Today, I want to share some highly requested recipes that have been passed down to my family for years. I have made these recipes in past vlogs on my YouTube channel and also in my Instagram stories last year. Fall is about to be here and so this time is perfect to share.
Are you ready to blown away with flavor and so much yumminess?? There is no way possible you can mess up the recipe as it’s all done in a slow cooker. The best part is that you can walk away, go to work, shopping, drop the kids off at school or extracurriculars – in just a few hours your meal will be ready for the whole family to enjoy!
SLOW COOKER PUMPKIN OATMEAL
What you’ll need:
- 1 cup Pumpkin
- 1 1/2 cups Almond milk, unsweetened
- 1 cup Steel-cut oats
- 3 tbsp Maple syrup
- 1/2 tsp Cinnamon
- 1 tsp Pumpkin pie spice
- 1/4 tsp Salt
- 1 tsp Vanilla
- 1 Cooking spray
- 1 Pecans
- 2 1/2 cups water
What to do:
- Coat your slow cooker with cooking spray, butter, or coconut oil. Add all the ingredients into a slow cooker and mix well. Cook on low for 6-8 hours. If you have a programmable slow cooker, set it to cook on low for 7 hours and then switch to warm.
- In the morning, give the oats a good stir as the oats will settle to the bottom. Portion into a bowl to serve and top with pecans, maple syrup, and almond milk or milk of choice.
SLOW COOKER BUTTERNUT SQUASH STEW
What you’ll need:
- 1 tbsp olive oil
- 1 medium onion chopped
- 1 pound raw boneless chicken breasts or thighs
- 3 cups raw butternut squash cubed
- 3 1/2 cups broth
- 1 cup carrots chopped
- 1 tsp garlic powder or to taste
- 3/4 tsp sea salt or to taste depending on how salty your broth is
- 2 tbsp fresh sage minced
- black pepper to taste
What to do:
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In a large skillet, heat the oil over medium heat. Once hot, add onions and cook until translucent, about 5 minutes. This is an optional step, but it adds to the flavor of the soup.
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Combine all ingredients in your slow cooker, stirring a few times to combine.
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Cover and cook on high until the chicken and veggies are cooked through, about 4 hours on high or 6 hours on low (times vary depending on your slow cooker).
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Once cook time is up, carefully remove the chicken and shred it with two forks or simply dice it. Add back to the slow cooker, stir, and taste. Add additional salt or garlic powder if desired. Enjoy warm!
SLOW COOKER FALL RICE SOUP
What you’ll need:
- 1 pound sweet potato (large)
- 8 oz Bella mushrooms
- 1 Bay Leaf
- 2 Carrots (medium)
- 2 Celery sticks
- 4 Garlic cloves
- 2 Large handfuls Kale
- 1 Yellow onion
- 6 cups Vegetable stock
- 1/4 cup all-purpose flour
- Salt + pepper to taste
- 1 1/2 tbsp Old Bay seasoning
- 3 tbsp butter
- 1 1/2 cups Milk
- Optional: 1 pound chicken breast
- Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning in the bowl of a large slow cooker. Stir briefly to combine, then place the lid on the slow cooker.
- Cook on high for 2-3 hours, until the rice, is cooked and tender.
- Meanwhile, during those final 10 minutes of slow cooking, prepare your cream sauce on the stove. In a medium saucepan, cook the butter over medium-high heat until melted. Whisk in the flour (almond flour if making vegan) until combined, and cook for 1 minute. Gradually add in the milk or almond milk, and whisk until combined. Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened. (It should be very thick.)
- Add the cream sauce and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
- Serve warm. Or transfer to sealed container(s) and refrigerate for up to 4 days.
- You can substitute rice for barley.
Make it vegan: add coconut milk instead of cream!
Make it gluten-free: omit the roux use gluten-free cornstarch or almond flour instead. Use the same steps in creating a roux when using almond flour.
Enjoy!!
