247tasty

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

Easy, delicious, and simply the best! This Crockpot Goulash is one to try! 6 hours of preparation and cooking time is so worth it once you taste it! Enjoy the flavors of cheese, ground beef, tomatoes, and a lot more in one dish!

Ingredients:

1.5 c Beef broth, Low sodium
1.5 lbs. Ground beef
1 c Peppers, a Combination of green and red peppers, finely chopped
2 cans crushed tomatoes, 14.5 oz. cans
1-2 tablespoons Italian seasoning
1 can diced tomato, 14.5 oz. cans
Pepper to taste
2 Bay leaves
2 tablespoons Soy sauce, Low sodium
3 c Elbow macaroni, Uncooked
1/2-1 c Cheddar cheese, Shredded, Optional
Salt to taste
2 cloves Garlic, Finely Minced
1 tablespoon Worcestershire sauce
1 tbsp Fresh parsley, For garnish
1.5 c. Water
1 c Onion, finely chopped

Directions:

Place a large pan on the stove and turn the heat to medium-high.

Add the ground beef into the skillet, then cook for a few minutes until crumbly and brown. Discard any accumulated fat.

Move the browned beef into a 6-quart slow cooker.

Add water, crushed tomatoes, bay leaves, garlic, Italian seasoning, peppers, Worcestershire sauce, broth, onion, soy sauce, pepper, salt, and pepper into the slow cooker with the ground beef. Stir everything to combine.

Cover and seal the slow cooker, then cook everything for about 3 1/2 hours on a high setting.

Stir in the macaroni to combine. Cover and seal the slow cooker again, then cook the macaroni for 20 more minutes.

Remove the bay leaves from the slow cooker, then add the cheese. Stir to combine.

Sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

Notes:

I do not recommend freezing this dish.

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 675 kcal | Carbohydrates: 71g | Protein: 37g | Fat: 27g | Saturated fat: 11g | Cholesterol: 90mg | Sodium: 717mg | Potassium: 1130mg | Fiber: 7g | Sugar: 12g | Vitamin A: 631IU | Vitamin C: 42mg | Calcium: 199mg | Iron: 6mg

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Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 6 Servings

I am so excited to share this recipe with you today because I know for sure that you are going to love it! This Slow Cooker Chicken Pot Pie is cooked to perfection for about 8 hours! Just imagine all the flavors after several hours of cooking it! You will not be disappointed with this recipe at all!

Ingredients:

1 tsp dried oregano
1 can (15 oz.) of corn
2 cans (10.5 oz. each) of cream of chicken condensed soup
1 ½ c frozen peas
¼ c fresh parsley leaves, chopped
1 yellow onion, chopped
1 tsp ground black pepper
1 can (16.3 oz.) of refrigerated biscuits, baked
1 ½ c celery, chopped
3-4 boneless, skinless chicken breasts, totaling 2 pounds
1 ½ c carrots, chopped
1 tsp kosher salt
1 tsp paprika
1 c chicken stock

Directions:

In a slow cooker, add celery, oregano, chicken soup, salt, chicken stock, onion, pepper, carrots, and parsley. Stir everything to combine. Lay the chicken breasts on top and spoon them over to cover them.

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

About 30 minutes before the cooking time ends, transfer the chicken breasts onto a clean plate. Use two forks to shred them into small pieces.

Put the shredded chicken back into the slow cooker together with corn and peas. Give it a good stir until well combined.

Cook for 30 more minutes. Dish out!

Top each serving with a biscuit.

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.

Nutrition Facts:

Calories: 386

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Prep Time: 20 mins | Cook Time: 3 hrs | Total Time: 3 hrs 20 mins | Yield: 4 Servings

Loaded with spectacular flavors, this Slow Cooker Greek Chicken is perfect for any occasion! It may take you about 3 hours to prepare and cook this but I promise you that it is worth the wait!

Ingredients:

1 tbsp minced garlic from about 3 large cloves
1/4 tsp ground black pepper
1 c Kalamata olives, drained
Chopped fresh herbs: any mix of basil, parsley, or thyme, optional for serving (I used fresh thyme)
2 lbs. boneless, skinless chicken breasts or thighs
1 tsp honey
1 tsp dried oregano
1 jar roasted red peppers (12 oz), drained and chopped
1 tsp dried thyme leaves
1/2 tsp kosher salt
3 tbsp red wine vinegar
1/2 c feta cheese, optional for serving
1 medium red onion, cut into 1/2-inch chunks
1 tbsp extra-virgin olive oil

Directions:

Apply cooking spray to the inside of a 5-quart slow cooker.

Place a large skillet on the stove and turn the heat to medium. Add oil and allow it to become hot.

Add chicken into the hot skillet, then sear each side for about 2 minutes or until golden brown.

Sprinkle salt and pepper over the chicken, then toss to coat.

Lay the chicken pieces into the hot skillet, then sear each side for about 2 minutes or until brown. Transfer them into the prepared slow cooker.

Add the onions, pepper, and olives around the chicken pieces.

Combine honey, thyme, garlic, oregano, and red wine vinegar in a bowl. Stir to combine and pour it on top of the chicken.

Cover and seal the slow cooker, then cook everything for 1 1/2 hours to 2 hours on a high setting or 3 to 4 hours on a low setting. Dish out!

Top each serving with freshly chopped herbs and feta cheese.

Serve and enjoy!

Notes:

Leftovers can last up to 4 days in the fridge. Reheat them for a few minutes before serving again.

Nutrition Facts

CALORIES: 399 kcal | CARBOHYDRATES: 13g | PROTEIN: 50g | FAT: 17g | SATURATED FAT: 4g | CHOLESTEROL: 140mg | SODIUM: 1093mg | FIBER: 2g | SUGAR: 9g

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Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Yield: 6 Servings

This dish is packed with delicious flavors! From the rice to the meat, this is a complete meal that the whole family is going to love. Enjoy!

Ingredients:

1 ¼ c white long-grain rice, uncooked
1 small green bell pepper, sliced
½ c yellow onion, diced
10.75 ounces cream of chicken soup
1 c cheddar cheese, shredded
A pinch of red pepper flakes, optional
3 tbsp olive oil, separated
½ c sour cream
2 tbsp butter
2 cloves garlic, minced
11 ounces sausage
1 small red bell pepper, sliced
¾ c milk
2 ½ c chicken broth

Directions:

Place a large pot on the stove and turn the heat to medium-high. Add 2 tbsp of olive oil and allow it to become hot.

Cut the sausage into 1/2-inch slices, then put them into the pot. Stir and cook for a few minutes until they turn brown.

Transfer them to a clean plate.

In the same pot, add 2 tbsp of butter and allow it to melt. Add the onions and garlic, then sauté for about 5 minutes or until soft and aromatic.

Add 1 tbsp of olive oil and chicken broth, then scrape the bottom of the pot to deglaze it. Let the mixture boil.

Add the rice, then cover the pot with the lid and turn the heat down to medium. Let it simmer for 10 minutes.

Add bell peppers and cook for 5 more minutes, covered.

Remove the pot from the heat and allow the rice mixture to rest for at least 10 minutes. Put it back on the stove and turn the heat to low. Stir in sour cream, cheese, milk, and sausage to combine. Top with red pepper flakes.

Serve and enjoy!

Notes:

Feel free to use any meat for this recipe.

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

Nutrition Facts:

Calories: 521 kcal | Carbohydrates: 25g | Protein: 18g | Fat: 39g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 1227mg | Potassium: 438mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1307IU | Vitamin C: 50mg | Calcium: 224mg | Iron: 2mg

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Prep Time: 10 mins | Cook Time: 1 hr 30 mins | Total Time: 1 hr 40 mins | Yield: 4 Servings

This recipe was made with the use of a crockpot! In just about 2 hours, this dish is ready for serving! Dinner with your loved ones will surely be amazing! I have listed all the things you will be needing so you just have to follow them step by step and you are good to go! I can’t think of any reason why you shouldn’t give this recipe a try. It is super easy to make and insanely delicious. Try it now!

Ingredients:

1/2 c Chicken Broth
1 c Salsa Con Queso
1 8 ounces Bag of Shredded Mexican Blend Cheese
1/2 Bag Tortilla Chips
3 tablespoons taco seasoning
2 Boneless Chicken Breasts
1 c of Salsa, Mild, but you can use medium or hot if you prefer

Directions:

In a crockpot, lay the chicken breasts to the bottom.

Pour the chicken broth over the chicken breasts followed by the taco seasoning.

Cover and seal the crockpot, then cook the chicken for about an hour in a high setting.

Put 1/2 of the salsa, then stir until well incorporated. Cover and seal again, then cook for 2 more hours.

Use two forks to shred the chicken into small pieces. Add the rest of the salsa and salsa con queso, then stir to combine.

Cover and seal, then cook for another 30 minutes.

Turn the heat to high and cook for 10 more minutes.

Lay 15 chips onto a serving plate, then top each with the chicken mixture followed by shredded cheese.

Serve right away. Enjoy!

Notes:

Feel free to broil the nachos for about 35 seconds to melt the cheese.

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again.

Nutrition Facts:

Amount Per Serving: CALORIES: 558 | TOTAL FAT: 30g | SATURATED FAT: 13g | TRANS FAT: 0g | UNSATURATED FAT: 15g | CHOLESTEROL: 111mg | SODIUM: 1860mg | CARBOHYDRATES: 34g | FIBER: 4g | SUGAR: 6g | PROTEIN: 37g

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Prep Time: 5 mins | Cook Time: 4 hrs | Total Time: 4 hrs 5 mins | Yield: 8 Servings

Today I woke up with a real hankering for tacos! It’s a good thing that I know this recipe! With the help of a slow cooker, this recipe was made easy! These Slow Cooker Queso Chicken Tacos are such perfect treats for the entire family! It will only take you 4 hours to prepare and cook them! With 8 servings, everyone gets to taste how delicious these tacos are! I listed some notes at the bottom so don’t forget to read them for some tips! Anyway, I know for sure that you are going to love this recipe! Try it now and don’t miss out on something awesome. Enjoy!

Ingredients:

1 (1-ounces) package of taco seasoning
1-1/2 c Mexican cheese dip (refrigerated or jarred)
2 lbs. boneless, skinless chicken breasts
1 (10-ounces) can Rotel diced tomatoes and green chilies

Directions:

In a 6-quart slow cooker, place the chicken breasts together with taco seasoning and tomatoes.

Cover and seal the slow cooker, then cook the chicken breasts for about 4 to 6 hours on a low setting.

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

Put the shredded chicken back into the slow cooker.

Add the cheese dip and stir everything until well blended. Dish out!

Serve right away with tacos shells and taco toppings. Enjoy!

Notes:

Leftover chicken should be kept in the freezer to keep them fresh until ready to use.

Feel free to add more cheese dip if you prefer.

Remove some of the liquids from the slow cooker if you like.

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: 20 mins | Cook Time: 8 hrs | Additional Time: 4 mins | Total Time: 8 hrs 24 mins | Yield: 6 Servings

This Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin is cooked to perfection for a couple of hours! Just imagine how delicious it will be! With 6 servings, this is the perfect dish to serve for dinner with your family! Tender meat smothered in a delicious glaze; you are so in for a treat!

Ingredients:

½ c. Water
1 tsp ground sage
2 tbsp Soy sauce
1 clove Garlic; crushed
½ c Brown sugar
2 lbs. Pork tenderloin
1 tbsp Cornstarch
½ tsp Salt
¼ tsp Pepper
¼ c Balsamic Vinegar

Directions:

In a mixing bowl, add sage, pepper, garlic, and salt. Whisk everything until well combined.

Sprinkle the mixed seasonings over the pork tenderloin, then rub it well to coat.

Place the tenderloin in your slow cooker together with 1/2 cup of water. Cover and seal, then cook for 6 to 8 hours on a low setting.

Meanwhile, prepare the glaze by mixing brown sugar, soy sauce, balsamic vinegar, water, and cornstarch in a saucepan. Stir everything until well incorporated.

Place the pan over the stove and turn the heat to medium. Simmer the mixture for 4 minutes or until the texture of the sauce becomes thick. Remove from the heat.

Brush the glaze over the roast one hour before the cooking time ends. I usually glaze it 3 or 4 times.

Let the Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin rest for a few minutes before serving.

Serve with more glaze. Enjoy!

Notes:

Feel free to broil the tenderloin for 2 minutes.

I highly recommend cooking the tenderloin on low heat.

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

Nutrition Facts:

Amount Per Serving: Calories 299 | Total Fat 6g | Saturated Fat2g | Trans Fat0g | Unsaturated Fat3g | Cholesterol110mg | Sodium563mg | Carbohydrates19g | Fiber0g | Sugar16g | Protein40g

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Prep Time: 10 mins | Cook Time: 6 hrs | Total Time: 6 hrs 10 mins | Yield: 8 Servings

This recipe was made easy with the use of a slow cooker! Cooked to perfection for about 6 hours, this Taco Pasta is simply the best! Just follow these easy steps and you are good to go. Enjoy!

Ingredients:

12 oz. shell pasta shapes (whole grain or white)
1 c jarred salsa (I used mild)
3 tbsp taco seasoning
1 bell pepper (chopped)
1 lb. lean ground beef
salt and pepper
15 oz. can corn (drained)
1 c shredded cheddar cheese
2 ½ c water or low sodium chicken broth (I used one 14.5 oz. can of
chicken broth plus enough water to total 2 ½ c)
15 oz. can of crushed tomatoes

Directions:

Place a large skillet on the stove and turn the heat to medium-high. Add the beef, then cook for a few minutes until crumbly and brown. Season with salt and pepper to taste.

Remove the browned beef from the skillet and place it into your slow cooker.

Add salsa, broth, taco seasoning, bell pepper, crushed tomatoes, and corn into the slow cooker with the ground beef. Stir everything until well incorporated.

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

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

Drain the noodles and transfer them into the slow cooker with the meat mixture. Toss to combine.

Cover and cook for additional 10 minutes.

Add the cheddar cheese and stir until completely melted and well blended.

Serve and enjoy!

Notes:

I used a 5-quart slow cooker for this recipe.

Feel free to use ground turkey instead of ground beef.

Feel free to add veggies such as carrots, spinach, beans, etc.

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

Nutrition Facts:

Serving: 1/8 of recipe | Calories: 396 kcal | Carbohydrates: 48g | Protein: 27g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 64mg | Sodium: 742mg | Fiber: 7g | Sugar: 8g

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

This Crockpot Taco Soup Recipe only requires simple ingredients! From the ground beef to the taco seasoning, I’m pretty sure you already have them all! If you have time to spare before dinner, then this recipe is perfect! It may take you 8 hours to make this but I promise you that it is worth all the time and effort! You just have to put all the ingredients in the crockpot and let it do its thing! Dinner will be awesome, for sure. Enjoy!

Ingredients:

¼ c taco seasoning
1 bell pepper (diced)
19 ounces can of diced tomatoes (540 mL; include juices)
1 red onion (diced)
4.3 ounces can of green chiles (127 mL)
11.5 ounces can of corn kernels (340mL; drained)
3 c chicken stock (or homemade bone broth)
19 ounces can of black beans (540 mL; drained & rinsed)
1-pound lean ground beef

Serving Suggestions:

cilantro
sour cream
tortilla
strips
cheese
avocado

Directions:

Add the ground beef to the bottom of a 6-quart slow cooker, then break it into small chunks with a spatula.

Put the taco seasoning, bell pepper, tomatoes, onion, green chilis, corn, chicken stock, and black beans into the slow cooker with the ground beef. Stir everything until well incorporated.

Cover and seal the slow cooker, then cook everything for about 6 to 8 hours on a low setting. Dish out!

Serve right away with the toppings listed under ingredients. Enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days or 3 months inside the freezer. Reheat for a few minutes before serving again.

Nutrition Facts:

Serving: 1/8 of batch, Calories: 265 kcal | Carbohydrates: 34g | Protein: 23g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 38mg | Sodium: 413mg | Potassium: 814mg | Fiber: 9g | Sugar: 6g | Vitamin A: 773IU | Vitamin C: 34mg | Calcium: 56mg | Iron: 4mg

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Prep Time: 10 mins | Cook Time: 1 hr 15 mins | Total Time: 1 hr 25 mins | Yield: 6 Servings

These heavenly treats are packed with delicious flavors that will surely love! From the beef to the melted cheese on top, everything about them is perfect! You have got to give this recipe a try now. Enjoy!

Ingredients:

3 bell peppers, split in half and de-seeded through the stem
1 tbsp Worcestershire sauce
1 small yellow onion, diced
1/2 tsp Kosher salt
8 oz. brown mushrooms, minced
1 c beef broth
1/2 tsp fresh ground black pepper
8 oz. shredded cheddar cheese, divided
2 tbsp butter
2 tbsp ketchup
1 lb. lean ground beef

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Put a large cast-iron skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown. Move it to a clean plate.

Add butter into the same skillet and let it melt. Add the mushrooms and onions, then saute for a few minutes until soft.

Bring the ground beef back to the skillet together with salt, pepper, Worcestershire sauce, ketchup, and beef broth. Stir everything until well incorporated.

Fill each half bell pepper with the meat mixture and top with 1/2 of the cheese. Place them into a baking pan with a cover and arrange them in a single layer.

Place the baking pan in the preheated oven and bake the Philly Cheesesteak Stuffed Peppers for 45 minutes.

Remove the cover, then bake for 5 more minutes or until the cheese turns golden brown.

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.

Nutrition Facts:

Calories: 334 kcal | Carbohydrates: 9g | Protein: 28g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 97mg | Sodium: 739mg | Potassium: 680mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2385IU | Vitamin C: 77.9mg | Calcium: 300mg | Iron: 2.7mg

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