Crockpot Meals Archives - Dinner in 321

Slow Cooker Hamburger Helper

Laura Ashley — Fri, 08 Nov 2024 15:43:02 +0000

This Slow Cooker Hamburger Helper is easy to make with a prep time of 15 minutes. You'll love this homemade version, it's better than store-bought. The macaroni cooks right inside the crock pot for a one-pot meal that your family will request over and over.

We can't even begin to tell you how much we love our Slow Cooker Hamburger Helper. Before the kids went off to college, this was on our weekly meal rotation all winter. It's one of the most requested recipes from my family!

This delicious homemade hamburger helper is so flavorful and easy to make. With all approachable pantry ingredients, you can assemble it in just 15 minutes to cook over the whole day. Dinnertime is actually stress-free when it comes to this recipe. Plus, you only have to clean one skillet and the slow cooker when the meal is finished!

We love to top it with different things to customize the recipe. Anything from cheese, to sour cream, scallions, or parsley. It's healthy comfort food at it's finest.

If you love a good Slow Cooker recipe, we do too. Try our Crockpot Beef and Noodles, Crock Pot Chicken Spaghetti, and Crock Pot Sloppy Joes.

Why You'll Love this Recipe

15 minute prep time. Does it get better than that? No more takeout on busy weeknights when you can make this meal.
Anyone can successfully make this recipe! The slow cooker makes it so simple to assemble. Add in the ingredients in the correct order, set the crockpot to cook for several hours, and a dinner from scratch is on the table in no time.
Better than the store-bought version. The flavors in this homemade Hamburger Helper are so delicious. You'll never want to make the boxed version again.

Ingredients

Scroll Down for Ingredient Amounts Listed and Full Recipe in the Recipe Card Below.

Ground beef: We love the classic ground beef version, but you can also use ground chicken or turkey.
Chopped onion: Adds a nice vegetable flavor in each bite.
Bell pepper: Gives a healthy veggie addition.
Garlic cloves: You can also use 1 teaspoon garlic powder. Adds the garlic sweetness.
Cream of mushroom soup: Makes the Hamburger Helper creamy and rich. We have a homemade version you should also try!
Beef broth: Adds so much flavor to the recipe.
Crushed tomatoes: Makes the tomato base we all love in the classic recipe.
Tomato sauce: Be sure to buy the 8-ounce can. It gives that rich tomato flavor.
Elbow macaroni: The classic noodle for Hamburger Helper!
Italian seasoning: Adds a nice herbal flavor.
Crushed red pepper flakes: Completely optional, but add if you like a bit of heat!
Shredded cheddar cheese: The finishing touch to stir in right at the end of cooking.
Optional garnishes: chopped parsley, sour cream, additional shredded cheddar cheese. Up to you, but we love a great garnish.

TOOLS YOU’LL NEED

How to Make Slow Cooker Hamburger Helper

In a large skillet over medium heat, cook and crumble the ground beef. Drain any excess fat.

Add onion, bell pepper, and garlic. Cook 3-5 minutes, or until the vegetables are slightly tender. Season with seasoning salt or salt and black pepper as desired.

To a Crockpot, whisk together cream of mushroom soup, beef broth, crushed tomatoes, tomato sauce, Italian seasoning, crushed red pepper flakes, and seasoning salt or salt and black pepper.

Add the cooked beef mixture to a slow cooker, and stir until combined.

Cover and cook on low 6-7 hours or on high 2-3 hours.
In the last 15 minutes of cooking, stir in uncooked elbow macaroni. Cover and turn the heat to high.

Stir in shredded cheddar cheese. Cover again until cook until the cheese is melted and pasta fully cooked, about 2-3 minutes.

Give the mixture one last stir, taste, and adjust the seasoning if necessary. Garnish as desired, and serve hot.

Expert Tips

Adjust the Thickness: If you like a thinner Slow Cooker Hamburger helper or stovetop version, you can either make it with less pasta or at the end of cook time you can add broth, water, or milk. Like it creamier, you can add sour cream, cream cheese, or heavy cream.
Cook the beef and veggies in advance. You will want to cook these stovetop before adding to the slow cooker. This ensures the right texture and gives some extra delicious browning flavor to the beef.
The crock pot cooks the macaroni for you! Just stir the uncooked noodles in during the last 15 minutes of cooking and you'll be amazed. They will be perfectly cooked.
Add the cheese right before serving. This prevents the cheesy from clumping together in the beef mixture.
Swap the beef for chicken or turkey. If you are looking for a leaner alternative, ground chicken or turkey are both great options.
Make the cream of mushroom soup from scratch. We have a great recipe for it that we make once a week for slow cooker meals.

How to Make this Recipe on the Stovetop

Cook the ground beef and vegetable mixture in a stockpot rather than a skillet. Once done, add the remaining ingredients (minus the pasta and cheese).
Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let simmer for about 12-15 minutes.

Turn the heat to medium and cook the pasta until tender, stirring occasionally to prevent sticking. Once the pasta is fully cooked, remove from heat and stir in the shredded cheddar cheese until melted and creamy. Taste and adjust the seasoning and texture as desired.

Storage and Freezing

You can store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stove until warmed through.

We recommend freezing any leftovers before adding the noodles and cheese. This ensures that the noodles don't get mushy after thawing. When you reheat the hamburger helper, simply boil macaroni noodles on the stove and stir them in before serving.

Frequently Asked Questions

Is Hamburger Helper just mac and cheese with meat?

No, it's a box of pasta with different flavors of dried herbs and spices that is supposed to be cooked with ground beef.

Can you put raw ingredients in the slow cooker?

Yes you can, but sometimes depending on the recipe it's better to cook them on the stovetop first for additional flavor.

Can you add more veggies to Hamburger Helper?

Yes, add bell peppers, carrots, celery, and greens like spinach if you desire.

More Comforting Slow Cooker Recipes

Slow Cooker Hamburger Helper

Course dinner, Main Course

Cuisine American

Keyword beef, crockpot

Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Calories 275kcal

Ingredients

2 pounds ground beef can also use chicken or turkey
1 cup chopped onion about 1 small onion
1 cup chopped bell pepper
2 minced garlic cloves or 1 teaspoon garlic powder
10.5 ounce can cream of mushroom soup
14.5 ounce can beef broth
14.5 ounce can crushed tomatoes
8 ounce can tomato sauce
2 cups uncooked elbow macaroni
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper flakes optional
seasoning salt or salt and black pepper amount as desired
6 ounces shredded cheddar cheese 1 ½ cups
Optional garnishes: chopped parsley, sour cream, additional shredded cheddar cheese

Instructions

In a large skillet over medium heat, cook and crumble ground beef. Drain any excess fat.
Add onion, bell pepper, and garlic. Cook 3-5 minutes, or until the vegetables are slightly tender. Season with seasoning salt or salt and black pepper as desired.,
To a Crockpot, whisk together cream of mushroom soup, beef broth, crushed tomatoes, tomato sauce, Italian seasoning, crushed red pepper flakes, and seasoning salt or salt and black pepper.
Add the cooked beef mixture to a slow cooker, and stir until combined.
Cover and cook on low 6-7 hours or on high 2-3 hours.
In the last 15 minutes of cooking, stir in uncooked elbow macaroni. Cover and turn the heat to high.
Stir in shredded cheddar cheese. Cover again until cook until the cheese is melted and pasta fully cooked, about 2-3 minutes.
Give the mixture one last stir, taste, and adjust the seasoning if necessary. Garnish as desired, and serve hot.

Video

Notes

Storage:

You can store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stove until warmed through.

Tips:

Cook the beef and veggies in advance. You will want to cook these stovetop before adding to the slow cooker. This ensures the right texture and gives some extra delicious browning flavor to the beef.

The crock pot cooks the macaroni for you! Just stir the uncooked noodles in during the last 15 minutes of cooking and you'll be amazed. They will be perfectly cooked.

Add the cheese right before serving. This prevents the cheesy from clumping together in the beef mixture.

Swap the beef for chicken or turkey. If you are looking for a leaner alternative, ground chicken or turkey are both great options.

Make the cream of mushroom soup from scratch. We have a great recipe for it that we make once a week for slow cooker meals.

Nutrition

The post Slow Cooker Hamburger Helper appeared first on Dinner in 321.

Slow Cooker Chicken Gnocchi Soup

Laura Ashley — Wed, 06 Nov 2024 12:12:11 +0000

Warm your heart and fill your belly with this delightful Slow Cooker Chicken Gnocchi Soup, featuring juicy chicken and pillowy gnocchi. Simply add everything into the crockpot and let it simmer to perfection for a dinner that’s effortlessly delicious.

Get ready to cozy up with a bowl of happiness with this Slow Cooker Chicken Gnocchi Soup! Very similar to the popular Olive Garden chicken gnocchi soup, this hearty delight is like a warm hug in a bowl!

It features tender chicken, fluffy gnocchi, and a medley of tender veggies all in a savory broth. Perfect for any occasion, whether it’s a chilly evening on the couch or a get-together of friends—this soup is sure to be the star of the show!

The best part? It takes 15 minutes to prep then you can toss everything into your trusty slow cooker. Crockpot soup recipes are tough to beat! It'll do the work while you kick back and put your feet up!

Need it made even quicker, follow my stovetop directions below. With this soup warming your belly and brightening your evening, you’ll be counting down the hours until the next delicious bowl.

Be sure to check out more of our soups that warm the soup! My Copycat Dolly Parton’s Stampede Soup and Lasagna Soup are two of my easy go-to feel good food soups!

Why You’ll like this Recipe

Easy Recipe: Simply throw everything into the slow cooker and let it work its magic! Slow cooker chicken and gnocchi soup is perfect for a busy day!
Comforting and Hearty: This creamy soup is filling thanks to the chicken and gnocchi, making it a great option for a satisfying dinner.
Flavor-Packed: The combination of seasonings along with fresh spinach and Parmesan adds layers of flavor that you’ll crave again and again.
Customizable: Adjust the ingredients to this chicken gnocchi soup recipe to suit your taste—add more veggies, spice it up, or make it creamy according to your preference!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Chicken Broth: Forms the savory base of the soup. Chicken stock can also be used
Shredded Carrot: Provides natural sweetness and vibrant color.
Garlic Powder: Delivers a subtle garlic flavor that rounds out the dish.
Onion Powder: Offers an oniony flavor while keeping prep easy. Fresh diced onion works as well.
Flaky Poultry Seasoning: A mix of savory spices that complements the chicken and adds warmth to the soup.
Dried Basil: Adds a hint of herbaceous flavor.
Boneless, Skinless Chicken: Provides protein and heartiness. Boneless skinless chicken thighs or breasts will work.
Cornstarch: Used as a thickening agent to create a nice creamy texture.
Milk: Contributes creaminess and a rich flavor to the broth.
Gnocchi: Pillowy soft gnocchi makes this soup filling and comforting.
Fresh Baby Spinach: Adds a pop of color, freshness, and nutritional benefits.
Parmesan Cheese (not pictured): Sprinkled on top, it adds a savory, rich finish.

Tools You’ll Need

How to Make Slow Cooker Chicken Gnocchi Soup

To a large Crockpot, stir together broth, carrots, celery, garlic powder, onion powder, flaky poultry seasoning, basil, salt, pepper and chicken.

Cover and cook on low for 5-6 hours or on high for 3-4 hours.
Uncover and either break apart the chicken inside the Crockpot with a meat chopper or transfer to a bowl, shred with 2 forks, and return to the Crockpot.

In a small bowl, whisk together cornstarch and milk.

To the Crockpot, stir in the cornstarch slurry, gnocchi, and spinach.

Set the Crock pot to the high setting, if not already set on high. Cover and cook until the potato gnocchi is cooked through (15-20 minutes). They will float to the top when finished.
Stir in the parmesan cheese. Taste and adjust seasonings to preference. Garnish with parmesan cheese and crushed red pepper flakes.

Stovetop Chicken Gnocchi Soup

To make this on the stove top, simmer step 1 ingredients until the chicken is cooked through. Shred, then add remaining ingredients. Cook until the gnocchi is tender.

Make this easy soup recipe even quicker on the stovetop by using a leftover chicken or a rotisserie chicken. Bring step 1 ingredients to a simmer. Add the cornstarch/milk mixture and gnocchi. (NOTE: If you're using pre-packaged gnocchi, check the package directions for recommended cook time. Some brands require only 5 minutes, so make sure you don't over cook them or they'll dissolve.)

Once thickened and gnocchi tender, add shredded chicken and spinach. Cook until the chicken is heated and spinach has wilted. Lastly, add the parmesan cheese.

How to Serve Slow Cooker Chicken Gnocchi Soup

Some delicious topping options for Slow Cooker Chicken Gnocchi Soup to add extra flavor, texture, and visual appeal are toasted pine nuts, grated parmesan cheese, cracked black pepper, crushed red pepper flakes, drizzle of olive oil, crispy bacon, crispy prosciutto, crispy pancetta, or fresh herbs like parsley or basil. My homemade croutons are also an excellent touch!

A nice crusty bread or Dolly Parton Biscuit are perfect for dipping. This soup is also excellent to have with a sandwich! Some of our favorites are a Pimento Grilled Cheese, Party Sub Sandwich, and Down Under Chicken Sliders!

If you are a fan of the Olive Garden copycat recipes like this on, Crockpot Olive Garden Chicken Pasta will also be a hit.

Pro Tips and Substitutions

Make a Thicker Soup. For an extra creamy texture, you can add more cornstarch slurry as needed. You can also opt to thicken it with half and half, heavy cream, or heavy whipping cream.
Swap the Chicken Options. Boneless skinless chicken breasts or thighs will work. Feel free to use leftover or rotisserie chicken instead; just add it in for the last 30 minutes.
Add some Vegetables. Try adding diced bell peppers or peas for added flavor and nutrition.
Use Low-Sodium Chicken Broth. Low-sodium chicken broth can also be used.
Swap out the Gnocchi. You can substitute store-bought gnocchi with homemade or other similar pasta if desired. Mini penne shells or rotini works great as well!
Seasoning Options. Feel free to adjust the seasoning according to your taste preferences. Fresh garlic, Italian seasoning, and herbs can be used in place of dried.
More Cheese Options. Romano cheese can be used in addition to or along with parmesan for extra richness.

Storage

Once leftovers have cooled, store in the refrigerator in an airtight container up to 4-5 days.

While you can freeze leftovers up to 2-3 months in a freezer-safe container, it can compromise the texture of the gnocchi. Thaw it in the refrigerator overnight and then reheat gently on the stove or in the microwave.

Frequently Asked Questions

Can I use frozen chicken in the Crockpot for this soup?

It's recommended to use pre-thawed chicken for more even cooking, but frozen chicken can be used as well. Simply adjust the cooking time as needed.

Can I use homemade gnocchi versus store-bought?

Absolutely! Here's a link a homemade gnocchi recipe!

Can I add other vegetables to the soup?

Absolutely! You can add vegetables like green beans, mushrooms, peppers or peas for added flavor and nutrition. Just chop them into small, bite-sized pieces and add them to the Crockpot.

How do I thicken the soup if I prefer it thicker?

If the soup is too thin despite the cornstarch you’ve already used, you can add more. Simply stir together 1 tablespoon cornstarch and 1 tablespoon water or milk then add to the soup.

Can I use pre-cooked chicken?

Yes, you can use pre-cooked chicken, such as rotisserie chicken. It's excellent for making it on the stovetop. Add the pre-cooked chicken towards the end of the cooking time to prevent it from overcooking and becoming dry.

More Recipes Like This

Slow Cooker Chicken Gnocchi Soup

Warm your heart and fill your belly with this delightful Slow Cooker Chicken Gnocchi Soup, featuring juicy chicken and pillowy gnocchi. Simply toss everything into the slow cooker and let it simmer to perfection for a meal that’s effortlessly delicious.

Course Main Course

Cuisine American

Keyword crockpot, soup

Prep Time 15

Total Time 3

Servings Servings

Calories 384kcal

Ingredients

48 ounces chicken broth regular or low sodium
¾ cup shredded carrot
½ cup diced celery
2 teaspoon garlic powder
2 teaspoon onion powder
2 teaspoon flaky poultry seasoning (½ teaspoon if using ground)
2 teaspoon dried basil
1-2 teaspoon salt
1-2 teaspoon white or black pepper
2-2 ½ pounds boneless, skinless chicken thighs, breasts or tenderloins
3 tablespoons cornstarch
2 cups milk
16 ounce package ready-made mini gnocchi
6 ounces fresh spinach
½ cup parmesan cheese plus more for garnish
Garnish: crushed red pepper flakes

Instructions

To a large Crockpot, stir together broth, carrots, celery, garlic powder, onion powder, flaky poultry seasoning, basil, salt, pepper and chicken.
Cover and cook on low for 5-6 hours or on high for 3-4 hours.
Uncover and either break apart the chicken inside the Crockpot with a meat chopper or transfer to a bowl, shred with 2 forks, and return to the Crockpot.
In a small bowl, whisk together cornstarch and milk.
To the Crockpot, stir in the cornstarch slurry, gnocchi, and spinach.
Set the Crockpot to the high setting, if not already set on high. Cover and cook until the potato gnocchi is cooked through (15-20 minutes).
NOTE: Check pre-package gnocchi directions for the recommended cook time. Some brands require only 5 minutes, so make sure you don't over cook them or they'll dissolve.
Stir in parmesan cheese. Taste and adjust seasonings to preference. Garnish with parmesan cheese and crushed red pepper flakes.

Video

Notes

- - To make this on the stovetop, simmer step 1 ingredients until the chicken is cooked through. Shred, then add remaining ingredients. Cook until the gnocchi is tender.
  - Make this soup even quicker on the stovetop by using a rotisserie chicken. Bring step 1 ingredients to a simmer. Add the cornstarch/milk mixture and gnocchi. Once tender and thickened, about 15-20, add the shredded rotisserie and spinach. Cook until the chicken is heated and spinach has wilted. Lastly, add the parmesan cheese.
  - If you can't find gnocchi, you could substitute with a small pasta like mini penne shells or rotini.
  - If you want to add a creamier or thicker texture, the milk can be substituted with half & half or heavy cream.
  - Feel free to adjust the seasoning according to your taste preferences. Fresh garlic and herbs can be used in place of dried.
  - Romano cheese can be used in addition to or along with parmesan for extra richness.
  - Consider adding a dollop of pesto, a sprinkle of grated cheese, or a drizzle of olive oil when serving for added flavor and pizzazz.
  - Breadsticks or French bread are excellent dippers for this soup!

Nutrition

The post Slow Cooker Chicken Gnocchi Soup appeared first on Dinner in 321.

Crockpot Chicken and Gravy

Laura Ashley — Fri, 25 Oct 2024 16:22:31 +0000

This Crockpot Chicken and Gravy has less than 10 ingredients and takes 10 minutes to prep. This dinner recipe is truly comfort food at it's finest and will be loved by family and friends. It’s incredible served over stuffing or mashed potatoes!

Crockpot recipes enter the weekly rotation once, if not twice, when the fall and winter months arrive. They're the wholesome, hearty, simple meals you want when the temperature starts to drop and you want comfort food vibes.

This Crockpot Chicken and Gravy is quick to prep with just 10 basic ingredients. What you serve it over up to you! We love having ours with stuffing because it gives the feels and flavors of the holidays.

My family loves to have this recipe multiple times over the winter months and it's perfect for making during a busy week or for a cozy meal on the weekends. It's one of those recipes that anyone can successfully make and really enjoy.

Along with my viral Crockpot Chicken and Noodles, this slow cooker chicken and gravy is another savory poultry dinner is sure to be a hit with your family! Once you give this dish a try, be sure to check out my Crockpot Tomato Basil Chicken, Easy Crockpot Teriyaki Chicken, and Crockpot Honey Garlic Chicken!

This is a staple at our house. Even my pickiest eaters love this! -Emily

I got this recipe with the holiday recipe card set which was beautiful. This one was very easy and so good. Even my picky son liked it. -Ashley

Why You'll Love this Recipe

Simple and Quick. This chicken and gravy is just a few simple ingredients and takes less than 10 minutes prep before it spends the day becoming thick, juicy, and delicious.
Versatile Side Options. This slow cooker meal pairs perfectly with the stuffing noted in this recipe. However, it's also incredible over mashed potatoes, light bread, or rice.
Leftovers to Look Forward To. Like many crockpot meals, this dish tastes even better the next day as the flavors have had more time to meld together. So, you can look forward to delicious leftovers.
Comfort Food. There's something inherently comforting about a hot, hearty meal like chicken and gravy. It's the kind of dish that warms you up from the inside, making it perfect for cold weather or when you're in need of some comfort.

Ingredients for Slow Cooker Chicken and Gravy

Scroll down for specific ingredient amounts in the recipe card.

Chicken Gravy Mix: Serves as a thickening agent and creates a rich and smooth texture for the gravy.
Condensed Cream of Chicken Soup: Acts as a base for the gravy. Its thick consistency helps in thickening the sauce, providing body and a smooth texture to the gravy.
Seasonings: Garlic powder, paprika, salt, and black pepper, all enhance the flavor of the recipe.
Boneless Skinless Chicken Breasts or Thighs: This slow cooker creamy chicken is perfect with the savory flavors of the seasonings and is a hearty dose of protein.
Cream Cheese: Helps to thicken the gravy, adds a silky texture and richer flavor.
Butter: Enhances the flavors by caramelizing the vegetables and adds a richness to the overall stuffing.
Onion: Adds a sweet and savory flavor to the stuffing and a pleasant texture.
Mushrooms: Brings an earthy, umami flavor to the stuffing and adds a unique texture, slightly chewy and meaty, making the stuffing more substantial.
Chicken Broth: Provides moisture and savoriness to the stuffing.
Herb Seasoned Stuffing: Pre-seasoned dried bread crumbs that provides structure and texture to the stuffing. It absorbs the flavors of the liquids and vegetables.

Tools You'll Need

How to make Crockpot Chicken and Gravy

Chicken and Gravy

To a Crockpot, combine water or chicken broth, gravy mix, condensed cream of chicken soup, garlic powder, paprika, salt, and pepper.

Once combined, add the chicken, coat well with the sauce, cover, and cook on high 4-5 hours or low 6-7.

Remove the chicken and split into large pieces. Add cream cheese to the Crockpot. Cover and cook on high 2-3 minutes, then whisk until blended well. Gently fold the chicken back into the gravy.

Serve the chicken over stuffing, mashed potatoes, rice, noodles, or mashed cauliflower with a ladle of gravy on top.

Stuffing (Optional)

Melt butter in a large saucepan on medium-high. Add chopped onion and mushrooms, and cook until tender and translucent, about 3-5 minutes.

Add chicken broth and water, and bring to a boil.

Turn off the heat, and gently fold in the stuffing mix until all the liquid is absorbed. Rest 3 minutes, then fluff with a fork.

Tips and Variations

You can omit the cream cheese and substitute with 1 cup half-&-half and 2 tablespoons whisked together or 1 cup heavy whipping cream and 1 tablespoon cornstarch whisked together.
Use any boneless, skinless cut of chicken that you prefer. With their higher fat content, thighs can add extra flavor and tenderness to the dish.
If you don't like using cream of chicken soup from a can, here is how you can make it from scratch:
- Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy.
For a quicker version of this dish (that takes only 20 minutes!) make it on the stovetop. I like to use leftover chicken or shredded rotisserie for another shortcut.
- Combine water or chicken broth, gravy mix, chicken soup, garlic powder, paprika, salt, and pepper in a large sauce pan, bring to a boil then lower to the heat low. Simmer, stirring often until the mixture begins to thicken. Add the cream cheese. After 10 minutes, whisk until blended. Fold in the cooked chicken. Once heated through, serve over your desired side dish.
If you prefer a homemade chicken gravy mix, here is a blend you can mix together. You'll only need to use 8 teaspoons of the mixture for this recipe:
- 1 cup All-Purpose Flour, ¼ cup Chicken Bouillon Powder, ½ teaspoon each: Ground Black Pepper, Garlic Powder, Marjoram, Onion Powder, Onion Powder, Ground Rosemary, Ground Sage

Storage and Freezing

After cooking, allow the chicken and gravy to cool down to room temperature before storing it in the refrigerator or freezer. Store in an airtight container in the refrigerator up to 3-4 days.

This recipe can be stored in the freezer up to 2-3 months. Add the cooled leftovers or portioned out quantities in freezer-safe containers.

When you're ready to enjoy the dish again, thaw in the refrigerator overnight. Reheat in a saucepan on the stove over low to medium heat or in the microwave until it reaches an internal temperature of at least 165°F.

What to serve with Crockpot Chicken

Along with your Chicken and Gravy and stuffing, mashed potatoes, or noodles, a vegetable side dish is an excellent addition! Some great options to include are:

Frequently Asked Questions

Can I use frozen chicken breasts?

It's generally safer to partially thaw the frozen chicken before putting it in the crockpot. However, If you decide to cook frozen chicken directly in the crockpot, it's advisable to use smaller chicken pieces or boneless, skinless chicken breasts or thighs. The time may need to be extended slight to ensure doneness and overall tenderness.

Is it ok to put raw chicken in the slow cooker?

Yes, you can put raw chicken breast in a slow cooker. Just make sure to season it and add any desired liquids or sauces, then cook it on the appropriate setting and time for your recipe.

Cooking times can vary, but typically the breast can be cooked on low for 4-6 hours or on high for 2-3 hours in a slow cooker until it reaches a safe internal temperature of 165°F

Does chicken need to be covered in liquid in crockpot?

The chicken will release its own juices as it cooks, and this, along with the moisture from other ingredients, can be sufficient to keep the dish moist.

Do I need to brown the chicken before it goes in the slow cooker?

Browning the meat before adding it to the crockpot is optional but can add a depth of flavor. Searing the chicken in a hot skillet with a little oil for a few minutes on each side can enhance the overall taste.

How can I make the gravy thicker or thinner?

Use a technique called a slurry to thicken the gravy. Simply mix equal parts cornstarch with water or another liquid and whisk into the crockpot. Allow the gravy to come to a simmer to thicken.

To thin the gravy, simply whisk in milk, half-u0026-half, heavy cream, or chicken broth.

Can I use boneless skinless chicken breasts as well as thighs?

Yes, you can use any boneless, skinless cut you prefer. With their higher fat content, thighs can add extra flavor and tenderness to the dish.

Can I make this dish dairy-free?

Yes, you can make it dairy-free by omitting the cream cheese and replacing with a dairy-free alternatives available, such as coconut cream or almond milk. Adjust the thickness of the gravy with a cornstarch water slurry as noted above.

More Crockpot Recipes

Crockpot Chicken and Gravy

This Crockpot Chicken and Gravy is just a few simple ingredients and takes 10 minutes to prep. It’s incredible served over stuffing or mashed potatoes!

Course Main Course

Cuisine American

Keyword chicken, crockpot

Prep Time 10

Cook Time 5

Total Time 5 10

Servings servings

Calories 355kcal

Ingredients

Chicken and Gravy

1 ½ cup water or chicken broth
1.67 ounce packet chicken gravy mix
10.5 ounce can condensed cream of chicken soup or homemade - see tips and substitutions
1 teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon salt
¼ teaspoon black pepper
2-2 ½ pounds boneless skinless chicken breasts or thighs
8 ounces ⅓-less fat cream cheese cubed

Stuffing

4 tablespoons butter
1 cup chopped onion
1 cup chopped mushrooms
2 cups chicken broth
½ cup water
12 ounces herb seasoned stuffing

Instructions

Chicken and Gravy

To a Crockpot, combine water or chicken broth, gravy mix, chicken soup, garlic powder, paprika, salt, and pepper.
Once combined, add the chicken, coat well with the sauce, cover, and cook on high 4-5 hours or low 6-7.
Remove the chicken and cut into large pieces. Add cream cheese to the Crockpot. Cover and cook on high 2-3 minutes. Once cooked, whisk until blended well. Gently fold the chicken back into the gravy.
Serve the chicken over stuffing, mashed potatoes, rice, noodles, or mashed cauliflower with a ladle of gravy on top.

Stuffing

Melt butter in a large saucepan on medium-high. Add onion and mushrooms, and cook until tender and translucent, about 3-5 minutes.
Add chicken broth and water, and bring to a boil. Turn off the heat, and gently fold in the stuffing mix until all the liquid is absorbed. Rest 3 minutes, then fluff with a fork.

Video

Notes

Tips and Substitutions

- You can omit the cream cheese and substitute with 1 cup half-&-half and 2 tablespoons whisked together or 1 cup heavy whipping cream and 1 tablespoon cornstarch whisked together.

- You can use any boneless, skinless chicken cut you prefer. With their higher fat content, thighs can add extra flavor and tenderness to the dish.

- If you don't like using cream of chicken soup from a can, here is how you can make it from scratch:
  - - Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy.

- For a quicker version of this dish (that takes only 20 minutes!) make it on the stovetop. I like to use leftover chicken or shredded rotisserie chicken for another shortcut.
  - - Combine water or chicken broth, gravy mix, chicken soup, garlic powder, paprika, salt, and pepper in a large sauce pan, bring to a boil then lower to the heat low. Simmer, stirring often until the mixture begins to thicken.
    - Add the cream cheese. After 10 minutes, whisk until blended.
  - - Fold in the cooked chicken. Once heated through, serve over your desired side dish.
- If you prefer a homemade chicken gravy mix, here is a blend you can mix together. You'll only need to use 8 teaspoons of the mixture for this recipe:
  - 1 cup All-Purpose Flour
  - ¼ cup Chicken Bouillon Powder
  - ½ teaspoon each: Ground Black Pepper, Garlic Powder, Marjoram, Onion Powder, Onion Powder, Ground Rosemary, Ground Sage

Nutrition

The post Crockpot Chicken and Gravy appeared first on Dinner in 321.

Easy Slow Cooker Beef Stew

Laura Ashley — Thu, 17 Oct 2024 17:02:38 +0000

This Easy Slow Cooker Beef Stew is simple to make and loaded with cozy flavors. With just 30 minutes of prep time, leave it to the crock pot to do the hard work for you. Serve with toasted bread or a sandwich, it makes for a great weeknight meal and perfect for leftovers.

In the world of comforting and hearty meals, few dishes can rival the simplicity and satisfaction of a well-made beef stew. When time is of the essence but flavor is non-negotiable, turn to your trusty slow cooker for an easy and delicious solution.

This Beef Stew take about 30 minutes to prepare before cooking in the crockpot. While it is an optional step, searing the beef first does add color and amazing flavor. Cutting the vegetables in consistent sizes will also guarantee an even and tender cook.

Serving this stew with cornbread or hoe cakes, a crusty bread, or with a toasted cheese sandwich will give you instant cozy feels! It's also excellent served over rice! Looking for more feel-good meals? Make sure to check out my Crockpot Chicken and Noodles and Slow Cooker Country Style Pork Ribs!

I loved the ingredients in this stew - no packets! it was the perfect meal to come home to after a long day. My husband thought it was the best stew I've ever made. -Louanne

Why You'll Love this Recipe

Perfect for cold weather. The warmth and heartiness of slow cooker beef stew make it a comforting choice, especially during cold weather. It's a cozy and nourishing meal.
Convenience and ease. Crockpot stew is incredibly convenient. Once the ingredients are assembled in the pot, the slow cooker does the work.
Affordable beef stew recipe. The slow cooker transforms tougher cuts of meat, like chuck roast, into a delectable and tender dish. The slow cooking helps break down the connective tissues, making budget-friendly a great option.
Meal prep and leftovers. Beef stew is a great option for meal prep. It yields generous portions, and leftovers taste even better the next day as the flavors continue to meld.

What cut of beef is best for stew?

When making beef stew in the slow cooker, you need a tougher type of meat with lots of connective tissue, I recommend a chuck roast. When you're cooking beef like this cut at a low temperature for a long period of time, the tough connective tissue dissolves and the meat becomes extremely tender.

If you also see "stew meat" labeled at the grocery store, this is perfect for this recipe. It also tends to be a cut of meat that is very economical and saves money!

Ingredients for Crock Pot Beef Stew

Ingredient Amounts Listed on the Recipe Card Below

Oil: Used to sear and brown the chunks of chuck roast before slow cooking. This process enhances the flavor by creating a caramelized crust on the meat.
Flour: It helps create a golden crust on the meat and also serves as a thickening agent for the stew as it cooks.
Chuck Roast: A flavorful and well-marbled cut of meat, perfect for slow cooking. It becomes tender and succulent during the long cooking process.
Beef Broth or Stock: serves as the flavorful liquid base of the stew and complements the natural flavors of the meat.
Apple Cider or Apple Juice: Apple juice adds a subtle sweetness to the stew, balancing the savory and umami flavors.
Worcestershire Sauce: brings umami and a complex flavor profile to the stew. Its combination of savory, sweet, and tangy elements enhances the overall depth of taste.
Tomato Paste: Adds richness and a concentrated tomato flavor to the stew.
Seasonings (Garlic Powder, Dried Rosemary, Dried Thyme, Bay Leaves): Adds aromatic notes, herbal complexity, and depth to the dish.
Vegetables (Yukon Gold Potatoes, Carrots, Onion, Celery): Contribute texture, flavor, color, and nutrients to the stew.

Pro Tip: I recommend searing the beef before placing it in the slow cooker. This small extra step goes a long way in creating a fantastic flavor in the stew.

TOOLS YOU’LL NEED

How to make Easy Slow Cooker Beef Stew

Season beef on all sides with 1 teaspoon salt and 1 teaspoon black pepper. In a shallow bowl, toss the seasoned meat with flour until they have a thin coating on each side.

Heat oil in a large skillet on high heat. Once hot, add the beef in a single layer and cook until browned on all sides. Don't over crowd the pan, leaving about 1 inch space between the cubes. Cook beef in batches, adding a tablespoon of oil between batches. Remove and set aside.

In the same skillet, sauté the onion until lightly browned, about 2-3 minutes.

To a Crockpot, whisk together the broth, apple cider or juice, Worcestershire sauce, tomato paste, remaining salt and black pepper, and seasonings. Once combined, add the vegetables and seared meat.

Cook on high for 4-5 hours or on low for 7-8 hours.
Remove bay leaves. Taste and adjust seasonings and thickness as desired. Whisk in a cornstarch slurry of 1 to 2 tablespoons each cornstarch and broth or water if you desire a thicker texture.

Garnish with parsley.

Stovetop, Oven, and Instant Pot Beef Stew

This crockpot beef stew can easily convert to a stovetop, oven, or instant pot beef stew.

Make it on the Stovetop. In a large, heavy-bottomed pot or Dutch oven, sear the beef just as you would for the slow cooker, in batches if needed. Transfer the cooked beef to dish and set aside.

Add onion to the pan and sauté until translucent. Pour in a small amount of the broth, scraping up any browned bits from the bottom. Add the remaining ingredients, included the seared beef and seasoning. Bring the mixture to a boil then lower the heat to simmer. Cover and simmer 1.5 to 2 hours, or until the beef is tender and the flavors meld.

Taste the stew and adjust seasoning as needed. Add a cornstarch slurry if you'd like a thicker consistency.

Bake it in the oven. Instead of simmering the stew on the stovetop, you can instead transfer the prepared mixture to a preheated 325°F oven (in an oven-safe pot). Bake for 2 to 2.5 hours, or until the beef is tender.

Pressure cook it in the Instant Pot. Sear the beef and soften the onions using the SAUTE function before adding the rest of the ingredients and sealing the Instant Pot. Close the Instant Pot lid and set the valve to "Sealing."

Select the "Pressure Cook" or "Manual" mode and set the timer for about 35-40 minutes, depending on the size of your beef cubes and desired tenderness. Allow the Instant Pot to release pressure naturally for about 10-15 minutes. Then, carefully turn the valve to "Venting" for a quick release. Taste and adjust seasonings and thickness as desired.

Tips and Substitutions for Recipe Success

Searing the Meat. For extra flavor, sear the beef chunks in a hot pan with oil before adding them to the crockpot. This step caramelizes the meat and enhances the overall taste.
Herbs and Spices. Experiment with a variety of herbs and spices. The classic flavors are represented in this recipe, but you can adjust the quantities to suit your taste preferences. You can also add fresh herbs in the last 30 minutes of cooking.
Low and Slow. While it is possible to cook on high heat, I recommend slow cooking on the low setting for optimal tenderness. This allows the flavors to meld and the meat to become fork-tender.
Thickening Agents. If you prefer a thicker stew, mix 1-2 tablespoons of flour or cornstarch with 1-2 tablespoons cold water or broth. Allow the mixture to cook on high 5-10 minutes.
Best Meat Choices. Substitute chuck roast with stew meat, sirloin, or even beef cubes. Adjust cooking times accordingly. You can also opt for lamb like this delicious Slow Cooker Guinness Stew.
Vegetables. Customize the vegetable mix based on personal preferences. Try adding mushrooms, peas, green beans, or butternut squash for variety.
Liquid Base. Experiment with different liquid bases. Instead of beef broth, use vegetable broth, chicken broth, or a combination of broth and red wine.
Gluten-Free Thickening. If avoiding gluten, use cornstarch or arrowroot powder as a thickening agent instead of flour.
Low-Sodium Broth. If watching sodium intake, season as desired and use low-sodium beef broth or make your own broth to control the salt content.

Storage and Freezing

Refrigerator: Allow the beef stew to cool to room temperature before storing. Store in an airtight container in the refrigerator for 4-5 days. Reheat individual portions as needed. Use a stovetop or microwave, ensuring thorough heating.

Freezing: Similar to refrigerator storage, allow the beef stew to cool completely before freezing. Opt for freezer-safe containers or heavy-duty resealable plastic bags. Leave some space at the top to accommodate expansion during freezing. Consider dividing the stew into smaller portions for easier thawing and reheating. For optimal quality, consume frozen beef stew within 3-4 months.

Thawing and Reheating: For gradual thawing, place the frozen stew in the refrigerator overnight. You can also submerge the sealed container or bag in cold water, changing the water every 30 minutes until thawed. Ensure it's airtight to prevent water from entering.

Reheat thawed stew on the stovetop or in the microwave until it reaches a safe and even temperature. Once thawed, avoid refreezing. Instead, consume it within a few days.

Frequently Asked Questions

Can I skip the step of searing the beef before putting it in the slow cooker?

While you can technically skip this step, searing the beef before slow cooking enhances the flavor by creating a caramelized crust. It's recommended for a richer taste.

What's the best cut of beef for slow cooker beef stew?

Chuck roast is an excellent choice for slow cooker beef stew. It's well-marbled and becomes tender during the long cooking process. Stew meat, sirloin, or beef cubes are also good options.

Can I add frozen vegetables directly to the slow cooker?

While it's possible, it's better to thaw vegetables before adding them to prevent excess moisture in the stew. For best results, add thawed vegetables during the last couple of hours of cooking.

How can I make my stew thicker?

Mix 2-3 tablespoons of flour or cornstarch with cold water and stir it into the stew during the last hour of cooking for a thicker consistency.

Can I use beer or wine in my slow cooker beef stew?

Yes, both beer and wine can add depth of flavor to your stew. Replace the juice and a portion of the broth with your preferred beer or wine.

What herbs and spices work well in beef stew?

Classic choices include thyme, rosemary, bay leaves, and garlic. Experiment with other herbs like oregano or marjoram to suit your taste.

Can I cook beef stew on high instead of low in the slow cooker?

While low and slow is recommended for optimal tenderness, you can cook on high for a shorter duration, usually half the time of the low setting. Check for doneness based on the tenderness of the beef.

Can I add different vegetables to my beef stew?

Absolutely! Customize your stew with vegetables like mushrooms, peas, green beans, or butternut squash. Add them based on their cooking times to maintain texture.

Is it okay to open the slow cooker during cooking to check on the stew?

It's best to avoid opening the slow cooker frequently, as it can extend the cooking time. If you need to check, do so quickly, as heat escapes when the lid is lifted.

More Simple Crockpot Recipes to Try

Easy Crock Pot Beef Stew

This Easy Slow Cooker Beef Stew is simple to make and loaded with cozy flavors. With just 30 minutes of prep time, leave it to the crockpot to do the hard work for you. Serve with toasted bread or a sandwich, it makes for a great weeknight meal and perfect for leftovers.

Course Main Course

Cuisine American

Keyword beef, soup

Prep Time 30

Cook Time 7

Total Time 7 30

Servings servings

Calories 212kcal

Ingredients

3 tablespoons oil high smoke point variety, divided
⅓ cup all purpose flour for dredging
2 ½-3 pounds beef chuck roast or stew meat cut into 1-inch cubes
3 cups beef broth or stock
⅓ cup apple cider or apple juice
1 tablespoon Worcestershire sauce
3 tablespoons tomato paste
2 teaspoons salt divided
2 teaspoons black pepper divided
1 teaspoon garlic powder or 2-3 minced garlic cloves
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
2 bay leaves
3 cups bite-sized Yukon gold potatoes about 1-pound
2 cups bite sized carrots about 5-7
1 ½ cups diced yellow or sweet onion about 1 large
1 cup bite-sized cut celery about 2-3 stalks
Optional: cornstarch for thickening

Instructions

Season beef on all sides with 1 teaspoon salt and 1 teaspoon black pepper. In a shallow bowl, toss the seasoned beef with flour until they have a thin coating on each side.
Heat oil in a large skillet on high heat. Once hot, add the beef in a single layer and cook until browned on all sides. Don't over crowd the pan, leaving about 1 inch space between the beef. Cook beef in batches, adding a tablespoon of oil between batches. Remove and set aside.
In the same skillet, sauté the onion until lightly browned, about 2-3 minutes.
To a Crockpot, whisk together beef broth, apple cider or juice, Worcestershire sauce, tomato paste, remaining salt and black pepper, and seasonings. Once combined, add the vegetables and seared meat.
Cook on high for 4-5 hours or on low for 7-8 hours.
Remove bay leaves. Taste and adjust seasonings and thickness as desired. Whisk in a cornstarch slurry of 1 to 2 tablespoons each cornstarch and broth or water if you desire a thicker texture. Garnish with parsley.

Video

Notes

Tips:

- Searing the Meat: For extra flavor, sear the beef chunks in a hot pan with oil before adding them to the crockpot. This step caramelizes the meat and enhances the overall taste.

- Herbs and Spices: Experiment with a variety of herbs and spices. The classic flavors are represented in this recipe, but you can adjust the quantities to suit your taste preferences. You can also add fresh herbs in the last 30 minutes of cooking.

- Low and Slow: While it is possible to cook on high heat, I recommend slow cooking on the low setting for optimal tenderness. This allows the flavors to meld and the meat to become fork-tender.

- Thickening Agents: If you prefer a thicker stew, mix 1-2 tablespoons of flour or cornstarch with 1-2 tablespoons cold water or broth. Allow the mixture to cook on high 5-10 minutes.

- Beef Cut: Substitute chuck roast with stew meat, sirloin, or even beef cubes. Adjust cooking times accordingly.

- Vegetables: Customize the vegetable mix based on personal preferences. Try adding mushrooms, peas, green beans, or butternut squash for variety.

- Liquid Base: Experiment with different liquid bases. Instead of beef broth, use vegetable broth, chicken broth, or a combination of broth and red wine.

- Gluten-Free Thickening: If avoiding gluten, use cornstarch or arrowroot powder as a thickening agent instead of flour.

- Low-Sodium Broth: If watching sodium intake, season as desired and use low-sodium beef broth or make your own broth to control the salt content.

Storage

Thawing and Reheating: For gradual thawing, place the frozen beef stew in the refrigerator overnight. You can also submerge the sealed container or bag in cold water, changing the water every 30 minutes until thawed. Ensure it's airtight to prevent water from entering.

Reheat thawed beef stew on the stovetop or in the microwave until it reaches a safe and even temperature. Once thawed, avoid refreezing. Instead, consume it within a few days.

Nutrition

The post Easy Slow Cooker Beef Stew appeared first on Dinner in 321.

Old Fashioned Vegetable Beef Soup

Laura Ashley — Tue, 01 Oct 2024 12:42:40 +0000

This Old Fashioned Vegetable Beef Soup is comfort food at it's finest. With just 20 minutes of prep time, you can let this soup simmer away on a busy weeknight for a cozy meal that's guaranteed to be loved by your family.

This Old Fashioned Vegetable Beef Soup is a recipe that my grandma made every winter year after year. It's a recipe that's beloved by my family and friends. Whether you make a big pot for a gathering or serve on a weeknight, it's sure to spread the love with all of your favorite people.

This Beef and Vegetable Soup is totally homemade from start to finish and uses all approachable ingredients that are easy to find at the store. The hands-on prep time is only 20 minutes, the rest of the work is hands-free on the stovetop. It's truly as simple as simple gets for dinner meal prep.

We love to serve this beef stock vegetable soup with mashed potatoes or buttered potatoes. Plus, the leftovers make for great meals several days after too! Be sure to check out my Easy Slow Cooker Beef Stew as well!

Why You'll Love this Recipe

Cozy and comforting. This homemade beef stew is the definition of comfort food in a bowl. It's healthy and filling for a cold night.
Meal prep dream. Make a batch of this soup in advance and freeze for a busy week.
Affordable family favorite. This recipe is requested multiple times during the wintertime in our house. Everyone truly loves how hearty and flavorful this beef soup is, plus it's not too expensive either!

Laura Ashley's Tip: A chuck roast is perfect for a beef stew. You want to cut it into ¾-inch cubes. The tough collagen in the beef will break down and soften as the soup simmers making for very tender meat.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Olive oil or butter: The cooking fat for the stew.
Chuck roast or stew meat: The beef for the stew, you want to choose a piece of beef that's tougher with more collagen. It will break down and become tender in the soup over the cooking time.
Seasoning Salt: If you don't have this, just add kosher salt, and a pinch of black pepper, paprika, garlic powder, onion powder, and cayenne. Livia’s Seasoning Salt is my go-to blend.
Diced onion: Infuses the broth with sweet onion flavor.
Garlic cloves: Adds a nice garlic flavor to each bite.
Celery: Adds nice vegetable aromatics.
Carrots: Gives that root vegetable sweetness and heartiness to the stew.
All-purpose flour: Thickens the broth to the right consistency.
Beef broth or beef stock: Use regular or low sodium, it's rich and hearty when compared to vegetable or chicken stock.
Tomato paste: Adds a nice tomato-based broth flavor that compliments the beef so well.
Bay leaves: Adds a nice hint of vegetable flavor.
Fresh thyme: Gives an earthy yet floral flavor to the vegetables.
Fresh or frozen green beans: Another easy vegetable that's delicious to add.
Frozen peas: Don't skip these, they provide a sweetness that compliments the broth very well.
Potatoes: Adds heartiness and comfort to the recipe and also helps to thicken the broth nicely.

Tools You'll Need

How to Make Vegetable Beef Soup

In a large pot or Dutch oven, heat 1 tablespoon of the olive oil or butter over medium-high heat. Season the beef with seasoning salt.

Add the seasoned beef to the pot in batches (to avoid overcrowding) and sear until browned on all sides, about 3-4 minutes per batch. Add more oil or butter between batches if needed. Remove from the pot and set it aside.

In the same pot, add the remaining 2 tablespoons oil or butter. Once hot, add diced onion and cook 1 minute. Add fresh garlic, stir, and cook an additional minute.
Mix in celery and carrots, and cook 3-4 minutes, or until the onions are translucent and vegetables are slightly tender.

Add tomato paste and sprinkle flour over the vegetables. Stir to coat them evenly. Cook for 1-2 minutes, stirring constantly.

Gradually stir in beef broth or stock and water, scraping up any browned bits from the bottom of the pot.
Add bay leaves and thyme sprigs (or dried thyme).

Return the browned beef. Bring to a boil, then reduce the heat to low. Cover and simmer for 1 hour, or until the beef is mostly tender.
After the hour, add potatoes, cover and continue simmering for 30 minutes.
Add green beans and frozen peas. Continue to simmer, uncovered, for 10 minutes.

Taste the soup and adjust the seasoning with seasoning salt or salt and pepper as needed. Remove the bay leaves and thyme sprigs before serving.
Ladle the soup into bowls and serve hot, with your favorite soup sides.

Pro Tips

Be sure to brown the beef first. This creates extra flavorful beef and also gives you the browned bits on the bottom of the pot that creates an even richer broth. Make sure there is space between the beef pieces in the pot to avoid steaming and allow to meat to brown.
Cook the tomato paste for about a minute. It's essential to cook the tomato paste for a minute or so to help caramelize the natural sugars and create a deeper and richer tomato flavor in the beef stock.
Flour is the thickener in this recipe to make the soup the perfect consistency. If your soup is too thin, simply mix equal parts flour and butter into a paste and whisk it into the soup (start with one tablespoon of each). Simmer until thickened.
Deglaze the pan with stock. When you add the beef stock, be sure to deglaze the pan and scrape any browned bits up of the bottom of the pot. This is where all of the flavor is from searing the beef!
Set it and Forget It: If you're wanting to opt for a crockpot-style version of this recipe, check out my Easy Slow Cooker Beef Stew!

What to Serve with Vegetable Beef Soup

This hearty soup is delicious paired with so many things. Some of our favorites are a Pimento Grilled Cheese, Jalapeno Cheese Bread, Hoecakes, or crackers with Homemade Pimento Cheese!

Storage and Freezing

Allow the soup to cool to room temperature, then place in an airtight container and refrigerate for up to 4 days. Reheat on the stove or in the microwave for a few minutes until warmed through.

Freezing this beef and vegetable soup works like a charm. You can freeze it for up to 2 months. Thaw on the counter for a couple of hours or in the fridge overnight and reheat on the stove or in the microwave.

Frequently Asked Questions

What can add flavor to beef and vegetables in soup?

Add spices and herbs to give additional flavor. Thyme, rosemary, Italian seasoning, and dried chili flakes are all great options.

Why is my vegetable soup bland?

Add more spices and seasonings! Be sure to also use tomato paste, it adds a nice depth of flavor to the broth.

Should you sear the meat first for beef and vegetable soup?

Yes, this gives the beef more flavor and also allows you to cook the veggies in the beef juices to make for a tastier soup.

What are the best veggies to put in beef soup?

Choose veggies that can boil nicely like root vegetables, squash, carrots, celery, and peppers.

More Easy Soup Recipes

Old Fashioned Vegetable Beef Soup

Course Main Course, Soup

Cuisine American

Keyword beef, soup

Prep Time 20

Cook Time 1 40

Total Time 2

Servings servings

Calories 424kcal

Ingredients

4 tablespoons olive oil or butter divided
1-1 ½ pounds chuck roast or stew meat cut into even ¾-inch cubes
Seasoning Salt amount as desired
1 cup diced onion about 1 small onion
4 finely diced garlic cloves
1 cup chopped celery about 2-3 stalks
1 cup chopped carrots about 2-3 carrots
4 tablespoons all-purpose flour
4 cups beef broth or beef stock regular or low sodium
1 ½ cups water
6 ounce can tomato paste
2 bay leaves
3-4 sprigs fresh thyme or 1 teaspoon dried thyme
1 cup 1-inch sliced fresh or frozen green beans
1 cup frozen peas
2 cups peeled and cubed potatoes dice-sized cubes, about 2-3 small potatoes

Instructions

In a large pot or Dutch oven, heat 1 tablespoon of the olive oil or butter over medium-high heat. Season the beef with seasoning salt.
Add the seasoned beef to the pot in batches (to avoid overcrowding) and sear until browned on all sides, about 3-4 minutes per batch. Add more oil or butter between batches if needed. Remove from the pot and set it aside.
In the same pot, add the remaining 2 tablespoons oil or butter. Once hot, add diced onion and cook 1 minute. Add fresh garlic, stir, and cook an additional minute.
Mix in celery and carrots, and cook 3-4 minutes, or until the onions are translucent and vegetables are slightly tender.
Add tomato paste and sprinkle flour over the vegetables. Stir to coat them evenly. Cook for 1-2 minutes, stirring constantly.
Gradually stir in beef broth or stock and water, scraping up any browned bits from the bottom of the pot.
Add bay leaves and thyme sprigs (or dried thyme).
Return the browned beef. Bring to a boil, then reduce the heat to low. Cover and simmer for 1 hour, or until the beef is mostly tender.
After the hour, add potatoes, cover and continue simmering for 30 minutes.
Add green beans and frozen peas. Continue to simmer, uncovered, for 10 minutes.
Taste the soup and adjust the seasoning with seasoning salt or salt and pepper as needed. Remove the bay leaves and thyme sprigs before serving.
Ladle the soup into bowls and serve hot, with your favorite soup sides.

Notes

Storage:

Allow the soup to cool to room temperature, then place in an airtight container and refrigerate for up to 4 days. Reheat on the stove or in the microwave for a few minutes until warmed through.

Tips:

Be sure to brown the beef first. This creates extra flavorful beef and also gives you the browned bits on the bottom of the pot that create an even richer broth. Make sure there is space between the beef pieces in the pot to avoid steaming and allow to meat to brown.

Cook the tomato paste for about a minute. It's essential to cook the tomato paste for a minute or so to help caramelize the natural sugars and create a deeper and richer tomato flavor in the beef stock.

Flour is the thickener in this recipe to make the soup the perfect consistency. If your soup is too thin, simply mix equal parts flour and butter into a paste and whisk it into the soup (start with one tablespoon of each). Simmer until thickened.

Deglaze the pan with stock. When you add the beef stock, be sure to deglaze the pan and scrape any browned bits up of the bottom of the pot. This is where all of the flavor is from searing the beef!

Nutrition

The post Old Fashioned Vegetable Beef Soup appeared first on Dinner in 321.

Crock Pot Mashed Potatoes

Laura Ashley — Sun, 29 Sep 2024 14:20:53 +0000

Crock Pot Mashed Potatoes are the ultimate hands-off 5 ingredient side dish, delivering rich, creamy comfort with minimal effort. They're perfect for busy days or holiday feasts!

There’s nothing quite like a warm, creamy bowl of mashed potatoes to complete a meal, and when you can make them in a crockpot, they become even more irresistible. Crock Pot Mashed Potatoes are the epitome of comfort food — they’re easy to prepare, full of rich flavor, and the perfect side dish for any occasion, from a weeknight dinner to a holiday feast.

With 5 simple ingredients and minimal prep, coming home to the smell of buttery, fluffy potatoes ready to be served straight from your slow cooker is a no brainer! It's literally a game-changer for holiday entertaining! It frees up stove space and allows you to focus on other recipes or entertaining guests. Our Thanksgiving Day and Christmas dinner wouldn't be complete without them.

Want to stick to the stove top mashed potato recipe method, no problem! Both my fail-proof Whipped Mashed Potatoes and Sour Cream Mashed Potatoes will be the perfect combination with any meal!

Why You'll Like This Recipe

Hands-Off Cooking: Set it and forget it! The crockpot does all the work, freeing up oven space and allowing you to focus on other dishes or simply relax.
Creamy and Delicious: The combination of butter, cream cheese, and heavy whipping cream makes these creamy potatoes incredibly rich and velvety.
Perfect for Entertaining: These slow cooker mashed potatoes can stay warm in the crockpot, making them ideal for serving during large gatherings or a holiday meal.
Versatile Garnishes: Whether you prefer a sprinkle of chives or a pat of butter, you can customize this easy slow cooker dish to your liking.
Make-Ahead Friendly: You can easily prepare this make-ahead crockpot mashed potatoes recipe in advance, which is a lifesaver during busy cooking days.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Russet or Yukon Gold Potatoes: The foundation of your mashed potatoes, russets create a fluffier texture, while Yukon Golds add a buttery richness.
Salted Butter: Adds richness and a smooth, creamy texture to the potatoes.
Chicken Broth or Chicken Stock: Infuses the potatoes with a savory depth of flavor as they cook, making them more flavorful than using water alone.
Cream Cheese: Adds creaminess and a slight tang, helping to thicken the mashed potatoes.
Heavy Whipping Cream: Provides an extra level of creaminess, making the mashed potatoes luxuriously smooth.
Salt: Enhances the flavors and brings out the best in the other ingredients.
Garnishes (Chopped Fresh Parsley, Sliced Chives or Green Onions, or a Bit of Butter): Adds a fresh and flavorful finish, elevating the presentation and taste of the dish.

Tools You'll Need

How to Make Crock Pot Mashed Potatoes

Place the peeled and cut russet potatoes into a crockpot.

Pour broth over the potatoes and half of the butter, cubed.

Cover the crockpot and cook on high heat for 3-4 hours, or on low heat for 6-7 hours, until the potatoes are tender and easily mashed with a fork.

Once the potatoes are fully cooked, carefully drain any excess broth from the crockpot, and add the remaining butter, cream cheese, and heavy whipping cream. Cover and cook on high for 10 minutes.

Add salt. Using a potato masher or an electric mixer, mash the potatoes directly in the crockpot until smooth and creamy. Taste and adjust the salt as needed. Cover and keep potatoes on the warm setting until ready to serve.

Garnish the top of potatoes with fresh chives, parsley, or extra butter, if desired.

Expert Tips, Substitutions and Variations

Lighter Version: Substitute half-and-half or whole milk for the heavy cream for a lighter version. You can also use low-fat cream cheese or greek yogurt.
Cut Potatoes Evenly: Cut the potatoes into even-sized chunks to ensure they cook at the same rate.
Make It Vegan: Replace butter with vegan butter, cream cheese with a dairy-free alternative, and chicken broth with vegetable broth.
Seasoning Boost: Incorporate fresh or dried herbs like rosemary, thyme, or dill for an earthy, aromatic flavor. You can also add onion powder, white pepper, or black pepper.
Chunky or Smooth: For chunkier mashed potatoes, mash lightly with a potato masher; for ultra-smooth potatoes, use a hand mixer, potato ricer, or immersion blender.
Garlic Mashed Potatoes: Add minced cloves of garlic or garlic powder to the potatoes before cooking for a delicious garlic flavor.
Cheesy Mashed Potatoes: Stir in shredded cheddar cheese or Parmesan cheese before serving for a cheesy twist.
Bacon-Infused: Mix in crispy bacon bits for a smoky, savory addition.

What to Serve with Crockpot Mashed Potatoes

Slow cooker mashed potatoes are one of those side dishes that pairs well with a wide variety of main courses and other sides. Here are some delicious hearty meal options to serve with them:

Storage and Freezing

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the crockpot, microwave, or on the stovetop with a splash of cream or milk to restore creaminess.

You can freeze mashed potatoes in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

How can I prevent the mashed potatoes from becoming gluey?

Avoid over-mashing the potatoes. Use a potato masher for a more rustic texture, or an immersion blender for a smoother finish, but don’t overwork them.

Can I make mashed potatoes ahead of time?

Yes, you can prepare them a day in advance. Store in the fridge and reheat in the crockpot on low with a little extra cream or butter to restore moisture.

What should I do if my mashed potatoes are too thick?

If the potatoes are too thick, add a little more cream, broth, or even milk until you reach your desired consistency.

More Delicious Potato Recipes

Crockpot Mashed Potatoes

Rich and creamy crockpot mashed potatoes are the ultimate hands-off side dish! They're perfect for busy days or holiday feasts!

Course Side Dish

Cuisine American

Keyword vegetables

Prep Time 10

Cook Time 4

Total Time 4 10

Servings servings

Calories 393kcal

Ingredients

5 pounds cubed Russet or Yukon Gold potatoes peeled, washed and cut into chunks
1 cup salted butter divided
32 ounces chicken broth
8 ounces cream cheese softened, regular or ⅓-less fat
1 cup heavy whipping cream
1 teaspoon salt or to taste
Garnish options: chopped fresh parsley, sliced chives, or pats of butter.

Instructions

Place the peeled and cut russet potatoes into a crockpot.
Pour broth over the potatoes and half of the butter, cubed.
Cover the crockpot and cook on high heat for 3-4 hours, or on low heat for 6-7 hours, until the potatoes are tender and easily mashed with a fork.
Once the potatoes are fully cooked, carefully drain any excess broth from the crockpot, and add the remaining butter, cream cheese, and heavy whipping cream. Cover and cook on high for 10 minutes.
Add salt. Using a potato masher or an electric mixer, mash the potatoes directly in the crockpot until smooth and creamy. Taste and adjust the salt as needed. Cover and keep potatoes on the warm setting until ready to serve.
Garnish the top of potatoes with fresh chives, parsley, or extra butter, if desired.

Video

Notes

Expert Tips, Substitutions and Variations

Lighter Version: Substitute half-and-half or whole milk for the heavy cream for a lighter version. You can also use low-fat cream cheese or greek yogurt.

Cut Potatoes Evenly: Cut the potatoes into even-sized chunks to ensure they cook at the same rate.

Make It Vegan: Replace butter with vegan butter, cream cheese with a dairy-free alternative, and chicken broth with vegetable broth.

Seasoning Boost: Incorporate fresh or dried herbs like rosemary, thyme, or dill for an earthy, aromatic flavor. You can also add onion powder, white pepper, or black pepper.

Chunky or Smooth: For chunkier mashed potatoes, mash lightly with a potato masher; for ultra-smooth potatoes, use a hand mixer, potato ricer, or immersion blender.

Garlic Mashed Potatoes: Add minced cloves of garlic or garlic powder to the potatoes before cooking for a delicious garlic flavor.

Cheesy Mashed Potatoes: Stir in shredded cheddar cheese or Parmesan cheese before serving for a cheesy twist.

Bacon-Infused: Mix in crispy bacon bits for a smoky, savory addition.

Nutrition

The post Crock Pot Mashed Potatoes appeared first on Dinner in 321.

Soup Beans

Laura Ashley — Sat, 28 Sep 2024 15:31:01 +0000

This Soup Beans recipe is just 4 ingredients and has so much flavor. It's easy to meal prep for a busy week right in the slow cooker. The ham hock adds a smoky flavor that makes these tender beans so decadent and rich.

Soup beans are one of our family's favorite meals, this recipe has been passed through my family for generations. It’s comforting, healthy, and so easy to make with 4 ingredients. It’s just that simple.

This truly is a hands-free recipe from start to finish. You soak the beans overnight, then add them to the slow cooker and let it do the work for you. It’s a foolproof recipe that’s guaranteed to work. Plus, it’s ideal to make ahead to let the flavors develop.

You can customize to your liking with additional vegetables and spices. For more easy slow cooker recipes try Slow Cooker Pork with Apples, Crockpot Chicken Spaghetti, and Crockpot Sloppy Joes.

Why You'll Love this Recipe

Easy 4 ingredient stew. It’s just that simple, with 4 ingredients you can have a homemade recipe that’s so comforting on the table for your family.
Customize with veggies as desired. You can add whatever fresh veggies you want to these Soup Beans; carrots, celery, tomatoes, sweet potatoes, would all be delicious!
Perfect for meal prep. We love to make a big batch of these soup beans and freeze half of them to eat at a later date. It makes busy weeks or weekends so much easier.
Slow Cooker Dream. These Soup Beans are truly a hands-free recipe, you soak the beans overnight then let the slow cooker do all of the work for you. It doesn’t get much easier.

Ingredients

Recipe amounts and instructions in the printable recipe card at the bottom of this post.

Dried pinto beans: We use dried here and soak them overnight, you could use canned beans too as a shortcut, we just love the way dried beans thicken this soup so nicely.
Ham hock: Adds the smoky flavor in each bite.
Onion powder: Gives an onion sweetness throughout the stew.
White beans: Adds another hint of tender beans. We use canned here since they are smashed and used as a thickener for the stew.

TOOLS YOU'LL NEED

How to Make Soup Beans

Rinse and sort the beans for any pebbles. Add them to a large bowl and cover with 6 cups water. Sit in the refrigerator overnight to allow the beans to absorb the liquid and become tender.

Next day, drain the beans in a colander. Add them to a Crockpot along with 8 cups of water, the ham hock, onion powder, salt and pepper. Stir, cover and cook on low 8-10 hours or until they're tender.

Remove the ham hock and pull the meat away from the bone.

Roughly smash the white beans with a fork. Add them and the ham to the Crockpot, stir and allow it to cook 15 minutes on high heat.

Ladle into bowls and serve with cornbread or hoecakes, sliced onions, kraut and wieners, fried potatoes, salmon patties and/or greens.

Pro Tips

Be sure to soak your beans overnight. We always do this right before we go to bed. In the morning, you can prep them in the crockpot to cook over the day.
Mashed canned beans acts as your thickener. No need to use flour to thicken this stew, just simply mash canned soft beans together and add to the stew at the end of cooking. It adds a nice creaminess and flavor.
Swap the beans. You can change out the pinto beans if desired and use black, navy, or white.
Add some veggies and herbs. Jazz this stew up as much as you desire, add fresh thyme or rosemary. Root veggies like carrots, parsnips, and sweet potatoes are also so delicious in this soup.
If you don’t want to soak the beans overnight, you can do a pre-soak. Simply boil them in water for 1 to 2 minutes. Turn the heat off and let them cool in the water. After an hour of soaking, drain and rinse.

Make Soup Beans on the Stovetop

To make stovetop soup beans, follow the pre-soak instructions, then add all of the ingredients to a large stockpot on high heat. Once boiling, reduce the heat to low, cover, and simmer for 2-3 hours, stirring occasionally, until the beans are tender.

Storage

Allow the soup beans to cool to room temperature then store in an airtight container in the fridge for up to a week. Microwave or reheat on the stovetop until warmed through.

Freezing these stewed beans is also great. You can freeze them for up to 2 months. Thaw them at room temperature on the counter or in the fridge overnight. Reheat in the microwave or on the stove until warmed through.

What to Serve with Soup Beans

Soup beans pair so nicely with many things to make them a full meal. Try serving with our Southern Cornbread Recipe, or Jalapeno Cheese Bread, or Pimento Cheese Cornbread.

FAQs

What's the difference between soup beans and bean soup?

Soup beans are not soup, they are tender stewed beans that are served with other sides like cornbread. Bean soup has more broth and liquid in it to make it a soup.

Why are pinto beans called soup beans?

They're traditionally an Appalachian dish with pinto beans being simmered with ham hocks to make a tender, flavorful meal with few ingredients.

Why do you need to soak soup beans?

They use dried beans for texture and ease. You should soak them overnight to soften the outside. You can also par-boil them for one minute to soften, then soak for an hour, and drain and rinse.

More Easy Soup Recipes

Soup Beans

This Soup Beans recipe is just 4 ingredients and has so much flavor. It's easy to meal prep for a week of busy meals. The ham hock adds a smoky flavor that makes these tender beans so decadent and rich.

Course Main Course, Soup

Cuisine American

Keyword crockpot, pork

Prep Time 15

Cook Time 10

Total Time 10 15

Servings servings

Ingredients

1 pound dried pinto beans
1-1 ½ pounds ham hocks
2 teaspoons onion powder
1 teaspoon salt more to taste
1 teaspoon black pepper more to taste
15 ounce can white beans drained/rinsed

Instructions

Rinse and sort the beans for any pebbles. Add the rinsed beans to a large bowl and cover with 6 cups water. Sit in the refrigerator overnight to allow the beans to absorb the liquid and become tender.
Next day, drain the beans in a colander. Add the beans to a Crockpot along with 8 cups of water, the ham hock, onion powder, salt and pepper. Stir, cover and cook on low 8-10 hours or until the beans are tender.
Remove the ham hock and pull the meat away from the bone. Roughly smash the white beans with a fork. Add the white beans and ham to the Crockpot, stir and allow it to cook 15 minutes on high heat.
Ladle into bowls and serve with cornbread or hoecakes, sliced onions, kraut and wieners, fried potatoes, salmon patties and/or greens.

Video

Notes

Storage:

Allow the soup beans to cool to room temperature then store in an airtight container in the fridge for up to a week. Microwave or reheat on the stovetop until warmed through.

Tips:

Be sure to soak your beans overnight. We always just do this right before we go to bed. In the morning you can prep them in the crockpot to cook over the day.

Mashed canned beans acts as your thickener. No need to use flour to thicken this stew, just simply mash canned soft beans together and add to the Soup Beans at the end of cooking. It adds a nice creaminess and flavor.

Swap the beans. You can change out the pinto beans if desired and use black beans, navy beans, or white beans.

Add some veggies and herbs. Jazz this stew up as much as you desire, add fresh thyme or rosemary. Root veggies like carrots, parsnips, and sweet potatoes are also so delicious in this soup.

If you don’t want to soak the beans overnight, you can do a pre-soak. Simply boil the beans in water for 2 to 4 minutes. Turn the heat off and let them cool in the water. After an hour of soaking, drain and rinse.

The post Soup Beans appeared first on Dinner in 321.

Crock Pot Beef and Noodles

Laura Ashley — Sat, 21 Sep 2024 12:58:39 +0000

Crock Pot Beef and Noodles is the ultimate comfort dish, made easy in the slow cooker. It's a classic comfort food using 10 simple ingredients and 30 minutes of prep time.

This Crock Pot Beef and Noodles recipe is one of the best dishes to come home to at the end of a busy day. It’s a classic recipe with multiple variations that always gives instant cozy feels.

Slow-simmered beef that’s incredibly tender and flavorful paired with perfectly cooked noodles is a meal that the family will be asking for on repeat!

When you become a fan of this old fashioned beef and noodles recipe, make my Crock Pot Chicken and Noodles you’re next recipe to try! It’s a guaranteed hit!

Why You'll Love This Recipe

Beyond Simple to Make: With a mere quick sear and mix of ingredients, it’s an excellent set-it-and-forget-it that will leave you only needing to add the noodles!
Make It Your Own: Beef and noodles can easily be adapted to your palates preference by switching up the seasonings and vegetables.
Leftovers to Look Forward To: This dish is so delicious that you’ll be anxiously awaiting to reheat them for lunch or another dinner!
Comfort Food Classic: Fall-apart beef with tender noodles wrapped in a savory rich broth has all the qualities of a cozy meal!

What is Chuck Roast?

Chuck roast is the cut of beef that works best for this recipe. It comes from the shoulder area of a cow. It is known for its rich flavor and tenderness, especially when cooked slowly.

It’s a popular choice for pot roasts, stews, and braised dishes because it contains a good amount of marbling, which adds moisture and flavor during cooking.

Ingredients for Crock Pot Beef and Noodles

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Chuck Roast: Known for its rich, beefy flavor, this roast absorbs all the yummy flavors and becomes incredibly tender.
Olive Oil: Contributes to the rich and savory flavors of caramelizing the beef.
Chopped Veggies (mushrooms, carrots, onions): These add lots of nutrients and a layers of flavor and texture.
Regular or Low-Sodium Beef Broth: Adds moisture and richness to the dish and helps tenderize the beef.
Regular or Low-Sodium Condensed Cream of Mushroom Soup: Convenient, quick and adds incredible flavors and creaminess.
Regular or Low-Sodium Tony Chachere’s Seasoning: Adds excitement and a depth of bold flavor with it’s perfect blend of spices.
Italian Seasoning: Adds harmonious blend of herbs and spices.
Garlic Powder: This adds a nuanced savoriness and flavor.
Cornstarch: Creates a smooth paste that creates the perfect thickness in this dish.
Milk: Along with the cornstarch, it creates the slurry thicken the dish perfectly.
Pasta or Noodles: Beef and noodles is the perfect pairing! The noodles soak up the flavors of the dish as well as help thicken the broth. I use Al Dente Carba Nada Noodles.

Tools You'll Need

How to Make Beef and Noodles Recipe

Heat oil in a large skillet on high heat. Season roast on both sides with salt and pepper and sear 2-3 minutes on all sides. Transfer to a plate.

If using veggies, sauté in the skillet until caramelized, about 2-3 minutes.

To a 6qt or larger Crockpot, whisk together broth, cream of mushroom, Tony Chachere’s seasoning, Italian seasoning, garlic powder and cooked veggies. Once combined, submerge the beef. Cover and cook on low 8-10 hours.

Transfer the cooked beef from the Crockpot to a cutting board, shred with 2 forks.

In a small bowl, whisk together cornstarch and milk. Once combined, whisk into the Crockpot and add the shredded beef and noodles. Cook on high for 25 minutes or until the noodles are al dente and liquid slightly thickens.

Ladle and enjoy!

Pro Tips

You can also use ground beef for this recipe. Simply brown and season the beef before putting in the Crockpot. The mixture will need 30 minutes to an hour less cook time on both high and low settings.
The pasta soaks up the flavors of the dish as well as helps to thicken the broth. If the pasta you choose isn’t al dente after cooking 25 minutes on high, recover and cook an additional 10-15 minutes.
Don't Overcook the Noodles. Most pasta varieties will be done around 25 minutes. However, you can always check earlier if the starch content of your pasta/noodles is different. Another option, you can cook the noodles in salted water on the stove top, drain, and fold them in the beef mixture.

Substitutions

When substituting for chuck roast in recipes, you'll want to choose cuts of meat that have similar characteristics in terms of flavor, marbling, and tenderness. Some other cuts that can be suitable alternatives for chuck roast are bottom round roast, top sirloin roast or chuck eye roast.

If you’d prefer a homemade cream of mushroom soup, I’ve got you covered! My homemade version is simple, rich and delicious!

Storage

After the mixture has cooled, store leftovers in an airtight container in the refrigerator up to 3-4 days.

You can freeze leftovers in an airtight, freezer-safe containers up to 3 months. Thaw over night in the refrigerator before reheating.

FAQs

Can I use other cuts of beef?

Other cuts that can be suitable alternatives for chuck roast are bottom round roast, top sirloin roast or chuck eye roast. Stew meat can also be used.

Can you cook dried noodles in the slow cooker?

Yes! Depending on the type of noodles and the temperature setting of your slow cooker, adding noodles to the during the last 30 minutes to an hour will yield a perfectly cooked, al dente noodle.

Why did my noodles turn to mush in the crock pot?

One of the most common reasons for mushy noodles is overcooking. Pasta, including noodles, has a relatively short cooking time compared to other ingredients typically prepared in a crockpot. If you leave the noodles in the slow cooker for too long, they will absorb too much liquid and become soft and mushy.

Can you make beef and noodles recipe on the stovetop?

This easy beef and noodles recipe works great on the stovetop. Brown the beef in oil in a large skillet over medium-high heat. Add the remaining ingredients (minus the pasta), and bring to a boil. Lower the heat to simmer, cover and cook 1-1.5 hours or until the beef easily shreds apart with a fork. Cook the noodles separately. Either fold the drained noodles into the beef mixture or serve the noodles and ladle the beef mixture on top.

Do I have to add the vegetables to noodles and beef?

No, you can simply omit them or substitute to your vegetable preference.

If I don’t like cream of mushroom, how can I substitute it?

Cream of mushroom can be substituted with cream of chicken or cream of celery. It can also, instead, be substituted with 8 ounces softened cream cheese or 8 ounces heavy cream. These would be added when the cornstarch slurry are added. The cream cheese will soften while the noodles are cooking and then blend once stirred well.

Other Comforting Beef Recipes

Crock Pot Beef and Noodles

Crock Pot Beef and Noodles is the ultimate comfort dish, made easy in the slow cooker. A classic comfort food recipe using mainly pantry ingredients.

Course Main Course

Cuisine American

Keyword beef, crockpot

Prep Time 30

Cook Time 9

Total Time 9 30

Servings Servings

Calories 308kcal

Ingredients

2-3 pounds chuck roast
1 tablespoon olive oil
Salt/Black Pepper
2 cups chopped veggies (mushrooms, carrots, onions)
2 32 ounce boxes regular or low-sodium beef broth
2 10.5 ounce cans regular or low-sodium condensed cream of mushroom soup
2 teaspoons regular or low-sodium Tony Chachere seasoning
2 teaspoons Italian seasoning
2 teaspoons garlic powder
2 tablespoons cornstarch
2 tablespoons milk
10 ounces pasta or noodles

Instructions

Heat oil in a large skillet on high heat. Season roast on both sides with salt and pepper and sear 2-3 minutes on all sides. Transfer to a plate.
If using veggies, sauté in the skillet until caramelized, about 2-3 minutes.
To a 6qt or larger Crockpot, whisk together broth, cream of mushroom, Tony Chachere seasoning, Italian seasoning, garlic powder and cooked veggies. Once combined, submerge the beef. Cover and cook on low 8-10 hours.
Transfer the cooked beef from the Crockpot to a cutting board, shred with 2 forks.
In a small bowl, whisk together cornstarch and milk. Once combined, whisk into the Crockpot and add the shredded beef and noodles. Cook on high for 25 minutes or until the noodles are al dente and liquid slightly thickens.
Ladle and enjoy!

Video

Notes

Tips and Substitutions

You can also use ground beef for this recipe. Simply brown and season the beef before putting in the Crockpot. The mixture will need 30 minutes to an hour less cook time on both high and low settings.
The pasta soaks up the flavors of the dish as well as helps to thicken the broth. If the pasta you choose isn’t al dente after cooking 25 minutes on high, recover and cook an additional 10-15 minutes.
The vegetables can be omitted or substituted to your vegetable preference.

Storage:

After the mixture has cooled, store leftovers in an airtight container in the refrigerator up to 3-4 days.

You can freeze leftovers in an airtight, freezer-safe containers up to 3 months. Thaw over night in the refrigerator before reheating.

Nutrition

The post Crock Pot Beef and Noodles appeared first on Dinner in 321.

Crock Pot Chicken Spaghetti Recipe

Laura Ashley — Wed, 11 Sep 2024 12:54:05 +0000

The Crock Pot Chicken Spaghetti Recipe is the most comforting weeknight dinner recipe that's prepped from start to finish in just 20 minutes. Delicious any time of the year, it's a meal that's guaranteed to be a family favorite and may even end up on your meal prep rotation.

Crock Pot Chicken Spaghetti is a mealtime staple recipe in our house. It's one of those recipes that's easy to put together with pantry ingredients and a couple of fresh items from the store.

What we love about this recipe is that it's simple to prepare in just 20 minutes, even kids can get involved in prepping this one! It's truly that simple and foolproof to make. Serve it on it's own, or add a delicious side dish recipe to round out a whole meal.

We love Slow Cooker Meals, they're truly the type of recipe we are always dreaming about for dinner. Try our Crockpot Pizza Casserole, Crock Pot Sloppy Joes, and Crock Pot Beef and Noodles.

Why You'll Love this Recipe

Easy Weeknight Supper. On a busy week when you want a comforting homemade meal, look no further than crock pot chicken spaghetti. It's prepped in 20 minutes and the slow cooker does the rest of the work for you.
Perfect for meal prepping. Make the sauce in advance and store in the fridge or freezer to reheat easily. Boil the noodles when you're ready to serve, and a delicious meal is prepared almost instantly!
Customize to your liking. Add more veggies to the sauce, use a different noodle, or try a different protein like turkey or ham. You can't go wrong!

Laura Ashley's Tip: My secret ingredient in this recipe is cream cheese. It makes the cheesy sauce extra creamy and smooth, perfect for coating spaghetti noodles.

Can you make Pasta in the Slow Cooker?

Yes, you can! It's great with certain recipes, like lasagna, but in the case of this spaghetti chicken in the crock pot, we boil it separately. Why? You have more control over the cook time of the noodles and can make them perfectly al dente.

Ingredients

Condensed cream of chicken soup regular or low-sodium: Gives a comforting richness to the sauce.
Condensed cream of mushroom soup regular or low-sodium: Adds a nice vegetable creaminess in each bite. You can use store-bought in a pinch or make my homemade recipe.
Rotel (diced tomatoes and green chilies): Gives a nice tomato and chile flavor.
Chicken broth or water: Keeps the sauce silky smooth and adds a warm flavor.
Seasoning salt or salt and black pepper: Seasoning salt is great, but if you don't have it on hand, salt and pepper are just fine. Livia’s Seasoning Salt is my go-to blend.
Garlic powder: Infuses with sweet garlic flavor.
Onion powder: Adds hints of onion flavor in every bite.
Dried parsley flakes: Gives fresh pop of green and fresh herb flavors.
Smoked paprika: Adds a smokiness as well as brightness to the sauce.
Boneless skinless chicken breasts or thighs: Use a combination or your favorite cut here. The slow cooker cooks them perfectly so they're moist and juicy.
Onion: Feel free to add for additional onion flavor or you can omit.
Green bell pepper: I love to add this for a fresh veggie flair, but you can also omit if desired.
Shredded Colby jack cheese: The best cheese to use for this pasta recipe, so melty and gooey.
Cream cheese cubed, regular or reduced-fat: The secret ingredient to making the sauce extra silky smooth.
Spaghetti: The pasta for the recipe, you can use any noodle shape you like as well.

How to Make Crockpot Chicken Spaghetti

To a Crockpot, add both cans of soup, Rotel, broth, and seasonings. Mix until combined well.

Place chicken into the mixture, covering with the sauce. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.

Inside the Crockpot, shred the chicken using two forks.

Fold the shredded cheese and cream cheese into the mixture. Cover and cook on high for 10 minutes.

While the cheese is melting, cook spaghetti in a pot of salted water per package directions and drain.
Stir the mixture well, until the cream cheese is evenly dispersed and no lumps appear.
Fold the drained spaghetti in the Crockpot mixture.

Serve and garnish with parsley or parmesan cheese, if desired.

Pro Tips for Recipe Success

Make homemade soup. We have the best homemade cream of mushroom soup recipe that we keep in the freezer at all times for recipes like this. Give it a try! You can also make homemade cream of chicken soup by following these steps:
- Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy. (This recipe makes the equivalent of 1 10.5 ounce can.)
Boil the pasta separately. Yes, you can actually cook pasta in the slow cooker, but we recommend for this recipe just to make the pasta separately and stir to coat in the finished sauce. You have much more control over the pasta cooking time this way.
Add the cream cheese and shredded cheese last to the sauce. They get stirred in right before the sauce is finished cooking. Why? This prevents the cheese from clumping together and ensures it's perfectly melty.
Cook on low for 6 to 7 hours or high for 3 to 4 hours. This makes the chicken moist and tender, plus easy to shred.
Too Thick - No Problem. Some pasta varieties have more starch and can thicken the sauce more. If this happens, you can simply add more chicken broth or water in ¼ cup increments to your desired texture.

Substitutions and Variations

Try a different cheese. Use a melting cheese here, you could also use Velveeta instead of cream cheese, and fontina or gouda for the Colby jack.
Swap the protein. Turkey or ham would also be delicious for this recipe too. Ground chicken would also work, just be sure to cook it on the stovetop before placing into the slow cooker.
Add more veggies. You can add carrots, broccoli, even peas to this sauce as well if you want to boost the veggies!
Use more herbs. Fresh thyme and parsley are nice in the sauce or to garnish.

Storage and Make Ahead Instructions

It's so easy to store this chicken spaghetti either in the fridge or the freezer, so you can eat it later in the week or have a quick dinner to reheat during a busy week.

Fridge: Storage any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for a few minutes until warmed through.
Freezer: You can freeze the leftovers as well. Just be sure to keep the noodles separate from the sauce. Boil fresh noodles when ready to serve.

What to Serve with Crock Pot Chicken Spaghetti

We have so many recommendations! While this cheesy chicken pasta can be served by itself as a meal, you can also add some side dishes to round everything out. Here are some suggestions:

Frequently Asked Questions

Can you put uncooked pasta in the slow cooker?

Yes! It's great for certain recipes, just be sure to have enough liquid in the slow cooker to cook the pasta correctly.

Is it ok to put raw chicken in the slow cooker?

Yes, make sure to cover it with enough liquid so it cooks evenly and follow the correct cook time to make sure it's 165ºF on a meat thermometer.

Will spaghetti sauce thicken in the crock pot?

Usually not, you may have to add a thickener like cornstarch to make it the right consistency.

Does chicken need to be covered by liquid in the crock pot?

Yes, to be cooked correctly it does need to be fully covered.

More Slow Cooker Recipes

Crock Pot Chicken Spaghetti Recipe

Course Main Course

Cuisine American

Keyword pasta

Prep Time 20

Cook Time 4

Total Time 4 20

Servings servings

Calories 463kcal

Ingredients

1 can condensed cream of chicken soup regular or low-sodium
1 can condensed cream of mushroom soup regular or low-sodium
10 ounce can Rotel (diced tomatoes and green chilies)
1 cup chicken broth or water
1 teaspoon seasoning salt or salt and black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley flakes
1 teaspoon smoked paprika
1 ½-2 pounds boneless skinless chicken breasts or thighs
1 small onion chopped, optional
1 green bell pepper chopped, optional
8 ounces shredded Colby jack cheese
4 ounces cream cheese cubed, regular or reduced-fat
12 ounces spaghetti

Instructions

To a Crockpot, add both cans of soup, Rotel, broth, and seasonings. Mix until combined well.
Place chicken into the mixture, covering with the sauce. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
Inside the Crockpot, shred the chicken using two forks.
Fold the shredded cheese and cream cheese into the mixture. Cover and cook on high for 10 minutes.
While the cheese is melting, cook spaghetti in a pot of salted water per package directions and drain.
Stir the mixture well, until the cream cheese is evenly dispersed and no lumps appear.
Fold the drained spaghetti in the Crockpot mixture.
Serve and garnish with parsley or parmesan cheese, if desired.

Video

Notes

Storage

- Fridge: Storage any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for a few minutes until warmed through.

- Freezer: You can freeze the leftovers as well. Just be sure to keep the noodles separate from the sauce. Boil fresh noodles when ready to serve.

Tips

Make homemade soup. We have the best homemade cream of mushroom soup recipe that we keep in the freezer at all times for recipes like this. Give it a try! You can also make homemade cream of chicken soup by following these steps:
- Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy. (This recipe makes the equivalent of 1 10.5 ounce can.)

Boil the pasta separately. Yes, you can actually cook pasta in the slow cooker, but we recommend for this recipe just to make the pasta separately and stir to coat in the finished sauce. You have much more control over the pasta cooking time this way.

Add the cream cheese and shredded cheese last to the sauce. They get stirred in right before the sauce is finished cooking. Why? This prevents the cheese from clumping together and ensures it's perfectly melty.

Cook on low for 6 to 7 hours or high for 3 to 4 hours. This makes the chicken moist and tender, plus easy to shred.

Too Thick - No Problem. Some pasta varieties have more starch and can thicken the sauce more. If this happens, you can simply add more chicken broth or water in ¼ cup increments to your desired texture.

Nutrition

The post Crock Pot Chicken Spaghetti Recipe appeared first on Dinner in 321.

Slow Cooker Pork Chops with Apples

Laura Ashley — Wed, 28 Aug 2024 11:30:25 +0000

These 5-ingredient Slow Cooker Pork Chops with Apples are the perfect Fall dinner recipe that anyone can master successfully. Ideal for a busy weeknight or entertaining on a weekend, these pork chops are the ultimate comfort food that will taste like you spent hours cooking in the kitchen.

The good ole' slow cooker, it truly makes some of my family's favorite recipes like this Slow Cooker Pork Chops with Apples. Thick, bone-in pork chops are stewed with broth, tender cinnamon apples, and stuffing mix to make the ultimate easy comfort food recipe.

Better yet, it's just 5-ingredients, which keeps the prep time to a minimum and also makes it affordable! Does it get any better than that?

We always recommend to sear the pork chops for extra flavor before placing them into the crock pot to ensure they're as delicious as possible. The low and slow cooking method of the slow cooker really guarantees that these chops are moist and juicy with every bite.

Love a slow cooker recipe? Well we definitely have you covered. Try our Slow Cooker Pork Roast, Country Style Pork Ribs, and Crock Pot Beef and Noodles. You won't be disappointed.

Why You'll Love this Recipe

5-Ingredient Comfort Food. Crock Pot Pork Chops and Apples is the perfect recipe for beginner cooks to try at home. This is truly foolproof and makes the most delicious, juicy pork chops.
Comfort Food at it's Finest. It's a heartwarming meal with Fall flavors in every bite.
Customize to your liking. Add fresh herbs, fresh apple slices, or dried cranberries for another delicious and easy twist on this recipe.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Pork Center Loin and Rib Chops: Make sure they're bone-in and a half-inch thick.
Seasoning Salt: Adds an extra boost of flavor to the pork. You can also just use salt, pepper, and garlic powder. Livia’s Seasoning Salt is my go-to blend.
Salted Butter: Gives a smooth richness to the sauce for an extra comforting flavor.
Chicken Broth: Adds that comforting broth flavor and is the base to the sauce. You can use low-sodium here if desired.
Apple Pie Filling: The secret ingredient for all that jammy apple goodness. You can also use fresh apples with brown sugar and cinnamon in the recipe too if you prefer not to use apple pie filling.
Chicken-flavored Stovetop Stuffing: You can use the regular or low sodium stuffing mix here. It's delicious as it soaks up all the pork and apple juices.

Tools You'll Need

How to Make Slow Cooker Pork Chops with Apples

Sprinkle seasoning salt evenly over both sides of the pork chops.

In a large skillet, melt ½ tablespoon of the butter over medium-high heat. Once the pan is hot, sear the pork chops 1 minute per side.

Pour ½ cup of the chicken broth into the bottom of a 8-quart slow cooker. Cube 1 ½ tablespoons of the butter and disperse in the broth.

Place the seared pork chops in the slow cooker.

Spoon the apple pie filling over the top of the pork chops, spreading it evenly.

In a medium bowl, combine the stuffing mix, remaining chicken broth, and remaining butter that's been melted. Spread the mixture evenly over the top of the apple pie filling.

Cover and cook on low for 3-4 hours or until the pork chops are tender and cooked through.
Serve pork chops with a generous helping of the apple and stuffing mixture on top.

Expert Tips

When it comes to making this Crockpot Apple Pork Chops, we'll be the first to tell you that it's so simple. But there are ways to customize it to your liking and steps you shouldn't skip to maximize the flavor in each bite. Here are some of our tips:

Sear the pork chops before slow cooking. Searing the pork chops in advance gives an extra rich flavor to the recipe. It's definitely worth it.
Layer the ingredients according to the recipe. This ensures that everything cooks evenly and correctly, plus keeps the pork chops moist and juicy.
Add fresh apples as desired. You can add thinly sliced fresh apples during the second half of the cooking for a hint of more fresh apple flavor.
Customize with fresh herbs and spices. Garnish with fresh herbs like parsley or rosemary. You can add spices like nutmeg, coriander, or cinnamon too for more warm flavors in each bite.
Optional Add-Ins: Rehydrated dried cranberries mixed into the stuffing or thinly sliced sweet onion between the apples and stuffing layers are also great flavor and texture additions.
Homemade Stove Top Stuffing Alternative: If you prefer to make your stuffing mixture from scratch, you can combine these ingredients:
- 6 cups toasted bread cubes, 1 tablespoon parsley flakes, 3 chicken bouillon cubes or 1 tablespoon salt free chicken bouillon powder, ¼ cup dried onion flakes, ¼ cup dried celery flakes, 1 teaspoon thyme, 1 teaspoon sage, ½ teaspoon black pepper, ½ teaspoon salt

Storage and Freezing

You can store the leftovers in an airtight container in the refrigerator for up to four days. Reheat on the stovetop in a pan over low heat or in the microwave for a few minutes until heated through.

Freezing the leftovers is a good option too, they can be stored in the freezer for up to 2 months. Thaw overnight in the fridge or at room temperature and reheat as instructed above.

What to Serve with Crock Pot Pork Chops and Apples

This slow cooker pork chops with apples could easily be a main course on it's own. But if you want to round it out with a couple of extra side dishes, we have some great ideas for you.

FAQs

Why are my pork chops tough in the slow cooker?

There isn't enough liquid in the slow cooker to keep the pork moist and juicy throughout the cooking process.

What is the secret to moist pork chops?

The key is to cook them at a lower temperature in the crockpot for a longer period of time so the meat doesn't become tough.

Do pork chops get more tender the longer you cook them?

This depends, you don't want to cook them for too long. When a meat thermometer registers 145ºF, you are good to go.

Is it better to cook pork chops low or slow?

Both for different reasons. A lower temperature, like 325ºF in the oven or in the slow cooker, will make sure the pork chops stay juicy and moist.

As a result, the lower temperature means a longer cooking time, so it may take a bit longer to cook them too.

More Easy Slow Cooker Recipes

Slow Cooker Pork Chops with Apples

These 5-ingredient Slow Cooker Pork Chops with Apples are the perfect fall dinner recipe that anyone can master successfully. Ideal for a busy weeknight or entertaining on a weekend, these pork chops are the ultimate comfort food for a cozy meal.

Course dinner

Cuisine American

Keyword crockpot, pork

Prep Time 10

Cook Time 4

Total Time 4

Servings servings

Calories 701kcal

Ingredients

2 ¼-2 ½ pounds pork center loin and rib chops bone-in, thick, ½-inch thick
Seasoning Salt or Salt and Black Pepper amount as desired
6 tablespoons salted butter divided
1 cup chicken broth divided
21 ounce can apple pie filling
6 ounce box chicken flavored Stovetop Stuffing regular or low sodium

Instructions

Sprinkle seasoning salt evenly over both sides of the pork chops.
In a large skillet, melt ½ tablespoon of the butter over medium-high heat. Once the pan is hot, sear the pork chops 1 minute per side.
Pour ½ cup of the chicken broth into the bottom of an 8-quart slow cooker. Cube 1 ½ tablespoons of the butter and disperse in the broth.
Place the seared pork chops in the slow cooker.
Spoon the apple pie filling over the top of the pork chops, spreading it evenly.
In a medium bowl, combine the stuffing mix, remaining chicken broth, and remaining 3 tablespoons butter that's been melted. Spread the mixture evenly over the top of the apple pie filling.
Cover and cook on low for 3-4 hours or until the pork chops are tender and cooked through.
Serve pork chops with a generous helping of the apple and stuffing mixture on top.

Video

Notes

Storage:

Freezing the leftovers is a good option too, they can be stored in the freezer for up to 2 months. Thaw overnight in the fridge or at room temperature and reheat as instructed above.

EXPERT TIPS

Sear the pork chops before slow cooking. Searing the pork chops in advance gives an extra rich flavor to the recipe. It's definitely worth it.
Layer the ingredients according to the recipe. This ensures that everything cooks evenly and correctly, plus keeps the pork chops moist and juicy.
Add fresh apples as desired. You can add thinly sliced fresh apples during the second half of the cooking for a hint of more fresh apple flavor.
Customize with fresh herbs and spices. Garnish with fresh herbs like parsley or rosemary. You can add spices like nutmeg, coriander, or cinnamon too for more warm flavors in each bite.
Optional Add-Ins: Rehydrated dried cranberries mixed into the stuffing or thinly sliced sweet onion between the apples and stuffing layers are also great flavor and texture additions.
Homemade Stove Top Stuffing Alternative: If you prefer to make your stuffing mixture from scratch, you can combine these ingredients:
- 6 cups toasted bread cubes, 1 tablespoon parsley flakes, 3 chicken bouillon cubes or 1 tablespoon salt free chicken bouillon powder, ¼ cup dried onion flakes, ¼ cup dried celery flakes, 1 teaspoon thyme, 1 teaspoon sage, ½ teaspoon black pepper, ½ teaspoon salt

Nutrition

The post Slow Cooker Pork Chops with Apples appeared first on Dinner in 321.