Once upon a time slow cookers were used just for stews, pot roasts and casseroles. The kitchen gadget was more about convenience than pleasure, a shortcut for part-time chefs with full-time jobs to get a meal on the table. But something happened over the years. The slow cooker slowly got a makeover, shaking off its frumpy, culinary image and becoming one of the hottest go-to gadgets in the kitchen.

From crustless spinach and mushroom quiche in the morning to vegetarian lasagna in the evening, these four, unique slow cooker recipes are effortlessly delicious.

Crustless Spinach & Mushroom Quiche
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Almost every home cook has a quiche disaster story. Soggy vegetables, runny eggs, a crust that doesn’t flake, a center that collapses like a sinkhole – these are just a few of the things that can ruin a homemade quiche. Still, you don’t need to be a professional chef to perfect this elegant and savory breakfast treat. Let your slow cooker do the work for you. Plus, if you want to turn this into a vegetarian recipe, simply skip the bacon. (Image via Better Homes & Gardens)
Crustless Spinach & Mushroom Quiche
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Almost every home cook has a quiche disaster story. Soggy vegetables, runny eggs, a crust that doesn’t flake, a center that collapses like a sinkhole – these are just a few of the things that can ruin a homemade quiche. Still, you don’t need to be a professional chef to perfect this elegant and savory breakfast treat. Let your slow cooker do the work for you. Plus, if you want to turn this into a vegetarian recipe, simply skip the bacon. (Image via Better Homes & Gardens)
Servings
6servings
Servings
6servings
    Ingredients
    • 10 oz package Frozen Spinach thawed, drained and chopped
    • 4 Strips of Bacon
    • 1 tbsp Extra-Virgin Olive Oil
    • 2 cups Portobello Mushroom coarsely chopped
    • 1/2 cup Red Pepper chopped
    • 1 1/2 cups Shredded Gruyere or Swiss Cheese
    • 8 Eggs
    • 2 cups Whole Milk
    • 2 tbsps Chives
    • 1/2 tsp Salt
    • 1/2 tsp Pepper
    • 1/2 cup Biscuit Mix
    • Cooking Spray
    • Disposable Slow Cooker Liner
    Servings: servings
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    Ingredients
    • 10 oz package Frozen Spinach thawed, drained and chopped
    • 4 Strips of Bacon
    • 1 tbsp Extra-Virgin Olive Oil
    • 2 cups Portobello Mushroom coarsely chopped
    • 1/2 cup Red Pepper chopped
    • 1 1/2 cups Shredded Gruyere or Swiss Cheese
    • 8 Eggs
    • 2 cups Whole Milk
    • 2 tbsps Chives
    • 1/2 tsp Salt
    • 1/2 tsp Pepper
    • 1/2 cup Biscuit Mix
    • Cooking Spray
    • Disposable Slow Cooker Liner
    Servings: servings
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      Instructions
      1. Line slow cooker with disposable slow cooker liner, and then coat liner with nonstick cooking spray.
      2. Cook bacon in a medium skillet. Drain, crumble and set aside. In the same skillet, add mushrooms, red pepper and cook until tender. Stir in spinach and cheese.
      3. In a large bowl, combine eggs, half-and-half, chives, salt and pepper. Stir egg mixture into spinach and cheese mixture in skillet. Gently fold in biscuit mix.
      4. Pour quiche mixture into slow cooker and sprinkle with bacon. Cover and cook for 2 to 2-1/2 hours on high heat or 4 to 5 hours on low heat. The quiche is done when a knife inserted into the center comes out clean.
      5. Cool for 30 minutes before serving. If possible, remove the slow cooker liner before serving.
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      Moroccan Chicken & Olive Tagine
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      This is a classic "set it in and forget it recipe,” which means all you have to do is set the ingredients in the slow cooker and the rest is culinary magic. The fragrant, Moroccan-inspired meal tastes labor intensive – that’s the spices at work – and is certain to impress your guests. Perfect for lunch or dinner, the dish can be served over couscous and garnished with chopped pistachios or almonds.
      Moroccan Chicken & Olive Tagine
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      This is a classic "set it in and forget it recipe,” which means all you have to do is set the ingredients in the slow cooker and the rest is culinary magic. The fragrant, Moroccan-inspired meal tastes labor intensive – that’s the spices at work – and is certain to impress your guests. Perfect for lunch or dinner, the dish can be served over couscous and garnished with chopped pistachios or almonds.
      Servings
      4servings
      Servings
      4servings
        Ingredients
        • 2 lbs Chicken Thighs boneless and skinless
        • 4 Carrots cut into 1-inch pieces
        • 1 Yellow Onion finely chopped
        • 1/3 cup Dried Prunes halved
        • 1/2 cup Green Olives pitted
        • 3 Garlic Cloves minced
        • 2 tbsps All Purpose Flour
        • 2 tsps Paprika
        • 2 tsps Ground Cumin
        • 1 tsp Cinnamon
        • 2 tsps Ginger minced
        • 1 cup Low-Sodium Chicken Broth
        • 1 tsp Salt
        • Pepper to taste
        • Cilantro chopped, for serving
        • Lemon Wedge for serving
        Servings: servings
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        Ingredients
        • 2 lbs Chicken Thighs boneless and skinless
        • 4 Carrots cut into 1-inch pieces
        • 1 Yellow Onion finely chopped
        • 1/3 cup Dried Prunes halved
        • 1/2 cup Green Olives pitted
        • 3 Garlic Cloves minced
        • 2 tbsps All Purpose Flour
        • 2 tsps Paprika
        • 2 tsps Ground Cumin
        • 1 tsp Cinnamon
        • 2 tsps Ginger minced
        • 1 cup Low-Sodium Chicken Broth
        • 1 tsp Salt
        • Pepper to taste
        • Cilantro chopped, for serving
        • Lemon Wedge for serving
        Servings: servings
        Units:
          Instructions
          1. In a slow cooker, combine all of the listed ingredients. Stir contents.
          2. Cook on low heat for 6 hours.
          3. When ready to serve, sprinkle with fresh cilantro and serve with lemon wedges.
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          Vegetarian Lasagna
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          Lasagna typically means meat, and lots of it. But with a little creative retouching, you can make a cheesy veggie version that rivals a traditional lasagna Bolognese. The following recipe puts a healthy spin on everyone’s favorite Italian comfort food.
          Vegetarian Lasagna
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          Lasagna typically means meat, and lots of it. But with a little creative retouching, you can make a cheesy veggie version that rivals a traditional lasagna Bolognese. The following recipe puts a healthy spin on everyone’s favorite Italian comfort food.
          Servings
          8servings
          Servings
          8servings
            Ingredients
            • 1 Egg
            • 16 oz container Ricotta Cheese
            • 5 oz package Baby Spinach coarsely chopped
            • 4 Portobello Mushroom Caps gills removed, halved and thinly sliced
            • 1 Zucchini quartered lengthwise and thinly sliced
            • 28 oz can Crushed Tomatoes
            • 28 oz can Diced Tomatoes
            • 3 Garlic Cloves minced
            • 15 Whole Wheat Lasagna Noodles uncooked
            • 3 cups Shredded Mozzarella divided
            • Crushed Red Pepper optional
            Servings: servings
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            Ingredients
            • 1 Egg
            • 16 oz container Ricotta Cheese
            • 5 oz package Baby Spinach coarsely chopped
            • 4 Portobello Mushroom Caps gills removed, halved and thinly sliced
            • 1 Zucchini quartered lengthwise and thinly sliced
            • 28 oz can Crushed Tomatoes
            • 28 oz can Diced Tomatoes
            • 3 Garlic Cloves minced
            • 15 Whole Wheat Lasagna Noodles uncooked
            • 3 cups Shredded Mozzarella divided
            • Crushed Red Pepper optional
            Servings: servings
            Units:
              Instructions
              1. In a large bowl, combine egg, ricotta, spinach, mushrooms and zucchini.
              2. Meanwhile, in another large bowl, combine crushed and diced tomatoes (with juices), garlic and crushed red pepper (if using).
              3. Coat slow cooker with cooking spray. Spread 1 ½ cups of tomato mixture in cooker. Arrange 5 noodles over the sauce, overlapping them slightly to cover as much of the sauce as possible. Spread half of the ricotta-vegetable mixture over the noodles and pat down, then spoon on 1 ½ cups sauce and 1 cup mozzarella.
              4. Starting with the noodles, repeat the layering one more time. Top lasagna with a third layer of noodles and evenly spread tomato sauce on top. Set remaining 1 cup of mozzarella in the refrigerator to be used later.
              5. Cook on low for 2 hours or high for 4 hours. Turn off the slow cooker. Sprinkle reserved mozzarella on lasagna, cover and let stand for 10 minutes or until the cheese melts.
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              Caramel Apple Crumble
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              According to Miss South, author of “Slow Cooked,” slow cookers are ideal for a variety of baked goods and desserts. The versatile gadget can whip up a wealth of delicious and irresistible desserts. This fall classic is delicious and easy to make.
              Caramel Apple Crumble
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              According to Miss South, author of “Slow Cooked,” slow cookers are ideal for a variety of baked goods and desserts. The versatile gadget can whip up a wealth of delicious and irresistible desserts. This fall classic is delicious and easy to make.
              Servings
              4servings
              Servings
              4servings
                Ingredients
                • 1 cup Brown Sugar
                • 1/2 cup Granulated Sugar
                • 5 Apples cut into chunks
                • 1 tsp Cinnamon
                • For The Topping
                • 2/3 cup Oats
                • 2/3 cup Brown Sugar loosely packed
                • 1/4 cup Flour
                • 1/2 tsp Cinnamon
                • 4 tbsps Butter
                • 1 tsp Vanilla Extract
                • Vanilla Ice Cream for serving
                Servings: servings
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                Ingredients
                • 1 cup Brown Sugar
                • 1/2 cup Granulated Sugar
                • 5 Apples cut into chunks
                • 1 tsp Cinnamon
                • For The Topping
                • 2/3 cup Oats
                • 2/3 cup Brown Sugar loosely packed
                • 1/4 cup Flour
                • 1/2 tsp Cinnamon
                • 4 tbsps Butter
                • 1 tsp Vanilla Extract
                • Vanilla Ice Cream for serving
                Servings: servings
                Units:
                  Instructions
                  1. Toss apples with salt and cinnamon.
                  2. Mix brown and granulated sugar in the slow cooker, and then spread evenly to cover the bottom. Layer apples on top of the sugar.
                  3. Meanwhile, using your fingers, mix the crumble topping together in a medium bowl. Sprinkle topping over the apples. Cook the apple crumble on low heat for 4 hours or high heat for 2 hours.
                  4. Turn off the heat. Let the apple crumble sit (covered) for 1 hour. This allows the caramel to thicken.
                  5. Serve with vanilla ice cream.
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