Tag Archives: crockpot

Tortellini Crockpot Soup

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

Ingredients:

  • 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.)

Directions:

  1. Cook ground beef in a skillet with the Italian seasoning, drain the fat.
  2. Add beef and tortellini to the crockpot.
  3. Pour diced tomatoes and chicken broth in and mix.
  4. Add cream cheese in chunks and then stir again.
  5. Cook on low for 4 hours.
  6. Take off lid and cook for an additional 30 minutes.

Verdict: Fail

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.

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Crockpot Chicken and Noodles

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.

Ingredients:

  • 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

Directions:

  1. Put chicken in the slow cooker with chicken broth and cream of chicken soup. Cook on low 6 to 8 hours.
  2. About thirty minutes before you are ready to serve,  shred up the chicken, add the cooked egg noodles and mix well.

Verdict: Win

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.

Crockpot Hashbrown Casserole

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

Ingredients:

  • 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

Directions:

  1. In crockpot sprayed with cooking spray, mix hashbrowns, chicken, soup, half of the cheese crackers, cheddar, butter and milk.
  2. Top with the rest of the cheese crackers.
  3. Cook on low for 5 hours.

Verdict: Eh

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.

3-Envelope Pot Roast

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.

Ingredients:

  • 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

Directions:

  1. Put everything in the crockpot and cook on low 8 to 9 hours.

Verdict: Win-ish

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.

Easy Beef Stew (in the Crockpot)

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.

Ingredients:

  • 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

Directions:

  1. Throw it all in the slow cooker on low for 6-7 hours.

Verdict: Win

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.

Crockpot Hamburger Steaks

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!

Ingredients:

  • Hamburger patties (I used 5)
  • 1-14oz can of beef broth
  • 1 can of cream of chicken soup

Directions:

  1. 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.

Verdict: Win

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.

 

 

Bandito Chili Dogs

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.

Ingredients:

  • 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)

Directions:

  1. Add chili and cheddar soup to the crock pot  and mix well
  2. Put the hot dogs in the crock pot and make sure they are completely submerged in the chili sauce.
  3. Cook on low 3 1/2 hours.
  4. Put corn chips into a sandwich bag and crush them. (This is my favorite part. It’s a good way to work off aggression.)
  5. Use a fork to remove hot dogs and put them in buns. Add extra chili sauce on top.
  6. Top with cheddar cheese and the crushed corn chips.

Verdict: Win

I love chili dogs, so this is an obvious win for me. Adding the corn chips really gives them a nice crunch.

Cheesy Crockpot Smoked Sausage and Potatoes

When I first started dabbling in cooking things that didn’t include a microwave oven I made this one quite often. It’s crazy easy and I love that it doesn’t require much effort on my part.

Ingredients:

  • 1 smoked sausage, sliced
  •  32oz bag of potatoes o’brien
  • 2 cans of cheddar soup

Directions:

  1. Throw everything into the crockpot and cook it on low for 5 to 6 hours.

Verdict: Win

It’s so very simple and it comes out quite flavorful and tasty. I love cooking this sausage in the crockpot because it really brings out the smokey flavor.

 

 

Crazy Easy Crockpot Roast – 3 Ingredients!

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.

Ingredients:

  • 2-3lbs beef roast
  • 1 package of Lipton’s Beefy Onion dry soup mix
  • 1 14.5oz can of beef broth

Directions:

  1. Throw everything in the crockpot the night before and let it cook all night and all day on low.
After slow roasting for hours

Yep, that’s it. Easy peasy. I served mine with mashed potatoes and corn.

Verdict: Win

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!

 

Crockpot Creamy Italian Chicken

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.

Ingredients:

  • 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)

Recipe:

  1. Add chicken, soup, water and seasoning to the crockpot.
  2. Mix until everything is combined.
  3. Cook on low for 2 1/2 hours.
  4. Add your cubed cream cheese and cook for another 20 minutes or until the cream cheese is blended in.
  5. Top the noodles with the chicken mixture and serve.

Verdict: Win

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.