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PREP TIME: 20 MINS | COOK TIME: 2 HRS 30 MINS | TOTAL TIME: 2 HRS 50 MINS | YIELD: 10 servings

I always love this crockpot-baked Ziti. It is so easy to prep using only a few simple ingredients. A certified crowd-pleaser and the best penne meal you’ll ever make! Layer everything in your slow cooker and set it to cook for hours. Go home to this amazing and scrumptious baked Ziti. Enjoy this by itself or serve it with a simple side salad. You can also sprinkle some red pepper flakes for that perfect kick.

Ingredients

2 eggs
1 lb. UNCOOKED penne pasta
15 ounces tomato sauce
15 ounces ricotta cheese
⅓ c. freshly chopped basil
1 c. shredded mozzarella cheese
2 c. of freshly grated Parmesan cheese
2 (25 oz.) jars of pasta sauce

How to make Crock Pot Baked Ziti

Step 1: In a bowl, whisk the ricotta, eggs, and basil until well mixed.

Step 2: Place both jars of pasta sauce and tomato sauce in a large bowl. Mix well.

Step 3: Next, grate the Parmesan cheese. Keep it aside.

Step 4: To the bottom of a greased 6-quart slow cooker, pour in 2 ⅓ cups of pasta sauce. Then, add ⅓ of the uncooked penne. On top, evenly spread out half of the ricotta mixture, followed by half of the Parmesan cheese.

Step 5: On top, pour in additional 2 ⅓ cups of the sauce mixture, followed by another ⅓ of the uncooked penne.

Step 6: Evenly spread out the rest of the ricotta on top and sprinkle with the rest of the Parmesan cheese.

Step 7: Next, add the remaining ⅓ of the uncooked penne and top with the last 2 ⅓ cups of the sauce mixture.

Step 8: Put the lid on and set to cook for 2 to 3 hours on high or until the pasta is al dente.

Step 9: Add the mozzarella in the last couple of minutes of cooking and let it melt.

Step 10: When done, serve the baked Ziti immediately by itself or garnished with some red pepper flakes. Enjoy with garlic bread.

Nutrition Facts:

YIELD: 10 SERVING SIZE: 1
Amount Per Serving: CALORIES: 278 | TOTAL FAT: 13g | SATURATED FAT: 7g | TRANS FAT: 0g | UNSATURATED FAT: 4g | CHOLESTEROL: 73mg | SODIUM: 803mg | CARBOHYDRATES: 23g | FIBER: 2g | SUGAR: 3g | PROTEIN: 18g

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Prep time: 15 mins | Cook time: 4 hrs | Total time: 4 hrs 15 mins | Servings: 2.5 cups

If you love a good crockpot recipe, then this crockpot ham & cheese with potatoes is a must! It’s a great meal by itself and an amazing side dish that pairs perfectly with just about anything. This recipe is also perfect for busy moms and busy days. All you need to do is layer the ingredients in your crockpot and set it to cook for hours. This delicious ham & cheese with potatoes is a wonderful addition to your regular menu rotation.

I love crockpot recipes as they make my life easier. As a full-time working mom, I opt for easy recipes. Crockpot recipes like this ham & cheese with potatoes fit the bill. It’s a no-fuss, comes out great always, and does not require too much time and effort to pull off. If feeding a big crowd, you can easily double this recipe. And note that the cooking time of this ham & cheese with potatoes varies depending on your crockpot.

Ingredients

1 small white potato
1 small sweet potato
½ cup cut-up ham chunks
½ cup shredded cheddar cheese
1 teaspoon garlic powder
3 slices Muenster cheese
¾ cup heavy whipping cream
¼ cup flour

How to make Crockpot Ham & Cheese With Potatoes

Step 1: In half, slice the potatoes and cut them thinly.

Step 2: To a large bowl, add the potatoes, flour, and garlic powder. Toss to coat the potatoes.

Step 3: Using olive oil, grease your crockpot. On the bottom of the pot, layer half of the sliced potatoes and sprinkle with half of the shredded cheddar cheese and Muenster cheese followed by ham.

Step 4: Add the remaining sliced potatoes and top with the cheeses and ham.

Step 5: On top, add the heavy whipping cream.

Step 6: Cover and set to cook for 4 1/2 hours on low.

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Prep time: 10 mins | Cook time: 4 hrs | Total time: 4 hrs 10 mins | Servings: 4

Easily make this chicken and stuffing either in your crockpot or Instant Pot. For a filling meal, serve this with gravy and mashed potatoes.

Ingredients

1.5 tbsp Italian Seasoning
2 c. fresh green beans
10.5 ounces cream of chicken soup, low sodium
4 boneless, skinless chicken breasts
6-ounce box stuffing mix
8 ounces sour cream, (equivalent to 1 c.)
¾ c. low sodium chicken broth
Salt/Pepper

Optional stuffing additions:

1/2 c. celery, diced
1/2 c. onions, diced
1/4 c. dried cranberries
2 tsp dry rosemary
1/2 c. crumbled sausage, (cooked or raw)

How to make Crock Pot Chicken and Stuffing

Crock Pot Method:

Step 1: Sprinkle the chicken with Italian seasoning, salt, and pepper. On the bottom of a lightly greased crockpot, place the chicken.

Step 2: Place the soup, sour cream, stuffing, and half of the chicken broth in a large bowl. Mix well until combined.

Step 3: To the crockpot, add the stuffing and green beans. Cover the pot and set to cook for 4 hours on high or 6 to 7 hours on low.

Step 4: Once done, serve the chicken and stuff with mashed potatoes, gravy, and buttermilk biscuits. Enjoy.

Notes:

1. Add the remaining chicken broth, stir, and heat for 10 minutes more. Do this if you prefer an additional moisture.

2. If you desire a firmer stuffing, keep the lid closed for the last 30 to 40 minutes of cooking and cover the chicken with foil to keep them moist.

3. To brown the top of the chicken, bake for about 10 to 15 minutes at 400 degrees.

Instant Pot Method:

Step 1: Sprinkle the chicken with Italian seasoning, salt, and pepper.

Step 2: Into an Instant Pot, pour 3/4 c chicken broth and top with chicken.

Step 3: Seal and set to “Manual” or “Pressure Cook” for 14 minutes (if using frozen chicken) or 8 minutes (for fresh/defrosted chicken).

Step 4: Gently whisk the stuffing, cream of chicken soup, and sour cream as the chicken cooks until just mixed. Make sure not to overmix.

Step 5: Do a quick release of pressure when done, then press “Cancel”. Take the lid off.

Notes:

1. Place the frozen green beans over the chicken and set to cook for 2 minutes on “Manual” or “Pressure Cook”. When done, release the valve to allow the steam to escape before adding the stuffing on top.

2. To heat up the stuffing, close the lid and set it to cook for 4 minutes on “Manual” or “Pressure Cook”.

3. When done, serve the chicken and stuff immediately. Enjoy!

Nutrition Facts:

Calories: 565 kcal, Carbohydrates: 54g, Protein: 34g, Fat: 23g, Saturated Fat: 9g, Cholesterol: 115mg, Sodium: 1564mg, Potassium: 954mg, Fiber: 4g, Sugar: 14g, Vitamin A: 5370IU, Vitamin C: 14.4mg, Calcium: 163mg, Iron: 4mg

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PREP TIME: 10 MINS | COOK TIME: 8 HRS | TOTAL TIME: 8 HRS 10 MINS | SERVINGS: 4–6

If you are looking for the perfect method to cook perfectly tender potatoes, then you are in luck! These crockpot baked potatoes will blow your mind! All you need are olive oil, russet baking potatoes, and kosher salt. The toppings are optional, but highly recommend. I like mine with Greek yoghurt or sour cream and some freshly grated cheese. Pair these baked potatoes up with pork chops, chicken, or fish for a filling weeknight dinner that everyone will love!

Ingredients

Crockpot Potatoes:

2-3 tsp olive oil (1/2 tsp per potato)
Aluminium foil
4-6 russet baking potatoes
1-1 1/2 tsp kosher salt (1/4 tsp per potato)

Topping:

Chopped chives
Nonfat plain Greek yoghurt or sour cream
Cooked and crumbled bacon
Freshly grated cheese such as extra sharp cheddar

How to make Crock Pot Baked Potatoes

Step 1: After scrubbing the potatoes, dry them completely. Tear off a piece of aluminium foil large enough to fully wrap each potato. Using a fork, prick the potatoes. In the center of a foil, place a potato. Drizzle the potato with half tsp olive oil and sprinkle with 1/4 tsp kosher salt. On the surface of the potato, rub the salt. Now, tightly wrap the potato with the foil sheet and put it in the slow cooker. Repeat with the remaining potatoes.

Step 2: Cover and set to cook for 4 to 5 hours on high or 8 to 10 hours on low or until the potatoes have softened. To prevent the potatoes from being soggy, make sure not to overcook them.

Step 3: Take the potatoes out of the slow cooker very carefully and unwrap them. Split the potatoes and top with cheese, chives, bacon, and Greek yoghurt. Enjoy!

Note:

Adjust the cooking time depending on the size of the potatoes. Note that larger potatoes take longer to cook and smaller ones cook more quickly.

Nutrition Facts:

SERVING: 1medium/large (6 oz.) potato without toppings
CALORIES: 177 kcal, CARBOHYDRATES: 36g, PROTEIN: 6g, FAT: 2g, FIBER: 4g, SUGAR: 2g

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

Hearty, savory, rich, and very comforting. Easily make this thick and chunky beef stew in your slow cooker. It is a flavor-packed, healthy weeknight dinner that everyone will approve of!

This is a recipe that you can easily pull off. An inexpensive meal that is simmered all day in your slow cooker. A perfect recipe for busy days. The best part is you can make this in advance. Completely cool and store in the fridge. Before serving, simply heat this beef stew and serve hot.

Ingredients

2 tbsp extra virgin olive oil
1 lb lean chuck beef cut into cubes
2 celery stalks, cut into slices
1/2 c. snap peas, shelled
3 carrots large, sliced into thick rounds
2 potatoes of any variety medium, peeled and cut into bite-sized pieces
1 yellow onion, medium, chopped
1/2 c. red bell pepper, diced
2 garlic cloves, minced
2 tsp dried thyme (or 1 tablespoon fresh thyme leaves)
1 bay leaf
1/2 c. red wine optional beef broth
2 1/2 c. beef broth, low-sodium
1/4 c. flour (non-grain based flour for Whole30 plan)
2 tbsp tomato paste (optional, but helps to thicken up the stew)
1/4 c. flat parsley, chopped (optional for garnish)
1 tsp kosher or sea salt
3/4 tsp black pepper, divided

How to make Slow Cooker Thick and Chunky Beef Stew

Step 1: Toss the beef with flour until coated. In a skillet with extra-virgin olive oil, add the beef and cook over medium heat until browned. Then, transfer the browned beef to a slow cooker.

Step 2: To the slow cooker, add the rest of the ingredients except the parsley. Put the lid on and set to cook for 8 to 10 hours on low or until the beef is fork-tender. When done, take the bay leaf and discard it.

Step 3: Serve the beef stew immediately, garnished with some chopped parsley. Enjoy!

Nutrition Facts:

Serving: 1.5,cups | Calories: 275,kcal | Carbohydrates: 23g | Protein: 21g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 52mg | Sodium: 711mg | Potassium: 1044mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6856IU | Vitamin C: 41mg | Calcium: 57mg | Iron: 4mg | SmartPoints (Freestyle): 8

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PREP TIME: 10 MINS | COOK TIME: 4 HRS | TOTAL TIME: 4 HRS 10 MINS | SERVINGS: 5

A very comforting and filling slow cooker chicken fajita soup that you can easily prep in ten minutes. Throw everything in your slow cooker except the cheese and set to cook on low for a couple of hours. Then, shred the chicken and add the cheese. Once the cheese has melted, ladle this amazing soup into serving bowls and immediately serve with your favorite toppings such as sour cream, tortilla chips, diced avocado, and more.

Enjoy your favorite classic fajita at home. Put a fun twist to your usual fajita with this easy recipe. Serve a bowl of this melt-in-your-mouth chicken with beans, corn, spices, and melty cheese. Pair this with homemade cornbread for a hearty, warm, and satisfying weeknight dinner that your entire family will love!

Ingredients

1 c. salsa
1 lb boneless, skinless chicken breasts
2 10.75-oz. cans condensed cream of chicken soup
2 c. frozen corn
1 1/2 c. water
1 15-oz. can of black beans, drained and rinsed
1 tsp ground cumin
1 c. shredded cheddar cheese
1/2 tsp dried cilantro

Optional Toppings:

diced tomatoes
sour cream
green onions
lettuce
cilantro
tortilla strips
diced avocado

HOW TO MAKE SLOW COOKER CHICKEN FAJITA SOUP

Step 1: Using cooking spray, grease a slow cooker. To the bottom, add the chicken.

Step 2: Place the cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro in a medium-sized mixing bowl. Mix well until combined, then pour this over the chicken.

Step 3: Put the lid on and set it to cook for 4 to 6 hours on low. When done, take the chicken out and shred using two forks. Return the shredded chicken to the slow cooker and sprinkle with shredded cheese. Resume cooking for another 15 minutes until the cheese has melted.

Step 4: Serve the chicken fajita soup immediately with your preferred toppings. Enjoy!

Nutrition Facts:

Calories293kcal (15%), Carbohydrates20g (7%), Protein29g (58%), Fat12g (18%), Saturated Fat6g (30%), Cholesterol81mg (27%), Sodium562mg (23%), Potassium711mg (20%), Fiber3g (12%), Sugar2g (2%), Vitamin A476IU (10%), Vitamin C6mg (7%), Calcium192mg (19%), Iron2mg (11%)

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PREP TIME: 15 MINS | COOK TIME: 7 HRS | TOTAL TIME: 7 HRS 15 MINS | SERVINGS: 8

These chicken and dumplings are an easy, simple, and delicious meal made in your trusty slow cooker. Classic comfort food that my mom enjoys making. Growing up with this dish, I swear to stand by it for ages. This easy recipe is a shortcut version of Chicken and Dumplings with the same goodness that I crave over and over again.

This chicken and dumplings are made with a few simple ingredients. And the dumplings are made with prepared biscuit dough. Set this chicken and dumplings to cook in your crockpot on either low or high and come home to a scrumptious and filling weeknight dinner that your entire family will surely love!

Ingredients

2 tbsp butter
1 1/2-2 lbs boneless, skinless chicken breasts or thighs
1 medium onion, chopped
2 tsp dried parsley
1/4 tsp garlic powder
1/4 tsp poultry seasoning
2 cans, or boxes of cream of chicken soup
2 c. chicken broth
10 canned, REGULAR size, buttermilk biscuits (I use two small cans, each contains five biscuits)
1/2 tsp seasoned salt

How to make Easy Slow Cooker Chicken and Dumplings

Step 1: In the bottom of a slow cooker, place the chicken and top with chopped onions and 2 tbsp butter. Sprinkle the chicken with dried parsley, seasoning salt, poultry seasoning, and garlic powder.

Step 2: Pour in the chicken broth and cream of mushroom soup. Stir well. Cover and set to cook for 6 hours on low or 4 hours on high.

Step 3: Take the lid off after cooking. Using a spoon or fork, stir well, breaking the chicken apart into smaller pieces.

Step 4: Into quarters, chop the biscuits, and add them to the crockpot. Slightly push the biscuit dough down.

Step 5: Cover again and resume cooking for another 1 to 2 hours on high heat until the biscuits are completely cooked and start to turn golden brown.

Nutrition Facts:

Calories: 318 kcal | Carbohydrates: 23g | Protein: 22g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 67mg | Sodium: 1300mg | Potassium: 492mg | Sugar: 2g | Vitamin A: 240IU | Vitamin C: 6.2mg | Calcium: 37mg | Iron: 2.3mg

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

Melt-in-your-mouth pot roast tossed in ranch dressing mix, onion soup mix, butter, and pepperoncini. This crockpot recipe is another must-try. A mouthwatering weeknight dinner that is cooked low and slow for that incredibly delicious dining experience! Serve this buttery and scrumptious Mississippi pot roast over mashed potatoes with green beans and biscuits on the side for a filling meal perfect for your entire family!

If you have any leftovers (which I highly doubt), simply keep them in a freezer-safe bag and freeze for up to 2 months. This is excellent for an easy and quick meal, especially during busy days. Make sure to give this easy recipe a try very soon. Not only that, this tastes superb, but this smells super amazing, too!

Ingredients

½ c. (1 stick) butter
3 lb chuck roast
1 packet dry onion soup mix
1 packet ranch dressing mix
2 tbsp olive oil or vegetable oil
8 pepperoncini peppers
salt and pepper, to taste

How to make Crock Pot Mississippi Pot Roast

Step 1: Drizzle oil into the hot large skillet over high heat.

Step 2: Pat dry both sides of the pot roast with paper towels. Slightly season them with salt and pepper. Add the roast to the hot skillet and sear the first side. Flip using tongs and continue to sear the other side for 2 to 3 minutes more.

Step 3: To a slow cooker, transfer the meat and sprinkle with packets of the dry ranch dressing and onion soup mixes. On top, place a stick of butter and the peppers on and around the roast.

Step 4: Put the lid on and set it to cook for 8 hours on low.

Step 5: Using two forks, shred the meat, discarding the big fatty pieces.

Notes:

1. For an extra kick of flavor, cut up the peppers and stir them into the meat mixture.

2. Feel free to use unsalted butter if you are sensitive to sodium. Margarine is not advisable.

3. You can also use rump roast or sirloin tip instead of chuck roast.

Nutrition Facts:

Calories: 214 kcal | Carbohydrates: 7g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 1054mg | Potassium: 76mg | Vitamin A: 520IU | Vitamin C: 11.2mg | Calcium: 15mg | Iron: 0.1mg

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Prep time: 10 mins | Cook time: 2 mins | Total time: 12 mins | Yield: 6 SERVINGS

This Thai Peanut Butter is another amazing weeknight meal best served with rice. Spoon the delicious peanut sauce on top and garnish with green onions and more peanuts. This slow cooker dinner is the perfect easy and quick meal, excellent for busy days.

INGREDIENTS

2 lbs boneless, skinless chicken breasts, cut into 1” pieces
1 tbsp olive oil
1/3 c. cornstarch
3/4 c. creamy peanut butter
one 14-oz.can of coconut milk (lite is okay)
1/4 c. low-sodium soy sauce
2 tbsp rice wine vinegar
1/4 c. honey
2 tbsp lime juice
1 tsp sesame oil
1/2 to 1 tsp ground ginger, or to taste
pinch cayenne pepper, optional, and to taste
1/2 tsp garlic powder or 2 garlic cloves, finely minced
1/3 c. lightly salted peanuts, finely chopped for garnishing
2 tbsp green onions, sliced thin, optional for garnishing
1/4 c. fresh cilantro leaves (stems discarded), optional for garnishing
1/2 tsp salt, or to taste
1/2 tsp pepper, or to taste

How to make Slow Cooker Thai Peanut Chicken

Step 1: With a liner, line a 3 to 6-quart slow cooker. On the bottom of the liner or slice cooker, drizzle some olive oil.

Step 2: Add the chicken to a large, gallon-sized zip-top plastic bag along with the cornstarch, salt, and pepper. Close and seal the bag. Toss well to evenly coat the chicken. Transfer the chicken to the slow cooker and set it aside.

Step 3: Combine the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, ginger, garlic, and cayenne (optional) in a medium bowl until well mixed.

Step 4: Using the chicken, pour the mixture and evenly distribute using a spoon, coating all the pieces.

Step 5: Put the lid on and set to cook for 2 hours on high or 4 hours on low. Begin to check the chicken after 90 minutes if cooking on high or 3 hours on low. The chicken is done when the internal temperature reaches 165 degrees F.

Step 6: To a plate, transfer the chicken and spoon the extra cooking sauce on top. Before serving, garnish with some peanuts, cilantro, and green onions. Enjoy! You can keep any leftovers in an airtight container and store them in the fridge for up to 5 days or freeze them for up to 3 months.

NUTRITION FACTS:

YIELD: 6 SERVING SIZE: 1
Amount Per Serving: CALORIES: 725 | TOTAL FAT: 42g | SATURATED FAT: 18g | TRANS FAT: 0g | UNSATURATED FAT: 20g | CHOLESTEROL: 129mg | SODIUM: 868mg | CARBOHYDRATES: 31g | FIBER: 3g | SUGAR: 14 g | PROTEIN: 59g

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