Slow Cooker Cheesy Tortellini

This tortellini is full of ooey-gooey-cheesy goodness!  The sauce is surprisingly different, since it has a combination of Mexican and Italian flavors.

Slow Cooker Cheesy Tortellini

1 tbsp. olive oil

1 pound ground beef

1 small onion, diced (about 1/2 cup)

2 cloves garlic, minced or 1 tsp. minced jarred garlic

1 (28 oz.) can crushed tomatoes

1 (10 oz.) can diced tomatoes and green chilies, undrained (Rotel)

1/2 tsp. dried oregano

1/2 tsp. dried basil

Scant 1/4 tsp. crushed red pepper flakes (opt.)

Kosher salt (to taste)

Freshly ground black pepper (to taste)

1 (9 oz.) pkg. refrigerated three-cheese tortellini

Shredded mozzarella cheese

Shredded sharp cheddar cheese

Fresh, chopped parsley leaves or dried parsley

Heat olive oil in a large skillet (I use a 5 qt. saute pan).  Add ground beef, onion, and garlic.  Cook until beef has browned making sure to crumble the beef as it cooks; drain excess fat.  Place ground beef mixture, crushed tomatoes, diced tomatoes and green chiles, oregano, basil and red pepper flakes into a 6 qt. slow cooker.  Stir until combined well; season with salt and pepper to taste.  Cover, and cook on low heat for 7-8 hours or high heat for 3-4 hours.  Uncover, and stir in tortellini; top with desired amount of cheeses and parsley.  Cover, and cook on low heat for an additional 15-30 minutes or until tender.

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Recipe adapted from damndelicious.net:  http://damndelicious.net/2014/12/17/slow-cooker-cheesy-tortellini/

Slow Cooker Chicken and Noodles

 

What a perfect recipe for chilly weather!  Easy, comforting, and satisfying--Slow Cooker Chicken and Noodles are all that and more!

 

  

Slow Cooker Chicken and Noodles

 

2 boneless, skinless chicken breasts

1 (10.5 oz.) can cream of chicken soup

1/3 tsp. salt

1/8 tsp. pepper

3/4 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. poultry seasoning

2 tbsp. butter, cut in slices

2 cups chicken broth 

1 (12 oz.) bag frozen Reames Homestyle Egg Noodles

Place the chicken breasts in a 3- or 4-qt. slow cooker; spread the soup over the breasts. Sprinkle the salt, pepper, garlic powder, onion powder, and poultry seasoning over the soup. Place butter slices on top.  Pour the chicken broth over all.  Place the lid on the slow cooker and cook on HIGH for 3 hours or until internal temperature reaches 165 degrees.  

Remove chicken to a plate and set aside.  Add noodles to the soup mixture; stir well.  Place the lid back on the slow cooker and cook on HIGH for 1 hour.  Meanwhile, shred the chicken into large chunks, cover, and refrigerate.  After noodles have cooked for 1 hour, test noodles for desired doneness.  If a softer noodle is desired, cook for 30 to 60 minutes more.  If mixture becomes too thick, thin with additional water or broth.  Add chicken and stir gently.  Salt and pepper to taste.

Note:  This recipe makes 2 generous servings or 4 normal servings.  Recipe may be doubled and cooked in a 6-qt. slow cooker. 

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Slow Cooker Sausage and Potatoes

Slow Cooker Sausage and Potatoes is easy, filling, and has a bit of kick!

Cornstarch, salt, and parsley not shown.

 

Slow Cooker Sausage and Potatoes

1 (1.5 lb) bag Little Potatoes (Terrific Trio or Baby Boomer) or Baby Dutch Yellow Potatoes**

1 small yellow onion, finely diced

1 (13 oz.) package fully-cooked smoked sausage, kielbasa, or turkey sausage, sliced

1 (10.5 oz.) can cream of mushroom soup, undiluted

Slightly rounded 1/4 tsp. cajun seasoning (more or less to taste)

1-1/2 to 2 tbsp. cornstarch

Salt to taste

Chopped parsley, if desired

Slice potatoes in half.  Place potatoes, onion, and sausage in a 6 qt. slow cooker.  Combine mushroom soup and cajun seasoning; add to slow cooker and stir.  Cover with lid and cook on low for 4 to 6 hours or until potatoes are tender.  

In a small bowl, mix 1-1/2 tbsp. of cornstarch with just enough cold water to make the mixture a liquid.  Add the cornstarch mixture to the slow cooker stirring well.  If sauce becomes too thick, add more water.  If sauce is too thin, add additional cornstarch/water.  Salt to taste and serve with chopped parsley, if desired.

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*Recipe adapted from thecountrycook.net:  http://www.thecountrycook.net/2016/07/crock-pot-sausage-little-potatoes.html

**Any small potato brand or variety will work.  Most will be sold in a 1.5 lb. bag.

Slow Cooker Beef Tips and Gravy

Slow Cooker Beef Tips and Gravy is the definition of comfort food--easy, tender, and delicious!  Wait until you smell the tantalizing aroma!

Slow Cooker Beef Tips and Gravy

1.5 to 2.5 lbs. beef tips or stew meat

1 packet dry onion soup mix

1 (10.5 oz.) can cream of mushroom soup (lower sodium--look for 17% on the label)

1 (14.5 oz.) can beef broth (low sodium)

3 tbsp. cornstarch for the gravy

Put beef tips or stew meat in a 5 or 6 qt. slow cooker.  In a medium bowl, combine dry onion soup mix and mushroom soup.  Slowly add beef broth stirring well.  Pour soup mixture over beef.  Cover and cook on low for 8 hours.

Gravy:  30 minutes before you're ready to serve, in a small bowl, mix 3 tbsp. of cornstarch with just enough cold water to make the mixture a liquid. Turn the slow cooker on high, and stir in the cornstarch mixture.  (If using a larger amount of meat, you may need to add additional cornstarch/water.) Put the lid back on.  When the gravy starts to boil around the edges, take the lid off so that the gravy can thicken a bit more.

Serve over rice, mashed potatoes, or egg noodles. 

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Slow Cooker Tamale Pie

Slow Cooker Tamale Pie is a southwest-style main dish with a hearty filling of meat, beans, corn, and spices topped with cornbread and cheese...all made in the slow cooker.  Olé!

Slow Cooker Tamale Pie

1 pound ground beef
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. chili powder
1/4 tsp. pepper
1 (15 oz.) can black beans, rinsed and drained
1 (14.5 oz.) can diced tomatoes with mild green chilies, undrained (Rotel)
1 (15.25 oz.) can whole kernel corn, drained
1 (10 oz.) can enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 (8.5 oz.) pkg. corn muffin mix
2 eggs
Shredded Mexican cheese blend or shredded sharp cheddar cheese
Optional toppings:  sour cream, black olives, and additional minced fresh cilantro

In a large skillet, cook beef over medium heat until no longer pink; drain.  Stir in the cumin, salt, chili powder, and pepper.  Transfer to a 4 qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions, and cilantro.  Cover and cook on low for 6-8 hours or until heated through.

In a medium bowl, combine muffin mix and eggs; spoon over meat mixture.  Cover and cook for 1 to 1-1/2 hours longer or until a toothpick inserted near the center comes out clean.  Sprinkle with cheese; cover and let stand for 5 minutes.  Serve with optional toppings if desired.

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Note:  I make this in a 3.5 qt. round Crock Pot.  Because it's narrower than a 4 qt, my corn bread layer is thicker and takes 1 1/2 hours to cook.



 

 

Crock Pot Swedish Meatballs

Creamy and tasty...Crock Pot Swedish Meatballs is like Swedish meatballs and stroganoff combined.  And since you use frozen meatballs and make it in your slow cooker, this recipe is a hit all the way around.

Crock Pot Swedish Meatballs

Brandie of The Country Cook has many delicious, easy recipes.  The recipe for Crock Pot Swedish Meatballs can be found on Brandie's website The Country Cook:  https://www.thecountrycook.net/crock-pot-swedish-meatballs/#wprm-recipe-container-20894

Crock Pot Swedish Meatballs 101:  I like a thicker sauce, so after the meatball mixture has cooked, stir in the sour cream.  In a small bowl, mix 2 tablespoons of cornstarch with just enough cold water to make the mixture a liquid.  Stir the cornstarch mixture into the meatballs, turn the slow cooker on high, and cover until ready to serve.

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Slow Cooker Green Bean Casserole

Slow Cooker Green Bean Casserole takes a classic holiday recipe and makes it even easier by utilizing your slow cooker to free up oven space.

Salt not pictured.

Slow Cooker Green Bean Casserole

4 (14.5 oz.) cans French style green beans, drained

2 (4 oz.) cans mushrooms, drained (optional)

2 (10 3/4 oz.) cans condensed cream of mushroom soup

1/4 tsp. black pepper

1 (6 oz.) can French fried onions, divided

Salt to taste

Combine green beans, mushrooms, soup, pepper, and 1 1/3 cups French fried onions in a 5- or 6-qt. slow cooker sprayed with cooking spray or lined with a liner if it's not nonstick.  Salt to taste.  Lay a sheet of paper towels across the top of the insert before putting on the lid to catch condensation.  (See photo below.)  Cook on low for 3 hours.  15 minutes before serving, heat remaining French fried onions in a nonstick skillet over medium-low heat stirring often for 10-12 minutes until toasted and fragrant.  Sprinkle over casserole.

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Crock Pot Chicken and Dumplings and Tutorial

Comfort food perfection!  Thick, chewy dumplings, tender chicken, and a full-flavored, rich broth are only a slow cooker meal away.  

Celery is called for in the recipe, but I don't use it.

Crock Pot Chicken and Dumplings

Brandie of The Country Cook has many delicious, easy recipes.  The recipe and video for Crock Pot Chicken and Dumplings can be found on Brandie's website The Country Cook:   https://www.thecountrycook.net/crock-pot-chicken-and-dumplings/ 

Crock Pot Chicken and Dumplings 101:

1)  I do not recommend frozen breasts for this recipe.  The USDA recommends using thawed meat in a slow cooker because of the potential hazard of bacteria growing.  https://www.realsimple.com/food-recipes/cooking-tips-techniques/usda-frozen-meat-poultry-slow-cooker

2)  I use 1 tsp. of garlic salt, 1/4 tsp. pepper, and Pillsbury Grands Southern Recipe Southern Homestyle Biscuits.

3)  I recommend a longer cooking time of 6-8 hours on low or until chicken reaches 165 degrees. 

4)  If needed, salt to taste before serving.

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Photos of process:  Flatten each biscuit with the palm of your hand. Cut the biscuits into strips, and then cut down the center:

Put the flour into a bowl, place slices of biscuits into the flour, and toss to coat well:

Drop the coated biscuit slices one by one into the slow cooker. Doing this one at a time will keep them from sticking together when you drop them in, and the flour will thicken the broth. Take a spoon and gently push the biscuits down under the broth so the tops are moistened. Do NOT stir:

Enjoy!

Slow Cooker Italian Beef

Italian Beef originated in Chicago.  This delicious recipe takes a boneless rump roast and cooks it with Italian salad dressing mix and seasonings.  It can be served as a roast (with au jus or "gravy" as Chicago locals would say) or thinly sliced on a sandwich made from Italian bread covered with provolone and roasted sweet or hot peppers if desired.

A 4-packet box of Italian Salad Dressing mix is shown, but you will only need 2 packets.

Slow Cooker Italian Beef

1 3-4 lb. boneless beef rump roast

Salt

Pepper

Garlic Powder

Onion Powder

2 (0.7 oz) packets Good Seasons Italian Salad Dressing & Recipe Mix

1 (10.5 oz) can beef broth

Half of a 16 oz. jar sliced peperoncini peppers 

Optional sandwich ingredients--Italian bread, provolone or sharp cheddar cheese, roasted peppers, etc.

In a 6 qt. slow cooker, place the rump roast fat side up so the fat will drip down into the meat.  Generously season with several shakes of the salt, pepper, garlic powder, and onion powder.  In a bowl, combine the dry Italian dressing with the beef broth and half the jar of peperoncini peppers including some of the juice.  (I use a fork to drain the peppers before adding to the broth mixture and then pour in a small amount of juice.)  Pour this mixture over the rump roast.  Cover and cook on low for 8 hours.  Remove roast from slow cooker and slice thickly if being served as a roast or thinly for sandwiches.  (Meat can also be shredded for sandwiches if desired.)  Place meat back into juices and cook for another hour to hour and a half.

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*Recipe adapted from my friend Irene's recipe.

One day, my friend Irene mentioned that she had made Italian Beef for sandwiches.  I had never heard of Italian Beef, but Irene is a fabulous cook, so of course...I had to get the recipe.  We loved it!  We like it best served as a roast with baked potatoes and a side, but it is fabulous served as sandwiches.  Here are a couple of interesting reads on the sandwich:

https://en.wikipedia.org/wiki/Italian_beef

http://amazingribs.com/recipes/beef/italian_beef.html

Crock Pot Lemon Garlic Chicken

The classic combination of lemon and garlic proves it's a winner yet again in this mouthwatering chicken dish.

Crock Pot Lemon Garlic Chicken

Brandie of The Country Cook has many fantastic, easy recipes.  The recipe for Crock Pot Lemon Garlic Chicken can be found on Brandie's website The Country Cook:  https://www.thecountrycook.net/crock-pot-lemon-garlic-chicken

Notes:

*I find I need to use more butter and use 4 tablespoons.

*If you prefer a bold lemon flavor, use 1/2 cup of lemon juice.

This chicken is delicious served over brown rice, and I have 2 foolproof recipes for it!

Perfect Pressure Cooker Brown Rice:   http://www.easyaspiecanbe.com/2019/09/perfect-pressure-cooker-brown-rice.html 

Baked Brown Rice:  http://www.easyaspiecanbe.com/2018/09/baked-brown-rice.html

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Slow Cooker Pork Chops

Meat that literally falls apart?  Delicious gravy?  Quick and simple?  This is your recipe!

Cornstarch and salt for gravy not shown.

Slow Cooker Pork Chops

6 boneless thick-cut pork center cut or thick-cut loin chops

1 (10-3/4 oz.) can condensed cream of chicken soup, undiluted
1 packet pork gravy mix
1 packet onion soup mix

1 1/2 cups chicken broth

4 tbsp. of cornstarch for the gravy

Salt to taste

Put pork chops in a 6 qt. slow cooker.  In a medium bowl, combine cream of chicken soup and packets.  Slowly add chicken broth stirring well.  Pour soup mixture over pork chops.  Cover and cook on low for 6-8 hours.

Gravy:  30 minutes before you're ready to serve, in a small bowl, mix 4 tbsp. of cornstarch with just enough cold water to make the mixture a liquid.  Remove pork chops from slow cooker, and stir in the cornstarch mixture.  Salt to taste.  Put the pork chops back in and cover until ready to serve.

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Slow Cooker Sausage and Kraut

Slow Cooker Sausage and Kraut is the easiest meal you will ever make...and so delicious!

Slow Cooker Sausage and Kraut

2 (13 oz.) packages fully-cooked smoked sausage, kielbasa, or turkey sausage

1 (32 oz.) bag or jar refrigerated sauerkraut, undrained

2 (15 oz.) cans whole new potatoes, drained*

2 tsp. caraway seeds

Slice sausage to desired size and add to a 6 qt. slow cooker.  Add undrained sauerkraut, drained potatoes, and caraway seeds.  Carefully stir to combine so as not to break the potatoes.  Cover, and cook on high for about 3 hours or low for about 5 hours.

Variation:  Add 1/2 cup apple juice and 2 tbsp. of sugar to mixture before cooking.

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*Canned potatoes are great for any slow cooker recipe.  They are perfectly cooked (never hard or the opposite...mushy) and hold their shape during cooking.

Irish Soda Bread is a great accompaniment to sausage and kraut, and I have a wonderful recipe for it!  

Easy Irish Soda Bread:  http://easyaspiecanbe.blogspot.com/2016/03/irish-soda-bread.html

**Recipe adapted from bakeatmidnite.com:  http://bakeatmidnite.com/bavarian-bratwurst-with-kraut/ 

Favorite Pot Roast

Once you try this melt-in-your-mouth pot roast recipe (and its gravy), it will be your favorite, too.

Cornstarch for gravy not pictured.

Favorite Pot Roast

1 (10-3/4 oz.) can condensed cream of mushroom soup, undiluted
1 packet brown gravy mix
1 packet au jus gravy mix
1 (10.5 oz.) can French onion soup, undiluted
1/2 cup of water
1 (3 lb.) boneless rump roast
2 tbsp. of cornstarch for the gravy

In a medium bowl, combine mushroom soup and packets.  Slowly add French onion soup stirring well.  Add water in the same manner.  Put boneless rump roast in a 6 qt. slow cooker.  Pour soup mixture over roast.  Cover and cook on low for 8-10 hours or until roast reaches an internal temperature of 170 degrees.*

Gravy:  When roast is done, remove to a platter and cover with foil.  Transfer 2 1/2 cups of the broth to a medium saucepan and heat on medium until boiling.  Meanwhile, in a small bowl, mix 2 tbsp. of cornstarch with just enough cold water to make the mixture a liquid.  Slowly add the cornstarch mixture to the boiling broth stirring well.  If gravy becomes too thick, add more broth.  If gravy is too thin, add additional cornstarch/water.  Slice roast and serve with gravy.

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 *Once my roast reaches 170 degrees (around 8 hours), I let it cook another hour or so for extra tenderness.

 If you are sensitive to salt, use lower sodium options for the packet mixes and soups.  

Creamy Mashed Potatoes

I've tried many mashed potato recipes, but this recipe, inspired by the Pioneer Woman Cooks, was it for me.  One Thanksgiving, my brother turned to me and said, "I think these are the best mashed potatoes I've ever had." ♥

Creamy Mashed Potatoes

5 pounds russet or Yukon Gold potatoes, peeled 
3/4 cup butter (1 1/2 sticks), softened
1 (8 oz.) package cream cheese, softened
1/4 to 1/3 cup evaporated milk or half-and-half
1 1/2 tsp. seasoned salt
3/4 tsp. salt
1/2 tsp. pepper
Additional butter (opt.) 

Cut the potatoes into large chunks that are similar in size.  Place the potatoes in a large pot (I use a 5 qt. Dutch Oven) and add water to cover by a depth of 1 inch.  Place the pot over high heat and bring to a boil.  Reduce heat to medium and boil gently for 30-35 minutes until a fork slips in and out easily.

Preheat the oven to 350 degrees.  Drain the potatoes in a colander, place them back into the pot, and put the pot on the stove.  Over low heat, mash the potatoes so that all the steam escapes.  Add 1 1/2 sticks of butter, the cream cheese, and the evaporated milk, and mash until all ingredients are incorporated.  Add the seasoned salt, salt, and pepper.  Stir well.

Place in a 3.5 qt. casserole dish and top with a few pats of additional butter if desired.  Bake at 350 degrees for 20-30 minutes depending on the depth of the casserole dish.  Heat until warmed through.

Optional slow cooker directions:  Instead of placing potatoes in a casserole dish, place the potatoes in a 4 qt. or larger slow cooker.  Cover, and cook on LOW for 2 to 3 hours.

Slow Cooker Hint:   When making these potatoes, a cobbler, something with a crust, or something where you don't want the top to get wet from condensation (like a casserole), lay a sheet of paper towels across the top of the insert before putting on the lid.  The paper towels will prevent the condensation from dripping onto the top of your recipe.

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Southern Style Pulled Pork BBQ

This southern style pulled pork made in the slow cooker is so juicy and good!  The vinegar and spices provide a depth of flavor without making it too spicy or vinegary.  Served as is with the mop sauce or covered with your favorite barbecue sauce...tender, delicious pulled pork has never been easier!

Buns and BBQ sauce not shown.

Southern Style Pulled Pork BBQ

Christy Jordan of Southern Plate has many mouth-watering, simple recipes.  The recipe for Southern Style Pulled Pork BBQ can be found on Christy's website:  https://www.southernplate.com/southern-style-pulled-pork-bbq-slow-cooker-recipe/

Notes:

*I use a boneless Boston butt pork roast (approximately 5 pounds).  Remove fat after cooking while shredding.

*Pulled pork is fantastic served on sturdy buns like Kaiser rolls or homemade hamburger buns:

Homemade Hamburger Buns Recipe:  http://www.easyaspiecanbe.com/2015/06/hamburger-buns-and-tutorial.html 

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