If your wintertime meal-prep style is to use a no-hassle slow cooker for comfort food, don't store it away for the summer. When it's just too hot outside to even think about turning on the oven, keep your slow cooker humming for pool parties and backyard fun.
We've scoured the internet for the best recipes that you can savor for yummy summer dining. Let your slow cooker do all the work, while you happily lounge poolside or enjoy toes-in-the-sand bliss.
1. Beans and barley tacos with avocado chipotle cream
In a large bowl, beat together butter, sugar, vanilla and salt.
Add in egg and mix until combined.
Slowly add flour and mix until dough is formed.
Press the dough evenly in the bottom of the slow cooker.
Spread lemon curd evenly over the top.
Cover and bake on high 2-4 hours. Let cool in crock then cut into squares and remove. Note: Cookie bars are done when the edges are lightly browned and the middle is just starting to set. They will cook a little more as they cool still in the slow cooker, so be careful not to wait too long to turn off the heat.
Before serving, dust with powdered sugar using a sifter or fine mesh strainer
1.5 cups of white whole wheat flour or gluten-free flour
1.25 teaspoon of baking powder
1.25 teaspoon of cornstarch
¼ tablespoon of salt
3 tablespoons of unsalted butter or coconut oil, melted and cooled slightly
1 large egg, room temperature
1 large egg white, room temperature
1 tablespoon of vanilla extract
¾ cup of coconut sugar
3 tablespoons of dark chocolate chips
2 tablespoons of miniature chocolate chips
Line a 5-quart slower cooker with foil. Lightly coat with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, cornstarch and salt.
In a separate bowl, whisk together the butter, egg, egg white and vanilla.
Stir in the coconut sugar, mixing until completely dissolved.
Add to the flour mixture, stirring until just incorporated.
Fold in the dark chocolate chips and 1.5 tablespoons of miniature chocolate chips.
Spread the cookie dough into the slow cooker. Press the remaining miniature chocolate chips on top.
Place the slow cooker lid on top. Cook on low for 1 hour and 45 minutes to 2 hours and 15 minutes, or until the sides look firm and set while the center still looks slightly underdone.
Turn slow cooker off. Remove the lid, and let the bars cool completely to room temperature in the slow cooker. Once at room temperature, you can remove them, but let them sit for at least 2 more hours for the best texture.
Susan Friedman is a lifestyle journalist with a background that includes real estate, interior design, architecture and kitchen and bath design. The former senior editor of Florida Travel + Life magazine, Susan resides in sunny south Florida and loves exploring the next great place to live, local culture and neighborhoods with cool vibes. Whether it’s in her own backyard or beyond, she has the pulse on what’s trending now in apartment dwelling and more.