35+ Easy Jewish Crockpot Recipes

Cooking traditional Jewish recipes in a slow cooker can be a delightful experience for anyone, whether you are a seasoned chef or just starting out. Jewish Crockpot recipes allow for the perfect blend of flavors, spices, and hearty ingredients while making the process of preparing meals simple and stress-free. These recipes are not only convenient but also offer a taste of history, culture, and the warmth of Jewish cuisine.

In this blog post, we’ll explore a variety of easy-to-make Jewish Crockpot recipes, from comforting soups to hearty meats and flavorful stews. Whether you’re looking for a dish to serve at a family gathering, a Shabbat dinner, or just a cozy meal at home, these recipes will surely satisfy your cravings.

Plus, since Crockpots do most of the work for you, you’ll have plenty of time to relax or focus on other tasks! Let’s dive into the world of Jewish slow-cooker recipes that are simple, delicious, and easy to follow.

1. Crockpot Cholent

Prep Time: 15 minutes | Cook Time: 8 hours | Serves: 6-8

Cholent is a beloved Jewish dish that’s traditionally served on Shabbat. It’s a slow-cooked stew made with meat, beans, potatoes, and sometimes barley. The flavors blend together beautifully over the long cooking period, making it one of the best Crockpot dishes for a warm and hearty meal.

Ingredients:

2 lbs beef stew meat
1 cup dried beans (such as kidney or navy beans)
4 large potatoes, peeled and cut into chunks
1 onion, chopped
1 tsp paprika
1/2 tsp cumin
1/2 tsp garlic powder
2 cups beef broth
1 tbsp honey
Salt and pepper to taste

Instructions:

Place the beef stew meat, beans, potatoes, and onion into the Crockpot.
Add the paprika, cumin, garlic powder, salt, and pepper.
Pour in the beef broth and drizzle honey over the top.
Cover the Crockpot and set it to cook on low for about 8 hours.
Before serving, give it a stir, and enjoy the warm, hearty flavors.

2. Beef Brisket

Prep Time: 15 minutes | Cook Time: 6-8 hours | Serves: 6-8

Brisket is a classic Jewish dish, and cooking it in a Crockpot makes it tender and juicy. The slow cooking process allows the flavors to fully develop, leaving you with a meal that’s both delicious and simple to prepare.

Ingredients:

4-5 lbs beef brisket
1 onion, sliced
2 cloves garlic, minced
1 cup beef broth
1/4 cup soy sauce
1 tbsp brown sugar
1 tsp black pepper
1 tbsp Dijon mustard

Instructions:

Season the brisket with salt, pepper, and Dijon mustard.
Place the sliced onion and minced garlic at the bottom of the Crockpot.
Lay the brisket on top of the onions.
Mix the beef broth, soy sauce, brown sugar, and pepper in a small bowl and pour it over the brisket.
Cover and cook on low for 6-8 hours, or until the meat is tender.
Slice and serve with your favorite side dishes.

3. Sweet and Sour Meatballs

Prep Time: 20 minutes | Cook Time: 4 hours | Serves: 6-8

Sweet and sour meatballs are always a hit at family dinners or gatherings. The combination of tangy sauce and savory meatballs makes this dish irresistible, and the Crockpot does all the work for you.

Ingredients:

1 lb ground beef
1/4 cup breadcrumbs
1 egg
1/4 cup chopped onion
1 cup ketchup
1/4 cup vinegar
1/4 cup brown sugar
1 tbsp soy sauce
1 tsp garlic powder
Salt and pepper to taste

Instructions:

In a bowl, mix ground beef, breadcrumbs, egg, onion, salt, and pepper. Form into small meatballs.
Brown the meatballs in a skillet over medium heat for a few minutes, then transfer them to the Crockpot.
In a small bowl, mix ketchup, vinegar, brown sugar, soy sauce, garlic powder, and a pinch of salt.
Pour the sauce over the meatballs in the Crockpot.
Cover and cook on low for 4 hours, or until the meatballs are cooked through.

4. Honey Garlic Chicken

Prep Time: 10 minutes | Cook Time: 6 hours | Serves: 4-6

This honey garlic chicken recipe is easy to prepare and full of flavor. The sweet honey and savory garlic create a delicious glaze that coats the chicken, making it tender and juicy.

Ingredients:

4 boneless, skinless chicken breasts
1/2 cup honey
1/4 cup soy sauce
4 cloves garlic, minced
1 tbsp olive oil
1/2 tsp red pepper flakes (optional)
Salt and pepper to taste

Instructions:

Place the chicken breasts in the Crockpot.
In a small bowl, combine honey, soy sauce, minced garlic, olive oil, red pepper flakes (if using), salt, and pepper.
Pour the sauce over the chicken breasts in the Crockpot.
Cover and cook on low for 6 hours, or until the chicken is tender and cooked through.
Serve with steamed rice or a green vegetable for a complete meal.

5. Apricot Chicken

Prep Time: 10 minutes | Cook Time: 6 hours | Serves: 4-6

Apricot chicken is a delicious, easy-to-make dish that combines sweet apricots with tender chicken for a flavorful and satisfying meal. The sauce is simple but packs a punch of flavor.

Ingredients:

4 chicken thighs (bone-in, skinless)
1 cup apricot jam
1/4 cup soy sauce
1 tbsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste

Instructions:

Place the chicken thighs in the Crockpot.
In a bowl, mix together apricot jam, soy sauce, Dijon mustard, garlic powder, onion powder, salt, and pepper.
Pour the sauce over the chicken in the Crockpot.
Cover and cook on low for 6 hours, or until the chicken is fully cooked.
Serve with rice or roasted vegetables.

6. Crockpot Tzimmes

Prep Time: 15 minutes | Cook Time: 6 hours | Serves: 6-8

Tzimmes is a traditional Jewish dish often made with carrots, sweet potatoes, and dried fruit. The sweetness of the dish is perfectly balanced by savory spices, and the slow cooking process allows all the flavors to blend together beautifully.

Ingredients:

4 large carrots, peeled and sliced
2 large sweet potatoes, peeled and cut into cubes
1/2 cup dried apricots
1/2 cup prunes
1/4 cup honey
1 tsp cinnamon
1/4 tsp ground ginger
2 tbsp butter
Salt and pepper to taste

Instructions:

Layer the carrots, sweet potatoes, apricots, and prunes in the Crockpot.
Drizzle honey over the top, and sprinkle with cinnamon, ginger, salt, and pepper.
Add a few small pats of butter on top.
Cover and cook on low for 6 hours, or until the vegetables are tender.
Stir before serving to combine the flavors.

7. Moroccan Chicken with Olives and Lemons

Prep Time: 15 minutes | Cook Time: 6-8 hours | Serves: 4-6

This Moroccan-inspired chicken is a flavorful dish filled with the bright flavors of olives, lemons, and spices. The slow cooking in the Crockpot makes the chicken tender and infuses it with a rich, aromatic sauce.

Ingredients:

4 bone-in, skinless chicken thighs
1 cup green olives, pitted
2 lemons, quartered
1 onion, sliced
2 garlic cloves, minced
1 tsp cumin
1 tsp paprika
1/2 tsp cinnamon
1/4 tsp turmeric
Salt and pepper to taste
1/4 cup chicken broth

Instructions:

Place the chicken thighs in the Crockpot.
Scatter the olives, lemon wedges, sliced onion, and garlic around the chicken.
Sprinkle the cumin, paprika, cinnamon, turmeric, salt, and pepper over the chicken and vegetables.
Pour in the chicken broth and cover.
Cook on low for 6-8 hours, or until the chicken is tender and fully cooked.

8. Pulled BBQ Brisket

Prep Time: 10 minutes | Cook Time: 8 hours | Serves: 6-8

This pulled BBQ brisket recipe is the perfect choice for a casual meal. The brisket becomes so tender after slow cooking, and the BBQ sauce adds a tangy and sweet flavor. Serve it on buns for delicious sandwiches!

Ingredients:

4-5 lbs beef brisket
2 cups BBQ sauce
1 onion, sliced
2 cloves garlic, minced
1/4 cup apple cider vinegar
1 tbsp brown sugar
Salt and pepper to taste

Instructions:

Place the brisket in the Crockpot and top with sliced onion and minced garlic.
In a bowl, mix the BBQ sauce, apple cider vinegar, brown sugar, salt, and pepper.
Pour the BBQ sauce mixture over the brisket.
Cover and cook on low for 8 hours, or until the brisket is tender.
Shred the meat with two forks and mix it with the sauce.
Serve on sandwich buns with coleslaw or your favorite sides.

9. Hungarian Goulash

Prep Time: 20 minutes | Cook Time: 6-8 hours | Serves: 6-8

Hungarian Goulash is a rich, comforting stew made with beef, paprika, and vegetables. It’s hearty, flavorful, and perfect for a cozy dinner.

Ingredients:

2 lbs beef stew meat
1 onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
2 cups beef broth
1 tbsp paprika
1/2 tsp caraway seeds
1 tbsp tomato paste
1 tsp dried thyme
Salt and pepper to taste

Instructions:

Brown the beef stew meat in a skillet over medium heat, then transfer it to the Crockpot.
Add the chopped onion, minced garlic, bell pepper, and beef broth to the Crockpot.
Stir in the paprika, caraway seeds, tomato paste, thyme, salt, and pepper.
Cover and cook on low for 6-8 hours, or until the beef is tender.
Serve with boiled potatoes or crusty bread.

10. Turkey Drumsticks with Root Vegetables

Prep Time: 15 minutes | Cook Time: 6-8 hours | Serves: 6-8

Turkey drumsticks paired with root vegetables make a filling and tasty meal. The slow cooking process makes the turkey tender, while the vegetables soak up all the delicious flavors.

Ingredients:

4 turkey drumsticks
4 large carrots, peeled and cut into chunks
4 potatoes, peeled and cut into chunks
1 onion, sliced
1 tsp rosemary
1/2 tsp thyme
Salt and pepper to taste
1 cup chicken broth

Instructions:

Place the turkey drumsticks in the Crockpot.
Add the carrots, potatoes, and onions around the drumsticks.
Sprinkle the rosemary, thyme, salt, and pepper over the ingredients.
Pour the chicken broth into the Crockpot.
Cover and cook on low for 6-8 hours, or until the turkey is tender and fully cooked.

11. Sauerbraten (German-Jewish Pot Roast)

Prep Time: 20 minutes | Cook Time: 8 hours | Serves: 6-8

Sauerbraten is a traditional German-Jewish pot roast that is marinated in vinegar and spices, giving it a distinct tangy flavor. The Crockpot makes this dish so easy to prepare, and the slow cooking process ensures the beef is tender and flavorful.

Ingredients:

3-4 lbs beef roast (preferably chuck or round)
1 onion, chopped
2 cloves garlic, minced
1 cup red wine vinegar
1 cup beef broth
1/4 cup sugar
1 tsp ginger
1 tsp mustard seeds
2 tbsp flour
Salt and pepper to taste

Instructions:

Season the beef roast with salt and pepper, then place it in the Crockpot.
Add the chopped onion, minced garlic, red wine vinegar, beef broth, sugar, ginger, and mustard seeds.
Cover and cook on low for 8 hours, or until the roast is tender.
Once the meat is cooked, remove it from the Crockpot and set aside.
Mix flour with a little water to make a slurry, then whisk it into the sauce to thicken.
Slice the roast and serve with the sauce poured over the top.

12. Mushroom Barley Soup

Prep Time: 10 minutes | Cook Time: 6 hours | Serves: 6-8

Mushroom barley soup is a hearty, nutritious dish that’s easy to prepare. The earthy flavors of the mushrooms combined with the chewy barley make this soup a comforting and satisfying meal.

Ingredients:

2 cups mushrooms, sliced
1 cup barley, rinsed
1 onion, chopped
2 carrots, peeled and diced
2 celery stalks, chopped
6 cups vegetable broth
1 tsp thyme
1/2 tsp garlic powder
Salt and pepper to taste

Instructions:

Place the mushrooms, barley, onion, carrots, and celery into the Crockpot.
Add the vegetable broth, thyme, garlic powder, salt, and pepper.
Cover and cook on low for 6 hours, or until the barley is tender.
Taste and adjust seasoning if necessary before serving.

13. Matzo Ball Soup

Prep Time: 20 minutes | Cook Time: 4 hours | Serves: 6-8

Matzo ball soup is a staple in Jewish cuisine, especially during Passover. The light and fluffy matzo balls float in a flavorful chicken broth, creating a comforting and nostalgic dish.

Ingredients:

1 package matzo meal
2 eggs
1/4 cup vegetable oil
1/4 cup water
1 tsp salt
8 cups chicken broth
2 carrots, sliced
2 celery stalks, sliced
Salt and pepper to taste

Instructions:

In a bowl, combine the matzo meal, eggs, vegetable oil, water, and salt to form the matzo ball mixture. Let it rest for 10 minutes.
Meanwhile, bring a pot of water to a boil. Form the matzo mixture into small balls and carefully drop them into the boiling water. Cook for about 20 minutes until they rise.
In the Crockpot, add the chicken broth, sliced carrots, celery, salt, and pepper.
Once the matzo balls are done, transfer them to the Crockpot and cook on low for 4 hours.
Taste and adjust seasoning as needed before serving.

14. Crockpot Kugel (Sweet or Savory)

Prep Time: 15 minutes | Cook Time: 6 hours | Serves: 6-8

Kugel is a traditional Jewish dish made with noodles or potatoes, and it can be prepared as either a sweet or savory side dish. The Crockpot makes this dish so easy to prepare, and it turns out perfectly every time.

Ingredients (for Sweet Kugel):

12 oz egg noodles, cooked and drained
4 eggs, beaten
1/2 cup sugar
1 tsp cinnamon
1/2 tsp vanilla extract
1/4 cup melted butter
1 cup applesauce
1/2 cup raisins

Instructions:

In a bowl, mix the eggs, sugar, cinnamon, vanilla extract, melted butter, applesauce, and raisins.
Add the cooked noodles to the mixture and stir to combine.
Pour the mixture into the Crockpot and cover.
Cook on low for 6 hours, or until the kugel is set and golden brown on top.
For a savory version, omit the sugar and cinnamon and use savory ingredients like sautéed onions and garlic.

15. Cheese Blintz Casserole

Prep Time: 15 minutes | Cook Time: 4 hours | Serves: 6-8

Cheese blintz casserole is a spin on the classic Jewish dish, blintzes, which are thin pancakes stuffed with sweet cheese filling. In this Crockpot version, the filling is layered in a casserole for a quick and easy meal.

Ingredients:

1 package of frozen blintzes (about 8-10 blintzes)
1 cup ricotta cheese
1 cup cream cheese, softened
1/4 cup sugar
1 tsp vanilla extract
2 eggs, beaten
1/4 cup sour cream

Instructions:

In a bowl, combine the ricotta cheese, cream cheese, sugar, vanilla extract, eggs, and sour cream.
Spray the Crockpot with non-stick cooking spray and layer the frozen blintzes in the bottom.
Spread the cheese mixture over the blintzes and cover.
Cook on low for 4 hours, or until the casserole is hot and set.

16. Crockpot Latkes

Prep Time: 20 minutes | Cook Time: 6 hours | Serves: 6-8

Latkes, or potato pancakes, are a popular dish during Hanukkah. However, they often require frying, which can be messy and time-consuming. With this Crockpot version, you can enjoy the crispy, golden-brown goodness without the hassle of frying!

Ingredients:

4 large potatoes, peeled and grated
1 small onion, grated
2 eggs, beaten
1/4 cup flour
1 tsp salt
1/2 tsp black pepper
1/2 tsp baking powder
1/4 cup vegetable oil (for greasing the Crockpot)

Instructions:

In a large bowl, mix the grated potatoes, grated onion, eggs, flour, salt, pepper, and baking powder. Stir until well combined.
Grease the bottom of the Crockpot with vegetable oil.
Scoop spoonfuls of the mixture into the Crockpot, pressing them down gently to form patties.
Cover and cook on low for 6 hours, or until the latkes are golden brown and crispy.
Serve with applesauce or sour cream.

17. Creamy Potato Leek Soup

Prep Time: 10 minutes | Cook Time: 6 hours | Serves: 6-8

This creamy potato leek soup is comforting and rich, making it the perfect dish for cold weather. The leeks provide a mild, sweet flavor that pairs wonderfully with the creamy potatoes.

Ingredients:

6 large potatoes, peeled and diced
2 leeks, cleaned and chopped
1 onion, chopped
4 cups vegetable broth
1 cup heavy cream
2 cloves garlic, minced
Salt and pepper to taste

Instructions:

Add the potatoes, leeks, onion, garlic, and vegetable broth to the Crockpot.
Season with salt and pepper, then cover and cook on low for 6 hours, or until the potatoes are tender.
Using an immersion blender, puree the soup until smooth. (Alternatively, you can transfer it in batches to a blender.)
Stir in the heavy cream and adjust the seasoning if necessary.
Serve hot and enjoy this creamy, delicious soup!

18. Crockpot Gefilte Fish

Prep Time: 20 minutes | Cook Time: 6 hours | Serves: 6-8

Gefilte fish is a classic Jewish dish, often served during Passover and other holidays. It’s made from ground fish, usually carp or whitefish, mixed with vegetables and seasonings, then poached in a flavorful broth. Making it in the Crockpot makes the process much easier.

Ingredients:

2 lbs whitefish fillets, ground
1 carrot, grated
1 onion, finely chopped
2 eggs
1/4 cup matzo meal
1 tsp sugar
Salt and pepper to taste
4 cups fish stock or water
2 bay leaves
1 carrot, sliced (for the broth)

Instructions:

In a bowl, combine the ground fish, grated carrot, chopped onion, eggs, matzo meal, sugar, salt, and pepper. Mix until smooth.
Shape the mixture into small oval patties and set them aside.
Pour the fish stock or water into the Crockpot and add the bay leaves and sliced carrot.
Carefully place the gefilte fish patties into the Crockpot.
Cover and cook on low for 6 hours, or until the gefilte fish is cooked through and firm.
Serve chilled with horseradish or your favorite condiment.

19. Vegetarian Cholent

Prep Time: 15 minutes | Cook Time: 8 hours | Serves: 6-8

Cholent is a classic Jewish stew, usually made with beans, potatoes, and meat, but this vegetarian version provides all the comforting flavors without any meat. It’s perfect for those who prefer a plant-based option.

Ingredients:

2 cups dried beans (such as kidney beans or chickpeas)
4 large potatoes, peeled and cut into chunks
2 carrots, peeled and chopped
1 onion, chopped
1 cup barley
4 cups vegetable broth
1 tsp cumin
1 tsp paprika
1/2 tsp turmeric
Salt and pepper to taste

Instructions:

Rinse and soak the beans overnight.
Add the soaked beans, potatoes, carrots, onion, barley, vegetable broth, cumin, paprika, turmeric, salt, and pepper to the Crockpot.
Cover and cook on low for 8 hours, or until the vegetables and beans are tender.
Stir the cholent before serving, and adjust the seasoning if necessary.

20. Slow Cooker Lentil Soup

Prep Time: 10 minutes | Cook Time: 6 hours | Serves: 6-8

Lentil soup is a nutritious and filling dish that’s perfect for any time of the year. Packed with protein, fiber, and vegetables, it’s an easy and healthy meal made even simpler in the Crockpot.

Ingredients:

2 cups lentils, rinsed
1 onion, chopped
2 carrots, peeled and diced
2 celery stalks, chopped
4 garlic cloves, minced
6 cups vegetable broth
1 tsp cumin
1/2 tsp turmeric
1 tsp thyme
Salt and pepper to taste

Instructions:

Add the lentils, onion, carrots, celery, garlic, and vegetable broth to the Crockpot.
Stir in the cumin, turmeric, thyme, salt, and pepper.
Cover and cook on low for 6 hours, or until the lentils are tender.
Taste and adjust the seasoning if needed before serving.

21. Eggplant and Tomato Stew

Prep Time: 10 minutes | Cook Time: 6 hours | Serves: 6-8

Eggplant and tomato stew is a warm, comforting dish packed with fresh vegetables and rich flavors. The combination of eggplant and tomatoes creates a hearty and satisfying meal. This vegan stew is perfect for a light yet filling dinner.

Ingredients:

2 eggplants, chopped
4 large tomatoes, diced
1 onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 tbsp olive oil
1 tsp oregano
1/2 tsp cumin
Salt and pepper to taste

Instructions:

Heat olive oil in a skillet over medium heat and sauté the onion, garlic, and bell pepper until soft.
Add the sautéed vegetables to the Crockpot, followed by the chopped eggplant, diced tomatoes, oregano, cumin, salt, and pepper.
Cover and cook on low for 6 hours, or until the eggplant is tender and the flavors have melded together.
Taste and adjust seasoning as needed before serving.

22. Crockpot Shakshuka

Prep Time: 10 minutes | Cook Time: 4 hours | Serves: 4-6

Shakshuka is a Middle Eastern dish consisting of eggs poached in a rich, spiced tomato sauce. It’s a hearty and flavorful dish that works perfectly for breakfast, brunch, or even dinner. Using the Crockpot makes it even easier to prepare.

Ingredients:

1 onion, chopped
2 bell peppers, chopped
4 garlic cloves, minced
2 cups diced tomatoes (fresh or canned)
1 tsp cumin
1 tsp paprika
1/2 tsp cayenne pepper (optional)
6 eggs
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions:

Add the chopped onion, bell peppers, minced garlic, diced tomatoes, cumin, paprika, cayenne pepper, salt, and pepper to the Crockpot.
Stir everything together and cook on low for 4 hours, or until the vegetables are tender and the sauce is thickened.
Make small wells in the sauce and crack the eggs into the wells.
Cover the Crockpot and cook for an additional 30-40 minutes, or until the eggs are poached to your liking.
Garnish with fresh parsley before serving.

23. Sephardic Rice and Beans

Prep Time: 10 minutes | Cook Time: 6-8 hours | Serves: 6-8

Sephardic rice and beans is a simple and savory dish that’s often enjoyed by Sephardic Jews. It’s made with flavorful spices, rice, and beans, creating a hearty and satisfying meal.

Ingredients:

1 1/2 cups rice
2 cups cooked kidney beans or chickpeas
1 onion, chopped
2 cloves garlic, minced
1 tsp cumin
1/2 tsp cinnamon
1/4 tsp turmeric
Salt and pepper to taste
4 cups vegetable broth
1 tbsp olive oil

Instructions:

Heat the olive oil in a skillet over medium heat and sauté the onion and garlic until soft.
Add the sautéed onion and garlic to the Crockpot, along with the rice, cooked beans, cumin, cinnamon, turmeric, salt, pepper, and vegetable broth.
Stir to combine, then cover and cook on low for 6-8 hours, or until the rice is tender and fully cooked.

24. Carrot and Butternut Squash Soup

Prep Time: 10 minutes | Cook Time: 6 hours | Serves: 6-8

Carrot and butternut squash soup is a deliciously sweet and savory dish, perfect for fall or winter. The creamy texture and natural sweetness of the vegetables make this soup comforting and satisfying.

Ingredients:

4 large carrots, peeled and chopped
1 small butternut squash, peeled, seeded, and cubed
1 onion, chopped
4 cups vegetable broth
1 tsp cinnamon
1/4 tsp nutmeg
Salt and pepper to taste
1/2 cup coconut milk (optional, for creaminess)

Instructions:

Add the chopped carrots, butternut squash, and onion to the Crockpot.
Pour in the vegetable broth, then sprinkle with cinnamon, nutmeg, salt, and pepper.
Cover and cook on low for 6 hours, or until the vegetables are tender.
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender.
Stir in coconut milk for added creaminess (optional), then adjust seasoning as needed before serving.

25. Crockpot Ratatouille

Prep Time: 10 minutes | Cook Time: 6 hours | Serves: 6-8

Ratatouille is a French dish made with a variety of fresh vegetables, such as zucchini, eggplant, and bell peppers. The slow cooking method in the Crockpot allows the flavors to meld together, creating a delicious and hearty meal.

Ingredients:

2 zucchinis, sliced
2 eggplants, diced
1 bell pepper, chopped
1 onion, chopped
2 tomatoes, diced
2 cloves garlic, minced
1 tsp thyme
1/2 tsp oregano
Salt and pepper to taste
2 tbsp olive oil

Instructions:

Add the zucchinis, eggplants, bell pepper, onion, tomatoes, and garlic to the Crockpot.
Sprinkle with thyme, oregano, salt, and pepper, then drizzle with olive oil.
Cover and cook on low for 6 hours, or until the vegetables are tender and the flavors have melded together.
Stir before serving and enjoy this Mediterranean vegetable dish with rice, couscous, or bread.

26. Stuffed Cabbage Rolls (Meat or Vegetarian)

Prep Time: 20 minutes | Cook Time: 6-8 hours | Serves: 6-8

Stuffed cabbage rolls are a classic comfort food that can be made with either meat or vegetables. They are filled with rice, meat, or vegetables, and simmered in a tangy tomato sauce, making for a hearty and delicious meal.

Ingredients (for Meat Stuffed Cabbage):

1 large head of cabbage
1 lb ground beef or chicken
1 cup rice, cooked
1 onion, chopped
2 cloves garlic, minced
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1 jar (24 oz) tomato sauce
1 tbsp brown sugar (optional)

Ingredients (for Vegetarian Stuffed Cabbage):

1 large head of cabbage
1 cup rice, cooked
1 cup mushrooms, finely chopped
1 onion, chopped
2 cloves garlic, minced
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1 jar (24 oz) tomato sauce
1 tbsp brown sugar (optional)

Instructions:

To prepare the cabbage, bring a large pot of water to a boil. Cut out the core and carefully remove the leaves one by one. Blanch the cabbage leaves for about 2 minutes, then set aside to cool.
In a mixing bowl, combine the ground meat or vegetables with the cooked rice, chopped onion, garlic, paprika, salt, and pepper. Mix well.
Place a spoonful of the filling in the center of each cabbage leaf, then fold in the sides and roll up tightly.
In the Crockpot, pour a little tomato sauce to cover the bottom, then place the stuffed cabbage rolls seam side down.
Pour the remaining tomato sauce over the rolls, adding a bit of brown sugar if you prefer a sweeter sauce.
Cover and cook on low for 6-8 hours, or until the cabbage is tender and the rolls are cooked through.
Serve hot with additional sauce from the Crockpot.

27. Crockpot Israeli Couscous Pilaf

Prep Time: 5 minutes | Cook Time: 4-6 hours | Serves: 6-8

Israeli couscous pilaf is a simple, yet flavorful side dish that pairs wonderfully with many main courses. The couscous is cooked in a broth and mixed with vegetables, creating a deliciously satisfying dish.

Ingredients:

1 1/2 cups Israeli couscous
1 onion, chopped
2 cloves garlic, minced
1 carrot, peeled and diced
1 bell pepper, chopped
4 cups vegetable broth
1 tbsp olive oil
1 tsp cumin
Salt and pepper to taste

Instructions:

Heat olive oil in a skillet over medium heat and sauté the onion, garlic, carrot, and bell pepper until softened, about 5 minutes.
Transfer the sautéed vegetables to the Crockpot and add the couscous, vegetable broth, cumin, salt, and pepper.
Stir to combine, then cover and cook on low for 4-6 hours, or until the couscous is tender and fully cooked.
Fluff the couscous with a fork and adjust seasoning as needed before serving.

Conclusion

Jewish crockpot recipes offer a wonderful way to bring comforting, flavorful meals to the table with minimal effort. Whether you’re cooking a hearty stew, tender chicken, or a savory side dish, these recipes are designed to be simple, easy to follow, and adaptable for any taste preference, whether you’re a meat lover or vegetarian.

From the rich, slow-cooked flavors of Crockpot Cholent and Beef Brisket to the lighter, refreshing dishes like Crockpot Ratatouille and Crockpot Israeli Couscous Pilaf, there’s something for every occasion. The beauty of crockpot cooking lies in its ability to create tender, flavorful meals while you focus on other tasks.

So, gather your ingredients, set your Crockpot, and let these Jewish-inspired recipes fill your kitchen with the delightful aromas of traditional dishes. Whether you’re preparing a family dinner or hosting guests, these recipes promise to deliver delicious, satisfying meals that are easy to make and sure to be enjoyed by everyone.

Happy cooking! Would you like to explore more recipes or need any help with specific dishes? Let me know!