4 Slow Cooker Recipes for Truck Drivers
As cooler weather moves in for the season, warm meals from a slow cooker make the longer autumn nights cozier. Cooking in the truck is an easy job with a slow cooker and a little meal planning. These recipes are great for the truck, because they require no pre-cooking outside of the slow cooker, and they use simple ingredients.
A few cooking tips for truck drivers
- Spend a few extra bucks on a slow cooker or crock pot with a locking lid.
- Measure and bag the herbs together for each recipe.
- Buy chicken stock in smaller 4-packs for easy measuring and no waste.
This is the easiest and most versatile recipe. It works great for tacos, salads, or beans & rice. For extra heat, add a can of chipotle peppers in adobo sauce.
- 1 lb. chicken breasts
- 1 16 oz. jar of salsa (any kind will do)
- 1 7 oz. can of chipotle peppers in adobo sauce (optional)
Place chicken breasts in the crock pot and cover with entire jar of salsa. Add the peppers if you wish. Cook on low for 6-8 hours or high for 3-5 hours. Shred the chicken and serve on tacos.
Who would have thought you could have poached fish on the road? This is the fastest cooking slow cooker recipe and serves dual purpose. Save your seasoning liquid and vegetables to make French Chicken the next night.
- ¾ c. white cooking wine
- ¾ c. water
- 1 onion, quartered
- 1 t. dried thyme
- 1 bay leaf
- 1 garlic clove, smashed or minced
- 2 stalks of celery
- 1 carrot
- 1 lemon, halved
- 1 lb. salmon with skin
- Salt & pepper
Saving the fish for last, place all ingredients in the slow cooker. Set fish skin side down on top. Sprinkle with salt & pepper. Cook on low for 1-1.5 hours or until the fish flakes with a fork. Serve only the fish with your favorite sauce and side.
If you already made the salmon, use your reserved cooking juice and vegetables to get you started, adding a few more to fill out the meal. If fish isn’t your thing, you can start this one from scratch.
- 4 carrots
- 2 onions, quartered
- 2 celery stalks
- 4 garlic cloves, smashed or minced
- 1-2 lbs. chicken thighs
- ½ c. white cooking wine
- ½ c. chicken stock
- 1 T. herbs de Provence (or a mix of basil, thyme, rosemary, and marjoram)
- Salt & pepper
Place vegetables and cooking liquids in the crock pot or slow cooker. Lay the chicken thighs on top and sprinkle with herbs. Cook on low for about 5 hours. Serve with rice.
Brisket Done Right
This works great as a warm and easy meal as it is, but get creative with your leftovers, adding barbecue sauce the next day for a new flavor.
- 1 large onion, thinly sliced
- 2 garlic cloves, smashed or minced
- 3-4 lb. beef brisket
- 2 c. chicken stock
- Salt & pepper
Place onion and garlic in slow cooker. Salt and pepper the brisket then lay it fat side up on top of the vegetables. Add the stock. Cook on high for 6 hours. Try it with horseradish.
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