food
4 Savory Crockpot Dinners
Crockpot like a pro with these 4 easy slow cooker dinners
food
4 Savory Crockpot Dinners
Crockpot like a pro with these 4 easy slow cooker dinners
Ingredients
- 1 block low-moisture mozzarella cheese
- 1 pound ground hot Italian sausage
- 1 pound ground beef
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 onion, minced
- 2 cloves garlic, minced
- 1 cup Parmesan
- 1 cup breadcrumbs
- 3/4 cup parsley
- 2 tablespoons Worcestershire sauce
- 1 egg
- 2 jars marinara sauce
Steps
- Cut mozzarella cheese into 3/4-inch cubes. Store in refrigerator while preparing the meatballs.
- In a large bowl, mix sausage, beef, salt, pepper, onion, garlic, Parmesan, breadcrumbs, parsley, Worcestershire sauce and egg.
- Form meatballs with the mixture. Press a mozzarella cube into the center of each and roll the edges of the meatball around it until it’s covered.
- Arrange meatballs in the slow cooker and cover in marinara.
- Cook on high for 2 to 2 1/2 hours.
- Serve with pasta or make a meatball sandwich.
Ingredients
Slow Cooker Honey Garlic Chicken
- 8 chicken thighs
- 1 pound baby carrots
- 1 pound broccoli
Sauce
- 1/2 cup honey
- 1/2 cup soy sauce
- 4 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
Steps
Slow Cooker Honey Garlic Chicken
- Place 4 chicken thighs in the bottom of a 6-quart slow cooker.
- Pour half of the soy mixture over the chicken.
- Add the other 4 chicken thighs, and pour the rest of the soy mixture over the chicken.
- Cover and cook on high for 4 hours or low for 7 to 8 hours.
- Add carrots and broccoli during the last 30 minutes of cooking time. (For softer carrots, add them in the beginning along with the chicken.)
- Optional: Broil the cooked chicken thighs, skin side up, to brown and crisp the skins, about 3 to 4 minutes.
Sauce
- In a large bowl, mix honey, soy sauce, garlic, basil, oregano, red pepper flakes and pepper.
Ingredients
- 1 rack baby back ribs, halved
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 2 teaspoons dried oregano
- 1/4 cup brown sugar
- 1 to 2 cups barbecue sauce
Steps
- Season the ribs with salt, black pepper, paprika, cayenne pepper, oregano, and brown sugar. Rub in the seasonings evenly on both sides.
- Transfer the ribs to the slow cooker. Add barbecue sauce to the ribs and turn them in the sauce until coated.
- Cover and cook on high for 4 hours or low for 7 to 8 hours.
- Remove the ribs and transfer to cutting board.
- Cut between the bones to separate into individual ribs.
- Serve with additional sauce from the slow cooker, as needed.
Ingredients
- 3 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 3 cloves garlic, minced
- 1 onion, sliced
- 1 (28-ounce) can red enchilada sauce
- 8 to 10 corn tortillas, sliced into strips
- 1 can black beans
- 2 cups Mexican blend cheese, divided
- 1 jalapeño, sliced
- Sour cream
- Scallions
- 1 avocado
Steps
- Place chicken breasts in slow cooker. Season with salt, pepper, cumin and chili powder.
- Add onions, garlic and enchilada sauce. Cover and cook on high for 4 hours.
- Remove lid and shred chicken breasts.
- Add tortilla strips, black beans and half the cheese, and mix to combine.
- Top with another layer of cheese and sliced jalapeños.
- Cook on high for 60 minutes longer.
- Serve topped with sour cream, scallions and avocado.