22 Easy Carnivore Slow Cooker Meals for Busy Nights

Keen to keep dinner simple without sacrificing flavor? These 22 carnivore slow cooker meals are your ticket to hearty, no-fuss dinners that practically cook themselves. Perfect for busy nights when you need comfort food fast. Let’s dive in!

Slow Cooker Beef Stew

Very few meals match the comfort of a slow cooker beef stew, and this version skips the vegetables to focus purely on tender beef and a rich, savory broth.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 480 minutes

Ingredients

For the Stew

• 3 lbs beef chuck, cut into 2-inch cubes
• 2 tbsp butter
• 4 cups beef broth
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Cut the beef chuck into 2-inch cubes, ensuring uniform size for even cooking.
2. Pat the beef cubes dry with paper towels, then season generously with salt and pepper on all sides.
3. Melt butter in a large skillet over high heat. Sear the beef in batches, without overcrowding, until deeply browned on all sides (about 2-3 minutes per batch). Transfer seared beef to the slow cooker.
4. Remove the skillet from heat and pour in 1 cup of beef broth. Scrape up any browned bits from the bottom, then pour this deglazed liquid over the beef in the slow cooker.
5. Add the remaining 3 cups of beef broth to the slow cooker. Stir gently to combine.
6. Cover and cook on LOW for 8 hours, or on HIGH for 4 hours, until the beef is fork-tender and easily shreds. Avoid opening the lid during cooking to retain heat.
7. Once cooked, taste and adjust salt and pepper if needed. Serve the beef chunky or shred it with two forks for a more rustic texture.

Just know that this stew deepens in flavor overnight, so feel free to make it a day ahead. Serve it in a bowl with a side of crusty bread, though for a true carnivore experience, enjoy it on its own—savory, beefy, and perfectly tender.

Garlic Butter Chicken Thighs

Nothing beats the simplicity of juicy chicken thighs slow-cooked in garlic butter. This carnivore-friendly dish focuses on pure, rich flavors without any fuss. Follow along for perfectly tender meat with crispy skin.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the Chicken

• 4 bone-in, skin-on chicken thighs
• 1 tsp salt
• 1/2 tsp black pepper

For the Garlic Butter Sauce

• 4 tbsp unsalted butter, divided
• 4 cloves garlic, minced

Instructions

1. Pat the chicken thighs dry with paper towels. This helps the skin crisp up.
2. Season both sides evenly with salt and pepper.
3. In a large skillet over medium-high heat, melt 2 tbsp of butter until it foams.
4. Place the chicken skin-side down in the skillet. Cook for 5 minutes without moving, until deep golden brown.
5. Flip the chicken using tongs and cook for another 3 minutes.
6. Add the remaining 2 tbsp butter and the minced garlic to the skillet. Reduce heat to low.
7. Tilt the skillet and baste the chicken with the bubbling garlic butter for 10 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F. (Tip: Use a meat thermometer to avoid overcooking.)
8. Remove from heat and let the chicken rest for 5 minutes before serving. This locks in the juices.

Your kitchen will fill with the rich aroma of garlic butter. The chicken thighs emerge tender, with a golden crispy skin and a silky butter sauce. Serve them as is for a hearty carnivore meal, or alongside roasted vegetables for a balanced plate.

Pork Shoulder with Bone Broth

Zip up your apron and get ready for a hands-on lesson in braised pork shoulder. This bone broth version is fall-apart tender and deeply savory, perfect for pulling.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 210 minutes

Ingredients

For the Dry Rub

• 2 tablespoons brown sugar
• 1 tablespoon kosher salt
• 1 tablespoon smoked paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon black pepper

For the Braise

• 1 (4-5 pound) bone-in pork shoulder
• 2 tablespoons vegetable oil
• 1 large yellow onion, sliced
• 4 cloves garlic, minced
• 4 cups unsalted bone broth
• 2 tablespoons apple cider vinegar

Instructions

1. Pat the pork shoulder dry with paper towels. This helps the rub stick and promotes browning.
2. In a small bowl, mix together the brown sugar, salt, paprika, garlic powder, onion powder, and black pepper. Coat the pork evenly with the rub, pressing into all sides.
3. Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Sear the pork shoulder for 4-5 minutes per side until deeply browned. Remove and set aside.
4. Reduce heat to medium. Add sliced onion and cook, stirring, for 3-4 minutes until softened. Add minced garlic and cook 1 minute more until fragrant.
5. Pour in the bone broth and apple cider vinegar, scraping up any browned bits from the bottom of the pot.
6. Return the pork shoulder to the pot, fat side up. Bring the liquid to a gentle simmer, then cover with a lid and transfer to a preheated 300°F oven.
7. Braise for 3 to 3½ hours, until the meat is fork-tender and pulls apart easily. Tip: For best results, check internal temperature—it should reach 200-205°F for shreddable texture.
8. Remove the pot from the oven and let the pork rest in the liquid for 15 minutes. Then transfer the pork to a cutting board and shred using two forks. Skim excess fat from the braising liquid, and drizzle some over the shredded pork before serving.

Hearty and soul-warming, this pulled pork is perfect on buns or over creamy polenta. The bone broth adds a silky depth that meat alone can't match.

Slow Cooker Salmon with Lemon

Ready for a foolproof way to cook salmon that stays moist and flaky every time? This slow cooker method uses butter and lemon to gently steam the fish, resulting in a light yet satisfying main dish. Perfect for busy weeknights when you want a healthy, hands-off meal.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 90 minutes

Ingredients

For the Salmon

• 4 (6-ounce) salmon fillets, skin on
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Butter Lemon Sauce

• 2 tablespoons unsalted butter, cut into small pieces
• 1 lemon, juiced and sliced into thin rounds
• 2 cloves garlic, minced

For Garnish (optional)

• 2 tablespoons fresh dill, chopped

Instructions

1. Pat the salmon fillets dry with paper towels. Season both sides evenly with salt and pepper. Set aside.
2. Place the butter pieces, lemon juice, lemon slices, and minced garlic into the bottom of a slow cooker. Stir gently to combine. (Tip: Use a slow cooker liner for effortless cleanup.)
3. Arrange the seasoned salmon fillets on top of the butter mixture, skin side down. Try to keep them in a single layer without overlapping for even cooking.
4. Cover the slow cooker with the lid and cook on LOW for 1 hour 30 minutes, or until the salmon is opaque and flakes easily with a fork. (Tip: For food safety, the internal temperature should reach 145°F. Check with an instant-read thermometer inserted into the thickest part.)
5. Using a spatula, carefully transfer the salmon to serving plates. Spoon some of the cooking juices over the top. (Tip: If the sauce is too thin, you can whisk in a teaspoon of cornstarch slurry and cook on HIGH for 5 more minutes to thicken.)
6. Garnish with fresh dill, if desired, and serve immediately.

With its tender, buttery texture and bright lemon flavor, this salmon is perfect served over a bed of rice or quinoa, alongside steamed asparagus or a crisp green salad. You'll love how effortlessly it delivers restaurant-quality results with minimal cleanup—a true weeknight winner.

Lamb Shanks in Garlic Sauce

Making lamb shanks from scratch might feel intimidating, but this garlic sauce version breaks it down into simple, manageable steps. Master the technique and you'll have a crowd-pleasing, fork-tender dinner that tastes like it simmered all day—because it did. Just follow along, and I'll guide you through each stage.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 180 minutes

Ingredients

For the Lamb

• 4 lamb shanks (about 1 pound each)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil

For the Aromatic Base

• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 celery ribs, diced
• 12 cloves garlic, minced
• 2 tablespoons tomato paste

For the Braising Liquid

• 1 cup dry red wine (e.g., Cabernet Sauvignon)
• 2 cups beef broth
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves

For Thickening (Optional)

• 1 tablespoon cornstarch
• 2 tablespoons cold water

Instructions

1. Preheat your oven to 325°F (163°C). Position a rack in the lower third.
2. Pat the lamb shanks dry with paper towels. Season evenly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Dust with 2 tablespoons all-purpose flour, coating all sides. Tip: The flour helps create a deeply browned crust, which adds layers of flavor to the final sauce.
3. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering. Add the lamb shanks in a single layer (work in batches if necessary—crowding will steam instead of brown). Cook, turning occasionally, until deeply browned on all sides, 8–10 minutes total. Transfer to a plate.
4. Reduce heat to medium. Add the diced onion, carrots, and celery (the mirepoix) to the pot. Cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Scrape up any browned bits from the bottom.
5. Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute. Do not let it burn.
6. Stir in 2 tablespoons tomato paste and cook for 2 minutes, stirring often, until it darkens and sticks slightly to the pot. This concentrates the tomato flavor.
7. Pour in 1 cup red wine, scraping up any remaining fond (browned bits) with a wooden spoon. Let it simmer vigorously until reduced by half, about 3–4 minutes. Tip: Reducing the wine before adding broth prevents the sauce from tasting raw or alcoholic.
8. Add 2 cups beef broth, 2 sprigs rosemary, 4 sprigs thyme, and 2 bay leaves. Stir, then return the lamb shanks to the pot, nestling them into the liquid. The liquid should come about halfway up the shanks. Add a little water if needed.
9. Bring the liquid to a gentle simmer on the stovetop, then cover the pot tightly with its lid. Transfer to the preheated oven.
10. Braise for 2.5 hours, or until the meat is fork-tender and pulling away from the bone. Check once or twice—if the liquid level drops too low, add a splash of broth or water. Tip: For the most tender result, cook until a skewer slides into the thickest part without resistance.
11. Carefully remove the pot from the oven. Transfer the lamb shanks to a serving platter and tent loosely with foil. Strain the braising liquid through a fine-mesh sieve into a fat separator or a bowl; discard the solids. Let the liquid settle, then spoon off excess fat (or use a separator).
12. If you prefer a thicker sauce, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water in a small bowl to form a slurry. Bring the defatted liquid to a simmer on the stovetop, then slowly whisk in the slurry. Cook for 1–2 minutes until thickened slightly. Season with salt and pepper to taste.
13. Pour the finished sauce over the lamb shanks and serve immediately.

For a complete meal, spoon the garlicky sauce over creamy mashed potatoes or soft polenta—they'll soak up every drop. The meat should be so tender it practically falls off the bone, with a rich, savory depth that comes from slow braising. Garnish with fresh parsley or thyme leaves for a pop of color.

Egg Bites with Cheese

Just imagine waking up to the aroma of perfectly cooked, fluffy egg bites with melted cheese, made effortlessly in your slow cooker. This method ensures a tender, custard-like texture without any fuss, perfect for busy mornings or a satisfying snack.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 1 minutes

Ingredients

• 8 large eggs
• 1/2 cup milk (whole or 2%)
• 1/2 cup cottage cheese (small curd, drained if necessary)
• 1 cup shredded cheddar cheese (or your favorite melting cheese)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Nonstick cooking spray

Instructions

1. Spray the inside of a 12-cup slow cooker-safe silicone muffin mold or a standard muffin pan with nonstick cooking spray. If using a metal pan, place a trivet or folded kitchen towel in the bottom of the slow cooker to prevent direct contact.
2. In a large bowl, crack the eggs and add the milk, cottage cheese, salt, and pepper. Whisk vigorously until the mixture is completely smooth and uniform; this ensures a homogenous texture.
3. Stir in the shredded cheddar cheese until evenly distributed. Tip: Use freshly shredded cheese for better melting, as pre-shredded contains anti-caking agents.
4. Divide the egg mixture evenly among the 12 cups, filling each about two-thirds full. Do not overfill, as the bites will puff slightly during cooking.
5. Place the filled mold into the slow cooker. If your slow cooker is small, you may need to cook in batches. Cover and cook on LOW for 1 hour 30 minutes to 2 hours, until the centers are set and a knife inserted comes out clean. Tip: Start checking at 1 hour 15 minutes, as slow cookers vary.
6. When done, carefully remove the mold using oven mitts. Let cool in the mold for 5 minutes, then run a thin spatula around the edges to loosen. Turn out onto a plate. Tip: For easy removal, let them rest briefly—they'll firm up as they cool.

Ready to serve: these egg bites are tender, cheesy, and packed with protein. The slow cooker makes them incredibly moist without drying out. Try them on a toasted English muffin for a quick breakfast sandwich, or simply enjoy with a dollop of salsa or hot sauce.

Beef Ribs with Smoked Paprika

Ready to make the most tender, fall-off-the-bone beef ribs you've ever had? This recipe uses a simple dry rub with smoked paprika and a slow braise to develop deep, smoky flavor. Follow these steps closely and you'll be rewarded with ribs that are crisp on the outside and meltingly tender inside.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 210 minutes

Ingredients

For the Dry Rub

• 2 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper

For the Braise

• 1 tbsp olive oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 cup beef broth
• 2 tbsp apple cider vinegar
• 2 tbsp Worcestershire sauce
• 4 lbs beef back ribs or short ribs

Optional Garnish

• fresh parsley, chopped

Instructions

1. Preheat oven to 300°F. Remove ribs from fridge and pat dry with paper towels.
2. In a small bowl, combine all dry rub ingredients: smoked paprika, brown sugar, garlic powder, onion powder, salt, and black pepper. Mix well.
3. Generously coat all sides of the beef ribs with the dry rub, pressing it into the meat. Let rest at room temperature for 20 minutes to absorb flavors. Tip: This resting step allows the rub to adhere and season deeper.
4. Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs in batches, about 3-4 minutes per side, until deeply browned. Do not crowd the pot. Remove ribs and set aside.
5. In the same pot, add sliced onion and cook until softened, about 5 minutes, scraping up any browned bits. Add minced garlic and cook 30 seconds until fragrant.
6. Pour in beef broth, apple cider vinegar, and Worcestershire sauce. Stir and bring to a simmer, scraping the bottom.
7. Return the ribs to the pot, nestling them into the liquid. Cover with a tight-fitting lid and transfer to the preheated oven.
8. Braise for 2.5 to 3 hours, until the meat is fork-tender and nearly falling off the bone. Tip: Check at the 2-hour mark; if the liquid has reduced too much, add a splash more broth.
9. Optional for a crustier exterior: After braising, remove the lid and increase oven temperature to 425°F. Brush ribs with some of the pan juices and roast uncovered for 10-15 minutes until the surface caramelizes. Tip: This step adds a beautiful bark-like texture.
10. Remove ribs from oven, let rest for 5-10 minutes. Skim fat from the braising liquid if desired, and serve the ribs with the jus spooned over. Garnish with fresh parsley.

Zesty and rich, these beef ribs have a deep smoky paprika crust that gives way to impossibly tender meat. Serve them with creamy mashed potatoes to soak up the savory jus, or alongside roasted vegetables for a comforting meal. However you plate them, they're sure to impress.

Chicken Liver Pâté

Let's demystify homemade chicken liver pâté—a rich, silky spread that's surprisingly simple to make. With just a few quality ingredients and a careful hand, you can create a restaurant-worthy appetizer.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

For the pâté

• 1 lb chicken livers
• 1/2 cup unsalted butter, divided
• 1 small shallot, chopped
• 1 clove garlic, minced
• 2 tbsp brandy or cognac
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground allspice
• 2 tsp fresh thyme leaves

For finishing

• 1/4 cup clarified butter or additional melted butter

Instructions

1. Rinse chicken livers under cold water and trim any connective tissue or green spots. Pat dry with paper towels.
2. In a large skillet over medium heat, melt 2 tablespoons of the butter. Add chopped shallot and cook, stirring, until softened, about 3 minutes.
3. Add minced garlic and cook for 30 seconds until fragrant.
4. Increase heat to medium-high. Add chicken livers in a single layer. Cook without moving for 2 minutes, then flip and cook another 2 minutes until browned but still pink inside (internal temp 165°F is safe, but for pâté, slightly pink is fine).
5. Pour brandy over livers and tilt pan to ignite (or let alcohol cook off for 1 minute).
6. Transfer contents to a food processor. Add remaining butter, salt, pepper, allspice, and thyme. Blend until completely smooth, about 1 minute, scraping down sides.
7. Push mixture through a fine-mesh sieve for extra silkiness (optional but recommended). (Tip: Press hard to extract all the paste.)
8. Pour pâté into a serving dish or ramekins. Smooth the top.
9. Pour melted clarified butter over the surface to seal. Refrigerate at least 2 hours until set. (Tip: For firmer texture, refrigerate overnight.)
10. Remove from fridge 15 minutes before serving to soften. Serve with crusty bread, cornichons, or apple slices. (Tip: Bring to room temperature for best flavor.)

Your homemade pâté will have a velvety, melt-in-your-mouth texture with a delicate balance of rich liver and aromatic spices. Spread it on warm toast or serve alongside tangy pickles for a classic French bistro experience. Yes, you made this yourself—impressive, right?

Pork Belly with Crackling

Every home cook dreams of crispy pork belly with perfect crackling, and with this step-by-step method, you'll achieve it every time. The key lies in proper scoring, drying, and a two-stage roasting process that yields tender meat and a golden, crunchy skin. Follow these detailed instructions to master this impressive dish.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 2 minutes

Ingredients

Main Ingredients

• 2 lb pork belly with skin on
• 1 tbsp kosher salt
• 1 tsp baking powder
• 1 tbsp olive oil

Instructions

1. Using a sharp knife, score the skin of the pork belly in a crosshatch pattern, cutting about 1/2 inch apart and being careful not to cut into the meat. Tip: Scoring allows fat to render and helps create crispy crackling.
2. Pat the skin dry thoroughly with paper towels. Tip: Excessive moisture is the enemy of crackling.
3. In a small bowl, mix kosher salt and baking powder. Rub this mixture evenly over the entire skin, pressing it into the scored cuts.
4. Place the pork belly on a wire rack over a baking sheet, uncovered, and refrigerate for at least 8 hours or up to 24 hours. This step dries out the skin, ensuring maximum crispiness.
5. Preheat the oven to 300°F. Remove pork belly from the refrigerator and let it sit at room temperature for 30 minutes.
6. Pat the skin dry again with paper towels, then rub the olive oil all over the skin, avoiding the meat side.
7. Place the pork belly skin-side up on the wire rack and roast at 300°F for 2 hours. The meat should be tender but not falling apart.
8. Increase the oven temperature to 450°F and continue roasting for 30 minutes, or until the skin is puffed and golden brown. Watch closely to prevent burning.
9. Remove from oven and let rest on a cutting board for 10 minutes before slicing. Tip: Resting allows juices to redistribute for tender meat.
10. Slice the pork belly into portions with a sharp knife, enjoying the contrast of crispy skin and succulent meat.

Don't be intimidated—this showstopper delivers rich, tender meat beneath a shatteringly crisp crust. Serve with apple sauce and a side of roasted vegetables for a complete meal that will impress any guest.

Ground Beef Chili (No Beans)

A hearty bowl of chili is pure comfort, but this no-bean version lets the rich beef flavor shine. By browning the meat deeply and simmering with a bold spice blend, you get a thick, satisfying chili that's low-carb and packed with protein.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 1 minutes

Ingredients

For the Chili

• 2 lbs ground beef (80/20)
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (14.5 oz) can diced tomatoes (undrained)
• 2 tablespoons tomato paste
• 2 cups beef broth

Instructions

1. Heat a large Dutch oven or heavy pot over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned all over, about 8 minutes. If there's excess fat, spoon off all but about 1 tablespoon (leaving a little adds flavor).
2. Add the diced onion, minced garlic, and diced bell pepper to the pot. Cook, stirring often, until softened, about 5 minutes.
3. Stir in the chili powder, cumin, paprika, oregano, salt, and black pepper. Cook for 1 minute until fragrant, stirring constantly so the spices don't burn.
4. Add the can of diced tomatoes (with their juices) and the tomato paste. Stir well to combine.
5. Pour in the beef broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover partially, and let it simmer for 1 hour 15 minutes, stirring occasionally. The chili should be bubbling gently. (Tip: The longer it simmers, the deeper the flavor.)
6. After simmering, taste the chili and adjust salt or spices if needed. If it's too thin, simmer uncovered for another 10–15 minutes to thicken. (Tip: Chili will thicken further as it cools.)
7. Remove from heat and let rest for 5 minutes before serving. (Tip: This resting time allows the flavors to meld.)

Serve this chili with shredded cheddar cheese, a dollop of sour cream, and sliced scallions for a satisfying bowl that's both rustic and refined. The deep red color and rich, beefy aroma make it a standout for any casual gathering. It also freezes beautifully, so make a double batch.

Salmon Patties (Canned)

Zipping through your pantry staples, you can whip up these salmon patties in no time. Canned salmon makes for a budget-friendly protein that forms perfect patties with just a few binders. Follow these steps carefully, and you'll have crispy, flavorful patties every time.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 12 minutes

Ingredients

For the Salmon Mixture

• 1 (14.75 oz) can salmon
• 1 large egg, beaten
• 1/4 cup finely chopped onion
• 1/4 cup plain bread crumbs
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For Cooking

• 2 tablespoons vegetable oil

Instructions

1. Drain the canned salmon, reserving 2 tablespoons of liquid. Remove any large bones and skin, then flake the salmon into a bowl.
2. Add the beaten egg, onion, bread crumbs, parsley, lemon juice, salt, and pepper to the flaked salmon. Mix until well combined.
3. If the mixture seems too dry, add the reserved salmon liquid 1 tablespoon at a time until it holds together. If too wet, add more bread crumbs 1 tablespoon at a time (tip: the mixture should be moist but not sticky).
4. Form the mixture into 4 equal patties, about 1/2 inch thick. Place them on a plate lined with parchment paper.
5. Heat the vegetable oil in a large non-stick skillet over medium heat (tip: non-stick is best for easy flipping and even browning).
6. Once the oil shimmers, carefully place the patties in the skillet, leaving space between them. Cook for 4-5 minutes on the first side, until golden brown and crisp (tip: use a spatula to lift a corner to check doneness).
7. Flip the patties gently using a thin spatula. Cook for another 4-5 minutes on the second side, until golden brown and cooked through (internal temperature should reach 165°F).
8. Transfer the cooked patties to a paper towel-lined plate to drain excess oil. Serve immediately.

Like golden coins, these patties are crispy on the outside and tender on the inside. Pair them with a dollop of tartar sauce or a fresh lemon-dill yogurt sauce for a bright finish. They also make excellent sliders on brioche buns with lettuce and tomato.

Bone Broth with Marrow

Every home cook deserves a pot of golden, nutrient-dense bone broth simmered to perfection. This method extracts maximum collagen and minerals from beef marrow bones, leaving you with a rich base for soups or sipping.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 720 minutes

Ingredients

For the Bones and Base

• 3 pounds beef marrow bones
• 2 tablespoons apple cider vinegar
• 12 cups cold water

For the Aromatics

• 1 large onion, quartered (skin on)
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1 teaspoon salt

Instructions

1. Preheat your oven to 400°F.
2. Arrange the beef bones in a single layer on a rimmed baking sheet. Roast for 30 minutes, flipping halfway, until deeply browned.
3. Transfer the roasted bones to a large stockpot or Dutch oven (at least 6 quarts).
4. Add the onion, carrots, celery, and garlic to the pot.
5. Pour in the apple cider vinegar and cold water. The water should just cover the bones by about 1 inch.
6. Set the pot over high heat and bring to a gentle boil. As soon as bubbles appear, reduce the heat to low and skim off any foam or impurities that rise to the surface with a slotted spoon.
7. Add the bay leaves, peppercorns, and salt. Stir gently.
8. Cover the pot partially with a lid, leaving a small gap for steam to escape. Simmer on the lowest possible heat for 12 to 24 hours. Check occasionally and add more water if the bones become exposed.
9. After simmering, remove the pot from heat. Place a fine-mesh strainer over a large bowl or clean pot and pour the broth through. Discard the solids.
10. Let the broth cool slightly, then transfer to containers. Refrigerate overnight; the fat will solidify on top. Remove the fat layer before using or storing.

Just a sip of this homemade broth reveals a silky, gelatinous texture that no store-bought version can match. Enjoy it warm in a mug with a pinch of sea salt, or use it to elevate risotto, stews, and braised dishes.

Conclusion

So whether you’re meal prepping or just want a no-fuss dinner, these 22 slow cooker meals have you covered. Give them a try and let us know your favorites in the comments – we’d love to hear! And don’t forget to share this roundup on Pinterest to help fellow busy cooks.