Crockpot Taco Meat

Thanks to Eating on a Dime for teaching me something new-I never had made taco meat in the crockpot before! It was DELICIOUS and perfect for us to come home to dinner already prepped!

Ingredients

• 2 pounds lean ground beef (I like to add chorizo and ground beef)
• 1 cup salsa
• 3 tablespoons taco seasoning

Instructions

• Place the ground meat (raw) in the crock pot.
• Pour the salsa on top and sprinkle with the taco seasoning mix.  (We use homemade taco seasoning.)
• Cover and cook on low for 6-8 hours or on high for 3-4 hours until no longer pink. Use a spoon to break up the taco meat and serve.

Notes

I like to break up the taco meat 30 minutes before serving. Also, you could use frozen ground beef but you will need to cook for an additional hour on high.  

Chipotle Turkey Sweet Potato Chili

Wasn't quite sure how my husband and kids would like this one, but they gobbled it up! Super healthy and delicious and we didn't even have leftovers! Winning! Thanks, Real Food Dieticians!

INGREDIENTS

• 1 Tbsp. cooking fat of choice such as avocado oil or olive oil
• 1 lb. lean ground turkey
• 1 cup diced yellow onion (about ½ large)
• 3 garlic cloves, minced
• 28-ounces fire-roasted canned diced tomatoes (may sub regular canned diced tomatoes)
• 1 medium or large sweet potato, peeled and cut into small cubes
• 2 cups chicken broth
• 2 tsp. chili powder 
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• 1/4 – ½ tsp. chipotle powder (may sub smoked paprika) 
• Salt and pepper to taste
• Optional Toppings: Chopped fresh cilantro, diced avocado, or lime wedges

INSTRUCTIONS

Stove top Directions

1. Heat oil in a medium or large pot set over medium-high heat.
2. When oil starts to shimmer, add ground turkey. Break up turkey with a wooden spoon and cook 5 minutes.
3. Add onions and garlic and continue to cook an additional 8-10 minutes or until onions are translucent and meat is almost cooked through.
4. Turn up the heat to high. Add tomatoes, sweet potatoes, broth, and seasonings and bring to a boil.
5. Reduce heat to medium-low and simmer uncovered 10-15 minutes until chili is hot and sweet potatoes are tender. A longer simmer will intensify the flavors and leftovers are even better the next day.

SLOW COOKER DIRECTIONS

1. Heat oil in a medium saucepan set over medium-high heat.
2. When oil starts to shimmer, add ground turkey. Break up turkey with a wooden spoon and cook 5 minutes.
3. Add onions and garlic and continue to cook an additional 8-10 minutes or until onions are translucent and meat is almost cooked through.
4. Transfer meat to the slow cooker. Add remaining ingredients; tomatoes through chipotle chili.
5. Cover and cook on LOW heat for 6-7 hours or until sweet potatoes are tender. Taste and season with salt and pepper before serving.
6. Serve with optional toppings, if desired. 

Slow Cooker Olive Garden Chicken Pasta

 This is another winner for those busy school nights when you need to have a fast meal made ahead of time! Thanks to Incredible Recipes for this one!

Ingredients

• 1.5-2 pounds boneless skinless chicken breast
• Only use 8 oz. of the Olive Garden Italian dressing from a 16oz bottle
• 1 cup freshly grated parmesan cheese jarred is fine too
• 1/2 tsp. black pepper
• 1/2 tsp of parsley
• 1/4 cup of melted butter
• 8 oz Chicken broth
• 4 oz heavy cream
• 8 ounce block of full fat cream cheese
• 16 ounces penne pasta

Instructions

• Add the chicken breasts to the bottom of your slow cooker.
• In a separate bowl, mix the Olive Garden Italian dressing, cream, butter, broth, parmesan, pepper & parsley until combined.
• Pour the mixture over the chicken breasts
• Place the cream cheese on top.
• Place the lid on the slow cooker and cook on high for 4 hours or low for 5-6 hours.
• When the chicken is tender boil your pasta according to box directions and drain.
• Shred the chicken with 2 forks mixing everything together.
• Toss the pasta in with the chicken and sauce and sprinkle with extra parmesan cheese if desired.
• Serve & ENJOY!

Crockpot Cheeseburger Soup

 This is such a good dinner for these chilly nights and especially when you're busy and need to have a crockpot meal! Full of goodness and veggies-I substituted the celery with broccoli because it's what I had. This would be a great way to throw in leftovers! Thanks, Life in the Lofthouse for this recipe!

Ingredients

4 small russet potatoes peeled and diced

1 small white or yellow onion chopped

1 cup shredded carrots

1/2 cup diced celery

1 teaspoon dried basil

1 teaspoon dried parsley

3 cups chicken broth

1 pound lean ground beef (I used ground sausage to add more flavor)

3 Tablespoons butter

2 Tablespoons all-purpose flour

2 cups milk I use 2%

1/2 teaspoon salt

1/2 teaspoon black pepper

1 package (16 ounces) Velveeta processed cheese, cubed OR 2 cups shredded cheddar cheese

Instructions

Place potatoes, onions, carrots, celery, dried basil and parsley in a large crock pot. Pour chicken broth over vegetables. Cover with lid. Cook on low heat 6 to 8 hours OR on high heat 4 to 5 hours or until potatoes are tender.

About 45 minutes before serving, cook and crumble ground beef in a large skillet over medium-high heat. Drain any grease. Pour cooked ground beef into crock pot. Carefully wipe out hot skillet with a paper towel then add butter. When butter is melted whisk in flour and cook until golden brown and bubbly (about 1 minute.) Whisk in the milk, salt and pepper. Pour mixture into the crock pot and stir to combine everything.

Add the cubed velveeta cheese or shredded cheese to crock pot. Stir again. Cover with lid and cook another 30 minutes or until cheese is melted.

Serve and enjoy!

Notes: Cook Time: 6 to 8 hours (because all crock pots heat differently)

Crockpot BBQ Pulled Chicken

This amazingly delicious, easy, and versatile meal (and its picture) comes from Easy Chicken Recipes! I served ours on buns, but you could put over rice, mashed potatoes, salad, in burritos or tacos--the sky's the limit! A good pulled chicken recipe is perfect for these busy weeknights.

Ingredients

1-1/2 cups BBQ sauce

1/4 cup apple cider vinegar

2 tablespoons brown sugar

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

2 pounds boneless skinless chicken breasts

Instructions

In a bowl, whisk together the BBQ sauce, apple cider vinegar, brown sugar, onion powder, and garlic powder.

Place the chicken breasts in the bottom of the slow cooker.

Pour the sauce over the chicken breasts, covering them fully.

Cook the chicken on high for 2-3 hours or on low for 4-6 hours.

Shred the chicken directly in the slow cooker or remove to shred and return to the sauce.

Give the chicken a good stir to coat it in the sauce.

Slow Cooker Queso Chicken Tacos

This was one of my favorite chicken dishes I've had maybe ever! I loved it! And what's not to love about an easy crockpot recipe on a weeknight?! Picture and recipe from Sweet Little Blue Bird.

Ingredients

2 pounds boneless skinless chicken breasts
1 packet (1 ounce) of your favorite taco seasoning or use homemade
10 ounce can of Rotel with lime juice and cilantro (you can use Original Rotel too, or use homemade Rotel – Tomatoes and Green Chilies)
4 ounce can mild diced green chiles
1/2 cup chicken broth
3/4 cup salsa con queso – use your favorite brand or use homemade
taco shells, hard or soft
favorite toppings – lettuce, tomato, cheddar cheese, onions, jalapenos, sour cream, guacamole, fresh lime, cilantro, hot sauce, queso


Directions

Lightly spray slow-cooker with non-stick cooking spray.

Place chicken in single layer and sprinkle chicken evenly with taco seasoning. In a medium size bowl add Rotel, green chiles and chicken broth and mix well. Pour evenly over chicken.

Cook on low for *6 to 8 hours, or on high for *4 to 6 hours. Cooking times may vary depending on your slow cooker, adjust accordingly.

When ready, drain excess liquids leaving just a smidgen behind (I use a soup ladle), then shred chicken using two forks. Last, spoon queso on top and gently mix with chicken, coating chicken evenly. Cover and cook on low for 20 minutes or until heated through. Serve with tortillas (hard or soft shell) and your favorite taco toppings. Enjoy!

Slow Cooker Crack Chicken

 

Hopefully by now you've seen this recipe floating around, but if not, it's a great one to try! It tastes great and we loved it on ciabatta rolls! Recipe and picture from Cookies and Cups!

Ingredients

• 2-3 lbs boneless chicken breasts
• 2 (8 oz) blocks cream cheese
• 2 (1 oz) packets dry Ranch seasoning
• 8 oz bacon, cooked crisply and crumbled

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Instructions

1. In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.
2. Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
3. Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.
4. Add in crumbled bacon and stir to incorporate.
5. Serve warm.

Mississippi Pot Roast

 

This is THE only roast recipe you really need, in my opinion. If you're looking for a hearty pot roast served over mashed potatoes on a Sunday afternoon, this is it. Picture and recipe from The Country Cook--I owe her!! Try this recipe with chicken next!! You won't regret it!!
 

Ingredients

• 1 3 lb chuck roast
• 2 tbsp olive oil or vegetable oil
• salt & pepper to taste
• 1 packet ranch dressing mix
• 1 packet dry onion soup mix
• 1/2 cup salted butter 1 stick
• 8 peperoncini peppers (find by the pickles/salad dressings)

Instructions

1. Heat up a large skillet on high.
2. Add oil to hot skillet.
3. You want it really hot here to brown or "sear" the beef quickly.
4. Take a paper towel and make sure you dry both sides of the pot roast.
5. Season with a little bit of salt and pepper.
6. Once the skillet is nice and hot, add the roast.
7. Allow the roast to cook for about 2-3 minutes until it is golden brown.
8. Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.

9. Transfer meat to slow cooker.
10. Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast.
11. Top with a stick of butter then place peppers on and around roast.
12. Cover and cook on low for 8 hours.
13. Take two forks and start shredding the meat.
14. Discard any big fatty pieces.

Recipe Notes

You can skip the browning step if you are in a rush, or just don’t feel like it. (I always do just because I make a huge roast). If you prefer, you can cut up the peppers and stir those into the meat mixture for an extra kick of flavor.

Serve with mashed potatoes.

Kalua Pork

Picture and recipe from Le Creme De La Crumb. Haven't made an easier recipe in the crockpot yet and hard to match how amazingly delicious it was, too! Definitely keeping this recipe on hand! Perfect for large families or a crowd--shred this over rice, on tacos, in soup, on rolls, salad, whatever!

Ingredients

• 1 4-pound pork shoulder roast (or similar roast, size can vary a bit too)
• 1 tablespoon liquid smoke (you can find this in almost any grocery store)
• 1 tablespoon Himalayan pink salt (sold in most grocery stores)

Instructions

1. Lightly grease your slow cooker with nonstick spray. Pierce the roast all over with a fork. Place in slow cooker.
2. Pour liquid smoke evenly over the roast, then sprinkle with the salt.
3. Cover and cook on low for 8-12 hours. (For a larger roast you'll need closer to the 12 hours)
4. Uncover, pull pork apart with 2 forks. Serve alone or you can serve it over rice, in tacos, salads, and more!

Notes:

If you want to use a really big roast you can double the liquid smoke and salt and keep the extra meat stored in an airtight container in the fridge all week long for incredible leftovers and quick fix meals!

Pioneer Woman's 7-Can Soup

  

This has been the perfect soup to throw in on busy soccer nights this fall! Recipe and picture from the always-lovely, Pioneer Woman!

 INGREDIENTS

• 1 can Meat-only Chili
• 1 can 15-ounce Kidney Beans
• 1 can (15 Ounce) Pinto Beans
• 1 can (15 Oz. Size) Black Beans
• 1 can 15-ounce Diced Tomatoes
• 1 can (15-ounce) Corn (I Used Fiesta Variety)
• 1 can (10 Ounce) Rotel
• Salt And Pepper, to taste
• 8 ounces, weight Velveeta, Cubed (I use shredded cheddar)

Instructions

Without draining the cans, empty the corn, chili, kidney beans, pinto beans, black beans, tomatoes and tomatoes with green chilies into a large pot over high heat. Bring to a boil, reduce the heat and simmer for 10 to 15 minutes to bring all the flavors together. Add salt and pepper as needed.

Dice the cheese and stir it into the soup until melted. Serve immediately.

Slow Cooker Turkey Pumpkin Chili

I love this recipe from Queen Bee. So yummy for fall!

INGREDIENTS

2 pounds of ground turkey

1/2 tsp olive oil

1 onion, chopped

3 garlic cloves, minced

1 teaspoon, chili powder

2 bay leaves

2 teaspoon, cumin

1 teaspoon, oregano

2 cans white northern beans or navy beans (15 oz), rinsed and drained

2 cups chicken broth

15 oz pumpkin puree (NOT pumpkin filling)
Make your own with a $0.99 Sugar Pumpkin – here’s my tutorial for homemade pumpkin puree. I actually threw my into the crockpot frozen, since I had frozen the puree in 1 cup increments.

4.0 oz – 4.5 oz canned chopped green chili

salt and pepper to taste

Optional garnishes: chopped cilantro, chives, sour cream, avocados, chips

HOW TO PREPARE

1.) Heat a large saute pan over high heat and lightly spray with oil. Add ground turkey and cook, at least five minutes, until lightly browned.

2.) Add cooked turkey to slow cooker

3.) Add all the other ingredients to the slow cooker.

4.) Cover and cook on high for four (4) hours or low for eight (8) hours

5.) Remove bay leaves, adjust seasoning to taste and serve!

Crockpot Beef Vegetable Soup

Recipe & photo from New Leaf Wellness. Such a hearty meal, perfect for fall or winter nights!

Ingredients:
8 medium sized carrots (1 lb), peeled and sliced
2 medium sized zucchinis, chopped
1 medium yellow onion, chopped (about 1 cup)
1 can (15 oz) cannelini beans (white kidney beans)
24 oz of your favorite pasta sauce
1 lb. lean ground beef
4 cups chicken broth--needed ON COOKING DAY

*Throw everything into the crockpot (or a gallon ziploc bag if freezing for later). Cook on low 6-8 hours or until carrots are tender and beef is cooked through.

Crock Pot Chicken Bacon Ranch Pasta

Made this as a freezer meal this month and am so excited to taste it! It was easy and quick to assemble and has lots of my favorite foods in one dish! Recipe from Julie's Eats & Treats.

Ingredients

• 3 garlic cloves, minced
• 1 package ranch dressing mix
• 1 10.75 oz can condensed cream of chicken soup
• 1 cup Greek yogurt (or sour cream)
• 1 lb boneless, skinless chicken breasts
• 1/2 c. Real Bacon Bits
• 3 cups pasta

Instructions

1. Place Crock Pot Liner in crock pot or spray insert with non stick cooking spray. Place chicken breast in liner.
2. Mix cream of chicken soup, Greek yogurt, garlic and ranch dressing mix, bacon bits in a small bowl. Pour over chicken.
3. Cook on high 3 1/2 hours or on low for 6-7 hours.
4. When chicken is done cook pasta according to directions. Serve with chicken mixture.

Read more at http://www.julieseatsandtreats.com/2013/07/crock-pot-chicken-bacon-ranch-pasta/#HkK08RRlKAFXQQbW.99

Cafe Rio Sweet Pork

For those of you familiar with Cafe Rio, they have amazing food...this pork was always my favorite type of meat to order. We moved to a state that doesn't have Cafe Rio, so I've had to recreate it! This tastes VERY similar to the real thing! Super easy--give it a try! This recipe comes from the amazing Oh Sweet Basil!

Ingredients

• Pork Shoulder/Butt -3 to 4 pounds
• 1 Old El Paso Sauce Packet (Roasted Garlic
• 1 Cup Root Beer (A&W)
• 2 Cups Light Brown Sugar

 Instructions

1. Place the pork in a slow cooker. Mix the sauce, root beer and brown sugar in a bowl and pour all over the pork. Cook on low for 6 hours, remove the meat and shred (it should be quite easy and tender). Place the meat back in the sauce and cook on low for an additional 2 hours.
2. Serve immediately.

Ryan's Potluck Meatballs

This SUPER EASY recipe comes from my good friend, Lindsay, who is a fantastic cook. I can't wait to add this to our monthly meal rotation!

Ingredients:

5 lbs frozen meatballs

12 oz. chili sauce

12 oz. cocktail sauce

24 oz. grape jelly

*Mix up the chili sauce, cocktail sauce, and grape jelly and pour over meatballs in slow cooker. Heat until warm.

Jambalaya (Freezer-Friendly)

This recipe comes from Loving My Nest, with just a couple minor changes. Each recipe makes two bags, so if you're just wanting one, cut everything in half.

4 bell peppers
1 large onion, chopped
1 large (32oz) can of diced tomatoes (leave the juice)
2 cloves garlic, diced
2 bay leafs
1 lb large shrimp, raw and de-veined
4 oz. chicken, diced
1 lb. spicy Kielbasa sausage

2 c. okra (optional)
2 tsp Cajun Seasoning

Split all ingredients except chicken broth to two gallon zip lock bags. (2 bell peppers in each bag, 1/2 onion in each bag….) This recipe makes 2 meals worth. If you have a really large (6.5qt or larger) crock pot you could cook all of this at once or if you had a large family to feed, otherwise split this into two. (Either way you'll have to put it in two bags because there's so much food--if you're wanting to make it one meal though, just label your bags "Jambalaya 1 of 2", "Jambalaya 2 of 2"). Freeze flat. On day of cooking add 1 cup chicken broth and cook on low for 6 hours.

Easy Tamale Pie

I adapted this recipe from this month's Taste of Home magazine and it was awesome! My kids gobbled it up, too, which I loved because it's pretty healthy!

1 lb. ground turkey
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
1 can (15 oz) black beans, rinsed and drained
1 can (14.5 oz) diced tomatoes, undrained
1 can (11 oz) whole kernel corn, drained
1 can (10 oz) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 pkg (8.5 oz) corn bread/muffin mix
2 eggs, lightly beaten
1 cup (4 oz) shredded Mexican cheese blend

*In a large skillet, cook turkey until no longer pink. Stir in seasonings.
*Transfer to a crockpot. Stir in beans, tomatoes, corn, enchilada sauce, green onions and cilantro. Cook on low 6-8 hours or until heated through.
*In a small bowl, combine muffin mix and eggs; spoon over turkey mixture. Cook on low 1-1 1/2 hours longer or until a toothpick inserted in corn bread layer comes out clean.
*Sprinkle with cheese; let stand, covered, 5 minutes. If desired, serve with toppings. (Sour cream, salsa, avocado).

Applesauce In the Crockpot

This is such a wonderful way to make your own healthy applesauce! My baby is starting to eat solid foods, so I made up a batch for her today that she can eat off of for the week....that doesn't mean I'll be able to keep the rest of the family from eating it though! We all love it!

Apples--any kind, any amount (I usually use Fuji because they're sweet)
Cinnamon
Brown Sugar (optional--I don't use it if I'm making it for baby)

Peel and core apples, then throw slices or chunks into the crockpot. Sprinkle with cinnamon and brown sugar, if you're using. Cook on low for 4-6 hours or on high 2-4, depending on how many apples you used. (I just check it after a few hours with a fork to see how tender they are). You will LOVE how it makes your house smell while it's cooking!!

Once your apples are nice and tender, you can either mash them right in the crockpot or throw them in a blender and pulse until you reach desired consistency. As you can see, I made them very smooth, but you can leave it a little more chunky if you like. Store in the fridge.

Sweet BBQ Chicken

This is a yummy chicken dish that is perfect for freezing! Just throw all the stuff in a gallon-sized ziploc!

4-6 Chicken Breasts

12 oz bottle of BBQ Sauce

1/2 Cup Brown Sugar (I like mine really sweet, so I’ll usually do a little bit more then this)

1/4 Cup Vinegar

1/8 teaspoon of Cayenne Pepper

1 tsp Garlic Powder

Once the chicken is cleaned, I like to rub it with the Cayenne Pepper.  But, if you’re in a hurry you can just add the Chicken to a Freezer Gallon Ziplock Bag and then add the rest of the ingredients.  Once bag is closed, use your hands to mash all the ingredients together!.

To cook: Take the Freezer Meal out of the Freezer and hour before starting OR run it under some room temperature water for about 30 seconds.  Dump meal in the a Crockpot and cook on Low for 4-6 hours!

Cafe Rio Crockpot Chicken

This one comes from Over the Big Moon and goes perfect over a salad or in a burrito!

4-6 Chicken Breasts

1/2 a small bottle of Zesty Italian Dressing

1 Packet of Dry Ranch Dressing (3 TB)

1/2 Cup Water

1/2 TB of Minced Garlic

1/2 TB Chili Powder

1/2 TB Ground Cumin

To Freeze: Combine all ingredients in a Freezer Gallon Ziplock Bag.  Once ziplock bag is closed, take your hands and combine all ingredients together well.

To cook: Take the Freezer Meal out of the Freezer and hour before starting OR run it under some room temperature water for about 30 seconds.  Dump meal in the a Crockpot and cook on Low for 4-6 hours!