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Slow Cooker Dinners from Around the World

  • David Malosh

    Polynesian Pulled Pork

    Makes: 8 servings

    Slow Cook: 9 hours on LOW

    Let Rest: 10 minutes

    Recipe courtesy of Sandra Lee.

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  • David Malosh

    Beef Mole Stew

    Makes: 4 servings

    Slow Cook: 6 hours on HIGH

    Recipe courtesy of Sandra Lee.

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  • Italian-Style Steak, Mushrooms and Onions

    Makes: 4 servings

    Prep: 15 minutes

    Slow Cook: 6 hours on HIGH or 8 hours on LOW

    Variation: Stir up a stew. Cut chuck steak into 1-1/4-inch pieces. In place of Cubanelle peppers and red pepper, add 1 pound small red-skinned potatoes, halved. Increase broth to 1 cup. During last 25 minutes of cooking time, add 2 packages (10 ounces each) frozen peas, thawed.

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  • Mexican 16-Bean Tomato and Chorizo Stew

    Makes: 10 cups

    Prep: 15 minutes

    Soak: overnight

    Slow Cook: 6 hours on HIGH or 8 hours on LOW

    Variation: Tweak it for kids. Substitute tomatoes seasoned with garlic and olive oil for chili-style tomatoes. Add 2 packets Goya Sazon seasoning. Replace chorizo with 3/4 pound boneless, skinless chicken breasts cut into 1-1/2-inch pieces. Serve with warm corn tortillas.

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  • Asian Five-Spice Meatballs

    Makes: 6 servings

    Prep: 20 minutes

    Slow Cook: 6 hours on HIGH or 8 hours on LOW

    Variation: Turn it into an Asian-inspired meatloaf. Reduce panko to 3/4 cup; shape meat mixture into a 7x4-inch loaf. Set aside 2 tablespoons of the ketchup mixture and pour remainder into slow cooker. Place meatloaf on top and spread with reserved ketchup mixture. Instead of rice, serve with cooked Chinese egg noodles and steamed snow peas.

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  • Jamaican Country Ribs

    Makes: 6 servings

    Prep: 15 minutes

    Slow Cook: 6 hours on HIGH or 8 hours on LOW

    Variation: Try a Southern spin. Omit jerk seasoning, pineapple juice and flour. Add 2 cups prepared barbecue sauce, such as KC Masterpiece. Replace black beans with black-eyed peas. Serve with French fries and coleslaw.

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  • Tuscan Chicken and Beans

    Makes: 6 servings

    Prep: 15 minutes

    Slow Cook: 6 hours on HIGH or 8 hours on LOW

    Variation: Make lamb stew. Instead of chicken, substitute 2 pounds lamb stew meat, cut into 1-1/2-inch pieces. Use traditional diced tomatoes instead of fire-roasted. Replace oregano with mint.

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  • Alexandra Grablewski

    Chicken Tagine

    Makes: 4 servings

    Prep: 10 minutes

    Slow Cook: 2 1/2 hours on HIGH or 5 hours on LOW

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  • Yunhee Kim

    Creamy Turkey Ragu

    Makes: 6 servings

    Prep: 15 minutes

    Slow Cook: 6 hours on HIGH or 8 hours on LOW

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  • Kate Mathis

    Indonesian Beef

    Makes: 6 servings

    Prep: 15 minutes

    Cook: 6 minutes

    Slow Cook: 6 hours on HIGH or 8 hours on LOW

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  • Alexandra Grablewski

    Cassoulet

    Makes: 8 servings

    Prep: 15 minutes

    Slow Cook: 4 hours on HIGH or 7 1/2 hours on LOW

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  • Kate Mathis

    Sweet and Sour Stuffed Cabbage Rolls

    Makes: 6 servings

    Prep: 20 minutes

    Cook: 15 minutes

    Slow Cook: 5 hours on LOW

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