Category Archives: Crockpot

Easy Slow-Cooker Mexi-Chicken

A while back I wasn’t feeling well and my sweet friend Jen brought over some food so I wouldn’t have to cook. One of the things she brought was this crockpot chicken. She said you could either eat it like a taco, as her husband does, or do like she does and have it on nachos. I opted for the nachos and it was SO good!

I think I’ve made and posted something similar before, but this recipe blows that one (just chicken breasts and salsa) out of the water. It is incredibly easy to prepare, in fact I made it one morning when I was running really late and it didn’t set me back too badly time wise! You can even use frozen chicken breasts, without defrosting. Do yourself a favor and make it soon, you’ll love it too!

Easy Slow-Cooker Mexi-Chicken

Easy Slow-Cooker Mexi-Chicken

Easy Slow-Cooker Mexi-Chicken
Recipe by Jennifer D.

3 boneless, skinless chicken breasts (frozen ok)
1 jar favorite salsa (I used one with corn & black beans in it)
1 can black beans, rinsed and drained (optional)
1 packet taco seasoning
1 block cream cheese


Spray crockpot bowl with nonstick spray. Place chicken breasts in the bottom (it is fine if they are frozen). In a bowl, mix together the salsa and taco seasoning. Pour the rinsed and drained black beans over the chicken, then pour the salsa mixture over that. Cover and cook on LOW for 8 hours. When only 30 minutes remain, add the cream cheese. When done, shred the chicken with forks and stir to mix everything together well. Serve as tacos or nachos (or whatever other way you want!).


Crockpot Pork Chops with Awesome Sauce

Gimme what you got for a pork chop!  I don’t know why I always end up singing that when I make pork chops.  I don’t know.  Anyway.

I had some pork chops in the freezer so I set out to find a “good crockpot recipe” using them.  The Crockin’ Girls website has a recipe called the Most Amazing Pork Chops Ever.  I wasn’t sure if I believed all that but the recipe called for blessed little, all things I happened to have on hand (with the exception of only one or two things), so I gave it a whirl.  It turns out they were not exaggerating.  Seriously yummy stuff!  The sauce/gravy (I hate gravy so I will call it sauce) is really what made it.  You will want to get some nice bread, maybe a sourdough, for dipping and sopping up that sauce.  Or you can just use a spoon.  I won’t judge you.  I used a small package of pork chops but it makes a lot of sauce so you can easily use a larger package.

The recipe called for a packet of dry onion soup mix, which I THOUGHT I had, but turned out I didn’t.  What I did have was Lipton Savory Herb with Garlic soup mix, so I used that.  It was SO good that I will make that change every time I make this.  My husband said “whatever you did this time, do it again!”  The picture isn’t great, it’s really hard to make a pork chop with gravy look good, I learned.

Crockpot Pork Chops with Amazing Sauce

Crockpot Pork Chops with Awesome Sauce
Recipe adapted from The Crockin’ Girls

1 pkg. pork chops (mine were boneless, with four in it)
1 can Cream of Chicken Soup
1 envelope Lipton Savory Herb with Garlic soup mix
1 pkg. dry pork gravy mix (I used McCormick brand)
1.5 cups chicken broth


Spray the crock with nonstick spray and set the pork chops inside.  In a medium-sized bowl, mix the rest of the ingredients together.  Pour on top of the pork chops and cover, then cook on LOW 8 hours.  Serve with rice or mashed potatoes.

Butter Chicken Pizza

We love pizza at our house.  You can put pretty much anything you could imagine on pizza, there are no rules.  You can make breakfast pizza, dessert pizza and this post is about pizza made using leftovers!

I recently made the Crockpot Butter Chicken from Food & Whine and they had another post about making pizza using the leftovers.  While we loved the butter chicken, I have to say I think we loved the pizza even more!  It was so good!  I’m tempted to make a pot of butter chicken and then just divide it in ziplocs to freeze to make pizzas!  We made it two nights using the leftovers.  So easy and SO yummy!

Butter Chicken Pizza

Butter Chicken Pizza
Recipe from Food & Whine

1 store-bought pizza crust
leftover butter chicken
fresh baby spinach
grated Mozzarella cheese

Preheat oven according to directions on the pizza crust wrapper.  Generously spread the butter chicken with its’ sauce over the pizza crust.  Top with spinach, then mozzarella cheese.  Bake until cheese is melted and slightly browning.

Crockpot Butter Chicken

My husband and I love Indian food.  Unfortunately for us, our favorite Indian restaurant is 2 hours away, so we have to make do with cooking it at home.  I think a lot of people are intimidated in trying to cook foods from other cultures because the seasonings and ingredients are so different from our own, but there really isn’t anything to be scared of.

This recipe is a great choice if you’re just trying to expand your taste horizons.  It’s very easy to make, you really just throw everything in the crockpot!  I added about a tsp of curry powder just because I like it, it’s optional really.  I had never had this particular Indian dish but I was a big fan, it was delicious!  We liked it even more using the leftovers on a pizza!

Crockpot Butter Chicken

Crockpot Butter Chicken
Recipe slightly adapted from Food and Whine

1.5 lbs. boneless skinless chicken breasts
2 tbsp butter
1 medium onion, chopped
2 cloves garlic, chopped
1 tsp ginger (I used fresh ginger, with a microplane to shred it)
1.5 tsp chili powder
3/4 tsp turmeric
1/2 tsp cinnamon
1/2 tsp cumin
1 tsp curry powder
2 tsp tandoori paste
1 (19 oz) can diced tomatoes
1 (19 oz) can crushed tomatoes
1.5 cups chicken broth
1 tbsp brown sugar
1/2 tsp salt
1/4 tsp ground pepper
1/3 cup light sour cream
1 tbsp peanut butter


Spray the interior of the crockpot dish with nonstick spray.  Add all ingredients except for the sour cream and peanut butter.  Cook on LOW for 8 hours.  Shred the chicken with two forks and add the sour cream and peanut butter, stir in and allow to warm.

Serve over rice with some naan (optional).


Slow-Cooker Easy BBQ Ribs

It’s August, which in Louisiana means it’s really too hot to even go outside.  You don’t see people walking at the park, no kids riding their bikes.  The heat index is usually around 115.  You certainly don’t often see people outside grilling.  Who wants to stand over a flame in that kind of heat?

Crockpots are great for summer cooking, since they get the job done without heating up your whole house.  I couldn’t wait to try the crockpot ribs recipe I saw on Pinterest, but I was a little hesitant.  I just wasn’t sure how that would go.  I decided to finally give it a try and was so incredibly pleased.  Let me tell you, these ribs were TENDER.  Like hard to get out of the pot tender.  They just wanted to fall apart.  They are fantastic.  My husband says he thinks they’re better than his bbq ones.  I didn’t use the seasoning mixture it called for, simply because I had some on hand (Sweet Pecan Rub from Red Stick Spice) that used those ingredients, but I’ll post the recipe anyway with the seasonings.  Whatever you do, do not skip the broiler step.  It takes great ribs and just makes them better.  Mmm…

Note:  I normally use my bigger 6 qt slow cooker, but used my smaller 4 qt one for this because the ribs kept wanting to slide down since there was so much room.  If you don’t have a smaller one, you could make a ball out of foil to fill in some of the space.

Slow-Cooker Easy BBQ Ribs

Slow-Cooker Easy BBQ Ribs
Recipe from Mmm… is for Mommy

1.5 tbsp sweet or smoked paprika
1 tbsp light brown sugar
1/8 tsp cayenne pepper
salt & pepper to taste
2.5 lbs pork back ribs – leave the membrane on the back to help hold them together
1 cup of your favorite bbq sauce, I used Stubbs
Nonstick spray

Mix the seasonings together in a small bowl, then rub all over both sides of the ribs.  Spray the crock pot bowl with nonstick spray, then place the ribs on their sides against the wall of the crockpot, thick side down and meaty side against the wall.  Drizzle your cup of bbq sauce over them, then cover and cook for 7 hours on LOW.

When 7 hours are up, cover a cookie sheet (rimmed pan) with foil, then place a rack inside of it (I used a cooling rack).  VERY carefully remove the ribs from the slow cooker and place on the rack, meat side down.  They are going to try to fall all apart!  Place a strainer in a small saucepan and carefully pour the liquid that is remaining in the crockpot through the strainer.  Remove the strainer with the debris and bring the liquid to a boil.  Allow to cook, at a boil, for 15 minutes or until the liquid has reduced by a third.   Turn the broiler on to low and baste the ribs with the thickened liquid.  Make sure your oven rack is about 10 inches under the broiler element.  Cook under the broiler for three minutes before removing and carefully flipping over, meaty side up.  Baste again and cook for 9 minutes under the broiler, basting a couple of more times during that 9 minutes.

Remove and enjoy!  You can serve the remaining sauce on the side.

All you need to make great ribs!

Christen’s Spaghetti & Meatballs, Slow-Cooker Style!

One of my favorite foods is spaghetti with red sauce.  I could eat it every day and probably not get tired of it.  But I know James would so I try to limit my cooking it to once a month or so!

As you know I have a deep love for my crockpot, so I figured why not try to make my spaghetti in there?  When I make meatballs, I like them to cook in the gravy a long time, that way they aren’t all tough like they are if you cook them in a skillet first.  A slow-cooker seemed the perfect solution for this, and it worked great.  You simply dump all the ingredients into the slow cooker and mix it up well, assemble your meatballs and plop them into the sauce and let it cook.  Couldn’t be easier.  I’m thinking this would be easily assembled the night before even.  I’ll definitely be cooking them this way more often (well as often as he lets me!).

Slow-Cooker Spaghetti and Meatballs

Slow-Cooker Spaghetti & Meatballs
My own recipe

1 onion, diced
2 cloves garlic, chopped
1 can fire-roasted diced tomatoes
4 small cans tomato sauce
2 small cans tomato paste
A couple of dashes of Worcestershire sauce
1/4-1/2 cup red wine (optional)
1 tsp white granulated sugar
4-5 fresh basil leaves, chopped (or 1-2 tsp dried Italian seasonings)
2-3 fresh stems of thyme
1 tsp oregano
2 bay leaves
seasonings to taste:  Tony’s, garlic and onion powders, salt, red pepper flakes
1 lb. ground beef
1 egg
1/2 cup bread crumbs
1 tsp Italian seasonings
1 tsp salt
1/2 cup Parmesan cheese

spaghetti noodles for serving


Spray the crockpot dish with nonstick spray.  Add all of the sauce ingredients to the dish, mix well.

In a medium-sized bowl, mix the meatball ingredients just till mixed.  Don’t over mix, or they’ll be tough.  Place them into the crockpot, sinking them down into the sauce.

Cover and cook on low for 8 hours.  When done, taste for seasoning, remove bay leaves and thyme sprigs, then serve over pasta.


Crockpot Tomato Basil Parmesan Soup

I love tomato basil soup, and so do a few friends I know (ahem, Morgan) so this recipe should appeal to you.  Plus, it’s a crockpot recipe, which just makes it that much better!

I spotted this recipe on Pinterest recently and didn’t take long at all to decide to make it.  It was definitely my kind of crockpot recipe, just throw it all in there, turn it on and go on about your day!  Despite having finely chopped the veggies, once it was done they were still a bit chunkier than I had in mind, so I simply used my immersion blender and puree’d them up.  Perfecto!

Seriously, this was so delicious and simple, and really budget friendly so I have a feeling it will be gracing our table often.  We had the soup with a side salad, but I’m betting a grilled cheese sandwich would be great also!

Crockpot Tomato Basil Parmesan Soup

Crockpot Tomato Basil Parmesan Soup
Recipe from 365 Days of Slow-Cooking

2 14-oz cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onion
1 tsp dried oregano, or 1 tbsp fresh
1 tbsp dried basil, or 1/4 cup fresh
4 cups chicken broth
1 bay leaf
1/2 cup all-purpose flour
1 cup Parmesan cheese
1/2 cup butter
2 cups half and half, warmed (I used fat-free)
1 tsp salt
1/4 tsp black pepper

Add all of the ingredients through the bay leaf to the crockpot (which has been sprayed with nonstick spray).  Cover and cook on LOW for 5-7 hours, until the vegetables are soft.

Thirty minutes before serving, melt butter in a large saucepan over low heat, then add the butter.  Stir constantly for 5 minutes, then add one cup of the hot soup to this roux.  Once all mixed, add another three cups.  Whisk until smooth, then add all of this back to the crockpot.  Add the Parmesan cheese, warmed half and half and your seasonings.  Taste for seasoning and add extra seasoning or extra basil and oregano as needed.  Cover and cook for another thirty minutes on LOW before serving.

If needed, you can use an immersion blender and puree.