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.

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.

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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 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 8 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

Serving: 1/8 recipe | Calories: 438kcal | Carbohydrates: 26g | Protein: 36g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 117mg | Sodium: 585mg | Potassium: 1223mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7703IU | Vitamin C: 22mg | Calcium: 66mg | Iron: 5mg

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

Looking for more soup recipes? Try Broccoli Cheddar Soup, Cream of Mushroom Soup or Butternut Squash Soup next.

Why You’ll Love This Potato Soup Recipe

• Creamy and Comforting. This potato soup has a luxurious creamy texture, yet it’s made without milk or cream. Puree the soup until it’s completely smooth for the creamiest texture, or, if you prefer a chunky potato soup, partially puree it, leaving some bigger chunks of potatoes.
• Simple Ingredients. Made with potatoes, onion, garlic, butter, cheese and seasonings, this homemade soup is as easy to make as it is delicious.
• Toppings! Many of your favorite baked potato toppings are also perfect for serving on top of potato soup. Set out dishes of shredded cheddar cheese, cooked bacon crumbles, sliced green onions and sour cream, then let everyone add their toppings to their bowl of soup. This is a one pot meal that your family will request again and again.

Ingredients

• Butter: Adds richness to the soup.
• Onion and Garlic: These aromatic ingredients add add depth of flavor.
• Seasonings: You’ll need fresh or dried thyme, salt and pepper.
• Broth: Use vegetable broth for a vegetarian soup. I recommend low sodium broth so that you can better control the amount of salt.
• Potatoes: Use either gold potatoes or russet potatoes.
• Cheddar Cheese: For added flavor. If you need a dairy-free recipe, omit the cheese and use olive oil instead of butter.

How to Make Potato Soup

Sauté the onion in butter in a Dutch oven or other large, heavy pot.

Add the garlic and cook for 30 seconds.

Stir in the broth, potatoes, thyme, salt and pepper.

Simmer the soup, covered, until the potatoes are tender.

Remove the thyme stems if you used fresh thyme. Most of the leaves will have fallen off in the soup. If you used dried thyme this step isn’t necessary.

Puree the soup using an immersion blender or countertop blender.

Stir in the shredded cheddar. Then serve, with toppings as desired.

Make Ahead and Reheating

• Make Ahead: This soup reheats well and can be stored for up to 3-4 days in an airtight container in the refrigerator.
• To Freeze: The texture of potato soup may be somewhat different after freezing and reheating, but if that doesn’t bother you you can freeze it for up to 3 months.
• To Reheat: The soup will thicken up over time, so you may wish to stir in some extra broth when reheating. Reheat over medium-low heat in a covered saucepan on the stove, stirring occasionally.

Serving Suggestions

• Make a batch of Homemade Croutons to top bowls of soup.
• Try my favorite Cornbread Recipe, or make a batch of Dinner Rolls.
• Add a simple Kale Avocado Salad or Arugula Salad to round out the meal.

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Potato Soup

Quick to make with simple ingredients, this potato soup recipe is sure to become a family favorite! It's best served with lots of toppings – try it with shredded cheddar, green onions and bacon.

Course Main Course, Soup

Cuisine American

Keyword potato soup, potato soup recipe

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 276kcal

Ingredients

• 2 tablespoons unsalted butter
• 1 cup chopped sweet yellow onion
• 3 cloves garlic minced
• 3 ½ cups low sodium vegetable broth or chicken broth, plus up to ½ cup more as needed if soup is too thick
• 2 ½ pounds gold potatoes, such as Yukon gold or russet potatoes, peeled and cut into 1-inch pieces
• 3 sprigs fresh thyme or ½ teaspoon dried thyme
• ½ teaspoon salt or to taste
• ¼ teaspoon black pepper or to taste
• 1 cup shredded sharp cheddar cheese*
• Optional, for serving: crumbled cooked bacon, chopped green onions, shredded cheddar cheese, sour cream or plain Greek yogurt, as desired

Instructions

• Heat the butter in a large pot, such as a Dutch oven, over medium heat until melted. Add the onion and cook, stirring often, until softened, about 4 minutes.
• Add the garlic and cook, stirring, for 30 seconds.
• Stir in the broth, potatoes, thyme, salt and pepper.
• Bring the soup to a boil and then reduce the heat to a low simmer. Cover the pot and simmer, stirring occasionally, until the potatoes are tender when pierced with a fork, 15-20 minutes. Remove the pot from the heat.
• If you used fresh thyme, remove the thyme stems and discard. Puree the soup using an immersion blender or by transferring it in batches to a countertop blender. You can puree it until fully smooth, or leave some chunks of potatoes, depending on your preference. For the creamiest soup, puree until completely smooth.
• Stir in the shredded cheddar cheese. Serve soup with toppings as desired.

Video

Notes

• I recommend buying a block of cheese and shredding it yourself. The pre-shredded cheese that you buy at the grocery store is often coated in an anti-caking agent and thus doesn’t melt as smoothly.
• Leftover soup may be stored in an airtight container in the refrigerator for up to 3-4 days. When reheating, stir in a little extra broth as needed since this soup tends to thicken up over time.

Nutrition

Calories: 276kcal | Carbohydrates: 38g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 879mg | Potassium: 860mg | Fiber: 5g | Sugar: 4g | Vitamin A: 626IU | Vitamin C: 40mg | Calcium: 168mg | Iron: 2mg

Recipe originally published October 2018. Retested, improved and updated October 2023.

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

Love homemade chili? Try one of these delicious chili recipes next: classic Chili Recipe, Turkey Chili (Instant Pot instructions included), and Instant Pot White Chicken Chili.

The Instant Pot is amazing at making the best chili. The flavors in this Instant Pot chili are so rich and deep, you’d think the chili had simmered for hours on the stove. But you can have it ready in an hour, start to finish!

This Instant Pot chili recipe is made with ground beef and a rich tomato base that’s layered with spices and seasonings. It’s thick and hearty, just how a delicious chili should be. I like my chili with beans, but not too many. If you prefer your chili without beans, you can simply leave them out and double the amount of meat.

Serve this Instant Pot Chili with my favorite Homemade Cornbread, Drop Biscuits or Yeast Rolls.

The BEST CHILI RECIPE EVER! My kids AND my grandkids love it and I make it often because of that! Wouldn’t change a thing!

Kristin

Ingredients

• Onion and Garlic. These aromatic ingredients create a flavorful base for this Instant Pot chili.
• Ground Beef. Use 90% lean ground beef for a leaner chili. You can also use 80% lean ground beef, but you should drain off the excess grease after browning the beef. Ground turkey also works well in this recipe.
• Bell Pepper. The bell pepper almost melts into the chili and it’s a great way to add extra veggies to your meal. I usually use a red bell pepper, but any color will work. Want to add even more vegetables? Try diced carrot or sweet potato.
• Spices and Seasonings. This chili is made with a delicious blend of spices. When you make chili, it’s not a time to be shy with the seasonings, so you’ll find a generous amount in this recipe. You can adjust the amount of chili powder to your desired level of spice.
• Brown Sugar. I add just a little bit of brown sugar to this Instant Pot chili. The brown sugar is my secret ingredient that makes this chili so good because it balances out the savory flavors. You can leave the sugar out if you prefer.
• Tomato Paste and Crushed Tomatoes. Tomato paste helps to thicken the chili. I recommend using fire roasted crushed tomatoes because they add a lot of flavor. Fire roasted diced tomatoes are a good substitute if you can’t find crushed.
• Broth. You can use beef broth for a classic all beef chili, or substitute chicken broth. I recommend low sodium broth so that you can control the amount of salt in your recipe.
• Beans. I find two cans of beans to be just right in this chili. I used red kidney beans and black beans, but pinto beans also work well.

How to Make Instant Pot Chili

This Instant Pot chili is fast to prep and then the Instant Pot does the rest, leaving you free to do whatever else you need to do. If you’re new to cooking with an Instant Pot, you’ll find my Instant Pot Manual helpful for getting started.

Sauté onion in olive oil using the Instant Pot’s sauté mode.

Brown the ground beef in the Instant Pot. Add the garlic to the pot and stir, then turn off sauté.

Add the remaining chili ingredients, except for the tomatoes and beans. Stir well and scrape up any bits from the bottom of the pot.

Add the crushed tomatoes and beans on top of the other ingredients and do not stir them in.

Pressure cook the chili on high pressure for 15 minutes.

Let the pressure naturally release for 10 minutes. Then quick release the remaining pressure.

If the chili isn’t thick enough after pressure cooking, you can simmer it for a few minutes in the Instant Pot using the sauté function. Then serve with your favorite chili toppings.

Should I Use the Instant Pot Chili Setting?

I always recommend using the Manual or Pressure Cook button because then you can set the cook time yourself. The preset programs, such as the Instant Pot chili setting, are simply preset pressure cooking times. They don’t do anything else special.

Chili Toppings

The best part about sitting down to a steaming bowl of chili is that you get to load it up with your favorite toppings. Try shredded cheese, sour cream, crumbled tortilla chips, avocado, red onion, green onion, fresh cilantro, lime juice, sliced jalapeño, or chopped fresh tomatoes.

You might also enjoy these Instant Pot Ground Beef Recipes.

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Instant Pot Chili

This Instant Pot chili recipe is made with ground beef and a rich tomato base that’s layered with spices and seasonings. It’s thick, hearty and so flavorful.

Course Main Course

Cuisine American

Keyword instant pot chili

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Pressure and Natural Release 25 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 369kcal

Ingredients

• 1 tablespoon olive oil
• 1 medium onion chopped
• 1 pound ground beef 90% lean recommended*
• 4 cloves garlic minced
• 1 red bell pepper chopped
• 2 tablespoons chili powder see note
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon garlic powder
• 1 tablespoon brown sugar
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 4 tablespoons tomato paste
• 14.5 ounce can (1 ¾ cups) low sodium beef broth or chicken broth
• 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

Instructions

• Press Sauté to turn on the sauté setting on Instant Pot. Add the olive oil and heat until hot. Add the onion and cook for 2 minutes, until onion starts to soften.
• Add the ground beef and cook, stirring to crumble the meat, until beef is browned, about 5 minutes. Drain off excess grease as needed.
• Stir in the garlic and then press Cancel to turn off the sauté function.
• Add the bell pepper, chili powder, cumin, dried oregano, garlic powder, brown sugar, salt, pepper, tomato paste and broth to the pot. Stir and scrape up any bits that are stuck to the bottom of the pot.
• Add the crushed tomatoes and beans on top of the other ingredients and DO NOT STIR the tomatoes or beans in. This will help to prevent you from getting a burn warning during pressure cooking.
• Close the Instant Pot lid and move the steam release valve to the sealing position. Pressure cook on high pressure for 15 minutes. The Instant Pot will take some time to reach pressure and then the cook time will start counting down.
• When the cook time ends, let the pressure release naturally for 10 minutes by leaving the Instant Pot alone. Then quick release the remaining pressure by carefully moving the steam release valve to the venting position using the handle of a long spoon. Once the steam finishes escaping and the pin drops down, open the Instant Pot lid.
• Stir chili. If it isn't thick enough, simmer it using the sauté function for a few minutes to thicken it up. Serve with toppings, as desired.

Video

Notes

• If you use 80% lean ground beef, drain off any excess grease after browning the beef.
• Depending on which chili powder you use and how spicy you like your chili, you can adjust the amount of chili powder. I use a mild chili powder and find that 2 tablespoons makes a mild chili and 2 1/2 tablespoons makes a mildly spicy chili.

Nutrition

Serving: 1.5cups | Calories: 369kcal | Carbohydrates: 42g | Protein: 28g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 49mg | Sodium: 1324mg | Potassium: 1445mg | Fiber: 14g | Sugar: 12g | Vitamin A: 1889IU | Vitamin C: 44mg | Calcium: 147mg | Iron: 8mg

Read Instant Pot Chili for the full recipe. Originally posted at Kristine's Kitchen

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.

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!

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.

More Easy Slow Cooker Recipes

• Slow Cooker Chili
• Crockpot Chicken Noodle Soup
• Crockpot Lasagna
• Crockpot Beef Stroganoff
• Slow Cooker Pulled Pork
• Slow Cooker Pork Chops

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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 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 35 minutes minutes

Servings 8 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

Serving: 1.5cups | Calories: 333kcal | Carbohydrates: 20g | Protein: 27g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 713mg | Potassium: 1208mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5269IU | Vitamin C: 15mg | Calcium: 78mg | Iron: 6mg

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

Why You’ll Love this Easy Pasta Bake

This baked rigatoni is everything you want in a baked pasta recipe. It’s simple to make, you won’t need too many ingredients and most of them are pantry staples. Just like my favorite Lasagna Recipe, in this baked rigatoni recipe I use store-bought marinara sauce and add a few extra seasonings to ensure that the pasta is big on flavor yet quick on prep time. And like most pasta bake recipes, this one is make-ahead friendly and perfect for entertaining.

When you’re craving comfort food, this rigatoni recipe is sure to satisfy. Serve it with a big green salad and Garlic Bread, dig in, and enjoy!

Baked Rigatoni Recipe Ingredients

• Rigatoni Pasta: Or you can substitute another short pasta shape, such as penne or ziti.
• Olive Oil: For sautéing the onion.
• Onion and Garlic: For flavor.
• Ground Beef: Italian sausage also works well in this recipe. Remove it from the casings and crumble it as it cooks. If you prefer a leaner recipe, you can use ground turkey or ground chicken.
• Marinara Sauce: I used store-bought marinara sauce to save time. Homemade Marinara Sauce can also be used.
• Italian Seasoning & Black Pepper: For added flavor. Since most store-bought marinara sauces are already well salted, I’ve found that you don’t need to add any extra salt to this recipe.
• Parmesan Cheese: Bold, sharp and cheesy, grated Parmesan is perfect for adding flavor complexity to the rigatoni. You’ll stir half into the meat sauce and sprinkle the other half on top of the baked rigatoni.
• Mozzarella Cheese: For topping the rigatoni. The mozzarella melts to ooey gooey perfection in the oven.
• Dried Oregano: You’ll sprinkle a bit of dried oregano (or Italian seasoning) on top of the casserole before baking for extra flavor.

How to Make Baked Rigatoni

Boil the pasta. Cook the rigatoni in a large pot of boiling, salted water. Then drain and set aside.

Make the meat sauce. Start by sautéing the onion in olive oil until softened. Then add the ground beef and cook it, crumbling with a spoon, until browned. Add the garlic and cook for 30 seconds. Stir in the marinara sauce, Italian seasoning and pepper. Simmer the sauce for 10 minutes to allow the flavors to develop.

Add cheese and cooked pasta. Stir half of the grated Parmesan into the meat sauce, followed by the cooked rigatoni.

Assemble the pasta bake. Pour the pasta with meat sauce into a greased baking dish. Sprinkle the mozzarella, remaining Parmesan and dried oregano over the top.

Bake. You’ll cover the dish with foil for most of the bake time and then uncover it for the last 5-10 minutes to help the cheese brown on top. Let the baked rigatoni rest for a few minutes after it comes out of the oven, then serve and enjoy!

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Baked Rigatoni Recipe

This Baked Rigatoni is an easy pasta bake recipe that's full of flavor! With ground beef, marinara sauce and cheese, it's quick to put together and then baked until hot and bubbly. Serve it with a salad and garlic bread for a meal the whole family will love.

Course Main Course

Cuisine Italian

Keyword baked rigatoni, pasta bake, rigatoni

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 servings

Calories 490kcal

Ingredients

• 1 pound rigatoni pasta
• 1 tablespoon olive oil
• 1 cup chopped sweet yellow onion
• 1 pound ground beef or Italian sausage
• 4 cloves garlic minced
• 48 ounces marinara sauce 2 jars (24 ounces each), or 6 cups of homemade sauce
• 1 teaspoon Italian seasoning
• ¼ teaspoon ground black pepper
• ½ cup grated Parmesan cheese divided
• 6 ounces shredded mozzarella cheese about 1 ½ cups
• ½ teaspoon dried oregano
• chopped fresh parsley optional, for serving

Instructions

• Preheat oven to 375° F. Grease a 9×13-inch baking dish and set aside.
• Bring a large pot of salted water to a boil. Once boiling, stir in the rigatoni and cook for the minimum cook time listed on the package. Then, drain (don't rinse) and set aside.
• Meanwhile, heat the olive oil in a Dutch oven (or large skillet) over medium-high heat. Add the onion and cook until softened, 2-3 minutes, stirring occasionally.
• Add the ground beef, and cook, crumbling, until beef is browned. Drain off excess grease as needed. Add the minced garlic and cook, stirring, for 30 seconds.
• Add the marinara sauce, Italian seasoning and black pepper to the skillet and stir. Bring to a simmer and then reduce the heat to low. Cook at a low simmer for 10 minutes, stirring occasionally.
• Remove the pan from the heat and stir in ¼ cup of grated Parmesan. Then gently stir in the cooked rigatoni. Transfer to the greased 9×13-inch baking dish.
• Sprinkle the shredded mozzarella over the top of the pasta, followed by the remaining ¼ cup grated Parmesan. Sprinkle with the dried oregano.
• Cover the baking dish with a piece of foil that has been sprayed with cooking spray on the underside (to prevent the cheese from sticking to the foil).
• Bake, covered with foil, for 25 minutes. Then uncover and continue baking for 5-10 more minutes, until the rigatoni is hot and bubbly around the edges and lightly browned on top. Let rest for 5 minutes before serving. Serve with chopped fresh parsley, if desired.

Video

Notes

• To Bake Later: You can assemble the baked rigatoni up to one day ahead of time, cover and refrigerate it until you’re ready to bake. Before baking, let it sit at room temperature for about 20 minutes to take the chill off and then add 15-20 minutes to the covered bake time.
• To Freeze: You can freeze the baked rigatoni for up to 3 months before baking. Wrap it tightly with plastic wrap and freeze in an oven-safe dish. Thaw in the refrigerator for 24 hours before baking and bake according to the directions above for baking a chilled casserole.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The easiest way to reheat leftovers is in the microwave, or you can reheat the baked pasta in a covered dish in the oven.

Nutrition

Calories: 490kcal | Carbohydrates: 55g | Protein: 27g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 61mg | Sodium: 1091mg | Potassium: 867mg | Fiber: 5g | Sugar: 9g | Vitamin A: 942IU | Vitamin C: 14mg | Calcium: 220mg | Iron: 4mg

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

Cream of Mushroom Soup

This cream of mushroom soup recipe is one you’ll be so glad to have in your recipe collection. Not only is the flavor so much better than canned soup, but this homemade version is also healthier and more flavorful, made with real, wholesome ingredients.

Mushrooms lend rich, umami flavor to this cream of mushroom soup, making it immensely satisfying. Ladle it into bowls and serve with some crusty bread for dunking, or use it in your favorite recipes that call for cream of mushroom soup.

Pro Tip: If the mushrooms are on the larger side, cut them in half before slicing. You do not need to slice the mushrooms thinly, since they will shrink up as they cook.

How to Make Cream of Mushroom Soup

The steps to making cream of mushroom soup are so simple, and it’s one of the fastest soup recipes you’ll make! Start to finish, it takes about 30 minutes.

Sauté onion and mushrooms. Melt the butter in a medium saucepan or Dutch oven. Add the chopped onion and sliced mushrooms and cook until softened, about 7-8 minutes.

Add garlic and flour. Cook, stirring, for 1 minute to cook off the raw garlic and flour taste.

Add broth and seasonings. Stir in the vegetable broth, dried thyme, salt and pepper.

Simmer and thicken. Cook the soup at a low simmer (do not cover the pot) for 5-10 minutes, until the soup thickens.

Stir in heavy cream. Then simmer the soup for 2-3 more minutes, until it reaches your desired consistency. Taste the soup and add more salt and/or pepper, if needed.

Serving Suggestions

• With a salad. Make this cream of mushroom soup a satisfying meal by serving it with a Spinach Salad, Kale Salad or Farro Salad.
• With a grilled cheese sandwich. Try an Air Fryer Grilled Cheese, made with gruyere or white cheddar to complement the mushroom flavor.
• With bread. Slice up a loaf of crusty bread, make some Garlic Bread, or try this Whole Wheat Bread Recipe.
• As an ingredient. If you have a favorite recipe that calls for canned cream of mushroom soup, such as Green Bean Casserole, use this homemade soup instead. My Chicken Tetrazzini and Broccoli Casserole recipes call for making a similar creamy mushroom soup.

How to Store

This soup can be stored in an airtight container in the refrigerator for up to 3 days. It will thicken up as it cools. Due to the cream in the soup, I do not recommend freezing it since it may curdle when thawed and reheated.

This cream of mushroom soup is comfort food at its best. Give the recipe a try and then leave a comment below to let me know how it turned out.

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Cream of Mushroom Soup

Made with simple, wholesome ingredients, this Cream of Mushroom Soup is so much better than the canned version. It's ultra creamy and full of rich mushroom flavor. Serve it with a salad and some crusty bread for dunking, or use it in your favorite recipes that call for cream of mushroom soup.

Course Main Course, Soup

Cuisine American

Keyword cream of mushroom soup, mushroom soup

Prep Time 12 minutes minutes

Cook Time 18 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 273kcal

Ingredients

• 4 tablespoons unsalted butter
• ½ cup finely chopped yellow onion
• 16 ounces cremini mushrooms sliced*
• 3 cloves garlic minced
• ¼ cup all-purpose flour
• 2 cups low sodium vegetable broth or chicken broth
• ½ teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup heavy cream
• chopped fresh parsley optional, for serving

Instructions

• Melt the butter in a medium saucepan or Dutch oven over medium heat. Once melted, add the onion and mushrooms and cook, stirring occasionally, until softened, 7-8 minutes.
• Add the garlic and flour and cook for 1 minute, stirring.
• Slowly stir in the broth. Then stir in the dried thyme, salt and pepper. Bring to a low simmer and cook, stirring often, until the soup thickens, 5-10 minutes.
• Stir in the heavy cream and cook at a very low simmer, stirring, for 2-3 more minutes, until soup reaches your desired consistency. Taste and adjust seasonings as needed.
• Remove from heat and serve, garnished with chopped fresh parsley if desired. Or use in place of canned cream of mushroom soup in your favorite recipes.

Video

Notes

• If the mushrooms are on the larger side, cut them in half before slicing. You do not need to slice the mushrooms thinly, since they will shrink up as they cook.
• Recipe makes about 3 1/2 cups of soup. This is about 4 smaller servings of soup; you can double the recipe if desired.
• This soup can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 273kcal | Carbohydrates: 16g | Protein: 5g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 64mg | Sodium: 778mg | Potassium: 589mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1043IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg

Read Cream of Mushroom Soup for the full recipe. Originally posted at Kristine's Kitchen

Craving more comfort food recipes? Try these Smothered Pork Chops, Creamy Tuscan Chicken or Homemade Mac and Cheese next.

Swedish meatballs are a favorite comfort food that’s been enjoyed for generations and has more recently become a favorite menu item at Ikea stores. They’re moist and flavorful, with a rich, creamy sauce that keeps you going back for more. The best part is that you can have these delicious meatballs and sauce on your table in only 30 minutes.

Swedish meatballs are traditionally made with a 50/50 mixture of ground beef and ground pork, as well as onion and either bread crumbs or soaked bread. They are seasoned with a touch of allspice and nutmeg, as well as other seasonings to enhance the flavor of the meat. Cooking the meatballs in a skillet until they’re golden brown on all sides makes them so flavorful. Once they’re cooked through, a short simmer in the luscious Swedish meatball sauce ensures that the meatballs are moist and tender throughout.

How to Make Swedish Meatballs

Here’s an overview of how to make Swedish meatballs. Find the full recipe with ingredient amounts and instructions in the recipe card below.

Make the meatballs. In a large mixing bowl, mix together the egg, panko, onion, parsley and seasonings. Add the ground beef (and/or pork) and mix until just combined. Shape the mixture into 1 ¼-inch meatballs.

Cook the meatballs. Heat the olive oil and 1 tablespoon butter in a large skillet, such as a cast iron skillet, or a Dutch oven. Add the meatballs to the pan and cook, turning them every few minutes, until they are browned on all sides and cooked through. Transfer the meatballs to a clean plate.

Make the Swedish meatball sauce. Add the remaining butter to the pan. Whisk in the flour and cook for 1-2 minutes. Then whisk in the beef broth, Dijon, salt and pepper. Finally whisk in the heavy cream. Simmer the sauce for a few minutes until it thickens.

Put it all together. Add the meatballs to the pan with the sauce and cook for a few minutes, until the meatballs are heated through. Then serve and enjoy!

Serving Suggestions

Serve Swedish meatballs over mashed potatoes, egg noodles, fusilli pasta (my kids’ favorite) or rice. You can also serve the meatballs as an appetizer on toothpicks, with the sauce on the side for dipping. Traditionally, Swedish meatballs are served with mashed potatoes and lingonberry jam.

More Meatball Recipes

• Italian Meatball Recipe
• Crockpot Meatballs
• Turkey Meatballs
• Chicken Meatballs
• Instant Pot Meatballs
• Sweet and Sour Meatballs
• Meatball Sub

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Swedish Meatballs

When you're craving comfort food, these Swedish meatballs are sure to satisfy! Tender, lightly spiced meatballs are served in a creamy sauce. Serve the meatballs and gravy over mashed potatoes, noodles or rice.

Course Main Course

Cuisine Swedish

Keyword Swedish meatballs, swedish meatballs recipe

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 346kcal

Ingredients

Meatballs

• 1 large egg
• ¼ cup panko bread crumbs
• ¼ cup very finely minced yellow onion
• ¼ cup chopped fresh parsley
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• 1 pound 85% lean ground beef or ½ pound each of ground beef and ground pork
• 1 tablespoon olive oil

Sauce

• 3 tablespoons unsalted butter divided
• 3 tablespoons all-purpose flour
• 2 cups low sodium beef broth
• 1 teaspoon Dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup heavy cream
• chopped fresh parsley for serving

Instructions

• In a large bowl, combine the egg, panko, onion, parsley, garlic powder, salt, pepper, allspice and nutmeg. Mix well.
• Add the ground beef to the bowl and use your hands to mix until just combined. Try not to over-mix or the meatballs may turn out tough.
• Heat the olive oil and 1 tablespoon of the butter in a large nonstick skillet, such as a cast iron skillet, or a Dutch oven over medium heat. Use your hands to shape the meat mixture into 1 ¼-inch meatballs and place them in a single layer in the pan. (You should get about 22 meatballs.)
• Cook, gently turning the meatballs so that they brown evenly on all sides, until cooked through to 165° F. Remove meatballs to a clean plate.
• Add the remaining 2 tablespoons butter to the pan. Once melted, whisk in the flour and cook for 1-2 minutes. Slowly whisk in the beef broth.
• Whisk in the the Dijon, salt and pepper, followed by the heavy cream. Simmer the sauce until thickened, whisking occasionally, about 2-3 minutes. Then add the meatballs back to the pan and coat with the sauce. Simmer the meatballs in the sauce for 2-3 minutes, stirring occasionally, until heated through.
• Serve meatballs and sauce over egg noodles, mashed potatoes or rice, garnished with chopped fresh parsley.

Video

Nutrition

Calories: 346kcal | Carbohydrates: 6g | Protein: 18g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 116mg | Sodium: 533mg | Potassium: 454mg | Fiber: 1g | Sugar: 1g | Vitamin A: 719IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 2mg

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

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

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.

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

• Crockpot Whole Chicken
• Crock Pot Chicken and Dumplings
• Slow Cooker BBQ Chicken
• Slow Cooker Orange Chicken
• Crockpot Sesame Chicken
• Crockpot Chicken Tacos

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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 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 6 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

Calories: 301kcal | Carbohydrates: 12g | Protein: 33g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 159mg | Sodium: 271mg | Potassium: 890mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1724IU | Vitamin C: 10mg | Calcium: 64mg | Iron: 3mg

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

Looking for more hearty, cozy meals? Try my Chili Recipe, Chicken and Dumplings or Instant Pot Beef Stew next!

I have the best meal for you to make on a cold, rainy day: Chicken Stew! Loaded with baby potatoes, carrots and chicken, it’s warming, nourishing and so satisfying.

You may be wondering what’s the difference between chicken stew and chicken soup? This chicken stew has a thicker broth and more chunky vegetables than you’ll find in a Chicken Noodle Soup. It’s richly flavored, starting with a base of onion, carrots, celery and garlic and then seasoned with thyme, rosemary and Italian seasoning. The chicken is browned in the pot before it simmers in the soup, a step that brings even more flavor to this rustic dish.

Ingredient Notes

• Chicken: I usually make this recipe with boneless, skinless chicken breasts. If you prefer chicken thighs, they also work well here. You can use boneless or bone-in chicken, just know that bone-in may take a bit longer to cook through and you’ll need to discard the bones when shredding the chicken.
• Onion, Carrots and Celery: This trio of vegetables adds depth of flavor.
• Butter and Flour: These combine to thicken the stew. The butter also adds richness and flavor.
• Chicken Broth: Use low sodium chicken broth so that the stew doesn’t turn out too salty.
• Potatoes: Baby potatoes are perfect for stew; cut them in half to make bite-size pieces. I love to use a mix of red and gold baby potatoes for color and flavor variety.
• Herbs: Dried thyme, rosemary, Italian seasoning and bay leaves add savory, woodsy flavor. I used dried herbs in this recipe for convenience. If you prefer to use fresh thyme and/or rosemary, double the amounts since the flavor is less concentrated.

Find the full ingredient list and recipe instructions in the recipe card below.

How to Make Chicken Stew

Brown the chicken. Heat the olive oil in a large pot, such as a Dutch oven. Add the chicken and sear on both sides until browned. Remove chicken to a clean plate. (It will not be cooked through yet.)

Sauté the aromatics. Add the butter, onion, carrots and celery to the pot. Cook for a few minutes, until softened.

Add remaining ingredients. Stir in the garlic and flour and cook for 30 seconds to cook off the raw flour taste. Then stir in the chicken broth, potatoes and seasonings. Nestle the chicken into the broth.

Simmer. Cover the pot and cook the stew at a low simmer until the chicken is cooked through and the vegetables are soft, about 20-25 minutes.

Shred the chicken. Then stir it back into the stew. Serve and enjoy!

What to Serve with Chicken Stew

Serve chicken stew with some crusty bread, Dinner Rolls or Drop Biscuits and a simple Green Salad, Arugula Salad or Kale Salad.

To Store, Freeze and Reheat

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. If frozen, thaw overnight in the refrigerator before reheating. Stew may be reheated in a pot on the stove or in the microwave; add additional broth as needed when reheating.

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Chicken Stew

This Chicken Stew is thick and hearty, filled with potatoes, vegetables and chicken in a flavorful herby broth. Serve it with some crusty bread and a simple green salad for an easy, satisfying dinner.

Course Main Course

Cuisine American

Keyword chicken stew

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 309kcal

Ingredients

• 1 tablespoon olive oil
• 1 ½ pounds boneless, skinless chicken breasts
• salt and pepper to season the chicken
• 2 tablespoons unsalted butter
• 1 medium yellow onion chopped
• 4 medium carrots sliced into rounds
• 3 ribs celery chopped
• 4 cloves garlic minced
• 3 tablespoons all-purpose flour
• 3 ½ cups low sodium chicken broth
• 1 pound baby potatoes halved
• 1 teaspoon Italian seasoning
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• 2 bay leaves
• ½ teaspoon salt
• ½ teaspoon black pepper
• chopped fresh parsley optional, for serving

Instructions

• Heat the olive oil in a large Dutch oven or other heavy pot over medium heat. Pat the chicken dry and season with salt and pepper. Once the pot is hot, add the chicken to the pan and brown on both sides. Then transfer the chicken to a clean plate. (It will not yet be cooked through yet.)
• Add the butter to the pot. Once melted, add the onion, carrot and celery to the pot and cook until softened, stirring occasionally and scraping up any browned bits from the bottom of the pot, about 5 minutes.
• Add the garlic and flour and cook for 30 seconds, stirring.
• Stir in the chicken broth. Then stir in the potatoes, Italian seasoning, dried thyme, dried rosemary, bay leaves, salt and pepper. Return the chicken and any juices from the plate to the pot. Nestle the chicken down into the broth.
• Bring to a low simmer, then cover the pot and simmer (adjust the heat as needed to maintain a low simmer) until the chicken is cooked through to 165° F and the vegetables are soft, about 20-25 minutes.
• Once chicken is cooked through, remove it to a clean bowl or cutting board. When chicken is cool enough to handle, shred it and stir it back into the stew.
• Remove and discard the bay leaves. Serve stew garnished with chopped fresh parsley if desired.

Video

Notes

• Chicken thighs (bone-in or boneless) or bone-in chicken breasts may be substituted for the boneless chicken breasts. They may take longer to cook through; use an instant read thermometer to check that the internal temperature is at least 165° F. Remove the chicken from the bones before shredding.
• 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. Stew may be reheated in a pot on the stove or in the microwave; add additional broth as needed when reheating.

Nutrition

Calories: 309kcal | Carbohydrates: 25g | Protein: 30g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 83mg | Sodium: 417mg | Potassium: 1086mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7052IU | Vitamin C: 21mg | Calcium: 61mg | Iron: 2mg

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

Looking for more ground beef recipes? Try Hamburger Soup, Goulash or Stuffed Peppers next.

How to Make Chili

Sauté the onion. Heat the olive oil in a Dutch oven or other large, heavy pot. Add the onion and cook until softened.

Brown the ground beef. Add the ground beef to the pot and cook it, crumbling with a spoon, until browned.

Add the garlic, seasonings and tomato paste. Add the garlic and cook for 30 seconds while stirring. Then stir in the chili powder, cumin, brown sugar, oregano, salt, pepper and tomato paste.

Stir in the broth, tomatoes and beans. Scrape up any browned bits that are stuck to the bottom of the pot.

Simmer the chili with a lid on the pot for 1-2 hours, stirring occasionally.

To thicken chili, uncover the pot during the last 30 minutes of cooking and simmer until it is your desired thickness.

To Freeze

Chili freezes really well! I like to freeze it in individual portion sizes to thaw and reheat for quick lunches or dinners. You can store chili in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat in a covered pot on the stove or in the microwave.

More Tasty Chili Recipes

• Crockpot Chili
• Instant Pot Chili
• Turkey Chili Recipe
• White Chicken Chili
• Vegetarian Chili

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The Best Chili Recipe

The Best Ever Chili Recipe, made with ground beef, beans and the perfect mix of chili spices. This homemade chili is thick, hearty and richly flavored. Add your favorite toppings and enjoy!

Course Main Course

Cuisine American

Keyword best chili recipe, chili, chili recipe

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 6 servings

Calories 320kcal

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion chopped
• 1 pound lean ground beef
• 4 cloves garlic minced
• 1-2 tablespoons chili powder* use 1 tablespoon for mild chili, 2 tablespoons for spicier chili
• 1 tablespoon ground cumin
• 1 tablespoon brown sugar
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 tablespoons tomato paste
• 1 ¾ cups low sodium beef broth or one 14.5 ounce can
• 28 ounce can fire roasted crushed tomatoes or fire roasted diced tomatoes
• 15 ounce can red kidney beans rinsed and drained
• 15 ounce can pinto beans or black beans, rinsed and drained
• For topping: shredded cheddar cheese, sour cream, avocado, chopped red or green onions, cilantro, etc. as desired

Instructions

• Heat the olive oil in a large Dutch oven or other heavy pot over medium-high heat. Add the onion and cook 2 minutes, until onion starts to soften.
• Add the ground beef and cook, crumbling, until browned, about 5 minutes. Drain off excess grease. Add the garlic and cook, stirring, for 30 seconds.
• Add the chili powder, cumin, brown sugar, 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 or diced tomatoes and beans.
• Bring to a boil, then reduce heat to low and cook at a low 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 as needed to thicken the chili.
• Serve chili with toppings, as desired.

Video

Notes

• Chili powder: Some chili powders are more spicy than others. Adjust the amount accordingly.
• To make chili without beans: Omit the beans and use 2 pounds of ground beef.
• To freeze: Freeze chili in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat in a covered pot on the stove or in the microwave. I like to freeze chili in individual portion sizes to thaw and reheat for quick lunches or dinners.
• To store: Store leftover chili in an airtight container in the refrigerator for up to 3-4 days.

Nutrition

Calories: 320kcal | Carbohydrates: 38g | Protein: 28g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 1007mg | Potassium: 1337mg | Fiber: 11g | Sugar: 12g | Vitamin A: 821IU | Vitamin C: 17mg | Calcium: 138mg | Iron: 7mg

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

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

• Instant Pot Chicken Noodle Soup
• Chicken Enchilada Soup
• White Chicken Chili
• Chicken and Rice Soup

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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 minutes minutes

Cook Time 6 hours hours 10 minutes minutes

Total Time 6 hours hours 25 minutes minutes

Servings 8 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

Serving: 1.5cups | Calories: 269kcal | Carbohydrates: 31g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 64mg | Sodium: 582mg | Potassium: 653mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5165IU | Vitamin C: 5.6mg | Calcium: 37mg | Iron: 1.4mg

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

Looking for more butternut squash recipes? Try this Butternut Squash Mac and Cheese and Butternut Squash Salad.

There’s no better way to welcome fall than with a bowl of homemade butternut squash soup! This healthy soup recipe has an incredible smooth, creamy texture, yet it’s made without cream. It’s richly flavored with a touch of sweetness from the butternut squash. It’s the perfect soup to enjoy for lunch or dinner on a chilly day, or to serve as a first course for a holiday meal.

Readers have loved my Instant Pot Butternut Squash Soup recipe for years, and I wanted to give you a similar recipe that you can make on the stove top. As this butternut squash soup simmers on the stove, your kitchen will be filled with the enticing aromas of sage, butternut squash and nutmeg. This cozy soup is the perfect fall comfort food. We’ll be making it on repeat all season long, and I hope you will too!

How to Make Butternut Squash Soup

Sauté the aromatics. Heat the butter and olive oil in a Dutch oven or other large, heavy pot. Add the shallots and cook until softened. Then stir in the garlic and chopped sage and cook for 30 seconds, until fragrant.

Add the remaining ingredients. Stir in the vegetable broth, followed by the chopped carrot, butternut squash, salt, pepper and nutmeg.

Simmer. Bring the soup to a low simmer, cover the pot, and simmer for 20 minutes, until the squash and carrots are tender.

Blend until smooth. Use an immersion blender (or transfer the soup to a countertop blender) to puree the soup. I like to puree it until it’s very smooth for the best creamy texture.

Serve. Taste the soup and adjust the seasonings as needed. When serving the soup, you can add a few garnishes, such as drizzle of cream or coconut milk, a sprinkle of pepitas, freshly ground black pepper, or a few fresh sage leaves.

What to Serve with Butternut Squash Soup

• Salad. This Arugula Salad (another fall favorite!), Farro Salad and Kale Salad all pair well with this butternut squash soup.
• Bread. Serve some fresh bread with soup for dunking! Try Honey Yeast Rolls, Focaccia Bread or Whole Wheat Bread.
• Or, serve butternut squash soup as a first course, followed by a holiday turkey dinner or another main course, such as Pork Loin Roast or Crock Pot Pork Tenderloin.

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Butternut Squash Soup

This Butternut Squash Soup is smooth, creamy and richly flavored, made with shallots, sage and nutmeg. It's the best fall comfort food and so easy to make.

Course Main Course, Soup

Cuisine American

Keyword butternut squash soup

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 -5 servings

Calories 211kcal

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• ⅔ cup chopped shallot 2-3 shallots
• 2 cloves garlic minced
• 1 tablespoon chopped fresh sage leaves
• 2 – 2½ cups low sodium vegetable broth use 2 cups broth for 6 cups cubed squash or 2 ½ cups broth for 8 cups cubed squash*
• 1 large carrot thinly sliced
• 1 large or 2 small butternut squash about 3 pounds, peeled, seeded and chopped into 1-inch pieces, 6-8 cups chopped
• ½ teaspoon salt or to taste
• ¼ teaspoon black pepper or to taste
• scant ⅛ teaspoon ground nutmeg

Instructions

• Heat the butter and olive oil in a Dutch oven or other large heavy pot over medium heat. Once melted, add the shallot and cook until softened, stirring occasionally, 2-3 minutes.
• Add the garlic and sage and cook, stirring, for 30 seconds.
• Pour in the vegetable broth. Stir.
• Add the carrot, butternut squash, salt, pepper and nutmeg. Stir.
• Bring to a simmer and then reduce the heat to a low simmer. Cover the pot and cook at a low simmer for about 20 minutes, until the squash and carrots are tender.
• Remove the pot from the heat. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a countertop blender to puree. Taste and add more salt and/or pepper if needed. Serve.

Video

Notes

• I usually err on the side of adding less broth to start, to ensure that the soup doesn’t turn out too thin.
• This soup has a creamy texture and flavor as it is. If you want to make it extra creamy you can stir in a little heavy cream, half and half or coconut milk before serving. 
• Soup can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. If you plan to add cream or half and half to the soup, add it after freezing and thawing.

Nutrition

Calories: 211kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 15mg | Sodium: 785mg | Potassium: 857mg | Fiber: 6g | Sugar: 9g | Vitamin A: 22907IU | Vitamin C: 44mg | Calcium: 125mg | Iron: 2mg

Read Butternut Squash Soup for the full recipe. Originally posted at Kristine's Kitchen

Ingredients You’ll Need

• Brussels Sprouts: When buying them at the grocery store, choose Brussels with a bright green color that are free from dark spots or holes in the leaves. The sprouts should feel firm and the leaves should be tightly packed. Smaller Brussels sprouts are usually more sweet and tender than larger ones.
• Olive Oil: Adds flavor, helps the seasonings to stick and helps the sprouts to crisp up in the oven.
• Salt and Pepper: The only seasoning you need to highlight the flavor of the Brussels. (But if you want to add more flavor, be sure to check out the recipe variations section below!)

How to Roast Brussels Sprouts

Wash and dry the Brussels sprouts. Be sure to dry them well, since any moisture left on them will prevent the Brussels from crisping up in the oven. 

Trim the Brussels sprouts by using a knife to cut off the stem end. You don’t have to cut off much, just enough to remove the stem. After you trim each sprout, cut it in half and place on a parchment paper lined baking sheet.

Drizzle olive oil over the Brussels sprouts and toss to evenly distribute the oil. Sprinkle them with salt and pepper.

Arrange them on the pan so that there is a little space in between each one. Don’t crowd the pan. Leaving room for the air to circulate around helps the Brussels sprouts to get crispy as they bake.

Bake at 425° F for 18-24 minutes, until they are golden brown on the outside and tender in the center. I have found that the Brussels sprouts are best when you don’t flip or toss them partway through the baking time. 

Storage and Reheating Tips

• Before Cooking: Store uncooked Brussels sprouts in a plastic bag in the crisper drawer of your refrigerator. Make sure there is no moisture in the bag. For maximum freshness, do not wash or slice Brussels sprouts until right before you use them. Brussels sprouts are best when used within 3 to 4 days of purchase, although they may last up to a week in the refrigerator.
• After Cooking: Brussels sprouts will have the best flavor and texture right after cooking. However, if you find yourself with leftovers, you can reheat and enjoy them over the next few days. Store leftover cooked Brussels sprouts for up to 3 days in an airtight container in the refrigerator.
• To Reheat: The best way to reheat cooked Brussels sprouts is to put them on a pan in a 350° F oven for about 10 minutes, or until warm and re-crisped. The next best way to reheat them is in a skillet on the stove with a little bit of olive oil.

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Roasted Brussels Sprouts

These Roasted Brussels Sprouts are crispy, caramelized and perfectly tender in the center. This quick and easy side dish is perfect for the holidays or a weeknight dinner.

Course Side Dish

Cuisine American

Keyword brussel sprout recipes, brussels sprouts, roasted brussels sprouts

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 135kcal

Ingredients

• 1 ½ pounds Brussels sprouts
• 2 tablespoons olive oil
• salt and pepper to taste

Instructions

• Preheat oven to 425° F. Line a baking sheet with parchment paper.
• Wash the Brussels sprouts and dry them well. Cut off the stem ends. Cut Brussels sprouts in half and place them on the prepared baking sheet.
• Drizzle the olive oil over the Brussels sprouts and toss to evenly distribute the oil. Sprinkle the sprouts with salt and pepper.
• Spread the Brussels sprouts out on the pan so that there is a little space between each one. Don't overcrowd the pan, as this will cause the Brussels to steam rather than roast in the oven. Optional: arrange the Brussels sprouts so that they are all flat side down on the pan to get more caramelized edges.
• Bake Brussels sprouts in the preheated oven for 18-24 minutes, until they are browned on the outside and tender in the center. I find it is best to not stir or toss the Brussels sprouts during the cook time, just leave them as is. Serve immediately.

Video

Notes

• Storing Leftovers: Brussels sprouts will have the best flavor and texture right after cooking. However, if you find yourself with leftover Brussels, you can reheat and enjoy them over the next few days. Store leftover cooked Brussels sprouts for up to 3 days in an airtight container in the refrigerator.
• To Reheat: The best way to reheat cooked Brussels sprouts is to put them on a pan in a 350° F oven for about 10 minutes, or until warm and re-crisped. The next best way to reheat them is in a skillet on the stove with a little bit of olive oil.

Nutrition

Calories: 135kcal | Carbohydrates: 15g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 43mg | Potassium: 662mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1283IU | Vitamin C: 145mg | Calcium: 72mg | Iron: 2mg

Read Roasted Brussels Sprouts for the full recipe. Originally posted at Kristine's Kitchen

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.

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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 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 25 minutes minutes

Servings 6 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

Calories: 383kcal | Carbohydrates: 36g | Protein: 32g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 95mg | Sodium: 615mg | Potassium: 864mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5694IU | Vitamin C: 10mg | Calcium: 116mg | Iron: 3mg

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

Love roasted vegetables? Try Roasted Broccoli, Roasted Potatoes or Roasted Brussels Sprouts next.

If you haven’t tried roasting green beans, you are missing out! Something magical happens when vegetables are roasted in the oven, and green beans are no exception.

This roasted green beans recipe is quick and easy to make, with fresh green beans and just a handful of pantry ingredients. You’ll love the delicious seasonings and crunchy toasted almonds that adorn these roasted green beans. It’s hard to resist eating the whole batch straight from the baking sheet, before it even has a chance to hit your dinner table!

How to Cook Green Beans in the Oven

Prep the green beans. Wash them in a colander under running water and dry them well with a clean kitchen towel. Snap off the stem ends using your fingers, or trim them off with a knife or kitchen scissors.

Add oil and seasonings. Place the green beans on a parchment paper-lined baking sheet. Drizzle them with olive oil and sprinkle on the dried thyme, salt and pepper. Toss to evenly coat the beans.

Bake. Arrange the green beans in a single layer on the pan. This will help them to cook evenly and to crisp up. Bake at 400° F for 12-14 minutes, until the beans are almost tender.

Add garlic and almonds. Remove the pan from the oven and add the minced garlic and sliced almonds. Toss to distribute with the green beans and spread everything out in an even layer again.

Bake for 4-5 more minutes, until the green beans are tender. Then serve them immediately, hot from the oven.

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Best Roasted Green Beans

Roasted Green Beans are an easy, healthy side dish that's perfect for the holidays or any night of the week. With garlic, thyme and sliced almonds, these green beans have incredible flavor.

Course Side Dish

Cuisine American

Keyword green bean recipes, green beans, green beans recipe, roasted green beans

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 4 servings

Calories 122kcal

Ingredients

• 1 pound fresh green beans
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• salt and pepper to taste
• 3 cloves garlic minced
• ¼ cup sliced almonds
• lemon wedges optional, for serving

Instructions

• Preheat oven to 400° F. Line a baking sheet with parchment paper (for easy clean up).
• Wash the green beans and dry them well. Trim the green beans by snapping the stem ends off with your fingers or cutting them off with a knife. Put the green beans on the baking sheet.
• Drizzle with olive oil and sprinkle with the dried thyme, salt and pepper; toss to coat. Arrange green beans in a single layer on the baking sheet.
• Roast in the preheated oven for 12-14 minutes, until almost tender. Then remove the pan from the oven and add the minced garlic and sliced almonds; toss with the green beans. Spread the green beans out in a single layer again and put them back in the oven for 4-5 more minutes, until green beans are tender. Serve, with lemon wedges if desired.

Video

Notes

• Store leftover roasted green beans in an airtight container in the refrigerator for up to 3 days. Reheat in the oven, a skillet, or microwave.

Nutrition

Serving: 1/4 recipe | Calories: 122kcal | Carbohydrates: 11g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Sodium: 7mg | Potassium: 316mg | Fiber: 4g | Sugar: 4g | Vitamin A: 792IU | Vitamin C: 15mg | Calcium: 75mg | Iron: 2mg

Read Roasted Green Beans for the full recipe. Originally posted at Kristine's Kitchen

Looking for more easy chicken breast recipes? Try Stuffed Chicken Breast, Lemon Chicken or Chicken Marsala next.

For a recipe with a similar flavor profile that you can make in the crockpot, try these Tuscan Slow Cooker Chicken Thighs.

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Tuscan Chicken Recipe Ingredients

• Boneless, Skinless Chicken Breasts. If you’re able to find small chicken breasts, they work best in this recipe since they will cook more quickly than large chicken breasts.
• Italian Seasoning, Salt and Pepper: To season the chicken.
• Olive Oil: For cooking the chicken breasts.
• Butter: Adds richness and flavor to the sauce.
• Shallots: Their mild onion flavor is so delicious in this recipe. Chopped sweet yellow onion is a good substitute if you don’t have shallots.
• Garlic: You can’t beat the flavor of fresh garlic!
• Flour: All-purpose flour thickens the sauce.
• Chicken Broth: Use low sodium chicken broth so that you can better control the amount of salt in the finished dish.
• Sun-Dried Tomatoes: Use sun-dried tomatoes packed in oil. Drain off the oil and chop the tomatoes before adding them to the skillet.
• Spinach: Use fresh spinach; it will wilt down in the hot skillet.
• Heavy Cream: To make the sauce creamy. For a dairy-free recipe, you can try using full-fat unsweetened coconut milk in place of the heavy cream and substitute olive oil for the butter.

How to Make Tuscan Chicken

1. Place the chicken breasts in a large zip-top bag and pound them to an even thickness with a meat mallet or rolling pin. This will help them to cook more evenly. Then pat the chicken dry and season it with salt, pepper and Italian seasoning.
2. Heat the olive oil in a large skillet, such as a cast iron skillet. Add the chicken and cook for about 5-7 minutes per side, or until the internal temperature registers 165° F on an instant read thermometer. Remove the chicken to a clean plate.

3. Add the butter to the skillet. Once melted, add the shallots and sauté until softened. Add the garlic and flour and cook, stirring, for 1 minute.

4. Stir in the chicken broth, scraping up any flavorful browned bits from the bottom of the pan. Cook for a few minutes until the sauce thickens.

5. Add the sun-dried tomatoes and spinach, stirring until the spinach wilts. Then stir in the heavy cream.

6. Return the chicken to the pan. Spoon the sauce over the chicken, serve and enjoy!

To Store and Reheat

Leftover Tuscan chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently in the microwave until heated through.

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Creamy Tuscan Chicken

This Tuscan Chicken is a delicious, simple way to prepare boneless, skinless chicken breasts. Sun-dried tomatoes, spinach and a creamy pan sauce bring incredible flavor to this easy chicken recipe. Serve the chicken and sauce with pasta, rice or mashed potatoes.

Course Main Course

Cuisine Italian

Keyword creamy tuscan chicken, tuscan chicken, tuscan chicken recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 453kcal

Ingredients

• 1 ½ pounds boneless, skinless chicken breasts about four 6-ounce chicken breasts
• salt and pepper
• 1 teaspoon Italian seasoning
• 1 tablespoon olive oil
• 2 tablespoons butter
• ½ cup chopped shallots
• 3 cloves garlic minced
• 1 tablespoon all-purpose flour
• 1 cup low sodium chicken broth
• ½ cup oil-packed sun dried tomatoes drained and chopped
• 3 cups chopped fresh spinach loosely packed
• ½ cup heavy cream
• grated Parmesan cheese optional, for serving

Instructions

• Place the chicken breasts in a zip-top plastic bag and use a meat mallet or rolling pin to pound them to an even thickness. Remove chicken from the bag.
• Use paper towels to pat the chicken breasts dry. Season both sides of the chicken breasts with salt, pepper and Italian seasoning.
• Heat the olive oil in a large skillet, such as a cast iron skillet, over medium-high heat. Once hot, add the seasoned chicken breasts to the skillet. Cook chicken for about 5-7 minutes per side, or until the internal temperature registers 165° F on an instant read thermometer. Cover the pan as needed while the chicken cooks; the trapped heat can help the chicken to cook through if your chicken breasts are on the larger side. Remove chicken to a clean plate.
• Reduce the heat to medium. Add the butter and shallots to the pan and cook until softened, 1-2 minutes.
• Add the garlic and flour to the skillet. Cook, stirring, for 1 minute.
• Pour the chicken broth into the skillet and stir, scraping up any browned bits. Continue cooking until the sauce starts to thicken, stirring often.
• Reduce the heat to medium-low and stir in the sun-dried tomatoes and fresh spinach. Cook for 1-2 minutes until the spinach wilts. Stir in the heavy cream.
• Add the chicken back to the pan and heat for 1-2 minutes, until heated through. Spoon the sauce over the chicken and serve, with a sprinkle of grated Parmesan cheese, if desired.

Video

Notes

• Leftover Tuscan chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently in the microwave until heated through.

Nutrition

Calories: 453kcal | Carbohydrates: 13g | Protein: 41g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 158mg | Sodium: 327mg | Potassium: 1167mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2960IU | Vitamin C: 26mg | Calcium: 84mg | Iron: 2mg

Read Creamy Tuscan Chicken for the full recipe. Originally posted at Kristine's Kitchen

Kung Pao Chicken is one of my favorite dishes to order at a Chinese restaurant. Lately though, I’ve been making kung pao chicken at home and it’s a surprisingly simple dish to make. Many kung pao chicken recipes call for ingredients that can be difficult to find at your local grocery store, like Shaoxing wine and dried red chili peppers. My goal with this recipe is to give you the traditional flavors that you love without having to search for hard-to-find ingredients.  So while this may not be a truly authentic kung pao chicken recipe, I promise you it is every bit as delicious!

This kung pao chicken consists of a simple marinade for the chicken, a tangy, spicy sauce, vegetables and peanuts. I like to sneak in extra veggies whenever I can, and in this recipe I’ve used a red bell pepper, green bell pepper, zucchini and green onions. Feel free to substitute your favorite vegetables or use what you have on hand.

Kung Pao Chicken Ingredients

Here are the key ingredients you’ll need to make kung pao chicken.

• Chicken: Boneless, skinless chicken breasts work perfectly here. Chop the chicken into 3/4-inch pieces. You want the pieces to be fairly small so that they cook quickly.
• Soy Sauce: For deep, umami flavor. Use low sodium soy sauce so that the finished dish doesn’t turn out too salty.
• Rice Wine Vinegar: This recipe uses rice vinegar instead of Shaoxing wine or dry sherry.
• Cornstarch: Using cornstarch in the marinade helps to lock in the chicken’s juices, making the bites of chicken especially moist and tender inside. The cornstarch also thickens the sauce.
• Balsamic Vinegar: For depth of flavor.
• Fresh Ginger and Garlic: Fresh garlic and ginger add delicious flavor.
• Vegetables: I used red bell pepper, green bell pepper, zucchini and green onions.
• Peanuts: A must in kung pao chicken!
• Red Pepper Flakes: I use crushed red pepper flakes to give the kung pao chicken its signature spice because they’re easy to find in any grocery store and I always have them on hand. 1/4 teaspoon makes the dish moderately spicy. Adjust the amount to your tastes. You can use Chinese dried red chili peppers instead of red pepper flakes if you prefer.

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

How to Make Kung Pao Chicken

The secret to making a stir fry is to prep all of the ingredients before you start cooking on the stove. Once you start adding ingredients to the hot pan, the recipe moves very quickly.

Marinate the chicken. Combine soy sauce, rice vinegar, cornstarch, salt and pepper in a mixing bowl. Add the chicken and stir to coat. Set aside to marinate for 15-20 minutes.

Make the sauce. In a small bowl or liquid measuring cup, whisk together the chicken broth, soy sauce, rice vinegar, balsamic vinegar, brown sugar, ginger, garlic, sesame oil and cornstarch.

Stir fry the chicken. Heat 1 tablespoon of oil in a large skillet or wok. Add the marinated chicken pieces and cook, stirring occasionally, until the chicken is cooked through. Remove the chicken to a clean plate.

Stir fry the veggies. Add another tablespoon of oil to the pan. Add the red and green bell pepper and stir fry for 2 minutes. Add the zucchini and stir fry for 1 minute more.

Put it all together. Return the chicken to the pan. Add the green onions, red pepper flakes and the sauce. Cook, stirring often, until the sauce starts to thicken, 1-2 minutes. Then stir in the peanuts.

Serve with white rice, brown rice or fried rice and enjoy!

Recipe Variations

• You can substitute cashews for the peanuts.
• Try adding other vegetables, such as thinly sliced carrots, red or yellow onions, celery, snow peas, bok choy or asparagus. Some vegetables cook more quickly than others, so add them to the pan in batches, adding the most firm vegetables first.
• To make this recipe gluten-free, replace the soy sauce with gluten-free tamari, gluten-free soy sauce or coconut aminos.

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Kung Pao Chicken

Kung Pao Chicken is a spicy Chinese stir-fry made with chicken, vegetables and peanuts. This easy recipe uses simple ingredients that you can find in any grocery store. It's packed with flavor, healthy veggies and the most delicious spicy sauce! Serve it with white rice or brown rice.

Course Main Course

Cuisine Chinese

Keyword kung pao chicken

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 5 servings

Calories 358kcal

Ingredients

Chicken and Marinade

• 2 tablespoons low sodium soy sauce
• 1 tablespoon rice wine vinegar
• 2 teaspoons cornstarch
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 ½ pounds boneless, skinless chicken breast chopped into ¾-inch pieces

Sauce

• ¼ cup low sodium chicken broth
• 3 tablespoons low sodium soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon balsamic vinegar
• 2 teaspoons brown sugar
• 2 teaspoons finely chopped fresh ginger
• 2 teaspoons sesame oil
• 3 cloves garlic minced
• 1 teaspoon cornstarch

Stir Fry

• 2 tablespoons avocado oil or canola oil divided
• 1 red bell pepper chopped into 1-inch pieces
• 1 green bell pepper chopped into 1-inch pieces
• 1 medium zucchini sliced into ½-inch thick half rounds
• 6 green onions sliced on the diagonal
• ¼-½ teaspoon teaspoon crushed red pepper flakes depending on how spicy you want it
• ½ cup dry roasted peanuts
• cooked rice for serving

Instructions

• Marinate the chicken: In a medium mixing bowl, combine the 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons cornstarch, ¼ teaspoon salt and ¼ teaspoon pepper. Whisk until the cornstarch is dissolved. Add the chicken pieces and stir to coat. Marinate for 15-20 minutes.
• Make the sauce: In a small bowl, combine the chicken broth, soy sauce, rice vinegar, balsamic vinegar, brown sugar, ginger, sesame oil, garlic and cornstarch. Set aside.
• Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Add the marinated chicken (discard extra marinade). Cook, stirring occasionally, until chicken is browned and cooked through, about 7-10 minutes. Remove chicken to a clean plate.
• Add the remaining tablespoon of oil to the pan. Add the red and green bell pepper and stir fry for 2 minutes. Add the zucchini and stir fry for 1 minute more.
• Whisk the sauce again to make sure everything is well combined. Return the cooked chicken to the pan. Add the green onions, red pepper flakes and the sauce. Cook, stirring often, until the sauce starts to thicken, 1-2 minutes.
• Stir in the peanuts and serve over rice.

Video

Notes

• You can substitute cashews for the peanuts.
• Try adding other vegetables, such as thinly sliced carrots, red or yellow onions, celery, snow peas, bok choy or asparagus. Some vegetables cook more quickly than others, so add them to the pan in batches, adding the most firm vegetables first.
• To make this recipe gluten-free, replace the soy sauce with gluten-free tamari, gluten-free soy sauce or coconut aminos.
• Nutrition estimate does not include rice.

Nutrition

Calories: 358kcal | Carbohydrates: 13g | Protein: 36g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 87mg | Sodium: 924mg | Potassium: 917mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1097IU | Vitamin C: 62mg | Calcium: 48mg | Iron: 2mg

Read Kung Pao Chicken for the full recipe. Originally posted at Kristine's Kitchen

Love baking bread from scratch? You might also enjoy my Biscuit Recipe, Whole Wheat Bread and Dinner Rolls.

The Best Focaccia Bread Recipe

If you’ve never tried baking focaccia before, you are in for a real treat. This focaccia bread has wowed numerous people around our dinner table, including myself! There’s just something about the soft, chewy texture and herby, salty topping that keeps you going back for more.

Some recipes for focaccia require overnight dough chilling or multiple rounds of stretching and folding the dough over a period of a few hours, but not this recipe. This focaccia bread recipe is as simple as it gets! There’s no kneading, chilling or dough stretching required and the active prep time is quick and easy.

This focaccia bread is one of my very favorite baking recipes. I hope you love it as much as we do!

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Focaccia Recipe Ingredients

How to Make Focaccia Bread

Proof the yeast. In a large mixing bowl, stir together the warm water, honey and yeast. Let the mixture rest for about 5 minutes, until it is foamy and/or bubbly. If nothing happens after 5-10 minutes, you should start over with new yeast since the yeast is likely dead.

Mix the dough. Add the flour, 2 tablespoons of olive oil and the salt to the yeast mixture. Mix until combined and then continue stirring and folding the dough over on itself for 1 minute. The dough will be very sticky.

Let the dough rise. Cover the bowl with a clean kitchen towel and let the dough rise at room temperature for 1-2 hours, until doubled in size.

Transfer the dough to the baking pan. Grease the baking pan with olive oil and transfer the dough to the pan. Letting the dough rest for 10 minutes can relax it and make it easier to spread out over the bottom of the pan.

Second rise. Cover the pan and let the dough rise for 45 minutes.

Dimple the dough. Use oiled fingers to dimple the dough by pressing your fingers down into the dough all the way to the bottom of the pan. Do this in different spots all around the bread. Then drizzle on the remaining tablespoon of olive oil and sprinkle on the fresh rosemary and flaky sea salt.

Bake for 22-26 minutes, until the bread is golden brown on top. Let cool for about 15 minutes (if you can wait!), then slice and enjoy.

Recipe Variations

• Garlic Butter: Bake focaccia for 15 minutes after dimpling the dough (do not drizzle on the final tablespoon of olive oil or sprinkle with sea salt or rosemary – yet.) While the focaccia bakes, melt 2 tablespoons of butter and stir in 2 cloves of minced garlic. Brush this over the partially baked focaccia, then sprinkle on the rosemary (if desired) and sea salt. Bake for 7-11 more minutes, until focaccia is golden brown on top.
• Parmesan: Sprinkle grated Parmesan cheese over the bread as soon as it comes out of the oven.
• Herbs/Seasonings: You can substitute dried Italian seasoning for the fresh rosemary. Or experiment with other fresh or dried herbs that you enjoy.
• Olive: Press halved kalamata olives into the top of the focaccia before baking.

Serving Suggestions

Focaccia bread goes well with almost any meal. I love to serve it with Italian favorites like Chicken Cacciatore and Lasagna. It’s the perfect side dish to serve alongside a pot of soup. Try a hearty Minestrone Soup or Tortellini Soup. Focaccia makes an amazing sandwich bread, too. Our favorite is Grilled Vegetables and Basil Pesto served on sliced focaccia bread.

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Focaccia Bread

This Focaccia Bread is sure to impress everyone at your dinner table! It has the perfect chewy, airy texture and the best flavor. With no kneading required and minimal hands-on prep time, this focaccia recipe is incredibly easy to make. We love it with rosemary and sea salt, or try one of the other flavor variations listed in the notes below.

Course Bread

Cuisine Italian

Keyword focaccia, focaccia bread, focaccia recipe

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Rise/Rest Time 2 hours hours

Total Time 2 hours hours 50 minutes minutes

Servings 12 servings

Calories 190kcal

Ingredients

• 1 ½ cups warm water 105-115°F
• 2 teaspoons honey or granulated sugar
• 2 ¼ teaspoons active dry yeast one ¼ ounce packet
• 3 ½ cups all-purpose flour or bread flour, 420 grams
• 5 tablespoons olive oil divided, plus more for greasing hands
• 1 teaspoon salt
• 1 tablespoon chopped fresh rosemary leaves
• flaky sea salt

Instructions

• In a large mixing bowl, combine the warm water, honey and yeast. Whisk gently to combine. Let rest for about 5 minutes, until foamy/bubbly. If the mixture doesn't foam or bubble, start over with new yeast, as the yeast is likely dead.
• Add the flour, 2 tablespoons of olive oil and 1 teaspoon salt to the bowl. Mix with a rubber spatula or wooden spoon until well combined. Then continue stirring and folding the dough over on itself for 1 minute. The dough will be very sticky.
• Cover the bowl with a clean kitchen towel and let the dough rise at room temperature for 1-2 hours, until doubled in size.
• Grease the bottom and sides of a 9×13-inch baking pan (a metal pan is best, but glass will also work) with 2 tablespoons of olive oil. Use oiled hands to transfer the dough to the baking pan, spreading the dough out so that it mostly covers the bottom of the pan. If the dough is resistant to stretching out, let it rest for about 10 minutes to relax the dough and then try again.
• Cover the pan with a clean kitchen towel and let the dough rise for 45 minutes.
• Meanwhile, preheat oven to 425° F.
• After the dough has risen for 45 minutes, use oiled fingers to dimple the dough by pressing your fingers down into the dough all the way to the bottom of the pan. Do this in different spots all around the bread. Then drizzle the remaining 1 tablespoon of olive oil over the dough. Sprinkle on the fresh rosemary and flaky sea salt.
• Immediately transfer the bread to the preheated oven and bake for 22-26 minutes, until golden brown on top. Let cool for at least 15 minutes before slicing and serving.
• Focaccia is best the day it is made but it will still be tasty on the second day.

Video

Notes

Recipe Variations:

• • Garlic Butter: Bake focaccia for 15 minutes after dimpling the dough (do not drizzle on the final tablespoon of olive oil or sprinkle with sea salt or rosemary – yet.) While the focaccia bakes, melt 2 tablespoons of butter and stir in 2 cloves of minced garlic. Brush this over the partially baked focaccia, then sprinkle on the rosemary (if desired) and sea salt. Bake for 7-11 more minutes, until focaccia is golden brown on top.

• • Parmesan: Sprinkle grated Parmesan cheese over the bread as soon as it comes out of the oven.

• • Herbs/Seasonings: You can substitute dried Italian seasoning for the fresh rosemary. Or experiment with other fresh or dried herbs that you enjoy.

• • Olive: Press halved kalamata olives into the top of the focaccia before baking.

Nutrition

Calories: 190kcal | Carbohydrates: 29g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 195mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 0.04mg | Calcium: 6mg | Iron: 2mg

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

Looking for more easy baked chicken recipes? Try Baked Chicken Thighs or Baked Chicken Breast next!

Easy Chicken Legs Recipe

When you need an easy dinner idea that will have everyone at the table asking for seconds, baked chicken legs are it! This baked chicken legs recipe makes flavorful, juicy chicken drumsticks with the best golden brown crispy skin.

This meal is super easy to make (10 minutes prep!) and so family-friendly. After tossing the drumsticks with the seasonings, you’ll pop them in the oven and let the oven do the rest of the work. Serve the chicken with your favorite side dishes (we love them with Biscuits and Corn on the Cob), and enjoy!

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The Best Seasoning Blend

To season the drumsticks I used a slight variation of my favorite Chicken Seasoning. It’s a simple mix of pantry spices that add so much flavor to the chicken. For the seasoning you’ll need paprika, dried oregano, garlic powder, onion powder, salt and pepper.

When tossing the chicken legs with the seasonings, I like to pull back some of the skin to get seasonings on the meat. This way, even if you don’t eat the skin, you’ll still get to enjoy the delicious seasonings!

How to Bake Chicken Legs

Prepare a rimmed baking sheet by lining it with foil and greasing the foil with cooking spray or oil to prevent the chicken from sticking.

Combine the seasonings in a small bowl.

Pat the chicken legs dry and place them in a large bowl.

Drizzle olive oil over the chicken and toss to coat the chicken in the oil.

Sprinkle the seasonings evenly over the chicken. Then toss to coat the chicken legs in the seasoning.

Bake. Place the chicken legs on the prepared baking sheet and bake at 400° F, flipping them over halfway through baking, until cooked through.

Rest. Let the chicken rest for 5 minutes before serving. This helps to keep the meat juicy.

How Long to Bake Chicken Legs

At 400° F, chicken legs will take about 40-45 minutes to cook through, depending on their size and the natural variation between ovens. Flip them over halfway through the cook time to evenly crisp the skin. Baked chicken legs are done when the meat registers at least 165° F on an instant read thermometer. I like to cook chicken legs to 175° F because it makes the skin extra crispy. The bone and dark meat will keep the chicken from drying out if cooked beyond 165° F.

What to Serve with Chicken Legs

• Mashed Potatoes. You’ll love my classic Mashed Potatoes Recipe!
• Biscuits. These Drop Biscuits are especially quick and easy to make.
• Corn on the Cob. Use your preferred cooking method: Instant Pot Corn on the Cob, Air Fryer Corn on the Cob or How to Boil Corn on the Cob.
• Slaw. Crisp, creamy Coleslaw or Broccoli Slaw is the perfect side dish for chicken legs.
• Fruit. You can’t go wrong with a sweet, juicy Fruit Salad.
• Macaroni Salad. This classic side dish is always a hit!

Looking for more chicken leg recipes? These Air Fryer Chicken Legs are another favorite!

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Best Baked Chicken Legs

These juicy Baked Chicken Legs have the most delicious seasonings and irresistible crispy skin! They are super simple to make and perfect for an easy family dinner.

Course Main Course

Cuisine American

Keyword baked chicken legs, chicken leg recipes

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Calories 280kcal

Ingredients

• cooking spray or oil
• 2 teaspoons paprika
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 8 chicken drumsticks about 2 pounds
• 1 tablespoon olive oil

Instructions

• Preheat the oven to 400° F. Line a rimmed baking sheet with foil. Lightly grease the foil with cooking spray or oil.
• Combine the paprika, dried oregano, garlic powder, onion powder, salt and pepper in a small bowl. Stir to mix.
• Pat the chicken drumsticks dry with paper towels and place them in a large bowl.
• Drizzle the olive oil over the drumsticks and toss to coat.
• Sprinkle the seasonings evenly over the chicken and toss to coat all of the chicken with the seasonings.
• Place drumsticks in a single layer on the prepared baking sheet with a bit of room in between each piece of chicken. Bake for 40-45 minutes, turning the drumsticks over halfway through the cooking time, until the chicken is cooked through to at least 165° F when measured with an instant read thermometer. (I find that chicken legs are best when cooked to 175° F.)
• Let rest for 5 minutes before serving.

Video

Nutrition

Serving: 2drumsticks | Calories: 280kcal | Carbohydrates: 2g | Protein: 27g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 139mg | Sodium: 450mg | Potassium: 382mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 571IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1mg

Read Baked Chicken Legs for the full recipe. Originally posted at Kristine's Kitchen

When I need a quick meal that’s easy to prepare, I often turn to pork chops. My family’s other favorite pork chop recipes include Baked Pork Chops, Crock Pot Pork Chops and Instant Pot Pork Chops. 

What a great rub. The pork chops were delicious and not dry at all. Thanks for the recipe!

Blackavar

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Air Fryer Pork Chops Recipe Ingredients

You’ll need just a few ingredients to make these air fryer pork chops, and most of them are seasonings that you probably already have in your kitchen!

• Pork Chops: Both boneless pork chops and bone-in pork chops work great in this recipe. Use pork chops that are at least 1-inch thick, because thin pork chops can easily dry out and become tough.
• Olive Oil: Rubbing the pork chops with olive oil helps the seasonings to stick to the meat. It also keeps the outsides of the chops moist.
• Brown Sugar: I add brown sugar to the seasoning mix because it helps to caramelize the seasoning as it cooks. The brown sugar also brings a delicious subtle sweetness to the rub. If you prefer a sugar-free recipe you can omit the brown sugar.
• Seasonings: To season these air fryer pork chops, I used a variation of my favorite pork rub. Paprika, garlic powder, onion powder, dried thyme, salt and pepper add delicious flavor. You can use sweet or smoked paprika. Smoked paprika will lend a smoky, slightly spicy flavor, while sweet paprika has a milder flavor.

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

How to Make Air Fryer Pork Chops

Combine the seasoning rub ingredients in a small bowl.

Preheat the air fryer to 400° F for 5 minutes.

Season pork chops. Pat the pork chops dry with paper towels. Rub both sides of the pork chops with olive oil. Then rub the seasoning mix over all sides of the pork chops.

Air fry pork chops. Place the pork chops in a single layer in the preheated air fryer basket. Air fry at 400° F for 5 minutes. Then flip the pork chops over and continue cooking until they are cooked through to at least 145° F, about 3-7 more minutes for boneless chops or 6-10 more minutes for bone-in chops.

Let them rest! Let the pork chops rest for 5 minutes, to allow the juices to redistribute throughout the meat. Then serve and enjoy!

The next time you need a fresh new dinner idea, give these air fryer pork chops a try. They’ll impress everyone at the table, but you’ll secretly know how easy they were to make!

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The BEST Air Fryer Pork Chops

These Air Fryer Pork Chops are tender and juicy with the most delicious seasoning. They cook quickly for an easy meal! Recipe includes cook times for both boneless and bone-in pork chops.

Course Main Course

Cuisine American

Keyword air fryer pork chops, pork chops in air fryer

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 274kcal

Ingredients

• 1 tablespoon packed brown sugar
• 2 ½ teaspoons paprika sweet or smoked*
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• 4 boneless pork chops 1-inch thick, or bone-in pork chops
• 1 ½ tablespoons olive oil

Instructions

• In a small bowl, stir together the brown sugar, paprika, garlic powder, thyme, salt, onion powder and black pepper.
• Preheat air fryer at 400° F for 5 minutes.
• Pat the pork chops dry. Rub both sides with the olive oil. Rub the seasoning mix over all sides of the pork chops.
• Place pork chops in a single layer in the air fryer (cook in two batches if needed).
• To cook boneless pork chops: Air fry at 400° F for 5 minutes. Then flip the pork chops over and continue to cook for 3-7 more minutes, until the internal temperature of the center of the pork chops is 145° F.
• To cook bone-in pork chops: Air fry at 400° F for 5 minutes. Then flip the pork chops over and continue to cook for 6-10 more minutes, until the internal temperature of the center of the pork chops is 145° F.
• Let pork chops rest for 5 minutes and then serve.

Video

Notes

• Recipe can be halved to cook 2 pork chops.
• I used sweet paprika. Smoked paprika will lend a smoky, slightly spicy flavor.
• Thick cut (at least 1-inch thick) pork chops are best, since thin pork chops tend to dry out more easily.
• The cook time will depend on the thickness of the pork chops and whether they are boneless or bone-in. To tell if they are done, use an instant read thermometer to check if the center has reached at least 145 degrees F.

Nutrition

Serving: 1pork chop | Calories: 274kcal | Carbohydrates: 5g | Protein: 29g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 648mg | Potassium: 549mg | Fiber: 1g | Sugar: 3g | Vitamin A: 632IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

Read Air Fryer Pork Chops for the full recipe. Originally posted at Kristine's Kitchen