4 Summer Slow-Cooker Recipes

by Nicole Kiley, MSc, RD

Slow Cooker Quinoa-Summer Squash Casserole

Serves 5
Equipment: 5- to 6-quart slow cooker
Prep Time: 30 min.
Ready In: 4 hours
Ingredients
• 12 oz. tomatillos, husked, rinsed and chopped
• 1 pint cherry tomatoes, chopped
• 1 bell pepper, chopped
• ½ cup finely chopped white onion
• 1 Tbsp. lime juice
• 1 tsp. salt
• 1 cup quinoa
• 1 cup feta cheese crumbles, divided
• 2 lbs. small yellow summer squash, cut into ¼-inch slices
• 2 Tbsp. fresh oregano, chopped
Directions
• Combine tomatillos, tomatoes, pepper, onion, lime juice and salt in a medium bowl.
• Lightly coat a 5- to 6- quart cooker with avocado oil. Layer quinoa, 1/3 cup feta cheese and all of the squash in the slow cooker. Top with another 1/3 cup cheese. Spread the tomatillo mixture on top, but don’t stir the ingredients together. Refrigerate the remaining cheese to use for the topping.
• Cover and cook on low for 4 hours. Serve sprinkled with oregano and the remaining 1/3 cup cheese.

Barbecue Pulled Chicken

Serves 6 to 8
Equipment: 6-quart slow cooker
Prep Time: 25 min.
Ready In: 5 hours & 30 min.
Ingredients
• 1 8-ounce can reduced-sodium tomato sauce
• 1 4-ounce can chopped green chiles, drained
• 3 Tbsp. cider vinegar
• 2 Tbsp. honey
• 1 Tbsp. paprika
• 1 Tbsp. tomato paste
• 1 Tbsp. Worcestershire sauce
• 2 tsp. dry mustard
• 1 tsp. ground chipotle chile
• ½ tsp. salt
• 2 ½ lb. boneless, skinless chicken thighs
• 1 small onion, finely chopped
• 1 garlic clove, minced
Directions
• Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion, and garlic; stir to combine.
• Set on low and cook for 5 hours (until the chicken can be pulled apart).
• Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.

Slow Cooker Chicken Tikka Masala with Cauliflower

Serves 6
Equipment: 5- to 6- quart slow cooker
Prep Time: 15 min.
Ready In: 4 hours (cooked on high), 8 hours (cooked on low)
Ingredients
• 1 lb. boneless skinless chicken thighs, chopped
• 1 lb. boneless skinless chicken breast, chopped
• 2 tsp. grapeseed oil
• 1 onion, diced
• 4 garlic cloves, minced
• 1 Tbsp. ginger, minced
• 2 Tbsp. tomato paste
• 2 Tbsp. garam masala
• 2 tsp. paprika
• 2 tsp. kosher salt
• 1/8 tsp. cayenne pepper
• 28 oz. canned fire roasted diced tomatoes
• 3 cups cauliflower florets
• 1 cup canned light coconut milk (full-fat)
Directions
• Heat grapeseed oil over medium high heat. Add the onion and cook for 6 to 8 minutes until beginning to brown. Add the garlic and ginger. Cook for 1 minute. Add the tomato paste, garam masala, paprika, salt, and cayenne pepper. Stir and cook 1 to 2 minutes until very fragrant.
• Add to the slow cooker along with the chicken and diced tomatoes. Cook on high for 4 hours or low for 8 hours. Thirty minutes before it’s done, add the cauliflower and coconut milk. Let finish cooking with the lid open to reduce the sauce.

Sweet Potato & Quinoa Chili

Serves: 4
Equipment: 5 quart pot
Prep Time: 12 min.
Ready In: 40 min.
Ingredients
• 1 15 oz. can unsalted black beans, drained
• 1 15 oz. can unsalted kidney beans, drained and rinsed
• 1 15 oz. can fire roasted potatoes
• 1 can 6 oz. tomato paste
• 1 large sweet potato (with skin)
• 1 cup dry quinoa
• 1 onion, diced
• 5-6 garlic cloves, minced
• 1 Tbsp. avocado oil
• 1 ½ Tbsp. chili powder
• 1 Tbsp. cumin
• 1 tsp. dried oregano
• Dash garlic powder (may add more)
• Dash onion powder (may add more)
• Dash Himalayan sea salt
• 4 cups water or low-sodium vegetable broth, more as needed
• Avocado, cilantro and/or diced onion, for garnish (optional)
Directions
• In a large pot, heat oil over medium heat. Add onions, cook until soft and slightly browned (about 7 to 10 minutes). Add garlic, cook for another minute or so. Add tomato paste, chili powder, cumin, oregano, garlic powder and onion powder, cook for 2 more minutes stirring constantly.
• Add tomatoes, liquids, beans and sweet potato, stir until combined. Add quinoa, bring to a boil, reduce heat, cover slightly ajar and cook for 30 to 40 minutes, stirring occasionally. Chili is ready when sweet potatoes are tender. May add additional liquid to chili for desired thickness.

4 Summer Slow-Cooker Recipes