Slow-Cooker Dinners for Winter Weeknights

Because it's cold and hibernation season is here.
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Monday: Creamy Tomato-Vodka Soup

Creamy Tomato-Vodka Soup

Make your classic tomato soup extra warming with a bit of vodka. Just sauté the onions and garlic, toss everything into a pot, and cook for five hours. It's almost too easy! 

Recipe: Try our Creamy Tomato-Vodka Soup

Tuesday: Stephanie Izard's Slow-Cooker Coconut Beef Cheeks

slow-cooker coconut beef cheeks

This savory beef cooks for five hours, so you can start it in the afternoon and have dinner ready to go by evening. Serve with Chef Izard's Mashed Blue Cheese Potatoes or any other side you want! 

Recipe: Try Stephanie Izard's Slow-Cooker Coconut Beef Cheeks

Wednesday: Melt-in-Your-Mouth Tarragon Chicken

Melt-in-Your-Mouth Tarragon Chicken

Toward the end of the chicken's cooking time, whip up a quick lemon sauce. Ladle it over the chicken, top with fresh herbs, and you're all set! 

Recipe: Try our Melt-in-Your-Mouth Tarragon Chicken

Thursday: Italian Pot Roast with Potatoes & Carrots

Italian Pot Roast with Potatoes & Carrots

Nothing hits the spot better on a cold night than a tender, steaming pot roast. This one combines beef chuck roast, carrots, potatoes, and mushrooms for an easy, delicious meal. Prepare it in the morning, let it roast 8 hours, and serve. 

Recipe: Try our Italian Pot Roast with Potatoes & Carrots

Friday: Turkey Meatballs in Paprika Tomato Sauce

turkey meatballs in paprika tomato sauce

These meatballs mix together easily, then cook for six hours. Just whip up a big batch of pasta, ladle the saucy meatballs over, and enjoy your warm, simple Friday dinner. 

Recipe: Try our Turkey Meatballs in Paprika Tomato Sauce


For the tomato soup

  • 1 tablespoon extra-virgin olive oil
  • 2 onions
  • 2 - 3 small cloves garlic
  • 1 32 ounce container (4 cups) vegetable broth
  • 2 28 ounce cans Italian plum tomatoes
  • 1 15 ounce can tomato sauce
  • 1/4 cup vodka
  • 6 sprigs flat-leaf parsley
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 cups half-and-half

For the slow-cooker beef cheeks

  • 2 tbsp. canola oil
  • 4 lb. beef cheeks (silver skin removed) or boneless short ribs
  • 2 cans (13.5 oz. each) coconut milk
  • 1/4 cup fish sauce
  • 1 tbsp. minced garlic
  • 1 tbsp. sambal oelek
  • 2 tsp. finely chopped fresh ginger
  • Fresh cilantro leaves

For the tarragon chicken

  • 1/2 cup plus 2 tbsp. chicken broth
  • 4 pounds bone-in chicken parts (breasts, drumsticks and thighs)
  • 4 tablespoons dijon mustard
  • 3 cloves garlic
  • 2 tablespoons chopped fresh tarragon
  • Salt and pepper
  • 1/3 cup heavy cream
  • 2 tablespoons cornstarch
  • 1 lemon
  • 1 tablespoon chopped flat-leaf parsley
  • 1 tablespoon chopped fresh tarragon

For the pot roast

  • 1/4 cup tomato paste
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons flour
  • 2 1/2 pounds beef chuck roast
  • Salt and pepper
  • 1 pound carrots
  • 1 pound small red-skinned potatoes
  • 8 ounces small mushrooms
  • 6 cloves garlic
  • 1 sprig rosemary

For the meatballs

  • 3 tablespoons extra virgin olive oil
  • 2 onions
  • 2 ribs celery
  • 2 cloves garlic
  • 1 14 1/2 ounce can diced fire-roasted tomatoes
  • 1 12 ounce jar roasted red peppers
  • 2 tablespoons paprika
  • Salt and pepper
  • 1/2 cup unseasoned bread crumbs
  • 1 egg
  • 1 1/2 pounds ground dark meat turkey