Warm Up with These 10 Winter Recipes: Crockpot, Instant Pot, One Pot, and Sheet Pan Delights
1. Crockpot Beef Stew
Ingredients:
2 lbs beef stew meat, cubed
4 cups beef broth
1 onion, diced
4 carrots, sliced
3 potatoes, cubed
2 garlic cloves, minced
1 tsp thyme
Salt and pepper to taste
Instructions:
1. In a crockpot, combine beef stew meat, beef broth, onion, carrots, potatoes, garlic, thyme, salt, and pepper.
2. Cover and cook on low for 8 hours or until beef and vegetables are tender.
3. Serve hot and enjoy this hearty winter classic!
2. Instant Pot Chicken Noodle Soup
Ingredients:
1 lb boneless, skinless chicken breasts
8 cups chicken broth
2 carrots, sliced
2 celery stalks, sliced
1 onion, diced
2 garlic cloves, minced
2 cups egg noodles
1 tsp dried thyme
Salt and pepper to taste
Instructions:
1. Place chicken breasts, chicken broth, carrots, celery, onion, garlic, thyme, salt, and pepper in the Instant Pot.
2. Close the lid and set the Instant Pot to Manual, high pressure for 10 minutes.
3. Once cooking is complete, do a quick release of pressure.
4. Open the lid, shred the chicken with forks, and add egg noodles.
5. Close the lid again and set the Instant Pot to Manual, high pressure for 3 minutes.
6. After cooking, allow a natural pressure release for 5 minutes before quick releasing any remaining pressure.
7. Stir well and serve piping hot for a comforting winter meal!
3. One Pot Creamy Tuscan Chicken Pasta
Ingredients:
1 lb boneless, skinless chicken breasts, cut into cubes
8 oz penne pasta
2 cups chicken broth
1 cup heavy cream
1 cup sundried tomatoes, chopped
1 cup spinach leaves
1/2 cup grated Parmesan cheese
2 garlic cloves, minced
1 tsp dried basil
Salt and pepper to taste
Instructions:
1. In a large pot, cook chicken cubes until browned and cooked through.
2. Add garlic and cook for another minute until fragrant.
3. Stir in penne pasta, chicken broth, heavy cream, sundried tomatoes, basil, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer, covered, for about 1520 minutes or until pasta is tender.
5. Stir in spinach leaves and Parmesan cheese until spinach is wilted and cheese is melted.
6. Serve immediately, garnished with additional Parmesan if desired.
4. Sheet Pan Roasted Vegetables
Ingredients:
Assorted winter vegetables (e.g., carrots, Brussels sprouts, sweet potatoes, red onion, cauliflower), chopped
2 tbsp olive oil
1 tsp dried thyme
Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss chopped vegetables with olive oil, thyme, salt, and pepper on a large sheet pan.
3. Roast in the preheated oven for 2530 minutes, stirring halfway through, until vegetables are tender and lightly browned.
4. Serve as a hearty side dish or add protein like grilled chicken or tofu for a complete meal.
5. Crockpot Turkey Chili
Ingredients:
1 lb ground turkey
1 onion, diced
2 garlic cloves, minced
1 red bell pepper, diced
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) diced tomatoes
1 cup chicken broth
2 tbsp chili powder
1 tsp cumin
Salt and pepper to taste
Instructions:
1. In a skillet, cook ground turkey until browned. Add onion, garlic, and red bell pepper; cook until vegetables are softened.
2. Transfer cooked turkey mixture to a crockpot. Add kidney beans, black beans, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper.
3. Stir well to combine. Cover and cook on low for 68 hours or on high for 34 hours.
4. Serve hot with toppings like shredded cheese, sour cream, or chopped green onions.
6. Instant Pot Beef Stroganoff
Ingredients:
1 lb beef stew meat, cubed
8 oz cremini mushrooms, sliced
1 onion, diced
2 garlic cloves, minced
1 cup beef broth
1 cup sour cream
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
8 oz egg noodles
Salt and pepper to taste
Instructions:
1. Set Instant Pot to sauté mode. Cook beef stew meat until browned. Add mushrooms, onion, and garlic; cook until softened.
2. Stir in beef broth, Worcestershire sauce, Dijon mustard, salt, and pepper.
3. Close the lid and set Instant Pot to Manual, high pressure for 15 minutes.
4. After cooking, do a quick release of pressure. Open the lid and stir in sour cream until well combined.
5. Meanwhile, cook egg noodles according to package instructions.
6. Serve beef stroganoff over hot egg noodles, garnished with parsley if desired.
7. One Pot Garlic Parmesan Orzo with Spinach and Mushrooms
Ingredients:
1 cup orzo pasta
2 cups chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
2 cups baby spinach leaves
1 cup cremini mushrooms, sliced
2 garlic cloves, minced
2 tbsp butter
Salt and pepper to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add garlic and cook until fragrant.
2. Stir in orzo pasta and cook for 12 minutes until lightly toasted.
3. Pour in chicken broth and heavy cream. Bring to a boil, then reduce heat and simmer, covered, for 1012 minutes or until orzo is tender.
4. Stir in Parmesan cheese until melted. Add spinach leaves and mushrooms, stirring until spinach is wilted.
5. Season with salt and pepper to taste. Serve immediately, garnished with extra Parmesan if desired.
8. Sheet Pan Balsamic Chicken with Roasted Vegetables
Ingredients:
4 boneless, skinless chicken breasts
1 lb baby potatoes, halved
1 lb green beans, trimmed
1 red bell pepper, sliced
1/4 cup balsamic vinegar
2 tbsp olive oil
2 garlic cloves, minced
1 tsp dried rosemary
Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together balsamic vinegar, olive oil, garlic, rosemary, salt, and pepper.
3. Place chicken breasts on a large sheet pan. Arrange potatoes, green beans, and red bell pepper around the chicken.
4. Brush balsamic mixture over chicken and vegetables.
5. Roast in the preheated oven for 2530 minutes, or until chicken is cooked through and vegetables are tender.
6. Serve hot, drizzled with any remaining balsamic glaze from the pan.
9. Crockpot Butternut Squash Soup
Ingredients:
1 medium butternut squash, peeled, seeded, and cubed
1 apple, peeled, cored, and diced
1 onion, diced
4 cups vegetable broth
1/2 cup coconut milk
1 tbsp maple syrup
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Salt and pepper to taste
Instructions:
1. In a crockpot, combine butternut squash, apple, onion, vegetable broth, maple syrup, cinnamon, nutmeg, salt, and pepper.
2. Cover and cook on low for 68 hours or on high for 34 hours, until squash is tender.
3 . Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return to the crockpot.
4. Stir in coconut milk until well combined. Adjust seasoning with additional salt and pepper if needed.
5. Serve hot, garnished with a swirl of coconut milk, a sprinkle of cinnamon, and fresh chopped parsley or thyme for a delightful winter warmer.
10. Sheet Pan Lemon Garlic Salmon with Roasted Vegetables
Ingredients:
4 salmon fillets
1 lb baby potatoes, halved
1 bunch asparagus, trimmed
1 lemon, thinly sliced
3 tbsp olive oil
4 garlic cloves, minced
1 tsp dried dill
Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together olive oil, minced garlic, dried dill, salt, and pepper.
3. Place salmon fillets on a large sheet pan. Arrange potatoes, asparagus, and lemon slices around the salmon.
4. Brush olive oil mixture over salmon and vegetables.
5. Roast in the preheated oven for 1215 minutes, or until salmon is cooked through and vegetables are tender.
6. Serve hot, garnished with fresh dill and additional lemon wedges.
These 10 winter recipes for crockpot, Instant Pot, one pot, and sheet pan meals are perfect for cozy nights in or easy entertaining. Enjoy the warmth and flavors of the season with these delicious dishes! 🍲🍽️
