There’s nothing quite like the comforting warmth of a slow cooker on a chilly day. This Slow Cooker Pierogi & Kielbasa Casserole is the ultimate comfort food, a hearty and delicious meal that’s perfect for busy weeknights or cozy weekends. With just a few simple ingredients and minimal effort, you can create a delicious and satisfying dish that the whole family will love. Indulge in the rich flavors of Eastern Europe packed with tender pierogis, savory kielbasa, and a creamy, cheesy sauce. It’s the perfect comfort food to warm you up on a cold winter’s night.

Slow Cooker Pierogi & Kielbasa Casserole:

• 3 packages of pierogis
• 4 cups of chicken broth
• (1) 8 oz block of cream cheese
• 1 cup shredded cheddar cheese
• 1 lb Kielbasa sliced
• salt and pepper to taste.
• green onions, to garnish

In a Crockpot, add three cups of chicken broth, frozen pierogis, slice kielbasa, and shredded cheddar cheese. Make sure that the ingredients are evenly distributed.

Set the Crockpot on high for 3-4 hours, or low for 6 hours.

30 minutes before the end of the cooking time, warm the block of cream cheese with the remaining 1 cup of chicken broth. You can ether use the microwave or stovetop. When warm, whisk until you reach a  smooth consistency.

Pour the smooth cream cheese mixture into the crockpot and stir until well integrated. Sprinkle in the remaining shredded cheese over top. Cover the Crockpot and set to cook on low for an additional 30 minutes.

Serve hot and garnish with sliced green onions if desired. Enjoy!

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There’s nothing quite like the smell of chili simmering in the slow cooker all day. It’s the ultimate comfort food, perfect for a chilly evening, game day gathering, or a busy weeknight when you crave a hearty and satisfying meal. This recipe for Slow Cooker Chili is my go-to. It’s packed with flavor, requires minimal effort, and always delivers delicious results. Let’s get cooking!

Slow Cooker Chili:

• 2 LB ground beef
• 1 onion, diced
• 1 green or red pepper, diced
• 1 jalapeno, diced
• 4 cloves of garlic, minced
• 1 1/2 TBSP chili powder
• (1) 28 oz can of crushed tomatoes
• (1) 14 oz can of diced tomatoes
• 1 TBSP tomato paste
• 14 oz beef stock
• 1 tsp paprika
• 1 tsp cumin
• 1 can red kidney beans
• 1 can black beans
• Salt and Pepper

In a sauce pan, add the diced onions and ground beef. Cook for 8 minutes or until cooked through. Add garlic and cook for one more minute. Add to slow cooker.

Add the rest of the ingredients to the slow cooker and mix well.

Cover and cook on low for 5-6 hours.  

Serve and top with sour cream, chopped green onions, and/or shredded cheese. Enjoy!

Slow Cooker Chili

• Author: Jen

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This Slow Cooker Chili is the ultimate comfort food and perfect for those chilly evenings!   

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Ingredients

• 2 LB ground beef
• 1 onion, diced
• 1 green or red pepper, diced
• 1 jalapeno, diced
• 4 cloves of garlic, minced
• 1 1/2 TBSP chili powder
• (1) 28 oz can of crushed tomatoes
• (1) 14 oz can of diced tomatoes
• 1 TBSP tomato paste
• 14 oz beef stock
• 1 tsp paprika
• 1 tsp cumin
• 1 can red kidney beans
• 1 can black beans
• Salt and Pepper

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Instructions

1. În a sauce pan, add the diced onions and ground beef
2. Cook for 8 minutes or until cooked through
3. Add garlic and cook for one more minute
4. Add to slow cooker
5. Add the rest of the ingredients to the slow cooker and mix well
6. Cover and cook on low for 5-6 hours
7. Serve and top with sour cream, chopped green onions, and/or shredded cheese

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Is there anything better than sinking your teeth into the soft, saucy meat of a chicken thigh? Usually, the thought of preparing them from scratch, especially in a slow cooker feels like a long and arduous process, but this recipe is simple and requires very little active cooking! And the end result is a juicy piece of chicken slathered in a garlicky honey soy sauce! Give this delicious recipe a try the next time you’re looking for a top-notch tailgate bite or weeknight meal! 

Recipe from A Southern Soul

This recipe is the perfect combination of sweet and savory,  cooking in the crock-pot creates a moist fall of the bone chicken that is so delicious

Crock Pot Chicken Thighs:

• 8 bone-in skin-on chicken thighs
• 1 TBSP olive oil
• Salt and pepper
• 3/4 cup ketchup
• 1/3 cup low sodium soy sauce
• 1/3 cup honey
• 5 cloves of garlic, minced
• 1/2 tsp onion powder
• 1/4 tsp dried thyme
• 1 tsp dried parsley
• 1/4 tsp dried ground mustard
• 2 TBSP fresh chopped flat parsley

Heat the olive oil in a cast iron skillet or heavy bottom pan at medium heat. Season chicken with salt and pepper and add thighs skin-side down on the pan. Cook until skin is nice and golden brown, about 5-7 minutes. Add chicken thighs to crock pot skin side up.

In a medium bowl, add ketchup, soy sauce, honey, garlic, onion powder, thyme, dried parsley, and mustard. Whisk until combined. Pour over chicken and place the lid on crock pot. Cook for 3 hours on high or 5 hours on low.

Remove chicken and add to a serving dish, spoon over sauce and add fresh parsley. Enjoy!

Crock Pot Chicken Thighs

• Author: Jen

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These Crock Pot Chicken Thighs make a hearty meal the whole family will enjoy!

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Ingredients

• 8 bone-in skin-on chicken thighs
• 1 TBSP olive oil
• Salt and pepper
• 3/4 cup ketchup
• 1/3 cup low sodium soy sauce
• 1/3 cup honey
• 5 cloves of garlic, minced
• 1/2 tsp onion powder
• 1/4 tsp dried thyme
• 1 tsp dried parsley
• 1/4 tsp dried ground mustard
• 2 TBSP fresh chopped flat parsley

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Instructions

1. Heat the olive oil in a cast iron skillet or heavy bottom pan at medium heat
2. Season chicken with salt and pepper and add thighs skin-side down on the pan
3. Cook until skin is nice and golden brown, about 5-7 minutes
4. Add chicken thighs to crock pot skin side up
5. In a medium bowl, add ketchup, soy sauce, honey, garlic, onion powder, thyme, dried parsley, and mustard
6. Whisk until combined
7. Pour over chicken and place the lid on crock pot
8. Cook for 3 hours on high or 5 hours on low
9. Remove chicken and add to a serving dish, spoon over sauce and add fresh parsley

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Nothing beats a nice warm soup on a chilly fall or winter day! Except maybe a soup that can be made with your slow cooker. I love when I make soup in my slow cooker, it’s convenient and easy and makes my house smell so good.

Slow Cooker Creamy Tomato Tortellini Soup

• 1 lb chicken sausage
• 1 onion, diced
• 2 cloves garlic minced
• 1 TBSP fresh basil
• 1 1/2 tsp Italian seasoning
• 4 cans crushed tomatoes (14.5 oz)  ( I had fresh tomatoes out of the garden so I used 2 cans crushed and 2 1/2 cups of chopped cherry tomatoes)
• 4 cups chicken broth
• 1 cup cream or half and half
• 2 cup baby spinach
• 9 oz fresh cheese tortellini
• 1 cup parmesan
• salt and pepper to taste

In frying pan, add diced onion, minced garlic, and chicken sausage.  Cook until sausage is fully cooked about 8 minutes.  Transfer to slow-cooker.

Add broth, tomatoes, and seasoning.  Cook on low setting for 4-5 hours.

Add final ingredients: tortellini, heavy cream, spinach and cheese.  Cook for an additional 20 minutes.  Serve and enjoy!

Slow-Cooker Creamy Tomato Tortellini Soup

• Author: Jen

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This Slow-Cooker Creamy Tomato Tortellini Soup really hits the spot on a crisp fall day!

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Ingredients

• 1 lb chicken sausage
• 1 onion, diced
• 2 cloves garlic minced
• 1 TBSP fresh basil
• 1 1/2 tsp Italian seasoning
• 4 cans crushed tomatoes (14.5 oz) ( I had fresh tomatoes out of the garden so I used 2 cans crushed and 2 1/2 cups of chopped cherry tomatoes)
• 4 cups chicken broth
• 1 cup cream or half and half
• 2 cup baby spinach
• 9 oz fresh cheese tortellini
• 1 cup parmesan
• salt and pepper to taste

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Instructions

1. In frying pan, add diced onion, minced garlic, and chicken sausage.  Cook until sausage is fully cooked about 8 minutes.  Transfer to slow-cooker.
2. Add broth, tomatoes, and seasoning.  Cook on low setting for 4-5 hours.
3. Add final ingredients: tortellini, heavy cream, spinach and cheese.  Cook for an additional 20 minutes.

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I love cooking in the slow cooker, but I love it even more when I can cook a complete meal in the slower cooker!  This meal will be a crowd pleaser.

Complete Chicken Dinner:
(Recipe was found at Damn Delicious, I absolutely LOVE her recipes!)

• 6 Chicken thighs
• 1 1/2 tsp paprika
• kosher salt and pepper
• 2 TBSP butter
• 2 lb baby red potatoes
• 1/4 cup white wine
• 1/4 cup chicken broth
• 2 shallots diced
• 3 cloves garlic diced
• 1 tsp dried Thyme
• 3 cups broccoli florets
• 1/2 cup cream
• 1 1/2 TBSP lemon juice
• 1 TBSP cornstarch

Season chicken with paprika, and salt and pepper to taste.  Melt butter in large skillet over medium-high heat.  Add chicken, and sear both sides until browned, it should take about 2-3 minutes per side.  Set chicken aside.

In large 6 QT slow cooker, add potatoes, stir in wine, chicken stock, shallots, garlic, thyme and season with salt and pepper.  Add chicken to slow cooker in an even layer.  Cover and cook on low for 5-6 hours.  After about 5-5.5 hours add broccoli for the last 30 minutes of cooking time.   After cooking is complete remove chicken, potatoes, and broccoli and keep warm.

In bowl, whisk together cream, lemon juice, and cornstarch.  Add and stir into the slow cooker.  Cover and cook on high heat for 10-15 minutes or until sauce has thickened.    Serve chicken, broccoli, and potatoes and add cream sauce over chicken.  Enjoy!

Complete Chicken Dinner in Slow Cooker

• Author: Jen

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This Complete Chicken Dinner in the slower cooker saves you time in the kitchen and is sure to be a crowd pleaser!

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Ingredients

• 6 Chicken thighs
• 1 1/2 tsp paprika
• kosher salt and pepper
• 2 TBSP butter
• 2 lb baby red potatoes
• 1/4 cup white wine
• 1/4 cup chicken broth
• 2 shallots diced
• 3 cloves garlic diced
• 1 tsp dried Thyme
• 3 cups broccoli florets
• 1/2 cup cream
• 1 1/2 TBSP lemon juice
• 1 TBSP cornstarch

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Instructions

1. Season chicken with paprika, and salt and pepper to taste.  Melt butter in large skillet over medium-high heat.  Add chicken, and sear both sides until browned, it should take about 2-3 minutes per side.  Set chicken aside.
2. In large 6 QT slow cooker, add potatoes, stir in wine, chicken stock, shallots, garlic, thyme and season with salt and pepper.  Add chicken to slow cooker in an even layer.  Cover and cook on low for 5-6 hours.  After about 5-5.5 hours add broccoli for the last 30 minutes of cooking time.   After cooking is complete remove chicken, potatoes, and broccoli and keep warm.
3. In bowl, whisk together cream, lemon juice, and cornstarch.  Add and stir into the slow cooker.  Cover and cook on high heat for 10-15 minutes or until sauce has thickened.    Serve chicken, broccoli, and potatoes and add cream sauce over chicken.

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Nothing says fall quite like a warm beef stew.  I love the fact that I can put everything in the slow cooker and come home to a warm cooked meal.  My slow cooker works overtime during the fall months.  This yummy beef stew is a winner at our house and I’m sure you’ll love it too.

Slow Cooker Beef Stew  (Recipe inspired by The Chunky Chef)
makes 6- 8 servings

• 2.5 lb boneless Chuck Roast, cut into 1 inch pieces
• 1 1/2 tsp Kosher Salt
• 1 tsp pepper
• 2 TBSP vegetable oil
• 12 oz Guinness beer
• 4 cups beef broth
• 3 carrots, cut into 1 inch slices
• 1 1/4 lb baby Yukon potatoes, quartered
• 1 yellow onion diced
• 1 1/2 cups sliced mushrooms
• 4 cloves garlic, minced
• 2 tsp fresh sage
• 2 TBSP beef base (I used the Better than Bouillon brand)
• 2 TBSP tomato paste
• 1 TBSP horseradish
• 1 TBSP butter
• 1 TBSP flour
• Salt and pepper to taste

Season cubed beef with 1 1/2 tsp kosher salt and 1 tsp pepper.  Heat oil in large pan on med/high heat.  Add beef and brown all sides, 1-2 minutes per side.   Remove beef and add to slow cooker.  

Pour beer and broth into the hot pan you cooked the beef in and stir to loosen any brown bits from the bottom of pan.  Add to slow cooker.  Add carrots, potatoes, garlic, mushrooms, onion, sage, beef base, and tomato paste.  Cook on low for 7 hours.

After 7 hours cooking time,  mix together butter and flour to form a pasty ball.  Add to stew also add horseradish.  Cover and cook for an additional 20-30 minutes, stirring occasionally.  Taste, and add additional salt and pepper as needed.   Enjoy!

Slow Cooker Beef Stew

• Author: Jen

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Slow Cooker Beef Stew. Perfect for fall!

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Ingredients

• 2.5 lb boneless Chuck Roast, cut into 1 inch pieces
• 1 1/2 tsp Kosher Salt
• 1 tsp pepper
• 2 TBSP vegetable oil
• 12 oz Guinness beer
• 4 cups beef broth
• 3 carrots, cut into 1 inch slices
• 1 1/4 lb baby Yukon potatoes, quartered
• 1 yellow onion diced
• 1 1/2 cups sliced mushrooms
• 4 cloves garlic, minced
• 2 tsp fresh sage
• 2 TBSP beef base (I used the Better than Bouillon brand)
• 2 TBSP tomato paste
• 1 TBSP horseradish
• 1 TBSP butter
• 1 TBSP flour
• Salt and pepper to taste

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Instructions

1. Season cubed beef with 1 1/2 tsp kosher salt and 1 tsp pepper.  Heat oil in large pan on med/high heat.  Add beef and brown all sides, 1-2 minutes per side.   Remove beef and add to slow cooker.  
2. Pour beer and broth into the hot pan you cooked the beef in and stir to loosen any brown bits from the bottom of pan.  Add to slow cooker.  Add carrots, potatoes, garlic, mushrooms, onion, sage, beef base, and tomato paste.  Cook on low for 7 hours.
3. After 7 hours cooking time,  mix together butter and flour to form a pasty ball.  Add to stew also add horseradish.  Cover and cook for an additional 20-30 minutes, stirring occasionally.  Taste, and add additional salt and pepper as needed.

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I am always looking for ways to make meal time a little easier and this recipe is one of the ways.  It’s awesome because it’s tasty and it’s super easy to make.

Chicken Enchilada Casserole
Recipe slightly adapted from The Magical Slow Cooker

• 1.5 lb chicken breast
• 1 can of enchilada sauce (28 oz)
• 1 12 oz package flour tortillas
• 3 cups grated cheddar cheese (divided)
• 1 can sliced black olives (3.8 oz)

Place chicken and enchilada sauce in slow cooker.  Cook on High for 4 hours or low for 8.  Once cooked, shred chicken with fork inside slow cooker.

Cut tortillas into 1″x 2″ strips, stir into slow cooker.  Add 1 cup of cheese and half of the black olives.  Give it another stir.  Smooth our the top of mixture with spatula and sprinkle the remainder of cheese and olives over the top.

Cover and cook on low for 40-60 minutes.  Place in bowls and top with a spoonful of sour cream.  The sour cream of course is optional, but it’s so good with the casserole.

Slow Cooker Chicken Enchilada Casserole

1 from 1 review

• Author: Jen

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Slow Cooker Chicken Enchilada Casserole. Super easy to make. 

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Ingredients

• 1.5 lb chicken breast
• 1 can of enchilada sauce (28 oz)
• 1 12 oz package flour tortillas
• 3 cups grated cheddar cheese (divided)
• 1 can sliced black olives (3.8 oz)

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Instructions

1. Place chicken and enchilada sauce in slow cooker.  Cook on High for 4 hours or low for 8.  Once cooked, shred chicken with fork inside slow cooker.
2. Cut tortillas into 1″x 2″ strips, stir into slow cooker.  Add 1 cup of cheese and half of the black olives.  Give it another stir.  Smooth our the top of mixture with spatula and sprinkle the remainder of cheese and olives over the top.
3. Cover and cook on low for 40-60 minutes.  Place in bowls and top with a spoonful of sour cream.  The sour cream of course is optional, but it’s so good with the casserole.

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There’s nothing quite like a warm berry cobbler, except maybe a warm berry cobbler that you can make in your slow cooker! This recipe is so easy to make. Just throw the ingredients in and in a few hours you will be enjoying a warm berry cobbler that goes great with a scoop of vanilla ice cream.

Easy Slow Cooker Berry Cobbler

• 2 bags of mixed berries (16oz) – frozen
• 3 TBSP flour
• 2/3 cup sugar
• box of cake mix (white or yellow)
• 1/2 cup butter
• 1 TBSP sugar
• 1 tsp cinnamon

In bowl,  add berries sugar, and flour.  Stir together.  Add to bottom of slow cooker.Add the boxed cake mix and sprinkle evenly over berries.  Evenly distribute slices of butter on top of dry cake mix.

Cook for 3 hours on high.  Uncover and sprinkle with cinnamon/sugar mixture.  Cook for 15 more minutes.   It’s just that easy! Serve with ice cream and enjoy!

Easy Slow Cooker Berry Cobbler

5 from 9 reviews

• Author: Jen

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Easy Slow Cooker Berry Cobbler that goes great with ice cream!

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Ingredients

• 2 bags of mixed berries (16oz) – frozen
• 3 TBSP flour
• 2/3 cup sugar
• box of cake mix (white or yellow)
• 1/2 cup butter
• 1 TBSP sugar
• 1 tsp cinnamon

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Instructions

1. In bowl,  add berries sugar, and flour.  Stir together.  Add to bottom of slow cooker. Add the boxed cake mix and sprinkle evenly over berries.  Evenly distribute slices of butter on top of dry cake mix.
2. Cook for 3 hours on high.  Uncover and sprinkle with cinnamon/sugar mixture.  Cook for 15 more minutes.

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You’ll love these yummy chicken wings!  You cook them in the slow cooker and transfer them to the oven at the end so the sauce can caramelize.  They are so good!  Perfect for a meal with rice or on their own as finger food for a party.

Honey BBQ Chicken Wings
Recipe found at The Chunky Chef

• 4 lb chicken wings
• 2 TBSP cornstarch (for final step)
• sliced green onions (for garnish)

Spice rub:

• 2 TBSP brown sugar
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp dried parsley

Honey Buffalo Sauce:

• 3/4 cup frank’s hot sauce
• 1/2 cup honey
• 1 TBSP melted butter

In small bowl add rub ingredients and stir to combine.   Spray slow cooker with non-stick cooking spray and add chicken wings.  Sprinkle rub seasoning over top.  Whisk hot sauce, honey and melted butter, then pour over the wings. and give them a quick toss with a spoon.  Cover and cook on high for 2 hours or low for 3-4.

Line baking sheet with foil.   Arrange the cooked wings onto baking sheet.  Set aside.

Pour sauce from slow cooker into sauce pan.  In small bowl add 2 TBSP cornstarch and 2 TBSP of water and whisk together.  Add to sauce and whisk some more.  Cover and cook on med-high heat until boiling. Reduce heat to med-low and whisk as it cooks.   Cook for about 5 minutes until the sauce thickens. 

Brush wings with sauce and broil for 2-3 minutes.  Brush again and broil 2 more minutes.  broil until sauce is caramelized.    Sprinkle with green onions and serve with optional ranch dressing.  Enjoy!

Slow Cooker Honey BBQ Chicken Wings

• Author: Jen

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Slow Cooker Honey BBQ Chicken Wings, great as a meal with rice or on their own as finger food!

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Ingredients

• 4 lb chicken wings
• 2 TBSP cornstarch (for final step)
• sliced green onions (for garnish)

Spice rub:

• 2 TBSP brown sugar
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp dried parsley

Honey Buffalo Sauce:

• 3/4 cup frank’s hot sauce
• 1/2 cup honey
• 1 TBSP melted butter

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Instructions

1. In small bowl add rub ingredients and stir to combine.   Spray slow cooker with non-stick cooking spray and add chicken wings.  Sprinkle rub seasoning over top.  Whisk hot sauce, honey and melted butter, then pour over the wings. and give them a quick toss with a spoon.  Cover and cook on high for 2 hours or low for 3-4.
2. Line baking sheet with foil.   Arrange the cooked wings onto baking sheet.  Set aside.
3. Pour sauce from slow cooker into sauce pan.  In small bowl add 2 TBSP cornstarch and 2 TBSP of water and whisk together.  Add to sauce and whisk some more.  Cover and cook on med-high heat until boiling. Reduce heat to med-low and whisk as it cooks.   Cook for about 5 minutes until the sauce thickens. 
4. Brush wings with sauce and broil for 2-3 minutes.  Brush again and broil 2 more minutes.  broil until sauce is caramelized.    Sprinkle with green onions and serve with optional ranch dressing. 

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These yummy French Dip Sandwiches are made in your slow cooker, which makes them extra flavorful!  

Slow Cooker French Dip Sandwich (makes 8 full size sandwiches)
Recipe from The Suburban Soapbox

• 3 lb Chuck Roast
• 2 TBSP olive oil
• 1 onion thinly sliced
• 3 garlic cloves
• 3 cup Beef Stock
• 1/4 cup Red Wine
• 2 TBSP Dijon Mustard
• 1 TBSP Worcestershire sauce
• 1 tsp Kosher Salt
• 1 tsp Black Pepper
• 5 sprigs of fresh thyme
• 1 bay leaf
• 8 Hoagie Rolls
• 1 cup shredded Monterey Jack or Swiss cheese 

Trim fat from chuck roast and season with salt and pepper.  Heat olive oil in large pan med-high heat add roast and brown.  About 4 minutes each side. 

Transfer roast to slow cooker,  add sliced onions and garlic on top of roast.   In a large bowl whisk together stock, wine, mustard, Worcestershire sauce, salt and pepper.  Pour stock over beef.  and add thyme and bay leaf.

Cover and cook on high for 4 hours or low for 6 hours.  When roast is done transfer to cutting board remove thyme and bay leaf  and shred or break up beef with a fork.    Arrange the beef in to long rolls and top with cheese.  Serve with stock (au jus) in individual serving bowls for dipping.

These would also be excellent Super Bowl sliders for game day.  definitely a crowd pleaser. 

Slow Cooker French Dip Sandwich

• Author: Jen

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These yummy French Dip Sandwiches are made in your slow cooker, which makes them extra flavorful!  

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Ingredients

• 3lb Chuck Roast
• 2 TBSP olive oil
• 1 onion thinly sliced
• 3 garlic cloves
• 3 cup Beef Stock
• 1/4 cup Red Wine
• 2 TBSP Dijon Mustard
• 1 TBSP Worcestershire sauce
• 1 tsp Kosher Salt
• 1 tsp Black Pepper
• 5 sprigs of fresh thyme
• 1 bay leaf
• 8 Hoagie Rolls
• 1 cup shredded Monterey Jack or Swiss cheese

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Instructions

1. Trim fat from chuck roast and season with salt and pepper.  Heat olive oil in large pan on med-high heat add roast and brown.  It should take about 4 minutes on each side. 
2. Transfer roast to slow cooker, add sliced onions and garlic on top of roast.   In a large bowl whisk together beef stock, wine, mustard, Worcestershire sauce, salt and pepper.  Pour liquid over beef and add thyme and bay leaf on top.
3. Cover and cook on high for 4 hours or low for 6 hours.  When roast is done transfer to cutting board remove thyme and bay leaf and shred beef with a fork.    Arrange the beef into long rolls and top with cheese.  Serve with liquid (au jus) in individual serving bowls for dipping.

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In the fall my slow cooker is my best friend, I love how it makes dinner so convenient. This Slow Cooker Chicken Parmesan Casserole is a cinch to make and it’s sure to please the entire family.

Slow Cooker Chicken Parmesan Casserole: (serves 6-8)

• 1.5 lb chicken breasts
• 1 cup water
• 1 TBSP Italian seasoning
• 2 (14.5 oz) cans of diced tomatoes
• 1 (14.5 oz) can of tomatoes sauce
• 2 cups mozzarella cheese
• 1/2  cup parmesan cheese
• 2/3 cup of Panko bread crumbs
• 1 box pasta (16 oz)

In slow cooker add diced tomatoes, water, tomato sauce, and chicken breasts.  Cook on high for 4 hours or low for 8 hours. Once cooking time is up, use a fork to shred chicken, add uncooked pasta and let cook for 30 minutes on low.  Give it a stir.

Top with Mozzarella cheese and cook for another 10 minutes until all the cheese is melted.  Add Panko bread crumbs and parmesan cheese.  Serve and enjoy.

Slow Cooker Chicken Parmesan Casserole

• Yield: 6-8 serviings 1x

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Ingredients

• 1.5 lb chicken breasts
• 1 cup water
• 1 TBSP Italian seasoning
• 2 (14.5 oz) cans of diced tomatoes
• 1 (14.5 oz) can of tomatoes sauce
• 2 cups mozzarella cheese
• 1/2  cup parmesan cheese
• 2/3 cup of Panko bread crumbs
• 1 box pasta (16 oz)

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Instructions

1. In slow cooker add diced tomatoes, water, tomato sauce, and chicken breasts.  Cook on high for 4 hours or low for 8 hours.
2. Using a fork, shred chicken, add uncooked pasta and let cook for 30 minutes on low.  Give it a stir.
3. Top with Mozzarella cheese and cook for another 10 minutes until all the cheese is melted.  Add Panko bread crumbs and parmesan cheese.  Serve and enjoy.

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I really love making soup in the slow cooker, not only do I get an easy dinner, but it also makes the house smell amazing.  With the  process of slow cooking the soup really has an amazing flavor.  This recipe is all packed with tons of amazing flavors.

Slow Cooker Creamy Tortellini Soup:

• 1 lb ground Italian sausage
• 1 onion chopped
• 2 cup sliced mushrooms
• 2 carrots chopped
• 2 sticks celery chopped
• 3 cloves garlic, minced
• 3 beef bouillon cubes
• 1 TBSP Italian seasoning
• 2 TBSP fresh parsley
• 1 tsp fresh oregano
• 1/2 tsp salt
• 4 cups low sodium beef broth
• 1/4 cup cornstarch/mixed with 1/4 cup water
• 4 cups half and half
• 12 oz dry three cheese tortellini (not fresh)
• 2 cups spinach roughly chop
• 1 cup milk
• Salt and pepper to taste

Brown sausage in frying pan, then add to slow cooker.  Add onion, carrot, celery, garlic,  mushrooms, bouillon cubes, Italian seasoning, fresh herbs, salt and broth.  Cover and cook on high for 4-6 hours.

Uncover, stir in cornstarch/water mixture, half and half, milk and tortellini.  Cover and cook for 45 more minutes on high.

Uncover, add spinach and mix with spoon until spinach is submersed.  Cover and cook for another 5 minutes.

Add salt and pepper to your liking.  Serve and enjoy!

Slow Cooker Creamy Tortellini Soup

• Yield: 8 servings 1x

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Delicious Creamy Tortellini Soup is a breeze in your slow cooker.

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Ingredients

• 1 lb ground Italian sausage
• 1 onion chopped
• 2 cup sliced mushrooms
• 2 carrots chopped
• 2 sticks celery chopped
• 3 cloves garlic, minced
• 3 beef bouillon cubes
• 1 TBSP Italian seasoning
• 2 TBSP fresh parsley
• 1 tsp fresh oregano
• 1/2 tsp salt
• 4 cups low sodium beef broth
• 1/4 cup cornstarch/mixed with 1/4 cup water
• 4 cups half and half
• 12 oz three cheese tortellini
• 2 cups spinach roughly chop
• 1 cup milk
• Salt and pepper to taste

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Instructions

1. Brown sausage in frying pan, then add to slow cooker.
2. Add onion, carrot, celery, garlic,  mushrooms, bouillon cubes, Italian seasoning, fresh herbs, salt and broth.  Cover and cook on high for 4-6 hours.
3. Uncover, add spinach and mix with spoon until spinach is submersed.  Cover and cook for another 5 minutes.
4. Uncover, stir in cornstarch/water mixture, half and half, milk and tortellini.  Cover and cook for 45 more minutes on high.
5. Add salt and pepper to your liking.  Serve and enjoy!

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Winter is hanging on so a nice warm bowl of soup hits the spot.  I love a bowl of creamy potato soup and this one is divine because it also includes hearty turkey sausage too.  It’s super easy to make because you throw everything in your slow cooker too.

Turkey Sausage and Potato Soup

• 4-5 medium potatoes
• 1 lb smoked turkey sausage links (like Johnsonville)
• 2 cups chicken stock
• 1 1/2 cup half and half
• 1 red pepper
• 1 cup diced onion
• 1 clove minced garlic
• 1 tsp seasoning salt
• 1 tsp garlic powder
• Salt and Pepper
• 2 cups cheddar cheese
• parsley to garnish (optional)

Peel and cube potatoes,  dice red pepper and onion. Add all ingredients (except cheese) into slow cooker and cook on low for 5-6 hours.

When soup is done,  potatoes should be soft and you should be able to easily pierce with a fork.

Add cheese, stir until melted and combined into soup.  Garnish withe extra cheese and parsley. Serve with corn bread.  Enjoy!

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I love this chicken recipe, and the fact that I can make it in my slow cooker makes me love it even more.  I simply add all the ingredients to my slow cooker in the morning and come home to dinner.  I often double the recipe and freeze half for later.  This recipe is versatile too, it can be used for tacos, nachos, or even chicken for enchiladas.    It’s also a great option for a large gatherings.  It makes cooking for a large group of people painless.

Slow Cooker Chicken Shredded Tacos
(Recipe from Valerie’s Kitchen)

• 5 Boneless Skinless Chicken Breast
• 3 heaping TBSP Taco Seasoning
• 3/4 cup chopped onion
• 1 (14.5 oz) can of Diced Fire Roasted Garlic Tomatoes (or something similar)
• 1 (4.5 oz) can Diced Green Chilies (do not drain)
• 1/2 cup fresh cilantro

Add chicken to bottom of slow cooker.  Sprinkle the taco seasoning on top of chicken.  Cover with diced onions, can of tomatoes and can of green chilies.  Cover and cook on low for 6-8 hours.

Once chicken is done cooking, remove lid and shred chicken.  Using two forks is an easy way to go.   Once chicken is shredded add the 1/2 cup of chopped cilantro and stir until it’s well combined with the chicken.

Add meat to your favorite corn or flour tortillas.  You can top with lettuce, tomatoes, cheese and sour cream.  Enjoy!

In addition to tacos, this makes a great option for nachos.

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The Black + Decker 6.5 Quart Multicooker provides true one-pot cooking capability that features high heat for searing meats and sautéing vegetables and traditional slow cooking functionality for soups and roasts.    This handy multicolor came at just the right time because my old slow cooker bit the dust and I am happy to have a new one that not only is a slow cooker, but does other great things too.

This is more than just a slow cooler you can also sear and cook at high temperartures.   They also include an easily removeable wire wrack inside the pot.  Check out the features on the Black + Decker Multicooker:

Variable Temperature – Sear and cook at high temperatures, then drop it down for slow cooking. Temperatures range from 200°-450°F.

Slow Cook Functionality –  Two convenient heat settings allow you to keep food at a safe temperature until serving.

Removable Cooking Pot – The removable cooking pot and tempered glass lid are dishwasher-safe to make cleanup quick and easy.

I have used the Black + Decker Multicooker a couple of times now and one of the features that I love is that I can pan sear meat in the multicooker before I switch it over to slow cook.    No more having to pull out a pan and turn on the stove top to sear the meat.   This is such a cool feature.

One of the things I made recently in the Black + Decker Multicooker is Chicken for BBQ Chicken sandwiches.   This is such an easy meal to make because you can throw the boneless skinless chicken into the multicooker while it is frozen!   I love that I don’t have to think about thawing the chicken ahead of time.    I can throw everything in the multicooker at noon and it will be ready to go at dinner time.

Here is what you do:  Add 4 frozen boneless Skinless chicken breast to your slow cooker.   Mix the following barbecue sauce and pour it on top of the chicken:

• 2 cup Ketchup
• 1 cup Brown Sugar
• 2 Tablespoon Worcestershire Sauce
• 2 teaspoon Mustard
• 2 Tablespoon Onion Powder
• 2 Tablespoon Honey
• 1 teaspoon Pepper

When using frozen chicken breasts set the slow cooker to low and let the chicken cook for 6 hours.    Just before the time is up I take the chicken out and cut it into chunks.   I prefer not to shred the chicken for these sandwiches I like to keep the chicken a little chunkier.  I add the chicken back it and stir it around so the BBQ sauce covers all the chicken.

To make the sandwiches, butter and toast the buns in a frying pan or under the broiler.   Once the buns are prepped, add chicken, shredded cheese, pickles and mayonnaise.   Add the top bun and your meal is ready to go.   These are so easy to make and require very minimal prep time.   It’s perfect meal for those busy nights.

I love using a slow cooker to prep meals.   I use it in the winter to make yummy soups and roasts that are perfect for warming you upon cold days and I also love to use it in the summer because it saves me from having to heat up my entire kitchen.   I can see me using the Black + Decker Multicooker a couple times a month year round!    The Black + Decker Multicooker retails for $129.99, you can buy it online and you can also find it at your favorite retailers.

I am a Spectrum Brands Power Blogger, this is a sponsored post.   My thoughts and opinions are honest and true.

The post Black + Decker Multicooker + Easy Slow Cooker BBQ Sandwich Recipe appeared first on Gather Lemons.