Damn Delicious: 100 Super Easy, Super Fast Recipes - Rhee Chung-Ah (2016)

5. QUICK-FIX SLOW COOKER

Need to put a healthy and exciting dinner on the table, night after night? Let the slow cooker do the work for you. With just 10 to 15 minutes of prep, you can throw everything into the slow cooker, leave for work, and come home to a delicious meal. Just set it and forget it.

SLOW-COOKER FRENCH TOAST

Did you know that French toast can easily be made in your slow cooker? It’s the perfect indulgence for a lazy Sunday brunch so you’re not slaving away in the kitchen all morning. Don’t forget to pair it with Grapefruit Mimosas!

SERVES 8
PREP TIME: 15 MINUTES
TOTAL TIME: 1 HOUR 45 MINUTES

FOR THE CRUMB TOPPING

¼ cup all-purpose flour

¼ cup packed brown sugar

½ teaspoon ground cinnamon

4 tablespoons unsalted butter, chilled and cut into cubes

1 (20-ounce) loaf challah, sliced

2 cups whole milk

4 large eggs

Zest of 1 lemon

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 cup fresh blueberries

2 tablespoons confectioners’ sugar, for serving, optional

¼ cup chopped toasted pecans, for serving, optional

1. Make the crumb topping: Combine the flour, sugar, and cinnamon in a small bowl. Add the cold butter, toss to coat, and then use your fingers to work the butter into the dry ingredients until the mixtures resembles coarse crumbs; set aside.

2. Lightly coat the inside of a 5- or 6-quart slow cooker with nonstick spray. Cut the challah slices in half crosswise; arrange them in the slow cooker in several layers, overlapping slightly.

3. In a large glass measuring cup or another bowl, whisk together the milk, eggs, lemon zest, vanilla, cinnamon, and nutmeg. Pour the batter evenly over the bread slices.

4. Sprinkle the crumb topping evenly over the bread slices. Top with the blueberries.

5. Cover and cook the French toast on low heat for 3 hours or on high for 1 ½ hours, until a knife comes out clean.

6. Serve immediately, sprinkled with confectioners’ sugar and pecans, if desired.

PER SERVING: CALORIES 403 FAT 14g PROTEIN 13g CARB 56g FIBER 1g CHOL 122mg IRON 3mg SODIUM 444mg

SLOW-COOKER SPINACH LASAGNA

This vegetarian lasagna is pretty effortless. All you have to do is layer your uncooked noodles with the marinara sauce, spinach filling, and mozzarella and let the slow cooker do the work. Easy! No need to pre-boil the noodles here. You can even swap out the spinach for other veggies, if you choose.

SERVES 8
PREP TIME: 15 MINUTES
TOTAL TIME: 6 HOURS 15 MINUTES

1 (28-ounce) can crushed tomatoes

¼ cup fresh basil leaves, minced

1 tablespoon Worcestershire sauce

1 tablespoon sugar

1 teaspoon Italian seasoning

½ teaspoon garlic powder

Kosher salt and freshly ground black pepper, to taste

2 (10-ounce) packages frozen chopped spinach, thawed and drained

1 (15-ounce) container whole-milk ricotta cheese

½ cup freshly grated Parmesan cheese

9 lasagna noodles

2 cups shredded mozzarella cheese

2 tablespoons chopped fresh parsley leaves, for garnish, optional

1. Lightly coat the inside of a 6-quart slow cooker with nonstick spray.

2. In a large bowl, whisk together the tomatoes, basil, Worcestershire, sugar, Italian seasoning, and garlic powder; season with salt and pepper to taste. Set the marinara aside.

3. In a medium bowl, mix together the spinach, ricotta, and Parmesan; set the spinach filling aside.

4. Spread 1 cup of the marinara in the bottom of the slow cooker. Top with 3 lasagna noodles, breaking to fit if necessary. Top with half the spinach filling and ½ cup of the mozzarella. Repeat with 3 more noodles, 1 cup marinara, the remaining spinach filling, and ½ cup mozzarella. Top with the remaining 3 noodles, 1 cup marinara, and the remaining 1 cup mozzarella.

5. Cover the slow cooker, and cook the lasagna on low heat for 4 to 6 hours, or until the noodles are tender. Serve immediately, garnished with parsley, if desired.

PER SERVING: CALORIES 381 FAT 16.7g PROTEIN 24g CARB 35g FIBER 5g CHOL 47mg IRON 4mg SODIUM 682mg

SLOW-COOKER CHICKEN STOCK

Homemade chicken stock is the perfect way to repurpose leftover chicken bones and carcass, along with all those lingering veggies in your fridge. But don’t worry, the slow cooker does all the work for you. Just set the timer and walk away, literally, for 12 to 18 hours. I like to have plenty on hand, especially when soup and stew season starts in the fall, because at the end of the day, a box of stock doesn’t even compare to homemade.

MAKES 6 CUPS
PREP TIME: 10 MINUTES
TOTAL TIME: 18 HOURS

1 whole chicken carcass or leftover chicken bones

1 large onion, quartered

2 parsnips, chopped

3 stalks celery, chopped

3 carrots, chopped

3 cloves garlic

1 tablespoon black peppercorns

3 bay leaves

2 sprigs fresh rosemary

2 sprigs fresh thyme

1 sprig fresh dill

7 cups water

Kosher salt and freshly ground black pepper, to taste

1. Place the chicken, onion, parsnips, celery, carrots, garlic, peppercorns, bay leaves, rosemary, thyme, and dill into a 6-quart slow cooker. Stir in 7 cups water until well combined; season with salt and pepper to taste.

2. Cover and cook on low heat for 12 to 18 hours; let cool, and strain, discarding vegetables and herbs.

3. Store in airtight containers in the refrigerator for 3 to 4 days or in the freezer for up to 3 months.

PER SERVING: CALORIES 10 FAT 0g PROTEIN 1g CARB 1g FIBER 0g CHOL 0mg IRON 0mg SODIUM 160mg

SLOW-COOKER ENCHILADA ORZO

If you’re ever in the mood for cheesy enchiladas without the work of rolling, wrapping, and baking, then this recipe is for you. It offers all the creamy goodness and flavor of enchiladas but is made much more conveniently. Simply throw everything but the orzo in the slow cooker, set the time and temperature before heading out for the day, and add the pasta 30 minutes before serving time. If you want to go all out, top this off with sour cream, salsa, avocado, or a combination.

SERVES 6 (8 TO 12 AS A SIDE)
PREP TIME: 10 MINUTES
TOTAL TIME: 8 HOURS 40 MINUTES

1 (14.5-ounce) can fire-roasted diced tomatoes

1 (10-ounce) can enchilada sauce

1 (4.5-ounce) can chopped green chiles, drained

1 ½ cups vegetable broth, plus more as needed

1 (15.25-ounce) can corn kernels, drained

1 (15-ounce) can black beans, drained and rinsed

4 ounces cream cheese, cut into cubes

2 cups dried orzo (pasta shaped like a large grain of rice)

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 tablespoons chopped fresh cilantro leaves, for garnish, optional

1. Put the diced tomatoes and their juices, the enchilada sauce, green chiles, ½ cup of the vegetable broth, the corn, and black beans into a 5- or 6-quart slow cooker; stir until well combined. Top with the cubes of cream cheese.

2. Cover the slow cooker, and cook on low heat for 7 to 8 hours or on high heat for 3 to 4 hours.

3. Uncover, and stir the tomato mixture until the cream cheese is well combined. Stir in the orzo and the remaining 1 cup broth. Cover and cook on high heat for 30 minutes more, stirring after 15 minutes. Add more vegetable broth as needed until the desired consistency is reached. Season with salt and pepper.

4. Serve immediately, garnished with the cilantro, if desired.

PER SERVING: CALORIES 461 FAT 8.6g PROTEIN 16g CARB 80g FIBER 11g CHOL 21mg IRON 4mg SODIUM 1413mg

SLOW-COOKER CHICKEN BURRITO BOWLS

These burrito bowls are the perfect solution for those times you need a Chipotle fix, but you get much more chicken when you make them at home. This recipe is enough to feed a crowd, so if you live in a small household, be prepared to enjoy this all week. You can serve this with sour cream, shredded lettuce, or salsa, if you choose.

SERVES 6
PREP TIME: 15 MINUTES
TOTAL TIME: 6 HOURS 30 MINUTES

1 pound boneless, skinless chicken breasts

2 cups chicken stock

1 (14.5-ounce) can fire-roasted diced tomatoes

1 (4.5-ounce) can chopped green chiles, drained

1 canned chipotle chile in adobo sauce, plus 1 tablespoon sauce

2 cloves garlic, minced

1 ½ teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon cayenne pepper

Kosher salt and freshly ground black pepper, to taste

1 cup long-grain white rice (see Note)

1 (15-ounce) can black beans, drained and rinsed

1 (15-ounce) can whole-kernel corn, drained

1 cup shredded Cheddar cheese

1 Roma tomato, diced, for garnish, optional

2 tablespoons chopped fresh cilantro leaves, for garnish, optional

1. Put the chicken breasts in a 6-quart slow cooker. Add 1 cup of the chicken stock, the fire-roasted tomatoes and their juices, the chiles, chipotle chile and adobo sauce, the garlic, chili powder, cumin, oregano, and cayenne pepper, and stir to combine. Season with salt and pepper to taste.

2. Cover the slow cooker, and cook on low heat for 3 to 4 hours or on high for 1 to 2 hours. Remove the chicken breasts to a cutting board, shred the meat, and return the shredded chicken to the pot with its juices.

3. Stir in the rice, black beans, corn, and remaining 1 cup chicken stock. Cover the pot, and cook on high heat for 1 to 2 hours, or until the rice is tender.

4. Top with the Cheddar. Cover and cook until the cheese has melted, 10 to 15 minutes.

5. Transfer the chicken and bean mixture to bowls, and serve immediately, garnished with the fresh tomato and cilantro, if desired, and other toppings of your choice.

Note: You can substitute 2 to 3 cups instant rice for quicker cooking—30 to 45 minutes on high heat, or until the rice is tender. Or swap in brown rice for a more wholesome bowl.

PER SERVING: CALORIES 391 FAT 8.5g PROTEIN 30g CARB 48g FIBER 8g CHOL 63mg IRON 3mg SODIUM 1112mg

SLOW-COOKER HONEY-GARLIC CHICKEN AND VEGGIES

This is one of those surefire tried-and-true recipes that you can make any time, 365 days a year if you choose. Rain or shine, winter or summer, all it takes is 10 minutes to prep everything. Then press cook and voilà, you get a hearty, comforting meal for everyone to enjoy. So easy. So good. Many of the Damn Delicious readers have told me this is now their all-time favorite slow-cooker recipe.

SERVES 4
PREP TIME: 10 MINUTES
TOTAL TIME: 8 HOURS 10 MINUTES

FOR THE HONEY-GARLIC SAUCE

½ cup reduced-sodium soy sauce

½ cup honey

¼ cup ketchup

2 cloves garlic, minced

1 teaspoon dried basil

½ teaspoon dried oregano

¼ teaspoon crushed red pepper flakes

¼ teaspoon freshly ground black pepper

8 bone-in, skin-on chicken thighs (see Note)

1 pound baby red potatoes, halved

1 pound baby carrots

1 pound green beans, trimmed

2 tablespoons chopped fresh parsley leaves, for garnish, optional

1. Make the honey-garlic sauce: In a large bowl, combine the soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes, and black pepper.

2. Put the chicken thighs, potatoes, carrots, green beans, and honey-garlic sauce in a 6-quart slow cooker, stirring to coat with sauce. Cover and cook on low heat for 7 to 8 hours or on high for 3 to 4 hours, basting once every hour.

3. Serve the chicken immediately, with the potatoes, carrots, and green beans. Garnish with the parsley, if desired.

Note: If you like your chicken with a crispy skin, you can quickly broil it before adding it to the slow cooker. Preheat the oven to broil. Arrange the chicken thighs on a baking sheet, skin side up, and broil until crisp, 3 to 4 minutes.

PER SERVING: CALORIES 502 FAT 7.3g PROTEIN 35g CARB 78g FIBER 8g CHOL 110mg IRON 5mg SODIUM 1527mg

SLOW-COOKER MAPLE DIJON CHICKEN AND BROCCOLI

This recipe is great for beginners and lazy cooks alike. That’s right, both the main and side are made together, smothered in real maple syrup, two types of mustard, and a little bit of orange zest. It’s convenient—and delicious.

SERVES 4
PREP TIME: 10 MINUTES
TOTAL TIME: 6 HOURS 20 MINUTES

FOR THE MAPLE DIJON SAUCE

⅓ cup pure maple syrup

3 tablespoons Dijon mustard

1 tablespoon whole-grain mustard

1 tablespoon red wine vinegar

2 cloves garlic, minced

½ teaspoon dried rosemary

½ teaspoon dried oregano

Zest of 1 orange (see Note)

Kosher salt and freshly ground black pepper, to taste

8 teaspoons brown sugar

8 bone-in, skin-on chicken thighs

Kosher salt and freshly ground black pepper, to taste

2 tablespoons unsalted butter

2 heads broccoli, cut into florets (see Note)

2 tablespoons chopped fresh parsley leaves, for garnish, optional

1. Make the maple Dijon sauce: In a medium bowl, whisk together the maple syrup, both mustards, the vinegar, garlic, rosemary, oregano, and orange zest. Season with salt and pepper to taste; set aside.

2. Using your fingers, work the brown sugar, about 1 teaspoon per thigh, onto both sides of the chicken. Season with salt and pepper to taste.

3. Melt the butter in a large ovenproof skillet over medium-high heat. Add the chicken thighs, starting with skin side down, and sear both sides until golden brown, 2 to 3 minutes per side.

4. Transfer the seared chicken thighs to a 6-quart slow cooker. Stir in the maple Dijon sauce. Cover and cook on low heat for 5 to 6 hours or on high for 2 to 3 hours. Add the broccoli florets during the last 30 minutes of cooking time.

5. Serve the chicken and broccoli immediately with plenty of the sauce. Garnish with the parsley, if desired.

Note: Lemon zest can be substituted for the orange zest, or use a combination. Brussels sprouts can be substituted for the broccoli.

PER SERVING: CALORIES 366 FAT 12.3g PROTEIN 31g CARB 35g FIBER 3g CHOL 125mg IRON 2mg SODIUM 704mg

SLOW-COOKER FRENCH DIP SANDWICHES

Set your slow cooker right before you leave for work so you can come home to the most tender, melt-in-your-mouth French dip sandwiches. The meat, slow-cooked for 8 hours, becomes moist, tender, and packed with maximum flavor. The leftover au jus can come in handy for gravies or beef stews!

SERVES 8
PREP TIME: 15 MINUTES
TOTAL TIME: 8 HOURS 20 MINUTES

2 cups beef broth

¼ cup balsamic vinegar

2 tablespoons Worcestershire sauce

2 tablespoons reduced-sodium soy sauce

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon Sriracha sauce, optional

1 (3-pound) boneless beef chuck roast, trimmed

2 onions, thinly sliced

4 cloves garlic, peeled and left whole

1 bay leaf

8 mini (5-inch) baguettes or sandwich buns, split lengthwise

8 slices provolone cheese, halved

1. In a large bowl, whisk together the beef broth, balsamic vinegar, Worcestershire sauce, soy sauce, rosemary, thyme, and Sriracha.

2. Put the chuck roast in a 5- or 6-quart slow cooker. Add the beef broth mixture along with the onions, garlic cloves, and bay leaf.

3. Cover the slow cooker, and cook on low heat for 7 to 8 hours or on high heat for 3 to 4 hours.

4. Preheat the oven to 450°F. Transfer the roast to a cutting board and thinly slice it against the grain, reserving the beef broth mixture. Remove and reserve the onions from the broth mixture, and skim the fat from the surface.

5. Arrange the baguettes or sandwich buns, cut sides up, on a baking sheet. Bake until the bread is lightly toasted, 2 to 3 minutes.

6. To serve, fill the baguettes with beef and the reserved onions, if desired. Top with the cheese slices, and return to the oven until the cheese has melted, about 2 minutes more.

7. Serve immediately with the beef broth mixture for dipping.

PER SERVING: CALORIES 652 FAT 34.3g PROTEIN 51g CARB 33g FIBER 3g CHOL 168mg IRON 5mg SODIUM 755mg

SLOW-COOKER KOREAN BEEF

This low and slow recipe transforms budget-friendly chuck roast into an almost effortless, tender Korean beef. Serve it on a bed of rice, wrap it in lettuce, or serve it in tacos. You can also use the leftover sauce as a condiment for plain white rice.

SERVES 8
PREP TIME: 10 MINUTES
TOTAL TIME: 8 HOURS 40 MINUTES

1 cup beef broth

½ cup reduced-sodium soy sauce

½ cup packed brown sugar

4 cloves garlic, minced

1 tablespoon sesame oil

1 tablespoon rice wine vinegar

1 tablespoon freshly grated ginger

1 teaspoon Sriracha sauce, plus more to taste

½ teaspoon onion powder

½ teaspoon ground white pepper

1 (3-pound) boneless beef chuck roast, cut into 1-inch cubes

2 tablespoons cornstarch

¼ cup water

2 green onions, thinly sliced, for garnish, optional

1 teaspoon sesame seeds, for garnish, optional

1. In a large bowl, whisk together the beef broth, soy sauce, brown sugar, garlic, oil, vinegar, ginger, Sriracha, onion powder, and white pepper.

2. Put the chuck roast in a 5- or 6-quart slow cooker. Stir in the beef broth mixture until well combined.

3. Cover and cook on low heat for 7 to 8 hours or on high heat for 3 to 4 hours, or until the cubes of meat are very tender but still retain their shape.

4. In a small bowl, whisk together the cornstarch and ¼ cup water. Stir the mixture into the broth in the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.

5. Serve immediately, garnished with the green onions and sesame seeds, if desired.

PER SERVING: CALORIES 482 FAT 26.3g PROTEIN 40g CARB 19g FIBER 0g CHOL 153mg IRON 3mg SODIUM 700mg

TIP

This high-protein, high-iron, low-fat dish is a perfect choice for anyone looking to boost their iron intake.