Crockpots Aren't Just for Winter—These 3 Recipes Were Made for Spring

Kelsey Clark

Nothing says winter like a simmering slow cooker meal, but the convenience of the crockpot shouldn't be confined to half of the year only. To be frank, our busy schedules practically demand that these versatile kitchen gadgets be in full rotation year-round. As suspected, Pinterest is chock-full of slow cooker recipes for spring, including sweet pulled pork sandwiches from Chelsea's Messy Apron, salsa verde lime chicken tacos from A Latte Food, and lemon chicken artichoke soup from Flavor the Moments. Transition your crockpot from winter to spring with the following three delicious recipes: 

Honey BBQ Pulled Pork Sandwiches

Ingredients for the Pork:

  • Yellow onions thinly sliced
  • Boneless pork tenderloin
  • Packed brown sugar
  • Chili powder
  • Minced garlic
  • Ground cumin
  • Chicken broth
  • Seasoned salt and pepper

Ingredients for the Chipotle Honey Sauce:

  • Ketchup
  • Brown sugar
  • Honey
  • Apple cider vinegar
  • Worcestershire sauce
  • Minced garlic
  • Seasoned salt and pepper
  • Chipotle chile in adobo sauce
  • Sandwich buns

Instructions:

  1. Grease a large crockpot (I use a six-quart) with nonstick spray. Line the bottom with the thinly sliced onions (two medium or one very large). Place the pork on top.
  2. In a small bowl, whisk together the brown sugar, chili powder, minced garlic, 1 tablespoon of seasoned salt, and ground cumin. Rub into the pork. Pour the chicken broth over the pork. Cook for six to eight hours on high or nine to 11 hours on low.

For the full recipe, head over to Chelsea's Messy Apron

Salsa Verde Chicken Tacos

Ingredients for the Chicken:

  • Chicken breasts, fresh
  • Honey
  • Lime juice
  • Salsa verde (jarred or homemade)
  • Sour cream
  • Taco seasoning (whatever is your favorite)

Ingredients for the Tacos:

  • Corn or flour tortillas, warmed
  • Shredded cheese
  • Sliced avocado
  • Diced tomatoes
  • Grilled bell peppers

Instructions:

Place chicken in the crockpot, and cover with honey, lime juice, salsa verde, sour cream, and taco seasoning. With a pair of tongs, flip the chicken over so that both sides are coated. Cover, and cook on low for six to eight hours, or on high for three to four hours.

Once the chicken is cooked through, it will shred easily with two forks. Shred it in the crockpot, and then stir it around so it can absorb some of the sauce. Keep it on the warm setting until ready to use.

For the full recipe, head over to A Latte Food.

Lemon, Chicken, and Artichoke Soup

Ingredients:

  • Bone-in, skinless chicken breasts
  • Leeks, cleaned, halved, and sliced into half moons
  • Celery, halved and chopped
  • Garlic, minced
  • Bay leaf
  • Can of artichoke hearts packed in water
  • Low sodium chicken stock
  • Kale
  • Juice of 1 large lemon
  • Kosher salt and pepper to taste

Instructions:

Season both sides of the chicken breasts generously with salt and pepper and place in the slow cooker. Add the leeks, celery, garlic, bay leaf, artichoke hearts, chicken stock, and water. Add one teaspoon kosher salt and pepper, to taste.

Cover and cook on low for four to six hours, on high for about three to four hours, or until the chicken is tender and cooked through.

For the full recipe, head over to Flavor the Moments.

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