Crock Pot Brown Rice is soft and fluffy and a fool-proof way to make perfect rice without a rice cooker. Slow cooker rice freezes well and is a great way to meal prep ahead for a busy week. 

Serve with Crockpot Chicken and Stuffing or Oven Baked Teriyaki Chicken Thighs, or add to stir fries, casseroles, and salads. 

Ingredients

See recipe card at the bottom of the post for the full list of ingredients and exact amounts. 

Brown rice. I use brown long grain rice. Before cooking, rinse brown rice under cool water until the water runs clear. 

Water or broth. You can use all water, all chicken broth or vegetable broth, or a combination. 

Butter, optional. A little butter adds flavor, but it's not necessary. 

How to Make Brown Rice in the Crock Pot

Step 1: Coat slow cooker insert with non-stick spray. Add 2 cups of rice and 3 ½ cups of water. 

Step 2: Heat on high for 2 to 2 ½ hours or until all the liquid is absorbed. Fluff rice with a fork and serve. 

Delicious topped with sliced green onions and a splash of soy sauce. Serve alongside Air Fryer Fried Chicken or Panko Crusted Cod. 

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Perfect Brown Rice Crock Pot Recipe

This Brown Rice Crock Pot recipe is soft, fluffy, perfectly cooked, and completely fool-proof. Make a big batch for the week and heat up as an easy side dish and toss into stir fry, soups, and casseroles. Great freezer-friendly and meal prep recipe. 

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Servings 8

Calories 172kcal

Author Cara Lanz

Ingredients

• 2 cups brown rice
• 3 ½ cups water or broth
• 1 tablespoon butter, optional

Instructions

• Rinse rice with cool water in a mesh strainer or bowl until the water runs cleear.
• Spray Crock Pot insert with nonstick cooking spray. Add rice and water.

  Cook on high for 2 to 2 ½ hours until the water is absorbed. Fluff with a fork.

Notes

Nutrition calculation is based on water and no butter. 

Reheating instructions. Place rice in a covered microwave-safe dish with 1-2 tablespoons of water per cup of rice. Warm in one-minute intervals until rice is hot. 

The cooking time may vary depending on your slow cooker. Check for doneness early to avoid overcooking. 

 

Nutrition

Calories: 172kcal | Carbohydrates: 36g | Protein: 4g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.5g | Sodium: 2mg | Potassium: 127mg | Fiber: 2g | Calcium: 16mg | Iron: 1mg

The post Crock Pot Brown Rice appeared first on Midwestern HomeLife.

Serve with Steamed Carrots or Sauteed Corn and Garlic Mashed Potatoes for a complete meal the whole family will devour. 

Ingredients

Please see the printable recipe card at the bottom of the post for the full list of ingredients and the exact amounts.

Boneless skinless chicken breasts. Skinless chicken thighs may also be used

Cream of chicken soup. I use the reduced sodium version. Use any flavor of cream soup you like such as cream of mushroom soup, cream of celery soup, or a mixture. 

Dry stuffing mix. We use a 6 oz. box of Stove Top Stuffing mix or ½ of a 12 oz. bag (3 ¼ cups) of Pepperidge Farm stuffing mix. We like both. Stove Top Stuffing has more seasoning but is a bit saltier.

How to Make Slow Cooker Chicken & Stuffing Casserole 

Note: This recipe was tested with Savory Herbs Stove Top Stuffing Mix and Pepperidge Farm Sage & Onion Cubed Stuffing -- see photos of both below.

Step 1: Place chicken breasts in the bottom of the slow cooker coated with nonstick cooking spray. Season chicken with salt and black pepper. 

Step 2: Stir 2 cans of cream of chicken soup and water together in a medium bowl. Evenly spread the soup mixture on top of the chicken. 

Step 3: In the same bowl, toss the dry stuffing mix with melted butter. Pour the stuffing mixture over the soup layer. 

Step 4: If desired, place fresh or frozen green beans on top of stuffing. Fresh green beans can cook the entire time. Add frozen green beans halfway through to keep from getting too soft.

Step 5: Cook on high 2-3 hours or low 4-6 hours or until the chicken is cooked through with an internal temperature of 165. It takes about 3 hours on high and 4 ½ hours on low in my Crock Pot.

Step 6: If desired, sprinkle with fresh parsley. For an even heartier meal, serve over brown or white rice, mashed potatoes, or egg noodles.

(Pepperidge Farm Sage & Onion cubed stuffing).

(Stove Top Savory Herbs stuffing mix).

FAQs

How long does slow cooker chicken and stuffing last in the refrigerator?

Store leftover chicken and stuffing in an airtight container in the fridge for 3-4 days. 

What is the best way to reheat chicken and stuffing casserole?

Reheat individual portions of creamy chicken casserole in the microwave in 30-45 second intervals until warmed through to 165 degrees. 

Can I freeze this chicken stuffing recipe?

Yes, this chicken casserole dish is a great recipe to make ahead and freeze for busy weeknights. Freeze individual portions in a freezer bag or freezer-safe container for 2-3 months. Thaw in the refrigerator. 

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Slow Cooker Chicken with Stuffing Casserole (4 Ingredients!)

Creamy Slow Cooker Chicken with Stuffing Casserole is a cozy, hearty meal and makes your house smell like Thanksgiving dinner! This easy dinner with tender chicken breasts and savory stuffing in a rich, creamy sauce comes together in minutes with 4 simple ingredients.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 hours hours

Servings 4

Calories 532kcal

Author Cara Lanz

Ingredients

• 4 boneless skinless chicken breasts
• 2 cans cream of chicken soup
• ¼ cup water
• 6 ounces dry stuffing mix such as Stove Top Stuffing or Pepperidge Farm
• ¼ cup melted butter

Instructions

• Place chicken breasts in a single layer in a slow cooker sprayed with nonstick cooking spray. Season with salt and pepper.
• Mix cream of chicken soup and water together in a medium bowl. Spread soup over the chicken.
• In the same bowl, toss the dry stuffing mix with melted butter. Pour the stuffing over the soup.
• Cook on high 2-3 hours or low 4-6 hours until chicken is cooked through.

Notes

• Cooking time can vary depending on your slow cooker and the size of the chicken breasts. Check for doneness on the earlier side of the time ranges. My Crock Pot takes about 3 hours on high and 4 ½ to 5 on low.
• Toss in some fresh or frozen green beans on top of the stuffing for an easy one-pot meal. Add fresh green beans with the rest of the ingredients; frozen green beans should be added halfway through to keep from getting too soft. 
• Season chicken breasts with your favorite herbs and spices like poultry seasoning, Italian seasoning, garlic powder, onion powder, and paprika.

Nutrition

Calories: 532kcal | Carbohydrates: 43g | Protein: 32g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 115mg | Sodium: 1891mg | Potassium: 601mg | Fiber: 1g | Sugar: 4g | Vitamin A: 667IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 4mg

The post Slow Cooker Chicken with Stuffing Casserole (4 Ingredients!) appeared first on Midwestern HomeLife.

This delicious slow cooker Mexican shredded chicken is soft and moist, and super flavorful. 

It's also ridiculously easy to make with just a few minutes of prep. Just dump everything into the slow cooker and walk away. 

This easy salsa chicken recipe comes together with a handful of ingredients: chicken thighs, chicken taco seasoning, fresh lime juice, and the perfect amount of your favorite salsa.

One half cup of salsa is just enough to add zesty flavor without becoming too watery. 

And there no limits to the delicious meal ideas for this flavorful, tender chicken. 

Crock Pot salsa chicken makes a great base for countless easy dinner recipe ideas like chicken tacos, enchiladas, chicken casseroles, burrito bowls, shredded Mexican chicken sandwiches, or a chicken taco salad. 

It's also a pretty healthy slow cooker recipe and a great one to make ahead. Just stash the leftovers in the fridge or freezer and turn them into fast and easy dinner recipes on busy weeknights and lazy weekends.

More Taco Night Recipes

• Walking Taco Casserole with Fritos
• Easy Taco Ring
• Rotel Dip with Sausage
• Green Chicken Enchiladas

Why You're Going to Love This Recipe

This easy chicken recipe makes the BEST shredded chicken tacos

Great recipe to throw into meal prep containers or freeze and use for later

Easy slow cooker salsa chicken recipe with 4 simple ingredients

Versatile recipe you can use a ton of different ways

Ingredients

Easy crockpot salsa chicken comes together with just 4 ingredients -- and one optional ingredient. 

Boneless skinless chicken thighs. I like to use boneless chicken thighs because they are so moist and flavorful and don't dry out as easily as chicken breast meat. 

Chicken taco seasoning. My recipe for chicken taco seasoning is smokey, zesty, and easy to make with simple herbs and spices. And it makes the best chicken tacos. You can also use store-bought taco seasoning. 

Lime juice. Fresh lime juice brightens up the zesty, smokey flavors.  

Salsa. Use your favorite store-bought or homemade salsa recipe. Red salsa or salsa verde will both be delicious in this recipe. 

Fresh cilantro or parsley, optional.  A sprinkle of cilantro or parsley adds a bright finish to the saucy cooked chicken. 

How to Season Shredded Chicken for Tacos

Chicken taco seasoning is a simple seasoning blend that adds smoky, zesty flavor to the shredded chicken. It's also really easy to make with simple pantry ingredients. 

My homemade recipe comes together with: 

• Chili powder
• Ground cumin
• Paprika
• Onion powder
• Garlic powder
• Ground coriander
• Oregano
• Salt
• Black pepper
• Cayenne pepper and/or crushed red pepper flakes, optional

​Get the recipe here -- and be sure to make a triple batch so you have some leftover for taco night! 

Recipe Variations

Chicken. You can use boneless skinless chicken breasts in this recipe. Be sure to watch the temperature so they don't overcook and become dry. 

Seasoning. Give the taco seasoning a little taste before adding it to see if it's missing something you love. Then amp up the flavors with more cumin, chili powder,  cayenne pepper, red chili flakes -- whatever your family loves. 

Chipotle peppers in adobo. For rich, smoky flavor, add one or two finely chopped chipotle peppers with adobo sauce. 

Beans. Add a can of drained and rinsed black beans or pinto beans for even more Southwest flavor. 

Corn. Stir in frozen or canned drained corn for bright pops of sweetness. 

How to Make Crock Pot Salsa Chicken

1. Prep the slow cooker. 

Spray the insert of a 6-quart Crock Pot with nonstick spray. 

2. Dump everything in.  

Place chicken thighs in a single layer in the bottom of the slow cooker. 

Add the lime juice and sprinkle the chicken taco seasoning over the chicken. Pour the salsa evenly over the top of the chicken. 

Cook on high heat for about 2 hours or until the chicken reaches an internal temperature of 165 degrees. Exact cook time may vary depending on your slow cooker and the thickness of the chicken. Check on it early to make sure it doesn't overcook. 

3. Shred chicken. 

Use tongs to remove the hot chicken from the Crock Pot and place it on a cutting board. Let it rest for 5 minutes, then use two forks to shred the chicken. 

If it's easier for you, go ahead and shred the chicken right in the slow cooker. I use the cutting board because I'm short and my arms get tired reaching into the Crock Pot, lol. 

You can also use your hand mixer to shred the chicken.  

4. Stir the chicken into the cooking liquid.

Return the chicken to the slow cooker and stir it together with the cooking liquid. Cook on low heat for 30 minutes to let the shredded chicken absorb the flavorful liquid. 

Optional step, stir in ¼ cup chopped cilantro -- or parsley, if you're like me and can't tolerate cilantro. 

5. Serve and enjoy!

Use salsa chicken for chicken tacos, enchiladas, quesadillas, and nachos, spooned over Mexican rice, or stuffed into baked sweet potatoes. 

How to Make Crock Pot Chicken Tacos

Our favorite way to use slow cooker salsa chicken is in shredded chicken tacos. It's a super fast and easy weeknight dinner that comes together in minutes. 

While the shredded Mexican chicken is finishing up in the Crock Pot, I heat up the tortillas in my cast iron skillet.

Heating Corn Tortillas in Pan 

Warming up corn tortillas on the stove is fast and easy and adds toasty flavor. Here's how to do it. 

Just warm up a dry nonstick skill or cast iron pan over medium to medium-high heat. Heat each tortilla for 20-30 seconds until warm, flip it with tongs and repeat on the other side.

If you're just warming them up, flip them before they start to turn brown. But if you like them a little bit toasted (like me!), leave them on until you see a few dark brown spots and they start to smell toasty. 

​Wrap warm tortillas in a clean tea towel to keep them warm while you heat the rest of them. 

Serve shredded chicken tacos with warm corn tortillas, pico de gallo, guacamole, sour cream, tomatoes, onions, and all of your favorite toppings.

So Many Ways to Use Shredded Mexican Chicken

There are about a million easy weeknight dinner recipes you can make with Crock Pot salsa chicken. 

• Tacos
• Burritos
• Enchiladas
• Quesadillas
• Chicken taco salads
• Over rice
• Stuffed into baked sweet potatoes
• Stirred into macaroni and cheese
• Stuffed peppers
• Chicken taco casserole
• Shredded chicken nachos
• Tucked into tostada cups

Storage

Store leftover salsa chicken in an airtight container in the refrigerator for 3-4 days. 

Freeze cooled chicken in a freezer bag or freezer-safe container for up to 3 months. Thaw in the refrigerator. 

Reheating

Reheat in a covered bowl in the microwave for 1-2 minutes or in a small saucepan on the stovetop until warmed through. Add a little salsa, water, or chicken broth, if it seems dry. 

Success Tips

Placing the shredded chicken back into the slow cooker with the cooking juices allows the chicken to absorb all those rich flavors.  

Place the chicken in a single layer in the crock pot to ensure it cooks evenly cook in this tiny amount of liquid. 

FAQs

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Crock Pot Salsa Chicken

Easy Crock Pot Salsa Chicken is tender, juicy, and full of zesty, smokey flavor from just 4 ingredients. It's an easy recipe and absolutely delicious in chicken tacos, salads, and sandwiches, spooned over rice, or stuffed into baked sweet potatoes. 

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 8

Calories 143kcal

Author Cara Lanz

Ingredients

• 2 pounds boneless skinless chicken thighs
• 2 tablespoons fresh lime juice
• 4 tablespoons chicken taco seasoning homemade or store-bought
• ½ cup salsa
• ¼ cup chopped cilantro or parsley, optional

Instructions

• Spray the slow cooker with nonstick spray. Place the chicken thighs in a single layer in the Crock Pot.

  Add the lime juice and sprinkle the chicken taco seasoning over the chicken. Pour the salsa evenly over the top of the chicken. 

  Cook on high for about 2 hours or until the chicken reaches an internal temperature of 165.
• Shred the chicken with two forks on a cutting board or in the slow cooker. Or use a hand mixer to shred the chicken right in the slow cooker.

  Stir the shredded chicken with the cooking liquid and warm on low heat for 30 minutes to let it absorb the flavorful juices.

  If desired, stir in ¼ cup chopped cilantro or parsley.

  Serve in warm corn or flour tortillas and your favorite taco toppings.

  Or use to make enchiladas, nachos, quesadillas or spoon over rice or baked sweet potatoes.

Notes

HOW TO STORE. Store leftover salsa chicken in an airtight container in the refrigerator for 3-4 days. 

HOW TO FREEZE. Freeze cooled chicken in a freezer bag or freezer-safe container for up to 3 months. Thaw in the refrigerator. 

HOW TO REHEAT. Reheat in a covered bowl in the microwave for 1-2 minutes or in a small saucepan on the stovetop until warmed through. Add a little salsa, water, or chicken broth, if it seems dry. 

Nutrition

Calories: 143kcal | Carbohydrates: 2g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 308mg | Potassium: 324mg | Fiber: 1g | Sugar: 1g | Vitamin A: 224IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg

The post Crock Pot Salsa Chicken appeared first on Midwestern HomeLife.

Dr. Pepper Crock Pot Ribs are perfectly fork tender and succulent, slathered in a rich and zesty Dr. Pepper barbecue sauce. Delicious and easy recipe for slow cooker ribs -- perfect for game day, summer BBQs, and family get togethers.

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Ingredients

Pork loin backribs. I used pork loin backribs in this recipe, which can also be called baby back ribs, back ribs, or loin ribs. Back ribs are cut from where the rib meets the spine and are shorter than larger spare ribs, hence the name. No, baby back ribs are not from baby pigs. You can also use spare ribs or St. Louis style ribs, which are larger and meatier. They will just take longer to cook.

Dry rub recipe. The rib dry rub recipe is a delicious combination of dry mustard, garlic powder, onion powder, chili powder, paprika, salt, and black pepper that flavors the meat while it cooks low and slow in your Crock Pot. You can skip the dry rub process if you like, but many folks like the additional flavor it adds to the ribs.

Dr. Pepper. One cup Dr. Pepper soda is the cooking liquid in the crock pot that helps keep the meat moist and add rich flavor.

Your favorite BBQ sauce. The ribs get brushed BBQ sauce twice. The first is with bottled BBQ sauce -- we like Sweet Baby Rays. The second is with a special Dr. Pepper BBQ sauce made from the flavorful Crock Pot juices.

How to Make Crockpot Ribs

1. Prep the Crock Pot and ribs.

Spray the sides of the slow cooker with nonstick cooking spray.

Remove the membrane from the back of the ribs. The membrane is a slippery white tissue that can get chewy or rubbery and keep the dry rub from seasoning the meat.

To remove, use your fingers or a butter knife to get underneath the membrane, then use a dry paper towel to grip it and pull it off.

Note that the membrane has already been removed from some racks of ribs.

Cut the ribs into the appropriate size to fit your slow cooker. I cut the rack into two pieces, which fits my oval 6-quart crock pot perfectly. 

2. Make the rib dry rub recipe.

Combine the dry rub ingredients together in a small bowl.

Rub the mixture onto the back side of the ribs, then the front side.

3. Place ribs in the Crock Pot.

Place one rack of ribs in the Crock Pot and brush ½ cup of barbecue sauce on top.

Lay the second rack on top of the first one and brush with ½ cup of barbecue sauce.

Pour the Dr. Pepper around the ribs into the bottom of your slow cooker.

4. Slow cook the ribs in the Crock Pot.

Cook on low for 5-6 hours or until the meat is soft and fork-tender and the internal temperature reaches 190-200 degrees on a digital meat thermometer.

190-200 degrees is the perfect temperature for ribs that are soft and fork-tender.

If you prefer fall-off-the-bone ribs, cook them longer. Check the texture at 205 degrees to make sure they don't get dry or mushy.

5. Simmer the sauce.

Remove the ribs from the crock pot and place them on an aluminum foil-lined baking sheet.

Pour the liquid from the slow cooker into a saucepan or deep skillet and whisk in ½ cup of barbecue sauce.

Boil the mixture over medium-high heat for about 15 minutes or until it reduces down to the thick consistency of barbecue sauce.

As an alternative, you can use straight store-bought sauce. But I HIGHLY recommend making this Dr. Pepper BBQ sauce -- it's a really delicious recipe!

6. Caramelize the BBQ sauce under the broiler.

Preheat the broiler.

Brush sauce over the top of the ribs and broil for 3-5 minutes or until the sauce is bubbly and caramelized. 

Serve with additional barbecue sauce on the side.

How to Know When Ribs are Done

Want to know the secrets to perfectly cooked ribs? I got you with a few easy methods that will take the guesswork out of making ribs that are neither overcooked nor undercooked -- just right.

Temperature. Many agree that the ideal temperature range for properly cooked rib meat falls somewhere between 185 and 205, with 185 being chewier and 205 being softer.

One caveat to using temperature to tell if ribs are done is it can be difficult to get an accurate reading from ribs because the meat is so thin and there are so many bones. The best bet is to find a meaty section in the center and insert the probe between two bones, being careful not to touch the bones or fat.

We shoot for about 190-195 degrees, which results in fork-tender ribs we can pick up with our hands without the meat falling off the bone. If the meat falls off the bone, the ribs are overcooked and can be mushy. If you prefer fall-off-the-bones ribs, check the texture at 205 to see if they're to your liking.

Bend test. To try the bend test, use your tongs to pick up the ribs at the center of the rack. If the meat bends down toward the ground and even starts to tear a little bit, the ribs are considered done. Note, this won't work for fall off the bone ribs.

Bite test. The bite test is what competition BBQ judges use to determine doneness. If you take a bite out of a rib and can see a perfectly rounded bite mark, they're done!

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Dr. Pepper Crock Pot Ribs

Dr. Pepper Crock Pot Ribs are perfectly fork tender and succulent, slathered in a rich and zesty Dr. Pepper barbecue sauce. Delicious and easy recipe for slow cooker ribs -- perfect for game day, summer BBQs, and family get togethers.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 hours hours 20 minutes minutes

Total Time 5 hours hours 30 minutes minutes

Servings 4

Calories 780kcal

Author Cara Lanz

Ingredients

Dry Rub for Ribs

• 1 teaspoon ground mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon black pepper

Dr Pepper Crock Pot Ribs

• 3 to 3 ½ pounds pork loin back ribs aka baby back ribs
• 8 ounces Dr. Pepper
• 1 ½ cups BBQ sauce we like Sweet Baby Ray's

Instructions

• Spray the sides of the slow cooker with nonstick cooking spray.
• Remove the membrane from the back of the ribs.

  To remove, use your fingers or a butter knife to get underneath the membrane, then use a dry paper towel to grip it and pull it off. Note that the membrane has already been removed from some racks of ribs.
• Cut the ribs into the appropriate size to fit your slow cooker. You can either lay them rib-side down or stand them up, meat side toward the crock.

  I cut the rack into two pieces, which fits my oval 6-quart crock pot perfectly.
• Combine the dry rub ingredients. Generously rub the mixture into the back side, then the front side of each rack of ribs.
• Place one rack in the Crock Pot and brush ½ cup of barbecue sauce on top. Lay the second rack on top of the first one and brush with ½ cup of barbecue sauce.
• Pour the Dr. Pepper around the ribs into the bottom of the slow cooker.
• Place the lid on and set the temperature to low. Cook for 5-6 hours or until the meat is soft and fork-tender and the internal temperature reaches 190-200 degrees.

  If you prefer fall-off-the-bone ribs, check the texture at 205 to make sure they don't get dry or mushy.
• Remove the ribs from the crock pot and place them on a foil-lined baking sheet.
• Pour the liquid from the slow cooker into a saucepan or deep skillet and whisk in ½ cup of barbecue sauce.

  Boil the mixture over medium-high heat for about 15 minutes or until it reduces down to the consistency of barbecue sauce.

  As an alternative, you can use straight store-bought sauce. But I HIGHLY recommend making this Dr. Pepper BBQ sauce -- it's really delicious!
• Preheat the broiler.

  Brush the sauce over the top of the ribs and broil for 3-5 minutes or until the sauce is bubbly and caramelized.

  Serve with additional barbecue sauce on the side.

Video

Notes

STORAGE: Store leftover ribs in an airtight container in the refrigerator for 3-4 days.

REHEAT: To reheat ribs, add another layer of sauce, cover the ribs in foil, and heat at 250 degrees fro 30 minutes or until warmed through and the internal temperature reaches 145.

FREEZE: To freeze, let the cooked ribs cool completely. Wrap each portion in two layers of plastic wrap and store in a freezer bag. Freeze cooked ribs for 2-3 months. Thaw in the refrigerator. 

Nutrition

Calories: 780kcal | Carbohydrates: 52g | Protein: 49g | Fat: 42g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 173mg | Sodium: 1923mg | Potassium: 906mg | Fiber: 2g | Sugar: 42g | Vitamin A: 524IU | Vitamin C: 4mg | Calcium: 121mg | Iron: 3mg

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The Perfect Pot Roast

Why You'll Love This Recipe

• Pot roast with Lipton onion soup mix and cream of mushroom soup is the ultimate comfort food
• Easy set-and-forget slow cooker pot roast recipe
• Tender pot roast with perfectly cooked carrots and potatoes
• Perfect weeknight meal or Sunday dinner

What Kind of Beef Roast is Good for Pot Roast?

Which Potatoes are Best for Pot Roast?

Pot Roast Seasoning

My secret to making a flavorful pot roast with cream of mushroom soup is liberally seasoning the roast, coating it in flour, then searing it before placing it in the Crock Pot.

My favorite pot roast seasoning recipe is salt, black pepper, onion powder, garlic powder, and chili powder.

You can make your pot roast seasoning your own and add other herbs, spices, and seasonings like:

• Brown sugar. A couple of tablespoons of light or dark brown sugar
• Herbs. Oregano, basil, thyme, rosemary, parsley, Italian seasoning, bay leaves (remove after cooking)
• Spices. Paprika, cumin, ground mustard
• Seasoning blends. Montreal steak seasoning, Italian seasoning

How to Keep Vegetables from Getting Mushy in Pot Roast

How to Make Pot Roast with Onion Soup Mix

Step 1: Season the roast. Trim excess fat off the roast and pat it dry.

Rub the garlic powder, onion powder, chili powder, salt, and pepper on all sides of the roast. Coat the roast in flour. 

Step 2: Sear the meat. Brown the roast in olive oil in a large skillet or Dutch oven for 3-4 minutes per side until it develops a brown crust.

Place the roast in the Crock Pot.

Step 3: Make the gravy mixture. Add a little broth to the pan. Bring to a simmer to loosen up any browned bits -- you want them in your gravy!

Whisk in the rest of the broth, the package of Lipton onion soup, and both cans of cream of mushroom soup.

Step 4: Cook the pot roast. Pour soup mixture over the roast. Place potatoes around and on top of the roast and carrots on top of the potatoes.

Cook for 8-10 hours on low or 5-6 hours on high.

Place carrots, potatoes, and roast on a serving platter. Tent with foil.

Step 5. Make the gravy. Pour liquid from Crock Pot into saucepan. Bring to boil.

Make slurry with cornstarch and cold water. Whisk into the liquid and simmer until thickened.

Step 6: Serve and enjoy!

Spoon the gravy over the roast or serve it on the side.

Side Dishes for Lipton Soup Pot Roast

Serve pot roast with a green salad, dinner rolls, and warm and cozy sides like:

• Baked Macaroni & Cheese with Breadcrumbs
• Roasted Brussels Sprouts & Sweet Potatoes
• Oven Roasted Green Beans
• Paula Deen Corn Casserole
• Orzo Pasta Salad
• Green Bean Casserole

Expert Tips

• Use whole carrots or large, thick baby carrots. Thin baby carrots can get too mushy.
• Use large chunks of potatoes. Prevent potatoes from getting mushy by keeping them large. I use 3-4 inch potatoes and cut them in half. Cut larger potatoes into thirds and leave baby potatoes and fingerling potatoes whole.
• Cut the potatoes into smaller pieces after cooking.
• Cook until the pot roast falls apart into fork-tender meat. If it doesn't fall apart, it's not done yet.

FAQs

More Delicious Crock Pot Recipes

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Pot Roast with Onion Soup Mix

Pot Roast with Lipton Onion Soup Mix is an easy recipe for the best pot roast ever. This classic Crock Pot meal cooks low and slow for the most delicious fall apart pot roast, fork tender potatoes, and the most delicious gravy.

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 5

Calories 801kcal

Author Cara Lanz

Ingredients

• 2 ½ to 3 pounds chuck roast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• salt and pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons flour
• 1 envelope Lipton onion soup mix
• 2 cans cream of mushroom soup
• 2 cups beef broth
• 1 pound carrots cut into 3-inch pieces
• 2 ½ pounds Yukon gold potatoes halved, or cut into thirds
• 2 tablespoons cornstarch
• 3-4 tablespoons cold water

Instructions

• Spray the insert of the Crock Pot with nonstick cooking spray.
• Peel the carrots and cut them into 3-inch pieces. Cut very thick carrots in half horizontally.

  Cut potatoes in halves or thirds. Leave 2-inch potatoes whole. I used 3-4 inch potatoes cut in half.
• If desired, trim excess fat off the roast. Pat the roast dry.

  Rub the garlic powder, onion powder, chili powder, salt, and pepper on all sides of the roast. Coat the roast in flour.
• Heat the olive oil in a large skillet or Dutch oven over medium to medium-high heat.

  Brown the roast for 3-4 minutes per side until it develops a brown crust.

  Remove the roast from the pan and place in the bottom of the Crock Pot.
• Add enough broth to the hot skillet to cover the bottom of the pan.

  Bring to a simmer and loosen up up any browned bits -- you want those in your gravy.

  Whisk in the rest of the broth, dry soup mix, and both cans of cream of mushroom soup.
• Pour the soup mixture over the pot roast.

  Place the potatoes around the and on top of the roast and the carrots on top of the potatoes.

  Cook for 8-10 hours on low or 5-6 hours on high or until the meat falls apart and the vegetables are fork tender.
• Remove the carrots, potatoes, and pot roast from the Crock Pot and place them on a serving platter. If desired, cut the potatoes into smaller pieces.

  Tent the platter with foil while you make the gravy.
• Pour the liquid from the Crock Pot into a medium saucepan and bring to a boil. In a small bowl, combine the cornstarch with 3-4 tablespoons of cold water to form a slurry. Whisk the slurry into the liquid and simmer until thickened.

  Spoon the gravy over the roast or serve it on the side.

Video

Notes

Use whole carrots or large, thick baby carrots. Thin baby carrots can get too mushy.

Use large chunks of potatoes. Prevent potatoes from getting mushy by keeping them large. I use 3-4 inch potatoes and cut them in half. Cut larger potatoes into thirds and leave baby potatoes and fingerling potatoes whole. You can cut them into smaller pieces after cooking.

Cook until the pot roast falls apart into fork-tender meat. If it doesn't fall apart, it's not done yet.

Nutrition

Calories: 801kcal | Carbohydrates: 66g | Protein: 57g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 163mg | Sodium: 1951mg | Potassium: 2424mg | Fiber: 9g | Sugar: 7g | Vitamin A: 15309IU | Vitamin C: 50mg | Calcium: 116mg | Iron: 8mg

The post Pot Roast with Onion Soup Mix appeared first on Midwestern HomeLife.

Ready for a change from traditional chili? This creamy white chicken chili is the best chili recipe ever.

It's thick, hearty, super creamy and loaded with FLAVOR.

The chicken is fall-apart tender, the beans, corn, and hominy add interesting texture and flavor, the salsa verde brings bright freshness, and cream cheese makes it extra decadent.

So if you're looking for a stick-to-your-ribs satisfying kind of chili recipe, this slow cooker cream cheese chicken chili is definitely it.

And it's SO EASY! You don’t even have to brown the chicken. This is one of those slow cooker recipes where you just dump everything in and walk away. 

Why You'll Love This Recipe

Easy white chicken chili recipe -- just dump everything into the Crock Pot!

Creamy chicken chili filled with delicious flavors the whole family will love.

A one-pot complete meal that's sure to be a new family favorite.

Great meal prep recipe — the leftovers taste even better the next day!

Try These Easy Dinner Recipes Next

• Ground Beef Vegetable Soup
• Easy Swiss Chicken Casserole
• Baked Pork Chops
• Spaghetti with Alfredo Sauce

Ingredients

White chicken chili with cream cheese comes together with simple ingredients.

Boneless skinless chicken breasts. I use 3 large fresh chicken breasts, about 8-10 ounces each. 

Black beans. Black beans add color, rich flavor, and creamy texture.

White beans. You can use any kind of white bean you like such as cannellini beans, navy beans, or Great Northern beans. Just be sure to drain and rinse them before adding them to the cream cheese chicken chili.

Hominy. Hominy adds a soft and chewy texture to this white chicken chili. 

Sweet corn. You can use fresh, frozen, or drained canned corn. 

Chili powder and cumin. The combo of chili powder and cumin bring all the classic chili flavors you expect. Feel free to adjust the spice levels to your liking.

Salsa verde. I use mild salsa verde, which still has a little kick to it. Go as mild or spicy as you want here. 

Chicken broth. We like our chili nice and thick so I only use ½ cup of broth. If you like your chili "brothier" add more. You can also use chicken stock.

Cream cheese. One block of cream cheese makes this whole pot of white chicken chili creamy and delicious. 

Optional Ingredients

Chili is great because it's so easy to customize with your favorite flavors. Try

Green chilies. Throw in a can of drained green chilis for a little extra zing.

Rotel. If you're missing tomatoes, go ahead and add a can of Rotel tomatoes.

Beans. If you're not a fan of black beans or white beans, swap them out for your favorite kind of beans like kidney beans, pinto beans, or chili beans.

Seasonings. Adjust the seasonings to your preference and add even add more like onion powder, garlic powder, oregano, and cayenne pepper

Step by step Instructions

1. Prep the CrockPot.

Spray the insert of your slow cooker with nonstick cooking spray.

2. Assemble the white chicken chili.

Place chicken breasts in the bottom of the crock pot. Sprinkle the chili powder, cumin, and salt over the chicken.

Add the onion, garlic, drained and rinsed beans, hominy, and corn.

Pour in the salsa verde and chicken broth. Stir to combine.

3. Heat.

Cook on low heat for 6-8 hours or high heat for 3-4 hours.

4. Break up the chicken and add the cream cheese.

Use tongs or two forks to gently pull the chicken breasts apart into chunks-- no need to remove them, just reach right into the CrockPot.

⭐Pro Tip: This is a great time to give the chili a look and a taste and see if it needs more broth or more seasonings.

Place cream cheese cubes in the CrockPot and stir.

5. Warm until cream cheese melts.

Warm for an additional 30 minutes or until the cream cheese is completely melted.

Stir cream cheese into the chili mixture.

6. Serve and enjoy!

Serve your creamy chili with your favorite toppings like sour cream, shredded cheddar cheese, fresh cilantro, sliced green onions, and tortilla chips or corn bread.

Storage, Reheating, and Freezing

Store leftovers in an airtight container in the refrigerator for 3-4 days.

Reheat individual servings in the microwave for 1-2 minutes or in a saucepan on the stove top until heated through.

Freeze leftover cream cheese chicken chili in freezer-safe containers or freezer bags. Thaw in the refrigerator and reheat

Expert Tips

This chili is hearty and thick. If you like "soupier" chili, add more chicken broth.

When you break apart the chicken, take a taste to see if it needs more seasonings.

Rinse and drain the beans and hominy before adding them to the rest of the ingredients. If you're using canned corn, it should also be drained.

FAQs

What to Serve with White Chicken Chili

Looking for the best sides to serve with Crock Pot chicken chili with cream cheese? Check out my all-time favorite sides to serve with chicken chili, including dishes like:

• Baked Avocado Fries
• Corn Salad
• Coconut Lime Rice
• ... and more!

More Easy Recipe Ideas

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Cream Cheese Chicken Chili

Crockpot Cream Cheese Chicken Chili is an easy, hearty crock pot chili recipe loaded with tender chicken, white beans, black beans, corn, hominy, salsa verde, and cream cheese.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 7 hours hours

Total Time 7 hours hours 10 minutes minutes

Servings 12

Calories 169kcal

Author Cara Lanz

Ingredients

• 3 large boneless skinless chicken breasts
• 2 teaspoons chili powder
• 1 teaspoon cumin
• ½ teaspoon salt
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can black beans, rinsed and drained
• 1 can white beans, rinsed and drained
• 1 can hominy, drained
• 1 ½ cups corn fresh, frozen & thawed, or I can of corn (drained)
• 16 ounces salsa verde
• ½ cup chicken broth Use more if you like "soupier" chili
• 8 ounces cream cheese, cubed

Instructions

• Spray the insert of your slow cooker with nonstick cooking spray.
• Place chicken breasts in the bottom of the crock pot. Sprinkle the chili powder, cumin, and salt over the chicken.

  Add the onion, garlic, drained and rinsed beans, hominy, and corn.

  Pour in the salsa verde and chicken broth. Stir to combine.
• Cook on low heat for 6-8 hours or high heat for 3-4 hours.
• Use tongs or two forks to gently pull the chicken breasts apart into chunks.

  Add the cream cheese cubes and stir.

  Warm for an additional 30 minutes or until the cream cheese is completely melted. Stir cream cheese into the chili mixture.

Notes

This chili is hearty and thick. If you like "soupier" chili, add more chicken broth.

When you break apart the chicken, take a taste to see if it needs more seasonings.

Rinse and drain the beans and hominy before adding them to the rest of the ingredients. If you're using canned corn, it should also be drained.

Nutrition

Calories: 169kcal | Carbohydrates: 23g | Protein: 15g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 21mg | Sodium: 618mg | Potassium: 578mg | Fiber: 5g | Sugar: 5g | Vitamin A: 408IU | Vitamin C: 5mg | Calcium: 113mg | Iron: 2mg

The post Cream Cheese Chicken Chili appeared first on Midwestern HomeLife.

Little Smokies with Grape Jelly & BBQ Sauce is everyone's favorite appetizer. I mean, is it even a party if there aren't cocktail weenies? (No.)

So, next time you're looking for a fun new way to serve them (besides toothpicks), try turning them into mini hot dog appetizers!

Build-Your-Own Mini Hot Dog Bar

Set up the appetizer table with a slow cooker of BBQ lil smokies and hot dog fixings for a make-your-own mini hot dog bar.

Not only are mini hotdogs waaaay more fun than regular hot dogs, but they're small so you'll have plenty of room to try a bunch of different flavor combos!

Toasted Hawaiian dinner rolls are delicious with sweet and tangy lil’ smokies. They're also the perfect size to hold 1-3 mini sausages with fixings like chili, cheese, coleslaw -- you name it.

These mini hot dog appetizers are a fun twist on a classic appetizer and a great appetizer for game day, holiday parties, and birthday parties.

Why You'll Love This Recipe

Perfect party appetizer for football Sundays, super bowl, and parties

Fun appetizer to make out of classic BBQ cocktail weenies

Build-your-own mini hot dog bar is super fun and customizable

BBQ Little Smokies Ingredients

Lit'l Smokies. Little smokies are fully cooked small sausages, the perfect size for these mini hot dog appetizers.

Barbecue sauce. Sweet Baby Ray's BBQ sauce makes a delicious sauce. Use any sweet, tangy bbq sauce you love.

Grape jelly. Grape jelly mixed with BBQ sauce is a simple recipe for a fan favorite dipping sauce for cocktail franks.

Mini Hot Dog Bar Ingredient Ideas

Hawaiian rolls. Toasted King's Hawaiian Original Sweet Rolls make tasty mini hot dog slider buns. Or make your own buns with this quick brioche bun recipe!

Butter. Soften the butter to room temperature for easy spreading before toasting the rolls.

Garlic powder. Just a little bit of garlic powder sprinkled over the buns adds a contrast of flavor to the sweet rolls.

Hot dog fixings. Chili, coleslaw, shredded cheese, diced onions, pickle relish, corn chips -- set out bowls of whatever you like to put on hot dogs!

Instructions

Make the Little Smokies with Grape Jelly & BBQ Sauce. Get the full recipe and detailed instructions here.

Mix BBQ sauce and grape jelly together in a 3-quart crock pot. Add the little smokies and stir. Heat on low for 2-3 hours. Turn setting to "warm."

Toast the buns.

Separate the buns and cut slits into the tops of them. Arrange them in a single layer on a baking sheet. Brush the tops of the buns and inside the slits with softened butter, then sprinkle garlic powder on top.

Bake in a 350 degree oven for 5-10 minutes or until the buns are light golden brown.

Set up the fixin's bar with little bowls of all your favorite things to put on mini BBQ hotdogs ... like:

• Chili
• Coleslaw
• Beans
• Salsa
• Shredded cheese
• Pickle relish
• Guacamole
• Grilled pineapple
• Diced onions
• Sliced scallions
• Bacon crumbles
• Diced tomatoes
• Ketchup
• Mustard
• Ranch dressing
• Sriracha sauce

Don't forget to add classic hot dog side dishes like potato salad, tuna macaroni salad, and baked beans.

Tip: Cutting slits into the dinner rolls to create top-sliced hot dog buns makes it easier load up the bun with a few little smokies and lots of toppings.

FAQs

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Mini Hot Dog Appetizers

Mini Hot Dog Slider Appetizers is an easy appetizer made from little smokies, toasted Hawaiian rolls, and your favorite hot dog toppings. Set up a build-your-own hot dog bar for a fun appetizer for football games, holidays, and family gatherings.

Course Appetizer, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 24

Calories 259kcal

Author Cara Lanz

Ingredients

Mini Hot Dogs

• 28 ounces Lit'l smokies (2) 14 oz. packages
• 1 ½ cups barbecue sauce
• 1 cup grape jelly
• 24 Hawaiian dinner rolls
• 1 stick softened butter
• 1 teaspoon garlic powder

Hot Dog Fixings

• Chili
• Coleslaw
• Shredded cheese
• Pickle relish
• Diced onions
• Fritos
• ... and any other hot dog toppings and condiments you love

Instructions

• Make the Little Smokies with Grape Jelly and Barbecue Sauce.

  Mix BBQ sauce and grape jelly together in a 3-quart crock pot. Add the little smokies and stir. Heat on low for 2-3 hours. Turn setting to "warm."
• Toast the buns.

  Separate the buns, cut slits into the tops of them, and arrange them in a single layer on a baking sheet. Brush the tops of the buns and inside the slits with softened butter, then sprinkle garlic powder on top.

  Bake in a 350 degree oven for 5-10 minutes or until the buns are light golden brown.
• Set up the build-your-own mini hot dog bar.

  Arrange little bowls with all of your favorite hot dog fixings and let everyone have fun building their creations!

Video

Notes

Fixings are not included in the nutrition calculation. 

Nutrition

Calories: 259kcal | Carbohydrates: 33g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 31mg | Sodium: 611mg | Potassium: 111mg | Fiber: 0.3g | Sugar: 17g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

The post Mini Hot Dog Appetizers appeared first on Midwestern HomeLife.

Little Smokies with Grape Jelly and BBQ Sauce is an easy appetizer recipe that is always a crowd-pleaser. This delicious slow cooker appetizer comes together with 3 simple ingredients and about 5 minutes of prep time. Perfect appetizer for football season, holiday parties, and family gatherings.

[feast_advanced_jump_to]

Looking for the easiest appetizer ever? Next time you need something fast and easy, just throw some mini cocktail wieners in a crockpot with grape jelly and barbecue sauce. That's it. In 2-3 hours, you'll have the most delicious, savory appetizer that will get rave reviews.

Grape jelly sounds super weird, I know. But when it's combined with BBQ sauce, it creates a rich, savory, delicious sauce. Trust me on this. I've been eating these delicious appetizers my whole life, and I can vouch for their deliciousness.

Set them out with Tortilla Pinwheels and Ham Pickle Roll Ups for the complete Midwestern party experience.

Ingredients

Lil’ smokies. Little smokies are mini sausages that are the perfect snack size for this tasty appetizer.

BBQ sauce. I recommend Sweet Baby Rays barbecue sauce or another sweet and tangy bbq sauce. You can substitute the BBQ sauce with chili sauce if you prefer a milder flavor.

Grape jelly. Grape jelly is a fan favorite for this classic recipe and adds rich sweetness to the sauce.

Instructions

Spray the insert of a 3-quart crockpot with cooking spray or use a crockpot liner.

Combine BBQ sauce and grape jelly together in the crock pot. Add the little smokies and stir.

Cook on low heat for 2-3 hours or until warmed through. Reduce heat to warm setting and serve.

What to Serve with Little Smokies

These Lil Smokies with Grape Jelly and BBQ Sauce are so good on their own, all you really need are some toothpicks! But, I also love treating these little sausages like mini hot dogs!

Set up a whole build-your-own mini hotdog appetizer bar with toasted Hawaiian buns, chili, coleslaw, relish, diced onions, shredded cheese, and corn chips.

Read this post to find out exactly how to do that.

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Crockpot Little Smokies with Grape Jelly & BBQ Sauce

Little Smokies with Grape Jelly and BBQ sauce is an easy appetizer recipe that is always a crowd pleaser. This delicious slow cooker appetizer comes together with 3 simple ingredients and about 5 minutes of prep time. Perfect appetizer for football season, holiday parties, and family gatherings.

Course Appetizer, Side Dish, Snack

Cuisine American

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 16

Calories 255kcal

Author Cara Lanz

Ingredients

• 28 ounces Lit'l Smokies (2) 14 oz. packages
• 1 ½ cups barbecue sauce
• 1 cup grape jelly

Instructions

• Spray the insert of a 3-quart crockpot with cooking spray or use a crockpot liner.
• Combine BBQ sauce and grape jelly together in the crock pot. Add the little smokies and stir.
• Cook on low heat for 2-3 hours or until warmed through. Reduce heat to warm setting and serve.

Storage & Freeze Instructions

• Store leftovers in an airtight container in the refrigerator for 3-4 days.

  Freeze leftover lil smokies with grape jelly and bbq sauce in a freezer safe container for 2-3 months.

Video

Notes

A sweet and tangy BBQ sauce adds the best flavor -- a smoky BBQ sauce may get overwhelming.

Make more than you think you'll need -- these will go fast!

If you like a little sweeter sauce for your bbq lil smokies, vs. a tangier one, use equal parts grape jelly and barbecue sauce.

Nutrition

Calories: 255kcal | Carbohydrates: 26g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 32mg | Sodium: 790mg | Potassium: 164mg | Fiber: 0.5g | Sugar: 20g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg

The post Crockpot Little Smokies with Grape Jelly & BBQ Sauce appeared first on Midwestern HomeLife.

This delicious appetizer is easy to make in the oven or crock pot for holidays, game day, or your next party.

There's nothing not to love about spicy, creamy, gooey buffalo chicken dip. It's a staple on Super Bowl Sunday and holiday parties -- and usually the first to go.

This lightened up buffalo chicken dip is spicy and creamy, but there's no cream cheese, no store-bought dressing, and plenty of cheese to make it gooey and decadent.

This delicious recipe is made with layers of smooth white bean hummus, creamy Greek yogurt blue cheese dressing, spicy chicken breast meat, and gooey co-Jack cheese.

It's one of my favorite appetizers to make for a special occasion, next to Crockpot Cocktail Chickpea Meatballs and Apples on Horseback.

You’re going to love this

The creamy texture of the hummus is so smooth and decadent, no one will miss the cream cheese.

This is a really easy recipe with simple ingredients you can find even in small grocery stores.

Even though it's lightened up, it still tastes plenty indulgent.

You can make this buffalo chicken dip recipe in the slow cooker!

Ingredients

Great Northern beans. Since this recipe is made without cream cheese, the creamy component comes from white bean hummus. It's made from Great Northern beans, which whiz up to a smooth and creamy consistency. You can also use Cannellini beans, butter beans, chickpeas, or almost any kind of bean.

Tahini. Tahini is sesame paste and adds a warm nutty flavor to the bean dip layer. If you don't have it or can't find it, check out these substitutes for tahini. You can also leave it out.

Plain Greek yogurt. Greek yogurt adds creaminess and tanginess to the homemade blue cheese dressing. I recommend whole milk Greek yogurt, because low fat and nonfat Greek yogurt can curdle when cooked.

Blue cheese. If you're not a fan of blue cheese, you can substitute feta cheese, or any crumbly cheese you like. If you like ranch dressing in your chicken dip, go ahead and mix some of the dried ranch dressing mix into the yogurt.

Shredded chicken breast meat. You can use leftover rotisserie chicken or poach your own chicken breasts (see below for instructions).

Buffalo sauce. I use Cholula hot sauce, the one with the wooden cap. It has a nice pepper flavor and it's not overpoweringly spicy. Frank's RedHot is another great one. 

Co-Jack cheese. Co-jack is a great melty cheese and the perfect topping for this buffalo chicken dip. Feel free to substitute with a different cheese, just pick one that melts really well. Pepper jack or cheddar cheese would both be delicious.

Green onions, blue cheese, and buffalo sauce, for serving. Adding finishing touches to your buffalo chicken dip adds color, and even more flavor.

How to Poach Chicken

Bring water in a saucepan to a boil. Add the chicken, put the lid on, and remove the pan from the heat. Let it sit for about 20 minutes, or until the internal temperature reaches 165.

Step-by-step Instructions

You can make this easy buffalo chicken dip recipe in the oven or slow cooker!

Slow Cooker Buffalo Chicken Dip

Step 1

Spray the inside of a small crock pot, under 3 quarts, with cooking spray. If you only have a large crock pot, you can set a small casserole dish inside your crock pot. But first, spray it with cooking spray.

Step 2

Add the drained beans, tahini, 1 teaspoon garlic powder, juice of ½ lemon, and salt and pepper to a small blender or food processor. Process until it reaches your desired consistency. You can keep it chunky and textural or create a smooth and creamy hummus. You can also mash everything together with a potato masher or a fork. 

Spread the hummus layer on the bottom of your slow cooker or casserole dish. 

Step 3

Mix ½ cup Greek yogurt, juice of ½ lemon, ½ teaspoon garlic powder, and ¼ cup blue cheese crumbles together. 

Spoon the blue cheese mixture over the bean layer. 

Step 4

Mix 2 cups cooked chicken with ½ cup buffalo sauce and place it over the blue cheese layer. 

Step 5

Top the chicken with ½ cup shredded cheese. 

Step 6

Heat on high for 1- 2 hours, or until the cheese is melted and the center is warm.

Serve with a drizzle of buffalo sauce, sliced green onions, and more blue cheese crumbles.

Oven Directions 

Step 1

Preheat the oven to 350 and spray a small casserole dish with cooking spray. 

Step 2

Add the drained beans, tahini, 1 teaspoon garlic powder, juice of ½ lemon, and salt and pepper to a small blender or food processor. Process until it reaches your desired consistency. You can keep it chunky and textural or create a smooth and creamy hummus. You can also mash everything together with a potato masher or a fork. 

Spread the hummus on the bottom of your casserole dish. 

Step 3

Mix ½ cup Greek yogurt, juice of ½ lemon, ½ teaspoon garlic powder, and ¼ cup blue cheese crumbles together. 

Spoon the blue cheese mixture over the bean layer. 

Step 4

Mix 2 cups cooked chicken with ½ cup buffalo sauce and place it over the blue cheese layer.

Step 5

Top the chicken with ½ cup shredded cheese. 

Step 6

Bake for 20-25 minutes or until the internal temperature reaches 165. 

Serving Suggestions

Serve this delicious dip with:

• Bake tortilla chips
• Whole grain crackers
• Pretzels
• Baguette slices 
• Carrot sticks or coins
• Apple slices
• Celery sticks
• Sliced cucumbers

Storage & Reheating

Store leftovers in the refrigerator in an airtight container or tightly wrapped in plastic wrap for up to 3 days.

Reheat leftovers for 2-3 minutes in the microwave. Or cover with foil and heat in a 350-degree oven for 15-20 minutes. 

Expert Tips

Rinse the beans and drain them really well to keep the bean dip layer from becoming watery. 

If you don’t have a small CrockPot, place a small casserole dish into a large Crock Pot. 

This recipe is the perfect way to use up leftover rotisserie chicken breast meat.

FAQs

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Buffalo Chicken Dip without Cream Cheese (Slow Cooker)

Buffalo Chicken Dip is cheesy and creamy and spicy — and tastes super indulgent. Except there’s no cream cheese and it’s not doused in ranch. A buttery smooth white bean hummus lays the foundation for Greek yogurt blue cheese, buffalo chicken, and gooey co-jack cheese. Easy to make in the oven or crock pot for holidays or game day.

Course Appetizer, Side Dish, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 8

Calories 204kcal

Author Cara Lanz

Ingredients

• 15 ounces Great Northern beans, rinsed and drained
• 2 tablespoons tahini
• 1 lemon (divided)
• 1 ½ teaspoons garlic powder (divided)
• salt & pepper
• ½ cup plain Greek yogurt
• ¼ cup blue cheese crumbles
• 2 cups cooked chicken breast, shredded
• ½ cup buffalo sauce
• ½ cup co-jack cheese, shredded
• green onions, blue cheese, and buffalo sauce, for serving

Instructions

Oven Directions

• Preheat the oven to 350 and spray a small casserole dish with cooking spray.
• Add the drained beans, tahini, 1 teaspoon garlic powder, juice of ½ lemon, and salt and pepper to a small blender or food processor.

  Process until it reaches your desired consistency. You can keep it chunky and textural or create a smooth and creamy hummus. You can also mash everything together with a potato masher or a fork.
• Spread the hummus on the bottom of your casserole dish.
• Mix ½ cup Greek yogurt, juice of ½ lemon, ½ teaspoon garlic powder, and ¼ cup blue cheese crumbles together.
• Spoon the blue cheese mixture over the bean layer.
• Mix 2 cups cooked chicken with ½ cup buffalo sauce and place it over the blue cheese layer.
• Top the chicken with ½ cup shredded cheese.
• Cover with foil and bake for 25-30 minutes or until the cheese is melted and the center is warm.

  To serve, top with a drizzle of buffalo sauce, sliced green onions, and more blue cheese crumbles.

Crock Pot Directions

• Spray the inside of a small crock pot, under 3 quarts, with cooking spray.  Or, if you only have a large crock pot, spray a small casserole dish that will fit inside your crock pot with cooking spray.
• Add the drained beans, tahini, 1 teaspoon garlic powder, juice of ½ lemon, and salt and pepper to a small blender or food processor.

  Process until it reaches your desired consistency. You can keep it chunky and textural or create a smooth and creamy hummus. You can also mash everything together with a potato masher or a fork.
• Spread the hummus layer on the bottom of your slow cooker or in your casserole dish.
• Mix ½ cup Greek yogurt, juice of ½ lemon, ½ teaspoon garlic powder, and ¼ cup blue cheese crumbles together.
• Spoon the blue cheese mixture over the bean layer.
• Mix 2 cups cooked chicken with ½ cup buffalo sauce and place it over the blue cheese layer.
• Top the chicken with ½ cup shredded cheese.
• Heat on high for 1- 2 hours, or until the cheese is melted and the center is warm.

  To serve, top with a drizzle of buffalo sauce, sliced green onions, and more blue cheese crumbles.

Storage & Reheating

• Store leftovers in the refrigerator for up to 3 days. Reheat leftovers for 2-3 minutes in the microwave. Or cover with foil and heat in a 350-degree oven for 15-20 minutes.

Notes

Rinse the beans and drain them really well to keep the bean dip layer from becoming watery. 

If you don’t have a small CrockPot, place a small casserole dish into a large Crock Pot. 

This recipe is the perfect way to use up leftover rotisserie chicken breast meat.

Nutrition

Calories: 204kcal | Carbohydrates: 14g | Protein: 18g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 602mg | Potassium: 369mg | Fiber: 4g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 8mg | Calcium: 142mg | Iron: 2mg

The post Buffalo Chicken Dip without Cream Cheese (Slow Cooker + Oven Recipes) appeared first on Midwestern HomeLife.

A maple glazed ham is always an extra special treat, whether it’s for Christmas or Easter dinner or potlucks when you need to feed a crowd. But so many times, baked hams end up dry, tough, and chewy. 

That’s why I love making ham in the slow cooker. It’s how my mom always did it and now I do, too. 

This Chipotle Maple Bourbon Glazed Ham is so juicy and it never comes out dry.

The yummy bourbon maple glaze bastes the ham while it gently warms in the slow cooker then creates the most gorgeous lacquer-like glaze to slather over the ham right before serving. 

You’re Going to Love This

This is the recipe we use for our Easter ham — and really, anytime I need a super flavorful meaty ham bone.

Because one of the best parts about making a maple syrup bourbon glazed ham is the incredible flavor it adds to leftovers, like these Slow Cooker Baked Beans and this Asparagus Salad. 

Slow cooker ham — the Crock Pot keeps the ham juicy and frees up your oven for your side dishes and desserts

The chipotle maple bourbon glaze recipe flavors the ham while it cooks and makes the most luscious glaze

Delicious ham bone is a gift that keeps on giving in your split pea or potato soup recipes

So easy — this is the easiest slow cooker ham recipe, you just dump everything in, baste it once, then boil the glaze before serving

Ingredients

Bone-in ham. I make this glazed ham recipe with an approximately 8-pound bone-in precooked ham. 

Dark brown sugar. Dark brown sugar has more molasses than light brown sugar, which means more flavor. But either will work. 

Maple syrup. Use pure maple syrup here, not pancake syrup. 

Dijon mustard. Dijon mustard brings tang to balance out the sweetness in the glaze and tastes delicious with pork. 

Bourbon. Kentucky bourbon adds a rich, caramelly, vanilla flavor to the glaze. You can substitute scotch, whisky, brandy, cognac, or dark rum. If you prefer not to use booze, you can use apple juice, orange juice, or water.       

Chipotle peppers. Chipotle peppers are smoked jalapenos and they add a mellow, smoky heat to the maple glaze in this slow cooker ham recipe. Canned chipotle peppers come packed in a delicious adobo sauce, an earthy, spicy sauce made from tomato puree, vinegar, and spices. 

The amount of chipotles in this recipe isn’t overwhelmingly spicy. But if you’re at all worried about it, you can use just one chipotle, or just a tablespoon of the adobo sauce, or leave it out. 

Step by Step Instructions

Step 1

Place ham flat side down on a cutting board. Trim the “rind” from the top of the ham. The rind is the thick, leathery skin that can easily be removed. You can cut it off, or run your knife underneath it and gently pull it off with your  hands. 

You want to have a layer of at least ¼” of fat on your ham. If the fat is very thick in places, you can trim it down. Otherwise, just leave it all on. All this fatty goodness will baste the ham as it cooks. 

Step 2

With a sharp knife, score the ham into diamonds.

Do this by making diagonal cuts all the way from top to bottom of the ham. This will allow the glaze to penetrate under the fat layer and flavor the meat.

Step 3

Make the chipotle maple bourbon ham glaze recipe. In a small bowl, combine the brown sugar, maple syrup, Dijon mustard, bourbon, and chipotle peppers.

Step 4

Spray your slow cooker with cooking spray. Set the ham in the slow cooker and spread ½ of the glaze over the ham.

Step 5

Cook for 1 ½ hours on low.

Baste the ham with the juices and place remaining glaze over the ham.

Cook for another 1 ½ - 2 ½ hours or until it reaches an internal temperature of 145 degrees. If you have an older slow cooker, it may take longer to cook. 

Step 6

Remove the ham from the slow cooker and set it on a cutting board to rest. Carefully pour the juices out into a small saucepan.

Heat the maple bourbon glaze over medium heat to a boil and reduce to simmer for about 20  minutes or until the sauce thickens into a glossy glaze. 

Spoon the glaze over ham before serving. 

Expert Tips

• Remove the rind from the ham by cutting it off or pulling it off with your hands. 
• Keep a layer of fat on the ham to baste the meat as it cooks. 
• Scoring the fat will allow the bourbon glaze to penetrate the fat layer and flavor the meat. 
• Baste the ham halfway through cooking. I know you’re “not supposed to” open a Crock Pot while cooking, but it’s okay. 
• While the ham rests, boil the juices down until it creates a thick and glossy glaze to slather all over the ham. 
• These cooking times are based on my 6-quart Crock Pot, which is fairly new. If you have an older slow cooker, it may take longer for the ham to reach 145 degrees. 

FAQs

What to Serve with Maple Bourbon Glazed Ham

Complete your dinner with these 25 delicious side dishes for your main course ham!

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• Oven Roasted Green Beans with Garlic & Parmesan
• Classic Scalloped Potatoes
• Southern Baked Mac and Cheese with Breadcrumb
• Green Bean Casserole with Sour Cream
• … and more!

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📖 Recipe

Print

Slow Cooker Chipotle Maple Bourbon Glazed Ham

Chipotle maple bourbon glazed ham in the slow cooker is the juiciest ham you’ll ever eat — and the easiest one you’ll ever make. The maple bourbon brown sugar mixture creates a flavorful cooking liquid in the slow cooker, then gets boiled down to a gorgeous lacquer-like glaze with a touch of spicy sweetness.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 16

Calories 599kcal

Author Cara Lanz

Ingredients

• 8 lb bone-in ham
• ½ cup dark brown sugar
• ¼ cup maple syrup
• ¼ cup Dijon mustard
• 2 tablespoons bourbon
• 2 chipotle peppers, chopped

Instructions

• Place the ham flat side down on a cutting board. Trim the “rind” from the top of the ham. The rind is the thick, leathery skin that can easily be removed. You can cut it off, or run your knife underneath it and gently pull it off with your  hands.
• You want to have a layer of at least ¼” of fat on your ham. If it is very thick in places, you can trim it down. Otherwise, just leave it. All this fatty goodness will baste the ham as it cooks.
• With a sharp knife, score the ham into diamonds. Do this by making diagonal cuts all the way from top to bottom of the ham. This will allow the glaze to penetrate under the fat layer and flavor the meat.
• Make the chipotle maple bourbon glaze. In a small bowl, combine the brown sugar, maple syrup, Dijon mustard, bourbon, and chipotle peppers.
• Spray your slow cooker with cooking spray. Set the ham in the slow cooker and spread ½ of the glaze over the ham.
• Cook for 1 ½ hours on low, then baste the ham with the juices and place remaining glaze over the ham.

  Cook for another 1 ½ - 2 ½ hours or until it reaches an internal temperature of 145 degrees.

  If you have an older slow cooker, it may take longer to cook.
• Remove the ham and set it on a cutting board.

  Carefully pour the juices out of the slow cooker and into a small saucepan. Heat over medium heat to a boil and reduce to simmer for about 20  minutes or until the sauce thickens into a glossy glaze.
• Spoon the glaze over the ham before serving.

Notes

• Remove the rind from the ham by cutting it off or pulling it off with your hands. 
• Keep a layer of fat on the ham to baste the meat as it cooks. 
• Scoring the fat will allow the bourbon glaze to penetrate the fat layer and flavor the meat. 
• Baste the ham halfway through cooking. I know you’re “not supposed to” open a Crock Pot while cooking, but it’s okay. 
• While the ham rests, boil the juices down until it creates a thick and glossy glaze to slather all over the ham. 
• These cooking times are based on my 6-quart Crock Pot, which is fairly new. If you have an older slow cooker, it may take longer for the ham to reach 145 degrees. 

Nutrition

Calories: 599kcal | Carbohydrates: 11g | Protein: 49g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 2763mg | Potassium: 677mg | Fiber: 1g | Sugar: 10g | Vitamin A: 97IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg

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