Ingredients:

2 pounds beef chuck, cut into 1-1.5 inch cubes

1/4 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 tablespoons olive oil

1 large onion, chopped

2-3 cloves garlic, minced

3 large carrots, peeled and sliced into thick rounds

3 medium potatoes, peeled and cut into large chunks

2 celery stalks, chopped

4 cups beef broth

2 tablespoons tomato paste

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

Optional: 1 cup frozen peas, added 30 minutes before serving

Instructions:

Step 1: Prep the Beef

In a large bowl, combine the flour, salt, and pepper. Add the beef chunks and toss to coat evenly with the flour mixture. This helps to thicken the stew as it cooks.

Step 2: Brown the Beef

Heat olive oil in a skillet over medium-high heat. Add the floured beef in batches, browning on all sides. Don't crowd the pan. Transfer the browned beef to the slow cooker.

Step 3: Sauté Vegetables

In the same skillet, add a bit more oil if necessary and sauté the onion and garlic until translucent and fragrant. Add this to the slow cooker.

Step 4: Add Remaining Ingredients

To the slow cooker, add the carrots, potatoes, celery, beef broth, tomato paste, thyme, rosemary, and bay leaves. Stir to combine.

Step 5: Cook

Cover and cook on low for 8-10 hours, or on high for 4-6 hours, until the beef is tender and the vegetables are cooked through.

Step 6: Final Touches

If using, add the frozen peas about 30 minutes before the end of cooking time. Remove the bay leaves before serving.

Step 7: Serve

Serve the beef stew hot, ideally with crusty bread or over a bed of cooked rice or noodles.

Tips:

Enhancing Flavor: For an even richer flavor, you can deglaze the skillet with a splash of red wine after sautéing the onions and garlic and pour it into the slow cooker.

Thickening the Stew: If you prefer a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of water and stir into the stew during the last 30 minutes of cooking.

Vegetable Variations: Feel free to add other vegetables like parsnips, turnips, or mushrooms depending on your preference or what you have on hand

Crock-Pot

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Dutch Oven

Ingredients:

8 boneless, skinless chicken thighs

Salt and pepper, to taste

2 tablespoons olive oil

1 large onion, sliced

3 cloves garlic, minced

1 red bell pepper, sliced

1 green bell pepper, sliced

8 oz mushrooms, sliced

1 can (28 ounces) crushed tomatoes

1/2 cup chicken broth

2 tablespoons tomato paste

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon crushed red pepper flakes (optional, for a spicy kick)

1/4 cup capers or sliced black olives (optional)

Fresh parsley or basil, chopped, for garnish

Instructions:

Step 1: Prep the Chicken

Season the chicken thighs with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add the chicken thighs and sear until both sides are golden brown, about 3-4 minutes per side. Transfer the browned chicken to the slow cooker.

Step 2: Sauté the Vegetables

In the same skillet, add a bit more oil if necessary. Sauté the onion and garlic until they begin to soften, about 3 minutes. Add the bell peppers and mushrooms, cooking for another 5 minutes until just tender. Transfer the vegetables to the slow cooker.

Step 3: Add Remaining Ingredients

To the slow cooker, add the crushed tomatoes, chicken broth, tomato paste, oregano, basil, and red pepper flakes if using. Stir to combine everything well.

Step 4: Cook

Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is tender and the flavors are well blended.

Step 5: Final Touches

If using, stir in capers or black olives in the last 30 minutes of cooking.

Step 6: Serve

Serve the chicken cacciatore over cooked pasta, rice, or polenta. Garnish with chopped fresh parsley or basil.

Tips:

Searing the Chicken: While it's an extra step, searing the chicken helps to lock in flavors and gives the chicken a better texture and color.

Thickening the Sauce: If you prefer a thicker sauce, you can mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker 30 minutes before the end of cooking.

Adding Veggies: Feel free to include other vegetables such as zucchini or artichoke hearts to vary the flavor and increase the dish's nutritional value.

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Ingredients:

1 1/2 pounds boneless, skinless chicken breasts

1 medium onion, chopped

1 cup diced carrots

1/2 cup diced celery

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

1 1/2 cups long grain white rice (do not use instant rice)

3 cups low sodium chicken broth

2 cups shredded cheddar cheese

1/2 cup milk

Optional: 1/2 cup frozen peas (added near the end)

Instructions:

Step 1: Layer Ingredients in Slow Cooker

Place the chicken breasts at the bottom of the slow cooker. Sprinkle the chopped onion, carrots, and celery around and on top of the chicken. Season everything with garlic powder, salt, and pepper.

Step 2: Add Rice and Broth

Spread the uncooked rice over the chicken and vegetables. Pour the chicken broth evenly over the rice, ensuring it is completely submerged in liquid.

Step 3: Cook

Cover and cook on low for 4-5 hours, or until the chicken is thoroughly cooked and the rice is tender. Avoid opening the lid during cooking as this lets out heat and can affect the cooking time and texture of the rice.

Step 4: Add Cheese and Milk

Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker. Add the shredded cheese and milk, stirring until everything is combined and the cheese is melted. If using, stir in the frozen peas at this point and allow them to heat through.

Step 5: Serve

Once everything is hot and the cheese is melted, give it a good stir to mix all the ingredients thoroughly. Serve warm.

Tips:

Kid Customization: Let kids choose some of the vegetables to go into the dish to make them more excited to eat it.

Serving Suggestion: This dish is great on its own, but you can also serve it with a side of steamed broccoli or a fresh garden salad for a more rounded meal.

Leftovers: Store any leftovers in an airtight container in the refrigerator. Reheat in the microwave, adding a little water or extra milk to keep the rice moist.

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Fix-It and Forget-It Big Cookbook

Ingredients:

1 lb ground turkey

1 medium onion, chopped

2 cloves garlic, minced

1 bell pepper, any color, diced

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) corn, drained

2 cans (14.5 oz each) diced tomatoes

2 tablespoons tomato paste

2 cups chicken or vegetable broth

1 tablespoon chili powder (adjust according to taste)

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper to taste

Optional toppings: shredded cheese, sour cream, chopped green onions, avocado slices

Instructions:

Step 1: Brown the Turkey

In a skillet over medium heat, cook the ground turkey until browned. Add the chopped onion and minced garlic in the last few minutes of cooking to soften them. This step helps to add flavor to the chili by caramelizing the meat and onions.

Step 2: Add Ingredients to Slow Cooker

Transfer the browned turkey, onions, and garlic to a slow cooker. Add the diced bell pepper, black beans, kidney beans, corn, diced tomatoes, tomato paste, and broth. Stir to mix well.

Step 3: Season the Chili

Sprinkle the chili powder, cumin, and paprika over the mixture in the slow cooker. Stir until all ingredients are well coated with the seasonings. Season with salt and pepper to taste.

Step 4: Cook

Cover the slow cooker and set it to cook on low for 6-8 hours, or on high for 3-4 hours. The longer it cooks, the more the flavors will meld together.

Step 5: Serve

Once the chili is done, give it a good stir and adjust seasonings if necessary. Serve hot in bowls, with optional toppings like shredded cheese, sour cream, chopped green onions, or avocado slices.

Tips:

Kid-Friendly Adjustments: If your kids are sensitive to spice, you can reduce the amount of chili powder or skip it entirely and just use mild paprika.

Adding Vegetables: Feel free to throw in other vegetables like zucchini or carrots for an extra nutritional boost.

Serving Suggestion: Serve this chili with a side of cornbread or over a baked potato for a filling meal.

Chicken Tortilla Soup is a wonderfully flavorful and comforting dish, perfect for any day of the week. Here's an easy crockpot version that requires minimal prep and delivers maximum taste.

Ingredients:

1.5 pounds boneless, skinless chicken breasts

1 (15 oz) can black beans, rinsed and drained

1 (15 oz) can corn, drained

1 (15 oz) can diced tomatoes, undrained

1 (4 oz) can diced green chiles

1 large onion, chopped

3 cloves garlic, minced

4 cups chicken broth

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon salt

1/2 teaspoon black pepper

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Tortilla strips or crushed tortilla chips (for topping)

Optional Toppings:

Shredded cheddar or Monterey Jack cheese

Sour cream

Diced avocado

Additional lime wedges

Instructions:

Prep Ingredients:

Begin by placing the chicken breasts at the bottom of the crockpot. This ensures they stay submerged and cook evenly.

Add the chopped onions, minced garlic, black beans, corn, diced tomatoes with their juice, and diced green chiles on top of the chicken.

Add the Seasonings:

Sprinkle the chili powder, cumin, salt, and black pepper over the ingredients. These spices will give your soup a delicious depth of flavor.

Pour in the Chicken Broth:

Gently pour the chicken broth over the ingredients, ensuring there's enough liquid to cover most of the contents.

Cook the Soup:

Cover the crockpot with its lid. Set it to cook on low for 6-8 hours, or on high for 3-4 hours. The soup is done when the chicken is tender and easily shreds with a fork.

Shred the Chicken:

Once the cooking time is up, remove the chicken breasts from the crockpot. Shred them using two forks, then return the shredded chicken to the soup. Stir well to distribute the chicken evenly throughout.

Add Lime Juice:

Squeeze the fresh lime juice into the soup and stir. This adds a bright, fresh flavor that balances the richness of the broth.

Serve:

Ladle the hot soup into bowls. Garnish with chopped fresh cilantro, and add tortilla strips or crushed tortilla chips for crunch.

Offer additional toppings such as shredded cheese, sour cream, diced avocado, and extra lime wedges on the side so everyone can customize their bowl.

This crockpot chicken tortilla soup is not only easy to make but also incredibly satisfying and packed with flavor. It's the perfect meal to come home to after a long day, especially during colder weather. Enjoy!

Here’s a simple and delicious Crock Pot recipe for shredded chicken tacos that’s perfect for any taco night, gathering, or a fulfilling family dinner.

Ingredients:

2 lbs boneless, skinless chicken breasts

1 medium onion, chopped

3 cloves garlic, minced

1 cup chicken broth

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried oregano

Juice of 1 lime

Tortillas, for serving

Fresh cilantro, chopped (for garnish)

Optional toppings:

Diced tomatoes

Shredded lettuce

Sliced avocado or guacamole

Shredded cheese

Sour cream

Salsa

Instructions:

Prep the Ingredients:

Place the chopped onion and minced garlic in the bottom of the Crock Pot.

Season the Chicken:

In a small bowl, mix together the chili powder, cumin, paprika, salt, pepper, and oregano. Rub this spice mixture all over the chicken breasts.

Place the seasoned chicken on top of the onions and garlic in the Crock Pot.

Add Liquids:

Pour the chicken broth over the chicken. The liquid will help keep the chicken moist and flavorful as it cooks.

Cook:

Cover the Crock Pot and cook on low for 6-7 hours or on high for 3-4 hours.

Once the chicken is cooked through and tender, use two forks to shred it directly in the Crock Pot. Mix the shredded chicken with the juices and onions.

Finish with Lime:

Squeeze fresh lime juice over the shredded chicken and stir well to combine. This adds a fresh zesty flavor that brightens the dish.

Serve:

Warm the tortillas and assemble the tacos. Place some of the shredded chicken on each tortilla and top with your favorite toppings such as diced tomatoes, lettuce, avocado, cheese, sour cream, and salsa.

Garnish with chopped fresh cilantro for an extra pop of flavor.

Tips:

Cooking Time: Be careful not to overcook the chicken to avoid it becoming too dry. Check it towards the end of cooking time and adjust as needed.

Serving Suggestion: These tacos pair wonderfully with sides of rice and beans.

Storage: Leftover shredded chicken can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

This easy Crock Pot shredded chicken taco recipe guarantees a flavorful and satisfying meal with minimal effort, making it perfect for those busy days or when you simply want a delicious dinner without the fuss.

Slow cooker shredded BBQ chicken is a fantastic dish that's incredibly easy to make and packed with flavor. Here's a simple recipe:

Ingredients:

2 lbs boneless, skinless chicken breasts or thighs

1 cup barbecue sauce (use your favorite brand or homemade)

1/4 cup chicken broth or water

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Hamburger buns or sandwich rolls, for serving

Optional toppings: coleslaw, pickles, sliced onions

Instructions:

Prepare the Chicken:

Place the chicken breasts or thighs in the slow cooker insert.

Make the BBQ Sauce:

In a mixing bowl, whisk together the barbecue sauce, chicken broth or water, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and pepper until well combined.

Pour Sauce Over Chicken:

Pour the BBQ sauce mixture over the chicken, making sure it's evenly coated.

Cook:

Cover the slow cooker with the lid and cook on low for 6-8 hours or on high for 3-4 hours. Cooking times may vary depending on your slow cooker and the thickness of your chicken. The chicken is done when it's tender and easily shreds with a fork.

Shred the Chicken:

Once the chicken is cooked, remove it from the slow cooker and transfer it to a cutting board or large bowl. Use two forks to shred the chicken into bite-sized pieces.

Thicken the Sauce (Optional):

If the sauce is too thin, you can transfer it to a saucepan and simmer it over medium heat until it reduces and thickens slightly.

Combine Chicken and Sauce:

Return the shredded chicken to the slow cooker and toss it with the sauce to coat evenly. Let it sit in the warm sauce for a few minutes to soak up the flavors.

Serve:

Serve the shredded BBQ chicken on hamburger buns or sandwich rolls. Top with your favorite toppings such as coleslaw, pickles, or sliced onions.

Enjoy:

Serve hot and enjoy the delicious, tender, and flavorful shredded BBQ chicken!

This crockpot shredded BBQ chicken is perfect for busy weeknights, potlucks, parties, or any occasion when you want a hassle-free and satisfying meal. Enjoy the smoky, tangy flavors!

Crockpot Ranch Chicken is a simple yet delicious dish that's perfect for busy days. Here's a recipe for you:

Ingredients:

4 boneless, skinless chicken breasts

1 packet (about 1 ounce) of ranch seasoning mix

1 cup chicken broth

1/2 cup sour cream (optional)

1 tablespoon chopped fresh parsley (for garnish, optional)

Salt and pepper to taste

Instructions:

Prepare the Crockpot: Grease the bottom of your crockpot with non-stick cooking spray or line it with a slow cooker liner for easy cleanup.

Season the Chicken: Season both sides of the chicken breasts with salt and pepper to taste.

Place Chicken in the Crockpot: Lay the seasoned chicken breasts in the bottom of the crockpot in a single layer.

Sprinkle Ranch Seasoning: Sprinkle the ranch seasoning mix evenly over the chicken breasts.

Add Chicken Broth: Pour the chicken broth over the chicken breasts. This will help keep the chicken moist and flavorful.

Cook: Cover the crockpot with the lid and cook on low heat for 6-8 hours or on high heat for 3-4 hours. Cooking times may vary depending on your slow cooker and the thickness of your chicken breasts. The chicken is done when it's cooked through and tender.

Optional Step - Add Sour Cream: About 30 minutes before the chicken is done cooking, you can add the sour cream to the crockpot for extra creaminess and flavor. Simply stir it into the cooking liquid.

Serve: Once the chicken is cooked through, remove it from the crockpot and place it on a serving platter. Spoon some of the ranch sauce from the crockpot over the chicken. Garnish with chopped fresh parsley if desired.

Enjoy: Serve the Crockpot Ranch Chicken hot with your favorite side dishes, such as rice, mashed potatoes, or steamed vegetables.

Enjoy your delicious and easy Crockpot Ranch Chicken!

Ingredients:

1.5 lbs boneless, skinless chicken breasts

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/2 teaspoon black pepper

2 cups chicken broth

1 can (10.5 oz) cream of chicken soup

1 can (14.5 oz) diced tomatoes (drained)

1 cup heavy cream or half-and-half

8 oz cream cheese, cubed

1 cup shredded mozzarella cheese

12 oz uncooked pasta (penne, rotini, or your favorite type)

1/4 cup grated Parmesan cheese

Fresh parsley or basil for garnish (optional)

Instructions:

Prepare Chicken: Place the chicken breasts in the bottom of your Crockpot. Season them with garlic powder, onion powder, Italian seasoning, salt, and pepper.

Add Liquids: Pour the chicken broth over the chicken. Add the cream of chicken soup and diced tomatoes on top. Stir gently to combine.

Cook: Cover the Crockpot and cook on low for 4-5 hours, or on high for 2-3 hours, until the chicken is fully cooked and tender.

Shred Chicken: Once the chicken is cooked, remove it from the Crockpot and shred it with two forks. Return the shredded chicken to the Crockpot.

Add Cream and Cheese: Add the heavy cream (or half-and-half) and the cubed cream cheese to the Crockpot. Stir until the cream cheese is melted and well combined.

Cook Pasta: While the cream cheese is melting, cook the pasta according to the package instructions until al dente. Drain and set aside.

Combine Pasta and Sauce: Add the cooked pasta to the Crockpot along with the shredded mozzarella cheese. Stir everything together until the pasta is well coated with the sauce and the cheese is melted.

Finish and Serve: Sprinkle the grated Parmesan cheese on top. Cover and cook for an additional 15-20 minutes on low, just to heat everything through.

Garnish: Garnish with fresh parsley or basil, if desired, and serve warm.

This Crockpot Chicken Pasta is creamy, comforting, and perfect for busy weeknights. Enjoy!