ULTIMATE FALL Slow Cooker Video! 10 Cozy Crockpot Meals!
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Recipes in this Video
10 recipes
Ingredients
- ●chicken breast
- ●gnocchi
- ●carrots
- ●celery
- ●onion
- ●garlic
- ●chicken broth
- ●heavy cream
- ●spinach
- ●thyme
- ●parsley
- ●salt
- ●black pepper
- ●olive oil
- ●bay leaves
Instructions
- 1Heat olive oil in a skillet over medium heat until shimmering.
- 2Add diced onion, carrots, and celery; sauté until softened, about 5-7 minutes.
- 3Stir in minced garlic and cook until fragrant, about 1 minute.
- 4Transfer the sautéed vegetables to the crockpot.
- 5Add chicken breasts, chicken broth, thyme, bay leaves, salt, and black pepper to the crockpot.
- 6Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- 7Remove chicken from the crockpot and shred with two forks.
- 8Return shredded chicken to the crockpot.
- 9Stir in gnocchi and heavy cream; cover and cook on high for an additional 30 minutes.
- 10Add spinach and stir until wilted, about 5 minutes.
- 11Adjust seasoning with salt and pepper to taste.
- 12Serve hot, garnished with fresh parsley.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
Techniques
sautéingshredding
Equipment
crockpotskilletcutting boardknifemeasuring cupsspoon
🌶️🌶️🌶️Low
Also Known As
Slow Cooker Chicken & GnocchiChicken Gnocchi Soup
Ingredients
- ●2 lbs beef roast
- ●1 can (10.5 oz) golden mushroom soup
- ●1 cup beef broth
- ●1 onion, chopped
- ●3 cloves garlic, minced
- ●1 tsp dried thyme
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●4 medium carrots, sliced
- ●4 medium potatoes, cubed
- ●1 cup mushrooms, sliced
Instructions
- 1Place the beef roast in the crockpot.
- 2In a bowl, mix together the golden mushroom soup, beef broth, chopped onion, minced garlic, thyme, salt, and pepper.
- 3Pour the soup mixture over the beef roast in the crockpot.
- 4Add the sliced carrots, cubed potatoes, and sliced mushrooms on top of the roast.
- 5Cover the crockpot and cook on low for 8 hours or on high for 4 hours, until the meat is tender.
- 6Once cooked, remove the roast and vegetables from the crockpot and let rest for a few minutes before slicing.
- 7Serve the sliced roast with the vegetables and spoon some of the sauce over the top.
Equipment
crockpotmixing bowlknifecutting board
Ingredients
- ●1 lb smoked sausage, sliced
- ●4 medium potatoes, diced
- ●1 medium onion, chopped
- ●1 bell pepper, chopped
- ●3 cloves garlic, minced
- ●1 can (14.5 oz) diced tomatoes, undrained
- ●1 cup chicken broth
- ●2 tsp Cajun seasoning
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
- ●2 tbsp olive oil
Instructions
- 1Heat olive oil in a skillet over medium heat.
- 2Add sliced sausage and cook until browned, about 5-7 minutes.
- 3Transfer the sausage to the crockpot.
- 4In the same skillet, add onion, bell pepper, and garlic; sauté until softened, about 3-4 minutes.
- 5Add the sautéed vegetables to the crockpot with the sausage.
- 6Add diced potatoes, diced tomatoes, chicken broth, Cajun seasoning, salt, black pepper, and red pepper flakes to the crockpot.
- 7Stir everything together until well combined.
- 8Cover and cook on low for 6-8 hours or on high for 3-4 hours until potatoes are tender.
- 9Once cooked, stir and adjust seasoning if necessary before serving.
Equipment
crockpotskilletcutting boardknife
🌶️🌶️🌶️Low
Butter chicken, or 'Murgh Makhani', originated in Delhi, India, in the 1950s. It was created by the chefs at the Moti Mahal restaurant, who used leftover chicken in a rich, buttery tomato sauce. The dish is a symbol of Indian hospitality and is often served at celebrations and gatherings. Today, butter chicken has gained immense popularity worldwide, with many variations adapting to local tastes.
Ingredients
- ●chicken thighs
- ●butter
- ●onion
- ●garlic
- ●ginger
- ●tomato puree
- ●heavy cream
- ●garam masala
- ●cumin
- ●coriander
- ●paprika
- ●salt
- ●pepper
- ●cilantro
- ●lemon juice
Instructions
- 1Heat butter in the crockpot until melted.
- 2Add chopped onion, garlic, and ginger; sauté until fragrant.
- 3Add chicken thighs and coat with the mixture.
- 4Pour in tomato puree and stir to combine.
- 5Add garam masala, cumin, coriander, paprika, salt, and pepper; mix well.
- 6Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- 7Once cooked, shred the chicken using two forks.
- 8Stir in heavy cream until well combined.
- 9Adjust seasoning if needed and add lemon juice.
- 10Garnish with chopped cilantro before serving.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: coconut milk
Greek yogurt reduces calories while maintaining creaminess
chicken thighs
Healthier: chicken breast
Cheaper: bone-in chicken
Chicken breast is leaner, while bone-in chicken can be more economical.
Techniques
sautéingshredding
Equipment
crockpotknifecutting boardmeasuring spoons
🌶️🌶️🌶️Mediumdairy
Also Known As
Slow Cooker Butter ChickenButter Chicken Curry
Queso chicken tacos are a popular dish in Mexican-American cuisine, combining the flavors of queso dip with the convenience of slow-cooked chicken.
Ingredients
- ●2 lbs boneless, skinless chicken breasts
- ●1 cup salsa
- ●1 package (8 oz) cream cheese
- ●1 cup shredded cheddar cheese
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp cumin
- ●1/2 tsp chili powder
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●8 small corn tortillas
- ●Fresh cilantro for garnish
- ●Sliced jalapeños for garnish
Instructions
- 1Place the chicken breasts in the crockpot.
- 2Pour the salsa over the chicken.
- 3Add the cream cheese, garlic powder, onion powder, cumin, chili powder, salt, and black pepper on top of the salsa.
- 4Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through.
- 5Once cooked, shred the chicken using two forks and mix it with the sauce in the crockpot.
- 6Stir in the shredded cheddar cheese until melted and well combined.
- 7Warm the corn tortillas in a skillet or microwave.
- 8Assemble the tacos by placing the queso chicken mixture in the tortillas.
- 9Garnish with fresh cilantro and sliced jalapeños as desired.
- 10Serve immediately.
Equipment
CrockpotForks for shreddingSkillet or microwave for warming tortillas
🌶️🌶️🌶️Low
Ingredients
- ●2 lbs chicken thighs, boneless and skinless
- ●4 cups chicken broth
- ●1 cup heavy cream
- ●1 cup grated Parmesan cheese
- ●4 cloves garlic, minced
- ●1 medium onion, chopped
- ●3 carrots, sliced
- ●3 stalks celery, chopped
- ●1 tsp dried thyme
- ●1 tsp dried rosemary
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●2 tbsp olive oil
- ●2 tbsp fresh parsley, chopped (for garnish)
Instructions
- 1Heat olive oil in a skillet over medium heat.
- 2Add chopped onion, garlic, carrots, and celery to the skillet. Sauté for about 5 minutes until softened.
- 3Transfer the sautéed vegetables to the crockpot.
- 4Place the chicken thighs on top of the vegetables in the crockpot.
- 5Pour in the chicken broth, heavy cream, and add the thyme, rosemary, salt, and pepper.
- 6Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and tender.
- 7Once cooked, remove the chicken and shred it with two forks.
- 8Return the shredded chicken to the crockpot and stir in the grated Parmesan cheese until melted and well combined.
- 9Serve hot, garnished with fresh parsley.
Equipment
crockpotskilletcutting boardknifemeasuring cupsmeasuring spoons
Ingredients
- ●4 cubed steaks
- ●1 onion, sliced
- ●1 cup beef broth
- ●1 can cream of mushroom soup
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1 cup sliced mushrooms (optional)
Instructions
- 1Place the cubed steaks in the bottom of the crockpot.
- 2Add the sliced onion on top of the steaks.
- 3In a bowl, mix together the beef broth, cream of mushroom soup, garlic powder, onion powder, black pepper, and salt.
- 4Pour the mixture over the cubed steaks and onions in the crockpot.
- 5If using, add the sliced mushrooms on top.
- 6Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
- 7Once cooked, check the seasoning and adjust if necessary.
- 8Serve the cubed steak with the gravy over mashed potatoes or rice.
Equipment
crockpotmixing bowlmeasuring spoonsknifecutting board
Ingredients
- ●1.5 lbs beef flank steak, sliced thinly
- ●4 cups broccoli florets
- ●1/2 cup soy sauce
- ●1/4 cup brown sugar
- ●2 tbsp cornstarch
- ●1/4 cup water
- ●2 cloves garlic, minced
- ●1 tsp ginger, minced
- ●1/2 tsp black pepper
- ●1 tbsp sesame oil
- ●2 green onions, chopped (for garnish)
Instructions
- 1In a bowl, mix together soy sauce, brown sugar, cornstarch, water, garlic, ginger, and black pepper to create the sauce.
- 2Place the sliced beef in the crockpot and pour the sauce over it, ensuring the beef is well coated.
- 3Cover and cook on low for 4-5 hours or on high for 2-3 hours until the beef is tender.
- 4About 30 minutes before serving, add the broccoli florets to the crockpot and stir to combine.
- 5Cover and continue cooking until the broccoli is tender but still bright green, about 30 minutes.
- 6Once done, drizzle sesame oil over the beef and broccoli mixture and stir gently.
- 7Serve hot, garnished with chopped green onions.
- 8Enjoy with steamed rice or noodles if desired.
Equipment
crockpotmixing bowlknifecutting board
veganplant-basedgluten-freenut-freesoy-freelow-carb
Ingredients
- ●1 pound pinto beans
- ●6 cups water
- ●1 onion, chopped
- ●4 cloves garlic, minced
- ●1 teaspoon cumin
- ●1 teaspoon chili powder
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
- ●1 bay leaf
- ●1 tablespoon olive oil
Instructions
- 1Rinse the pinto beans under cold water and remove any debris.
- 2In a crockpot, combine the rinsed pinto beans, chopped onion, minced garlic, cumin, chili powder, salt, black pepper, bay leaf, and olive oil.
- 3Pour in the 6 cups of water and stir to combine all ingredients.
- 4Cover the crockpot and set it to low heat.
- 5Cook for 8 hours or until the beans are tender.
- 6Once cooked, remove the bay leaf and adjust seasoning if necessary.
- 7Serve the beans as a side dish or use them in your favorite recipes.
Equipment
crockpotmeasuring cupsmeasuring spoonscutting boardknife
Ingredients
- ●2 lbs ground beef
- ●1 cup breadcrumbs
- ●1/2 cup grated Parmesan cheese
- ●1/4 cup chopped parsley
- ●1/4 cup milk
- ●2 large eggs
- ●1 packet ranch dressing mix
- ●1 packet au jus gravy mix
- ●1/2 cup sliced pepperoncini peppers
- ●1/4 cup beef broth
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp black pepper
- ●1/2 tsp salt
Instructions
- 1In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, milk, eggs, garlic powder, onion powder, black pepper, and salt. Mix until well combined.
- 2Shape the mixture into a loaf and place it in the crockpot.
- 3Sprinkle the ranch dressing mix and au jus gravy mix over the meatloaf.
- 4Add the sliced pepperoncini peppers on top of the meatloaf.
- 5Pour the beef broth around the meatloaf in the crockpot.
- 6Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the meatloaf is cooked through and reaches an internal temperature of 160°F (70°C).
- 7Once cooked, carefully remove the meatloaf from the crockpot and let it rest for 10 minutes before slicing.
- 8Serve with the juices from the crockpot drizzled over the slices.
Equipment
crockpotmixing bowlmeatloaf pan or loaf shape
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