Slow Cooker Recipes - Kristine's Kitchen

Slow Cooker Pot Roast

Kristine Rosenblatt — Wed, 01 Nov 2023 19:03:41 +0000

This Slow Cooker Pot Roast is tender and flavorful, with potatoes, carrots and gravy. It’s everything you love about a classic pot roast, made easy in the crock pot.

There’s nothing like pot roast to bring up memories of cozy Sunday dinners at home and Mom’s home cooking. It’s the perfect hearty comfort food as we head into fall and winter!

When you want the convenience of prepping your dinner in the morning and letting it slow cook while you go about your day, this slow cooker pot roast is just the recipe you need. Like my Crockpot Chicken and Potatoes and Slow Cooker Beef Stew, this crock pot roast is a family favorite. Serve it with Homemade Biscuits or Yeast Rolls for soaking up extra gravy.

Slow Cooker Pot Roast Ingredients

Beef Chuck Roast: This is the best type of meat for pot roast.
Onion and Garlic: For flavor.
All-Purpose Flour: To thicken the gravy.
Beef Broth: For the gravy.
Tomato Paste and Worcestershire Sauce: Add depth of flavor to the gravy.
Dried Thyme: I prefer to use dried thyme instead of fresh because dried herbs hold up well during slow cooking and they are easy to keep on hand in your kitchen.
Carrots: Chop them into 1-inch pieces.
Potatoes: I like to use baby potatoes in this recipe because you can add them whole to your slow cooker, and they are often pre-washed so you save time. If you need a substitute, I recommend Yukon gold potatoes. Cut them into large chunks.
Cornstarch: For thickening the gravy.

Find the full recipe with ingredient amounts in the recipe card below.

How to Make Crock Pot Roast

You will need a 5 quart or larger slow cooker to make this recipe. You can fit a 3 to 4 pound roast in a 5 quart slow cooker. If you want to cook a larger beef chuck roast, you’ll need a 6 quart or larger slow cooker.

Brown the meat. Browning the beef chuck roast in a pan on the stove will add so much flavor to your meal, so I highly recommend you do this step. Heat some olive oil in a skillet or Dutch oven. While the pan heats up, season the roast with salt and pepper on all sides. Sear the meat for 4-5 minutes per side, until browned. Then transfer the roast to a clean plate.

Sauté onion and garlic. In the same hot pan, sauté the chopped onion until softened. You are adding layers of flavor to the finished dish with these stove top steps. Next you’ll add some minced garlic and flour to the pan. Cook these for 30 seconds, stirring.

Deglaze the pan. Pour in the beef broth and scrape up any browned bits from the bottom of the pan. You want all of those bits in your gravy because they add more flavor! Remove the pan from the heat and stir in the tomato paste, Worcestershire sauce and dried thyme. You’ve now added all of the ingredients that will make up your gravy.

Add vegetables, meat and gravy to slow cooker. Add a single layer of carrots and potatoes to your slow cooker and pour the broth mixture from the skillet over the vegetables. Then place the browned roast on top. Fit the rest of the potatoes and carrots around the sides of the roast.

Slow cook for 8-10 hours on your slow cooker’s low setting or 4-5 hours on the high setting. The pot roast is done when the meat and vegetables are tender. The meat should fall apart easily when shredded with a fork.

How to Thicken Gravy

After your pot roast is done cooking, you may want to thicken the gravy. The easiest way to do this is to stir in a cornstarch slurry during the last hour of slow cooking time. You’ll combine two tablespoons of cornstarch with two tablespoons of water in a small bowl and stir until smooth. Stir this mixture into the slow cooker when there is one hour of cook time left. I find that the gravy thickens best on high, so if you have your slow cooker set to low you may want to increase the heat to high at this point.

You can also thicken the gravy on the stove. This is faster, but takes a little more effort. You will need to remove the meat, potatoes and carrots from the crock pot and then transfer the juices in the pot to a pan on the stove. Stir in the cornstarch slurry and cook over medium high heat for 2 to 3 minutes, until thickened.

Crock Pot Pot Roast Recipe Tips

You can add other vegetables to this recipe, as desired. I suggest trying other root vegetables, such as parsnips or turnips, because they will hold up well as the chuck roast cooks.
After cooking, you may need to add more salt to taste. I usually start with less salt in my recipes because it is easy to add more. Taste the gravy and if it needs more flavor, some extra salt and pepper will do the trick.
It’s best not to lift the lid of the slow cooker during the cook time, since doing so lets out a lot of the trapped heat and can increase the cook time. See my Slow Cooker Guide for more slow cooker tips.
If you have an Instant Pot, you might also enjoy my Instant Pot Pot Roast recipe because you can cook a chuck roast to tender perfection in 2 hours start to finish.

Storage and Reheating

To Refrigerate: Store leftover pot roast in an airtight container in the refrigerator for up to 3 days.
To Freeze: Store in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator before reheating.
To Reheat: The best way to reheat pot roast is in the oven. Place the meat, vegetables and gravy in an oven-safe dish. Add a splash of beef broth if there’s not much gravy. Cover the dish with foil and bake at 350° F for 25-35 minutes, until heated through.

More Favorite Slow Cooker Meals

Try one of these delicious slow cooker recipes next.

Slow Cooker Pot Roast

This easy slow cooker pot roast recipe cooks all day in your crock pot. It's perfect for Sunday dinner or a make-ahead weeknight meal.

Course Main Course, Slow Cooker

Cuisine American

Keyword beef chuck roast, chuck roast, crock pot roast, pot roast crock pot, slow cooker pot roast

Prep Time 20

Cook Time 8

Total Time 8 20

Servings servings

Calories 438kcal

Ingredients

3 pound beef chuck roast
1 teaspoon Kosher salt or to taste
½ teaspoon black pepper or to taste
1 tablespoon olive oil
1 large yellow onion coarsely chopped
4 cloves garlic minced
3 tablespoons all purpose flour
1 ½ cups low sodium beef broth
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 ½ teaspoons dried thyme
6 medium carrots cut into 1-inch pieces
1 ½ pounds whole baby potatoes halved if large
2 tablespoons cornstarch optional, for thicker gravy
chopped fresh parsley if desired for serving

Instructions

Rub the roast on all sides with the salt and pepper.
Heat the olive oil in a large pan on the stove over medium high heat. When the pan is hot, add the roast and sear on all sides until browned, about 4-5 minutes per side. Transfer roast to a clean plate.
Add the onion to the pan and cook, stirring, for 2 minutes. Add the garlic and flour to the pan and cook, stirring, for 30 seconds.
Pour in the beef broth to deglaze the pan, scraping up any browned bits. Turn off the heat and stir in the tomato paste, Worcestershire sauce and dried thyme.
Add a single layer of the carrots and potatoes to a 5 quart or larger slow cooker (the remaining veggies will fit around the roast), followed by the broth mixture from the skillet. Place the beef on top of the vegetables. Fit the remaining vegetables around the sides of the roast.
Cover and cook on low for 8-10 hours or high for 4-5 hours, until the meat shreds easily with a fork and the vegetables are tender. If you want a thicker gravy, stir in 2 tablespoons cornstarch mixed with 2 tablespoons water when there is one hour left of cooking time. Gravy will thicken best when cooked on high, so if you have been cooking the roast on low you can switch to high during the last hour.
Skim off any excess fat from the surface of the gravy and discard. Shred the beef with two forks, discarding extra fat. Season to taste with more salt and pepper, if needed. Serve pot roast with chopped fresh parsley, if desired.

Video

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Read Slow Cooker Pot Roast for the full recipe. Originally posted at Kristine's Kitchen

Slow Cooker Beef Stew

Kristine Rosenblatt — Sat, 21 Oct 2023 13:28:10 +0000

Slow Cooker Beef Stew, with tender pieces of beef, carrots and potatoes in a rich broth, is the best comfort food. This beef stew recipe is perfect for a weeknight or Sunday dinner.

Looking for more hearty slow cooker recipes? Try this Slow Cooker Pot Roast or Italian Beef next! If you prefer an Instant Pot version of this beef stew recipe, try my Instant Pot Beef Stew.

This classic beef stew is an easy slow cooker recipe that’s hearty, warming and so satisfying. It’s a set it and forget it crock pot recipe that saves you time in the evening on busy days.

As this stew simmers in the slow cooker, the flavors have plenty of time to develop and blend together. The broth is incredibly rich and the beef is fall-apart tender. Plus, your house will smell amazing as this flavorful beef stew cooks low and slow all day long.

When you’re craving cozy comfort food, I hope you’ll give this slow cooker beef stew a try. Serve it with some crusty bread, Dinner Rolls or Biscuits, with a crisp Green Salad on the side.

The best beef stew I have ever made. Searing the meat and sautéing the onions and garlic really add flavor to the recipe.. I only added peas. I’m planning to make” Shepard’s pie” with the leftovers and mash the potatoes for the topping.
Stephanie

Ingredients You’ll Need

Onion and Garlic: These aromatic ingredients add a delicious base layer of flavor. You can chop the onions into smaller pieces or larger slices, depending on your preference.
Celery, Carrots and Potatoes: These are classic beef stew vegetables. I like to use Yukon gold potatoes because of their rich flavor and creamy texture. Other potatoes, such as baby potatoes or red potatoes, will also work. I don’t recommend using russet potatoes because they tend to fall apart more easily.
Tomato Paste: The tomato paste adds richness and helps to thicken the broth.
Worcestershire Sauce: Worcestershire sauce adds depth of flavor, but if you don’t have any on hand or don’t care for it you can leave it out.
Flour and Olive Oil: You will brown the beef and sauté the onion and garlic in olive oil before adding the ingredients to the slow cooker. Coating the beef with flour creates a flavorful crust on the meat as it browns in the skillet. The flour also thickens the broth as the stew simmers in the slow cooker.
Seasonings: The seasonings for this beef stew include Italian seasoning, dried thyme, bay leaf, salt and pepper.
Beef Broth: I recommend using a low sodium beef broth so that you can control the amount of salt in your finished dish. You can always add more salt, to taste, after the stew cooks, but you can’t take it away.
Boneless Chuck Roast: This is the cut of beef that I recommend for the best beef stew. Read more below about what kind of meat is best for beef stew.

What Kind of Meat to Use in Beef Stew

I recommend using a boneless chuck roast to make beef stew. You can also use beef stew meat to save time, but the stew meat that you buy pre-cut at the grocery store is often lower quality and less tender than buying a larger cut of beef and cutting it into smaller pieces yourself.

Look for a boneless beef chuck roast that is about 2 pounds total. A little bit of fat marbled throughout the meat will add flavor, but you should cut off any excess fat when you cube the meat.

How to Make Slow Cooker Beef Stew

Coat the beef in flour, salt and pepper. You can do this by shaking the beef, flour, salt and pepper together in a large zip-top bag, or by tossing them together in a large bowl.

Brown the beef. Before adding the beef to the slow cooker, it is important to first brown it in a skillet or Dutch oven on the stove. This step creates a flavorful crust on the pieces of beef and sears in the juices of the meat. After you sear the beef cubes, put them in the bottom of your slow cooker.

Sauté the onion and garlic. Since you have a skillet hot and ready, you’ll take a few minutes to sauté the onion and garlic in the beef drippings. You are adding delicious layers of flavor to your stew.

Deglaze the pan. This is just a fancy way of saying pour in a little broth and scrape up the flavorful browned bits from the bottom of the pan. Then you’ll transfer the contents of the skillet to your slow cooker.

Add remaining ingredients to the slow cooker. Everything else can be added to the crock pot now, including the rest of the beef broth.

Slow cook on low for 7 to 9 hours or high for 3½ to 4½ hours.

Taste and adjust seasonings. Add more salt and/or pepper, as needed. Then serve and enjoy!

Recipe Tips

Use a 5 quart or larger slow cooker to ensure that the crockpot is not overfilled. Avoid lifting the lid during the cook time, since this will let out the heat and increase the total cooking time needed. Read more about how to use a slow cooker.
If desired, you can replace 1 cup of the beef broth with dry red wine. In step 5 of the recipe, instead of using 1/2 cup of beef broth to deglaze the pan, add 1 cup of red wine to the pan and scrape up any browned bits. Then reduce the amount of beef broth that you add to the slow cooker to 3 cups.
If you like peas in your beef stew, feel free to stir in some frozen peas after the stew is fully cooked, then slow cook for 10 minutes more to warm the peas.

How to Thicken Beef Stew

To thicken beef stew, this recipe uses flour and tomato paste. The broth will thicken as the stew slow cooks, and it will continue to thicken as the stew cools. I find this stew to be thick and hearty as is, but if you prefer a thicker gravy, you can stir a mixture of 2 tablespoons cornstarch and 2 tablespoons water into the stew at the end of the cook time. Then continue cooking on high for 20-30 minutes.

To Store and Reheat

Beef stew can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the stew, although the potatoes may break down a bit when frozen and reheated. To freeze, let the stew cool and then store in an airtight container in the freezer for up to 3 months. Thaw frozen stew overnight in the refrigerator before reheating.

To reheat beef stew, simmer it in a pot, covered, over medium heat on the stove until it is heated through. You can also reheat beef stew in the microwave. Stir the stew occasionally as it reheats to help it heat evenly.

More Easy Slow Cooker Recipes

Slow Cooker Beef Stew

Slow Cooker Beef Stew, with tender bites of beef and vegetables in a rich broth, is a family dinner favorite. This beef stew recipe is perfect for a weeknight or for Sunday dinner.

Course Main Course, Slow Cooker

Cuisine American

Keyword beef stew recipe, crockpot beef stew, slow cooker beef stew

Prep Time 35

Cook Time 4

Total Time 4 35

Servings servings

Calories 333kcal

Ingredients

3 tablespoons all-purpose flour
1 teaspoon Kosher salt
½ teaspoon black pepper
2 pounds boneless chuck roast cut into 1-inch cubes and trimmed of excess fat, or cubed beef stew meat
2 tablespoons olive oil divided
1 yellow onion chopped
4 cloves garlic minced
3 ribs celery chopped
4 medium carrots cut into ¼-inch rounds or half rounds if large
1 ½ pounds Yukon gold potatoes* about 4 medium, cut into 1-inch pieces
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon dried Italian seasoning
1 teaspoon dried thyme
4 cups low sodium beef broth

Instructions

Place flour, salt and pepper in a large zip-top bag. Add the cubes of beef, seal the bag, and shake to coat the meat with the flour mixture. (Alternatively, you can place the beef, flour, salt and pepper in a large bowl and stir to coat the beef.)
Heat 1 ½ tablespoons of the olive oil in a large skillet or Dutch oven over medium heat. Add the pieces of beef in a single layer in the pan (brown the beef in two batches if necessary). Let the beef brown on the first side for about 4 minutes, then flip and brown the other side. Stir in any remaining flour from the bag and then transfer the beef to a 5 quart or larger slow cooker.
Add the remaining ½ tablespoon olive oil and the onion to the pan. Cook the onion, stirring occasionally, until softened, 3-4 minutes.
Add the garlic and cook, stirring, for 30 seconds.
Pour about ½ cup of the beef broth into the pan and scrape up any browned bits from the bottom of the pan. Transfer the contents of the pan to the slow cooker.
Add the remaining ingredients, including the rest of the broth, to the slow cooker. Stir gently to combine.
Cover and cook on low for 7-9 hours or high for 3 ½-4 ½ hours, until the vegetables and meat are tender and cooked through.
Remove and discard the bay leaf. Taste and season with additional salt and pepper as needed. Serve.

Video

Notes

Yukon gold potatoes or baby potatoes work best in this recipe because they hold their shape while cooking. Russet potatoes don’t work as well because they tend to fall apart more easily.
Use a 5 quart or larger slow cooker to ensure that the crockpot is not overfilled.
If desired, you can replace 1 cup of the beef broth with dry red wine. In step 5 of the recipe, instead of using 1/2 cup of beef broth to deglaze the pan, add 1 cup of red wine to the pan and scrape up any browned bits. Then reduce the amount of beef broth that you add to the slow cooker to 3 cups.
If you like peas in your beef stew, feel free to stir in some frozen peas after the stew is fully cooked, then slow cook for 10 minutes more to warm the peas.
Beef stew can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. If frozen, thaw overnight in the refrigerator before reheating.
To reheat beef stew, simmer it in a pot, covered, on the stove until it is heated through. You can also reheat beef stew in the microwave. Stir the stew occasionally as it reheats to help it heat evenly.

Nutrition

Read Slow Cooker Beef Stew for the full recipe. Originally posted at Kristine's Kitchen

Tuscan Slow Cooker Chicken Thighs

Kristine Rosenblatt — Wed, 04 Oct 2023 13:30:18 +0000

This Tuscan Slow Cooker Chicken Thighs recipe is an easy crock pot meal with tender chicken, sun-dried tomatoes and spinach in a creamy sauce.

If you love chicken thighs you might also enjoy these recipes: Crockpot Chicken and Mushrooms, Crockpot Chicken and Potatoes and Baked Chicken Thighs.

Slow cooker meals are one of the best ways to a get wholesome, delicious dinner on your table when life is busy! There’s nothing better than having dinner cooking away in your crockpot while you go about your day, ready to enjoy at dinnertime. These slow cooker chicken thighs have the same flavors as my Creamy Tuscan Chicken recipe, but with the added convenience of a crockpot chicken recipe.

You’ll love cooking chicken thighs in the crock pot because they don’t dry out as easily as chicken breasts can. These slow cooker chicken thighs are moist and tender, cooked to perfection in an herbed sun-dried tomato sauce. After the chicken is cooked through, you’ll stir in fresh spinach and a bit of heavy cream to make the sauce rich and creamy. You can use coconut milk in place of the cream for a dairy-free option.

Sooo good I’m licking my plate!! Surprisingly quick and easy, threw it all in the crock pot and forgot about it until it was time to eat. We will be adding this recipe to recipe box!
Monique

Ingredients You’ll Need

Besides pantry staples like olive oil, Italian seasoning, garlic, chicken broth and cornstarch, you’ll need just five ingredients for this recipe:

Boneless Skinless Chicken Thighs: I like to make this recipe with boneless skinless chicken thighs because they are leaner than skin-on thighs. If you want to use bone-in chicken thighs, add about 1 hour to the slow cooking time. You can use an instant read thermometer to check that the chicken has cooked through to at least 165° F.
Shallots: Their mild sweet onion flavor works well with the other ingredients in this recipe. If you don’t have shallots on hand you can substitute an equal amount of sweet yellow onion.
Sun-Dried Tomatoes: For sweet, concentrated tomato flavor and a beautiful pop of color.
Spinach: Fresh spinach wilts down quickly in the heat of the crock pot.
Heavy Cream: To make the sauce creamy.

How to Make Slow Cooker Chicken Thighs

Brown the chicken. Heat the olive oil in a skillet on the stove. Sear the chicken thighs on the first side until they release easily from the pan, then flip the chicken pieces and brown them for a few minutes on the second side. Then transfer the chicken to the slow cooker.

Sauté the shallots and garlic, then deglaze the pan. To make sure that you get all of the flavorful bits from the sauté pan into your slow cooker meal, you’re going to deglaze the pan with some chicken broth. This just means that you will pour in the broth and scrape up any browned bits from the bottom of the pan. Then pour the contents of the skillet into the slow cooker.

Add seasonings and sun-dried tomatoes. Add the Italian seasoning, sun-dried tomatoes, salt and pepper to the slow cooker.

Slow cook. Cover and cook on high for 2-2.5 hours or low for 4-5 hours, until the chicken is cooked to an internal temperature of 165° F. If the chicken cooks a bit longer than needed, don’t worry. It will still be tender and flavorful.

Finish the sauce. Make a cornstarch slurry by stirring together the cornstarch and heavy cream; stir this into the slow cooker. This helps to thicken the sauce. Add the chopped fresh spinach, cover, and cook on high for about 10 minutes, until the sauce thickens slightly and the spinach wilts.

Serve the slow cooker chicken thighs with grated Parmesan cheese if desired.

Recipe Tips

This recipe slow cooks for a couple of hours, so you should make it on a day when you’ll be able to start your crockpot mid-day. The chicken will be overcooked if it cooks all day.
Don’t skip the step of searing the chicken in a skillet on the stove before adding it to the slow cooker. This step adds a lot of flavor to the finished dish.
If you like a lot of sauce, increase the chicken broth to 1 1/2 cups and the heavy cream to 1/2 cup. Use 1 1/2 teaspoons Italian seasoning, 1/2 teaspoon salt and 3 cloves garlic.
I tend to go light on the salt in my recipes. I recommend tasting the finished dish and seasoning to taste with salt and pepper as needed.

What to Serve with Slow Cooker Chicken Thighs

These slow cooker chicken thighs are really versatile. Serve them with pasta, rice, mashed potatoes or quinoa. Vegetable side dishes that pair well with this dish include Sautéed Green Beans, Roasted Carrots and this Arugula Salad. This homemade Focaccia Bread is always a welcome addition to this meal, as well.

More Crockpot Chicken Recipes

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Tuscan Slow Cooker Chicken Thighs

This Slow Cooker Chicken Thighs recipe is flavorful, comforting and easy to make. It has boneless, skinless chicken thighs, sun-dried tomatoes, spinach and Italian seasonings in a creamy sauce. Serve it with pasta, mashed potatoes or rice and a green vegetable for a delicious dinner that the whole family will love.

Course Main Course

Cuisine Italian

Keyword chicken thighs in crock pot, crock pot chicken thighs, crock pot recipes, crockpot chicken recipes, crockpot chicken thighs, slow cooker chicken thighs

Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Calories 301kcal

Ingredients

1 tablespoon olive oil
2 pounds boneless, skinless chicken thighs about 6 thighs
½ cup chopped shallots
2 cloves garlic minced
1 cup low sodium chicken broth
1 teaspoon dried Italian seasoning
¼ teaspoon salt
¼ teaspoon pepper
½ cup chopped sun-dried tomatoes
⅓ cup heavy cream or coconut milk
1 tablespoon cornstarch
3 cups fresh spinach chopped
grated Parmesan cheese optional, for serving

Instructions

Heat the olive oil in a skillet on the stove over medium-high heat. When the pan is hot, add the chicken thighs. Sprinkle with some salt and pepper. Brown the chicken on both sides, 2-4 minutes per side. Transfer chicken to the slow cooker.
Reduce the heat to medium and add the shallots to the pan. Sauté, stirring constantly, for 1 minute. Add the garlic and sauté for 30 seconds.
Pour the chicken broth into the pan and cook for 1 minute, gently scraping up any browned bits from the bottom of the pan. Turn off the heat.
Transfer the contents of the pan to the slow cooker.
Add the Italian seasoning, ¼ teaspoon salt, ¼ teaspoon pepper and sun-dried tomatoes to the slow cooker.
Cover and cook on high heat for 2-2.5 hours or low for 4-5 hours, until chicken is cooked to an internal temperature of 165° F.
In a small bowl, whisk together the cream and cornstarch. Stir it into the slow cooker, along with the spinach. Cook for 5-10 minutes, until the sauce thickens slightly.
Taste and season with additional salt and pepper, if needed. Serve with grated Parmesan cheese, if desired.

Video

Notes

You can substitute 1/2 cup chopped sweet yellow onion for the shallots.
If you like a lot of sauce, increase the chicken broth to 1 1/2 cups and the heavy cream to 1/2 cup. Use 1 1/2 teaspoons Italian seasoning, 1/2 teaspoon salt and 3 cloves garlic.
You can substitute coconut milk for the heavy cream for a dairy-free recipe.

Nutrition

Read Tuscan Slow Cooker Chicken Thighs for the full recipe. Originally posted at Kristine's Kitchen

Crockpot Chicken Noodle Soup

Kristine Rosenblatt — Tue, 26 Sep 2023 13:12:00 +0000

This Crockpot Chicken Noodle Soup is comforting, nourishing and perfect for a chilly day. This recipe is an easy way to make homemade chicken noodle soup from scratch!

Love easy crockpot meals? Try Crock Pot Chicken and Dumplings, Slow Cooker Chicken Taco Soup or Crockpot Potato Soup next.

Crockpot Chicken Noodle Soup

Chicken noodle soup is one of the best comfort foods, especially when you’re not feeling well or have had a long day. With this crockpot chicken noodle soup recipe, making chicken soup from scratch has never been easier!

This recipe is a dump and go slow cooker recipe, meaning you can put all of the ingredients in your crockpot without doing any cooking ahead of time. You’ll save time in the evening because most of the work of making dinner will already be done.

I’m making this today again! I thought I would share how wonderful this soup is! We love it. I follow the recipe exactly as written except I make the noodles separately because we have some that like a little and some that like a ton. Perfect toss and go soup. Thank you!
April

Ingredients You’ll Need

Chicken: Boneless, skinless chicken breasts are my preference for this recipe. You can also use boneless chicken thighs.
Onion and Garlic: For flavor.
Vegetables: This recipe uses carrots and celery, the most common vegetables found in chicken noodle soup. For flavor variety, you can add other veggies such as parsnips, potatoes, green beans or frozen peas.
Herbs: Fresh herbs give this soup wonderful flavor without being overpowering. You’ll add whole fresh sprigs of the herbs and then remove the stems after the soup has cooked. A few of the herb leaves will fall off of the stems into the soup. I’ve made this chicken noodle soup with fresh thyme and fresh rosemary and both are delicious.
Bay Leaf: A bay leaf also adds flavor to the soup as it simmers. You’ll remove and discard the bay leaf once the soup is done.
Salt and Pepper: To season the soup. It’s always a good idea to taste your soup again after it has finished cooking, and add more seasoning as needed.
Chicken Stock or Chicken Broth: You can use either chicken stock or broth in this soup recipe. I prefer the richer flavor of stock. Try to find unsalted chicken stock or low sodium chicken broth, so that you can adjust the salt level yourself. If you have some homemade Instant Pot bone broth on hand, it makes an extra nutritious base for this soup.
Egg Noodles: I use extra wide egg noodles, and cook them right in the slow cooker during the last 10 minutes of the cook time. If you prefer, you can cook the egg noodles separately on the stove and then add them to the soup when serving.

Quick Tip: If you don’t have fresh herbs, you can use dried herbs in this recipe. Try rosemary, thyme and/or sage, or a combination of your favorites. Use about 1 teaspoon of dried herbs total, and limit dried sage to no more than 1/4 teaspoon.

Find the full recipe with ingredient amounts and instructions in the recipe card below.

How to Make Crockpot Chicken Noodle Soup

Add ingredients to crockpot. To make this crock pot chicken noodle soup, first add all of the ingredients, except the egg noodles, to the slow cooker.

Slow cook. Cover and cook on low for 6-8 hours or high for 3-4 hours. Then check that the chicken has cooked through and the vegetables have softened.

Shred the chicken. Once the soup is done, you’ll remove and shred the chicken. The chicken will be so tender that it should shred easily. You can learn more about how to shred chicken here.

Add the egg noodles. The last step to making crockpot chicken noodle soup is to add the egg noodles to the crockpot. Continue cooking the soup on high for about 10 minutes, or until the noodles have softened. I always err on the side of undercooking the noodles a bit because they will continue to soften as they sit in the broth.

Serve crockpot chicken noodle soup with biscuits or some crusty bread for soaking up extra broth and a green salad for a complete meal.

To Store, Freeze and Reheat

To Refrigerate: Store crockpot chicken noodle soup in an airtight container in the refrigerator for up to 3 days. As the soup sits, the noodles will continue to absorb some of the broth and will become very soft. I don’t mind this, but if you do, you may want to cook the egg noodles separately so that you can add them right before serving your reheated soup.
To Freeze: Chicken soup freezes well, but it’s best to freeze it without noodles. Make the soup without noodles, freeze it in an airtight container for up to 3 months (I like to freeze individual portion sizes), and then cook the noodles separately when you serve the thawed soup. Thaw soup overnight in the refrigerator before reheating.
To Reheat: Reheat the soup in a pot on the stove, stirring occasionally. Alternatively, you can reheat individual bowls of soup in the microwave until the soup is hot.

More Chicken Soup Recipes

Crockpot Chicken Noodle Soup

This Crockpot Chicken Noodle Soup recipe is an easy dump-and-go crockpot recipe that's perfect for a busy day. It's the best healthy comfort food!

Course Main Dish, Soup

Cuisine American

Keyword crock pot chicken noodle soup, crockpot chicken noodle soup, slow cooker chicken noodle soup

Prep Time 15

Cook Time 6 10

Total Time 6 25

Servings servings

Calories 269kcal

Ingredients

1 pound boneless skinless chicken breasts
1 cup chopped onion
4 large carrots peeled and chopped, about 2 cups
3 ribs celery chopped, about 2 cups
3 cloves garlic minced
4 sprigs fresh thyme or 1 teaspoon dried thyme, or 3 sprigs fresh rosemary (see note)
1 bay leaf
½ teaspoon salt
¼ teaspoon black pepper
8 cups chicken stock or low sodium chicken broth
7 ounces egg noodles about 3 cups
fresh parsley optional, for serving

Instructions

Put chicken in the bottom of the slow cooker. Add the onion, carrots, celery, garlic, thyme, bay leaf, salt, pepper and chicken stock or broth.
Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through (the center of the chicken should register at least 165° F on an instant read thermometer) and the vegetables are tender.
Remove the bay leaf and thyme stems and discard. Many of the thyme leaves will have fallen off into the soup.
Remove the chicken to a clean bowl or cutting board. Let it rest for 5 minutes and then shred it into small pieces. Return the chicken to the soup.
Meanwhile, if the slow cooker is not on high, set it to the high setting. Stir in the egg noodles. Cover and cook on high for 10 minutes or until the noodles are tender.
Taste the soup and add additional salt and pepper as needed, to taste. Serve, with chopped fresh parsley if desired.

Video

Notes

If you don’t have fresh herbs, you can use dried herbs in this recipe. Try rosemary, thyme and/or sage, or a combination of your favorites. Use about 1 teaspoon of dried herbs total, and limit dried sage to no more than 1/4 teaspoon.
To Refrigerate: Store crockpot chicken noodle soup in an airtight container in the refrigerator for up to 3 days. As the soup sits, the noodles will continue to absorb some of the broth and will become very soft. I don’t mind this, but if you do, you may want to cook the egg noodles separately so that you can add them right before serving your reheated soup.
To Freeze: Chicken soup freezes well, but it’s best to freeze it without noodles. Make the soup without noodles, freeze it in an airtight container for up to 3 months (I like to freeze individual portion sizes), and then cook the noodles separately when you serve the thawed soup. Thaw soup overnight in the refrigerator before reheating.

Nutrition

Read Crockpot Chicken Noodle Soup for the full recipe. Originally posted at Kristine's Kitchen

Crock Pot Chicken and Dumplings

Kristine Rosenblatt — Mon, 18 Sep 2023 16:26:18 +0000

This Crock Pot Chicken and Dumplings is an easy, comforting crockpot meal, made from scratch. A delicious chicken soup is topped with fluffy, tender dumplings, all cooked in the slow cooker!

Looking for more crockpot chicken recipes? Try these next: Crockpot Chicken Noodle Soup, Crockpot Chicken and Potatoes and Slow Cooker Chicken Broccoli Rice Casserole.

This crock pot chicken and dumplings is one of the best meals I’ve made in my slow cooker lately. Like Instant Pot Chicken and Dumplings and this stovetop Chicken and Dumplings, it’s hearty, flavorful and so comforting.

Why You’ll Love this Crock Pot Chicken and Dumplings

You’ll love making chicken and dumplings in the crockpot because it’s an especially easy way to prepare this classic comfort food. The chicken is fall apart tender after cooking in the slow cooker and the dumplings cook up perfectly soft and fluffy in the moist low heat environment of your crockpot.

While many crock pot chicken and dumplings recipes call for using store-bought biscuits and canned cream of soups, I opted to make this version from scratch. Making the dumpling dough from scratch takes just 5 minutes and it’s so much better than using store bought biscuits. And there’s no need to add canned soup; this slow cooker chicken and dumplings is just as good (and better for you) without it.

Ingredients You’ll Need

You’ll need just a few simple ingredients to make the flavorful chicken soup:

Onion: For flavor.
Butter: Adds richness and flavor.
Boneless Skinless Chicken Breasts.
Seasonings: You’ll need dried thyme, garlic powder, salt, pepper and bay leaves.
Chicken Broth: Use low sodium chicken broth so that the crockpot chicken and dumplings doesn’t turn out too salty.
Cornstarch: Slightly thickens the soup.
Frozen Peas and Carrots: I like to use frozen vegetables in this recipe to save prep time. Not only do they make the recipe easier, but frozen vegetables are typically just as nutritious as fresh.

For the Dumpling Dough

Flour: All-purpose flour works perfect here.
Baking Powder: Makes the dumplings rise as they cook.
Salt: An essential ingredient for flavor.
Milk: Whole milk is best for richness and flavor, but 2% will also work.
Melted Butter: For flavor.

Find the full recipe with ingredient amounts in the recipe card below.

How to Make Chicken and Dumplings in a Crock Pot

Add soup ingredients to slow cooker. Put the chopped onion and butter (cut into 4 pieces) in the bottom of the slow cooker. Place the chicken breasts on top and sprinkle with the seasonings. Then pour in the chicken broth.

Slow cook on high for 3-4 hours or low for 6-7 hours, until the chicken is cooked through and tender.

Make the dumpling dough when the slow cooking time is almost done. Whisk together the dry ingredients and then stir in the wet ingredients with a fork until the dough comes together.

Shred the chicken and add the frozen veggies to the slow cooker. Return the shredded chicken to the slow cooker and stir in the cornstarch slurry.

Cook the dumplings. Scoop small spoonfuls of dumpling dough on top of the soup in the slow cooker. Cover and cook on high for 1.5-2 hours, until the dumplings are cooked through.

Then serve and enjoy! All you’ll need to round out the meal is a salad. I recommend this Kale Salad or a simple Green Salad.

Recipe Tips

If you want to use fresh vegetables (such as chopped carrots and celery) instead of frozen, you can add them to the slow cooker with the onion.
Don’t leave slow cooker lid off for too long when adding the vegetables or dumplings. The longer the lid is off, the more heat will escape and the longer it will take the crockpot to come back up to temperature when cooking the dumplings.
See my post about how to shred chicken for easy ways to shred chicken. My favorite way is to use a stand mixer. It’s so fast and easy!
Be sure to have the slow cooker set to high when cooking the dumplings. To check if the dumplings are done, I like to split one in half with two forks. If the inside looks cooked through rather than doughy, they are done.

More Easy Crockpot Meals

Crockpot meals are a lifesaver for getting dinner on the table on busy days. Here are a few more of our favorites:

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Crockpot Chicken and Dumplings

This Crock Pot Chicken and Dumplings recipe features a flavorful chicken soup topped with soft and tender homemade dumplings. The dumplings cook right in the slow cooker and using frozen vegetables saves prep time. This meal is wholesome comfort food that the whole family will love.

Course Main Course

Cuisine American

Keyword crock pot chicken and dumplings, crockpot chicken and dumplings

Prep Time 25

Cook Time 5

Total Time 5 25

Servings servings

Calories 383kcal

Ingredients

For the Chicken Soup

1 medium sweet yellow onion chopped
2 tablespoons unsalted butter cut into 4 pieces
1 ½ pounds boneless skinless chicken breasts
1 teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
2 bay leaves
3 cups low sodium chicken broth
2 tablespoons cornstarch
2 tablespoons water
12 ounces frozen peas and carrots* 2 ½ cups

For the Dumplings

1 ¼ cups all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon salt
½ cup milk whole milk is best
2 tablespoons unsalted butter melted

Instructions

Add the onion and butter to the bottom of the slow cooker. Place the chicken breasts on top. Sprinkle the dried thyme, garlic powder, salt and pepper over the chicken breasts and add the bay leaves to the pot. Pour in the chicken broth.
Cover and cook on high for 3-4 hours or low for 6-7 hours, until chicken is cooked through and tender.
When the cook time is almost done, make the dumpling dough. In a medium mixing bowl, whisk together the flour, baking powder and salt. Pour in the milk and melted butter and stir with a fork until the dough comes together. Put in the refrigerator for a few minutes while you shred the chicken.
Make a cornstarch slurry by whisking together the 2 tablespoons cornstarch and 2 tablespoons water in a small bowl. Set aside. Remove the chicken to a clean plate or bowl. Remove and discard the bay leaves. Stir the cornstarch slurry and frozen vegetables into the slow cooker and put the lid back on. If you had been cooking on low, switch the slow cooker to the high setting because the dumplings need to be cooked on high.
Shred the chicken. Stir the shredded chicken into the slow cooker.
Working quickly so as to not have the lid off of the slow cooker for too long, scoop small spoonfuls (about 1 tablespoon each) of the dumpling dough and place in a single layer on top of the soup in the slow cooker. There may be some space in between the dumplings; they will expand some as they cook. Spoon a little of the broth over each of the dumplings. Cover and cook for 1 ½ – 2 hours on high, until the dumplings are cooked through. Serve.

Video

Notes

If you want to use fresh vegetables (such as chopped carrots and celery) instead of frozen, you can add them to the slow cooker with the onion.

Nutrition

Read Crock Pot Chicken and Dumplings for the full recipe. Originally posted at Kristine's Kitchen

Slow Cooker BBQ Chicken

Kristine Rosenblatt — Mon, 05 Jun 2023 15:29:00 +0000

Dinner doesn’t get any easier than this Slow Cooker BBQ Chicken! Chicken breasts or thighs cook in BBQ sauce in the slow cooker to make the best pulled chicken, perfect for sandwiches and more.

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This crockpot BBQ chicken is one of my favorite crockpot chicken recipes for a crowd-pleasing family dinner. I make this recipe often when I need a quick make ahead meal. It’s one of the easiest slow cooker recipes and it makes the most delicious BBQ pulled chicken. Prefer an Instant Pot recipe? You’ll love this Instant Pot BBQ Chicken!

This pulled chicken is perfect for making BBQ chicken sandwiches. It’s amazing served on homemade Brioche Buns with Coleslaw or Apple Slaw.

Why You’ll Love this Recipe

Dump and Go Recipe: It takes just minutes to add the ingredients to your slow cooker and then dinner will be ready when you are.
Make Ahead: This crockpot chicken recipe is perfect for busy nights or entertaining.
Feed a Crowd: This is one of my favorite recipes to serve at a party, since it’s so easy to make and you can cook enough chicken to feed a crowd.
Versatile: There are many ways to serve this slow cooker BBQ chicken, including sandwiches, wraps, salads, pizza, nachos and quesadillas.

“Crazy easy” is the perfect description and the results are so yummy! This recipe will become a go-to!
Kathleen

BBQ Chicken Recipe Ingredients

BBQ Sauce: Use your favorite store bought BBQ sauce or try this Homemade BBQ Sauce. The flavor of the BBQ sauce will flavor the BBQ chicken, so choose a sauce you love.
Honey: For a little more sweetness. You can omit the honey if desired.
Apple Cider Vinegar: For tanginess.
Garlic Powder: For savory flavor.
Chicken: You can use either chicken breasts or chicken thighs in this recipe. Chicken thighs are more forgiving because you can cook them for a longer time in your crock pot without them drying out. The recipe below includes cook times for both chicken thighs and chicken breasts.

How to Make Pulled Chicken in the Crock Pot

Here’s a look at the recipe steps. Find the full recipe with ingredient amounts and cook times in the recipe card below.

Add the BBQ sauce, honey, apple cider vinegar and garlic powder in your slow cooker. If you are really pressed for time, you can just use BBQ sauce but I like to add the honey, vinegar and garlic powder for an extra flavor boost.

Stir all of the sauce ingredients together and then nestle the chicken into the sauce. You can cook the BBQ chicken on either the low or high setting of your crock pot. Choose which to use based on your schedule for the day, and how much time you have to allow the chicken to cook.

After the chicken has cooked, you can either shred it right in the slow cooker or remove it to a clean bowl or plate to shred. My favorite way to shred the chicken is to use my stand mixer – it’s so fast and easy! Read how to shred chicken for three easy ways to shred chicken.

Crockpot BBQ Chicken Recipe Tips

If you decide to make homemade BBQ sauce you can combine the ingredients for the BBQ sauce right in your slow cooker. You don’t need to simmer the BBQ sauce on the stove since the flavors will have plenty of time to blend as the BBQ sauce cooks with the chicken in the slow cooker.
All slow cookers cook differently, so cooking times are approximations. Cook the chicken until the internal temperature reaches at least 165 degrees F on an instant read thermometer. This recipe is very forgiving, since the BBQ sauce helps to prevent the chicken from drying out.
You can shred, slice or chop your BBQ chicken, depending on your preferences and how you plan to use it.

What to Serve with Slow Cooker BBQ Chicken

Serve this BBQ chicken on burger buns with just the chicken and BBQ sauce, or add cheese, pickles, or Coleslaw. On the side try:

You can also use this slow cooker BBQ chicken to make BBQ Chicken Salad, BBQ Chicken Pizza, BBQ Chicken Taquitos, sliders, nachos or quesadillas.

Storage and Reheating Instructions

Leftover cooked chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or in a pot on the stove over medium-low heat. Add a little extra BBQ sauce for moisture when reheating.

More Crockpot Chicken Recipes

Slow Cooker BBQ Chicken

This Slow Cooker BBQ Chicken is an easy make-ahead meal that's perfect for a family dinner or feeding a crowd. Slow cooking this crockpot pulled chicken in BBQ sauce makes it so tender and flavorful.

Course Main Course

Cuisine American

Keyword bbq chicken, bbq chicken sandwich, crockpot bbq chicken, pulled chicken crock pot, slow cooker bbq chicken

Prep Time 10

Cook Time 3

Total Time 3 10

Servings servings

Calories 209kcal

Ingredients

1 cup BBQ sauce plus more for serving
2 tablespoons honey
2 tablespoons apple cider vinegar
1 teaspoon garlic powder
2 pounds boneless skinless chicken breasts or thighs

Instructions

Combine BBQ sauce, honey, apple cider vinegar and garlic powder in slow cooker. Stir.
Nestle the chicken into the sauce.
Cover and cook on low for 3-5 hours or high for 2-3 hours. (If using boneless, skinless chicken thighs, cook for 5-6 hours on low or 3-4 hours on high.)
Check that chicken has reached an internal temperature of at least 165 degrees F. Shred chicken.
Serve chicken and BBQ sauce on burger buns, in quesadillas, on a salad or pizza, etc.

Video

Nutrition

Read Slow Cooker BBQ Chicken for the full recipe. Originally posted at Kristine's Kitchen

Crock Pot Pulled Pork

Kristine Rosenblatt — Tue, 18 Apr 2023 12:35:00 +0000

This crock pot pulled pork recipe makes the best tender and flavorful BBQ pulled pork, perfect for sandwiches, nachos, and more. This easy recipe is a favorite for busy days or for feeding a crowd.

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Easy Crock Pot Pulled Pork Recipe

This pulled pork recipe is one of our favorite family-friendly dinners because it’s so incredibly easy and so delicious. It’s one of those recipes that you’ll want to have in your collection for busy days because it requires so little prep time.

This crock pot pulled pork is a dump and go slow cooker recipe, meaning there’s no pre-cooking (or even chopping) needed. You just put all of the ingredients in the crock pot, turn it on, and that’s it! The pulled pork cooks low and slow all day and you come home to a flavorful home-cooked meal.

After slow cooking, the pork shreds so easily and you won’t believe how tender and flavorful it is. I always have to sneak a few bites straight from the crock pot! We like to serve it in pulled pork sandwiches the first day, and then use the leftovers to make tacos, quesadillas or nachos.

If you’re craving pulled pork and forget to plan ahead for your slow cooker, try this Instant Pot Pulled Pork recipe.

Ingredients

You’ll need just 5 ingredients, plus salt and pepper, to make this pulled pork recipe.

Pork Shoulder/Pork Butt. You can make this pulled pork recipe with pork shoulder or pork butt. Pork shoulder/Boston butt make a flavorful pulled pork because they are a fattier cut of meat. They are also typically budget-friendly and perfect for feeding a crowd.
BBQ Sauce. Use your favorite BBQ sauce since the flavor will really impact the flavor of the final dish. I like to look for a BBQ sauce with lower sugar and a short ingredient list. If you have five extra minutes I highly recommend making my Homemade BBQ Sauce. You can just dump all of the BBQ sauce ingredients in your slow cooker and stir (no need to simmer on the stove).
Apple Cider Vinegar. This helps to tenderize the meat and adds extra flavor.
Pulled Pork Rub. For this recipe, I keep the spice rub simple with chili powder, garlic powder, salt and pepper. You can also use my Pork Rub recipe, which is delicious on pulled pork.

How to Make Crock Pot Pulled Pork

This slow cooker pulled pork recipe is so simple to make! You don’t need to sear or brown the meat before adding it to your slow cooker. You won’t notice much difference in the flavor of the pulled pork if you do brown the meat, so save yourself a step and some time.

To prep this recipe, start by putting the pork in the slow cooker. Sprinkle on the seasonings and then add the BBQ sauce and apple cider vinegar. Cook on low for 8-9 hours or high for 5-6 hours. This is the perfect crockpot meal to make if you are going to be out all day, since it can cook all day on low.

The pulled pork is done when it shreds easily with a fork. Before shredding, let the meat rest in the slow cooker or on a cutting board for 10 minutes. This will help the juices to redistribute throughout the meat, for juicier shredded pork.

You can return the shredded pork to the sauce in the slow cooker, or, if you want it less saucy, add back your desired amount of juices to the pork in a serving bowl.

I made this for a group of friends we had come over. It was absolutely amazing. I made homemade coleslaw, macaroni salad and potato salad for the sides. This recipe was a huge hit. Everybody raved about it. I served the pork on brioche buns with the kicked up slaw on top. It was so delicious. Thank you so much for sharing this recipe. I will definitely be making this again.
Erin

What to do with Leftover Pulled Pork

I like to make a batch of pulled pork at the beginning of the week because I can serve it a couple of different ways throughout the week. It makes delicious leftovers! Our favorite way to serve it is in classic BBQ pulled pork sandwiches. Serve the pork on toasted burger buns (try these Brioche Buns) or rolls, with extra BBQ sauce and this homemade Coleslaw Recipe or Apple Slaw.

This crock pot pulled pork recipe also makes great tacos, nachos, quesadillas and lettuce wraps. It’s also delicious in a salad. Try it in place of the chicken in this BBQ Chicken Salad.

What to Serve with Pulled Pork

Wondering what to serve on the side? Here are some of our favorite side dishes for pulled pork to round out the meal.

These Sweet Potato Fries are our favorite with this pulled pork recipe.
You can’t beat a side of Macaroni Salad or Potato Salad.
Fruit Salad is perfect for a family dinner or a barbecue.
Instant Pot Corn on the Cob is an easy side dish.

Storage Tips

Freezing Pulled Pork

Leftover pulled pork freezes well. Cool the shredded pork completely, seal it in an airtight container with the cooking sauce, and freeze for up to 2-3 months. Thaw, heat and serve when you are ready.

Reheating Tips

You can reheat pulled pork in the microwave, but for best results reheat it on the stove. Place your pulled pork in a small saucepan and add a little BBQ sauce, water or broth. Cover the pot and heat over low until warmed through, stirring occasionally. If your pulled pork is frozen, it’s best to thaw it overnight in the refrigerator before reheating.

More Delicious Pork Recipes

Easy Crock Pot Pulled Pork

This crock pot pulled pork recipe makes delicious, tender shredded BBQ pork that's perfect for sandwiches, wraps, quesadillas and more. This family-friendly meal is a favorite for busy days or for feeding a crowd.

Course Main Course

Cuisine American

Keyword crock pot pulled pork, pulled pork, pulled pork recipe, slow cooker pulled pork

Prep Time 10

Cook Time 8

Total Time 8 20

Servings servings

Calories 207kcal

Ingredients

2.5-3 pound boneless pork shoulder or pork butt
1 teaspoon chili powder
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 cup BBQ sauce store-bought or homemade
1 tablespoon apple cider vinegar

Instructions

Place pork in the bottom of the slow cooker. Sprinkle the chili powder, garlic powder, salt and pepper over the meat. Pour the BBQ sauce over the pork and add the apple cider vinegar to the slow cooker.
Cover and cook on low for 8-9 hours or high for 5-6 hours, until the pork shreds easily.
Remove pork to a cutting board and let rest for 10 minutes.
Shred pork, discarding excess fat. Return shredded pork to the sauce in the slow cooker. Or, if you want it less saucy, add your desired amount of juices from the slow cooker to the pork in a serving bowl.
Serve on toasted burger buns or rolls for sandwiches, with extra BBQ sauce if desired. Or serve in tacos, quesadillas, nachos, salads or lettuce wraps.

Notes

Leftover pulled pork freezes well. Cool the shredded pork completely, seal it in an airtight container with the cooking sauce, and freeze for up to 2-3 months.
You can reheat pulled pork in the microwave, but for best results reheat it on the stove. Put the pulled pork in a small saucepan and add some BBQ sauce, water or broth. Cover the pot and heat over low until warmed through, stirring occasionally. If your pulled pork is frozen, it’s best to thaw it overnight in the refrigerator before reheating.

Nutrition

Read Crock Pot Pulled Pork for the full recipe. Originally posted at Kristine's Kitchen

Crockpot Meatballs

Kristine Rosenblatt — Sun, 19 Feb 2023 14:09:12 +0000

In this Crockpot Meatballs recipe, juicy and flavorful Italian meatballs simmer in marinara sauce in the slow cooker until you’re ready to serve them.

Crockpot recipes are some of my favorites for getting dinner on the table on busy days. With only 20 minutes of active prep time, these crockpot meatballs are quick and easy to make. These Italian-style homemade meatballs are a variation of my go-to meatball recipe, and they cook up so tender and flavorful. The meatballs cook in a simple homemade marinara sauce, or use store-bought sauce to make the prep time even faster.

Why You’ll Love these Crockpot Meatballs

The meatballs are extra moist and juicy on the inside with nicely browned outsides. Baking them at a high temperature before adding them to the crockpot is a simple step that makes these the best crockpot meatballs.
Simmering meatballs all day in your slow cooker gives both the meatballs and marinara sauce the best flavor.
You can slow cook the meatballs and sauce right away or make them into a freezer meal to cook later.

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Ingredients You’ll Need

For the meatballs, you’ll need:

Egg: Helps to bind the meatballs together.
Garlic: For flavor. You’ll also need fresh garlic for the sauce, so prep it once to save time.
Panko Bread Crumbs: Bread crumbs help to bind the meatballs together.
Parmesan Cheese: For flavor!
Fresh Parsley: Chop it up finely before adding to the meatballs. If you don’t have fresh parsley on hand you can substitute 1 teaspoon of dried parsley or Italian seasoning.
Salt and Pepper
Ground Beef: I like to use 80% or 85% lean ground beef when making meatballs for the best flavor. You can also use ground turkey.

For the sauce, you’ll need:

Onion & Garlic: Creates a flavorful marinara sauce.
Crushed Tomatoes, Tomato Sauce and Tomato Paste: These combine to make a rich and hearty tomato sauce with just the right texture.
Seasonings: Dried oregano, dried basil, Italian seasoning, bay leaves, salt and pepper give the sauce incredible flavor.

If you’re short on time, you can use two jars of store-bought marinara sauce instead of the homemade sauce ingredients.

How to Make Crockpot Meatballs

To make this crockpot meatballs recipe, start by making the meatballs. Mix together all of the meatball ingredients except for the meat in a bowl. Once you add the meat to the mixture, you want to mix it until it’s just combined. This will ensure that your meatballs turn out soft and tender.
Use your hands to shape the meat mixture into 1 1/2-inch meatballs. Place the meatballs on a lightly oiled baking sheet and bake at 450 degrees F for 10-12 minutes, until cooked through.
While the meatballs bake, add all of the marinara sauce ingredients to the slow cooker and stir to combine.
Gently stir the baked meatballs into the sauce in the crockpot.
Cover and cook on low for 6-8 hours.

Thank you for sharing! This reminds me of my childhood, when my mom made her sauce from scratch. YUM!
Jennifer

Make it a Freezer Meal

These crockpot meatballs are an excellent freezer to crock pot meal. After baking the meatballs, let them cool and then place them in a freezer bag with the marinara sauce ingredients. Store the frozen meatballs and sauce for up to 3 months in the freezer.

When you need an easy weeknight dinner, thaw the bag of meatballs in the refrigerator overnight. In the morning all you’ll have to do is transfer the bag contents to your slow cooker and turn it on. Seriously, having these crockpot meatballs in your freezer is the best thing ever when you are craving spaghetti and meatballs mid-week!

More Tips

Here’s the handy freezer bag holder that I used in the photo above. It’s not necessary, but it makes it really easy to fill the freezer bag without spilling.
Looking for more freezer to crockpot meals? Try this Slow Cooker White Chicken Chili, Slow Cooker Honey Garlic Chicken, Slow Cooker Vegetarian Chili Mac and Easy Slow Cooker Chicken Taco Soup.
When you haven’t planned ahead and are craving meatballs, try these quick and easy meatball recipes instead: Instant Pot meatballs or turkey meatballs.

Do you have to bake meatballs before adding them to your slow cooker?

For best results, bake the meatballs in the oven before adding them to the slow cooker. Baking the meatballs in the oven allows them to brown on the outside and makes for more flavorful meatballs. It also keeps the sauce from being too oily since the meatballs can release some fat as they cook on the baking sheet. The baking step doesn’t add any extra time to the recipe prep since you can mix up the sauce ingredients while the meatballs are in the oven.

If you really want to skip the baking step and add the raw meatballs to the slow cooker, you can and they will cook through. Cook the meatballs and sauce on high (not low) for 3-4 hours, or until cooked through. Be sure to use lean ground beef since all of the extra fat will end up in the sauce.

Ways to Serve Crockpot Meatballs

Serve these Italian meatballs with spaghetti or your favorite pasta shape, spaghetti squash or zucchini noodles. On the side, we like to serve garlic bread and an Italian salad for a tasty, comforting meal any night of the week. These slow cooker meatballs also make delicious meatball subs.

You might also enjoy my easy slow cooker pot roast and slow cooker beef stew recipes.

Crockpot Meatballs

These Crockpot Meatballs with homemade marinara sauce are a delicious, make ahead dinner! This easy recipe includes a freezer meal option that's perfect for busy days.

Course Main Course

Cuisine Italian

Keyword crock pot meatballs, crockpot meatballs, slow cooker meatballs

Prep Time 20

Cook Time 6

Total Time 6 20

Servings servings

Calories 282kcal

Ingredients

For the meatballs:

1 egg
2 cloves garlic minced
⅓ cup Panko breadcrumbs
¼ cup grated Parmesan cheese
1 tablespoon finely chopped fresh parsley
½ teaspoon salt
¼ teaspoon pepper
1 pound ground beef or ground turkey

For the marinara sauce:

1 cup chopped yellow onion
3 cloves garlic minced
28 ounce can crushed tomatoes
15 ounce can tomato sauce
3 tablespoons tomato paste
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried Italian seasoning
¼ teaspoon salt plus more to taste
¼ teaspoon pepper plus more to taste

Instructions

To make the meatballs, preheat oven to 450° F. Lightly grease a baking sheet with olive oil.
Combine egg, 2 cloves garlic, Panko, Parmesan, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Stir with a fork until well combined.
Add the ground beef and mix until just combined. Do not over mix the meat mixture.
Use your hands to shape into 1 1/2-inch meatballs and place on the greased baking sheet.
Bake meatballs for 10-12 minutes, until they are cooked through (they should register at least 160 degrees F on an instant read thermometer).
Meanwhile, add all of the marinara sauce ingredients to the slow cooker. Stir to combine.
Transfer meatballs to the slow cooker and gently stir them into the sauce.
Cover and cook on low for 6-8 hours.
Remove the bay leaves and serve meatballs and sauce with pasta, spaghetti squash or veggie noodles.

Notes

To make these meatballs as a freezer meal:

Make and bake the meatballs as directed above. Cool completely.
Label a heavy-duty zip-top freezer bag with the recipe name, date, and slow cooking instructions.
Combine all marinara sauce ingredients in the freezer bag. Add the cooled meatballs to the bag. Squeeze out as much air as possible and seal the bag.
Freeze flat for up to 3 months.
Thaw overnight in the refrigerator and then cook in your slow cooker as directed above.

Nutrition

Read Crockpot Meatballs for the full recipe. Originally posted at Kristine's Kitchen

The Best Turkey Chili Recipe

Kristine Rosenblatt — Tue, 13 Dec 2022 14:38:00 +0000

This Turkey Chili is healthy, hearty and flavorful! This easy turkey chili recipe can be made on the stove top, in the slow cooker or in an Instant Pot.

Your search for the best turkey chili recipe ends here! This recipe makes the most flavorful turkey chili with the perfect balance of seasonings. It starts with ground turkey, onion and garlic. Then you’ll add in a generous amount of chili seasonings, plus tomato paste and fire roasted tomatoes for richness and flavor. Three kinds of beans make this turkey chili especially hearty and healthy.

What I love most about this turkey chili recipe is that you can make it on the stove, or in the Instant Pot or slow cooker. So whether you’re looking for a make ahead meal, or you want the quick convenience of an Instant Pot recipe, or you want to gently simmer a pot of chili on the stove, this recipe has your cooking needs covered. We love to serve this turkey chili with a few toppings and homemade cornbread on the side. I hope you love it as much as we do!

Turkey Chili Recipe Ingredients

Here’s what you’ll need to make this turkey chili recipe:

Olive Oil: For sautéing the onion.
Onion: Adds flavor.
Ground Turkey: I usually use 93% lean ground turkey. It has a little more fat than 99% lean, which means your chili will be more flavorful. You can use whichever type of ground turkey you prefer.
Garlic: You can’t beat the flavor of fresh garlic!
Brown Sugar: Adding just one tablespoon of brown sugar to the chili balances out the acidity of the tomatoes and gives this turkey chili the best flavor. If you prefer a no-sugar recipe, you can omit the brown sugar.
Seasonings: Chili powder, cumin, dried oregano, salt and pepper provide the perfect mix of seasonings for the best turkey chili.
Tomato Paste: Adds richness and thickens the chili base.
Chicken Broth: I recommend using low sodium broth so that you can better control the amount of salt in the chili.
Fire Roasted Crushed Tomatoes: Fire roasted tomatoes bring a rich, slightly sweet and smoky flavor that is so good in this turkey chili recipe. I prefer the smoother texture of crushed tomatoes over diced, but you can substitute diced if that’s what you have on hand.
Beans: This recipe calls for kidney beans, black beans and pinto beans.

How to Make Turkey Chili

Here’s an overview of how to make turkey chili on the stove. You’ll need a large heavy pot, such as a Dutch oven. See the recipe card below for the full instructions, including ingredient amounts.

Sauté the onion in olive oil.
Add the ground turkey and cook, crumbling the meat, until browned.
Add the minced garlic and cook for 30 seconds.
Stir in the brown sugar, seasonings and tomato paste.
Then stir in the broth and scrape up any flavorful browned bits from the bottom of the pot.
Finally, stir in the crushed tomatoes and beans.
Simmer the chili for 1-2 hours, until it’s thick and flavorful. Cover the pot at the beginning of the simmer time and then uncover it during the last 30 minutes or so to thicken the chili.

Turkey Chili Recipe Tips

Adjust the spice level. This chili is not too spicy when made with a mild chili powder. How spicy the chili turns out will depend on the spiciness of your chili powder. If you want a spicier chili, you can add a bit of chipotle chili powder or cayenne pepper, but be careful because a little goes a long way.
Add more veggies. Chopped bell peppers, carrots or celery can be added along with the onion. Chopped sweet potatoes can be added at the step when you add the garlic. Or stir in some chopped fresh spinach once the chili has finished simmering.
Use your favorite kinds of beans. The recipe calls for black beans, pinto beans and kidney beans. Chickpeas or cannellini beans are other good options.
For a thicker chili, increase the uncovered simmer time.
You can swap the ground turkey for ground beef or ground chicken to vary the flavors.

Slow Cooker Instructions

If you prefer to prep dinner early in the day, this method is for you! The recipe card below includes full slow cooker instructions. Here are a few tips:

The chili cooks on high for 3-4 hours or low for 6-8 hours. You can let it cook for up to 10 hours on low if you’ll be out of the house all day for work.
You will need to brown the turkey in a pan on the stove before you can cook the chili in your slow cooker. You’ll cook the onion in the same pan. This step adds flavor and improves the texture of the meat so don’t skip it.
Before transferring the onion and meat to your slow cooker, add the garlic, spices and tomato paste. Then stir in the broth and scrape up any bits from the bottom of the pan. These bits add flavor.
You might also like this Slow Cooker Chili.

How to Make this Turkey Chili Recipe in the Instant Pot

My favorite way to make this turkey chili is in the Instant Pot because it really develops the flavors of the chili in a short amount of time.

You can use the Instant Pot sauté setting to soften the onion and brown the meat right in the Instant Pot.
The first time I made chili in my Instant Pot, I got the Instant Pot burn message. I don’t want this to happen to you, so I did more recipe testing to find some tricks to avoid it: (1) After adding the broth, stir the ingredients well, scraping up any bits from the bottom of the pot. You don’t want any pieces of meat stuck there to burn. (2) Add the tomatoes and beans last and do not stir them in. High starch foods like beans can cause your Instant Pot to give a “burn” warning, so you don’t want them near the bottom of the pot.
Try this classic Instant Pot Beef Chili next.

What to Serve with Turkey Chili

Turkey chili toppings: Load up your bowl with your favorite toppings. Try shredded cheese, sour cream or plain Greek yogurt, avocado, chopped red onion or green onion, fresh cilantro, crumbled tortilla chips, or sliced jalapeño.
On the side: Serve turkey chili with this Cornbread Recipe, Homemade Biscuits or a salad.
Turn leftover chili into a new meal by making chili mac: Stir in cooked pasta and shredded cheddar cheese for a delicious meal the next day.

Storage Tips

Leftover chili makes delicious leftovers for lunch or dinner. So make a big batch and enjoy it for easy meals later on!

Refrigerator: Store in an airtight container in the refrigerator for up to 3-4 days.
Freezer: Once cool, store in an airtight container in the freezer for up to 3 months. For best results, thaw overnight in the refrigerator before reheating.
To Reheat: Reheat in a covered pot on the stove over medium low heat, stirring occasionally. Or reheat in the microwave until steaming hot.

More Favorite Chili Recipes

Love this turkey chili? Try one of these delicious chili recipes next!

When you’re craving comfort food, this turkey chili recipe is just the cozy meal to warm you up. I hope you enjoy it as much as my family does!

The Best Turkey Chili Recipe (Stove Top, Slow Cooker or Instant Pot)

This Turkey Chili is healthy, hearty and flavorful! This easy homemade chili can be made on the stove top, in the slow cooker or in an Instant Pot. It's the perfect meal to warm you up on a cold day.

Course Main Course

Cuisine American

Keyword healthy turkey chili, turkey chili, turkey chili recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 459kcal

Ingredients

1 tablespoon olive oil
1 cup chopped yellow onion
1 pound ground turkey
4 cloves garlic minced
1 tablespoon brown sugar
2 tablespoons chili powder use 1 tablespoon for less spice
1 tablespoon ground cumin
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons tomato paste
2 cups low sodium chicken broth or one 14.5 ounce can
28 ounce can fire roasted crushed tomatoes or fire roasted diced tomatoes
15 ounce can kidney beans rinsed and drained
15 ounce can black beans rinsed and drained
15 ounce can pinto beans rinsed and drained
For topping: shredded cheese, sour cream or plain Greek yogurt, cilantro, chopped onions, etc. as desired

Instructions

To Make on the Stove Top:

Heat olive oil in a Dutch oven or large pot over medium-high heat. Add the onion and cook 2 minutes, until onion starts to soften. Add the ground turkey and cook, stirring to crumble the meat, until turkey is browned, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds.
Add the brown sugar, chili powder, cumin, oregano, salt, pepper and tomato paste. Stir to combine. Add the broth and stir, scraping up any bits from the bottom of the pot.
Stir in the crushed tomatoes and beans.
Bring to a boil, then reduce heat to low and simmer for 1-2 hours, stirring occasionally. Cover the chili during the first part of the cook time, and then uncover during the last 30 minutes to thicken.
Serve chili with toppings, as desired.

To Make in the Slow Cooker:

Heat olive oil in a large skillet over medium-high heat. Add the onion and cook 2 minutes, until onion starts to soften. Add the ground turkey and cook, stirring to crumble the meat, until turkey is browned, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds.
Turn off the heat and add the brown sugar, chili powder, cumin, oregano, salt, pepper and tomato paste. Stir to combine. Add the broth and stir, scraping up any bits from the bottom of the pot. Transfer the mixture into your slow cooker insert.
Add the crushed tomatoes and then beans to the slow cooker and stir.
Cook on high for 3-4 hours or low for 6-8 hours.
Stir and serve chili with toppings, as desired.

To Make in the Instant Pot (Pressure Cooker):

Turn Instant Pot on sauté setting. Add the olive oil and onion and cook 2 minutes, until onion starts to soften. Add the ground turkey and cook, stirring to crumble the meat, until turkey is browned, about 5 minutes. Turn off the Instant Pot and stir in the garlic.
Add the brown sugar, chili powder, cumin, oregano, salt, pepper and tomato paste. Stir to combine. Add the broth and stir well, scraping up any bits from the bottom of the pot.
Add the crushed tomatoes and then beans on top of the meat mixture and DO NOT stir in.
Close the Instant Pot lid and move the valve to the sealing position. Pressure cook on high pressure for 12 minutes.
Allow the Instant Pot to naturally release for 10 minutes (by leaving it off after it finishes cooking). Then, carefully do a quick pressure release (use a potholder or long spoon to carefully move the steam release valve to venting) to release the remaining steam and pressure. Once the float valve drops down, carefully open the Instant Pot lid away from you, as the steam will be hot.
If the chili is not thick enough, simmer it using the sauté function to thicken it up. Stir and serve chili with toppings, as desired.

Video

Nutrition

Read The Best Turkey Chili Recipe for the full recipe. Originally posted at Kristine's Kitchen

45 Best Slow Cooker Recipes

Kristine Rosenblatt — Wed, 28 Sep 2022 13:27:41 +0000

Love crockpot meals? These slow cooker recipes will help you get delicious dinners on your table with minimal effort. From classic comfort foods to crock pot pastas, soups and chicken, you’ll find recipes below to satisfy every craving.

The Best Slow Cooker Recipes

If you’re looking for easy slow cooker recipes, you’re in the right place! Evenings can be busy, and there’s nothing better than having dinner prepped and ready to serve when you’re ready to eat. With these crockpot recipes, you’ll save time making dinner since the slow cooker does most of the work.

Slow cooker recipes can sometimes have the reputation of being lacking in flavor, but not these recipes! Try a cheesy, spicy taco pasta, sweet and tangy honey garlic chicken or rich and comforting slow cooker beef stew. These meals are packed with flavor in every bite!

Slow Cooker Recipes for Comfort Food Classics

These hearty, cozy crockpot meals will warm you up from the inside out. Think pot roast, beef stroganoff and meatballs. Comfort food never tasted better.

Slow Cooker Pot Roast
Dinner doesn’t get any more cozy or comforting than pot roast. This one cooks all day in the slow cooker until the meat is fall-apart tender, the vegetables are soft and the gravy is rich and flavorful.

Slow Cooker Pork Chops
With a savory mushroom gravy, these pork chops cook up tender and flavorful. Serve them with noodles or mashed potatoes and a vegetable to round out the meal.

Crock Pot Pork Tenderloin
Pork tenderloin is one of my family’s favorite cuts of meat, and I love that I can cook it in the slow cooker for a make ahead meal. In this simple recipe the pork cooks with sautéed onions and creates delicious pan juices as it cooks, perfect for spooning over the meat when serving.

(more…)

Read 45 Best Slow Cooker Recipes for the full recipe. Originally posted at Kristine's Kitchen

Crock Pot Pork Tenderloin

Kristine Rosenblatt — Tue, 06 Sep 2022 13:07:53 +0000

This Crock Pot Pork Tenderloin is an easy, comforting dinner idea. The pork is seasoned with a simple mix of spices and then cooked in the crock pot with onions until it’s tender and juicy.

Crock pot recipes are some of my favorites because you can’t beat the convenience of a make ahead dinner. In this easy crock pot pork tenderloin recipe, pork tenderloin is seasoned and then browned on the stove for maximum flavor. Then it finishes cooking in the slow cooker so that it’s ready to serve at dinner time. The ingredients are simple and the result is an easy, delicious meal that’s perfect for any night of the week.

Pork tenderloin is one of our favorite cuts of meat because it’s lean, tender and flavorful. Our Baked Pork Tenderloin Recipe is always a hit with the whole family, and we’re happy to add this slow cooker pork tenderloin to our recipe rotation!

Crock Pot Pork Tenderloin Recipe Ingredients

You’ll need just a few ingredients to make the best crock pot pork tenderloin.

Seasonings: For the seasoning rub, you’ll need brown sugar, chili powder, garlic powder, dried thyme, salt and pepper. This seasoning blend is a variation of our favorite Pork Rub and adds so much flavor to the pork tenderloin.
Pork Tenderloin: Often pork tenderloins come in a package with two tenderloins, which is perfect for this recipe. If you only want to cook one tenderloin, you can.
Onion: For additional flavor.
Olive Oil: You’ll need olive oil to brown the pork tenderloin and soften the onions in a skillet before adding them to the slow cooker.

Pork Loin vs. Tenderloin

This recipe calls for pork tenderloin, which is different than a pork loin (sometimes called a pork roast). A pork tenderloin is long and thin, while a pork loin is larger and wider. Pork tenderloin is a favorite of ours because, as the name suggests, it is very tender after cooking.

How to Cook Pork Tenderloin in a Crock Pot

You will love how quick and easy this recipe is to prepare!

Combine the seasonings in a small bowl.
Pat the pork tenderloin dry and trim off any silver skin. Then rub the seasonings onto all sides of the meat.
Cook the sliced onions in a skillet on the stove for about 5 minutes, until softened and lightly browned. This step is important for developing flavor. Then transfer the onions to the slow cooker.
Add the pork to the skillet and sear on all sides until browned. Place the pork on top of the onions in the slow cooker.
Cover and cook on low until the pork is cooked through. Then let the meat rest for 10 minutes before slicing and serving.

How Long to Cook Pork Tenderloin in a Crock Pot

One pound pork tenderloins will take about 2-3 hours to cook on low in the slow cooker. Since pork tenderloins cook quickly, I recommend cooking on low, not high, so that there is less risk of the meat drying out. This recipe calls for cooking two (one pound each) pork tenderloins. If you are only cooking one tenderloin, it may cook a bit faster. The pork is done when the center registers 145° F on an instant read thermometer.

Do You Need to Add Liquid?

You do not need to add any liquid to the crock pot for this recipe. The pork will release moisture as it cooks. As you can see in the photos, there is some liquid in the crock pot after the pork cooks through. I like to serve these juices over the pork. You can also thicken them to make gravy, if desired.

What to Serve with Crock Pot Pork Tenderloin

After cooking the pork tenderloin in the crock pot, serve it with the juices and onions from the crock pot, along with a few simple side dishes for an easy, tasty meal.

Potatoes: We love this pork tenderloin recipe with Instant Pot Mashed Potatoes or Garlic Mashed Potatoes.
Sweet Potatoes: A Baked Sweet Potato or Roasted Sweet Potatoes make a perfect side for pork.
Green Beans: Try Roasted Green Beans or Sautéed Green Beans.
Salad: This Arugula Salad would complement the meal.

Recipe Tips & Variations

Try not to overcook the pork tenderloin, so that it stays tender and juicy. Mine took 2-2.5 hours on low.
This recipe can be halved to cook just one pork tenderloin.
This recipe is delicious with apples added to it. Sauté them in the pan with the onions so that they start to soften before adding them to the slow cooker. Use a firm variety of apple, such as Granny Smith or Honeycrisp. You can peel the apples or leave the skins on.
Leftover pork tenderloin can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it and serve with side dishes, or add BBQ sauce and serve on a burger bun for a delicious pork sandwich.

More Pork Tenderloin Recipes

Instant Pot Pork Tenderloin – If you prefer cooking your tenderloin in the Instant Pot, this is a fantastic recipe. You’ll love the honey garlic sauce!
Grilled Pork Tenderloin – A delicious Pork Tenderloin Marinade infuses the meat with flavor before it’s cooked on a hot grill.
Air Fryer Pork Tenderloin – One of our favorite easy, healthy weeknight meals.
Honey Hoisin Pork Tenderloin – Pork tenderloin with an irresistible honey hoisin sauce is seared in a skillet and then baked in the oven.

Love slow cooker meals? Try this Slow Cooker Pulled Pork next!

(more…)

Read Crock Pot Pork Tenderloin for the full recipe. Originally posted at Kristine's Kitchen

Carnitas

Kristine Rosenblatt — Sat, 30 Apr 2022 13:00:55 +0000

These Carnitas are tender and juicy with the most irresistible crispy edges. Made in the slow cooker, these pork carnitas are easy to make and perfect for tacos, quesadillas, nachos and more!

Given my love of both Mexican cuisine and my slow cooker, it’s easy to see why carnitas is one of my favorite easy slow cooker recipes. For taco night or Cinco de Mayo, this carnitas recipe can’t be beat!

These carnitas are extremely versatile. They make the best pork tacos, they’re a delicious enchilada filling, and they take quesadillas to a whole new level. You can also add them to burrito bowls, nachos and more!

Make a big batch and enjoy a variety of delicious meals throughout the week. Or, put the leftovers in your freezer for a quick meal later on.

What is Carnitas

Carnitas is Mexican pulled pork, typically made with pork butt or pork shoulder that’s slow cooked until it’s fall apart tender and juicy. Authentic carnitas are typically cooked in lard, but instead this recipe calls for slow cooking the seasoned pork with onion, garlic, orange juice and lime juice. While this recipe may not be 100% traditional, I assure you it is incredibly delicious.

The best parts are the crispy bits that you get by placing the shredded pork under the broiler. The edges caramelize, giving you the best combination of tender juicy pork and crispy edges!

Carnitas Recipe Ingredients

Pork Shoulder or Pork Butt: These are the best types of pork for making carnitas because their higher fat content makes for extra tender and juicy pulled pork.
Seasonings: Dried oregano, ground cumin, chili powder, salt and pepper make the pork so flavorful.
Orange Juice and Lime Juice: These help to tenderize and flavor the meat as it cooks.
Onion and Garlic: For more flavor!

How to Make Carnitas

Here is a quick overview of the steps to making this recipe. Find the full recipe with ingredient amounts and instructions below.

Put the pork in the slow cooker. Rub it with the seasoning mixture.
Add the orange juice, lime juice, onion and garlic to the slow cooker.
Cover and cook until the pork shreds easily. This will take about 8 to 10 hours on low, or 5 to 6 hours on high.
Remove the pork from the slow cooker. Shred using two forks.
To get crispy edges on the pork (the best part!) place the shredded carnitas on a baking sheet and place it under the broiler for a few minutes until the edges begin to crisp and caramelize. I like to add a little of the juices from the slow cooker for flavor, but not so much that the pork becomes soggy.
The carnitas is so good, you’ll want to eat it straight from the pan! Our favorite way to serve it is wrapped in warm tortillas, topped with chopped onion, avocado and fresh cilantro. A squeeze of fresh lime juice is delicious here too.

Frequently Asked Questions

Can I use pork tenderloin or pork loin? These cuts of pork do not work well for carnitas because they don’t become as tender or as flavorful. The higher fat content in pork shoulder/pork butt makes for fall apart tender shredded pork with mouthwatering flavor.
Can I use bone in pork butt/shoulder? Yes, but it may take longer to cook due to the bone.
Can I freeze carnitas? Yes, carnitas freeze well. Store the shredded pork and some of the juices in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator. It’s best to freeze before crisping it under the broiler. This way, you can reheat in the oven on a baking sheet and crisp it at the same time.
Can I make carnitas in the Instant Pot? Yes! You’ll love my Instant Pot Carnitas recipe!

Serving Suggestions

Carnitas can be used to make shredded pork tacos, enchiladas, or quesadillas. Try adding it to nachos, or serve in a burrito bowl or salad. Or keep it simple and serve carnitas alongside rice, beans and guacamole for a quick meal.

Try one or two of these recipes to round out the meal:

Carnitas (Slow Cooker Recipe)

This Carnitas recipe is easy to make in the crockpot. It's tender and juicy with the most irresistible crispy edges. Use it to make pork tacos, quesadillas, nachos, enchiladas and more!

Course Main Course

Cuisine Mexican

Keyword carnitas, carnitas recipe, pork carnitas

Prep Time 15

Cook Time 6

Total Time 6 15

Servings servings

Calories 309kcal

Ingredients

4 pound boneless pork butt or pork shoulder*
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon chili powder
2 teaspoons salt
1 teaspoon black pepper
½ cup orange juice from two small or one large orange
¼ cup lime juice from 2 limes
1 yellow onion chopped
4 cloves garlic minced
tortillas, chopped onion, chopped fresh cilantro, avocado, limes, etc. for serving, as desired

Instructions

Place pork butt/shoulder in slow cooker.
In a small bowl, stir together the dried oregano, cumin, chili powder, salt and pepper. Rub the spice mixture on all sides of the pork. Arrange the pork so that it is fat side up in the slow cooker.
Pour the orange juice and lime juice around the sides of the pork in the slow cooker, so as not to rinse off the spice rub on top of the pork. Add the onion and garlic to the slow cooker.
Cover and cook on low for 8-10 hours or high for 5-6 hours, until pork shreds easily.
Remove the pork from the liquid in the slow cooker. Use two forks to shred the pork, discarding excess fat.
You can serve the pork now, or (the best way!) crisp it under the broiler. To crisp the pork, spread it out in a single layer on a rimmed baking sheet (if desired, you can line the baking sheet with foil for easy clean up). Add a little of the juices from the slow cooker to the pork, but not too much. Put pork under the broiler in the oven for 5 to 10 minutes, until the edges start to crisp.
Serve in tortillas with toppings as desired, or in a burrito bowl, on a salad, etc.

Video

Notes

You can use a 3 to 5 pound pork butt/pork shoulder in this recipe.
You will need a 5 quart or larger slow cooker for this recipe.
The pork should be fully thawed before cooking.
Leftover carnitas can be stored in an airtight container in the freezer for up to 3 months. Add some of the juices to the carnitas before freezing. It is best to freeze the shredded pork before crisping it under the broiler. This way, you can reheat and crisp the pork in the oven at the same time. Thaw overnight in the refrigerator before reheating.

Nutrition

Read Carnitas for the full recipe. Originally posted at Kristine's Kitchen

Crockpot Chicken Breast

Kristine Rosenblatt — Wed, 30 Mar 2022 14:22:35 +0000

Crockpot chicken couldn’t be easier! Learn how to cook perfect slow cooker chicken breasts that are tender, juicy and flavorful. Perfect for slicing, chopping or shredding to use in recipes, or serving with your favorite sides.

Cooking chicken breasts in the crock pot is an easy way to make a healthy dinner or cook chicken for meal prep. You can serve this crockpot chicken breast with rice or Garlic Mashed Potatoes and Roasted Vegetables, or slice it and add it to salads, sandwiches and more. It’s one of the most versatile crock pot chicken recipes!

Chicken breasts are a dinnertime staple. We’ve covered how to make Baked Chicken Breast, Air Fryer Chicken Breast, Grilled Chicken and Instant Pot Honey Garlic Chicken Breasts, so it’s about time we shared our crockpot chicken breast recipe! This is the perfect make ahead chicken recipe to get dinner on the table fast. (more…)

Read Crockpot Chicken Breast for the full recipe. Originally posted at Kristine's Kitchen

Crock Pot Beef Stroganoff

Kristine Rosenblatt — Wed, 23 Mar 2022 13:32:48 +0000

Crock Pot Beef Stroganoff is easy to make with beef, mushrooms and onion in a rich and creamy sauce. Serve it over egg noodles or mashed potatoes for a hearty, comforting meal.

Comfort food doesn’t get better than this mouthwatering crock pot beef stroganoff. With tender bites of beef and mushrooms in a creamy and flavorful sauce, this easy beef stroganoff recipe is sure to satisfy. Make it when you’re craving good old-fashioned homemade comfort food that will warm you from the inside out.

Like Instant Pot Beef Stroganoff and Crockpot Beef Stew, this crock pot beef stroganoff is simple to make. By cooking the stroganoff in the slow cooker, you get all of the benefits of a make ahead meal. It’s the best feeling to know that dinner is already prepped and cooking early in the day! (more…)

Read Crock Pot Beef Stroganoff for the full recipe. Originally posted at Kristine's Kitchen

Italian Beef

Kristine Rosenblatt — Sat, 12 Mar 2022 14:34:50 +0000

This Italian Beef is fall-apart tender, juicy and so flavorful! It slow cooks in the crock pot and is perfect for serving on toasted rolls to make the best Italian beef sandwiches.

This Italian beef recipe is what I make when I want a hearty, easy, flavor-packed dinner. Served on toasted rolls with melty provolone cheese, these Italian beef sandwiches are one of our all-time favorite dinners.

Italian beef originated in Chicago, and stories vary on the exact origins of these delicious sandwiches. The meat is typically served with some of its juices (au jus) on toasted sub rolls, or you can use tongs or a slotted spoon to drain off the juices if you prefer.

Since the beef slow cooks in the crock pot all day, this meal is perfect for busy nights. Slow cooker recipes are my favorite when I need a make ahead option for dinner. The meat becomes fall-apart tender and flavorful as it simmers for hours in its juices. Pepperoncini give the beef a spicy kick, and plenty of seasonings make this savory Italian beef especially tasty. (more…)

Read Italian Beef for the full recipe. Originally posted at Kristine's Kitchen

Crock Pot Baked Potatoes

Kristine Rosenblatt — Thu, 17 Feb 2022 13:15:48 +0000

When you need an easy, make ahead dinner idea, these Crock Pot Baked Potatoes are here to save the day. They cook up perfectly in the slow cooker, ready for you to pile on your favorite toppings and then dig in!

A perfect baked potato is one of my favorites for a satisfying side dish or easy dinner. These crock pot baked potatoes take just minutes to prep, and everyone can top their potato just how they like it.

I’ve now shared four methods for baking potatoes, and I love them all!

When you want to stick to the basics, a classic Baked Potato is what you need. When you’re craving the crispiest potato skins, these Air Fryer Baked Potatoes are undeniably crispy. If you’re looking to get your potatoes cooked fast, Instant Pot Baked Potatoes are the winner. And when you need a make ahead option for a busy day, these crock pot baked potatoes are here to make your life easier. (more…)

Read Crock Pot Baked Potatoes for the full recipe. Originally posted at Kristine's Kitchen

Slow Cooker Honey Garlic Chicken

Kristine Rosenblatt — Wed, 12 Jan 2022 18:41:03 +0000

This Slow Cooker Honey Garlic Chicken has tender shredded chicken in a sweet and savory honey garlic sauce. This recipe is one of the easiest crock pot meals!

Slow cooker meals are some of my favorites for getting dinner on the table fast. This slow cooker honey garlic chicken recipe is one of my easiest crockpot chicken recipes! This saucy chicken is a little bit sweet, a little tangy, and all around delicious!

This recipe is a true dump and go slow cooker recipe. It takes just a few minutes to get the chicken and honey garlic sauce ingredients in the slow cooker. Then while you go about your day, dinner will practically cook itself.

My family loves honey garlic sauce, and if yours does too, you might also enjoy our Honey Garlic Instant Pot Pork Tenderloin, Instant Pot Pork Chops with honey garlic sauce, Honey Garlic Instant Pot Chicken Breasts and Honey Garlic Salmon.

(more…)

Read Slow Cooker Honey Garlic Chicken for the full recipe. Originally posted at Kristine's Kitchen

Crockpot Potato Soup

Kristine Rosenblatt — Sat, 11 Dec 2021 14:59:11 +0000

Crockpot Potato Soup is creamy, comforting and so easy to make! Load up a bowl of this slow cooker soup with your favorite toppings, cozy up, and enjoy!

When it’s cold outside and I’m craving comfort food, this crockpot potato soup always satisfies. Like my favorite stovetop Potato Soup and Instant Pot Potato Soup, this slow cooker potato soup is rich, thick and creamy. It’s the perfect way to warm up on a chilly night!

Slow cooker recipes are a lifesaver on busy days, when you know you won’t have much time to cook in the evening. After just a few minutes of prep, you can have this soup simmering away in your slow cooker, ready to enjoy at dinner time. (more…)

Read Crockpot Potato Soup for the full recipe. Originally posted at Kristine's Kitchen

Slow Cooker Ribs

Kristine Rosenblatt — Tue, 25 May 2021 13:45:03 +0000

These Slow Cooker Ribs are fall-off-the-bone tender, seasoned with a delicious dry rub and slathered with BBQ sauce. This easy ribs recipe is the best way to make BBQ ribs!

I love using my slow cooker to make meals for my family. It’s convenient because you can prep dinner early in the day, and meats become especially tender after cooking all day in the crock pot. My favorite slow cooker meals include Pork Carnitas, Slow Cooker Pot Roast, Crockpot Whole Chicken and these Slow Cooker Ribs.

Ribs are perfect for cooking in the slow cooker. The low and slow cooking process, seasoning rub and BBQ sauce all work together to make these slow cooker ribs incredibly tender and flavorful. After slow cooking, you can put the ribs under the broiler in the oven to get those charred, caramelized edges that we all love. (more…)

Read Slow Cooker Ribs for the full recipe. Originally posted at Kristine's Kitchen

Crockpot Whole Chicken

Kristine Rosenblatt — Wed, 14 Apr 2021 13:53:33 +0000

This Crockpot Whole Chicken recipe makes the most flavorful, juicy rotisserie style chicken. A whole chicken and vegetables cook together in the slow cooker for an easy yet impressive dinner!

With instructions for how to brown slow cooker chicken and make gravy from the drippings, plus a step by step recipe video.

Chicken is a dinnertime staple, and when it comes to chicken recipes, this crockpot whole chicken is one of the best.

Cooking a whole chicken in the crock pot is easy and the results are truly delicious. This recipe requires simple ingredients to make a seasoned roast chicken, vegetables and gravy.

Add in some biscuits, yeast rolls, or garlic knots for a meal worthy of company or a Sunday dinner at home with the family. (more…)

Read Crockpot Whole Chicken for the full recipe. Originally posted at Kristine's Kitchen