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16 Contest-Winning Slow Cooker Recipes from Around the World

We called for original slow cooker recipes highlighting worldwide cuisines, and these fabulous home cooks answered. Their winning results are a passport to exciting global flavors. Congrats to all of our winners! Submit your recipe into an upcoming contest for a chance to win big.

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Grand Prize: Slow Cooker Cubano Sandwiches

This recipe came about because I didn't have pepperoncini for my usual Italian pork recipe so I used pickles instead. It reminded me so much of a Cuban sandwich that I added the ham and Swiss cheese to complete the dish. Instead of adding cheese to the slow cooker, you can also build the sandwiches and top with sliced cheese. Place under the broiler to melt. —Kristie Schley, Severna Park, Maryland
2 / 16
Easy Slow Cooker Chicken Ropa Vieja Exps Thso18 220291 B04 19 2b 4

1st Place: Easy Slow Cooker Chicken Ropa Vieja

When discussing various methods of cooking ropas, a friend of mine told me her sister adds apple juice. I thought a Granny Smith apple might give the dish an extra kick—and it does. The ropas may also be served with hominy or tortillas, but I think the plantains add a special touch. —Arlene Erlbach, Morton Grove, Illinois
3 / 16
Filipino Adobo Aromatic Chicken Exps Thso18 219232 B04 19 4b 12

2nd Place: Filipino Adobo Aromatic Chicken

This saucy chicken packs a wallop of flavors—salty, sweet, sour, slightly spicy and even a little umami. It can be made on the stove, too. Any way you make it, I think it tastes even better the next day served over warm rice. —Loanne Chiu, Fort Worth, Texas
4 / 16
Green Chile Adobado Poutine Exps Thso18 218756 B04 19 1b 2

3rd Place: Green Chili Adobado Poutine

A Canadian comfort-food classic is even better when served southwestern-style, as either an appetizer or an entree. Although the ribs are done here without fuss in a slow cooker, you can also bake them at 325°, covered with foil, about 45 minutes. Then uncover and bake for another 20 minutes. — Johnna Johnson, Scottsdale, Arizona
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French Lentil And Carrot Soup Exps Thso18 219374 B04 19 8b 10

Runner Up: French Lentil and Carrot Soup

It's crazy how just a few ingredients can make such a difference. Using finely chopped rotisserie chicken in this recipe makes it perfect for a busy weeknight meal, but you can leave it out if you prefer. —Colleen Delawder, Herndon, Virginia
6 / 16
Slow Cooker Chicken Tikka Masala  Exps Thso18 219444 B04 24 5b 5

Runner Up: Slow Cooker Chicken Tikka Masala

Just a small dash of garam marsala adds lots of flavor. The bright red sauce coats the caramelized chicken beautifully. —Anwar Khan, Irving, Texas
7 / 16
Crockpot Short Rib Ragu Over Pappardelle Exps Thso18 218391 B04 20 8b 3

Runner Up: Short Rib Ragu over Pappardelle

An irresistible sauce gives this beef another dimension of flavor. Nearly any starchy side, such as potatoes or polenta, will work in place of the pasta. Short ribs are my crowd-pleaser weekend meal for all occasions. —Missy Raho, Morristown, New Jersey
8 / 16
Country French Pork With Prunes And Apples Exps Thso18 220138 B04 20 5b 4

Runner Up: Country French Pork with Prunes and Apples

The classic flavors of herbes de Provence, apples and dried plums make this easy slow-cooked pork taste like a hearty meal at a French country cafe. For a traditional pairing, serve the pork with braised lentils. —Suzanne Banfield, Basking Ridge, New Jersey
9 / 16
Sauerbraten Soup Exps Thso18 217969 B04 24 7b 4

Runner Up: Sauerbraten Soup

Sauerbraten and soup are both family favorites. This combines the two, without the long marinating time the traditional beef dish requires. You can substitute spaetzle or gnocchi for the egg noodles. —Jennifer Yerkes, Franklin Square, New York
10 / 16
Zaatar Chicken Exps Thso18 219994 B04 24 1b 15

Runner Up: Za'atar Chicken

It's hard to find a dinner that both my husband and kids will enjoy—and even harder to find one that's fast and easy. This is it! No matter how much I make of this dish, it's gone to the last bite. —Esther Erani, Brooklyn, New York
11 / 16
Slow Cooker Malaysian Chicken Exps Thso18 219970 B04 24 3b 3

Runner Up: Slow Cooker Malaysian Chicken

Malaysian food has influences from the Malays, Chinese, Indians, Thai, Portuguese and British. In this dish, Asian ingredients combine for maximum flavor, and the sweet potatoes help to thicken the sauce as the dish slowly cooks. —Suzanne Banfield, Basking Ridge, New Jersey
12 / 16
General Tso S Soup  Exps Thso18 220757 B04 19 7b 6

Runner Up: General Tso's Soup

I love Asian food and wanted a chili-like soup with the distinctive flavors of General Tso’s chicken. The slow cooker makes this super easy, and you can use any meat you like. It’s a great with turkey, ground meats or leftover pork. —Lori McLain, Denton, Texas
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Runner Up: Coconut Mango Bread Pudding with Rum Sauce

All of the fun flavors of Puerto Rico come together in a dessert that's both exotic and familiar. Topped with a brown sugar rum sauce, it's even better with vanilla ice cream or whipped cream. —Jennifer Jackson, Keller, Texas
14 / 16
Pear And Pomegranate Lamb Tagine Exps Thso18 220490 B04 20 1b 4

Runner Up: Pear and Pomegranate Lamb Tagine

Pomegranate, pear and orange go together so well that I decided to use them to prepare a Middle Eastern-themed tagine with lamb. This tastes delicious served over couscous, polenta or cauliflower mashed with feta cheese. —Arlene Erlbach, Morton Grove, Illinois
15 / 16
Slow Cooker Country Captain Chicken  Exps Thso18 220748 B04 20 2b 5

Runner Up: Slow Cooker Country Captain Chicken

Legend has it that the recipe for country captain chicken was brought to Georgia in the early 1800s by a British sea captain. Although it's traditional to serve this over rice, it's also delicious with noodles or mashed potatoes. —Suzanne Banfield, Basking Ridge, New Jersey
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New Zealand Rosemary Lamb Shanks Exps Thso18 217380 B04 20 7b 11

Runner Up: New Zealand Rosemary Lamb Shanks

When I was young, my family lived in New Zealand for two years after World War II. Some things were in short supply, but one item that was always available was lamb shanks. Mother cooked them all the time with root vegetables, and to this day I love lamb! —Nancy Heishman, Las Vegas, Nevada

Dana Meredith
Dana is an editor and writer who shares her passion for travel, food and the beauty of American landscapes. When she's not wielding her red pen, she can be found tending her flower gardens, remodeling her house, creating one-of-a-kind jewelry or dancing to "Uptown Funk."

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