Slow Cooker Archives - JoyFoodSunshine

Beef Barley Soup

Laura — Mon, 18 Sep 2023 09:04:00 +0000

This slow cooker beef barley soup only takes 10 minutes to prepare and is loaded with tender beef, veggies and barley. Beef and barley soup is a healthy & hearty meal your whole family will love.

If you’re looking for a hearty, healthy soup to warm up with this winter – this beef barley soup recipe is it!

It only takes ten minutes and a handful of simple ingredients to prepare this delicious soup. Then, it cooks all day in the slow cooker.

This beef and barley soup will become a favorite for your whole family!

Beef Barley Soup: Ingredients & Substitutions

Beef Broth. In a pinch you can use chicken broth or vegetable broth, but beef broth is the best choice.
Worcestershire sauce. you can omit this if you don’t keep it on hand, although it really does add a great flavor.
Minced garlic. fresh or jarred both work well. You can substitute 1 tsp garlic powder for the 1 Tablespoon of minced garlic.
Stew Beef. Buying already cut beef stew meat makes this recipe so easy. You can purchase 2 pounds of chuck, round or sirloin and cube it yourself.
Onion. white, yellow or red onions all work well in this recipe.
Bay Leaves. Fresh or dried bay leaves both work well in this recipe.
Barley. you can use pearl barley or hulled barley – I prefer pearled!

How to Make Beef Barley Soup

This beef and barley soup recipe is so easy to make! Simply toss everything in the slow cooker and let it do the work for you! We’ll walk through the process step-by-step, and don’t forget to watch the video.

Begin by whisking together the beef broth, Worcestershire sauce, minced garlic, paprika, salt, pepper, and barley in the contianer of a slow cooker.

Then, add the stew beef, onion, carrots, celery, and barley and stir to combine.

Gently stir in the bay leaves.

Then, cook the beef barley soup on low for 7-8 hours (preferred) or high for 4 hours. Cook until beef is tender and the barley is fully cooked, checking it towards the end of cook time.

Serve

Once the meat is tender and barley is cooked, remove the two bay leaves. Then, serve the beef and barley soup warm garnished with fresh parsley.

Since this soup is really a meal in itself, we usually just serve it with a side of bread. I suggest making this crusty no knead bread, french bread, homemade biscuits or homemade dinner rolls.

Store/freeze

Store leftover beef barley soup in an airtight container in the refrigerator for up to 5 days. Or, freeze it for up to 2 months.

Reheat in a saucepan over medium heat on the stovetop, or in the microwave.

Beef & Barley Soup Recipe FAQs

Do I cook barley before adding to soup?

In this recipe, we put the uncooked barley directly in the slow cooker and it cooks with the rest of the ingredients.

Can you overcook barley in soup?

Yes, so be sure to watch the soup towards the end of cooking time and turn off the slow cooker when the meat is tender and the barley is cooked.

Do I have to rinse or soak barley?

No, not for this recipe you do not have to do either.

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Beef Barley Soup Recipe

This slow cooker beef barley soup only takes 10 minutes to prepare and is loaded with tender beef, veggies and barley. Beef and barley soup is a healthy & hearty meal your whole family will love.

Course Main Course, Soup

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 6

Total Time 6 5

Servings Servings

Calories 231kcal

Author Laura

Equipment

Ingredients

4 cups beef broth
1 Tablespoon Worcestershire sauce
1 Tablespoon minced garlic
½ teaspoon paprika
½ teaspoon salt plus more to taste
¼ teaspoon ground black pepper
½ cup barley
2 pounds beef stew meat cut into 1-inch cubes
1 onion chopped
4 carrots sliced (1 heaping cup)
3 stalks celery sliced (1 heaping cup)
2 bay leaves
Fresh parsley for serving

Instructions

In the container of a slow cooker, whisk together beef broth, Worcestershire sauce, minced garlic, paprika, salt, pepper, and barley.
Add beef, onion, carrots, celery and barley and stir to combine.
Gently stir in bay leaves.
Cook on low for 7-8 hours (preferred) or high for 4 hours, or until beef is tender and barley is cooked.
Remove the two bay leaves and serve warm with fresh parsley.

Video

Notes

Ingredient Substitutions & Notes

Beef Broth. In a pinch you can use chicken broth or vegetable broth, but beef broth is the best choice.
Worcestershire sauce. you can omit this if you don’t keep it on hand, although it really does add a great flavor.
Minced garlic. fresh or jarred both work well. You can substitute 1 tsp garlic powder for the 1 Tablespoon of minced garlic.
Stew Beef. Buying already cut beef stew meat makes this recipe so easy. You can purchase 2 pounds of chuck, round or sirloin and cube it yourself.
Onion. white, yellow or red onions all work well in this recipe.
Bay Leaves. Fresh or dried bay leaves both work well in this recipe.

Store/freeze

Store leftover beef barley soup in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat in a saucepan over medium heat on the stovetop, or in the microwave.

Nutrition

Try these Recipes

Minestrone Soup Recipe

Slow Cooker Beef Stew

Best Potato Soup Recipe

Chicken and Rice Soup

Balsamic Slow Cooker Pot Roast

Taco Soup Recipe

Crock Pot Hot Chocolate

Laura — Sat, 26 Nov 2022 10:04:00 +0000

The best crock pot hot chocolate – it’s smooth, creamy rich & irresistibly chocolatey. This large batch of slow cooker hot chocolate is the perfect to serve at holiday parties!

I host a Christmas party every year with over 50 people. So, I created this crock pot hot chocolate recipe as the ultimate hot cocoa to serve at a large gathering!

This slow cooker hot chocolate is more delicious than any powered mix. Made with two forms of chocolate, whole milk and heavy cream – it’s rich & creamy and irresistibly chocolatey. Pure chocolate decadence in drink form.

In this recipe, the ingredients are cooked on high for about 1 hour. Once the chocolate is melted and sugar dissolved, the mixture is kept warm in the slow cooker. This way, guests can enjoy the warm slow cooker hot chocolate throughout the party.

Crock Pot Hot Chocolate: Ingredients & Substitutions

Whole milk. Technically 2% milk would work in this recipe. However, for the creamiest hot chocolate I recommend using whole.
Heavy cream. Half and half is an acceptable substitute for heavy cream.
Granulated sugar. white sugar, organic cane sugar and honey all work well to sweeten the recipe.
Semisweet chocolate. I use chocolate chips to make this recipe easy to make. You can chop your favorite chocolate bars, just be sure to use 10 oz. Any chocolate variety works well – milk, semisweet, dark, or even white chocolate!
Vanilla extract. vanilla bean paste or the seeds from one vanilla bean are good substitutes.

How to Make Crock Pot Hot Chocolate

I love this slow cooker hot chocolate recipe because it’s easy to make and is the best to serve to party guests. We’ll walk through the process step-by-step, and don’t forget to watch the video.

Begin by adding the ingredients in the order listed to the container of a 5-quart slow cooker. Whisk to combine.

I suggest whisking the cocoa powder into the liquid before adding the chocolate chips.

Next, cook the mixture on high, whisking occasionally (every 15-20 minutes or so) until the sugar is dissolved and the chocolate chips are melted (about 1 hour).

Once the hot chocolate is warm and smooth, turn the crock pot to low or warm until it’s time to serve.

Alternately, you can warm it on low for longer, still whisking occasionally. I like to melt the ingredients quickly, which is why I choose to cook it on high then switch to warm.

Serve

I use a stainless steel ladle to serve the crockpot hot chocolate. If you’re hosting a large gathering, set out mugs or heat-proof cups and put the ladle on a spoon rest next to the crockpot. Then guests can serve themselves hot chocolate whenever they want to enjoy it!

I like to leave bowls of toppings next to the crock pot for guests to enjoy. I recommend homemade whipped cream and mini marshmallows!

Store

Store leftovers in a glass jar with a lid in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop. Sometimes I even use leftovers to put in my coffee in the morning!

Crock Pot Hot Chocolate Recipe FAQs

Can I double this recipe?

Yes, absolutely, this recipe is easily doubled. Just be sure to use a crockpot with a large enough capacity (a single batch fills one, 5-quart crockpot), or use two crockpots.

How do you keep hot chocolate warm for a crowd?

This crockpot hot chocolate is the perfect recipe to make because the slow cooker keeps the beverage warm without burning it!

Crock Pot Hot Chocolate Recipe

The best crockpot hot chocolate – it’s smooth, creamy rich& irresistibly chocolatey. This large batch of slow cooker hot chocolate isthe perfect to serve at holiday parties!

Course beverage, Dessert, Drinks

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 1

Total Time 15

Servings Servings

Calories 318kcal

Author Laura

Cost $8

Equipment

Ingredients

8 cups whole milk (half gallon)
2 cups heavy whipping cream one pint
¾ cup granulated sugar
¼ cup unsweetened cocoa powder
10 ounces semisweet chocolate chips (1 ½ cups)
1 tablespoon pure vanilla extract
Pinch sea salt
Homemade Whipped Cream (for serving)

US Customary – Metric

Instructions

Add the ingredients in the order listed to the container of a 5-quart slow cooker and whisk to combine.
Cook the mixture on high, whisking occasionally (every 15-20 minutes or so) until the sugar is dissolved and the chocolate chips are melted (about 1 hour).
Once the hot chocolate is warm and smooth, turn the crockpot to low or warm until you are ready to serve.

Video

Notes

This makes a rich hot chocolate (a little dark), if you like lighter use chocolate chips or chopped chocolate such as milk chocolate.

Ingredient Substitutions

Whole milk. Technically 2% milk would work in this recipe. However, for the creamiest hot chocolate I recommend using whole.
Heavy cream. Half and half is an acceptable substitute for heavy cream.
Granulated sugar. white sugar, organic cane sugar and honey all work well to sweeten the recipe.
Semisweet chocolate. I use chocolate chips to make this recipe easy to make. You can chop your favorite chocolate bars, just be sure to use 10 oz. Any chocolate variety works well – milk, semisweet, dark, or even white chocolate!
Vanilla extract. vanilla bean paste or the seeds from one vanilla bean can be used in place of vanilla extract.

Store

Store leftovers in a glass jar with a lid in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop.

Nutrition

Try these recipes

Homemade Hot Chocolate Recipe (Hot Cocoa)

Peppermint Hot Chocolate

Homemade Eggnog Recipe

Peanut Butter Hot Chocolate

Best Christmas Cookie Recipes

Dairy Free Hot Chocolate

Slow Cooker Beef Stew

Laura — Wed, 12 Oct 2022 09:26:00 +0000

The best beef stew recipe! This gourmet-quality slow cooker beef stew only takes 5 minutes to prepare and is loaded with tender beef, melt-in-your-mouth potatoes, carrots and celery. Learn how to make beef stew with our step-by-step photos & video!

This slow cooker beef stew recipe has become a staple in my house. I make sure to always have stew beef on hand in the freezer so we can make this beef stew whenever the craving strikes – which is often.

Every person in my family loves this beef stew recipe, from my husband all the way down to my 1 year old. The first time I served it my son, and the pickiest eater in our family, exclaimed “this should be put on the regular rotation” – which is a huge deal.

This slow cooker beef stew is easy to make with simple ingredients, just like this beef and barley soup. Simply toss everything in the crockpot – which takes 5 minutes – and let it cook all day long.

The results are nothing short of gourmet – flavorful, tender meat, melt-in-your-mouth potatoes, perfectly cooked vegetables all in a delicious sauce that will keep you coming back for more.

Slow Cooker Beef Stew Recipe: Ingredients & Substitutions

Beef Broth. In a pinch you can use chicken broth, but beef broth is definitely the best choice.
Balsamic Vinegar. make sure to use a high-quality balsamic vinegar that is thick, naturally sweet and pours like molasses (not watery).
All-purpose flour. an all-purpose gluten-free flour can be used to make this recipe gluten-free.
Minced garlic. fresh or jarred both work well. You can substitute 1 tsp garlic powder if you don’t have minced garlic on hand.
Stew Beef. Buying already cut beef stew meat makes this recipe so easy. You can purchase 2 pounds of chuck, round or sirloin and cube it yourself.
Onion. white, yellow or red onions all work well in this recipe.
Yukon Gold Potatoes. You can substitute red or russet potatoes, if desired.
Bay Leaves. Fresh or dried bay leaves both work well in this recipe.

How to Make Beef Stew in the Slow Cooker

This beef stew comes together just in the container of your slow cooker! Let’s walk through the process step-by-step, and don’t forget to watch the video.

Begin by whisking together the beef broth, Worcestershire sauce, balsamic vinegar, flour, paprika salt and pepper in the container of your slow cooker.

Then, add the garlic, meat, onion, potatoes, carrots, celery and bay leaves and stir until everything is combined. It may not look like there is enough liquid – but the vegetables release water as they cook and I promise you there is!

Then, secure the lid onto the slow cooker and cook the beef stew on low for 8-10 hours or until the potatoes are soft and the meat is tender. Set the lid slightly ajar in the last hour or two of cooking to thicken the stew.

Note. you can cook this on high for 4-5 hours, however low and slow is the method that truly yields the best beef stew.

Serve

Once the sauce is thickened and the meat is tender, remove the two bay leaves and serve the beef stew warm, garnished with fresh parsley, if desired.

Since this crock pot beef stew is really a meal in itself, we usually just serve it with a side of crusty no knead bread, french bread, breadsticks, or homemade dinner rolls.

Store/Freeze

Store leftover beef stew in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat in a saucepan over medium heat on the stovetop, or in the microwave.

Crock Pot Beef Stew Recipe FAQs

What potato is best for beef stew?

I prefer the soft, buttery texture of Yukon Gold potatoes. Red potatoes are also a great choice.

How do you make beef stew tender?

By cooking this stew low and slow in the crockpot the meat becomes extremely tender. The balsamic vinegar and broth also help tenderize the meat as it cooks.

What liquid do you use for beef stew?

Beef broth is the main liquid in this recipe.

How do you thicken stew?

The flour in this beef stew recipe is the thickener. I also suggest cooking the stew with the lid slightly ajar for 1-2 hours at the end of the cook time so that any excess water can escape and the sauce can thicken.

Should I brown stew meat first?

No, this recipe does not call for browning the stew meat first. The meat actually browns while cooking in the crock pot.

Can I use chicken broth instead of beef broth?

Technically, yes. It will still be delicious but beef broth yields the most authentic flavor.

Slow Cooker Beef Stew Recipe

Course Main Course

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 10

Cook Time 9

Total Time 10

Servings Servings

Calories 254kcal

Author Laura

Cost $12

Equipment

Ingredients

2 cups beef broth
1 Tablespoon Worcestershire sauce
2 Tablespoons balsamic vinegar
¼ cup all-purpose flour
1 teaspoon paprika
½ teaspoon salt
½ teaspoon ground black pepper
1 Tablespoon minced garlic
2 pounds beef stew meat cut into 1-inch cubes
1 onion chopped
3 Yukon gold potatoes medium, diced
4 carrots sliced (1 heaping cup)
3 stalks celery sliced (1 heaping cup)
2 bay leaves
Fresh parsley for serving

US Customary – Metric

Instructions

In the bowl of a slow cooker, whisk together beef broth, Worcestershire sauce, balsamic vinegar, flour, paprika salt and pepper.
Add the garlic, meat, onion, potatoes, carrots, celery and bay leaves and stir until everything is combined.
Cover and cook on low for 8-10 hours or on high for 4-5 hours, or until the potatoes are soft and the meat is tender. Set the lid slightly ajar in the last hour or two of cooking to thicken the stew.
Remove the two bay leaves and serve warm with fresh parsley.

Video

Notes

Ingredient Substitutions

Beef Broth. In a pinch you can use chicken broth, but beef broth is definitely the best choice.
Balsamic Vinegar. make sure to use a high-quality balsamic vinegar that is thick, naturally sweet and pours like molasses (not watery).
All-purpose flour. an all-purpose gluten-free flour can be used to make this recipe gluten-free.
Minced garlic. fresh or jarred both work well. You can substitute 1 tsp garlic powder if you don’t have minced garlic on hand.
Stew Beef. Buying already cut beef stew meat makes this recipe so easy. You can purchase 2 pounds of chuck, round or sirloin and cube it yourself.
Onion. white, yellow or red onions all work well in this recipe.
Yukon Gold Potatoes. You can substitute red or russet potatoes, if desired.
Bay Leaves. Fresh or dried bay leaves both work well in this recipe.

Store/Freeze

Store leftover beef stew in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat in a saucepan over medium heat on the stovetop, or in the microwave.

Nutrition

Try these Recipes

Beef Barley Soup

Easy Homemade Biscuit Recipe

Best Cornbread Recipe

Balsamic Slow Cooker Pot Roast

Homemade Breadsticks Recipe

Easy Dutch Oven No Knead Bread

Homemade Apple Cider Recipe

Laura — Fri, 23 Sep 2022 08:41:00 +0000

This homemade apple cider recipe is easy to make with 7 ingredients in the slow cooker. Fresh apples, rich fall spices and a touch of sweetness makes the most delicious apple cider you’ll ever taste – better than store-bought varieties!

This homemade apple cider recipe is made with fresh apples, rich fall spices and is better than any store-bought cider I’ve ever tried. Simply combine the seven ingredients in a slow cooker and let it simmer all day.

One thing I love about this recipe is that it’s a great way to “clear the fruit drawer!” Have some apples that are past their prime? Turn them into delicious apple cider! Or try these apple pie bars or apple cake – yum!

Seriously, my house smells amazing while this apple cider is cooking in the crockpot – better than any fall-scented candle! And, it’s the most delicious way to warm up on a chilly fall day (along with homemade hot chocolate, of course).

Homemade Apple Cider: Ingredients & Substitutions

Apples. Pick your favorite variety or use a combination of different types of apples. I recommend pink lady, honey crisp, gala, jazz, granny smith, etc. A sweet/tart variety is my favorite.
Orange. Any type of orange works well in this recipe.
Cinnamon Sticks. you can substitute ½ teaspoon ground cinnamon for the sticks if you prefer, but I recommend cinnamon sticks.
Whole Cloves and Allspice berries. there aren’t substitutions for these ingredients, but I do need to add a note. Do not just haphazardly dump spices into this recipe. Using too many spices will result in bitter apple cider.
Ground nutmeg. you can substitute one whole nutmeg for the ground, if you prefer. However whole nutmeg is difficult to find, and when I use it to make this apple cider recipe I find it leaves a bitter taste that we don’t prefer. Ground nutmeg imparts the perfect amount of flavor.
Light brown sugar. Use your favorite sweetener, if desired. Suggestions include: dark brown sugar, coconut sugar, honey, and maple syrup.
Water. I suggest using filtered water for the best results.

How to Make Apple Cider

Now we will walk through how to make apple cider step-by-step, and don’t forget to watch the video.

Begin making this apple cider recipe by putting the apples, orange, cinnamon sticks, cloves, cinnamon sticks, ground nutmeg and brown sugar in the container of a slow cooker (at least 5-quart capacity).

Then, pour water over the ingredients in the crock pot until covered by about ½” (this is usually about 10 to 12 cups of water).

Next, stir the mixture gently with a wooden spoon to combine.

Then, turn the crockpot on to high and cook the mixture for 4 hours.

After 4 hours, remove the orange pieces and discard them.

Then, use a potato masher to mash the cooked apples (this should be easy to do because the apples are cooked and soft).

Continue cooking on high for an additional 1 hour, with the lid about halfway ajar.

After one hour, strain the mixture through a fine metal sieve into a large glass bowl (I use an 8 cup batter bowl, this recipe makes about 8 cups or 2 L).

Gently press out the liquid from the apple mixture in the strainer into the bowl. (note: if you have a smaller strainer you may need to do this in a few batches. Discard the apple/spice mixture after you have pressed the liquid out, then repeat with another portion).

Transfer the cider to chill overnight (this allows the flavor to blend and the sweetness to intensify), or serve immediately. Reheat to serve warm.

Store

Store in the refrigerator in two, quart-sized glass jars with lids for up to 1 week. Or if you have a larger glass jar use that instead!

Serve

Serve this homemade apple cider warm with a dash of cinnamon or nutmeg or some slices of oranges/apples in it for presentation!

I enjoy this apple cider with some of our favorite fall recipes:

Homemade caramel apples and cinnamon apples are two great ways to enjoy fresh fall apples.
A warm cup of cider with a fresh apple muffin or apple cinnamon baked oatmeal makes the perfect fall breakfast.
Enjoy a glass with apple pie, apple crumble pie, or a slice of apple galette.

Apple Cider Recipe FAQs

Can I make this recipe on the stovetop?

Yes, instead of using the crockpot you can use a large stockpot and simmer the ingredients, covered, for 2 hours. Then remove the oranges, mash the apples and cook for an additional 1 hour, then follow the recipe.

Can I use more spices?

I suggest sticking to the recipe here. Using too many spices will make the cider bitter.

What is the difference between apple juice and apple cider?

Apple juice is strained and pasteurized, while cider is not. Cider is also typically cooked with spices.

What are the best apples for cider?

You can choose your favorite apple variety or use a combination. My top suggestions are:
Honeycrisp
Pink Lady
Jazz
Granny Smith (combined with a sweeter apple)
Gala
McIntosh

Homemade Apple Cider Recipe

This homemade apple cider recipe is easy to make with 7 ingredients in the slow cooker. Fresh apples, rich fall spices and a pinch of sweetness makes the most delicious apple cider you'll ever taste – better than store-bought varieties!

Course beverage, Drinks

Cuisine American

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian

Prep Time 20

Cook Time 5

Total Time 5 20

Servings Servings (0.5 cup)

Calories 79kcal

Author Laura

Cost $8

Equipment

Ingredients

4 pounds apples (about 12, cored & quartered)
1 orange (quartered and unpeeled)
3 cinnamon sticks
1 tsp whole cloves
1 tsp allspice berries
½ tsp ground nutmeg (or 1 whole nutmeg)
¼ cup light brown sugar (or honey, dark brown sugar, maple syrup, coconut sugar, etc.)
10-12 cups water

US Customary – Metric

Instructions

Put apples, orange, cinnamon sticks, cloves, cinnamon sticks, ground nutmeg and brown sugar in the container of a slow cooker (at least 5 quarts).
Pour water over the ingredients in the crock pot until covered by about ½” (this is usually about 10 cups water), stir with a wooden spoon to combine.
Turn crockpot on to high and cook the mixture for 4 hours.
After 4 hours, remove the orange pieces and discard them.
Then, use a potato masher to mash the cooked apples (this should be easy to do).
Continue cooking on high for an additional 1 hour, with the lid about halfway ajar.
Strain the mixture through a fine metal sieve into a large glass bowl (I use an 8 cup batter bowl, this recipe makes about 8 cups or 2 L).
Gently press out the liquid from the apple mixture in the strainer into the bowl. (note: if you have a smaller strainer you may need to do this in a few batches. Discard the apple/spice mixture after you have pressed the liquid out, then repeat with another portion).
Transfer the cider to chill overnight (this allows the flavor to blend and the sweetness to intensify), or serve immediately. Reheat to serve warm.
Store in a glass jar with a lid for up to 1 week.

Video

Notes

Ingredient Substitutions

Apples. Pick your favorite variety or use a combination of different types of apples. I recommend pink lady, honey crisp, gala, jazz, granny smith, etc. A sweet/tart variety is my favorite.
Orange. Any type of orange works well in this recipe.
Cinnamon Sticks. you can substitute ½ tsp ground cinnamon for the sticks if you prefer, but I recommend cinnamon sticks.
Whole Cloves and Allspice berries. there aren’t substitutions for these ingredients, but I do need to add a note. Do not just haphazardly dump spices into this recipe. Using too many spices will result in bitter apple cider.
Ground nutmeg. you can substitute one whole nutmeg for the ground, if you prefer. However whole nutmeg is difficult to find, and when I use it to make this apple cider recipe I find it leaves a bitter taste that we don’t prefer. Ground nutmeg imparts the perfect amount of flavor.
Light brown sugar. Use your favorite sweetener, if desired. Suggestions include: dark brown sugar, coconut sugar, honey, and maple syrup.
Water. I suggest using filtered water for the best results.

Make on Stovetop

You can use a large stockpot and simmer the ingredients, covered, for 2 hours. Then remove the oranges, mash the apples and cook for an additional 1 hour, then follow the recipe.

Store

Store in the refrigerator in two, quart-sized glass jars with lids for up to 1 week. Or if you have a larger glass jar use that instead!

Nutrition

Apple recipes

Apple Pie Bars

Easy Cinnamon Apples (5 minutes)

Best Apple Pie Recipe

Easy Apple Crisp Recipe

Best Apple Crumb Pie

Cinnamon Apple Muffins

Slow Cooker Pulled Chicken

Laura — Wed, 03 Aug 2022 09:07:00 +0000

This simple slow cooker pulled chicken recipe is easy, versatile and a great way to meal prep chicken for the week. This flavorful slow cooker shredded chicken is made with only 5 ingredients and can be used in a variety of ways – in soups, chicken salad sandwiches, pot pies, casseroles, etc.

I created this slow cooker pulled chicken recipe as a delicious but simple way to prepare chicken breasts.

I always prefer to cook meat in the crockpot, and this slow cooker shredded chicken isn’t an exception. The meat always turns out tender, flavorful, and easy for my little ones to chew – which is important for babies and kids who are in the phase of losing teeth!

This slow cooker pulled chicken recipe is easy to make with 5 simple ingredients. It’s flavorful enough to serve on its own, but seasoned in a way that make sit incredibly versatile.

It can be used in a variety of different dishes. I often use this recipe to cook chicken for chicken pot pie (or healthy chicken pot pie), chicken noodle soup, chicken & rice soup, chicken tetrazzini and to make chicken salad (or avocado chicken salad).

Slow Cooker Pulled Chicken: Ingredients & Substitutions

Chicken breasts. Both, chicken thighs or a combination of thighs and breasts work well.
Chicken broth. Use ready-made broth or make your own with 1 cup water and 1 tsp better than bullion)
Paprika. smoked paprika tastes amazing in this recipe. You can also add more seasonings like oregano, cumin, coriander, fresh herbs, etc. if you want to experiment with new flavors.
Salt. It’s always better to start with less salt because you can always add more later, but you can’t remove it from the recipe once it’s in there!
Onion. yellow, white, or red onions are all great choices.
Minced garlic. Fresh or jarred both work well. You can substitute 1 tablespoon minced garlic with 1 tsp garlic powder.

How to Make Shredded Chicken in the Crock Pot

Let’s walk through how to make shredded chicken in the crock pot step-by-step, and don’t forget to watch the video.

Begin by whisking together chicken broth, paprika, salt, pepper, onion, and minced garlic in the container of a slow cooker.

Then, add the chicken breasts and turn to coat.

Next, cook the chicken breasts on low for 6 hours or on high for 3 hours until they are fork tender.

Then, shred the chicken with two forks, turn crockpot to low, and let the mixture cook for another 30-60 minutes (to soak up the juice). Taste and adjust salt and pepper if necessary.

You can also remove the chicken from the crockpot and shred it in a separate bowl with forks or using a standing mixer.

Serve

Serve the slow cooker pulled chicken warm with your favorite sides here are some suggestions:

We always serve it with a vegetable side or salad recipe like Roasted vegetables, roasted broccoli, kale salad, burrata salad, etc.
Serve it with potatoes like these mashed potatoes, mashed sweet potatoes, roasted sweet potatoes, etc.

Or, use the crockpot shredded chicken in your favorite recipe that calls for cooked chicken. Here are some of our favorites:

Chicken pot pie (or healthy chicken pot pie)
Soup: chicken noodle soup, chicken & rice soup
Chicken salad or avocado chicken salad

Store

Store leftover slow cooker pulled chicken in an airtight container for 5-7 days.

Freeze

Put the shredded chicken in a freezer-friendly, airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.

Pulled Chicken Recipe FAQs

Can you put raw chicken into a slow cooker?

Yes, you can cook raw chicken in the slow cooker. Cooking it until it’s fork-tender ensures it reaches a high enough temperature to be safe to eat.

Is it better to cook chicken on high or low in crockpot?

When I have the time, I always prefer to cook the chicken breasts on low. This ensures they are tender and moist.

Can you overcook chicken in a slow cooker?

Yes, if you overcook this slow cooker pulled chicken it will turn out mushy or it could end up being tough to chew.

Can you put frozen chicken breast in a slow cooker?

I don’t recommend putting frozen chicken breasts in the slow cooker. When chicken goes from a very cold temperature to a high temperature too quickly it becomes rubbery and difficult to chew. Instead, I suggest slowly thawing the chicken breasts overnight in the refrigerator, at room temperature for a few hours or in cool water, then using them in this recipe.

Can I double this recipe?

Absolutely, double it and cook it in a large slow cooker.

Slow Cooker Pulled Chicken

Course Main Course

Cuisine American

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose

Prep Time 5

Cook Time 6

Total Time 6 5

Servings Servings

Calories 137kcal

Author Laura

Cost $8

Equipment

Ingredients

2 pounds boneless skinless chicken breasts
1 cup chicken broth (or 1 cup water + 1 teaspoon better than bullion)
½ teaspoon paprika
¼ to ½ teaspoon salt* (or to taste, see note)
¼ teaspoon ground pepper
½ onion diced
1 Tablespoon minced garlic

Instructions

Whisk together chicken broth, paprika, salt, pepper, onion, and minced garlic in the container of a slow cooker.
Then, add the chicken breasts and turn to coat.
Cook on low for 6 hours or on high for 3 hours until fork tender.
Shred the chicken with two forks (alternatively, you can remove the chicken from the crockpot and shred it in a separate bowl with forks or use a standing mixer).
Then, turn the crockpot to low, and let the mixture cook for another 30-60 minutes (to soak up the juice). Taste and adjust salt and pepper if necessary.
Serve warm.

Video

Notes

*Do not add any salt if you are using better than bullion. If using chicken broth, the amount needed will depend on the salt content of the broth. I suggest starting by adding ¼ tsp. You can always add salt later, but you can’t remove it.

Ingredient Substitutions

Chicken breasts. Chicken thighs or a combination of thighs and breasts work well.
Chicken broth. Use ready-made broth or make your own with 1 cup water and 1 tsp better than bullion)
Paprika. smoked paprika tastes amazing in this recipe. You can also add more seasonings like oregano, cumin, coriander, fresh herbs, etc. if you want to experiment with new flavors.
Salt. It’s always better to start with less salt because you can always add more later, but you can’t remove it from the recipe once it’s in there!
Onion. yellow, white, or red onions are all great choices.
Minced garlic. Fresh or jarred both work well. You can substitute 1 tablespoon minced garlic with 1 tsp garlic powder.

Store

Store leftover slow cooker pulled chicken in an airtight container for 5-7 days.

Feeze

Put the shredded chicken in a freezer-friendly, airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.

Nutrition

try these recipes

Best Homemade Chicken Pot Pie Recipe (From Scratch)

Best Chicken Salad Recipe

Chicken Tetrazzini

Pecan Cranberry Chicken Salad

Healthy Avocado Chicken Salad

Chicken Noodle Soup

Taco Soup Recipe

Laura — Fri, 18 Feb 2022 09:00:00 +0000

This slow cooker taco soup recipe is easy to make and only takes a few minutes to prepare. Then it cooks all day in the slow cooker (or for a shorter time on the stovetop) so the flavors intensify and it’s ready to serve at dinner time.

This taco soup recipe is a true testament to the idea that there’s beauty in simplicity. It’s made with 9 ingredients and only takes minutes ot prepare, but is a delicious recipe my family comes back to time and time again.

I love making this taco soup (and this chicken tortilla soup) on busy days because I can just brown the ground beef, throw everything in the slow cooker and it’s ready to go whenever we have time to eat.

It’s easily customizable to your tastes, you can change the type of beans, increase the heat, or add some more of your favorite vegetables. Top it with homemade guacamole, homemade tortilla strips and a dollop of sour cream for a yummy and healthy dinner!

Taco Soup: Ingredients & Substitutions

Ground beef. I suggest lean ground beef. Ground turkey or ground chicken also work in this recipe.
Onion. Use a sweet, yellow onion or red onion.
Vegetable Broth. Chicken or beef broth can be used in place of vegetable broth.
Diced tomatoes. fire roasted, with green chilies or just plain diced tomatoes all work well in this taco soup recipe.
Beans. I suggest using kidney beans, black beans or garbanzo beans.
Taco Seasoning. Make your own with this Homemade Taco Seasoning Recipe, or use an organic seasoning to avoid unfavorable ingredients. This is a very mild taco soup with a subtle taco flavor, you can easily increase the heat/spice by adding chili powder, hot sauce, spicy taco seasoning, jalapeño peppers, etc.
Frozen Corn. You can substitute fresh corn.

How to Make Taco Soup

This taco soup recipe is easy to make, and it can be cooked in the slow cooker or on the stovetop.

To begin, cook the ground beef onion and minced garlic in a large skillet over medium-high heat until beef is lightly browned.

In the Slow Cooker

Next, combine the vegetable broth, tomato sauce, diced tomatoes, beans, taco seasoning, frozen corn and cooked beef mixture in the container of a slow cooker (mine is 5.3 quarts).

Cook on low for 6 hours or high for 3 hours. Taste and adjust salt, pepper and spice as desired

On the Stovetop

Cook the beef, onion and garlic in 5 quart saucepan. Then add the rest of the ingredients and bring to a boil. Turn heat to low and simmer until ready to serve, but for at least 30 minutes.

Serve

Serve warm with your favorite taco fixings (sour cream, shredded cheese, crushed chips, homemade tortilla strips, guacamole, etc.)

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat on the stovetop or in the microwave.

Taco Soup Recipe FAQs

How do you thicken taco soup?

If you want a thicker soup, you can remove the lid of the slow cooker the last 30-60 minutes of cooking time. You can also decrease the vegetable broth by 1/2 cup.

Can I double this recipe?

Yes, you can double it and cook it in a large crockpot (or two 5 quart crock pots) if you are feeding a crowd.

Slow Cooker Taco Soup Recipe

Course Appetizer, Main Course, Soup

Cuisine Mexican

Diet Gluten Free, Low Lactose

Prep Time 15

Cook Time 3

Total Time 3 15

Servings servings

Calories 263kcal

Author Laura

Cost $8

Equipment

Ingredients

1 pound ground beef
½ onion finely diced
1 Tablespoon minced garlic
2 cups vegetable broth
15 ounces tomato sauce
15 ounces diced tomatoes
15 ounces kidney beans drained and rinsed
2 Tablespoons taco seasoning*
1 cup frozen corn
Salt and pepper to taste

US Customary – Metric

Instructions

In a large skillet, cook ground beef onion and minced garlic until beef is lightly browned.
In the container of a slow cooker, combine vegetable broth, tomato sauce, diced tomatoes, beans, taco seasoning, frozen corn and cooked beef mixture.
Cook on low for 6 hours or high for 3 hours. Taste and adjust salt, pepper and spice as desired.
Serve warm with your favorite taco fixings (sour cream, shredded cheese, crushed chips, guacamole, etc.)

Video

Notes

Ingredient Substitutions

Ground beef. I suggest lean ground beef. Ground turkey or ground chicken also work in this recipe.
Onion. Use a sweet, yellow onion or red onion.
Vegetable Broth. Chicken or beef broth can be used in place of vegetable broth.
Diced tomatoes. fire roasted, with green chilies or just plain diced tomatoes all work well in this taco soup recipe.
Beans. I suggest using kidney beans, black beans or garbanzo beans.
Taco Seasoning. I suggest an organic seasoning to avoid unfavorable ingredients. Or you can make your own. This is a very mild taco soup with a subtle taco flavor, you can easily increase the heat/spice by adding chili powder, hot sauce, spicy taco seasoning, jalapeño peppers, etc.
Frozen Corn. You can substitute fresh corn.

To Make on the Stovetop

Cook the beef, onion and garlic in 5 quart saucepan. Then add the rest of the ingredients and bring to a boil. Turn heat to low and simmer until ready to serve, but for at least 30 minutes.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat on the stovetop or in the microwave.

Nutrition

Try these recipes

Chicken Tortilla Soup

Minestrone Soup Recipe

Beef Barley Soup

Chicken and Rice Soup

Best Tomato Soup Recipe

Chicken Noodle Soup

Slow Cooker White Bean Chicken Chili

Laura — Sat, 04 Sep 2021 08:00:00 +0000

This white bean chicken chili recipe is easy to make with only 5 minutes of hands-on preparation. Slow cooker white chicken chili is flavorful, creamy and one of our family’s cozy fall meals.

I make this chicken chili so much that I needed to add a new recipe to our meal list. So, I created this white chicken chili recipe that is just as delicious but with a slightly different flavor profile.

This white bean chicken chili is easy to make in the slow cooker with only 5 minutes of hands-on preparation. It’s a flavorful, creamy and a delicious cozy fall meal.

White Chicken Chili: Ingredients

Chicken breasts. Use boneless-skinless chicken breasts.
Salsa. The color of the salsa will determine if this white chicken chili is really white, or if it’s more orange. To make it lighter color use a green salsa. I find that my red salsa still yields a whiteish/very light color.
Diced green chiles. You can use mild (our choice) or kick up the spice with spicy green chiles.
Onion. Any onion variety works: yellow, white, sweet, red, it’s your choice.
Green pepper. Feel free to substitute green pepper for another pepper of your choosing. Red, yellow or orange bell peppers are great choices, or pick a spicy pepper like jalapeños.
White cheddar cheese. I prefer a very sharp white cheddar, use your favorite.
Sour cream. I recommend full-fat sour cream or full-fat Greek yogurt.
Northern beans. Use any beans you like, but white beans (northern) are our favorites.

How to Make White Chicken Chili

I love how easy this recipe is to make! As always, we’ll walk through the process together, and don’t forget to watch the video.

To begin, combine salsa, green chiles, chicken broth, onion, and minced garlic in the container of a slow cooker and stir to combine. Then add the chicken and turn it to coat it with the mixture.

Cook on low for 6 hours or high for 3 hours, until the chicken is easily shredded with a fork. Then, shred the chicken with two forks (or remove and shred it however you prefer). Return the chicken to the crockpot.

Once the chicken is shredded, add the rest of the ingredient and stir to combine.

Cook for additional 2 hours on low, or 1 hour on high, until the green peppers are soft and cheese is melted. Stirring every 15-20 minutes to melt the cheese.

Serve

Serve warm with your favorite toppings (sour cream, chopped chives, crushed chips, etc.) and a side of the best cornbread (or cornbread croutons).

Store/Freeze

Let the chili cool, then store it in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

White Bean Chicken Chili Recipe FAQS

Can I double this recipe?

Yes! You can easily double this recipe and make it in one large crockpot or two smaller ones.

Can I freeze white chicken chili?

Yes, this recipe freezes exceptionally well. Put it in an airtight container and freeze for up to 2 months.

Slow Cooker White Bean Chicken Chili

This white chicken chili recipe is easy to make with only 5 minutes of hands-on preparation. Slow cooker white chicken chili is flavorful, creamy and one of our family’s cozy fall meals.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 4

Total Time 4 10

Servings servings

Calories 238kcal

Author Laura

Cost $9

Equipment

Ingredients

2 pounds chicken breasts
16 ounces salsa
4 ounces diced green chilies
1 cup chicken broth
1 cup onion diced (about half of a medium onion)
1 Tablespoon minced garlic
1 green pepper diced
8 ounces white cheddar cheese diced
¼ cup sour cream
1 teaspoon cumin
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
½ teaspoon chilli powder
15 ounces great northern beans drained and rinsed

US Customary – Metric

Instructions

In the container of a slow cooker, combine salsa, green chiles, chicken broth, onion, and minced garlic and stir to combine.
Add chicken and turn to coat.
Cook on low for 5 hours or high for 3 hours, until chicken is easily shredded with a fork. Shred chicken.
Add green pepper, cheese, sour cream, cumin, sea salt, pepper, chili powder and beans and stir to combine.
Cook 2 additional hours on low, or 1 on high, until green peppers are soft and cheese is melted. Stirring occasionally to melt the cheese.
Serve warm with your favorite toppings.

Video

Notes

Ingredient Substitutions

Chicken breasts. Use boneless-skinless chicken breasts.
Salsa. The color of the salsa will determine if this white chicken chili is really white, or if it’s more orange. To make it lighter color use a green salsa. I find that my red salsa still yields a whiteish/very light color.
Diced green chiles. You can use mild (our choice) or kick up the spice with spicy green chiles.
Onion. Any onion variety works: yellow, white, sweet, red, it’s your choice.
Green pepper. Feel free to substitute green pepper for another pepper of your choosing. Red, yellow or orange bell peppers are great choices, or pick a spicy pepper like jalapeños.
White cheddar cheese. I prefer a very sharp white cheddar, use your favorite.
Sour cream. I recommend full-fat sour cream or full-fat Greek yogurt.
Northern beans. Use any beans you like, but white beans (northern) are our favorites.

Serve

Serve warm with your favorite toppings (sour cream, chopped chives, crushed chips, etc.) and a side of the best cornbread (or cornbread croutons).

Store/Freeze

Let the chili cool, then store it in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

Nutrition

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Healthy Crockpot Chicken Chili

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Best Cornbread Recipe

Easy Homemade Biscuit Recipe

Crockpot BBQ Chicken

Laura — Sat, 30 Jan 2021 09:00:56 +0000

This easy Crockpot BBQ Chicken recipe is made with 6 ingredients and only takes a few minutes to prepare. This slow cooker bbq chicken makes a delicious bbq chicken sandwich, salad or pizza!

Slow cooker BBQ chicken is one of my all-time favorite recipes. I love that it’s easy to make and can be used in so many ways – from BBQ chicken sandwiches, to barbecue chicken salad, to BBQ chicken pizza (with this homemade pizza dough of course).

This slow cooker barbecue chicken is made with only 6 ingredients and takes 5 minutes to prepare. It’s the perfect meal for busy weeknights, or to easily feed a crowd. Also try this grilled BBQ chicken!

Crockpot BBQ Chicken: Ingredients & Substitutions

Let’s discuss the ingredients in this slow cooker BBQ chicken recipe, as well as possible substitutions.

Chicken breasts. I recommend boneless skinless chicken breasts for the best result. To shorten cook time, slice each breast in half lengthwise so it’s thinner.
Water. You can use chicken broth, beer, apple juice, or just about any other liquid you think may taste delicious in this crockpot barbecue chicken recipe. I use water because it’s easy!
BBQ Sauce. Choose your favorite BBQ sauce – the sky’s the limit.
Sea salt. If you use regular table salt, decrease the amount by half.
Minced garlic. fresh garlic or roasted garlic also works well in this pulled bbq chicken recipe. Additionally 1 tsp garlic powder can be used in place of 1 TBS minced garlic.
Red Onion. any onion variety works well – especially sweet onions.

How to make Crockpot BBQ Chicken

This crockpot bbq chicken recipe is so, so easy to make, but as always we’ll walk through the process step-by-step and don’t forget to watch the video!

Add ingredients to the crockpot

One of my favorite things about this slow cooker barbecue chicken is that everything is mixed in the crockpot, which means you use less dishes! Begin by adding water, 1 cup BBQ sauce, sea salt minced garlic and onion to the container of a slow cooker. Then whisk to combine.

Add chicken & cook

Next, add the chicken breasts and turn them to coat with the BBQ sauce mixture. Cook on high for 3 hours or low for 6 hours, or until the chicken is fork-tender and easily shredded, rotating the chicken breasts once halfway through cook time.

Shred the crockpot bbq chicken

Once the chicken has finished cooking, shred it with two forks, either in the crockpot or on a cutting board. You can also transfer the chicken breasts to a standing mixer fitted with the paddle attachment and shred by beating on medium speed for 30-60 seconds.

Return the shredded chicken to the crockpot and cook for 1 hour on low, or 30 minutes on high.

Bake the slow cooker BBQ chicken

This is the step that takes this pulled bbq chicken from good to great (in my opinion). Transfer the chicken and juices to a loaf pan and stir in the additional BBQ sauce.

Place the bbq chicken in the preheated oven and bake for 15-20 minutes, or until the top of the chicken is crispy and slightly charred (the top is my favorite part).

Note: You don’t have to put the BBQ chicken in the oven to crisp it, I just love the final texture and taste when that step is part of the cooking and never skip it!

Serve

Remove from oven and serve warm! Here are some serving suggestions:

Make BBQ Chicken sandwiches – use homemade burger buns, homemade dinner rolls or pretzel rolls to take them to the next level!
Use the best homemade pizza dough or whole wheat pizza dough to make a BBQ chicken pizza!
Serve on this barbecue chicken salad – it’s my favorite!
Choose your favorite sides like this homemade mac and cheese, the BEST coleslaw, roasted broccoli, sweet potato fries, or a loaf of no-knead bread!

How to Store Crockpot BBQ Chicken

Store any leftover pulled bbq chicken in an airtight container in the refrigerator for up to 1 week.

To freeze

Make the slow cooker bbq chicken as written, then let it cool to room temperature after baking. Transfer to an airtight container and store in the freezer for up to 2 months. I recommend storing in individual portions – or in the amount you would want to reheat and use in one sitting.

FAQs about Crockpot BBQ Chicken

Can you put BBQ sauce on raw chicken?

Yes. In this recipe all the ingredients are combined. The heat from cooking in the slow cooker makes it safe to eat.

Is it better to cook chicken on high or low in crockpot?

I recommend cooking chicken breasts on low for the most tender texture, but in a pinch I have cooked them on high and they still taste great.

Can you put frozen chicken in the crockpot?

It’s safe to do but I don’t recommend it. When chicken undergoes drastic temperature changes too quickly it becomes rubbery. I recommend thawing frozen chicken breasts slowly in the refrigerator or at room temperature before cooking them in the crockpot.

Crockpot BBQ Chicken Recipe

This easy Crockpot BBQ Chicken recipe is made with 6 ingredients and only takes a few minutes to prepare. This slow cooker bbq chicken makes a delicious bbq chicken sandwich, salad or pizza!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 3 20

Total Time 3 30

Servings Servings

Calories 186kcal

Author Laura

Equipment

Ingredients

2 lbs boneless skinless chicken breasts
½ cup water
1 ½ cups barbecue sauce divided
1 tsp sea salt
1 TBS minced garlic
1 cup red onion finely diced

US Customary – Metric

Instructions

Add water, 1 cup BBQ sauce, sea salt minced garlic and onion to the container of a slow cooker, whisk to combine.
Add the chicken breasts, turn to coat.
Cook on high for 3 hours or low for 6 hours, or until the chicken is fork-tender and easily shredded, rotating the chicken breasts once halfway through cook time.
Once chicken breasts are finished cooking, shred with two forks, either in the crockpot or on a cutting board. You can also transfer the chicken breasts to a standing mixer fitted with the paddle attachment and shred by beating on medium speed for 30-60 seconds.
Return shredded chicken to the crockpot and cook for 1 hour on low, or 30 minutes on high. 10 minutes before the end of cooking, Preheat oven to 400 degrees F.
Use tongs to remove the chicken from the crockpot and transfer it to a 9×5” loaf pan.
Add ½ cup BBQ sauce to the shredded chicken and stir to combine.
Place pan in oven and bake for 15-20 minutes, or until the top of the chicken is crispy.
Serve warm in sandwiches, over salads, etc.

Video

Notes

Note: You don’t have to put the BBQ chicken in the oven to crisp it, I just love the final texture and taste when that step is part of the cooking and never skip it!

Ingredient Substitutions

Chicken breasts. I recommend boneless skinless chicken breasts for the best result. To shorten cook time, slice each breast in half lengthwise so it’s thinner.
Water. You can use chicken broth, beer, apple juice, or just about any other liquid you think may taste delicious in this crockpot barbecue chicken recipe.
BBQ Sauce. Choose your favorite BBQ sauce.
Sea salt. If using regular table salt, decrease the amount by half.
Minced garlic. fresh garlic or roasted garlic also works well. Additionally 1 tsp garlic powder can be used in place of 1 TBS minced garlic.
Red Onion. any onion variety works well – especially sweet onions.

How to Store Crockpot BBQ Chicken

Store any leftover pulled bbq chicken in an airtight container in the refrigerator for up to 1 week.

To freeze

Nutrition

The photos in this post were taken by Jamie from Dishing Out Health!

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine!

Chicken Enchiladas

Laura — Sat, 23 Jan 2021 09:00:17 +0000

The best chicken enchilada recipe! These easy chicken enchiladas have the most delicious shredded chicken filling and are one of our favorite meals. Follow our step-by-step instructions and watch the video to learn how to make enchiladas!

Chicken enchiladas are the perfect recipe to feed a crowd, bring to a friend, or make for your family on a busy weeknight. This is the best chicken enchilada recipe ever.

A flavorful slow-cooked, shredded chicken filling is mixed with beans, corn and cheese, wrapped in tortillas, smothered with enchilada sauce and topped with more cheese.

Baked to bubbly perfection, these easy chicken enchiladas are one of our family’s most favorite main dish recipes (along with all of our favorite Mexican Recipes)! My oldest daughter even requested them for her birthday!

Chicken Enchilada Recipe: Ingredients & Substitutions

We’ll take a minute to chat about the ingredients in these chicken enchiladas, as well as possible substitutions.

Chicken breasts. Use boneless, skinless, free-range chicken breasts for the best results. Or, try these ground beef enchiladas – yum!
Onion. Choose your favorite onion variety, our favorites include sweet onions and red onions.
Honey. this is the secret ingredient that makes this the best chicken enchilada recipe ever. I don’t recommend making substitutions or omitting the honey.
Water. Chicken broth can be used in place of water if desired.
Lime Juice. Freshly squeezed or bottled both work well in this recipe.
Salsa.Choose your favorite salsa (or use homemade salsa). We use a mild variety because I’m cooking for kids, but if you like heat use medium or spicy.
Spices. I use my favorite spice blend to make these chicken enchiladas. You can substitute 1 1/2 TBS taco seasoning if preferred.
Enchilada sauce. choose your favorite enchilada sauce or make your own. I prefer red, but green sauce works too.
Cheddar Cheese. In my opinion, the sharper the better! You can use a Mexican blend cheese if you prefer.
Black olives. Another key ingredient, I don’t recommend omitting but you can if you must.
Corn. Fresh corn cut off the cob, or frozen corn that has been thawed can be used in this recipe.
Tortillas. Flour or corn tortillas both work well. Corn is a great gluten-free option. We prefer the taste and heartiness of flour tortillas.

How to make Chicken Enchiladas

This chicken enchilada recipe is easy to make, but as always we’ll walk through the process step-by-step to ensure your success! Don’t forget to watch the video.

Make the Shredded Chicken Enchilada Filling

The first step in making the best chicken enchiladas is to make the shredded chicken for the filling. This is where all the flavor resides and is what makes this recipe out of this world delicious. I love that the crockpot does all the work for me!

Slow-Cook the chicken

In the container of a slow cooker, combine honey, water, lime juice, salsa, garlic, spices and onion. Add chicken breasts and turn to coat Cook on high for 3 hours or low for 6 hours, or until chicken shreds easily with a fork.

Shred

Next, turn off the crockpot and shed the chicken. Then, return the shredded chicken to sauce in crockpot, loosely cover and let cool.

Mix the filling ingredients together

In a large bowl, combine the slightly cooled chicken plus any remaining crockpot sauce, 1 cup Cheddar cheese, black olives and corn and stir to combine.

Assemble the Chicken Enchiladas

Next, it’s time to assemble the enchiladas. Preheat the oven and pour ½ cup enchilada sauce in the bottom of a prepared baking dish. Then, add just over ½ cup of filling to the center of a tortilla. Roll tightly and place in the baking dish.

Repeat with the seven remaining tortillas and the rest of the filling, arranging them in a single layer in the prepared baking dish.

Pour the remaining enchilada sauce over rolled tortillas and spread evenly, then sprinkle the remaining 1 ½ cups cheese evenly over the tortillas.

Bake

Bake the chicken enchiladas in the preheated oven for 20 to 30 minutes, or until the cheese is melted and the sauce is bubbly.

Serve

Let cool slightly then serve warm with your favorite toppings like sour cream! Here are some suggestions:

The best homemade guacamole is a must-make to accompany these chicken enchiladas!
Also this 5-minute homemade salsa. It’s made with canned tomatoes (or fresh if you prefer) so you can make and enjoy it year-round.
These easy refried black beans are one of my favorite simple recipes that only take 10 minutes to make.
If you’d prefer a vegetarian filling, try using these Black Bean Sweet Potato tacos – yum!
If you want a chicken filling that doesn’t contain honey (but the honey really makes this recipe, it’s the secret weapon) try these crockpot chicken tacos.

How to store Chicken Enchiladas

Store leftover enchiladas in an airtight container in the refrigerator for up to 5 days.

To freeze

There are two ways to freeze these easy chicken enchiladas:

Freeze before baking. To freeze before baking simply assemble the enchiladas, cover tightly with plastic wrap then foil, and freeze. To bake from frozen remove the plastic wrap. Bake covered in aluminum foil until the filling is bubbly, then remove the foil and bake until cheese is melted. This is my preferred method.
Freeze after baking. To freeze after baking simply follow the instructions, let cool to room temperature, then cover with foil and freeze. Reheat covered with foil until warmed through.

FAQs about Chicken Enchiladas

What do you put inside enchiladas?

This recipe makes the best enchilada filling. You can add beans, sour cream, extra cheese, chopped onions, etc.

Why are my chicken enchiladas soggy?

Make sure to bake them uncovered to keep the tortillas from becoming soggy.

Which Mexican cheese is best for enchiladas?

We usually choose a Mexican cheese blend or sharp cheddar. Cotija is also a delicious option.

What is the best canned enchilada sauce?

You can make your own, but I prefer to save time and use canned. I like Whole Foods brand enchilada sauce and hatch organic sauce. We use mild for our kids.

Easy Chicken Enchiladas Recipe

The best chicken enchilada recipe! These easy chicken enchiladas have the most delicious shredded chicken filling and are one of our favorite meals. Follow our step-by-step instructions and watch the video to learn how to make enchiladas!

Course Main Course

Cuisine Mexican

Prep Time 15

Cook Time 3 20

Total Time 3 35

Servings Servings

Calories 231kcal

Author Laura

Equipment

Ingredients

Chicken Enchilada Filling:

2 lbs. chicken breasts
1 cup onion finely diced
¼ cup honey
¼ cup water or chicken broth
¼ cup lime juice
½ cup salsa
1 TBS minced garlic
1 tsp chili powder
1 tsp ground cumin
1 tsp paprika
½ tsp fine sea salt
19 oz enchilada sauce divided
1 cup cheddar cheese
½ cup black olives sliced
½ cup corn fresh or frozen & thawed

Chicken Enchiladas

8 tortillas flour or corn
1 ½ cups cheddar cheese

US Customary – Metric

Instructions

Cook chicken:

In the container of a slow cooker, combine honey, water, lime juice, salsa, garlic, spices and onion. Add chicken breasts and turn to coat
Cook on high for 3 hours or low for 6 hours, or until chicken shreds easily with a fork.
Shred the chicken, then turn off the crockpot and return the shredded chicken to the sauce in crockpot. Loosely cover and let cool slightly.

Make the Filling:

In a large bowl, combine cooled chicken plus any remaining crockpot sauce, 1 cup Cheddar cheese, black olives and corn.

Assemble the Enchiladas

Preheat oven to 350 degrees F. Lightly grease a 9×13” baking dish.
Pour ½ cup enchilada sauce in the bottom of the prepared baking dish.
Add just over ½ cup of filling to the center of a tortilla. Roll tightly and place in the baking dish. Repeat with 7 remaining tortillas and the rest of the filling, arranging them in a single layer in the prepared baking dish.
Pour remaining enchilada sauce over rolled tortillas and spread evenly.
Sprinkle remaining 1 ½ cups cheese evenly over tortillas.
Bake in the preheated oven for 20 to 30 minutes, or until the cheese is melted and the sauce is bubbly.
Let cool slightly then serve warm with your favorite toppings (salsa, guacamole, sour cream, etc.)

Video

Notes

Ingredient notes & substitutions

Chicken breasts. Use boneless, skinless, free-range chicken breasts for the best results.
Onion. Choose your favorite onion variety, our favorites include sweet onions and red onions.
Honey. this is the secret ingredient that makes this the best chicken enchilada recipe ever. I don’t recommend making substitutions or omitting the honey.
Water. Chicken broth can be used in place of water if desired.
Lime Juice. Freshly squeezed or bottled both work well in this recipe.
Salsa.Choose your favorite salsa (or use homemade salsa). We use a mild variety because I’m cooking for kids, but if you like heat use medium or spicy.
Spices. I use my favorite spice blend to make these chicken enchiladas. You can substitute 1 1/2 TBS taco seasoning if preferred.
Enchilada sauce. choose your favorite enchilada sauce or make your own. I prefer red, but green sauce works too.
Cheddar Cheese. In my opinion, the sharper the better! You can use a Mexican blend cheese if you prefer.
Black olives. Another key ingredient, I don’t recommend omitting but you can if you must.
Corn. Fresh corn cut off the cob, or frozen corn that has been thawed can be used in this recipe.
Tortillas. Flour or corn tortillas both work well. Corn is a great gluten-free option. We prefer the taste and heartiness of flour tortillas.

How to store Chicken Enchiladas

Store leftover enchiladas in an airtight container in the refrigerator for up to 5 days.

To freeze

There are two ways to freeze these easy chicken enchiladas:

Freeze before baking. To freeze before baking simply assemble the enchiladas, cover tightly with plastic wrap then foil, and freeze. To bake from frozen remove the plastic wrap. Bake covered in aluminum foil until the filling is bubbly, then remove the foil and bake until cheese is melted.
Freeze after baking. To freeze after baking simply follow the instructions, let cool to room temperature then cover with foil and freeze. Reheat covered with foil until warmed through.

Nutrition

The photos in this post were taken by Jamie from Dishing Out Health!

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Balsamic Slow Cooker Pot Roast

Laura — Fri, 27 Nov 2020 22:00:57 +0000

This balsamic slow cooker pot roast is an easy, healthy make-ahead main dish recipe that takes 5 minutes to prepare (no browning required). This crock pot roast is my go-to dish for holiday entertaining.

This balsamic slow cooker pot roast is the most delicious crock pot roast I’ve ever had! It’s healthy (allergy-friendly), and can be prepared and cooked overnight in the slow cooker.

I usually start this roast cooking just before I go to bed on Christmas Eve (or the night before any holiday or hosting a meal). Then, when it is finished cooking in the morning, I shred it, make the gravy, and then reheat everything when it’s dinner time – making the holiday meal very low-stress so I can enjoy every moment with my family.

Slow Cooker Pot Roast: Ingredients & Substitutions

There are only a few simple ingredients in this crock pot roast recipe, but here are some potential substitutions.

Olive Oil. Any neutral oil can be used in place of olive oil – suggestions include avocado oil and canola oil.
Honey. Maple syrup is a great substitute for honey.
Honey Mustard. Sub your favorite mustard variety if desired: Dijon, regular yellow, spicy brown, etc.
Beef Broth. You can use chicken or vegetable broth but I highly recommend beef broth as it yields the best flavor! I keep this beef base on hand to make broth for this recipe.
Balsamic Vinegar is an ingredient I splurge on. A high-quality balsamic vinegar should be thick and naturally sweet. If your vinegar pours like water instead of syrup and tastes sour then you do not have a quality product and your recipe will not turn out as delicious.

How to Make Slow Cooker Pot Roast

Let’s walk through the steps in making the best, easy slow cooker pot roast recipe and answer some commonly asked questions! Don’t forget to watch the video.

Combine the rub ingredient sin a small bowl and stir until they’re evenly combined.

Next, place the pot roast in the low cooker and brush or rub olive oil all over it. Then use your hands to spread the rub over the roast, pressing it down so it sticks.

In a small bowl, whisk together sauce ingredients.

Then pour the sauce over the crock pot roast.

Cook on low for 8-10 hours, occasionally spooning more sauce over the roast, until it is very easily shredded with a fork.

Once the meat is finished cooking, shred it with two forks and return to the sauce to cook on low for another hour. This helps the shredded meat absorb the flavor even more.

Make the Gravy

I prefer to separate the sauce from the meat to strain and thicken it for serving. However you can simply add thickener to the slow cooker towards the end of cooking time if you prefer.

Remove the meat from the sauce and strain the sauce through a fine mesh strainer into a large bowl (do not pour it down the drain)! Then, transfer sauce to a saucepan and whisk in the thickener. Cook on medium heat, stirring constantly. until sauce becomes thick.

Serve

Pour one-fourth of the thickened sauce over the meat and transfer the rest to a serving dish (gravy boat, small pourer, etc.) for serving.

Serve it with your favorite side dishes, bread or vegetables!

Store/Freeze

Store any leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to two months.

To Cook Overnight

Prepare the roast according to the recipe instructions. Begin cooking on low in the slow cooker when you go to bed at night. In the morning, when the roast is fork-tender, shred it and transfer the meat to a 9×9″ baking dish or a casserole dish with a lid.

Add a little bit of the reserved liquid, and store the meat, covered, in the fridge until it’s almost time to eat. Then when you’re ready to eat simply warm the meat, covered, in the oven at about 325 degrees until it’s warmed through!

Keep the sauce covered in a small saucepan until you are close to ready to eat. Follow the recipe instructions to make/thicken the sauce, then use according to the recipe.

Slow Cooker Pot Roast FAQs

Do you have to brown a roast before putting it in the crockpot?

No! That’s another beautiful thing about this balsamic pot roast recipe, there is no need to brown it before putting it in the slow cooker!

Does Pot Roast get more tender the longer it cooks?

Yes, do not rush this pot roast. Let it cook low and slow for the most tender result.

Can I freeze pot roast?

Yes, leftovers of this recipe freeze very well. Put them in an airtight container in the freezer for up to 2 months.

Balsamic Slow Cooker Pot Roast

Course Main Course

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 5

Cook Time 12

Total Time 12 5

Servings Servings

Calories 306kcal

Author Laura

Cost $15

Equipment

Ingredients

2 pounds boneless Chuck Roast
1 Tablespoons olive oil

Rub:

1 teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon sea salt
½ teaspoon black pepper

Sauce:

½ cup balsamic vinegar
2 Tablespoons honey
1 Tablespoon honey mustard
1 cup beef broth
1 Tablespoon cornstarch

US Customary – Metric

Instructions

Generously grease the bowl of your slow cooker. Set aside

Make The Rub

In a small bowl, mix together garlic powder, onion powder, sea salt and pepper. Set aside.

Make the Sauce

In a medium bowl whisk together balsamic vinegar, honey, mustard and beef broth. Set aside.

Assemble

Put the roast in the container of your slow cooker and coat it in the olive oil either with your hands or a silicone pastry bruch.
Evenly sprinkle the roast with the rub, pressing it into the meat so it sticks.
Pour the sauce over roast and turn your slow cooker onto low.

Cook

Cook on low for 8-10 hours, occasionally spooning more sauce over the roast, until it is very easily shredded with a fork.
Shred and continue cooking on low for another 1 hour.

Make Gravy & Serve

Just before you are ready to serve, remove the meat from the sauce and strain the sauce through a fine mesh strainer into a large bowl (do not pour it down the drain)!
Transfer sauce to a saucepan and whisk in 1 Tablespoon cornstarch.
Cook on medium heat until sauce becomes thick.
Pour ¼ of the thickened sauce over the meat and save the rest for people to spoon on when you serve!
Enjoy.

Video

Notes

To Cook Overnight

Keep the sauce covered in a small saucepan until you are close to ready to eat. Follow the recipe instructions to make/thicken the sauce, then use according to the recipe.

Store/freeze

Store any leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to two months.

Ingredient Substitutions

Olive Oil. Any neutral oil can be used in place of olive oil – suggestions include avocado oil and canola oil.
Honey. Maple syrup is a great substitute for honey.
Honey Mustard. Sub your favorite mustard variety if desired: Dijon, regular yellow, spicy brown, etc.
Beef Broth. You can use chicken or vegetable broth but I highly recommend beef broth as it yields the best flavor! I keep this beef base on hand to make broth for this recipe.
Balsamic Vinegar is an ingredient I splurge on. A high-quality balsamic vinegar should be thick and naturally sweet. If your vinegar pours like water instead of syrup and tastes sour then you do not have a quality product and your recipe will not turn out as delicious.

Nutrition