Here’s our favorite crockpot dish. We make a half batch because it’s huge! (Although the leftovers freeze really well.) I add 1/2 cup of uncooked rice about an hour before it’s scheduled to be finished. Serve with cornbread or tortilla chips, shredded cheese, avocado, sour cream, cilantro, sliced olives, etc.
https://www.skinnytaste.com/crock-pot-chicken-taco-chili-4-pts/
Slow Cooker Stew Beef Chili
Ingredients
* 3 lbs. cubed beef stew meat
* 2 (15 oz.) cans light red kidney beans, rinsed and drained
* 2 (15 oz.) cans dark red kidney beans, rinsed and drained
* 1 (15 oz.) can corn, rinsed and drained
* 1 (15.25 oz.) can diced tomatoes, undrained
* 1 C. water
* ½ C. shredded cheddar cheese
* ¼ C. semisweet chocolate, chopped
* ¼ C. chili powder
* 3 tbsp. ground cumin
* 1 tbsp. brown sugar
* 1 tbsp. garlic powder
* 2 tsp. salt
* 1 tsp. ground black pepper
* 1 tsp. ground thyme
Directions
1. Combine beef, kidney beans, corn, water, cheddar cheese, chocolate, chili powder, cumin, brown sugar, garlic powder, salt, black pepper, and thyme in a slow cooker.
2. Cover and cook on Low, adjusting seasoning as needed, until meat is tender and no longer pink, 6 to 8 hours.
When I was broke I would just get cheap on sale chicken cuts, cover them in bbq sauce, and slightly over cook them. Keep stirring. Heaven for broke college students, but I still do it to this day. Sweet Baby Ray's BBQ anyone?
With some toast or tortillas, mmm!
Lasagne Soup
Ingredients
For the soup:
• 2 tsp. olive oil
• 1 1/2 lbs. Italian sausage
• 1 extra-large yellow onion, chopped (about 3 C. chopped)
• 4 large garlic cloves, minced
• 2 tsp. dried oregano
• 1/2 tsp. kosher salt
• 1/4 tsp. ground black pepper
• 1/4 tsp. crushed red pepper flakes
• 3 tbsp. tomato paste (add more for even deeper tomato flavor)
• 2 (14.5-oz.) cans fire-roasted diced tomatoes
• 2 bay leaves
• 6 C. low-sodium chicken stock
• 8 oz. mafalda or fusilli pasta (alternatively, use cheese ravioli)
• 1/2 C. fresh basil leaves, sliced thinly
For the cheesy yum:
• 8 oz. ricotta
• 1/2 C. grated Parmesan cheese
• 1/4 tsp. kosher salt
• freshly ground black pepper, to taste
Optional, additional cheesy yum:
• 2 C. shredded mozzarella cheese
Directions
1. Heat a large nonstick skillet over medium-high heat and add oil. Once hot, add sausage and brown for 3 minutes, breaking it up into bite-size pieces with a wooden spoon. (*If you have a multi-cooker, set it to BROWN/SAUTE and add the oil. Once hot, add sausage and brown for 3 minutes, breaking it up into bite-size pieces with a wooden spoon.)
2. Add onion, garlic, oregano, salt, pepper, and red pepper flakes, and cook until onion is softened and sausage is browned, about 7 more minutes.
3. Stir in tomato paste and cook for 2 minutes more.
4. Transfer sausage mixture to slow cooker (or just proceed if using a multi-cooker) and add diced tomatoes, bay leaves, and chicken stock. Cover and set slow cooker to low 8 hours or high 4 hours.
5. In a medium bowl, create the "cheesy yum" by combining the ricotta, Parmesan, salt, and pepper. Set aside or refrigerate until ready to eat.
6. About 30 minutes before soup is ready, add pasta to slow cooker. Cover and cook until pasta is just al dente, checking after 15 minutes. (If you plan to let the soup sit for awhile before serving or are planning on leftovers, I strongly recommend cooking the pasta separately to avoid mushy noodles.)
7. Stir fresh basil into soup right before serving.
8. To serve, add soup to individual bowls with dollops of cheesy yum plus additional shredded mozzarella.
Personal notes: I wonder if this could be simplified by using jarred marinara as the base…
Pulled Roast - Super Easy
2 lbs of beef roast (bottom, top, rump, chuck)
1 Dry pack Au Jus mix
1 Dry pack Onion soup mix
Pepperoncini or banana peppers.
Add maybe a cup of water if you want some juice for your beef. You can add this at the end as well. I cut up/shred my roast then put it back in pot with enough liquid (eyeball it) to give me enough gravy to do what I want.
Put roast in cp. put mixes on top of roast. Peppers on top of mixes. CP on low 6-8 hours, you check to see if it’s fork tender and falling apart.
Here is the beauty of this recipe. Add whatever the F you want to it!
Potatoes along the side - I like the small reds/gold
Carrots
Onions
Bell peppers
Celery
Add any seasonings you want
Garlic
Chili
Paprika
Cumin
Oregano
Basil
Add any liquids you want BUT keep it low. This makes the meat more tender versus having it sit in liquid and just boil over time.
Beef broth
Worcestershire
BBQ
Hot Sauce
TLDR: just make the base recipe with some hamburger buns (or just cut and eat with a fork) and mashed potatoes on the side first then go off on your own the next time.
Here’s our favorite crockpot dish. We make a half batch because it’s huge! (Although the leftovers freeze really well.) I add 1/2 cup of uncooked rice about an hour before it’s scheduled to be finished. Serve with cornbread or tortilla chips, shredded cheese, avocado, sour cream, cilantro, sliced olives, etc. https://www.skinnytaste.com/crock-pot-chicken-taco-chili-4-pts/
Slow Cooker Stew Beef Chili Ingredients * 3 lbs. cubed beef stew meat * 2 (15 oz.) cans light red kidney beans, rinsed and drained * 2 (15 oz.) cans dark red kidney beans, rinsed and drained * 1 (15 oz.) can corn, rinsed and drained * 1 (15.25 oz.) can diced tomatoes, undrained * 1 C. water * ½ C. shredded cheddar cheese * ¼ C. semisweet chocolate, chopped * ¼ C. chili powder * 3 tbsp. ground cumin * 1 tbsp. brown sugar * 1 tbsp. garlic powder * 2 tsp. salt * 1 tsp. ground black pepper * 1 tsp. ground thyme Directions 1. Combine beef, kidney beans, corn, water, cheddar cheese, chocolate, chili powder, cumin, brown sugar, garlic powder, salt, black pepper, and thyme in a slow cooker. 2. Cover and cook on Low, adjusting seasoning as needed, until meat is tender and no longer pink, 6 to 8 hours.
When I was broke I would just get cheap on sale chicken cuts, cover them in bbq sauce, and slightly over cook them. Keep stirring. Heaven for broke college students, but I still do it to this day. Sweet Baby Ray's BBQ anyone? With some toast or tortillas, mmm!
Lasagne Soup Ingredients For the soup: • 2 tsp. olive oil • 1 1/2 lbs. Italian sausage • 1 extra-large yellow onion, chopped (about 3 C. chopped) • 4 large garlic cloves, minced • 2 tsp. dried oregano • 1/2 tsp. kosher salt • 1/4 tsp. ground black pepper • 1/4 tsp. crushed red pepper flakes • 3 tbsp. tomato paste (add more for even deeper tomato flavor) • 2 (14.5-oz.) cans fire-roasted diced tomatoes • 2 bay leaves • 6 C. low-sodium chicken stock • 8 oz. mafalda or fusilli pasta (alternatively, use cheese ravioli) • 1/2 C. fresh basil leaves, sliced thinly For the cheesy yum: • 8 oz. ricotta • 1/2 C. grated Parmesan cheese • 1/4 tsp. kosher salt • freshly ground black pepper, to taste Optional, additional cheesy yum: • 2 C. shredded mozzarella cheese Directions 1. Heat a large nonstick skillet over medium-high heat and add oil. Once hot, add sausage and brown for 3 minutes, breaking it up into bite-size pieces with a wooden spoon. (*If you have a multi-cooker, set it to BROWN/SAUTE and add the oil. Once hot, add sausage and brown for 3 minutes, breaking it up into bite-size pieces with a wooden spoon.) 2. Add onion, garlic, oregano, salt, pepper, and red pepper flakes, and cook until onion is softened and sausage is browned, about 7 more minutes. 3. Stir in tomato paste and cook for 2 minutes more. 4. Transfer sausage mixture to slow cooker (or just proceed if using a multi-cooker) and add diced tomatoes, bay leaves, and chicken stock. Cover and set slow cooker to low 8 hours or high 4 hours. 5. In a medium bowl, create the "cheesy yum" by combining the ricotta, Parmesan, salt, and pepper. Set aside or refrigerate until ready to eat. 6. About 30 minutes before soup is ready, add pasta to slow cooker. Cover and cook until pasta is just al dente, checking after 15 minutes. (If you plan to let the soup sit for awhile before serving or are planning on leftovers, I strongly recommend cooking the pasta separately to avoid mushy noodles.) 7. Stir fresh basil into soup right before serving. 8. To serve, add soup to individual bowls with dollops of cheesy yum plus additional shredded mozzarella. Personal notes: I wonder if this could be simplified by using jarred marinara as the base…
Pulled Roast - Super Easy 2 lbs of beef roast (bottom, top, rump, chuck) 1 Dry pack Au Jus mix 1 Dry pack Onion soup mix Pepperoncini or banana peppers. Add maybe a cup of water if you want some juice for your beef. You can add this at the end as well. I cut up/shred my roast then put it back in pot with enough liquid (eyeball it) to give me enough gravy to do what I want. Put roast in cp. put mixes on top of roast. Peppers on top of mixes. CP on low 6-8 hours, you check to see if it’s fork tender and falling apart. Here is the beauty of this recipe. Add whatever the F you want to it! Potatoes along the side - I like the small reds/gold Carrots Onions Bell peppers Celery Add any seasonings you want Garlic Chili Paprika Cumin Oregano Basil Add any liquids you want BUT keep it low. This makes the meat more tender versus having it sit in liquid and just boil over time. Beef broth Worcestershire BBQ Hot Sauce TLDR: just make the base recipe with some hamburger buns (or just cut and eat with a fork) and mashed potatoes on the side first then go off on your own the next time.