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The Best Slow Cooker Recipes For Two

It’s critical to pick the appropriate recipe. Most slow-cooking dishes will have some planning, so begin by gathering the necessary ingredients. Look for slow-cooking for two that contain eggs if you seek vegetarian meals. A romantic meal is the best method to wow your significant other, and the best part is that it’s entirely straightforward!Slow Cooker Recipes For Two

These slow-cooked meals are perfect for a romantic dinner for two and are fantastic for cooking. These recipes may be made the night before and then reheated when you’re ready to eat. Make a couple of extras to save for a quick lunch the next day. You’ll have plenty of leftovers to eat later this way. This is especially useful if you are expecting visitors.

You can make the tastiest slow cooker dishes the night before. You can prepare the ingredients the night before if you want to cook them ahead of time. Please place them in a different container and move them the next day. It’s ideal if you’re only cooking for two people. With a slow cooker recipe, you can’t go wrong! The options are limitless!

Here Are Some Best Slow Cooker Recipes For Two

Pumpkin Chili

One tablespoon canola oil, one big onion, diced one small green pepper, chopped one tiny sweet yellow pepper, chopped one minced garlic clove 1 pound turkey ground 1 is capable of (15 ounces) pumpkin in a solid pack 1 (14 1/2 oz.) can tomatoes, diced (undrained) chile powder (approximately 4-1/2 tablespoons) salt (1/4 teaspoon) a quarter teaspoon of pepper Toppings to choose from Sour cream, shredded cheddar cheese, corn chips, and chopped green onions.

Sauté the onion, green and yellow peppers, and garlic in oil in a large skillet until soft. Cook for a further minute after adding the garlic. In a skillet, crumble the turkey. Cook, occasionally stirring, until the meat is no longer pink. Fill a 3-quart slow cooker halfway with water. Combine the pumpkin, tomatoes, chili powder, salt, and pepper in a mixing bowl. Cook on low for 7-9 hours, covered. Serve with toppings as desired.

Slow-Cooked Sunday Chicken

Two small carrots, peeled and sliced into 2-inch chunks 1/2 celery rib, sliced into 2-inch chunks 1/2 medium onion, chopped 1 cup fresh green beans, sliced (2-inch pieces) 2 bone-in chicken breast halves (7 ounces each), skin removed two small red potatoes, halved two cooked and chopped bacon strips 3/4 cup of boiling water one teaspoon bouillon granules (chicken) salt (1/4 teaspoon) a quarter teaspoon of dried thyme 1/4 teaspoon basil (dried) a pinch of black pepper.

Layer the first seven ingredients in the order mentioned in a 3-quart slow cooker. Pour the water, bouillon, salt, thyme, basil, and pepper over the top. Stirring is not allowed. Cover and cook for 6-8 hours, or until veggies are cooked, and a thermometer inserted in the chicken registers 170°. Remove the chicken and veggies from the pan. If desired, thicken the cooking fluids for gravy.

Slow-Cooker Pork Chops

split 1/2 cup all-purpose flour 1/2 teaspoon mustard powder one teaspoon garlic-pepper mixture a quarter teaspoon of salt four pork loin chops (boneless) (4 ounces each) 2 tbsp. oil (canola) 1 (14 1/2 oz.) can broth made with chicken

Combine 1/4 cup flour, mustard, garlic pepper, and seasoned salt in a shallow bowl. One at a time, add the pork chops and dredge to coat. Brown chops on both sides in oil in a large skillet. Fill a 5-quart slow cooker halfway with water. Pour the broth over the pork chops. Cook on low for 2-3 hours, covered, or until meat is cooked. Transfer the pork to a warm serving platter. Cook, covered, on high until gravy thickens, whisking in the remaining flour until smooth.

Slow-Cooked Stuffed Peppers

Four delicious red peppers, medium one, can (15 ounces) rinsed and drained black beans 1 cup pepper jack cheese, shredded 3/4 gallon salsa 1 sliced small onion 1/2 cup corn (frozen) 1/3 cup converted long-grain rice, uncooked one, and a quarter tablespoons chili powder 1/2 teaspoon cumin powder Optional reduced-fat sour cream.

Remove the tops and discard them, as well as the seeds. Mix beans, cheese, salsa, onion, corn, rice, chili powder, and cumin in a large mixing bowl; spoon into peppers. Put everything in a 5-quart slow cooker that has been sprayed with cooking spray. 3-4 hours on low, covered, until peppers are soft and filling is heated through. Serve with sour cream if preferred.

Apple Butterscotch Crisp

3 cups peeled and thinly sliced tart apples (about three medium) 1/3 cup brown sugar, packed 1/4 cup flour (all-purpose) a quarter cup of quick-cooking oats 1/3 cup ready-to-eat pudding mix with butterscotch 1/2 teaspoon cinnamon powder 1/4 cup diced cold butter Optional vanilla ice cream

In a 1-1/2-quart slow cooker, place the apples. Combine the brown sugar, flour, oats, pudding mix, and cinnamon in a small mixing basin. Using a pastry cutter, cut in the butter until the mixture resembles coarse crumbs. Sprinkle on top of the apples. Cook for 2 1/2 to 3 1/2 hours on low, or until apples are soft. If preferred, serve with ice cream.

Pulled Pork Sandwiches

Place the tenderloin in a 3-quart slow cooker, cut in half. Toss the pork with ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, and pepper. Cook on low for 4-5 hours or until meat is cooked. Remove the meat and shred it with two forks. Return to the slow cooker and heat until hot. If desired, serve with coleslaw on toasted bread or buns.

Creamy Italian Chicken

Four chicken breast halves, boneless and skinless (6 ounces each) 1 envelope salad dressing mix (Italian) 1 cup of water one package softened cream cheese (8 ounces) 1 (10-3/4 oz.) can undiluted condensed cream of chicken soup one can (4 ounces) drained mushroom stems and bits Pasta or rice that has been cooked Optional: fresh oregano, minced.

In a 3-quart slow cooker, place the chicken. Mix the salad dressing mix with the water and pour over the chicken. Cook on low for 3 hours, covered. Remove the chicken from the equation. Allow it to cool somewhat before shredding the meat with two forks. Return the slow cooker to its original position. Cream the cream cheese and soup together in a small mixing dish until smooth. Add the mushrooms and mix well. Pour the sauce over the chicken. Cook for 1 hour more, covered, until chicken is tender. Serve with rice or spaghetti. Sprinkle with oregano if desired.

Home-Style Chicken Soup

1 (14 1/2 oz.) can one can chopped tomatoes, undrained (14 1/2 ounces) reduced-sodium chicken broth 1 cup cooked chicken cubes one can (8 ounces) drained mushroom stems and bits 1/4 cup carrots, sliced 1/4 cup celery, cut 1/8 teaspoon dried thyme one bay leaf 3/4 cup egg noodles, uncooked

Combine the first eight ingredients in a 1-1/2-quart slow cooker. Cook on low for 6 hours, covered. Cover and cook on high for 15-20 minutes, or until noodles are soft. Bay leaf should be discarded.

Slow & Easy Baby Back Ribs

In a 5-quart slow cooker, place the ribs. Combine the onion, ketchup, brown sugar, vinegar, tomato paste, paprika, Worcestershire sauce, mustard, salt, and pepper in a small mixing bowl; pour over the ribs. Cook on low for 5-6 hours or until meat is cooked covered. Transfer the ribs to a serving plate and keep them heated. Remove the fat from the cooking fluids and place them in a small pot. Bring the water to a boil. Blend cornstarch and water until smooth. Gradually pour the liquid into the pan. Bring to a boil, then reduce to low heat and cook, constantly stirring, for 2 minutes, or until the sauce has thickened. Serve alongside ribs.

Tuscan-Style Chicken

Two cans (each 14 1/2 ounces) 10 small red potatoes (approximately 1 pound), quartered one medium onion, diced one can (6 ounces) tomato paste Italian stewed tomatoes, undrained two rosemary sprigs, fresh four minced garlic cloves, one teaspoon extra virgin olive oil 1/2 teaspoon basil leaves, dried 1 tsp Italian seasoning, divided one broiler/fryer chicken (3–4 lbs), chopped up and skin removed a half teaspoon of salt a half teaspoon of pepper 5-3/4 ounces (1 jar) drained pimiento-stuffed olives.

Combine the first eight ingredients in a 5-quart slow cooker. 1/2 teaspoon Italian seasoning, stirred in. Place the chicken on top of that. Season with salt, pepper, and the rest of the Italian spice. Serve with olives on top. Cook for 6-7 hours on low, or until chicken is tender. Before serving, toss out the rosemary sprigs.

What Is The Best Size Slow Cooker For Two?

Buy a 3-quart slow cooker if you’re only cooking for one or two people. A 3-quart (or three 1/2-quart, as some brands sell them) slow cooker is ideal if you’re cooking for one to two people and don’t like leftovers or don’t have the space to store them in the fridge or freezer. If you’re only cooking for one or two people, a 2- or 3-quart slow cooker will suffice. These are ideal for small-batch cooking because they only prepare enough meals for two people, and this will feed five to eight people in one sitting or is great for batch cooking and freezing. Choose a smaller 3.5-liter slow cooker if you’re only cooking for one or two people and won’t be freezing leftovers (usable volume of around 2 liters).

What Is The Best Meat To Cook In A Slow Cooker?

Select the appropriate cut: With the moist, low heat of a slow cooker, fatty and harsher meats like chuck roasts, short ribs, pig shoulders, and lamb shanks (think rich and more challenging meats) become meltingly tender. Pork tenderloin, for example, is a leaner cut that tends to dry up. Similarly, dark meat chicken (thighs, drumsticks, etc.) tastes delicious Cheaper cuts of beef brisket, hog shoulder, lamb shoulder, and chicken thighs cook well in slow cookers. You can also use less beef because prolonged cooking concentrates the meaty flavor throughout the meal.

Is It Possible To Cook Raw Chicken In A Slow Cooker?

Is it possible to cook raw chicken in a crockpot? That is how you begin. Place uncooked chicken in the bottom of your slow cooker. You can use any raw chicken, but I prefer boneless, skinless chicken breasts since they are easier to work with when the chicken is cooked. If you haven’t overfilled your slow cooker with ingredients, raw chicken cooked on low will usually cook about 4-6 hours. The less time required, the more sauce in the pot and the fewer pieces of chicken Cover and cook on “High” for 4 to 5 hours, or “Low” for 6 to 8 hours, or until the breasts reach an internal temperature of 160 to 165 degrees Fahrenheit and the thighs reach 170 degrees Fahrenheit.

If you’re cooking for two people, you’ll be able to locate one-pot and two-pot dishes. You can even cook a bit for yourself and serve the rest to your partner. Many of these dishes take less than 10 minutes to prepare, so you may prepare them ahead of time and cook them afterward. These meals can also be served as an appetizer or a romantic dinner for two.

Smaller foods are perfect for a slow cooker, and it’s an excellent option for smaller servings of food. Soups and stews for two people can be made in a Crock-Pot. They’re simple to construct and immensely useful. They’ll be a big hit at your house. You won’t be sorry you tried a Half-crocked dinner!

Conclusion

Recipes for two people should be included in a decent Slow Cooking cookbook. It’s not just a terrific resource for one-person meals, but it also has some delectable sweets. Chinese takeaway chicken is a terrific option for a romantic meal. It’s nutritious and can be made the night before, allowing you to enjoy the evening together. This recipe can also be made ahead of time and then cooked the next day.

Slow cooker recipes are a terrific alternative whether you’re cooking for two or just one. They’re flavorful, nutritious, and quick to prepare, and they don’t take up much time in the kitchen. Plus, there will never be any leftovers! Breakfast, lunch, and dinner recipes are included in this collection. Don’t forget about dessert! Some of our favorites have been included.