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Crock Pot Beef and Broccoli Recipe

Beef and broccoli is a classic Americanized Chinese.  AND this crock pot beef and broccoli recipe takes it one step farther... Cause this way, you can have classic Chinese deliciousness any time you want! Right out of the crockpot :)Crock Pot Beef and Broccoli Recipe

This Crock Pot Beef and Broccoli Recipe is a Freezer Meal Too!

Yep!  This is another crockpot freezer meal.  It does NOT have to be one.  But it CAN.  That's the beauty of most freezer meals...they can be tossed in a bag or two and frozen for later, or they can be tossed right in the crock pot for a delicious dinner!  Either one.  This one's no exception...Beef and Broccoli Crock Pot Freezer Meal

 

For this freezer meal you just toss all the ingredients in a large zip lock bag EXCEPT the broccoli and cornstarch.  That you dump in a smaller bag and add a bit before serving.

Now that I've said that I'll modify it a bit...you can toss it all in one bag but your broccoli will most likely cook apart.  If you don't mind that happening, then toss it all in one bag.

But if you want it to say a bit crisps and look like and taste like the Chinese you are used to eating...just place the broccoli in a smaller bag and stick it inside the big bag.

This is what it looks like when it comes out.  It's a little messy, but not bad at all.
Crockpot Freezer Meal Beef and Broccoli

Just rinse it off, put it in the refrigerator until a bit before supper and it'll be fine.  And this way there's no chance of losing it in the freezer...which is always a good thing

 

Video for SCK's Crock Pot Beef and Broccoli Recipe...

Printable & Pinnable for Slow Cooker Beef & Broccoli

Here's the printable and pinnable versions for the recipe.  I forgot to write down how many servings...I am guessing 6 to 8.  Sorry about that!

Recipe

Crock Pot Beef and Broccoli Recipe

Crock Pot Beef and Broccoli Recipe

SlowCookerKitchen.com
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6 to 8 servings

Ingredients
  

  • 1½ pounds beef roast or steak cut into strips steak will be more tender
  • 1 to 2 cups fresh mushrooms sliced
  • 1 med onion sliced or cut into rings
  • ½ to ¾ cup beef broth depending on how much sauce you want
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 3 to 4 cups broccoli florets
  • 2 tablespoons cornstarch
  • ¼ cup cold water

Instructions
 

  • Combine beef, mushrooms, onion, broth and sauces in crock pot
  • Cover and cook on low for 6 to 8 hours
  • About 45 minutes before serving dissolve the cornstarch in the cold water
  • Add water/cornstarch mixture and broccoli to crock pot
  • Cover and cook for the remaining 45 minutes

Freezer Meal Directions:

  • Place everything except the cornstarch and broccoli in a large zip lock freezer bag
  • Place the broccoli in a separate, smaller bag and place it inside the larger bag
  • You CAN put the cornstarch in its own freezer bag and put it in the larger bag, it won't hurt it. You can also leave it on the shelf and not. Your choice
  • Close, label and freezer bag for up to 6 weeks
  • Follow directions above when ready to cook...you only need to defrost the meat enough to get it out of the bag, it does not have to be completely thawed
Tried this recipe?Let us know how it was!

Hope you enjoy!

slow-cooker-beef-broccoli-729-x-1400

Crock Pot Beef and Broccoli
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Crock Pot Beef and Broccoli
Crock Pot Beef and Broccoli

Crock Pot Chicken and Rice Soup

Chicken soup plain rocks the cooler months of Fall & Winter.  It's awesome any time of year but there's something even better when it's cold and windy outside.  And this crock pot chicken and rice soup is no exception.  It's deliciously awesome :)

What I like most about this chicken soup recipe is its versatility.  You can make it in the crock pot.  OR you can make it on the stove.  AND you can make it into a dump-and-go freezer meal for those "rush rush" days.  Got too many leftovers?  No problem, you can freeze those too!  So what the heck is NOT to like!Crock Pot Chicken and Rice Soup

 

Chicken & Rice Soup Topics

The Beauty of Slow Cooker Freezer Meals

Crockpot freezer meals rock.  I don't say that just 'cause I run a slow cooker site.  No ma'am (or sir, whatever)... I say that because they've saved my sanity on more than one occasion.

The last couple weeks around here have been a little more than challenging.  And since this isn't a personal blog I'll not go into the sordid details...I WILL say we'd have not eaten at least 3 times during these last couple weeks.  I mean we could have always done peanut butter and jelly's but that would have been the extent of my pantry.  And though I do love a good PB&J on occasion, dinner food on a regular basis it ain't.

But again, we didn't have to.  We had several freezer meals from an epic cooking session a friend and I did.  You can read about that here.

And tonight, we're having another one in that marathon cooking session, Crockpot Meatball and Ravioli Casserole.  As soon as I get done here, I'm tossing on some cheese to top it off and making a side salad.  Easy peasy AND yummy too!

Crockpot Meatball Ravioli Casserole

Slow Cooker or Stovetop Chicken and Rice Soup

Another excellent benefit of this recipe...it works on the stovetop or in the crock pot.  So even if you DO decide to give crock pot freezer meals a shot and forget to toss it in the crock...this one works on the stove too.

You can find directions for both (and the freezer meal prep directions) in the printable recipe at the bottom of this article/post/recipe.

Step-by-Step Prep for Crock Pot Chicken and Rice Soup

Some soups (mine included) have to have stuff done up some before hand.  NOT this chicken soup.  This one's a true toss & go recipe.Chicken & Rice Soup

 

Peel the potatoes if you want...  I didn't to want personally so the skins stayed on.  Use frozen or fresh veggies, either one works.

Any sort or rice except quick cook works.  What you see in the picture above is half long-grain white rice and half long-grain brown rice.  If you've only got quick-cook rice, then don't add it until the last 15 minutes or so.  I don't use it very often personally, so I don't know the exact crockpot cooking time for it...that's an estimate.

Anyways...toss whatever all ingredients you decide to use in the slow cooker.  Stir it up.  Cover and cook for 6 to 8 hours.  Super easy:)

Also...Before serving, remove the bay leaves.  They give a delicious flavor to soups but you can't ingest them.  They aren't digestible either and they can scratch your throat.  So don't forget to get them out.

Printable and Pinnable Crockpot Chicken & Rice Soup

Here's the Pinnable and printables for the soup.  Enjoy.  Give us a shout out on the Facebook page if you try it, what you changed, etc.  Enjoy & Rock That Crock!

Recipe

Crock Pot Chicken and Rice Soup

Crock Pot Chicken and Rice Soup

SlowCookerKitchen.com
4 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6 to 8 servings

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken, diced
  • 2 cups washed and diced potatoes
  • 2 cups mixed vegetables fresh or frozen
  • 1 can diced tomatoes 15-ounce
  • 1 cup rice uncooked (not quick cook)
  • 4 cups chicken broth
  • 1 can evaporated milk optional but makes is deliciously creamy
  • 2 to 3 bay leaves
  • 1 tablespoon parsley
  • 1 teaspoon garlic powder
  • 2 teaspoons basil optional
  • 1 teaspoon poultry seasoning optional

Instructions
 

  • Dice up the chicken and veggies
  • Toss everything in and stir it up
  • Cover and cook on low 6 to 8 hours
  • Remove the bay leaves before serving

Freezer Meal Directions:

  • Wash and dice all the ingredients
  • Dump everything in large freezer bag
  • Defrost in the refrigerator overnight before cooking
  • Cook on low 6 to 8 hours

Stove Top Directions:

  • Toss all the ingredients (either fresh or frozen) into a large stock pot
  • Cook over low heat for 45 to 60 minutes (until chicken is cooked through and veggies are soft)
Tried this recipe?Let us know how it was!

 

If you think this recipe sounds good, here's another option submitted by a reader...this one uses quick cook rice, lime, and cilantro!

  • 1 1/4 pounds skinless, boneless chicken breast halves
  • 1/3 cup lime juice
  • 2 cups chicken broth
  • 1 clove garlic, minced
  • 1/4 cup fresh cilantro
  • 2 tablespoons butter
  • 2 cups uncooked instant rice
  • Salt & Pepper to taste

Place the chicken breasts into a slow cooker; pour in the lime juice and chicken stock. Add the garlic and butter.
Cover, and cook on Low until the chicken is very tender, 6 to 8 hours.

During the last 15 to 30 minutes stir in the rice and cilantro, add another tablespoon of lime juice if you want and add salt and pepper if you want.
Cover and cook until the rice is tender.

Crockpot Chicken and Rice Soup
Crock Pot Chicken Rice Soup

Slow Cooker Chicken & Rice Soup

 

Chunky Crockpot Vegetable Chowder

If you love broccoli cheese soup, then this crockpot vegetable chowder is right up your alley.  It's an awesome little freezer soup.  Soup?  I guess you can call chowder soup.  Hopefully, the soup police aren't watching.

https://www.slowcookerkitchen.com/chunky-crockpot-vegetable-chowder/

 

This recipe is a LOT like Broccoli-Cheese Soup BUT with lots of other veggies added in.  And since veggies are good for ya and all.

Vegetable Chowder Freezer Notes

It's also a great freezer meal.  And it really couldn't be easier.  There's not even a separate bag for this one.  You just dump it all in the bag, label and freeze it.  When it's time to cook it you can defrost it overnight OR not.  I did not...it was a run-out-of-time day.  So I tossed the frozen chunk into the crockpot.

Vegetable Chowder Freezer meal

 The only difference if you decide to cook a block of frozen stuff (on this recipe at least) is you'll just need to cook it longer.  I set the slow cooker for 5 hours but had to cook it another two for the veggies to be done enough for us to be happy eating it.  So there's a good thing to know if you have to be out all day.  Cook it frozen :)

Make Ahead Meal Prep

This recipe was part of a meal prep session me and a friend had last week.  She took home at least 1 or 2 bags of everything we made and is one of the primary "voters" to make sure something is article worthy for you guys.  Just so you know, we made these to go with...

Anyways, we made 8 Recipes & 56 Meals!  Wait, WAIT...hold the phone!  'Cause I totally and completely did NOT count right at all!  We did better than that. By FAR... How about 110 Crockpot Freezer Meals in 1 afternoon!  I had no idea we pulled that off.  I kept counting and counting and trust me...I counted it 3 times.  But 110 meal in one afternoon!  Here're all the recipes :)

Crockpot Vegetable Chowder Printable

Here's the printable, let us know what you think and Rock That Crock!

Recipe

Chunky Crockpot Vegetable Chowder

SlowCookerKitchen.com
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Servings 6 to 8 servings

Ingredients
  

  • 1 large onion diced ~or~ 1 cup frozen minced
  • 4 cups shredded hash browns
  • 1 can of potatoes optional but adds chunks
  • 1 10.75-ounce can cream of onion soup
  • 1 10.75-ounce can cream of mushroom soup
  • 3 cups broccoli frozen or fresh (diced to the size you like)
  • 3 cups mixed vegetables of your choice frozen or fresh
  • 2 cups shredded cheese
  • 2 cans evaporated milk or 2 1/2 cups regular milk
  • 2 cups chicken broth stock or water (your choice)

Instructions
 

  • Wash and process all your veggies to the size you like
  • Toss all the ingredients in the crock pot and stir (you can add the cheese now if you are using evaporated milk but if you are using regular milk I'd hold the cheese until the last 20 minutes as it'll sometimes separate)
  • Cover and cook on low for 4 to 5 hours, or until the onions are soft
  • Add seasoning as desired and serve

Freezer Directions:

  • Combine all the ingredients in a large zip lock baggie
  • Label and freeze up to 6 weeks
  • Defrost before cooking if possible, if not increase cook time by an hour or two
Tried this recipe?Let us know how it was!

Crockpot Vegetable Chowder

Slow Cooker Vegetable Chowder

If you like this freezer meal, we think you might like our Ground Beef Freezer Meals post too!  There's also a printable grocery list to go with this one :)

OR...if you're in the mood for soups, here go :)

Enjoy...and Rock That Crock!

 

Crock Pot Vegetable Chowder
Creamy Crockpot Vegetable Soup
Creamy Crockpot Vegetable Soup
Creamy Crockpot Chowder

 

Crock Pot Chicken and Noodles

Here's another absolutely YUMMY slow cooker chicken recipe...Crock Pot Chicken and Noodles!  It's super easy, takes 5 minutes to assemble AND it takes just 6 to 8 ingredients!  Epic winner :)  Ever since I made the Beef and Noodles equivalent of this recipe hubby's been wanting chicken and noodles.  So, here we go...

It took a couple tries to get it right and the reason I say 6 to 8 ingredients is simply this... If you don't want to use the spices, you don't have to.  It IS a bit bland without them but some people don't want to use them and that's cool.  I did.  And it turned out delish!

Crock Pot Chicken and Noodles

That's not just me talking.  I don't toot my own horn.  I have to get votes.  Usually, lots and lots of votes before I publish something.  So I didn't make just one crockpot of this stuff.  There were three.

One stayed here and we ate on it a couple days (yeah, we do leftovers without issue in this house).  Another went to the friend that helped me assemble all the freezer meals...I'll get on that one later but YES this IS a freezer meal too!  And another rather huge pan went to work with hubby and he fed some folks at work.  I have no idea how many ate it but he said it got really good reviews.  And since he's one of my biggest voters, I take his word for it.

Now...on to the recipe :)

How Crock Pot Freezer Meals Can Help You

I seriously love freezer meals.  Not just the dump and go ones (those are awesome too) but the ones you can KNOW... beyond a shadow of a doubt... that you've got an absolutely delicious meal that'll take 2 minutes to toss in the crock pot any time you need to.  'Cause let's face it, life's busy, stuff happens and you can plan all you want...it doesn't always work out.

Proof positive for me.  Two weeks ago my truck broke down (yeah, I drive a truck...a big one).  So I couldn't go shopping.  As a matter a fact, I still can't.  As I sit here typing this, my truck is in the shop.  I found out an hour ago it won't be ready for another 4 days.  But there are freezer meals in the freezer!  So guess what?  We're eating tonight.  And not just something neither of us wants 'cause we gotta make due...we had the options of:

So we're good.  And that's just an example of crock pot freezer meals can save your backside.  We're having the Beef and Broccoli this evening by the way...And now, I'm off that soapbox and here are the directions :)

One more thing...then I promise I am done...you can check out the EPIC freezer meal cooking expedition we completed.  "We" does not refer to me and any of my critters, a mouse in my pocket or anything of the sort.  A friend helped.

And she took home several batches herself and has voted on each and every recipe so far too!  We did 8 Recipes & 56 Meals!  (Psstt...I'll have this posted new week, stay tuned!)  But just so you know...we made:

Video for Slow Cooker Chicken Noodles

 Step-by-Step Directions for Crock Pot Chicken and Noodles

Gather Your Ingredients...

Chicken and Noodles Crock Pot Recipe

You'll need:

  • Chicken (duh right)...but boneless, skinless.  It doesn't matter if it's white or dark meat.  Whichever one you prefer.  You can either dice it up into small pieces like I did here, but chicken tenders and leave it in strips OR you can cook it whole, fish it out and pull it into chunks...lots of options!  So do whatever is easier and whichever one you prefer!  Anyways, you need about 2 pounds.
  • Cream of Chicken Soup.  There are lots of options available for this too.  You can even make your own if you're interested.  If you'd like that link, let me know...I'll dig it up.  BUT there are many, many flavors for this too.  You can read up on those on the Campbells site
  • Chicken stock.  Or broth.  Whichever you'd rather use.  The main difference is stock has more "stuff" in it.  More cooked out nutrients.  You can get it with or without salt, low in sodium, organic, or from free-range chickens...so your options can easily fit your preferences and dietary needs.
  • 1 to 2 tablespoons of butter.  You'll need this to butter the crockpot insert and for flavor.  You can leave it out if you like, but it will affect the taste.  Just FYI...
  • 2 packets of chicken gravy.  There are lots of kinds out there.  Again, you can easily find one that works for your needs.  You can see in the picture above there's a reduced-sodium version available from McCormick, you can read about it here.  If you decide you'd like to try it but can't find it in the grocery, it's available here.
  • 12-ounce package Reames frozen egg noodles.  Yep, I said specially Reames.  From my experience, they are the best.  There may be more that work, I don't know.   These cook up really well in the slow cooker.  And they have an egg-free version available if you've got an allergy to deal with as well.  You can usually find these at Walmart or a lot of the bigger grocery stores.
  •  Spices: I added a tablespoon of parsley and a teaspoon of garlic powder.  You don't HAVE to use either.  We like garlic :)

Preppin' the Meal for the Crockpot...

Again...this is super easy BUT if you have any questions please ask.
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  1. Use the butter to grease the slow cooker insert.
  2. Place the chicken in the crock pot.
  3. Use a separate bowl and combine the soup, seasonings, gravy packets, and broth.  Pour it over the chicken.
  4. Stir it up a bit and cover and cook for 4 to 6 hours.
  5. Move the frozen noodles into the refrigerator while the chicken cooks...
  6. 60 to 90 minutes before serving, add the noodles and stir.
  7. Turn the crock to high, cover and cook until you are happy with the noodles.

Psst...If it's too soupy for your taste just "cock" the lid like I did in the slideshow.  It's a great slow cookin' tip that's saved many many meals around here.  If you'd like to read up on more crock pot tips and tricks, this article gets updated several times a month with new stuff as I find/try it...

The End Results are Yummy! Chicken & Noodles :)

Chicken Noodles Crock Pot

Crockpot Chicken and Noodles Freezer Meal Prep

Are you ready?  It's super tough...snicker, snicker...You dump everything except the noodles in a large zip lock baggie.  Label it and freeze for up to 2 months.  They may last longer than that, I don't know.  I've never frozen them longer.  Let me know if you do and it works :)

If you want, you can tape the noodle bag to the chicken goop bag.  I don't have a picture of doing it with this recipe, but I do from the Crock Pot Chicken Pot Pie recipe.  Here's what I mean...

Slow Cooker Chicken Pot Pie Freezer Meal

Just tape, label, and freeze...super simple BUT I've now started adding a "cook by" date.  It'll help food not go bad or get old, so it's a good practice.

Printable Version of Crock Pot Chicken and Noodles

Recipe

Chicken Noodles Crock Pot

Crock Pot Chicken and Noodles

Gwen@SlowCookerKitchen.com
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 8 servings

Ingredients
  

  • 4 cup s chicken broth or stock
  • 2 cans cream of chicken soup 10.5 oz
  • 1 to 2 tbl s butter, softened
  • 12 oz frozen egg noodles
  • 2 lb s chicken (I prefer diced, but you can also shred for time savings)
  • 2 chicken gravy packets
  • 1 tbl s parsley (optional)
  • 1 tsp s garlic powder (optional)

Instructions
 

Slow Cooker

  • Spray or butter the crock pot insert and place the chicken in the crockpot.
  • Add the soup, gravy packet, seasonings, and broth. Pour over chicken.
  • Move frozen noodles to the refrigerator to begin defrosting.
  • Cover and cook on low for 4 to 6 hours.
  • 60 to 90 minutes before serving:
  • Remove chicken and shred if you didn't start with diced. Return to pot.
  • Toss the noodles in the broth mixture.
  • Stir it up and squish the pasta under the liquid, add a little water or more broth as needed.
  • Cook until noodles are tender. Add salt and pepper to taste.

Instant Pot

  • Use the saute mode to melt the butter. Add 3 cups chicken broth, creamed soup, gravy packets, and seasonings. Stir well and cancel saute mode.
  • Add chicken and set to manual high for 12 minutes. Natural release for 10 minutes, then manually release.
  • Remove chicken from broth and stir well. Add the egg noodles and stir and squish down to submerge. Add remaining broth if desired. Shred chicken if needed.
  • Set instant pot to manual high, 6 minutes. Natural release for 5 minutes, then quick release.
  • Add chicken back to pot and stir well. Cover and allow to rest for 10 minutes before serving.

Stove-Top:

  • Cook the noodles according to package directions, drain and set aside.
  • Dice chicken into 1 to 1 1/2 inch pieces.
  • Over medium heat, in a large, deep skillet or Dutch oven, saute the chicken in butter or oil for about 5 minutes.
  • Turn heat to medium-low and scrape the pan (this is your base for your sauce).
  • Now, add about 2 cups of the chicken broth, the cream of chicken soup, gravy packets, and seasonings. Stir and cook until bubbly. Add more broth if desired.
  • Turn to low, cover, and continue to cook for 7-10 minutes.
  • Add the drained noodles. Stir well and add more broth as needed.
  • Remove from heat. Cover and allow to set about 20 minutes before serving.

Oven-Baked:

  • Preheat the oven to 375 degrees. Follow steps 1 through 4 for stove-top directions.
  • Combine your chicken with the sauce and the noodles. Mix well. Add more broth as needed. Pour into a buttered (or oiled) 9x13 baking dish.
  • Bake for 30-35 minutes or until the dish is bubbly and begins to brown.

Freezer Meal Directions:

  • Combine all the ingredients except the noodles in a gallon-sized freezer bag
  • Label and freeze up to 2 months
  • Defrost in the refrigerator overnight before cooking and follow slow cooker directions shown above
Tried this recipe?Let us know how it was!

So that's our version of crock pot chicken and noodles.  Sure hope you like it!  Give us a shout with any questions or whatever.  You can do that via email or facebook, either one.  Have fun & Rock that Crock!

Slow Cooker Chicken Noodles

 

Slow Cooker Chicken Noodles
Crock Pot Chicken Noodles
Slow Cooker Chicken and Noodles
Slow Cooker Chicken and Noodles
Crock Pot Chicken and Noodles
Crock Pot Chicken Noodles

How To Make Your Crock Pot Pieroies and Sausage 4 Ways [Slow Cooker, Instant Pot, Oven, Freezer Options]

If you like potatoes and sausage anything...you are gonna LOVE our version of crock pot pierogies and sausage casserole.  They turn into a warm cheesy, creamy potato dumpling dish that's different from most anything you've tasted.https://www.slowcookerkitchen.com/crock-pot-pierogies-and-sausage/

Slow Cooker Pierogies Casserole Freezer Meal- 20 servings in 10 minutes!

Another exceptional thing about this recipe is it's a freezer meal too!  It literally took 5 minutes to dump together 4 bags of this recipe for future use.  No, they didn't all stay here.  I've never tried to keep them longer than 6 weeks.  I have no idea how long they keep once they are assembled but I know 6 weeks works out fine...so this batch was split up like this.Slow Cooker Pierogies Casserole Dish

  • 2 quart sized bags for my friend that helped me work on my freezer meal day.  These were stuffed to the brim and made her 3 servings.  So that's six freezer meals for her.
  • 2 gallon sized bags for here.  One for us for later and another for another friend to take to work.  I froze it instead of making it immediately because I didn't have an empty crockpot that day!  The gallon bags weren't as full as the quart bags but they still made us 2 full meals each plus 2 smaller lunches each (I'm averaging the lunch as one "meal"...I don't know if that's the "right" way to do it or not). So 5 meals for each bag, times two is 10.
  • And though I wasn't there to eat it, I'm told 8 people eat a full meal off what I made.  I have no idea if there were leftovers so I'm not counting that....Nor do I know how big of meals each ate.  Just that's 8 meals there...

So, all in all, we assembled 24 freezer meals in 5 minutes.  That was two of us so 10 minutes if you are solo working.  You sure can't beat that!

Also, in the pic above...it says "2 cups of water"...you'll see in the printable recipe below you can use water or chicken stock.  Chicken stock is better but I wasn't the one writing and she was helping a LOT.  So no arguments from me ;)

Crock Pot Pierogies & SausagePrintable Crock Pot Pierogies Recipes (with several options)

For the sake of cooking for a wide variety of folks AND 'cause you can make up so much of this so easily...there are 3 printable versions below.  Just scroll down to take your pick.

Enjoy & Rock That Crock!

8 to 10 Servings Printable

Recipe

Easy & Kid Approved Pierogies And Sausage Recipe | Slow Cooker Kitchen

Crock Pot Pierogies and Sausage for 8 to 10 people (freezer meal directions too)

Gwen@SlowCookerKitchen.com
Super easy, deliciously tasty crockpot pierogies and kielbasa! With slow cooker, oven-baked, pressure cooker, & freezer friendly directions! I hope this recipe helps you feed your brood & brings smiles all around. Enjoy! | Slow Cooker Kitchen
4 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 8 servings

Ingredients
  

  • 18 ounces frozen pierogies
  • 1 pound sausage
  • 1 can cream of chicken soup (10.5 oz)
  • 1 can cheddar cheese soup (10.5 oz)
  • 2 cups chicken stock
  • 1 cup shredded cheddar for topping

Instructions
 

All Methods

  • Mix the soup and the chicken stock. Set aside.

Slow Cooker

  • Butter or oil the insert.
  • Layer as follows: 1/2 pierogies, 1/2 sausage, 1/2 soup mixture, 1/2 cheese. Repeat.
  • Cover and cook: Low 6 to 8 hours; High 3 1/2 to 4.

Instant Pot

  • Place pierogies and sausage in insert with 1 cup water. Manual high 2 minutes, quick release. Drain.
  • Turn Instant Pot to saute. Add soup-broth mixture, 1/2 the cheese and stir gently until combined. Add sausage and pierogies. Heat and stir until hot and bubbly.
  • Turn hot off. Add remaining cheese to top. Place lid on top and allow to rest 10 minutes.

Oven

  • Preheat oven to 375 degrees.
  • Defrost overnight or place pierogies in a covered dish with 1/2 cup of hot water and microwave for 2 to 2 1/2 minutes. Repeat until defrosted.
  • Butter a 9x13 casserole dish. Layer: pierogies, sausage, sauce, cheese.
  • Cover and bake 25 to 30 minutes. Remove cover and bake an additional 5 to 10 minutes to lightly brown as desired.

Freezer

  • Pour the soup and chicken stock into a 1-quart or 1-gallon freezer bag. Close and knead until well combined.
  • Place pierogies bag, soup bag, and cheese in a stack and tape together using the method from crockpot chicken pot pie.
  • Freeze up to 6 weeks. Defrost before using.

Notes

Add salt and pepper to taste and test pierogies for doneness before serving.
Tried this recipe?Let us know how it was!

Crock Pot Sausage Pierogies

Crockpot Sausage and Pierogies

Crock Pot Tips, Tricks & Other Cool Stuff

Crock Pot Tips, Tricks and Hacks.  That sounds like a sorta cool idea.  And I've got a lot of them stored in my brain...and I can find a LOT more.  I'm a champion researcher.  Well, not really.  I have an obsessive personality.  If I don't know something and I have the means to learn it, I tend to get obsessed.

Though it drives those around me a little batty...hopefully, it'll help someone.  You, I'm hoping... I'm hoping it helps you... I've got 25+ years of cooking with these things under my belt (and I have NO idea how I got old enough to be able to say that)...so again, here's to hoping it'll help YOU and keep you from making some of my mistakes along the way.  Click on the slider arrows below to see them images/memes/pics (whatever you call it) OR page down to see this clickable table of contents for a more in-depth explanation for each.[huge_it_gallery id="2 "]

Crock Pot Tips: #1 What To Do When Your Meal is Too Soupy

Have you ever had this happen?  You knew you were gonna have a long, difficult day but you'd pre-planned...and you tossed some stuff in the slow cooker before you left.  WooHoo!  You're a rock star :)  Or so you think...

You get home... after that long, hard day...put down your stuff, get the rugrats or critters taken care of and go to stir supper.  It looks like soup...wait, you didn't make soup.  Is your Rock Star status deleted?  Not necessarily, no...

Crock Pot Tips

Your meal isn't ruined.  Most likely anyways.  This trick won't work if you're in a super big hurry OR if there's several cups extra liquid.  Well, it WILL...just maybe not in time for supper the same night.  It isn't just a little too soupy...and by that I mean a cup or two...you can "cock" the lid.

Some folks will tell you to put a toothpick in the corner to just barely let the steam escape a little at a time.  That's awesome...for overnight and lots of liquid.  But if you want to get it done as quickly as possible and still keep your dinner protected using a wooden spoon, skewers or several chopsticks will probably be your best bet.

How to "Cock" the Crock Lid

So how's it work?  Super simple.  Stir up the meal, if it has an additional topping (aka cheese) to be added, don't add it yet, leave the spoon in the crock so it can't close the whole way.  Turn that baby up to high and go do something else.  I don't know your life so I'll not presume to tell you what.  Me personally, I'd go garden or talk to my kids or grands or play with a critter or two.  Heck, go veg and watch tv...go surf Facebook or Pinterest.  Whatever.

The point is you just need to give it some time.  I can't say how long 'cause that's gonna vary by slow cooker brand, by age and by how much extra liquid you have to deal with.  But it works, almost always.

An Alternative & A Word of Caution...

One word of warning.  This usually works great like I said before BUT if you have a slow cooker with a ceramic insert and a glass lid...well, you don't want it to get TOO crooked.  If you do and there's much movement in your house...we live in a 120+-year-old farmhouse, over the top of a cave btw...and we used to have a herd of dogs and/or kids running the floors constantly.

If that's your life or something close...the Crockpot Cook and Carry just might be a good product for you next time you're in the market for a crockpot.  Why?  Well, you can read all about that here but in this instance, it has a rubber gasket lid!  So?  That means NO slippage!  Do worries about your lid getting broke.  Thus the meme/pic up top :)

And hey!  What do you have to lose?  Give it a shot and it might salvage the meal.  Lots of luck and keep on rockin' that crock :)

Crock Pot Tips: #2 Disappointed With the Flavor of Your Crock Pot Meal?

How about this one...Have you ever made a recipe that looks just AMAZING and smells so good your mouth starts watering before it's even close to done.  You're looking SO forward to dinner...you just can't wait..Then you put it in your mouth.

It isn't gross but it isn't "all that".  You look back at the recipe to check.  Yep, you did it right.  So what the heck happened?

I don't know.  Want to hit me now? :) That's okay.  It was a snarky comment.  BUT I do have a tip.

Searing the Meat before Crock Pot Cooking

Maybe, just maybe and ONLY if you have the extra time...you can try browning/searing the meat the next time.  What the heck is that?

If you want the long, technical description...I'm not gonna try and reinvent any wheels...I think this description is about the best you are gonna get.

How Do You "Sear" Meat?

It isn't difficult and it does all that Wikipedia says it does.  It just makes the meat taste richer and more flavorful.  So that's a super upside.

In the meme/pic above I used my handy, dandy cast iron skillet.  If I ever get around to cooking meals in something besides a slow cooker...9 times out of 10 I use cast iron.  There are tons of reasons and I'll go into those sometime later.  But that's what I use and this is how I do it using cast iron...

  1. Turn the burner to medium-high and let it high up (2 minutes-ish) and allow whatever sort of butter or oil you'll be using melt and start to bubble.
  2. If you're applying a coating (aka flour or something like it) sprinkle or coat the meat (2 more minutes) AND turn the skillet to high.
  3. Gently (no, don't toss like I usually do, that causes grease burns here) place the meat in the skillet (1 minute) and clean up the flour.
  4. Allow the meat to sear/brown for about 2 minutes on each side (4 minutes)
  5. Use tongs or a big spoon and move the meat to the crock and proceed with your cooking (1 minute)
  6. Clean up the skillet...I'm not counting that time 'cause you can't clean it right now.  It's too hot and not only are you risking your own well-being, your chancing to ruin your skillet.  ANY skillet.  So it just sits there until later at my house.  Gross?  Maybe.  Practical? Yup :)

So there's the downside(s)...it takes longer.  You'll need 10 (ish) more minutes to sear.  But it works and it works well!

Upside & Another Option

Here's another possibility.  If you intend to cook lots of roasts or any meat really, the 3-in-1 Slow Cookers completely ROCK.  I've only had mine for a short time and you can read about that here you if want...but I tell ya what...Amongst other things you can sear/brown/saute right in that crockpot!

No extra dishes to wash, no hot pans to worry about...and again, you can read about that here...cause the Cuisinart 3-in-1 I bought does NOT get hot on the outside.  Excellent winner if you're either a clutz or have littles around...of which I am the first and have several of the second.

So there's an option and something to think about too.  Again, it has lots of other stuff it can do and there are several points you can read in the review .

Anyways...if you're looking to add a little more flavor to your crock pot meal, try searing the meat next round.

Crock Pot Tips: #3: Did your chicken dish come out dry?

Crockpot chicken dishes are a staple for most folks.  They are super easy, delicious and take next to no time to prep.

But have you ever had the meat come out too dry?  I sure have.  So I started researching...I don't know if you've read any of my other posts on that subject...but I am a champion researcher.  I can never not know an a answer.

Ask one of my siblings or my Mama and it's cause I was born in the "Show Me" State (that's Missiouri for those that don't know).  Ask someone else it's because off my sign.  I don't know what or why, I just know I gotta know answers...so I research stuff.  And here's what I figured out about crock pot chicken...

Crock Pot Cooking Tips for Dry Chicken

Whole Crockpot Chicken

Whole chicken made in the crockpot can be even more delicious that the rotisserie style you get at the store.  Done correctly it's moist, juicy and you can make it any flavor you can think of...made wrong, and it's just gross.  Even tossing it in with a lot of water and cooking it into soup won't always salvage it...been there and done it.

The one in the picture above is from our Cajun Style Crockpot Chicken.  It's delish but you can use any sort of spices you want...really!

So here's the tips...whole crock pot chicken really needs 8 to 10 hours to cook on low.  Or 3 to 5 on high.  It also needs to be elevated somehow.  You can always by a rack for your crockpot.  Or you can purchase a slow cooker that comes with a rack as well.  The Cuisinart 3-in-1 Multicooker comes with an awesome rack that has handles on the sides so it's super handy.

But purchasing a new crock pot isn't always an option.  So if you're in a pinch or just don't want to invest in a new one right now...you can also try one of these options...

An Inverted Glass Pan

You can use an inverted glass pan to keep your chicken elevated.  This works really well.  It isn't wasteful like using aluminum foil balls and it can serve other purposes too.

whole chicken slow cooker glass baking pan

You can also flip that same little glass Pyrex dish over and cook all sorts of yummy stuff right in your crockpot.  And get this...there is very little chance of it burning this way too!  It's an excellent way to make:

  • Overnight Oatmeal
  • Crockpot Cobblers
  • Slow Cooker Candy and melting chocolate

These little Pyrex dishes come in a handy set with lids.  I've made all sorts of stuff in the crockpot using this set.  It's also great in the oven, microwave, freezer, and dishwasher.  They are a most excellent set to have around for most everything.
The pans shown in the set above with the green lids...those are the ones that work in the crockpot so well.  You can also use the little ones to make individual crock pot cakes and cobblers...it's actually very cool :)

Aluminum Foil Balls

Rolled up balls of aluminum foil balls can also be used for cooking a whole chicken in the crock pot.  Some folks don't agree about using this method 'cause of either waste or exposing yourself to too much aluminum.  That's something you'll need to research and decide on yourself.  I know I did it before I bought the Pyrex set above.

Whole Chicken Slow Cooker

If you decide to use this method just tear off a 18-to 24-inch piece of foil and roll it up.  Do this until there are enough balls to keep your chicken off the bottom of the crock pot.  Balls can't be reused.  Dispose of them after your done cooking.

Boneless, Skinless Varies of Chicken in the Crock Pot

If you're cooking boneless, skinless chicken breasts OR thighs in the crockpot, they can get dry QUICK.  So unless you're cooking the really big, thick breasts OR frozen meats...you really only need to cook it for 3 to 5 hours.

Chicken tenders take the lower end of that, so about 3 to 3 1/2 hours.  That will, of course, vary depending on how many you cook and how big your crock pot is AND how much other stuff is in the dish your cooking.

A perfect example is this 5-Ingredient Chicken Breast Dinner.  It needs a little longer because of the potatoes in the dish.  It cooks perfectly in about 5 1/2 hours for me.

Bone-In Chicken

Chicken pieces that still have the bone in them are more forgiving when your crock pot cooking.  It takes them a lot longer to dry out.  I don't know the scientific reasons behind it, I just know that's the way it works.  Crock Pot Barbecue Chicken Thighs! Find this & more @ https://www.slowcookerkitchen.com

A good example of this is this Barbecue Chicken Thigh Dinner Recipe.  It will cook in about 6 hours but I've personally cooked it for almost 8 and it wasn't dried out at all!  So the "bone-in" variety is a great option if you're gonna be gone a long time.

Cooking Frozen Chicken in the Crockpot

If you're in a super big rush or just plain forgot to get it out of the freezer...you can also toss frozen chicken in the crockpot.  Cooking whole frozen chicken is NOT recommended.  And again, I don't know the complete scientific reasoning behind it...but the internal temperature is the issue.  By the time it's cooked on the outside, the inside most likely will not have a chance to get to the temperatures required to be safe.  And really, it's better to be safe than sorry.

But if you do decide to cook frozen breast, thighs or tenders...just add an extra hour or two to your cook time...it'll come out great!

 

 

 

Crock Pot Chicken Pot Pie Soup

If you're looking for excellent, creamy deliciousness look no further!  Cause this crock pot chicken pot pie soup is excellent.  It also only takes 6 or 7 ingredients!

Crock Pot Chicken Pot Pie Soup

 

Sometimes you want the yumminess of a particular dish but really don't have the time or energy to toss it together.  Even if you make my Slow Cooker Kitchen Pot Pie or even if you have it tossed in the freezer for a quick and easy meal prep...It'll still take 10 minutes.

And I can usually swing 10 minutes no matter what BUT I am guilty, guilty, GUILTY of forgetting to take my freezer meals out of the freezer.  Sooooo, crock pot chicken pot pie soup to the rescue.

And seriously...who doesn't want a warm, creamy soup sometimes?  This is the super quick and easy version.  Mostly frozen veggies and canned soups.  It's a true "dump & go" recipe that you don't have to fuss with at all.

Crock Pot Chicken Pot Pie Soup Ingredients

Slow Cooker Chicken Pot Pie Soup

  • 1 to 1 1/2 pounds of boneless, skinless chicken
    • I've used breasts or thighs.  Both work very well.  Thighs are a little more forgiving as far as drying out when you cook it a bit too long, so if you have to be gone all day, thighs might be a better choice.
  • 1 to 1 1/2 packages (12 to 16 ounces) frozen vegetables
    • I used a full package of mixed vegetables & 1/2 pack of broccoli
  • 2 medium to large potatoes, washed and diced
    • You can peel them if you want, I didn't "want" ;)
  • 1 can cream of potato soup ~or~ You can make this 5-Ingredient Crock Pot Potato Soup the night before and use the leftovers :)
  • 1 can cream of chicken soup
  • 1 can of evaporated milk
    • You can use regular milk if you'd like but a word of warning.  There are times...and I have no idea why...that the regular milk, sour cream and cream cheese separate if you toss them in too early.  It doesn't always happen and it doesn't affect the taste but it looks pretty gross.  So I prefer to use evaporated milk instead.
  • Chicken broth or stock (optional)
    • You can even use water here.  And you'll only be using enough to get it to the consistency you want the soup to be.  Broth and stock both add a lot more nutrition and they add a lot to the flavor as well.

Freezer Prep for Slow Cooker Chicken Pot Pie Soup

There isn't a lot of prep work to the freezer meal.  I wouldn't recommend using regular milk...I talked about that up one level a bit...'cause you can freeze milk then drink it without issue.  We do that all the time.

But something weird happens with you freeze regular milk in a crockpot meal.  It has worked for some people...at least they said it did in the recipes I read.  It has never worked for me.

Just a word of warning on that one...if you try it and it works...let me know how, please.

Other than that, you toss everything in the bag, label, and freeze for 6 to 8 weeks.  Defrost it overnight in the refrigerator and cook as usual.

Printables for Crock Pot Chicken Pot Pie Soup

6 to 8 Servings

Recipe

Crock Pot Chicken Pot Pie Soup

Crock Pot Chicken Pot Pie Soup

SlowCookerKitchen.com
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 6 to 8 servings

Ingredients
  

  • 1 to 1 1/2 pounds boneless skinless chicken breasts
  • 1 to 1 1/2 16 ounce packages frozen mixed vegetables,
  • 2 medium potatoes washed and diced
  • 1 10.5- ounce can cream of potato soup
  • 1 10.5-ounce can cream of chicken soup
  • 1 can of evaporated milk
  • chicken broth

Instructions
 

  • Butter or oil the crockpot insert
  • Add all the ingredients and stir
  • Cover and cook for 5 to 6 hours

Freezer Meal Planning:

  • Dump everything in a gallon sized bag, label and freeze up to 6 weeks
  • Defrost overnight in the refrigerator before cooking according to the above directions
Tried this recipe?Let us know how it was!

4 to 6 Servings

Recipe

Crock Pot Chicken Pot Pie Soup

Crock Pot Chicken Pot Pie Soup

SlowCookerKitchen.com
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Servings 4 to 6 servings

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 1 16- oz pack frozen mixed vegetables
  • 2 medium potatoes washed and diced (peeled if you prefer)
  • 1 can condensed cream of potato soup
  • 1 can condensed cream of chicken soup
  • 1/2 can of evaporated milk
  • Chicken stock/broth to the thickness you prefer

Instructions
 

  • Spray, oil or butter the crock pot insert
  • Dump in all the ingredients & stir
  • Cover and cook on low for 5 to 6 hours

Freezer Meal:

  • Dump everything in a large ziplock bag, label and freeze 6 to 8 weeks
  • Defrost overnight in the refrigerator then cook according to directions
Tried this recipe?Let us know how it was!

2 to 4 Servings

Recipe

Crock Pot Chicken Pot Pie Soup

Crock Pot Chicken Pot Pie Soup

SlowCookerKitchen.com
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Servings 2 to 4 servings

Ingredients
  

  • 1/2 to 3/4 lb boneless skinless chicken
  • 1 8 to 12 - ounce package frozen vegetables
  • 1 medium potato washed and diced
  • 1 can condensed cream of chicken soup
  • 1/2 can of evaporated milk
  • Chicken stock or broth to thin to the thickness you prefer

Instructions
 

  • Butter or oil your crockpot insert
  • Dump all ingredients in the slow cooker and stir well
  • Cover and cook on low for 4 to 6 hours
  • Add a bit more broth if necessary to get to your desired consistency
Tried this recipe?Let us know how it was!

Other Deliciousness Like This Recipe

If you think this chicken pot pie soup sounds good...you are gonna LOVE our deliciously creamy Crock Pot Chicken Pot Pie!  'Cause if you like the tastes and texture of KFC's or Marie Calendar's Pot Pies...This is exactly what you are looking for!

Crock Pot Chicken Pot Pie! Find this & more yumminess @ https://www.slowcookerkitchen.com

BUT moods happen.  At least they do for me.  And they usually directly affect what I want to eat.  So there are times when "soup" is more in my subconscious than "pot pie".  IF that's your thought process at the moment...here are a couple other options you might enjoy.

Our Classic Crockpot Chicken Noodle Soup is always a hit and perfect for cold days or sicklings or just because you are in the mood!

slow-cooker-chicken-noodle-soup

Not in the mood for noodles?  We got you covered there too!  How about Chicken & Rice Soup?  No pre-cooking on anything here either :)

Crock Pot Chicken and Rice Soup

Enjoy!  And let us know if you think of any other crock pot deliciousness you're in the mood for...soups, chickens, desserts, or even beef.  AND if crock pot beef is what you're wanting...you might want to check out this 40+ Crock Pot Beef Recipes.

There are LOTS of ideas here too!Crock Pot Beef Recipes

 

 

Crock Pot Chicken Pot Pie Soup
Crock Pot Chicken Pot Pie Soup
Slow Cooker Chicken Pot Pie Soup
Slow Cooker Chicken Pot Pie Soup

Chicken Pot Pie Soup

5-Ingredient Crockpot Meatball Ravioli Casserole

Here's another crockpot Italian dish!  I tend to take moods on food.  Lately, it's been Italian.  And I have to say I was tickled when this Crockpot Meatball Ravioli Casserole turned out so well!

Crockpot Meatball Ravioli

 

It's super easy too!  Only 5 dump and go ingredients...AND it takes about 2 minutes...AND it's an awesome freezer meal too.  So it's easy, delicious and filling.  Score the whole way around.  If you toss a decent salad on the side, you'll have it all rounded out.

Lasagna Ravioli Ingredients

I don't have this written in stone and I'm not saying you can't find other brands that will work well...but I've tried the generic and/or super cheap brands on meatballs.  They don't cook the same or have the same texture.  These were on sale, so I stocked up and YUM!Crockpot Ravioli

 

Now, I made up a huge batch of this stuff.  For several reasons honestly.  First, I'm on an Italian kick and wanted to eat it for a few nights.  Two, as previously mentioned, I got the meatballs on sale.  Three, a friend and I were doing freezer meals and stocking both our freezers.  Fourth, it makes an excellent freezer meal before or after being cooked.

Sooo...we made up a crockpot for 4 servings, 2 freezer meals for 1 plus a lunch and another freezer meal for 4...so 10 to 12 servings.  That's works if you need to feed a small army...which I'll be doing again soon.  Holidays, family, that sort of thing ya know :)

And with all that explained, that's why there are several printable options below.  For 4 or for 8.  All the printable recipes are just print the one that works best for you.

AND before I forget to mention it... unless you've done it before, I bet you are thinking "milk" in "Italian"??? Or something a little more vulgar.  I sure had that thought at first.  Trust me, MAKE IT.  Give it a shot...You. Will. LOVE. It.

Slow Cooker Ravioli Casserole Laying Order

This recipe is made for 4 servings.  Servings for 2 would work about the same.  for 6 to 8, I'd separate my layers a bit more so everything cooks well.  OR if you aren't worried about looks...toss in, stir to coat and cook it.

Your meatballs and ravioli need to have sauce, milk  and/or cheese covering/touching them to give them the right consistency after they are cooked.  So both methods work, it just behinds if you want to do "presentation" or not.Crock Pot Meatball Ravioli

  • Layer 1: 1/2 the pasta sauce
    • You need this 1/2 to 3/4 of an inch thick.
    • I'm not specifying an exact amount 'cause you're crockpot may or may not be the exact size and/or shape of mine.
    • I'm saying if you are making four servings then use about half
  • A layer of meatballs
  • One 16-ounce bag of ravioli
  • The milk & the last of the pasta sauce
  • The Italian cheese.
  • I used mixed Italian cheeses, I am sure most any would work, so use the one you prefer
    • The cheeses can be tossed in either when you start cooking or 20-30 minutes before serving; your choice

Freezer Meal Note

If you decide to do a freezer meal I'd separate the shredded cheese from the rest of the bag.  You can either toss the little bag into the big bag OR you can tape it on.  If you're into freezer meals there are just a couple essentials that make life 10 times easier.  One is freezer tape.  'Cause everything else looses its stick in the freezer... except high-quality duct tape and that's not always full proof, the freezer tape is great!  It holds stuff together, you can write on it AND it lasts for years in the cabinet so it won't go to waste...

And these baggie holders...Slow Cooker Meatballs & Ravioli

 

The make freezer meal cooking so much easier.  I've used that "take the bottom off the blender" method before but you can only do one bag at a time.  I bought these last year as a set of 6.  You don't have to get six anymore if you don't want.  You can just get one! or two or the whole 6.  My point is you aren't stuck with buying 6 if you don't want or need them.

I've experimented enough I can tell you 4 things about the bag holders without any doubts.

  1. The little green tabs on top are adjustable and slide to hold quart or gallon sized bags without slipping
  2. The fold flat and store well
  3. The clean up easily
  4. They are pretty dang durable.  Babies and pups alike.

I'm not telling you to buy them.  I'm telling you I am sorry I waited so long to buy them myself.  There are several people who'll be getting them this year for Christmas in my family too.  They are that good :)

Slow Cooker Meatballs Ravioli Casserole Video (if you're not in the mood to read)...

5-Ingredient Crockpot Meatball Ravioli Casserole Printables

Printable Recipe for 8

Recipe

Crockpot Meatball Ravioli Casserole

5-Ingredient Crockpot Meatball Ravioli Casserole

SlowCookerKitchen.com
Since your making a large quantity you'll want to make two sets of layers to make sure everything cooks properly. Downside: it takes a couple more minutes. Upside: the larger recipe cooks longer so you can cook it all day even if you have to be out for 8 hours.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 8 to 10 servings

Ingredients
  

  • 2 16 ounce packs frozen cheese ravioli
  • 1 45-ounce jar pasta sauce
  • 1 bag meatballs 45 to 55 count
  • 1 can of evaporated milk
  • 1 cup Italian cheese
  • Maybe a little bit of water if you'd like a runnier sauce

Instructions
 

  • Spray or oil your slow cooker insert
  • Pour a third of the pasta sauce over the bottom of the crockpot
  • Toss in half the frozen meatballs and pour half the evaporated milk over the top
  • Toss in half of the ravioli and repeat the layers you just completed
  • Pour the remaining sauce over the top
  • Cover and cook on low for 6 to 8 hours hours

Twenty Minutes before Serving:

  • Sprinkle on the Italian cheeses
  • Cover and allow to melt
  • Serve with Italian bread and a side salad

Freezer meal directions:

  • Divide the ingredients evenly between two gallon sized bags, except for the shredded cheese
  • Put the cheese in a sandwich baggie. You can either tape it to the main bags or put it inside one of them, your choice.
  • Label and freeze up to 2 months
  • Allow to defrost overnight in the refrigerator and then cook according to the directions above
Tried this recipe?Let us know how it was!

Printable Recipe for 4 to 6

Recipe

Crockpot Meatball Ravioli Casserole

5-Ingredient Crockpot Meatball Ravioli Casserole

SlowCookerKitchen.com
This recipe works out to be 4 smallish servings or 3 large. We both had skipped lunch the day I made this so we had 2 large dinners and a couple small lunches available
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 3 minutes
Cook Time 6 hours
Total Time 6 hours 3 minutes
Servings 4 to 6 servings

Ingredients
  

  • 1 16-ounce package frozen cheese ravioli
  • 1 to 1 1/2 jars of jar pasta sauce they range from 15 to 22 ounces
  • 1/2 bag meatballs you need 20-30 depending on size
  • 1/2 can of evaporated milk you can freeze the rest for later if you need to
  • 1/2 cup Italian cheeses
  • A little water if your sauce is thick

Instructions
 

  • Oil or spray the crockpot insert
  • Pour half the jar of pasta sauce in the bottom of the crockpot
  • Toss in the frozen meatballs and pour the evaporated milk over the top
  • Toss in the ravioli and pour the remaining sauce over the top
  • Cover and cook on low for 5 to 6 hours

20 to 30 minutes before serving:

  • Sprinkle on the Italian cheese
  • Cover and allow to melt

Add a side salad and buttered Italian bread to round out the meal

    Freezer meal directions:

    • Toss all your ingredients except the shredded cheeses in a gallon sized bag
    • Place the cheese in a separate sandwich baggie and either tape it to the larger bag or place it inside it.
    • Allow the meal to defrost overnight in the refrigerator & then follow the directions listed above to cook (except you don't do layers)
    Tried this recipe?Let us know how it was!

    Crock Pot Meatballs & Ravioli "Pin It for Later"

    Crock Pot Meatball Ravioli
    Slow Cooker Meatballs & Ravioli
    Crockpot Ravioli & Meatballs
    Slow Cooker Meatballs & Ravioli

    Crockpot Meatballs and Ravioli

    5- Ingredient Slow Cooker Pot Roast

    5-Ingredient Slow Cooker Pot Roast

    Here's a super easy, 5-ingredient slow cooker pot roast recipe!  It only takes a couple minutes to toss together and it got rave reviews here!

    Quick heads-up on this recipe.  You do NOT have to cut up the meat into bite-sized pieces.  I did because we were feeding littles.  It was more of a beef tips and gravy when it was done so you have two recipes for one...or actually five...you can read about that below :)

    Also if you're concerned about sodium or prefer to eat a more whole-foods diet, there are homemade recipes for ALL the seasoning mixes.  Those are below.  PLUS I found a sodium-free beef bouillon on Amazon that'll work great for anyone on a low-sodium diet.  I've not tried it personally but it has very good reviews.

    SOOOO, this post has a whole bunch of options recipe wise.  There's a slow cooker pot roast recipe, a beef tips and gravy recipe (if you decide to dice up the meat like we did), a homemade ranch dressing recipe, homemade beef gravy mix recipe AND a homemade Italian seasoning recipe.

    Freezer Meal Alert!

    One last note...this makes a perfect freezer meal.  Just toss the roast in a baggie, sprinkle in the seasonings and pour the broth over the top.  Seal and label and toss that baby in the freezer for up to 3 months.

    All the printables are below.  Just click on any one of the links below and it'll take you right to it.

    I hope you enjoy the recipe.  Let me know if you like...and have fun Rockin' that Crock!

    5-Ingredient Crock Pot Pot Roast Recipe

    Printable Slow Cooker Pot Roast Recipe (or Beef Tips and Gravy)

    Recipe

    5-Ingredient Slow Cooker Pot Roast

    5- Ingredient Slow Cooker Pot Roast

    SlowCookerKitchen.com
    Dicing up the roast is COMPLETELY optional. It's more of a beef tips recipe when you do. But we were feeding little ones with this recipe and it was much easier to get them to eat it by dicing it into bite sized pieces first :)
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 7 hours
    Total Time 7 hours 5 minutes
    Servings 8 to 10 servings

    Ingredients
      

    • 2 to 2 1/2 pound boneless beef chuck roast
    • 1 envelope Ranch seasoning ~or~ here's a homemade version
    • 1 envelope Italian seasoning ~or~ here's a homemade version
    • 1 envelope beef gravy mix ~or~ here's a homemade version
    • 1 cup beef stock

    Instructions
     

    • Dice the roast into 2 to 3 inch chunks and toss them in an oiled crockpot
    • Mix the gravy mixes with the beef broth and pour over the top of the roast
    • Cover and cook on low for 6 to 7 hours on low ~or~ for 3 1/2 to 4 hours on high
    • Stir and serve over potatoes, pasta or rice

    Freezer Meal Directions:

    • Toss everything in a large freezer bag
    • Label and freeze for up to 3 months
    • Thaw overnight before cooking OR cook an extra 1 to 2 hours
    Tried this recipe?Let us know how it was!

    Homemade Ranch Dressing Mix

    Recipe

    Homemade Ranch Seasoning

    5- Ingredient Slow Cooker Pot Roast

    SlowCookerKitchen.com
    2 tablespoons equals 1 purchased packet
    Print Recipe Pin Recipe

    Ingredients
      

    • 2/3 cup buttermilk powder
    • 2 teaspoons Himalayan Pink Salt
    • 2 tablespoons Dried Onion Minced (optional)
    • 2 teaspoons Black Pepper Ground
    • 2 teaspoons Dill Weed
    • 4 packets True Lemon this is a powdered lemon and optional
    • 2 teaspoons dried Tarragon
    • 1/4 cup dried Chives
    • 1/4 cup dried Parsley
    • 2 tablespoons Garlic Powder
    • 2 tablespoons Onion Powder

    Instructions
     

    • Toss all the ingredients into a food processor or blender
    • Pulse for 30 to 60 seconds until its completely combined
    • Store in a covered canister for up to 3 months
    Tried this recipe?Let us know how it was!

    Italian Seasoning Mix Recipe

    Recipe

    5-Ingredient Slow Cooker Pot Roast

    5- Ingredient Slow Cooker Pot Roast

    SlowCookerKitchen.com
    2 tablespoons equals one purchased packet
    Print Recipe Pin Recipe

    Ingredients
      

    • 2 tablespoons dried basil
    • 1 tablespoon dried rosemary
    • 1 tablespoon dried sage
    • 2 tablespoons dried oregano
    • 2 tablespoons dried thyme
    • 2 tablespoons dried marjoram
    • 2 teaspoons red pepper flakes optional

    Instructions
     

    • Toss all the ingredients in a jar and shake to combine.
    • If you'd like a finer consistency like the packages, combine all the herbs in a food processor or blender and pulse or 30 to 60 seconds.
    • Store in a closed canister.
    Tried this recipe?Let us know how it was!

    Homemade Beef Gravy Mix Recipe

    Recipe

    5-Ingredient Slow Cooker Pot Roast

    5- Ingredient Slow Cooker Pot Roast

    SlowCookerKitchen.com
    Print Recipe Pin Recipe

    Ingredients
      

    • 1/4 cup beef bouillon
    • 1 cup all-purpose flour
    • 1/2 teaspoon onion powder optional
    • 1/2 teaspoon pepper optional

    Instructions
     

    • Combine all the ingredients.
    • tablespoons <g class="gr_ gr_2084 gr-alert gr_gramm gr_disable_anim_appear Grammar multiReplace" id="2084" data-gr-id="2084">equals</g> one purchased packet.

    When Ready to Make:

    • tablespoon butter
    • cup cold water
    • Melt the butter in a skillet over low heat
    • In a separate bowl or cup combine the cold water and 2 tablespoons of the gravy mix
    • Gently pour the gravy mix into the skillet while whisking
    • Bring to a boil and stir til thickened. It usually takes 2 to 3 minutes
    • Makes 1 cup
    Tried this recipe?Let us know how it was!

     

    Super Easy 5-Ingredient Crock Pot Kielbasa and Sauerkraut

    Sauerkraut is a dish most folks either lover or hate.  I know I wasn't a fan as a kid but it's grown on me over the years.  This particular crock pot kielbasa and sauerkraut recipe is a very simple dish that easy to toss together and enjoy when you get home.crock pot kielbasa and sauerkraut

     

    Some kielbasa and 'kraut recipes call for potatoes.  I didn't add them to this dish...but there's a recipe below for that too, so you can cook it either way.  Personally, I wanted to do a "fake-out Reuben" with the leftovers from this dish.  So potatoes wouldn't have worked.

    There Are Lots of Ways to Cook Kielbasa & 'Kraut

    Since reaching adulthood, I've had kielbasa and 'kraut dozens of times.  I've made those "fake-out" Reubens a lot too.  But I think the weirdest thing I've ever eaten was Sauerkraut Pizza.  Trust me, even though I already liked sauerkraut, I had to be talked into trying it.  Man, oh man!  I am SO glad I did.

    It came from a little corner pizza shop named the Pizza Corner Restaurant in Valley City, ND.  It had Canadian bacon, mushrooms, and sauerkraut on it.  It was amazing.  Now I want pizza :)  Maybe I'll use part of the leftover kraut to make pizza too.

    Crock Pot Kielbasa and Sauerkraut Ingredientscrockpot-kielbasa-and-sauerkraut

    Okay, I digressed.  But every time I eat 'kraut, I think about that pizza.  Can't seem to help it.  But THIS recipe.  This recipe doesn't include a lot of anything.

    Just five ingredients:

    • Kielbasa
    • Sauerkraut
    • Onions
    • Butter
    • Honey or Brown Sugar

    1-2-3-sausage-and-kraut

    There's the thing, though.  You don't have to add any of that stuff.  If you get the "good stuff".  And I mean the good 'kraut here...you can just toss your kielbasa and sauerkraut in the crock pot and cook away.  And by good I mean the refrigerated version, not the canned item on the shelf.  The shelf stable variety isn't bad, but the refrigerated version is usually better.

    About those optional ingredients...

    Onions, they are totally optional.  Butter, adds a nice flavor but totally optional too.  The brown sugar or honey...that completely depends.  It's a taste bud issue.  How sour or sweet do you want your dish  to be?  AND it depends on the brand of 'kraut you purchase.  So there are a lot of variables and a lot of options.

    You don't need to worry about it.  If you're concerned it coming out too sweet or too sour...just cook the recipe WITHOUT any sweetener.  A couple hours before supper, taste it.  If it's too sour, add the brown sugar or honey.  Then stir it up and cook it for a bit longer.  It will have plenty of time to blend together.

     Serving Options

    This particular crock pot sausage and sauerkraut recipe was made to feed a crowd.  It was also made for there to be lots of leftovers.

    • Dinner #1 tonight: A bowl of Sausage & Kraut with a side salad.
    • Dinner #2 (probably a couple nights from now): "Fake Out" Reubens.  Toasted rye bread, Swiss or Provolone slices, and sausage & kraut piled high.  Most likely with a side of fries and sliced tomatoes.
    • Then I'll freeze the last of the leftovers and make that pizza I was drooling about when I started writing.  But yep, you heard right.  You can freeze this dish.  Before or after cooking, either one works.

    crock pot kielbasa and sauerkraut

    Printable Crock Pot Kielbasa and Sauerkraut Recipe

    Recipe

    crock pot kielbasa and sauerkraut

    5-Ingredient Crock Pot Kielbasa and Sauerkraut

    SlowCookerKitchen.com
    Deliciously easy and absolutely yummy!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 8 hours
    Total Time 8 hours 5 minutes
    Servings 6 to 8

    Ingredients
      

    • 1 or 2 packages of kielbasa sausage depending on how much meat you want
    • 2- pound bag sauerkraut
    • 1 medium onion sliced thin
    • 2 tablespoons honey or brown sugar optional
    • 1 tablespoon butter

    If You're Making "Fake Out" Ruebens

    • Spicy brown mustard
    • Swiss cheese slices
    • Rye bread

    Instructions
     

    • Butter the crockpot insert
    • Slice the kielbasa into chunks the size to fit your bread if you intend to make sandwiches
    • Place the sliced sausage into the bottom of the crockpot
    • Layer the sliced onion on top the sausage
    • Sprinkle on the brown sugar or drizzle on the honey if you are using it
    • Pour the sauerkraut over the top with the juices
    • Cover and cook on low for 5 to 8 hours

    If you're making Sandwiches

    • Lightly butter the rye bread and toast for 2 to 3 minutes
    • Lay a slice of swiss cheese on each piece of bread and toast until melted
    • Arrange slices of kielbasa and drained sauerkraut on the toasted bread to your preference
    Tried this recipe?Let us know how it was!

    Alternative Kielbasa & 'Kraut Recipes

    Like I was babbling about earlier, there are lots of options when making kielbasa and 'kraut.  None that I've found are particularly difficult.  They just taste a bit different.  The one I cooked and featured it our favorite.  Mostly because it's the most versatile.

    Here are a few options for you to try too...

    Crock Pot Kielbasa Sauerkraut and Potato Dinner

    This recipe almost like the one listed above, but with potatoes added.  It's DELISH! Serve with a side of spicy mustard, you won't be disappointed...

     

    Recipe

    crock pot kielbasa and sauerkraut

    Crock Pot Kielbasa Sauerkraut and Potato Dinner

    Gwen@SlowCookerKitchen.com
    This crock pot kielbasa and sauerkraut dish is delicious! It takes just a couple ingredients and a few minutes to toss this together too!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 8 hours
    Total Time 8 hours 10 minutes
    Servings 8 to 10 servings

    Ingredients
      

    • 2 pounds sauerkraut
    • 3 medium potatoes cut into 1/2 inch cubes
    • 1 medium onion sliced into rings
    • 14.5 oz chicken broth
    • 2 pounds kielbasa cut into serving size pieces
    • salt and pepper to taste

    Instructions
     

    • Layer the kielbasa, onions, and potatoes in the crockpot
    • Cover with the sauerkraut and pour the chicken broth over the top
    • Cover and cook on low for 8 to 9 hours
    Tried this recipe?Let us know how it was!

    Crockpot Kielbasa & Sauerkraut with Beer

    This is another super versatile recipe.  It works great for sandwiches.  I thought the flavor was a bit off for pizza, so this wasn't our favored dish this round.

    Recipe

    crock-pot-kielbasa-and-sauerkraut

    Slow Cooker Kielbasa Sauerkraut and Beer

    SlowCookerKitchen.com
    This slow cooker kielbasa and kraut recipe only takes 3 easy ingredients...
    5 from 1 vote
    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 pounds kielbasa
    • 1 1/2 to 2 pounds sauerkraut
    • 1 12- ounce beer of your choice

    Instructions
     

    • Toss everything in the crockpot
    • Pour the beer over the top
    • Cover and cook on low for at least 7 hours, up to 10 works great
    • Cook until the meat is hot and plumps
    Tried this recipe?Let us know how it was!

    Slow Cooker Pork Roast with Sauerkraut and Kielbasa

    Recipe

    crock-pot-kielbasa-and-sauerkraut

    Pork Roast with Sauerkraut and Kielbasa

    SlowCookerKitchen.com
    This sauerkraut and kielbasa recipe adds a pork roast for an even heartier meal.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 10 hours
    Total Time 10 hours 5 minutes
    Servings 8 to 10 servings

    Ingredients
      

    • 2- pound pork loin roast
    • 1 pound kielbasa
    • 4 pounds sauerkraut cut into chunks
    • 2 teaspoons thyme leaves
    • Salt and Pepper to Taste

    Instructions
     

    • Lay the pork loin in a buttered or oiled crock pot
    • Tuck pieces of kielbasa around the edges
    • Sprinkle on the thyme and pour the sauerkraut over the top
    • Cover and cook on low at least 7 hours
    Tried this recipe?Let us know how it was!

    Let us know if you try one and what you think...Rock that Crock!

    ~G

    Crock Pot Kielbasa & Kraut
    Crock Pot Kielbasa

    Slow Cooker Kielbasa Kraut

    Classic Crock Pot Chicken Noodle Soup

    Here's another classic dish of yummy for you!  Delicious tasting AND it smells amazing while it's cooking too!  You can't beat this crock pot chicken noodle soup :)

    slow-cooker-chicken-noodle-soup

    Chicken noodle soup might be something most everyone's had, but there's nothing like making your own.  This is the classic version but there are hundreds, possibly thousands, of others.

    And like I'm always writing...Classics are classic for a reason.  And once you taste your own homemade slow cooker chicken noodle soup...well, you'll know why!

    Freezer Meal Planning

    The real beauty of this recipe is most everything you need is most likely stocked in your pantry or freezer.  AND if you'd like to have it around any time you please...this recipe is super freezer friendly.  By that I mean it can be frozen before it's cooked or after.  Either one.

    You can even leave the spices out until you pull it out of the freezer.  Then you can spice it up by whatever mood you're in or with what you have one hand.

    The freezer meal directions are included with the printable version below.

    Changing Up Your Seasonings

    When you change your seasonings, you change the entire design of the recipe.  I mean, oregano and basil scream Italian.  And chili season is associated with Tex-Mex and Mexican.  So changing up your seasonings, changes up the dish.

    For This Recipe

    So, for this recipe, I used fresh parsley.  Mostly because it's still handy.  It won't be in a few months and I'll miss it.  I'm going to attempt another window-sill garden through the winter months.  We'll see how it goes :)

    Anyways, back to the spices...Don't be afraid to change up your spices to whatever you have on hand or be creative and use something completely new you see on the shelf or in the produce section.

    Another Traditional Alternative

    A mix of rosemary and thyme is really excellent and it's still very traditional tasting.

    Italian Style

    That oregano and basil I talked about earlier...toss that in for a much more Italian type soup.  It's great that way too.

    I've never tried it with Mexican type flavorings.  I've always reserved that for taco soup or chicken chili...but if you try it, let me know.  I'd love to know how it turns out :)

    crock-pot-chicken-noodle-soup

    Printable & Pinnable Crock Pot Chicken Noodle Soup Recipe

    Recipe

    slow-cooker-chicken-noodle-soup

    Classic Crock Pot Chicken Noodle Soup

    SlowCookerKitchen.com
    This slow cooker chicken noodle soup is just plain classic deliciousness! Give it a shot, change up the spices and seasonings and most of all ENJOY!
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 7 hours
    Total Time 7 hours 5 minutes
    Servings 6 -8 servings

    Ingredients
      

    • 1 to 2 pounds boneless skinless chicken breasts or thighs (your choice)
    • 2 cups diced carrots
    • 1 cup diced celery
    • 6 cups chicken stock or broth
    • 2 tablespoons Worcestershire sauce
    • 2 tablespoons parsley or other herbs, like rosemary, thyme, chives, etc
    • 3 cups uncooked egg noodles

    Instructions
     

    • Butter or spray your crockpot insert
    • Place chicken in bottom of crock pot
    • Toss the veggies in on top and pour the broth over the top
    • Cover and cook on low for 5 to 7 hours, 3 to 4 hours on high

    About 30 minutes before serving:

    • Remove the chicken from the crockpot and allow to cool for a few minutes
    • Turn the crock to high, toss in the egg noodles & parsley (or any other herbs or spices) and cover & cook
    • Dice of the chicken into whatever size you want and toss back in the crock
    • Allow to cook until the noodles are tender
    • Add salt and pepper as desired and serve

    If you are using this recipe as a freezer meal:

    • Toss everything except the noodles and herbs in a large freezer bag (or two, depending on how many serving you want to make at once)
    • Place the noodles and herbs in a sandwich or quart sized freezer bag
    • Place the noodle bag inside the other bag
    • Label and freeze, use within 2 months following the directions above
    Tried this recipe?Let us know how it was!
    Classic Crockpot Chicken Noodle Soup
    Classic Crockpot Chicken Noodle Soup

    Crock Pot Chicken Noodle Soup

    Other Crock Pot Classic Deliciousness

    If you love the idea of cooking crock pot classics, check these out!

    Crockpot Meatloaf

    Cheesy Crockpot Meatloaf

    Crockpot Chicken and Noodles

    Crock Pot Chicken and Noodles

    Slow Cooker Beef Tips & Gravy

    Crock Pot Beef Tips

    Crock Pot Beef and NoodlesCrock Pot Beef and Noodles

    If you love the idea of lots of chicken noodle soups…we got you covered. They aren’t all crock pot but they are all chicken noodle. If you want to convert them, that’s totally doable. If you need help, give me a shout…we can do it together.
    Here they are, check them out…Oriental Chicken Noodle Soup
    3 cups water
    1 (3 ounce) package chicken flavored ramen noodles
    2 cups chopped cooked chicken breast
    2 leaves bok choy, sliced 1 carrot, sliced
    1 teaspoon sesame oil
    In a large saucepan, bring water to a boil. Break up block of noodles and stir into pot, reserving seasoning packet. Stir in chicken, bok choy and carrot. Bring to a boil again, then reduce heat and simmer 3 minutes. Stir in contents of seasoning packet and sesame oil.

    Asian Chicken Noodle Soup
    12 chicken wings
    2 tablespoons garlic powder
    2 tablespoons minced fresh ginger root
    1 tablespoon vegetable oil
    4 tablespoons sesame oil, divided 1I4 cup dry sherry
    2 tablespoons distilled white vinegar
    1I4 cup Kikkoman Less Sodium Soy Sauce
    1 (10 ounce) package Asian style vegetables
    6 ounces angel hair pasta, broken into 2-inch lengths
    Disjoint chicken wings; discard tip, season wings with garlic powder. Heat vegetable oil and 2 tablespoons of sesame oil in a Dutch oven or large saucepan over medium high heat. Add chicken and cook until browned on both sides, about 10 minutes. Add 4 cups water, sherry, ginger, vinegar and less sodium soy sauce; cover and bring to a boil. Reduce heat; simmer 45 minutes.
    Add vegetables, simmer, covered 3 minutes. Stir in pasta; return to boil. Cook until pasta is soft, stirring occasionally. Remove from heat, stir in remaining sesame oil. Serve immediately.

    Asian Chicken and Noodles
    8 ounces uncooked angel hair pasta
    1I3 cup stir-fry sauce 2 tablespoons honey
    1I4 teaspoon crushed red pepper flakes
    1 pound boneless skinless chicken breasts, cut into strips 1 tablespoon vegetable oil
    1 medium sweet red pepper, julienned
    1 medium onion, cut into thin wedges
    1 tablespoon minced fresh cilantro 1 teaspoon sesame oil
    1 tablespoon sesame seeds
    Cook pasta according to package directions. Meanwhile, in a small bowl, combine the stir-fry sauce, honey and red pepper flakes; set aside.
    In a large skillet, saute chicken in oil until browned. Add red pepper and onion; cook for 2 minutes or until vegetables are crisp-tender. Stir in sauce mixture. Add cilantro and cook for 1 minute.
    Drain pasta and toss with sesame oil. Serve chicken mixture over pasta; sprinkle with sesame seeds.

    Awesome Chicken Noodle Soup
    1 gallon water
    1 (4 pound) whole chicken, cut into pieces
    1 large onion, peeled and halved 3 bay leaves
    10 whole black peppercorns
    2/3 bunch celery, leaves reserved 1 pound whole carrots
    3 tablespoons chopped lemon grass (optional)
    1/4 cup chicken bouillon powder 1 pound carrots, peeled and sliced
    1/3 bunch celery, chopped and leaves reserved
    1 (8 ounce) package dry egg noodles
    Place chicken and water in a large pot over high heat and bring to a boil. Reduce heat, cover and simmer, skimming fat as needed, 30 minutes.
    Place the halved onion, bay leaves, peppercorns, whole celery, whole carrots and lemon grass in the pot and simmer, covered 1 hour.
    Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces.
    Return strained stock to pot over high heat, and stir in chicken base, chopped celery and chopped carrots. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender.
    Chop celery leaves and stir into pot with the noodles. Simmer until noodles are cooked, about 10 minutes more. Stir in chicken and heat through.

    Chicken Noodle Vegetable Soup
    1 (49.5 fluid ounce) can SwansonB® Chicken Broth 1 teaspoon onion powder
    1/2 teaspoon dried basil leaves, crushed
    1/4 teaspoon garlic powder
    1 (9 ounce) package frozen mixed vegetables
    1 cup uncooked medium egg noodles
    Mix broth, onion powder, basil, garlic powder and vegetables in saucepan. Heat to a boil. Stir in noodles. Cook 5 minutes or until noodles are done.

    Chicken Noodle Soup #1
    1 (2 to 3 pound) stewing chicken 2 1/2 quarts water
    3 teaspoons salt
    2 teaspoons chicken bouillon granules
    1/2 medium onion, chopped 1/8 teaspoon pepper
    1/4 teaspoon dried marjoram 1/4 teaspoon dried thyme
    1 bay leaf
    1 cup diced carrots 1 cup diced celery
    1 1/2 cups uncooked fine noodles
    4 cups chopped, cooked chicken meat
    1 cup chopped celery 1/4 cup chopped carrots 1/4 cup chopped onion 1/4 cup butter
    8 ounces egg noodles 12 cups water
    9 cubes chicken bouillon
    1/2 teaspoon dried marjoram 1/2 teaspoon ground black pepper
    1 bay leaf
    1 tablespoon dried parsley
    In a large soup kettle, place chicken and all ingredients except noodles. Cover and bring to a boil; skim broth. Reduce heat; cover and simmer 1-1/2 hours or until chicken is tender. Remove chicken from broth; allow to cool. Debone chicken and cut into chunks.
    Skim fat from broth; bring to a boil. Add noodles; cook until noodles are done. Return chicken to kettle; adjust seasonings to taste.
    Remove bay leaf before serving.
    In a large stock pot, saute celery and onion in butter or margarine.
    Add chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf, and parsley. Simmer for 30 minutes.
    Add noodles, and simmer for 10 more minutes.

    Another Sort of Crock Pot Chicken Noodle Soup

    12 shallots, thinly sliced 1/4 cup vegetable oil
    6 ounces egg noodles 1 cup bean sprouts
    3 quarts chicken broth
    3 cups shredded, cooked chicken breast meat
    1/2 cup chopped green onion salt and pepper to taste
    In a small skillet over medium heat, cook shallots in oil until brown and fragrant. Remove from heat and set aside.
    Bring a large pot of water to a boil. Cook noodles in boiling water until just tender, 8 to 10 minutes; drain and rinse under cold water. Set aside.
    Bring a small pot of water to a boil; have ready a bowl of ice water. Blanch bean sprouts by plunging them into boiling water for 1 minute, then into cold water. Drain and set aside.
    In a large saucepan over medium heat, bring chicken broth to a simmer.
    Divide noodles evenly between 6 bowls. Top with bean sprouts and shredded chicken. Pour the heated broth into the bowls. Drizzle with the shallot mixture and garnish with the green onion. Season with salt and pepper. Serve at once.

    Deliciously Easy Slow Cooker Chicken Noodle Soup

    2 eggs
    4 tablespoons milk
    1 teaspoon salt
    2 cups all-purpose flour
    8 cups chicken broth 2 cups diced celery
    1 cup diced onion
    3 cups baby carrots, chopped 2 teaspoons minced garlic
    1 pound chopped, cooked chicken meat
    1 (16 ounce) package frozen corn kernels
    salt and pepper to taste seasoned salt to taste
    1 cube chicken bouillon
    Mix eggs and milk together until well beaten and then add salt and flour. Dough should be stiff. On a floured surface roll dough out really thin, 1/8 of an inch. Let dry 30 minutes and then cut into thin slices. Place on wax paper and let air dry.
    In a large stock pot add chicken broth, celery, onion, baby carrots, and garlic. Fill stock pot, 2 inches from the top with water. Simmer until vegetables are tender, about 2 hours.
    Add chicken and corn. Season with salt, pepper, seasoning salt and chicken bouillon granules. Simmer for 30 minutes, checking to see if water level has decreased. Add water if needed.
    Bring to a boil, add noodles, stirring often. Noodles should be done in 20 minutes. Serve hot.

    Chicken Thighs Chicken Noodle Soup

    1 1/2 pounds boneless, skinless chicken meat
    1/2 pound uncooked spaghetti 4 cloves garlic
    1/4 cup chopped onion salt to taste
    12 cups water
    3 tablespoons olive oil
    In a large pot, bring the water to a boil. Add the salt and olive oil. Chop up the chicken, and add it with the onion and garlic to the pot.
    Break the spaghetti into small pieces, no longer than half the size of your pinkie; add to the pot. Stir. Let simmer over medium heat for 30 to 45 minutes.

    Another Delicious Crock Pot Chicken Noodle Soup

    1 1I2 pounds boneless, skinless chicken meat
    1I2 pound uncooked spaghetti 4 cloves garlic
    1I4 cup chopped onion salt to taste
    12 cups water
    3 tablespoons olive oil
    In a large pot, bring the water to a boil. Add the salt and olive oil. Chop up the chicken, and add it with the onion and garlic to the pot.
    Break the spaghetti into small pieces, no longer than half the size of your pinkie; add to the pot. Stir. Let simmer over medium heat for 30 to 45 minutes.
    Chicken and Corn Noodle Soup

    2 eggs
    4 tablespoons milk
    1 teaspoon salt
    2 cups all-purpose flour
    8 cups chicken broth 2 cups diced celery
    1 cup diced onion
    3 cups baby carrots, chopped 2 teaspoons minced garlic
    1 pound chopped, cooked chicken meat
    1 (16 ounce) package frozen corn kernels
    salt and pepper to taste seasoned salt to taste
    1 cube chicken bouillon
    Mix eggs and milk together until well beaten and then add salt and flour. Dough should be stiff. On a floured surface roll dough out really thin, 1I8 of an inch. Let dry 30 minutes and then cut into thin slices. Place on wax paper and let air dry.
    In a large stock pot add chicken broth, celery, onion, baby carrots, and garlic. Fill stock pot, 2 inches from the top with water. Simmer until vegetables are tender, about 2 hours.
    Add chicken and corn. Season with salt, pepper, seasoning salt and chicken bouillon granules. Simmer for 30 minutes, checking to see if water level has decreased. Add water if needed.
    Bring to a boil, add noodles, stirring often. Noodles should be done in 20 minutes. Serve hot.

    Bean Sprout Chicken Noodle Soup in the Crock Pot

    12 shallots, thinly sliced 1I4 cup vegetable oil
    6 ounces egg noodles 1 cup bean sprouts
    3 quarts chicken broth
    3 cups shredded, cooked chicken breast meat
    1I2 cup chopped green onion salt and pepper to taste
    In a small skillet over medium heat, cook shallots in oil until brown and fragrant. Remove from heat and set aside.
    Bring a large pot of water to a boil. Cook noodles in boiling water until just tender, 8 to 10 minutes; drain and rinse under cold water. Set aside.
    Bring a small pot of water to a boil; have ready a bowl of ice water. Blanch bean sprouts by plunging them into boiling water for 1 minute, then into cold water. Drain and set aside.
    In a large saucepan over medium heat, bring chicken broth to a simmer.
    Divide noodles evenly between 6 bowls. Top with bean sprouts and shredded chicken. Pour the heated broth into the bowls. Drizzle with the shallot mixture and garnish with the green onion. Season with salt and pepper. Serve at once.

    Ranch Crockpot Beef Stew Recipe

    Fall is officially here!  Hoodies are getting unpacked, bonfires are around the corner and classic crock pot deliciousness is back on the menu!  And though this isn't the classic crockpot beef stew recipe, it is yummy all on its own!

    crockpot-beef-stew-recipe

    I really, REALLY wanted to make the classic one and still fully intend to.   I'd promised a friend.  BUT when I was inventorying my supplies, I found I was out of Worcestershire sauce.  Class beef stew calls for it.  It gives it a flavor that's really hard to duplicate with anything else.  But sadly, my truck is on the blink right now...so no store trip for me.

    Thankfully all the ingredients were here to make this version instead.  Though it wasn't the recipe I'd promised to make, it still went over very well.

    Btw...if ranch isn't your bag, just click on any of the links in the listing below...there are a couple more versions down the page (including the classic I've still not had time to make yet)...

    Choose Your Crock Pot Beef Stew Recipe

    Printable & Pinnable for Ranch Crock Pot Beef Stew Recipe

    Here's the recipe.  Sure hope you like it!  If you decide to make it, let us know how it turned out!  Give us a shout on the Facebook group or in the comments section below.

    Recipe

    crockpot-beef-stew-recipe

    Ranch Crockpot Beef Stew Recipe

    SlowCookerKitchen.com
    If you have a long, hard day ahead of you...this recipe will cook for up to 9 hours without burning or causing problems in most every crockpot.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 7 hours
    Total Time 7 hours 10 minutes
    Servings 8 servings

    Ingredients
      

    • 2 pounds beef stew meat
    • 1/3 cup flour
    • 1-2 tablespoons oil
    • 4 medium potatoes washed and cubed (I usually peel mine too but it isn't necessary)
    • 3 cups carrots baby carrots or diced carrots, either way
    • 1 cup celery diced (optional)
    • 2 teaspoons garlic minced
    • 1 can diced tomatoes
    • 3 cups beef broth
    • 2 tablespoons ranch seasoning

    Instructions
     

    • Toss the meat and flour in a ziplock bag, zip it up and shake well to coat.
    • Heat your oil in a skillet over medium-high heat. Add the coated meat and garlic. Brown on all sides.
    • While that's cooking, prep your veggies (Peeling is optional but if you're using whole carrots, I would recommend it). Toss them in the slow cooker as you chop them up.
    • Mix 1 cup of the broth with the leftover flour and pour it over the meat in the skillet. Give it about 5 minutes to thicken up, make sure and stir it every few minutes.
    • Once meat mixture has thickened up, pour it in the crockpot too.
    • Add the remaining ingredients and stir well.
    • Cover and cook on low for 6 to 8 hours.
    Tried this recipe?Let us know how it was!

    Ranch Crock Pot Beef Stew

    Autumn Slow Cooker Beef Stew

    Recipe

    crockpot-beef-stew-recipe

    Autumn Crockpot Beef Stew Recipe

    SlowCookerKitchen.com
    This autumn beef stew is seriously yummy. I sorta lost it, or it would have been a good option. That's okay, the one above was great :)
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 hours
    Total Time 10 hours 10 minutes
    Servings 4 to 6 servings

    Ingredients
      

    • 12 small red potatoes washed and halved
    • 1 pound carrots peeled and cut into 3/4 to 1 inch chunks
    • 1 large onion cut into wedges
    • 2 pounds beef stew meat
    • 1/3 cup butter
    • 1 tablespoon flour
    • 1 cup beef broth or stock
    • 2 teaspoons dried parsley flakes
    • 1 teaspoon dried thyme
    • 1/4 teaspoon pepper

    Instructions
     

    • Sprinkle the spices on both sides of the meat
    • Place the meat and flour in a baggie, close and shake well
    • Heat the butter either in a skillet or in a slow cooker on the saute function and quickly brown the meat (for about 3 minutes on each side)
    • Place the veggies then the meat in the crockpot
    • Pour the meat and drippings into the crockpot too, scrap the pan if you used a skillet and transfer that as well
    • Pour the broth over the top
    • Cover and cook on low 8 to 12 hours, high for 4 1/2 to 6
    Tried this recipe?Let us know how it was!

     Classic Crock Pot Beef Stew Recipe

    Recipe

    crockpot-beef-stew-recipe

    Ranch Crockpot Beef Stew Recipe

    SlowCookerKitchen.com
    Some folks swear by adding the cloves. I don't, it isn't my thing (just in desserts for me mostly) but some find it a necessity. Give it a shot, it might be your thing too :)
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 hours
    Total Time 10 hours 10 minutes
    Servings 8 to 10 servings

    Ingredients
      

    • 2 pounds cubed beef stew meat
    • 1/2 cup all-purpose flour
    • 3 tablespoons butter
    • 1 onion chopped
    • 4 carrots sliced
    • 3 stalks celery sliced
    • 2 to 4 cloves of minced garlic
    • 2 bay leaves
    • 1 teaspoon paprika
    • 1/8 teaspoon ground cloves optional, I don't personally use it
    • 1 teaspoon lemon juice
    • 1 teaspoon Worcestershire sauce
    • 4 cups beef bouillon or stock

    Instructions
     

    • Place the spices and flour in a baggie, add the meat and shake to coat
    • Heat the butter over medium-high heat either in a skillet or in a crockpot on the saute function
    • Quickly brown the meat for 2 to 3 minutes on each side
    • Place the veggies and meat in the slow cooker
    • If you used a skillet to brown the meat, scrap it and add the drippings to the slow cooker too
    • Top it with the broth and stir well
    • Cover and cook on low 8-12 hours, high for 4 1/2-6
    Tried this recipe?Let us know how it was!
    Crock Pot Ranch Beef Stew
    Ranch Beef Stew
    Ranch Crockpot Beef Stew
    Slow Cooker Ranch Beef Stew