As January crawls to an end, the weather suddenly grows colder and birds migrate to warmer regions. For those unable to migrate but still seeking warmth, January offers consolation: it’s slow cooker month.
Slow cooker meals are low-effort, low-cost and perfect for the cold weather. Between classes, work and winter flu season, the idea of cooking isn’t too appealing for busy students. Simply throw ingredients into a slow cooker, leave for the day and come home to a comforting dish.
The Daily Texan put together four slow cooker recipes to make for the remaining days of January:
Reminiscent of a grandmotherly classic, this recipe for chicken and dumplings only requires some staple ingredients and a bit of patience. Combine chicken breast, celery soup, cream of chicken soup, chicken broth, onion, celery and carrots in a slow cooker. Cook on high for four hours, add one tube of biscuit strips on top and cook for an additional hour. It’s simple, filling and tastes better the next day, which is perfect since this recipe makes multiple servings.
For those feeding a crowd on game day or just in the mood for a bold and hearty meal, this twist on regular chili adds an extra layer of heat. Add ground beef, canned beans, crushed tomatoes, chopped onions, diced green chiles and chicken broth into a slow cooker and leave on high for approximately five hours. Serve with sour cream, cheddar, cilantro and green onion for a finishing touch. Leftovers reheat well in the microwave and make for a quick lunch or dinner option throughout the week.
Vegan recipes aren’t usually thought of as comfort food, but this one proves heartiness doesn’t require meat. Combine canned chickpeas, cubed sweet potatoes, chopped onion, garlic and leafy greens to cook on low for six hours. Nutritious and budget-friendly, this recipe is a must-make for vegan and non-vegan college students alike.
For Asian-inspired meal prep, teriyaki chicken makes for a simple and flavorful option. Whisk together soy sauce, garlic, ginger, sesame oil, black pepper, sesame seeds, rice vinegar and honey. Combine the mixture with chicken thighs and cook on low for six hours with a sprinkle of green onions at the end. Serve over steamed rice with some extra sesame seeds for a satisfying and on-the-go meal.
