I have deep respect for those that go hunting to feed their families. During hunting season there is nothing better than seeing a full freezer and full tummies around the table. This Crockpot Venison Pot Roast Recipe make a flavorful tender meal that is sure to be a crowd pleaser.

Ingredients

To make this delicious meal you will need.

• Venison Roast ( or you can substitute beef)
• steak seasoning
• vegetable cooking oil
• garlic
• onion 
• beef stock
• Worcestershire sauce
• onion powder

This works best in a 5 quart or larger slow cooker. Also, for best results, you will need a skillet to sear the meat before adding it to the slow cooker

Directions

Dry the roast with paper towels. Coat meat in steak seasoning and set aside.

Heat 1 tablespoon oil in a skillet on medium-high heat. Sear roasts for 4 minutes each side, then transfer to crock pot.

Add minced garlic and chopped onion to the hot skillet. Cook for 1 minute.

Deglaze the pan by adding 1 cup of beef stock. Use a wooden spoon to stir and scrape the brown bits from the bottom of the pan.

Stir in Worcestershire sauce and onion powder. Turn off the heat and add the mixture to the slow cooker, pouring right on top of the roasts.

Cook on high for 1 ½ hours. Turn the slow cooker down to low heat and cook for an additional 2 ½ to 3 hours. Use two forks to shred the meat. Serve warm.

Serving

Serve this Crockpot Venison Roast roast with some Mashed potatoes, Green Beans, Cornbread, and more.

This Crockpot Apple Dump Cake would make an excellent dessert.

Storage

Store any uneaten crockpot venison pot roast in an airtight container in the fridge for up to 3 days.

Print

Crockpot Venison Pot Roast

Hunting season means the freezer is full of venison. Check out this tasty Crockpot Venison Roast Recipe that turns out tender and flavorful!

Course dinner

Cuisine American

Keyword venison

Prep Time 15 minutes minutes

Cook Time 4 hours hours 30 minutes minutes

Total Time 4 hours hours 45 minutes minutes

Servings 10 Servings

Calories 196kcal

Author Amanda Carlisle

Equipment

• 6 Qt Crockpot

Ingredients

• 2 ½ pounds venison roast can substitute with beef
• 1 tablespoons steak seasoning
• 1 tablespoon cooking oil
• 4 cloves garlic minced
• 1 onion chopped
• 1 cup beef stock
• 2 tablespoons worcestershire
• ½ teaspoon onion powder

Instructions

• Dry the roast with paper towels. Coat meat in steak seasoning and set aside.
• Heat 1 tablespoon oil in a skillet on medium-high heat. Sear roasts for 4 minutes each side, then transfer to crock pot.
• Add minced garlic and chopped onion to the hot skillet. Cook for 1 minute.
• Deglaze the pan by adding 1 cup of beef stock. Use a wooden spoon to stir and scrape the brown bits from the bottom of the pan.
• Stir in worcestershire and onion powder. Turn off the heat and add the mixture to the slow cooker, pouring right on top of the roasts.
• Cook on high for 1 ½ hours. Turn the slow cooker down to low heat and cook for an additional 2 ½ to 3 hours. Use two forks to shred the meat. Serve warm with mashed potatoes if desired.

Nutrition

Calories: 196kcal | Carbohydrates: 3g | Protein: 35g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 157mg | Potassium: 548mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 5mg

The post Crockpot Venison Roast Recipe appeared first on Moms with Crockpots.

Tradition is to enjoy some Black Eyed Peas for New Years to bring wealth and luck into the New Year! This Crockpot Hoppin John Recipe is full of flavor and a tasty way to stick with tradition! You can also try this simple Crockpot Black Eyed Pea Recipe too! Both are delicious!

Ingredients

To make this simple recipe you will need

• Black Eyed Peas
• Chicken Broth
• Rice
• Ham Bone with ham
• Canned Diced Tomatoes with Chiies
• Onion
• Bell Pepper
• Celery
• Spice ( Bay Leaf, Thyme, Crushed Red Pepper, Salt)

This fits best in a 6 Quart or larger Crockpot or Slowcooker.

Directions

Place ham in a slow cooker and top with all other ingredients EXCEPT for the rice. Stir to combine.

Cover and cook on high for 3 hours.

Carefully remove the ham and shred it between two forks. Return the ham to the slow cooker and add the rice. Push the rice below the liquid line to make sure it cooks.

Cover and continue cooking for an additional 2 hours on high or until the rice is tender.

Gluten Free

This recipe is naturally gluten free. As always please double check all of your ingredients to ensure they are gluten free

Tips for Rice

Cooking the rice too long in the slow cooker will make it mushy. If you cannot add the rice 2 hours prior to serving, reduce the chicken broth to 2 cups and cook the rice according to package directions, stirring in just before serving.

Storage

Store any uneaten Hoppin John in an airtight container in the fridge for up to 3 days.

Print

Crockpot Hoppin John Recipe

A New Years Tradition. Check out this delicious and flavorful Crockpot Hoppin John Recipe.

Course dinner

Cuisine American

Keyword holiday

Prep Time 10 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 10 minutes minutes

Servings 10 people

Calories 320kcal

Author Amanda Carlisle

Equipment

• 6 Qt Crockpot

Ingredients

• 1 ham bone, with meat or about 3 cups leftover ham meat
• 28 oz frozen black eyed peas
• 1 medium onion diced
• 2 stalks celery diced
• 1 green bell pepper seeded and diced
• 3 cloves garlic minced
• 2 bay leaves
• 1 teaspoon dried thyme
• ¼ to ½ teaspoon crushed red pepper flakes according to your tastes
• 1 teaspoon salt
• 6 cups chicken broth
• 15 oz diced tomatoes with green chilies canned
• 3 cups rice uncooked

Instructions

• Place ham in a slow cooker and top with all other ingredients EXCEPT for the rice. Stir to combine.
• Cover the slow cooker and cook on high for 3 hours.
• Carefully remove the ham and shred it between two forks. Return the ham to the slow cooker and add the rice. Push the rice below the liquid line to make sure it cooks.
• Cover and continue cooking for an additional 2 hours on high or until the rice is tender.
• Prior to serving, stir and remove the bay leaves.

Notes

Note: Cooking the rice too long in the slow cooker will make it mushy. If you cannot add the rice 2 hours prior to serving, reduce the chicken broth to 2 cups and cook the rice according to package directions, stirring in just before serving.

Nutrition

Calories: 320kcal | Carbohydrates: 65g | Protein: 12g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Cholesterol: 3mg | Sodium: 774mg | Potassium: 453mg | Fiber: 7g | Sugar: 5g | Vitamin A: 165IU | Vitamin C: 15mg | Calcium: 64mg | Iron: 3mg

The post Crockpot Hoppin John Recipe appeared first on Moms with Crockpots.

Indulgent is a word that comes to mind when I think of chicken Alfredo. This Crockpot Chicken Alfredo Recipe is indulgent, and also easy to make; making it a must have recipe to have on hand. With simple, fresh ingredients you can make this dish to enjoy with your family & friends in no time.

Ingredients

To make this you will need a 5 quart or larger slow cooker.

• avocado oil or vegetable oil
• chicken breast boneless skinless 
• salt
• garlic powder
• onion powder
• dried parsley
• pepper
• garlic
• chicken broth
• heavy cream
• butter
• penne pasta (gluten free if necessary)
• fresh parmesan

Directions

In a small bowl, add the salt, garlic powder, onion powder, dried parsley and pepper. Stir to combine. Season both sides of chicken.

Heat a large cast iron skillet on medium-high heat for 5 minutes. Add avocado oil. Once oil is heated through, sear the chicken for 2-3 minutes each side. Remove the chicken from the skillet and place in the bottom of the slow cooker.

Add minced garlic to the hot skillet and stir, cooking for 1 minute or until fragrant. Deglaze the pan by adding 1 cup of chicken broth. Use a wooden spoon to scrape the brown bits off the bottom of the pan. Allow the liquid to come to a simmer before pouring the broth over the chicken.

Add the heavy cream, remaining chicken broth, and butter to the slow cooker.

Cover the slow cooker and cook for 2-3 hours on high or 4 hours on low. Chicken is done when it reaches 165 degrees F.

Once cooked, remove chicken from the slow cooker and place on a cutting board. Slice the chicken into bite size pieces and set aside.

Add the uncooked penne pasta to the slow cooker and cook on high for an additional 20-30 minutes or until pasta is tender.

Once pasta is cooked, stir in the sliced chicken and freshly grated parmesan cheese. Taste and add additional salt and/or pepper if needed.

Serving

Serve warm topped with fresh parsley and additional parmesan cheese if desired.

This is a complete meal. It is delicious with a side salad and some warm crusty bread; try this Homemade French Bread Recipe

Gluten Free

Just a simple change to adapt this recipe to be gluten free. Use your favorite gluten free pasta. Everything else should be gluten free.

We have a lot of gluten free and gluten free adaptable recipes that you can find on our Gluten Free Recipes page.

Storage

Store any uneaten Crockpot Chicken Alfredo in an airtight container in the fridge for up to 4 days. Heat and eat as desired.

Freezing is not recommended due to the cream sauce. It can change texture when frozen.

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Slow Cooker Chicken Alfredo

Creamy, savory, and easy to make. This Crockpot Chicken Alfredo Recipe is perfect for dinner any night of the week.

Course dinner

Keyword chicken

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 8 Servings

Calories 702kcal

Author Amanda Carlisle

Ingredients

• 1 tablespoons avocado oil
• 1 ½ pounds chicken breast boneless skinless
• 1 teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon dried parsley
• ⅛ teaspoon pepper
• 2 teaspoons fresh garlic minced
• 4 cups chicken broth
• 3 cups heavy cream
• 4 tablespoons butter
• 12 oz uncooked penne pasta gluten free if necessary
• 5 oz fresh parmesan grated
• salt to taste
• fresh parsley to garnish Optional

Instructions

• In a small bowl, add the salt, garlic powder, onion powder, dried parsley and pepper. Stir to combine. Season both sides of chicken.
• Heat a large cast iron skillet on medium-high heat for 5 minutes. Add avocado oil. Once oil is heated through, sear the chicken for 2-3 minutes each side. Remove the chicken from the skillet and place in the bottom of the slow cooker.
  
• Add minced garlic to the hot skillet and stir, cooking for 1 minute or until fragrant. Deglaze the pan by adding 1 cup of chicken broth. Use a wooden spoon to scrape the brown bits off the bottom of the pan. Allow the liquid to come to a simmer before pouring the broth over the chicken.
  
• Add the heavy cream, remaining chicken broth, and butter to the slow cooker.
  
• Cover the slow cooker and cook for 2-3 hours on high or 4 hours on low. Chicken is done when it reaches 165 degrees F.
• Once cooked, remove chicken from the slow cooker and place on a cutting board. Slice the chicken into bite size pieces and set aside.
  
• Add the uncooked penne pasta to the slow cooker and cook on high for an additional 20-30 minutes or until pasta is tender.
  
• Once pasta is cooked, stir in the sliced chicken and freshly grated parmesan cheese. Taste and add additional salt and/or pepper if needed.
• Serve warm topped with fresh parsley and additional parmesan cheese if desired.
  

Video

Notes

Fresh parmesan must be used in this recipe to keep a smooth consistency in the sauce.

For a thicker, creamier sauce, use a strainer to pour only the sauce into a large saucepan. Add two tablespoons of cornstarch and ¼ cup warm water to a small bowl and mix to combine. Add the cornstarch mixture to the saucepan and bring liquid to a low boil. Turn the heat down and allow the sauce to simmer, stirring consistently until thickened. Turn off the heat and pour the sauce back into the crockpot. Stir to combine.

Nutrition

Calories: 702kcal | Carbohydrates: 36g | Protein: 33g | Fat: 47g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 185mg | Sodium: 1181mg | Potassium: 539mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1653IU | Vitamin C: 2mg | Calcium: 290mg | Iron: 1mg

The post Crockpot Chicken Alfredo Recipe appeared first on Moms with Crockpots.

There is nothing like a piece of delicious and decadent chocolate cake. Top that with one of Easter’s most favorite candies and you have a dessert masterpiece. This Crockpot Cadbury Chocolate Cake is sinfully amazing and worthy of being the main dessert for Easter or any time you can get your hands on those tasty Cadbury Eggs.

Ingredients

To make this cake you will need…

• 6 quart or larger slow cooker
• Cadbury Creme Eggs
• all purpose flour
• unsweetened cocoa powder
• baking soda
• baking powder
• salt
• sugar
• eggs
• milk
• vegetable oil
• vanilla extract
• boiling water

*Note* There is an option to make this with a boxed cake mix instead. See below.

Instructions

In a large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cocoa, and sugar.

In a medium bowl, beat the eggs slightly. Add the milk, vegetable oil, and vanilla extract, whisking until well blended. Very slowly, add the water to the milk mixture while whisking.

Add the wet ingredients to the dry ingredients and stir until combined to make the batter.

Transfer the batter to the slow cooker. Cover and cook on low for 3 to 3 ½ hours, depending on the size of the slow cooker, or until the top of the cake is no longer wet.

Turn off the slow cooker and remove the lid.

Coarsely chop the Cadbury eggs and sprinkle them over the top of the cake. If desired, drop mini Cadbury eggs over the cake. Allow them to melt as the cake cools.

Serving

You can serve this cake warm or cool. It is delicious with a little chocolate sauce or caramel sauce drizzled over it. Of course, a scoop of ice cream never hurts either.

Gluten Free

To make this amazing cake gluten-free simply substitute your favorite gluten-free flour mix in place of the all-purpose flour. Also, double-check your other ingredients to ensure that they are gluten-free.

Boxed Mix Shortcut

If you are short on time or just ingredients you can use a Boxed Chocolate Cake Mix instead of making the cake part from scratch. Try this homemade chocolate cake mix (YUM!)

Simply mix it according to the package instructions. Continue with the recipe as written.

Tips

• No slow cooker prep is needed, but for easy cleanup you can line your slow cooker with parchment paper or a slow cooker liner.
• Mix in chopped mini cadbury eggs into the batter….it’s sinful.
• Sandwich a paper towel between the lid and the crock to catch any condesation. It will help the top of your cake not be soft. You will end up with a cake that resembles a traditional oven cake.

More Crockpot Cake Recipes

Check out these other delicious crockpot cake recipes

• Crockpot Banana Cake Recipe
• Crockpot Pumpkin Cream Cheese Swirl Cake
• Crockpot S’mores Cake Recipe

Print

Slow Cooker Cadbury Creme Egg Chocolate Cake

Love Cadbury Creme Eggs? This Crockpot Cadbury Chocolate Cake Recipe makes a decadent chocolate cake topped with Easter's favorite candy.

Course Dessert

Cuisine American

Keyword chocolate, holiday

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 10 servings

Calories 278kcal

Author Amanda Carlisle

Equipment

• Crockpot
• Mixing Bowl

Ingredients

• 1 ¾ cups all purpose flour or gluten free flour mix
• ¾ cups unsweetened cocoa powder
• 1 ½ teaspoon baking soda
• 1 ½ teaspoon baking powder
• 1 teaspoon salt
• 2 cups sugar
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoon vanilla extract
• 1 cup boiling water
• 6 to 8 Cadbury Creme eggs
• Mini Cadbury Creme eggs if desired

Instructions

• Spray the liner of a 6 to 8 quart slow cooker with nonstick cooking spray.
• In a large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cocoa, and sugar.
  
• In a medium bowl, beat the eggs slightly. Add the milk, vegetable oil, and vanilla extract, whisking until well blended.
  
• Very slowly, add the water to the milk mixture while whisking.
• Add the wet ingredients to the dry ingredients and stir until combined.
  
• Transfer the batter to the slow cooker. Cover and cook on low for 3 to 3 ½ hours, depending on the size of the slow cooker, or until the top of the cake is no longer wet.
  
• Turn off the slow cooker and remove the lid.
• Coarsely chop the Cadbury eggs and sprinkle over the top of the cake. If desired, drop mini Cadbury eggs over the cake. Allow to melt as the cake cools.
  
• This cake can be served completely cooled or warm.
  

Video

Notes

Gluten-Free 

Use gluten-free flour mix in place of all-purpose flour. Double-check your other ingredients to ensure they are gluten-free.

Boxed Mix

Skip some steps and use a boxed chocolate cake mix instead. Mix it according to the directions on the box. 

Nutrition

Calories: 278kcal | Carbohydrates: 62g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 484mg | Potassium: 172mg | Fiber: 3g | Sugar: 41g | Vitamin A: 87IU | Calcium: 82mg | Iron: 2mg

The post Crockpot Cadbury Chocolate Cake Recipe – Best Easter Dessert appeared first on Moms with Crockpots.

Making a healthy affordable dinner that the entire family will love can be challenging. Mix up taco Tuesday with this fun and tasty Slow Cooker Taco Tater Tot Casserole Recipe. So simple to throw in your crockpot and have dinner ready when you are.

Ingredients

To make this easy recipe you will need.

• Ground Beef
• Onion
• Canned Black Beans
• Salsa
• Taco Seasoning
• Cheese
• Onion
• Frozen Tater Tots

I also recommend a 4qt or larger crockpot for this recipe. I actually prefer it in my 6-quart slow cooker.

Instructions

Start out by browning your ground beef and onion on the stovetop. Once browned drain off the fat and return it to the skillet.

Stir in the taco seasoning, salsa, and black beans.

Now comes the layering. In the bottom of your crockpot place a single layer of tater tots.

Spread the meat mixture over them and then top with more tater tots. Cover and cook on low for 3 to 4 hours.

30 minutes before your casserole is done add the shredded cheese on top, cover, and cook the last 30 minutes.

When done top with chopped cilantro, more cheese, sour cream, guacamole; whatever taco toppings your family loves.

Gluten Free

This recipe is naturally gluten-free. Please double-check all of your ingredients to ensure that they are gluten-free.

Storage

Place any uneaten casserole in an airtight container in the fridge for up to 3 days. This can also be frozen and reheated.

Oven

Don’t have time for the crockpot? Make this in a 13×9 casserole dish and bake it at 400 degrees for about 25-30 minutes or until tater tots are brown.

Print

Crockpot Taco Tater Tot Casserole

A fun family-friendly meal idea that is quick and easy to make. Try this Slow Cooker Taco Tater Tot Casserole Recipe! for dinner tonight!

Course dinner

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 8 servings

Calories 715kcal

Author Amanda Carlisle

Equipment

• Crockpot

Ingredients

• 2 ½ pounds ground beef
• 1 onion diced
• 15 oz Black Beans canned, drained
• 16 oz salsa jarred or fresh
• 2 tablespoons taco seasoning or 1 packet
• 32 oz frozen tater tots
• 1 cup shredded fiesta blend cheese or cheddar
• Cilantro for garnish

Instructions

• In a large skillet over medium-high heat, cook the ground beef and onion until the beef has browned and crumbled. Drain well and return to the skillet.
  
• To the meat, add the black beans, salsa, and taco seasoning, stirring well.
  
• Spread half of the tater tots onto the bottom of the slow cooker liner. Then, add the ground beef mixture followed by another layer of tater tots.
  
• Cover and cook on low for 3 to 4 hours.
  
• With 30 minutes cooking time remaining, add the cheese over the tater tots.
• Prior to serving, top with chopped cilantro.
• Serve with sour cream, guacamole, and salsa if desired.
  

Video

Nutrition

Calories: 715kcal | Carbohydrates: 48g | Protein: 36g | Fat: 43g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 114mg | Sodium: 1115mg | Potassium: 1045mg | Fiber: 9g | Sugar: 3g | Vitamin A: 431IU | Vitamin C: 10mg | Calcium: 167mg | Iron: 5mg

More Beef Recipes

• Crockpot Mississippi Pot Roast Recipe – Best Beef Roast Ever
• Crockpot Beef Tips & Gravy Recipe

The post Slow Cooker Taco Tater Tot Casserole Recipe appeared first on Moms with Crockpots.

There is always one amazing dish at a pot luck that has everyone asking who brought “that”? This Crockpot Cheesy Hashbrown Casserole is that recipe. These potatoes are so full of cheesy goodness and flavor, everyone loves them. Plus, this dish is so simple to make and feed a crowd it is perfect for get-togethers!

Ingredients

To make this you will need

• Frozen Southern Style Hashbrown Potatoes (cubed)
• Shredded Colby Jack Cheese
• Sour Cream
• condensed cream of chicken soup
• Salt & pepper
• melted butter or cooking spray to prepare your crockpot

Not a fan of canned condensed soup? Try this easy Cream of Chicken Soup Substitute recipe. You will love it! You can also make it gluten free.

Kitchen Tools

4 Qt Crockpot

Instructions

I love simple recipes like this. Spray your slow cooker liner with nonstick cooking spray.

Place all ingredients into the slow cooker EXCEPT for ½ cup cheese. Mix together until well combined. Press down and top with remaining cheese.

Cover the slow cooker and cook on high for 3 to 4 hours. That is it!

Serve and enjoy!

Gluten Free

You can make this tasty dish gluten free by making your own Cream of Soup Base or purchasing a gluten free canned soup. Also double check your other ingredients for gluten.

Storage

Store any uneaten potatoes in an airtight container in the fridge for up to 3 days. Reheat and enjoy as desired.

Print

Crockpot Cheesy Hashbrown Casserole

Cheesy, hot and delicious. These Crockpot Cheesy Hashbrown Potatoes are perfect for any pot luck or get together. Everyone will want this recipe.

Course Breakfast

Cuisine American

Keyword brunch

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 6 servings

Calories 417kcal

Author Amanda Carlisle

Equipment

• 4 Qt Crockpot

Ingredients

• 32 oz southern style hashbrown potatoes frozen (cubed)
• 10 3/4 oz condensed cream of chicken soup one can
• 2 cups Colby Jack cheese shredded , divided
• 1 cup sour cream
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

• Prepare the slow cooker liner with nonstick cooking spray.
• Place all ingredients into the slow cooker EXCEPT ½ cup cheese. Mix together until well combined. Press down and top with remaining cheese.
• Cover the slow cooker and cook on high for 3 to 4 hours.

Nutrition

Calories: 417kcal | Carbohydrates: 33g | Protein: 16g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 66mg | Sodium: 880mg | Potassium: 567mg | Fiber: 2g | Sugar: 2g | Vitamin A: 769IU | Vitamin C: 13mg | Calcium: 366mg | Iron: 2mg

More Side Dish Recipes

The post Crockpot Cheesy Hashbrown Casserole Recipe appeared first on Moms with Crockpots.

The best beef roast recipe ever is pretty high standards to live up to. This Crockpot Mississippi Pot Roast Recipe wins the trophy! Simple ingredients tossed together in your slow cooker make the most flavorful, tender, and keto friendly dinner this side of the Mississippi…or is it the other? Hey, let’s go with on both sides.

You will need

• 3- 4 lb beef chuck roast
• olive oil
• ranch dressing mix
• au jus gravy mix 
• Pepperoncini peppers with juice
• butter
• Salt and pepper to taste

Kitchen Tools

6 Qt Crockpot

skillet

Instructions

This version of the recipe calls for you to brown the outside of your roast in a skillet before putting it in the crockpot. This step only take a few minutes and does give better flavor & texture to the roast when it is done.

However, this step is optional and you could just put the roast in the crockpot if you are short on time.

Place the roast in your crockpot and top with pepperoncini juice, seasonings, butter, and peppers. Cover and cook on low for 8-10 hours or until tender. Perfect for while you are at work all day.

Serving

Shred the meat and serve over mashed potatoes. If you are eating keto you can serve with Cauliflower Mash. A side salad or veggies are also great options.

Keto

One of the best parts about this recipe is it is KETO and low carb friendly. Serve it with cauliflower mash or rice plus some veggies for a spectacular meal.

Storage

Store any uneaten leftovers in an airtight container in the fridge for up to 3 days.

Print

Crockpot Mississippi Pot Roast

Crockpot Mississippi Pot Roast – The most delicious pot roast you will EVER eat! Made with just five simple ingredients and slow cooked in the crockpot. This will be a new family favorite!

Course dinner

Cuisine American

Keyword beef, keto

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Servings 8 servings

Calories 578kcal

Author Amanda Carlisle

Equipment

• 6 Qt Crockpot
• skillet

Ingredients

• 4 lb beef chuck roast
• 1-2 tablespoons olive oil
• 1 oz ranch dressing mix
• 1 oz au jus gravy mix
• ½ cup pepperoncini juice
• 6-8 pepperoncini peppers
• ¼ cup butter , cut into slices
• Salt and pepper to taste

Instructions

• Heat oil in large skillet over medium high heat
• Place roast in skillet and brown on each side for about 5 minutes
  
• Transfer roast to crock pot
  
• Pour juice over roast
  
• Sprinkle with ranch dressing and gravy mixes
  
• Add peppers and sliced butter on top of roast
  
• Cover and cook on low for 8-10 hours or until tender
  
• Serve with mashed potatoes

Nutrition

Calories: 578kcal | Carbohydrates: 20g | Protein: 44g | Fat: 34g | Saturated Fat: 15g | Trans Fat: 2g | Cholesterol: 172mg | Sodium: 3031mg | Potassium: 774mg | Fiber: 1g | Sugar: 1g | Vitamin A: 232IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 5mg

More Beef Recipes

The post Crockpot Mississippi Pot Roast Recipe – Best Beef Roast Ever appeared first on Moms with Crockpots.

Sometimes I am just looking for something different to serve my family for dinner. Familiar flavors are great because it gets them out of the usual without pushing them too far out of their comfort zone. That is why I love this Crockpot Lasagna Soup Recipe! It does just that. This warm, hearty soup is full of the classic lasagna flavors that everyone loves.

Ingredients

This is best in a 5 quart or larger crockpot. To make this soup all you need is…

How To

In a large skillet over medium high heat, heat olive oil, and cook ground beef and Italian sausage until half way done, about 3-4 minutes

Add in garlic and onion and continue to cook until the meat is cooked through, drain grease. Then add the meat to your crockpot.

Note: This step is something you could do ahead of time on a meal prep day and refrigerate or freeze until ready to assemble.

In your crockpot add in tomatoes, beef broth, vegetable juice, Italian seasoning, salt and pepper. Cover and cook on low for 6 -7 hours or high for 4-5 hours.

Add in pasta and cook for an additional 30 minutes or until pasta is tender, season with extra salt and pepper if needed.

Serve with the toppings listed below and some warm crusty bread!

Gluten Free

To make this dish simply use gluten free lasagna noodles. Also double check your other ingredients to ensure that they are gluten free.

Toppings

The toppings really make this dish pop! You can top this soup with

• Ricotta cheese
• Mozzarella cheese
• Shredded parmesan
• Fresh parsley
• Fresh basil

Plus, this is amazing serving with some fresh French bread!

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Crockpot Lasagna Soup

Looking for a warm delicious hearty soup that is easy to prepare? Try this tasty Crockpot Lasagna Soup Recipe.

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 8 servings

Author Amanda Carlisle

Equipment

• 6 Qt Crockpot

Ingredients

• 1 tablespoons olive oil
• ½ pound ground beef lean
• ½ pound Italian sausage
• 4 cloves garlic minced
• ½ cup onion diced
• 4 cups beef broth
• 1 cup vegetable juice
• 28 oz crushed tomatoes , undrained (canned)
• 15 oz diced tomatoes canned
• 6-8 dry lasagna noodles broken into small pieces
• 2 teaspoons Italian seasoning
• 1 teaspoon Salt
• ½ teaspoon Pepper

Toppings

• Ricotta cheese
• Mozzarella cheese
• Shredded parmesan
• Fresh parsley
• Fresh basil

Instructions

• In a large skillet over medium high heat, heat olive oil, and cook ground beef and Italian sausage until half way done, about 3-4 minutes
• Add in garlic and onion and continue to cook until the meat is cooked through, drain grease
• Put mixture into crockpot and add in tomatoes, beef broth, vegetable juice, Italian seasoning, salt and pepper
• Cover and cook on low for 6-7 hours or on high for 4-5 hours
• Add in pasta and cook for an additional 30 minutes or until pasta is tender, season with extra salt and pepper if needed
• To serve, top with cheese, parsley or basil and enjoy
• Store leftovers in refrigerator

Video

More Soup Recipes

The post Crockpot Lasagna Soup Recipe appeared first on Moms with Crockpots.

This Crockpot Banana Cake is delicious! It reminds me of a sweeter banana bread flavor with frosting. The thing is, it has the texture of the most perfect fluffy cake! Using a boxed cake mix, some bananas, and a handful of pecans you can throw together this amazing dessert for your loved ones.

You will need

• Yellow Cake Mix (& ingredients called for on the box)
• 3 ripe bananas (mashed)
• cinnamon
• pecans
• Slow Cooker ( I used a Casserole Crockpot)

Note: You can use any 4 quart or larger crockpot for this recipe. I chose the casserole crockpot because I feel like the size helps the cake bake more evenly and faster. If you don’t have one, go for the largest crockpot you have on hand.

Steps

Begin by mixing up the cake batter just as described on your box mix. If you don’t have a boxed mix, you can use this Homemade Yellow Cake Mix recipe from our sister site, A Few Shortcuts.

Once you have the batter stir in 3 mashed bananas (about 1 1/3 cup) and the cinnamon. When it is mixed well add in the pecans. These are optional, but a delicious addition.

Pour the batter into your prepared slow cooker. I lined mine with parchment paper which makes for super easy cleanup too! You can simply spray yours with non-stick cooking spray if you would rather.

Place paper towel tightly under the lid when you cover. This helps absorb moisture created by the steam and keeps your cake from getting soggy. Cook on high for 2 hours or low for 4 hours.

When your cake is baked allow it to cool for an hour or so before icing. If the cake is still warm the icing will melt.

This is the best homemade buttercream recipe or you can just use a can of your favorite store bought frosting.

Slice and enjoy!

Gluten Free

This recipe is very easily adapted to be gluten free. Simply use a gluten free cake mix. Turns out just as amazing!

Easy Icing

This cake tastes great with either this easy homemade buttercream or homemade cream cheese frosting. They are both incredible! You can also use a store bought icing.

Storage

Store any uneaten cake in an airtight container at room temperature for 2-3 days. In the fridge for up to 5 days.

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Crockpot Banana Cake

Simply divine! This easy to make Crockpot Banana Cake is the perfect quick dessert baked right in your slow cooker!

Course Dessert

Cuisine American

Keyword cake

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Cooling TIme 1 hour hour

Total Time 3 hours hours 10 minutes minutes

Servings 10 servings

Calories 388kcal

Author Amanda Carlisle

Equipment

• Casserole Crockpot
• Mixing Bowl

Ingredients

• 1 Yellow Cake Mix Prepared
• 1 1/3 cup Mashed Banana Roughly 3 medium bananas
• 1 tsp cinnamon
• 1/2 cup pecans chopped
• 1 1/2 cups frosting

Instructions

• Prepare your crockpot by lining it with parchment paper or spraying it with a non-stick spray.
  
• Prepare your cake mix according to the package instructions.
  
• Mix in the mashed banana and cinnamon to the prepared cake batter.
  
• Stir in the pecans.
  
• Pour into prepared crockpot and spread evenly.
  
• Stretch paper towels under the lid when covering so they fit tightly. This will catch extra moisture to prevent a soggy cake.
  
• Cook on high for 2 hours or low for 4 hours. Check your cake 30 minutes before the finishing time to evaluate its doneness. It may need slightly more or less time depending on the slow cooker. You want a toothpick inserted into the center of the cake to come out clean and for the cake to be firm.
• Once the cake is baked, unplug the slow cooker and remove the lid to allow the cake to cool. When it has cooled, ice the cake with your favorite frosting.
  
• Slice and enjoy!
  

Gluten Free

• For a gluten free cake use a gluten free cake mix.

Video

Nutrition

Calories: 388kcal | Carbohydrates: 62g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Sodium: 419mg | Potassium: 282mg | Fiber: 2g | Sugar: 42g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 2mg

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Flash back to the Summer of 1999 and the first time I had this amazing Rotel Dip. I was at my friends house and she whipped up a batch so we could have a snack when we were finished swimming. If a few teenagers can throw this amazing dip together, so can you! This tasty appetizer has only 4 ingredients and is made in a crockpot! Talk about a win all around!

Ingredients

This recipe only has 4 ingredients, and one of them is optional!

• Velveeta style cheese
• Rotel Tomatoes
• Taco Seasoning
• Ground Beef (optional)

How To

Sometimes I am ready to go into elaborate detail, and there is just no reason to. This is one of those times. LOL

Simply brown your ground beef (some prefer sausage) or you can omit the meat from this Rotel Dip Recipe entirely. It is up to you.

Once the beef is browned and drained add it, diced velvetta, a can of rotel tomatoes, and taco seasoning to a small crockpot. (see below)

Stir, cover, and cook on high for 2 hours. Turn crockpot to warm and enjoy.

Dip Crockpot

A small dip crockpot is a must have. These are very affordable during the holidays and are perfect for game day, parties and so much more. These tiny crockpots are just 1 1/2 qts and perfect for dip recipes just like this!

Serving

This total dip recipe is delicious with tortilla chips, but it is also great with the small fiesta peppers, and any other veggies you would like to dip.

Storage

You can store any uneaten dip in the fridge in an airtight container for up to 3 days. To reheat simply return it to the crockpot.

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Rotel Dip Recipe

4 Ingredients, a crockpot, and 5 minutes is all it takes to throw together this tasty Crockpot Rotel Dip Recipe! Great for game day or any party!

Course Appetizer

Cuisine American

Keyword beef

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Servings 12 Servings

Calories 184kcal

Author Amanda Carlisle

Equipment

• Dip Crockpot

Ingredients

• 1 pound ground beef
• 10 oz Rotel tomatoes , Original, undrained
• 16 oz Velveeta cheese , Cubed
• 1 tablespoons taco seasoning

Instructions

• In a skillet over a medium-high heat brown ground beef
  
• Cut cheese into 1 inch cubes
  
• Add ground beef and cheese to crockpot
  
• Sprinkle on taco seasoning
• Pour Rotel tomatoes over it and stir to combine
  
• Cover and cook on high for 2 hours, or until cheese is hot and melted
  
• Turn down the crockpot to warm and serve

Video

Nutrition

Calories: 184kcal | Carbohydrates: 6g | Protein: 14g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 43mg | Sodium: 644mg | Potassium: 277mg | Fiber: 1g | Sugar: 4g | Vitamin A: 418IU | Vitamin C: 2mg | Calcium: 231mg | Iron: 1mg

More Appetizer Recipes

The post Crockpot Rotel Dip Recipe – Only 4 Ingredients appeared first on Moms with Crockpots.