March 2020

Say hello to the Cinnamon Roll Casserole crockpot AKA cinnamon rolls are the most delicious way to eat ever. Crispy around the edges and middle gooey just takes minutes to prepare and cook. Crock Pot Cinnamon Roll Casserole gets very crispy around the edges but remains in the middle a little gooey, and you get the best of both worlds.

As a child, Pillsbury Cinnamon Rolls was my brother’s favorite breakfast. My mom would always make them for him. This recipe is simple to make with the same cooled rolls of cinnamon. Each unbaked roll of cinnamon is cut quarterly and mixed with the egg, maple, and mixture of half and a half, nearly like a bread pudding with a cinnamon roll. The result is a super tasty casserole breakfast suitable for your holidays.

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Cinnamon Roll Casserole Recipe

Ingredients:

(2) (12-ounce) tubes cinnamon roll dough, (1) cut in quarters

(3) eggs

1/2 cup half-and-half or whipping cream

3 tbsp maple syrup

2 tsp vanilla extract

1 tsp cinnamon

1/2 tsp nutmeg

1/3 cup chopped pecans, optional

Directions:

Spray cooking spray on a 6-quarter crockpot.

Place quarters of cinnamon roll into crockpot evenly.

Whisk the eggs, half-and-half, maple syrup, vanilla, cinnamon, and nutmeg together in a medium bowl.

Slowly pour the cinnamon rolls on top.

Sprinkle on top of pecans.

Spoon one of the icing containers that came over with the cinnamon rolls.

Set lid on the pot for 2 1/2 to 3 hours and cook on a lower pan. Test after 3 hours when your crockpot runs hot.

Cinnamon rolls should be brown golden around the bottom, and not gooey in the center.

Turn the crockpot off until finished, and spoon the second icing container on top. Serve warm.

Tip:

For this recipe, I use refrigerated cinnamon rolls from Pillsbury. You may not get as good a result with off-brand cinnamon rolls, but you can still use any cinnamon rolls brand.

Crock Pot Cinnamon Roll Casserole

Rebecca Say hello to the Cinnamon Roll Casserole crockpot AKA cinnamon rolls are the most delicious way to eat ever. Crispy around the edges and middle gooey just takes minutes to… Main Dish Recipes Crock Pot Cinnamon Roll Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• (2) (12-ounce) tubes cinnamon roll dough, (1) cut in quarters
• (3) eggs
• 1/2 cup half-and-half or whipping cream
• 3 tbsp maple syrup
• 2 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/3 cup chopped pecans, optional

Instructions

Spray cooking spray on a 6-quarter crockpot.

Place quarters of cinnamon roll into crockpot evenly.

Whisk the eggs, half-and-half, maple syrup, vanilla, cinnamon, and nutmeg together in a medium bowl.

Slowly pour the cinnamon rolls on top.

Sprinkle on top of pecans.

Spoon one of the icing containers that came over with the cinnamon rolls.

Set lid on the pot for 2 1/2 to 3 hours and cook on a lower pan. Test after 3 hours when your crockpot runs hot.

Cinnamon rolls should be brown golden around the bottom, and not gooey in the center.

Turn the crockpot off until finished, and spoon the second icing container on top. Serve warm.

Tip:

For this recipe, I use refrigerated cinnamon rolls from Pillsbury. You may not get as good a result with off-brand cinnamon rolls, but you can still use any cinnamon rolls brand

This Chicken Tortellini slow cooker recipe with Alfredo Sauce may be one of EVER’s best recipes, but it DOES NOT show from the way it tastes. In a few minutes, I put it down together, figuring it could be bland or not one of the best recipes I’ve made, and to my delight, it far surpassed my standards! The pot was full and it’s empty now if that gives you any indication of how popular this meal has been. My children swallowed it down.

One night, I made the Chicken Tortellini with Alfredo sauce for dinner, and then we changed our plans and ended up picnicking in the park. This week’s weather was unseasonably cold and we decided to make the best of it while we could! I stuck the Chicken Tortellini in the fridge and decided that I should save it for another night. Even getting this available for Saturday afternoon lunch was so nice, because I didn’t feel like cooking at all, and ta-da, a wonderful meal was available in a moment. My entire family loved this soup and we were happy that I made a big batch so the next day we could have the leftovers.

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Alfredo Tortellini Recipe

Ingredients:

1 pkg. (20 oz) refrigerated Cheese Tortellini

2 jars (30 oz.) Classico Creamy Alfredo Sauce

3 (12 oz) cups of shredded Kraft Mozzarella Cheese

1/2 tsp. Garlic Powder

Directions:

Spray inside 4-6 quarters Crockpot with non-stick spray

Place 1 bottle of Alfredo Sauce into Crockpot ‘s center.

Spread 1/2 of the Tortellini on top of the sauce

Sprinkle the Garlic Powder uniformly over the Tortellini.

Spread the Tortellini over 1 1/2 cups of Mozzarella.

Pour over cheese with the leftover bottle of Alfredo Sauce.

Place the remaining Tortellini over the sauce

Disperse additional 1 1/2 cups of Mozzarella over the base of Tortellini.

Cook 1 hour and 30 minutes on high, or low for 3 hours or until finished.

CROCKPOT ALFREDO TORTELLINI RECIPE

Rebecca This Chicken Tortellini slow cooker recipe with Alfredo Sauce may be one of EVER’s best recipes, but it DOES NOT show from the way it tastes. In a few minutes,… Main Dish Recipes CROCKPOT ALFREDO TORTELLINI RECIPE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.0/5

( 5 voted )

Ingredients

• 1 pkg. (20 oz) refrigerated Cheese Tortellini
• 2 jars (30 oz.) Classico Creamy Alfredo Sauce
• 3 (12 oz) cups of shredded Kraft Mozzarella Cheese
• 1/2 tsp. Garlic Powder

Instructions

Spray inside 4-6 quarters Crockpot with non-stick spray

Place 1 bottle of Alfredo Sauce into Crockpot 's center.

Spread 1/2 of the Tortellini on top of the sauce

Sprinkle the Garlic Powder uniformly over the Tortellini.

Spread the Tortellini over 1 1/2 cups of Mozzarella.

Pour over cheese with the leftover bottle of Alfredo Sauce.

Place the remaining Tortellini over the sauce

Disperse additional 1 1/2 cups of Mozzarella over the base of Tortellini.

Cook 1 hour and 30 minutes on high, or low for 3 hours or until finished.

This easy Creamy Crockpot Chicken Tacos dish is full of possibilities. These creamy crockpot chicken tacos produce a creamy, delicious chicken that is extremely easy to put together in the crockpot. I love crockpot recipes though I don’t use them as much as I want. There are hundreds of crockpot / slow cooker recipes out there, but just a few times a month, I still use my crockpot. Some recipes make little sense to me on why they should be made in a crockpot because parts of it still need to be cooked over the stove and moved to the crockpot. In those situations, I ‘m saying finishing cooking the dish in the crockpot is simple. Even though, I’m all over it when we start talking slow-cooked, tender meats and soups.

It has been a hectic day, and while we are busy, it’s hard in the kitchen. So, for a week, I like to make a lot of meat, as a side dish is always quicker and easier to make. And then I pulled my pot out and pulled chicken into a creamy taco.

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Chicken Tacos Recipe

Ingredients:

(3-4) chicken breasts

1 (16oz) jar of salsa

(8oz) cream cheese (cubed)

tortillas for serving (optional)

Directions:

Spray with non-stick cooking spray into your slow cooker. Place in and cook the chicken, salsa and cream cheese

Cook in high heat for 3 hours (or 4-5 hours LOW) stir the cream cheese once it has melted.

Use a fork to shred and let the salsa mixture soak for an additional 15 minutes or more.

Serve in soft tortillas, taco shells over a bed of lettuce. Finish with shredded cheese, tomatoes, avocado, or something else you ‘d like.

Tip:

If you are planning to cook this at low and are not going to be home to babysitting, it might be better to cook the chicken in just the salsa and add the cream cheese at the end, allowing it at least 30 minutes to melt.

Creamy Crockpot Chicken Tacos

Rebecca This easy Creamy Crockpot Chicken Tacos dish is full of possibilities. These creamy crockpot chicken tacos produce a creamy, delicious chicken that is extremely easy to put together in the… Main Dish Recipes Creamy Crockpot Chicken Tacos European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• (3-4) chicken breasts
• 1 (16oz) jar of salsa
• (8oz) cream cheese (cubed)
• tortillas for serving (optional)

Instructions

Spray with non-stick cooking spray into your slow cooker. Place in and cook the chicken, salsa and cream cheese

Cook in high heat for 3 hours (or 4-5 hours LOW) stir the cream cheese once it has melted.

Use a fork to shred and let the salsa mixture soak for an additional 15 minutes or more.

Serve in soft tortillas, taco shells over a bed of lettuce. Finish with shredded cheese, tomatoes, avocado, or something else you 'd like.

Tip:

If you are planning to cook this at low and are not going to be home to babysitting, it might be better to cook the chicken in just the salsa and add the cream cheese at the end, allowing it at least 30 minutes to melt.

 

This creamy mushroom and gnocchi is a diner worthy of a restaurant made in one pan and ready in less than 30 minutes. White wine and cheese made from parmesan make this sauce extra stunning. Gnocchi is the go-to midweek when it comes to fast, comfortable food. We’ve cooked it in this vegetarian bake recipe with mushrooms, cheese, and tomato sauce. When I was craving mushrooms galore, I randomly came up with this one, a while back, and wanted something heartfelt besides pasta. I still have a couple of boxes of gnocchi in the pantry, so I took one of those boxes and decided to do it.

Many versions of this recipe are available, but in many preparations, Gnocchi is a slightly healthier choice than standard white pasta, another main dish. Most importantly, though, you should try gnocchi, because it is delicious and a good reminder of what makes Italian cuisine famous.

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Cheese Mushroom Gnocchi Recipe

Ingredients:

1 tbsp Butter

1 tbsp Olive Oil

3 tbsp Heavy Cream

1 tbsp thyme

16 ounces Fresh Sliced Mushrooms

24 ounces Gnocchi

1/4 cup Mint chopped

4 oz Goat Cheese

(3) cloves Garlic

(1) shallot chopped

salt and pepper to taste

Directions:

Prepare gnocchi as directed by the package.

Melt 1 tbsp of butter and oil over medium- to high heat in a large skillet. Add and stir mushrooms, cook for 3 minutes or brown until light. Add shallot, thyme, and garlic; cook for about 2 minutes or until the shallots are transparent. Add 3 tbsp of heavy skillet cream; knead for about 1 minute. Stir in gnocchi; swirl gently. Garnish with mint and stir in goat cheese.

Add and season with salt and pepper to taste.

Tips:

Swap mushrooms for sliced chili peppers or leeks next time.

You can use a cook or buy GF gnocchis if you want to make this recipe gluten-free.

The boiled gnocchi can be cooled overnight in an ice bath and refrigerated.

The ragù mushroom can be refrigerated overnight; when warm, add a little water.

CHEESE MUSHROOM GNOCCHI

Rebecca This creamy mushroom and gnocchi is a diner worthy of a restaurant made in one pan and ready in less than 30 minutes. White wine and cheese made from parmesan… Main Dish Recipes CHEESE MUSHROOM GNOCCHI European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp Butter
• 1 tbsp Olive Oil
• 3 tbsp Heavy Cream
• 1 tbsp thyme
• 16 ounces Fresh Sliced Mushrooms
• 24 ounces Gnocchi
• 1/4 cup Mint chopped
• 4 oz Goat Cheese
• (3) cloves Garlic
• (1) shallot chopped
• salt and pepper to taste

Instructions

Prepare gnocchi as directed by the package.

Melt 1 tbsp of butter and oil over medium- to high heat in a large skillet. Add and stir mushrooms, cook for 3 minutes or brown until light. Add shallot, thyme, and garlic; cook for about 2 minutes or until the shallots are transparent. Add 3 tbsp of heavy skillet cream; knead for about 1 minute. Stir in gnocchi; swirl gently. Garnish with mint and stir in goat cheese.

Add and season with salt and pepper to taste.

Tips:

Swap mushrooms for sliced chili peppers or leeks next time.

You can use a cook or buy GF gnocchis if you want to make this recipe gluten-free.

The boiled gnocchi can be cooled overnight in an ice bath and refrigerated.

The ragù mushroom can be refrigerated overnight; when warm, add a little water.

How do the busy moms get dinner every night at the table? With simple, delicious meals such as this Easy Crockpot Shredded Buffalo Chicken Sandwiches. This simple meal is perfect for feeding your family during the week or serving a crowd on the weekend. Everybody in our family loves chicken buffalo wings because they are such a classic, I decided there should be a Crockpot Shredded Buffalo Chicken Sandwiches version in order. The recipe is affordable and a bit lighter.

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Buffalo Chicken Sandwich Recipe

Ingredients:

(3-4) large chicken breasts

(1) bottle of Frank’s Buffalo Wing Sauce

(1/2) packet ranch seasoning mix

2 tbsp butter

hoagie rolls for serving

Directions:

Spray the non-binding cooking spray on your slow cooker. Put in a seasoning mixture and cook in a chicken, buffalo sauce, ranch, or lower for 4-5 hours or about 3 hours.

Use some forks when the chicken cooks the meat to cut (then, in a crockpot, the chicken is quicker to place on a cutting board).

After shredding the butter to the crockpot, add 2 tbsp of butter and allow to smelt.

I consider it best eaten with a little ranch dressing drizzled on hoagie rolls. You may also serve in crumbles or coleslaw with blue cheese.

Tips:

After cooking, there is a little bit of fluid left in the slow cooker, so remove the chicken parts so crumble them in a bowl or plate (use two buckets), then make the crushed chicken tasteful but not sink in water. There is enough fluid left after cooking.

If you are concerned that your sandwich is soggy, I recommend placing a leaf of romaine lettuce on the roll below the chicken to keep the liquid from soaking in too much.

Set some extra buffalo sauce aside to drizzle over the top for extra flavor, or even add a bit of tabasco.

Feed a crowd? Go ahead, and double this recipe, or even triple it.

Easy Crockpot Shredded Buffalo Chicken Sandwiches

Rebecca How do the busy moms get dinner every night at the table? With simple, delicious meals such as this Easy Crockpot Shredded Buffalo Chicken Sandwiches. This simple meal is perfect… Main Dish Recipes Easy Crockpot Shredded Buffalo Chicken Sandwiches European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• (3-4) large chicken breasts
• (1) bottle of Frank's Buffalo Wing Sauce
• (1/2) packet ranch seasoning mix
• 2 tbsp butter
• hoagie rolls for serving

Instructions

Spray the non-binding cooking spray on your slow cooker. Put in a seasoning mixture and cook in a chicken, buffalo sauce, ranch, or lower for 4-5 hours or about 3 hours.

Use some forks when the chicken cooks the meat to cut (then, in a crockpot, the chicken is quicker to place on a cutting board).

After shredding the butter to the crockpot, add 2 tbsp of butter and allow to smelt.

I consider it best eaten with a little ranch dressing drizzled on hoagie rolls. You may also serve in crumbles or coleslaw with blue cheese.

Tips:

After cooking, there is a little bit of fluid left in the slow cooker, so remove the chicken parts so crumble them in a bowl or plate (use two buckets), then make the crushed chicken tasteful but not sink in water. There is enough fluid left after cooking.

If you are concerned that your sandwich is soggy, I recommend placing a leaf of romaine lettuce on the roll below the chicken to keep the liquid from soaking in too much.

Set some extra buffalo sauce aside to drizzle over the top for extra flavor, or even add a bit of tabasco.

Feed a crowd? Go ahead, and double this recipe, or even triple it.

Nothing beats a damp bowl of hot soup and stewed beef on a cold day. An ideal meal for convenience during a busy day and a perfect start to try vegetables as a snack. This Classic Homemade Beef Stew is our absolute favorite. On the weekends, my mother made us a pot of homegrown beef stew when the weather is cold.

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Homemade Beef Stew Recipe

Ingredients:

1/3 cup all-purpose flour, use gluten-free flour as needed

1 tsp of sea salt

1/2 tsp black pepper

1/2 tsp onion powder

1/2 tsp Italian seasoning

1-1/2 – 2 lbs beef chuck roast or beef stew meat, cut into 1-inch chunks

cooking oil, divided

(1) medium onion diced into large chunks

(4) cloves garlic minced

1-2 tbsp red wine or balsamic vinegar

6 tbsp tomato paste

(3) medium Yukon potatoes, peeled and chopped into 1-inch chunks

(1) the medium of sweet potato, peeled and cut into 1-inch

(2) medium carrots peeled and chopped

(2) stalks celery chopped

(1/2) star anise, optional for added flavor

1-2 tsp Worcestershire sauce

2 tsp of Italian seasoning, or 1 tsp dried rosemary 1/2 tsp dried parsley, 1/2 tsp dried thyme

(1) bay leaf

4 c beef broth homemade or low sodium

water, as needed to cover the vegetables

2 tsp of cornstarch + 3 tsp water to create a slurry – to thicken the stew, you can use arrowroot starch if preferred.

2 tbsp chopped fresh parsley for garnish

salt and pepper to taste

Directions:

Add and combine the flour, salt, pepper, onion powder, and seasoning in a large zip-top container. Stir in meat and shake until well covered.

Put cooking oil in a dutch oven or pot over medium-high heat, and sear the meat on all sides for around 2-3 minutes. You may have to work in lots, so you’re not crowding the poultry. Transfer to a plate and set aside.

Add and put a tbsp of oil in the saucepan, then add garlic and onions. Add and cook and sauce for a minute, or until the onions start to soften. To avoid the brown bits in the saucepan, apply balsamic or wine vinegar. Add the tomato paste and cook for 2 minutes. Add and stir the beef back in the pan, add onions, carrots, celery (star anise if preferred), Italian seasoning, Worcestershire sauce, bay leaf, and beef broth. If there is insufficient liquid to cover the vegetables, add water-only as much as necessary.

Bring the heat to the boil, cover and fry for 55 minutes-2 hours (depends on the oven), stir until potatoes are sweet, and the meat is soft to taste.

Whisk the cornstarch in a small pot for a thicker broth. Turn the heat into the stew and add the cornstarch blend. Enable the stew to thicken and boil while stirring frequently. Remove from oil, season and add fresh parsley for soft food.

CLASSIC HOMEMADE BEEF STEW

Rebecca Nothing beats a damp bowl of hot soup and stewed beef on a cold day. An ideal meal for convenience during a busy day and a perfect start to try… Main Dish Recipes CLASSIC HOMEMADE BEEF STEW European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/3 cup all-purpose flour, use gluten-free flour as needed
• 1 tsp of sea salt
• 1/2 tsp black pepper
• 1/2 tsp onion powder
• 1/2 tsp Italian seasoning
• 1-1/2 - 2 lbs beef chuck roast or beef stew meat, cut into 1-inch chunks
• cooking oil, divided
• (1) medium onion diced into large chunks
• (4) cloves garlic minced
• 1-2 tbsp red wine or balsamic vinegar
• 6 tbsp tomato paste
• (3) medium Yukon potatoes, peeled and chopped into 1-inch chunks
• (1) the medium of sweet potato, peeled and cut into 1-inch
• (2) medium carrots peeled and chopped
• (2) stalks celery chopped
• (1/2) star anise, optional for added flavor
• 1-2 tsp Worcestershire sauce
• 2 tsp of Italian seasoning, or 1 tsp dried rosemary 1/2 tsp dried parsley, 1/2 tsp dried thyme
• (1) bay leaf
• 4 c beef broth homemade or low sodium
• water, as needed to cover the vegetables
• 2 tsp of cornstarch + 3 tsp water to create a slurry - to thicken the stew, you can use arrowroot starch if preferred.
• 2 tbsp chopped fresh parsley for garnish
• salt and pepper to taste

Instructions

Add and combine the flour, salt, pepper, onion powder, and seasoning in a large zip-top container. Stir in meat and shake until well covered.

Put cooking oil in a dutch oven or pot over medium-high heat, and sear the meat on all sides for around 2-3 minutes. You may have to work in lots, so you're not crowding the poultry. Transfer to a plate and set aside.

Add and put a tbsp of oil in the saucepan, then add garlic and onions. Add and cook and sauce for a minute, or until the onions start to soften. To avoid the brown bits in the saucepan, apply balsamic or wine vinegar. Add the tomato paste and cook for 2 minutes. Add and stir the beef back in the pan, add onions, carrots, celery (star anise if preferred), Italian seasoning, Worcestershire sauce, bay leaf, and beef broth. If there is insufficient liquid to cover the vegetables, add water-only as much as necessary.

Bring the heat to the boil, cover and fry for 55 minutes-2 hours (depends on the oven), stir until potatoes are sweet, and the meat is soft to taste.

Whisk the cornstarch in a small pot for a thicker broth. Turn the heat into the stew and add the cornstarch blend. Enable the stew to thicken and boil while stirring frequently. Remove from oil, season and add fresh parsley for soft food.

Break out the crockpot for a simple, delicious side dish when you’re cooking for a crowd. This dish is legendary stuff everywhere at potlucks. Don’t count on getting any leftovers the next day, but rewarm them in the microwave if you do, and eat them with scrambled eggs for a hearty breakfast the next day. These cheesy crockpot potatoes make a fantastic side dish to share with a crowd, or when combined with some crusty bread and good Italian salad, this recipe fills up enough for a full meal. Cheesy crockpot potatoes are pure and tasty comfort food. The crockpot ‘s long cooking time helps the potatoes to turn super soft and absorb lots of flavors. The crispy potatoes are fantastic and fascinating for dinner.

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Cheesy Potatoes Recipe

Ingredients:

1 (32 oz) bag frozen diced potatoes

(1) medium onion diced

1 cup sour cream

(1) (10.5 oz) can of cream chicken soup

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and pepper

4 tbsp butter melted

2 1/2 cup shredded cheddar cheese

Directions:

Put the tomatoes, carrots, sour cream, chili, garlic powder, onion powder, salt, pepper, butter, and 1 1/2 cup shredded cheese into the crockpot.

Place on the lid and cook for 4 hours on low.

Remove the lid and scatter with the remaining cup of cheese and cover until the cheese melts for about 15 minutes.

Tips:

Delicious potatoes are an absolute must for the best crockpot cheesy potatoes, using top quality. I highly recommend and use the Petite Gold (Gourmet) Potatoes

Thinly and uniformly split the potatoes in half. They are baked and tendered in their entirety.

Set the spice to the preferences of your family and yourself. This dish isn’t too spicy, but it gets a slight kick from the sausage and paprika. If you like your food mild (just know that this will reduce its flavor), you can leave the pepper off or substitute the sausage with ground beef). Alternatively, you can increase the paprika or replace the mild Italian sausage with hot Italian sausage, if you like your food spicy.

CROCKPOT CHEESY POTATOES

Rebecca Break out the crockpot for a simple, delicious side dish when you’re cooking for a crowd. This dish is legendary stuff everywhere at potlucks. Don’t count on getting any leftovers… Main Dish Recipes CROCKPOT CHEESY POTATOES European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (32 oz) bag frozen diced potatoes
• (1) medium onion diced
• 1 cup sour cream
• (1) (10.5 oz) can of cream chicken soup
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper
• 4 tbsp butter melted
• 2 1/2 cup shredded cheddar cheese

Instructions

Put the tomatoes, carrots, sour cream, chili, garlic powder, onion powder, salt, pepper, butter, and 1 1/2 cup shredded cheese into the crockpot.

Place on the lid and cook for 4 hours on low.

Remove the lid and scatter with the remaining cup of cheese and cover until the cheese melts for about 15 minutes.

Tips:

Delicious potatoes are an absolute must for the best crockpot cheesy potatoes, using top quality. I highly recommend and use the Petite Gold (Gourmet) Potatoes

Thinly and uniformly split the potatoes in half. They are baked and tendered in their entirety.

Set the spice to the preferences of your family and yourself. This dish isn't too spicy, but it gets a slight kick from the sausage and paprika. If you like your food mild (just know that this will reduce its flavor), you can leave the pepper off or substitute the sausage with ground beef). Alternatively, you can increase the paprika or replace the mild Italian sausage with hot Italian sausage, if you like your food spicy.

This Mississippi chicken recipe is a one-and-a-kind slow cooker meal. Although you may use beef or pork, we find that we like chicken here, and the fact that it is a little lighter and safer for you – without being any less flavourful – is fantastic. If you love pepperoncini pepper kick, this simple, slow cooker meal will be a favorite. Making for a game day or weekend meal is quick, and keeping the leftovers wonderfully. Just about 5 minutes of preparation time is needed to make this Mississippi Chicken. It’s a recipe for a dump and goes, and perfect for the busy back to school season. The pepperoncini peppers give a nice spicy kick to this chicken, but it’s not too spicy.

The amount of flavor that’s packed into that chicken is incredible, making it great for a simple weekend dinner you’ll be looking forward to having for leftovers later. Also, nuts are the sum of ingredients and energy that goes into it (in the best possible way). I love serving it for a simple meal on toasty buns with melted provolone cheese.

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Crockpot Mississippi Chicken Recipe

Ingredients:

2 lbs. boneless skinless chicken thighs

1 oz. packet ranch dressing mix

16 oz. deli-sliced pepperoncini peppers

Directions:

In the slow cooker, add the chicken.

Sprinkle over the seasoning mixture of the ranch and the pepperoncini, and half a cup of the container juices.

Cover and cook for 7 hours at low, or 4 hours at high.

Serve whole or shredded chicken thighs. Serve over buns, rice, or even baked potatoes.

Tips:

You can use the chicken thighs instead of chicken breasts.

Add and mix 2 tsp of ranch dressing mixed with an equal portion of cold water if you want more of gravy to thicken the juices.

Use frozen breasts of chicken, if you like, and cook on low for 8 hours. It is perfect if you’re going to be out all day.

Crockpot Mississippi Chicken

Rebecca This Mississippi chicken recipe is a one-and-a-kind slow cooker meal. Although you may use beef or pork, we find that we like chicken here, and the fact that it is… Main Dish Recipes Crockpot Mississippi Chicken European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 lbs. boneless skinless chicken thighs
• 1 oz. packet ranch dressing mix
• 16 oz. deli-sliced pepperoncini peppers

Instructions

In the slow cooker, add the chicken.

Sprinkle over the seasoning mixture of the ranch and the pepperoncini, and half a cup of the container juices.

Cover and cook for 7 hours at low, or 4 hours at high.

Serve whole or shredded chicken thighs. Serve over buns, rice, or even baked potatoes.

Tips:

You can use the chicken thighs instead of chicken breasts.

Add and mix 2 tsp of ranch dressing mixed with an equal portion of cold water if you want more of gravy to thicken the juices.

Use frozen breasts of chicken, if you like, and cook on low for 8 hours. It is perfect if you're going to be out all day.

The best slow cooker soup recipes are rendered much like this one with a wide range of spices and colors. A chicken broth base is a combination of tender chicken breasts, tomatoes, and some jalapeno oil. Once cooked for a delicious weekend meal, top this easy crockpot soup recipe with crispy tortilla strips (or even tortilla chips). The Crock-Pot Tortilla soup recipe is an all-in-one meal, but a few extra ‘mix-ins’ on the side help everyone make their tasty version. You can serve a traditional chicken tortilla soup with texture tortilla strips (it is a good substitute). Shredded cheddar or Monterey jack will melt over hot tortilla soup, and a sauce of sour cream and some black olives sliced, or a garnish of cilantro sliced will give it a bright Mexican flavor. I bet that most of the ingredients already are in the pantry and refrigerator for night’s dinner.

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Chicken Tortilla Soup Recipe

Ingredients:

1 lb shredded, cooked chicken

1 (15 ounces) can whole peeled tomatoes, mashed

(1) (10 ounces) can enchilada sauce

(1) medium onion, chopped

1 (4 ounces) can chop green chile peppers

(2) cloves garlic, minced

2 cups of water

1 (14.5 oz) can chicken broth

1 tsp cumin

1 tsp chili powder

1 tsp salt

1/4 tsp black pepper

(1) bay leaf

1 (10 ounces) package frozen corn

1 tbsp chopped cilantro

(7) corn tortillas

vegetable oil

Directions:

Add and combine the chicken, tomatoes, enchilada sauce, onions, green chiles, and garlic in a slow cooker. Sprinkle with broth or water and chicken, season with cumin, chili powder, salt, pepper, and leaves on the bay. Stir in corn and cilantro. Cover, and cook at high temperature for 6 to 8 hours on low setting or 3 to 4 hours.

Preheat oven at about 400 degrees F (200 degrees C).

Brush the tortillas lightly with oil on both sides. Cut tortillas into strips, and spread them over a baking sheet.

Bake in the preheated oven for about 10 to 15 minutes, until it is crisp. Sprinkle strips of tortilla over soup to serve.

Slow-Cooker Chicken Tortilla Soup

Rebecca The best slow cooker soup recipes are rendered much like this one with a wide range of spices and colors. A chicken broth base is a combination of tender chicken… Main Dish Recipes Slow-Cooker Chicken Tortilla Soup European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb shredded, cooked chicken
• 1 (15 ounces) can whole peeled tomatoes, mashed
• (1) (10 ounces) can enchilada sauce
• (1) medium onion, chopped
• 1 (4 ounces) can chop green chile peppers
• (2) cloves garlic, minced
• 2 cups of water
• 1 (14.5 oz) can chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp salt
• 1/4 tsp black pepper
• (1) bay leaf
• 1 (10 ounces) package frozen corn
• 1 tbsp chopped cilantro
• (7) corn tortillas
• vegetable oil

Instructions

Add and combine the chicken, tomatoes, enchilada sauce, onions, green chiles, and garlic in a slow cooker. Sprinkle with broth or water and chicken, season with cumin, chili powder, salt, pepper, and leaves on the bay. Stir in corn and cilantro. Cover, and cook at high temperature for 6 to 8 hours on low setting or 3 to 4 hours.

Preheat oven at about 400 degrees F (200 degrees C).

Brush the tortillas lightly with oil on both sides. Cut tortillas into strips, and spread them over a baking sheet.

Bake in the preheated oven for about 10 to 15 minutes, until it is crisp. Sprinkle strips of tortilla over soup to serve.