If you’re hunkering down for the winter, chances are you’re cooking more at home. Soups, stews, pot roast – it’s high time for comfort food. If you want a stick-to-your-bones recipe that’s perfect for those 30 degrees and below days, make slow cooker goulash.
There is a lot of conversation around goulash and how to make this popular wintertime dish. While we aren’t calling our recipe Hungarian goulash, the dish did originate in Hungary. It’s a meat and vegetable stew seasoned with lots of paprika and other spices.
North Americans have reworked the recipe into a more familiar Hamburger Helper-style dish – and we aren’t complaining. The slightly spicy sauce, ground beef, and pasta combine for a comforting meal both the kids and adults at the table will love.
Make the meat sauce in your slow cooker, then stir in cooked elbow macaroni and plenty of cheddar cheese. Switch the slow cooker to WARM and melt a little extra cheese on top before serving or transfer to a baking dish and melt the cheese under the broiler for a few minutes. No matter how you serve it, slow cooker goulash is sure to warm you from the inside out this winter.
In a large skillet over medium-high, heat oil. Add onion and garlic. Cook until onion is translucent, about 3 minutes. Stir in ground beef, cooking until browned, about 5 minutes. Drain fat if necessary.
Add meat mixture to slow cooker crock with tomato puree, tomato sauce, diced tomatoes, bay leaf, paprika, salt and black pepper.
Cover slow cooker and cook on HIGH for 3 1/2 to 4 hours or LOW for 7 to 8 hours.
Meanwhile, cook pasta to al dente according to package directions. Drain and stir into crock with 1 cup shredded cheese.
If you’re celebrating Mardi Gras, you have to put this slow cooker cajun gumbo on your Fat Tuesday menu. Not only is gumbo a staple stew of the bayou, it’s also a classic southern comfort food dish you can serve throughout the winter.
This recipe is packed with meat, vegetables, and seafood and comes together with the help of you Hamilton Beach® slow cooker and rice cooker.
First, you’ll need to make a roux. The roux will act as a thickening agent and add a rich flavor (and colour) to the gumbo. In a skillet over medium heat, heat oil and add flour to make the roux. Whisking constantly, cook the roux until it turns a chocolate brown color. This should take about 15 minutes.
When the roux is finished, add celery, peppers, and onions to the skillet and cook for a couple of minutes. Add garlic and cook for another 2 minutes, then transfer to the slow cooker crock.
Add chicken broth, tomatoes, creole seasoning, chicken, sausage, and okra to the slow cooker crock. Cover and cook on HIGH for 3 ½ to 4 hours or LOW for 6 ½ to 7 hours. At the end of the cooking cycle, stir in shrimp and cook until they are just cooked through (about 20 minutes).
While the gumbo cooks, use your Hamilton Beach® rice cooker to make white rice. You can serve the gumbo over rice or use an ice cream scoop and serve with a “dollop” of rice on top and some fresh herbs for a nice presentation.
The flavours in this gumbo will transport you to Bourbon Street for the night. The andouille sausage adds a cajun kick while the okra and fresh shrimp speak to classic New Orleans cuisine. All this stew needs is a dash of Louisiana hot sauce and a piece of crispy French bread. Cheers to Carnival.
In a medium skillet over medium, heat oil and add flour to make a roux. Whisking constantly, cook roux until it turns a chocolate brown color. Lower heat as necessary to keep from burning. This will take about 15 minutes.
Stir in celery, green pepper and onion. Cook 1 to 2 minutes. Add garlic and cook another 2 minutes. Transfer mixture to slow cooker crock.
Add chicken broth, tomatoes, Creole seasoning, chicken, sausage and okra to slow cooker.
Cover and cook on HIGH for 3 ½ to 4 hours or LOW for 6 ½ to 7 hours. Stir in shrimp. Cook just until shrimp is cooked through.
Honey sesame chicken is a popular Chinese takeout order, but you can make a much healthier and more nutritious version at home with your slow cooker.
We love making Asian inspired dinners at home because it allows us to control exactly what ingredients are going into the meal – and we don’t have to skimp on any of the flavour.
With this recipe, you still do a little stir frying (the red and green bell peppers really make the dish pop), but you have the added benefit of tender, slow cooked chicken. After the chicken cooks for a few hours in a honey and soy sauce mixture (you could take this time to brush up on your chopsticks skills), transfer to a skillet or wok along with the vegetables for a quick sauté.
You could serve it over rice (we used a rice cooker to make perfect sticky rice), or in lettuce wraps for a handheld meal. If you want to make this a low-carb recipe, just omit the rice from the lettuce wraps.
Combine soy sauce, honey, rice vinegar, garlic, sesame oil, ginger and red pepper in slow cooker crock.
Add chicken to soy sauce mixture. Stir to coat chicken with sauce.
Cover and cook on HIGH for 2 to 2 1/2 hours or LOW for 3 1/2 to 4 hours.
Remove chicken from sauce. Transfer sauce mixture to skillet. Blend cornstarch with 2 tablespoons cold water. Over medium-high heat, add cornstarch and cook until thickened. Cut chicken into bite-sized pieces and return to sauce. Add red bell pepper strips and cook 4 minutes or until peppers are crisp tender.
Serve over rice. Sprinkle with green onions and toasted sesame seeds.
I’m sure you’ve heard people declaring “new year, new me.” But here at Hamilton Beach it’s more like “new year, new soup recipe.”
I love a slow cooker soup. This slimmed-down version is perfect if you’re looking for a soup recipe that nixes the milk, half and half, and cheese. Am I the only one trying to eat less cheese after indulging at all those holiday parties? I didn’t think so.
We started with a pound of dry great northern beans. If you’re used to grabbing a few cans at the grocery store, try buying a bag of dry beans the next time you’re there. They’re cheaper and you can better control the ingredients (for example, some canned beans have added salt and flavouring).
Your Hamilton Beach® slow cooker is a great vessel for soaking dry beans. We added the beans to the crock with 6 cups of water and let them soak overnight. When you wake up, drain the water and leave the beans in the crock before adding the rest of the soup ingredients.
Add all of the ingredients besides the spinach and chicken to the crock and cook on HIGH for 4 to 5 hours or LOW for 6 to 7 hours.
Before serving, stir in spinach (or kale) and chicken to heat them through. To save on time, we cut up a rotisserie chicken and added it to the soup. Rotisserie chicken is great to have on hand to throw into soups, pasta, or tacos throughout the week. And at around $5 a piece, you can pick one up at the grocery store before a busy week to ensure you get some protein in every meal.
We topped this colorful chicken soup with a few extra fennel fronds and served it with a crunchy, dunkable baguette. Feel free to skip the bread if you’re being extra strict with your diet this time of year. Whether you’re serving it for family dinner on a chilly winter night or making it for your weekly meal prep, this soup is sure to satisfy.
At my house, holiday meal side dishes get just as much attention as the turkey. Green bean casserole, mashed potatoes, stuffing, cranberry sauce – it’s hard to choose a favourite. So of course I help myself to a little of everything and fill my plate to the rim each holiday.
If you need another tasty side to add to the holiday buffet, throw this slow cooker corn casserole into the mix.
This easy, cheesy recipe cooks from start to finish in the slow cooker, freeing stovetop up for finishing the gravy and your oven for baking the dinner rolls.
Stir together creamed corn, frozen corn, corn muffin mix, Greek yogurt, shredded cheddar cheese, butter, eggs, minced onion, salt and pepper. Pour the mixture into the slow cooker crock and cook.
With the slow cooker covered, cook on HIGH for 2 ½ to 3 hours or on LOW for 5 to 6 hours.
What’s great about slow cookers (especially on holidays) is that they function as both cooking and serving vessels. Switch your slow cooker to WARM and place the slow cooker on your buffet so your guests can serve themselves. I don’t know about you, but having one less dish to wash during the post-Thanksgiving cleanup marathon is welcome.
Prefer to leave the slow cooker in the kitchen? Transfer the corn casserole from the crock to a festive dish. Just sprinkle with chives and bacon (oh yes!) before taking it to the table.
Slow cooker corn casserole is a little salty, a little sweet, and a creamy addition to your already-too-full holiday plate.