Set It & FORGET It! 6 Dump & GO Summer Crockpot Meals That Save Time & Money | Julia Pacheco Recipes
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Recipes in this Video
10 recipes
Ingredients
- ●2 lbs beef stew meat
- ●1 medium onion, chopped
- ●3 cloves garlic, minced
- ●8 oz mushrooms, sliced
- ●2 cups beef broth
- ●1 tbsp Worcestershire sauce
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 tsp paprika
- ●1 cup sour cream
- ●2 tbsp all-purpose flour
- ●8 oz egg noodles
Instructions
- 1In a crockpot, combine the beef stew meat, chopped onion, minced garlic, and sliced mushrooms.
- 2Pour in the beef broth and add Worcestershire sauce, salt, black pepper, and paprika. Stir to combine.
- 3Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.
- 4Once the beef is cooked, mix the flour with a little water to create a slurry and stir it into the crockpot.
- 5Add the sour cream and stir until well combined. Cook for an additional 30 minutes on low to heat through.
- 6Meanwhile, cook the egg noodles according to package instructions. Drain and set aside.
- 7Serve the beef stroganoff over the cooked egg noodles.
- 8Garnish with fresh parsley if desired.
Equipment
crockpotmeasuring cupsmeasuring spoonscutting boardknifestirring spoon
dairy-free
Ingredients
- ●8 oz elbow macaroni
- ●1 lb ground beef
- ●1 packet taco seasoning
- ●1 can (15 oz) diced tomatoes
- ●1 cup shredded cheddar cheese
- ●1/2 cup sour cream
- ●1/4 cup chopped green onions
- ●2 cups water
- ●1/2 tsp salt
- ●1/2 tsp black pepper
Instructions
- 1Cook the elbow macaroni according to package instructions; drain and set aside.
- 2In a large skillet, brown the ground beef over medium heat until fully cooked; drain excess fat.
- 3Add the taco seasoning to the beef along with the diced tomatoes (with juice), water, salt, and pepper; stir to combine.
- 4Bring the mixture to a boil, then reduce heat and simmer for about 5 minutes.
- 5Stir in the cooked macaroni and mix well.
- 6Add the shredded cheddar cheese and sour cream; stir until the cheese is melted and everything is well combined.
- 7Remove from heat and garnish with chopped green onions.
- 8Serve hot and enjoy your Taco Pasta!
Equipment
large skilletpotcolanderspatula
🌶️🌶️🌶️Low
BBQ ribs are a staple in American cuisine, particularly popular in Southern barbecue traditions. They are often served at gatherings, parties, and family meals, showcasing the rich flavors of slow-cooked meat. The use of a crockpot makes this dish accessible for home cooks, allowing for tender, flavorful ribs with minimal effort.
Ingredients
- ●pork ribs
- ●BBQ sauce
- ●onion
- ●garlic
- ●black pepper
- ●salt
Instructions
- 1Prepare the ribs by removing the membrane from the back.
- 2Season the ribs with salt and black pepper.
- 3Slice the onion and garlic, then place them in the bottom of the crockpot.
- 4Layer the seasoned ribs on top of the onions and garlic.
- 5Pour BBQ sauce over the ribs, ensuring they are well coated.
- 6Cover and cook on low for 6-8 hours or high for 3-4 hours until tender.
Ingredient Alternatives
BBQ sauce
Healthier: homemade BBQ sauce
Cheaper: ketchup
Homemade BBQ sauce can be lower in sugar and preservatives.
pork ribs
Healthier: chicken ribs
Cheaper: pork shoulder
Chicken ribs are leaner, while pork shoulder is often less expensive.
Techniques
seasoninglayeringslow-cooking
Equipment
crockpotknifecutting board
🌶️🌶️🌶️Low
Also Known As
Slow Cooker BBQ RibsBBQ Pork Ribs
Ingredients
- ●2 lbs boneless pork ribs
- ●1/4 cup soy sauce
- ●1/4 cup brown sugar
- ●1/4 cup apple cider vinegar
- ●2 cloves garlic, minced
- ●1 tsp ground ginger
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1/2 tsp red pepper flakes (optional)
- ●1 tbsp vegetable oil
Instructions
- 1Preheat your oven to 300°F (150°C).
- 2In a bowl, mix together soy sauce, brown sugar, apple cider vinegar, minced garlic, ground ginger, black pepper, salt, and red pepper flakes to create a marinade.
- 3Place the boneless pork ribs in a large resealable bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.
- 4Remove the ribs from the marinade and let them sit at room temperature for about 30 minutes before cooking.
- 5In a large oven-safe skillet, heat the vegetable oil over medium-high heat. Sear the ribs on both sides until browned, about 3-4 minutes per side.
- 6Once browned, pour the remaining marinade over the ribs in the skillet.
- 7Cover the skillet with aluminum foil and transfer it to the preheated oven.
- 8Bake for 2 to 2.5 hours, or until the ribs are tender and easily pull apart with a fork.
- 9Remove the ribs from the oven and let them rest for 10 minutes before slicing.
- 10Serve the ribs with your choice of sides.
Equipment
ovenskilletmixing bowlresealable bag or shallow dishaluminum foil
🌶️🌶️🌶️Low
Ingredients
- ●4 pork chops
- ●1 cup apricot preserves
- ●1/4 cup soy sauce
- ●2 tbsp apple cider vinegar
- ●1 tbsp Dijon mustard
- ●1 tsp garlic powder
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1/4 tsp red pepper flakes (optional)
Instructions
- 1Preheat your grill to medium-high heat.
- 2In a bowl, mix together the apricot preserves, soy sauce, apple cider vinegar, Dijon mustard, garlic powder, black pepper, salt, and red pepper flakes (if using).
- 3Reserve 1/4 cup of the marinade for basting later.
- 4Place the pork chops in a shallow dish and pour the remaining marinade over them, ensuring they are well coated. Let them marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- 5Remove the pork chops from the marinade and let any excess drip off.
- 6Place the pork chops on the preheated grill and cook for about 5-7 minutes on one side.
- 7Flip the pork chops and baste with the reserved marinade. Cook for another 5-7 minutes, or until the internal temperature reaches 145°F (63°C).
- 8Remove the pork chops from the grill and let them rest for 5 minutes before serving.
Equipment
grillmixing bowlshallow dishmeat thermometer
Chili has deep roots in American cuisine, particularly in the Southwest. It is often associated with Texan culture and is a staple at gatherings and competitions. Traditionally made with meat and beans, chili varies widely in ingredients and preparation methods across regions. Today, it is enjoyed throughout the U.S. and has inspired numerous variations, including vegetarian and vegan versions that cater to diverse dietary preferences.
Ingredients
- ●ground beef
- ●kidney beans
- ●black beans
- ●diced tomatoes
- ●onion
- ●garlic
- ●bell pepper
- ●chili powder
- ●cumin
- ●oregano
- ●beef broth
- ●salt
- ●black pepper
- ●jalapeno
- ●olive oil
- ●corn
- ●cheddar cheese
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add chopped onion and bell pepper; sauté until softened, about 5 minutes.
- 3Stir in minced garlic and cook until fragrant, about 1 minute.
- 4Add ground beef to skillet; cook until browned, breaking it apart, about 7-10 minutes.
- 5Drain excess fat from the skillet and transfer mixture to a crockpot.
- 6Add kidney beans, black beans, diced tomatoes, chili powder, cumin, oregano, beef broth, salt, and black pepper to the crockpot.
- 7Stir well to combine all ingredients.
- 8Cover and cook on low for 6-8 hours or high for 3-4 hours.
- 9If using, add corn and jalapeno during the last 30 minutes of cooking.
- 10Taste and adjust seasoning if necessary before serving.
- 11Serve hot, topped with shredded cheddar cheese if desired.
Ingredient Alternatives
ground beef
Healthier: ground turkey
Cheaper: ground chicken
Ground turkey is lower in fat, while ground chicken is often less expensive.
cheddar cheese
Healthier: nutritional yeast
Cheaper: monterey jack cheese
Nutritional yeast is dairy-free and adds a cheesy flavor.
Techniques
sautéingbrowningmixing
Equipment
large skilletcrockpotcutting boardknifespatula
🌶️🌶️🌶️Mediummilksoy
Also Known As
Slow Cooker ChiliChili Con Carne
vegetariangluten-freenut-freesoy-free
Coleslaw has its roots in ancient Roman times, where a similar dish of cabbage and eggs was enjoyed. It became popular in the United States in the 18th century, particularly as a side dish for barbecues and picnics. Today, coleslaw is a staple at summer gatherings and is often customized with various ingredients like fruits and nuts, making it a versatile dish enjoyed worldwide.
Ingredients
- ●cabbage
- ●carrots
- ●mayonnaise
- ●vinegar
- ●sugar
- ●salt
- ●black pepper
- ●celery seeds
Instructions
- 1Shred cabbage and carrots into thin strips.
- 2Combine shredded cabbage and carrots in a large bowl.
- 3In a separate bowl, mix mayonnaise, vinegar, sugar, salt, and black pepper until smooth.
- 4Add the dressing to the cabbage and carrot mixture.
- 5Toss until all vegetables are evenly coated with dressing.
- 6Sprinkle celery seeds over the slaw and mix gently.
- 7Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- 8Serve chilled as a side dish.
Ingredient Alternatives
mayonnaise
Healthier: Greek yogurt
Cheaper: sour cream
Greek yogurt reduces calories while maintaining creaminess
cabbage
Healthier: kale
Cheaper: green cabbage
Kale adds nutrients and a different flavor profile
sugar
Healthier: honey
Cheaper: agave syrup
Honey offers a natural sweetness with potential health benefits
Techniques
mixingshredding
Equipment
large bowlmixing bowlknifecutting board
🌶️🌶️🌶️Loweggdairy
Also Known As
Cabbage SaladSlaw
Ingredients
- ●4 boneless, skinless chicken breasts
- ●2 large onions, thinly sliced
- ●4 cloves garlic, minced
- ●1 cup beef broth
- ●1/2 cup dry white wine
- ●1 tsp dried thyme
- ●1 tsp dried rosemary
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 cup shredded Gruyère cheese
- ●2 tbsp olive oil
Instructions
- 1Heat olive oil in a skillet over medium heat.
- 2Add sliced onions and cook until caramelized, about 15-20 minutes.
- 3Stir in minced garlic and cook for an additional minute.
- 4In a slow cooker, place the chicken breasts at the bottom.
- 5Pour the caramelized onion and garlic mixture over the chicken.
- 6Add beef broth, white wine, thyme, rosemary, salt, and pepper to the slow cooker.
- 7Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- 8About 30 minutes before serving, sprinkle shredded Gruyère cheese on top of the chicken.
- 9Cover and continue to cook until the cheese is melted and bubbly.
- 10Serve hot with crusty bread or over rice.
Equipment
slow cookerskilletcutting boardknife
Ingredients
- ●4 chicken thighs, bone-in and skin-on
- ●2 lemons, juiced and zested
- ●4 cloves garlic, minced
- ●2 tbsp olive oil
- ●1 tsp dried oregano
- ●1 tsp paprika
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
- ●Fresh parsley, chopped (for garnish)
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2In a bowl, combine lemon juice, lemon zest, minced garlic, olive oil, oregano, paprika, salt, black pepper, and red pepper flakes (if using).
- 3Place the chicken thighs in a large resealable bag or a shallow dish.
- 4Pour the marinade over the chicken thighs, ensuring they are well coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
- 5Remove the chicken from the marinade and place it skin-side up on a baking sheet lined with parchment paper.
- 6Drizzle any remaining marinade over the chicken thighs.
- 7Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the skin is crispy. The internal temperature should reach 165°F (75°C).
- 8Remove from the oven and let the chicken rest for 5 minutes before serving.
- 9Garnish with chopped fresh parsley before serving.
Equipment
baking sheetmixing bowlresealable bag or shallow dishmeasuring spoonsknifecutting board
🌶️🌶️🌶️Low
Ingredients
- ●1 lb ground beef
- ●1/2 cup breadcrumbs
- ●1/4 cup grated Parmesan cheese
- ●1/4 cup chopped parsley
- ●1 egg
- ●2 cloves garlic, minced
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 jar (24 oz) marinara sauce
- ●4 sub rolls
- ●1 cup shredded mozzarella cheese
Instructions
- 1In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, egg, garlic, salt, and pepper. Mix until well combined.
- 2Form the mixture into meatballs, about 1 inch in diameter.
- 3Place the meatballs in the slow cooker and pour the marinara sauce over them, ensuring they are well coated.
- 4Cover and cook on low for 6-8 hours or on high for 3-4 hours until the meatballs are cooked through.
- 5Once cooked, preheat your oven to 350°F (175°C).
- 6Slice the sub rolls in half and place them on a baking sheet.
- 7Spoon the meatballs and sauce into each sub roll, then top with shredded mozzarella cheese.
- 8Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
- 9Remove from the oven and let cool slightly before serving.
Equipment
slow cookermixing bowlbaking sheetoven