Crock Pot

Slow-Cooker Lamb and Root Vegetable Stew

Slow-Cooker Lamb and Root Vegetable Stew
Recipe type: Meat & Chicken

Prep time: 
Cook time: 
Total time: 

Braised lamb and root vegetables become tender and succulent when cooked slowly in a rich tomato broth with flavorful, aromatic spices. The rich taste of the meat combined with the earthiness of the potatoes, rutabaga, and celery root adds up to an inviting, savory dinner that essentially cooks itself—all it needs is time. Although red bell pepper isn’t a root vegetable, it does add mild peppery flavor and great color, so throw it into the mix and enjoy. The stew here is served over simple white rice, but couscous, small pasta noodles, or creamy polenta would make a great base as well.

  • 1 tsp each ground cumin, ground cinnamon, and dried oregano
  • ½ tsp dried red chile flakes
  • ¼ tsp each allspice and nutmeg
  • 1 lb lamb stew meat (or shoulder, trimmed and cut into bite-sized chunks)
  • sea salt
  • freshly ground black pepper
  • 3 garlic cloves, finely chopped
  • 2 small russet potatoes, peeled and cut into a large dice
  • 1 small rutabaga (about 10 oz), peeled and cut into a large dice
  • 1 small celery root (about 8 oz), peeled and cut into a large dice
  • 1 large onion, coarsely chopped
  • 1 large red bell pepper, coarsely chopped
  • 5-6 oz peeled, baby-cut carrots, cut in half crosswise
  • 2 cups crushed tomatoes, from a 28-oz can
  • 1½ cups vegetable broth
  • 3 cups cooked white rice

  1. Combine all spices, oregano, and chile flakes in a small bowl. Rub the lamb with the spice mixture and set aside 30 minutes.Spices for the Lamb Rub
    Spice-Rubbed Lamb
  2. Season the spice-rubbed lamb with salt and pepper and place in a slow-cooker.
  3. Add the garlic and next 8 ingredients (through broth). Season with salt and pepper and stir to combine.Stew Vegetables
    Prepared Vegetables
    Vegetables and Lamb in the Slow-Cooker
    Tomato Puree and Broth Added
  4. Cover and cook the stew on high for 3½ to 4 hours, checking for tenderness after 3½ hours. The lamb should be juicy and tender, and the vegetables tender but not mushy.Slow-Cooked Stew
  5. To serve, divide the cooked rice among 6 shallow bowls. Use a slotted spoon to remove the meat and vegetables from the slow-cooker (if the broth is very thin) and ladle over the rice in the bowls. Spoon juices from the cooker generously over each bowl and serve right away.


Slow-Cooker Lamb and Root Vegetable Stew

Slow-Cooker Lamb and Root Vegetable Stew

Follow Me on Pinterest

Crock Pot Spaghetti

Crock Pot Spaghetti
Recipe type: Pasta

  • Crock Pot Spaghetti
  • 1 jar of pasta sauce
  • 1 cup water
  • 15 frozen meatballs
  • 8 oz of pasta noodles

  1. Pour all of the ingredients into your crock pot. Mix together.
  2. Set your crock pot on either high for 4 hours or low for about 6 hours.
  3. If you want that slow cooked affect, I recommend the low setting. If you are in a hurry and need it quickly, I would put it up to high.


Crock Pot Cashew Chicken


2 lbs boneless & skinless chicken breast tenders
1/2 cup cashews
1 garlic clove, minced
4 tbsps rice wine vinegar
2 tbsp brown sugar
1 tbsp canola oil
1 tsp grated fresh ginger
1/4 cup all purpose flour
1/2 cup soy sauce
1 tsp black pepper
1/4 tsp red pepper flakes
4 tbsps ketchup


  1. Mix flour & pepper in a big resealable food storage bag.
  2. Mix again, this time with the chicken.
  3. Heat oil in a pan over high flame.
  4. Add the chicken for 4 mins while flipping sides.
  5. Put the chicken in bag for slow cooking.
  6. Make the sauce in a bowl by combining soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes.
  7. Pour over chicken and cook (on low!) for 3 hrs.
  8. Mix with the cashews.
  9. Combine with rice for the complete experience.
  10. Add the sauce.





Post thanks to Donna – The Calgary Painters

Crock Pot Teriyaki Chicken


  • 12 chicken thighs without the bones (about 3 pounds)
  • 3/4 cup brown sugar
  • 3/4 cup soy sauce (preferably low salt)
  • 6 tbsp cider vinegar
  • 3/4 tsp grated ginger
  • 3/4 tsp garlic, minced
  • 1/4 tsp black pepper
  • 4 1/2 tsps cornstarch
  • 4 1/2 tsps water
  • cooked rice


  1. Place chicken in crockpot.
  2. Mix sugar, soy sauce, cider vinegar, ginger, garlic and pepper.
  3. Pour sauce into chicken crockpot.
  4. Cook on low for 4-5 hours – chicken should be soft.
  5. Take out chicken and place on serving dish.
  6. Degrease fat from sauce with a flat spoon.
  7. Place sauce in another pot, and boil.
  8. Mix in cornstarch and water, stir until combined, and sauce is thick.
  9. Place chicken on top of rice and pour sauce over.