Crockpot Meals Archives - Dinner in 321

Beef and Dumplings

Laura Ashley — Tue, 25 Aug 2026 19:40:45 +0000

This Beef and Dumplings is like a rich beef stew but with pillowy soft dumplings. It’s the easiest hearty Sunday dinner since everything is cooked in one pot.

If there’s any meal that my family loves in the colder winter months, it’s chicken and dumplings. But I knew I had to also give it a try with beef, and wow, this Beef and Dumplings is so incredible.

I use a boneless chuck roast to make a decadent beef stew base and add my classic Southern dumplings on top for the best bite. If you love a comfort food meal, my Chicken Fried Steak and Swiss Chicken Casserole are two great options.

why you’ll love this recipe

Comfort food at it’s finest. This is the coziest meal you can make for your family and friends.
Easy to cook in just one pot. Everything happens for this beef and dumplings in the same pot.
Perfect for feeding a crowd. It’s a hearty recipe that can stand on it’s own for any group.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

For the Beef:

Chuck roast: Make sure it’s boneless for easier cooking.
Beef consommé: Beef stock as the base with a concentrated flavor.
Low-sodium beef broth: To add more rich broth to the base of the soup.
Condensed cream of mushroom soup: Gives creaminess to every bite.
Garlic powder: Adds nice garlic flavor.
Onion powder: Gives a little bit of onion sweetness.
Herbs de Provence or Italian seasoning: A little pinch gives an herbal note.

For the Dumplings:

Self-rising flour: Already has a leavener in it to help the biscuits become tender.
All-purpose flour: Mix with the self rising flour for added structure.
Freshly ground black pepper: Nice for a little bit of kick.
Salted butter: Make sure it’s chilled to make the dumpling dough the correct consistency.
Milk: Moistens the dumpling dough with a nice creamy and rich flavor.
Cornmeal: Adds rich corn flavor and nice texture.
Cornstarch: A little bit adds nice structure and the right texture to the dumplings.

Tools You’ll Need

how to make beef and dumplings

Season the chuck roast on both sides with salt and black pepper. Heat oil In a large Dutch oven over medium-high heat. Once hot, sear the roast on both sides for 2-3 minutes each.

Directly to the Dutch oven, add the beef consommé, beef broth, cream of mushroom soup, salt, pepper, garlic powder, onion powder, and herbs de Provence. Add enough water to nearly cover the roast and stir to combine. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 2 to 2 1/2 hours, until the roast is fall-apart tender.

Leaving the broth in the Dutch oven, carefully transfer the roast to a large bowl and shred with two forks.

To make the dumplings, in a medium bowl, whisk together the self-rising flour, all-purpose flour, and black pepper. Working quickly, grate the chilled butter on a box grater, add to the flour mixture, and gently toss until coated.
Make a well in the center and add the milk. Use a spatula to fold until a dough just forms. If the dough seems too dry, add additional milk, 1 tablespoon at a time.

Lightly flour a clean work surface and using a rolling pin, roll the dough out to 1/4 inch thick. Using a butter knife or pizza cutter, cut into 1-inch squares. If desired, sprinkle the cornmeal evenly over the dough and gently pat to adhere.

Whisk together 1 to 2 tablespoons cornstarch with 2 to 3 tablespoons cold water until smooth. Stir the slurry into the simmering broth.

Return the broth to a boil over medium-high heat, then reduce the heat to medium. Drop the dumplings into the broth one at a time, then raise the heat to return the broth to a boil. Reduce the heat to low and simmer until the dumplings are cooked through and the mixture has thickened, about 10 minutes.

Season with salt and freshly ground black pepper to taste and serve immediately.

expert tips

If your beef stew base isn’t thick enough, add more slurry. Stir together an additional 1 teaspoon cornstarch with 1 teaspoon water and add into the base. Simmer until thickened.
Sear the chuck roast for added flavor. If you want to take an extra step, you can sear the roast on all sides until deeply golden brown for a nice crust and added richness.
Make sure the butter is very cold. This will help it grate on a box grater cleanly and easily.
If you don’t have self rising flour, just make it. For 1 cup of self-rising flour, simply combine 1 cup all-purpose flour with 1 teaspoon of baking powder and 1/4 teaspoon of salt.

Crockpot Beef and Dumplings

To make this in a slow cooker, sear the chuck roast in a skillet as directed, then transfer to a 6-quart slow cooker along with the beef consommé, beef broth, cream of mushroom soup, and seasonings, adding enough water to nearly cover the roast. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until fall-apart tender.

Shred the beef. Transfer the broth and the beef to a large Dutch oven or pot on the stovetop, stir in the cornstarch slurry, and bring to a boil over medium-high heat. Follow the remainder of the stove-top instructions for making the dumplings.

storage

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat on the stovetop or in the microwave for a few minutes until warmed through. Add additional beef broth to thin the mixture if needed.

I don’t recommend freezing the beef and dumplings since it will change texture once it thaws. You can easily make the beef stew ahead of time, just hold off on mixing and adding the dumplings until it’s almost time to serve.

Frequently Asked Questions

What are beef and dumplings?

Think of it as the beef version of chicken and dumplings. It’s a delicious shredded chuck roast with pillowy soft dumplings on throughout.

Why did my dumplings sink?

You may have not cooked them enough, or you mixed the dough for too long and it became dense.

Can I customize the dish?

Of course! Add your favorite vegetables to the beef stew base.

more comfort food recipes

Beef and Dumplings

This Beef and Dumplings is like a rich beef stew with pillowy soft dumplings on top. It's the easiest hearty Sunday dinner since everything is cooked in one pot.

Course Main Course

Cuisine American

Keyword beef

Prep Time 30

Cook Time 3

Total Time 3 30

Servings servings

Calories 491kcal

Ingredients

For the Beef

2-3 pound chuck roast
10.5 ounce can beef consommé
4 cups low-sodium beef broth
10.5 ounce can condensed cream of mushroom soup
1-2 teaspoons salt or to taste
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon herbs de Provence or Italian seasoning

For the Dumplings

2 cups self-rising flour
1 cup all-purpose flour
1 teaspoon freshly ground black
1/4 cup salted butter chilled
1 cup milk plus additional as needed
1/4 cup cornmeal optional
1-2 tablespoons cornstarch

Instructions

Season the chuck roast on both sides with salt and black pepper. Heat oil In a large Dutch oven over medium-high heat. Once hot, sear the roast on both sides for 2-3 minutes each.
Directly to the Dutch oven, add the beef consommé, beef broth, cream of mushroom soup, salt, pepper, garlic powder, onion powder, and herbs de Provence. Add enough water to nearly cover the roast and stir to combine. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 2 to 2 1/2 hours, until the roast is fall-apart tender.
Leaving the broth in the Dutch oven, carefully transfer the roast to a large bowl and shred with two forks.
To make the dumplings, in a medium bowl, whisk together the self-rising flour, all-purpose flour, and black pepper. Working quickly, grate the chilled butter on a box grater, add to the flour mixture, and gently toss until coated.
Make a well in the center and add the milk. Use a spatula to fold until a dough just forms. If the dough seems too dry, add additional milk, 1 tablespoon at a time.
Lightly flour a clean work surface and using a rolling pin, roll the dough out to 1/4 inch thick. Using a butter knife or pizza cutter, cut into 1-inch squares. If desired, sprinkle the cornmeal evenly over the dough and gently pat to adhere.
Whisk together 1 to 2 tablespoons cornstarch with 2 to 3 tablespoons cold water until smooth. Stir the slurry into the simmering broth.
Return the broth to a boil over medium-high heat, then reduce the heat to medium. Drop the dumplings into the broth one at a time, then raise the heat to return the broth to a boil. Reduce the heat to low and simmer until the dumplings are cooked through and the mixture has thickened, about 10 minutes.
Season with salt and freshly ground black pepper to taste and serve immediately.

Notes

Storage:

Tips:

If your beef stew base isn’t thick enough, add more slurry. Stir together an additional 1 teaspoon cornstarch with 1 teaspoon water and add into the base. Simmer until thickened.
Sear the chuck roast for added flavor. If you want to take an extra step, you can sear the roast on all sides until deeply golden brown for a nice crust and added richness.
Make sure the butter is very cold. This will help it grate on a box grater cleanly and easily.
If you don’t have self rising flour, just make it. For 1 cup of self-rising flour, simply combine 1 cup all-purpose flour with 1 teaspoon of baking powder and 1/4 teaspoon of salt.

Nutrition

The post Beef and Dumplings appeared first on Dinner in 321.

Hawaiian Pulled Pork Sliders

Laura Ashley — Sat, 22 Aug 2026 14:31:29 +0000

These Hawaiian Pulled Pork Sliders are the ultimate crowd-pleaser, blending sweet, tangy pineapple with tender, slow-cooked pork piled high on a soft Hawaiian roll.

I created this recipe in partnership with the Iowa Pork Producers Association, and it’s quickly become one of our favorite meals for busy weeknights and weekend gatherings alike. There’s something about that combination of savory pork and sweet pineapple slaw that keeps everyone coming back for seconds.

Pork is such an easy protein to build a family meal around, and it happens to be a great source of high-quality protein along with important nutrients like B vitamins, zinc, and iron. Whether you’re feeding a crowd for game day or just want a low-effort dinner your kids will actually eat, these sliders check every box.

Why You’ll Love This Recipe

Set it and forget it. The slow cooker does all the work here, so you can walk away for hours and come home to fall-apart tender pork.
A perfect balance of sweet and savory. The pineapple, teriyaki, and brown sugar create a rich, tropical flavor that’s balanced out by the tangy slaw on top.
Great for feeding a crowd. Whether it’s game day, a backyard cookout, or a busy weeknight, these sliders come together easily and always disappear fast.

Ingredients

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

Pulled Pork:

Bone-in pork shoulder or pork butt: The base of the recipe, becomes fall-apart tender after slow cooking.
Crushed pineapple: Adds natural sweetness and moisture as the pork cooks.
Teriyaki sauce: Brings savory depth and umami flavor.
Brown sugar: Adds rich, caramelized sweetness.
Apple cider vinegar: Balances the sweetness with a little tang.
Garlic powder, onion powder, smoked paprika: Build layers of savory flavor.
Salt and black pepper: Season and round out the dish.

Pineapple Slaw:

Coleslaw mix: The crunchy base of the slaw.
Fresh pineapple: Adds a juicy, sweet bite that pairs perfectly with the pork.
Jalapeño: Brings a little heat to balance the sweetness.
Red onion: Adds fresh, savory flavor.
Mayonnaise: Creates the creamy dressing base.
Apple cider vinegar, fresh lime juice, and honey: Balance the dressing with tang and sweetness.
Salt and black pepper: To taste.

For the Sliders:

Hawaiian sweet rolls: The soft, slightly sweet bun that ties the whole slider together.
Barbecue sauce: A finishing drizzle for extra flavor.

How to Make Hawaiian Bun Pulled Pork Sliders

Optional step: Heat 2 tablespoons neutral oil in a skillet on medium high heat. Season the pork shoulder on all sides with salt and pepper, then sear 1-2 minutes per side.

In the crockpot, whisk together the crushed pineapple, teriyaki sauce, brown sugar, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and black pepper.

Place the pork shoulder in the slow cooker and cover with the sauce.

Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the pork is fall-apart tender.
Remove the pork and shred using two forks, discarding any large pieces of fat. Return the shredded pork to the slow cooker and toss to coat in the juices. Let it soak for 15 minutes before serving.
While the pork is cooking, make the pineapple slaw. In a large bowl, whisk together the mayonnaise, pineapple, jalapeño, red onion, apple cider vinegar, lime juice, honey, salt, and pepper. Add the coleslaw mix and diced pineapple and toss until evenly coated. Refrigerate until ready to serve.

To assemble, slice the Hawaiian rolls in half and pile on a generous portion of pulled pork, a spoonful of pineapple slaw, and a drizzle of your favorite BBQ sauce. Serve immediately.

Expert Tips

Choose bone-in pork shoulder for the best flavor. The bone helps keep the meat moist and adds extra richness as it slow cooks.
Don’t skip letting the pork soak in the juices. Those extra 15 minutes really let the pork fully absorb all that sweet, tangy flavor.
Make the slaw ahead of time. It actually gets better as it sits and the flavors meld, so feel free to make it a few hours in advance.
Toast the rolls for extra texture. A quick toast under the broiler adds a nice contrast to the soft pork and creamy slaw.

What to Serve with Hawaiian Pulled Pork Sliders

These sliders are hearty enough to be the main event, but they also pair beautifully with a few classic sides for a full spread:

Storage

Store any leftover pulled pork in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through. Store the slaw separately in the fridge for up to 2 days, since it will soften over time.

You can also freeze the pulled pork for up to 3 months. Thaw overnight in the fridge, then reheat before assembling your sliders.

Frequently Asked Questions

What cut of pork is best for pulled pork sliders?

Bone-in pork shoulder or pork butt is ideal since the higher fat content and connective tissue break down beautifully during the long, slow cook, resulting in tender, juicy, shreddable meat.

Can I make this in an Instant Pot instead of a slow cooker?

Yes! Cook on high pressure for about 60 to 70 minutes with a natural release, then shred and proceed with the recipe as written.

Is pork a good source of protein?

Yes, pork is an excellent source of high-quality, complete protein containing all the essential amino acids your body needs. It’s also a great source of important nutrients like B vitamins (especially B6 and B12), zinc, iron, and selenium, making it a nutritious choice for feeding your family.

What is the safe internal temperature for cooked pork?

For a whole cut like pork shoulder that will be shredded, cooking until it reaches an internal temperature of 195°F to 205°F ensures the connective tissue has fully broken down for that perfect pull-apart texture.

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

Hawaiian Pulled Pork Sliders

These Hawaiian Pulled Pork Sliders are the ultimate crowd-pleaser, blending sweet, tangy pineapple with tender, slow-cooked pork piled high on a soft Hawaiian roll.

Course Appetizer, Main Course

Cuisine American

Keyword pork

Prep Time 14

Cook Time 7 45

Total Time 8

Servings servings

Calories 163kcal

Ingredients

For the Pulled Pork

4-5 pounds bone-in pork shoulder or pork butt
20 ounce can crushed pineapple undrained
1/4 cup teriyaki sauce
1/4 cup brown sugar packed
3 tablespoons apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper

For the Pineapple Slaw

3 tablespoons mayonnaise
1 cup finely diced fresh pineapple
1 diced jalapeno
1/4 cup diced red onion
1 tablespoon apple cider vinegar
2 tablespoons lime juice
1 tablespoon honey
salt and black pepper to taste
3 cups coleslaw mix

For the Sliders

12-16 Hawaiian sweet rolls
1/2 cup barbecue sauce for topping

Instructions

Optional step: Heat 2 tablespoons neutral oil in a skillet on medium high heat. Season the pork shoulder on all sides with salt and pepper, then sear 1-2 minutes per side.
In the crockpot, whisk together the crushed pineapple, teriyaki sauce, brown sugar, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Place the pork shoulder in the slow cooker and cover with the sauce.
Cover and cook on low for 8-10 hours or high for 4-5 hours, until the pork is fall-apart tender.
Remove the pork and shred using two forks, discarding any large pieces of fat. Return the shredded pork to the slow cooker and toss to coat in the juices. Let it soak for 15 minutes before serving.
While the pork is cooking, make the pineapple slaw. In a large bowl, whisk together mayonnaise, pineapple, jalapeño, red onion, apple cider vinegar, lime juice, honey, salt, and pepper. Add the coleslaw mix and diced pineapple and toss until evenly coated. Refrigerate until ready to serve.
To assemble, slice the Hawaiian rolls in half and pile on a generous portion of pulled pork, a spoonful of pineapple slaw, and a drizzle of your favorite BBQ sauce. Serve immediately.

Nutrition

The post Hawaiian Pulled Pork Sliders appeared first on Dinner in 321.

Slow Cooker Taco Soup

Laura Ashley — Sat, 01 Aug 2026 15:57:13 +0000

This Slow Cooker Taco Soup is full of vibrant flavors and is the easiest dinner recipe for any day of the week. Make this in the morning or afternoon and let it cook over the day to fill your house with delicious aromas. When it’s time for dinner, we love letting everyone add their favorite taco toppings on top.

One of our favorite twists on Taco Tuesday is this Slow Cooker Taco Soup. When the weather turns chilly, it’s the easiest meal that’s layered with flavor and so filling. My kids love when I make it with beef, but I’m also a fan of chicken or turkey too.

The secret to the perfect creaminess is adding cream cheese as well as a little bit of heavy cream. If your family loves tacos and loves chili, then this crock pot taco soup will definitely be a hit. If you’re looking for other great slow cooker soups, my Slow Cooker Ham and Potato Soup and Slow Cooker Beef Stew are two other reader favorites.

why you’ll love this recipe

30 minute prep time. It’s that simple! Make this on a weekday morning and before you know it, dinner will be served.
Have fun with toppings. I love to set out a taco-style toppings bar for everyone to customize their own bowl.
Customize with your favorite ingredients. This is our family’s version we’ve been making for years, but swap out different ingredients to make it to your liking.

ingredients

Scroll down for specific ingredient amounts in the recipe card.

Ground beef: Make sure it’s lean so that your taco soup doesn’t become greasy.
Dried minced onion: Adds nice rich onion flavor.
Taco seasoning: Gives that classic taco flavor we love. Buy the spice packet you like most.
Ground cumin: Adds nice warmth and a hit of citrus.
Chili powder: I love adding an extra dash to give even more smokiness.
Black beans: Gives more protein and heartiness to the soup.
Pinto beans or refried beans: Either or works well here for rich flavor.
Canned Mexicorn: If you can’t find the canned version, frozen works fine too.
Rotel: Also know as canned diced tomatoes with green chilies.
Tomato sauce: Gives that fresh tomato flavor.
Can chicken or beef broth: Adds richness to the soup.
Package cream cheese: Responsible for the creamy texture.
Heavy cream: A second creamy ingredient. Use half and half for a lighter option.
Topping options: Shredded cheese, sour cream, tortilla chips, avocado, jalapeno, cilantro, green onions for topping the soup.

Tools You’ll Need

how to make slow cooker taco soup

In a skillet over medium heat, cook ground beef until browned and fully cooked. Drain excess grease.

Stir in dried minced onion, taco seasoning, cumin, and chili powder. Season with salt and black pepper.

Transfer the meat mixture to the slow cooker. Add black beans, pinto or refried beans, corn, Rotel, tomato sauce, and broth. Stir to combine.

Cover and cook on low for 5-6 hours or high for 2-3 hours.
During the last 30 minutes, add cream cheese and 1/2 cup of the heavy cream. Cover and let the cream cheese soften, then stir until fully melted and smooth.

Taste and adjust seasoning with salt and pepper. For a thinner texture, add the remaining heavy cream or water. Serve with desired toppings.

expert tips

Always brown the beef in a skillet first. This will help it cook correctly in the slow cooker and will also give you the ability to drain off any excess grease.
Stir in the cream cheese and heavy cream at the end of cooking. If you add it too early, it could curdle or separate from the base of the soup.
Swap the protein if desired. This crock pot taco soup is also delicious with ground chicken or turkey.
If you can’t find Mexicorn or want to make your own, just stir in corn and chopped bell peppers.
Make it spicy. Add canned hot green chilies or even chopped pickled jalapenos to give it some heat.

How to make taco soup on the stovetop

It’s also easy to do as well! I’ve given you the instructions below:

To make this soup on the stovetop, start by browning the ground beef and diced onion in a large pot or Dutch oven over medium heat until fully cooked; drain any excess grease.

Stir in the taco seasoning and spices, then add the beans, corn, Rotel, tomato sauce, and broth. Bring the mixture to a gentle simmer, reduce the heat to low, and cook uncovered for about 20–25 minutes, stirring occasionally to help it thicken.

Add the cream cheese and heavy cream, stirring until the cream cheese is completely melted and the soup is smooth and creamy. Taste, adjust seasoning as needed, and serve warm with your favorite toppings.

storage

Store any leftover slow cooker taco soup in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop for a few minutes.

You can freeze the soup too for a later date for up to 2 months. Just thaw overnight in the fridge before reheating.

I will admit it’s one of the best meal prep recipes since you can set it and forget it in the slow cooker and then batch it up to enjoy throughout the week.

Frequently Asked Questions

How long does it take to make slow cooker taco soup?

Set the slow cooker to high for 2 to 3 hours, or you can set it to low for 5 to 6 hours.

Where is taco soup from?

It’s said to have Tex-Mex origins from the 90s and 2000s as a simple pantry soup.

Is taco soup just chili?

No, it has other delicious taco ingredients like multiple types of beans as well as cream cheese and a splash of heavy cream for a bit of creamy flavor.

more easy slow cooker recipes

Slow Cooker Taco Soup

This Slow Cooker Taco Soup is full of vibrant flavors and is the easiest dinner recipe for any day of the week. Make this in the morning or afternoon and let it cook over the day to fill your house with delicious aromas. When it's time for dinner, we love letting everyone add their favorite taco toppings on top.

Course Soup

Cuisine American

Keyword christmas, holiday, holidays

Prep Time 30

Cook Time 3

Total Time 3 30

Servings servings

Calories 215kcal

Ingredients

1 pound ground beef
1/4 cup dried minced onion
1 ounce packet taco seasoning
1 teaspoon ground cumin
1/2 teaspoon chili powder
salt and black pepper to taste
15 ounce can black beans
15 ounce can drained pinto beans or refried beans
11 ounce can Mexicorn
10 ounce can Rotel (diced tomatoes with green chilies)
15 ounce tomato sauce
14.5 ounce can chicken or beef broth
8 ounce package cream cheese room temperature
1/2-3/4 cup heavy cream divided
Topping options: shredded cheese, sour cream, tortilla chips, avocado, jalapeno, cilantro, green onions

Instructions

In a skillet over medium heat, cook ground beef until browned and fully cooked. Drain excess grease.
Stir in dried minced onion, taco seasoning, cumin, and chili powder. Season with salt and black pepper.
Transfer the meat mixture to the slow cooker. Add black beans, pinto or refried beans, corn, Rotel, tomato sauce, and broth. Stir to combine.
Cover and cook on low for 5-6 hours or high for 2-3 hours.
During the last 30 minutes, add cream cheese and 1/2 cup of the heavy cream. Cover and let the cream cheese soften, then stir until fully melted and smooth.
Taste and adjust seasoning with salt and pepper. For a thinner texture, add the remaining heavy cream or water. Serve with desired toppings.

Notes

To make this soup on the stovetop, start by browning the ground beef and diced onion in a large pot or Dutch oven over medium heat until fully cooked; drain any excess grease. Stir in the taco seasoning and spices, then add the beans, corn, Rotel, tomato sauce, and broth. Bring the mixture to a gentle simmer, reduce the heat to low, and cook uncovered for about 20–25 minutes, stirring occasionally to help it thicken. Add the cream cheese and heavy cream, stirring until the cream cheese is completely melted and the soup is smooth and creamy. Taste, adjust seasoning as needed, and serve warm with your favorite toppings.

Storage:

Store any leftover slow cooker taco soup in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop for a few minutes.

You can freeze the soup too for a later date for up to 2 months. Just thaw overnight in the fridge before reheating.

I will admit it’s one of the best meal prep recipes since you can set it and forget it in the slow cooker and then batch it up to enjoy throughout the week.

Tips:

Always brown the beef in a skillet first. This will help it cook correctly in the slow cooker and will also give you the ability to drain off any excess grease.
Stir in the cream cheese and heavy cream at the end of cooking. If you add it too early, it could curdle or separate from the base of the soup.
Swap the protein if desired. It’s this crock pot taco soup is also delicious with ground chicken or turkey.
If you can’t find Mexicorn or want to make your own, just stir in corn and chopped bell peppers.
Make it spicy. Add canned hot green chilies or even chopped pickled jalapenos to give it some heat.

Nutrition

The post Slow Cooker Taco Soup appeared first on Dinner in 321.

Slow Cooker Queso Chicken and Rice

Laura Ashley — Sat, 01 Aug 2026 15:47:46 +0000

This Slow Cooker Queso Chicken and Rice is the easiest dinner recipe for feeding a crowd any night of the week. WIth seasoned rice, tender chicken, and creamy queso, it’s easy to prep in 10 minutes before the crock pot does the rest of the cooking for you.

If you follow me on social media, you know my classic Queso Chicken and Rice casserole was a viral recipe sensation. So naturally, I had to make a Slow Cooker Queso Chicken and Rice to make the prep even easier.

With just 7 ingredients that are all easy to find and can be kept in your pantry, dinner comes together in the blink of an eye thanks to the slow cooker. This recipe has become so popular with my family, we have it couple times a month, and the leftovers are even more delicious too!

For more delicious slow cooker meals, my Slow Cooker Pot Roast and Crock Pot Marry Me Chicken are two others to try.

Why you’ll love this recipe

Less than 10 ingredients. No hassle here and easy to shop for. I almost always have these ingredients already in my kitchen.
Flavors kids and adults love. I can fully attest that slow cooker queso chicken and rice is a hit with picky eaters too!
Great for beginner cooks. Grab your slow cooker and start cooking, it’s a foolproof dinner recipe.
No mess. I like to mix all of the ingredients in the slow cooker so there are no dishes to clean up!

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Knorr Taco or Mexican Rice: The base to the casserole that already has the delicious seasonings inside.
Regular or low-sodium chicken broth: Adds richness and cooks the rice perfectly.
Pace Picante Sauce or other smooth salsa: Gives a nice tomato flavor and a bit of spice.
Water: More cooking liquid to cook the rice perfectly.
Taco seasoning: Use your favorite to season the casserole.
Boneless skinless chicken thighs or breasts cut into 1-inch cubes: Use whichever cut you like, just be sure to cut them all the same size.
Shredded Mexican cheese blend: Adds that gooey, cheesy flavor we all love in Mexican food.
Queso blanco dip: Gives richness and a creamy texture that is signature to this recipe.

Tools You’ll Need

how to make slow cooker queso chicken and rice

Whisk together both rice packets, broth, salsa, water and chicken in the crockpot.

Cover and cook on low 3-4 hours or high 2 to 2 1/2 hours, or until chicken reaches 165°F and rice is tender.
Add 1 1/2 cups of the shredded cheese. Stir the mixture inside the crockpot to gently to combine with the rice. Sprinkle the remaining shredded cheese on top.

Cover another 5-10 minutes just to melt the cheese.
Drizzle warmed queso blanco dip over the top before serving.

expert tips

Cut the chicken pieces all the same size so they cook evenly. This is key to tender chicken that is moist and delicious.
Make it with cooked chicken. Simply add shredded chicken when you add the shredded cheese.
Make it vegetarian. Omit the chicken and use vegetable broth instead. Add more veggies like bell peppers, fire roasted corn, and even cauliflower or broccoli if you desire.
Add the cheese last. You want to avoid sprinkling over the cheese too early or else it will clump and not melt evenly.
Use your favorite queso. This is the cherry on top, drizzle it over warm for the most decadent bite.

storage

Store any leftover slow cooker queso chicken and rice in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.

You can easily freeze the leftovers too, just place in an airtight container for up to 2 months. Thaw overnight in the refrigerator, then reheat according to the instructions above.

It’s a great weeknight dinner to prepare ahead of time. The hands-on prep time is about 10 minutes and then let the crock pot do the work for you.

Frequently Asked Questions

Can I use another protein besides chicken?

Of course! If you use beef or pork, cut the meat all the same size as well. You can also use ground meat too, just cook it in a skillet before adding into the slow cooker.

How do I make it spicy?

Add hot canned green chilies, chopped jalapenos, or a pinch of cayenne pepper for some heat.

What are other ways to serve slow cooker queso chicken and rice?

We’ve even turned it into burritos or tacos! Serve with tortillas on the side for a taco bar option.

more Easy Slow Cooker Recipes

Slow Cooker Queso Chicken and Rice

This Slow Cooker Queso Chicken and Rice is the easiest dinner recipe for feeding a crowd any night of the week. WIth seasoned rice, tender chicken, and creamy queso, it's easy to prep in 10 minutes before the crock pot does the rest of the cooking for you.

Course Main Course

Cuisine American, Mexican

Keyword chicken

Prep Time 10

Cook Time 2 10

Total Time 2 20

Servings Servings

Calories 430kcal

Ingredients

2 5.4oz packs Knorr Taco or Mexican Rice
14.5 oz regular or low-sodium chicken broth
16 oz Pace Picante Sauce or other smooth salsa
1 cup water
2-3 tsp taco seasoning
2 1/2-3 lb boneless skinless chicken thighs or breasts cut into 1-inch cubes
2 cups shredded Mexican cheese blend
1/2-3/4 cup queso blanco dip warmed
cilantro for garnish if desired

Instructions

Whisk together both rice packets, broth, salsa, water, and chicken in the crockpot.
Cover and cook on low 3-4 hours or high 2 to 2 1/2 hours, or until chicken reaches 165°F and rice is tender.
Add 1 1/2 cups of the shredded cheese. Stir the mixture inside the crockpot to gently to combine with the rice. Sprinkle the remaining shredded cheese on top.
Cover another 5-10 minutes just to melt the cheese.
Drizzle warmed queso blanco dip over the top before serving. Garnish with cilantro if desired.

Notes

Storage:

Store any leftover slow cooker queso chicken and rice in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.

You can easily freeze the leftovers too, just place in an airtight container for up to 2 months. Thaw overnight in the refrigerator, then reheat according to the instructions above.

It’s a great weeknight dinner to prepare ahead of time. The hands-on prep time is about 10 minutes and then let the crock pot do the work for you.

Tips

Cut the chicken pieces all the same size so they cook evenly. This is key to tender chicken that is moist and delicious.
Make it with cooked chicken. Simply add shredded chicken when you add the shredded cheese.
Make it vegetarian. Omit the chicken and use vegetable broth instead. Add more veggies like bell peppers, fire roasted corn, and even cauliflower or broccoli if you desire.
Add the cheese last. You want to avoid sprinkling over the cheese too early or else it will clump and not melt evenly.
Use your favorite queso. This is the cherry on top, drizzle it over warm for the most decadent bite.

Nutrition

Serving: 8g | Calories: 430kcal | Carbohydrates: 46g | Protein: 29g | Fat: 14g

The post Slow Cooker Queso Chicken and Rice appeared first on Dinner in 321.

Cranberry Meatballs

Laura Ashley — Fri, 31 Jul 2026 16:20:49 +0000

These no-fuss 6-ingredient Cranberry Meatballs are easy to make and packed with sweet and savory flavor for the jolliest holiday appetizer. With frozen meatballs as the base, anyone can make this foolproof recipe.

I’ve never met a meatball I didn’t like, and I cannot get enough of these Slow Cooker Cranberry Meatballs every holiday season. Made with frozen meatballs for ease and minimal prep, Cranberry Meatballs are an easy and delicious dump-and-go crockpot recipe that turns out perfectly each time. They hit every flavor note and are great for Christmas parties, Thanksgiving appetizers, game days and potlucks.

These Cranberry Meatballs can be made ahead and are versatile too. Great as an appetizer or an easy dinner served over rice, no matter how you enjoy them, they’re sure to be a hit. Add these to your holiday recipe rotation, and I just bet they will be on repeat year after year.

If you’re a cranberry lover like us, be sure to try these other holiday appetizers. We love these Turkey Cranberry Sliders for a crowd and this easy Cranberry Cheeseball, too.

Why You’ll Love This Recipe

Uses simple pantry-friendly ingredients. This easy recipe comes together with just a handful of pantry and fridge staples you probably already have on hand.
Great make-ahead recipe. This is the perfect dish to make in advance and have at the ready to feed a hungry crowd during the holidays or any gathering. Spend more time with your guests than in the kitchen!
Minimal hands-on cooking time. Thanks to the slow cooker, these appetizer meatballs require very little active cooking time. Simply add everything to the crockpot, set it, forget it, and enjoy later!

Ingredients

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

Frozen Meatballs: Use your favorite variety. Beef, pork, or a combination work. You could try turkey or chicken meatballs, too.
Cranberry Sauce: We like whole berry for the thick texture and sweet, fruity flavor.
Heinz Chili Sauce: Adds a sweet and tangy, tomato note.
Maple Syrup: For sweetness.
Orange Zest and Juice: Brings a bright, citrusy flavor to the sauce.
Dijon Mustard: Hot and sharp, to balance out the sweetness.

Tools You’ll Need

how to make slow cooker cranberry meatballs

Optional step: If you have extra time, bake or sear the meatballs first. If baking them, place the meatballs in a single layer on an aluminum foil or parchment paper lined baking sheet. Bake according to package directions. If searing them, place in a large skillet over medium heat. Cook, stirring occasionally, until the exterior is slightly browned. This should take about 4-6 minutes.
To a large crockpot, whisk together whole berry cranberry sauce, Heinz chili sauce, maple syrup, 1 tablespoon orange zest, 1/4 cup orange juice, and Dijon mustard.

Add the meatballs to the mixture, and stir until coated well.

Cover and cook on low heat for 4-5 hours or high heat for 2-3.
Once the cooking time has completed, uncover, stir well, then set the heat to warm for serving.
You can serve them as an appetizer with toothpicks or over rice for a main dish.

Expert Tips

Brown the meatballs first. This step is optional, but if you have the time, this step is worth it to add extra caramelized flavor.
Make Homemade Meatballs. Want made-from-scratch, homestyle meatballs, double the ingredients of this easy recipe. Roll the meat into 1-inch balls and bake at 350°F 20-25 minutes or until golden brown with an internal temperature of 165°F is reached.
Use whole berry cranberry sauce. For the best flavor and texture, use thick, slightly chunky whole berry sauce.
Keep warm in the slow cooker. Set on the “warm” setting or on low while entertaining. This is a great way to keep them hot during parties. Just be sure to stir occasionally.
Garnish with fresh herbs or orange zest. These are nice and flavorful finishing touches to add right before serving.
Make them spicy. Add a few dashes of hot sauce, a sprinkle of cayenne pepper or sliced jalapeños for a little heat.

What To Serve with cranberry meatballs

These meatballs are the perfect appetizer for entertaining and the holidays, as part of a larger spread, or on their own over rice as a meal. Here are a few of our favorites to serve them with:

storage

Store cooled leftover meatballs in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop over medium-low heat until hot with a splash of water to loosen the sauce, as needed.

Freeze leftover meatballs in an airtight container for up to 3 months. Thaw in the fridge overnight before serving, and reheat on the stovetop over medium-low heat, as instructed above.

You can prep and make these meatballs in advance. Cook, then cool and store in the fridge until you’re ready to serve. Reheat in the slow cooker on low until hot. Alternatively, make them ahead of time and keep on the “warm” setting if you’re planning on serving them in the next few hours. Just be sure to stir occasionally.

frequently asked questions

What type of cranberry sauce works best?

We like whole berry cranberry sauce for its thick, chunky texture.

Can I cook these meatballs from frozen?

If the frozen meatballs are already fully cooked, yes. If they’re raw, no. Thaw and cook them through first, then add them to the sauce and slow cooker.

How long can they stay warm in the slow cooker?

If the meatballs are on the “warm” setting, they can stay warm for 2-3 hours. And if they’re on the low setting, 4-6 hours. Just be mindful that any longer, and the sauce could dry out.

More slow cooker appetizer recipes

Cranberry Meatballs

Course Appetizer

Cuisine American

Keyword christmas, holiday, thanksgiving

Prep Time 10

Cook Time 2

Total Time 2 10

Servings servings

Calories 73kcal

Ingredients

2-2 1/2 pounds frozen meatballs beef, turkey, pork, chicken or plant-based
14 ounce can whole berry cranberry sauce
1/2 cup Heinz chili sauce
1/2 cup maple syrup
1 large orange zested and juiced
2 tablespoons Dijon mustard

Instructions

Optional step: If you have extra time, bake or sear the meatballs first. If baking them, place the meatballs in a single layer on an aluminum foil or parchment paper lined baking sheet. Bake according to package directions. If searing them, place in a large skillet over medium heat. Cook, stirring occasionally, until the exterior is slightly browned. This should take about 4-6 minutes.
To a large crockpot, whisk together whole berry cranberry sauce, Heinz chili sauce, maple syrup, 1 tablespoon orange zest, 1/4 cup orange juice, and Dijon mustard.
Add the meatballs to the mixture, and stir until coated well.
Cover and cook on low heat for 4-5 hours or high heat for 2-3.
Once the cooking time has completed, uncover, stir well, then set the heat to warm for serving.
You can serve them as an appetizer with toothpicks or over rice for a main dish.

Notes

Storage:

Store cooled leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop over medium-low heat with a splash of water to loosen the sauce.
Freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight before serving then reheat on the stovetop over medium-low heat.
Prep and make meatballs in advance — cook, then cool and store in the fridge until ready to serve. Reheat in the slow cooker on low until hot. Alternatively, make them ahead of time and keep on the “warm” setting if planning on serving them in the next few hours. Stir occasionally.

Tips

Brown the meatballs first. This step is optional, but if you have the time, this step is worth it to add extra caramelized flavor.
Make Homemade Meatballs. Want made-from-scratch, homestyle meatballs, double the ingredients of this easy recipe. Roll the meat into 1-inch balls and bake at 350°F 20-25 minutes or until golden brown with an internal temperature of 165°F is reached.
Use whole berry cranberry sauce. For the best flavor and texture, use thick, slightly chunky whole berry sauce.
Keep warm in the slow cooker. Set on the “warm” setting or on low while entertaining. This is a great way to keep them hot during parties. Just be sure to stir occasionally.
Garnish with fresh herbs or orange zest. These are nice and flavorful finishing touches to add right before serving.
Make them spicy. Add a few dashes of hot sauce, a sprinkle of cayenne pepper or sliced jalapeños for a little heat.

Nutrition

The post Cranberry Meatballs appeared first on Dinner in 321.

Slow Cooker Cheeseburger Dip

Laura Ashley — Thu, 25 Jun 2026 16:55:15 +0000

If you’re looking for the ultimate party dip, your search is officially over. This Slow Cooker Cheeseburger Dip has everything you love about a classic cheeseburger bubbling together in one easy, crowd-feeding slow cooker situation.

This Slow Cooker Cheeseburger Dip starts with seasoned ground beef and onion cooked right on the stovetop, then everything gets transferred to the slow cooker where it melts together into the most irresistible cheesy, beefy dip you’ve ever had. It only takes 15 minutes to prep before the crockpot takes over, making it ideal for busy days.

The secret ingredient that sets it apart from every other cheeseburger dip out there is Palmetto Cheese Homestyle Pimento Cheese. It melts in beautifully and adds a rich, Southern-style depth of flavor that cream cheese and cheddar alone just can’t replicate. And I love that it’s so easy to serve out of the crock pot for guests when I’m entertaining.

From personal experience, I can say that it’s the dip that disappears first at every single gathering. Once you taste it, you’ll completely understand why. If you love a dip recipe, my Million Dollar Dip and Boat Dip are two others to try.

Why You’ll Like This Recipe

Slow cooker convenience — once the beef is browned, the slow cooker does all the work, keeping the dip warm and ready to serve for hours.
Big cheeseburger flavor — every component of a great cheeseburger is in this dip, from the Worcestershire-seasoned beef to the pickle juice tang and the ketchup finish.
Palmetto Cheese Homestyle Pimento Cheese is the game changer — it melts into the dip and adds a creamy, savory richness that takes this from good to absolutely unforgettable.
Perfect for a crowd — this slow cooker cheeseburger dip is ideal for game days, holiday parties, potlucks, or any gathering where you need to feed a lot of people with minimal effort.

Ingredients

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

Ground beef: The hearty, savory base of the dip.
Yellow onion: Adds a subtle sweetness and savory depth.
Garlic powder: A quick, easy way to add savory garlic flavor.
Yellow mustard: A classic cheeseburger condiment that adds a subtle tang.
Worcestershire sauce: Adds a deep, umami-rich savoriness.
Cream cheese: Room temperature cream cheese melts smoothly into the dip and gives it a thick, creamy base.
Evaporated milk: Helps loosen the dip to the perfect scoopable consistency.
Palmetto Cheese Homestyle Pimento Cheese: The star ingredient — this Southern-style pimento cheese melts into the dip and adds a one-of-a-kind creamy, savory, slightly tangy flavor that sets this recipe completely apart.
Diced tomatoes with green chiles: Adds a little heat, acidity, and texture.
Sharp cheddar cheese: Shredded and melted in for extra cheesy pull and bold cheddar flavor.
Ketchup: Adds a touch of sweetness and that signature cheeseburger flavor.
Dill pickle juice: The tangy secret weapon.
Diced pickles and red onion or scallions: Fresh garnishes that add crunch, color, and a pop of brightness right before serving.
Dippers: Tortilla chips, corn chip scoops, and toasted burger buns all work perfectly for scooping up every last bit.

How to Make Slow Cooker cheeseburger Dip

In a large skillet over medium-high heat, cook the ground beef and onion, breaking up the meat with a spoon, until the beef is browned and the onion is softened. Drain any excess fat.

Stir in the garlic powder, mustard, and Worcestershire sauce. Season well with salt and black pepper.
Transfer the beef mixture to a 4-quart slow cooker.
Add the cream cheese, evaporated milk, Palmetto Cheese Homestyle Pimento Cheese, drained diced tomatoes with green chiles, shredded cheddar, ketchup, and pickle juice. Stir to combine.

Cover and cook on low for 2 to 3 hours or on high for 1 to 1½ hours, stirring occasionally, until the cheese is fully melted and the dip is hot and bubbly.
Stir well before serving. Garnish with diced pickles and red onion or scallions.
Serve directly from the slow cooker with tortilla chips, corn chip scoops, and toasted burger buns.

Expert Tips & Substitutions

Room temperature cream cheese is key: Cold cream cheese takes much longer to melt and can leave lumps in the dip. Set it out at least 30 minutes before you start.
Don’t skip draining the tomatoes: Excess liquid from the diced tomatoes will make the dip too thin. Drain them well before adding to the slow cooker.
Keep it warm for serving: Once the dip is done, switch the slow cooker to the warm setting so it stays perfectly scoopable throughout the party.
Meat swap: Ground turkey or ground chicken can be substituted for a lighter version. Season it well since poultry needs a little more flavor help than beef.
Heat level: For a spicier dip, use a can of diced tomatoes with hot green chiles, or stir in a few dashes of hot sauce before serving.
Make it stovetop: No slow cooker? Combine everything in a large pot or Dutch oven over low heat, stirring frequently until fully melted and hot.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, stirring frequently and adding a splash of evaporated milk or water to loosen it back to the right consistency. It can also be reheated in the microwave in 30-second intervals, stirring between each interval.

The dip can also be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I make this dip ahead of time?

Yes! Brown the beef and mix everything into the slow cooker insert the night before, then refrigerate the insert overnight. Pull it out 30 minutes before cooking and proceed with the recipe as written.

What slow cooker size do I need?

A 4-quart slow cooker is ideal for this recipe. A 6-quart will also work — the dip will just be shallower in the insert, which is totally fine.

How do I keep the dip from getting too thick?

The evaporated milk helps keep the consistency smooth, but if it thickens up while sitting on warm, stir in a splash more evaporated milk or a little water to loosen it back up.

Can I make this on the stovetop instead?

Absolutely. Combine the browned beef and all remaining ingredients in a large pot or Dutch oven over low heat. Stir frequently until everything is fully melted and the dip is hot throughout, about 15–20 minutes.

More Recipes Like This

This post was created in partnership with Palmetto Cheese Homestyle Pimento Cheese. All thoughts and opinions are 100% my own.

Slow Cooker Cheeseburger Dip

If you're looking for the ultimate party dip, your search is officially over. This Slow Cooker Cheeseburger Dip has everything you love about a classic cheeseburger bubbling together in one easy, crowd-feeding slow cooker situation.

Course Appetizer

Cuisine American

Keyword holiday, holidays, party, party food

Prep Time 15

Cook Time 1 45

Total Time 2

Servings servings

Ingredients

1 pound ground beef
1 cup finely diced yellow onion
1 teaspoon garlic powder
1 teaspoon yellow mustard
1 teaspoon Worcestershire sauce
salt and black pepper to taste
8 ounces cream cheese room temperature
5 ounces evaporated milk
10 ounce container Palmetto Cheese Homestyle Pimento Cheese
10 ounce can diced tomatoes and green chiles drained
2 cups sharp cheddar cheese
1/4 cup ketchup
2 tablespoons dill pickle juice
finely diced pickles for garnish
finely diced red onion or sliced scallions for garnish
Dippers: tortilla chips, corn chip scoops, and toasted burger buns

Instructions

In a large skillet over medium-high heat, cook the ground beef and onion, breaking up the meat with a spoon, for 7 to 8 minutes, until the beef is browned and no longer pink and the onion is softened. Drain any excess fat.
Stir in garlic powder, mustard, and Worcestershire sauce and season with salt and freshly ground black pepper.
Transfer the beef mixture to a 4-quart slow cooker. Add the cream cheese, evaporated milk, Palmetto Cheese Homestyle Pimento Cheese, diced tomatoes with green chiles, cheddar cheese, ketchup, and pickle juice and stir to combine.
Cover and cook on low for 2 to 3 hours or on high for 1 to 1 1/2 hours, stirring occasionally, until the cheese is fully melted and the dip is hot and bubbly.
Stir well before serving. Garnish with diced pickles and red onion or scallions. Serve directly from the slow cooker with tortilla chips, corn chip scoops, and toasted burger buns.

Notes

Expert Tips & Substitutions

Room temperature cream cheese is key: Cold cream cheese takes much longer to melt and can leave lumps in the dip. Set it out at least 30 minutes before you start.
Don’t skip draining the tomatoes: Excess liquid from the diced tomatoes will make the dip too thin. Drain them well before adding to the slow cooker.
Keep it warm for serving: Once the dip is done, switch the slow cooker to the warm setting so it stays perfectly scoopable throughout the party.
Meat swap: Ground turkey or ground chicken can be substituted for a lighter version. Season it well since poultry needs a little more flavor help than beef.
Heat level: For a spicier dip, use a can of diced tomatoes with hot green chiles, or stir in a few dashes of hot sauce before serving.
Make it stovetop: No slow cooker? Combine everything in a large pot or Dutch oven over low heat, stirring frequently until fully melted and hot.

Storage

The dip can also be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

The post Slow Cooker Cheeseburger Dip appeared first on Dinner in 321.

Slow Cooker Chicken Stroganoff

Laura Ashley — Wed, 15 Apr 2026 20:46:00 +0000

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.

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

how to make slow cooker chicken stroganoff

To a slow cooker, add cream of chicken soup, chicken broth, Italian dressing, 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 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

Why is my sauce thin for crock pot chicken stroganoff?

You may have added too much liquid but it’s easy to fix. Simply mix in a bowl a slurry with 1 tablespoon cornstarch and 1 tablespoon broth or water. Add to the slow cooker and let it thicken for 10 to 20 minutes.

Can I use frozen chicken?

While you can, I recommend not because it releases more liquid risking a watery sauce. It’s also safer in terms of food guidelines to use regular chicken.

What other ingredients can I add for flavor in slow cooker chicken stroganoff?

Try adding paprika, Worcestershire sauce, mustard, and even garlic!

more easy slow cooker recipes

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

Cook Time 3

Total Time 3 30

Servings 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:

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

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

Crockpot Brown Sugar Pineapple Ham

Laura Ashley — Thu, 26 Mar 2026 14:48:12 +0000

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.

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

How to Make brown sugar Pineapple Ham

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.

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

How do you keep your slow cooker pineapple brown sugar ham from drying out?

Make sure you baste the ham with the sauce and juices every 45-60 minutes and serve with additional sauce on the side.

What temperature should a ham be cooked to?

Use a meat thermometer to best determine this, once it reaches 140ºF then the ham is fully warmed through.

Should the pineapple brown sugar ham be cooked on high or low in the slow cooker?

You can cook it on either temperature setting. On low heat, it will cook for 5 to 6 hours, and on high it will cook for 2 to 3 hours. Just be sure it reaches an internal temperature for 140ºF.

More holiday Side Dish recipes

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

Cook Time 3

Total Time 3 15

Servings 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.

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

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

Slow Cooker Velveeta Mac and Cheese

Laura Ashley — Sat, 21 Mar 2026 16:28:06 +0000

This Slow Cooker Velveeta Mac and Cheese takes 10 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.

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

How to Make Slow Cooker Velveeta Mac and Cheese

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.

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

What mix-ins are good in macaroni and cheese?

Add veggies like peas or broccoli florets. Protein is also delicious like pulled chicken or pork. Even ground beef is tasty too!

How do I keep the Velveeta mac and cheese from getting mushy in the slow cooker?

Make sure you boil the noodles separately from the sauce to keep them al dente in texture.

What can you add to Velveeta mac and cheese to make it better?

I like to add other freshly grated cheeses like cheddar and Monterey Jack to boost the flavor.

More Delicious Slow Cooker Recipes

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

Cook Time 2

Total Time 2 30

Servings 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:

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

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

Slow Cooker Beef Tips and Gravy

Laura Ashley — Fri, 02 Jan 2026 19:46:59 +0000

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.

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

How to Make Slow Cooker Beef Tips and Gravy

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.

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!

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

What are the best cuts of meat for slow cooker beef tips and gravy?

We recommend using chuck roast, tenderloin tips, or sirloin. You can use stew meat, just know that it will be a little chewier in texture.

Why is my beef tough rather than tender after cooking?

You probably didn’t cook the beef tips for long enough. Continue cooking to allow the cartilage to break down so that each bite melts in your mouth.

How can I make the gravy more flavorful?

Add some Worcestershire sauce or a little spoonful of beef Better than Bouillon, just be cautious not to make it too salty.

More Delicious Slow Cooker recipes

Slow Cooker Beef Tips and Gravy

Course Main Course

Cuisine American

Keyword beef

Prep Time 15

Cook Time 4 30

Total Time 4 45

Servings 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

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