6 DUMP & GO CROCKPOT DINNERS | Delicious & Simple Slow Cooker Recipes! | Julia Pacheco

chicken broth

🥗Healthier: low-sodium chicken broth

💰Cheaper: water + bouillon cubes

Water + bouillon cubes can reduce sodium while still providing flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Coconut aminos is a soy-free alternative that is lower in sodium.

Add 1 pound of chicken breast to the slow cooker.

Add 1 tablespoon of minced garlic to the slow cooker.

Pour in a 15 oz can of tomato sauce.

Add 28 oz of crushed tomatoes to the slow cooker.

Season with 1 teaspoon of salt, 1 teaspoon of pepper, and 2 teaspoons of Italian seasoning; stir well.

Cook on low for about 6 to 7 hours.

Shred the chicken with a meat masher or two forks once cooked through.

Add 5 cups of chicken broth to the slow cooker after shredding the chicken.

Stir in 8 oz of elbow pasta and 1 cup of heavy cream.

Add 1 cup of Parmesan cheese and stir again; let cook on low for about 30 more minutes until pasta is tender.

In a pan on the stove, melt 2 tablespoons of butter and add 1/2 cup of Italian style breadcrumbs; cook until golden brown.

Serve the soup topped with breadcrumbs and mozzarella cheese.

For stuffed peppers, cook 1 pound of ground beef in a pan until cooked through; drain excess grease.

Add 6 oz of tomato paste, 10 oz can of Rotel, 1/2 cup of uncooked white rice, and 1/4 cup of brown sugar to the pan.

Stir in 1 tablespoon of minced garlic and 1 cup of chicken broth, along with 1 teaspoon of paprika, 1 teaspoon of salt, and 1 teaspoon of pepper; mix well.

Dice 1 yellow onion and add it to the mixture; stir to combine.

Cut the tops off of 6 bell peppers and remove the insides, leaving the bottoms intact.

Stuff the bell peppers with the beef and rice mixture and place them upright in the slow cooker.

Cover and cook on low for about 5 to 6 hours until the rice is tender and the peppers are cooked.

For loaded baked potatoes, add 1 pound of chicken breast to the slow cooker.

Add 2 tablespoons of ranch seasoning and 8 oz of cream cheese to the slow cooker.

Pour in 1/4 cup of chicken broth; cook on low for about 6 hours.

Cook 1/2 cup of crumbled bacon and set aside.

Once the chicken is cooked, shred it using an electric hand mixer or two forks.

Mix in the cooked bacon and serve in baked potatoes, over egg noodles, or rice.

For potato soup, peel and cube 6 russet potatoes and dice 1 yellow onion; add to the slow cooker.

Pour in 4 1/2 cups of chicken broth and add 4 tablespoons of sliced butter.

Add 1 tablespoon of minced garlic, 1 teaspoon of salt, and 1 teaspoon of pepper; cook on low for about 6 hours.

After cooking, mix 1 cup of heavy cream, 1/3 cup of sour cream, and a little flour or cornstarch in a bowl.

Stir the creamy mixture into the soup and let cook on low for 20 more minutes.

Mash some of the potatoes with a potato masher for a creamier texture before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens