March 2020

Mozarella Stuffed crockpot meatloaf is a beautifully juicy and crispy Meatloaf baked in the Crock-Pot and coated with a Honey Sriracha lip-smacking glaze. That is so good. If you’re looking for a stunning recipe for Meatloaf, your search may be over.

Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Soups, Dinner, Lunch, etc…) To SAVE it for later…

Mozarella Stuffed Crockpot Meatloaf Recipe

Ingredients:

FOR THE MEATLOAF:

1.5 lbs (80% to 85%) lean ground beef

1 cup panko breadcrumbs

(1) small yellow onion, shredded

(3) cloves garlic, minced

1 tsp Italian Seasoning

1 tsp salt

1/2 tsp fresh ground pepper

1/2 tsp ground mustard

(1) egg, lightly beaten

1/2 cup 2% milk

2 tbsp Worcestershire Sauce

8 ounces part-skim shredded mozzarella cheese

FOR THE GLAZE:

1/3 cup barbecue sauce

2 tbsp sugar-free ketchup

2 tbsp honey

1 tbsp Worcestershire sauce

1 tsp Sriracha sauce

chopped fresh parsley, for garnish

Directions:

Cover a 6-quart slow cooker (or larger slow cooker) with a large aluminum foil board. Grease with cooking spray and set aside.

Combine ground beef, breadcrumbs, onions, garlic, Italian spices, salt, pepper, ground mustard, butter, cream, and Worcestershire sauce into a large mixing cup. Mix until combined with your hands, but do NOT overmix.

Split meat into half.

Press half the meat to the bottom of the slow cooker.

Put shredded mozzarella down the center, leaving around the edge about 1/2 inch space.

Top with the remaining meat and shape into a sandwich, then force the edges to seal. Set aside.

Whisk the barbecue sauce, ketchup, sugar, Worcestershire sauce, and Sriracha sauce together in a small mixing dish.

Brush over the meatloaf with half the glaze. Reserve the remaining half for later.

Cover and cook on LOW for 6 hours or HIGH for 3-4 hours. Meatloaf is achieved on an Instant Read Thermometer when the temperature exceeds 160 degrees F.

Hold onto the foil to lift the meatloaf out; transfer to a baking dish and top with the rest of the glaze.

Pop it 3-4 minutes under the broiler, or until browned.

Remove from the oven and allow to rest for about 10 minutes.
Garnish, and serve with parsley.

MOZZARELLA STUFFED CROCKPOT MEATLOAF

Rebecca Mozarella Stuffed crockpot meatloaf is a beautifully juicy and crispy Meatloaf baked in the Crock-Pot and coated with a Honey Sriracha lip-smacking glaze. That is so good. If you’re looking… Main Dish Recipes MOZZARELLA STUFFED CROCKPOT MEATLOAF European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• FOR THE MEATLOAF:
• 1.5 lbs (80% to 85%) lean ground beef
• 1 cup panko breadcrumbs
• (1) small yellow onion, shredded
• (3) cloves garlic, minced
• 1 tsp Italian Seasoning
• 1 tsp salt
• 1/2 tsp fresh ground pepper
• 1/2 tsp ground mustard
• (1) egg, lightly beaten
• 1/2 cup 2% milk
• 2 tbsp Worcestershire Sauce
• 8 ounces part-skim shredded mozzarella cheese
• FOR THE GLAZE:
• 1/3 cup barbecue sauce
• 2 tbsp sugar-free ketchup
• 2 tbsp honey
• 1 tbsp Worcestershire sauce
• 1 tsp Sriracha sauce
• chopped fresh parsley, for garnish

Instructions

Cover a 6-quart slow cooker (or larger slow cooker) with a large aluminum foil board. Grease with cooking spray and set aside.

Combine ground beef, breadcrumbs, onions, garlic, Italian spices, salt, pepper, ground mustard, butter, cream, and Worcestershire sauce into a large mixing cup. Mix until combined with your hands, but do NOT overmix.

Split meat into half.

Press half the meat to the bottom of the slow cooker.

Put shredded mozzarella down the center, leaving around the edge about 1/2 inch space.

Top with the remaining meat and shape into a sandwich, then force the edges to seal. Set aside.

Whisk the barbecue sauce, ketchup, sugar, Worcestershire sauce, and Sriracha sauce together in a small mixing dish.

Brush over the meatloaf with half the glaze. Reserve the remaining half for later.

Cover and cook on LOW for 6 hours or HIGH for 3-4 hours. Meatloaf is achieved on an Instant Read Thermometer when the temperature exceeds 160 degrees F.

Hold onto the foil to lift the meatloaf out; transfer to a baking dish and top with the rest of the glaze.

Pop it 3-4 minutes under the broiler, or until browned.

Remove from the oven and allow to rest for about 10 minutes.
Garnish, and serve with parsley.

This Slow Cooker Jambalaya is a great way to use less effort to make this New Orleans favorite! This recipe consists of a lot of seasonings, smoked sausages, and uncooked rice. Jambalaya is one of my favorite recipes, one-pot style. In my mind, the combination of smoked sausages with other seasonings, and rice is always a winner. Doing this in a slow cooker makes the cooking much simpler! When assembling the recipe, there are a few things to watch out for, if you follow the tips below, leaving only with a great jambalaya, which will surely please a crowd on a chilly winter day. Enjoy this casserole with your family and friends.

Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Slowcooker, Dinner, Lunch, etc…) To SAVE it for later…

Slow Cooker Jambalaya Recipe

Ingredients:

(2) large celery stalks, diced

(1) small onion, diced

(4) cloves garlic, minced

(1) green bell pepper, diced

(1) red bell pepper, diced

16 ounces smoked sausage, chopped

1 tsp dried oregano

1/2 tsp dried thyme

1/2 tbsp smoked paprika

1/2 tsp cayenne pepper

1/2 tbsp freshly ground black pepper

2 (15 oz) canned diced tomatoes

1/2 cup fresh parsley, roughly chopped

2 cup vegetable broth

2 cups uncooked white rice

Directions:

Put all ingredients to Save the uncooked white rice into a slow cooker.

Stir it all together. Place the lid on the slow cooking pot and cook for 3-4 hours on high. At this point, the liquid should be boiling up.

Stir uncooked rice in a slow cooker, very quickly. Quickly cover with a lid and keep cooking on top for another 20 to 25 minutes until you cook the rice or consume the most of the liquid.

Serve hot with some hot sauce and freshly chopped parsley, if desired. Enjoy it.

Tip:

I used some tomato flavoring with both diced tomatoes and tomato paste. I’m using the vegetable broth. You substitute the liquid with chicken broth, but I like the deeper flavor that the vegetable broth offers.

Always check the consistency and the taste of your casserole.

Slow Cooker Jambalaya

Rebecca This Slow Cooker Jambalaya is a great way to use less effort to make this New Orleans favorite! This recipe consists of a lot of seasonings, smoked sausages, and uncooked… Main Dish Recipes Slow Cooker Jambalaya European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• (2) large celery stalks, diced
• (1) small onion, diced
• (4) cloves garlic, minced
• (1) green bell pepper, diced
• (1) red bell pepper, diced
• 16 ounces smoked sausage, chopped
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tbsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tbsp freshly ground black pepper
• 2 (15 oz) canned diced tomatoes
• 1/2 cup fresh parsley, roughly chopped
• 2 cup vegetable broth
• 2 cups uncooked white rice

Instructions

Put all ingredients to Save the uncooked white rice into a slow cooker.

Stir it all together. Place the lid on the slow cooking pot and cook for 3-4 hours on high. At this point, the liquid should be boiling up.

Stir uncooked rice in a slow cooker, very quickly. Quickly cover with a lid and keep cooking on top for another 20 to 25 minutes until you cook the rice or consume the most of the liquid.

Serve hot with some hot sauce and freshly chopped parsley, if desired. Enjoy it.

Tip:

I used some tomato flavoring with both diced tomatoes and tomato paste. I'm using the vegetable broth. You substitute the liquid with chicken broth, but I like the deeper flavor that the vegetable broth offers.

Always check the consistency and the taste of your casserole.

Notes

Prep Time: 15 minutes | Cook Time: 4 hours 20 minutes | Total Time: 4 hours 35 minutes Servings: 8 servings | Calories: 361kcal.

Crockpot Meatloaf is a beautifully tender and crispy Meatloaf baked in the Crock-Pot and coated with a lip-smacking glaze. If you are searching for a pretty Meatloaf recipe, your search may be over. For many reasons, including; meatloaf cooked in the crockpot will never turn out to be dry or hard because crockpot meat will result in a tender and super tasty meal.

Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Dinner, Lunch, etc…) To SAVE it for later…

Mozzarella Stuffed Meatloaf Recipe

Ingredients:

For the Meatloaf:

1.5 lbs (80% to 85%) lean ground beef

1 cup panko breadcrumbs

(1) small yellow onion, shredded

(3) cloves garlic, minced

1 tsp Italian Seasoning

1 tsp salt

1/2 tsp fresh ground pepper

1/2 tsp ground mustard

(1) egg, lightly beaten

1/2 cup 2% milk

2 tbsp Worcestershire Sauce

8 ounces part-skim shredded mozzarella cheese

For the Glaze:

1/3 cup barbecue sauce

2 tbsp sugar-free ketchup

2 tbsp honey

1 tbsp Worcestershire sauce

1 tsp Sriracha sauce

chopped fresh parsley, for garnish

Directions:

Line a large aluminum foil sheet with a slow 6-quarter cooker (or larger slow cooker). Grease with cooking spray and set aside.

Mix ground beef, brown crumbs, onions, garlic, Italian seasoning, salt, pepper, ground mouth, egg, milk, and Worcestershire sauce together in a big mixing bowl. Mix until combined with your hands, but NOT overmix.

Split meat into half.

Push half of the meat to the slow cooker rim.

Spread shredded mozzarella down the center, leaving approximately 1/2 inch room around the side.

Add the meat and shape it into a loaf, then press to seal the edges. Set aside.

Whisk the barbecue sauce, ketchup, honey, Worcestershire sauce, and Sriracha sauce together in a small blending bowl.

Brush over the meatloaf with half the glaze. You will use the other half later.

Cover and cook on low for 6 hours, or average for 3-4 hours. Meatloaf is done on an Instant Read Thermometer when the temperature reaches 160 degrees F.

Hold onto the foil to lift the meatloaf out; transfer to a baking dish and top with the rest of the glaze.

Pop it 3-4 minutes under the broiler, or until browned.

Remove from the oven and allow to rest for about 10 minutes.

Garnish, and serve with parsley.

Mozzarella Stuffed Crockpot Meatloaf

Rebecca Crockpot Meatloaf is a beautifully tender and crispy Meatloaf baked in the Crock-Pot and coated with a lip-smacking glaze. If you are searching for a pretty Meatloaf recipe, your search… Main Dish Recipes Mozzarella Stuffed Crockpot Meatloaf European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Meatloaf:
• 1.5 lbs (80% to 85%) lean ground beef
• 1 cup panko breadcrumbs
• (1) small yellow onion, shredded
• (3) cloves garlic, minced
• 1 tsp Italian Seasoning
• 1 tsp salt
• 1/2 tsp fresh ground pepper
• 1/2 tsp ground mustard
• (1) egg, lightly beaten
• 1/2 cup 2% milk
• 2 tbsp Worcestershire Sauce
• 8 ounces part-skim shredded mozzarella cheese
• For the Glaze:
• 1/3 cup barbecue sauce
• 2 tbsp sugar-free ketchup
• 2 tbsp honey
• 1 tbsp Worcestershire sauce
• 1 tsp Sriracha sauce
• chopped fresh parsley, for garnish

Instructions

Line a large aluminum foil sheet with a slow 6-quarter cooker (or larger slow cooker). Grease with cooking spray and set aside.

Mix ground beef, brown crumbs, onions, garlic, Italian seasoning, salt, pepper, ground mouth, egg, milk, and Worcestershire sauce together in a big mixing bowl. Mix until combined with your hands, but NOT overmix.

Split meat into half.

Push half of the meat to the slow cooker rim.

Spread shredded mozzarella down the center, leaving approximately 1/2 inch room around the side.

Add the meat and shape it into a loaf, then press to seal the edges. Set aside.

Whisk the barbecue sauce, ketchup, honey, Worcestershire sauce, and Sriracha sauce together in a small blending bowl.

Brush over the meatloaf with half the glaze. You will use the other half later.

Cover and cook on low for 6 hours, or average for 3-4 hours. Meatloaf is done on an Instant Read Thermometer when the temperature reaches 160 degrees F.

Hold onto the foil to lift the meatloaf out; transfer to a baking dish and top with the rest of the glaze.

Pop it 3-4 minutes under the broiler, or until browned.

Remove from the oven and allow to rest for about 10 minutes.

Garnish, and serve with parsley.

Notes

Prep Time: 15 minutes   |  Cook Time: 6 hours   | Servings: 8 servings   |  Calories: 364 kcal

Have you ever had one of those moments where everything in the world makes sense for the first time while eating? That’s what happened to me the first time I ate this incredible dish. I am not kidding! I have never been more satisfied in my life! Beef in gravy, what’s not to like? If you happen to have these ingredients, I advise you to go to the kitchen right at this moment and begin preparing. This usually takes about 6 to 8 hours to prepare. Don’t worry, it’s gonna be worth it! I usually prepare this at around 1 in the afternoon. Plenty of time before dinner. In between those hours, you can still do chores or office work. That’s another good thing bout this dish. You just leave it to cook and you’re good to go! I really hope you try this recipe. You are in for a treat!

Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Slowcooker, Crockpot, etc…) To SAVE it for later…

Slowcooker Beef Stroganoff

INGREDIENTS

2 1/2 lbs beef stew meat

2 cans cream of mushroom soup

1 packet of dried onion soup mix

8 oz sliced mushrooms (any variety)

1 cup sour cream (at room temp)

8 oz cream cheese (at room temp)

salt and pepper to taste

parsley or thyme

HOW TO MAKE SLOW COOKER BEEF STROGANOFF

Step 1: Apply nonstick cooking spray onto the crockpot.

Step 2: Pour in cream of mushroom soup, sliced mushrooms, onion soup mix, and beef stew then stir gently until all ingredients are well combined.

Step 3: Cook in the crockpot for 6 to 8 hours on low heat.

Step 4: Add in the cream cheese in about 30 minutes prior to 6-8 hours of cooking. Let the cheese melt while stirring constantly until all ingredients are well mixed.

Step 5: Pour in the sour cream and continue stirring.

Step 6: To taste, season with salt and pepper.

Step 7: Serve over rice or egg noodles. If you are on a keto diet, serve it with riced cauliflower.

Step 8: Garnish with fresh thyme or parsley. Enjoy!

SLOW COOKER BEEF STROGANOFF

Rebecca Have you ever had one of those moments where everything in the world makes sense for the first time while eating? That’s what happened to me the first time I… Main Dish Recipes SLOW COOKER BEEF STROGANOFF European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 3 voted )

Ingredients

• 2 1/2 lbs beef stew meat
• 2 cans cream of mushroom soup
• 1 packet of dried onion soup mix
• 8 oz sliced mushrooms (any variety)
• 1 cup sour cream (at room temp)
• 8 oz cream cheese (at room temp)
• salt and pepper to taste
• parsley or thyme

Instructions

Step 1: Apply nonstick cooking spray onto the crockpot.

Step 2: Pour in cream of mushroom soup, sliced mushrooms, onion soup mix, and beef stew then stir gently until all ingredients are well combined.

Step 3: Cook in the crockpot for 6 to 8 hours on low heat.

Step 4: Add in the cream cheese in about 30 minutes prior to 6-8 hours of cooking. Let the cheese melt while stirring constantly until all ingredients are well mixed.

Step 5: Pour in the sour cream and continue stirring.

Step 6: To taste, season with salt and pepper.

Step 7: Serve over rice or egg noodles. If you are on a keto diet, serve it with riced cauliflower.

Step 8: Garnish with fresh thyme or parsley. Enjoy!

Notes

Prep Time: 10 mins | Cook Time: 8 hours | Yield: 10 | Calories: 420

This Crockpot Cheese Beef Mac Casserole is easy to put together, but it has a great taste. A simple, delicious, slow cooker’s bowl, and macaroni, a family food for a hectic week, it’s good food. The macaroni is cooked near the end of the cooking period and added to the pot. This meal has many delicious kinds of cheese that take the macaroni to the next point. With more cheese, you really can’t go wrong, and this recipe is full of flavor. I made numerous times of this recipe, and it didn’t disappoint me, not even once. And my favorite? Instant bowl, you can throw anything. And I mean, the entire thing, even the uncooked pasta. You just got to lift your finger here, at least. When anyone asks me on which dish to prepare for a busy day, I’ll certainly recommend this dish.

Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Slowcooker, Crockpot, etc…) To SAVE it for later…

Crockpot Cheese Beef Mac Casserole Recipe

Ingredients:

2 cups uncooked macaroni cooked al dente, drained

2-3 lbs ground beef cooked and drained

(2) cloves of garlic minced

12 oz can evaporate milk

1 1/2 cups milk

16 oz block Velveeta cubed

1/2 cup butter melted

Directions:

Mix all of your ingredients in a big bowl

Pour into a lightly greased saucepan or 6-quarter crockpot

Cover and let it simmer for 3 to 4 hours, stirring occasionally

Tips:

Before the cooking is complete, add some cooked corn or mix vegetables to the dish, and garnish with some fresh chop parsley or green onion tops.

Replace the mixture of condensed soup and cheese sauce with a bowl of condensed cheddar soup.

Replace the mixture of the cheese sauce with a small packet of ranch dressing mix.

Add about a cup of cooked corn or mixed vegetables, along with the macaroni and shredded cheddar, to the slow cooker.

Please change the cooking times and the time to work with your slow cooker brand and model.

CROCK POT CHEESE BEEF MAC CASSEROLE

Rebecca This Crockpot Cheese Beef Mac Casserole is easy to put together, but it has a great taste. A simple, delicious, slow cooker’s bowl, and macaroni, a family food for a… Main Dish Recipes CROCK POT CHEESE BEEF MAC CASSEROLE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups uncooked macaroni cooked al dente, drained
• 2-3 lbs ground beef cooked and drained
• (2) cloves of garlic minced
• 12 oz can evaporate milk
• 1 1/2 cups milk
• 16 oz block Velveeta cubed
• 1/2 cup butter melted

Instructions

Mix all of your ingredients in a big bowl

Pour into a lightly greased saucepan or 6-quarter crockpot

Cover and let it simmer for 3 to 4 hours, stirring occasionally

Tips:

Before the cooking is complete, add some cooked corn or mix vegetables to the dish, and garnish with some fresh chop parsley or green onion tops.

Replace the mixture of condensed soup and cheese sauce with a bowl of condensed cheddar soup.

Replace the mixture of the cheese sauce with a small packet of ranch dressing mix.

Add about a cup of cooked corn or mixed vegetables, along with the macaroni and shredded cheddar, to the slow cooker.

Please change the cooking times and the time to work with your slow cooker brand and model.

Notes

Nutrition: Calories: 699kcal | Carbohydrates: 33g | Protein: 39g | Fat: 45g | Saturated Fat: 23g | Cholesterol: 152mg | Sodium: 1143mg | Potassium: 750mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1085IU | Vitamin C: 1.1mg | Calcium: 519mg | Iron: 2.7mg

This slow cooker pasta taco will be the newest addition to your favorite set of recipes, cheesy, creamy yummy. If you don’t want to use a slow cooker, this can be done comfortably on your stovetop or as a saucepan, anything that is easiest for you. Your family and friends will enjoy the best comfort food. With hardly any effort, you can fast get dinner at the table. The meal is so much to love. The flavor is a delicious pasta recipe that is fantastic and has everything you love about tacos.

Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Dinner, Lunch, etc…) To SAVE it for later…

Taco Pasta Recipe

Ingredients:

1 lb lean ground beef

salt and pepper

(1) bell pepper chopped

15 ounce can crushed tomatoes

1 cup jarred salsa I used mild

15 ounce can corn drained

3 tbsp taco seasoning

2 ½ c water, you can use low sodium chicken broth

2 ½ cups chicken broth and enough water

12 ounces shell pasta shapes whole grain or white

1 cup shredded cheddar cheese

Directions:

Over a medium to high heat, heat a skillet. Add the beef, and sprinkle with salt and pepper. Cook the meat until it browns, stirring regularly, transfer beef into the slow cooker.

Add and stir in the bell pepper, crushed tomatoes, salsa, corn, taco seasoning, and broth or water.

Cook on low for 5-6 hours, or at high for 2-3 hours.

Stir the pasta in, cook 10-20 minutes up on high. Cooking time for pasta can changes with a slow cooker, start testing for doneness at 10 minutes.

Stir the cheddar cheese and serve.

Tips:

You can do this easily with shredded or ground chicken if you prefer just to leave the meat out. Also, if you want to make it vegetarian, it still has outstanding taste. The use of salsa in place of the diced tomatoes is another good substitution. I enjoy replacing salsa in a lot of recipes that include a can of diced tomatoes. If you’re able to enjoy a spicier dish, a spicy salsa produces this recipe perfect for you.

Slow Cooker Taco Pasta

Rebecca This slow cooker pasta taco will be the newest addition to your favorite set of recipes, cheesy, creamy yummy. If you don’t want to use a slow cooker, this can… Main Dish Recipes Slow Cooker Taco Pasta European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb lean ground beef
• salt and pepper
• (1) bell pepper chopped
• 15 ounce can crushed tomatoes
• 1 cup jarred salsa I used mild
• 15 ounce can corn drained
• 3 tbsp taco seasoning
• 2 ½ c water, you can use low sodium chicken broth
• 2 ½ cups chicken broth and enough water
• 12 ounces shell pasta shapes whole grain or white
• 1 cup shredded cheddar cheese

Instructions

Over a medium to high heat, heat a skillet. Add the beef, and sprinkle with salt and pepper. Cook the meat until it browns, stirring regularly, transfer beef into the slow cooker.

Add and stir in the bell pepper, crushed tomatoes, salsa, corn, taco seasoning, and broth or water.

Cook on low for 5-6 hours, or at high for 2-3 hours.

Stir the pasta in, cook 10-20 minutes up on high. Cooking time for pasta can changes with a slow cooker, start testing for doneness at 10 minutes.

Stir the cheddar cheese and serve.

Tips:

You can do this easily with shredded or ground chicken if you prefer just to leave the meat out. Also, if you want to make it vegetarian, it still has outstanding taste. The use of salsa in place of the diced tomatoes is another good substitution. I enjoy replacing salsa in a lot of recipes that include a can of diced tomatoes. If you're able to enjoy a spicier dish, a spicy salsa produces this recipe perfect for you.

Notes

Prep Time: 10 mins |Cook Time: 6 hrs | Total Time: 6 hrs 10 mins | Servings: 8 | Calories: 396kcal

This crockpot that I’ve got for Christmas last year has become my superman for lazy and tired nights. Like lately, I’ve always found myself tired for working too much so I don’t have the energy anymore to cook dinner. So what I’ll do is to toss everything in the crockpot and relax. Although, before I was so intimidated by crackpots, I thought it’s just too good to be true. But when I tried it I instantly fell in love! And I can still remember the first dish that I cooked. So this recipe is as you already know is so easy to prepare but again since we are cooking it in a crockpot you have to wait for two hours. But trust me it’ll be worth it. I was skeptical the first time too. This pineapple barbecue meatballs has become my family’s favorite. It’s sweet, tangy, and deliciously addicting. The ingredients are simple, you might already have them lying in your fridge or pantry. And what I love most in crockpot recipes is you just have to put the ingredients together and leave them alone. Before you know it dinner is ready. Amazing right?

Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Slowcooker Crockpot, etc…) To SAVE it for later…

Pineapple Barbecue Metballs Recipe

INGREDIENTS

1 (16 oz.) frozen meatballs

1 (18 oz.) bottle preferred BBQ sauce

1 (20 oz.) can of pineapple chunks

1/2 cup of brown sugar

1 teaspoon of garlic powder

Reserved pineapple juice

HOW TO MAKE SLOW COOKER PINEAPPLE BARBECUE MEATBALLS

Step 1: Drop the frozen meatball in the bottom of the slow cooker.

Step 2: Pour the barbecue sauce along with the pineapple chunks with the juice over the meatballs.

Step 3: Add in the brown sugar and garlic powder. Then, give it a good stir to combine.

Step 4: Cook on high for two hours, covered, or until you are sure that the meatballs are already fully warmed. Transfer on a serving plate, serve, and enjoy!

SLOW COOKER PINEAPPLE BARBECUE MEATBALLS

Rebecca This crockpot that I’ve got for Christmas last year has become my superman for lazy and tired nights. Like lately, I’ve always found myself tired for working too much so… Main Dish Recipes SLOW COOKER PINEAPPLE BARBECUE MEATBALLS European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 7 voted )

Ingredients

• 1 (16 oz.) frozen meatballs
• 1 (18 oz.) bottle preferred BBQ sauce
• 1 (20 oz.) can of pineapple chunks
• 1/2 cup of brown sugar
• 1 teaspoon of garlic powder
• Reserved pineapple juice

Instructions

Step 1: Drop the frozen meatball in the bottom of the slow cooker.

Step 2: Pour the barbecue sauce along with the pineapple chunks with the juice over the meatballs.

Step 3: Add in the brown sugar and garlic powder. Then, give it a good stir to combine.

Step 4: Cook on high for two hours, covered, or until you are sure that the meatballs are already fully warmed. Transfer on a serving plate, serve, and enjoy!

Slow Cooker Stuffed Peppers are not just delicious but easy to assemble. Come home to dine with these easy Slow Cooker Stuffed Peppers waiting for you. Slow Cooker Stuffed Peppers are perfect because you can leave them to cook while you’re out of the house, and the peppers don’t have to be pre-cooked, unlike my normal Stuffed Peppers. This dish is usually good with a side salad and, of course, some crusty bread or Buttermilk Biscuits to sop any remaining sauces.

Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Slowcooker, Dinner, Lunch, etc…) To SAVE it for later…

Stuffed Peppers Recipe

Ingredients:

(6) Bell Peppers

For Stuffing:

(500g) (17.5 oz.) ground beef, lean

(1) onion, finely diced

2 tsp. garlic, crushed

2 tbsp. Worcestershire sauce

2 tbsp. tomato paste

2 tsp. parsley flakes

1 tsp. oregano, dried

½ cup cheddar cheese, shredded

1 cup cooked rice

1 tsp salt

¼ tsp pepper

For the Sauce:

½ cup beef stock or you can use 425g (15 oz.) pasta or marinara sauce

Directions:

Add and slice the tops off the bell peppers and remove the inside of the white membrane and seeds.

Add and mix the ground beef, onion, garlic, Worcestershire sauce, tomato paste, cheese, parsley, oregano, salt, pepper, and the cooked rice together in a bowl.

Pack the mixture into the bell peppers.

In a slow cooker, add the bell peppers.

Pour into the stock of beef or a sauce of marinara.

Cook the beef for 6-8 hours on low until cook completely.

Serve & Have fun

Tips:

Replace ground beef with ground turkey, or add half sausage.

If you have any vegetables in the refrigerator that you would like to use, just chop them up with the meat and throw them in.

For this recipe, every type of rice works well. I used white, brown, and even cauliflower rice.

Change the seasonings so that the meal changes and make them delicious Mexican Stuffed Peppers.

It is necessary to ensure that your rice is slightly undercooked before it enters the slow cooker so that it does not turn mushy.

Slow Cooker Stuffed Peppers

Rebecca Slow Cooker Stuffed Peppers are not just delicious but easy to assemble. Come home to dine with these easy Slow Cooker Stuffed Peppers waiting for you. Slow Cooker Stuffed Peppers… Main Dish Recipes Slow Cooker Stuffed Peppers American Print This

Prep Time: 20 mins Cooking Time: 8 hours 8 hours

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 2 voted )

Ingredients

• (6) Bell Peppers
• For Stuffing:
• (500g) (17.5 oz.) ground beef, lean
• (1) onion, finely diced
• 2 tsp. garlic, crushed
• 2 tbsp. Worcestershire sauce
• 2 tbsp. tomato paste
• 2 tsp. parsley flakes
• 1 tsp. oregano, dried
• ½ cup cheddar cheese, shredded
• 1 cup cooked rice
• 1 tsp salt
• ¼ tsp pepper
• For the Sauce:
• ½ cup beef stock or you can use 425g (15 oz.) pasta or marinara sauce

Instructions

Add and slice the tops off the bell peppers and remove the inside of the white membrane and seeds.

Add and mix the ground beef, onion, garlic, Worcestershire sauce, tomato paste, cheese, parsley, oregano, salt, pepper, and the cooked rice together in a bowl.

Pack the mixture into the bell peppers.

In a slow cooker, add the bell peppers.

Pour into the stock of beef or a sauce of marinara.

Cook the beef for 6-8 hours on low until cook completely.

Serve & Have fun

Tips:

Replace ground beef with ground turkey, or add half sausage.

If you have any vegetables in the refrigerator that you would like to use, just chop them up with the meat and throw them in.

For this recipe, every type of rice works well. I used white, brown, and even cauliflower rice.

Change the seasonings so that the meal changes and make them delicious Mexican Stuffed Peppers.

It is necessary to ensure that your rice is slightly undercooked before it enters the slow cooker so that it does not turn mushy.

Notes

It’s important to use lean ground beef as you don’t want too much fat in the slow cooker. If you can’t get your hands on some lean ground beef, then brown and drain it before mixing with the other ingredients. Using uncooked rice in the beef mixture may lead to the rice not cooking correctly. Uncooked rice will be hard and not appetizing at all. When you pour in the beef stock or marinara sauce, make sure you don't get any inside the bell peppers. It can make them get very sloppy.

This recipe brings all the joys of delicious comfort food to my entire family, without all the effort. I know your family loves this best recipe for chicken pot pie crockpot. It’s delicious and easy to do. Crockpot chicken pot pie, is in itself, a complete meal, so you don’t need to add much. If we want to extend the meal a little further, we often add something new on the side. This recipe does not require overly complicated ingredients for slow cooker chicken pot pie. I love simple recipes, and this one is no different. I promise you ‘re not going to have to lose any taste either. It has the comfort of a chicken pot pastry without all the hassle of producing a pie.

Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Dinner, Lunch, etc…) To SAVE it for later…

Chicken Pot Pie Recipe

Ingredients:

(2 – 3) boneless chicken breasts frozen (no need to thaw)

(1) can Cream of Chicken Soup

1 cup Milk

(1/2) onion chopped

(3-4) potatoes, peeled and diced

(1) 16 oz bag of frozen mixed vegetables

1/2 cup chopped celery

Salt and Pepper to taste

1 tsp Garlic powder

1/4 tsp Poultry Seasoning

Directions:

Place everything except the biscuits into the crockpot.

Cook on low for the entire day.

Remove Shred and Chicken. Fill in the crockpot again and stir to combine.

Bake the biscuits and add it in the bowl, serve.

Tips:

Frozen veggies, make you ready for quick preparation, you can also use fresh ones.

Dairy (milk) doesn’t always hold well in the slow cooker, so in this recipe, I used condensed soup (it also makes quick preparation). Add and use heavy cream that is added towards the end of the cooking when making a homemade sauce (and thicken with a cornstarch slurry if needed).

Now, use Crockpot trays if you want to save even more time for yourself. They make a breeze to clean up. You can just toss the liner, instead of scrubbing and washing the pot. There is practically no washing up.

THE BEST CHICKEN POT PIE CROCK POT RECIPE

Rebecca This recipe brings all the joys of delicious comfort food to my entire family, without all the effort. I know your family loves this best recipe for chicken pot pie… Main Dish Recipes THE BEST CHICKEN POT PIE CROCK POT RECIPE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.2/5

( 5 voted )

Ingredients

• (2 - 3) boneless chicken breasts frozen (no need to thaw)
• (1) can Cream of Chicken Soup
• 1 cup Milk
• (1/2) onion chopped
• (3-4) potatoes, peeled and diced
• (1) 16 oz bag of frozen mixed vegetables
• 1/2 cup chopped celery
• Salt and Pepper to taste
• 1 tsp Garlic powder
• 1/4 tsp Poultry Seasoning

Instructions

Place everything except the biscuits into the crockpot.

Cook on low for the entire day.

Remove Shred and Chicken. Fill in the crockpot again and stir to combine.

Bake the biscuits and add it in the bowl, serve.

Tips:

Frozen veggies, make you ready for quick preparation, you can also use fresh ones.

Dairy (milk) doesn't always hold well in the slow cooker, so in this recipe, I used condensed soup (it also makes quick preparation). Add and use heavy cream that is added towards the end of the cooking when making a homemade sauce (and thicken with a cornstarch slurry if needed).

Now, use Crockpot trays if you want to save even more time for yourself. They make a breeze to clean up. You can just toss the liner, instead of scrubbing and washing the pot. There is practically no washing up.

Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Slowcooker, Crockpot, etc…) To SAVE it for later…

Broccoli Cheese Soup Recipe

ngredients

1/3 cup butter, sliced

1 1/2 cups chopped yellow onion

2 cloves garlic, minced

6 Tbsp all-purpose flour

Salt and freshly ground black pepper

2 (12 oz) cans evaporated milk

5 cups low-sodium chicken broth

5 cups small diced broccoli florets*

1/8 tsp dried thyme

1/2 cup heavy cream

12 oz sharp cheddar cheese, freshly shredded (or more to taste)

2 oz parmesan cheese, freshly & finely shredded

Directions

Melt the butter in a huge skillet over medium heat. Include onions and saute until they start to soften around 4 minutes. Include garlic, flour, and season lightly with salt and pepper at that point cook, blending for 3 minutes.

While whisking, gradually pour in milk (whisk well to smooth).

Cook blend, mixing continually until it starts to thicken at that point fill a moderate cooker alongside chicken, diced broccoli, and thyme.

Spread with top and cook on HIGH heat for 2 1/2 – 3 hours or low heat for 6 hours.

Put the heat to warm (or off) and mix in the cream, at that point include shredded cheddar and parmesan cheddar and mix. Season it with salt and pepper to taste and serve warm.

Recipe Source: Cooking Classy

SLOW COOKER BROCCOLI CHEESE SOUP

Rebecca Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Slowcooker, Crockpot, etc…) To SAVE it for later… ngredients 1/3 cup butter, sliced 1 1/2 cups chopped yellow onion… Main Dish Recipes SLOW COOKER BROCCOLI CHEESE SOUP European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.4/5

( 10 voted )

Ingredients

• 1/3 cup butter, sliced
• 1 1/2 cups chopped yellow onion
• 2 cloves garlic, minced
• 6 Tbsp all-purpose flour
• Salt and freshly ground black pepper
• 2 (12 oz) cans evaporated milk
• 5 cups low-sodium chicken broth
• 5 cups small diced broccoli florets*
• 1/8 tsp dried thyme
• 1/2 cup heavy cream
• 12 oz sharp cheddar cheese, freshly shredded (or more to taste)
• 2 oz parmesan cheese, freshly & finely shredded

Instructions

Melt the butter in a huge skillet over medium heat. Include onions and saute until they start to soften around 4 minutes. Include garlic, flour, and season lightly with salt and pepper at that point cook, blending for 3 minutes.

While whisking, gradually pour in milk (whisk well to smooth).

Cook blend, mixing continually until it starts to thicken at that point fill a moderate cooker alongside chicken, diced broccoli, and thyme.

Spread with top and cook on HIGH heat for 2 1/2 – 3 hours or low heat for 6 hours.

Put the heat to warm (or off) and mix in the cream, at that point include shredded cheddar and parmesan cheddar and mix. Season it with salt and pepper to taste and serve warm.