Mediterranean Slow-Cooker Mashed Potatoes Recipe

Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain and coarsely mash. Combine next six ingredients in a greased 5-qt. slow cooker; stir in mashed potatoes and feta until well combined. Cook, covered, on low until heated through, 2-3 hours.

A splash of lemon juice brightens things up. Nutrition-wise, you really can’t go wrong with this low-carb, vegan, gluten free chickpea soup. Chickpeas, as with any bean variety, provide a ton of plant-based nutrition and protein. One serving of this instant pot soup provides 40% of your daily protein intake; 161% of needed vitamin C; and 25% iron! Can I make this chickpea soup on stovetop or slow-cooker? If you don’t have an Instant Pot or pressure cooker at this point, you can still make this tasty chickpea soup stovetop or in your slow-cooker.

It adds a unique taste and you can add more or less to your liking. If cinnamon and tomato sauce doesn’t sound like a combination you would like, you can omit it from our recipe below. I used dry garlic powder and minced dried onion instead of fresh so that they would soak up the flavors as the meatballs cooked. Be sure to use lean ground beef because it’s more difficult to drain any excess fat out of the slow cooker.

Cut small slits with a paring knife into the pork roast and place in a slow cooker. Pour the broth/spice mixture over the top of the pork. Cover and cook on low for 7-8 hours, or until the pork is tender. Remove the pork from the slow cooker and shred into pieces. Return the shredded pork to the slow cooker and toss with the juices/liquid. Serve over rice or couscous.

We love seeing your recipes and I try to repost the pics. I love any comments or questions below! Are you loving Slow Cooker Mediterranean Eggplant, giving it a 5-star rating and any comments are super helpful for me and very much appreciated! To a 6 quart slow cooker, add olive oil. Add in the eggplant, bell pepper, tomato, zucchini, minced garlic, dried basil, salt, and pepper.

Gain access to your Mediterranean Slow Cooker Cookbook: A Mediterranean Cookbook with 101 Easy Slow Cooker Recipes e-book anywhere on your browser or download on PC or Tablet. Get more book in category book series category and even more other book categories. Simply follow the instructions above to download Mediterranean Slow Cooker Cookbook: A Mediterranean Cookbook with 101 Easy Slow Cooker Recipes FREE. Enjoy classic Mediterranean cookbook recipes straight from your slow cooker with The Mediterranean Slow Cooker Cookbook.

All of the flavors had melded together into a rich and tangy sauce and the chicken was so tender I could easily pull it away from the bone with a fork. I served it over cooked orzo pasta and garnished it with feta cheese and a little fresh oregano. A great end to a hot (but fun) day and it took almost no work!

First, for better flavor and texture, the short ribs were browned in oil (see Do we really need to brown meat before braising or stewing?). Second, the bacon and chorizo were fried until they rendered fat. And, third, the aromatics were sauteed in the rendered fat. Then, the short ribs, bacon, chorizo and aromatics were dumped into the slow cooker. Diced tomatoes and seasonings were added and the slow cooker was turned on. Two hours before the cooking time was up, the vegetables were stirred in and the seasonings were adjusted.

At this point, you have the option of frying the potato and carrot wedges in the flavorful oil. It's optional but frying them before they are added to the stew gives them better texture. You don't need to cook them all the way through. Just fry at a high temperature until the edges are lightly browned.

Add a teaspoonful of salt and about a quarter teaspoon of pepper. Throw in the bay leaf. Turn on the slow cooker. I like to start at HIGH for two hours then switch to LOW for another four hours or so. After the Mediterranean beef stew has been cooking for four hours, taste the sauce. Add more salt and pepper, as needed. If you did not fry them, add the potato and carrot wedges and olives to the meat, and stir lightly. If you had fried the potato and carrot wedges, add them during the last hour of cooking.

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