1. Creamy Chicken and Potatoes

 Crockpot Creamy Chicken and Potatoes (Easy Ranch Slow Cooker Dinner) Tender chicken and baby potatoes in a creamy ranch sauce, made in the slow cooker with just 4 main ingredients. Easy and comforting!

Ingredients

• 1.5 lb boneless, skinless chicken breasts
• 1.5 lb baby potatoes, halved
• 1 can (10.5 oz) cream of chicken soup
• 1 packet ranch seasoning (about 2 tbsp)
• 1/2 cup chicken broth or water
• Fresh parsley, to garnish
• Salt and pepper, to taste

Method

1. Place the baby potatoes in the bottom of the crockpot.
2. Lay the chicken breasts on top and season lightly with salt and pepper.
3. Mix the cream of chicken soup, ranch seasoning, and broth in a bowl, then pour over the chicken.
4. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the chicken is tender and the potatoes are soft.
5. Shred the chicken with two forks, stir it into the creamy sauce, and garnish with parsley.

Tips: Cut the potatoes into even pieces so they cook at the same speed. Stir in a splash of milk if the sauce is too thick.

2. Beef Stew

 Easy Crockpot Beef Stew Recipe (Tender, Hearty and Cozy) Fall-apart beef with potatoes and carrots in a rich gravy. This slow cooker beef stew is simple, hearty, and perfect for cold evenings.

Ingredients

• 2 lb stewing beef, cut in chunks
• 4 medium potatoes, cubed
• 4 carrots, sliced
• 1 large onion, chopped
• 2 cups beef broth
• 2 tbsp tomato paste
• 3 tbsp flour
• 2 garlic cloves, minced
• 1 tsp salt, 1/2 tsp black pepper, 1 tsp thyme
• 1 tbsp oil (for browning, optional)

Method

1. Toss the beef with flour, salt, and pepper. Optionally brown it in oil for 5 minutes for deeper flavor.
2. Add the beef, potatoes, carrots, onion, and garlic to the crockpot.
3. Whisk the broth with tomato paste and thyme, then pour over everything.
4. Cover and cook on LOW for 8 hours or HIGH for 4 to 5 hours, until the beef is very tender.
5. Stir, taste, and adjust the salt. Serve hot.

Tips: Don’t lift the lid while cooking, because it adds extra cooking time. Add frozen peas in the last 15 minutes for color.

3. Honey Garlic Chicken

 Crockpot Honey Garlic Chicken (Sweet, Sticky and Easy)

Juicy chicken thighs in a sweet and savory honey garlic sauce. Dump everything in the slow cooker and dinner is done. Great with rice!

Ingredients

• 2 lb chicken thighs
• 1/2 cup honey
• 1/3 cup soy sauce
• 1/4 cup ketchup
• 4 garlic cloves, minced
• 1 tbsp cornstarch mixed with 2 tbsp water (optional, to thicken)
• Sesame seeds and chopped parsley, to garnish
• Salt and pepper, to taste

Method

1. Season the chicken thighs with a little salt and pepper and place them in the crockpot.
2. Whisk the honey, soy sauce, ketchup, and garlic together, then pour over the chicken.
3. Cover and cook on LOW for 5 to 6 hours or HIGH for 2 to 3 hours, until the chicken is cooked through and tender.
4. To thicken the sauce, remove the chicken, stir the cornstarch mixture into the sauce, and cook on HIGH for 10 minutes.
5. Spoon the sticky sauce over the chicken and garnish with sesame seeds and parsley.

Tips: Thighs stay juicier than breasts in the slow cooker. Serve with rice, noodles, or steamed broccoli.

4. Loaded Potato Soup

 Crockpot Loaded Potato Soup (Creamy, Cheesy and Easy)

 Thick and creamy potato soup with bacon, cheddar, and cream cheese. An easy slow cooker soup that tastes like a loaded baked potato.

Ingredients

• 2 lb potatoes, peeled and cubed
• 4 cups chicken broth
• 1 small onion, chopped
• 3 garlic cloves, minced
• 4 oz cream cheese, cubed
• 1 cup shredded cheddar cheese, plus extra to top
• 6 slices cooked bacon, crumbled
• 1 cup milk or cream
• Green peas or chopped green onions, to garnish
• Salt and pepper, to taste

Method

1. Add the potatoes, broth, onion, and garlic to the crockpot.
2. Cover and cook on LOW for 7 to 8 hours or HIGH for 4 hours, until the potatoes are very soft.
3. Mash some of the potatoes right in the pot with a potato masher, leaving a few chunks.
4. Stir in the cream cheese, milk, and cheddar until melted and smooth. Season with salt and pepper.
5. Serve topped with bacon, extra cheddar, and peas or green onions.

Tips: Mash more potatoes for a thicker soup, or use a hand blender for a smooth texture. Add the dairy at the end so it doesn’t curdle.

5. Chicken and Dumplings

 Easy Crockpot Chicken and Dumplings (Biscuit Dough Shortcut)
 Creamy slow cooker chicken and dumplings made with canned biscuit dough. Cozy comfort food with almost no effort.

Ingredients

• 1.5 lb boneless, skinless chicken breasts
• 1 can (10.5 oz) cream of chicken soup
• 3 cups chicken broth
• 1/2 tsp garlic powder
• 1/2 tsp black pepper, and salt to taste
• 1 can refrigerated biscuit dough (8 biscuits), each cut into quarters
• Fresh parsley, to garnish

Method

1. Place the chicken in the crockpot and add the soup, broth, garlic powder, salt, and pepper.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
3. Shred the chicken with two forks and stir it back into the sauce.
4. Drop in the biscuit pieces, pushing them gently into the liquid.
5. Cover and cook on HIGH for 30 to 45 minutes, until the dumplings are cooked through and fluffy. Garnish with parsley.

Tips: Don’t lift the lid while the dumplings cook. Cooked dumplings should be puffy and not doughy in the center.

6. Apple Cinnamon Pork

 Crockpot Apple Cinnamon Pork Loin (Sweet and Savory Fall Dinner)
 Tender pork loin slow cooked with apples, onion, brown sugar, and cinnamon. A sweet-savory fall dinner that makes your kitchen smell amazing.

Ingredients

• 2 to 3 lb pork loin
• 3 apples, peeled and sliced
• 1 large onion, sliced
• 1/3 cup brown sugar
• 1 tsp cinnamon
• 1/2 cup apple juice or chicken broth
• 1 tsp salt and 1/2 tsp black pepper
• 2 potatoes, cubed (optional, as shown in the photo)

Method

1. Season the pork loin with salt and pepper and place it in the crockpot.
2. Arrange the apples, onion, and optional potatoes around and on top of the pork.
3. Mix the brown sugar, cinnamon, and apple juice, then pour over everything.
4. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the pork reaches 145°F (63°C) and is tender.
5. Rest the pork for 10 minutes, slice, and spoon the apples and juices over the top.

Tips: Use firm apples like Granny Smith so they don’t turn to mush. Rest the meat before slicing to keep it juicy.

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