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4 Easy Ways to Make Unstuffed Cabbage Casserole [Instant Pot, Crockpot, Oven, Freezer Options]

Stuffed cabbage rolls are delicious. BUT sometimes, time is limited. That's when making this crockpot unstuffed cabbage rolls is an excellent choice!

You get all the same ingredients and the same flavors, but with a fraction of the prep time. Unstuffed cabbage casserole is excellent straight out of the pan, but it is even BETTER the next day.

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Plus, if you freeze it flat it will defrost in a sink of hot water, in like 20 minutes. It works great for a quick and easy meal option!

Also, you can cook it overnight or all day. Unstuffed cabbage dishes are very forgiving. And I mean by that, that you can cook it anywhere from 6 to 12 hours without anything drying out. Just add a bit more broth or tomato sauce and it will be delicious!

Crockpot Unstuffed Cabbage ready to serve

How to Make Unstuffed Cabbage Rolls in the Crock Pot Step by Step

Making this dish is very simple, here are the basic steps.

  1. Brown and drain your ground beef.
  2. Shred or thin cut your cabbage and onions & add to the cooked ground meat.
  3. Add tomato sauce, crushed tomatoes, and chicken broth.
  4. Add Italian seasoning, garlic powder, salt, and pepper.
  5. Cook for 6 to 12 hours.
step by step description for making unstuffed cabbage casserole

Slow Cooker Unstuffed Cabbage Rolls Supplies:

To make any meal, you need supplies. Unstuffed cabbage rolls made in the crockpot, pressure cooker or in a skillet…is no different. For the purposes of this recipe, we’re using the slow cooker.

And the main things you’ll need to make any sort of unstuffed cabbage in the crockpot are listed below.

  1. Your choice of a slow cooker. For the recipe quantities listed in our printable recipe below, a 4 to 6-quart slow cooker is ideal.
  2. You also need a sharp knife. It doesn’t have to be expensive, just sharp. Cabbage is a bear to cut without a sharp knife. Victorinox knives are generally my favorite. There are many more options though.
  3. You’ll also need a cutting board. That’s so you don’t harm your countertops or dull your sharp knife. Rubber or glass is generally recommended over wood or bamboo. As it's easier to clean and keep sanitary.

Then, of course, you’ll need your ingredients.

slow cooker unstuffed cabbage casserole

Unstuffed Cabbage Roll Casserole Ingredients

There are all sorts of unstuffed cabbage recipes. And the ingredients you can substitute makes it a very simple dish to create with supplies you have on hand or that you find on sale.

Really, the only ingredient that is standard crockpot unstuffed cabbage rolls casserole is cabbage. That’s right, there are substitutes for just about every other ingredient in this recipe.

Here are a few substitution ideas for the ingredients. Don’t be afraid to experiment a bit. Just substitute one thing here and there and you’ll have your own personalized unstuffed cabbage rolls recipe in no time.

Cabbage for Unstuffed Cabbage Roll Making

Step 2 for making slow cooker unstuffed cabbage rolls casserole is cooking cabbage and onions

Regular green cabbage is your first ingredient in making any sort of unstuffed cabbage recipe. There are all sorts of cabbages and there is usually one at peak any time of year.

Green cabbage has a Fall harvest season. It’s best harvested when the weather is cool. It makes it much sweeter.

From that statement, many folks will derive that I garden. Or visit a lot of farmer’s markets. I do both frequently now.

Eating seasonally and healthier has made us feel much better. Don’t get me wrong, you’ll still see LOTS of quick and easy recipes all through this website. But there will be homemade options for when time allows as well.

Using Fall Harvest Cabbage

Cabbage will keep for weeks when kept cool. That does NOT have to be your refrigerator. I visited a local Amish farm for the cabbage in this recipe. And now I have an extra head of green cabbage and another of red cabbage both sitting on my kitchen counter.

Now, can I leave them there long? Nope. I’m guessing 3 to 5 days max. But I don’t have a huge refrigerator. So, there they sit. And they are both doing okay. To use them I’ll have to peel off a few of the outer leaves but that isn’t a huge sacrifice.

All that being said, any cabbage is going keep longer in the refrigerator. I’ve had very usable cabbage in my crisper tray for several weeks in fact. Just don’t wash it prior to putting it in the vegetable bin. Wait and do that right before using it.

Health Benefits of Cabbage

One other thing you might be interested to know about cabbage…Did you know cabbage is good for you? I mean REALLY good for you. Like superfood level good for you. And it’s our main ingredient in crockpot unstuffed casserole! Woo hoo!

Cabbage is full of vitamins and minerals. It’s low in carbohydrates and is fat-free too.

If you add the health benefits of cabbage in with the fact it's both very inexpensive and that it's generally available year-round, it's an excellent option for many, MANY recipes and budgets.

Quick Tip for Making Low Carb Unstuffed Cabbage Casserole

If you are a low carb dieter and your family is not, here’s a quick tip. Make our recipe for unstuffed cabbage casserole. Twenty minutes before serving, add cooked rice to half the dish. Everyone will be happy, and you’ll not have to cook to full, separate meals.

You can also check out a few of these other unstuffed cabbage casserole options (scroll down just a bit to see the additional yumminess). Some of these options use rice, others don’t. All provide possibilities for deliciousness!

Unstuffed Cabbage Roll Meat Options

Step 1 for making slow cooker unstuffed cabbage rolls casserole is cooking ground beef

Ground Beef is the primary meat usually used when making any sort of unstuffed cabbage recipe. BUT you really shouldn’t limit yourself.

Both ground pork and ground sausage are delicious options. You can also mix it up a bit and use half beef and half pork.

There are TONS of options. Here are a few ideas…

Crockpot Hamburger and Cabbage Unstuffed Casserole

This one is our recipe and the one you see images for throughout this article. You can jump to the printable recipe here. It isn’t quite traditional, as it doesn’t contain rice.

slow cooker unstuffed cabbage

We’re not completely low carb eaters, just limited. Limiting our carbohydrates has improved our overall health. So, we eat them sparingly and for splurges. Thus, limited rice for us. But it CAN be added if you choose.

Unstuffed Cabbage Casserole Rolls with Rice

Brooklyn Farm Girl has a delicious looking Unstuffed Cabbage made in her slow cooker. Her recipe is very similar to ours and looks amazing!

Her recipe does indeed include rice for those wanting to go the more traditional route. And she also uses uncooked ground beef, green peppers, and Worcestershire sauce.

This one would be an excellent option for when you just have way too much to get done in too little time. Toss together, follow directions and proceed as needed. Very cool.

The Rustic Foodie has a yummy looking Cabbage Roll in a Bowl option. And this recipe is a stove-top option. So, it's quick and easy.

It uses very traditional ingredients like ground beef, rice, and green cabbage. But it also has the additions of apple cider vinegar and smoked paprika for a delicious flavor combination.

Simply Stacie has a super traditional, super easy stove-top cabbage roll rice recipe too!

It's one of those one-pot meals that you can prep, then allow to simmer while you do a couple of chores. This one would be an excellent option for busy days.

Kellie from The Suburban Soap Box's stuffed cabbage soup is worth a gander too! It's soupy. Hey! It's a soup…but it's not TOO soupy. It looks very hearty and delish.

This recipe is also a stove-top version. And it's made with rice, plus she uses both crushed and diced tomatoes. BUT, she also uses brown sugar and grated apples! That's a flavor combo that'll be a complete taste-bud blast.

Paleo Unstuffed Cabbage Roll Casserole

Here's a completely different twist on cabbage roll casserole! Ellen from Confessions of an Over Worked Mom has created a delicious looking unstuffed Paleo cabbage rolls recipe.

She utilizes chicken sausage and mushrooms, along with the standard green cabbage. Hers is a stove-top version so it goes together quickly for those busy, busy weeknights when you didn't toss something in the crockpot!

Chicken Scratch NY has another delicious-looking Paleo option simply titled Stuffed Cabbage Casserole. Her option is a yummy looking one-pot meal that uses cauliflower as a rice substitute.

She also makes use of her cast-iron skillet for this recipe. Cast iron skillets are excellent options from going from stovetop to oven-baked using the same dish. Plus, if you invest in a good one, you’ll never purchase a second!

 

I inherited some of my Mama’s cast iron that she inherited also. I still use it frequently. You can see in action over at Crockpot Tater Tot Casserole.  

Slow Cooker Cabbage and Sausage Casserole

Berly's Kitchen has a pretty traditional unstuffed cabbage recipe that she's created in her Instant Pot. She uses half ground beef and half ground pork like I was yacking about earlier.

And this recipe also has rice, so again, it's the more traditional approach to making cabbage casserole. She also adds paprika and ketchup to her recipe. This will give you a completely different flavor from the Italian seasoning.

Pressure Cooker Stuffed Cabbage Options

Justine from The Typical Mom offers up TWO unstuffed cabbage options. She uses her Instant Pot to make both.

This first option is a delicious looking Instant Pot Cabbage Soup. She uses ground sausage, lots of garlic, and Worcestershire for a powerful flavor punch.

Justine's second offering is an Instant Pot Stuffed Cabbage Casserole. It uses a lot of the same ingredients as her soup.

Both her recipes take the smart short-cut of dumping in a jar of spaghetti sauce. Both recipes are simple and look delicious.

Baked Cabbage Casserole Options

Scott from Platter Talk has a yummy looking baked version called Lazy Mans Deconstructed Stuffed Cabbage. It honestly reminds me of a combination of a noodle-less lasagna and meatloaf combined.

He’s recipe utilizes rice, ground beef, and tomato soup. BUT with the addition of bacon! That’s a surprisingly different ingredient. Talk about added deliciousness.

More Meat Options for Lazy Cabbage Roll Casserole

But what about if you don’t “do” beef or pork? I have a Mama that can’t eat beef. I have a sister that doesn’t eat pork. So, what to do if you don’t want to go the veggie route?

Boneless, Skinless Chicken Thighs or Breasts

You can jazz it up and use boneless, skinless chicken breasts or thighs. You can even use pre-cooked chicken.

Because chicken thighs are dark meat, they aren’t going to dry out as fast as breast meat. But if you use the pre-cooked option, it will still dry out during a full six-hour cooking cycle. So that it doesn’t, it’s best to add it during the last 20 to 45 minutes of cooking.

Pork Tenderloin or Roast

 You can also try using leftover Crockpot Pork Loin. Slow cooker pork tenderloin leftovers can be used for a LOT more than sandwiches. Pizza, pasta, casseroles, etc.

But this post is about unstuffed crockpot cabbage, so we’ll not deviate too much. If you’re interested in learning more about the many uses for crockpot pulled pork, you can read more about that in the links provided above.

Now on to the many different sauces you can use when making unstuffed crockpot cabbage rolls!

Easy Cabbage Casserole Sauces

The main liquids I generally use in making any sort of cabbage casseroles are tomato sauce, crushed tomatoes, and beef broth. It seems, to me, to be even more important when making this crockpot unstuffed cabbage. 

It's weird but true. And your taste-buds are not MY taste buds, but there is a significant difference between using something as closely related as crushed tomatoes vs diced tomatoes. 

Don't get me wrong. Both taste wonderful. BUT if you're looking for a specific taste, like a "comfort food" you've had before, it IS different. So be aware when subbing stuff out that this can happen.

Anyways...Each liquid can easily be substituted from something you already have in your pantry or that’s on sale.Step 3 for Slow Cooker Unstuffed Cabbage Rolls Step by Step Process Crushed Tomatoes, Tomato Sauce, Chicken Broth

 

Side Note: Sadly, I miscalculated my pantry stock before making this recipe and was out of beef stock. And nope, no homemade beef stock in the deep freeze either. So, though beef stock is our favorite option, this recipe is using chicken broth. No worries, it’s still delicious!

  1. Crushed tomatoes - You can use diced tomatoes here if you prefer. If you do, your completed recipe for unstuffed cabbage is going to look more like the image below instead of the images all over this article.

unstuffed cabbage rolls casserole made with diced tomatoes

I personally prefer the crushed tomatoes instead of the diced ones. That is a personal preference, but I think it has more flavor.

  • Tomato Sauce – You can also use tomato juice, vegetable juice or simply add more broth. Each different thing IS going to change the taste. Our personal favorites are either tomato sauce or vegetable juice.
  • Some sort of broth or stock is your next ingredient. It can be store-bought or homemade. You can use chicken, beef, or vegetable. Each is going to give you a slightly different flavor. Most people tend to use chicken broth, but we prefer beef stock. Stock has a much richer flavor and we prefer it. But again, it’s a personal preference and I do use the other options as needed.

And without further ado, here’s the printable recipe for our own crockpot unstuffed cabbage rolls casserole! You can print it, bookmark it or scroll down a bit more and pin it for later.

Whatever works for you! Happy cooking! Holler if you need any clarification or have questions.

Printable Recipe for Slow Cooker Unstuffed Cabbage Rolls Casserole

Recipe

Crockpot Unstuffed Cabbage ready to serve

Crockpot Unstuffed Cabbage Rolls Casserole

Gwen@SlowCookerKitchen.com
Stuffed cabbage rolls are delicious. BUT sometimes, time is limited. That's when making this crockpot unstuffed cabbage rolls is an excellent choice!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours
Course dinner
Cuisine Crockpot, Slow Cooker
Servings 6

Equipment

Ingredients
  

Instructions
 

Slow Cooker

  • Brown the ground beef and onions in a skillet, over medium-high heat (or use our make-ahead ground beef recipe the night before). Drain and add to crockpot.
  • Combine all the ingredients in a greased slow cooker insert. Cook on low for 6 to 12 hours.
  • Refrigerate leftovers for up to 3 days. Freeze leftovers for up to 3 months.

Instant Pot

  • Use the saute function to brown the hamburger meat and onions. Drain grease. Pour meat into a seperate bowl.
  • Add spices, broth, tomatoes, and tomato sauce to meat. Stir well to combine.
  • Add half the shredded cabbage to the instant pot. Top with half the meat-sauce mixture. Repeat.
  • Close and lock lid. Close pressure valve. Manual high for 5 minutes. Natural release for 8 minutes, then quick release.
  • Stir well and allow to rest about 5 minutes before serving.

Oven

  • Preheat the oven to 350 degrees.
  • Precook the ground beef per any of the methods listed above. Drain most of the oil.
  • Combine the ground beef, tomato sauce, crushed tomatoes, and seasonings.
  • Use a large, deep skillet to saute a half head of cabbage at a time over medium-high heat in either oil or butter; 5 to 8 minutes per batch.
  • Butter or oil a 9 x 13 casserole dish.
  • Layer 1/2 the cabbage mixture; half the meat sauce mixture. Repeat.
  • Cover dish with lid or foil. Bake for 20-25 minutes. Remove, add cheese if desired, and bake an additional 20 minutes uncovered.

Freezer

  • Cook the ground beef and onions until no longer pink. Drain and allow to cool slightly and pour into 1-gallon freezer bag.
  • Add the tomato sauce, crushed tomatoes, spices, and broth. Zip close and knead to combine. Lay flat and remove any excess air if needed.
  • Pour the shredded cabbage into a second 1-gallon freezer bag. Use painter's or freezer tape to tape the bags together. Freeze for up to 6 weeks.
Tried this recipe?Let us know how it was!

Simple Crockpot Chicken ala King [Instant Pot, Stovetop, Slow Cooker, Freezer Options]

This easy crockpot chicken ala king is very tasty! And super easy too. Slow cooker, stovetop, and freezer meal directions are provided. So you can make it on the fly OR use it to add to your freezer meal preps!

But there aren't just slow cooker and freezer meal directions. There's a stovetop option too. Plus options for homemade and low carb meals as well.

 

Kid friendly, super simple chicken ala king slow cooker recipe! With slow cooker, skillet, pressure cooker, & freeze ahead directions!

chicken ala king recipe with cream of mushroom

 

Chicken ala King Step by Step

Time needed: 5 minutes.

Easy Crockpot Chicken ala King

  1. Gather ingredients

    You'll need boneless, skinless chicken breasts, celery, onions, and bell pepper, cream of celery soup, and cornstarch.Easy Slow Cooker Chicken Ala King ingredients

  2. Prep work

    Butter the slow cooker. Dice your meat and vegetables. Place ingredients in crockpot. Pour in the soup. Cover and cook for 5 hours.

  3. Before Serving

    30 minutes before serving turn the crockpot to high. Mix cornstarch and cold water. Stir into chicken mixture. Salt and pepper to taste.

  4. Serving Suggestions

    Serve with rice, mashed potatoes, pasta, or cauliflower rice for a low-carb option. Peas, green beans, or cooked carrots make an excellent side dish.

With this recipe, you've got options. Really, you have multiple options. So, whatever fits your time schedule and lifestyle, we hope you enjoy it.

Easy Version - Slow Cooker Chicken ala King

You'll need:

  • Chicken breasts (or chicken thighs, your choice)
  • Celery
  • Onions (we like sweet onions best but again, your choice)
  • Bell Pepper (any color works and these are optional)
  • Cream of Celery Soup
  • Then you'll need a corn starch slurry at the end. And of course, you'll probably want to add a bit of salt and pepper to taste.

We have a couple more options for you too. If you're on either a low carb or clean eating diet, you might be interested in these options...

From Scratch Options for Chicken ala King

Canned condensed soup isn't your only option. You may want to try making your own homemade cream of celery soup. It only takes a few minutes and it freezes well.

If you opt for homemade you may have to increase the amount of cornstarch slurry if you want a thicker sauce. And if you don't mind the sauce being a bit thinner, then proceed with the recipe as written.

PS...Don't forget, the homemade version tastes wonderful AND freezes well too!

Easy Slow Cooker Chicken Ala King

Low Carb Chicken ala King Options

For low carb eaters, there are only a couple of small modifications.

Swap Milk for Cream

This is an easy step and by using cream, you'll decrease the amount of thickener you need to add too. If you are watching your fat intake as well, then substitute 1/2 heavy cream and 1/2 water.

Substitute the Cornstarch

Cornstarch is a wonderful thickening agent. Some types of low carb diets say it's okay. For others, it's a total no-no.
If you're on a more restrictive low-carb diet you'll need to substitute the corn starch for another thickening agent.
Your Lighter Side has an excellent low carb thickener chart. It compares multiple low carb thickening agents, how to use them, and the alternate quantities you'll need.

Printable Recipe Options (Slow Cooker, Stovetop, Freezer)

Recipe

5-Ingredient Crock Pot Chicken Ala King

Easy Crockpot Chicken ala King

Gwen@SlowCookerKitchen
This easy crockpot chicken ala king is very tasty! And super easy too. Slow cooker, stove top, and freezer meal directions are provided.
Print Recipe Pin Recipe

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 cup celery diced
  • 1 med sweet onion diced
  • 1 bell pepper diced
  • 1 can can cream of celery soup (14.5 oz)
  • 1 tablespoon cornstarch + 1/4 cup cold water optional
  • Himalayan salt and black pepper to taste

Instructions
 

  • Lightly grease, butter or spray the slow cooker insert.
  • Dice the chicken (if desireand place in the bottom of the crockpot.
  • Add the celery, onion, and peppers.
  • Pour the cream of celery soup over the top. Don't add water.
  • Cover and cook on low for 5 to 6 hours.

30 Minutes Before Serving:

  • Turn the slow cooker to high.
  • Make the cornstarch slurry by combining the cold water and the cornstarch until well blended.
  • Mix the chicken mixture well and pour the cornstarch slurry in. Stir and cover.
  • Cook until thickened (about 20 minutes). Add salt and pepper as desired. Serve over rice.

Freezer Meal Directions:

  • Dump the diced-up vegetables into a large freezer bag.
  • Dump in the soup and zip closed.
  • Knead and shake to coat the vegetables in the soup.
  • Open the bag and add the chicken breasts.
  • Lay flat, label and freeze for up to 6 weeks.
  • Add the cornstarch slurry as directed above.

Stove Top Directions:

  • Sauté the chicken, onions, celery and bell pepper in a couple of tablespoons of butter over medium heat until the chicken is done through and the onions are translucent.
  • Add the cream of celery soup and salt and pepper as desired.
  • Turn heat to low. Cover and simmer for 10 to 15 minutes (Now is a good time to start your pasta or rice).
  • 5 to 10 minutes before serving mix the cornstarch slurry as directed above and stir into the chicken mixture.

Instant Pot Directions:

  • Place the celery, onion, and bell pepper in the bottom of the instant pot. Lay the chicken breast on top and pour 1 cup of water around the chicken.
  • Close lid and valve. Manual setting, high 10 minutes. Natural release 8 minutes, then quick release. Drain, dice chicken, and return all to the instant pot.
  • Turn to saute and add the cream of celery soup. Cover and allow to heat through.
  • Add salt and pepper to taste. Add corn starch slurry per directions if desired to thicken the sauce.

Notes

  • Stove Top Notes -
    You'll need a couple of tablespoons of oil or butter for the stovetop version. You CAN add butter to the crockpot version too. It adds a lot of flavors, but it is not necessary.
  • Freezer Meal Notes -
    If you might be using the freezer meal as a stovetop meal just don't add the soup to the freezer bag. AND use frozen vegetables instead of fresh.
    Make a note on your freezer bag that you'll need a can of cream of celery soup along with cornstarch and rice when you make this meal.
Tried this recipe?Let us know how it was!

Pin It for Later ala king Options:

  • 5-Ingredient Crock Pot Chicken Ala King
  • Easy Slow Cooker Chicken Ala King
  • Easy Crock Pot Chicken Ala King

More Creamy Crockpot Chicken Meals

 

Crock Pot Beef Roast Bites

These slow cooker beef roast bites are a delicious meal, appetizer OR snack. Crockpot, multi-cooker, pressure cooker, AND freezer meal directions. So, no matter how you want to cook it or serve it…we’ve got you covered 😊

Slow Cooker Roast Beef Bites

These little beef roast bites are very tasty! And they are so versatile too! They make a great weekday meal. But if you add a few toothpicks you could serve them as an appetizer or snack right out of your slow cooker too.

 

How to Make Roast Beef Bites in the Crock Pot

 

Jump to Recipe           Print Recipe

Different Ways to Make Beef Roast Bites

Another super handy thing about making roast beef bites in your crockpot is you don’t HAVE to use JUST your crock pot. You can use:

  • The slow cooker
  • A multi-cooker
  • Or an electric pressure cooker (aka an Instant Pot works too!)

AND if you grab the printable directions, you’ll see there are freezer directions provided.

So, you’re getting a super versatile, budget-friendly meal that can be cooked in all sorts of appliances. Win-WIN-WIN!

Beef Roast Bites in Crock Pot

Making Beef Roast Bites in the Crock Pot

Making these roast beef bites in your crockpot isn’t a big.You CAN just toss everything in and cook it for 8 hours. But this isn’t going to give you the best flavor.

Searing the meat first is going to a very distinctive,deeper flavor to this dish. So, adding 5 minutes to your prep time and sautéing the coated meat in the butter is well worth it.

How to Make Roast Beef Bites in the Pressure Cooker

How to Make Roast Beef Bites in Your Multi-Cooker

Using a multi-cooker is a lot like using an instant pot or any other electric pressure cooker. Except you get the benefit of only one pot to wash and the benefits of crockpot cooking too.

You can also use this method with an electric pressure cooker.But pressure cookers scare some folks, and generally slow cookers don’t.

Roast Beef Bites in the Pressure Cooker

To make these beef roast bites in your pressure cooker, you just need to follow the printable directions. You’ll be using your sauté function and the pressure-cooking function for this recipe.

Quick Side Note on Pressure Cooking

Now honestly, I’m pretty new to using the electric pressure cooker. Not like yesterday, but in the last couple years.

I’ve been using the slow cooker for over 20 years. So (to me) a couple years is new. So, I still research a lot. And read about tips and tricks, try them and practice…practice…and practice a little more.

But the bare bones, basics tips and tricks for instant pots is where to start. I’ll be adding my own pages on the instant pot, electric pressure cookers, multi-cookers and the like. But not before I feel I’m mastered the processes.

So, I’m getting the information on how to sauté in the electric pressure cooker straight from the horses mouth.

Pressure Cooker Roast Beef Bites

More About Pressure Cooker Beef Roast Bites

You can also use the multi-cooker directions if you prefer. I (personally) think using either the slow cooker method OR the multi-cooker method will give you more flavor.

BUT if you forget to toss your beef roast bites into the crockpot before you leave for the day…the instant pot/pressure cooker version is done (start to finish) in about 45 minutes.

I do NOT recommend just doing these on the stove-top. The dish is very tough and rather gross.

Video for Slow Cooker Beef Roast Bites

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https://youtu.be/sWVzEm2Jqsc

Printable for How to Make Beef Roast Bites in the Crock Pot

Recipe

Slow Cooker Roast Beef Bites

Slow Cooker Beef Roast Bites

Gwen@SlowCookerKitchen
These slow cooker beef roast bites are a delicious meal, appetizer OR snack. AND we’ve provided crockpot, multi-cooker, pressure cooker AND freezer meal directions. So, no matter how you want to cook it or serve it…we’ve got you covered 😊
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6

Ingredients
  

  • 2 pounds beef roast cut into large chunks
  • 3 large carrots skinned and sliced
  • 1 medium onion sliced
  • 1 packet onion soup mix
  • 1 1/2 cups beef broth
  • 4 tablespoons flour
  • 3 tablespoons butter

Instructions
 

Crockpot Directions:

  • Heat the butter in a large skillet over medium heat.
  • Sprinkle the meat chunks with the onion soup mix and then with the flour. If the meat is dry you may need to sprinkle it with a bit of water first.
  • Toss the meat and sliced onions into the skillet and sauté for 4-5 minutes (until the meat is just slightly browned on at least two sides).
  • Toss the sliced carrots in the bottom of the crockpot.
  • top with the mixture from the skillet.
  • Gently pour the broth over the top.
  • Cover and cook on low for 6 to 8 hours.

Multi-Cooker Directions:

  • Add the butter to your multi-cooker. Hit the sauté function and 5 minutes.
  • Add the beef roast chunks and stir to coat with butter. Sprinkle with onion soup mix, then with flour. Stir to coat and toss in the onion slices. Brown slightly on all sides.
  • Hit the slow cooker button on the multi-cooker and set to between 6 and 8 hours on low.
  • Add the carrots, stir to coat.
  • Gently pour the beef broth over the top.
  • Cook 6 to 8 on high.

Electric Pressure Cooker Directions:

  • Place the butter in the bottom of the electric pressure cooker. Hit the sauté button. And adjust the temperature to normal. Allow the pressure cooker to get hot before proceeding to the next step.
  • Place the onion soup mix and flour in a baggie. Add the beef roast chunks (if the meat is very dry, drizzle it with a bit of water so the flour mixture will stick). Close and shake the bag to coat the meat.
  • Add the meat and sliced onions to the pressure cooker. Sauté on all sides until lightly browned.
  • Use a spatula to scrape the sides and bottom of the pot to loosen the brown bits.
  • Add the carrots and broth. Stir gently.
  • Close the pressure cooker, hit the pressure cooker button and adjust to 15 minutes.
  • Allow the pressure cooker to manually release for at least 10 minutes before swapping over to quick release.

Freezer Meal Directions:

  • Place the meat, onions, onion soup mix and flour in a large baggie. Zip and shake to coat.
  • Open the baggie and add the butter to the bag.
  • Add the carrots and broth to a second bag.
  • Lay both flat, squeeze out as much air as possible and use freezer tape to attach them.
  • Make a note on your label you'll need allow yourself 10 minutes to brown the meat before proceeding with this recipe.
  • Allow to defrost in the refrigerator overnight before cooking.
  • Freeze up to 8 weeks.
Tried this recipe?Let us know how it was!

Pin It for Later Crockpot Roast Beef Bites

  • Crockpot Beef Roast Bites
  • Beef Roast Bites in Crock Pot
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MORE Slow Cooker Beef Recipes!

 

 

Slow Cooker Beef & Bacon with Portabella Mushrooms [Instant Pot, Crockpot, Skillet, Freezer Options]

This slow cooker beef and mushroom takes it up a notch! And it’s SO versatile too! If you have 5 minutes, prep it for a great weeknight meal. If you have 15, turn it into a delicious recipe worthy of any date-night.

Slow Cooker Steak and Mushrooms

Crockpot Beef and Portabella Mushrooms with Bacon

Like I was saying earlier, this recipe can go from 5 to 20 minutes. It’s great using any one of the options listed down in the printable recipe.

Do what you can with the time you have. Serve it alone or over rice, pasta or potatoes. It’s well worth making!

Flank Steak Bacon And Portabella Mushrooms on a serving platter 

Slow Cooker Beef: Cuts for the Crockpot

If you follow Slow Cooker Kitchen…

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Snort! I had to. Shameless self-promotion is a necessity to pay the electric bill. So sorry, not sorry 😊

Anyways, if you follow SlowCookerKitchen.com OR know your slow cooker pretty well…you already know that cheap cuts of meat are awesome for crockpot cooking.

Why? Because the cheaper cuts of meat are tougher. The long, slow crockpot method cooks them into tender, juicy deliciousness!

Amazingly easy, kid friendly instant pot beef and mushroom! With slow cooker, stovetop, pressure cooker, & freeze ahead directions!

 Beef Tips or Flat Iron Steak in the Slow Cooker

For this recipe, you can use two totally different cuts of meat. Or really, you can use about any tough beef cut for this recipe.

But so far, I’ve used the two I am recommending. If you try something different when making this slow cooker beef and mushroom dish, let me know, please. I’d love to add your notes (with credit of course).

Anyway…thus far I’ve used beef tips AND flat iron steak to make this recipe. Both worked beautifully.

I also have made it using the three methods listed in the printable recipe. All 4 ways are delicious.

  • Beef tips and the 5-minute method are more of a weeknight or freezer meal.
  • Flat iron steak and the 20-minute prep method are more of a date-night affair.

Again, do what you can with the time you have. It’s yummy no matter how you do it!

 

Mushroom Substitutions for Crockpot Beef & Bacon Portabella

You can also sub out your mushrooms if you need to or want to do so. OR if you don’t like mushrooms, leave them out.

If you decide to leave out the mushrooms, I’d (personally) double my onions and slice them thin instead of diced them up. But that’s me. Do as you please.

But for us…we LOVE us some mushrooms. And I can generally find button and portabella mushrooms. So that’s generally what gets cooked with.

 

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Printable Recipe for Slow Cooker Beef and Bacon with Portabella Mushrooms

Recipe

Slow Cooker Steak and Mushrooms

Slow Cooker Beef and Bacon with Portabella Mushrooms

Gwen@SlowCookerKitchen
This is an incredibly delicious crockpot beef recipe. There are several options on cooking it. And it takes 5 to 20 minutes prep time. Read over the options, decide what you have time to deal with and proceed.
And don’t worry. The recipe is delicious no matter which method to choose. But the more time you can give it, the more flavor you’ll get at the dinner table.
Print Recipe Pin Recipe
Cook Time 8 hours
Servings 6 servings

Ingredients
  

  • 1 1/2 pounds lean stew beef or flat iron steak cut into thin ribbons
  • 1/2 package bacon cut into small pieces
  • 1- pound sliced portabella mushrooms
  • 1 cup diced onions optional
  • 4 cloves of garlic minced
  • 1/2 to 1 cup beef broth
  • 1/2 cup red wine
  • 3 tablespoons butter
  • 2 tablespoons cornstarch + 1/4 cup cold water
  • Himalayan salt and black pepper to taste

Instructions
 

Crockpot Directions:

  • Use 1 tablespoon of the butter to grease the inside of the slow cooker.
  • Place the beef in a baggie. Season with salt and pepper. Sprinkle with the cornstarch (disregard 1/4 cup cold water for crockpot). Shake vigorously to coat the meat.
  • Optional Second Step: Fry the bacon, onions and garlic in 2 tablespoons of butter over medium-high heat for 3 to 5 minutes. Onions will slightly caramelize. Add the beef and sear on all sides.
  • Pour contents of pan, including the meat drippings, into the crockpot.
  • Add the mushrooms and stir. Pour beef broth and wine over the top. Stir if needed to coat.
  • Cover and cook on low for 6 to 8 hours. High isn't recommended as the beef won't be nearly as tender.

Freezer Directions:

  • Place the beef in a freezer bag. Season with salt and pepper. Sprinkle with cornstarch. Shake well to coat. Set aside.
  • Place 2 tablespoons of butter, diced onions, garlic and diced bacon into a second baggie. Set aside. (Optionally you can cook this NOW, let it cool and bag it ready to go for when you cook this recipe later OR you can bake the bacon either with or without the onions and garlic). Do WHICHEVER method you want and have time for here. See recipe notes for more information.
  • Pour the mushrooms, wine and broth into the third baggie.
  • Stack the baggies and use freezer tape to tape them all together as we demonstrate in crockpot chicken pot pie.
  • Make a note on your label IF you didn’t precook the bacon that you’ll need to either cook it before proceeding with this recipe.

Stove Top Directions:

  • In a medium bowl, combine beef, wine, parsley, thyme and bay leaf. Let marinate for 3 hours.
  • Remove beef; strain and reserve marinade.
  • Heat the butter in a large saucepan over medium-high heat.
  • Sauté the diced onions, garlic and bacon until slightly the onions are slightly caramelized.
  • Add the beef and cook until evenly brown. Remove beef mixture. Set aside.
  • Slowly stir the beef broth into the pan drippings. Then add the reserved marinade.
  • In a separate dish, mix the cornstarch and 1/4 cup of cold water until well combined. Slowly pour into the beef broth mixture. Stir constantly.
  • Return the beef and onions to the pan. Stir in the mushrooms. Cover and simmer on low for 3 hours.

Instant Pot

  • Set to saute and melt butter. Add the bacon, garlic, and sliced onions. Brown 3-4 minutes on each side. Add beef and brown for 2 more minutes on each side.
  • Turn off the saute function. Drain grease but leave just a bit. Deglaze the bottom of the pot.
  • Add beef broth, mushrooms, and wine. Set to manual high 50 minutes. Natural release 15 minutes, then quick release.
  • Turn back to the saute function. Make a cornstarch slurry using the directions from the slow cooker method. Slowly add to the beef sauce. Stir until thickened.

Notes

Recipe Notes: If you decide to go with the crockpot version, you have 3 different options.
  1. You can do first seven steps for the stove-top directions. Then do your cook time in the slow cooker. Going this route will take you 10 to 15 more minutes but the results are delicious and completely worth the time.
  2. You can go with just the crockpot directions and do the optional step listed at the beginning. This will add 5 to 10 minutes to the easy recipe, but it will add a lot of flavor as well.
  3. You can use precooked bacon and toss everything in the crockpot (after you flour/cornstarch the beef). The onions will cook completely during the crockpot process. And the recipe is very good, but not as good as options #1 and #2 above.
Freezer Meal Notes:
  1. You can easily turn this into a freezer meal. Just purchase canned mushrooms or sauté them with the onions and garlic before freezing.
  2. You will need a 3 freezer safe baggies and freezer (or masking) tape for this freezer meal. Quart or gallon sized, depending on the quantity you intend to make. The quantities listed in this recipe will work with 3 quart-sized freezer baggies.
Tried this recipe?Let us know how it was!

Pin it for Later Options for Crockpot Beef Bacon & Portabella Mushroom

Slow Cooker Steak and MushroomsSlow Cooker Beef Bacon Portabella Recipe Slow Cooker Beef Bacon Mushroom

 

 

 

 

 

 

 

 

 

 

 

 

More Crock Pot Beef Recipes

If you like this recipe...here's a list of similar (or complementary) recipes. Enjoy!

 

Slow Cooker Hoppin John Black Eyed Peas and Ham Recipe

Hoppin John is a Southern thing. And it’s delicious too! And our version of this slow cooker hoppin John black-eyed peas and ham recipe couldn’t be easier or tastier!

I would say it’s a different version of the classic. But I can’t. And I might be wrong in saying that. But everywhere I looked, there is NO classic version. The only consistency seems to be there are peas, rice and some form of meat involved.

Slow Cooker Hoppin John Black Eyed Peas and Ham Recipe

So, if you consider the classic criteria for Hoppin John to be black eyed peas, a meat of some sort and rice… this hoppin John recipe is a classic one too 😊

We’re using four basic ingredients. And when I say basic, I do mean basic. This is the foundation and includes:

  • Ham
  • Black-eyed peas
  • Onion
  • Chicken Stock
  • Precooked rice

Now just those ingredients in and of themselves are going to give you a very easy, toss together hoppin John. From there, you just add the seasonings and spices you want.

We almost always add a bit of cayenne pepper and Himalayan salt. And it’s very good. Just like that. Adding garlic is never a bad option around here. And it’s added quite often as well.

Also, if you're going for a freezer meal OR intend to make this on the fly OR even if you're going to add it to your regular cooking rotation... making crockpot rice might be an excellent option for you.

Making rice is the slow cooker is very easy.

  • There's no baby-sitting.
  • It's almost impossible to burn.

And you can freeze it after it's cooked for several weeks.

Crock Pot Black-eyed peas and ham recipe

How to Cook Black Eyed Peas and Ham in a Slow Cooker

If you’re a bean fan. Or here I guess I should say a “pea” fan…you probably already know that your slow cooker can be your best friend. Slow Cookers are excellent for cooking just about any form of bean (or pea).

And they are excellent for just about any cheaper cut of beef, or pork. AND they can cook a whole host of things.

But for THIS article, we’ll focus on just slow cooker black-eyed peas and turning those black-eyed peas into a delicious slow cooker hoppin John recipe 😊

Video Slideshow for Slow Cooker Black Eyed Peas and Ham

How to Cook Different Kinds of Black-Eyed Peas in the Crockpot

Making black-eyed peas…or beans…or any other sort of peas…in your crock pot is not difficult. Not at all.

But what about all the different ways you can purchase black-eyed peas? What’s the difference and how do you deal with that?

I mean a can of black-eyed peas off the grocery shelf isn’t the same animal to tackle as a bag of dried black-eyed peas. And it isn’t the same thing as dealing with the frozen form OR the fresh ones from the farmer’s market (or the garden).

All those differently processed bean (and pea) types require different lengths of cooking time.

And it matters. Trust me. I ran into this last New Year’s. Because black-eyed peas for New Years is a southern traditional thing too.

In Search of Black-Eyed Peas

I’ve always bought either dried peas or canned peas in the past. Guess what? Nada. NONE. There wasn’t a bag of dried black-eyed peas OR canned black-eyed peas to be found! Not at the 2 local groceries. Not at the not-to-be-named-big-box-store. My only other option was to drive 25 miles.

And I REALLY didn’t want to deal with that. Not with dark coming on and a snow storm due any time. So, I found the assistant manager at the store I was currently in and asked him if he had any. Nope! Corporate hadn’t sent them any and no one had ordered them either.

Holy cow! I mean, I know Indiana isn’t “the south” but it isn’t THAT not south. Or maybe it is. I wonder now with that happening.

Anyways, Gary being the great guy he is, went in the back and looked around. He found me some frozen black-eyed peas. Hmmm. I never dealt with that before.

So, I bought 4 bags of them, so I could experiment on cooking times. That way, you guys wouldn’t have to deal trial and error… you could just go with it and enjoy the finished product 😊

Slow Cooker 4-Ingredient Hoppin John

Cooking Canned Black-Eyed Peas in the Slow Cooker

Canned black-eyed peas aren’t a huge big. They need a little spice (see that up above) and if you eat meat, then that too.

Past that, they need to cook for a while to pick up the flavors of whatever you cooked them with.

On low, 2 to 8 hours will cook the beans. But with adding onion to this recipe, you’ll need to cook it longer. On high, you aren’t going to get the same “melding of flavors” but if you’re in a hurry, 1 to 2 hours on high works too.

Making Frozen & Fresh Black-Eyed Peas in the Crock Pot

Now here is my new knowledge for you guys. And I’d never have thought it but it’s true…from cooking 4 batches.

Frozen black-eyed peas need to be treated the same as fresh black-eyed peas. I had no way of finding out how long the black-eyed peas I purchased had been blanched (If you don’t know…blanching is part of the food preservation process that suspends the naturally occurring enzymes in your food.

Blanching Fresh Black-Eyed Peas

Basically, if food isn’t blanched before freezing then it will lose taste, color and vitamins over time. And this article isn’t about that.

And though I know how to can AND how to can using my slow cooker in the process…I’ll not go into that.

If you’d like to read up on why, how and how long to blanch your fresh vegetables, both the University of Minnesota Extension and the National Center for Home Food Preservation have excellent tutorials written on the subject.

For fresh or frozen beans, you’ll need to cook them for 6 to 8 hours on low. I’ve never tried them on high, so I can’t give you a time there. If you try it, let me know and I’ll update the recipe.

Crockpot 4-Ingredient Hoppin John

How to Cook Dried Black-Eyed Peas in the Crockpot

And finally, dried black-eyed peas. Most times, this is the most economical method for purchasing beans and peas. They also store a long time and you don’t have to up freezer room. So, if you take the time to soak the dried peas/beans overnight you can save lots of money.

It’s nothing more than rinsing and soaking them beforehand. And it’s generally my method of choice. Here are the steps:

  1. Place the dried beans in a colander and rinse well. Remove any shriveled beans and little rocks you find. The little rocks used to freak me out…and they don’t show up as often as they did 20 years ago…but they still happen on occasion.
  2. Pour the rinsed and sorted beans into a large dish. Add 3 to 4 times the water as beans. So, if you are going to soak 1 cup of dried beans, use 3 to 4 cups of water.
  3. Cover the dish and set on the back of the counter overnight.
  4. Tomorrow morning dump the beans through your colander again. Rinse and proceed with cooking.

You’ll need to cook your pre-soaked dried black-eyed peas 8 to 12 hours on low to get a good flavor. And not just for flavor. You don’t want anything crunchy either. If the beans are old, they’ll need to cook longer to become tender.

I hope that sums up the different ways and how long and why to cook your crock pot black-eyed peas. If you have any more questions on the matter, please let me know.

NOW, here’s the recipe for our Slow Cooker Black-Eyed peas and Ham Recipe (aka: Slow Cooker Hoppin John). Enjoy! And again, holler if you’ve any questions 😊

Slow Cooker Hoppin John Black-Eyed Peas and Ham Recipe

Printable Crockpot Hoppin John Black-Eyed Peas Recipe

Recipe

Slow Cooker Hoppin John Black-Eyed Peas and Ham Recipe

Slow Cooker Black-Eyed Peas and Ham

Gwen@SlowCookerKitchen
This very traditional southern dish is also known as Hoppin John! That really just means slow cooked black-eyed peas with some sort of meat, then served over rice.
Served alone, it's a great side dish. Over rice, it's an excellently traditional southern crock pot meal! We've provided the option of freezer meal prep at the very bottom. And adding precooked, freezer-friendly crockpot rice is a great option.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 7 hours
Total Time 7 hours 5 minutes

Ingredients
  

  • 3 to 4 cups of leftover ham sausage, or beef (cut into bite-size pieces) (I used leftover ham)
  • 1 medium onion chopped
  • 3 15 ounce cans black-eyed peas, rinsed and drained
  • 2 10.75 ounce cans chicken stock
  • 1/2 teaspoon cayenne pepper or to taste
  • Salt and hot sauce as desired

Instructions
 

  • Mix all the ingredients in you slow cooker.
  • Cover and cook on low for 4 to 6 hours. You can cook this as long as 8 hours but the beans will become very soft. Sometimes it will take on the consistency of soup.

Freezer Meal Directions:

  • Pour all the ingredients in a freezer safe bag.
  • Lay flat, label and freeze for 6 to 8 weeks.
  • Make a note on your label you'll need cooked rice when you make this recipe.
Tried this recipe?Let us know how it was!

Pin It for Later Slow Cooker Black-Eyed Peas & Ham

Crockpot 4-Ingredient Hoppin John
Crockpot black-eyed peas and ham

Crockpot black-eyed peas and ham

Crock Pot Hamburger Soup Recipe: Tasty & Easy Delight

Why Use the Crock Pot to Make Hamburger Soup?

Are you wondering why your trusty crockpot is the secret ingredient to making this delectable Hamburger Soup recipe even more enticing? Well, we've got a list of benefits that'll have you dusting off your slow cooker in no time. Here's why this recipe shines in your crockpot:

  • Effortless Cooking: Your crockpot does the heavy lifting, allowing you to set it and forget it. No need to babysit the stove or oven.
  • Tender Meat: Slow cooking tenderizes the ground beef, making it melt-in-your-mouth delicious.
  • Enhanced Flavors: The low and slow cooking process melds the flavors of the ingredients, creating a rich and satisfying soup.
  • One-Pot Wonder: Throw all the ingredients into your crockpot, minimizing the need for multiple pots and pans.
  • Time-Saver: Perfect for busy days, this recipe lets you come home to a ready-to-eat meal.
  • Rich and Creamy: The addition of evaporated milk and shredded cheddar cheese creates a creamy and indulgent soup.

Hamburger Vegetable Soup

Ingredients for Crock Pot Hamburger Soup:

  • Ground beef
  • Carrots
  • Potatoes
  • Celery
  • Chicken broth
  • Evaporated milk
  • Shredded cheddar cheese
  • Garlic powder
  • Salt & Pepper
  • Cornstarch + Cold water

With these benefits and ingredients combined, your crockpot becomes the ultimate tool for crafting a hearty and flavorful Hamburger Soup that'll have your taste buds dancing with joy. Let's get cooking!

Hamburger Vegetable Soup

Freezer Meal Prep Directions for Hamburger Soup

You can turn your Crock Pot Hamburger Soup Recipe into a freezer meal, and it's a brilliant way to prep in advance for those busy days when you crave a delicious homemade soup without the hassle. Freezer meals are a kitchen superhero, and this recipe is no exception!

Freezer Meal Directions for Crock Pot Hamburger Soup Recipe:

Step 1: Assemble Your Ingredients

  • Prepare all the ingredients as you normally would for the recipe.

Step 2: Bag It Up

  • In a 1-gallon freezer-safe bag, toss in your cooked ground beef, diced vegetables, and chicken broth.

Step 3: Season (if Desired)

  • Add any seasonings you prefer at this stage or make a note on the bag for seasoning when cooking.

Step 4: Cheese on the Side

  • Place the shredded cheddar cheese in a separate sandwich bag. Then, toss that bag into the gallon freezer bag with the broth mixture.

Step 5: Label for Clarity

  • Label your freezer bag clearly, indicating that you'll need a can of evaporated milk and cornstarch when you're ready to cook. Don't forget to add the date, too!

Step 6: Remove Air

  • Squeeze out as much air as possible from the baggie before sealing it shut. This helps prevent freezer burn and ensures your ingredients stay fresh.

Step 7: Freeze for Later

  • Lay the filled and sealed bag flat in your freezer. You can keep it in the freezer for up to 3 months, so you've got plenty of time to plan your soup night!

Step 8: Ready to Cook

  • When you're ready to enjoy your Crock Pot Hamburger Soup, take the bag out of the freezer and let it defrost in the refrigerator overnight if possible. This allows for even cooking and melding of flavors.

Step 9: Cook It Up

  • Once defrosted, follow the cooking directions as mentioned earlier in the recipe. Whether you prefer your slow cooker, stovetop, oven, or even your Instant Pot, these freezer meal directions will work seamlessly for all cooking methods.

So, whether you're a "prep ahead" pro or just looking to simplify mealtime, these freezer meal directions have got you covered. Your future self will thank you for this tasty and time-saving trick!

Tips for Making Crockpot Hamburger Soup Faster

So, lots of times, time is an issue. And you need all the shortcuts you can get. Here are a few to help out with those times:

Creamy crockpot hamburger vegetable soup

  • Purchase a 16-ounce bag of frozen mixed vegetables to substitute for the carrots and celery. You might get green beans in the mix too, but that’s quite alright. It still works great! Psst…use half for this recipe, freeze the rest OR double the recipe.
  • Purchase the old-fashioned square-cut hash brown potatoes or use canned potatoes. Canned potatoes come whole, sliced or diced. They are a great shortcut when you don’t have time to deal and dice.
  • Cook your ground beef OVERNIGHT right in the crockpot! Freeze in portions and have it for whatever other recipes you need too!

Ground Beef Vegetable Soup

Tips for Healthier Slow Cooker Hamburger Soup

And sometimes, you want to do healthier instead of quick and easy. And that’s a great option too. But healthy to one person, doesn’t always work for another.

And I mean dietary restrictions. Allergies. Weight loss needs. Blah blah. So, this is a list of tips for different types of healthier options. If you have any more, let me know and I’ll add them.

  • Substitute white sweet potatoes for regular Russet or Yukon potatoes. Yep, they exist, and they are really good too!
  • Use Himalayan salt instead of regular table salt. There are multiple health benefits for using Himalayan salt.
  • If you are on the keto diet you can have this recipe with a bit of modification:
    • Substitute cauliflower or cauliflower rice for the potatoes. If you use half and half, you’ll still get both a chunky and creamy consistency to your soup. And yes, you can still freeze it.
    • Use half heavy cream and half filtered water to substitute for the milk in this recipe. You can use whole cream as well if you’d prefer.

Slow Cooker Hamburger Vegetable Soup

And let me clarify, please. I do NOT mind requests, questions, or correspondences. I like them. But I don’t want to hold someone up when they need something if I don’t happen to be around my computer either.

And now on to the recipe…

Slow Cooker Hamburger Vegetable Soup Video

Here’s the video/slideshow for those who prefer watching to reading. It’s 22 seconds long. So, you can watch it quickly, click here to jump to the printable recipe…and hop to the rest of your day.

Don’t forget to sign up for our newsletter first though! You can get our news, menus and recipes delivered right to your inbox. That’ll save you a ton of time too!

Printable Recipe for Creamy Hamburger Vegetable Soup

Recipe

Creamy Ground Beef Vegetable Soup

Creamy Hamburger Vegetable Soup

Gwen@SlowCookerKitchen
This creamy crockpot hamburger vegetable soup absolutely hits the spot on cold winter days! It's delicious, easy, budget-friendly excellence.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course Crockpot, Slow Cooker, Soup
Servings 6

Ingredients
  

  • 1 1/2 pounds ground beef fried and drained
  • 2 cups carrots diced
  • 2 cups potatoes diced
  • 3 stalks celery diced
  • 4 cups chicken broth
  • 1 can evaporated milk
  • 2 cups shredded cheddar cheese
  • 2 teaspoons garlic powder
  • Salt & Pepper to Taste
  • 2 tablespoons cornstarch + 1/4 cup cold water

Instructions
 

  • Prep the vegetables. Fry and drain the ground beef.
  • Toss the prepped hamburger, vegetables and broth in the slow cooker.
  • Cover and cook on low for 5 hours. Or high for 2 1/2 to 3 hours.
  • 30 Minutes Before Serving:
  • Stir the soup. And turn the crock pot to high.
  • Slowly stir in the evaporated milk and shredded cheese.
  • Add your seasonings. Cover while you’re working on the slurry.
  • Cornstarch Slurry: Mix the cornstarch with the 1/4 cup of cold water, stir to mix well.
  • As soon as the cheese has melted, stir in the cornstarch slurry.
  • Cover and allow to cook on high until the soup thickens a bit. About 20 minutes.
  • Add salt and pepper as needed.
  • Top with more shredded cheese, croutons, sour cream, etc. Serve with rolls.

Freezer Meal Directions:

  • Dump the cooked ground beef, vegetables and broth in a 1-gallon freezer safe bag.
  • Add the seasonings now if desired or make a note on your freezer label.
  • Place the shredded cheese in a sandwich bag and toss that bag in the gallon freezer bag with the broth mixture.
  • Make a note on your freezer label you'll need a can of evaporated milk and cornstarch when you're making this recipe.
  • Lay flat, label and freeze for up to 3 months.

Freezing Leftovers:

  • Freeze the cooled leftovers in portion sized canisters or freezer bags.
  • Use within 6 weeks.
  • Note: There may be some separation. Just allow to defrost completely and stir well to reincorporate.

Notes

  • You can save some time by purchasing frozen and/or canned vegetables for this recipe.
  • You can also save yourself some time by making a big batch of our make ahead ground beef OVERNIGHT, freezing and using as you need it.
  • We've supplied multiple substitutions for dietary restrictions and preferences.
  • Freezer Meal Note: Substitute frozen old-fashioned potatoes for the fresh potatoes. OR make sure they are completely covered with the broth to avoid rubbery textures and discoloration.
Tried this recipe?Let us know how it was!

Q&A: Your Crock Pot Hamburger Soup Questions Answered

Do you have any questions related to our Crock Pot Hamburger Soup Recipe? We've got you covered with answers to your most pressing questions:

Q1: Can I make this soup on the stovetop instead of in a crockpot?

  • Absolutely! To make it on the stove, brown the ground beef in a large skillet over medium-high heat, then transfer it to a pot with the other ingredients. Simmer until the vegetables are tender.

Q2: Can I use ground turkey instead of beef?

  • You sure can! Ground turkey is a lean and healthy alternative that works great in this recipe. Just swap it out for the ground beef.

Q3: Can you recommend a hearty side dish to pair with this soup?

  • Of course! A slice of crusty bread, garlic toast, or even a side salad complements this soup beautifully. It's all about your personal taste.

Q4: How long does it take to cook this soup in a crockpot?

  • Cooking time in a crockpot typically ranges from 6-8 hours on low or 3-4 hours on high. The low and slow method allows the flavors to meld together beautifully.

Q5: Can I freeze this soup for a delicious meal on a cold day?

  • Absolutely! This soup freezes wonderfully. Follow our freezer meal directions, and you'll have a tasty meal ready to go whenever you need it.

Q6: Are there any variations for dietary preferences or food allergies?

  • Yes, we've provided multiple substitutions in the recipe for dietary restrictions and preferences. Feel free to adjust based on your needs.

Q7: Can I use tomato paste or tomato sauce instead of diced tomatoes?

  • Certainly! Tomato paste or sauce can be used, but you may need to adjust the quantity to achieve your desired tomato flavor.

Q8: Is this recipe a family favorite for picky eaters?

  • It's known to be a family favorite! The combination of ground beef and hearty vegetables in a creamy broth is a crowd-pleaser, even for picky eaters.

Q9: How do I prevent excess grease in the soup?

  • Browning and draining the ground beef before adding it to the soup helps reduce excess grease. Choosing lean ground beef also helps.

Q10: Can I make this soup in advance for the next day?

  • Absolutely! Prepping the soup the night before and storing it in the refrigerator allows the flavors to meld even more. Just remember to add the cheese and evaporated milk before heating.

Q11: Can I customize the vegetables in this soup based on what I have in my fridge or what's available at the grocery store?

  • Absolutely! This recipe is versatile, so feel free to mix and match vegetables to your liking. Bell peppers, zucchini, or even corn can be fantastic additions.

Q12: Can I substitute ground chicken for ground beef for a lighter version of this hearty soup?

  • Certainly! Ground chicken is a lean and healthy alternative. It pairs wonderfully with the other ingredients and offers a unique flavor profile.

Q13: How can I store leftovers in an airtight container for maximum freshness?

  • To keep your leftovers fresh, transfer the soup to an airtight container and store it in the refrigerator for 3-4 days. It's perfect for reheating when you need a quick meal.

Q14: What can I do with the remaining ingredients in my kitchen after making this soup?

  • Get creative! Leftover ingredients like Worcestershire sauce and tomato paste can be used in various recipes. Freeze the extra tomato paste, toss the sauce in the refrigerator, experiment with new dishes, and discover more culinary delights.

Q15: Are there any other classic soup recipes similar to this one that I can explore?

  • Definitely! If you're a fan of hearty soups, you might check out our list of crockpot soup recipes. You'll have lots of options for creamy, dreamy goodness.

Q16: Can I prepare this recipe with minimal effort in a Dutch oven?

  • Absolutely! A Dutch oven is an excellent alternative for this recipe if you prefer a stovetop approach with minimal effort.

Q17: Are there any tips for achieving perfectly tender potatoes that are neither mushy nor undercooked?

  • To achieve tender, but not mushy, potatoes, try cooking them until they are "al dente." This means they should be firm to the bite but not crunchy.

Q18: What's the ideal way to store this soup for longer-term enjoyment?

  • If you'd like to store this soup for longer periods, consider freezing it in a freezer-safe container. It's perfect for those busy weeknights when you need a quick and delicious meal.

Q19: Can I use different types of potatoes like red or russet potatoes in this recipe?

  • Absolutely! Red potatoes or russet potatoes work just as well. They add their unique texture and flavor to the soup, making it your own special creation.

Q20: Is there anything special I should know about reheating this soup on busy weeknights?

  • Reheating is a breeze. Simply take it out of the fridge or freezer, and reheat it on the stove or in the microwave. It's perfect for those evenings when time is of the essence.

We hope these answers make your Crock Pot Hamburger Soup journey even more enjoyable. Feel free to explore the delicious possibilities and make this recipe your own!

Pin it for Later Options for Crock Pot Hamburger Vegetable Soup

Slow Cooker Hamburger Vegetable Soup

Crock Pot Creamy Hamburger SoupCrock Pot Hamburger Vegetable Soup Crockpot Creamy Hamburger Vegetable Soup

Crockpot Cabbage & Mushrooms

If you’re in the mood for a deliciously easy side dish…try this crockpot cabbage and mushrooms! It’s VERY simple, freezes well and prep time takes about 5 minutes.

Crockpot Cabbage and Mushrooms

Crockpot Cabbage and Mushrooms

‘Tis the season for cabbage! Nope, not really. Not yet anyway. That’s in mid-February. Yes, cabbage has its own day. National Cabbage Day is Feb 17th according to National Day Calendar.

But something about cold weather makes me want cabbage. And soup. And soup doesn’t just get a day. Soup gets a whole month in January! But that’s another story, today is all about making cabbage in the slow cooker…

Easy Slow Cooker Cabbage

Slow Cooker Side Dishes

There are MANY side dishes you can cook in your crockpot. Just about anything you can cook in the oven, on top the stove or in a pressure cooker. There’s a version of it for the slow cooker too. And crockpot veggie dishes are no exception.

And this slow cooker cabbage recipe turned out very well. The mushrooms changed it up from being “just cabbage”. And the spicy mustard adds a bit of a twist.

Slow Cooker Cabbage & Mushrooms

Spicy Mustard Options

The type of mustard you use is going to determine a lot about the taste of this dish. And there are a lot of different types of mustard. I read up on this a little bit. And I couldn’t find a specific number of “kinds”.

Yeah, I’m a nerd that way. I like to know weird things like that. But nope. Not this time. No real answer for “how many kinds of mustard are there”.

I suppose it’s because there are so many ways to process mustard seeds and so many varieties of mustard, there can be a new combination made any time. So, there are LOTS of options. Lots and lots!

So, in my opinion, the best bet is to choose one you either:

  • Already have in the refrigerator and like
  • Have eaten previously and liked

Because the wrong mustard is going to kill this crockpot cabbage dish. Or any dish really. So, try it on a sandwich or a brat or something before you do this dish. One sandwich would be better than a full crockpot of cabbage to toss.

Slow Cooker Cabbage and Mushrooms Video

For those that prefer to watch the process instead of reading about it, here you go. Also, don’t forget to grab the crock pot cabbage and mushrooms printable.

Printable Crock Pot Cabbage and Mushrooms Recipe

Recipe

Easy Slow Cooker Cabbage

Crockpot Cabbage and Mushrooms

Gwen@SlowCookerKitchen
This crockpot cabbage & mushrooms is a very easy side dish. The mushrooms and carrots add extra veggies. The mustard adds a delicious twist to the sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 hours
Total Time 10 hours 10 minutes
Servings 6

Ingredients
  

  • 1 medium head cabbage shredded
  • 1 1/2 cups shredded carrots
  • 1- pound mushrooms washed and sliced in half
  • 3 tablespoons butter
  • 2 cups chicken broth
  • 1/4 cup spicy mustard any type
  • Salt & Pepper to Taste

Instructions
 

  • Use the butter to grease the inside of the crockpot insert. Leave the remainder inside the crock.
  • Add the broth and mustard. Whisk to mix.
  • Toss in the cabbage, carrots and mushrooms. Stir well.
  • Cover and cook on low at least 6 hours. Up to 10 hours. High isn’t recommended, unless you prefer crunchy cabbage.

Freezer Directions:

  • Cook as directed above and allow to cool completely.
  • Freeze in freezer safe bags or canisters. Freezer time is 6 to 8 weeks.
Tried this recipe?Let us know how it was!

Pin It for Later Slow Cooker Cabbage and Mushrooms Recipe

Deliciously Easy Crockpot Cabbage Crockpot Cabbage and Mushrooms Crock Pot Cabbage with Mushrooms

Crockpot Sour Cream Chicken Breast Recipe

This crockpot sour cream chicken breast recipe is one of the easiest, tastiest ways to make chicken in your crock pot. And it’s freezer friendly and you get both slow cooker and oven directions.

5-Ingredient Crock Pot Sour Cream Chicken

Slow Cooker Sour Cream Chicken Breasts

And you only need 5 ingredients:

  • Chicken Breasts
  • Cream of Celery Soup
  • Sour Cream
  • Celery
  • Ranch Seasoning

Easy Crockpot Sour Cream Chicken

How to Make Sour Cream Chicken Breasts in the Crockpot

In the world of easier recipes, this one is towards the top. It’s tasty and it’s easy to prep. AND if you forget to toss this one in the slow cooker on your way out the door…no worries! Because you get oven directions for it too.

Sauce for Sour Cream Chicken Breasts

The sauce for this crockpot chicken breasts recipe is very simple. You just whip together the ranch seasoning, cream of celery soup and the sour cream.

And the sauce is freezer friendly too. We’re going to pour it into its own little baggie. Why? Because occasionally, ingredients will separate when frozen then defrosted.

BUT that’s not a big issue. Since you’re putting it in its own little baggie, all you need to do is knead the bag a little bit and the sauce will remix.

Homemade Ingredients for Sour Cream Chicken

Quick and easy slow cooker recipes are awesome. And when you combine it with freezer cooking, you never have to worry about having a home cooked meal.

But there are times when you have a little extra time. Or dietary restrictions. And you need (or want) to make your ingredients from scratch.

Easy Crockpot Sour Cream Chicken

And you can make BOTH the ranch seasoning AND the cream of celery soup from scratch. Both are very simple to prepare.

Even better, the homemade ranch seasoning can be stored in an air-tight container for many months. If humidity is high in your area, just fold up a piece of paper towel and toss it in the canister. This will help absorb any excess moisture. And it will keep your homemade ranch seasoning as a powder, instead of a block 😊

So, 2 tablespoons of your homemade ranch seasoning will equal a packet you purchase in the store.

2 tble homemade = 1 purchased packet

Homemade Ranch Seasoning

And that homemade cream of celery…well, it’s freezer friendly. So you can make up quite a lot, freeze and use as you need it.

So, making your own homemade ingredients is very easy on this one. No more than 10 minutes to make both!

Then you place the chicken breast in the crockpot (butter it lightly first), toss on the diced celery and pour the sauce over the top.

Video for Sour Cream Crock Pot Chicken Breast Recipe

And here’s the video/slideshow. Don’t forget to grab the printable recipe. Cheers! Holler if you need some help.

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Printable for Sour Cream Crockpot Chicken Breasts

Recipe

5-Ingredient Crock Pot Sour Cream Chicken

5-Ingredient Sour Cream Chicken Breast Recipe

Gwen@SlowCookerKitchen
These crockpot sour cream chicken breasts are not only tasty...they are easy too! Prep time is less than 5 minutes. And it's freezer friendly as well.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 35 minutes
Servings 6 servings

Ingredients
  

  • 6 skinless boneless chicken breast halves
  • 1 10.75 ounce can condensed cream of celery soup
  • 1 16 ounce container sour cream
  • 2-4 tablespoons ranch seasoning
  • 4 ribs of celery washed and diced

Instructions
 

Crockpot Directions:

  • Lightly butter or oil the slow cooker insert.
  • Use a large bowl to mix the soup, sour cream and ranch seasoning until well blended.
  • Place the chicken breasts in the bottom of the slow cooker. Sprinkle with celery.
  • Pour the soup mixture over the top.
  • Cover and cook on low for 5 to 6 hours.

Freezer Directions:

  • Dump the soup, sour cream and ranch seasoning into a 1 gallon zippable bag. Close and knead ingredients to mix.
  • Open the bag and toss in the chicken breasts and diced celery.
  • Lay flat, remove as much air as possible and label.
  • Freeze for up to 6 weeks. Defrost in the refrigerator overnight before cooking.

Oven Directions:

  • Preheat oven to 350 degrees.
  • Place chicken in a 9x13 inch baking dish. Sprinkle with diced celery.
  • In a large bowl combine the soup, sour cream and ranch seasoning.
  • Mix together and pour over chicken; spread out evenly.
  • Cover baking dish with aluminum foil and bake in preheated oven for 60 minutes.

Notes

Freezer Meal Note: Sometimes the sour cream will start separating from the soup mixture when this is defrosting. Don't worry! Just whisk it together right in the crockpot.
Tried this recipe?Let us know how it was!

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Crockpot Sour Cream Chicken Breasts Slow Cooker 5-Ingredient Sour Cream Chicken Breasts 5-Ingredient Crock Pot Sour Cream Chicken Crockpot Sour Cream Chicken Breasts

 

 

 

 

 

 

 

 

 

 

 

 

 

More Easy Crock Pot Chicken Breast Recipes

Easy Crockpot Taco Soup Recipe

This easy crockpot taco soup recipe is delicious! It’s mild enough for kids, but just spicy enough not to be boring. Freezer friendly before or after cooking.

 Easy Slow Cooker Taco Soup

Slow Cooker Taco Soup

It’s always great to have a meal in reserve. One of those things you can pull out on days you just do not have time to cook…or just plain don’t want to. OR you have unexpected guest show up. There's always a whole host of reasons. You get me, time…time…time.

And this easy crockpot taco soup recipe is one of those grand recipes. Happily, it only takes 10 minutes to prep it. That’s for the slow cooker, for the stove top OR for the freezer.

Making Taco Soup in the Crockpot

You can do this recipe very easily on the stovetop. Just fry the ground beef and onions, drain…toss in the remaining ingredients. Stir and simmer. Very simple. Very fast.

But making this taco soup in the crockpot will give it more flavor. The tastes have the time to meld and combine. And (as with most all Slow Cooker Kitchen’s recipes, there is very little or no babysitting!

Time Saving Tips for Making Crockpot Taco Soup

Here are a few short cut ideas. For those days/weeks/months that time is at a premium.

Deliciously Easy Slow Cooker Taco Soup

Homemade Taco Seasoning for Slow Cooker Taco Soup

Saving time is great. But saving money is too. And you can make your own taco seasoning with just 5 minutes and 9 ingredients.

You can put it through a blender to get a super crushed consistency like the prepackaged kind. And it stores beautifully for several months.

Video for Easy Crock Pot Taco Soup

Here’s the video/slideshow for making our easy slow cooker taco soup. Make up a big batch and freeze it using our printable recipe.

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Printable Recipe for Easy Crockpot Taco Soup

Recipe

Easy Slow Cooker Taco Soup

Easy Crockpot Taco Soup Recipe

Gwen@SlowCookerKitchen
This easy crockpot taco soup recipe is delicious! It’s mild enough for kids, but just spicy enough not to be boring. It’s freezer friendly before or after cooking. And you can cook it using your slow cooker or on the stove-top.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings 6 servings

Ingredients
  

  • 1 pound ground beef or use slow cooker make ahead ground beef
  • 1 onion chopped
  • 2 bell peppers
  • 2 15-ounce cans kidney beans with liquid
  • 1 15-ounce can whole kernel corn with liquid
  • 1 8-ounce can tomato paste
  • 2 cups water or beef broth
  • 2 14.5-ounce can peeled and diced tomatoes
  • 1 4-ounce can diced green chile peppers
  • 1 1.25-ounce package taco seasoning mix or 2 tablespoons homemade taco seasoning

Instructions
 

Crock Pot Directions:

  • In a medium skillet, cook the ground beef and onions until browned over medium heat. Drain, and set aside.
  • Place the ground beef mixture, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker.
  • Mix to blend and cook on low setting for 6 to 8 hours. Or high for 3 1/2 to 4 hours.

Freezer Meal Directions:

  • Cook the ground beef or medium heat until cooked through and no longer pink. Set aside to cool.
  • Dump the tomato paste, diced tomatoes and taco seasoning into a large, freezer-safe bag. Close and knead to mix.
  • Open the bag and toss in the remaining ingredients.
  • Lay flat, label and freeze for up to 3 months.

Freezing Leftovers:

  • There’s nothing special to freezing these leftovers. Just allow the soup to cool and pour into a large freezer bag or any freezer safe canister you desire.
  • Label and freeze for up to 6 weeks.

Stove Top Directions:

  • Use a large skillet to fry the ground beef and onions over medium heat until the beef is no longer pink, and the onions are translucent. Drain the grease.
  • Pour the tomato paste and diced tomatoes into the skillet. Add the taco seasoning. Stir well.
  • Turn heat to low and add the remaining ingredients and stir to combine.
  • Cover and cook on low for 20 minutes.

Notes

Save yourself even more time by using our make ahead ground beef. And save yourself some money by making our homemade taco seasoning.
Tried this recipe?Let us know how it was!

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Easy Slow Cooker Taco Soup

Deliciously Easy Slow Cooker Taco Soup

Easy Slow Cooker Taco Soup

Crockpot Taco Soup

More Easy Taco & Mexican Slow Cooker Recipes

Crock Pot Chicken and Rice

Here’s a delicious crock pot chicken and rice casserole dish that the family will LOVE. It only takes 6-8 ingredients and about 10 minutes to toss in the slow cooker… LESS if you opt for using chicken tenders instead of whole chicken breasts 😊

Crock Pot Chicken and Rice Casserole! Freezer friendly with stove-top AND oven directions provided too.

This is a yummy casserole that goes over well with the whole family. It’s very easy to make and you can use it as a freezer meal too!

Crock Pot Chicken and Rice

Notes for Slow Cooker Chicken and Rice Casserole

Oven Baked Chicken & Rice Casserole

This recipe can be made in your crockpot. Obviously 😊 BUT you can also turn this exact same dish into an oven meal.

The only difference is you’ll need to add another ½ cup of broth (or water) per recipe shown below.  What I mean by that is if you double the recipe, then add a whole cup.

AND you’ll need to use a covered dish or cover your oven-safe dish with aluminum foil. I’ve never personally had any luck making it without the dish being covered…the rice doesn't cook well without the dish being covered somehow.

No matter how well you have the rice submerged, some will pop out. Then, that part will remain crunchy (ugh). So it's best to either use a covered baking dish or cover an oven-safe dish with foil.

Bake it at 350 degrees for about an hour. Then 20 minutes before suppertime, remove the lid (or foil) and add the topping. Bake until your topping just starts to turn brown and serve.

Crock Pot Chicken and Rice Casserole! Freezer friendly with stove-top AND oven directions provided too.

Stovetop Version of Chicken and Rice Casserole

You can also make this meal on the stovetop too! Again, you’ll need that extra liquid I talked about up above.

On the stovetop, you’ll need to use an oven-safe skillet. Cast iron works. And though I don’t own any, my Mama says those copper ones that are all the rage now are oven safe too. If you don’t have an oven-safe pan, just top the dish with cheese instead of the breaded mixture.

So, for the stovetop version, first off, you’ll be browning the chicken. But just for 4-8 minutes. That time will vary depending on how large your chunks of chicken are cut.

The chicken shouldn’t be completely cooked. AND you can also totally skip with step if you dice up the chicken into bite-sized pieces. Do whichever you prefer.

Next, you’ll need to do step #4 from the printable recipe but toss in the rice at the same time. Plus, that extra liquid.

Mix it with your chicken in the skillet. Cover and bring to a boil.

Crock Pot Chicken and Rice Casserole! Freezer friendly with stove-top AND oven directions provided too.

Lower the heat to low-medium and cover again. Allow it to cook for 25 to 30 minutes. Stir every 5 minutes or so after the first 10 minutes.

10 minutes before serving mix the melted butter, bread crumbs and the last half of the cheese. Smooth this mixture onto the casserole.

Place under the broiler for 5 to 8 minutes. Or just long enough to slightly brown the topping.

So, now that we’re done with the alternate versions…here’s the recipe for CROCK POT chicken and rice. Enjoy! And holler if you’ve any questions 😊

Printable for Crock Pot Chicken and Rice

Recipe

Crock Pot Chicken and Rice Casserole! Freezer friendly with stove-top AND oven directions provided too.

Crock Pot Chicken and Rice

Here is a delicious crockpot chicken and rice casserole! AND get this…it’s freezer friendly AND cooks in the slow cooker, on the stovetop OR in the oven
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Course Crock Pot, Main Course
Cuisine Casserole, Comfort Food
Servings 8 servings

Ingredients
  

  • 1 to 1 1/2 pounds boneless skinless chicken breasts (or use chicken tenders and save yourself a step)
  • 1 can cream of chicken soup or make your own
  • 2 to 3 cups chicken broth (or water, or a mixture of the two)
  • 1 12-16- ounce bag frozen peas and carrots
  • 1 to 2 cups shredded cheddar cheese
  • 2 cups long-grain rice uncooked (not instant)
  • Salt & Pepper to Taste

Optional Breaded Topping:

  • ¾ cup seasoned bread crumbs
  • 3 tablespoons butter melted

Instructions
 

  • Spray, butter or grease your slow cooker insert
  • Dice your chicken into chunks.
  • Toss in the rice, meat, then the vegetables.
  • Mix the creamed soup, broth, half the shredded cheese, and water. Add salt and pepper as desired and pour it over the ingredients in the slow cooker.
  • Quash down the rice so it's under the liquid (if necessary, add just a little more water so it's submerged
  • Mix the bread crumbs and melted butter. Add the cheese and stir well.
  • Spread the mixture over the crock pot ingredients.
  • Cover and cook on low for 5 to 6 hours, or high for 3 to 4. Check the rice for doneness if you're cooking it on high. It may need a bit longer.

Freezer Meal Directions:

  • Note: You can dice the chicken before assembling your freezer meal or you can use chicken tenders and skip the dicing part.
  • Place the chicken and vegetables in the large baggie.
  • Pour half the cheese, the soup, and the chicken broth over the top, lay flat. On this step, you can add the water now or make a note on your baggie that you’ll need to add it when cooking. Your choice.
  • Squeeze out as much air as possible and place the labeled side down on the counter. This is so you’ll be able to see your notes after taping everything together.
  • Place the rice in a separate baggie and stack on top the first baggie.
  • Place the second half of the cheese, the breadcrumbs and the butter in a third bag. Use freezer tape to secure it all together.
  • Flip it over and label it with its name, the date and any notes you need to. Freeze up to 6 weeks.
Tried this recipe?Let us know how it was!

 

 


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  • Crock Pot Chicken and Rice Casserole! Freezer friendly with stove-top AND oven directions provided too.
  • Crock Pot Chicken and Rice Casserole! Freezer friendly with stove-top AND oven directions provided too.
  • Crock Pot Chicken and Rice Casserole! Freezer friendly with stove-top AND oven directions provided too.

MORE Crock Pot Casserole Recipes!

If you like the idea of using your slow cooker for casseroles OR you're interested in freezer cooking... you might want to check out our full listings.

Polish Sauerkraut Soup (Polish Kapusnyak)

This is a delicious polish sauerkraut soup called Kapusnyak. It's very easy to make and VERY tasty too.

You can use any sort of 'kraut you prefer. But the milder taste of the refrigerated version you can get in the health food section...that one seems to work better for this recipe.

Slow Cooker Sauerkraut Sausage Soup

Polish Sauerkraut Soup

What Kind of Sauerkraut Works Best?

I’m not recommending one particular brand. Just one that’s canned and refrigerated. Fermented types are better for you and are much milder tasting.

Bubbies Sauerkraut is delicious. I’m not saying it’s your only option, it isn’t. But I try to get it whenever I can.

The brands in the glass jars that aren’t refrigerated…those seem to be the next best. Those versions are fermented, so they aren’t as good for you. BUT several of those brands don’t have nearly as much salt. And they have a fresher taste.

My personal last choice is the tin can version of sauerkraut. Very seldom do I purchase this version anymore. If and only IF it is the only type available, I’ll sometimes get it. Sometimes I’ll just change our menu.

If you get the tin-can version of sauerkraut I’d recommend rinsing it a couple times to remove the brine (the liquid). That will remove a lot of the “too salty” from your recipe…and from your diet.

Crockpot Sauerkraut Soup

Exploring Fermented Foods

I’ve gotten very interested in fermented foods as of late. Stomach issues and weight gain started that journey, but my fascination has grown as I’ve studied up on the subject.

And you may or may not know…or even care…but you can make your own fermented foods too. It’s been done for thousands of years. And was one of the ways people preserved foods before electricity.

I haven’t been brave enough to try making my own ferments yet. But I’m close…more updates on this soon!

Slow Cooker Polish Sauerkraut Soup can be made with any sort of leftover pork meats

Different Kinds of Sauerkraut

You may or may not know this. I didn't for years. But then again...I didn't have the web in my pocket. Nor were healthier foods, probiotics, and the like discussed or worried about.

Anyways, there are all sorts of sauerkrauts out there. All sorts of spices and herbs can be added for different flavors. AND then you’ve got the different preservation methods too…

I’m talking about canned versus pickled versus fermented versions here. And this isn’t a health food blog or anything, so I am not gonna preach about it.

BUT I do encourage you to look into the benefits of fermented foods. Fermented sauerkraut is very good for you. AND it tastes amazing!

Crock Pot Kapusnyak is a Polish Sauerkraut Soup made with fermented sauerkraut

Printable for Slow Cooker Polish Sauerkraut Soup

Recipe

Slow Cooker Sauerkraut Sausage Soup

Slow Cooker Polish Sauerkraut Soup (Crock Pot Kapusnyak)

You can use any sort of pork meat when making this traditional polish sauerkraut soup. Given you’re making it in the slow cooker, it can be raw or cooked. So it’s a great option for leftover pulled pork or ham.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Course Crock Pot, Crockpot, Soup
Cuisine Slow Cooker
Servings 4

Ingredients
  

  • 1/2 pound pork meat any sort (I used cooked ground pork...like ground sausage but much milder)
  • 4 to 6 cups chicken broth
  • 1 medium onion diced small
  • 1 large potato peeled and diced
  • 1/2 cup carrots shredded or diced
  • 1 15- ounce can diced tomatoes
  • 3 cups sauerkraut
  • Lots of minced garlic okay, to taste
  • Pepper to taste

Instructions
 

  • Combine all the ingredients in the slow cooker.
  • Cook on low for 5 to 6 hours. Or until the potatoes and carrots are tender.
  • If cooking on high, cook at least 3 1/2 hours.

Freezer Meal Prep:

  • Combine all the ingredients in a 1-gallon freezer bag.
  • Squeeze out any excess air.
  • Label and freeze up to 3 months.

Alternate Freezer Meal Prep:

  • If you need to save space in the freezer just make a note on your freezer bag you'll need the chicken broth when you make the recipe.
  • You'll save on freezer space and the chicken stock/broth can live in the pantry until you're ready for it.

Notes

If you aren’t able to find fermented sauerkraut or even the canned, glass jar version…which is the second best…and need to get the tin-can sauerkraut…make sure and rinse it a couple times before using it in your recipe.
Tried this recipe?Let us know how it was!

 Crock Pot Kapusnyak is a Polish Sauerkraut Soup made with fermented sauerkraut

Pinterest Options for Crock Pot Kapusnyak

 

Slow Cooker Polish Sauerkraut Soup is made with fermented sauerkraut and is freezer friendly

Crockpot Kapusnyak is a Polish Sauerkraut Soup and delicious

Slow Cooker Polish Sauerkraut Soup is a version of Polish Kapusnyak and made with fermented sauerkraut

Slow Cooker Red Beans & Rice with Sausage

If you’ve been looking for absolutely delicious red beans & rice and sausage recipe… here, you go! It’s just like the one I grew up eating BUT modified for the slow cooker.

All the traditional recipes I’ve seen…and the ones I grew up eating…were made on the stove. Which makes the creaminess of the beans absolutely delicious! But sadly, that’s after several, SEVERAL hours.

But there’s no need for all that babysitting. None. Your slow cooker can still get you the creamy consistency. But a LOT of the work is taken over by your crockpot.

Close up of slow cooker red beans and rice with sausage

Authentic Louisiana Red Beans & Rice w Sausage

Notes About Making Red Beans & Rice

What Type of Sausage

What type of sausage you use is up to you. Again, with the traditional version…andouille sausage is mostly what I’ve seen there.

Some folks don’t care for it. We do. We personally love it. But it’s not for everyone.

So, if you don’t, OR you simply can’t find it, you can easily substitute regular smoked sausage or kielbasa. Whichever your preference.

Slow Cooker Red Beans and Rice with Sausage

 

Why Add Ham?

This recipe also calls for both sausage and ham. Again, that’s traditional red beans and rice. You don’t have to go that route. You can just as easily make it with a couple cups more of sausage instead of adding the ham.

BUT it’s a GREAT use for a leftover ham hock. I know, I KNOW. Ham’s a traditional meal too. But usually for the holiday season.

Crock Pot Ham makes a great homemade lunch meat. Well…not exactly a lunch meat. But you get me. It makes for quick and easy sandwich ideas, on the fly meals, etc.

AND if you do ham for the holidays…you can always freeze the ham hock for later. And I mean a LOT later. Like several months without freezer burn being an issue.

Just toss it in a freezer bag and label it with the date. Squeeze out as much of the air as possible and you can leave it in the freezer for a few months.

I don’t know about you, but we burned totally out on ham over this last holiday season. But I didn’t want to waste the ham hock. So, I froze it. And now…TADA…we got red beans and rice and sausage on the menu 😊

Crock Pot Red Beans and Rice with Sausage & Ham

About the Veggies

One last thing…this has several ingredients. A little of this, a little of that…that seems to be the thing with Creole cookin’. And it’s damn good when it's done…but you do NOT have to have the bell pepper, or the celery OR the jalapeno.

I personally like this recipe better with some sort of veggie added, but it is NOT necessary. And if you want to make sure and get your veggies on the plate…you can always add a side of green beans, creamed spinach or something of the like. Whatever you want really. This recipe’s pretty versatile.

Psstt…don’t forget you’ll probably want some cornbread too! And if you’re gonna be around the house, you can make that in your slow cooker too! Crockpot cornbread is pretty easy. And sort of fun.

Enjoy! Holler if you got any questions, suggestions or whatever…and Rock that Crock!

Printable for Louisiana Style Red Beans & Rice w/Sausage

Authentic Creole Slow Cooker Red Beans and Rice with Sausage and Ham

Recipe

Close up of slow cooker red beans and rice with sausage

Authentic Slow Cooker Louisiana Red Beans & Rice w/ Sausage

This traditional red beans & rice w/ sausage is an excellent comfort food. It's nutritious too! Red beans and rice together (with or without the sausage) is a complete protein and an excellent source of fiber.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Course Crock Pot, Crockpot, Main Course
Cuisine Comfort Food, Slow Cooker
Servings 8

Ingredients
  

  • 1/2 pound dried red beans soaked then cooked overnight
  • 4 to 6 cups of water
  • 4 cups beef or chicken stock
  • 2 tablespoons butter
  • 1- pound smoked sausage andouille sausage, or kielbasa; sliced 1/2 to 3/4 inches thick
  • 1 leftover ham hock or 2 cups diced ham
  • 1 large onion chopped
  • 1 green bell pepper chopped
  • 2 stalks of celery chopped
  • 1 jalapeno pepper seeded and chopped (optional)
  • 8 cloves garlic chopped
  • 2 bay leaves
  • 1 teaspoon Creole seasoning or to taste
  • Black pepper to taste
  • 8 cups cooked rice optional

Instructions
 

  • Pour the beans, water, and stock into the crockpot.
  • Heat a skillet over medium-high heat and brown the sausage in the melted butter.
  • Remove the sausage and toss in the crockpot with the beans.
  • Add the onion, peppers, garlic, and celery to the drippings in the skillet. Cook and stir for 3 to 5 minutes. Scrape any bits off the bottom of the pan and pour this, the butter and the vegetables into the slow cooker.
  • Add the ham hock (or diced ham), bay leaves, and half the creole seasoning. Stir and squish the ham hock under the liquid.
  • Cover and cook on low for 8 to 12 hours.
  • Remove the bay leaves and season with remaining Creole seasoning and black pepper.
  • Serve over rice if desired.

Notes

Notes: Don't forget to fish out the bay leaves. Bay leaves are a wonderful herb for adding flavor to soups and stews, BUT they can be dangerous if swallowed. They do not soft during the cooking process and can cut the inside of your throat. Find them and discard, always.
If you prefer your beans to have a creamy texture you have two ways to get them creamier.
  • Tilt the lid during the last couple hours of cooking. You can also turn the slow cooker to high. This will allow part of the liquids to evaporate.
  • You can also use a potato masher during the last 30 to 60 minutes.
Both methods work. You can also combine the two for excellent results.
Tried this recipe?Let us know how it was!

Freezer Meal Info

If you want to prep this for the freezer just precook the beans. Like overnight. They don't have to be creamy or anything...that'll happen when you make the full recipe.

Alternately you can use canned beans. But just soaking them overnight then freezing has never worked out for me.

If you try it and it works for you...let me know how you accomplished it please.

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