Summer Slow Cooker Recipes & Tips
July 01, 2019
Slow cooking in summer?
You better believe it. A sultry Texas summer is coming our way, and the last thing you’ll want to do is turn on the oven. Put on the sunscreen, get outside with the kids and don’t worry about dinner! These recipes have ya covered.
Slow Cooker Brisket Sofrito
This is one of our easiest recipes and a crowd favorite. In less than 5 minutes, 7 easy ingredients are thrown in the slow cooker and you’re out the door! Leftovers are also great for breakfast tacos, which can be the perfect breakfast solution with protein.
If you’re looking for a more long-term meal solution, learn how to batch cook with this recipe!
Four-Way Slow Cooker Shredded Beef
If you aren’t in a Tex-Mex mood (because you probably had it for breakfast and lunch already. . . YUM) this shredded beef recipe gives you the freedom to try Asian, Indian and BBQ-style inspirations. It doesn’t get much better than having different flavors for your hungry family to pick from!
Open-Faced Pot Roast Sandwich
Tender pot roast piled high on Texas toast with melted cheese and caramelized onions. Are you hungry yet?
Korean Braised Short Ribs
These fall-apart ribs are a perfect combination of sweet, spicy, and Korean flavors.
Slow Cooked Whiskey Molasses Beef
Fire up the slow cooker in the morning and have delicious, tender beef when you get home.
Sweet Onion & Pepper Beef Sandwiches with Au Jus
Look no further for the perfect grab n’ go snack! The kids and their friends will be lining up in the kitchen for these after pool-time. Take a break from the same ol’ sandwiches! Get the recipe.
After-Work Beef Pot Roast Dinner
This roast will leave your family thinking you cooked all day long. Skip the hassle and have a hearty meal on the table with almost no work involved!
Slow Cooking Tips
- Use the right size slow cooker: They come in an array of sizes commonly ranging from 1 quart to 8 1/2 quarts. To ensure your dish turns out properly, always use the size specified in the given recipe.
- Always pre-thaw: Never add frozen foods (poultry, meat and even vegetables) to a slow cooker, doing so lengthens the time food may linger in the food safety danger zone (40°F to 140°F). Instead, pre-thaw food in the refrigerator overnight.
- Don’t overfill: Every slow cooker should have a “fill line,” about 1/2 to 2/3 of the way up — don’t pile up ingredients past this. Over filling will create a longer cooking time and, at worst, cause food safety issues.
- No Peeking: Resist the temptation to lift the lid to check on a recipe’s progress. Each time you do, heat escapes and an additional 15 to 20 minutes of cooking time will need to be tacked on.
- Uniformity Matters: Chop vegetables and meat into equal sized pieces to prevent overcooking. Layer dense vegetables like potatoes and carrots on the bottom and sides where heat is most intense. Delicate ingredients, like green beans or asparagus, should be added in the last 30 minutes to hour of cook time.
- Last Minute Additions: Add dairy products, such as milk and sour cream, during the last 15 minutes of cooking to warm up. Consider adding fresh herbs and citrus zests to add brightness and extra flavor to your finished dish.