20 Delicious German Crock Pot Culinary Creations

Get ready to transform your slow cooker into a German culinary powerhouse! From hearty comfort classics to modern twists on traditional flavors, these crock pot creations bring the warmth and richness of German cuisine right to your kitchen with minimal effort. Let’s dive into these mouthwatering recipes that will have your family asking for seconds!

Slow-Cooked Sauerbraten with Ginger Snap Gravy

Forget complicated German classics—this simplified sauerbraten delivers deep flavor with minimal fuss. Fall-apart tender beef bathed in a uniquely spiced gravy makes this the ultimate comfort meal.

Ingredients

– 3-4 pound beef chuck roast
– 2 cups beef broth
– 1 cup red wine vinegar
– 1 large onion, sliced
– 2 carrots, chopped
– 2 celery stalks, chopped
– 3 garlic cloves, minced
– 6 whole cloves
– 2 bay leaves
– 10 black peppercorns
– 1/2 cup crushed ginger snap cookies
– 1/4 cup brown sugar
– 2 tablespoons vegetable oil
– 1/4 cup all-purpose flour
– A splash of heavy cream

Instructions

1. Combine beef broth, red wine vinegar, onion, carrots, celery, garlic, cloves, bay leaves, and peppercorns in a large bowl.
2. Submerge beef chuck roast completely in the marinade, cover tightly, and refrigerate for 3 full days, flipping the meat once daily.
3. Remove beef from marinade and pat completely dry with paper towels—this ensures proper browning.
4. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
5. Sear beef on all sides until deeply browned, about 4-5 minutes per side.
6. Strain the marinade, reserving both the liquid and solid vegetables separately.
7. Add the reserved vegetables to the Dutch oven and cook until softened, about 5 minutes.
8. Sprinkle flour over the vegetables and cook, stirring constantly, for 2 minutes until golden.
9. Slowly pour in the reserved marinade liquid while scraping up any browned bits from the bottom.
10. Return the seared beef to the pot and bring everything to a gentle simmer.
11. Cover tightly and transfer to a 325°F oven for 3 1/2 hours until the beef shreds easily with a fork.
12. Remove the beef to a cutting board and tent with foil to rest.
13. Strain the cooking liquid through a fine-mesh sieve into a saucepan, pressing on the solids to extract maximum flavor.
14. Whisk in crushed ginger snaps and brown sugar until the gravy thickens and the cookies dissolve completely, about 5 minutes.
15. Stir in a splash of heavy cream just before serving for a velvety finish.

Expect incredibly tender meat that falls apart at the slightest touch. The ginger snap gravy adds a subtle sweetness that perfectly balances the tangy marinade. Serve over spaetzle or mashed potatoes to soak up every drop of that remarkable sauce.

Bavarian-Style Beer-Braised Pork Roast

Very few dishes deliver such rich, comforting flavors with so little effort. This Bavarian-style pork roast transforms tough cuts into fork-tender perfection through slow braising in dark beer and aromatic vegetables. You’ll have a complete meal ready with minimal hands-on work.

Ingredients

– A 3-4 pound pork shoulder roast
– A couple tablespoons of vegetable oil
– One large yellow onion, roughly chopped
– Two carrots, cut into 1-inch chunks
– A couple cloves of garlic, minced
– One 12-ounce bottle of dark German beer
– A splash of apple cider vinegar
– A couple sprigs of fresh thyme
– One bay leaf
– A good pinch of salt and black pepper

Instructions

1. Preheat your oven to 325°F.
2. Pat the pork shoulder completely dry with paper towels—this ensures a proper sear.
3. Season all sides of the pork generously with salt and pepper.
4. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.
5. Sear the pork on all sides until deeply browned, about 4-5 minutes per side.
6. Remove the pork and set aside on a plate.
7. Add chopped onion and carrots to the hot pot, scraping up any browned bits from the bottom.
8. Cook vegetables for 5-6 minutes until softened and lightly browned.
9. Stir in minced garlic and cook for 1 minute until fragrant.
10. Pour in the entire bottle of dark beer and a splash of apple cider vinegar.
11. Return the seared pork to the pot along with any accumulated juices.
12. Tuck thyme sprigs and bay leaf around the pork in the liquid.
13. Bring the liquid to a gentle simmer.
14. Cover the pot tightly with a lid and transfer to the preheated oven.
15. Braise for 3-4 hours until the pork shreds easily with a fork—check at 3 hours for doneness.
16. Remove the pot from the oven and transfer the pork to a cutting board.
17. Let the pork rest for 15 minutes before shredding or slicing.
18. While the pork rests, skim excess fat from the surface of the braising liquid.
19. Discard the thyme stems and bay leaf from the liquid.
20. Serve the pork with the reduced braising liquid and vegetables.

What emerges from the oven is incredibly tender pork that falls apart at the touch of a fork. The dark beer creates a rich, slightly bitter sauce that balances the pork’s natural sweetness perfectly. Serve it over creamy mashed potatoes or with crusty bread to soak up every drop of the flavorful braising liquid.

Savory Beef Rouladen with Mustard and Pickles

Oven-braised beef rouladen transforms tough cuts into tender, flavorful rolls perfect for Sunday dinner. Thin slices wrap around tangy mustard and crunchy pickles for a classic German-American comfort dish. Brown them well before slow cooking for maximum flavor development.

Ingredients

– 4 thin beef top round slices, about ¼ inch thick
– A good smear of German mustard
– 4 dill pickle spears
– 8 slices of bacon
– 1 large yellow onion, thinly sliced
– 2 tablespoons vegetable oil
– 2 cups beef broth
– A splash of red wine
– 1 tablespoon all-purpose flour
– A couple of sprigs fresh thyme
– Salt and freshly ground black pepper

Instructions

1. Lay beef slices flat and season both sides with salt and pepper.
2. Spread a thin layer of German mustard over each beef slice, leaving a ½-inch border.
3. Place one pickle spear and two bacon slices along the short end of each beef slice.
4. Tightly roll each beef slice away from you, enclosing the fillings completely.
5. Secure each roll with kitchen twine tied at both ends and in the middle.
6. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.
7. Brown beef rolls on all sides, about 2-3 minutes per side, until deeply colored.
8. Remove rolls and add sliced onion to the pot, cooking until softened, about 5 minutes.
9. Sprinkle flour over onions and cook for 1 minute while stirring constantly.
10. Pour in beef broth and red wine, scraping up any browned bits from the bottom.
11. Return beef rolls to the pot and add thyme sprigs.
12. Bring liquid to a simmer, then cover and reduce heat to low.
13. Braise for 1.5-2 hours until beef is fork-tender.
14. Remove rolls and discard twine before serving.
15. Skim excess fat from the sauce and adjust seasoning if needed.

Melt-in-your-mouth tender beef contrasts with the crisp pickle crunch in every bite. The mustard-infused gravy soaks beautifully into mashed potatoes or spaetzle. Leftovers make incredible sandwiches when sliced thin and piled on rye bread.

German-Style Lentil Stew with Smoked Sausages

Many chilly evenings call for this hearty German-style lentil stew with smoked sausages. My family swears by this recipe when we need something warming and satisfying. Making it fills the kitchen with incredible aromas that promise a delicious meal ahead.

Ingredients

• 2 tablespoons of olive oil
• 1 large yellow onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 3 cloves of garlic, minced
• 1 pound of brown lentils
• 8 cups of chicken broth
• 2 bay leaves
• 1 teaspoon of dried thyme
• 1 pound of smoked sausages, sliced
• 2 tablespoons of red wine vinegar
• A big handful of fresh parsley, chopped

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add chopped onion, carrots, and celery, then cook for 8 minutes until vegetables soften.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add brown lentils, chicken broth, bay leaves, and dried thyme to the pot.
5. Bring to a boil, then reduce heat to maintain a gentle simmer.
6. Cover and simmer for 35 minutes until lentils are tender but not mushy. Tip: Don’t overcook the lentils or they’ll turn to mush.
7. While lentils simmer, brown sliced smoked sausages in a separate skillet over medium heat for 6-8 minutes until lightly crisped.
8. Remove bay leaves from the lentil stew and discard.
9. Stir in browned sausages and red wine vinegar.
10. Simmer uncovered for 5 more minutes to let flavors meld. Tip: The vinegar brightens the stew’s flavor perfectly.
11. Season with salt and pepper until properly balanced.
12. Stir in chopped parsley just before serving. Tip: Adding parsley at the end keeps it fresh and vibrant.

You’ll love the tender lentils against the smoky sausage bites in every spoonful. This stew thickens beautifully as it sits, making excellent leftovers. Try serving it over mashed potatoes for the ultimate comfort meal.

Crock Pot Red Cabbage and Apple Sauté

A perfect fall side dish that practically cooks itself while filling your kitchen with sweet, spiced aromas. This slow-cooked cabbage gets meltingly tender while the apples keep their shape beautifully. You’ll love how the flavors deepen and mellow during the long, gentle cooking time.

Ingredients

– 1 large head of red cabbage, thinly sliced
– 2 crisp apples, peeled and chopped
– 1 medium yellow onion, thinly sliced
– 3 tablespoons of apple cider vinegar
– 2 tablespoons of brown sugar
– 1 tablespoon of butter
– a good pinch of salt
– a couple of grinds of black pepper
– a splash of water

Instructions

1. Thinly slice the red cabbage, removing the tough core.
2. Peel and chop the apples into ½-inch pieces.
3. Thinly slice the yellow onion.
4. Add all ingredients to your crock pot.
5. Stir everything together until well combined.
6. Cover and cook on LOW for 6 hours.
7. Stir the mixture halfway through cooking to redistribute flavors.
8. Check tenderness after 6 hours – cabbage should be soft but not mushy.
9. Serve hot directly from the crock pot.
Don’t skip the vinegar splash – it keeps the cabbage vibrant purple instead of turning gray. The long, slow cook transforms the cabbage into silky strands that practically melt in your mouth. Try it piled high on pork chops or folded into grilled sausage sandwiches for a sweet-savory punch that cuts through rich meats perfectly.

Hearty German Potato Soup with Bacon

Grab your biggest pot—this German potato soup is the ultimate comfort food for chilly evenings. Generous chunks of potato swim in a creamy broth with crispy bacon bits throughout. Get ready for a meal that warms you from the inside out.

Ingredients

– 6 slices of thick-cut bacon, chopped
– 1 large yellow onion, diced
– 3 cloves of garlic, minced
– 6 medium russet potatoes, peeled and cubed
– 4 cups of chicken broth
– 1 cup of heavy cream
– A couple of tablespoons of all-purpose flour
– A splash of white vinegar
– A big pinch of salt and black pepper
– A handful of fresh parsley, chopped

Instructions

1. Cook the chopped bacon in a large pot over medium heat for 8–10 minutes until crispy, then transfer to a paper towel-lined plate, leaving 2 tablespoons of bacon fat in the pot.
2. Add the diced onion to the bacon fat and cook for 5 minutes until translucent, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Sprinkle the flour over the onions and garlic, stirring constantly for 2 minutes to create a roux—this will thicken your soup beautifully.
5. Gradually pour in the chicken broth while whisking to avoid lumps.
6. Add the cubed potatoes and bring the soup to a boil.
7. Reduce heat to low, cover, and simmer for 20 minutes until potatoes are fork-tender.
8. Use a potato masher to gently crush about one-third of the potatoes against the pot wall—this creates a naturally creamy texture without puréeing everything.
9. Stir in the heavy cream and cooked bacon, then heat through for 5 minutes without boiling.
10. Finish with a splash of white vinegar, salt, pepper, and fresh parsley, stirring to combine.

Rich and creamy with tender potato chunks, this soup delivers smoky bacon in every spoonful. The vinegar brightens the richness while the mashed potatoes create a velvety base. Serve it with crusty bread for dipping or top with extra crispy bacon for crunch.

Slow-Cooked Pork Knuckle with Sauerkraut

You’ve been searching for that perfect comfort meal that practically cooks itself. This slow-cooked pork knuckle with sauerkraut delivers fall-off-the-bone tenderness with minimal effort.

Ingredients

– 2 large pork knuckles (about 3 pounds each)
– 1 large yellow onion, roughly chopped
– 4 cloves garlic, smashed
– 2 pounds sauerkraut, drained but not rinsed
– 2 cups chicken broth
– 1 cup dry white wine
– 1 tablespoon caraway seeds
– 2 bay leaves
– 1 teaspoon black peppercorns
– A good sprinkle of kosher salt
– A couple tablespoons of olive oil

Instructions

1. Preheat your oven to 325°F.
2. Pat the pork knuckles completely dry with paper towels—this helps them brown better.
3. Rub the knuckles all over with olive oil and season generously with kosher salt.
4. Heat a large Dutch oven over medium-high heat for 2 minutes until hot.
5. Sear the pork knuckles for 4-5 minutes per side until deeply browned.
6. Remove the knuckles and set aside on a plate.
7. Add the chopped onion to the pot and cook for 3 minutes until softened.
8. Add the smashed garlic and cook for 1 minute until fragrant.
9. Pour in the white wine to deglaze, scraping up all the browned bits from the bottom.
10. Add the drained sauerkraut, spreading it evenly across the bottom.
11. Sprinkle the caraway seeds over the sauerkraut.
12. Place the bay leaves and peppercorns evenly throughout the sauerkraut.
13. Pour the chicken broth over everything.
14. Nestle the seared pork knuckles into the sauerkraut mixture.
15. Cover the Dutch oven tightly with its lid.
16. Transfer to the oven and cook for 3 hours—don’t peek, as this releases heat and moisture.
17. After 3 hours, remove the lid and check for doneness; the meat should pull away easily from the bone.
18. Increase oven temperature to 400°F and cook uncovered for 15 minutes to crisp the skin.
19. Remove from oven and let rest for 10 minutes before serving.
20. Use tongs to carefully lift the knuckles from the pot.

Unbelievably tender pork falls apart at the slightest touch, while the sauerkraut becomes mellow and savory from slow cooking. Serve this over mashed potatoes to soak up the incredible juices, or pile it into crusty rolls for the ultimate sandwich.

Rustic Braised Cabbage Rolls with Beef and Rice

Dinner just got cozier with these hearty cabbage rolls. During chilly evenings, nothing beats tender cabbage leaves wrapped around savory beef and rice. They simmer low and slow for maximum flavor.

Ingredients

• 1 large head of green cabbage
• 1 lb ground beef
• 1 cup uncooked long-grain rice
• 1 yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp paprika
• A couple of bay leaves
• A splash of Worcestershire sauce
• Salt and black pepper

Instructions

1. Bring a large pot of salted water to a boil.
2. Carefully remove 12 whole cabbage leaves from the head, trimming thick ribs if needed.
3. Blanch cabbage leaves in boiling water for 3 minutes until pliable.
4. Transfer leaves to an ice bath to stop cooking, then pat dry.
5. Heat olive oil in a skillet over medium-high heat.
6. Add chopped onion and cook for 5 minutes until softened.
7. Add ground beef and cook for 6–8 minutes, breaking it up, until browned.
8. Stir in minced garlic, dried thyme, and paprika; cook for 1 minute until fragrant.
9. Mix in uncooked rice, tomato paste, Worcestershire sauce, 1 tsp salt, and ½ tsp black pepper.
10. Spoon ¼ cup of the beef-rice mixture onto each cabbage leaf.
11. Fold sides over filling and roll tightly from the stem end.
12. Arrange rolls seam-side down in a single layer in a Dutch oven.
13. Pour crushed tomatoes and beef broth over rolls, adding bay leaves.
14. Bring to a simmer, then cover and braise on low heat for 1 hour 15 minutes.
15. Remove bay leaves and let rest for 10 minutes before serving.

Gently fork-tender cabbage gives way to a richly spiced, hearty filling. The rice soaks up the tomato-beef broth for a comforting bite. Serve these over mashed potatoes or with crusty bread to soak up every drop of sauce.

Slow-Cooked Hasenpfeffer Rabbit Stew

Keeping things simple, this hearty stew transforms rabbit into fall-off-the-bone tenderness with minimal effort. Just set it and forget it for a deeply flavorful meal that practically cooks itself.

Ingredients

– 2 pounds of rabbit pieces
– A couple of sliced onions
– A few minced garlic cloves
– A cup of red wine
– A splash of red wine vinegar
– A couple of bay leaves
– A teaspoon of juniper berries
– A pinch of ground cloves
– A tablespoon of all-purpose flour
– A couple of cups of beef broth
– A handful of chopped parsley

Instructions

1. Pat the rabbit pieces completely dry with paper towels to ensure proper browning.
2. Heat a large Dutch oven over medium-high heat until a drop of water sizzles immediately.
3. Brown the rabbit pieces in batches for about 4-5 minutes per side until golden brown crust forms.
4. Remove all rabbit pieces and set aside on a plate.
5. Add sliced onions to the same pot and cook for 6-8 minutes until softened and translucent.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Sprinkle the tablespoon of flour over the onions and garlic, stirring constantly for 2 minutes to cook out the raw flour taste.
8. Pour in the cup of red wine, scraping up all the browned bits from the bottom of the pot.
9. Add the splash of red wine vinegar, bay leaves, juniper berries, and pinch of ground cloves.
10. Return the browned rabbit pieces to the pot, arranging them in a single layer.
11. Pour in enough beef broth to just cover the rabbit pieces.
12. Bring the stew to a gentle simmer, then immediately reduce heat to low.
13. Cover the pot and cook for 2.5-3 hours until the rabbit meat pulls away easily from the bone.
14. Remove the bay leaves and discard them.
15. Stir in the handful of chopped parsley just before serving.

Buttery soft rabbit meat melts away from the bone in this rich, wine-infused stew. The juniper berries add an earthy pine note that cuts through the richness beautifully. Serve it over creamy polenta or with crusty bread to soak up every last drop of the deeply flavored sauce.

Traditional German Goulash with Bell Peppers

Warm up your kitchen with this hearty German classic that’s perfect for chilly evenings. We’re keeping it simple with tender beef, sweet bell peppers, and a rich, savory broth. You’ll have a comforting meal ready without any fuss.

Ingredients

– 2 pounds of beef chuck, cut into 1-inch cubes
– A couple of yellow onions, chopped
– 3 bell peppers (mix red and green), sliced
– 2 cloves of garlic, minced
– A big glug of vegetable oil
– 2 tablespoons of sweet paprika
– A splash of red wine vinegar
– 1 cup of beef broth
– A 14.5-ounce can of diced tomatoes
– A pinch of salt and black pepper

Instructions

1. Heat a large pot over medium-high heat and add a big glug of vegetable oil.
2. Season the beef cubes with a pinch of salt and black pepper, then brown them in the pot for about 5–7 minutes until all sides are seared. Tip: Don’t overcrowd the pot—work in batches for a better crust.
3. Remove the beef and set it aside, then add the chopped onions to the pot.
4. Sauté the onions for 5 minutes until they’re soft and translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Add the sweet paprika and stir for 30 seconds to toast it, which deepens the flavor.
7. Pour in a splash of red wine vinegar to deglaze the pot, scraping up any browned bits from the bottom.
8. Return the beef to the pot, along with the sliced bell peppers, beef broth, and diced tomatoes.
9. Bring everything to a boil, then reduce the heat to low, cover the pot, and simmer for 1.5–2 hours until the beef is fork-tender. Tip: Check occasionally and add a bit more broth if it gets too thick.
10. Taste and adjust seasoning with salt and pepper if needed. Tip: Let it rest for 10 minutes off the heat to allow the flavors to meld.
Forget boring dinners—this goulash delivers melt-in-your-mouth beef in a robust, slightly smoky sauce. Serve it over egg noodles or with crusty bread to soak up every last bit.

Crock Pot Berliner Eisbein with Mustard Sauce

Kick off your slow cooker for this German classic that transforms pork into fall-off-the-bone perfection. Keep it simple with minimal prep and let the Crock Pot do all the work while you go about your day. You’ll be rewarded with tender meat and a tangy mustard sauce that pairs perfectly with potatoes or sauerkraut.

Ingredients

– 1 large pork hock (about 3 pounds)
– 2 cups of chicken broth
– 1 large onion, roughly chopped
– 2 bay leaves
– 1 tablespoon of whole peppercorns
– A good splash of apple cider vinegar
– 1/2 cup of heavy cream
– A couple tablespoons of grainy mustard
– A pinch of sugar

Instructions

1. Place the pork hock in your Crock Pot.
2. Add the chopped onion around the pork.
3. Pour in the chicken broth until it comes about halfway up the pork.
4. Add the bay leaves and whole peppercorns directly into the liquid.
5. Splash in the apple cider vinegar—this helps tenderize the meat.
6. Cover and cook on LOW for 8 hours until the meat easily pulls away from the bone.
7. Carefully remove the pork from the Crock Pot and transfer to a serving platter.
8. Strain the cooking liquid through a fine mesh sieve into a saucepan, discarding the solids.
9. Bring the strained liquid to a simmer over medium heat.
10. Whisk in the heavy cream until fully incorporated.
11. Stir in the grainy mustard until the sauce is smooth.
12. Add a pinch of sugar to balance the acidity.
13. Simmer for 5 minutes until the sauce thickens slightly.
14. Pour the mustard sauce over the pork hock or serve it on the side.
You’ll love how the pork shreds effortlessly with just a fork, revealing juicy, flavorful meat beneath the crispy skin. The tangy mustard sauce cuts through the richness beautifully. Try serving it over mashed potatoes with a side of quick-pickled red cabbage for a complete German meal experience.

Savory Kielbasa and Sauerkraut Casserole

Filling and flavorful, this kielbasa casserole comes together with minimal effort. Perfect for busy weeknights when you want something hearty without the fuss. Just layer, bake, and enjoy the savory results.

Ingredients

– 1 pound of kielbasa sausage, sliced into coins
– 2 cups of sauerkraut, drained but not rinsed
– 1 large onion, thinly sliced
– 2 medium potatoes, peeled and thinly sliced
– 1 cup of shredded Swiss cheese
– 1/2 cup of chicken broth
– A couple of tablespoons of butter, cut into small pieces
– A splash of apple cider vinegar
– A pinch of caraway seeds (optional but recommended)

Instructions

1. Preheat your oven to 375°F.
2. Grease a 9×13 inch baking dish with butter or cooking spray.
3. Spread the sliced potatoes evenly across the bottom of the dish.
4. Layer the sliced onions over the potatoes.
5. Arrange the kielbasa coins in a single layer over the onions.
6. Spread the drained sauerkraut evenly over the kielbasa layer.
7. Sprinkle the caraway seeds over the sauerkraut if using.
8. Pour the chicken broth and apple cider vinegar evenly over the entire casserole.
9. Dot the top with the small pieces of butter.
10. Cover the dish tightly with aluminum foil.
11. Bake for 45 minutes at 375°F until potatoes are tender when pierced with a fork.
12. Remove the foil and sprinkle the shredded Swiss cheese evenly over the top.
13. Return to oven and bake uncovered for 15 minutes until cheese is melted and bubbly.
14. Let rest for 5 minutes before serving to allow flavors to settle.
Looking for that perfect comfort food balance? The tangy sauerkraut cuts through the rich kielbasa, while the potatoes soak up all the savory juices. Serve it straight from the baking dish with crusty bread to mop up the delicious pan juices, or top with a dollop of sour cream for extra creaminess.

Comforting Bavarian Leberknödelsuppe

Venturing into German comfort food territory brings us this soul-warming liver dumpling soup. Perfect for chilly evenings, it combines rich broth with tender, savory dumplings that melt in your mouth. Let’s get straight to making this Bavarian classic.

Ingredients

– About 1 pound of ground beef liver
– A couple of stale dinner rolls
– One medium yellow onion, finely chopped
– A couple of large eggs
– A handful of fresh parsley, chopped
– A generous pinch of ground nutmeg
– A splash of milk
– About 8 cups of good quality beef broth
– A tablespoon of butter
– Salt and black pepper to season

Instructions

1. Tear the stale dinner rolls into small pieces and place them in a medium bowl.
2. Pour the splash of milk over the bread pieces and let them soak for 10 minutes until softened.
3. Finely chop the medium yellow onion and fresh parsley while the bread soaks.
4. Melt the tablespoon of butter in a small skillet over medium heat.
5. Sauté the chopped onion in the melted butter for 5-7 minutes until translucent and fragrant.
6. Add the ground beef liver to the bowl with soaked bread.
7. Crack the two large eggs into the liver and bread mixture.
8. Add the sautéed onions, chopped parsley, generous pinch of nutmeg, salt, and black pepper.
9. Mix everything thoroughly with your hands until well combined. Tip: Chilling the mixture for 20 minutes in the refrigerator makes it easier to form dumplings.
10. Bring the 8 cups of beef broth to a gentle simmer in a large pot over medium heat.
11. Wet your hands and form the liver mixture into golf ball-sized dumplings.
12. Carefully drop the dumplings into the simmering broth one by one. Tip: Don’t overcrowd the pot – work in batches if needed.
13. Simmer the dumplings for 15-20 minutes until they float to the surface and are cooked through.
14. Use a slotted spoon to remove the dumplings from the broth. Tip: The dumplings are done when firm to the touch and no longer pink inside.
15. Ladle the hot broth into bowls and add 2-3 dumplings to each serving.
Surprisingly light yet deeply satisfying, these dumplings have a delicate texture that contrasts beautifully with the rich broth. The nutmeg adds a subtle warmth that makes this soup truly special. Serve it with crusty bread for dipping and watch it become an instant cold-weather favorite.

Slow-Cooked Pork Schnitzel with Creamy Mushroom Sauce

Hitting that sweet spot between comfort food and elegant dining, this slow-cooked pork schnitzel transforms a classic with tender, fall-apart texture. The creamy mushroom sauce adds rich, earthy notes that cling perfectly to every bite. You’ll wonder why you ever settled for traditional schnitzel after trying this version.

Ingredients

– 4 boneless pork chops, pounded thin
– 1 cup all-purpose flour
– 2 eggs, beaten
– 2 cups panko breadcrumbs
– A generous pinch of salt and black pepper
– 3 tablespoons olive oil
– 8 ounces sliced cremini mushrooms
– 2 cloves garlic, minced
– 1 cup chicken broth
– A big splash of heavy cream
– A couple of fresh thyme sprigs

Instructions

1. Place pork chops between two sheets of plastic wrap and pound with a meat mallet until 1/4-inch thick.
2. Season both sides of pork chops generously with salt and pepper.
3. Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
4. Dredge each pork chop in flour, shaking off excess.
5. Dip floured chops into beaten eggs, coating completely.
6. Press chops into panko breadcrumbs, ensuring full coverage on both sides.
7. Heat olive oil in a large skillet over medium-high heat until shimmering (about 350°F).
8. Cook pork chops for 3 minutes per side until golden brown.
9. Transfer browned chops to a slow cooker.
10. In the same skillet, sauté mushrooms for 5 minutes until browned and tender.
11. Add minced garlic and cook for 1 minute until fragrant.
12. Pour in chicken broth, scraping up any browned bits from the skillet bottom.
13. Transfer mushroom mixture to the slow cooker over the pork chops.
14. Add thyme sprigs to the slow cooker.
15. Cover and cook on low for 6 hours until pork is fork-tender.
16. Remove pork chops from slow cooker and keep warm.
17. Stir heavy cream into the mushroom sauce in the slow cooker.
18. Cook sauce on high for 15 minutes until slightly thickened.
19. Spoon mushroom sauce over pork chops to serve. The slow cooking creates incredibly tender pork that practically melts under your fork, while the creamy mushroom sauce provides earthy richness. Try serving over buttered egg noodles or with roasted potatoes to soak up every drop of that delicious sauce.

Warm German Apple Kuchen Pudding

Oozing with cozy autumn vibes, this German-inspired dessert combines tender apples with a rich pudding base. Perfect for chilly evenings when you want something comforting yet impressive. It comes together faster than you’d expect for such a luxurious result.

Ingredients

– 4 medium apples, peeled and sliced
– 1 cup all-purpose flour
– 3/4 cup granulated sugar
– 2 large eggs
– 1 cup whole milk
– 1/2 cup unsalted butter, melted
– 2 teaspoons vanilla extract
– 1 tablespoon lemon juice
– 1 teaspoon cinnamon
– 1/2 teaspoon nutmeg
– A pinch of salt

Instructions

1. Preheat your oven to 350°F and grease an 8×8 inch baking dish.
2. Toss the sliced apples with lemon juice to prevent browning.
3. In a large bowl, whisk together flour, sugar, cinnamon, nutmeg, and salt.
4. Beat in eggs one at a time until fully incorporated.
5. Slowly pour in milk while continuously whisking to avoid lumps.
6. Stir in melted butter and vanilla extract until the batter is smooth.
7. Tip: For extra flavor, let the batter rest for 10 minutes to hydrate the flour.
8. Arrange the apple slices evenly across the bottom of your prepared baking dish.
9. Pour the batter over the apples, making sure it distributes evenly.
10. Tip: Gently tap the dish on the counter to remove any air bubbles.
11. Bake for 45-50 minutes until the top is golden brown and the center springs back when lightly touched.
12. Tip: Check for doneness by inserting a toothpick – it should come out clean.
13. Let cool for 15 minutes before serving warm.
Rich custard soaks into the spiced apples, creating layers of soft cake and tender fruit. The edges develop a slight chew while the center stays wonderfully moist. Serve it straight from the oven with a scoop of vanilla ice cream melting over the top.

Slow Cooker Black Forest Cherry Chocolate Cake

Fancy a decadent dessert without the fuss? This slow cooker chocolate cake delivers rich flavor with minimal effort. Just dump, cook, and enjoy warm cherry-chocolate goodness straight from the pot.

Ingredients

– A box of devil’s food cake mix
– A can of cherry pie filling
– 3 large eggs
– A half cup of vegetable oil
– A splash of vanilla extract
– A couple scoops of vanilla ice cream for serving

Instructions

1. Grease your slow cooker insert thoroughly with non-stick spray to prevent sticking.
2. Dump the entire box of devil’s food cake mix into the slow cooker.
3. Pour in the full can of cherry pie filling.
4. Crack 3 large eggs directly into the mixture.
5. Add a half cup of vegetable oil.
6. Splash in about 1 teaspoon of vanilla extract.
7. Stir all ingredients together until just combined—don’t overmix to keep the cake tender.
8. Cover and cook on High for 2 hours or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the slow cooker for 15 minutes before slicing.
10. Scoop warm portions into bowls and top with vanilla ice cream.

Gooey and fudgy, this cake stays incredibly moist thanks to the slow cooker’s steam. The cherries burst with tart sweetness against the deep chocolate base. Try serving it straight from the pot for a cozy, family-style dessert that begs for a second helping.

Conclusion

Overall, these 20 German crock pot recipes bring authentic European comfort right to your kitchen with minimal effort. We hope you’ll try these delicious dishes and discover new family favorites! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards to save these tasty ideas for later.