Easy Slow Cooker Recipes to Warm You Up on Cold Weeknights

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Some good things really did come from the ’70s: Toss some ingredients in on your way to work, and let the ensuing hours do the rest. Thanks to a slow-ass simmer, the flavors are deep and complex, and dinner’s waiting for you when you get home. Have a great recipe? Please share @goop #goopmake. Also, our guide to the best slow cookers is here.


Bean Stew with Kale and Escarole

Hearty soups always seem to taste better the second day: This turkey sausage stew delivers that bang in seven idle hours. While it’s great for a crowd, if you’re cooking for one, make the whole recipe and freeze leftovers in individual, easy to reheat portions.

Serves 4-6

2 tablespoons olive oil
¾ pound mild Italian turkey sausage, casings removed
1 medium red onion, peeled and diced
1 large carrot, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
pinch of salt
2 cups dried cranberry beans
4 cups chicken stock
1 teaspoon chopped thyme
2 teaspoons chopped rosemary
1 tablespoon chopped parsley
1 pinch red chili flakes
1 bunch kale, cleaned and roughly chopped
1 bunch escarole, cleaned and roughly chopped

1. Heat olive oil in a sauté pan over medium high heat. Add sausage and cook for 5 minutes, or until cooked through and starting to brown. Using a slotted spoon, remove sausage to crockpot and add onion, carrot, celery, garlic and a large pinch of salt to the pan.

2. Cook the vegetables over medium heat for 5 minutes, adding another splash of olive oil if necessary. Add 1 cup chicken stock to the pan to deglaze, and transfer this mixture to the crockpot along with the beans, remaining three cups chicken stock, chopped herbs, and chili flakes.

3. Set crockpot to slow cook on high for 7 hours.

4. Add kale and escarole and continue to cook for another 40 minutes. Serve with a sprinkling of sea salt.

MORE: Cauliflower and Spinach “Risotto” for Meatless Monday


Braised Mexican Chicken

Insanely delicious. While it benefits from a few extra prep steps, it’s perfect for tacos, burritos, and that whole jam.

Serves 4-6

4 bone-in and skin-on chicken breasts
salt and pepper
2 tablespoons butter
1 yellow onion, diced
1 green bell pepper, diced
4 garlic cloves, minced
3 scallions, sliced
1 jalapeno, ribs and seeds removed and minced
½ teaspoon salt
1 28 ounce can whole tomatoes, drained and crushed by hand
4 chipotle chilies in adobo, roughly chopped

1. Rinse and dry the chicken breasts well, then season each one generously with salt and pepper.

2. Heat butter in a large sauté pan over medium high heat, add chicken and cook until nicely browned on each side (about 8-10 minutes total). Remove chicken to crockpot.

3. Add onion, pepper, garlic, scallions and jalapeno to the pan. Sauté the veggies over medium heat for 10 minutes, or until cooked and beginning to brown. Add veggies to crockpot along with the drained tomatoes, chopped chipotles, and ½ teaspoon salt.

4. Stir to combine everything and cook on “slow cook” low setting for 8 hours. Remove skin and bones from the chicken, shred the meat, and serve.

MORE: Chickpea Curry


Overnight Oatmeal

Cozy. Hot. Satisfying. In other words, this is exactly what we like to wake up to every morning. The mix of grains, seeds and spices make this one a nutritious and delicious way to start the day.

Serves 4-6

1 cinnamon stick
8 cardamom pods, crushed
1 cup rolled oats
½ cup steel cut oats
½ cup buckwheat groats
¼ cup chia seeds
¼ cup amaranth
½ cup dried blueberries
4 cups oat milk
4 cups water
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ cup brown rice syrup
2 tablespoons maple syrup
½ teaspoon salt

1. Wrap the cinnamon stick and crushed cardamom pods in cheesecloth and tie with string to secure.

2. Combine this with all remaining ingredients in crockpot and stir to combine.

3. Cook on “slow cook” low setting for 7 hours.

MORE: Brown Rice, Kale and Roasted Sweet Potato Sauté with Poached Eggs

Lemongrass Baby Back Ribs


While we don’t eat much red meat, our food editor, Thea, said these Asian-inspired ribs are panty-droppers. Serve with rice and salad for an easy dinner.

Serves 4-6

4 garlic cloves, peeled and smashed
1 3-inch piece ginger, peeled and roughly chopped
2 scallions, roughly chopped
10 cilantro stems, roughly chopped
1 thai red chili, de-seeded and roughly chopped
2 lemongrass stalks, roughly chopped
3 tablespoons coconut sugar
3 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon sesame oil
zest of 1 lime
3 pounds baby back ribs
¼ cup brown rice syrup
chopped cilantro, sliced scallions, and toasted sesame seeds, for garnish

1. In a blender or food processor, combine first 11 ingredients and blend until smooth. Pour this mixture over the ribs in the crockpot, making sure to distribute evenly.

2. Cook on “slow cook” low setting for 7 hours.

3. To serve, preheat the oven to 450 and place ribs on a rack-lined baking sheet. Pour the marinade and cooking liquid left in the crockpot into a small saucepan and skim off as much fat as possible. Add brown rice syrup, and cook over medium heat until the sauce has reduced by half, about 10 minutes. Brush the ribs with half of the sauce, and roast in the oven for about 10 minutes, or until they begin to brown. Garnish with chopped cilantro, sliced scallions, and toasted sesame seeds, and serve with remaining sauce.

MORE: Slow Food for Weekends