4 Savory Crockpot 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

Instructions

1. Cut mozzarella cheese into 3/4-inch cubes. Store in refrigerator while preparing the meatballs.

2. 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.

3. Arrange meatballs in the slow cooker and cover in marinara.

4. Cook on high for 2 to 2 1/2 hours.

5. Serve with pasta or make a meatball sandwich.

Ingredients

• 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

Instructions

1. In a large bowl, mix honey, soy sauce, garlic, basil, oregano, red pepper flakes and pepper.

2. 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.

3. 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.)

4. Optional: Broil the cooked chicken thighs, skin side up, to brown and crisp the skins, about 3 to 4 minutes.

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

Instructions

1. Season the ribs with salt, black pepper, paprika, cayenne pepper, oregano, and brown sugar. Rub in the seasonings evenly on both sides.

2. 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.

3. 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

• Garnish:

• Sour cream

• Scallions

• 1 avocado

Instructions

1. 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.

2. Remove lid and shred chicken breasts. Add tortilla strips, black beans and half the cheese, and mix to combine.

3. Top with another layer of cheese and sliced jalapeños.

4. Cook on high for 60 minutes longer.

5. Serve topped with sour cream, scallions and avocado.