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There’s nothing worse than having a long day of work, driving home during rush hour traffic, then having to spend more time than you’d like prepping and cooking dinner. Slow cookers are a great way to minimize the stress and time spent cooking. We’ve gathered some of our favorite, easy, slow cooker recipes!
Chicken Cacciatore
INGREDIENTS
  • 2 lb. skin-on, bone-in chicken thighs
  • Kosher salt
  • Freshly ground black pepper
  • bell peppers, chopped
  • 8 oz. baby Bella mushrooms, sliced
  • cloves garlic, minced
  • (28-oz.) can crushed tomatoes
  • 1/2 c. chicken broth
  • 1 tsp. dried oregano
  • 1/4 tsp. red pepper flakes
  • 1/3 c. capers
  • 8 oz. cooked linguine, for serving
DIRECTIONS
  1. Season chicken on both sides with salt and pepper and place in slow cooker. Add peppers, mushrooms, garlic, tomatoes, and broth, then season with oregano, red pepper flakes, salt, and pepper. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until chicken is cooked through.
  2. Remove chicken from slow-cooker and stir capers into sauce. Serve chicken over cooked pasta with sauce.

Beef & Broccoli

INGREDIENTS
  • 1 1/2 lb. sirloin steak, thinly sliced
  • 1 c. low-sodium beef broth
  • 1/2 c. low-sodium soy sauce
  • 1/2 c. brown sugar
  • 3 tbsp. sesame oil
  • 1 tbsp. sriracha
  • cloves garlic, minced
  • green onions, thinly sliced, plus more for garnish
  • 2 tbsp. cornstarch
  • 2 c. broccoli florets
  • Sesame seeds, for garnish
  • Cooked jasmine rice, for serving
DIRECTIONS
  1. In a large slow-cooker, add steak. Add beef broth, soy sauce, brown sugar, sesame oil, Sriracha, garlic, and green onions.
  2. Cover and cook on low until beef is tender and cooked through, 3 1/2 to 4 hours.
  3. When the steak is tender, spoon a few tablespoons of the slow-cooker broth into a bowl and whisk with cornstarch. Pour into slow cooker and toss with the beef until combined. Add broccoli and cook, covered, 20 minutes more.
  4. Garnish with sesame seeds and green onions and serve over rice.

Eggplant Parmesan

INGREDIENTS
  • large eggplant, sliced into 1/2″ coins
  • eggs
  • 1 c. panko bread crumbs
  • 1 tsp. garlic powder
  • 1 tsp. Italian seasoning
  • 2 c. marinara
  • 12 oz. mozzarella cheese, sliced
  • 1/2 c. grated Parmesan
  • Fresh basil, for garnish
  • Kosher salt
  • Freshly ground black pepper
DIRECTIONS
  1. Place eggplant on paper towel-lined baking sheet and sprinkle each piece with salt. Let sit for 30 minutes and pat dry.
  2. Spread about a third of the sauce in the bottom of a slow cooker. In a medium bowl, whisk eggs. In another medium bowl, whisk together panko bread crumbs, garlic powder, and Italian seasoning. Season with salt and pepper.
  3. Dip each piece of eggplant in eggs then dredge in bread crumbs. Lay an even layer of slices into the slow cooker. Top with more sauce and mozzarella. Repeat layers 2 more times. Cook on high for 4 to 5 hours.
  4. Sprinkle with Parmesan and garnish with basil.

Salsa Verde Chicken Soup

INGREDIENTS
  • 1 lb. chicken breast
  • 1 1/2 c. corn, frozen or canned
  • cans white beans
  • 1 c. salsa verde
  • 1/4 c. chopped cilantro, plus more for garnish
  • small red onion, chopped
  • jalapeños, minced
  • kosher salt
  • Freshly ground black pepper
  • 6 c. chicken broth
  • Avocado slices, for garnish
  • Tortilla chips, for garnish
  • Cotija, for garnish (optional)
DIRECTIONS
  1. In a Crock-Pot, combine chicken, corn, white beans, salsa verde, cilantro, red onion, and jalapeños. Season generously with salt and pepper then pour chicken broth over ingredients.
  2. Cover and cook on low until the chicken is cooked through and easy to shred, 5 to 6 hours.
  3. Take chicken out of Crock-Pot and transfer to a medium bowl. Shred using two forks, then return chicken to Crock-Pot. Season with more salt and pepper, if necessary.
  4. Serve warm with avocado, tortilla chips, and cotija.

Blueberry Oatmeal

INGREDIENTS
  • Unsalted butter, for greasing
  • 3 c. whole milk
  • 2 c. water
  • 2 c. old-fashioned oats
  • 1/4 c. brown sugar
  • 2 tbsp. maple syrup, plus more for serving
  • 2 tsp. vanilla extract
  • 2 tsp. cinnamon
  • 1/4 tsp. kosher salt
  • 1 c. frozen blueberries
  • 1/4 c. shredded coconut

DIRECTIONS

  1. Butter the inside of your slow cooker.
  2. Add in all ingredients except blueberries and coconut. Cook, stirring occasionally, on high for 4 hours, or on low for 8 hours.
  3. In the last 10 minutes of cooking, turn dial to warm and gently stir in the blueberries and coconut.
  4. Serve topped with maple syrup.

Applesauce

INGREDIENTS
6 lb. Gala apples
piece fresh ginger
stick cinnamon
1 tsp. pure vanilla extract
DIRECTIONS
  1. In a 5- to 6-quart slow cooker, toss together apples, fresh ginger, and cinnamon stick. Cook until the apples break down when stirred, 7 to 8 hours on low or 5 to 6 hours on high. Stir in vanilla extract.

Cheesecake

INGREDIENTS
  • Cooking spray, for pan
  • 3/4 c. graham cracker crumbs
  • 3 tbsp. melted butter
  • 1/2 c. plus 1 tbsp. sugar, divided
  • 1/2 tsp. kosher salt, divided
  • 8-oz. blocks cream cheese, softened
  • large eggs
  • 1/3 c. sour cream
  • 1 tbsp. all-purpose flour
  • 1 tsp. pure vanilla extract
DIRECTIONS
  1. Grease a 6” springform pan and wrap tightly with two layers of foil. In a 6-quart slow cooker, pour 1” water. Create a foil circle and place inside slow cooker as a rack.
  2. Make crust: In a large bowl, stir together graham cracker crumbs, butter, 1 tablespoon sugar, and 1/4 teaspoon salt. Press into greased pan and set aside.
  3. Make filling: In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and remaining 1/2 cup sugar until fluffy. Add eggs, sour cream, flour, vanilla, and remaining 1/4 tsp. salt and beat until combined.
  4. Pour filling over crust. Top slow cooker with three layers of paper towels and lid.
  5. Cook on high for 2 hours, then turn off heat and let stand 1 hour.
  6. Remove cheesecake from slow-cooker and remove foil from pan. Refrigerate until completely chilled, at least 4 hours and up to overnight.

Peppermint Bark Hot Chocolate

INGREDIENTS
  • 8 c. whole milk
  • can sweetened condensed milk
  • 3 c. bittersweet or semisweet chocolate chips
  • 1/4 c. crème de menthe or vodka
  • 1 tbsp. vanilla extract
  • 1 tsp. peppermint extract
  • 1/4 tsp. salt
  • Sweetened whipped cream
  • Crushed candy canes
DIRECTIONS
  1. Put the milk, sweetened condensed milk, chocolate chips, crème de menthe (or vodka), vanilla extract, peppermint extract, and salt in a 7-quart slow cooker.
  2. Cover and cook on high 2 hours or until combined, whisking vigorously halfway through to help chocolate melt.
  3. Switch to warm for serving. Set out whipped cream and crushed candy canes, for topping.
Source: delish.com