. Remove brisket and thinly slice against the grain. Serve with onion and some cooking liquid; sprinkle with parsley.

Stuff Apples
From Better Home & Garden

4 medium tart apples
1/3 cup snipped dried figs or raisins
¼ cup packed brown sugar
½ teaspoon apple pie spice or ground cinnamon
¼ cup apple juice
1 tablespoon butter, cut into four pieces

Core apples and cut a strip of peel from the top of each apple. Place apples, top sides up, in a 3 1/2-or 4-quart slow cooker.

In a small bowl combine figs, brown sugar, and apple pie spice. Spoon mixture into centers of apples, patting in with a knife or narrow metal spatula. Pour apple juice around apples in cooker. Add a piece of butter to each apple.

Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.

Using a large spoon transfer apples to dessert dishes. Spoon some of the cooking liquid over apples.



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