Simply Sweet Days

Simple discoveries that make every day count.

Crock Pot

Crock Pot Chicken and Dumplings

Chicken and dumplings is one of my all-time favorite comfort food recipes. I just love the creamy chicken soup flavor and the fluffy dumplings. Unfortunately, I don’t have a lot of time to spend in the kitchen. I much prefer setting a bunch of ingredients in the crock pot, getting stuff done during the day, and returning to a cooked meal in time for dinner. Our family loves this recipe for crock pot chicken and dumplings!

crock pot chicken and dumplings recipe

I make a batch of crock pot chicken and dumplings over the weekend. It makes enough servings so we have some for leftovers the next night. The biscuits take a while to cook, so you can’t really leave the crock going all day while you’re at work. Be sure and allow for at least 2 hours for the biscuit dough to bake!

Crock Pot Chicken and Dumplings
Ingredients:

3 uncooked skinless, boneless chicken breast halves, cut into chunks
1 (10.75 ounce) can of cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 bag of frozen mixed veggies 
1 cup of chicken broth
1 small onion, diced
1 tsp. cumin
2 tsp dried parsley
1 tsp. poultry seasoning
¼ tsp fresh ground pepper
1 package refrigerated biscuit dough 

ingredients for crock pot chicken and dumplings cooking in the pot

Directions:

Place everything but the biscuit dough in a Crock Pot (I use this one) and mix together.

Cover, and cook for 4 hours on high. Arrange the biscuits on top of the chicken mixture the slow cooker. Cover and continue to cook until the dough is no longer raw in the center, about 2 hours.

To serve, scoop out some of the soup and add a biscuit on top. 

This recipe warms the belly on a frosty evening. You can serve it all year long because the veggies are always available in the freezer section! I just love the smell of the house when I have crock pot chicken and dumplings cooking. It makes our home feel cozy on the inside!

Some of our other family favorite dinners are

Cheesy Pasta Casserole

Oven Baked Chicken Fajitas

Chicken Divan Casserole

Easy recipe for crock pot chicken and dumplings

Easy 5-Ingredient Crock Pot Refried Beans

For the last year or so, these crock pot refried beans have been a staple in our home. It started when we took the Dave Ramsey Financial Peace University course and we were really trying to cut our budget down to get out of debt. Now we’re pretty much on a roll with the whole budgeting thing, but it turns out these beans aren’t just for broke people because they’re actually pretty good!   This easy homemade crock pot refried beans recipe can be served whole or mashed!

I whip up a batch of crock pot refried beans just about every other Sunday. This isn’t really a “set it and forget it” crock pot recipe because you have to turn the heat down part of the way through. But once they’re done, they’re so tender! Mashing them is easy work.  

Crock Pot Refried Beans are a Cheap and Healthy Option

I get beans from the bulk section of the grocery store, It’s $.068 for a pound of beans. and about $0.50 for an onion and maybe $0.15 for a few garlic cloves, A traditional refried beans recipe requires you to soak the beans, then boil them, then fry them in lard or oil. It’s a very time-intensive process. With my method, the beans aren’t pre-soaked, and the still turn out well. Not only that, you don’t have to fry them. They still have great flavor even without all the lard.   easy 5-ingredient crock pot refried beans

6 Things to do with Crock Pot Refried Beans  

My kids could eat plain beans for every meal, but I like to mix things up a bit. After cooking our beans, we either 1) eat them plain, 2) serve them with enchiladas, 3) serve them with fajitas, 4) make bean and cheese burritos with them, 5) use them as dip with your favorite corn chip, or 6) make tostadas!

A batch of crock pot refried beans makes way too much for one meal. I put the leftovers in an air-tight container and store them in the fridge for up to one week. Otherwise they go into the freezer if I know I’m not going to use them up soon.   homemade crock pot refried beans

Crock Pot Refried Beans Recipe

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Best Crock Pot Refried Beans

Best Crock Pot Refried Beans

Ingredients

  • 1 lb. pinto beans
  • ½ cup diced onion
  • 2-3 minced garlic cloves
  • 1/2 Tbsp salt
  • 1/2 Tbsp cumin
  • 6 cups water

Instructions

  1. Place all ingredients in the crock pot and stir them together. For an extra kick, add 1 or 2 chopped jalapeño peppers with the seeds.
  2. Cook on high for 2 hours and then on low for 4 hours. No pre-soaking required!
  3. When the beans are done, be sure and reserve some of the excess water before pouring it all out.
  4. Beans can be mashed with a potato masher or left whole. If mashing, add reserved bean water to get your desired consistency. Beans will be drier once they’ve cooled!
  5. Leftovers can be stored in the fridge for up to one week or in the freezer for 3 months.
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Slow Cooker Broccoli Cheese Dip Recipe

 

This week we had a potluck with a bunch of other families one evening before church. I like to bring dishes that are tasty, snack-able, easy to make, and not too expensive to put together. This slow cooker broccoli cheese dip was a slam-dunk!

What makes this broccoli cheese dip recipe unique is that I add a sprinkling of crunchy bacon crumbles on top at the very end. I like to serve it with thin slices of sourdough bread or crisp fresh veggie sticks. Check out the recipe video!  YouTube Preview Image

As an added bonus, if you choose to make this dip with Real California Cheese between now and December 31, 2017, you’ll be contributing to the support efforts for hurricanes Irma and Harvey. In response to the recent devastation, Real California Milk is generously contributing $5 to the Great American Milk Drive every time someone shares a photo of the Real California Milk seal, with the hashtag #SealsForGood. The donations will be a huge help to the families affected by Hurricane Irma and Hurricane Harvey in Florida and Texas. There’s no purchase necessary, so it’s an easy way to join the relief efforts! Check out the Great American Milk page to learn more.

My recipe for broccoli cheese dip uses cheese and butter, both of which are Real California Milk products because they’re made with wholesome milk that’s not overly processed.

Making Slow Cooker Broccoli Cheese Dip  

First you saute the veggies to bring out their flavor and soften them up a bit.

The veggies go into a slow cooker, then you stir in the broccoli, cheese, and cream of celery soup. Add a dash of salt and pepper and mix everything up well. 

Set the slow cooker on high for 2 hours or low for 3 ½  to 4 hours. When it’s done, just spoon it into a bowl with some bread, chips or veggie sticks for dipping.

This dip works great for a family event, potluck, or a big game with lots of people over. It makes enough for a large crowd, and it’s pretty filling too!   broccoli cheese dip recipe made in the slow cooker

After the tragic destruction left from the recent hurricanes, I appreciate the opportunity to partner with Real California Milk in the relief efforts for families in Texas and Florida. You can find products with the Real California Milk seal in stores all over the U.S., so anyone can participate in the Great American Milk Drive. We are big cheese eaters, but the seal is also on other dairy products like butter, cottage cheese, cheese, and yogurt. Which dairy product will you look for in stores? And don’t forget the share a photo of the seal!

 

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Slow Cooker Broccoli Cheese Dip Recipe

Prep Time: 15 minutes

Cook Time: 2 hours

2 hours, 15 minutes

Slow Cooker Broccoli Cheese Dip Recipe

This recipe is great for a potluck or big game party. Serve the broccoli cheese dip with celery sticks, chips, or slices of firm sourdough bread.

Ingredients

  • 2 Tbsp. butter
  • 1/4 cup diced broccoli
  • 1 or 2 cloves minced garlic
  • 1 stalk of celery, diced
  • 2 Tbsp. flour
  • 1 can cream of celery soup
  • 1 1/2 cups shredded cheddar cheese
  • 10 oz. bag frozen broccoli, defrosted
  • 3 green onions, sliced
  • 2 strips cooked, crumbled bacon

Instructions

  1. Melt the butter in a medium saute pan.
  2. Add the onions, garlic, and celery and cook until soft and onions turn translucent (about 5-7 minutes)
  3. Stir in 2 Tbsp. flour
  4. In a 4-quart slow cooker, stir together the cooked veggie mix, cheese, broccoli, and cream of celery soup.
  5. Cook on high heat for 2 hours or low heat for 4 hours. Serve warm.
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Creamy Crock Pot Chicken

At the end of a long day, do you ever feel drained of energy, and all you want is to put your feet up and do nothing? If you’ve got this creamy crock pot chicken recipe cooking in your kitchen, you could do just that.

This comfort food recipe combines rich, creamy goodness and zesty Italian seasoning to create a tummy-pleasing main dish for the whole family. It’s super simple to prepare, too! Just dump in the crock pot and go about your day.  One of out family's favorite dinner recipes-creamy chicken, cooked in the crock pot! It's so easy and has lots of flavor. Your kids will love it!

Honestly, every time I serve this my oldest asks for me to make it again. It comes together in a flash. I toss everything in the crock pot as I’m getting ready in the morning. If it’s a work day I set the timer and, voila! Dinner is taken care of. All I need to do is steam some green vegetables to go with it. Green beans, asparagus, and broccoli are yummy with some extra sauce drizzled over them.

Ingredients:
4 boneless skinless chicken breasts
Cream of mushroom soup
1 package dried Italian salad dressing mix
¼ cup butter
1 (8 oz.) package cream cheese with chives and onions (chop it up)
½ cup chicken broth

  IMG_5118

Put chicken in bottom of crock pot (mine in the picture has a liner for easy cleaning). Sprinkle the Italian dressing mix over the chicken. Top with slices of butter and chunks of cream cheese. Mix together the chicken broth and cream of mushroom soup and pour the mixture over everything. Cook on low 4-5 hours and serve with rice, pasta, or bread. creamy crock pot chicken recipe IMG_5123

The next time you’ve got a busy weeknight, save yourself the trouble at dinner time and add some creamy crock pot chicken to your menu. Then sit back and relax while it cooks. 🙂

Another crock pot dinner to check is this Crock Pot Chicken Wraps.

Crock Pot Pulled Pork Sandwiches

I’ve made this several times for my family or for work potlucks. It is one of those dump-it-and-go kinds of meals that are easy to prepare before work in the morning and are ready when you get home. I used pork shoulder roast for this crock pot pulled pork recipe, but you can use butt roast or tenderloin and still get great results. crock pot pulled pork sandwiches

Ingredients

3-4 pounds pork shoulder roast
2 small onions, sliced
1 12 oz. can ginger ale (about 1 ½ cups)
1 cup barbecue sauce, plus extra for serving
8 hamburger buns

Place 1 sliced onion in the bottom of the slow-cooker, and place the meat on top of the onion. Arrange the other sliced onion over the pork and pour in the ginger ale. Cook on low heat for 8 hours, then remove the meat and onions. Drain the liquid from the cooker and replace the pork and onions, pulling apart the pork with 2 forks. IMG_3214 Stir in the barbecue sauce. Continue to cook on high 1 hour. Serve on hamburger buns.

Crock Pot Chicken Wrap Recipe

Soccer practice, music lessons, orthodontist -Oh My!

When those busy afternoons take over, resist the urge to order takeout! With a little advanced planning, this easy crock pot chicken wrap recipe is sure to be a crowd-pleaser and comes together in a jiffy.  chicken wrap recipe

Crock Pot Ingredients:
4 (4-oz.) boneless, skinless chicken breasts
1 can of low-sodium chicken broth
1 (1.5 oz.) package of taco seasoning mix

Wrap Ingredients:
4 large spinach wraps
4 Tbs. ranch dressing, divided
½ head iceberg lettuce, shredded
2 medium tomatoes, sliced
1 cup shredded Monterrey Jack cheese

Preparation:
In the crock pot, stir together chicken broth and taco seasoning. Add the chicken breasts and cook on low heat setting for 5-6 hours. Remove chicken from the crock pot and discard the liquid. Shred the chicken. To assemble the wraps, spread 1 Tbs. of ranch dressing along the center of a spinach wrap. Layer ¼ of the lettuce, chicken, cheese, and tomato over the dressing. Wrap up like a burrito, and serve!

Crock Pot Chicken Cacciatore

Easy dinner recipe in the crock pot - chicken cacciatore
Ingredients:

2 tablespoons olive oil

4 cloves garlic, minced

1 onion, sliced

1 green bell pepper, seeded and sliced into strips

1 (8 ounce) package fresh mushrooms, sliced

1 tablespoon dried Italian seasoning

8 chicken thighs

1 (28 ounce) jar crushed tomatoes, with juice

1 (28 ounce) can diced tomatoes, with juice

1 tablespoon dried basil

Heat oil in a large fry pan. Saute onions, garlic, and bell pepper until vegetables are soft and onions are transparent.

Add mushrooms and saute 2 minutes longer.   Stir in all tomatoes and Italian seasoning.  Place chicken in the bottom of a slow cooker and top with tomato mixture. Cook on low heat setting for 6 hours. Add basil and cook for an additional 20 minutes. Serve with pasta.

Try these other crock pot recipes:

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Crock Pot Pork Tenderloin

I gave this a try last week when, with long days of parent conferences after school and pop warner football practice 3 nights a week, I had very little time to cook dinner. We had a tenderloin in the freezer (I defrosted before cooking it) and some staple veggies on hand. The guys gobbled it up! This crock pot pork tenderloin turned out to be a great Fall meal!

pork tenderloin crock pot recipe

Ingredients:

2-3 lbs. pork tenderloin

6 small/4 large potatoes, cut into 1″ chunks

6 carrots, peeled and cut into chunks (save time and use a bag of baby carrots!)

9 garlic cloves, minced

2 cups beef stock (unsalted if available)

1/2 teaspoon oregano

1/4 teaspoon basil

1 teaspoon salt

1 teaspoon pepper

1 teaspoon paprika

1/2 teaspoon celery seeds

1 teaspoon onion powder

pinch of rosemary

pinch of cayenne pepper

Place the meat in the bottom of the crock pot and arrange the vegetables around it. Add in beef stock and spices. Cook on low for 6 hours. Serve with steamed green beans or broccoli.

Other crock pot meals you may like:

 

 

Crock Pot Pork Chops

This was well received in my home, I hope you like it. I served it with mashed potatoes topped with some of the sauce. Yum! crock pot pork chops

1 onion, diced

2 tbsp olive oil

6 cloves garlic

2 tbsp Worcestershire sauce

¼ c water

¾ c ketchup

1 tbsp cumin

1 tbsp chili powder

Salt and pepper to taste

Dash hot sauce

6 pork chops, bone-in

Heat oil in a large skillet. Sautee onions in oil until soft. Add garlic, Worcestershire sauce, water, ketchup, cumin, chili powder, salt and pepper. Bring to a boil, then reduce to low and simmer, covered, for 10 minutes. Place pork chops in a crock pot and add the sauce over them. Cover and cook on low heat setting for 6 hours.