Slow cookers are one of my favorite appliances, but it seems like nobody uses them anymore! They’re so easy to use – all you have to do is add the ingredients to it, turn it on high or low, and put a timer on, and you come back to ready meals in just a few hours! Slow cookers do a wonderful job at thoroughly cooking the ingredients while keeping them moist and flavorful. These recipes are perfect for on-the-go people who like to come home to hot, ready, and delicious meals.
Slow Cooker Mashed Potatoes
Do you like creamy, buttery, garlicky, delicious mashed potatoes? If so, this recipe is for you. Slow cookers aren’t just for soups and stews! I love these potatoes because the vegetable broth gives them a delicious flavor and keeps them incredibly moist.
How to Make Slow Cooker Mashed Potatoes:
First, peel the potatoes and cut into large chunks
Then, place potatoes in a slow cooker, pour the broth over the potatoes and cook on high for 2 hours.
Next, drain the potatoes over a large bowl and save the broth and put the potatoes back into the slow cooker and add the butter and the 1/4 cup reserved vegetable broth.
Last, mix with a hand mixer then add milk, salt, and pepper and mix again.
The final product is so creamy and delicious you’ll definitely come back for more! Check out the recipe link here for ingredients and instructions.
If you loved our first slow cooker recipe above you are going to love this white bean and squash soup!
One of my favorite things to do in the winter is to beat the cold with a fresh bowl of hot soup! This white bean and squash soup recipe will surely warm you up! Squash is one of my favorite vegetables, and it pairs so well with kale in this recipe! This white bean and squash soup is so hearty and delicious. When I made this soup for my mom she said, “I can’t stop eating it! I think that means my body was missing all of these nutrients!” And she’s right! Your body can start to crave nutrients that it’s missing! This soup is packed with vitamin A, C, E, B, and other great nutrients such as folate and magnesium!
Lets get started!
First, drain and rinse the cannellini beans and peel and cut the butternut squash into cubes
Next, dice the onion, chop the celery and chop the kale into big chunks then add all of the ingredients into the slow cooker and cook on high for 4-6 hours on low
Serve with desired toppings and enjoy! For full recipe and instructions click here.
Looking for more slow cooker recipes? Join us on our Facebook Live episode coming up on 1/15/19 at 11:30 am with Registered Dietitians Klara and Kaitlin! We’ll be cooking up a vegetarian lentil chili, with one surprising ingredient! Check out the recipe here for a little sneak preview!
Looking for more recipes ideas and how to meal plan for you and your family? Reach out to us at 301-474-2499 or at firstname.lastname@example.org to set up an appointment with on of our Registered Dietitians!
Contributions to this blog by Christin Hensley, Dietetic Intern