Cold weather and gatherings of family and friends call for warm, filling, and satisfying food cooked slowly to develop flavors. They taste fabulous and don’t require much attention, leaving you free to enjoy your company. Today’s recipes are all slow cooker comfort foods guaranteed to have everyone rushing to the table to taste what they’ve been salivating over for hours!
From soups that are perfect for lunch or as a starter to dinner, to full blown main courses, you will find lots of tantalizing recipes your family will love.
I have already bookmarked a bunch of them for The Artist and me to try, which ones capture your fancy?
Crockpot Slow Cooker Cowboy Baked Beans from Amy of Mom Spark
Crock Pot Bacon Cheeseburger Tater Tot Casserole from Julie of Julie’s Eats and Treats
Crock Pot Gumbo with Sausage, Chicken, and Shrimp from Tammillee of Tammilee Tips
Crock Pot Parsnip Ham Chowder from Lindsay of Cotter Crunch
Slow Cooker Coq au Vin from Carrie of The Frugal Foodie Mama
Slow Cooker Lemon Rosemary Lentil Soup from Melanie of Melanie Makes
Slow Cooker Pot Roast from Julia of A Cedar Spoon
Slow Cooker Quinoa, Sweet Potato, & Black Bean Vegetarian Chili from Karen of Kitchen Treaty
Slow Cooker Red Wine Pot Roast from Jeanette of Jeanette’s Healthy Living
Slow Cooker Red Wine Short Ribs from Julia of A Cedar Spoon
Slow Cooker Sweet Potato, Lentil, and Chicken Sausage Soup from Faith of An Edible Mosaic
Slow Cooker Taco Soup from Angie of Big Bear’s Wife
Slow Cooker Tomato Tortellini Soup from Abeer of Cake Whiz
Slow Cooker White Chicken Chili from Jennifer of Penny Pincher Jenny
Aren’t they all amazing?! So perfect for cozy weekends by the fire or after a day of skiing or snowball fights. And if you have family visiting during the holidays, these meals can be made in advance reducing your time in the kitchen when you prefer to spend time with your friends and family.
I hope you enjoy this gathering of slow cooker comfort foods and that they make your life simpler and more delectable.
Have a wonderful weekend!
Gluten-Free Tips:
To convert recipes to gluten-free, substitute with GF ingredients where possible or if not crucial, leave it out. If you are baking, use a gluten-free flour blend and use 120 grams per cup of flour called for in the recipe. Add 1/4 tsp of xanthan gum or 1/2 tsp of psyllium husk powder per cup. They both help avoid results that are crumbly. If you have questions, you can find a lot of information above by clicking on the “Gluten-Free” tab at the top of the page and you are welcome to contact me for more assistance.
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