Italian food has always been a favorite in my household, but after a busy day, the thought of cooking a big meal can feel overwhelming. That’s when my slow cooker saves the day, turning basic ingredients into delicious meals with hardly any work. Picture coming home to the comforting scent of Chicken Cacciatore or a filling Minestrone Soup ready to enjoy. Sounds wonderful, right? Let me introduce you to some of my go-to Italian slow cooker recipes that are as easy as they are tasty.
Slow Cooker Chicken Cacciatore
Chicken Cacciatore is a classic Italian dish that’s rich in flavor and hearty enough to satisfy any appetite. Traditionally, it’s made by simmering chicken in a tomato-based sauce with vegetables and herbs, creating a savory and aromatic meal.
Using a slow cooker to prepare Chicken Cacciatore allows the flavors to meld together beautifully over time, resulting in tender chicken that practically falls off the bone. This method isn’t only convenient but also guarantees a deliciously moist and flavorful dish that requires minimal effort.
Perfect for a family dinner or a cozy meal with friends, Slow Cooker Chicken Cacciatore is a versatile dish that can be served over pasta, rice, or with crusty bread to soak up the rich sauce. This recipe will guide you through creating a comforting and authentic Italian meal that serves 4-6 people, combining the classic ingredients with the ease of modern slow cooking.
Ingredients:
- 4-6 chicken thighs or drumsticks, skin removed
- 1 large onion, sliced
- 2 bell peppers (red and yellow), sliced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup chicken broth
- 1/2 cup dry white wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup sliced black olives
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Chicken: Begin by seasoning the chicken thighs or drumsticks with salt and pepper. This will enhance the flavor of the chicken as it cooks.
- Sauté Vegetables: In a skillet over medium heat, add a tablespoon of olive oil and sauté the sliced onion and bell peppers until they’re soft. Add the minced garlic and cook for an additional minute until fragrant. This step helps to develop the flavors of the vegetables before they’re added to the slow cooker.
- Combine Ingredients in Slow Cooker: Transfer the sautéed vegetables to the slow cooker. Add the seasoned chicken, crushed tomatoes, chicken broth, and white wine. Stir in the dried oregano, basil, and crushed red pepper flakes to evenly distribute the spices.
- Cook: Cover the slow cooker and set it to low heat. Allow the Chicken Cacciatore to cook for 6-8 hours, or until the chicken is tender and fully cooked. During the last 30 minutes of cooking, add the sliced black olives to the slow cooker.
- Serve: Once cooked, adjust the seasoning with additional salt and pepper if necessary. Garnish with freshly chopped parsley before serving. Serve the Chicken Cacciatore over your choice of pasta, rice, or with a side of crusty bread.
Extra Tips:
When preparing Slow Cooker Chicken Cacciatore, it’s important to use bone-in chicken for more flavor and moistness.
If you prefer a thicker sauce, you can remove the lid of the slow cooker during the last hour to allow some liquid to evaporate.
For a deeper flavor, consider browning the chicken in a skillet before adding it to the slow cooker. Additionally, if white wine isn’t available, you can substitute with extra chicken broth or a splash of balsamic vinegar for added depth.
Italian Sausage and Peppers
Italian Sausage and Peppers is a classic Italian-American dish that brings together the savory flavors of sausages with the sweetness of bell peppers and onions. This comforting dish is perfect for a cozy family dinner or a casual gathering.
Cooking it in a slow cooker allows the flavors to meld beautifully, creating a rich and hearty meal with minimal effort. The slow cooking process makes the sausages incredibly tender, while the peppers and onions soak up all the delicious juices, resulting in a dish that’s both flavorful and satisfying.
This recipe is designed for 4-6 servings, making it ideal for a family meal or for hosting a small group of friends. The combination of Italian sausages, colorful bell peppers, and aromatic herbs creates a vibrant and flavorful dish that’s sure to impress.
Serve it over a bed of pasta, rice, or even on hoagie rolls for a satisfying sandwich. With just a few simple ingredients and the magic of a slow cooker, you can enjoy the tastes of Italy with ease.
Ingredients (Serves 4-6):
- 6 Italian sausages (mild or hot, as preferred)
- 3 bell peppers (red, yellow, and green), sliced
- 2 large onions, sliced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup chicken broth or water
Cooking Instructions:
- Prepare Sausages: In a skillet over medium heat, add 1 tablespoon of olive oil. Brown the sausages on all sides until they’re just golden brown. This should take about 5 minutes. They don’t need to be cooked through as they’ll finish cooking in the slow cooker.
- Layer Vegetables: In the slow cooker, add the remaining tablespoon of olive oil. Layer the bottom with half of the sliced onions and bell peppers. This creates a bed for the sausages to sit on and helps distribute flavors evenly.
- Add Sausages: Place the browned sausages on top of the onion and pepper layer in the slow cooker.
- Add Remaining Ingredients: Top the sausages with the remaining onions and bell peppers. Sprinkle the minced garlic, oregano, basil, red pepper flakes (if using), salt, and pepper over the top. Pour the diced tomatoes and chicken broth evenly over everything.
- Cook: Cover the slow cooker and set it to low. Allow the sausage and peppers to cook for 6 to 8 hours, or until the sausages are fully cooked and the vegetables are tender.
- Serve: Before serving, taste and adjust seasoning if necessary. Serve hot over pasta, rice, or in toasted rolls.
Extra Tips:
For an even deeper flavor, consider deglazing the skillet used to brown the sausages with a splash of red wine or balsamic vinegar, and add the liquid to the slow cooker.
If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate. Additionally, feel free to experiment with different types of sausages and peppers to suit your taste preferences.
This dish is versatile and can easily be adapted to include additional vegetables like mushrooms or zucchini for extra nutrition.
Crockpot Minestrone Soup
Crockpot Minestrone Soup is a delicious, hearty Italian soup that’s perfect for cozy evenings or family gatherings. This classic dish is known for its rich flavors and comforting textures, combining a variety of vegetables, beans, and pasta to create a wholesome and satisfying meal. Cooking this soup in a crockpot allows the ingredients to meld together beautifully over time, resulting in an aromatic and flavorful dish that’s both nutritious and filling.
Whether you’re a novice cook or an experienced chef, this recipe is straightforward and adaptable to suit your taste preferences. A traditional Minestrone Soup is often prepared using what’s on hand, making it a versatile option that can be adjusted based on the vegetables available in your pantry or garden.
Using a crockpot simplifies the process considerably, as it allows you to set it and forget it, freeing up your time for other activities while the soup slowly simmers to perfection. The resulting dish is perfect for serving 4-6 people, making it an ideal option for family dinners or meal prep for the week.
Ingredients (serves 4-6 people):
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 cup small pasta (e.g., ditalini or elbow macaroni)
- 2 cups fresh spinach, roughly chopped
- Grated Parmesan cheese for serving
Cooking Instructions:
- Prepare the Base: In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant.
- Assemble the Ingredients: Transfer the sautéed onion and garlic to the crockpot. Add the sliced carrots, sliced celery, diced zucchini, diced tomatoes, kidney beans, and cannellini beans.
- Add Liquids and Seasonings: Pour in the vegetable broth, then add the oregano, basil, thyme, bay leaf, salt, and pepper. Stir everything to combine the ingredients well.
- Slow Cook: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.
- Add Pasta: About 30 minutes before serving, stir in the pasta and chopped spinach. Cover and continue to cook until the pasta is al dente.
- Final Touches: Taste the soup and adjust the seasoning if necessary. Remove the bay leaf before serving.
- Serve: Ladle the soup into bowls and top with freshly grated Parmesan cheese for an extra touch of flavor.
Extra Tips: For a richer flavor, consider adding a Parmesan rind to the soup as it cooks; this will infuse the broth with a deep, cheesy taste. If you prefer a thicker soup, mash some of the beans with a fork before adding them to the crockpot.
Additionally, feel free to substitute or add any seasonal vegetables you have on hand, such as bell peppers or green beans, to make this dish your own. Remember to stir occasionally if you’re home, to prevent pasta from sticking to the bottom. Enjoy your homemade Crockpot Minestrone Soup with a side of crusty bread for a complete meal.
Slow-Cooked Beef Ragu
Indulge in the rich, hearty flavors of Italian cuisine with this slow-cooked beef ragu. Perfect for a cozy family meal, this dish combines tender beef with a robust tomato sauce, simmered to perfection in a slow cooker. The slow cooking process allows the flavors to meld beautifully, resulting in a luxurious sauce that’s both comforting and satisfying.
Pair it with your favorite pasta or polenta for a complete Italian experience. This recipe is designed to serve 4-6 people, making it ideal for a family dinner or a small gathering. The key to a perfect beef ragu is patience, as the long cooking time is essential to developing the deep, rich flavors that define this classic dish.
Whether you’re a seasoned cook or a beginner, this slow cooker recipe is straightforward and guarantees a delicious outcome.
Ingredients:
- 2 tablespoons olive oil
- 2 pounds beef chuck roast, cut into 2-inch pieces
- Salt and freshly ground black pepper
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 tablespoon tomato paste
- 1 cup red wine
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 cup beef broth
- Freshly grated Parmesan cheese, for serving
- Fresh basil leaves, for garnish
Instructions:
- Prepare the Beef: Season the beef chuck roast pieces generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the beef pieces in batches, searing them until browned on all sides. This should take about 5-7 minutes per batch. Transfer the browned beef to the slow cooker.
- Sauté the Vegetables: In the same skillet, add the chopped onion, garlic, carrots, and celery. Sauté the vegetables over medium heat until they’re soft and fragrant, about 5 minutes. Stir in the tomato paste and cook for another minute.
- Deglaze the Pan: Pour the red wine into the skillet, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly. Transfer the vegetable and wine mixture to the slow cooker.
- Combine Ingredients: Add the crushed tomatoes, oregano, basil, bay leaf, and beef broth to the slow cooker. Stir everything together well to confirm the beef is fully submerged in the sauce.
- Cook the Ragu: Cover the slow cooker and set it on low. Allow the ragu to cook for 8-10 hours, or until the beef is incredibly tender and the flavors have melded together. If you’re short on time, you can set it on high and cook for 4-5 hours, although low and slow is preferred for best results.
- Serve: Once cooked, remove the bay leaf and adjust seasoning with salt and pepper if needed. Serve the ragu over cooked pasta or polenta, and finish with a generous sprinkle of freshly grated Parmesan cheese and a few basil leaves for garnish.
Extra Tips: For an even richer flavor, try adding a piece of Parmesan rind to the slow cooker at the start of cooking; it will infuse the ragu with a subtle umami taste. If you prefer a thicker sauce, you can uncover the slow cooker during the last hour of cooking to let the sauce reduce slightly.
Leftovers can be stored in the refrigerator for up to three days, and the flavors will only improve with time. Enjoy your slow-cooked beef ragu with a glass of the same red wine you used in cooking for a perfect pairing.
Creamy Tuscan Garlic Chicken
Creamy Tuscan Garlic Chicken is a delectable dish that brings the rich flavors of Italy straight to your home. This recipe is perfect for those who love a creamy, garlicky sauce enveloping tender chicken, with a hint of the Tuscan countryside through the use of sun-dried tomatoes, spinach, and herbs. The best part is that you can prepare it in a slow cooker, allowing the flavors to meld together over time, while also freeing you up to relax or attend to other tasks.
This dish isn’t only delicious but also quite simple to prepare. With minimal preparation time, you can have a gourmet meal ready to serve your family or guests. It’s ideal for serving 4-6 people, making it perfect for family dinners or small gatherings. By using a slow cooker, you guarantee the chicken remains moist and tender, while the creamy sauce thickens and infuses with the aromatic garlic and spices. Follow the steps below to create this mouthwatering Italian dish.
Ingredients (serves 4-6):
- 4-6 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1 cup chicken broth
- 1 tablespoon Italian seasoning
- 4 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- Salt and pepper to taste
- 2 tablespoons olive oil
Cooking Instructions:
- Prepare the Chicken: Season the chicken breasts with salt and pepper. In a skillet over medium heat, add the olive oil. Once hot, sear the chicken breasts for 3-4 minutes on each side until they’re golden brown. This step helps to lock in the juices and adds a nice color to the chicken.
- Set Up the Slow Cooker: Place the seared chicken breasts into the slow cooker. Add the minced garlic, Italian seasoning, and sun-dried tomatoes over the chicken. These ingredients will infuse the chicken with flavor as they cook.
- Make the Sauce: In a mixing bowl, combine the heavy cream, chicken broth, and grated Parmesan cheese. Stir well to guarantee the cheese is evenly distributed. Pour this mixture over the chicken in the slow cooker.
- Cook: Set the slow cooker to low and cook for 4-5 hours, or on high for 2-3 hours, until the chicken is fully cooked and tender. The sauce should thicken slightly as it cooks.
- Add Spinach: About 15 minutes before serving, add the fresh spinach to the slow cooker. Stir gently until the spinach wilts and incorporates into the sauce.
- Serve: Once done, serve the Creamy Tuscan Garlic Chicken with some crusty bread or over a bed of pasta or rice to soak up the flavorful sauce.
Extra Tips:
To enhance the flavor, consider adding a splash of white wine to the sauce mixture before slow cooking. If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with water and add it to the sauce 30 minutes before the end of cooking. For a spicier kick, add a pinch of red pepper flakes.
Remember that the slow cooking process will further develop the flavors, so resist the temptation to add extra salt until after tasting the finished dish.
Italian Meatball Sub Casserole
Italian Meatball Sub Casserole is a delightful twist on the classic meatball sub, combining the savory flavors of Italian cuisine with the convenience of a slow cooker casserole. This dish is perfect for those busy weeknights when you want to serve a hearty meal without spending hours in the kitchen.
By using a slow cooker, you can achieve tender meatballs and melded flavors with minimal effort, leaving you with a delicious meal that the whole family will love.
To make this Italian Meatball Sub Casserole, you’ll layer crusty bread, savory meatballs, rich marinara sauce, and gooey cheese in a slow cooker, allowing the ingredients to cook together and infuse with flavor. This recipe serves 4-6 people, making it ideal for a family dinner or a gathering with friends.
You can assemble the casserole in the morning and come home to a mouthwatering meal that’s ready to enjoy.
Ingredients:
- 1 pound ground beef
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- Salt and pepper, to taste
- 1 loaf Italian bread, sliced
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh basil (optional)
- 1 tablespoon olive oil
Cooking Instructions:
- Prepare the Meatballs: In a large bowl, combine the ground beef, bread crumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix well until all ingredients are evenly incorporated. Form the mixture into meatballs, about 1 inch in diameter.
- Brown the Meatballs: In a skillet over medium heat, add the olive oil. Once hot, add the meatballs and cook until they’re browned on all sides, about 5-7 minutes. Remove the meatballs from the skillet and set aside.
- Assemble the Casserole: In the bottom of the slow cooker, place a layer of sliced Italian bread. Arrange the browned meatballs over the bread. Pour the marinara sauce evenly over the meatballs, guaranteeing they’re well covered.
- Add Cheese and Cook: Sprinkle the shredded mozzarella cheese over the top of the marinara sauce. Cover the slow cooker and cook on low for 4-5 hours, or until the meatballs are cooked through and the cheese is melted and bubbly.
- Serve: Once cooked, garnish with fresh basil if desired. Serve the casserole hot, scooping portions of bread, meatballs, sauce, and cheese onto plates.
Extra Tips:
For an extra layer of flavor, consider adding sliced bell peppers or onions between the meatballs and sauce. If you prefer a spicier dish, use a spicy marinara sauce or add a pinch of red pepper flakes to the meatball mixture.
Additionally, you can use store-bought frozen meatballs to save time, adjusting the cooking time as needed. To prevent the bread from becoming too soggy, guarantee that the slices are thick and sturdy, or lightly toast them before assembling the casserole.
Enjoy this comfort-filled dish with a side salad or some garlic bread for a complete Italian-inspired meal.
Slow Cooker Pasta E Fagioli
Slow Cooker Pasta E Fagioli is a comforting, hearty Italian soup that combines the earthy flavors of beans and pasta with aromatic herbs and vegetables. This dish is perfect for those who love a warm, filling meal that can easily be prepared in advance and requires minimal effort.
By utilizing a slow cooker, the flavors in this pasta e fagioli meld beautifully over several hours, allowing you to enjoy a rich and savory soup that’s both nutritious and delicious. Ideal for family dinners or gatherings, this slow cooker recipe is designed to serve 4-6 people.
The combination of cannellini beans, diced tomatoes, and small pasta shapes makes it a wholesome meal, while the addition of Italian herbs and spices creates an authentic flavor that transports you straight to an Italian countryside. Perfect for cold days or when you crave a taste of Italy, this dish is sure to become a staple in your kitchen.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup small pasta (such as ditalini or elbow macaroni)
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley for garnish (optional)
Cooking Instructions:
1. Prepare the Base:
Begin by heating the olive oil in a skillet over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened and the onion is translucent.
This step enhances the flavors by caramelizing the natural sugars in the onions and vegetables.
2. Combine Ingredients in Slow Cooker:
Transfer the sautéed vegetables to the slow cooker. Add the cannellini beans, kidney beans, diced tomatoes, and vegetable broth. Stir in the oregano, basil, thyme, salt, and pepper.
Mix everything well to guarantee the herbs and spices are evenly distributed throughout the mixture.
3. Cook the Soup:
Set the slow cooker to low and cook for 6-7 hours, or on high for 3-4 hours. This slow cooking process allows the flavors to meld together, resulting in a rich and robust soup.
4. Add the Pasta:
About 30 minutes before serving, add the pasta to the slow cooker. Stir well and allow the pasta to cook until tender.
This step guarantees the pasta absorbs the flavors of the soup without becoming too soft or mushy.
5. Finish and Serve:
Once the pasta is cooked to your liking, taste the soup and adjust the seasoning if necessary. Serve the pasta e fagioli hot, garnished with Parmesan cheese and fresh parsley if desired.
Extra Tips:
To guarantee a perfect texture, add the pasta towards the end of the cooking process to prevent it from becoming overcooked and absorbing too much liquid.
For a creamier consistency, you can blend a portion of the beans before adding them to the slow cooker. Feel free to customize the soup by adding cooked sausage or pancetta for extra flavor, or use chicken broth instead of vegetable broth for a different taste profile.
Always adjust seasoning to your preference, especially if you choose to add additional ingredients.
Crockpot Risotto Milanese
Crockpot Risotto Milanese is a delightful twist on the classic Italian dish, offering the creamy, rich flavors of traditional risotto with the convenience of slow cooking. This method frees you from the need to constantly stir the rice, allowing you to enjoy a perfectly textured risotto with minimal effort.
The rich aroma of saffron combines with the creaminess of Arborio rice, enveloped in a luxurious broth, creating a dish that’s both comforting and sophisticated. The convenience of using a slow cooker means you can prepare this dish ahead of time, making it perfect for a family dinner or a gathering with friends.
As the rice slowly cooks, it absorbs the flavors of the broth and the saffron, resulting in a dish that’s both flavorful and satisfying. With a few simple ingredients, you can create a delicious meal that will transport your taste buds to the heart of Milan.
Ingredients (serving size: 4-6 people):
- 2 cups Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup dry white wine
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon saffron threads
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Sauté the Aromatics: In a skillet over medium heat, melt one tablespoon of butter. Add the chopped onion and garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes.
- Prepare the Crockpot: Transfer the sautéed onions and garlic into the slow cooker. Add the Arborio rice, making sure it’s evenly distributed at the bottom of the cooker.
- Add the Liquids: Pour in the dry white wine and chicken or vegetable broth. Stir gently to combine with the rice and aromatics.
- Infuse with Saffron: Sprinkle the saffron threads over the mixture. The slow cooking process will allow the saffron to release its color and flavor gradually.
- Slow Cook: Cover the slow cooker and set it to low. Allow the risotto to cook for 2-3 hours, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to confirm even cooking.
- Finish the Risotto: Once the rice is cooked, stir in the remaining tablespoon of butter and the grated Parmesan cheese until creamy. Season with salt and pepper to taste.
- Serve and Garnish: Spoon the risotto into bowls and garnish with freshly chopped parsley. Serve immediately for the best texture and flavor.
Extra Tips: To enhance the flavor, you can toast the saffron threads in a dry skillet for 1-2 minutes before adding them to the slow cooker. This releases their oils and intensifies their aroma.
If you prefer a more al dente texture, reduce the cooking time slightly, and for a richer flavor, consider substituting some of the broth with additional wine. Remember to taste and adjust seasoning at the end, as the broth and Parmesan may already add saltiness to the dish.
Italian Pork Roast With Herbs
Prepare to delight your taste buds with an aromatic and savory Italian Pork Roast with Herbs, a dish that marries the rich flavors of Italy with the convenience of slow cooking. This recipe is perfect for a hearty family dinner and serves between 4 to 6 people.
By using the slow cooker, the herbs and spices have ample time to meld with the succulent pork, creating a dish that’s both tender and bursting with flavor. The low, slow cooking method guarantees every bite of the pork is moist and infused with the delightful essence of Italian herbs.
The use of fresh herbs like rosemary, thyme, and oregano, combined with garlic and olive oil, provides a traditional Italian seasoning that elevates the dish to a new level of deliciousness. As it cooks, the aroma will fill your kitchen, promising a meal that’s as satisfying as it’s simple to prepare.
Serve this Italian Pork Roast with your favorite side of garlic mashed potatoes, or a fresh green salad, to complete your Italian feast.
Ingredients (Serves 4-6):
- 3-4 pounds boneless pork shoulder
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh oregano, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- 1 lemon, juiced
- 1 onion, sliced
- Optional: 1 cup white wine
Cooking Instructions:
- Prepare the Pork: Rinse the pork shoulder under cold water and pat it dry with paper towels. This guarantees that the seasoning adheres well to the meat.
- Make the Herb Rub: In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, oregano, salt, and black pepper. Mix these ingredients to create a fragrant herb rub.
- Season the Pork: Rub the herb mixture all over the pork shoulder, making sure it’s evenly coated. This step is vital for infusing the meat with flavor.
- Sear the Pork: Heat a skillet over medium-high heat and sear the pork on all sides until it’s browned. This step locks in the juices and adds a layer of flavor to the roast.
- Prepare the Slow Cooker: Place the sliced onion at the bottom of the slow cooker to create a bed for the pork. Add the seared pork on top of the onions.
- Add Liquids: Pour the chicken broth and lemon juice over the pork. If using, add the optional cup of white wine for additional depth of flavor.
- Slow Cook: Cover and cook on low for 8-10 hours or until the pork is tender and easily pulls apart with a fork.
- Rest and Serve: Once cooked, allow the pork to rest for 10 minutes before slicing. Serve with the onions and juices from the slow cooker.
Extra Tips:
For the best results, choose a pork shoulder with some marbling, as the fat will render down and enhance the overall flavor of the dish.
You can adjust the herbs to your liking, adding more or less depending on personal preference. If you prefer a thicker sauce, remove the pork once cooked, and reduce the liquid in a saucepan over medium heat until it reaches your desired consistency.
This dish pairs wonderfully with rustic bread to soak up the delicious juices.
Slow Cooker Eggplant Parmesan
Slow Cooker Eggplant Parmesan is a delightful Italian dish that’s perfect for those who love rich flavors but may not have the time to spend hours in the kitchen. This dish marries the savory taste of eggplant with the comforting, melty goodness of Parmesan and mozzarella cheeses, all layered with a robust tomato sauce.
The use of a slow cooker not only simplifies the cooking process but also allows the flavors to meld beautifully, resulting in a dish that’s both hearty and satisfying. Traditionally, Eggplant Parmesan requires frying the eggplant, but this slow cooker version skips that step, making it a bit healthier while still delivering on taste.
By utilizing the slow cooker, you can prepare this dish in advance and let it cook throughout the day, making it a convenient choice for busy families or entertaining guests. The slow, gentle heat guarantees that the eggplant becomes perfectly tender and the cheese melts to a gooey perfection, infusing the sauce with its rich flavor.
Ingredients (Serves 4-6):
- 2 large eggplants
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup Italian breadcrumbs
- 2 large eggs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Cooking spray or olive oil
Cooking Instructions:
1. Prepare the Eggplant: Start by washing and slicing the eggplants into 1/4-inch thick rounds. Lay them out on a paper towel and sprinkle both sides with salt. Let them sit for about 15 minutes to draw out excess moisture and bitterness.
2. Set Up the Dredging Station****: In a shallow bowl, beat the eggs with a pinch of salt and pepper. In another bowl, combine the breadcrumbs, Parmesan cheese, dried basil, and oregano.
3. Bread the Eggplant: Pat the eggplant slices dry with a paper towel. Dip each slice into the egg mixture, making sure both sides are coated, and then press them into the breadcrumb mixture, covering completely.
4. Layer in the Slow Cooker: Spray the inside of the slow cooker with cooking spray or coat it lightly with olive oil. Begin by spreading a thin layer of marinara sauce at the bottom. Place a layer of breaded eggplant slices over the sauce, then sprinkle a layer of mozzarella cheese.
Repeat the layers, ending with a layer of marinara sauce and a thick sprinkle of mozzarella and Parmesan cheese on top.
5. Cook: Cover the slow cooker and set it to low heat. Allow the Eggplant Parmesan to cook for 4-5 hours, or until the eggplant is tender and the cheese is fully melted and bubbly.
6. Serve: Once done, let the dish cool for a few minutes before serving. This will help the layers set and make it easier to slice and serve.
Extra Tips:
For the best results, choose firm, fresh eggplants without any soft spots. To add a touch more flavor, you can mix in a bit of garlic powder or red pepper flakes into the breadcrumb mixture.
If you prefer a crispier topping, consider transferring the dish to an oven-safe dish and broiling the top for a few minutes at the end of cooking, but keep an eye on it to prevent burning. Finally, this dish pairs wonderfully with a side of garlic bread or a fresh green salad.
