Well, the slow cooker has made it’s way out for fall and winter recipes! I’m also back into doing weekly food prep and I love the slow cooker for that. With the slower cooker going, I can get a few extra meals prepped on the weekends with little effort, my kind of cooking.
I can throw one meal in on Saturdays and one on Sundays and there’s two nights I don’t have to cook during the week. It also frees up room for me to use the kitchen to prep a few other meals as well.
For my weekly food prep during the colder months, I usually stick to a lot of soups, stews and chili just because they’re so easy and they keep well. I’ll add fresh salads and veggies in during the week as they only take a few minutes to prepare.
I like to prep a batch of edamame, hummus and brown rice too and I’ll usually cut up some fresh veggies for snacking. I don’t always food prep but man, it sure makes things nice and easy during the week! It is just so nice to get home from work and have dinner ready!
For my first slow cooker meal of the season, I decided to go for a take on corn chowder, swapping out typical potato for sweet potato! Yum! This literally takes minutes to prepare. Just cut up the veggies, add everything to your slow cooker and you’re done! Another slow cooker bonus, your home will pretty much always smell awesome.
- 1 white onion, diced
- 2 cloves garlic, minced
- 2 ribs celery, chopped
- 1 large sweet potato (approx. 1.5 lbs)
- 4 cups frozen corn
- 4 cups vegetable broth
- 1 tbsp chili powder
- salt and pepper to taste
- All all ingredients to a slow cooker and cook on 6 hours on LOW or 3 hours on HIGH.
- Once it's cooked, removed about ¾ of the soup and puree until smooth and then mix it back in. Alternatively, you can place an immersion blender right in the slow cooker and puree it that way!
- Add any additional salt and pepper to taste and serve!
- Store any leftovers in the fridge.
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