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Category: Slow Cooker / Crockpot

Crockpot Mississippi Meatballs
Crockpot Mississippi meatballs make the best little appetizer or side dish. The flavorful pepperoncini peppers mixed with the au jus and ranch seasoning packets with delectable butter make the most amazing sauce, and the tender meatballs perfectly soak that up.
Reasons You’ll Love This Recipe
- Easy to Make: This is a great recipe to make when you need a fun, delicious appetizer. Just throw everything in the crockpot, step back, and let the slow cooker do the work for you!
- Flavor: I love the combination of the ranch and au jus packets with the pepperoncini. Try it in this Mississippi pot roast and my Mississippi chicken.
- Game Day: These little balls of flavor are perfect to serve for the next big game, family get together, or potluck!
Ingredients for Crockpot Mississippi Meatballs

You only need to pick up a few ingredients for this tasty little appetizer. If you already have these items, you will be amazed at how quickly they come together. Scroll to the bottom of the post for exact measurements.
- Frozen Meatballs: The easiest way is to use store bought frozen meatballs. You can make your own homemade meatballs and use whatever kind of meat you prefer. I enjoy beef with this recipe.
- Packet of Au Jus Gravy Mix: Adds a bold beef flavor that enhances the meatballs.
- Ranch Seasoning Mix: Provides lots of herbal flavor. You can make your own ranch dressing mix.
- Jar Sliced Pepperoncini Peppers: Give the dish a little bit of heat. Not spicy, just a kick of flavor.
- Water: Creates the base for the sauce.
- Butter: Adds a rich depth of flavor to the sauce.
How to Make Crockpot Mississippi Meatballs

You will love how quickly you can get everything into the crockpot, set it, and forget it! The nice thing is that the meat is already cooked. You’re basically just warming everything up together and creating a beautiful flavor pallet.
1. Add: Place the frozen meatballs in the bottom of a crockpot, then sprinkle the au jus gravy mix and the ranch mix over the meatballs.
2. Combine: Next, you’ll pour the pepperoncini peppers into the pot, then add the pepperoncini juice and water over the meatballs and seasonings.
3. Cook: Place the diced butter over the contents of the crockpot, then cover and cook on LOW for 3-4 hours. Stir the meatballs every 30 minutes or so to keep them from burning. When the crockpot Mississippi meatballs are heated through, serve them on their own or over potatoes.
Mississippi Meatball Tips and Variations

Making crockpot Mississippi meatballs will become your new favorite. Here are some tips and ideas to help you make them just how you like.

Too Spicy? If you want to reduce the heat of these meatballs, replace the pepperoncini juice with water.

Meatballs: You can use frozen or freshly made meatballs for this recipe. I recommend cooking the meatballs first in an oven or skillet until mostly cooked through before adding them to the crockpot so they keep their shape.

Stovetop Instructions: This recipe can be made on the stove; simply place all the ingredients in a large pot, and then cook them over medium heat.. Cook the meatballs and gravy, stirring occasionally, until the meatballs are heated through.

Make it Thicker: Make a slurry of 2 tablespoons cornstarch and 2 tablespoons water, then whisk the slurry into the sauce after the meatballs finish cooking.
How to Properly Store Leftover Meatballs

These crockpot Mississippi meatballs are even better the next day. Here is how to properly store them so you can enjoy them through the week.

Refrigerator: Store the leftovers in an airtight container in the fridge for up to 4 days.

Freezer: Store in the freezer for up to 2 months. You can reheat the frozen leftovers in a crockpot on LOW for 2-3 hours until thawed and heated through.
More Easy Meatball Recipes To Try

If you’re like me, then I know you love a good meatball recipe. I love how easy they are to eat and dish up to a crowd. Here are a few of my favorite recipes.

Dinner

Firecracker Meatballs

40 mins

Appetizers

Slow Cooker Honey Buffalo Meatballs

5 hrs 10 mins

Appetizers

Easy Chipotle Honey Meatballs

40 mins

Appetizers

Bola Bola (Filipino Meatballs)

25 mins
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Crockpot Mississippi Meatballs

Crockpot Mississippi meatballs make the best little appetizer or side dish. The flavorful pepperoncini mixed with the au jus and ranch seasoning packets with delectable butter makes the most amazing sauce. It's perfectly soaked up by the tender meatballs.

Course Main Course

Cuisine American

Keyword crock pot mississippi meatballs, crockpot mississippi meatballs, mississippi meatballs, slow cooker mississippi meatballs

Prep Time 10 minutes

Cook Time 3 hours

Total Time 3 hours 10 minutes

Servings 4 people

Calories 205kcal

Author Alyssa Rivers

Equipment

crockpot

Ingredients

1 (26-ounce) bag frozen meatballs

1 packet au jus gravy mix

1 packet ranch seasoning

1 16-ounce jar sliced pepperoncini peppers

½ cup water

½ cup butter, diced

Instructions

Place the frozen meatballs in the bottom of a crockpot. Sprinkle the au jus gravy mix and the ranch mix over the meatballs.

Pour the pepperoncini peppers, their juice, and the water over the meatballs and seasonings.

Place the diced butter over the contents of the crockpot. Cover and cook on LOW for 3-4 hours. Stir the meatballs every 30 minutes or so to keep them from burning.

When the meatballs are heated through, serve them on their own or over potatoes.

Nutrition

Calories: 205kcal | Carbohydrates: 0.3g | Protein: 0.3g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 204mg | Potassium: 14mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 718IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 0.02mg
December 17, 2024
Crockpot Carrots
Description: sweet, savory, garlicky. The carrots should be fork-tender, not mushy. They smell AMAZING while they cook–more savory than sweet by the smell, but carrots are naturally pretty sweet and the honey helps bring out the sweetness.
1. Peel and cut the carrots into 1-1 ½ inch pieces and place them in the bottom of a 4-quart crockpot.
2. Add the butter, honey, garlic, parsley, salt, and pepper on top. Cook on HIGH for 1 ½ hours, or on LOW for 2 ½-3 hours, or until the carrots are fork tender.
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Crockpot Carrots

These crockpot carrots will become fork-tender from slowly cooking in your crockpot all day. The carrots have a delicious sweet and savory flavor from the sticky honey and bold garlic, all slathered in butter. They are the perfect side for your next Thanksgiving or Easter feast.

Course Side Dish

Cuisine American

Keyword Crockpot carrots, crockpot honey glazed carrots, slow cooker carrots, vegetable side dish

Prep Time 10 minutes

Cook Time 2 hours

Total Time 2 hours 10 minutes

Servings 8 servings

Calories 174kcal

Author Alyssa Rivers

Ingredients

2 pounds whole carrots

½ cup unsalted butter, cubed

3 tablespoons honey

2 teaspoons minced garlic

1 teaspoon chopped parsley, plus more for garnish

½ teaspoon salt

2-3 cracks freshly ground black pepper

Instructions

Peel and cut the carrots into 1-1 ½ inch pieces and place them in the bottom of a 4-quart crockpot.

Add the butter, honey, garlic, parsley, salt, and pepper on top.

Cook on HIGH for 1 ½ hours, or on LOW for 2 ½-3 hours, or until the carrots are fork tender. Top with a little more chopped parsley before serving.

Nutrition

Calories: 174kcal | Carbohydrates: 18g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 226mg | Potassium: 377mg | Fiber: 3g | Sugar: 12g | Vitamin A: 19301IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 0.4mg
Leftovers Callout Title

Leftover crockpot carrots can be stored in an airtight container in the refrigerator for up to 7 days. Reheat them in the microwave in 30-60 second increments, stirring between each increment.

You technically can freeze cooked carrots, but they will end up mushy after being frozen, thawed, and reheated. Because of this, I don’t recommend freezing these crockpot carrots.

You can add everything to the crockpot up to 24 hours in advance and keep it covered in the refrigerator until you are ready to put them on the crockpot base and cook them.
Quick Tips Title

Don’t cut the carrots too small! The smaller you cut the carrots, the faster they will cook. While cutting down the cook time might sound great, it also cuts down the time that allows the flavors to meld!

You may substitute the large, whole carrots for baby carrots.

When cutting large carrots, cut the thicker part into thinner pieces, and but the thinner part of the carrot into longer pieces. This will help them cook more evenly.

For variations in flavor, try swapping the honey out for brown sugar or real maple syrup!
November 9, 2024
Crockpot Green Beans
These Crockpot Green Beans are perfectly tender, packed with flavor and so easy to cook in your slow cooker. All you need is 5 minutes of prep time to have a side dish that pairs well with almost any meal!

Cooking your side dish recipes in the crockpot is so convenient! It’s easy, hands-off and leaves the oven open for other dishes you might be preparing. For other crockpot sides, try these slow cooker cheesy ranch potatoes, amazing slow cooker macaroni and cheese or creamy crockpot mashed potatoes.

Crockpot Green Beans Recipe

A good side dish like Crockpot Green Beans can be the best part of the meal, especially when they’re this tasty! This recipe combines tender green beans with diced onion, garlic, parmesan cheese and plenty of bacon for an incredible complement to dinner! Whether you’re serving them alongside a simple weeknight meal or a holiday spread, they’re going to be a new favorite!

I just love how these turn out perfectly tender and packed with flavor. You simply can’t imagine how amazing these taste! A delicious side for any meal, and clean up is a breeze. These are especially great for cooking around the holidays because they don’t take up any precious oven space. I know your family will love them just as much as mine does!

Ingredients Needed

Not only is this crockpot green beans recipe so simple to make but the list of ingredients is short and sweet! See the recipe card below for a list of exact ingredient measurements.
- Green Beans: You’ll need 2 pounds fresh green beans for this recipe.
- Onion and Garlic: For wonderful aromatic savory flavor.
- Parmesan Cheese: Green beans and grated parmesan cheese are a match made in heaven.
- Chicken Broth: You’ll need two cups of chicken broth to ensure the green beans don’t dry out while cooking, and also it will add extra flavor.
- Bacon: Adding in about 6 slices of cooked, crisp and crumbled bacon to cook with the green beans will really take these to the next level.
- Salt & Pepper: To bring out all of the delicious flavors.
How to Make Crockpot Green Beans

These only take a couple of minutes to prep, and then the slow cooker does all of the work. If you want them to look uniform, cut the ends off of them before cooking. Here’s how everything comes together:
1. Combine & Cook: Add the onions, garlic, parmesan, bacon, chicken broth, and green beans to a 4-quart slow cooker. Season with salt and pepper as desired. Place the lid on top and cook on high for 2-3 hours, until the green beans are tender.
2. Serve: You may remove some of the broth before serving and add more crumbled bacon and parmesan, if desired.
Tips and Variations

These green beans are so easy to serve up! These tips will make them turn out perfectly!

Add Heat: Spice things up by adding ¼-½ teaspoon of red pepper flakes.

Add Lemon: For a bright zing, add a tablespoon of lemon zest and 1-2 tablespoons of fresh lemon juice.

Don’t overcook the beans! A lot of recipes out there recommend cooking the green beans for 4-6 hours on low (or high!!) and that’s just way too much time unless you want mushy green beans. Stick to 2-3 hours of cooking on high or 4 hours on low. If you prefer your beans more al dente, check them after 1-1 ½ hours and see if they’re where you’d like them.

Smaller Beans: If you like to serve your beans in smaller pieces, cut them into 1 ½-2 inch pieces before adding them to the crockpot. They may cook faster in smaller pieces, so check on them after 1 ½ hours.
Make Ahead and Storing Leftovers

You can have these all prepped and ready to cook! Leftovers are also great! They store well and are easy to reheat.

Make Ahead: You may prepare the beans in the crockpot insert up to 24 hours in advance. Cover with plastic wrap or foil and store in the refrigerator until you’re ready to cook them. When ready, simply place the crockpot insert back in the crockpot, place the lid on, and cook as directed.

In the Refrigerator: Store the cooked beans in an airtight container for up to 4 days.

To reheat: You can reheat these in your air fryer! Cook them at 350 degrees for about 4-5 minutes or until they are warmed through. Alternatively, you can pop them in the microwave for 1-2 minutes.
More Delicious Green Bean Recipes

Whether you cook them in an air fryer, Crock Pot or on the stovetop, green beans are such a great side dish! They can be seasoned in a variety ways and pair well with so many mains. Here are some of our family fav recipes that we know you’ll love too!

Side Dishes

World’s Best Green Bean Casserole

25 mins

Side Dishes

Green Bean Bundles

25 mins

Vegetables

Air Fryer Green Beans with Parmesan

15 mins

Side Dishes

Garlic Parmesan Green Beans with Bacon

20 mins
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Crockpot Green Beans

These Crockpot Green Beans are perfectly tender, packed with flavor and so easy to cook in your slow cooker. All you need is 5 minutes of prep time to have a side dish that pairs well with almost any meal!

Course Dinner, Side Dish

Cuisine American

Keyword crockpot vegetables, Easy Side Dish, green beans, Slowcooker green beans

Prep Time 5 minutes

Cook Time 3 hours

Total Time 3 hours 5 minutes

Servings 6 servings

Calories 217kcal

Author Alyssa Rivers

Ingredients

2 pounds fresh green beans washed and trimmed

1 cup onion diced

2 cloves garlic minced

3 tablespoons parmesan grated

2 cups chicken broth

6 slices bacon cooked crisp and crumbled

salt and pepper to taste

Instructions

Add the onions, garlic, parmesan, bacon, chicken broth, and green beans to a 4-quart slow cooker. Season with salt and pepper as desired. Place the lid on top and cook on high for 2-3 hours, until the green beans are tender.

You may remove some of the broth before serving and add more crumbled bacon and parmesan, if desired.

Nutrition

Serving: 1serving | Calories: 217kcal | Carbohydrates: 26g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 18mg | Sodium: 499mg | Potassium: 564mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1073IU | Vitamin C: 23mg | Calcium: 162mg | Iron: 2mg
February 16, 2024
Coconut Curry Chicken
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Coconut curry chicken is a mouthwatering dish that combines tender chicken, hearty vegetables, and a blend of aromatic spices, all simmered in a luscious coconut milk sauce. Serve it up with naan and basmati rice for a meal your family won’t be able to get enough of!

Curry is so comforting and delicious. After you try this amazing coconut curry chicken, you’ll have to make chicken tikka masala or massaman curry!

Coconut Curry With Chicken

Made with tender chicken, diced potatoes, flavorful chickpeas, and a medley of spices, this coconut curry chicken will have your taste buds singing. It’s the perfect comfort food and is sure to have you coming back for seconds! Serve it with some fluffy white rice for a meal the whole family will love.

Not only is this coconut curry chicken incredibly tasty, but it’s also a breeze to prepare. With just a few simple steps, you’ll have a wholesome and satisfying meal ready to enjoy in no time. It may even rival your favorite Thai takeout spot! Let’s get started with the ingredients and spices you’ll need to make it.

Ingredients for Crockpot Coconut Curry Chicken

Coconut curry chicken is so flavorful and delicious! The only way to achieve this is by making sure you have all of the necessary spices and seasonings on hand. You may need to make a trip to your local Asian market!
- Chicken Breasts: The main protein of the dish. If desired, you can substitute boneless chicken thighs for a more juicy option.
- Potatoes: No Thai curry is complete without some soft, delicious potatoes!
- Chickpeas: These are packed with fiber and protein, adding some extra nutrition to the dish.
- Diced Carrots: Carrots bring a pop of color and a hint of natural sweetness to balance the spices.
- Vegetable Oil: This oil is used for sautéing the onions, garlic, and ginger in, helping to build the flavorful base of the curry.
- Yellow Onion: Yellow onion caramelizes beautifully when cooked, releasing its natural sweetness and enhancing the overall flavor.
- Garlic: You can never go wrong with garlic. Add some in so your curry has the perfect savory flavor!
- Fresh Ginger: Adds a bright and slightly spicy kick to the coconut curry chicken.
- Tomato Paste: Helps to thicken the sauce and gives it more flavor.
- Curry Powder: Curry powder gives the dish its distinct flavor and adds a mild, warm spiciness.
- Seasonings and Spices: I used a mix of curry powder, turmeric, and salt and pepper to add flavor to the curry.
- Full-Fat Coconut Milk: Tones down the heat of the curry and also adds a delicious creaminess.
- Cilantro and Rice (For Serving): Fresh cilantro is used as a garnish, giving the dish some extra flavor. Serve the coconut curry chicken over a bed of fluffy white rice to absorb all the tasty flavors!
How to Make Coconut Curry in a Slow Cooker

Using a crockpot to cook your curry helps all of the delicious flavors meld together. It’s also great because you can prepare it in the morning, and then have a hearty, delicious meal to come home to in the evening.
1. Prepare Chicken, Heat Pan: Prepare your chicken by chopping it into 2 inch pieces and seasoning with some salt and pepper. Then heat a skillet over medium-high heat with 1 tablespoon of vegetable oil. Saute the chicken for 5-8 minutes, until just seared on all sides.
2. Add Ingredients to Slow Cooker: To the slow cooker add your seared chicken, potatoes, chickpeas, and carrots, set aside while you prepare your sauce.
3. Sauté Vegetables: In the skillet you cooked your chicken in, heat your oil over medium high heat, then add the onion to the pan and saute for 3-4 minutes. Add in your garlic and ginger and saute for about 1 minute more.
4. Add Remaining Sauce Ingredients: To the saucepan add your tomato paste, curry powder, turmeric, salt, pepper, and coconut milk. Whisk everything together well, then remove from heat.
5. Cook: Pour your sauce over your chicken and vegetables in the slow cooker, then cover with the lid and cook for 4 hours on high. You can also cook on low for 8 hours.
6. Serve: Serve fresh over rice with some chopped cilantro on top.
How to Cook Coconut Curry Chicken on the Stove

You can easily cook this coconut curry chicken recipe on the stove if you are short on time!

Cook Onion and Garlic: Heat your vegetable oil over medium-high heat in a large pot. Add in your onion and garlic.

Add Chicken: Saute your onion and garlic for 2-3 minutes. Add in your cubed and seasoned chicken and saute for a few minutes more until you have lightly seared the chicken on all sides.

Mix in Seasonings: To the pot, add your tomato paste, curry powder, turmeric, salt, pepper, and coconut milk. Whisk everything together well.

Bring to a Boil: Add in your prepared vegetables and bring everything to a boil.

Simmer: Reduce heat to low and cover. Simmer the curry for 1 hour, stirring occasionally.
Can I Cook Coconut Curry Chicken in the Instant Pot?

Yes! I love my Instant Pot when I am in a pinch and need to whip something up right away! Here are the instructions on how to easily convert this recipe for the Instant Pot.

Heat Oil: Select the saute function on your instant pot and heat your vegetable oil.

Sauté: Sauté your onion and garlic for 2-3 minutes. Add in your cubed and seasoned chicken and saute for a few minutes more until you have lightly seared the chicken on all sides.

Add Seasonings: To the instant pot, add your tomato paste, curry powder, turmeric, salt, pepper, and coconut milk. Whisk everything together well.

Cook: Place your prepared vegetables into the instant pot, close the lid, and seal the steam vent. Set it to cook on high pressure for 10 minutes. Your instant pot will take a few minutes to heat up and start the pressure cooking process.

Natural Release: Once the 10 minutes is up, turn off the pressure cooker and use the natural release to release the pressure. Serve over rice.
Cooking Tips

These are a couple of extra tips to help you make the best coconut chicken curry possible. This curry is so creamy, and the chicken is so tender. I know your family will love it as much as mine does. Even my youngest, who is the pickiest eater I’ve ever encountered, can never get enough!

Sear the Chicken: Don’t skip searing the chicken cubes before adding them to the slow cooker. This step helps to lock in the juices and develop a nice golden color.

Use Full-Fat Coconut Milk: Go for full-fat coconut milk when making coconut curry chicken. It has a creamier texture and richer taste compared to light coconut milk.

Adjust Seasoning: Once the cooking time is complete, taste the curry and adjust the seasoning with salt, pepper, or additional spices if needed. Remember to add seasonings slowly until you reach your desired flavor.

Low-Carb Version: To make this dish work for low-carb or keto diets, swap the white rice or cauliflower rice.
Storing Leftovers

To store leftover coconut curry chicken, allow it to cool completely before transferring it to an airtight container or airtight freezer bags.

In the Refrigerator: If stored properly, your curry will stay good for up to 4 days.

In the Freezer: If you need to keep it longer, you can freeze it for up to 2-3 months. Let thaw overnight in the fridge before reheating.

To Reheat: Pop your coconut curry in the microwave or heat it up on the stove until warmed through. If it has gotten too thick, you can add a splash of coconut milk to adjust the consistency.
More Curry Recipes

Take your taste buds on vacation with these other easy and delicious curry recipes! They’re slow cooked to perfection, with flavor exploding in every bite! Serve them up with some freshly cooked rice and garlic naan for a meal the family won’t be able to stop talking about.
Prepare your chicken by chopping it into 2 inch pieces and seasoning with some salt and pepper. Heat a skillet over medium high heat with 1 tablespoon of vegetable oil. Saute the chicken for 5-8 minutes, until just seared on all sides.

To the slow cooker add your seared chicken, potatoes, chickpeas, and carrots, set aside while you prepare your sauce.

In the skillet you cooked your chicken, heat your oil over medium high heat, add the onion to the pan and saute for 3-4 minutes. Add in your garlic and ginger and saute for about 1 minute more.

To the saucepan add your tomato paste, curry powder, turmeric, salt, pepper, and coconut milk. Whisk everything together well, remove from heat.

Pour your sauce over your chicken and vegetables in the slow cooker, cover with the lid and cook for 4 hours on high, or on low for 8 hours.

Serve fresh over rice with some chopped cilantro on top.

Coconut Curry Alternate Cooking Methods
Instant Pot:

Depending on the size of your instant pot, you may want to halve the recipe so it will fit. Select the saute function on your instant pot and heat up your vegetable oil.

Saute your onion and garlic for 2-3 minutes. Add in your cubed and seasoned chicken and saute for a few minutes more, until you have lightly seared the chicken on all sides.

To the instant pot add your tomato paste, curry powder, turmeric, salt, pepper, and coconut milk. Whisk everything together well.

Place your prepared vegetables into the instant pot and close the lid, be sure to seal the steam vent.

Set it to cook on high pressure for 10 minutes. Your instant pot will take a few minutes to heat up and start the pressure cooking process.

Once the 10 minutes is up, release the pressure of the cooker using the natural-release method. Stir the curry and serve over rice!

Stovetop:

In a large pot, heat your vegetable oil over medium high heat. Add in your onion and garlic.

Saute your onion and garlic for 2-3 minutes. Add in your cubed and seasoned chicken and saute for a few minutes more, until you have lightly seared the chicken on all sides.

To the pot add your tomato paste, curry powder, turmeric, salt, pepper, and coconut milk. Whisk everything together well.

Add in your prepared vegetables and bring everything to a boil.

Reduce heat to low and cover. Simmer the curry for 1 hour, stirring occasionally.

Remove from heat and serve over rice!

Oven:

Preheat oven to 350 degrees Fahrenheit. Prepare a large casserole dish by spraying it with nonstick cooking spray, and set aside.

In a large pan, heat your vegetable oil over medium-high heat. Add in your onion and garlic.

Saute your onion and garlic for 2-3 minutes. Add in your cubed and seasoned chicken and saute for a few more minutes until you have lightly seared the chicken on all sides.

In a medium bowl, add your tomato paste, curry powder, turmeric, salt, pepper, and coconut milk. Whisk everything together well.

Pour your sauce into the prepared casserole dish, and add in your sauteed onion, garlic, and chicken, as well as your prepared vegetables.

Cover your dish with heavy-duty foil, or 2 layers of foil, and bake for 20 minutes. Remove the dish and stir everything. Return the dish to the oven, covered, and bake for an additional 20-30 minutes.

Once your curry is fully cooked you can remove it from the oven and serve!

Serves: 8

Calories340kcal (17%)Carbohydrates40g (13%)Protein14g (28%)Fat15g (23%)Saturated Fat12g (60%)Polyunsaturated Fat1gMonounsaturated Fat1gTrans Fat0.004gCholesterol18mg (6%)Sodium698mg (29%)Potassium693mg (20%)Fiber5g (20%)Sugar4g (4%)Vitamin A2966IU (59%)Vitamin C8mg (10%)Calcium67mg (7%)Iron5mg (28%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner

Cuisine Thai

Keyword coconut curry, coconut curry chicken, coconut curry recipe, thai coconut curry, thai coconut curry recipe
May 21, 2023
Crockpot Apricot Chicken
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

Apricot chicken is a super easy and incredibly delicious dinner your whole family is going to love! Tender, juicy chicken covered in a sweet and savory glaze. It only takes 4 ingredients to make, and all you have to do is throw everything in your slow cooker! It’s the perfect hearty weeknight meal.

As much as I love my air fryer, crock pot dinners are the best for busy days. I love them because I can turn on my slow cooker in the morning, go run errands, and then come home to a hearty, flavorful meal! After you try out this amazing apricot chicken, you’ll have to add crockpot Tuscan chicken, Italian chicken and potatoes, and lemon chicken piccata to the dinner lineup!

Apricot Chicken in the Slow Cooker

A friend made this for all of us last summer. At first, I was a little unsure about it because of the apricot jam in the sauce, but I loved it! It balances out the savory flavor of the Russian dressing. Trust me on this one, the flavor combination is the best. The sauce is sweet and savory with a hint of spice. It also has the best consistency and coats the chicken perfectly!

Apricot chicken makes any busy days become stress free. It’s one less thing I have to worry about and my family is happy that they get a home-cooked dinner! I love slow cooker “set it and forget it” dinners. And a miracle happened, even my youngest who is an extremely picky eater ate it. This child does not like anything it seems and she had seconds. If she likes it, I know it’s a hit!

Ingredients for Easy Apricot Chicken

With ingredients as simple as these, you can throw apricot chicken together on a busy day and have a delicious dinner ready when you are. I always like to serve mine up with rice and broccoli, but it’s also great with mashed potatoes, pasta, or roasted veggies of your choice!
- Apricot Preserves: For the perfect touch of sweetness! You can also use apricot jam if you prefer.
- Russian Dressing: Use your favorite brand, I used Wishbone dressing!
- Dry Onion Soup Mix: This adds herbs and spices to give the chicken savory flavor. Try making your own blend for the best flavor possible!
- Chicken Thighs: You can use bone-in chicken thighs, boneless chicken thighs or even chicken breasts. Whatever you prefer!
- Cooking Oil: This is for cooking the chicken in so it has a slightly crispy skin. I used vegetable oil, but you can use your favorite cooking oil here.
How To Make Apricot Chicken in the Crockpot

Besides putting all of your ingredients in a slow cooker, the only extra step you have is to quickly brown the chicken. Remember this isn’t to cook it through completely, just to give the skin some texture and flavor.
1. Combine: In a medium bowl mix together the preserves, dressing and soup mix.
2. Brown: This is optional but I highly recommend it. Generously salt and pepper the chicken. Place in a skillet that has been heated to medium high with a Tablespoon of oil in the bottom. Cook each side for 1-2 minutes so it’s golden brown.
3. Add to Crockpot: Place the chicken in the bottom of the slow cooker and then pour the sauce mixture over it.
4. Cook: Cook on low for 3-4 hours or until the internal temperature reaches 165 degrees F.
Tips and Tricks

The wonderful thing about this apricot chicken recipe is that it is forgiving and can be adjusted to your liking! Here are a few ways to customize and perfect the dish.

Chicken: Using bone-in and skin on
chicken thighs will give you the juiciest chicken. You can also use chicken breasts or skinless boneless chicken thighs, but it may not be as moist. Thighs contain the darker part of the chicken and darker meat is naturally juicer. Keeping the bone in and skin on will add even more moisture.

Browning: Similar to searing beef, searing chicken can lock in juice and add immense flavor. It’s an extra step that you do not have to do, but I highly recommend it!

Preserves: If you don’t have apricot jam or cannot find it, try these other options. You can use pineapple, mango, orange or peach instead. You can also try a mixture of apricot and peach or pineapple for a nice twist in flavor.

Dressing: Russian dressing can be tricky to find sometimes. Substituting Catalina or French Dressing will give you similar results.

Add Potatoes: For an all-in-one crock pot meal, add baby Yukon or red potatoes with the chicken.

Different Protein: This slow cooker apricot chicken recipe also works really well with pork chops!
Storing Leftovers

Apricot chicken makes amazing leftovers! It’s great for heating up when you want a hearty, flavorful meal. You can also freeze your leftovers if you want them to stay good for longer! It’s a great option for meal prep.

In the Refrigerator: If you have leftovers, place them in a sealed container and store in the fridge for 4-5 days. Reheat leftovers in the microwave or over the stove until warmed through.

In the Freezer: Let the chicken cool and then transfer to a freezer-safe bag. Tightly seal and freeze for up to 3 months. When you’re ready to serve it, thaw the bag overnight in the fridge and then reheat over the stove or in the microwave.
More Slow Cooker Recipes to Try:

Crock pot recipes will never go out of style. Slow cooking infuses flavor into your meal and cooks it to tender, juicy perfection! These are a few more recipes that are as easy to make as they are to devour. Your family will love them all!
Mix together the preserves, dressing and soup mix.

Place chicken in bottom of slow cooker; pour mixture over chicken.

Cook on Low and continue cooking for 3-4 hours.

Updated on April 24, 2023
Originally Posted on July 10, 2012

Serves: 6

Calories420kcal (21%)Carbohydrates42g (14%)Protein49g (98%)Fat6g (9%)Saturated Fat1g (5%)Cholesterol145mg (48%)Sodium821mg (34%)Potassium930mg (27%)Fiber1g (4%)Sugar26g (29%)Vitamin A189IU (4%)Vitamin C8mg (10%)Calcium33mg (3%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course

Cuisine American

Keyword apricot chicken, chicken
April 24, 2023
Korean Short Ribs
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These bone-in Korean short ribs are sticky savory perfection! This recipe is as simple as searing your ribs and tossing them in a sauce and into the crock pot. The result is tender and flavorful meat that will have you coming back for seconds and thirds!

I am a sucker for a simple crock pot meat dish. Sometimes it can be intimidating to cook something over the grill or stove. You don’t want to mess it up or dry it out. I have full confidence in my crock pot, and love that I can develop delicious flavors with little effort. If you love your crock pot too, you’ve got to try these easy Crock Pot Pork Chops, this Crock Pot Tuscan Chicken, and this Slow Cooker Beef Brisket.

Crock Pot Korean Short Ribs

This Korean short rib recipe is absolutely dreamy! I served this for a friend lunch the other day and every single person left with the recipe and one of them has made it again already! I promise once you try this recipe you will be thinking about making it again too! These short ribs are fall-off the bone goodness with a sticky sweet and savory sauce that can’t be beat. Serve it with some instant pot white rice and stir fry veggies, or even on top of garlic sesame noodles! So let’s talk about this recipe.

There is really nothing to it, because you are using your slow cooker for this one! The slow cooker makes it so easy to get tender and juicy meat with tons of flavor. The sauce is the key to this recipe. It’s full of all of your favorite Asian flavors that combine into the ultimate bbq-like sauce. Below I share some suggestions for ingredient substitutions if you need them. I love this recipe because it’s simple and delicious!

Ingredients

All you need is short ribs and potatoes and carrots. The rest of the ingredients are for the sauce! If you wanted to take a huge short cut you could use your favorite Asian bbq sauce instead, but I don’t think anything tastes as good as this homemade blend. Another ingredient I often add to my Korean short ribs is ginger! Add as much fresh ginger as you like to this sauce. You can find the measurements below in the recipe card.
- Short Ribs: I talk about what kind you will want to purchase below in the recipe box.
- Baby Potatoes: You could also use another variety of potato and cut them up into small pieces.
- Carrots: This adds a lot of flavor to the sauce and extra nutrients.
- Sesame Seeds: For flavor on top of the ribs.
Sauce
- White Onion: They are sweet and savory and add a ton of flavor to the sauce.
- Garlic: A must in this recipe. Fresh garlic cloves minced.
- Sweet Red Apple: Cored, peeled, and sliced. You could use an Asian pear instead.
- Beef Stock: Beef broth is preferred, but you could use vegetable stock instead.
- Soy Sauce: This just wouldn’t be the same without soy sauce! Salt and super umami, it brings this sauce to life.
- Black Vinegar: I love the depth black vinegar add, but you could add rice vinegar or mirin instead. I talk about how to add mirin into this recipe below in the tip box.
- Brown Sugar: This helps to balance out all of the salty and savory flavors, and adds a depth of flavor from the molasses.
- Sesame Oil: It’s a strong nutty flavor that you will want in this sauce.
- Paprika: It’s actually fruity and slightly sweet with a rich color and goes perfectly in this sauce.
- Chili Flakes: To add a little heat. Feel free to add more, or additional hot sauce if you like your Korean short ribs spicy.
- Black Pepper: Freshly cracked black pepper for added warmth.
- Cornstarch: To thicken the sauce.
Korean Short Rib Recipe

This Korean short rib recipe is as simple as it gets! You will want to start it in the morning so that it’s all ready for dinner. Your beef short ribs will need about 8 hours in the slow cooker on low. They will be so soft and flavorful! These aren’t technically Korean BBQ short ribs because you won’t do anything on the grill, but the taste is just as good or better! If you have tried Korean short ribs at a restaurant, then you are going to love making them at home. I love my homemade version even better because I can choose the quality of the ingredients!
1. Sear Short Ribs: Heat a large skillet over medium high heat and then sear your short ribs on all sides, for just a minute on each side. Then add your short ribs, potatoes, carrots, and sesame seeds to a crockpot.
2. Make Sauce and Cook in Crock Pot: In a medium bowl, combine all your ingredients for the sauce, except the cornstarch, and then stir to mix. Pour the sauce over your short ribs and vegetables. Then turn your crockpot to low and cover, allow everything to cook for 8 hours.
3. Add Corn Starch: Once the 8 hours is up, then remove the meat and vegetables from the crockpot. Skim as much of the fatty oil off the top of the sauce as you can, and then add the cornstarch to the liquid and whisk to incorporate evenly. You can trim some fat off the meat at this point as well.
4. Add Meat and Veggies Back In: Then add the meat and vegetables back to the crockpot and allow it to cook for another 30 minutes. Just to thicken the sauce.
5. Enjoy: Serve fresh, sprinkled with sesame seeds and sliced green onions.
Tips for Making Korean Short Ribs

There are so many ways to make Korean short ribs, you don’t have to stick to my written recipe! You can absolutely make this dish however you like, and here are some tips for making this recipe your own.

Type of Ribs: You will see two types of cuts at the grocery store, English cut and flanken cut. The English cut ribs are the ones you want to purchase for this recipe. They are already cut up into individual ribs and will make it so much easier for you to throw into your slow cooker and eat.

Using Pear Instead of Apple: It is pretty traditional to use an Asian pear in your sauce. You can substitute the apple for pear, or use both if you are in the mood! The fruit adds extra sugar and flavor to the sauce, and you really can’t have too much.

Adding Mirin: I don’t usually have Mirin in my pantry, so I didn’t add any to this recipe. It’s a traditional ingredient in this recipe. Mirin is a type of Asian cooking wine that adds a depth of flavor you won’t believe. Feel free to add 1 or 2 tablespoons of Mirin to this recipe.
Storing Leftovers

These Korean short ribs make absolutely amazing leftovers! They are so so good the next day and reheat easily in the microwave. Here is how to store leftovers.

In the Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
More Asian Inspired Recipes

If you are looking for some more yummy inspiration, then I’ve got the recipes for you! I love making simple and flavorful food at home, and these recipes are quick, easy, and so delicious. You’ll want to try them all!
Heat a large skillet over medium high heat and sear your short ribs on all sides, for just a minute on each side. Add your short ribs, potatoes, carrots, and sesame seeds to a crockpot.

In a medium bowl, combine all your ingredients for the sauce, except the cornstarch, and stir to mix. Pour the sauce over your short ribs and vegetables. Turn your crockpot to low and cover, allow everything to cook for 8 hours.

Once the 8 hours is up, remove the meat and vegetables from the crockpot, Skim as much of the fatty oil off the top of the sauce as you can, and add the cornstarch to the liquid and whisk to incorporate evenly. You can trim some fat off the meat at this point as well.

Add the meat and vegetables back to the crockpot and allow it to cook for another 30 minutes. Just to thicken the sauce.

Serve fresh, sprinkled with sesame seeds and sliced green onions.

Serves: 6

Calories489kcal (24%)Carbohydrates41g (14%)Protein36g (72%)Fat20g (31%)Saturated Fat8g (40%)Polyunsaturated Fat2gMonounsaturated Fat8gCholesterol98mg (33%)Sodium910mg (38%)Potassium1244mg (36%)Fiber5g (20%)Sugar18g (20%)Vitamin A7362IU (147%)Vitamin C22mg (27%)Calcium87mg (9%)Iron5mg (28%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner

Cuisine American, Korean

Keyword Korean short ribs, short ribs recipe
April 23, 2023
Crockpot BBQ Meatballs
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BBQ Meatballs are cooked in a slow cooker and smothered in a delicious barbecue sauce. They are the easiest meatball recipe you’ll ever try, and they are perfect for parties and simple appetizers.

I love good party food! Especially finger or toothpick food, because they are the perfect size for one satisfying bite. If there is a spread, you can try one of everything, and go back for seconds of the things you loved. Can you tell I love throwing a party with lots of food? If you do too, you’ll have to try this Jalapeno Popper Dip, these Chicken Bacon Ranch Pinwheels, and these amazing Strawberry Bruschetta at your next party.

Crockpot BBQ Meatballs

This BBQ meatball recipe is so quick and simple, this is a no fuss recipe that I come back to time and time again! I use frozen meatballs (yes, I don’t always make everything from scratch!). If you want to make your own meatballs, I’ve got you covered. This classic homemade meatball recipe has all of the good stuff- ground beef, onion, breadcrumbs, egg, and even cheddar cheese! They are easy and super delicious. I also love these turkey meatballs for a great alternative. If you just want to grab frozen ones from the store then I’m definitely right there with you.

I love these easy crockpot meatballs because they marinate in a sweet and savory barbecue sauce that is irresistible. If I’m not making grape jelly meatballs, then I’m making this recipe. The flavors are so bold and amazing. It’s the perfect dish for an appetizer you don’t have to think about. No turning on your oven, just throw everything in the pot and let it cook. These meatballs are also full of protein and make a delicious dinner served with rice or mashed potatoes!

Ingredients

This BBQ meatball recipe really only calls for two ingredients, frozen meatballs and bbq sauce. All of the other ingredients are to add extra flavor to the bbq sauce which are optional. If you are making your own homemade barbecue sauce, then you can add extra flavors right into your sauce. If I’m keeping this recipe simple, then I grab a bottle of my favorite sauce from the store, and add honey and brown sugar to make a simple honey bbq sauce. You can find the measurements below in the recipe card.
- Frozen Meatballs: If you want to make your meatballs from scratch, I share my meatball recipes above.
- BBQ Sauce: I have a great homemade recipe you can try, or to keep things simple just pick up your favorite brand from the store.
- Garlic Powder: This adds extra flavor. You could also add onion powder
- Honey: I like to add honey for extra depth of flavor and some sweetness. It also helps the sauce stick to the meatballs.
- Brown Sugar: This is to sweeten up the sauce, and to make the sauce really stick to the meatballs.
- Cayenne Pepper: I like to add a little spice. If you want it extra spicy, then add black pepper and chili sauce or chili powder.
BBQ Meatball Recipe

This BBQ meatball recipe is a simple dump-and-do. You just mix up your sauce, put your meatballs in the crock pot, and then dump the sauce on top. Cook on low for a few hours, and you’ve got delicious and juicy meatballs that everyone will love! If you love simple recipes, you are going to want to save this one.
1. Spray Bowl: Lightly spray a slow cooker insert with nonstick cooking spray.
2. Mix Sauce: In a bowl, add bbq sauce, honey, sugar, garlic powder, and cayenne pepper. Then mix to combine.
3. Add Meatballs: Add frozen meatballs to the slow cooker and pour the sauce on top of the meatballs. Then stir to coat the meatballs.
4. Cook: Cover and cook on low for 3-4 hours or high for 2 hours.
5. Stir: Stir the meatballs before serving! Then enjoy!
Tips for Making BBQ Meatballs

If you decide to make your own meatballs for this recipe, make sure to read this tip below or your meatballs won’t turn out! I also share some of my other favorite flavors.

Homemade Meatballs: If you make your own meatballs, you will need to slightly cook them before putting them in the slow cooker. I recommend browning them in a pan, or cooking them in the oven. They don’t need to be cooked all the way through since you will be finishing them in the slow cooker. If you put them in the crock pot totally raw, they will fall apart or stick together, and take much longer to cook. You can even make your own homemade meatballs, cook and freeze them. Then they are ready to pull out anytime you need them! I share my favorite meatball recipes above.

Flavor Variations: You can make SO many different versions of these crockpot meatballs. Some of my favorites are grape jelly meatballs, Asian meatballs, Swedish meatballs, and teriyaki meatballs. Pretty much any sauce you love with ground beef you can throw on top of these meatballs for an amazing new dish.
Storing Leftovers

These bbq meatballs are the perfect appetizer, and also make amazing leftovers. They are super easy to reheat in the microwave and taste just as amazing the next day! Here is how to store your leftovers.

In the Refrigerator: Store your leftovers in an airtight container in the refrigerator for up to 4 days.
More Crockpot Appetizers

I love crockpot appetizers because you can keep the food from going cold while guests are mingling. Here are a few of my favorite recipes that I serve all the time, and I think you’ll love them just as much as I do!
Lightly spray a slow cooker insert with nonstick cooking spray.

In a bowl, add bbq sauce, honey, sugar, garlic powder, and cayenne pepper. Mix to combine.

Add frozen meatballs to the slow cooker and pour the sauce on top of the meatballs. Stir to coat the meatballs.

Cover and cook on low for 3-4 hours or high for 2 hours.

Stir the meatballs before serving!

Serves: 6

Serving4meatballsCalories566kcal (28%)Carbohydrates60g (20%)Protein22g (44%)Fat27g (42%)Saturated Fat10g (50%)Polyunsaturated Fat2gMonounsaturated Fat12gCholesterol88mg (29%)Sodium1054mg (44%)Potassium598mg (17%)Fiber1g (4%)Sugar52g (58%)Vitamin A257IU (5%)Vitamin C2mg (2%)Calcium57mg (6%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Appetizer

Cuisine American

Keyword bbq meatballs, slow cooker meatballs
March 16, 2023
Slow Cooker Honey Garlic Chicken
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Slow Cooker Honey Garlic Chicken is always a hit at my house! It’s chicken thighs cooked in a honey garlic sauce that is infused with soy and hoisin sauce with fresh garlic and ginger covering the boneless chicken thighs for one amazing family dinner. Throw it all together and let the slow cooker do all the work!

Since honey garlic chicken is a fan favorite, I have made a few different versions that are always delicious. You’ve got to try this Honey Garlic Chicken Stir Fry, this simple and fun to cook Foil Pack Honey Garlic Chicken, and this delicious Glazed Lemon Honey Garlic Chicken.

Slow Cook Honey Garlic Chicken

This has to be up there with my most favorite slow cooker recipes! The flavor of this sauce is amazing. And the smell of it cooking in my house all day is the best! It is so easy to throw together. The whole family loves this recipe, even the picky eater. Honey garlic chicken is the perfect dump and go dinner. I am in love with slow cooker dinners because you just throw everything in the pot in the morning, and by dinner time you have a tender and flavorful meal!

I make chicken dinners a lot, but if you don’t get creative with the sauces and sides it can get a little repetitive! That’s why I love slow cooker chicken meals, like this honey garlic chicken. I also love this Crockpot Tuscan Chicken recipe, but that’s another story! Serve this chicken up with some Instapot rice for the perfect hands-off meal.

Ingredients

Boneless skinless chicken thighs work best in a slow cooker since dark meat can be more forgiving when cooking for a long period of time. Thighs also don’t dry out as easily. If you prefer chicken breasts make sure to check it towards the end to make sure it is not overcooked and dried out. That’s my biggest tip when cooking this slow cooker honey garlic chicken! You can find the ingredients below in the recipe card.
- Boneless Chicken Thighs: I prefer chicken thighs over breasts but chicken breasts can be used in this recipe. Chicken thighs are a soft and tender meat with a little more fat on them making them juicy too.
- Honey: Choose the honey that you prefer but this will help sweeten chicken while it is slow cooking.
- Soy Sauce: Light soy sauce is just what you need to make this slow cooker chicken infused with.
- Hoisin Sauce: Thick and strong flavoring, this hoisin sauce will be the perfect amount of sauce to cover the chicken and marinate while it is slowly being cooked.
- Garlic: Crushed the best that you can or purchase the garlic crushed in a bag.
- Ginger Root: Fresh is best with the ginger.
- Sesame Oil: This has a nutty oil that adds just the right touch to combined the flavorings together.
- Cornstarch: Make a roux or thick sauce with the cornstarch and water mixture.
- Water: Luke warm water is perfect for creating a roux and adding it back into the sauce to cover the chicken at the end.
Slow Cooker Chicken Garlic Honey Recipe

It doesn’t get easier than this slow cooker honey garlic chicken recipe! You just put your chicken in the crock pot and pour over your sauce, and let that goodness sit and cook for about 5 hours. If you want to add onion or sesame seeds, that would be delicious. Once the chicken is cooked, I like to shred the chicken with two forks. It’s so tender it comes right apart. If you are using frozen chicken, make sure to thaw it out before cooking it, and that goes for all slow cooker chicken recipes.
1. Prepare the slow cooker: In a 5 quart slow cooker add the chicken thighs. In a small bowl, whisk together the honey, soy sauce, hoisin sauce, garlic, ginger, and sesame oil. Cook on low for 4-6 hours and high for 3-4 hours.
2. Shred the chicken: Remove the chicken from the slow cooker and shred.
3. Make a thick sauce like a roux: Whisk together the cornstarch and water in a small bowl. Whisk it into the sauce in the slow cooker. Return the shredded chicken back to the slow cooker and let cook for another 15 minutes to let the sauce thicken. Serve over rice and enjoy!
Tips for Serving Honey Garlic Chicken

Make this slow cooker honey garlic chicken a complete meal by adding in side dishes that work perfectly for this dinner. Your family will be craving it and loving all the variations that can accommodate this slow cooker chicken.

Storing Leftovers

This slow cooker honey garlic chicken makes the BEST leftovers! Seriously, I always make a lot because I know everyone is going to love it for lunch the next day. Here is how to store your leftovers.

More Slow Cooker Recipes

I absolutely love my slow cooker for so many reasons. As a busy mom, it really saves the day! Here are a few of my favorite slow cooker recipes that we eat all the time and never get tired of.
In a 5 quart slow cooker add the chicken thighs. In a small bowl, whisk together the honey, soy sauce, hoisen sauce, garlic, ginger, and sesame oil. Cook on low for 4-6 hours or high for 3-4 hours.

Remove the chicken from the slow cooker and shred. Whisk togther the cornstarch and water in a small bowl. Whisk it into the sauce in the slow cooker. Return the shredded chicken back to the slow cooker and let cook for another 15 minutes to let the sauce thicken. Serve over rice ane enjoy!

Updated March 9, 2023
Original Post on August 7, 2012

Serves: 6

Calories445kcal (22%)Carbohydrates42g (14%)Protein51g (102%)Fat8g (12%)Saturated Fat3g (15%)Cholesterol145mg (48%)Sodium1985mg (83%)Potassium945mg (27%)Fiber1g (4%)Sugar37g (41%)Vitamin A106IU (2%)Vitamin C4mg (5%)Calcium22mg (2%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course

Cuisine American, Italian American

Keyword honey garlic chicken, slow cooker honey garlic chicken
March 9, 2023
Slow Cooker Corned Beef and Cabbage Stew
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Corned Beef and Cabbage slow cook all day with hearty vegetables making one delicious stew! This is a classic recipe with nostalgic flavors, and it’s so easy to whip up.

I just love a good stew, they are so filling and the perfect thing to throw in the slow cooker. I’ve also never heard ANY of my kids complain about stew for dinner, and that’s saying something! If you are on the hunt for more stew recipes, you’ve got to try this Slow Cooker Beef Stew, this amazing Beef Bourguignon, and this tasty One Pot Chicken Stew.

Corned Beef Stew

I am sharing a delicious recipe with you today that has been in our family for years. Whether you are Irish or not, this recipe will become an instant family favorite. It is perfect for your St. Patrick’s Day celebration and is hearty and full of flavor. Serve it with some homemade cornbread, this super simple garlic bread, or a refreshing tomato basil salad.

The secret to making slow cooker corned beef and cabbage so flavorful is the pickling spice. Pickling spice has mustard seeds, allspice berries, whole coriander seeds, and red pepper flakes which add a flavorful and unique taste to this stew. I accompanied it with some other great spices including garlic powder, paprika, and salt and pepper.

Slow Cooker Corned Beef Ingredients

The ingredients are so simple for this slow cooker corned beef and cabbage stew, but I think that’s what makes it such a classic recipe! The flavors really pop once you add the pickling spice. Find the measurements below in the recipe card.
- Corned Beef: You need 2 pounds of corned beef, then cut them into cubes.
- Potatoes: I like to use russet. Cut into stew sized cubes.
- Celery: They add great flavor and texture.
- Onion: I prefer white onion for this recipe.
- Carrots: You can buy baby carrots and toss them in, or peel and chop large carrots.
- Cabbage: You will need ½ head of cabbage, and slice it into pieces that make sense to pick up with your spoon.
- Beef Broth: This is the base of this amazing sauce.
- Worcestershire Sauce: Adds spice.
- McCormick® Pickling Spice: This is the key ingredient!
- McCormick® Garlic Powder: Adds savory flavors. You could add fresh garlic if you wanted to.
- McCormick® Paprika: I like a little spice.
- Salt and Pepper: Adds extra flavor.
- Cornstarch: Optional to thicken sauce.
- Parsley, Salt and Pepper: For garnish.
How to Make Slow Cooker Corned Beef and Cabbage Stew

This recipe has been in our family for years. But I decided to add my own spin to it. I wanted to make it in the slow cooker, and I wanted to turn it into a delicious and hearty stew. The result was better than I could have expected! The crock-pot brought all of these ingredients together so perfectly. I don’t have alcohol on hand, so I didn’t add any beer to the broth but it would be amazing that way. This is a really simple and delicious dish that the whole family will rave about.
1. Add Ingredients to Slow Cooker: Add corned beef, potatoes, celery, onion, carrots, and cabbage to your slow cooker.
2. Mix Spices in Bowl: In a medium-sized mixing bowl combine beef broth, Worcestershire sauce, pickling spice, garlic powder, paprika, and salt and pepper. Then pour over the meat and veggies.
3. Cook: Cook on low for 8-10 hours or high for 5-6 until the vegetables are tender and the meat is cooked throughout.
4. Garnish: Add salt and pepper to taste and then garnish with chopped parsley.
Tips for Making Corned Beef and Cabbage Stew

There are a lot of recipes for corned beef stew out there, but I’ve never tasted one that I like more than my slow cooker corned beef and cabbage recipe. It’s so simple and delicious. Here are a few additions or substitutions you could make if you have missing ingredients or want to switch things up, and tips for making the recipe.

Other Spices: When I think of a stew, I think of bay leaves. Absolutely feel free to throw some in when you get ready to turn the pot on. A sprinkle of dill could be amazing. McCormick has a spice packet for beef stew that you could throw in there too. Really just play with the flavors until they are perfect for you.

Cubed Ingredients: One of the biggest tips I could ever share is to pay attention to the size of your cuts. If you have huge chunks of meat, and tiny slices of celery, you are going to end up with tough meat and mushy veggies. Make sure to try to keep your cuts even in one inch cubes so that everything will finish cooking at the same time.

Add Beer: This is pretty traditional in the recipe. I don’t ever have beer in the house, so most of my recipes won’t call for it. This recipe tastes amazing with beer in it! You can add up to a cup of beer to help make that broth nice and flavorful.
Storing Leftovers

You better believe that this slow cooker corned beef and cabbage stew makes the BEST leftovers. I seriously love having this one in the fridge, and the freezer because it’s a family favorite and a great one to reheat when you need a flavorful dinner on the spot.

In the Refrigerator: You can store your leftovers in an airtight container in the refrigerator for up to 6 days.

In the Freezer: Put your stew in a plastic bag in the freezer and store for up to 3 months.
More Stew Recipes to Try

No matter what time of year it is, my family is always excited about stew for dinner. It’s a great way to use pieces of meat that would be too tough to chew and turn them into a soft and flavorful dinner. It’s also an inexpensive way to put together a filling dinner, and to get my kids to eat their veggies! It’s all around a win win, so here are some of my other family favorites that you will love.
Add corned beef, potatoes, celery, onion, carrots, and cabbage to your slow cooker.

In a medium sized mixing bowl combine beef broth, worchestershire sauce, pickling spice, garlic powder, paprika and salt and pepper. Pour over the meat and veggies.

Cook on low for 8-10 hours or high for 5-6 until the vegetables are tender and meat is cooked throughout.

Add salt and pepper to taste and garnish with chopped parsley.

Originally Posted March 9, 2015
Updated March 5, 2023

Serves: 6

Calories434kcal (22%)Carbohydrates28g (9%)Protein29g (58%)Fat23g (35%)Saturated Fat7g (35%)Cholesterol82mg (27%)Sodium2743mg (114%)Potassium1340mg (38%)Fiber7g (28%)Sugar4g (4%)Vitamin A250IU (5%)Vitamin C88mg (107%)Calcium116mg (12%)Iron8mg (44%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course

Cuisine American, Irish

Keyword corned beef and cabbage stew, slow cooker recipes, stew recipes
March 5, 2023
Slow Cooker Crack Chicken (Cheddar Ranch Chicken)
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

This slow cooker crack chicken (cheddar ranch chicken) is an addicting combination of chicken, cheese, bacon and ranch dressing. Cooking this in the slow cooker takes all the work out of it and makes it a super simple hearty dinner for busy days.

There’s a reason this recipe is called “crack” chicken. It’s just so good you get addicted! If this combination of ingredients catches your eye, you should also try out my crack chicken casserole, crack potatoes and crack chicken dip!

Crack Chicken Recipe

What exactly is “Crack Chicken?” It’s a classic combination of cream cheese, ranch, cheddar and bacon. Similar to this crack dip, this has all the same delicious flavors, but made meal-worthy by adding shredded chicken. It’s still comfort food at its finest, just with some added protein!

This keto-friendly dish is so versatile, and everyone loves it. My kids ask for it all the time! It’s a hearty, rich and cheesy meal. Perfect for any occasion, it’s like the little black dress of dinners. Dress it up or down depending on the occasion and it’s a winner either way. I mean, you really can’t go wrong with flavorful cheesy chicken. It’s so tasty, your whole family will go crazy over it. It’s also the perfect crowd-pleaser for a potluck!

Cheddar Ranch Chicken Ingredients

Easy dinners are my fave. Especially with grocery prices as high as they are, I love that I can whip up a satisfying, hearty meal with just a few ingredients! The combination of these items creates the best flavor ever. Everyone in your family will be wanting seconds! Note: all measurements can be found below in the recipe card.
- Chicken Breasts: I used boneless, skinless chicken breasts. No need to cut them at all, just throw them in your slow cooker!
- Homemade Ranch Seasoning: This is the dry ranch seasoning mix not ranch dressing. Using homemade is SO GOOD! You can find my full recipe here.
- Cream Cheese: For a creamy and decadent sauce!
- Bacon: Cooked and crumbled then stirred into the chicken mix.
- Cheddar Cheese: A must-add for cheesy goodness! I recommend shredding your own cheese, as prepackaged cheese contains a bunch of preservatives that keep it from melting properly.
- Green Onion: A garnish to top it off!
How to Make Crockpot Crack Chicken

This is so easy, you’ll wonder why you haven’t tried it sooner. Simply add all of your ingredients to a slow cooker, then set it and forget it! At the end of the day, you’ll have a wonderful meal to enjoy. The flavor and cheesiness is SO good!
1. Add Ingredients to Slow Cooker: First place your chicken in the bottom of your slow cooker. Then sprinkle with dry ranch dressing mix. Cut the cream cheese into cubes and place over the chicken mixture and seasoning.
2. Cook: Cook on low for 6-8 hours or high for 4.
3. Shred: Shred the chicken and then top with bacon and cheese. Cover until melted. Then garnish with green onions if desired.
Tips for the Best Crack Chicken in the Slow Cooker

It’s really difficult to mess up this crock pot crack chicken recipe, but here are a few tips to help it turn out as tasty as possible.

Chicken: Use skinless and boneless chicken for less fat and grease. You can also use boneless, skinless chicken thighs if you prefer!

Bacon: For the best taste and texture use real bacon crumbles. Bacon bits can be pretty artificial tasting.

Keep it From Drying Out: This is definitely a recipe you don’t want to over cook. The best success is long and low.

Cream Cheese: Chunk the cream cheese and then distribute evenly over the chicken for even melting.

Cheddar Cheese: Bacon and cheddar just go together but you can easily change it up, try jalapeno pepper jack for a kick, colby jack, or even swiss!

Double: Double the recipe and freeze leftovers for quick dinners and lunches.

Shredding Chicken: The easiest way to shred chicken is with your hand mixer right in crock pot. It’s easy and fast! You can also just use 2 forks.
Storing Leftovers

Keep your crack chicken in an airtight container for up to 3-4 days and, yes, you can freeze it! Put it in a freezer-safe, airtight container and it will keep for up to 3 months. Thaw overnight in the fridge and then reheat in the microwave when you’re ready to eat it!
What Do You Eat Crack Chicken With?

Slow cooker crack chicken is such a versatile dish. It can be served so many different ways, making it a new dish each time! You’ll have to see which version is your favorite!

Over Rice: This adds an Asian twist.

Hamburger Buns or Pitas: Place on oven-toasted buns for a delicious sandwich!

Mashed Potatoes: Over top for a rich and hearty meal.

Inside Baked Potatoes: Split open your baked potato then add this cheesy chicken as a topping!

Crackers and Veggies: This recipe also doubles as a fun, cheesy dip.

Wrapped in a Tortilla: Something light but simple for a quick lunch or snack time.

Lettuce Wraps or on Top of a Salad: Add a little more to your greens with this hearty chicken and cheese.

In Pitas or Croissants: Another idea for a quick lunch or gathering.

Pasta: Bring on dinner with this chicken and your favorite noodles!
More Slow Cooker Chicken Recipes

These chicken recipes are made so much easier in the slow cooker. It’s a great way to use up any frozen chicken breasts you may have on hand, and the flavor of each of them is out of this world! They’re the perfect dinners for busy moms!
In a slow cooker add the chicken to the bottom. Sprinkle with dry ranch seasoning. Top with cream cheese. Cover and cook on low for 6-8 hours or high for 4 hours long.

Shred the chicken with two forks. Top with bacon and sprinkle with cheese. Cover until melted. Serve on buns, over rice and garnish with green onions.

Originally posted October 18, 2020
Updated on March 2, 2023

Serves: 6

Calories427kcal (21%)Carbohydrates1gProtein56g (112%)Fat21g (32%)Saturated Fat8g (40%)Cholesterol180mg (60%)Sodium527mg (22%)Potassium901mg (26%)Sugar1g (1%)Vitamin A257IU (5%)Vitamin C3mg (4%)Calcium147mg (15%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner

Cuisine American

Keyword crack chicken, crack chicken recipe, slow cooker crack chicken
March 2, 2023