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peach cobbler recipe in slow cooker and served up with ice cream

Super Slow Cooker Recipes—Dessert, Entrees, Sandwiches, Too!

/Updated /3 Comments/in /by Mary Hunt
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In keeping with one of my favorite philosophies of food, “Life is uncertain. Eat dessert first!”, today’s first super recipe is the easiest dessert ever—and most likely the best peach cobbler you and your family will have ever tasted, I mean devoured.

peach cobbler recipe in slow cooker and served up with ice cream

 

Slow Cooker Peach Cobbler

Just three ingredients and your slow cooker. What could be easier?

  • fresh peaches
  • white cake mix
  • butter
peach cobbler recipe in slow cooker and served up with ice cream
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4.34 from 3 votes

Slow Cooker Peach Cobbler

Fresh peaches, a boxed cake mix and butter in your slow cooker—the perfect summer dessert that won't heat up the kitchen! What's not to love? Yummy scrumptious!
Prep Time5 minutes
Cook Time2 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 386kcal

Ingredients

  • 6 fresh, ripe peaches peeled and sliced
  • 1 white cake mix
  • ½ cup butter, 1 stick

Instructions

  • Place sliced peaches in the bottom of 3 or 4-quart slow cooker.
  • In a medium bowl, combine the dry, unprepared cake mix with the butter.
  • Cut the butter into the cake mix with a pastry blender (or fork or potato masher) until crumbly.
  • Sprinkle cake mix mixture over peaches. 
  • Apply the slow cooker lid.
  • Optional: Place paper towel on top of slow cooker before applying the lid (to catch and absorb any condensation that may collect while cooking).
  • Cook on HIGH for 2-3 hours or on LOW for about 4 hours.

Nutrition

Calories: 386kcal | Carbohydrates: 63g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 31mg | Sodium: 549mg | Potassium: 254mg | Fiber: 2g | Sugar: 37g | Vitamin A: 721IU | Vitamin C: 7mg | Calcium: 152mg | Iron: 2mg

Slow Cooker Hawaiian Chicken

This is so delicious when served over rice or on hamburger buns. No heating up the kitchen or the BBQ. Super easy, too!

  • boneless, skinless chicken breasts
  • sweet barbecue sauce
  • canned pineapple, sliced or chunks, drained
  • fresh cilantro (optional)
  • hamburger buns (optional)
Slow Cooker Hawaiian Chicken
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4.50 from 2 votes

Slow Cooker Hawaiian Chicken

Tender, juicy chicken slow-cooked with sweet pineapple and tangy barbecue sauce. Serve over rice for an easy dinner or pile it on buns for tropical-inspired pulled chicken sandwiches. A family favorite that practically makes itself!
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Main Course
Cuisine: Hawaiian
Servings: 6
Calories: 471kcal

Ingredients

  • 2 lbs boneless skinless chicken breasts
  • 1 15-ounce bottle sweet barbecue sauce
  • 1 20-ounce can pineapple, drained (chunks or slices both work)
  • 1 tablespoon chopped fresh cilantro optional
  • 6 hamburger buns optional, for sandwiches

Instructions

  • Layer the chicken in the bottom of your slow cooker (4-quart size works best).
  • Add sauce by pouring half the bottle of barbecue sauce over the chicken.
  • Top with pineapple, scattering slices or chunks around the chicken.
  • Cover and cook on LOW for 4–6 hours, until the chicken is tender and shreds easily.
  • Shred the chicken on a cutting board with two forks, then return it to the slow cooker.
  • Stir in remaining sauce to coat the chicken evenly.
  • Serve and enjoy over rice, on buns, or in lettuce wraps. Garnish with cilantro or green onions, if desired.

Notes

BBQ Sauce: Montgomery Inn Barbecue Sauce is my personal favorite...tangy, sweet, and fat-free. But any sweet or smoky BBQ sauce you love will work.
Make it spicy: Add a teaspoon of sriracha or crushed red pepper flakes.
Meal prep: This recipe freezes beautifully. Store cooled chicken in airtight containers or freezer bags for up to 3 months.
Serving ideas: Try it over cauliflower rice for a low-carb option, tucked into tortillas for pineapple-chicken tacos, or spooned onto baked sweet potatoes.

Nutrition

Calories: 471kcal | Carbohydrates: 65g | Protein: 37g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 1119mg | Potassium: 894mg | Fiber: 3g | Sugar: 40g | Vitamin A: 256IU | Vitamin C: 12mg | Calcium: 108mg | Iron: 3mg

Slow Cooker French Dip Sandwiches

slow cooker French dip sandwiches Philippe the Original and Cole’s recipe

  •  boneless beef roast
  • soy sauce
  • beef bouillon
  • bay leaf
  • whole black peppercorns
  • dried rosemary
  • dried thyme
  • garlic powder
  • French rolls, sliced

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Slow Cooker Coffee Pot Roast

  • onions
  • beef roast
  • coffee
  • soy sauce
  • garlic
  • oregano
  • bay leaf
Slow Cooker Coffee Pot Roast plate top view mashed potatoes carrots thyme
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4.34 from 3 votes

Slow Cooker Coffee Pot Roast

A fork-tender beef roast infused with rich, savory flavor, thanks to the unexpected addition of brewed coffee. It’s hearty, comforting, and practically cooks itself while you go about your day.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Main Course
Cuisine: American
Servings: 8
Calories: 323kcal

Ingredients

  • 2 large onions sliced
  • 3 pounds beef rump roast or chuck roast for more marbling
  • 1 cup strong brewed coffee
  • ¼ cup soy sauce
  • 1 clove garlic minced
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • Root vegetables potatoes, carrots, parsnips (optional)
  • Salt and pepper to taste

Instructions

  • Place the sliced onions in the bottom of a large slow cooker.
  • Lay the roast on top of the onions.
  • In a small bowl or measuring cup, stir together the coffee, soy sauce, garlic, oregano, and bay leaves. Pour this mixture over the beef.
  • Cover and cook on Low for 6–8 hours, until the roast is fall-apart tender.
  • Optional: During the last hour of cooking, add potatoes, carrots, or your favorite root vegetables. They’ll soak up the broth and turn buttery soft.
  • Remove bay leaves before serving. Slice or shred the roast and serve with vegetables and pan juices ladled over top.

Notes

This roast makes fantastic leftovers. Shred the beef and use it in sandwiches, quesadillas, or even on top of baked potatoes.
If your slow cooker runs hot, check for doneness at the 6-hour mark.
For extra depth, you can sear the roast in a hot skillet before adding it to the slow cooker, but if you’re pressed for time, skip it. The coffee and slow braise bring plenty of flavor on their own.
Pair with a simple green salad or crusty bread to round out the meal.

Nutrition

Calories: 323kcal | Carbohydrates: 3g | Protein: 34g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 545mg | Potassium: 640mg | Fiber: 1g | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 4mg

Pork Chops with Apricot-Hoisin Sauce

Is there anything better than pork chops with a fruity savory-sweet sauce? Get ready because this Asian inspired slow cooker recipe may become a family favorite!

  • pork chops
  • chicken broth
  • apricot preserves
  • Hoisin sauce
  • cornstarch
  • cilantro (optional)
slow cooker pork chops recipe broccoli twice baked potato
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4.50 from 2 votes

Slow Cooker Pork Chops with Apricot-Hoisin Sauce

Tender pork chops simmered in the slow cooker until juicy, then topped with a glossy apricot-Hoisin glaze. It’s a little sweet, a little savory, and a whole lot of delicious comfort food with an Asian-inspired twist.
Prep Time5 minutes
Cook Time10 minutes
Slow cooking3 hours
Total Time3 hours 15 minutes
Course: Main Course
Cuisine: Asian
Servings: 6
Calories: 276kcal

Ingredients

  • 6 pork chops bone-in or boneless, about ¾-inch thick
  • Salt and pepper to taste
  • ¼ cup chicken broth or vegetable broth if preferred
  • ½ cup apricot preserves orange marmalade works in a pinch
  • 3 tablespoons Hoisin sauce
  • 2 teaspoons cornstarch for thickening
  • 2 tablespoons cilantro or parsley finely chopped (for garnish)

Instructions

  • Lightly season pork chops with salt and pepper. Place in a 6- or 7-quart slow cooker.
  • Pour in chicken broth. Cover and cook on Low until pork chops are tender, about 3 hours (add extra time if using thick or bone-in chops).
  • Remove pork chops to a plate, cover loosely with foil, and keep warm.
  • Turn the slow cooker to High and let the cooking liquid heat for 10 minutes.
  • In a small bowl, whisk together apricot preserves, Hoisin sauce, and cornstarch until smooth. Stir into hot broth and cook, stirring constantly, until thickened, 2–3 minutes.
  • Return pork chops to the slow cooker or plate them and spoon sauce over the top. Garnish with cilantro or parsley before serving.

Notes

Hoisin sauce: Look for it in the Asian aisle of most supermarkets or online. It’s a thick, slightly sweet, and salty sauce made with soybeans, garlic, and spices. If you can’t find it, a mix of soy sauce and a little honey can work in a pinch.
Apricot preserves: Swap with peach or orange marmalade if that’s what’s in your fridge. The flavor profile will shift slightly, but it’ll still be tasty.
Make it a meal: Serve with mashed potatoes, rice, or roasted veggies to soak up every drop of sauce.

Nutrition

Calories: 276kcal | Carbohydrates: 17g | Protein: 29g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 238mg | Potassium: 527mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 55IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg
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3 replies
    • Mary Hunt says:

      Coffee is the integral ingredient in Coffee Pot Roast. If you are asking because you don’t have that available as an ingredient, stop by Starbucks or another shop and purchase an 8oz strong coffee. If you question comes from not wanting to ingest coffee, I suggest you try another recipe. I don’t have a substitute for the coffee in this recipe 🙁

      Reply
      • Sandra C Wegmann says:

        4 stars
        Tell her you can always use a cup of instant coffee — I keep a jar of instant in the pantry for a couple of friends that stop by that like decaf.

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