Slow Cooker Recipes
Oh how I love a delicious and easy slow cooker meal! This is one of my favorite Pinterest recipe finds by Recipe Chatter. With minimal prep…and I’m talking like 10 minutes max, set my slow cooker and voila!…dinner is served!
I substituted the Ritz Crackers used in the original recipe with Bread Crumbs because it is what I had on hand. I’ve even diced up carrots and mushrooms for more of a “hidden veggie” type of meatloaf. Gotta get those veggies in where you can! This is a super yummy go-to recipe for my family. Everyone loves it, even my pickiest eater!
Enjoy! ~ Lisa
WHAT YOU NEED:
- 2 pounds ground beef
- 1/2 cup chopped green peppers
- 1/2 cup chopped onions
- 2 eggs
- 1 1/2 teaspoon salt
- 1 cup Ritz cracker crumbs
- 1 1/2 cup ketchup, divided
- 1 teaspoon yellow mustard
- 1/4 cup brown sugar
HOW TO MAKE IT:
- In a medium bowl, mix together ground beef, green pepper, onion, eggs, salt, cracker crumbs, and 3/4 cups of the ketchup. Use a spoon or your hands to incorporate the mixture.
- Line your slow cooker with aluminum foil and spray with non-stick spray. Shape the meat mixture into a loaf and place in slow cooker.
- Cook on LOW for 4-6 hours (or 170 internal temp-well done). In the last 15 minutes, mix together remaining ketchup, mustard and brown sugar and spread on top meatloaf. Let cook for remaining 15 minutes.
- Let cool, slice and serve.
Image & Recipe Credit: Recipe Chatter
This is such a winner with simple ingredients and 10 minute prep! Set it and forget it in your slow cooker and you have a delicious hearty taco soup that is perfect for any occasion. Popular at potlucks and family gatherings, you may find you will need to double the recipe! 🙂
WHAT YOU NEED:
- 1 lb. Ground Beef -or- Ground Turkey
- 1 medium onion (diced)
- 1 Can Crushed Tomatoes (28 oz.)
- 1 Can Tomato Sauce (8 oz.)
- 1 Can Chili (15 oz.)
- 1 Can Whole Kernel Corn with Liquid
- 1 Packet Dry Taco Seasoning Mix (I used mild in this as my youngest is not a fan of spicy food yet)
- Toppings (optional): Fritos Corn Chips, Grated Cheese, Sour Cream, Black Olives and Advocado
HOW TO MAKE IT:
1) Brown meat and onion, drain excess grease.
2) Combine all ingredients together (including cooked meat/onion) in slow cooker, stir well.
3) Set slow cooker on LOW. Let cook until simmering about 3-4hours. You can even cook overnight on LOW and it is delicious as leftovers. The longer it simmers the better it tastes! **To cook on stovetop, just simmer for 30 mins~Voila!**
4) Add favorite toppings and serve! Mmm mmm!
I searched high and low for an easy and delicious almond recipe for a holiday treat to give to friends, neighbors, etc. For most recipes, reviews were mixed and/or they just didn’t come out as expected or pictured. So, I came up with my own! Keep in mind…this is a large batch as most recipes use half the amount of almonds. This recipe made enough to fill a dozen half pint size mason jars with a bit leftover to snack on. Honestly though, I would make this size batch whether gifting or not because they are addictive and go fast!
Total cook time: 4 hours
What you need:
6 cups raw almonds
4 tsp vanilla extract
2 egg whites
1/2 tsp salt
4 Tbsp cinnamon
1.5 cup sugar
1.5 cup brown sugar
1/2 cup water
2 cookie sheets
6 quart Slow cooker (I use a Hamilton Beach Set & Forget)
How to do it:
- In large bowl wisk egg whites and vanilla together until frothy.
- Add almonds to egg mixture. Stir to coat almonds.
- In medium bowl, mix sugars, cinnamon and salt.
- Add sugar mixture to almonds and stir.
- Spray or lightly grease slow cooker.
- Add almonds to slow cooker. Cover. Set on LOW.
- Cook for 3 hours, stirring every 20 minutes. They will look very dry like stirring in sand if you will.
- At the end of the third hour, add 1/2 cup water and stir. They will get very dark, shiny, sticky and gooey. Don’t worry! Keep cooking on low and stirring for one more hour. In the last hour I stirred them more frequently, about every 10-15 minutes. This helped prevent burning and the water absorbed quicker getting them back to a dry state, but deliciously candied!
- At the end of the fourth hour, scoop out the almonds (if you have a slotted spoon handy it works great so you scoop less excess sugar that has settled at the bottom of the crock) and spread almonds on cookie sheets lined with parchment paper. Separate any big clumps of almonds. They will have a sugary texture, not glazed.
- Let cool for 1.5-2 hours before packaging. If serving rather than packaging…slightly warm is okay and is over the moon yummy!
**I’m tempted to add some ground cloves next time. I think that would be a great add. If you try it before me, let me know what you think!
These remind me of the ones we get while waiting in line to see Santa! I made my first batch for Christmas to give in decorated mason jars for friends, neighbors and co-workers. The next batch will be all for our family gathering. We’ll see how long they last…hope I get some! 😋
What a brilliant idea for a Holiday party! Perfect winter treat!
Just mix your favorite cocoa, keep it warm in crock and set up your condiments bar….marshmallows, candy canes or peppermint sticks and caramels! Mmmmm!
Love these ideas from:
Link for a creamy hot cocoa recipe if you don’t already have a fave:
As promised! Prepped the night before, put crock in fridge overnight. Thanksgiving morning I put it on and went for a Turkey Trot Run!!!! Came home to perfectly cooked bubbly green bean casserole and the only sweat on my brow was that from trotting with my turkeys! Making them again and again and again! Enjoy!
***Modification that I made to Green Bean Casserole: I used canned green beans. I used four cans as I had doubled the recipe to have enough for a group of 10 people. Two cans would be the substitute for a single batch. 😋
Also, I think the cook time in the original recipe is too long as the onions didn’t keep form at all so I would check at 2-3 hours…if bubbly and hot then it should be close to done depending on the crock you gave.
Okay so I appeared to my family to have worked real hard making two sides to take to the big family Thanksgiving Dinner….well…confession….I made Dish #1 these BEST EVER SWEET POTATOES and Dish #2 Classic Green Bean Casserole (I will add in separate post) in my slow cookers (I have THREE…the more the merrier)!!!! Prepped the night before, put crock in fridge overnight. Thanksgiving morning I put them on and went for a Turkey Trot Run!!!! Came home to perfectly cooked DELICIOUS (seriously addictive sweet potatoes) and a bubbly green bean casserole and the only sweat on my brow was that from trotting with my turkeys! Making them again and again and again! Enjoy!
This Slow Cooker Chicken & Dumplings recipe is an EASY and delicious version of those dumplings mom used to make. Enjoy!
WHAT YOU NEED:
- 4 skinless, boneless chicken breasts (or 1-1 .5 lbs thighs)
- 2 T. butter
- 2 small cans of condensed cream of chicken soup
- 2 carrots, peeled & chopped
- 1 onion, diced
- 1 stalk celery, washed well and chopped
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
HOW TO MAKE IT:
- Place the chicken, butter, soup, carrots, celery and onion in a slow cooker.
- Fill the crock with enough water to cover.
- Cover. Cook for 5 to 6 hours on High, or 9 to 10 hours on Low.
- About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
I’ve made this several times and my family LOVES it….yes even the picky eaters! The only changes I have modified here and there have been chicken thighs instead of breasts and 32oz box of chicken broth in place of water. Every variation has been super yummy. If there are any leftovers, they aren’t around long after. Yumm-o!
Photo & recipe Source: Get Crocked (When I make mine it is more yellow in color I assume because of the chicken broth I use in place of the water)