Slow cookers & chicken go hand in hand, this rich creamy Italian chicken recipe is just what the slow cooker ordered. Our crockpot chicken made with Italian dressing is slow cooked with minimal ingredients- probably ones you already have on hand!
If there’s one thing Elvis was known for as much as his music, it’s his love of the peanut butter banana sandwich. Love it or hate it, this Slow Cooker Elvis Pudding Cake takes his idea and turns it into a sweet treat that’s easy enough for anyone to make & enjoy. It doesn’t hurt that we’ve added a chocolate drizzle and topped it with a crisp scoop of vanilla ice cream.
Move over chicken salad, there’s a new Summer sandwich in town. These easy, creamy Slow Cooker Hot Chicken Caesar Sandwiches are full of flavor and a cinch to pull together even on the busiest days.
When the weather’s cold, rainy, or gloomy- this quick & easy Slow Cooker Split Pea Ham & Barley Soup is just what the Doctor ordered for dinner. Loaded with hidden veggies, this healthy soup makes a hearty meal the whole family will fall in love with- even the kids!
Who doesn’t love a good plate of barbecue? This Slow Cooker Texas Style Barbecue Brisket Sandwiches is easy, easy enough for any day. Piled high on fluffy buns, these sandwiches are a filling meal that’s finger lickin’ good.
Take all the work out of your favorite potatoes. Add in some ground beef, extra seasonings, and copious amounts of cheese? And these Slow Cooker Beef & Potatoes Au Gratin are a hearty meal the whole family will love.
An easy Cajun-style dinner, this Crockpot Chicken, Sausage, & Rice is quickly assembled in the bowl of your slow cooker, and comes out a perfect savory dinner that can easily feed a hungry crowd without any extra calories.
This easy Cajun and rice dinner is chock full of meat, making it the perfect low calorie meal on a family budget, especially since it’s bursting at the seams with flavor.
The hubs and I met on a blind-date, set up at the last minute (5 minutes before closing time) by my co-worker (now FIL). It may sound cliche, but that one night was all it took for us to know it was love. We literally talked all night long that night, the first of many to come over the next few months, closing down a restaurant and then sitting in the parking lot until the wee horus of the morning. One of the first things we discussed was religion. It was important to both of us, and we discovered that while we were both Christians we represented very different denominations. The hubs is Catholic, and I’m southern Baptist. Our families’ were pretty skeptical, especially if we decided to have children. They said it couldn’t be done, but we managed to do it anyway.
Part of us making it work is understanding and supporting the others beliefs and practices, even if under other circumstance we wouldn’t share them. We’re in the season of Lent and my husband cannot eat meat on Fridays. Therefore, our family cannot eat meat on Fridays. While this may be an easy sacrifice, for the sons it’s still kinda scary. They imagine without meat that they will waste away in the night. Despite their worries, meatless meals don’t have to equate to rabbit food, as I’m determined to prove to them. A good risotto can take your mind off of any problem. A secret for all my risotto-lovin’ freinds… risotto cooking methods will work on just about any grain. I’ll give you a minute to digest that information.
Whether you’re looking for meatless meal options, like us, for Lent, or you just want to change up your regular menu and experiment, or even if you’re vegetarian, packed with protein and quite satisfyingly filling, this meatless meal doesn’t disappoint.
Crockpot Barley & Chickpea Risotto
recipe adapted from Foxes Love Lemons
1-1/2 tablespoons extra virgin olive oil
3 carrots, peeled and chopped
3 garlic cloves, minced
1/2 head cauliflower, cut into small florets
1/2 small yellow onion, minced
1 tsp dried thyme
1-1/4 cups pearl barley, rinsed
1 can (15.5 ounces) garbanzo beans, rinsed and drained
2-1/2 cups less-sodium chicken or vegetable broth
1-1/4 cups water
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1-1/2 tablespoons fresh lemon juice
1/3 cup grated Parmesan cheese
3 tablespoons chopped fresh parsley, for garnish (optional)
1. Heat oil in large saucepan over medium-high heat. Add carrots, garlic, cauliflower and onion. Cook until vegetables being to soften, about 5 minutes, stirring occasionally.
2. Stir in thyme and barley; cook 2 minutes, stirring frequently.
3. Transfer mixture to slow-cooker bowl. Stir in garbanzo beans, broth, water, salt and pepper. Cook on high 2 to 2-1/2 hours or until barley is tender and most liquid is absorbed.
4. Stir in lemon juice. Serve in warm bowls garnished with cheese and parsley.
A traditional beef stew chock full of simple ‘peasant’ vegetables this slow cooked version gets a flavorful infusion from tangy Guinness stout. It’s a stew that is meant to be savored and fill you up as it warms you from the inside out.
My kids love almonds. Come to think of it, they go ‘nuts’ for any type of nut really. I always keep almonds stocked in the pantry and they’re constantly sneaking handfuls here and there from the 3 lb bag. They think they’re being sneaky. Naturally, I don’t dissuade them of their ideas. I can’t have them thinking that I actually want them eating moderately healthy snacks, or worse that they like them. Plain-Jane almonds? How boring. Imagine their surprise and delight when they came home from school to a batch of candied almonds to munch on during homework time. They loved these.
I usually get the eye roll whenever I mention the healthy benefits of anything to my boys. Like, really Mom? We just want to eat. Don’t ruin it by making it good for us! I refrained from mentioning that almonds are ‘good for them’ as the crunched away on ‘candy’. My house smelled like fall the entire day after making these. I just couldn’t resist the temptation to sample a few while they were still cooling and let me tell you, they were de-lish when still warm! Eat them out of a bag for a quick snack or sprinkle a few over a scoop of vanilla ice cream for a truly delicious dessert.
I ended up taking the leftovers on a trip out of town and sharing them with our entire family to rave reviews from all! It doesn’t get more tried and true than that from a family full of Italians.
Crockpot Cinnamon Sugared Almonds
recipe adapted from Six Sisters’ Stuff
- 1 cup of sugar
- 1 cup of brown sugar
- 3 tbsp cinnamon
- 1/8 tsp salt
- 1 egg
- 2 tsp of vanilla
- 3 cups of almonds
- 1/8 cup water
- In a bowl, whisk egg and vanilla until it begins to get a little frothy. Stir in your almonds until the are all coated in the mixture.
- In a separate bowl, mix together the sugar, brown sugar, cinnamon, and salt. Add Almonds to cinnamon mixture and toss until completely coated.
- Spray your crock pot with non stick cooking spray. Cook the almonds on high for two hours stirring every 20 minutes.
- After 2 hours pour your water over the almonds and mix very well to make sure there are no clumps! Reduce heat to low and cook for one more hour, still stirring every 20 minutes.
- Line a cookie sheet with parchment paper and evenly spread out the almonds to cool and dry on the paper.
P.S. Christmas is coming and these make delicious gifts for neighbors, teachers, even family dinners!