Most of my favorite recipes come from Betty Crocker, so naturally, I happen to love their recipe for slow cooker chili. This chili has a very short ingredient list, but is very filling since it uses double the amount of ground beef as most chili recipes. It’s hearty and delicious! Check out their original recipe here!
2 lb lean (at least 80%) ground beef
1 cup frozen chopped onion
2 cloves garlic, finely chopped
1 can (28 oz) petite diced tomatoes
1 can (16 oz) chili beans in sauce, undrained
1 can (15 oz) tomato sauce
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
In 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
In 4- to 5-quart slow cooker, mix beef mixture and remaining ingredients.
Cover and cook on Low heat setting 6 to 8 hours.
I hope you enjoy this one during the winter months!
More fall soup fun! This is another easy slow cooker soup that pairs with nearly anything or can be served as an entrée. It’s perfect for a crisp fall day. This recipe comes from Creme de la Crumb-check out their original recipe here!
2 15-ounce cans diced tomatoes
1 10-ounce can tomato sauce
¼ cup fresh basil, finely chopped
3 teaspoons minced garlic
1 tablespoon salt
1 teaspoon pepper
1 cup frozen diced onion
1 cup heavy cream
4 cups chicken or vegetable broth
2 cups shredded parmesan cheese
3 tablespoons butter
¼ cup flour
1 cup heavy cream OR half & half
Add tomatoes, tomato sauce, and next 7 ingredients (through broth) to a slow cooker/crockpot. Cover and cook for 2 hours on high or 4-8 hours on low (if you are home, give it a stir every now and then and scrape down the sides).
About 30-40 minutes before serving, thoroughly blend all ingredients in slow cooker using an immersion blender. Alternately, blend ingredients in blender or food processor and return to crock pot.
Prepare the roux. Begin by melting the butter in a medium sauce pan over medium heat.
Add flour to melted butter and stir until flour clumps up. Slowly whisk in the heavy cream (or half & half) until mixture is thickened and smooth. Add roux and parmesan cheese to crockpot and stir to combine.
Allow to cook another 20-30 minutes until cheese is completely melted. Give it a good stir before serving. Top with additional basil and parmesan cheese if desired.
There you have it-comfort food from scratch! This is one of my favorite soup recipes because the soup is thick, has a rich flavor, but doesn’t make your stomach feel so heavy you’re miserable. In the past I have served this soup in bread bowls (frozen Panera bread bowls are my go to-check to see if your local grocery store carries them here). I have also paired this soup with paninis made on the George Foreman grill for an extra bit of crunch. Any way you choose to serve this soup, it’s sure to be a hit!
You can’t get any easier than this recipe. You don’t even have to chop potatoes… or onion! What makes this recipe so great is the leftovers may just taste even better than the first time. Oh, and it has bacon… who doesn’t like bacon??? I modified Betty Crocker‘s recipe to create this simple set-it-and-forget-it soup recipe. Check out the original here!
1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1/2 cup frozen chopped onion (from 12-oz bag), thawed
1 medium stalk celery, diced (1/2 cup)
1 carton (32-oz) chicken broth
1 cup water
3 tablespoons all-purpose flour
1 cup milk
1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
1/4 cup crumbled bacon (more or less according to taste)
4 medium green onions, sliced (1/4 cup)
In slow cooker, mix potatoes, onion, celery, broth and water.
Cover; cook on Low heat setting 6 to 8 hours.
In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.
This is a recipe I typically make when I don’t know what to make or when I have nothing in the house to put together for a meal. I don’t typically keep celery on hand, so if I happen to not have any on hand, I simply omit it. I also don’t typically have an American-Cheddar blend cheese in the fridge, so I use whatever we happen to have. Colby-Jack and mild Cheddar have been favorites of mine in this recipe. I also omit green onion if I don’t have it.
Wait for a crisp, fall day and fill up on this one!
Fall is coming… I repeat, FALL IS COMING! Soup is one of my favorite things to make because it’s easy, filling, and makes great leftovers. When the autumn air starts rolling in this recipe is a must have. I found this recipe over at Real Food & Ice Cream. Check out the original recipe here! I made a few changes to the original to make things a little quicker and easier on a weeknight.
3 pounds sweet potatoes, peeled and cut into 1 inch cubes
½ cup yellow onion, chopped (I use frozen diced onion to speed up the process a bit and… NO CHOPPING!)
4 cups chicken broth
½ teaspoon salt
¼ teaspoon cinnamon
¼ teaspoon nutmeg
1 cup milk
6 slices bacon, chopped
2 teaspoons pure maple syrup
Since bacon will be served with this soup, make bacon prior to serving by pan frying or microwaving the desired amount of bacon.
Put the sweet potatoes, onion, chicken broth, salt, cinnamon and nutmeg in the slow-cooker. Cook for 4 hours on high or 8 hours on low, until the sweet potatoes are soft.
Add the milk to the slow-cooker and puree until smooth using an immersion blender, set aside on warm. Alternatively, blend in batches in a blender.
Ladle the soup into bowls (about 1-1/2 cups each) and top with maple syrup and crumbled bacon.
I have always wanted to make Shepherd’s Pie, but figured it was way too difficult for my level of expertise (aka… pull something out of the freezer and stick it in the oven…). So… Pinterest to the rescue! I came across this recipe while scrolling through Pinterest and adapted it a bit according to ingredients I had on hand as well as some substitutions that made my life MUCH easier (hey… this was already an easy recipe and I did you a solid and made it even easier…). I also increased all of the original ingredients to make a large back quickly to freeze a few and have one for dinner.
Bob Evan’s Original Mashed Potatoes (refrigerated-I usually use about 2 regular size containers)
2 Tbsp olive oil
1 cup frozen, chopped onion, thawed
1 cup frozen peas and carrots
1 cup frozen corn
3 lbs lean ground beef
2 Tbsp Worcestershire sauce
4 tsp allspice seasoning
2 tsp salt
1.5 cups beef stock
2 Tbsp flour
Shredded Cheddar (for topping)
Heat a large frying pan over medium heat. Add the olive oil and onions. Cook for 2-3 minutes until onions start to become translucent.
Add the ground beef and cook until no longer pink. Drain off any excess fat.
Add the Worcestershire sauce, salt and allspice seasoning into the cooked meat mixture and stir until incorporated.
Sprinkle flour over the top of the mixture and pour in the beef stock. Stir together and allow sauce to bubble and thicken some. Once the sauce has thickened, add the frozen vegetables. Give it a quick stir to combine and remove from the heat.
Spread the meat mixture out evenly along the bottom of 2 9×13 or 3 (I am usually able to fill 3-4 full with this recipe) 8×8 casserole dishes or foil pans. Spoon the mashed potatoes over top of the meat. Use enough of the mashed potatoes to make about 1/2 inch layer on top of the meat.
Add 1 cup of shredded Cheddar over mashed potatoes (if desired). Cook in the oven at 350 degrees F until heated through and the potatoes are golden brown on top, about 20 to 25 minutes. Or, prepare for the freezer by wrapping in aluminum foil and plastic wrap. Store in the freezer for up to one month. Defrost overnight in the refrigerator before baking.
A little prep goes a long way in this recipe. By double the recipe I can usually get 4 full meals out of this one!
I love pulled pork, but never really knew how to make tender pulled pork in the crock pot. I always used pork tenderloin, which never yielded good results. I mentioned this to my mom one day and she said “oh! You need a shoulder butt!”. Never knew that was a thing. Well, it is a thing… and it makes for awesome pulled pork! They had them on sale this week, so… pulled pork all around! It made for a hearty meal everyone loved. It cooked all day and was ready for dinner with minimal prep beforehand. Thumbs up for a weeknight meal.
Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork and slaw onto the toasted buns.
I skipped the toasted buns part… ain’t nobody got time for that. I did, however, add slaw to the ingredient list because I love slaw with my pulled pork!