Adventures of Mel

Category: Slow Cooker

Easy Slow Cooker Whole Chicken Recipe With Vegetables
How to make the best slow cooker whole chicken that tastes just like a rotisserie style chicken with vegetables. Easy CrockPot dinner recipe that you can make from scratch in 10 minutes or less!

Raising 3 kids and working on a tight budget, chicken has always been our go-to weeknight dinner recipe. Sometimes we’ll make baked chicken drumsticks, but most often we make this slow cooker whole chicken recipe. You can fit a lot of food in a slow cooker, and so we usually have plenty of leftovers to eat on the rest of the week. Of course, if you didn’t remember to put your chicken in the slow cooker, you can also cook whole chicken in the Instant Pot in just 30 minutes.

I love cooking whole chicken in the slow cooker because you can just set it and forget it. Add your chicken and veggies to the Crock Pot in the morning, and dinner will be ready to go by the time you get home from work. It also pairs well with so many side dishes, like slow cooker corn casserole, CrockPot funeral potatoes, CrockPot baked beans, baked potatoes, and sweet corn on the cob.

Ingredients & Substitutions Notes
- Whole Chicken – Of course, the main ingredient for this recipe is a whole chicken, with the neck and giblets removed. I always like to rinse mine off in the sink, and then pat it dry with a paper towel.
- Olive Oil – I like to rub a little bit of olive oil into the chicken once it’s in the Crock Pot. Once soaked in, this will help to moisten and tenderize the chicken as it bakes.
- Veggies – If you really want a well balanced whole chicken CrockPot meal, cook your veggies right in with the chicken roast! I usually just add celery, carrots, red onion and garlic. That said, you might drop in some chunked potatoes, parsnips, turnips, mushrooms or even sweet potatoes. Be creative!
- Herbs & Spices – I always throw in a few sprigs of fresh thyme and rosemary. And since you really can’t over-season a whole chicken, I’ll add seasoned salt, paprika, black pepper, dried parsley and onion powder. Basil, oregano or even an Italian seasoning can work really well too!
How to Make Slow Cooker Whole Chicken

Before getting started, spray the inside of your Crock Pot insert with nonstick cooking spray, or you may use a disposable slow cooker liner.

Prep the Ingredients
1. Rinse the chicken, and then remove the neck and giblets. Pat dry.
2. Chop up the celery, carrots and onion; and then peel the garlic cloves, mashing each one down with the back of a kitchen knife. Then you can mix up the seasonings in a small mixing bowl.
3. Next, drizzle the whole chicken with olive oil, rubbing it gently into the skin ’til evenly dispersed. I like to use a basting brush for this step.
4. Finally, sprinkle your seasonings onto the chicken, rubbing them in all over.
Assembling the Slow Cooker
1. Start by adding the prepped veggies and fresh herbs to the Crock Pot.
2. Then place the seasoned whole chicken in the CrockPot on top of the vegetables.
How to Cook Whole Chicken in the CrockPot
1. Place the lid on your slow cooker, and cook on low for 6-8 hours. Alternatively, you can cook it on high for 3-4 hours, or ’til the internal temperature reads at least 165ºF with a meat thermometer.
2. Once fully cooked, remove your chicken from the slow cooker, and transfer it to a cutting board to cool for 10-15 minutes before cutting.
If you like a crispy skin, you can transfer your fully cooked chicken to a baking dish and into the oven to broil for 4-5 minutes, or ’til golden brown.

That’s it! Serve and enjoy your CrockPot whole chicken with all the cooked veggies. If you’re not ready to eat yet, simply leave it in the slow cooker with the “keep warm” function on ’til you’re ready to serve.

What Else to Serve With Your CrockPot Whole Chicken Meal

In addition to the side dishes already mentioned, here are a few more recipes that you can serve with your CrockPot whole chicken meal…
- Southern green beans and whole chicken with creamy mashed potatoes make the perfect dinner trio.
- Speaking of green beans, this green bean casserole is perfect for a potluck!
- You can’t go wrong with crispy french fries, or even loaded chili cheese fries…
- If you’re looking for a healthier option, you’ll love these honey glazed roasted carrots.
- Of course, any pot roast pairs well with broccoli salad, dill veggie finger salad, this creamy layered salad or even this 30 minute pasta salad.
- Last but not least, you can save back some of the broth to make your own chicken gravy!
Expert Recipe Tips and FAQ’s

Is it safe to cook whole chicken in the slow cooker?
Yes, it is perfectly safe to cook a whole chicken in the slow cooker so long as it reaches an internal temperature of at least 165ºF before serving. In fact, chicken is at its best when cooked at lower temperature for a long time, so the slow cooker is perfect!

How should I store leftover slow cooker whole chicken?
Leftover chicken stores best in an airtight container in the refrigerator for up to 3-4 days. If you make a large enough batch, you can reheat a little bit in the microwave every day for easy meals all week long!

Can I freeze leftover chicken?
Yes, you can freeze leftover whole chicken. Stored in an airtight container or freezer bag, it should last up to 3 months in the freezer. Be sure to let it thaw out overnight in the refrigerator before reheating as normal.

More Slow Cooker Recipes
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Slow Cooker Whole Chicken

How to make the best slow cooker whole chicken with vegetables. Easy CrockPot dinner recipe that you can make in 10 minutes or less!
Slow Cooker
Disposable Slow Cooker Liner
Kitchen Knife
Small Mixing Bowl
Basting Brush
Meat Thermometer
Cutting Board
Whole Chicken CrockPot Meal
1 Whole Chicken
2 tablespoons Olive Oil
4 stalks Celery (chopped)
3 Carrots (chopped)
1 Red Onion (peeled and chopped)
4 Garlic Cloves (peeled and smashed)
2 sprigs Fresh Thyme
2 sprigs Fresh Rosemary
Seasoning
1 teaspoon Kosher Salt
1 teaspoon Seasoned Salt
1 teaspoon Paprika
1/2 teaspoon Dried Thyme
1/2 teaspoon Dried Rosemary
1/2 teaspoon Ground Black Pepper
1/2 teaspoon Dried Parsley
1/2 teaspoon Onion Powder
Before getting started, spray the inside of your Crock Pot insert with nonstick cooking spray, or you may use a disposable slow cooker liner.
Rinse the chicken, and then remove the neck and giblets. Pat dry.
Chop up the celery, carrots and onion, and then peel the garlic cloves, mashing each one down with the back of a kitchen knife.
Mix up the seasonings in a small mixing bowl.
Next, drizzle the whole chicken with olive oil, rubbing it gently into the skin 'til evenly dispersed. I like to use a basting brush for this step.
Finally, sprinkle your seasonings onto the chicken, rubbing them in all over.
Start by adding the prepped veggies and fresh herbs to the Crock Pot.
Then place the seasoned chicken on top of the vegetables.
Place the lid on your slow cooker, and cook on low for 6-8 hours, or on high for 3-4 hours. You can tell that it's done when the internal temperature reads at least 165ºF with a meat thermometer.
Once fully cooked, transfer your chicken to a cutting board to cool for 10-15 minutes before cutting.
Optionally if you like a crispy skin, you can transfer your fully cooked chicken to a baking dish and into the oven to broil for 4-5 minutes, or 'til golden brown.
That's it! Serve and enjoy with all the cooked veggies. If you're not ready to eat yet, simply leave it in the Crock Pot with the "keep warm" function on 'til you're ready to serve.
How should I store leftover slow cooker whole chicken?

Leftover chicken stores best in an airtight container in the refrigerator for up to 3-4 days.

dinner, Dinner Ideas, Main, Main Course, main dish, Meat & Seafood, Poultry & Chicken Recipes, Slow Cooker
American, Dinner
crockpot whole chicken, recipe for whole chicken in the crockpot, slow cooker whole chicken, whole chicken crockpot meal, whole chicken crockpot recipe, whole slow cooker chicken
February 25, 2025
Easy and Delicious Beef Pot Pie Recipe From Scratch
How to make a rich and hearty beef pot pie recipe with a creamy slow cooker filling that’s baked to perfection in the best buttery, flaky puff pastry pie crust. This easy old fashioned meat pie makes the ultimate holiday or New Year’s dinner, and it doesn’t take very long to make!

I’ve made chicken pot pie for years, but for some reason it never occurred to me to try making a beef pot pie. In fact, it wasn’t until my son had the idea that we decided to make this recipe, and boy am I glad that we did!

It really shouldn’t be surprising that this recipe is so delicious. It tastes just like those classic Marie Callender’s beef pot pies that we used to buy in the frozen section at the grocery store. But I’ll be honest, this homemade beef pot pie knocks any store bought pot pie out of the park!

What’s the Difference Between a Meat Pie and a Pot Pie?

In short, meat pies and pot pies are basically the same thing. Meat pie actually originated in Europe, and pot pie is basically what we call it over here in America.

And it’s so easy to make! This hearty and healthy beef pot pie recipe is perfect for potlucks, Christmas, New Year’s or even just a simple weeknight dinner.

Ingredients & Substitutions Notes

This recipe uses simple ingredients. You may already have everything you need on hand…
- Pie Crust – You will need an unbaked pie shell for this recipe. I usually make a homemade pie crust, but there’s no shame in using a premade pie crust instead. You can also use puff pastry. Keep in mind that this recipe uses a double crust, so you’ll need both a bottom crust and a top crust.
- Beef Stew Meat – It may not be the most tender cut, but I use beef stew meat simply because it’s the most affordable. Plus we’re going to slow cook the filling ahead of time in the CrockPot, so it’ll have plenty of time to tenderize. All that said, just about any beef cut will work just fine for this recipe.
- Fresh Veggies – I typically drop a yellow onion, a couple stalks of celery, a few carrots, some potatoes, and minced garlic into my slower cooker beef pot pie filling. You can also add peas, frozen corn or even mushrooms if you’re looking to change things up a bit. Be creative!
- All-Purpose Flour – All-purpose flour is essential as a thickening agent to create that creamy gravy in the slow cooker filling.
- Spices – In addition to salt and pepper, I like to add a pinch of cumin, cinnamon and nutmeg to my beef pie. A little bit goes a long way!
How to Make Beef Pot Pie From Scratch

Before getting started, go ahead and get your slow cooker out and ready to go. You’ll also want to line a 9-inch pie plate with a homemade pie crust– or you can use a premade pie crust. This recipe uses a double crust, so be sure to have a top crust rolled out and ready to go…

How to Make the Beef Pie Filling
1. Start by thinly slicing the onions with a large knife, and then chop up the rest of the veggies, including the celery, carrots and the potatoes. Then mince up the garlic.
2. Once the vegetables are prepared, layer everything in the slow cooker. You’ll want to make 3 total layers, adding 1/3 each of the stew meat, veggies, butter, water, flour, cream, salt & pepper to each individual layer.
3. Cook on high for 4 hours, and then turn it down on low for an additional 1-2 hours, or ’til the onions are dissolved and a thick gravy forms.
Be sure to check on it and give everything a stir with a wooden spoon periodically as it cooks. You can add extra water if needed. Once your filling is fully cooked, stir in the cumin, cinnamon, nutmeg and any other spices ’til well combined.

How to Bake Beef Pot Pie in the Oven
1. Pour the precooked filling into your unbaked pastry shell.
2. Add your top crust to the pie, and use a knife to cut 2 1” slits, criss-crossed in the middle. This should create an X-shaped hole in the middle of the top crust, through which excess steam can escape. Don’t skip this step, or else the crust will get super soggy!
3. Bake at 425ºF for 20-25 minutes, or ”til the crust is golden-brown. That’s it!
What to Serve with Beef Pot Pie

Now your steak pie is ready to serve. You can pair it with so many different side dishes; some of our favorites include corn on the cob, southern green beans, honey glazed carrots, and this cheesy corn casserole.

You can also whip up a quick broccoli salad, this dill veggie finger salad, a creamy layered salad or even this 30 minute pasta salad to go alongside your homemade steak pie!

Expert Tips and Recipe FAQ’s

Can I make this a gluten free beef pot pie?
Yes, you can make this recipe gluten free. Just make your pie crust and filling with a quality cup for cup gluten-free all-purpose flour instead of regular flour. I regularly make this recipe gluten-free, and I kid you not, you can’t even tell the difference! As always, be sure to check all of your other ingredients over to ensure that they are truly gluten free.

How should I store leftover meat pie?
Beef pie is best eaten immediately, but you can store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the oven at 350ºF for 10-15 minutes, or you can heat it up in the microwave on high for a few minutes instead.

Can you freeze pot pie?
Yes, you can freeze this beef pot pie baked or unbaked, although I do recommend using a disposable pie tin if you go this route. Simply slide it into a gallon-sized freezer bag or airtight container and into the freezer for up to 2-3 months. If you’re freezing an unbaked pie, just be sure to add on 15-20 minutes or more to the baking time to account for everything coming back up to temp. You can reheat a pre-baked pie at 350ºF for 15-20 minutes, or ’til good and hot. Don’t worry about defrosting ahead of time; this will make the crust soggy.

More Savory Pie Recipes
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Beef Pot Pie

Hearty beef pot pie with a creamy filling and a buttery, flaky pie crust. Easy old fashioned meat pie that makes the ultimate holiday dinner!
7-Quart Slow Cooker
9-Inch Pie Plate
Large Knife
Wooden Spoon
2 Pastry Shells (unbaked)
1 medium Yellow Onion
2 stalks Celery (chopped)
3 medium Carrots (chopped)
1 medium Potato (chopped)
2 1/2 teaspoons Minced Garlic
2 pounds Beef Stew Meat
5 tablespoons Salted Butter
1/4 cup Water
4 tablespoons All-Purpose Flour
3 tablespoons Heavy Whipping Cream
1 1/2 teaspoons Sea Salt
1 teaspoon Pepper
1/2 tablespoon Ground Cumin
1/4 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg
Before getting started, line a 9-inch pie plate with a homemade pie crust if you're using homemade. Keep in mind that you will also need a second crust for the top.
Start by thinly slicing the onions with a large knife, and then chop up the celery, carrots and potatoes. Mince up the garlic if using cloves.
Once the vegetables are prepared, layer everything in the slow cooker. You want to make 3 total layers, adding 1/3 each of the stew meat, veggies, butter, water, flour, cream, salt & pepper to each individual layer.
Cook on high for 4 hours, and then turn it down on low for an additional 1-2 hours, or ’til the onions are dissolved and a thick gravy forms. Be sure to give everything a stir periodically as it cooks.
Once your filling is fully cooked, stir in the cumin, cinnamon and nutmeg 'til well combined.
Pour the precooked filling into your unbaked pastry shell.
Add your top crust to the pie, and use a knife to cut 2 1” slits, criss-crossed in the middle. This should create an X-shaped hole in the middle of the top crust through which excess steam can escape, which prevents a soggy crust.
Bake at 425ºF for 20-25 minutes, or ''til the crust is golden-brown.
That's it! Serve and enjoy with all your favorite side dishes.
How should I store leftover meat pie?

Beef pie is best eaten immediately, but you can store any leftovers it in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the oven at 350ºF for 10-15 minutes, or you can heat it up in the microwave on high for a few minutes instead.

dinner, Dinner Ideas, fall recipes, Main, Main Course, main dish, Meat & Seafood, Pies & Pastries, Slow Cooker
American, Dinner, Main Dish, Pie
beef pie, beef pot pie, beef pot pie recipe, homemade beef pot pie, steak pie, steak pie recipe
June 24, 2024
Easy Homemade Crock Pot Sloppy Joes Recipe for a Crowd
How to make delicious Crock Pot sloppy joes with simple ingredients. Easy comfort food recipe that you can make in a large batch to feed a crowd, or at home as the ultimate weeknight dinner the whole family will love.

We make a lot of homemade sloppy joes. It’s just an easy way to get something hearty and somewhat nutritious on the table on even the busiest of days. That said, lately I’ve been making them in the CrockPot instead of on the stovetop, and let me tell you, these Crock Pot sloppy joes are easily a new family favorite meal for an easy weeknight dinner!

The best way to eat this classic comfort food is on a hamburger bun or between two slices of bread with a little bit of mayonnaise. You can also make grilled cheese sloppy joes, cheesy sloppy joe shepherd’s pie, pepperoni pizza sloppy joes, taco sloppy joes and sloppy joe stuffed peppers.

Why You’ll Love Slow Cooker Sloppy Joes
- This classic comfort food is so easy to make in the slow cooker, and it makes a simple, budget-friendly dinner that the whole family will love!
- Slow cooker sloppy joes are absolutely delicious, using loose ground beef mixed with a sweet and tangy sauce from scratch, which is way better than the canned sauce from the store.
- Because they cook for a longer period of time, slow cooker sloppy joes have so much more flavor than stovetop sloppy joes. That said, I’ll also include instructions for how to make your sloppy joes on the stovetop if you’re in a hurry.
- Crock Pot sloppy joes are a perfect make-ahead recipe to feed a crowd. Serve them up at a 4th of July party, church potluck, family get-together, or any other large gathering!
Ingredients & Substitutions Notes

This is an easy recipe with simple ingredients. You may already have everything you need on hand…
- Ground Beef – I prefer something like a 90/10 ground beef for the best sloppy joes. Any raw ground beef will work, but a lean ground beef will create way less grease to be drained off later.
- Minced Veggies – I always add a little bit of minced celery, yellow or white onion, and green bell pepper to my sloppy joe meat for an added boost in flavor.
- Sauce & Seasonings – I always make a homemade sloppy joe sauce. Usually this is a mixture of ketchup, barbecue sauce and a little bit of tangy tomato sauce. Then I’ll add a splash of Worcestershire sauce, apple cider vinegar, a pinch of mustard powder and brown sugar to the sauce mixture. Then salt and pepper to taste!
- Hamburger Buns – Classic sloppy joes are best served on hamburger buns, but we often just use plain sandwich bread in a pinch. If you’re making this for a party, go ahead and grab some hamburger buns; but if you’re making it at home, just use whatever you’ve got on hand.
How to Make Sloppy Joes in the Crock Pot

Before getting started, get your slow cooker out and ready to go. You’ll also want to use a large knife to mince up the veggies. If you’re using frozen meat, be sure to get it out ahead of time so that it can thaw in the refrigerator.

How to Cook the Ground Beef
1. In a large skillet over medium-low heat on the stove top, cook the ground beef, celery, onions and green pepper ’til the beef is no longer pink but well-browned, and ’til the veggies are soft and translucent.
2. Next, drain the grease out if necessary. The best way that I have found to do this is to scrape the meat all to one side of the pan, and then slightly tilt the pan downwards away from the meat, soaking up any excess grease with a paper towel.
At this point, you can add the rest of the ingredients to your skillet and make stovetop sloppy joes. Cook the mixture over medium-low heat for another 15-30 minutes, or ’til heated through. All that said, I prefer the slow cooker method below…

How to Make Sloppy Joes in the Slow Cooker
1. Once your meat mixture is fully cooked, go ahead and add it to the CrockPot along with the ketchup, bbq sauce, tomato sauce, brown sugar, mustard powder, Worcestershire sauce, vinegar, salt and pepper to taste.
2. Stir to combine with a wooden spoon, and cook on low for about 2-3 hours, or ’til heated through.
Once your sloppy joe mixture is heated through, serve and enjoy on your favorite hamburger buns or between two slices of bread lathered in Mayo. My kids sometimes eat their sloppy joes on a bed of tortilla chips or even wrapped up in a flour tortilla instead. It makes a great meal, and it’s the perfect busy weeknight dinner!

What to Serve with CrockPot Sloppy Joes

Here are a few ideas as to what you can serve with your sloppy joes…
- For the sake of ease, we most often pair our sloppy joes with a side of potato chips. But sometimes we’ll serve them up with a bed of tortilla chips and bowl of fresh tomato salsa, or even this yummy mango peach salsa.
- You can also serve up some of this chili cheese dip, creamy BBQ chicken dip or even this bacon cheddar BBQ ranch dip to go along with your chips. They’re all so easy to make!
- My kids love these crispy seasoned steak fries, and these loaded chili cheese fries would go really great with sloppy joes!
- If you’re making your sloppy joes for a party or other special event, they’d go great with a fun mashed potato bar or even a baked potato bar.
- Add a little variety to the menu by serving your sloppy joes up alongside these Philly cheesesteak sliders.
- Of course, anything pairs well with corn on the cob. Take things a step further with my favorite Mexican corn on the cob recipe!
- Last but not least, these CrockPot sloppy joes would go great with a big batch of CrockPot baked beans.
- This creamy layered salad is the perfect side dish for this delicious homemade slow cooker recipe. You could also try this broccoli salad with bacon and cauliflower, or even this dill veggie finger salad.
Expert Tips and Recipe FAQ’s

What’s the difference between sloppy joes and sloppy janes?
The main difference is that sloppy Joes use ground beef, while as sloppy Janes use lean ground turkey. Other than that, they’re mostly the same!

How do you store leftover sloppy joes?
I recommend storing your leftover sloppy joes in an airtight container in the refrigerator. Stored this way, they should last for up to 3-4 days.

Can you freeze sloppy joes?
Yes, you can freeze sloppy joes. Once the ground beef mixture is fully cooked, go ahead and mix all of the other ingredients in. Then transfer to an airtight container or freezer bags and into the freezer for up to 6 months.

When you’re ready to use your sloppy joe meat, go ahead and move it back to the refrigerator to thaw overnight. Then add the mixture to the slow cooker and cook as directed in the recipe card below.

More Slow Cooker Recipes
- If you looking for more easy slow cooker recipes, you’ll love this recipe for CrockPot hot dogs. In fact, hot dogs and sloppy joes would pair really well together for a party.
- This slow cooker pork roast is another delicious and nutritious dinner recipe for even the busiest of weeknights.
- My family loves a good whole chicken in the CrockPot!
- It just doesn’t get any better than CrockPot Philly Cheesesteaks for an easy dinner treat!
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Crock Pot Sloppy Joes

How to make delicious Crock Pot sloppy joes with simple ingredients. Easy comfort food recipe that makes the ultimate dinner to feed a crowd!
Slow Cooker
Large Knife
Large Skillet
Paper Towels
Wooden Spoon
1 pound Ground Beef
2 Celery Stalks (minced)
1/3 cup Yellow or White Onion (minced)
1/3 cup Green Pepper (minced)
1/4 cup Ketchup
1/4 cup Barbecue Sauce
1 8oz. can Tomato Sauce
1 tablespoon Brown Sugar
1 teaspoon Mustard Powder
1 tablespoon Worcestershire Sauce
1 tablespoon Apple Cider Vinegar
Sea Salt (to taste)
Black Pepper (to taste)
8 Hamburger Buns (optional)
Before getting started, you'll want to use a large knife to get all the veggies minced up.
In a large skillet over medium-low heat on the stovetop, cook the ground beef, minced celery, minced onions and minced green pepper 'til the beef is no longer pink and the veggies are soft and translucent.
Next, drain the grease out if necessary. To do this, scrape the meat all to one side of the pan, and then slightly tilt the pan downwards away from the meat, soaking up any excess grease with a paper towel.*
Once your meat mixture is fully cooked, add it to the CrockPot along with the ketchup, barbecue sauce, tomato sauce, brown sugar, mustard powder, Worcestershire sauce, vinegar, salt and pepper to taste.
Stir to combine with a wooden spoon, and then cook on low for about 2-3 hours, or 'til heated through.
Once your CrockPot sloppy joes are heated through, serve and enjoy on your favorite hamburger buns for dinner!
*At this point, you can add the rest of the ingredients to your skillet and make stovetop sloppy joes instead. To do so, you’ll want to cook the mixture over medium-low heat for another 15-30 minutes, or ’til heated through.

How do you store leftover sloppy joes?

I recommend storing your leftover sloppy joes in an airtight container in the refrigerator. Stored this way, they should last for up to 3-4 days.

4th of July, Burgers & Sandwiches, dinner, Dinner Ideas, Main, main dish, Meat & Seafood, sandwiches, Slow Cooker
American, Dinner, Main Dish
crock pot sloppy joes, crock pot sloppy joes recipe, crockpot sloppy joes, slow cooker sloppy joes
May 23, 2024
Best Slow Cooker Pork Roast Recipe That’s Tender & Juicy
Learn step by step how to make the best ever slow cooker pork roast that’s perfectly pull apart juicy & tender. It’s the ultimate set-it-and-forget-it recipe that’s so easy to make, and it’s perfect for holiday dinners, church potlucks, or even just a healthy and nutritious weeknight meal!

My family eats a pot roast at least every week. Maybe it’s a Midwestern thing, but they’re just so easy to make. I love a good oven roasted pork roast, and it’s just hard to beat roasted pork tenderloin! And man, leftover pork roast makes the best pork sandwiches.

Slow cooker pork roast also makes a great holiday meal. We switch it up every year– Sometimes we make a roasted turkey, some years we make a baked ham in the oven (or pineapple glazed ham), some years a slow cooker whole chicken, and other years we’ve made a hearty pot roast or even maple pork chops! This pork roast has so much flavor, and it’s definitely our go-to meal.

Why You’ll Love Crock Pot Pork Roast
- Roast pork is super easy to make in the slow cooker, and it uses simple ingredients. It’s the ultimate set-it-and-forget-it recipe for busy days!
- This Crock Pot recipe makes a perfectly tender and juicy pork roast. It cooks on a low heat all day long, giving even the toughest of pork cuts plenty of time to break down for that ultimate pull-apart, fork-tender texture.
- Pork roast makes the best holiday dinner for Easter, Thanksgiving, Christmas or even New Year’s Eve. It also makes a complete meal for potlucks, family get-togethers and other large gatherings.
- The best part is that this flavorful pork roast recipe is just so versatile. Throw in your favorite root vegetables, herbs and spices for the ultimate one-pot meal!
- This old-fashioned comfort food is nutritious and healthy. Good pork contains a wide range of essential vitamins, minerals and healthy fats. Not to mention, it’s a rich source of lean protein.
Ingredients & Substitutions Notes
- Pork Roast – I used a pork butt roast for this recipe, but you can use almost any boneless pork roast, including shoulder roast, loin roast, and even pork belly. Just remember to adjust the cooking time accordingly, based on the fat content and the size of the cut of meat that you use.
- Onion & Garlic – I always throw a yellow onion and at least a few teaspoons of minced garlic in with my pork roast for extra flavor. White onion or red onion will work as well.
- Veggies – I always like to toss in a few chopped up potatoes, carrots, parsnips and turnips. You can also add celery, rutabaga, mushrooms, diced tomatoes, or even cabbage. Throw in some sauerkraut for the best slow cooker pork and sauerkraut.
- Herbs & Spices – In all honesty, I usually keep things simple with just sea salt and black pepper, but you can also add parsley, rosemary, thyme, oregano, sage, bay leaves, onion powder, garlic powder, Italian seasoning, or even a pinch of brown sugar. Be creative!
- Chicken Broth – I love the flavor of chicken broth in my pot roast, but you can also use beef broth or vegetable broth for this recipe. Additionally, you could drop in a splash of Worcestershire sauce and red wine vinegar.
How to Make Slow Cooker Pork Roast

Before getting started, you’ll need to get all of your ingredients out and ready to go. Then grease up your slow cooker with nonstick cooking spray. I use a 6-quart slow cooker for a 3-4LB roast.

For ingredient preparation, you’ll want to mince the garlic, slice up the onion, chop up and peel any root vegetables that you use with a large knife and cutting board. If your pork roast is frozen, I recommend setting it out in the refrigerator overnight so that it has time to thaw before making this recipe. You can add it frozen in a pinch, but you may have to increase the cooking time by a couple hours.

How to Cook Pork Roast in the Crock Pot
1. Start by adding the sliced onions and minced garlic to the bottom of the Crock Pot.
2. Next, center your roast on top of the bed of garlic and onions with the fat side up in the slow cooker.
3. Situate the chopped up root vegetables around the roast in the slow cooker. It’s okay to really pile them in there!
4. Once everything is situated, go ahead and dry rub the salt, pepper and any other herbs/spices into the pork roast.
5. Finally, pour chicken stock over the roast and veggies, and then place the lid on top of your Crock Pot.
6. That’s it! Now you’ll want to set your Crock Pot on low and let it cook for at least 10-12 hours, or until it reaches an internal temperature of at least 200ºF with a meat thermometer, and the roast easily falls apart when prodded with a fork.
Keep in mind that the cooking time may vary depending on the size and fat content of your pork roast. The most important thing is that your roast reaches and maintains at least 200-205ºF for a good while. This is required to break down the collagen in the pork roast that can otherwise make it tough and chewy.

How to Serve Crock Pot Slow Cook Pork Roast

Now that your pork roast is fully cooked, it’s ready to serve. I like to slice it up with a large knife and top it off with a splash of Worcestershire sauce. Pair with all of your favorite side dishes and appetizers for an easy meal that the whole family will love!

And don’t be tempted to throw out the leftover broth in the slow cooker. You can make a flavorful gravy by whisking 1/4 cup of flour into 1 cup of the broth in a medium saucepan or cast iron skillet on the stovetop over medium-high heat. Once it starts to simmer and subsequently thicken, add salt and pepper to taste, and drizzle it all over your juicy pork roast!

What to Serve with Slow Cooker Pork Roast

Crock Pot pork roast goes well with so many different side dishes and appetizers! Here are a few ideas as to what you can serve with your pot roast…
- Pork roast makes the ultimate holiday dinner, paired with baked potatoes, mashed potatoes, honey glazed carrots, sweet corn (or Mexican corn on the cob), bread stuffing, Instant Pot southern green beans, Jiffy bacon corn casserole, cranberry sauce and Grandma’s homemade dinner rolls!
- If you’re looking for more potluck recipes to serve with your pork roast, you’ll love this cheesy CrockPot corn casserole (or Mexican corn casserole), this CrockPot funeral potatoes casserole, cheesy hash brown casserole, tater tot casserole (and cheesy tater tot casserole), and scalloped potatoes and ham.
- It would also go really well served up with the ultimate mashed potato bar, or even this fun and easy baked potato bar!
- This broccoli salad with bacon and cauliflower goes well with just about anything. So does my dill veggie finger salad and even this easy layered salad recipe.
Expert Tips and Recipe FAQ’s

Why is my pork roast not tender in the slow cooker?
You most likely undercooked the pork roast. For a tender pork roast, a long cooking time is required, and the roast needs to reach at least 200ºF with an instant-read thermometer, and then maintain that temperature for a good while. This is the only way to properly break down the collagen in the pork that can otherwise make it tough and chewy.

Can I use other kinds of roasts for this recipe?
Yes, you can use any roast your want. I’ve used this slow cooking method to make a beef roast, whole chicken roast and even a turkey roast.

How should I store leftover Crock Pot pork roast?
Crockpot pork roast is best stored in an airtight container in the refrigerator for up to 5 days. Reheat your pot roast in a covered baking dish in the oven at 350ºF, or you can reheat it in a microwave-safe container in the microwave until hot and ready to serve.

Can you freeze leftover pork roast?
Yes, you can freeze leftover pork roast. Place it into a freezer-safe container or freezer bag and into the freezer for up to 3 months. Be sure to let it thaw out in the refrigerator overnight before reheating in the oven or microwave.

If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Slow Cooker Pork Roast

Easy slow cooker pork roast that's perfectly pull apart tender & juicy. It's the ultimate set-it-and-forget-it recipe that anyone can make!
6-Quart Slow Cooker
Large Knife
Cutting Board
Meat Thermometer
3-4 pounds Pork Butt Roast
1 Large Yellow Onion (peeled, sliced)
2 teaspoons Minced Garlic
2 Medium Potatoes (chopped)
3 Medium Carrots (peeled, chopped)
2 Medium Parsnips (peeled, chopped)
1 Medium Turnip (peeled, chopped)
1 teaspoon Sea Salt
1 teaspoon Black Pepper
2 cups Chicken Broth
Before getting started, go ahead and grease up your slow cooker with nonstick cooking spray and get all of your veggies prepped.
Start by adding the sliced onions and minced garlic to the bottom of the greased slow cooker.
Next, center your roast on top of the bed of garlic and onions in the slow cooker.
Situate the chopped up root vegetables around the roast in the slow cooker. It's okay to really pile them in there!
Once everything is situated, go ahead and rub the salt, pepper and any other herbs/spices into the pork roast.
Finally, pour chicken broth over the roast and veggies, and then place the lid on top of your Crock Pot.
Now you'll want to set your Crock Pot on low and let it cook for at least 10-12 hours*, or until it reaches an internal temperature of at least 200ºF with a meat thermometer, and the roast easily falls apart when prodded with a fork.
That's it! Serve and enjoy with your favorite side dishes and appetizers!
*Keep in mind that the cooking time may vary depending on the size and fat content of your pork roast.

How should I store leftover Crock Pot pork roast?

Crockpot pork roast is best stored in an airtight container in the refrigerator for up to 5 days. Reheat your pot roast in a covered baking dish in the oven at 350ºF, or you can reheat it in a microwave-safe container in the microwave until hot and ready to serve.

Christmas, dinner, Dinner Ideas, Easter, Holiday, Main, Main Course, main dish, Meat & Seafood, Pork Recipes, Slow Cooker, Thanksgiving
American, Dinner, Holiday, Main Dish, Thanksgiving
crock pot pork roast, crock pot slow cook pork roast, crockpot pork roast, roast pork slow cooker recipe, slow cooker pork roast
March 28, 2024
How to Make Easy Crock Pot Hot Dogs for a Crowd
How to cook easy Crock Pot hot dogs with the best flavor. Great make-ahead recipe that you can use to set up the ultimate hot dog bar with all of your favorite toppings to serve at your next summer potluck or backyard BBQ!

It’s no secret that my entire family loves hot dogs, hamburgers and sandwiches. I’m a sucker for a good Chicago hot dog, and the guys ask for homemade bacon cheeseburgers or roast beef Philly cheesesteaks every week! Maybe it’s a midwestern thing…

You can fit a lot of hot dogs in a slow cooker; throw them in at the beginning of the day, and the slow cooker will keep them warm ’til dinner. Let everybody help themselves and fix them up just the way they like them. This has got to be the easiest way to make hot dogs that I know!

Why You’ll Love Slow Cooker Hot Dogs
- Crock Pot hot dogs are so quick and easy to make. It’s the ultimate set-it-and-forget-it recipe using simple, budget-friendly ingredients.
- You can fit a ton of hot dogs in a Crock Pot, so this is the best hot dogs recipe to feed a large crowd. Fix up a fun hot dog bar to serve at your next Super Bowl party, 4th of July party, summer potluck, backyard BBQ, graduation party or even family reunions.
- Hot dogs cooked in the Crock Pot are the juiciest, most tender and best hot dogs you’ll ever eat with such minimal effort. Better yet, they’re so full of flavor because they haven’t been boiled to death!
- Most slow cookers have a “keep warm” function, which keeps the hot dogs warm until you’re ready to eat. It’s the ultimate make-ahead recipe.
- You can serve them up with all your favorite condiments and toppings!
Ingredients Notes & Substitutions

This simple recipe uses fairly common ingredients, depending on what all you use for toppings. You probably already have everything on hand…
- Hot Dogs – Any normal bun length type of hot dogs will work, but I prefer the texture and flavor of beef hot dogs. If you’re using frozen hot dogs, I recommend letting them thaw out in the refrigerator overnight before making this recipe.
- Hot Dog Buns – Although I like to serve my hot dogs with regular length hot dog buns, there’s no shame in just using regular bread instead.
- Your Favorite Toppings – There are so many different condiments and toppings that you can serve alongside your hot dogs. I’ll go into more detail on this in the instructions below.
How to Cook Hot Dogs in the Crock Pot

I’m using a 6-quart Crock Pot for this recipe. I can usually pack it pretty full with around 48 hot dogs, but you may have to use more or less depending on the size of your slow cooker. The CrockPot is truly a game changer!
1. Remove all of the hot dogs from the packaging, and add each one to the slow cooker. You can place them standing up if the lid will still fit, or you can lay them on their side.
2. Place the lid on the Crock Pot and set it on low for 2-3 hours, stirring the hot dogs occasionally with a pair of tongs to keep them from burning on the bottom of the slow cooker. Most hot dogs are already precooked, so you really just need to get them hot enough to serve.
In case you’re wondering, there’s no need to add any water to the slow cooker. When they’re cooked in the Crock Pot, hot dogs are moist enough that they will produce their own steam, resulting in the best texture and flavor!

How to Serve Slow Cooker Hot Dogs

Your hot dogs should be done after 2-3 hours in the slow cooker. Serve and enjoy with your favorite condiments and toppings. Pair them with garlic parmesan chicken skewers for the ultimate party appetizer!

If your slow cooker has a warm setting, you can set it there and let the hot dogs sit in the slow cooker at this setting for 3-4 hours until you’re ready to serve up an easy meal. I’m convinced that this is truly the best way to cook hot dogs!

What Toppings Should I Serve with Crock Pot Hot Dogs?

Not sure how to serve your slow cooker hot dogs? Here are some of my favorite toppings…
- Serve slow cooker hot dogs with your favorite condiments, like the traditional ketchup, mustard and mayonnaise. I also like to serve mine with bbq sauce, and sometimes worcestershire sauce. My youngest son puts chicken dipping sauce on his!
- I love to top off my hot dogs with classic Chicago-style hot dog toppings, like pickle relish, sliced tomatoes, pepperoncini and minced white onions. They’re always a huge hit!
- Thanks to their Germanic roots, the guys LOVE sauerkraut and hot dogs. Better yet, cook both the sauerkraut and the hot dogs in the Crock Pot together!
- My family loves homemade dirty water dogs. We’ll add some beef broth and red wine vinegar to the Crock Pot as well as a variety of different spices, like cumin, garlic powder, chili powder, sea salt, black pepper and sometimes a pinch of brown sugar.
- Top them off with homemade chili with ground beef, minced red onions and shredded cheddar cheese to make the best ever chili dogs or coney dogs. If you’re looking for side dish ideas, they also go great with homemade chili cheese fries.
- A lot of people like to make taco dogs with black beans, pinto beans, shredded Mexican cheese, salsa, pickled jalapeño slices, taco sauce and Queso cheese sauce drizzled on top.
- Add quartered cherry tomatoes, bacon bits and finely shredded iceberg lettuce to make the best BLT hot dogs!
- Other fun and delicious toppings that go perfectly with CrockPot hot dogs include thinly sliced avocados or guacamole, corn salsa, salsa verde and creamy homemade coleslaw.
Expert Tips and Recipe FAQ’s

How should I store leftover hot dogs?
Leftover hot dogs are best stored in an airtight container or zip-loc bag in the refrigerator for up to 3-4 days. You can reheat your hot dogs exactly the same as you cooked them initially, whether that’s in the slow cooker, in the microwave or in a pot of boiling water on the stovetop. Remember, most hot dogs are already pre-cooked, so it’s just a matter of reheating them to whatever temperature you like best.

Can I freeze leftover hot dogs?
Yes, you can freeze leftover hot dogs. Stored in an airtight container or freezer bag, they should last up to 3-4 months. Again, reheat them exactly as you would normally.

More CrockPot Recipes
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Crock Pot Hot Dogs

How to cook easy Crock Pot hot dogs with the best flavor. Set up the ultimate hot dog bar for your next summer potluck or backyard BBQ!
6-Quart Slow Cooker
Tongs
48 Hot Dogs
48 Hot Dog Buns
Your Favorite Toppings
Remove all of the hot dogs from the packaging, and add each one to the slow cooker. You can place them standing up if the lid will still fit, or you can lay them on their side.
Place the lid on the Crock Pot and set it on low for 2-3 hours, stirring the hot dogs occasionally with a wooden spatula to keep them from burning.*
After 2-3 hours, serve and enjoy with your favorite condiments and toppings!*
*In case you’re wondering, there’s no need to add any water to the slow cooker. When they’re cooked in the Crock Pot, hot dogs are moist enough that they will produce their own steam.

*Most hot dogs are already precooked, so you really just need to get them hot enough to serve.

*If your slow cooker has a “keep warm” function, you can set it there and let the hot dogs sit in the slow cooker at this setting for 3-4 hours until you’re ready to serve.

How should I store leftover hot dogs?

Leftover hot dogs are best stored in an airtight container or zip-loc bag in the refrigerator for up to 3-4 days. You can reheat your hot dogs exactly the same as you cooked them initially.

dinner, Dinner Ideas, Main, Main Course, main dish, Meat & Seafood
American, Dinner, Main Dish
crock pot hot dogs, crock pot hot dogs recipes, hot dogs in crock pot, recipe for hot dogs in crock pot, slow cooker hot dogs
February 14, 2024
Easy CrockPot V8 Vegetable Soup Made with Juice
Make a quick and easy recipe for a delicious, hearty CrockPot V8 vegetable soup. Chunky soup you can throw together and serve for dinner. The whole family will want seconds!

My dad always made the best homemade vegetable soup with V8 juice and whatever he could find in the fridge, including leftover veggies and meat; I sometimes joke that he threw everything in but the kitchen sink. Needless to say, this V8 soup has always been one of our favorite soups to make.

In honor of my dad, I decided to re-work his soup into a delicious CrockPot vegetable soup. Perfect for those chillier months of the year, this soup can simmer in the slow cooker all afternoon.

Why You’ll Love This Soup Recipe
- When it comes to comfort food, this slow cooker vegetable soup is definitely at the top of the list. It’s chock full of flavor and a very hearty vegetable soup, while warm and soothing all at the same time.
- As you know, I love recipes I can throw together on a busy weeknight, and like my favorite Instant Pot vegetable soup, this veggie soup is one of those dump and go recipes. Throw in a few fresh veggies, some frozen veggies, and a few of your favorite seasonings, and you’re good to go.
- Soup makes a delicious dinner, especially on a cold winter night, and you’ll likely have enough left over for lunch the next day. It’s a win win for sure!
Ingredients and Substitutions Notes:

To make vegetable soup with V8 and frozen vegetables, you’ll need a few simple ingredients, including a variety of veggies…
- Potatoes, Celery, Carrots, and Yellow Onion – These are the fresh vegetables you’ll need, and they’ll need to be chopped, diced, or minced. You’ll need a medium onion. While I usually prefer to use yellow potatoes, you can also use Russet potatoes or red potatoes. You can substitute white turnips for the potatoes, as well.
- Peas, Corn, Green Beans, and Okra – These are all the frozen vegetables you’ll need to thaw before cooking. You can use canned vegetables; I just like the flavors that fresh and frozen vegetables give to the soup.
- Original V8 Juice – You can use V8 juice or any brand vegetable juice you can find at the store. Tomato juice with all the added veggies makes an excellent base for the soup and gives it great flavor.
- Herbs and Spices – Add sea salt and black pepper to this soup, and you may need to add more, to taste.
Variations You May Enjoy

Here are a few ingredient variations you may want to try…
- Additional vegetables that might pair well with this soup are garlic, kale, spinach, sweet potatoes, butternut squash, cherry tomatoes, chickpeas, lima beans, lentil beans, black-eyed peas, etc.
- Protein – Sometimes I’ll add ground beef or hamburger meat to make a hamburger vegetable soup, beef stew meat, or leftover chuck roast for even more protein and flavor. In fact, my dad always added whatever leftover meat he had on hand, and it ended up like a vegetable beef stew. Just keep in mind you’ll need to brown the meat in a skillet, then drain it, before adding it to the CrockPot.
- Herbs and Spices – When adding seasonings, always start small and add, to taste. You can add things like Bay leaves, Parsley, Marjoram, Rosemary, Thyme, Basil, Italian seasoning, Oregano, and Chili powder.
- Other Flavors – I think a hint of Worcestershire sauce or even a flavorful broth like a good bone broth, beef broth, or vegetable broth might pair wonderfully with this recipe too. Minced fresh garlic will also add a lot of flavor by leaps and bounds.
How to Make CrockPot V8 Vegetable Soup

Before you get started making this easy V8 vegetable soup recipe, be sure to wash, peel, and chop the fresh vegetables you’ll be using… Potatoes, celery, carrots, and onion.
Then just follow these steps to make this Crock Pot vegetable soup…
1. Add the chopped fresh vegetables, including the peeled potatoes, celery, carrots, and onion, to the slow cooker.
2. Then add in all the frozen vegetables, including the peas, corn, green beans, and okra.
3. Pour in the bottle of V8 Juice, and give everything a good stir with a wooden spoon.
4. Cover and cook on high for about 1 hour; then simmer on low for 4-6 hours.
Serve with your favorite crusty bread or crackers and cheese.

Expert Tips and Recipe FAQ’s

How should I store and re-heat leftover vegetable soup?
Vegetable soup is really the best make-ahead recipe; you can make it at the beginning of the week, and then simply warm it up for lunch or dinner throughout the week, whenever you choose. For short-term storage, always store your soup in an airtight container in the refrigerator. If stored properly, vegetable soup can last up to 4-5 days. You can re-heat refrigerated soup on the stovetop or in the microwave. In the microwave, just re-heat it at 30 second intervals, running it for 30 seconds, stirring, 30 seconds more, etc., until it reaches approximately 165°F; on the stovetop, simply heat it on medium-high until it comes to a boil.

Can I freeze it?
To freeze the cooled soup, place it in an airtight container, or as we sometimes prefer, in a sealed freezer bag, for up to 3 months. If your soup is stored in a freezer bag, it’ll need to be thawed before re-heating. To make life easier, it can be helpful to divide your soup into portions using smaller freezer-safe bowls. This makes it much easier for your family to pull out individual portions as they please, curbing the need to thaw out all of the stored soup, only to take their own small portion out of it.

Can I use canned vegetables to make V8 vegetable soup?
Yes, you can totally use canned vegetables. Like I said, Dad used whatever he had on hand. I just like the flavors that fresh and frozen vegetables give to the soup.

Can you put frozen vegetables in the CrockPot?
Yes, you can. However, if not thawed, the veggies will likely add more liquid to the soup mixture. So you may want to consider adding a bit more seasoning, to taste.

What to Serve with This Chunky Soup

Some of my favorite foods to serve with slow cooker vegetable soup include…
- Crackers
- Croutons
- Cheddar cheese
- Fresh parmesan cheese
- Toasted sourdough
- Side salad
- Homemade biscuits
- Bread rolls
- Hot dog bun breadsticks
- Grilled cheese
- Buttermilk cornbread
- Garnish with fresh herbs, etc.
Focus on foods that will soak up or complement the soup, one reason bread is such a great choice!

More Hearty Soup Recipes:
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
CrockPot V8 Vegetable Soup

Make a quick and easy recipe for a delicious, hearty CrockPot V8 vegetable soup. Chunky soup you can throw together and serve for dinner.
Slow Cooker
Cutting Board
Chopping Knife
Ladle
Soup Bowls
Soup Cozy
5 medium potatoes (washed, peeled, and chopped)
2 stalks celery (chopped)
4 carrots (chopped)
1/2 large yellow onion (chopped)
12 ounces frozen peas (thawed)
12 ounces frozen corn (thawed)
12 ounces frozen green beans (thawed)
12 ounces frozen okra (thawed)
2 teaspoons sea salt
1 teaspoon ground black pepper
64 ounces vegetable juice
Add the chopped fresh vegetables, including the potatoes, celery, carrots, and onion, to the slow cooker.
Then add in all the frozen vegetables, including the peas, corn, green beans, and okra.
Pour in the V8 Juice, and give everything a good stir.
Cover and cook on high for about 1 hour; then simmer on low for 4-6 hours.
Serve the soup while hot with your favorite soup sides, like crackers, cheddar cheese, toasted sourdough, cornbread, etc.
How should I store and re-heat vegetable soup?

For short-term storage, always store your soup in an airtight container in the refrigerator. If stored properly, vegetable soup can last up to 4-5 days. You can re-heat refrigerated soup on the stovetop or in the microwave. In the microwave, just re-heat it at 30 second intervals, running it for 30 seconds, stirring, 30 seconds more, etc., until it reaches approximately 165°F; on the stovetop, simply heat it on medium-high until it comes to a boil.

Can I use canned vegetables?

Yes, you can totally use canned vegetables. I just like the flavors that fresh and frozen vegetables give to the soup.

Soups & Stews
American
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October 27, 2021
Easy Chili Cheese Dip {Microwave, Oven, or CrockPot}
How to make amazing chili cheese dip with cream cheese in the microwave, oven, or CrockPot. Easy, homemade, crowd favorite appetizer recipe!

A good dip recipe makes the perfect appetizer for all kinds of occasions. Whether you’re hosting a tailgating party or a baby shower, this chili cream cheese dip definitely fits the bill for any and all occasions. It would make the perfect appetizer to serve alongside slow cooker hot dogs!

Now, you can make this a Hormel chili cheese dip with Hormel chili; or you can make homemade chili. We’ll talk about the type of chili you want to use below, whether you want beans or no beans and why or why not.

What I love about this chili dip is we can make it in about 5 minutes using the microwave; or we can take a little longer and use the oven or slow cooker. It’s so easy to just throw all the ingredients together and cook it.

All you need are 5 ingredients, and then a few toppings to make it even more delicious. Tortilla chips, crackers, or raw vegetables on the side, and you’ve got the makings of a crowd-favorite game day appetizer that’s right up there with my favorite chili cheese fries!

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my dip making tips, important info for this recipe, and similar recipe ideas – and get straight to the chili cheese dip recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

LET’S TALK INGREDIENTS

Cream Cheese: While I prefer to use a full-fat cream cheese, you can use the low-fat kind, or Neufchatel cheese. It won’t change too much about the dip besides making it slightly less creamy.

Chili without Beans: Choosing the right chili is all about what you like. You can use any canned chili or homemade chili with or without beans. Hormel chili is one of the most popular chilis to use, and it comes with or without beans. While beans are high in protein and fiber, they will add a chunky texture to your dip. So keep that in mind when choosing whether to go with beans or not.

Taco Seasoning: Badia Taco Seasoning is my favorite; it’s delicious and gluten-free. I keep a big container of it because we use it a lot, in tacos, chicken fajitas, quesadillas, etc.

Garlic Clove: You can chop up a fresh garlic clove, or even just use garlic powder. Sometimes I like to cheat and use already minced garlic. Hint: While you can certainly order it on Amazon, you can usually get a jar of minced garlic for less than $3 at the grocery store.

Cheese: Our recipe calls for a shredded Mexican cheese blend, or shredded fiesta cheese; this is a blend of Monterey Jack, mild cheddar, Asadero, and queso quesadilla cheeses. Another favorite choice you might think about using is shredded triple cheddar cheese, a mixture of Vermont cheddar, sharp cheddar, and mild cheddar.

Keep in mind, all of the ingredients and ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

Mixing Bowl and Spatula

Microwave-Safe Bowl or Baking Dish or Slow Cooker – I like to use my cast iron skillet if I’m baking it.

Cheese Grater

Cutting Board and Chef’s Knife – If you want to add toppings like cilantro or fresh tomatoes.

HOW TO MAKE CHILI CHEESE DIP

Making this easy chili dip is as simple as mixing ingredients in a bowl and cooking that mixture ’til it’s hot and bubbly.

Just follow these steps…
1. Whisk the cream cheese in a medium mixing bowl ’til smooth and creamy.
2. Add in the chili, taco seasoning, garlic, and cheese.
3. Stir everything together ’til it’s well combined.
4. Transfer the mixture to a microwave-safe bowl, baking dish, cast iron skillet, or CrockPot.
Now it’s ready to cook.

COOK IT IN THE MICROWAVE:

To make chili cheese dip with cream cheese in the microwave, cook it on high for 5 minutes, or until hot and bubbling. Then stir before serving.

BAKE IT IN THE OVEN:

In a 350°F pre-heated oven, bake it for 20-25 minutes, or until it’s bubbling. Stir it up well before you serve it.

MAKE IT IN THE CROCKPOT:

To make slow cooker chili cheese dip, mix all your ingredients together and spread the cream cheese mixture into a greased slow cooker. Cook on high for about 2 hours, or low for about 3-4 hours.

FAQ:

How can I make my chili cream cheese dip more spicy?
You have a lot of options to make chili cheese dip spicy. Cayenne pepper, red pepper flakes, and smoked paprika come to mind. You can also use chili powder, a mixture of red chili peppers, cumin, onion, and garlic powder. Other ideas are hot sauce or diced green chilies, which come in “mild” or “hot”.

How should I store chili cheese dip with cream cheese?
Store chili dip in an airtight container in the refrigerator up to 3 days.

How do I reheat chili dip?
To reheat the dip, you can place it in the microwave for a few minutes, stirring occasionally to prevent scorching; or you can reheat it in the oven at 350° F ’til hot.

Can I freeze chili dip?
Yes, you can freeze chili and cream cheese dip. Use an airtight container or a freezer bag to prevent freezer burn. Stored properly, this dish will keep up to 3 months in the freezer.

WHAT TO SERVE WITH CHILI CHEESE DIP

There are all sorts of toppings that hit this dip out of the park. Things like…
- Sour cream
- Fresh diced tomatoes
- Sliced avocado
- Jalapeños
- Cilantro
- Green onions
- Fresh tomato basil salsa
Of course, you’ll also need whatever crunchy foods you’re serving with the dip, whether you choose tortilla chips, crackers, or fresh raw veggies. Fritos Scoops are another snack that pair really well with chili and cream cheese dip.

MORE CREAM CHEESE DIP RECIPES:
GET THE PRINTABLE RECIPE

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Easy Chili Cheese Dip {Microwave, Oven, or CrockPot}

How to make amazing chili cheese dip with cream cheese in the microwave, oven, or CrockPot. Easy, homemade, crowd favorite appetizer recipe!

8 ounces cream cheese (softened)
30 ounces chili without beans*
2 teaspoons taco seasoning
1 garlic clove (minced)
8 ounces Mexican blend shredded cheese

Whisk the cream cheese in a medium mixing bowl ’til smooth and creamy.
Add in the chili, taco seasoning, garlic, and cheese.
Stir everything together ’til it’s well combined.
Transfer the mixture to a microwave-safe bowl, baking dish, cast iron skillet, or CrockPot.
Microwave Instructions: To make chili cheese dip with cream cheese in the microwave, cook it on high for 5 minutes, or until hot and bubbling. Then stir before serving.
Oven Instructions: In a 350°F pre-heated oven, bake it for 20-25 minutes, or until it’s bubbling. Stir it up well before you serve it.
CrockPot Instructions: To make slow cooker chili cheese dip, mix all your ingredients together and spread the cream cheese mixture into a greased slow cooker. Cook on high for about 2 hours, or low for about 3-4 hours.
Serve with your favorite toppings, tortilla chips, crackers, or fresh vegetables. Ideas for toppings include sour cream, fresh diced tomatoes, sliced avocados, jalapeños, cilantro, and green onions.

How can I make my chili cream cheese dip more spicy?

You have a lot of options to make chili cheese dip spicy. Cayenne pepper, red pepper flakes, and smoked paprika come to mind. You can also add a little chili powder, a mixture of red chili peppers, cumin, onion, and garlic powder. Other ideas are hot sauce or diced green chilies, which come in “mild” or “hot”.

How should I store chili cheese dip with cream cheese?

Store chili dip in an airtight container in the refrigerator up to 3 days.

How do I reheat chili dip?

To reheat the dip, you can place it in the microwave for a few minutes, stirring occasionally to prevent scorching; or you can reheat it in the oven at 350° F ’til hot.

Can I freeze chili dip?

Yes, you can freeze chili and cream cheese dip. Use an airtight container or a freezer bag to prevent freezer burn. Stored properly, this dish will keep up to 3 months in the freezer.

Appetizers
Tex-Mex
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January 26, 2021
Creamy Cheesy CrockPot Corn Casserole
Throw together CrockPot corn casserole with cream cheese and Jiffy mix. Easy side dish recipe for a crowd. Make ahead for Thanksgiving and Easter.

Every Thanksgiving (and sometimes Easter too), I make my family’s favorite Jiffy corn casserole. It’s one of our favorite holiday side dish recipes.

Last Thanksgiving I was away from home and didn’t have an oven; however, I did have a slow cooker. So I decided to take my recipe and make it into a slow cooker corn casserole.

You talk about delicious. I love this CrockPot cheesy corn casserole even more than the traditional oven baked casserole, if that’s possible.

What I love even more about this slow cooker rendition is that I literally throw everything in the slow cooker, give it all a good stir, set it to cook, and walk away. It’s perfect for the morning before a big holiday dinner. It also goes great at a potluck, served up with a good CrockPot pork roast or CrockPot whole chicken and alongside my family’s favorite green bean casserole!

Plus you can keep this Jiffy CrockPot corn casserole warm while waiting for dinner to be served. It’s a win win!

Now if you’re like me and love a little Tex-Mex, you can change it up and make a Mexican corn casserole too.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my slow cooking tips, important info for this recipe, and similar recipe ideas – and get straight to the CrockPot corn casserole recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

IS CROCKPOT CORN CASSEROLE THE SAME AS CROCK POT CORN PUDDING?

Yes, it’s the same as Crock Pot corn pudding. Just like corn pudding, you are basically mixing a bunch of ingredients together all at once to make a creamy side dish.

On the other hand, this is far different from corn bread. Corn bread is stable, and you can eat it with your hands; creamy corn casserole is spooned onto your plate.

INGREDIENTS YOU’LL NEED:
- Cream cheese
- Heavy whipping cream
- Salted butter
- Sugar
- Sour cream
- Frozen corn
- Corn muffin mix – I prefer to use either Jiffy mix or Aldi’s gluten-free cornbread mix.
- Salt and pepper
- Green onions
- Extra sharp cheddar cheese
- Colby Jack cheese
Keep in mind, all of the ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

Slow Cooker – I use my 7-quart slow cooker.

Cutting Board and Knife – for chopping the green onions.

Cheese Grater

HOW TO MAKE SLOW COOKER CORN CASSEROLE

Before you get started making corn casserole in the slow cooker, be sure to chop the green onions. You’ll also need to grease the slow cooker with cooking spray to help prevent sticking and scorching.
1. Add the cream cheese, heavy whipping cream, salted butter, sugar, sour cream, thawed frozen corn, corn muffin mix, salt, black pepper, and green onions to the slow cooker.
1. Combine everything together with a good stir.
HOW LONG TO COOK CROCKPOT CORN CASSEROLE WITH CREAM CHEESE
1. Cover and cook on high for 2 to 3 hours, or on low for 4 to 5 hours.
2. Then sprinkle the grated cheese on top of the cooked casserole, and stir into the casserole ’til it’s melted.
And that’s it. Your slow cooker corn pudding is done and ready to serve!

CAN I MAKE CORN CASSEROLE AHEAD OF TIME?

Absolutely! Jiffy CrockPot corn casserole is a great make-ahead recipe; in fact, it’s a great recipe to dump into the slow cooker later in the morning, allowing it to cook for the rest of the day until dinner.

One way to make this recipe even farther ahead of time is to mix everything together except the cheese, waiting to add the cheese until you’re ready to cook. Store the mixture in an airtight container up to 2 days in your refrigerator before cooking.

You can also mix it up and cook it all at once as the recipe states, later storing the leftovers in an airtight container in the refrigerator for up to 2-3 days. To reheat your casserole, bake it in the oven at 300°F for 10-20 minutes, or until warmed throughout.

The latter storage method will result in a slightly drier, less creamy texture. That being said, it is still delicious.

HOW TO FREEZE CORN CASSEROLE

CrockPot corn casserole with cream cheese can freeze just fine; in fact, it’ll store up to 3 months in the freezer. Just be sure to store it in an airtight container to prevent freezer burn.

Although this casserole will be delicious whether or not you freeze it, freezing it will somewhat alter the flavor and texture. After thawing, it may not be quite as rich, and it will be less creamy. This is where you’ll have to make your own judgment based on your schedule and preferences.

CORN CASSEROLE SUBSTITUTIONS YOU CAN MAKE
- You can make this recipe gluten-free by using a gluten-free corn bread mix; I prefer to use Aldi’s gluten-free mix because it tastes very similar to Jiffy and makes a delicious corn casserole. You can also make your own Gluten-Free Jiffy-Style Corn Muffin Mix. Of course, if you are trying to make the casserole gluten-free, be sure to check labels on all your ingredients to ensure they’re truly gluten-free.
- Sprinkle corn bread over the top for a crunchier texture.
- Use creamed corn. This will add more moisture to the casserole, so be sure to cut down on the heavy whipping cream accordingly.
- Adapt the liquid to your preference. Some people prefer to use whole milk instead of heavy whipping cream for an even creamier but less rich result, and some people just use half and half for the best of both worlds!
- Add more cheese. Other cheeses that might pair well with this casserole include parmesan, mozzarella, asiago, Monterey jack, and even pepper Jack.
- Add some jalapeños for an extra kick, or chopped bell peppers for added texture and flavor.
- Diced ham and bacon pair delightfully well with this recipe.
MORE CORN RECIPES:

Here are a few more corn recipes you may enjoy:
GET THE PRINTABLE RECIPE

If you love Crock Pot corn casserole as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

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Creamy Cheesy CrockPot Corn Casserole

Throw together CrockPot corn casserole with cream cheese and Jiffy mix. Easy side dish recipe for a crowd. Make ahead for Thanksgiving and Easter.
Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 12 Total, 6 Count (Pack of 2)
Taste of Home Casseroles, Slow Cooker & Soups: 515 Hot & Hearty Dishes Your Family Will Love
BLACK+DECKER Slow Cooker, 7 quart, Teal Wave
Professional Box Grater, Stainless Steel with 4 Sides, XL Size, Black
Jiffy Corn Muffin Mix, 8.5 oz (Pack of 2)
Slow Cooker Travel Bag with Easy to Clean Lining, Insulated Carrier with Zippered Accessory Pocket, Carry Case Compatible with Crock Pot 6-8 Quart
8 ounces cream cheese (cubed)
1 cup heavy whipping cream
4 tablespoons salted butter (cubed)
1 teaspoon sugar
1 tablespoon sour cream
32 ounces frozen corn (thawed)
1/2 box (4.25 ounces corn muffin mix*)
1 teaspoon salt
1/2 teaspoon ground black pepper
3 green onions (chopped)
1/2 cup extra sharp cheddar cheese (grated)
1/2 cup Colby Jack cheese (grated)
Optional Ingredient: 6 slices bacon (cooked and crumbled)
Before you get started, be sure to chop the green onions. You’ll also need to grease the slow cooker with cooking spray to help prevent sticking and scorching.
Add the cream cheese, heavy whipping cream, salted butter, sugar, sour cream, thawed frozen corn, corn muffin mix, salt, black pepper, and green onions to the slow cooker. You can also add the bacon, if desired.
Combine everything together with a good stir.
Cover and cook on high for 2 to 3 hours, or on low for 4 to 5 hours.
Then sprinkle the grated cheese on top of the cooked casserole, and stir into the casserole ’til it’s melted.
And that’s it. It’s done and ready to serve!
*You can make this recipe gluten-free by using a gluten-free corn bread mix. I prefer to use Aldi’s gluten-free mix because it tastes very similar to Jiffy and makes a delicious corn casserole. Of course, if you are trying to make the casserole gluten-free, be sure to check labels on all your ingredients to ensure they’re truly gluten-free.

CAN I MAKE CROCKPOT CHEESY CORN CASSEROLE AHEAD OF TIME?

Absolutely! Jiffy CrockPot corn casserole is a great make-ahead recipe; in fact, it’s a great recipe to dump into the slow cooker later in the morning, allowing it to cook for the rest of the day until dinner.

One way to make this recipe even farther ahead of time is to mix everything together except the cheese, waiting to add the cheese until you’re ready to cook. Store the mixture in an airtight container up to 2 days in your refrigerator before cooking.

You can also mix it up and cook it all at once as the recipe states, later storing the leftovers in an airtight container in the refrigerator up to 2-3 days. To reheat your casserole, bake it in the oven at 300°F for 10-20 minutes, or until warmed throughout.

The latter storage method will result in a slightly drier, less creamy texture. That being said, it is still delicious.

HOW TO FREEZE CORN CASSEROLE

CrockPot corn casserole with cream cheese can freeze just fine; in fact, it’ll store up to 3 months in the freezer. Just be sure to store it in an airtight container to prevent freezer burn.

Although this casserole will be delicious whether or not you freeze it, freezing it will somewhat alter the flavor and texture. After thawing, it may not be quite as rich, and it will be less creamy. This is where you’ll have to make your own judgment based on your schedule and preferences.

Side Dish
American
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October 28, 2020
Cheesy CrockPot Funeral Potatoes Casserole Recipe
How to make cheesy CrockPot funeral potatoes. Easy slow cooker hashbrown casserole, a family favorite side dish, breakfast, or brunch recipe.

Remember that wonderful hash brown casserole with Corn Flakes we made in the oven a little while ago? It was such a big hit with y’all, that I decided to adapt it and make it into a CrockPot hash brown casserole.

Only this time, I added one secret ingredient that really gives it a kick. What a difference one powerful, little ingredient can make.

CrockPot cheesy hashbrowns are the perfect side dish for Thanksgiving, Christmas, and Easter; they also make the perfect breakfast or brunch idea, especially if you add a little bit of protein like ham, bacon, or sausage. Yum!

One of the many things I love about slow cooker hash brown casserole is that it’s very easy to mix up. It’s as easy as dumping, mixing, and spreading in your slow cooker.

And it only takes 2-3 hours to cook, so you can easily make it morning of for a family dinner, served up alongside a good slow cooker pork roast or whole slow cooker chicken and this easy green bean casserole recipe.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the casserole recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

WHY ARE THEY CALLED FUNERAL POTATOES?

Well, Southern Living states that although they are consumed all across the country, funeral potatoes are really more of a southern tradition, and the reasoning is in the name. To put it simply, cheesy hash brown casserole is an easy make-ahead recipe that can feed a crowd, and that’s perfect for a funeral.

To be honest, here in the South and even living in the Midwest, I can’t remember ever attending a funeral or potluck at which funeral potatoes weren’t served!

INGREDIENTS YOU’LL NEED:
- Frozen hash browns, thawed
- Salted butter
- Salt
- Ground black pepper
- Garlic cloves – that secret ingredient I talked about… It’s amazing what a little garlic can do.
- Yellow onion
- Cream of chicken soup – Or if you’d rather, cream of mushroom soup.
- Sour cream
- Sharp cheddar cheese – I prefer to use extra sharp cheddar cheese.
- Corn Flakes
Keep in mind, all of the ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

Small and Large Mixing Bowls

Cutting Board and Knife (or Vegetable Chopper)

Slow Cooker – My favorite slow cooker is a beast of a cooker.

HOW TO MAKE CROCKPOT FUNERAL POTATOES

Before getting started, be sure to spray your CrockPot or slow cooker with cooking spray to prevent sticking or scorching.
1. In a large mixing bowl, combine the hashbrowns, melted butter, salt, pepper, minced garlic, minced onion, cream of chicken soup, sour cream.
1. Stir in the cheddar cheese.
1. Spread the mixture into your greased slow cooker.
2. Cook on high for 2 to 3 hours, or on low for 4 to 5 hours.
1. In a small bowl, mix together the slightly crushed Corn Flakes and the melted butter.
2. Sprinkle the Corn Flakes over the hash brown mixture in the slow cooker; then cover and cook an additional 30 minutes.
And that’s it! When it’s done, it’s ready to serve while warm. You can sprinkle it with chopped green onions, if preferred.

CAN I PUT FROZEN POTATOES IN THE SLOW COOKER, OR DO I HAVE TO COOK THEM FIRST?

Yes, the potatoes can be put straight into the slow cooker, but it’s important to ensure that they are thawed beforehand. Just follow the instructions on the package, and be sure to allow ample time for thawing.

HANDY TIP: HOW TO CRUSH CORN FLAKES

The quickest and least messy way that I have found to crush Corn Flakes is to place them in a quart sized plastic bag and seal the bag. Be sure that all of the air inside the bag escapes.

Using either your hands or a rolling pin, you can now crush the Corn Flakes. For this recipe, they only need to be slightly crushed, so don’t spend too much time on it.

WHAT CAN I SUBSTITUTE FOR SOUR CREAM?

The best 1:1 substitute for sour cream that I have found is plain Greek yogurt. For every cup of sour cream, it is also possible to substitute 1 cup of milk or cream mixed with 1 tablespoon of lemon juice.

If a vegan substitute is desired, you can simply use a vegan sour cream or Greek yogurt, both of which can be found in most grocery stores and health food stores.

That being said, I highly recommend that you keep the sour cream in these CrockPot funeral potatoes, as nothing else really comes close to the flavor and richness sour cream provides.

WHAT TO SERVE WITH CROCKPOT HASH BROWN CASSEROLE:

Crockpot hash brown casserole pairs wonderfully with the following dishes:
HOW TO STORE AND REHEAT CROCKPOT CHEESY HASHBROWNS

Thankfully, this recipe is a great make-ahead side dish. It can be made the night before, the day before, etc. This casserole will store in the fridge in an airtight container for up to 3 days.

Although it is certainly possible to cook it beforehand, for the best results I recommend mixing it up to store in the fridge, waiting to cook until you’re ready to eat.

For longer storage time, cook your funeral potatoes in the slow cooker beforehand, and place them in the freezer in an airtight container for up to 3 months. When you’re ready, simply let your potatoes thaw overnight in the refrigerator, and bake them at 350° F for 30 minutes to an hour.

IS CROCKPOT HASHBROWN CASSEROLE GLUTEN-FREE?

Unfortunately, CrockPot hashbrown casserole is not typically gluten-free, reason being that cream of chicken soup and hash browns are rarely gluten-free. Corn Flakes aren’t either.

That being said, there are options for both gluten-free cream of chicken soup and gluten-free frozen hashbrowns in most grocery stores and health food stores. I’ve found that Ore-Ida makes delicious gluten-free frozen hash browns.

As for the Corn Flakes, I haven’t found a gluten-free option yet; but you could always substitute slightly crushed potato chips or maybe a gluten-free Corn Chex cereal.

Always be sure to check all of your ingredient labels to ensure that they’re truly gluten-free.

MORE POTATO RECIPES YOU MAY ENJOY:
GET THE PRINTABLE CASSEROLE RECIPE

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CrockPot Funeral Potatoes

How to make cheesy CrockPot funeral potatoes. Easy slow cooker hashbrown casserole, a family favorite side dish, breakfast, or brunch recipe.
Vegetable Chopper
Large Mixing Bowl
7-Quart Slow Cooker
30 ounces frozen hash browns (thawed)
1/2 cup salted butter (melted)
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic (minced)
1/2 cup yellow onion (minced)
10.5 ounces cream of chicken soup
16 ounces sour cream
2 cups extra sharp cheddar cheese (shredded)
Topping:
2 cups Corn Flakes (slightly crushed)
1/4 cup salted butter (melted)
4 green onions (chopped (optional))
Spray the inside of the CrockPot or slow cooker with cooking spray to prevent sticking or scorching.
In a large mixing bowl, combine the hashbrowns, melted butter, salt, pepper, minced garlic, minced onion, cream of chicken soup, and sour cream.
Stir in the cheddar cheese.
Spread the mixture into the greased slow cooker.
Cook on high for 2 to 3 hours, or on low for 4 to 5 hours.
Topping:
In a small bowl, mix together the slightly crushed Corn Flakes and melted butter.
Sprinkle the Corn Flakes over the hash brown mixture in the slow cooker; then cover and cook an additional 30 minutes.
Sprinkle with chopped green onions, if desired, and serve while warm.
CAN I PUT FROZEN POTATOES IN THE SLOW COOKER, OR DO I HAVE TO COOK THEM FIRST?

Yes, the potatoes can be put straight into the slow cooker, but it’s important to ensure that they are thawed beforehand. Just follow the instructions on the package, and be sure to allow ample time for thawing.

HANDY TIP: HOW TO CRUSH CORN FLAKES

The quickest and least messy way that I have found to crush Corn Flakes is to place them in a quart sized plastic bag and seal the bag. Be sure that all of the air inside the bag escapes. Using either your hands or a rolling pin, you can now crush the Corn Flakes. For this recipe, they only need to be slightly crushed, so don’t spend too much time on it.

HOW TO STORE AND REHEAT CROCKPOT CHEESY HASHBROWNS

Thankfully, this recipe is a great make-ahead meal. It can be made the night before, the day before, etc. This casserole will store in the fridge in an airtight container for up to 3 days.

Although it is certainly possible to cook it beforehand, for the best results I recommend mixing it up to store in the fridge, waiting to cook until you’re ready to eat.

For longer storage time, cook your funeral potatoes in the slow cooker beforehand, and place them in the freezer in an airtight container for up to 3 months. When you’re ready, simply let your potatoes thaw overnight in the refrigerator, and bake them at 350° F for 30 minutes to an hour.

Side Dish
American
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October 27, 2020
Easy CrockPot Apple Butter Recipe
How to make homemade CrockPot apple butter filled with cinnamon spice flavors! Easy slow cooker recipe perfect for canning or freezing.

Every year in August and September, I love to make apple butter. So far I’ve written an Instant Pot apple butter recipe; and now I’m sharing how to make apple butter in a CrockPot.

While I normally like to wait for Jonathan or JonaGold seconds in the fall, I used a mix of Gala and Fuji for this batch, since it’s all I could find. And I have to say, they made a really delicious homemade apple butter. I’d go so far as to say it’s been my best batch yet.

There’s not a whole lot of work to this recipe, besides peeling and slicing the apples. And even that’s made easy with the apple peeler/slicer/corer I prefer to use; it makes the job a whole lot quicker and easier.

I love eating slow cooker apple butter on my toast in the mornings at breakfast; it’s perfectly delicious on Grandma’s homemade biscuits too.

If you’re wondering whether or not I’ve made a stovetop version of apple butter, fret no more. You now have your choice of how to make it, including a delicious stovetop apple butter.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my apple butter making tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the CrockPot apple butter recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

WONDERING, “WHAT IS APPLE BUTTER?” HERE’S THE ANSWER!

According to Wikipedia, “Apple butter is a highly concentrated form of apple sauce produced by long, slow cooking of apples with cider or water to a point where the sugar in the apples caramelizes, turning the apple butter a deep brown.”

Apple butter is a mixture of apples and spices, very similar to applesauce and cinnamon applesauce, but a little sweeter, a little darker, and filled with cinnamon spice flavors.

For this recipe, we use spices like nutmeg, cloves, allspice, and cinnamon. You could also use homemade apple pie spice. And we put everything in the slow cooker and slow cook it for 6 to 8 hours.

INGREDIENTS YOU’LL NEED:
- Fresh apples – We’ll talk about the best types of apples to use a little further below.
- Molasses
- Sugar – I use pure cane sugar; you can use granulated sugar too.
- Light brown sugar
- Ground nutmeg
- Ground cloves
- Ground allspice
- Ground cinnamon
- Lemon juice
- Vanilla extract
Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

Apple Peeler/Corer/Slicer – I’m telling you, this tool is so worth every penny we spent at the thrift store, but I’d order one brand new too. My advice is to go with the one that clamps to your tabletop versus the apple peeler with a suction cup.

Paring Knife and Cutting Board – for trimming off any bad spots or slicing the apples.

Slow Cooker – Mine is a 7-quart Crock-Pot slow cooker.

Immersion Blender or Potato Masher – This will allow you to get the texture or consistency that you want. An immersion blender makes it easy to purée the apples when they’ve fully cooked, without having to take them out and put them in a food processor or blender. You can just blend them up right in the CrockPot.

Jar Funnel for canning apple butter – This helps to pour the apple butter into the jars without making a huge mess.

Ladle or Cupcake Scoop or Funnel Pitcher – to pour the apple butter into the jars.

Jars – You can use 4-ounce jelly jars or pint jars. I’ve found 8-ounce jelly jars are just the right size for us with the amount of jam and apple butter we eat in a 3-week period. If you already have jars, you may need new lids or a pack of lids and bands.

Water Bath Canner or Pressure Canner and Cooker

Sharpie and/or Jar Labels – so you can label your jars and know what it is and when you made this particular batch.

WHERE CAN I FIND THE BEST APPLES FOR APPLE BUTTER?

Fall is the best time to find apples, but you can use any apples you can get, whether you’re shopping at an orchard, a farmer’s market, or buying store bought apples.

However, in the fall, you can usually buy seconds at just about any orchard, and sometimes at the farmer’s market. Meaning you can buy a HUGE box of apples for a lot less than normal cost, which is going to save you a ton of money.

Now I will say… It takes a LOT of apples to get very little apple juice, apple jelly, apple butter, or homemade applesauce. But in my opinion, it’s totally worth it.

WHAT ARE THE BEST APPLES TO USE?

There are certain types of apples that are sweeter and certain types of apples that have a more tart taste. Galas and Fujis are sweeter with a slightly tart taste.

The best apples for apple butter may include:
- Jonathan
- Jonagold
- Braeburn
- Fuji
- Gala
- McIntosh Red
- Cortland
- Winesap
HOW TO MAKE APPLE BUTTER IN A CROCKPOT

You can make this recipe on the stovetop, and you can even make it in the Instant Pot. Of course, cooking times will differ.

Before starting anything, it’s important to wash your apples. I usually like to soak mine in a vinegar/water bath for at least 10 minutes, then rinse.

You’ll need 4 pounds of apples.

It’s also important to prep your jars for canning or freezing.

THEN JUST FOLLOW THESE STEPS…
1. Core, peel, and slice the apples; again, an apple slicer, corer, parer for apple butter makes this step so easy. Cut out any bad spots, as well. Note: While I do leave the peeling on when making homemade applesauce, and you can do that for apple butter too, I chose not to for this recipe.
2. Put the sliced apples in the slow cooker.
3. Add molasses, sugar, brown sugar, spices, lemon juice, and vanilla extract to the apples.
4. Stir everything together well.
Place the lid on the slow cooker, and cook on low for about 6 to 8 hours, or ’til the apples are tender.

HOW TO MAKE APPLE BUTTER SMOOTH

Once your apples are tender and it’s fully cooked, it’s ready to blend.

Uncover your slow cooker, and use an immersion blender to purée the apple butter ’til it’s smooth. If you feel it needs to thicken, you can cook it on high with the lid off for an additional hour.

TIPS FOR FREEZING OR CANNING APPLE BUTTER

Using a jar funnel, pour the apple butter into each prepared jar… You can use a ladle, but I like to use my cupcake batter scoop or funnel pitcher to dip and pour. It makes the process so easy and less messy.

Wipe the top rim of each jar with a wet towel or rag, place the lid on, and tighten the band.

Choose to can or freeze it…
- You can freeze apple butter, but be sure to leave about a 1/2-inch gap at the top of each jar to allow for expansion in the freezer. Also, allow the jars to completely cool before placing in the freezer.
- We prefer to use a hot water bath canning method (at least 15 minutes in a hot water bath) to can the apple butter. If you choose to can it, Ball has wonderful Canning Guides to guide you through the process. You can also consult the Ball Blue Book Guide to Preserving.
Before you put your apple butter in the freezer or the pantry, be sure to write what it is and the year on the lid, so you know when you made it. There are plenty of options for pretty jar labels for apple butter too.

This recipe makes probably about 4-6 pints.

HOW LONG WILL APPLE BUTTER LAST?

Canned apple butter will last about 2 years; frozen apple butter will last about 1 year.

MORE APPLE RECIPES YOU MAY ENJOY:
GET THE PRINTABLE RECIPE

If you love this delicious apple butter recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

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Easy CrockPot Apple Butter Recipe

How to make homemade CrockPot apple butter filled with cinnamon spice flavors! Easy slow cooker recipe perfect for canning or freezing.
Johnny Apple Peeler Cast Iron Clamp Base, Apple Slicer, Corer, Parer & Pie maker, Red
Mueller Austria Ultra-Stick 500 Watt 9-Speed Immersion Multi-Purpose Hand Blender
1.5″ Homemade with Love Canning Labels for Jars / 500 Labels Per Roll
Mason Jars 8 OZ with Regular Lids, 15 PACK
Granite Ware Enamel-on-Steel Canning Kit, 9-Piece
All American Canner Pressure Cooker, 30 qt, Silver
4 pounds apples
1/4 cup molasses
1/2 cup pure cane sugar*
1/2 cup light brown sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 teaspoon lemon juice
1 teaspoon vanilla extract
Before starting anything, it’s important to wash your apples. I usually like to soak mine in a vinegar/water bath for at least 10 minutes, then rinse.
It’s also important to prep and sterilize your jars for canning or freezing.
Core, peel, and slice the apples; an apple slicer, corer, parer for apple butter makes this step so easy. Cut out any bad spots, as well. Note: While I do leave the peeling on when making applesauce, and you can do that for apple butter too, I chose not to for this recipe.
Put the sliced apples in the slow cooker.
Add molasses, sugar, brown sugar, spices, lemon juice, and vanilla extract to the apples.
Stir everything together well.
Place the lid on the slow cooker, and cook on low for about 6 to 8 hours, or ’til the apples are tender.
Once your apples are tender and it’s fully cooked, uncover your slow cooker, and use an immersion blender to purée the apple butter ’til it’s smooth. At this point, if you feel it needs to thicken, you can cook it on high with the lid off for an additional hour.
Using a jar funnel, pour the apple butter into each prepared jar… You can use a ladle, but I like to use my funnel pitcher or cupcake batter scoop to dip and pour. It makes the process so easy and less messy.
Wipe the top rim of each jar with a wet towel or rag, place the lid on, and tighten the band.
You can freeze apple butter, but be sure to leave about a 1/2-inch gap at the top of each jar to allow for expansion in the freezer. Also, allow the jars to completely cool before placing in the freezer.
We prefer to use a hot water bath canning method to can the apple butter, immersing the closed jars in boiling water for at least 15 minutes. If you choose to can it, Ball has wonderful Canning Guides to guide you through the process. You can also consult the Ball Blue Book Guide to Preserving.
Before you put your apple butter in the freezer or the pantry, be sure to write what it is and the year on the lid, so you know when you made it.
*You can also use granulated sugar.

You can make this recipe on the stovetop, and you can even make it in the Instant Pot. Of course, cooking times will differ.

Canned apple butter will last about 2 years; frozen apple butter will last about 1 year.

WHERE CAN I FIND THE BEST APPLES FOR APPLE BUTTER?

Fall is the best time to find apples, but you can use any apples you can get, whether you’re shopping at an orchard, a farmer’s market, or buying store bought apples.

However, in the fall, you can usually buy seconds at just about any orchard, and sometimes at the farmer’s market. Meaning you can buy a HUGE box of apples for a lot less than normal cost, which is going to save you a ton of money.

WHAT ARE THE BEST APPLES TO USE?

There are certain types of apples that are sweeter and certain types of apples that have a more tart taste. Galas and Fujis are sweeter with a slightly tart taste.

The best apples for apple butter may include:

Jonathan

Jonagold

Braeburn

Fuji

Gala

McIntosh Red

Cortland

Winesap
Canning & Freezing
American
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August 17, 2020
Easy CrockPot Baked Beans with Bacon
Stir up an easy recipe for CrockPot baked beans in your slow cooker. Made from scratch with brown sugar and bacon, they’re the ultimate side for a crowd!

I remember many a family dinner and church potluck, and there was always a big pot of homemade baked beans at every one.

Whether you’re feeding a crowd with a backyard bbq or just feeding your own family, slow cooker baked beans make the perfect side dish. They pair deliciously well with bacon cheeseburgers and grilled Chicago dogs, slow cooker sloppy joes, crispy baked chicken legs, meatloaf muffins or your roasted turkey at Thanksgiving.

Now with this particular recipe, I choose to use brown sugar and honey as my sweeteners. I know some recipes call for molasses.

I also like to add hot dogs, but hot dogs are totally optional. My boys love hot dogs, so a pot of homemade beanie weenies is a big hit. You can also just serve CrockPot hot dogs on the side…

And then there’s the bacon. You can’t make baked beans without crumbled bacon; it just adds so much flavor, almost a smoky flavor to the beans.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the CrockPot baked beans recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

WHAT TYPE OF BEANS ARE USED FOR BAKED BEANS?

Before we go over the ingredients, let’s talk about the beans.

You can use dried beans that have been soaked, or you can use canned beans. I wanted this to be an easy baked beans recipe, so I made CrockPot baked beans with canned beans.

I like to start with a base of pork and beans for added flavor. And then add in both red kidney beans and chili beans.

You can also use Great Northern or Navy beans. Some cooks like to use pinto beans or cannellini beans, as well.

INGREDIENTS YOU’LL NEED:
- Bacon
- Yellow onion
- Red kidney beans
- Pork and Beans
- Spicy or mild chili beans
- Hot dogs (optional)
- Ketchup
- Yellow mustard
- Brown sugar
- Honey
- Salt
- Pepper
Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

CrockPot or Slow Cooker

Large Skillet

Can Colander – This makes it super easy to drain and rinse those kidney beans without having to get out the big strainer.

HOW TO MAKE CROCKPOT BAKED BEANS FROM SCRATCH

Before you heat up your CrockPot, gather all of your ingredients and prep them for your recipe. This means you’ll need to dice up the onion and slice the bacon into crumble-sized pieces.

Then add the bacon and onions to a large skillet, and cook both ’til crispy. Drain and set aside.

Now follow these steps…
1. Rinse and drain the kidney beans, and add them to the CrockPot. Also, add the pork and beans, as well as the chili beans.
2. If you want to add hot dogs, slice them and stir them into the beans.
3. Stir in ketchup, mustard, brown sugar, honey, and salt and pepper to taste.
4. Then stir in the crispy bacon and onions.
Cover your slow cooker and cook for 8 to 10 hours on low, stirring occasionally.

Once they are done cooking and dinner is ready, you can serve them immediately, and store any leftovers in the refrigerator.

There is nothing quite like a big spoonful of CrockPot baked beans with bacon. So, so good and so much flavor!

BAKED BEAN FLAVOR ALTERNATIVES AND COMBOS

There are so many things you can do with baked beans to make them unique and give them a different flavor. Some of those options might include…
- Instead of bacon, add a different meat. Maybe try ham, smoked sausage, ground beef, or pulled pork.
- Use molasses in place of brown sugar and honey, or just in place of the honey (and keep the brown sugar). If you want the sweetness to have a spicy kick, try Hot Honey.
- Add a little bit of Worcestershire sauce.
- If you want more smoky flavor, add a little bit of Liquid Smoke.
- Add smaller chunks of pineapple for a hint of sweetness.
- Substitute bbq sauce for all or part of the ketchup.
- Want more spice? Add a little hot sauce, cayenne pepper, or jalapeño pepper.
- Speaking of peppers, try adding some minced bell pepper for added fresh flavor.
CAN YOU FREEZE SLOW COOKER BAKED BEANS?

Yes, you can freeze baked beans for up to about 6 months. Just be sure to store them in an airtight container so they don’t get freezer burn.

MORE SIDE DISH RECIPES:

These are just a handful of side dishes that pair really well with baked beans.
GET THE PRINTABLE RECIPE

If you love this delicious comfort food side dish as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

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Easy CrockPot Baked Beans with Bacon

Stir up an easy recipe for CrockPot baked beans in your slow cooker. Made from scratch with brown sugar and bacon, they're the ultimate side for a crowd!
Prepworks by Progressive Can Colander , Can Strainer, Vegetable and Fruit Can Strainer, No-Mess Tuna Can Strainer
Lodge Cast Iron Skillet, Pre-Seasoned with Silicone Hot Handle Holder , 10.25 Inch
Crock-Pot 7-Quart Oval Manual Slow Cooker
8 slices bacon (cooked and crumbled)
1/2 cup yellow onion (diced)
16 ounces 1 can red kidney beans, rinsed and drained
22 ounces 2 cans pork and beans
15.5 ounces 1 can chili beans, mild or spicy
4 hot dogs (optional)
1/2 cup ketchup
2 tablespoons yellow mustard
1 cup brown sugar
1/2 cup honey
Salt and pepper (to taste)
Dice the onion, and slice the bacon into crumble-sized pieces. Then add the bacon and onions to a large skillet, and cook both ’til crispy; drain and set aside.
Rinse and drain the kidney beans, and add them to the CrockPot.
Add the pork and beans, as well as the chili beans (but do not rinse).
If you want to add hot dogs, slice them and stir them into the beans.
Stir in ketchup, mustard, brown sugar, honey, and salt and pepper to taste.
Then stir in the crispy bacon and onions.
Cover your slow cooker and cook for 8 to 10 hours on low, stirring occasionally.
Once they are done cooking and dinner is ready, you can serve them immediately, and store any leftovers in the refrigerator.
WHAT TYPE OF BEANS ARE USED FOR BAKED BEANS?

You can use dried beans that have been soaked, or you can use canned beans. I wanted this to be an easy baked beans recipe, so I made CrockPot baked beans with canned beans. I like to start with a base of pork and beans for added flavor. And then add in both red kidney beans and chili beans. You can also use Great Northern or Navy beans. Some cooks like to use pinto beans or cannellini beans, as well.

BAKED BEAN FLAVOR ALTERNATIVES AND COMBOS

There are so many things you can do to baked beans to make them unique and give them a different flavor. Some of those options might include…

Instead of bacon, add a different meat. Maybe try ham, smoked sausage, ground beef, or pulled pork.

Use molasses in place of brown sugar and honey, or just in place of the honey (and keep the brown sugar). If you want the sweetness to have a spicy kick, try Hot Honey.

Add a little bit of Worcestershire sauce.

If you want more smoky flavor, add a little bit of Liquid Smoke.

Add smaller chunks of pineapple for a hint of sweetness.

Substitute bbq sauce for all or part of the ketchup.

Want more spice? Add a little hot sauce, cayenne pepper, or jalapeño pepper.

Speaking of peppers, try adding some minced bell pepper for added fresh flavor.

CAN YOU FREEZE SLOW COOKER BAKED BEANS?

Yes, you can freeze baked beans for up to about 6 months. Just be sure to store them in an airtight container so they don’t get freezer burn.
Side Dish
American
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May 19, 2020
Crock Pot Philly Cheesesteak Sandwich
How to make the most delicious Crock Pot Philly cheesesteak sandwich. Easy slow cooker recipe with tips for the best meat, vegetables, bread, and cheese.

Whether you’ve been to Philly or not, you likely know the city’s famous for its cheesesteak sandwiches. I’ve only been to Philly a couple of times, but I specifically remember my first cheesesteak.

My guys being meat lovers, they love it when I make our favorite stovetop Philly cheesesteak sandwich or my Philly cheesesteak with roast beef. And now I love making it even more because I can make it easier with this CrockPot Philly cheesesteak.

Similarly to my CrockPot hot dogs recipe, I can load everything into the slow cooker, turn it on for a few hours, and when it’s done, everyone makes their own sandwiches. It makes dinner easy and more enjoyable.

I’m telling you, the flavors in this sandwich and the ease with which you can make it, besides chopping up a few vegetables… There’s nothing quite like slow cooker Philly cheesesteak sandwiches for dinner.

My favorite part, of course, is the cheese. My guys would say the meat.

If you’ve got a house full of carnivores like I do, this Crock Pot Philly cheesesteak sandwich is a great recipe for dinnertime. And if you need an appetizer, Philly cheesesteak sliders on Hawaiian rolls, brushed with garlic butter and seasoned with smoked paprika, are ‘da bomb.

What Actually Is a Philly Cheese Steak?

In case you’ve never been to Philly or just really have no clue what I’m even talking about…

A Philly cheese steak sandwich is basically a sandwich made on a hoagie roll with smaller, thinner pieces of beefsteak and cheese. What cheese goes on a Philly cheese steak depends; it can be provolone, American, or Cheez Whiz.

Two of the most famous places people go to buy a Philly cheesesteak sandwich are in Philadelphia, and they sit directly across from each other, Pat’s King of Steaks and Geno’s Steaks.

Originally a hot dog stall, Pat’s was founded in 1930 by two brothers, Pat and Harry Olivieri. They are the ones who actually invented the famous cheesesteak in 1933.

Ingredient Notes
- Sirloin steak, thinly sliced – I’ll show you how to slice the steak as you continue to read.
- Garlic cloves – If you don’t have minced garlic or garlic cloves, you can substitute 1/4 teaspoon garlic powder for each clove.
- Yellow onion
- Fresh mushrooms – Or you can use canned, if you prefer.
- Green bell peppers – You’ll need to slice them into strips. If you’re not sure how, learn how to cut a pepper.
- Salt and pepper
- Worcestershire sauce
- Beef broth
- Bacon grease (optional)
- Hoagie rolls
- Provolone cheese
- Mayo
- Cheez Whiz
Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.

Kitchen Tools and Equipment You’ll Need

Ninja Food Chopper Express or Cutting Board and Chef’s Knife

Slow Cooker – I use a Crock Pot 6-qt. slow cooker or my Instant Pot with its slow cooker function. You can also use a Ninja Foodi.

Whisk and Glass Measuring Cup

Baking Sheet or Griddle

Tongs – Tongs are handy for lifting the meat and vegetables out onto your hoagie rolls when serving.

How to Make Philly Cheese Steak in a Crock Pot

Your first steps are to thinly slice the steak and prepare the garlic, onion, mushrooms, and bell peppers. You’ll also need to spray the inside of your slow cooker with cooking spray.

How to Slice Philly Cheese Steak Meat

Slice against the grain when slicing the sirloin, in order to retain the tenderness of the meat.

Try to slice the meat as thin as possible, slicing it into thin strips for cooking. You’ll need a good knife for this.

Also, be sure to leave as much of the fat as possible on the meat. Fat gives meat flavor, especially during the cooking process.

Filling up Your Slow Cooker
1. Add the thinly sliced steak to the slow cooker.
2. Next add in the minced garlic, sliced onion, minced mushrooms, and sliced bell peppers.
3. Whisk together the beef broth, Worcestershire sauce, salt, and pepper.
4. Pour the beef broth over the meat and vegetables, and give everything a good stir.
Then just cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.

Makig Your Sandwiches

When your meat is fully cooked, you’re ready to make and layer your sandwiches.
1. Dab a light layer of bacon grease on the inside of your hoagie bun (optional but adds great flavor), and add a slice of provolone cheese, tearing it in half and lining one side of the bun with it. Lightly toast the hoagie buns and cheese on either a griddle or in the oven on a cookie sheet.
2. Spread mayo on each bun.
3. Using tongs, add the meat mixture to each bun.
4. Top with a spoonful or two of heated Cheez Whiz.
And that’s it. Your sandwiches are ready to serve.

While hoagie rolls complete the ensemble, you can make this recipe more low carb and even gluten-free (provided all your other ingredients are gluten-free) by eating the meat without the bun.

Maybe add your meat to a bed of lettuce or spinach, or pair it with these low carb dinner rolls or keto garlic cheese bread from my friend, Lynsey at Moscato Mom.

Expert Tips and FAQ’s

What’s the best meat for Philly cheese steak?
Most people will recommend ribeye for cheesesteaks at home, but ribeye can be quite expensive. Others recommend top round steak. For this recipe, at the recommendation of our butcher, I used a sirloin steak, sliced thinly. It had just enough fat to give the meat a lot of flavor and to make the meat quite tender when cooked. The great thing about cooking meat in the slow cooker is that it will be very, very tender. So tender it’ll almost fall apart in your mouth. Two things to look for when buying Philly cheese steak meat… You need to be able to slice it thinly. And it needs to be tender, not tough; fat is a good thing for both flavor and tenderness.

What’s the best cheese on a Crock Pot Philly Cheese Steak Sandwich?
Opinion really varies on what cheese to use. It really is a debate if you research it. The traditional consensus says either Cheez Whiz or provolone. Some even say American cheese pairs well with the provolone. We tried it with both, and while I love the provolone, the Cheez Whiz won my taste buds over. However, it’s up for debate in our house too because a couple of my guys really love the provolone. So I live on the wild side and use both. I melt cheese, provolone cheese, onto the bun when I toast it, and then add Cheez Whiz to the finished sandwich. Delicious!

WHAT TO SERVE WITH PHILLY CHEESE STEAKS

We usually eat Crock Pot cheese steaks with fresh veggies, chips, and/or fruit.

They pair really well with potato wedges or steak fries, French fries, pasta salad, broccoli cauliflower salad, this vegetable finger salad, and even corn on the cob.

More Delicious Philly Cheesesteak Recipes:
GET THE PRINTABLE RECIPE

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Crock Pot Philly Cheesesteak

How to make the most delicious Crock Pot Philly cheesesteak sandwich. Easy slow cooker recipe with tips for the best meat, vegetables, bread, and cheese.
Chef's Knife
Whisk
Tongs
CrockPot
2 pounds sirloin steak (thinly sliced)
3 cloves garlic (minced)
1 medium yellow onion (sliced)
4 ounces fresh mushrooms (minced)
2 large green bell peppers (sliced)
1 1/2 cups beef broth
1 1/2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons bacon grease (optional)
6 hoagie rolls
6 slices provolone cheese
1/3 cup mayonnaise
3/4 cup Cheez Whiz
Spray the inside of the slow cooker with cooking spray.
Add the thinly sliced steak to the slow cooker.
Next add in the minced garlic, sliced onion, minced mushrooms, and sliced bell peppers.
Whisk together the beef broth, Worcestershire sauce, salt, and pepper.
Pour the beef broth over the meat and vegetables, and give everything a good stir.
Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
Make Sandwiches:
Optional step: Dab a light layer of bacon grease on the inside of each hoagie bun (adds great flavor).
Then add a slice of provolone cheese to each bun, tearing it in half and lining one whole side of the bun with it.
Lightly toast the hoagie buns and cheese on a griddle or in the oven on a cookie sheet.
Spread mayo on each bun.
Using tongs, add the meat mixture to each bun.
Top with a spoonful or two of heated Cheez Whiz.
And that’s it. Your sandwiches are ready to serve.
*Most people will recommend ribeye for cheesesteaks at home, but ribeye can be quite expensive. Others recommend top round steak. For this recipe, at the recommendation of our butcher, I used a sirloin steak, sliced thinly. It had just enough fat to give the meat a lot of flavor and to make the meat quite tender when cooked.

Two things to look for when buying Philly cheese steak meat…

You need to be able to slice it thinly.

It needs to be tender, not tough, and fat is a good thing for both flavor and tenderness.

How to Slice Philly Cheesesteak Meat

Slice against the grain when slicing the sirloin, in order to retain the tenderness of the meat. Also, be sure to leave as much of the fat as possible on the meat. Fat gives meat flavor, especially during the cooking process. Slice the meat as thin as possible, slicing it into thin strips for cooking. You’ll need a good knife for this.
Burgers & Sandwiches, Main Course
American
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January 21, 2020
Easy Crock Pot French Toast Casserole
Whip up a Crock Pot French toast casserole you can make ahead or same day. Easy slow cooker breakfast recipe for a crowd. Make it regular or gluten free!

French toast has always been a rare breakfast treat, but it can be a hard dish to make for a crowd.

Slow cooker French toast, on the other hand, makes it so much easier to keep everything warm until everyone can eat. It’s the answer to all your French toast woes.

What I love about this CrockPot cinnamon French toast is that it’s so moist and so full of flavor. The cinnamon brown sugar topping really gives it a kick and adds a sweeter touch to this yummy casserole recipe.

It’s quick and easy to whip up, though cook time does take at least a couple of hours. But you can either make it ahead of time the night before, or get up early and have it ready by breakfast time same day, your preference.

Rather make it in the oven? This oven baked easy French toast casserole is very similar, but with baking instructions for the oven. And we really enjoy making brioche French toast bake, which requires no chopping whatsoever.

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WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

INGREDIENTS YOU’LL NEED FOR CROCK POT FRENCH TOAST CASSEROLE:
- Sandwich bread – I’ve actually used both regular sandwich bread and gluten-free bread.
- Chopped pecans
- Large eggs
- Whole milk
- Real maple syrup
- Vanilla extract
- Salt
- Cinnamon
- Nutmeg
- Salted butter
- Light brown sugar
Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

Slow Cooker – I use a 6-quart slow cooker.

Cutting Board and Bread Knife

Mixing Bowl and Whisk

Pastry Blender

HOW TO MAKE SLOW COOKER FRENCH TOAST

There are really only 4 steps to prepping this sweet breakfast casserole in the slow cooker.

Be sure to grease your slow cooker with cooking spray beforehand.

I also like to prep the topping beforehand, so it’s ready to go. Just mix the butter, brown sugar, and cinnamon together in a small bowl (a pastry blender works best for this), and set it aside for now.
1. Cube the bread into small 1-inch cubes, and layer it with the pecans in your slow cooker.
2. In a medium mixing bowl, whisk together the eggs, milk, maple syrup, vanilla extract, salt, cinnamon, and nutmeg.
3. Pour the egg mixture over the bread and pecans in the Crock Pot, and give it all a gentle toss. Make sure all the bread is good and soaked.
4. Crumble the cinnamon brown sugar topping over the entire casserole. It’s a really moist mixture, so it’s more like clumps of cinnamon brown sugar.
Place the lid on your slow cooker, and cook on high for 2 to 2 1/2 hours… Or you can cook it on low for 3 to 4 hours.

To make sure it’s done, I use a meat thermometer to check the internal temperature and make sure it’s up to the proper temp for eggs.

You can slice it and serve it with powdered sugar and/or maple syrup. Keep the rest of your casserole warm, using the “Keep Warm” setting on your slow cooker, if applicable.

WHAT KIND OF BREAD SHOULD I USE?

While you can make a Crock Pot French toast bake with Texas toast, sourdough, challah bread, French bread, or really any other type of fresh baked bread, I usually use a regular loaf of plain sandwich bread.

This recipe is simple, so you can hopefully either use what you already have or easily find what you need while you’re at the store.

CAN YOU USE STALE BREAD FOR FRENCH TOAST?

Yes. In fact, it’s actually the best thing to use stale bread because…
- Fresh bread can actually make really soggy French toast.
- And the dry, stale bread really soaks up the egg mixture well, leaving little to no liquid around the bread cubes in the slow cooker.
If your bread is really fresh, you can always let it sit out for a couple of hours before making the casserole. Or just leave the bag open overnight and let the bread air out.

If it’s the morning of and you need it dried quickly, put it in a low temp oven (about 250° F) for a short time, until the bread has dried just a bit.

CAN I MAKE THIS A GLUTEN-FREE FRENCH TOAST CASSEROLE?

Yes, you can. In fact, that’s what I did with this particular recipe (and what’s pictured in this recipe).

Just substitute in your favorite gluten-free bread in place of the regular sandwich bread included in the ingredients. Depending on the bread you use, it may be a bit more crumbly, but it’s just as delicious.

Also, be sure to check labels on your spices and other ingredients, just to be on the safe side, and make sure they are really gluten-free.

CAN I LEAVE OUT THE PECANS?

I get it. Not everyone’s a fan of French toast casserole with pecans.

You can totally leave out the pecans altogether. OR you can add a different kind of nut like walnuts.

CAN YOU FREEZE FRENCH TOAST?

You can freeze overnight French toast. While I recommend freezing it after it’s already been cooked, you can also freeze it before cooking.

Keep in mind it’ll keep longer in the freezer if it’s already been cooked. And I’d add the topping later right before you actually slow cook it.

Be sure to cover it well or seal it in an airtight container to prevent freezer burn.

HOW DO YOU RE-HEAT FRENCH TOAST CASSEROLE?

Re-heating after freezing…

Allow time for the casserole to thaw in the fridge. Then cover with aluminum foil, and re-heat in a 350° F oven for about half an hour, or until it’s warmed through.

Re-heating after refrigerating…

You can re-heat it in the oven or microwave. If you’re in a hurry, it’s easier and quicker to re-heat it in the microwave in 30-second intervals until it’s heated through.

MORE FRENCH TOAST RECIPES:
GET THE PRINTABLE RECIPE

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Crock Pot French Toast Casserole

Whip up a Crock Pot French toast casserole you can make ahead or same day. Easy slow cooker breakfast recipe for a crowd. Make it regular or gluten free!
Pastry Blender
6-Quart Slow Cooker
Casserole:
24 ounces sandwich bread
1 cup pecans (chopped)
8 large eggs
2 cups whole milk
1/4 cup maple syrup
1 tablespoon vanilla extract
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
Topping:
4 tablespoons salted butter (sliced)
1/2 cup light brown sugar
1 teaspoon ground cinnamon
Grease a 6 to 7-quart slow cooker with cooking spray.
Cube the bread into small 1-inch cubes, and layer it with the pecans in the slow cooker.
In a large mixing bowl, whisk together the eggs, milk, real maple syrup, vanilla extract, salt, cinnamon, and nutmeg.
Pour the egg mixture over the bread and pecans in the CrockPot, and give it all a gentle toss. Make sure all the bread is good and soaked.
In a separate small mixing bowl, mix together the sliced butter, brown sugar, and cinnamon.
Crumble the cinnamon brown sugar topping over the entire casserole; it’s a really moist mixture.
Place the lid on the slow cooker, and cook on high for 2 to 2 1/2 hours; or cook on low for 3 to 4 hours.
To make sure it's done, you can check the internal temperature with a meat thermometer to make sure it's up to the proper temp for eggs.
Slice it and serve it with powdered sugar and/or maple syrup. Keep the rest of the casserole warm, using the “Keep Warm” setting on the slow cooker, if applicable.
*While you can make a Crock Pot French toast bake with Texas toast, sourdough, challah bread, French bread, or really any other type of fresh baked bread, I usually use a regular loaf of plain sandwich bread.

*If you need this to be a gluten-free French toast casserole, substitute in your favorite gluten-free bread in place of the regular sandwich bread included in the ingredients. Depending on the bread you use, it may be a bit more crumbly, but it’s just as delicious. Also, be sure to check labels on your spices and other ingredients, just to be on the safe side, and make sure they are really gluten-free.

*You can totally leave out the pecans altogether. OR you can add a different kind of nut like walnuts.

*Be sure to use real maple syrup. Table syrup will likely change the recipe.

CAN YOU USE STALE BREAD FOR FRENCH TOAST?

Yes, in fact, it’s actually the best thing to use stale bread because…

Fresh bread can actually make really soggy French toast.

And the dry, stale bread really soaks up the egg mixture well, leaving little to no liquid around the bread cubes in the slow cooker.

If your bread is really fresh, you can always let it sit out for a couple of hours before making the casserole. Or if it’s the night before, just leave the bag open overnight and let the bread air out.

If it’s the morning of and you need it dried quickly, put it in a low temp oven (about 250° F) for a short time, until the bread has dried just a bit.
Breakfast & Brunch, main dish
American
breakfast casserole, casserole recipe, Crock Pot French toast casserole, CrockPot cinnamon French toast, French toast bake, French toast casserole, gluten-free French toast casserole, how to make slow cooker French toast, slow cooker French toast
December 18, 2019
Cheesy Slow Cooker Chicken Enchilada Soup
How to make a simple, homemade, creamy chicken enchilada soup in your Crock Pot. Quick and easy recipe without all the hassle of enchiladas!

Slow cooker chicken enchilada soup is the soup version of one of my favorite Tex Mex meals, Creamy Chicken Enchiladas. Not only is it easier to make; I can throw it together in the slow cooker and let it simmer all afternoon.

While I prefer to make this slow cooker soup with taco chicken I’ve already made, you can always use rotisserie chicken, leftover chicken, or even fajita style chicken. Just make sure the chicken is cooked before you throw the soup together.

You can slice tortillas into smaller squares or triangles and add to the soup for the last 30 minutes or so of cook time. Because at least one person in my house is counting carbs, I prefer to keep the tortillas out, slice into larger triangles, and serve alongside the soup.

You can even serve this easy chicken tortilla soup with crispy tortilla chips.

If you’re really in the mood for Tex Mex, you’ll love these recipes for CrockPot chicken enchilada casserole, chicken loaded nachos, easy chicken fajitas, sour cream crab enchiladas, and turkey enchilada casserole.

WHERE CAN I FIND THE RECIPE CARD FOR CHICKEN ENCHILADA SOUP?

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious chicken enchilada soup recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

What Kind of Chicken Should I Use in Chicken Enchilada Soup?

This soup is the perfect dinner recipe to make after you’ve already had chicken another night of the week. Use up your leftover chicken to make soup, or even cook enough chicken to make two meals.

You can also pick up a rotisserie chicken on your way home from work.

Or you can make our favorite taco chicken to give the soup even more pizzazz and flavor.

Can I Make Cheesy Chicken Enchilada Soup Ahead and Freeze It?

Yes, you can. In fact, chicken enchilada soup should keep in the freezer for a good 2 to 3 months.

Just make sure you store the soup in a freezer safe sealed container that won’t let it get freezer burn.

Tips for How to Make Chicken Enchilada Soup

Gather your ingredients, per the recipe card below.
- Prep all your fresh ingredients first. Shred the cheese.
- Then wash and dice the tomatoes, wash and mince the bell pepper, and mince the onion and garlic.
- Add the tomatoes, bell pepper, onion, garlic, and chicken to your slow cooker, stirring it all together.
- Stir the heavy whipping cream into your soup mixture. We use heavy whipping cream because Dan avoids carbs, and whipping cream doesn’t have carbs.
- Next, you’ll season your soup, which you can do now or you can wait a couple of hours and season it to taste.
- You’ll need to cook the soup on high for about 4 hours, or on low for about 6 to 8 hours.
If you choose to add tortillas to your soup, just slice them up into smaller squares or triangles, and stir them into the soup for the last 30 minutes or so of cook time. Otherwise, you can slice tortillas into triangles and just serve alongside the soup.

What Else to Serve with Easy Chicken Tortilla Soup

Chicken enchilada soup pairs really well with tortilla strips, tortilla chips, and all your normal taco fixin’s like sour cream, guacamole or avocado, fresh cilantro, more shredded cheese, fresh diced tomatoes, green onions, etc.

It also pairs deliciously well with buttermilk cornbread and cheesy chicken quesadillas.

More chicken soups you may enjoy:

Olive Garden Chicken & Gnocchi Soup

Slow Cooker White Chicken Chili

Instant Pot Chicken Noodle Soup

Kitchen Tools You’ll Need to Make Slow Cooker Chicken Enchilada Soup

Slow Cooker – My slow cooker’s been with me for a long time now. It’s made my family some really delicious meals, including this soup.

Ninja Food Chopper Express or Cutting Board and Chef’s Knife

Heat-Resistant Spatula – Works well for stirring, mixing, and scraping the side of your pan.

Soup Bowls – Who doesn’t love a pretty bowl?

Chicken Enchilada Soup Recipe

If you love this cheesy chicken enchilada soup recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

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Slow Cooker Chicken Enchilada Soup

How to make a simple, homemade, creamy chicken enchilada soup in your Crock Pot. Quick and easy recipe without all the hassle of enchiladas!
4 cups chicken broth
1 1/2 cups extra sharp cheddar cheese (shredded)
3 Roma tomatoes (diced)
1 large bell pepper (minced)
1/2 large yellow onion (minced)
1 teaspoon garlic (minced)
1 cup chicken (*shredded)
2 cups heavy whipping cream
1 teaspoon salt
1/2 teaspoon ground black pepper
3 flour tortillas (**optional)
Prep the vegetables by washing, chopping, and mincing.
Add the chicken broth, cheese, tomatoes, bell pepper, onion, garlic, and chicken to the slow cooker, stirring it all together.
Stir the heavy whipping cream into your soup mixture.
Next, add and stir in the salt and pepper.
Place the lid on your slow cooker, and cook the soup on high for about 4 hours, or on low for about 6 to 8 hours.
If you choose to add tortillas to your soup, slice them up into smaller squares or triangles and stir into the soup for the last 30 minutes or so of cook time.
Serve with all your favorite Tex Mex goodies, like sour cream, guacamole or avocado, more shredded cheese, fresh tomatoes, green onions, etc.
*You can use leftover chicken, rotisserie chicken, fajita chicken, or our favorite taco chicken to make this soup.

**Otherwise, you can slice tortillas into triangles and just serve alongside the soup.

Soups & Stews
American
cheesy chicken enchilada soup, chicken enchilada soup, chicken enchilada soup recipe, easy chicken tortilla soup, slow cooker chicken enchilada soup
February 6, 2019
Easy Slow Cooker Mulled Cider
How to make mulled cider in your slow cooker. Warm apple cider filled with cinnamon, spices, and a smidge of brown sugar, perfect for the holidays!

‘Tis the season for warm drinks, soft blankets, good books, and apple pie spice with all of its fall spicy goodness. Even though I love summer, I love this time of year when the temperatures drop and mulled cider becomes the beverage of choice.

While I’m more of a hot chocolate girl myself, I do love a warm mug of cider, especially when my house smells as good as it does after an afternoon of slow cooking a batch of spiced cider.

This hot apple cider is so easy to make, anyone can make it. It doesn’t require a lot of ingredients or time in the kitchen.

Are you ready for an apple cider drink that will get you in the mood for fall? This is most definitely it.

I JUST WANT THE RECIPE! TAKE ME TO THE RECIPE FOR MULLED CIDER!

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious mulled cider recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

WHAT IS APPLE CIDER? WHAT’S THE DIFFERENCE BETWEEN APPLE JUICE AND APPLE CIDER?

You can use either apple juice or apple cider for this recipe.

There are a few differences, though, between apple juice vs apple cider.

Apple cider is a thicker, more opaque apple juice, and it may have pulp and chunks of apple left behind. Apple juice is a thinner, more transparent liquid without any pulp left behind.

In terms of commercial apple cider vs apple juice, apple juice is pasteurized and has a longer shelf life than apple cider.

If you have fresh apples and want to make the juice yourself, here is a fairly simple recipe for how to make apple juice in your Instant Pot. You can also use the same recipe to make a thicker apple cider drink.

WHERE TO BUY APPLE CIDER

If you decide to actually go with cider and buy it instead of making it, you can usually find it at any grocery store, orchard, or maybe even a farmer’s market.

If apple cider isn’t available where you live and you decide to buy juice instead, you could go with a thicker juice, maybe Simply Apple or something similar.

APPLE CIDER BENEFITS

Remember the old saying, “An apple a day keeps the doctor away?” Apples have a ton of nutritional value and are a great addition to our diet.

While you’d probably get a LOT more benefit out of the whole apple, apple juice is a good source of vitamin C and potassium. It’s also a great source of antioxidants.

Now with the added sugar (I use 1/4 cup of brown sugar), this hot cider won’t be quite as good for you, but it is delicious, so I guess you could say that’s a benefit too.

APPLE CIDER INGREDIENTS YOU’LL NEED:

You’ll need a few ingredients to make this delicious mulled cider.
- Apple cider or apple juice
- An orange
- Whole cloves
TIPS FOR HOW TO MAKE APPLE CIDER

Making apple cider is really easy. Just a few steps and you can walk away and let your slow cooker do all the heavy lifting.

You’re essentially going to combine all of the ingredients in your slow cooker. But the orange and cloves require a bit of attention first.

You can wash and slice the orange, add the cloves to the orange slices, and then add the slices to the slow cooker. Or you can wash and peel the orange and stick the cloves all over in the orange, then add the orange to the slow cooker.

Note: You can leave the peeling on the orange, but it may add a little bitterness to your hot cider.

Once you’ve decided what to do with the orange, just combine all the ingredients and give it a good stir. Then cook everything on low for about 4 hours.

Homemade apple cider makes your house smell so good.

Once it’s cooked, strain out any loose cloves, the oranges, and the cinnamon sticks. You can serve it up in your favorite mugs, and maybe add a cinnamon stick for garnish.

IF YOU LOVE THIS MULLED CIDER RECIPE, TRY SOME OF OUR OTHER APPLE RECIPE FAVORITES:

Instant Pot Apple Butter

Apple Crumb Pie

Homemade Apple Jelly without Pectin

Easy No-Peel Instant Pot Applesauce

No-Peel Instant Pot Cinnamon Applesauce

50 Mouthwatering Apple Recipes

KITCHEN TOOLS YOU’LL NEED TO MAKE HOT APPLE CIDER:

Slow Cooker

Orange Peeler

Wooden Spoon

Festive Mugs – I love Peanuts mugs, this Mr. Tea mug, and I also love enamel mugs. So fun! Because why shouldn’t you have something fun to drink from? Right?! Right!

MULLED CIDER RECIPE

If you love this mulled cider recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

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Slow Cooker Mulled Cider

How to make slow cooker mulled cider. Warm apple cider filled with cinnamon, spices, and a smidge of brown sugar, perfect for the holidays!
2 quarts apple cider (or apple juice)
1 whole orange
2 teaspoons whole cloves
1/4 cup light brown sugar
1/2 teaspoon ground allspice
3 whole cinnamon sticks
Pour the apple cider or apple juice into the slow cooker.
You can wash and slice the orange, add the cloves to the orange slices, and then add the slices to the slow cooker. Or you can wash and peel the orange and stick the cloves all over in the orange, then add the slices to the slow cooker.
Add the brown sugar, allspice, and cinnamon sticks to the cider in the slow cooker, and give it all a good stir.
Put the lid on the slow cooker, and cook everything on low for about 4 hours.
Strain out the oranges, cloves, and cinnamon sticks.
Serve it in your favorite mugs, and maybe add a cinnamon stick for garnish.
*You can use apple cider or homemade apple juice for this recipe.

*Leaving the peeling on the orange may add some bitterness to your apple cider.

Drinks
American
apple cider, apple cider recipe, crockpot apple cider, hot apple cider, hot cider, how to make apple cider, mulled cider, slow cooker apple cider, slow cooker mulled cider
October 12, 2018
Slow Cooker White Chicken Chili
White Chicken Chili in the slow cooker (or Instant Pot) makes an easy family meal. Filled with vegetables, white beans, chicken, green chiles, and cheese.

White chicken chili is an easy dinner idea my entire family loves. It’s filled to the gills with vegetables and beans and shredded chicken.

Another ingredient I highly recommend (but optional because I know they’re not everyone’s thing)… Green chiles. I fell in love with green chiles when we visited New Mexico last spring and enjoyed the most delicious breakfast enchilada with a cheesy green chile sauce.

Another reason I love this meal is because I can throw it all together in my slow cooker and walk away. The aroma fills the house, and it smells so good, we’re all equally ravenous by the time dinnertime rolls around.

How to make Slow Cooker Vegetable White Chicken Chili

Melt the cream cheese. Then mix together the cream cheese with the chicken broth.

Shred the chicken (already cooked), and add in with the broth and cream cheese mixture.

Finely chop and add in the onion and celery. Add the rest of the vegetables, the green chiles, beans, and cheddar to the slow cooker, and mix together.

Add salt and pepper, to taste.

Cook on low heat for around 4 to 6 hours, or until ingredients are cooked through. Pair with a delicious buttermilk cornbread, crackers, or whatever your heart desires.

Alternative tips and tricks for White Chili
- Instead of chicken, you could add cooked ground beef.
- Or, if you love a vegetarian dish, make it meatless.
- Add in roasted and chopped green chiles (again, this is optional, but I highly recommend it).
- Use a little cheddar, but substitute a smoked cheese or shredded Colby Jack for part of the cheese.
- Add chili powder for more of a “spicy” taste.
- Instead of cannellini and navy beans, substitute chili beans, pinto beans, or kidney beans.
Looking for more slow cooker recipes?
Looking for more soup recipes?
Tools you may need for White Chicken Chili

Slow Cooker or Instant Pot – Either one can be used, as long as you use the Slow Cooker function on the Instant Pot. Learn how to quickly use your Instant Pot with our Instant Pot Quick Start Guide, filled with practical tips, Instant Pot recipes, accessory ideas, and more!

Wooden Spoon – for stirring the mixture. We use our wooden spoons for everything.

Chopping Knife – for chopping up fresh vegetables, meat, etc.

Chicken Base – You can either use leftover broth from cooking the chicken, or you can use a soup base to make your own broth.

Print the recipe for White Chicken Chili.
Slow Cooker White Chicken Chili

White chicken chili in the slow cooker makes an easy family meal. Filled with vegetables, white beans, chicken, green chiles, and cheese.
32 ounces chicken broth
1 package (8 ounces cream cheese)
1 pound cooked chicken
1/2 large onion
2 celery stalks
8 ounces frozen corn
8 ounces frozen okra
8 ounces frozen green beans
1 can (14.5 ounces petite diced tomatoes (undrained))
1/2 cup chopped green chiles (optional)
2 cans (15.5 ounces each cannellini beans (drained or undrained, your preference))
1 can (16 ounces navy beans (drained or undrained, your preference))
1 1/4 cups shredded Cheddar
Salt and pepper (to taste)
Melt the cream cheese.
Mix together the cream cheese with the chicken broth.
Shred the chicken, and add in with the broth and cream cheese mixture.
Finely chop and add in the onion and celery.
Add the rest of the vegetables, the green chiles, beans, and cheddar to the slow cooker. Mix together.
Add salt and pepper, to taste.
Cook on low heat for around 4 to 6 hours, or until ingredients are cooked through.
Soups & Stews
American
slow cooker white chicken chili, slow cooker white chili, white chicken chili, white chili recipe
Want to save this recipe for later? Pin it!
September 14, 2017
Slow Cooker Shepherd’s Pie Stew Recipe
Sigh, my slow cooker…it’s my best friend when the weather starts to get a little chilly and days start to get insanely busy due to the holidays, school stuff, appointments, work meetings, or whatever else happens during the course of a week.

I’ll freely admit it…My name is Mel and I love my slow cooker.

I don’t know if I could live without my slow cooker. It makes such delicious things and only requires a minimal amount of work from me to do so.

It’s better than a Rosie (am I dating myself here? Jetsons?). It’s better than chocolate (wait, maybe not). It’s definitely better than slaving over a hot stove after a loooooonnnnngggg day, can I get an amen?

Yeah, I may be a little obsessed with my slow cooker, but it does make delicious things like this Shepherd’s Pie Stew.

This recipe kinda happened by accident, but now that I think about it, some of the best things happen by accident. I wanted to make Shepherd’s Pie in the slow cooker, but instead it turned into a sort of hearty stew that won our hearts.

Chock full of veggies, like my favorite vegetable soup with V8, and meaty deliciousness… This stew is a must try.

Below you’ll find the printable recipe. Enjoy!
Slow Cooker Shepherd’s Pie Stew

How to make a delicious slow cooker recipe for Shepherd's Pie Stew. Sometimes an accident turns into something delicious.
4-5 large potatoes (washed, peeled, & chunked)
1-16 oz. soup mix frozen veggies (basically, a mixed veggie good for soup)
1 can creamed corn
1 lb. ground beef (cooked & drained)
1-24 oz. jar spaghetti sauce
Salt & pepper
1 cup shredded Colby Jack (shredded)
1/2 to 1 cup Cheddar (shredded)
Prepare potatoes and add to slow cooker.
Cook ground beef in skillet. Cook well and drain. Add to slow cooker.
Add rest of ingredients to slow cooker, minus the cheese. Mix together well.
Cook on low for 4-6 hours. 20-30 minutes before serving, add shredded cheese. Replace lid and finish cooking.
Once cheese is melted, serve and enjoy!
Soups & Stews
American
shepherd’s pie soup, shepherd’s pie stew, slow cooker recipes, slow cooker shepherd’s pie stew, slow cooker stew
Looking for more slow cooker recipes? Follow me on Pinterest!

Follow MamaBuzz – Mel Lockcuff’s board Slow Cooker Recipes on Pinterest.
November 13, 2014
Slow Cooker Recipe – Green Beans, Potatoes, and Sausages
Last week I headed to the local farmer’s market to find some fresh eats. Our garden is just starting to produce, so I love visiting the market and getting a few things I can’t quite get out of my garden yet.

I have a couple of favorite vendors I love to buy from, one being an older gentleman who always has the best potatoes, green beans, tomatoes, and more. He’s always been the sweetest guy, and I just love buying from him.

This time he had mounds of fresh green beans. I got a big bag of beans, and he asked me what I was going to do with them, whether I was canning them or freezing them. I mentioned making a big pot of green beans, potatoes, and sausages.

He then proceeded to invite himself over, asking me when they would be done. I cracked up laughing.

He’s definitely my favorite farmer, ’cause he kinda reminds me of my own dad and grandpa.

After digging a few potatoes from our own patch in the back yard, I set to work.

Snapping the beans is probably one of my favorite parts, it’s just so relaxing. Of course, my helper supervised as I snapped, and the boys had to come out and snap a few.

This is something my mom always made when I was growing up, especially during the summer gardening season. I’ve kinda carried the tradition over to my own family.

Every summer when beans come on and potatoes are ready to dig, I make a big, huge pot of beans.

It’s a fantastic meal, healthy and delicious. The sausages add flavor to the beans and potatoes, almost to the point that you hardly need any salt.

It’s filling and the best part is, my kids love it.

Below you’ll find a printable recipe. I hope you enjoy!

Looking for more potato recipes?

Instant Pot Baked Potatoes

Creamy Mashed Potatoes

The Ultimate Baked Potato Bar

The Ultimate Mashed Potato Bar
Slow Cooker Recipe – Green Beans, Potatoes, and Sausages

Garden fresh green beans and potatoes with sausages in the slow cooker.
3 + quarts of green beans
6-8 potatoes
2 packs Lit’l Smokies
8 + cups of water
Salt & Pepper (to taste)
Wash and snap green beans. Wash and chop potatoes. Add green beans, potatoes, Lit’l Smokies, and water to slow cooker.
Cook on high for about 4 hours or until beans and potatoes are tender and everything is cooked through. Add salt and pepper, to taste.
Serve and enjoy!
Slow Cooker
American
green beans potatoes and sauasages, slow cooker green beans, slow cooker green beans and potatoes, slow cooker recipes
July 29, 2014
CrockPot Chicken Enchilada Casserole
Throw together a quick and easy CrockPot chicken enchilada casserole, so your slow cooker can make dinner for you. Delicious Tex-Mex family meal with creamy enchiladas in casserole form!

Inspiration for this Crock Pot chicken enchilada casserole comes from our family cookbook and from my favorite recipe for chicken enchiladas. We’ve made this meal since our oldest was a toddler. It’s always been a favorite, and the best part is…. It’s easy peasy.

All the ingredients melt together and make a delicious slow cooker enchilada casserole. In fact, if you think this recipe is delicious, you’ll love turkey enchilada casserole, as well.

Why You’ll Love This Casserole Recipe
- It’s a slow cooker enchilada casserole. So your CrockPot will do all the hard work for you.
- In other words, it’s easy to make. You can throw everything in the CrockPot and let it cook while you work on other things or just enjoy life while dinner cooks for you.
- It’s deliciously creamy. With both cream cheese and cream of chicken soup, this casserole is a creamy enchilada casserole.
- This recipe makes enough to have leftovers. I love leftovers after enchilada night!
- It’s easy to change it up… For instance, you can make chicken enchilada casserole or beef enchilada casserole. You can swap out corn tortillas for flour, especially if you’re gluten-free.
- It’s a budget-friendly dinner recipe with not a ton of prep work. Most ingredients don’t require prep.
- Cleanup’s a breeze, especially if you insert a slow cooker liner in your CrockPot.
Speaking of ingredients…

Ingredients and Substitutions Notes

Here are just a few notes on the ingredients you’ll need to make this CrockPot enchilada casserole…
- Cream Cheese – You can use a lower fat cream cheese, like Neufchatel cheese, but I much prefer whole fat.
- Cream of Chicken Soup – You can use regular or gluten-free cream of chicken. If you don’t want to use soup, you can substitute sour cream instead.
- Red Enchilada Sauce – You can use store bought sauce for the convenience of it, or you can make homemade enchilada sauce.
- Rotel – I use a can of diced tomatoes with green chilies.
- Boneless Skinless Chicken Thighs – You can also use chicken breasts, but I love using chicken thighs for casseroles because they add more juice and flavor.
- Corn Tortillas – I regularly make and prefer enchiladas made with corn tortillas, especially since I’m gluten-free. I feel the corn tortillas don’t get as soggy as flour tortillas, and they have much more authentic flavor. Not that this casserole is authentic; it’s not. But I do prefer the taste of corn tortillas.
- Shredded Cheese – You’ll need cheddar cheese and Monterey Jack, though I’ve been known to substitute Manchego cheese, or sheep cheese, (which I find at Costco) at times.
How to Make CrockPot Chicken Enchilada Casserole

The first thing to do when making this casserole is to cook the chicken; you can use boneless skinless chicken breasts or thighs, though I do prefer thighs because they have so much more flavor and juiciness. We make a batch of Instant Pot taco chicken with ours.

Prep the Ingredients:
1. In a large mixing bowl, mix the cream cheese, soup, enchilada sauce, and Rotel.
2. Add the shredded chicken to the sauce mixture and mix together well.
3. Cut the tortillas into triangles or strips, perfect for layering in the slow cooker.
Assemble the Casserole:

Now it’s time to make the layers. First spray your slow cooker with cooking spray (this eliminates a hard, crusty ring around the side of the slow cooker when cleanup comes).
1. Start with a thin layer of the sauce mixture in the bottom of the slow cooker.
2. Then add a layer of tortilla triangles (or strips).
3. Add another layer of the sauce mixture.
4. Then top it off with a mixture of the shredded cheeses.
5. Continue with a second round of layers, starting with tortilla triangles, then a layer of sauce.
6. Top off the sauce layer with the rest of the shredded cheese mixture.
1. Cook on low heat for 2-3 hours or high heat for 1-2 hours, making sure the cheese doesn’t brown.
Serve with your favorite toppings, like fresh tomato salsa with basil, guacamole, and sour cream!

Expert Tips and Recipe FAQ’s

How do you make enchilada casserole not soggy?
While you can fry your tortillas in a little bit of oil before putting into the casserole, this may be more work than you’d bargained for. This is why I like to use corn tortillas, which are less likely to get soggy than flour tortillas. Personally, I feel they taste better too, and they’re usually gluten-free, so it’s a win-win.

Can I use green sauce?
Yes, you can. Just know it’ll change the flavor and possibly even the texture of your finished casserole.

Can I make CrockPot enchilada casserole ahead of time?
You can make it ahead of time. In fact, you can layer it all together and put it in the fridge for a day or two. However, I recommend no longer than that uncooked.

Does chicken enchilada casserole freeze well?
Yes, you can freeze the cooked casserole for up to 3 months. Just make sure it cools before covering with a layer of plastic wrap and aluminum foil; then place it in the freezer.

How do I store leftovers?
Just put them in an airtight container and refrigerate for 3-4 days.

More Top Slow Cooker Chicken Recipes
- Slow cooker white chicken chili
- Slow cooker chicken enchilada soup
You may also enjoy Instant Pot chicken tacos for dinner.

If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
CrockPot Chicken Enchilada Casserole

Throw together a quick and easy CrockPot chicken enchilada casserole, so your slow cooker can make dinner for you. Delicious family meal!
Slow Cooker
Slow Cooker Liner
8 ounces cream cheese (softened)
10.5 ounces cream of chicken soup
10 ounces red enchilada sauce
10 ounces Rotel
1 1/2 pounds boneless skinless chicken thighs (cooked and shredded)
6 whole corn tortillas
1 cup cheddar cheese (shredded)
1 cup Monterey Jack cheese (shredded)
In a large mixing bowl, mix the cream cheese, soup, enchilada sauce, and Rotel.
Add the shredded chicken to the sauce mixture and mix together well.
Cut the tortillas into triangles or strips, perfect for layering in the slow cooker.
Spray the inside of your slow cooker with cooking spray to eliminate sticking.
Start with a thin layer of the sauce mixture in the bottom of the slow cooker.
Then add a layer of tortilla triangles (or strips).
Add another layer of the sauce mixture.
Then top it off with a mixture of the shredded cheeses.
Continue with a second round of layers, starting with tortilla triangles, then a layer of sauce.
Top off the sauce layer with the rest of the shredded cheese mixture.
Cook on low heat for 2-3 hours or high heat for 1-2 hours, making sure the cheese doesn't brown.
Serve with your favorite toppings and enjoy!
Store leftovers in an airtight container and refrigerate for 3-4 days.

dinner, Main Course, Main Dish – Casserole
Tex-Mex
chicken enchilada casserole, Crock Pot chicken enchilada casserole, CrockPot chicken enchilada casserole, slow cooker chicken enchilada casserole
July 5, 2012