General Recipes

Prep time: 10 mins | Cook time: 240 mins | Total time: 250 mins | Yield: 4 -6 SERVINGS

Comforting and very delicious – this slow cooker chicken, enchilada sauce is one of the best slow cooker dishes you can make. Prep this in just ten minutes and let your slow cooker do all the work.

It is freezing outside, and whenever I want something to warm me up inside and out, this chicken enchilada soup is one of my go-to. I set this to cook in my slow cooker before leaving to work and go back to the most amazing, flavor-packed soup! It is a winner slow cooker recipe that takes almost no effort to throw together. I suggest picking a great enchilada sauce for this recipe for the best result. And the optional garnishes are a must!

INGREDIENTS

1 1/4 c. (or a 10 oz. can) red enchilada sauce, homemade or store-bought

boneless, skinless chicken breasts (about 1 lb.)

2 c. good-quality chicken stock

1 (14-oz.) can of fire-roasted diced tomatoes, with juice

2 (14-oz.) cans of black beans, rinsed and drained

1 tsp ground cumin

1 (15-oz.) can of whole-kernel corn, drained

2 cloves garlic, minced

1 (4-oz.) can dice green chiles

1 white onion, peeled and diced

optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips

1 tsp salt, or more/less to taste

HOW TO MAKE SLOW COOKER CHICKEN ENCHILADA SOUP

Step 1: To a large, slow cooker, add all the ingredients and mix well. Set to cook on high for 3 to 4 hours or low for 6 to 8 hours until the chicken easily shreds with a fork.

Step 2: Serve the chicken enchilada soup warm with the optional garnishes. Enjoy!

NOTES:

In a sealed container, keep the soup and freeze for up to 5 days or freeze for up to 3 months.

Use a gluten-free enchilada sauce for a gluten-free soup.

For this recipe, you can use drained, half a can of corn instead of the whole can.

SLOW COOKER CHICKEN ENCHILADA SOUP

Rebecca Prep time: 10 mins | Cook time: 240 mins | Total time: 250 mins | Yield: 4 -6 SERVINGS Comforting and very delicious – this slow cooker chicken, enchilada sauce… General Recipes SLOW COOKER CHICKEN ENCHILADA SOUP European Print This

Serves: 4-6 Prep Time: 10 mins Cooking Time: 240 mins 240 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/4 c. (or a 10 oz. can) red enchilada sauce, homemade or store-bought
• boneless, skinless chicken breasts (about 1 lb.)
• 2 c. good-quality chicken stock
• 1 (14-oz.) can of fire-roasted diced tomatoes, with juice
• 2 (14-oz.) cans of black beans, rinsed and drained
• 1 tsp ground cumin
• 1 (15-oz.) can of whole-kernel corn, drained
• 2 cloves garlic, minced
• 1 (4-oz.) can dice green chiles
• 1 white onion, peeled and diced
• optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips
• 1 tsp salt, or more/less to taste

Instructions

Step 1: To a large, slow cooker, add all the ingredients and mix well. Set to cook on high for 3 to 4 hours or low for 6 to 8 hours until the chicken easily shreds with a fork.

Step 2: Serve the chicken enchilada soup warm with the optional garnishes. Enjoy!

Notes

In a sealed container, keep the soup and freeze for up to 5 days or freeze for up to 3 months. Use a gluten-free enchilada sauce for a gluten-free soup. For this recipe, you can use drained, half a can of corn instead of the whole can.

Prep Time: 5 mins | Cook Time: 8 hrs 40 mins | Total Time: 8 hrs 45 mins | Servings: 8

This one-pot meal is an amazing casserole that you can easily make in a slow cooker. A complete weeknight dinner in one that you can either serve on its own or with a side or two like Spanish rice, Refried Pinto Beans, and a dollop of sour cream.

Ingredients

28 ounces can Red Enchilada Sauce – I use El Pato Brand or Los Palmas

1.5 pounds of boneless, skinless raw chicken breasts (don’t use any more than 1.5 pounds, or the casserole will seem dry)

Add these at the end:

3.8 ounces can black olives divided

2 c. grated cheddar cheese divided

10 corn tortillas – I use a 10-12 ounce package of soft corn tortillas

How to make Slow Cooker Chicken Enchilada Casserole

Step 1: Into a slow cooker, place the chicken breasts and the enchilada sauce. Set to cook for 4 hours on high or 6 to 8 hours on low.

Step 2: When done cooking, shred the chicken right in the slow cooker using two forks.

Step 3: Into strips, cut the tortillas and add them to the chicken and sauce. Stir well. Then, add half a cup of cheese and half of the olives. Mix well.

Step 4: Next, flatten the mixture and top with the remaining cheese.

Step 5: Resume cooking for another 40 to 60 minutes on low.

Step 6: Before serving, top with sour cream if desired.

Notes:

For this recipe, you are welcome to use a different kind of meat such as boneless, skinless chicken thighs, ground beef (if using ground beef, cut the time in half), cubed beef stew meat (if you enjoy the flavors of beef enchilada), and pre-cooked chicken and turkey (cut the initial cooking time in half). Rotisserie chicken works well, too.

You can also use green enchilada sauce, but note that the sauce is runnier than red, and you may need to use extra tortillas.

Flour tortillas are okay, but the casserole might turn out soggy. I highly suggest corn tortillas if available.

Serve this casserole on its own or with a side or two, such as Spanish rice, Refried Pinto Beans, and a dollop of sour cream.

Nutrition Facts:

Calories: 398 kcal | Carbohydrates: 24g | Protein: 32g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 99mg | Sodium: 1446mg | Potassium: 422mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1165IU | Vitamin C: 3mg | Calcium: 343mg | Iron: 2mg

Slow Cooker Chicken Enchilada Casserole

Rebecca Prep Time: 5 mins | Cook Time: 8 hrs 40 mins | Total Time: 8 hrs 45 mins | Servings: 8 This one-pot meal is an amazing casserole that you… General Recipes Slow Cooker Chicken Enchilada Casserole European Print This

Serves: 8 Prep Time: 5 mins Cooking Time: 8 hrs 40 mins 8 hrs 40 mins

Nutrition facts: 398 calories 19 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 28 ounces can Red Enchilada Sauce - I use El Pato Brand or Los Palmas
• 1.5 pounds of boneless, skinless raw chicken breasts (don't use any more than 1.5 pounds, or the casserole will seem dry)
• Add these at the end:
• 3.8 ounces can black olives divided
• 2 c. grated cheddar cheese divided
• 10 corn tortillas - I use a 10-12 ounce package of soft corn tortillas

Instructions

Step 1: Into a slow cooker, place the chicken breasts and the enchilada sauce. Set to cook for 4 hours on high or 6 to 8 hours on low.

Step 2: When done cooking, shred the chicken right in the slow cooker using two forks.

Step 3: Into strips, cut the tortillas and add them to the chicken and sauce. Stir well. Then, add half a cup of cheese and half of the olives. Mix well.

Step 4: Next, flatten the mixture and top with the remaining cheese.

Step 5: Resume cooking for another 40 to 60 minutes on low.

Step 6: Before serving, top with sour cream if desired.

Notes

For this recipe, you are welcome to use a different kind of meat such as boneless, skinless chicken thighs, ground beef (if using ground beef, cut the time in half), cubed beef stew meat (if you enjoy the flavors of beef enchilada), and pre-cooked chicken and turkey (cut the initial cooking time in half). Rotisserie chicken works well, too. You can also use green enchilada sauce, but note that the sauce is runnier than red, and you may need to use extra tortillas. Flour tortillas are okay, but the casserole might turn out soggy. I highly suggest corn tortillas if available. Serve this casserole on its own or with a side or two, such as Spanish rice, Refried Pinto Beans, and a dollop of sour cream.

PREP TIME: 15 MINS | TOTAL TIME: 4 HRS 15 MINS | YIELDS: 4 servings

Slow cooker recipes are a must and for keeps. I have tons of slow cooker recipes under my sleeves, and I assure you they are all very impressive. But today, the star of the show is this slow cooker garlic-Parmesan chicken. It is made with only a few simple ingredients from the bone-in, skin-on chicken thighs, potatoes, butter, garlic, and thyme. It’s a very comforting and satisfying meal perfect for busy weeknights.

A few pro tips, make sure to pat the chicken thighs dry before searing to prevent them from being pale and floppy. And you do not want to leave the flavor behind of the extra chicken fat or juices that remain in the skillet after searing the chicken. I suggest funnelling it all into your slow cooker.

You can also keep any leftovers in an airtight container in the fridge for up to 4 days. And simply reheat for an easy and quick meal.

INGREDIENTS

2 tablespoons butter, softened

2 pounds bone-in, skin-on chicken thighs

3 tablespoons extra-virgin olive oil, divided

1 pound of baby red potatoes, quartered

5 cloves garlic, chopped

Freshly chopped parsley

2 tablespoons fresh thyme

2 tablespoons freshly grated Parmesan, plus more for serving

Kosher salt

Freshly ground black pepper

How to make Slow-Cooker Garlic-Parmesan Chicken

Step 1: Heat 1 tbsp oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken to the skillet and season with salt and pepper. Cook the chicken on each side for about 3 minutes.

Step 2: In the meantime, toss the potatoes with the rest of the 2 tbsp oil, butter, garlic, thyme, parsley, and Parmesan in a slow cooker. And generously season with salt and pepper. Add the seared chicken and set to cook for 4 hours on high or 8 hours on low or until the potatoes are tender and the chicken is completely cooked.

Step 3: Serve the garlic-Parmesan chicken immediately, garnished with Parmesan. Enjoy!

Nutrition Facts (per serving):

699 calories, 49 g protein, 22 g carbohydrates, 2 g fiber, 0 g sugar, 44 g fat, 13 g saturated fat, 680 mg sodium

Slow-Cooker Garlic-Parmesan Chicken

Rebecca PREP TIME: 15 MINS | TOTAL TIME: 4 HRS 15 MINS | YIELDS: 4 servings Slow cooker recipes are a must and for keeps. I have tons of slow cooker… General Recipes Slow-Cooker Garlic-Parmesan Chicken European Print This

Serves: 4 Prep Time: 15 mins

Nutrition facts: 699 calories 44 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tablespoons butter, softened
• 2 pounds bone-in, skin-on chicken thighs
• 3 tablespoons extra-virgin olive oil, divided
• 1 pound of baby red potatoes, quartered
• 5 cloves garlic, chopped
• Freshly chopped parsley
• 2 tablespoons fresh thyme
• 2 tablespoons freshly grated Parmesan, plus more for serving
• Kosher salt
• Freshly ground black pepper

Instructions

Step 1: Heat 1 tbsp oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken to the skillet and season with salt and pepper. Cook the chicken on each side for about 3 minutes.

Step 2: In the meantime, toss the potatoes with the rest of the 2 tbsp oil, butter, garlic, thyme, parsley, and Parmesan in a slow cooker. And generously season with salt and pepper. Add the seared chicken and set to cook for 4 hours on high or 8 hours on low or until the potatoes are tender and the chicken is completely cooked.

Step 3: Serve the garlic-Parmesan chicken immediately, garnished with Parmesan. Enjoy!

PREP TIME: 10 MINS | COOK TIME: 3 HRS | TOTAL TIME: 3 HRS 10 MINS | SERVINGS: 4

If you are looking for another amazing weeknight meal for your entire family, then this Asian Inspired chicken breast tossed in an Asian-inspired sweet and tangy sauce is a must! An easy and simple recipe that guarantees the best dinner. This is also an excellent freezer meal. Store any leftovers in the freezer in an airtight container for up to 3 months. Or freeze uncooked. When ready to serve, place the frozen chicken in your slow cooker or crockpot and cook for an extra 1 to 2 hours from the cooking time directed below.

Serve this delicious slow cooker honey garlic chicken with vegetable fried rice, Lo mein, some steamed veggies, or white or brown rice. For a low-carb option, enjoy with cauliflower rice or quinoa.

INGREDIENTS

1/2 c. low sodium soy sauce

4 boneless, skinless chicken breasts 2 lbs.

1/2 c. honey

1 tbsp rice wine vinegar

1/4 c. hoisin sauce

1 tsp sesame oil

4 cloves garlic, minced

2 scallions, sliced thin, divided (white parts for cooking, green for serving)

1-2 tsp sriracha depending on how spicy you would like this

2 tbsp water

1 tsp ginger, grated

sesame seeds for garnish if desired

1 tbsp cornstarch

HOW TO MAKE SLOW COOKER HONEY GARLIC CHICKEN

Step 1: In the bottom of a slow cooker, place the chicken.

Step 2: Place the soy sauce, honey, hoisin, vinegar, sesame oil, ginger, garlic, sriracha, and scallions (white parts only) in a medium bowl. Mix well until combined.

Step 3: On top of the chicken, pour the sauce mixture. Set the chicken to cook on low for 2 to 3 hours. Note that the cooking time of the chicken depends on the thickness of the chicken.

Step 4: Take the chicken out and transfer it to a plate or cutting board. Let the chicken rest for a few minutes before shredding using two forks. Alternately, you can slice the chicken using a knife.

Step 5: To a small saucepan, transfer the liquid from the slow cooker.

Step 6: Combine 2 tbsp of water with 1 tbsp cornstarch until the lumps are gone. Gradually stir this into the sauce. Cook until the sauce has thickened over high heat.

Step 7: Into the slow cooker, pour the sauce back. Return the shredded chicken to the slow cooker and toss.

Step 8: When done, serve the honey garlic chicken right away garnished with some sesame seeds and green onions. Enjoy!

Nutrition Facts:

Amount Per Serving: Calories 336, Calories from Fat 45, Fat 5g8%, Saturated Fat 1g6%, Cholesterol 73mg24%, Sodium 1501mg65%, Potassium 547mg16%, Carbohydrates 49g16%, Fiber 1g4%, Sugar 40g44%, Protein 27g54%, Vitamin A 94IU2%, Vitamin C 4mg5%, Calcium 29mg3%, Iron 2mg11%

SLOW COOKER HONEY GARLIC CHICKEN

Rebecca PREP TIME: 10 MINS | COOK TIME: 3 HRS | TOTAL TIME: 3 HRS 10 MINS | SERVINGS: 4 If you are looking for another amazing weeknight meal for your… General Recipes SLOW COOKER HONEY GARLIC CHICKEN European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 3 hrs 3 hrs

Nutrition facts: 336 calories 5 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 c. low sodium soy sauce
• 4 boneless, skinless chicken breasts 2 lbs.
• 1/2 c. honey
• 1 tbsp rice wine vinegar
• 1/4 c. hoisin sauce
• 1 tsp sesame oil
• 4 cloves garlic, minced
• 2 scallions, sliced thin, divided (white parts for cooking, green for serving)
• 1-2 tsp sriracha depending on how spicy you would like this
• 2 tbsp water
• 1 tsp ginger, grated
• sesame seeds for garnish if desired
• 1 tbsp cornstarch

Instructions

Step 1: In the bottom of a slow cooker, place the chicken.

Step 2: Place the soy sauce, honey, hoisin, vinegar, sesame oil, ginger, garlic, sriracha, and scallions (white parts only) in a medium bowl. Mix well until combined.

Step 3: On top of the chicken, pour the sauce mixture. Set the chicken to cook on low for 2 to 3 hours. Note that the cooking time of the chicken depends on the thickness of the chicken.

Step 4: Take the chicken out and transfer it to a plate or cutting board. Let the chicken rest for a few minutes before shredding using two forks. Alternately, you can slice the chicken using a knife.

Step 5: To a small saucepan, transfer the liquid from the slow cooker.

Step 6: Combine 2 tbsp of water with 1 tbsp cornstarch until the lumps are gone. Gradually stir this into the sauce. Cook until the sauce has thickened over high heat.

Step 7: Into the slow cooker, pour the sauce back. Return the shredded chicken to the slow cooker and toss.

Step 8: When done, serve the honey garlic chicken right away garnished with some sesame seeds and green onions. Enjoy!

Prep time: 5 mins | Cook time: 30 mins | Total time: 35 mins | Yield: 6

This is a very flavor-packed soup that I’m pretty sure your entire family will love. A thirty-minute homemade chicken noodle soup that tastes superb and you can easily make it in no time.

INGREDIENTS

2 c. shredded cooked chicken (use store-bought rotisserie chicken to save time; or roast or cook your chicken in a skillet)

1 c. sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)

2 tbsp olive oil

1 c. celery, sliced thin (about 2 stalks)

1 c. carrots, peeled and sliced thin (about 1 1/2 large carrots)

2 garlic cloves, minced

64 oz (8 c.) low-sodium chicken broth, plus more if desired

2 bay leaves

1/2 tsp dried oregano

1 tsp fresh thyme (or 1/2 tsp dried thyme)

12 oz. wide egg noodles (or your favorite noodles or pasta)

3 to 4 tbsp fresh flat-leaf parsley leaves, finely chopped

salt, to taste

1 tbsp lemon juice, optional

1 tsp pepper, or to taste

How to make Easy 30-Minute Homemade Chicken Noodle Soup

Step 1: Heat the oil in a large Dutch oven or stockpot over medium-high heat. Then, add the carrots, celery, and onion. Cook for about 7 minutes, stirring often, until the veggies start to soften. Add the garlic and cook for 1 to 2 minutes more.

Step 2: Pour in the chicken broth and add the bay leaves, thyme, oregano, and pepper. Bring everything to a boil and decrease the heat to a gentle boil. Cook for about 5 minutes or until the veggies are fork-tender. Feel free to add more broth if you want a brother soup.

Step 3: To the pot, add the egg noodles and boil for another 10 minutes or until the noodles are tender and cooked through. You can add an extra cup or two of broth if desired. Adjust the salt at the end.

Step 4: Next, add the chicken, parsley, and lemon juice (optional but recommended to brighten the flavor). Cook for another 1 to 2 minutes or until the chicken is warmed through. Adjust the salt and seasonings to taste.

Step 5: Take the bay leaves and discard them. Serve the homemade chicken noodle soup right away. Enjoy!

NOTE:

Keep the soup in an airtight container and store it in the fridge for up to 5 to 7 days or freeze for up to 6 months.

NUTRITION FACTS:

YIELD: 6 SERVING SIZE: 1
Amount Per Serving: CALORIES: 408 | TOTAL FAT: 17g | SATURATED FAT: 3g | TRANS FAT: 0g | UNSATURATED FAT: 9g | CHOLESTEROL: 112mg | SODIUM: 10016mg | CARBOHYDRATES: 33g | FIBER: 3g | SUGAR: 15g | PROTEIN: 31g

Easy 30-Minute Homemade Chicken Noodle Soup

Rebecca Prep time: 5 mins | Cook time: 30 mins | Total time: 35 mins | Yield: 6 This is a very flavor-packed soup that I’m pretty sure your entire family… General Recipes Easy 30-Minute Homemade Chicken Noodle Soup European Print This

Serves: 6 Prep Time: 5 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 408 calories 17 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 c. shredded cooked chicken (use store-bought rotisserie chicken to save time; or roast or cook your chicken in a skillet)
• 1 c. sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
• 2 tbsp olive oil
• 1 c. celery, sliced thin (about 2 stalks)
• 1 c. carrots, peeled and sliced thin (about 1 1/2 large carrots)
• 2 garlic cloves, minced
• 64 oz (8 c.) low-sodium chicken broth, plus more if desired
• 2 bay leaves
• 1/2 tsp dried oregano
• 1 tsp fresh thyme (or 1/2 tsp dried thyme)
• 12 oz. wide egg noodles (or your favorite noodles or pasta)
• 3 to 4 tbsp fresh flat-leaf parsley leaves, finely chopped
• salt, to taste
• 1 tbsp lemon juice, optional
• 1 tsp pepper, or to taste

Instructions

Step 1: Heat the oil in a large Dutch oven or stockpot over medium-high heat. Then, add the carrots, celery, and onion. Cook for about 7 minutes, stirring often, until the veggies start to soften. Add the garlic and cook for 1 to 2 minutes more.

Step 2: Pour in the chicken broth and add the bay leaves, thyme, oregano, and pepper. Bring everything to a boil and decrease the heat to a gentle boil. Cook for about 5 minutes or until the veggies are fork-tender. Feel free to add more broth if you want a brother soup.

Step 3: To the pot, add the egg noodles and boil for another 10 minutes or until the noodles are tender and cooked through. You can add an extra cup or two of broth if desired. Adjust the salt at the end.

Step 4: Next, add the chicken, parsley, and lemon juice (optional but recommended to brighten the flavor). Cook for another 1 to 2 minutes or until the chicken is warmed through. Adjust the salt and seasonings to taste.

Step 5: Take the bay leaves and discard them. Serve the homemade chicken noodle soup right away. Enjoy!

Notes

Keep the soup in an airtight container and store it in the fridge for up to 5 to 7 days or freeze for up to 6 months.

PREP TIME: 20 MINS | COOK TIME: 9 HRS | TOTAL TIME: 9 HRS 20 MINS | SERVINGS: 6 PEOPLE

Melt-in-your-mouth beef with hearty veggies simmered in a deliciously rich sauce. It’s a very comforting, filling, and satisfying weeknight dinner easily made in your trusty slow cooker. Set everything to cook for hours in your slow cooker and go home with a savory dinner. Serve this beef Bourguignon with mashed potato for a mouthwatering meal that your entire family will love!

This slow cooker beef Bourguignon recipe is also a great freezer meal. This will last up to 3 months when frozen. You can even throw this together in advance and simply keep it in the fridge for up to 3 to 4 days.

Ingredients

3 lbs boneless beef chuck, cut to 1-inch cubes

1 lb baby potatoes (I used tricolor)

5 slices of bacon, finely chopped

1/2 c. tomato sauce

3 garlic cloves, finely chopped

1/4 c. soy sauce

8 oz. fresh mushrooms, sliced

2 tbsp thyme, finely chopped

5 medium carrots, sliced

1 c. red cooking wine

2 c. chicken broth

fresh chopped parsley for garnish

1/4 c. flour

HOW TO MAKE SLOW COOKER BEEF BOURGUIGNON

Step 1: Cook the bacon in a large skillet over medium-high heat until crisp. Then, transfer the bacon to your slow cooker.

Step 2: Season the beef with salt and pepper. Place in the same skillet and sear for about 2 to 3 minutes on each side. Transfer the seared beef to the slow cooker with bacon.

Step 3: To the now-empty skillet, pour in the wine and scrape down the brown bits. Let the wine simmer until reduced, then gradually add the chicken broth, tomato sauce, and soy sauce. Next, slowly stir in the flour. Pour this over the beef and bacon.

Step 4: To the slow cooker, add the garlic, thyme, carrots, potatoes, and mushrooms. Stir and put the lid on. Set to cook for 8 to 10 hours on high until the beef is tender.

Step 5: Serve the beef bourguignon immediately garnished with some fresh parsley. Pair this up with mashed potatoes if desired. Enjoy!

Nutrition Facts:

Calories181kcal (9%), Carbohydrates22g (7%), Protein7g (14%), Fat8g (12%), Saturated Fat3g (15%), Cholesterol12mg (4%), Sodium1062mg (44%), Potassium646mg (18%), Fiber3g (12%), Sugar2g (2%), Vitamin A199IU (4%), Vitamin C27mg (33%), Calcium31mg (3%), Iron2mg (11%)

SLOW COOKER BEEF BOURGUIGNON

Rebecca PREP TIME: 20 MINS | COOK TIME: 9 HRS | TOTAL TIME: 9 HRS 20 MINS | SERVINGS: 6 PEOPLE Melt-in-your-mouth beef with hearty veggies simmered in a deliciously rich… General Recipes SLOW COOKER BEEF BOURGUIGNON European Print This

Serves: 6 Prep Time: 20 mins Cooking Time: 9 hrs 9 hrs

Nutrition facts: 181 calories 8 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 lbs boneless beef chuck, cut to 1-inch cubes
• 1 lb baby potatoes (I used tricolor)
• 5 slices of bacon, finely chopped
• 1/2 c. tomato sauce
• 3 garlic cloves, finely chopped
• 1/4 c. soy sauce
• 8 oz. fresh mushrooms, sliced
• 2 tbsp thyme, finely chopped
• 5 medium carrots, sliced
• 1 c. red cooking wine
• 2 c. chicken broth
• fresh chopped parsley for garnish
• 1/4 c. flour

Instructions

Step 1: Cook the bacon in a large skillet over medium-high heat until crisp. Then, transfer the bacon to your slow cooker.

Step 2: Season the beef with salt and pepper. Place in the same skillet and sear for about 2 to 3 minutes on each side. Transfer the seared beef to the slow cooker with bacon.

Step 3: To the now-empty skillet, pour in the wine and scrape down the brown bits. Let the wine, simmer until reduced, then gradually add the chicken broth, tomato sauce, and soy sauce. Next, slowly stir in the flour. Pour this over the beef and bacon.

Step 4: To the slow cooker, add the garlic, thyme, carrots, potatoes, and mushrooms. Stir and put the lid on. Set to cook for 8 to 10 hours on high until the beef is tender.

Step 5: Serve the beef Bourguignon immediately, garnished with some fresh parsley. Pair this up with mashed potatoes if desired. Enjoy!

Prep Time: 10 mins | Cook Time: 2 hrs

This slow-cooker version of macaroni and cheese is going to be your newest favorite. An easy version of our all-time favorite with the same superb taste. This is the perfect recipe if you are looking for an easy meal to prep, especially during busy days. It’s a no-fuss and takes little to no effort to make. Just simply throw everything in your slow cooker, walk away, and come home to an inviting aroma that no one can’t ever resist!

I used to make Mac & cheese on the stovetop. It’s a bit fussy, but the result is great. Now that I found this slow cooker version, I like it more this does not require too much effort. It is a winner recipe that busy moms like myself will surely love!

Ingredients

6 tablespoons salted butter

1 pound macaroni pasta, uncooked

1 (12 ounces) can evaporate milk

1 (8 ounces) package of Velveeta cheese

1 pound shredded sharp cheddar cheese

1 (8 ounces) package of cream cheese, softened

2 1/2 c. cups milk

1/2 teaspoon dry mustard powder

1 tablespoon Sea salt

1/2 teaspoon ground black pepper

How to make Slow Cooker Macaroni and Cheese

Step 1: Cook the macaroni in a large pot of boiling salted water for about 6 minutes. When done, strain and rinse the pasta.

Step 2: Using cooking spray, grease the bowl of a slow cooker. Add all the ingredients inside, keeping 1/4 c of shredded sharp cheddar cheese aside. Mix well.

Step 3: Put the lid on and set it to cook for 2 to 3 hours on high, stirring twice as it cooks.

Step 4: Remove the cover and sprinkle with the reserved shredded sharp cheese. Replace the lid and let the cheese melt.

Step 5: Serve the macaroni and cheese right away. Enjoy!

Note:

Make sure not to overcook the pasta as it’ll turn mushy. I suggest starting checking after 2 hours of cooking.

Slow Cooker Macaroni and Cheese

Rebecca Prep Time: 10 mins | Cook Time: 2 hrs This slow-cooker version of macaroni and cheese is going to be your newest favorite. An easy version of our all-time favorite… General Recipes Slow Cooker Macaroni and Cheese European Print This

Prep Time: 10 mins Cooking Time: 2 hrs 2 hrs

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 6 tablespoons salted butter
• 1 pound macaroni pasta, uncooked
• 1 (12 ounces) can evaporate milk
• 1 (8 ounces) package of Velveeta cheese
• 1 pound shredded sharp cheddar cheese
• 1 (8 ounces) package of cream cheese, softened
• 2 1/2 c. cups milk
• 1/2 teaspoon dry mustard powder
• 1 tablespoon Sea salt
• 1/2 teaspoon ground black pepper

Instructions

Step 1: Cook the macaroni in a large pot of boiling salted water for about 6 minutes. When done, strain and rinse the pasta.

Step 2: Using cooking spray, grease the bowl of a slow cooker. Add all the ingredients inside, keeping 1/4 c of shredded sharp cheddar cheese aside. Mix well.

Step 3: Put the lid on and set it to cook for 2 to 3 hours on high, stirring twice as it cooks.

Step 4: Remove the cover and sprinkle with the reserved shredded sharp cheese. Replace the lid and let the cheese melt.

Step 5: Serve the macaroni and cheese right away. Enjoy!

 

Notes

Make sure not to overcook the pasta as it’ll turn mushy. I suggest starting checking after 2 hours of cooking.

PREP TIME: 20 MINS | COOK TIME: 2 HRS 30 MINS | TOTAL TIME: 2 HRS 50 MINS | YIELD: 10 servings

I always love this crockpot-baked Ziti. It is so easy to prep using only a few simple ingredients. A certified crowd-pleaser and the best penne meal you’ll ever make! Layer everything in your slow cooker and set it to cook for hours. Go home to this amazing and scrumptious baked Ziti. Enjoy this by itself or serve it with a simple side salad. You can also sprinkle some red pepper flakes for that perfect kick.

Ingredients

2 eggs

1 lb. UNCOOKED penne pasta

15 ounces tomato sauce

15 ounces ricotta cheese

⅓ c. freshly chopped basil

1 c. shredded mozzarella cheese

2 c. of freshly grated Parmesan cheese

2 (25 oz.) jars of pasta sauce

How to make Crock Pot Baked Ziti

Step 1: In a bowl, whisk the ricotta, eggs, and basil until well mixed.

Step 2: Place both jars of pasta sauce and tomato sauce in a large bowl. Mix well.

Step 3: Next, grate the Parmesan cheese. Keep it aside.

Step 4: To the bottom of a greased 6-quart slow cooker, pour in 2 ⅓ cups of pasta sauce. Then, add ⅓ of the uncooked penne. On top, evenly spread out half of the ricotta mixture, followed by half of the Parmesan cheese.

Step 5: On top, pour in additional 2 ⅓ cups of the sauce mixture, followed by another ⅓ of the uncooked penne.

Step 6: Evenly spread out the rest of the ricotta on top and sprinkle with the rest of the Parmesan cheese.

Step 7: Next, add the remaining ⅓ of the uncooked penne and top with the last 2 ⅓ cups of the sauce mixture.

Step 8: Put the lid on and set to cook for 2 to 3 hours on high or until the pasta is al dente.

Step 9: Add the mozzarella in the last couple of minutes of cooking and let it melt.

Step 10: When done, serve the baked Ziti immediately by itself or garnished with some 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 I always love this crockpot-baked Ziti. It is… 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: 3.3/5

( 3 voted )

Ingredients

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

Instructions

Step 1: In a bowl, whisk the ricotta, eggs, and basil until well mixed.

Step 2: Place both jars of pasta sauce and tomato sauce in a large bowl. Mix well.

Step 3: Next, grate the Parmesan cheese. Keep it aside.

Step 4: To the bottom of a greased 6-quart slow cooker, pour in 2 ⅓ cups of pasta sauce. Then, add ⅓ of the uncooked penne. On top, evenly spread out half of the ricotta mixture, followed by half of the Parmesan cheese.

Step 5: On top, pour in additional 2 ⅓ cups of the sauce mixture, followed by another ⅓ of the uncooked penne.

Step 6: Evenly spread out the rest of the ricotta on top and sprinkle with the rest of the Parmesan cheese.

Step 7: Next, add the remaining ⅓ of the uncooked penne and top with the last 2 ⅓ cups of the sauce mixture.

Step 8: Put the lid on and set to cook for 2 to 3 hours on high or until the pasta is al dente.

Step 9: Add the mozzarella in the last couple of minutes of cooking and let it melt.

Step 10: When done, serve the baked Ziti immediately by itself or garnished with some red pepper flakes. Enjoy with garlic bread.

Prep time: 15 mins | Cook time: 4 hrs | Total time: 4 hrs 15 mins | Servings: 2.5 cups

If you love a good crockpot recipe, then this crockpot ham & cheese with potatoes is a must! It’s a great meal by itself and an amazing side dish that pairs perfectly with just about anything. This recipe is also perfect for busy moms and busy days. All you need to do is layer the ingredients in your crockpot and set it to cook for hours. This delicious ham & cheese with potatoes is a wonderful addition to your regular menu rotation.

I love crockpot recipes as they make my life easier. As a full-time working mom, I opt for easy recipes. Crockpot recipes like this ham & cheese with potatoes fit the bill. It’s a no-fuss, comes out great always, and does not require too much time and effort to pull off. If feeding a big crowd, you can easily double this recipe. And note that the cooking time of this ham & cheese with potatoes varies depending on your crockpot.

Ingredients

1 small white potato

1 small sweet potato

½ cup cut-up ham chunks

½ cup shredded cheddar cheese

1 teaspoon garlic powder

3 slices Muenster cheese

¾ cup heavy whipping cream

¼ cup flour

How to make Crockpot Ham & Cheese With Potatoes

Step 1: In half, slice the potatoes and cut them thinly.

Step 2: To a large bowl, add the potatoes, flour, and garlic powder. Toss to coat the potatoes.

Step 3: Using olive oil, grease your crockpot. On the bottom of the pot, layer half of the sliced potatoes and sprinkle with half of the shredded cheddar cheese and Muenster cheese followed by ham.

Step 4: Add the remaining sliced potatoes and top with the cheeses and ham.

Step 5: On top, add the heavy whipping cream.

Step 6: Cover and set to cook for 4 1/2 hours on low.

Crockpot Ham & Cheese With Potatoes

Rebecca Prep time: 15 mins | Cook time: 4 hrs | Total time: 4 hrs 15 mins | Servings: 2.5 cups If you love a good crockpot recipe, then this crockpot… General Recipes Crockpot Ham & Cheese With Potatoes European Print This

Serves: 2.5 Prep Time: 15 mins Cooking Time: 4 hrs 4 hrs

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 small white potato
• 1 small sweet potato
• ½ cup cut-up ham chunks
• ½ cup shredded cheddar cheese
• 1 teaspoon garlic powder
• 3 slices Muenster cheese
• ¾ cup heavy whipping cream
• ¼ cup flour

Instructions

Step 1: In half, slice the potatoes and cut them thinly.

Step 2: To a large bowl, add the potatoes, flour, and garlic powder. Toss to coat the potatoes.

Step 3: Using olive oil, grease your crockpot. On the bottom of the pot, layer half of the sliced potatoes and sprinkle with half of the shredded cheddar cheese and Muenster cheese followed by ham.

Step 4: Add the remaining sliced potatoes and top with the cheeses and ham.

Step 5: On top, add the heavy whipping cream.

Step 6: Cover and set to cook for 4 1/2 hours on low.

Prep Time: 30 mins | Cook Time: 3 hrs | Total Time: 3 hrs 30 mins | Servings: 6

Enjoy this creamy banana French toast for breakfast that your entire family will love. A crockpot recipe that is a must and for keeps! If you love French toast, this method will surprise you.

Ingredients

2 tbsp butter, cut into thin slices

1 (10”) stale (a day or two old bread) French baguette, cut into 1” slices

3 large eggs, lightly beaten

4 oz. cream cheese, room temperature

¼ c. light brown sugar

1 to 1½ c. milk

½ tbsp pure vanilla extract

2 bananas, plus more for serving

1 tsp ground cinnamon

pinch of nutmeg

maple syrup, optional, for serving

½ c. pecans, optional, for serving

How to make Crock Pot Creamy Banana French Toast

Step 1: Using cooking spray or butter, grease a 6.5-quart or larger crockpot.

Step 2: On both sides of the bread slices, spread the cream cheese. On the bottom of the greased crockpot, arrange the slices in a single layer.

Step 3: Mash two bananas in a large mixing bowl. Then, add the beaten eggs, milk, sugar, vanilla, cinnamon, and nutmeg. Mix well until blended.

Step 4: Over the bread slices, pour the milk mixture. Gently press the bread down and allow them to stand for about 30 minutes up to 5 hours. You can add more liquid if the liquid does not come up to about three-quarters.

Step 5: Over the bread slices, arrange the slices of butter. Put the lid on and set to cook for 3 to 3 1/2 hours on low or 2 to 2 1/2 hours on high.

Step 6: Take the lid off and serve the creamy banana French toast right away garnished with some slices of fresh banana, chopped pecans, and maple syrup.

Notes:

You can serve this right away or set the dial to “Warm” to keep the French toast warm.

WW FREESTYLE POINTS: 10

Nutrition Facts:

Amount Per Serving: Calories 313, Calories from Fat 198, Fat 22g34%, Saturated Fat 9g45%, Cholesterol 142mg47%, Sodium 165mg7%, Potassium 336mg10%, Carbohydrates 24g8%, Fiber 2g8%, Sugar 18g20%, Protein 8g16%, Vitamin A 648IU13%, Vitamin C 3mg4%, Calcium 123mg12%, Iron 1mg6%

Crock Pot Creamy Banana French Toast

Rebecca Prep Time: 30 mins | Cook Time: 3 hrs | Total Time: 3 hrs 30 mins | Servings: 6 Enjoy this creamy banana French toast for breakfast that your entire… General Recipes Crock Pot Creamy Banana French Toast European Print This

Serves: 6 Prep Time: 30 mins Cooking Time: 3 hrs 3 hrs

Nutrition facts: 313 calories 22 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp butter, cut into thin slices
• 1 (10”) stale (a day or two old bread) French baguette, cut into 1” slices
• 3 large eggs, lightly beaten
• 4 oz. cream cheese, room temperature
• ¼ c. light brown sugar
• 1 to 1½ c. milk
• ½ tbsp pure vanilla extract
• 2 bananas, plus more for serving
• 1 tsp ground cinnamon
• pinch of nutmeg
• maple syrup, optional, for serving
• ½ c. pecans, optional, for serving

Instructions

Step 1: Using cooking spray or butter, grease a 6.5-quart or larger crockpot.

Step 2: On both sides of the bread slices, spread the cream cheese. On the bottom of the greased crockpot, arrange the slices in a single layer.

Step 3: Mash two bananas in a large mixing bowl. Then, add the beaten eggs, milk, sugar, vanilla, cinnamon, and nutmeg. Mix well until blended.

Step 4: Over the bread slices, pour the milk mixture. Gently press the bread down and allow them to stand for about 30 minutes up to 5 hours. You can add more liquid if the liquid does not come up to about three-quarters.

Step 5: Over the bread slices, arrange the slices of butter. Put the lid on and set to cook for 3 to 3 1/2 hours on low or 2 to 2 1/2 hours on high.

Step 6: Take the lid off and serve the creamy banana French toast right away garnished with some slices of fresh banana, chopped pecans, and maple syrup.

Notes

You can serve this right away or set the dial to “Warm” to keep the French toast warm.