slow cooker Recipes
63 delicious slow cooker recipes from around the world
Massaman Neua (Thai Muslim Beef Curry)
A rich, aromatic, and complex Thai Muslim beef curry featuring tender chunks of beef, soft potatoes, and crunchy peanuts, infused with the unique flavors of Massaman paste. This curry is known for its Persian-influenced spices and slow-cooked depth.
Rendang Daging (Indonesian Dry Beef Curry)
A rich and intensely flavored Indonesian dry beef curry, where beef is slow-cooked in coconut milk and a complex spice paste until the liquid evaporates and the meat is tender and caramelized. Considered by many to be one of the world's best dishes.
Rogan Josh
A classic Kashmiri lamb curry featuring incredibly tender lamb simmered in a rich, aromatic sauce. The vibrant red hue comes from Kashmiri chilies, which provide color and a mild warmth, while yogurt adds a subtle tang and creaminess. This slow-cooked dish is a true celebration of aromatic spices.
Adobo Arequipeño
A hearty and flavorful Arequipa-style pork stew, traditionally enjoyed on Sunday mornings. Pork shoulder is slow-braised in chicha de jora (a Peruvian corn beer) with aromatic spices until meltingly tender.
Asado Criollo (Venezuelan Pot Roast)
A comforting and flavorful Venezuelan pot roast, featuring tender beef slow-braised with aromatic vegetables and spices. Perfect for a hearty Sunday lunch.
Asado de Res
A classic Venezuelan Sunday family meal, this Asado de Res features a tender, slow-cooked beef roast infused with aromatic vegetables and spices. Perfect for a comforting and hearty gathering.
Asado Negro
Venezuelan Asado Negro is a classic comfort food dish featuring a beef roast slow-cooked in a rich, dark caramel sauce made from papelón (unrefined cane sugar). The result is incredibly tender beef with a deep, mahogany hue and a complex sweet, savory, and slightly tangy flavor profile. It's traditionally served with white rice.
Barreado Tradicional
Barreado is a traditional Brazilian dish from the state of Paraná, originating from Azorean immigrants. It features beef slow-cooked for many hours in a sealed clay pot until incredibly tender and shreddable. It's traditionally served with farofa (toasted manioc flour) and sliced bananas.
Birria de Res (Mexican Beef Stew)
A rich and flavorful Mexican slow-braised beef stew, featuring tender chunks of beef simmered in a complex consommé infused with dried chilies and aromatic spices. Traditionally from Jalisco, this dish is perfect for special occasions and can be served as a hearty stew or used to make delicious birria tacos.
Birria Tacos
Experience Jalisco's iconic street food: tender, slow-braised beef simmered in a rich, spiced chili broth, then used to fill corn tortillas. The tortillas are dipped in the flavorful rendered beef fat and griddled until perfectly crispy. Served with the fragrant consommé for dipping, these tacos are a culinary delight.
Carnitas
Michoacán's iconic braised pork, slow-cooked in lard until fall-apart tender with delightfully crispy edges. This recipe yields incredibly flavorful and succulent carnitas, perfect for tacos, tortas, or any Mexican-inspired dish.
Carnitas Michoacán
Authentic Michoacán-style carnitas, where pork shoulder is slowly confited in its own rendered fat until incredibly tender and then crisped to perfection. This is the ultimate taco filling, a true taste of Mexican culinary tradition.
Carolina Pulled Pork
Experience authentic Carolina BBQ with this slow-smoked pork shoulder. The pork is first seasoned generously, then smoked low and slow until incredibly tender. It's then pulled apart and tossed in a tangy, vinegar-based sauce, embodying the classic Eastern North Carolina style. Perfect for gatherings and a true taste of Southern tradition.
Frijoles Antioqueños (Antioquia-Style Beans)
A hearty and flavorful Colombian classic from the Antioquia region. Tender red beans are slow-cooked with pork, thickened naturally with green plantain, and enriched with a savory hogao (a Colombian sofrito). Perfect as a side dish or a main course.
Maniçoba (Amazonian Pork Stew)
A rich and deeply flavorful Amazonian stew, Maniçoba is a traditional dish from the state of Pará, often referred to as 'Paraense feijoada'. It features ground cassava leaves (maniva) slow-cooked for days with various cuts of pork and other cured meats, resulting in a unique and hearty delicacy. The long cooking time is crucial for neutralizing the natural toxins present in raw cassava leaves.
Seco de Cabrito (Peruvian Cilantro Goat Stew)
A classic Northern Peruvian specialty, this Seco de Cabrito features tender kid goat slow-braised in a vibrant, herbaceous sauce made from fresh cilantro, complemented by the subtle tang of chicha de jora (corn beer) and the mild heat of ají amarillo. Traditionally served with beans and rice.
Seco de Carne (Peruvian Cilantro Beef Stew)
A vibrant and hearty Peruvian beef stew, slow-braised in a flavorful base of cilantro, beer, and aromatic spices. The signature green hue and rich, tender beef make this a comforting and impressive dish.
Southern Collard Greens
Tender, slow-cooked collard greens infused with the smoky flavor of a ham hock, simmered in a savory broth. A cornerstone of Southern soul food.
Sunday Pot Roast
A classic, comforting slow-braised beef roast with tender vegetables, perfect for a traditional Sunday dinner. The low and slow cooking method ensures the beef is incredibly tender and flavorful.
Authentic South African Lamb Neck Potjie
A rich and tender lamb neck stew slow-cooked in a traditional cast-iron potjie pot, perfect for outdoor gatherings. This recipe emphasizes patience and layering for maximum flavor development.
Cape Malay Lamb Curry
Aromatic and fragrant, this mild Cape Malay lamb curry is a comforting classic. Slow-cooked lamb becomes incredibly tender, infused with a symphony of spices and the unique aroma of curry leaves.
Denningvleis (Cape Malay Sweet-Sour Lamb)
A classic Cape Malay dish featuring tender lamb shoulder braised in a rich, sweet-sour sauce infused with tamarind, caramelized onions, and aromatic spices. This slow-cooked stew is known for its complex flavor profile and is often even better the next day.
Ful Medames
Ful Medames is a hearty and flavorful Egyptian breakfast staple made from slow-cooked fava beans, mashed with aromatic garlic, bright lemon juice, and rich olive oil. This ancient dish is both deeply satisfying and essential to Egyptian cuisine.
Kawareh (Egyptian Cow Feet Soup)
A deeply flavorful and comforting Egyptian soup made from slow-cooked cow feet, infused with aromatic spices. This traditional dish is known for its rich, gelatinous broth and tender meat, often served with crusty bread and a tangy vinegar dressing.