Slow cooker recipes

WCYB Telecast

Slow Cooker Recipes

Brownie Pudding Cake


• ¾ cup almond meal/flour

• ¼ cup whole wheat flour (or all-purpose flour)

• ½ teaspoon baking powder

• 3 tablespoons maple syrup

• ¼ cup cocoa powder

• 1/8 teaspoon salt

• ¼ cup canola oil

• 1 teaspoon vanilla extract

• 3 large egg whites

• 2 large eggs

• ½ cup chocolate chips, melted

• 1 teaspoon powdered sugar


Mix flour, baking powder, cocoa, maple syrup, and salt. Combine canola oil, vanilla extract, and eggs, stirring with a whisk. Stir in melted chocolate until all ingredients are mixed thoroughly. Coat a 3-quart electric slow cooker with cooking spray. Pour batter into slow cooker and cover. Cook on low for 2 to 2 ½ hours or until set around edges but still soft in center. Sprinkle with powdered sugar and serve.

Southwestern Frittata


• 5 to 6 eggs

• 1 cup black beans, rinsed and drained

• 1 cup spinach, chopped

• 1 medium bell pepper, chopped

• 1 jalapenos, chopped

• ¼ teaspoon chili powder

• ¼ teaspoon ground cumin

• 1/8 teaspoon smoked paprika

• 1/8 teaspoon pepper

• Dash of salt

For topping:

• ¼ cup salsa

• ¼ cup plain Greek yogurt


Mix all ingredients together and add to greased slow cooker. Cook on high for 2- 2 ½ hours or until cooked through. Use food thermometer and ensure temperature is at least 165 degrees Fahrenheit. Top frittata with salsa and greek yogurt (or sour cream), if desired.

3-Ingredient Balsamic Chicken


• 4-5 chicken breasts, boneless and skinless

• ½ cup balsamic vinegar

• 1 jar of salsa (low-sodium)


Spray slow cooker and add chicken, balsamic vinegar, and salsa. Cook on high for 5-6 hours until chicken is at least 165 degrees Fahrenheit with a food thermometer. Serve as main dish or shred chicken if desired and top on salad, add to quesadilla, or eat on sandwich.