247tasty

Prep Time: 10 mins | Cook Time: 5 hrs | Total Time: 5 hrs 10 mins | Yield: 6 Servings

Total comfort food! This Slow Cooker Beef Stroganoff is worth all the time and effort! Let the crockpot do all the work for you! Ready in just about 5 hours. Enjoy!

Ingredients:

Fresh parsley or thyme, optional for serving
16 oz cremini baby Bella mushrooms, sliced
1/4 c cornstarch
1/2 tsp onion powder
1 tsp dried dillweed
3 tbsp Worcestershire sauce
1 1/2 c low-sodium beef broth divided
1 tsp kosher salt
1/2 tsp ground black pepper
1/2 tsp garlic powder
8 oz. whole-wheat egg noodles penne, rotini, or similar noodles work well also
1 tbsp Dijon mustard
1 1/2 lbs. boneless sirloin steak cut into thin (1/2-inch-thick) 2-inchx1-inch strips
1 c plain whole-milk Greek yogurt does not use nonfat or it will curdle

Directions:

Apply cooking spray to the inside of a 6-quart slow cooker.

Put the sirloin into the greased slow cooker, then sprinkle salt, garlic powder, onion powder, pepper, and dill on top. Toss to coat.

Add 1 cup of beef broth, Dijon mustard, mushrooms, and Worcestershire sauce. Toss again to combine.

Cover and seal the slow cooker, then cook the sirloin for about 3 hours on a high setting or 5 hours on a low setting. Stir in the dissolved cornstarch and cook for additional 20 minutes.

Add the Greek yogurt and stir until well blended. Cook for 10 more minutes.

Refer to the directions provided on the package of the noodles on how to cook them.

Drain the noodles and toss them into the slow cooker to coat. Dish out!

Garnish each serving with freshly chopped parsley.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 2 days. Reheat for a few minutes before serving again.

Nutrition Facts:

SERVING: 1(of 6), CALORIES: 369 kcal | CARBOHYDRATES: 39g | PROTEIN: 37g | FAT: 7g | SATURATED FAT: 2g | CHOLESTEROL: 103mg | POTASSIUM: 1054mg | FIBER: 2g | SUGAR: 4g | VITAMIN A: 33IU | VITAMIN C: 1mg | CALCIUM: 107mg | IRON: 3mg

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Prep Time: 15 mins | Cook Time: 5 hrs 30 mins | Total Time: 5 hrs 45 mins | Yield: 10 Servings

This Creamy Crockpot Chicken Gnocchi Soup is total comfort food! Slow-cooked to perfection for almost 6 hours, you will be so glad that you tried this recipe. Enjoy!

Ingredients:

4 slices cooked bacon optional, to serve
2 tsp dried basil
4 cloves garlic, minced
1-2 stalks of celery, chopped
4 c chicken broth
1 small onion chopped
3 c fresh baby spinach
1 1-pound package of potato gnocchi mini if you can find them
3-4 medium carrots, peeled and chopped
2 tsp Italian seasoning
1-pound boneless, skinless chicken breasts
2 12 oz cans of evaporated milk
2 tbsp cold water
2 tbsp cornstarch
1 tsp salt
10-12 cranks of freshly ground black pepper

Directions:

In the bottom of a large slow cooker, add celery, carrots, basil, onion, garlic, chicken breasts, pepper, Italian seasoning, and pepper. Stir everything to combine. Add the chicken stock over.

Cover and seal the slow cooker, then cook everything for about 6 hours on a low setting or 4 hours on a high setting.

Remove the chicken breasts from the slow cooker and transfer them onto a clean plate. Use two forks to shred them into small pieces and put them back into the slow cooker.

Combine water and cornstarch, then add it into the slow cooker together with the gnocchi and evaporated milk. Stir everything to combine. Cook for half an hour.

Add the spinach and stir until wilted. Taste and add more seasonings if needed.

Top each serving with crumbled bacon.

Serve and enjoy!

Notes:

Make sure to dissolve the cornstarch in cold water.

Add more cornstarch if you want the sauce to be thicker.

Nutrition Facts:

Serving: 1cup, Calories: 273 kcal | Carbohydrates: 30g | Protein: 20g | Fat: 9g | Saturated fat: 4g | Cholesterol: 52mg | Sodium: 616mg | Potassium: 625mg | Fiber: 2g | Sugar: 8g | Vitamin A: 4090IU | Vitamin C: 7mg | Calcium: 228mg | Iron: 3mg

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Prep Time: 5 mins | Cook Time: 4 hrs | Total Time: 4 hrs 5 mins | Yield: 4 Servings

I love slow cooker recipes, especially this one! This Creamy Tomato Basil Chicken is a total family favorite! Ready in just about 4 hours, you will surely have a good time with this dish! Serve it over rice, pasta, or salad, and you have yourself a meal to remember. Enjoy!

Ingredients:

14 ounces can of diced tomatoes with Italian herbs
2 tbsp finely chopped fresh basil
2 tsp minced garlic
1/4 tsp black pepper
1 tsp salt
3/4 c evaporated milk or heavy cream
3/4 c tomato pasta sauce
2 tbsp cornstarch
1/2 tsp dried basil
4 boneless, skinless chicken breasts

Directions:

In the bottom of a 3 or 6-quart slow cooker, add the tomatoes and pasta sauce.

In a mixing bowl, combine cornstarch and cream. Add it into the slow cooker together with garlic, salt, pepper, and basil.

Stir everything until well incorporated.

Lay the chicken breasts over the sauce and press each to submerge.

Cover and seal the slow cooker, then cook the chicken breasts for about 3 to 5 hours on a low setting.

Add freshly chopped basil and stir until well incorporated.

Serve over pasta, salad, or rice. Enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Feel free to use any size of slow cooker you have for this recipe.

Do not overcook the chicken. Check them from time to time.

Use slow cooker liners for easy cleanup.

This recipe can yield up to 4 servings. Make sure to double the ingredients if you are serving more than that.

Nutrition Facts:

Calories: 210 kcal | Carbohydrates: 16g | Protein: 29g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 74mg | Sodium: 1099mg | Potassium: 977mg | Fiber: 2g | Sugar: 10g | Vitamin A: 657IU | Vitamin C: 16mg | Calcium: 191mg | Iron: 2mg

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Prep Time: 15 mins | Cook Time: 8 hrs | Total Time: 8 hrs 15 mins | Yield: 12 Servings

You may wait for this dish for about 8 hours to cook, but I promise you that is worth all the time and effort! The sweet and sour taste of this dish is so difficult to resist! All you need are these 4 ingredients, yes, you read it right! You just need 4 ingredients to make this Beer and Brown Sugar Kielbasa! I won’t make this introduction long. I’ll let you head to your kitchen and start prepping! Invite your friends over and surprise them with the food they will never forget. Enjoy!

Ingredients:

16 oz. sauerkraut, drained well
1 c brown sugar
12 oz. beer
3 lbs. kielbasa

Directions:

Place a saucepan on the stove, then add the brown sugar and beer. Stir until well blended. Make sure to dissolve the sugar completely.

Turn the heat to medium and simmer the mixture for a few minutes until it becomes thick.

Slice the kielbasa into medium cuts and put them in the bottom of a slow cooker followed by the drained sauerkraut. Cover the kielbasa entirely.

Add the beer-sugar mixture on top of the sauerkraut.

Cover and seal the slow cooker, then cook everything for about 4 hours on a high setting or 8 hours on a low setting.

Serve on buns. Enjoy!

Notes:

This is best served with toasted buns!

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days. Reheat for a few minutes before serving again.

I used a 6-quart slow cooker for this recipe.

The combination of sauerkraut and kielbasa is something you will crave all the time!

Nutrition Facts:

Amount Per Serving: CALORIES: 460 | TOTAL FAT: 34g | SATURATED FAT: 11g | TRANS FAT: 0g | UNSATURATED FAT: 20g | CHOLESTEROL: 83mg | SODIUM: 1460mg | CARBOHYDRATES: 23g | FIBER: 1g | SUGAR: 18g | PROTEIN: 15g

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Prep Time: 5 mins | Cook Time: 4 hrs | Total Time: 4 hrs 5 mins | Yield: 6 Servings

Serve this with an ice-cold beer, and you have yourself a meal to remember! This BBQ Chicken is simply the best! The combination of all the ingredients complements very well with each other! Tender chicken smothered in a delicious sauce; it doesn’t get any better than that! In just about 4 hours, prepare to fall in love with this spectacular dish! Serve it over rice, pasta, or with buns for the best experience. Enjoy!

Ingredients:

salt to taste
1/4 c of brown sugar
2 pounds boneless, skinless chicken breasts
1/4 c Italian dressing
1 c BBQ sauce
1 tablespoon Worcestershire sauce

Directions:

Sprinkle a bit of salt over the chicken breasts, then rub each to coat. Place them in the bottom of the crockpot.

Add Worcestershire sauce, brown sugar, BBQ sauce, and Italian seasoning into a mixing bowl. Stir everything until well incorporated.

Add the mixture into the crockpot over the chicken breasts. Toss to coat.

Cover and seal the crockpot, then cook the chicken breasts for about 3 hours on a high setting.

Remove the chicken breasts from the pot and transfer them to a clean plate. Use two forks to shred them into small cuts.

Put them back into the pot, then stir just until combined.

Cover and seal the crockpot again, then cook everything for additional 15 minutes.

Serve right away over rice, pasta, or in buns. Enjoy!

Notes:

Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.

Feel free to use chicken thighs instead of chicken breasts if you prefer. Either way, this dish is going to be delicious!

Nutrition Facts:

Calories: 342 kcal (17%) | Carbohydrates: 30g (10%) | Protein: 34g (68%) | Fat: 8g (12%) | Saturated Fat: 2g (10%) | Cholesterol: 95mg (32%) | Sodium: 691mg (29%) | Potassium: 719mg (21%) | Sugar: 26g (29%) | Vitamin A: 105IU (2%) | Vitamin C: 0.7mg (1%) | Calcium: 34mg (3%) | Iron: 1.3mg (7%)

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Yield: 6 Servings

With 4 ingredients, you can have the most satisfying food today! These Buffalo Chicken Sandwiches were made easier with the use of a slow cooker! Cooked to perfection for a few hours, you will not be disappointed with this recipe at all! I learned about this recipe a couple of years ago, and I’m still in love with it to this day! My kids could not get enough of these sandwiches, that’s why I always make sure to have all the ingredients ready at all times! If you want to make this healthier, feel free to serve the chicken with lettuce. It is still going to be delicious! Try this recipe now, and prepare to be amazed. Enjoy!

Ingredients:

hoagie rolls for serving
2 tablespoons butter
1/2 packet of ranch seasoning mix (about 2 tablespoons)
3-4 large chicken breasts (about 1.5 lbs.)
1 (12 ounces) bottle of Frank’s Buffalo Wing Sauce

Directions:

Apply cooking spray to the inside of a slow cooker.

Place the chicken breasts in the bottom of the greased slow cooker.

Add the buffalo sauce and ranch seasoning over the chicken breasts. Stir everything to combine.

Cover and seal, the slow cooker and cook everything for 5 hours on a low setting or 3 hours on a high setting.

Transfer the chicken breasts onto a clean plate, then use two forks to shred them into small cuts.

Put the shredded chicken breasts back into the slow cooker together with 2 tablespoons of butter. Stir to combine and make sure that the butter is completely melted. Dish out!

Serve and enjoy!

Notes:

Serve this with hoagie rolls, coleslaw, and blue cheese. Enjoy!

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

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Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 5 Servings

All the good things in one pot! Rice, chicken, and broccoli, it is a complete meal that the whole family is going to enjoy!

Ingredients:

2 c (500 ml) chicken broth
1 1/4 c (225 grams) long-grain white rice, uncooked
500 grams (1-pound) chicken thigh, cut into bite-size pieces
2 garlic cloves, minced
1 teaspoon dried thyme (or another herb of choice)
2 tablespoons (30 grams) unsalted butter
1 tablespoon olive oil
1 onion, finely chopped
1 large head of broccoli, broken / cut into small florets (~400-500 grams / 14 ounces – 1 pound
2 c (500 ml) milk (any, I use low fat)
2 c (200 grams) shredded mozzarella or cheddar (or other cheese of choice)
2.5 tablespoons flour (or 1 ½ tablespoons corn flour/cornstarch)
Finely chopped parsley, optional garnish
Salt and pepper

Directions:

Place a pot on the stove and turn the heat to high. Add butter and allow it to melt. Add the garlic and onion, then sauté for about 2 minutes or until aromatic and soft.

Reduce the heat to medium, then sprinkle the flour. Stir and cook for about a minute to remove the raw taste.

Gradually add 1/2 of the milk and stir every addition until well blended.

Stir in the rice, thyme, broth, salt, and pepper until well blended. Cover the pot with the lid and simmer.

Reduce the heat to medium-low, then cook the rice for about 12 minutes.

Remove the cover, then add the broccoli and press it. Cover and cook for 3 more minutes.

Prepare the broiler and preheat it.

Add 1/2 of the cheese into the pot, then stir to combine. Sprinkle the rest on top. Broil until the cheese has melted completely.

Sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

I highly suggest using chicken breasts for this recipe.

Nutrition Facts:

Serving: 524g Calories: 576cal (29%) Carbohydrates: 47g (16%) Protein: 32g (64%) Fat: 28g (43%) Saturated Fat: 11g (69%) Cholesterol: 120mg (40%) Sodium: 392mg (17%) Potassium: 785mg (22%) Fiber: 3g (13%) Sugar: 7g (8%) Vitamin A: 1205IU (24%) Vitamin C: 92.1mg (112%) Calcium: 362mg (36%) Iron: 2.1mg (12%)

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Prep Time: 20 mins | Cook Time: 8 hrs | Total Time: 8 hrs 20 mins | Yield: 6 Servings

This Chicken Casserole was cooked to perfection for about 8 hours in a slow cooker! Just imagine how delicious it is with all those hours of cooking! With these simple ingredients and easy steps, prepare to fall in love with this casserole! Surprise everyone with an amazing dinner dish! This recipe can yield up to 6 servings so make sure to double the ingredients if you are serving more than that! Okay, enough with the long introduction. It is time to start prepping! Don’t forget to share this recipe with everyone. Enjoy!

Ingredients:

1 can (15 oz.) corn kernels, drained
1 medium onion, chopped
1 can 10.5 oz. cream of chicken soup
1 c cooked rice
1 1/2 c chicken stock
2 c cheddar cheese, shredded
freshly chopped parsley, to garnish
4 boneless, skinless chicken breasts

Directions:

Put the chicken breasts in the bottom of the slow cooker, followed by the onion slices.

In a mixing bowl, add the stock and soup. Stir them until well incorporated. Add the mixture on top of the chicken to the slow cooker.

Cover and seal the slow cooker, then cook everything for about 8 hours on a low setting.

Transfer the chicken breasts onto a clean plate, then use two forks to shred them into small cuts. Put them back in the slow cooker. Give it a good stir until well combined.

Stir in the cheese, corn, and rice to combine.

Sprinkle freshly chopped parsley on top to garnish.

Serve right away. Enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 467

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Prep Time: 20 mins | Cook Time: 24 mins | Total Time: 44 mins | Yield: 6 Servings

This is a cheeseburger to the next level! Packed with meat, cheese, onions, and a lot more, this Bacon Cheeseburger Grilled Cheese Casserole is super delicious! Serve this for dinner, and I promise you that everyone is going to love it! Don’t forget to share this recipe with

Ingredients:

1/2 c margarine
4 c shredded mozzarella and cheddar blend
1/4 c ketchup
1/2 c real bacon bits
1/4 c mayo
1-pound lean ground beef
2 teaspoons onion powder
1 c yellow onion, diced
1 tablespoon mustard
12 slices bread
1/2 teaspoon salt
1/2 teaspoon pepper

Directions:

Prepare the oven and preheat it to 200 degrees or 400 degrees F.

Place a skillet on the stove and turn the heat to medium-high. Add butter and allow it to melt.

Add the ground beef into the hot skillet, then cook for a few minutes until crumbly and brown. Remove any accumulated grease that surfaces.

Add the onion, then sauté for a few minutes until translucent.

Remove the skillet from the stove, then add ketchup, salt, pepper, mayonnaise, onion powder, bacon, and mustard. Stir everything until well incorporated.

Spread margarine over the bread slices. Slice each bread slice into two.

Apply cooking spray to the inside of a 9×13-inch baking dish.

Lay the bread slices with the margarine facing down into the prepared baking dish. Top them with cheese.

Add the meat mixture over the bread and cheese. Spread it evenly and top with more cheese.

Top each piece of bread with the rest of the bread slices. Bake for 20 to 24 minutes or until done.

Serve and enjoy!

Notes:

Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.

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