This Slow Cooker Lasagna is rich, cheesy, and layered to perfection. It simmers low and slow, letting all those deep, comforting flavors develop while you go about your day.

Lasagna is one of the best comfort foods, but let’s be real—layering, boiling noodles, and baking can be a whole production. That’s why I love making it in the slow cooker! You get all the classic flavors with way less effort, and the best part? No pre-cooking the noodles!

Before You Start – What You Need to Know

If you’ve never made lasagna in the slow cooker, let me tell you—it’s a game changer. No boiling noodles, no hovering over the oven, just set it and forget it. Here’s how to make sure it turns out perfect every time:

The Sauce – Why It Matters

I always start with a rich, meaty sauce because the slow cooker locks in flavor as it cooks. Here’s what makes it work:

• Ground beef – Classic, hearty, and gives the sauce a deep, savory flavor. Prefer turkey? Swap it in for a lighter version!
• Marinara sauce + diced tomatoes – This gives the sauce depth and texture—the diced tomatoes break down and add moisture.
• Italian seasoning, basil, and oregano – These dried herbs infuse the sauce while it simmers. If you don’t have any Italian seasoning, you can make your own using my recipe.
• Red pepper flakes (optional) – Just a pinch adds warmth without making it spicy.
• Let it simmer for 5-7 minutes – This helps the flavors meld before layering.

The Ricotta Mixture – How to Get It Creamy & Flavorful

Some lasagnas end up too dry—not this one! Here’s why:

• Ricotta + egg – The egg binds everything together and keeps it creamy.
• Parmesan cheese – Adds nutty, salty depth to the ricotta layer.
• Fresh parsley – Brightens up the filling (dried works too!).
• Salt & pepper – Don’t skip seasoning! This layer needs flavor too.

The Noodles – No Pre-Cooking Needed!

• Use regular lasagna noodles – No need to pre-boil them! They soften perfectly as they soak up the sauce.
• Break them to fit – The shape doesn’t have to be perfect; just make sure they’re evenly layered.
• Don’t skimp on sauce – Each layer needs enough moisture so the noodles cook properly.

First things first—let’s get that sauce started.

• Heat a large skillet over medium heat and cook the ground beef until browned, breaking it up as it cooks.
• Drain the excess fat (because nobody wants greasy lasagna).
• Stir in the onion and garlic and let them soften—this makes the sauce super flavorful.
• Now, pour in your marinara sauce, diced tomatoes, and all the seasonings—basil, oregano, Italian seasoning, and a pinch of red pepper flakes if you like a little heat.
• Let it simmer for 5-7 minutes—this step deepens the flavor, and trust me, it makes a difference.

Pro Tip: The sauce should be rich but not too thick—it’ll continue to cook down in the slow cooker. If it looks dry, add a splash of water or broth.

While the sauce is simmering, let’s get the creamy layer ready.

• In a medium bowl, mix together the ricotta, egg, Parmesan, parsley, salt, and pepper.
• Stir until it’s smooth and spreadable—this layer is what makes the lasagna extra creamy.

Want it even richer? Add a splash of heavy cream or a little extra Parmesan.

Now, the fun part—building the lasagna right in the slow cooker.

• Sauce first! Spread a thin layer of the meat sauce on the bottom—this keeps the noodles from sticking.
• Add the noodles. Break them as needed to fit—you don’t have to be precise, just cover the surface.
• Spread the ricotta mixture over the noodles.
• Sprinkle mozzarella and Parmesan. Because, cheese.
• Repeat! Keep layering: sauce → noodles → ricotta → cheese, until you run out of ingredients.
• Finish with a layer of sauce and extra cheese on top.

Pro Tip: Make sure there’s enough sauce covering the top layer of noodles—this helps them cook properly!

Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours—just until the noodles are tender and the cheese is melted and bubbly. Don’t overcook! The edges will crisp up slightly, but if it cooks too long, the noodles can get too soft.

Check around the 4-hour mark—if a fork slides easily through the noodles, it’s ready!

This step is important—let the lasagna sit for 10-15 minutes before slicing. It helps everything set up, so you get perfect layers instead of a melty mess. Scoop it out, serve it hot.

Want that golden-baked top? Sprinkle on more cheese and broil it in the oven for a few minutes—totally optional, but highly recommended.

Make It Your Own – Easy Ways to Customize

✔ Swap the Protein – Use ground turkey, Italian sausage, or a mix for a different flavor.

✔ Go Vegetarian – Skip the meat and load up on sautéed mushrooms, zucchini, and spinach.

✔ Add More Cheese – Try Monterey Jack, provolone, or a mix of Italian cheeses.

✔ Want More Heat? – Add extra red pepper flakes or a dash of hot sauce to the sauce.

How to Serve Slow Cooker Lasagna

This lasagna is hearty enough on its own, but here are some perfect sides:

Garlic Bread

Avocado Tomato Salad

Roasted Broccoli

Roasted Green Beans

More Delicious Casseroles

• Baked Spaghetti
• Chicken Tetrazzini
• Goulash Casserole
• Beef Stroganoff Casserole
• Chicken And Rice Casserole
• Lasagna Soup

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Slow Cooker Lasagna

This Slow Cooker Lasagna is rich, cheesy, and packed with all the classic flavors—without the extra work! No pre-cooking noodles, just layer everything in your slow cooker and let it do the rest. Perfect for busy nights, meal prep, or feeding a crowd!

Course Dinner

Cuisine American

Prep Time 20 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 20 minutes minutes

Servings 8

Calories 601kcal

Author Joanna Cismaru

Equipment

• Crock-Pot 7-Quart Oval Manual Slow Cooker

Ingredients

For the Sauce:

• 1 pound ground beef
• 1 small onion diced
• 4 cloves garlic minced
• 24 ounces marinara sauce 1 jar
• 14.5 ounces diced tomatoes undrained, 1 can
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes optional
• salt and pepper to taste

For the Ricotta Mixture:

• 15 ounces ricotta cheese 1 container
• 1 large egg
• ½ cup grated Parmesan cheese
• 2 tablespoons fresh parsley chopped (or 1 teaspoon dried)
• salt and pepper to taste

For the Layers:

• 9-12 lasagna noodles uncooked
• 3 cups mozzarella cheese shredded
• 1 cup Parmesan cheese grated

US Customary – Metric

Instructions

• Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it into crumbles. Drain any excess fat.
• Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute.
• Add marinara sauce, diced tomatoes, basil, oregano, Italian seasoning, red pepper flakes (if using), salt, and pepper. Simmer for 5-7 minutes to let the flavors meld.
• In a medium bowl, mix the ricotta cheese, egg, ½ cup Parmesan cheese, parsley, salt, and pepper until smooth. Set aside.
• Spread a thin layer of the meat sauce on the bottom of the slow cooker.
• Add a layer of uncooked lasagna noodles, breaking them as needed to fit. Spread a layer of the ricotta mixture over the noodles, followed by a generous sprinkle of mozzarella cheese and Parmesan cheese.
• Repeat the layers: sauce, noodles, ricotta mixture, mozzarella, and Parmesan, until all ingredients are used, finishing with a layer of meat sauce and the remaining mozzarella and Parmesan on top.
• Cover the slow cooker and cook on low for 4-5 hours or high for 2-3 hours, or until the noodles are tender and the cheese is melted and bubbly.
• Let the lasagna rest for 10-15 minutes before slicing. Serve hot and enjoy!

Notes

1. No Need to Pre-Cook Noodles! – Regular lasagna noodles soften perfectly in the slow cooker as they absorb the sauce. Just make sure they’re fully covered!
2. Don’t Skip the Simmer – Cooking the meat sauce for at least 5 minutes brings out deeper flavor. If you’re short on time, you can skip it, but trust me—it makes a difference!
3. Layering Matters – Always start with a layer of sauce first to prevent sticking, and make sure the final layer is sauce + cheese for the best texture.
4. Want a Crispier Top? – If you love that golden baked cheese finish, broil the lasagna in the oven for a few minutes before serving.
5. Storage & Freezing – Leftovers store well for 4 days in the fridge. Freeze before or after cooking—just thaw overnight and reheat in the oven or slow cooker.

Nutrition

Serving: 1serving | Calories: 601kcal | Carbohydrates: 36g | Protein: 38g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 1146mg | Potassium: 728mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1265IU | Vitamin C: 13mg | Calcium: 591mg | Iron: 4mg

The post Slow Cooker Lasagna appeared first on Craving Home Cooked.

This Slow Cooker Pulled Pork transforms humble pork shoulder into a mouthwatering dish with its blend of spices, savory sauces, and tender cooking process. Whether piled high on a soft bun or paired with tangy coleslaw, every bite promises pure comfort and satisfaction.

Ingredients You’ll Need

• Pork Shoulder (Pork Butt): Trim any extra fat if you like, leaving some for flavor and juiciness while it cooks slowly. Rub the spice mixture all over for even flavor.
• Barbecue Sauce: Adds sweetness, tanginess, and depth of flavor to the dish. Substitute with your favorite homemade or store-bought barbecue sauce.
• Spices (Paprika, Garlic Powder, Onion Powder, Cayenne Pepper): These spices enhance the pork’s flavor profile, offering smokiness, warmth, and depth. Adjust quantities to suit personal taste preferences.
• Chicken Broth (or Apple Cider): Opt for low sodium or no sodium added broth. You can also use vegetable broth or beef broth.
• Apple Cider Vinegar: Balances the richness of the pork with its acidity, enhancing overall flavor. Substitute with white vinegar if needed.
• Worcestershire Sauce: Adds complexity and umami depth to the sauce. You can substitute with soy sauce, if needed.

Trim any excess fat from a 3 to 4-pound pork shoulder (also known as pork butt), leaving some for flavor and juiciness during cooking. Rub the spice mixture (brown sugar, salt, black pepper, paprika, garlic powder, onion powder, and ½ teaspoon cayenne pepper) evenly over the pork shoulder. Tip: Rubbing the spice mixture thoroughly allows every bite of pork to be flavorful and well-seasoned.

In the slow cooker, whisk together 1 cup of chicken broth, ½ cup of barbecue sauce, 2 tablespoons of apple cider vinegar, and 2 tablespoons of Worcestershire sauce. This flavorful mixture will keep the pork moist and infuse it with savory goodness as it cooks. Tip: Whisking the liquid ingredients together before adding the pork helps distribute flavors evenly throughout the cooking process.

Place the seasoned pork shoulder into the slow cooker, making sure it’s submerged in the liquid. Cook on low for about 8 hours until the pork is tender and easily shreds with a fork. Tip: Cooking the pork on low heat for an extended period makes it tender and flavorful.

Remove the cooked pork from the slow cooker and shred it using two forks. Discard any large pieces of fat. Returning the shredded pork to the juices in the slow cooker helps it soak up even more flavor.

Taste the pulled pork and add more barbecue sauce if desired for extra flavor. Let it simmer for another 30 minutes to blend all the flavors together. Serve the pulled pork on buns with extra barbecue sauce and your favorite sides like coleslaw or pickles. Tip: Allowing the pulled pork to simmer after seasoning lets the flavors meld together perfectly before serving.

How To Serve

Serve this Slow Cooker Pulled Pork with a variety of delicious sides to create a complete meal. Here are some great ideas to serve alongside:

Easy Coleslaw Recipe

Baked Mac and Cheese

Mashed Potatoes

Cowboy Pasta Salad

More Delicious Pork Recipes

• Bacon Wrapped Pork Tenderloin
• Toad In The Hole
• Air Fryer Ranch Pork Chops
• Slow Cooker Sausage and Peppers
• Moo Shu Pork

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Slow Cooker Pulled Pork

Slow Cooker Pulled Pork: This recipe transforms pork shoulder into tender, flavorful pulled pork with a blend of spices and a savory sauce. Perfect for sandwiches or served with your favorite sides, it's a versatile dish that's easy to make and always a hit.

Course Dinner

Cuisine American

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 8

Calories 203kcal

Author Joanna Cismaru

Equipment

• Crock-Pot 7-Quart Oval Manual Slow Cooker

Ingredients

• 3 to 4 pounds pork shoulder also known as pork butt
• 1 tablespoon brown sugar
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cayenne pepper optional, for heat
• 1 cup chicken broth or apple cider
• ½ cup barbecue sauce plus more for serving
• 2 tablespoons apple cider vinegar
• 2 tablespoons Worcestershire sauce

US Customary – Metric

Instructions

• In a small bowl, mix together the brown sugar, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Rub this mixture all over the pork shoulder.
  
• In the slow cooker, whisk together the chicken broth, barbecue sauce, apple cider vinegar, and Worcestershire sauce.
  
• Place the seasoned pork shoulder into the slow cooker. Turn to coat in the liquid. Cover and cook on low for about 8 hours, or until the pork is very tender and shreds easily with a fork.
  
• Remove the pork from the slow cooker and shred the meat using two forks. Discard any excess fat.
  
• Skim off the fat from the liquids left in the slow cooker. Return the shredded pork to the slow cooker and stir into the juices. If desired, add additional barbecue sauce to taste and stir to combine. Cover and cook on low for an additional 30 minutes to meld the flavors.
  
• Serve the pulled pork on buns with extra barbecue sauce and a side of coleslaw or your favorite side dishes.

Notes

1. Use pork shoulder (pork butt) for the best flavor and tenderness.
2. Adjust the amount of cayenne pepper to control the heat level.
3. For a tangier flavor, use apple cider instead of chicken broth.
4. Shred the pork in the cooking juices to keep it moist and flavorful.
5. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Serving: 1serving | Calories: 203kcal | Carbohydrates: 11g | Protein: 21g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 70mg | Sodium: 910mg | Potassium: 478mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 226IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 2mg

The post Slow Cooker Pulled Pork appeared first on Craving Home Cooked.

Get ready to upgrade your weeknight dinner routine with this comforting and tasty Crockpot Chicken and Rice! This dish features layers of deliciousness, with perfectly cooked rice cradling tender, juicy chicken breast and aromatic veggies.

Easy Crockpot Chicken And Rice

Perfect for busy days or lazy weekends, my crockpot chicken and rice recipe is easy to make and delivers a delicious meal just by tossing everything into the pot! It’s the ultimate gluten-free comfort food that brings together juicy chicken, fluffy rice, and a medley of vegetables, all slow-cooked to perfection in a flavorful, herbaceous broth.

• Chicken Breasts: Sliced Boneless skinless chicken breasts form the protein base of this dish. Boneless skinless chicken thighs are another option.
• Seasonings: Salt and black pepper season the chicken and the overall dish.
• Long-Grain White Rice: Uncooked white rice provides the perfect foundation for the tender chicken.
• Onion: Adds a savory and aromatic element to the dish. I used brown onion, but whatever you’ve got on hand will do the trick.
• Garlic: Freshly minced garlic enhances the overall flavor profile with its robust, pungent taste. If needed, you can use garlic powder as a substitute. 
• Carrots: Contribute sweetness, texture, and vibrant color.
• Peas: Frozen green peas add a burst of freshness and a pop of green color. You can use frozen green beans as an alternative.
• Chicken Broth: Forms the flavorful liquid base of the dish. I always use low-sodium broth to control the saltiness. You can also use homemade chicken stock.
• Chicken Bouillon Cubes: Enhance the broth’s richness and depth of flavor.
• Italian Seasoning: This blend of herbs like oregano, basil, marjoram, rosemary, and thyme adds herbaceous flavor. If you don’t have any on hand you can make your own Italian seasoning or use what you’ve got in your pantry.
• Fresh Parsley: Serves as a vibrant garnish, adding a layer of freshness.

This easy slow cooker chicken recipe is about to become your new best friend, offering loads of flavor without the need to hover over a hot stove or turn on an oven!

Prepare The Chicken

Begin by patting the boneless skinless chicken dry with paper towels to remove any excess moisture. You do not need to rinse the chicken. Then generously season it with salt and pepper. 

Add The Layers To Crockpot

First, evenly spread the uncooked long grain rice on the bottom of your crockpot. Then scatter the diced onion, peas and minced garlic over the rice. Next, place the sliced carrots on top in an even layer followed by the seasoned chicken pieces.

Make The Broth

To begin, heat the chicken broth over medium heat in a saucepan until it begins to simmer. Then add the chicken bouillon cubes and stir until fully dissolved. Next, pour the broth over the ingredients in the crockpot and then sprinkle the Italian seasoning evenly on top.

Slow Cook The Dish

Now, put the lid on the crockpot and set it to cook on low for 5 to 6 hours or on high for 3 to 4 hours. When done, gently stir the rice mixture to evenly distribute the ingredients and then season with more salt and pepper if needed. 

Finally, transfer your crockpot chicken and rice to a serving dish and garnish with freshly chopped parsley. Then serve it immediately with a side of steamed broccoli or kale salad if you like!

Storage

Store leftover crockpot chicken and rice in the fridge for up to 4 days in an airtight container. Then reheat it gently in the microwave or on the stovetop with a splash of broth or water to maintain moistness. For longer storage, store leftovers in the freezer for up to 3 months. Just let them thaw in the refrigerator before reheating.

Discover More Delicious Crockpot Recipes

• Crockpot Mac And Cheese
• Crockpot Chicken And Potatoes
• Slow Cooker Pork Chops
• Slow Cooker Ribs
• Crockpot Beef Stew
• Slow Cooker Sausage And Peppers

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Crockpot Chicken And Rice

This Crockpot Chicken and Rice recipe is a simple, fuss-free meal that's perfect for those busy days when you crave home-cooked comfort. Tender chicken pieces, fluffy long-grain rice, and a mix of veggies like carrots and peas all cook together in a flavorful broth, seasoned just right with Italian spices.

Course Dinner

Cuisine American

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 4

Calories 606kcal

Author Joanna Cismaru

Equipment

• Crock-Pot 7-Quart Oval Manual Slow Cooker

Ingredients

• 4 chicken breasts boneless and skinless, sliced into 1-inch pieces
• salt and pepper to taste
• 1½ cups long-grain white rice uncooked
• 1 medium onion diced
• 1 cup frozen peas
• 4 cloves garlic minced
• 1 cup carrots chopped
• 3½ cups chicken broth low sodium
• 2 cubes chicken bouillon
• 2 teaspoons Italian seasoning
• fresh parsley for garnish

US Customary – Metric

Instructions

• Pat the chicken breasts dry and season generously with salt and pepper.
• Begin by spreading the uncooked rice evenly at the bottom of the crockpot. Scatter the diced onion, peas, and minced garlic over the rice. Layer the sliced carrots on top. Place the seasoned chicken pieces atop the carrots.
• In a saucepan, heat the chicken broth until it reaches a simmer. Add the chicken bouillon cubes to the simmering broth and stir until dissolved.
• Pour the flavored broth over the ingredients already in the crockpot. Evenly sprinkle Italian seasoning over everything.
• Cover and set the crockpot to cook on low for 5-6 hours or high for 3-4 hours.
• After cooking, gently stir to combine all ingredients. Season with additional salt and pepper to taste, if needed.
• Transfer to a serving dish and garnish with freshly chopped parsley.

Notes

1. Chicken Preparation: Pat the chicken dry before seasoning for better flavor absorption. If you prefer, you can also use thighs for more juiciness.
2. Rice Selection: Stick with long-grain white rice for the best results. Brown rice can be used but may require a longer cooking time.
3. Layering is Key: Make sure to layer the ingredients as instructed, with rice at the bottom, to ensure even cooking.
4. Checking Doneness: If the rice isn’t fully cooked by the end of cooking time, let the crockpot sit covered for an additional 15-20 minutes.
5. Vegetable Variations: Feel free to add or substitute other vegetables like bell peppers or mushrooms for added flavor.
6. Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of water or chicken broth to keep the rice moist.

Nutrition

Serving: 1serving | Calories: 606kcal | Carbohydrates: 71g | Protein: 60g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 473mg | Potassium: 1351mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5709IU | Vitamin C: 22mg | Calcium: 87mg | Iron: 3mg

The post Crockpot Chicken And Rice appeared first on Craving Home Cooked.

This easy homemade Crockpot Mac And Cheese recipe is where delicious comfort food meets convenience! Perfect for family dinners, potlucks, or special occasions, it’s a cheesy favorite that is always a hit!

Easy Crockpot Mac And Cheese

My crockpot mac and cheese is creamy, cheesy goodness at its finest, effortlessly prepared in your slow cooker! Crafted with a combination of sharp cheddar and cream cheese, it creates a depth of flavor with a creamy texture that perfectly clings to every tender elbow macaroni. Best of all, it practically cooks itself, leaving you free to relax.

• Elbow Macaroni: These pasta tubes hold their shape beautifully and soak up the creamy cheese sauce without getting mushy.
• Sharp Cheddar Cheese: Its aged sharpness gives the creamy sauce a delicious flavor. 
• Milk: A combination of whole milk and evaporated milk thin the sauce out and add to its texture. 
• Cream Cheese: It adds a touch of acidity and helps thicken the sauce for a truly decadent texture.
• Seasonings: Salt and black pepper enhance the overall flavor. 
• Spices: Paprika and garlic powder work their magic in the background, adding a hint of savory complexity.

Just like my one pot spaghetti, this slow cooker mac and cheese is a kid-friendly dish that is a breeze to make! With simple steps and basic ingredients, it’s the perfect family meal without the fuss.

Assemble The Dish

To begin, lightly spray the inside of your crockpot with nonstick cooking spray. This little trick ensures that your mac and cheese will slide out easily when done and makes cleanup quick.

Next, place the uncooked elbow macaroni in an even layer on the bottom of your crockpot. Then add the shredded sharp cheddar cheese followed by the whole milk, evaporated milk, cream cheese, salt, black pepper, paprika, and garlic powder, and stir everything together to combine.

Cook And Serve 

Now, put the lid on the crockpot, set it to low, and let it cook for 1.5 to 2 hours. When ready, stir your crockpot mac and cheese one more time and add a little milk if it seems too thick. Then serve it as the main course with some side dishes or alongside some crispy fish sticks or a juicy air fryer steak.

Serve This With

Baked Chicken Thighs

Instant Pot Pork Carnitas

Creamy Herb Chicken

Air Fryer Salmon

Storage

You can store leftover crockpot mac and cheese in an airtight container in the refrigerator for up to 3 days. Then reheat it gently in the microwave or on the stovetop, adding a splash of milk or heavy cream if needed to maintain creaminess. 

You can also freeze leftovers for up to 3 months and let them thaw overnight in the refrigerator before reheating. Just keep in mind that freezing will alter the texture. 

Discover More Delicious Crockpot Recipes

• Crockpot Chicken And Potatoes
• Slow Cooker Chocolate Candy
• Crockpot Crack Chicken
• Slow Cooker Pork Chops
• Slow Cooker Sausage And Peppers
• Crockpot Steak And Gravy

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Crockpot Mac And Cheese

This Crockpot Mac and Cheese is the ultimate comfort food, perfect for any day of the week. It's delightfully creamy and packed with a rich, cheesy flavor that's sure to please. Ideal for family dinners or potlucks, this dish is a crowd-pleaser that's as easy to make as it is to love.

Course Dinner, Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 8

Calories 644kcal

Author Joanna Cismaru

Equipment

• Crock-Pot 7-Quart Oval Manual Slow Cooker

Ingredients

• 16 ounces elbow macaroni
• 4 cups sharp cheddar cheese shredded
• 1 cup whole milk
• 2 cup evaporated milk
• 8 ounces cream cheese cubed
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon paprika
• ¼ teaspoon garlic powder

US Customary – Metric

Instructions

• Begin by lightly spraying the interior of the crockpot with non-stick cooking spray. This ensures that your finished mac and cheese can be served with ease, and it facilitates simpler cleanup.
• To the crockpot, add the uncooked elbow macaroni evenly across the base, followed by the shredded cheddar, whole milk, evaporated milk, cream cheese, salt, black pepper, paprika and garlic powder.
• Gently toss all the ingredients together.
• Place the lid on the crockpot. Set it to low and let it do its thing for 1.5 to 2 hours.
• When time's up, give it one last good stir. If it's thicker than you like, a splash of milk will fix it right up. Serve warm.

Notes

1. Cheese Tips: For the best flavor and texture, shred your cheddar cheese from a block rather than buying pre-shredded cheese.
2. Milk Matters: I recommend using whole milk and evaporated milk for their richness, but you can substitute with lower-fat options if preferred.
3. Spice It Up: In this recipe I use basic spices like garlic powder, paprika, salt, and pepper. Feel free to adjust these to taste, or add in other favorites like mustard powder or onion powder for an extra flavor kick.
4. Stirring Strategy: Halfway through the cooking time, give the mac and cheese a good stir. This helps to ensure even cooking and prevents any pasta from sticking to the bottom of the crockpot.

Nutrition

Serving: 1serving | Calories: 644kcal | Carbohydrates: 53g | Protein: 28g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 107mg | Sodium: 686mg | Potassium: 447mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1178IU | Vitamin C: 1mg | Calcium: 641mg | Iron: 1mg

The post Crockpot Mac And Cheese appeared first on Craving Home Cooked.

Satisfy your taste buds and warm your soul with this delicious Crockpot Chicken and Potatoes recipe! This easy one-pot meal features tender chicken, perfectly cooked potatoes, and a flavorful garlic herb-infused white wine sauce!

Easy Crockpot Chicken And Potatoes

Amidst the hectic pace of modern life, my crockpot chicken and potatoes is a weeknight lifesaver! Simply toss the ingredients into the pot, let the slow cooker work its magic, and voilà! Hours later, the chicken emerges succulent, the potatoes perfectly cooked, and the sauce—oh, the garlic herb wine sauce—is to die for!

• Chicken Breasts: I used boneless skinless chicken breasts for a leaner option, but you can also use boneless skinless chicken thighs.
• Seasonings: Salt and black pepper are used to season the chicken.
• Baby Potatoes: These petite potatoes provide a satisfying contrast in texture, with their delicate skins and creamy interiors. 
• Olive Oil: Used to season the potatoes and add flavor to the overall dish. 
• Dried Herbs: Dried rosemary and dried thyme contribute a fragrant and earthy undertone. 
• Onion and Garlic: Essential aromatics that add depth of flavor. It’s always best to use freshly minced garlic cloves.
• Chicken Broth: I always opt for low-sodium chicken broth to have better control over the dish’s saltiness. You can also use homemade chicken stock. 
• Dry White Wine: Enhances the complexity of the dish. If you prefer a non-alcoholic version, substitute with additional chicken broth.
• Cornstarch: Serves to thicken the sauce and create a velvety smooth consistency.
• Fresh Parsley: Used as a garnish to add a pop of color and freshness. 

This easy peasy slow cooker recipe leads to a tasty meal with very little effort. All you have to do is toss everything into the pot and let the crockpot do the rest!

Prep The Dish

Begin by patting the chicken breasts dry with paper towels. Then generously season the breasts with salt and pepper.
Next, toss the halved baby potatoes together with the olive oil, thyme, and rosemary in a large bowl. Then place the seasoned potatoes in the bottom of your crockpot and scatter the chopped onion and minced garlic over the potatoes. 

Now, lay the chicken breasts on top and then pour the chicken broth and white wine over everything in the crockpot. Finally, sprinkle the dried thyme and rosemary over the chicken. 

Slow Cook The Dish

With the dish prepped, cover the crockpot with a lid and set it to low for 6 hours or high for 4 hours. You don’t need to stir the dish while it’s cooking. 

Once done, mix the cornstarch together with a little bit of cold water and then stir it into the crockpot. This is an optional step that makes the sauce thicker. 

Serve And Enjoy

When ready, transfer your crockpot chicken and potatoes to a serving dish, pour some sauce over the dish, and then sprinkle it with some chopped parsley. Now, serve the dish with a side of steamed broccoli and some focaccia bread if you like!

Storage

To store leftover crockpot chicken and potatoes, allow the dish to cool completely. Transfer it to an airtight container and refrigerate for up to 4 days. When ready to reheat, either microwave until warmed through or warm it on the stovetop over low heat, stirring occasionally.

For longer storage, freeze the leftovers in an airtight container or freezer bag for up to 3 months. When ready to enjoy, let the dish thaw overnight in the fridge before reheating. Keep in mind that freezing may alter the texture of the potatoes.

Discover Other Crockpot Recipes

• Crockpot Crack Chicken
• Slow Cooker Pork Chops
• Slow Cooker Sausage And Peppers
• Slow Cooker Ribs
• Crockpot Steak And Gravy
• Crockpot Chicken And Rice

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Crockpot Chicken And Potatoes

This Crockpot Chicken and Potatoes recipe is the ultimate set-it-and-forget-it meal! Tender, juicy chicken breasts and flavorful baby potatoes cook together in the crockpot, seasoned with herbs like thyme and rosemary. It's an easy, no-fuss dish perfect for busy days, and it's sure to be a hit with the whole family.

Course Dinner, Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 20 minutes minutes

Servings 4

Calories 516kcal

Author Joanna Cismaru

Equipment

• Crock-Pot 7-Quart Oval Manual Slow Cooker

Ingredients

• 4 chicken breasts boneless and skinless
• salt and pepper to taste
• 1½ pounds baby potatoes halved
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 medium onion chopped
• 4 cloves garlic minced
• 1 cup chicken broth low sodium
• ½ cup dry white wine
• 2 tablespoons cornstarch
• fresh parsley chopped for garnish

US Customary – Metric

Instructions

• Pat dry the chicken breasts and season generously with salt and pepper. In a large mixing bowl, toss the halved baby potatoes with olive oil, thyme, and rosemary.
• Start by placing the seasoned potatoes at the bottom of the crockpot. Scatter the finely chopped onion and minced garlic over the potatoes. Layer the seasoned chicken breasts on top of the onions and garlic.
• Pour the chicken broth evenly over the layered ingredients in the crockpot. Optionally, add dry white wine for added flavor depth.
• Sprinkle additional dried thyme and rosemary over the chicken. Cover the crockpot and set it to either low for 6 hours or high for 4 hours.
• After cooking, if you desire a thicker sauce, mix cornstarch with a small amount of cold water and stir it into the crockpot.
• Transfer the cooked chicken and potatoes to a serving dish. Pour some of the sauce over the dish and garnish with freshly chopped parsley before serving.
• Serve immediately, either as is or accompanied by a side of steamed vegetables or a fresh salad.

Notes

1. Chicken Alternatives: If you prefer, you can use chicken thighs instead of breasts for a juicier texture. Adjust cooking times accordingly.
2. Potato Choices: While baby potatoes are ideal for their size and texture, you can substitute with other types like Yukon gold or red potatoes. Just make sure to cut them into even sizes for uniform cooking.
3. Wine Substitute: If you prefer not to use wine, you can replace it with an equal amount of chicken broth or apple juice for a different but equally delicious flavor.
4. Sauce Thickness: For a thicker sauce, adjust the amount of cornstarch mixed with water according to your preference. Start with the recommended amount and add more if needed.
5. Slow Cooker Size: Ensure your slow cooker is large enough to accommodate all the ingredients without overcrowding. This recipe is ideal for a 6 to 7-quart crockpot.

Nutrition

Serving: 1serving | Calories: 516kcal | Carbohydrates: 39g | Protein: 53g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 294mg | Potassium: 1679mg | Fiber: 4g | Sugar: 3g | Vitamin A: 82IU | Vitamin C: 39mg | Calcium: 54mg | Iron: 3mg

The post Crockpot Chicken And Potatoes appeared first on Craving Home Cooked.

Crockpot Crack Chicken is an addictively good, creamy, dreamy delight that embodies pure comfort food magic! It features tender chicken seamlessly blended together with a mixture of cream cheese, savory ranch, crispy bacon, and cheddar cheese. With just one bite, you’ll quickly understand why this dish has earned its coveted “crack” status!

What Is Crockpot Crack Chicken

Say hello to crockpot crack chicken, a flavor-packed sensation that’s all about simplicity meeting indulgence. This slow-cooked masterpiece transforms ordinary chicken breasts into out-of-this-world delicious. It takes perfectly cooked shredded chicken and combines it with cream cheese, zesty ranch seasoning mix, crispy bacon, and melty cheddar cheese to create a dish that’s addicting.

And the crockpot does all the work, making it a favorite among those who love comfort food and hands-off cooking methods! Plus, it’s a crowd-pleasing recipe that can be served over rice, as wraps, on burger buns, or as a dip! This versatile dish always steals the show whether served for gatherings, potlucks, or family meals.

• Chicken: You’ll need some boneless skinless chicken breasts. If you prefer dark meat, you can use boneless skinless chicken thighs. 
• Cream Cheese: The creamy backbone of this dish that adds to its rich taste and texture. 
• Ranch Dressing Mix: Adds layers of zesty and herby goodness that give the crockpot crack chicken its addictively good flavor! You can use store-bought or make your own homemade ranch seasoning mix.
• Chicken Broth: Aids in the cooking process by infusing the chicken with both moisture and flavor. I typically use low-sodium chicken broth or homemade chicken stock. 
• Bacon: Adds a savory crunch and a burst of salty goodness. Air fryer bacon is perfect for this recipe. 
• Cheddar Cheese: Provides a cheesy layer of comfort! Feel free to use other cheeses like Monterey Jack, Colby, or even a spicy pepper jack for an extra kick.
• Green Onions: Add a fresh finish and pop of color. Fresh herbs like cilantro, chives, and parsley are other good options. 

This culinary delight is not only packed with flavor but also incredibly easy to make. Just a handful of ingredients and a few simple steps will lead you to an addictively good dish!

Prop The Dish

Begin by arranging your chicken breasts on the bottom of your crockpot. Next, sprinkle the entire packet of ranch dressing mix evenly over the chicken. Finally, lay the two blocks of cream cheese on top of the chicken and then pour in the chicken broth. 

Slow Cook The Chicken

Now, the crockpot does its magic! Cover your slow cooker with a lid and and cook the chicken on low for 6 to 8 hours, or on high for 4 hours. When ready, you should be able to easily shred the chicken with a fork. 

Shred And Mix

Once done, use two forks to shred the chicken right in the slow cooker. Then mix it thoroughly together with the cream cheese. Now, stir in the crumbled bacon and shredded cheddar until fully melted.

Garnish And Serve

When ready, sprinkle the crockpot crack chicken with the green onions and serve it immediately with tortillas, in hamburger buns, on top of baked potatoes, or over pasta. You can also make appetizers with it like I do these buffalo chicken pinwheels.

Frequently Asked Questions

Storage

Transfer any leftover crockpot crack chicken into an airtight container or freezer bag. You can then store it in the refrigerator for up to 4 days or in the freezer for up to 3 months. To reheat, gently warm it on the stovetop or in the microwave, adding a splash of water if needed to maintain its creamy texture. However, you’ll need to let frozen leftovers thaw out overnight in the fridge.

Discover More Crockpot Recipes

• Slow Cooker Pork Chops
• Slow Cooker Sausage And Peppers
• Slow Cooker Ribs
• Crockpot Cilantro Lime Chicken
• Slow Cooker Chocolate Candy
• Crockpot Chicken And Rice
• Baked Crack Chicken Casserole

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Crockpot Crack Chicken

Indulge in the ultimate comfort food with our Crockpot Crack Chicken! It’s a symphony of flavors and textures, featuring tender, shredded chicken bathed in a rich and creamy sauce, infused with zesty ranch and topped with crispy, savory bacon and melty cheddar cheese.

Course Dinner, Lunch

Cuisine American

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 6

Calories 583kcal

Author Joanna Cismaru

Equipment

• Crock-Pot 7-Quart Oval Manual Slow Cooker

Ingredients

• 2 pounds chicken breasts boneless and skinless
• 16 ounces cream cheese 2 blocks
• 1 ounce ranch dressing mix 1 packet
• ½ cup chicken broth
• 8 slices cooked bacon crumbled
• 1 cup cheddar cheese shredded
• 5 green onions chopped

US Customary – Metric

Instructions

• Place the chicken breasts at the bottom of your slow cooker. Sprinkle the ranch dressing mix over the chicken. Place the blocks of cream cheese on top of the chicken and ranch dressing mix. Pour in the chicken broth.
  
• Cover the slow cooker and cook on low for 6-8 hours, or on high for 4 hours. The chicken is ready when it can be easily shredded with a fork.
  
• Shred the chicken in the slow cooker using two forks and mix it with the cream cheese to combine all the ingredients well.
  
• Stir in the crumbled bacon and shredded cheddar cheese until everything is well mixed and the cheese is melted.
  
• Sprinkle the green onions on top just before serving.

Notes

1. Chicken Choice: While boneless, skinless chicken breasts are recommended for leaner results, feel free to substitute them with thighs if you prefer more flavor and don’t mind the extra fat.
2. Cream Cheese Substitution: If you’re looking to cut back on calories, you can use Neufchâtel cheese or a low-fat cream cheese instead of the full-fat version, but remember, this will alter the creaminess and taste slightly.
3. Bacon Bits Alternative: If you’re pressed for time, you can use store-bought bacon bits instead of cooking and crumbling bacon, though fresh bacon will give a more robust flavor.
4. Serving Suggestions: This versatile dish pairs wonderfully with a variety of sides! Consider serving it over rice, pasta, or with a side of steamed veggies or a crisp salad to add some freshness to your meal.
5. Spice It Up: Feel free to add a dash of hot sauce or some red pepper flakes if you’d like to introduce a bit of heat to the dish.
6. Gluten-Free: To make this dish gluten-free, ensure your ranch dressing mix and chicken broth are gluten-free varieties.

Nutrition

Serving: 1serving | Calories: 583kcal | Carbohydrates: 8g | Protein: 45g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 203mg | Sodium: 1077mg | Potassium: 771mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 1353IU | Vitamin C: 4mg | Calcium: 223mg | Iron: 1mg

The post Crockpot Crack Chicken appeared first on Craving Home Cooked.

Bust out your crockpot because this Slow Cooker Pork Chops recipe is about to elevate your weeknight dinner game to gourmet status! Featuring tender boneless pork chops cooked to perfection in a creamy mushroom gravy, this quick and effortless meal will have your family singing your praises!

Easy Slow Cooker Pork Chops

Imagine coming home to tender pork chops in a delectable creamy mushroom gravy that’s both indulgent and comforting. These slow cooker pork chops are the perfect marriage of convenience and extraordinary flavor. Crafted with humble pork chops and just a handful of simple ingredients, such as a can of soup, this recipe stands as a testament to the power of the crockpot.

Whether you’re seeking a new, easy weeknight dinner option or have an upcoming holiday gathering, this dish is a hit on any occasion. It pairs beautifully with an array of side dishes, from creamy mashed potatoes to steamed rice or buttered egg noodles. So, it’s time to dust off your crockpot – these slow cooker pork chops are your ticket to an effortless gourmet meal!

• Pork Chops: You’ll need some boneless pork chops, each about 1 inch thick.
• Seasonings: Salt and black pepper season the pork and enhance the flavor of the whole dish.
• Olive Oil: Used for searing the pork chops and sauteing the veggies before they go into the crockpot. 
• Onion: Adds depth to the dish. I always use brown onion but any onion you have on hand will work.
• Garlic: Infuses the dish with pungent garlicky goodness. I like to use fresh minced garlic cloves for the most intense flavor but garlic powder will work in a pinch.
• Mushrooms: Add a lovely layer of savory fresh mushroom flavor to the gravy. 
• Condensed Cream of Mushroom Soup: Used to form the base of the sauce. Feel free to use cream of celery soup or cream of chicken soup if you prefer.
• Chicken Broth: Thins the gravy out and needed for slow cooking the chops. I always use low-sodium broth to control the saltiness of the dish. 
• Sour Cream: Adds to the creamy texture of the sauce and a touch of tang.
• Fresh Parsley: Used to garnish the dish it adds a burst of color and a hint of freshness.

This recipe shows you how easy it is to make tender, flavorful pork chops without any hassle. After minimal prep, the slow cooker takes over and does the rest of the work for you.

Sear The Pork Chops

Begin by generously seasoning both sides of the pork chops with salt and pepper. Next, heat the olive oil over medium-high heat in a large skillet. Now, sear the pork chops for about 2 to 3 minutes per side until well browned. Then put the chops in the crockpot.

Sauté The Mushrooms

Next, in that same skillet, add the chopped onion, minced garlic, and sliced mushrooms. Then saute the mixture for about 5 minutes until the veggies have softened and lightly browned. Now, pour the mushroom mixture over the pork chops.

Make The Gravy Base

Once the chops and mushrooms are in the crockpot, you need to make the gravy! Whisk together the condensed cream of mushroom soup and chicken broth until the mixture is smooth. Then pour the soup mixture into the slow cooker, making sure to cover the other ingredients. 

Slow Cook

With all the prep work done, cover the slow cooker with the lid and cook the pork on low for 6 to 8 hours or on high for 3 to 4 hours. In the last 30 minutes of cooking, you need to stir in the sour cream to create the creamy gravy. When done they should be tender and cooked through. 

Serve And Enjoy

When the dish is ready, transfer the slow cooker pork chops to a serving dish. Then garnish them with some chopped fresh parsley and serve them immediately with all your favorite sides and some homemade bread if you like!

Storage

You can store leftover slow cooker pork chops in an airtight container in the refrigerator for a maximum of 3 days or in the freezer for up to 3 months. When it’s time to reheat, simply place the leftovers in the microwave and heat them for a few minutes on medium heat or warm them in a skillet on the stovetop. If frozen, allow them to thaw overnight in the fridge before reheating for the best results.

Discover More Slow Cooker Recipes

• Slow Cooker Sausage And Peppers
• Slow Cooker Ribs
• Slow Cooker Chocolate Candy
• Crockpot Cilantro Lime Chicken
• Slow Cooker Chicken Chili
• Air Fryer Ranch Pork Chops
• Pork Schnitzel
• Pork Paprikash
• Slow Cooker Pulled Pork
• Pork Belly Bao Buns (Gua Bao)

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Slow Cooker Pork Chops

Say goodbye to dry, flavorless pork chops! With these Slow Cooker Pork Chops, you'll indulge in the most tender, juicy chops soaked in a creamy mushroom gravy that you'll want to pour over just about everything. The best part? Your slow cooker does all the heavy lifting, making it the perfect fuss-free meal for any day of the week.

Course Dinner

Cuisine American

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Total Time 23 minutes minutes

Servings 4

Calories 378kcal

Author Joanna Cismaru

Equipment

• Crock-Pot 7-Quart Oval Manual Slow Cooker

Ingredients

• 4 pork chops about 1 inch thick, boneless
• salt and pepper to taste
• 2 tablespoons olive oil
• 1 large onion chopped
• 2 cloves garlic minced
• 8 ounces mushrooms sliced
• 10.5 ounces condensed cream of mushroom soup 1 can
• ½ cup chicken broth low sodium
• ¼ cup sour cream
• 1 tablespoon fresh parsley chopped

US Customary – Metric

Instructions

• Season the pork chops with salt and pepper on both sides.
• Heat the olive oil in a large skillet over medium-high heat. Brown the pork chops on both sides, about 2-3 minutes per side.
• Transfer the pork chops to your slow cooker.
• In the same skillet, add the chopped onion, minced garlic, and sliced mushrooms. Sauté for about 5 minutes, until the vegetables are soft and lightly browned.
• Pour the mushroom mixture over the pork chops in the slow cooker, covering the pork chops completely.
• In a medium bowl, whisk together the condensed cream of mushroom soup and chicken broth until smooth. Pour the mixture over the pork chops and mushrooms in the slow cooker.
• Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the pork chops are cooked through and tender.
• In the last 30 minutes of cooking, stir in the sour cream and mix well. This will create a creamy mushroom gravy.
• Remove the pork chops from the slow cooker and transfer them to a serving dish.
• Garnish with chopped fresh parsley, if desired, and serve hot.

Notes

1. Searing is Optional: If you’re short on time, you can skip the browning step, but searing the pork chops first adds an extra layer of flavor.
2. Mushroom Varieties: Feel free to use any mushroom variety you like. Shiitake or Portobello would add a nice touch.
3. Dairy-Free Options: To make this dairy-free, you can use a dairy-free sour cream and a dairy-free condensed mushroom soup alternative.
4. Cooking Time: Times may vary slightly depending on the thickness of your pork chops and your specific slow cooker. Always check for doneness.
5. Serving Suggestions: This dish is great over rice, mashed potatoes, or even steamed vegetables for a lower-carb option.
6. Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out the pork chops.

Nutrition

Serving: 1serving | Calories: 378kcal | Carbohydrates: 11g | Protein: 36g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 611mg | Potassium: 884mg | Fiber: 1g | Sugar: 3g | Vitamin A: 180IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 2mg

The post Slow Cooker Pork Chops appeared first on Craving Home Cooked.

Treat your tummy to a taste of Italy-meets-America with this delicious Slow Cooker Sausage and Peppers recipe! With juicy Italian sausages cooked to perfection alongside vibrant bell peppers in a flavorful tomato sauce, this classic is fantastic between a bun, over pasta, or on its own!

Easy Slow Cooker Sausage And Peppers

Sausage and peppers are like delicious partners in crime, all wrapped up in a soft and comfy hoagie roll! But the magic of this recipe lies not only in its taste but also in its simplicity. With just a handful of ingredients, a slow cooker, and a sprinkle of patience, you’re rewarded with a dish that’s the embodiment of “set it and forget it.”

That’s right! The slow cooker does all the heavy lifting, making cleanup a breeze and the recipe nearly effortless. And the crockpot also gives all the flavors more time to slowly meld together. So, whether you’re looking for an easy family meal, a potluck sensation, or a holiday idea, this slow cooker sausage and peppers recipe does not disappoint!

• Italian Sausage Links: The heart of the dish! Use your choice of hot or mild Italian sausages. You can also use turkey sausage if you prefer.
• Bell Peppers: Add a bit of vibrant color and texture. Feel free to use any color peppers you like.
• Onion: I like to use brown onion for this dish, but any onion you have on hand will do the trick.
• Garlic: Always use freshly minced garlic for the most pungent flavor.
• Diced Tomatoes: They create the foundation of the tomato sauce that envelops the sausages.
• Dried Herbs: A combination of dried basil and dried oregano infuses the dish with subtle herby goodness.
• Salt: Enhances the overall flavor profile of the dish.
• Black Pepper: Adds a dash of mild spice.
• Broth: Helps create the tomato sauce and prevents the dish from becoming dry. You can choose between vegetable broth or low-sodium chicken stock based on your preference.
• Hoagie Rolls: Used as the serving vessel to showcase this yummy creation.

With the help of a crockpot, this popular Italian-American favorite takes just minutes to prep and no effort to cook! Homemade deliciousness doesn’t get much easier than this!

Add The Sausage And Peppers

To begin, put the Italian sausages in the slow cooker. Then add the sliced bell peppers, sliced onion, and minced garlic on top.

Make The Tomato Sauce

Next, mix the diced tomatoes, dried oregano, dried basil, salt, and black pepper together in a bowl. Then pour the mixture over the sausage and peppers in the crockpot. Now, pour in the vegetable broth. 

Slow Cook

Once everything is in the crockpot, cover it with the lid. Then cook the slow cooker sausage and peppers on low for 6 to 8 hours or on high for 3 to 4 hours. When the dish is ready, the sausages should be cooked through and the vegetables tender.

Serve And Enjoy

To serve, grab some hoagie buns and place a sausage and some peppers inside. Then spoon some of the sauce over the top and enjoy your sandwiches with a side of crispy fried zucchini if you like!

Storage

You can store leftover slow cooker sausage and peppers in an airtight container in the refrigerator for up to 3 days or you can freeze them for up to 3 months. To reheat, put the leftovers in the microwave for a few minutes on medium heat or in a skillet on the stovetop. However, if frozen, you’ll need to let the leftovers thaw out overnight in the fridge before reheating. 

Discover Other Great Recipes

• One Pot Sausage Pasta
• Sausage Balls
• Homemade Breakfast Sausage
• Creamy Red Pepper Sausage Pasta
• Instant Pot Creamy Potato Sausage Soup
• Pumpkin Sausage Pasta

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Slow Cooker Sausage and Peppers

Get ready for a flavor-packed culinary journey with Slow Cooker Sausage and Peppers! This dish combines the zest of Italian sausages, the sweetness of bell peppers, and the aromatic kick of onions and garlic, all stewed to perfection in a tomato-based elixir of herbs and spices.

Course Dinner, Lunch

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 6

Calories 427kcal

Author Joanna Cismaru

Equipment

• Crock-Pot 7-Quart Oval Manual Slow Cooker

Ingredients

• 6 Italian sausage links mild or hot
• 2 large bell peppers sliced
• 1 large onion sliced
• 3 cloves garlic minced
• 14 ounces diced tomatoes 1 can
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup vegetable broth or chicken broth, low sodium
• hoagie rolls for serving

US Customary – Metric

Instructions

• Place the Italian sausages in the slow cooker. Add the sliced bell peppers, sliced onion, and minced garlic to the slow cooker.
  
• In a small bowl, mix together the diced tomatoes, dried oregano, dried basil, salt, and black pepper. Pour the mixture over the sausages and vegetables in the slow cooker. Add the vegetable broth to the slow cooker.
  
• Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the sausages are cooked through and the vegetables are tender.
  
• When ready to serve, place a sausage and some of the peppers and onions onto a hoagie roll. Spoon some of the tomato sauce over the top of the sausage and vegetables.
  
• Serve hot and enjoy!

Notes

1. Feel free to switch up the sausages! Turkey or chicken sausages can be a leaner option.
2. No hoagie rolls? No problem. This dish is just as delicious served over pasta or rice.
3. If you like a little kick, add some red pepper flakes to the tomato mixture.
4. Leftovers can be stored in an airtight container in the fridge for up to 3 days, making it a great make-ahead meal option.
5. You can also double the recipe for larger gatherings; just make sure your slow cooker has the capacity.

Nutrition

Serving: 1serving | Calories: 427kcal | Carbohydrates: 10g | Protein: 17g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 85mg | Sodium: 1150mg | Potassium: 575mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1818IU | Vitamin C: 81mg | Calcium: 63mg | Iron: 3mg

The post Slow Cooker Sausage and Peppers appeared first on Craving Home Cooked.

Slathered in a tasty sweet BBQ sauce with a bit of a kick, these delicious Slow Cooker Ribs are finger-licking good! Cooked right in the crockpot until the meat just falls right off of the bone, this 10-ingredient recipe is unbelievably easy and perfect for a game day! 

Easy Slow Cooker Ribs Recipe

There is nothing quite like properly cooked BBQ Baby Back Ribs! Covered in flavorful sweet tangy BBQ sauce and then cooked until the meat is so tender that it just comes right off the bone. It’s absolutely delicious and one of the best things ever created. But did you know that you can also just toss some ribs into a crockpot and get the same results as an oven or grill!?! Well, you can and I’m going to show you how. 

First off, this slow cooker ribs recipe is super simple! Because baby back ribs, barbecue sauce, and a slow cooker make tasty, succulent, tender ribs with almost no effort. You literally just dump it all in the pot and cook. The only thing that you do need to do is prep the ribs correctly by removing any silverskin and use a super flavorful sauce. But don’t worry, removing the silverskin takes just seconds and my sauces are always packed with flavor. So you’re covered.

And to keep things nice and easy the base of the sauce is just store-bought BBQ sauce that’s doctored up with a few of my favorite ingredients. But you don’t even need to precook the sauce. As I said, simple recipe! 

• BBQ Sauce – Any kind of store-bought sauce will work perfectly. But you can also make your own homemade BBQ sauce if you like. 
• Brown Sugar – Used to sweeten the sauce a bit more, it naturally has molasses in it which adds another layer of flavor. 
• Garlic Powder – Does a great job of fully coating all the ribs and adds some garlicky good flavor.
• Onion Powder – In this recipe, using onion powder will coat the ribs better and add more flavor than raw onion. 
• Worcestershire Sauce – Adds a bit of salt and umami to the sauce.
• Chili Powder – Used to add a bit of spice to the sauce and balance the sweetness.
• Dry Mustard – It adds just a touch of mustard bite, but also helps to bind the sauce together as it cooks. 
• Seasonings – Salt and black pepper are needed to season the ribs. 
• Ribs – This crockpot recipe was designed for baby back ribs, so that’s what you need to use. Other types of ribs such as spare ribs do not cook in the same way so they will not turn out as well using this method.

This baby back ribs recipe is amazing! And the best part about slow cooking is that once everything is in, the crockpot does the rest! You get to walk away and return to tasty ribs just waiting to be eaten!

Remove The Membrane

To begin, you need to remove the membrane, also called silverskin, from the bottom side of the ribs. This step is really important and if you skip it your slow cooker ribs will not be as tender. But it’s super easy to do! Just flip the rack of ribs over so that you are looking at the bottom side. This is the side with only bone and no meat. Now, go to one end of the rack, then slide a knife under the silverskin to loosen it up a bit, and then pull the membrane right off. If you do it correctly the silverskin will normally peel off in just one swipe. Then repeat the process with the other racks.

Season The Ribs

Once you’ve removed all the membrane from the baby back ribs, you can start seasoning them to be cooked. All you need to do is sprinkle them generously on both sides with salt and black pepper. But make sure you cover every inch of them for the best-tasting ribs. Then place the ribs in your crockpot.

Make The BBQ Sauce

Now that your ribs are ready to go, let’s make the BBQ sauce! First, put the BBQ sauce in a medium bowl and then add the brown sugar, garlic powder, onion powder, Worcestershire sauce, chili powder, and mustard powder. Then whisk everything together until it’s well combined. Now, pour the sauce over the ribs in the crockpot making sure to cover them entirely in the sauce. And if your ribs are stacked, you need to pour the sauce in between them too. You want every inch of the ribs to be coated with BBQ sauce. 

Slow Cook The Ribs

Finally, it’s time to cook! Put the lid on the slow cooker and cook the ribs on HIGH for 4 hours or on LOW for 8 hours. Whether you cook them on HIGH or on LOW will depend on how long you plan to be away from your crockpot.

Finish And Serve

After the ribs are done cooking, pour and brush some of the BBQ sauce in the bottom of the pot over the ribs before removing them from the slow cooker. Then transfer the ribs to a platter and cut them into portions. Now, serve the slow cooker ribs with the remaining BBQ sauce and a few sides like my Easy Potato Salad and Coleslaw, and corn on the cob.

What If The Ribs Don’t Fit Into The Slow Cooker?

This happens sometimes. But all you have to do is cut the racks into smaller portions and then stack them in the pot. You can also try rolling up the racks. But just remember that regardless of how you fit them into your slow cooker, all the ribs need to be covered in BBQ sauce before they start cooking.

Can You Slow Cook Ribs Too Long?

Yes, just like oven baked ribs, if you leave them in the crockpot for too long they can become dry and tough. This will likely not happen, but it is possible. So just use the timer on your crockpot if it has one or set your own. 

Storage

Leftover slow cooker ribs will keep in the refrigerator for about 4 days or in the freezer for up to 3 months when stored in an airtight container or freezer bag. To reheat, just put them in the microwave for a few minutes on medium power or in the oven at 375°F (190°C) for about 10 minutes. However, if the BBQ ribs are frozen, it’s best to let them thaw out in the fridge overnight prior to reheating. 

Other Delicious Recipes To Try

• Slow Cooker Chicken Fajitas
• Easy Pot Roast
• Crockpot Cilantro Lime Chicken
• Slow Cooker Chocolate Candy
• Slow Cooker Bread
• Slow Cooker Lasagna

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Slow Cooker Ribs

Slathered in a tasty sweet BBQ sauce with a bit of a kick, these delicious Slow Cooker Ribs are finger-licking good! Cooked right in the crockpot until the meat just falls right off of the bone, this 10-ingredient recipe is unbelievably easy and perfect for a game day! 

Course Dinner

Cuisine American

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 4

Calories 958kcal

Author Joanna Cismaru

Equipment

• Crock-Pot 7-Quart Oval Manual Slow Cooker

Ingredients

• 2 cups BBQ sauce
• ¼ cup brown sugar packed
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon Worcestershire sauce
• 1 tablespoon chili powder
• 1 teaspoon dried mustard
• salt and pepper to taste
• 4 pounds baby back pork ribs

US Customary – Metric

Instructions

• Remove the membrane or silverskin from the bottom side of the ribs. Flip over the rib rack so you are looking at the bottom side (the side without the meat.) Go to one end of the rib rack, using a knife slide it under the silverskin and pull. It should peel right off in one swipe.
  
• Season the ribs generously with salt and pepper on both sides. Place the ribs in the slow cooker.
  
• In a bowl combine all the sauce ingredients together, BBQ sauce, brown sugar, garlic powder, onion powder, Worcestershire sauce, chili powder, dried mustard salt and powder. Whisk well and pour over the ribs to cover them entirely in sauce. If stacking the ribs, pour sauce in between them as well.
  
• Cover the slow cooker and cook on low for 8 hours or high for 4 hours.
  
• Before removing the ribs from the slow cooker, pour some of the BBQ sauce from the slow cooker over the ribs. Cut the ribs and serve with remaining BBQ sauce.

Notes

1. You must remove the membrane. For fall off the bone tender slow cooker ribs, you must remove the silverskin from the backside of each rack before cooking them. Not doing so will result in ribs that aren’t as tender.
2. Drench them in BBQ sauce. Make sure each and every surface of the ribs are covered in BBQ sauce before they start cooking. It’s better to use too much sauce than not enough in this case.
3. Crisp them up. When the ribs are done slow cooking if you want to make them crispy on the outside just broil them for about 5 minutes on each side. Then slather them in the BBQ and serve.
4. Leftover slow cooker ribs will keep in the refrigerator for about 4 days or in the freezer for up to 3 months when stored in an airtight container or freezer bag. To reheat, just put them in the microwave for a few minutes on medium power or in the oven at 375°F (190°C) for about 10 minutes. However, if the BBQ ribs are frozen, it’s best to let them thaw out in the fridge overnight prior to reheating. 

Nutrition

Serving: 1serving | Calories: 958kcal | Carbohydrates: 76g | Protein: 56g | Fat: 48g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 0.4g | Cholesterol: 197mg | Sodium: 1780mg | Potassium: 1148mg | Fiber: 2g | Sugar: 61g | Vitamin A: 977IU | Vitamin C: 2mg | Calcium: 164mg | Iron: 4mg

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