When I tell you this slow cooker chex mix is addicting, I mean, I personally polished off half a sheet pan before it had even finished cooling. 

Ingredients

This snack mix is even better than store-bought chex mix and *almost* as easy as ripping open a bag.

• Unsalted Butter – adds a rich, creamy, buttery flavor to the mix. Unsalted butter is definitely preferred in this recipe to avoid being overly salted. 
• Worcestershire Sauce – gives that classic salty, tangy, bold chex mix flavor.
• Spices: Ranch Salad Dressing and Seasoning Mix, Garlic Powder, and Chili Powder – ranch seasoning mix adds a creamy, herby, tangy flavor, garlic powder adds a nutty, earthiness, and the chili powder adds just a touch of smoky spice. 
• Chex Cereal – feel free to use rice chex, corn chex, or a combination of the two. Wheat chex may also be used. 
• Pretzels – salted, mini twisted pretzels provide the best flavor and texture, but any pretzel will be fine in a pinch. 
• Cheese Crackers – use Cheez-Its original to keep it classic, but play around with other flavors, if preferred, such as white cheddar, hot & spicy, etc. 

How to make

Just few simple steps required to make this crockpot chex mix! 

1. Whisk together butter, worcestershire, ranch, garlic powder, and chili powder in a medium sized bowl.
2. Place cereal, pretzels, and Cheeze-Its into a 6 quart crockpot, then toss with the sauce until evenly coated. 
3. Cover and cook on LOW for 2-2.5 hours, stirring gently ever 30 minutes.
4. Spread the chex mix onto a rimmed baking sheet to cool before serving.

How do you keep chex mix from getting soggy?

The key to avoiding soggy chex mix is to place a thin towel over the top of the crockpot before putting the lid on. This helps catch the condensation that forms on the lid as the chex mix cooks.

Be sure to also cool the chex completely before storing it in a sealed airtight container. 

Why did my chex mix burn?

To prevent your chex mix from burning, make sure you’re stirring every 30 minutes throughout the 2 1/2 hour cook time. This re-distributes the mix-ins so the ones are the bottom aren’t cooking faster than those in the middle or on the top.

Can you bake slow cooker chex mix?

If you’re short on time, chex mix can be baked on a rimmed baking sheet lined with a silicone mat at 250ºF for 1 hour, stirring every 15 minutes.

Variations

• Use other mix-ins. Try rye chips, mixed nuts, oyster crackers, bagel chips, or other cereal.
• Spice it up. Add a few drops of hot sauce or a few shakes of cayenne to the sauce for a kick of heat.

How to store

Leftovers can be stored in an airtight container at room temperature for 1 week or in the freezer for up to 3 months. 

– Jennifer

Print

Slow Cooker Chex Mix

This Slow Cooker Chex Mix is easy to make and so addicting! A homemade version of a classic snack made with chex, crackers, and pretzels tossed in a tangy, slightly spicy sauce.

Course Snack

Cuisine American

Keyword crockpot snack mix, football food, salty snack, slow cooker snack, snack mix

Prep Time 5 minutes

Cook Time 2 hours

Total Time 2 hours 5 minutes

Servings 24 people

Calories 122kcal

Equipment

• Crockpot

Ingredients

• 1/4 cup unsalted butter melted and cooled slightly
• 1/4 cup Worcestershire sauce
• 1 (1 oz) packet ranch salad dressing and seasoning mix
• 1/2 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 (12 oz) box Chex cereal (I've used rice and corn)
• 2 cups pretzels
• 2 cups Cheez-Its

US Customary - Metric

Instructions

• Whisk together melted butter, worcestershire sauce, ranch seasoning mix, garlic powder, and chili powder in a medium sized bowl. Set aside.
• Stir together Chex, pretzels, and Cheez-Its in a 6 quart crockpot, drizzle with the sauce, then gently stir until the sauce has evenly coated the mix-ins.
• Place a thin dish towel over the crockpot, place on the lid, then cook on LOW for 2 - 2.5 hours, gently stirring every 30 minutes.
• Pour the cooked chex mix onto a rimmed baking sheet in an even layer and let cool to room temperature.
• Serve immediately* or store in a sealed container.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Notes

*Although this is great the day of, I think this actually tastes best after it's had about a day to sit...the flavors really have a chance to develop!

Nutrition

Serving: 1handful | Calories: 122kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 328mg | Potassium: 92mg | Fiber: 2g | Sugar: 2g | Vitamin A: 180IU | Vitamin C: 2.2mg | Calcium: 42mg | Iron: 5.1mg

The post Slow Cooker Chex Mix appeared first on Show Me the Yummy.

Why you’ll love crockpot sesame chicken

1. Easy. You can’t beat a set it and forget it recipe. 
2. Delicious. Juicy chicken smothered in a sweet, yet tangy sauce. What’s not to love?!
3. Nutritious. This recipe is healthier than takeout, but it’s just a tasty.
4. Comforting. While this crockpot dish may not be loaded with heavy cream or canned goods, it still warms you from the inside out! 
5. Versatility. Spoon the saucy chicken over rice, noodles, or veggies. 
6. Meal Prep Friendly. Make a batch, then portion them out into individual containers for each meals all week.  

Ingredients

• Chicken – boneless, skinless chicken breasts or thighs may be used. Chicken breasts are leaner, but chicken thighs are often juicer and more affordable. Either way, you’ll end up with very tender chicken. 
• Sauce: Chicken Broth, Seasoned Rice Vinegar, Soy Sauce, Honey, Ketchup – broth provides a flavorful base for the sauce. Seasoned rice vinegar provides a nice tang, soy sauce adds a depth, and the honey and ketchup provide a subtle sweetness. If you can’t find seasoned rice vinegar, try apple cider vinegar, but only used half the amount listed. Need it sweeter? Add more honey!
• Spices: Garlic, Red Pepper Flakes, Ground Ginger, and Pepper – freshly minced garlic adds a subtle nuttiness, red pepper flakes add heat, and the ginger and pepper provide an earthy warmth. Want more spice? Add more red pepper flakes! 
• Cornstarch – whisked into the sauce to thicken. 

How to make

1. Whisk together broth, rice vinegar, soy sauce, honey, ketchup, garlic, red pepper flakes, ginger, and pepper, then pour into a greased crockpot.
2. Add in chicken, then cover and cook on LOW or HIGH until the chicken has cooked through. 
3. Cube the chicken, whisk in the cornstarch, then cook until the sauce has thickened. 
4. Serve over rice or noodles and enjoy!

How bad is sesame chicken for you?

Traditional sesame chicken isn’t the most nutritious dish on the menu, but this recipe is a healthier version of the classic. We ditched the breading and the deep frying and greatly reduced the amount of sugar. 

What is the difference between general tso’s chicken, orange chicken, and sesame chicken?

All three dishes are fried chicken dishes with sweet sauces. General Tso’s is tangy and spicy, orange chicken has a strong sweet and sour orange flavor, and  sesame chicken has a nice balance of sweet and savory. 

What to serve with crockpot sesame chicken

Sesame chicken is typically spooned over rice. If you’re looking for a more complete meal, try serving this with an appetizer and some veggies!

• Crab Rangoon Dip
• Air Fryer Egg Rolls with Sweet and Sour Sauce
• Potstickers
• Asian Roasted Broccoli

How to store

Leftovers can be stored in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. 

To enjoy again, thaw in the fridge, if frozen, then heat in the microwave until warm.

– Jennifer

Print

Crockpot Sesame Chicken Recipe

This Crockpot Sesame Chicken is a slow-cooked, flavorful dish made with tender chicken and a sweet, tangy sauce. It's better than takeout and good for you too!

Course Dinner

Cuisine Chinese

Keyword chicken breast, crockpot, healthy

Prep Time 5 minutes

Cook Time 3 hours

Total Time 3 hours 5 minutes

Servings 4 people

Calories 327kcal

Equipment

• Crockpot

Ingredients

• 1 cup chicken broth divided
• 1/4 cup seasoned rice vinegar
• 1/4 cup soy sauce or gluten free alternative
• 1 tablespoon honey
• 1 tablespoon ketchup I used an all natural, free of sugar variety - NOTE: there's a mistake in the video, it says sriracha, but it's ketchup 🙂
• 2 cloves garlic minced or pressed
• 1/2 teaspoon red pepper flakes or more to taste
• 1/4 teaspoon ground ginger
• 1/4 teaspoon black pepper
• 2 pounds boneless, skinless chicken breasts
• 1/4 cup cornstarch
• Sesame seeds, cilantro, and red pepper flakes optional for topping
• Rice, brown rice, or cauliflower rice for serving

US Customary - Metric

Instructions

• Grease a 6 quart crockpot with cooking spray. Set aside.
• Whisk together sauce ingredients: 3/4 cups broth, rice vinegar, soy sauce, honey, ketchup, garlic, red pepper flakes, ginger, and pepper, then pour half into the prepared crockpot.
• Place chicken into crockpot, then top with the remainder of the sauce.
• Cover and cook on LOW for 4 hours or HIGH for 2 hours.
• Remove chicken from crockpot and set aside.
• In a small bowl whisk the cornstarch and remaining 1/4 cup broth together until smooth, then slowly whisk that mixture into the sauce until well combined.
• Place chicken back into crockpot, cover and cook for an additional 30 mins on HIGH (if you cooked on HIGH before) or 1 hour on HIGH (if you cooked on low before).
• Remove chicken, cut into chunks, then stir back into sauce.
• Serve with your choice of rice and additional toppings and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Nutrition

Serving: 1scoop | Calories: 327kcal | Carbohydrates: 14g | Protein: 50g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 145mg | Sodium: 1327mg | Potassium: 928mg | Sugar: 5g | Vitamin A: 160IU | Vitamin C: 7.3mg | Calcium: 21mg | Iron: 1.3mg

The post Crockpot Sesame Chicken Recipe appeared first on Show Me the Yummy.

Holy. Moly. This slow cooker honey sriracha chicken is gonna blow your sweet and spicy loving mind.

Sweet and spicy is such a classic combo. It just…works! This recipe is particularly amazing because you literally just throw everything into your crockpot and let it do its thing. Then before you know it, it’s ready to go and you barely had to do anything! Yep, I’m in!

Ingredients

This recipe is made up of three parts: the sauce, the chicken, and the serving/pairing suggestions. The sauce is definitely the MVP here, because the sauce is what gives this dish that amazing sweet and spicy flavor.

Sweet & Spicy Sauce

• Chicken Broth – thins out and flavors the sauce.
• Sriracha – adds heat to the dish. Use as much or as little as you like depending on your heat tolerance. Remember: you can always add more, but it’s harder to take it out. 😉
• Honey – offsets the spice from the sriracha. Feel free to add more if the end result is still a little too spicy.
• Rice Vinegar – gives a mildly tangy flavor to the sauce. DO NOT SUBSTITUTE WITH ANOTHER VINEGAR. Seasoned rice vinegar is not as potent as other vinegars (white, apple cider, etc.) If you absolutely must use another vinegar, start with a quarter of the amount listed and add more to taste after cooking, if necessary.
• Soy Sauce – provides a salty, umami, Asian inspired flavor.
• Garlic – rounds out the sauce with a subtle nuttiness.
• Ground Ginger and Black Pepper – adds a little extra heat and spice.

Other Ingredients

• Chicken Breast – some lean protein to fill out your meal. The chicken really soaks up the flavor of the sauce and becomes incredibly fork tender.
• Cornstarch – thickens the sauce. Flour may be used, but you’ll need to use twice the amount listed (*not tested).
• Green Onion (optional) – a fresh, yet subtle onion flavor.
• Cilantro (optional) – gives the meal a fresh, herbaceous taste.
• Sesame Seeds (optional) – adds some extra texture and a subtle sesame flavor.
• Carb of choice (optional) – rice, quinoa, cauliflower “rice”, mashed potatoes . . . the choice is yours!

I love how customizable sauce is! You can really make it as sweet or as spicy as you like. Making this for the kiddos? Reduce the amount of sriracha. Like it sweeter? Add more honey!

How to make slow cooker honey sriracha chicken

Can i use chicken thighs?

You can use boneless, skinless chicken thighs to replace the boneless, skinless chicken breasts in this recipe. I do not recommend using bone in and/or skin on chicken thighs. The cook time should not be affected (*not tested). Many people like using chicken thighs, because they’re often cheaper, more tender, and more flavorful than chicken breasts.

Can i use frozen chicken?

According to the USDA, you’re not supposed to cook frozen chicken in the crockpot for food safety reasons. The slow cooker can take hours to reach a hot enough temperature to kill bacteria. That being said, some sources are now saying that that’s an antiquated statement. I suggest doing some own research and using your best judgment. To quickly thaw frozen chicken, place frozen chicken breasts in a sealed ziplock baggie, then submerge the bag in a bowl of cool water. Change the water every 30 minutes to prevent it from getting too cold or too warm. This should only take about an hour.

What to serve with slow cooker honey sriracha chicken

To keep this meal ultra-healthy and delicious, I decided to serve it over a bed of quinoa. Quinoa adds additional protein and I personally love the grittier texture. If quinoa isn’t your jam, feel free to serve this with:

• Rice – white or brown
• Chicken Cauliflower Fried Rice (just omit the chicken)
• Quinoa Fried Rice
• Asian Roasted Broccoli
• Roasted Green Beans

What’s YOUR favorite thing to serve with this honey sriracha chicken? Let me know in the comments below!

How to store

After it’s completely cooked and cooled, this recipe can be stored in an airtight container in the fridge for 3-4 days or in the freezer for up to 2 months! Store the grains and side dishes separately. To reheat, pop it in the microwave or in a pan on the stove until warm!

Tender chicken, a thick, sweet, spicy, tangy sauce, all served over fluffy quinoa. Yeah, I think I totally nailed it with this one. 😉

– Jennifer

Print

Slow Cooker Honey Sriracha Chicken Recipe

This Slow Cooker Honey Sriracha Chicken is easy, healthy, and the perfect combination of sweet and spicy! With very little active time required, this recipe is perfect for when you want a healthy AND delicious meal without spending tons of time in the kitchen! 

Course Main

Cuisine Asian

Keyword crockpot, easy, sweet and spicy

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes

Servings 4 people

Calories 452kcal

Equipment

• Crockpot
• Nesting Bowls
• Whisk

Ingredients

• 2 pounds boneless skinless chicken breasts uncooked
• 1 cup chicken broth
• 1/2 cup honey
• 1/2 cup Sriracha see notes below
• 1/2 cup rice vinegar see notes below
• 1/2 cup soy sauce gluten free variety, coconut aminos, or tamari, if necessary
• 4 cloves garlic minced or pressed
• 1/2 teaspoon ground ginger
• 1/4 teaspoon black pepper
• 1/4 cup cornstarch

Optional toppings

• Green onion thinly sliced
• Cilantro chopped
• Sesame seeds

US Customary - Metric

Instructions

• Grease your crockpot with cooking spray.
• Whisk together sauce ingredients: broth, honey, Sriracha, vinegar, soy sauce, garlic, ground ginger, and black pepper. Taste and re-season, to taste.*
• Pour half the sauce into crockpot.
• Place chicken into crockpot.
• Pour the rest of the sauce over the chicken.
• Place the lid on and cook on LOW for 3 hours.
• After 3 hours, remove chicken from crockpot and set aside.
• Slowly whisk the cornstarch into the sauce until well combined.
• Cut the chicken into large chunks and place back into crockpot.
• Cook on HIGH, covered, for an additional hour***
• Serve with your choice of rice (or quinoa) and additional toppings and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

This is spicy, but that’s the point! Not a fan? Try adding half as much sriracha OR add an extra 1/4 cup of honey. Taste the mixture BEFORE cooking it, so you can get the perfect sweet/spicy combo for you!

See substitution suggestions for rice vinegar. Do NOT replace with equal parts of another vinegar.

Want the sauce thicker? Keep your slow cooker on the “warm” setting” after cook time has completed with the lid off. It’ll thicken as it sits.

Nutrition

Calories: 452kcal | Carbohydrates: 45g | Protein: 51g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 145mg | Sodium: 2894mg | Potassium: 1024mg | Sugar: 35g | Vitamin A: 115IU | Vitamin C: 30.4mg | Calcium: 29mg | Iron: 2.1mg

This post was originally published May 10, 2016 and has been updated to provide more detailed content. 

The post Slow Cooker Honey Sriracha Chicken Recipe appeared first on Show Me the Yummy.

I LOVE pumpkin bread so much. It’s basically cake, but it’s called bread, so it’s socially acceptable to eat for breakfast. 😉 This crockpot pumpkin bread is particularly delicious. It’s subtly sweet, perfectly pumpkin-y, and is so fluffy!

Ingredients

This pumpkin bread uses an entire can of pumpkin! There’s no waste AND it’s super moist. Win win!

• Unsalted Butter – quick breads (a bread made without yeast), like this pumpkin bread, need some sort of fat (typically oil or butter) to provide flavor and moisture. Oil will produce a bread that’s more moist, but butter provides a rich, buttery flavor. This bread is plenty moist from the pumpkin, so oil is not necessary.
• Dark Brown Sugar – adds sweetness and a rich, molasses flavor. It also provides moisture which keeps the bread’s texture very tender. Dark brown sugar is approximately 20% molasses and light brown sugar is 10%. Dark brown sugar is called for in the recipe, but either can be used.
• Maple Syrup – not pancake syrup. We’re looking for pure maple syrup for this recipe which adds moisture and a rich, molasses sweetness.

• Egg – provides structure and helps bind the ingredients together. Be sure to use a room temperature LARGE egg (eggs come in different sizes) so the egg can evenly incorporate with the rest of the ingredients. Because the butter is melted, if a cold egg was used, it would cause the butter to clump.
• Vanilla Extract – adds a sweet flavor and depth to any quick bread! Pure vanilla extract is always preferred, but imitation will be fine in a pinch. Pure vanilla is made with vanilla bean, water, and alcohol whereas imitation vanilla is made without vanilla beans. Imitation is cheaper and often does not taste any different than pure vanilla extract in baked goods, so the choice is yours!

• Pumpkin Puree – not pumpkin pie filling, there’s a difference! Canned pumpkin puree is made with just pumpkin (or sometimes squash like butternut — you can read more about that in this article about canned pumpkin puree) whereas pumpkin pie filling also contains water, sugar, salt, spices, and preservatives. If you’d like, homemade pumpkin puree may be substituted. You’ll need 15 oz, or about 1 3/4 cups, to make this bread.

• All-Purpose Flour – a good base for all different kinds of baked goods, especially quick breads, that will produce a light, yet moist and tender pumpkin bread. The only other flour that *may* work in this recipe would be whole wheat pastry flour. Anything else would greatly affect the texture of the bread.

• Spices: Cinnamon, Ginger, Nutmeg, Cloves, and Salt – our homemade pumpkin pie spice seasoning mix. If you’d rather use a store-bought pumpkin spice blend, omit the cinnamon, ginger, nutmeg, and cloves and use 1 tablespoon pumpkin pie spice instead.

• Baking Soda and Baking Powder – our leavening agents which give the pumpkin bread a lift to prevent it from becoming too dense. Quick breads are made without yeast (which normally is what makes bread rise), so today, we’re using baking soda and baking powder.
• Chocolate Chips – use whatever chocolate chips you like — semi-sweet, milk, dark chocolate, or even a combination of the three! You could even try butterscotch chips, cinnamon chips, or white chocolate chips.

How to make

Mix, pour, slow cook, serve. It doesn’t get an easier than that!

1. Grease a crockpot with cooking spray, then line it with a parchment paper cross sling.
2. In a large bowl, whisk together butter, brown sugar, maple syrup, egg, vanilla, and pumpkin.
3. Fold in flour, cinnamon, nutmeg, ginger, cloves, salt, baking soda, and baking powder until just combined.
4. Fold in chocolate chips, then transfer the batter to the prepared crockpot. Top with extra chocolate chips, if desired.
5. Cover the crockpot with a thin towel, then place on the lid. Cook on LOW for 2-4 hours.
6. Use the sling to remove the bread from the crockpot, then cool for 10 minutes before slicing and serving.

Can you make this in the oven?

Double the recipe by using the 2X scale button in the recipe card, then pour the batter into a greased 9×13 inch glass baking dish. Bake in a preheated 350 degree F oven for 45-60 minutes or until the pumpkin bread is baked through. You may need to cover the bread halfway through to prevent the top from becoming too brown.

How to store

Leftover pumpkin bread will last in an airtight container at room temperature for 1 week, in the fridge for up to 2 weeks, or in the freezer for 3-4 months.

To enjoy again, microwave to warm!

– Jennifer

Print

Crockpot Pumpkin Bread

This Crockpot Pumpkin Bread is moist, fluffy, and loaded with melty chocolate chips. This throw-and-go recipe is the best way to use up that extra can of pumpkin puree!

Course Breakfast, Snack, Dessert

Cuisine American

Keyword pumpkin dessert recipe, pumpkin snack recipe, slow cooker pumpkin recipe

Prep Time 10 minutes

Cook Time 2 hours

Total Time 2 hours 10 minutes

Servings 12 slices

Calories 294kcal

Author Jennifer Debth

Equipment

• Crockpot
• Mixing Bowls
• Whisk

Ingredients

• 1/2 cup unsalted butter melted
• 3/4 cup dark brown sugar packed
• 1/4 cup pure maple syrup
• 1 large eggs room temperature
• 1 tablespoon vanilla extract
• 1 (15 oz) can pumpkin puree
• 1 1/2 cups all-purpose flour spoon and leveled
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup chocolate chips plus more for topping

US Customary - Metric

Instructions

• Grease a 6 quart crockpot with cooking spray, then line the crockpot with a parchment paper cross sling (this allows you to easily lift the cooked bread out). Set aside.
• In a large bowl, whisk together butter, brown sugar, maple syrup, egg, vanilla, and pumpkin puree until smooth,
• Fold in flour, cinnamon, nutmeg, ginger, cloves, salt, baking soda, and baking powder until *just* combined.
• Gently fold in the chocolate chips, then pour the batter into the prepared crockpot.
• Top with extra chocolate chips, if desired.
• Cover the crockpot with a thin kitchen towel (this catches any condensation that will form), then place on the lid.
• Cook on LOW for 2-4 hours (I needed 2 1/2 hours) or until the bread has cooked through.
• Use the parchment sling to remove the bread from the crockpot, then cool for at least 10 minutes before slicing and serving!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1slice | Calories: 294kcal | Carbohydrates: 44g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 212mg | Potassium: 170mg | Fiber: 2g | Sugar: 28g | Vitamin A: 5809IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 2mg

The post Crockpot Pumpkin Bread appeared first on Show Me the Yummy.

There’s just nothing better than a lazy Saturday morning breakfast is there? This Crockpot French Toast definitely needs to be added to your weekend brunch rotation. It’s easy, it’s a fun twist on classic french toast, and it’s loved by everyone!

Ingredients

There are two parts to today’s recipe: the french toast and the streusel topping. Both made with every day ingredients that you probably have on hand already!

French Toast

• Eggs – help to bind the casserole together and gives that slightly eggy taste and texture found in classic french toast. Be sure to use large eggs.
• Half & Half – a dairy product made with half heavy cream half whole milk that soaks into the bagel cubes making them soft and creamy. It’s richer than milk, but lighter than cream, so it’s the best of both worlds! If you’d like an extra rich casserole, feel free to use heavy cream.
• Brown Sugar – dark brown sugar is used in the original recipe, because of it’s rich molasses-y flavor, but light brown sugar will work as well.
• Vanilla Extract – provides depth of flavor that is so important in sweet recipes. Pure or imitation vanilla may be used.
• Spices: Cinnamon, Nutmeg, and Salt – our homemade, very simple spice blend that really brings out the flavor of the cinnamon-raisin bagels. Want to mix it up? Replace the cinnamon and nutmeg with pumpkin pie spice instead!
• Cinnamon-Raisin Bagels – our “toast”! Typically, another bread is used, but the cinnamon-raisin bagels makes this dish so much more flavorful and the hearty, chewy texture holds up really well in the slow cooker. Not a fan of raisins? Try blueberry bagels! Plain bagels may also be used, but you’ll likely need to add additional spices.

Streusel

• Old Fashioned Oats and All-Purpose Flour – held together by the butter, these two ingredients form the base of the crumble. The oats add heartiness and chew, while the flour gives it that classic crumbly texture.
• Pecans – add some much needed crunch to an otherwise soft and chewy dish. Feel free to use another nut, such as walnuts, if pecans aren’t available.
• Brown Sugar – dark brown sugar is approximately 20% molasses and light brown sugar is 10%. Dark brown sugar is called for in the recipe, but again, either can be used.
• Spices: Cinnamon and Salt – cinnamon provides a warm, slightly spicy flavor and salt helps to cut the sweetness of the sugars, while also bringing out the other flavors in the casserole.
• Butter – unsalted butter is used in the original recipe which allows you to control how much salt goes into the recipe. If salted butter is the only butter available, simply reduce the salt by 1/4 teaspoon per 1/2 cup butter called for.

How to make

This slow cooker breakfast casserole comes together so quickly and is loved by adults and kids alike!

1. Grease a 6 quart crockpot with cooking spray. Set aside.
2. In a large bowl, whisk together eggs, half-and-half, brown sugar, vanilla, cinnamon, nutmeg, and salt until well combined, then stir in cubed bagels. Set aside.
3. In a medium sized bowl, stir together oats, flour, pecans, brown sugar, cinnamon, salt, and butter until combined. Set aside.
4. Pour half the French toast mixture into the prepared crockpot, sprinkle with half the streusel, repeat the layers, then cover and cook on HIGH for 2 hours or LOW for 4 hours.
5. Scoop and serve with your favorite French toast toppings and enjoy!

What bread to use

Typically, french toast casserole uses crusty French baguette, because the mild flavor and hearty, slightly dry, yet chewy texture holds up well to the wet ingredients. Today, we’re using cinnamon-raisin bagels. The chewy, hearty texture and sweet, cinnamon flavor is absolutely perfect for this crockpot french toast.

French baguette or sourdough may also be used. Some people prefer this for the sour flavor, which helps to balance out the sweetness from the other ingredients. Others have had success with brioche or challah, but be sure they’re not too soft.

If using something other than the bagels in the original recipe, make sure it’s high quality bread from your grocery store bakery or favorite local bakery that is slightly stale.

Fresh bread, or loaf bread (like white sandwich bread), is too moist for french toast casserole and you’ll end up with a soggy mess.

Why is my crockpot french toast so soggy?

If you followed the recipe exactly, your french toast should be soft in the middle with crispy edges. If it IS soggy, here’s what may have happened:

• Egg size was wrong. Make sure you’re using LARGE eggs, not small, medium, or jumbo eggs. If there’s too much egg-mixture, it won’t cook and it will leave the bread wet and soggy.
• You didn’t use the right bread. Bagels are a really hearty and soaks up the egg-mixture perfectly. If the bread you used is too soft or thin, it won’t be able to hold its shape under the weight of the liquids.
• You cut your bread chunks too small. Cube the bagels into 1/2-1 inch chunks. If the pieces are too small, they’ll get soggy much faster because there’s not enough bread in each piece to properly soak the liquid.
• You didn’t cook it long enough. If your french toast is still super wet, your crockpot may run cooler than mine. Simply add an additional 30 minutes or more until the french toast has set.

Can you bake french toast?

Yes! If you’d like to bake french toast in the oven, check out my french toast casserole.

What to serve with crockpot french toast

French toast is amazing plain or topped with melted butter, whipped cream, maple syrup, and fruit! If you’re looking to bulk it up try one or more of these yummy sides:

• Eggs: Chaffles or Instant Pot Egg Bites
• Sausage Gravy (don’t forget the air fryer biscuits!)
• Air Fryer Breakfast Potatoes
• Bacon
• Fruit Salad

How to store

Cooled leftovers can be stored in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.

To enjoy again: thaw in the fridge, if frozen, then microwave until warm.

– Jennifer

Print

Crockpot French Toast

A slow cooker version of a classic breakfast, this Crockpot French Toast is an easy and delicious family favorite!

Course Breakfast

Cuisine American

Keyword bagel french toast, crockpot breakfast, slow cooker breakfast

Prep Time 30 minutes

Cook Time 2 hours

Total Time 2 hours 30 minutes

Servings 8 people

Calories 619kcal

Author Jennifer Debth

Equipment

• Mixing Bowls
• Whisk
• Crockpot

Ingredients

French Toast

• 6 large eggs
• 1 pint half-and-half
• 1/4 cup dark brown sugar packed
• 1/2 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 (20 oz) package cinnamon-raisin bagels cubed into 1/2 - 1 inch chunks

Streusel

• 1 cup old fashioned oats
• 1/2 cup all purpose flour
• 1/2 cup pecans roughly chopped
• 1/2 cup dark brown sugar packed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup unsalted butter melted

US Customary - Metric

Instructions

French Toast

• Grease a 6 quart crockpot with cooking spray. Set aside.
• In a large bowl, whisk together eggs, half-and-half, brown sugar, vanilla, cinnamon, nutmeg, and salt until well combined.
• Stir in cubed bagels until fully coated in the mixture.
• Set aside while you make the streusel.

Streusel

• In a medium sized bowl, stir together oats, flour, pecans, brown sugar, cinnamon, salt, and butter until combined. Set aside.
• Pour half the French toast mixture into the prepared crockpot, sprinkle with half the streusel, then repeat the layers.
• Cover and cook on HIGH for 2 hours or LOW for 4 hours.
• Scoop and serve with maple syrup or your favorite French toast toppings and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1serving | Calories: 619kcal | Carbohydrates: 76g | Protein: 16g | Fat: 28g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 632mg | Potassium: 340mg | Fiber: 4g | Sugar: 27g | Vitamin A: 823IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 5mg

The post Crockpot French Toast appeared first on Show Me the Yummy.

Why make cornbread in the crockpot?

There are so many reasons why making cornbread in the crockpot is a great idea:

1. Saves oven space. And bonus: during the summer, I love using my crockpot so I don’t have to turn my oven on which heats up the kitchen!
2. Makes bread ultra moist. A slow cooker doesn’t lose moisture while cooking which prevents the bread from drying out.
3. You still get crispy edges! The edges and base of the crockpot get relatively hot, so you still get the crispy outsides like many people love in a classic cast-iron skillet cornbread recipe.

Ingredients

• Butter – adds moisture and an amazing buttery flavor. Unsalted butter is always preferred, so you’re able to control the amount of salt going into a recipe, but salted butter may be used if that’s what is available. If using salted butter, cut the additional salt in half.
• Granulated Sugar and Honey – add the perfect amount of sweetness to compliment the cornmeal. Some cornbread recipes call for sweeteners, while others don’t. It’s the great sugar divide! You can definitely try to omit the sugar if you fall in the latter camp, although I haven’t personally tried it.
• Eggs – binds everything together while also adding structure and tenderness to the bread. Be sure to use 2 large eggs that have been brought to room temperature for the best results.
• Buttermilk and Sour Cream – make the cornbread ultra moist while also providing a nice tangy flavor. If buttermilk isn’t available, use whatever milk you have on hand. Want to lighten it up? Try plain greek yogurt instead of sour cream.
• Yellow Cornmeal – the base for our cornbread. Most recipes will call for equal parts cornmeal and flour, but I really wanted to make the corn flavor and texture shine, so we’re just using cornmeal! Bonus: omitting the flour allows this cornbread to remain naturally gluten free.
• Baking Soda – our leavening agent that helps the cornbread achieve a light and fluffy texture.
• Spices: Salt and Cayenne – salt brings out the other flavors in the bread while the cayenne adds the slighest hint of heat to contrast the sweetness from the sugar and honey.

How to make

1. In a large bowl, whisk together butter, sugar, honey, eggs, buttermilk, and sour cream until smooth, then stir in cornmeal, baking soda, salt, and cayenne.
2. Pour the batter into a greased and parchment paper lined 6 quart crockpot, cover with a thin kitchen towel (this catches any condensation that will form), then cover and cook on LOW for 2 1/2 – 3 1/2 hours.
3. Remove the bread from the crockpot, cool, then slice and serve with honey butter.

Variations

• Bake it in the oven. Check out my classic cornbread recipe!
• Make it in the Instant Pot. Here’s my favorite instant pot cornbread recipe.
• Add cheese. Stir in 1 cup shredded cheese of choice.
• Spice it up. Add in 1 (4 oz) can diced jalapeños, drained.

Tips

• Prepare the crockpot properly. Grease your crockpot with cooking spray AND line it with a parchment paper sling to make removing the cooked bread as easy as possible.
• Use same temperature ingredients. Be sure all your refrigerated items have a chance to come to room temperature before proceeding with the recipe for the best results.
• Cover the crockpot with a kitchen towel. Placing a thin towel under the lid of the crockpot catches any condensation that will have formed during cooking. Condensation leaking onto the bread would cause it to be soggy.

What to serve with crockpot cornbread

This cornbread is best slathered in homemade honey butter, then served next to your favorite bowl of chili!

• Whipped Honey Butter
• White Chicken Chili
• Instant Pot Chili
• Slow Cooker Beef Chili
• Instant Pot Vegetarian Chili

How to store

Leftover cornbread will keep in an airtight container at room temperature for 1-2 days, in the refrigerator for 5-7 days or in the freezer for 2-3 months.

To reheat, bake or microwave until warmed through.

– Jennifer

Print

Crockpot Cornbread

This Crockpot Cornbread is rich, moist, fluffy, and perfectly sweet. This flavorful bread is naturally gluten free and so easy to make!

Course Side Dish

Cuisine American

Keyword crockpot bread, gluten free cornbread, slow cooker bread

Prep Time 10 minutes

Cook Time 2 hours 30 minutes

Total Time 2 hours 40 minutes

Servings 16 pieces

Calories 202kcal

Author Jennifer Debth

Equipment

• Crockpot
• Mixing Bowls
• Whisk
• Tupperware

Ingredients

• 1/2 cup unsalted butter melted and cooled slightly
• 1/4 cup granulated sugar
• 1/4 cup honey
• 2 large eggs room temperature
• 1 cup buttermilk room temperature
• 1 cup sour cream room temperature
• 2 cups yellow cornmeal
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper optional
• Whipped Honey Butter for serving

US Customary - Metric

Instructions

• Grease a 6 quart crockpot with cooking spray, then line the crockpot with a parchment paper cross sling (this allows you to easily lift the cooked bread out). Set aside.
• In a large bowl, whisk together butter, sugar, honey, eggs, buttermilk, and sour cream until smooth.
• Add in the cornmeal, baking soda, salt, and cayenne and whisk until *just* combined.
• Pour the batter into the prepared crockpot, cover the crockpot with a thin kitchen towel (this catches any condensation that will form), then place on the lid.
• Cook on LOW for 2 1/2 - 3 1/2 hours or until the bread has cooked through.
• Use the parchment sling to remove the bread from the crockpot, then cool for at least 10 minutes before slicing and serving with honey butter.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1piece | Calories: 202kcal | Carbohydrates: 23g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 138mg | Potassium: 116mg | Fiber: 2g | Sugar: 9g | Vitamin A: 338IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg

The post Crockpot Cornbread appeared first on Show Me the Yummy.

We all know I LOVE easy recipes…and crockpot recipes…and these crockpot meatballs are THE EASIEST crockpot recipe ever! Double win! All you’re doing is taking your four ingredients, mixing them together in your crockpot, and waiting for the meatballs to cook…that’s it! Heck. yes.

Ingredients

Just a 3-ingredient sauce plus your pre-cooked, frozen meatballs and you’re ready to go!

• Grape Jelly, Chili Sauce, and BBQ Sauce – make up a delicious, sweet, tangy, and slightly spicy crockpot meatball sauce.
• Meatballs – I use Cooked Perfect Homestyle frozen meatballs for convenience.
• Sesame Seeds and Sliced Green Onions – optional, for serving!

How to make

When I say this recipe is easy, I mean SO easy! Just combine everything in your crockpot and sit back and relax while it cooks. 🙂

1. Grease your crockpot then add in grape jelly, chili sauce, and BBQ sauce. Stir to combine.
2. Add in frozen meatballs then stir until they’re completely coated with the sauces.
3. Cover and cook on HIGH for 3 hours then serve and enjoy!

How long to cook frozen meatballs in a crockpot

Because we’re using pre-cooked frozen meatballs, these are done in just 3 hours—which is faster than most crockpot recipes!

Do you have to use frozen meatballs?

For this recipe, yes. It is designed using frozen meatballs for minimal hands-on time. Fresh meatballs require extra prep.

Do you have to cook meatballs before putting them in a crockpot?

If you were using fresh meatballs, you would want to pre-cook them. However, since we’re using already cooked, frozen meatballs, you don’t have to worry about it!

Meatball variations

I love all of the flavors in this recipe but if you want to change it up a bit, here are some other ideas:

• Swap the jelly. Try it with apple jelly, cranberry sauce, currant jelly, pineapple jam, etc.
• Make it sweet and sour. Swap the chili sauce for sweet and sour sauce.
• Make it sweeter. Try adding a drizzle of honey.
• Make it spicier. Add little bits of sriracha at a time until you’ve reached your perfect spice level.

How to serve crockpot meatballs

These meatballs are super delicious as-is, so I love to just serve them up as toothpick appetizers for a get-together or keep them in the fridge and snack on them whenever. 😉

If you’re looking to make them into a bulkier meal, here are a few options:

• Turn them into a sandwich. Try making them into a meatball sub.
• Serve them over rice. 
• Use them as a topping for mashed potatoes. I love them over my instant pot mashed potatoes.

How to store

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.

Can you freeze crockpot meatballs?

Since the meatballs we’re using are pre-cooked and already frozen, I don’t recommend re-freezing them after you’ve cooked them for a second time in your crockpot.

– Jennifer

Print

Crockpot Meatballs

These Crockpot Meatballs require just 4 ingredients and 5 minutes of prep! Serve them over rice, mashed potatoes, or eat them as-is. They're so versatile, so easy-to-make, and SO YUMMY!

Course Appetizer, Dinner

Cuisine American

Keyword beef, crockpot, easy

Prep Time 5 minutes

Cook Time 3 hours

Total Time 3 hours 5 minutes

Servings 15 people

Calories 310kcal

Author Jennifer Debth

Equipment

• Crockpot

Ingredients

• 1 (18 oz) jar grape jelly
• 1 (12 oz) jar chili sauce
• 1 cup BBQ sauce
• 1 (32 oz) bag frozen fully cooked meatballs (I used Cooked Perfect Homestyle)
• Sesame seeds and sliced green onions optional for presentation

US Customary - Metric

Instructions

• Grease a 6 quart crockpot with cooking spray.
• Pour in grape jelly, chili sauce, and BBQ sauce.
• Stir to combine.
• Add in frozen meatballs and stir until they are fully coated with the sauce.
• Cover and cook on high for 3 hours.
• Serve as an appetizer with toothpicks or serve over rice for a meal!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1person | Calories: 310kcal | Carbohydrates: 36g | Protein: 11g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 44mg | Sodium: 544mg | Potassium: 328mg | Fiber: 2g | Sugar: 25g | Vitamin A: 201IU | Vitamin C: 7mg | Calcium: 26mg | Iron: 1mg

Originally published August 20, 2020

The post Crockpot Meatballs appeared first on Show Me the Yummy.

Whether you’re like me and have already started researching holiday side dish recipes – creamy corn casserole, anyone? – or if you like a little excitement in your life and wait until the day before to do your planning, this crockpot sweet potato casserole is the perfect recipe!

Honestly, I’m not normally a sweet potato casserole fan, but this slow cooker version is different, because of the amazing ingredients we’re using.

Ingredients

Typically, I find sweet potato casserole to be a little bit too mushy. So for this recipe, I decided to add TWO cups of pecans which gives this recipe tons of texture and crunch.

The Casserole

• Sweet Potato – some recipes use canned sweet potatoes or yams, but fresh achieves the best flavor and texture!
• Brown Sugar – really enhances the flavor of the sweet potato and adds that rich, caramel flavor.
• Cinnamon, Nutmeg, and Cloves – the key to those cozy, Fall, pumpkin spice flavors we all know and love.
• Salt – enhances the flavors and balances out the sweetness from the potatoes and sugar.
• Evaporated Milk – adds additional creamy sweetness. If you don’t have evaporated milk, feel free to use whatever milk you have on hand!
• Vanilla Extract – brings a depth of flavor to the dish.
• Butter – adds richness and creaminess.
• Eggs – helps bind the ingredients together so it’s not too runny.

The Topping

• Brown Sugar, Flour, and Pecans – the base for the topping. Add so much flavor and texture.
• Cinnamon, Nutmeg, Cloves, and Salt – more Fall spices!
• Butter – helps bind the topping together making it that crumbly streusel-like texture.

How to make

PST – If you’re a die-hard marshmallow fan, add mini marshmallows to the top in the last 10 minutes of cooking.

The Topping

1. Mix all the ingredients together in a large bowl.

The Casserole

1. Grease your crockpot then add in cubed potatoes, brown sugar, cinnamon, nutmeg, cloves, salt, evaporated milk, vanilla, and cubed butter.
2. Cover and cook on HIGH for 3-4 hours. Uncover and add in eggs.
3. Use a hand-mixer to beat the sweet potatoes with the eggs until creamy.
4. Sprinkle your pecan streusel over the top.
5. Cover the crockpot with a towel then the lid and cook for an additional 2 hours then serve and enjoy!

How to prep the sweet potatoes

Prepping sweet potatoes is SO easy.

1. Wash and dry your potatoes.
2. Use a vegetable peeler or sharp knife to remove the skins.
3. Cube the potatoes into 1/2 inch pieces.

And that’s it! Easy peasy!

Tips for mashed sweet potatoes

• Use fresh potatoes. Some people use canned sweet potatoes but I think the taste and texture of fresh sweet potatoes is much better.
• Peel your potatoes. The peel becomes chewy when cooked in the crockpot so I recommend removing it so your casserole is smooth.
• Use a vegetable peeler. The quickest and easiest way to remove the skins of the potatoes is with a vegetable peeler. It also allows you to salvage more of the actual potato.
• Prep your potatoes ahead of time. Save time later by peeling and cubing your potatoes the night before. Store them in an airtight container in the fridge, then make your casserole the next day! If you’re storing longer than a day, put them in water THEN in the fridge. Drain and dry thoroughly before proceeding with the recipe.
• Use a hand-mixer to mash the potatoes. The hand-mixer really helps achieve that smooth and fluffy texture.
• Don’t skip the topping. The contrast of smooth sweet potatoes with the crunchy pecan topping makes for a really delicious dish.

What to serve with crockpot sweet potato casserole

I think sweet potato casserole is best served with a simple protein, like turkey, another carb like stuffing or white potatoes, a vegetable, and a salad! Since this dish is so sweet, I love pairing it with some more savory dishes!

• Honey Dijon Crockpot Ham
• Sausage Stuffing
• Instant Pot Mashed Potatoes
• Corn Casserole
• Green Bean Casserole
• Pear, Blue Cheese, and Candied Pecan Salad

Looking for more? Check out our other Thanksgiving side dishes!

How to store

Store any leftover sweet potato casserole in an airtight container in the refrigerator for 3-5 days or in the freezer for 1 month.

To reheat, microwave or heat on the stove until warm!

Print

Crockpot Sweet Potato Casserole

This Crockpot Sweet Potato Casserole is a twist on a classic Thanksgiving side dish! Fresh sweet potatoes are cooked and mashed with the yummiest Fall spices and topped with a crunchy pecan streusel.

Course Side Dishes

Cuisine American

Keyword crockpot, pecan streusel topping, thanksgiving side

Prep Time 15 minutes

Cook Time 5 hours

Total Time 5 hours 15 minutes

Servings 16 people

Calories 453.01kcal

Author Jennifer Debth

Equipment

• Crockpot

Ingredients

Mashed Sweet Potatoes

• 4 pounds sweet potato peeled and cubed into 1/2 inch pieces
• 1 cup packed dark brown sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1 1/2 teaspoons salt
• 1 (12 oz) can evaporated milk
• 1 tablespoon vanilla extract
• 1/2 cup unsalted butter cubed
• 2 large eggs room temperature and beaten

Pecan Streusel Topping

• 1 cup packed dark brown sugar
• 2/3 cup all-purpose flour
• 2 cups pecans roughly chopped
• 2 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1 teaspoon salt
• 1/2 cup unsalted butter melted

US Customary - Metric

Instructions

Mashed Sweet Potatoes

• Grease a 6 quart crockpot with cooking spray.
• Place peeled and cubed potatoes into greased crockpot, then top with brown sugar, cinnamon, nutmeg, cloves, salt, evaporated milk, vanilla, and cubed butter.
• Cover and cook on HIGH for 3-4 hours or until sweet potatoes are tender (can be easily pierced with a fork).
• Uncover, add in eggs, then use a hand mixer to beat/mash the sweet potatoes until the desired texture is reached.
• Smooth out the top with a spatula, then sprinkle pecan streusel (directions below) evenly over the top.
• Cover the crockpot with a towel (it should not touch the sweet potatoes) to catch condensation, place on lid, then cook on HIGH for an additional 2 hours.
• Serve and enjoy!

Pecan Streusel Topping

• In a large bowl, mix together brown sugar, flour, pecans, cinnamon, nutmeg, cloves, salt, and melted butter until well combined.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Notes

I like to make the streusel topping about 10 minutes before the sweet potatoes are done cooking so it’s ready to go!

Nutrition

Calories: 453.01kcal | Carbohydrates: 58.55g | Protein: 5.97g | Fat: 23.41g | Saturated Fat: 9.06g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 63.53mg | Sodium: 468.49mg | Potassium: 552.24mg | Fiber: 5.18g | Sugar: 34.28g | Vitamin A: 16183.8IU | Vitamin C: 3.26mg | Calcium: 133.27mg | Iron: 1.67mg

This post was originally published October 29, 2019 and has been updated to provide more detailed content.

The post Crockpot Sweet Potato Casserole Recipe appeared first on Show Me the Yummy.

This crockpot mashed potatoes recipe is a one-pot, delicious, creamy wonder. And you KNOW how much I love those. PLUS, one-pot means these potatoes are perfect for Thanksgiving when you already have a million other dirty dishes to take care of.

I prefer my mashed potatoes extra creamy and smooth but Trevor prefers his a little chunkier. The great thing about homemade mashed potatoes is you can make them just the way you like them!

Can potatoes be cooked in a slow cooker?

YES. They can! Along with making mashed potatoes in the instant pot, the crockpot is one of my FAVORITE ways to make mashed potatoes. Why? Because the potatoes are prepped, cooked, AND served in the same vessel. Which means fewer dishes!

Since the potatoes are cooked low and slow in broth, they soak up a ton of flavor which means a perfectly tender and delicious end result.

Plus, it’s super easy. Just peel, cube, cook with liquids and seasonings, and mash! Then, of course, dig in!

Ingredients

Feel free to play around with the spices and mix ins for these potatoes. For best results, stick to using Yukon Gold potatoes!

• Potatoes – use Yukon Gold potatoes because, when mashed, they are extra fluffy and creamy. Russets can be used, but they tend to be a little more watery, so the end results may not be quite as fluffy and delicious.
• Broth – adds flavor and thin out the potatoes just enough to make them super creamy!
• Garlic – gives the potatoes a rounded, nutty flavor.
• Salt and Pepper – brings out the flavor of the other ingredients and adds just a bit of spice.
• Dried Rosemary and Thyme – add a woodsy, herbaceous tone and flavor. These are my secrets to give potatoes a little something extra. Feel free to omit if you’re looking for a more classic flavor.
• Butter – smooths out the mashed potatoes and gives that classic buttery flavor.
• Cream Cheese, Parmesan Cheese, and Sour Cream – work together to make these potatoes THE ABSOLUTE CREAMIEST. The cream cheese and sour cream adds a bit of tang and the parmesan adds a cheesy, salty flavor.

How to make crockpot mashed potatoes

I LOVE how little prep time is involved in this recipe, especially on Thanksgiving when I have tons of other dishes to think about! Quick, easy, no oven space required, and only one dish used for cooking and serving? Score!

1. Place potatoes, broth, garlic, spices, and butter into your crockpot. Cover and cook on LOW for 7-8 hours or on HIGH for 3-4 hours.
2. Stir in cream cheese, parmesan, and sour cream.
3. Use a hand mixer or potato masher to mash everything together, then serve and enjoy!

What potatoes to use

Yukon Gold potatoes are the best potatoes to use for crockpot mashed potatoes.These are a starchier variety of potato which results in fluffier and smoother mashed potatoes.

Other types of potatoes like red or russet can be used, but they may need more mashing to get as creamy which can cause the mashed potatoes to have more of a thick, pasty consistency.

What to serve with crockpot mashed potatoes

These crockpot mashed potatoes are PERFECT for Thanksgiving or any holiday meal. Serve them next to your protein of choice, a few other side dishes, and a fresh, crunchy salad. Don’t forget dessert!

• crockpot ham or turkey
• creamy corn casserole
• sausage stuffing
• green bean casserole
• pear, blue cheese, and candied pecan salad
• mini pumpkin pies

Can i make my crockpot mashed potatoes ahead of time?

These mashed potatoes can definitely be made ahead of time! Follow the recipe as written, then wait for the potatoes to come to room temperature before storing them in an airtight container for 1-2 days.

To reheat: place potatoes back in the crockpot, place on the lid, and cook on LOW for three hours or until heated through.

You may also warm these in the oven or even in the microwave.

How to store

These fully cooked and cooled crockpot mashed potatoes can be stored in an airtight container in the fridge for 3-4 days. Any longer and the potatoes may start to dry out.

To reheat, pop them in the microwave until warm or in the crockpot for roughly 3 hours or until heated through.

– Jennifer

Print

Crockpot Mashed Potatoes Recipe

This Crockpot Mashed Potatoes Recipe makes a great addition to your Thanksgiving or holiday meal. It's loaded with seasonings, cheese, and sour cream for super creamy, fluffy, and delicious potatoes!

Course Side Dish

Cuisine American

Keyword creamy mashed potatoes, crockpot, Thanksgiving

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes

Servings 8 people

Calories 439kcal

Equipment

• Crockpot
• Hand Mixer

Ingredients

• 4 pounds yukon gold potatoes peeled and cut into 1 in cubes
• 2 cups broth chicken or vegetable
• 4 cloves garlic minced or pressed
• 1 1/2 teaspoons salt plus more to taste
• 1/4 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 cup unsalted butter cut into cubes (1/2 cup = 1 stick)
• 1 (8 oz) package cream cheese cubed and room temperature
• 1 cup shredded parmesan cheese
• 1 (8 oz) tub Sour cream room temperature

US Customary - Metric

Instructions

• Grease crockpot with cooking spray.
• Place potatoes, broth, garlic, spices, and butter into the crockpot and stir to combine.
• Cover and cook on LOW for 7-8 hours or HIGH for 3-4 hours, or until the potatoes are tender.
• Once the potatoes are done, stir in cream cheese, parmesan, and sour cream.
• Use a hand mixer to blend potatoes until desired texture has been reached!
• Re-season, if necessary.
• Serve and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Nutrition

Calories: 439kcal | Carbohydrates: 31g | Protein: 12g | Fat: 30g | Saturated Fat: 17g | Monounsaturated Fat: 3g | Cholesterol: 85mg | Sodium: 1009mg | Potassium: 1036mg | Fiber: 5g | Sugar: 2g | Vitamin A: 780IU | Vitamin C: 26.6mg | Calcium: 280mg | Iron: 7.8mg

This post was originally published November 6, 2016 and has been updated to provide more detailed content.

The post Crockpot Mashed Potatoes Recipe appeared first on Show Me the Yummy.

This crockpot chicken and rice soup is literally the perfect meal, because it’s so cozy and hearty, but also packed with lean protein and veggies and doesn’t weigh you down. I highly recommend serving it next to a piece of crusty bread for dunking!

Ingredients

These every day ingredients create a soup that is packed with amazing textures and flavors!

• Chicken –  boneless, skinless chicken thighs or breasts can be used in this soup. Chicken thighs are juicier and more affordable, but chicken breasts are leaner. Either way, you’ll need 2 pounds.
• Onion, Carrots, and Celery – aka “mirepoix”. This trio of veggies is a very common base for soups which provides flavor, texture, and nutrients. Some grocery stores carry a pre-chopped mirepoix, which would save on prep time. If buying a pre-made mirepoix, you’ll need to measure out about 2 cups.
• Garlic – minced garlic provides a subtle nutty flavor. We always use a jarred variety to save on prep time. If using fresh, you’ll need about 4 cloves, minced to replace the 1 tablespoon called for.
• Spices: Ranch Seasoning Mix, Basil, Salt, and Pepper – this simple combination of spices creates a creamy, tangy, slightly sweet, earthy flavor that creates a broth you can’t stop slurping!
• Chicken Broth – used to create the base of our soup. Vegetable broth may be used as a substitute, but beef broth or water is not recommended. Beef broth will be too rich and salty whereas water won’t provide enough flavor. Feel free to use homemade chicken broth. If using homemade, you’ll need about 8 cups to replace the 2 (32 oz) cartons of store-bought.
• Rice –  a white, parboiled rice like Uncle Ben’s is recommended for the best texture. Parboiled rice is NOT the same as instant rice, so be sure to read the labels on your rice package.
• Sour Cream and Cream Cheese – work together to add a rich, creamy texture and ever so slightly tangy flavor to the broth. Be sure both are brought to room temperature before stirring into the soup to avoid a clumpy texture.

How to make

This is a true one pot wonder — the chicken and rice both get stirred in uncooked!

1. Grease a 6 quart crockpot with cooking spray, then stir in chicken, onion, carrots, celery, garlic, ranch seasoning, basil, salt, pepper, and chicken broth.
2. Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours.
3. Stir in rice, sour cream, and cream cheese, then cover and cook for an additional 30 minutes – 1 hour on HIGH.
4. Taste, and re-season if necessary, then serve and enjoy!

Do you cook chicken before adding it to soup?

No. Whether you’re using chicken breasts or thighs, the chicken is added to the soup raw. Raw chicken will cook in the crockpot on HIGH in 3-4 hours or LOW in 6-8 hours.

Can uncooked rice be cooked in soup?

Yes. Stir the uncooked rice into the soup, then cover and cook on HIGH for 30-60 minutes. It’s important to stir the rice in after the chicken and vegetables have had a chance to cook to avoid mushy rice.

What rice to use

Use a parboiled white rice, like Uncle Ben’s, or anything that takes about 20 minutes on the stove for the perfect texture. Instant rice will get mushy and non parboiled rice may take much longer and more liquid to cook. Stir in the rice uncooked!

What to serve with crockpot chicken and rice soup

This soup is hearty enough to eat it as-is, but if you’re looking to bulk it up, here are some of my favorite sides:

• Garlic Bread
• Drop Biscuits
• Air Fryer Grilled Cheese
• Pear, Blue Cheese, Candied Pecan Salad
• Fruit Salad

How to store

This soup is best served immediately (the rice might get a little soft as it sits in the fridge), but leftovers are still delicious for 3-4 days when stored in an airtight container in the fridge. I do not recommend freezing this soup.

To enjoy again, heat in the microwave or on the stove until warm.

– Jennifer

Print

Crockpot Chicken and Rice Soup

This Crockpot Chicken and Rice Soup is a light, yet creamy one pot wonder! It’s easy, packed with veggies, chicken, and rice, and is loved by everyone — kids included!

Course Lunch, Main Dish

Cuisine American

Keyword chicken and rice, crockpot soup, slow cooker soup

Prep Time 15 minutes

Cook Time 4 hours

Total Time 4 hours 15 minutes

Servings 8 people

Calories 395kcal

Author Jennifer Debth

Equipment

• Crockpot

Ingredients

• 2 pounds boneless, skinless chicken thighs or breasts
• 1 yellow onion finely diced
• 3 carrots finely diced
• 3 ribs celery finely diced
• 1 tablespoon minced garlic
• 1 (1 oz) packet ranch seasoning mix
• 1 tablespoon dried basil
• 1 teaspoon salt plus more to taste
• 1/2 teaspoon pepper
• 2 (32 oz) cartons chicken broth
• 1 cup uncooked white rice use a parboiled rice like Uncle Ben’s (anything that takes about 20 mins on the stove)*
• 1 (8 oz) container sour cream room temperature
• 1 (8 oz) block cream cheese room temperature, cubed into small pieces

US Customary - Metric

Instructions

• Grease a 6 quart crockpot with cooking spray, then add in chicken, onion, carrots, celery, garlic, ranch seasoning, basil, salt, pepper, and chicken broth.
• Stir to combine, then cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours.
• Uncover and stir in rice, sour cream, and cream cheese.
• Cover and cook for an additional 30 minutes - 1 hour on HIGH (even if you cooked on LOW before) or until the rice is cooked to your liking.
• Shred or cube chicken, taste and re-season if necessary, then serve and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

*It's important to use the correct rice. Instant rice will become mushy and non-parboiled rice might take too long to cook.

Nutrition

Serving: 1serving | Calories: 395kcal | Carbohydrates: 30g | Protein: 31g | Fat: 16g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 1672mg | Potassium: 736mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4406IU | Vitamin C: 5mg | Calcium: 119mg | Iron: 1mg

The post Crockpot Chicken and Rice Soup appeared first on Show Me the Yummy.