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5-Ingredient Slow Cooker Honey Mustard Chicken

Here’s a quick and easy, YUMMY crock pot recipe. Slow cooker honey mustard chicken! It’s easy enough to make for any night of the week BUT just different enough for just about any occasion you can think of.

It’s also a very easy freezer meal AND we’ve got oven directions for you too. Just in case you need them.

honey mustard crockpot chicken with only 5 ingredients

Have you ever had those times when you've got food cooked OR you have stuff made up already in the freezer, but just didn't WANT it? Or times when nothing sounds good? Yeah, that's where this recipe came from.

I just wasn't "in the mood" for anything. And yeah, I cook for you guys...and for guest too. But sometimes you just "want".

It's nothing fancy, but it WAS really good! The almonds? Well, that's mostly for "pretty", but my niece thought they were delicious. She actually picked off most of them and gave me all her peppers :)

Legal Stuff: This post may contain affiliate links. That doesn't mean you pay more. All the stuff is the same price to you. It only means Slow Cooker Kitchen will receive a small commission for recommending any products you purchase through our links. Anything recommended has been used in our kitchens or is on our own personal wish list for the future.

Cooking Options for Honey Mustard Chicken

This is a REALLY cool recipe. It's another "hybrid". I have to make a list of all of them on the website, I know.

But what I mean by hybrid is there are SO many options on how to cook it!

  • Crock Pot...of course, this is a slow cooker site after all.
  • Oven Method... 350 degrees for 45 minutes; details in the printable version below.
  • Pressure Cooker Honey Mustard Chicken by This Old Gal. Her recipe's not the same as mine here but the pressure cooker info is on her site.
  • Grilled Honey Mustard Chicken by Cooking Classy. Again, not exactly my recipe ingredients, but you'll get all the cook times you need for using that method too.
  • Freezer Meal Option. The beauty of this one is you can turn around and cook it using any one of the cooking methods listed above.

So, no matter what time of year it is. Hot, rainy, freezing...whatever! You've got honey mustard chicken anytime you want it :)

Ingredients Matter

I'm not on a soap-box. Don't take what I'm about to write that way, please. But the quality of your ingredients is going to matter on this recipe. And on most recipes really.

I am NOT saying don't use a cheaper "hot dog" type mustard. And I am NOT saying you have to go purchase expensive honey either...

I'm just saying the quality of your mustard is going to change the taste. Not make it bad, just change. So this is the mustard I used and that I'm recommending. I used a couple other kinds over the summer for grilled chicken recipes and didn't care for it.

I personally think the cheaper mustards make GREAT dips. But not so much for marinades. That's me, you do as you like and enjoy. I'm just letting you know my personal experience...


Choosing Your Chicken

honey mustard chicken for the slow cooker, for the oven or for a freezer meal

This recipe calls for boneless, skinless chicken. I used chicken breasts. You most certainly can use chicken thighs if you want.

You can even use the bone-in type chicken too. Whatever you prefer.

Just modify the time you cook it a little and you'll be golden. I yammered on a bit about that over on this recipe for balsamic chicken. That link will take you straight to the part of the article on "choosing your chicken".

Printable & Pinnable for Slow Cooker Honey Mustard Chicken

Here's the printable recipe. It includes the crock pot, oven and freezer options. Neither the pressure cooker or grill methods are included since they aren't my personal recipes. The links for those are up above at the beginning of the article.

Recipe

honey mustard crockpot chicken with only 5 ingredients

5-Ingredient Slow Cooker Honey Mustard Chicken

Gwen
Here's an easy, 5-Ingredient, yummy slow cooker honey mustard chicken recipe! Freezer meal directions AND an oven method option are provided too.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 6 to 8 servings

Ingredients
  

  • 6 skinless boneless chicken breast halves, cut into large chunks
  • 1 to 2 red bell peppers sliced
  • 1/2 cup honey
  • 1/2 cup prepared mustard
  • 2 teaspoons smoked paprika
  • salt and pepper to taste
  • Almonds & fresh parsley for garnish totally optional

Instructions
 

  • Crockpot Directions:
  • Lightly butter, oil or spray the crockpot insert.
  • Place the chicken in a single layer in the crockpot.
  • Top the chicken with the bell pepper slices.
  • Mix the honey, mustard and paprika in a small bowl and pour over the chicken.
  • Cover and cook on low for 5 1/2 to 6 hours (time will vary depending on the size and thickness of your chicken breasts). Alternately, cook on high for 3 1/2 to 4 hours.

Oven Directions:

  • Preheat oven to 350 degrees.
  • Sprinkle chicken breasts with salt and pepper as desired.
  • Place in a lightly greased 9x13 inch baking dish.
  • Mix the honey, mustard, and paprika in a small bowl.
  • Pour 1/2 of this mixture over the chicken, and brush to cover.
  • Bake in the preheated oven for 30 minutes.
  • Turn chicken pieces over and top with the bell peppers.
  • Pour the remaining sauce over both chicken and the peppers.
  • Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear.
  • Let cool 10 minutes before serving.

Freezer Prep Directions:

  • Pour the honey and mustard directly into a pre-labeled 1-gallon freezer bag.
  • Add the paprika, zip the bag closed and squeeze and shake the bag to mix the ingredients.
  • Add the chicken and peppers and zip closed.
  • Turn and shake the bag several times to coat the chicken.
  • Slightly unzip the bag and remove as much air as possible.
  • Freeze flat and use within 2 months.
Tried this recipe?Let us know how it was!

Very easy, 5-ingredient crock pot honey mustard chicken recipe. You can also cook in the oven or make it a freezer meal.
5 ingredient, easy slow cooker honey mustard chicken. can also cook in oven and make a freezer meal
Super easy, 5 ingredient crockpot honey mustard chicken

4-Ingredient Crock Pot Shredded Beef

This crock pot shredded beef is yummy! It takes LESS than 5 minutes to toss in the slow cooker too.

It makes delicious sandwiches, makes a great pre-made “emergency meal”, freezer meal. Blah, blah…you get me. It’s good, easy, economical crockpot meal.

There’s also an option to make our own seasoning mix. It’s not necessary, but it’s an option if you're wanting to go that route.4-Ingredient Crock Pot Shredded Beef Au Jus

 

AND this crock pot shredded beef is also part of one of our crock pot freezer meal cooking sessions. So if you're looking to make up a BUNCH of freezer meals there that one. AND we've got a couple more...with more coming out every month!

Easy Crock Pot Shredded Beef Topics

Legal Stuff: This article may contain affiliate links. That means if you click on a link and make a purchase, we sometimes get a small commission. That doesn't mean you pay more! It doesn't affect the end price you pay at all. Also, we only recommend items we've used or researched a LOT. And lastly, thanks for supporting Slow Cooker Kitchen! We appreciate you :)

Helpful Topics for Beef Roasts in the Slow Cooker

4 ingredient crock pot shredded beef sandwiches

Save Money with Cheap Cuts of Meat

Chuck roast can be a real money saver. It can also be super tough. That makes it the perfect meat for your wallet and your slow cooker!

This packet of roast (and several others) came from a trip to our local meat processor. I'd bought a quarter beef from them early this year and I'm pretty sure there were like 8 roasts.

I wrote it down someplace. Probably in a notebook...which is an epic mistake for me. It all needs to be on my computer for me to have a prayer of finding it later. Oh well...that's an ABOUT amount anyway.

That same meat purchase made these other recipes:

That's just the beef roasts used so far. That's not including the other beef cuts.

Beef roasts are great for crockpot cooking. They can be used to make a classic sliced roast beef, delicious pot roasts, cut up for soups and stews and pulled apart for sandwiches.

Crockpot Shredded Beef complete with dipping sauce

Prepping for Crockpot Freezer Meals

If you find a large quantity of meat on sale OR you are just doing freezer prep this recipe tastes better if it IS a freezer meal. Or at least you allow the meat to marinate in the other 3 ingredients overnight.

This roast pretty much cooks in its own marinade. I made one immediately and froze a second for later. Both were good, the freezer meal had a bit more flavor. So, even if you aren't prepping for freezer meals...if you can, make two OR allow it to sit in the refrigerator overnight before cooking it.

As far as the freezer meal prep. It's a snap...

  • Mix the broth, garlic, and seasoning in your baggie.
  • Toss in the roast.
  • Label and freeze.

Marinade for Beef Roasts

Steak seasoning, garlic, and beef broth make up your marinade for this crock pot shredded beef recipe. I used Montreal Steak Seasoning. You can use another if you prefer. This one is our fav around here.

You can easily pick up a small canister of it at the grocery or one of the big-box stores. You can also get it online in a larger, cheaper canister. That's the route I started going, simply for saving more money.


You can also make your own steak seasoning. I tried a couple different ones. Let's Dish Recipes has the best copycat steak seasoning I tried.

Printable Recipe for Crock Pot Shredded Beef

Recipe

4 ingredient crock pot shredded beef sandwiches

4-Ingredient Crock Pot Shredded Beef

Gwen
This crock pot shredded beef is SO easy. It takes just 4 ingredients and is freezer friendly too!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Course 5-Ingredients or Less, Crock Pot, Crockpot, Freezer Meals, Main, Main Course, Meals, Quick & Easy, Slow Cooker
Cuisine 5-Ingredients or Less, Crock Pot, Crockpot, Freezer Meals, Quick & Easy, Slow Cooker
Servings 8 servings

Ingredients
  

Instructions
 

  • Butter or spray the bottom of your slow cooker insert.
  • Place the roast in the crockpot, sprinkle with the steak seasoning, toss in the garlic and pour the beef stock around the edges.
  • Cover and cook on low for 6 to 8 hours.

Freezer Meal Directions:

  • Pre-label your freezer bag(s).
  • Put the garlic, beef broth and steak seasoning directly in the bag. Zip closed and knead and shake to combine.
  • Unzip the bag, insert the roast.
  • Zip closed and squeeze out as much air as you can.
  • Lay flat and freeze for up to 3 months.
  • Defrost in the refrigerator overnight before cooking. Or, if cooking frozen add 2 hours to your cook time.

Notes

Making a yummy dipping sauce for this sandwich meat is super easy too! Just grab your Worcestershire sauce or soy sauce and add a bit to the crockpot drippings.
If you'd prefer a richer flavor, you can add a pat or two of real butter.
Tried this recipe?Let us know how it was!

"Pin It for Later" Slow Cooker Shredded Beef

Here's the "main" Pinterest image. If, for some reason, you don't care for the layout there are more! Do you have the Save Button for Pinterest? If so, awesome! If not, you'll need to install it.

Hit that button and lots more saving options will pop up :)

Crock pot Shredded Beef pinterest image

 
4 ingredient crock pot shredded beef pinterest image
shredded beef for sandwiches made in the slow cooker
shredded beef for sandwiches made in the slow cooker
 

5-Ingredient Crock Pot Mexican Chicken & Homemade Taco Seasoning

Chicken quarters make a GREAT slow cooker cooking option! If you're a working person and using boneless, skinless chicken usually leaves you with a dried out, rubbery mess for dinner...well you might want to try bone-in chicken as an option. And THIS crock pot Mexican chicken is a YUMMY way to use them! AND it only takes 5 ingredients too 😊

Crock Pot Mexican Chicken close up

This recipe came about on a farm work day. One of those days I'd be "around" but not close enough to watch anything cooking. I had intended to go for a shredded crock pot Mexican chicken. That's what I wrote the original recipe for anyway.

BUT guess what? I forgot to check for boneless, skinless chicken meat. Well, I didn't actually forget...I looked and thought that's what I had. But didn't look close enough. SURPRISE...it was chicken quarters. Pssstt...larger freezer labels OR better handwriting might be a good freezer meal tip. I know it's something I personally need to focus on. 😊

SO, as a result of a mild oops on my part here's a new crock pot Mexican chicken recipe. It turned out really good!

Legal Stuff: This post might contain affiliate links. That means, if you purchase something through one of the links, SlowCookerKitchen makes a small commission. It does NOT increase your price. Everything recommended it stuff we have tried and/or have researched to the point of insanity. Here's the full disclosure policy if you want to read it.

Step by Step Crockpot Mexican Chicken Quarters

There's absolutely nothing difficult about this. I didn't have any time to get super involved. I KNOW some people hate the term...but others LIVE by it. It's a super easy "dump and go" crock pot recipe.

  1. Toss the chicken in the slow cooker; oil or spray the insert first.
  2. Pour the broth over the top of the chicken. 1/2 to 1 1/2 cups depending on how soupy you want it when you serve it. I opted for 1 even cup.
  3. Dump on the tomatoes, then the chiles, and lastly the Mexican seasoning.
  4. Cover it up and cook it all day.

Slow Cooker Cook Times for Bone-In vs Boneless Chicken

Bone-in chicken is a great option for all day cooking in the crockpot. You can easily cook bone-in chicken for 7 hours on low without your dish drying out.

When using boneless, skinless chicken dark meat is more forgiving time-wise. Boneless, skinless chicken breasts...not so much. I suppose the easiest way to say it is if you want to do boneless, skinless chicken breast for a longer cook time, you need to make sure it's submerged in some sort of sauce.

I did a pretty extensive explanation over on Choosing Your Chicken for Crockpot Chicken Recipes. It's a subheading under Crockpot Balsamic Chicken, but that previous link takes you directly to the info. So, you can check that out if you want.

Mexican Seasoning Options

I TRY to make my seasonings from scratch. I know HOW. But time's limited for us all. So when I can't get around to it I try to have this Mexican seasoning on hand.

This Mexican seasoning has all 5-star reviews. I had never tried it the first time I ordered it so I was going on faith. I was NOT disappointed.

Also, since I tend to measure almost all spices in tablespoons on SlowCookerKitchen I'll say it has a bit over 12 tablespoons per jar..the back of the jar says 40 teaspoons. But concerning tablespoons, that's enough for 6 to 12 crockpot recipes. So it's well worth the price. Lastly, it's got no MSG and

Lastly, it's got no MSG and only has critic acid as a preservative. And that's just to keep it from becoming a clumped up brick inside the jar.

Homemade Mexican Seasoning

NOW, if you want to make your own homemade Mexican seasoning, this is the one I use. And here's a tip if you go this route. Smoked paprika, not regular paprika makes ALL THE DIFFERENCE.

It has a great flavor that goes great with any Mex, Tex-Mex or Barbecue dish.

Recipe

Homemade Mexican Seasoning

Homemade Taco Seasoning

Gwen
This homemade taco seasoning mix is perfect for making just about any Mexican dish. Want to use it on fajitas? No problem. Add the juice of one lime, add some oil for marinade and you're off to the races :)
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes

Ingredients
  

Instructions
 

  • Mix all the ingredients in a jar and store.
  • For a more powdered consistency, pulse using your blender until it reaches the consistency you prefer.
Tried this recipe?Let us know how it was!

 

 

Pinnable & Printable for Crock Pot Mexican Chicken

Recipe

Crock Pot Mexican Chicken close up

5-Ingredient Crock Pot Mexican Chicken & Homemade Taco Seasoning

Gwen
This 5-Ingredient Crock Pot Mexican Chicken is yummy! And being that it uses bone-in chicken quarters, its a great option for busy, busy days. If you're wanting to try the homemade taco seasoning, here's that too!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 7 hours
Total Time 7 hours 5 minutes
Servings 6 servings

Ingredients
  

  • 1 to 1 1/2 pounds chicken quarters
  • 1 16-ounce can "chili ready" diced tomatoes (Red Gold has a good option if you can find it)
  • 1/2 to 1 1/2 cups vegetable broth
  • 1 4- ounce can green chiles
  • 2 tablespoons Mexican seasoning

Instructions
 

  • Place the chicken in a slow cooker.
  • Pour the broth over the chicken, then the tomatoes, chiles and lastly sprinkle with the seasoning.
  • Cook on low about 7 hours.
  • Serve over rice or pasta if desired.

Freezer Meal Directions:

  • Place the chicken in a pre-labeled, 1-gallon freezer bag.
  • Stir together the vegetable broth, tomatoes, chiles, and seasoning; pour over the chicken.
  • Squeeze out as much air as possible and lay flat to freeze.
  • Defrost overnight before cooking.
Tried this recipe?Let us know how it was!

Easy 5-Ingredient Crockpot Mexican Chicken and a homemade taco seasoning mix as well.

Serving Suggestions for Crock Pot Mexican Chicken

NOW you have an excellent Mex chicken recipe. But what to serve with it? Here are a couple suggestions. NOT all are from Slow Cooker Kitchen. But I researched and they do look YUMMY! Heck, I wanna make some of them myself :)

Other Crock Pot Chicken Dishes

5 ingredient crock pot mexican chicken dish

If you liked this crock pot Mexican chicken, here are a few more slow cooker chicken dishes you might want to check out too!

 

Homemade Mexican Seasoning

3-Ingredient Crock Pot Swiss Steak

Both cube and round steaks are a cheaper, tougher cut of meat. They can be difficult to deal with. If you cook it wrong it can be tough and a severe disappointment at dinner. But NOT if you use your slow cooker. And this crock pot swiss steak recipe is an awesome example of super easy crock pot deliciousness...

AND it uses those cheap cuts of meat. So you can be economical AND make a delicious dinner!

3-Ingredient Crock Pot Swiss Steak Dinner

Not just that. If that wasn't enough :) But it's also a 5-minute prep recipe AND it’s a freezer meal too. So, if you come across one of those huge packets of round steak on sale you’ve got no worries!

Buy it, get a bag of onions and several cans of cream soups…and you’ve got a back stock on your freezer meal stash! It couldn’t be easier AND it saves the stress of “what the heck do I cook for dinner THIS time?”

Crock Pot Swiss Steak Topics:

Legal Stuff: Our posts sometimes contain affiliate links. So, if you purchase something through one of the links, SlowCookerKitchen makes a small commission. It does NOT increase your cost. Everything we recommended is stuff we've tried or have researched to the point of insanity. Here's the full disclosure policy if you want to read it.

What is the Difference Between Round Steak and Swiss Steak?

Crock Pot Swiss Steak Ingredients

Again, super easy here, you'll need:

  • Round or Swiss steaks
  • Cream of "Something" Soup
  • Sweet Onions, diced

NOW, I also used garlic powder, Himalayan salt, and black pepper. You don't have to use any of those. We simply LIKE garlic a lot.

Round Steak vs Swiss Steak

tenderized round steak for crock pot swiss steak recipe

Round steak is a just tough. Swiss steak is the manually tenderized version of round steak (or other rough cuts). And they are the way they are because of muscle.

I'm not going into a scientific explanation of all that. BUT if you want to learn about it so you "get it", this article explains the difference between round and cube steak very well.

AND cube steak and swiss steak are the same things. I do not know why they have two different names. I THINK it depends on exactly what sort of machine they are run through. The little "markings" on the meat itself.

Money and Time Saving Crock Pot Cooking Tips:

Converting Big Packs of Meat into Freezer Meal Portions

This certainly isn't a formula. It's just a little math. And it makes shopping SO much easier. If you hit sales...and I sure as heck do...this will come in handy.

  • You'll need 1 can of cream of "something" soup per 1 pound of meat. Or about. If it's not exact, it hurts nothing. I used cream of onion.
  • Then, you also need (about) a half cup of onions per 1 pound of meat too.

So, say you find an 8-pound package of round steaks on sale for $2.19 a pound... Yep. I did it! I was astounded. It wasn't icky meat either. It wasn't top of the line obviously. But it was a very good meat market. They just put it on sale because they had a lot. So SCORE for me!

Anyways, 8 pounds of meat. So I also need 8 cans of cream of something soups and 4 cups of onions. Plus a few freezer bags and all, but you get me. This will make us a LOT of meals.

Mind you, they won't be eaten "back to back". Too much of just about anything gets old. But as long as you remove as much of the air as possible from the freezer bags, these will last about 3 months in the freezer.

Handy Freezer Meal Helpers

When you're attempting to do freezer meals you never seem to have enough hands! Freezer meals are all about saving time. How can you save time when you need at least 4 hands? Two to hold a freezer bag and two to put the contents inside? Guess what? Here's a great solution!

Hands-Freezer Bag Holders



Here's the solution to the second pair of hands! I've been using mine for years....

  • They are surprisingly durable.
  • They store flat, so they don't take up a lot of space.
  • You can wash them in the dishwasher (top rack, of course)...so clean-up is a breeze.
  • Using them will save you a ton of time and spills.
  • They are NOT expensive.

I bought the Jokari brand. There are others. I can't attest to those. I CAN tell you when my pack of 6 baggie holders I purchased breaks...I'll be upgrading to the 12-pack!

Vegetable Chopper

Chopping onions can be a pain. Literally. Usually, when there are only a few, I can handle it. But when there are LOTS I get out this little chopper.

  • It's strong! It actually chops onions without issue.
  • Fast prep work too. The faster onions are done, the better. I chopped 5 onions with it in the time it took me to chop one manually.
  • It's compact. So, it does NOT take up much room.
  • Psst. It's pretty cheap too. Money's gotta count :)

 

Printable & Pinnables for Crock Pot Swiss Steak

Recipe

3-Ingredient Crock Pot Swiss Steak Dinner

3-Ingredient Crock Pot Swiss Steak

Gwen
Have you been looking for slow cooker recipes for round steaks? How about this crock pot swiss steak...it's super easy, yummy AND it works as a freezer meal too!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 9 hours
Total Time 9 hours 5 minutes
Course 5-Ingredients or Less, Crock Pot, Crockpot, Freezer Meals, Main, Main Course, Meals, Quick & Easy, Slow Cooker
Cuisine 5-Ingredients or Less, American, Comfort Food, Crock Pot, Crockpot, Freezer Meals, Quick & Easy, Slow Cooker
Servings 6 to 8 servings

Ingredients
  

  • 1 cup diced onions
  • 2 pounds round or cube steaks
  • 2 cans cream of onion soup
  • Salt & Pepper if desired
  • 1 tsp garlic powder if desired

Instructions
 

  • Lightly butter or oil the crockpot insert.
  • Season both sides of the steak with salt, pepper, and garlic powder. Lay in the slow cooker.
  • Top with diced onions.
  • Pour the soups over the meat and onions.
  • Cook on low for 8 to 10 hours (depending on steak thickness); 4 to 4 1/2 hours on high (high really isn't recommended, the meat will NOT be nearly as tender).

Freezer Meal Directions:

  • Season both sides of the steaks as desired.
  • Place 1 to 2 pounds in a pre-labeled, one- gallon freezer bag.
  • Toss in 1/2 cup of onions per each pound of meat.
  • Pour in your "cream of something" soup. One can per pound of meat.
  • Partially close the bag, lay on its side, and squeeze out as much air as possible.
  • Freeze flat and use within 3 months.
  • Defrost overnight before cooking.
Tried this recipe?Let us know how it was!

Crock pot swiss steak pinterest image

Crockpot Swiss Steak Serving Suggestions & Side Dishes

serving suggestions for crock pot swiss steak

SO, if you DO find an epic meat deal and freeze a bunch of crock pot swiss steak...then what? What do you serve it with? Sometimes (for me) that seems to be the worst part of meal prep. So here are a few suggestions:

MORE Crock Pot Freezer Meal Ideas!

If you enjoyed this crock pot swiss steak freezer meal idea...here are a few more we think you might want to check out too!

3-Ingredient Crock Pot Swiss Steak
3-Ingredient Crock Pot Swiss Steak
3-Ingredient Crock Pot Swiss Steak

Crock Pot Balsamic Chicken

If you're looking for a fall-off-the-bone, juicy, tender slow-cooked chicken recipe...THIS crock pot balsamic chicken is awesome!

Don't let the "balsamic vinegar" turn you off. I did for years. Epic mistake on my part!

crock pot balsamic chicken

The balsamic vinegar does NOT make your food taste like vinegar. It just doesn't. Sure it adds an interesting twist BUT its primary purpose is to tenderize the meat. And boy, oh boy did this combo of balsamic vinegar, chicken broth and red wine do the job!

Legal Stuff: This post might contain affiliate links. That means, if you purchase something through one of the links, SlowCookerKitchen makes a small commission. It does NOT increase your price. Everything recommended it stuff we have tried and/or have researched to the point of insanity. Here's the full disclosure policy if you want to read it.

Awesome Points About Crock Pot Balsamic Chicken

Here are just a few points about this recipe that makes it awesome. Awesome...people still use that word right? If not, I'm telling my age. I'm okay with that though :)

  • Very VERY easy. This is one of those unattractively-named, but awesome "dump & go" meals. Just toss it all in the slow cooker. And walk away. Sure, sure to get the all over coloring its great to flip it halfway through. But honestly...one usually has time for that? I don't. So cook it upside down if you're worried about presentation.
  • And...get this...you can change out the meat. Yep, you don't have to use chicken. This recipe works with a beef roast, a lean pork roast, or even use beef stew meat. The stew meat will NOT need to cook all day. So if you go that route, take about 2 hours off the "low setting" time.
  • Last point...It's a freezer meal too. Yep, you guessed it. Like a LOT of SlowCookerKitchen recipes, this one's a freezer meal too! The only swap out point is I'd use canned mushrooms or pre-sauteed mushrooms if turning this into a freezer meal. The carrots will be just fine frozen. But I've never had much luck freezing fresh mushrooms. If you have and know a trick PLEASE let me know.

Choosing Your Chicken for Crockpot Chicken Recipes

NOW...if you're gonna use chicken, any sort will do. BUT you need to adjust your cook time accordingly.

  • Bone-in chicken with the chicken ON can cook the longest without getting tough.
  • Second on the list is dark meat chicken can be cooked longer than white meat...again, without drying out.
  • Skin ON boneless chicken is the middle ground. It cooks quick but the oils from the skin will still keep it moist.
  • Boneless, skinless cooks in 4 to 5 hours on low usually but that can vary a bit if you're using super thick breasts.
  • Last, there are boneless, skinless chicken filets. These cook the fasts and depending on the recipe, usually take only 3 to 5 hours.

crock pot balsamic chicken

Pinnable & Printable Recipe for Crock Pot Balsamic Chicken

But, like I said up above, you can use any sort of chicken (and several other types of meat) you want for this recipe. In the pics above, I used bone-in skin-on chicken thighs. That makes this recipe cook for 6 to 8 hours.

Recipe

Crock Pot Balsamic Chicken

Crock Pot Balsamic Chicken

Gwen
If you're making this into a freezer meal it's better to either pre-saute the mushrooms or use canned. Fresh mushrooms (in my opinion) do not freeze well.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 7 hours
Total Time 7 hours 5 minutes
Servings 6 to 8 servings

Ingredients
  

  • 2 to 2 1/2 pounds bone-in chicken
  • 1 pound whole mushrooms washed
  • 2 large carrots peeled and cut into chunks
  • 2 to 10 cloves of garlic crushed (obviously, depends on your garlic preferences)
  • 1 cup chicken broth
  • 1/2 cup onions sliced, diced or minis (I used minis, you don't have to)
  • 1/2 cup red wine
  • 1/4 cup balsamic vinegar

Instructions
 

  • Place the chickens in the bottom of the slow cooker insert.
  • Add the carrots, then the mushrooms.
  • Mix the remaining ingredients and pour over the chicken and vegetables.
  • Cover slow cooker, and cook on Low setting for 6 to 8 hours.

Psstt...To get an "all-over color and saturated flavor FLIP the chicken thighs halfway through if you're around. It'll improve the flavor but it is NOT mandatory.

    Tried this recipe?Let us know how it was!

    You can use whatever chicken you want, but you'll need to adjust the recipe up or down, timewise depending on your type of chicken used.

    Crock Pot Balsamic Chicken

    MORE Crock Pot Chicken Awesomeness!

    Awesome seems to be my word of the day :) But seriously...here are several more crock pot chicken recipes you might wanna check out!

     

    Slow Cooker Tomato Soup

    If you've ever wanted to try making your own homemade tomato soup then you might want to check out this slow cooker tomato soup recipe. It's creamy, easy and delicious!

    slow cooker tomato soup

    You can make it with fresh tomatoes...which is awesome for us gardeners at the end of the gardening season when there are tomatoes, tomatoes, and MORE tomatoes coming in.

    OR you can make it with canned tomatoes as well. This is an awesome option during the cold winter months when you're looking for an easy, yummy comfort food.

    And heck, kids love tomato soup. Tomato soup paired up with a sandwich is wonderful yumminess any time of year.

    AND this is another recipe that makes an awesome freezer meal too. BOTH before or after cooking. So read on to read about all the delicious slow cooker tomato soup options.

    OH! One more thing...this is another "hybrid recipe"! What do I mean by that? You can make it using your crockpot OR on the stovetop too!

     

     

    Legal Stuff: This post might contain affiliate links. That means, if you purchase something through one of the links, SlowCookerKitchen makes a small commission. It does NOT increase your price. Everything recommended it stuff we have tried and/or have researched to the point of insanity. Here's the full disclosure policy if you want to read it.

     

     

    Slow Cooker Tomato Soup Options

    The picture you see above is a creamy tomato soup. More a tomato bisque. Which sounds really fancy...and difficult, but totally isn't. A bisque is just a soup that has a cream base. Nothing more. So when you add cream at the end of this recipe, you go from a regular soup to a bisque.

    You do NOT have to use cream though. You can also use cheese. And adding cream cheese instead of cream at the end of the cooking cycle is just a different twist on yummy...

    slow cooker tomato soup

     

    Printable Crockpot Tomato Soup

    Recipe

    slow cooker tomato soup

    Slow Cooker Tomato Soup

    Gwen
    If you'd rather have a creamy CHEESY slow cooker tomato soup...just substitute cream cheese for the heavy cream. Both are delicious and both work very well with this recipe.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 8 hours
    Total Time 8 hours 10 minutes
    Servings 8 servings

    Ingredients
      

    • 2 pounds fresh tomatoes blanched and skins removed then diced
    • 2 to 4 cloves of garlic crushed
    • 1/3 cup onions minced
    • OR 2 14.5 ounce cans diced tomatoes with garlic and onions
    • 1 cup heavy cream
    • 2 tablespoons fresh basil minced ~or~ 2 teaspoons dried basil

    Instructions
     

    • Place diced tomatoes, onions and garlic in a crockpot.
    • Use an immersion blender to puree about 80% (alternately put them through your blender or food processor before adding them to the slow cooker).
    • Turn heat to high, cover and cook for 4 to 5 hours (or low all day OR even overnight) then remove the lid and turn to low.
    • Stir in cream and basil.
    • Depending on the sweetness and/or saltiness of the tomatoes you used, you may want to add a touch of sugar or salt; so season accordingly.
    • Swirl in a bit of sour cream before serving if desired.

    Freezer Meal Directions:

    • You can freeze this soup before or after cooking. Some cream brands freeze very well. Others will separate and look a bit weird. They do not taste any different, but it may affect the look of your soup.
    • If this bothers you just make the soup, allow to cool completely and freeze afterward.
    • Alternately, you can freeze the soup BEFORE adding the cream and add it afterward. Just make a note on the freezer bag that you'll need to add it (and have it in the refrigerator when the time comes)
    • When you defrost the soup you may need to stir very well to reincorporate the cream but I've never experienced it separating once it's been cooked.
    • Freezer friendly before cooking, 3 months. Freezer friendly after cooking, 6 weeks.
    Tried this recipe?Let us know how it was!

     

    Garden Fresh Tomato Soup

    This is a great soup for all us gardeners. As the garden season starts winding down and the pumpkins start coming out, most of us find ourselves BURIED in tomatoes. And we LOVE tomatoes here. But there are only so many you can eat. So this garden-style tomato soup is a wonderful option.

    Recipe

    slow cooker tomato soup

    Garden Fresh Slow Cooker Tomato Soup

    Gwen
    Cook this yummy slow cooker tomato soup with the lid tilted. This allows a little evaporation to occur and will thicken up your soup naturally.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 8 hours
    Total Time 8 hours 15 minutes
    Servings 6 to 8 servings

    Ingredients
      

    • 2 lbs fresh tomatoes skins removed and diced
    • 2-4 garlic cloves crushed
    • 1/3 cup minced onions
    • 1 cup heavy cream or 1-8 ounce package cream cheese softened and cubed
    • 2 tbs fresh basil minced

    Instructions
     

    Skillet Method:

    • Place diced tomatoes, onions and garlic in a large stockpot.
    • Use an immersion blender to puree to your desired consistency.
    • Turn heat to high and bring to a boil.
    • Uncover, turn the burner to low and stir in cream and basil.
    • Allow to heat completely and serve.

    Crockpot Method:

    • Toss the tomatoes, onion, and garlic in the crockpot.
    • Use an immersion blender to blend until you're happy with the consistency (Mine's usually about 80 to 90% blended).
    • Cover (with the lid tilted) and cook on low either all day or overnight.

    30 Minutes Before Serving:

    • Add the minced basil and cream (or cream cheese).
    • Stir well and taste test. Add a bit of sugar and/or salt to fit your own tastes.
    • Serve with a swirl of sour cream for added deliciousness.
    Tried this recipe?Let us know how it was!

    3-Ingredient Tomato Soup (Skillet & Crockpot Options)

    If you're looking for a SUPER EASY homemade tomato soup option, this is it!
    You can also make this on in the crockpot or on the stovetop. It's a wonderful option for any time you just NEED tomato soup in your life :)

    Recipe

    slow cooker tomato soup

    3-Ingredient Tomato Soup (Skillet or Slow Cooker)

    Gwen
    You'll need to partially puree the tomatoes. You can do this with either an immersion blender right in the crockpot (or saucepan). Alternately, you can puree them in your food processor or blender before tossing them in the crock pot/saucepan.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 2 hours
    Total Time 2 hours 10 minutes
    Servings 6 to 8 servings

    Ingredients
      

    • 2 14.5- ounce cans diced tomatoes with garlic and onions
    • 1 cup heavy cream OR 1 8-ounce package cream cheese
    • 2 teaspoons dried basil or 2 tablespoons fresh

    Instructions
     

    Skillet Method:

    • Dump the tomatoes in a large saucepan.
    • Puree them to your desired consistency (if you're using an immersion blender) or use a blender/food processor beforehand.
    • Turn to high and bring to a boil.
    • Turn to medium-low and slowly add the cream while stirring.
    • Sprinkle in the basil and allow to simmer 10 minutes.
    • Taste test and add sugar and/or salt if needed (this will vary with each and every tomato in the world due to acidity and growing conditions)

    Crockpot Method:

    • Follow the skillet directions as written above, with the following exceptions:
    • Cook on high for 2 to 3 hours before adding the cream and basil, alternately on low for up to 6 hours (the extra time is NOT necessary, but it also will not ruin the food if you aren't able to get back to it).
    Tried this recipe?Let us know how it was!

     

    Copycat Condensed Tomato Soup

    One last note (and this isn't my recipe folks) but I KNOW lots of folks LOVE the condensed, canned tomato soup. Its one of those almost perfect comfort foods...something a lot of us remember from childhood.

    SO, I found us a recipe. I have NOT made it...yet. But if you'd like to check it out, here's a Copycat Cambell's Tomato Soup recipe to try!

     

    Other Delicious Crockpot Soup Recipes

    If you're ready for MORE slow cooker soup recipes...here's bunches more you might like!

     

     

    Slow Cooker Tomato Soup

    5-Ingredient Crock Pot Chicken Stroganoff

    If you're a fan of beef stroganoff then I betcha you'll LOVE this 5-ingredient crock pot chicken stroganoff recipe!  It's a quick and easy, no-fuss meal that takes all of 5 minutes to toss in the slow cooker.

    crock pot chicken stroganoff

    BUT that's not all...it's also a freezer meal too! Both before AND after cooking. So whats not to LOVE about this creamy, cheesy crockpot deliciousness :)

    Legal Stuff: This post might contain affiliate links. That means, if you purchase something through one of the links, SlowCookerKitchen makes a small commission. It does NOT increase your price. Everything recommended it stuff we have tried and/or have researched to the point of insanity. Here's the full disclosure policy if you want to read it.

    This crock pot chicken stroganoff recipe was made on the fly. AND it was discovered to be a freezer meal on the fly as well. It was just "one of those days". 'Cause even though I run a slow cooker website, well...we still run out of freezer meals every now and then.

    GASP...I know. I should be ashamed. I'm not. I'm human. And I can admit I'm not perfect.

    crock pot chicken stroganoff

    So anyways, this was created on the fly. I had an absolutely insane schedule for the day and hadn't given a thought to food for the evening. And then (of course) guest. I love my guest. I love my friends and family both. And any one of them will tell you I'm "that lady". I feed everyone. It's a compulsion.

    A Confession About This Crock Pot Chicken Stroganoff

    AND I also have a confession to make. The first time I made it, I did NOT make it in the crockpot. I made it in the skillet. Why?

    Cause that human thing kicked in again and I forgot to defrost the chicken strips. Sure I could have tossed it in the crockpot frozen BUT I wasn't sure how long I was going to be out. And chicken strips cook up awesome in the slow cooker. But NOT if you leave them cooking for 8 hours. They're too thin and cook too fast for that.

    So, I put the chicken strips in the refrigerator and went about my day. When I had a few minutes here and there I made up this recipe.

    AND that means you guys get both recipes. One for crock pot chicken stroganoff. Another for skillet chicken stroganoff.

    Crock Pot Chicken Stroganoff Printable Recipe

    Recipe

    crock pot chicken stroganoff

    5-Ingredient Crock Pot Chicken Stroganoff

    Gwen
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 5 hours
    Total Time 5 hours 5 minutes
    Servings 6 to 8 servings

    Ingredients
      

    • 4 skinless boneless chicken breast halves cut into strips
    • 1 to 1 1/2 pounds sliced portabella mushrooms
    • 3 tablespoons butter optional but adds flavor
    • 1 or 2 packages dry Italian- style salad dressing mix depending on how "seasoned" you want the dish
    • 1 to 1 1/2 cups chicken stock or broth
    • 1 to 1 1/2 blocks of cream cheese cut into pieces
    • Cornstarch and water slurry to thicken optional but thickens to make a sauce

    Instructions
     

    • Use the butter to grease the crock pot insert, leave the remaining butter in the bottom.
    • Add the chicken and mushroom slices.
    • Pour the chicken broth over the top and sprinkle with the Italian seasoning packet(s).
    • Cover and cook on low for 4 to 6 hours.

    30 minutes Before Serving:

    • Turn the crockpot to high and do not remove the lid yet.
    • Cut the cream cheese into chunks and stir in the chicken mixture.
    • Cover and cook for about 15 minutes (just until the cheese will stir in easily.

    If you want a thicker sauce:

    • Mix 2 to 3 tablespoons of cornstarch with 1/3 cup cold water and stir until well combined.
    • Remove the lid of the crockpot and slowly stir in the cornstarch slurry.
    • Cover and cook an additional 20 to 30 minutes; until the sauce thickens.
    • Serve alone, over rice or pasta. OR over spaghetti squash for low carb eating
    • Enjoy!

    Freezer Meal Directions:

    • Pour all the ingredients into a large freezer bag EXCEPT the cornstarch.
    • Label and freeze for up to 3 months.
    • You can alternately add the cornstarch to a separate sandwich baggie and either drop it into the other bag OR tape it to the outside of the bag.
    • You can also leave it sitting in the cabinet and make a note to thicken it at the end. Your choice.

    Freezing Leftovers:

    • No tricks on this one. Just freeze it. It can be frozen with or without pre-cooked rice or pasta. It can be frozen in a freezer baggie or casserole style. I've done both, both work well.
    Tried this recipe?Let us know how it was!

    Skillet Chicken Stroganoff Printable Recipe

    Recipe

    crock pot chicken stroganoff

    5-Ingredient Skillet Chicken Stroganoff

    Gwen
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Servings 6 to 8 servings

    Ingredients
      

    • 4 skinless boneless chicken breast halves cut into strips
    • 1 to 1 1/2 pounds sliced portabella mushrooms
    • 3 tablespoons butter optional
    • 1 to 2 packages Italian- style salad dressing mix
    • 1 1/2 to 2 cups chicken broth
    • 1 to 1 1/2 block cream cheese diced into chunks
    • 2 or 3 tablespoons cornstarch + 1/3 cup cold water optional, but needed for a thicker sauce

    Instructions
     

    • Butter or grease your skillet and toss in the chicken strips and cook over medium heat for a couple minutes.
    • Flip the chicken, add the mushrooms, and pour in at least half the chicken stock.
    • Sprinkle with the Italian seasoning packets and stir.
    • Toss in the diced cream cheese squares and cover the skillet; allow to cook for 3 to 5 minutes.
    • Remove the lid and stir. Check for doneness (If you're new to cooking you can check chicken for doneness by cutting at least one of the largest strips in half. It's done when it's no longer pink in the middle.).
    • Taste test.
    • Decide if you want more sauce. If you do, add more broth.
    • Decide if you want a thicker sauce. If you do, then add the cornstarch slurry (Also if you're new to cooking or don't know what the word "slurry" means you make it as follows: Mix the 1/3 cold water with 2 to 3 tablespoons of cornstarch in a separate bowl. Mix until very well combined.).
    • If you opted to add the corn starch slurry then stir it in the sauce and allow to cook for a couple minutes.
    • Serve alone, with pasta, with rice or spaghetti squash (my low carbing readers).
    Tried this recipe?Let us know how it was!

    Pin-It-for-Later's for 5-Ingredient Crock Pot Chicken Stroganoff

    crockpot chicken stroganoffcrock pot chicken stroganoff

     

    Other Super Easy 5 (or Less) Ingredient Crockpot Recipes:

    If you liked this recipe we have LOTS MORE 5 ingredient or LESS crockpot recipes. Here are just a few!

    Enjoy! And let us know if there's any way we can help you rock that crock!

     

    Slow Cooker Stuffed Peppers

    These slow cooker stuffed peppers are classic comfort food BUT did you know there are ALL SORTS of variations? There sure are!

    I knew there were modified recipes for low carb and vegetarian eaters. I also knew there were Cajun and Tex-Mex versions.  But I had NO idea there were sooooo many versions of this classic deliciousness out there.

    Some are cooked in a crockpot because this is a slow cooker site and all. Others call for the peppers to be baked BUT all of them CAN be made in the slow cooker OR a pressure cooker OR baked.

    slow cooker stuffed peppers complete

    Legal Stuff: This post might contain affiliate links. That means, if you purchase something through one of the links, SlowCookerKitchen makes a small commission. It does NOT increase your price. Everything recommended it stuff we have tried and/or have researched to the point of insanity. Here's the full disclosure policy if you want to read it.

    How to Cook Slow Cooker Peppers in the Oven OR in a Pressure Cooker

    I’m so not an expert on this stuff. I’ve researched a LOT and I’ve asked around. It works, the conversions I mean. And I cook in an oven, a toaster oven and own 3 different, wait, 4 now because I bought a Carey on sale last week… so I have 4 kinds of pressure cookers or canners.

    I also have 8 slow cookers. Don’t judge. I already admitted I’m a foodie nerd.

    Anyway, you CAN cook slow cooker stuffed peppers in a crockpot, in the oven, and in a pressure cooker.

    Cooking Stuffed Peppers in the Slow Cooker

    slow cooker peppers

    Basically, you need to cook your stuffed peppers between 6 and 8 hours on low. That’s if your chosen recipe has any raw ingredients. That includes meat, rice, or vegetables.

    IF all your ingredients are cooked…except for the pepper everything is stuffed into, of course, sometimes you can get away with 5 hours. I don’t have evidence but I think it depends on the thickness and size of the pepper itself.

    So, airing on the side of safety and not causing food poisoning from consuming undercooked meat…I’ve always cooked mine on low for at least 6 hours. And then cut one open to check the center before serving.

    That’s just me. I do prefer a medium-rare steak…just not undercooked ground beef. Or heaven forbids, pork or chicken. Ugh.

    Baking Slow Cooker Stuffed Peppers

    slow cooker stuffed peppers

    I researched this one a lot. Mainly because I don’t use my oven as often as most foodies.

    I got used to using my slow cookers a long time ago. And then I just stuck with them. That’s over on the “about” page if you want to read it, no need to repeat it all here.

    The recipes I’ve made with stuffed peppers in the oven all used pre-cooked rice. And after reading up and thinking about it I finally had that light bulb go off.

    To cooked stuffed peppers in the oven with uncooked rice OR meat you need to use a covered dish. I’m not just talking here. I cooked a lot of peppers to see if I was right.

    The ones in the covered dishes with sauce surrounding them cooked much better. The peppers need the moisture from the liquids and it needs to be covered by either a lid or by “tenting” foil.

    On most of the recipes I read and/or baked, temperatures vary between 350 and 400 degrees. Cooking times varied from 30 to 60 minutes too.

    Oven Cooking Times for Raw Ingredients

    Uncooked rice, raw meats and/or uncooked vegetables: You’ll need to bake between 350 and 375 for 45 to 60 minutes. If you use uncooked rice, you’ll need to add extra liquid to the meat mixture (for the rice to absorb) and a puddle of sauce around the peppers too.

    Cook Times for All Cooked Ingredients

    If you’re going to use pre-cooked meat or leftover chili or something. No worries, you’ll only need to bake the stuffed peppers long enough for them to get soft. So, about 25 minutes.

    If you’re using precooked rice, same goes. Sometimes you can get away with as little as 20 minutes if you like your peppers a bit more crisps.

    Pressure Cooker Stuffed Peppers

    Remember I said I own 4 pressure cookers now? Well, I’m going to confess something. That isn’t because I have COOKED in them a lot. I can. I’ve canned stuff for years.

    I live on a farm. I grow gardens. Blah, blah. So, I can stuff. I am only now learning to cook in a pressure cooker.

    But they worked out. It took 3 tries, but they worked. 12 minutes set on high and sealed. Then you have to do the vent thing and let it cool down before opening it...of course. But still, all in all, very fast.

    Additional Crockpot to Oven to Pressure Cooker Note

    I intend to make up a full conversion chart very soon BUT it’s already a little after 9 pm here. So, by the time I’m done typing this whole thing out, playing with pictures and getting you guys all notified its up…well, I’m already gonna be up late.

    No complaints. The oil got changed in my truck, the house got cleaned, errands are done for a week or two and I got all the supplies ready to do some pretty epic canning...

    That’s not going to happen until Thursday though. It supposed to be a LOT cooler. And since I live in an old farmhouse that does NOT have central air…I think I will wait another 48 hours.

    SOOOO hopefully tomorrow I will have time to do the conversion chart and get it posted. If not, I’ll have it up asap…someone remind me if I forget, please 😊

    Okay, babbles completed. Now on to the legal stuff before we proceed to all the slow cooker stuffed peppers yumminess…

    slow cooker stuffed peppers

    Legal Note: This post may contain affiliate links. What does that mean? That means, if you click on a link and make a purchase, SlowCookerKitchen.com will sometimes make a small commission. That does NOT mean your price increases. That means I’ve found a product I use and love OR I’ve researched bunches and believe it will help out with cooking and stuff. So, thanks for clicking anything that looks interesting and supporting Slow Cooker Kitchen. Much appreciated.

    Stuffed Pepper Printable Recipes

    Classic Slow Cooker Stuffed Peppers Printable

    I had to start off with the classic one. Classics have become classic for a reason after all. And this classic dish is nothing but pure comfort food.

    Recipe

    slow cooker stuffed peppers complete

    Classic Slow Cooker Stuffed Peppers

    Gwen
    There are LOT of stuffed peppers recipes. And I mean LOTS. Lots of ways to cook them too. But sometimes the classics are just what you're looking for.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 6 hours
    Total Time 6 hours 10 minutes
    Servings 4 servings

    Ingredients
      

    • 3 or 4 bell peppers
    • 1 pound uncooked ground beef
    • 1 1/2 cups cooked rice you can use white, brown, or a mix
    • 1 15- ounce can tomato sauce divided
    • 1-3 tablespoons Worcestershire sauce I used 3 because I like a stronger flavor
    • 2 eggs
    • 1/2 cup onions diced (optional, but yummy)
    • Salt & Pepper to Taste

    Instructions
     

    • Spray, butter, or oil the crockpot insert.
    • Wash and cut the tops off the peppers. Pull out and discard all the seeds membranes.
    • In a separate bowl mix the raw meat, rice, half the tomato sauce, onions & seasonings.
    • Stuff the peppers with the mixture and place them in the bottom of the crockpot.
    • Mix the remaining tomato sauce and Worcestershire sauce. Pour over and around the peppers.
    • Place the pepper tops back on top the stuffed pepper (optional but cute).
    • Pour 1/2 cup water around the peppers but not over the top.
    • Cover and cook on low for 6 to 8 hours
    Tried this recipe?Let us know how it was!

    Creole Style Stuffed Peppers

    This one isn’t my recipe. It’s a friend’s recipe from down south. She was the one that helped me do the 110 Crockpot Freezer Meals cooking session.

    It’s an oven recipe. And as most authentic Cajun recipes go…it’s a bit involved. It IS worth it though. These are really good.

    There’s also a converted “Creole Slow Cooker Stuffed Pepper” Recipe down below the authentic version. I did it and it’s good.

    But honestly, it isn’t as good as hers. So, you make them whichever you want if you decide to try this recipe.

    Slow Cooker Stuffed Peppers

    Creole Style Stuffed Peppers (Oven Version)

    Recipe

    slow cooker stuffed peppers complete

    Creole Style Stuffed Peppers (oven version)

    Gwen
    Slow cooker stuffed peppers, creole oven stuffed peppers, Tex-Mex stuffed peppers, ALL sorts of stuffed peppers This one's the oven version for Cajun style. Come back to https://www.slowcookerkitchen.com/slow-cooker-stuffed-peppers to print all the other deliciousness that's available.
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 30 minutes
    Total Time 1 hour
    Servings 6 servings

    Ingredients
      

    • 6 large green bell peppers
    • 3 tablespoons olive oil
    • 1 onion diced
    • 2 cloves garlic minced
    • 1/2 teaspoon dried oregano
    • 1 tablespoon Creole seasoning
    • black pepper to taste
    • 3/4- pound shrimp peeled and deveined
    • 1 1/2 links of andouille sausage diced
    • 1 cup uncooked long-grain white rice
    • 2 1/2 cups chicken broth
    • 1 8 ounces can tomato sauce
    • Louisiana-style hot sauce
    • 1 lemon sliced (optional)

    Instructions
     

    • Preheat oven to 325 degrees.
    • Grease an 8x12 inch baking dish.
    • Heat the olive oil in a large, deep skillet over medium heat.
    • Sauté onion until translucent.
    • Stir in garlic, and season with oregano, Creole seasoning, and black pepper.
    • Stir in shrimp and sausage, and cook until shrimp turn pink, 5 minutes.
    • Stir in rice, and cook 1 minute.
    • Pour in chicken broth and tomato sauce.
    • Cook until thick, 15 to 20 minutes.
    • Fill peppers with stuffing mixture, and place in baking dish.
    • Bake in preheated oven for 15 to 20 minutes, or until heated through. Serve with lemon wedges and hot sauce.
    Tried this recipe?Let us know how it was!

    Cajun Style Stuffed Peppers (Crockpot Style)

    Recipe

    slow cooker stuffed peppers complete

    Slow Cooker Stuffed Peppers

    Gwen
    Come back & visit https://www.slowcookerkitchen.com/slow-cooker-stuffed-peppers to print all the other stuffed pepper recipes we have available.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 6 hours
    Total Time 6 hours 10 minutes
    Servings 6 servings

    Ingredients
      

    • 4 large bell peppers your choice of color
    • ½ medium onion minced small
    • 1-2 cloves garlic minced
    • 1 tablespoon Creole seasoning
    • ½ pound cooked and peeled shrimp I bought them that way, I only had to remove the tails
    • 1 link andouille sausage diced (smoked sausage will work if you can’t find andouille)
    • 2 cups cooked rice
    • 3/4 cup chicken broth divided into ½ cup and ¼ cup
    • 1 8- ounce can tomato sauce divided
    • 1 teaspoon Louisiana Hot Sauce
    • Lemon slices optional

    Instructions
     

    • Wash and cut the tops off the peppers. Remove seeds and membranes.
    • In a large bowl combine all the ingredients EXCEPT ½ cup of the chicken broth and half the tomato sauce. Mix well.
    • Use the mixture to stuff the peppers and place in the bottom of an oiled slow cooker.
    • Mix the remaining chicken broth and tomato sauce. Pour over and around peppers.
    • Cover and cook on low for 5 to 6 hours.
    Tried this recipe?Let us know how it was!

    Mexican Style Stuffed Pressure Cooker Peppers

    Lori over at The Kitchen Whisperer has a really good-looking pressure cooker option for Mexican Stuffed Peppers.

    So, if you’re in the market for a pressure cooker version, I would try hers. They look yummy.

    If you’d rather stick with the crockpot, here’s a link to our Mexican Crock Pot Stuffed Peppers.

    We don’t use the exact same ingredients…but they are basically the same 😊

    Chili Stuffed Slow Cooker Peppers

    easy crockpot chili and homemade chili seasoning

    How about chili? Chili is one of those things a lot of folks CRAVE once the weather turns cooler.

    Why not make up a large batch of crockpot chili, freeze half of it for later and use it to make this stuffed pepper recipe?

    Recipe

    slow cooker stuffed peppers complete

    Chili Slow Cooker Stuffed Peppers

    Gwen
    The amount of chili you'll need to make these slow cooker stuffed peppers will vary. It will depend on the size of the peppers. There's NOTHING hard about this recipe. And it's really good too!
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 4 hours
    Total Time 4 hours 10 minutes
    Servings 4 servings

    Ingredients
      

    • 4 medium bell peppers
    • 3 to 4 cups leftover chili
    • 1 cup shredded cheddar cheese
    • 1 8- ounce can tomato sauce
    • 1 tablespoon chili seasoning
    • 1/4 cup water

    Instructions
     

    • Wash peppers and remove seeds and membranes; place in an oiled slow cooker insert.
    • Use a large spoon or small ladle to fill each pepper about 1/3 full of chili.
    • Sprinkle on a covering of cheese.
    • Repeat twice more.
    • Mix the water, tomato sauce, and chili seasoning. Pour over and around the peppers.
    • Cover and cook on low for 4 to 5 hours, or until the peppers are to the tenderness you personally prefer.
    • Freezer Meal option:
    • Prep them just as described above and place them on a cookie sheet.
    • Mix the tomato sauce and chili seasoning and pour into a sandwich sized freezer bag. Label it something like "To pour around peppers, add 1/4 cup water first". You can add the water now and freeze if you like. Either works. Some people just want to conserve as much freezer space as possible.
    • Freeze both the peppers and the sandwich bag overnight.
    • After both are frozen solid remove them from the freezer and place in a large, prelabeled freezer bag or canister.
    • Allow to defrost overnight before cooking. OR add a 1 to 2 hour more cook time if starting with frozen peppers.
    Tried this recipe?Let us know how it was!

    Classic Stuffed Bell Peppers Recipe (Oven Method)

    Recipe

    slow cooker stuffed peppers complete

    Classic Stuffed Peppers (oven version)

    Gwen
    This stuffed bell peppers recipe is for 4 servings/peppers. You can easily double or triple it for large crowds OR for a quick freezer meal later.
    Print Recipe Pin Recipe
    Prep Time 25 minutes
    Cook Time 55 minutes
    Total Time 1 hour 20 minutes
    Servings 4 servings

    Ingredients
      

    • 4 bell peppers your choice of color
    • 1- pound uncooked ground beef
    • 1 1/2 cups cooked rice white, brown or mixed
    • 1 15- ounce can petite diced tomato sauce divided (don't drain)
    • 1-2 tablespoons Worcestershire sauce
    • 2 eggs
    • 1/2 cup onions diced (optional)
    • Salt & Pepper to taste

    Instructions
     

    • Preheat the oven to 350.
    • Wash the peppers and cut the tops off. Remove seeds and membranes.
    • Bring a pot of water to boil and boil the peppers for 3 to 5 minutes (possibly up to 8 minutes for very thick-walled peppers). Remove from water and drain upside down.
    • While peppers are draining, mix the following ingredients in a separate bowl: uncooked ground beef, cooked rice, 1/2 the tomatoes, 1 tablespoon Worcestershire sauce, both eggs, and the onions. Add salt and pepper to your preference and mix well.
    • Spoon the meat mixture into the peppers.
    • Place them upright in an oven-safe casserole dish.
    • Mix the remaining tomatoes with 1/4 cup water or broth and the remaining Worcestershire sauce. Pour over and around the peppers.
    • Add the tops back to the peppers (optional but cute and practical).
    • Cover casserole dish with a lid or foil and bake for 45 to 55 minutes.
    Tried this recipe?Let us know how it was!

    If you’d like to try making this recipe in the oven, you might want to check out this Classic Stuffed Peppers Recipe. It uses mostly the same ingredients as our slow cooker version by uses the oven to finish them off.

    Pin It for Later Options for Crockpot Stuffed Peppers

    slow cooker stuffed peppers

    Slow Cooker Stuffed Peppers

    4-Ingredient Slow Cooker Steak Strips

    These 4-ingredient slow cooker steak strips are tender, juicy and delicious! And they take all of 5 minutes to prep.

    They work for a meal, or a snack, and even an appetizer. It works over pasta, rice or alone AND its freezer friendly. Heck, it’s even Keto and low carb…just not with the rice or pasta.

    Slow Cooker Steak Strips

    It’s sorta like beef stroganoff, but without the sour cream. Me personally, I like sour cream. But I know a lot of folks that don’t. And they really like this dish too. So, it’s a little more versatile than stroganoff for feeding the pickier folks.

    Legal Stuff: This post might contain affiliate links. That means, if you purchase something through one of the links, SlowCookerKitchen makes a small commission. It does NOT increase your price. Everything recommended it stuff we have tried and/or have researched to the point of insanity. Here's the full disclosure policy if you want to read it.

    Slow Cooker Steak Strips Ideas

    Like I was talking about earlier, these strips work in all sorts of ways.

    Dinner Ideas: Served over rice or pasta. Or for the low carbers…over spaghetti squash, or alone.

    Lunch Ideas: Heck, just a super easy, tasty canister of just plain leftovers and a side salad. Or make it into a wrap with some provolone slices…

    Breakfast: I’ve made these into an omelet. I had a little leftover sauce because obviously, you don’t want a lot of sauce in an omelet.  I tossed in some Portobello mushrooms…it was really good!

    Appetizer/Snack: If you want to do a really cool crockpot for game day, this would be a great idea. You could serve them straight out of the crockpot with a batch of skewers stuck in the corner. Super easy and a hit too!4-Ingredient Slow Cooker Steak Strips

    Freezer Friendly Crock Pot Steak Strips

    Yep, here’s another one that’s freezer friendly before or after cooking. I would NOT have thought so with the cream cheese. I was wrong.

    It works. I knew you could freeze cream cheese…and butter…and milk. But I also knew that the consistency of the cream cheese looked kind of curdled after defrosting. It doesn’t taste any different, it just looked weird.

    So, I never used it for actual cooking. I used it to make Christmas candies. There's a LOT of Christmas candies made around here. And when you make them, the cheese gets incorporated into the other ingredients. So it didn't matter about the grainy texture.

    BUT IT DOES WORK. You just have to beat it a little more. And that’s going to have to happen anyway. When you add cream cheese and broth and want them to become a sauce there's going to be a little mixing involved.

    I tried the Philly brand and a couple generic versions too. All of them worked after being frozen.

    Slow Cooker 4-Ingredient Steak Strips

    Printable & Pinnables for 4-Ingredient Slow Cooker Steak Strips

    Recipe

    Slow Cooker Steak Strips

    4-Ingredient Slow Cooker Steak Strips (Low Carb & Keto friendly)

    Gwen
    These 4-ingredient slow cooker steak strips are tender, juicy and delicious! They work for a meal, or a snack, and even an appetizer...
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 7 hours
    Total Time 7 hours 5 minutes
    Servings 4 to 6 servings

    Ingredients
      

    • 1 to 1 1/2 pounds sirloin steak cut into 1" strips
    • 1/2 to 1 cup beef broth
    • 4- ounces cream cheese cut into chunks and softened
    • 2 tablespoons butter
    • Salt & Pepper to taste

    Instructions
     

    • Use the butter to grease the crockpot insert, leave the remaining butter in bottom of crock.
    • Toss the steak strips in and top with the broth.
    • Cover and cook on low for at least 5 hours. 6 to 8 will make them much more tender.
    • minutes before serving: Scoop the meat out of the slow cooker.
    • Add the cream cheese chunks to the broth and stir. Cover the crock for about 10 minutes and then stir vigorously.
    • Add the meat back, stir to coat. Add salt and pepper to taste.
    • Cover and allow another 10 minutes for the meat to reheat.
    • Serve alone, over rice, or over any type of pasta.

    Freezer Directions:

    • Seal the cream cheese in a separate sandwich bag.
    • Place the meat, butter and beef broth in a large, pre-labeled freezer safe bag. Place the cream cheese baggie inside the larger bag.
    • Lay flat to freeze, defrost overnight in the refrigerator before cooking. Don't forget to remove the cream cheese baggie before tossing the meat mixture into the crockpot.

    Freezing Leftovers:

    • Depending on your diet preference you can make this into a casserole of sorts.
    • Layer rice or pasta cooked al dente about 3/4" deep, top with meat and sauce.
    • If you're a keto diet person, just freeze as is and opt for eating it alone or over spaghetti squash.
    Tried this recipe?Let us know how it was!

    Slow Cooker Steak Strips

    Other Crock Pot Beef Dinners:

    If you liked this recipe for slow cooker steak strips...here are a few more crock pot beef ideas you might like.

    5-Ingredient Crock Pot Chicken and Mushrooms

    This 5-ingredient crock pot chicken and mushrooms recipe is pretty dang good! In addition to tasting yummers AND only taking 5 ingredients…it also only takes about 5 minutes to toss in the slow cooker.

    Also, another neat thing about this recipe is it’s another one those “hybrid” freezer meals. What do I mean by “hybrid”? Well in this instance I mean it’s freezer friendly before OR after cooking.

    Crock Pot Chicken and Mushrooms

    Legal Stuff: This post might contain affiliate links. That means, if you purchase something through one of the links, SlowCookerKitchen makes a small commission. It does NOT increase your price. Everything recommended it stuff we have tried and/or have researched to the point of insanity. Here's the full disclosure policy if you want to read it.

    This is one of those meals you figure out on the fly. One of those days when you absolutely KNOW you are behind before it even begins and there won’t be any food cooked.

    Well, it’s actually like the crockpot potato soup me and my girl figured out many, many moons ago. Same principle, different recipe.

    It turned out well! So a few weeks later I decided to make it again. This time I snapped a few pictures and voila! Here it is for you guys to try out too 😊

    Prep Time for Crock Pot Chicken and Mushrooms

    5 minutes prep time is nothing to sneeze at. This is one of those deliciously easy crockpot dump recipes. BUT if you want to cut your prep time down to 2 or 3 minutes you can do that too. How? Pretty easy…

    • Purchase boneless, skinless chicken breast tenders or boneless, skinless chicken thighs. They will be cut thin and in strips, that will cut out YOU having to cut them up.
    • Secondly, if you’re using fresh mushrooms, purchase a package of prewashed, pre-sliced mushrooms. OR purchase regular sized mushrooms, wash and toss them in whole.

    With those two small modifications, your prep time for this 5-minute, 5-ingredient, recipe goes down to about 2 minutes prep time. Maybe 3 if you’re a tad on the messy side (like me).

    5-Ingredient Crockpot Chicken and Mushrooms

    Freezer Friendly Hybrid Meal

    Sometimes when I say, “hybrid meal” I’m talking about one that can be cooked using different methods other than a crockpot. A good example is this Crock Pot Tater Tot Casserole. It can be cooked in the crockpot or in a cast iron skillet.

    BUT, in this instance, when I say hybrid I’m associating it with freezer meals. If anyone has a better way to work it, I’m all ears. It is rather confusing but I don’t know a better way to word it…

    Freezer Meal Prep for Chicken and Mushrooms

    The only thing about this recipe is the mushrooms. I feel a lot about fresh mushrooms like I do about raw potatoes. And I talk about the “why” of it over on 5-Ingredient Crock Pot Pot Roast...

    I have never personally had great luck freezing them fresh. BUT taking the time to blanch them, partially cook them or getting a rather icky taste after cooking sorta makes the freezer meal thing not worth it. Or at least the “quick and easy” kind of meal prep.

    So here are a few options for mushrooms:

    • The best solution for fresh mushrooms is to coat them. Coat the fresh vegetables in some sort of broth, soup, sauce or gravy.

    I read this somewhere online. I do NOT remember where. It is NOT an original idea. But I do not remember where it came from either. If someone knows, let me know and I will happily add attribution to the original person’s idea…

    • Purchase canned mushrooms. Quick, easy and no fuss. Drain them and dump them in the freezer bag with the other ingredients.
    • Sauté them in butter. If you don’t like canned mushrooms and/or you haven’t had luck freezing fresh ones either… you can sauté fresh mushrooms in butter before adding them to the freezer meal.

    Crock Pot Chicken and Mushrooms “Emergency Meal”

    crock pot chicken and mushrooms

     

    This one’s about freezing leftovers. Which is handy at times.

    There are always those days when I forget to even toss something in the crockpot. When I have one of those days then a pre-cooked, frozen meal comes out.

    To make this dish into an “emergency meal” you have options:

    • Freeze it alone. Label a freezer bag with the contents and an expiration date (4 weeks after being cooked), toss in the crock pot chicken and mushrooms, lay flat in freezer.
    • Freeze it over pasta cooked al dente. Some kinds of pasta do okay fully cooked, others don’t and will get mushy.

    I personally think this depends on the brand used. That’s been my experience. So a good solution is to cook the pasta al dente.

    After you cook the pasta, allow it to cool completely then pour a layer ½ to ¾ inches thick in the bottom of a freezer-safe canister. When top with the slow cooker chicken and mushrooms (this should be cooled also). Label and freeze up to 1 month.

    • Make up a batch of crockpot rice. Or regular rice. But I LIKE crockpot rice. It’s easy, doesn’t burn hardly ever and I don’t have to babysit it.

    But you make the crock pot chicken and mushrooms into a casserole the same way as the pasta method up above. Cool the rice, cool the chicken mixture. Layer in ½ to ¾ inch layers. Freeze. It lasts about 4 weeks in the freezer just like the other methods.

    If you’d like more information on how to make homemade TV dinners (and why), you can check out Snappy Living’s Pre-Cooked Frozen Meals. That was the original article I read on it.

    Printable & “Pin It for Laters” for Crock Pot Chicken and Mushrooms

    crock pot chicken and mushrooms

     

    Recipe

    5-Ingredient Crock Pot Chicken and Mushrooms

    Gwen
    This 5-ingredient crock pot chicken and mushrooms recipe is pretty dang cool. It takes all of 5 minutes prep AND 5 ingredients. It's another of those meals that's freezer friendly before OR after cooking it. And best of all... it's yummy too!
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 6 hours
    Total Time 6 hours 5 minutes
    Servings 4 to 6 servings

    Ingredients
      

    • 2 tablespoons butter
    • 4 boneless skinless chicken breasts
    • 1/2 cup chicken broth
    • 1 can cream of mushroom soup
    • 1 pound fresh mushrooms washed and sliced ~or~ 2 4-ounce cans of mushrooms, drained
    • Salt & Pepper to taste

    Instructions
     

    • Liberally butter the crock pot insert. Leave the remaining butter in the bottom.
    • Toss the mushrooms in the slow cooker in a single layer.
    • Lay the chicken breasts over the top of the mushrooms.
    • Mix the soup and chicken stock. Pour over the chicken breasts.
    • Cover and cook on low for 5 to 7 hours (cooking time will vary depending on the thickness of your chicken breasts).
    • Added salt and pepper to taste.

    Tip: Once the dish is cooked, if the sauce isn't thick enough for you, you can thicken it as follows:

    • Turn the crockpot to high.
    • Combine 2 tablespoons cornstarch with 1/4 cup of cold water.
    • Remove the chicken breasts from the crockpot and slowly pour the cornstarch water into the liquid while whisking quickly.
    • Return the chicken to the crockpot. Turn to re-coat. Cover and allow to thicken. Usually about 20 minutes.

    Freezer Meal Directions:

    • Toss the chicken and mushrooms in a 1-gallon freezer bag you've previously labeled.
    • Mix the soup and broth in a separate bowl and pour it into the bag.
    • Freeze for up to 6 weeks.
    Tried this recipe?Let us know how it was!

    crock pot chicken and mushrooms

    Other Crock Pot Chicken and Mushroom Recipes

    If you’re a fan of either "quick & easy" recipes OR freezer meals, here are a few more recipes you might want to check out to ROCK THAT CROCK…

     

     

    Easy Crock Pot Pot Roast Recipe [Instant Pot, Baked & Freezer Directions too!]

    It's pot roast season! Pot roast, in general, makes an awesome meal. Choosing to do a slow cooker pot roast recipe makes it an easy meal too!  This 5-ingredient crock pot pot roast recipe is NO exception either! It's freezer friendly. Super easy meal prep. It's a one-pot meal. It's pretty enough for company. AND it makes yummy leftover sandwiches too!

    5-Ingredient Crock Pot Pot Roast

    So What's Up with THIS Crock Pot Pot Roast Recipe?

    There are so many ways to make pot roast. There are so many ways to USE pot roast. Maybe that's the reason there are so many alternate ways to make it. I don't honestly know.

    But there's no reason not to enjoy each and every one of them. Now, concerning THIS recipe...

    How to Make Your Crockpot Pot Roast Freezer Friendly

    This roast can be prepped and frozen before or after cooking it. I will say like I do pretty consistently, I am not a fan of freezing raw potatoes. I've had a few rounds of luck, but a LOT more epic fails.

    IF you decide to freeze this recipe beforehand just make sure the potatoes are:

    • Russet or Yukon varieties. NO reds...they pit and sorta dissolve towards the center on me. They have a funky texture most times too.
    • Pour the raw potato chunks in your freezer bag then pour the broth over the top. Make sure the potatoes are submerged mostly. This is the only way I've personally seen them work out when freezing raw.

    The only thing with freezing the leftovers on this one. Use all the sauce. Place the meat, potatoes, and carrots in whatever sized casserole dish or baggie you want then pour all the sauce over the top. Make sure you hit the meat and potatoes both. This will help keep everything juicy when it gets defrosted.

    5-Ingredient Meal Prep & Optional "from Scratch" Ideas

    crock pot pot roast recipe

    So what's not to LOVE about just 5 ingredients? That's not just the meat and seasonings with this one. We're talking meat, potatoes, carrots, and sauce as well. Excellent yumminess!

    If you'd rather do the cook from scratch thing. That's not a problem. That works with this recipe as well. It sure isn't a 5-ingredient crock pot pot roast recipe anymore...but it's still yummy deliciousness!

    This recipe calls for onion soup mix. You can use the regular packets that are available in the grocery ~or~ you can make your own too.

    Homemade Beefy Onion Soup Mix

    This is my favorite onion soup mix recipe. I've adapted a little here and there over the years...

    Recipe

    Homemade Beefy Onion Soup Mix

    Gwen
    1/4 cup = 1 store packet
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Total Time 5 minutes

    Ingredients
      

    • 1/3 cup beef bouillon granules
    • 3/4 cup dried minced onion
    • 1 tablespoon dried parsley
    • 2 teaspoons onion powder
    • 2 teaspoons turmeric
    • 1 1/2 teaspoons celery salt
    • 1 1/2 teaspoons sugar
    • 1/2 teaspoon Himalayan "pink" salt
    • 1 teaspoon black pepper

    Instructions
     

    • Process everything except the minced onion in a food processor or blender until very fine and well combined.
    • Add the minced onion and "pulse" a couple times to barely chop up the dried onions.
    • Store in an air-tight canister until needed.
    Tried this recipe?Let us know how it was!

    Here are a couple more onion soup mix options that do not contain beef bouillon:

    Homemade Beef Stock

    Heck, you can make your own beef bone stock as well if you'd like. This recipe is specifically called "bone broth" BUT that only means it varies by what bones you use. Use beef bones, you'll be beef stock. Simple.

    Neither of these "from scratch" recipes are difficult. They just take a little more time. SO now you're armed with the info to do either a "quick and easy" crock pot pot roast recipe. OR you can opt to do the from scratch crock pot roast.

    This Crock Pot Roast Makes a Great Sunday Meal

    It's pretty enough to plate up and put on the table for guests. It just IS. If you are going for presentation, make sure the sauce is off to the side. It tastes yummy and adds lots of flavors. It is NOT pretty.5-Ingredient Crock Pot Pot Roast Recipe

    I solved this by serving it up in little cups. Just small plastic dipping cups. I had seen them for years in stores here and there. I had personally never seen the point. But I've found they are actually very handy. They hold all sorts of small quantities while you're cooking AND they are perfect for serving individual dipping sauces. Including Homemade Au Jus!


    (This post may contain affiliate links. That means if you click on an ad or link, SlowCookerKitchen.com makes a small % of profit. It does NOT mean your price increases. It means we can pay our electric bill, the internet and write/cook more recipes...thanks for your support!)

    Homemade Au Jus Sauce for Sandwiches

    Remove the roast and vegetables from the crockpot. Plate up for the table or set aside.

    Mix 1/4 Worcestershire Sauce into the crockpot and stir well. Taste. It's all about YOUR taste preference here. You might want more...so in the printable version of the recipe down below it says 1/4 to 1/2 cup.

    Some folks add a bit of garlic powder, others add additional pepper. Others opt for soy sauce instead of the Worcestershire.

    I've had a lot of versions. My fav is about 1/3 cup Worcestershire Sauce + 1 teaspoon garlic powder mixed into the beef drippings.

    Pulled Beef Roast Sandwiches from the Leftovers

    Did you make too much roast? It happens to me constantly. It's a good thing we do both freezer meal meals and leftovers without a problem... OR how about cooking a little extra? Even if you don't want to freeze this crock pot pot roast recipe...why not grab a roast that's a little bigger? If it fits in the budget or is on sale...heck, even better.

    But DO consider purchasing a slightly larger one. THEN turn the leftover meat into pulled roast beef. It's possible (not probably) you can cut it. As with most slow cooking or pressure cooking meals, it will very possibly fall apart.

    But if you're planning on it to fall apart...or just don't care. You'll have a freezer meal (or later-this-week meal) already and it can be tossed together in a flash.

    Printable 5-Ingredient Crock Pot Pot Roast Recipe

    Recipe

    5-Ingredient Crock Pot Pot Roast Recipe

    Gwen
    This 5-ingredient roast recipe is absolutely yummy! It's freezer friendly, a great Sunday dinner AND the leftovers make yummy sandwiches too!
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 8 hours
    Total Time 8 hours 10 minutes
    Servings 8 servings

    Ingredients
      

    • 1 cup beef broth
    • 2 pack s beefy onion soup mix
    • 6 medium Yukon potatoes halved or quartered
    • 6 medium carrots peeled and chunked
    • 3 to 3 1/2 pound boneless beef bottom round roast or chuck pot roast cut into 4-5 chunks for instant pot method

    Instructions
     

    All Methods

    • Optional beginning step: Sear the beef roast on both sides. Use medium-high heat or your saute function on your instant pot. Use either butter or oil and sear 3-5 minutes per side.

    Slow Cooker

    • Lightly oil or butter the slow cooker insert.
    • Place the carrots and potatoes in the bottom of the crock pot.
    • Sprinkle with half the onion soup mix, flip and place the roast on top the vegetables.
    • Sprinkle with the remaining dry soup mix. Pour the broth around the outside.
    • Cover and cook on low for 8 to 9 hours; the beef will be fork tender when it's done.

    Instant Pot

    • Place vegetables in bottom of insert.
    • Place pot roast over vegetables.
    • Mix soup mix and beef broth and pour over roast.
    • Manual high, 35 minutes. Natural release at least 10 minutes.

    Oven-Baked

    • Preheat oven to 350 degrees.
    • Follow slow cooker directions steps 1 through 4 and cover with foil.
    • Bake 2 to 2 1/2 hours.

    Freezer Meal

    • Place beef roast a 1-gallon freezer bag. Pour beef broth and soup mix on top.
    • Make a note on your freezer label and in your planner that you'll need the potatoes and carrots on cook day.
    Tried this recipe?Let us know how it was!

    Pinnables for Easy Crock Pot Roast

    5-ingredient crock pot pot roast recipe

    Other Crockpot Beef Deliciousness!

    If you enjoyed this crock pot pot roast recipe then we bet you'll LOVE a few of these...

    5-Ingredient Crock Pot Pot Roast Recipe

    Ground Beef Crock Pot Recipes

    Crock Pot Ground Beef Recipes for the Freezer

    Try as we might... to be organized and "keep it together"...something always seems to fall apart.  Life happens. This list of ground beef crock pot recipes can come in super handy for so many reasons.

    There are color-coded grocery lists, step-by-step directions and printable recipes for it all. Enjoy! And Rock That Crock!

    How Can Making Crockpot Freezer Meals Help?

    Making ANY freezer meals is going to help. Time is precious and life is short. Unless you're just "in the mood" to cook or you've got a specific reason for being in the kitchen there isn't any reason to stand over the stove an hour a day to cook. Since this is a slow cooker site and a crockpot post...specifically ground beef crock pot recipes post...we're going to focus on that.

    All these recipes are freezer friendly. I've frozen all of them personally AND so has at least one other reputable source (I'm not being cryptic there, the person just varies. So they don't have a specific role or title). AND now on to how those crockpot freezer meals can help you!

    • Save time: An hour to shop, a couple hours to assemble and you've got multiple emergency meals in the freezer. Depending on how much you cook and interruptions, the time will vary of course but you'll STILL save time in the long run.
    • Manage & save money: Shop sales, buy in bulk, buy what you need and don't have stuff go bad before you get to it. There isn't much more I hate...or get mad at myself about than wasting stuff. Food included.
    • Save your SANITY: One more thing crossed off the list is an AMAZING feeling.  Well worth finding the couple hours you'll need to get this done. So read on to find out more and learn how to save yourself a little time, money AND relieve a little stress too.

    Crock Pot Ground Beef Freezer Meals

    Note: This post contains affiliate links. That means if you click on a link and decide to make a purchase then we'll receive a small commission. That does NOT mean you'll be charged a higher price, only that we make a little bit of money. That'll help keep the lights on, pay for the internet connection and pay for supplies to make more slow cooker recipes. Thanks for supporting us too!

    How "Ground Beef Crock Pot Recipes" Article is Set Up

    There are images below. And there are links to each and every recipe listed below.  Just click the title or the picture and you'll be led straight to the recipe.  There's also a couple super handy printable grocery lists I've compiled.  I figured I needed it and you might too.

    There are actually 3 lists.

    1. One is a detailed grocery list recipe sorted by each recipe.
    2. The second is a detailed list sorted by store section (like "produce") and then by ingredient.
    3. The 3rd list is a consolidated grocery list if you're going to make ALL the recipes. It also has direct links to all the recipes.

    You can also scroll down to the bottom of this article and just pin it for later if you do Pinterest. Then you'll be able to find it easily when you need it.

    Also, one quick note...You'll still need to prepare or buy side dishes & bread.  This list is ONLY for main dishes. BUT in an effort to round article out more and make it help us all even more, here is a list of side dishes that compliment each and every freezer meal:

    Number of Meals & Servings?

    Ground Beef Crock Pot Recipes Collage for Freezer Meals

    I hate this part.  Really, I dislike it a lot.  No two people eat the same amount.  It varies so much.  It's best to ask how much you eat I suppose.  But since I am unable to ask that of every person reading this I will just say this is an average.  Each meal averages out to a serving size being a quarter pound of meat plus the other stuff.  That being said...here are my guesses.

    Crockpot Chili: 10 servings per recipe x 1 prep = 10 servings
    Cheesy Crockpot Meatloaf: 6 servings per recipe x 2 preps = 12 servings
    Cheeseburger Macaroni Casserole: 4 servings per original recipe x 2 preps = 8 servings
    Hamburger Potato Casserole: 6 servings per recipe x 2 freezer preps = 12 servings
    Crockpot Cheeseburgers: 8 servings per original recipe x 1 freezer prep = 8 servings

    So I am estimating 50 servings for the freezer meal prep session. Of course the number of meals you get it going to vary by the size of your family.  It's also going to vary by how much each family member eats.  I can tell you for me and my hubs, this is 20 to 25 meals.  Obviously, we're two adults.  I'm guessing for a family of 4 you'll probably get 10 to 12 meals.

    That's well over a week's worth of meals in an hour.  But even if it takes you a few more minutes it'll be worth de-stressing the rest of the week!

    Crockpot Freezer Meal NotesCrock Pot Ground Beef Freezer Meals

    1. A BIG key with this list is precooking your hamburger meat.  Only a couple of these meals (aka the meatloaves) don't need precooked meat.  Why not use 20 minutes of that prep time and precook it all and have one more thing off the list? If you want to save yourself loads of time, check out this Make-Ahead Crockpot Ground Beef recipe. Cook it overnight or while you are at work...then proceed with doing the ground beef crock pot recipes freezer meal session!
    2. Some of these meals are freezer friendly.  Some not so much.  Some people choose to freeze everything.  I've personally frozen leftovers of just about everything I've ever cooked.  Sometimes I've had unexpected, happy successes AND I've also had some epic fails.
    3. I personally do NOT freeze raw potatoes.  Some folks do and never have issues.  We've tried almost every color and type of fresh potato imaginable.  You can freeze canned potatoes without having an incredibly weird taste and texture, but why?  What would be the point?  Just leave them in the can and open them when you need them.  That's my opinion, other people have their own.  I personally either add the potatoes when it's time to cook or use frozen potatoes that are processed for freezing...that being said, all these recipes have been modified to use frozen potatoes to ensure freezer friendliness. If you are super brave...and luckier than me (or you know an epic trick to make fresh potatoes freeze)...go ahead and use all fresh produce. Your choice.

    Utilize the Pre-Frozen Vegetable Options to Make Freezer Meals Even Faster

    If you want to make your life even easier just visit the freezer veggie section of the grocery.  You can find all sorts of stuff precut and frozen.

    For this freezer meal cooking session we need:

    • Sliced Potatoes
    • Diced Carrots
    • Diced Celery
    • Minced Garlic
    • Diced Onions
    • Diced Sweet Peppers

    If You'd Rather Chop It All

    You can find pre-frozen potatoes, carrots, onions and sweet peppers at the grocery. I'm not telling you that it is mandatory. I'm offering another step to "quick & easy". It will be a little more expensive than buying stuff fresh and chopping it up yourself.

    If you'd rather chop and dice your own (which I sometimes DO), I'd recommend this little chopper. It works great. It's also cheap, it works fast, and doesn't take up a lot of room. I've only recently purchased this model, so I can't speak for long-term use yet.

    I CAN say it has a 4.7 out of 5-star rating on Amazon. That's out of 2,351 customer reviews at the time I'm writing this article. And Amazon customer reviews are generally brutal...so I'd say those are pretty good ratings.

    So now you can make an informed decision between pre-frozen or fresh produce. You'll know what sort of balance between time and money fits for you :)

    Supplies You'll Need:

    You're going to need a couple things to do freezer meal preps. Nothing is expensive, or nothing I'm recommending. You do NOT have to have all of it. It just makes life easier.

    • Vegetable Chopper The benefits of having this are discussed up just a bit. No need to repeat...
    • Freezer Bags: Quart or Gallon size. What size depends on how many you're feeding and if you guys do leftovers or not. I use zippered types. You don't have to guess if they are closed and you don't get an icky mess to deal with that causes more work...


    • Hands-Free Baggie Holders. Unless you're cooking with a partner that's just there to be an extra pair of hands, you need these! They are wonderful. They hold your bags upright while you're tossing everything in them. They work with both gallon or quart-sized bags, store flat and seem to have a long life expectancy (so far). I've had mine for a couple years now. I use them a couple times a month and all of them are still in good shape.


    Step-By-Step Ground Beef Crock Pot Recipes Cooking Session

    Prepping & Cleaning for Crockpot Ground Beef

    • Read through this article and decide if you want to order any of the supplies. Order as needed (most links are Amazon Prime so you'll get them in just a couple days). If you don't know about Amazon Prime, well I can tell you it ROCKS. Here's more info...Try Amazon Prime 30-Day Free Trial
    • Print your lists (the links are right above) and print each printable recipe:
    • Check your pantry for what you have vs what you need.  Make changes as necessary and do the shopping for the rest.
    • Decide if you're going to fry your ground beef in a skillet or utilize the Make-Ahead Slow Cooker Ground Beef recipe. If you are then you can put it in the crockpot either the night before your cooking session (if you're cooking in the morning) OR before you go to work (if you're doing an after work session). Skillet or slow cooker, you'll need to...
      • Separate out about 2 1/2 pounds of the ground beef. This will be your meatloaf, toss that in a separate bowl (me = about 3 minutes).
      • Use the vegetable chopper to chop both the peppers and then the onions, toss about 3/4's of the onions in with the make-ahead meat and the other 1/4 in with the meatloaf ground meat. Dump peppers in a sealable canister and refrigerate until tomorrow (me = 4 minutes).
      • Mince garlic with garlic mincer. I don't have a recommendation on this one. Mine's too old to have a brand on it. Just get a solid metal one if you're gonna get one. Mine's lasted over 20 years. Same with the onion, 3/4 in with the crock-pot meat and 1/4 in the meatloaf mixture (me = 2 minutes).
      • Add broth to make ahead mixture, cover slow cooker and turn on (me = 2 more minutes).
    • Toss ground pork (or sausage, whichever you are using) into the meatloaf bowl. Add the remaining ingredients for the meatloaf. Mix and form two loaves. Lay flat on a cookie sheet, freezer safe plate or whatever. Place in freezer overnight ~or~ while the crockpot ground beef is cooking (me = 6 minutes).
    • Clean meatloaf bowl and choppers. Wipe down the kitchen. Toss the frozen stuff in the freezer and leave the remaining bags out, I'm using it in just a few hours...I'm not putting it away, sorry (me = 5 minutes).

    Total Cook Time So Far = 22 minutes

    All Remaining Freezer Meal Prep

    I did my freezer meal prep the next morning after I had a cup of coffee and checked my email. The make-ahead meat has already been turned off and dumped in a colander in the sink (over a bowl to catch the grease). It was draining and cooling while I woke up (me = 3 minutes).

    About 30 minutes later, this was how it went...

    1. Put the water on to boil (me = 1 minute).
    2. While waiting for the water to boil:
      1. Label baggies with recipe name, date and cook time (me = 4 minutes).
      2. Set up baggie holders and place the printable recipe in front of each (me = 3 minutes).
    3. Toss the pasta in for its 3-4 minute water bath (me=1 minute).
    4. Remove meatloaf from the freezer and bell peppers from the refrigerator (me = 3 minutes).
    5. Dump the pasta into a colander to drain (me = 1 minute).
    6. Toss everything into the right freezer bag (me= about 20 minutes, maybe 22).
    7. Start a sink of hot water running so it'll be ready when I get back from the basement 'cause I'm almost done!
    8. Toss everything in a basket and stack them in the freezer (me= 5 more minutes).
    9. Clean the kitchen (me= 5 minutes...'Cause there's only a couple bowls, the crockpot, and 2 colanders to clean.  Then I just had to wipe down the counters).

    Total Cook Time Before Anyone Else is Out of Bed = 48 minutes

    So, now it's all done and I'm sitting here drinking another cup of coffee and I'm typing it out for you guys. In total it took me 70 minutes to make 50 servings.

    If you think you'd like to try it...here are pictures and links again to all the recipes. There are also a few freezer notes below.

    Let us know if you try it and how it works out. If you've any questions just holler.

    5 Freezer Friendly Crock Pot Recipes with Ground Beef

    Crockpot Hamburger Potato Casserole

    Potato Hamburger Casserole

    This one wasn't originally a freezer meal. Like I said before, some folks have great luck freezing fresh potatoes. Me, not so much. If that changes and I figure it out, I'll update you guys.

    Crockpot Chili

    easy crockpot chili and homemade chili seasoning

    Freezer Friendly before OR after cooking. And make sure you check out all the different "chili" ideas in the original article too...

    Crockpot Cheeseburgers

    Super easy crockpot cheeseburgers

    This one's sorta a sloppy joe and sorta a cheeseburger. Call it what you want but it's absolutely delicious!

    Freezer friendly BEFORE and AFTER cooking.

    Freezer Notes: Toss the precooked hamburger meat, onion, garlic, mustard and cheeses in a bag.  Attach a package of hamburger buns or rolls.  Write a note that the pickles are in the cabinet...

     Crockpot Cheeseburger Macaroni Casserole

    Crockpot Cheeseburger Macaroni Casserole

    Uber-creamy and delicious.  There's never a complaint when I make this...

    Freezer friendly BEFORE ~or~ AFTER cooking

    Freezer Notes: It works no matter how you decide to do it BUT it works best if you precook the pasta about half-way.  Not really an issue if you're frying up the ground beef for this little endeavor.  Just boil it for about 3-4 minutes, drain and bag it up with the rest of the ingredients.

    IF you're low on time you can skip the boiling and just use raw pasta for this freezer meal.  Don't add the pasta to the bag, leave it in the pantry.  Bag up the rest of the ingredients. Then make a note on the label that the pasta is in the pantry. Use BIG BOLD letters to remind yourself later...half the frozen mixture goes in the crockpot, then the pasta, THEN the last layer of frozen stuff...

    Cheesy Crockpot Meatloaf

    Cheesy Crockpot Meatloaf

    Friend to the Freezer BEFORE ~or~ AFTER cooking!

    Other Crockpot Freezer Meal Sessions:

    Other BIG Lists for Slow Cooker Meal Ideas:

    What sort of freezer friendly crockpot meals do you like?  Is chicken or beef your fav? Maybe sausage?

    Let us know if you liked this ground beef crock pot recipes cooking session AND if you'd like to see more like it.

    Pinnable for Crock Pot Ground Beef Recipes

    Crock Pot Ground Beef Freezer Meals