Sandwiches can become boring fast, especially when it’s just common cold cuts. Change up your game, get out your slow cooker, and transform some plain chicken into these delicious, no fuss crockpot buffalo chicken sandwiches.
Hot chocolate is a cozy drink enjoyed by many for so long, it’s hard to pin point exactly when you first experienced it. Toss the prepackaged mixes aside and make a batch that lives up to it’s richest potential. This crockpot hot chocolate is velvety smooth and perfect for sharing over a hearty brunch or paired with a sweet treat for an indulgent dessert.
This creamy Crockpot Pizza Dip is one of my favorite appetizers to throw together. It’s quick, easy, creamy, cheesy- and tastes just like pizza in dip-able form!
Perfect baked potatoes have never been easier than when prepared in the bowl of your slow cooker. Let your crock pot do the work, top them with your favorite fixings, and sit down to a delicious easy dinner at the end of the day with these Crock Pot Baked Potatoes.
It may come as a surprise in 2013 when everyone has gadgets and gizmos, whose-its and what’s-its galore for everything, but we don’t use, own, and probably couldn’t even operate a microwave.
While I love a hearty baked potato, I’ve never had good luck making them in the oven.
They’re either overdone, or more often than not, underdone and then I’m left checking them every 10 minutes until they’re cooked through.
Meanwhile, with burns on my fingers and a growling stomach, everyone else has already finished eating every other scrap of their dinner. Hopefully, by this time the potatoes would finally be done.
When a friend mentioned making them in the crockpot, I believe I said, ‘No Way!’
Yes, way! Every single time, my baked potatoes come out perfect. Hence, the name.
There’s no longer any guess work involved and I can easily plan ahead, get them going, and set to be finished and edible when I’m ready to serve dinner.
Added bonus: 1. I save money since I no longer need to heat up the oven. The general rule of thumb is that 8 hours in the crockpot only uses half the heat of 1 hour in the oven.
2. This same technique works great for sweet potatoes too! Loaded sweet potatoes have now become a new fall favorite of mine.
If you’ve tried these CROCK POT BAKED POTATOES, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Crock Pot Baked Potatoes
- russet yukon gold, or sweet potatoes (you don't want to fill your crock pot more than 3/4 of the way full to prevent under/over cooking between the potatoes on top and the ones on the bottom)
- olive oil optional
- salt & black pepper to taste (optional)
- aluminum foil
- Wash and scrub your potatoes thoroughly. Remove any eyes or bad spots if necessary. Let the skins dry before proceeding (only takes a few minutes).
- Prick each potato with a fork 6-8 times per potato. Do NOT skip this step! The holes allow steam to escape as they cook. Exploded baked potato isn't fun to eat or clean up.
- Drizzle a little olive oil onto each potato. Using your hands, rub into the skin all over the potato. Repeat for each potato. You can omit this step, but I like the extra crunchy skins the olive oil creates.
- Salt and pepper, to taste, the skins of the potatoes.
- Wrap each potato individually in aluminum foil, sealing them up tightly.
- Place the wrapped potatoes in the slow cooker, foil seam side up. There's no need to grease the crock pot or add any liquids. Cook them 'dry'.
- Cook them on low for 8 hours, or until tender when pressed with fingers. Slow cooker times may vary a little.
- Remove the potatoes. Remove the foil. Cut a slit in the top along the center of each potato to open them up, and serve with topping of your choice.
Whether you’re looking for the ultimate appetizer, or a delicious easy dinner these crockpot Hawaiian meatballs are there for you. They’re quick, easy, and they taste amazing with a simple ingredient list. Soaked in a sweet yet savory sauce, these meatballs make a kickin’ appetizer or a delicious dinner- just depending on how you serve ’em!
There’s just something about ranch dressing and Mexican spices/flavors, that spells perfection in our house. I love an easy alternative to our beloved, more traditional, heavy ‘lasagna’. This recipe offers all the flavors of regular enchiladas, but with less prep work and an easier clean up. It makes a perfect meal for a summer evening when I’d rather spend more time playing with the boys, or enjoying some pool time. It’s summer, so allow this meal to help you kick back and relax while your crockpot and oven do (almost) all of the work for you.
Ranch Chicken Enchilada Casserole
- 4 boneless skinless chicken breasts
- 1 packet taco seasoning
- 1 packet ranch dressing mix
- 4 flour tortillas burrito size
- 1 cup ranch dressing
- 2 cups shredded cheddar cheese
- cilantro or parsley to garnish if desired
- Place chicken in the crockpot and sprinkle seasoning mixes over top. Cover and cook on high for 4 hours or low for 8 hours.
- Shred chicken with two forks and stir to evenly distribute juices and seasonings.
- In the bottom of a 9×13 baking pan, cover the bottom with two tortillas. Spread half of shredded chicken on tortillas, then 1/2 cup ranch dressing drizzled, and top with 1 cup shredded cheese.
- Repeat layers once more.
- Bake at 350 for 20 minutes or until the cheese is melted and lasagna is heated through.
- Serve with additional ranch dressing as desired.
This convenient, creamy Crockpot Chicken And Pesto Soup features fresh veggies, chunks of juicy chicken, chewy barley, pesto, and Parmesan in a dish that leaves you savoring each and every bite.