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.
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.)
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.
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.
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 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.
I didn’t find this recipe anywhere. I just basically used what I had. I absolutely love pot roast and making it in the crockpot is so easy that it almost feels like cheating.
2-3lbs beef roast
1 package of Lipton’s Beefy Onion dry soup mix
1 14.5oz can of beef broth
Throw everything in the crockpot the night before and let it cook all night and all day on low.
Yep, that’s it. Easy peasy. I served mine with mashed potatoes and corn.
This is so crazy easy and the meat comes out so tender and juicy. And it’s always a bonus when I don’t have to buy a ton of ingredients. Plus, I think it could be done in different ways by adding different spices to it.
And if you have leftover roast you can make nachos!
I’ll admit the nachos were even better than the original dinner. It’s just tortilla chips, leftover roast, leftover queso, a little bit of Mexican blend cheese and salsa. Yummy!
If you have been browsing crockpot recipes on the internet there is a good chance you have come across this recipe. I’ve seen it on dozens of sites, there are tons of pins on Pinterest with the recipe, etc. So, naturally I had to try it. After all, so many people loved it that it must be good AND it was crazy easy as well!
I’ve actually made this twice now. The first time I used boneless skinless chicken breasts and just served them as is with a couple of sides. This time I used shredded chicken (I like to shred and freeze chicken in advance to make things easier on myself later) and served it over noodles.
2-3 cups of chicken, cooked and shredded
2 cans of cream of chicken soup
Package of Italian dressing seasoning. (You’ll find it with the regular salad dressings in the store.)
8oz block of cream cheese, cubed
1 cup of water
1 lb of noodles, cooked and drained (I used bowties)
Add chicken, soup, water and seasoning to the crockpot.
Mix until everything is combined.
Cook on low for 2 1/2 hours.
Add your cubed cream cheese and cook for another 20 minutes or until the cream cheese is blended in.
Top the noodles with the chicken mixture and serve.
There is a reason this recipe is featured on every crockpot blog out there. It’s delicious! I loved this. It makes a ton of food too and the leftovers are possibly even better than the original meal. I will definitely be making this again.