3 Mouthwatering Slow Cooker Recipes From Martha Stewart's Kitchen

Martha Stewart slow cooker recipe
Courtesy of Martha Stewart

In the fall and winter months, few things are better than a slow-cooked homemade meal that greets you at the door with a mouthwatering aroma. While we've already compiled a list of the three most popular slow cooker recipes on Pinterest, we decided to take our recipe game a step further and consult the queen of comfort food herself: Martha Stewart. Below, find three of the best slow cooker recipes out of the Martha Stewart kitchen, courtesy of Martha and her team of esteemed chefs. All three were featured in the October 2016 issue of Martha Stewart Living. We guarantee you won't be disappointed. 

Cilantro Chicken Chutney

Best Martha Stewart slow cooker recipe
Martha Stewart


2 tbsp. extra-virgin olive oil
2 onions, cut into 1 1/2-inch pieces
2 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch pieces
Kosher salt and freshly ground pepper
1 tbsp. minced peeled fresh ginger
5 cloves garlic, thinly sliced
1 jalapeño, sliced, plus more for serving
4 cups packed cilantro leaves and thin stems, plus more leaves for serving
1/2 cup roasted unsalted peanuts, plus more, chopped, for serving
2 tsp. packed light-brown sugar
1 tbsp. fresh lime juice, plus lime wedges for serving
Steamed rice and yogurt, for serving


Heat a large skillet over medium-high heat. Add oil and onions; cook, stirring occasionally, until browned, about 8 minutes. Transfer to a 5–6-quart slow cooker. Season chicken with salt and pepper; stir into slow cooker with ginger, garlic, and jalapeño. Cover and cook on high 2 hours.

In a food processor, pulse cilantro, peanuts, brown sugar, and juice until finely chopped; add to slow cooker. Cover and cook 30 minutes. Season with salt and pepper. Serve over rice, with yogurt, jalapeño, cilantro, chopped peanuts, and lime wedges.

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Sicilian-Style Beef Stew

Martha Stewart slow cooker recipes
Martha Stewart


3 pounds beef chuck, fat trimmed, cut into 1 1/2-inch pieces
Kosher salt and freshly ground pepper
2 tbsp. extra-virgin olive oil
6 shallots, thinly sliced
1/2 cup dry red wine, such as cabernet sauvignon
1 can whole peeled tomatoes, crushed
1 bulb fennel, cut into 1/2-inch wedges
1 sprig rosemary
2 strips orange zest, plus orange wedges for serving
1 cup pitted green olives, such as Castelvetrano
Mashed potatoes, for serving 


Season beef with salt and pepper. Heat a large skillet over medium-high heat. Add 1 tablespoon oil and half of beef, in a single layer; cook, turning a few times, until browned all over, 5–7 minutes. Transfer to a 5–6 quart slow cooker. Repeat with remaining oil and beef. Add shallots and wine to skillet; cook, scraping up browned bits, until wine has almost evaporated, about 3 minutes. Transfer to slow cooker; stir in tomatoes with their juices, fennel, rosemary, and zest. Cover and cook on high until meat is fork-tender, about 41⁄2 hours.

Stir in olives; season with salt and pepper. Remove rosemary; serve, with mashed potatoes, orange wedges, and more pepper.

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White Bean Soup

Martha Stewart slow cooker recipe - white bean soup
Martha Stewart


1 pound dried Great Northern beans, rinsed
2 tbsp. extra-virgin olive oil, plus more for drizzling
3 cups of leeks, white and light-green parts only, halved lengthwise, cut crosswise into 1/2-inch pieces, and well washed.
5 cloves of garlic, thinly sliced
1/2 tsp. of red-pepper flakes, plus more for serving
1 butternut squash, peeled, seeded, and cut into 1-inch pieces
3 sprigs of sage
1 Parmesan rind, plus finely shredded Parmesan for serving
4 tsp. fresh lemon juice
1 bunch spinach, trimmed and washed
Kosher salt and freshly ground pepper 


Place beans in a bowl; cover with 2 inches of water. Refrigerate covered, overnight; drain and rinse. Cover with water in a saucepan.

Bring to a boil; cook 10 minutes. Remove from heat; drain and rinse.

Place beans, oil, leeks, garlic, pepper flakes, squash, sage, and rind in a 5–6 quart slow cooker. Add 8 cups water. Cover and cook on low 6 hours. Remove and discard sage and rind; stir in lemon juice and spinach. Season with salt and pepper.

Serve, drizzled with oil and topped with shredded cheese and pepper flakes.

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