I LOVE my crockpot! I always have; I just never got into slow cooking very much, and when I did, I always made the same thing in it: my Grandmother’s Crockpot Spareribs. They are pretty incredible and one of my husband’s favorite meals. And they’re SO stinkin’ easy!

So, one day when I was talking to my very good friend, Tina, about the crockpot, she told me about this gem. This slow cooker pot roast is perfect for Sunday’s family dinner or when you have a long day away from home!

The Best Crock Pot Roast Recipe

To me, classic comfort food is a beef roast waiting for me on the counter when I walk in the door after work. Sometimes I throw baby carrots or red potatoes in with the beef, while other times, I serve it with an easy bagged salad. If I have time, I’ll serve it with some Copycat Texas Roadhouse Rolls or Asiago Herb Biscuits.

I love it when you walk in the door, and that aroma hits you and makes your mouth water, promising a delicious meal centered around that succulent beef roast! You only need a handful of simple ingredients plus 15 minutes to prep this crockpot roast for tonight’s dinner!

What is the best cut of meat for a perfect pot roast?

I recommend that you buy a boneless bottom round roast, also called a rump roast, for this recipe. You could also use a boneless chuck roast. Both are tough pieces of meat, so they hold up under the long cooking time you need for slow cooker recipes.

Crockpot Pot Roast Ingredients

Here’s what you’ll need to make the best pot roast:

• Boneless bottom round roast (Mine weighed about 3.5 pounds)
• Montreal Steak Seasoning (or you can use salt and freshly ground pepper)
• All-purpose flour
• Vegetable oil (you can also use olive oil)
• Large yellow onion, sliced
• Minced garlic
• Boiling water
• Better Than Beef Bouillon paste (see note below)
• 1 can cream of mushroom soup (do not mix with water, that’s what the boiling water is for)
• 1 envelope Lipton Beefy Onion Soup Mix
• Carrots, peeled and cut into chunks
• Large baby yellow potatoes, cut in half
• Fresh rosemary
• Fresh thyme

Note: If you choose not to use the bouillon base, 1 1/3 cups of beef broth can be substituted for the base and boiling water. 

The exact amounts you’ll need of each ingredient can be found in the recipe card below.

How to make a Slow Cooker Beef Roast

1. Spray the inside of an 8-quart slow cooker with nonstick cooking spray and set to low.
2. Place the potatoes, carrots, sliced onion, and minced garlic into the bottom of the pot.
3. Season the entire roast with the Montreal Steak seasoning then coat it in flour. Coating the roast in the flour will help it brown and seal in the flavor as it cooks.
4. In a large skillet, heat the vegetable oil over medium-high heat and brown the meat on all sides, about 3 minutes per side. Place the roast into the crockpot so that the fatty side is on top.
5. In a medium mixing bowl, mix the boiling water and the 1 ½ teaspoons bouillon paste. Whisk in the can of mushroom soup and Worcestershire sauce.
6. Pour the beef broth mixture over the roast and vegetables. Sprinkle the Lipton Soup Mix over the roast and add the fresh herbs: sprigs of rosemary and thyme.
7. Cover the crockpot with a lid and cook on low for 6-8 hours. The roast should be fork tender, meaning it’s tender enough to easily break apart when it is done. 

Serve with the creamy gravy on the side(directions below)!

Can I cook this Crockpot Roast on high heat?

For best results, cook low and slow. You will get the best flavor and tenderness this way. If you’re in a time crunch, you can cook this on high heat for 4-6 hours.

How else can I cook this roast?

You can make a small roast in a pressure cooker or Instant Pot. It takes about 60-90 minutes. This recipe will work perfectly in the pressure cooker!

Another option is to cook it in the oven. Growing up, my mom always made pot roast in the oven, cooking it for 3-4 hours at 350 degrees. Try this Dutch Oven Pot Roast from The Seasoned Mom.

How do I cook the vegetables with Crockpot Pot Roast?

For even cooking, make sure to cut your vegetables into even pieces. Place firm, slow-cooking vegetables like potatoes and carrots at the bottom of the crockpot and pile the meat on top. If you use more delicate vegetables, add them to the top of your roast before cooking.

How do I thicken the cooking liquid to make gravy?

Pot roast gravy might be my favorite kind of gravy! It’s the best part of this meal! The gravy is easy to make from the pan drippings and is so savory and delicious. Here’s how to make it:

• STRAIN: Pour the pan drippings from your cooked pot roast through a strainer to remove any meat pieces or other solids. Then pour the broth into a small saucepan.
• THICKEN: Remove 3 tablespoons of the broth and transfer them to a small bowl. Next, add 2 ½ tablespoons of cornstarch and whisk until well blended. This is called a slurry and acts as a thickener for the gravy.
• SIMMER: Bring the broth in the skillet to a simmer, then whisk in the cornstarch slurry. Cook until thickened, about 1-2 minutes.
• SEASON: Taste and adjust the flavor to your liking with garlic powder, salt, and pepper. I like to add a dash of Worcestershire sauce too. 
• SERVE: Serve the gravy over pot roast. It’s also delicious on your pot roast veggies or mashed potatoes!

How do I store leftover Pot Roast?

Keep any leftover roast in an airtight container in the refrigerator with some of the cooking juices to help keep the meat tender. The roast will be good for 2-3 days.

The leftover roast also freezes well! Store it in individual containers along with some of the cooking liquid to use for lunch. When you’re ready to reheat it, thaw it in the microwave, then warm it in a saucepan over low heat, stirring regularly. You can add a splash or two of beef broth if needed.

If you love my Slow Cooker Pot Roast Recipe, try one of these recipes:

• Try this Slow Cooker Chili Beer Pot Roast – an easy dinner made in the slow cooker, this hearty pot roast is great served over noodles or rice.
• When you need a hearty yet simple family-friendly meal, this delicious Beef Ragù recipe made with tender beef, homemade pasta sauce, and pappardelle checks all the boxes!
• Have some leftover roast Beef? Make the Ultimate Grilled Cheese Roast Beef – slices of tender roast beef, tomato, arugula and spinach, caramelized onion, and plum chutney between layers of shredded Wisconsin cheddar and gouda cheeses melted to perfection on Rye bread.

Looking for More Slow Cooker Recipes?

I have a whole section of Slow Cooker Recipes here on the blog. Here are some of my favorite recipes:

I love making Crockpot BBQ Root Beer Shredded Chicken Sandwiches for tailgating parties or other occasions when I know I have a crowd to feed!

This Spicy Orange Pork Roast is another delicious slow cooker recipe that hits the spot after a long day away from home!

Slow Cookers are great for appetizers too! Next time you need to bring a dish to a party, make this delicious Slow Cooker Buffalo Chicken Dip and you’ll be the favorite guest!

I also love these Chicken Enchilada Bites– made in a slow cooker and served in Tostitos scoops, they are the perfect party bite!

What will you make in your crockpot tonight?

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Crockpot Pot Roast

There's nothing better than this Crockpot Pot Roast smothered in a gravy with carrots and potatoes waiting for you in the crockpot after a long day! This tasty and hearty meal takes little prep, too!

Course Dinners

Cuisine American

Keyword Crockpot Pot Roast

Prep Time 20 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 6 Servings

Calories 507kcal

Author Lynne Feifer

Ingredients

• 3 pound boneless bottom round roast
• 2 teaspoons Montreal Steak Seasoning Can substitute 1 ½ teaspoons salt and ½ teaspoon of pepper.
• 1 tablespoon all-purpose flour
• 1-2 tablespoon vegetable oil
• 1 large onion sliced
• 2 cloves garlic minced
• 1 ⅓ cup boiling water *See Note
• 1 ½ teaspoons Better Than Beef Bouillon paste
• 10.5 ounces cream of mushroom soup
• 1 tablespoon Worcestershire Sauce
• 1 pound carrots peeled and cut into chunks
• 24 ounces baby yellow potatoes large ones cut in half
• 1 envelope Lipton Beef Onion Soup Mix
• 2 sprigs fresh rosemary
• 4 springs fresh thyme

Instructions

• Spray the inside of an 8 quart slow cooker with cooking spray and set to low.
• Place the potatoes, carrots sliced onion, and minced garlic into the bottom of the pot.
• Season the entire roast with the Montreal Steak seasoning then coat it in flour. Coating the roast in the flour will help it brown and seal in the flavor as it cooks.
• In a large non-stick skillet, heat the vegetable oil over medium-high heat and brown the meat on all sides, about 3 minutes per side. Place the roast into the crockpot so that the fatty side is on top.
• In a medium mixing bowl, mix the boiling water and the 1 ½ teaspoons bouillon paste. Whisk in the can of mushroom soup and Worcestershire sauce.
• Pour the beef broth mixture over the roast and vegetables. Sprinkle the Lipton Soup Mix over the roast and add the sprigs of rosemary and thyme
• Cover the crockpot with a lid and cook on low for 6-8 hours. The roast should be tender enough to easily break apart when it is done. Serve with gravy on the side.

Notes

• If you choose not to use the bouillon base, 1 1/3 cups beef broth can be substituted for the base and boiling water. 
• You can cook this on high for 4-6 hours, but I encourage you to cook it low and slow as it will be more tender.

Nutrition

Serving: 1serving | Calories: 507kcal | Carbohydrates: 39g | Protein: 57g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 143mg | Sodium: 1119mg | Potassium: 1677mg | Fiber: 6g | Sugar: 6g | Vitamin A: 12686IU | Vitamin C: 31mg | Calcium: 115mg | Iron: 7mg

This post was originally published May 7, 2012. It has been updated in format and with pictures on July 3, 2024.

The post Crockpot Pot Roast appeared first on 365 Days of Baking.

Slow Cooker recipes make everything easier, am I right? This meal is pretty simple. Basically, all you need to do is put everything in the Crock Pot and wait, similar to this Crockpot Pot Roast. Even though you will need to cook the ground beef over the stove first, this recipe does make the BEST sloppy joes, and it’s so much better than using canned sauce!

It helps contain the mess that is Sloppy Joes, too! Although I admit, the mess completes the meal, even if the family does go through an above-average amount of paper towels when you serve them!

Tips for Perfect Homemade Sloppy Joes

For a few extra tips, make sure to remember these things when you’re making the Sloppy Joes!

• Spice it up however, you like it. Of course, I’m the one who doesn’t want anything to do with spicy food. Siracha or red pepper flakes give the Sloppy Joes a great kick.
• Embrace the mess! Just make sure there are paper towels or baby wipes within arm’s reach of you and your kids! You’ll thank me later.
• I don’t always do this, but using a toasted bun helps everything stay together better, and it tastes delicious! Pop buns in the toaster on the bagel setting or just put them under the broiler for a few minutes.

Ingredients for Slow Cooker Sloppy Joes

• Ground Beef: I use lean ground beef, but you can use any kind, or substitute ground turkey instead.
• Olive Oil: for sauteeing the vegetables.
• Chopped Onions and Green Peppers: these add lots of flavor to your ground beef mixture.
• Crushed Tomatoes, Barbecue Sauce, and Ketchup: these ingredients form the base of your sloppy joe sauce.
• Cornstarch: for thickening
• Worcestershire sauce, garlic powder, salt, and ground black pepper: these add flavor to the sauce.
• Shredded Colby Jack cheese: if desired, use the cheese for topping the sandwiches, or a slice of cheese works just as well.

See the recipe card below for exact amounts and directions!

How to make Sloppy Joes in a Slow Cooker

1. First, on the stove top, heat some olive oil in a large skillet over medium heat. Add the chopped onion and green peppers and sauté until soft, about 3-5 minutes.
2. Next, add the ground beef and cook it until browned through. Place this ground beef mixture into the slow cooker.
3. Now, add the can of crushed tomatoes, barbecue sauce, ketchup, 2 tablespoons of cornstarch, and the seasonings as directed. Stir until all these ingredients are completely combined.
4. Cover and cook on low for 3-4 hours, stirring occasionally. If you feel the mixture is too runny, use the remainder of the cornstarch (2 tablespoons) mixed with 2 tablespoons of water to form a slurry, add it about 45 minutes before serving, and stir well. We like ours on the thicker side.
5. Serve the sloppy joes on hamburger buns topped with shredded Colby Jack cheese. The cheese is optional but takes these delicious slow cooker sandwiches to the next level!

FAQs

Do I have to brown the meat first?

It’s best to brown and crumble the ground beef on the stovetop before adding it to the crockpot. It gives you the best flavor when you have that brown, almost seared flavor from the beef.

How do I store leftover Sloppy Joes?

Let the meat cool completely, then transfer it to an airtight container and place it in the fridge. It will keep for 3-4 days.

Reheat individual portions in the microwave, or you can heat it on the stovetop in a saucepan until warm throughout. I actually think this sloppy joes recipe tastes even better the next day!

Can you freeze Sloppy Joe meat?

Yes, this meat freezes well. Place it in a freezer bag (or freezer-safe container) and lay it flat in the freezer. Store it for up to a month.

Thaw it in the refrigerator overnight before reheating.

What should I serve with Slow Cooker Sloppy Joes?

Sloppy joes go really well with a side of your favorite potato chips and a salad or serve it with this yummy potato salad!

More Sandwich Recipes

Easy sandwich recipes are a must for busy weeknights when you need quick and easy dinners! Here are some recipes you should try next time:

• Slow Cooker Chicken Sandwiches
• Easy Meatball Sub Sandwiches
• Ham and Cheese Party Sandwiches
• Crockpot BBQ Root Beer Chicken Sandwiches

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Slow Cooker Sloppy Joes

These Slow Cooker Sloppy Joes are the perfect dinner for a busy weeknight or any night. With fresh ground beef and a tangy sauce, they’re sure to please!

Course Main Course

Cuisine American

Keyword Sloppy Joes

Prep Time 15 minutes minutes

Cook Time 3 hours hours 15 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 8 servings

Calories 409kcal

Author Lynne Feifer

Ingredients

• 2 lbs. Lean Ground Beef
• 2 tablespoons olive oil
• 2 medium onions chopped
• 2 green peppers seeded, and chopped
• 28 ounces crushed tomatoes
• 18 ounces barbecue sauce
• 1 ½ cups ketchup
• 4 tablespoons cornstarch divided
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Instructions

• In a large skillet, heat the olive oil over medium heat.
• Add onion and green peppers and saute until soft, about 3 – 5 minutes.
• Add ground beef and cook until browned.
• Place contents of skillet into your slow cooker.
• Add the can of crushed tomatoes, barbecue sauce, ketchup, 2 tablespoons of the corn starch, Worcestershire sauce, garlic powder, salt and pepper.
• Stir until completely combined.
• Cook on low for 3 hours, stirring occasionally. If you feel the sauce is still too thin, mix the remaining two tablespoons of cornstarch with one tablespoon of water. Add it to the slow cooker about 45 minutes before you're ready to serve them.
• Serve on hamburger rolls topped with shredded Colby/Jack cheese, if desired.

Nutrition

Serving: 1serving | Calories: 409kcal | Carbohydrates: 54g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 1447mg | Potassium: 1073mg | Fiber: 4g | Sugar: 37g | Vitamin A: 700IU | Vitamin C: 38mg | Calcium: 84mg | Iron: 5mg

This post was originally published June 18, 2015. It has been updated in format and with pictures on May 29, 2024.

The post Slow Cooker Sloppy Joes appeared first on 365 Days of Baking.

This recipe came about when I was looking for a dinner I could make in the crock pot. I LOVE that thing, don’t you? Our son had a track meet in the afternoon, so there was no telling when we’d be home. I wanted a meal that would be finished when we walked in the door and one that would also be ready whenever those who hadn’t gone to the track meet were ready to eat.

I found this chicken recipe and put my own spin on it. The major change is that I decided to go with root beer instead of regular beer because I love the sweetness the soda brings to the meat. 

Recipe Notes

You DEFINITELY need to add the cheese, caramelized onions, and cilantro to these BBQ chicken sandwiches. The chicken is delicious on its own, but please believe me when I say that the toppings take this sandwich over the top!

This recipe makes enough onion topping for about five sandwiches, so you may want to double or triple it if you really like caramelized onions or need a big batch to feed a large crowd. I like my onions really quite brown, close to burnt, but it’s a matter of personal preference, so keep an eye on them. They’ll be done when you decide they are.

Ingredients for Shredded Chicken Sandwiches

This ingredient list includes all the seasonings as well as the toppings you need to make these tasty sandwiches!

• 3 pounds boneless, skinless chicken breasts
• 1 tablespoon onion powder
• 1 table paprika
• 1 teaspoon garlic powder
• 1 teaspoon Old Bay seasoning
• ¾ teaspoon salt
• ½ teaspoon pepper
• 12 ounces chili sauce
• 16 oz. Root Beer
• 18 oz. Barbecue sauce
• 8 sandwich rolls or hamburger buns
• 2 cups shredded cheddar / Monetary Jack cheese divided
• caramelized onions (see below)
• fresh cilantro or parsley for garnish if desired

Caramelized Onions

• 2 tablespoons butter
• 2 large onions, sliced and separated into rings
• 2 cloves garlic, minced

How to make Slow Cooker Root Beer Chicken

This easy crockpot recipe for shredded chicken cooks low and slow in the slow cooker all day, making it perfect for tailgate parties during football season or for parties and potlucks!

Caramelize the Onions

1. First, melt butter over medium-high heat in a medium skillet. Add the sliced onions and minced garlic.
2. Saute the onions until translucent. Then reduce to low heat, cover, and cook for up to 30 minutes or until desired doneness. Stir occasionally to keep the onions from burning.

Note: You can use any type of onion for caramelizing. Red onions, yellow onions, and Vidalia onions all work, but have slightly different flavors.

Shredded Chicken

1. First, pour the root beer into the slow cooker bowl. Add barbecue sauce and chili sauce, then mix well.
2. In a small bowl, combine onion powder, paprika, garlic powder, Old Bay seasoning, salt, and pepper. Spread the seasoning mix generously on each boneless chicken breast and place them in the crockpot.
3. Cover and cook on low for 6 hours. Then remove the chicken and shred it with two forks (or use my shredding tip below!)
4. Return the chicken to the crock pot and mix it thoroughly with the barbecue sauce. Cook the root beer chicken for another 15-30 minutes so the chicken can absorb the sauce.
5. Serve the shredded chicken on a toasty bun or roll. Cover the chicken with about ¼ cup of cheese, then add the caramelized onions and fresh cilantro or parsley. Enjoy!

How to Shred Chicken using a Stand Mixer

If you have a stand mixer, it’s easy to shred chicken with it! Place the warm, cooked chicken in the bowl and fit it with the paddle attachment. Add a small amount of cooking liquid, then turn the mixer on low. The chicken will shred easily! Just be careful not to over-shred, as it will pulverize the chicken if the speed is too high or you shred it for too long.

What should I serve with Root Beer Shredded Chicken Sandwiches?

• This root beer chicken goes well with your favorite potato chips and a side salad.
• Serve it with potato salad: I love this Loaded Red Potato Salad and this Copycat Chick-fil-A Potato Salad!
• Pair it with a cup of soup, like this Easy Instant Pot Tomato Basil Soup or Homemade Chicken Noodle Soup.

How much Shredded Chicken do I need per person for sandwiches?

Plan on about 1/4-1/3 pound of shredded root beer chicken per sandwich. Of course, people may pile on more, but with the extra toppings, you don’t need much more than that.

How many sandwiches will this recipe for Root Beer Chicken make?

Each pound of chicken breast will serve 2-3 people, so this recipe will serve 6-9 people.

How do you store leftover Shredded Chicken?

Once the chicken has cooled completely, store it in an airtight container or freezer bag in the refrigerator for up to 4 days. Don’t drain the sauce- you’ll want it to help keep the chicken moist and flavorful. I think the sandwiches taste even better the next day!

Can you freeze Root Beer Slow Cooker Shredded Chicken?

For longer storage, you can freeze shredded root beer chicken in an airtight container or freezer bag for up to 3 months. Thaw it in the refrigerator overnight, and then reheat it on the stovetop in a saucepan over medium heat, stirring occasionally until warm throughout.

More Ways to Use Shredded Chicken

This Slow Cooker Buffalo Chicken Dip uses shredded chicken. You can use canned chicken breast, or you can use leftover pre-cooked chicken, or even rotisserie chicken!

This easy Buffalo Chicken Cheese Ball appetizer with three different kinds of cheese, shredded chicken, and Buffalo sauce will delight all the senses at your next Game Day, tailgate party, or family reunion! Serve it with Ritz crackers, fresh veggies, pita chips, and more!

Another way to make Slow Cooker Chicken Sandwiches is with barbecue shredded chicken served on a Kaiser roll with melted cheese, coleslaw, and onion strings! 

Miso Chicken Salad is an easy and flavorful option for your standard chicken salad. Made with shredded chicken, miso, fresh ginger, mayo, and other simple ingredients, it might just become your new favorite.

Do you Love Crockpot Meals?

If you’re looking for more easy meals to make in the slow cooker, try one of these next time:

• Crockpot Pork Ragu
• Crockpot Spare Ribs
• Crockpot Pot Roast
• Crockpot Taco Chicken
• Slow Cooker Chili Beer Pot Roast
• Slow Cooker Carne Asada Taco Boats
• Slow Cooker Beef Chili Verde
• Slow Cooker Sloppy Joes

Which one is going on your menu board this week?

I used to rate everything I baked on a scale of 1-4 with 4 being the best and these Crockpot BBQ Root Beer Shredded Chicken Sandwiches earned 4 rolling pins! Mr. 365 absolutely LOVED them. So did the rest of the family.

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Crockpot BBQ Root Beer Chicken

Use the crockpot to make these mouthwatering BBQ Shredded Chicken Sandwiches for a perfect and easy dinner! Top them with melted cheese, caramelized onions, and cilantro to make them even more tasty.

Course Main Course

Cuisine American

Keyword Shredded Chicken Sandwiches

Prep Time 15 minutes minutes

Cook Time 6 hours hours 30 minutes minutes

Total Time 6 hours hours 45 minutes minutes

Servings 8 servings

Calories 697kcal

Author Lynne Feifer

Ingredients

• 3 pounds boneless, skinless chicken breasts
• 1 tablespoon onion powder
• 1 table paprika
• 1 teaspoon garlic powder
• 1 teaspoon Old Bay seasoning
• ¾ teaspoon salt
• ½ teaspoon pepper
• 12 ounces chili sauce
• 16 ounces Root Beer
• 18 ounces Barbecue sauce
• 8 sandwich rolls
• 2 cups shredded cheddar / Monetary Jack cheese divided
• caramelized onions recipe below
• fresh parsley or cilantro for garnish if desired

Caramelized onions

• 2 tablespoons butter
• 2 large onions sliced and separated into rings
• 2 cloves garlic minced

Instructions

Caramelized onions

• In a medium skillet, melt butter over medium-high heat. Add onions and garlic. 
• Saute until translucent. Reduce heat to low, and cover and cook for up to 30 minutes, or until desired doneness. Stir occasionally. 

Shredded Chicken

• Pour the root beer into the crockpot. Add barbecue and chili sauces, and mix well.
• In a small bowl, combine onion powder, paprika, garlic powder, Old Bay seasoning, salt, and pepper. Spread seasoning mix generously on each chicken breast and place in crockpot.
• Cook on low for 6 hours, remove the chicken and shred with two forks. Return chicken to crockpot. Mix it thoroughly with the barbecue sauce, and cook for another 15-30 minutes until sauce is more absorbed. 
• Divide chicken among rolls, cover with about 1/4 cup of cheese, add caramelized onions, and sprinkle with fresh parsley. 

Nutrition

Serving: 1serving | Calories: 697kcal | Carbohydrates: 77g | Protein: 51g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 2170mg | Potassium: 1114mg | Fiber: 4g | Sugar: 36g | Vitamin A: 1293IU | Vitamin C: 12mg | Calcium: 314mg | Iron: 4mg

This post was originally published April 25, 2012. It has been updated in format and with photos on February 21, 2024.

The post Crockpot Shredded Chicken Sandwiches appeared first on 365 Days of Baking.

I am proud to be partnering with Mirum to bring you this post. As always, all opinions are 100% my own. 

It’s football season, and that means it’s the time of year for tailgating, parties, and all-around good fun! Planning a game day party can be daunting, especially if you’ll be taking it to the actual game. You need to come up with tailgate food ideas, coordinate who’s bringing what, make a list of items you need to bring, and pack everything.

That’s why this best buffalo chicken dip recipe is a perfect choice since you can make it ahead of time and just keep it warm in the slow cooker until you’re ready to serve it!

What equipment do I need to make this Slow Cooker Chicken Dip?

First and foremost, I think it goes without saying that you’ll need a slow cooker or Crockpot. I have a 2.5-quart Crockpot. I’ve found that it’s the perfect size for dip recipes like this one and my Beer Cheese Dip.

To shred the cheese, I use a cheese grater or food processor.

Use a spatula to stir the ingredients once in the Crockpot. It makes it so easy to scrape down the sides of the slow cooker and mix all of the ingredients together.

Ingredients for this Buffalo Dip Recipe

Gather the following simple ingredients to make this easy recipe:

• 1 ½ cups shredded cooked chicken
• 8 ounces cream cheese, room temperature
• 1 cup shredded cheddar cheese
• ½ cup Hellman’s Real Mayonnaise
• ½ cup blue cheese crumbles
• 1/3 cup buffalo sauce
• 2 green onions, chopped
• ½ teaspoon garlic powder
• Fresh Italian parsley, chopped (optional for garnish)

What kind of chicken should I use in this shredded chicken dip recipe?

I used the canned chicken that I also ordered online on Walmart.com. You can also use poached chicken breasts, leftover chicken, or even a rotisserie chicken like I used for this Buffalo Chicken Cheese Ball.

Can I substitute something else for the Blue Cheese?

If blue cheese isn’t for you, then I recommend using ½ cup of ranch dressing instead.

How to make Slow Cooker Buffalo Chicken Dip

First, spray your slow cooker bowl with cooking spray or use a liner for easy cleanup.

Next, combine all the ingredients except the parsley in the bowl of the crockpot. Cook it on low for 1 ½ hours. Then stir everything together and it’s ready to serve!

I like to keep it on the “Keep Warm” setting to keep that cheese nice and melty.

What should I serve with this buffalo chicken cheesy dip?

This delicious dip goes well with just about any snacky side. Here are some suggestions:

• Crackers (Ritz, Wheat Thins, Triscuits, etc.)
• Tortilla Chips
• Bagel Chips
• Pita Chips
• Carrot sticks
• Celery sticks
• Sliced Baguette
• Mini Naan Bread

Can I bake this Slow Cooker Buffalo Chicken Dip in the oven? 

YES! You can make this Buffalo Chicken Dip in the oven. Just preheat your oven to 350°F. Mix all ingredients in a large bowl and pour into a shallow 1-quart baking dish. Bake it for 20 minutes until mixture is heated throughout.

Stir and sprinkle with chopped parsley and additional green onions.

How do I store leftover Chicken Dip?

Once your buffalo chicken cools to room temperature, transfer leftover dip to an airtight container, then store it in the refrigerator for 3-4 days. Reheat in a saucepan or slow cooker to serve it again.

Can you freeze Buffalo Chicken Dip?

Yes, you can freeze this dip easily! Allow the dip to cool completely before transferring it into a freezer-safe dish or plastic bag. You can store buffalo chicken dip in the freezer for up to 3 months.

More Tailgate Recipes

Of course, you’ll need more appetizers and desserts so I’ve got more tailgate food recipe ideas. They’re also great at home for a Super Bowl party.

• Take this Taco Dip, and make sure you bring LOTS of tortilla chips for it AND the Buffalo Chicken Dip! No one wants to run out of chips!
• A fan favorite at our house are these Ham and Cheese Party Sandwiches. They’re so easy to make and super convenient to transport, too.
• Tailgate parties need plenty of finger foods, too, so remember to put those on the menu.
• All parties need desserts! Cookies are my go-to dessert. They’re easy to make, easy to take anywhere, and even easier to eat. You can never go wrong with a Chewy Chocolate Chip Cookie. 

Love that Buffalo Chicken?

I admit that buffalo sauce is a huge favorite of mine! Here are some other recipes I’ve made using that tangy sauce:

• Buffalo Chicken Meatballs
• Buffalo Chicken Spinach Alfredo
• Buffalo Chicken Salad
• Buffalo Chicken Cheese Ball

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Slow Cooker Buffalo Chicken Dip

This Slow Cooker Buffalo Chicken Dip is a great appetizer for your next game day tailgate party. It's a super easy, cheesy, no-bake Buffalo chicken recipe everyone loves and goes perfectly with chips, crackers, sliced veggies, and bread!

Course Appetizer

Cuisine American

Keyword Slow Cooker Buffalo Chicken Dip

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 6 servings

Calories 436kcal

Author Lynne Feifer

Equipment

• 2 quart slow cooker

Ingredients

• 1 ½ cup shredded cooked chicken
• 8 ounces cream cheese room temperature
• 1 cup shredded cheddar cheese
• ½ cup Hellmann's Real Mayonnaise
• ½ cup crumbled blue cheese
• ⅓ cup Buffalo sauce See NOTE below
• 2 green onions chopped
• ½ teaspoon garlic powder
• fresh Italian parsley, chopped for garnish, if desired

Instructions

• In a 2-quart slow cooker, combine the chicken, cream cheese, shredded cheddar cheese, Hellmann's Real Mayonnaise, blue cheese, Buffalo sauce, green onions, and garlic powder.
• Cook on low for 1½ hours.
• Serve with crackers, tortilla chips, carrots, celery, and/or a sliced baguette.

Notes

Feel free to add more or less Buffalo sauce according to taste. I do not like spicy food, so it was too much for me and for my husband who does, it was right on the edge. Don’t make it so hot your friends and family won’t enjoy it!

Nutrition

Serving: 1serving | Calories: 436kcal | Carbohydrates: 3g | Protein: 18g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 100mg | Sodium: 926mg | Potassium: 191mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 849IU | Vitamin C: 1mg | Calcium: 238mg | Iron: 1mg

This post was originally published September 28, 2019. It has been updated in format and with pictures on February 5, 2024.

Seriously, it’s GENIUS!!

I ordered all the Hellmann’s condiments I needed for our upcoming tailgate party.
The squeeze bottles are easy to hold, super convenient, and the perfect size for a party.
There’s also a lot less clean up – no extra utensils or bowls needed as when using jars.

I feel good about having Hellmann’s condiments on hand for family meals and gatherings with friends because they’re made with real ingredients and contain no high fructose corn syrup.
There isn’t even any refined sugar in Hellmann’s Real Ketchup! It’s sweetened with honey and doesn’t contain any artificial ingredients or preservatives. 
You’ll be proud to serve them as well.

The post Slow Cooker Buffalo Chicken Dip appeared first on 365 Days of Baking.

This beef dinner is so tender, and the buttery, creamy polenta is delicious! We had just a little bit of the meat left over, so it’s perfect to use for lunch the next day in a taco or two.

It’s easy, delicious, and great for a weeknight meal. I love how my slow cooker can just make dinners so much easier, don’t you?

What is Polenta?

Polenta is a kind of cornmeal porridge, often enriched with cream and butter. It has a lightly sweetened corn flavor and is one of my favorite Italian comfort foods. 

While it is made from ground cornmeal-like grits, the similarities stop there. Grits and polenta are different in everything from the type of corn used to the texture and flavor itself.

Polenta pairs perfectly with the beef roast in this chili verde dinner!

Ingredients for Beef Chili Verde

Gather together these ingredients to make this easy slow cooker meal:

• 2 tablespoons olive oil
• 2 ½ pounds boneless beef short ribs
• 16 ounces salsa verde (buy it from the grocery store or use my homemade version)
• 1 ½ cups beef broth
• 6 cloves minced garlic
• 2 teaspoons oregano
• 1 teaspoon cumin
• ¾ teaspoon dried mustard
• Juice from one lime
• ¼ cup thinly sliced red onion, plus more for garnish
• Fresh cilantro, chopped
• Plain Greek yogurt, optional

Ingredients for Polenta

Make this polenta with just a few simple ingredients!

• 2 cups beef broth
• 1 cup heavy cream
• 1 cup milk
• ½ teaspoon salt
• 1 cup instant polenta (you can use regular, but it takes longer to cook)
• 2 tablespoons unsalted butter

How to Make Beef Chili Verde in the Slow Cooker

This is an easy recipe that’s perfect for busy weeknights! Prep it in the morning and you’ll come home to a delicious meal!

1. First, in a large skillet over medium-high heat, warm two tablespoons of olive oil.
2. Season the ribs with salt and pepper on two sides and add them to a large skillet. Cook beef ribs, turning occasionally until brown on all sides.
3. Next, combine the salsa verde, beef broth, garlic, oregano, cumin, and mustard seed in the slow cooker. Add the short ribs and cover with the lid.
4. Cook on low for 6 – 8 hours.
5. About a half hour before serving, remove the ribs from the slow cooker and shred the meat with two forks. Then return the meat to the pot.
6. Add the lime juice and red onion slices or some homemade Quick Pickled Red Onions! Stir and cook for an additional half hour.

Meanwhile, make the polenta!

How to make Polenta

While traditional polenta is made by cooking cornmeal in salted water, we are going to use broth for added flavor that complements our meal. Feel free to use water or chicken broth instead.

1. In a large saucepan, combine the beef broth, heavy cream, and salt and bring to a boil over medium-high heat.
2. Slowly add the polenta, stirring constantly with a wooden spoon to prevent it from clumping.
3. Reduce heat to low and stir constantly until liquid has been absorbed, about 3 minutes for instant and 10 – 18 for regular.
4. Now, remove the polenta from the heat and add the butter. Stir until completely incorporated.

Place a helping of polenta onto a dinner plate or serving bowl. Top with the Beef Chili Verde and your favorite toppings!

FAQs

How do I store leftover Slow Cooker Beef Chili Verde?

Transfer any cooled beef to an airtight container and store it in the fridge for 3-5 days. It’s delicious the next day in warm flour tortillas or with rice and refried beans!

Can I use regular salsa instead of salsa verde?

To answer this question, you have to know the differences between salsas. Salsa roja, your “regular salsa,” is made primarily with red tomatoes and smoky roasted chili peppers. Salsa verde is made with tomatillos and often has jalapeno peppers, green chiles, and cilantro. It has a more tart, fresh flavor.

You could certainly use salsa roja in this dish, but the flavor profile would be much different. The spice level is about the same, so it’s all about personal preference!

What should I serve with this Beef Chili Verde Slow Cooker recipe?

I love this dish served with a dollop of plain Greek yogurt, chopped cilantro, additional red onion slices, and lime wedges. 

You could also serve it with tortilla chips, or forego the polenta entirely and serve this like a beef stew!

Can I cook Chili Verde on high heat instead?

While technically, you can make this on high heat for 3-4 hours, I don’t recommend it. The beef is much more tender when cooked low and slow!

Can I make this in an Instant Pot pressure cooker?

You can make beef chili verde in the pressure cooker very easily! 

Simply heat the oil and brown the short ribs in the pot, then add all the other chili verde ingredients to the pot. Then cover and pressure cook for 30 minutes. Let the pressure release naturally, then stir and serve the chili!

Can I freeze Beef Chili Verde?

Yes, you can easily freeze any leftovers in a freezer bag or other airtight container. Frozen beef chili will last for about 6 months in the freezer.

Thaw it in the fridge overnight, then reheat in a large pot over medium heat, stirring occasionally.

Try my other Slow Cooker Recipes!

There are so many delicious meals you can make in a crock pot! Try one of these favorite recipes next time:

• Crockpot Pot Roast
• Crockpot BBQ Root Beer Shredded Chicken
• Crockpot Pork Ragu
• Slow Cooker Carne Asada Taco Boats
• Slow Cooker Spicy Orange Pork Roast
• Slow Cooker Chili Beer Pot Roast
• Slow Cooker Sloppy Joes

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Keep an eye out for more of my easy recipes each week!

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Slow Cooker Beef Chili Verde

Make Slow Cooker Beef Chili Verde by cooking savory beef short ribs low and slow with spicy salsa verde. Serve this tender meat with creamy polenta and you’ve got yourself a restaurant-quality dinner.

Course Dinners

Cuisine American

Keyword Beef Chili Verde

Prep Time 15 minutes minutes

Cook Time 8 hours hours 15 minutes minutes

Total Time 8 hours hours 30 minutes minutes

Servings 6 servings

Calories 716kcal

Author Lynne Feifer

Ingredients

Beef Chili Verde

• 2 tablespoons olive oil
• 2 ½ lbs. boneless beef short ribs
• 16 ounces salsa verde
• 1 ½ cups beef broth
• 6 cloves minced garlic
• 2 teaspoons oregano
• 1 teaspoon cumin
• ¾ teaspoon dried mustard
• juice of one lime
• ¼ cup thinly sliced red onion plus additional for garnish
• freshly chopped cilantro
• plain Greek yogurt or sour cream optional

Polenta

• 2 cups beef broth
• 1 cup heavy cream
• 1 cup milk
• ½ teaspoon salt
• 1 cup instant polenta
• 2 tablespoons unsalted butter

Instructions

Beef Chili Verde

• In a large skillet over medium-high heat warm two tablespoons olive oil.
• Season the ribs with salt and pepper on two sides and add to skillet to brown on all sides,
• In the slow cooker, combine the salsa verde, beef broth, garlic, oregano, cumin, and dry mustard.
• Cook on low for 6 – 8 hours.
• A half hour before serving, remove the ribs from the slow cooker and shred with two forks.
• Return meat to pot.
• Add the lime juice and red onion slices. Stir and cook for an additional half hour.

Polenta

• In a large saucepan, combine the beef broth, heavy cream, milk, and salt, and bring to a boil over medium-high heat.
• Slowly add the polenta, stirring constantly to prevent it from clumping.
• Reduce heat to low and stir constantly until liquid has been absorbed, about 3 minutes for instant and 10 – 18 for regular.
• Add the butter and mix until completely incorporated.
• Place a helping of polenta onto a dinner plate or serving bowl. Top with the Beef Chili Verde, a dollop of plain Greek yogurt, chopped cilantro, additional red onion slices and lime wedges.

Nutrition

Serving: 1serving | Calories: 716kcal | Carbohydrates: 31g | Protein: 43g | Fat: 45g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 171mg | Sodium: 1410mg | Potassium: 1078mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1311IU | Vitamin C: 5mg | Calcium: 123mg | Iron: 5mg

The family really loved this dinner. Having never had polenta before, I really liked that creaminess with the beef and thought it the butteriness of it complemented the beef very nicely.

Using my old rolling pin rating system, this dinner earned 4 rolling pins. It’s easy, delicious and great for a weeknight meal. I love how my slow cooker can just make dinners so much easier, don’t you?

This post was originally published October 24, 2016. It has been updated in format and with pictures on January 24, 2024.

The post Beef Chili Verde Made in the Slow Cooker appeared first on 365 Days of Baking.

I’m excited for the big football games coming up, are you?

I also have two men here in the house who are over the moon excited.
See, they left about an hour ago to make the trip to Denver to see our beloved New England team.

Our son has been bouncing off the walls and so very talkative. It should be a long trip for dad in that case! haha
I have to admit that I’m just a wee bit jealous but, do much better watching the game on tv as opposed to being in the stands.

Yes, there’s something special about actually being there and experiencing it all, but all too often I find myself people watching more than I watch the game. It happens anytime we go to a sporting event. I just get a little sidetracked.

So, I’ll be in the warmth of our home here in Phoenix thinking of them in the chilly outdoors.

SAVE THESE ENCHILADA BITES TO YOUR FAVORITE PINTEREST BOARD!

I was at my local Albertsons the other day when I found myself thinking about Mexican food and specifically enchiladas. While I love making them, I wanted to figure out a way to make them into a finger food that the family could eat while snacking during the game.

These are the perfect bite-sized food. They have lots of flavor and when topped with that creamy enchilada sauce, have a little bit of a kick, and can fill you up in a hurry!
I was able to get all the ingredients I needed in that one trip to Albertsons. Score!

These are SO very easy to make, especially since the slow cooker is a large part of the process. This will allow you to do other things (like relax, haha) before your guests arrive and the game starts.

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These Chicken Enchilada Bites are a great appetizer to add to your game day menu. 
Tip: add the chicken to the tortilla shells just before serving otherwise they could become soggy. 

Finger foods are always perfect for parties. They’re fun to eat and you can put a bunch of different ones on your plate.
Want another hot and delicious appetizer? This Slow Cooker Buffalo Chicken Dip is can all be made and served in your slow cooker. Be sure you have lots of chips, crackers and sliced veggies on hand for dipping!

One of our party favorites is my Pepperoni Bread. I even love to make it during the week for dinner. It’s so easy to make, especially when you use a bag of fresh pizza dough from your local grocery store. I also made this Spinach Pepperoni Bread if you’re like Popeye and love your spinach.

I can never get enough of this Easy Layered Taco Dip. I just want to sit or stand by it whenever I make it. And most often, I don’t want to share! haha
I can’t pass up a stuffed mushroom either. These Cream Cheese Stuffed Mushrooms are my favorite. If you prefer something a little heartier, these Cheesy Sausage Stuffed Mushrooms are for you.

Don’t forget to place bowls of Baked Spiced Almonds around the living room. They great to munch on when the game gets a little too stressful.

Of course, you always need some sweet stuff at your party, too!
My most popular cookie recipe is this 13 minute, 3 Ingredient Peanut Butter Cookies. These will be ready to eat before halftime’s even over!
Everyone loves the chocolate and peanut butter combination and these NO BAKE Chocolate Peanut Butter Dream Bars will wow all of your guests. They’ll be oohing and aahing with every bite. You can even make them with this Stabilized Whipped Cream instead of using Cool Whip!
Dessert dips are fun to serve and when you pair this Lime Cheesecake Dip with some football sugar cookies, you might see people just hanging around the dessert table.

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Chicken Enchilada Bites

The perfect Game Day appetizer - Chicken Enchilada Bites with a Green Chile Enchilada Cream Sauce!

Course Appetizer

Cuisine Mexican

Keyword Chicken Appetizers, Chicken Enchilada

Prep Time 45 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 45 minutes minutes

Servings 10 people

Calories 160kcal

Author Lynne Feifer

Ingredients

Enchilada Chicken

• 4 boneless, skinless chicken breasts ,about 1 1/2 lbs. (if you want to substitute a pork loin or other meat)
• 1 packet Old El Paso Taco Seasoning Mix
• 14 ounces Old El Paso Mild Enchilada Sauce can substitute medium, if you'd like
• (2) 10 ounces cans diced tomatoes with lime juice and cilantro drained
• 10 ounces diced tomatoes and green chiles drained
• 1 tablespoon cornstarch mixed with two tablespoons cold water

Creamy Enchilada Sauce

• 10 ounces can Old El Paso Green Chile Enchilada Sauce
• 2 ounces cream cheese softened

Assembly

• 40 tortilla scoops
• ⅓ cup shredded cheddar blend cheese
• 2 plum tomatoes diced small
• chopped cilantro for garnish

Instructions

Enchilada Chicken

• Generously rub the taco seasoning onto the chicken breasts, so that they are well coated.
• Place into the slow cooker in a single layer, if possible.
• Pour the tomatoes over the chicken.
• Add the Old El Paso Mild Enchilada Sauce.
• Cook on high for 3 hours or low for 6 hours, stirring once or twice.
• Remove chicken from crockpot and shred with a blender or two forks.
• Mix the tablespoon of cornstarch with the two tablespoons of cold water. Mix thoroughly, add to slow cooker and stir.
• Return the shredded chicken to the slow cooker and cook for an additional half an hour.

Creamy Enchilada Sauce

• Cut the softened cream cheese into small squares, and place into a small saucepan over medium low heat,
• Add the can of Old El Paso Green Chile Enchilada Sauce and whisk until cheese is melted and sauce is well mixed. Reduce heat to low.

Assembly just before you are ready to serve

• Prepare a baking sheet with tin foil and preheat a broiler to low.
• Arrange the tortilla scoops on the baking sheet and fill each with a tablespoon of the chicken mixture.
• Evenly distribute the shredded cheese among the scoops.
• Broil under low heat for 1-2 minutes, until cheese is melted.
• Top each scoop with a few diced tomatoes.
• Drizzle with the creamy enchilada sauce, sprinkle with chopped cilantro and serve.

Notes

Fill the tortilla cups just before you are ready to serve them, otherwise the shells will become soggy if they sit for too long.

Nutrition

Serving: 1g | Calories: 160kcal | Carbohydrates: 15g | Protein: 13g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 732mg | Potassium: 339mg | Fiber: 2g | Sugar: 7g | Vitamin A: 737IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 1mg

If you like this Chicken Enchilada Bites recipe then you’ll love…

Slow Cooker Carne Asada Taco Boats

Ham and Cheese Party Sandwiches

Taco Braid 

I love putting my slow cooker to work and can never seem to have enough chicken recipes for it. This Slow Cooker Honey Garlic Chicken is sure to help feed your hungry crowd. I love the flavor combinations. It amazes me that you can cook a Whole Chicken in a Slow Cooker. SO cool that you can make such an easy dinner. This Slow Cooker Enchilada Soup is a great variation of enchiladas and will be a lot of fun to eat, too!

This is a sponsored conversation written by me on behalf of Albertsons. The opinions and text are all mine.

The post Chicken Enchilada Bites – a Slow Cooker Appetizer Recipe appeared first on 365 Days of Baking.

SCORE!!!!

I am very proud to be partnering with Farming to Fight Hunger for this sponsored post. As always, all opinions are 100% my own.

Everything is easier in the crockpot! Isn’t it?
I just LOVE that I can do little prep work in the morning and that a nearly complete meal (depending on what goes into the crockpot / slow cooker, of course – sans salads!) is ready with hardly any trouble after a long day of work.

And to me, a ragu is nothing if it’s not covering pappardelle! Am I alone in this?
There’s just something about those long, flat, and fat noodles. They seriously make me swoon!
I really think I’m gonna need to make some of my own one of these days.

SAVE THIS CROCKPOT PORK RAGU RECIPE TO YOUR FAVORITE PINTEREST BOARD!

If you’ve been reading my blog for some time then you know how near and dear to my heart pig farmers are.

Last year I was asked to be a host blogger for the pork tour in Sioux Falls, South Dakota. I love meeting the farmers and seeing first hand the passion they not only have for their job but also for the animals in their care. It is truly an eye-opening experience.

In July, I was asked to partner with Farmers Fighting Hunger in the Home Runs for Hunger at Brenneman Pork in Wellman, IA. Needless to say, I jumped at the chance.
Having toured their pig farm in 2015, I have the utmost respect and admiration for the entire Brenneman family. They are completely transparent in all that they do on their farm and have an “ask any question” attitude. The strongly believe the more they and other pig farmers educate the public about all that they do the better it is for everyone.

Rob, his wife Char and their daughter-in-law Erin (to Rob’s left in the center) along with their entire family have built a business that they are extremely passionate about. Plain and simple, they adore pigs and absolutely love going to work every day.

They want to put the best practices to use so that they create a better pork product for the consumer. It is their livelihood and they (especially Rob!) will do whatever is necessary to make sure that happens.
You can see and hear Rob and Char’s passion in this LIVE FB video we did at their farm.

You can also view this fun video capturing all that went on during our fun and informative Homeruns Fighting Hunger Weekend.

One of my favorite parts of visiting a pig farm is being able to hold the baby pigs right after they’ve been born or even helping the momma give birth to one!
In order to do that, there are safety precautions in place that need to be adhered to. Employees and visitors need to “shower-in”, and even “shower-out” when leaving the nursery. There is also a large air-filtration system in place and the environment is temperature-controlled.

All of these measures that the Brenneman’s have incorporated onto their farm provide a healthy, safe, and positive environment for the pigs which enables them to produce a better-quality product for the consumer.

Home Runs Fighting Hunger

Besides touring the pig farm, we participated in a Home Runs Fighting Hunger softball tournament to raise money for the Wellman, IA food bank.
Erin and her husband Rob built a real-life Field of Dreams right in the cornfields in their backyard! It is AH-mazing!!

They held a softball tournament to encourage participation in local food banks around the country whether it is in the way of donations, volunteering and even spreading the word.
It is so important that we combat hunger because no one should ever be hungry.

As we all know, hunger is a very serious issue here in the United States. I encourage you to find your local food bank here and discover how you can help.

You can read more about our Iowa pig farm experience from other bloggers who were on the trip, too!

Sandra from Dash of Sanity was on the trip as was her husband Jake. It was his first time touring a pig farm and he wrote a fantastic post about Pork Tacos that literally had me in tears! It was truly an amazing experience for him.

Cara, a registered dietitian at Street Smart Nutrition shared what she learned in her post. During our trip, she asked some really great questions and was really impressed with how transparent the Brenneman’s were and how they wanted us to ask them ANYTHING!

These Prosciutto & Fontina Topped Italian Pork Chops from Stephanie at Plain Chicken were created after our trip. All of the bloggers on the trip were amazed at the precautions the Brenneman’s take to care for their animals. They have state of the art facilities and each day ask themselves how they can make it even better.

Now, because I know you’ve been drooling over this Pork Ragu recipe, let’s get to it!

What you need to make your Slow Cooker Pork Ragu –

• For the meat, you can use a Boston Butt or a Picnic Roast as well. Those cuts will be a bit bigger than a loin but will be just as good. If you prefer to use those, ask your butcher to cut them down to size for you.
• Get a good sear on that meat before you put it into the crockpot! rubbing it with the seasonings and browning it on all the sides before placing it into the slow cooker. It will add more flavor to your final dish.
• If you’d rather not use the red wine in the recipe, it can be omitted. You can substitute some additional chicken stock or even some red grape juice.
• Your favorite pasta! As you know, I LOVE Pappardelle, but of course, you can use your favorite or what your family would prefer to eat.

I fell in love with this recipe years ago when I found it over at  Mother Thyme and couldn’t resist sharing it with you then. I wanted to update it and once again show you what more you can do with pork!

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Crockpot Pork Ragu

Crockpot Pork Ragu is an easy dinner for a busy weekday. I love that I can prepare it in the morning and have a healthy, delicious dinner with no fuss!

Course Main Course

Cuisine American

Keyword Pork Ragu

Prep Time 20 minutes minutes

Cook Time 8 hours hours 30 minutes minutes

Total Time 9 hours hours

Calories 3985kcal

Author Lynne Feifer

Ingredients

• 2 tablespoons olive oil
• 2 ½ pound pork loin
• 28 ounces crushed tomatoes
• ¾ cup chicken stock
• ¼ cup red wine can substitute with chicken stock
• 1 medium onion, minced
• 3 medium carrots, grated
• 1 tablespoon tomato paste
• 2 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon crushed rosemary
• ⅛ teaspoon thyme
• 1 bay leaf
• 1 package Pappardelle noodles

Instructions

• In a small bowl, mix together the salt, pepper, rosemary, and thyme. Rub the mixture all over the pork loin.
• Heat olive oil over medium-high heat in a large skillet.
   Place loin into heated skillet and sear on all sides, until nicely browned.
• Spray the inside of the crockpot or slow cooker with cooking spray and place the seared loin inside. 
• Cover with the crushed tomatoes, chicken stock, red wine, onions, carrots, garlic and tomato paste. 
  Add the bay leaf. 
• Cover and heat on low for 6-8 hours or high for 4-6
• When pork has finished cooking, remove from the crockpot and place onto a cutting board. Remove the bay leaf from the sauce and shred the meat with two forks.
• Return pork to the crockpot to cook on low for an additional 30 minutes. 
• In a large pot, boil water and cook pasta according to package directions.

Nutrition

Calories: 3985kcal | Carbohydrates: 419g | Protein: 339g | Fat: 99g | Saturated Fat: 24g | Cholesterol: 1097mg | Sodium: 3379mg | Potassium: 8838mg | Fiber: 37g | Sugar: 61g | Vitamin A: 32800IU | Vitamin C: 97.4mg | Calcium: 581mg | Iron: 26.9mg

When I was using my rolling pin rating during my original 365 days of baking, this Crockpot Pork Ragu earned 3 1/2 rolling pins!

In addition to this Crockpot Pork Ragu recipe, these pork recipes will be great recipes for your weekly menu as well!

Cheesy Spiced Pork Burgers

Pork Potstickers

Sweet and Spicy Coca-Cola Shredded Pork Bites

The post Crockpot Pork Ragu appeared first on 365 Days of Baking.

Have you been watching the Olympics?

It’s been on almost non-stop at our house. I personally can’t get enough of it and my athletically minded family is all over it as well. My oldest and my youngest are both chomping at the bit waiting for the track events to start as that’s what they were both involved in.

I think it’s just so much fun to watch all the sports because we’re seeing events that we wouldn’t normally watch, like fencing, water polo, sculling. dressage. I could go on. Oh, and those cycling events over the past few days??

MAN!!

It was so very painful to watch the riders fall off their bikes and into those elevated curbs. And that Dutch woman who crashed in the rain yesterday? I had a hard time catching my breath after watching that live.

Well, live to me, but really taped. She just wasn’t moving and I just started praying that she’d be ok.
Then this morning, come to hear Bob Costas say that her poor mother was watching the race on TV IN THE NETHERLANDS and on her birthday, no less!!! 

I teared up when I heard that because as absolutely horrible as it was to watch the event unfold having no relation or emotional tie to this woman, my heart just completely ached for her mother and family. As Annemiek van Vleuten lay there motionless I’m sure it ripped her mother’s heart out not knowing if her daughter was ok.

Take a look at these other slow cooker recipes from my fellow bloggers…
1. Crock Pot Beef Stroganoff from Eazy Peazy Mealz
2. Easy Slow Cooker Barbecue Ribs from Carlsbad Cravings
3. Lazy Crock Pot Lasagna from Spend with Pennies
4. Slow Cooker Honey Sesame Chicken from Creme de la Crumb

Fortunately, from what I’ve heard, she was conscious shortly after and suffered some fractures and a concussion. Sending prayers and positive thoughts for her complete and speedy recovery.

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I absolutely LOVE my slow cooker. There are times when I’ll use it a lot and then times that it will just sit for the longest time and I think darn, why haven’t I been using that thing? That and my George Foreman Grill are my two favorite portable kitchen appliances.

They both just make dinner so easy, especially during the week when it can get a bit crazy with appointments and activities. Am I right?

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Slow Cooker Spicy Orange Pork Roast

This Slow Cooker Spicy Orange Pork Roast uses the slow cooker to make an easy pork roast with lots of great flavor that you can slice and eat or shred and eat in lettuce wraps.

Author Lynne Feifer

Ingredients

• 1 ½ lbs. pork tenderloin
• ¾ cup orange marmalade
• ¾ cup low sodium soy sauce
• ⅓ cup light brown sugar
• 4 cloves garlic minced
• 1 ½ tablespoons sesame oil
• 1 tablespoon freshly grated ginger
• 2 teaspoons chili paste more or less depending on how spicy you want it
• 2 teaspoons garlic powder
• ½ teaspoon black pepper
• 4 green onions chopped

Instructions

• Place pork tenderloin into the slow cooker.
• In a medium bowl, combine the orange marmalade, soy sauce, brown sugar, garlic, sesame oil, ginger, chili paste, garlic powder, and black pepper. Mix well.
• Pour sauce over pork.
• Cover and cook on high for 4 - 6 hours or on low for 8 - 10.
• Mix in chopped green onions before serving.
• Can be served two ways - sliced with sauce on the side or shred the pork, omitting the fat and return to slow cooker to cook in sauce at least a half hour on low before serving.

Notes

I like to serve it shredded in lettuce wraps with some quinoa, and thinly sliced carrots.

If you like this Slow Cooker Spicy Orange Pork Roast then you’ll enjoy these other slow cooker recipes…

Slow Cooker Chili Beer Pot Roast

Slow Cooker Carne Asada Taco Boats

Slow Cooker Sloppy Joes

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This recipe holds a very special place in my heart.

Kurt’s (Mr. 365’s) grandmother used to make it whenever we’d have our huge family gatherings at her home.

Every Spring when she was alive, 50+ relatives would join together to celebrate both Easter and her birthday. It was an unbelievable event and made for many special memories for all who attended.

Typically one might see aunts, uncles, second and third cousins at funerals and weddings, but we were extremely fortunate that no matter where people were located around the country, they would do their best to attend.

Unfortunately and understandably so, not everyone could make it every year, but the fact that so many of us were there year after year after year was a true testament to the loving family Grammom and Grandad began when they were first married.

SAVE THIS SLOW COOKER RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Both of them have passed away, but many of us still try to get together for Thanksgiving we all had a fantastic time in Virginia this past year. Since we moved to Arizona and the majority of the family still lives on the east coast, we hadn’t seen some of the relatives in about 10 – 15 years.

Also, check out these other slow cooker recipes from my blogger friends around the web:
Slow Cooker Chicken Alfredo Tortellini from The Gunny Sack
Slow Cooker Beef Gyros from Six Sisters’ Stuff
Honey Balsamic Pulled Pork  from The Recipe Rebel
Slow Cooker Bacon Macaroni and Cheese from The Kitchen is My Playground
Italian Red Wine Roast Beef from Barefeet in the Kitchen

It was pretty incredible to have some wonderful conversations with adults who were toddlers the last time I saw them. One of the best things about our reunions is to see the love and respect everyone has for one another and all generations.

Whether you were born into the Armstrong family or married in, you are blood and there’s a very strong bond that stands the test of time and the many miles between us. I’m so very grateful to be a part of this family and so happy that our children are now able to enjoy time with their distant cousins as they have grown up and are able to stay in contact with them through social media.
It’s been a true blessing.

Slow Cooker Meals

• Crockpot Pot Roast
• Beef Chili Verde Made in the Slow Cooker
• Slow Cooker Sloppy Joes
• Gram’s Crockpot Spareribs

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Slow Cooker Chili Beer Pot Roast

An easy dinner made in the slow cooker, this Chili Beer Pot Roast can also be made with with beef broth if you’d prefer no alcohol.

Author Lynne Feifer

Ingredients

• 2 tablespoons olive oil
• 3 – 3 ½ lb. boneless chuck pot roast
• 1 15- ounce can crushed tomatoes undrained
• 1 4- ounce can chopped green chili peppers
• 1 cup beer can substitute 1 cup of beef broth
• 2 teaspoon chili powder
• 2 teaspoons instant beef bouillon granules I used this beef bouillon base
• 2 tablespoons cornstarch or all-purpose flour

Instructions

• Place a skillet over medium-high heat and add olive oil.
• Trim the fat from the meat and brown on all sides in the skillet.
• Place the tomatoes, chili peppers, beer (or broth), chili powder and beef bouillon into the slow cooker. Cook on low for 6 – 8 hours or on high for 4 hours.
• Remove the meat and shred with forks. Add the cornstarch (or flour) to the gravy and stir until thickened.
• Return meat to slow cooker and cook on low for an additonal 15 minutes to half hour.
• Serve over noodles or rice.

Notes

Grammom originally made hers in her Dutch Oven and simmering it for 2 1/2 hours after bringing it to a boil if you prefer to cook it that way.

If you like this Chili Beer Pot Roast, then you’ll love…

Slow Cooker Sloppy Joes

Slow Cooker Carne Asada Taco Boats

Slow Cooker Chicken Sandwich

30+ Slow Cooker Recipes

The post Slow Cooker Chili Beer Pot Roast appeared first on 365 Days of Baking.

When was the last time you used your slow cooker?

I can never have enough recipes for my slow cooker. That kitchen appliance has saved me on many crazy occasions and sometimes I wonder why I don’t use it more.
With all of these great recipes below, it’s hard to decide which one to start with, but you can be I’ll be making at least one of these in the very near future!
I’m sure you’ll be making a few of them yourself.

Slow Cooker Beef Chili Verde – 365 Days of Baking & More

Slow Cooker Tikka Masala – Dinners, Dishes, and Desserts

Slow Cooker Caramel Apple Crumble – Fake Ginger

Easy Barbecue Beef Brisket – A Dash of Sanity

Slow Cooker Chicken Enchilada Soup – Wine & Glue

Slow Cooker Chocolate Lava Cake – Domestic Superhero

Slow Cooker Chicken Posole – Love Bakes Good Cakes

Crockpot Queso – Easy Recipes From Home

Slow Cooker Whole Chicken – Self Proclaimed Foodie

Crockpot Shredded Chicken Sandwiches – 365 Days of Baking & More

Slow Cooker White Chicken Chili – Like Mother Like Daughter

Slow Cooker Chicken Cacciatore – Culinary Ginger

Slow Cooker Chicken Pot Pie – Let’s Dish

Balsamic & Red Pepper Crock Pot Pork Tenderloin – White Lights on Wednesday

Pork Tinga – Bread Booze Bacon

Slow Cooker Buffalo Chicken Dip – 365 Days of Baking & More

Slow Cooker Clam Chowder – Kleinworth & Co.

Slow Cooker Honey-Soy Chicken Drumsticks – Belly Full

Crockpot Baked Beans – Easy Recipes From Home

Slow Cooker Cheesy Rice and Casserole – Mandy’s Recipe Box

Slow Cooker Brownie Dessert – That Skinny Chick Can Bake

Slow Cooker Honey Balsamic Pulled Pork – The Recipe Rebel

Slow Cooker Macaroni and Cheese – Wishes and Dishes

Slow Cooker Meaty Marinara – Lemons for Lulu

Slow Cooker Mexican Lasagna – Easy Recipes from Home

Crock Pot Chicken Caesar Pitas – The Love Nerds

Slow Cooker Meatball Subs with Parmesan, White Cheddar Queso – Cooking and Beer

Slow Cooker Sloppy Joes – 365 Days of Baking and More

Vegan Sloppy Black Eyed Peas – Cravings of a Lunatic

Slow Cooker Mexican Street Corn – Eazy Peazy Mealz

Slow Cooker Braised Short Ribs – Big Bears Wife

Slow Cooker Chinese Pork – Just Us Four

Slow Cooker Tomato Basil Pulled Chicken – Cupcakes & Kale Chips

Crock Pot Italian Chicken – Lemon Tree Dwelling

Crock Pot Teriyaki Chicken – Yummy Healthy Easy

Slow Cooker Mexican Chicken – Carlsbad Cravings

Chili’s Copycat Spicy Queso Dip – Ashlee Marie

Fall Apart Roast – High Heels and Grills

The Oscars are tonight! Will you be watching them? Here are some snacks to enjoy during the show.
I give you BIG baking hugs and muffins!!

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