General Recipes

Prep time: 20 mins | Cook time: 33 mins | Total time: 53 mins | Yield: 18-24

If you are a serious chocolate lover, I am one hundred percent sure that you’ll fall head over heels with this Death By Chocolate Poke Cake! Decadent chocolate poked cake filled and covered with loads of chocolate. It is the perfect chocolate dessert if you want to go all out! Salivate upon the dreamy dark chocolate pudding and the luscious dark chocolate topping of this cake. Not to mention the heavenly mousse-like chocolate layer!

INGREDIENTS

CAKE:

1 box (3.56 ounces) instant Hershey’s Special Dark Chocolate Pudding mix

1 package (15.25 ounces) of dark chocolate cake mix

Ingredients listed on the box to make the cake

1 jar (12.8 ounces) Hershey’s Special Dark Chocolate topping

4 c. milk, divided

TOPPING:

1 container (8 ounces) of frozen whipped topping, thawed

1 Giant (6.8 ounces) Hershey Dark Chocolate candy bar, chopped

1 box (3.56 ounces) instant Hershey’s Special Dark Chocolate Pudding mix

HOW TO MAKE DEATH BY CHOCOLATE POKE CAKE

Step 1: Following the package directions, bake the cake in a 9 x 13-inch baking pan.

Step 2: In a medium bowl, whisk the pudding mix with 2 c milk. Using the end of a wooden spoon, poke holes in the hot cake. Over the cake, gradually pour the mixture, filling the holes.

Step 3: In a microwavable bowl, place the chocolate topping and microwave for about 45 seconds with the lid off. Evenly pour this on top of the cake and allow the cake to cool fully.

Step 4: Place the second pudding mix and 2 c milk in a medium bowl. Mix well, then fold in the whipped topping. On top of the cake, evenly spread the mixture and sprinkle with the chopped candy bar.

Step 5: Let the cake set/chill in the fridge for at least 4 hours, covered.

NOTE:

If Hershey’s Special Dark Chocolate Pudding is not available, you can swap it with any instant chocolate pudding.

NUTRITION FACTS:

Yield: 24, Serving Size: 1
Amount Per Serving: Calories: 98 | Total Fat: 3g | Saturated Fat: 2g | Trans Fat: 0g | Unsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 186mg | Carbohydrates: 15g | Fiber: 1gSugar: 10g | Protein: 2g

DEATH BY CHOCOLATE POKE CAKE

Rebecca Prep time: 20 mins | Cook time: 33 mins | Total time: 53 mins | Yield: 18-24 If you are a serious chocolate lover, I am one hundred percent sure… General Recipes DEATH BY CHOCOLATE POKE CAKE European Print This

Serves: 18-24 Prep Time: 20 mins Cooking Time: 33 mins 33 mins

Nutrition facts: 98 calories 3 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• CAKE:
• 1 box (3.56 ounces) instant Hershey's Special Dark Chocolate Pudding mix
• 1 package (15.25 ounces) of dark chocolate cake mix
• Ingredients listed on the box to make the cake
• 1 jar (12.8 ounces) Hershey's Special Dark Chocolate topping
• 4 c. milk, divided
• TOPPING:
• 1 container (8 ounces) of frozen whipped topping, thawed
• 1 Giant (6.8 ounces) Hershey Dark Chocolate candy bar, chopped
• 1 box (3.56 ounces) instant Hershey's Special Dark Chocolate Pudding mix

Instructions

Step 1: Following the package directions, bake the cake in a 9 x 13-inch baking pan.

Step 2: In a medium bowl, whisk the pudding mix with 2 c milk. Using the end of a wooden spoon, poke holes in the hot cake. Over the cake, gradually pour the mixture, filling the holes.

Step 3: In a microwavable bowl, place the chocolate topping and microwave for about 45 seconds with the lid off. Evenly pour this on top of the cake and allow the cake to cool fully.

Step 4: Place the second pudding mix and 2 c milk in a medium bowl. Mix well, then fold in the whipped topping. On top of the cake, evenly spread the mixture and sprinkle with the chopped candy bar.

Step 5: Let the cake set/chill in the fridge for at least 4 hours, covered.

Notes

If Hershey's Special Dark Chocolate Pudding is not available, you can swap it with any instant chocolate pudding.

Prep time: 30 mins | Cook time: 10 mins | Additional time: 5 mins | Total time: 45 mins | Servings: 36 | Yield: 3 dozen

Chewy and luscious coconut cookies with tons of coconut and sugar. Baking is my passion. It’s my favorite thing to do whenever I have free time. I especially love to bake cookies, cupcakes, and cakes. One of my favorite cookie recipes is this Chewy Coconut Cookies recipe. They are incredibly easy to make using basic ingredients in under forty-five minutes. Easily make a huge batch of these fluffy, chewy, and crispy cookies and serve with semi-sweet chocolate for dipping. Or just eat these amazing cookies by themselves. As for me, I love adding some chopped nuts to these cookies and serving these with drizzles of chocolate on top. These chewy coconut cookies are one of the yummiest cookies I’ve tried!

Ingredients

1 egg

½ tsp baking soda

1 ¼ c. all-purpose flour

½ c. butter

½ c. white sugar

½ tsp vanilla extract

½ c. packed brown sugar

1 ⅓ c. flaked coconut

¼ tsp salt

How to make Chewy Coconut Cookies

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: In a medium bowl, place the flour, baking soda, and salt. Mix well until combined and set aside.

Step 3: In a large bowl, place the butter, brown sugar, and white sugar. Beat well using an electric mixer until smooth. Then, add the egg and vanilla, beating until light and fluffy. Next, slowly beat in the flour mixture, followed by the coconut until well blended.

Step 4: Onto ungreased cookie sheets, drop the dough by teaspoonfuls, leaving about 3 inches of space between each dough.

Step 5: Place in the preheated oven and bake for about 8 to 10 minutes or until golden brown. Remove from the oven when done and let the cookies cool for about 5 minutes on a baking sheet. Then, transfer the cookies to a wire rack to cool completely.

Nutrition Facts:

Per Serving: 75 calories; protein 0.7g; carbohydrates 10.5g; fat 3.5g; cholesterol 11.9mg; sodium 62.5mg.

Chewy Coconut Cookies

Rebecca Prep time: 30 mins | Cook time: 10 mins | Additional time: 5 mins | Total time: 45 mins | Servings: 36 | Yield: 3 dozen Chewy and luscious coconut… General Recipes Chewy Coconut Cookies European Print This

Serves: 36 Prep Time: 30 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 75 calories 3.5 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 egg
• ½ tsp baking soda
• 1 ¼ c. all-purpose flour
• ½ c. butter
• ½ c. white sugar
• ½ tsp vanilla extract
• ½ c. packed brown sugar
• 1 ⅓ c. flaked coconut
• ¼ tsp salt

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: In a medium bowl, place the flour, baking soda, and salt. Mix well until combined and set aside.

Step 3: In a large bowl, place the butter, brown sugar, and white sugar. Beat well using an electric mixer until smooth. Then, add the egg and vanilla, beating until light and fluffy. Next, slowly beat in the flour mixture, followed by the coconut until well blended.

Step 4: Onto ungreased cookie sheets, drop the dough by teaspoonfuls, leaving about 3 inches of space between each dough.

Step 5: Place in the preheated oven and bake for about 8 to 10 minutes or until golden brown. Remove from the oven when done and let the cookies cool for about 5 minutes on a baking sheet. Then, transfer the cookies to a wire rack to cool completely.

PREP TIME: 20 mins | COOK TIME: 2 hrs 30 mins | TOTAL TIME: 2 hrs 50 mins | YIELD: 10 servings

This Baked Ziti is an ultimate crowd-pleaser. One of the best penne dinner pasta I’ve ever made! This recipe is incredibly easy to make using just a few readily available ingredients. This Baked Ziti has layers of pasta and cheese with dots of fresh ricotta and basil. Throw in the noodles and let it cook and soak up all the amazing flavors!

Ingredients

2 eggs

2 (25 oz.) jars of pasta sauce

1 lb. UNCOOKED penne pasta

15 ounces ricotta cheese

2 c. of freshly grated Parmesan cheese

⅓ c. freshly chopped basil

1 c. shredded mozzarella cheese

15 ounces tomato sauce

How to make Crock Pot Baked Ziti

Step 1: In a bowl, place the ricotta, eggs, and basil. Mix well until combined.

Step 2: Whisk both jars of pasta sauce and tomato sauce in a large bowl until blended.

Step 3: Set aside the grated Parmesan cheese.

Step 4: Ready a 6-quart slow cooker. Grease the inside. To the bottom of the slow cooker, add 2 ⅓ cups of pasta sauce, followed by ⅓ of the uncooked penne. On top, dot half of the ricotta mixture and evenly spread it out. Next, sprinkle half of the Parmesan cheese and top with another 2 ⅓ cups of sauce mixture, followed by an additional ⅓ of the uncooked penne. On top, dot the rest of the ricotta and evenly spread it out.

Step 5: Top everything off with the rest of the Parmesan cheese, followed by the last ⅓ of the uncooked penne. Spread the rest of the 2 ⅓ cups of sauce mixture on top.

Step 6: Put the lid on and set to cook for 2 to 3 hours on high or until the pasta is al dente.

Step 7: Remove the cover and add the mozzarella cheese on top. Do this during the last few minutes of cooking. Replace the lid and let the cheese melt.

Step 8: Serve the Baked Ziti by itself or topped with red pepper flakes. Enjoy with garlic bread.

Nutrition Facts:

YIELD: 10 SERVING SIZE: 1
Amount Per Serving: CALORIES: 278 | TOTAL FAT: 13g | SATURATED FAT: 7g | TRANS FAT: 0g | UNSATURATED FAT: 4g | CHOLESTEROL: 73mg | SODIUM: 803mg | CARBOHYDRATES: 23g | FIBER: 2g | SUGAR: 3g | PROTEIN: 18g

Crock Pot Baked Ziti

Rebecca PREP TIME: 20 mins | COOK TIME: 2 hrs 30 mins | TOTAL TIME: 2 hrs 50 mins | YIELD: 10 servings This Baked Ziti is an ultimate crowd-pleaser. One… General Recipes Crock Pot Baked Ziti European Print This

Serves: 10 Prep Time: 20 mins Cooking Time: 2 hrs 30 mins 2 hrs 30 mins

Nutrition facts: 278 calories 13 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 eggs
• 2 (25 oz.) jars of pasta sauce
• 1 lb. UNCOOKED penne pasta
• 15 ounces ricotta cheese
• 2 c. of freshly grated Parmesan cheese
• ⅓ c. freshly chopped basil
• 1 c. shredded mozzarella cheese
• 15 ounces tomato sauce

Instructions

Step 1: In a bowl, place the ricotta, eggs, and basil. Mix well until combined.

Step 2: Whisk both jars of pasta sauce and tomato sauce in a large bowl until blended.

Step 3: Set aside the grated Parmesan cheese.

Step 4: Ready a 6-quart slow cooker. Grease the inside. To the bottom of the slow cooker, add 2 ⅓ cups of pasta sauce, followed by ⅓ of the uncooked penne. On top, dot half of the ricotta mixture and evenly spread it out. Next, sprinkle half of the Parmesan cheese and top with another 2 ⅓ cups of sauce mixture, followed by an additional ⅓ of the uncooked penne. On top, dot the rest of the ricotta and evenly spread it out.

Step 5: Top everything off with the rest of the Parmesan cheese, followed by the last ⅓ of the uncooked penne. Spread the rest of the 2 ⅓ cups of sauce mixture on top.

Step 6: Put the lid on and set to cook for 2 to 3 hours on high or until the pasta is al dente.

Step 7: Remove the cover and add the mozzarella cheese on top. Do this during the last few minutes of cooking. Replace the lid and let the cheese melt.

Step 8: Serve the Baked Ziti by itself or topped with red pepper flakes. Enjoy with garlic bread.

PREP TIME: 10 mins | COOK TIME: 5 hrs | TOTAL TIME: 5 hrs 30 mins | SERVINGS: 6 (8 c.)

Easily make this beef stroganoff from scratch and enjoy a creamy, very comforting, and classic slow cooker dish any time, all year round!

Ingredients

16 oz cremini baby Bella mushrooms, sliced

1 1/2 lbs boneless sirloin steak, cut into thin (1/2”) 2×1” strips

1 tsp dried dillweed

1/2 tsp garlic powder

1/2 tsp onion powder

1 1/2 c. low-sodium beef broth, divided

3 tbsp Worcestershire sauce

1/4 c. cornstarch

1 tbsp Dijon mustard

1 c. plain whole milk Greek yoghurt (do not use nonfat or it will curdle)

1/2 tsp ground black pepper

Fresh parsley or thyme, optional for serving

8 oz. whole wheat, egg noodles penne, rotini, or similar noodles work well also

1 tsp kosher salt

How to make Slow Cooker Beef Stroganoff

Step 1: Using a nonstick spray, grease the bottom of a 6-quart or larger slow cooker.

Step 2: Into the greased slow cooker, add the sirloin and sprinkle with salt, dill, black pepper, garlic powder, and onion powder. Toss to coat the meat well.

Step 3: Then, add the mushrooms along with the 1 c beef broth, Worcestershire, and Dijon. Put the lid on and cook for 2 to 3 hours on high or 5 to 7 hours on low or until the beef is tender and completely cooked. You can wait to add the mushroom until around halfway through the cooking time if you prefer firmer mushrooms.

Step 4: To make the slurry, whisk the cornstarch with the rest of the half c broth until well blended. Add this into the slow cooker and stir well. Replace the lid and continue to cook for additional 20 minutes on high. Whisk in the Greek yoghurt and cook for 10 minutes more, covered.

Step 5: Following the package directions, cook the noodles. You can toss the cooked noodles into the slow cooker or pile them separately into bowls and simply ladle the stroganoff on top. Serve right away garnished with some fresh thyme or parsley. Enjoy!

Notes:

You can keep any leftovers in the fridge for up to 2 days. You can separate the stroganoff sauce and pasta if longer a little longer (up to 4 days).

If using ground beef, start by heating 1 tbsp oil in a large skillet over medium heat. Once the oil is hot, add the ground beef to the skillet and sprinkle with the seasonings. Cook while breaking the meat into pieces and stirring to evenly mix the spices until the meat is completely cooked. Drain the excess grease. To the crockpot, transfer the ground beef and continue with Step 3.

3.You can also make this on the stovetop. To do this, place the steak strips and seasonings in a large bowl. Toss well. In a large, deep skillet or Dutch oven, heat 1 tbsp oil over medium-high heat. In a single layer, add the steak strips to the skillet and cook until both sides are browned. To a plate, transfer the steak strips and set them aside. To the same skillet, add another 1 tbsp oil. Add the mushrooms and cook for about 3 to 5 minutes until browned. Return the steak to the skillet. Add 1 c beef broth, Worcestershire, and Dijon. Put the lid on and adjust the heat to medium-low. Let everything simmer for about 10 to 15 minutes. At this point, you can cook the noodles. To make the slurry, whisk the cornstarch and the rest of the half c broth until well blended. Add this to the skillet, stir well, and cook until thickened. Next, whisk in the yogurt and continue to cook until heated through. Serve the stroganoff over the noodles.

Nutrition Facts:

SERVING: 1(of 6): CALORIES: 369 kcal, CARBOHYDRATES: 39g, PROTEIN: 37g, FAT: 7g, SATURATED FAT: 2g, CHOLESTEROL: 103mg, POTASSIUM: 1054mg, FIBER: 2g, SUGAR: 4g, VITAMIN A: 33IU, VITAMIN C: 1mg, CALCIUM: 107mg, IRON: 3mg

Slow Cooker Beef Stroganoff

Rebecca PREP TIME: 10 mins | COOK TIME: 5 hrs | TOTAL TIME: 5 hrs 30 mins | SERVINGS: 6 (8 c.) Easily make this beef stroganoff from scratch and enjoy… General Recipes Slow Cooker Beef Stroganoff European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 5 hrs 5 hrs

Nutrition facts: 369 calories 7 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 16 oz cremini baby Bella mushrooms, sliced
• 1 1/2 lbs boneless sirloin steak, cut into thin (1/2”) 2x1” strips
• 1 tsp dried dillweed
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 1/2 c. low-sodium beef broth, divided
• 3 tbsp Worcestershire sauce
• 1/4 c. cornstarch
• 1 tbsp Dijon mustard
• 1 c. plain whole milk Greek yoghurt (do not use nonfat or it will curdle)
• 1/2 tsp ground black pepper
• Fresh parsley or thyme, optional for serving
• 8 oz. whole wheat, egg noodles penne, rotini, or similar noodles work well also
• 1 tsp kosher salt

Instructions

Step 1: Using a nonstick spray, grease the bottom of a 6-quart or larger slow cooker.

Step 2: Into the greased slow cooker, add the sirloin and sprinkle with salt, dill, black pepper, garlic powder, and onion powder. Toss to coat the meat well.

Step 3: Then, add the mushrooms along with the 1 c beef broth, Worcestershire, and Dijon. Put the lid on and cook for 2 to 3 hours on high or 5 to 7 hours on low or until the beef is tender and completely cooked. You can wait to add the mushroom until around halfway through the cooking time if you prefer firmer mushrooms.

Step 4: To make the slurry, whisk the cornstarch with the rest of the half c broth until well blended. Add this into the slow cooker and stir well. Replace the lid and continue to cook for additional 20 minutes on high. Whisk in the Greek yoghurt and cook for 10 minutes more, covered.

Step 5: Following the package directions, cook the noodles. You can toss the cooked noodles into the slow cooker or pile them separately into bowls and simply ladle the stroganoff on top. Serve right away garnished with some fresh thyme or parsley. Enjoy!

Notes

You can keep any leftovers in the fridge for up to 2 days. You can separate the stroganoff sauce and pasta if longer a little longer (up to 4 days). If using ground beef, start by heating 1 tbsp oil in a large skillet over medium heat. Once the oil is hot, add the ground beef to the skillet and sprinkle with the seasonings. Cook while breaking the meat into pieces and stirring to evenly mix the spices until the meat is completely cooked. Drain the excess grease. To the crockpot, transfer the ground beef and continue with Step 3. 3.You can also make this on the stovetop. To do this, place the steak strips and seasonings in a large bowl. Toss well. In a large, deep skillet or Dutch oven, heat 1 tbsp oil over medium-high heat. In a single layer, add the steak strips to the skillet and cook until both sides are browned. To a plate, transfer the steak strips and set them aside. To the same skillet, add another 1 tbsp oil. Add the mushrooms and cook for about 3 to 5 minutes until browned. Return the steak to the skillet. Add 1 c beef broth, Worcestershire, and Dijon. Put the lid on and adjust the heat to medium-low. Let everything simmer for about 10 to 15 minutes. At this point, you can cook the noodles. To make the slurry, whisk the cornstarch and the rest of the half c broth until well blended. Add this to the skillet, stir well, and cook until thickened. Next, whisk in the yogurt and continue to cook until heated through. Serve the stroganoff over the noodles.

Prep time: 15 mins | Cook time: 5 hrs 30 mins | Total time: 5 hrs 45 mins | Servings: 10

This creamy crockpot chicken gnocchi soup is one of the perfect slow cooker or crockpot recipes. This delicious soup with a pillowy gnocchi, tender vegetables, and velvety broth is very comforting. Serve a hearty bowl of this soup with garlic bread and a simple side such as spinach salad, arugula salad, and fresh homemade Italian dressing.

Ingredients

1 small onion chopped

1 pound boneless, skinless chicken breasts

3-4 medium carrots, peeled and chopped

4 cloves garlic, minced

1-2 stalks of celery, chopped

2 tsp dried basil

2 tsp Italian seasoning

3 c. fresh baby spinach

4 c. chicken broth

2 tbsp cornstarch

2 12-oz. cans of evaporated milk

2 tbsp cold water

1 1-pound package of potato gnocchi mini if you can find them

4 slices of cooked bacon optional, to serve

1 tsp salt

10-12 cranks of freshly ground black pepper

How to make Creamy Crockpot Chicken Gnocchi Soup

Step 1: In a large crockpot or slow cooker, place the raw chicken, chopped onion, carrots, celery, minced garlic, basil, Italian seasoning, salt, and pepper. On top, pour the chicken stock or broth. Put the lid on and set to cook for 6 to 8 hours on low or 4 to 5 hours on high.

Step 2: Keep the crockpot on and shred the chicken. You can do this in the pot or cutting board. Return the shredded chicken to the crockpot.

Step 3: To make the slurry, mix the cornstarch and cold water in a small bowl or liquid measuring cup. Stir this into the crockpot. Add both cans of the evaporated milk along with the gnocchi. Mix well, then replace the lid. Continue to cook for an additional 20 to 30 minutes until the soup is a little thick and the gnocchi is tender.

Step 4: Stir in the spinach and cook for another 2 to 3 minutes until wilted. If needed, season with extra salt and pepper.

Step 5: Ladle the soup into serving bowls and serve with some crumbled-cooked bacon. Garnish with fresh herbs. Enjoy!

Notes:

You can increase the amount of cornstarch and water to around 3 tbsp each if you prefer a thicker soup. Or allow the soup to cook longer after adding the milk and gnocchi. Cook further with or without a lid.

To thin out the soup, add water or extra broth, about 1/4 c at a time, stirring well.

Nutrition Facts:

Serving: 1cup, calories: 273 kcal, carbohydrates: 30g, protein: 20g, fat: 9g, saturated fat: 4g, cholesterol: 52mg, sodium: 616mg, potassium: 625mg, fiber: 2g, sugar: 8g, vitamin a: 4090iu, vitamin c: 7mg, calcium: 228mg, iron: 3mg

Creamy Crockpot Chicken Gnocchi Soup

Rebecca Prep time: 15 mins | Cook time: 5 hrs 30 mins | Total time: 5 hrs 45 mins | Servings: 10 This creamy crockpot chicken gnocchi soup is one of… General Recipes Creamy Crockpot Chicken Gnocchi Soup European Print This

Serves: 10 Prep Time: 15 mins Cooking Time: 5 hrs 30 mins 5 hrs 30 mins

Nutrition facts: 273 calories 9 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 small onion chopped
• 1 pound boneless, skinless chicken breasts
• 3-4 medium carrots, peeled and chopped
• 4 cloves garlic, minced
• 1-2 stalks of celery, chopped
• 2 tsp dried basil
• 2 tsp Italian seasoning
• 3 c. fresh baby spinach
• 4 c. chicken broth
• 2 tbsp cornstarch
• 2 12-oz. cans of evaporated milk
• 2 tbsp cold water
• 1 1-pound package of potato gnocchi mini if you can find them
• 4 slices of cooked bacon optional, to serve
• 1 tsp salt
• 10-12 cranks of freshly ground black pepper

Instructions

Step 1: In a large crockpot or slow cooker, place the raw chicken, chopped onion, carrots, celery, minced garlic, basil, Italian seasoning, salt, and pepper. On top, pour the chicken stock or broth. Put the lid on and set to cook for 6 to 8 hours on low or 4 to 5 hours on high.

Step 2: Keep the crockpot on and shred the chicken. You can do this in the pot or cutting board. Return the shredded chicken to the crockpot.

Step 3: To make the slurry, mix the cornstarch and cold water in a small bowl or liquid measuring cup. Stir this into the crockpot. Add both cans of the evaporated milk along with the gnocchi. Mix well, then replace the lid. Continue to cook for an additional 20 to 30 minutes until the soup is a little thick and the gnocchi is tender.

Step 4: Stir in the spinach and cook for another 2 to 3 minutes until wilted. If needed, season with extra salt and pepper.

Step 5: Ladle the soup into serving bowls and serve with some crumbled-cooked bacon. Garnish with fresh herbs. Enjoy!

Notes

You can increase the amount of cornstarch and water to around 3 tbsp each if you prefer a thicker soup. Or allow the soup to cook longer after adding the milk and gnocchi. Cook further with or without a lid. To thin out the soup, add water or extra broth, about 1/4 c at a time, stirring well.

PREP TIME: 5 mins | COOK TIME: 4 hrs | TOTAL TIME: 4 hrs 5 mins | SERVINGS: 4

Super easy and flavor-packed – this slow cooker creamy tomato basil chicken is the perfect weeknight dinner for everyone! You will not believe how easy this is to make using just a few basic ingredients. All you need is to dump everything in your slow cooker and set it to cook for a couple of hours. Before serving, stir in the fresh basil and serve this over rice or pasta. This creamy tomato basil chicken is also great with salad and veggies.

Fall is here and I am getting my slow cooker, one-pot, and Instant Pot recipes ready! The first thing I made is this slow cooker creamy tomato basil chicken. Chicken is a staple at home so this recipe makes so much sense. This dish comes together pretty easily using simple and mostly on-hand ingredients. At home, this creamy tomato basil chicken is always a huge hit! We love to serve this chicken on a plate of spaghetti. This is also amazing as is with a simple side salad.

Ingredients

4 boneless, skinless chicken breasts

14 ounces can of diced tomatoes with Italian herbs

3/4 c. evaporated milk or heavy cream

2 tbsp corn starch

3/4 c. tomato pasta sauce

2 tsp minced garlic

1/2 tsp dried basil

2 tbsp finely chopped fresh basil

1 tsp salt

1/4 tsp black pepper

How to make Slow Cooker Creamy Tomato Basil Chicken

Step 1: To a 3 – 6-quart slow cooker, add the tomatoes and pasta sauce.

Step 2: In the slow cooker, mix the cream and cornstarch. Add the garlic, salt, basil, and pepper. Stir well.

Step 3: Then, add the chicken breasts, pressing them down into the sauce.

Step 4: Put the lid on and set it to cook for 3 to 5 hours on low or until the internal temperature of the chicken reaches 165 degrees F. Note that the cooking time varies depending on your slow cooker. Adjust accordingly.

Step 5: Before serving, stir in the fresh basil. Serve the creamy tomato basil chicken right away over rice, pasta, or with some veggies or salad. Enjoy!

Nutrition Facts:

Calories: 210cal | Carbohydrates: 16g | Protein: 29g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 74mg | Sodium: 1099mg | Potassium: 977mg | Fiber: 2g | Sugar: 10g | Vitamin A: 657IU | Vitamin C: 16mg | Calcium: 191mg | Iron: 2mg

Slow Cooker Creamy Tomato Basil Chicken

Rebecca PREP TIME: 5 mins | COOK TIME: 4 hrs | TOTAL TIME: 4 hrs 5 mins | SERVINGS: 4 Super easy and flavor-packed – this slow cooker creamy tomato basil… General Recipes Slow Cooker Creamy Tomato Basil Chicken European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 4 hrs 4 hrs

Nutrition facts: 210 calories 3 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 boneless, skinless chicken breasts
• 14 ounces can of diced tomatoes with Italian herbs
• 3/4 c. evaporated milk or heavy cream
• 2 tbsp corn starch
• 3/4 c. tomato pasta sauce
• 2 tsp minced garlic
• 1/2 tsp dried basil
• 2 tbsp finely chopped fresh basil
• 1 tsp salt
• 1/4 tsp black pepper

Instructions

Step 1: To a 3 - 6-quart slow cooker, add the tomatoes and pasta sauce.

Step 2: In the slow cooker, mix the cream and cornstarch. Add the garlic, salt, basil, and pepper. Stir well.

Step 3: Then, add the chicken breasts, pressing them down into the sauce.

Step 4: Put the lid on and set it to cook for 3 to 5 hours on low or until the internal temperature of the chicken reaches 165 degrees F. Note that the cooking time varies depending on your slow cooker. Adjust accordingly.

Step 5: Before serving, stir in the fresh basil. Serve the creamy tomato basil chicken right away over rice, pasta, or with some veggies or salad. Enjoy!

Prep time: 15 mins | Cook time: 8 hrs | Total time: 8 hrs 15 mins | Yield: 12 SERVINGS

Slow Cooker recipes are my weakness. I have a long list of my favorite slow cooker recipes and this Beer and Brown Sugar Kielbasa is on top of that list. It is incredibly easy to make and requires just four ingredients (kielbasa, beer, sauerkraut, and brown sugar). It is the perfect easy weeknight meal that is also excellent for parties!

I love the sweet and sour flavors of this beer and brown sugar kielbasa. This has been the most requested at home, especially when I am having guests. My husband a big fan of sauerkraut and he favors all things with sauerkraut in them. And he is obsessed with this dish! As for the beer, you can use anything you like. I always use my husband’s favorite.

For this recipe, I suggest making this in an 8-quart slow cooker. I use 6-quart but it is what is available. If you are wondering how long you can keep cooked kielbasa. It’ll be good for up to 4 days. Simply keep it in an airtight container and store it in the fridge.

Enjoy this beer and brown sugar kielbasa on a toasted hot dog bun with your preferred side for an easy weeknight meal that is great for entertaining, too!

INGREDIENTS

3 lbs kielbasa

1 c. brown sugar

16 oz. sauerkraut, drained well

12 oz. Beer

HOW TO MAKE BEER & BROWN SUGAR KIELBASA

Step 1: In a saucepan, whisk the beer and brown sugar over medium heat until the sugar has melted and the mixture is a little thick. Set aside.

Step 2: Into links, cut the kielbasa, and place them in a slow cooker. Add the drained sauerkraut followed by the beer and brown sugar mixture on top.

Step 3: Set to cook for 4 to 6 hours on high or 8 to 10 hours on low.

Step 4: When done, serve the beer and brown sugar kielbasa on a toasted hot dog bun. Enjoy!

NUTRITION FACTS:

YIELD: 12 SERVING SIZE: 1
Amount Per Serving: CALORIES: 460 | TOTAL FAT: 34g | SATURATED FAT: 11g | TRANS FAT: 0g | UNSATURATED FAT: 20g | CHOLESTEROL: 83mg | SODIUM: 1460mg | CARBOHYDRATES: 23g | FIBER: 1g | SUGAR: 18g | PROTEIN: 15g

BEER & BROWN SUGAR KIELBASA

Rebecca Prep time: 15 mins | Cook time: 8 hrs | Total time: 8 hrs 15 mins | Yield: 12 SERVINGS Slow Cooker recipes are my weakness. I have a long… General Recipes BEER & BROWN SUGAR KIELBASA European Print This

Serves: 12 Prep Time: 15 mins Cooking Time: 8 hrs 8 hrs

Nutrition facts: 460 calories 34 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 lbs kielbasa
• 1 c. brown sugar
• 16 oz. sauerkraut, drained well
• 12 oz. Beer

Instructions

Step 1: In a saucepan, whisk the beer and brown sugar over medium heat until the sugar has melted and the mixture is a little thick. Set aside.

Step 2: Into links, cut the kielbasa, and place them in a slow cooker. Add the drained sauerkraut followed by the beer and brown sugar mixture on top.

Step 3: Set to cook for 4 to 6 hours on high or 8 to 10 hours on low.

Step 4: When done, serve the beer and brown sugar kielbasa on a toasted hot dog bun. Enjoy!

Prep time: 20 mins | Total time: 2 hrs 50 mins | Servings: 12

This Reese’s Peanut Butter Cup Swirl Cake is the ultimate treat perfect for all occasions! Rich, gooey, and decadent. It is super easy to whip up using your trusty slow cooker.

Ingredients

Cake:

3 eggs

1 box Betty Crocker™ Super Moist™ yellow cake mix

1 c. water

1/2 c. creamy peanut butter

1/2 c. chocolate-flavored syrup

1/3 c. butter, softened

Toppings:

2 tbsp chocolate-flavored syrup

3 tbsp creamy peanut butter

1 c. powdered sugar

20 Reese’s peanut butter cups miniatures, unwrapped and cut in half

2 to 3 tbsp milk

How to make Slow-Cooker Reese’s™ Peanut Butter Cup Swirl Cake

Step 1: Using cooking spray, grease a 5 to 6-quart oval slow cooker. Place the cake mix, water, eggs, 1/2 cup peanut butter, and butter in a large bowl. Beat using an electric mixer for 30 seconds on low. Adjust the speed to medium and beat for another 2 minutes, scraping the bowl.

Step 2: To a medium bowl, transfer 2/3 c. of the batter, then add half c. chocolate syrup. Mix well to make the chocolate fudge batter.

Step 3: Into the slow cooker, spoon half of the peanut butter batter, then all of the chocolate fudge batter. On top, add the rest of the peanut butter batter. In a circular motion, swirl the batter using a knife.

Step 4: Put the lid on and set to cook for 1 hour 45 minutes to 2 hours 15 minutes on high heat or until a toothpick inserted in the cake comes out clean. Then, turn the slow cooker off. Remove the cover and take the ceramic base out of the slow cooker and onto a cooling rack. Allow the cake to cool for about 15 minutes.

Step 5: Place 3 tbsp peanut butter and 2 tbsp milk in a medium bowl. Using a whisk, beat the ingredients until smooth. Then, add the powdered sugar and mix until smooth. Slowly add in 1 tbsp milk until you have reached your desired consistency.

Step 6: Over the cake, spread the peanut glaze and drizzle with the chocolate syrup. On top, sprinkle the peanut butter cups.

Nutrition Facts:

460 Calories, 20g Total Fat, 8g Protein, 62g Total Carbohydrate, 42g Sugars

Slow-Cooker Reese's™ Peanut Butter Cup Swirl Cake

Rebecca Prep time: 20 mins | Total time: 2 hrs 50 mins | Servings: 12 This Reese’s Peanut Butter Cup Swirl Cake is the ultimate treat perfect for all occasions! Rich,… General Recipes Slow-Cooker Reese’s™ Peanut Butter Cup Swirl Cake European Print This

Serves: 12 Prep Time: 20 mins

Nutrition facts: 460 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Cake:
• 3 eggs
• 1 box Betty Crocker™ Super Moist™ yellow cake mix
• 1 c. water
• 1/2 c. creamy peanut butter
• 1/2 c. chocolate-flavored syrup
• 1/3 c. butter, softened
• Toppings:
• 2 tbsp chocolate-flavored syrup
• 3 tbsp creamy peanut butter
• 1 c. powdered sugar
• 20 Reese's peanut butter cups miniatures, unwrapped and cut in half
• 2 to 3 tbsp milk

Instructions

Step 1: Using cooking spray, grease a 5 to 6-quart oval slow cooker. Place the cake mix, water, eggs, 1/2 cup peanut butter, and butter in a large bowl. Beat using an electric mixer for 30 seconds on low. Adjust the speed to medium and beat for another 2 minutes, scraping the bowl.

Step 2: To a medium bowl, transfer 2/3 c. of the batter, then add half c. chocolate syrup. Mix well to make the chocolate fudge batter.

Step 3: Into the slow cooker, spoon half of the peanut butter batter, then all of the chocolate fudge batter. On top, add the rest of the peanut butter batter. In a circular motion, swirl the batter using a knife.

Step 4: Put the lid on and set to cook for 1 hour 45 minutes to 2 hours 15 minutes on high heat or until a toothpick inserted in the cake comes out clean. Then, turn the slow cooker off. Remove the cover and take the ceramic base out of the slow cooker and onto a cooling rack. Allow the cake to cool for about 15 minutes.

Step 5: Place 3 tbsp peanut butter and 2 tbsp milk in a medium bowl. Using a whisk, beat the ingredients until smooth. Then, add the powdered sugar and mix until smooth. Slowly add in 1 tbsp milk until you have reached your desired consistency.

Step 6: Over the cake, spread the peanut glaze and drizzle with the chocolate syrup. On top, sprinkle the peanut butter cups.

PREP TIME: 5 mins | COOK TIME: 4 hrs | TOTAL TIME: 4 hrs 5 mins | SERVES: 6

This BBQ Chicken is one of my favorite crockpot recipes. It is the easiest BBQ chicken you’ll ever make! And the best BBQ chicken in town!

My family loves this BBQ chicken. It is a must in our meal rotation. Not a week goes by that we don’t have this on our menu list. This BBQ chicken is just that amazing!

You can make this BBQ chicken any time of the year. Yes, we also love BBQ chicken straight off the grill, but nothing can beat this Crockpot BBQ Chicken. It is bursting with incredible flavors in every bite. The best part is you can throw this together without sweating over a hot grill!

This BBQ chicken is best to serve on buns. Also excellent to serve in wraps or over rice. You can even eat this as is. My husband enjoys his BBQ chicken on fresh rolls topped with coleslaw. Either way, this mouthwatering BBQ chicken is a star!

Ingredients

1 c. BBQ sauce

2 pounds boneless, skinless chicken breasts

1/4 c. Italian dressing

1 tablespoon Worcestershire sauce

salt to taste

1/4 c. brown sugar

HOW TO MAKE THE BEST CROCKPOT BBQ CHICKEN

Step 1: Lightly season each chicken breast with some sea salt. Then, place them in a crockpot.

Step 2: Place the BBQ sauce, Italian dressing, brown sugar, and Worcestershire sauce in a mixing bowl. Mix well until blended. Pour this over the chicken. Put the lid on and set it to cook for 3 to 4 hours on high.

Step 3: Once done, you can either serve the breasts whole or shred them using two forks. Return the shredded chicken to the pot and cook for about 10 to 15 minutes in the sauce.

Step 4: Serve the BBQ chicken over rice, on buns, in wraps, on a salad, or enjoy a plateful as is. This BBQ chicken is also excellent on fresh rolls, topped with coleslaw. Enjoy!

Nutrition Facts:

Calories: 342 kcal (17%) | Carbohydrates: 30g (10%) | Protein: 34g (68%) | Fat: 8g (12%) | Saturated Fat: 2g (10%) | Cholesterol: 95mg (32%) | Sodium: 691mg (29%) | Potassium: 719mg (21%) | Sugar: 26g (29%) | Vitamin A: 105IU (2%) | Vitamin C: 0.7mg (1%) | Calcium: 34mg (3%) | Iron: 1.3mg (7%)

THE BEST CROCKPOT BBQ CHICKEN

Rebecca PREP TIME: 5 mins | COOK TIME: 4 hrs | TOTAL TIME: 4 hrs 5 mins | SERVES: 6 This BBQ Chicken is one of my favorite crockpot recipes. It… General Recipes THE BEST CROCKPOT BBQ CHICKEN European Print This

Serves: 6 Prep Time: 5 mins Cooking Time: 4 hrs 4 hrs

Nutrition facts: 342 calories 8 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c. BBQ sauce
• 2 pounds boneless, skinless chicken breasts
• 1/4 c. Italian dressing
• 1 tablespoon Worcestershire sauce
• salt to taste
• 1/4 c. brown sugar

Instructions

Step 1: Lightly season each chicken breast with some sea salt. Then, place them in a crockpot.

Step 2: Place the BBQ sauce, Italian dressing, brown sugar, and Worcestershire sauce in a mixing bowl. Mix well until blended. Pour this over the chicken. Put the lid on and set it to cook for 3 to 4 hours on high.

Step 3: Once done, you can either serve the breasts whole or shred them using two forks. Return the shredded chicken to the pot and cook for about 10 to 15 minutes in the sauce.

Step 4: Serve the BBQ chicken over rice, on buns, in wraps, on a salad, or enjoy a plateful as is. This BBQ chicken is also excellent on fresh rolls, topped with coleslaw. Enjoy!

Servings: 6

I love this easy crockpot recipe for Buffalo Chicken Sandwiches. This needs only four ingredients (chicken breasts, butter, ranch seasoning mix, and Buffalo Wing Sauce). The hoagie rolls are for serving. All you have to do is dump everything except for the butter in your crockpot and cook for a few hours. When done, shred the chicken, then add the butter and stir until melted. Easy peasy! This recipe is surely a no-fuss and very easy to make. You do not need a lot of ingredients, just simple ones that you might already have on hand. Serve in hoagie rolls and do not forget to drizzle this with some ranch dressing for an extra layer of flavor. Excellent side options are celery, coleslaw, potato chips, and carrot sticks. For a low-carb option, you can also enjoy this on a salad. If desired, you can simply ditch the sandwich rolls and serve this on a bed of coleslaw or lettuce.

These Buffalo Chicken Sandwiches are insanely good! We love them for lunch or dinner. They are even great to serve guests! Who would have thought that all it takes are the simplest ingredients to make this? This has the perfect amount of spiciness and is packed with amazing flavor.

Ingredients

2 tablespoons butter

3-4 large chicken breasts (about 1.5 lbs)

1/2 packet ranch seasoning mix (about 2 tablespoons)

hoagie rolls for serving

1 (12 ounces) bottle of Frank’s Buffalo Wing Sauce

How to make Easy Crockpot Buffalo Chicken Sandwiches

Step 1: Using cooking spray, grease a slow cooker. Add the chicken to the slow cooker along with the buffalo sauce, and ranch seasoning mix in. Set to cook for 4 to 5 hours on low or 3 hours on high.

Step 2: Transfer the completely cooked chicken to a cutting board and shred using two forks. Return the shredded chicken to the slow cooker along with the accumulated juices.

Step 3: To the slow cooker, add 2 tablespoons of butter. Allow the butter to melt and stir until blended.

Step 4: Serve the Buffalo Chicken on hoagie rolls drizzled with a bit of ranch dressing. This is also excellent to serve with coleslaw or blue cheese crumbles. Enjoy!

Easy Crockpot Buffalo Chicken Sandwiches (4 Ingredients!)

Rebecca Servings: 6 I love this easy crockpot recipe for Buffalo Chicken Sandwiches. This needs only four ingredients (chicken breasts, butter, ranch seasoning mix, and Buffalo Wing Sauce). The hoagie rolls… General Recipes Easy Crockpot Buffalo Chicken Sandwiches (4 Ingredients!) European Print This

Serves: 6

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tablespoons butter
• 3-4 large chicken breasts (about 1.5 lbs)
• 1/2 packet ranch seasoning mix (about 2 tablespoons)
• hoagie rolls for serving
• 1 (12 ounces) bottle of Frank's Buffalo Wing Sauce

Instructions

Step 1: Using cooking spray, grease a slow cooker. Add the chicken to the slow cooker along with the buffalo sauce, and ranch seasoning mix in. Set to cook for 4 to 5 hours on low or 3 hours on high.

Step 2: Transfer the completely cooked chicken to a cutting board and shred using two forks. Return the shredded chicken to the slow cooker along with the accumulated juices.

Step 3: To the slow cooker, add 2 tablespoons of butter. Allow the butter to melt and stir until blended.

Step 4: Serve the Buffalo Chicken on hoagie rolls drizzled with a bit of ranch dressing. This is also excellent to serve with coleslaw or blue cheese crumbles. Enjoy!