[?] Subscribe To This Site

XML RSS
Add to Google
Add to My Yahoo!
Add to My MSN
Subscribe with Bloglines


Home
MEAT- POULTRY-RUBS  Easy  Pork Loin Plus
Pork Chop Recipes
Fast Beef  Recipes
Lamb
 Chicken  & Turkey
Dry Rubs
SEAFOOD Seafood
Tilapia Recipes
EZ Shrimp Recipes
VEGGIES & STARCHES Broccoli Recipes
Couscous Recipes
Easy Rice Recipes
Easy Vegetables
Pasta
Fast Potato Dishes
SOUP-SALAD-APPETIZERS Salad
Express Salads
EasySoupRecipes
EZ MainDishSoups
Easy Appetizers
Dips & Spreads
DESSERTS & BAKERY Dessert
Fruit Desserts
Italian Desserts
All Cupcakes
Biscuits & Bread
Easy Muffins
INTERNATIONAL FOOD Ethnic Foods
Easy Pizza Recipes
Easy Italian Food
 Italian Chicken
Easy Mexican Food
Quesadillas
Salsas & Sauces
My Greek Recipes
French  Recipes
COOKING STYLES SlowCookRecipes
Easy Grilling
Stir-Fry Recipes
Gluten Free Diet
BREAKFAST, BRUNCH & LUNCH Brunch / Breakfast
Sandwich Recipes
Pancakes
THE REST Holiday Recipes
Easy Recipe Blog
For Example:
Food News
Shopping
Food Converter
Let's Just Talk
What's Plus?
About Me
Links to Our Friends


Slow Cooker Soup & Stew Recipes - Quickest and Easiest of All


Slow cooker soups and slow cooker stews may just be the easiest of all the quick and easy slow cooker recipes. Just scroll on down, and check out some of these to see what I mean. I'm pretty sure you'll agree.

TO PRINT A RECIPE: Found some you want to keep? (I sure hope so.) Just highlight them, then right click, hit "Print", then "Selection", then "Print" again. That was easy, wasn't it?
(If this doesn't work, give your printer a good whack with something - like I do. It won't help you print but you might feel better.)
CONTENTS
CLICK TITLE TO GO THERE
(Click "Back" to Return)
Slow Cooked Black-Eyed Peas & Sausage Soup
Slow Cooker Beef-Barley Soup
Greek Lamb & Spinach Stew
Slow-Cooker Red Beans & Rice
Crockpot Chicken Cassoulet
Cuban Black Bean Soup
Tuscan Sausage and Bean Soup
Pork & Lentil Stew
Chicken & Wild Rice Soup
A Crock of Jambalaya
Cioppino
Beef & Fettucine Stew with Wine
Split Pea Soup in the Crock
A Crock of Ham & Potato Soup
Great Northern Bean and Barley Soup
Cassoulet in the Crock

RECIPE SEARCH
To search QuickEats Plus for other types of quick and easy recipes use the buttons to the left, or, for specific recipes, key your request into the box below

Custom Search

_________________________________________________________

***NEW***
Slow Cooked Black-Eyed Peas & Sausage Soup
Serves 4-6

Finding peas for this Deep South favorite is easy, but wheat berries might require a trip to the gourmet or health food store. But that’s always a fun place to visit and buy stuff that you may never use - the way I do. And if you crave "real meat" sausage, use it; the nutritious peas & wheat berries will surely make up for a bit of beef or pork – at least, so says I.

2 cups canned black eyed peas
1 lb smoked turkey or "real meat" sausage
4 carrots, finely chopped
1/2 cup wheat berries
1 cup water
3 (14 oz) cans low sodium beef broth
1 tsp dried thyme leaves
Salt and pepper to taste

Cut sausage into 1-inch chunks, and combine with the other ingredients in a 3-4 quart slow cooker; cover, and cook on low for 8-10 hours until wheat berries are tender. Season to taste.
Click here for more main-dish soup recipes


Slow Cooker Beef-Barley Soup
Serves 4-6

Here’s an old standby that doesn’t care how much you paid for the meat – it will be tender when served. And you’ll have a complete meal with an investment of , maybe, ten minutes of your precious time.

1 pound lean stew beef, cut in 1/2-inch cubes
1/2 cup chopped onion
2 ribs celery, chopped
2 medium carrots, diced
3/4 cup barley
1 bay leaf
6 cups beef broth
salt & pepper to taste

In your cooker, combine stew beef with the rest and cook on LOW in for 6 to 8 hours.

Adjust flavor with salt and pepper, and serve up.


Greek Lamb & Spinach Stew
Serves 4-6

Not everyone - such as my wife - is crazy about feta, so maybe you should pass it at the table for the feta-lovers rather than dumping it on everyone's serving.

2-lb boneless lamb shoulder, fat trimmed, cut in 1-in pieces
1 can (14 1/2 oz) diced tomatoes
1/2 cup chopped onion
1 Tbsp minced garlic
1/2 tsp each Greek herb seasoning and salt
1/4 tsp pepper

1 can (19 oz) cannellini beans, rinsed
1 can (13.75 oz) whole artichoke hearts, halved
3 cups baby spinach
2 tsp grated lemon zest
Topping: crumbled feta cheese

Mix lamb pieces, tomatoes, onion, garlic, Greek seasoning, salt and pepper in a 3 1/2-qt or larger slow-cooker.

Cover and cook on low 7 to 9 hours or until lamb is tender when pierced.

Mash 1 cup beans. Stir mashed and whole beans, artichoke hearts and spinach into cooker.

Cover and cook on high 15 minutes or until spinach wilts and mixture is hot.

Stir in lemon zest; sprinkle with feta.
Click here for more quick & easy things to make with lamb


Slow-Cooker Red Beans & Rice
Makes 10 cups

I know there's a “meatless” smoked sausage; if you are so inclined, use that instead of what this recipe calls for. It might not be a bad idea as a healthy change for us carnivores, either.

. 1 lb. dried red beans
3/4 lb smoked sausage, thinly sliced (andouille preferred)
3 celery ribs, chopped
1 green bell pepper, chopped
1 medium yellow onion, chopped
3 garlic cloves, minced
1 Tbsp Creole seasoning
Hot cooked long-grain rice
Hot sauce (recommended)

Combine first 8 ingredients and 7 cups of water in a 4-qt. slow cooker. Cover and cook on HIGH 8 hours or until beans are tender.

Serve with hot cooked rice, and, if you dare, hot sauce.


Crockpot Chicken Cassoulet
Serves 8-10

That’s “cass-o-lay” (it's French, ya know), and, yes, those are the old-fashioned and cheaper split chicken breasts for a change. I think the bones add to the flavor when cooking for a long time like this. And if you really, really miss the deadly “skin” you can leave that on, but don’t tell anyone I said so.

What's that? I already have a cassoulet recipe on this page? Well, it's easy but this is easier and it doesn't include lamb which the other does.

2 cans (15 oz) navy or cannelini beans
4 split chicken breasts, on the bone
3/4 cup carrot, chopped
1/2 cup each celery & onion, chopped
1 & 1/2 cups. tomato sauce
1 cup water
1 Tbsp Worcestershire sauce
1 can (15 oz) beef boullion or broth
1 tsp dried basil
1/2 tsp dried oregano
1 tsp paprika

Put the breasts in the pot first, add the liquid and then cover the chicken with the other ingredients.

Cook on low for about 8 hours, then remove the chicken breasts and tear the meat into bite-size pieces. Mash some of the beans to thicken the sauce, and place them and the chicken pieces back in the pot for a few minutes. It’s ready to serve whenever you’re ready.


Cuban Black Bean Soup
Serves 4

This one is almost too easy.

1 1/3 cups chopped onions
1 Tbsp minced garlic
1 jalapeho pepper, seeded and minced
1 tsp ground cumin
1/2 tsp each dried oregano and thyme
1/4 tsp pepper
2 ham hocks (1 1/2 Ib total)
4 15 oz cans black beans, rinsed
2 14 oz cans chicken broth
1 Tbsp fresh lemon juice
Garnish: chopped hard-cooked egg

Mix onions, garlic, jalapeno pepper, cumin, oregano, thyme and pepper in a 41/2-qt or larger slow-cooker. Top with ham hocks and beans; add the chicken broth.

Cover and cook on low 7 to 9 hours until meat on ham hocks is tender.

Lift out ham hocks. When cool enough to handle, remove and discard skin and fat. Remove meat from bones, chop coarsely and return to soup. Stir in lemon juice. Garnish with egg and serve this easy meat & veggie delight to your lucky eaters.
____________________________________________________________

Tuscan Sausage and Bean Soup
Serves 4 to 5

Here’s a great quick & easy soup for those days when you know you’ll come in from work, school or errands a little shivery and too tired to cook. You’ll do all your prepping in the morning while you’re fresh – right? - and be glad you did later.

1-1/4 cups dry Great Northern beans
1-3/4 cups beef broth
1/2 cup chopped onion
1 clove garlic, minced
1/2 tsp dried Italian seasoning, crushed
12 oz fresh Italian sausage links, cut into 1/2-inch slices
1 medium yellow squash or zucchini, sliced (2 cups)
1 14-oz can Italian-style diced tomatoes
1/3 cup dry red wine or water
1/2 of a 10-oz package frozen chopped spinach, thawed and well drained
Grated Parmesan cheese

Rinse beans and cover with 4 cups cold water.

Boil, uncovered, for 10 minutes; drain.

Meanwhile, in a medium skillet cook Italian sausage until brown and drain well on paper towels.

In a 3-1/2- or 4-quart crockery cooker combine the beans, water, beef broth, onion, garlic, Italian seasoning, cooked and drained Italian sausage, squash or zucchini, undrained tomatoes, and red wine or more water.

Cook, covered, on low heat setting for 11 to 12 hours or until beans are tender.

Just before serving, stir spinach into soup. Sprinkle each serving with Parmesan cheese.

____________________________________________________________

Pork & Lentil Stew
Serves 4

If you’re serving wine with the meal you could get fancy and call this "cassoulet" instead of "stew". And don’t shorten the cooking time or your lentils might be crunchy - you’d really hate that.

3/4 lb boneless pork shoulder
1 large onion, cut into wedges
2 cloves garlic, minced
2 tsp cooking oil
2 1/2 cups water
1 14 oz can diced tomatoes
4 medium carrots sliced 1/2 inch thick(2 cups)
2 ribs celery, thinly sliced
3/4 cup dried lentils
1-1/2 tsp dried rosemary, crushed
1 tsp instant beef bouillon granules
1/4 tsp salt
1/4 tsp pepper
Fresh rosemary sprigs (optional)

Trim fat from pork and cut into 3/4-inch cubes.

In a large nonstick skillet brown pork, onion, and garlic in hot oil for a few minutes.

Transfer mixture to a 3-1/2- to 4-quart slow cooker; add water, undrained tomatoes, carrots or parsnips(?), celery, lentils, rosemary, bouillon granules, salt, and pepper.

Cover and cook on high-heat setting for 4-1/2 to 5-1/2 hours or 12 hours on low. Serve in bowls with a fresh rosemary sprig to dress it up.

____________________________________________________________

Chicken & Wild Rice Soup
Serves 6

Don’t be shy about using canned soup to create a very exciting quick and easy like this. I know that if you had the time you’d boil a chicken for the stock. And you’d grow and dry your own herbs. And you might even buy a cow so you could get really fresh cream. But you don’t have time to do all that so it’s ok to open a can now and then.

3 cups water
1 14-oz can low-salt chicken broth
1 10 & 3/4-oz can low-fat, low-salt condensed cream of chicken soup
2/3 cup uncooked wild rice, rinsed and drained
1/2 tsp dried thyme, crushed
1/4 tso ground black pepper
3 cups chopped cooked chicken or turkey (about 1 pound)
2 cups shredded fresh spinach, rinsed well

In a 3-1/2- or 4-quart slow cooker, combine the water, broth, cream of chicken soup, uncooked wild rice, thyme, and pepper. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. To serve, stir in chicken and spinach.

____________________________________________________________

A Crock of Jambalaya
Serves 6

After you’ve made this tasty dish a few times you might switch to a pound of diced spicy sausage in place of – or in addition to – the chicken. And you have my permission – big deal - to buy one of the many really good ready-made cajun seasonings at your market rather than mix your own.

1 cup sliced celery
1 large onion, chopped
1 14 oz can low-sodium tomatoes, cut-up
1 14-1/2-oz can reduced-sodium chicken broth
1/2 of a 6-ounce can (1/3 cup) tomato paste
1 Tbsp Worcestershire sauce
1-1/2 tsp store-bought Cajun seasoning or mix it homemade (recipebelow)
1 lb skinless, boneless chicken breast halves or thighs, cut into 3/4-inch pieces
1-1/2 cups instant rice
8 oz cooked, peeled, deveined shrimp
3/4 cup chopped green sweet pepper

In a 3-1/2- or 4-quart crockery cooker combine celery, onion, undrained tomatoes, broth, tomato paste, Worcestershire sauce, and Cajun seasoning. Stir in chicken. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in rice, shrimp, and sweet pepper. Cover and let stand 10 to 15 minutes or until most of the liquid is absorbed and rice is tender. Makes 6 servings.

Home made Cajun Seasoning (if you prefer it to store-bought):
In a small bowl combine:
1/4 tsp white pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp ground red pepper
1/4 tsp paprika
1/4 tsp black pepper.

_____________________________________________________________

Cioppino
Serves 4-6

I'd really like to put this on my seafood page but it's a slow-cooker recipe and I promised to keep them separate. I also thought about leaving it out but it wouldn't be fair to cioppino-lovers. So here it is.

1 lb sea bass fillet, cubed
1 cup mushrooms, sliced
2 carrots, sliced
1 onion, chopped
1 green pepper, chopped
1 tsp minced garlic
1 15-oz can tomato sauce
1 14-oz can beef broth
1 tsp salt
½ tsp white pepper
½ tsp oregano
1 7-oz can cooked clams
½ lb cooked shrimp
1 6-oz pkg cooked crab meat
Minced parsley

Combine sea bass, vegetables, garlic, tomato sauce, beef broth and seasonings and dump into your slow cooker/crockpot. Cover, cook on Low 10-12 hours.

You could include the other seafood items with the initial ingredients but it's better to wait until 20 or 30 minutes before serving, then turn it up to high and stir in those three items.

Garnish with parsley before serving and expect lots of praise.
_____________________________________________________________

Beef & Fettucine Stew with Wine
Serves 4

Here’s a one-dish quick & easy that even includes the beverage. But I think I’d still have a glass of wine with it.

1 lb. beef stew meat
1 Tbsp. flour
1/8 tsp. pepper
1/2 cup red wine
2 cups low sodium beef broth
2 (14 oz.) cans Italian seasoned diced tomatoes, undrained
3 cloves garlic, minced
1 onion, chopped
9 oz. pkg. frozen cut green beans, thawed
9 oz. pkg.fresh refrigerated fettuccine, cut in half

Toss the beef with flour and pepper and place in a 3 1/2 quart or larger crockpot.

Add remaining ingredients except beans and pasta. Stir well. Cover and cook on low for 10-12 hours until beef is tender.

Now, stir in green beans & pasta and increase heat to high. Cover & cook about 10 minutes longer until pasta is tender. M-m-m-m-m good.
_____________________________________________________________

Split Pea Soup in the Crock
Serves 10-12

You could chop onions, mash garlic cloves and chop fresh thyme if you have plenty of time (and thyme leaves) but we’re about quick and easy. And certainly for a vegetarian version just omit the ham, the bone and use all water instead of broth; it’s still a wonderful soup.

1 ham bone with most meat removed
2 cups cubed fully cooked ham
2 lb dry split peas, sorted
1 Tbsp onion powder
1 tsp granulated garlic
1 cup finely shredded carrot
2 tsp dried thyme leaves
1/2 tsp white pepper
1/2 tsp salt
4 cups chicken broth
Enough water so the ham bone is we;;covered

In 4-6 quart crockpot, combine all ingredients except ham. Cover and cook on low for 10-12 hours or on high for 4-5 hours.

Remove and discard the bone when finished along with any gristly chunks of meat that may have come off the bone.

Just before serving, puree in a blender some or all of the soup for the desired consistency (some like it thick, some like it runny). Add the cubed ham after pureeing.

Serve this soup with oyster crackers and grilled cheese for a great easy meal.

_____________________________________________________________

A Crock of Ham & Potato Soup
Serves 6-8

This is a great way to use the ham left after serving it the day before as a baked entrée. Don’t have any? Just buy a couple of deli ham slices 1/2 to 3/4-inch thick.

3 & 1/2 cups red potatoes, peeled, diced
1/3 cup celery, finely chopped
1/3 cup onion, finely chopped
1 cup ham, diced
3 & 1/4 cups water
6 chicken bullion cubes
½ tsp salt
1 tsp pepper
5 Tbsp each flour & butter
2 cups milk

Stir first 8 ingredients into crockpot. Cook on low for 7-10 hours.

Just before serving, melt butter in a saucepan, add flour and gradually add milk, stirring constantly over medium heat until thick. Stir this into the crockpot and give it another 10 or 15 minutes. Done.
_____________________________________________________________

Great Northern Bean and Barley Soup
Serves 8-10

A really easy soup deal with no browning or prepping; just dump it all in and leave.

1 large potato, finely diced
1 carrot, finely diced
1 cup diced tomatoes
1 bay leaf
4 cups Great Northern beans, canned and undrained
1 cup barley, uncooked
2 cups cooked ham, finely diced
6 cups water
1 & 1/2 tsp each salt & pepper, or to taste

To your crock pot, add everything but the salt and pepper. Cook on high for 5 hours or low for 7-9.

Add salt and pepper and stir to combine. Toss the bay leaf and serve.

Was it really that easy? Yes.

_____________________________________________________________

Cassoulet in the Crock
Serves 8-10

Some crockpot recipes – or do you say, slow-cooker - are easier to "load and leave" than others; this is one of the easiest. Sure, you have to cut the lamb & chicken into cubes and you have to tie-up the herbs in cheesecloth; so what are we talking, 5 or 10 minutes tops? And when you get home no adding stuff or making gravy. Just fill the bowls, tear off hunks of the Italian or French bread you brought home and dig in.

1 lb dried great Northern beans, rinsed
2 cups chopped onions
1/4 tsp freshly ground black pepper
1 clove garlic, peeled and crushed
1 Tbsp chopped fresh parsley
1/4 lb salt pork, diced
1/2 lb each boneless lamb &, boneless chicken, cut into 1-inch cubes
1/2 lb hot or mild Italian sausage
1 can (15-oz) diced tomatoes, including liquid
2 whole cloves
1 bay leaf
1 sprig fresh thyme
3 cups canned beef broth
1 cup dry red wine

Add first 10 ingredients to your slow-cooker, wrap cloves, bay leaf and thyme in cheese cloth, tie with kitchen twine and add to the pot.

Pour beef broth and wine over all.

Cover; cook on LOW 9 to 10 hours until beans and meat are tender. Remove and discard spice bag. Serve up.


footer for slow cooker soups page