This recipe sounded really good in theory, but didn’t go so hot when I actually made it. I thought it would be something different to try since I have never used tortellini before.
Adapted from a recipe on Chef Recipes
- 1lb of ground beef
- 1 tsp of Italian seasoning
- 20oz package of tortellini (I used frozen, but I thawed it overnight in the fridge.)
- 8oz of cream cheese, softened
- 32oz of chicken broth
- 1 can of diced tomatoes, undrained (I used the ones with basil, oregano and garlic.)
- Cook ground beef in a skillet with the Italian seasoning, drain the fat.
- Add beef and tortellini to the crockpot.
- Pour diced tomatoes and chicken broth in and mix.
- Add cream cheese in chunks and then stir again.
- Cook on low for 4 hours.
- Take off lid and cook for an additional 30 minutes.
While the flavor of this wasn’t bad, I did not care for the beef in it at all. The original recipe called for sausage, but I’m not crazy about sausage either, so I think I might’ve done better by leaving the meat out completely. In the original recipe the thirty minutes with the lid off was supposed to help it thicken up, but mine never did. So instead of a pasta with sauce I got soup. I won’t make this one again.
So, I love chicken parmesan, so this recipe was an obvious choice. Plus, crockpot recipe! I love when I can just throw dinner in the crockpot and let it do it’s thing.
Adapted from: Mom On Timeout
- 4 chicken breasts
- 2- 24oz jars of pasta sauce
- 8oz shredded five cheese Italian blend cheese
- Spaghetti – prepared according to the package
- Place chicken and sauce in the crockpot and cook on low for 6 hours.
- In the last five minutes of cooking, add the cheese evenly on top.
- Serve over the prepared spaghetti.
Verdict: Not Quite A Win
There was absolutely nothing wrong with this dinner. It was perfectly fine. I just really missed the breading on the chicken. I guess for me it’s just not chicken parm without breaded chicken. This came out a bit more like chicken spaghetti. Everyone ate it, but I probably won’t make it again.
After a week of old favorites I was finally able to try a new recipe today. This one was chose because it utilized items I already had in the pantry AND it’s super easy (because I try to keep it as simple as possible, especially on Monday.)
This recipe is from my new favorite cookbook: Super-Fast Slow Cooking by Gooseberry Patch.
- 3 or 4 small boneless skinless chicken breasts
- Can of chicken broth (14.5oz)
- 2 cans of cream of chicken soup
- 16oz package of egg noodles, cooked
- Put chicken in the slow cooker with chicken broth and cream of chicken soup. Cook on low 6 to 8 hours.
- About thirty minutes before you are ready to serve, shred up the chicken, add the cooked egg noodles and mix well.
While not the most exciting of recipes, this down home dish was a win with the family, even the pickiest eater. I think if I made this again, I might try throwing the noodles in the crockpot uncooked. There was a lot of liquid in there and I’ve done it before with beef and noodles, so I think it might work and would save me the step of having to boil the noodles.
This recipe came about because I still needed to use up one bag of hashbrowns that I got for cheap. The original recipe was for a side dish, but I opted to turn it into a meal by adding chicken.
Adapted from a recipe at Tammi Lee Tips
- 20 oz bag of hashbrowns
- 2 cups of cooked chicken, cubed
- 1 can of cream of chicken soup
- 1 cup of cheese crackers, divided
- 1 cup of shredded cheddar
- 1/2 cup of butter, melted
- 1 1/2 cups of milk
- In crockpot sprayed with cooking spray, mix hashbrowns, chicken, soup, half of the cheese crackers, cheddar, butter and milk.
- Top with the rest of the cheese crackers.
- Cook on low for 5 hours.
This was just okay. We didn’t really love it and I doubt I will make it again. I’m not sure if I went awry or if this just wasn’t the meal for us.
If you’ve been to my blog before then you might’ve seen other pot roast recipes. You may be thinking, wow they must really love pot roast. The truth is that we don’t actually have it that often usually. We just happened to have a surplus of pot roast at the moment thanks to a fabulous sale at our local grocery store.
I opted to try this recipe because it’s pretty much everywhere online, so I figured that had to mean that it was good.
- 2-3 lbs beef roast
- 1 envelope of dry brown gravy mix
- 1-envelope of beefy onion dry soup mix
- 1-envelope of dry zesty Italian dressing mix
- 1/2 cup of water
- Put everything in the crockpot and cook on low 8 to 9 hours.
This was a good roast. Quite flavorful, but not my favorite way to make it. You can pretty much mix whichever three envelopes sound good to you so there are certainly more options to explore. Of the roasts I’ve made recently, the Dr. Pepper Roast was my favorite.
I love Dr. Pepper. For many years it was my favorite soda (recently I’ve been leaning more toward Cherry Coke, but Dr. Pepper will always be my first soda love) so naturally the thought of incorporating it into dinner seemed genius to me.
I adapted this recipe from Deep South Dish.
- 2-3lb beef roast
- 2 cans of Dr. Pepper
- 1 packet of beefy onion soup mix.
- Throw everything in the crockpot and cook for 8 hours on low.
This roast came out quite tasty. The Dr. Pepper added a nice sweetness that made it stand out from other pot roast ideas I’ve tried. Even the anti-pot-roast member of the family liked it. I will probably make it again and may experiment with other soda flavors as well.
So, just a bit of background info on me: in the past when I thought of having beef stew it generally involved cracking open a can of Dinty Moore. Now, I’m not hating on Dinty Moore, but I thought it might be time to try something a tiny bit more challenging (seriously though, only a tiny bit) on the beef stew front.
As I mentioned, I didn’t want to do anything crazy, so I kept this pretty simple.
- 1 package of McCormick Hearty Slow Cooker Beef Stew seasoning.
- 1 and 1/3 cups of water (as per the instructions on the seasoning package)
- 2 cans of whole potatoes, drained
- 1 can of baby carrots, drained
- 1 can of peas, drained
- 1 and 1/2 lbs of stew meat
- Freshly ground pepper to taste
- Throw it all in the slow cooker on low for 6-7 hours.
I realize this easy version of beef stew using canned veggies and packaged seasoning won’t appeal to the more culinary-advanced in the world, but for me this was a definite success. Easy, yummy and everyone liked it.
When I buy the big pack of hamburgers at the store, I always split them up so we get two meals instead of just one. Stretching meat is awesome, but eating burgers twice in close proximity is a bit less awesome. Don’t get me wrong, I love a good hamburger with all the fixings, I just don’t want them all the time.
So, I hit Pinterest to see if I could ditch the bun. My one requirement was that it had to be easy (this meant that anything that required me to break the hamburger patties up and use them as regular ground beef were a no go. The less time I have to spend with raw meat the happier I am!)
This recipe from Makin’ it MoBetta seemed like a super easy option. You put the patties in the crockpot FROZEN(!!!) add a few ingredients and poof: dinner!
- Hamburger patties (I used 5)
- 1-14oz can of beef broth
- 1 can of cream of chicken soup
- Throw everything in the crockpot and cook for 3 hours on high and then 3 hours on low. (The original recipe said 6 hours on high, but I check mine midday and they were pretty much done. Depending on your crockpot and the size of the patties, your mileage may vary.)
That’s it. One step. I served mine with mashed potatoes and green beans.
These came out really tasty. The meat was tender and they didn’t come out tasting like soupy burgers (a legitimate concern I had.) I would make these again if I had extra hamburger patties and wasn’t sure what to fix.
I found this recipe in a crockpot cook book, but I can’t recall which one at the moment. I’m not great at keep track of recipes when they are in cookbooks which is why Pinterest is my best friend.
At any rate, I thought this looked like a fun take on chili dogs and it makes a great Saturday meal (which is when we had it) because it’s quick and easy and you have tons of time to do all the other things you want to do on the weekend.
- Hot dogs
- Hot dog buns
- corn chips (the off brand works just as well as Fritos)
- 2 cans of chili (I used Hormel)
- 1 can of cheddar soup
- Shredded cheddar (optional)
- Add chili and cheddar soup to the crock pot and mix well
- Put the hot dogs in the crock pot and make sure they are completely submerged in the chili sauce.
- Cook on low 3 1/2 hours.
- Put corn chips into a sandwich bag and crush them. (This is my favorite part. It’s a good way to work off aggression.)
- Use a fork to remove hot dogs and put them in buns. Add extra chili sauce on top.
- Top with cheddar cheese and the crushed corn chips.
I love chili dogs, so this is an obvious win for me. Adding the corn chips really gives them a nice crunch.
The main thing that really drew me to this recipe was that it used the crockpot. I love crockpot cooking because it’s just so very easy and I’ll be honest, sometimes I don’t feel like cooking dinner. With the crockpot, it does all the cooking. That is a win in my book.
I adapted this recipe from Barns and Noodles. I should note that one of the changes I made was completely by accident since I grabbed the cream of chicken soup instead of the cheddar soup and didn’t even realize it until I had dumped it into the bowl. (My excuse is that it was early and I was in a hurry… clearly my coffee had not kicked in yet.)
- 1 bag of frozen beef ravioli
- 2-24oz jars of pasta sauce (I used Prego Fontina and Asiago.)
- 1 can cream of chicken soup
- 1 cup of mozzarella
- parmesan cheese
- 1/8 tsp of garlic powder
- cooking spray
- Spray your crockpot with cooking spray.
- In a bowl mix the pasta sauce, soup and garlic until thoroughly blended.
- Pour 1/3 of the mixture into the bottom of the crockpot.
- Pour in half of the frozen ravioli.
- Top with another 1/3 of the sauce mixture.
- Add 1/2 cup of shredded mozzarella. (I also added parmesan here but did not measure it. If you like it cheesy add a lot, if not it wouldn’t hurt to omit it entirely.)
- Add the rest of the frozen ravioli.
- Add the rest of the sauce.
- Add another 1/2 cup of mozzarella and more parmesan if you wish.
- Cook on low for 6 hours.
I was really nervous how this would come out since I accidentally used cream of chicken soup, but this turned out to be a happy accident in the end. Not everyone in the family is fond of the cheddar soup and since I used the Fontina and Asiago sauce it might’ve been too cheesy with the cheddar soup. Lucky for me the ravioli didn’t come out tasting like cream of chicken soup. It just was a bit creamier. I will definitely make it again. You can’t beat how easy it was to fix and everyone liked it!