Make this Broccoli and Potato Cheese Soup for a comfort food dinner on a cold Winter night. The soup is cooked on high in a slow cooker for 4 hours. This soup is both delicious and easy to make!

Crockpot Potato Broccoli Cheddar Soup

The end of November brought cold weather and rainy days. Because of the added layers to stay warm and the drizzle of rain it also brought a laziness to the dinner table. I’ve been stuck in a dinner rut the last few weeks making easy and quick meals. It usually gets to dinner time and we’re both too tired to really think of anything new so it’s something simple.

I am craving comfort food right now. Hearty, creamy and cheesy is what I want. To make a comforting Winter meal that is still simple and quick, I brought out my slow cooker and this Broccoli and Potato Cheese Soup was born.

This soup pretty much is the definition of comfort food. It’s potatoes and onions slow-cooked in broth. Then we’re going to add the broccoli. Add in some cheddar cheese, stir it around and we have an extra creamy soup that is the perfect dish to serve on a cold night. With most soups, I always suggest adding some crusty bread, or a leftover Thanksgiving dinner roll so you can dip it in the soup.

Ingredients:

• 32 oz frozen broccoli (fresh doesn’t stand up well)
• 2 Idaho potatoes cut up
• 1 can of cream of chicken
• 1 can of cream of mushroom
• 1 small sliced yellow onion
• 2 cloves garlic minced (1.5 tsp)
• 1 (14 oz) can of chicken broth
• 1/4 stick butter
• 1 block Velveeta cheese
• 1 Tsp flour
• Salt and pepper to taste

Instructions

1. Mix together the flour in the chicken broth until combined.
2. Add the broth mixture and all of the other ingredients to the crockpot.
3. Place the lid on the crockpot and cook for 4-5 hours on high.
4. Stir well before serving.

Enjoy!!

Crock pot Ham, Green Beans and Potato

Crock pot Ham, Green Beans and Potato

The Amazing Crock Pot Ham, Green Beans and Potatoes! This simple recipe is perfect for a great weeknight or anytime family dinner.

• Servings 6
• Preparation time 15mins
• Cooking time 6H 15mins

Ingredients

• 2 lbs green beans (washed and ends cut off)
• 1 lb potatoes (small red potatoes or yellow potatoes, chopped)
• 4 bacon strips (thick cut, about ¼ pound)
• 1 tbsp dried minced onion (or use 1 small to medium sweet yellow onion, finely diced)
• 2 tsp garlic (chopped)
• ½ tsp each, salt and pepper (to taste)
• 3 cups chicken broth

Instructions

1. Measure all the ingredients then place them in your slow cooker or slow cooker. Stir the ingredients to combine, then securely place the lid.
2. 2 lbs of green beans, 1 lb of potatoes, 4 strips of bacon, 1 tbsp of dried minced onion, 2 tsp of garlic, ½ tsp each, salt and pepper, 3 cups of broth chicken
3. Turn heat to high and cook for 3-4 hours, low for 6-7 hours, or until green beans and potatoes have reached desired level of tenderness.
4. Serve immediately with a slotted spoon when done.

Enjoy!!

Crock Pot Cube Steak

Crock Pot Cubed Steak with Gravy is the ultimate no-fuss weeknight dinner recipe. Tender, flavorful and goes perfect with mashed potatoes!

CROCK POT CUBED STEAK AND GRAVY

This meal is not only inexpensive but it is one of those “set-it and forget-it” type meals. You can toss everything into your slow cooker and dinner will be ready when you are!

CROCK POT COOKING TIPS

This is one of those fix-it and forget it type crock pot recipes. It helps to have a digital crock pot these days. You can cook it for a certain amount of time so and then set it to automatically go to a keep-warm setting.

WHAT CAN I SERVE WITH CUBED STEAK?

I gotta served this cubed steak and gravy with my Million Dollar Mashed Potatoes and smother it in the gravy. Or, perhaps you want something a bit lighter? Then maybe my ITALIAN GREEN BEANS, BACON GARLIC GREEN BEANS or MAPLE GLAZED CARROTS. My favorite part of this recipe? The gravy. Oh mercy, the gravy. Me and gravy, it’s a love thing. Be sure to try my CROCK POT PORK CHOPS & GRAVY. It’s all about the gravy, baby!

Ingredients:

• 6 cube steaks
• 1 medium onion peeled and sliced into rings
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 1 packet Lipton Onion Soup Mix
• 1/2 soup can of water
• salt and pepper

Instructions:

1. Peel, slice and separate the rings of one medium sized onion.
2. Salt and pepper each cube steak.
3. Place 2 cube steaks in the bottom of your crock-pot.
4. Top with onions and repeat. Separating each addition of meat with onions. This will help separate them later and avoid them being one melded mass of cube steak.
5. In a separate bowl, add the cream of soups and water and mix it up. Pour the soup mixture over the meat..
6. Sprinkle the onion soup mix on top, put the lid on the crock-pot and turn it on low.
7. Soon your kitchen will start to smell delicious and 6-7 hours later you will have a dinner! Add a side of mashed potatoes to help enjoy the gravy an a salad or green veggie and you are ready to eat.

Note: If you like cream of mushroom soup, I’m sure you can use that as well. As for me, I’m not a fan, so I opted for a different combination

Enjoy!!

Crockpot Beef Stroganoff

Ingredients

• 600 g / 1.2 lb scotch fillet steak / boneless rib eye*
• 2 tbsp vegetable oil , divided
• 1 large onion (or 2 small onions), sliced
• 300 g / 10 oz mushrooms , sliced (not too thin)
• 40 g / 3 tbsp butter
• 2 tbsp flour*
• 2 cups / 500 ml beef broth , preferably salt reduced
• 1 tbsp Dijon mustard
• 150 ml / 2/3 cup sour cream
• Salt and pepper

SERVING:

• 250 - 300 g / 8 - 10 oz pasta or egg noodles of choice*
• Chopped chives , for garnish (optional)

Instructions

1. Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3" thick. Slice into 5mm / 1/5" strips (cut long ones in half), discarding excess fat.
2. Sprinkle with a pinch of salt and pepper.
3. Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don't worry about pink bits and that it will be raw inside.
4. Add remaining 1 tbsp oil and repeat with remaining beef.
5. Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
6. Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).
7. Add flour, cook, stirring, for 1 minute.
8. Add half the broth while stirring. Once incorporated, add remaining broth.
9. Stir, then add sour cream and mustard. Stir until incorporated (don't worry if it looks split, sour cream will "melt" as it heats).
10. Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 - 5 minutes), adjust salt and pepper to taste.
11. Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately.*
12. Serve over pasta or egg noodles, sprinkled with chives if desired.

Notes:

1. Best cut of beef for stroganoff - use decent to good quality quick cooking cut of beef such as:

boneless rib eye (aka scotch fillet)

boneless sirloin, sirloin steak tips

beef tenderloin

I don't recommend: beef round steak (aka topside), skirt, flat iron, hanger. 

Pork can also be used - pork stroganoff is found in Russia too.

Tenderise ECONOMICAL BEEF - if you do not have a good quality steak, highly recommend tenderising it using this easy Chinese method called "velveting". It's life changing! Reader the user feedback in that recipe for validation 🙂

2. Flour - any is fine here, I use plain white flour (all purpose). Or use 1 tbsp cornstarch / cornflour (for Gluten free stroganoff sauce)

3. Serving - I like serving this with short pastas, rather than long pastas. Easier to eat. It's also great with mashed potato, rice, polenta - anything that's suitable to slop up all that gravy!

4. Sauce thickness: You can make sauce thinner with touch of water if you want, but DO NOT keep simmering to thicken once the beef is added, it will overcook the beef.

5. Storage - 3 to 4 days in the fridge, also freezes fine. Thaw fully then reheat carefully, being sure not to overcook the beef!

6. Nutrition per serving, assuming 5 servings (serves 4 hearty servings or 5 sensible servings), excludes pasta.

Enjoy!!

Slow Cooker Pot Roast with Gravy Recipe

 

Pot Roast

Confession: I wasn’t a fan of pot roast for most of my life. I just didn’t get it – the beef and vegetables were fine, but typically they are braised in just liquids that aren’t thickened in any way so the end result is like a watery broth.

Plenty of flavour in it, but when you pour it over the beef and vegetables, it doesn’t cling to it at all because it’s watery.

So I decided to change it and thicken the sauce using a touch of flour. So it’s more like a gravy. Now THAT’s a pot roast worthy of company, in my humble opinion!!!

If you love meltingly tender, slow cooked roast beef and deeply flavoured gravy, this pot roast recipe is for you!

Slow Cooker Pot Roast with Gravy Recipe

This Slow Cooker Pot Roast with Gravy is easy to make and cooks with the gravy right in the pot for the perfect one-pot meal!

INGREDIENTS

• 2 pound chuck roast
• 1 tablespoon herb and garlic seasoning
• 1 tablespoon olive oil
• 1 tablespoon butter
• ½ sweet yellow onion
• 2 cloves garlic
• 8 oz baby carrots
• 16 oz gold potatoes halved or quartered if large
• ¼ cup cornstarch
• 2 tablespoons tomato paste
• ½ cup red wine
• 3 cups beef broth
• ¼ cup tapioca pearls

INSTRUCTIONS

1. Season roast with herb and garlic seasoning.
2. Heat olive oil and butter over medium high heat in skillet or multi cooker.
3. Brown roast on both sides and transfer to slow cooker along with carrots and potatoes.
4. Make a slurry of cornstarch by whisking until smooth with ¼ cup water.
5. Whisk cornstarch slurry with all remaining ingredients and pour into slow cooker.
6. Cover and cook on low for 8-10 hours until fork tender.

Enjoy!!

 I love those recipes that we all grew up with, they are just too good to miss out on.

Dish up a bowl of this incredibly comforting easy old fashioned goulash recipe for dinner! An easy mixture of pasta, beef, and sauce for a delightful meal everyone enjoys.To Make this Recipe You’ Will Need the following ingredients:

Old Fashioned Goulash

Old Fashioned Goulash is the ultimate way to get that slow-simmered goulash you know and love. This is an American Goulash recipe waiting for you.

 

Ingredients

• 2 lbs ground beef or turkey
• 3 tsp minced garlic
• 1 large Yellow onion, diced
• 2 1/2 cups water
• 1/2 cup beef broth
• 1/3 cup olive oil
• 2 (15-ounce) cans tomato sauce
• 2 (15-ounce) cans diced tomatoes
• 1 T Italian seasoning
• 1 T Adobo Seasoning
• 3 bay leaves
• 1 T seasoned salt
• 1/2 T black pepper
• 2 cups elbow macaroni, uncooked
• 1 cup shredded Mozzarella Cheese
• 1/2 Cup Shredded Cheddar Cheese

Instructions

1. In a large pan, saute your ground meat in skillet over medium-high heat until HALF cooked, remove from heat.
2. Add garlic, onions, olive oil & until meat is fully cooked.
3. Add water and broth, tomato sauce, diced tomatoes, italian seasoning, bay leaves, and seasoned salt, pepper and adobo seasoning. Mix well.
4. Lower heat and cover – allow to cook for about 20 minutes, stirring occasionally.
5. Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined
6. Cover once again and allow to simmer for about 30 minutes
7. Once cooked, remove the bay leaves
8. Add only the cheddar cheese and mix until combined
9. Add mozzarella right before serving

ENJOY!!

Easy crock pot orange chicken

 

Looking for an easy orange chicken recipe? It just doesn’t get any easier than Instant Orange Chicken Recipe!

This moderate cooker orange chicken is breaded lumps of chicken threw in a sweet and flavorful Asian sauce and cooked in the stewing pot. A take out copycat that is ideal for a bustling weeknight!

Orange chicken is one of those dishes that is generally adored, there’s only something about that breaded chicken covered in orange sauce! This moderate cooker orange chicken tastes a ton like the cheap food top pick, however, it’s made at home in your moderate cooker with less oil. It’s certain to turn into a family top pick!

Easy crock pot orange chicken

INGREDIENTS

• 1 1/4 lbs boneless skinless chicken breasts cut into 1 inch chunks

• 1/4 cup cornstarch

• salt and pepper to taste

• 1/4 cup vegetable oil

• 3/4 cup orange marmalade

• 1/4 cup low sodium soy sauce

• 1 tablespoon rice vinegar

• 1 teaspoon sesame oil

• 1/2 teaspoon minced garlic

• cooking spray

• 1 tablespoon sesame seeds

• 2 tablespoons sliced green onions

INSTRUCTIONS

1. Place the chicken pieces in a bowl. Add the cornstarch and salt and pepper. Toss to coat the chicken in the cornstarch mixture.
2. Heat the oil in a large pan over medium high heat. Add the chicken in a single layer and cook for 3-4 minutes on each side until browned. You may need to work in batches.
3. Coat a slow cooker with cooking spray and add the chicken to the slow cooker.
4. In a small bowl, whisk together the orange marmalade, soy sauce, rice vinegar, sesame oil and garlic.
5. Pour the sauce over the chicken and gently stir to coat.
6. Cook on LOW for 2-3 hours.
7. Sprinkle with sesame seeds and green onions, then serve.

NUTRITION

Calories: 486kcal | Carbohydrates: 48g | Protein: 31g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 90mg | Sodium: 530mg | Potassium: 584mg | Sugar: 36g | Vitamin A: 80IU | Vitamin C: 4.6mg | Calcium: 52mg | Iron: 1.2mg

 

Chicken Pot Pie are a fun and easy recipe for your kids and family any night of the week. With the perfect combination of biscuits, chicken, vegetables, and cheese, this is sure to be a new family favorite.

This recipe is ideal to take to work, if you don’t want to make a super pie you could make individual ones. Depending on the size you give it, you can make 2 or 3. They are great, prepare 2 or 3 meals in one recipe and freeze them.

Save time but never give up a good meal! I don’t know what to call it, chicken pie, corn pie, chicken pie… We can call it in a thousand ways, but we all agree that it is so but so delicious that it restores any evil. You can use green onion instead of leek, and add on top seeds like flax or pumpkin seeds… Or black sesame, it looks very nice!

Simple and easy ! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:

Delicious Chicken Pot Pie

 

Ingredients

• 1 cup potato, diced

• 1 cup onion, diced

• 1 cup celery, diced

• 1 cup carrot, diced

• 1⁄3 cup melted margarine

• 1⁄2 cup all-purpose flour

• 2 cups chicken broth

• 1 cup half-and-half

• 1 teaspoon salt

• 1⁄4 teaspoon pepper

• 4 cups chicken, cooked and chopped

• 2 pie crusts (either store bought or your own recipe)

Directions

1. Preheat oven to 400°F.
2. Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
3. Add flour to sauteed mixture, stirring well, cook one minute stirring constantly. Combine broth and half and half.
4. Gradually stir into vegetable mixture.
5. Cook over medium heat stirring constantly until thickened and bubbly. Stir in salt and pepper; add chicken and stir well.
6. Pour into shallow 2 quart casserole dish and top with pie shells.
7. Cut slits to allow steam to escape.
8. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

Enjoy!!

Ranch Crockpot Beef Stew Recipe

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

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

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

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

PRINTABLE & PINNABLE FOR RANCH CROCK POT BEEF STEW RECIPE

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

Ranch Crockpot Beef Stew Recipe

If you have a long, hard day ahead of you...this recipe will cook for up to 9 hours without burning or causing problems in most every crockpot.

• PREP TIME 10 mins
• COOK TIME 7 hrs
• TOTAL TIME 7 hrs 10 mins
• SERVINGS 8 servings

INGREDIENTS

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

INSTRUCTIONS

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

Crock Pot Roast with Pinto Beans

Crock Pot Roast with Pinto Beans

Hello! This Slow Cooker Pinto Beans and Beef recipe will not disappoint. I did not go the chili route when seasoning this, I did a mild seasoning just to bring out the flavor of the beans and beef. I love homemade pinto beans, especially if they are creamy. When cooking pinto beans on the stove-top they end up being creamy, because of the stirring that the stove-top beans require. To get this creamy effect in the slow cooker I take out a cup or more of beans after they are done cooking and put them in a bowl, I mash them up, them stir them back into the rest of the beans, problem solved!

If you plan on making these beans be sure to read that the pinto beans need to be soaked overnight, doing this will help the beans get nice and tender during the cooking the next day. If you forget to soak, it would be best to do a quick soak method before adding the beans to the slow cooker, you can see how to do that.

Ingredients

Roast

• 2 lb. Pot Roast 
• 2 Cups dry raw pinto beans
• 1 can of rotel or diced tomatoes
• 1 onion diced
• cumin (a dash or two)
• 1 tsp garlic powder 
• 1 tsp chili powder
• 1 cup water

Burritos

• large tortillas
• shredded cheese
• salsa
• sour cream

Directions

In a crock-pot put 2 cups of raw pinto beans on bottom, mix in a can of rotel, then season beans with cumin, garlic powder, a little chili powder, and minced onion. Place roast on top and season the roast again same way. Add water to cover beans and about have of roast. (May need to add water as cooking) turn crock to high and cook until roast falls apart and beans are done. About 4 hours on high. I then switch to warm/low so all spices can simmer!! Shred roast apart and fill in tortilla with some beans. Add fillings as desired and serve warm. Great with rice on the side. Great the next day even for breakfast with a fried egg on top and a little salsa with a tortilla to soak up the juices. Enjoy.