Where do I even begin with stroganoff?! It’s a dish my family has been making on rotation for years and years. I personally love this Slow Cooker Chicken Stroganoff for it’s lighter flavor compared to hearty beef. It has all the same richness with sour cream and I add my secret ingredient of cream cheese to take it to a whole new level.

Made in the slow cooker, you’re able to prep it in about 30 minutes and the rest is hands-free cooking. Serve it over egg noodles as the classic pairing, but I will also recommend it’s great over mashed potatoes too.

why you’ll love this recipe

• A twist on the classic. Swap chicken for beef and it’s a whole new dish! My family loves this recipe any night of the week.
• Add more flavor with other ingredients. I love the recipe as is, but you can easily stir in Dijon mustard, dried herbs, and even Worcestershire sauce for some zing.
• No fancy ingredients. It’s as easy to shop for as it is to make! A win win.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Boneless skinless chicken breasts or thighs: Use chicken breasts or thighs here and make sure they are boneless.
• Cream of chicken soup: Adds creaminess to the stroganoff.
• Chicken broth or water: Gives richness to the sauce.
• Zesty Italian salad dressing mix: Adds bold flavor and spice.
• Salted butter: For richness, if you use unsalted, add an extra pinch of salt to taste.
• Whipped cream cheese: Another ingredient for creamy goodness. The whipped melts better than regular.
• Sour cream: Adds some tang and is signature to any stroganoff recipe.
• Egg noodles: For serving, boil according to package instructions.
• Sliced mushrooms: The classic veggie found in stroganoff, they add an earthy flavor.

Tools You’ll Need

• 6 Quart or Larger Crockpot
• Large Skillet
• Large Stock Pot
• Colander
• Whisk
• Measuring Cups and Spoons
• Cutting Board
• Chef’s Knife

how to make slow cooker chicken stroganoff

1. To a slow cooker, add cream of chicken soup, chicken broth, Italian dressing, and 4 tablespoons of the butter, melted. Whisk until combined.

2. Submerge the chicken pieces into the mixture.
3. Cover and cook on low for 5–7 hours or high for 2-3 hours, until the chicken is tender. Once cooked, shred the chicken directly in the slow cooker using two forks.
4. Dollop the whipped cream cheese and sour cream over the mixture. Cover and cook on high for 10 minutes. Meanwhile, cook egg noodles per package directions.

5. If serving with mushrooms, heat the remaining butter or oil in a skillet over medium heat. Add sliced mushrooms in a single layer. Let them cook undisturbed for a few minutes. Stir and continue cooking until tender and browned. Add water if necessary. Season with salt and pepper.

6. Mix the chicken mixture until the cream cheese and sour cream have dissolved.
7. Serve the chicken stroganoff over egg noodles (or rice or mashed potatoes) and top with the sautéed mushrooms. Garnish with parsley and parmesan if desired.

expert tips

• You’ll know the chicken is finished cooking when it’s fork tender, this means it shreds super easily!
• Be sure to combine the wet ingredients first before submerging the chicken. You want the chicken to be almost covered completely for even cooking.
• When buying chicken breasts or thighs, look for the same size. If one is too big or one is too small, then they will cook at uneven rates.
• Add the dairy ingredients at the end of cooking so the sauce doesn’t curdle. It’s my tried-and-true method for perfect creaminess.
• Always cook the mushrooms separately. This helps them to keep their texture and that rich flavor.

storage

Store any leftover slow cooker chicken stroganoff in an airtight container with a lid for up to 4 days. Reheat on the stovetop or in the microwave until warmed through. I suggest storing the noodles separately from the chicken stroganoff mixture.

You can easily freeze the stroganoff as well for up to 2 months. Thaw overnight in the fridge then reheat according to the instructions above.

Since this is a crock pot recipe, it’s easy to make it ahead of time. You can even cook the chicken the day before and reheat it, and stir in the creamy ingredients right before serving.

Frequently Asked Questions

more easy slow cooker recipes

• Slow Cooker Velveeta Mac and Cheese
• Slow Cooker Pulled Beef
• Slow Cooker Apricot Chicken
• Crockpot Honey Mustard Chicken

Print

Slow Cooker Chicken Stroganoff

This Slow Cooker Chicken Stroganoff is the best dinner recipe to prep in advance and will fill your house with comforting aromas. Use chicken breasts or thighs, and add mushrooms if you'd like, it's a family favorite that comes together with 10 ingredients.

Course Main Course

Cuisine American

Keyword chicken, pasta

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 8 servings

Calories 498kcal

Ingredients

• 2-2 1/2 pounds boneless skinless chicken breasts or thighs
• 10.5 ounce can cream of chicken soup
• 1/2 cup chicken broth or water
• 0.7 ounce packet Zesty Italian salad dressing mix
• 6 tablespoons salted butter divided
• 7.5 ounces whipped cream cheese
• 1/4 cup sour cream
• 12-16 ounces egg noodles
• 8 ounces sliced mushrooms
• Garnish: chopped fresh parsley optional

Instructions

• To a slow cooker, add cream of chicken soup, chicken broth, Italian dressing mix, and 4 tablespoons of the butter, melted. Whisk until combined.
• Submerge the chicken pieces into the mixture.
• Cover and cook on low for 5–7 hours or high for 2-3 hours, until the chicken is tender. Once cooked, shred the chicken directly in the slow cooker using two forks.
• Dollop the whipped cream cheese and sour cream over the mixture. Cover and cook on high for 10 minutes. Meanwhile, cook egg noodles per package directions.
• If serving with mushrooms, heat the remaining butter or oil in a skillet over medium heat. Add sliced mushrooms in a single layer. Let them cook undisturbed for a few minutes. Stir and continue cooking until tender and browned. Add water if necessary. Season with salt and pepper.
• Mix the chicken mixture until the cream cheese and sour cream have dissolved.
• Serve the chicken stroganoff over egg noodles (or over rice or mashed potatoes) and top with the sautéed mushrooms. Garnish with parsley if desired.

Notes

Storage: 

Store any leftover slow cooker chicken stroganoff in an airtight container with a lid for up to 4 days. Reheat on the stovetop or in the microwave until warmed through. I suggest storing the noodles separately from the chicken stroganoff mixture.

You can easily freeze the stroganoff as well for up to 2 months. Thaw overnight in the fridge then reheat according to the instructions above.

Since this is a crock pot recipe, it’s easy to make it ahead of time. You can even cook the chicken the day before and reheat it, and stir in the creamy ingredients right before serving.

Tips: 

• You’ll know the chicken is finished cooking when it’s fork tender, this means it shreds super easily!
• Be sure to combine the wet ingredients first before submerging the chicken. You want the chicken to be almost covered completely for even cooking.
• When buying chicken breasts or thighs, look for the same size. If one is too big or one is too small, then they will cook at uneven rates.
• Add the dairy ingredients at the end of cooking so the sauce doesn’t curdle. It’s my tried-and-true method for perfect creaminess.
• Always cook the mushrooms separately. This helps them to keep their texture and that rich flavor.

Nutrition

Calories: 498kcal | Carbohydrates: 39g | Protein: 40g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 168mg | Sodium: 791mg | Potassium: 906mg | Fiber: 2g | Sugar: 3g | Vitamin A: 663IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 2mg

The post Slow Cooker Chicken Stroganoff appeared first on Dinner in 321.

I grew up having pineapple ham many Easters in my family, it was a classic, and for good reason. The fruity flavor of the pineapple pairs perfectly with the smoky ham. A few years ago, I wanted to find an easier solution to cooking the ham and this Crockpot Pineapple Brown Sugar Ham was born.

It’s so simple to prep in about 15 minutes of hands-on time, and then I can use my oven for getting all the side dishes ready. I love that even when using the slow cooker, I can still have an impressive presentation with the pineapple rings on the outside. This pineapple ham happens to also be such a crowdpleaser, even little kids end up cleaning their plate! I think it’s all thanks to that sweet and fruity glaze.

Serve alongside my Cheesy Corn Casserole or Whipped Mashed Potatoes for the best meal.

Why You’ll love this Recipe

• Vintage ham recipe that’s easy to make. This slow cooker pineapple brown sugar ham takes almost no time to make! With 15 minutes of prep time, it cooks all day and fills your kitchen with the best aromas.
• Showstopping centerpiece to any holiday table. Every time I make this ham, I receive so many compliments from friends and family.
• Easy to pair with lots of side dishes. No matter the occasion, this ham goes with your classic holiday sides beautifully.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Fully cooked spiral boneless sliced ham or bone-in spiral sliced ham: You can use either here, whichever suits your fancy! Oftentimes the bone-in takes longer to cook, just keep that in mind. Also, be mindful of fitting it in your crockpot.
• Pineapple Bourbon Ham Glaze: Makes that beautiful caramelized finish on the ham and adds both a sweet and rich flavor to every bite.
• Pineapple slices: Gives that extra fruity flavor and impressive presentation.
• Brown sugar: Adds a bit more sweetness.
• Honey: Another sweetener that also adds some floral flavors.
• Dijon mustard: Rounds out the sugar and honey with tang and acid.
• Ground cinnamon and cloves: Both are optional, but I highly recommend using them. They are warming spices that add lots of depth of flavor to each bite.
• Cornstarch: Thickens the sauce nicely.
• Fresh parsley: Optional for garnish.

Tools You’ll Need

• Small Bowl
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Baster
• Crockpot
• Medium Saucepan or Skillet
• Flat Whisk

How to Make brown sugar Pineapple Ham

1. Grease the inside of a slow cooker with non-stick spray or butter. Place the ham inside, cut side down. If needed, trim excess fat from the surface.
2. In a bowl, combine the jar of Pineapple Bourbon Ham Glaze, 1/4 cup of the juice from the can of pineapple, brown sugar, honey, Dijon mustard, cinnamon and cloves (if using). Whisk until smooth.

3. Carefully pour the glaze evenly over the ham, making sure it coats the surface well. Situate the pineapple slices on top of the ham and secure with a toothpick.

4. Cover and cook on low for 5-6 hours or on high for 2-3 hours. Baste the glaze over the ham every 45-60 minutes.

5. Remove the ham from the slow cooker once it’s heated through. Carefully pour the liquid from the slow cooker into a saucepan and bring it to a gentle simmer over medium heat. Mix cornstarch with 2 tablespoon water to make a slurry, then whisk it into the simmering liquid. Cook for a few minutes until the glaze has thickened to your desired consistency.

6. Arrange the sliced ham on a serving platter. Drizzle the thickened pineapple glaze on top and garnish with fresh parsley, if desired.

Expert Tips

• Depending on if you buy a boneless or bone-in ham, the weight will change. A boneless ham will be 4 to 5 pounds, while a bone-in ham will be 5 to 7 pounds. Make sure they are spiral cut for easy slicing when it’s time to serve. Also be mindful of the shape/weight for fitting in your crockpot. You can trim it if needed.
• Be sure to baste every 45-60 minutes you are coking the ham for that beautiful presentation. This is the secret to making your brown sugar pineapple ham look like a magazine! It gives it that beautiful sheen every time, plus so much flavor too.
• When reducing your sauce, if it’s still too thin, simply mix more slurry to add to the saucepan. A slurry is a 1:1 ratio of cornstarch to water that thickens sauces like a professional restaurant. Start small with 1 to 2 tablespoons of each and add more as necessary. Simmer that sauce until thickened perfectly.
• Swap the pineapple for orange. If you want to change up the flavors, use orange instead of pineapple. I would use orange juice and orange marmalade rather than the pineapple bourbon sauce, and skip using orange slices. It’s also so delicious!
• If you didn’t or couldn’t get the Pineapple Bourbon Ham Glaze, you can purchase another store-bought jarred ham glaze. Or if your ham came with a ready-to-use glaze, you could use that too.

Storage

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven, microwave, or on the stovetop with a splash of broth or extra sauce if they are dry.

You can easily freeze slices of pineapple ham as well, just be sure to wrap well in plastic wrap and then foil and freeze for up to 2 months.

If you want to make this ham in advance, it’s easy to do so since it’s a slow cooker recipe and takes many hours to cook. Start the recipe in the morning hours before guests arrive and in the meantime, you can set the table and prepare the other side dishes!

Frequently Asked Questions

More holiday Side Dish recipes

• Baked Mac and Cheese
• Brown Sugar Baked Carrots
• Green Jello Salad
• Slow Cooker Scalloped Potatoes

Print

Crockpot Brown Sugar Pineapple Ham

This Crockpot Brown Sugar Pineapple Ham is the ultimate ham recipe to have on your holiday table. Easy to make with less than 10 ingredients, it's bold with flavor and almost effortless thanks to the handy slow cooker.

Course Main Course

Cuisine American

Keyword crockpot, holiday, holidays, pork, Slow cooker

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 16 servings

Calories 98kcal

Ingredients

• 4-5 pound fully cooked spiral boneless sliced ham or 5-7lb bone-in spiral sliced ham
• 8 ounce jar Pineapple Bourbon Ham Glaze see note for substitute
• 20 ounce can pineapple slices juice reserved
• 1/4 cup packed brown sugar
• 1/4 cup honey
• 2 tablespoons dijon mustard
• 1/2 teaspoon ground cinnamon optional
• 1/2 teaspoon ground cloves optional
• 3 tablespoons cornstarch
• Garnish: fresh chopped parsley. optional

Instructions

• Grease the inside of a slow cooker with non-stick spray or butter. Place the ham inside, cut side down. If needed, trim excess fat from the surface.
• In a bowl, combine the jar of Pineapple Bourbon Ham Glaze, 1/4 cup of the juice from the can of pineapple, brown sugar, honey, Dijon mustard, cinnamon and cloves (if using). Whisk until smooth.
• Carefully pour the glaze evenly over the ham, making sure it coats the surface well. Situate the pineapple slices on top of the ham and secure with a toothpick.
• Cover and cook on low for 5-6 hours or on high for 2-3 hours. Baste the glaze over the ham every 45-60 minutes.
• Remove the ham from the slow cooker once it’s heated through. Carefully pour the liquid from the slow cooker into a saucepan and bring it to a gentle simmer over medium heat. Mix cornstarch with 2 tablespoon water to make a slurry, then whisk it into the simmering liquid. Cook for a few minutes until the glaze has thickened to your desired consistency.
• Arrange the sliced ham on a serving platter. Drizzle the thickened pineapple glaze on top and garnish with fresh parsley, if desired.

Video

Notes

Storage:

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven, microwave, or on the stovetop with a splash of broth or extra sauce if they are dry.

You can easily freeze slices of pineapple ham as well, just be sure to wrap well in plastic wrap and then foil and freeze for up to 2 months.

If you want to make this ham in advance, it’s easy to do so since it’s a slow cooker recipe and takes many hours to cook. Start the recipe in the morning hours before guests arrive and in the meantime, you can set the table and prepare the other side dishes!

Tips

• Depending on if you buy a boneless or bone-in ham, the weight will change. A boneless ham will be 4 to 5 pounds, while a bone-in ham will be 5 to 7 pounds. Make sure they are spiral cut for easy slicing when it’s time to serve. Also be mindful of the shape/weight for fitting in your crockpot. You can trim it if needed.
• Be sure to baste every 45 minutes you are coking the ham for that beautiful presentation. This is the secret to making your brown sugar pineapple ham look like a magazine! It gives it that beautiful sheen every time, plus so much flavor too.
• When reducing your sauce, if it’s still too thin, simply mix more slurry to add to the saucepan. A slurry is a 1:1 ratio of cornstarch to water that thickens sauces like a professional restaurant. Start small with 1 to 2 tablespoons of each and add more as necessary. Simmer that sauce until thickened perfectly.
• Swap the pineapple for orange. If you want to change up the flavors, use orange instead of pineapple. I would use orange juice and orange marmalade rather than the pineapple bourbon sauce, and skip using orange slices. It’s also so delicious!
• If you didn’t or couldn’t get the Pineapple Bourbon Ham Glaze, you can purchase another store-bought jarred ham glaze. Or if your ham came with a ready-to-use glaze, you could use that too.

Nutrition

Calories: 98kcal | Carbohydrates: 25g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Sodium: 46mg | Potassium: 30mg | Fiber: 0.3g | Sugar: 24g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 0.2mg

The post Crockpot Brown Sugar Pineapple Ham appeared first on Dinner in 321.

Any recipe in the slow cooker is a winner in my book. They always turn out delicious and save me so much time and hassle in the kitchen. This Slow Cooker Velveeta Mac and Cheese is requested at so many parties in our house throughout the year. It takes me minimal time to assemble in the crockpot before it cooks the most flavorful cheese sauce!

I use macaroni noodles, but any fun shape you desire works well. It’s a dish both kids and adults love and is delicious served alongside ham, turkey, ribs, and more. Get ready to keep this macaroni and cheese recipe close by, it’s a keeper!

Why You’ll Love this Recipe

• 10 ingredient side dish. Forget the hassle of using several ingredients. This slow cooker mac and cheese uses a handful of staples to make every bite super cheesy.
• Pairs well with any menu. Whether it’s for a picnic, barbecue, holiday menu, or weeknight meal, this macaroni and cheese always has a place at the table.
• Add your own seasonings and proteins. Stir in seasonings like chili powder or cayenne for a twist, and add proteins like pulled pork or chicken to make it a complete meal.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Whole milk: The creaminess for the sauce.
• Evaporated milk: Concentrated milk that adds even more richness in flavor.
• Salted butter: The fat that gives decadence and a hint of salt to bring out the flavors.
• Ground white pepper: Adds a subtle spiciness to every bite.
• Dry ground mustard: Gives depth of flavor to the cheese sauce.
• Velveeta Cheese: The creamy cheese that melts so smoothly.
• Shredded sharp cheddar cheese: Additional cheese for an extra cheesy bite.
• Monterey jack cheese: Adds more meltiness and mild flavor to the sauce.
• Elbow macaroni: Noodles that are key to this crock pot mac and cheese.
• Paprika: Adds a pinch of color and warmth.

Tools You’ll Need

• Medium Pot
• Whisk
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Crockpot
• Cheese Grater

How to Make Slow Cooker Velveeta Mac and Cheese

1. Cook elbow macaroni in boiling salted water one minute less than the package calls for al dente. Drain. Once the pasta has cooled, toss with olive oil. Cover and refrigerate until ready to serve.

2. Grease the inside of a 6-quart slow cooker with nonstick spray or butter.
3. To the crockpot, add whole milk, evaporated milk, melted butter, salt, white pepper, and dry ground mustard (if using.)
4. Reserve 1/4 cup of the shredded cheeses for the top. Stir in the remaining cheeses and Velveeta into the mixture.

5. Cover and cook on low for 1 1/2-2 hours, stirring every 45 minutes.
6. Set the temperature to warm. Taste and adjust the seasonings as desired. Fold the cooked elbow macaroni into the cheese sauce.

7. Ten minutes prior to serving, sprinkle the reserved cheese on top followed by the paprika.

Expert Tips

• Be sure to grease the inside of the slow cooker. This helps no crust to form on the outside and keeps your cheesy sauce smooth and creamy.
• Boil the noodles separately. Guarantees that the macaroni will be al dente and not mushy in texture. Feel free to use other shapes of noodles too!
• Stir the cheese sauce frequently for even flavor and texture. It will allow all of the ingredients to melt together and combine nicely.
• Always reserve some extra shredded cheese for garnish. Topping with the shredded cheese right before serving adds that cheese pull-like quality that we all love.
• Try other cheeses in the sauce and grate them from the block. This creates the most melty consistency and also adds lots of delicious flavor.
• Boiling, draining, cooling, and storing pasta properly is crucial for food safety and preventing a clumpy mess. Cooling the pasta quickly to avoid the “danger zone,” coat it to prevent sticking, and use an airtight container. Cooked, plain pasta generally lasts 3 to 5 days in the refrigerator. 

Storage

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through. If the sauce is too thick, add a splash of milk to the Velveeta mac and cheese and stir until the desired consistency.

You definitely can freeze any leftovers as well, I just can’t guarantee they will be the same smooth and creamy consistency once thawed and reheated.

If you want to make it ahead of time, no worries! It’s the best recipe for that. Cook the cheese sauce and cool it down. Store in the fridge up to a day in advance. Cook the pasta, cool, and store covered in the fridge. Reheat the cheese sauce in the slow cooker. Add the noodles and toppings as the recipes notes.

Frequently Asked Questions

More Delicious Slow Cooker Recipes

• Slow Cooker Beef Tips and Gravy
• Crockpot Scalloped Potatoes
• Crockpot Honey Mustard Chicken
• Crockpot Cornbread Pudding

Print

Slow Cooker Velveeta Mac and Cheese

This Slow Cooker Velveeta Mac and Cheese takes 5 minutes to assemble before it cooks the cheese sauce low and slow for the perfect creamy consistency. With 3 cheeses, it's loaded with flavor in every bite and is a side dish fit for any occasion.

Course Side Dish

Cuisine American

Keyword cheese, crockpot, holiday, holidays

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 12 servings

Calories 391kcal

Ingredients

• 16 ounces elbow macaroni
• 2 tablespoons olive oil
• 3 cups whole milk
• 12 ounce can evaporated milk
• 1/2 cup salted butter melted
• 1 teaspoon salt
• 1 teaspoon ground white pepper
• 1 teaspoon dry ground mustard optional
• 8 ounces Velveeta Cheese cubed
• 1 cup shredded sharp cheddar cheese divided
• 1 cup shredded Monterey jack cheese divided
• 1/2 teaspoon paprika optional

Instructions

• Cook elbow macaroni in boiling salted water one minute less than the package calls for al dente. Drain. Once the pasta has cooled, toss with olive oil. Cover and refrigerate until ready to serve.
• Grease the inside of a 6-quart slow cooker with nonstick spray or butter.
• To the crockpot, add whole milk, evaporated milk, melted butter, salt, white pepper, and dry ground mustard (if using.)
• Reserve 1/4 cup of the shredded cheeses for the top. Stir in the remaining cheeses and Velveeta into the mixture.
• Cover and cook on low for 1 1/2-2 hours, stirring every 45 minutes.
• Set the temperature to warm. Taste and adjust the seasonings as desired. Fold the cooked elbow macaroni into the cheese sauce.
• Ten minutes prior to serving, sprinkle the reserved cheese on top followed by the paprika.

Video

Notes

Storage:

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through. If the sauce is too thick, add a splash of milk to the Velveeta mac and cheese and stir until the desired consistency.

You definitely can freeze any leftovers as well, I just can’t guarantee they will be the same smooth and creamy consistency once thawed and reheated.

If you want to make it ahead of time, no worries! It’s the best recipe for that. Cook the cheese sauce and cool it down. Store in the fridge up to a day in advance. Reheat the cheese sauce in the slow cooker, stovetop, or microwave and boil the noodles fresh. Stir to combine and serve!

Tips

• Be sure to grease the inside of the slow cooker. This helps no crust to form on the outside and keeps your cheesy sauce smooth and creamy.
• Boil the noodles separately. Guarantees that the macaroni will be al dente and not mushy in texture. Feel free to use other shapes of noodles too!
• Stir the cheese sauce frequently for even flavor and texture. It will allow all of the ingredients to melt together and combine nicely.
• Always reserve some extra shredded cheese for garnish. Topping with the shredded cheese right before serving adds that cheese pull-like quality that we all love.
• Try other cheeses in the sauce and grate them from the block. This creates the most melty consistency and also adds lots of delicious flavor.
• Boiling, draining, cooling, and storing pasta properly is crucial for food safety and preventing a clumpy mess. Cooling the pasta quickly to avoid the “danger zone,” coat it to prevent sticking, and use an airtight container. Cooked, plain pasta generally lasts 3 to 5 days in the refrigerator. 

Nutrition

Calories: 391kcal | Carbohydrates: 35g | Protein: 16g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 710mg | Potassium: 308mg | Fiber: 1g | Sugar: 7g | Vitamin A: 786IU | Vitamin C: 0.1mg | Calcium: 369mg | Iron: 1mg

The post Slow Cooker Velveeta Mac and Cheese appeared first on Dinner in 321.

During the cold weather months, comforting and cozy recipes are always on repeat in our house. This Slow Cooker Beef Tips and Gravy happens to be one of them. With an active prep time of 15 minutes, it’s ideal for a busy weekday when dinner feels impossible. Plus, with only 6 ingredients, it’s easy to shop for and affordable too!

It tastes just as delicious as making it in the oven or on the stovetop, my husband thinks it’s even better than our favorite Southern restaurant! I like to serve it over mashed potatoes or alongside some garlicky green beans for a complete meal.

Why You’ll Love this Recipe

• 6-ingredient dinner recipe. I like to keep all of the pantry ingredients for this slow cooker beef tips and gravy in my pantry for quick weeknight cooking.
• Hassle-free with rich flavor. One of my friends asked me once how I had the time to cook beef tips and gravy on a weekday. I told her my secret was the slow cooker!
• Easy to customize with your own flavors. I give you all of the methods to make the spice mixes and condensed soup from scratch. You can even add mushrooms or sautéed onions to the gravy for a richer bite.

Laura Ashley’s Tip: The cuts of beef that will yield the most tender results are chuck roast, sirloin, or tenderloin tips. Stew meat tips works as well, but if they’re a lower grade, they’ll be a bit more chewy.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• Chuck roast or stew meat: You can look for this already cut into 1 1/2-inch cubes if desired to cut down on the prep time.
• Condensed cream of mushroom soup: Buy regular or low-sodium here. You can also make my homemade version.
• Brown gravy mix: Buy the package of gravy mix for ease from the store. If you want to make this from scratch as well, see the substitutions section below.
• Dry onion soup mix: Another delicious addition to the gravy for rich onion flavor.
• Low-sodium beef broth: I like to use low-sodium or sodium-free here so that I can control the amount of salt myself with seasoning. The beef broth adds the rich flavor to the gravy.
• Olive oil (optional): Used for searing if you plan to do this step.
• Cornstarch (not pictured): For thickening the beef stock gravy to just the right consistency.

Tools You’ll Need

• Crockpot
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Cutting Board
• Chef’s Knife

How to Make Slow Cooker Beef Tips and Gravy

1. Season beef with seasoning salt or salt and black pepper as desired.

2. Optional Step: Heat oil in a large skillet. Once hot, sear the seasoned beef 1-2 minutes. Don’t overcrowd the pan. Sear in batches if needed.

3. To a crockpot, whisk together beef broth, cream of mushroom soup, the onion soup mix, and brown gravy mix. Once combined, add the beef as well as any of the pan juices.

4. Cover and cook on low 7-9 hours or high 4-6 hours.
5. In a small bowl, whisk together 2 tablespoons water and cornstarch. Stir the mixture into the crockpot. Cook on high for 10 minutes or until thickened.

6. Serve over your favorite rice, pasta, mashed potatoes, or light bread.

Expert Tips

• Add some veggies like sliced mushroom or onion and garlic to this delicious gravy. It’s totally up to you, but we’ve tried it both ways and loved it!
• You’ll know when the beef is done cooking when it’s very tender to the bite and rich in flavor. If it’s still tough and chewy, continue cooking!
• Searing the beef chunks first before slow cooking adds so much flavor. This helps the outside of the beef to brown nicely first, adding lots of rich flavor to every bite.
• If your gravy is too thin after slow cooking and adding the cornstarch slurry, simply add more cornstarch slurry and cook on high heat until thickened.

SUBSTITUTIONS

When substituting for chuck roast in recipes, you’ll want to choose cuts of meat that have similar characteristics in terms of flavor, marbling, and tenderness. Some other cuts that can be suitable alternatives for chuck roast are bottom round roast, top sirloin roast or chuck eye roast.

If you’d prefer homemade versions of the ingredients in this recipe here’s how you can make the:

• My homemade cream of mushroom soup is simple, rich and delicious!
• A homemade version of Lipton Onion Soup Mix can be used instead of store-bought. Simply combine 2 ½ tablespoons dried minced onion, 4 cubes regular or reduced sodium beef bouillon, crumbled, 1 teaspoon onion powder, ⅛ teaspoon salt, ⅛ teaspoon ground black pepper. This is the equivalent to 1- 1 ounce packet from the box.
• A homemade version of Brown Gravy Mix can be used instead of store-bought. Simply combine 1 2/3 cups cornstarch, 6 tablespoons beef bouillon powder (regular or low sodium), 2 teaspoons onion powder, 1 teaspoon garlic powder, 1/2 teaspoon black pepper. You’ll need to use 2-3 tablespoons of this homemade version in the recipe.

What to Serve with Slow Cooker Beef and Gravy

There are so many options, here are several ways we have served it at home!

• Whipped Mashed Potatoes
• Over egg noodles
• Whipping Cream Biscuits
• 3-Ingredient Savory Rice
• Buttered Potatoes

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.

Slow cooker beef and gravy also freezes well. Once it’s cooled to room temperature, place in a container to freeze for up to 2 months. Thaw overnight in the fridge and reheat as stated above.

Frequently Asked Questions

More Delicious Slow Cooker recipes

• Slow Cooker Pulled Beef
• Slow Cooker Teriyaki Pork Ribs
• Crockpot Honey Mustard Chicken
• Slow Cooker Pot Roast

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Slow Cooker Beef Tips and Gravy

This Slow Cooker Beef Tips and Gravy tastes like you roasted this beef all day, when really the crockpot did all of the cooking for you. With an active prep time of 15 minutes, this is as simple as beef tips and gravy can be.

Course Main Course

Cuisine American

Keyword beef

Prep Time 15 minutes minutes

Cook Time 4 hours hours 30 minutes minutes

Total Time 4 hours hours 45 minutes minutes

Servings 6 Servings

Calories 444kcal

Ingredients

• 2 tablespoons olive oil if searing first
• seasoning salt or salt and black pepper amount as desired
• 2 1/2-3 pounds cubed chuck roast or stew meat 1 1/2-2 inch cubes
• 32 ounces low-sodium beef broth
• 10.5 ounce can condensed cream of mushroom soup regular or low-sodium
• 0.87 ounce packet brown gravy mix regular or lower sodium
• 1 ounce packet dry onion soup mix
• 2 tbsp cornstarch

Instructions

• Season beef with seasoning salt or salt and black pepper as desired.
• Optional Step: Heat oil in a large skillet. Once hot, sear the seasoned beef 1-2 minutes. Don't overcrowd the pan. Sear in batches if needed.
• To a crockpot, whisk together beef broth, cream of mushroom soup, the onion soup mix, and brown gravy mix. Once combined, add the beef as well as any of the pan juices.
• Cover and cook on low 7-9 hours or high 4-6 hours.
• In a small bowl, whisk together 2 tablespoons water and cornstarch. Stir the mixture into the crockpot. Cook on high for 10 minutes or until thickened.
• Serve over your favorite rice, pasta, mashed potatoes, or light bread.

Video

Notes

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.

Slow cooker beef and gravy also freezes well. Once it’s cooled to room temperature, place in a container to freeze for up to 2 months. Thaw overnight in the fridge and reheat as stated above.

Expert Tips

• Add some veggies like sliced mushroom or onion and garlic to this delicious gravy. It’s totally up to you, but we’ve tried it both ways and loved it!
• You’ll know when the beef is done cooking when it’s very tender to the bite and rich in flavor. If it’s still tough and chewy, continue cooking!
• Searing the beef chunks first before slow cooking adds so much flavor. This helps the outside of the beef to brown nicely first, adding lots of rich flavor to every bite.
• If your gravy is too thin after slow cooking and adding the cornstarch slurry, simply add more cornstarch slurry and cook on high heat until thickened.

Nutrition

Serving: 1Serving | Calories: 444kcal | Carbohydrates: 10g | Protein: 40g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 997mg | Potassium: 1276mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 0.2mg | Calcium: 79mg | Iron: 4mg

The post Slow Cooker Beef Tips and Gravy appeared first on Dinner in 321.

Every Thanksgiving when the sweet potatoes come to the dinner table, there are always lots of smiles and shrieks of joy. Our Crockpot Sweet Potato Casserole has all of the same flavors of the classic recipe with minimal work and clean up. I like to call it our hassle-free version of the recipe because the slow cooker does all the work for you.

It’s truly a lifesaver of a holiday dish because it let’s me focus on entertaining guests and also frees up oven space to use for cooking other recipes (like the turkey!). You should definitely give it a try. It pairs so nicely with our Southern Cornbread Dressing and Whipped Mashed Potatoes.

Why You’ll Love this Recipe

• 8 ingredient sweet potato recipe. This is so simple and a recipe you don’t have to worry about on Thanksgiving Day thanks to your crockpot. Most of the ingredients are pantry staples you probably already have at home.
• Foolproof sweet potato casserole for beginner cooks. If you are making a holiday meal for the first time, try out these potatoes! They’re hassle-free and everyone will be asking for seconds.
• Prep in advance for minimal work on the holiday. You can measure out the ingredients and slice the sweet potatoes the day before. The day of the big meal all you have to do is place everything into the crockpot.

Laura Ashley’s Tip: Add nuts if you desire, chopped pecans or walnuts would be delicious!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Brown sugar: Adds nice caramel notes and sweetens the potatoes perfectly.
• Maple syrup: Gives light caramel flavor plus extra sweetness to the potatoes.
• Salted butter: Adds richness and fat in every bite. We like salted since it helps to season the mixture.
• Vanilla extract: Just a little bit helps to bring out all the sweetness of the different ingredients.
• Ground cinnamon: The warming spice we all love in sweet potatoes.
• Ground nutmeg: A second spice that has warming flavor and compliments the cinnamon so nicely.
• Large sweet potatoes: You’ll want about 4 pounds to make the base of this classic Thanksgiving side dish.
• Mini marshmallows: The sweet and pillowy goodness on top! Mini is best so they melt evenly in your slow cooker.

Tools You’ll Need

• Measuring Cups and Spoons
• Liquid Measuring Cups
• Crockpot
• Chef’s Knife
• Cutting Board
• Butane Torch
• Butane

How to Make Crockpot Sweet Potato Casserole

1. Grease the inside of a 6 quart or larger crockpot with butter or nonstick spray.
2. Peel, clean, and slice sweet potatoes in 1/2-inch slices.

3. In a microwave safe bowl, combine maple syrup, brown sugar, and butter. Cook in the microwave in 30 second intervals until the mixture has melted and sugar has dissolved. 
4. Stir vanilla extract, ground cinnamon, ground nutmeg, and salt to the mixture .

5. Place the sliced sweet potatoes in the slow cooker. Pour the melted mixture evenly over the top.

6. Cover and cook on low for 4-6 hours or high for 2-3 hours, stirring every 30 minutes, until the sweet potatoes are fork tender. 
7. Add marshmallows to the top of the sweet potatoes. Optional, brûlée the tops of the marshmallows with a mini blow torch.

8. Scoop and serve hot.

Expert Tips

• Be sure to dissolve the sugar into the butter in the microwave before adding into the slow cooker. This is essential for allowing the sugar to evenly sweeten the potatoes as they cook for many hours.
• Slice the sweet potatoes into even thicknesses so they cook at the same rate. If some potatoes are thickly sliced and some are thin, you chance not having your potatoes fully tender when you you are ready to serve.
• Make sure you stir every 30 minutes while cooking. This guarantees that the potatoes cook evenly and also let’s you see if they are tender or not.
• Add the marshmallows at the end of cooking. Stirring some into the potatoes also helps to sweeten them and gives the potatoes that creamy texture.
• Toast without a torch. If you don’t have a mini torch, add the potatoes to an oven safe dish, top with marshmallows, and broil in the oven. Watch it closely.
• Make ahead. You can pre-slice the sweet potatoes and store them in water in the fridge for up to 24 hours. Drain and pat dry before cooking.
• Add crunch. Finish with toasted pecans, walnuts, or even candied nuts for texture.

What to serve with slow cooker sweet potato casserole

You have to serve this delicious classic among all the other holiday fix-ins. Here is what we always like to make:

• Sour Cream Mashed Potatoes
• Crockpot Scalloped Potatoes
• Slow Cooker Turkey Breast
• Turkey and Stuffing Roll Ups
• Turkey Tenderloin
• Whole Berry Cranberry Sauce

Storage

Store any leftover slow cooker candied sweet potatoes in an airtight container in the fridge for up to 4 days. Reheat in a 350ºF oven or in the microwave for a couple of minutes until warmed through. You can add more marshmallows if you want.

You can freeze the leftovers for up to 2 months as well, just thaw them in the fridge overnight and reheat according to the instructions above.

Frequently Asked Questions

More Delicious Holiday Side Dishes

• Semi-Homemade Cranberry Sauce
• Cheesy Corn Casserole
• Pineapple Casserole
• Cushaw Pie

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Crockpot Sweet Potato Casserole

This Crockpot Sweet Potato Casserole is the easiest holiday side dish recipe that will be the hit of the whole meal. It's a great recipe for beginner cooks and is also easy to prep in advance, keeping entertaining stress-free.

Course Side Dish

Cuisine American

Keyword holiday, holidays

Prep Time 15 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 45 minutes minutes

Servings 12 servings

Calories 264kcal

Ingredients

• 1/2 cup maple syrup
• 1/2 cup packed brown sugar
• 1/2 cup salted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 4 large sweet potatoes peeled and sliced (about 4 pounds)
• 2 cups mini marshmallows

Instructions

• Grease the inside of a 6 quart or larger crockpot with butter or nonstick spray.
• In a microwave safe bowl, combine maple syrup, brown sugar, and butter. Cook in the microwave in 30 second intervals until the mixture has melted and sugar has dissolved.
• Stir vanilla extract, ground cinnamon, ground nutmeg, and salt to the mixture .
• Place the sliced sweet potatoes in the slow cooker. Pour the melted mixture evenly over the top.
• Cover and cook on low for 4-6 hours or high for 2-3 hours, stirring every 30 minutes, until the sweet potatoes are fork tender.
• Add marshmallows to the top of the sweet potatoes. Optional, brûlée the tops of the marshmallows with a mini blow torch.
• Scoop and serve hot.

Video

Notes

Storage: 

Store any leftover slow cooker candied sweet potatoes in an airtight container in the fridge for up to 4 days. Reheat in a 350ºF oven or in the microwave for a couple of minutes until warmed through.

You can freeze the leftovers for up to 2 months as well, just thaw them in the fridge overnight and reheat according to the instructions above.

Tips: 

Expert Tips

• Be sure to dissolve the sugar into the butter in the microwave before adding into the slow cooker. This is essential for allowing the sugar to evenly sweeten the potatoes as they cook for many hours.
• Slice the sweet potatoes into even thicknesses so they cook at the same rate. If some potatoes are thickly sliced and some are thin, you chance not having your potatoes fully tender when you you are ready to serve.
• Make sure you stir every 30 minutes while cooking. This guarantees that the potatoes cook evenly and also let’s you see if they are tender or not.
• Add the marshmallows at the end of cooking. Stirring some into the potatoes also helps to sweeten them and gives the potatoes that creamy texture.
• Toast without a torch. If you don’t have a mini torch, add the potatoes to an oven safe dish, top with marshmallows, and broil in the oven. Watch it closely.
• Make ahead. You can pre-slice the sweet potatoes and store them in water in the fridge for up to 24 hours. Drain and pat dry before cooking.
• Add crunch. Finish with toasted pecans, walnuts, or even candied nuts for texture.

Nutrition

Calories: 264kcal | Carbohydrates: 48g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 182mg | Potassium: 428mg | Fiber: 3g | Sugar: 27g | Vitamin A: 16315IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg

The post Crockpot Sweet Potato Casserole appeared first on Dinner in 321.

Our green beans in the slow cooker are inspired by the classic Southern green beans and potatoes that my grandma always made growing up. We add ham hock and lots of onion and garlic for a rich and hearty flavor. Plus, by using the crockpot, cleanup is a breeze too.

Using the slow cooker is great for entertaining, so you can focus on the main course and your guests, rather than a complicated menu. We love a slow cooker meal around here, be sure to also try our Crock Pot Scalloped Potatoes and Slow Cooker Pot Roast.

Why you’ll love this recipes

• Hands-free side dish. Whether you’re hosting a crowd or just making a weeknight meal, this is a side dish you can prep in 10 minutes and the slow cooker does all the actual cooking for you.
• Versatile for serving. No matter the dinner menu, we guarantee these crockpot green beans have a place at the table.
• Customize the flavors. You can make them spicy, add more garlic, Worcestershire, and other spices if you desire.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Fresh green beans: The key ingredient, you can buy these already with the ends trimmed at the store if you desire.
• Ham hocks: Adds nice smokiness to the broth in the slow cooker. Once they become tender after several hours of cooking, you’ll want to shred the meat for delicious flavor.
• Chicken broth: The cooking liquid for the green beans.
• Dried minced onion or diced yellow or sweet onion: Use dried if that’s easiest or you can use regular yellow onion as well.
• Garlic powder: Infuses the broth with garlic flavor.
• Seasoning salt or salt and black pepper: Adds nice garlic, salt, and pepper into every bite.
• Halved baby new potatoes: We love adding potatoes into our green beans for extra heartiness.

Tools You’ll Need

• Measuring Cups and Spoons
• Liquid Measuring Cups
• Crockpot

how to make crockpot green beans

1. Place the ham hocks at the bottom of the crockpot.
2. Add the fresh green beans on top. If using, add the diced new potatoes.
3. Pour in chicken broth.

4. Season with dried minced onion, garlic powder and seasoning salt or salt and black pepper.

5. Cover and cook on low for 6-7 hours, until the green beans are tender and the ham hocks are pull apart tender.
6. Remove the ham hocks, shred the meat off the bones, and return the meat to the crockpot.

7. Using a slotted spoon, transfer the green beans, potatoes, and ham into a serving bowl. Pour your desired amount of broth on top.

expert tips

• Be sure to put the ham hocks at the bottom of the crockpot. This is key, they take a long time to cook so you want to make sure they are fully submerged in the chicken broth.
• If you like a crisp-tender green bean then cook them for less time. You’ll want to cook for 5 hours instead of 6. If you like your green beans very tender, then cook for 7 hours. If you like extra crisp beans, add the beans after the ham hocks have cooked for 3-4 hours.
• Make it spicy. If desired, you can serve with hot sauce or stir red chili flakes into the broth before serving.
• Swap the potatoes. We use new potatoes here, but Russets or Yukon gold also work well.
• Bacon or ham instead of Ham Hocks. If your store doesn’t have ham hocks, you can substitute it with bacon or ham. Simply cook a 1/2 pound of either until crispy on the stove top and drain the grease. Add half of it to the crockpot with the green beans and cook to desired green bean tenderness. Once it’s done, transfer everything to a bowl and garnish with the rest of the cooked meat.
• Cook on High. Ham hocks need a longer slower cook time to become tender. Depending on the size of your ham hocks, it’s possible they’ll be tender in 4 hours on high heat. If you prefer a faster cook, you can also use the above bacon or ham method and cook on high for 2-3 hours.

what to serve with green beans in the crockpot

There are so many options, these slow cooker green beans and potatoes can be served alongside chicken, steak, salmon, ham…you name it, this side dish is delicious with it!

• Bacon Cheeseburger Meatloaf
• Braised Chuck Roast
• Shake and Bake Pork Chops
• Kentucky Fried Chicken
• Beef Cobbler

storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop in a skillet with some of the broth for a couple of minutes.

These slow cooker green beans shouldn’t be frozen, they will be quite mushy in texture once they’re thawed.

Frequently Asked Questions

more easy slow cooker recipes

• Crockpot Cornbread Pudding
• Crockpot Mashed Potatoes
• Slow Cooker Red Beans and Rice
• Crockpot Chicken and Noodles

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Crockpot Green Beans

These Crockpot Green Beans are the coziest side dish recipe to pair with any meal. With just 10 minutes of prep time, the slow cooker does all of the work for you. We add ham hocks for a smoky, rich flavor and potatoes for a hearty bite the whole family loves.

Course Side Dish

Cuisine American

Keyword vegetables

Prep Time 10 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 10 minutes minutes

Servings 8 servings

Calories 163kcal

Ingredients

• 2-2 1/2 pounds trimmed fresh green beans see note about tenderness tips
• 2-3 ham hocks
• 32 ounces chicken broth
• 1 tablespoon dried minced onion or 1/4 cup diced yellow or sweet onion
• 2 teaspoons garlic powder
• 1 teaspoon seasoning salt or salt and black pepper
• 1-2 cups halved baby new potatoes optional

Instructions

• Place the ham hocks at the bottom of the crockpot.
• Add the fresh green beans on top. If using, add the diced new potatoes.
• Pour in the chicken broth.
• Season with dried minced onion, garlic powder and seasoning salt or salt and black pepper.
• Cover and cook on low for 6-7 hours, until the green beans are tender and the ham hocks are pull apart tender.
• Remove the ham hocks, shred the meat off the bones, and return the meat to the crockpot.
• Using a slotted spoon, transfer the green beans, potatoes, and ham into a serving bowl. Pour your desired amount of broth on top.

Video

Notes

Storage:

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop in a skillet with some of the broth for a couple of minutes.

These slow cooker green beans shouldn’t be frozen, they will be quite mushy in texture once they’re thawed.

 

Tips

 

• Be sure to put the ham hocks at the bottom of the crockpot. This is key, they take a long time to cook so you want to make sure they are fully submerged in the chicken broth.
• If you like a crisp-tender green bean then cook them for less time. You’ll want to cook for 5 hours instead of 6. If you like your green beans very tender, then cook for 7 hours. If you like extra crisp beans, add the beans after the ham hocks have cooked for 3-4 hours.
• Make it spicy. If desired, you can serve with hot sauce or stir red chili flakes into the broth before serving.
• Swap the potatoes. We use new potatoes here, but Russets or Yukon gold also work well.
• Bacon or ham instead of Ham Hocks. If your store doesn’t have ham hocks, you can substitute it with bacon or ham. Simply cook a 1/2 pound of either until crispy on the stove top and drain the grease. Add half of it to the crockpot with the green beans and cook to desired green bean tenderness. Once it’s done, transfer everything to a bowl and garnish with the rest of the cooked meat.
• Cook on High. Ham hocks need a longer slower cook time to become tender. Depending on the size of your ham hocks, it’s possible they’ll be tender in 4 hours on high heat. If you prefer a faster cook, you can also use the above bacon or ham method and cook on high for 2-3 hours.

Nutrition

Calories: 163kcal | Carbohydrates: 4g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 46mg | Sodium: 862mg | Potassium: 288mg | Fiber: 1g | Sugar: 1g | Vitamin A: 0.5IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg

The post Crockpot Green Beans appeared first on Dinner in 321.

Whether you’re craving something creamy and comforting or hearty and savory, this roundup has something for everyone. These recipes are set-it-and-forget-it easy, perfect for busy weekdays, game days, or lazy weekends when you just want dinner ready with minimal effort. Let’s dive into these slow-cooked favorites that your family will love again and again!

1. Slow Cooker Pulled Beef

Juicy, tender, and full of rich, beefy flavor, this pulled beef practically melts in your mouth. Pile it on buns for sandwiches, over mashed potatoes, or alongside roasted veggies for a hearty meal.

2. Slow Cooker Teriyaki Pork Ribs

Sticky, sweet, and savory ribs slow-cooked to perfection in a homemade teriyaki sauce. These are finger-lickin’ good and perfect for game day or a weekend dinner.

3. Crock Pot Scalloped Potatoes

Creamy, cheesy layers of sliced potatoes slow-cooked until tender and golden around the edges. This one’s the ultimate side dish for any occasion.

4. Easy Slow Cooker Pork Roast

Simple ingredients, big flavor. This juicy pork roast cooks low and slow until it’s fork-tender and ready to serve with gravy.

5. Crockpot Sausage Tortellini Soup

A creamy, flavorful soup loaded with Italian sausage, cheese tortellini, spinach, and tomatoes, a bowl of pure comfort that’s ready when you are.

6. Crockpot Chicken and Stuffing Casserole

An easy family favorite! Tender chicken, savory stuffing, and creamy soup come together for a cozy, satisfying one-pot meal.

7. Slow Cooker Hamburger Helper

A homemade twist on a classic favorite, ground beef, noodles, and a creamy, cheesy sauce that’s kid-approved and weeknight-perfect.

8. Easy Slow Cooker Beef Stew

Tender chunks of beef, potatoes, carrots, and peas simmer all day in a rich broth for a hearty stew that tastes like it took all afternoon (because it did, but your slow cooker did the work!).

9. Crock Pot Mashed Potatoes

Creamy, buttery, and hands-free. These mashed potatoes are perfect for holidays or any meal where you just want perfect potatoes without the hassle.

10. Soup Beans

A Southern staple made easy, simple ingredients, smoky flavor, and that perfect “all-day” simmer that only a slow cooker can create. Serve with cornbread or hoecakes for the ultimate comfort meal.

11. Crock Pot Beef and Noodles

Tender beef and egg noodles in a rich, savory gravy. It’s hearty, filling, and the perfect cozy dinner when you need a big bowl of comfort.

12. Crock Pot Chicken Spaghetti

Creamy, cheesy, and loaded with tender chicken, this slow cooker version of a Southern classic is sure to be a crowd favorite.

13. Slow Cooker Pork Chops with Apples

Sweet and savory come together beautifully here. Tender pork chops paired with apples and a light sauce for a comforting fall-inspired dish.

14. Mississippi French Dip Sandwiches

Juicy, flavorful shredded beef slow-cooked with pepperoncini and au jus. Serve it on hoagie rolls with melted provolone for the best sandwiches ever.

15. Slow Cooker Beef Brisket

This one’s all about that deep, smoky flavor, perfectly tender brisket that’s great for sandwiches, tacos, or Sunday dinner.

16. Crock Pot Pizza Casserole

All your favorite pizza flavors in a cheesy, saucy pasta casserole that’s made right in the slow cooker. A hit with kids and adults alike!

17. Crock Pot Sloppy Joes

Sweet, tangy, and savory, these easy sloppy joes are perfect for busy weeknights or feeding a crowd.

18. Crockpot Chicken and Noodles

Tender shredded chicken and egg noodles in a creamy broth. It’s cozy, simple, and tastes just like grandma used to make.

19. Slow Cooker Red Beans and Rice

A Louisiana classic made easy, smoky sausage, red beans, and Cajun seasonings cook together for a comforting, flavorful dish that’s pure Southern soul.

20. Slow Cooker Cube Steak

Tender beef simmered in rich gravy until melt-in-your-mouth delicious. Serve it over mashed potatoes or rice for a satisfying dinner.

21. Green Enchilada Chicken Soup

Creamy, zesty, and packed with flavor, shredded chicken, green enchilada sauce, and cheese come together in this cozy, Tex-Mex inspired soup. Of these 25 can’t miss crockpot recipes, I probably make this one the most!

22. Crock Pot Pork Roast with Gravy

If you love classic, down-home flavor, this one’s for you! A juicy pork roast slow-cooked in rich, savory gravy, it’s Sunday dinner perfection any day of the week.

23. Costa Vida Sweet Pork

A restaurant favorite you can now make at home! This sweet, tender pork is packed with flavor and perfect for tacos, salads, burrito bowls, or nachos.

24. Easy Slow Cooker White Chicken Chili

Creamy, hearty, and full of cozy Southwest flavor. With tender chicken, beans, green chiles, and spices, it’s a bowl of warmth that’s perfect any time of year.

25. Slow Cooker Country-Style Ribs

These meaty ribs turn fall-apart tender in your slow cooker. Smothered in barbecue sauce, they’re an easy, crowd-pleasing dinner you’ll want on repeat.

Tips for Crockpot Success

• Brown your meat first when you can. It adds so much flavor.
• Don’t overfill your crockpot (2/3 full is ideal).
• Layer wisely: hearty veggies like carrots and potatoes go on the bottom.
• Avoid lifting the lid too often. It adds 20–30 minutes to cook time each peek!
• Use liners or cooking spray for easy cleanup.

Final Thoughts

These 25 Easy Crockpot Recipes for Dinner prove that delicious, comforting meals don’t have to take all day, even if they taste like they did. Whether you’re feeding your family or meal prepping for the week, your slow cooker is about to become your favorite kitchen helper.

Which recipe will you try first? Let me know below, and don’t forget to pin this post so you can come back for cozy dinner inspiration all year long!

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Green Enchilada Chicken Soup (Crockpot)

Green Enchilada Soup is an easy Crockpot soup that takes less than 10 minutes to prep and has all the yummy cozy, zesty, savory notes you’re looking for on a cold night! Turn classic green chicken enchiladas into a creamy soup using canned green enchilada sauce and salsa verde.

Course Main Course, Soup

Cuisine American

Keyword chicken, crockpot

Prep Time 10 minutes minutes

Cook Time 7 hours hours 20 minutes minutes

Total Time 7 hours hours 30 minutes minutes

Servings 14 servings

Calories 262kcal

Ingredients

• 3-3 1/2 pounds boneless, skinless chicken breasts or thighs
• 30 ounces green enchilada sauce
• 29 ounces chicken broth
• 1 (15.5-ounce) can white beans, such as cannellini or navy drained and rinsed
• Taco or Adobo seasoning optional
• 1 tablespoon cornstarch
• 1 cup half and half
• 8 ounces shredded monterey jack cheese divided
• 4 ounces 1/3-less fat cream cheese softened
• 1/2 cup salsa verde
• Optional Toppings: tortilla chips, cilantro, lime wedges, shredded cheese

Instructions

• To a Crockpot, whisk together enchilada sauce, chicken broth, white beans and seasoning (if using).
• Add the chicken, coat well, cover, and cook on high 4-5 hours or low 7-8. 
• Remove the chicken from the Crockpot. Whisk together the half & half and cornstarch and add to the crockpot.
• Stir in 6 ounces of the shredded cheese, cream cheese, and salsa verde. Cook on high for 5 minutes. 
• Meanwhile, shred the chicken. Stir all the ingredients together and add the shredded chicken back to the crockpot. Serve and garnish as desired.

Video

Notes

Tips and Substitution

• If possible, use freshly grated Monterey Jack cheese. Packaged pre-shredded cheese has a necessary starch coating to prevent clumping, but this can affect its melting ability.
• To soften your cream cheese, you can place it on a microwave-safe dish and microwave for 5-10 seconds. If using the 1/3-less fat version, having it out at room temperature for at least 30 minutes should soften it well enough for melting.
• If you would rather not use cream cheese, add 1/2 cup to 1 cup heavy cream
• To thin the soup: if your soup is too thick, add more chicken stock.
• To thicken the soup: if your soup is too thin, simply whisk another 2 teaspoons cornstarch with water to make a thickening slurry. Whisk the slurry into the soup and warm through until thickened.

 

Nutrition

Serving: 1cup | Calories: 262kcal | Carbohydrates: 8g | Protein: 31g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 99mg | Sodium: 1071mg | Potassium: 503mg | Fiber: 1g | Sugar: 6g | Vitamin A: 721IU | Vitamin C: 3mg | Calcium: 159mg | Iron: 1mg

The post 25 Easy Crockpot Recipes for Dinner appeared first on Dinner in 321.

We love any sort of chuck roast recipe, and this Slow Cooker Pulled Beef is truly melt in your mouth delicious. It’s made with just a handful of ingredients and only takes about 10 minutes to prep.

The key is to let it cook in the slow cooker long enough so that it shreds easily with a fork after cooking. It’s the best to make on a Sunday and then enjoy throughout the week on sandwiches, salads, and even tacos!

If you love a great slow cooker recipe, be sure to also try our Slow Cooker Mongolian Beef and Crock Pot Beef and Noodles.

Reader Review: “My husband and I made this for dinner tonight and it was delicious! We seared the meat but were short on time so we cooked it on HIGH for 4 hours in the crockpot and it still came out perfect! The meat was so tender and shredded easily. The texture/thickness of the gravy was perfect too. It was awesome over a bed of mashed potatoes with some asparagus on the side. Thank you for this awesome and easy recipe!” – Kayla

Why You’ll Love this Recipe

• No fuss main course. It’s a beef recipe that’s as foolproof as it gets. Just sear the roast and add to the slow cooker for endless flavor.
• Hearty crock pot meal. Everyone in the family loves when they hear this pulled beef is for dinner. It’s just so delicious paired with almost any side dish.
• Make it in advance. This is actually better the next day, so feel free to make it ahead of time, the flavor just gets better and better.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• Chuck roast, round roast, tri-tip roast or brisket: Any of these cuts of meat will work, we are looking for a cut of beef with a lot of cartilage. This breaks down when it’s cooked on low heat for a long time to make that delicious, tender texture.
• Steak seasoning: Adds so much flavor in one seasoning.
• Oil: Used to brown the beef.
• Beef broth: The liquid for cooking the beef.
• Worcestershire sauce: Adds umami flavor in every bite.
• Tamari or soy sauce: Gives a hint of saltiness and vibrant flavor.
• Herbs de Provence or Italian seasoning: Adds a subtle herb flavor to the recipe.
• Garlic powder and onion powder: Infuses the broth and meat with garlic and onion flavor.
• Dried rosemary: This delicious signature herb flavor pairs beautifully with the beef.
• Cornstarch: Thickens the sauce just right to coat the steak wonderfully.

Tools You’ll Need

• 8 Quart Crockpot
• Large Skillet
• Whisk
• Liquid Measuring Cups
• Measuring Cups and Spoons

How to Make Slow Cooker Pulled Beef

1. Heat oil in a large skillet over medium-high heat. Rub the steak seasoning all over the roast.
2. Sear the roast on all sides until browned, about 4-5 minutes per side.

3. In a large Crockpot, whisk together beef broth, Worcestershire sauce, tamari or soy sauce, herbs de Provence or Italian seasoning, garlic powder, onion powder, and dried rosemary.

4. Submerge the roast into the liquid. Cover and cook on low for 7-9 hours, or until the beef is very tender and easily shreddable. Low temperature yields the most tender results If necessary, cook on high 4-6 hours.

5. Carefully transfer the beef to a cutting board. Shred with two forks.

6. Mix cornstarch with 3 tablespoons of water to create a slurry. Whisk the cornstarch slurry into the slow cooker. Add back the shredded beef. Cook on high until thickened, about 10 minutes.

7. Use the shredded beef for sandwiches, tacos, or serve over rice, noodles, or mashed potatoes.

What to Serve with Pulled Beef

This recipe can pair well with a variety of sides. Here is what my family enjoys:

• Soft buns or tortillas to make sandwiches or tacos
• Mashed potatoes
• Cafeteria noodles
• Roasted vegetables
• Coleslaw
• Hoe cakes.

Expert Tips

• Sear the steak for extra flavor before adding to the slow cooker. This is an extra step on the stovetop that is so worth it. The searing adds a layer of rich, decadent flavor that makes this dish even more comforting.
• If your sauce is too thin, simply stir together more cornstarch and water and add it into the sauce to coat the beef. If your sauce is too thin, add more beef broth or water.
• Low on the slow cooker is better than high in this recipe. If you’re short on time, high is fine for 4 to 6 hours. But if you really want a great shredded beef, cook on low for 7 to 9 hours.
• Add some veggies to the dish. You can add carrots, onions, and parsnips to the recipe, just cut them into 1-inch pieces and add them 2 hours before it’s finished cooking.

Storage

Store any leftover slow cooker pulled beef in and airtight container in the fridge for up to 5 days.

You can freeze the shredded beef for up to 2 months. Thaw overnight in the fridge and reheat on the stove or in the oven.

We love this recipe because it’s also perfect to make in advance. The flavors are so delicious and rich a day or two after making.

FAQs

More Delicious Beef Recipes

• Beef Cobbler
• Ground Beef and Gravy
• Beef Tips and Gravy
• Beef Vegetable Stew

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Slow Cooker Pulled Beef Recipe

This Slow Cooker Pulled Beef is so tender and easy to make with just 10 ingredients. It's a hearty meal that's effortless thanks to the crockpot doing the majority of the cooking. A perfect meal prep recipe for a busy week.

Course Main Course

Cuisine American

Keyword beef, crockpot

Prep Time 15 minutes minutes

Cook Time 7 hours hours

Total Time 7 hours hours 15 minutes minutes

Servings 8 servings

Calories 367kcal

Ingredients

• 3-4 pound chuck roast, round roast, tri-tip roast or brisket
• 3 tablespoons steak seasoning
• 2 tablespoons oil
• 14.5 ounce can beef broth
• 2 tablespoons Worcestershire sauce
• 2 tablespoons tamari or soy sauce
• 1 tablespoon herbs de Provence or Italian seasoning
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon dried rosemary
• 3 tablespoons cornstarch

Instructions

• Heat oil in a large skillet over medium-high heat. Rub the steak seasoning all over the roast.
• Sear the roast on all sides until browned, about 4-5 minutes per side.
• In a large Crockpot, whisk together beef broth, Worcestershire sauce, tamari or soy sauce, herbs de Provence or Italian seasoning, garlic powder, onion powder, and dried rosemary.
• Submerge the roast into the liquid. Cover and cook on low for 7-9 hours, or until the beef is very tender and easily shreddable. Low temperature yields the most tender results If necessary, cook on high 4-6 hours.
• Carefully transfer the beef to a cutting board. Shred with two forks.
• Mix cornstarch with 3 tablespoons of water to create a slurry. Whisk the cornstarch slurry into the slow cooker. Add back the shredded beef. Cook on high until thickened, about 10 minutes.
• Use the shredded beef for sandwiches, tacos, or serve over rice, noodles, or mashed potatoes.

Video

Notes

Storage: 

Store any leftovers in and airtight container in the fridge for up to 5 days.

You can freeze the shredded beef for up to 2 months. Thaw overnight in the fridge and reheat on the stove or in the oven.

We love this recipe because it’s also perfect to make in advance. The flavors are so delicious and rich a day or two after making.

Expert Tips

• • Sear the steak for extra flavor before adding to the slow cooker. This is an extra step on the stovetop that is so worth it. The searing adds a layer of rich, decadent flavor that makes this dish even more comforting.

• • If your sauce is too thin, simply stir together more cornstarch and water and add it into the sauce to coat the beef. If your sauce is too thin, add more beef broth or water.

• Low on the slow cooker is better than high in this recipe. If you’re short on time, high is fine for 4 to 6 hours. But if you really want a great shredded beef, cook on low for 7 to 9 hours.

Nutrition

Calories: 367kcal | Carbohydrates: 6g | Protein: 34g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 530mg | Potassium: 665mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 5mg

The post Slow Cooker Pulled Beef appeared first on Dinner in 321.

Some nights, the last thing we want to do is spend hours in the kitchen. This Slow Cooker Teriyaki Pork Ribs recipe is a game-changer—set it, forget it, and come home to tender, flavorful ribs without any fuss. 

Boneless country style pork ribs are a budget friendly, lean, versatile, high protein option for quick and easy dinners. I created this recipe with the Iowa Pork Producers Association, and you’ll only need 6 basic ingredients to achieve the most juicy, tender ribs and incredible sweet sticky glaze. You’ll want to soak up every last drop!

After you try these ribs (and fall in love with them), you’ll want to try my Barbecue Country Style Pork Ribs and Slow Cooker Country Style Pork Ribs!

Laura’s Tip: For best results (ultimate tenderness), cook low and slow for more tender pork ribs. However, if you’re short on time, cooking on high works as well.

Why You’ll Like This Recipe

• Easy to Prepare: Minimal prep, set it, and forget it — perfect for busy days since the slow cooker does the cooking!
• Versatile: Can be served with rice, mashed potatoes, noodles, vegetables, or even wrapped in lettuce for a low-carb option.
• Family Friendly: A crowd-pleaser that’s great for both weeknights and special occasions.
• Budget-Friendly: Boneless country style pork ribs offer a hearty, flavorful cut of meat at an affordable price.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• Boneless Country Style Pork Ribs: Provides the main protein and hearty texture; they are ideal for slow cooking as they become tender and flavorful.
• Neutral Oil: Used for searing the ribs before slow cooking, helping develop a richer flavor and preventing sticking.
• Teriyaki Sauce: Acts as the main marinade and glaze, infusing the pork with sweet, salty, and umami flavors.
• Chicken Broth: Adds moisture and enhances the tenderness of the ribs, preventing them from drying out during slow cooking.
• Asian Seasoning: Typically includes ingredients like garlic, ginger, and five-spice powder, adding depth and authentic Asian flavor.
• Cornstarch: Used to thicken the sauce if you want a glossy, stickier glaze after cooking (not pictured).

Tools You’ll Need

• 8 Quart Crockpot
• Large Skillet (optional) or Stovetop Safe Roaster
• Whisk
• Medium Saucepan

How to Make Slow Cooker Teriyaki Pork Ribs

1. Season ribs on all sides with salt and pepper.

2. Heat oil in a large skillet on high heat. Sear the ribs 2-3 minutes on each side. Don’t overcrowd the pan. Work in batches if needed.

3. To a slow cooker, whisk together teriyaki sauce, chicken broth and Asian seasoning
4. Submerge the seared ribs into the sauce.

5. Cover and cook on low 8-9 hours or high 4-5 hours.
6. Transfer the ribs to a large serving dish. Carefully transfer the liquids from the crockpot to a large skillet. Turn the skillet to high heat. In a small bowl, whisk together 2 tablespoons water and cornstarch. Whisk the mixture into the skillet. Bring to a boil, then lower the heat and simmer for 5 minutes, or until thickened to desired texture.

7. Pour the sauce over the pork ribs. Serve as is or on top of rice, noodles, vegetables, or zoodles.

Pro Tips and Substitutions

• Make a Homemade Teriyaki Sauce: If you prefer making your own teriyaki sauce, whisk together these sauce ingredients to make your own: ½ cup low sodium soy sauce, ¼ cup honey, ¼ cup rice vinegar, 2 tablespoon hoisin sauce, 2 garlic cloves or ½ teaspoon garlic powder, 1 tablespoon grated fresh ginger or ½ teaspoon ground ginger
• Make the Asian Seasoning: If your store doesn’t have an Asian seasoning blend, here’s a homemade version you can make: 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 ½ teaspoon black pepper, 1 ½ teaspoon salt, 1 ½ teaspoon ground ginger, 1-2 teaspoon crushed red pepper flakes
• Garnish Options: It will add a pop or freshness and flavor by adding sliced green onions or minced chives. Toasted sesame seeds are a great option as well.
• Spice It Up: If you want to add a spicy kick, add crushed red pepper flakes, cayenne pepper, or a spicy teriyaki sauce brand.
• Add more Sweetness: If you prefer a sweeter sauce, you can add brown sugar, maple syrup, or pineapple juice to the chicken and teriyaki sauce.
• Add some Veggies: Broccoli, bell peppers, mushrooms, onion, or snap peas are also great additions. Add them during the last hour of cooking for a delicious stir-fry effect!

Storage and Freezing

Store any leftover slow cooker pork ribs in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave or warm it on the stovetop until heated through. You can also freeze leftovers for up to 3 months—thaw in the refrigerator before reheating.

Frequently Asked Questions

More Pork Recipes You’ll Love

• Glazed Pork Tenderloin
• Pork Tenderloin Sandwich
• Pork Tips and Gravy
• Costa Vida Sweet Pork Recipe

This post was created in partnership with the Iowa Pork Producers Association. All thoughts and opinions are 100% my own.

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Slow Cooker Teriyaki Pork Ribs

Looking for a super simple and delicious dinner? These Slow Cooker Teriyaki Pork Ribs hit both marks. Just toss the ingredients into your slow cooker, go about your day, and come back to a tender, flavorful meal that everyone will love.

Course Main Course

Cuisine American, Japanese

Keyword crockpot, pork

Prep Time 15 minutes minutes

Cook Time 7 hours hours

Total Time 7 hours hours 15 minutes minutes

Servings 8 Servings

Calories 326kcal

Ingredients

• 3-3 1/2 pounds boneless country style pork ribs
• 2 tablespoons neutral oil
• 10-12 ounces regular or low-sodium teriyaki sauce
• 14.5 ounce can regular or low-sodium chicken broth divided
• 2-3 tablespoons Asian seasoning see note
• 3 tablespoons cornstarch

Instructions

• Season ribs on all sides with salt and pepper.
• Heat oil in a large skillet on high heat. Sear the ribs 2-3 minutes on each side. Don't overcrowd the pan. Work in batches if needed.
• To a slow cooker, whisk together teriyaki sauce, chicken broth and Asian seasoning
• Submerge the seared ribs into the sauce.
• Cover and cook on low 8-9 hours or high 4-5 hours.
• Transfer the ribs to a large serving dish. Carefully transfer the liquids from the crockpot to a large skillet. Turn the skillet to high heat. In a small bowl, whisk together 2 tablespoons water and cornstarch. Whisk the mixture into the skillet. Bring to a boil, then lower the heat and simmer for 5 minutes, or until thickened to desired texture.
• Pour the sauce over the pork ribs. Serve as is or on top of rice, noodles, vegetables, or zoodles.

Video

Notes

Tips and Substitutions

• • Homemade Teriyaki Sauce: If you prefer making your own teriyaki sauce, whisk together these sauce ingredients to make your own: 1/2 cup low sodium soy sauce, 1/4 cup honey, 1/4 cup rice vinegar, 2 tbsp hoisin sauce, 2 garlic cloves or 1/2 tsp garlic powder, 1 tbsp grated fresh ginger or 1/2 tsp ground ginger

• • Asian Seasoning: If your store doesn’t have an Asian seasoning blend, here’s a homemade version you can make: 1 tbsp garlic powder, 1 tbsp onion powder, 1 1/2 tsp black pepper, 1 1/2 tsp salt, 1 1/2 tsp ground ginger, 1-2 tsp crushed red pepper flakes

• • Garnish Options: It will add a pop or freshness and flavor by adding sliced green onions or minced chives. Toasted sesame seeds are a great option as well.

• • Spice It Up: If you want to add a spicy kick, add crushed red pepper flakes, cayenne pepper, or a spicy teriyaki sauce brand.

• • Make It Sweeter: If you prefer a sweeter sauce, you can add brown sugar, maple syrup, or pineapple juice to the chicken and teriyaki sauce.

• • Cook Time: For best results, cook on low for more tender pork ribs; however, if you’re short on time, cooking on high 4-5 hours works just fine.

• • Add Veggies: Broccoli, bell peppers, mushrooms, onion, or snap peas are also great additions. Add them during the last hour of cooking for a delicious stir-fry effect!

Storage

Store any leftover slow cooker pork ribs in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave or warm it on the stovetop until heated through. You can also freeze leftovers for up to 3 months—thaw in the refrigerator before reheating.

Nutrition

Calories: 326kcal | Carbohydrates: 9g | Protein: 28g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 1454mg | Potassium: 534mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 10IU | Calcium: 39mg | Iron: 2mg

The post Slow Cooker Teriyaki Pork Ribs appeared first on Dinner in 321.

Want to know our secret to cooking for a crowd? Using the slow cooker! This Slow Cooker Honey-Glazed Ham is one of our best recipes for entertaining during the holidays. We’ve been making it for years and it’s a family favorite recipe.

Believe it or not, it’s actually easier to make at home than even buying the famous honey baked ham from the store (plus it’s much more affordable too). With only 7 ingredients, anyone can truly make this impressive main course that pairs beautifully with so many of our favorite sides.

Trust us when we say you have to try this recipe for your next holiday gathering and let us know what you think! Try serving Crockpot Scalloped Potatoes or Crockpot Cornbread Pudding alongside it, they’re delicious.

Laura Ashley’s Tip: A 4 to 5-pound spiral ham feeds about 6 to 10 people. We recommend buying a fully cooked spiral ham for this recipe. It’s easiest to prepare in the slow cooker. You can also use a 5-7 pound bone-in spiral sliced ham.

Why You’ll Love this Recipe

• Easiest glazed ham recipe you’ll ever make! With just 5 minutes of prep time, this is the simplest roast recipe for a crowd that is also impressive.
• Great for leftovers. We always love the leftover ham the next day, it’s great on sandwiches, in soups, and on top of salad.
• Restaurant-glazed ham right at home. It’s a more affordable and an easy to make version that tastes just like the famous Honey Baked Ham.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Fully cooked spiral sliced ham: You’ll want to buy a 4 to 5 pound boneless ham to serve a crowd on any holiday! Be sure it’s fully cooked and already spiral cut for the best honey flavor. You can also use a 5 to 7 pound bone-in spiral sliced ham.
• Honey: The base of the glaze for the ham.
• Brown sugar: Adds a rich molasses flavor to the glaze and an extra punch of sweetness.
• Dijon mustard: Gives a hint of tang to balance the sweetness of the glaze.
• Apple cider vinegar: Balances out the sugar and honey with a nice acid flavor.
• Ground cinnamon and ground cloves: Warm spices that add great rich taste to the ham.
• Cornstarch: Thickens the glaze to make a delicious honey sauce to serve the ham with.
• Fresh chopped parsley: This is optional, but adds a punch of fresh green color.

Tools You’ll Need

• Small Bowl
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Baster
• Crockpot
• Medium Saucepan or Skillet
• Flat Whisk

How to Make Slow Cooker Honey-Glazed Ham

1. Grease the inside of a slow cooker with non-stick spray or butter. Place the ham in a slow cooker, cut side down. If needed, trim excess fat from the surface.

2. In a small saucepan, whisk together the honey, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, and cloves until well combined. Turn the heat to medium high and cook until the sugar dissolves, about 2 minutes.
3. Carefully pour the honey glaze evenly over the ham, making sure it coats the surface well.

4. Cover and cook on low for 5-6 hours or on high for 2-3 hours. Baste the glaze over the ham every 45-60 minutes.

5. Remove the ham from the slow cooker once it’s heated through. Pour the liquid from the slow cooker into a saucepan and bring it to a gentle simmer over medium heat. Mix the cornstarch with a 1 tablespoon water to make a slurry, then whisk it into the simmering liquid. Cook for a few minutes until the glaze has thickened to your desired consistency.

6. Arrange the sliced ham on a serving platter. Drizzle the thickened honey glaze on top and garnish with fresh parsley, if desired.

Expert Tips

• Make the glaze on the stovetop to help dissolve the sugar. You’ll want to simmer it on the stove first, this ensures that the glaze becomes that thick and gooey texture that will coat the ham beautifully.
• Baste the ham every 45 minutes to an hour while cooking. This is the key tip to success with getting a nice honey flavor in every bite.
• Cook on the high setting for 2 to 3 hours or the low setting for 5 to 6 hours. You will know when the ham is done when it reaches 140ºF on a meat thermometer.
• If you buy a bone-in spiral ham be sure to save the bone! You can make a soup with the leftover ingredients. Add the ham bone into a soup to simmer, it will add so much flavor.

What to Serve with Slow Cooker Glazed Ham

There are so many delicious options for completing your holiday menu. Here are some of our favorite dishes to add to the table:

• Grape Salad Recipe
• Baked Macaroni and Cheese
• Jiffy Corn Casserole Recipe
• Loaded Mashed Potatoes
• Garlicky Green Beans
• Cucumber and Strawberry Salad

Storage and Leftovers

Store any leftovers in an airtight container in the fridge for up to four days. Reheat them in the microwave or oven for a few minutes until warmed through. Freezing cooked ham is also an option, you can freeze it in an airtight container for up to 2 months.

We love to use the leftover ham to make sandwiches the next day. It’s also delicious in a breakfast casserole or in a soup too!

FAQs

More Delicious Slow Cooker Recipes

• Slow Cooker Pot Roast
• Slow Cooker Pork Roast
• Slow Cooker Chicken Gnocchi Soup
• Slow Cooker Pork Chops with Apples

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Slow Cooker Honey Glazed Ham

This Slow Cooker Honey-Glazed Ham tastes just like the famous ham we all love, but is so easy to make right at home. With just 5 minutes of prep time, the crockpot does all of the cooking for you. This the perfect main course to serve a crowd for the holidays or another gathering.

Course Main Course

Cuisine American

Keyword crockpot, holiday, holidays, pork, Slow cooker

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 16 servings

Calories 98kcal

Ingredients

• 4-5 pound fully cooked spiral boneless sliced ham or 5-7lb bone-in spiral sliced ham
• 1 cup honey
• 1/2 cup brown sugar
• 1/4 cup dijon mustard
• 1/4 cup apple cider vinegar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 2 tablespoons cornstarch
• Garnish: fresh chopped parsley optional

Instructions

• Grease the inside of a slow cooker with non-stick spray or butter. Place the ham in a slow cooker, cut side down. If needed, trim excess fat from the surface.
• In a small saucepan, whisk together the honey, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, and cloves until well combined. Turn the heat to medium high and cook until the sugar dissolves, about 2 minutes.
• Carefully pour the honey glaze evenly over the ham, making sure it coats the surface well.
• Cover and cook on low for 5-6 hours or on high for 2-3 hours. Baste the glaze over the ham every 45-60 minutes.
• Remove the ham from the slow cooker once it’s heated through. Pour the liquid from the slow cooker into a saucepan and bring it to a gentle simmer over medium heat. Mix the cornstarch with a 1 tablespoon water to make a slurry, then whisk it into the simmering liquid. Cook for a few minutes until the glaze has thickened to your desired consistency.
• Arrange the sliced ham on a serving platter. Drizzle the thickened honey glaze on top and garnish with fresh parsley, if desired.

Video

Notes

Storage: 

Store any leftovers in an airtight container in the fridge for up to four days. Reheat them in the microwave or oven for a few minutes until warmed through. Freezing cooked ham also is an option, you can freeze it in an airtight container for up to 2 months.

We love to use the leftover ham to make sandwiches the next day. It’s also delicious in a breakfast casserole or in a soup too!

Expert Tips: 

• • Make the glaze on the stovetop to help dissolve the sugar. You’ll want to simmer it on the stove first, this ensures that the glaze becomes that thick and gooey texture that will coat the ham beautifully.

• • Baste the ham every 45 minutes to an hour while cooking. This is they key tip to success with getting a nice honey flavor in every bite.

• • Cook on the high setting for 2 to 3 hours or the low setting for 5 to 6 hours. You will know when the ham is done when it reaches 140ºF on a meat thermometer.

• • If you buy a bone-in spiral ham be sure to save the bone! You can make a soup with the leftover ingredients. Add the ham bone into a soup to simmer, it will add so much flavor.

Nutrition

Calories: 98kcal | Carbohydrates: 25g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Sodium: 46mg | Potassium: 30mg | Fiber: 0.3g | Sugar: 24g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 0.2mg

The post Slow Cooker Honey-Glazed Ham appeared first on Dinner in 321.