3 Drool-Worthy Herbs and Spices Crockpot Recipes to Try

Using a crockpot for cooking is perfect for anyone who wants to come home to a delicious home-cooked meal. If you have a full time job but still want to cook and eat healthy food, a slow cooker is just what you need. To make usual stews and soups healthier and more flavorful, make it a habit to add all-natural herbs and spices to your recipes. Get creative for more unique and drool-worthy meals!

Here are 3 herbs and spices crockpot recipes that you need to try now:

1. Crockpot Chili Chicken

What you need:

  • 3 boneless and skinless chicken breasts
  • 1 medium onion, chopped
  • 2 cups diced tomatoes
  • 2 cups green salsa
  • 2 cups white beans
  • 1 3/4 cups corn kernels
  • 1 3/4 cups chicken broth
  • 1 tablespoon green chile peppers
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • Salt and ground black pepper to taste

In your slow cooker, combine the onion, diced tomatoes, green salsa, white beans, corn, chicken broth, chile peppers, oregano and cumin. Stir until all ingredients are well-combined. Lay the chicken breasts on top of the mixture. Toss to coat. Cook on low for 6-8 hours, until chicken shreds easily with a fork. When ready, completely shred chicken, return to slow cooker and stir. Serve warm.

2. Herb-Crusted Slow Cooker Pork Roast

What you need:

  • 1/2 kg. pork roast (trimmed of fat)
  • 1/3 cup dry white wine
  • 1 tablespoon honey
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon oregano

Mix together ginger, garlic powder, salt, celery salt, black pepper, mustard, basil thyme and oregano in a small bowl. On the fat side of the roast, cut 1/4-inch deep slits about 1 1/2 inches apart. Rub the herb mixture all over the roast, making sure it is completely covered. Place the meat on the slow cooker. Pour wine over it then drizzle with honey. Cook on high for 3-4 hours or until pork roast is tender.

3. Onion and Celery Crockpot Stuffing

What you need:

  • 2 eggs, beaten
  • 12 cups white bread, cubed
  • 4 cups chicken broth
  • 1 cup butter
  • 2 cups chopped onion
  • 2 cups chopped celery
  • 1 cup mushrooms
  • 1/4 cup chopped parsley
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon ground black pepper
  • 1 1/2 teaspoon dried thyme
  • 1 1/2 teaspoon dried marjoram
  • 1 1/2 teaspoon sage
  • 1 teaspoon poultry seasoning

Melt the butter in a skillet over medium heat then sauté the onion, celery, mushrooms and parsley until tender. Place the vegetable in a large bowl, adding the bread, salt, pepper, thyme, marjoram, sage and poultry seasoning. Toss to mix ingredients well. Add broth and eggs. Transfer everything to a slow cooker and cook on high heat for 40-50 minutes. Reduce the heat to low then cook for another 6-8 hours.

Try these drool-worthy herbs and spices slow cooker recipes and enjoy a healthy and fulfilling meal.

3 Fuss-Free Slow Cooker Recipes Using Herbs and Spices

A slow-cooker is inexpensive, economical and is a great tool to use to transform budget ingredients into a 5-star style dish. It’s time that you make the most out of your weekends by enjoying flavorful home-cooked meals using your crock-pot.

Here are 3 recipes that use healthy herbs and spices that you can try:

Herb-Crusted Slow Cooker Pot Roast

What you need:

  • 1/2 kg. pot roast, fat trimmed
  • 1/3 cup dry white wine
  • 1 tbsp. honey
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried thyme
  • 1/2 tsp. oregano
  • 1/2 tsp. celery salt
  • 1/2 tsp. ground ginger
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dry mustard
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. salt

Combine basil, thyme, oregano, celery salt, ginger, garlic powder, mustard and black pepper in a small bowl. Set aside. Cut the fat side of the pot roast with 1/4-inch deep slits (1 1/2 inches apart). Rub the spice mixture all over the roast until covered completely. Pour white wine and honey over the top. Cook the pot roast in a crock-pot for 3-4 hours or until tender. Serve with mashed potatoes or with mixed vegetables if desired.

Slow Cooker Chili Chicken

What you need:

  • 3 boneless and skinless chicken breasts
  • 2 cups diced tomatoes
  • 2 cups green salsa
  • 1 3/4 cups cooked corn kernels
  • 1 3/4 cups white beans
  • 1 3/4 cups chicken broth
  • 1/2 cup sliced green chili peppers
  • 1 onion, chopped
  • 1/2 tsp. dried oregano
  • 1/4 tsp. ground cumin
  • Salt and ground black pepper to taste

Combine tomatoes, green salsa, corn, beans, chili peppers, onion, oregano, cumin, salt, black pepper and chicken broth in a slow cooker. Stir to combine ingredients well. Place chicken breasts on top of the mixture. Cook on a slow cooker over low heat for 6-8 hours or until chicken flakes easily. When ready, remove chicken, shred completely then return to cooker and stir. Serve warm.

Crock-Pot Spinach Marinara Sauce with Herbs

What you need:

  • 3 1/2 cups peeled and crushed tomatoes
  • 1 3/4 cups sliced mushrooms
  • 1 1/4 cups chopped spinach
  • 1/3 cup grated carrots
  • 3/4 cup tomato paste
  • 1/4 cup olive oil
  • 1 onion, chopped
  • 5 cloves garlic, minced
  • 2 bay leaves
  • 2 1/2 tbsps. crushed red pepper flakes
  • 2 tbsps. dried basil
  • 2 tbsps. dried oregano
  • 2 tbsps. salt

Mix together tomatoes, mushroom, spinach, carrots, tomato paste, olive oil, onion, garlic, bay leaves, red pepper flakes, basil, oregano and salt in a crock-pot. Cover and cook over high heat for 3-4 hours. Stir, then cook for 2 hours more over low heat. Pour over cooked pasta and serve immediately.

Forget take-outs for a while – take the time to enjoy a mouth-watering slow-cooked meal with herbs and spices with your family.

Easy Meals – From Freezer to Crockpot

Dinner in a rush?

It is 6 p.m., you just got home from work, you have 1 hour to feed your family and get back out the door to a practice/game/recital/meeting and you have no idea what’s for dinner.

Does this sound like a common story in your life? I admit, it happens to often in my life as well. What a difference it makes when you have a meal figured out, even better – have it already prepared and ready to eat!

I received in the mail this week an ad for a meal prep business. It is a great service where you can go to their kitchen and prepare freezer meals, or purchase ready prepared freezer meals that you simply heat and serve. I looked through the menu and ingredients and decided that I could do better myself. So I did some thinking and planning and in less than 2 hours (after the grocery shopping) I had 10 meals in my freezer ready to go (and one of those included a meal for 10 for my family over the holiday weekend).

I have written before about the beauty of the slow cooker (“crock pot”), so I won’t go into detail on how to use your slow cooker. But instead focus on making ahead meals to make using your slow cooker even easier! If you simply take 15 minutes in the morning for meal prep, put all the ingredients in the slow cooker, when you get home dinner is hot and ready to serve.

So now let’s take it even one step further.

1. Spend 1-2 hours on the weekend, prepare several meals and put them in your freezer.

2. One day ahead, remove tomorrow’s meal from the freezer, place in the refrigerator to thaw.

3. In the morning (when life is busy), simply empty your freezer container into the slow cooker. Turn on low heat and arrive home to a delicious smelling house and dinner ready to eat.

Tips for freezing meals

1. Place meat into your freezer container last so when you pour it into the slow cooker it will be on the bottom.

2. Remove all the air out of your freezer container to maintain freshness.

3. Make 2 of each meal and store for up to 3 months.

4. Though more tender foods such as legumes and fish work well in the slow cooker, I recommend sticking to firmer meats such as pork, chicken and beef for freeze-ahead slow cooker meals.

Meal ideas

Simply place the ingredients into a freezer container in the layers listed below. Remove all of the air from the container, label your container with meal name and date of storage and place in the freezer.

You can find lots of recipes for slow cooker meals, but it isn’t necessary. You can use some basics that you and your family enjoy and put together an array of different flavor options.

1. Start with vegetables or fruit you enjoy – sweet peppers, white or sweet potatoes, winter squash, onions, apples, pineapple. Chop pieces to uniform sizes.

2. Add flavors you love. Adding dried herbs and sauces to your freezer packet works well. For the most flavor add fresh herbs or other finishing touches such as citrus (orange, lemon, lime), cheeses or high quality olive or nut oils before serving.

a. Asian flavors may include basil, brown sugar, curry, garlic, ginger, sesame or soy sauce.

b. Italian flavors may include basil, Parmesan cheese, garlic, oregano, sun dried tomatoes, or marinara sauce.

c. Mediterranean flavors may include capers, feta cheese, garlic, olive oil, olives, oregano, parsley or tomatoes.

d. Mexican flavors may include cilantro, chilies, coriander, cumin, corn, lime, paprika.

3. Add protein – chicken, pork or beef. Often the cheaper and fattier cuts of meat work wonderfully because they will remain tender. Leaner cuts such as pork tenderloin or white meat chicken breasts will become drier with slow cooking.

Nutty Chicken

Chop 2 cups fresh broccoli, 2 large carrots and place in freezer container. Place 3-4 chicken breasts in container (for 4 servings). Mix together ½ C soy sauce, 1 TB maple syrup, 2 tsp. cornstarch, 2 minced garlic cloves, 2 tsp. fresh ginger. ¼ tsp. cayenne pepper and ½ C chicken broth until combined. Pour sauce over chicken and vegetables. Remove air and seal freezer container. Label bag and date. Use within 3 months and top with sliced green onion and slivered almonds before serving.

There are endless options of meals you can prepare – find some interesting recipes or use the simple steps above to create your own. Give it a try and enjoy the benefits: reduced stress, money saved on eating out, a well nourished family – the effort is worth the benefits! Happy cooking!