Main Dish Recipes

This Slow Cooker Baked Ziti is a simple recipe with all tastes! It’s the ideal weeknight meal with tender noodles coated in the beef of the ground and mixed with a melted cheese flavor. Pasta in the slow cooker has an overcooked and soggy reputation, as a result of too much liquid or too long a cooker’s time. But here it’s not going to happen. Yes, in your slow cooker you can make baked ziti. And the results aren’t good — they’re incredible. It gains from what is missing in the crispy corners of the ooey-gooey comfort-food service: tender, marinara-coated noodles, mixed with two melts of melts. We minimized the amount of liquid to get those noodles right by cooking dried noodles in a marinara sauce directly rather than in the broth and water. And because most marinara purchased at the store is infused with extra flavor, it also means that your ziti gets more flavor.

Ingredients:

1 lb ground beef

1 onion, finely chopped

3 cloves garlic, minced

1/2 tsp salt

1 tsp basil

1 tsp oregano

28 oz can diced tomatoes

1 jar pasta sauce

2 1/2 cups water

4 cups ziti or penne noodles, uncooked

3/4 cup mozzarella cheese, shredded

fresh parsley for garnish, if desired

Directions:

Brown the ground beef and chop the onion in a large casserole. Mix the garlic, salt, basil, and oregano. Cook in a slow cooker for 1 minute. Add the mixture of beef, diced tomatoes, paste, and water. Stir to mix. Mix. Cook at low heat for six hours or three hours at high heat.

Stir in the high heater and add the noodles of ziti or penne. Cover, cook until the noodles achieved your desired consistency, for about 20-30 minutes.

Top with shredded Mozza and if desired you can add parsley. Cover and cook until cheese is melted on top. It takes approximately 15 minutes.

Serve warm.

Slow Cooker Baked Ziti

Rebecca This Slow Cooker Baked Ziti is a simple recipe with all tastes! It’s the ideal weeknight meal with tender noodles coated in the beef of the ground and mixed with… Main Dish Recipes Slow Cooker Baked Ziti European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb ground beef
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1 tsp basil
• 1 tsp oregano
• 28 oz can diced tomatoes
• 1 jar pasta sauce
• 2 1/2 cups water
• 4 cups ziti or penne noodles, uncooked
• 3/4 cup mozzarella cheese, shredded
• fresh parsley for garnish, if desired

Instructions

Brown the ground beef and chop the onion in a large casserole. Mix the garlic, salt, basil, and oregano. Cook in a slow cooker for 1 minute. Add the mixture of beef, diced tomatoes, paste, and water. Stir to mix. Mix. Cook at low heat for six hours or three hours at high heat.

Stir in the high heater and add the noodles of ziti or penne. Cover, cook until the noodles achieved your desired consistency, for about 20-30 minutes.

Top with shredded Mozza and if desired you can add parsley. Cover and cook until cheese is melted on top. It takes approximately 15 minutes.

Serve warm.

This lasagna is not only so easy to make with a slow cooker but is also always a big hit. In our house, we love all kinds of Italian foods, and especially pasta love. Also, our favorites are baked beef ravioli, cheesy baked ziti, homemade bolognese, and creamy Caprese pasta. This recipe is so simple, a meal that my whole family loves.  Don’t get me wrong, maybe it doesn’t taste as authentic as a classical Italian lasagna, but it’s perfect whenever you don’t have enough time to cook for dinner yet you want to throw something into the crockpot before the kids get home. Enjoy this mouthwatering meal with your family and friends.

Ingredients:

1 tbsp. olive oil

1/2 onion, chopped

2 garlic cloves, minced

1 lb. ground beef

Kosher salt

Freshly ground black pepper

1 tsp. Italian seasoning

3 1/2 c. marinara sauce, divided

16 oz. whole-milk ricotta

1/4 c. freshly grated Parmesan, plus more for garnish

1/4 c. chopped parsley, plus more for garnish

1 (16-oz.) box lasagna noodles, unboiled

4 1/2 c. shredded mozzarella

Directions:

For medium heat, heat oil in a large pot. Add ointment and cook until translucent for 3 to 4 minutes. Add garlic and cook until perfumed for 1 minute. Add to Italy beef, salt, and pepper. Cook until there is no remaining rose. Add 3 more cups of marinara and simmer for 2 to 3 minutes.

In a large bowl, put ricotta and parmesan. Add salt and pepper, then mix until completely integrated.

Grease in your slow cooker’s bowl a nonstick kitchen spray. Spread the remaining marinara in a thin layer on the bottom of the hook. Next, add the layer of fill noodles, the layer of the meat blend, a layer of mozzarella, and the blend layer of ricotta. Repeat until all components are used up, finish with mozzarella. Top and cook at low temperatures for 4 to 5 hours.

Add more Parmesan and parsley to garnish and serve.

Crock-Pot Lasagna

Rebecca This lasagna is not only so easy to make with a slow cooker but is also always a big hit. In our house, we love all kinds of Italian foods,… Main Dish Recipes Crock-Pot Lasagna European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp. olive oil
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1 lb. ground beef
• Kosher salt
• Freshly ground black pepper
• 1 tsp. Italian seasoning
• 3 1/2 c. marinara sauce, divided
• 16 oz. whole-milk ricotta
• 1/4 c. freshly grated Parmesan, plus more for garnish
• 1/4 c. chopped parsley, plus more for garnish
• 1 (16-oz.) box lasagna noodles, unboiled
• 4 1/2 c. shredded mozzarella

Instructions

For medium heat, heat oil in a large pot. Add ointment and cook until translucent for 3 to 4 minutes. Add garlic and cook until perfumed for 1 minute. Add to Italy beef, salt, and pepper. Cook until there is no remaining rose. Add 3 more cups of marinara and simmer for 2 to 3 minutes.

In a large bowl, put ricotta and parmesan. Add salt and pepper, then mix until completely integrated.

Grease in your slow cooker's bowl a nonstick kitchen spray. Spread the remaining marinara in a thin layer on the bottom of the hook. Next, add the layer of fill noodles, the layer of the meat blend, a layer of mozzarella, and the blend layer of ricotta. Repeat until all components are used up, finish with mozzarella. Top and cook at low temperatures for 4 to 5 hours.

Add more Parmesan and parsley to garnish and serve.

What my slow cooker can do is always astounding me. A couple of hours after you throw some ingredients in it, come back … and magic comes about. Even the simplest of ingredients make tender, slowly and low, delicious meat. This easy chicken buffalo never deceived! It has a full flavor, and it is the perfect spiciness with an ice beer in particular. You can say the sandwich rolls and simply put them in lettuce or coleslaw when you want to keep the carbs down. You can use them. It’s delish, anyway.

The shredded chicken buffalo is made with only four simple ingredients! In a hot roll or even in a salad, if you maintain low carb, it’s so dangerous. In your lunch and dinner, cook it high or low in your slow cooker. Serve with ranch dressing on soft hoagie rolls or a bed of lettuce. These sandwiches are like the wings of your favorite buffalo, which have become a glorious creation. A sweet, sweet sandwich that pulls the sandwich together. It is lightly spicy. It is served on quality buns in the restaurant and will certainly satisfy even the greatest appetite.

Ingredients:

3-4 (about 1.5 pounds) large chicken breasts

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

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

2 tbsp butter

hoagie rolls for serving

Directions:

Sprinkle the non-stick cooking spray of your slow cooker. Place chicken, buffalo, and ranch mixture, and cook 4-5 hours or about 3 hours on a lower level.

When the chicken is completely cooked, use a few forks to break down the meat (the chicken can be put easily on the cutter board and then shredded again with the juices).

When shredded, add 2 tbsp of butter to the crockpot and melt, mix.

I find it best served with a small Ranch Dressing on hoagie rolls. Blue cheese crumbles or coleslaw can also be served.

Rebecca What my slow cooker can do is always astounding me. A couple of hours after you throw some ingredients in it, come back … and magic comes about. Even the… 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 (about 1.5 pounds) large chicken breasts
• 1 (12 oz) bottle of Frank's Buffalo Wing Sauce
• 1/2 (about 2 tbsp) packet ranch seasoning mix
• 2 tbsp butter
• hoagie rolls for serving

Instructions

Sprinkle the non-stick cooking spray of your slow cooker. Place chicken, buffalo, and ranch mixture, and cook 4-5 hours or about 3 hours on a lower level.

When the chicken is completely cooked, use a few forks to break down the meat (the chicken can be put easily on the cutter board and then shredded again with the juices).

When shredded, add 2 tbsp of butter to the crockpot and melt, mix.

I find it best served with a small Ranch Dressing on hoagie rolls. Blue cheese crumbles or coleslaw can also be served.

This recipe gives all the pleasures of comfort food without all work to my whole family. This best chicken pie pot recipes I know your family will love! This slow cooker pot pastry recipe does not require excessively complicated ingredients. It’s no different, I love a simple recipe. You ‘re not going to sacrifice any flavor, I promise! It’s easier than to create a pastry crust and  I like the biscuits!  This recipe is so easy to prepare, but just delicious. It’s got the convenience of a chicken pot pie without making it.

Crockpot chicken pot pie is a whole meal itself and you don’t have to add a lot. Sometimes we add fresh food on the side if we want to stretch the food a bit more. To make this chicken pie even easier I used a mix of fresh and frozen veggies. The fresh vegetables give sweet taste to the pastry, but the frozen ones save time. The roux, the traditional method for dust filling, is another way to save time. The pasta from the chicken pot thickens into the pot of the crock by placing it in a slurry of cornstarch and milled butter. When the slow cooker time is over, the filling will go.

Ingredients:

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

1 Can Cream of Chicken Soup

1 cup of Milk

1/2 onion chopped

3-4 potatoes, peeled and diced

1 16 oz bag of frozen (the ones with the frozen peas) mixed vegetables\

1/2 cup of chopped celery

Salt and Pepper to taste

1 tsp Garlic powder

1/4 tsp Poultry Seasoning

1 can of buttermilk biscuits

Directions:

Place it all first in the pot except in the biscuits.

Then cover and cook low all day (usually 8-10 hours) in your favorite saucepan. If you require dinner on the table more quickly, you can also cook up for 4-6 hours.

Take away the chicken and shred. Fill in the crockpot with the chopped chicken and combine it with the other ingredients.

Bake the biscuits towards the end of the cooking time and serve a biscuit on top of every bowl.

THE BEST CHICKEN POT PIE CROCK POT RECIPE

Rebecca This recipe gives all the pleasures of comfort food without all work to my whole family. This best chicken pie pot recipes I know your family will love! This slow… Main Dish Recipes THE BEST CHICKEN POT PIE CROCK POT RECIPE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

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

Instructions

Place it all first in the pot except in the biscuits.

Then cover and cook low all day (usually 8-10 hours) in your favorite saucepan. If you require dinner on the table more quickly, you can also cook up for 4-6 hours.

Take away the chicken and shred. Fill in the crockpot with the chopped chicken and combine it with the other ingredients.

Bake the biscuits towards the end of the cooking time and serve a biscuit on top of every bowl.

The bottoms of the biscuits are a bit doughy that we love. However, they still cooked, don’t worry. In my mind, nothing is more comfortable than a big chicken and knuckle bowl. Every chicken and dumplings version is honestly fine for me. I love everything. I love everything. I love the Chicken and Flat Chicken in a thick cotton broth. I love the big fluffy Bisquick Dumplings in a thinner cotton broth. I love the dumplings in a very thick and dense broth made with canned biscuits.

It works great because I’ve been capable of using frozen chicken breasts (which are a lot cheaper than your fresh counterparts – yet still just as delicious). Fresh chicken breasts can also be used. I decided that I wanted a thicker broth, so I tried a quick trick to make it happen with canned biscuits.

Preparation time: 10 minutes
Total time: 4 hours and 10 minutes
Serves: 4

Ingredients:

1 onion, chopped

1 1/4 lb. boneless skinless chicken breasts

1 tsp. dried oregano

Kosher salt

Freshly ground black pepper

2 (10.5-oz.) cans of cream chicken soup

2 c. low-sodium chicken broth

4 sprigs fresh thyme

1 bay leaf

2 stalks celery, chopped

2 large carrots, peeled and chopped

1 c. frozen peas, thawed

3 cloves garlic, minced

1 (16.3-oz.) can refrigerated biscuits

Directions:

Spread the onion in the bottom and then add the chicken to the top of the big slow cooker. Season to taste with oregano, salt, and pepper.

Add thyme and bay leaf and add over the soup and broth. Cook in high heat and cover, approximately 3 hours until the chicken is cooked.

Stir the thyme and baking leaf, then shred two forks of the chicken. Celery, carrots, garlic, and peas in a bowl. Cut pieces of biscuits and add to the chicken mixture. Spoon liquid on top of any cookies.

Cook high until tender, cook biscuits, mix every 30 minutes, approximately 1 hour to 1 hour 30 minutes more.

Crock-Pot Chicken and Dumplings

Rebecca The bottoms of the biscuits are a bit doughy that we love. However, they still cooked, don’t worry. In my mind, nothing is more comfortable than a big chicken and… Main Dish Recipes Crock-Pot Chicken and Dumplings European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 onion, chopped
• 1 1/4 lb. boneless skinless chicken breasts
• 1 tsp. dried oregano
• Kosher salt
• Freshly ground black pepper
• 2 (10.5-oz.) cans of cream chicken soup
• 2 c. low-sodium chicken broth
• 4 sprigs fresh thyme
• 1 bay leaf
• 2 stalks celery, chopped
• 2 large carrots, peeled and chopped
• 1 c. frozen peas, thawed
• 3 cloves garlic, minced
• 1 (16.3-oz.) can refrigerated biscuits

Instructions

Spread the onion in the bottom and then add the chicken to the top of the big slow cooker. Season to taste with oregano, salt, and pepper.

Add thyme and bay leaf and add over the soup and broth. Cook in high heat and cover, approximately 3 hours until the chicken is cooked.

Stir the thyme and baking leaf, then shred two forks of the chicken. Celery, carrots, garlic, and peas in a bowl. Cut pieces of biscuits and add to the chicken mixture. Spoon liquid on top of any cookies.

Cook high until tender, cook biscuits, mix every 30 minutes, approximately 1 hour to 1 hour 30 minutes more.

A favorite of my dish is slow cooker chicken, dumplings. The ingredients can easily be thrown into your cooker and you can have a large bowl of comfortable food ready for you when you return. I am certainly one of those who are happy to have soup throughout the year, but I enhance it when it’s fall and winter. I love my chicken gnocchi soup pretty much, but chicken and dumplings are my mom’s favorite.

This simple chicken crockpot and dumpling recipe simplify my life much. I use the canned cooky dough to make the recipe so straightforward, but it still tastes the same as those classic chicken and dumplings everybody loves. Probably the ultimate comfort food is chicken and dumplings. A rich creamy brothy gravel tender juicy and soft shredded chicks and dumplings. The creamy texture and savory taste of chicken soup are not beaten by anything. You can make your scratch copycat recipe, but for convenience, we use the canned stuff. This recipe uses a few short cuts so that it can be easily and quickly put together while it doesn’t skimp.

Ingredients:

2 lbs (boneless and skinless) of chicken breasts or thighs

1 sweet onion diced

1 clove garlic minced

2 cans of cream of chicken

3 cups chicken broth

1 teaspoon poultry seasoning

1 teaspoon dried parsley

1 teaspoon cracked black pepper

1 package 8-count refrigerated biscuit dough

Directions:

In a 6-quarter slow cooker, combine all the ingredients except the biscuit dough.

Cover and cook for 3 hours at high or 6 hours at low heat.

When you are cooking the chicken, use two forks to scrape the meat. Stir to blend.

Open the cookie can and press flat every cookie. Cut the cookies into narrow strips and add them to the cooker. Stir to mix.

Cover and cook for 1 hour or before cooking. Cook on high. When completed, the biscuits should be fluffy and light.

Serve straight away.

2 lbs (boneless and skinless) of chicken breasts or thighs 1 sweet onion diced 1 clove garlic minced 2 cans of cream of chicken 3 cups chicken broth 1 teaspoon poultry seasoning 1 teaspoon dried parsley 1 teaspoon cracked black pepper 1 package 8-count refrigerated biscuit dough

Rebecca A favorite of my dish is slow cooker chicken, dumplings. The ingredients can easily be thrown into your cooker and you can have a large bowl of comfortable food ready… Main Dish Recipes Slow Cooker Chicken and Dumplings European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 lbs (boneless and skinless) of chicken breasts or thighs
• 1 sweet onion diced
• 1 clove garlic minced
• 2 cans of cream of chicken
• 3 cups chicken broth
• 1 teaspoon poultry seasoning
• 1 teaspoon dried parsley
• 1 teaspoon cracked black pepper
• 1 package 8-count refrigerated biscuit dough

Instructions

In a 6-quarter slow cooker, combine all the ingredients except the biscuit dough.

Cover and cook for 3 hours at high or 6 hours at low heat.

When you are cooking the chicken, use two forks to scrape the meat. Stir to blend.

Open the cookie can and press flat every cookie. Cut the cookies into narrow strips and add them to the cooker. Stir to mix.

Cover and cook for 1 hour or before cooking. Cook on high. When completed, the biscuits should be fluffy and light.

Serve straight away.