Tips

For cold fall and winter days, it’s completely perfect. It is incredibly cordial and tasteful. It’s a stew you want to make over and over again! It must be connected with a cold when we take our kids out for the fact that I like a warm, comforting stew before I go out and I like hot cacao when we come home. This slow method of cooking beef stew is my favorite method since it allows beef to melt in your mouth all the time and also gives them plenty of time to blend and get married into complete bliss.

Ingredients:

2 1/2 lbs of chuck roast (trimmed of excess fat and diced into 1-1/2 inch cubes)

2 1/2 Tbsp olive oil

Salt and freshly ground black pepper

1 large yellow onion, chopped

3 medium celery stalks, chopped

4 cloves garlic, minced

1/4 cup tomato paste

3 c low-sodium beef broth or chicken broth (divided)

1 Tbsp Worcestershire sauce

1 Tbsp low-sodium soy sauce

1 tbsp minced fresh thyme

1 (7-inch) or 3/4 tsp dried single sprig rosemary

1 1/2 lbs of yellow potatoes diced into 1 1/2-inch chunk

1 lb carrots (don’t use thin carrots), peeled and cut into 1-inch chunks

1 1/2 tbsp cornstarch, you can add more depending on how thick you want it to be

1 1/2 cups frozen petite peas

1/4 cup minced fresh parsley

Directions:

Heat 1 tbsp olive oil for medium-high heat, in a large heavy-bottomed pot. Dab the two sides with paper towels and savor them with salt and pepper to taste when working with half of the beef at the same time.

Cook until browned, then flip about 4 to 5 minutes halfway through. Put it in the slow cooker. In the saucepan, additionally, add 1 tbsp. oil. Repeat with remaining beef. Leave the excess oil in the saucepan.

Add 1/2 tbsp of remaining oil in skillet oil, reduce brass to medium. Stir in onions and celery, add garlic and saute for 3 min. Add tomato paste and cook for about 3 minutes, and stir constantly, for 1 minute.

Pour 1 cup of beef broth into skillet, add Worcestershire, soy sauce, rosemary, and thyme. In a slow cooker, add potatoes and carrots over the layer of beef and pour in broth and 2 cups of beef broth into potatoes. Season with salt and pepper lightly (finally add to your taste). Cook for 7-8 hours at low heat.

Whisk cornstarch in a small bowl with 1 1/2 tbsp cold water to smooth. Pour into a slow cooker and mix carefully, cover, and cook for 20 to 30 minutes at high heat until slightly thicker. Incorporate the peas and half the parsley. Serve warm and covered with the rest of the parsley.

Slow Cooker Beef Stew

Rebecca For cold fall and winter days, it’s completely perfect. It is incredibly cordial and tasteful. It’s a stew you want to make over and over again! It must be connected… Main Dish Recipes Slow Cooker Beef Stew European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 1/2 lbs of chuck roast (trimmed of excess fat and diced into 1-1/2 inch cubes)
• 2 1/2 Tbsp olive oil
• Salt and freshly ground black pepper
• 1 large yellow onion, chopped
• 3 medium celery stalks, chopped
• 4 cloves garlic, minced
• 1/4 cup tomato paste
• 3 c low-sodium beef broth or chicken broth (divided)
• 1 Tbsp Worcestershire sauce
• 1 Tbsp low-sodium soy sauce
• 1 tbsp minced fresh thyme
• 1 (7-inch) or 3/4 tsp dried single sprig rosemary
• 1 1/2 lbs of yellow potatoes diced into 1 1/2-inch chunk
• 1 lb carrots (don't use thin carrots), peeled and cut into 1-inch chunks
• 1 1/2 tbsp cornstarch, you can add more depending on how thick you want it to be
• 1 1/2 cups frozen petite peas
• 1/4 cup minced fresh parsley

Instructions

Heat 1 tbsp olive oil for medium-high heat, in a large heavy-bottomed pot. Dab the two sides with paper towels and savor them with salt and pepper to taste when working with half of the beef at the same time.

Cook until browned, then flip about 4 to 5 minutes halfway through. Put it in the slow cooker. In the saucepan, additionally, add 1 tbsp. oil. Repeat with remaining beef. Leave the excess oil in the saucepan.

Add 1/2 tbsp of remaining oil in skillet oil, reduce brass to medium. Stir in onions and celery, add garlic and saute for 3 min. Add tomato paste and cook for about 3 minutes, and stir constantly, for 1 minute.

Pour 1 cup of beef broth into skillet, add Worcestershire, soy sauce, rosemary, and thyme. In a slow cooker, add potatoes and carrots over the layer of beef and pour in broth and 2 cups of beef broth into potatoes. Season with salt and pepper lightly (finally add to your taste). Cook for 7-8 hours at low heat.

Whisk cornstarch in a small bowl with 1 1/2 tbsp cold water to smooth. Pour into a slow cooker and mix carefully, cover, and cook for 20 to 30 minutes at high heat until slightly thicker. Incorporate the peas and half the parsley. Serve warm and covered with the rest of the parsley.

This slow mushroom cream is an ideal addition to your dinner party menu. Treat your dinner to this earthy, umami-like soup from mushrooms and soy sauce. The purée only gives a complex texture and appeal to a dish with some slow cooker mushroom soup. Add black pepper and freshly chopped thyme, if desired. The mushrooms can be roast and chilled a couple of days in advance. Prepare the rest of the meal before the arrival of your guests to slow cook the soup. This is an elegant soup, perfect for first-class dinner parties, but also a simple treat on a cozy night at home.

Ingredients:

4 cups boiling water

2 c dried porcini mushrooms, about 1 1/2 oz

1 tablespoon of cornstarch

1 tablespoon lower-sodium soy sauce

⅝ teaspoon kosher salt

½ teaspoon black pepper

2 tablespoons olive oil

2 cups sliced shallots (about 8 oz)

1 garlic clove, minced (about 1 tsp)

1 cup dry sherry

3 lbs assorted fresh mushrooms such as cremini, portobello, shiitake, and button, sliced

1 ½ tablespoon chopped fresh thyme

⅓ cup heavy cream

Directions:

Into the porcini mushrooms, pour 2 c of boiling water, and let it stand for 20 min. Drain the porcini mushrooms over a colander and reserve the mushroom broth; set aside the broth. Strain the broth into a bowl through the cheesecloths; discard the solids. Mix the corn, soy sauce, salt, and pepper in the mushroom broth, and add 2 of boiling water; Set aside.

Heat the oil in a medium-sized non-stick pot. Cook and stir until shallots and garlic are soft for 4 to 5 minutes, stir until shallots and garlic are soft. Then add the sherry cook and let it boil for about 30 seconds. Remove the skillet from the heat.

In a 5-quarters slow cooker, combine porcini mushrooms, broth, shallot, fresh mushrooms, and thyme. Cook, fully covered at HIGH for about 4 hours until the vegetables are tender and the flavor mix. Uncover and cook for about 20 minutes until thickened. In a blender, transfer 2 c of the soup. Remove the middle part of a blender lid (to let steam escape); secure the mixer’s lid. Into the blender lid put a clean towel over the opening, and then blend for about 10 seconds until smooth. Transfer the pureed soup in the slow cooker and mix the cream softly. In bowls, add the soup and serve hot.

Slow-Cooker Mushroom Soup with Sherry

Rebecca This slow mushroom cream is an ideal addition to your dinner party menu. Treat your dinner to this earthy, umami-like soup from mushrooms and soy sauce. The purée only gives… Main Dish Recipes Slow-Cooker Mushroom Soup with Sherry European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 cups boiling water
• 2 c dried porcini mushrooms, about 1 1/2 oz
• 1 tablespoon of cornstarch
• 1 tablespoon lower-sodium soy sauce
• ⅝ teaspoon kosher salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 2 cups sliced shallots (about 8 oz)
• 1 garlic clove, minced (about 1 tsp)
• 1 cup dry sherry
• 3 lbs assorted fresh mushrooms such as cremini, portobello, shiitake, and button, sliced
• 1 ½ tablespoon chopped fresh thyme
• ⅓ cup heavy cream

Instructions

Into the porcini mushrooms, pour 2 c of boiling water, and let it stand for 20 min. Drain the porcini mushrooms over a colander and reserve the mushroom broth; set aside the broth. Strain the broth into a bowl through the cheesecloths; discard the solids. Mix the corn, soy sauce, salt, and pepper in the mushroom broth, and add 2 of boiling water; Set aside.

Heat the oil in a medium-sized non-stick pot. Cook and stir until shallots and garlic are soft for 4 to 5 minutes, stir until shallots and garlic are soft. Then add the sherry cook and let it boil for about 30 seconds. Remove the skillet from the heat.

In a 5-quarters slow cooker, combine porcini mushrooms, broth, shallot, fresh mushrooms, and thyme. Cook, fully covered at HIGH for about 4 hours until the vegetables are tender and the flavor mix. Uncover and cook for about 20 minutes until thickened. In a blender, transfer 2 c of the soup. Remove the middle part of a blender lid (to let steam escape); secure the mixer's lid. Into the blender lid put a clean towel over the opening, and then blend for about 10 seconds until smooth. Transfer the pureed soup in the slow cooker and mix the cream softly. In bowls, add the soup and serve hot.

If you are like me who has a kid who’s crazy about chicken I’m sure you’ll need this recipe. When my daughter was just a toddler her favorite is the skin of the chicken but when she grew older she prefers the chicken meat. She will eat anything that has chicken on it or any chicken dish you can think of. Her favorite though is the classic fried chicken, well not until she tasted this gorgeous Brown Sugar Garlic Chicken. She was hooked, I’ll tell you that. I remember this one time that she requested for this to be served almost every dinner! Good thing this recipe is very easy to make and you just need 5 ingredients to make it happen. I have used different parts of the chicken (breasts, thighs, wings, or legs) for this and still, it’s delicious. Sometimes I add crushed red pepper or a squirt of Sriracha to spice it up a little or for a deeper caramel flavor, you can use dark brown sugar instead. And yes, you can make this meal in the oven, too! Just roast the chicken (don’t forget the foil though) over 400 degrees for 25-30 minutes. Then serve with rice or potato wedges and roasted vegetable or mashed potatoes (whatever works for you) and dinner is served! A perfect weeknight meal for you and your family.

Ingredients

5 chicken thighs

2 tablespoons of minced garlic

1/2 teaspoon of Kosher salt

1/4 teaspoon of black pepper

1/3 cup of brown sugar packed

How to make Slow Cooker Brown Sugar Garlic Chicken

Step 1: Place the chicken, salt, and garlic in the slow cooker.

Step 2: Mix and make sure that the skin of the chicken is flip side up.

Step 3: Splash the brown sugar over the chicken.

Step 4: Cook in low heat for 8 hours or in high for 4 hours. Serve with rice or potato wedges and vegetables. Enjoy!

Slow Cooker Brown Sugar Garlic Chicken

Rebecca If you are like me who has a kid who’s crazy about chicken I’m sure you’ll need this recipe. When my daughter was just a toddler her favorite is the… Main Dish Recipes Slow Cooker Brown Sugar Garlic Chicken European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.3/5

( 9 voted )

Ingredients

• 5 chicken thighs
• 2 tablespoons of minced garlic
• 1/2 teaspoon of Kosher salt
• 1/4 teaspoon of black pepper
• 1/3 cup of brown sugar packed

Instructions

Step 1: Place the chicken, salt, and garlic in the slow cooker.

Step 2: Mix and make sure that the skin of the chicken is flip side up.

Step 3: Splash the brown sugar over the chicken.

Step 4: Cook in low heat for 8 hours or in high for 4 hours. Serve with rice or potato wedges and vegetables. Enjoy!

This simple dessert is all you could expect from a traditional apple cake, but it needs only three elements — and much less work. When the cooking is finished, the candy and buttery cake-like cupboard welcome you. But dig through the top of your spoon and you will find a warm, tinged cinnamon apple. The lightly browned, slightly narrow top is contrasting to the cute saucy center so that this easy dessert can become another go-to. Just remember the vanilla ice cream scoop.

If you want to make a dessert fast and have very limited ingredients, it’s a perfect cake. The cake is cooked to have beautiful tender bits of apple. It is unbelievably simple because only 3 ingredients must be dumped into the oven. Like the pleasant apple crisp, it’s best served directly from your slow cooker or crockery. You can only eat this dump cake by yourself, or you can add ice cream, cream, or hot custard to the next level. They are all very good adds, but I prefer to have a delicious, slow-cooked dessert, personally with this unbelievable creamy vanilla bean ice cream.

Preparation time: 5 minutes
Cooking time: 40 minutes
Serves: 20

Ingredients:

2 (21 ounce) cans apple pie filling

1 (15.25 oz) package of yellow cake mix

½ cup butter, melted

Directions:

Preheat the oven at about 175 ° C (350 ° F).

Pour cake fill into a baking dish 9×13 “bowl. Sprinkle cake mix over the apple pie and melt the butter evenly.

Bake in the preheated oven for about 40 minutes before the top begins to turn brown. Set aside for 15 min to cool before serving.

Tip:

You can add some more flavor by adding nutmeg and cinnamon to your apple in cooking advice at the bottom of this page. This addition will lead to another but delicious spiced apple dump cake.

Keep all the remains as they are perfectly reheated to have a delicious cooked or dessert breakfast in the afternoon. Store them in a refrigerator or a freezer. It should last approximately a week before you have to be thrown out when you store in the fridge.

3-Ingredient Apple Pie Cake-Mix Cake

Rebecca This simple dessert is all you could expect from a traditional apple cake, but it needs only three elements — and much less work. When the cooking is finished, the… Main Dish Recipes 3-Ingredient Apple Pie Cake-Mix Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.4/5

( 19 voted )

Ingredients

• 2 (21 ounce) cans apple pie filling
• 1 (15.25 oz) package of yellow cake mix
• ½ cup butter, melted

Instructions

Preheat the oven at about 175 ° C (350 ° F).

Pour cake fill into a baking dish 9x13 "bowl. Sprinkle cake mix over the apple pie and melt the butter evenly.

Bake in the preheated oven for about 40 minutes before the top begins to turn brown. Set aside for 15 min to cool before serving.

Tip:

You can add some more flavor by adding nutmeg and cinnamon to your apple in cooking advice at the bottom of this page. This addition will lead to another but delicious spiced apple dump cake.

Keep all the remains as they are perfectly reheated to have a delicious cooked or dessert breakfast in the afternoon. Store them in a refrigerator or a freezer. It should last approximately a week before you have to be thrown out when you store in the fridge.

I have studied what I have in my fridge and what my family eats in an effort for things to be as easy as possible. My family likes something flavored with tomato basil. My lifesavers have recently been slow cooker food. Throw away the chicken, crushed tomatoes, garlic powder, and some seasonings in the slow heater. I have many readers who have been working all day, so if you want to, you can start or end with cream cheese, whichever way you work best.

It was so delicious to taste the sauce. I’m a big tomato-fan and a big cream cheese-fan so they’ve been a match in heaven together. For this recipe, I loved to use chicken thighs. That’s why? They remain so humid, tender, and flavored. They break down very easily with a fork after being slowly cooked. I know many of you’re going to want chicken breasts, and that’s all right. They’re not going to be as tender and sugary.

Ingredients:

4 chicken breasts, boneless skinless

2 cloves garlic, finely chopped

1 1/2 teaspoons dried basil leaves

1/2 teaspoon dried oregano leaves

1/2 teaspoon salt

1/4 teaspoon pepper

1 jar (15 ounces) Alfredo sauce

1 can (14 1/2 ounces) diced tomatoes, drained

1 Old El Paso (roasted tomato Mexican sauce)

8 ounces uncooked pasta (penne or mostaccioli)

2 tablespoons cornstarch

2 tablespoons water

1/2 cup Italian cheese blend, shredded if desired

Directions:

In a 3 to 4-quarters, sprinkle with the cooking spray. Put the chicken in the slow cooker. Top with garlic, basil, salt and pepper, oregano, and salt.

Stir Alfredo sauce and tomatoes and cooking sauce together in a separate bowl. Pour over chicken mixture.

Cover, cook at low heat for five to six hours.

Cook pasta, as directed, 10 to 15 minutes before serving time. In a small bowl, add corn starch and water and mix in a slow cooker. Increase heat to High; cook 5 to 10 minutes longer, uncovered.

Serve pasta chicken; cheese on top.

Creamy Tomato Slow Cooker Chicken

Rebecca I have studied what I have in my fridge and what my family eats in an effort for things to be as easy as possible. My family likes something flavored… Main Dish Recipes Creamy Tomato Slow Cooker Chicken European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 chicken breasts, boneless skinless
• 2 cloves garlic, finely chopped
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 jar (15 ounces) Alfredo sauce
• 1 can (14 1/2 ounces) diced tomatoes, drained
• 1 Old El Paso (roasted tomato Mexican sauce)
• 8 ounces uncooked pasta (penne or mostaccioli)
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1/2 cup Italian cheese blend, shredded if desired

Instructions

In a 3 to 4-quarters, sprinkle with the cooking spray. Put the chicken in the slow cooker. Top with garlic, basil, salt and pepper, oregano, and salt.

Stir Alfredo sauce and tomatoes and cooking sauce together in a separate bowl. Pour over chicken mixture.

Cover, cook at low heat for five to six hours.

Cook pasta, as directed, 10 to 15 minutes before serving time. In a small bowl, add corn starch and water and mix in a slow cooker. Increase heat to High; cook 5 to 10 minutes longer, uncovered.

Serve pasta chicken; cheese on top.

This recipe is one of the easiest and quickest but also the tastiest dinner idea. Just put everything in the slow cooker and forget about it (more time for you to do other things inside the house). It’s so simple that you only need a few ingredients; pork chops, potatoes, olive oil, dry ranch mix, apple cider vinegar, and butter (and no we will not be using canned soup). I would suggest using pork chops with bones because the bones will keep your meat from drying out. And we don’t want dry pork chops. My kids love this dish and are always looking forward to it. Serve this with mashed potatoes or baked potatoes. I’m sure this will be your family’s new favorite meal. So put it in your recipe list to prepare during the weekend. Have fun cooking and see you around!

Ingredients

3 lbs of Red Potatoes – quartered

6 (3/4 inch) Boneless Pork Chops (or bone-in if available)

1/2 c. Olive Oil

2 Tbsp. Dry Ranch Seasoning

2 tsp. Apple Cider Vinegar

2 Tbsp. Butter – cubed

How to make Crockpot Ranch Pork Chops and Potatoes

Step 1: Place the pork chops in an oiled skillet and sear over medium-high heat. (optional)

Step 2: In a bowl, mix the oil, ranch, and apple cider vinegar.

Step 3: Put the potatoes and pork chops in a slow cooker. Generously pour the ranch mixture over and toss to evenly coat the potatoes and pork chops.

Step 4: Then, top with butter cubes.

Step 5: Cook on high heat for about 3 hours and on low heat for 5-6 hours. Sprinkle with salt and pepper to taste.

Tips: If you want extra flavor, make sure to sear the pork chops first and increase the dry ranch mix to 4 tablespoons. You can also add 1 chopped sweet onion and 8 whole garlic cloves on top of the potatoes.

Crockpot Ranch Pork Chops and Potatoes

Rebecca This recipe is one of the easiest and quickest but also the tastiest dinner idea. Just put everything in the slow cooker and forget about it (more time for you… Main Dish Recipes Crockpot Ranch Pork Chops and Potatoes European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

• 3 lbs of Red Potatoes - quartered
• 6 (3/4 inch) Boneless Pork Chops (or bone-in if available)
• 1/2 c. Olive Oil
• 2 Tbsp. Dry Ranch Seasoning
• 2 tsp. Apple Cider Vinegar
• 2 Tbsp. Butter - cubed

Instructions

Step 1: Place the pork chops in an oiled skillet and sear over medium-high heat. (optional)

Step 2: In a bowl, mix the oil, ranch, and apple cider vinegar.

Step 3: Put the potatoes and pork chops in a slow cooker. Generously pour the ranch mixture over and toss to evenly coat the potatoes and pork chops.

Step 4: Then, top with butter cubes.

Step 5: Cook on high heat for about 3 hours and on low heat for 5-6 hours. Sprinkle with salt and pepper to taste.

Tips: If you want extra flavor, make sure to sear the pork chops first and increase the dry ranch mix to 4 tablespoons. You can also add 1 chopped sweet onion and 8 whole garlic cloves on top of the potatoes.

Yesterday I woke up around 1 in the afternoon. I was up late watching True Detective on Netflix! I was starving and when I opened the fridge, I found this amazing food that my mom had cooked the night before. It was really good! I asked my mom for the recipe and she gave me this. Well, I made one myself today. I’m telling you, don’t ignore this recipe. It is going to be the highlight of your day. I promise! This may take about 5 hours to cook but it is worth it. Maybe prepare at around 1 in the afternoon so by the time it’s ready, it’s already dinner! You can add more ingredients if you like. Such as beef and mushrooms. I love a dish with a lot of mushrooms and more beef is much appreciated! Noodles, mushrooms, and beef! Oh yes! Give this one a try! Dinner is gonna be awesome! Enjoy!

Ingredients

1 tablespoon of olive oil more if needed

2 lbs stewing beef trimmed

salt & pepper

1/2 c. red wine

1 teaspoon of garlic powder

1 onion diced

1 Tbsp. dijon mustard

1 Tbsp. Worcestershire sauce

3/4 pound mushrooms sliced

2 cups of beef broth divided

8 oz sour cream

3 Tbsp. cornstarch

12 oz egg noodles cooked

How to make Crock Pot Beef Stroganoff

Put the skillet on the stove and heat the olive oil. Season the beef with salt and pepper then put in the skillet until color turns brown. Deglaze the skillet with red wine and move to the slow cooker.

In a 6qt slow cooker, add in the beef, onions, dijon, garlic powder, mushrooms, Worcestershire sauce and, 1 1/2 cups of beef broth. Turn to high cook for 4-5 hours or 7-8 hours if low. (or until the beef is cooked and tender.)

Mix the remainder of the broth with cornstarch and add to the slow cooker. Cook for another 15 minutes covered. The sauce should be thick.

Add in the sour cream and top over the egg noodles. Serve and enjoy!

Crock Pot Beef Stroganoff

Rebecca Yesterday I woke up around 1 in the afternoon. I was up late watching True Detective on Netflix! I was starving and when I opened the fridge, I found this… Main Dish Recipes Crock Pot Beef Stroganoff European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tablespoon of olive oil more if needed
• 2 lbs stewing beef trimmed
• salt & pepper
• 1/2 c. red wine
• 1 teaspoon of garlic powder
• 1 onion diced
• 1 Tbsp. dijon mustard
• 1 Tbsp. Worcestershire sauce
• 3/4 pound mushrooms sliced
• 2 cups of beef broth divided
• 8 oz sour cream
• 3 Tbsp. cornstarch
• 12 oz egg noodles cooked

Instructions

Put the skillet on the stove and heat the olive oil. Season the beef with salt and pepper then put in the skillet until color turns brown. Deglaze the skillet with red wine and move to the slow cooker.

In a 6qt slow cooker, add in the beef, onions, dijon, garlic powder, mushrooms, Worcestershire sauce and, 1 1/2 cups of beef broth. Turn to high cook for 4-5 hours or 7-8 hours if low. (or until the beef is cooked and tender.)

Mix the remainder of the broth with cornstarch and add to the slow cooker. Cook for another 15 minutes covered. The sauce should be thick.

Add in the sour cream and top over the egg noodles. Serve and enjoy!

 

Slow Cooker Meatballs that are stuffed with Mozzarella are what everyone is raving about. It’s savory, juicy and so freaking delish! It’s seasoned perfectly for that superb taste! Plus, the gooey melty mozzarella cheese in every bite is just perfect. It is best served with either marinara or alfredo dipping sauce. But my kids loved it over spaghetti which is a total hit. I’ll be bringing this on our next potluck, I’m sure everyone will go crazy! And I’ll be making extra just in case. Anyway, it’s pretty easy to make and these meatballs freeze very well so you are welcome to double or triple the recipe. And it can be gluten-free! Just substitute the bread crumbs with crushed Rice Chex.

INGREDIENTS

Fresh Mozzarella, Cut into 1/2 inch cubes

1 lb ground beef

1 lb ground Italian sausage

1/2 teaspoon garlic powder

2 teaspoons salt

1 teaspoon black pepper

1 c. bread crumbs

1/4 c. fine grated Parmesan

2 eggs

1/2 c. whole milk

1/2 c. fresh parsley

1 jar of Prego Traditional sauce (or similar)

HOW TO MAKE SLOW COOKER/INSTANT POT MOZZARELLA STUFFED MEATBALLS

Step 1: In a large bowl, add the ground beef, ground Italian sausage, garlic powder, salt, black pepper, bread crumbs, eggs, whole milk, parsley, and grated Parmesan. Combine and knead the mixture until uniform.

Step 2: Roll a 1.5 inch of meat mixture into a ball.

Step 3: Press down a cube of mozzarella into the center of the meatball. Gently roll the meat to coat the mozzarella.

Step 4: Do the same for the remaining meat.

Step 5: Pour 1/3 of Prego Traditional sauce into the slow cooker.

Step 6: Place one layer of meatballs in a loosely spaced layer at the bottom of the slow cooker.

Step 7: Then, cover with pasta sauce, and carefully stack more meatballs making a second layer.

Step 8: Repeat for the remaining meatballs and sauce.

Step 9: Now, set the slow cooker to high and cook meatballs for 2-2.5 hours.

SLOW COOKER/INSTANT POT MOZZARELLA STUFFED MEATBALLS (LOW-CARB, KETO)

Rebecca Slow Cooker Meatballs that are stuffed with Mozzarella are what everyone is raving about. It’s savory, juicy and so freaking delish! It’s seasoned perfectly for that superb taste! Plus, the… Main Dish Recipes SLOW COOKER/INSTANT POT MOZZARELLA STUFFED MEATBALLS (LOW-CARB, KETO) European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Fresh Mozzarella, Cut into 1/2 inch cubes
• 1 lb ground beef
• 1 lb ground Italian sausage
• 1/2 teaspoon garlic powder
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 c. bread crumbs
• 1/4 c. fine grated Parmesan
• 2 eggs
• 1/2 c. whole milk
• 1/2 c. fresh parsley
• 1 jar of Prego Traditional sauce (or similar)

Instructions

Step 1: In a large bowl, add the ground beef, ground Italian sausage, garlic powder, salt, black pepper, bread crumbs, eggs, whole milk, parsley, and grated Parmesan. Combine and knead the mixture until uniform.

Step 2: Roll a 1.5 inch of meat mixture into a ball.

Step 3: Press down a cube of mozzarella into the center of the meatball. Gently roll the meat to coat the mozzarella.

Step 4: Do the same for the remaining meat.

Step 5: Pour 1/3 of Prego Traditional sauce into the slow cooker.

Step 6: Place one layer of meatballs in a loosely spaced layer at the bottom of the slow cooker.

Step 7: Then, cover with pasta sauce, and carefully stack more meatballs making a second layer.

Step 8: Repeat for the remaining meatballs and sauce.

Step 9: Now, set the slow cooker to high and cook meatballs for 2-2.5 hours.

This Chicken and Gravy is so versatile that you can use variations and still get the same flavorful and saucy result. So, feel free to swap the chicken breasts with whatever boneless, skinless meat available; pork chops, turkey breasts, or chicken thighs. You can even use cream of mushroom instead of chicken soup and add some diced mushrooms, too. Substitute chicken broth with beef broth, add veggies (carrots or peas) and make your gravy mix. You are welcome to use canned condensed cream of chicken soup or a homemade Cream of Chicken Soup (you’ll find the recipe below). This dish never gets old, it’s a Southern classic that sure gives the whole family a hearty and warm feeling.

Ingredients

1 1/2 c. water

2 packets of chicken gravy mix

1 1/4 c. Condensed Chicken Soup

1 tsp. garlic powder

1/2 tsp. kosher salt

1/2 tsp. paprika

1/4 tsp. coarse ground black pepper

3 whole chicken breasts, boneless skinless (about a pound)

1/2 c. sour cream

How to make Slow Cooker Chicken and Gravy

Season the chicken breasts with the garlic powder, black pepper, and salt.

In a slow cooker, pour water. Add the gravy packets, condensed chicken soup, garlic powder, salt, paprika, and pepper. Whisk until smooth.

Place the chicken breasts into the slow cooker. Flip on both sides to coat the breasts well.

Cover and cook for 4-5 hours on low heat.

Once cooked, remove the chicken breasts from the slow cooker, and shred or cut (as desired).

Put the sour cream into the slow cooker and whisk until smooth. Pour over the chicken before serving.

For the Homemade gravy Mix

In a food processor, blend 3 tablespoons of chicken bouillon granules, 1/2 teaspoon pepper, and 1 1/2 teaspoons of poultry seasoning. Sift into 3/4 cup plus 1 tablespoon flour. Combine and store in an airtight container. Place in a cool dry place. This homemade gravy mix can be stored up to 6 months!

Slow Cooker Chicken and Gravy

Rebecca   This Chicken and Gravy is so versatile that you can use variations and still get the same flavorful and saucy result. So, feel free to swap the chicken breasts… Main Dish Recipes Slow Cooker Chicken and Gravy European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 1 1/2 c. water
• 2 packets of chicken gravy mix
• 1 1/4 c. Condensed Chicken Soup
• 1 tsp. garlic powder
• 1/2 tsp. kosher salt
• 1/2 tsp. paprika
• 1/4 tsp. coarse ground black pepper
• 3 whole chicken breasts, boneless skinless (about a pound)
• 1/2 c. sour cream

Instructions

Season the chicken breasts with the garlic powder, black pepper, and salt.

In a slow cooker, pour water. Add the gravy packets, condensed chicken soup, garlic powder, salt, paprika, and pepper. Whisk until smooth.

Place the chicken breasts into the slow cooker. Flip on both sides to coat the breasts well.

Cover and cook for 4-5 hours on low heat.

Once cooked, remove the chicken breasts from the slow cooker, and shred or cut (as desired).

Put the sour cream into the slow cooker and whisk until smooth. Pour over the chicken before serving.

For the Homemade gravy Mix

In a food processor, blend 3 tablespoons of chicken bouillon granules, 1/2 teaspoon pepper, and 1 1/2 teaspoons of poultry seasoning. Sift into 3/4 cup plus 1 tablespoon flour. Combine and store in an airtight container. Place in a cool dry place. This homemade gravy mix can be stored up to 6 months!